NoreensKitchen

Easter is coming up next weekend! Are you hosting a crowd or just a couple? No matter what the circumstance, I have three delicious and easy Easter main dish options for your consideration! These all pair well with the side dishes I have shared as well as a big tossed salad. The parmesan pesto crusted chicken is probably the most "difficult" of all and it is still seriously easy and delicious! My spiced peach glazed ham is amazing and offers a more traditional option for the holiday table. It's glazed with sweet peach jam that is spiked with mustard and warm spices to make and amazing presentation for your guests as well as plenty of leftovers for lots of post holiday eating! Last but certainly not least, my honey glazed pork tenderloin is a super easy way to get an elegant main course on the table or the buffet. Make a couple or make a bunch, these can be prepped and ready ahead of time and only take about 30 minutes to roast to perfection with their sweet and savory glaze! I hope you will consider these three, delicious options for your holiday table or anytime! You can get printable versions of these recipes here: Parmesan Pesto Crusted Chicken: https://bit.ly/3rkdaLU Spiced Peach Glazed Ham: https://bit.ly/37aTIdA Honey Roasted Pork Tenderloin: https://bit.ly/3LUSj9Q Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are focusing on three simple and delicious side dishes for your consideration that you might like for your Easter celebration! My Amish style macaroni salad, Rick's Picnic beans and my Mom's pineapple bake are great sides that will fill out your Easter table! These all go great with everything from ham and turkey to a BBQ feast of ribs, burgers and dogs. I hope that you give all of these a try sometime soon and I hope you love them! You can find printable versions of these recipes here; Amish Style Macaroni Salad: https://bit.ly/3jf4aTE Rick's Picnic Beans: https://bit.ly/3bXwvKs Mom's Pineapple Bake: https://bit.ly/3r7y00P Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing some of our favorite homemade Easter candies that are simple and deliicous! These chocolate coconut nests, cherry nut eggs and holiday bark are festive and fun! Perfect for gifting or sharing or popping into the basket of a loved one! I hope you give them all a try and I hope you love them! You can find printable versions of these recipes here: Chocolate Coconut Bird Nests: https://bit.ly/3u728LA Fruit and Nut Easter Eggs: https://bit.ly/38hwdzA Festive Easter Bark: https://bit.ly/3LKiLTx Easter egg mold: https://amzn.to/3u72fH0 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am happy to be participating in a fantastic collaboration! The Women of Faith Easter Desset Collaboration! There are several channels I will leave links for in this description box so you can go check them out for yourself! Thanks to Darlene from the Souper at 60 channel for hosting this awesome collaboration! I am sharing a taste of my childhood today! My Great Aunt Mary's Apricot Jam Cake! This one is so simple and delicious. The taste at the end took me back to that Easter table with all my loved ones who are no longer with us. I was blown away at how a taste can conjour up all those feelings! This cake is so simple and delicious! Simple yellow cake, with sweet apricot preserves and sweetened coconut layered in between and on top. So simple and delicious I hope you give this one a try and I hope you love it! Be sure to check out all the videos in this collaboration listed below! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3IY219x All the channels participating in this collabortion: ** Women of Faith Collaborators ** Souper at 60 https://youtu.be/DDfGZBlBOfs Farming Pastors Wife https://www.youtube.com/watch?v=X6XYEZAcxrA Graceful Living https://youtu.be/XClPxonDnc8 Apron Strings HTTPS://youtu.be/8h5WGU6m7Y Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

The cost of groceries is not going down and in the present economy it would seem that we need to do everything possible to save the food we spend our money on and not let it go in the trash! Today I am sharing a money saving grocery tip for avocado lovers! Did you know you can freeze avocados? You Can! Today I am sharing how to do it and how you can buy when they are on sale and save them for later! They defrost quickly on your counter and you can slice, dice, and mash them just as you would the fresh version! There is no difference in texture or taste! You can toss them into smoothies, mash them for guacamole or avocado toast or dice them for your tacos or to throw into a salad. I found mine on a super price so I decided to share this tip with you since I was stocking up! I hope you give this way of preserving avocados a try and I hope you love it! Happy Eating!! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

In our last video we shared two quick and delicious cream cheese spreads that we used our homemade cream cheese to make. These were quick and easy and so tasty that we thought we would revisit a few of our favorite cheese spread recipes in today's video! These are equally as quick, easy and delicious and we know you are going to love them! You can find the recipes for all three of these spreads here: Garden Vegetable Cheese Spread: https://bit.ly/35hAv91 Kentucky Style Beer Cheese Spread: https://bit.ly/3LnS8na Southern Style Pimento Cheese Spread: https://bit.ly/36R11GL Happy Eating!!! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are using our homemade cream cheese in a couple of delicious spreads that are great on crackers, toast, bagels, sandwiches, wraps or whatever you enjoy cream cheese spread on! These are quick to make and they are seriously delicious! I made a chipotle ranch spread that is spicy, smoky and savory as well as a pineapple jalapeno spread that is light, tangy, sweet and just a little spicy. These are so good you are going to want to try them right away! I am using my homemade cream cheese that we made in a previous video, but you can feel free to use a brick of store bought cream cheese, it will work just fine! I weighed out my cream cheese using a kitchen scale to be sure I had the right amount and got lucky that they both were exactly 8 ounces each! You want to start off by whipping the cream cheese until light and fluffy then scrape down to be sure you get every morsel. You will see how soft and smooth it is. I made the chipotle version using some of my homemade ranch dressing mix, but you can use the ranch seasoning you buy from the store as well as some minced garlic and canned chipotle in adobo sauce. These were blended up using a hand mixer until well combined. Then just pop into an airtight storage container and store in the fridge for up to three weeks! Remember not to freeze these! You can really make a fruity cream cheese spread using any type of your favorite jam or preserves you like. Be sure not to use jelly because that is just too liquid and runny. The chunks of fruit provided by jam or preserves really is the key. Think of some of your favorite combinations and come up with your own creation! It's really easy and in the end you have something delicious to share or snack on yourself! I hope you give these cream cheese spreads a try, whether you are using homemade cream cheese or not and I hope you love them! Happy Eating! You can find links to these recipes here: Chipotle Ranch Cream Cheese Spread: https://bit.ly/3L7CPPd Pineapple Jalapeno Cream Cheese Spread: https://bit.ly/3L9B9op Homemade Ranch Dressing Mix: https://bit.ly/2VhbDps Refrigerator Pickled Jalapenos: https://bit.ly/3IzgmJ6 Pantry Pineapple Topping or Pie filling: https://bit.ly/3Kvs6hd Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

A few weeks ago I shared a quick video on how to make whipped cream cheese from a brick of regular cream cheese. In that video I mentioned that it is pretty easy to make your own cream cheese and asked you to tell me if you wanted to see a video of that. The response was overwhelming! YES! You all wanted to see how to make cream cheese! Today we are doing just that! You might not know how easy it is to make a simple, spreadable, cream cheese, or what would technically be called "farmer's cheese", once upon a time! So come along for the ride and learn how easy you can make this old fashioned cheese! Seems that supply chain issues have caused cream cheese to be a scares commodity. Some stores are either out or have low, low stock and as a result are limiting people to two bricks at a time. If you are a lover of cream cheese or want to make a recipe that contains it, only to find out you can't find it anywhere you will be disappointed, not to worry though, with a little time, effort and a few simple ingredients, you will see that cream cheese is very easy to make! In the end this cream cheese is silky smooth and delicious. While you can enjoy it right away on crackers or as a spread, I recommend that you refrigerate for at least a couple of days to allow the cheese to cure somewhat and develop in flavor and not have such an acidic taste from the lemon juice or vinegar. It can transfer a bit but it will dissipate over time. I will be attempting to make a few recipes with this cheese to see if it will work as a baked cheesecake as well as a no bake cheese cake. We will take you along for those as well to see how they turn out! I hope this inspires you to try making your own cream cheese at home and I hope that you love it as much as we do! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/36u09I7 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5Gy ***ILG ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today is PI Day! So Happy National PI Day! It's March 14 or 3.14. Get it? All the math nerds groaned. Not to worry! We can put a smile on their faces once again with this quick and delicious dessert that you can whip up in no time with nothing but a sheet of puff pastry and some filling. I am using my pantry pineapple pie filling and a sheet of refrigerated puff pastry from the grocery store. Make them larger or smaller, your choice! Don't like pineapple? Use your favorite pie filling or preserves or jam. Maybe you have a delicious homemade fruity jam recipe that you love. Put it in there! If you so desire, how about some chocolate chips for a delicious chocolatey version instead? The only limit is your imagination. I have used a convenient sheet of refrigerated, not frozen puff pastry. I recently discovered this option when doing my online grocery order and could not be happier with this product. No waiting! Just roll it out and make what you like. As I mentioned in the video, I recently made some pigs in a blanket for a church function using this pastry and it is wonderful so if you are shopping look for it near the refrigerated roll out pie crust and refrigerated biscuits. I am using my pantry pineapple pie filling in these because pineapple pie is amazing but if you don't like that and wish to use another favorite pie filling, then pop open the can of your choice and go to town! No rules here. Make them your own and enjoy! Tips and tricks from my perspective are to cut them the size you like then don't over fill. But Don't underflll either, you still want a fruity center! Then use some water to run around the edge of the pastry and fold it over and seal well with a good press of your fingers, then take a fork and crimp those edges really well. You don't want these to bake open and release all their filling goodness! Next be sure to brush your pastry with some egg wash. I used a whole beaten egg. You can use just the yolk or even some heavy cream if you like. Every thing you do different will give you a different resulting finish. I like the golden brown and shiny finish that the egg wash gives here. I also sprinkled mine with some coarse crystal sugar for a bit more crunch and sweetness. Make sure your oven is well preheated to 425 for conventional ovens and 400 for convection ovens with the convection setting on. This will help to ensure that your pastry will get hit right away with that hot blast of heat and start to do it's thing the way you want it too! These baked for just about 25 minutes. Be sure that they have browned all around. Top and bottom. You want to make sure that your puff pastry is not soggy on the bottom and a brown bottom will help you to know they are perfectly done. These are delicious! Make them soon whether they are to celebrate Pi Day or not! I know you are going to love them! Happy Eating! No recipe is posted for this because it is two items and an instruction that I am certain most of you can figure out! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5Gy ***ILG ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing this quick but delicious seasoning blend! My zesty garlic pepper blend is a great way to use up what you have on your spice rack and rotate out for new stock! This will give new life to old spices and help you more efficiently use what you have on hand, making way for fresher spices in your jars! This garlic pepper blend is so savory and delicious with a hit of spice and a smoky back from smoked paprika! This is going to pair well with all things savory, from beef, chicken, pork, fish and seafood to using this as a sprinkle on just about anything you want to spice up a bit. You will even want to throw some on your pizza or your popcorn for a delicious change of pace! This recipe uses a lot of commonly found spices that are already in your pantry or spice rack. I have used both granulate and minced dried garlic and onion as well as both course and fine ground black pepper. If you don't have both of those types of any of those seasonings, simply use what you have and double things up or halve the recipe to accomodate your needs. I have also used both salt and sugar in this spice blend. If you have dietary restrictions, please adjust and either switch up to a low salt seasoning and a sweetener or leave them out completely. Leaving them out will give you more of a "Mrs. Dash" vibe and there is nothing wrong with that! Don't like the heat? Leave out the red pepper flakes and sub out the smoked paprika for sweet. LIke it even spicier? Use double the pepper flakes and use some chipotle or ancho chili powder instead of the smoked paprika or in addition to it. You can make this the way you like it by making only a few simple changes, flips or substitutions! I hope you give this zesty garlic pepper seasoning blend a try sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3CBkJ5c Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

#pineapple #piefilling #pantryrecipe #acanapanaplan #cookingonabudget Today I have something a little different but very delicious! This is a pantry recipe that uses a can of crushed pineapple to make both a delicious fruity pie filling and a delicious ice cream topping! This is the perfect filling for no bake pies, tarts, pastries, hand pies or cake layers! Use the topping for your ice cream and banana splits or even as a base for a an amazing ham or chicken glaze! This is versatile and simple. It uses pantry staples that you may already have on hand. We will be using this in an upcoming recipe on the channel, so be sure to stay tuned! I know you are going to love it! This is a pantry series I am officially calling "A Can, A Pan, A Plan". Meaning all you need comes from your pantry stock and uses a pan and a little planning. Easy peasy, lemon squeezy! As some of my friends like to say! This filling is super easy and goes together much like a lemon pie filling. You start by mixing the sugar and some corn starch along with a can of crushed pineapple and lemon juice. Heating that over medium high heat and stirring constantly until it is thick and translucent. Then you simply remove from heat, transfer to a container and allow to cool completely before storing in the fridge for up to two weeks. I know some will ask if this can be canned and the answer is no. The cornstarch is a no go for canning and if you want to make a pineapple jam, I have an older video for that if you are interested. I also do not suggest freezing this for the same reason. Corn starch is not very stable and when it is frozen then thawed it breaks down and does not remain thick. You can also choose to use instant or cooked clear jel but I would not be sure of the measurements for those items, but also know that they will break down also over time. I also turned this into a delicious ice cream topping or fruit syrup that can be used on your ice cream or even as a base for a delicious ham glaze for your Easter ham or as a wonderful option for a pineapple and mustard glaze for chicken or pork. There are a lot of possibilities here whether they are sweet or savory. We will be using this in an upcoming recipe on the channel and I know you will love that as well, so be sure to stay tuned to see what we do with this! I know that we are all starting to feel that belt tighten and this series along with a couple others that are coming I hope will fill the need for more economical and creative ways to use them! I hope you give this pantry pineapple pie filling and topping a try, sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3Kvs6hd Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

