Sunday, December 21, 2008
1 pkg. butterscotch chips
1 c. peanut butter
1 pkg. marshmallows
1 can peanuts/or nut of choice. I prefer walnuts
Melt Chocolate chips and butterscotch chips on medium power for three minutes or until melted, stirring every minute. Add peanut butter. Heat for 1 more minute. Stir. Add mallows and nuts. Stir well. Put into a greased pan. Let set in the fridge. Perfect in about 1 hour.
Tuesday, December 9, 2008
2 t. chili powder
2 t. vegetable oil
1 1/2 t ground cumin
1/2 t salt
1 1/4 lb chicken breast cut into 1/2 in strips
1/2 c low-fat buttermilk
1/4 c light mayonnaise
2 T minced fresh parsley
2 T fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, crushed
4 flour tortillas
3 c chopped romaine lettuce
1 1/3 cup chopped tomato
1. Combine the first 4 ingredients in a heavy-duty zip top bag. Add chicken, seal and shake to coat.
2. Combine buttermilk and next 5 ingredients (to garlic) in a small bowl and stir well.
3. Place a large nonstick skillet over medium high heat until hot. Add chicken and saute 2 min, or until chicken is done.
4. Add buttermilk mixture, cover and cook 1 minute. Remove from heat.
5. Serve chicken in tortillas topped with lettuce and tomatoes.
(I also add shredded cheese, and sometimes leave out the veggies, depends on what I have on hand!)
Also, this makes 4 "wraps" but there is A LOT of sauce at the end, I think you could just add more chicken to the same amount of other stuff and be fine.
Friday, November 14, 2008
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Sunday, October 26, 2008
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, semi-course ground
Preheat oven to 450 degrees F.
Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse in a food processor until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter.Pat the dough into a 10 X 12-inch rectangle about 3/4 inch think. Use a 3-inch round cutter to cut out biscuits. press together the scraps of dough, and repeat the process. Place the biscuits on 2 baking sheets lined with parchment paper;brush the tops with cream and sprinkle with black pepper. Bale the biscuits for 12 to 15 minutes or until lightly golden brown. remove from the oven and brush the tops with melted butter. Serve with Dirty Sausage Gravy, or with any sweet condiment!
Dirty Sausage Gravy
1 T butter
1 LB Log sausage (I used Jimmy Dean -- perhaps if you are multiplying this several times -- which I suggest -- consider using a log of the HOT sausage, then omit the hot sauce)
4 T Flour
2 Cups heavy cream
1 teaspoon hot sauce
1 Tablespoon Worcestershire sauce
Brown sausage and butter in skillet on medium heat, allow the crispy brown bits to form. mmmm. Add Flour and mix until well incorporated, allow to cook on medium for 3-4 minutes. Add cream, hot sauce, and Worcestershire sauce and turn to low to simmer. Continue stirring until the gravy is the thickness your heart desires. Spread lavishly over buttermilk biscuits and take all the credit from your lucky eaters.
Friday, October 24, 2008
(I use my bread machine and use the dough setting. Add all ingredients in this order so the yeast and water are on top. If you don't have a bread machine mix the water and yeast together and let it dissolve. Then add the remaining ingredients and let it rise for about an hour or until doubled.)
3 cups all purpose flour
3 Tbs. sugar
1 1/2 tsp salt
2 Tbs. butter/margarine
2 Tbs. powdered milk
2 Tbs. yeast
1 1/8 c. water(warm to cold-Not Hot)
After the dough has risen and is done in the bread machine, split the dough into about 12-16 balls. Use a little bit of flour so it doesn't stick to your counter.
Flatten each ball into a disk and place 1 inch cubes of cheese in the middle. I use Velveeta because it melts really well but any kind is fine.
Then cover the cheese with the dough and make sure that you pinch it really well and seal it up, otherwise the cheese will melt out when you bake it.
Place all balls onto a greased cookie sheet and let rise until the desired size. About 1-2 hours. (If you cover it with seran wrap sprayed with PAM then it seems to rise faster.)
Bake in the over at 350*F for 12-15 mins or until lightly brown on top. When you remove it from the oven brush with butter. Let cool slightly and ENJOY!!
Friday, October 10, 2008
1 (15 oz) can pumpkin puree
1/2 cup applesauce
1/2 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans (I used PAM).
In a large bowl, mix together pumpkin puree, eggs, applesauce, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes. Insert toothpick to test for doneness.
**This recipe makes a LOT!! I used this amount of batter to make 12 muffins and four small loaves. The muffins turn out great. I put the loaves and muffins in at the same time and the muffins were done in about 20 minutes and loaves about 40.
**I love breads to have a glaze, so after the loaves came out of the oven, I punched holes with a fork and poured a glaze mix of butter, powdered sugar and cinnamon over it. But it still tastes great without!
Wednesday, October 8, 2008
salt and black pepper
2 T olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper thinly sliced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1/4 to 1/2 tsp red-pepper flakes (depends on how spicy you want it)
3 T soy sauce
3 T rice vinegar
1 1/2 tsp cornstarch, mixed with 1 T water
12-18 Boston lettuce leaves (about 2 heads)
- Season chicken with salt and pepper. In a large skillet, heat 1 T oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2-4 min. Transfer to plate. Repeat with remaining chicken.
- Add remaining 1 T oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 min (reduce heat if browning too quickly).
- Reduce heat to medium; add garlic, ginger and red-pepper flakes; cook, stirring, until fragrant, 30-60 seconds.
- Stir in soy sauce, vinegar and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 (15 oz) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 evaporated milk
1/3 cup butter
1 cup sugar
2 tsp ground cinnamon
1 cup pecans (or walnuts)
- Grease or spray the bottom of a 9x13 pan.
- Mix together batter ingredients.
- Pour 1/2 of batter mixture in the 9x13 pan.
- Mix together the pumpkin ingredients.
- Pour all of the pumpkin mixture over the batter.
- Pour the remaining half of batter over the pumpkin. This step is a little difficult-it's okay that the pumpkin mixes in a little with the batter. (I just spooned little drops of batter over the pumpkin mixture.)
- Make the topping and pour over batter.
- Bake in a 325 degree oven for 50-60 minutes.
- Let cool completely.
