Thursday, November 13, 2008
Olive Garden Zuppa Toscana
1 1/2 cups sausage links, spicy, about 12 links (I just used the regular spicy ground sausage)
3/4 cup diced onions
6 slices bacon
1 1/4 teaspoons minced garlic
2 Tbl. chicken stock
1 quart water
2 medium potatoes, cut in half and then into 1/4 slices. (I always added more potatoes...)
2 cups Kale, cut in half and then sliced
1/3 cup heavy whipping cream
directions: preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cute at an angle into 1/2 inch slices.Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. add garlic and cook an additional 1 minute. add chicken base, water, and potatoes, simmer 15 minutes. add sausage, kale and cream. simmer 4 minutes and serve.
(If you use ground sausage I just cooked it while the soup was simmering for the 15 minutes, also the bacon usually takes longer to cook than the onions to get clear, so I cooked the bacon until it was done, then cooked up the onions in a little bit of the bacon grease and then crumbled the bacon back in with the onions and garlic and went from there.)
This is super super yummy, and tastes almost as good as the real deal. I always serve with garlic breadsticks and a little grated cheese on top, usually monteray jack because that is what we always have in the fridge!!! super easy, super yummy, ENJOY!
Sunday, November 9, 2008
- 1 1/4 cups brown sugar
- 1/2 cup light corn syrup
- 1/2 cup margarine or butter
- 1 dash salt
- 7 ounces sweetened condensed milk (half to all of a 14 oz can)
- 1/2 teaspoon vanilla
- 6 quarts popped corn
- Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
- Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
- Remove from heat then stir in vanilla.
- Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
- Store caramel popcorn in covered container.
- NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.
Monday, October 27, 2008
2/3 c. sugar
1 c. buttermilk (warm normal milk for like 45 sec.)
1/2 tsp. baking soda
1 c. yellow cornmeal
1 c. flour
1/2 tsp. salt
Mix butter and sugar together. Then add eggs and beat well. Combine buttermilk and baking soda and add to other mixture. Mix cornmeal, flour, salt, and add to mixture. Pour into 8 in. square pan. Bake at 350 until golden brown and comes out clean when poked with a toothpick (probably 15-25 min.).
Monday, October 20, 2008
1/2 c. water
1/4 c. packed brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1. Heat apples and water to boiling in 2-qt. saucepan over medium heat, stirring occasionally; reduce heat. Simmer uncovered about 5-10 minutes, stirring occasionally to break up apples, until tender.
2. Stir in remaining ingredients. Heat to boiling. Boil and stir for 1 minute.
To microwave, reduce water to 1/4 cup, and put all ingredients in 2-qt. microwave-safe casserole dish. Cover tightly and microwave on high for 10 to 12 minutes, stirring to break up the apples every 3 minutes, until apples are tender.
Monday, October 13, 2008
1 lb. ground beef
1 can (10 3/4 oz.) condensed tomato soup
2 T ketchup
1 t prepared mustard
6 hamburger buns
Cook beef in skillet until browned. Pour off fat.
Add soup, ketchup, and mustard. Heat through. Serve on buns
1/3 cup butter, melted
Purchase chocolate crumb crust
16 large marshmallows, chopped (can use chocolate marshmallows)
1/3 cup milk
1 carton (8 oz.) frozen whipped topping, thawed
3-4 butterfinger candy bars (2.1 oz.), crushed
1 t vanilla
In a small bowl, combine the wafer crumbs and butter. Press onto bottom and up the sides of a greased 9" pie dish. Bake at 375 degrees for 6-8 min. Cool the crust completely.
In a small heavy saucepan, melt marshmallows with milk. cool; transfer to a bowl. Add whipped topping, crushed candy bars and vanilla. Pour into crust, Cover and refrigerate for 2-4 hours or until set. Yield: 8-10 servings
2 T lime juice
3/4 cup sugar
1/4 cup flour
1/2 t salt
1/2 t cinnamon or nutmeg
Pastry for double-crust pie (9")
2 T butter
1/4 cup butter
1/2 cup packed brown sugar
2 T heavy whipping cream
1/2 cup chopped pecans or walnuts
In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 in. pie pan; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400 for 40-45 min. or until golden brown and apples are tender.
Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in nuts. Pour over top crust. Return to the oven for 3-4 min. or until bubbly. Serve warm. Yield: 8 servings
1/2 cup sugar
1/2 cup flour, divided
1 Tbs lemon juice
1/3 cup packed brown sugar
3 Tbs butter/margarine
1/2 cup chopped pecans
1 unbaked 9 in. pastry shell or pie crust
1/2 cup caramel flavored ice cream topping, divided
1. Preheat oven to 375 degrees
2. Combine peaches, sugar, 1/4 cup flour and lemon juice in a large bowl; toss gently.
3. Combine remaining 1/4 cup flour and brown sugar in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans.
4. Spoon half of peach mixture evenly into bottom of pastry shell/pie crust, drizzle with 1/4 cup caramel topping. Spoon remaining peach mixture into pastry shell and drizzle with remaining caramel topping. Sprinkle with pecan mixture.
5. Bake for 30 min. Cover loosely with aluminum foil and bake an additional 10 min. Let pie cool on wire rack.
Makes Approximately 3 dozen
2 1/4 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 tsp vanilla
2 large egg yolks
Preheat oven to 300 degrees. In a bowl, combine all the dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto ungreased baking sheet, 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 min. or until bottoms turn light brown. Transfer from pans immediately to cool.
Monday, July 7, 2008
The essential ingredient is the dressing-you can put whatever you like in your coleslaw but these are the ingredients my dad's wife used:
Kraft Creamy Poppy Seed dressing
Did I mention it was good? It really was!!!
(This coleslaw goes well with corn on the cob and grilled garlic & herb chicken.)
Saturday, May 31, 2008
3 ounces extra lean ground pork
1/2 tsp. fennel seeds
1/2 tsp. dried parsley
1/4 tsp. red pepper flakes
1/4 tsp. italian seasoning
1/8 tsp. garlic powder
pinch of salt
rigatoni and sauce:
3/4 c. whole wheat rigatoni
2/3 c. thin 1 inch long red or yellow bell pepper stips
1 c. canned crushed tomatoes
1 Tb. no salt added tomato paste
1 Tb. water
1 1/2 tsp. dried oregano
1/2 tsp. honey
1/4 tsp. garlic powder
2 tsp. grated reduced fat parmesan cheese
preheat oven to 400 degrees.
to prepare sausage combine the pork, fennel seeds, parsley, pepper flakes, italian seasoning, garlic powder, and salt. with clean hands or a fork mix well.
Place a medium nonstick skillet over medium high heat until it is hot enough for a spritz of water to sizzle on it. with an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray.
Add the sausage to the pan. Cook until no longer pink. remove from the pan and cover to keep warm.
to prepare the rigatoni and sauce: lightly mist a 2 to 3 cup baking dish with olive oil spray. set aside.
cook the pasta according to package directions. drain and set aside. (they may take longer because they are wheat)
meanwhile return the skillet to the heat, add pepper strips, and cook until tender. add the sausage. add tomatoes, tomato paste, water, oregano, honey, and garlic powder. stir to mix well. Add the pasta. Transfer to the prepared baking dish. Sprinkle evenly with the cheese. cover with aluminum foil.
Bake for 10 min. remove the foil. bake for 5 min. or until heated through and the top is starting to brown. Let stand for 5 min. before serving.
*my picky brother loved this dish, and so did my 1 year old!!
1 Tbl. dried thyme
1 1/2 tsp. ground black pepper
1 tsp. garlic powder
1/2 to 1 tsp. cayenne
1/8 tsp. salt
4 small boneless, skinless chicken breasts
1 tsp. extra virgin olive oil
1/3 c. apricot 100% fruit preserves
2 Tbl. spicy brown mustard
preheat grill to high heat. ( we put them in the oven on the broiler about 400 degrees)
in small bowl combine all spices. mix to blend.
place chicken on a large plate. drizzle with oil. rub to coat both sides of the chicken evenly with the oil. sprinkle the seasoning mixture over both sides of the chicken. rub to coat evenly. cover with plastic wrap. refrigerate for at least 10 min. for the seasoning to flavor the chicken.
Meanwhile, spoon the preserves into a small microwavable bowl. cook on low power in 15 second intervals until melted. stir in the mustard until well blended. set aside.
place the chicken on the grill and reduce the heat to medium. (if it is not possible to reduce the heat, cook the chicken away from direct heat). Cook for 3 to 5 min. per side, or until no longer pink and the juices run clear. serve each breast with 2 1/2 Tbls. of the sauce spooned over the top.
*this was super super yummy!
this came out of my biggest loser cookbook, it is healthy!!!!
1/4 pound 96% lean ground beef
2 Tbls. cooked brown rice (if I don't have leftover brown rice from the night before or whatever, I just use a little bit of oatmeal)
1/4 tsp. dried parsley
1/4 tsp. Italian seasoning
1/4 tsp. fennel seeds
1/8 tsp. garlic powder
1/8 tsp. red pepper flakes
1/8 tsp. dried minced onion (I usually just cut up a fresh onion really small)
pinch of salt
pinch of black pepper
2 1/2 tbls. chili sauce (we use the sweet chili sauce, i did use the hot once...we had to eat half a box of Popsicles and a whole gallon of milk to cool down our mouths!!!!!)
