Thursday, December 27, 2007
4 large potatoes, peeled and quartered
¼ cup milk
½ teaspoon salt
2 tablespoons butter or margarine, melted & divided
1 egg, beaten
1 cup (8 oz.) sour cream
1 cup small-curd cottage cheese
5 green onions, finely chopped
½ cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 ½ quart baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 20-30 minutes or until crumbs are lightly browned.
½ cup uncooked long grain rice
½ cup water
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic posder
1 lb. ground beef
2 tablespoons vegetable oil
1 15 oz. can tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 ½ inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs; cover and simmer for 1 hour over medium-low heat.
2 cups uncooked spiral pasta (shells or macaroni pasta are fine as well)
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 26 oz. jar spaghetti sauce
1 4 ½ oz. jar sliced mushrooms, drained
½ cup sour cream
½ lb. process American cheese, cubed
2 cups (8 oz.) shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place ½ cup of meat sauce in a greased shallow 2 ½ quart baking dish. Drain pasta; place ½ over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese; cover and bake at 350 degrees for 25-30 minutes. Uncover & bake 5-10 minutes longer or until bubbly.
4 cups cooked rice
½ cup butter or margarine, divided
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
½ - 1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon pepper
4-5 cups cubed cooked chicken
12 oz. process American cheese, cubed (Cheez Whiz is an easy substitute)
2 cups (16 oz.) sour cream
1 ¼ cups crushed butter-flavored crackers (about 32)
Spread rice into a greased shallow 3-quart or 13x9x2 inch pan; set aside. In a saucepan, melt ¼ cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 degrees for 10-15 minutes or until heated through.
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup Crisco
½ tsp. vanilla
1 cup brown sugar
1 cup sugar
1 cup peanut butter
Additional sugar for rolling cookie dough balls in
Cream together Crisco, vanilla, sugars, peanut butter & eggs. Combine flour, baking soda & salt and add to creamed mixture. Shape dough into balls and roll in sugar. Bake at 375 degrees for 6-8 minutes. Indent Hershey’s kiss into center of each cookie & bake for 2 minutes longer.
Friday, December 21, 2007
1 Oreo Cookie Pie Crust
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp peppermint extract
2 c heavy cream, whipped (using approx. 1/2 c sugar and 1 Tblspn vanilla)
In large bowl, beat cream cheese with electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in extract, mixing well. Fold in whipped cream. (I usually get sick of "folding" and just stir it.) Pour into pie crust. Cover; freeze 6 hours or until firm. Eat up! Store unused portions (if there are any) in the freezer.
These are super yummy cookies that are perfect for the holidays. So perfect because they are super quick and easy to make! Enjoy them!
2 chocolate cake mixes
1 brownie mix
3/4 C oil
3/4 C water
Secret ingredient: Andes Mints (shh)
Mix everything together. Form 1 inch balls. Bake 350 degrees for 13-15 minutes. While they are baking, unwrap Andes Mints. After cookies bake, immediately lay one mint on each cookie. Wait one minute and spread the mint (like frosting).
Thursday, December 20, 2007
Mix the following and let sit for 10 minutes to proof (it should get bubbly and foamy):
1/2 c. warm water
2 t. yeast
1 t. sugar or honey
Cook 1/2 c. of cracked wheat in 2 cups water with 1/2 t. salt (either crack your own wheat with a wheat grinder set very coarse or use Zoom cereal) . Bring to boil, then simmer until soft, about 15 minutes. Let cool.
In mixer, mix:
2 Tbsp extra virgin olive oil
3 Tbsp sugar or honey
1 c. warm water
Add yeast mixture and 2 c. whole wheat flour. Mix for 2-3 minutes.
Add cracked wheat cereal and about 1 Tbsp of your choice of the following (I add them all):
ground flax seed
2 tsp salt
With mixer running, slowly add whole wheat flour until dough ball forms and sides of bowl are clean (usually ends up being about another 2 cups). Mix for 7 minutes.