Saturday, October 4, 2008
9 apples (I used yellow ones I think they were Jonah Gold) (peeled, cored and cut into chunks)
1 cup brown sugar
1 cup white sugar
2-3 tablespoons, lemon juice
1/4 cup flour (I actually forgot this so it was really watery, this will thicken it up)
1 TBSP-ish cinnamon
1 1/2 cup oats ground fine (I did it in my blender)
3/4 cup flour
1/2 t salt
1 1/2 cup brown sugar
1/2 cup butter
Mix all ingredients and pour into a 9x13 pan.
Mix all dry ingredients and cut in butter until it is fine and crumbly. Spread on top of filling.
Bake at 350 for 45 minutes. Serve warm with Vanilla ice cream!
Thursday, October 2, 2008
6 Chicken Breasts
6 slices of Cheddar Cheese (I use Colby Jack)
2 Cans Cream of Chicken Soup
2 Tablespoons mayonnaise
1 cup milk
1 box Stuffing Mix
1 cup butter
Place chicken in bottom of casserole dish. Place a slice of cheese on top of each piece of chicken.
Mix mayonnaise Milk and Cream of Chicken soup. Pour over chicken. Spread dry stuffing over soup mixture.
Melt Butter and pour evenly over stuffing. Bake at 350 for 35-45 minutes or until chicken is tender
Wednesday, September 10, 2008
1/4 cup honey
2/3 cup nonfat dry milk
Mix all the ingredients. You will probably need to use more powdered milk to make the dough not super sticky and dry enough to handle. Sophie liked using the cookie cutters on it, and I love that I can let her play without saying, "yuck, don't eat that" every other second.
As a warning, the instant it goes in the fridge it gets brittle, a little hard and difficult to work with. The girl I got this from says that after they are done she rolls it into a snake and puts it in the fridge. After they are firm she cuts them into little "cookies" and they eat their snacks. Sophie didn't care about that, she just liked eating any old piece.
Saturday, September 6, 2008
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
1 lime, juiced
2 tablespoons italian dressing
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Wednesday, September 3, 2008
2 pkgs. chocolate cake mix
2/3 c. canola oil
Mix the ingredients and roll into balls. I had to finish mixing with my hands as it was a little stiff. Cook 7-10 minutes at 350*. Cool.
1 (8oz.) cream cheese, softened
1/2 cube butter, softened
1 tsp. vanilla
5 c. powdered sugar
1 (8oz.) container of cool whip...save the empty carton.
Mix all ingredients together with a mixer. Frost middle of two cookies and put together. Enjoy!
Wednesday, August 27, 2008
1/2 c. milk
1 pkg. cream cheese
1 c. sour cream
2 tsp. parsley flakes
1 tsp. garlic salt
1/4 tsp. ground nutmeg
3/4 c. shredded cheddar cheese
12 bacon strips, cooked and crumbled
Place first seven ingredients in a large bowl. Beat on med-high. speed until smooth and creamy. Spoon mixture into a lightly greased 13 x 9 in. dish. Sprinkle with cheese and bacon. Cover and bake at 350*F for 30 mins. or until heated through.
Yield: 12 servings
1 lb. boneless skinless chicken breast, cut into strips
1 tbls. vegetable oil
1/3 c. chicken broth
3 TBS. orange marmalade (I used apricot/pineapple jam)
Saute chicken in oil until browned. Combine dressing mix, broth, and marmalade; pour on chicken. Cover and simmer for 3-4 mins. Makes 4 servings.
Serving Suggestions: Serve over rice and garnish with mandarin orangesand green onions.
3/4 c. +2 TBS. Unsalted butter
1/4 c. +# TBS. cocoa
3 1/8 c. Sugar
3/4 c. + 2 TBS. milk
1 1/2 tsp. vanilla
2 3/4 c. quick cooking oats
1 3/4 c. toffee bits
Combine first 4 ingredients in a large heavy sauce pan over medium heat. Bring to a soft boil. Remove from heat. Stir in vanilla, then oats, then toffee bits. Crop by tablespoonfuls on wax paper and let harden. Serves 25.
18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. (4 cups) frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
1/4 c. olive oil
2 cloves crushed garlic
cumin, to taste
1 can black-eyed peas, drained
1 can shoe pegged corn, drained
2 Roma tomatoes, diced
1/2 c. chopped cilantro
1 jalapeno, diced
1 avocado, diced
Mix all ingredients together in a bowl. Serve with chips. (It's a type of salsa)
2 c. peanuts
2 c. butterscotch chips
2 c. Chinese noodles
Melt chocolate and butterscotch chips together. Stir in remaining ingredients and drop by spoonfuls into waxed paper. Sets up in a few minutes.
1/2 c. butter, melted
3 3/4 c. powdered sugar
2 eggs, beaten
8 oz. cream cheese, softened
1 tsp. vanilla
Preheat oven to 350*F. Mix together cake mix, egg, and butter. Spread into a greased 9 x 13 in. pan.
In a separate bowl, mix together powdered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. Spread mixture over bottom layer of cake mix.
Bake 30-40 mins., or until top layer turns a light golden brown.
2 c. hot water
1 lb. beef for stew, cut into 1 inch pieces
8 c. frozen mixed veggies
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 c. ketchup
3 Tbls. beef-flavored instant bouillon
1/2 tsp. pepper
Add all ingredients into a slow cooker crock pot. Stir gently. Place lid on and cook on LOW of 8-9 hours or HIGH for 4-5 hours or until beef is tender.
Friday, August 22, 2008
Wednesday, August 20, 2008
2. Add 1 cup of water and 1 Tbs vegetable oil and stir until it comes together. (I needed a little more water to get all the flour to be part of the party).
3. Make 12 balls of dough. (I only got 11.)
4.Flatten the dough with your hands or a rolling pin.
5. Spray a pan with Pam (or other such ingredient) and cook each tortilla over medium heat for 2 minutes each side. (Because I didn't roll them out very well I thought they would take more time, but it really only ended up being 5 minutes total to cook all the way through.)
I tried this recipe tonight, and though it was really quite tasty, I think I need to roll them out better, they were a little thick. Also, they tasted best with melted cheese, but what doesn't?!?
Friday, August 15, 2008
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
Thursday, August 14, 2008
Tuesday, August 12, 2008
The potato wedge recipe can be found by clicking here and I don't want to post it again because it is Erica's recipe, but do try it! Very easy and Matt said they tasted better than restaurant french fries!
