Just follow the recipe!

White bean chili

2011-02-13T17:16:00.000-08:00

My good friend Sarah sent me this recipe recently for a great white bean chili which she made from the following recipe and served with Juanita's tortilla chips, these are very crispy, crunchy, and fried! They are like the tortilla chips served at good Mexican restaurants while you wait for the food...the kind you fill up on cause they are light and crispy and yummy and the salsa is sooooo gooooood :) Anyways, this white bean chicken chili is WAY YUMMY!

Turkey and Quinoa meatloaf

2011-01-04T10:31:00.001-08:00

This recipe came to me via my SIL and I subsequently found it on AllRecipes.com so I linked the post title to their site. LINKY :)
Turkey and Quinoa Meatloaf ( I used ground beef)
Ingredients

* 1/4 cup quinoa
* 1/2 cup water
* 1 teaspoon olive oil
* 1 small onion, chopped
* 1 large clove garlic, chopped
* 1 (20 ounce) package ground turkey
* 1 tablespoon tomato paste
* 1 tablespoon hot pepper sauce
* 2 tablespoons Worcestershire sauce
* 1 egg
* 1 1/2 teaspoons salt
* 1 teaspoon ground black pepper
* 2 tablespoons brown sugar
* 2 teaspoons Worcestershire sauce
* 1 teaspoon water

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Dinosaur Cookies

2010-11-02T17:38:00.000-07:00

Dinosaur Cookies
*I had a hard time finding a recipe for these because my husband's family made runny, not measured, not cooked very well variations and my family never made them. I don't know what they are really called...

1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla

Bring butter, cocoa, sugar, milk to a boil. Cook for about 2-3 minutes, don't burn. Add rest and drop on foil.

Eggnog

2010-11-02T17:34:00.001-07:00

EGGNOG - light
This is an egg (cooked) eggnog which I like better because the pudding ones don't seem as good later. It was adapted from a cooking light recipe

3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract

Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly. Put the egg yolks in a bowl. Whisk 1 C of the boiling mixture into the egg yolks gradually. Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened. Remove from heat and add vanilla and rum extract. Cool in refrigerator for at least 4 hours. Carefull because this can form a skin on the top while cooling.

You can add more or less nutmeg and rum extract. I usually just do it by taste. You can use fat free sweetened condensed milk and lowfat milk and still tastes good.

Sweet and Sour Pork

2010-05-21T14:05:00.000-07:00

Aunt Barbara’s Sweet and Sour Pork Serve 5 to 7

2 lbs uncooked pork to dredge pork 4 T. cornstarch

2 cups water

4 T. soy sauce

Combine for sweet and sour sauce

4 T. cornstarch (add last)

1 cup water

1/3 cup vinegar (apple cider vinegar)*

¼ cup soy sauce

¾ cup sugar

¾ cup green pepper (shredded) (can omit)

¾ cup carrots (roll cut) (Oblique cut some, like triangle)

¾ cup onions (shredded)

¾ cup chunk pineapple

2 T. oil for stir-frying

Oil for deep fat frying (390 degrees)

Preparation

Cut uncooked pork into 2” X 2” pieces. Put into heavy sauce pan with 2 cups cold water, bring to boil and simmer for 20 minutes. Take from pan and let cool.

Drain pineapple. Shred green pepper and onion. Roll cut carrots.

Combine sugar, soy sauce, vinegar, cornstarch and water in sauce pan. Cook over low heat until thickened.

Heat pan. Add oil. Add carrots: stir-fry 1 minute, remove to sweet and sour sauce. Heat oil to 390 degrees for deep fat frying.

Dredge cool pork in mixture of 4 T. cornstarch and 4 T. soy sauce. (leave 10-15 minutes improves flavor, add all pork at once, stir) Deep fry until pork is a deep rich brown. Then add to sweet and sour sauce. Heat all ingredients through, do not boil. Serve at once.

(Put rice on big platter then pour sweet and sour over)

*For milder sweet and sour sauce, substitute juice from chunks of pineapple

(Boil and deep fry meat in morning. Do cutting also. Then before serving make sauce, add fried meat, onion. Then stir fry carrots and green pepper.)

Taco Seasoning

2010-05-20T17:06:00.001-07:00

This is to make seasoning without MSG.
Ingredients

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

Lasagna Soup

2010-04-28T16:48:00.001-07:00

This is another great recipe from my good friend Jenn Hawkes. I just invited her to the blog so hopefully she will put more of her scrumptious stuff on here for us.

Ingredients:
1 lb. Italian Sausage (I use Italian turkey sausage)
2 C onions, chopped
1 C carrots, diced
2 C mushrooms, sliced (or diced)
2 T garlic, minced
4 C chicken broth
1 14.5 oz can Italian style stewed tomatoes (I use diced cause my hubbie won't eat stewed tomatoes)
1 10 3/4 oz. can tomato sauce
1 C penne pasta or pasta or your choice ( I actually use 2 C. of pasta to make it go further)
2 C fresh spinach, chopped
1 C provolone or mozzarella cheese, diced
1/4 C Parmesan cheese, shredded
4 t. thinly sliced fresh basil

Brown sausage, then add onions and carrots and saute for 3 minutes. Stir in mushrooms and garlic and saute another 3 minutes. Add broth, tomatoes, tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked about 10 minutes or until pasta is done. Stir in spinach and cook until wilted.
Place in bowls and top with some Parmesan, mozzarella, and basil.

A great slow-cooker carnitas recipe!!

2010-04-14T13:23:00.000-07:00

OH MY GOODNESS!!! CAN YOU SAY "TO DIE FOR" ? Go on over here to try out this fabulous recipe!

Slow cooker Carnitas

Chicken and Corn chili

2010-03-22T13:21:00.000-07:00

Ingredients:
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal

Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.

Jenn's Spaghetti Sauce

2010-03-16T16:35:00.000-07:00

3 lbs. ground beef
2 lg onions
2 cloves garlic
28 oz. diced tomatoes
3 Tbsp olive oil
3.5 tsp. Italian seasoning
1.5 tsp. chili powder
12 oz. tomato paste
1 tsp. oregano
2 tsp. salt
24 oz. tomato sauce
3 bay leaves
1/2 C. apple juice
dash of Worcestershire sauce

Saute onions in olive oil, add beef and cook through. add the remaining ingredients.

Portguese Chourico and Kale soup

2010-02-04T08:20:00.000-08:00

We seriously LOVE this soup! This is a Rachael Ray version of this soup but it is so easy and YUMMY! I thought I would post it here for everyone to use. Since we can't find chourico here I use turkey Italian sausage and it comes out just fine! And I actually change it to half beef broth, half chicken broth.

Ingredients

* 2 tablespoons (2 turns around the pan) extra-virgin olive oil
* 3 medium white waxy potatoes, like yukon golds, peeled and diced
* 2 medium onions, chopped
* 4 to 6 cloves garlic, chopped
* 2 bay leaves, fresh or dried
* 1 pound kale, coarsely chopped
* Coarse salt and pepper
* 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
* 1 can diced tomatoes
* 1 pound diced chourico, casing removed
* 1 quart chicken broth
* Warm, crusty bread

Directions

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

Asian Chicken Peanut Wraps

2010-01-16T10:07:00.001-08:00

This is from Abby welker's craft/food/life fun site here: Abby Welker

If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!

Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:

ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)

4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice

For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)

Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.

Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)

Finely grate the carrot; set aside in a separate bowl.

Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!

**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.

Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.

Recipes from other sites

2010-01-12T07:44:00.000-08:00

Sometimes I post things I haven't tried from other sites or from emails I get because they look/sound really good to me and I am deleting emails and don't want to lose the recipe. Other times it's because I tried to find a recipe off a site that was linked somewhere else and the recipe is gone. So this way, I know where I can find the recipe again! Feel free to use the site to do the same!

Cranberry-Mustard Pork Loin

2010-01-12T07:39:00.000-08:00

Cranberry-Mustard Pork Loin Recipe from Taste of Home
* 8 Servings
* Prep: 15 min. Cook: 4 hours

Ingredients

* 1 boneless whole pork loin roast (2 pounds)
* 1 can (14 ounces) whole-berry cranberry sauce
* 1/4 cup Dijon mustard
* 3 tablespoons brown sugar
* 3 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 cup cold water

Directions

* Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
* Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.

