Lemon Pie

I love lemon stuff. (Have I mentioned that yet?)

This recipe is from Paula Deen and it was supposed to be lemon meringue pie and I can do without the meringue. The original recipe didn't quite make enough for one pie in my opinion when I made it before and I needed two pies this time, so this is what I did.

Lemon Pie
3 cans Sweetened Condensed Milk
9 Egg yolks
1-1/2 c Lemon Juice
Lemon Zest
Lemon extract (Optional, because I REALLY want to know that its a lemon pie)
2 Baked Pie Shells

Mix egg yolks, sweetnened condensed milk, lemon juice, and lemon zest together well. Pour in pie shells, bake for 15-20 minutes. So easy. Yum.

Slow Cooker Chicken Stroganoff

I've seen a couple of different recipes for this and I tried one that called for cream cheese and sour cream. I thought it ended up being too much "cream" flavor so I'm saying to do either or.

Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breasts

1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese or sour cream
1 (10.75 ounce) can condensed cream of chicken soup

1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.


2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm

Place the chicken and italian dressing seasoning in crockpot. I added carrots and a little bit of water on the bottom.

Crockpot hint: Crockpots cook their best when they are about 2/3 to almost full, if you have a large crockpot like I do, then make a secondary covering out of tin foil to create a lower "lid" about an 1"-2" from the food.

After the meat has cooked, I cut it into cubes using a metal spatula

Add the cream cheese, cream of chicken soup and mix and cook for another 30-60 minutes. Serve over rice or noodles.

Garlic Cheddar Chicken

This is a recipe from Kitchen Smack

Garlic Cheddar Chicken

1/2 cup butter
4 cloves garlic, minced (or you can get the jar of minced garlic)
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin


Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Heating the butter and garlic

Dip the chicken in the butter and garlic

Press into bread crumb/ cheese mixture

Place in pan and bake

Artichoke Chicken

Another Taste of Home recipe.

Artichoke Chicken

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Dash garlic powder (I threw in some other spices, and pepper)
4 boneless skinless chicken breast halves (4 ounces each)


In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. baking dish. Spread with artichoke mixture.

Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear.

Cake Balls

I've heard about cake balls forever now and I've been wanting to make them. I was in a hurry as usual, so I rushed these and they aren't very pretty. To make them more special you can put sprinkles on. These are definitely a hit with the kids.

Cake Balls

1 cake, baked

1 container frosting (or enough for one cake)

Chocolate or Candy coating for dipping

I started while the cake was a little warm still

Crumble it up with a fork

Add the frosting (I'm partial to rainbow chip) and mix it up

Form into balls, whatever size you want and put into the freezer to set

Melt your chocolate (I used Vanilla Almond Bark) and dip the balls in and let the coating set.

Italian Cheese Bread

Pioneer Woman did something really similar to this, but this is my version.

Italian Cheese Bread

One loaf of French Bread

Olive Oil

Minced Garlic

1/2 c Mayo

1/2 c Parmesan Cheese

Italian Seasoning

Grated Cheese ( I used a cheddar, and mozzarella)

Oven on at 425

Mix Olive oil and minced garlic together.

Cut your loaf in half and then halve the halves. :o) Confused already? Then spread Olive Oil and minced Garlic over the bread and toast in the oven for a few minutes.

Pull the bread out and mix the mayo, parmesan cheese, and sprinkle in some italian seasoning. Spread over the top of the bread.

Sprinkle on some grated cheese and put in oven for a few more minutes until cheese is melted.

Banana Muffins

These were awesome! (and I halved the recipe)

Banana Muffins (or bread)

2-1/2 cups all-purpose flour

1-1/4 cups brown sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
5 eggs
2 cups mashed ripe bananas (4 to 5 medium)
1 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts, optional


In a large bowl, combine the first six ingredients. In a large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

Transfer to two greased 8-in. x 4-in. loaf pans, or make muffins. Bake at 350° for 55-65 (20 for muffins)minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each) or about 24 muffins.