Sunday, August 10, 2008
2 pkgs. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 cans (8.5 oz each) refrigerated crescent rolls
2 cups frozen hash brown potato cubes, thawed
8 oz. (2 cups) shredded sharp Cheddar cheese
6 eggs, lightly beaten
1/3 cup milk
1 teaspoon salt
2 teaspoons black pepper
1/4 cup grated Parmesan cheese
1/3 cup each diced green, red and yellow bell pepper (optional)
1/2 cup thinly sliced green onions (optional)
Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12" rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden.
Makes 2 pizzas
Friday, August 1, 2008
and Vanilla Ice Cream, softened (1/2 gallon)
3 (10 oz) pgks. frozen strawberries or raspberries, thawed
5 bananas (each cut lengthwise in fourths and then sliced into bite size pieces)
Mix everything thoroughly being careful not to let the sherbet and ice cream to melt too much.
Sunday, July 27, 2008
1 pkg. devils food cake/or dark chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. semi-sweet chocolate chips
Powdered sugar(for dusting)
Mix first 6 ingredients together with a beater. Add chocolate chips. Pour into a greased and lightly dusted with flour bunt cake pan. Cook in oven at 350* for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. Dust with powdered sugar. Enjoy warm with ice cream. Mmmm-mmmm...yummy!!
Friday, July 11, 2008
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
1 1/2 TBSP cornstarch
1/2 cup water
1 tsp almond extract
4 cups peeled and sliced fresh peaches
1 TBSP lemon juice
1 TBSP butter
1 cup flour
2 TBSP sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
Ice cream or whipped topping (optional)
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and the 1 TBSP butter; heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder and salt. Cut the 1/4 cup butter into the mixture until it resembles course crumbs. In a separate bowl, combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1.5 or 2 quart casserole dish. Immediately spoon on topping in 6 mounds. Bake at 400 for approximately 20 minutes. Makes 6 servings.
*also works well with raspberries and blackberries
Thursday, July 10, 2008
This is a great way to make one meal turn into another for two days of dinners.
(Picture is of day 2 Enchilladas before they are put in the oven.)
Day 1: Fajitas
3 lbs. pot roast(beef Chuck roast) Only $7 at Winco!!!
1 green pepper, julienned
1 onion, sliced
1 1/2 c. water
1 pkg. fajita seasoning mix
Combine all ingredients in to Crock pot and cook on high for 6 hours.
Last hour of cooking shred beef and add 1 c. brown/white rice to soak up juice.
Reserve about 2 1/2 c. meat mixture for day two.
Serve in tortillas with cheese, salsa, sour cream, guacamole...what ever sounds good.
Day 2: Enchiladas
Leftover fajita beef ( about 2 1/2 c. packed)
8 oz. cream cheese
1 can tomato soup
1 pkg. enchilada seasoning mix
1 1/2 c. shredded cheese
Reheat fajita beef in microwave for about 2 mins with cream cheese. Stir together. Spread beef mixture over 12 tortillas, roll up and place in baking pan. Mix tomato soup and seasoning packet together. Spread on top of tortillas. Sprinkle cheese on top of sauce. Bake in oven at 350 for 30 mins. or until cheese is melted and food is heated through. Serve with sour cream and guacamole. Enjoy!!
Monday, July 7, 2008
1 1/2 cup flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 chopped pecans
1 cup margarine, melted
12 1/4 ounce jar caramel topping
1/2 gallon vanilla ice cream, softened
1. Stir together the flour, oats, sugar, pecans and margarine.
2. Spread in a thin layer on a lightly greased cookie sheet and bake at 350 degrees for 20 min. Cool, then crumble.
3. Press 1/2 of crumb mixture into a 9x13 pan.
4. Add 1/2 of caramel topping, spread evenly (super hard to do, I just try to drizzle evenly).
5. Carefully spoon on the ice cream, spread evenly (once again, not easy to do without disturbing the crumbs. So I open up the ice cream box, slice the ice cream into 4-6 slices and place them on the caramel. Then I spread to fill in the cracks.)
6. Layer on 2nd half of caramel topping and the next 1/2 of the crumb mixture. Freeze immediately.
7. Cut into squares for serving.
Sunday, June 29, 2008
about 14 taquitos (frozen food) chicken or beef
1 large can of refried beans
1 can of enchilada sauce
1.5 cups shredded cheese
Spread refried beans into a 9x13 pan. Place frozen taquitos on top of refried beans. Spread enchilada sauce on top, sprinkle with cheese. Bake at 400 for 25-30 minutes. serve with desired toppings like sour cream, olives, guacamole.
2 to 3 carrots - grated
1 onion - chopped
7 ribs celery - chopped
1 large bunch broccoli
3 quarts water
1/2 cup chicken bullion
1 pound butter - melted (Do not substitute)
2 cups flour
1 16 oz. jar Cheese Whiz
Mix the flour and melted butter in a separate bowl, set aside.
In a large pot, cover vegetables with 3 quarts of water. Cook until tender over stove top. Add 2 more quarts of water. Bring to a boil. Add chicken bullion. Stir in the flour/butter paste. Add the Cheese Whiz. Simmer 15 minutes to 1 hour. Stir frequently because it sticks easily.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley.
The sauce was really tasty on top of the chicken.
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.
Preheat oven as directed on the biscuit package (I think it was 375*, but I could be totally wrong). Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese. Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven. Add a TBS of sauce, then sprinkle cheese, then sprinkle toppings. Return to oven and continue baking until cheese is melted and toppings are golden. Kids will love it!
This was taken straight from FoodNetwork.com ... it is Paula Dean's recipe ... I added the marshmallows to make it a Rocky Road cake. It's what I served when Cadi was in town.
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1 1/2 cups mini marshmallows
Preheat oven to 350*. Grease and flour a 13 by 9 by 2-inch pan.
For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. While cake is baking, prepare the frosting.
For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Allow frosting to cool a bit and then add marshmallows. Pour over warm cake. Serve at room temperature.
Tuesday, June 24, 2008
I combined two recipes and came up with this...
1 lb. Ground beef
1 can (15-16 oz) chili beans, undrained
1 c. salsa
1 can Rotel diced tomatoes with cilantro and lime juice
3 tsp. chili powder
1 tsp. cumin
1 pkg. (15 oz) honey cornbread mix
1 1/2 c. Mexican cheese
Brown the beef and drain, add beans, salsa, diced tomatoes, chili powder, and cumin. Heat until bubbly. Make cornbread mixture according to package. Spread half of cornbread mixture on bottom of 2-quart casserole dish. Layer beef mixture on top. Spread remaining cornbread mixture on the top just around the edges. Leaving a hole in the middle. Bake at 400* for 18-20 minutes. Then sprinkle with cheese and bake for another 5 minutes until cheese is melted and starting to crisp. Remove from oven. Serve with a dollop of sour cream on top.
