A few weeks ago we had ham for Sunday dinner. I came across a recipe I decided to try to use up the leftover ham. It turned out delicious! It is a great comfort food. I one and a half times it for my family of six.
2 Cups Potatoes, Cooked and Cubed
2 Cups Ham, Cooked & Cubed
15 Ounce Can Whole Kernel Corn, Drained
1/4 Cup Butter
1 Tablespoon Green Onions, Chopped
Sauce:
1/3 Cup All Purpose Flour
1 3/4 Cups Milk
1/8 Teaspoon Black Pepper
4 Oz. Cheddar Cheese, Shredded
Boil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer. Drain off the water, add in the ham, corn, butter and green onions. Mix well.
In a small pot, add the milk and cook over medium heat until it just starts to boil. Add in the flour and the remaining sauce ingredients and stir until thickened.
Pour the potato mixture into an oven proof dish. Pour the milk mixture over. Sprinkle with some more cheddar cheese and cover with aluminum foil. Bake at 350 degrees for 30 minutes of until potatoes are done. Remove foil and bake a few more minutes until cheese is completely melted.
Monday, December 21, 2009
Thursday, August 6, 2009
Sweet & Sour Cucumbers
This is one of our favorite recipes to do with cucumbers straight out of your garden.
1 Cucumber, Sliced
1/2 Red Onion, Sliced
1/3 Cup White Vinegar
1/8 Cup Sugar
1/4 Teaspoon Pepper
Place cucumbers and red onion in a bowl. Place other ingredients over the top. Stir well. DELICIOUS!
1 Cucumber, Sliced
1/2 Red Onion, Sliced
1/3 Cup White Vinegar
1/8 Cup Sugar
1/4 Teaspoon Pepper
Place cucumbers and red onion in a bowl. Place other ingredients over the top. Stir well. DELICIOUS!
Friday, July 31, 2009
BLT Wrap Sandwiches
I found this recipe online. It looks delicious. It looks like a great idea to make on these HOT summer nights.
3 ounce Package Vegetable Flavored Cream Cheese, Softened
4 (10 inch) Flour Tortillas
2 Tomatoes, Seeded and Chopped
1 Avocado, Chopped
2 Cups Mixed Salad Greens
10 Slices Bacon, Fried Crisp and Crumbled
1/3 Cup Ranch Salad Dressing
Spread some of the cream cheese on each flour tortilla. In a large bowl combine tomatoes, avocado, salad greens, cooked bacon, and ranch salad dressing and mix well. Place on tortillas and roll up. Serve immediately. Makes 4 Sandwiches.
Crapes
I LOVE this Crape recipe. My sister-in-law gave me a crape maker a couple of years ago for Christmas. I LOVE it. However, if you don't have a crape maker, you can still make them on the stove. It is just a little more work! You can fill crapes with anything you want but this is the way my family LOVES them.
Crapes:
3 eggs
1 Cup Flour
1/4 Teaspoon Salt
2 Tablespoons Sugar
2/3 Cup Buttermilk
2/3 Cup Water
2 Tablespoons Butter, Melted
Mix in blender. Let stand 1/2 hour. Makes about 8 - 8 inch crepes.
Filling:
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
8 oz. Cool Whip
Mix together. Put a spoonful inside each crape and then roll each crape and drizzle with berry mixture.
Berry Mixture:
Purchase frozen Berry Medley and add sugar to taste. (I added 1/4 c. sugar to 24 oz frozen berries.) Drizzle a spoonful of berry mixture over each filled crape. YUMMY!
Crapes:
3 eggs
1 Cup Flour
1/4 Teaspoon Salt
2 Tablespoons Sugar
2/3 Cup Buttermilk
2/3 Cup Water
2 Tablespoons Butter, Melted
Mix in blender. Let stand 1/2 hour. Makes about 8 - 8 inch crepes.
Filling:
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
8 oz. Cool Whip
Mix together. Put a spoonful inside each crape and then roll each crape and drizzle with berry mixture.
Berry Mixture:
Purchase frozen Berry Medley and add sugar to taste. (I added 1/4 c. sugar to 24 oz frozen berries.) Drizzle a spoonful of berry mixture over each filled crape. YUMMY!
Wednesday, July 29, 2009
Caribbean Rice & Beans
2-3 Teaspoons Vegetable Oil
1 Small Onion, Chopped
1/2 Cup Red Pepper, Sliced
1/2 Green Pepper, Sliced
2 Cloves Garlic, Minced
2 Cans Black Beans, Rinsed & Drained
2 Tablespoons White Vinegar
3 Cups White Rice Cooked
1 Tablespoon Oregano
Heat oil in skillet and saute onions, peppers, and garlic until softened. Add black beans and vinegar. Bring to a boil. Reduce heat to low. Cover. Simmer for 5 minutes. Stir in rice and oregano. Heat through.
Spaghetti and Meatballs
Meatballs:
18 Single Saltine Crackers, Ground Up
2 Eggs
1 Pound Hamburger
1 Clove Garlic, Minced
2 Tablespoons Parsley
1 Teaspoon Salt
1 Teaspoon Oregano
Dash of Pepper
Combine and form into balls. Brown and then add to sauce mixture.
Sauce:
3/4 Cup Onion, Chopped
1 Clove Garlic, Minced
2 Tablespoons Vegetable Oil
2 (1 Pound) Cans Tomatoes
2 (6 Oz.) Cans Tomato Paste
1 Cup Water
1 Tablespoon Sugar
1 1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 1/2 Teaspoon Oregano
1 Bay Leaf
Combine and simmer uncovered for 30 minutes. Add browned meatballs and simmer for an additional 30 minutes more. Serve over spaghetti.
18 Single Saltine Crackers, Ground Up
2 Eggs
1 Pound Hamburger
1 Clove Garlic, Minced
2 Tablespoons Parsley
1 Teaspoon Salt
1 Teaspoon Oregano
Dash of Pepper
Combine and form into balls. Brown and then add to sauce mixture.
Sauce:
3/4 Cup Onion, Chopped
1 Clove Garlic, Minced
2 Tablespoons Vegetable Oil
2 (1 Pound) Cans Tomatoes
2 (6 Oz.) Cans Tomato Paste
1 Cup Water
1 Tablespoon Sugar
1 1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 1/2 Teaspoon Oregano
1 Bay Leaf
Combine and simmer uncovered for 30 minutes. Add browned meatballs and simmer for an additional 30 minutes more. Serve over spaghetti.
Cafe Rio Tacos
Meat:
4 Pounds Boneless Skinless Chicken or Pork Loin
1 1/2 Cup Brown Sugar
1 1/2 Cup Salsa
1 Can Cola Beverage or Root Beer
Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.
Cilantro Ranch Dressing:
1 Package Hidden Valley Ranch Dressing Mix
3 Tablespoons Salsa Verde
1/2 Teaspoon Tabasco Sauce
1/2 Bunch Fresh Cilantro
2-3 Small Cloves Garlic
3/4 Cup Mayonnaise
2/3 Cup Sour Cream
Grated Lime Peel and Juice From One Lime
Buttermilk to Thin to Correct Consistency
Place all ingredients into blender and mix until smooth.
Cilantro Lime Rice
1 Cup Uncooked Converted White Rice
1 Teaspoon Butter
2 Cloves Garlic, Minced
1 Teaspoon Grated Lime Peel
1 Can (15 ounces) Chicken Broth
1/4 Cup Water
2 Tablespoons Freshly Squeezed Lime Juice
2 Teaspoons Sugar
3 Tablespoons Freshly Cilantro, Chopped
In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.
Assembly for Salad or Tacos:
Lettuce
Chicken or Pork
Purple Onion, Chopped
Tomatoes, Diced
Fresh Cilantro, Chopped
Cheddar Cheese, Grated
Sour cream
Salsa
Cilantro Dressing
Cilantro Lime Rice
Serve over tortilla chips or flour tortillas.
4 Pounds Boneless Skinless Chicken or Pork Loin
1 1/2 Cup Brown Sugar
1 1/2 Cup Salsa
1 Can Cola Beverage or Root Beer
Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.
Cilantro Ranch Dressing:
1 Package Hidden Valley Ranch Dressing Mix
3 Tablespoons Salsa Verde
1/2 Teaspoon Tabasco Sauce
1/2 Bunch Fresh Cilantro
2-3 Small Cloves Garlic
3/4 Cup Mayonnaise
2/3 Cup Sour Cream
Grated Lime Peel and Juice From One Lime
Buttermilk to Thin to Correct Consistency
Place all ingredients into blender and mix until smooth.
Cilantro Lime Rice
1 Cup Uncooked Converted White Rice
1 Teaspoon Butter
2 Cloves Garlic, Minced
1 Teaspoon Grated Lime Peel
1 Can (15 ounces) Chicken Broth
1/4 Cup Water
2 Tablespoons Freshly Squeezed Lime Juice
2 Teaspoons Sugar
3 Tablespoons Freshly Cilantro, Chopped
In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.
Assembly for Salad or Tacos:
Lettuce
Chicken or Pork
Purple Onion, Chopped
Tomatoes, Diced
Fresh Cilantro, Chopped
Cheddar Cheese, Grated
Sour cream
Salsa
Cilantro Dressing
Cilantro Lime Rice
Serve over tortilla chips or flour tortillas.
Hamburger Hawaiian
This recipe is yummy! A friend gave me this recipe and it has become a family favorite!
1 1/4 Pound Ground beef
1/2--2/3 Cup Bread or Cracker Crumbs
1/2 Cup Onion, Chopped
1 Teaspoon Salt
A little milk (I use about 2 TBSP. or so--not much)
1 Egg
1 Can Pineapple Chunks
2 Tablespoons Cornstarch
1/4 Cup Vinegar
1/4 Cup Brown Sugar
2 Tablespoons Soy Sauce
1 Cup Green Pepper, Chopped (I don't use pepper)
Combine beef, crumbs, onion, salt, milk and egg, like a meatloaf. Shape into about 10-12 small patties (2-3 in.). Brown patties in a large skillet. Drain off fat. Drain pineapple, reserving syrup. Add water to reserved syrup to equal 1 C. liquid and mix with cornstarch, vinegar, brown sugar, and soy sauce. Pour mixture over hamburgers. Simmer until thickened and clear, stirring carefully with spatula, so you don't break up hamburger patties. Add pineapple and green pepper for the last 10-15 minutes of simmering. Serve with rice.