1/8 tsp. hot pepper sauce, or more to taste (I have never found this product, if you do let me know)
*for my sauce I usually do the sweet chili sauce a little BBQ sauce, and some ketchup if it is too spicy. you could really do any kind of sauce you like, it probably just isn't as healthy as the sauce they tell you to use!!
preheat oven to 400 degrees.
in medium bowl combine the meatball ingredients and mix well. I use my hands! form mixture into 1 inch meatballs. place the meatballs in a single layer on a nonstick baking sheet. bake for about 7 min. (I usually bake for about 9 min. since i do more) make sure meatballs are not pink inside.
meanwhile in a small bowl, combine your sauce ingredients. pour the sauce over the meatballs. Toss to coat with sauce and serve immediately.
Wednesday, May 21, 2008
2 T. Chicken Bouillon
2 can cream of chicken soup
1 sm. Onion, chopped fine
1 1/2 cups Carrots, chopped
1 1/2 cup Peas, frozen
3 cup Chicken, cooked and shopped into small pieces
one large stalk celery chopped
1/2 tsp Thyme leaves, crushed
1/4 tsp Salt
1/4 tsp. Pepper
1/4 tsp. Parsley flakes
1/4 tsp. Basil
1/8 tsp Oregano
1 (12 oz.) pkg. Egg noodles, any type - I like no yolks, healthier
Mix water, bouillon and cream of chicken soup together in large soup pot. Then add everything else. Cook until noodles are done and then remove from heat and let sit for 10 - 15 minutes to thicken and cool. EAT!!! I put rolls in the oven while it thickened. Timing was perfect. Note: I added way less herbs - dashes not teaspoons. I also didn't need to add the salt. It is thick and creamy, very yummy.
Tuesday, May 6, 2008
Cook Time: 20 minutes
Serving Size: 4
1 1/2 lbs sweet or hot Italian sausages links
1 1/3 cups green bell pepper, seeded & cut into 1” x ¼” strips
1 can Italian-style or plum tomatoes, including liquid (28 oz)
1 can tomato puree (10 3/4 oz)
1 tsp garlic cloves, chopped finely
4 Tbsp extra virgin olive oil
2 Tbsp extra virgin olive oil
1/2 cup basil, fresh, chopped finely, firmly packed
Salt & pepper to taste
1 lb ziti or penne pasta, cooked according to package directions
Fresh parsley, chopped
Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. BAKE sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.
2. SAUTE pepper slices in olive oil until their crispness is lost, but not soft.
3. CHOP tomatoes or use a food processor on “pulse”; do not puree tomatoes.
4. COMBINE chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and pepper pieces and stir well.
5. TRANSFER cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture.
6. GARNISH with parsley and grated Parmesan cheese
Wednesday, April 23, 2008
- 3 cups sifted powdered sugar, divided
- 2/3 cup (I only use 1/3 cup) NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1/2 cup butter or margarine, softened
- 5 to 6 tablespoons milk, divided
- 1 teaspoon vanilla extract
BEAT 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups total.
Thursday, April 17, 2008
1 env. dry onion soup
1 can whole cranberry sauce
4-6 chicken breasts
mix all ingredients together and pour over the chicken breasts. Cook at 350 for 45 minutes. You can cover with foil if you want.
Serve with rice. I like to use brown rice to make it more healthy.
Tuesday, April 15, 2008
6 skinless, boneless chicken breast halves
1/4 cup butter
1/2 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
4 ounces cream cheese with chives
1 pound angel hair pasta (I used thin Spaghetti because it holds better)
Preheat oven to 325 degrees F.
In a large saucepan, melt butter over low heat. Stir in half the package of dressing mix. Blend in chicken broth and cream of chicken soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until done, about 5 minutes. Drain. Serve chicken and sauce over pasta.
If cooking for crockpot, which I did, melt butter in microwave and then stir in the dressing. Make sure to only use half the package, as most the reviews I read on this said if using the whole package it's too salty. Mix in everything together in the crockpot till smooth and then put chicken (I sliced it into thin strips) and cook till chicken is cooked through. I think it was 2 hours for me, my crockpot heats fast and high. Cook pasta till done, drain, and mix in with the chicken.
