Tuesday, December 30, 2008
1 pound hot Italian Sausage- cut into slices
6 slices bacon, diced and cooked
3/4 C diced onion
Cook all these ingredients in a pan and drain the extra grease.
1 1/2 tsp mince garlic and simmer for 1 minute.
1 giant can of chicken broth
2 medium potatoes, diced to 1/4 inch.
Simmer for 15 minutes
Add: 2C chopped kale leaves and 1/2 C heavy whipping cream. Simmer for 4 minutes. Serve with grated parmesean cheese.
Wednesday, December 24, 2008
Creme Brulee (recipe from food network, Alton Brown)
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving
Thursday, December 18, 2008
1. We LOVE the White Bean Chili Recipe (from Kelly Dean that LeeAnn posted) I make this pretty often. I have substitued cilantro for the green chiles in a pinch and that was so good also. I love to munch it with Lime Tostitos and a dollop of sour cream. YUM!
2. I also love Mere's tomato Soup
3. Julie's baked potato Soup
I also love, love, love Mere's Orzo Salad it is SO good!
also like Jen's Balsamic Penne Pasta
Keep those recipes coming! I love to come here to find something new when I'm planning my meals. Eryn
Tuesday, December 16, 2008
Pork Chops and Apples
6 pork chops (1/2” thick. About 1 ½ lbs.)
3-4 apples, unpeeled and sliced
¼ c packed brown sugar
½ tsp cinnamon
2 Tbsp. butter
Heat oven to 350. Grease 9x13 pan.
Brown chops on medium heat about 5 minutes, turning once.
Place apples in baking dish. Sprinkle sugar and cinnamon. Dot with butter. Top with pork.
Cover and bake 1 hour or until pork is slightly pink in center and apples are done.
Monday, December 15, 2008
Chicken Noodle or Rice Soup
8 c chicken broth
1 c milk
1 Tbsp butter
3/4 c carrots, chopped (I usually add more)
1/2 c celery, chopped(I usually add more)
1/2 c onion, chopped(I usually add more)
1 clove minced garlic
1/2 tsp dried marjoram, crushed
1/4 tsp pepper
1/2 to 1 tsp salt to taste
2 c cooked chicken, diced
6 oz. egg noodles or 1/2 c rice
1 tsp or more Better Than Bullion chicken flavor
2 Tbsp butter
1/2 c flour
1/2 c milk
In large stock pot, cook carrot, celery, onion, garlic, salt, pepper in 1 Tbsp butter, for a few minutes. Add broth, 1 c milk. Cook 20 minutes. Add cooked chicken and dry noodles or rice. Cook 10 -12 minutes or until done. Mix 1/2 c milk, flour and butter and add to soup to thicken.
One secret to making this extra good is a jar of Better Than Bullion. They sell this at Costco, winco, etc. It is a paste rather than cube or granules. I think it tastes "better than bullion." Just add 1 tsp at a time until it tastes more chickeny. This is especially nice to use if you have your own broth that maybe isn't as strong as the canned.
Also my absolute favorite noodles for this soup are Vita Spelt Extra Wide White Spelt Noodles. There is white and whole wheat. I prefer the white for this soup. Fred Meyer's Natural section and Whole Foods sell these. They are by far the best. Just creamy and good. I first started using them since my husband can't have wheat but now I use them even when I make this for others.
Saturday, December 13, 2008
2 pounds potatoes, peeled
6 carrots, diced small
6 celery stalks, diced small
1 large onion, chopped
1/4 cup flour
1/4 tomato paste
2 pounds ground beef
1 cup milk
1 1/2 cups sharp cheddar
Boil potatoes until fork tender. Heat 1 T. oil in skillet. Add carrot, celery, onion. Cook 8-10 minutes or until tender. Add flour and tomato paste. Cook 1 minute longer. Add beef. Cook until no longer pink. Drain off fat. Add 1 cup water. Bring to boil then simmer 1 minute.
Drain potatoes. Return to pan. Add milk and 1 cup of cheese. Mash.
Pour beef filling into 9x13 pan. Top with mashed potatoes. Then top with remaining cheese. Bake at 450 for 20 minutes. Let stand 5 minutes before serving.
Thursday, December 11, 2008
Wednesday, December 10, 2008
1 c. butter
1 3/4 c. sugar
1 t. vanilla
Sift together in large bowl:
5 c. flour
1/2 t. nutmeg
1 t. salt
1 t. baking powder
Mix together in small bowl:
1 c. sour cream
1 t. baking soda
(they will react and "foam" up.)
Alternate adding portions of dry mixture and sour cream mixture into butter mixture.
The dough is very soft. Chill for several hours or put in the freezer for about 20 minutes. Keep unused dough in the fridge while rolling out dough.
Bake @ 400 for 8-10 minutes.
Sunday, December 7, 2008
12 oz bag semi-sweet chocolate chips
12 oz of almond bark
1 jar dry roasted peanuts (salted)
Coarsely chop almond bark so that it will melt evenly with chocolate chips. Microwave chips and almond bark together, stirring frequently until melted. Add peanuts. Drop by teaspoons onto waxed paper.
Saturday, December 6, 2008
1 bag of white chocolate chips
6 candy canes, crushed plus more for topping
peppermint flavoring, optional
1/2 C. semi-sweet chocolate chips, optional
Melt white chocolate chips according to package directions. Once melted, add crushed candy canes and pepperming flavoring to your liking. Place on a cookie sheet lined with wax paper spread with a spatula to about a quarter inch thick. Sprinkle with the extra crushed candy canes. If desired, melt semi-sweet chocolate chips in microwave and drizzle on top.
Monday, November 17, 2008
Now it's tradition to make it every year after Thanksgiving. KIDS Love it!
1 tblsp olive oil
1 tlbsp butter
5-6 garlic cloves/crushed
1 tsp cumin
1 tsp mexican oregano
1/2 tsp. garlic powder
small can of tomato sauce
1 can diced tomatos
1/2 cp of chicken broth
1 can refried beans
1 can black beans
1 small can of chopped olives
Brown the turkey in olive oil and butter then add ingredients to chicken broth.
Let simmer for 3 hours. After add 2 tsp of flour and mix to thicken.
Layer pan with tortilla chips, cheese, chicken, refried beans and black beans and olives.
Bake at 425 degrees for 10 minutes and serve with a little sour cream on top or avocado too.
In a large Saucepan...
1 lb of Italian Sausage
1/2 lb of hamburger
chopped onion (to taste)
lots of Garlic! I usually do 4-5 cloves
Add and heat
1 jar of "Classico Spicy Pesto Tomato sauce"
1 can of diced Italian tomatoes in juice
1 can of tomato sauce
1/4 cp of fresh chopped basil
Cook 1 box of lasagna noodles, rinse and lay flat on towel
slice 1- 1 1/2 lbs of mozzarella cheese in 1/4 inch slices
12 oz of Ricotta cheese with 1 egg blended in.
There is a trick to making this lasagna great!!!
