Saturday, December 29, 2012
Sweetening the Deal
Okay, I have new motivation to get this done. I've found it really useful to have this blog when I'm at Dad's house because when I need to cook all my recipes are at my disposal just a click away. I want to send out a big thank you to my 4 contributors of pics and being excited to try the recipes on here. I think that's the only reason I've kept this up is for those friends that I know are getting use out of this. I would like to sweeten the deal. When I feel like I have enough to make my little recipe book when I am finished whoever has contributed the most pics per recipe. I will be sure to make an extra copy for you and send it your way. Just my way to say thank you. Be sure to check the recipes as of late...I've added some more pics to the blog. My goal this year is to be better at taking pics myself. I make this stuff all the time you'd think I'd remember to take pictures of it myself. Go figure! Have a wonderful start to the new year!
Tuesday, November 20, 2012
Chicken and Shrimp Jambalaya
Recipe Source Unknown
Chicken And Shrimp Jambalaya
Makes 6 servings
Prep: 20 minutes
Cook: 5 to 6 hours plus 10 to 15 minutes
Ingredients
1 cup sliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper
Directions
1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings.
Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.
Chicken And Shrimp Jambalaya
Makes 6 servings
Prep: 20 minutes
Cook: 5 to 6 hours plus 10 to 15 minutes
Ingredients
1 cup sliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper
Directions
1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings.
Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.
Friday, November 16, 2012
Tangy Barbecue Beef
Recipe Source Unknown
Tangy Barbecue Beef
Makes 8 servings
Prep: 25 minutes
Cook: 10 to 12 hours
Ingredients
2 tablespoons chili powder
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 3-pound fresh beef brisket, trimmed of fat
2 onions, thinly sliced
1 cup bottled smoke-flavored barbecue sauce
1/2 cup ginger ale
8 large sandwich buns or Portuguese rolls, split and toasted
Bottled hot pepper sauce (optional)
Mango slices
Directions
1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3 1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.
2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.
3. To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices. (Freeze any remaining beef mixture in a freezer container for up to 3 months.) Makes 8 servings.
Conventional Method: Preheat oven to 325 degree F. Combine the seasoning mixture and rub onto brisket as above in Step 1. Place meat in a shallow roasting pan. Top with all of the sliced onions and pour a mixture of the barbecue sauce and beer over meat. Cover and roast about 3 hours or until meat is fork tender. Remove meat and let stand 15 minutes. Halve meat crosswise and shred. Pour sauce into a large saucepan; add shredded meat. Heat through. Serve as directed above in Step 3.
Tangy Barbecue Beef
Makes 8 servings
Prep: 25 minutes
Cook: 10 to 12 hours
Ingredients
2 tablespoons chili powder
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 3-pound fresh beef brisket, trimmed of fat
2 onions, thinly sliced
1 cup bottled smoke-flavored barbecue sauce
1/2 cup ginger ale
8 large sandwich buns or Portuguese rolls, split and toasted
Bottled hot pepper sauce (optional)
Mango slices
Directions
1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3 1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.
2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.
3. To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices. (Freeze any remaining beef mixture in a freezer container for up to 3 months.) Makes 8 servings.
Conventional Method: Preheat oven to 325 degree F. Combine the seasoning mixture and rub onto brisket as above in Step 1. Place meat in a shallow roasting pan. Top with all of the sliced onions and pour a mixture of the barbecue sauce and beer over meat. Cover and roast about 3 hours or until meat is fork tender. Remove meat and let stand 15 minutes. Halve meat crosswise and shred. Pour sauce into a large saucepan; add shredded meat. Heat through. Serve as directed above in Step 3.
Wednesday, November 14, 2012
Chicken and Dumplings
Recipe Source Better Homes and Garden
Chicken And Dumplings
Makes 8 servings
Prep: 25 minutes
Cook: 8 to 10 hours (low), 4 to 5 hours (high); plus 25 minutes (high)
Ingredients
2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted
Directions
1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.
4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.
5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.
Monday, November 12, 2012
Grilled Flank Steak with Balsamic Marinade
Recipe Source Unknown
Grilled Flank Steak With Balsamic Marinade
Ingredients:
1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Grilled Flank Steak With Balsamic Marinade
Ingredients:
1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Preparation:
Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.
Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired. Slice thinly to serve.
Serves 4.
Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.
Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired. Slice thinly to serve.
Serves 4.
Thursday, November 8, 2012
Maple-Glazed Chicken and Vegetables
Recipe Source Unknown
Maple-Glazed Chicken and Vegetables
Prep: 15 minutes
Bake: 35 minutes
Maple-Glazed Chicken and Vegetables
Prep: 15 minutes
Bake: 35 minutes
Ingredients
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick
1 large onion, cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1 tablespoon margarine or butter
1/3 cup maple syrup or maple-flavored syrup
Directions
1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.
2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick
1 large onion, cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1 tablespoon margarine or butter
1/3 cup maple syrup or maple-flavored syrup
Directions
1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.
2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.
Tuesday, November 6, 2012
Mom's Dinner Rolls
I've been hesitant to post this recipe but in order for me to make my online recipe collection complete I had to. This was a recipe from my mother. I can remember her making these by the dozens and they would not last long. I think she converted this from a crescent roll recipe. You will need to adjust your baking time to where you are at. For some reason cooking these rolls for 16 minutes is perfect for Utah. If you have never scalded milk don't be scared to do it. When your milk on the stove starts to steam and it's just about to boil that's about when you need to take it off. These are so wonderful for Thanksgiving dinner.
Mom’s Rolls
1 cup warm water
1Tbl sugar
4 Tbl yeast
Proof Yeast
½ vegetable oil
2 cups scalded milk or
water
1 cup sugar
6 eggs
2 tsp salt
8 cups flour
Gluten Flour Dough-Pep
(1 Tbl)
Dough is really
stick…add enough flour to work with.
Combine 1 cup water, 1
Tbl sugar add yeast and let rise. Combine in rest of ingredients
except for flour and mix well. Add yeast mixture than flour 1 cup at
a time. Mix together, mixture will be sticky.
Let rise, without
kneading. When doubled, pour out on floured board. Add enough flour
by kneading a little into it by making it workable. * Knead it like regular bread *
Bake 350 degrees 10-15
minutes.
Roll into 1 ½ - 2 inch
ball and put in greased pan. Let it double again.
In between golf ball
and tennis ball size
Sunday, November 4, 2012
7 layer dip
7-Layer Dip
1. Refried beans
(heated) 1 can
2. Guacamole
3. Sour Cream
4. Salsa
5. Cheddar Cheese shredded
6. Tomatoes (Roma) diced
7. Olives
8. Green Onions
Serve with Tortilla
chips.
Layer the ingredients in order as they appear in an 8x8 pan. Use the amount to which suits you. The refried beans don't have to be heated it just makes it easier to spread. I suggest to use the chunkier salsa so it is not as watery. And for the guacamole if you can't find any or don't want to make it you can also use a guacamole chip dip. Dean's Zesty Guacamole Flavored Dip is what I use.
Saturday, November 3, 2012
Chocolate Goop
Recipe from Bev F.
This is another recipe from my sister. I gathered these during my college days. I prepare them a little different just for ease of storage. Instead of putting them on wax paper I put them in the small muffin tins with little muffin liners. If you have those fancy plastic molds those work great also.
