Chicken Cordon Bleu

4 large chicken breasts
8 slices of lunch meat ham
shredded swiss cheese (could use slices, but I had shredded)
italian seasoned bread crumbs

Preheat oven to 350.  Pound chicken breasts to 1/2 inch thickness.  Place ham and about 1/4 cup swiss on top of each piece of chicken.  Roll up and hold in place with a toothpick.  Sprinkle with Italian bread crumbs.  Bake 30 minutes.  Pull out and sprinkle a little more swiss on top.  Put back into oven for 5 minutes or until cheese is melted.

Butternut Squash Soup

1/2 medium onion, finely chopped
4 Tbsp butter
2 medium butternut squash
2-3 cans of chicken broth (depending on how thick you like your soup)
1/2 tsp dried marjoram
1/4tsp pepper
1/8 tsp cayenne pepper (or more if you like a kick!)
1 package of cream cheese (8oz)

Preheat oven to 375.  Start by cutting your squash in half and removing the seeds.  Place cut side down on a greased baking sheet and bake for 45 minutes.

When squash is done, in a 4quart pan, melt butter and saute onions.  Add spices, chicken broth, and scooped insides of squash.  Heat until hot.  Add cream cheese and put mixture in batches in a food processor or blender until smooth.

Serve hot, but do not boil.

Chicken Alfredo with Broccoli

8 oz package of pasta
1 cup broccoli (fresh or frozen)
1 can cream of mushroom soup (10.5oz)
1/2 cup grated parmesan cheese
1/2 cup milk
1lb boneless skinless chicken, cubed

Boil pasta according to package directions.  When there is 4 minutes left for the pasta to boil, add your broccoli.  When time is up, drain.

Brown your chicken cubes in butter or oil.  When chicken is done, add soup, cheese, milk, and pasta/broccoli mix.  Heat through.  Add salt and pepper to your preference.

Pumpkin Chocolate Chip Bread

Thanks to elegantemily @ Allrecipes.com

3 cups white sugar
1 cup vegetable oil
1 can pumpkin puree (15oz)
2/3 cup water
4 eggs
3 1/2 cups All purpose flour
1 Tbsp cinnamon
1 Tbsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 cup chocolate chips
1/2 cup walnuts (optional)

Preheat oven to 350.

Mix sugar, oil, pumpkin, eggs and water until smooth.  In a separate bowl, combine dry ingredients (except chips and nuts).  Pour dry ingredients into pumpkin mixture.  Mix until blended.  Fold in chips and nuts.

Evenly pour batter in 3 bread pans.  Bake 1 hour or until knife inserted in the center comes out clean.

Freezes well.

Buck Taters

Apparently not a nationwide thing, but my hubby loves them!

2lb pork roast
Sweet Baby Ray's BBQ sauce (or your favorite sauce)
Russet Potatoes

Put pork roast in the crockpot.  Cook on low for 8 hours.  Drain some of the juices and shred the meat.  (I use the Pampered Chef Mix N Chop.. awesome!)  Add your BBQ sauce.  Set crockpot on warm for at least 15 minutes.  (I get big jugs of sauce that are in the fridge.. so I need the time for the sauce to warm up.)

Bake your potatoes.  I cheat and microwaved mine.  Super easy.. wash potatoes, poke a few times with a fork and microwave until soft.

Cut your potato in half and open it up a little.  Put the desired amount of butter on it.  Top with BBQ pork.

Enjoy a super easy dinner... literally takes 2 minutes in the morning to throw your roast in.  Come home, pop your potatoes in the microwave and finish up your pork.. maybe 5 minutes of actual work.

Makes 4-8 potatoes (depending on the amount of pork you like!)

Time for a change.....

I have been neglecting to update this blog.. I have been bad!  However, before I can begin to try new and exciting foods, I have decided I need to do some clearing out of the pantry and fridge.

At my other blog http://iwannallnoe.blogspot.com/ I am posting my progress as I attempt to use up my stockpiles and spend no more than $150/month on groceries, paper products and toiletries for the months of October and November.  Please feel free to follow my progress... there will be real food during these months, no beans and rice.

On my other blog, I will also be posting ways I am using up my massive supply of craft items, how I'm saving money and getting myself in a better financial position to tackle life.  Feel free to use it to inspire change in your life!

So I am not sure how many new recipes will be coming this way.. .although I will need to be creative towards the end!

Thanks for popping by!
Jen