This recipe was given to me by a friend many years ago.  She said her family would make this and double the sauce because it was that good.  Fast forward 10+ years and it has become a family favorite.  You can easily double or triple this for guests.  And the leftovers are delicious!  Here's what I learned:

1. Make sure you have golden mushroom soup (not cream of mushroom).  I didn't know golden existed until this recipe came into my life. {peaking out from behind rock}
   
2. The recipe calls for 1.5 pounds of chicken but we usually go with 1 pound.  Better chicken to sauce ratio.
3. I saute fresh mushrooms in butter and add them at the end.
4. I like to let this go for 5 hours.  The chicken is fork tender.
5. Over the years we've tried it with other types of noodles but angel hair wins.  You'll notice linguine pictured below.
6. Topped it with freshly grated Parmesan cheese because that's how we roll.
   
7. Served it with crusty bread to sop up the sauce.
   

Crock-Pot Angel Chicken
Serves 3-4

Printable Version

INGREDIENTS
1 pound boneless chicken breasts
1/4 cup butter
1 0.7 ounce package Italian dressing mix
1 10 3/4 ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8 ounce tub cream cheese with chives and onion
8 ounces of sliced fresh mushrooms, sauteed in butter (optional)
Hot cooked angel hair pasta
Fresh chives, snipped

DIRECTIONS
Place chicken in crock-pot.  In a medium saucepan melt the butter.  Stir in the dry Italian salad dressing mix.  Stir in the golden mushroom soup, white wine, and cream cheese.  Make sure to mix it well and break up the cream cheese clumps.  Pour mixture over the chicken.  Cover and cook on low for 4-5 hours.  Stir in sauteed mushrooms (optional).  Serve chicken and sauce over pasta.  Sprinkle with chives and Parmesan cheese.

Me:          You need to be a good listener.
Penny:    I don't want to be a listener.
Me:          But you have to listen to mama.
Penny:    I'm not going to be a listener! (getting upset, eyes filled with tears, red face)
Me:          Why not?
Penny:    Because I need to be TWO AND A HALF!

Ahhh the life of a toddler.

I love ranch dressing.  Almost as much as olives.  Actually, they are quite a good combo.  And put them both on pizza, forgetaboutit.  I don't think you can compare store bought ranch to homemade.  It's like calling Miracle Whip "mayonnaise".  Made up a batch of this creamy goodness and here's what I learned:

1. I used freeze dried dill weed and chives instead of fresh.
2. Definitely let it sit overnight before eating.
3. Kept for about 5 days and still tasted great!

Buttermilk Ranch Dressing
By:  Simply Scratch

Printable Version

INGREDIENTS
1 large garlic clove, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh or freeze dried dill, chopped
2 tablespoons fresh or freeze dried chives
1 teaspoon oregano, ground in palm
1/2 teaspoon paprika
a pinch of cayenne pepper
1 cup mayo (Hellman's or Best Foods)
1/2 cup sour cream
1/2 cup buttermilk, shaken
kosher salt and black pepper, to taste

DIRECTIONS
Sprinkle chopped garlic with kosher salt and mash into a paste with a fork. Combine all ingredients and thin out with 1/2 cup buttermilk. Season with salt and pepper to taste.  Store in an airtight container and refrigerate over night.

I recently discovered this website called Simply Scratch.  She takes beautiful photos of her recipes that make you want to eat the food right off the screen!  And her recipe list had me drooling.  When I saw the Olive & Scallion Dip  I knew I had to make it as soon as possible.  You may remember my previous Olive Dip post.  I think this one trumps it.  The addition of scallions and jack cheese are insane.  Yes, INSANE.  Don't think about the nutritional stats while eating the entire bowl with a spoon.  Here's what I learned:

1. I put the cream cheese in the microwave for about 30 seconds to soften it up.  Made the mixing part much easier.
2. Gave the olives a rough chop as I like larger pieces.
3. Definitely let it sit out a while before serving.
4. Triscuits are the way to go.  You need something sturdy to hold up all that yumminess.

