Wednesday, December 30, 2009

broccoli ham omelet

Broccoli Ham Omelet ~*~Sandy~*~
2T margarine
2 cups ham, diced (or one ham steak)
1 onion, diced
2 cups broccoli, chopped (1 small head broccoli)
1/2 tsp salt
1/2 tsp pepper
12 large eggs
1/2 cup sour cream
1/4 tsp baking powder
2 cups sharp cheddar cheese,
shredded 1/4 cup fresh basil (optional)

Melt margarine in a large skillet. Add ham, onion, broccoli, salt and pepper and sauté for about 5 minutes. In a separate bowl, beat eggs, sour cream, and baking powder on medium speed for about 2 minutes. Pour ham mixture into a baking dish and pour egg mixture over ham mixture. Bake at 350°F for 15 minutes. Remove from heat and sprinkle cheese and basil, if desired, over top. Bake about 10 minutes longer or until set and cheese is melted.

Tuesday, December 29, 2009

sloppy joes

Sloppy Joes II
By: Tamara
"This is the recipe my mother used for sloppy joes, and it always gets compliments!"
Rate and Review

Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 6 servings

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Sunday, December 27, 2009

Weekly Meal Menu

monday Scrimp Scampi-recipe in my kitchen binder

tuesday Spehard's Pie-allrecipes

wedsenday Chicken Stir Fry over rice-recipe in kitchen binder

thursday homemade pizza

friday mexican food at mil's house-no cooking

saturday parmensan chicken

sunday meatloaf on a bed of potatoes-recipe in my kitchen binder

alteratives: carnberry roast, baked pork chops and mashpotatoes!

Friday, December 25, 2009

Light Crisp Waffles

I just made these waffles for xmas breakfast...yummy...the best waffle ever. I'm never going back to my old recipe. It's a little bit of work but well worth it.

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 egg yolk
1 egg white
1 tablespoon white sugar
1/2 teaspoon vanilla extract
Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.
In a medium bowl, stir together the flour, cornstarch, salt, baking powder and baking soda. Combine the milk, buttermilk and oil in a measuring cup. Whisk in the egg yolk with a fork, and set aside. In a small bowl, beat egg white with an electric mixer until almost soft peaks. Gradually sprinkle in the sugar, while continuing to whip until thick and glossy. Stir in vanilla.
Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.
Pour batter onto the hot waffle iron in the recommended amount for your iron. My waffle iron takes a generous 1/2 cup. Close the iron, and cook until golden brown. A good indication that it is getting close is that the steam will stop coming out of the iron. Keep finished waffles in the warm oven directly on the rack. Do not stack, or they will become soggy.

Sunday, December 20, 2009

dinner menu

chicken hashbrown casserole
taco soup
Spiral ham, green beans, pumpkin pie, and rhodes rolls
homemade pizza

chicken hasbrown casserole

Chicken Casserole Recipes Recipe Crock Pot Crockpot Soup Potato Meal Cheese Potato
This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.
Prep Time: 20 minutes
Cook Time: 60 minutes
10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Sour Cream Twist

This is a family tradition...

1/4 cup warm water
1 pkg yeast
Stir in 3/4 cup sour cream (lukewarm)
3 T. sugar
1/8 t. baking soda
1 t. salt
1 large egg
2 T. soft butter
3 cups flour

Turn dough onto lightly floured board, knead until smooth, roll into a oblong shape, spread with soft butter, sprinkle with mixture of brown sugar and cinnamon. Fold dough in half (press edges together) and cut into 1 inch wide strips. Hold strips at both ends and twist in opposite directions and place on greased baking sheet. Cover and let rise until double. Preheat oven to 375 degrees. Bake until light brown, 12-15 minutes.
While warm, frost with icing made from the remaining sour cream and powdered sugar (add powdered sugar to sour cream until right consistency)

Tuesday, December 8, 2009

hot chocolate mix

Soccer Team Hot Chocolate Mix

2 Pound Box of Nestle Quick

8 quart box of Powdered Milk

1 Pound of Powdered Sugar

1 Jar of dry Coffee Creamer – 22 oz.

Mix well and store in air tight containers.

Use 1/3 cup of mix to each mug of Hot Water. Add more or less to suit your taste buds! I usually use a 1/3 cup measuring cup as my scoop and then I do NOT level it off!


*Do not use any substitute for Regular Nestle Quick!

*I have found it best to use good quality Powdered Milk and Creamer

*Freezes well

*This makes a lot! Great for Christmas gifts!

*Someone told me that they made Mexican Hot Chocolate Mix by adding cinnamon and nutmeg – I have not tried it. But, here’s the recipe for 3 mugs:

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup of Hot Chocolate Mix

Monday, November 30, 2009

buttery cayenne cashew crunch

Buttery Cayenne Cashew Crunch (Maggie via Bon App)
2 c. salted cashews (Planters works best)
10 T. unsalted butter (1 1/4 sticks)
1/2 c. sugar
1/4 c. packed golden brown sugar
1 T. light corn syrup
1 tsp. cayenne pepper (or more if you prefer)1/4 tsp. salt

Butter a nonstick cookie sheet.

Combine all ingredients, except cashews, in a nonstick skillet.
Stir over low heat until butter & sugar dissolves.
Increase heat to medium, add cashews and boil, stirring constantly, until golden brown, thickens and begins to mass together. **Use a candy thermometer, cooking until "hard crack"**
Pour on sheet & cool completely. Then break up into pieces.
**Maggie's notes: once you add the cashews, you have to stir constantly to keep the cashews from burning. Also, Walmart sells cans Planters Cashew pieces for real cheap. If you don't cook to a high enough heat (hard crack), then the brittle tastes stale.

Saturday, November 21, 2009

chicken broccoli casserole

Chicken broccoli Casserole
1.2-2 lbs boneless cup up chicken
2, 6 oz pkg stove top stuffing
2, 16 oz pkgs frozen broccoli florets
10 slices american cheese
3 cans cream of mushroom soup

Boil or saute chicken til done, pull apart to bite sized pieces and set aside. Prepare stuffing according to package, then brocoli accordingly. Then mix together the soup, chicken, and broccoli. Layer in an 9 by 15in baking dish in order of: chicken mixture, then cheese slices, and then the cooked stuffing. Heat oven 350* and bake for 30 minutes or until bubbly.

Lara's Molasses Cookies

3/4 C. Butter
1 C. Sugar
1/4 C. Molasses
1 Egg
2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger

1. cream butter and sugar. Beat in molasses and egg. Combine dry ingredients: gradually add to creamed mixture. Chill for one hour.
2. shape into one inch balls. Roll balls of dough in sugar.
3. Bake 375 degrees on a Greased baking sheet for 8-10 minutes until lightly browned.

Thursday, November 12, 2009

baked pasta

Quick Baked Pasta Family Style
2 tablespoons olive oil
1 pound ground beef, lean
2 cloves garlic -- crushed
1/2 cup half and half
3/4 cup marinara sauce
3/4 pound penne pasta
1/4 cup Parmesan cheese -- grated
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
salt and pepper -- to taste
1 cup mozzarella cheese -- grated OR swiss cheese -- for topping

Bring 4 quarts of water to a boil. Heat a large frying pan and add oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the Mozzarella cheese and pasta. Simmer the mixture while pasta cooks until al dente. Drain pasta and mix it with the sauce. Pour all into a 3 quart baking dish and top with the remaining cheese. Bake uncovered at 350F for 25 minutes or until bubbly hot.