Divide in half and form into two loaves. If you want to, you can sprinkle the tops with sunflower seeds. Place in well greased loaf pans, cover with greased plastic wrap, and let rise in a warm place for 30-45 minutes (until about doubled). Bake at 350 degrees for 30 minutes.
Tuesday, December 18, 2007
Well I found this on the Recipe Queens' website . I hope it's legit because i definitely have to try it now. Here's the entry:
Cafe Rio Shredded Pork Salad with Ranch Dressing
OK, I had not been to Cafe Rio until 6 month ago and the food indeed is yummy. My friend gave me this recipe which she got hand me down from all over Utah and she promised that this is the exact recipe for their Shredded Pork Salad with the green dressing. Real copy or not, this is divine. Enjoy!
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.
Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:
1 cup brown sugar
1 pkg. Hidden Valley Ranch dressing Mix
8 oz. can Salsa Verde
2 cloves garlic
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro
Mix in blender. Add lime juice to taste. Mix ahead of time and chill it for several hours. It can be thinned with buttermilk if needed.
I serve this over Shredded Lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum
Saturday, December 8, 2007
I've never been to Red Lobster, but these are supposed to be like their cheddar biscuits. i found this recipe from Copycat Recipes -link on the side). They were pretty good and easy.
Prep. Time: 0:15
2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powder
parsley flakes - as needed
-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.
Thursday, December 6, 2007
This is from Real Simple magazine
1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan
Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
I'll post a picture when i try it and let you know how it goes!
Monday, December 3, 2007
8 boneless chicken breasts
1 (8 oz.) bottle Russian salad dressing
1 cup apricot jam
1 pckg. dry onion soup mix
Place chicken in a greased 9X13 baking pan. Combine dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 for an hour. Makes 8 servings.
Friday, November 30, 2007
1 Box Devil’s Food cake mix
½ cup oil
2 T. flour
1 bag Rolo candies
Mix first four ingredients in a bowl. Batter will be moist. Roll dough into balls. Wrap dough around each rolo. Roll in a bowl of sugar. Bake 8-10 minutes at 350 degrees.
Thursday, November 29, 2007
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.
Monday, November 26, 2007
1 cup butter (only use butter and it's best if the butter is softened naturally not melted in the microwave)
1 cup brown sugar
1 cup white sugar
1 tsp Vanilla
1 1/2 cup Flour
1 tsp. salt
1 tsp. baking soda
2 1/2 cups quick oats (ground them up in the osterizer so they are fine like flour)
1 pkg chocolate chips (or however many you want)
1/2 cup nuts (if you like nuts)
Cream butter and sugars
Add eggs and vanilla and beat
Sift dry ingredients and add to sugar mixture
Stir in oatmeal (ground up), chocolate chips and nuts
Drop by spoonfuls onto an ungreased cookie sheet
Bake at 350 for 11 - 12 minutes
I know, they don't look like much, but just try them!
Wednesday, November 21, 2007
3-3 1/2 Lbs Yams/Sweet Potatoes (you may substitute the canned variety here)
1 C. Sugar
1 tsp. vanilla
1/2 C. Melted butter
2 eggs (beaten nicely)
1 C. brown sugar
1/2 C. melted butter
1/2 C. flour
1 C. chopped pecans
Preheat oven to 350. Mix first batch of ingredients until smooth. Put in a buttered 9 X 13 casserole dish (The shallower the dish, the more crispy bits)
blend topping ingredients and sprinkle on top. Bake for 30 minutes.
Sunday, November 18, 2007
- 8 hard-cooked eggs, diced or mashed (however you like it)
- 1 cup mayonnaise (I used 1/2 c. mayo, 1/2 c. miracle whip for a little zing)
- 1/4 cup dried onion flakes
- 1/2 teaspoon salt
- 1 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon dill weed
- 8 slices bread
In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches. Or, for more of an appetizer, use a cookie cutter to cut our shapes from slices of bread , top with egg salad and serve open faced.