NOTE: I always double this recipe to feed my family. Also, I brown the patties until they are done (not overcooked), and then add the sauce, and cook until it is thickened and clear. Then I add the pineapple and heat through--I rarely have to leave the hamburger patties in for 10-15 more minutes like the recipe says. It also works to bake the patties in the oven for about 20 minutes or so at about 350'. Once the patties are baked through, pour the sauce over them, let them cook longer until the sauce is thickened and clear, stirring it occasionally. I like them better browned in a skillet better, however. Also, for the bread crumbs, I have just used the already prepared bread crumbs that you can buy in the baking section at the store. Any crushed cracker crumbs would work, too.
Thursday, July 23, 2009
Fruit Pizza
I made this for a work barbecue last night. It was a huge hit. Everyone loved the crust. I didn't take a picture but will try to make it again soon so that I can.
Crust:
1 Yellow Cake Mix
1/4 Cup Margarine, Melted
1/4 Cup Water
2 eggs
1/4 Cup Brown Sugar
Mix all ingredients together in a bowl. Spread into a greased jelly roll pan. (The batter will be thick. It will be easier to spread if you get your fingers wet.) Bake at 350 degrees for 15-20 minutes. It will look golden brown.
Topping:
1 Package Cream Cheese, Softened
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla
1 Medium-Size Cool Whip
Mix together until smooth. Spread over crust. Top with your favorite fruits: kiwi, peaches, pineapple, blueberries, strawberries, mandarin oranges.
Crust:
1 Yellow Cake Mix
1/4 Cup Margarine, Melted
1/4 Cup Water
2 eggs
1/4 Cup Brown Sugar
Mix all ingredients together in a bowl. Spread into a greased jelly roll pan. (The batter will be thick. It will be easier to spread if you get your fingers wet.) Bake at 350 degrees for 15-20 minutes. It will look golden brown.
Topping:
1 Package Cream Cheese, Softened
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla
1 Medium-Size Cool Whip
Mix together until smooth. Spread over crust. Top with your favorite fruits: kiwi, peaches, pineapple, blueberries, strawberries, mandarin oranges.
Saturday, July 18, 2009
Croissants
I will admit up front that I am not a roll making person. I love to make bread and think I am pretty good at it. However, I have not had much success on making rolls. My sister, Alyson, gave me this recipe and said it is super easy. It is one you can make up to four days ahead and store in your fridge until you are ready to make them. I am going to mix a batch up today and make them tomorrow for Sunday dinner. I will post pictures tomorrow!
1 package Yeast
1 Cup Warm Milk
1/4 Cup Evaporated Milk
1 1/2 Teaspoons Salt
1/3 Cup Sugar
1 Egg
5 Cups Flour
1/4 Cup Butter, Melted and Cooled
1 Cup Butter, Cold
1. Soften yeast in warm water.
2. Add milk, salt, sugar, egg and 1 cup flour.
3. Beat until smooth.
4. Add melted and cooled butter.
5. In a food processor, put the remaining flour (4 cups) and 1 cup cold butter. Cut into chunks. Process just until it looks like peas.
6. Pour the dry mixture into the liquid mixture and mix until blended. Do not overmix.
7. Put into a large Ziplock bag and put it in the fridge. It should get cold, at least five hours, and it can stay in there for as long as four days.
When you are ready to bake:
1. Remove the dough from the bag and knead with just a dusting of flour on disinfected counter 6-8 times.
2. Divide the dough into 3 sections. If you want smaller rollers, divide into four sections.
3. Keep only one section at a time out to work with. Keep the rest refrigerated.
4. Roll the section into a large circle, at least 12 inches in diameter.
5. With a pizza cutter, divide the circle into 8 wedges.
6. Roll each wedge toward the center.
7. Place wedges point down approximately 2 inches apart on a parchment lined baking pan.
8. Let rise in a warm place for 2 hours or until doubled in size.
9. Preheat oven to 325.
10. Bake 20 minutes or until lightly browned.
1 package Yeast
1 Cup Warm Milk
1/4 Cup Evaporated Milk
1 1/2 Teaspoons Salt
1/3 Cup Sugar
1 Egg
5 Cups Flour
1/4 Cup Butter, Melted and Cooled
1 Cup Butter, Cold
1. Soften yeast in warm water.
2. Add milk, salt, sugar, egg and 1 cup flour.
3. Beat until smooth.
4. Add melted and cooled butter.
5. In a food processor, put the remaining flour (4 cups) and 1 cup cold butter. Cut into chunks. Process just until it looks like peas.
6. Pour the dry mixture into the liquid mixture and mix until blended. Do not overmix.
7. Put into a large Ziplock bag and put it in the fridge. It should get cold, at least five hours, and it can stay in there for as long as four days.
When you are ready to bake:
1. Remove the dough from the bag and knead with just a dusting of flour on disinfected counter 6-8 times.
2. Divide the dough into 3 sections. If you want smaller rollers, divide into four sections.
3. Keep only one section at a time out to work with. Keep the rest refrigerated.
4. Roll the section into a large circle, at least 12 inches in diameter.
5. With a pizza cutter, divide the circle into 8 wedges.
6. Roll each wedge toward the center.
7. Place wedges point down approximately 2 inches apart on a parchment lined baking pan.
8. Let rise in a warm place for 2 hours or until doubled in size.
9. Preheat oven to 325.
10. Bake 20 minutes or until lightly browned.
Monday, July 6, 2009
Dill Dip
1 Cup Mayonnaise
1 Cup Sour Cream
1 Tablespoon Parsley Flakes
1 Tablespoon Minced Onion
1 Teaspoon Dill Weed
1 Teaspoon Bon Appetite
Mix together and refrigerate. Serve with fresh vegetables.
1 Cup Sour Cream
1 Tablespoon Parsley Flakes
1 Tablespoon Minced Onion
1 Teaspoon Dill Weed
1 Teaspoon Bon Appetite
Mix together and refrigerate. Serve with fresh vegetables.
Thursday, July 2, 2009
Honey Dijon Pork Chops
Don't stick your nose up just yet. I am a mustard person but I HATE Dijon mustard. I throw out any recipe with it in. I had this while staying with my sister in Utah and I thought it was delicious! Give it a try.
6 Boneless Pork Chops
1/2 Cup Honey Dijon Mustard
3 Tablespoons Worcestershire Sauce
1 Cup Italian Bread Crumbs
Mix the Honey Dijon mustard the Worcestershire Sauce together. Dip each pork chop in the mixture and then coat in the bread crumbs. Place on a broiler pan. Place in the oven and broil 10-12 minutes on each side.
Dipping Sauce:
1/2 Cup Mayonnaise
1/4 Cup Yellow Mustard
1/4 Cup Honey
Mix together. Serve as a dipping sauce for pork chops.
6 Boneless Pork Chops
1/2 Cup Honey Dijon Mustard
3 Tablespoons Worcestershire Sauce
1 Cup Italian Bread Crumbs
Mix the Honey Dijon mustard the Worcestershire Sauce together. Dip each pork chop in the mixture and then coat in the bread crumbs. Place on a broiler pan. Place in the oven and broil 10-12 minutes on each side.
Dipping Sauce:
1/2 Cup Mayonnaise
1/4 Cup Yellow Mustard
1/4 Cup Honey
Mix together. Serve as a dipping sauce for pork chops.
Strawberry Rhubarb Sauce
I have a very healthy rhubarb plant. I am always looking for ways to use all that rhubarb. We made this the other night and served it over vanilla ice cream. It was delicious!
2/3 Cup White Sugar
1/2 Cup Orange Juice
5 Teaspoons Cornstarch
1 1/2 Teaspoons Vanilla Extract
4 Cups Fresh Strawberries, Sliced
1 Cup Rhubarb, Sliced
5 Drops Red Food Coloring (Optional)
Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook stirring occasionally, until tender 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring. Serve warm or cold.
2/3 Cup White Sugar
1/2 Cup Orange Juice
5 Teaspoons Cornstarch
1 1/2 Teaspoons Vanilla Extract
4 Cups Fresh Strawberries, Sliced
1 Cup Rhubarb, Sliced
5 Drops Red Food Coloring (Optional)
Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook stirring occasionally, until tender 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring. Serve warm or cold.
Hashbrown Quiche
This is one of those breakfast casseroles. I made it for a youth breakfast the other morning. It was really good.
1 24 Oz. Package Shredded Hashbrowns, Thawed
1/2 Cup Melted Butter
1 Cups Monterey Jack Cheese, Shredded
1 Cup Half & Half or Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups Cheddar Cheese, Shredded
2 Cups Ham, Diced (I used sausage instead)
6 Eggs
Grease 9x13 pan. Press thawed hashbrowns between paper towels to remove excess moister. Press hashbrowns into a 9x13 pan and brush with melted butter. Bake at 425 for 25 minutes. Remove from oven. Layer cheeses and sausage. Beat milk, eggs, salt and pepper in a blender. Pour over the top. Cover and refrigerate overnight. Bake the next morning at 350 for 15-20 minutes. You don't have to make this the night before. If you don't make it the night before, just bake once you have poured the egg mixture over the top at 350 for 30-40 minutes.
1 24 Oz. Package Shredded Hashbrowns, Thawed
1/2 Cup Melted Butter
1 Cups Monterey Jack Cheese, Shredded
1 Cup Half & Half or Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups Cheddar Cheese, Shredded
2 Cups Ham, Diced (I used sausage instead)
6 Eggs
Grease 9x13 pan. Press thawed hashbrowns between paper towels to remove excess moister. Press hashbrowns into a 9x13 pan and brush with melted butter. Bake at 425 for 25 minutes. Remove from oven. Layer cheeses and sausage. Beat milk, eggs, salt and pepper in a blender. Pour over the top. Cover and refrigerate overnight. Bake the next morning at 350 for 15-20 minutes. You don't have to make this the night before. If you don't make it the night before, just bake once you have poured the egg mixture over the top at 350 for 30-40 minutes.
Raspberry Lemonade
This drink is great for those hot summer days!
