Ouch! I Did It Again

I am absolutely awful about cutting myself in the kitchen. I try to be careful and am almost fanatical about kitchen safety, but it still seems to happen. I suppose me and knives don't mix. We use a lot of Band Aids around here!

I recently asked to review a product called ABC Gauze. This product will be in my first aid kit in the kitchen, as well as in the medicine cabinet for years to come. This awesome bandage stops bleeding as soon as you apply it to the wound, it converts into a completely safe "blood stopping" gel when it comes into contact with blood. I was truly amazed at how well it worked. It would be great to have on hand in the kitchen, the tool box, tackle box, fishing trips, anywhere a first aid kit is stored. I firmly believe no kitchen should be without this amazing product. Click on over to the ABC Gauze website and check it out for yourself. I can't wait to hear what you think.

Quick & Easy Breakfast Smoothie Recipe

The kids and I love smoothies. This recipe is one of our favorite concoctions. It's cool, refreshing, and the perfect start to a busy day!

What You Need:
1/2 cup orange juice
1 cup milk
1 frozen banana, cut in chunks
6 oz. container vanilla yogurt
1/4 cup sliced strawberries, optional

What You Do:

Simply place all ingredients into the blender, then pulse until mixture reaches desired consistency. Add a straw and enjoy!

Slow Cooker Rice Pudding Recipe

This is a wonderful, no fuss slow cooker dessert. My kids love it warm for dessert after dinner and cold as breakfast the next morning. Dried apples and cranberries with apple pie spice is the favorite variation around here. Expert with it to see what your family enjoys most.

What You Need:

1 1/2 cups evaporated milk
1 cup long grain white rice, cooked...this is great for leftover rice
2 eggs
1/4 cup white sugar
1/4 cup light brown sugar
1 teaspoon cinnamon or apple or pumpkin pie spice
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dried apples, apricots, cranberries, or any dried fruit of choice

What You Do:

Combine all the ingredients in a well buttered round slow cooker. I use a 1.5 quart capacity size.

Cook on low for three to four hours. This smells amazing as it cooks.

Turn of and let set for about 30 minutes before serving.

Spaghetti Salad Recipe

This cool, refreshing salad is a bit different from the average pasta salad, as it uses spaghetti noodles. Makes a wonderful, light lunch of dinner on a hot summer day.

What You Need:
6 oz. spaghetti noodles
1 teaspoon salt

1 cup chopped celery
1/2 cup chopped pecans, almonds, or walnuts
1/4 cup chopped chives
1/4 cup dill or sweet pickle relish
1/4 cup finely chopped onion
3 hard boiled eggs, chopped
1 cup drained tuna
1/2 cup mayonnaise

What You Do:
Cook noodles in salted water until done. Drain & cool.

Add remaining ingredients and mix well.

Chill.

Serve on a bed of lettuce leaves for a pretty presentation.

King Ranch Chicken Recipe

We love casserole around here and the family's hands down favorite is King Ranch Chicken. I suppose it would be completely unTexan of us if it was anything else, as this dish is truly a Texas favorite. There are lots of recipes for this classic out there, but I wanted to share mine with you. This and a nice green salad makes a fantastic meal!

What You Need:
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 can Rotel tomatoes & green chilies
12 corn tortillas, cut in quarters
1 3 to 4 pound chicken, boiled deboned, and shredded
1 large onion, chopped (I like to use purple, but any will do)
2 cups grated cheddar cheese

What You Do:
Preheat the oven to 350 degrees.

In a large mixing bowl combine soups, chicken broth, and Rotel. Mix well and set aside.

Grease a 3 quart casserole dishes well.

Layer half the tortilla pieces, half the onion, half the shredded chicken, and half the cheese. Top this with have of the soup & broth mixture.

Make one more layer of tortillas, shredded chicken, and onion, then pour the rest of the soup & broth mixture on top, then add the rest of the cheese.

Bake for 45 to 60 minutes.

I have been known to make this in a 9x13 casserole dish and it works just as well. This is a great casserole to make several at a time in foil pans, then pop into the freezer for later use. I've frozen both before baking and after, wither way works well.

The Very First In The Kitchen With Nessa

If you've looked at my sidebar lately, you will have noticed my brand new Homemaker Barbi badge. I am so excited to be writing a kitchen/cooking column for this wonderful online magazine. In The Kitchen With Nessa will be published every Monday. Today is my first column and I cannot wait to hear what y'all think! It is on pretty much fail proof white gravy. In honor of my column, I am browning ground beef with onions and garlic, then I'll make the gravy with that. This is our celebratory SOS! Anyway, please pop on over there, peek at my column, and let me know what you think!

Cranberry Lemonade Recipe

A cool, refreshing treat for those hot summer days. My whole family really enjoys this. It's great as a party beverage, or just whenever.

What You Need:
5 c. water
1/2 c. sugar
1 (6oz.) can frozen lemonade concentrate, thawed
3 c. 100% cranberry juice

What You Do:
Stir together 2 cups water and sugar in a saucepan over medium heat, whisking until sugar has dissolved. This is your simple syrup.

Stir together simple syrup, lemonade concentrate, cranberry juice, and remaining 3 cups of water.

Mix well.

Chill until time to serve.

Makes about 8 cups.