Friday, October 30, 2009
Tuesday, October 27, 2009
Monday, October 26, 2009
We've had lots of different taco soups, and I've played with different recipes. This one is Brian's all time favorite. I usually make corn bread as a side dish with this soup.
1 lb. hamburger, brown, drain, add salt and pepper
Add: 1 quart tomatoes
1 can corn with juice
1 can kidney beans with juice
1 small can tomato sauce
1 pkg. Taco seasoning
Simmer for 15 minutes. I always serve with Fritos, grated cheese, and a dob of sour cream. You could also serve with avocados, but Brian and I don't really like them.
October is a month of lots and lots of P.A.R.T.I.E.S. All of my husband's family was born in October, as well as my oldest daughter and my mom. So consequently we get together a lot in October, for food and fun and presents!
Tuesday, October 20, 2009
I LOVE this dish. It tastes really fresh and healthy, and it's not too much work to make. Plus it keeps well in the fridge and you can eat it all week. It's got a tangy flavor because of the vinaigrette dressing.
2 cups frozen peas, thawed
1 can whole kernel corn, drained
1 can white or shoe peg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained (I usually leave these out)
8 green onions, thinly sliced
2 celery ribs
1 medium green pepper, chopped
1/2 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
In a large bowl combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
Tuesday, October 6, 2009
Friday, September 25, 2009
3 cups flour
Sunday, August 30, 2009
Wednesday, August 26, 2009
Honey Lime Enchiladas
Monday, August 24, 2009
My middle child, Joey, is about as funny as they come. And he is sharp as a tack--he remembers random things forever. About a year ago, my friend Christiana had made some banana bread and had offered Joey a piece. He loved it, and he still talks about it every time her name comes up. And whenever we see her, he asks her if she has any banana bread.
1 cup sugar
1/2 c. shortening
2 eggs--cream together
3 very very ripe bananas
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
Sunday, August 16, 2009
Saturday, August 15, 2009
Tuesday: Chicken Amandine
Wednesday: Dance Convention, dinner at the drive-through on the way home
Thursday: First Day of School!!!! Chicken Ranch Crockpot Dinner, Banana Bread
Friday: Happy Anniversary to us! 13 years!!!
Saturday: Leftover buffet
Friday, August 14, 2009
Recipe copied from The Sisters' Cafe
3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.
Shown here with large sugar granules (can get at Roberts).
1 can lemonade concentrate (12 oz.)
2 qt. vanilla ice cream
1 c. small graham cracker crumbs
1 stick melted margarine
3 Tbs. powdered sugar
Mix ingredients of crust together and line bottom of pan with crust. no need to grease pan. In separate bowl mix softened ice cream w/ unfrozen lemonade concentrate. Dump that on top of the crust. Fills 2 pie sized pans or 1 cake pan.
This was our favorite thing to order when we were in Kauai. When we got home and I was missing the Hawaiian sun, I found this recipe to comfort me. :) It's soooo good, and soooo easy. And my husband loves it when I make this for him. Serve with a big scoop of sticky rice. Yum!
3 cups cubed, cooked chicken
1 can cream of chicken, celery, or mushroom soup
1 can water chestnuts, sliced and drained
1/4 c. chopped green onions
2/3 c. mayonnaise
1/2 c. chopped onion
1/2 c. sour cream
1 pkg. crescent roll dough
2/3 c. shredded Swiss cheese
1/2 c. slivered almonds
2-4 Tbs. melted butter
Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.
Thursday, August 13, 2009
1 medium onion
1/2 lb. bacon, chopped
Cook in large skillet until onion is translucent and bacon is starting to crisp.
5-6 potatoes, peeled and sliced thin (can use food processor to slice the potatoes and carrots)
9-10 baby carrots
Stir and season with:
1-2 cans sprite, enough to just cover the potatoes
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).
Can add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not too dry.
(Shown here with ham and swiss braid)
Tuesday, August 11, 2009
We had this served to us at beautiful visiting teaching conference about the Ten Virgins. I think this will be fun to make around Christmas time. We have a tradition on Christmas Eve where we dress up and have a shepherd's dinner.
