Thursday, October 30, 2008

Scalloped Potatoes and Ham

6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinkly sliced
2 onions, peeled and thinly sliced
1 c. grated cheddar or american cheese
1 can cream of celery or mushroom soup

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt & pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. As a variation you can use sausage instead of ham.

Crockpot Recipe


1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.

Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies: These Chocolate Peanut Butter Cookies are Oh So Good! These look and taste like a bakery cookie. This cookie is just firm enough on the outside without being crispy and perfectly moist, soft, chewy, chocolate deliciousness on the inside. My only changes were to use light brown sugar and Skippy Natural Extra Crunchy peanut butter. I highly recommend these cookies and will be making them again. I'm excited to try another recipe from this book.

Chocolate Peanut Butter Cookies
Katie (Katiedid) from Big, Soft, Chewy Cookies by Jill Van Cleave

1/2 c (1 stick) unsalted butter
1/2 c chunky peanut butter
1 c packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 c all-purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 c semisweet chocolate chips

Preheat oven to 350 F. In a mixing bowl, cream butter, peanut butter, and brown sugar until fluffy and smooth. Add egg and vanilla and blend. In a separate bowl, mix flour, cocoa powder, and baking soda. Add to creamed mixture. Stir in chocolate chips. Using either an individual 1/4-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2 inched apart onto greased or nonstick cookie sheets. Bake until cookies are firm to the touch, about 18 minutes. Remove cookies from oven and let them set for 2 minutes. Using a spatula, transfer cookies to a rack and let cool. Makes about 11 cookies. To prevent hardening, wrap each cookie individually in plastic wrap and store at room temperature for up to three days.
Katie's Notes: I used Skippy Natural Extra Crunchy peanut butter and light brown sugar.

Shannon's Notes: I used 2/3 cup light brown sugar and took two regular sized peanut butter cups cut into six pieces each and put a piece in center or each cookie. I made 12 cookies.

Oven-baked parmesan chicken strips

Oven-baked Parmesan Chicken Strips
Katie (Katiedid) from Recipezaar

2 large boneless skinless chicken breasts, cut into 8 to 10 strips
1/4 cup milk
1 egg, beaten
2/3 cup parmesan cheese, grated
2/3 cup plain breadcrumbs (like Progresso)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1 1/2 teaspoons dried basil
1/4 teaspoon black pepper
1 teaspoon paprika

Spray a baking sheet with non-stick spray. In a shallow dish, combine milk and egg. In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika. Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture. Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.

Katie's Notes: I subbed egg substitute for the egg and broiled them a few minutes at the end of cooking to get them a little crispier.


Screwed up Salad
A new verison to regular frito salad
Dottie (hokiesmom)

1 lb hamburger (or chicken)

1/2 package Taco Seasoning

1 bottle Catalina dressing

1 can Pinto Beans, drained (I used butter beans)

1 can Black Beans, drained

1 can Green Chilis ( I left them out)

1 can Whole kernel corn, drained

Lettuce, torn into bite size pieces

Tomatoes, chopped

Onion, chopped

1 bag Fritos

Cook and drain hamburger. Season and cook according to package. Set aside and let cool before adding to salad. In a large bowl, combine all ingredients EXCEPT Frito; mix well to coat with dressing. Before serving add Fritos and toss to coat. Garnish with sour cream and chopped onions if so desired.

Awesome!!! Two thumbs up!!!! I will make this again.


I post way too much on my other blog. So, I decided to make another blog dedicated towards cooking and what's for dinner ideas! I'm not sure if anyone will be even reading this blog but me. I just thought it would be nice to have two seperate blogs. It will be a lot easier this way when trying to look up recipes on the blog.