Monday, April 14, 2008
2 cups cooked diced chicken
1/2 cup chopped celery
1 can water chestnuts
1 cup grapes, I usually slice in half
1 cup pinapple tidbits
1/2 cup diced apples
1 cup shell macaroni, cooked
2 hardboiled eggs, diced (optional)
1/2 cup chopped cashews
1/2 tsp grated onion
1/2 cup coleslaw dressing
1/2 cup mayonaise
Combine all salad ingredients and then add dressing and fold. Use enough dressing to make salad a bit wet as it will be absorbed some. If you are not eating right away do not add cashews until just before serving. Place chicken on a salad leaf. Serve with a slice of cantalope and a roll.
Thursday, April 10, 2008
- 1 cup sweetened, shredded coconut
- 2 1/2 cups chicken stock or broth, divided (I used water with chicken bouillon)
- 1 cup long grain white rice
- 1 teaspoon salt
- 2 tablespoons canola oil
- 2 pounds jumbo shrimp, peeled and deveined (I used chicken, since I don't like shrimp)
- 1 red bell pepper, seeded and thinly sliced
- 1 fresh red chili, seeded and thinly sliced or 1/2 teaspoon red pepper flakes
- 3 cloves garlic, finely chopped
- 1-1 1/2 teaspoons fish sauce or 2-3 tablespoons soy sauce
- 2 cups basil, torn (a couple of handfuls) (I used dried basil and just added about 2 tsp)
- Zest and juice of 1 lime (I used lemon juice, a 1-2 cap fulls)
Toast the coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup of the toasted coconut for garnish. To the remaining coconut, add the chicken stock, rice and salt, then bring to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat, then fluff with a fork.
While the rice is cooking, pre-heat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili or red pepper flakes, and cook, stirring frequently, for about 3-4 minutes.
Add the fish sauce or soy sauce and basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
Tuesday, April 8, 2008
Makes about 4 patties - depending on the size I guess!
2 c. Chicken Stock (I have just done water too)
1/2 c. uncooked rice (I like to use brown, it is a bit healthier)
1 pkg. Bacon (I have also used chicken, but I like it better with bacon)
bread crumbs ( I have used italian breadcrumbs, also whole wheat crackers crushed)
hot sauce (whatever is your favorite)
little garlic salt or powder
(I usually just throw whatever kind of seasoning sounds good at the time)
cook rice in chicken stock. Let cool until you can put your hand in it. cook bacon, drain fat. combine all ingrediants in bowl and mix, I use my hand. make patties (like you would with hamburger) fry in frying pan with a little bit of Olive Oil.
serve with salsa, sour cream, and we like to put a little monterey jack cheese on ours too!
Friday, April 4, 2008
I love this! It's a classic of my mom's. It is nice to have a side dish other then refried beans and Spanish rice when its a mexican night. It is fresh and so good, a nice change at least. And don't worry it tastes very Mexican, not Italian at all!
1 to3 TB oil
18 to 14 oz package of Mexican broken vermicelli
1 can petite diced tomatoes
chicken bullion to taste
Basil 1/4 tsp maybe
1/2 onion chopped in small pieces
1/2 green bell pepper chopped in small pieces
2 cups chicken broth
Heat oil in a large skillet. When hot add the vermicelli. Saute until the noddles start to brown to a light golden brown. can burn so watch carefully. then add onion and bell pepper. let that saute some more to slightly cook the veggies and continue browning noodles. when the noddles are a nice light brown and the veggies are a little soft add the can of tomatoes. stir in the pepper, Basil, and bullion. Then add the chicken broth. reduce the heat to low and cover. Let it simmer 10 minutes or until the soupiness is gone and the noddles are tender. Remove from heat and sprinkle generously with Parmesan and recover until ready to serve. This is one of our favorites!
Thursday, April 3, 2008
2 c. flour
1 c. mashed bananas
4 tbsp. sour milk
1 tsp. soda
1 tsp. vanilla
1 tsp. salt
1/2 c. margarine
1/2 c. chopped nuts (optional) - I have never put nuts in mine and it is still oh so yummy!
Mix all together and bake in a greased loaf pan. Bake at 350 for 1 hour.
If it is still gooey on the top after the hour, I cover it in foil so it won't get any more brown and let it finishing cooking for about 10-15 min.
Also I like using lemon juice instead of vinegar to make my milk sour for this recipe.
I have also been told this recipe doesn't work to double it...I haven't ever tried it, so let me know if you try it and it works!
Wednesday, March 26, 2008
Chicken Cordon Blue Casserole
8 ounces cubed ham
8 ounces Swiss cheese (grated or cubed)
1 can cream of chicken soup
1 cup sour cream
½ cup milk ( I would add more - - - double?)
