2 lbs. Filet Chicken Breast
1 ½ ounces Crushed Onion Rings (in can)
½ tsp. Paprika
Sliced Almonds
4 Saltine Crackers
1/4 c. + 2 tablespoons of Melted Butter
Parmesan Cheese (in can)
Crush onion rings and saltine crackers add, Parmesan cheese and paprika and stir. Roll chicken in mixture, sprinkle any extra on top. Drizzle melted butter over and sprinkle with sliced almonds. Cook 325˚ for 10 minutes then turn down to 300˚ for 35-40 minutes.
Tuesday, June 17, 2008
Quiche.......kitchen of Beverly
1 pie crust, in baking dish
6 eggs, slightly beaten
1 cup cottage cheese (cream style)
1/2 cup shredded sharp cheddar
1/2 cup shredded mozzarella
4 ounces cooked ham, diced
2 tablespoons sliced green onion
1 teaspoon parsley
Pour "stuff" into pie shell. Place on baking sheet or pizza pan to keep your oven clean if it spills over (voice of experience ! ). Bake 350 degrees for 50-55 minutes.
6 eggs, slightly beaten
1 cup cottage cheese (cream style)
1/2 cup shredded sharp cheddar
1/2 cup shredded mozzarella
4 ounces cooked ham, diced
2 tablespoons sliced green onion
1 teaspoon parsley
Pour "stuff" into pie shell. Place on baking sheet or pizza pan to keep your oven clean if it spills over (voice of experience ! ). Bake 350 degrees for 50-55 minutes.
Wednesday, June 11, 2008
Andes Mint Cookies......kitchen of Beverly
1 ½ cups brown sugar
2 T water
2 ½ cups flour
1 -12 ounce bag chocolate chips (2 cups)
¾ cup butter
2 eggs
1¼ tsp. baking soda
1 ½ tsp. salt
Melt chocolate chips. Mix in the sugar, butter, water. Beat in the eggs, and add dry ingredients. Refrigerate at least one hour and then roll into balls. Bake on greased cookie sheet for 10 minutes at 350º. Remove from oven and put on top of each cookie an unwrapped Andes Mint. Let the mint melt around 2 -3 minutes, then spread around cookie. Let harden in refrigerator or on counter. May also use ½ mint, rather than the whole patty.
2 T water
2 ½ cups flour
1 -12 ounce bag chocolate chips (2 cups)
¾ cup butter
2 eggs
1¼ tsp. baking soda
1 ½ tsp. salt
Melt chocolate chips. Mix in the sugar, butter, water. Beat in the eggs, and add dry ingredients. Refrigerate at least one hour and then roll into balls. Bake on greased cookie sheet for 10 minutes at 350º. Remove from oven and put on top of each cookie an unwrapped Andes Mint. Let the mint melt around 2 -3 minutes, then spread around cookie. Let harden in refrigerator or on counter. May also use ½ mint, rather than the whole patty.
BALSAMIC CHICKEN....kitchen of Beckie
boneless, skinless chicken breasts
1 1/2 t. fresh rosemary (or 1/2 t. dried)
2 cloves garlic, minced
1/2 t. black pepper
1/2 t. salt
2 T. extra virgin olive oil
1/4 c. balsamic vinegar
Rinse chicken and pat dry. Combine spices & mix. Place chicken in bowl (or bag). Drizzle w/ oil and rub with spices. Cover - refrigerate overnight.
Preheat chicken to 450 degrees. Spray jellyroll pan w/ cooking spray. Put chicken in pan and bake 10 min. Turn over - cook another 10 min (until 160 degrees at thickest part). Drizzle vinegar over chicken in pan. Transfer to plates - stir liquid in pan and drizzle over chicken.
1 1/2 t. fresh rosemary (or 1/2 t. dried)
2 cloves garlic, minced
1/2 t. black pepper
1/2 t. salt
2 T. extra virgin olive oil
1/4 c. balsamic vinegar
Rinse chicken and pat dry. Combine spices & mix. Place chicken in bowl (or bag). Drizzle w/ oil and rub with spices. Cover - refrigerate overnight.
Preheat chicken to 450 degrees. Spray jellyroll pan w/ cooking spray. Put chicken in pan and bake 10 min. Turn over - cook another 10 min (until 160 degrees at thickest part). Drizzle vinegar over chicken in pan. Transfer to plates - stir liquid in pan and drizzle over chicken.
BEAN SALSA....kitchen of Beckie
(good for a dip or to add to tacos)
1 can red kidney beans, drain & rinse
1 can black beans, drain & rinse
1 can Rotel tomatoes (mild or drain & rinse)
1 bunch cilantro, chopped
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. rinsed w/ warm water)
Mix together, can cut in chunks of avacado - will last about 3 days in fridge (w/o avacado).
1 can red kidney beans, drain & rinse
1 can black beans, drain & rinse
1 can Rotel tomatoes (mild or drain & rinse)
1 bunch cilantro, chopped
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. rinsed w/ warm water)
Mix together, can cut in chunks of avacado - will last about 3 days in fridge (w/o avacado).
Sunday, June 8, 2008
Rice (Cafe Rio)
ok, so I thought the pork & dressing tasted almost exacly like Cafe Rio's. The rice didn't, BUT I still really liked it.
1 C uncooked Rice
1t. butter
2 garlic cloves
1t lime zest
1 can chicken broth
1 1/4 C water
2 T lime juice (fresh)
2t sugar
3T cilantro
In saucepan combine rice, butter, garlic, lime peel, broth & water.
Bring to a boil.
Cover & cook for 15-20 min
Remove from heat.
In small bowl, combine lime juice, sugar & cilantro. Pour over rice.
1 C uncooked Rice
1t. butter
2 garlic cloves
1t lime zest
1 can chicken broth
1 1/4 C water
2 T lime juice (fresh)
2t sugar
3T cilantro
In saucepan combine rice, butter, garlic, lime peel, broth & water.
Bring to a boil.
Cover & cook for 15-20 min
Remove from heat.
In small bowl, combine lime juice, sugar & cilantro. Pour over rice.
Cafe Rio Tomatillo Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (I used 3 for a little more tomatillo flavor)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds if you don't want it spicy) or can use a few drops of green tobasco
Put all ingredients in a blender & then refrigerate for at least 30 min so dressing can thicken.
**I forgot to add the jalapeno & I thought the dressing tasted *almost* exactly like Cafe Rio's!
2 tomatillos (I used 3 for a little more tomatillo flavor)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds if you don't want it spicy) or can use a few drops of green tobasco
Put all ingredients in a blender & then refrigerate for at least 30 min so dressing can thicken.
**I forgot to add the jalapeno & I thought the dressing tasted *almost* exactly like Cafe Rio's!
Cafe Rio Pork
Jon kept saying, "this really does taste just like Cafe Rio!"
1 pork loin or roast (2-3 lbs) (I did a 4lb & was glad I did)
salt & pepper
1 garlic clove (minced)
water
enchilada sauce (to taste) ....(or salsa)
brown sugar (to taste).....(I used 2 cups)
2 cans Dr. Pepper
1 small can green chilies (optional...I didn't use it)
Put roast & garlic in crock pot. Add water (fill crock pot about half full) add salt & pepper. Cook on low for about 5 hours.
Remove roast, drain water & return to crock pot. Add 1 can of Dr. Pepper & 1/2 C brown sugar (to start off with). Let roast cook on low 3 more hours.
Cut off any fat & then pull apart roast. At this point it becomes your tastes. ***Add enchilada sauce, more brown sugar, Dr. pepper & green chillies if u want them. The more brown sugar & Dr. pepper the more sweet it will be.
**The Dressing is what makes this so good, so be sure to get that recipe!......
***I used 1/2 a can of Green chili Enchilada Sauce (Hatch was the brand...medium) & put that along with Pace Salsa (medium) in a blender together.....I didn't measure the salsa. Don't think you can go wrong. The taste was just perfect!!
1 pork loin or roast (2-3 lbs) (I did a 4lb & was glad I did)
salt & pepper
1 garlic clove (minced)
water
enchilada sauce (to taste) ....(or salsa)
brown sugar (to taste).....(I used 2 cups)
2 cans Dr. Pepper
1 small can green chilies (optional...I didn't use it)
Put roast & garlic in crock pot. Add water (fill crock pot about half full) add salt & pepper. Cook on low for about 5 hours.
Remove roast, drain water & return to crock pot. Add 1 can of Dr. Pepper & 1/2 C brown sugar (to start off with). Let roast cook on low 3 more hours.
Cut off any fat & then pull apart roast. At this point it becomes your tastes. ***Add enchilada sauce, more brown sugar, Dr. pepper & green chillies if u want them. The more brown sugar & Dr. pepper the more sweet it will be.
**The Dressing is what makes this so good, so be sure to get that recipe!......
***I used 1/2 a can of Green chili Enchilada Sauce (Hatch was the brand...medium) & put that along with Pace Salsa (medium) in a blender together.....I didn't measure the salsa. Don't think you can go wrong. The taste was just perfect!!
Saturday, June 7, 2008
Yummy Chocolate Cake...kitchen of Kim
(I make this almost every time we have people over for dinner. It is so moist and yummy and looks fancy, but is soooo easy)
1 yellow cake mix
1 small box of instant chocolate pudding
½ cup sugar
Whisk all together to remove lumps.
Add:
¾ cup vegetable oil
¾ cup water
3 eggs
1 cup sour cream
Mix for 2 minutes then add: • 1 cup semi sweet chocolate chips Pour into bundt pan and bake @ 350 for 60 minutes Let cool for 15 minutes, then flip over onto cake stand!
1 yellow cake mix
1 small box of instant chocolate pudding
½ cup sugar
Whisk all together to remove lumps.
Add:
¾ cup vegetable oil
¾ cup water
3 eggs
1 cup sour cream
Mix for 2 minutes then add: • 1 cup semi sweet chocolate chips Pour into bundt pan and bake @ 350 for 60 minutes Let cool for 15 minutes, then flip over onto cake stand!
