Wednesday, November 26, 2008
So...I think I went wrong with the almond bark. I got Heath Bar Toffee pieces....and they didn't melt well at all!!! What is almond bark?...and what's the deal with melting chocolate? Maybe I did it at too high a temp...but anyway, I thought everyone would enjoy my failure pics...these tasted good!!! But looked BAD...lol! Happy Thanksgiving all! Bethany...that chicken looks SO delicious! Kirk said, "That's not a professional pic?"..."How did she do that?" anyway...I tried!! Hopefully Thanksgiving will be better...
1-2 lbs chicken breasts
2 beaten eggs
Italian Bread Crumbs
1/4-1/2 cup olive oil
8 oz very thinly sliced mozzarella
1/4 c parmesan
2 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 cans Italian diced tomatoes
1 Tbsp sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper
Saute onion and garlic in oil until trasparent. Add rest of ingredients and simmer 10 mins.
Dip chicken in eggs then in bread crumbs. Heat oil and brown each side for 2-3 mins. Put chicken in bottom of 9x13 baking dish. Put one slice of cheese on top of each piece then sprinkle some parmesan, then put half of the sauce on top. Then repeat. Cover with foil and bake for 30-35 minutes. Serve over your favorite pasta - I like it with linguine.
You only bake the pie if you put the merigne on it!!! If you don't do the merigne, then you don't need to bake it, just put the whip cream on top when the pudding is cooled.
SORRY if I was confusing. I'm so used to reading my own recipes and knowing what I mean, that I just don't double check sometimes.
Tuesday, November 25, 2008
1 1/2 C flour
3 T Cocoa
1/2 tsp salt
1 C sugar
1 tsp soda
1 tsp vanilla
1 1/2 tsp vinegar
6 T vegetable oil
1 C cold water
1/2 C butter or margarine
1/2 C peanut butter
1 C powdered sugar
1 T milk (adjust if needed)
Bake cake at 350 for 16-18 min...frost when cool. Ha ha...I was flipping my recipe card over and over, and that's all it says...but it's pretty basic. This cake is truly moist and yummy! My mom likes it with crunchy peanut butter!
1 Can Jellied Cranberry Sauce (not the whole cranberries)
2 T lemon Juice
Beat the above two ingredients together until saucy. Spoon into bottom of a loaf pan rinsed with cold water. (Watter droplets are fine...and help later for releasing this from the pan)
1 C Whipping Cream (whip until stiff peaks form, and then add...)
1/4 C Powdered Sugar
After that, fold in
1/4 C Mayonnaise, and 1/2 C Chopped nuts (my mom uses walnuts, I like pecans)
Spoon this creamy mixture over the cranberry sauce, and freeze for about 3 hours. It thaws fast, so it should probably be one of the last things on the table. I serve it in about 1 inch slices...sort of like banana bread. To loosen from the pan, I dip the bottom of the pan in hot water...but mostly it thaws so fast I don't have to. I've also doubled it and made it in a cake pan.
Monday, November 24, 2008
4 c. flour
1/4 c. maragrine
1 Tbsp. Vinegar
About 1/2 c. of water
1 1/2 c. lard (yeah I know, yuck, but this is what makes them flaky and good!)
1 Tbsp. Sugar
2 tsp. salt
Combine flour, salt, sugar. With a Pastry Blender cut in lard and margarine into pea-sized pieces. In separate bowl beat together egg and vinegar. Add enough water to make 1 cup of liquid. Stir liquid into your dry mixture and mix just till moistened.
1/2 c. peanut butter
3/4 c. powdered sugar
With a pastry blender blend peanut butter and powdered sugar together. You can add more powdered sugar if you need to, but the peanut butter should be crumbly and no longer be sticky. It almost forms into tiny balls.
In the bottom of a baked pie crust sprinkle a generous amount of your peanut butter mixture on the bottom. Next pour vanilla pudding on top of the peanut butter mixture. I just use the Jell-O brand Vanilla pudding that you cook. I buy the big package. If you are going to do meringue, this is where you would top with meringue and then sprinkle the rest of the peanut butter mixture on top. If you are going to do whip cream, you obviously skip this step.