Sunday, June 22, 2008
Two 6 oz containers of strawberry yogurt
1 can of frozen Dole Strawberry-Orange-Banana juice concentrate
1-2 cups strawberries (I used fresh but I am sure frozen will work too)
1-2 tsp of honey
place in blender until smooth. Add ice cubes to get desired consistency. Enjoy!
1 lb. ground beef
2 c. chopped green peppers
3 cloves garlic, finely chopped
1 jar (26 oz) spaghetti sauce
1 2/3 c. water
1/4 c. Italian dressing
12 lasagna noodles broken into quarters
1 c. mozzarella cheese
Brown meat, drain. Add peppers, garlic, sauce water and dressing. Bring to a boil. Add noodles, reduce heat. Simmer 10-15 mins. or until noodles are tender. Remove from heat. Sprinkle with cheese. Let sit for 5 mins. Serve hot.
I love this recipe because it is super fast and it tastes just like the real thing. You can also add some ricotta cheese or blended cottage cheese for that cheese layer in the middle when you add the noodles.
Sunday, June 8, 2008
A few may remember a family in the Concord 1st ward that had six kids. Well I got this recipe from the mom, Sara Bury. The rolls are a little bit of work the night before but super easy the next day. And fabulous to-boot.
1/4 c. warm water
1 pkg. yeast(rapid rise)
3/4 c. scalded milk(hot to finger, perfect)
1/2 c. margarine(imperial)
3/4 tsp. salt
1/2 c. sugar
3 beaten eggs
3 1/2-4 c. flour
1 cube butter, melted butter(reserved)
Scald milk and add butter and salt. Cool to luke warm. Whisk eggs, just to get air into them. Add yeast and sugar. Slowly add flour and make a soft dough. Let rise over night or for 2 hours(if in a hurry). Roll out 1/4" thick and cut into crescent shape with a pizza cutter. Spread reserved margarine over top then roll up into rolls. Spread again with margarine after all on the pan. Let rise for 4-5 hours. (The more they raise the lighter they are). Bake at 350* for 10 mins. Just lightly brown. Enjoy with butter and jam. Makes about 3 dozen!
Wednesday, June 4, 2008
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Wednesday, May 28, 2008
1 bottle Russian dressing
1 can whole berry cranberry sauce
1 envelope lipton onion soup mix
Put 8 skinless, boneless chicken breasts in a 9x13 pan. Mix above ingredients all together and pour over chicken. Cover with foil. Bake at 375 for 45-60 minutes. Serve hot over rice.
Serves 6-8 people.
Sunday, May 25, 2008
1/2 cup brown gravy
1 TBSP worcestershire sauce
1 TBSP A1 steak sauce
Brown beef and drain. Add the gravy, worcestershire, and steak sauce. Put into greased casserole dish and layer on top:
1 cup frozen corn
1 cup frozen peas
3 cups mashed potatoes
Grate cheese on top and bake at 375 for 20-25 minutes.
Monday, May 12, 2008
1 1/3 c sour cream
3/4 c mayo
1 bunch cilantro
1 pkg Ranch Dressing Mix
4 T salsa verde
2 crushed garlic cloves
1/8 t Tabasco
juice from 1 lime
Put it all in the blender/Cuisinart and blend until smooth.
Sunday, May 4, 2008
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, with red and green peppers, well drained
1 cup Old El Paso® refried beans
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Mexican cheese blend (8 oz)
1/2 teaspoon ground cumin
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® refrigerated buttermilk biscuits
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine all ingredients except biscuits; mix well.
2. Separate dough into 8 biscuits. Press or roll each biscuit to form 5 1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold dough over filling; press edges firmly with fork to seal. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 2 minutes before serving. If desired, garnish with sour cream.
Thursday, May 1, 2008
Sunday, April 27, 2008
1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1 jar sliced mushrooms, undrained (I omit and add a little extra water)
1/2 c water
1 1/2 c frozen sweet peas (from 1-lb bag), thawed
1 1/2 cups uncooked instant white rice (I used instant brown rice and added a little earlier)
1. In 3-to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
2. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
3. About 15 minutes (about 25 for brown rice) before serving, stir in thawed peas (if using brown rice wait to add peas) and the rice. Cover; cook on Low setting 10-15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.
3 c uncooked bow-tie (farfalle) pasta (6oz)
1 jar (16oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 c sun-dried tomatoes in oil and herbs drained, chopped
1 c diced (1/4-1/2 inch) cooked ham
1 c shredded Havarti cheese (4oz)
1. Heat oven to 350. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Poor into casserole.
4. Cover; bake 35-45 minutes or until bubbly. Top with remaining cheese.
Friday, April 25, 2008
1 cup sugar
1 cup packed brown sugar
1 cup peanut butter
1 teaspoon vanilla
3 cups flour
2 teaspoons baking soda
1⁄4 teaspoon salt
Hershey’s candy kisses (optional)
In a bowl, cream together butter or margarine, sugar, brown sugar, eggs, peanut butter, and vanilla. In a separate bowl, stir together flour, baking soda, and salt; add to creamed mixture and beat together. Roll dough into 11⁄2-inch balls and roll in sugar. Bake at 375 degrees for 8 to 10 minutes. While still warm, place Hershey’s candy kiss on top, if desired. Makes 5 dozen cookies.
1 1/4c cornmeal
1 1/4c flour
2/3 c milk
1/3 c butter or margarine, melted
1/2 lb ground beef
1/2 lb bulk pork sausage
1 can (6 oz) tomato paste
1 can (14 1/2 oz) diced tomatoes, drained
1 pkg taco seasoning mix (or 1/4 cup)
3/4 c water
1 1/2 c (6oz) shredded cheddar cheese
1c shredded Monterey Jack cheese
2 cups chopped lettuce
1 c diced fresh tomatoes
1/2 c sliced ripe olives
1/2 c sliced green onions
In medium bowl, combine the cornmeal, flour, baking powder salt. Add milk and butter; mix well. Press onto bottom and sides of a 12-14-in. pizza pan. Bake at 400 for 10 minutes or until edges are lightly browned. Cool. In a large skillet, brown beef and sausage; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered for 4 minutes. Spread over crust. Combine cheeses,; sprinkle 2 cups over the meat layer. Bake at 400 for 15 minutes or until cheese melts. Top with lettuce, fresh tomatoes, olives onions and remaining cheese.