Monday, November 9, 2009

Creamy chicken rice soup

Creamy Chicken Rice Soup
Lou – CallMeLou from

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 6

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter or stick margarine
1/4 cup all-purpose flour
2 (14.5 ounce) cans reduced sodium chicken broth
2 cups cooked long-grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine

In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Friday, November 6, 2009

broccoli cheddar soup

Panera Bread's Broccoli Cheddar Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve

Wednesday, November 4, 2009

butter baked chicken

Butter Baked Chicken

8 tablespoons butter or margarine you can use as little as 2 tblspoons
2 eggs beaten
Ritz Crackers
1 tsp garlic salt
Pepper to taste
1 tsp parsley optional

boneless chicken breasts

Heat oven to 350

In a 13 x 9 baking dish spray with pam or cooking sprayCrush crackers until fine add the garlic, pepper and parsley (any seasonings really)Wash and prepare the chickenDip the chicken in the eggs then in the crackers then lay in the panOnce all chicken is in the pan cut the butter into little chunks and place all around the chickenPlace in the oven and bake for about 30 to 45 minutes or until the crumbs are golden and the chicken is thoroughly cooked.

Tuesday, November 3, 2009

Downeast Maine Pumpkin Bread


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Christine's Notes-sub 1/2 cup vegtable oil with unsweetened applesauce. Sub 1 cup brown sugar for white. Mine baked for 65 minutes.

Wednesday, October 28, 2009

curried coconut chicken

Prep Time:20 Min
Cook Time:50 Min
Ready In:1 Hr 10 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 6 servings

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40

Sunday, October 25, 2009

Meatloaf on a Bed of Potatoes

- Crockpot -- I'm going to try my luck with this one tonight!

2 T olive oil
3 large russets, cut into 1 to 1-1/2” chunks
2 lb ground sirloin
2 large eggs, beaten
3/4 cup crushed saltine crackers
3/4 cup ketchup
2 T dehydrated onions (optional)
1 tsp salt & pepper to taste

3/4 cup ketchup
1/3 cup brown sugar
1 tsp Dijon mustard

Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock.In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.Can also use plain ketchup for the topping. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.

Crockpot Rotisserie Chicken

1 whole chicken
olive oil cooking spray
Lawry's seasoned salt
aluminum foil

Clean chicken inside and out.
Spray with olive oil spray. Sprinkle with Lawry's.Spray inside of crock with cooking spray (Note: Do not put any water in the crock). Roll some wads of aluminum foil into balls and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken back side down in crock on top of aluminum balls. Cook on High (will not come out the same on low), 4-6 hours

Thursday, October 15, 2009

ham and swiss cheese bake

ham and swiss cheese bake (4kowboys)
2 cups bisquick
1/3 cup honey mustard
1/2 cup milk
2 cups cubed fully cooked ham
4 medium green onions chopped
1/4 cup bell pepper chopped
1/4 cup sour cream
1 cup shredded swiss cheese
oven 450 degrees. in bowl stire bisquick, mustard, and milk until dough forms; press into 13x9 baking dish. Bake 8-10 minutes until set in middle. meanwhile, mix ham, onion, bell pepper and sour cream together. spread over crust and sprinkle with cheese. bake uncovered 5-6 minutes until cheese is melted and bubbly.

Thursday, October 8, 2009


Sour Cream Chicken Risotto
~Bettyinthekitchen Busy Cooks

True risotto is made from Arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier.

1 large chicken breast (9 oz), cut into small chunks
2 10 oz pkg garlic rice and vermicelli mix
1/2 cup water
1 cups frozen baby peas
1 cup sour cream
1/2 cup grated Parmesan cheese

Sauté the chicken in a large skillet wit a little olive oil, set aside. In the same skillet prepare the rice mix according to package instructions, adding an additional 1/2 cup water. Five minutes before the rice is done, stir in the chicken and peas. Cook until rice and pasta are tender, stirring frequently. Remove from heat and stir in sour cream and cheese. Cover and let stand 5 minutes before serving. 4 servings Sandy’s Note: You can skip the step of cooking your own chicken and simply add a 9 oz pkg frozen diced fully cooked chicken. I couldn’t find 10 oz package of rice, so I sub’d two 4 oz boxes.

Thursday, September 17, 2009

pumkin pie bars

Pumpkin Pie Squares

1 cup flour
1/2 cup rolled oatmeal
1/2 cup brown sugar, firmly packed
1/2 cup butter

Mix the above ingredients until crumbly. Press into the bottom of an ungreased 9x13 pan. Bake in 350 oven for 15 minutes.

2 cups pumpkin
1 large can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Mix the above ingredients thoroughly. Pour onto crust. Bake at 350 for 20 minutes.1/2 cup chopped pecans1/2 cup brown sugar, firmly packed2 TBSP. butterCombine the above ingredients, sprinkle over pumpkin filling. Return to oven and bake for and additional 15 to 20 minutes or until filling is set. Cool in pan on a cooling rack. Cut into squares and serve with whipped cream.

Monday, September 14, 2009

Honey Garlic Chicken

1 onion, sliced
1 large package of cut up chicken pieces
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda

Place onion on bottom of crock pot. Place chicken on top of onion. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Pour over chicken and cook on low until done (I used split chicken breasts and my crock pot cooks hot so they were done in about four hours, on low).
NOTE: I turned the chicken about halfway through to make sure both sides were covered with the sauce.

Saturday, September 12, 2009

Tilapia in Aluminum Foil

-- 3 or 4 filets of Tilapia (or other favorite white fish)
--1/4 cup mayonnaise
--1/2 cup shredded cheese (I used cheddar. I've made it before with Parmesan and it was amazing. If I was planning a trip to the store specifically to get ingredients for this dish I would pick Parmesan.)
--juice of 2 lemons
--4 chopped garlic cloves
--pinch each of salt and black pepper
The Directions:
--mix all ingredients (except for the fish. definitely not the fish.) in a bowl
--lay out a piece of foil--rub sauce mixture on both sides of fish
--fold foil over and make a little packet for the fish
--put all the packets into the crockpot

--cook on LOW for 2-4 hours; fish should flake easily with a fork
PLEASE take care when taking the packet out of the crockpot and when opening it. It will be hot.
Tiffany's Notes: I used 4 smallish size fillets. I subbed sour cream for mayo since I didn't have any. I used grated parmesean from the shaker and forgot to put in the garlic. My crockpot cooks hot so I put them in for 4 hours on low and they were perfect.
I hope I formatted this correctly, if not, let me know and I will do better next time!

