Blueberry Crumb Bars

This was delicious served warm with a scoop of vanilla ice cream on top. Very blueberry cobbler-ish. And by all means I do not call this healthy :)

Ingredients for fruit layer:
4 c blueberries (I used fresh)
1/2 c sugar
3 t corn starch

Ingredients for dough:
1 c sugar
1 t baking powder
3 c all purpose flour
2 sticks butter, softened
1 egg
1/4 t salt

Directions for dough:
Stir sugar, flour, baking powder, then mix in salt
Use a fork to blend in butter and egg
Pat dough in a 9x13 pan (you should have quite a bit left over after this step)

Directions for fruit layer:
Stir sugar and corn starch
Mix in blueberries (gently)
Pour on top of dough in pan
Crumble remaining dough on top

Bake at 375  for 45 min
Allow it to cool completely before cutting

Paula Dean's Not Yo Mama's Banana Pudding

This was phenomenal. I could have eaten the whole pan for myself. I did show self restraint and saved some for others. It will make your tongue slap the roof of your mouth. I will actually have to make it sans the bananas next time. I've discovered bananas make my stomach feel like it's being rung out like a dish towel. No bueno.

Ingredients:
4 sliced bananas
3 c milk
1 box Nilla wafers
2 boxes instant vanilla pudding
8 oz cream cheese
14 oz condensed milk
12 oz cool whip

Directions:
In a 9x13 pan, line it with a layer of wafers, then bananas
In a bowl combine milk and pudding (mix well)
In a separate bowl, mix condensed milk and cream cheese - fold in cool whip
Add cream cheese mix to the pudding mix and stir well
Pour over bananas and garnish with additional wafers

Mexican Chicken Bake

I know. You're thinking how many Mexican-y chicken dishes can this girl make. Well, J is a very picky eater so I do what I can to not eat pizza every night of the week. So load up on the antacids and enjoy ;)

Ingredients:
2 chicken breasts, cooked and cubed
4 c cooked rice
3/4 c frozen corn
15 oz black beans
1 c plain Greek yogurt
4 oz green chilies
1/2 c salsa
1 c cheese

Directions:
Mix all ingredients
Place in baking dish
Bake 20-25 minutes on 350

Mexican Alfredo

I know, I know. This recipe sounds weird, but I promise it's tasty!

Ingredients:
1 lb cooked pasta
2-3 chicken breast, cooked and cubed
1 medium onion, diced
30 oz Alfredo sauce
1 c Parmesan cheese
1 c salsa
1/4 c milk
1 T taco seasoning
S/P to taste

Directions:
Put pasta in baking dish
In a bowl mix all other ingredients
Cover pasta with mix and stir well
Cover with foil and bake at 350 for 40 minutes

Beef and Broccoli

I always feel like garbage when I eat Chinese food from little stores that have it jam packed with things that are surely the cause of all things evil. So, I thought I would attempt a meal at home. There weren't any left overs, that must mean it was tasty! It contains something called beef consomme that I had no clue what it was. Turns out it's pretty common and found with the regular ol' Campbell's soups. It was easy to find.

Ingredients:
1 lb chuck roast, sliced thin (I sliced it half way through the cooking process)
1 c beef consomme
1/2 c soy sauce
1/2 c brown sugar
1 T sesame oil *I didn't have this so I just used vegetable oil
3 cloves garlic
2 T corn starch
frozen broccoli
rice

Directions:
Place roast in crock pot
Combine consomme, soy sauce, sugar, oil, and garlic
Pour over roast
Cook 6-8 hours (low)
Cool 2 T of the liquid then stir in corn starch to the reserve
Stir until smooth then add back to the pot - stir well
Add broccoli (to your taste) and cook an additional 30 minutes on high
Serve over rice

Mexican Chicken Dip

This recipe is so refreshing and perfect for spring/summer. It makes a ton, so be prepared to share! I took it to work and we devoured it. There are a lot of ingredients, but nothing complicated. It's worth the prep!

Ingredients:
2 c shredded chicken
1 bell pepper, diced
1 can black beans (drained)
1 can corn (drained)
2 roma tomatoes, diced
4 green onions, chopped
1/4 c cilantro, chopped
2 avocados, diced
1 head iceberg, chopped
1/2 c mayo
2/3 c Greek yogurt
1 T ranch powder
1 T taco seasoning
Tortilla chips

Directions:
Mix all ingredients except lettuce
Mix lettuce once ready to serve
Dip and eat!

Chicken Bacon Ranch (WW)

Apparently this is a Weight Watchers recipe. I don't know if that's fact or fiction, but it was delicious either way! It was easy and a hit. Win. Win.

Ingredients:
1/2 lb pasta
4 slices bacon cooked, crumbled
1/2 T butter
1 chicken breast
1 t flour
1/2 pk ranch dressing powder
1 c milk
1/2 c shredded cheese

Directions:
Cook pasta
Cook bacon and reserve 1 T dripping
Cook chicken in reserved dripping, butter, salt/pepper
Sprinkle flour and ranch over chicken
Stir in milk until thick and bubbly
Add cheese and bacon until melted

Easy Mexican Chicken and Rice

This makes for a really easy week night meal with very little clean up. It is a one pot meal. If you have the chicken pre-cooked it will take even less time.

Ingredients:
1 lb chicken
2 c Minute rice
1 pack taco seasoning (I use homemade)
1 can Rotel
shredded cheese
1 1/2 c water

Directions:
Cube and cook chicken in skillet
Add water, taco seasoning, and Rotel
Bring to a boil
Add rice
Stir, remove from heat, cover - let sit until water is absorbed
Top with cheese and serve

Stove-top Steamed Potatoes

I always ignore the time to cook a recipe gives me when cooking potatoes. I cook them until they're done! Scientific...I know. The time they give always leaves the potatoes crunchy. And in the Smith household, we don't do crunchy potatoes. So in this recipe cook them to your heart's desire.

Ingredients:
2 lb new potatoes, cubed (or potato of your choice)
1/2 c butter
1/4 c water
1/2 t salt
1/2 t black pepper
1/4 c fresh chopped parsley (I left this part out)

Directions:
Melt butter over medium heat in a sauce pan
Add salt, pepper, and water
Add potatoes and coat with butter
Cover and cook on med-low for 30 minutes (ha!)
Roll the potatoes in the mixture periodically BUT DON'T UNCOVER THEM!
Sprinkle with parsley then serve

Super Duper Easy Mac and Cheese

As I continue the journey to cut out all things created in a lab and placed into a box to be consumed on our dinner table, I suddenly had the craving for macaroni and cheese. I've made homemade macaroni and cheese before. It was time consuming and blah. This recipe sounded too easy to be true. Alas it wasn't! It was creamy and my sister even said it's better than from a box! It only called for 8 oz macaroni noodles, I ended up using 16 oz of shells...hello leftovers! As always be reminded that I use gluten free products.

Ingredients:
16 oz shell noodles

1/4 c butter

1/4 c flour

salt and black pepper to taste
1/4 t dried mustard (this is optional)
2 c milk

2 c shredded cheese (I used sharp cheddar)

Directions:

Cook noodles
Melt butter in a skillet over medium heat
Stir in flour, mustard, salt, and pepper

At this point you'll need to stir constantly

Slowly add milk - simmer until bubbly

Stir in cheese until melted

Add noodles