Layer the ingredients but very little sauce between the noodles. So that it's mostly cheese.
You add enough just to wet the noodles. After layering, pour the remainder of the sauce on top add Parmesan cheese, olives or any garnish and bake for 1 hour at 350 degrees.
Saturday, November 8, 2008
Monday, November 3, 2008
1. amber w's fish tacos
2. michelle p's sesame noodle salad
3. lynne's comfort chicken noodle soup
oh i have to add one more because my husband LOVES it!
4. Dee's hearty tortilla soup
If you post your favorites, put 'Favorites' in the labels section
Thursday, October 23, 2008
It was a seasonal butternut squash ravioli (SO GOOD)mixed with a couple of tablespoons of the Kirkland Pesto sauce....I threw in a couple of chicken breasts, sliced up and browned in a skillet. I LOVE a dinner that comes together in 10 minutes! It was another case of getting sucked into what they were sampling the day I was shopping....so tasty.
I also love their rotisserie chickens ($4.99) and one of the bags of salad (or the yummy spinach salad in the delicase, but it's more spendy) Drive home, and pretend you slaved for hours over a rotisserie :)
What are your favorites?
Wednesday, October 22, 2008
Family pack of Top Round Steaks (thin cut is the best)
Carrots, Onion, Potatoes
Salt & Pepper
Lightly flour, salt & pepper trimmed meat, pound it flat and lightly brown in oil.
Put meat in a skillet with cut carrots, onion slices, quartered potatoes. (It doesn't call for any tomato sauce but I added 3 or 4 spoonfuls of marinara tonight and it was so good)
Cover, cook 2 hours at 300 degrees. The meat falls apart easily.
Add bread and you are ready for dinner!
1 1/2 T melted butter
2 c rinsed pumpkin seeds
1/2 t. worchestershire sauce
1 1/4 t. salt
Blend. Bake at 250 degrees for 2 hours until seeds are crisp, dry & golden brown.
Tuesday, October 21, 2008
1 box creamy tomato soup
sweet Italian chicken sausage (comes in a pack of 6 links) just remove from casing
use your judgement on how many
Parmesan cheese or shredded Italian cheese blend
brown sausage in saucepan until cooked
pour box of soup into pan and scrape up bits on bottom to get the good browned flavors
ladle into bowls and top with cheese.
that's it! I know, its easy, and my kids liked it. This time of year we east a lot of tomato soup and lunch time food can get a little boring. I also though it would be good to add in some cooked pasta.
Saturday, October 18, 2008
6 oz. frozen orange juice concentrate
1 cup water
1 cup milk
1 tsp vanilla
1/4 cup sugar
8-10 ice cubes.
blend in blender. Serves 4
Friday, October 17, 2008
3/4 cup soft cream cheese
1/2 cup brown sugar
1/2 cup pumpkin
2 tsp maple syrup
1/2 tsp cinnamon
Blend together and serve with fruit.
Thursday, October 9, 2008
1 medium zucchini, halved lengthwise and cut into 1/4 inch-thick slices
2 plum tomatoes, halved lengthwise and cut into 1/4 inch-thick slices (about 6 oz.) I find grape tomatoes work too
1 eggplant, cut into bite-size pieces (about 1 c.)
1 medium onion, cut into 1/4 inch-thick rounds
1 large red bell pepper, cut into 1/4 inch-wide slivers
4tbs. chopped basil, divided
4tbs. balsamic vinegar, divided
1tbs. Extra Virgin olive oil
1/4 tsp. salt
1/4 tsp black pepper
2tbs. sour cream
1tbs goat cheese ( I always use more cheese!)
Preheat oven to 500
In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2tbs basil, 2tbs vinegar, oil salt, pepper and toss.
place in a single layer on a cookie sheet lined with foil and bake for 15-20 min until vegetables are tender when pierced with a knife and just beginning to brown.
Cook pasta. Drain and transfer to a large bowl. Add sour cream, vegetables, 2tbs basil, 2tbs vinegar, and toss to combine.
Serve pasta and crumble goat cheese over the top
note* the recipe says to reserve 1/2C of the roasted veg. for another use another day ( put on baguette bread with cream cheese) I think it's fine to add all the vegetables to the pasta.
note* last time I made this I mixed in browned sausage, it was good!
Wednesday, October 8, 2008
2 onions, sliced
4-5 pound pork roast
5-6 whole cloves
2 C water
1 large onion, chopped (I skipped this one, too many onions already)
16-oz bottle barbecue sauce
Put half of sliced onions in bottom of slow cooker. Add meat, cloves, and water. Cover with remaining sliced onions. Cover and cook on low for 8-12 hours (I cooked it on high for 5 hours instead). Remove bone from meat. Cut up meat. Drain liquid. Return meat to slow cooker. Add chopped onion (if using) and barbecue sauce. Cover. Cook on high for 1-3 hours, or low for 4-8 hours, stirring two or three times. Serve on buns.
Monday, October 6, 2008
Prep Time 20 min
cook time 1 hr
2 acorn squash
2 tbs butter
salt and pepper
1/2 C couscous ( I make 1 cup dry couscous and use it all, I think it could use more than 1/2 c cooked)
1 tbs extra-virgin olive oil
1 onion finely chopped
3/4 pound ground beef ( I use 1 full lb.)
1/2 C chopped walnuts, toasted
1/4 C dried cranberries
1. Preheat the oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about half way up the squash. Add 1/2 tbs. butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, about 45 min to an hour.
2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium -high heat . Add the onion and cook, stirring, until softened, about 4 min. push the onion aside, add the meat, season with salt and pepper and cook through, about 5 min. Stir in the walnuts, cranberries and couscous; season with salt and pepper if needed.
3. remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Divide the couscous among the squash.
I think this contest was a success! We have had 4 new authors sign up...2 of which really went for it!
New author winner is LYNNE P. with 26 new recipes ( i counted off the post list not the labels)! Close behind, was Amber W with 23 new recipes!!
Old author winner is Miss LeeAnn with 12 new recipes!!
Way to go girls!! Your prize is a 15 dollar gift card to the store of your choice. Starbucks? Target? You let me know...email me or comment....
Keep posting girls! I've been loving your ideas.
1/4 C oil
2 onions, chopped
4 lbs. ground beef
4 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cumin
salt and pepper to taste
16 oz can tomato sauce
62 oz can refried beans
24 10-inch flour tortillas
Heat oil in a large skillet over medium heat; cook onions until tender. Add ground beef and garlic; cook until browned. Drain; add seasonings and mix well. Stir in sauce; simmer for 5 minutes. Add beans; cook and stir until well blended/ Cool slightly. Spread mixture down centers of tortillas; roll up burrito style and arrange seam-side down on a greased baking sheet. Bake at 350 degrees for 20 minutes and serve immediately, or cool and freexe on baking sheet. When frozen, wrap individually or in pairs and store in plastic zipping freezer bags. Makes 2 dozen!!!
