Whatcha Got Cookin?

Taco Chicken Bowls

2011-08-01T11:25:00.000-07:00

I'm making this for dinner tonight!

2-3 chicken breasts
12 oz. salsa
4 oz. salsa verde
1 can black beans, drained
8 oz. frozen corn
1 T chili powder
1/2 T cumin
1-2 cloves of garlic, minced
1/4 tsp cayenne pepper
juice from one lime
1/4 tsp salt
pepper, to taste
2 cups dry rice
Optional toppings:
8 oz cheddar cheese, shredded
1/2 bunch cilantro, chopped
sliced olives
diced tomatoes
avocado, diced

STEP 1: Add everything except the rice & toppings to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions.

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, fresh cilantro, olives, tomatoes, and avocado.

Pineapple, Banana, Coconut Smoothie

2011-06-29T13:00:00.000-07:00

Doesn't this look refreshing & delicious?! Yum!

2 cups fresh pineapple, cut into chunks
1 large banana
1/2 cup light coconut milk
1/2 cup ice

Directions:

Combine all ingredients in a blender and mix until smooth. Serve immediately.

Makes 2 smoothies

Freezable Lemon Bars

2011-06-02T16:54:00.000-07:00

1 1/2 cups graham cracker crumbs (about 1 1/2 packages of graham crackers)
1/3 cup sugar
5 Tbsp butter, melted
3 egg yolks
14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice (juice from 2 lemons)
8 oz whipped cream

Preheat the oven to 325˚F

In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for about 30 minutes or until set.

Remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.

Cover the pan with plastic wrap and place in a freezer bag. Freeze up to a month.

Before serving, let stand at room temperature for 30 minutes. Cut into bars. If not freezing, this can also be kept in the fridge for several days.

Penne Pasta Bake

2011-05-23T11:04:00.000-07:00

1 lb ground turkey or beef
1/2 onion, diced
3 cloves of garlic, minced
2 cans diced tomatoes
1 6oz can tomato paste
1 8oz can tomato sauce
1 tsp. italian seasoning
salt/pepper to taste
any other desired seasonings
1-16oz bag penne pasta
6 oz sliced provolone cheese
8 oz. shredded mozerella cheese
8 oz. sour cream or cottage cheese

Directions:

1- Cook pasta as directed on package
2-In skillet saute onion & garlic, then add ground turkey or beef and cook until browned.
3-Combine diced tomatoes, tomato paste, tomato sauce, & seasonings in blender and blend until combined. Then add the sauce to the meat and heat until warm.(Approx. 2 jars of store bought spaghetti sauce may be substituted here)
4-Preheat oven to 350º & lightly oil a 9" x 13" baking dish.
5- Layer as follows: 1/2 pasta, sour cream or cottage cheese, sliced provolone cheese, 1/2 sauce mixture, remaining pasta, 1/2 of mozzarella cheese, remaining sauce, remaining mozzarella cheese.
5- Bake uncovered for 30-40 minutes at 350º or until cheese melts, cover with foil near end to prevent top cheese from burning.

Serve with homemade bread-sticks or garlic bread.

Easy Chicken Pot Pie

2011-05-12T10:18:00.000-07:00

(Makes 2 Pies)

3 boneless, skinless chicken breasts (boiled/shredded) or 1 shredded rotisserie chicken

1 cup frozen peas

1 cup frozen corn

2 potatoes, cubed
sliced carrots

(Add or subtract any veggies you want in your pie!)

1 sticks butter

1/2 cup flour

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic salt

1/2 tsp. celery salt

3 cups chicken broth

1 cup milk

4 deep dish pie shells (2 packages)

Directions:
Preheat oven to 375º. Boil & shred chicken (or shred 2 rotisserie chickens). In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside. In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken broth and milk. Boil then simmer over med-low heat until thick. Add the chicken and veggies to the gravy. Place bottom pie shells on sheet pans. Pour gravy to fill up shell. Place extra shells on top of bottom shells (upside-down). Make slits in the top of each pie shell to allow steam to escape. Bake at 375 degrees for 45 minutes or until crust is slightly golden.

Strawberry Shortcake w/ Almond Glaze

2011-05-05T16:40:00.000-07:00

Strawberry Shortcake

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. Bake in a preheated 350º oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!

Spinach, Fruit, & Nut Salad

2011-04-28T08:37:00.000-07:00

Thanks Steph! ;)

Ingredients:

Pecans or Almonds (pecans are my favorite)

Cinnamon

Brown Sugar

Spinach

Fruit - cut into small pieces (see picture above)

(you can use any kind you would like! For this salad I used: crasins, tangelos, kiwis, strawberries, and apples)

Red Onion (if desired - I usually leave it on the side so people can choose)

Directions:

1. Roast the pecans or almonds in a pan with brown sugar and cinnamon. Roast slowly while stirring so the sugar and cinnamon liquefy somewhat. Then remove from heat.

2. Put spinach, fruit, red onion (if desired), and nuts in bowl and toss.

3. Serve with Briannas Home Style Rich Poppy Seed Dressing - pictured below.

4. Enjoy - trust me, you will.

Pizza Crust

2011-02-12T17:52:00.000-08:00

1 T Yeast
1 tsp Salt
1 1/2 C Warm Water
2 1/2 C White Flour
2 C Whole Wheat Flour
3 T Olive Oil

Dissolve yeast in warm water. Add oil, salt, and knead in the flour. Let rise 30-40 minutes. Add sauce & desired toppings. Bake pizza at 425 for 15-20 minutes. You can also use all white flour if you prefer. (Makes 2 12 inch pizzas or 1 larger one)

Delicious!

Cheesecake Bites

2010-09-28T13:04:00.000-07:00

Crust:
1/3 cup butter

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup finely chopped walnuts or pecans

Filling:

1/4 cup sugar

8 oz. cream cheese, softened

1/2 tsp. vanilla

2 T milk

1 T lemon juice

1 egg

Heat oven to 350º. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8" or 9" square pan. Bake for 9-11 minutes or until lightly browned.

In a small bowl, blend sugar and cream cheese until smooth. Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350º for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator.

Homemade Salsa

2010-08-23T12:27:00.001-07:00

I have so many tomatoes in my garden that I don't know what to do with them...this seems to use them up pretty fast! It is very easy & SO delicious:)

5-6 Ripe Tomatoes, quartered
1 Anaheim pepper(whole thing)
1/2 an Onion
1/4 C. Cilantro
2 Cloves of Garlic, minced
1 tsp. Lime Juice
1 tsp. Vinegar
1 tsp. Salt

I make mine in a blendtec blender, but any salsa maker would work. Just add all the ingredients and chop until it is the consistency you like.

Crockpot French Dip Sandwiches

2010-05-07T08:02:00.000-07:00

3 1/2 lbs beef chuck roast
16-oz. beef broth
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese

1. Trim excess fat off of beef roast and season meat all over with salt and pepper.

2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.

3. Cook on low for 6-8 hours. Depending on how the settings on your slow cooker work, the time will vary. Mine took 7 hours and was falling apart tender.

4. Take beef out and cover with aluminum foil, for about 15 minutes.

5. Slice beef and return to slow cooker on low or very low for 30 minutes.

6. Lightly toast the bread and evenly distribute cheese between rolls. Divide beef onto rolls and eat while it is hot. Serve each sandwich with its own dip.

Grilled Lemon Chicken

2010-05-04T14:13:00.000-07:00

3 T fresh lemon juice
3 T extra virgin olive oil
2 garlic cloves, minced
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. boneless, skinless chicken breasts
Cooking spray

1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator at least 30 minutes(longer is better), turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Baked Lemon Pasta

2010-05-04T13:54:00.000-07:00

This pasta is delicious!
It can be served plain or with grilled lemon chicken.