Bake at 400 for 10-15 minutes. Once the pie is cool, I instead add whip cream and top with the rest of the peanut butter mixture.
See...Easy as PIE! :)
Wednesday, November 19, 2008
Monday, November 17, 2008
and try the pan fried chicken with tarragon...from this post I did a while back. It had too much garlic, but...the tarragon was a spice I hadn't really used before, and I liked it! Click HERE for that post. The orange cornmeal pancakes were good too. (Just scroll down...the recipes are towards the bottom.)
I made the pumpkin bars! And they were such a hit! Mattie had it as his birthday cake! I can't wait to get the Oreo recipe!! I just gagged down a bunch of plain yogurt, and cottage cheese. Ick! I'm on a mostly protein diet, and it's killing me!
Wednesday, November 12, 2008
When Chris and I went on our Cruise we got hooked on pina colada's. We have tried to find some since then that tasted like the ones on the cruise, and this recipe is the only one I have tried where they taste EXACTLY like them! They are SO YUMMY and so easy! I can't make them fast enough to satisfy Cameron! He drinks them till his tummy can't hold anymore! :)
7 oz of Pineapple Juice
2 oz of Coconut Milk (They sell this at Wal-mart, but it's kind of hard to find. It's over in the mixed drinks section in a little soup like can.)
1 cup of Crushed ice
Blend together and top with Whip Cream and Maraschino Cherry.
Tuesday, November 11, 2008
- 1/2 pound orzo pasta
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 boneless, skinless chicken breasts, 6 ounces
- 2 tablespoons butter
- 12 cremini or baby portobello mushrooms, sliced
- 12 shiitake mushrooms, stems removed and sliced
- 12 white mushrooms, sliced
- 2 large cloves garlic, chopped
- 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 2 large shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar, eyeball it
- 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
- 1/4 cup chopped flat-leaf parsley, a generous handful
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Sunday, November 9, 2008
Friday, November 7, 2008
Cheesy Potato Soup
1 bag of southern style hashbrowns (the ones that are in cubes), or 6 c. diced, peeled potatoes
5 c. water
2 c. diced onions (I actually only do about one cup)
1/2 c. diced celery (I don't do the celery)
1/2 c. chopped carrots
4 tsp chicken bouillon granules
1/4 tsp pepper
2 c. cooked, diced ham (I just buy one of those packages of hormel cubed ham)
12 oz can evaporated milk
1 1/2 c. cubed velveeta
Combine all ingredients except milk and cheese in the the crockpot. Cook on low 7-8 hours or on high for 4-5 hours. Stir in milk and cheese until cheese melts. This is really good with a fresh batch of Rhodes Rolls.
Pumpkin Bars with Cream Cheese Icing
2 c flour
1 1/2 c sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
4 beaten eggs
15 oz can of pumpkin
1 c oil
In a large mixing bowl stir flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in eggs, oil and pumpkin until combined. Spread in ungreased 15x10x1 pan. Bake at 350 for 25-30 mins. Cool for at least 2 hrs on wire rack and then frost.
Cream Cheese Icing
6 oz cream cheese
6 Tbsp butter
2 tsp vanilla
3 c powdered sugar
Beat together cream cheese and butter. Add vanilla. Gradually add powdered sugar.
Thursday, November 6, 2008
Wednesday, November 5, 2008
If you have not been to UT or AZ to get hooked on Cafe Rio, you may not appreciate this recipe as much as I do. Since I am 600 miles from the real thing, I have to make my own, and this is pretty close. Not the real thing, but very yummy! This is pretty labor intensive, and it serves 20 if you make it as directed, so save this one for when you have company.