Saturday, November 17, 2007
1 Yellow Cake Mix
1/3 Cup Oil
2 Symphony Bars (or 1 pk of Chocolate Chips)
1 Can Sweeten Condensed Milk
Combine cake mix, oil, and egg. Press half of mixture into the bottom of a cookie sheet, set the other half aside.
In a microwave bowl combine Chocolate and Sweeten Consensed Milk, put in the microwave until melted, stirring several times. When its melted, spread over the cake mix in the cookie sheet. Crumble the rest of the cake mix on top of the chocolate layer.
Bake 10-14 Min (you kind of just have to check on it after ten min, because sometimes it is done by then!)
Drizzle Carmel topping over the top of the cookies, cut and serve!
*** I haven't tried it but, I thought it would be good to use a devils food cake mix to make them extra chocolaty!!
Wednesday, November 14, 2007
2 Cups of Cheese
2 Cups of shredded (or) chunked chicken, (You can use ground beef, if you prefer it.)
Small container of Sour Cream
1 can of Cream of Chicken Soup
Turn oven to 350 degrees.
Cook chicken or use the canned chicken. (I do always have some of that for emergency fast meals.)
Mix container of Sour Cream and can of Cream of Chicken Soup together, and add in the chicken.
Spread on tortilla and add black beans and cheese.
Roll the tortillas, and put them in casserole dish.
Smother the top of the enchiladas with the leftover mixture.
Cook for 20 minutes.
We really like these. They are easy to make and are easy to improvise with. We have put tomatos, salsa, and chiles inside the enchiladas. It always turns out well. :)
1 box mac and cheese (I use Annie's Organic mac and cheese)
3/4 c. butternut squash (pureed)
1 c. frozen peas, unthawed
1/2 c. diced ham, warmed (I use the microwave!)
Make mac and cheese as directed on package. Add butternut squash, peas, and diced ham. Voila!
The butternut squash adds a bit of a sweet flavor and the ham adds a little salt for a good combination. A good source of protein, veggies, and good ol' fashioned mac and cheese goodness.
Tuesday, November 13, 2007
Mine looked kind of like this picture... This recipe comes from my sister Allison. It's almost all canned stuff so preparation is pretty quick.
2 boneless skinless chicken breasts, cooked and cubed
1 (16 oz) can mixed veggies, drained
3/4 cup sour cream
1 can cream of chicken soup
1 can peeled, sliced potatoes, drained
1 can sliced carrots, drained
2 pie shells for top and bottom (ready made ones work great)
Salt and Pepper to taste
Line a pie plate with 1 pie shell. Mix all ingredients and pour into pie plate. Cover with second pie crust. Seal edges. Bake at 350 for 45 minutes.
Usually when i make this i end up with way more filling than can fit in the pie, so today I took out the extra can of sliced carrots and it worked out much better.
Monday, November 12, 2007
2-4 cans/bowls of Campbell's Creamy Tomato Soup
1/2-1 clove of garlic
1 package of Uncle Ben's Ready Rice
1 package of Kraft Shredded Cheese
1. Pour desired amounts of soup into a pot. (You can buy the soup that all you need to do is heat up or buy the actual cans of soup that you would add milk to)
2. Microwave the Ready Rice. (just takes 90 seconds!!)
3. Chop up some garlic. (I usually use at least a 1/2 clove, just depends on how much you like garlic)
4. When the rice is done, just pour it into the soup. Make sure to stir your soup!!
5. Add your garlic and continue to stir.
6. When the soup is at your desired temperature, add as much shredded cheese as you want. Stir after you add the cheese and allow it to melt.
