Chicken with Mushroom Gravy

We ate this all the time growing up, it's one of my Dad's favorite meals! I don't make it that often because we still have it often when we are at their house. Mom has had the recipe forever so I have no idea where it came from.

6 Chicken Pieces (you can use any thing that is skinless and boneless)
1 Large Can of Cream of Mushroom Soup
1 Cup Sour Cream
1 Cup Fresh Mushrooms, Sliced

Heat oven to 350. Lay the pieces of chicken in a baking dish. In a separate bowl mix together cream of mushroom, sour cream and fresh mushrooms. Spoon the mixture over the chicken. Bake for 40 minutes to an hour depending on how thick your chicken is. Serve over rice.

Honey Glazed Carrots

This is an easy and great way to fix carrots. I adapted it from Le Petit Pierogi.

1 pound carrots
2 Tbsp butter
2 Tbsp honey
1 Tbsp lemon juice
pinch of ground ginger
freshly ground pepper
salt

Boil the carrots with salt, cook until fork tender. Drain and add the carrots back with butter, honey, and lemon juice. Cook for 3 or 4 minutes then add the spices and cook for 3 or 4 more minutes. Serve warm.

Cheese Biscuits

These little guys were sooo easy and delicious. I love cheese biscuits and they just warmed my heart. Plus they are small and the recipe only made a dozen which is perfect, we had them with two meals and the reheated well too. The recipe is from Finding Joy in My Kitchen.

1 Cup Flour
2 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Shredded Cheddar
1/4 + 1/8 Cup Milk
1/6 Cup Olive Oil (just do half of a 1/3 cup)

Heat oven to 400. Mix together the flour, baking powder and salt. Add the cheese and stir well to coat with the flour mixture. Add in the oil and milk until the batter is moist then drop small spoonfuls of the mixture onto a greased cookie sheet. Bake for 20 to 30 minutes. Serve warm.

Crockpot Cheesy Chicken and Rice

This is a super easy crockpot recipe, it was so good. I was sick the night that I made this and it was the perfect comfort food along with some biscuits. I found the recipe on The Southern Plate! The great thing is you can cook the rice ahead of time and just toss it in right before you serve it!

1 box Yellow Rice
1 cup Shredded Cheddar Cheese
1 can Cream of Chicken
1 Onion, diced
3 or 4 Boneless Skinless Chicken Breast
1 15oz can of corn (I didn't use this, it kinda freaked me out to be honest but I might try it next time)

Put your chicken in the bottom of the crockpot, toss your onion on top then spoon the cream of chicken over it. Cook on low for 7 to 8 hours or high for 3 to 4 hours. Add your cooked rice, corn and cheese, stir together and serve.

Lemon Garlic Broccolini

This is a great side to make. It was quick and very tasty! The recipe is from Ezra Pound Cake.

1 bunch broccolini
salt
2 tbsp unsalted butter
1/2 lemon, zested
1 tsp minced garlic
1 tbsp lemon juice
1/4 tsp freshly ground black pepper

Blanch the broccolini in boiling salt water for two minutes then remove (the original recipe says to soak it in ice water but I didn't do this step because I am lazy). While blanching the broccolini melt the butter in a saute pan, add lemon zest and garlic and stir. Then add the broccolini and cook for 2 minutes. Add the lemon juice, black pepper and salt, remove from heat and serve.

Creamy Tortellini with Spinach and Tomatoes

I found this awesome and easy recipe on Cassie Craves. It took almost no time and had great flavor. I love tortellini so I knew this was a good choice!

1 19-oz package frozen cheese tortellini
1 cup milk
5 oz cream cheese, cubed
1/4 cup plus 2 tablespoons grated parmesan cheese, divided
1/4 teaspoon black pepper
6 oz baby spinach
1 cup cherry tomatoes, quartered

Heat together milk and cream cheese over medium heat until smooth. Meanwhile be cooking the tortellini. Add the parmesan cheese and black pepper and melt. Add the spinach and mix well. Drain pasta and add to the mixture then add the tomatoes and remaining parmesan and stir. Serve warm.

