Dec 4, 2008

I can't say enough about this recipe!! This is YUUUUMMMY! I took a few recipes, but didn't like or have everything I needed for them so I made this up as I went along! They turned out so good! My husband freaked over them, and to be honest so did I!
Quick and Easy Charro Beans

19.75oz can Whole Pinto Beans (Drained)
1/4lb bacon
2 Cloves of Garlic
½ Onions
½ cup Chicken Broth

Cut your Bacon up into 1/4-1/2 inch slices. Fry until crispy. Remove Bacon and dry on a paper towel while leaving the bacon drippings in the pan. To the drippings add Onion, and Garlic. Cook until tender and translucent. Remove 1 cup of beans and leave them in reserve. Take remaining beans and mash them in the pan of onion and garlic. Mix it all together, and Add Chicken Broth. Add remaining beans and mix all together. Once mixed add cooked bacon back to the pot. Cook until bacon is no longer crisp. If needed add additional Chicken Broth to the beans.

This is one of my favorite recipes. I don’t care what time of year it is hot or cold bring on my hearty chicken stew. This was a favorite of mine when I was a kid too. We would have it so often that finally my parents said NO MORE they were sick of it but I sure wasn’t!

I make this as often as possible. Unlike the recipe I normally just eye ball the veggies and the broth. I cut up enough veggies to fill up my pot. Normally I double the potatoes and triple the carrots and just add extra broth! I don’t even measure anymore because I have made it so often.

Originally this recipe was on a Tyson Chicken recipe card in the grocery store butcher area when I was a kid. Thanks Tyson for making me one happy kid!


  • 1 lb. of boneless chicken breast raw
  • 2 carrots
  • 2 potatoes
  • 2 stalks celery
  • 1 medium onion sliced
  • 16 oz. to 56 oz. of chicken broth or enough to fill to the top of your vegetables
  • 1 tbsp. of ketchup
  • 1/3 cup flour
  • ¼ tsp. thyme
  • 1/2 stick of butter
  • ¼ tsp. Salt
  • Pepper a few dashes
  1. Cut chicken up into bite size pieces
  2. In a zip bag mix flour salt and pepper together then add chicken pieces and shake until the chicken is well coated. 
  3. Add butter to pot a 4 to 6 quart pot and melt.
  4. Add chicken to the pot. Cook chicken about 4 minutes or until the chicken is nicely browned. 
  5. Remove the chicken from the pot and set aside
  6. To the pot and remaining chicken drippings add celery and onion cook for another 3 minutes. 
  7. Return the chicken back to the pot
  8. Next add in the vegetables, salt, pepper, thyme, and ketchup.
  9. Also if any flour is remaining in the zip bag add the flour in for thickening
  10. Once everything is in the pot top off with chicken broth
  11. Bring to a boil then lower the temperature to a simmer
  12. Stir every 10-15 minutes to prevent burning.
  13. cook until vegetables are tender.
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Dec 3, 2008

Sorry it's been awhile since I posted last... Life has been a disaster around here! I wanted to share this recipe. I made them a few months ago, and plan to make more tomorrow. They are a nightmare worth of work, but a million dollars worth of yummy. They seriously will take you all day to make! So don't have any plans! This has to be the exact recipe for Cinnabons Rolls! I will post back with pictures.


2 packages active dry yeast
1 cup
water (105-115 degree)
2/3 cup
granulated sugar
1 teaspoon
granulated sugar
1 cup warmed
2/3 cup
2 teaspoons
eggs, slightly beaten
7 cups
all-purpose flour (or more if needed, up to 8)

1 cup melted
butter, , divided
1 3/4 cups
granulated sugar, divided
3 tablespoons
ground cinnamon
1 1/2 cups chopped
walnuts (optional)
1 1/2 cups
raisins (optional)
2/3 cup melted
4 cups
powdered sugar
2 teaspoons
4-8 tablespoons
hot water

1 To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.

2 In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.

3 Add half the flour and beat until smooth.

4 Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

5 Turn out onto a well-floured board; knead 5-10 minutes.

6 Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

7 When doubled, punch down dough and let rest 5 minutes.

8 Roll out on floured surface into a 15 x 20 inch rectangle.

9 To prepare filling: Spread dough with 1/2 cup melted butter.

10 Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.