7. Serve and enjoy!!! I sometimes add some more cheese once it is poured into my bowl!!!
Sunday, November 11, 2007
4 red potatoes
1/4 lb of bacon (i sometimes use ham)
2 Tblsp milk
1. Cook 4 medium red potatoes in microwave for 3 minutes on one side and then 4 minutes on the other. Take out and let cool
2. Fry bacon in pan, and take out to cool on a paper towel. Pour off all grease except for about 1 Tblsp.
3. Dice the cooled potatoes and cook in the hot pan. Add onion and cook 2 - 3 minutes, until onion is soft.
4. In a small bowl mix eggs and milk . Beat with a wire-wisk.
5. Crumble the cooked bacon over the potatoes. Pour the egg/milk over everything in the pan, tip pan side to side to cover everything with egg. Reduce heat to low and cover until eggs are almost set. Sprinkle cheese over mixture and cover again until eggs are completely set.
6. When eggs are completely set, remove from pan and cut into wedges.
7. Serve and Enjoy!!!!!
Thursday, November 8, 2007
Green Bean Casserole
Recipe courtesy Tyler Florence
See this recipe on air Friday Nov. 16 at 3:30 PM ET/PT.
3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream
Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
Heat the oven to 375 degrees F.
Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.
Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.
2 tubes of chocolate chip cookie dough
30 Snickers miniatures
Cut dough into 15 pieces. Place a Snickers bar in the middle of each piece and wrap dough around it, covering completely. Place on cookie sheets (I always put foil on my cookie sheet to prevent sticking, and I only bake one pan of cookies at a time). Bake at the temperature specified on the dough wrapper (I believe the temperature for Nestle dough is 375 degrees) for about 15 minutes.
Enjoy with milk, ice cream or by themselves!
Sorry, I don't have a picture of them too share. I've eaten too many and am trying to lose weight, so I haven't made them too much lately. The recipe is worth sharing though!
Tuesday, November 6, 2007
Mix in a bowl:
1 cup onion
2 Tbsp butter
2 cups chicken (I usually do 3 chicken breasts, shredded)
4 oz diced chilis
1 can black beans (drained and rinsed)
In a saucepan:
3 Tbsp butter
1/3 cup flour (add to melted butter)
1 tsp coriander
3/4 tsp salt
2 1/2 cups chicken broth
*allow this mixture to come to a boil and thicken a little
Add to sauce pan mixture:
1 cup sour cream
1 1/2 cups monterey jack cheese (more if you really like cheese)
Put about 1/2-1 cup of liquid in the chicken mixture
Wrap chicken mixture in flour tortillas(soft taco size) and line up in 9x13 pan. Cover tortillas with remaining sauce.
Bake @ 350 for about 20-25 minutes.
Monday, November 5, 2007
Sorry about the picture... I started eating, and remembered I wanted to take a picture. Disregard the bite marks... :)
1/2 cup Grated Parmesan Cheese
1 env. of Italian salad Dressing
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves
Preheat oven to 400 F. Mix cheese, salad dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is cooked through (170 F).
This was actually really good and it from start (prep time 5 minutes) to finish (cook 20 minutes) it took 25 minutes! i'm all about 5 minute prep time, and I love this recipe because I didn't have to go and buy random ingredients that we don't usually have. I just dug around in the cupboard till I found the ingredients.
Sunday, November 4, 2007
Here are the Ingredients:
Brownie Mix, Cookie Dough, Whipped topping, Carmel and Chocolate Topping, and Ice cream.
Mix the Brownies according to directions and cook them for about 10 Min at 350. Then add the cookie dough, drop on top, throughout the entire pan of brownies, and cook for 20 more min. You don't want them cooked all way! The brownies and cookies should be warm and soft!
Scoop Ice Cream all over the top, then add the Whipped Cream, Carmel, and Chocolate across the top. Set it in the center of the table and pass out the spoons, we like to eat it right out of the pan!
Saturday, November 3, 2007
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbsp. margarine
1 can cream of chicken soup
1/4 cup milk
1/2 cup shredded cheddar cheese
2 1/2 cups cubed cooked chicken
1 16oz can sliced carrots, drained
1 16oz pkg. tater tots
In saucepan cook onion and green pepper in butter til tender, not brown. Blend in soup and milk. Remove from heat; add cheese. Stir until cheese melts. Stir in chicken and carrots.