1 cup Italian bread crumbs (a little less wouldn’t hurt)
Preheat oven to 350’. Layer in a 9x13 baking dish: cubed uncooked chicken, ham, and Swiss cheese. Mix the cream of chicken soup, sour cream and milk in a separate bowl. Pour on top of the chicken/ha m layer. Sprinkle the Italian bread crumbs on top. Bake for about 45-60 minutes until chicken is cooked and cheese is melted. Cover with foil if it starts to brown too much. I added some chicken bullion to the sauce for more flavor. Serve with pasta or rice or rolls.
2 cups chopped, cooked chicken meat
4 stalks celery, chopped
1/4 cup chopped green onions
2 tablespoons dill pickle relish
1 1/2 teaspoons curry powder
2 tablespoons mayonnaise
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.Really good just as a sandwich, on crackers or with pita bread
P.S. This was emailed to me by Kacey Nielsen, she gets all of the credit!
Tuesday, March 25, 2008
1 pkg. linguine
1 c. chicken broth
pinch of garlic salt
1 pkg. frozen spinach - thawed and drained
1/3 c. milk
2 Tbl. cream cheese
1 c. parmesan cheese
1/2 c. mozzerella cheese grated
cook linguine first. while it is cooking broil broth, onion, and garlic, cook 5 min. stir in spinach, cook 2 more min. add milk, cream cheese, and salt, stir until melted and smooth. toss with linguine, add parmesan and mozzarella toss together until nicely melted and blended.
P.s. if you use wheat pasta and low fat cream cheese and milk this would be a pretty healthy recipe!!!
Monday, March 24, 2008
chicken cooked and cubed
1 ½ uncooked rice
1 bag frozen broccoli
1 can cream of mushroom soup
Mayonnaise or sour cream
Cook rice. Add chicken, rice, broccoli, soup, and mayonnaise, or sour cream to 9 x 13 pan and mix well. Top with cheese and bake for 20 min. at 350°
Thursday, March 20, 2008
Tuesday, March 18, 2008
1 - serving (2 weight watchers points)
1 cup skim or 1% milk
2-3 Tbsp sugar free / fat free instant chocolate dry pudding mix (I of course use 3)
2 Heaping Tbsp fat free cool whip
8 (or so) ice cubes
Place all in blender and BLEND AWAY!
chicken cooked and cubed
green pepper (optional, I usually don’t use them)
1 ½ c. hot water
¾ c. vinegar
1/3 c. brown sugar
1/3 c. corn starch
1 TBL. Soy sauce
1 can pineapple chunksCook chicken to taste in frying pan. Add onion and green pepper. Add water, vinegar, and pineapple juice. Combine brown sugar and corn starch. Add to other ingredients. Add soy sauce and pineapple chunks. Let simmer 20 minutes to thicken
1 c. soft butter
½ c. powder sugar
2 c. flout
Dash of salt
Combine and mix well. Press into 9x13 pan. Bake at 350° for 15 min. or until light brown.
4 eggs, beaten
2 c. sugar
¼ c. flour
6-8 TBL. Lemon juice
Combine flour and sugar, mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake 25 min at 350°.
Sandwich style ham
Bread crumbs/ or crackers ( I like Italian style bread crumbs from wal mart, they are super cheap)!
Defrost chicken, and pound flat. Put ham and cheese on chicken and roll up. Use toothpicks to keep in place. Dip chicken roll in milk and then roll in the bread crumbs until good and covered. Place in pan and cook for 25 min on 325°. After 15 min drizzle melted butter over chicken. Enjoy!!!!
chicken cut, cooked, and seasoned (garlic salt and lemon pepper)
cream of mushroom soup
I like to cut up my chicken and cook on medium heat in frying pan. I add garlic salt and lemon pepper. Mix cream of mushroom soup, sour cream and salsa. I never measure, I just add to taste. Put a little sauce aside to put on bottom of pan and on top of enchiladas. Then add onion, olives, chicken, a little cheese. Spread some sauce on bottom of pan, then fill tortillas and place in pan. Put the rest of saved sauce on top of enchiladas. Spread cheese, and I like to save some olives for the top also. Bake on 350° for 20 min. do first 10 min covered with foil.
Monday, March 17, 2008
you need :
salt and pepper
maybe a little milk
For a dinner for 2-3, peel, cut, and boil 3 med. potatoes.
When potatoes are soft and cooked through, drain and mash. Once the potatoes are mashed to the consistency that you like, add 3-4 0z. cream cheese. The heat from the potatoes will soften the cream cheese. Mash the cream cheese into the potatoes. Add salt and pepper to taste (I usually add quite a bit). If the potatoes seem a little too thick, add a TINY bit of milk. Stir in milk. If still too thick, add a TINY more. Adding too much milk means it'll be runny and hence ruined (at least to me). I usually don't need to add any milk.