Savory Pork Tenderloin- (super easy and tasty) submitted by Kim
Ingredients:
1/4 cup Hoisin (I've actually just used Teriyaki Sauce cause it's easier to find and have on hand, and the recipe works great with it)
2 tbsp green onions, sliced 2
tbsp soy sauce (I use low sodium)
1 tbsp rice wine vinegar
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
1 tbsp sesame seeds
Instructions: • Combine the first 5 ingredients in a large zip lock bag; add pork. Seal and marinate in the refrigerator for 2 hours, turning bag once.
• Preheat oven to 425
• Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray.
• Cook at 425 for 15 minutes.
• Sprinkle pork with sesame seeds; return to oven and cook an additional 5-10 minutes or until 160 degrees (slightly pink)
• Place pork on a cutting board; let stand 10 minutes. Cut into slices
MEANWHILE… • Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to about a 1/3 cup (about 2-3 minutes). Drizzle over sliced pork and serve! I usually serve this with rice pilaf and green beans…
1/4 cup Hoisin (I've actually just used Teriyaki Sauce cause it's easier to find and have on hand, and the recipe works great with it)
2 tbsp green onions, sliced 2
tbsp soy sauce (I use low sodium)
1 tbsp rice wine vinegar
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
1 tbsp sesame seeds
Instructions: • Combine the first 5 ingredients in a large zip lock bag; add pork. Seal and marinate in the refrigerator for 2 hours, turning bag once.
• Preheat oven to 425
• Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray.
• Cook at 425 for 15 minutes.
• Sprinkle pork with sesame seeds; return to oven and cook an additional 5-10 minutes or until 160 degrees (slightly pink)
• Place pork on a cutting board; let stand 10 minutes. Cut into slices
MEANWHILE… • Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to about a 1/3 cup (about 2-3 minutes). Drizzle over sliced pork and serve! I usually serve this with rice pilaf and green beans…
Italian Soup....submitted by Sari
1 lb hamburger and/or sausage
1 can kidney beans
1 can garbanzo beans
1 can green beans
3 stocks of celery, diced
1 large onion
3 carrots, peeled and sliced
2 cans chicken broth
1 can crushed tomatoes
1 can tomato paste
1-2 tsp basil
1 tsp Italian Seasoning
1 tsp garlic salt
1 tsp oregano
2 tsp salt
1 tsp pepper
Noodles (any kind you like) Saute meat. Add all ingredients except noodles. Boil until onions are clear. Add noodles and continue cooking until noodles are soft. Serve hot. *** you really can't go wrong with this soup. We kinda doctor it to taste.
1 can kidney beans
1 can garbanzo beans
1 can green beans
3 stocks of celery, diced
1 large onion
3 carrots, peeled and sliced
2 cans chicken broth
1 can crushed tomatoes
1 can tomato paste
1-2 tsp basil
1 tsp Italian Seasoning
1 tsp garlic salt
1 tsp oregano
2 tsp salt
1 tsp pepper
Noodles (any kind you like) Saute meat. Add all ingredients except noodles. Boil until onions are clear. Add noodles and continue cooking until noodles are soft. Serve hot. *** you really can't go wrong with this soup. We kinda doctor it to taste.
Pumpkin Bars.....submitted by Beverly
2 cups sugar
4 eggs
3/4 cup oil
2 cups pumpkin (one small can)
2 tsp. cinnamon
½ tsp. salt
1 tsp. soda
2 tsp. baking powder
2 cups flour
Bake on greased large jelly roll pan or spray with Pam. 350° 20 - 25 minutes. Frost with cream cheese frosting.
4 eggs
3/4 cup oil
2 cups pumpkin (one small can)
2 tsp. cinnamon
½ tsp. salt
1 tsp. soda
2 tsp. baking powder
2 cups flour
Bake on greased large jelly roll pan or spray with Pam. 350° 20 - 25 minutes. Frost with cream cheese frosting.
Potato Soup....submitted by Beverly
1 -2 cups cubed, cooked potatoes
½ cup chopped onion
saute with olive oil until tender, but not browned
Add:
1/2 tsp. dried dill weed (you can use a little more, if you wish)
¼ tsp. salt
Pepper to taste
1 small toe crushed, fresh garlic1
½ cup chicken broth (Kitchen Select from Wal Mart is the best broth, and no MSG)
Add potato and onion
Blend half of total mixture, set asideBlend rest of potato mixture and set aside. (If you have a stick blender, it can be done at once)
Melt 2 T. butter in the saucepan used above and mix in 2 T. flour. Add ½ cup heavy cream and½ cup milk (or 1 cup canned milk). Stir and heat until thickened.Stir in blended potato and broth mixture and heat. A dash of Tabasco is good, too.
Add more milk and potatoes, and thickening to serve more
½ cup chopped onion
saute with olive oil until tender, but not browned
Add:
1/2 tsp. dried dill weed (you can use a little more, if you wish)
¼ tsp. salt
Pepper to taste
1 small toe crushed, fresh garlic1
½ cup chicken broth (Kitchen Select from Wal Mart is the best broth, and no MSG)
Add potato and onion
Blend half of total mixture, set asideBlend rest of potato mixture and set aside. (If you have a stick blender, it can be done at once)
Melt 2 T. butter in the saucepan used above and mix in 2 T. flour. Add ½ cup heavy cream and½ cup milk (or 1 cup canned milk). Stir and heat until thickened.Stir in blended potato and broth mixture and heat. A dash of Tabasco is good, too.
Add more milk and potatoes, and thickening to serve more
Minestrone Soup....submitted by Beverly
Serves 12
1 pound ground Italian sausage (mild)
4 cups water
2 garlic cloves, minced
2 onions, chopped
2 or more carrots, cut up
1 quart jar tomatoes
2 ‑ 8 ounce cans tomato sauce
2 cans condensed beef broth
½ teaspoon basil
1 teaspoon oregano
1 tablespoon parsley flakes
½ teaspoon sugar
salt and pepper to taste
1 ‑ 16 oz. can cut green beans (undrained)
1 ‑ 16 oz. can garbanzo beans (drained)
1 handful macaroni (uncooked)
Parmesan cheese for topping
Boil the sausage with the 4 cups of water until it is no longer pink. It helps to mash it with a potato masher. If desired, cool in frig overnight and skim off the fat. Add the remaining ingredients except for the beans , macaroni and cheese. Simmer 2 ‑ 6 hours.
About 10 ‑ 15 minutes before serving add the two kinds of beans and the macaroni. Cook until pasta is barely tender. Serve topped with Parmesan cheese. Serves 8 adults (with a salad bar)
1 pound ground Italian sausage (mild)
4 cups water
2 garlic cloves, minced
2 onions, chopped
2 or more carrots, cut up
1 quart jar tomatoes
2 ‑ 8 ounce cans tomato sauce
2 cans condensed beef broth
½ teaspoon basil
1 teaspoon oregano
1 tablespoon parsley flakes
½ teaspoon sugar
salt and pepper to taste
1 ‑ 16 oz. can cut green beans (undrained)
1 ‑ 16 oz. can garbanzo beans (drained)
1 handful macaroni (uncooked)
Parmesan cheese for topping
Boil the sausage with the 4 cups of water until it is no longer pink. It helps to mash it with a potato masher. If desired, cool in frig overnight and skim off the fat. Add the remaining ingredients except for the beans , macaroni and cheese. Simmer 2 ‑ 6 hours.
About 10 ‑ 15 minutes before serving add the two kinds of beans and the macaroni. Cook until pasta is barely tender. Serve topped with Parmesan cheese. Serves 8 adults (with a salad bar)
Milk Chocolate Chip Cookies.... submitted by Beckie
(very yummy! good if you don't like the bitter taste of the semi-sweet chips!)
1 c. sugar
1 c. brown sugar
1 c. softened butter
2 eggs
1 12-oz. milk choc chips
1 t. vanilla
3 c. flour
1 t. baking soda
1 t. salt
Cream sugar, brown sugar & butter. Add eggs and vanilla and whip until fluffy. Add flour, baking soda & salt. Add chips (if double, use 3 c. chips) Form dough into balls , place on cookie sheet and bake at 350 degrees for 10-12 minutes. Remove after 1-2 min and cool completely. Makes 3 dozen cookies.
1 c. sugar
1 c. brown sugar
1 c. softened butter
2 eggs
1 12-oz. milk choc chips
1 t. vanilla
3 c. flour
1 t. baking soda
1 t. salt
Cream sugar, brown sugar & butter. Add eggs and vanilla and whip until fluffy. Add flour, baking soda & salt. Add chips (if double, use 3 c. chips) Form dough into balls , place on cookie sheet and bake at 350 degrees for 10-12 minutes. Remove after 1-2 min and cool completely. Makes 3 dozen cookies.
Chicken Alfredo & Sauce ..... submitted by Beckie
(For dinner I usually make sauce, we eat Barilla medium shell noodles, and then I'll cut up some chicken and pan-fry it in olive oil, oregano and basil. Our family eats 1/2 the sauce recipe in one meal and I usually also serve with some bread sticks or you can add broccoli to the sauce/noodles/chicken.)
1 pt. heavy cream
1 stick (1/2 c.) butter
2-3 T. cream cheese
Combine in saucepan. Simmer until all melted and mixed well. Add:1/2 - 3/4 c. parmesan cheese1 - 2 t. garlic salt Simmer for 15 - 20 min on low heat, stirring occasionally. Season w/ salt and pepper
1 pt. heavy cream
1 stick (1/2 c.) butter
2-3 T. cream cheese
Combine in saucepan. Simmer until all melted and mixed well. Add:1/2 - 3/4 c. parmesan cheese1 - 2 t. garlic salt Simmer for 15 - 20 min on low heat, stirring occasionally. Season w/ salt and pepper
PEANUT BUTTER COOKIES....kitchen of Jamie
1/2 cup butter (1 stick)
1/2 cup peanut butter
1 1/4 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
Preheat oven to 375 degrees. Beat butter and peanut butter. Add 1/2 cup of the flour, add the sugars, egg, baking soda, baking powder, and vanilla. Beat in remainingflour. Shape into 1 inch balls, roll in sugar and place on cookie sheet. Flatten by criss crossing with a fork. Back 7-9 minutes. Bakes 3 dozen
1/2 cup peanut butter
1 1/4 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
Preheat oven to 375 degrees. Beat butter and peanut butter. Add 1/2 cup of the flour, add the sugars, egg, baking soda, baking powder, and vanilla. Beat in remainingflour. Shape into 1 inch balls, roll in sugar and place on cookie sheet. Flatten by criss crossing with a fork. Back 7-9 minutes. Bakes 3 dozen
CHICKEN ENCHILADAS kitchen of Jamie
1 (2 to 3 lb.) whole chicken
1 cup chicken broth
1 medium chopped onion
1 small can diced green chilies, drained
Flour Tortillas
1 Tbsp. margarine
1 can cream of chicken soup
1 (8 oz.) tub sour cream
2 cups grated cheddar cheese
Cover chicken with water; boil 1 hour.