Pour chicken mixture into 9x13'' pan (i prefer 8x8''). Arrange tater tots atop casserole. Bake at 375 for about 35 minutes. Sprinkle additional cheese atop casserole and return to oven for two minutes.
My sister-in-law also has a variation of this with cooked ground beef, 2 cans cream of potato soup added to it, and tater tots topped with cheese. Both are pretty tasty.
2 cans (16 oz) baked beans
3 chicken breasts (or whatever chicken you have uncooked)
1 cup bottled BBQ sauce
1 package jiffy cornbread mix
Pour baked beans in bottom of baking dish. Lay chicken on top and pour BBQ sauce over it. Cook at 400 degrees for 30 minutes. Make cornbread mixture and spread on top of casserole. Cook for another 20 minutes or until cornbread is full cooked.
Don't make the cornbread ahead of time. Mix right before adding to dish or it will overraise. You can use any cornbread recipe on top if you prefer.
Friday, November 2, 2007
1 ¼ c. flour (whole wheat is great!)
1 T. baking powder
1 T. sugar
½ t. salt
1 c. milk
2 T. oil
½ c. concentrated frozen orange juice
1 cube butter
1 c. sugar
1. Mix together dry ingredients
2. Mix together wet ingredients and add to flour mixture.
3. Mix just until moist.
4. (For buttermilk pancakes, add ½ t. baking soda, reduce baking powder to 2 t. and substitute buttermilk for milk.)
5. Cook on griddle
Method for Syrup:
1. Mix and stir all ingredients over heat until melted, but don't boil.
2. Serve warm with toasted chopped pecans
Sorry no picture.
8 oz. Spaghetti
5 tbs. butter
6 tbs. flour
3 cups chicken broth
3 cups cooked chicken
1 cup light cream
1 tsp salt
pepper to taste
1 cup fresh/canned mushrooms
5 tbs. minced green chiles
1/2 cup Parmesan cheese
1/2 cup shredded cheddar cheese
Cook spaghetti in boiling salted water until just tender. Do not overcook. Melt butter, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, chiles, and cooked chicken. Turn into 2 to 3 quat flat casserole. Sprinkle with cheeses. Bake at 350 F for about 30 minutes or until bubbly and lightly browned.
Wednesday, October 31, 2007
Same idea as Sloppy Joe's but with shredded chicken. Another easy recipe from Chris's friend Lee. Just put chicken breasts in the crockpot with barbecue sauce (i just estimate on amounts based on how much i am making) and cook for 7-8 hrs on low or 3-4 hrs on high. I like to shred the chicken and then mix with sauce and keep cooking for an extra hour. You could also get fancy on this and add other ingredients but i like the simplicity of it.
It is also extra good if you butter and toast the buns before serving! Its a really easy meal and I just serve celery and carrot sticks with it.
PS- There are still lots of people on here who haven't posted yet. I know its a busy time of year so no pressure but if you have something to post don't be shy! We would love to hear your ideas!
These have replaced chocolate chip as my new favorite cookie. If you knew how much i love chocolate chip you would know this is a big deal. I got this one from Chris's friend Lee.
1 box Devil's food cake mix
1/3 cup oil
1 pckg. Rolos candies
Mix the first three ingredients together and then roll into little balls with 1 rolo inside each ball (i try to make them as small as possible to maximize the rolo to dough ratio). Bake at 350 for 9 minutes.
Sunday, October 28, 2007
1 24 oz jar of Pace Picante sauce (medium or mild)
1 -2 cups brown sugar
4 chicken breasts
stir all together in crock pot and cook for 4-8 hours remove chicken and shred. Return chicken to crock pot and cook an additional hour.
Make tacos with flour tortillas, shredded cheese, lettuce, tomatoes, onions, olives, beans, and anything else your little heart desires!
