Ohh Hello soup again....

You will soon discover that I love soups, chowders and chili's.... Nothing is better on a cold day than a big bowl of soup.  This soup comes from a recipe I saw in the Food Network magazine.  I have re- worked it a bit to suit my tastes.  The original recipe was written for a slow cooker.  Rarely do I plan week-night meals ahead, so I have adapted the recipe for VERY quick stove top prep.
When I first told my family about this recipe- noses crinkled up and heads started shaking.  However after the first taste.. I had converted them. This is actually my mothers favorite way to have chicken soup (minus the peas).

Lemon Chicken Dilly Soup

1 lb bag of baby carrots
4 long strips of lemon zest
4 sprigs of fresh dill plus 2-3 tablespoons of chopped dill ( I  have used dried dill with no problems )
1 tbsp olive oil
2 lbs of boneless skinless chicken breasts, if very large cut in half
8 cups of chicken stock/broth
2 cups of water
1 cup of tiny star pasta
1 large bag of baby spinach
1 box of baby peas- thaw
feta cheese
lemon wedges


In a large pot combine the chicken stock, water, chicken breasts, 4 sprigs of dill, lemon zest, and olive oil.  Simmer gently for 20-30 minutes.
Add carrots and finsh cooking until carrots are done to your liking.  Remove chicken breasts.  You should be able to shred the chicken using two forks.  Add the chicken back into the pot.  Add Spinach and pasta, cook about 5 minutes until pasta is tender.  Add peas to warm through.
Serve soup in big bowls with lemon wedges and feta cheese to sprinkle on top.

You can also combine all ingredients EXCEPT spinach, and pasta and cook in a crock pot on low 8-10 hours. Remove and shred chicken.  Before serving stir in spinach and peas.

Sit down, pick up a big spoon... and enjoy

xoxo Beans!!

You asked for it... Party- LOWER BELAIR STYLE!!

Over the next several days I will be posting frequently requested recipes.  Some are from my kitchen and some have come from my wonderful family and friends.  Unfortunately I can't post pictures for all of these recipes, because this blog has the potential to make my entire family put on a good amount of weight!
Tonight's recipes come from a far away land... Lower Belair Drive.  On occasion my good friend Sharon would make the long trip (when they let her out) to Upper Belair.  When she made the trip... ohh she brought the goods!!  Two of my favorite recipes follow.
The first is listed in my family cookbook as "Sha's Veggie Dip"!  I'm not sure what the real name for this is.. but it is incredible!  It's tangy and slightly sweet, great with veggies, pretzels, or potato chips!
Give it a try.. I PROMISE you will love it!

Sha's Veggie Dip

8 oz of cream cheese
2 tbsp of sugar
dash of milk
1 tsp of mayonnaise
1 tbsp of cider vinegar
dash of salt
1/4-1/2 of a small onion minced very fine

Mix above ingredients and chill for several hours before serving



This next recipe also made it into the cookbook.. and it's called


Lower Belair Drive Party Mix

4 cups of golden graham cereal
1 lb of mixed deluxe nuts ( without peanuts )
1/4 cup of Parmesan cheese
1/4 cup of butter
1/4 tsp of oregano
1/4 tsp of celery salt
1/4 tsp of garlic powder


In a medium saucepan melt all ingredients together, except cereal and nuts.  When melted, add nuts  and spread on a cookie sheet.  Bake at 300 degrees for 15 minutes stirring every 5 minutes.  The nuts should begin to brown slightly.  Upon removing from the oven, add cereal immediately and mix well.  Cool on a cookie sheet so that cereal does not become soggy.


Now I'm sure that when you read the above recipe, you might say to yourself "What the heck goes on down on Lower Belair Drive".  I agree when you read the ingredient list, it might not sound appealing!
However... I challenge anyone to try this party mix and not fall in love with it!!  It's a refreshing change of pace from the normal chex mix. Please give it a try and leave your feedback.
If anyone has a request for a recipe that you might have sampled in the past, please email me or leave me a message here.  I will be happy to help.

Sit down, no fork needed, and enjoy your trip to LOWER BELAIR

xoxo Beans!!!

Texas Sheet Cake

This dessert is a great choice to throw together quickly and will feed a large group.  I was given this recipe by a friend of mine named Marlyce.  It's very different from any other cake I have ever made as this is made on the stove top and baked for a very short amount of time.  The frosting is poured on as soon as it is removed from the oven.
I have received great feedback from this recipe, and many suggestions.  My sister thinks it tastes like a molten lava cake.  My mother says"warm fudge",  she also would like to try it refrigerated.   I think I would like to try chopped macadamia nuts sprinkled on top in lieu of the walnuts, or leave the frosting off completely and sprinkle with powdered sugar.
 Please let me know what your variations are.