Suggestion: If you are not up for all the work, but want a quick, easy, and yummy meal, make just the chicken. It is so easy and tasty. Then, use it in tacos or enchiladas. I make quick enchiladas all the time this way. (I got this idea from my brother Collin, who made them for me when I visited.) Just roll the chicken with some cheese (Collin used black beans too) in tortillas. Top with red enchilada sauce and more cheese (I use canned sauce for convenience - but Collin made his from scratch. It was better, so if you have the time, do it that way. I don't have his recipe, sorry.) Bake at 350 until cheese is melted. So yummy and super easy! But, don't let this idea sway you from trying the whole recipe below! It's worth it!
5 lbs chicken breast, boneless/skinless
1 sm. Bottle zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 garlic cloves, minced
Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.
1 pkg Hidden Valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayo
1 garlic clove minced
½ bunch cilantro, chopped
1 tsp lime juice
1 small jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayo if dressing is too thin. Keep refrigerated.
In a small pan, sauté:
2 Tbsp butter
1 yellow onion, chopped
4 garlic cloves, minced
In a large pot, bring to boil the following:
6 cups water
2 ½ Tbsp chicken buillon
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 garlic cloves, minced
1 tsp lime juice
1 tsp salt
½ tsp pepper
Combine together in a medium bowl
Serve in the following order:
Tortilla w/ shredded cheese melted on it
Black or pinto beans
Red and green leaf lettuce,
Pico de Gallo
Fresh lime slices
Tuesday, November 4, 2008
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crock pot and sprinkle Italian salad dressing mix over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
She served this over egg noodles, which was really good. You could probably put it on top of potatoes, or rice too. It's a little rich to eat just by itself.
Monday, November 3, 2008
Sunday, November 2, 2008
1 deli rotisserie chicken
1 16 oz jar alfredo sauce (I use Ragu classic)
1 10 oz package bowtie pasta, cooked al dente
1/4 cup sun-dried tomatoes (chopped)
1/3 cup basil pesto
1/2 c. shredded Parmesan cheese
Remove chicken from bones and cut into small pieces. In large bowl, mix alfredo sauce, sun-dried tomatoes, pesto, and chicken. Add cooked pasta. Mix well. Place in 9x13 pan, cover, and bake at 350 for 15 minutes. Remove from oven and sprinkle with Parmesan cheese. Enjoy!
Normally, I am a snob about jarred alfredo, but in this recipe it is great. Also, if you prefer, you can substitute roasted red peppers for the sun-dried tomatoes. Tip: to save money, I buy the pesto at Costco and freeze smaller portions in baggies. Pesto can freeze for a year, and then I always have it on hand. Time-saving tip: I cook lots of chicken breasts in my crock pot (like a whole Costco bag), and then freeze smaller portions in freezer bags. I cook with chicken a lot, so when I need it, I just have to defrost it for a couple minutes and it is ready to add to whatever I am making that night.
1 package Bear Creek Minestrone Soup Mix
1 lb. Italian Sausage
Cook the soup according to the package directions, but add desired amount carrots when it starts to boil. Cook Italian Sausage and add to soup and cook a few more minutes. Turn the heat off, cover pot with the lid, and let it sit for about an hour. Serve and enjoy a meal that everyone will think you slaved over!
Seriously, this is Brady's favorite soup. When I have guests for dinner and offer several different soups, this one is that one that everyone always wants the "recipe" for, instead of the soups I slaved over. So, try it and see what you think.
Saturday, October 25, 2008
1/3 cup butter
1/3 cup flour
1/3 cup onion
1/2 tsp. salt
1 can chicken broth
2/3 cup milk
2 can's shredded chicken
1 pkg frozen peas/carrots
2 frozen pie crusts
Melt butter. Add flour, onion, salt & pepper. Mix together. Remove from heat when it is a paste. Add chicken broth and milk. Return to heat and boil for 1 min. Add chicken and veggies. Pour mixture in crust put other crust on top. Pinch edges and bake @ 425 for 30 min.
Sunday, October 19, 2008
1 C Butter, plus more for greasing pan
3 C Sugar
1 C Sour Cream
3 C all purpose flour, plus more for dusting pan
1/2 t baking soda
1/2 t pure orange extract
1/2 t pure almond extract
3/4 C Butter (1 1/2 sticks)at room temperature
3-4 C Confectioners' Sugar
1 1/2 t pure almond extract
Preheat oven to 325. Butter and flour a tube pan and set aside.