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

1. Preheat oven to 375ºF. Cook pasta following package instructions until al dente.

2. In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic, lemon juice, zest, and salt. Turn off heat.

3. Add sour cream and stir mixture together.

4. Pour mixture over drained pasta, mix well and then pour into an oven safe dish.

5. Bake, covered, for 15 minutes. Then remove cover and bake for an additional 7 to 10 minutes.

6. Remove from oven and top with Parmesan cheese. Squeeze more lemon juice over the top if desired.

Delicious Chocolate Chip Cookies

2010-04-21T13:13:00.000-07:00

2 Cubes Butter

2 Eggs

1 C Brown Sugar

3/4 C White Sugar

1 tsp. Vanilla

Mix well, then add

3 C Flour

1 tsp. Soda

1 tsp. Salt

1 bag of Milk Chocolate Chips (I use the Guittard brand)

Heat oven to 350º bake for 8-10 minutes.

Chocolate Trifle Sauce

2010-04-20T10:01:00.000-07:00

3/4 C. Whipping Cream
2 T. Butter
2 C. Semisweet Chocolate Chips
1 tsp. Vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. Excellent treat on top of your favorite ice cream!

Veggie Tostadas

2010-03-26T12:30:00.000-07:00

Corn tortillas
Refried Beans

Toppings:

Cheese, shredded
Lettuce, shredded
Tomatoes, diced
Red onion, chopped
Salsa
Fresh cilantro, chopped
Avocado, chopped
Fresh lime juice

1. Turn on the oven to broil. Spray both sides of the corn tortillas with cooking spray. Place tortillas on a baking sheet. Broil for 5-7 minutes. Turn them over once. Keep an eye on them to make sure they don’t burn. Remove from oven and let cool.

2. Prepare your toppings. Heat up the refried beans in a microwave safe bowl. Stir.

3. Take a corn tortilla and spread refried beans over the top. Add whatever toppings you like.

4. Enjoy!

*Note-you can add meat if you want extra protein. Also, feel free to add other toppings like olives, jalapenos, diced green chilies, corn, etc.

Thai-Style Coconut Chicken

2010-03-09T08:10:00.000-08:00

Prep: 25 minutes Cook: 7 minutes ~ Yields 4 servings

Expect the dish to resemble a very flavorful broth which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.

Ingredients:

1 T vegetable oil

1 lb chicken breasts cut into bite size pieces

1 t grated lime peel

1 t grated gingerroot

1 clove garlic, minced

2 fresh Serrano chilies or 1 jalapeno chili, seeded and finely chopped (I would recommend doing more)

1/4 cup finely chopped fresh cilantro

1 can (about 14 oz.) coconut milk

1 t packed brown sugar

1/2 t salt

1 T soy sauce

curry powder (I don't have an amount for you since the recipe doesn't call for it. We added this and it was delicious!! It's nice for some extra flavor)

1 cup sugar snap pea pods

1 medium red bell pepper, cut into 1 inch cubes (the recipe calls for green peppers - but I prefer red)

1 medium tomato, chopped (3/4 cup - I left this out because Matt hates tomatoes and it was still good)

1 T chopped fresh basil leaves (I also left this out)

Hot cooked jasmine rice

Directions:
1. In nonstick wok or 12 inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 minute.

2. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, (curry powder if desired), pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.

3. Spoon into shallow serving bowls over rice; top with basil.

Caribbean Black Beans

2010-03-09T08:00:00.000-08:00

Prep: 10 minutes Cook: 10 minutes ~ Yields 5 servings

Ingredients:
2 cans (15 oz each) black beans, rinsed and drained
2 t vegetable oil
1 medium papaya peeled, seeded and diced (about 1 1/2 cups) I substituted with mangos
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion (about 1/2 medium onion - I left this out since Matt isn't a huge fan of red onions)
1/2 cup orange juice
1/4 cup lime juice
2 T chopped fresh cilantro
1/2 t ground red pepper (cayenne)
2 cloves garlic, minced
(We also added some grated ginger - about as much as the minced garlic - this is optional)
5 cups hot cooked rice

Directions:
In 10 inch skillet, heat oil over medium heat. Cook all ingredients - EXCEPT the black beans and rice - in oil for about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.

Chicken Pasta w/ Broccoli & Garlic Cream Sauce

2010-02-25T15:18:00.000-08:00

2 Chicken Breasts
1 Can Chicken Broth
1 Can Evaporated Milk
1/2 C. Sour Cream
1/4 Diced Onion
2 Cloves Garlic, minced
2 T Flour
Salt & Pepper
3 C. Steamed Broccoli Florets(I use the frozen kind)
12 oz. Pkg. Fettuccine or other favorite pasta

1. Dice and fry the chicken & set aside
2. Saute onion and garlic in large sauce pan with a little bit of olive oil
3. Add chicken broth & evaporated milk
4. Combine sour cream and flour & whisk in until smooth consistency
5. Cook on medium heat, stirring occasionally, until thickened
6. Salt & Pepper to taste
7. Add cooked chicken
8. Add steamed broccoli
9. Combine sauce mixture & noodles and enjoy

Strawberry Cheesecake Crepes

2010-01-26T14:19:00.000-08:00

Crepes:
1 ½ C. Flour
1 T. Sugar
½ tsp. Baking Powder
½ tsp. Salt
2 C. Warm Milk
2 Eggs
½ tsp. Vanilla
2 T. Melted Butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip.

Filling:
1 (4 ounce) Package Cream Cheese (softened)
1/4 C. Powdered Sugar
1 T. Lemon Juice
1 tsp. Lemon Zest
1/2 tsp. Vanilla Extract
1/2 C. Heavy Cream (whipped)
Sliced Strawberries

1. Mix the cream cheese, powdered sugar, lemon juice, lemon zest and vanilla in a bowl.
2. Fold in the whipped cream.
3. Add 1/4 cup of the cream cheese mixture and some strawberries in the crepe, roll, sprinkle with powdered sugar, & serve.

Optional syrup:
1/2 C. Butter
¾ C. Buttermilk or Whip Cream
1 C. Sugar
½ tsp. Baking Soda
½-1 tsp. Almond Extract(depending on how you like it)

Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Parmesan Alfredo Sauce

2010-01-13T12:01:00.000-08:00

1/2 C. Butter
1/2 C. Evaporated Milk or Heavy Cream
3/4 C. Parmesan Cheese
1/2 tsp. Salt
Dash of Pepper

Heat butter and evaporated milk on low heat in a sauce pan until butter is melted. Stir in cheese, salt, and pepper. Continue stirring until thickened. Serve over 8 oz fettuccine or other noodles. Sometimes I add shredded chicken to the sauce also.

BBQ Chicken Salad

2009-12-04T09:23:00.000-08:00

2 large chicken breasts, cooked and shredded

1/2-1 cup BBQ sauce (to your liking)

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped
1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

Oreo Cookie Turkeys

2009-11-09T21:20:00.001-08:00

A yummy Thanksgiving craft for the kids...

Cookie Supplies:
Oreos
Candy Corn
M&M Minis (separate out the red ones)
Chocolate frosting
Bell shaped chocolates

Pumpkin Chocolate Chip Cookies

2009-10-28T15:38:00.000-07:00

Cream together:

1/2 cup white sugar

1 cup brown sugar

1 cup butter, softened

Then add:

1 cup pumpkin

1 tsp vanilla

1 egg

Sift together dry ingredient then add to above wet mixture.

