Category Archives: Recipes

BBQ Baby Back Ribs, BBQ Sauce and What Do Aliens Eat? Story

What Do Aliens Eat?
–Story & Recipe–
I did lots of research on aliens to write Starseed, a novel about a sixteen-year-old girl raised on Earth who is half-human and half-extraterrestrial.  At school, Kaila falls in love with Jordyn, also a hybrid, but raised far from Earth.
When Jordyn and  the “hive,” a group of teen aliens, discover that Kaila was bred and mistakenly raised on Earth, they’re intrigued. They can learn about humans and Earth, all the while teaching Kaila about her alien heritage and powers.
In high school, Kaila witnesses and is a victim of bullying by the human students. But the aliens aren’t all beams of light either. As Kaila falls for Jordyn and becomes more enraged at human cruelty in school, she’s forced to make a choice—be with her star family or be with Earthlings.
Kaila invites her alien friends to her house for her 17th birthday party. Kaila lives in the country in Louisiana. The party includes a barbecue, cake, and riding horses. The aliens have never eaten barbecue or ridden horses. Though they don’t know it, this day proves a defining experience in being human.
Here is the scene where two members of the alien “hive” eat barbecue for the first time. The family doesn’t know they’re alien, just that they’re “strange.”
And because it’s springtime, following is a  recipe for barbecue ribs for us Earthlings.
As Kaila’s mother cut the cake and handed out slices, Mike called to the hive, “Come on y’all. Eat some barbecue.” He pointed to the platters on the table. Antonia slid next to Pia and Toby sat next to Melissa.
“I’ll try it,” Antonia said. She picked up a rib, bit and tasted. She sat straighter.  “This is amazing.”
“It’s delicious,” Toby cried. “More!” He munched on the ribs, barbecue sauce on his small mouth. “I like it!”
“Take it easy,” Uncle John laughed. “Plenty enough to go around.”
“Did they starve them in New Mexico?” Aunt Jackie wondered. “These poor kids. Here, have some cake.” She slid some cake slices before Toby and Antonia.
Barbecue Baby Back Ribs
Start your ribs in the oven, then finish on the grill. That’s the secret to making them fall-off-the-bone-lickin’ good.
Sprinkle the ribs with seasoning. Here in Louisiana, we like a little spice, so I sprinkle a steak seasoning plus a Cajun seasoning called “Slap Ya Mama” on both sides. Put the ribs on a foil-lined baking pan and then wrap the ribs in several layers of foil so no steam escapes.
Bake at 250 degrees F for about 3 hours (single rack of ribs) or 3 ½ to 4 hours for two racks (rotate the pans about half way through).
When they’re falling off the bone, slather both sides of the ribs with
Barbecue Sauce: (this is homemade but of course you can use any brand).
1 cup vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
2 cloves garlic, minced
2 tbsp.brown sugar
½ cup ketchup
1 tsp. dry mustard
1/8 tsp. pepper
dash liquid smoke
(can double this recipe depending on amount of ribs)
Ensure grill is hot! Sear ribs on grill. Serve with potato salad, baked beans, cole slaw, and corn on the cob. Sure to make any alien sit straight up.
So what do aliens eat? Well, barbecue in one scene. But normally? Sorry, you’ll have to read Starseed to find out. I can tell you it ain’t pretty, Kaila makes some difficult choices, and that the baby backs are ten times as tasty.
–Liz Gruder
Starseed (available in print and eBook)
by Liz Gruder
Publisher: WiDo Publishing
ISBN: 978-1937178291
Starseed concerns a sixteen-year-old girl who falls in love with a starseed boy who reveals that she, too, is half extraterrestrial, and is forced to choose her allegiance between Earth or her star family.
Liz Gruder website:
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Author: Liz Gruder
ISBN: 978-1937178291
Publisher: WiDo Publishing
Published: February 2013


Starseed concerns a sixteen-year-old girl who falls in love with a starseed boy who reveals that she, too, is half extraterrestrial, and is forced to choose her allegiance between Earth and her star family.

Kaila Guidry has always known she is different. When she meets Jordyn Stryker at school, she finds out just how different.