Remove chicken off bone and save 1 cup of chicken broth. Saute onion and green chilies in 1T margarine. Stir in soupand sour cream. Blend and stir in chicken broth until smooth. Set aside 1/3 cup of mixture. Add chicken to remaining 2/3 of mixture.
Fill approximately 1/4cup of mixture in each shell. Roll it up and put them side by side in oblong baking dish. Pour remaining mixture over the shells and sprinkle with cheese.
Bake 350 degrees for 1/2 hour, uncovered. Makes approximately 8 shells.
*I just use the frozen chicken tenders at Costco and boil for about 30 minutes. Then I will cut the chicken into pieces. Also, I buy a can of chicken broth and use itsince I don't get it from the chicken. *
1 cup chicken broth
1 medium chopped onion
1 small can diced green chilies, drained
Flour Tortillas
1 Tbsp. margarine
1 can cream of chicken soup
1 (8 oz.) tub sour cream
2 cups grated cheddar cheese
Cover chicken with water; boil 1 hour.
Remove chicken off bone and save 1 cup of chicken broth. Saute onion and green chilies in 1T margarine. Stir in soupand sour cream. Blend and stir in chicken broth until smooth. Set aside 1/3 cup of mixture. Add chicken to remaining 2/3 of mixture.
Fill approximately 1/4cup of mixture in each shell. Roll it up and put them side by side in oblong baking dish. Pour remaining mixture over the shells and sprinkle with cheese.
Bake 350 degrees for 1/2 hour, uncovered. Makes approximately 8 shells.
*I just use the frozen chicken tenders at Costco and boil for about 30 minutes. Then I will cut the chicken into pieces. Also, I buy a can of chicken broth and use itsince I don't get it from the chicken. *
Enchiladas.....kitchen of Carolyn
8 flour tortillas
1 lb. hamburger
1 medium onion, chopped
1/2 c. sour cream
1 cup grated cheese
1 t salt
1/4 tsp pepper
1 (15oz) can tomato sauce (or 2 - 8oz cans works)
2/3 c water
1/3 c chopped green pepper
1 T chili powder
1/2 t oregano - either leaves or powder
1/2 t gound cumin
1 clove garlic, finely chopped
Cook hamburger with onion and remove from heat. Stir in sour cream, cheese, salt, and pepper. Reserve
Heat remaining ingredient to boiling, stirring occasionally, reduce heat. Simmer, uncovered, 5 minutes.
Pour sauce into a 8 or 9 inch pie plate. Dip each tortilla into sauce and coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong casserole dish. Cook, uncovered, at 350 for 20 minutes. Serve with shredded cheese, sour cream and favorite salsa.
You may be wondering what to do with the extra sauce you dipped your tortilla in. I have found if you pour it on top of the enchiladas then the tortillas are a bit soft - but it still tastes great. However if you reheat the enchiladas again (like the next day) they are wonderful with the extra sauce on top!!
1 lb. hamburger
1 medium onion, chopped
1/2 c. sour cream
1 cup grated cheese
1 t salt
1/4 tsp pepper
1 (15oz) can tomato sauce (or 2 - 8oz cans works)
2/3 c water
1/3 c chopped green pepper
1 T chili powder
1/2 t oregano - either leaves or powder
1/2 t gound cumin
1 clove garlic, finely chopped
Cook hamburger with onion and remove from heat. Stir in sour cream, cheese, salt, and pepper. Reserve
Heat remaining ingredient to boiling, stirring occasionally, reduce heat. Simmer, uncovered, 5 minutes.
Pour sauce into a 8 or 9 inch pie plate. Dip each tortilla into sauce and coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong casserole dish. Cook, uncovered, at 350 for 20 minutes. Serve with shredded cheese, sour cream and favorite salsa.
You may be wondering what to do with the extra sauce you dipped your tortilla in. I have found if you pour it on top of the enchiladas then the tortillas are a bit soft - but it still tastes great. However if you reheat the enchiladas again (like the next day) they are wonderful with the extra sauce on top!!
Potato Soup........kitchen of Jamie
1 ½ CupsGreen Onion
¼ Cup Water
5Cups cubed Potatoes
¾ Cup chopped celery
1 1/3 Cup Carrots
1 tsp. Salt
2 cups water
¼ cup butter or margarine
¼ cup flour
¼ tsp. Pepper
1 tsp salt
4 cups milk
4 cubes chicken bouillon
Put onion and ¼ cup water in a large pot; cook until tender. Add potatoes, celery , carrots, 1 teaspoon salt, and 2 cups water. Cover and simmer 20 to 25 minutes. Mean while, melt butter or margarine in a medium saucepan. Add flour, pepper, and 1 teaspoon salt. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer until ready to serve.
I always double this because we all love it so much. I also add more veggies depending on what I have.
¼ Cup Water
5Cups cubed Potatoes
¾ Cup chopped celery
1 1/3 Cup Carrots
1 tsp. Salt
2 cups water
¼ cup butter or margarine
¼ cup flour
¼ tsp. Pepper
1 tsp salt
4 cups milk
4 cubes chicken bouillon
Put onion and ¼ cup water in a large pot; cook until tender. Add potatoes, celery , carrots, 1 teaspoon salt, and 2 cups water. Cover and simmer 20 to 25 minutes. Mean while, melt butter or margarine in a medium saucepan. Add flour, pepper, and 1 teaspoon salt. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer until ready to serve.
I always double this because we all love it so much. I also add more veggies depending on what I have.
Chicken Divan.....kitchen of Jamie
2 Bunches broccoli
2 Cup chicken (cooked & cut up)
1 Cup mayo
1 can cream of chicken
1 t lemon juice
½ t curry powder
1 Cup shredded cheese
½ cup soft bread crumbs
1T margarine
Cook Broccoli until tender in salted water and drain. Arrange in greased baking dish. Place chicken on top.
In a separate bowl combine soup, mayo, lemon juice, and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread and butter and sprinkle all over the top. Bake at 350 degrees for 25-30 minutes.
I (melissa) add 1 cup of cooked rice to this
2 Cup chicken (cooked & cut up)
1 Cup mayo
1 can cream of chicken
1 t lemon juice
½ t curry powder
1 Cup shredded cheese
½ cup soft bread crumbs
1T margarine
Cook Broccoli until tender in salted water and drain. Arrange in greased baking dish. Place chicken on top.
In a separate bowl combine soup, mayo, lemon juice, and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread and butter and sprinkle all over the top. Bake at 350 degrees for 25-30 minutes.
I (melissa) add 1 cup of cooked rice to this
Chicken Tetrazzini.....kitchen of Charayne
Serves 6
Ingredients:
1/2 stick butter
1 4oz can sliced mushrooms
2 Cups cooked chicken or turkey ( I use 1-2 cans of canned chicken in water-drain the water) its easier too!
1 cup sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz cooked spaghetti
Dry parmesan cheese
Seasoned bread crumbs
Frozen Peas
Method:Mix together all ingredients except dry parmesan cheese and bread crumbs. Spray 9x13 pan with pam and put ingredients in. Then sprinkle with cheese and bread crumbs. Bake for 30-35 min at 350. Great with garlic bread. Easy to make ahead of time.
Ingredients:
1/2 stick butter
1 4oz can sliced mushrooms
2 Cups cooked chicken or turkey ( I use 1-2 cans of canned chicken in water-drain the water) its easier too!
1 cup sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz cooked spaghetti
Dry parmesan cheese
Seasoned bread crumbs
Frozen Peas
Method:Mix together all ingredients except dry parmesan cheese and bread crumbs. Spray 9x13 pan with pam and put ingredients in. Then sprinkle with cheese and bread crumbs. Bake for 30-35 min at 350. Great with garlic bread. Easy to make ahead of time.
POPPY SEED CHICKEN kitchen of Kari
4 boneless skinless chicken breasts
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
buttercasserole dish
Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave. Preheat oven to 350 degrees.
Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixture over chicken, completely covering it. Sprinkle cracker pieces all over the top. Pour melted butter evenly over crackers. Sprinkle poppy seeds all over. Bake 30 minutes, until crackers are golden brown. Serve with rice and enjoy!For a lower cal version use sour cream light
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
buttercasserole dish
Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave. Preheat oven to 350 degrees.
Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixture over chicken, completely covering it. Sprinkle cracker pieces all over the top. Pour melted butter evenly over crackers. Sprinkle poppy seeds all over. Bake 30 minutes, until crackers are golden brown. Serve with rice and enjoy!For a lower cal version use sour cream light
BROCCOLI CHEESE SOUP... kitchen of Kari
1 Head of Broccoli chopped small
1/2 Head of Cauliflower chopped small
1 Cup of carrots chopped small
1/2 Yellow Onion chopped
Boil above ingredients until soft- put aside
In a large pot melt:
1/2 Cup of butter
8-10 Tbs Flour
Make paste
Add
1 16 oz can Chicken Broth
1 Pint of Half and Half
Add Veggies
Add 1/2 Jar of Cheese Whiz
Salt and Pepper to taste Serve with bread/ crackers/ or sandwiches (For a lower cal version use fat free half and halfand Cheese Whiz Lite)
1/2 Head of Cauliflower chopped small
1 Cup of carrots chopped small
1/2 Yellow Onion chopped
Boil above ingredients until soft- put aside
In a large pot melt:
1/2 Cup of butter
8-10 Tbs Flour
Make paste
Add
1 16 oz can Chicken Broth
1 Pint of Half and Half
Add Veggies
Add 1/2 Jar of Cheese Whiz
Salt and Pepper to taste Serve with bread/ crackers/ or sandwiches (For a lower cal version use fat free half and halfand Cheese Whiz Lite)
Pumpkin Bites..... kitchen of Julie
2 cups sugar
1 cup oil
4 eggs
1 15 oz. can pumpkin
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
2 cups flour
In a large mixing bowl, combine sugar and oil onmedium speed. Add eggs one at a time and pumpkinuntil well combined. With a mixer on low speed, adddry ingredients and blend for 1 minute. Spraymini-muffin tins with cooking spray. Fill muffin cupswith 2 tsp. of batter. Bake at 350 for 10-12 minutesuntil cake-tester inserted in the center of pumpkinbites comes out clean. Cool bites in pan for 8minutes; turn out onto wire rack to cool completely.Frost with cream cheese frosting.
Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 lb. powdered sugar
evaporated milk
1 tsp. vanilla
With electric mixer, mix cream cheese and butter untillight and fluffy. Add powdered sugar to butter mix,adding evaporated milk to create desired consistency.Add in vanilla, beat frosting at medium-high speeduntil light and fluffy.
1 cup oil
4 eggs
1 15 oz. can pumpkin
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
2 cups flour
In a large mixing bowl, combine sugar and oil onmedium speed. Add eggs one at a time and pumpkinuntil well combined. With a mixer on low speed, adddry ingredients and blend for 1 minute. Spraymini-muffin tins with cooking spray. Fill muffin cupswith 2 tsp. of batter. Bake at 350 for 10-12 minutesuntil cake-tester inserted in the center of pumpkinbites comes out clean. Cool bites in pan for 8minutes; turn out onto wire rack to cool completely.Frost with cream cheese frosting.
Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 lb. powdered sugar
evaporated milk
1 tsp. vanilla
With electric mixer, mix cream cheese and butter untillight and fluffy. Add powdered sugar to butter mix,adding evaporated milk to create desired consistency.Add in vanilla, beat frosting at medium-high speeduntil light and fluffy.
Herbed Buttered Carrots....kitchen of Julie
1-2 bags carrots, sliced
2-4 Tbsp. butter
1-2 tsp. dried dill
1 Tbsp. dried parsley
Steam carrots until tender. Toss butter, dill andparsley over carrots. Add a little salt-n-pepper totaste.
I (melissa) add brown sugar too
2-4 Tbsp. butter
1-2 tsp. dried dill
1 Tbsp. dried parsley
Steam carrots until tender. Toss butter, dill andparsley over carrots. Add a little salt-n-pepper totaste.
I (melissa) add brown sugar too
Beef Bourguignon...kitchen of Julie
6 Tbsp. Vegetable oil
24 small white fresh pearl onions peeled
2 bay leaves
1 tsp. dried parsley
2 tsp. salt
1/2 tsp. dried thyme
4 lbs. chuck roast cubed
1/2 - 1 cup flour
4 cups red cooking wine
1 tsp. pepper
16 oz. sliced mushrooms
2 Tbsp. tomato paste
2 cups beef bouillon
2 cloves garlic, minced
To peel the onions: Place the whole onions in boilingwater for 3 minutes. Rinse in cold water. Cut off each end of pearl onion and remove skin.
Divide meat & onions into two batches. Heat 3 Tbsp.oil in large frying pan. Saute half of onions lightlyand move the to a crock pot. Add beef cubes to frypan and saute until brown. Sprinkle cubes 1/4 cupflour and toss to coat meat. Move to crock pot andrepeat previous step, cooking remaining onions andmeat.
Add cooking wine, bouillon, garlic, tomato paste,onions and seasonings to crock pot. Stir well, coverand slow cook on low for 8 hours. Add the slicedmushrooms the last hour of cooking.
If sauce is thin, add more flour by taking some liquidfrom the crock pot. Mix liquid with flour to form apaste. Whisk paste in with the beef mixture.Serve over mashed potatoes with Herbed ButteredCarrots on the side.
24 small white fresh pearl onions peeled
2 bay leaves
1 tsp. dried parsley
2 tsp. salt
1/2 tsp. dried thyme
4 lbs. chuck roast cubed
1/2 - 1 cup flour
4 cups red cooking wine
1 tsp. pepper
16 oz. sliced mushrooms
2 Tbsp. tomato paste
2 cups beef bouillon
2 cloves garlic, minced
To peel the onions: Place the whole onions in boilingwater for 3 minutes. Rinse in cold water. Cut off each end of pearl onion and remove skin.
Divide meat & onions into two batches. Heat 3 Tbsp.oil in large frying pan. Saute half of onions lightlyand move the to a crock pot. Add beef cubes to frypan and saute until brown. Sprinkle cubes 1/4 cupflour and toss to coat meat. Move to crock pot andrepeat previous step, cooking remaining onions andmeat.
Add cooking wine, bouillon, garlic, tomato paste,onions and seasonings to crock pot. Stir well, coverand slow cook on low for 8 hours. Add the slicedmushrooms the last hour of cooking.
If sauce is thin, add more flour by taking some liquidfrom the crock pot. Mix liquid with flour to form apaste. Whisk paste in with the beef mixture.Serve over mashed potatoes with Herbed ButteredCarrots on the side.
Grilled Salmon in Pesto.... kitchen of Jill
Salmon filet's or steaks
1 pint heavy cream
Pesto
Salt and pepper to taste
Pesto:
1/2-1/2 cup olive oi
l3/4 lb. fresh basil leaves, minced
fresh minces garlic
1/2 cup Parmesan cheese
finely chopped walnuts or pine nuts
Blend all ingredients for pesto in a mixing bowl and refrigerate for several hours to blend flavors. Grill salmon on a piece of foil, skin side down. Grill approximately 10 minutes on medium heat, or until meat is flaky. In saucepan, bring cream to a boil and reduce 20%. Take cream off heat and separate. Add salt and pepper to taste. Spoon pesto over grilled salmon when ready to serve.
1 pint heavy cream
Pesto
Salt and pepper to taste
Pesto:
1/2-1/2 cup olive oi
l3/4 lb. fresh basil leaves, minced
fresh minces garlic
1/2 cup Parmesan cheese
finely chopped walnuts or pine nuts
Blend all ingredients for pesto in a mixing bowl and refrigerate for several hours to blend flavors. Grill salmon on a piece of foil, skin side down. Grill approximately 10 minutes on medium heat, or until meat is flaky. In saucepan, bring cream to a boil and reduce 20%. Take cream off heat and separate. Add salt and pepper to taste. Spoon pesto over grilled salmon when ready to serve.
Chicken Breast Bake..... kitchen of Jill
9 boneless, skinless chicken breast halves
9 slices thinly sliced ham (Black Forrest is best)
9 slices Swiss cheese
5 slices bacon
1 can cream of mushroom soup
1 can cream of chicken soup
1/3 cup water
Cover bottom of a 9x13 casserole dish with ham. Lay a chicken breast on each slice. Top with a half slice of bacon. Combine soup and water; blend well. Pour soup over chicken and bake at 350 degrees for 1 hour and 25 minutes, uncovered, or until bacon is crisp. if bacon is not crisp broil for a couple of minutes, watching carefully. When ready to serve, remove from oven and put a Swiss cheese slice on each breast and bake just until cheese is melted. Serve immediately.
9 slices thinly sliced ham (Black Forrest is best)
9 slices Swiss cheese
5 slices bacon
1 can cream of mushroom soup
1 can cream of chicken soup
1/3 cup water
Cover bottom of a 9x13 casserole dish with ham. Lay a chicken breast on each slice. Top with a half slice of bacon. Combine soup and water; blend well. Pour soup over chicken and bake at 350 degrees for 1 hour and 25 minutes, uncovered, or until bacon is crisp. if bacon is not crisp broil for a couple of minutes, watching carefully. When ready to serve, remove from oven and put a Swiss cheese slice on each breast and bake just until cheese is melted. Serve immediately.
Barbecue Pork Chops..... Kitchen of Jill
5-6 lean pork chops ( I always buy center cut)
Sauce:
3/4 cup catsup
3/4 cup water
2 T. vinegar
2 T. Worcestershire sauce
1 T. salt
Dash cayenne pepper
1t. paprika
1/2 t. pepper
2 t.chili powder
Place pork chops in a baking dish. Blend sauce ingredients and pour over pork chops. Cover with foil and bake at 350 degrees for 1 hour.
Sauce:
3/4 cup catsup
3/4 cup water
2 T. vinegar
2 T. Worcestershire sauce
1 T. salt
Dash cayenne pepper
1t. paprika
1/2 t. pepper
2 t.chili powder
Place pork chops in a baking dish. Blend sauce ingredients and pour over pork chops. Cover with foil and bake at 350 degrees for 1 hour.
Hootenany Pancakes...... kitchen of Rachel
Heat oven to 450.
Melt 1/2 stick of butter in 9x13 casserole dish (preferably metal).
Mix well:
1 c. flour
1 c. milk
1/2 t. salt
6 eggs
Pour mixture into dish and stir with butter. Cook for 20 minutes or until hills (it expands on itself) are golden.
Melt 1/2 stick of butter in 9x13 casserole dish (preferably metal).
Mix well:
1 c. flour
1 c. milk
1/2 t. salt
6 eggs
Pour mixture into dish and stir with butter. Cook for 20 minutes or until hills (it expands on itself) are golden.
Christmas French Toast....kitchen of Marci
2 loaves french bread
1 pint whipping cream
12 eggs
1/2 C. honey
1/2 tsp. nutmeg
1 tsp. vanilla
Slice french bread 1 inch thick. Arrange in shallow pans. Combine ingredients and mix well. Pour over french bread and soak overnight.
To bake: Lay french bread flat on well greased cookie sheets. Bake 7 minutes at 400 degrees; turn over and bake 8 minutes longer. You may sift with powdered sugar or add butter and warm syrup. This recipe makes a lot. You may want to half the recipe.
