Laci's Recipes

Hey everyone! Well, that chili (get it?) fall weather is officially here, so I thought that it was a good time to share with you one of the the EASIEST chili recipes that I make. I make this pretty often in the fall and winter months. We actually had it for dinner one night last week. It is just SO easy and really filling. Perfect for these autumn evenings after a long day at work! And you really can't beat having dinner ready in 15 minutes, right?!  (Scroll to bottom to see recipe without pictures.) White Bean Chili Servings: 8 Cook Time: 15 minutes Ingredients: 1 pack McCormick®White Chicken Chili seasoning 1 pound chicken, cubed (I used canned chicken) 1 can Campbell's Cream of Mushroom Soup 2 cans great northern beans 1 small can sliced mushrooms Optional: small can of green chillies Directions: 1.) Combine all ingredients in medium pan. 2.) Heat on stove top until simmering and heated completely through. 3.) Optional: Top with sour crea...

Hey guys! So, let's talk about this Pecan Pie. It is absolutely delicious. A lady that I work with brought this to the Thanksgiving lunch at school last year, and I just had to get the recipe from her to try it out myself. I made it earlier in the week, and I've pretty much been eating a piece every day since. The sweet lady I work with makes a homemade pie crust of course, but I took the easy way out and used a frozen crust. She did give me the recipe for her crust however, and I plan on trying it at some point. It still turned out great with the frozen crust. She recommended putting tin foil along the edges of the crust to keep it from burning. I did this for about half of the time it baked, and it kept the crust nice and golden, not over done.  I used 1 1/2 cups of pecans like she recommended. Also, you MUST use dark corn syrup for this recipe. Do not substitute with light. She says what makes this particular pie stand out is that the pecans are not just sprinkled on th...

Hey everyone! This Corn Casserole  would make a great side to add to your Thanksgiving dinner!  It and my deviled eggs (find the recipe here ) are what I made for the Thanksgiving lunch at school on Thursday.   I've made it once before and thought that it was really good so I decided to make it again. I really like the taste that the sour cream gives it. That and the cream-style corn makes it really light and moist. It just makes a really yummy side dish for any meal.  It's really easy to make. Just mix all of the ingredients up, throw it in the oven, and you've got yourself a casserole!   (Scroll to bottom to see recipe without pictures.) Recipe from: Arkansas Living, May 2017 Servings: 10 Prep Time: 5 minutes Cook Time: 30-35 minutes Corn Casserole Ingredients: 15 oz. can whole kernel corn 15 oz. can cream-style corn 2 eggs, beaten 8 oz. sour cream 1 stick butter, melted 1 box Jiffy cornbread mix Directions: 1.) Preheat o...

(Scroll to bottom to see recipe without pictures.) Recipe from: Shugary Sweets Servings: 1 Time: 5 minutes Pumpkin Pie Smoothie Ingredients: 1/2 cup pure pumpkin puree 1 large banana 6-8 ice cubes 6 oz. vanilla yogurt 1/2 teaspoon pumpkin pie spice 1 teaspoon agave nectar (use honey if you do not have agave nectar) 3 tablespoons milk (I substituted with almond milk) Optional garnish: pinch of nutmeg and whipped cream (I did not have any whipped cream, but I did add the nutmeg.) Directions: 1.) In a blender, combine pumpkin, banana, ice, yogurt, spice, agave nectar, and milk. Pulse until smooth. 2.) Pour into glass and top with your choice of whipped cream and/or nutmeg. Enjoy! *************************************************************** Pumpkin Pie Smoothie Ingredients: 1/2 cup pure pumpkin puree 1 large banana 6-8 ice cubes 6 oz. vanilla yogurt 1/2 teaspoon pumpkin pie spice 1 teaspoon agave nectar (use honey if you ...

(Scroll to bottom to see recipe without pictures.) Mummy Dogs Ingredients: 1 package of hotdogs 1 can of crescent rolls Mustard and/or ketchup Directions: 1.) Preheat oven to temperature on crescent roll directions. The rolls I used required 375 degrees Fahrenheit. 2.)  Open can of crescent rolls and cut each into strips, about 3 strips per crescent roll. 3.) Roll pieces of crescent rolls around a hotdog, leaving a small opening on one end for the mummy's eyes. 4.) Bake for amount of time stated on crescent roll package. 5.) Add two dots of mustard or ketchup for the mummy eyes.  Enjoy! ************************************************** Mummy Dogs Ingredients: 1 package of hotdogs 1 can of crescent rolls Mustard and/or ketchup Directions: 1.) Preheat oven to temperature on crescent roll directions. The rolls I used required 375 degrees Fahrenheit. 2.)  Open can of crescent rolls and cut...

Hey friend! I definitely want to do a few "fall" desserts and foods before the season has already come and gone. I actually saw the recipe for this Pumpkin Cake in a Mug this morning and figured that I would give it a try this afternoon since I've been craving some type of pumpkin dessert. I recommend making this in a regular size mug, no need for an over-sized one. It did not even come close to spilling over the top.  It's convenient to do these mug recipes when you don't want an entire cake and just want one or two servings. I ended up making two of these because, SURPRISE, the husband actually liked it! I liked it as well. Even though the cake is not super sweet, after adding the powdered sugar to the top, it gave it just the right amount of sweetness! This is definitely an easy recipe to give you that pumpkin taste and help get you through until that Thanksgiving pumpkin pie 😉 (Scroll to bottom to see recipe without pictures.) Pumpkin C...

Hey friends! I've got a new recipe for you! It's called a Crock Pot Mushroom Roast, but really the only thing mushroom is the Campbell's Cream of Mushroom soup that you use. It also has carrots, red potatoes, and onion soup mix. Yum! (Scroll to bottom to see recipe without pictures.) I don't remember where I got the recipe from, but I have been making it for a few years, and it has become one of my husband's favorites. He requests it pretty often in the fall and winter months. Now that it's officially fall, this is the PERFECT dinner for those chilly evenings. (Not that it's chilly here in Arkansas yet. I mean, when I made this the other weekend it was 90 degrees outside.) Just p op a few dinner rolls in the oven right before serving, and you've got yourself an easy, warm, hearty meal great for any night of the week! Enjoy! Crock Pot Mushroom Roast Ingredients: 3 pound roast (chuck or rump) 3 cups of baby carrots 4-5 small red potatoes ...

Hey guys! I can honestly say that this is one of the BEST desserts that I have made so far. Definitely in my top 5. Maybe even my top 3.  This was a new recipe that I tried on Labor Day, and I wish I would have found it sooner! It's one of my new favorites. It is so moist with the vanilla pudding, and i t is topped with a simple chocolate ganache that is just DELICIOUS !  I learned a few things while making this for the first time. First, you have to have some patience while waiting for this dessert to be done, but it's worth the wait. Second, if I had a baking dish slightly larger than a 9 X 13 I would use it next time because after adding the pudding and ganache on top, it was almost flowing over the pan. I definitely could not put a lid or anything on top to cover the cake without messing it up. Also, when poking the holes in the cake, I wish I would have made them a little bit larger so that the pudding would have soaked more into the cake. After pouring the gana...