10 Oz. Frozen Raspberries (use juice)
1/2 Cup Fresh Lemon Juice
1 Cup Sugar
Ice
Boil frozen raspberries in 2 cups water for about 2 minutes. Put ice into a clear pitcher (just for looks!). Add all ingredients into pitcher, mix well. Add water to taste.
10 Oz. Frozen Raspberries (use juice)
1/2 Cup Fresh Lemon Juice
1 Cup Sugar
Ice
Boil frozen raspberries in 2 cups water for about 2 minutes. Put ice into a clear pitcher (just for looks!). Add all ingredients into pitcher, mix well. Add water to taste.
Yummy Vegetable Salad
1 Head Broccoli
1 Head Cauliflower
1/2 Cup Fried Bacon
1/4 Cup Sunflower Seeds, Shelled
1 Small Red Onion, Chopped
Cut broccoli and cauliflower into bite-size-pieces. Crumble cooked bacon. Mix all ingredients together.
Dressing:
1/4 Cup Sugar
1/2 Cup Mayonnaise
1 Tablespoon Apple Cider Vinegar
Mix with vegetables and marinate in refrigerator for at least two hours before serving.
1 Head Cauliflower
1/2 Cup Fried Bacon
1/4 Cup Sunflower Seeds, Shelled
1 Small Red Onion, Chopped
Cut broccoli and cauliflower into bite-size-pieces. Crumble cooked bacon. Mix all ingredients together.
Dressing:
1/4 Cup Sugar
1/2 Cup Mayonnaise
1 Tablespoon Apple Cider Vinegar
Mix with vegetables and marinate in refrigerator for at least two hours before serving.
Frosted Pineapple Salad (7-Up Salad)
2 Packages (3 Oz) Lemon Jell-O
2 Cups 7-Up
1 Can Pineapple Tidbits
2 Cups Boiling Water
2 Bananas
1 Cup Miniature Marshmallows
Dissolve Jell-O in boiling water. Add 7-Up and chill until slightly thickened. Add drained pineapple, sliced bananas, and marshamllows. Pour into a 9x13 pan. Chill until set.
Topping:
1/2 Cup Sugar
1 1/2 Teaspoon Cornstarch
1 Beaten Egg
1 Cup Pineapple Juice
Boil until thickened and cool. Add 1 cup Cool Whip to cooled mixture. Spread on set salad.
2 Cups 7-Up
1 Can Pineapple Tidbits
2 Cups Boiling Water
2 Bananas
1 Cup Miniature Marshmallows
Dissolve Jell-O in boiling water. Add 7-Up and chill until slightly thickened. Add drained pineapple, sliced bananas, and marshamllows. Pour into a 9x13 pan. Chill until set.
Topping:
1/2 Cup Sugar
1 1/2 Teaspoon Cornstarch
1 Beaten Egg
1 Cup Pineapple Juice
Boil until thickened and cool. Add 1 cup Cool Whip to cooled mixture. Spread on set salad.
Thursday, March 26, 2009
Lemonade Pie
This recipe is delicious to cool off during those hot summer nights. We have been experimental with this recipe and have made it with pink lemonade and raspberry lemonade as well.
6 Ounces Frozen Lemonade Concentrate
8 Ounces Cool Whip
1 Can Sweetened Condensed Milk
1 Graham Cracker Pie Crust
Combine lemonade concentrate, Cool Whip and sweetened condensed milk. Pour into graham cracker crust. Chill for at least two hours.
6 Ounces Frozen Lemonade Concentrate
8 Ounces Cool Whip
1 Can Sweetened Condensed Milk
1 Graham Cracker Pie Crust
Combine lemonade concentrate, Cool Whip and sweetened condensed milk. Pour into graham cracker crust. Chill for at least two hours.
Heath Cake
1 Chocolate Cake Mix
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces
Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces
Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.
Chocolate Zucchini Cake
I have also heard this called "Picnic Cake". It is great to take on picnics or potluck dinners because it travels well.
1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla
Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.
1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla
Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.
Cherries and Cream Cake
1 Package Cherry Chip Cake Mix
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling
Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling
Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.
Chocolate Bundt Cake
This is a recipe of my mother-in-laws.
1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar
Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.
This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.
1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar
Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.
This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.
Punch Bowl Cake
1 Chocolate Cake, Baked in a 9x13 pan according to the package directions
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed
Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed
Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.
Tuesday, March 24, 2009
Baked Potato Soup
I found this recipe in a Taste of Home magazine several years ago. It has become one of my favorite soups!
4 Large Baking Potatoes (about 2-3/4 Pounds)
2/3 Cups Butter
2/3 Cups All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
6 Cups Milk
1 Cup (8 Oz.) Sour Cream
1/4 Cup Thinly Sliced Green Onions
10 Bacon Strips, Cooked and Crumbled
1 Cup (4 Oz.) Shredded Cheddar Cheese
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
4 Large Baking Potatoes (about 2-3/4 Pounds)
2/3 Cups Butter
2/3 Cups All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
6 Cups Milk
1 Cup (8 Oz.) Sour Cream
1/4 Cup Thinly Sliced Green Onions
10 Bacon Strips, Cooked and Crumbled
1 Cup (4 Oz.) Shredded Cheddar Cheese
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
Thursday, March 19, 2009
Stromboli
Are you ready for a meal that is super easy?!? This is the one for you. I got this recipe off this blog: http://life-should-be-delicious.blogspot.com. I love her cooking blog. I am adding some of my own additional instructions (things I would do differently). I made this for dinner and my kids loved it. Conner even asked if we could have it for breakfast, lunch, and dinner every day. So this is definitely moving among our family favorites!
2-3 Frozen Loafs of Bread
2 Pounds Italian Sausage
1/2 Block of Romano Cheese
1/2 Block of Parmesan Cheese
1/2 Package Italian Seasoning
Tomato Based Pasta Sauce
Raise the frozen loafs of bread. Cook Italian sausage in pan. Shred cheese.
After bread has raise, flatten out. Put meat and shredded cheese on top of flattened bread. Roll up into a loaf and bake according to directions on bread package. Cut into slices. Dip the slices in tomato based pasta sauce (Ragu, Prego, etc.)
Here is some of the things I would suggest:
#1 -- There was definitely enough meat so I would suggest using 3 loaves.
#2 -- I combined all my bread into one big batch of dough and made one huge loaf. It made it a little difficult to "dunk". I would roll out each loaf of bread individually and fill it with sausage and cheese.
#3 -- There was no direction about how much cheese. I did 8 oz. of each.
#4 -- Nothing else was said about the Italian Seasoning. I made an egg wash (one egg beaten with a little bit of water). I brushed that over the top of the loaf with the meat and cheese inside. Then I shook some Italian spices on the top before putting it in the oven.
#5 -- I baked mine at 350 for about 20-25 minutes.
2-3 Frozen Loafs of Bread
2 Pounds Italian Sausage
1/2 Block of Romano Cheese
1/2 Block of Parmesan Cheese
1/2 Package Italian Seasoning
Tomato Based Pasta Sauce
Raise the frozen loafs of bread. Cook Italian sausage in pan. Shred cheese.
After bread has raise, flatten out. Put meat and shredded cheese on top of flattened bread. Roll up into a loaf and bake according to directions on bread package. Cut into slices. Dip the slices in tomato based pasta sauce (Ragu, Prego, etc.)
Here is some of the things I would suggest:
#1 -- There was definitely enough meat so I would suggest using 3 loaves.
#2 -- I combined all my bread into one big batch of dough and made one huge loaf. It made it a little difficult to "dunk". I would roll out each loaf of bread individually and fill it with sausage and cheese.
#3 -- There was no direction about how much cheese. I did 8 oz. of each.
#4 -- Nothing else was said about the Italian Seasoning. I made an egg wash (one egg beaten with a little bit of water). I brushed that over the top of the loaf with the meat and cheese inside. Then I shook some Italian spices on the top before putting it in the oven.
#5 -- I baked mine at 350 for about 20-25 minutes.
Wednesday, March 11, 2009
Mexican Hot Chocolate
I found this recipe here: http://life-should-be-delicious.blogspot.com. Holly is a good friend of mine. One cold winter day this winter I decided to give this recipe a try. I loved it.
3 Tablespoons Instant Hot Chocolate Mix
1 Tablespoons Chocolate Syrup
1/2 Teaspoon Ground Cinnamon
Pinch of Chili Powder
1/4 Cup Milk
2/3 Cup Boiling Water
In a large mug mix the hot chocolate mix, chocolate syrup, cinnamon & chili powder. Add the boiling water and stir. Pour in the milk & stir again. Or combine all in hot chocolate maker. Add marshmallows or whipped cream, sit back & enjoy.
3 Tablespoons Instant Hot Chocolate Mix
1 Tablespoons Chocolate Syrup
1/2 Teaspoon Ground Cinnamon
Pinch of Chili Powder
1/4 Cup Milk
2/3 Cup Boiling Water
In a large mug mix the hot chocolate mix, chocolate syrup, cinnamon & chili powder. Add the boiling water and stir. Pour in the milk & stir again. Or combine all in hot chocolate maker. Add marshmallows or whipped cream, sit back & enjoy.
Noodle Casserole
I got this recipe from my mother-in-law. It has become a family favorite of ours.
1 Pound Ground Beef
1 Large Onion, Chopped
8 Ounce Package Cream Cheese
1 Can Whole Kernel Corn
1 Can Cream of Mushroom Soup
4 Cups Wide Egg Noodles, Cooked
Cheddar Cheese, Grated
Brown ground beef and onion. Drain off fat. Add cream cheese, corn and cream of mushroom soup. Simmer for a few minutes. Add noodles. Place in a casserole dish. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
1 Pound Ground Beef
1 Large Onion, Chopped
8 Ounce Package Cream Cheese
1 Can Whole Kernel Corn
1 Can Cream of Mushroom Soup
4 Cups Wide Egg Noodles, Cooked
Cheddar Cheese, Grated
Brown ground beef and onion. Drain off fat. Add cream cheese, corn and cream of mushroom soup. Simmer for a few minutes. Add noodles. Place in a casserole dish. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
Paprika Chicken
One time while my mom was up visiting us, she made this chicken dish for us. It is super easy.
4 Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 1/3 Cup Water
3/4 Cup Non-Instant Rice
1/4 Teaspoon Paprika
Pepper
Place the rice in the bottom of a 9x13 baking pan. Combine cream of chicken soup and water. Pour over the rice. Place chicken breasts on top of rice mixture. Sprinkle with paprika and pepper. Bake at 375 degrees for 45 minutes.