Nutrition Facts: 3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.

Beef Vegetable Soup

2010-01-12T07:38:00.000-08:00

Beef Vegetable Soup From Taste of Home

It goes well with a fruit salad and bread.

9 ServingsPrep: 10 min. Cook: 4 hours
Ingredients

* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 4 cups spicy hot V8 juice
* 2 cups coleslaw mix
* 1 can (14-1/2 ounces) Italian stewed tomatoes
* 1 package (10 ounces) frozen corn
* 1 package (9 ounces) frozen cut green beans
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried basil
* 1/4 teaspoon pepper

Directions

* In a large nonstick skillet, cook the beef, onion and garlic over
* medium heat until meat is no longer pink; drain. Transfer to a 5-qt.
* slow cooker. Stir in the remaining ingredients. Cover and cook on
* high for 4-5 hours or until heated through. Yield: 9 servings.
*

Nutrition Facts: 1 cup equals 169 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 578 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Click here to find out more!

French Toast Puffs

2010-01-06T14:26:00.000-08:00

These are from my friend Jenny

French Toast Puffs

Cream:
1 cup sugar
2/3 cup butter or margarine
2 eggs

Sift into a separate bowl:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg

Pour out 1 cup milk in a pourable container.
Alternatively add the flour mix and the milk to the creamed mixture, beating well each time.
Spoon into greased muffin tin up to 2/3 full - they'll puff up huge.
Bake at 350º for 20 - 25 minutes. Check at 15, and when the toothpick comes out clean, you're set.
Immediately take out of the pan. Melt about a stick of butter (margarine is ok) in a bowl, and add into another bowl 1/2 cup sugar + 1 teaspoon cinnamon. Dip the tops of the muffins in butter and then into the cinnamon sugar mixture. Serve warm.

Peanut Butter Cups

2010-01-06T14:21:00.000-08:00

Peanut Butter Cups
*or as I like to call it...how to clog an artery in one bite (they are super good)

2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
1 can peanut butter, or 2 cups (best with creamy)
1 - 1 1/2 packages milk chocolate chips, or large chocolate bars that equals approximately 14 oz.

Mix the butter, powdered sugar, graham crackers and pb very well.
Spread on a cookie sheet, I use a 15x11 pan
Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. Freeze for best results but chilling is fine.

Roasted Tomato Soup

2009-12-16T13:33:00.001-08:00

Ingredients

* 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
* 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
* 3 garlic cloves, unpeeled
* 4 teaspoons extra-virgin olive oil, divided into 1 tablespoon plus 1 teaspoon
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups reduced-sodium chicken or vegetable broth, divided
* 1/4 cup tomato juice
* 1 teaspoon tomato paste
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon fresh basil, chopped
* 1 dash brown sugar (optional)
* 1/2 cup whole-kernel corn, fresh from 1 ear, or frozen and thawed

Preparation

1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
2. Toss tomatoes, onion, and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4. Transfer the vegetable puree to a large, heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil, and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into six soup bowls; garnish with corn and serve.

Makes 6 servings

Tortilla soup

2009-11-15T18:27:00.000-08:00

This is a recipe from my neighbor who made it for us last Sunday and it was WONDERFUL!!!

1 Onion
2 Cloves Garlic, minced
1 Tbsp Olive Oil
1 tsp. chili powder
1 tsp powdered cumin
1 tsp lime juice
1 tsp garlic powder
1 can (28 oz.) crushed tomatoes
2 cans condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
sliced avacado
shredded cheese (I used cheddar, they recommend monterey jack cheese)
chopped green onions (optional)
sour cream

In medium stock pot, heat olive oil over medium heat. Sautee onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, lime juice, broth and water. Bring to a boil, and simmer for 5-10 minutes.
Stir in corn, hominy, chiles, beans,cilantro, and chicken. Simmer for 1 hour.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avacado slices, cheese, chopped green onion and sour cream.

Spaghetti Squash Primavera

2009-11-12T18:49:00.000-08:00

Got this off of The Thrifty Mama

Servings: 4 Servings
Total Time (median): tell us
Ingredients

* 1 Spaghetti; (3 lbs) squash
* 3 tb Olive oil; divided use
* 2 Garlic clove; minced
* 1/2 c Mushrooms; sliced
* 2 lg Tomatoes; coarsely chopped
* 2 ts Dried oregano
* 2 tb Olives; chopped
* 2 tb Pine nuts
* 1 ts Salt
* 1/2 ts Pepper
* 1 c Romano cheese; shredded

Preparation

Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point of a knife poke several holes in squash. Bake until tender to center when pierced with a knife, 55 to 60 minutes. Cut squash open and let stand until cool enough to handle. Meanwhile, in a large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes, oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is cook, discard seeds. With a fork, scoop out squash strands onto serving platter. Toss with remaining tablespoon of olive. Reheat sauce if necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers. Posted to JEWISH-FOOD digest by Nancy Berry on Apr 30, 1998

Jalapeno Ranch Dip (creator: Hilary Checketts; co-taster: Kellie Bryson)

2009-10-23T20:24:00.000-07:00

1 bunch cilantro - chopped a couple times to fit in the blender
3/4 c. half & half
2 packages Ranch Dressing Mix
1 c. sour cream
1/3 c. mayonnaise
1/3 -1/2 c. chopped jalapeños and some of the juice from a jar (we use Mt. Olive brand. You can find it near the olives at HEB)
Salt to taste

In a blender, blend cilantro with the half and half until the cilantro is completely mixed in. Add the remaining ingredients one at a time and blend together. If you want it on the spicier side add more jalepenos and juice. But keep in mind the dip gets spicier & tastier over time. We suggest making the dip at least a few hours before you want to serve it (if it will remain un-sampled that long!) Serve with tortilla chips or over anything that you want to give a little extra flavor: any mexican food, salads, pasta, etc.*

Brownies!

2009-10-23T20:21:00.000-07:00

These are instructions to some delicious brownies a friend of mine makes...trust me they are to die for!

1. Layer of brownies in a 9x13 pan...you can get that size in the box

2. 1 can of cream cheese frosting on top of the brownies after they have cooled.

3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.

4. Chill for about 30 minutes.

Another cool blog

2009-10-20T21:03:00.000-07:00

This is a cool blog from another Mom who used to be a caterer. I think it is good inspiration for the rest of us to help us with organization of our kitchens.

Meal Planning

Sweet Butternut Squash

2009-10-12T16:46:00.000-07:00

Sweet Butternut Squash

*this recipe has the texture of a pie and could be used as a pie filling, it is more dessert and less side dish

3 cups cooked,mashed butternut squash

2 eggs beaten

1/2 cup brown sugar

1/2 cup whole/2% milk (use a little less than 1/2 cup)

1/4 cup butter

2 tsp vanilla

dash of nutmeg

*optional toppings

1 Tbs butter

1/2 cup brown sugar

1/3 (instant) oatmeal

about 1/8 to 1/4 cup milk

Melt in a sauce pan and pour over the squash about 10 minutes before it finishes

*optional topping

1/2 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped pecans

Mix together and sprinkle over the squash before cooking

Combine all ingredients and bake at 350 degrees for about 40 - 45 minutes or until the sides brown and bubble.

Spam posts from the email

2009-06-02T06:42:00.001-07:00

Hi ladies! I have changed the email to save as drafts since we got a few posts from spammers out in hong kong :) This way they can send to the email but it won't post until I check it. So I will make sure to check this blog twice a week and make sure that any emailed recipes get put up on the site and all spam gets deleted :) Thanks for posting!!! I love trying your new recipes!

Summer Chicken Pasta:

2009-05-18T18:28:00.002-07:00

HEB pre seasoned fajita chicken breasts
bag swirl garden noodles
avocado-cut into small pieces
sliced green onion
sliced black olives
chopped cucumber
crumbled feta cheese (whole container)
half finely diced bell pepper
greek vinergerette dressing
olive oil

bake chicken as directed and chop into pieces. cook pasta let cool with olive oil. toss all together.
best served cold.