Heat and Eat Instructions:
Thaw desired number of burritos. Reheat on a baking sheet at 350 degrees for 15 to 20 minutes.
Sunday, September 28, 2008
1 can cream of mushroom soup (10 3/4 oz.)
3/4 c pace picante sauce
3/4 c sour cream
1 Tble chili powder
2 med. tomatoes, chopped (about 2 cups)
3 c cubed cooked chicken or turkey
12 corn tortillas (6 inches), cut or torn into 1 inch pieces
1 cup shredded cheddar cheese
1. Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
2. In 2 qt. shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers.
3. Sprinkle with cheese.
4. Freeze uncooked. Defrost and bake for 40 minutes at 350.
2 qts water and 8 bouillon cube OR 2 qts chicken stock
4-5 cups uncooked egg noodles
2 cans cream of chicken soup
1 cup sour cream
3 cups cubed, cooked chicken
chopped carrots and celery
In large pan bring water and bouillon to boil. Add noodles. Cook uncovered until tender, about 10 min. Add carrots and celery last 2 min. of boil. Do not drain! Add soup and chicken. Heat thru until carrots and celery are tender. Remove from heat and stir in sour cream.
24 oz. tomato sauce
3 c dry bread crumbs
7 eggs, lightly beaten
1 c onion, chopped
1/2 c green pepper, chopped
2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. marjoram
8lbs ground beef
Combine first eight ingredients. Add ground beef and mix well. Divide mixture in half.
"MeatloafShape" half the mixture into 3 loaves and place in high-sided baking dish. Don't allow the loaves to touch while baking. Bake at 350 for 1 hour. Cool; wrap in heavy foil. Put in freezer bags.
To serve: thaw loaves and bake in 350 oven for 30 minutes.
For 2nd half of mixture for meatballs:
"Meatballshape" into meatballs and place on broiler pan. Bake uncovered in 350 oven for 30 minutes. Divide into meal size portions. Freeze individually on a cookie sheet and then place in freezer bags.
To Serve: thaw and reheat with your favorite sauce or in the oven until heated through.
Tuesday, September 23, 2008
8 oz cream cheese, softened
1/2 c brown sugar
1/4 c sugar
8 oz bag of Heath Toffee Bits
1 tsp vanilla
Beat together first four ingredients. Fold in toffee bits. Serve with sliced apples. Tart apples are best.
Note: I have found it is best make this an hour ahead or more to let the flavors meld.
1 celery stalk
4 carrots rounds
peanut butter or cream cheese
fill celery with peanut butter or cream cheese. Place carrot rounds on each end of the toothpicks (these will be the wheels). Place filled celery(the car) on top of the wheels. Enjoy.
Several large and small marshmellows
Let your child create creatures using the marshmellows. Example: I large marshmellow for the body, another for the head, connected by a toothpick. Then add the arms and legs using the toothpicks with small marshmellow attached to the ends. Then add food coloring for the eyes, mouth, and nose. Use the shredded coconut as hair. Try different creatures as well horses, dinosaurs, etc.
Cut an apple into slices. Place peanut butter on two slices of apple. Place miniture marshmellow on top of one slice of apple with peanut butter for the teeth. Place second slice on top to form mouth. Enjoy
Place a leaf of lettuce on a plate. Place on half of a pear cut side down on the lettuce leaf. Make eyes with 2 raisins, nose with a red hot, ears with two almonds, and a tail with a cottage cheese ball. Enjoy
1 large, very clean stone
4 C water
3 large carrots
3 celery stalks
1 can tomatoes
1 can corn
1 can peas
4 tsp beef(I use chicken) bouillon
dash of salt
(When we made this with our students at school, we would use other ingredients as well, like ground beef/chicken, rice, other veg., etc)
Heat water in a large pot. Add the stone. Peel and cut up carrots, potatoes, onions, and celery. Boil these ingredients until soft. Add tomatoes, corn, peas, and bouillon. (If adding meat, make sure it is cooked and add now). Add salt and boil 10 minutes. Remove the stone. Serve.
1 (6 oz) pkg. chocolate bits
1/3 C margarine
16 large marshmellows
1/2 tsp vanilla
1 C shredded coconut
2 C rolled oats
Melt chocolate, margarine, and marshmellow in a saucepan, stir until smooth. Remove from heat. Add vanilla, stir. Stir in coconut and oats. Mix thoroughly. Drop by teaspoonful onto waxed paper. Refrigerate. Enjoy.
1/2 C shredded cheddar cheese
2 cucumber slices
1 half sliced dill pickle
Place tortilla in frying pan and spinkle cheddar cheese on inside on only one half. Fold totilla over so no cheese is showing. (Make quesidilla) When quesidilla is finishe, place on the bottom half of a plate, with the fold line in the middle. (this makes the mouth) For the eyes: place cububer on the top of the plate with olives in the middle of the slices. Place pickle between the eyes down toward the quesidilla for the nose. Serve to your kids for lunch.
1 pound fish fillets ( we used halibut)
1/2 cup milk
1/2 cup seasoned bread crumbs
2 Tbsp grated Parmesan cheese (we accidently used more and it still tasted great)
Preheat oven tao 350. Spray a 9x13 baking pan with cooking spray. Put the milk in a flat pie plate or shallow bowl. In another flat pie plate, combine the bread crumbs and Parmesan cheese. Dip the fish into the milk and then into the bread crumb mixture. Place fish in baking dish. Bake for 20-25 minutes or until fully cooked.
1 package active dry yeast
1 C warm water
1/2 tsp salt
2 tsp olive oil
2-1/2 to 3-1/2 C flour
Dissolve yeast in warm water in mixing bowl. Add salt, olive oil, and 2-1/2 cups flour. With dough hook, stir on speed 2 for 1 minute. Continuing on speed 2, add remaining flour 1/2 C at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 more minutes. Place dough in greased bowl, turning to grease top. Cover. Let rise for about 1 hour, or until doubled in bulk. Punch dough down. Press dough across a pan to form the shape of a fish. Spread with pizza or spaghetti sauce. Spread mozzerella cheese and then use pepperoni for the "scales" of the fish. Use a sliced black olive for the eye. Bake at 450 for 15 to 20 minutes.
You can also use this for calazones. Use food coloring to dye the dough green. Save some of the dough and once the calazone is wrapped make feet with leftover dough to make frogs. Use olives for the eyes and bake.
1 C mayo
1 C grated Parmesan Cheese
4 medium green onions, chopped
1 package (10 oz) frozen chopped spinach, thawed and drained
1 can (14 oz) artichoke heart, drained and coarsly chopped
Heat oven to 350 degrees. Mix all ingredients together and spoon into a 1- quart casserole dish. Cover and bake for 20 to 25 minutes or until hot. Enjoy.