It's that time of year again! Depending on which part of the country or world you live, it's time to start thinking, planting or growing your kitchen garden this year! Even if you have never put a seed in the soil, this might be a good year to start. With the current global situaion, growing our own food, even if its just sprouting will give us all a hedge against inflation and keep our families nourished in the coming months. Today I am here to share my 2022 garden seed haul with you. With the exception of a couple other varieties, these are the items we are planning to grow. We will be starting at least six of each seed and will definitely plant out at least two or three and share the rest with other like minded friends if they desire. These are all relatively easy to grow and definitely delicious! Gardening can be very rewarding if you learn as you go and don't bite off more than you can chew. This isn't my first rodeo and have been gardening off and on for many years. I hope this encourages you to have a look, take a peek and get inspired to start your own. Whether its a potted tomato or a row garden, start thinking now and get growing! Many of you who have been following along on the channel for a number of years know that we have had some amazing gardens since we started. Then we didn't share as much. There were a few years when we just didn't do it. Then 2020 and all the stuff that came with it caused us to rethink our garden. That year we planted a deck garden using grow bags and sterile potting mix. We had a great yield and it afforded me the opportunity to put a little more fresh produce on the table during a very questionable time. Last year we did not have a garden at all, relying or local farmers for our produce due to my surgery which I am, believe it or not, still healing from in one way or another. So I have some accesibility issues that I am still dealing with but I am not letting that stop me. We plan on doing a large deck and patio garden this year, using grow bags, grow towers and kiddie pools. I hope that it is as successful as I envision. We will be doing garden videos once a week from here on out through the season, sharing our new equipment, starting seeds, hardening off, planting and fertilizing and all the tips and tricks we have learned along the way to help you have a success in your own garden, deck garden or patio garden journey. The first thing you need to start a garden is seeds. Seeds turn into plants, plants produce fruits and veggies and they are the most economical way to start a garden. Today I am sharing my seed haul from Baker Creek Hierloom Seed company. They have not sponsored this video and I purchased everything you see with my own money. If you are interested in having a look at what Baker Creek has to offer, you can find them at rareseeds.com I am a seed maven and have rarely seen seeds that I didn't want to try growing. I want all the seeds. But how would that work for me? So I have to have a happy medium. I know this looks like a lot, but in the end we have a lot of herbs and some things that will be going into smaller bags, boxes and nooks and crannies. The mainstays such as the tomatoes, peppers, cukes and others will be in larger containers. Every time I plant something I learn something new. I watch lots of great creators here on YouTube that have shared a wealth of information that has even helped me in my pursuit of a better garden. You are never too knowledgeable and you are never smarter. You should always be learning, growing and trying to attain something better. I hope this inspires you to start thinking about a garden this year. We live in a very mild climate. We do get cold in the winter, but rarely do we freeze. I can have peppers, tomatoes well into November. I know my area from experience. I know that its time to START seeds, not plant starts. I know that we do not dare plant until at the earliest, the second week in April and in past years have gotten late starts in the soil over Mother's Day weekend. We still had bountiful harvests and that is super satisfying. If you don't know the time to plant where you live, consult your local agricultural extension office or maybe some friends or family who know the skinny on when to put your garden in where you live. There is no substitute for an experienced friend willing to help you learn! I hope that you give gardening a try this year and I hope you love it! Happy Growing!

Busy day? Busy night? You are home but need to be somewhere but still need to cook supper? These three, quick and easy skillet suppers are the answer! Nothing beats a skillet meal that you can toss something in and have it come out delicious! Add some pasta, rice or potatoes and you can get dinner on the table quick and it won't even seem like you were in a hurry to make it! I have chosen these three for your consideration and I think you are going to love them! A chicken and shrimp scampi that is so versatile. Don't like shrimp? Leave it out and add extra chicken. If you want all shrimp go ahead! The Rotini with sausage and broccoli is a really quick meal! This one is a definite crowd pleaser and it is a one pot deal, other than cooking the pasta, you are in like Flynn when it comes to quick and easy! Lastly you have my heart in a pan! I took my grandmothers recipe for chicken paprikash or paprika and made it super fast. It is so good that I may not go back to the original, but this one is a taste of my childhood and I know you are going to love the creamy goodness of this sauce that is boss! I hope you give these three skillet suppers a try sometime soon and I hope you love them! You can find printable versions of these recipes here: Chicken and shrimp scampi skillet: https://bit.ly/3sCoSSY Rotini with sausage and broccoli skillet: https://bit.ly/3tr9DLR Quick chicken paprika skillet: https://bit.ly/34dhrs8 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Did you know there is a cream cheese shortage? It's real people! In my area, depending on the day of the week and the store you are shopping, the cream cheese section has nearly nothing! We enjoy having whipped cream cheese on hand to spread on bagels and eat with fresh cut veggies. The whipped variety can be hard