***a must have for our family with these tacos are the uncooked flour tortillas from Costco. The brand is tortilla land. You cook them on your stove and they are so yummy!
This is a family favorite (a recipe from my Grandma) Yum!
10-12 chicken tenders
1/2 cup flour (with a dash of salt and pepper to taste)
4-6 Tablespoons butter
1/3 cup honey
1/2 cup lemon juice
2 Tablespoons soy sauce
Heat oven to 350 and melt butter in baking dish. Roll chicken in flour. Roll floured chicken in butter and let bake for 20 minutes. Whisk together sauce ingredients. After chicken has been in the oven for 20 minutes start basting with sauce. turn and baste every 15 minutes for 1 hour. This chicken has some kick and is a little sweet and sour tasting. A really good and DIFFERENT chicken recipe.
Saturday, October 27, 2007
I'll be honest, i kind of just wanted to show everyone my picture. Presentation is not my strong point in cooking so these were kind of good for me. The recipe's not that tricky though, its pretty much the one right on the back of the caramels with a few little modifications.
5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
1/3 package semi-sweet chocolate chips
2 cups oreos (or I did Snickers or any candy bar, or nuts)
INSERT wooden pop stick (they are included in the Kraft caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; refrigerate for about 25 minutes or until caramel is set.
Melt semi-sweet chocolate chips Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.
Thursday, October 25, 2007
Hopefully everyone on here likes broccoli because apparently I do! I'll try and mix it up with a new vegetable next time. This is a favorite in our house, I found it on the Campbells website.
2 tbsp. vegetable oil
1 lb. small red potato, sliced 1/4" thick
1 pkg. (about 10 oz.) refrigerated cooked chicken strips (you could cook and cup up chicken if you don't buy these but it just takes longer)
2 cups fresh OR frozen broccoli flowerets
1 can Campbell's® Condensed Broccoli Cheese Soup OR Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup (i usually just use cream of chicken or cream of whatever because i am cheap)
1/2 cup milk
1/4 tsp. garlic powder
1/4 cup grated Parmesan cheese
HEAT oil in skillet. Add potatoes. Cover and cook over medium heat 10 min., stirring occasionally.
STIR in chicken and broccoli.
MIX soup, milk and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat 5 min. or until done.
It occurred to me the other day that this might be good served with rice, but I don't know if that would be too many carbs. It says it serves 4 but I can't usually make it stretch for two meals. I guess we're big eaters?
Monday, October 22, 2007
1 package of Pillsbury Refrigerated Rolls
Vegetable Oil (or Olive)
1. Heat the oil
2. Poke a hole in the middle of the rolls and stick them in the oil
3. Brown both sides.
4. When they are cooked (doesn't take very long), put the donuts on a paper towel to soak up an excess oil.
5. Fill a ziploc bag with powdered sugar drop the dried donuts in and shake.
You have yourself some powdered donuts.
Disclaimer: This is not a healthy treat, however making them for FHE every couple of months... priceless! :)
This recipe is one my mother in law has mastered! I think it is a Pampered Chef recipe too. Super yummy and again really fast!
1/2 lbs. ground beef cooked and drained
1 package (1.25 ounce) taco seasoning mix
1 C shredded cheddar cheese
2 tbsp water
2 packages (8 ounces each) refrigerated crescent roll dough
1. Preheat oven to 375
2. Combine meat, seasoning and water in frying pan.
3. Arrange crescent triangles on round baking stone, having the point facing outward and flat part of triangle facing center.
It should look like this.
4. Put meat around the flat parts of the triangles, and turn the pointy parts of the crescent rolls over the meat.
It should look like this.
5. Serve by cutting pieces and put on plate with lettuce, tomato, cheese, Fritos, and ranch dressing.
This is more of an idea than a recipe and maybe everyone has already thought of this but I just discovered yesterday that broccoli is really good in mac & cheese!
It is super easy to add too you just add frozen broccoli during the last 3 minutes or so of your noodles boiling and then do everything else the same. I hardly add any butter and use skim milk so it is actually pretty good for you!