Chicken Cordon Bleu Casserole (serves 4)
1/2 c. chicken broth
1/2 c. sour cream
1 jar (12 oz) chicken gravy
3 cups uncooked dumpling egg noodles (5oz)
1 c. frozen sweet peas
1 c. diced cooked ham (canned ham works well)
1 tsp paprika
1/4 tsp pepper
4 boneless skinless chicken breast halves
1/2 tsp seasoned salt
4 slices (1oz ea) Swiss cheese, halved
1. Heat oven to 375 degrees. In large bowl, combine broth, sour cream, and gravy; mix well with wire whisk. Stir in uncooked noodles, peas, ham, paprika and 1/8 tsp. of the pepper. Spoon into ungreased shallow 2-quart casserole.
2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 tsp. pepper. Cover w/ foil.
3. Bake 30 minutes. Uncover casserole; bake 20 minutes longer or until chicken is fork-tender and juices run clear, and noodles are thoroughly heated.
4. Place 2 cheese slice halves over each chicken breast half. Bake 5 minutes longer or until cheese is melted.
Cook's Note: You can substitute mozzarella for Swiss and mixed veggies for peas if you like. The ham is also optional (I usually leave it out).
1 pkg taco seasoning mix
1 T vegetable or olive oil
1/2 c water
1lb boneless skinless chicken breast pieces cut into strips or bite size pieces
3c shredded Monterey Jack cheese
1/3 c fresh cilantro
1/2 t salt
1 container ricotta cheese
1 can (4.5 oz) chopped green chiles
1 jar (16 oz) thick n' chunky salsa
1 package flour tortillas for soft tacos & fajitas (6" 12 count)
(I doubled it but replaced second container of riccotta with cream cheese)
1. Heat over to 350. In resealable food-storage plastic bag, mix taco seasoning mix, oil and 1/4 cup of the water. Add chicken pieces; turn to mix. Refrigerate at least 5 minutes, but no longer than 12 hours.
2. In medium bowl mix 2 1/2 cups Monterey Jack cheese, the cilantro, salt, ricotta cheese, chiles and egg.
3. Heat 10-inch nonstick skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
4. In ungreased 13x9-inch pan (3-quart) glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
5. Bake 20-25 minutes or until cheese is melted.
Optional: Serve with sour cream, guacamole and additional cilantro.
Thursday, April 24, 2008
1 Egg White
3 cups powdered sugar (or confectioners sugar if you are a pro)
3 drops of peppermint extract
2 drops of green food coloring (or any color you want)
4 oz bittersweet chocolate broken into chunks
Beat egg white until frothy and white. Add in powdered sugar until well mixed I used a pastry blender. Add peppermint and food coloring and mix well. Make teaspoon size balls and flatten a little with a fork, kind of like you would do with a peanut butter cookie. Place in refrigerator until firm (my dough was pretty stiff so this didn't take long.
Melt chocolate in a double boiler or a glass dish (oven safe of course) on top of boiling water. Allow chocolate to cool for a minute then dip the peppermints halfway into chocolate.
The kids loved them. I would post a picture but JetBlue lost our camera (well the whole bag, it should be returned today) and Jeremy took the other one with him on a second trip.
Friday, April 11, 2008
1/2 cup milk
3 cups cooked, diced chicken meat
1/2 cup salsa
1 (4 ounce) can diced green chilies
10 (8 inch) flour tortillas
Preheat oven to 375 degrees F.
In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chilies and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
Bake for 30 minutes.
Serve topped with olives and sour cream.
1 cup butterscotch chips
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.
Wednesday, April 9, 2008
2 to 3 chicken breasts, cooked and cubed
2 tsp. oil
1 small onion chopped
½ tsp. garlic powder
One can Cream of Chicken Soup
One can Cream of Mushroom Soup
½ cup to 1 cup of milk
3 to 4 cups shredded cheese
9 oz bag of tortilla chips, slightly crushed
Preheat oven to 350 degrees. Grease a 9x13 pan. Layer the pan first with chips, chicken mixture, and cheese. Repeat layers. Cook for 30 minutes. Remove from oven and top with remaining chips.
Note: You can add green chilies if desired.
Garnish with salsa, sour cream and olives.
This is what we had at our Relief Society Birthday Dinner. It is very easy to make.
Monday, April 7, 2008
1 box devil's food cake mix (Betty Crocker or Pillsbury brand)
3/4 cup butter
1 package cream cheese
1/2 cup butter
2 TBSP vanilla
2 cups powdered sugar
Mix the cake mix, 3/4 cup butter and eggs and set in fridge to chill for 15 minutes. Meanwhile, mix the cream cheese and 1/2 cup butter together and add vanilla and powdered sugar. Set aside. Roll the chilled dough into small balls and place on a greased cookie sheet and bake at 350 degrees for 7-9 minutes. When cool, frost half the cookies with the frosting and top with another cookie. Enjoy!
Thursday, April 3, 2008
1 cup flour
1 cube butter, melted
1/3 cup brown sugar
1/3 cup walnuts, chopped
Combine and press into 9x13 pan. Bake at 350 for 12 to 15 minutes or until lightly browned. Cool.
2- 8 oz packages cream cheese
2 cups powdered sugar
2 tsp. vanilla
Then fold in 4-5 cups of Cool Whip. Spread onto cooled crust.
1/4 cup water
1/4 cup cornstarch
1 can coconut milk (use high calorie milk that has about 150 calories per serving)
3/4 cup sugar
In sauce pan, combine water and cornstarch and stir until smooth. Add the coconut milk and sugar and heat mixture on medium heat while stirring until thickened. Cool in refrigerator. Spread on top of cream cheese mixture and refrigerate until ready to use.
Serve with fresh fruit, berries, mangos, strawberries, pineapple and fresh shaved coconut.
Tuesday, April 1, 2008
1 tsp Italian seasoning
1/4 tsp garlic powder
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 cup bottled pizza sauce
1/2 cup green pepper, finely chopped (optional)
1/2 cup red pepper, finely chopped (optional)
3/4 cup pepperoni slices, chopped
Preheat oven to 350 degrees. In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread over the bottom of a greased 9 inch plate (I use a tart pan or a pie tin). Combine the cheeses. Sprinkle 1/2 of the cheeses over the cream cheese layer. Top with the pizza sauce, peppers and pepperoni. Sprinkle with the remaining cheeses. Bake for 20 minutes or until bubbly. Serve with bread sticks.