4 Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 1/3 Cup Water
3/4 Cup Non-Instant Rice
1/4 Teaspoon Paprika
Pepper
Place the rice in the bottom of a 9x13 baking pan. Combine cream of chicken soup and water. Pour over the rice. Place chicken breasts on top of rice mixture. Sprinkle with paprika and pepper. Bake at 375 degrees for 45 minutes.
Vegetarian Enchiladas
I will say up front that I do not like beans. When my friend introduced this recipe to me I really didn't think I would like it. I was surprised to find that I really did like it. It is also super easy to make and not to mention cheap which are always a huge plus in my book!
2/3 Cup Water
1 Package Enchilada Seasoning
2 Cans (15 Ounces Each) Black Beans
8 Ounce Carton Sour Cream
Flour Tortillas
10 Ounce Can Enchilada Sauce
1 Cup Cheddar Cheese, Grated
2 Tablespoons Green Onions, Chopped
Start by draining off the juice from the black beans and rinsing them well. Combine water, the package of enchilada seasoning, and the black beans in a skillet. Mix well. Cook over medium-high heat until mixture starts to boil. Take off the heat and stir in 3/4 cup sour cream. Take a flour tortilla. Put a spoonful or two of the mixture down the center of the flour tortilla. Drizzle a little enchilada sauce over the mixture that is down the center of the tortilla. Sprinkle with a little grated Cheddar Cheese. Roll up like a burrito. Place in a 9x13 baking dish. Repeat until all the bean mixture is gone. Drizzle the remaining enchilada sauce over the top. Sprinkle with grated Cheddar Cheese. Sprinkle with chopped green onions. Cover the 9x13 pan with aluminum foil. Bake at 350 degrees for 15 minutes or until heated through. Serve. The remaining sour cream can be served over individual servings of the enchiladas.
2/3 Cup Water
1 Package Enchilada Seasoning
2 Cans (15 Ounces Each) Black Beans
8 Ounce Carton Sour Cream
Flour Tortillas
10 Ounce Can Enchilada Sauce
1 Cup Cheddar Cheese, Grated
2 Tablespoons Green Onions, Chopped
Start by draining off the juice from the black beans and rinsing them well. Combine water, the package of enchilada seasoning, and the black beans in a skillet. Mix well. Cook over medium-high heat until mixture starts to boil. Take off the heat and stir in 3/4 cup sour cream. Take a flour tortilla. Put a spoonful or two of the mixture down the center of the flour tortilla. Drizzle a little enchilada sauce over the mixture that is down the center of the tortilla. Sprinkle with a little grated Cheddar Cheese. Roll up like a burrito. Place in a 9x13 baking dish. Repeat until all the bean mixture is gone. Drizzle the remaining enchilada sauce over the top. Sprinkle with grated Cheddar Cheese. Sprinkle with chopped green onions. Cover the 9x13 pan with aluminum foil. Bake at 350 degrees for 15 minutes or until heated through. Serve. The remaining sour cream can be served over individual servings of the enchiladas.
One Pot Spaghetti
When making a spaghetti dinner, if you are like me, you have a hard time trying to get the noodles and sauce to come out even. I always seem to have more of one. This recipe solves that problem. Plus it is all done in one pot! Once you try this recipe, you will never go back to the other way.
1 Pound Ground Beef
1 Medium Onion, Chopped
7 Oz. Package Spaghetti Noodles
8 Oz. Can Tomato Sauce
2 Cups Ragu Spaghetti Sauce
2 Cups Water
1 Teaspoon Sugar
1/2 Teaspoon Salt
Parmesan Cheese
Cook beef in skillet until brown. Drain off excess fat. Stir in onion, water, tomato sauce, spaghetti sauce, sugar and salt. Add Spaghetti noodles (uncooked). Heat mixture to boiling over medium-high heat. Stir occasionally. Turn heat to low. Cover and simmer for 15 minutes. Serve with Parmesan cheese sprinkled over the top.
1 Pound Ground Beef
1 Medium Onion, Chopped
7 Oz. Package Spaghetti Noodles
8 Oz. Can Tomato Sauce
2 Cups Ragu Spaghetti Sauce
2 Cups Water
1 Teaspoon Sugar
1/2 Teaspoon Salt
Parmesan Cheese
Cook beef in skillet until brown. Drain off excess fat. Stir in onion, water, tomato sauce, spaghetti sauce, sugar and salt. Add Spaghetti noodles (uncooked). Heat mixture to boiling over medium-high heat. Stir occasionally. Turn heat to low. Cover and simmer for 15 minutes. Serve with Parmesan cheese sprinkled over the top.
Taco Soup
I know there are a lot of recipes out there for Taco Soup. This is the recipe that I use when I make Taco Soup. With this cold snap we are experiencing lately, it just puts you in the mood for a big bowl of soup!
1 Pound Ground Beef
1 Package Taco Seasoning
1 Can Chili Beans
1 Large Can Tomato Puree
1 Can Kidney Beans
1 Small Can Chopped Green Chilies
1 Can Whole Kernel Corn
1 Onion, Chopped
8 Oz. Can Tomato Sauce
8 Oz. Water
Cheddar Cheese, Grated
Freeto Chips
In a skillet, brown ground beef with chopped onion. Drain off excess fat. Add taco seasoning. In a large pot add chili beans, tomato puree, kidney beans, green chilies, corn, tomato sauce, and water. DO NOT drain the liquid off any of the cans. Add ground beef. Simmer for 2 hours. Serve with grated cheddar cheese and Freetos. You may also want to top with green onions, olives and sour cream.
Thursday, March 5, 2009
Creamy Chicken Noodle Soup
This is delicious!
6 Cups Chicken Broth
2 1/2 Cups Carrots, Chopped
2 Cans Cream of Chicken Soup
1/4 Cup Evaporated Milk OR 1/2 Cup Whole Milk
2 Cups or More Chicken, Cooked and Cubed
2 Tablespoons Chicken Bouillon Granules
2 Cups Celery, Chopped
8 oz. Egg Noodles, Cooked
Cook chicken. Remove chicken and cut into bite-size chunks. In a big stockpot, add chicken broth, carrots, celery, and onions. Cook until tender. Add soup, milk, cooked noodles, and chicken. Season to taste.
Thursday, February 26, 2009
Enchilada Casserole
A good friend gave me this recipe. I was a little hesitant about it but it 
was great and all my kids had seconds. We didn't have a single drop left over. Plus it was very easy to make which is always a bonus! Recently the local newspaper used this recipe when featuring my family and I in a Food Stuff section.
1 Bag Nacho Cheese Doritos
1 Pound Hamburger
2 Tablespoons Chili Powder
1 Clove of Garlic1 Onion, Chopped
1 16 Ounce Can Tomato Sauce
1 Can Cream of Chicken Soup
1 Cup of Milk
Cheddar Cheese
In a skillet brown hamburger with the onion and garlic. After it is browned, add the chili powder and the tomato sauce. In the blender combine the cream of chicken soup and the milk. Then in a greased 9x13 pan line the bottom of it with half the bag of Dorito chips. Then layer the meat and tomato sauce mixture over the top of that. Then add another layer of chips, using the rest of the bag. Drizzle the milk and soup mixture over the top. Add a layer of shredded cheese and bake at 350 for 25-30 minutes. You can serve Ranch on the top of it but my family liked it just plain.
was great and all my kids had seconds. We didn't have a single drop left over. Plus it was very easy to make which is always a bonus! Recently the local newspaper used this recipe when featuring my family and I in a Food Stuff section.1 Bag Nacho Cheese Doritos
1 Pound Hamburger
2 Tablespoons Chili Powder
1 Clove of Garlic1 Onion, Chopped
1 16 Ounce Can Tomato Sauce
1 Can Cream of Chicken Soup
1 Cup of Milk
Cheddar Cheese
In a skillet brown hamburger with the onion and garlic. After it is browned, add the chili powder and the tomato sauce. In the blender combine the cream of chicken soup and the milk. Then in a greased 9x13 pan line the bottom of it with half the bag of Dorito chips. Then layer the meat and tomato sauce mixture over the top of that. Then add another layer of chips, using the rest of the bag. Drizzle the milk and soup mixture over the top. Add a layer of shredded cheese and bake at 350 for 25-30 minutes. You can serve Ranch on the top of it but my family liked it just plain.
Mexican Rice
This is a recipe I have used for years. It is delicious.
2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1 Clove Garlic, Crushed
1 Cup Uncoocked Non-Instant Rice
14.5 Oz. Can Mexican Stewed Tomatoes*
1-2 Tablespoons Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
2 Cups Chicken Broth
*On the tomatoes, if you like chunks in your rice, add it straight from the can. My family isn't too hip on chunks so I put it in the blender before adding it to the rice.
In a medium saucepan, heat the oil, onion and garlic. Saute. Stir in the rice, tomatoes, and spices. Add the chicken broth and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until liquid has absorbed and rice is tender.
2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1 Clove Garlic, Crushed
1 Cup Uncoocked Non-Instant Rice
14.5 Oz. Can Mexican Stewed Tomatoes*
1-2 Tablespoons Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
2 Cups Chicken Broth
*On the tomatoes, if you like chunks in your rice, add it straight from the can. My family isn't too hip on chunks so I put it in the blender before adding it to the rice.
In a medium saucepan, heat the oil, onion and garlic. Saute. Stir in the rice, tomatoes, and spices. Add the chicken broth and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until liquid has absorbed and rice is tender.
Wednesday, February 25, 2009
Enchiladas
Like I have mentioned before, I follow a recipe to a "T". I even measure the water when making Ramen Noodles! As you can imagine, I don't do well with recipes that call for "a little of this" and "some of that". This is one of my all time favorite recipes. My mom made it all the time growing up. She use to use corn tortilla shells and deep fry them. It was delicious. Over time, we have gone to using flour tortillas (no deep frying) to make this dish a little healthier. It is because of my love of this dish that I am going to try to share this recipe so that hopefully you can enjoy this dish as much as I do. I have taken some pictures of the process so that you might get a better understanding of what I am talking about. I hope this makes sense, if you have any questions, feel free to contact me!