2 Tbsp Poultry Seasoning
1 Tbsp All season salt
1 Tbsp paprika
2 tsp garlic powder
3/4 tsp ground nutmeg
1 tsp ground black pepper
works well on a 12- 15 pound turkey
4 skinless chicken breasts
1/2 C dry bread crumbs
2 Tbsp veg. oil
1 can (10-3/4 oz) cream of Asparagus soup
1/3 C milk
1/3 C water
In a shallow bowl, beat egg. Dip chiken into egg. On wax paper, coat chicken with bread crumbs. In skillet, over medium-low heat, in hot oil, cook chicken for 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat. In same skillet, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve over rice.
3/4 C. maple syrup
1/4 C. soy sauce
Place all in Ziploc to marinate in fridge. Cook fish as you prefer (oven, grill etc.) I have only done this in the oven. I kept it in the foil and broiled it.
3/4 C. Red Hot candies (I use less now b/c my child complains it's too "spicy")
1 small box red jello (any flavor that is red works)
1 C. boiling water
1 small jar applesauce
1 package gelatin
1/4 C. water
Mix together red hots and red jello.
Add 1 C. BOILING water. Stir until red hots dissolve. You will have to fish out any pieces that don't dissolve.
Mix together 1 package of gelatin & 1/4 C. water. Add to jello mixture.
Cover & Place in fridge to set.
1/2 C. canned, evaporated milk
Boneless Pork Chops (4-6)
Season bread crumbs with salt, lemon pepper to taste. Dip chops in Evap. milk. Roll chops in seasoned bread crumbs. Place chops in baking dish. Pour melted butter over each one.
Bake 325 degrees for 1 1/2 hours.
1 C. ham, diced
1/2 C. onion, chopped
1 C. water
2 1/2 C. potatoes, bite sized pieces
2 C. corn (16 oz can)
1 C. milk
1 C. shredded cheddar cheese
1 C. carrots, sliced
Pepper & salt to taste
parsley or chives-garnish
Brown ham & onion.
In large pot combine: ham, onion, potatoes, water & carrots
Cook on Med. until potatoes are tender. Add milk, corn, salt & pepper.
Add cheese. Stir constantly until melted.
**make it suit your tastes; add a little more or less of any ingredient to make it your way.
Garnish with grated cheese, parsley or chives
To freeze simply place in air-tight container or Ziploc bag. Thaw and reheat when ready to eat.
Monday, September 22, 2008
*this does freeze well too. Prepare as stated below, but don't bake it in the oven. When ready to eat, thaw and bake as recipes states.
12 oz. approx. Noodles-(thin spaghetti is the standard but you could use any kind you like)
4 Chicken Breasts-boneless, skinless
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 jar Cheese Whiz
1/2 jar Pimento Cheese spread
Grated cheddar cheese
Lemon Pepper to taste
Boil noodles & chicken separately (I sometimes just cook the chicken in the Micro too)
Chop chicken into bite sized pieces. In hot pan used previously, add soups and cheeses and mix together. (The hot pan will melt the cheeses). Ad chicken & noodles to pot. Stir all together. Place mixture in 9x13 baking dish & top with cheddar cheese. Add Lemon Pepper to taste. Bake UNcovered @ 350 degrees for 30 min.
12 oz Lasagna noodles (uncooked)
1/2 tsp dried Oregano (crushed)
1 (15 1/2 oz) jars spaghetti sauce
2 C. cream-style cottage cheese (or Ricotta cheese)
12 oz. Mozzarella sliced or shredded (buy it already shredded to make life easier!)
Add Oregano to sauce. in 2 10x6x2 inch baking dishes, spread 1 C. sauce on bottom of each dish. Then make layers on this order:
Uncooked noodles, sauce, cottage cheese, mozz. cheese & repeat. (*be sure your noodles are fully covered with sauce since it is the hot sauce the ends up cooking the noodles when you bake it.)
cover pans in foil, label & freeze.
thaw completely if frozen. Bake tightly covered @ 350 degrees for 45 min. or until edges are bubbly & center is hot. Take cover off during the last 10 min.
1 lb Ground beef (turkey or chicken)
1 med. onion
1 pkg Taco seasoning
1 can diced tomatoes (14 oz)-DON'T drain
1 can kidney beans (16 0z) DON'T drain
1 can whole kernel corn (16 oz) DON'T drain
1 can tomato sauce (8 oz)
1 can Garbanzo beans-DON'T drain
1 can Black beans-don't drain
Brown ground beef. Drain. Add all ingredients to large pot and bring to a boil. Simmer 20 min.
Tortilla chips or Frito chips
*whatever toppings you love*
place chips in bottom of bowl. Ladle soup over chips. Top with whatever you love!
26 Oreo cookies-ground up
1/2 cube margarine
Quart Vanilla ice cream (or your favorite ice cream flavor)
1 can hot fudge topping
9 oz carton Cool Whip
Mix ground up Oreos and margarine together. Place half the Oreo mixture on the bottom of a 9x13 pan; FREEZE.
Let ice cream thaw slightly.
Spread ice cream over top of frozen Oreo mix. FREEZE.
Heat hot fudge so it is pourable. Pour over top of frozen ice cream layer. FREEZE.
Spread Cool Whip over frozen hot fudge layer. Sprinkle remaining 1/2 of Oreo mixture over top. FREEZE & keep frozen until serving. (You will want to let it sit out a few min. before serving so it will be easy enough to cut)
Corn on the cob, shucked
Shuck corn. Make a piece of foil for every cob you have. (enough to completely wrap your corn). Place corn on foil. Generously butter, then salt and pepper to taste. Wrap foil around corn. Grill on the top rack over medium heat for about 15 min. Turn corn every few min. during cooking.
4 skinless, boneless chicken breast halves
salt & pepper (optional)
2 Tbsp margarine or butter
1 pkg (6.9 oz) RICE-A-RONI Chicken flavor
1 tsp. dried basil
2 C. broccoli flowerets
1 med. tomato, seeded, chopped
1 C. (4 oz) shredded mozzarella cheese
1. Sprinkle chicken with salt & pepper, if desired.
2. in large skillet, melt margarine over med-high heat. Add chicken; cook 2 min. on each side or until browned. Remove from skillet; set aside, reserving drippings. Keep warm.
3. In same skillet, saute rice-vermicelli mix in reserved drippings over med heat until vermicelli is golden brown. Stir in 2 1/2 C. water, contents of seasoning packet & basil. Place chicken over rice mixture; bring to a boil over high heat.
4. Cover; reduce heat. Simmer 15 min. Top with broccoli & tomato.
5. Cover; continue to simmer 5 min. or until liquid is absorbed & chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand a few minutes before serving.
* makes 4 servings
1 carton frozen strawberries (sm)
1 can chunk pineapple (drained)
1 can peach or cherry pie filling (we prefer peach)
Dump all ingredients together. Slice bananas and spread on top right before serving.
1 bunch red leaf lettuce-torn into bite-size pieces
1 red onion-sliced thin & separated into rings
1 C. crumbled blue cheese
Craisins (about 1 C.)
Hazelnuts or walnuts-chopped & lightly toasted in oven @ 325 degrees for 10 min.
