Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Baked Crab Rangoon

I love this recipe, but in all honestly I prefer them to be fried rather than baked. I know baked is a much better choice, but there is something about fried rangoon that just taste amazing!
  • 1/8 tsp. garlic salt
  • 1/8 tsp. Worcestershire sauce
  • 14 won ton wrappers
  • 1 small green onion
  • 4 oz. (imitation) crab
  • 3 oz. cream cheese


  1. In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
  2. Stir in crab and onion.
  3. Place 2 teaspoons full in the center of each wonton wrapper.
  4. Moisten edges with water; bring corners to center over filling and press edges together to seal.
  5. Place on a baking sheet coated with non-stick cooking spray.
  6. Lightly spray wontons with nonstick cooking spray.
  7. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.
Makes 14 Crab Rangoon (2 per Serving)

Poblano Chicken Chowder

My husband and I love stuffed poblano pepper. It’s one of our “go to’s” when we go out to our favorite local Mexican restaurants. I found a recipe for chicken poblano chowder on the Food Network Website and decided to give it a try. I have to say this recipe is phenomenal .We all absolutely loved it. It’s creamy and very filling. If you like poblano peppers you will love this recipe. 

Caution to the heat sensitive this recipe tends to be a bit warm. You could probably half the amount of poblano peppers down to one also be sure to remove the seeds and the ribs. If you like the heat you can increase it by leaving everything in. I used two peppers removing the seeds and ribs and I must say my sinuses were open by the end of dinner, but I loved it.
This recipe would be wonderful on a cold wet night. Although this recipe calls for chicken I don’t know that I would add chicken to it again. I just didn’t see that it added anything other than bulk to the chowder. I think you could easily leave it out and get the same results. This chowder focuses so much on the pepper that the chicken is over shadowed. Most of the time I couldn’t taste the chicken at all. You could easily make this vegetarian.
Feeds: 3-4
  • 1/2 cup olive oil or margarine
  • 2 large carrots cut into 1/2-inch dice
  • 1 large onion, cut into 1/2-inch dice
  • 3 stalks celery, cut into 1/2-inch pieces
  • 1 minced garlic clove
  • 2 small poblano peppers, seeded and cut into 1/2-inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • ½ teaspoon of garlic powder
  • 1 tablespoon chicken bouillon granules
  • 1.5 quarts chicken broth
  • 1/4 bunch fresh cilantro leaves, minced
  • 1 1/2 cups diced (large pieces) grilled chicken
  • 1/4 cup (1 stick) unsalted butter
  • 1/4 -1/2  cup all-purpose flour
  • 1 can of evaporated milk
  • ½ can of sweet corn
  • 1-6oz can of chopped green chilles


  1. On 400 degrees roast poblano peppers on a baking sheet for 15-20 minutes. Remove from the oven and place in a closed paper bag for 20 minutes then remove the clean skin from your pepper then dice.
  2. Heat the oil or margarine in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, garlic powder, pepper, cumin, and thyme. 
  3. Sauté for 7 to 8 minutes or until the vegetables begin to soften. Stir in the chicken bouillon, corn, and green chilles. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. 
  4. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. 
  5. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. 
  6. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. 
  7. Remove the pot from the heat. Stir in evaporated milk. Garnish with cheese, or tortilla chips. 

New Braunfels Cauliflour Soup

This is a recipe my Mom copied from a German restaurant she and my Dad ate at in New Braunfels, TX on the honeymmoon. It’s such a simple, yet yummy recipe! I love it soooo much!! It’s creamy and flavorful.


  • 16oz Fresh Caulifour
  • 1 cup chopped Celery
  • 1 cup chopped Onion
  • 20oz Velveeta Cheese cubed
  • 1 1/2 cups Milk


  1. Rinse cauliflour in water and break into florettes
  2. Put in a pot along with the chopped onion, and celery
  3. Add enough water to steam the vegetables
  4. Steam the vegetables for 20 minutes
  5. Add cheese and stir until melted
  6. Add milk and stir
  7. Keep stiring until the cheese and milk meld together
  8. Heat until warmed through and serve

Chalk Markers By Colore – 6mm Bullet and Chisel Tip – 8 Pack Bright Vibrant Colors Review

2015-04-18 23.59.57

A few weeks ago I did a review for the white Colore Liquid Chalk Markers and you know how much I loved them. This week I had the ability to try out the Colore Colored Markers and I love them just as well but this time I love them in color! Check out my review below.

2015-04-16 21.06.14

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Disclosure: I received one or more of the products mentioned above in exchange for review from Giveaway Service website. Regardless, I only recommend products or services I use personally and believe will be good for my readers. Reference ID: pmb80ba73857eed2a36dc7640e2310055a

(Left Over) Mashed Potato Soup

This is a really great way to use up extra mashed potatoes, or to pre-plan a second meal piggy backing off a side dish.  This really doesn’t cost much, and it’s easy. It literally took me ten minutes to put together. It’s a nice warm, hearty, and quick meal for a week night dinner. 