In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cram. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour 20 minutes. Cool the cake in it's pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.
With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.
Megan's variation: I wanted a layer cake, and so my mom used this recipe and poured the cake batter into three cake pans. We had to double the frosting to cover it, and the cooking time was reduced to around 20-25 minutes. Everyone loved it! It's from Paula Deen's Kitchen Classics, and she used it as her wedding cake!! Yum!
1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
44 coctail size smoked link sausages from a 1 lb package
1/2 c dijon mustard
1T dried oregano leaves
Heat oven to 375. Line two 15X10X1 inch pans with cooking parchment paper. (I didn't do this I just did it on an ungreased cookie sheet...)
On work surface, roll dough sheet out to 14X11 inch rectangle. Cut vertically to make two 11X7 inch rectangles. Cut crosswise into total of 44 (7 1/2 inch) strips. Pat sausages dry with paper towels.
Wrap 1 strip of dough around each sausage to look like a little mummy: Press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
Bake 15 to 20 min or until golden brown. Meanwhile in small bowl mix mustard and oregano. Serve sausages warm with mustard dip.
My lazy variation...I couldn't find the Crescent Recipe Creations so I just used the Crescent Rolls and pinched together the places it was separated or pre-cut. Then I didn't roll it out or anything, I just used a pizza cutter and made long strips out of the rectangle of dough. I wrapped each hotdog with the dough strips and baked them at 400 for about 8 minutes. (until the dough turned brown) Wow! They were totally a hit, and so easy to make!! The ones above look like they would be fun appetizers though!!
Monday, October 6, 2008
2/3 Large Can of Pumpkin
2 1/4 C. Flour
1 tsp. Cinnamon
1 tsp. Salt
2 tsp. Baking powder
1 tsp. Baking Soda
1 tsp. Allspice
1 tsp. Nutmeg
Mix all ingredients. Put batter in a greased and floured bunt pan and bake at 350 for 50-60 minutes. Cool and frost with cream cheese frosting. I am lazy and just use the canned frosting. :)
Friday, October 3, 2008
Parmesan Chicken Breasts
6 Boneless, skinless chicken breast halves
2 T. melted margarine
1/2 c. Parmesan Cheese
1/4 c. dry bread crumbs
1 tsp. oregano
1 tsp. parsley flakes
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
Heat oven to 400. Spray cookie sheet with cooking spray. Dip Chicken in margarine, coat with combined remaining ingredients. Place in pan. Bake 20-25 mins.
I serve these with Parsley Potatoes. I throw them both in the oven at the same time.
Potatoes, as needed for your family
1 cube butter (more or less depending on potatoes)
chopped or dried parsley flakes
Seasoning Salt - I use Grandpa Lynn's Seasoning Salt ;)
Scrub potatoes, cut into cubes. Melt butter and add parsley. Throw in diced potatoes and coat. Place in cookie sheet. Generously sprinkle with seasoning. Bake 30 mins at 400 or until soft and browned.
Thursday, September 25, 2008
1 package Rhodes frozen pizza dough ( you can used the frozen Rhodes bread loaves if you can't find the pizza dough, they are pretty much the same, they contain 3 loaves and will make enough crust for 2 pizzas)
1 to 1/2 lbs hamburger
1 can refried beans ( rosaritas is the best)
1 16 oz jar pace picante salsa (we use the mild kind)
Place bread dough on large cutting board, spray with cooking spray and let thaw and raise for 4-5 hours. Cut 1 loaf and half and combine it with a whole loaf. Roll with a rolling pin to desired size. I have used a jelly roll pan, as well as a 16 inch pizza pan, both are fantastic. Poke holes in the crust with a fork, spray a light coating of cooking spray and sprinkle lightly with garlic salt.
In a large frying pan, brown hamburger and drain fat. Add can of refried beans and 1/2 jar of picante sauce(8 oz). Mix well and spread onto pizza crust.