Pizza Spaghetti:

2009-05-18T18:28:00.001-07:00

Take 1 bag of pepperoni (you can add the whole bag or less)
diced green bell pepper
diced onion
minced garlic
can of sliced black olives
can of chopped mushrooms
jimmy deal style breakfast sausage
diced smoked link sausage
jar of spaghetti sauce
Spaghetti noodles

Cook pasta. Mean while cook breakfast sausage and link sausage and cook, then and veggies (onion, bell pepper, mushrooms, garlic, basil). Mix all together with sauce. Top spaghetti with sauce, mozzarella cheese, olives. You can add all of these items or delete some....whatever you like on pizza.

Crisp apple walnut Salad:

2009-05-18T18:27:00.001-07:00

Torn Romaine lettuce
Diced gala apples
Candied glazed walnuts
Craisins
Crumbled Feta Cheese
Girards Light Champaign Dressing
Toss and eat! YUM!

Truffle cake with chocolate glaze

2009-05-08T10:46:00.000-07:00

This was made for me by my friend Sarah and then I made it too...MMMMMMMMMMMMMMMMMMM. It comes from The Whimsical Bakehouse book and it is SOOOOOO GOOOOOOOOOOOODDDDDDDD! Please ignore the fingermarks in the glaze ;)

Here goes:

Cake ingredients:
8 ounces (2 sticks) unsalted butter
6 ounces semisweet chocolate
6 ounces unsweetened chocolate
5 large eggs
1/2 C sugar
2 tsp vanilla extract
1/2 C sugar
1/3 C light corn syrup

Directions:
1)Grease and flour one 9x2 inch round pan and line the bottom with parchment paper.
2)Preheat the oven to 350 degrees
3) Combine in a heatproof bowl placed over hot water:
8 ounces (2 sticks) unsalted butter
6 ounces semisweet chocolate
6 ounces unsweetened chocolate
4)Stir until melted, then cool for 5 to 10 minutes.
5)In the bowl of an electric mixer at high speed, use a whisk attachment to beat:
5 large eggs
1/2 C sugar
2 tsp vanilla extract
6)Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.
7)Meanwhile in a saucepan, heat to a full boil:
1/2 C sugar
1/3 C light corn syrup
8) Remove from heat and slowly beat the hot syrup into the eggs with the mixer at low speed.
9)Beat at medium speed until the batter reaches the top of the bowl, about 8 minutes, then decrease the speed to low and beat in half of the chocolate mixture.
10)Before it is fully incorporated take off the whisk attachment and fold in the remaining chocolate by hand.
11)Pour the batter into the pan and place pan in a larger pan.
12)Fill larger pan halfway with hot water.
13)Bake for 40 minutes. The cake will look set.
14) Cool the cake on a wire rack for 15 to 20 minutes, then turn it out of the pan onto a cake round. Cool completely before glazing.

Glaze Ingredients:
3 lbs semisweet chocolate, in small pieces
1 quart heavy cream
10 ounces (2 1/2 sticks) unsalted butter
1/2 C light corn syrup

(This is enough glaze for 4 cakes so I have put the breakdown that Sarah has written on the recipe)
1/2 batch:
Chocolate - 1.5 lbs
Cream - 1 pint (2 C)
Butter - 5 Tbsp
Corn Syrup - 1/4 C (4 Tbsp)

1/4 batch:
Chocolate - 12 oz.
Cream - 1/2 pint (1 C)
Butter - 2 Tbsp and 1.5 tsp
Corn Syrup - 1/8 C (2 Tbsp)

1)melt the chocolate with a double boiler setup
2)in a saucepan warm cream, butter, and syrup to just before boiling point.
3)Slowly pour sauce into the chocolate whisking until incorporated.

You can use the icing immediately or cool and refrigerate for up to 2 weeks.

New Comment Tags

2009-04-28T11:42:00.000-07:00

So I think we would all like a little feedback on some of the recipes so I put a little new thing at the bottom of the comments of each post...you can rate the recipes this way if you get a chance to try them :)

Golden Potato Soup

2009-04-27T14:35:00.001-07:00

This is the soup we are having for dinner tonight and it tastes great! I will make some changes to it (no velveeta or maybe half velveeta and half cheese). Anyway, give it a try - it cooks up fast and the only real time is the prep time for the veggies.

INGREDIENTS:
6 C cubed potatoes
2 C water
1 C sliced celery
1 C sliced Carrots
1/2 C chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp black pepper
1/4 C all-purpose flour
2 C milk divided
1 16 oz. package Velveeta Cubed
1 C cubed fully cooked ham
1/3 real bacon bits

1) In a Dutch oven, combine all the ingredients up to the pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
2) In a small bowl, combine the flour and 1/4 C milk until smooth; add to soup. Add the cheese and the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon; heat through.

Tuna Chowder

2009-04-22T14:45:00.000-07:00

I know it sounds terrible but it is really yummy! my kids love it and it is out of the Basic Food Storage Cookbook.

Makes 1.5 quarts

INGREDIENTS:
3/4 C onions, chopped
3 Tbsp. butter
2.5 C water
1.5 Tbsp. flour
2 (7 oz) cans of tuna, drained and flaked
3/4 C celery sliced
3 C raw potatoes, diced
1.5 tsp salt
2 C milk

Brown onion and celery in butter for about 5 minutes or until tender. Add potatoes, water and salt. Heat to boiling and cook over medium heat about 15 minutes. Mix together flour and milk, then stir into potato mixture and cook until thick, stirring constantly. Add tuna fish and serve at once.

Savory Bean and Spinach Soup

2009-04-21T18:43:00.000-07:00

Okay, I know some of you are thinking, "What is she doing over there in her kitchen?" but I am seriously trying to cook twice a week with my crockpot when things get crazy for me and I have been trying some new recipes that sound not only yummy, but healthy. This recipe was GREAT! My kids had lunchables because we made a deal earlier this year about Tuesday nights and gymnastics. But I had some with a small baguette and it was really very filling and delicious.

INGREDIENTS:
3 14 oz cans of vegetable broth
1 15 oz can tomato puree
1 15 oz can small white beans or great northern beans, drained and rinsed
1/2 C uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

1. In a crockpot, combine everything but the spinach and Parmesan.
2. Cover and cook on low - 5 to 7 hours, or on high for 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Chicken Lettuce Cups

2009-04-20T21:12:00.000-07:00

So I love, love, LOVE, chicken lettuce wraps! and so does my family. The kids think they are the best food ever made (next to spaghetti) and I love this recipe from Martin Yan. You can serve it as an appetizer or as a main meal like we do!

INGREDIENTS:
2 dried black mushrooms
1/2 lb ground chicken or turkey
1 1/2 tsp cornstarch
2 tsp Chinese rice wine or dry sherry

SAUCE
1/4 C hoisin sauce (not plum sauce)
2 tsp soy sauce
1 1/2 t chili garlic sauce (watch out how hot you make it when doubling this recipe)
1 tsp sesame oil

1 Tbsp vegetable oil
1 tsp minced ginger
1 clove garlic, minced
1/2 red bell pepper, seeded and finely chopped
1/2 C finely chopped water chestnuts
2 tsp fresh chopped cilantro
8 small iceberg lettuce cups

1.In a small bowl soak the mushrooms in warm water to cover until softened, about 15 min; drain. Discard the stems and coarsely chop the caps. Set aside. (I skipped this step since I didn't have them)
2.In a bowl, combine the chicken, cornstarch, and rice wine and mix well. Let stand for 10 minutes.
3. To make the sauce, combine all the ingredients and mix well. Set aside.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant about 15 seconds.
5. Add the chicken mixture and stir-fry until crumbly and no longer pink, about 2 minutes.
6. Add the bell pepper, water chestnuts, and mushrooms and stir-fry until the bell pepper is soft, 1 to 2 minutes.
7. Stir in the cilantro

Serve chicken mix on a platter, with lettuce cups on another platter, and sauce in a bowl. I actually mixed in the sauce with the chicken mixture (I used turkey and it was great!) Spoon in some of the chicken mixture into the lettuce cups and wrap around like a taco :) We have used other types of lettuce before but the iceberg holds the cups better. There is none left and more than doubled the batch :)

New recipe sites!