to come by but never fear! I have the answer in this video for a quick and easy whipped cream cheese using one brick of commercial cream cheese and a little bit of heavy cream. This is going to be a quick answer if you like the whipped variety. I also understand that you may not be able to get any kind of cream cheese and I can tell you that the availability has been sporadic to say the least. Again, never fear! I can teach you how to make a quick and easy homemade cream cheese with only a few ingredients. If you want to see me do that in another video, please let me know in the comments and I can make that happen! Until then, this whipped version is going to have to hold you over. I used one 8 ounce brick of softened cream cheese and 1/4 cup of heavy cream, whipped together to make the whipped cream cheese that is perfectly spreadable for your toast or bagel or for turning into a flavored dip! There are a lot of uses here. Your imagination is your only limit! I hope you give this a try sometime soon and I hope you love it! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I thought we could revisit three amazing casseroles that are perfect for making ahead to have a meal ready to go. The bonus here is that they are all low carb! You, of course can switch it up and make these a little more carb heavy if you like, but honestly I don't think you will want to! In the end these three delicious casseroles are satisfying, filling and comforting! It's hard to pick a favorite and my family loves all of these! Hot Chicken Salad is a great take a long for a potluck or in our case community group dinner offering. Chile Rellenos Casserole is an excellent make ahead that you can serve for breakfast, brunch, lunch or dinner plus this can be eaten, hot, room temp or cold. The real gem here is the Spinach, Artichoke and Chicken Casserole that is beautiful enough to serve to guests and definitely one to consider when sharing a meal with others! In all these three are all winners and I hope you give them a try and I hope you love them! Happy Eating! You can find printable versions of these recipes here: Spinach Artichoke Chicken Casserole: https://bit.ly/3LVw4Bn Chili Rellenos Casserole: https://bit.ly/3JPUn1H Hot Chicken Salad Casserole: https://bit.ly/3HdMbqs Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

As promised today I bring you this delicious heritage recipe for 1905 salad! Hailing from the Columbia Restaurant in Ybor City, Tampa, Florida, this salad is full of delicious ingredients and definitely qualifies as what I (and Elaine) call a "Big Salad"! This will satisfy you even if you are starving and you will come away satisfied! Full of delicous smoked, ham, Swiss cheese, olives, artichokes, tomatoes and that lovely dressing we previously made, this salad emulates the flavors of another Cuban favorite, the Cuban sandwich! I know you are going to love this and when you make it for your family they are going to love it too! This salad starts off with an entire head of crisp and cold, iceberg lettuce. I like to simply smack the head, core side down, on the counter then it will be easy to remove. Then I just start tearing. I prefer to tear the lettuce into bite sized pieces rather than cut with a knife, as tearing helps to stave of browning a bit while using a knife will speed up that process, for whatever reason. To this crisp lettuce we add approximately one cup each of wedged slicing tomatoes or in my case heirloom grape and cherry tomatoes, Spanish olives stuffed with pimentos, chopped artichoke hearts, julianned Swiss cheese and smoked ham as well as grated parmesan or Romano cheese toss that all together with the 1905 garlic vinaigrette dressing we made and you are on your way to a delicious salad experience! There are a lot of bold flavors in this salad but honestly they all work together in such a cohesive fashion it is just an enjoyable taste! You can sub out the ham for chicken or turkey, sub out the Swiss cheese for Monterey Jack or Muenster or whatever you prefer. The beauty of this salad is it's versatility. Don't stray too far from the original though or you might miss out on the intended experience. Someday I hope to do a food tour of Tampa and Ybor city. There are so many delicious delicacies to be had that I have seein in videos of that region that I think it would be a shame not to at least try them once! This salad can be served as a starter, a side or a main meal and it will satisfy even the hungriest at your table! I hope you give this 1905 Salad a try, sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3p1CchH Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

This garlic vinaigrette dressing is inspired by a historic recipe that is famous in the Ybor City area of Tampa, Florida. Hailing from the over 100 year old Columbia restaraunt in that area, this dressing is a delicious, tanging and unexpected treat that is the perfect dressing for the corresponding salad of the same name and fame! I will be sharing that in another, upcoming video! This dressing is flavorful and not as robust as you might think, considering the all the robust flavors, but I can attest that when tossed in with the delicous and bountiful salad that will be forthcoming, this dressing is the perfect compliment! This garlic vinaigrette is simple to make and it gets even better as it sits. Double or triple this delicious dressing and keep it in your fridge. The longer the flavors have to mix and mingle the better it is. This dressing starts and finishes with simple, pantry and refrigertor ingredients that you most likely have on hand the key here is the Worcestershire sauce! It may seem like a shockingly large amount but trust me, this is the key! So grab all your ingredients and shake this up! Wait for the upcoming video so you can make this for dinner this weekend! I know you will be glad you did! I