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)."

RECIPE RATING:Read Reviews (412)
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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.