Olive & Scallion Dip
by:  Simply Scratch

Printable Version

INGREDIENTS
8 ounce brick of cream cheese, softened
3/4 cup of Hellman's (or Best Foods) mayonnaise
3 scallions, finely chopped
3 ounces green olives with pimentos, roughly chopped
A little less than a 6 ounce can of black olives, roughly chopped
6 ounces Monterey jack cheese, freshly grated (spring for the brick and grate it up!)
Pepper to taste
Triscuits for dipping

DIRECTIONS
Add cream cheese, mayo and pepper in a medium bowl and mix until blended. Add in the scallions, olives and cheese and fold in until all are incorporated. Serve with Triscuits.

This was a delicious breakfast treat!   It reminded me of one of those braided breads you buy from kid's fundraisers.  Here's what I learned:

1. I used cottage bread and I think it was a good fit for this recipe.
   
2. Used seedless preserves due to dietary needs of one of the eaters.  Tasted great!
3. There was just enough egg mixture to coat everything.
4. No need for syrup on this French toast.  Delicious as-is.
5. Sliced strawberries on top would be a nice touch!
   

Strawberry Cheesecake French Toast
by:  Gooseberry Patch's Big Book of Home Cooking

Printable Version

INGREDIENTS
4 ounces cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons strawberry preserves
8 slices country white bread
2 eggs
1/2 cup half-and-half
2 tablespoons sugar
4 tablespoons butter, divided

DIRECTIONS
Combine cream cheese and powdered sugar in a small bowl; mix well.  Stir in preserves.  Spread cream cheese mixture evenly over four slices of bread; top with remaining slices to form sandwiches.  Whisk together eggs, half-and-half and sugar in a medium bowl; set aside.

Melt two tablespoons butter in a  large skillet over medium heat.  Dip each sandwich into egg mixture, completely covering both sides.  Cook two sandwiches at a time for 2-3 minutes per side or until golden.  Melt remaining butter and cook remaining sandwiches as instructed.  Sprinkle with powdered sugar.  Serves 4.

I've been working on a few updates that I hope make your time here easier!

• Printer friendly versions of recipes (on all future posts)!
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• Top 5 - a most likely rotating list of my favorite 5 recipes from Things I Like.

I can't thank you enough for visiting my website!  I hope you enjoy the recipes and content!

I told Penelope we were going on an adventure.  Really, calling anything an "adventure" makes it instantly 100% more fun.  So off we went to one of her daddy's favorite places.  She said things like "we in the forest!", "I got lots of magic sticks", and "this is a berry fun abenture".  We walked a few trails, climbed on fallen trees, found a hidden park, and saw a bear on a leash that mysteriously looked like a brown dog.

I came across this recipe on The Pioneer Woman's website.  Turned out to be more than I like to take on during the week.  But it was good.  Damn good.  Here's what I learned:

1. It took over an hour to have this ready for the table.  I would recommend either prepping the meat and veggies the night before or making it on a weekend.  Maybe it shouldn't have taken me so long?
   
2. The steak never really blackened.  I purposely left it a little on the pink side.
3. I made a half recipe.  It was enough for 4 loaded hoagies plus extra filling leftover.
4. It wasn't overly saucy.  I may up the sauce ingredients next time.  And yes, there will for sure be a next time!
   
5. Topped it with provolone cheese.

The MM Sandwich, PW Style
Recipe from The Pioneer Woman
Serves 8

Printable Version

INGREDIENTS
4 tablespoons butter
2 pounds cube steak
kosher salt
freshly ground pepper
1 whole large yellow onion, halved and sliced thick
2 whole green bell peppers, sliced into rings
2 whole red bell peppers, sliced into rings
3 cloves garlic, minced
16 ounces, weight white mushrooms, sliced
2 tablespoons (additional) butter
1-1/2 cup sherry (regular or cooking sherry is fine)
4 tablespoons Worcestershire sauce
4 dashes Tabasco (or to taste)
8 whole deli rolls
2 tablespoons (additional) butter
8 slices cheese (provolone, Swiss, pepper jack)

DIRECTIONS

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 2 additional tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.