Kale Chips Marksville Style

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In the past when I have made Kale Chips, I have always bought the kale that is already cut up in bags but Kale was on sale for 1.49 per bunch so I picked up one and after removing the main stalk (I used culinary scissors) I had more kale for less then what I get in the bags that are already cut up. So I put the pieces without overcrowding onto two cookie sheets lined with baking liners then I drizzle olive oil, garlic powder, parmesan cheese, and salt to taste. 

I put them in the oven and set to 350 degrees for 22 minutes. We moved them around after 10 minutes and they went in for 12 more minutes before we took them out. I would say anywhere between 20-25 minutes depending on your oven. 

I let them cook completely before adding to a serving dish. We eat these all at once, but I am sure you can store them once cool for a few days of snacking. 

Oven 350 degrees

bake time 20-25 minutes

Ingredients

Kale

Olive Oil

Garlic Powder

Salt

Parmesan Cheese

Pepper (optional)

Utensils

Baking Sheet

Baking Mat

Culinary Shears or knives

 

Creamy Chicken and Tomatoes

 

Our family likes to try many recipes and even make some of our own. This one above was made from things we had on hand and that I thought would go well together. I hope you take the time to give it a whirl and let me know how you liked it or if something should be tweaked. 

Ingredients

3 chicken breasts

1 8 oz block of cream cheese

1 28oz can of diced tomatoes drained (we used 4 tomatoes)

1 package of onion soup mix (we used recipe secrets onion)

2 tablespoons of olive oil

Rice

salt and pepper to taste

Preheat oven to 375

Cut the chicken into strips, place into a bowl, then toss with olive oil and tomatoes then pour in a package of onion soup mix and mix together. 

In a sprayed 9x13 pan place your cream cheese in the middle and then add your chicken and tomatoes mixed with olive oil and onion soup all around the cream cheese (make sure to scrap all the goodies out of the bowl). 

Bake at 375 for about 40 minutes. My husband did stir a few times but you can also wait till you take it out to mix everything together. 

We served this over rice. 

There was nothing left which always lets me know it is a keeper. 

52 Weeks of Cookies Marksville Style Week 3 Chocolate Chip Cookies

52 Weeks of Cookies 

Marksville Style

I have been under the weather so my husband took over and made his favorite cookie which is Chocolate Chip cookies with Milk Chocolate Chips. I tell him all of the time he needs to enter a contest. He really just follows the directions but he must just put in extra love because his cookies always come out different then any other cookie I have had from anyone else even from myself when I make the cookies from the batter he has made. It just doesn't make any sense. 

So here is the recipe he follows from the back of the package. The only difference he says he does is that he pats each cookie down with what we call his big sausage fingers. So maybe that is the secret. 

Our changes are in Bold 

1 cup butter softened we used butter Crisco

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs 

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups of milk chocolate chips

preheat oven to 375

1. Beat butter, granulate sugar, brown sugar, and vanilla until creamy. Add eggs continue to beat. 

2. In separate bowl mix together flour, baking soda, and salt.

3. add flour mixture to butter mixture until well blended 

4. stir in chocolate chips 

5. drop by teaspoon onto silicone lined cookie sheets  and bake for 10 minutes for a crunchy cookie 8 minutes for chewy cookie.

Make sure to bookmark 52 Weeks of Cookies Marksville Style where you can go each week to see each new addition. 

MarksvilleandMe may have received one or more of the products mentioned above as part of a promotion. Regardless, MarksvilleandMe only recommends products or services we use personally and believe will be good for our readers. Some of the links in the article may be “affiliate links.” This means if you click on the link and purchase the item, I will receive compensation.  If you would like MarksvilleandMe to review or promote a product or service please contact us at marksvilleandme@gmail.com.

52 Weeks of Cookies Marksville Style Week 2 Soft & Chewy Oatmeal Chocolate Chip Cookies

52 Weeks of Cookies 

Marksville Style

Recipe below is from Just So Tasty 

Notes in Bold are from MarksvilleandMe

                                            Ingredients

• 1 and 1/3 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 to 1 teaspoon cinnamon ,to taste
• 1/4 teaspoon salt
• 3/4 cup unsalted butter ,melted and cooled to room temperature
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon honey
• 1 tablespoon vanilla
• 1 large egg
• 2 and 1/4 cups old-fashioned oats
• 1 and 1/4 cup chocolate chips , your favorite kind
• 1/2 cup chopped walnuts , optional but recommended

 Directions

1. In a large bowl whisk together the flour, cinnamon, baking soda & salt. 
2. In a separate bowl beat together the melted butter and sugars using an electric mixer. Add in the honey, vanilla and egg and continue beating until combined. 
3. Turn the mixer down to low and beat in the flour mixer until almost combined.
4. Add in the oats and beat on medium speed until combined. 
5. Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
6. Form the dough into balls of about 1/4 cup . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours. I found cookies too large for my family so changed them up  and I made them by tablespoon size
7. When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart. 
8. Bake for 12-14 minutes until the tops of the cookies look almost set. I baked for 12 minutes
9. Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
10. Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.