*Mix all above ingredients & toss w/ dressing (below) right before serving.
POPPY SEED DRESSING:
1/4 C. sugar
dash of Worcestershire sauce
1 tsp. poppy seeds
1/2 C. veg. oil
1/4 C. red wine vinegar
*Whisk together all ingredients except poppy seeds. Add seeds after thoroughly blended.
1/4 C. butter, melted
1/4 C. warm water
1/2 pkg vanilla pudding
1 C. milk
1 egg, beaten
1 Tbl sugar
1/2 tsp. salt
4 C. bread flour
2 1/2 tsp yeast
Put ingredients in bread machine in order listed. Set machine to dough cycle. When dough comes out, roll our into large rectangle. Put filling listed below on top.
1/2 C butter, softened
1 C brown sugar
2 Tbsp cinnamon
Roll up the dough starting at the shorter end. Pinch to seal. Using dental floss, cut rolls & place in greased jelly roll pan. Bake @ 350 degrees for 15-18 min.
4 oz. cream cheese
1/4 C. butter
1 1/2 C. powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk
Whisk together ingredients & spread over hot rolls.
2 sticks marg/butter
1 C. water
4 Tbsp. cocoa
2 C. flour
2 C. sugar
1/2 tsp. salt
1/2 C. sourcream
1 tsp. baking soda
1 stick margarine/butter
4 Tbsp milk
4 Tbsp. cocoa
1 box powder sugar (1 lb)
1 tsp. vanilla
1 c. walnuts (chopped)
Boil margarine, water & cocoa. Stir in flour, sugar & salt. Beat in eggs, sour cream & soda.
Bake in 18x12" jelly roll pan @ 350 degrees for 20 min.
Bring margarine, milk & cocoa to a boil. Add sugar, vanilla & nuts.
**make frosting a few minutes before cake is done & pour over HOT cake.
1 1/2 C. butter
2 C. sugar
2 t. vanilla
***cream together above ingredients
5 C. flour
2 tsp. baking powder
1 tsp. salt
REFRIGERATE for easier rolling (spray cooking spray on plastic wrap and wrap dough up prior to placing in fridge)
Roll 1/4"-1/2"thick (yes make them this thick)
Bake @ 350 degrees approx 10 min. or so. (Watch them to see how long in your oven; they're done when edges are golden)
2 c all purpose flour
2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 c oil (could probably substitute applesauce but haven't tried it YET)
1 16 oz can of pumpkin (2 cups)
1/2 c chopped nuts (optional - I haven't added)
1/2 c raisins (optional - I haven't added)
Frosting (This is what makes it good!)
2 c powdered sugar
1/3 c butter softened
1 3 oz pkg cream cheese, softened
1 Tbsp milk
1 tsp vanilla
Heat oven to 350. Grease 15x10x1 inch baking pan. (I don't have one of these so I divide it up between a 9x13 and an 8x8.) In large bowl, combine all bar ingredients except nuts and raisins. Beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.
Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool completely.
In a small bowl, combine all frosting ingredient; beat until smooth. Frost cooled bars. Cut into bars. Store in refrigerator. (They taste super yummy cold. Too good!)
Saturday, September 20, 2008
2 large cucumbers, peeled and seeded
1/2 red onion, sliced and separated into rings
1 small red bell pepper, seeded and chopped
1/2 c. light sour cream
1/4 c. plain yogurt
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 tablespoon fresh dill, or 1 teaspoon dill weed
1/2 teaspoon salt
fresh ground pepper to taste
in a bowl wisk all ingredients together
Halve cucumbers lengthwise and scrape seeds out with a spoon. slice horizontally into 1/4 inch slices.
In a bowl combine cucumber slices, onion rings, and bell pepper, and mix with dressing. Cover and chill several hours or overnight
Friday, September 19, 2008
1 3lb boneless pork shoulder blade roast
8 cloves garlic, minced ( I use less)
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano, crushed
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground red pepper
1 C beef broth ( I use chicken broth)
Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into meat. Place meat in crock pot; add broth. Cover and cook on low heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Shred with two forks. Serve with the normal taco fixings.
Thursday, September 18, 2008
Just FYI...'new author' is considered anyone who posted a new recipe after the beginning of the challenge. For example, amber was on the author list prior but had never posted a recipe. She is considered a 'new author' because she posted her first recipe after the start of the competition. Since this is getting a little competitive, I don't want anyone challenging the results! October 6th is the end date!
AND because it is getting more competitive....I need to up the prize. 15 dollar gift card to each winner.
EDITED TO ADD: please read on.
Okay, I just read over the initial competition post. I wrote, "First prize goes to the first 'new author' to post the most recipes in the next month! ....The second prize goes to the person (old or new) who posts the most new recipes this month!"
Well, blame it on pregnancy brain...but that does not make any sense. So the new author with the most new posts would probably also win the other prize as well too...unless an old author posts more than the new author. Do you follow? So potentially, based on how I wrote that...the 'new author' could win it all.
So let's vote...should we keep it how it is or change it to the one 'new author' with the most posts...and the one 'old author' with the most posts????
2 cans Cream of chicken OR broccoli (or 1 of each)
1 C. Mayo
2 T. lemon juice
1/2 t. salt
broccoli-cooked (approx 2 heads)
chicken-cooked (3-4 breasts)
Cook chicken & broccoli
Arrange chicken in greased baking dish. Place broccoli over chicken.
Combine Mayo & soups, lemon juice & salt. Pour over top of chicken/broccoli.
Top with Parm. Cheese
Bake Uncovered 45 min-1 hr. @ 350 degrees.
2 1/2 lb chicken or turkey (fryer parts preferred, but use anything you like)
2 cans cream of chicken soup
1 soup can of milk
1/2 pt. sour cream
1 sm. pkg Pepperidge Farm Herb Dressing
Cook chicken & remove from bone in nice size pieces; arrange in largest greased Pyrex pan. Combine soup & milk & mix until smooth. Fold in sour cream.
Prepare Pepperidge Farm dressing according to the directions on pkg. Pour soup & cream mix. over layer of chicken. Crumble dressing over top. Cover with foil and bake @ 350 degrees for 30 min. appox.
**This can be made the night before & set in the refrigerator. Just omit the dressing until you are ready to bake it.
1 pkg Penne Pasta
1/2 lb mushrooms
butter to saute
1 T. flour
4 C. Half n' Half
2 C. Mozz. Cheese
1 1/2 C. white wine
1/2 tsp. Tarragon
5 C. Shredded, boneless chicken
Cook, shred chicken; saute mushrooms in butter & 1 C. wine until evaporated.
4 T. butter, Flour & Half n' half
Combine all ingredients for sauce. Heat until thick & creamy.
Stir sauce while adding mushroom/wine mix & seasonings. Add chicken. Mix together. Place in 9X13 casserole dish. Bake @ 350 degrees for 40-60 min.
