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.