The JMB Family

 It’s that time of year.. Christmas is upon us! In just over a month the kids will be ripping open gifts, stuffing their faces with sweets, singing Christmas carols and grinning from ear to ear. It really is a magical time of year. One of our favorite cookies to make for Christmas are spritz cookies. They’re a bit of work but they’re so good!! This is the recipe we use. Ingredients  1-1/2 C butter, softened  1 C sugar 1 egg 1 tsp vanilla extract  3-1/2 C flour Directions Preheat oven to 375* Mix together butter and sugar, beat on medium speed until creamy Add egg and vanilla, mix well Add flour, mix on low speed Fill cookie press, press dough onto cookie sheet 1” apart Top w/ sprinkles Bake 10-12 minutes Move to cooking rack 

 Our youngest daughter and I are eggnog fanatics! Like we will stock up the fridge and enjoy every last drop each and every year. (Yes I know you can make it at home but I am afraid I’ll never make it right.)  Anyway, if you’re in love with eggnog like we are, then this recipe is for you!  Ingredients 8   oz   cream cheese   room temperature 1/2   cup   eggnog   room temperature 1   tsp   vanilla extract 1/2   tsp   rum extract 1/2   tsp   cinnamon 1/4   tsp   nutmeg 2   cups   powdered sugar Instructions Beat the soft cream cheese until smooth. Mix in the vanilla extract, rum extract, cinnamon, and nutmeg. Beat in the eggnog, and then the powdered sugar. Store in an airtight container in the refrigerator until ready to serve. Serve with graham crackers or ginger snap cookies. Or vanilla wafers cookies are good too!

 Crockpot Potato Soup is delicious and easy and who doesn’t love meals in the crockpot that taste good?! This recipe is from Gimme some Oven. SLOW COOKER POTATO SOUP ★ ★ ★ ★ ★  prep time:   10 MINUTES  cook time:   250 MINUTES  total time:   260 MINUTES  yield:   8  - 10  SERVINGS  DESCRIPTION This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker! INGREDIENTS 6  slices cooked bacon*, diced 3 – 4  cups good-quality chicken or vegetable stock 2  pounds Yukon gold potatoes**, peeled (if desired) and diced 1  medium white or yellow onion, peeled and diced 4 tablespoon s bacon grease* (or butter) 1/3 cup  all-purpose flour 1  (12-ounce) can 2% evaporated milk 1 cup  shredded reduced-fat sharp cheddar cheese 1/2 cup  plain low-fat Greek yogurt or low-fat sour cream 1 t...

 Yet another delicious chicken recipe that comes from Life in the Lofthouse. Ranch Chicken Crispy on the outside, moist on the inside, flavorful Ranch chicken. This is a family-favorite!   Prep Time  15   minutes   Cook Time  40   minutes   Total Time  55   minutes   Servings  4   Author  Life in the Lofthouse Ingredients 4   boneless   skinless chicken breasts 1/2   cup   butter   melted 1   1 ounce packet Ranch dressing seasoning mix 1 1/2   cups   crushed corn flakes 1/3   cup   grated Parmesan cheese Instructions Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray. Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie. Shake well to mix all together. Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the sea...

 Delicious! That’s the best word for this recipe that comes from The Country Cook. THE BEST CHICKEN SPAGHETTI This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel! Prep Time 10   mins Cook Time 35   mins Total Time 45   mins Servings:  8 Ingredients 8   oz   angel hair pasta   (1/2 of a 16 oz. box) 2   cups   chopped, cooked chicken 2   (10 oz)   cans cream of chicken soup 1   cup   salsa 1   cup   sour cream 2   cups   Mexican cheese blend,   divided use 1   tbsp   taco seasoning dried parsley,   for topping (optional) Instructions Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well. Place pasta back into the pot and add d...

 Chicken usually isn’t great, right? This one is! It’s so moist and tender and delicious. This recipe is SO good!!! It’s from The Enchanted Cook. Parmesan Crusted Chicken (recipe courtesy of Hellmann's/Best Foods, sponsored post) serves 4 Oven 425 degrees F Ingredients: 1/2 cup Hellmann's or Best Food's Real Mayonnaise 1/4 cup shredded Parmesan cheese 4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast 4 teaspoons Italian seasoned dry bread crumbs Place mayo and cheese in a small bowl and mix.  Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each. Next evenly sprinkle bread crumbs atop each.  Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. You can also finish them off under the broiler for a minute or two to get them extra b...

 This is an AMAZING dish!! It’s a labor of love but it is so worth it!!! The recipe is from Krista’s Kitchen. Chicken Lasagna  adapted from  Better Than Burgers 2-3 cloves minced garlic 2 T. butter (use the real stuff) 1 to 1- 1/2 lbs. chicken breast, cubed into small pieces 2 cans cream chicken soup 1-8 oz light cream cheese 2 c. light sour cream 1 c. skim milk 1 box lasagna noodles prepared according to package instructions 3-4 c. grated Monterrey Jack cheese 1-2 c. shredded Swiss cheese Italian spice or dipping spices, for sprinkling over the top (optional)  In a large frying pan saute chicken and garlic in melted butter until the chicken is no longer pink. Removed chicken and keep warm. Add cream soup, cream cheese, sour cream, and milk, to the skillet. Stir until ingredients melt and thicken slightly. Add chicken and continue to stir. Turn heat down and simmer for 2-3 minutes.  Spread a thin layer of sauce in a 9x13 baking dish. Then layer noodles, then cre...

 A delicious recipe from Thriving Home DESCRIPTION This family favorite is super easy to make, made with real food ingredients, and also freezer friendly. INGREDIENTS 4 cups  (about  1.5  pounds) fully-cooked chicken, shredded or cubed  1  jar (28 ounces) of marinara sauce  1/2 cup  shredded or grated Parmesan cheese 1 1/2 cups  shredded mozzarella cheese 1 cup  Panko or whole wheat bread crumbs  (Gluten-Free Option: Use gluten-free breadcrumbs or almond meal instead.) 1 – 2  tablespoons olive oil 2 – 4  tablespoons of chopped fresh parsley (or  1 tablespoon  dried parsley) salt and pepper, to taste INSTRUCTIONS Make It Now: Preheat oven to 350°F. Grease an 8×8 inch casserole dish with cooking spray. Layer the fully-cooked chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered. In a small bowl, mix the breadcrumbs, olive oil, fresh ...