Round Steaks (1 pkg, 4-8, whatever you need really)
2 cans Golden Mushroom Soup
1 pkg Lipton Onion soup mix
1/2 C.- 1 C. water
Place steaks in single layer in 9x13 pan. Dump both cans of soup over steak and sprinkle 1 pkg soup mix over top. Add 1/2-1 cup of water to pan. Cover with foil, cook 5 hours @ 275 degrees.
TRIM, SEASON & SEAR:
1 boneless chuck pot roast or arm roast (3-3 1/2 lb)
Salt & Pepper
2 T Olive Oil
2 C. Shiitake mushrooms, stemmed, halved (3 1/2 oz)
1 1/2 C. onion, diced
2/3 C. carrot, diced
2/3 C. celery, diced
1/4 C. garlic, thinly sliced
1/2 t. red pepper flakes
2 bay leaves
3 T. tomato paste
1/2 C. pretzels, finely ground
DEGLAZE WITH; STIR IN & BRAISE:
2 bottles Guinness or other dark beer (12 oz ea)
2 C. chicken or beef broth
2 T. Dijon mustard
2 T. Worcestershire sauce
3 carrots, peeled, cut into 3" long chunks
chopped, fresh parsley
preheat oven to 325
Trim meat of excess fat & season with salt & pepper; heat oil over med-high in an ovenproof Dutch oven. Sear roast on both sides until brown, 8-10 min total/ Remove roast from the pan.
Sweat mushrooms, vegetables & seasonings in the pot for 5 min. Add the tomato paste, cook 2 min, then stir in the pretzels.
Deglaze with Guinness, scraping up the brown bits on the bottom of the pan; stir in broth, Dijon & Worcestershire. Return the seared roast to the pot & bring the liquid to a simmer. Cover the pot, then transfer to the oven; braise roast for 2 hrs. After 2 hrs, remove pot from the oven & turn the roast over with a carving fork.
Add carrot chunks, then cover & return pot to the oven. Braise another 45 min, or until the meat is spoon-tender. To serve, transfer roast & carrots to a platter & cut meat into chunks. Bring sauce to a simmer, skimming off fat, then spoon it over the roast.
Garnish with parsley.
*makes one 2 1/2-3 lb roast, 4 C. sauce; Total time 3 1/2 hours
1 Cup Brown Sugar 1 tsp Vanilla extract
1/2 C. Margarine 1/2 tsp Baking soda
1/4 C. Corn Syrup 3-5 qt. Popcorn
Place popcorn in a brown paper grocery bag. Set aside. Bring brown sugar, margarine and syrup to a boil in a (4 cup) glass-measuring pitcher. Boil 2 min. on high. Remove from microwave & stir in the vanilla and baking soda until light & foamy. Pour over the popcorn & fold down the top of the bag. Shake the bag few times & then place in the microwave. Cook for 4 min. on high, stopping ever 60 sec. to shake the bag & turn the bag to a different side. Spread Caramel Corn on wax paper to cool. Remove any unpopped kernels. This freezes great too, just place in a freezer Ziploc type bag. Enjoy!
1/2 C vegetable or olive oil
4 medium onions, chopped
1-1/4 teaspoons pepper
4 garlic cloves, minced
12 C chopped and peeled fresh tomatoes
3 bay leaves
4 tsp salt
2 tsp dried oregano
1/2 tsp dried basil
2 cans (6 ounces each) tomato paste
1/3 C packed brown sugar
In a large Dutch oven, heat oil. Sautethe onions and pepper until onions are tender. Add garlic, tomatoes, bay leaves, salt, oregano, and basil. Simmer for 2 hours, stirring occasionally. Add tomato paste and brown sugar; simmer 1 hour more. Remove bay leaves. Serve.
2 extra-ripe bananas
1/2 C oil, or margarine
3/4 C brown sugar, packed
1 3/4 C quick- cooking oats
1 1/2 C all purpose flour
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C craisins
1 C chopped nuts (I don't use these)
Beat oil or magarine and sugar. Beat in egg, then add mashed bananas. Combine dry ingredient; stir into banana mixture just until blended. Stir in craisins and nuts. Drop by tablespoonfunl 2 inches apart onto lightly greased cookie sheet. Bake in 350 degree oven for 15-18 minutes until lightly browned. Cool. Makes 3 1/2 to 4 dozen cookies.
2 pkg (8 oz each) cream cheese, softened
1/2 C sugar
1 Tbsp fresh lemon juice
1/2 tsp grated lemon peel
1/2 tsp vanilla
1 ready-to-use graham cracker crust
Mix together cream cheese, sugar, juice, peel, and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour into crust. Bake at 350 degrees for 40 minutes. Cool. Refriderate for 3 hours or overnight.
1 pkg. active dry yeast
1 1/2 C warm milk
2 Tbsp butter, softened
2 Tbsp sugar
1 tsp salt
4 C all purpose flour
In a bowl, dissolve yeast in warm milk. Add the egg, sugar, salt, and 2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour. Do Not Knead. Cover and let rest for 15 minutes. Stir dough down. Fill greased muffin cups 3/4 the way full. Cover and let rise in a warm place until doubled, about 30 minutes. Bake @ 400 degrees for 12-15 minutes. Brush with melted butter. Cool for 1 minute before removing from pans to wire rack.
Monday, September 15, 2008
1 C Peanut butter
1 C firmly packed brown sugar
1 tsp baking soda
1/2 C chocolate chips
Preheat oven to 350 degrees. In small bowl, with wooden spoon, combine all ingredients except chips until blended. Stir in chips just until combined. On ungreased cookie sheet, using rounded teaspoons, drop dough 2 inches apart. Bake 9 minutes or until cookies are puffed and golden. Cool on wire rack on baking sheet for 5 minutes then take cookies off sheet and place on rack to cool completely.
Sunday, September 14, 2008
Saturday, September 13, 2008
1 pound fresh or frozen skinless cod (I use halibut)
2 Tbsp butter or margarine, melted
1/4 tsp ground cumin
1/8 tsp garlic powder
3 Tbsp mayonnaise or salad dressing
1 tsp lime juice
1 1/2 C packaged coleslaw mix without dressing
8 corn taco shells
Thaw fish, if frozen. Cut fish into 3/4-inch slices. Place in a single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in 450 degree oven for 4-6 minutes or until fish flakes when tested with a fork.
Meanwhile, stir together mayo and lime juice. Add cabbage; toss to coat. Place fish in taco shell, add cabbage mixture, and enjoy.
The recipe is HUGE! In black is the full recipe, in red is 1/4 of a recipe. I think you're probably supposed to make the cookies really big, but I just make normal sized cookies.
1 dozen eggs (3)
4 cups sugar (1 c.)
2 lb brown sugar (1 c.)
1 lb margarine (I use butter) (1 cube)
2 T. vanilla (1/2 T.)
2 T. white (karo) syrup (1/2 T.)
8 tsp. soda (2 tsp.)
18 cups quick oats (4-1/2 c.)
3 lb. peanut butter (Adams works too) (1-1/3c.)
