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Monday, July 7, 2008


Cookbook Giveaway

24/7 MOMS need your favorite recipes!
Lily on the Fly has teamed up with to create a limited edition set of Lily cards from the favorite recipes of all us 24/7 MOMS. The special edition set is timed to debut at conference to be held in Gig Harbor, WA, on October 10-11. See for details!
To enter and win this fabulous MOPS of St. Luke's Cookbook, please Submit your family favorite recipes as a comment on this post. 10 winning recipes that will be published in a special edition Lily on the Fly card set called ' Modern Mom Favorites'. Each of the 10 winners will ALSO receive a free set of the special edition cards after the conference date.
Entries will be accepted through July 27, 2008 and I'll pick the winner using US readers are only eligible. Only one entry/comment per person, please. Make sure you leave an email address in your comment or that you have one accessible on your blog so you can be contacted if you win! I will also list the winner on PRIZEYwinners so if you are a subscriber to PRIZEYwinners you do not need to leave your e-mail address.
To get extra credit
Bloggers - Blog about this contest and leave me the link on your comment, or add me to your sidebar and let me know its there.
Non Bloggers (or bloggers) subscribe to my mailing list/RSS feed and earn another entry! One extra credit per person.
Please post your extra credit in a separate post.


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July 8, 2008 at 5:19 AM delete

The Best-Ever Chicken Casserole

1 can (103/4 oz) condensed Cream of Chicken soup
1/2 cup mayonnaise
2 T lemon juice
2 C cooked chicken
1 sm onion, chopped
1/4 C green pepper, chopped
1/4 C red pepper, chopped
1 C shredded Monterey Jack, divided
1 C shredded Cheddar, divided
12 oz egg noodles, cooked and drained

Combine soup, mayo, lemon juice.
Add chicken, onion, peppers, 1/2 C Monterey Jack, 1/2 C cheddar.
Mix well.
Add noodles and toss to coat.
Transfer to greased baking dish.
Bake uncovered at 350 for 30-35 minutes.
Sprinkle with remaining cheeses.
Bake 10 minutes longer or until veggies are tender and cheese is melted.

July 8, 2008 at 3:07 PM delete

creamy tacos
1 or 2 lbs of velveta cheese(depending on how cheesy you like it)
1 can rotel tomatoes and green chiles
1 can ranch style beans
1 lb of hamburger
1/2 pt whipping cream
cook hamburger and drain
mix hamburger cheese, ro-tel,beans, and heat on medium until cheese is melted
keep heat low and add whipping cream(do not let boil) serve with tortilla chips!

July 8, 2008 at 3:34 PM delete

We have no title for this, we just call it Lentils. It's our "go to" meal when we are in a hurry.

- 2 cans of lentil soup
- 1 box of a small pasta
- 1 jar of spaghetti sauce
- seasonings to taste (we use garlic and garlic pepper).

Cook pasta as directed. When drained return to pot. Add in the two cans of lenil soup and the jar of sauce and seasonings. Heat and serve.

We usually have this with some sliced mozerella cheese.

HunnyV "at" Optonline "dot" net

July 8, 2008 at 4:19 PM delete

Crockpot Spaghetti Sauce Recipe
1 lb. lean ground beef
1 onion (chopped)
1 clove garlic (minced)
2 cans tomatoes (cut up)
1 can tomato sauce
1 can tomato paste
1 c. beef bouillon
2 T. Watkins parsley
1 T. brown sugar
1 t. Watkins oregano
1 t. Watkins basil
1 t. salt
1/2 t. Watkins pepper
Brown ground beef with onion and garlic.
Drain fat.
Mix ground beef with everything else.
Cook: Low 6 to 8 hours.

Serve over your favorite spaghetti noodles...

My e-mail is

July 9, 2008 at 2:22 PM delete

Bacon cheeseburger meatloaf

Preheat oven to 375 degrees. Fry 8 slices of bacon and crumble when cooled. In a large bowl, mix bacon, 1 1/2 lbs. ground beef, 2 cups shredded cheddar cheese, 1/4 cup mayo, 1/4 cup ketchup, 2 tbsp. mustard, and 1/4 cup breadcrumbs. Shape into a meatloaf and place in 13x9 glass dish. Cook for 1 hr.

July 9, 2008 at 2:23 PM delete

I'm a subscriber

July 10, 2008 at 1:09 AM delete

Wow, there's already some yummy looking recipes on here! Gonna have to try that creamy tacos one.

Holiday Punch
1 can pineapple juice
1 container cranberry juice
4 cups water
1 cup brown sugar
14 whole cloves
4 cinnamon sticks

Add all to stock pot and bring to boil. Reduce to simmer for 1-5 hours, adding more water/sugar to taste. Makes the house smell glorious before company during the holiday season! Also good served cold.

July 10, 2008 at 3:59 AM delete

Picante Corn Recipe

2-15.5 oz cans corn, drained
½-¾ cup chopped onion
1 cup picante sauce
1- 1¼ cups shredded pepper jack cheese

Simmer corn, onions and picante sauce for 15 minutes.
Pour into casserole dish and top with cheese.
Back at 375° for 20 min.

July 16, 2008 at 7:58 AM delete

Cajun Rice

1 cup instant rice
1 can Cream of Mushroom Soup
1 can French Onion soup
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 onion, diced
1 pound hot sausage, fried& drained
cajun seasoning to taste (I use 1/2 tsp)


Preheat overn to 350 degrees
Combine all above ingredients in 13 x 9 pan and bake for 45 minutes.

July 16, 2008 at 8:01 AM delete

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July 24, 2008 at 4:55 PM delete

Cream cheese baisl stuffed chicken
2 tablespoons cream cheese
3 eggs
2 cups bread crumbs
1/4cup basil or any herb you like

divide the breasts put in a ziplock bag and beat until flattened then put a tablespoon of cream cheese and half the basil on one breast repeat for the other fold in half and dip in the eggs then in the bread crumbs I repeat this step. pour one capful of oil over the chicken and bake at 375 for 45 min.

July 27, 2008 at 5:20 PM delete

Yummy sounding recipes....Here's one from our family:

½ lb spaghetti noodles
1 lb imitation crab flakes
4-6 Tbs butter
¼ cup green onions, finely sliced
2 tsp dried basil leaves
1 tsp salt
½ tsp pepper
1/3 –1/2 cup grated Parmesan cheese
3 tomatoes, chopped
1 garlic clove, finely chopped

Cook spaghetti according to package directions and drain well. Heat the crab in the microwave. Return spaghetti to the pot and toss with all ingredients. Serve immediately with a tossed salad and garlic bread. Serves 6-8.

Have a nice week!
cbeargie at yahoo dot com

Rockin' Mama
July 27, 2008 at 10:00 PM delete

Spicy Spinach & Artichoke Dip
Serves: Many!

1 stick of butter (1/2 cup)
1 medium onion, chopped
2 packages frozen chopped spinach (thawed & well drained), 8 oz. package
1 14 ounce can artichoke hearts (drained and chopped)
1 8 ounce cream cheese
1 8 ounce sour cream
1 cup shredded jack cheese, divided
1 cup parmesan cheese, divided
2 TBSP Tabasco
Salt to taste
Chips, crackers, or veggies to dip

Preheat oven to 350F. Melt butter in a large saucepan or skillet. Add onion and saute until soft, about 5 minutes. Add the spinach, artichokes, cream cheese, sour cream, 3/4 cup jack cheese, 3/4 cup parmesan cheese, Tabasco, & salt. Stir until well blended and heated through.

Pour mixture into a 1/2 quart casserole dish (or use a crockpot) and top with remaining jack and parmesan cheese. Bake at 350 F until cheese melts and turns golden brown, about 10 minutes. If using a small crockpot, place crock inside and have it set on low to keep it warm. Or you can keep it on a hot plate inside casserole dish. Serve with chips, crackers, or veggies.

jasonncaryn at yahoo dot com