Wednesday, August 26, 2009

2 c. cooked cubed potatoes
2 c. cooked cubed ham
1 fifteen ounce can of whole kernel golden corn, drained
1/4 c. fresh parsley (optional)
1/4 c. butter
1 T. chopped onion or green onion or leeks

SAUCE1/3 c. all purpose flour1-3/4 c. milk1/8 t. black pepper4 oz. shredded cheese, preferably yellowBoil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer.Drain off the water, add in the ham, corn, parsley, butter and green onions. Mix well.

rice crispy treats

This classic treat is a favorite for many twins and multiples. The treats are easy to prepare and the process offers many opportunities for little helpers to lend a hand.
Difficulty: Easy
Time Required: 15 minutes
Here's How:
Melt 3 tablespoons of margarine in a large saucepan.
Add marshmallows -- about 40 regualar sizes marshmallows (a 10 oz. bag) or 4 cups of mini marshmallows.
Stir until marshmallows are completely melted.
Remove from heat and add 6 cups of crispy rice cereal (such as Kellogg's Rice Krispies).
Stir until cereal is coated.
Lightly coat a 9"-x-13" pan with cooking spray.
Press mixture into prepared pan, using a buttered spoon to compress.
When cool, cut into squares.
Best served within one day.
You can melt the butter and marshmallows in the microwave by heating on HIGH for 2 - 3 minutes, stopping occasionally to stir.
Use a pizza wheel cutter to cut into bars.
What You Need:
butter or margaine
crispy rice cereal
9"-x-13" pan

Tuesday, August 25, 2009

Herb Focaccia

- Ok, don't let the instructions scare you. These are step by step instructions if you were going to make this by hand. And really, the instructions are quite good so if you're new to bread making, you may want to try this. I didn't have time to make this by hand so I threw it all in my bread machine on the dough cycle. Then I pulled it out and stretched it out about as big as a pizza pan and baked it. This was really good. I even threw the garlic and herbs right in the bread machine and I loved that it was all through the bread. I did halve the recipe because I only wanted one loaf. The only "bad" thing was I stored the bread in my bread container which also had some bran muffins in it and the next morning the muffins tasted like garlic. It was really intense too. So, I had to toss those. The bread was still good though!

Herb FocacciaAmy – amylzFamily Fun 2 cups lukewarm water 1 tspn. sugar 1 packet active dry yeast (2 1/4 teaspoons) 1 1/2 tspns. salt 4 1/2 to 5 cups unbleached flour 5 tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil Cornmeal, for dusting 2 cloves garlic, minced 1 1/2 tablespoons chopped fresh rosemary 2 teaspoons fresh thyme leaves Coarse salt (optional) Step 1 Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients. Step 2 Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes. Step 3 Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking. Step 4 Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour. Step 5 When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes. Step 6 While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal. Step 7 Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F. Step 8 In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir. Step 9 Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like. Step 10 Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches. Step 11 Tip for foolproof proofing: Proofing, or getting dough to rise, happens best when the dough is left in a warm (80° to 90° F), humid, draft-free spot. To use your oven for this purpose, set it to "proof" or heat it at 200° F for 4 to 5 minutes, then shut it off. Place the plastic-covered bowl of dough on the center rack and close the door. To use a microwave for proofing, boil a cup of water in it, then place the dough inside as well and close the door, leaving the microwave off.

Monday, August 24, 2009

sloppy Joe Turnovers

Sloppy Joe Turnovers

1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream (lite)
1/2 t salt
1/4 t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.Sandys notes: I use ground turkey, light sour cream, and reduced fat biscuits (when I can find them). Turn it into a casserole by using two cans of refrigerated pizza dough. Press one can of dough into bottom of casserole dish, spread meat mixture on top. Carefully lay the second piece of dough on top and stretch to cover casserole. Pinch together any tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not, cover with foil and put on bottom rack for another 5-10 minutes. Cut into squares. To freeze: Whenever I make this recipe I double the filling, and freeze half of it. Then when ready, thaw the filling and make the individual turnovers (or a casserole) with fresh dough. Also makes an excellent pizza topping, with grated cheddar sprinkled on top.Muffin tin variation: Grease muffin tins and press in biscuits. Fill with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12 minutes.

Friday, August 21, 2009

Wonderful Salsa

This makes the best tasting salsa ever. I did reduce the amount of jalapeno peppers. I only add 3/4 cup of jalapeno peppers. Yummy! I would describe this salsa as sweet and spicy!

Wonderful Salsa
8 cups tomatoes, chopped
2 1/2 cups chopped onions
1 1/2 cups green peppers
1 cup chopped Jalapeno peppers, more if want hotter
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons black pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce or tomato juice
1 (12 ounce) can tomato paste
Mix all together and bring to a slow boil for 10-15 minutes. Ladle into sterile jars leaving 1/2 headspace. Wipe rims and place on lids. Place in water bath and process for 10 minutes, adjusting for you altitude. This is a medium salsa. This is also a chunky salsa, so if you want a smoother salsa cut your vegetables into smaller pieces. Makes approx. 3 Quarts or 6 pints.

Thursday, August 20, 2009

Nancy's Salsa

20 c. tomatoes
10 c. green peppers
5 c. onions
1/2 c. jalepenos
4 anaheim peppers with seeds
2 hot bananas or wax peppers
1/4 c. canning salt
2 1/2 tsp garlic powder
3/4 c vinegar
1 c. sugar
36 oz. tomato paste
36 oz. tomate sauce

Mix all together and bring to a boil. Turn the heat down to med and cook for 1-2 hours stirring every 15-20 minutes.

When salsa gets tot he right consistency you want, heat your jars, put the salsa in the jars, boil your lids and seal the jars. Water bath the salsa for 20 minutes.

Tuesday, August 18, 2009

Parmesan Potato Soup

Sorry, not the greatest picture. This is the most amazing soup. I can't wait for Fall to get here. I came across this recipe in my taste of homes magazine. I had to try it. I love that it doesn't call for any cream of soups. The soup is awesome. I did ended up adding some green onions and bacon at the end of the cooking time. I also made my homemade bread to go along with it. Yummy! It's a little bit on the labor intense side but worth it.

Parmesan Potato Soup
From Country Woman
Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee
40 min.
20 min.
60 min.
4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4-1/2 cups chicken broth
6 cups milk
3/4 to 1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled
Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon. Yield: 10-12 servings.

Nutrition Facts
One serving:
(1 cup)
16 g
Saturated Fat:
9 g
45 mg
800 mg
24 g
2 g
11 g

Monday, August 17, 2009

chicken Parmigiana

I just finished making this for dinner tonight. Excellant and very easy to make. You can't screw up this recipe. Enjoy!

Chicken Parmigiana
Light & Tasty Try a FREE ISSUE of Healthy Cooking!
A nicely seasoned breading coats the tender chicken breasts in this attractive entree. When I have extra time, I make my own herbed tomato sauce instead of using prepared spaghetti sauce. —Rhonda Schiel of Magnolia, Texas
TIME: Prep: 10 min. Bake: 35 min.
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1 jar (26 ounces) meatless spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
Directions: In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, then roll in crumbs. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 10 minutes. Turn chicken; bake for 10 minutes. Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear. Yield: 4 servings.

Sunday, August 16, 2009

sweet and sour chicken

Sweet and Sour Chicken
from Brown Eyed Baker
adapted by FreyMomma05
Serves: 3-4
For the Chicken:3-4 boneless,skinless chicken breasts, cut into chunksSalt and pepper, to taste1 cup cornstarch2 eggs, slightly beaten¼ cup canola or vegetable oil
For the Sauce:¾ cup sugar4 tablespoons ketchup½ cup vinegar (preferably rice or white)1 tablespoon soy sauce1 teaspoon garlic powder
1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.

I follow the recipe to a T. And I just serve it with white rice. It is fabulous and my house smells so good!!

Fruit Of Our Labors

Saturday, August 15, 2009

Gourmet Mushroom Risotto

After seeing the movie Julie and Julia, I decided to attempt to make my first risotto. It turned out sooooo good and it was soooo easy. I don't even like mushrooms but this dish is excellant. I'm going to try to make some more complex dishes and try to improve myself.

Gourmet Mushroom Risotto
SUBMITTED BY: MYLEEN PHOTO BY: cookin'mama "Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center)."