1 pint whipping cream
12 eggs
1/2 C. honey
1/2 tsp. nutmeg
1 tsp. vanilla
Slice french bread 1 inch thick. Arrange in shallow pans. Combine ingredients and mix well. Pour over french bread and soak overnight.
To bake: Lay french bread flat on well greased cookie sheets. Bake 7 minutes at 400 degrees; turn over and bake 8 minutes longer. You may sift with powdered sugar or add butter and warm syrup. This recipe makes a lot. You may want to half the recipe.
Christmas Yams ...kitchen of Marisha
3 eggs
5 lbs yams, boiled, mashed
1 1/2 cup sugar
1/4-1/2 cup melted butter
1/2 cup heavy cream
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp all spice
1 cup brown sugar
1/2 cup flour
1 cup pecans
1/2 cup margarine cut into pieces
Bake 350 degrees 60-70 mins Beat eggs in large bowl. Stir in potatoes. Add in remaining ingredients except last 4. Spread in dish. Mix sugar flour, nuts. work in margarine with hands till blended. Sprinkle over potatoes. Cook.
5 lbs yams, boiled, mashed
1 1/2 cup sugar
1/4-1/2 cup melted butter
1/2 cup heavy cream
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp all spice
1 cup brown sugar
1/2 cup flour
1 cup pecans
1/2 cup margarine cut into pieces
Bake 350 degrees 60-70 mins Beat eggs in large bowl. Stir in potatoes. Add in remaining ingredients except last 4. Spread in dish. Mix sugar flour, nuts. work in margarine with hands till blended. Sprinkle over potatoes. Cook.
Tortilla Soup....kitchen of Shannon
2 garlic cloves
3 cups chicken broth
1 ½ cups chopped cooked chicken breast
1 cup water
1 tbsp.chili powder
1 tbsp. ground cumin
1 10 oz. can diced tomatoes
green chile's undrained
Crushed tortilla strips
¼ cup shredded Monterey jack cheese
¼ cup fresh cilantro
¼ cup diced avocado
4 lime wedges
Saute minced garlic with cooking spray for one minute in large sauce pan. Add broth and next five ingredients,( up to tomatoes). Bring to a boil. Reduce heat and simmer 15 min. Ladle soup into bowls and top with chips, avocado, cheese and cilantro. Serve with lime wedges.
3 cups chicken broth
1 ½ cups chopped cooked chicken breast
1 cup water
1 tbsp.chili powder
1 tbsp. ground cumin
1 10 oz. can diced tomatoes
green chile's undrained
Crushed tortilla strips
¼ cup shredded Monterey jack cheese
¼ cup fresh cilantro
¼ cup diced avocado
4 lime wedges
Saute minced garlic with cooking spray for one minute in large sauce pan. Add broth and next five ingredients,( up to tomatoes). Bring to a boil. Reduce heat and simmer 15 min. Ladle soup into bowls and top with chips, avocado, cheese and cilantro. Serve with lime wedges.
Christmas Ham....kitchen of Shannon
1 (10 pound) fully cooked whole ham
1 cup SMUCKER'S® Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water
Place ham on a rack in a shallow baking pan.
2-Bake, uncovered, in a 325 degrees F oven about 1-1/2 hours (or until thermometer registers 140 degrees F).
3-Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes.
4- Stir in almonds. Remove from heat. Put 3/4 cup of the glaze to the side.
5- About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter.
6-Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.
1 cup SMUCKER'S® Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water
Place ham on a rack in a shallow baking pan.
2-Bake, uncovered, in a 325 degrees F oven about 1-1/2 hours (or until thermometer registers 140 degrees F).
3-Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes.
4- Stir in almonds. Remove from heat. Put 3/4 cup of the glaze to the side.
5- About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter.
6-Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.
Kuka - banana cake kitchen of Mike
6 bananas - sliced (quartered)
crumble together (referred to below as flour mixture)
3 cups flour
1 3/4 cups sugar
1/4 brown sugar
2 sticks butter (room temp, cant be melted)
1 tsp baking powder
in a 13x11 layer 1/2 flour mixture add layer of bananaslayer top with remaining flour mixture
mix 1 cup milk
2 eggs
3 tsp vanilla
Pour on top of layerspoke holes in the top with fork sprinkle the top with cinnamonbake 30-40 min @350
crumble together (referred to below as flour mixture)
3 cups flour
1 3/4 cups sugar
1/4 brown sugar
2 sticks butter (room temp, cant be melted)
1 tsp baking powder
in a 13x11 layer 1/2 flour mixture add layer of bananaslayer top with remaining flour mixture
mix 1 cup milk
2 eggs
3 tsp vanilla
Pour on top of layerspoke holes in the top with fork sprinkle the top with cinnamonbake 30-40 min @350
Zucchini & Squash casserole.... kitchen of Mike
4 1/2 C. zucchini (diced)
4 1/2 C. yellow squash (diced)
1 1/2 C. yellow sweet onion (chopped)
1 box of jiffy corn muffin mix (prepared as muffins/loaf)
1/2 stick of butter
8 ounces of cheese (i use colby jack as its not as greasy as cheddar)
3 cubes of chicken bullion
1 tsp garlic (minced)
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme (optional)
1 Tbs parsley (optional)
1. Place zucchini and squash in a large saucepan and add just enough water to cover. Cook on medium heat until just tender. Remove, drain and reserve 1 cup water for later.
2. on medium low temp place butter in large saucepan and saute the onion until clear. add salt, pepper, thyme, parsley, bullion and garlic. stir.
3. add drained squash and zucchini and cheese, stir.
4. crumble in corn bread and poor the reserved cup of drained water in and mix well.
5. Place mixture in a 13x11 baking dish (sprayed with non-stick).
6. Cover dish with lid or foil and cook for 30-40 min @350. remove foil and cook for additional 20 min. (total bake time is 50-60min)
4 1/2 C. yellow squash (diced)
1 1/2 C. yellow sweet onion (chopped)
1 box of jiffy corn muffin mix (prepared as muffins/loaf)
1/2 stick of butter
8 ounces of cheese (i use colby jack as its not as greasy as cheddar)
3 cubes of chicken bullion
1 tsp garlic (minced)
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme (optional)
1 Tbs parsley (optional)
1. Place zucchini and squash in a large saucepan and add just enough water to cover. Cook on medium heat until just tender. Remove, drain and reserve 1 cup water for later.
2. on medium low temp place butter in large saucepan and saute the onion until clear. add salt, pepper, thyme, parsley, bullion and garlic. stir.
3. add drained squash and zucchini and cheese, stir.
4. crumble in corn bread and poor the reserved cup of drained water in and mix well.
5. Place mixture in a 13x11 baking dish (sprayed with non-stick).
6. Cover dish with lid or foil and cook for 30-40 min @350. remove foil and cook for additional 20 min. (total bake time is 50-60min)
Slow Cooker Scalloped Potatoes....kitchen of Marci
1/2 tsp. Cream of Tarter
1 C. water
8-10 medium potatoes, thinly sliced
Half an onion (yellow) chopped
Salt and pepper to taste
1 C. grated cheddar cheese
10 3/4 oz. can cream of chicken or cream of mushroom soup
1 tsp. paprika
1- Dissolve cream of tarter in water. Add potatoes and toss together then drain.
2- Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper, and half of the cheese.
3- Repeat with remaining potatoes and cheese.
4-Spoon soup over the top and sprinkle with Paprika.5- Cover. Cook on low for 8-10 hours, or high for 4 hours.
1 C. water
8-10 medium potatoes, thinly sliced
Half an onion (yellow) chopped
Salt and pepper to taste
1 C. grated cheddar cheese
10 3/4 oz. can cream of chicken or cream of mushroom soup
1 tsp. paprika
1- Dissolve cream of tarter in water. Add potatoes and toss together then drain.
2- Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper, and half of the cheese.
3- Repeat with remaining potatoes and cheese.
4-Spoon soup over the top and sprinkle with Paprika.5- Cover. Cook on low for 8-10 hours, or high for 4 hours.
Cranberry Orange Pork Roast.....kitchen of Marci
2 1/2 - 3 lbs. boneless pork loin roast
Salt and Pepper
1 can whole cranberry sauce
1/4 C. honey
2 tsp. zest of orange peel
1/4 C. orange marmalade
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Salt and pepper the roast and place in crock pot. Mix remaining ingredients and pour over the roast. Cook on low for 8-10 hours (Crock pots seem to vary so check at 8 hours...could take less time or even much longer depending on your crock pot). Remove from crock pot, slice (should just shred apart), and spoon sauce over the roast before serving. Garnish with orange slices and parsley.
Salt and Pepper
1 can whole cranberry sauce
1/4 C. honey
2 tsp. zest of orange peel
1/4 C. orange marmalade
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Salt and pepper the roast and place in crock pot. Mix remaining ingredients and pour over the roast. Cook on low for 8-10 hours (Crock pots seem to vary so check at 8 hours...could take less time or even much longer depending on your crock pot). Remove from crock pot, slice (should just shred apart), and spoon sauce over the roast before serving. Garnish with orange slices and parsley.
Vodka Cream Pasta....kitchen of Marisha/Rachael Ray
...... ok the vodka cooks off people, BUT you do have to go to the liquor store?!?! sooo good
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with: Crusty bread.
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with: Crusty bread.
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Hallelujah Halibut..... kitchen of Marisha
2 pounds halibut steak (1" thick)
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons flour
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/8 teaspoon white pepper
1/2 cup shredded cheddar cheese
Rinse halibut and pat really dry on paper towel. Arrange steaks, side by side in greased 9x13 baking dish. Combine mayo, sour cream and flour in small bowl. Stir in lemon juice, onion and pepper. Spoon mixture over fish. Bake, uncovered, at 425 degrees for 20 to 25 minutes. Sprinkle cheese over fish and continue to bake until cheese is melted, about 2 minutes. Serve at once.