Note: If I were ambitious I would make my own bread sticks, I am scared of making bread so, I don't. Instead, I buy Tahoe Joe's garlic herb pizza dough and make bread sticks out of that. For one pan of dip 2 packages of bread sticks just about covers it.
4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 Tbsp. KRAFT Mayo Light Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup chopped fresh cilantro
PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 12 servings
4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
1c. brown sugar
1 tsp. vanilla
1 egg yolk
1 1/3c (8oz pkg) Heath Bits, divided
2 cups (12 oz) semi-sweet chocolate chips
Beat butter until creamy, beat in brown sugar, vanilla and yolk. Stir in flour and
1 cupHeath bits. Press into ungreased jelly roll pan. Bake 18-20 minutes at 350 till light brown. Immediately sprinkle chocolate chips, let stand until softened, spread evenly, sprinkle remaining toffee bits. Cool cut into 3 inch squares, cut each square into triangles...or just call them toffee bit snacks and cut them however you want ;)
Monday, March 17, 2008
Sorry the picture is a little fuzzy. My camera is being temper mental today.
1 c. light corn syrup
1 c. Sugar
1 1/4 c. peanut butter
6 c. Cheerios
1 bag(12oz) semisweet chocolate chips, about 2 cups
Lightly butter 13x9inch pan. In 4-5 quart saucepan, heat corn syurp and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat. Add 1 cup of the peanut butter; stir until smooth. Add cereal; mix well. Immediately press into the buttered pan.
In 2-quart saucepan over low heat, melt chocolate chips with remaining 1/4 peanut butter, stirring constantly. Spread evenly over bars. Refrigerate about 30 minutes or cool completely at room temperature until chocolate is set. For bars, cut into 9 rows by 4 rows.
1 Lb. lean ground beef
1 can (16 oz) refried beans
1 jar thick and chunky salsa
1 pkg. taco seasoning
2 1/2 c. coarsely broken, Doritos Nacho Cheese chips
1/2 medium green bell pepper, chopped
4 medium green onions, sliced
2 medium tomatoes, chopped
1 cup shredded cheddar or Monterrey jack cheese, grated
1/4 cup sliced olives
1 cup shredded lettuce
Heat oven to 350*F. In skillet brown the beef, drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole , place 2 cups of broken chips on the bottom. Top evenly with beef mixture. Sprinkle with cheese, bell pepper, green onions, 1 cup of tomatoes, and olives.
Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup chips.
1 Lb. lean ground beef
1/4 c. Chopped onion
1/4 c. plain bread crumbs
1/2 tsp. dried sage leaves
1/2 tsp. salt
1 pkg. instant mashed potatoes, or 5 medium potatoes made into mashed potatoes
1 c. shredded cheddar cheese
1/4 c. chopped fresh tomato, if desired
2 slices of precooked bacon, chopped, if desired
2 med. green onions, chopped, if desired
Heat oven to 350*F. In a large bowl mix beef, onion, bread crumbs, sage, salt, and egg until well blended. Press into bottom of ungreased 8 in. square (2 Quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
Bake uncovered about 50 mins. or until meat thermometer inserted into the center of beef mixture reads 160*F. Remove from oven. Sprinkle with tomato, bacon, and green onions.
Tuesday, March 11, 2008
1 c water
1/2 c sweet potato puree (now I've used pumpkin and carrots because thats what I have)
1/4 t cinnamon or pumpkin pie spice (optional)
1/4 t nutmeg (this is my add in, so it is optional)
1 c pancake mix
1 Tbs canola or vegetable oil
1. In large bowl, mix water, puree, and or spice if using. Add the pancake mix and stir just to combine-the batter should be lumpy.
2. When the pan is hot, add oil, and spoon the batter onto the griddle or pan using 1/4 c batter for each pancake.
3. Cook 2-3 min each side.
If your child has a hard time eating his/her vegetables or you want to add a little more nourishment to your meals, there are more recipes I can share or I can let you borrow the book. Just let me know.
I don't really know the name of this dish, this is just what I called it when Jeremy asked. So the name does this meal no justice. It's a really simple recipe I got from my sister-in-laws cousin that is low cost and with most ingredients on hand. Jeremy thought it was fabulous, especially since I arranged it so "gourmet" on his plate.
Cut beef into strips and brown (I buy whatever is cheapest and load my freezer)
2 Tbs. oil
2-3 cloves of garlic
1 1/2 tsp of sugar
3/4 tsp salt
1 tsp soy sauce
Thicken w/ 1 heaping tsp of cornstarch mixed with a little water (make sure no clumps before adding)
Mix in the cornstarch mixture. Let cool 5-10 minutes.
-slice onions (red or white, whichever you prefer)
1 Tbs. lime juice
1/2 tsp black pepper
1/2 tsp salt
2 Tbs. water
Serve layered over rice.
I also added cilantro on top since the dressing involved lime. You will also notice there are no specified amounts for the ingredients. This can be made for the size of your family. I probably used 3/4-1 lb of beef for the two of us. I about tripled the dressing just because it is so delicious to use for other salads.
Monday, March 10, 2008
2 pounds pork loin
3/4 cup ranch dressing
2 cups pace picante salsa (Medium heat)
1 small can diced green chillies
Dump all of the ingredients into the crock pot and heat on high for about 5-6 hours. Shred with a fork.
Serve with tortillas or over a salad with that yummy tomatillo dressing.
1 small onion quartered
6 Lg garlic cloves
2-3 serrano chilis stemmed (depending on how hot you want your salsa)
1/2 C chopped cilantro
2 Tbs. fresh lime
Place first 4 ingredients into pan over high heat for 5 min or until thoroughly charred. Place in blender. Use on/off and chop coarsely. Add salt and pepper to taste. Let chill in refrigerator before serving. Yum!
Thursday, March 6, 2008
1 cup milk
2/3 cup flour
2 Tbs sugar
1/2 tsp salt
Put 1/4 cup butter in 9 inch pie pan. Place in preheated oven at 400 degrees until melted. Pour in batter (aka above items mixed together) and bake for 35 minutes until fluffy and golden Serve with lemon juice and powdered sugar, syrup or jam.
My mother in law doubles the recipe and puts it in a 9 by 13 pan. Also, it didn't take 35 minutes, it only took me about 18-20 minutes.