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost. (Optional: top with chopped walnuts)

Icing:

In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Chicken Cordon Bleu Bake

2009-08-26T21:21:00.000-07:00

2 packages reduced sodium Stuffing mix

1 can (10 3/4 oz) cream of chicken soup

1 cup milk

1/2 tsp pepper

3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded

2 cups cheddar cheese shredded

2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. In a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350º for 45 minutes. Uncover and bake 10-15 minutes longer.

Chewy Ginger Snaps

2009-08-26T21:14:00.000-07:00

2 c. sugar

1 1/2 c. shortening

2 eggs

1/2 c. molasses

4 c. flour

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Bake at 350º for 11 to 13 minutes.

Honey Lime Enchiladas

2009-08-26T20:58:00.000-07:00

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 C honey

1/4 C lime juice

1 T chili powder

1/2 tsp garlic powder

1 1/2 to 2 (10 oz) cans green enchilada sauce
shredded monterey jack cheese

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray, depending on how thick you stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350º for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Flaky Buttermilk Biscuits

2009-08-26T20:51:00.000-07:00

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Homemade Liquid Laundry Soap

2009-08-04T20:10:00.000-07:00

Here is the recipe for the laundry soap I have been using....and it is so cheap and works really well! I am really posting it here so I can have a quick place to refer back to the recipe each time I run out:) Thanks Lacie!

1 Bar Fels Naptha Laundry Bar Soap
1 Cup Arm & Hammer Washing Soda
1/2 Cup Borax
Water

Grate the bar soap & dissolve in 4 cups water on medium-low heat in medium saucepan. Pour melted soap into 5 gallon bucket. Add washing soda & borax, stir. Fill to top with hot water and mix well. Cover. Let set overnight. Stir again. Fill a 1 gallon jug (milk jug works well) 1/2 full of concentrate, 1/2 water. Shake a couple times. Ready to use 1/2 cup-1 cup per load.

Crockpot Counrty Style Pork Ribs

2009-06-30T20:34:00.000-07:00

3 lbs. Country Style Pork Ribs, boneless
1 1/2 C. Ketchup
2 T. Dijon Mustard
1/4 C. Packed Brown Sugar
1/4 C. Red Wine Vinegar
2 T. Worcestershire Sauce
1 tsp. Liquid Smoke Flavoring
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Powder

Directions
1. Trim excess fat from ribs.
2. In a large skillet, brown ribs on all sides in oil.
3. Put ribs in the crockpot and cover with sliced onion.
4. In a bowl combine all sauce ingredients; pour over ribs and onions.
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.

Chicken Taco Salad

2009-06-15T08:47:00.000-07:00

Simple recipe, but one of my favorite foods:)

2 Chicken Breasts
Taco Bowls
Romaine Lettuce, chopped
Tomatoes, diced
Olives, sliced
Shredded Cheese
Sour Cream
Avacado
Tortilla Strips

Optional:
Green Onions
Black beans
Rice

Defrost chicken, cut into strips or small pieces and fry (I have shredded it and then fried it also). Add taco seasoning and salt and pepper to taste. Cut up the vegetables and put in taco bowl on top of lettuce as desired. Top with sour cream, guacamole, salsa or Ranch dressing, and tortilla strips.

I get my taco bowls at Macey's premade and they work great. I have also used the tortillas that you cook yourself, for a softer shell.

Two chicken breasts is enough for about 4 salads.

For a quick taco salad you can just do the meat and vegetables but it is also good with white rice and black beans. I usually put the rice and beans on the bottom when I make it with rice and beans.

Rolos Cookies

2009-05-22T13:39:00.000-07:00

Devils Food Cake Mix (Duncan Hines is the best!)
1/2 C. Butter flavored Crisco
2 Eggs
Handful of Powdered Sugar
1 Bag of Rolo Candies

Unwrap rolo candies and place into bowl. Set aside for later.
Cut shortening into cake mix and add in eggs. This will create a THICK dough almost the consistency of bread. Knead with hands for easiest mixing.

Roll spoonfuls of dough into balls. Squish 1 rolo candy into EACH dough ball and cover all sides of the rolo candy completely with dough so that you create a little rolo pocket.

Place 12 per cookie sheet and bake at 350º for 9 minutes.

Remove from cookie sheet and dust with powdered sugar for garnish.

Mexican Lasagna

2009-05-05T20:17:00.000-07:00

1 1/2 lbs. ground beef
1 1/2 tsp. cumin
1 T chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. black pepper or to taste
1 16 oz. can diced tomatoes
10 to 12 corn tortillas
2 cups small cottage cheese, drained
1 cup Monterrey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Avocado
Cilantro

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350º for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

Fruit Dip

2009-05-03T19:47:00.000-07:00

8 oz. Cream Cheese
8 oz. Marshmallow Cream
1 T Lime Juice

Mango Chicken and Rice

2009-04-27T08:38:00.000-07:00

4-5 Boneless skinless chicken breasts
1 1/2 C. Frozen corn
1 Can black beans, drained & rinsed
3 C. Mango salsa (Costco)
Cumin to taste
Lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice( Jasmine Rice, made with all or part of the liquid being coconut milk)

*You can also use regular salsa for a Mexican taste and serve over regular rice or even with tortilla chips...ENJOY!

Coconut Cream Cheese Pie

2009-04-25T13:47:00.000-07:00

1 C. Quick Oats
1/2 C. Butter
1/2C. Brown Sugar
1/2 C. Chopped Walnuts
3 Small pkgs. Instant Vanilla Pudding
3 C. Milk
8 oz. Cream Cheese
1/4 tsp. Coconut Extract
1 C. Coconut
1 Container Cool Whip

Mix oats, butter, brown sugar, and nuts. Press into 9X13 pan. Bake @ 350º for about 15 min. Combine remaining ingredients, except whipped topping, and let set up. Top with whipped topping. Chill and Enjoy!

Andes Mint Cookies

2009-04-24T07:58:00.000-07:00

3/4 C. Butter
1 1/2 C. Brown Sugar, packed
2 T. Water
1 (12oz.) pkg. Semi-Sweet Chocolate Chips
2 Eggs
2 1/2 C. Flour
1 1/4 tsp. Baking Soda
1/2 tsp. Salt
1 lb. Andes Mints (2-6.67 oz. pkgs)

Heat butter, sugar and water in saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Crockpot Pulled Pork

2009-04-08T16:03:00.000-07:00

Spice Rub:
1 T ground black pepper
1-2 tsp. cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar
1 T dried oregano
4 T paprika
2 T table salt
1 T granulated sugar
1 T ground black pepper

Remaining Ingredients:
1 (6-8 pound) bone-in pork shoulder
½ tsp. liquid smoke (optional)
2 C. barbecue sauce

Mix all spice rub ingredients in small bowl. Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board(again, I use a large cookie sheet with sides. This helps to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Delicious Cinnamon Rolls

2009-03-29T10:49:00.000-07:00

Rolls:
2 1/4 C. very warm water
2 1/2 tsp. active dry yeast
1 yellow or white cake mix
5 C. flour

Mix water and yeast together with a wire whisk in a large bowl. Whisk cake mix into yeast water. Stir in flour one cup at a time. Let stand in bowl in a draft-free place for 45 minutes. Knead enough to punch down and roll to approx. 18" X 10". Add a small amount of flour if needed for kneading.

Filling:
1/2 C. butter or margarine softened
1 C. brown sugar
2 tsp. cinnamon
1/4 C. chopped nuts (Optional)
1/4 C. raisins (Optional)

Mix butter, brown sugar, and cinnamon together. Heat in microwave for 15 seconds. Spread over rolled out dough. Sprinkle nuts and raisins over dough. Starting with the widest end, roll dough into a tight log. Cut with dental floss into 1/2" to 1" slices. Place in a greased 9x13 inch pan and an 8x8 inch pan. Allow rolls to rise 25-35 minutes. Bake at 350º for 17-23 minutes, watching carefully.