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons flour
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/8 teaspoon white pepper
1/2 cup shredded cheddar cheese
Rinse halibut and pat really dry on paper towel. Arrange steaks, side by side in greased 9x13 baking dish. Combine mayo, sour cream and flour in small bowl. Stir in lemon juice, onion and pepper. Spoon mixture over fish. Bake, uncovered, at 425 degrees for 20 to 25 minutes. Sprinkle cheese over fish and continue to bake until cheese is melted, about 2 minutes. Serve at once.
White Bean Chili......kitchen of Rachel
1 large can hominey
1 can white corn
2 cans (4 oz.) chopped green chilis
1 can butter beans
3/4 bottle salsa verde
2 chicken or veggie boullion cubes melted in 2 c. water
1 T garlic
1 t. cumin
Combine all ingredients (including water from cans) into crock pot. Cook on high for 5+ hours. (The longer the better.)
Cover each serving bowl with toppings (they actually make the whole thing):
monteray jack cheese
avocado
lime
sour cream
cilantro
1 can white corn
2 cans (4 oz.) chopped green chilis
1 can butter beans
3/4 bottle salsa verde
2 chicken or veggie boullion cubes melted in 2 c. water
1 T garlic
1 t. cumin
Combine all ingredients (including water from cans) into crock pot. Cook on high for 5+ hours. (The longer the better.)
Cover each serving bowl with toppings (they actually make the whole thing):
monteray jack cheese
avocado
lime
sour cream
cilantro
EASY CHICKEN TORTILLA SOUP....kitchen of Bev
1/2 chopped onion
2 cans of cooked chicken
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans chicken broth
1can diced tomatoes (don't drain)
1 can diced green chilies (don't drain)
I use dried cilantro 2 tsp. recipie calls for 4 tsp. fresh snipped cilantro put in crock pot. OPTIONAL: (WE DO) eat with lime tostado chips, shredded cheddar cheese, and limes (squirt a little on your own bowl of soup)
2 cans of cooked chicken
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans chicken broth
1can diced tomatoes (don't drain)
1 can diced green chilies (don't drain)
I use dried cilantro 2 tsp. recipie calls for 4 tsp. fresh snipped cilantro put in crock pot. OPTIONAL: (WE DO) eat with lime tostado chips, shredded cheddar cheese, and limes (squirt a little on your own bowl of soup)
Tender Pork Roast
1 boneless pok roast, about 3 pounds
1 8oz can of tomato sauce
3/4 cup soy sauce
1/2 cup sugar
2 tsp ground mustard
Cut roast in half, place in 5qt. slow cooker. Combine remaining ingredients, pour over meat. Cover and cook on low 8-9 hours. Remove roast to serving platter and keep warm, if you want to remove fat from juices and use as gravy. 8 servings
1 8oz can of tomato sauce
3/4 cup soy sauce
1/2 cup sugar
2 tsp ground mustard
Cut roast in half, place in 5qt. slow cooker. Combine remaining ingredients, pour over meat. Cover and cook on low 8-9 hours. Remove roast to serving platter and keep warm, if you want to remove fat from juices and use as gravy. 8 servings
Tostadas....kitchen of Bev
1 lb. ground beef, browned
2 cans refried beans
1 envelope dry taco seasoning mix
8 oz. can tomato sauce
1/2 cup water
10 tostada shells
1 1/2 cups shredded lettuce
2 tomatoes, diced
1/2 lb shredded cheddar cheese
1 can sliced black olives
1 pint sour creamguacamolesalsa
1. Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.
2. Cover. Cook on low 6 hours
3. Crisp tostada shells
4. Spread hot mixture on tostada shells. Top with remaining ingredients source: Fix It adn Forget It.
2 cans refried beans
1 envelope dry taco seasoning mix
8 oz. can tomato sauce
1/2 cup water
10 tostada shells
1 1/2 cups shredded lettuce
2 tomatoes, diced
1/2 lb shredded cheddar cheese
1 can sliced black olives
1 pint sour creamguacamolesalsa
1. Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.
2. Cover. Cook on low 6 hours
3. Crisp tostada shells
4. Spread hot mixture on tostada shells. Top with remaining ingredients source: Fix It adn Forget It.
Cuban Pork
1/2 cup Lime Juice
1/4 cup Grapefruit juice
1/4 cup water
3 cloves garlic, minced
1 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
2 bay leaves
1 3-lb boneless pork shoulder roast
1 cup sliced onion
Chopped tomato, lettuce, and sliced red onion (optional)
8-10 Flour tortillas, warmed
Purchased avocado dip (optional)
1.For marinade, in small bowl combine lime juice, grapefruit juice, the water, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- to 5 quart slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl. Pour marinade over meat. Close bag. Chill for 6 to 24 hours, turning occasionally.
2.Place sliced onion in the slow cooker. Top with meat and marinade.
3. Cover; cook on low heat setting for 5-6 hours. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use two forks to shred the meat. Transfer to serving platter.
4.With a slotted spoon, remove onion slices from juices; transfer to platter. Serve meat, onion, and if desired, tomato, lettuce, and red onion in tortillas. Place hot juiced in small bowls to use for dipping. If desired, serve with avocado dip.
1/4 cup Grapefruit juice
1/4 cup water
3 cloves garlic, minced
1 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
2 bay leaves
1 3-lb boneless pork shoulder roast
1 cup sliced onion
Chopped tomato, lettuce, and sliced red onion (optional)
8-10 Flour tortillas, warmed
Purchased avocado dip (optional)
1.For marinade, in small bowl combine lime juice, grapefruit juice, the water, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- to 5 quart slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl. Pour marinade over meat. Close bag. Chill for 6 to 24 hours, turning occasionally.
2.Place sliced onion in the slow cooker. Top with meat and marinade.
3. Cover; cook on low heat setting for 5-6 hours. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use two forks to shred the meat. Transfer to serving platter.
4.With a slotted spoon, remove onion slices from juices; transfer to platter. Serve meat, onion, and if desired, tomato, lettuce, and red onion in tortillas. Place hot juiced in small bowls to use for dipping. If desired, serve with avocado dip.
Patty’s Chicken Tortellini Soup....kitchen of Bev
2 cans chicken broth
1 can cream o’ Chicken
1-2 cans chicken breast
1 bag frozen mixed veggies
¼ cup minced yellow onion
Salt/ Pepper
Celery Seed
Parsley
2 cloves
minced Garlic (optional)
Combine these first ingredients in Crockpot and cook on low all day. An hour before serving add: 9 oz pkg refrigerated or frozen tortellini (any kind is fine-cheese is my preference)1 cup Heavy Cream-just until it colors the soup white. Too much will make it too liquidy.
1 can cream o’ Chicken
1-2 cans chicken breast
1 bag frozen mixed veggies
¼ cup minced yellow onion
Salt/ Pepper
Celery Seed
Parsley
2 cloves
minced Garlic (optional)
Combine these first ingredients in Crockpot and cook on low all day. An hour before serving add: 9 oz pkg refrigerated or frozen tortellini (any kind is fine-cheese is my preference)1 cup Heavy Cream-just until it colors the soup white. Too much will make it too liquidy.
White Bean Chicken Chili
(Easy recipe you can whip up from your cupboard great change to the same old chili)
1 pkt McCormick White Chicken Chili mix (in the chili seasoning section of Kroger)
1 can diced tomatoes-drained
2 cans Chicken breast (3 if you want to double recipe)
1 can white beans
1 can chicken broth or water
Combine all in crockpot and cook on low all day or high for 3 hours. It mainly just needs to warmed and kept warm. Doubling the recipe with one seasoning packet is great for those who don’t like it too hot-namely kids.
1 pkt McCormick White Chicken Chili mix (in the chili seasoning section of Kroger)
1 can diced tomatoes-drained
2 cans Chicken breast (3 if you want to double recipe)
1 can white beans
1 can chicken broth or water
Combine all in crockpot and cook on low all day or high for 3 hours. It mainly just needs to warmed and kept warm. Doubling the recipe with one seasoning packet is great for those who don’t like it too hot-namely kids.
Crockpot Chicken Fajitas....kitchen of Bev
4-6-8 Chicken breasts-(thaw out frozen ones)
1 jar salsa or picante sauce (I’m partial to Pace brand)
1 can black beans
1 can corn
Tortillas, grated cheese, sour cream, avocados, peppers, lettuce-whatever you like for condiments
Just combine chicken, salsa, corn and beans in Crock Pot. Cook on low all day 10-12 hours or high 5-6 hours. Halfway through or before serving simply shred the chicken right in the crockpot by stirring with a meat fork then serve with slotted spoon with condiments.
The longer the chicken is in the crock pot the better. Actually, the second day leftovers taste best because the chicken has marinated a long time. This recipe makes quite a lot when you add the condiments. If you made 8 chicken breasts you may have enough to eat and then freeze for later.
1 jar salsa or picante sauce (I’m partial to Pace brand)
1 can black beans
1 can corn
Tortillas, grated cheese, sour cream, avocados, peppers, lettuce-whatever you like for condiments
Just combine chicken, salsa, corn and beans in Crock Pot. Cook on low all day 10-12 hours or high 5-6 hours. Halfway through or before serving simply shred the chicken right in the crockpot by stirring with a meat fork then serve with slotted spoon with condiments.
The longer the chicken is in the crock pot the better. Actually, the second day leftovers taste best because the chicken has marinated a long time. This recipe makes quite a lot when you add the condiments. If you made 8 chicken breasts you may have enough to eat and then freeze for later.
MUSHROOM-GARLIC CHICKEN WITH ARTICHOKES.. kitchen of Rachel
6 boneless, skinless chicken breasts pounded to ¼"thickness
Salt and freshly ground pepper
3 T butter
8 garlic cloves, minced or crushed through a press
1 T olive oil
¼ pound mushrooms, sliced
1 can (drained) artichoke hearts, quartered
2 T dry marsala
1 T lemon juice
1. Season chicken with salt and pepper. In a largefrying pan, melt butter over medium heat. Add halfthe garlic and cook 1 minute. Add chicken and cookuntil lightly browned, about 3 minutes a side. Removeto a warm serving platter.
2. In the same frying pan, add olive oil and remaninggarlic; cook 1 minute. Add mushrooms and cook untiltender, about 3 mintues.
