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.
Wednesday, December 30, 2009
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
Zinfandel
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 6 servings
Ingredients
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
Directions
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.
By: Tamara
"This is the recipe my mother used for sloppy joes, and it always gets compliments!"
Rate and Review
Zinfandel
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 6 servings
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
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
Directions
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
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
Ingredients:
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
Preparation:
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.
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
Ingredients:
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
Preparation:
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)
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!
*Notes
*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
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!
*Notes
*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
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