16 oz. farfalle pasta (bowtie)
1 c. heavy whipping cream
4-6 chicken breasts
2-3 cloves garlic, crushed (or garlic salt)
1 Tb. pepper
1/2 c. butter
1 lb bacon - crumbled (sometimes I just use 1/2 lb. or what I have on hand)
1/2 c. parmesan cheese
1 (12 oz) Lawry's mesquite marinade with Lime juice (in liquid form/bottle)
Put chicken in crockpot with the bottle of marinade on Low for 6 hours (I just go until chick. is cooked).
Melt butter in saucepan, add garlic, whipping cream, pepper, parm. cheese and bacon. Whisk together on low heat for 3-4 min.
Boil pasta when chicken is almost done and you're mixing together the sauce.
When Chicken is cooked, shred it. In large bowl, put pasta and chicken and sauce together and stir. SOOO GOOD!
Thursday, March 13, 2008
Wednesday, March 12, 2008
1 cup white sugar
1 cup white Karo syrup
Mix and cook on stove top. Boil for one minute. Remove and add:
1 cup peanut butter-then stir
Add enough rice krispies until desired texture. Put into greased pan.
Melt: 1 pkg milk chocolate chips
1 pkg butterscotch chips
(in microwave with power level 7 for 3 minutes)
Then frost rice krispies with chocolate and enjoy!
Monday, March 10, 2008
1/2 cup margarine
1 cup brown sugar
1/4 cup white Karo syrup
1/2 tsp. salt
1/2 tsp. baking soda
Pop your popcorn in the paper bag in the microwave or with an air popper. Then put margarine, brown sugar, Karo syrup, and salt (leave out soda) into a bowl and microwave on high until boiling. Cook for 2 minutes. Take out and stir in 1/2 tsp. of soda. Pour mixture over popcorn in bag. Shake vigorously. Microwave (in bag) for 45 seconds and repeat once more. Then spread it out on a pan and let is cool. Enjoy!
Thursday, March 6, 2008
1 lb lean ground beef
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp salt
1/2-1 jar salsa (as hot as you like it)
shredded cheddar cheese
*or whatever else you like on tacos*
-Cassidy's recipe sounds awesome but if you're short on time buy a package of Pillsbury biscuits in the refrigerator section and use them instead of the frozen rolls. I'm not sure they're as good but they'll work if you're in a hurry. Remember to roll out on a floured surface because they're very sticky.-
Cook and drain beef in skillet, add cumin, garlic salt and salsa.
Heat to a boil and cook for 10 min.
Top scones with beef and desired toppings.
Yummy. Ends up like an "Indian Taco".
1/4 c. soy sauce
1 c. water
1/2 tsp. ground ginger
1/4 tsp. garlic powder
5 Tbl. packed brown sugar
1-2 Tbl. honey
2 Tbl. cornstarch
1/4 c. cold water
Mix all but cornstarch and 1/4c. water in sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve, add to sauce in pan. Heat until sauce thickens to desired thickness.
P.S. I am loving this blog right now, I am so glad you are all posting recipes, I have been having fun making new and different things for dinner!!! Also if you think you have friends that will or want to join I can either make it so you can add people to be authors, or you can just have them email me with their emails...let me know what you think will be easier!!!
Buy a package of Rhode's rolls. Thaw as many as you want. One roll equals one scone. Once they are soft and pliable (about an hour-ish to thaw), stretch them out to about fist size, you don't want to stretch them to the point of making holes.
Heat oil (med. heat) in a skillet, about as much oil to fill the entire bottom of skillet. Place stretched dough into hot oil carefully. Once dough is golden on bottom and fluffy/bubbly, flip gently over and do the other side. Tadaa!
So good and easy.
2 T. butter or margarine
1/4 c. flour
1 C. water
1 tsp (cube) chicken bouillon
2 1/2 C. milk
2-3 med. potatoes, chopped
1/2 C. onion, chopped
1/2 c. cooked bacon, chopped
1 c. frozen corn
Melt butter over low heat in medium saucepan (we like a large one though); stir in flour. Stirring constantly on medium heat, add water, bouillon (we actually use 2 tsp. bouillon), and milk. *salt and pepper to taste!!!* Once all is stirred and mixed, add chopped potatoes and onion. Cook until potatoes are tender and soup is thick. Once potatoes are soft, add bacon and corn. Once corn is warm, serve and enjoy!!! This soup is so good. Make sure you sample frequently to see if you need to add more salt and/or pepper. We used to fry up the bacon, but now we use the pre-cooked stuff and it's great! Both work great though. We eat this with rolls usually, although tonight we had scones.