Yogurt Sauce (make first, to allow flavors to blend)
1 cup plain yogurt
1/3 c. finely chopped, seeded cucumber (I just shredded it)
2 T. finely chopped onion
1 garlic clove, minced
1 tsp. sugar
Combine all ingredients and refrigerate. Best if made at least an hour ahead to allow flavors to blend.
1 lb. lean ground beef, browned with onion, salt and pepper
2 cups cooked barley (or whatever ratio you like).
1 cup beef broth
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin
Barley is a great meat stretcher! Use pearl barley, available in bags near the dried beans. Cook it like rice, using 2 cups of water for 1 cup barley. I used my rice cooker but the stove top will work well too. Can freeze any leftovers--add to soup, etc.
Combine beef and barley, warm on the stove with 1 cup beef broth (or more if it seems dry). You can use bouillion and water as well. This will help moisten it and allow the spices to permeate the mixture. Add oregano, garlic powder, cumin. Simmer 30 minutes or so.
pita bread (best price and quality at costco)
fresh chopped tomatoes
sliced onions or green onions
Side of red grapes.
Sunday, August 9, 2009
Monday, July 27, 2009
Saturday, July 25, 2009
Read entire recipe before preparing! It's delicious and the leftovers are just as good!
Package of Whole Wheat Pitas (or use white)
6 chicken breasts
1/8 c. olive oil
1/8 c. lemon juice
1 clove smashed garlic
dash of Mrs. dash
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 tsp. oregano
Marinate chicken in sauce overnight (or in fridge all day). Bake for 25 min. or until juices run clear at 350.While chicken is baking, prepare Greek Salad:
Peel & seed 1 small cucumber, dice to small pieces
Dice 2 large tomatoes
3 stalks of finely chopped green onion
Mix in bowl w/ 1/8 c. balsamic vinegar and 1/4 c. crumbled feta
When chicken is done, cut into cubes or slices and stuff inside pita with Greek Salad.Top with Tzatziki Sauce.
1 container of plain yogurt
1/2 finely shredded cucumber (drain juice)
1 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. of crushed garlic
Mix well and chill in fridge.
The Greek Salad is also great alone or served with french bread like a bruschetta.
1 pkg. cream cheese
dipping chocolate or chocolate bark
Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.
Roll them into nickel sized balls (they will nearly double in size).
Put on wax paper and put in freezer for 1/2 hour.
Then dip in melted chocolate. Put back into freezer to harden.
Remove from freezer 1/2 hour before serving.
Monday, March 16, 2009
Warm slowly in sauce pan till sugar dissolves:
1 c sugar
1 c light karo
After warm add:
2 C creamy peanut butter
Take off of stove and add:
4 C rice krispies
Dump on ungreased cookie sheet.
½ Cup butter
½ Cup Brown Sugar
Remove from heat and add 2 TBS Milk and 1 tsp Vanilla. QUICKLY stir in 2 ½ cups powdered sugar with a wire wisk. Pour over top and spread. Cool and Cut. Makes 4 dozen.
3-4 lbs. chicken
3 Tbs. butter or margarine
1/2 c. chopped onion
3/4 c. ketchup
1/2 c. water
1/3 c. vinegar
3 Tbs. Worcestershire sauce
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
Heat oil in large skillet; brown chicken on all sides. Drain; transfer chicken to a greased 13 x 9 baking dish. In a saucepan, melt butter; saute onion until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350 degrees for 1 hour or until juices run clear, basting occasionally.
From Debbie Rhoads
Stir in salsa picante to cover chicken. Simmer 10-12 minutes, stirring occasionally.