Bake pizza at 400 degrees for 20-30 minutes or until crust is brown and cooked through. Since everyone at my house likes something different, we cut the pizza and then add our own toppings. Here's what we put on ours:
I usually make one taco pizza and use the other dough to make a pepperoni pizza because my kids are picky.
Wednesday, September 24, 2008
4-5 large potatoes baked and cooled
2 cups of cheese
8 oz of sour cream
9-10 slices of cooked bacon crumbled
6 cups of milk
1/2 c. margarine
2/3 c. flour
Once your potatoes are cooled, take the skins off of them, and cut them into pieces. In a frying pan, saute your green onions and garlic in either olive oil or butter. In a big pot melt 1/2 c. margarine and add flour. Mix until smooth. Add milk and stir until it starts to bubble, then add potatoes, bacon, cheese, onion's and garlic. Stir until the cheese has melted and you soup has started to become thick and creamy. Lastly add sour cream. Stir until sour cream has mixed in well, and serve.
I made whole wheat Rhoads Rolls and served them with the soup. It was really good, despite the fact that it was 82 degrees outside. :)
3/4 c. margarine
3/4 c. white sugar
3/4 c. brown sugar
3/4 c. peanut butter
3/4 tsp. soda
1 1/2 tsp.vanilla
1 1/2 c. flour
1 1/2 c. oats
1 c. powdered sugar
1/2 c. peanut butter
Cream margarine & sugars together. Add eggs & peanut butter, then add remaining ingredients. Spread dough into a bar pan (10 1/2" x 15" works best) Bake at 350
for 15 minutes. Remove from oven and sprinkle bag of Chocolate Chips on top. Let melt. Mix peanut butter, powdered sugar and a little bit of milk together. Pour over top and ENJOY!!!
Sunday, September 21, 2008
½ to 2/3 c granulated sugar
2 T quick cooking tapioca
¼ t ground cinnamon
¼ t ground nutmeg
6 c thinly sliced, peeled peaches
1 t cornstarch
¾ c chopped pecans
Pillsbury Double Pie Crust
1/3 c packed brown sugar
2 T butter
1 T water
1. For filling stir together sugar, tapioca, cinnamon and nutmeg. Add peaches. Gently toss until coated. Let stand 20 min. If using frozen peaches 45 min.
2. Prepare pastry for double crust pie. Line 9 inch pie plate with ½ pastry.
3. Stir peach mixture, then transfer to pastry lined pie plate. Place top pastry over pie and crimp edges. Cut slits in top crust.
4. Place pie on baking sheet. Cover edge of pie with foil. Bake for 25 min @ 375. (50 min if using frozen fruit) Remove foil. Bake 25-30 min more until pastry is golden and bubbly.
5. Prepare topping: In small saucepan combine brown sugar, butter, water, and cornstarch. Cook and stir till bubbly. Stir in pecans. Spread mixture over warm crust. Bake for 5 min longer.
6. Cool and serve with vanilla ice cream.
1 pkg thinly sliced pastrami
8 slices bacon
1 c sour cream
1 can cream of chicken soup
Layer pastrami in greased 9X13 pan. Wrap bacon around chicken. Arrange in pan. Blend soup and sour cram and pour over chicken. Bake at 270 for 3 hours. (Mostly I crank the heat to 350 and cook it for 1 hour…but it’s really tender and good cooked the other way) Another variation is to use sliced ham under the chicken, but my kids like it with the pastrami.
1 C Milk
½ tsp Salt
1 C Flour
¼ C Butter (½ stick)
Place ½ stick of butter in 9X13 inch glass pan. Place in cool oven, and turn the temp to 425...while butter is melting, combine eggs, milk salt and flour. Blend (mixture will be lumpy). When butter is melted, and bubbling,(and be careful to watch the butter…I’ve burned mine so many times and had to start over…) pour batter into hot pan. Bake for 8-10 minutes at 425. You’ll know it’s done when the edges are brown. It completely fluffs up on all sides. It’s usually very buttery, but you can always add MORE!?! Joey and Matt like their slices with powdered sugar. My mom likes hers with powdered sugar and fresh lemon. I like mine plain with salt. Kirk likes his with syrup. So…there ya go! Options!