Wednesday, March 5, 2008
2 pkg. Ramen Noodles
1 head of Cabbage
3-4 chicken breasts boiled and torn (if you like lots of chicken add more)!
2 cans mandrin oranges
Ramen flavor pack
3 Tbl. vinegar
2 Tbl. sugar
1/3 c. oil
If I get a large head of cabbage I usually only use half of it and boil two chicken breasts, and then I can make it again in a week! I told you I have been obsessed!!
3 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
3 to 4 large onions, sliced
Salt and freshly ground black pepper
1 pizza dough, store-bought or from your favorite pizzeria
Cornmeal or flour, for sprinkling
2 cups (a few generous handfuls) shredded provolone cheese
1/2 pound deli-style roast beef, roughly chopped or torn
Yields: 4 servings
Preheat oven to 400°F. If you're using fresh dough from a pizzeria, take it out of the fridge and bring it up to room temperature before stretching it out.
Place a large, nonstick skillet over medium-high heat, add EVOO. Add the onions to the pan, season with salt and pepper and cook until caramelized, about 15-20 minutes, stirring every now and then so the onions don't burn. When caramelized, remove from heat and reserve.
Sprinkle some cornmeal or flour on the baking sheet so it doesn't stick on the bottom then roll out the dough and stretch it to make it fit the pan. Brush it with EVOO and bake for 10-15 minutes, until almost cooked through.
Spread the caramelized onions out over the dough to cover. Add the torn pieces of roast beef and cover with cheese.
Bake for about 5 minutes, until the cheese bubbles and brown up.
Monday, March 3, 2008
1-8oz pkg cream cheese
3 cups cooked chicken-diced
1 onion chopped fine
small bag slivered almonds
2 cans crescent rolls
1 can cream of chicken soup
1 cup chicken broth (or water)
1 beef bouillon cube
1. Combine ingredients for pillows in bowl and put aside. Open up rolls and stretch a little. Put a spoon full of chicken mixture into each roll. Dip in melted butter and then roll in crushed Ritz crackers. Bake in a 350 degree oven for 20 minutes. Serve with Gravy.
2. To make Gravy: Combine all ingredients (for the gravy) into a saucepan. Cook until cube is melted. Serve over pillows.
**This is kinda time consuming, so I sometimes double the recipe and bake what we will eat that day and freeze the rest. It later makes for a quick meal if you are in a hurry.
8 oz of Penne Pasta--I say 8 oz. because we usually use about 1/2 to 2/3 of a 16 oz. box.
1/2 lb kielbasa (polish sausage),chopped or sliced. We prefer chopped.
1 can chopped tomatoes. (You can use real tomatoes, about 2-3, this just saves time and is fairly cheap)
1 can tomato sauce, the small one (6 or 8 oz?)
1/3 cup parmesean cheese (The best is mozarella, but we hardly have that, so we settle for Parm.)
Italian seasoning, or oregeno or thyme or both yada yada
1/2 onion, chopped
1-2 cloves garlic, minced
So. . . Start boiling the pasta. While it's boiling, saute onion and amount of garlic you want. Once it's sauteed, add the sausage and Italian seasoning and heat through. Once it is all cooked/warmed, add tomatoes and tomato sauce, and cheese. Heat through again, stirring to make sure all the flavors blend. By now your pasta should be fully cooked. Drain and add the sauce once it is heated and cheese is melted. Stir all together and enjoy! We love this dish! So easy and yummy!
I like Dijon but I am not a huge fan but this recipe was prefect so if you aren't a mustard fan you still might like this one.
3/4 cup dry bread crumb ( I used Italian flavored crumb and I added a little salt to it)
1/4 cup grated Parmesan cheese ( I didn't bother using the expensive freshly grated kind)
1/4 cup margarine, salted butter, or spread ( I have made it with all of the above and the butter was the best taste but was the highest in calories)
2 TB Dijon mustard
6 skinless boneless chicken breast halves (about 1 and 1/2 pound)
1.) Heat Oven to 375
2.) mix bread crumbs and cheese in large plastic bag. Combine margarine and mustard. Dip the chicken in the mustard mixture . Shake chicken in the bag to coat with crumb mixture.
3.) Bake uncovered 20 to 30 minutes, turning once (I never remember to turn them and they are fine), cook until cooked through.
butter (I use margarine and probably a couple of Tbl.)
Cream Cheese (I use the 1/3 less fat and at least half of the 8 oz. package - just depending on how much I want to make!)
