Delicio Recipe List

I've seen lots of recipes similar to this one. The first place I saw it was on my friend's blog 365daysofcrockpot.com , but I couldn't just make it how it was, I had to do my own thing with it. The first thing that I do different is leave my chicken frozen. I rarely remember to thaw my chicken ahead of time for anything, and it has seemed to work just fine for this recipe to not thaw it. I also add a can of refried beans to it. Leaving the chicken frozen adds a bit of extra water to the mixture at the end and the beans do two things for me, they get rid of the extra moisture and they add a little extra vegetables and fiber to the dinner (shhhh....don't tell our kids!). This recipe is really fast and easy, it's a go to recipe for Mexican night at our house. Salsa Chicken 6 frozen chicken breast tenders (I use the frozen ones from Costco) 1 jar salsa (I use medium Pace Picante Sauce) 1 can refried beans (I usually use Rosarita no-fat traditional for this recipe) Place...

Pumpkin, pumpkin, pumpkin. It's fall again. Pumpkin pie, pumpkin bread, pumpkin cookies, pumpkin dessert, pumpkin ice cream, pumpkin soup. So many tasty variations. And now pumpkin bars. Mmmmmmm. These are moist and rich and yummy. And the cream cheese frosting doesn't hurt either. I could eat the frosting by itself. This recipe, slightly modified, comes from Paula Deen via Mel's Kitchen Cafe . Bars: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil; I did this and was very happy with the result) 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir to...

Pumpkin pie has always been one of my favorites. A true classic. A piece of slightly warm pie with a dollop of whip cream is comfort food at its best. And for me, one of the best recipes for pumpkin pie is the one on the can (Libby's). I don't know why more people don't use it. It always comes out just right. 1 1/2 cups sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 4 large eggs 1 can (29 ounces) Libby's 100% Pure Pumpkin 2 cans (12 ounces each) evaporated milk 2 unbaked 9-inch deep dish pie shells Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes, or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. serve immediately or...

I love to find quick and easy dinner ideas and this is one of my very favorites! I love that it's super fast and simple. I love that I can change up the way it tastes by varying a couple of the ingredients. I love that it's cheesy (who doesn't love that!). I also love that you can make it smaller, I always half this recipe and it turns out great! Most of all, I love that everyone in our family will eat this with no complaints. I found this recipe at Real Mom Kitchen , it's one of my very favorite blogs, and if you haven't already checked it out, you should because it's amazing! I hope that you all have an amazing Thanksgiving tomorrow! Super Fast Pasta Bake Real Mom Kitchen 8 oz elbow macaroni or other small shaped pasta, uncooked 4 1/2 cups spaghetti/marinara sauce (1 jar) 1 cup water 1 can petite diced tomatoes (this is where it's fun! I usually use either Italian or a garlic/onion can) 1 cup shredded mozzarella cheese (or use an Italian blend) Pre-heat ov...

I tried this Baked French Toast recipe this morning and found myself in breakfast heaven! So delicious! And this would be great to serve to a larger group because you could make it ahead. Instead of cooking over a skillet, you could just pull this out of the oven and serve it, thereby giving you more time to chat with your guests. This breakfast dish is wonderful as is, but I intend to experiment with different breads and maybe trying to incorporate fruit into the French toast prior to baking. This recipe, slightly modified, comes from The Pioneer Woman Cooks . FRENCH TOAST 1 loaf crusty sourdough or French bread (I actually used a loaf of "cinnamon burst" bread from Great Harvest Bakery, which was great, but I'm sure a variety of breads would work) 8 whole eggs 2 cups milk 1/2 cup heavy cream 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons vanilla extract TOPPING 1/2 cup flour 1/2 cup firmly packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1 stick cold butter, cu...

One of my very favorite shows to watch on TV is the Food Nanny. Liz Edmunds is the Food Nanny and she travels around to families and helps them to make having dinner as a family work for them. She's got a meal planning system, a cookbook and a TV show. I was able to meet her last weekend and she was so sweet and energetic! Today's easy dinner recipe comes from her cookbook. This is one of our family's very favorite meals. I usually serve it with breadsticks , and a vegetable or salad. This recipe can also be halved very easily to make it work for smaller families. Red and White Mostaccioli 1 pound uncooked mostaccioli or other ridged tubular pasta Alfredo Sauce  (I use this recipe, but you can also use the kind from the store, or your own recipe!) 1 (26 ounce) jar meatless spaghetti sauce 3 cups shredded mozzarella cheese, divided Cook your pasta, just follow the directions on the package and drain it. As you're cooking your pasta, you can make your Alfredo sauce. When ...

For the month of November, I'm going to focus on some fairly simple dinner ideas that our family has enjoyed. I'm starting with Pepperoncini Beef Sandwiches. This is another recipe from the girls at Our Best Bites . I made these sandwiches not all that long ago. They are super easy to put together and the members of our family that eat meat enjoyed them. I liked that they reheat well, I bet they would freeze really well too! Pepperoncini Beef Sandwiches from Savoring the Seasons with Our Best Bites page 222 2 tablespoons olice oil 1/2 teaspoon kosher salt, more to taste if needed 1/2 teaspoon ground black pepper, more to taste if needed 3 pound beef roast, trim fat if needed 4-5 cloves garlic, minced or pressed 1 (16 ounce) jar sliced pepperoncinis or banana peppers, undrained Sliced provolone cheese Mayo if desired Sandwich rolls (I used Ciabattas) In a high-sided skillet heat oil over high heat. Rub salt and pepper into the roast. Sear the meat in the oil on all sides, so tha...

My husband is tall and thin and can eat anything he wants. Myself, I have to watch everything I put in my mouth. Last night I had made the LEMONY PASTA SALAD that I posted in my blog yesterday, and I needed something to go with that, so I looked through my recipe books and found these crispy little pizzas that sounded super easy and carried a bonus of containing only 4 ingredients. 12 wonton wrappers cooking spray 1 cup shredded mozzarella 1/2 tsp. Italian seasoning 12 slices of pepperoni Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Place wontons on baking sheet, do not allow them to touch, and spray each one with more cooking spray. Combine the cheese and seasoning and top each wonton with equal amounts of the cheese. Put a slice of pepperoni on top of each one. Bake for about 8 to 10 minutes until the cheese is golden and the wontons are crispy. If you really want to wake up your taste buds shake some Frank's Red Hot Sauce over your wonton....that should ...

Food blogging is a passion to me, one that is near and dear to my heart because I love food. Every thing about it....this salad combines the juiciness of the tomato, the creaminess of the avocado, the twang of the fresh mozzarella, the sultry taste of the corn and the spiciness of the fresh basil. Top that all off with an olive oil, fresh lemon juice and white vinegar vinaigrette. You will be so happy that you did.....just trust me..... 16 oz. farfalle pasta, cooked al dente 2 avocados, peeled, pitted, chopped 8 oz. pkg. fresh mozzarella, chopped in small pieces 1 1/2 cups cherry tomatoes, halved 2 to 3 Tbsp. fresh basil, finely chopped 1 (12 oz.) can white kernel corn, drained, sauteed in 1 Tbsp. butter to a golden brown color 1/4 cup olive oil 2 Tbsp. white vinegar juice from 1 lemon kosher salt and freshly ground pepper to taste Combine first 6 ingredients, stirring everything together with a slow hand. Whisk together remaining ingredients in small ...