Sunday, October 21, 2007
One of the easiest recipes!
1 (3 oz) package of cream chesse and chives
1 C cooked chicken, cut up
1/2 C sauteed mushrooms
2 tbsp butter
1 package Pillsbury crescent rolls
1/2 C crushed croutons ( I used packaged bread crumbs)
1 tspn sage
1. Combine first 3 ingredients
2. Spread on rolls and fold up. Dip folded rolls in melted butter. Then in bread crumbs mixed with sage.
3. Bake on ungreased cookie sheet at 375 for 15-20 minutes.
4. Serve with your favorite gravy (We use cream of mushroom soup.)
Yum Yum! Try "Sum"!
Thursday, October 18, 2007
1 cup refrigerated biscuits
4 tbsp butter
1/4 cup brown sugar
1/2 tspn cinnamon
(If you like nuts, you can put the nut of you choice in as well.)
Cut refrigerated biscuits in quarters. Put butter in round cake dish and microwave 1 min. 30 sec. until butter is melted. Stir in brown sugar and cinnamon, put refrigerated biscuits on top, mix so buttery mixture is all over biscuits. Microwave for 3-4 minutes.
So good... and so fast. Husbands love this when you have this for them in the morning. They think you slaved away in the kitchen early Saturday morning, when really you got up 5 minutes before.... sneaky and delicious!
1) Wash and quarter how ever many potatoes you want.
2) In a bowl mix them with salt, pepper, rosemary, and olive oil.
3) Bake in a pyrex for about an hour at 400 degrees.
Another way, which is nice if you are using the oven for your main course, is boiling quartered red potatoes in water on the stove. Once they are soft, drain and mix with butter and Lawry's garlic salt with parley bits. So good!
Wednesday, October 17, 2007
Tuesday, October 16, 2007
PS- If anyone is still confused about how to post, leave a comment here and i'll email you. If you requested to join and your name is not on the list on the side (under Contributors), you need to check your email and confirm the email request I sent. Thanks!
I am all about any combination of broccoli, chicken, and cheese, so I love this one.
1 medium package wide egg noodles, cooked
2-3 chicken breasts, cubed and cooked in skillet in butter and lemon pepper
2 cans cream of chicken soup
1/2 cup mayonnaise (i use fat free and it tastes fine)
1 tablespoon lemon juice
1 medium package chopped broccoli
grated cheddar cheese
Grease a 9x13 inch pan. Spread wide egg noodles in bottom of pan. Next sprinkle cooked chicken on top of moodles. Mix the soup, mayo, and lemon juice and spread over chicken in pan. Cook broccoli according to package directions, then drain. Spread broccoli over soup misture. Sprinkle grated cheese over all and bake at 350 for 40-45 minutes.
This recipe can also be used with rice on the bottom layer instead of noodles.
Monday, October 15, 2007
Saturday, October 13, 2007
I made this recipe for a church activity tonight and my husband said he was quote, "surprised" that it actually tasted good. Thanks Chris. When I asked why he said because it is "sweeter and fluffier" than most corn breads. So there you go.
3 cups Bisquick
1/3 cup corn meal
1/2 teaspoon baking soda
1/2 cup margarine
1 1/4 cups sugar
1 1/2 cups milk
Mix dry ingredients together in a large bowl. Cream wet ingredients in another bowl and add dry ingredients to it. Pour into a greased and floured 9x13 inch baking pan. Bake at 350 degrees for 30-40 minutes (325 if using a glass pan).
Mine was done right at the 30 minute mark so keep an eye on it.
I serve it with chilli and voila! dinner is served!
Friday, October 12, 2007
This is a recipe I found in the Lion House Cookbook. Super yummy. Jenny and Chel, I realized that you were supposed to put Sprite in with the yummy goodness we drank... and I forgot. So leave it in or take it out, it was good either way.