46 Ounce Can of Tomato Juice
1 Pound of Hamburger
Flour
Chili Powder
Cheddar Cheese, Shredded
Lettuce
Tomatoes, Diced
Sour Cream
In an electric skillet, brown the hamburger. Once the hamburger is browned, drain off the excess fat. Next add some heaping tablespoons of flour (I would say start with about 4). Stir that into the hamburger. Next pour the tomato juice over the top of the hamburger/flour mixture. Stir 
together so that there are no clumps of flour. You want your mixture to be somewhat thick. This is where you might have to add a little more flour to make it a little thicker. Remember to add sparingly. You can always add more flour but you can't take it out once it is added. Next you are going to add chili powder. You can add as much as you like for you desired taste. However, this is a Mexican dish and you are going to need to add quite a bit to get any flavor in this dish at all. Your mixture will now go from that "tomato juice red" to more of a "brick red" color. For this meal it is easier to dish up from the skillet. I heat one flour tortilla in the microwave for about 10 seconds (just long enough to take off the chill). Then you place
it in your electric skillet with the sauce. This will coat the underside of the shell. With a big spatula turn the tortilla so as to coat the other side. Then take out of the skillet and immediately place on dinner plate. Top with shredded Cheddar Cheese. Repeat this step for each serving. Then place the plates on the table and let family members top their own enchilada with lettuce, tomatoes and a dollop of sour cream.
together so that there are no clumps of flour. You want your mixture to be somewhat thick. This is where you might have to add a little more flour to make it a little thicker. Remember to add sparingly. You can always add more flour but you can't take it out once it is added. Next you are going to add chili powder. You can add as much as you like for you desired taste. However, this is a Mexican dish and you are going to need to add quite a bit to get any flavor in this dish at all. Your mixture will now go from that "tomato juice red" to more of a "brick red" color. For this meal it is easier to dish up from the skillet. I heat one flour tortilla in the microwave for about 10 seconds (just long enough to take off the chill). Then you place
it in your electric skillet with the sauce. This will coat the underside of the shell. With a big spatula turn the tortilla so as to coat the other side. Then take out of the skillet and immediately place on dinner plate. Top with shredded Cheddar Cheese. Repeat this step for each serving. Then place the plates on the table and let family members top their own enchilada with lettuce, tomatoes and a dollop of sour cream.Monday, February 23, 2009
Filipino Chicken
Okay, so I made this recipe for dinner the other night. It wasn't one of my favorites. My husband said "it wasn't one of his favorites." But my kids ate it. I tell you my kids just aren't picky eaters. If you know me I follow a recipe to a T. With that said, if I were to make this again, I would change the Soy Sauce to low sodium Soy Sauce because it was plenty salty. Also can you imagine what a bunch of garlic, soy sauce and apple cider vinegar smells like. The smell was pretty strong to say the least. Make sure to have plenty of nice smelly stuff on hand to try to take away some of that nasty smell!
Boneless Skinless Chicken Breasts or Chicken Tenders
1 Cup Soy Sauce
1 Cup Apple Cider Vinegar
1 Cup Brown Sugar
2 Tablespoons Minced Garlic
Mix together in a large pan and add chicken. Bate at 325 for 2 hours.
1 Cup Soy Sauce
1 Cup Apple Cider Vinegar
1 Cup Brown Sugar
2 Tablespoons Minced Garlic
Mix together in a large pan and add chicken. Bate at 325 for 2 hours.
Garden Rice Pilaf
I found this recipe in a ward cookbook. It is delicious. My family really enjoys this recipe. It puts a little variety in the menu instead of just plain rice.
2 3/4 Cups Water
1/4 Cup Butter/Margarine
2 Tablespoons Instant Chicken Bouillon
1/4 Teaspoon Salt
1/4 Teaspoon Minced Fresh Garlic (Optional)
1/4 Cup Fresh Parsley, Chopped (Use less if you are using dried)
1 1/4 Cup Uncooked Long Grain Rice
1/2 Cup Carrots, Finely Chopped
1/2 Cup Slivered Almonds, Toasted
Pinch of Pepper
2 Tablespoons Green Onions, Sliced
In a 2 quart saucepan, bring water, butter, bouillon, salt, pepper, and garlic to full boil. Add rice and carrots; return to foil boil and then reduce heat to low, simmer covered until rice is tender, about 25 to 30 minutes. Stir in remaining ingredients.
1/4 Cup Butter/Margarine
2 Tablespoons Instant Chicken Bouillon
1/4 Teaspoon Salt
1/4 Teaspoon Minced Fresh Garlic (Optional)
1/4 Cup Fresh Parsley, Chopped (Use less if you are using dried)
1 1/4 Cup Uncooked Long Grain Rice
1/2 Cup Carrots, Finely Chopped
1/2 Cup Slivered Almonds, Toasted
Pinch of Pepper
2 Tablespoons Green Onions, Sliced
In a 2 quart saucepan, bring water, butter, bouillon, salt, pepper, and garlic to full boil. Add rice and carrots; return to foil boil and then reduce heat to low, simmer covered until rice is tender, about 25 to 30 minutes. Stir in remaining ingredients.
Wednesday, February 18, 2009
Breakfast Casserole
In a 9x13 pan:
8-10 Slices of Bread, Broken into pieces
1 Pound Sausage (Brown and drained and sprinkled over the bread) (You can also use 1 pound of bacon instead of sausage. Just cook it and crumble it over the bread)
1 Cup Cheddar Cheese, Grated
In a Blender:
6 Eggs
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Salt
Dash of Pepper
Mix and pour over the bread mixture. Refrigerate overnight.
Optional: You can top this with green onion, green pepper and mushrooms. You would put it on top of the bread mixture before you pour the egg mixture over the top.
Bake the next morning at 350 for 35-40 minutes.
8-10 Slices of Bread, Broken into pieces
1 Pound Sausage (Brown and drained and sprinkled over the bread) (You can also use 1 pound of bacon instead of sausage. Just cook it and crumble it over the bread)
1 Cup Cheddar Cheese, Grated
In a Blender:
6 Eggs
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Salt
Dash of Pepper
Mix and pour over the bread mixture. Refrigerate overnight.
Optional: You can top this with green onion, green pepper and mushrooms. You would put it on top of the bread mixture before you pour the egg mixture over the top.
Bake the next morning at 350 for 35-40 minutes.
Creamy Chicken and Wild Rice Soup
My sister, Lori, got this recipe from a ward party. We have tried this recipe and it was a huge hit in our house!
3 (14 Oz. each) Cans Chicken Broth
2 Cups Water
3/4 Cups Wild Rice
1/2 Cup Green Onions, Chopped
1/2 Cup Butter (No Substitutes)
3/4 Cup Flour
3/4 Teaspoon Salt
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
2 Cups Heavy Cream
2 Cups Cubed Cooked Chicken Breast (my sister uses the canned chicken but I really like the fresh chicken better. I cook the chicken while the rice was cooking so I don't think it took any longer to make using fresh chicken)
1 (4 Oz.) Jar Sliced Pimento Peppers, Drained (I omit this)
Combine broth, water and rice in large soup pan and bring to a boil. Reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. In a separate pan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper. Cook stirring constantly until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes of until thickens slightly stirring constantly. Stir into rice mixture. Add chicken and pimientos and heat through. Serves 6-8.
3 (14 Oz. each) Cans Chicken Broth
2 Cups Water
3/4 Cups Wild Rice
1/2 Cup Green Onions, Chopped
1/2 Cup Butter (No Substitutes)
3/4 Cup Flour
3/4 Teaspoon Salt
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
2 Cups Heavy Cream
2 Cups Cubed Cooked Chicken Breast (my sister uses the canned chicken but I really like the fresh chicken better. I cook the chicken while the rice was cooking so I don't think it took any longer to make using fresh chicken)
1 (4 Oz.) Jar Sliced Pimento Peppers, Drained (I omit this)
Combine broth, water and rice in large soup pan and bring to a boil. Reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. In a separate pan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper. Cook stirring constantly until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes of until thickens slightly stirring constantly. Stir into rice mixture. Add chicken and pimientos and heat through. Serves 6-8.
Microwave Macaroni & Cheese
My mom made this when I was growing up. I loved it then and still continue to enjoy this as a meal. My kids are in seventh heaven when I make this. It is a great comfort food.
2 Tablespoons Margarine
2 Tablespoons Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/2 Cups Milk
1 1/2 Cups Cheddar Cheese, Grated
3 Cups Elbow Macaroni, Cooked
5 Oz. Can Vienna Sausages, Diced
Put butter in a 1 1/2 quart microwave safe casserole dish. Microwave on high for 45 seconds to 1 minute until butter is melted. Add flour, salt and pepper to butter. Add milk, slowly. Microwave on medium high (level 8) for 6-7 minutes or until sauce thickens. Stir in cheese. Stir until cheese melts. Stir in Vienna sausages and cooked macaroni. Return to microwave. Cook on medium high (level 8) for an additional 3-4 minutes.
2 Tablespoons Margarine
2 Tablespoons Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/2 Cups Milk
1 1/2 Cups Cheddar Cheese, Grated
3 Cups Elbow Macaroni, Cooked
5 Oz. Can Vienna Sausages, Diced
Put butter in a 1 1/2 quart microwave safe casserole dish. Microwave on high for 45 seconds to 1 minute until butter is melted. Add flour, salt and pepper to butter. Add milk, slowly. Microwave on medium high (level 8) for 6-7 minutes or until sauce thickens. Stir in cheese. Stir until cheese melts. Stir in Vienna sausages and cooked macaroni. Return to microwave. Cook on medium high (level 8) for an additional 3-4 minutes.
Jell-O Popcorn
1 Cup Karo Syrup
1/2 Cup Sugar
1 Small Package Jell-O
Combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Pour over approximately 9 cups of popped popcorn.
1/2 Cup Sugar
1 Small Package Jell-O
Combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Pour over approximately 9 cups of popped popcorn.
Chicken and Biscuit Pot Pie
1 Cup Sliced Carrots
1 (10 oz.) Package Frozen Peas, Thawed
1/2 Cup Butter
1 Small Onion, Chopped
1 Cup Celery, Sliced
1/2 Cup Flour
3 Cups Chicken Broth
1 Cup Milk
1 Teaspoon Thyme
5 or 6 Cups Cooked Chicken Breasts
1 (8 oz.) Can Refrigerated Biscuits
1/2 Cup Shredded Cheddar Cheese
Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.