2009-04-20T21:10:00.000-07:00

So I just added a new link to another great recipe site I found off of the crockpoting recipe site and this new site also has many other recipes sites linked to it so go check it out at Eat at Home

Beef Barley Soup

2009-04-20T09:49:00.000-07:00

My kids all scarfed down this soup and I loved watching it happen! Who knew kids would eat barley? There was barely enough left to make another meal for one person the next day :)

INGREDIENTS:
1.5 lbs. beef stew meat
1 Tbs canola oil
1 can diced tomatoes (14 oz)
1 C chopped onion
1 C diced celery
1 C sliced fresh carrots
1/2 C chopped green pepper
4 C beef broth
2 C water
1 C spaghetti sauce
2/3 C medium pearl barley
1 Tbs. dried parsley flakes
2 tsp. salt
1- 1.5 tsp. dried basil
3/4 tsp. pepper

I skipped this first step as the meat is in the crockpot so long it melts in your mouth.

1. In a large skillet, brown meat in oil over medium heat; drain.
2. In a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices. Yield: 8 servings.

Beef Vegetable Soup

2009-04-15T11:05:00.001-07:00

This was totally yummy and my Maddie had thirds!

INGREDIENTS:
1 lb boneless beef chuck roast cut into bite sized pieces
3 medium carrots, sliced
2 small potatoes, peeled and cut into cubes
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 14 oz can diced tomatoes
1 C water
1/2 C loose-pack frozen peas

1) In a slow cooker, combine beef, carrots, potatoes and onion. Sprinkle with salt and thyme. Add to bay leaf, tomatoes with juices and water. Stir to combine everything.
2) Cover, cook on low 8 to 10 hours or high 4 to 5 hours.
3) Remove and discard bay leaf. stir in peas.

Gingered Beef and Vegetables

2009-04-15T10:40:00.000-07:00

This was a great recipe! My kids all ate plenty and loved the veggies :)
It makes great leftovers too.

INGREDIENTS:
1 1/2 lbs boneless beef round steak, cut into 1-inch cubes
4 medium carrots, sliced
1/2 C sliced scallions
2 garlic cloves
1 1/2 C water
2 Tbs soy sauce
2 tsp grated fresh ginger
1 1/2 tsp instant beef bouillon
1/4 tsp crushed red pepper
3 Tbs cornstarch
3 Tbs cold water
1/2 C chopped red bell pepper
2 C sugar snap peas
Cooked rice

1) In a slow cooker, combine beef, carrots, scallions and garlic. In a medium bowl, combine the water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2) Cover; cook on low-heat setting 9 to 10 hours or high for 4.5 to 5 hours.
3) In a small bowl combine cornstarch and 3 Tbs cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more (on high heat setting) until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

Chicken and Red Potatoes

2009-04-08T16:49:00.000-07:00

I got this recipe from this month's Simple and Delicious magazine and it was GREAT!!!

YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper

I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...

1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.

I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.

Halibut Fish Tacos and Tomatillo Salsa

2009-03-19T18:38:00.001-07:00

Okay, last one I promise! This one just looked really tasty!

Halibut Fish Tacos

Serves 4

Use any firm fish like rock cod or sea bass but halibut fillets are my favorite. Prepare the cabbage just before the fish is cooked so it does not become too wilted.

* 1 cup corn flour (Bob's Red Mill is good)
* 1/2 teaspoon kosher salt
* 1 teaspoon ground red chile
* -- Freshly ground black pepper
* 1 1/4 pounds halibut fillet, cut into 2-inch pieces to easily fit tacos
* 1 tablespoon mayonnaise
* 2 teaspoons white wine vinegar
* 1/4 cup minced cilantro
* 4 cups thinly sliced white cabbage
* 1/4 cup canola oil + more if needed
* -- Salsas (see recipes)
* 1 dozen corn tortillas, warmed just before serving

Instructions: Pour the corn flour out on a large sheet of waxed paper and combine with the salt, red chile and pepper. Dust the pieces of fish so all surfaces are coated. Let them sit on the remaining seasoned flour while you prepare the cabbage.

Just before you cook the fish, combine the mayonnaise with the vinegar and cilantro. Toss with the cabbage. You want the cabbage to be barely moistened but enough to be a slaw. Set aside.

Redust the fish pieces with the remaining corn flour mixture. The damp fish absorbs the coating, so a second coating will help create a better crust. Heat the oil in a 10-inch skillet over medium-high heat. Add the fish pieces, a few at a time, and pan fry until golden on all sides, about 5 to 6 minutes. Add more oil, a tablespoon at a time, as needed. Remove the fish to a paper towel-lined plate. Repeat with the rest of the fish pieces.

Bring the golden fish, cabbage, warm tortillas and salsas to your table, and let everyone assemble their own tacos.

Per serving: 515 calories, 36 g protein, 45 g carbohydrate, 22 g fat (3 g saturated), 47 mg cholesterol, 461 mg sodium, 6 g fiber.
Favorite Green Salsa

Makes 1 1/2 cups

This is the quickest green salsa I have in my repertoire but also my favorite. I even use it for sandwiches. This is not a chunky salsa; it should have a hot-sauce consistency.

* 1 pound tomatillos (about 10)
* 1 jalapeno
* 1 serrano
* 1/4 small yellow onion
* 2 tablespoons chopped cilantro
* 1 teaspoon kosher salt
* 2 teaspoons champagne vinegar
* 1 tablespoon light-flavored olive oil

Instructions: Run warm water over tomatillos to help loosen the dry husks. Peel or rub them off and warm tomatillos with paper towel to help remove sticky residue. Place tomatillos in a saucepan and cover with water. Add the jalapeno and serrano chiles. Bring to a boil then reduce heat and simmer for just 5 minutes.

Remove tomatillos and chiles to a blender jar (not a food processor). Add the onion and puree. Add the cilantro, salt, vinegar, 2 teaspoons water and the olive oil. Puree to a hot-sauce consistency.

Place in a bowl and serve with tacos. I like to store the remainder in clean, emptied clear olive oil bottles or even Corona beer bottles. I use a whole jalapeno chile (fresh) as a stopper for the bottle.

Per tablespoon: 10 calories, 0 protein, 1 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 89 mg sodium, 0 fiber.

Fish Taco Platter

2009-03-19T18:24:00.000-07:00

Here's another fish taco recipe I'm thinking about trying. Anyone out there have any they really like?

Pickled Red Onion and Jalapeños

* 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
* 5 whole small jalapeños
* 2 cups seasoned rice vinegar
* 3 tablespoons fresh lime juice
* 1 tablespoon coarse kosher salt

Baja cream

* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 2 tablespoons fresh lime juice
* 1 teaspoon (packed) finely grated lime peel
* Pinch of salt

Tomatillo Salsa Verde

* 12 ounces tomatillos,* husked, stemmed, divided
* 4 green onions, white and green parts separated
* 1 jalapeño chile
* 2 garlic cloves, unpeeled

* 1 1/4 cups (packed) fresh cilantro leaves
* 1 tablespoon (or more) fresh lime juice

Fish

* 2 cups buttermilk
* 1/2 cup chopped fresh cilantro
* 3 tablespoons hot pepper sauce
* 3 teaspoons coarse kosher salt, divided
* 1 tablespoon fresh lime juice
* 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips

* 16 corn tortillas
* 2 cups self-rising flour
* Vegetable oil (for frying)

* Fresh salsa
* Guacamole

Preparation

For pickled red onion and jalapeños:
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

For baja cream:
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

For tomatillo salsa verde:
Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

For fish:
Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

Fish Tacos with Lime-Cilantro Crema

2009-03-19T16:47:00.001-07:00

This was pretty good, but not the greatest. I accidentally overcooked the fish so it was hard and tough to chew but I thought the flavors were pretty light - if you are looking for light cooking. Unfortunately, I was looking for that mexican-lime kick that I am used to from Tex-Mex.

