Creamy Crockpot Chicken Stuffing and Green Beans

Just toss everything in the crock in the morning, and your dish is piping hot by suppertime. It’s all ready to pop in the car and take to the potluck-or to serve up right at your own table. Because that’s the wonderful thing about hotdish: it brings the cozy with it, no matter where it goes.

Creamy Crockpot Chicken Stuffing and Green Beans

Ingredients:
2 lbs (about 4 chicken breast)
1 (6oz) box of stuffing mix
1 (10.5 oz) can cream of chicken soup
3/4 cup sour cream
1/3 cup water
10 oz bag frozen green beans
salt and pepper to taste

Directions:
Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot. Next, top chicken with 1 box of stuffing mix. In a separate bowl, mix together condensed soup, sour cream and water.  Spread mixture over stuffing. Place green bean on top. Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours, but I recommend the high setting

Memorial Day

Lamentations 5:21

🛠Sometimes our lives may seem like an uncontrolled construction site. With troubles of our own making and conflicts we can’t avoid. It may leave us devastated. But we have a Father who understands. Gently and patiently, He clears away the debris, repurposes it, and builds us into something better. It takes time, but we can always trust Him. He specializes in rebuilding projects.🛠

📖Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old. - Lamentations 5:21📖

Tipsy Peach Tea

Tipsy Peach Tea

Ingredients:
8 bags English Breakfast Tea
8 cups water
1 bag frozen peaches, thawed, divided
1 (12-ounce) can peach nectar, chilled
1/4 cup peach liquor
Fresh Mint, for garnish

Directions:
Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool.

Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency.

Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish.

Pack n' Play Tip

Marble Necklace

Glowing Garden Angel

Snail Pesto Pinwheels

Your kids are going to just love these Snail Pesto Pinwheels for a fun a delicious treat.

Snail Pesto Pinwheels

Ingredients:
1 can crescent rounds
1/3 cup pesto
1 can diced italian tomatoes, drained
1/2 cup parmesan cheese

Directions:
Preheat the oven to 350.
Pull off one of the strips from your crescents. Spread a spoon full of pesto on the top. Open up your can of tomatoes and spoon about 8 tomatoes on top of the pesto. Sprinkle with parmesan cheese. Roll the crescent strip up. Cut a V shape out of the end. Place your snails onto a baking sheet twisting the end. Bake for 8-10 minutes or until lightly browned. Stand them up while they are still a bit warm so the bottoms will have a flat surface before they cool.
Add little eyes using a sour cream with a toothpick and little pieces of black olives. They look just a cute without them as well.

Crockpot Italian Mozzarella Chicken

Crockpot Italian Mozzarella Chicken
I love that the chicken goes into the broiler at the end. It perfectly melts the cheese…so it not only looks amazing, it tastes amazing too.

Crockpot Italian Mozzarella Chicken

Ingredients:
6 boneless, skinless chicken breasts
salt and pepper
1 tbs italian seasoning
3 cloves garlic, minced
24 oz jar marinara sauce
1½ c mozzarella cheese
8 oz pkg penne pasta, cooked
⅓ c green olives, chopped
¼ c grated Parmesan cheese

Directions:
Sprinkle chicken breasts with seasonings on both sides
Place seasoned chicken breasts in a lightly greased crock pot
Sprinkle garlic evenly on top of the chicken breasts and cover with marinara sauce.
Cover and cook on low for 6 hours, chicken should be cooked through and tender.
Place chicken breasts on a lightly greased baking sheet and sprinkle with mozzarella cheese, set aside
Add your olives and Parmesan cheese to your sauce in your crock pot, stir and heat through.
Place your baking sheet with your chicken in your broiler for 2-3 mins until the cheese is melted and golden (keep a close watch so it doesn't burn)
Pour your sauce over your cooked pasta and mix well.
Serve chicken over pasta.

Proverbs 3:5-6

📌Everyone faces difficulties throughout their life. Despite our circumstance, and with God's help, we can choose to be better instead of being bitter.📌

📖Trust in the Lord with all thine heart; and lean not unto thine own understanding.

In all thy ways acknowledge him, and he shall direct thy paths.  ~ Proverbs 3:5-6📖

Cinnamon Roll Breakfast Casserole

A melt in your mouth cinnamon roll casserole made in a slow cooker. This is one delicious breakfast that your entire family will devour.