11 Sprinkle with walnuts and raisins, if desired.

12 Roll up jellyroll-fashion and pinch edge together to seal.

13 Cut into 12 slices.

14 Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

15 Place cinnamon roll slices close together in pans.

16 Let rise in warm place until dough is doubled in bulk,about 45 minutes.

17 Preheat oven to 350 degrees.

18 Bake 25 to 30 minutes, or until rolls are nicely browned.

19 Cool rolls slightly.

20 To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.

21 Spread over slightly cooled rolls.

Oct 17, 2008

This looks super good, lets see if it's as good as Kozy Shacks!! I found it on Betty!!

cup uncooked regular long-grain rice
cup water
eggs or 4 egg yolks
cup granulated sugar
cup raisins or chopped dried apricots
2 1/2
cups milk
teaspoon vanilla
teaspoon salt
Ground cinnamon or nutmeg
Raspberry Sauce, if desired
tablespoons granulated sugar
teaspoons cornstarch
cup water
box (10 oz) frozen raspberries in syrup, thawed, undrained
Whipped Cream, if desired
cup whipping cream
tablespoons granulated or powdered sugar
teaspoon vanilla
In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Oct 9, 2008

I haven't tried these yet, but do they look yummy or what? I found them on yahoo Food (I didn't even know there was such a thing?)
Swirled Cheesecake Brownies
4 ounces reduced-fat cream cheese (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 egg
2 large egg whites or dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong brewed (or prepared instant) coffee or black tea
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
Yield: 24 servings

Sep 27, 2008

Yesterday my Malcome got snipped! ! Thank goodness he is six months old so it was time! We have too many girl cats in the house to take a chance on inbreeding! He actually did really well . This was his first time to leave the house. Not only did he get "fixed" he got his rabies shot too. They said he wouldn't want to eat until today, but they don't know Malcome! He was happy to be home, hasn't had any pain, and has been running around like a loon! He is just like normal... it's a far cry from when a girl get spayed!

Sep 25, 2008

Sep 18, 2008

I promised everyone I would keep you up to date on where we stand with Ike. We made it through OK with just a little damage. Most people have it much worse than us! I can't even begin to describe how depressing it is here. Honestly I never thought I would agree with anything that came out of the mouths of someone who had to deal with Katrina, but when it comes to FEMA and the Red cross, they are both a joke. Over on the west side of Houston no one was here to help us. We had no way to cook, at the beginning not restaurants, no ice.... Not one of those groups were within 20+ miles of here. I would never give a penny to the red cross again! It's such a joke, and FEMA is ever worse! Here are some pictures I took, and one I found online ... It's the beach Kevin and I were married on.... now it's part of the ocean!!

Here are two of the kittens we are trying to find homes for sleeping as the house was being beaten to death by Ike. Look at it sleeping with my old cellphone... don't ask me why? (Hint Hint Anyone need a kitten?)

A street sign down the road bent in half

The school zone sign that was in the middle of the road on a pole. Now it's about 50 feet away stuck in the ground. Kevin dressed in his best clothes (ha ha) Needless to say we were running out of clean clothes there at the end.

The power line that was preventing us from getting power!!!

A depressing site ... now it's a dead tree

Our leak... nice huh?

The line down the road for gas. It went on and on... this was the same Chevron I paid $5 for a 12pack of Pepsi!! Bastards!

Sep 12, 2008

Hurricane Ike 7:20 Video #3

Here is my second video of Ike! I got this by my Moms house. Look how much the wind has picked up in one hour!!

Hurricane Ike Video #1 5:40PM 9/12/08
Here is my very first video ever!! I got this by my moms house! Here comes Ike!!

Hi everyone I promised updates as much as possible. We are as ready as we can be, but it's still coming! The weather is starting to change we are seeing stronger winds, and a little rain. Nothing much is open except a few places to eat. I will keep you updated as much as possible. Please pray for us... we are going to need it. Here is an updated pic 24 hours later than the last one. As things get a little worse I will try to post so video!

Sep 11, 2008

Hurricane Ike Here it comes!!!
People have been asking us about the hurricane and what we are going to do We have decided to do as the Mayor has asked and stay at home and stay safe I thought as long as I can I will keep everyone updated as to what is going on and how we are all doing So far it's get dark humid and our animals are going nuts Here is an update from the sky
I took this picture at 5:24pm

Sep 1, 2008

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The owners of Colie’s Kitchen are on occasion compensated to provide opinion on products, services, websites and various other topics. Even though the owners of Colie’s Kitchen may receive compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. 

The views and opinions expressed on Colie’s Kitchen are purely the owners own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.  Colie’s Kitchen does not contain any content which might present a conflict of interest.