1/3 c sugar
1/3 c butter
1 4oz cream cheese softened
½ c apple jelly, melted (I never use this)
1/3 c sugar
1 tsp vanilla
1 c cool whip or ¾ c whipped cream
Fruit…mandarin orange slices (I use the little canned ones…I pat them dry first) Kiwi, strawberries, blueberries, grapes, nectarines, raspberries, (basically whatever you like, looks pretty and is in season)
Mix Bisquick and sugar, cut in butter until crumbly. Mix in egg until soft dough forms. Pat dough in Pizza Pan 12 inch. Grease pan lightly. Bake until edges start to brown 10-12 min in 375 oven. Cool (do not over bake) Beat cream cheese sugar, vanilla, until smooth. Beat whipping cream until stiff peaks form (mix together) Spread mixture over cooled crust. Add fruit and brown with melted apple jelly. Refrigerate 2 hours. 8-10 servings (I always layer the fruit decoratively, and I even did an American flag in a rectangle pan one year for the fourth) This is perfect to take to parties, because it looks really impressive, but it’s super easy, and it’s also SUPER tasty.
Saturday, September 20, 2008
1 lb hamburger
1 lb country style sausage
Note: anything canned goes in with all juices, etc…
3 16 oz cans Mexican stewed tomatoes…( I chop them up)
1 large can chile beans or red kidney beans (i use both...to mix it up)
2 small cans same as above (beans)
2 bell peppers red and yellow
½ onion diced
1 tsp hot chile powder or to taste
1packet McCormick chile seasoning
1 can chile con carne (no beans) I prefer Nallys
(wait...don't dump this in...just a little) A jar of Trappy’s peppers…should be in the pickle/olive area of the grocery store. I pour in a little juice and cut up a couple peppers to put in chile. (they’re hot)
(the above ingredients...trappys peppers and chile powder...make it really spicy...if you don't like spicy...HOT...add less.)
This is pivotal to the recipe…and makes it perfect… 1 small can white or yellow hominy
Brown hamburger and sausage, drain fat. Add everything else, and stew for an hour or so. It’s great with a little cheese on top…(what isn’t?) I serve it with warm, sweet, cornbread… here’s the recipe. It’s moist and delicious. Nothing worse than DRY cornbread.
1 ½ C flour
1/3 C granulated sugar
½ C Corn Meal (yellow or white)
1 T baking powder
½ tsp salt
1 ¼ C milk
1/3 C vegetable oil
3 T butter melted
Pour into greased 8 inch baking pan. Bake at 350 for 35 min or until lightly browned and toothpick comes out clean.
Note: this sounds so gross…but it is really yummy. I am not a fan of “sweet and sour” but I find this a good alternative.
Dip 6 chicken breasts in 2 beaten eggs. Shake with flour. Brown in oil…(not until done, just browned). Sprinkle with garlic salt.
Arrange in pan and cover with a sauce of…(yep this is the gross part) but try it, you’ll die!
2T soy sauce
1T red wine vinegar
1 ½ C sugar
½ C pineapple juice (I just open a can of pineapple, use 1/2 c of the juice and then serve the pineapple as a side)
Cover and bake at 350 for 45 min. The sugar is not healthy, but I serve it with brown rice, and broccoli. A little bit of the sauce goes a long way for taste, and anyway, I think you’ll like it!
Friday, September 19, 2008
In a dutch oven, mix:
1 1/2 pounds stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope dry onion soup mix
1/3 cup of water
Cover with foil and bake at 275 degrees for 3-4 hours.
Right before serving, stir in 1/2 cup sour cream.
Serve over noodles or mashed potatoes
****I have also made this recipe in a crockpot. ( Really I prefer to make it in the crockpot) The only difference is I brown the stew meat before I put it in the crockpot. Add the rest of the ingredients except for the sour cream. I cook it on low all day. Way Yummy. A fantastic fix it and forget about it meal!