Add artichokes and cook 1minute, until heated through. Add marsala and lemonjuice. Bring to a boil. Stir continuously untilmixture thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta.
Salt and freshly ground pepper
3 T butter
8 garlic cloves, minced or crushed through a press
1 T olive oil
¼ pound mushrooms, sliced
1 can (drained) artichoke hearts, quartered
2 T dry marsala
1 T lemon juice
1. Season chicken with salt and pepper. In a largefrying pan, melt butter over medium heat. Add halfthe garlic and cook 1 minute. Add chicken and cookuntil lightly browned, about 3 minutes a side. Removeto a warm serving platter.
2. In the same frying pan, add olive oil and remaninggarlic; cook 1 minute. Add mushrooms and cook untiltender, about 3 mintues.
Add artichokes and cook 1minute, until heated through. Add marsala and lemonjuice. Bring to a boil. Stir continuously untilmixture thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta.
BROCCOLI RICE BAKE kitchen of Rachel
½ cup diced celery
1 lg onion, chopped
½ cube margarine
1 can cream of mushroom soup, undiluted
1 cup water
1 jar cheese spread (8 oz.)
1 lb. fresh broccoli
2 ½ cups cooked rice
Cook celery and onions in margarine until goldenbrown. Combine soup, water and cheese. Clean andchop broccoli. Combine all ingredients and place in 2quart casserole. Bake at 350 degrees for 45 minutes.Serves 6-8.
1 lg onion, chopped
½ cube margarine
1 can cream of mushroom soup, undiluted
1 cup water
1 jar cheese spread (8 oz.)
1 lb. fresh broccoli
2 ½ cups cooked rice
Cook celery and onions in margarine until goldenbrown. Combine soup, water and cheese. Clean andchop broccoli. Combine all ingredients and place in 2quart casserole. Bake at 350 degrees for 45 minutes.Serves 6-8.
Sausage & Rice......kitchen of Melissa....SO Good!
ok, I know it sounds weird, but I've never met anyone that doesn't love it! It's my husbands favorite meal! I don't eat sausage, but love this recipe!
1 small onion
1 cup celery
saute the onion and celery in butter on low heat
fry 1lb sausage (I always use Jimmy Dean Sage, but use your favorite)
boil 3 cups water and dissolve 2 bullion cubes in the water
1 cup UNCOOKED rice (NOT Instant)
Throw it all in a dish (doesn't matter what order) and bake at 350 (covered) for 45 min.
1 small onion
1 cup celery
saute the onion and celery in butter on low heat
fry 1lb sausage (I always use Jimmy Dean Sage, but use your favorite)
boil 3 cups water and dissolve 2 bullion cubes in the water
1 cup UNCOOKED rice (NOT Instant)
Throw it all in a dish (doesn't matter what order) and bake at 350 (covered) for 45 min.
Italian Chicken (crock-pot) kitchen of Melissa
3/4 cube melted butter
1 pkt Italian dressing mix (Prepare then add)
3 chicken breasts
1 can cream of chicken
2-3 large spoonfuls cream cheese (I add a lot more)
Place butter, chicken & Italian dressing in crock-pot. Cook on high for 3-4 hours or low 4-5 hrs.
Shred Chicken.
Combine cream of chicken soup & cream cheese with drippings in crock-pot. Put shredded chicken back in crock-pot and cook for 30 more min. (Can add milk to thin) SERVE OVER RICE!
1 pkt Italian dressing mix (Prepare then add)
3 chicken breasts
1 can cream of chicken
2-3 large spoonfuls cream cheese (I add a lot more)
Place butter, chicken & Italian dressing in crock-pot. Cook on high for 3-4 hours or low 4-5 hrs.
Shred Chicken.
Combine cream of chicken soup & cream cheese with drippings in crock-pot. Put shredded chicken back in crock-pot and cook for 30 more min. (Can add milk to thin) SERVE OVER RICE!
Cheesecake for a Crowd.....kitchen of Sarah
1 package white cake mix
1 8 ounce package cream cheese, softened
4 cups powdered sugar
1 pint whipping cream, whipped
2 (16 ounce) cans cherry, raspberry or strawberry pie filling
Preheat oven to 350 degrees F.Grease and flour two 9X13" baking pans.Prepare cake according to package directions, and pour half of cake batter in each pan.
Bake for 20 minutes or until cake tests done.
Remove from oven and cool.
Whip cream cheese and powdered sugar together till fluffy.Add whipped cream.Spread mixture onto both cakes.Spread pie filling on top of cream cheese layer.
Refrigerate until ready to serve.
**On this recipe, I use the raspberry pie filling and I also get frozen raspberries and thaw them and put them in with the raspberry pie filling. This makes the topping runnier so I don't put the topping on until I serve it.
1 8 ounce package cream cheese, softened
4 cups powdered sugar
1 pint whipping cream, whipped
2 (16 ounce) cans cherry, raspberry or strawberry pie filling
Preheat oven to 350 degrees F.Grease and flour two 9X13" baking pans.Prepare cake according to package directions, and pour half of cake batter in each pan.
Bake for 20 minutes or until cake tests done.
Remove from oven and cool.
Whip cream cheese and powdered sugar together till fluffy.Add whipped cream.Spread mixture onto both cakes.Spread pie filling on top of cream cheese layer.
Refrigerate until ready to serve.
**On this recipe, I use the raspberry pie filling and I also get frozen raspberries and thaw them and put them in with the raspberry pie filling. This makes the topping runnier so I don't put the topping on until I serve it.
Lasagna
This is a super easy recipe & it's by far my favorite lasagna! My husbands too!
1 lb Ground Beef w/onion
2 8oz tomato sauce
1 C sour cream
1C cottage cheese
1 box Lasagna noodles (I only use 1/2 a pack)
cook beef & onion. Then add tomato sauce. Simmer 5 min.
Turn heat off and stir in sour cream & cottage cheese.
Cook noodles like package says. Layer noodles in baking dish, then sauce, noodles, sauce etc.Bake 350 for 30 min (covered) You can use the ready-made noodles to make it even easier.
1 lb Ground Beef w/onion
2 8oz tomato sauce
1 C sour cream
1C cottage cheese
1 box Lasagna noodles (I only use 1/2 a pack)
cook beef & onion. Then add tomato sauce. Simmer 5 min.
Turn heat off and stir in sour cream & cottage cheese.
Cook noodles like package says. Layer noodles in baking dish, then sauce, noodles, sauce etc.Bake 350 for 30 min (covered) You can use the ready-made noodles to make it even easier.
FRESH ANGEL-HAIR PASTA WITH BACON & PEAS (kitchen of Beckie)
salt & pepper
4-5 slices bacon
2 shallots, havled and thinly sliced
1 box (10 oz) frozen peas, thawed
1 cup half-and-half
18 oz. angel hair pasta
1. Boil water for pasta. In a large skillet, cook bacon over medium heat until crisp. Transfer bacon to paper-towel-lined plate (leave fat in skillet).
2. Add shallots to skillet; season w/ S&P. Cook over medium, stirring occasionally, until they begin to soften (1-2 min). Add peas and half-and-half; simmer until slightly thickened, about 2 min.
3. Cook pasta in boiling water according to package. Reserve 1/2 c. pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle w/ bacon and serve immediately.
4-5 slices bacon
2 shallots, havled and thinly sliced
1 box (10 oz) frozen peas, thawed
1 cup half-and-half
18 oz. angel hair pasta
1. Boil water for pasta. In a large skillet, cook bacon over medium heat until crisp. Transfer bacon to paper-towel-lined plate (leave fat in skillet).
2. Add shallots to skillet; season w/ S&P. Cook over medium, stirring occasionally, until they begin to soften (1-2 min). Add peas and half-and-half; simmer until slightly thickened, about 2 min.
3. Cook pasta in boiling water according to package. Reserve 1/2 c. pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle w/ bacon and serve immediately.
SESAME SEED CHICKEN (kitchen of Beckie)
3-4 boneless, skinless chicken breasts, cut into bite-size pieces
1/3 c. floursalt and pepper
1/4 - 1/2 c. olive oil
Shake chicken with flour, salt & pepper in baggie. Fry pieces in oil for about 8-10 min (until done to your liking). Drain on a paper towel.
1/3 c. sugar
1/3 c. soy sauce
2 T. sesame seeds
1/4 c. chopped onions
Wipe out frying pan, leave off heat (or very low). Add sugar and soy sauce - let sugar dissolve. Return chicken and stir to coat. Toss w/ seeds and onions - serve over rice.
To add veggies: in small amount of olive oil (different pan) add thin sliced onions. Add sliced carrots and zucchini slices - cook until soft.
1/3 c. floursalt and pepper
1/4 - 1/2 c. olive oil
Shake chicken with flour, salt & pepper in baggie. Fry pieces in oil for about 8-10 min (until done to your liking). Drain on a paper towel.
1/3 c. sugar
1/3 c. soy sauce
2 T. sesame seeds
1/4 c. chopped onions
Wipe out frying pan, leave off heat (or very low). Add sugar and soy sauce - let sugar dissolve. Return chicken and stir to coat. Toss w/ seeds and onions - serve over rice.
To add veggies: in small amount of olive oil (different pan) add thin sliced onions. Add sliced carrots and zucchini slices - cook until soft.
Dressing for Spinach/Strawberry Salad (kitchen of Bev)
1/2 Cup Mayonnaise
2 T. White Vinegar
1/3 Cup Sugar
1/4 Cup Milk
Put ingredients in a quart or pint jar and shake well.Stir in 2 T. Poppy Seeds (Poppy seeds go ransid quickly. Store in refrigerator after opening.)Use with baby spinach and fresh, sliced strawberries Chill a couple hours before serving
2 T. White Vinegar
1/3 Cup Sugar
1/4 Cup Milk
Put ingredients in a quart or pint jar and shake well.Stir in 2 T. Poppy Seeds (Poppy seeds go ransid quickly. Store in refrigerator after opening.)Use with baby spinach and fresh, sliced strawberries Chill a couple hours before serving
Tarragon Chicken Salad Sandwiches....kitchen of Bev (Lite Bites Cookbook)
Nice for showers, etc. May be served on a croissant, or on lettuce leafThree times the recipe will make between 40 and 45 sandwiches on small croissants. This serves 20-25 ladies.