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20 Min
30 Min
50 Min

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced (lara's note: I just used the mushrooms already sliced up and they come in 8 oz packages)
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Wednesday, August 12, 2009

chicken taco fettunccine

Chicken Taco FettuccineCyndy

8 ounces uncooked fettuccine
2 cups cubed cooked chicken
1/2 teaspoon minced garlic
1-1/2 teaspoons olive oil
1/2 cup heavy whipping cream
3 to 4-1/2 teaspoons taco seasoning
2 tablespoons shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken and garlic in oil for 4-5 minutes over medium heat or until heated through. Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in Parmesan cheese. Drain fettuccine; toss with chicken mixture. Yield: 4 servings.

julie's chicken

Julie's Chicken

4 boneless chicken breasts
1 pkg Lipton Onion Soup Mix
1 sm. bottle of Wishbone Russian Salad dressing (must be that brand ofdressing)
1 jar apricot preserves

Heat oven to 425°.Place chicken in baking dish.In a med. bowl, mix together dry soup mix; salad dressing & preserves.Pour over chicken & bake for 40 minutes.* Amy’s notes: I doubled the sauce mixture, used 7 breasts, added ¼ cup water, and cooked in the crockpot for 5-6 hours. I then shredded the chicken, cooked 3 cups of rice (6 servings), and mixed it all together.

Topsy-Turvy Lasagna

· ¾ lb ground beef
· 28 oz jar spaghetti sauce
· 5 c. cooked egg noodles
· 1 cup cottage cheese
· 8 oz shredded mozzarella cheese (divided)

· Brown ground beef in a skillet; drain.
· Stir in spaghetti sauce; simmer for 10 minutes. In a lightly greased 2 quart casserole dish, combine noodles, ground beef, cottage cheese and one cup mozzarella cheese.
· Top with remaining mozzarella cheese.
· Bake at 350 degrees for 15 to 20 minutes.

** This is a family favorite! Super easy & tastes like lasagna that took you all day!
Mushrooms are a great add in.

Tuesday, August 11, 2009

Supreme Beef Casserole

1 lb ground beef
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 tsp salt
2 tsp sugar
2 cloves garlic, crushed
1 (5 oz) package egg noodles
1 c. sour cream
1 (3 oz) pkg. cream cheese, softened
6 green onions, chopped with tops
1 c. grated Parmesan

Brown beef in skillet, stirring to break into pieces. Drain off fat and return meat to skillet. Add tomatoes, sauce, salt, sugar, and garlic. Simmer for 5- 10 minutes. Meanwhile, cook noodles and drain. In a bowl, combine sour cream, cream cheese, onions, and noodles. In a greased 2 quart casserole dish, pour a small amount of meat sauce. Cover with a layer of noodle mixture and then Parmesan cheese. Repeat layers, topping with meat sauce. Bake in 350 oven for 35 minutes. Let stand for 5 minutes before serving.

Tostado Casserole

Jen (Aubreysmomma06)
1 lb hamburger
1/2 C chopped onion
15 oz can Tomato Sauce
1 can Refried Beans
1 pkg Taco Seasoning
1 Can sliced Olives
1 can Green Chiles
1 bag Fritos
Shredded Cheese

Brown meat and onion. Add 1 1/2 cups tomato sauce, taco seasoning, olives and chiles. Crush 2 cups of chips, put in bottom on 9x13 pan. Pour meat mixture over chips. Mix remaining tomato sauce and beans together and pour over meat. Bake at 350 for 25 mins. Sprinkle with more chips and shredded cheese and bake until cheese is melted.

chicken Jersualem

Chicken Jerusalem
6 skinless, boneless chicken breasts
1 can Cream of Mushroom Soup
1/2 package cream cheese
1/2 package dry Ranch dressing mix
1 1/4 cup white wine
1 package linguine noodles
Preheat oven to 350. Place chicken in 9x13 dish. In blender combine soup, cream cheese, ranch mix and wine. Blend until smooth and pour over chicken. Cook one hour and serve over a bed of linguine. Sprinkle with Parmesan cheese.

Monday, August 10, 2009

Baked Honey Chicken

Baked Honey Chicken

1 chicken, cut up
4 tablespoons butter (1/2 stick)
(I only use 2 tablespoons)1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt (I only use 1/2 teaspoon salt)
1 teaspoon curry powder

Wash chicken, pat dry.

Melt butter in shallow baking pan. Stir in rest of ingredients. Roll chicken pieces in baking mixture to coat both sides. Arrange meaty side up in dish.
Bake 375 for 1 hour or until tender and glazed. Turn once and baste frequently.

Creamy White Chili

Creamy White Chili

1 pound chicken breast cut into cubes
1 onion chopped
1 1/2 tsp garlic powder
1 tbps oil
2 cans great northern beans, drained
1 can chicken broth
1 cans 4 oz each green chilis
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
one cup half and half

in a large kettle saute chicken, onion and garlic powder in oil until no longer pink. Add beans, borhter, chilis and seasonings.
Bring to boil. Reduce heat and simmmer, uncovered for 30 minutes!
Remove from heat: stir in sour cream and half and half. Serve Immediately!

Hint: be sure to have soup off the heat before adding the creams or the stuff will curdle.

Monday, July 27, 2009

Title: Jewel's Favorite Soup Jill Makes

Description:This recipe is from Woman's Day magazine. I made this for dinner and everyone loved it. It takes less than 30 minutes from prep time to the dinner table!

Ingredients:2 Tbsp olive oil1 onion, chopped2 rib celery, chopped4 ripe tomatoes, diced1 tsp kosher salt6 cups of chicken broth or stock!3 cans cannellini beans-I used great white northern beans2 cloves of garlic chopped1/4 C. fresh parsley choppedserved with: grated parmesan

Directions:1. Heat oil in large pot over med-heat! Add onion and celery and saute for 5-6 minutes! Add tomatoes and salt, and saute for 3 minutes.2. Add broth, beans, and garlic and bring to a boil. Reduce heat to low and simmer for flavors to blend, adding hte parsley during the last 5 minutes. Serve with grated parmesan.

Monday, July 13, 2009

Shoyu Chicken

1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 teas. wine
1 piece ginger (crushed)
2 large cloves of garlic (mashed)

3 pounds - skinless chicken thighs - cut in half or thirds (boneless)

Mix above ingredients well, add chicken. Bring to a boil and lower to simmer. Cook slowly until chicken is TENDER.
Fried Green Tomatoes (squash, zuchini, fish, or just about anything)

(tattoedmomma aka Leda)

-sift the cornmeal and flour, salt and pepper together in a large bowl
-beat the eggs with the buttermilk
-dip whatever you are frying in the eggwash, then flour mixture, then eggwash, then flour mixture again
-drop into very hot skillet of oil/other frying aparatus

Tuesday, July 7, 2009

Lara's Famous Chili

1 lbs lean ground beef
2 tsp minced garlic
1 cup each diced celery, carrots, bell pepper, and one large onion
1/4 ground black pepper
1 can diced tomatoes
2 cups tomato sauce
1-1/4 cup beef broth
2 TBSP bbq sauce
1 can Red Kidney Beans
1 can Butter Beans
1 tbsp dried cilantro
1 tsp salt
2 tsp honey
1 tsp liquid smoke
1 tsp Montreal steak seasonings
1 tsp wosherishire sauce

exta-if you want it spicy
1 tbsp chli poweder
1 tsp ground coriander
1 tsp ground cumin


Cook beef and garlic in a cast iron pan over medium heat until fully cooked. Stir in celery, pepper, and onions. Cook and stir 3 minutes, or until veggies begin to soften.

Stir in spices. Cook for one more minute. Add undrained tomatoes, beans, beef broth, and bbq sauce.

Cover and simmer for 20 minutes.

