Super yummy smoothie

I found this super yummy smoothie/slushie on the site Not So Average Kid. The author is an 11 yr old girl and she often posts great recipes. This has been my fave so far because it's so easy and so healthy!! I changed her recipe just a bit by changing the sugar to Splenda. This cut calories and obviously cuts sugar. :) My kiddos love this and they often have it for breakfast or for an afternoon snack.


-- 5 Strawberries
-- 4 ice cubes
-- 1/4 cup of water
-- 2 teaspoons of lemon juice (depending on how lemony you want your slushies)
-- sugar Splenda to your liking
-- banana (optional- I added this and it was great!!)

Put ice cubes in a blender and blend until crushed. Add the strawberries, water, lemon juice, Splenda, and banana if you chose. Blend until smooth. Enjoy!!!

Russian Chicken

I originally posted this when I first started this blog, but it is a fave of lots so I thought I'd repost it. :) Enjoy!!

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Russian Chicken

Ingredients:
Chicken legs or buffalo style wings
6 heaping spoonfuls of Apricot/pineapple jam
1 small jar of Russian dressing (Catalina works ok too!)
1 packet of dry onion soup mix


Mix all the ingredients together except for the chicken. Place chicken on jellyroll pan. Spoon mix over each piece of chicken. Bake at 375 for about an hour or until the chicken is cooked through. Serve with rice. (We eat everything with rice in this house because Sei's polynesian and according to him *everything* goes with rice.)

Enclume pot racks

This blog is full of great recipes, but I thought I'd pass on a great site I found that has wonderful Enclume pot racks. Obviously if you're cooking, then you're using pots and pans, right? An Enclume pot rack (pronounced “Ahn-Kloom”) features signature hanging arms supporting the main rim rather than the typical lightweight chain hooked through a thin rim. They also have hammered steel that is recognized as the standard in cookware rack finishes and construction.
Enclume potracks are made to last a lifetime. Now you can search thru great recipes, cook great meals, and organize your pots and pans in a single, convenient, easy to reach location, with an added touch of style, elegance and class to the décor.

BBQ Chicken

This is what we had tonite. It doesn't get any simpler than this!

Barbecue Chicken

8-10 chicken legs

1 jar barbecue sauce

salt & pepper

Put chicken in 9 x 13 baking dish. Salt and pepper to taste. Pour bbq sauce over chicken legs. Bake at 350 for an hour or until chicken is cooked thru.

You can also throw this all in the crockpot for 4 to 6 hours on high.

Serve with mashed potatoes and salad. And for the record ALL of the kids ate it!!

Honey Glazed Chicken

Ok, I stole this recipe from my friend's recipe blog. You can find it here. I made it last nite and... wow, it was YUM. EVERYONE loved it.

Ingredients:
3 chicken breasts, cut into bite size pieces
1/2 cup flour
1/2 tsp. garlic powder
salt and pepper to taste
4 TBSP butter
1/2 cup honey
3 TBSP lemon juice
2 TBSP soy sauce
1/2 tsp. ground ginger

Directions:
-Preheat oven to 350*
-Combine flour and seasonings, dip each piece of chicken in flour mixture and coat evenly
-Melt 2 TBSP butter in a baking dish and add chicken arranging pieces in a single layer
-Bake uncovered for 30 minutes
-In a small saucepan over medium heat, melt remaining butter; add honey, lemon juice, soy sauce, and ginger. Mix well
-When chicken is done, turn each piece over and pour sauce over chicken (you might want to reserve some sauce to pour over rice)
-Bake another 30-40 minutes, basting frequently
-Serve over rice

*Tip*
-I turned the broiler on high during the last 5 minutes to make the chicken a little crispy and brown on top

Strawberry Whip Cake

• 1 white cake mix
• 1 large package strawberry gelatin
• 1 package strawberries, fresh or frozen
• 8 oz. Cool Whip

Make cake according to package directions. Make gelatin according to package directions using only 1/2 water that is called for. Poke several holes in cake using a toothpick; pour gelatin over cake while still warm. Refrigerate until cold. Mix strawberries and Cool Whip; frost cake. Keep refrigerated until ready to serve.

Beef Roast Italian Style

• 1 bag (16 oz.) baby carrots
• 4 to 6 russet potatoes, peeled and cubed
• 2 to 3 pounds beef roast
• 1/2 onion, thinly sliced
• 1 cup Italian salad dressing

Place the carrots and potatoes at the bottom of a 4 to 6 quart crock pot. Place beef on top of potatoes and carrots. Lay onion on top. Pour dressing over beef. Cover and cook on low heat 8 to 10 hours.

Chicken Caesar Wraps

• 2 boneless, skinless chicken breasts, cooked and cut into thin strips and chilled
• 1 small head of romaine lettuce
• 1/2 cup Caesar salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 medium red onion, thinly sliced (I use less...)
• 4 large burrito-size tortillas

Combine chicken, lettuce, dressing, cheese, and onion. Spoon evenly over tortillas and roll up. The end!

Caramels

• 2 1/4 brown sugar
• 1 cup white corn syrup
• 1 can sweetened condensed milk
• 1/2 cup butter
• vanilla

Combine all ingredients. Cook at low heat stirring constantly. Test for doneness in cold water. Make soft ball. Pour onto buttered cookie sheet. Cut into pieces when cool. You can wrap pieces individually in plastic wrap.