Even with using Just So Tasty's tips and following directions my cookies were chewy but still fell apart easily so I am still looking for the perfect cookie for our family.

Directions in Grey are from Just So Tasty 

Make sure to bookmark 52 Weeks of Cookies Marksville Style where you can go each week to see each new addition. 

MarksvilleandMe may have received one or more of the products mentioned above as part of a promotion. Regardless, MarksvilleandMe only recommends products or services we use personally and believe will be good for our readers. Some of the links in the article may be “affiliate links.” This means if you click on the link and purchase the item, I will receive compensation.  If you would like MarksvilleandMe to review or promote a product or service please contact us at marksvilleandme@gmail.com.

52 Weeks of Cookies Marksville Style Week 1 Milk Chocolate Sea Salt Caramel Chip Cookies

52 Weeks

of Cookies 

Marksville Style

Milk Chocolate Sea Salt Caramel Chip Cookies 

Ingredients 

1 cup of butter flavored Crisco 

3/4 cup of granulated sugar

3/4 cup of packed brown sugar 

1 teaspoon of vanilla extract

2 eggs

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon of salt

2 cups of milk chocolate chips I used one whole package of Hershey's chips

1 10oz package of Hershey's Sea Salt Caramel Baking chips or 1-2/3 cups of another seas salt caramel baking chip if you can find them. 

1. Heat oven to 375 degrees

2. Beat Butter, granulated, sugar, brown sugar, and vanilla in large bowl with mixer until creamy. Add eggs, beat well. In a separate bowl stir together flour, baking soda, and salt. Gradually flour mixture to butter mixture, beating until well blended, then stir in chips.  I scoop out with a a 1/2 tablespoon into balls onto baking sheets

3.Bake for 9 minutes for crunchy cookies and 8 minutes for chewy cookies. My batch made just shy of 6 dozen cookies. 

I hope you enjoyed our first batch of cookies for 2019 and will join us each week as we make a new batch. This cookie took a milk chocolate cookie mix my husband loves and added in Sea Salt Caramel Baking Chips to take it to another level. You can play with the Crisco and change it to butter of course omitting the salt or use unsalted and keep the salt, you can also add nuts if you like. 

We had 7 taste testers for this recipe and we had thumbs up all around and of course empty glasses of milk too. Let me know below if you will try this or have tried it and how it worked for you. Also if you have any cookie recipe suggestions please send me some ideas my email is at the bottom of the page. 

Make sure to bookmark 52 Weeks of Cookies Marksville Style where you can go each week to see each new addition. 

MarksvilleandMe may have received one or more of the products mentioned above as part of a promotion. Regardless, MarksvilleandMe only recommends products or services we use personally and believe will be good for our readers. Some of the links in the article may be “affiliate links.” This means if you click on the link and purchase the item, I will receive compensation.  If you would like MarksvilleandMe to review or promote a product or service please contact us at marksvilleandme@gmail.com.

52 Weeks of Cookies Marksville Style

52 Weeks of Cookies 

Marksville Style

We have decided to do something a little different in 2019. OK a big something since it will take the whole year. We are going to take on making a different cookie each week for a whole year. We will be making or in most cases baking a different cookie each week. We will have the recipe available, pictures during, after, and if they are new or an old favorite to our family, as well as any changes we have made to it to make it our own. You can check back on this very link to see each weeks addition below.

Please feel free to share, pin, etc and comment below with anything you might like us to try as we will be adding recipes along the way to get to that 52 cookie mark. Stay tuned for our first cookie the week of January 1-7.

Week 1 January 1-7 2019  Milk Chocolate Sea Salt Caramel Chip Cookies 

Week 2 January 8-14 2019 Soft & Chewy Oatmeal Chocolate Chip Cookies

Week 3 January 9-21 Chocolate Chip Cookies












MarksvilleandMe may have received one or more of the products mentioned above as part of a promotion. Regardless, MarksvilleandMe only recommends products or services we use personally and believe will be good for our readers. Some of the links in the article may be “affiliate links.” This means if you click on the link and purchase the item, I will receive compensation.  If you would like MarksvilleandMe to review or promote a product or service please contact us at marksvilleandme@gmail.com.

Pizza Dip Marksville Style

I know others have posted pizza dip recipes, and I looked up a bunch till I found out more about how to prepare and then did it up Marksville style. Some use crock pots, microwaves, stove top, or even ovens. I chose oven.