Monday, June 29, 2009

lemon bars

Lemon Bars

1 cup butter
1 3/4 cup flour
2/3 cup confectioner's sugar (plus more for dusting)

1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan
To make crust:
In a medium bowl, whisk together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

To make topping:
While crust is baking, prepare topping
In a larger bowl, add sugar, flour, and baking powder
Then add slightly beaten eggs and lemon juice
Mix well and pour on top of warm baked crust

Bake for 20-25 minutes
When cool, dust with confectioner's sugar and refrigerate
Cut into bars and enjoy them cold!

Saturday, June 27, 2009

skillet Mac and Beef

Skillet Macaroni & Beef

One Pot Meals
1 ½ lbs ground beef
2 c elbow macaroni, uncooked
½ c onion, minced
½ c green pepper, chopped
2 8-oz cans tomato sauce
1 c water
1 tbsp Worcestershire sauce
1 tsp salt
¼ tsp pepper

Lightly brown beef in skillet; drain. Stir in macaroni, onion and green pepper; heat until onion is soft. Add remaining ingredients. Lower heat; cover and simmer 25 minutes or until macaroni is tender, stirring occasionally. Serves 6 to 8.

Monday, June 22, 2009

Italian Peas

SUBMITTED BY: WORSHIPWARRIORMT PHOTO BY: Cookies "This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good."

RECIPE RATING:Read Reviews (124)
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5 Min
15 Min
20 Min

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and pepper to taste

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

Friday, June 19, 2009

German Pancake

Puff Up Pancake
1/2 C butter
5 eggs
1 1/4 C milk
1 tsp vanilla
1 1/4 C flour
Melt butter in 9 x 13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour and milk with wire whisk or use blender. Add batter to dish and bake for 20-25 minutes. Serve with fruit, powdered sugar and lemon juice

Quick cheese bread

Quick Cheese Bread

3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
3 C (15 ounces) all-purpose flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 tsp salt
1/8 tsp black pepper4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)
3 Tbsp butter, melted1 large egg lightly beaten
3/4 C sour cream

Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.

In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.

Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Monday, June 15, 2009

Poylnesian Pork Ribs

Polynesian Pork Ribs in the Crockpot
therapflu (from Cola022)

3 lbs. boneless country-style pork loin ribs
1 garlic clove, minced
1 small onion, sliced
1 8-oz. can crushed pineapple in unsweetened juice, undrained
3/4 cup ketchup
3 Tbsp. brown sugar
3 Tbsp. hoisin sauce
1 tsp. grated gingerroot

1. Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in cooker. Spoon about half of the pineapple with some of the juice over the ribs. Reserve remaining pineapple and juice. 2. Cover; cook on LOW for 8 hours. 3. About 35 minutes before serving, drain and discard cooking juices from slow cooker. In small bowl, combine ketchup, brown sugar, hoisin sauce, gingerroot, and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to HIGH; cover and cook an additional 25-30 minutes or until ribs are glazed.

Unbelievable Chicken

(recipe from

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

or just broiled the chicken.

Chicken Scampi

Chicken Scampi
Cyndy (MyPB&Jelly)

25 min 10 min prep
SERVES 2-3 , 1 13x9 pan

4-6 garlic cloves, pressed
2 T fresh parsley, chopped
2 T lemon juice
1 tsp garlic powder
1 tsp dried oregano (I used Italian seasoning)
1/2 teaspoon salt
1/2 cup olive oil (I only used 1/4 cup and it was plenty)
1/4 cup white wine or chicken broth
1/4 cup chili sauce (I have used ketchup and it worked fine)
2 boneless skinless chicken breasts, bite-size pieces
angel hair pasta or linguine, cooked per pkg directions
grated romano cheese, for sprinkling

Preheat the oven to 450; grease a 13x9 pan.
In the pan, combine everything except the pasta and cheese.
Bake for 15-20 minutes (chicken should be white inside).
Serve over pasta, sprinkle with cheese.

Sunday, May 24, 2009


Recipe #2 - Easy Mix Pancakes
What you need:
• Water• Premeasured pancake mix either from scratch or from a box mix• 1 gallon Ziploc® bag
What to do:At home: Pre-measure the amount of pancake mix you will need to make the desired amount of pancakes and put that in the bag. Next mark the bag with how much water you will need to add.At Camp: add the desired amount of water and shake the bag (leave some of the lumps in there). Cook pancakes on a hot griddle until bubbles break without filling back in, then flip and cook on other side for a minute. Remove from heat and add your favorite topping.

camping recipes

Hush Puppies

2 cups Corn Meal
1 tsp. Salt
2 tsp. baking powder
1/2 cup dry milk
1 cup water
1 tbls. dry onion flakes

Shape the above ingredients into patties. Fry bacon fat in a cast iron skillet. Brown on both sides. These hush puppies go real good with some freshly caught fish while you are camping

Hawaiian Marinated Grilled Chicken
Recipe Card
Yoshida's Original Gourmet Sauce
Boneless skinned chicken breasts
Sliced round pineapple
Marinate chicken breasts in gourmet sauce overnight in fridge.

Grille until done, basting breasts with sauce while cooking.When chicken is almost done, put pineapple slices on grill to warm.Place pineapple slices on top of chicken and serve.

Recipe Card

Comments:serves 2
1 LB of ground beef
1 small onion (optional)
2 large potatoes
4 carrot
hamburger seasoning (optional)
Aluminum foil(amounts do not need to be exact. This is just a guideline. It will depend on your tastes and how hungry you are!)

1. Pull off 2 large pieces of aluminum foil and lay flat on your work surface2. Split the ground beef in half and place one one each piece of aluminum foil and flatten ground beef into patties3. Put seasonings on ground beef (salt, pepper and/or hamburger seasoning) 4. Slice onion and put onion on top of ground beef. 5. Clean potatoes and slice. Peel first if you so desire. Put potato slices on top of the onions (which is on top of the ground beef).6. Clean carrots and slice. Peel first if you so desire. Put carrot slices on top of potato slices.7. Bring up sides of aluminum foil and wrap contents so that everything is covered.8. Place on grill. The amount of time that it cooks will depend on how much you put in the aluminum foil and how well done you like your hamburger and potatoes. You will eventually want to pull the largest one off and check it. Potatoes and Carrots are done when a fork can go through them.

Thursday, May 14, 2009

hidden valley ranch dressing mix

Not So Hidden Valley Ranch dressing mix
2 teaspoons salt
2 teaspoons garlic powder
3 Tablespoons onion flakes
2 teaspoons pepper
2 teaspoons sugar
2 and 1/2 teaspoons paprika
2 and 1/2 teaspoons parsley flakes

Mix and store in a small Ziplock bag.

Two Tablespoons = one seasoning packet.