This is another recipe from my sister. I gathered these during my college days. I prepare them a little different just for ease of storage. Instead of putting them on wax paper I put them in the small muffin tins with little muffin liners. If you have those fancy plastic molds those work great also.
Chocolate Goop
Spanish Nuts
milk chocolate morsels
(whole bag)
butterscotch morsels
(1/4 bag or less)
peanut butter morsels
(1/2 bag)
Double Boiler…melt &
put into mold or heap onto wax paper.
Tuesday, October 30, 2012
Jack-O-Lantern Dinner
Recipe from Mom Murdock
So I guess I need to explain this dinner a little bit. A tradition from my mother-in-law was to make dinner in a pumpkin every year. I thought my husband was kidding when he told me he wanted me to make dinner that was in a pumpkin. He tried to explain how to do it and I finally caved and sifted through all of Mom's recipes until I found it. You can use the carving pumpkins but the dinner is that much better if you can find pie pumpkins that can fit the dinner in them. Typically I've found if you put the dinner directly in the pumpkin the meat of the pumpkin doesn't get tender enough. To solve that problem throw your carved pumpkin with top on in the oven for 30 to 40 minutes then put your main dish in and cook for the hour stated or until tender. It just depends on how thick your pumpkin meat is. I'm expecting great photographs from this recipe because I know a few of my friends are making it this year!
Jack-O-Lantern Dinner
1 small to medium pumpkin
¾ cup chopped onion
1 to 2 tablespoons butter or cooking
oil
1 ½ pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 4-ounce can mushrooms, drained
1 10 ¾ -ounce can cream of chicken
soup
1 ½ cups cooked rice
Cut off the pumpkin top and clean out
all
seeds and stringy pulp. Use a black
marking
pen to draw an appropriate
jack-o-lantern face
on the pumpkin. Saute onions in butter
or oil
in a large skillet. Add meat and
brown. Drain
off grease. Add soy sauce, sugar,
mushrooms
and soup. Simmer, stirring
occasionally, for
8 to 10 minutes. Add cooked rice and
simmer
an additional 5 minutes. Pour mixture
into
pumpkin. Replace pumpkin top.
Place the filled pumpkin on a baking
sheet and
bake in a 350 degree F. oven for 1
hour. The
pumpkin itself should be tender when
removed
from the oven.
Add ins or substitutes:
water chestnuts
celery
mushroom soup
green pepper
ground pork sausage
chow mein noodles for topping
Worcestershire sauce
HAPPY HALLOWEEN!
Peanut Butter Fudge
Recipe from Bev F.
I got this from my sister. It has very few ingredients so it's something you can whip of quick if you need a sweet fix.
Peanut Butter Fudge
2 cups sugar
1/2 c. milk
1 1/3 peanut butter
7 oz. marshmallow crème
Bring Sugar & milk
to boil, boil for 3 min. Remove from heat. Add other ingredients;
pour into a buttered 8 x 8 pan. Chill & Serve.
Monday, August 20, 2012
Garden and tomatoes
Sorry for the lull in recipes. I've had to take a break from getting recipes on here due to the fact that my garden has been producing like crazy. Every year I lament that I don't have canning supplies. I have yet to get canning supplies which every year I ask for my birthday but my husband thinks that's a ridiculous idea. But here's the kicker...I was thinking I could get by on just a water bath canner. Turns out if you're doing things that have a low acidity you have to have a pressure canner, otherwise it won't kill the bacteria. The difference is HIGH COST. I have a ton of green beans. I know how to freeze them, it's just a pain in the backside to blanch them. I'm trying something new tonight with one of my quick recipes resulting in making it not so quick but with fresh ingredients. It's goulash and usually I just throw in canned tomato sauce and canned stewed tomatoes. With all the hundreds of roma tomatoes I've gotten off of my 2 plants I've needed to use them so I've been learning how to cook with them. The taste is amazing. Instead of canned tomatoes for the lasagna recipe I have on here, I did fresh and it tasted so good.
In order to substitute canned tomatoes you want to throw your tomatoes in boiling water for 30 to 60 seconds. I read somewhere to make a little X mark on one of the ends before you toss them to make removal of the skin easier. After they boiled for the amount of time stated earlier you need to put them immediately in a ice water bath to cool them down and the skins will slip right off. After that I sliced the tomatoes in half(or you could even do quarters) and took my finger and ran it down the inside to remove the seeds. I placed the seeds and mushy stuff in a mesh strainer over a little bowl to let any left over juice drip in it. Then I diced the halves of the tomatoes. I don't like too big of chunks....just me. After I got all my tomatoes cut I took all the left over guts and pressed out the remaining juice and added it back to the diced tomatoes. Then to get some liquid in it put water just to the brim of the cut tomatoes. I do also remember reading you could put in chicken broth. I really need to pay more attention to the articles I read. I made the mistake of putting salt in and next time I think I'm going to hold off because it was a little too much for me. Seriously the taste was really good in the lasagna and didn't mess up the recipe at all! I'm hoping for similar if not better results for the goulash. I found a tomato sauce recipe that I'll be trying out and if it works I'll be throwing that up here too. My freezer will be full. I gotta do pizza sauce too since we have it practically every Friday!
Hope you're gardens are doing just as well!
In order to substitute canned tomatoes you want to throw your tomatoes in boiling water for 30 to 60 seconds. I read somewhere to make a little X mark on one of the ends before you toss them to make removal of the skin easier. After they boiled for the amount of time stated earlier you need to put them immediately in a ice water bath to cool them down and the skins will slip right off. After that I sliced the tomatoes in half(or you could even do quarters) and took my finger and ran it down the inside to remove the seeds. I placed the seeds and mushy stuff in a mesh strainer over a little bowl to let any left over juice drip in it. Then I diced the halves of the tomatoes. I don't like too big of chunks....just me. After I got all my tomatoes cut I took all the left over guts and pressed out the remaining juice and added it back to the diced tomatoes. Then to get some liquid in it put water just to the brim of the cut tomatoes. I do also remember reading you could put in chicken broth. I really need to pay more attention to the articles I read. I made the mistake of putting salt in and next time I think I'm going to hold off because it was a little too much for me. Seriously the taste was really good in the lasagna and didn't mess up the recipe at all! I'm hoping for similar if not better results for the goulash. I found a tomato sauce recipe that I'll be trying out and if it works I'll be throwing that up here too. My freezer will be full. I gotta do pizza sauce too since we have it practically every Friday!
Hope you're gardens are doing just as well!
Thursday, August 9, 2012
Makeover Chocolate Truffle Dessert
Photo by Deb M.
Recipe from tasteofhome.com
This is really time consuming and very rich. It makes a great center piece for your meal. It calls for instant coffee granules. I just left it out because I don't drink coffee. It's more for the flavor but it will taste just fine without it. This is a dessert that needs to be eaten the first day. The Pirouette cookies get rather soggy over time.
Makeover Chocolate Truffle Dessert
Ingredients
1 box fudge brownie mix (8-inch square pan size)
3 cups (18 ounces) semisweet chocolate chips
2 cups heavy whipping cream, divided
6 tablespoons butter, cubed
1 tablespoon instant coffee granules
3 tablespoons vanilla extract
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces
3 cups (18 ounces) semisweet chocolate chips
2 cups heavy whipping cream, divided
6 tablespoons butter, cubed
1 tablespoon instant coffee granules
3 tablespoons vanilla extract
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces
Directions
Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth.
Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.
Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.
Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert.
Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. Yield: 16 servings.
Sunday, August 5, 2012
Chocolate Pudding Dessert
Recipe from Sheryll M.
This is my mom's recipe. She has this humongous jolly green giant size pan she would make this for church functions. Some of the variations I have tried are as follows:
Banana cream topped with toasted coconut
Chocolate Mousse topped with chocolate chocolate curls
Chocolate Pudding Dessert
Mix: 1st layer
1 cup flour
1 cup walnuts
1 cube butter
Mix together, bake in oven at 350 for 15-20 minutes. Cool. Set aside.
2nd layer
8 oz. cream cheese
½ cup sugar
2 cup cool whip
Use softened cream, mix sugar and then add cool whip together. Spread on top of 1st layer.
½ cup sugar
2 cup cool whip
Use softened cream, mix sugar and then add cool whip together. Spread on top of 1st layer.
3rd layer
2 regular packages of instant pudding, or 1 large package
(chocolate, vanilla, butterscotch, lemon…be creative)
2 2/3 cup milk
Add milk to the pudding, stir until blended. (I use one large packet of pudding)
Pour over 2nd layer before it sets up.
Last layer
Cool whip and chopped nuts
2 regular packages of instant pudding, or 1 large package
(chocolate, vanilla, butterscotch, lemon…be creative)
2 2/3 cup milk
Add milk to the pudding, stir until blended. (I use one large packet of pudding)
Pour over 2nd layer before it sets up.
Last layer
Cool whip and chopped nuts
Thursday, August 2, 2012
Apple Betty
Recipe from old BHG cookbook
Apple Betty
4 cups pared tart
apples
¼ c. orange juice
1 c. sugar
¾ c. sifted
all-purpose flour
½ t. ground cinnamon
¼ t. ground nutmeg
½ c. butter
Mound Apples in 9-inch
buttered pie plate; sprinkle with OJ. Combine sugar, flour, spices
and salt; cut in butter till mixture is crumbly; sprinkle over
apples. Bake @ 375 degrees for 45 minutes or till apples are tender
and topping is crisp. Serve with warm cream.
Tuesday, July 31, 2012
Bacon-Wrapped Lit'l Smokies
Recipe source Unknown
I'm a crispy bacon girl so after the cooking time is done I'll put it under the broiler for just a few minutes in order to crisp up the bacon a bit.
Bacon-Wrapped Lit’l Smokies
Ingredients
1 (16-oz) package Lit’l Smokies
1 pound of bacon
brown sugar
toothpicks
Directions
Cut the bacon into third’s and wrap each lit’l smokie and use toothpick to hold the bacon. Place the wrapped smokies on a baking sheet. When you are done wrapping all smokies sprinkle them with brown sugar. I use enough to evenly cover all of them.
Cook:
Preheat oven to 350 degrees
Bake the smokies in the preheated oven for 20-25 minutes or until all bacon is crisp and brown sugar is melted.
About 6 servings
Note: If you use 2 packages of Bacon and Smokies this will fill a jelly roll pan.
Ingredients
1 (16-oz) package Lit’l Smokies
1 pound of bacon
brown sugar
toothpicks
Directions
Cut the bacon into third’s and wrap each lit’l smokie and use toothpick to hold the bacon. Place the wrapped smokies on a baking sheet. When you are done wrapping all smokies sprinkle them with brown sugar. I use enough to evenly cover all of them.
Cook:
Preheat oven to 350 degrees
Bake the smokies in the preheated oven for 20-25 minutes or until all bacon is crisp and brown sugar is melted.
About 6 servings
Note: If you use 2 packages of Bacon and Smokies this will fill a jelly roll pan.
Monday, July 30, 2012
Virgin Banana Pina Colada
Recipe source delish.com
This is for a few friends that asked me to give them this recipe. It's been a lot easier to just post them here. Do you remember those frozen bananas that I use for my banana bread? It works great for this too. I also replace the lite coconut milk with cream of coconut. The brand I'm familiar with is called Coco-Lopez. Good stuff!
Virgin Banana Pina Colada
2 very ripe bananas
1 cup diced fresh pineapple, plus 4 wedges for garnish
1 cup pineapple juice
1/2 cup "lite" coconut milk
3 cups ice cubes
Directions
Puree bananas, diced pineapple, pineapple juice, coconut milk, and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges.
This is for a few friends that asked me to give them this recipe. It's been a lot easier to just post them here. Do you remember those frozen bananas that I use for my banana bread? It works great for this too. I also replace the lite coconut milk with cream of coconut. The brand I'm familiar with is called Coco-Lopez. Good stuff!
Virgin Banana Pina Colada
2 very ripe bananas
1 cup diced fresh pineapple, plus 4 wedges for garnish
1 cup pineapple juice
1/2 cup "lite" coconut milk
3 cups ice cubes
Directions
Puree bananas, diced pineapple, pineapple juice, coconut milk, and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges.
Thursday, July 26, 2012
Black Bottom Cupcakes
photo by Deb M.
Recipe from Ang K.My friend from High School would bring these almost every home game for volleyball. I'm a sucker for cream cheese and these are just lovely.
Black Bottom Cupcakes
1 ½ c. sifted flour
1 c. sugar
¼ c. cocoa
1 tsp. baking soda
½ tsp. salt
1 c. water
5 Tbsp oil
1 Tbsp white vinegar
1 tsp. Vanilla
Sift together the sifted flour, sugar, cocoa, soda & salt. Combine water, oil, vinegar and vanilla. Add to sifted ingredients. Fill 24 lined muffin cups 1/3 full, then add 1 tsp of cream filling on top of each. Sprinkle with dash of sugar and chopped nuts. Bake at 350 degrees – 25 to 30 min.
Cream Cheese Filling
Combine 1 8 oz pkg. cream cheese
1 lightly beaten egg
½ c. sugar
dash of salt
Add 1 – 6 oz pkg chocolate chips
Monday, July 23, 2012
Uncooked Cookies
Recipe source unknown
I've had a lot of uncooked cookies in my lifetime and I have too one with chocolate and another with just peanut butter. Both are fabulous. Just a side note: I never use margarine anymore in any recipes even if it calls for it. If you're going to make this fattening of a cookie you might as well just go for the real stuff!
I've had a lot of uncooked cookies in my lifetime and I have too one with chocolate and another with just peanut butter. Both are fabulous. Just a side note: I never use margarine anymore in any recipes even if it calls for it. If you're going to make this fattening of a cookie you might as well just go for the real stuff!
Uncooked Cookies
1 cube margarine
½ c. milk
3 Tbsp. Cocoa
1 tsp. vanilla
2 c. sugar
1 c. peanut butter
3 c. oats
Melt margarine, milk,
cocoa, vanilla & sugar (rolling boil 1 min). Add peanut butter &
oats. Mix
Drop by spoonful on wax paper and let cool.
Saturday, July 21, 2012
Easy Goulash
I'm not sure where I found this but my mom used to make something similar when we were a kid. I hated the stewed tomatoes but they are not so bad if you cut them into tiny bits while in the can. Kids like it because it's like eating mac and cheese and spaghetti in one meal. Top it off with some freshly shredded parmesan.