Garlic salt or powder
Parmesan cheese (the cheap stuff that is in the shaker jar!!)
in saucepan melt butter and cream cheese slightly, over medium heat, then add milk. continue to melt butter and cream cheese. Add parmesan cheese, and seasonings to taste! If it is too thin add more cheese or more cream cheese, to thick add more milk!! I don't think you can really mess this one up!!
I put over pasta with chicken and brocoli, or my favorite lately is to make mini chicken alfredo pizza wheels!!!
54 0z Chicken Broth
3/4 C Water
2 Bay Leaves
1 1/2 tsp Thyme
1/2 tsp Salt
1 Large Chicken Breast
2 C Bisquick
2/3 C Milk
Combine broth, water, thyme, salt, bay leaves. Simmer while you chop up carrots and potatoes. Add vegetables. Cook up the chicken, and add to soup when done.
Mix Bisquick and milk and drop by spoonfuls into boiling soup. Reduce heat to medium.
Cook uncovered 10 min. Cover and cook 10 more minutes. Remove from heat immediately.
Additional note: If you like dense dumplings you should make sure the dough is well mixed and moist and drop small spoonfuls of dough into boiling soup. If you like fluffy dumplings you should keep the dough less-mixed and a little dry looking and add as larger spoonfuls to soup.
Sunday, March 2, 2008
1 C Flour
2 Tbsp Sugar
1 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Orange Rind
1 C Orange Juice
2 Tbsp Milk
2 Tbsp Vegetable Oil
1 Lg Egg, lightly beaten
1 C Blueberries (we use frozen)
Combine dry ingredients. Combine wet ingredients. Stir both together until smooth. Preheat non-stick pan on med med-high heat. I spray the pan with cooking spray to prevent sticking. Add 1/2 C batter to hot pan. Add desired number of blueberries to batter in pan...(FYI-if you mix them in the bowl the batter turns greyish blue).
Flip pancake over when batter starts to look dry and the little bubbles don't fill in. Make sure to cook both sides pretty well so the insides don't end up runny.
They aren't difficult to make and they are completely YUMMY!!
Saturday, March 1, 2008
1 cup shortening
2 cup sugar
1 cup milk
2 tsp. vanilla
4 cups flour
1 tsp. baking soda
1 tsp. salt
3/4 cup cocoa
about 1 cup powder sugar
Cream shortening, eggs, milk and vanilla together. Then add sugar, flour, baking soda, salt and cocoa. Use a cookie scoop to form a ball and roll in powder sugar. Place on baking sheet. Bake at 350 degrees F for 9-10 minutes. Let cool on cookie sheet for 1-2 minutes and put on cooling rack. The cookies are suppose be soft, so don't over cook.
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
4-6 slices of swiss cheese
1 can cream of chicken soup
1/2 cup water
1 package of seasoned stuffing mix
salt and pepper
Lay Chicken breasts in a 9x13" baking dish. Place cheese slices on top of chicken. Mix soup and water together and pour on top of Chicken. Prepare stuffing as directed on the box and spoon over chicken. Salt and pepper to taste. Bake 300 degrees for 1 and 1/2 hours. (or 375 degrees for about 45 minutes, or until chicken in done)
Friday, February 29, 2008
1 1/2 T. yeast
1/4 c. sugar
1/2 tsp. salt
2 1/4 c. flour
Let rise 1/2 hour
Bake at 425 15-20 min.
My favorite is to use white alfredo sauce, chicken, brocolli and tomatoes. The kids seriously love this pizza. The crust has got a neat flavor. Sometimes I use less sugar, ( I think that tastes better)
Thursday, February 28, 2008
1 c. bisquick
½ c. water
1 can 16 oz. refried beans
1 lb. cooked hamburger
1 ½ c. grated cheese
Chopped tomatoes, lettuce, green onions, olives, ovacados…etc.
1 c. thick salsa
Grease pie plate. Mix bisquick, water, and beans. Spread in pie plate, and up sides. Add cooked hamburger, salsa and cheese. Bake at 375° for 30 minutes. Remove from oven and top with remaining ingredients and sour cream. YUM YUM!
1 ½ c. hot water
2 TBL sugar
1 package yeast
3 c. flour
½ tsp. salt
Dissolve the sugar in the hot water, and let cool until it is finger warm! Add yeast, flour, and salt. Mix and kneed for 3 min. Let rise for 10 min. Roll out and cut into strips. Fold strips and twist. Place in pan. Pour melted butter over breadsticks, and add your favorite toppings. I like garlic and parmesan cheese! Let rise for 10 more min. bake at 375° for 20 min.
(I usually let them rise longer than the 10 minutes!!)