Monday, May 11, 2009

olive garden

Olive Garden’s Chicken CapreseOP? - Recipe BoxFor the tomatoes and basil:2 pounds (approximately 8-10) roma (plum) tomatoes, cored and cut into 1 inch pieces, reserving as much tomato juices as possible30 medium fresh basil leaves (no stems), cut into 1 inch pieces4 tablespoons of EVOO, divided use3 tablespoons minced garlic, divided use3 ½ teaspoons Italian seasoning, divided use1 ½ teaspoons and 1 tablespoon salt, divided useFor the chicken:½-¾ cups and 1 tablespoon flour, divided use6 boneless, skinless chicken breasts or breast filletsVegetable oilFor the pasta:1 pound dry capellini (angel hair)For the sauce:½ cup white wine1 ½ cups heavy cream1 cup grated parmesan2 cups shredded mozzarella cheese (for top)- Tomatoes and basil preparation:Combine roma tomatoes, basil, 2 tbsp EVOO, 2 tbsp garlic, 1 ½ tsp Italian seasoning and 1 ½ teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate at least 1 hour.- Chicken preparation:Preheat oven to 350 F. Combine 1 ½ cups flour, 1 tbsp salt, pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Coat a large nonstick skillet with vegetable oil and heat over medium high heat. Place chicken in skillet and sauté for about 2 minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked thru and the internal temperature reaches 165 F.- Pasta preparation:Cook pasta according to package directions. Drain and set aside until needed.- Sauce preparation:While pasta is cooking, heat the remaining 2 tbsp EVOO in a medium sauce pan over medium heat. Add the remaining 1 tbsp garlic and sauté for approximately 1 minute. Do not brown. Slowly add the remaining 1 tbsp flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated parmesan cheese.- Assembling Chicken Caprese:Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle mozzarella cheese evenly over chicken. Place baking dish into the broiler for approximately 2-3 minutes or until mozzarella cheese has melted. Lou’s notes: Original flour called for was 1 ½ cups. That is way too much flour so I cut it back to a more reasonable amount.

Olive Garden’s Alfredo PastaTop Secret Recipes½ cup (1 stick) butter1-2 cloves garlic, minced2 cups heavy cream1/8 teaspoon ground black pepperPinch salt½ cup grated parmesan cheese1 12 ounce box fettuccine pasta (or your choice of pasta)Melt butter in a medium saucepan over medium/low heat.Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.While sauce cooks, bring 4-6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.Spoon pasta onto serving plates with alfredo sauce poured over the top.Makes 2 to 3 large servings.

Lou's notes: Use half a stick of butter instead of a whole stick. Otherwise when it's reheated, it will be greasy.

Olive Garden’s House DressingShannon – 2007Momof28 ounces Paul Newman's Vinegar and Oil Dressing1 clove garlic, peeled and minced1/2 teaspoon Dried basil1/2 teaspoon Dried oregano3 packages Sweet and Low −− or1 tablespoon SugarPut ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

Olive Garden’s Salad Mix RecipeLou – CallMeLou from somewhere on the web1 bag American Blend Dole Salad4-5 slices red onion4-6 black olives2-4 banana peppers1/2 cup croutons1 small tomato, quarteredFreshly grated parmesan cheeseChill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce, red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
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Sunday, May 10, 2009

Rescue 911

Last night, I was busy cleaning up the kitchen. When, I saw my neighbor approaching my front door. I thought it was strange of her to come over so late in the evening. I answered the door and she informed me that our cat was stuck up in a tree. I couldn't believe it. Our little cat stuck up in a huge tree.
As soon as I stepped outside. I could hear the cat meowing. My neighbor said she could hear the meowing around 2:00pm and she came over to tell us be we were still at church. She noticed our lights were on around 7:45pm and she came over to tell us about our cat being stuck up in a tree on her property. Violet said that the cat was even higher up in the tree but she somehow managed to come down to the bottom branch. I told Leroy that the cat was stuck in the neighbor's tree and they probably wouldn't appreciate listening to her meowing all night long. Leroy agreed to get the cat down. Luckily, Leroy had a long enough ladder and was able to get the cat. Leroy hates heights and wasn't too happy about the whole situation. As soon as Leroy grabbed the cat. She started to cry. It was so sad. Well, that's the story. If the cat, does it again. I'm not sure if Leroy will get her out. Hopefully, its a lesson learned.

homemade scouring powder

Homemade Scouring Powder
Some time ago I came across a recipe for Homemade Dishwasher Detergent. It is very simple:
1 C Borax
1 C Baking Soda
1/2 C salt

Friday, May 8, 2009

taco mix

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
2-3 TBS flour

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.

caramel apple jam recipe

Caramel Apple Jam recipe
September 13th, 2007
Yields 7 1/2 pints.
6 cups peeled and diced Granny Smith or Gala apples1/2 cup water1/2 teaspoon butter1 package powdered fruit pectin3 cups granulated sugar2 cups packed brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.

spanish rice mix

Spanish Rice Mix

2 cups white rice -- uncooked
2 teaspoons parsley
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon beef bouillon granules
2 tablespoons onion flakes
2 teaspoons sugar
1/2 teaspoon paprika
1 teaspoon chili powder

Mix all ingredients in cloth bag or jar.To give away as a gift in a food basket:When ready to cook add 28 oz canned tomatoes with the juice, 1 3/4c water 1T margarine. Bring to a boil, reduce heat. Cover. Simmer for about 25 min until tender.

Thursday, May 7, 2009

cockpot ranch chicken

Crocpot Ranch Chicken
2-4 boneless chiken breasts
1 packet ranch dressing mix
1 can cream of chicken soup
1 8oz block cream cheese
Put chicken, ranch packet and soup in crockpot. Cook 8 to 10 hours on low. Put the cream cheese in the last 30 minutes of cook time. Shred and we serve over rice, noodles, or mashed potatoes. My kids love it!

Monday, May 4, 2009

crockpot touch of the orient chicken

Crockpot Touch of the Orient Chicken
4-6 Boneless, skinless chicken breasts (I use two packages of chicken breast tenderloins)
1 8-oz. Can of tomato sauce
1 clove Garlic, minced or crushed
1/4 cup Brown sugar
1/2 cup Soy sauce
Trim and rinse the chicken breasts (no need to do this if you're using tenderloins) and put them in bottom of crockpot. In a bowl, mix tomato sauce, garlic, brown sugar and soy sauce. Pour on top of the chicken. Cook on low for at least five hours. Serve with cooked rice.

Sunday, May 3, 2009

Oatmeal Butterscotch Toffe Chip COokies

Oatmeal Butterscotch Toffee Chip Cookies
2 sticks softened butter
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ½ Cups flour
½ Cup quick oats
1 teaspoon baking soda
½ teaspoon salt
2 ½ Cups butterscotch chips
1 Cup toffee chip pieces
1. Preheat oven to 375 degrees F. In a stand or electric mixer cream butter and sugars. Beat in egg and vanilla until well combined. In a large bowl combine flour, oats, baking soda and salt. Slowly add to wet ingredients along with the butterscotch chips and toffee bits just until combined.
2. With a medium cookie scoop, scoop onto a silpat or parchment lined cookie sheet. Bake for 9 minutes or until cooked to your liking. Let cool for 5 minutes before removing.

Friday, April 24, 2009

Cheesy Mac and Beef

1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water
8 oz elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese

Steps Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan (wash hands); cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve. (Makes 6 servings.)

Wednesday, April 22, 2009

smashed potato chicken potpie

Smashed Potato Chicken Potpie

3 T butter or margarine (subbed olive oil)
1/3 cup all-purpose flour
1/2 tsp seasoned pepper
1/4 tsp salt
1 14-oz can reduced sodium chicken broth
3/4 cup milk
2 cups frozen peas and carrots, thawed
2 cups frozen cut green beans, thawed
2 1/2 cups chopped cooked chicken or turkey
1 20-oz pkg refrigerated mashed potatoes (2 2/3 cups)
2 T grated Parmesan cheese
1 clove garlic, minced, or 1/2 tsp bottled minced garlic

1. In a large saucepan, melt butter over medium heat. Stir in flour, 1/4 tsp of the seasoned pepper, and the salt. Add chicken broth and milk all at once [unless you care about lumps, in which case add liquid gradually]. Cook and stir over medium heat until thickened and bubbly. Stir in thawed vegetables and cooked chicken. Pour into an ungreased 3-quart rectangular baking dish (9x13).