Easy Goulash
1 lb. hamburger
1 can stewed tomatoes
1 can tomato sauce
Onions (optional)
Salt and pepper to taste
Season salt
1 sm. pkg. shell macaroni
Mushrooms (optional)
Brown hamburger with onions. Drain. Add tomatoes and tomato sauce. Simmer. Boil water and cook shell macaroni until tender. Drain and add to hamburger mixture. Serve warm.
Easy Goulash
1 lb. hamburger
1 can stewed tomatoes
1 can tomato sauce
Onions (optional)
Salt and pepper to taste
Season salt
1 sm. pkg. shell macaroni
Mushrooms (optional)
Brown hamburger with onions. Drain. Add tomatoes and tomato sauce. Simmer. Boil water and cook shell macaroni until tender. Drain and add to hamburger mixture. Serve warm.
Wednesday, July 18, 2012
Cheese Ball
Recipe from Julie M.
Now this little gem of a recipe is from my sister-in-law. I hope she's okay with me posting this because by far this is THE BEST cheese ball you'll ever taste. I've made it a handful of times and even then there is something that she does to make it taste magical. My SIL's are great....every single one of them are awesome cooks and always have the greatest recipes.
Cheese Ball
2 -8 oz pkg. cream cheese, softened
1/2 cup grated cheddar cheese
1/4 cup chopped green onions
1 t. mustard
1t. Bon Appetite
Cheese Ball
2 -8 oz pkg. cream cheese, softened
1/2 cup grated cheddar cheese
1/4 cup chopped green onions
1 t. mustard
1t. Bon Appetite
Mix all together and form into a ball. Roll in chopped nuts. Enjoy!!!
Sunday, July 15, 2012
Rice Krispy Delight
Recipe from Jahaza M.
This is an easy dessert to throw together. It is different than anything I've ever had and I love the taste of the coconut, walnuts and brown sugar mixture.
Rice Krispy Delight
2 c. Rice Krispies
1 c. coconut
1 c. chopped walnuts
This is an easy dessert to throw together. It is different than anything I've ever had and I love the taste of the coconut, walnuts and brown sugar mixture.
Rice Krispy Delight
2 c. Rice Krispies
1 c. coconut
1 c. chopped walnuts
Mix above three ingredients in large bowl and set aside.
1 cube melted butter
1 cup brown sugar
1 cube melted butter
1 cup brown sugar
In a sauce pan melt butter and stir in brown sugar until it's incorporated. (you can also nuke the butter in the microwave also). Then pour over Rice Krispy mixture and stir.
Vanilla Ice Cream (1/2 gallon)
Danish Dessert
Frozen or fresh raspberries or strawberries
Take your Vanilla Ice cream and layer it in a 9x13 pan distributing the ice cream evenly over the bottom of the pan. Top with Rice Krispy mixture that was set aside. Chill in freezer until ready to use.
In the pudding section of the grocery store there is something called Danish Dessert. It comes in strawberry or raspberry. Make the fruit sauce according to directions and add the strawberries or raspberries to your liking and serve over the individual servings.
Vanilla Ice Cream (1/2 gallon)
Danish Dessert
Frozen or fresh raspberries or strawberries
Take your Vanilla Ice cream and layer it in a 9x13 pan distributing the ice cream evenly over the bottom of the pan. Top with Rice Krispy mixture that was set aside. Chill in freezer until ready to use.
In the pudding section of the grocery store there is something called Danish Dessert. It comes in strawberry or raspberry. Make the fruit sauce according to directions and add the strawberries or raspberries to your liking and serve over the individual servings.
Thursday, July 12, 2012
Salmon Loaf
Recipe from Better Homes and Garden Cookbook
This is yet again one of those recipes where it was in the old cookbook and when they revised it they dropped it. I love this recipe but my family does not. I think it's just the name that turns them off, oh yeah, and the fact that it is fish. They will eat fish if it's recognizable, just not this recipe. Try it out tell me what you think. One more thing, it says to use the canned salmon. If you do this you will be sorting through the mess of bone fragments and who knows what else unless you can find one that has taken the bones out already. The alternative which I HIGHLY suggest is to bake your own fish without season in the oven then flake it after it cools down.
Salmon Loaf
1 1-pound can salmon, drained and flaked
2 cups soft bread crumbs
1 tablespoon chopped onion
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 cup milk
1 slightly beaten egg
Piquant Sauce
In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a loaf on a greased shallow baking pan or in 7 1/2 x 3 3/4 x 2 1/4-inch loaf pan. Bake at 350 degrees for 35 to 40 minutes. Serve with Piquant Sauce or creamed peas. Makes 3 or 4 servings.
Piquant Sauce
Cook 2 Tablespoons chopped green onion in 3 Tablespoons butter until tender, but not brown. Blend in 2 Tablespoons all-purpose flour, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, and dash pepper. Add 1 1/4 cups milk and 1 teaspoon Worcestershire sauce. Cook, stirring constantly, till sauce thicken and bubbles.
This is yet again one of those recipes where it was in the old cookbook and when they revised it they dropped it. I love this recipe but my family does not. I think it's just the name that turns them off, oh yeah, and the fact that it is fish. They will eat fish if it's recognizable, just not this recipe. Try it out tell me what you think. One more thing, it says to use the canned salmon. If you do this you will be sorting through the mess of bone fragments and who knows what else unless you can find one that has taken the bones out already. The alternative which I HIGHLY suggest is to bake your own fish without season in the oven then flake it after it cools down.
Salmon Loaf
1 1-pound can salmon, drained and flaked
2 cups soft bread crumbs
1 tablespoon chopped onion
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 cup milk
1 slightly beaten egg
Piquant Sauce
In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a loaf on a greased shallow baking pan or in 7 1/2 x 3 3/4 x 2 1/4-inch loaf pan. Bake at 350 degrees for 35 to 40 minutes. Serve with Piquant Sauce or creamed peas. Makes 3 or 4 servings.
Piquant Sauce
Cook 2 Tablespoons chopped green onion in 3 Tablespoons butter until tender, but not brown. Blend in 2 Tablespoons all-purpose flour, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, and dash pepper. Add 1 1/4 cups milk and 1 teaspoon Worcestershire sauce. Cook, stirring constantly, till sauce thicken and bubbles.
Tuesday, July 10, 2012
50 recipes
I've almost hit the 50 mark of recipes. My goal for this year was to get 50 recipes scrapbooked and placed in my ever expanding recipe book. Thank you to everyone that has submitted pics. PLEASE keep them coming. Even if you're pic is not selected for the blog I'm using them for the recipe book. Please leave your feedback if you're looking for something specific because there is a 90% chance that I will have something in all my recipe books. I'm only posting my loose recipes and I have a ton of other books that I will be more than happy to refer you to. If you have friends that love cooking refer them to the site...the more the merrier and faster I can get my project done!
I have some original recipes too that I haven't posted yet because that would require me to actually measure out the ingredients. Maybe I will have to give estimates and the basis of it and you can be creative and play with them...we'll see. I will try to work them out because they are household staples of ours. I would eventually like to give this to my daughters when they get old enough to move out of the house. I remember when I was first married I would constantly call my Mom for her recipes. Something of a treasure to pass down.