Tuesday, March 4, 2008
1/2 cup chopped onion
2-3 garlic cloves
1 jar (16oz) salsa
1 can (2oz) sliced black olives
Sliced Monterrey Jack Cheese
Place chicken into freezer bag and store in freezer while prepping other ingredients. Chop onion using Good Chopper. Press garlic using Garlic Press. Open Salsa using Jar Opener. Open can of olives using smooth-edge can opener and drain using can strainer. Add ingredients to freezer bag, except cheese. Coat chicken well,squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered at 400 degrees for 45 minutes(30 minutes for tenderloins) Using Deluxe Cheese Grater, grate cheese onto chicken and bake 10 minutes. Serve with corn bread, along with rice and steamed vegetables cooked in Rice Cooker.
4 slices bacon
1 can cream of mushroom soup
1 cup milk
2 T. lemon juice
2 T. Worcestershire sauce
8 oz fresh mushrooms
2-3 garlic cloves
Fresh mozzarella cheese
Place chicken into freezer bag and store in freezer while prepping other ingredients. Cook bacon in 8" saute pan using chef's tongs; crumble and set aside. Open soup can using smooth-edge can opener. Measure milk using Measure-all cup. Slice mushrooms with egg slicer plus. Press garlic using garlic press. Juice lemon using citrus press. Measure Worcestershire sauce using adjustable measuring spoon. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in stoneware rectangular baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe cheese grater, grate cheese onto chicken AFTER baking and serve. Slice fresh tomatoes using Utility knife and fresh Mozzarella cheese using egg slicer plus and serve with mixed green salad.
2 cloves garlic
1-2 tsp. Italian Seasoning
shredded Parmesan cheese
1 package grands biscuits
Using the 8" saute pan melt butter, add garlic pressed with garlic bread, and Italian seasoning. Open grands biscuits and quarter all biscuits. Only 4 whole biscuits(cut up) will fit in the pan at one time. Coat biscuits well. Place in 375 degree oven and bake for 10-11 minutes. Sprinkle Parmesan cheese on top and cook for an additional 2 minutes.
Also a Pampered Chef recipe
Season with pressed garlic inside and out.
Sprinkle Italian Seasoning on the outside.
Place in Deep Covered Baker. Place in microwave for 30 minutes. Microwave must be 13”x13”x7” with a minimum of 1,000 watts.
OR place in oven for 1 hour at 375*. Uncover and cook an additional 25-30 minutes.
I had a Pampered Chef show recently at my house. This chicken was served. Easy to do.
Saturday, February 16, 2008
4 egg yolks
4 Tbs sugar
1 Vanilla been split & scraped
1/2 tsp. vanilla extract
Whisk together the yolks and sugar in a small bowl. In a saucepan, bring the milk and vanilla bean & extract to a low boil, then remove from heat. Add a little heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.
8 Tbs butter
1 cup brown sugar
1 1/2 cup heavy cream
Melt butter in a saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to a simmer. Keep warm until needed
1/2 cup milk
1/2 tsp vanilla
1/2 tsp cinnamon
8 slices of texas style bread (I prefer French Toast bread, it is Texas style (thick) but it has vanilla and cinnamon already in the bread.
Mix first four ingredients. Dip bread in egg mixture and cook on griddle. This step can be replaced with your favorite french toast recipe.
This is how you assemble this delicious breakfast. Place one slice of french toast on your plate top with vanilla sauce, top with second piece of french toast. And for the creme de la creme, smother with the caramel sauce. Continue with remaining pieces of french toast.
This is wonderful to serve with strawberries to dip in the sauce left on your plate.
3 cups milk, divided
3 TBS of sugar
3/4 tsp. vanilla
1/2 tsp. lemon extract
1/4 tsp. salt
1-2 bananas depending on your preference (I love it with 2)
5-6 ice cubes
In a blender measure in one cup of milk, add eggs, sugar vanilla, lemon extract and salt. Mix well, add bananas and mix again. Finally add icecubes, mix until smooth. Poor into a pictcher and add final two cups of milk mix together. This serves about 3 people if you really like the stuff. My kids only drink about 1/2 cup each so this makes enough for my whole family.
Tuesday, January 22, 2008
You will need:
1 pound boneless, skinless chicken, cooked and shredded
1 cup salsa
1 package taco seasoning
1 package puff pastry (not phyllo)
1 cup shredded cheddar cheese
1. Thaw pastry at room temperature for 40 minutes
2. Place chicken, salsa, seasoning, and 1/2 cup water in skillet. Heat through.
3. Cool chicken mixture completely.
4. Heat oven to 400 degrees. Spray 2 baking sheets with cooking spray.
5. Stir the egg and water together in a little bowl, for an egg wash.
6. Unfold puff pastry on floured surface and roll into 14 inch square. Cut into 4 (7 inch) squares. Repeat with remaining pastry sheet.
7. Place about 1/3 cup chicken mixture onto half of square, top with 2 T of cheese.
8. Brush the edges of the pastry with water, fold plain half over, seal edges with fork, so you have a pocket of chickeny goodness.
9. Place pockets on baking sheets, brush with egg wash.
10. Bake for 20 minutes, or until golden. Cool 5 minutes on a wire rack. Serve with extra salsa and sour cream.
20 oz canned chicken (or boil fresh chicken, about 1 pound, and shred)
1 cup ranch dressing
3/4 cup hot sauce (Franks Buffalo Sauce works the best)
2 8 ounce packages cream cheese
1 1/2 cups shredded cheddar cheese
Combine all ingredients, reserving about 1/2 the shredded cheese to top dish.
Bake at 350 degrees until heated through and cheese on top has melted.
Thursday, January 17, 2008
1 bunch romaince, torn
1 cup (4 oz) shredded swiss cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries
2/3 cup salad oil
1/2 cup sugar
1/3 cup lemon juice
3 TSP poppyseeds
2 TSP finely minced red onion
1 TSP ground mustard
1/2 TSP salt
In large salad bowl, combine the romaince, cheese, cashews, pear and cranberries. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. YIELD: 12 servings.
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 tsp. vinegar
4 cloves garlic, minced
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
4 frozen boneless chicken breasts
Combine the first 8 ingredients. Put chicken in crock pot and add the sauce. Cook over low heat for 4-5 hours, shredding chicken with a fork when it is tender. Serve over rice or noddles with pear salsa.