2. In a medium bowl combine mashed potatoes, cheese, garlic, and the remaining 1/4 tsp seasoned pepper. Using a spoon, drop potato mixture in large mounds over chicken mixture in baking dish.

3. Bake, uncovered, in a 375º oven for 30 to 40 minutes or until heated through. Let stand for 5 minutes before serving.

Sunday, April 19, 2009

ham and cheese roll ups

Ham & Cheese Roll-Ups

8-inch whole wheat flour tortilla 1 to 2 tbsp. light cream cheese, softened 1/2 small carrot, shredded 2 tbsp. preshredded, reduced-fat cheddar cheese 1 oz. thinly sliced lean deli ham Spread the cream cheese evenly over tortilla. Layer with carrots, cheese, and ham. Roll up tightly and slice in half. Serve with a dipping sauce (such as honey mustard or barbecue), sliced strawberries or melon, and a glass of milk.

Tuesday, April 14, 2009

bbq grilled steak wraps!

BBQ Grilled Steak Wraps
Amy – amylzKraft -
Makes: 4 servings
1 beef sirloin steak (1 lb.) 1 onion, sliced 1/2-inch thick 1 each: red and green pepper, quartered 1/2 cup Barbecue Sauce8 Flour Tortillas 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

PREHEAT greased grill to medium heat. GRILL steak 1 min. Add vegetables to grill. Cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce for the last 5 min. of the grilling time. CUT steak and vegetables into thin strips. Spoon evenly onto tortillas; sprinkle with cheese. Roll up.

Calories 450 Total fat 13 g Saturated fat 4.5 g Cholesterol 70 mg Sodium 970 mg Carbohydrate 53 g Dietary fiber 3 g Sugars 15 g Protein 29 g Vitamin A 8 %DV Vitamin C 40 %DV Calcium 25 %DV Iron 25 %DV Healthy Living Information

lentils and sausage

Crockpot Lentils and Sausage(Missie)
8 oz dry lentils
1 16-oz can diced tomatoes
1 16-oz can tomato sauce
1 14-oz can beef broth
1 carrot, chopped
1/2 small onion, chopped
1/2 lb smoked sausage, cut into bite-sized pieces

(the original recipe calls for the whole pound, but I just cut the 1/2 lb. into really small pieces so that you get a taste of the sausage in every bite, but without having to consume so much meat! Also, I usually get the light sausage.)1 tsp rosemary1 tsp dried basilRinse lentils; do not soak. In slow cooker, combine all ingredients; mix well. Cover and cook on high for 3 hours or low for 6 to 7 hours. Stir well before serving. Top each bowlful with grated parmesan and serve with warm, crusty bread. Makes 6 really big servings.


Christine's Goulash (aka 20 minute dinner)
1.25 lb ground beef (1 small package)
1 medium onion chopped
1 red or green bell pepper chopped
2 cloves garlic minced
salt and pepper to taste (I use 1/2 tsp salt, and 1/2 tsp pepper)
1/2 tsp garlic powder1
TB Worcestershire Sauce
1 TB sugar
1 small can tomato paste with oregano, basil and garlic
2 small cans tomato sauce
2 small cans of water (using empty tomato sauce cans)
3 cups uncooked elbow macaroni

In a sauce pan, brown ground beef with onion, bell pepper and garlic. Add salt and pepper, garlic powder, Worcestershire Sauce, tomato paste, tomato sauce, and water. Simmer for 15 minutes. Meanwhile cook elbows until desired tenderness. Stir pasta in sauce and serve!This can also be transferred into a 3 qt casserole, and topped with sharp cheddar cheese. Bake for 20 min at 350. (Undercook elbows slightly, around 6 minutes if using this application.

Sunday, April 12, 2009

diet info!

If you are both trying to keep your diet healthy and eating the right amounts of fruits, vegetables and lean meats. I think one of the biggest things you may be missing that would take up a considerable portion of your calories and is essential to a healthy diet is your "good" fats... 20-30% of your daily calorie intake should come from fats (the ones that promote heart health, brain function, etc) with no more than 10% of those being from saturated fat.
If you are on a diet of 1400 calories a day, you should be getting 280-420 calories from fats a day (no more than 140 cal from saturated fat). While protein and carbs are 4 calories per gram, fat is 9 calories per gram. This means, for your 1400 calorie goal, you should be eating between 31-46 grams of fats a day (with no more than 15g of those being saturated fat).
Avoid Trans Fats (none of them are good for you...) but below are some suggestions on small snacks you could add that would put the essential fats into your diet, and won't make you feel "full" like the meals you've been trying to pack in.
Low fat cheese (1/4 cup added to a salad will add 80 calories and 4.5g of fat, 2 of which are sat)
Avocado's (1/2 an avocado is 144 cal and 13g of fat, 1 of which is sat)
Raw Whole Almonds (1/4 cup is 180 cal, 15g of fat, 1 of which is sat)
Hazelnuts (1oz, 183 cal, 17.7g fat, 1.3 of which is sat)
Pecans (1oz, 201cal, 21g fat, 1.8 of which is sat)
Spectrum Organic Flaxseed Oil (1tbsp, 130 cal, 14g fat, 1.5 of which is sat)
Walnuts (30grams, 200 cal, 20g fat, 2 of which is sat)
Atlantic Wild Salmon cooked over dry heat (6 oz, 310 cal, 13.8g fat, 2.2 of which is sat)
Natural Peanut Butter (2tbsp, 210 cal, 16g fat, 2.5 of which is sat)
Olive Oil (1tbsp, 120 cal, 14g fat, 2 of which is sat
As you can see, if you take a handful of nuts and add a tbsp of olive or flaxseed oil and throw them into your salad, or even just eat the nuts as a little snack, you will add an extra 200-300 calories to your daily intake and ensure you get the healthy fats you need.
If you want to read more about the good fats and what they do for your body, read this article: ts.htm it has some really good information about how to pick the right fats in your diet and why they are SO important.

Monday, March 30, 2009

homemade bread

Earl's Home Made BreadforKitchenAid Mixer
Measuring: When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK. This is the most important thing for getting consistency.
5 1/2 C bread flour
1 TBS salt
2 1/2 tsp rapid rise or bread machine yeast
16 oz very warm water
1 TBS olive oil
2 TBS honey
Place all dry ingredients in the mixer bowl but don’t turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half—until ingredients are pretty well together and shut it off. Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes. Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like. If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier. Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.

Lara's notes: This is the easiest bread to make. The whole house smells awesome! I'm going to make it on a regularly basis.

Sunday, March 29, 2009

fried cabbage

Fried Cabbage

3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar

Directions1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

Dinner menu for the next two weeks!

I'm so proud of myself. I have come up with two weeks of dinner ideas. I'm hoping to spend a lot less time on the computer trying to come up with dinner ideas! Hopefully, Everyone will enjoy dinner!