1 lb. chocolate chips (3/4 c.)
1 lb. m&m's (3/4 c.)
Bake at 350 for 7-8 minutes. cool 1 minute on cookie sheet then remove
Pour 1-1/2 cups hot water over 1 cup quick oats. Cool and let stand while you:
1 cup sugar
1/2 cup shortening
1-1/3 cup flour
1 tsp soda
1 tsp salt
1 tsp cinnamon
Pour into greased 9 x 13 pan. Bake at 350 for 30 minutes. When it's almost done baking make the frosting.
Frosting-boil 1 minute:
3/4 cube margarine/butter
3/4 cup brown sugar
2 T. milk
1 cup coconut
1/2 cup chopped nuts
Pour on cake and return under broiler. Watch it closely until it bubbles. Remove, cool, and enjoy!
Fresh Rosemary Focaccia Bread
1 1/4 c water
1 Tbsp dry yeast
1/4 c plus 2 Tbsp extra virgin olive oil
3 1/4 c flour
2 tsp salt
1 tsp course salt for garnish
1 Tbsp fresh rosemary for garnish
1. In the bowl of a standing mixer with dough hook attached, mix the water, yeast, 1/4 olive oil and flour at low speed for 3 minutes. With machine running, add the salt, switch to medium speed and continue to knead for 10 minutes.
2. Place dough in a floured bowl, covered with plastic to rest for one hour.
3. Transfer dough to floured surface and flatten it out with the palm of hand to remove air pockets.
4. Grease bottom of 12 x 15 or 9 x 13 pan with 1 Tbsp olive oil. Place dough in the pan and flatten it out with the palm of your hand until it fits snugly.
5. Brush with remaining 1 Tbsp olive oil, sprinkle with rosemary and course salt and let rise until tripled in size, about 1 hour.
6. Preheat oven to 400. Use your finger to make little indentations in the top of the dough.
7. Bake for 15 minutes or until the crust is hard, shiny and deep golden brown.
8. Remove from oven and cool in wire rack.
Friday, September 12, 2008
1-1/2 cups shredded cheddar (divided)
8 oz cream cheese
1 cup picante sauce (divided)
1 medium green pepper
1/2 cup chopped green onion
8 flour tortillas (I make mine with corn, but flour is better)
In a bowl combine, 1 cup jack, 1 cup cheddar, cream cheese, 1/4 cup picante, pepper and onion. Spread 1/4 cup of mixture down center of each tortilla. Roll and place in 9 x 13 pan. Spread remaining picante sauce over top. Top with remaining cheeses. Bake at 350 for 25 minutes. Remove and top with lettuce, tomato and olives.
4 cup sugar
6 cups boiling water
2 12 oz frozen orange juice
1 12 oz frozen lemonade
3 juice cans of water
1 large can pineapple juice
Mix. Freeze in any container, but a shallow one is easier to scoop the mixture out of. Scoop it into a cup and top with 7-UP
1-2 pkg. Little smokies
1 cup brown sugar
1 T. flour (I use corn starch)
2 T. mustard
1 T. vinegar
1/4 cup frozen orange juice concentrate
You can mix this in a pan on the stove top to heat but I usually put it all in my crockpot for an hour.
3 cups grated cheddar
1 small jar American cheese
1 small jar Old English cheese
2 small jar Pimento cheese
1/2 lb margarine
2 T. milk
2 dashes garlic salt
2 small tsp. Worcester sauce
8 oz. cream cheese
Mix everything except the walnuts. Chill the mixture a couple of hours or over night. Roll into desired size of ball and roll the ball into chopped walnuts.
To freeze them, I wrap in saran wrap then foil.
Thursday, September 11, 2008
My kids ALL gobbled this up. Some ate more zucchini than others, but they all ate everything else.
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
1. Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
2. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
3. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
1 package yeast
1 1/2 C warm water
1 tsp salt
1 Tbsp sugar
4 C flour
1 egg, beaten
Measure warm water inot large mixing bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough. Give kids small balls of dough to roll and twist into shapes (snakes, letters, number, etc) Grease cookie sheet. Lay pretzels on cookie sheet. Brush pretzels with beaten egg and sprinkle with salt. Bake at 425 degrees for 12 to 15 minutes. Enjoy.
Wednesday, September 10, 2008
50 square caramels (you might want to employ your kids to unwrap the caramels)
1/2c. evaporated milk
melt above in saucepan.
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1/3 c. chopped nuts
6 oz. chocolate chips
Combine cake mix, butter, evaporated milk, and nuts in a bowl and stir by hand until dough holds together. Press 1/2 of the dough into 9X13, greased pan. Bake at 350 for 6-8 minutes. Remove from oven; sprinkle chocolate chips and pour caramel mixture over baked crust. Then crumble the rest of the dough over that. Return to oven for 15-18 minutes. cool slightly. Refrigerate 30 minutes to set.
2 c flour
2 c quick oats
1 ½ c packed brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ c butter or margarine
1 jar caramel ice cream topping
3 tsp flour
1 6 oz. pkg chocolate chips
½ c chopped nuts
Preheat oven to 350. Grease 9 x 13 pan. Spread ½ of crumb mixture and press into pan. Bake for 10 minutes. Sprinkle nuts and chocolate chips on cooked layer. Add caramel topping evenly. Sprinkle remaining crumbs on top. Bake 18-20 minutes more. Cool completely.
*** if you have never used Lemon Grass, it is hard to find, Michelle P is growing it in her yard, but I get mine at the Asian Market on Fourth Plain. You cut it in 4 inch lengths and smash with the side of your knife to allow the juices to come out. Remove the stalks before serving.***
Asian Chicken Noodle Soup
1 Tbsp veg oil
1 Tbsp bottled minced garlic
1 Tbsp bottled grated ginger
2 stalks fresh lemon grass
2 c water
2 14 oz. cans chicken broth
1 lb chicken breast cut into bite sized pieces
4 oz. uncooked angel hair pasta
¼ c chopped cilantro
1 Tbsp fresh lime juice
½ tsp salt
2 green onions, thinly sliced
1 red chili, finely chopped
Heat oil in large pot. Add garlic, ginger and lemongrass over medium high heat. Saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta. Cook 5 minutes or until chicken is done. Remove from heat, stir in cilantro, lime juice, salt, onion and red pepper. Let stand 5 minutes. Discard lemongrass. Serve with lime.
Makes 8 1 cup servings
Layer all of these in a large 9x13 pan:
Layer 1: 2 cans bean dip (10oz each)
Layer 2: 3 avacados= mashed with 2TBSP lemon juice, 1/2 tsp salt & 1/4 tsp pepper
Layer 3: 1 C sour cream, 1/2 C mayo., 1 pkg taco seasoning
Layer 4: 3 tomatoes (2 Cups) chopped fine
Layer 5: 1 bunch green onions ( I omit these)
Layer 6: 1 large can black olives, chopped
Layer 7: 8 oz grated cheddar cheese
Refridgerate for several hours. Serve with heavy tortilla chips
2 C Tang
1 3/4 C sugar
1/2 C Instant tea (caffine or no caffine, your choice)
1 tsp cinnamon
1/2 tsp ground cloves
Mix together well. I put it in a large container with a lid and let my kids shake it up! Use 2 tsp of mix per cup of boiling water (I like mine a lot stroner.)