Lisa Bell, Cooking Light, DECEMBER 2006
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Yield

4 servings (serving size: 2 tacos)
Ingredients

* Crema:
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
*

Tacos:
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage

Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Nutritional Information

Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg

Baja Fish Tacos

2009-03-19T16:39:00.002-07:00

INGREDIENTS (Nutrition)

* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 1/4 cup chopped fresh cilantro
* 1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
* 1 pound cod or other white fish fillets, cut into 1-inch pieces
* 2 tablespoons vegetable oil
* 2 tablespoons lemon juice
* 1 package (12) ORTEGA® Taco Shells, warmed
*
* Toppings: shredded cabbage, chopped tomato, lime juice, ORTEGA® Thick & Smooth Taco Sauce

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DIRECTIONS

1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

CPK Barebque chicken salad

2009-03-19T16:39:00.001-07:00

ngredients:
***Fried Tortilla Strips***
Vegetable oil for deep frying
12 corn tortillas -- cut into 1/4 inch wide strips
***Garden Herb Ranch Dressing***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon thinly sliced scallions (greens and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
***Grilled Garlic BBQ Chicken***
1 1/3 tablespoon olive oil
1 1/3 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 (5 ounce size) boneless -- skinless chicken breast halves
1/4 cup good quality bottled sweet and spicy barbecue sauce
***Salad***
1/2 head iceberg lettuce -- cored, rinsed, dried, and cut into 1/8-inch wide strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed, dried, and cut into 1/8-inch wide strips
12 large fresh basil leaves cut into 1/8-inch wide strips
1 pound jicama -- cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2-inch dice
1/2 cup good quality bottled sweet and spicy barbecue sauce
1/4 cup thinly sliced scallion greens
Turn this recipe into a puzzle! [click]

Directions:

Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F.

Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes.

Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.

Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.

Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.

Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes.

Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.

Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

This recipe from CDKitchen for California Pizza Kitchen Bbq Chicken Salad serves/makes 4

Cream cheese frosting

2009-03-17T10:21:00.000-07:00

I needed to write it somewhere and I am at the computer so here it is...

8 oz. cold cream cheese, straight from the fridge
5 TBLS. softened butter
2 tsp. vanilla

Beat together and then add:
2 cups sifted powdered sugar (sift after measuring) - add to taste

A few more recipe sites

2009-03-16T16:31:00.000-07:00

have been added over on the right hand side of our blog here. Go take a peek! I am getting very hungry just looking through all of them!

My newest addiction-- Pumpkin Soup!

2009-03-16T05:00:00.000-07:00

Every time we go to a new country we have to adjust our eating according to what is available-- both to buy, and what we have in our new kitchen. This recipe is very simple, and since everything is pureed even a baby can eat it. Cora loves it.

Pumpkin, Carrot & Coconut soup:
1 pie pumpkin (3-4 lbs)
1 small to medium red onion, chopped
2 cloves of garlic
4 carrots, chopped
1 can coconut milk (or cream-- the stuff we have here in spain has a lot of solids in it--about half the can. I don't know what they would call it in the states)
Chicken base to taste (I usually put in enough for 3 quarts of water, but go by taste since you don't want to ruin it by over doing it!)
Water

To prepare the pumpkin there is the easier way that takes longer, or the quick way that is harder to do: you can either jab it a few times with a knife and cook it whole in the oven until it is soft, then scoop the cooked pumpkin out, or cut it up while raw into chunks and boil it in the soup until soft.

Put all the ingredients except the coconut milk into a pot. Add enough water to cover all of the veggies and let boil until carrots and pumpkin are soft (about 15 minutes). Pureè everything. I use a hand blender that I can just put into the pot and turn it on. The soup should be VERY thick right now, and you want to turn the heat off so it doesn't send splashes of boiling pumpkin mixture everywhere! I then open my can of Coconut Milk, pour in and stir. Serve with crusty bread.

Note: I often double this recipe, and use one pumpkin & one butternut squash. It is a nice blend, but I have made it just with butternut also when pumpkin wasn't available at the store.

I hope you enjoy. We sure do!

Yummy Chocolate Chocolate Chip Cookies

2009-03-02T10:46:00.001-08:00

1 c butter, soft
1 1/2 c sugar
2 eggs
2 tsp vanila
2 c flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 c milk chocolate chips

Preheat oven to 350 degrees. Beat butter, sugar, eggs and vanilla. Combine flour, cocoa, soda and salt. Mix the two together and then mix in the chocolate chips. Bake for 8 minutes. Let sit on the pan for another minute and cool on a rack.

Chinese New Year's dishes

2009-01-21T17:34:00.000-08:00

Hey ladies! I thought I would post a link to Food Network's Chinese New Year's dishes. This is the year of the Ox and Chinese New Year is on the 26th this year. So if you feel inclined to cook up some grub with the family to celebrate, here is a link!
Chinese Recipes

Raspberry White Chocolate Scones

2009-01-21T13:09:00.001-08:00

This is so yummmy! Got it from a friend named Emie this week! Great for brunch!

Ingredients:
2 1/2 c flour
1/2 c sugar
1 tbsp baking powder
1/2 c cold chunked butter
1/3 c milk
1/3 c non-fat vanilla yogurt
1 egg
1 tbsp vanilla
1 c frozen raspberries
1 c white chocolate chips

Directions:
Preheat oven to 375. Grease a cookie sheet. Combine dry ingredients in a medium bowl. Work butter into dry ingredients until crumbly. Combine milk, yogurt, egg and vanilla in small bowl. Add to dry ingredients, mixing until just moist. Knead in remaining ingredients. Shape about 1/3 c of batter into a triange shape for each scone and place on cookie sheet. Bake for 20-25 minutes or until golden brown and slightly firm but springs back when touched. Makes 1 dozen scones.

Peanut butter sandwich cookies

2008-12-10T15:47:00.000-08:00

I attended a cookie exchange and these were made by another girl and my family really loved them. All they are are ritz crackers sandwiched with peanut butter in the middle then dipped in white(vanilla) chocolate. Drizzled with chocolate on top. YUM!

Baked Potato Soup

2008-12-10T15:35:00.000-08:00

4 Tablespoons butter
1/4 cup flour
2 cups chicken broth
2 cups milk
3 bay leaves
1/4 teaspoon white pepper
4 medium potatoes, peeled and diced
1/2 teaspoon salt

toppings:
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup green onion, finely chopped
1/2 cup bacon, chopped finely

Melt butter, stir in flour and add the chicken broth and milk. Whisk together to make smooth. Add bay leaves, pepper, potatoes and salt. Simmer over low heat 20-30 minutes or until potatoes are tender and soup thickens. Right before serving the soup stir in the 4 toppings.

Chocolate-Candy Cane Cookies

2008-12-03T12:46:00.002-08:00

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 pkg. (6 squares) BAKER'S White Chocolate
12 hard peppermint candies, crushed

Instructions:
HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)

ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

I made these to take to a church Christmas party and they were a big hit, everyone asked for the recipe.

for all you vegetarians/vegans/ or vegetable lovers out there...

2008-11-26T22:55:00.000-08:00

I blog hopped onto this blog from Meredith McKinnon - who was a gal in one of my old wards down in Austin. Her in-laws were in the ward I was baptised into. Take a peek if you are looking for good veggie recipes.
VEGETARIAN NATION

Heartland Pumpkin Bread

2008-11-14T15:58:00.000-08:00

3 1/2 cups flour

3 cups sugar

2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1/4 tsp ginger

1 cup oil

1 tsp vanilla

1 Tbsp vinegar

4 eggs

2 cups pumpkin

2/3 cup water

Combine dry ingredients. Add wet ingredients. Mix well. Bake at 350 degrees in greased pans for 1 hour or until toothpick comes out clean.

**Makes 2 large or 4 small loaves**

**Makes 24 muffins-375 degrees for 30 minutes.**

**To make Pumpwiches: slice bread and layer with cream cheese frosting.**

This recipes is from Jess' aunt who is a wonderful cook and owned a cafe for many years.

Chicken and beans casserole

2008-11-13T07:32:00.000-08:00

1 lb. chicken
2 cans green beans
2 cans cream of mushroom soup
garlic,salt, and pepper to taste
(optional cheese)
Make a pot of rice, boil chicken to shred. After shredding chicken mix together with beans, soups, and spices. Put layer of rice down in casserole dish, then layer chicken mix on top. Optional toppings: cheese, french onion crunchies

Emergency Meal

2008-11-13T07:28:00.000-08:00

Found in the Bisquick newsletter today:

Crustless Quiche:
4 eggs
1 C milk
1/2 C bisquick
any fillings you like
(sausage, cheese, spinach, veggies, other meats)

Tortilla Soup

2008-11-06T16:53:00.000-08:00

This soup is very easy and tasty
*adapted from Kraft Foods Recipe

Ingredients

4 Tbs. Italian Dressing
2 cloves garlic minced
2 cans (14 1/2 - 15 oz) of chicken broth
1 to 1 1/2 cups water
1 lb of skinless, boneless chicken breast (you can use less if you want, I often just use on breast)
1 can (15 oz) tomato sauce
Some fresh cilantro

Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS

Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!