  • 3 (packed) cups of left over mashed potatoes 
  • 3 tbs bacon bits (do not use Baco’s)
  • 4  tablespoons  unsalted butter
  • 3 cans of carnation canned milk or about 4 1/2 cups of milk
  • 3  ounces shredded cheddar
  • Salt and pepper
  • 4 thinly sliced green onions (scallions)
  • Top with green onions, cheese, bacon bits, or all!


  1. In a sauce pan melt butter 
  2. To the butter add bacon bits, and green onions cook until the green onions are soft 
  3. Add mashed potatoes to the pot and start slowly adding each can of milk one at a time using a whisk to mix together mixture in the pot. 
  4. Once each can is added and the mixture is well mix together bring to a boil, but continue to mix together so you don’t burn the soup. 
  5. Once the soup comes to a boil add the cheddar. 
  6. Add salt and pepper to taste at this point. 
  7. Turn down the temperature and simmer and serve when you are ready.

Broccoli, Cauliflower, and Cheese Soup



  • 8.oz Fresh Cauliflower
  • 8.oz Fresh Broccoli
  • 1 cup chopped Celery
  • 1 cup chopped Onion
  • 20.oz Velveeta Cheese cubed
  • 1 1/2 cups Milk


  1. Rinse cauliflour in water and break into florettes
  2. Put in a pot along with the chopped onion, and celery
  3. Add enough water to steam the vegetables
  4. Steam the vegetables for 20 minutes
  5. Add cheese and stir until melted
  6. Add milk and stir
  7. Keep stiring until the cheese and milk meld together
  8. Heat until warmed through and serve

Bratwurst Stew

I am not really a brat person but I know a lot of people who love them. The one’s I tried were made of a beer brat. I think the next time I make this recipe I will choose a chicken and spinach brat. I think the lighter flavor of the brat would be better for me.  


  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 medium carrots, cut into 3/4-inch chunks
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, chopped
  • 1/2 to 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon garlic powder
  • 3 cups chopped cabbage
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 5 fully cooked bratwurst links, cut into 3/4-inch slices
  1. In a large saucepan, combine the broth, carrots, celery, onion and seasonings. 
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. 
  3. Add the cabbage; cover and cook for 10 minutes. 
  4. Stir in beans and bratwurst; heat through. Yield: 10 servings.

Applesauce Granola


I love granola I only wish there was a way to make amazing granola lower in calories. I mean really low! Until then we will just have to “suffer” with a lot of calories and eat amazing granola anyway.

This recipe for apple sauce granola is delicious and so very easy! I love making homemade granola because it’s so good and so much better than anything you buy in the store. Plus have you seen the price of granola in the stores yikes! Homemade is super inexpensive!


  • 4 Cups old fashioned oats
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 C applesauce, unsweetened
  • 1/4 C brown sugar
  • 1 T honey
  • 1 T olive oil or butter


  1. In a medium saucepan, combine the 1/2 C applesauce, 1/4 C brown sugar, 1 T honey, 1 T olive oil (I used butter here) and 1/4 tsp. salt.  Warm the mixture and then set aside.  
  2. Add in the 4 C oats along with 1 tsp. cinnamon.  
  3. Stir until all the oats are well coated.  Then, spread the mixture on a large half-sheet cake pan, or into a 9×13 baking dish.  
  4. Bake at 300 degrees for 50 minutes, stirring every 10.  
  5. Cool completely & store in an airtight container.  

Original Recipe Source

Curv Bath Pillow Review #CurvBathPillowSteadi


Hey guys check out my video review for the Steadi Curv Bath Pillow. If you are looking for a luxury spa day in the comfort of your own home this is the pillow for you. For more information and how to purchase this wonderful bath pillow visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Sh&Sh #1 Pizza Cutter Review #SHSH

2015-03-18 04.31.05

One must have in my kitchen is a good pizza cutter. I don’t just use my pizza cutter for pizza I use it for so many other things. I use my pizza cutter for cutting corn tortilla chips to make homemade tortilla chips, I use the pizza cutter to make bunuellas, and I especially love using the pizza cutting to make quesadillas. I like the perfect shape quesadillas.

The Sh&Sh #1 Pizza Cutter fulfills my kitchen needs for so many reasons. I love the fact that this pizza cutter has a really large wheel and it’s steady as you are cutting a something as thick as a pizza crust but can be just as steady cutting something as thin as a corn tortilla. The Sh&Sh #1 Pizza Cutter is also wonderful in the way that it’s a 100% stainless steel blade! 

2015-03-20 13.58.30

This cutter can be used for cutting pizza, pie, crust, pastry dough and of course so many other things. It’s very versatile. This pizza cutter will not rust!

The Sh&Sh #1 Pizza Cutter has an easy to use, hard rubber handle offers improved control with a comfortable grip, and it’s easy to clean. I love this because I have an old pizza cutter that is almost unusable because it’s so hard to clean and everything sticks to it.

This is a must have pizza cutter for any kitchen!  

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