1 cup chopped fresh fruit (pears, peaches or mangos)
1 cup chopped, seeded cucumber
2 TBSP sliced green onion
2 TBSP snipped cilantro
1 TBSP sugar
1 TBSP salad oil
1 TBSP vinegar
Combine ingredients in a bowl. Chill for 1-2 hours before serving.
Wednesday, January 16, 2008
You will need:
1 can crescent rolls (once again, I think you could make 2 cans with these insides)
2 boneless, skinless chicken breasts, sliced
1 cup frozen peas and carrots
1 cup diced potatoes
1/2 small onion, diced
1-2 Tablespoons flour
2/3 cup milk
1 chicken bullion cube
garlic salt and pepper to taste
Heat 1 Tbs olive oil in skillet until hot. Add chicken breasts and diced onion to hot skillet. Garlic salt and pepper them. Cook 5-10 minutes, or until brown. Remove chicken from skillet and allow to rest in a bowl, or on cutting board.
Add chicken bullion cube to skillet with olive oil remains. Add flour to the pan and combine with a whisk. Have the milk ready.
Add milk, while whisking, to create a roux, the sauce will thicken quickly.
Add potatoes and cook for 5 minutes. If the sauce gets too thick, add a little more milk.
Add peas & carrots and "rested" chicken to skillet with potato mixture. Heat throughout, about 5 more minutes.
Unroll crescent rolls. Spoon mixture onto the roll and bring the top over to "close" the roll. (There is a good picture of this on the other website).
Brush the tops with an egg wash and bake at 375 for 8-10 minutes until golden brown.
Monday, January 14, 2008
1 pound butter (or margarine, I use Imperial)
1 1/2 c. White sugar
2 c. brown sugar
Cream for 10 minutes. It is important that you cream these 3 ingredients for at least 10 minutes. (I usually use my kitchen aid and do a load of laundry after I get this part going)
Cream for another 2 minutes
2 Tbsp. Vanilla
1 tsp. salt
1 1/2 tsp. Baking soda
6 c. flour
3-6 c. chocolate chip cookies(depending on how chocolaty you like your cookies)
2 c. chopped nuts(optional)
Add remaining ingredients and mix well. Use and ice cream scooper to drop on an UN- greased cookie sheet. Bake at 350*F for 12-15 minutes. Let sit on cookie sheet for about 5 minutes to cool. Then remove to cooling rack. Enjoy with a big glass of milk!
1/4 c. butter
1/2 c. powdered sugar
1 egg yolk
3 Tbsp. flour
Preheat oven to 450*F. Butter two custard cups. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in egg and egg yolk. Stir in flour. Divide batter between custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Dust with powdered sugar and serve immediately.
Thursday, January 10, 2008
2 Tbsp. Butter
1 c. Chopped yellow onion
2 cloves garlic, minced
5 c. Chicken broth or stock
¼ tsp. salt
2 tsp. curry powder
1/8 tsp. pepper
Preheat oven to 400* F. Place squash pieces in a flat baking pan. Pour about 1 c. water around squash. Bake until soft, about 1 hour. Remove to a plate and cool. When cool enough to handle, scoop out pulp. Set aside.
In a large soup pot over medium heat, melt the butter. Add onion and garlic and sauté until soft, about 5 minutes. Add squash pulp and about 1 cup of broth to pot and mix well. Transfer to a food processor or blender in batches and process until smooth. Return to pan and add the remaining 4 cups broth and seasonings. Simmer, uncovered, until flavors are blended, about 20 minutes, stirring occasionally. Ladle into bowls and top with a dollop of sour cream and chopped chives.
Wednesday, January 9, 2008
I have made the homemade pizza dough in my bread machine but found that if I go to Papa Murphy's and get a pizza with no sauce but has dough, cheese, green onions, and bacon it makes it so much easier. So...
1 Papa Murphy's pizza with cheese, bacon, and green onions (NO SAUCE)
2 cups of mashed potatoes (with a little bit of ranch dressing mixed in)
1 c. ranch dressing
Bring home your pizza and strip everything off of the dough and put the toppings into a bowl; reserve. (It is okay if the ingredients mix). Spread ranch dressing over the dough. This is your sauce. Top with mashed potatoes. Then sprinkle your reserve of cheese, onions, and bacon on top of the potatoes. Bake at 375*F for about 20 mins or until cheese is melted and crust on the bottom is golden brown. (We always have a request for this specialty pizza whenever the missionaries come over for dinner.)
3 red apples
3 green apples
(I usually use about 5-6 Fuji apples)
1 tub cool whip
2 large or 10 mini snickers bars, frozen.
Chop all of the apples into diced chunks. Toss in a bowl with cool whip. Smash the snickers bars in a Ziploc bag cover with a towel. Mix the snickers in with the apples and cool whip. Refrigerate until serving. Enjoy!!
1 jar (16oz.) taco sauce
1/2 c. chopped cilantro
1 tsp. ground cumin
1 pkg. (26 oz.) frozen large cheese ravioli, thawed
2 c. shredded cooked chicken
1 can (11oz.) mexicorn, drained
1 pkg. (8 oz) Mexican style shredded cheese blend (2 cups)
1/2 c. sour cream
cilantro sprigs, optional
Preheat oven 350*F. Coat 13x9" baking dish with cooking spray. Combine Taco sauce with 1 cup water, cilantro and cumin; reserve. Layer half of ravioli in baking dish. Top with 1 c. chicken and half of mexicorn. Sprinkle with half of sauce mixture and 1 c. cheese. Repeat with remaining ravioli, chicken, mexicorn, sauce mixture and cheese. Lightly cover baking dish with foil. Bake 20 mins. Increase temp to 375*F. Remove foil; bake until cheese is golden, about 10 mins. Let stand 5-10 mins.before serving. Slice avocados. Top casserole with sour cream, avocado slices, and if desired, cilantro sprigs.
I was telling Tara how Jeff does not like sour cream, so his mom always dished out his portion of stroganoff before she mixed in the sour cream. Then I found this recipe... no sour cream, just cream cheese! Fabulous, as I happen to believe stroganoff is better creamy, and now Jeff agrees.
You will need:
1 pound stew meat
1 can (10.75 oz) condensed golden mushroom soup (I have used cream of mushroom)
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
1. In a slow cooker, combine meat, soup, onion, water and Worcestershire sauce.
2. Cook on law setting 6-8 hours or high 4-5 hours
3. Stir in cream cheese just before serving.
Serve over egg noodles.