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.