I have some original recipes too that I haven't posted yet because that would require me to actually measure out the ingredients. Maybe I will have to give estimates and the basis of it and you can be creative and play with them...we'll see. I will try to work them out because they are household staples of ours. I would eventually like to give this to my daughters when they get old enough to move out of the house. I remember when I was first married I would constantly call my Mom for her recipes. Something of a treasure to pass down.
Monday, July 9, 2012
White Chocolate, Pecan and Craisin Cookies
Recipe found on www.fortheloveofcooking.net
It's funny I have many different cookie recipes and I love them all for different reasons. If you're going for taste this is bakery cookie at it's finest and plus you get to melt your butter so you don't have worry about getting the consistency of your butter perfect. I imagine if you want to switch the craisins and pecans out it would make a great white chocolate macadamia nut cookie. Walnuts work great in a pinch too. I didn't have whole wheat flour on hand so I just used 2 cups of flour.
White Chocolate, Pecan and Craisin Cookies
1 cup of flour
1 cup of whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 cup pecan pieces
1 1/2 cups white chocolate chips
1/2 cup of craisins
Preheat the oven to 325 degrees. Combine the flour, baking soda and salt in a small bowl then set aside. Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.
Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the craisins, pecans, and white chocolate chips by hand. Drop by the spoonful onto a greased or lined baking sheet.
Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes (so cookies can set) before moving to a rack. Enjoy.
Thursday, June 28, 2012
Chicken and Rice Burritos
Recipe from Mission Tortilla
This is from the back of the BIG mission flour tortillas package. I like to add a can of rinsed black beans to the mix. Also, I have never had my rice cooked with this recipe simmering it at 20 minutes. I add just a smidge more water and simmer it for 25 minutes. I don't like crunchy rice. Experiment with different BIG size tortillas in your deli section they have a large variety.
Chicken and Rice Burritos
8 Large size flour tortillas
2 1/2 c. pre-cooked chicken, shredded
3/4 c. long grain white rice, uncooked
1 (1-oz) package taco spices and seasonings
1 3/4 cups water
1 (8-oz) can tomato sauce
1 large tomato, chopped
1/3 c. green onion, chopped
guacamole
cheddar cheese, shredded
In a large skillet, place chicken, rice, seasonings, water and tomato sauce. Bring mixture to boil cover, and simmer for 20 minutes. Add chopped tomato and green onion to combine evenly. Place 1/2 cup filling in each tortilla, roll burrito style and serve with optional garnishes.
Servings: 8
This is from the back of the BIG mission flour tortillas package. I like to add a can of rinsed black beans to the mix. Also, I have never had my rice cooked with this recipe simmering it at 20 minutes. I add just a smidge more water and simmer it for 25 minutes. I don't like crunchy rice. Experiment with different BIG size tortillas in your deli section they have a large variety.
Chicken and Rice Burritos
8 Large size flour tortillas
2 1/2 c. pre-cooked chicken, shredded
3/4 c. long grain white rice, uncooked
1 (1-oz) package taco spices and seasonings
1 3/4 cups water
1 (8-oz) can tomato sauce
1 large tomato, chopped
1/3 c. green onion, chopped
guacamole
cheddar cheese, shredded
In a large skillet, place chicken, rice, seasonings, water and tomato sauce. Bring mixture to boil cover, and simmer for 20 minutes. Add chopped tomato and green onion to combine evenly. Place 1/2 cup filling in each tortilla, roll burrito style and serve with optional garnishes.
Servings: 8
Thursday, June 21, 2012
Coconut Cheesecake
Rebecca Philips
I wish I had the name of the book that I borrowed from my friend. I was able to find a ton of lovely desserts out of this recipe book she had. The nice thing about this cheesecake is if the cake top does crack you get to cover it up with toasted coconut.
Coconut Cheesecake
1 can (3 1/2 ounces) flaked coconut
1 1/3 c, divided
20 chocolate wafer cookies
1 c. finely chopped pecans
2 Tbl. sugar
1/4 margarine or butter, melted
3 pkgs. (8 oz each) cream cheese, softened
3 eggs
2 Tbl. all-purpose flour
1 can (15 oz) Coco Lopez Cream of Coconut
Whipped cream for garnish
1. Preheat oven to 300 degrees F.
2. To toast coconut. spread on baking sheet. Bake 4 to 6 minutes or until light golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside.
3. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
4. Combine cookie crumbs, pecans and sugar in small bowl; stir in margarine. Press firmly onto bottom of 9-inch springform pan.
5. Beat cream cheese with electric mixer at high speed until fluffy. Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once. Gradually beat in cream of coconut. Stir in 3/4 c. toasted coconut with wooden spoon.
6. Pour over crust. Bake 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft). Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan.
7. Spoon whipped cream into pasty bag fitted with star decorating tip. Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream border.
Makes 10 to 12 servings.
I wish I had the name of the book that I borrowed from my friend. I was able to find a ton of lovely desserts out of this recipe book she had. The nice thing about this cheesecake is if the cake top does crack you get to cover it up with toasted coconut.
Coconut Cheesecake
1 can (3 1/2 ounces) flaked coconut
1 1/3 c, divided
20 chocolate wafer cookies
1 c. finely chopped pecans
2 Tbl. sugar
1/4 margarine or butter, melted
3 pkgs. (8 oz each) cream cheese, softened
3 eggs
2 Tbl. all-purpose flour
1 can (15 oz) Coco Lopez Cream of Coconut
Whipped cream for garnish
1. Preheat oven to 300 degrees F.
2. To toast coconut. spread on baking sheet. Bake 4 to 6 minutes or until light golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside.
3. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
4. Combine cookie crumbs, pecans and sugar in small bowl; stir in margarine. Press firmly onto bottom of 9-inch springform pan.
5. Beat cream cheese with electric mixer at high speed until fluffy. Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once. Gradually beat in cream of coconut. Stir in 3/4 c. toasted coconut with wooden spoon.
6. Pour over crust. Bake 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft). Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan.
7. Spoon whipped cream into pasty bag fitted with star decorating tip. Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream border.
Makes 10 to 12 servings.
Sunday, June 17, 2012
Mrs. Fields Oatmeal Chocolate Chip Cookies
Recipe from Suzie Day
I'm assuming this is from Mrs. Field's Cookies hence the name but I received the recipe from my friend. I've seen other variations. For instance some people leave out the nuts some people put in 7 oz. of a shaved Hershey chocolate bar and another one I've seen is where they put the oatmeal in a blender or grinder to make a powder to put in. I haven't tried that yet but I'm curious how they would turn out. This makes a TON!!! I usually cut it in half and that's enough for our little family.
Mrs. Fields Oatmeal Chocolate Chip Cookies
Cream Together:
2 c. margarine or butter
2 c. brown sugar
2 t. vanilla
2 t. baking soda
2 t. baking powder
2 c. sugar
4 eggs
1 t. salt
4 c. flour
5 c. oatmeal
Mix in:
24 oz. chocolate chips
3 c. shopped nuts-optional
Use ungreased cookie sheet and roll dough into golf ball sized balls. Set 2 in. apart. Bake at 375 degree for 10 minutes.
I'm assuming this is from Mrs. Field's Cookies hence the name but I received the recipe from my friend. I've seen other variations. For instance some people leave out the nuts some people put in 7 oz. of a shaved Hershey chocolate bar and another one I've seen is where they put the oatmeal in a blender or grinder to make a powder to put in. I haven't tried that yet but I'm curious how they would turn out. This makes a TON!!! I usually cut it in half and that's enough for our little family.