Frosting:
1 (3-4oz) package cream cheese, softened
1/4 C. butter or margarine, softened
1 1/2 C. powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Olive Garden Salad

2009-03-25T16:49:00.000-07:00

DRESSING:

½ c. mayonnaise

1/3 c. white vinegar

1 tsp vegetable oil

2 Tb. corn syrup

2 Tb. Parmesan cheese

2 Tb. Romano cheese

¼ tsp garlic salt – or one clove garlic, minced

½ tsp Italian seasoning

½ tsp parsley flakes

1 Tb. lemon juice

SALAD:

1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

½ c. croutons

freshly grated Parmesan cheese

HOMEMADE CROUTONS:

4 slices sandwich bread

1 clove garlic, minced

3 Tb. butter

salt and pepper

dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.

Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Tuscan Lentil Soup

2009-03-25T10:20:00.000-07:00

1 pound small French green lentils, rinsed

7 cups vegetable or chicken broth
1 bay leaf

2 Tbs extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup pasta (try whole wheat)

8 oz spinach, chopped

1 14oz can diced tomatoes

1 Tbs chopped fresh parsley

salt

freshly ground black pepper

fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

Cream Puffs

2009-03-25T08:33:00.000-07:00

1 C. Water

1 C. Flour

1/2 C. Butter

4 Eggs

Heat water and butter to boil. Add flour all at once and stir vigorously over low heat until mixture forms a ball. Remove from heat and beat in eggs all at once. Continue beating until smooth and well blended. Drop dough by tablespoon on ungreased cookie sheet. Bake at 400º for 35 minutes until golden. Remove immediately and let cool on wire rack. Once cooled, slice puffs in half and remove residual dough leaving a hallowed out puff. Fill puffs with your favorite cream or use the following:

1 3 oz. package instant pudding (your favorite flavor -- lemon is excellent) made according to package and set until firm

1 8 oz container whipped topping

Combine after pudding is chilled and fill puffs. Sprinkle with powdered sugar or drizzle with chocolate frosting. Enjoy with fresh berries.

Lemon-Lime Bars

2009-03-12T09:36:00.000-07:00

2 cups cake flour (key to a flaky crust)

1/2 cup powdered sugar

1/4 tsp sea salt

3/4 cup of butter

4 eggs

1 1/2 cups sugar

3 tbs flour

zest of 1 lg lemon & 1 lg lime

juice of one lg lemon & 1 lg lime

1/2 cup heavy cream

In large mixing bowl combine cake flour, salt, powder sugar. With pastry blender or fork mix in butter. Press into a 9x13 pan and bake for 15- 20 minutes at 350º until golden brown. While crust is cooking in medium bowl lightly beat eggs then add sugar, lemon & lime juice, lemon & lime zest, heavy cream and 3 tablespoons of flour. Whisk together. Pour over hot crust when crust is finished. Bake for 15-20 minutes at 350º until the middle is set-up. Sift powdered sugar over the top. Makes about 24 bars.

Earthquake Cookies

2009-03-10T16:34:00.000-07:00

A man in our neighborhood made these the other night for a church function and I am not a chocolate lover but I did love these!

INGREDIENTS
1 stick butter, room temperature
8 oz brick of cream cheese, room temperature
1 egg
1 tsp vanilla
18 oz box of moist chocolate cake mix
Confection sugar

Mix butter and cream cheese until blended. Add egg and vanilla. Next add cake mix. Refrigerate for 2 hours then make Tablespoon sized balls and roll in confection sugar and bake at 350º for 12-13 minutes.

Fruit & Feta Salad

2009-03-06T13:14:00.000-08:00

8 C. Assorted Lettuce Greens

½ C. Feta Cheese, crumbled

1 (11 oz.) Can Mandarin Oranges, drained

½ C. Dried Cranberries or Cherries

1 Small Red Onion, chopped

½ C. Toasted Pecans or Almonds

Combine ingredients in large salad bowl and toss with Brianna's Vinaigrette Dressing just before serving.

Chocolate Mint Brownies

2009-03-04T09:14:00.000-08:00

These make a GREAT St. Patrick's Day treat!

Cake Layer:

1 cup flour

4 eggs

1 cup sugar

1/2 cup (1 cube) butter softened

1 can (16oz) Hershey's syrup

Combine all ingredients in large bowl, beat until smooth. Spread into a 9x13 baking dish. Bake at 350º for 25-30 minutes. Cool completely in dish.

Mint Creme Center:

3 drops green food coloring

2 cups powdered sugar

1 T water

1/2 cup butter, softened

1 t mint extract

Beat above ingredients together until smooth. Spread on cooled cake layer.

Chocolate Topping:

6T butter

1 cup semi-sweet chocolate chips

Melt in small saucepan. Cool slightly. Pour over mint cream center. Refrigerate.

Note: Make sure each layer has time to cool before adding the next. It works best to refrigerate overnight after you finish the mint creme center and then add the chocolate topping the next morning. Leave ample time for the final chocolate layer to harden in the fridge as well. These can also be frozen.

Symphony Cookies

2009-02-23T09:57:00.000-08:00

Yummy, Yummy, Yummy!!

1 C. Butter

3/4 C. Brown Sugar

1 Small box of instant vanilla pudding (or chocolate)

1 tsp. Vanilla

2 Eggs

2 1/2 C. Flour

1 tsp. Baking Soda

1 Large Symphony Bar (with toffee bits), chopped

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375º for 9-10 minutes. Cool on rack.

Breakfast Muffins

2009-02-19T11:44:00.000-08:00

I recently found this recipe online and made them...they are very nutritional and make a great muffin for breakfast or even for dessert with the cream cheese icing on them:)

1/2 cup unbleached all-purpose flour

1 cup whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 t baking soda
1 t baking powder
1/2 t salt
1 T cinnamon
1/2 t ground nutmeg
1 1/2 c carrots
2 apples, shredded
1/2 cup raisins
1 cup walnuts, chopped or ground
3/4 cup of 1% milk
2 eggs, beaten
1 tsp. pure vanilla extract

Preheat oven to 350º. Grease muffin pans or line with paper cups. Mix together flours, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir in carrots, apples, raisins and walnuts. Combine milk, beaten eggs and vanilla in another bowl. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350º for 15-20 minutes. Makes 15 muffins.

Light Cream Cheese Icing (optional)

1 (8oz) pkg. 1/3 less fat cream cheese
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract

Combine all ingredients in a bowl. Using a hand mixer or wooden spoon, whip until creamy. Tip: Individually freeze plain muffins and thaw for a quick and healthy breakfast, or serve as a hearty dessert with Light Cream Cheese Icing.

Chicken Poppyseed Salad

2009-02-01T20:52:00.000-08:00

SALAD:
Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

DRESSING:
1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

Toffee Brownies

2009-01-25T11:16:00.000-08:00

1 (17.6 oz) Brownie Mix Package with Walnuts
Vegetable Oil Cooking Spray
3 (6 oz) Candy Bars with Almond and Toffee (Blue Symphony Bars)

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Yummy Brownies!

2009-01-15T10:11:00.000-08:00

I made this for activity days and the girls really liked it.