1 lb of ground beef
1 pkg Hidden Valley Ranch dressing mix
1 pkg Taco Seasoning
1 can pinto beans
1 can chili hot beans
1 can whole kernel corn
1 can stewed tomatoes Mexican flavored
1 can stewed tomatoes Any flavor ( I usually just buy the "regular" flavor)
Cook Hamburger and drain grease. In a crock pot pour Pinto beans, chili beans, corn, and stewed tomatoes. Do not drain any of them. Next add hamburger into the crock pot. Stir mixture together. Add Ranch Dressing Mix and Taco Seasoning. Mix in well. Simmer for about an hour on low/med heat.
Serve with Sour Cream, Cheese, and Fritos, or Corn Chips on top.
Thursday, September 18, 2008
"dash" of Tabasco sauce
2 bay leaves
1 tsp. salt
1 qt. tomatoes with juice
1/4 c. water
16oz. can of tomato sauce
8-10 oz. lasagna noodles
1 large carton cottage cheese
12 oz. mozzarella cheese
8 oz. cheddar cheese
1/4 c. Parmesan cheese
Brown hamburger with chopped onion. Add Tabasco sauce, tomatoes, water, tomato sauce, salt and bay leaves. Let simmer for 1 hour. In a 9/14 pan put 1/4 c. sauce on the bottom, then layer uncooked noodles, half cottage cheese, grated mozzarella & cheddar cheese. Repeat all layers, and add sauce on top. Top with more cheese and Parmesan. Cover with foil. Bake 375 for 1 hour. Let stand 20 min. before cutting into squares. Beware of overflow in your oven. Should serve 12-16 people.
Wednesday, September 17, 2008
From Taylor, my personal trainer extraordinaire! ~Meg
Note: This only serves two, so I double it for us.
1 teaspoon olive oil
2 boneless, skinless chicken breasts
1 tablespoon orange juice concentrate
2 tablespoons low-sodium soy sauce
¼ teaspoon powdered ginger
1 sliced green onion
1 tablespoon sliced almonds
1 teaspoon diced cilantro
Heat oil in a nonstick skillet over medium heat. Add chicken and sear for three minutes per side. Add orange juice concentrate, soy sauce, and ginger, stirring to mix. Reduce heat and simmer for 5 to 6 minutes. Before serving, top with green onion, almonds, and cilantro.
Per serving: 179 calories, 25 g protein, 7 g carbohydrates, 5 g fat
Suggestion: serve with brown rice and broccoli…or other fresh green vegetable.
Ok...it's lame that I'm posting this, but I do not take credit at all since it came directly from her mom...lol...Chico?! Are you out there!? You should post too!
This is one of Kirk's favorite meals from Lynn.
1 Pkg (13 oz) hot roll mix (it's in a box in the baking isle...mostly though you just need a yummy soft dough)
1 Can (16 oz) tomatoes
1 C Chopped Onion
1/3 C Parmesan Cheese
1 tsp Salt
1/2 tsp Oregano
1 1/2 Lbs Ground Beef
1 Tbsp Shortening
1/3 C Chopped Parsley
1 1/2 tsp basil
1 1/2 C Grated Mozzarella Cheese
Prepare hot roll mix as directed on package label or prepare your own recipe using about 4 C flour. Let it rise in warm place until doubled. Punch down and turn out on lightly floured board; knead lightly.
Divide dough into three equal portions. Roll two portions of dough into 9 inch rounds. Fit into bottom and up sides of greased 8 inch layer cake pans. (dough should be no more than 1/8th of an inch thick) roll remaining dough into an 8x12 inch rectangle and cut into strips 1 inch wide.
Cover dough in each pan with an equal amount of meat mixture. Top each with an equal amount of chopped tomato and Mozzarella cheese. Cover each with strips of dough in crisscross-lattice fashion. Let rise 15 min. Bake @ 350 for 35 Min. or until golden brown. Remove from pan.