Mrs. Fields Oatmeal Chocolate Chip Cookies
Cream Together:
2 c. margarine or butter
2 c. brown sugar
2 t. vanilla
2 t. baking soda
2 t. baking powder
2 c. sugar
4 eggs
1 t. salt
4 c. flour
5 c. oatmeal
Mix in:
24 oz. chocolate chips
3 c. shopped nuts-optional
Use ungreased cookie sheet and roll dough into golf ball sized balls. Set 2 in. apart. Bake at 375 degree for 10 minutes.
Friday, June 15, 2012
Fruit Pizza
Photo by Bri L.
Recipe from Jeri LundskogI got this recipe when I was living in Seattle when I was newly married. Fruit Pizza is the best and you can put whatever you want on it. You can also make individual little cookies if you like. Be careful the dough tends to spread a bit. I particularly like this after we've had an outside barbecue.
Fruit Pizza
Dough:
1 1/2 c. sugar
1/2 c. margarine or butter
1/2 c. shortening
2 eggs
2 1/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
Mix above ingredients and bake at 375 degrees for 10 minutes on two 13" pizza pans. Cool.
Topping:
1 1/4 c. powdered sugar
2 (8-ounce) pkgs. cream cheese
5 Tbl. fruit juice (pineapple usually used)
Topping:
1 1/4 c. powdered sugar
2 (8-ounce) pkgs. cream cheese
5 Tbl. fruit juice (pineapple usually used)
Mix above ingredients well and spread evenly on cooled dough. Decorate with fruit of your choice such as strawberries, mandarin oranges, kiwi, pineapple tidbits, grapes, blueberries, starfruit, blackberries, raspberries, etc.
Wednesday, June 13, 2012
All Around Good Smoothie
Recipe found on allrecipes.com
It's really hard to mess up a smoothie recipe. This is a good base recipe for whatever you want to put in. I always have protein powder on hand and if you don't like the texture of the ground flax seeds you can get the liquid flax. The yogurt I'm in love with currently is called ZOI. It's a greek yogurt that has the texture of sour cream and it's delightful. In place of the honey(if I'm too lazy to dig it out of storage) I have used agave nectar or brown rice syrup for the sweeteners.
All Around Good Smoothie
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
INGREDIENTS:
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein
supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
DIRECTIONS:
1. In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
It's really hard to mess up a smoothie recipe. This is a good base recipe for whatever you want to put in. I always have protein powder on hand and if you don't like the texture of the ground flax seeds you can get the liquid flax. The yogurt I'm in love with currently is called ZOI. It's a greek yogurt that has the texture of sour cream and it's delightful. In place of the honey(if I'm too lazy to dig it out of storage) I have used agave nectar or brown rice syrup for the sweeteners.
All Around Good Smoothie
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
INGREDIENTS:
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein
supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
DIRECTIONS:
1. In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
Sunday, June 10, 2012
American Lasagna
Recipe from allrecipes.com
I never was a fan of lasagna until my sister made it for me as a teen and introduced me to Italian Sausage. Divine! Instead of all ground beef I substitute half of what is called for Italian Sausage. No one in our house is a ricotta fan so we substitute cottage cheese straight across. There seems to be not enough sauce to finish off the top so either make more of the meat sauce mixture or keep a bottle of spaghetti sauce on hand and spread it on top for what is lacking. You'll see what I mean when you make it. This is a good make ahead of time meal just pop it in the fridge until you need it. You may need to add on a few extra minutes cooking time if you do that. Dried Basil can be used in place of the fresh basil.
American Lasagna
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 8
"Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes."
INGREDIENTS:
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS:
1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
I never was a fan of lasagna until my sister made it for me as a teen and introduced me to Italian Sausage. Divine! Instead of all ground beef I substitute half of what is called for Italian Sausage. No one in our house is a ricotta fan so we substitute cottage cheese straight across. There seems to be not enough sauce to finish off the top so either make more of the meat sauce mixture or keep a bottle of spaghetti sauce on hand and spread it on top for what is lacking. You'll see what I mean when you make it. This is a good make ahead of time meal just pop it in the fridge until you need it. You may need to add on a few extra minutes cooking time if you do that. Dried Basil can be used in place of the fresh basil.
American Lasagna
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 8
"Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes."
INGREDIENTS:
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS:
1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
Thursday, June 7, 2012
Beef and Cornbread Bake
Recipe found on campbellkitchen.com
I've been using this recipe with Grandma's Buttermilk Cornbread instead of using the packaged cornbread. If you are using the 2 quart dish half the cornbread recipe so it's not too much and it doesn't overflow over the sides. Also, green salsa works really well instead of the picante sauce. I have also added a can of black beans drained and rinsed. This will dramatically change the flavor but my baby boy loves his beans.
Beef and Cornbread Bake
Prep: 15 minutes
Bake: 25 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
1 can (about 16 ounces) w hole kernel corn, drained
2 ounces shredded Cheddar cheese (about 1/2 cup)
1 package (about 8 ounces) corn muffin mix
Directions:
Cook the beef and oregano in a 10-inch skillet over medium-high heat
until the beef is w ell brow ned, stirring often to break up the meat. Pour
off any fat.
Stir the picante sauce, tomato sauce and corn in the skillet. Cook until
the mixture is hot and bubbling. Stir in the cheese. Pour the beef
mixture into a 2-quart shallow baking dish.
Mix the corn muffin mix according to the package directions. Spread
the batter over the beef mixture.
Bake at 375°F. for 25 minutes or until the crust is golden brow n. Let
stand for 10 minutes before serving.
I've been using this recipe with Grandma's Buttermilk Cornbread instead of using the packaged cornbread. If you are using the 2 quart dish half the cornbread recipe so it's not too much and it doesn't overflow over the sides. Also, green salsa works really well instead of the picante sauce. I have also added a can of black beans drained and rinsed. This will dramatically change the flavor but my baby boy loves his beans.
Beef and Cornbread Bake
Prep: 15 minutes
Bake: 25 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
1 can (about 16 ounces) w hole kernel corn, drained
2 ounces shredded Cheddar cheese (about 1/2 cup)
1 package (about 8 ounces) corn muffin mix
Directions:
Cook the beef and oregano in a 10-inch skillet over medium-high heat
until the beef is w ell brow ned, stirring often to break up the meat. Pour
off any fat.
Stir the picante sauce, tomato sauce and corn in the skillet. Cook until
the mixture is hot and bubbling. Stir in the cheese. Pour the beef
mixture into a 2-quart shallow baking dish.
Mix the corn muffin mix according to the package directions. Spread
the batter over the beef mixture.
Bake at 375°F. for 25 minutes or until the crust is golden brow n. Let
stand for 10 minutes before serving.
Tuesday, June 5, 2012
Spring Salad
Recipe found on allrecipes.com
The only changes that I've made in this recipe is I like craisins in this rather than the raisins. Also, I like the taste of Miracle Whip...gives it a bit of a zip in the dressing you make.
Spring Salad
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
INGREDIENTS:
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon w hite wine vinegar
1/4 cup w hite sugar
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brow n.
Drain, crumble and set aside.
2. In a large salad bow l, toss together the bacon, broccoli, celery, green onions, green
grapes, red grapes, raisins and almonds.