Dinner Ideas

P.F. Chang Mongolian beef serve over rice
Chicken or Shrimp Fried Rice
Boston Market Mac and Cheese
Chicken Ring
Fried Cabbage and Corn Beef In Crock Pot
Homemade Pizza Dough and Pizza Sauce
Onion Gravy and Beef Patties over Boiled Potatoes
Simple Potato Cheese Sauced served over Baked Potatoes by Lola Egle recipe!
Gourmet Mushroom Risotto
cheese burger soup
Tacos and black beans-sister share site
Shepherds Pie
Catalina Chicken StirFry
Orange Chicken over Rice
Quick Quesadilla Pockets
Veggie Soup


Hummus #2Rachel ~ burns_toast

1 (15 ounce) can garbanzo beans
2 tablespoons creamy peanut butter
1 lemon zested and juiced
1/3 cup olive oil
dried parsley
dried cilantro
salt and pepper

DirectionsDrain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more lemon juice, salt and pepper.
Rachel's Notes* I totally spaced and did not reserve the bean liquid, so I added more olive oil, until it looked good

catalina chicken stir fry

Catalina Chicken Stir Fry
3/4 cup Catalina dressing (Kraft)
1/4 cup soy sauce
1 clove fresh garlic, minced
(1/2 tsp garlic powder)
1 lb boneless skinless chicken breasts, cubed (approx 2-3)
1 (16 oz.) pkg. frozen mixed Oriental Vegetables, thawed and drained (or any veggies you like)

Cooked rice In a wok or fry pan, sauté garlic in a little of the dressing. Add rest of dressing, soy sauce, and chicken. Cook 5 minutes. Add vegetables and onion. Cover. Simmer 5-7 minutes until vegetables are crisp tender. Serve hot over cooked rice.Sandy’s notes: the veggies are the best part so double the veggies and sauce.

mac and cheese

Boston Market's Macaroni & Cheese
main dish
, pasta, side dishes
4 oz dry macaroni
1/2 stick of butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
1 dash pepper
2 cup milk
1 tablespoon minced onion
1 cup american cheese (velveeta)

Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion and flour. Allow this to thicken and slowly add the milk. When all milk is added add the cheese. Add the salt, pepper and dry mustard. When the sauce is thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400~ for 20 mins. Formatted by


Fruit 'n' Nut Granola
Cookin' Up Country Breakfasts Cookbook Try a FREE ISSUE of Taste of Home!
The combination of crunchy nuts and chewy fruit makes this granola a hit for breakfast or snacking. It's packed with lots of ingredients that taste great.
CATEGORY: Breakfast/Brunch
TIME: Prep: 20 min. Bake: 35 min. + cooling
4 cups old-fashioned oats
1 cup nonfat dry milk powder
1 cup chopped dried mixed fruit
1/2 cup chopped walnuts
1/4 cup toasted wheat germ
3 teaspoons ground cinnamon
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup raisins
Directions: In a large bowl, combine the oats, milk powder, fruit, walnuts, wheat germ and cinnamon. In a small saucepan over medium heat, bring brown sugar and water to a boil. Remove from the heat; stir in oil and vanilla until mixed. Pour over oat mixture and toss to coat. Pour into a 15-in. x 10-in. x 1-in. baking pan. Bake at 275° for 35-45 minutes. Stir in raisins. Cool, stirring occasionally. Store in an airtight container. Yield: 7 cups.


Broccoli Trees with Cheesy Dipping Sauce
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Makes 4 Servings
1 small head broccoli, cut into florets
1 tablespoon canola oil or butter
1 tablespoon all-purpose flour
3/4 cup 1% lowfat milk
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
3/4 cup shredded reduced-fat Cheddar cheese
Steam the broccoli until crisp tender, about 5 minutes. Set aside uncovered off the heat.
While the broccoli is cooking, heat the oil or butter in a small saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the flour turns light golden, about 1 minute. Raise the heat to medium-high. Slowly whisk in the milk, mustard, and garlic powder and bring to a simmer, whisking often. Reduce the heat and continue to simmer and whisk gently until the mixture thickens slightly, about 2 minutes. Remove from the heat and stir in the cheese until melted.
Pour the sauce over the broccoli or serve the sauce in four individual small bowls and use for dipping.

quick quesadilla pockets

Quick Quesadilla Pockets
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Makes 6 to 8 Servings
1 tablespoon canola oil
1 large red bell pepper, finely diced (about 1 ½ cups)
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 1/2 cups frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained and rinsed
1/2 cup salsa
2 cups preshredded reduced-fat Mexican cheese blend or Cheddar cheese
Six to eight 8-inch flour tortillas
1/2 cup reduced-fat sour cream, optional
Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chili powder, and onion powder and cook until the peppers are tender, about 5 minutes.
Preheat the oven to 400°F.
Add the corn, beans, salsa, and 1 1/2 cups of the cheese to the skillet and cook until the cheese melts and the mixture is heated through, about 2 minutes.
To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla. Fold over, press down gently, and place each on the prepared baking sheet. Sprinkle the remaining cheese over the tortillas.
Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes. Cut into quarters and serve. Top with sour cream as desired.

egg mcmuffin

Ham & Cheesy Breakfast Sandwich
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Makes 1 Serving
1/2 teaspoon canola oil
1 large egg, beaten
1 slice reduced-fat Cheddar or American cheese
1 slice lean deli ham (1/2 ounce)
1 whole wheat English muffin, halved and toasted
Heat the oil in a small nonstick skillet over medium high heat. Add the egg; cook 1 minute.
Fold the egg in half and then half again to approximately the size of the muffin. Top with the ham and cheese and cook, covered, until the cheese melts, 1 to 2 minutes. Place between the muffin halves.

cowboy wraps

Cowboy Breakfast Wraps
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Makes 4 servings
One 6-ounce bag pre-washed baby spinach or 4 cups packed baby spinach
1 tablespoon olive oil or canola oil
Salt and freshly ground black pepper
5 large eggs, beaten
1/2 cup preshredded reduced-fat Cheddar cheese
Four 8-inch flour tortillas
1/4 to 1/2 cup mild salsa
Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, stirring occasionally, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste. Add the eggs and cheese and cook, stirring frequently, until the eggs are set, about 2 minutes.
Stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
Assemble the wraps by placing a quarter of the egg mixture on each tortilla. Top with 1 to 2 tablespoons of salsa, wrap burrito style, slice in half, and serve.

schoolhouse chili

Schoolhouse Chili
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Makes 6 Servings (4 dinners / 2 lunches)
1 tablespoon canola oil
2 large carrots, shredded (about 2 cups)
1 pound lean ground beef (90% lean or higher)
One 28-ounce can crushed tomatoes
One 15 1/2 -ounce can blackeye peas or pinto beans, drained and rinsed
One 15-ounce can corn kernels, drained and rinsed (or 1 1/2 cups frozen corn kernels, thawed)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/3 cup preshredded reduced-fat Cheddar cheese
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and beef and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
Stir in the tomatoes, beans, corn, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes.
Serve in individual bowls and top with shredded cheese. Heat leftovers and pack in a thermos along with some of the shredded cheese on the side.

roast beef wraps

Thousand Island Roast Beef Wraps

Makes 2 Servings
2 to 3 romaine lettuce leaves, coarsely chopped (1 cup)
1 small carrot, shredded (1/3 cup)
2 tablespoons lite thousand island salad dressing
Salt and freshly ground black pepper
4 slices lowfat mozzarella cheese (3 ounces)
4 slices deli roast beef (3 ounces)
Two 10-inch flour tortillas (white or whole wheat)
1. Place the lettuce, carrot, and dressing in a bowl and stir to combine. Season with the salt and pepper to taste.
2. Arrange the cheese, roast beef, and then the lettuce mixture evenly down the center of each tortilla. Roll up tightly burrito style, slice in half, and serve.

Wednesday, March 18, 2009

Baked Potato Soup

Baked Potato Soup
SUBMITTED BY: Kristi Teague PHOTO BY: mommymeggy "'A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite,' recalls Kristi Teague of Southside, Tennessee. 'A dash of hot sauce a little basil give it special flavor.'"

10 Min
20 Min
30 Min

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.