hope you give this 1905 garlic vinaigrette dressing a try sometime soon and I hope you love it! Happy eating! You can find a printable version of this recipe here: https://bit.ly/3HVETJ9 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Super Bowl Sunday is just a few days away from the posting of this video so we felt there was no better time to redo our 12 year old video on how I make oven baked hot wings. These are super simple to make and all you need are some wings, an oven with a broiler and a sheetpan! The secret is in the broiling! Then sauce them all up to your hearts content and boom! Chicken wings! These are tasty, crispy and you will come back again an again to make them this way! I know you're going to love them! I started with a large, family size tray of chicken wings Thankfully I was able to get some. These days it is questionable whether the store will have them in stock. We were successful this time! Wings usually come whole and you need to cut them up. Removing the wingtips and separating the flats from the drumettes. This is a relatively easy task as long as you understand the bone joints and have an impeccably sharp knife! You can see how I cut up wings in this older but informative video: https://bit.ly/3HOi2z8 I seasoned these super simply. Smoked paprika and garlic pepper seasoning blend. You can use whatever you like. Salt, pepper, onion powder, and garlic powder would be delicious! Some chicken rub or rib rub would be a win or just toss some Cayanne pepper and salt in there and you're good to go! I like to put my cut up wings in a large zip top bag and toss the seasoning in with them, Then seal and toss around, massaging the seasoning into the wings to evenly distribute. Once your wings are seasoned, go ahead and dump them on to a sheet pan that has been lined with foil and/or parchment that you have given a generous spray of cooking oil. Evenly distribut the wings on the sheet pan and be sure that they are all in one layer. Then put in a 425 degree oven for 20 to 30 minutes or until a meat thermometer placed in one of the drumettes reads 165 degrees. Then switch your oven over to the "broil" setting and pop the wings back in the oven for five minutes or until the skin is crispy and golden brown. Then flip the wings over and put them back under the broiler for an additional 5 mintues to brown the other side. Now that the wings are done and out of the oven, time to make the sauce. You can use your favorite bottled hot wings sauce, barbecue sauce, dressing or marinade. You can make your own favorite marinade or sauce for your wings. I have made several different varieties over the years but consistently come back to traditional Buffalo wing sauce and our favorite BBQ sauce. I make my Buffalo by adding 1 stick of melted butter and 1 cup of Franks Red Hot sauce to a large, deep, plastic container with a tight fitting lid. I gave the sauce a good whisk to incorporate. Then I divided the cooked wings and put half of them in the container with the Buffalo sauce and put the lid on and gave them a good shake to coat. Now you can simply pop those wings into a serving dish. I poured the extra sauce into a cup so everyone could take extra for their serving. I prepared the BBQ wings the same way. You can rinse out the container or just pop about a half cup of BBQ sauce into the bottom of the same container then add the remaining wings and pop on the lid then shake, shake, shake! Put your BBQ wings in a dish and you're done! No fuss, a little muss from a sheet pan and a shaking container. Be sure to have lots of napkins on hand and some wet wipes don't hurt either! These may be messy but they sure are delicious! I hope you give these oven baked hot wings a try sometime soon! It doesn't have to be for your favorite big game either! It can be for the race, a party or just because! I hope you try them and I hope you love them! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3sD2XtE You can find a playlist of all my hot wing variations here: https://bit.ly/3gIeOB4 You can see how I cut up wings in this older but informative video: https://bit.ly/3HOi2z8 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2022 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Since this week is the run up to the Superbowl, I thought it might be fun to revisit some of our favorite hot dips for celebrating with family and friends. These also make great game night, poker night, ladies night or book club refreshments. You can even enjoy these as part of what we like to call "fun dinner" where you eat a bunch of apps and call it good! These hot dips are fun, easy and delicious! Classic hot buffalo chicken dip with the addition of bacon served with celery, carrots, crackers, baguette or whatever you like. Hot Ruben dip is like the sandwich but ooey, gooey and amazing! Serve this with rye toasts or crispbread crackers. Finally the hot pizza dip is as you might expect, a pizza without a crust, hot and bubbly served with garlic toast or breadsticks for fun. Whether its for tailgating, super bowl or a church potluck these hot dips are going to be wildly popular to whoever you serve them! You can find printable versions of these recipes here: Hot Buffalo Chicken & Bacon Dip: https://bit.ly/3oBNFV3 Hot Ruben Dip: https://bit.ly/34KNm39 Hot Pizza Dip: https://bit.ly/3LjfhI6 I hope you give all these delicious hot dips a try and I hope you love them! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

