Beef-Wrapped Chicken Breasts with Creamy Sauce

Hi everyone! I've got another recipe taken straight from the chef in Heaven. This is my "go-to" recipe for new dinner guests we have over. It never fails to get tons of raves and fill up anyone's belly!

Beef-Wrapped Chicken Breasts with a Chicken, Mushroom, and Sour Cream Sauce:

Ingredients:
3 chicken breasts
1 jar of Armour Dried Beef (big jar) or 2 small jars
8 oz. sour cream
3/4 can of cream of mushroom soup
1/2 can of cream of chicken soup

Directions: 

1. Mix sour cream, cream of mushroom soup, and cream of chicken soup together. The mixture should taste more like soup flavoring than sour cream. Adjust amounts- I usually just "dump and pour."

2. Coat bottom of casserole dish with the mixture.

3. Wrap each chicken breasts in the dried beef slices. I usually use about 5-7 per breasts.

4. Lay the breasts in the casserole dish with some mixture on the bottom.

5. Dump and spread the rest of mixture into casserole dish on top of and around the sides of the breasts.

6. Bake at 300 degrees for 1 hour. Sometimes it will be a little less, sometimes a little longer. Check the chicken by cutting into it at 45 minutes.
 or
Crockpot on high for 4-6 hours.

It's really hard to dry this out, so don't stress too much over the time.

Enjoy!

Fun Bites Cutter!

I'm always having to cut Bennett's sandwiches and fruit into bite-size pieces for him and sometimes when he's screaming at the top of his lungs for me to move the knife faster I wish I had a handy-dandy tool like these...

Fun Bites makes them! I ordered the "Cube It" (the green one) for Bennett! It can quickly chop all sorts of things. But most importantly, sandwiches and fruit for the little man. The pink one is called "Love it" and it chops into various fun shapes.

Check out their website here and Facebook page here. To order from their website, enter the promo code, SEPTEMBERFUN to get free shipping on your order!

Now there's no excuse to cut slow!

Queso Blanco Mac and Cheese

Finally a post about Macaroni! It's only appropriate since it's the name of my blog. And before I go any further let me just say how much I love the spiral type of pasta noodles. It holds in the flavor of sauces so well and so much better than any other type of noodle.  I use it for almost any type of pasta I make, especially macaroni and spaghetti!

So, without further ado, let me introduce to you the MOST DELICIOUS spiral macaroni recipe you will ever devour in your entire life. My grandma concocted it this past weekend...so I can't take credit, but I will of course share. Just a fair disclaimer...it's not healthy. (But if you know me well you know most of what I eat is not). So if you want to feed a crowd, want leftovers for your hubby, home-made Easy Mac for your little ones, or just want to veg out on some comfort food I've got you covered with this Queso Blanco Mac and Cheese! It's even a great food for tailgating this football season. It's husband approved, Bennett approved, and my whole side of the family approved! Great job, Grandma!

Queso Blanco Mac and Cheese by Gramma Hot Dot

Ingredients:

* 1lb. box Queso Blanco Velvetta Chees (it's new...and frekin' delcious!) It's BOGO at Publix this week!
* 4 cups milk (I used 2%. Gma used whole milk. Please don't ruin this recipe and use like organic soy coconut watered down milk.)
* 1 tsp yellow mustard :o)
* 2 TBS flour
* 1/2 stick butter
* 1 box rotini pasta noodles (spiral macaroni)
* 2 Slices American cheese singles (optional)


Directions:

** Cook rotini pasta separately while you're making cheese mixture.

1.  Heat together flour and butter in pan until mixed.
2. Pour in 4 cups of milk.
3. Cut up Velveeta cube, singles slices (if you choose so), and yellow mustard into mixture. Heat until melted. Stir frequently.
4. Once pasta is cooked, drain, and add to cheese mixture. Stir and take off heat. Let it sit and thicken. It will be runny at first. It will thicken in about 5-10 minutes. Stir every once and awhile. Once it's thickened up, it's ready to serve!

Ummm....yummm.

Thanks, Grandma! I sure love your cooking!

Grandma and I on her 80th this summer!

Weddings: Cake Pop Cake!

I loved my wedding cake with all my heart. Especially because it was so tall and had hydrangeas. It's hard to beat three earthly lovelies- hydrangeas, sugar, and fondant.

(Jarrad Lister Photography)

But....if I could redo my wedding over again, I must say that I think I'd have a cake pop cake! (Probably in different colors though of course) What a great idea! Just had to share!

I think this would also be adorable for a baby shower or kid's birthday party! On a smaller scale that is!

Okay...carry on!

Spiked Spaghetti

Tonight I made my infamous spaghetti dish (for the billionth time). In our house, that's the fav. Michael perks up everytime he smells it cooking. And I perk up everytime he asks for it because it's easy!(What spaghetti recipe isn't?)

Since Bennett just now started eating big people food we introduced him to Mama's famous spaghetti! I think something "extra" got slipped into the pot tonight. Whoops!

 Next time you make spaghetti- you're welcome to try making my version!Careful though- it may make you crazy!

Mama Stacie's Famous Spaghetti

1 lb. Ground Chuck (you can use a leaner cut meat, but it won't taste as good)- season the meat with Aunt Cora's Soulful seasoning while cooking meat (Only sold at Publix and you need to look hard! This is the only place I've found it so far)
1 box rotini twist noodles
1 large jar of traditional Prego Sauce
1 1/2 cups grated parmesan cheese (I use the sprinkle kind)...this helps the sauce get a little thicker
 1-2 tablespoons of Italian seasoning
Aunt Cora's Soulful Seasoning- put in sauce as well. (This seasoning is great on ALL sorts of stuff!)

Aunt Cora's Soulful Seasoning...sorry not my picture...stolen from Google...

I think the difference is the Aunt Cora's seasoning, the parmesan, and also using the rotini noodles instead of regular spaghetti noodles. I'm not a fan of regular noodles because the sauces slides off too easily! The rotini noodles hold the sauce and meat in so you can savor every bite! Yum!

It's time for dessert!