3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and
toss to coat. Refrigerate until ready to serve.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
The only changes that I've made in this recipe is I like craisins in this rather than the raisins. Also, I like the taste of Miracle Whip...gives it a bit of a zip in the dressing you make.
Spring Salad
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
INGREDIENTS:
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon w hite wine vinegar
1/4 cup w hite sugar
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brow n.
Drain, crumble and set aside.
2. In a large salad bow l, toss together the bacon, broccoli, celery, green onions, green
grapes, red grapes, raisins and almonds.
3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and
toss to coat. Refrigerate until ready to serve.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
Sunday, June 3, 2012
Monterey Chicken
Photo by Tami N.
This is so simple but the flavors mesh so nicely. This was from my sister-in-law. I'm not sure where the original came from. It was a freezer meal but I have never made it that way. I'll just post 2 different ways it can be made. I still have yet to try this on the grill.
Monterey Chicken
2 lbs. Chicken Breast
12 oz. BBQ Sauce (Sweet Baby Ray's is the best)
1 c. Monterey Jack Cheese
1 c. crumbled bacon
1 c. finely chopped green onion
Grill directions:
Trim your chicken of any fat. You can marinade your chicken in the BBQ sauce if you like. Grill Chicken and baste with BBQ sauce. After cooked top with cheese, bacon and onion.
Oven directions:
Preheat oven to 350 degrees. Line a 9x13 pan with foil. Place chicken in pan and top with barbecue sauce. I cut my chicken breasts in half for my kids. Put chicken with barbecue sauce in oven WITHOUT toppings for 45 minutes. Halfway through cooking turn chicken and top with more BBQ sauce. 5 minutes before the chicken is supposed to be done top the individual chicken pieces with cheese, bacon and onion. Heat through until cheese is melted.
Trim your chicken of any fat. You can marinade your chicken in the BBQ sauce if you like. Grill Chicken and baste with BBQ sauce. After cooked top with cheese, bacon and onion.
Oven directions:
Preheat oven to 350 degrees. Line a 9x13 pan with foil. Place chicken in pan and top with barbecue sauce. I cut my chicken breasts in half for my kids. Put chicken with barbecue sauce in oven WITHOUT toppings for 45 minutes. Halfway through cooking turn chicken and top with more BBQ sauce. 5 minutes before the chicken is supposed to be done top the individual chicken pieces with cheese, bacon and onion. Heat through until cheese is melted.
Thursday, May 31, 2012
Cinnabon Rolls
Recipe found from cdkitchen.com
I remember going to the Supermall in Auburn and while I was walking around always smelling the aroma of Cinnabons. Come to think of it I don't ever remember trying a Cinnabon Roll. No big deal just make your own. These are VERY time consuming but so worth it.
Cinnabon Rolls
Ready in: 2-5 hrs
Serves/Makes: 12
INGREDIENTS:
1/2 cup warm water
2 packages active dry yeast
2 tablespoons sugar
1 package (3.5 ounce size) instant vanilla pudding mix
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups flour
1/2 cup butter, melted
I remember going to the Supermall in Auburn and while I was walking around always smelling the aroma of Cinnabons. Come to think of it I don't ever remember trying a Cinnabon Roll. No big deal just make your own. These are VERY time consuming but so worth it.
Cinnabon Rolls
Ready in: 2-5 hrs
Serves/Makes: 12
INGREDIENTS:
1/2 cup warm water
2 packages active dry yeast
2 tablespoons sugar
1 package (3.5 ounce size) instant vanilla pudding mix
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups flour
1/2 cup butter, melted
TOPPING
2 cups brown sugar, packed
2 tablespoons cinnamon
2 tablespoons cinnamon
FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk
DIRECTIONS:
In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Gradually add flour and knead until smooth.
Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.
In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll.
Place 4 rolls each into 8 or 9-inch square baking pans, 2" apart. Cover and let rise in warm draft free place until double. Bake at 350 degrees F for 15-20 minutes, remove when golden brown.
Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk
DIRECTIONS:
In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Gradually add flour and knead until smooth.
Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.
In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll.
Place 4 rolls each into 8 or 9-inch square baking pans, 2" apart. Cover and let rise in warm draft free place until double. Bake at 350 degrees F for 15-20 minutes, remove when golden brown.
Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.
Tuesday, May 29, 2012
Chocolate Chip Cookies
photo by Tami N.
Recipe from Great-Grandpa's Cookbook
I think any baker is always looking for the perfect chocolate chip cookie recipe. I have 3 different recipes that I rely on depending on what ingredients I have on hand. This first one I have works great in moist climates. It was passed down through our family. When I was living in Seattle these always turned out perfect. For some reason they set up differently since I moved to Utah but still good none the less. My cookie tip is I reduced the number of minutes to 10 to cook then I let them sit on the baking pan for a few minutes and they stay nice and chewy. Also, use this for white chocolate and macadamia nut cookies just omit the chocolate and walnuts. I love almond extract switch it out for the vanilla...it tastes fabulous!!!! And if it's been a few days and you don't like a hard cookie just nuke it in the microwave for a few seconds...it will soften up great.
Chocolate Chip Cookies
1 1/8 c. sifted flour
1/4 t. baking soda
1/2 t. salt
1/2 c. shortening (butter shortening works great)
1/4 c. brown sugar
1/2 c. granulated sugar
1 egg beaten
1 t. vanilla
8 oz chocolate chips
1/2 c. chopped walnuts (opt.)
Sift flour, soda and salt and set aside. Cream shortening and sugars together. Add egg and vanilla. Blend thoroughly. Add sifted ingredients. Drop by teaspoon onto greased cookie sheet. Bake 350 degrees about 10 minutes.
update: BIG thank you to Carrie who caught a typo on my recipe. The shortening amount is changed now. That could've been really tragic. Guess I better double check better my typing skills. Also, I always double this recipe...I guess I should just rewrite to be doubled. For a family you definitely want more.
Friday, May 25, 2012
Dee's Health Bread
Recipe found on allrecipes.com
There are a few changes to this recipe that I would like to share but before I do know that the recipe is great how it is. My friend Cathy Rhodes gave me this recipe after she gave me some bread after having my first baby and I fell in love with it. If you can freshly grind your wheat flour I HIGHLY recommend doing it. My bread will never be like hers because of this one simple step. I'll include the changes after the recipe.
Dee's Health Bread
Servings: 72
INGREDIENTS:
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs
2 tablespoons lemon juice
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
4 cups bread flour
DIRECTIONS:
1. In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
2. Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
3. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
4. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
5. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
6. Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
Changes as follows:
There are a few changes to this recipe that I would like to share but before I do know that the recipe is great how it is. My friend Cathy Rhodes gave me this recipe after she gave me some bread after having my first baby and I fell in love with it. If you can freshly grind your wheat flour I HIGHLY recommend doing it. My bread will never be like hers because of this one simple step. I'll include the changes after the recipe.
Dee's Health Bread
INGREDIENTS:
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs
2 tablespoons lemon juice
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
4 cups bread flour
DIRECTIONS:
1. In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
2. Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
3. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
4. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
5. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
6. Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
Changes as follows:
Omit the molasses and increase honey to 1/2 cup
Omit the bread flour and increase the whole wheat flour to 11 cups
Omit the cracked wheat and increase flax seed and sunflower seeds to 1/3 each.