1 (10 oz.) Package Frozen Peas, Thawed
1/2 Cup Butter
1 Small Onion, Chopped
1 Cup Celery, Sliced
1/2 Cup Flour
3 Cups Chicken Broth
1 Cup Milk
1 Teaspoon Thyme
5 or 6 Cups Cooked Chicken Breasts
1 (8 oz.) Can Refrigerated Biscuits
1/2 Cup Shredded Cheddar Cheese
Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.
Pasta Fagioli Soup
This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup. It makes a huge batch. When I made it I fed my family and then I put some in containers and froze the rest.
2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained
1 (16 oz.) Can Red Kidney Beans, Drained
1 (16 oz.) Can White Kidney Beans, Drained
3 (10 oz.) Cans Beef Broth
3 Teaspoons Oregano
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Traditional Style Spaghetti Sauce
8 Ounces Orozo Pasta, Cooked and Drained
Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.
2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained
1 (16 oz.) Can Red Kidney Beans, Drained
1 (16 oz.) Can White Kidney Beans, Drained
3 (10 oz.) Cans Beef Broth
3 Teaspoons Oregano
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Traditional Style Spaghetti Sauce
8 Ounces Orozo Pasta, Cooked and Drained
Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.
Saturday, February 14, 2009
Savory Sausage
2 Pounds Sausage
3/4 Cup Onion, Chopped
2 Envelopes Chicken Noodle Soup
1 Cup Slivered Almonds
1/2 Teaspoon Salt
1 Carrot, Diced
2 1/2 Cups Celery, Chopped
4 1/2 Cups Boiling Water
1 Cup Non-Instant Rice
Brown sausage in a large skillet. Drain off the grease. Add carrot, onion, and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.
3/4 Cup Onion, Chopped
2 Envelopes Chicken Noodle Soup
1 Cup Slivered Almonds
1/2 Teaspoon Salt
1 Carrot, Diced
2 1/2 Cups Celery, Chopped
4 1/2 Cups Boiling Water
1 Cup Non-Instant Rice
Brown sausage in a large skillet. Drain off the grease. Add carrot, onion, and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.
Barbecue
3 Pounds Ground Beef
2 Onions, Chopped
1 3/4 Cups Catsup
1 Teaspoon Chili Powder
1 1/2 Tablespoons Prepared Mustard
1 1/2 Cups Tomato Juice
Salt & Pepper, To Taste
2 Tablespoons Worcestershire Sauce
2 Bay Leaves
1/4 Teaspoon Curry Powder
4 Stalks Celery, Diced
2/3 Cups Brown Sugar
Place all the above ingredients in a crockpot. Cook all day long. You might have to thicken the barbecue with flour and water before serving. Serve on hamburger buns.
2 Onions, Chopped
1 3/4 Cups Catsup
1 Teaspoon Chili Powder
1 1/2 Tablespoons Prepared Mustard
1 1/2 Cups Tomato Juice
Salt & Pepper, To Taste
2 Tablespoons Worcestershire Sauce
2 Bay Leaves
1/4 Teaspoon Curry Powder
4 Stalks Celery, Diced
2/3 Cups Brown Sugar
Place all the above ingredients in a crockpot. Cook all day long. You might have to thicken the barbecue with flour and water before serving. Serve on hamburger buns.
Sweet Sauted Corn
This is definitely a keeper! My whole family loved the corn cooked this way. I found it on this blog: http://pickypalate.blogspot.com/
2 Tablespoons Extra Virgin Olive Oil
1 Red Bell Pepper, Finely Diced
1 Green Pepper, Finely Diced
1/2 Cup Onion, Finely Diced
4 Ears Fresh Corn, Kernels Removed
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Butter
3 Tablespoons Honey
Heat oil into a large skillet over medium heat. Saute red pepper, green bell pepper, and onion for five minutes, stirring often. Stir in corn, salt, and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.
I didn't have a green pepper and so I omitted that. I also freeze corn in the summer and so since corn isn't quite in season, I used that instead of the fresh corn.
2 Tablespoons Extra Virgin Olive Oil
1 Red Bell Pepper, Finely Diced
1 Green Pepper, Finely Diced
1/2 Cup Onion, Finely Diced
4 Ears Fresh Corn, Kernels Removed
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Butter
3 Tablespoons Honey
Heat oil into a large skillet over medium heat. Saute red pepper, green bell pepper, and onion for five minutes, stirring often. Stir in corn, salt, and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.
I didn't have a green pepper and so I omitted that. I also freeze corn in the summer and so since corn isn't quite in season, I used that instead of the fresh corn.
Scalloped Potatoes
2 Quarts of Potatoes, Sliced
1 Large Onion, Sliced in Rings
Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes.
Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes.
Bake at 350 degrees for 30-45 minutes.
1 Large Onion, Sliced in Rings
White Sauce:
1/4 Cup Margarine, Melted
1/4 Cup Flour
2 1/2 Teaspoons Salt
4 1/2 Cups Milk
1/4 Teaspoon Pepper
1/4 Cup Margarine, Melted
1/4 Cup Flour
2 1/2 Teaspoons Salt
4 1/2 Cups Milk
1/4 Teaspoon Pepper
Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes.
Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes.
Bake at 350 degrees for 30-45 minutes.
Fettuccine Alfredo
1 Pound Fettuccine, Cooked
1 1/2 Cups Whipping Cream, Room Temperature
1 1/2 Cups Freshly Grated Parmesan Cheese
2/3 Cup Butter, Softened
1 Teaspoon Salt
1/4 Teaspoon White Pepper
Cook fettuccine noodles. Immediately after draining fettuccine noodles, combine with butter. Add one half of the cream and toss well. Add one half of the Parmesan cheese and toss well. Add the remaining cream and toss well. Add the remaining cheese, salt and pepper and toss. Serve immediately.
Poppy Seed Chicken
3 to 4 Cubed Chicken Breasts
2 Cans Cream of Chicken Soup
2 Tablespoons Poppy Seeds
2 Cups Sour Cream
3 Cups Ritz Crackers, Crushed
1 Cup Butter
Cook chicken breasts. Mix together sour cream, soup and chicken. Spread in a 9x13 pan. Mix together poppy seeds, butter and crackers. Sprinkle over the top of the chicken mixture. Bake at 350 for 30 minutes, uncovered. Serve over rice.
2 Cans Cream of Chicken Soup
2 Tablespoons Poppy Seeds
2 Cups Sour Cream
3 Cups Ritz Crackers, Crushed
1 Cup Butter
Cook chicken breasts. Mix together sour cream, soup and chicken. Spread in a 9x13 pan. Mix together poppy seeds, butter and crackers. Sprinkle over the top of the chicken mixture. Bake at 350 for 30 minutes, uncovered. Serve over rice.
Barbecue Chicken
1 Cup Catsup
1 Teaspoon Salt
2 Tablespoons Worcestershire Sauce
1 1/2 Teaspoon Garlic Salt
1/2 Teaspoon Oregano
1/2 Cup Vinegar
2 Tablespoons Brown Sugar
1 1/2 Teaspoon Onion Salt
1 1/2 Teaspoon Pepper
Boneless Skinless Chicken Breasts
Place chicken breasts in a 9x13 baking dish. Mix together all ingredients and pour over the chicken. Cover with foil and bake at 300 for 2 to 2 1/2 hours. Take off the foil for the last 15 minutes of baking.
1 Teaspoon Salt
2 Tablespoons Worcestershire Sauce
1 1/2 Teaspoon Garlic Salt
1/2 Teaspoon Oregano
1/2 Cup Vinegar
2 Tablespoons Brown Sugar
1 1/2 Teaspoon Onion Salt
1 1/2 Teaspoon Pepper
Boneless Skinless Chicken Breasts
Place chicken breasts in a 9x13 baking dish. Mix together all ingredients and pour over the chicken. Cover with foil and bake at 300 for 2 to 2 1/2 hours. Take off the foil for the last 15 minutes of baking.
Italian Chicken
1 Cube Butter (Not Margarine)
4 Boneless Skinless Chicken Breasts
1 Package Italian Salad Dressing Mix
8 Oz. Cream Cheese
1 Can Cream of Chicken Soup
Put butter, chicken breasts and dressing mix in a crockpot and cook on high for 2 to 3 hours. Take out chicken and shred it. 30 minutes before serving, mix together cream cheese and cream of chicken soup. Pour over chicken. Heat through. Just before serving you can add milk to thin to desired consistency. Serve over rice.
4 Boneless Skinless Chicken Breasts
1 Package Italian Salad Dressing Mix
8 Oz. Cream Cheese
1 Can Cream of Chicken Soup
Put butter, chicken breasts and dressing mix in a crockpot and cook on high for 2 to 3 hours. Take out chicken and shred it. 30 minutes before serving, mix together cream cheese and cream of chicken soup. Pour over chicken. Heat through. Just before serving you can add milk to thin to desired consistency. Serve over rice.
Apricot Molded Salad
3 oz. Package Orange or Apricot Jell-O
3/4 Cup Water
1 8 Oz. Package Cream Cheese, at Room Temperature
6 Oz. Bottle Apricot Baby Food
8 Oz. Carton Cool Whip
Heat water to boiling and dissolve Jell-O and let cool. Mix apricot baby food into Jell-O. Beat the cream cheese a little and gradually add Jell-O mixture to that. When mixed well, add whip cream and continue beating until mixed. Spray Jell-O mold with cooking spray and put mixture into mold. Allow to set for several hours or overnight. Remove Jell-O from mold by allowing it to sit in hot water for 1 minute. Garnish with mandarin oranges.
3/4 Cup Water
1 8 Oz. Package Cream Cheese, at Room Temperature
6 Oz. Bottle Apricot Baby Food
8 Oz. Carton Cool Whip
Heat water to boiling and dissolve Jell-O and let cool. Mix apricot baby food into Jell-O. Beat the cream cheese a little and gradually add Jell-O mixture to that. When mixed well, add whip cream and continue beating until mixed. Spray Jell-O mold with cooking spray and put mixture into mold. Allow to set for several hours or overnight. Remove Jell-O from mold by allowing it to sit in hot water for 1 minute. Garnish with mandarin oranges.