Jordyn was born and raised far from Earth, a starseed, one of six new students sent to Louisiana’s Bush High to learn human ways. But Jordyn didn’t count on meeting someone like Kaila.

When Kaila is pushed to her limit by high school bullying and cruelty, Jordyn awakens her to a new reality—and to love. But to prove herself, Kaila must look the other way as the real purposes of the starseeds unfold.

As the horrific plan behind the starseed visit to Earth moves inexorably forward, Kaila and Jordan, caught in an impossible love, must determine where their true loyalties lie.

“After reading Starseed, my faith in YA sci-fi has been restored! … I didn’t want to put it down … it had enough mystery and suspense to keep me going, page after page. Superb job 4.5 out of 5!”
— The Forbidden Library Book Reviews

“I would recommend this book to all sci-fi lovers and, to those who aren’t into it, take a chance. Who knows? You may love this book just as much as I did! Liz Gruder is definitely an author you should keep a look out for as she has great talent in writing and a huge imagination. Starseed was a wonderful read and very different from other books I’ve read. It was a very nice change from what I usually read and kept me enticed all the way.”
–Starlight Book Reviews

“Interesting read. A lot like Roswell, but different. Gruder does a great job building the dark mystery of what the aliens are really up to on earth.”
–Charity Bradford, sci-fi author, “The Magic Wakes”

“The story caught me off guard and won me over after the first chapter. The main conflict is a personal one for Kalia. Will she embrace her alien side or continue life as a human?”
–Pixie Dust Book Reviews

Starseed is a fun sci-fi read with romance. It brings light to the cliques of high school, and challenges the main character, Kaila, to be herself, instead of how others expect her to be.
–Kerri Cuevas, YA Author “Deadly Kisses”

“Liz Gruder’s characters come alive through youthful, spunky narrative, and her headstrong heroine, Kaila Guidry, elicits a reader’s encouragement from the first page. Fans of P.C. Cast will find themselves similarly transported into Gruder’s exploration of the dark sides of faith, love, higher dimensions, and, of course, high school.”
— Jadie Jones, YA author “Moonlit”


Author Liz Gruder

As a youth, Liz Gruder saw a series of UFOs with her best friend while riding bikes. Ever since, she’s held a fascination for the stars. An avid reader, she used to hide under her covers and read with a flashlight. She has degrees in English and Psychology from Tulane University, a nursing license and a yoga certification. After going through Hurricane Katrina in New Orleans, Liz realized how short life is and is now slowly fulfilling her bucket list: she’s been to the Egyptian pyramids (totally awesome and thought provoking) and is now teaching yoga and writing speculative fiction. Starseed is her debut novel.



Originally posted 2013-03-22 04:59:00.



BISCOFF NUTELLA CHEESECAKE – I invented this recipe in 2012, and it’s dangerous!
By Author Jennings Wright

Preheat oven to 350 degrees.


  • 1 package Biscoff cookies, processed in a food processor to crumbs
    1 stick of butter, melted
    3 blocks lite cream cheese, at room temperature
    1 c sugar
    1 tsp vanilla
    1/4 c flour
    2 lg egg yolks
    1 whole lg egg
    1/2 c 1% milk
    13 oz Nutella

Mix the Biscoff and butter, and press into the bottom of a springform pan. You can
use the bottom of a glass to press it, and it can go up the sides some if needed. Bake
for 10 minutes.

In a mixer bowl (preferably one with a flat paddle) blend the cream cheese, sugar,
vanilla and flour until just combined. Add the egg and blend until just combined. Add
the milk and Nutella and beat on medium until completely combined. This can take a
good long while!

Pour into the springform pan. Reduce the heat to 300 degrees, put the cheesecake
on a jellyroll pan, and bake 1 1/2 hours or until the center doesn’t jiggle when you
shake the pan. Cool completely on a wire rack.

Absolute deliciousness!

From Jennings:

I love to bake, and I even built a baking station into our kitchen, but I don’t get to
bake too much these days. That’s because my family is on a “six months to sexy-
pants” diet in advance of my daughter’s wedding in June. My daughter’s fiancé calls
this diet “six months to six pack” and my husband and son think this is a better
name that “sexy-pants.” Go figure.