Honestly I got this off the back of a brownie mix:)

1 Brownie mix
3 C marshmallows
1/2 C M&Ms
3/4 C Chocolate Frosting melted in microwave

1/3 C chopped walnuts optional (just add to brownie batter before baking)

Make brownie mix as directed. Pour into greased 9x13 pan and bake at 350 for 20 min remove and drop marshmallows on top and return to oven for 10 min more. When finished cooking pour M&Ms on top and drizzle with frosting. Cool completely before cutting.

Brownie tips:
Follow the boxes recipe for high altitude and cake like brownies.
Fold in 1/2 C sour cream. Jen B gave me this trick and it REALLY works well.

Whole Wheat Bread

2009-01-14T12:20:00.000-08:00

2 3/4 C warm (almost hot) water
1/3 C olive oil
1/3 C Honey
2 T Brown Sugar
1 T salt
6-7 1/2 whole wheat flour
2 T yeast
1/2 C wheat germ
2 T flax seed
1 Heaping T wheat gluten
1 Heaping T dough enhancer

Place water, honey, and sugar in bowl then add yeast. Cover and let rest 5 min.
(It should be foamy now) Mix in olive oil, salt, wheat germ, flax seed, wheat gluten, and dough enhancer. Start adding flour until it gets hard to mix. At this point I place it on the counter and mix in the flour by hand and start kneading. During the kneading you may need to add more flour but not to much (I used 6 1/2 C all together). About 10 min. of kneading, it SHOULD be tacky when finished. Place in oiled bowl and cover with plastic wrap and cloth. Let it rise for about 45 min. Punch down and cut into 2, shape into loaves. Place in greased bread pans and let rise until double about 45 min. Bake at 350 for 40 Min. When done turn out of pan and cool on rack.

Side notes... Next time I make this I will sprinkle with oats, flax seed and sunflower seeds. The recipe did NOT call for wheat germ, flax seed, wheat gluten or dough enhancer, you can change it how ever you like. The recipe called for molasses instead of brown sugar but I didn't have any, you could also use pure maple syurp (which I will do next time) I got a lot of info from A LOT of different people. Mostly reading from other blogs and the Internet. I heard it stores best in tinfoil on the counter I also place in zip lock bag, it has stayed REALLY moist this way. I also cut with electric knife after in cools and find that that works best for uniform slices. Oh yes I made this in 3 medium small loaf pans instead of 2 medium large pans.

For other tips go HERE Thanks Lisa

Blender Wheat Pancakes

2009-01-13T07:07:00.000-08:00

Blend:
1 C. whole wheat kernels

1 C. milk
Blend wheat and milk for 3 minutes in blender.

Add:
½ C. milk
Blend for 2 more minutes.

Add:
2 eggs

½ tsp salt
½ C. oil

1 Tbsp. baking powder
2 Tbsp. sugar

Blend only long enough to combine. Cook on hot griddle. The batter is very thin.

Buttermilk Syrup
½ cube butter

1 C. sugar

¾ C. buttermilk

1 tsp. vanilla

1/4 tsp. baking soda

In a small saucepan heat butter, sugar, and buttermilk. After sugar is dissolved remove from heat and stir in the soda and vanilla. Mixture will fizz. Let rest, stirring occasionally. Serve warm with pancakes or waffles.

Pork Stew

2009-01-09T07:00:00.000-08:00

3 Pork Chops, cubed
1 Can Tomato Soup
1 Can Water
2 tsp. Cornstarch
3 C. Chicken Broth, or bouillon equivalent
2 tsp. Worcestershire Sauce
1/2 Bag of Mini Carrots, sliced into big pieces
About 5 Potatoes, peeled & cubed
1/2 an Onion, cut into large pieces
1 T. Butter
Salt & Pepper to taste

1. In stew pan melt butter & saute onion. Add cubed pork chops, salt and pepper the meat, & fry until browned.
2. Add chicken broth & boil for 1-2 minutes. Remove from heat and take out onion pieces. (My family doesn't like pieces of onion in things so this is how I get the flavor without the onion pieces...if you want onion in it you can dice it into small pieces and leave it in.)
3. Place back on medium heat & add tomato soup, can of water, worcestershire sauce, carrots, & potatoes.
4. Add cornstarch to a little bit of cold water & mix well until combined, then add all at once to stew to help thicken.
5. Let cook on medium to low heat until vegetables are tender. Serve with homemade bread or breadsticks. Enjoy!

Chicken Pasta Bake

2009-01-08T12:20:00.000-08:00

Ingredients sound funny, but my family ranted & raved.

1 reg. sized bag rotini pasta (cooked & drained)
1 jar spaghetti sauce
1 8 oz. cream cheese (softened)
2 cans canned chicken (it called for 3 c. chicken shredded I chose to use canned for time)
2 c. mozzarella cheese grated
1 cube bullion (put in hot water)
1/4 c. hot water

Preheat oven 350 degrees. Mix chicken, cream cheese, mozzarella, hot water with bullion dissolved. Pour 1/3 bottle spaghetti sauce into 9X13 pan, to cover the bottom. Pour in noodles. Spoon on chicken mixture, pour remaining sauce on top. Sprinkle with a little mozzarella. Bake for 30- 45 minutes.

White Chicken Chili (all cans)

2009-01-03T10:23:00.000-08:00

I got this recipe from my mother in law and I really liked it. My kids loved it!!

1 large can Chicken
2 cans great northern beans rinsed and drained
1 can diced green chilies
1 14 oz can enchilada sauce
1 can cream of mushroom soup
1 can white hominy (white corn)
1 envelope taco seasoning

Combine everything in soup pan and heat thoroughly. Eat as is or with chips, cheese, and sour cream.

ENJOY!!!

I use regular corn and don't drain it. You can also cook your own chicken.

Baked Potatoe Soup

2008-12-26T07:00:00.000-08:00

4 Large Potatoes
2/3 C. Butter
2/3 C. flour
1 ½ Quart Milk
4 Green Onions, chopped
1 C. Sour Cream
2 C. crumbled bacon
5 oz. Grated Cheddar Cheese
Salt and freshly ground black pepper, to taste

Bake the potatoes at 350°F until fork tender.

Melt butter in a suitably sized saucepan & gradually blend in the flour until thoroughly combined. Slowly add the milk to the butter/flour mixture, frequently whisking.
Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.

Cut the potatoes in half, scoop out the center and set aside. Chop half of the potato peels and discard the rest.

When the milk mixture is hot, whisk in the potato.

Add the chopped green onions and potato peel.

Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.

Add the grated cheddar gradually until all has melted & serve.

*Top with additional sour cream, cheese, bacon, and gr. onions as desired.

Rasberry-Peach Smoothie

2008-12-25T07:00:00.001-08:00

Anyone who knows me knows that I LOVE smoothies:) I have decided to start adding recipes for the ones I make. This one is very good!

½ C. Apple Juice
½ C. Low-fat Vanilla Yogurt
1 C. Frozen Sliced Peaches
½ C. Frozen Raspberries
1 ½ C. Crushed ice

Put all ingredients in a blender.
Blend until smooth.

Apple Cobbler

2008-12-24T07:00:00.001-08:00

3 large apples, peeled and sliced
1 C. all-purpose flour
1 C. sugar
1 tsp. cinnamon
1 large egg
1/2 C. butter, melted

Put apples in the bottom of a lightly greased 8x8 inch baking dish.

Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.

Sprinkle topping over the apples.

Pour melted butter over the entire dish.

Bake 350º for 30 minutes.

Serve with vanilla ice cream and caramel sauce.

