Split Pea Soup

I made this soup the other day, expecting to make PBJs for the kids, and probably Nathan. Much to my surprise, Nathan and Oakley both liked it! Enoch however did not, but he doesn't like any kind of soup. I've never made Split Pea Soup, or cooked with Barley, so this whole recipe was new to me. I didn't follow the recipe exactly. I skimped on the celery, onion and carrots; either because I didn't have enough, or thought it sounded like too much. I wish I would have added the full amount. I also was afraid that I'd have chunks of veggies, eventhough I diced them pretty small. The veggies all but melt away in the slow cooker. I ended up adding more garlic powder to make up the missing taste. Next time I will also chop the ham smaller so that I don't get a chunk of ham, but I'm not a big meat person. I served these in bread bowls, and it was so good at the end when the bread and the soup melded. MMMMM

Split Pea Soup

Ham and Pasta Skillet Dinner

This dish is pretty easy to make. It's not gormet, but the kids will eat it, and Nathan I like it well enough.

Ham and Pasta Skillet Dinner

Chicken Lo Mein

My boys LOVE this! I was surprised the first time I served it, but the second and third time I made it, they ate it up just as fast. It is super easy, and I usually have all the ingredients on hand. (I've been known to use frozen veggies in here instead of fresh)

Chicken Lo Mein

Garlic Chicken in Lemon Sauce

I first tried this recipe out on the missionaries. It seemed to go over pretty well. I've made this one other time, and it was just as yummy. Nathan thought the plain noodles were a bit weird, but I made some extra sauce, so the noodles had a light sauce to them. Delish, and great for company! I'm wondering if I could bake the chicken without breading it first. I'll have to play around with it.

Garlic Chicken with Lemon Sauce

Chicken Fajitas

Here is my favorite fajita recipe. Nathan's eyes always light up when he walks in the door and sees we're having fajitas.

Best Fajitas

Vanilla Pudding Cinnamon Rolls

These are my all time favorite cinnamon rolls, and they are pretty easy, as far as cinnamon rolls go. I love the unusual ingredient of the pudding. These are so good, that my husband has banned me from making them too often, we can't stop at one, or two, or five. We go crazy when these babies are around!

Vanilla Pudding Cinnamon Rolls

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour


Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk


In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Chicken Spaghetti

The first time I ever had this dish, I was about 18, and working as a nanny at the time. On one particular day, the Mom told me we could have leftovers for lunch. I LOVED it, and went back for seconds, and probably even thirds! I've kept that meal in the back of mind, not knowing what it was called. But I kept my eyes open for a recipe that resembled it. I got the particular recipe from thepioneerwoman.com. I realized tonight that this is one of my go-to meals. I usually have all the ingredients, or something easily interchangable. I still love the leftovers for lunch, too!

Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Cheddar Cheese

Method
Cook spaghetti until al dente. Combine all ingredients, except for the additional 1 cup cheese, in a large bowl. Spray baking dish with nonstick spray. Pour mixture into the dish. Top with additional cheese. Cover with foil and place in 350* oven until cheese is almost melted, about 10 minutes. Remove foil, and cook a few more minutes until cheese is completly melted.
* I like to boil my chicken until it easily shreds. I like the chicken and spaghetti to be about the same shape, instead of chunks of chicken.
* I usually don't have pimentos on hand, it works fine. I've also added orange peppers, when I didn't have any green peppers. I also like to substitute cream of celery for extra flavor.