Anyway, as a homeschool mom and a business owner who has mostly worked
from home, cooking for my family has been one of my great pleasures. Living with
a teenage son requires a lot more cooking than his sister did, but it’s always great
when people appreciate your food (especially in quantity!).

I’ve actually scheduled my writing day so that I am done at 5:30 and can cook every
night. Okay, we call for Chinese or get sushi takeout sometimes… But mostly I cook.
After all, my last child is about to graduate from high school, and my daughter is
graduating from university and getting married. Pretty soon I’ll just be cooking for
two. I need to make the most of this time.

It’s a strange feeling knowing that they’re all grown up. When I wrote IXEOS, using
main characters about my own kids ages, I explored that transition from teens on
summer break with no other plans than to skate through the summer to teens who
are in a life and death struggle to free their enslaved fellow humans on another
planet. I see that same striving to grow up and have purpose, to do things that
matter, in my own kids, and I firmly believe that they’re not too young to do that.

Still, on those graduation days, and especially on that wedding day, I suspect I’ll
be in a little bit of a memory-clouded daze. How did that tiny girl with all that
curly hair end up a beautiful bride in the blink of an eye? How did that towheaded,
mischievous boy with giant feet become a towering man with a deep voice and an
incredible gift for languages in what seemed like a flash?

My homeschool is closing soon… We’ll celebrate, probably with this cheesecake,
which is a family favorite. But after thirteen years as a homeschooling mama, it’s
going to be very bittersweet. Of course, I’ll be in a cheesecake induced coma, so I
guess I won’t notice it too much!

Website ~ AmazonFacebook ~ Twitter ~ Blog ~

Other Author Recipes:

Rice Pudding from Author Vickie Hall

Chocolate Torte from Author Julie Coulter Bellon

 Maryland Party Cheesecake from Author Helen Smith

Raspberry Almond Delight from Author Charlotte Young

Quinoa Squash Soup from Author Patricia Fry

Originally posted 2013-03-21 05:00:00.

CrockPot Chicken Enchiladas

Corn tortillas, 16
Green Taco Sauce, 2 bottles
Black Olives, i can
Onion, 1/2 cup chopped
Cheese, 2 cups
Chicken, large can
Shredded lettuce
Tomato, chopped
Feeds 8-10
In the crockpot, layer the bottom with about 8 corn tortillas. Pour a bottle of green taco sauce on the tortillas. Add 1/2 large can of white chicken, broken apart in smaller pieces. Add 1/2 can of black olives. Add 1/4 cup chopped onion. Sprinkle with a cup of cheese. Next, add another layer of tortillas, a bottle of green taco sauce, 1/2 can of chicken, 1/2 can of black olives, 1/4 cup chopped onion. Finish by sprinkling a cup of cheese on top.
Cook on low 4 hours or on high for 2 hours, until the cheese is melted.
Serve with tortilla chips and spread shredded lettuce and tomatoes on top, if desired.
Family Dinners and Family Unity
My family loves this recipe. I try to find family-friendly recipes my kids enjoy because I believe that family dinners are very important. Vitally important, in fact, to create family unity.
A society is only as strong as its families. Today, in our fast-paced, technologically-saturated lives, we seem to spend more time in front of a computer screen, Smartphone, or TV instead of building relationships with our families.
Our lives are filled with activities and many of us find ourselves rushing from one activity or event to the next with barely a thought for dinner. We may pick up fast food on the way to a game or between kids’ ballet classes. We may come home, exhausted from running so fast, and let everyone find his or her own food for dinner, thus missing an opportunity to spend time with the most important people in our lives.
When asked what helped him best prepare to leave home and begin his adult life, my oldest son answered that having family dinners together had had a great influence on him and his choices. I had never realized how important that time can be to develop and maintain family relationships and establish family unity.
We make family dinner a priority and generally have dinner together almost every night. As we sit together and eat our meal, we discuss what happened at school, what the kids learned that day, how an activity went, even current events. We have also used that time to try to teach our kids things like manners. Of course, discussions about why we shouldn’t produce body noises at the table are usually met with plenty of burps and toots, but family dinnertime at least gives us the illusion of a teaching opportunity. 🙂
The most important relationships we’ll establish in our lives will be within our families. Dinner is a perfect time to ask questions, tell funny stories, and relate the day’s happenings. I have learned with my family of ten children, that kids want time with parents and siblings. Lots of time.
We often hear, a family who prays together, stays together, but I’d like to suggest that in addition to that, a family that eats together, and more often meets together to build relationships, stays together. Family unity doesn’t happen on its own, it takes time and effort, but the time we invest in our families today, will pay off in dividends for years to come. When we invest time in our families, we create strong bonds that last. Family dinners are one of the best ways to invest in our families and create those long-lasting bonds.
Rebecca Talley
Fiction Inspired by Life