Ma Po Tofu

2008-11-03T14:51:00.001-08:00

I modified this slightly from a Cooking Light recipe. It's classic Chinese home cooking. Serves 4 adults.

Ingredients:

19 oz package extra firm tofu, drained and cut into 1/2" cubes

1/2 cup reduced sodium chicken broth
1 tablespoon cornstarch
1-2 tablespoons soy sauce (use more if saltier taste desired)
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 pound lean ground pork (or beef)
1 tablespoon grated (or minced) peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked rice (I prefer brown rice)
1/3 cup chopped green onions

Directions:

1. Remove excess water from tofu cubes by blotting with paper towels. Set aside.

2. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

3. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently.

4. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

5. Serve tofu mixture over rice. Sprinkle with green onions.

Southwestern Roasted Potatoes

2008-11-02T18:52:00.000-08:00

2 Tbsp olive oil
1 1/2 tsp chili powder (still is good without chili powder)
2 tsp seasoning salt
6 large red potatoes

Preheat oven to 400 degrees. Line a baking dish with foil. Combine oil and seasonings in a bowl. Cut potatoes into wedges and add to bowl. Toss to coat. Spread in a single layer on foil. Bake 35-45 minutes (depending on the width of the potatoes) until soft, slightly browned and crisp. Delicious!

Trick-or-Treat Turnovers

2008-10-30T16:23:00.000-07:00

SERVINGS: 8

TIME: Prep: 30 min. Bake: 10 min.
Ingredients:

* 1/2 pound ground beef
* 1 tablespoon finely chopped onion
* 4 ounces mozzarella cheese, cubed
* 1/4 cup prepared mustard
* 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
* 1 egg, lightly beaten

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and stir until cheese is melted. Cool slightly.
Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15-in. x 10-in. x 1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each.
Using a sharp knife or cookie cutters, cut out jack-o'-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins.
Brush with egg. Bake at 350° for 10-15 minutes or until golden brown. Yield: 8 servings.

Spicy Black Beans and Yellow Rice

2008-10-26T16:29:00.000-07:00

I saw this on Food Network and my mouth started watering so I put it up here in case anyone else wanted to try it. This goes with the Chicken Enchiladas below it.

Spicy Black Beans:

* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

2008-10-26T15:47:00.000-07:00

Ingredients

* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:

* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Easy Spicy Black Bean Soup

2008-10-26T15:46:00.000-07:00

Ingredients

* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 2 cloves garlic, finely chopped
* 1 cup chopped green bell pepper
* 1 cup chopped red bell pepper
* 1 tablespoon cumin
* 1 teaspoon cayenne pepper
* 6 cups low sodium chicken stock
* 2 cans black beans, drained and rinsed
* Salt and pepper
* Cheddar cheese
* Sour cream
* Chopped red onion

Directions

In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes

Slow Cooked Curried Chicken with Cauliflower

2008-10-26T15:44:00.000-07:00

Ingredients

* 3 tablespoons canola oil
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
* 3 cups chicken broth, low-sodium canned, or homemade
* 2 cups whole milk plain yogurt
* 6 bone-in skinless chicken thighs, about 2 1/4 pounds
* 1 1/2 tablespoons kosher salt
* Freshly ground black pepper
* 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint or cilantro leaves, chopped
* 1 lemon, cut in wedges

Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.

Copyright (c) 2007 Television Food Network, G.P. All rights reserved

Sopa Seca: Mexican Noodle Casserole

2008-10-26T15:43:00.002-07:00

Ingredients

* 1/4 cup extra-virgin olive oil, plus extra for pan
* 12 ounces fideos (bundled vermicelli)
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* 1 teaspoon New Mexican chili powder
* 1 bay leaf
* 1 1/2 cups canned whole tomatoes
* 1 to 2 chipotles en adobo sauce, minced
* 1 1/2 cups chicken broth, homemade, or low-sodium canned
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 cups shredded smoked turkey
* 1 cup coarsely grated cheddar cheese (4 ounces)
* Mexican crema, or sour cream thinned with a bit of milk, optional

Directions

Preheat the oven to 375 degrees F.

Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

Slow Cooker Chicken Chili

2008-10-26T15:43:00.001-07:00

Ingredients

* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

Slow Cooked Korean-Style Short Rib Soup

2008-10-26T15:42:00.001-07:00

Ingredients
Ribs:

* 12 English-cut short ribs (about 6 pounds)
* 4 cups low-sodium chicken broth
* 1/3 cup soy sauce
* 1/4 cup sugar
* 3 tablespoons finely grated peeled fresh ginger
* 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
* 2 tablespoons dark (toasted) sesame oil
* 4 cloves garlic, finely chopped
* 1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnishes:

* 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
* 1 carrot, finely grated
* 1 small Kirby cucumber, thinly sliced
* 1/2 cup cilantro leaves, torn
* 2 limes, cut into wedges

Directions

Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may collect on top of the beef broth and discard.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Chinese-style Rice Soup with Chicken and Ginger

2008-10-26T15:39:00.000-07:00

Cook Time- 6 hr 0 min
Level-Easy
Yield-6 to 8 servings

Ingredients

* 6 cups water
* 4 cups chicken broth, low-sodium canned, or homemade
* 1 1/2 cups Arborio rice
* 2 teaspoons kosher salt
* 2 tablespoons unsalted butter
* About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
* 2 to 3 tablespoons grated peeled fresh ginger
* 3 scallions, thinly sliced
* 1 medium bunch fresh cilantro, leaves torn or chopped
* Asian chili paste, or sambal oelek, optional

Directions

Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.

When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

Copyright 2007 Television Food Network, G.P. All rights reserved

Chicken Lasagna

2008-10-25T17:39:00.000-07:00

First Step
Mix ½ cup boiling water with chicken boullion until dissolved. Mix with a can of spaghetti sauce. Put as the bottom layer of a big pan
Next
Layer cooked lasagna noodles
Then
Mix canned (costco) or cubed chicken, soften cream cheese (8 oz), and 2 cups mozzarella cheese. Spoon on top of noodles
Cover in sauce mixture, noodles, cheese mixture, sauce, noodles, sauce I think…I kind of make that part up. Anyways cover in foil, cook at 350 for a hour. It’s good

Bbque/ranch chicken salad

2008-10-25T17:36:00.000-07:00

Bbque sauce
Ranch dressing
Chicken breast chunks (or really easy-Costco canned chicken)
Shredded cheese
Chips
Corn
Black beans
Cilantro (optional)
Tomato chunks (optional)
Romaine Lettuce

Mix the lettuce with equal amounts barbeque sauce and the ranch dressing. You want it to be enough to lightly coat toppings. Then mix in everything except the chips. Crumble chips on top. This salad is thick enough to be a main meal, even my husband will eat it for a meal (and he usual calls salad "rabbit food".)

Tomato-Sausage Lasagna

2008-10-21T19:06:00.001-07:00

The following seven casserole dishes are from Martha Stewart.com, Everyday Food - Casserole Classics:

Ingredients

Serves 8

* 12 dried lasagna noodles (about 10 ounces), uncooked
* 2 teaspoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, finely chopped
* 1 1/2 teaspoons dried Italian seasoning
* 1/4 teaspoon red-pepper flakes
* 1 pound sweet Italian sausage, casings removed
* 2 cans (28 ounces each) whole peeled tomatoes in puree
* Coarse salt and ground pepper
* 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
* 3/4 cup shredded Parmesan cheese (about 3 ounces)

Directions

1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
2. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
3. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.