Christmas Cranberry Punch

2008-12-23T07:00:00.001-08:00

7 ½ C. Cranberry Juice Cocktail
3 ¾ C. Orange Juice
22 ½ oz. Sprite
Whole Cranberries
Sliced Oranges
Sliced Limes

1. Mix the Orange and Cranberry juices in a bowl.

2. Slowly pour in the lemon-lime pop into the bowl, try not to make too many bubbles.

3. Float the whole cranberries, orange slices, & lime slices on the top of the punch.

Better than Sex Cake...Almost:)

2008-12-22T07:00:00.000-08:00

1 Box Super Moist German Chocolate Cake Mix (Made as directed)
1 Can (14oz.) Sweetened Condensed Milk
1 Jar (16-17oz.) Caramel, Butterscotch or Fudge Topping
1 Container (8oz.) Frozen Whipped Topping
1 C. Toffee Chips or Bits

1. Heat oven to 350º(325º for dark or non-stick pan). Make cake as directed in 13X9-inch pan; Cool 15 minutes.

2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread whipped topping over top of cake. Sprinkle with toffee-chips.

Rice Pudding

2008-12-21T07:00:00.000-08:00

We love rice pudding at our house, my kids can't get enough of it. I know when Ryan first suggested we make it I thought yuck...but I love it. It is really good with some cinnamon sprinkled on the top of it also.

2 C. White Rice (Original Long Grain-not instant)
8+ C. Milk
2 Eggs
1 C. Sugar
2 tsp. Vanilla

In a large pot combine milk, eggs, sugar, and vanilla. Whisk until eggs are mixed in. Then add rice. Bring to a boil and then turn down to a medium heat for about 15 minutes, stirring often. Then I turn it down to a medium-low heat and just let it simmer, I set a timer for every 4-5 minutes and stir it about that often until the rice is tender. Additional milk may be needed, and if it sits in the fridge overnight it will need added milk in the morning. If the rice soaks up the milk you just keep adding more a little at a time. Very Delicious! Topped with cinnamon is good too:)

Biscuits & Sausage Gravy

2008-12-20T08:09:00.000-08:00

This is my husband favorite!!!

8oz Sausage (I only use JIMMY DEAN)
2 T Oil or Butter
2 T Flour
1 Chicken Bouillon Cube
1 2/3 C Milk
Few squeezes of Maple Syrup
lots of pepper

Sorry about the measurements:)

Cook sausage then remove from pan leaving 2 Tablespoon of the grease. (If there is not 2 T then add 2 T of oil or butter) Add flour to the grease/oil, also add the pepper and bouillon. Mix to make a paste or "Rue" Pour in milk and bring to a boil then simmer until thick and bubbly. Add sausage back in and at this time I add a few squeezes of Syrup. Pour over biscuits. Eddie likes to pour this over all his breakfast.....hash browns, eggs, etc...

ENJOY!!!

Sausage Breakfast Casserole

2008-12-20T07:00:00.001-08:00

1 pkg. Shredded Hashbrowns
1/4 C. Butter, melted
3 C. Fried Sausage
8 oz. Cheddar Cheese, shredded
8 oz. Swiss Cheese, shredded
12 Eggs, beaten
3/4 C. Milk

Spread potatoes on bottom of 9X13 pan. Pour butter over top. Bake at 425º for 20-25 minutes. Remove from oven and add sausage and half of cheese. Mix eggs and milk pour over potatoes. Top with remaining cheese. Bake at 350º for 40-45 minutes.

Garlic Chicken with Bow Tie Pasta

2008-12-19T07:00:00.000-08:00

1 T. Olive Oil

1 lb. Chicken Breast, diced

1 tsp. Salt

1 T. Olive Oil

6-8 Cloves Garlic, crushed (1 rounded Tb)

3/4 C. Mushrooms, sliced or quartered

1/4 C. Green Onions, sliced

1/2 C. Red or Orange Sweet Peppers

1 14.5 oz. Can Diced Tomatoes (undrained)

1/2 C. Chicken Broth

1/2 tsp. Crushed Red Pepper

1/2 tsp. Cornstarch

1/2 tsp. Salt

12 oz. Bag of Dry Bow Tie Pasta - cooked as directed

1/4 C. Fresh Cilantro, chopped (may use fresh parsley)

Parmesan Cheese, grated

1. Fry chicken in 1 T. of oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in 1 T. of oil until golden. Add mushrooms, green onions and peppers - cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it milder. Also, I add the peppers when I have them on hand - zucchini and squash are good too. You can omit the chicken as well for a healthy, vegetarian dish.

Breakfast Casserole!

2008-12-18T12:34:00.000-08:00

6 pieces white bread
1/2 package of frozen shredded hash browns
1 16 oz package sausage cook and drain grease
1 can diced green chillies
2 Cups cheese

Mix Together
10 eggs
1 3/4 Cup Milk
2 T Mayo
salt & pepper

Layer in buttered 9x13 dish

Bread- Hash Browns- Sausage- Green Chillies- Cheese- Egg mixture

Set in refridgerater over night
Cook at 325 for about 60 min. or until brown

This is perfecet for Christmas morning!

note. You want the egg mixture to come to the cheese. You may need to add more eggs and milk.

You can leave out the hash brown if you want. Both ways are good!

Christmas Caramel French Toast

2008-12-18T12:15:00.000-08:00

I've made this a few time's it's really easy & perfect for Christmas morning! I'm making it this year along with Lacie's Sausage Breakfast Casserole (hint, hint Lacie)! I will add a picture when I make it on Christmas!

1 c. packed brown sugar
1/2 c. butter/margarine
2 tbsp. corn syrup
12 slices bread (great with french bread or just cheap bread)
1/4 c. sugar
1 tsp. ground cinnamon (divide into 1/2 tsp)
6 eggs
1 1/2 c. milk
1 tsp. vanilla extract

1. In small saucepan, bring brown sugar, butter & corn syrup to a boil over med. heat stirring constantly. Remove from the heat. Pour into a greased 9x13 pan. Top with 6 slices on bread. Combine sugar and 1/2 tsp. cinnamon & sprinkle over bread. Layer next 6 slices bread. Sprinkle remaining cinnamon & sugar mixture.
2. In large bowl beat eggs, milk, vanilla & 1/2 tsp. cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
3. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 30-45 minutes.

I put pan in oven while it's heating up. So we can start opening presents. Then cook a little longer.

Shredded Pork Tacos

2008-12-18T08:00:00.000-08:00

3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic, crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chilis
1 14oz. Can Diced Tomatoes with Chilis
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper

1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot.

2. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours.

3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.)

4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.

5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.

Cream Cheese Stuffed Cinna-Bun Pull-Aparts

2008-12-17T09:00:00.000-08:00

20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)

1. In a bowl, combine cream cheese with ¼ cup brown sugar and combine well with spatula. Cover and place in refrigerator.

2. Lightly coat bottom of bundt pan with cooking spray.

3. Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

4. Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.

5. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

6. Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350°. You will need to lay a piece of foil over top of pan after about 40 minutes when the buns start looking browned.
Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

Chicken Cream Cheese Soup

2008-12-16T09:30:00.000-08:00

1 lb. Chicken
6 C. Chicken Broth
1 Onion, diced
1-2 T. Butter
2 C. Sliced Baby Carrots
4-5 Potatoes, diced small
1 C. Milk
1/4 C. Flour
8 oz. pkg. Cream Cheese

1. Put 2 chicken breasts in pot of water; boil until cooked. Rinse chicken in cool water and shred.

2. In a separate large pot, saute onion in butter, until lightly browned. (My family doesn't like onions, so I saute in big pieces and let them boil in the broth and then remove them before adding additional vegetables.) Add broth to sauted onion then and add carrots and potatoes. Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup along with shredded chicken. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Fruit Pizza

2008-12-15T10:20:00.000-08:00

Crust:

1 ¼ cups flour

1/3 cup brown sugar

3 Tablespoons powdered sugar

2/3 cup softened butter

Topping:

12 ounces cream cheese, softened

½ cup granulated sugar

1 Teaspoon vanilla

Fruit to layer over topping:

Strawberries

Raspberries

Blueberries

Bananas

Mandarin oranges

Peaches

Kiwi fruit, etc…

Crust: Mix all four ingredients together in a bowl until it forms a ball (do not overmix!). Press onto pizza pan until flat and even (leaving about 2-3 inches around perimeter) and use rolling pin if needed. Bake at 350 for 10-12 minutes or until golden brown. Cool completely.