Originally posted 2013-03-07 06:00:00.

Beef Noodle Tallerine – An Okie #Recipe!

Beef Noodle Tallerine is a delicious casserole! I’ve gotten rave reviews and you will too!  Try it out tonight!

Beef Noodle Tallerine - An Okie #Recipe! Try it tonight!Beef Noodle Tallerine

I have to admit, when I saw this recipe I had no idea what tallerine was.  Had to do some homework and managed to learn that it is basically a casserole with beef and noodles.  There are tons of variations.   Seems to be a basic ‘poor persons’ casserole.

The Beef Noodle Tallerine was made for our guys at the Masonic Lodge.  I didn’t put much cayenne in it because I was afraid it would be too much heat, probably about an 1/8 of a teaspoon.  So, the only complaint I got was that it needed more heat. The guys mixed in Louisiana Hot Sauce and said, with that addition, it was perfect.

Feel free to change it up, this is certainly Okie’d up!  Add your local favorites to it and take it for a new spin!  Just be sure and come back here and let me know about your variation so we can all try it too!


  • 1 lb ground beef
  • 2 Tbsp olive oil
  • 1 green pepper, diced
  • 2 c corn kernels (or 1 can, drained)
  • salt & pepper to taste
  • 1 sm onion, minced
  • 1 – 8 oz bag shredded cheese
  • cayenne pepper to taste
  • 1 tbsp minced garlic
  • 2 c cooked noodles
  • 2 cans diced tomatoes
  • Sliced Pimento Olives


  1. Brown the ground beef with the onions, season with salt, pepper and cayenne pepper.
  2. Add all ingredients, except olives, and mix in 13 x 9 casserole dish. Garnish the top with olives.
  3. Bake at 350 for 35 minutes.

* If you don’t have or want to use cayenne pepper, you can use Louisiana Hot Sauce to add some hit so that you don’t have to add it to the entire dish.

Be sure and check out our other recipes!

Becker Decker Chicken Veggie Sandwich & Fresh Spinach Dressing

The Becker Decker Chicken Veggie Sandwich & Fresh Spinach Dressing
The Becker Decker Chicken Veggie Sandwich & Fresh Spinach Dressing

This yummy chicken sandwich recipe was provided by Fast Fixin’ Chicken!  It’s super yummy and we hope you’ll love it!  We’d love to hear your thoughts when you try it out!  Always looking to make things a little better!

Becker Decker Chicken Veggie Sandwich


Whole Wheat Hoagie Roll (or whole wheat hotdog bun)- toasted
Fresh Spinach Dressing
Fast Fixin’ chicken nuggets
Variety of raw vegetables-
red/yellow/orange/green peppers- sliced
black olives- sliced
purple onion- sliced
tomato- sliced
lettuce or raw spinach – leaf or shredded
avocado- sliced
banana peppers (sweet or hot, as preferred)- sliced
cucumber- sliced
carrots- shredded
(Optional) Cheese – shredded or sliced (cheddar, mozzarella, colby, swiss, muenster, provolone- any
choice preferred)