Ingredients:

8 ounces cream cheese, at room temperature
1 cup shredded mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 cup pizza sauce
2 ounces sliced Hormel pepperoni

Directions:

1. Preheat oven to 400 degrees F.

2. Spread the cream cheese over the bottom of a 9-inch pie plate. Top with  ½ cup of the shredded mozzarella and ½ cup of the Parmesan cheese.

3. Spread the pizza sauce on top of the cheeses, and then top with the remaining ½ cup of mozzarella cheese and ½ cup of Parmesan cheese.

4. Top with pepperoni slices.

5. Bake until the cheese is melted and bubbly, about 20 minutes. Serve with toasted baguette slices.

You can always add olives, green peppers, ham, pineapple or anything else you might like on your pizza on top. Use your imagination. All I can say is that my family gobbled this up and have been asking for me to make it again.

Graham Cracker Eclair Pudding Marksville Style

You will need a box of graham crackers
2 packages for vanilla instant pudding (we used french vanilla)
3 1/2 cups of milk
1 12 oz tub of Cool Whip
1 can of milk chocolate frosting

You will need a 9 by 13 pan, bowl, whisk, and spatula.

Mix 2 packages of vanilla instant pudding with 3 1/2 cups of milk  in bowl with whisk then fold in cool whip with spatula.

While this is setting put a layer of graham crackers in the glass pan. Add half of the pudding mixture, another layer of graham crackers, then the rest of the pudding mixture, then the last layer of graham crackers.

Stick your chocolate frosting in the microwave and in small increments cook until it is pourable. I stir mine before pouring over graham cracker top. After you have spread the chocolate evenly, cover, and refrigerate for at least 4 hours. Cut and serve, can be sprinkled with powdered sugar if you like.

Mac & Cheese in the Crock Pot Marksville Style

I have been looking for a great Crock Pot Mac & Cheese for quite some time, and I think I came up with our own from looking at many recipes and finding out most left my macaroni like mush but this one I took a little from here, a little from there and finally settled on the below recipe.

Mac & Cheese in the Crock Pot Marksville Style

1 lb of  elbow macaroni uncooked

8 oz of shredded cheddar cheese

1 8oz block of cream cheese cut into cubes

4 cups of milk 

First spray your crock pot with non stick spray 

Add in uncooked macaroni, milk, chunks of cream cheese, then shredded cheddar cheese, give a quick stir if you like but we didn't stir ours until ready to serve and it came out well. 

I did this on low for 4 hours in my 5 quart  crock pot. We didn't add any salt and pepper but if you like you can.

Our family likes the little crispy edges which this does for us. I will update with a picture the next time I make it. It was gobbled up that fast which means it is a keeper.

Dinner in Marksville x 3

Have been quite busy so I didn't get around to putting up my posts so here they are. Thursday I went shopping after my husband got out of college. I am a big coupon shopper and I new this was going to be a big order 3 carts actually for $150.00 to be exact and to think this store has triple coupons next week, so excited.

One of the deals we were able to get were Freshetta Pizza's for $3.24 each dinner done for Thursday night, we then stopped to feed the girls, they were home with the stomach flu that is going around these parts. Then after we went to Walmart to pick up a few other things we needed. Stopped by to drop of my Grand daughter Lainy's Birthday Presents, then I had enough time to drop my husband and Deanna off before heading off to Girl Scouts with Dorothy.

When we were done with Girl Scouts, we stopped to get chicken, and apple juice that was on sale at our IGA store. Next was over to do my merchandising jobs, with a quick stop to the Dollar store to finish off the Valentines Presents I have been working on for my girls. Then we made a quick stop to Kmart and took advantage of their 90% off sale, and I found a pair of King Size Sheets for 24.99. Grabbed those because King Size is so expensive.

Then we filled up on gas and headed home, where we had pizza and wings for dinner. I usually do a Salad but forgot to pick up a green to make one with.

Friday was pretty quite, Dorothy ended up staying home again because during the night she started vomiting again. This stomach bug was really holding on. Stayed home and just relaxed with the family after a long week of 3 of my girls being sick as well as one of my grand daughters.

We had Candied Chicken over white rice with green beans and carrots. The only thing I would change with this recipe would be to use less water and maybe even make the chicken pieces smaller. It tasted a lot like the Sweet Chicken my husband likes to get at the Chinese Buffet.

Today came with some snow. Basketball Game was canceled so we just picked up my News Papers, gotta get those coupons. I buy 10 papers a week. Other then that we have pretty much all done our own thing. We are getting ready to have dinner now which is Very Greek Grilled Chicken, couscous with pine nuts, and spinach with garlic and nutmeg. 

I didn't change the recipes so I am just listing the links in the names of the recipes. I will say however that the Green Seasoning for the Very Greek Grilled Chicken I was able to find the recipe for online under Greek Seasoning.

Going to finish the night off with some Rice Pudding. What did you have for dinner? 

