Swiss Chicken Casserole



6 skinless, boneless chicken breast halves

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 (8 ounce) package dry bread stuffing mix

1/2 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

*Jim's Mom has fixed this several times for us and I Love it, but I had never made it for my family. I love the combination of the swiss cheese with the stuffing mix.

FEATURED ON....

I have been traveling this last week and haven't had alot of time to do any blogging. So tonight I sat down, checked my new comments and guess what, I was FEATURED on another Food Blog!
Thank You to NAPTIME CREATIONS for the Link Up!

Helpful tip...Softening Butter

 I don't know about you, but I ALWAYS forget to pull my butter out of the fridge a few hours before I make cookies. If your butter is room temperature it makes a difference in the appearance of your cookies....for example, I have pulled butter out of the fridge to make cookies, needed it "room temp" right then, stuck it in the microwave for about 12 secs.  The melting process has already started with the butter once I do that and it causes a FLAT cookie!

Notice the difference between these two pictures of cookies.

The cookie with the microwave softened butter flattens out, and the edges turn brown and crispy.

Room temp butter cookies hold their form a little better and cook more uniform.

This has just been my own observation when I have made cookies. So, I thought I would share a helpful tip that I found for helping you soften your butter to room temp quicker!

This idea was found HERE!

Grate the amount you need! It will soften alot quicker! You will be making those COOKIES SOONER!

Pumpkin Creme Pie Cookies

For Creme Pies:
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 can pumpkin (15 Oz.)
2 eggs
1 tsp vanilla
3 cups four
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves

For filling:
1 package cream cheese, softened (8 Oz.)
1/2 cup unsalted butter, room temperature
2 cups powder sugar
3 drops vanilla
2 dashes cinnamon



Beat together brown sugar, sugar, oil and pumpkin.

Add eggs one at time, mixing well after each addition, followed by the vanilla.

Slowly incorporate the dry ingredients into the wet until just combined.

Line a baking sheet with parchment paper.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2-inches in diameter.

You can do larger than 2-inches or smaller as well.

Bake in a 350 degree fahrenheit oven for 11 minutes.

Cool on a wire rack.

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While the cookies are cooling, make your filling.

 Beat together cream cheese and butter.

Add in powder sugar, vanilla and cinnamon.

Mix til smooth.

Frost flat side of one of the pies.

Top with another cookie.

**These are sooo SCRUMPTIOUS! I Love Cream Cheese and Pumpkin!

**I found this recipe on Pinterest which took me to Claudia's Cookbook Blog! Thanks Claudia for sharing this fabulous recipe!

And the APRON goes to....

THANK YOU  to all who entered the drawing!

I really appreciate you following my blog.

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Congratulations to Comment #1!

THE BUSEY FAMILY!

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I hope everyone has a wonderful Thanksgiving!

Salted Caramel Pretzel Chocolate Chip Cookie

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp. vanilla

2 cups all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 cup milk chocolate chips

1 cup caramel bits

1/2 cup crushed pretzels

Preheat oven to 350 degrees. Cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips, caramel bits and crushed pretzels. Drop dough on a prepared cookie sheet. Sprinkle with Salt. Bake for 8-10 minutes, until barely golden brown around the edges. Let cool on the cookie sheet for 5 minutes then remove from sheet to a cooling rack and let cool completely.

**This recipe came from a friend. She had made these cookies one day and let me sample them while I was at her house. They had a yummy, chewy, soft, crunchy texture all in one with a sweet and salty flavor mixed with the chocolate and caramel. I told her how much I liked her cookie and not many days later she brought me over a FULL plate of these cookies! Yes, I did share some of them! My friend was willing to share the recipe with me, so I am sharing it with you! Try them and let me know what you think! Thanks Alison for the YUMMY COOKIES!

Fall GiveAway!

***GIVEAWAY CLOSED***

My very talented friend over at Our Cozy Nest shared a fun tutorial for this cute apron. So, I decided to make one and Give it Away to one of my Followers!

 I Love how the pumpkin turned out! And I Love the Fall colors!

I am going to do the contest a little different this time. So, here is how you can enter to WIN the APRON:

#1 You have to be a Follower.

Click the Follow Button in the right column, sign in to follow, then leave me a comment telling me you are a follower.

#2 Share my Blog with your friends! Have your friends Comment telling me that you shared my blog with them. They need to leave your name in the comment.

For every friend that mentions your name, that's how many times you will be entered into the GiveAway!

Good Luck!

This Giveaway will end on Friday, Nov. 11th at 12:00 PM.

Beef Roast with Marinade

1 med size beef roast (3-4 lbs)

Marinade for Beef Roast

1/3 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup worcestershire sauce

2 TBS soy sauce

2 cloves of garlic pressed

1/2 tsp tobasco sauce

1/2 cup olive oil

Combine all ingredients for Marinade in a gallon size ziploc bag. Mix marinade well.  Add beef roast to marinade then shake the bag, coating the roast. You can also massage the roast with the marinade. Refrigerate the marinating meat for 12-24 hours turning the bag/meat a few times during this time.

When ready to cook, take meat out of the bag and place it in a crockpot. Cook on low in the crockpot for 4-6 hours. Test meat with a meat thermometer to make sure it is cooked to the tempurature you desire.

**This recipe came from Byron's Dutch Oven Recipes. Yes, it can be done in a dutch oven too. If you are a Dutch Oven Lover and want some Yummy Recipe for the Dutch Oven, Check out Byron's Recipes!

**This roast had a ton of flavor. I thought it was kinda like a teriyaki flavor. A little different than your traditional roast, but still very yummy and savory!

Thank You!

I just have to say THANKS!

Thanks for Following me/my blog. Thanks for sharing the recipes with others! Hearing your comments and seeing you share the recipes really lifts my spirits. Thank You! It's because of your comments that I keep doing this blog. You are all AWESOME Followers!