1. Preheat oven to 400 degrees.
2. Place frozen chicken nuggets flat on baking sheet, approximately 3-4 nuggets per sandwich.
3. While oven is pre-heating, prepare spinach dressing (see recipe below).
4. Bake chicken nuggets 12-15 minutes, to bake nuggets evenly on both sides, turn nuggets over
halfway through baking time, return tray to oven and complete baking.
5. While chicken nuggets are baking, wash, slice and prepare variety selected vegetable toppings
for sandwich.
6. During last minute of baking, slice open hoagie roll and place on baking sheet to toast/warm.
7. Remove chicken nuggets and roll from oven. Spread 1-2 Tbsp of spinach dressing on warm
hoagie roll. Layer with chicken nuggets. If adding cheese, sprinkle over chicken nuggets to
melt the cheese. Layer remaining vegetable ingredients as desired, creating a garden chicken
sandwich with many colors, flavors, and textures.
8. For complete menu- serve sandwich along with ½ cup coleslaw (see recipe below), ½ cup
canned fruit or piece of fresh fruit, 1 cup skim or low fat milk. Nutritious and Delicious.
9. Enjoy!

Fresh Spinach Dressing


1 cup whipped cream cheese
½ -1 cup greek style, plain yogurt
2 cups fresh spinach
½ cup fresh basil
¼ cup fresh chives (or green onions)


Combine and mix all of the ingredients together in blender until creamy and smooth, well blended dressing.
Easily modify consistency by the amount of yogurt added. When  more yogurt is added it makes the dressing thinner, less yogurt makes dressing thicker and easier to spread. Both ways are good for dipping, dressing, or spreading as preferred use.

Keep covered and refrigerated after use. It can be made prior to preparing sandwich to have readily available, which will save a few more minutes of meal preparation time, if needed. It can also be easily made while oven is preheating and chicken nuggets baking in oven.

Be sure and check out our other Recipes as well!

Originally posted 2013-02-16 11:22:00.

Maryland Party Cheesecake Recipe

Kaycee, thank you for inviting me to Crafty Zoo to post a favorite recipe. Readers of my mystery story, Three Sisters, will know that the main character, Emily Castles, is not a very good cook. Fortunately this is not one of her recipes and it works very well. It’s an easy baked cheesecake recipe taken from a book called Cheesecakes by Maggie Black. I often make it for family parties and it’s very popular.
I’m English and we would call the base for this cheesecake a biscuit base. I buy the hard-baked, shop-bought plain kind like Rich Tea or Plain Digestive and smash them up in a plastic bag with a rolling pin, or put them in the food processor until they’re crumbs. I think that American readers would usually use Graham Crackers, though if you can get hold of Rich Tea or Plain Digestive biscuits, do give them a go. An American friend suggested trying Oreo cookies, which sounds amazing, though I haven’t tried it.
We don’t use cup measurements for baking, we use ounces (oz) and fluid ounces (fl oz) so I have left those measurements in but converted them to cups.

Maryland Party Cheesecake

(serves 10-12)

1/3 cup (3 ½ oz) butter (a stick of butter)
1/3 cup (2 oz) light soft brown sugar
1 ½ cups (8 oz) Graham cracker crumbs from 24 crackers
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 eggs, separated
1 cup (8 fl oz) soured cream
1 teaspoon vanilla essence
1 cup (8 oz) castor sugar
1/3 cup (2 oz) plain flour
1/4 teaspoon salt


1lb full-fat soft cheese e.g. Philadelphia cream cheese.
Line the base of a 9 inch loose-based cake tin. Melt the butter and let it cool slightly. Sieve the soft brown sugar into a bowl then add the crumbs, cinnamon and nutmeg, mix, then work the butter into it. Press the crumb mixture all over the base and about an inch up the sides of the cake tin. Chill the base while making the filling.
Beat the egg yolks until thick, and then beat in the soured cream and the vanilla essence. Mix 2/3 cup (6 oz) of the caster sugar with the flour and salt, and beat in the soft cheese a little at a time. Whisk the egg whites in a separate bowl until fairly stiff, adding the remaining 1/3 cup (2 oz) caster sugar while doing so. Fold the beaten egg whites into the cheese mixture. Turn gently into the chilled base in the cake tin and bake at 325F, Gas Mark 3, for one hour. Cool in the turned-off oven with the door ajar. Remove from the tin and chill for at least one hour before serving.