Cheesy Hash Brown Bake

2008-10-21T19:05:00.001-07:00

Ingredients

Serves 4

* 4 cups 30-Minute Chili
* 1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
* 4 ounces cheddar cheese, shredded (1 cup)
* 1/4 cup finely chopped cilantro
* Coarse salt and ground pepper

Directions

1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

Pastitsio

2008-10-21T19:04:00.000-07:00

Ingredients

Serves 8

* Coarse salt and ground pepper
* 1 pound penne, cooked and drained
* 2 pounds ground lamb(or beef)
* 2 medium onions, diced
* 1/2 cup red wine
* 1 can (6 ounces) tomato paste
* 1/2 teaspoon ground cinnamon
* 6 tablespoons butter
* 1/2 cup all-purpose flour (spooned and leveled)
* 3 cups milk
* 1/8 teaspoon cayenne pepper (optional)
* 1/4 cup Parmesan cheese

Directions

1. Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
2. Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
3. Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
4. Make Parmesan Cheese Sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.
5. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.
6. Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.

Tamale Pies

2008-10-21T19:03:00.000-07:00

Ingredients

Serves 8

* 3 tablespoons olive oil
* 2 pounds ground dark-meat turkey
* 1 large onion, finely chopped
* 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
* 1 tablespoon ground cumin
* Coarse salt and ground pepper
* 1 can (28 ounces) crushed tomatoes
* 4 cups fresh (from 6 ears) or thawed frozen corn kernels
* Cornmeal Crust
* 1 cup shredded Monterey Jack cheese (4 ounces)

Directions

1. Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3. Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
4. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Sausage and Bean casserole

2008-10-21T18:58:00.002-07:00

Ingredients

Serves 8

* 12 slices white sandwich bread
* Coarse salt and ground pepper
* 2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces
* 2 large onions, chopped
* 8 cloves garlic, chopped
* 1/2 cup tomato paste
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 1 cup dry red wine
* 1 teaspoon dried thyme
* 4 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained

Directions

1. In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
2. Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
3. Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
4. Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
5. Bake, on a baking sheet, until topping is golden, 30 minutes.

Chicken Tetrazini

2008-10-21T18:58:00.001-07:00

Ingredients

Serves 8

* Coarse salt and ground pepper
* 6 tablespoons butter
* 1 pound white mushrooms, trimmed and sliced inch thick
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 3/4 cup dry white wine
* 3 cups grated Parmesan cheese
* 1/2 teaspoon dried thyme leaves
* 1 pound linguine, broken in half
* 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
* 1 package (10 ounces) frozen peas, thawed and drained

Directions

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Baked Ziti with Cruchy Italian Salad and garlic bread

2008-10-21T18:55:00.000-07:00

Ingredients:
Serves 4

* FOR BAKED ZITI
* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
* FOR GARLIC BREAD
* 1/2 loaf Italian bread (5 ounces)
* 2 tablespoons butter, melted
* 2 garlic cloves, minced
* FOR CRUNCHY ITALIAN SALAD
* 1 tablespoon sherry vinegar or red-wine vinegar
* 1 tablespoon olive oil
* 1 head Belgian endive, stem end trimmed, thinly sliced
* 2 bunches arugula (3 1/2 ounces total), thick stems removed

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Sour Cream Chicken Enchiladas

2008-10-20T14:38:00.000-07:00

*adapted from two recipes and my own tastes and you can add what you like!!

1-2 chicken breasts cooked, shredded or chopped (I often use half a breast to cut down on our meat consumption, it still works really well)

1 can Healthy Request Cream of Chicken Soup

1/4-1/2 cup chopped onion

1 (8 oz) tub of light sour cream

1 can (small) of chillies

1 can green enchilada sauce (mild)

1/2 - 1 cup black beans (if you like black beans use a whole can)

2-3 Tbs. chopped cilantro

1-2 cups grated Mexican mix cheese (or cheddar)

8-10 Flour Tortillas

-the amounts in the recipe are very flexible, you can use more or less of pretty much everything

1. Mix chicken, soup, onion, sour cream, chillies, black beans, cilantro and about 1/3 of the cheese in a bowl.

2. Spoon onto tortillas and roll tortillas. Place in small baking ban that has been sprayed with cooking spray. This recipe is too small for a 9x13 unless you double it but it is too big for an 8x8 unless you make gigantic enchiladas. I used a pan in between those sizes before - now I have to double it!

3. After you have finished making the enchiladas, pour the can of enchilada sauce into the same bowl and pick up some of the yummy stuff left in the bowl. Mix in the rest of the cheese (you can add a little more cilantro too if you want). Pour and spread the mixture evenly over the enchiladas.

4. Cook for around 30 minutes at 350 degrees. Topping ideas - salsa, avocado, lettuce, tomatoes

Tortilla Soup

2008-10-20T14:08:00.000-07:00

Thiss soup is very easy and tasty.

*adapted from Kraft Foods Recipe

Ingredients

4 Tbs. Italian Dressing

2 cloves garlic minced

2 cans (14 1/2 - 15 oz) of chicken broth

1 to 1 1/2 cups water

1 lb of skinless, boneless chicken breast (you can use less if you want)

1 can (15 oz) tomato sauce

Some fresh cilantro

Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS

Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!

Very Easy Cheeseball

2008-10-20T14:06:00.000-07:00

Easy Cheese Ball - needs to refrigerate so you need to do ahead if you want to eat it at a specific time

*adapted from Kraft Foods

2 pkg (8oz) Cream Cheese (I use the low fat and it works but I don't recommend the fat free)

8oz (about 2 cups) Shredded (grated) Sharp Cheddar Cheese

1 Tbsp. finely chopped onion

1 Tbsp. finely chopped red bell pepper

2 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash of salt and ground red pepper (optional)

1 cup chopped pecans

Beat cream cheese and cheddar cheese until blended. Mix with other ingredients except pecans. Cover and refrigerate several hours or overnight.

Shape into a ball and roll in the pecans. Serve with crackers.

Shipwreck

2008-10-18T15:45:00.001-07:00

Layer in a casserole dish:
1/2 C uncooked rice ( or more)
sliced onion
sliced potatoes
sliced or diced carrots
salt and pepper
hamburger crumbled on top

Pour 1 can tomato soup and 1 can water over the top. Cover and bake at 375 degrees for 1.5 hours.

Cube steak

2008-10-18T15:40:00.000-07:00

We love this for Sundays with company.

-cube steak
2 T flour
1 T oil
1.5 t beef bouillion
2 cans of water
1-2 cans of cream of mushroom soup or 1/1 cream of mushroom soup and beefy mushroom soup

Coat cube steak with a mixture of flour, salt, and pepper. SEAR in pan on each side briefly and then place in dish for the oven. Use metal spatula to scrape up bits off bottom of pan. Mix in ingredients. This makes the gravy. when nice (not too thick) pour over meat and then place in oven at 300-325 degrees for 3 hours. Can cook longer, just makes the meat more tender.

Cheddar Cheese soup

2008-10-18T15:38:00.000-07:00

2 C water
2 C potatoes
1/2 C celery
1/2 C carrots
1/4 C onion
1 t. salt
1/4 t. pepper
1/2 C cauliflower
Optional: 1 C ham or chicken

White sauce:
1/4 C butter
1/4 C flour
2 C milk
2 C cheddar cheese

Throw it all in the crockpot, mix, and let it cook. Can add fresh garlic and parsley before serving.

Spinach soup

2008-10-18T15:33:00.000-07:00

6-7 medium potatoes cubed
2 bags of spinach
ham and onions to taste
2 cans of canneli beans or white kidney beans
salt and pepper to taste

Fill pot with water, add potatoes and cook until tender, not mushy. Add spinach. In another pot saute ham and onion and then add to pot with beans. Salt and pepper to taste and serve.

Beef Stroganoff

2008-10-18T15:26:00.000-07:00

Another one from mom Linda.

1 lb. ground beef
1 onion
1 C beef broth
salt and pepper
1 C sour cream
1 package egg noodles
1 Can cream of mushroom soup
1 package of mushrooms or 1 can of mushrooms

Boil up egg noddles in separate pot. Brown beef and onion. Salt and pepper, add soup, broth and mushrooms. Stir in sour cream right before serving.

Spinach Strawberry Salad

2008-10-18T15:21:00.000-07:00

Another one from Deborah Oman:

1 bag spinach
sliced strawberries to taste
sliced almonds to taste
crumbled feta cheese
poppy seed salad dressing to taste

Mix all together! YUMMY!