CHECK OUT THE OLIVENATION WEBSITE FOR ALL YOUR EXTRACT AND FLAVORING NEEDS: https://bit.ly/3shDPIN USE COUPON CODE: NOREEN20 FOR 20% OFF YOUR ORDER! Today we are making an inspired version of brownies! This one is inspired by the delicious Martha Washington candies so many people love to make! These soft centered chocolates are full of maraschino cherries, pecans and vanilla cream then enrobed in delicious milk chocolate. I decided to take my inspiration for these brownies from those candies. These are super easy to make when you use your favorite 9x13 brownie mix and add in some delicious ingredients to make these taste amazing! Perfect for a Valentine treat for your family or your favorite sweetheart, these are sure to please! Thanks to our sponsor OliveNation for sharing their delicious extracts for our recipe today! Be sure to check out their amazing website for all the flavorings and spices, nuts and dried fruits as well as fabulous chocolate supplies you might need for all your candy making and baking! Their prices are fabulous and their selection is second to none! Use the coupon code to get 20% off your order! These brownies are literally a chocolate cherry explosion of flavor! I am using a Duncan Hines chewy fudge brownie mix made using the cake like brownie formula. You can use any kind of boxed mix you like just be sure it is for a 9x13 pan and if you prefer to use a homemade brownie recipe be sure that it is for that size pan. If you have one that is formulated for an 8x8 square pan, be sure to double. I am adding chopped marashino cherries, pecan halves, milk and white chocolate chips as well as Olive Nation vanilla extract and cherry baking emulsion to really give these brownies an amazing pop of flavor. I promise these are super tasty and if you are a fan of chocolate and cherry you are going to love these. I baked these up for 30 minutes but they really should have been baked an additional 10 minutes to give them a fully set texture. But if you like an extra gooey brownie, bake them to your liking. Allow to cool before slicing and then enjoy on their own with as the base for a delicious brownie sundae with vanilla ice cream and hot fudge sauce and of course whipped cream and a cherry on top! I hope you will check out the OliveNation website and give them a go if you like and if you are having a challenge finding a specific flavoring I bet you find what you are looking for there! Thanks to Olive Nation for sponsoring this video and supporting my channel! I hope you will give these Martha Washington candy inspired brownies a try sometime soon and I hope you love them! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/35Q5yc5 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

In today's economy it is important now, more than ever to stretch that dollar and make sure you are using every bit of your food in the best way possible, so it is nourishing your family and not going in the garbage can! Today we are focusing on another "feeding a family on a budget" video! This time around three excellent ways to use leftover meat sauce after you have made spaghetti. Instead of just making more pasta, how about we use that sauce in new and creative ways? How about a twist on a sloppy joe using rich ragout style sauce? A delicious veggie rich stuffed zucchini boat is another way to use those leftovers in a different way and last but not least, how about a throwback to the elementary school cafeteria with Rick's childhood favorite, Lunch Lady Pizza Burger Sliders! All three of these ideas are a great way to get the leftovers in front of your family without having them be "leftovers". Think outside the box and everyone is going to be happy, but mostly your wallet will thank you! Note that there are not really any written recipes for these dishes, just demonstration because I know you call can use logic and understand what I have done to make these delicious options. I have however left you with links to the sauce recipes! I hope you give all three of these delicious twists a try sometime soon and I hope you love them! You can find printable versions of these recipes here: Rick's Irish Spaghetti Sauce: https://bit.ly/35znasq Rich Ragout Meat Sauce: https://bit.ly/3J2TB13 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Use this link to get 10% off your purchase at York Pecan Company! https://www.yorkpecanshop.com/discount/NOREEN Today we are sharing a super simple yet delicious snack! Southern style butter roasted pecans hit all the notes if you are a fan of the salty snack! These are toasty, salty, buttery and just plain delicious! These are very simple to make and even easier to eat! These are going to add the perfect crunch to your salads or added to the top of ice cream with a drizzle of caramel. These are also delicious options for snacking if you are on a low carb diet! If you make these, don't expect them to hang around long! Today I am using pecans from the York Pecan Company in our recipe today. It was kismet that they contacted all their customers with a question and asked for a reply. So I did and they reached out and said they had checked out the channel and could they send me their Valentine bundle, which I had already planned on purchasing so I said absolutely so I could share it with you! They are a family owned pecan company from Arkansas and they know what they are doing! Their pecan halves and mammoth pecan halves were used in my holiday baking as well as their pecan pieces. Top quality and taste! If you are a pecan lover, I highly recommend you give them a try. Getting one of their bundles is a great way to sample what they have to offer and I am here to tell you that their chocolate, cinnamon and salted caramel pecans do not disappoint! Perfect for sharing for the holidays or just because! They have been generous enough to give us a coupon code that you can find at the top of this post in the link to their page where you will be able to enjoy 10% off any purchase. I hope you will give them a try! These butter roasted pecans are three ingredients to delicious! I have used a stick of melted butter, one pound of pecan halves and a generous sprinkling of salt. The pecans were tossed with the melted butter and I gave them two generous pinches of salt and tossed that in as well. The nuts were spread on a very clean baking sheet in a single layer and then popped into a 350 degree oven for 10 minutes. If you prefer your pecans a bit more toasty, keep them in longer, but keep a watchful eye on them so they don't burn and all your effort is for naught! Take them out, and allow them to cool for a few minutes before tasting for salt and then add more or leave them as is. Allow them to cool completely before transfering to an air tight container. These will store for up to one week on your counter but they won't last that long once your family gets a taste, I promise! I hope you will give these southern style butter roasted pecans a try and I hope you love them. I hope you will also check out the good folks at York Pecan Company! Be sure to use the link listed above to get your discount. Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