I hope you enjoy it if you decide to follow the recipe.
Helen Smith is a novelist and playwright who lives in London. She’s the author of bestselling cult novel Alison Wonderland and other books and plays.
Learn more about Helen via her facebook page here and check out her awesome books here.

Originally posted 2013-02-09 06:00:00.

Romantic Roses Cake Pops Recipe

Cake pops can be a work of art and these beautiful Romantic Roses are no different!  Check out this awesome recipe and get started!

DIY Romantic Roses Cake Pops Recipe

Aren’t these beautiful!  The sky is the limit with what you could do with them and I just love them!  Flowers my husband would appreciate!  LOL.  These and other adorable recipes can be found in the book 175 Best Babycakes Recipes by Kathy Moore and Roxanne Wyss.  You can check out my review here and get your copy here.

If you don’t have a babycakes maker, don’t fret.  You can still make these adorable little things!  Just bake the cake, mix in one container of icing, roll into balls, freeze, then decorate!  😀

Romantic Roses Cake Pops

Makes 1 centerpiece

Create this show-stopping tiered arrangement of cake pop roses for a sophisticated garden fête, a tea party for a special grandmother or anytime you want to set the stage for a stylish occasion.


            Pink and white candy melts
           20 to 24  Princess Cake Pops
            White sugar pearls


12        cake pop sticks
1          pastry bag or squeeze bottle, fitted with a fine tip
            Strong craft glue, suitable for glass
2          glass candlesticks (about 4 inches/10 cm tall)
1          china dinner plate
1          china soup bowl or salad plate
1          china sugar bowl or cup
            Light green tulle
            Styrofoam block (at least 3 inches/7.5 cm cubed)
12 feet green ribbon (1⁄8 to 1⁄4 inch/3 to 360 cm 5 mm wide)
            Pearl strings
1.   Melt 1⁄4 cup pink candy melts (see page 18) and use to attach sticks to 6 cake pops (see page 27). Freeze cake pops for at least 15 minutes to set. Reserve the remaining candy melts. Repeat with white candy melts, attaching sticks to 6 cake pops (8 to 12 cake pops will not have sticks).
2.  Add 1 cup pink candy melts to those left in the cup and melt until smooth. Coat the cake pops secured with pink candy melts. Set in a cake pop stand to dry. Using the fork tool, dip half of the cake pops without sticks and place them on a wire rack set over a sheet of foil or waxed paper to dry.
3.  Add 1 cup white candy melts to those left in the cup and melt until smooth. Coat the cake pops secured with white candy melts and immediately sprinkle with sugar pearls. Set in the stand to dry. Using the fork took, dip the remaining cake pops without sticks and place them on the rack to dry.
4.  Reheat pink candy melts, adding more as needed. Use the pastry bag to pipe a swirl in a tight circle on top of each pink cake pop (with and without sticks) to resemble a rose bud. Set cake pops with sticks in the stand to dry. Set cake pops without sticks on the rack to dry.
5.  Use craft glue to glue one candlestick to the bottom of the dinner plate to form a large pedestal. Glue the other candlestick to the bottom of the soup bowl to form a smaller pedestal. Let both dry.
6.   Place the small pedestal on top of the large pedestal. Place the sugar bowl on top of the small pedestal. If necessary for stability, glue everything together. Decoratively arrange tulle over the bottom two pedestal layers.
7.   Measure the dimensions of the sugar bowl and trim the Styrofoam to fit snugly and be about 1 inch shorter than the bowl. Place Styrofoam in the bowl.
8.   Cut ribbon into twelve 7-inch lengths (there will be ribbon left over). Tie a bow around each cake pop stick. Slide bows up to just below cake pops. Push the cake pop sticks into the Styrofoam, arranging the roses at different heights. Fill in around cake pops with small pieces of tulle, hiding the Styrofoam.
9.   Arrange the cake pops without sticks in the tulle on the middle and bottom layers. Cut the remaining ribbon into 8-inch lengths and tie small bows with long tails. Arrange the bows next to the cake pops so that the ribbon flows off the plates. Drape pearl strings around the cake pops on the bottom two layers.