Topping: Beat cream cheese, sugar and vanilla together until well combined. Spread over cooled baked crust. Arrange fruit on top starting with outer perimeter and working to the center. Sprinkle sugar over bananas and peaches if using to prevent browning.

Caramel Fruit Dip

2008-12-15T10:11:00.000-08:00

1- 8 oz Cube of Cream Cheese
1/2 C. Powdered Sugar
16 oz. Bottle of Caramel Sauce

Warm all above ingredients in a sauce pan. You can serve it warm or cold. Very easy and YUMMY!:)

Sweet & Sour Chicken

2008-12-15T10:05:00.001-08:00

¼ cup pineapple juice
½ cup red wine vinegar
¾ cup sugar
3 tablespoons ketchup
1 tablespoons soy sauce
½ teaspoon salt

Cut chicken in to bite size pieces. Beat 3 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it. Bake at 350 for 50 minutes uncovered. Serve over rice.

Six Can Chicken Tortilla Soup

2008-12-13T10:23:00.000-08:00

My sister in law just gave me this recipe and it was really good. I made it SOOO fast.

1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained

Tortilla chips
Grated cheddar cheese

Pour everything into a large saucepan or stockpan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese.

Artichoke Dip

2008-12-11T12:12:00.000-08:00

2 cans artichokes chopped
2 cans diced green chillies
1 cup Mayo
1 block cream cheese
1 1/2 C Parmesan Cheese (I use the whole bag)

Mix together then place in 8x8 dish and sprinkle with Parmesan cheese and sliced almonds. Bake 350 until hot maybe 30 min.

Frog's Eye Jello Salad

2008-12-11T12:07:00.000-08:00

2 cans mandrine oranges
1 can crushed pineapple
1 can chunked pineapple
1/2 container cool whip
1 lg vannilla pudding (make as directed)
1 bag small marshmellows
1 box acini di pepe noodles (make as directed)

Mix all ingredients together and serve cold.

This makes a large batch!

Striped Delight

2008-12-04T12:22:00.000-08:00

35 Oreo Cookies Finely Crushed (about 3 Cups)
6 Tbsp. Butter, Melted
1 pkg (8 oz.) Cream Cheese, Softened
1/4 C. Sugar
2 Tbsp. Cold Milk
1 12oz. Tub of Cool Whip, thawed & divided
3 1/4 C. Cold Milk
2 pkg. (4 serving size each) JELL-O chocolate flavor instant pudding
Candy Canes 4-6(as desired)

MIX crushed oreos and butter in medium bowl. Press firmly onto bottom of 9X13 baking dish. Refrigerate 10 minutes.

BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.

POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding: spread to cover pudding. Sprinkle with crushed candy cane.

REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings.

Tomato Rice Soup

2008-12-04T12:16:00.000-08:00

I grew up eating this and LOVE it!!!

1 lb ground beef
1/4 onion
1 can tomato soup
1 can tomato sauce
2 cans water
1 Cup instant rice

In large saucepan brown beef with onion and your choice seasonings. Only drain fat if there is a ton otherwise leave it. Add soup, sauce, and water bring to a boil then add rice. Cook until rice is done. Super Easy!!! For larger batch just add more soup and water.

Chicken Taco Soup

2008-12-04T12:02:00.000-08:00

2 or 3 Cooked Chicken Breats (cubed or shredded)
1/4 Chopped Onion, or I use dried minced onion
1 can tomato sauce
2 cans of your choice beans (I use kidney and pinto) drained and rinsed
1 can diced tomatoes
1 can corn, with juice
1 or so cans of water
2 T. Taco seasoning
1 T. Ranch Dressing or Dip Mix

Mix all together and serve hot. Top with corn chips, sour cream, shredded cheese, and avocado.

Or crock pot on low for 6 to 8 hours

Enjoy!!!

Peanut Butter Balls

2008-12-04T10:35:00.000-08:00

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
Finely chopped peanuts for garnish, if desired

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Oreo Truffles

2008-12-04T10:29:00.000-08:00

1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening(just enough to thin chocolate chips for dipping)

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. You can also add oreo crumbs to the tops. Let cool. Store in airtight container, in refrigerator.

Thanksgiving Turkey Cookies

2008-11-26T18:45:00.000-08:00

These are so dang cute and the kids love to make them:)
All you need is a batch of sugar cookies, white frosting, candy corn, mini m&m's, and orange & black decorating icing! Enjoy....gobble gobble:)

Mexican Layered Dip

2008-11-26T18:21:00.001-08:00

Layer the following items..along with any others you may like to add:)

refried beans
sour cream
mexican blend shredded cheese
tomatoes
avacado
cilantro

Serve w/ tortillas or tortilla chips!

Spicy Pumpkin Cheesecake

2008-11-18T15:02:00.000-08:00

1 Egg Yolk
1 Extra Large Graham Cracker Crust
2 8oz. Pkg. Cream Cheese
3/4 C. Sugar
2 Eggs
16 oz. Can Pumpkin
2 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Cloves
Whip Cream Topping

Beat egg yolk. Brush on crust. Bake @ 350º for 5 minutes & set aside. In large mixing bowl beat cream cheese, sugar, and eggs. Add pumpkin and spices, mix together, and spoon into the pie crust. Bake at 350º for 45 minutes, or until firm. Refrigerate and top with whip cream. YUM:)

Ranch Cheese Ball

2008-11-18T14:52:00.000-08:00

1/2 C. Mayo
1/2 C. Milk
*Mix both ingredients with contents of one Ranch dressing packet

~Let the following 2 ingredients set out at room temperature for 1 hour before making your cheese ball:
8 oz. Shredded Cheddar Cheese
6 oz. Cream Cheese
5 oz. Sliced Almonds

Mix dressing mixture and cream cheese together and beat well with mixer. Add cheddar cheese and blend together. Cover and freeze for 30 minutes, roll ball in almonds.

Shortbread

2008-11-18T14:46:00.000-08:00

1 lb. Butter
1 C. Powdered Sugar
2 tsp. Almond Flavoring
4 C. Flour

Shape into balls or as desired and bake at 325º for 15 minutes.

Pumpkin Squares

2008-11-18T14:41:00.000-08:00

1 pkg. yellow cake mix
3 beaten eggs
1 tsp. baking soda
1/2 c. oil
2 tsp. cinnamon
1 (30 oz.) can pumpkin

Mix together for 2 minutes. Bake in greased jelly roll pan at 350º for 30-40 minutes.

Frosting for Pumpkin Squares:

1 (3 oz.) pkg. cream cheese
3/4 c. butter
1 tbsp. milk
1/2 tsp. vanilla
2 c. powdered sugar

Beat together until fluffy. Keep refrigerated.

Avacado Bean Dip

2008-11-08T16:19:00.000-08:00

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (optional)
2 Tb diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! Super easy and very tasty!

Breadsticks

2008-10-22T13:36:00.000-07:00

These breadsticks are super easy and quick to make and they taste SO GOOD!!