Olive Garden Salad & Dressing
Bag of Green Salad Mix
1 Red Onion, Cut in Rings
1 Can Medium Olives, Drained
Dressing:
1/2 Cup White Vinegar
1/3 Cup Vegetable Oil
2 1/2 Tablespoons Romano Cheese, Grated
2 Tablespoons Beaten Egg OR Egg Substitute (I use Egg Substitute)
1 Teaspoon Lemon Juice
1/4 Teaspoon Dried Parsley Flakes
Pinch of Crushed Red Pepper Flakes
1/3 Cup Water
1/4 Cup Corn Syrup
2 Tablespoons Dry Pectin
1 1/4 Teaspoon Salt
1/2 Teaspoon Minced Garlic
Pinch of Dried Oregano
Combine all dressing ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Combine salad ingredients in a salad bowl. Serve dressing over salad.
1 Red Onion, Cut in Rings
1 Can Medium Olives, Drained
Dressing:
1/2 Cup White Vinegar
1/3 Cup Vegetable Oil
2 1/2 Tablespoons Romano Cheese, Grated
2 Tablespoons Beaten Egg OR Egg Substitute (I use Egg Substitute)
1 Teaspoon Lemon Juice
1/4 Teaspoon Dried Parsley Flakes
Pinch of Crushed Red Pepper Flakes
1/3 Cup Water
1/4 Cup Corn Syrup
2 Tablespoons Dry Pectin
1 1/4 Teaspoon Salt
1/2 Teaspoon Minced Garlic
Pinch of Dried Oregano
Combine all dressing ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Combine salad ingredients in a salad bowl. Serve dressing over salad.
Taco Salad
I know you are wondering why in the world I would post a recipe for taco salad! If you know me, you know that I follow recipes to a fault. I even measure the water when making Ramen Noodles so of course I need a recipe for everything. I love this recipe. My mom made it while we were growing up and I still use it to this day.
1 Head Lettuce, Cut up
4 Tomatoes, Chopped
1 Avocado, Cut up
1 Can Olives, Drained and Sliced
1/4 Pound Cheddar Cheese, Grated
1 Onion, Chopped
1 Package Tortilla Chips
1 Pound Hamburger
1 Teaspoon Salt
1 Can Kidney Beans, Drained and Well Rinsed
In a pan, brown hamburger with salt. Drain off the grease. In a large bowl add all of the ingredients except the Doritos, including browned hamburger. Mix together while the hamburger is still hot. Add your favorite salad dressing (We are Ranch Dressing fans at our house. Chiz's Ranch is our favorite.) You can also include your favorite salsa. We put the salad on our plate and then top with crumbled chips, salad dressing, and salsa. Putting the chips on individual servings instead of the big bowl prevents the chips from going soggy if there are leftovers.
1 Head Lettuce, Cut up
4 Tomatoes, Chopped
1 Avocado, Cut up
1 Can Olives, Drained and Sliced
1/4 Pound Cheddar Cheese, Grated
1 Onion, Chopped
1 Package Tortilla Chips
1 Pound Hamburger
1 Teaspoon Salt
1 Can Kidney Beans, Drained and Well Rinsed
In a pan, brown hamburger with salt. Drain off the grease. In a large bowl add all of the ingredients except the Doritos, including browned hamburger. Mix together while the hamburger is still hot. Add your favorite salad dressing (We are Ranch Dressing fans at our house. Chiz's Ranch is our favorite.) You can also include your favorite salsa. We put the salad on our plate and then top with crumbled chips, salad dressing, and salsa. Putting the chips on individual servings instead of the big bowl prevents the chips from going soggy if there are leftovers.
Aunt Arlene's Chicken Salad
My Aunt Arlene makes the best chicken salad. Here is her recipe:
6 Pounds Boneless Skinless Chicken Breasts, Boiled and Shredded
2 Packages Celery Hearts, Chopped
1 Dozen Eggs, Boiled and Chopped
1 Cup Green Onions, Chopped
2 Jars Pimento, Finely Chopped
1 Quart Mayonnaise
2 8 oz. Packages Cream Cheese
Salt & Pepper to taste
Mix the ingredients together and serve on croissants.
6 Pounds Boneless Skinless Chicken Breasts, Boiled and Shredded
2 Packages Celery Hearts, Chopped
1 Dozen Eggs, Boiled and Chopped
1 Cup Green Onions, Chopped
2 Jars Pimento, Finely Chopped
1 Quart Mayonnaise
2 8 oz. Packages Cream Cheese
Salt & Pepper to taste
Mix the ingredients together and serve on croissants.
Orange Julius
6 Oz. Frozen Orange Juice
1 Cup Cold Water
1 Cup Cold Milk
1 Teaspoon Vanilla
1/4 Cup Sugar
10-12 Ice Cubes
Place ingredients in a blender. Blend on high until the ice cubes are crushed.
1 Cup Cold Water
1 Cup Cold Milk
1 Teaspoon Vanilla
1/4 Cup Sugar
10-12 Ice Cubes
Place ingredients in a blender. Blend on high until the ice cubes are crushed.
Breadsticks
1 Package Yeast
1 1/2 Cups Warm Water
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey1 Teaspoon Salt
4-4 1/2 Cups Flour
Egg Wash (1 beaten egg with 1/2 teaspoon water)
Toppings: Course Salt, Parmesan Cheese, Sesame Seeds, Poppy Seeds, Basil, Oregano, Italian Seasoning, Parsley, Dill, etc.
Soften dry yeast in warm water in a large bowl. Stir in milk powder, honey and salt. Add flour gradually while mixing until dough forms a ball. Divide the dough into 12 equal pieces. (The easiest way for me to do this is to divide the dough in half. Then with one of those balls, form three equal balls. Then take each of those three balls and divide them in half again, so now you have six balls of dough. Do the same with the other ball of dough and you will have 12 equal pieces.) Roll each piece between hands and stretch until dough reaches the length of 10-12 inches. Place 6 sticks on each of two greased cookie sheets. Brush each breadstick with egg wash and sprinkle with desired topping. Allow to rise 15-20 minutes. Bake at 400 degrees for 15 minutes.
When I make this recipe, I usually make a variety of different toppings. I usually put one topping on two or three breadsticks and then another topping on two or three others. I continue this until I have a good mixture of different flavor breadsticks for everyone to choose from. Course salt and Parmesan cheese are definitely our two favorites.
1 1/2 Cups Warm Water
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey1 Teaspoon Salt
4-4 1/2 Cups Flour
Egg Wash (1 beaten egg with 1/2 teaspoon water)
Toppings: Course Salt, Parmesan Cheese, Sesame Seeds, Poppy Seeds, Basil, Oregano, Italian Seasoning, Parsley, Dill, etc.
Soften dry yeast in warm water in a large bowl. Stir in milk powder, honey and salt. Add flour gradually while mixing until dough forms a ball. Divide the dough into 12 equal pieces. (The easiest way for me to do this is to divide the dough in half. Then with one of those balls, form three equal balls. Then take each of those three balls and divide them in half again, so now you have six balls of dough. Do the same with the other ball of dough and you will have 12 equal pieces.) Roll each piece between hands and stretch until dough reaches the length of 10-12 inches. Place 6 sticks on each of two greased cookie sheets. Brush each breadstick with egg wash and sprinkle with desired topping. Allow to rise 15-20 minutes. Bake at 400 degrees for 15 minutes.
When I make this recipe, I usually make a variety of different toppings. I usually put one topping on two or three breadsticks and then another topping on two or three others. I continue this until I have a good mixture of different flavor breadsticks for everyone to choose from. Course salt and Parmesan cheese are definitely our two favorites.
Pull Aparts
22 Frozen Rhodes Rolls
1 Package Vanilla or Butterscotch Pudding (NOT Instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cube Butter
Grease a Bundt pan. Place the Rhodes rolls in a circle in the bottom of the pan. Mix together the pudding, brown sugar, cinnamon, and butter. Sprinkle over rolls. Melt 1 cube butter. Pour over top. Cover with plastic wrap. Let raise 12 hours (just over the top of the pan). Bake at 350 for 30 minutes. Tip upside down when hot to release bread.
I usually mix this up the night before just before going to bed. Then I bake it first thing the next morning.
1 Package Vanilla or Butterscotch Pudding (NOT Instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cube Butter
Grease a Bundt pan. Place the Rhodes rolls in a circle in the bottom of the pan. Mix together the pudding, brown sugar, cinnamon, and butter. Sprinkle over rolls. Melt 1 cube butter. Pour over top. Cover with plastic wrap. Let raise 12 hours (just over the top of the pan). Bake at 350 for 30 minutes. Tip upside down when hot to release bread.
I usually mix this up the night before just before going to bed. Then I bake it first thing the next morning.
Giese Bread
1 Large Loaf French Bread
1 Stick Butter/ Margarine, Softened
2/3 Cup Mayonnaise
1 Large Onion, Finely Chopped
1 Tablespoon Lemon Juice
2 Teaspoons Prepared Mustard
2 Cloves Garlic, Crushed OR 1/4 Teaspoon Garlic Powder
1/2 Teaspoons Worcestershire Sauce
1/3 Cup Parmesan Cheese (the kind in the green can)
Paprika
Slice bread lengthwise down the center to make two half loaves. Divide butter/margarine in half. Spread each half with a half a stick of butter. Use the whole stick. Combine mayonnaise, onion, lemon juice, mustard, garlic, and Worcestershire sauce. Spread evenly over buttered bread. Sprinkle generously with paprika. Place on a cookie sheet and bake at 350 for 25-30 minutes or until toasty brown. Cut into wedges and serve hot.
This recipe is definitely not for those who are trying to watch their figure! It is delicious served with lasagna. It is also good on a cold winter's day served with hot, homemade soup.
1 Stick Butter/ Margarine, Softened
2/3 Cup Mayonnaise
1 Large Onion, Finely Chopped
1 Tablespoon Lemon Juice
2 Teaspoons Prepared Mustard
2 Cloves Garlic, Crushed OR 1/4 Teaspoon Garlic Powder
1/2 Teaspoons Worcestershire Sauce
1/3 Cup Parmesan Cheese (the kind in the green can)
Paprika
Slice bread lengthwise down the center to make two half loaves. Divide butter/margarine in half. Spread each half with a half a stick of butter. Use the whole stick. Combine mayonnaise, onion, lemon juice, mustard, garlic, and Worcestershire sauce. Spread evenly over buttered bread. Sprinkle generously with paprika. Place on a cookie sheet and bake at 350 for 25-30 minutes or until toasty brown. Cut into wedges and serve hot.