Dinner in Marksville

Hello everyone, had a rough night last night with Dorothy being ill, I stayed up all night with her, and then today I had my two grand daughters on top of having both Dorothy and Deanna home. Deanna is now sick and sleeping on the couch across from me.

I have been trying dinners out that can be frozen ahead of time but don't want to go and freeze four of something and find out no one likes it. Last nights dish was a success you can read about it here. Tonight we had Swiss Cheese Chicken but as you know I often change up the recipe to accommodate our family so the original is in black and ours is in red if it is changed.

INGREDIENTS:
4 Chicken Breasts (or enough to fill pan) we used 3 large breasts our store which is IGA has the best chicken that I have had since we raised our own chickens when I was growing up. 
6 Slices Swiss Cheese I used 8 slices of American Cheese it is all we had.
1 can Cream of Chicken Soup
¼ cup milk 1/2 cup of milk
Stove Top Turkey Stuffing (about ½ box) Whole Box for us
¼ c butter
DIRECTIONS:
Cover bottom of pan with chicken.
Lay Swiss Cheese over chicken. we used american
Mix 1 can cream of chicken soup and ¼ cup milk. we used 1/2 cup of milk
Pour mixture over chicken.
Top with ½ bag (or more) of Stove Top Turkey Stuffing. we used a whole box 
Drizzle ¼ cup butter on top.
Bake at 350 for 45-60 minutes.
Serve over rice.  We served ours along side long grain rice and mixed vegetable blend of broccoli, cauliflower and corn.

What our family thought about this dish. Another winner for the freezer meals. We talked about ways to change it up. My husband says when we freeze ours we are going to change up the mixture each time. One we are going to try is adding Ham before Swiss Cheese, Mushroom soup, then the rest of the ingredients to make a kind of Chicken Cordon Blue dish. You can do so many things with this recipe. Sorry I didn't snap a photo but if you follow the link above you will see how great it looks when it comes out of the oven. Super easy and yummy for your tummy.

Dinner in Marksville

At one of my other favorite Social/Blog sites I used to do posts about what we ate each night, well when I got a chance to anyways. It was a great site where you could earn for your posts, but sadly went belly around the time I decided to blog seriously. Coincidence? Maybe, but I was taught when one door closes another door opens.

I have been thinking about what I want to add to my blog and what I want to take away, and thought about what my readers liked about my other social network/ blog posts and wanted to bring those kind of posts to my blog.

Both of these recipes come from other sites, once which I kept as written, and another which I changed up Marksville Style.

Tonight's dinner will be Campbell's Chili Corn Chip Bake and Creamed Corn Cornmeal Muffins.

Creamed Corn Cornmeal Muffins

Ingredients

• 2, 8.5 oz. packages of Jiffy cornbread mix
• 14.75 oz. can of creamed corn
• 1/2 c. milk
• 1/4 c. sour cream
• 2 eggs, beaten

Instructions

1. Combine all ingredients in large bowl.
2. Stir till just combined; batter should be slightly lumpy.
3. Line muffin pan with liners (or lightly grease cups if not using liners).
4. Pour batter in cups till two-thirds full.
5. Bake in 350° oven for 25-35 minutes, or until toothpick inserted comes out clean.

Campbell's Chili Corn Chip Bake/ Marksville Style Recipe

What You'll Need

2 1/2 cups corn chips about 4 cups of corn chips

1 medium onion, chopped (about 1/2 cup)  1 super large onion 

1 cup shredded Cheddar cheese or Mexican blend cheese  2 cups of liquid cheddar cheese

1 can (14.5 ounces) Pace® Spicy Chili 3 cans of hormel chili (any kind you like)

1 large 28oz can of diced tomatoes 

1/2 cup sour cream  

Original recipe said it serves 4 people but our family of 5 ate the whole updated Marksville Style batch so if you have big eaters you are going to want to double or use my recipe. 

How to Make It

• 1
  Set the oven to 350°F.
• 2
  Layer half the corn chips, the onion and half the cheese in a 9-inch pie plate  13 by 9 inch glass baking pan.  Spoon the chili over the cheese. I mixed my 3 cans of chili and large can of tomatoes together then put over cheese. Layer with the remaining corn chips and cheese.
• 3     Bake for 20 minutes or until the mixture is hot and bubbling Bake for 1 hour.  Serve               with the sour cream, if desired.

What I like best about both recipes is that if you keep them original they both cook for the same amount of time, but with the Marksville Style recipe you want to add the muffins in half way through the baking time of the Chili. 

Our family really enjoyed it as in all 5 of us ate every bit of it. The Creamed Corn Cornmeal muffins were good but I generally make homemade cornmeal muffins instead of using Jiffy mix so will try and implement this into my homemade recipe the next time and see how it works out for us. 

I hope you enjoy these recipes and will come back to see what we have for dinner now and then.