These days it gets harder and harder to feed our families on a budget. I am here to tell you that this is not an impossible task when you have the right tools and knowledge! Today we are revisiting a series I made in the past that really resonates in today's climate. I am going to show you, start to finish, how to get six meals from two roasted chickens. Truth be told, there were a few more than 6 meals. There were plenty of lunches, leftovers and snacks as well! I know that this is a great springboard if you are just getting started on your cooking journey but just as relevant if you are a seasoned home cook! I hope you give all of these delicious ideas a try and I hope they inspire you to come up with a few of your own! Happy eating! Links to all the recipes you might need: How to roast chicken: https://bit.ly/3rHWqxt Sour cream enchiladas https://bit.ly/3tNNGs5 Chicken and stuffing bake https://bit.ly/3GYkrXC Homemade Chicken Soup https://bit.ly/3qYMj8t Big Batch Pizza dough https://bit.ly/32rdqiY BBQ Sauce http://bit.ly/2UjNfl9 Citrus Vinaigrette https://bit.ly/3nNCNTs Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Soup may be the theme of January! There is no denying that when the cold sets in soup comes to mind! Nothing is more warming or soothing than a steaming bowl of your favorite soup and these three definitely fall into the category of favorite! Our family loves all of these soups. One you make on top of the stove. One you make in the slow cooker and the last you make in the pressure cooker. They are all adaptable and versatile to your taste and you can put your own spin on things, should that be something you desire! The potato soup is a family favorite and is the recipe of Rick's mom Judy. She makes hers with the addition of some homemade dumplings but we made it without. It is utterly delicious with the dumplings though and I highly recommend the addition of them! this is a brothy potato soup full of veggies and warm deliciousness. The beef barley soup is the favorite of Rick and my dad but the girls love it equally as much. Slow cooked to break down the stew meat which makes this soup rich and delicious. The addition of lots of veggies and pearl barley make this soup irresitable and a meal in a bowl. The only thing you might like to add is some homemade biscuts or warm crusty bread on the side. The last soup is my pressure cooker chicken tortilla soup. This goes together super fast with ingredients from your pantry shelf, freezer and spice rack. I am using tomatoes with green chilies but you can simply use some diced tomatoes if the heat is not your style. Same with the chipotle pepper, if you are not a fan, leave it out. This soup will be delicious without the heat. This cooks up quick in the pressure cooker, but you could easily make this in the slow cooker. Shred up the chicken when it's tender and falling apart, add it back to the tomatoey broth and serve with sour cream, shredded cheese, diced avocado, chopped onion, fresh springs of cilantro, lime wedges and tortilla chips. This will quickly become a family favorite in your house! I hope you give all these a try this cold winter season or anytime! You can find printable versions of these recipes here: Judy's Potato Soup: https://bit.ly/3A568xL Slow Cooker Beef Barley Soup: http://bit.ly/2XzEzJf Pressure Cooker Chicken Tortilla Soup: http://bit.ly/2VlEisa Happy eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Last week, when I shared my “What I Got for Christmas” video and showed you this Alex by Dash Bundt Cake Maker and asked if you wanted to see it in action, the response was overwhelming! Nearly everyone who commented say YES! So here we are! Come see what this fun little gadget is all about! So many possibilities! I will be sharing with you how to use this Bundt cake maker with a regular cake mix that I prepared my way. One cake mix makes two 8 inch Bundt cakes, each taking about 13 minutes to bake. The vessel is non stick and easy to wipe clean and it comes with a seriously genius lifter that you bake right in with the cake that helps to lift it out once it is done baking. I can’t say enough good things about this little gadget except that it is really the best one ever! I look forward to using it in the future to make more things like frittata, corn bread, monkey bread and more! I think there is so much potential here, that there are endless possibilities! If you want to get one for yourself here is the QVC Link: https://qvc.co/32VO10Z The only way I make my cake mix: 1 Duncan Hines Cake mix (This is only for this brand. I cannot guarantee how other brands will work) 1-4 serving size box of instant pudding that compliments the flavor of the cake mix. 1 cup water ½ cup oil 4 eggs. Blend well with mixer until smooth. Bake as desired. The mix will make 1-9x13 cake pan, 2-9 inch rounds, 3-8 inch rounds, 1-standard Bundt cake, 24 cupcakes or 2 of these Bundt cake maker cakes. I hope you give this a try and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.