Continue reading Romantic Roses Cake Pops Recipe

Originally posted 2013-02-02 06:00:00.

Creamy Chicken Broccoli Casserole Recipe

Fast Fixin’ Chicken Nuggets (Get coupon here)
1 (10 oz) package of frozen, chopped broccoli
1/3 package of extra wide egg noodles (can use yolk-free or any other type pasta)
Vegetable cooking spray
½ (10 ¾ oz) can cream of chicken soup, undiluted
¼- ½ (10 ¾ oz) can cream of broccoli soup, undiluted (can substitute cream of potato soup)
½ cup skim milk
1 ½ tsp lemon juice
2 Tbsp grated Parmesan cheese

1. Preheat oven to 400 degrees.
2. Place frozen chicken nuggets flat on baking sheet, 6- 8 nuggets per casserole. Bake chicken
nuggets 12-15 minutes, to bake nuggets evenly on both sides, turn nuggets over halfway
through baking time, return tray to oven and complete baking.
3. While oven is preheating and chicken nuggets are baking:
• Cook noodles per package instructions, drain and set aside.
• Cook broccoli according to package instructions without adding salt or fat, drain well,
set aside.
• Combine soups, milk, and lemon juice in small bowl, stirring well to blend.
4. Coat 2- quart baking dish with cooking spray. Arrange the cooked broccoli on the prepared
baking dish.
5. When chicken nuggets are done baking, lower oven temperature to 350 degrees.
6. Chop- quarter chicken nuggets into smaller pieces (small crouton size pieces). Mix with the
cooked, drained noodles. Arrange layer of nuggets-noodles over broccoli.
7. Pour soup mixture evenly over casserole. Sprinkle cheese on top.
8. Bake casserole at 350 degrees for 20-25 minutes or until thoroughly heated.
9. For complete meal- serve casserole along with fresh or canned fruit or sliced fresh tomatoes
or red peppers. (Note: if want “spicier” version of casserole, can sprinkle few drops of hot
Tabasco sauce on top when serving)
10. Enjoy!

Originally posted 2013-01-29 06:00:00.

Ramen Pizza

Let me start by saying that this may not be for everyone.  It looks yummy, but just tasted okay.  I think it would be way better if more ingredients were added than what I put.  My Monkey complained, so I only put meat, onion, and cheese.  Next time I’ll put more pizza ingredients for more flavor.  This could also be done with spaghetti.  Also, you are so gonna want bread with it!
2 pkg ramen noodles
1 lb ground meat (I used turkey)
1/2 onion
Pizza Sauce
Shredded Cheese
*Various Toppings to Add*
Sauteed Mushrooms
bell pepper
banana peppers
  1. Cook the ramen until almost done.
  2. Brown ground meat and onions (also bell pepper if you like). Drain grease
  3. Drain Ramen.
  4. Add Ramen to ground meat along with other toppings of choice and pizza sauce.
  5. Heat until cooked through.
  6. Add cheese on top.
  7. Enjoy.


Originally posted 2013-01-25 06:00:00.

Yummy Italian Soup

Yummy Italian SoupHey Everyone!  With this lovely *speaking with sarcasm* cold weather, there is nothing like a good soup to warm you up!  I love the good old traditional stew, but Chief Zoo Keeper gets tired of it so I thought I’d do something new.  Try it out, you’ll love it!!!

1 pkg kielbasa sausage links
5 c beef broth
1 c water
2 c cooked carrots
1 white onion, chopped
2 tbsp minced garlic
3 cans diced tomatoes
2 c macaroni
1/2 tsp dried oregano
2 c squash/zucchini
3 tbsp parsley
*feel free to add peas if you’d like, I think they’d go great!

Saute onion until it is almost done then add in sausage and continue to saute.  When sausage looks like it’s almost done, add in minced garlic.  This whole process just takes about 5 minutes total.

Pour in broth and turn burner, add water and tomatoes.

Add oregano and parsley.

Let come to a boil then add carrots.

After about 5 minutes, add in squash/zuchini and macaroni.

When macaroni is cooked through, you are ready to eat and enjoy!

Originally posted 2013-01-19 06:00:00.