Cinnamon Roll Breakfast Casserole

Ingredients:
2 12oz Cinnamon Roll Tubes, quartered
4 Eggs
1/2 cup Heavy Whipping Cream
3 TBSP Maple Syrup
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg

Directions:
Spray your slow cooker bowl with a non-stick cooking spray.
Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later. In a small bowl, beat eggs.
To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well. Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker. Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
Serve warm.

Patty Melt with Secret Sauce

Who doesn't love a great Patty Melt?

Patty Melt with Secret Sauce

Ingredients:
1½ pounds ground beef
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
12 slices sourdough bread
½ cup Secret Sauce
3 medium Vidalia onions, thinly sliced
6 slices Cheddar cheese
8 tablespoons unsalted butter

Secret Sauce
¼ cup Dijon mustard
¼ cup mayonnaise
1 tablespoon barbecue sauce
½ teaspoon hot sauce
In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.

Directions:
In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties.
In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes.
In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties.
Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.

White Chocolate Cranberry Cookies

A shortbread cookie filled with cranberries and white chocolate pieces! These are AMAZING and perfect for a homemade gift!!

White Chocolate Cranberry Cookies

Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powder sugar plus 2 tbsp powder sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips

Instructions
1.Preheat oven to 350
2.Line a cookie sheet with parchment paper
3.In the bowl of a stand mixer beat butter until light and fluffy, with a paddle attachment
4.Slowly add in powder sugar until batter is light and fluffy
5.Sift in cornstarch and mix
6.Sift in flour & salt and mix
7.Add in vanilla and mix
8.Add in cranberries and white chocolate and mix slowly until well combined
9.Using a small cookie scoop, place balls of dough onto cookie sheet
10.Gently press down each ball to make a disc shape
11.Bake for 15-18 minutes or until the bottom of the cookie is lightly browned
12.Remove cookies from oven and let cool on a cooling rack

Life is Like a Camera

7 Layer Cookie Recipe

Here’s a baking classic: a scrumptious seven layer bar chock full of sweet, crumbly goodness. Perfect for family get-togethers and dinner parties, these disappear fast come dessert-time.

7 Layer Cookie Recipe

Ingredients:
1 stick butter melted
1 1/2 cups graham cracker crumbs (roll the graham crackers under a rolling pin to get them nice and small)
6oz chocolate chips
6oz butterscotch chips
1 cup coconut
1 can condensed milk
1/2 cup chopped walnuts

Directions:
Preheat the oven to 325F
Pour the melted butter into a 9″x13″ baking pan. Add graham cracker crumbs, and press evenly into the butter so it forms and even layer on the bottom of the pan.
Sprinkle chocolate chips evenly over graham cracker. Sprinkle butterscotch chips evenly over chocolate chips. Sprinkle coconut evenly over everything, keeping it thinner around the edges so coconut won’t burn. Drizzle condensed milk evenly over the whole dish, being careful to not put too much at the edges so it won’t burn. Sprinkle walnuts evenly over the cookies.

Bake for 30 to 40 minutes.
Remove from oven then allow to cool and cut into small bars.

Cheesy Bechamel Meatballs

I’ve said it before and I’ll say it again, meatballs are just as good as a stand-alone dish as they are when paired with a sauce, and these ones are covered in a creamy, cheesy bechamel sauce that’s impossible to resist.

I serve this dish with a crusty loaf of garlic bread, fresh green salad and it gets completely demolished when we set it down on the table.  These meatballs steal the show every time!

Cheesy Bechamel Meatballs

Ingredients:

Meatballs:
3/4 pound ground beef
3/4 pound ground pork
1 1/2 cups mozzarella, grated
1/3 cup parmesan, grated
1/3 cup seasoned bread crumbs
2 cloves garlic, minced
1 large egg
1 tablespoon milk
1/4 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
salt and pepper, to taste

Sauce:
2 cups milk
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
salt, to taste

Directions:
Preheat oven to 350º F.
In a large bowl, combine beef, pork, parmesan, bread crumbs, garlic, egg, milk, italian seasoning and red pepper flakes, then season generously with salt and pepper.
Using your hands or two forks, mix everything together until fully combined, then roll out into 1-inch balls and transfer to a large baking sheet. Place in oven and bake for 10-12 minutes, or until browned on the outside.

While meatballs are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring continuously, or until roux is golden and smooth and paste-like. 5-7 minutes. While continuing to whisk, stir in whole milk, then bring mixture to a boil and cook for 10 minutes, or until thickened.
Remove meatballs from oven and transfer to a baking dish or oven-proof skillet, then cover with bechamel sauce and mozzarella cheese.