1/2 cup fresh lime juice
1/2 cup sugar
1 1/2 cups pineapple juice
1 quart lime sherbet
1 16 ounce bottle carbonated lemon-lime beverage
Thin slices of lime
Place lime juice, sugar, and pineapple juice in blender and whirl for 30 seconds. Add half the lime sherbet and whirl again for a few seconds. Pour into eight 10-ounce glasses (two-thirds full) and fill almost to top with carbonated lemon-lime beverage. Top each cup with a scoop of sherbet. Garnish with maraschino cherry and half slice of fresh lime. Serve with straw. Makes 8 servings.
I came across this recipe from the Family Fun magazine. We love it as well as it is a kid-friendly tasting recipe. If kids are picky, they can just eat the mashed potatoes off the top. This has also been our most recent standard dish to make when taking food into people.
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoon worcestershire sauce
salt and pepper to taste
1 to 1 1/2 cups cheddar cheese
Mashed Potato Topping:**
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
**I often either use leftover mashed potatoes or better yet...buy Country Crock pre-made potatoes from the grocery store. It's soooo much easier and faster. You certainly don't have to use this particular mashed potato recipe...use your own favorite although I do like this one if I'm in the mood to make it.
Cook the corn according to package instructions. Drain and set aside.
Melt the butter in a large skillet over medium heat. Saute the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef and brown and then drain excess fat. Set heat to medium-low and stir in garlic and flour to beef mixture. Then add beef broth, canned tomatoes, herbs, corn and worcestershire sauce. Gently simmer for several minutes, partially covered, then add salt and pepper to taste. Transfer mixture to a buttered casserole dish. Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20 minutes, until the top is golden brown.
Mashed Potato Directions:
Put peeled and chopped potatoes in a large pot and fill with enough water to cover them by a couple of inches. Add 2 teaspoons of salt to the water and bring to a boil. Cook uncovered on high heat for 10 to 13 minutes. (Potatoes are done when they can be sliced easily with a butter knife). Drain the potatoes and transfer to a large mixing bowl. Scatter butter pieces and spoon sour cream here and there over hot potatoes. Wait several minutes then partially mash potatoes with a hand masher. Switch to an electric mixer and continue to mash, adding enough milk to make medium-soft mashed potatoes. Salt to taste.
So this is the best Pumpkin Bread you will EVER have, it's my husband's dad's recipe. I just cooked it the other day and substituted the oil with 1.5 cups of applesauce. It was a little sticky on the outside but still really good!
4 1/2 cups sugar
1 1/2 cups canola oil
1 (29 oz.) can pumpkin
4 1/2 cups all-purpose flour
3/4 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. crushed cloves
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 cups nuts, chopped*
Preheat oven to 350 degrees. Mix sugar and oil (or applesauce) together, beat in eggs, add pumpkin, mix well. In a separate bowl sift together flour, salt, nutmeg, cinnamon, cloves and baking powder. Cream pumpkin mixture and dry ingredients together, stir in nuts. Pour into greased loaf pans, filling half full. Bake for 1 1/4 hours for regular size loaves or 50 minutes for small loaves. Makes 3 regular size loaves or 5 - 6 small loaves.
*I sometimes add chocolate chips. Add 1 small bag at the same time that you add the nuts.
Thursday, October 11, 2007
I wish I could say I had made those, but they are way too pretty to be my decorations. Thanks to Jessica for this recipe. These are the best sugar cookies I have tasted, they always come out soft.
3 1/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter
1/2 cup dairy sour cream
Sift together flour, baking soda, and salt. In a large bowl, combine remaining ingredients and beat for 2 minutes. Add flour mixture and beat until well mixed. Chill dought about an hour. Roll out 1/4 to 1/2 inch thick on lightly powdered board. Cut into desired shapes. Place on lightly greased cookie sheet and bake at 400 degrees for 8-10 minutes.
Makes 2 1/2-3 dozen cookies
Combine 1/3 cup butter softened, 3 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk