Oh my food.
honkytonkhero:

My homemade Chicken noodle Stew
When I make up a recipe, sadly I never write down the measurements, but this stew is worth trying to make. It is fantastic. INGREDIENTS: Chicken Breast, carrots, potatoes, celery, fresh dill, fresh garlic, a pinch of red pepper flakes, sweet onions, salt & pepper, chicken broth if needed, mostaccioli noodles, obviously water, corn starch, parsley.
-For the best flavor possible, cut up your chicken breast into small chunks, cut up sweet onions, add garlic, a little salt & pepper, and extra water and let this bake in a deep, but small, casserole dish for a long time so you get a lot of flavor, and hopefully do not need the extra chicken broth.
- Boil water, add cut up carrots, potatoes, celery, red pepper flakes, little bit of garlic & 2 chicken broth cubes.  After all veggies are soft add all to your main pot. (Pictured, I bought that HUGE pot from a little old woman for $5, could feet like 35 people out of this thing!)
-Add dill, parsley, more garlic if desired
-Bowl your noodles separately, drain then add to your main pot.
-When chicken is cooked thoroughly, add the chicken, onions, & broth to your main pot.
-Mix some cornstarch with water in separate bowl and slowly add to your soup now to turn it into stew. Wait a while to see how much it thickens, and add more accordingly to how thick you want it. 
Add more parsley, garlic, dill, pepper/salt according to what you like. Want soup instead of stew? Just leave out the potatoes & cornstarch. 

honkytonkhero:

My homemade Chicken noodle Stew

When I make up a recipe, sadly I never write down the measurements, but this stew is worth trying to make. It is fantastic. INGREDIENTS: Chicken Breast, carrots, potatoes, celery, fresh dill, fresh garlic, a pinch of red pepper flakes, sweet onions, salt & pepper, chicken broth if needed, mostaccioli noodles, obviously water, corn starch, parsley.

  • -For the best flavor possible, cut up your chicken breast into small chunks, cut up sweet onions, add garlic, a little salt & pepper, and extra water and let this bake in a deep, but small, casserole dish for a long time so you get a lot of flavor, and hopefully do not need the extra chicken broth.
  • - Boil water, add cut up carrots, potatoes, celery, red pepper flakes, little bit of garlic & 2 chicken broth cubes.  After all veggies are soft add all to your main pot. (Pictured, I bought that HUGE pot from a little old woman for $5, could feet like 35 people out of this thing!)
  • -Add dill, parsley, more garlic if desired
  • -Bowl your noodles separately, drain then add to your main pot.
  • -When chicken is cooked thoroughly, add the chicken, onions, & broth to your main pot.
  • -Mix some cornstarch with water in separate bowl and slowly add to your soup now to turn it into stew. Wait a while to see how much it thickens, and add more accordingly to how thick you want it. 

Add more parsley, garlic, dill, pepper/salt according to what you like. Want soup instead of stew? Just leave out the potatoes & cornstarch. 


Blueberry Mint Lemonade

Blueberry Mint Lemonade
1 cup of freshly squeezed lemon juice3/4 cup superfine sugar4 cups water1 cup fresh blueberries, stems removed1/3 cup fresh mint
Juice lemons into a large pitcher; add sugar and water, then stir to combine and dissolve. Add blueberries and mint, then serve.

Notes: The longer you let this lemonade stand, the more the flavors will mix and mingle. Whip up this easy recipe in the morning and it will be perfect with lunch!
Missing your Friday night cocktail? Just add a ounce or two of vodka to each glass, then stir!

Blueberry Mint Lemonade

Blueberry Mint Lemonade

1 cup of freshly squeezed lemon juice
3/4 cup superfine sugar
4 cups water
1 cup fresh blueberries, stems removed
1/3 cup fresh mint

Juice lemons into a large pitcher; add sugar and water, then stir to combine and dissolve. Add blueberries and mint, then serve.

Notes: The longer you let this lemonade stand, the more the flavors will mix and mingle. Whip up this easy recipe in the morning and it will be perfect with lunch!

Missing your Friday night cocktail? Just add a ounce or two of vodka to each glass, then stir!

Ingredients 
-1/2 cup butter-16 ounces marshmallows-10 cups rice crispies cereal-14 ounces candy coated chocolate candiesRed and yellow food coloring as neededCandy corn for decorating

Ingredients 

-1/2 cup butter-16 ounces marshmallows-10 cups rice crispies cereal-14 ounces candy coated chocolate candiesRed and yellow food coloring as neededCandy corn for decorating
illhavetowarnyou:

drinksfordrinkers:

Fishbowl
750 mL UV Blue
750 mL Absolut Mango
5-6 cans Sierra Mist 
Mix everything in a large clear bowl and throw in plenty of straws. It should taste like a blue Jolly Rancher.

gonna try this 

illhavetowarnyou:

drinksfordrinkers:

Fishbowl

750 mL UV Blue

750 mL Absolut Mango

5-6 cans Sierra Mist 

Mix everything in a large clear bowl and throw in plenty of straws. It should taste like a blue Jolly Rancher.

gonna try this 

Nom Nom Nom

Nom Nom Nom

Halloween Treats

Halloween Treats

Nom Nom Nom

Mini Egg Frittatas

Ingredients:

1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small onion, diced
1 cup Parmesan cheese
8-10 eggs, beaten together
2 tbsp chives
salt and pepper to taste
olive oil for drizzling

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.

In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together.  Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold. 

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars