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My mom found this recipe over 40 years ago. It came from a cookbook she bought from a traveling door-to-door salesman.
His name is written at the top of this page. Ha!
Anyone know Eddie?
My dad was quite upset with the fact that she let a strange man into the house…but the book still remains. Growing up, this was one of my favorite dishes. I tweaked the recipe a bit for the sake of my diet. By the way, I am down 9.5 pounds!!! Anyway. The original recipe was titled Chicken Chow Mein. The noodles add too many points for me personally, so I added soup to the title. With noodles. Without noodle. Very delicious either way.
Chicken Chow Mein Soup
servings: about 6
Weight Watchers Points Plus: 1 cup = 3 points
Ingredients:
2 cups cooked chicken (cut in cubes and brown in 1 tbsp. olive oil or non-stick spray)
1 cup thinly sliced celery
1/2 medium onion sliced (I slice instead of chop because I remove from soup – if you love onions you choose which way to cut)
1 can bean sprouts
1/4 cup water chestnuts
2 tbsp. soy sauce
2 cups of chicken broth
1/2 cup water (may need to add a bit more)
1/4 cup sliced mushrooms
Directions:
Combine chicken and olive oil in skillet. Brown chicken, remove from skillet.
Combine celery, onions, and water in skillet (same one you used to cooked the chicken). Let simmer for 10 minutes, add chicken broth, sprouts, chestnuts, soy sauce, and simmer for 20 minutes. Then I remove the onions and add chicken. Let it simmer for 1-2 hours, stirring occasionally. You may want to add salt before its finished. Be careful though, the soy sauce adds a lot of salt.
Happy Thursday!
Jen
Happy Monday! Today, I am sharing another recipe for breakfast/brunch/lunch for holiday guests. This recipe is super quick and easy and can be prepared in advance. Shout out to my sister in law, Melissa, for the recipe. Thanks!
Baked Sandwiches
servings: 6 (2 sandwiches per person)
Ingredients:
1 package dinner rolls
3/4 lb. shaved ham (or turkey, or any meat you choose)
3/4 swiss cheese (again, any cheese that makes you smile)
1 stick of butter (use the real deal, not margarine)
1 tbsp. prepared mustard (optional)
1 tbsp. Worcestershire sauce
1 tbsp. dried onion (optional)
Poppy seeds or sesame seeds (optional)
Directions:
Melt butter and stir in mustard, Worcestershire, and onions.
Slice through dinner rolls and place in bottom of baking dish. Stack with ham. Place cheese over ham to cover, then place top of dinner rolls over cheese.
Spoon butter mixture over rolls and sprinkle with poppy seeds (or sesame seeds, or nothing at all). Cover and refrigerate overnight. Or at least 4-6 hours.
Bake uncovered at 350 degrees for 25-30 minutes.
Hope you enjoy!
Jen
The holidays are no longer “around the corner”. They are here people! Soon, our homes will be filled with family and friends. My biggest dilemma…??
The breakfast menu. I have a difficult time deciding what to cook. What time should I get up to cook? Will everyone like what I choose? And so on..
Over the next few weeks, I am going to share a few breakfast recipes that are fast, easy, and loved by all. Well, at least most 
.
I made a new recipe over the weekend. I give all the credit to Anne Thornton. She was on the Nate Berkus Show last week and shared a wonderful recipe for homemade hot pockets.
I made my very own version. Well, Anne’s version .
Cut pastry into 12 rectangles. Fill 6 with ham and cheese.
Brush sides with egg wash to “glue” two rectangles together.
Press all 4 sides together with fork.
Poke a few hole to let steam out.
Brush tops with egg wash too.
Bake @375 for 25-30 minutes or until golden brown.
Allow to cool for a few minutes.
Reminder: Don’t be a piggie. Nothing tastes good when the roof of your mouth is burnt .
Homemade Hot Pockets
Servings: 6
Ingredients:
One package frozen puff pastry (2 sheets per package); make sure to thaw overnight or 45 minutes before preparation.
1 cup cooked ham (I bought the cubed kind for use in omelets)
1 cup mild cheddar cheese , shredded (sharp would be tasty too)
1 egg, beaten for egg wash (to “glue” pockets together and brush on top)
Directions:
Preheat oven to 375 degrees.
Line baking sheet with parchment paper. If you don’t have this paper, then spray pan with non-stick spray.
Roll out each thawed puff pastry.
Cut each sheet into 6 rectangles. You will have 12 total rectangles.
Place ham and cheese on 6 rectangles.
Brush egg wash along sides of rectangle.
Place matching rectangle on top and press together using end of fork.
Poke 2 or 3 holes in the top of each pastry.
Brush with egg wash.
Bake for 25-30 minutes, or until golden brown.
Allow to cool for a few minutes. Piggies get their mouth burnt..believe me I know from experience .
Eat and enjoy.
These hot pockets can be made ahead of time. You can leave them covered on the pan in the refrigerator overnight, pop them in first thing for breakfast. I am sure you can freeze them as well, but I don’t have a tutorial for that.
Other ingredient ideas:
Eggs/sausage
Pepperoni/Cheese/Marinara Sauce
Turkey/Cheese
Stay Positive!
Jen
While growing up, I remember my Aunt Jackie always having a cake sitting on her counter for guests. Out of all the cakes she had, pound cake was my favorite. I have made a few pound cakes over the last couple of years, but none seemed to be THAT pound cake. The one with the crusty top, or bottom, not sure which is which. Ha! So, today, I make the formal announcement that I have found THAT recipe from Southern Living!!! Actually, I tweeted about it last week…
. Anyway, I am happy to share this one with you. Hope you enjoy!
top
(with all the crispy goodness)
bottom
Cream Cheese Pound Cake
Servings: 18-20
Ingredients:
1 1/2 cups butter, softened (3 sticks)
1 8oz. package of cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Directions:
Beat butter and cream cheese at medium speed with stand mixer (or hand mixer) until creamy.
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined.
Combine flour and salt in bowl (I do this in case I lose count); gradually add to butter mixture, beating at low speed just until blended after each addition.
Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Source: Southern Living
Happy Monday!
Jen
Today I am sharing recipe #2 from last week’s sneak peek – homemade caramel. I found the recipe on Pinterest forever ago, and even included it in a post. Major FAIL!
Recipe Photo
source
My version 
. I had to break it with a mallet.
My friend, Eleanor, shared a tip for homemade caramel with me yesterday 
. I will be back to share my next attempt. Fingers crossed for success.
Have a fantastic Hump Day!
Jen
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