Return meatballs to oven and bake for another 10-15 minutes, or until they’re cooked all the way through and cheese is melted.

Remove from oven and serve hot with garlic bread.

Philippians 4:6

📌Have you ever had a problem so frustrating that you forgot to pray about it? Did you forget God was there for you only to remember later? For a moment, did your problem become bigger than God?

Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.📌

📖Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God. - Philippians 4:6📖

Get Your Fix

Cajun Style Oven Fries

This is a great change from ordinary baked fries. The amount of spice is perfect and crazy good.

Cajun Style Oven Fries

Ingredients:
4 medium potatoes
1 tablespoon cajun seasoning
1⁄4 teaspoon Tabasco sauce
1 tablespoon vegetable oil

Directions:
Preheat oven to 400°.
In a small bowl, cajun seasoning, tabasco sauce, and oil; mix well into a paste.

Line a large baking sheet with aluminum foil; pour a small amount of oil onto foil and spread with a paper towel. Peel potatoes and slice into french fry shapes. Place fries in a plastic bag with paste and work paste onto fries; alternatively you can do this in a bowl, but the bag method is easier. Place fries on lined baking sheet, trying not to let edges touch.
Bake in preheated oven for approximately 30-35 minutes (your time may vary with the size fry you cut); turn once during cooking to brown underside.

Broken Crayons

DIY Hair Treatment

Rock Candy

Ever since I was a child I've loved Rock Candy. And, the fact that it is so easy to make, makes it even more delicious.

Rock Candy

Ingredients:
3 3/4 Cup Sugar
1 1/2 Cup Light Karo Syrup 
1 Cup Water
1 Tsp Flavoring Oil
Food Coloring, optional

Directions:
Boil water, sugar and syrup until it forms into a ball. Then add flavoring oil and food coloring. Pour into a greased dish. Let cool. Break into delicious pieces.

Spicy Kale and Corn Stuffed Chicken Breasts

Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken.

Spicy Kale and Corn Stuffed Chicken Breasts

Ingredients:
4 teaspoons olive oil
5 1/2 ounces frozen chopped kale
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Directions:
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.

Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.

Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.

Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

Happy Mother’s Day

✴What would we do without our mothers? It is safe to say that we would be lost without them, we would not exist without them, mothers play such an important role in our lives.

It is the wonderful mothers who have put their families first, who have helped each child come to feel the acceptance of love and then to teach them  of the love of our Father in Heaven, as their life bears witness of it.✴

📖Her children arise up, and call her blessed; her husband also, and he praiseth her. - Proverbs 31:28📖

Mother's Day Call

Shit Happens

Deep Fried Tequila Shots

Rubber Band Lights

White Chicken Caprese Lasagna

Creamy, cheesy White Chicken Caprese Lasagna is an easy favorite meal, packed with flavor and surprisingly easy.

White Chicken Caprese Lasagna

Ingredients:
3 cups cooked and shredded chicken
1 can artichoke, drained, chopped
8 oz shredded mozzarella cheese
1/2 cup grated Parmesan Cheese
1/2 cup sun-dried tomatoes, chopped and drained
1-1/2 pkg. low fat cream cheese
1 cup 1/2 and 1/2
1 tsp. minced garlic
salt and pepper to taste
1/4 cup fresh basil, chopped
12 lasagna noodles, cooked
12 slices whole milk mozzarella

Directions:
Preheat oven to 350°
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, 1/2 the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, 1/2 and 1/2, garlic, and salt and pepper to taste until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with 1/3 of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired. Bake 25 min. or until heated through. Slice and serve.

Easy Candied Turtles

Quick and easy way to make some sweet, salty and chocolaty deliciousness.

Easy Candied Turtles

Preheat oven to 350º. Cover a cookie sheet with aluminum foil, shiney side up. Lightly grease foil with vegetable spray. Place three pecan halves in a "Y" shape on the foil. Place one caramel in the center of each "Y". Bake until caramel is melted, about 9-10 minutes. In a separate pan, melt chocolate chips, until spreadable. Spread over candies and refrigerate  for 30 minutes.

Psalms 16:11

📚Stop letting others write your book. Let God be the author of your story.📚

📖Thou wilt shew me the path of life: in thy presence is fulness of joy; at thy right hand there are pleasures for evermore.
- Psalms 16:11📖