Wednesday, May 23, 2012
Chicken and Bows
Recipe from Simple and Delicious Taste of Home Magazine
Sept/Oct 2007
This has become popular among my kids. You can substitute cream of mushroom for the cream of chicken if you don't have it on hand. And I have used egg noodles if you don't have bow ties but it's fun to have the bow ties for the kids sake.
Chicken and Bows
Ingredients
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a Dutch
oven, cook chicken and red pepper in butter over medium heat for 5-6
minutes or until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring
to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until
heated through. Stir in cheese. Drain pasta; add to chicken mixture
and toss to coat.
Serve half of the mixture immediately. Cool remaining mixture;
transfer to a freezer container. Cover and freeze for up to 3
months.
© Taste of Home 2012
Sept/Oct 2007
This has become popular among my kids. You can substitute cream of mushroom for the cream of chicken if you don't have it on hand. And I have used egg noodles if you don't have bow ties but it's fun to have the bow ties for the kids sake.
Chicken and Bows
Ingredients
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a Dutch
oven, cook chicken and red pepper in butter over medium heat for 5-6
minutes or until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring
to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until
heated through. Stir in cheese. Drain pasta; add to chicken mixture
and toss to coat.
Serve half of the mixture immediately. Cool remaining mixture;
transfer to a freezer container. Cover and freeze for up to 3
months.
© Taste of Home 2012
Sunday, May 20, 2012
And the Winner is...
So, today Maryn sat down and read through twice each of the entries. She narrowed it down to 3 favorites and she had a tough time but her favorite story that made her laugh was Carrie and Drew's Brownie Story. I'll repost it if you missed it. This was without any help from me also. She said what she thought was funny was Drew thought the whole time he thought he was trying to stir out big lumps of powder when it was nuts the whole time. Thanks for everyone who entered I had a good laugh on all of them. Carrie your chocolate will soon arrive!
Reposted Comment that won:
since my cooking disasters are pretty lame, i decided to share one of drew's disasters. i told him one night how nice it would be if when i came back from visit teaching the apartment smelled like brownies. so he got a box of brownies and proceded to make them. when i came home my apartment did not smell like brownies and drew was still in the kitchen mixing them, there was mix all over the stove top. i asked drew why it was taking him so long to make them and he said he was trying to get all the lumps out, i looked at the box and the mix he chose contained nuts, so the lumps he was trying to get out were walnuts. he hasn't attempted brownie making since.
Reposted Comment that won:
since my cooking disasters are pretty lame, i decided to share one of drew's disasters. i told him one night how nice it would be if when i came back from visit teaching the apartment smelled like brownies. so he got a box of brownies and proceded to make them. when i came home my apartment did not smell like brownies and drew was still in the kitchen mixing them, there was mix all over the stove top. i asked drew why it was taking him so long to make them and he said he was trying to get all the lumps out, i looked at the box and the mix he chose contained nuts, so the lumps he was trying to get out were walnuts. he hasn't attempted brownie making since.
Friday, May 4, 2012
Chicken Wild Rice Chowder
Recipe from Taste of Home
I usually double this recipe because we never have enough. Instead of slicing the carrots I like to dice them. And when I double the recipe I usually only use one package of the wild rice. I've never been able to find the ready to serve rice so I just make the boxed rice according to the instructions then add it at the end of the recipe like your supposed to. Cornbread served on the side accompanies this main dish well.
Chicken Wild Rice Chowder
4 Servings
Prep/Total Time: 25 min.
Ingredients
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper
Directions
In a large saucepan, saute the carrots, onion and celery in butter
until tender. Stir in flour until blended; gradually add broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, rice, cream and pepper; heat through.
Yield: 4 servings
© Taste of Home 2012
I usually double this recipe because we never have enough. Instead of slicing the carrots I like to dice them. And when I double the recipe I usually only use one package of the wild rice. I've never been able to find the ready to serve rice so I just make the boxed rice according to the instructions then add it at the end of the recipe like your supposed to. Cornbread served on the side accompanies this main dish well.
Chicken Wild Rice Chowder
4 Servings
Prep/Total Time: 25 min.
Ingredients
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper
Directions
In a large saucepan, saute the carrots, onion and celery in butter
until tender. Stir in flour until blended; gradually add broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, rice, cream and pepper; heat through.
Yield: 4 servings
© Taste of Home 2012
Tuesday, May 1, 2012
Hawaiian Haystacks
Recipe from The Pratt Family Cookbook
I use this recipe for my Hawaiian Haystacks. For those of you who have never had this your base is rice that you put a chicken gravy on top then you pile it with a whole bunch of different toppings. I have another substitute for the cream of chicken soup. It's a food storage mix that replaces canned soup and works just lovely. I'll dig that out and put it up here. I really don't like runny gravy on my Haystacks. If you want to thicken your gravy up pour a little bit of milk in a bowl and whisk in 1 Tbl of cornstarch or potato starch then mix it in the sauce over medium heat. It will give you the more heartier thick sauce. Also, I rarely use sour cream anymore. My go to is plain yogurt. If you want a little bit more flavor put a couple shakes of Mrs. Dash salt free garlic blend.
I use this recipe for my Hawaiian Haystacks. For those of you who have never had this your base is rice that you put a chicken gravy on top then you pile it with a whole bunch of different toppings. I have another substitute for the cream of chicken soup. It's a food storage mix that replaces canned soup and works just lovely. I'll dig that out and put it up here. I really don't like runny gravy on my Haystacks. If you want to thicken your gravy up pour a little bit of milk in a bowl and whisk in 1 Tbl of cornstarch or potato starch then mix it in the sauce over medium heat. It will give you the more heartier thick sauce. Also, I rarely use sour cream anymore. My go to is plain yogurt. If you want a little bit more flavor put a couple shakes of Mrs. Dash salt free garlic blend.
If you need ideas of what to put on your Haystack here is what our family has tried: slivered almonds, peas, craisins, shredded cheese, tomatoes, chow mein noodles, coconut, pineapple, olives, celery. I know I've probably left some things out. If you're family has any other toppings they like throw them in the comments.
Chicken, Turkey, or Ham a la King
2 cups cooked cubed chicken, turkey, ham or other type of meat
1 cup sour cream
1 cup milk
1 can cream of chicken soup or other cream soup
1 1/2 cups uncooked rice
3 1/2 cups frozen or fresh vegetables
(Omit vegetables if using for Hawaiian Haystacks.)
Cook rice. Cook frozen or fresh vegetables. Drain excess liquid off of cooked vegetables.
Heat up sour cream, milk, soup, and vegetables in medium size sauce pan. Put meat in
cream mixture. Serve over rice.
Copyright 2000-2001 Barbara Pratt. All rights reserved.
Chicken, Turkey, or Ham a la King
2 cups cooked cubed chicken, turkey, ham or other type of meat
1 cup sour cream
1 cup milk
1 can cream of chicken soup or other cream soup
1 1/2 cups uncooked rice
3 1/2 cups frozen or fresh vegetables
(Omit vegetables if using for Hawaiian Haystacks.)
Cook rice. Cook frozen or fresh vegetables. Drain excess liquid off of cooked vegetables.
Heat up sour cream, milk, soup, and vegetables in medium size sauce pan. Put meat in
cream mixture. Serve over rice.
Copyright 2000-2001 Barbara Pratt. All rights reserved.
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