500 g package of your favorite pasta (penne, radiatori, fusili, farfalle or shell are good)
1-1 1/2 lbs. of lean ground beef or ground pork (I use 1/2 and 1/2)
3-5 cloves fresh garlic minced
25-30 oz. package of Ricotta cheese (I use low fat)
1/2 c. fresh Parmesan cheese
3-4 cups of cottage cheese
1/2 c. mayonnaise
2 lb. 13 oz. bottle of pasta sauce (or use your own if you are ambitious*)
any veggies you like (I use mushrooms and 1 package of fresh spinach)
Boil pasta (salt the water and use a TBSP of olive oil to keep from boiling over). Drain pasta and set aside. While the pasta is boiling, brown the ground meat. In the last minute add the garlic and salt to taste. Add your veggies to the meat and cook until tender (I just wilt the spinach-it wilts WAY down in size). Cool the meat/veggie mixture while you combine the ricotta, cottage and parmesan cheeses and the mayo. Add the cooled meat to the cheese mixture. Layer in the 9 x 13 pans starting with a thin layer of sauce. Split the pasta into the 2 pans. Cover the pasta with the cheese/meat mixture split between the 2 pans. Top with the remaining sauce and mozzarella cheese. Bake for 1/2 hour at 350 until heated through and all bubbly. If you are using the frozen pasta--leave in the fridge overnight and then cook it for 45 minutes (or until hot in the middle).
*An easy pasta sauce can be made by taking a large basket of grape tomatoes washed and put in a roasting pan. Coat the tomatoes with sea salt and fresh minced garlic. Roast in the over uncovered (about 400) until the tomatoes lose shape. Mash them up with a potato masher and you are good to go.
Mexican cheese blend
1 pt. sour cream
2 can cream of chicken soup
1 pack flour tortillas
(green chilis optional)
Heat up (thaw) chicken strips until soft. Cut up into little pieces. Mix with cheese. Mix sour cream and soup together. Put a thin layer spread into bottom of 9 x 13 pan. Roll chicken mixture into tortillas and place in pan. Cover with sauce mixture. Green chilis on top are optional.
This recipe is so versatile. You can adjust how much chicken and cheese and tortillas you use depending on how many you need to make!
2 cups flour
1/2 c sugar
2 1/2 tsp. baking powder
1 cup milk
1/3 c vegetable oil
1/4 tsp. almond extract
1 Tbs. poppy seeds
Cook in 365 degree oven 11 minutes for mini muffins, 14 minutes for regular muffins. The pans need to be heavily greased.
Smothered Home Fries
*Peel potatoes and cut into about 3/4 inch dice
*Put in a sauce pan, cover the potatoes with water and bring to a boil.
*Simmer potatoes for about ten minutes or until slightly soft.
*Drain potatoes and toss in a skillet with 1 Tbs. vegetable oil on medium high heat. Add a generous amount of barbecue seasoning, chicken seasoning, or any spice mix you like.
*Fry and toss potatoes in the skillet for 5 to 7 minutes until all sides are somewhat crisp and starting to turn golden.
*Drain on a paper towel if you need to then put in a large dish or plate.
*Top potatoes with cheese, scrambled eggs, sour cream, green onions, and bacon.
Serve with fresh fruit and Almond Poppy Seed Muffins. No one will leave the table hungry.
Recipes from Mindy Lines
Friday, March 13, 2009
1/4 cup sugar
1/4 cup brown sugar
1/3 cup soy sauce
2 Tbs. hoisin sauce (in the oriental section in grocery store in a jar)
1 clove garlic, minced
1. Rinse and dry chicken. Arrange slightly apart in a shallow-rimmed baking pan or casserole dish.
2. Stir sauce ingredients together and pour 1/2 over chicken.
3. Bake @400 degrees for 20 min. Turn chicken over and top with remaining sauce. Return to over and continue to bake until meat is done (Approximately 15 minutes.) (If cooking larger pieces of meat, turn heat down and cook for longer).
4. Serve with rice. Pour drippings from pan over the rice for flavor.
Sunday, March 1, 2009
1 1/2 cups cold milk
1 pkg. (3.9 oz) instant chocolate pudding mix
2 3/4 cups whipped topping, divided
1 package mint Andes candies, chopped, divided
1 chocolate crumb crust
1/4 tsp. mint extract
2 drops green food coloring
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and regrigerate for 4 hours or until set.
Wednesday, February 25, 2009
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken
1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Wednesday, February 18, 2009
Take 1 package of Pilsbury cresent rolls, remove from package, and separate the pieces. Then lay them out on a baking stone so that the points face outward.
But since I had lots of picky crying children tonight, I made it extra plain and we just added what we wanted afterwards.