1 whole chicken cooked and de-boned
1 lb grated longhorn cheese
1 can chiles, peeled, roasted & chopped (There is a can of chilies that is sold in the grocery store that actually says this, "peeled, roasted & chopped")
1 med onion, sauteed until tender
2 cans cream of chicken soup
1 c. chicken broth
1 c. half and half
8-12 flour tortillas
Mix chicken, 1/2 of cheese, chilies and onion. For those of you who may be "stupid" like me, (I didn't know how to cook a whole chicken....) I'll put those instructions in here too. Place the whole chicken in a pot of water with salt and pepper. Make sure the water covers or almost covers the chicken. Let the chicken cook on the stove top for an hour or so depending on how big your chicken is. Drain the water out, and after it cools, take the meat off the bones. Now you have a cooked de-boned chicken! :) If you don't want to take the time to do all of that, I used to just buy the bags of chicken breasts and cook them and then cut them into little pieces. Wrap a spoonful of your chicken mixture into your flour tortillas and lay them in a greased casserole dish.
In a seperate bowl add your chicken soup, chicken broth, and half and half. Mix together with a wire whisk and then pour sauce over your tortillas and finally top with the rest of your cheese. Bake for 1 hour at 350 degrees.
Pull- Apart Carmel Coffee Cake
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
Directions: Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. Combine the brown sugar, cream and cinnamon; pour over biscuits.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Yield: 12 servings.
Tuesday, September 16, 2008
1 C. shortening (I like just the regular shortening, but you could use the butter flavored as well)
1/2 C. sugar
1 C. brown sugar
1 tsp. vanilla
2 1/4 C. flour
1 tsp. salt
1 tsp. soda
1/2 C. walnuts
1 pkg Chocolate Chips
Cream together shortening, sugar, (white and brown) eggs, and vanilla. Then add dry ingredients. Beat well and add walnuts and chocolate chips. Roll into balls or drop onto greased cookie sheet. Bake at 375 for 8-10 minutes depending upon your oven. :)
OK this second recipe has a funny story to it. This recipe is my husband's ex-wife Shannon's recipe for Chocolate Chip Cookies. This was a sore spot in our marriage for a little while because he likes these better then my mom's cookies. Since Shannon and I have slowly become pretty good "friends", it's now OK that he requests that I make these cookies instead now. Despite the dumb story that accompanies it, they are pretty good cookies.
1 c. butter - put in microwave to soften for 20-25 seconds.
1 1/2 c. brown sugar
1/2 c. white sugar
2 1/2 Tbsp. vanilla
1 c. peanut butter
3 c. flour
1 tsp. salt
1 teaspoon baking soda
Mix butter, sugar, eggs vanilla and peanut butter until smooth. Stir in dry ingredients with a fork. Add Chocolate Chips (we like the Gharadeli brand of chocolate chips in these cookies.) Drop onto ungreased cookie sheet and bake at 350 for 7 minutes.
3 links sweet Italian sausage
2 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Remove sausage from casings; brown in skillet, breaking up until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer.
In a crockpot chicken base, water and potatoes. Simmer until potatoes are tender, usually an hour and a half or so on high heat. Add sausage, bacon and onions, along with kale and cream.
Broccoli Cheese Soup
2 tbsp butter
3/4 c. chopped onion
1 tsp chopped garlic
6 c. chicken broth
8 oz dry fine egg noodles
1 tsp salt
1 tsp pepper
2 pkg frozen broccoli
6 c milk
1 lb Velveeta cheese cubed
Saute onion and garlic in butter. Add chicken broth and heat to boiling. Gradually add noodles and salt so broth continues to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and cook 4 more minutes. Reduce heat and add cheese, milk and pepper. Continue cooking until cheese melts. Stir constantly on medium heat so that you don't scorch your milk and cheese. This is a thin soup, sometimes I will mix a little cornstarch and water and add it at the end to thicken it up a little!
We usually serve this with a fresh green salad and homemade rolls.....ok frozen Rhodes rolls! YUM!