Ham & Swiss Loaf

This recipe reminds me of our summers that were spent at the lake. My mom always packed this and it was always so delicious after being in the water all day. Making the whole thing from scratch makes it taste even better. I hadn't had it in years and when I made it recently it really brought back some wonderful memories and it tasted as good as ever!

Ingredients:
3 1/2-4 c. all purpose flour
2 pkgs. rapid rise yeast
2 tbsp sugar
1/4 tsp salt
1 c. warm water ( 120-130 degrees)
1/4 c. yellow mustard
2 tbsp better ( softened)
3c. or 1 lb chopped ham
1 c. grated swiss cheese
1 egg slightly beaten

1. Combine 1 1/2 c. flour, yeast, sugar & salt
2. Stir in warm water, mustard and butter.
3. Add remaining flour to make soft dough.
4. Knead on lightly floured counter 4-6 mins let rest for 10 mins.
5. Roll dough to a 15x10 in rectangle
6. transfer to a greased baking sheet.
7. Sprinkle ham & cheese in a line down the middle of the dough, the long way
8. Make 1 in cuts from ham&cheese filling to edge on both sides.
9. Criss-Cross the strips diagonally on top of filling to cover it.
10. Cover loaf and let rise for 20-40 mins
11. Brush loaf with beaten egg
12. Bake at 375 degrees for 35 mins.
13. Enjoy warm or cold, at home or at the beach!

Creamy Pasta Rosa with Chicken

I stumbled upon this recipe a while back and it turned out really really good. I had never made my own pasta sauce and this one is absolutely amazing, so creamy and delicious!

Ingredients:
1 tbsp olive oil
1 lb chicken in cubes
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp basil
28 oz canned diced tomatoes
2 c. heavy whipping cream
salt & pepper to taste
1/4 tsp cayenne pepper
1 c. chopped broccoli
1/2 c. chopped red pepper
1/4 c. chopped onion
1/2 c sliced mushrooms
 pasta ( any kind you want)

1. In  skillet cook together olive oil, chicken garlic, oregano and basil.
2. In a stock pot bring to a boil whipping cream, tomatoes salt, pepper & cayenne. Simmer 10 mins.
3. Cook pasta as directed.
4. Add broccoli, red pepper, onions, mushrooms to skillet with chicken. cook for 3-5 mins.
5.  Add chicken mixture to sauce. Mix well and simmer 5 mins.
6. Serve on top of pasta. Add cheese if desired.

Broccoli Cheese Soup

I love broccoli cheese soup any time of the year for any meal! I always get it as a side soup at whatever restaurant it is offered! I found this amazing recipe and I love to make it and enjoy it with a bread bowl! Yum.

Ingredients:
1 tbsp melted butter
1/2 medium chopped onion
1/4 c. melted butter
1/4 c. flour
2 c. half & half cream
2 c. chicken stock
2 c. chopped broccoli
1 c. grated carrots
1/4 tsp nutmeg
8 oz grated sharp cheddar cheese
salt & pepper

1. In a small skillet, saute onion in butter
2. In a stock pot cook melted butter & flour using whisk over medium heat for 3-5 mins. stirring constantly.
3. Add half and half and mix well.
4. Add chicken stock and simmer for 10 mins.
5. Add broccoli, carrots and onions to stock pot cook over low heat for 15-20 mins.
6. Add salt & pepper.
7. Stir in cheese and nutmeg and simmer for 10 mins.
Enjoy!

Mom's Chicken Salad

This is a quick and easy recipe that my mom gave me not too long ago, it became a favorite one for me really fast!

Ingredients:
4 c. chopped cooked chicken
1/2 c. diced celery
1 c. sweet & dry cranberries (craisins)
1/2 c. chopped pecan
1/2 c. mayo
1/3 c. honey
1/4 tsp salt & pepper

Mix all together & enjoy... on crackers, a sandwich, etc!

Chicken Parmesan in a bed of Angel Hair Pasta

Angel hair pasta is my favorite kind of pasta... I am not sure why but I really enjoy eating it! I had never had this recipe except at a restaurant but Austin suggested it for dinner one night and I thought I should give it a try... well it is now a new favorite for us and its a lot easier to make than I imagined!