B.A.T.S salad

2008-10-18T15:19:00.000-07:00

This is a great recipe I got from the Prices. I think I got all my recipes from someone else! Hence, the blog...to collect more!

1 lb. bacon
1-2 avocados
1 medium tomato
1 bunch spinach
Italian dressing

Cook bacon, drain, and crumble. chop avocados and tomato. Wash spinach. Combine all ingredients, sprinkle bacon and serve with dressing.

Teriyaki chicken

2008-10-18T15:17:00.001-07:00

I know, I know. A chinese girl with an asian recipe. but ACTUALLY, this comes from my mother-in-law Linda in Indiana.

1 C soy sauce
2 C water
3/4 C brown sugar
1 t. garlic powder or fresh garlic
dash of ginger or fresh ginger
2-2.5 lbs of chicken

combine ingredients in pot, stirring together. Put chicken in pot and simmer for about 2 hours. Serve with rice and veggies.

Chicken and rice

2008-10-18T15:12:00.000-07:00

This is one of those EASY oven or crockpot recipes. I got this from my sister-in-law Danielle, who got it from her mother.

1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup

sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!

Fondant

2008-10-18T13:58:00.000-07:00

This fondant recipe is made with marshmallows and tastes really good unlike most fondant. It is easy to work with and make but don't let it dry out. It is also very inexpensive unlike store bought fondant. It was given to me by a friend who decorates cakes professionally. She said she found it online.

Ingredients
6 oz. white mini-marshmallows, use a good quality marshmallow
2 lbs. powdered sugar, also use a high quality
2-5 Tablespoon water
some shortening to grease hands with

Directions
1. Melt the marshmallow and 2 Tbs of the water in a microwave bowl or double boiler. If using the microwave, melt in 30 second intervals until melted.
2. Put 3/4 of the powdered sugar on top of the melted marshmallows
3. Grease hands and counter top generously. Pour mixture onto greased counter top and knead like you would break dough. This can get very sticky so be sure to stay greased up
4. Add 1/2 tsp of water as needed. If the fondant is tearing or too dry add water while kneading.
5. Kneading usually takes around 8-10 minutes. The fondant should be elastic so it can be stretched without tearing when you roll it out and cover a cake or cupcakes. Also, try to remove and small powdered sugar balls the keep your fondant from being smooth.
6. Double wrap the fondant by applying some shortening to the outside. Wrap in up and put it in a Ziploc bag. It is important to get out as much air as possible so it doesn't dry out.
7. Add coloring by kneading it into the fondant.
8. Roll out fondant to desired thickness and apply to cake. You can also cut out shapes in the fondant and stick them to the cake fondant layer with vanilla.

*Fondant will stay good in the refrigerator for weeks
*Don't forget to apply a light layer of butter cream frosting to the cake before putting on the fondant. This helps the fondant stick to the cake.

Dinner in a Pumpkin

2008-10-18T13:15:00.000-07:00

A fun Halloween and Autumn dinner. Make sure you scrap out all the tender pumpkin to eat with the dinner. It is delicious with all the flavoring.

Ingredients
1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.

Directions
Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.

Pumpkin Seeds

2008-10-18T12:58:00.000-07:00

Cooking your pumpkin seeds is a great way to use all the seeds left from Halloween, Autumn and Thanksgiving fun. Pumpkin seeds are actually very nutritional. They are high in many nutrients including zinc, vitamin K, protein, manganese, iron, omega-3 fatty acids and many others. They have also been found to have anti-inflammatory properties, help lower cholesterol and promote prostate health. No wonder we find them in so many granola bars and cereals.

Ingredients:
Salt Water
2 1/2 Tablespoons butter, melted
1 teaspoon seasoned salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw pumpkin seeds
*This recipe may be doubled or cut in half depending on your own personal taste

Directions:
(optional step - this helps with flavor and makes the seeds a little more crispy)
Soak the seeds in salt water for an hour or two. Spread out and allow the seeds to dry overnight.

1. Preheat oven to 275 degrees
2. Mix all the ingredients except pumpkin seeds. Add pumpkin seeds to mixture and mix thoroughly. You can let it stand for a few minutes if you like.
3. Place seeds in a shallow baking dish lightly sprayed with cooking spray.
4. Cook between 45 minutes and an hour depending on number of seeds and personal taste. Stirring occasionally while baking.

Authors

2008-10-18T12:27:00.000-07:00

I just want to open this up to as many people as we all know who, 1) like to try new recipes, 2) like to cook, 3) Need something fast/yummy/or both, 4) who's cooking you like :) hehehe no seriously! This should be a fun site so feel free to email the link to your friends and see if they want to post some recipes here! This gets us started in a good way!

Taco soup

2008-10-18T12:03:00.000-07:00

Another "Taco" recipe from my good friend, Deborah Oman:

1 lb. ground beef
1 onion
1 package ranch dressing mix
1 package taco seasoning
3 can beans drained (kidney, pinto, black, or any combination)
1 16 oz package of frozen corn
3 cans rotel - your choice on heat

brown the meat and onion WITH the dressing mix and taco seasoning. Pour in all other ingredients and stir! Makes a lot so you can freeze for another meal or have LOTS of leftovers throughout the week!

Cinnabons - "Cinnamon Buns from Heaven"

2008-10-18T11:50:00.000-07:00

I just got this on an email recipe exchange:

Makes 12 large rolls.
Ingredients:
Dough:
2 pkg.active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed

Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional

Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Preparation Instructions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Just follow the recipe!: Shredded chicken recipes

2008-10-17T21:37:00.000-07:00

Just follow the recipe!: Shredded chicken recipes

Still mexican but not enchiladas?

Chicken Tortilla Casserole

1 can cream of chicken soup 1 can cream of mushroom soup
2 c shredded chicken 2 sm can chopped green chilies
1 24 oz bag yellow corn 1 lb sour cream
tortilla chips, crushed 1 lb grated cheese

Mix soups, chicken, chilies, 1/2 the sour cream together. Heat until warm. Alternate layers of soup mixture, chips and cheese. Start with chips and end with cheese. Bake at 350 degrees until bubbly. Serve with the rest of the sour cream and salsa.

Haven't tried this one but sounds worth trying?

Swiss N Chicken Casserole

4 c chopped or shredded chicken, cooked 2 c sliced celery
2 c croutons 2 c shredded swiss cheese
1 c miracle whip salad dressing 1/2 c milk
1/4 c chopped onion 1 tsp salt
1/8 tsp pepper 1/4 c chopped walnuts, toasted

Heat oven to 350 degrees. Mix all ingredients except nuts. Spoon into 2 qt casserole dish. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated.

Fruit Dip

2008-10-17T21:26:00.000-07:00

8 oz pkg cream cheese
7 oz jar marshmallow cream
powdered sugar to taste

Mix together until smooth. So good to dip all kinds of fruit in, my favorites are apples, strawberries, bananas and grapes.

Chocolate No-Bakes

2008-10-17T21:18:00.000-07:00

2 c sugar 1 stick margarine or butter
4 tbsp cocoa powder 3 c quick oatmeal
1 tsp peanut butter 1/2 tsp vanilla
1/2 c milk

Combine sugar, butter, milk and cocoa powder. Boil 3 minutes. Remove from heat, add remaining ingredients. Mix well but quickly. Drop on wax paper into little mounds and allow to cool.

Old Fashioned White Bread, not quick but soooo yummy!

2008-10-17T21:06:00.000-07:00

1 c lukewarm water 2 yeast cakes
4 c scalded milk 6 tbsp sugar
2 tsp salt 5 tbsp shortening
13 c flour

Dissolve yeast in 1 c lukewarm water and add to it 1 tsp sugar. Let stand 10 minutes. Scald milk, add shortening and sugar to melt, let cool until lukewarm. Combine liquids. Gradually add this to your well of flour and mix. Knead dough until it becomes elastic and does not stick to the board or counter. Place in a large bowl, cover with a wet cloth and allow to rise until double in size. Remove from bowl, punch down and cut into 4 equal size loaves. Shape and allow to rise in greased pans until double in size. Bake at 350 degrees for 40 minutes. Brush top with butter and slice when warm but not hot! Mmmmmm......