Melt in Your Mouth Pumpkin Cookies

I made these cookies for one of Gray and I's DVR and Dessert Date Nights and they are awesome! I cut the recipe in half because it makes 60 cookies and we did not need that many, I am going to post the full recipe though. The cookies are a bit cakey which totally works for this recipe. The icing is amazing, don't try to skimp and use a different icing because it won't be the same. Recipe is from Sweet Treats and More.


2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2-3/4 cups powdered sugar

Preheat the oven to 350. Beat together 2 cups of butter with mixer for 30 seconds on medium. Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Beat until combined, scraping down the bowl as you go. Add the eggs and 2 teaspoons of vanilla, beat until combined. Beat in the pumpkin. Beat in as much of the flour as you can then use a wooden spoon to mix in the rest (I used a spatula because that's what I had available). Drop the batter with a teaspoon 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes then transfer to a wire rack to cool. In a small saucepan melt 1/2 cup of butter and brown sugar until smooth. Transfer to a bowl and add milk and 1 teaspoon of vanilla. Add the powdered sugar and beat until smooth. Spread over the cookies and enjoy!

Broccoli and Swiss Stuffed Chicken

As usual I had to chance up this recipe a little bit. It was great though and pretty easy! The original came from Tasty Kitchen and called for American Cheese as well but I don't normally have American so I didn't want to buy it just for this recipe.

4 Boneless Skinless Chicken Breast
1 Cup Shredded Swiss or 4 slices of Swiss
3/4 Cup of Chopped Broccoli (I used fresh)
1/2 Cup of All Purpose Flour
1 Egg
1/2 Cup of Breadcrumbs or Panko

Heat oven to 350. If chicken breast are not thin enough you can either butterfly them or flatten them, I butterflied them! Then add broccoli and 1/4 cup of cheese to each chicken breast and secure with toothpicks. In three separate bowls put the AP Flour, Egg (beaten) and Breadcrumbs. First dip the chicken in the flour, then the egg then the breadcrumbs. Repeat until all the chicken is done. Bake on a greased cookie sheet in the oven for 30 to 35 minutes or until done.

Cinnamon Swirl Bread

I love cinnamon muffins, bread, anything with cinnamon is great with me this bread was no different. It was easy to make and delicious to eat. In fact my Dad had a piece and told me to please never make it again because it was too good and must be evil. The recipe is from What Megan's Making.

1/3 cup sugar
1/2 cup finely chopped pecans, toasted (i didn't toast them because I forgot, it was fine without toasting them)
2 tsp ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/3 cup canola oil

Heat oven to 350. Mix together the pecans, cinnamon and sugar, set to the side. In another bowl mix together the sugar, flour, baking powder and salt. In a separate bowl mix together the egg, milk and oil. Add the dry ingredients to the egg mixture and mix together. Spray and 9x5x3 pan and add half of the batter to the pan then add half of the cinnamon mixture, add the remaining batter then the remaining cinnamon mixture. Swirl with a knife and bake for 40 to 50 minutes. Cool in the pan for 5 minutes then remove and let cool on a wire rack.

BBQ Meatballs

This is a pioneer woman recipe. They were really good and warm on a rainy night!

Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tbps finely minced onion
1 1/2 tsps salt
pepper to taste
1 cup all purpose flour
canola oil

Sauce
1 cup ketchup
2 tbsp sugar
3 tbsp vinegar
2 tbsp worchestershire sauce
4 to 5 tbsp onion
1 dash tabasco (or 3 if you are me)

Preheat oven to 350. Combine all ingredients for the meatballs and mix well then form into medium size balls and place onto a cookie sheet. Place the cookie sheet into the freezer for 5 minutes. After five minutes remove from freezer and coat all the meatballs in flour. Brown the meatballs in canola oil just until brown on the outside. Place meatballs in baking dish. Combine all ingredients for the sauce then pour over the meatballs. Bake for 45 minutes.