This recipe is definitely not for those who are trying to watch their figure! It is delicious served with lasagna. It is also good on a cold winter's day served with hot, homemade soup.
Vanilla Syrup
1 Cup Whipping Cream
1 Cup Sugar
1/2 Cup Butter (No Substitutions)
2 Teaspoons Vanilla
In a medium pan combine all ingredients. Cook on low heat until butter is melted and sugar is dissolved. DO NOT BOIL!
Creepy Crawlers
1/2 Cube Butter/Margarine
1/4 Teaspoon Baking Powder
3 Eggs
1/2 Cup Flour
1/2 Cup Milk
1/8 Teaspoon Salt
Melt Margarine in a 9x9 pan over the stove. Combine the remaining ingredients and mix with a mixer. Pour into the 9x9 pan with melted butter. Cook at 400 degrees for 20 minutes. Serve with jam, sugar, or syrup. Delicious with vanilla syrup. This is also delicious with warm peach or apple pie filling with a dollop of whipped cream.
1/4 Teaspoon Baking Powder
3 Eggs
1/2 Cup Flour
1/2 Cup Milk
1/8 Teaspoon Salt
Melt Margarine in a 9x9 pan over the stove. Combine the remaining ingredients and mix with a mixer. Pour into the 9x9 pan with melted butter. Cook at 400 degrees for 20 minutes. Serve with jam, sugar, or syrup. Delicious with vanilla syrup. This is also delicious with warm peach or apple pie filling with a dollop of whipped cream.
Chocolate Chip Zucchini Muffins
2 Cups Zucchini, Grated
3 Large Eggs
1 ½ Cups Brown Sugar
1 Tablespoon Vanilla
2 ¼ Cups Flour,
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Semi-Sweet Chocolate Chips
½ Cup Vegetable Oil
2 Teaspoons Cinnamon
¼ Teaspoon Baking Powder
Mix zucchini, eggs, brown sugar, oil, and vanilla. In a separate bowl, mix flour, baking soda, salt, cinnamon, and baking powder. Add to wet ingredients. Stir in chocolate chips. Fill muffin tins one half full. Bake at 350 for 20 minutes.
3 Large Eggs
1 ½ Cups Brown Sugar
1 Tablespoon Vanilla
2 ¼ Cups Flour,
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Semi-Sweet Chocolate Chips
½ Cup Vegetable Oil
2 Teaspoons Cinnamon
¼ Teaspoon Baking Powder
Mix zucchini, eggs, brown sugar, oil, and vanilla. In a separate bowl, mix flour, baking soda, salt, cinnamon, and baking powder. Add to wet ingredients. Stir in chocolate chips. Fill muffin tins one half full. Bake at 350 for 20 minutes.
Clam Chowder
To be honest, I am not sure I ever had clam chowder until I was married and tried my mother-in-laws. At first I was hesitant about trying it. I wasn't quite sure about the whole clam thing. However, I loved it! She uses minced clams, which are cut up pretty fine so you don't get big chunks of this chewy meat. This has become one of our family favorites (my kids even love it!)
1 Cup Onions, Finely Chopped
1 Cup Celery, Finely Chopped
2 Cups Potatoes, Finely Diced
2 Cans (6.5 oz each) Minced Clams and Juice
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half and Half Cream
1 1/2 Teaspoon Salt
Dash of Pepper
Drain juice from clams and pour over vegetables in a small saucepan. Add enough water to barely cover and simmer over medium heat, covered until almost tender. Melt butter, add flour and blend in a large pan. Cook stirring constantly. Add cream and cook. Stir with wire whip until smooth and thick. Add undrained vegetables and clams. Heat through. Season to taste.
1 Cup Onions, Finely Chopped
1 Cup Celery, Finely Chopped
2 Cups Potatoes, Finely Diced
2 Cans (6.5 oz each) Minced Clams and Juice
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half and Half Cream
1 1/2 Teaspoon Salt
Dash of Pepper
Drain juice from clams and pour over vegetables in a small saucepan. Add enough water to barely cover and simmer over medium heat, covered until almost tender. Melt butter, add flour and blend in a large pan. Cook stirring constantly. Add cream and cook. Stir with wire whip until smooth and thick. Add undrained vegetables and clams. Heat through. Season to taste.
Chili
4 Cups Pinto Beans
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger, Browned
Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger, Browned
Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.
Wassail
2 1/2 Cups Sugar
4 Cups Water
10 Whole Cloves
2 Sticks Cinnamon
6 Oz. Frozen Lemonade
6 Oz. Can Frozen Orange Juice
1 Gallon Apple Cider
Combine sugar and water in saucepan. Boil, add spices and steam for one hour. Add lemonade and orange juice concentrates and apple cider. Red food coloring is optional to add deeper color. Serve hot. Makes 2 Gallons.
4 Cups Water
10 Whole Cloves
2 Sticks Cinnamon
6 Oz. Frozen Lemonade
6 Oz. Can Frozen Orange Juice
1 Gallon Apple Cider
Combine sugar and water in saucepan. Boil, add spices and steam for one hour. Add lemonade and orange juice concentrates and apple cider. Red food coloring is optional to add deeper color. Serve hot. Makes 2 Gallons.
White Slush
1 6 Oz. Can Frozen Limeade
3 Cups Sugar
8 Cups Water
Sprite
Mix the limeade according to the directions on the can. Boil water water and sugar until the sugar is dissolved. Mix the limeade and sugar water together and freeze. Serve slushy with Sprite mixed in.
3 Cups Sugar
8 Cups Water
Sprite
Mix the limeade according to the directions on the can. Boil water water and sugar until the sugar is dissolved. Mix the limeade and sugar water together and freeze. Serve slushy with Sprite mixed in.
Hot Grape Juice Drink
2 Cups Sugar
12 Cups Water
1 Teaspoon Cloves
4 Sticks Cinnamon
3 Cups Grape Juice
12 Tablespoons Lemon Juice
Bring sugar, water, cloves and cinnamon sticks to a boil and simmer 30 minutes. Remove Spices. Add grape juice and lemon juice. Serve hot.
12 Cups Water
1 Teaspoon Cloves
4 Sticks Cinnamon
3 Cups Grape Juice
12 Tablespoons Lemon Juice
Bring sugar, water, cloves and cinnamon sticks to a boil and simmer 30 minutes. Remove Spices. Add grape juice and lemon juice. Serve hot.
Hot Chocolate Mix
14 Quarts Carnation Powdered Milk
1 Large Jar Coffee Creamer
2 Pound Box Nestle's Quick Chocolate
2 Pound Package Powdered Sugar
Mix the above ingredients together. Store in an airtight container. Use 1/3 cup cocoa mix to a mug full of hot water.
1 Large Jar Coffee Creamer
2 Pound Box Nestle's Quick Chocolate
2 Pound Package Powdered Sugar
Mix the above ingredients together. Store in an airtight container. Use 1/3 cup cocoa mix to a mug full of hot water.
Homemade Lemonade
5 Quarts Cold Water
3 Cups Sugar
2 Tablespoons Citric Acid
2 Tablespoons Lemon Concentrate
2 Lemons, Sliced
Ice
Mix water, sugar, citric acid and lemon concentrate together. Add sliced lemons. You can either add ice ahead of time or just put ice in each individual glass. If you put the ice in ahead of time, you may have to make a few adjustments after the ice melts. I try to make this recipe a few hours ahead of time so that the juice from the lemons has time to mix with the lemonade.
3 Cups Sugar
2 Tablespoons Citric Acid
2 Tablespoons Lemon Concentrate
2 Lemons, Sliced
Ice
Mix water, sugar, citric acid and lemon concentrate together. Add sliced lemons. You can either add ice ahead of time or just put ice in each individual glass. If you put the ice in ahead of time, you may have to make a few adjustments after the ice melts. I try to make this recipe a few hours ahead of time so that the juice from the lemons has time to mix with the lemonade.
Homemade Root Beer
1 Bottle Root Beer Extract
5 Pounds Sugar
5 Gallons Water
5 Pounds Dry Ice
Combine and put in a large jug. Let dry ice evaporate. Serve.
5 Pounds Sugar
5 Gallons Water
5 Pounds Dry Ice
Combine and put in a large jug. Let dry ice evaporate. Serve.
Hot Sausage Dip
1 Pound Sausage
2 Small Onions, Chopped
2 Green Peppers, Chopped
3 Tomatoes, Chopped
1 8 Oz. Can Diced Green Chilies
1 Pint Sour Cream
1 8 Oz. Package Cream Cheese
Tortilla Chips
Brown sausage and drain off excess grease. Add chopped onions and green peppers. Cook until onions and peppers are tender. Add the tomatoes to the mixture. Don't cook too long. You want the tomatoes to be a little firm. Add green chilies. Stir in sour cream and cream cheese. Keep warm in a crockpot. Serve with tortilla chips
2 Small Onions, Chopped
2 Green Peppers, Chopped
3 Tomatoes, Chopped
1 8 Oz. Can Diced Green Chilies
1 Pint Sour Cream
1 8 Oz. Package Cream Cheese
Tortilla Chips
Brown sausage and drain off excess grease. Add chopped onions and green peppers. Cook until onions and peppers are tender. Add the tomatoes to the mixture. Don't cook too long. You want the tomatoes to be a little firm. Add green chilies. Stir in sour cream and cream cheese. Keep warm in a crockpot. Serve with tortilla chips
Cheese Ball
2 8 Oz. Packages Cream Cheese
2/3 Cup Mayonnaise
6 Strips of Bacon, Cooked and Crumbled
3 Green Onions, Chopped
1 Tablespoon Dill Weed
Mix together and sprinkle with slivered almonds. Serve with crackers
2/3 Cup Mayonnaise
6 Strips of Bacon, Cooked and Crumbled
3 Green Onions, Chopped
1 Tablespoon Dill Weed
Mix together and sprinkle with slivered almonds. Serve with crackers
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