1 C Warm Water
1 3/4 tsp Yeast
1 T Sugar
2 T Olive Oil
1/2 tsp Salt
2+ C Flour

Dissolve yeast in sugar and water. When dissolved, add salt and oil. Stir in flour, adding enough so that you can handle the dough. Knead for 4-5 minutes, then rise for 30 minutes. Shape into 8 breadsticks. Season if desired with garlic salt and parmesan cheese, or leave plain. Rise one hour. Bake at 400 for 15-20 minutes, until golden brown.

Spinach Lasagna

2008-10-22T13:27:00.000-07:00

1 lb. Lasagna Noodles
4 C Chopped Spinach
16 oz. Marinara
2 C Ricotta Cheese
2 Eggs
1/2 C Parmessan Cheese
Salt and Pepper
2 C Mozzarella Cheese
2 T Parmessan Cheese
Sliced Mushrooms (optional)

Prepare noodles according to package directions. Steam spinach 2-3 minutes and drain excess water. Mix ricotta with egg, parmesan, salt and pepper.

Spread a thin layer of tomato sauce on the bottom of a large casserole dish. Cover and layer with noodles, ricotta, spinach, sauce, and mozzarella. Top with the noodles, remainder of the sauce, mozzarella, and 2 T parmessan cheese. Bake uncovered at 350 for 40 minutes.

Chicken Roll Ups

2008-10-22T13:18:00.000-07:00

1 6 oz. pkg of Chicken Stuffing Mix
2 Beaten Eggs
6 Small Boneless Chicken Breast Halves, pounded to 1/4 inch thickness
1 Can Cream of Chicken Soup
1/4 C Milk
1 tsp Paprika

Combine stuffing mix with 1 C water. Let stand for 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken and roll up inside chicken. Place chicken, seam side down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika. Bake at 400 for 30 minutes, or until chicken is completely cooked.

Chicken Cordon Bleu

2008-10-22T13:12:00.000-07:00

Chicken Breasts
Thin Cut Deli Ham
Sliced Swiss or Provolone Cheese
Ritz Crackers

Pound chicken breasts to 1/4 of an inch. Roll each chicken breast up with a slice of ham and a slice of cheese inside. Secure with toothpicks if needed, then roll in crushed cracker crumbs. Bake 30 minutes at 375, top with cream of chicken soup or chicken gravy.

Vegatable Soup

2008-10-22T12:59:00.000-07:00

Chuck or round steak, cubed
Onion
Worcestershire sauce
*Brown the meat and onions together in olive oil in a large stock pot; after it starts to brown, add a generous sprinkling of Worcester-shire sauce. Finish browning, stirring often.

Add Canned Diced Tomatoes (any kind...I use about 2-3 cans)
*Fill the pot to about the half-way point; simmer for a couple of hours

Add in the last 90 minutes:
Carrots
Potatoes
Celery
Cabbage

Add your choice of frozen vegetables in the last 45-60 minutes:
Corn
Peas
Green beans

Season with parsley, basil, salt, & pepper.

You can also add small pasta, like alphabet. Barley can also be added.

Chicken and Wild Rice Chowder

2008-10-22T12:47:00.000-07:00

1 C Sliced Mini Carrots
1 C Sliced Celery (2 stalks)
1 C of Quartered Mushrooms
3 T Butter
3 T Flour
2 14 oz Cans Chicken Broth
2 1⁄2 C Chopped Cooked Chicken
1/2 C Wild Rice
1⁄4 tsp Ground Black Pepper
14 oz Can Evaporated Milk

In large pot bring chicken broth to a boil and add wild rice, cook until rice is tender. In a separate saucepan cook carrots celery and mushrooms in hot butter over medium heat until tender. Stir in flour. Add vegetable mixture to broth & rice mixture. Add chicken and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk. Heat through.

Chowder

2008-10-22T12:42:00.000-07:00

2 Stalks of Finely Chopped Celery
3 T Butter
3 T All Purpose Flour
1 14 oz. Can of Chicken Broth
2 C Diced Potatoes, Cooked Halfway in the Microwave
1/2 C Onion
2 1/2 C Milk
4 Slices of Bacon, cooked and crumbled
Salt and Pepper

Saute celery and onion in butter. Add flour. Stir in broth and bring to a boil, stirring constantly. Add potatoes. Cook until tender, 10 minutes. Stir in milk and heat through. Stir in bacon and any other things you like in your chowder.

Add in ideas:

Corn
Peas
Red Pepper (saute with celery and onion)
Cooked Chicken

Strawberry Orange Spinach Salad

2008-10-22T12:34:00.000-07:00

6 C Spinach/Romaine Blend
1 C Strawberries
1/3 C Chopped Green Onions
1 C Mandarin Oranges, Drained
1/4 C Sugared Pecans (heat over medium with 1-2 T sugar until sugar melts and coats nuts)

Dressing:
1/4 C Honey
1/4 C Orange Juice
2 T Vegetable Oil or Olive Oil
2 tsp Dijon Mustard

Shake dressing together and serve.

Spinach and Bowtie Pasta Salad

2008-10-22T12:32:00.000-07:00

16 oz Bowtie Pasta
1 Bunch of Green Onions Chopped
2-3 C Chicken Cooked and Diced
6 oz Peanuts - regular or honey roasted
6 oz Craisins - optional
1 Bunch of Spinach
2 Cans Mandarin Oranges

Dressing:
1/2 C Vegetable Oil
1 C Teriyaki
2/3 C White Vinegar
6 T Sugar
1/2 tsp Salt
1/2 tsp Pepper
sesame seeds (as desired)

Make dressing. Marinate pasta, chicken and green onions in dressing 2-3 hours before serving. Add rest of ingredients toss, and serve.

Broccoli Cheese Chowder:

2008-10-11T22:24:00.000-07:00

Your family will love this rich and smooth broccoli cheese chowder. Try serving with bread or in bread bowls. It's also delicious with asiago bagels.

2 bunches (about 1 pound) fresh broccoli

1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces; set aside. Saute chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.

Strawberry Bottom Cheesecake

2008-09-26T18:49:00.000-07:00

1 6oz. Shortbread or Graham Cracker Pie Crust
4 oz. Cream Cheese, Softened
1/4 C. Sugar
1/2 C. Sour Cream
1 tsp. Vanilla
4 oz. Frozen Whipped Topping, Thawed
2 C. Fresh Strawberries, Thinly Sliced
1/2-3/4 C. Strawberry Glaze (depending on how much you like)

1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.
2. Spread thin layer of glaze over bottom of crust. Mix remaining glaze in with sliced strawberries and spoon into pie crust. Gently spread cream cheese mixture over glazed berries.
3. Cover with the inverted dome from the crust and chill until set; at least 4 hours.

Chicken Enchiladas

2008-09-26T18:40:00.000-07:00

3 Chicken Breasts
9-10 Uncooked Tortillas, Cooked
1 Can Green Chili Enchilada Sauce
1/2 C. Sour Cream
1/2-3/4 Can Cr. of Chicken Soup
1 C. Shredded Cheddar Cheese
Onion Powder (To Taste)
Salt
Pepper

1. Steam or boil chicken breasts until cooked. Shred chicken into frying pan and fry with green chili enchilada sauce.
2. In a medium bowl mix together sour cream, cream of chicken soup, cheese, onion powder, salt, and pepper. Add chicken mixture and stir together. Fill tortillas, and roll.
3. Spread a thin layer of sour cream on the bottom of a 9x13 pan. Place filled tortillas in pan and top with another thin layer of sour cream and sprinkle with cheese.
4. Cook at 350º for about 30 minutes.
5. Eat just how they are, or top with guacamole, olives, tomatoes, & salsa:)