Texas Sheet Cake

3 sticks of butter
1 cup of water
8 tbsp of cocoa powder (divided)
2 cups of sugar
1/2 tsp salt
1 tsp baking soda
2 cups flour
2 eggs
1/2 cup sour cream
1 cup chopped walnuts
1 box confectioners sugar
2 tsp vanilla
6 tbsp milk

1) In a large sauce pan bring to a slow boil 2 sticks of butter, 1 cup of water, and 4 Tbsp of cocoa powder. Remove from heat at this time.

2) Add all at once 2 cups of granulated sugar, 1/2 tsp salt, 1 tsp baking soda, 2 cups of flour. Use whisk  to combine well.
3) At this point add 1/2 cup of sour cream, mix well, then add 2 eggs.

4) Spread mixture into a cookie sheet ( 15x10x1 inch) that has been sprayed with cooking spray

5) Bake in a 350 Degree oven for exactly 20 minutes
6) While cake is baking wash sauce pan, and melt together  1 stick of butter, 6 Tbsp milk, and 4 Tbsp cocoa
7) As soon as mixture boils add 1 box of confectioners sugar and 2 tsp of vanilla extract.  When sugar is incorporated well add chopped nuts.

8) When you remove the cake from the oven, pour the hot frosting mixture over the cake.  Use a large off-set spatula to spread evenly.

9) When cool, slice into squares and serve.

Promises,Promises....

Long time no blogging...  Due to lack of key ingredients... (butter and motivation)..

Please check back tomorrow for a major blogging event!  Tomorrow I will be posting recipes and pictures for Texas Sheet cake and other culinary delights!!
I would also like to take this opportunity to ask everyone to share with me via email your families favorite holiday recipes. Every home has a dish that HAS to be on the Thanksgiving or Christmas table.  I would like to start working on a special holiday project...

My Email address is Rebeccabellavance@sbcglobal.net

I really look forward to hearing from everyone

xoxo Beans!!

Swiss Chicken Casserole

I'm  a little slow this weekend with my blog posts.  I'm spending the holiday weekend away with the girls at the Caron Cottage in Pennsylvania. It beautiful and peaceful.. and there is unbelievable outlet shopping!! It's nice to get away.. but there is no place like home.  When I think of home, roast chicken with all the fixings comes to mind.
This casserole can be put to together in no time and tastes like you spent hours in the kitchen.

Swiss Chicken Casserole

6 boneless skinless chicken breasts- The individually packed breasts are the best due to uniform size
1 can of cream of mushroom soup
1 stick of butter
1 package of Swiss cheese
1 bag of seasoned stuffing mix

1. Spray a 13x9 pan with  cooking spray.  Place the chicken in the pan, spreading it out evenly.  Don't let the chicken overlap as it will not cook evenly.
2. Spread the can of cream of mushroom soup over all of the chicken.
3. Cover the casserole with Swiss cheese.  The more cheese the better.

4.  Prepare the stuffing using the stick of butter.  I always use more water then the bag of stuffing calls for.  This bag called for 1 1/2 cupa of water.  I used a total of 2 1/4 cups.  You want the stuffing to retain some of the cube shape, however it must be moist enough to withstand baking uncovered and not dry out.
5. Spread the stuffing over the casserole, fluffing it with a fork.

6. Bake uncovered in a 375 degree oven for about 1 hour.  The entire casserole should be bubbly and the stuffing should brown nicely.

For a quick meal just serve with a salad and cranberry sauce.  If you have time mashed potatoes, and vegetables will give you the Thanksgiving experience. Nothing beats a great casserole on a cold fall night!
Bundle up, pick up your fork, and dig in!!!

Cheryl Bellavance Approved!!!!!

XOXO Beans!!

Chicken Noodle Soup- Express version

Lesson learned today- When your husband tells you that its going to turn out to be a beautiful day, there is NO rain in the forecast....... It's ALWAYS better to check Doppler Radar before you leave the house!!

Many of you, may know that Stewie and I, as part of our mid-life crisis, purchased "bikes".  Stewie a flashy white motorcycle with flames, and I am the proud owner of a raspberry scooter. On our days off, weather permitting we travel up route 169, stopping at cafe's and shops along the way.  We usually head up into Massachusetts, turn around and head back down 169 into Jewett City, Rhode Island, Sterling and back home.  Well today, we stopped for brunch at Java Jive Cafe in Woodstock. During our meal I looked out and said " It looks like it's going to rain". I was assured, repeatedly, the weather promised sunshine today.  Well, as my luck would have it, the skies opened up and it poured!  It continued to rain until we pulled into our driveway.  Now, I'm sure your thinking it's not that big of a deal.  Keep in mind, my pretty scooter goes max speed of about 50 miles an hour on flat terrain.  Rain smacking into my face at 40 miles per hour feels wonderful!! Also a puffy down jacket, which is a great fashion statement when the weather is nice..... turns into a SPONGE in a downpour!!  Couple all the above factors together and it's a chicken soup night!!