Makes a very quick christmas gift for the neighbors as well
1 can diced tomatoes
6-12 oz water
1 can green chilis
chili powder to taste
garlic powder to taste
Sliced avacado (garnish)
Grated cheddar (garnish)
Corn totilla strips(garnish)
sour cream (garnish)
In a crock pot combine all ingredients except those for garnish. Cook for 4+ hours. Stir chicken to shred or pull apart with two forks. Serve with garnishes on top.
To make tortilla strips: Cut 2 tortillas into strips. Lightly salt and spread onto a microwave safe plate. Microwave on high for 2-4 minutes
2 cups tomato juice
1/3 cup apple cider vinegar
1 medium onion, quartered
4 garlic cloves
4 tablespoons mild oil
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon ground cumin
**20 dried pequin chiles (found in the Hispanic food section at Winco)
Cut chicken breast into bite sized pieces and place in a large skillet. Put all remaining ingredients in a blender or food processor; blend until smooth. Pour mixture over chicken, cover and simmer for about 45 minutes over low heat. Stir occasionally to avoid sticking
Serve warm with toppings: grated cheddar, avocado slices, cilantro, etc.
**When I make this I put about 6 chilis in, I'm not one that likes spice much. 20 will make it very spicy. I suggest maybe starting with 10 and the adding from there...
2 lbs. broccoli, chopped
6 garlic cloves, pressed
3 tablespoons butter
6 oz. cheddar cheese, shredded
Steam broccoli until almost done, being careful not to overcook. Press garlic into a small pan. Add butter and simmer on very low heat for 5-8 minutes, stirring frequently, until garlic turns no darker than golden brown. Remove from heat and let cool for a couple of minutes. Crush garlic with the back of a spoon and stir. Place the steamed broccoli and chicken into a casserole dish, gently stir in the garlic butter and cover with cheddar.
Bake at 350 for 20-25 minutes
Serve topped with Parmesan
1 tablespoon olive oil
1/2 teaspoon salt
1 1/4 cups onion, minced
3 garlic cloves, pressed
1/2 teaspoon dill
6 cups tomato juice
2 fresh tomatoes, chopped
1/8 teaspoon pepper
1 tablespoon honey
In a soup pan, heat butter and olive oil; add salt, onion and garlic. Saute until onion is translucent. Add dill, tomato juice, tomatoes, pepper and honey. Cover and simmer 45 minutes.
I like to then blend mine in the blender to make it nice and smooth. However, the recipe does not call for that.
Serve topped with freshly grated Parmesan
1/2 cup honey
6 tablespoons mild oil (safflower, sunflower, etc.)
4 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup red onion chopped (you can also use a Walla Walla sweet)
1 teaspoon poppy seeds
Puree all ingredients in a blender. Keep Refrigerated.
Sunday, September 7, 2008
Saturday, September 6, 2008
Four large boneless skinless chicken breasts
One pkg. taco seasoning
One 14.5oz can diced tomatoes w/green chilies
Place chicken in crockpot.
Mix together tomatoes and taco seasoning.
Pour over chicken.
Cover with lid, cook on High 2-3 hours or Low 4-6 hours.
When done chicken will shred easily.
Serve shredded chicken in heated corn tortillas with taco fixings.
I've been lurking here for a long time and have tried alot of the recipes. So here is my first.
This recipe came from Mara, but we make this all the time, so now I claim it as mine!!
My kids LOVE this and it is super easy to put together. I often make two and freeze the second to use as a meal in a pinch or to give away when a friend needs a meal.
Chicken Pot Pie
Pie Crust for top and bottom of 9" pie
2 C. cooked chicken, diced or shredded
1- 15oz can of Veg-All Original Mixed Vegetables (DRAINED)
1- 10 3/4 oz can of Campbells Cream of Potato Soup
1/2 C. milk
Thyme to taste
Pepper to taste
Place bottom pie crust in 9" pie plate
Mix remaining ingredients together in a bowl
Pour into pie pan
Add top crust, crimp and cut vent slits
Cook in 375 (preheated) oven 40-45 minutes
Allow to cool 5 minutes before serving.
My Shortcuts and Hints:
*I usually use the Pilsbury premade pie dough, just because it is convenient and my mother never taught me the secret to her excellent pie crust.
*Whenever we have a store bought rotisserie chicken I pull the leftovers off the bone and freeze them until I have enough for a pie.
*If I am making two pies at the same time I will use an extra can of Veg-All split between the two pies just to sneak in a few more veggies.
*Do not salt the ingredients before tasting. The Veg-All is salty already, and you could end up with too much salt!
Friday, September 5, 2008
3-4 chicken breasts, cooked and diced
18 corn tortillas
2 cups shredded colby jack cheese
1/4 cup butter
3/4 cup finely chopped onion (or some onion powder)
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 (4 oz) cans diced green chilies
In a large bowl combine cheese, onion, 1 can chilies, and chicken. Heat tortillas in frying pan one at a time. I don't use oil, just heat them on each side until they're nice and soft and won't break when you roll them. Spoon chicken mixture onto all tortillas, rolling up , and placing them seam side down in large greased baking dish.
In sauce pan, melt butter then add flour making a roux. Add chicken broth and cook until mixture thickens and bubbles. stir in sour cream, and 1 can chilies. cook until heated through but do not boil.
Pour sauce over enchiladas and bake at 450 for 15 minutes; then set oven to broil and cook for another 4-5 minutes. Enchiladas are done when sauce in the center is bubbling.
Thursday, September 4, 2008
Pop 2 air poppers full of popcorn. About 2/3 cup of kernels.
In large saucepan mix: (don't use a small pan...this stuff "grows")
2 c. brown sugar
2 cubes margarine or butter
1/2 cup karo syrup
Boil about 5 minutes stirring constantly (seriously it's best to do this when your kids are sleeping because if they fall and get a bloody nose you won't be able to help them or this precious goo will burn) On a candy thermometer you're looking for 275 degrees or "soft crack" stage.
Take off the burner and add:
1 tsp salt
1 heaping tsp soda
1 tsp vanilla
Have all that stuff ready to go because this is where it really "grows". Stir it in quickly and pour over the popcorn. Mix it is fast as you can. Be careful though because it's VERY hot! If you have some kind of really big oven safe dish, use that, or a couple of 9 x 13 pans. (I use a foil Turkey pan) Bake at 200 for 30 minutes stirring every 10-15 minutes. It will still be gooey when you take it out, but will harden as soon as it cools.
Don't make this HOURS before you want to serve it because you will eat it all before your guests arrive and then you'll have to serve them something like the frost bit vanilla ice cream out of your freezer.