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Mar 3, 2008


Cake3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 can ( 8 oz) crushed pineapple, undrained
2 cups chopped bananas (about 4)
2 cups chopped pecans

Cream Cheese Frosting
2 packages (8oz each) cream cheese softened
1 cup (2 sticks) butter or margarine
1 32 oz package of confectioner’s sugar
2 teaspoons vanilla extractDash of salt

Preheat oven to 350°
In large bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 cup chopped pecans. Spoon batter into 3 greased and floured 9-inch cake pans.
Bake 25 minutes or until toothpick inserted in centers of cakes comes out clean. Cool in pans 10 minutes. Remove from pans and on wire racks cool completely. Frosting: In large bowl with electric mixer, beat cream cheese and butter or margarine until smooth. Add confectioner’s sugar and beat until light and fluffy. Stir in vanilla and salt. Generously spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup pecans.
Pumpkin Roll (this is fantastic and a great presentation if you want to give it to someone as a gift)Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR

FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Mar 2, 2008

This is one of my favorite recipes. It’s truly comfort food for me, and it will always remind me of my Dad. He was a great Cajun cook, and this recipe is all him. It’s hot and hearty full of bold flavors. It's important to note that the chicken broth can make or break this recipe. Only use a tasty chicken broth, and fresh seafood!

  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 15 oz. can diced tomatoes
  • 3/4 cup chicken broth (You could use clam juice)
  • 3/4 cup white wine (if you don't have wine you can double the chicken broth)
  • 1/2 teaspoon basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
  • 1/2 cup scallions, chopped (including green parts)
  • 1 lb. medium shrimp, peeled (deveined)
  • 3-4 cups cooked white rice
  1. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
  2.  Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
  3. Stir in tomatoes, chicken broth, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
  4. Thin with chicken broth if roux is too thick. Add hot sauce to taste, scallions, and shrimp.
  5. Simmer 5 minutes, or until shrimp are no longer pink.
  6. Remove bay leaf.
  7. Serve over rice. (use brown to save on calories)
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Mar 1, 2008

John Davidson Turtle Brownies


  • 14 oz. package of caramels
  • 2/3 cup evaporated milk
  • 1 box German chocolate cake mix
  • 3/4 cup softened margarine
  • 1 cup nuts (walnuts and/or pecans)
  • 12 oz. semisweet chocolate chips


  • Combine caramels and 1/3 cup evaporated milk on top of double boiler (when's the last time you heard "double boiler?"). Stir mixture until melted.
  • Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press half of cake mixture in a greased 13x9 inch pan and bake for six minutes at 350 degrees.
  • Remove from oven and sprinkle chocolate chips on top. Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes. Cool slightely and cut into bars.

    Jan 2, 2008

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    The Goalie and I 
    Pull up a chair and have a set and welcome to Colie’s Kitchen. My name is Nicole Sherman I am the editor of Colie’s Kitchen. Colie’s Kitchen isn’t necessarily a recipe blog, but a blog based on the views from my side of the world, or my side of the table so to speak.

    I am a married “bonus mom” (step mom) to a wonderful husband “the goalie” and a tween “the princess”!

    "The Goalie"
    I am a full time college student, with a full time life of organized chaos. Organized chaos pretty much says it all except saying that I am organized is probably exaggerating. My goal is to cook dinner each night, but as life goes that is much easier said than done. My family and I are not on a diet, but we are learning how to eat the right way, and learning a healthier lifestyle change. I love to cook, but hate to do dishes. I hate to clean, but I hate a dirty house. I don’t mind doing laundry, but I hate to fold it, and then put it away. Simply put I need a housekeeper! I hate housekeeping, but like I said a dirty house is not an option!

    The "Princess"
    Life isn’t always easy, but it certainly could be worse. I am blessed beyond anything thing I could express to you. I have an amazing family and a relatively great life in Texas. Besides cooking I love to coupon because I love saving money. The more I save the more I have to spend! I love to do crafts although I am not that great at it. I love the outdoors and the cooler weather. Scuba diving, snorkeling, and ice hockey are life to me. I love animals and have more than I care to admit to.

    I am Catholic with a great love for my savior Jesus Christ. I am half city girl and the other half country girl. I am a good friend, but I could be better. I am not a clothes hound, nor a fashionista, but I do love high heels and blue jean just not necessarily together. I am an emotional eater who is trying to overcome my addiction. I stopped being shy the summer after my senior year of high school. I got over it, when I realized that I wouldn’t get anywhere in life by being shy. I don’t tend to hold back on anything I think, I am outspoken, sometimes obnoxious, but I wear my emotions on my sleeve so beware.

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    Jan 1, 2008

    Crockpot/Slow cooker
    Salad Dressing:
    Low Calorie
      Last Updated 10/15/14

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