This EXPRESS VERSION of chicken soup is made in one of my new favorite kitchen gadgets... An Electric Pressure Cooker.  If you haven't purchased one of these to add to your kitchen arsenal, please consider it.  After alot of research I decided on the Cusinart Electric Pressure cooker.  It costs about $100 with free shipping from Williams Sonoma... that was the best value I found on the Internet.  Meals that normally simmer for hours, or spend all day in a crock pot take just minutes.  And the new Electric models have so many safety features included, you no longer have to fear that you will soon be scraping chicken off your ceiling.

Chicken Soup - Express Version


1 tbsp of butter
1 tsp olive oil
2 small onions, finely chopped
3-4 cups of sliced baby carrots
1 cup sliced celery
3-4 lbs of chicken breasts bone in skin on
1/2 tsp kosher salt
1-2 tbsp parsley flakes
2-3 springs fresh thyme, or 1 tsp of dried
5 1/2 cups of low fat, low sodium chicken broth
1 bag of egg noodles, rice, or other desired noodle

1. Set pressure cooker to saute' and add butter, olive oil, and onions.  When onions become soft and translucent, stir in celery and carrots. Cook for about 5 minutes stirring occasionally.

2. Add chicken to pot, sprinkle with salt, pepper, parsley, and thyme.  Add chicken broth to pot.  Be sure not to over fill the pressure cooker.  Most models have a Max Fill line.
3. Lock lid in place, set pressure to High.  Set timer for 8 minutes ( yes only 8 minutes )

4. When the 8 minutes is complete, shut pressure cooker off and allow pressure to release naturally for about 5-10 minutes.  (this means leave the pressure cooker alone and the pressure inside will release very slowly, with out the giant puff of steam)
5. After 5-10 minutes have passed, release any remaining pressure, using the quick release valve.

6. Remove chicken from cooker.  Remove skin and bones.  Shred chicken with forks, and return meat to pot.

7. Serve over egg noodles, rice or cheese tortillini.

Sit down, pick up your fork and enjoy in no time at all!!

xoxo Beans!!

My ever willing taste tester Kim.  She has not been to the grocery store since she moved back to Moosup.   She's not happy about this Blogging... it interferes with her eating!-xo Bobby!!!

Muddy Buddies

Rain Rain.... Go Away! All the rain today ruined a rare opportunity to spend a day off enjoying the beautiful fall foliage.  Instead.. we took a trip to IKEA. (More on the wonderful food at IKEA in another post, seriously.. have you all tried the Swedish meatballs???)
I was trying to think of something VERY quick that I could whip up and thought.. Muddy Buddies!!  I first ran across this recipe several years ago watching, believe it or not, John and Kate Plus 8!  Now to redeem myself, this WAS several years ago.  At the time Kate was still a somewhat normal housewife, trying to run a house without nannies, personal assistants, and a Million Dollar Salary from TLC.  I watched her making this recipe with her little gang, they had a blast and they gobbled up the end result with huge smiles and giggles.
This recipe should come with a black box warning... if they have that kind of thing for food and nutrition labels.  It contains all things wonderful.. peanut butter, chocolate, butter, and GLOBS of sugar.  I think it would be best served to your children before a trip to visit the grandparents.  On a serious note, if your child's school allows you to bring snacks that contain peanut butter, single servings placed in clear decorative goodie bags and tied with orange curly ribbon look wonderful. Or better yet pour a ice cold glass of milk, pop in a movie... and don't worry about the scale in the morning....
I believe this recipe is gluten free..

Muddy Buddies


9 cups of Corn Chex Cereal
1 cup of semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups of powdered sugar

1. Place 9 cups of cereal into a very large bowl and set aside

2. Add butter, chocolate chips, and peanut butter into microwave proof bowl, cook 1 minute on high uncovered.  Stir and continue to microwave in 15 second intervals until smooth, creamy, and well combined

3. Add 1 tsp of vanilla to chocolate mixture stir well. 

4. Pour chocolate over cereal and combine until all cereal is coated well.

5. Divide cereal mixture evenly between 2 gallon size zip lock bags.  Add 3/4 cup of powdered sugar into each bag, seal then shake vigorously until cereal is entirely coated in sugar.

6. Spread cereal onto cookie sheets covered with wax paper until cool.  Store refrigerated in an airtight container.

Now Sit down, don't even bother with the fork, and enjoy!!

xoxo Beans!