Sweet Tea

I finally found a recipe to make Sweet Tea that is super easy and that I really like.  If I make a big pitcher my kids will drink it up in a day or two.  I am not an ice tea drinker normally.  I am a soda drinker but the sweetness of this makes the ice tea bearable.  I could drink this pitcher myself in no time but those kiddos don't let that happen.  Hope you enjoy it.  It makes a lot!!



All ready to hit the fridge

Sweet Tea
12 tea bags
1/4 tsp baking soda
2 cup sugar
4 cups boiling water
12 cups cold water


Place baking soda in pitcher (1 gallon).  Add tea bags and boiling water.  Let sit for a minimum of 30 minutes.  I let mine steep for over an hour.  Remove tea bags and add sugar.  Stir until it dissolves.  Add cold water and refrigerate until ready to serve. 

Here is mine in my favorite Tervis Tumbler

Smothered Chicken

I have been on retreat from this lately.  May is a CRAZY month for any elementary school mom.  I can't remember if I cooked at all the entire month let alone made something new.  It's a wonder we eat at all.  Plus, I have been making a lot of the new recipes I have found and put on here.  I have found a lot of new things my kids will eat that are easy to make and good for them.  Plus, making the same thing over and over is boring.  But I will say my oldest has been better about me trying new things.  I used to get "another new recipe, can't you just stick with what we like".  I get tired of making the same thing and no one eating what I fix.  So this blog has been a great thing for me. 

I found this recipe on Pinterest and I had to try it.  My hubby is back on his diet and it's making me nuts.  My kids complain that all we eat is meat and if I don't fix meat my hubby will have nothing to eat.  I will get "its fine, I can find myself something" and then I eat way more than what I should because I made too much.  But this was wonderful and all but the youngest two ate it.  I even had enough for lunch the next day.

Hope you enjoy!

Smothered Chicken
1 bag frozen chicken tenders, defrosted
1 onion, cut in strips
1 green pepper, cut in strips 
1 container mushrooms, sliced
1 cup mozzarella cheese
1 tsp olive oil
2 tsp garlic powder

Saute onion, green peppers, and mushrooms in olive oil and garlic powder until soft.  Meanwhile, grill chicken tenders.  I used my George Forman grill and they came out perfect.  Place chicken in baking dish and cover with veggies.  Cover with mozzarella cheese and bake at 350 degrees for 10 minutes. 

It was fabulous.  I served it with a side of white rice and my hubby raved.  Original recipe called for honey mustard to be poured over chicken but it didn't need it.  It was so yummy and quick to make.

Super Easy Pizza Burgers

I remember having these for hot lunch when I was in grade school.  I found 2 recipes that I combined together to come up with this super easy meal.  My family inhaled it.  There was not any left.  I am going to double it next time and see if I can freeze them.  They were so easy and tasted just like I remember.
 
Hope you enjoy!
 
 
Super Easy Pizza Burgers
5 Hamburger buns
1 lb hamburger
1 (8oz) can tomato sauce
1 tsp oregano
1 cup shredded mozzarella cheese

Brown hamburger and drain grease.  Add tomato sauce and oregano; mix well.  Spoon onto 1/2 of a hamburger bun and place on cookie sheet.  Sprinkle with cheese and cook at 350 degree for 10 minutes.

Sausage Dip II

I wanted to make 2 dips for a night in with friends and I only had 2 bricks of cream cheese.  Every recipe that I had used 2 bricks.  I found this one here and it only used one.  Everyone loved it and it super yummy.  My hubby cleaned the pan after my friends left.  It will move into my permanent appetizer rotation.  I have a couple favorites that I seem to take everywhere.  Plus I get asked to bring certain ones back by my friends hubbys.  I am glad they like my dips.

Enjoy!

Sausage Dip II

1 lb sausage, cooked and drained
1 (8 oz) brick cream cheese, softened
8 oz sour cream
2 cups shredded cheddar cheese
1 (10 oz) can diced tomatoes and green chilies


In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, combine all ingredients and put in a baking dish. Bake at 350 degrees for 30 minutes.Serve with tortilla chips.

Hot Dip

I had friends over to kick off my long holiday weekend and decided to try a couple new recipes.  I loved this as did my hubby.  It was easy and pairs well with triscuits.  I love making dips especially hot dips and I had some left over.  It heated up really well and was just as yummy the next day.  It was exactly what a needed for a night in with girlfriends and beverages.  What more can you ask for.
Here is where I found the recipe on Pinterest but I didn't add the pecans and will NOT add the extra butter on top next time.  It was not needed. You can see it melted on top of my dip in the photo below.

Enjoy

Hot Dip
8 oz cream cheese
1 cup sour cream
2 tbl onion flakes
1/2 tsp garlic salt
1/4 cup green pepper, finely chopped
2 oz. dried beef, chopped 

Mix all the ingredients until combined. Spread into a baking dish. Bake at 350 degrees for 25 minutes. Serve with Triscuit crackers.

Mrs. Dash's Chicken and Pasta

I have had this recipe forever.  My neighbor (now long gone) made it for us when I had my son (soon to be the big 9 year old).  It was fabulous and I had to have the recipe.  She was great about sharing and my oldest requested this all last week.  I had forgotten about it and realized that I hadn't ever shared this recipe.  It is super easy and I always have all the ingredients on hand.  We had an empty square on the calendar last night and I thought I would make it again.  I always make too much and have left overs which is never a bad thing.

Hope you enjoy!

Mrs. Dash's Chicken & Pasta

1 box penne pasta noodles
5 chicken breasts, diced
1 cup Parmesan cheese
1 cup diced tomatoes
1 sm can mushrooms, drained
2 tsp Mrs. Dash's garlic & herb seasoning
2 Tbl olive oil

Pour olive oil into a large skillet.  Add chicken and seasoning.  Cook until no longer pink.  Meanwhile, cook pasta according to directions.  Add diced tomatoes and mushrooms.  Cook another 5 minutes.  Add cheese and cook until melted.  Drain pasta, mix all together and serve.

Hawaiian Meatballs in Crock Pot

I found this recipe on Six Sister's website (which I love) and had to try this one right away.  Super simple and I had everything on hand.  My kids loved it.  I threw it together over lunch when I knew I wasn't going to be home for dinner that night.  It smelled so good I had to put a small bowl together for me to taste before I left.  My hubby fixed it with white rice and it was all gone when I got home.  It will easily added into our regular rotation of meals.  The crock pot is becoming my go to these days with the craziness of school, sports and work.  I needed to find some recipes that my family likes and here is one that fits that to a tee.

Hope you enjoy!

Hawaiian Meatballs in Crock Pot

32 oz. package of precooked, frozen meatballs

13.5 oz can of pineapple chunks (save juice)
1 large green pepper, diced
1 cup of brown sugar

2 tbl cornstarch
2/3 c white vinegar
2 tbl soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over all in crock pot. Cook on low for 3-4 hours or until heated through. Serve over rice.