Ingredients:
2 c. of pasta sauce ( I use different kinds, fire roasted tomatoes, four cheese this is really up to you)
1 large egg
2/3 c. dry bread crumbs
1/3 c. grated parmesan cheese
2 lbs boneless skinless chicken breasts
1/4 c. olive oil
2 c. shredded mozzarella cheese

1. Heat oven to 350 degrees
2. In a small bowl, beat egg and water. In shallow dish mix bread crumbs and parmesan cheese. Cut chicken breasts in half to thin them out. Dip chicken into egg mixture, then coat with bread crumb mixture.
3. In a 12-inch skillet, heat oil over medium heat. Cook chicken until no longer pink in center.
4. In an un-greased 11x17 in glass baking dish, pour 1/2 c. of pasta sauce then place the chicken overlapping it slightly. Pour the rest of the sauce and sprinkle with the mozzarella.
5. Bake uncovered for 25 minutes or until sauce is bubbly and cheese is light brown.
6. While the chicken is being baked, cook angel hair pasta al dente.
7. Serve pasta with chicken & sauce on top.

Most Amazing Carrot Cake

I just realized that I haven't put any dessert recipes up! Ahh what's wrong with me? I loveeee desserts!
I go through weird cravings... and when I crave something I go crazy until I get it... I can't imagine what I'll be like when I'm pregnant! Haha.
I have always wanted to find the most amazing carrot cake, my mom made a really good one growing up and when I asked her for the recipe all she said was " find a basic recipe and then add all the stuff you want in it" so i followed her instructions and it came out amazing... some people like raisins i personally don't... my favorite things in carrot cake are walnuts and pineapple! I hope you like it!

Ingredients:
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 c. sugar
3/4 c. oil
2 eggs
1 1/2 c. grated carrots
1 c. crushed pineapple ( drained)
3/4 c. walnuts

Instructions:
1. Grease and flour 9 inch cake pan
2. Heat oven 350 degrees
3. In a medium sized bowl mix together flour, baking soda, salt, baking powder and cinnamon.
4. In a mixing bowl mix together sugar, oil and eggs with an electric mixer.
5. Pour flour mixture into sugar mixture and mix together
6. Add carrots, pineapple and walnuts
7. Place batter in cake pan
8. Bake for 25-30 mins. checking center for doneness.
9. Cool.

Frosting:
1 pkg 8oz cream cheese
1/2 c. butter
1 1/2 c. powdered sugar
1/2 tsp vanilla

1. With electric mixer mix together cream cheese and butter until fluffly
2. Add powdered sugar and vanilla, mix well.
3. After carrot cake cools frost cake!

Beli's Famous Chicken Strips

Austin and I loveeeee chicken strips, there's nothing like watching a basketball/football game while eating delicious chicken strips. I never though the chicken strips were as amazing as Austin said (since he claims all my food is amazing haha) until Austin's cousin Luke visited us and fell in love with them... ever since then chicken strips are a frequent request for get togethers!

Ingredients:
2-3 lbs of raw chicken ( i prefer for them to be slightly frozen because they are easier to cut that way)
1/2 c. milk
1/4 ranch dressing
2 c. McCormick Golden Dipt Cajun Seafood fry mix ( the reason I use seafood fry mix is because first it has a really yummy taste and second it makes the strips more crunchy)
Oil
ranch dressing for dipping

Instructions:
1. Cut chicken into 1/2 thick strips
2. In a large skillet heat oil so it is at least 1/4 in deep
3. In a bowl mix together milk and 1/4 ranch dressing
4. In a flat plate sprinkle a layer of cajun fry mix
5. Dip chicken in milk/ranch mix and then transfer over to cajun mix, make sure it is covered on both sides, flipping it over multiple times. Do that with all the chicken
6. Put in hot oil and cook a few minutes on both sides, Repeat with all the chicken. Place as many strips in the skillet as it will allow, you must be able to flip them over with ease.

7. You will be able to know when its cooked by cutting into the chicken and making sure there's no pink left in center.
8. Remove from skillet unto paper towels to soak up excess oil.
9. Serve with ranch dressing or other dips!
10. Enjoy!