1¼ pounds boneless, skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
½ cup craisins or raisins
½ cup plain nonfat yogurt
½ cup mayonnaise (may be reduced fat)
2 T finely chopped shallots or onion or green onion
2 T minced fresh tarragon or 1 tsp. dried tarragon leaves, crushed
½ tsp. salt
1/8 tsp. white pepper
1. Cut chicken into scant ½ - inch pieces. Combine chicken, celery, grapes and raisins in large bowl. Combine yogurt, mayonnaise, shallots, tarragon, salt and pepper in small bowl. Spoon over bowl and mix gently.
2. Place 1 lettuce leaf in each bun. Divide chicken mixture evenly and spoon into buns.
1¼ pounds boneless, skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
½ cup craisins or raisins
½ cup plain nonfat yogurt
½ cup mayonnaise (may be reduced fat)
2 T finely chopped shallots or onion or green onion
2 T minced fresh tarragon or 1 tsp. dried tarragon leaves, crushed
½ tsp. salt
1/8 tsp. white pepper
1. Cut chicken into scant ½ - inch pieces. Combine chicken, celery, grapes and raisins in large bowl. Combine yogurt, mayonnaise, shallots, tarragon, salt and pepper in small bowl. Spoon over bowl and mix gently.
2. Place 1 lettuce leaf in each bun. Divide chicken mixture evenly and spoon into buns.
Friday, June 6, 2008
Pork Tenderloin.....kid friendly....kitchen of Jody
1 or 2 Tenderloins (they come two to a package, she cooked one and froze one)
1 c orange juice
2 or 3 T olive oil
2 t white pepper
1 t salt
¼ c chopped green onion
Marinate for several hours. Sprinkle 1 more tsp salt on outside of roast. Grill on hot grill (but not over direct flame) until thermometer reaches 160 degrees (20 -30 min). Loosely cover meat with tinfoil and let meat rest 10 min. Slice and serve.Alternate cooking method: Roast at 425 degrees until thermometer reads 160 degrees (again about 20 -30 min)
1 c orange juice
2 or 3 T olive oil
2 t white pepper
1 t salt
¼ c chopped green onion
Marinate for several hours. Sprinkle 1 more tsp salt on outside of roast. Grill on hot grill (but not over direct flame) until thermometer reaches 160 degrees (20 -30 min). Loosely cover meat with tinfoil and let meat rest 10 min. Slice and serve.Alternate cooking method: Roast at 425 degrees until thermometer reads 160 degrees (again about 20 -30 min)
Chicken......(a healthy way)...kitchen of Jody
You may have noticed a chicken recipe on the Best Foods Mayo jar - well, I gave it to Jody who's the queen of tweeking. And, here it goes: (this is what she cooked to feed 5)
13 chicken tenders
6 ounces low fat plain yogurt.
Dredge chicken in yogurt and then coat with1 cup Panko Italian Bread Crumbs (she uses Panko because they're MSG free, and low in fat, and they get very crispy
Place on release free tin foil, or spray with Pam, and top with a scant sprinkle of Parmesan
CheeseBake 425 for 20 minutes. She couldn't exactly figure the point value (weight watchers), but it's pretty low. Her family LOVED it
13 chicken tenders
6 ounces low fat plain yogurt.
Dredge chicken in yogurt and then coat with1 cup Panko Italian Bread Crumbs (she uses Panko because they're MSG free, and low in fat, and they get very crispy
Place on release free tin foil, or spray with Pam, and top with a scant sprinkle of Parmesan
CheeseBake 425 for 20 minutes. She couldn't exactly figure the point value (weight watchers), but it's pretty low. Her family LOVED it
Applesauce Cookies.....kitchen of Shannon
1/2 c. butter
1/4 c. shortening
1 1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. applesauce
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
4 1/2 c. flour
2 c. Milk Chocolate Chips
chopped nuts (optional)
Mix above ingredients in order. Spray cookie sheet with Pam and drop by spoonfuls.Bake at 350 8-10 minutes.**This recipe makes about 5 dozen. Cut it in half if necessary.
1/4 c. shortening
1 1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. applesauce
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
4 1/2 c. flour
2 c. Milk Chocolate Chips
chopped nuts (optional)
Mix above ingredients in order. Spray cookie sheet with Pam and drop by spoonfuls.Bake at 350 8-10 minutes.**This recipe makes about 5 dozen. Cut it in half if necessary.
Twice Baked Potatoes....kitchen of Shannon
Bake 8-10 Medium russet potatoes at 375 for about 1 hour 20 min. (no foil)
Remove from oven, cut each potato length-wise and scrape out middle into large bowl.
Set skins aside.
With potato masher combine potato with:
1 c. of sour cream
1 c. of cheese (I use medium cheddar) then add 1 c. bacon bits or diced ham.
Salt and Pepper to taste.Spoon mashed potato mixture back into skins. Sprinkle with cheese and return to oven for about 20 more min. or until cheese is bubbly. **Super easy and very kid friendly.
Remove from oven, cut each potato length-wise and scrape out middle into large bowl.
Set skins aside.
With potato masher combine potato with:
1 c. of sour cream
1 c. of cheese (I use medium cheddar) then add 1 c. bacon bits or diced ham.
Salt and Pepper to taste.Spoon mashed potato mixture back into skins. Sprinkle with cheese and return to oven for about 20 more min. or until cheese is bubbly. **Super easy and very kid friendly.
Salad.......kitchen of Jill
1 10 oz pkg baby greens
1/4 cup sliced or chopped red onion
1/2 cup chopped pecans
1/3 cup crumbled blue cheese ( I use Feta)
2 tsp. lemon zest
1 apple, cored and sliced ( I used a pear)
1 avocado, peeled, pitted, and sliced
Dressing:
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 tsp. lemon zest
1 clove garlic
2 tbsp. olive oilsalt to taste
1/4 cup sliced or chopped red onion
1/2 cup chopped pecans
1/3 cup crumbled blue cheese ( I use Feta)
2 tsp. lemon zest
1 apple, cored and sliced ( I used a pear)
1 avocado, peeled, pitted, and sliced
Dressing:
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 tsp. lemon zest
1 clove garlic
2 tbsp. olive oilsalt to taste
Cupcakes
Cupcakes24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough
Chocolate Buttercream:
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
Directions:Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes.
Remove the pans from the oven and place them on wire racks to cool for five minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips.
Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.
While the cupcakes cook, prepare the Chocolate Buttercream.
Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.Stop the machine and add the confectioners' sugar, three tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, one minute. Increase the speed to medium and beat until light and fluffy, one minute more.
Add one to two tablespoons more milk if the frosting is too stiff.Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve. Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to six months. Thaw the cupcakes overnight in the refrigerator before serving.
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough
Chocolate Buttercream:
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
Directions:Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes.
Remove the pans from the oven and place them on wire racks to cool for five minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips.
Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.
While the cupcakes cook, prepare the Chocolate Buttercream.
Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.Stop the machine and add the confectioners' sugar, three tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, one minute. Increase the speed to medium and beat until light and fluffy, one minute more.
Add one to two tablespoons more milk if the frosting is too stiff.Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve. Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to six months. Thaw the cupcakes overnight in the refrigerator before serving.
Ice Cream Crunch Cake- (kind of like deep-fried ice-cream, but it's not fried) kitchen of Julie
2 c rice krispies
1 c coconut
1 c brown sugar
1 c corn flakes
1/4 c blanched almonds chopped
1/4 c walnuts chopped
Mix above ingredients then add 1/2 c. melted butter.
In cake pan, layer half of the crispy mixture press
tightly in pan. Then spread 1/2 gal of vanilla ice
cream over that. (I cut/slice the ice cream to make
spreading easier. Then top ice cream with remaining
crispy layer. Freeze for at least 2 hours. Drizzle
with hot fudge and/or carmel.
Taco Casserole.....Kitchen of Julie
1 pound ground beef
2 8 oz. can tomato sauce
1/2 pkg. taco seasoning
1 bag fritos1
15 1/2 oz. can pork and beans
1/2 cup shredded cheddar cheese
1 head iceberg lettuce chopped
sour cream
1 can olives sliced
1 tomato chopped
Brown ground beef drain excess grease. Add tacoseasoning and 1 1/2 cups tomato sauce mix together.Line baking dish with fritos-about 2 cups. Pour meatmixture over chips.
Combine beans with the rest of tomato sauce and spread over meat mixture. Bake at375 for 25 minutes or until heated through.
Then sprinkle with cheese and crushed corn chips. Returnto oven for 5 more minutes until cheese has melted.Remove from oven and let cool for 5 minutes. Serveover plate of lettuce, garnish with sour cream, olivesand tomatoes.
2 8 oz. can tomato sauce
1/2 pkg. taco seasoning
1 bag fritos1
15 1/2 oz. can pork and beans
1/2 cup shredded cheddar cheese
1 head iceberg lettuce chopped
sour cream
1 can olives sliced
1 tomato chopped
Brown ground beef drain excess grease. Add tacoseasoning and 1 1/2 cups tomato sauce mix together.Line baking dish with fritos-about 2 cups. Pour meatmixture over chips.
Combine beans with the rest of tomato sauce and spread over meat mixture. Bake at375 for 25 minutes or until heated through.
Then sprinkle with cheese and crushed corn chips. Returnto oven for 5 more minutes until cheese has melted.Remove from oven and let cool for 5 minutes. Serveover plate of lettuce, garnish with sour cream, olivesand tomatoes.
Nutter Butter Balls
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)chocolate bark
1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!
Makes about 30 balls.
1 8oz. package cream cheese (softened)chocolate bark
1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!
Makes about 30 balls.
Eclair Cake..... kitchen of Jamie N
1 cup water
1 square margarine/butter
1 cup flour
6 eggs
Melt butter with water, add flour and stir. Remove from heat and add eggs one at a time. Mix thoroughly.
Grease one cookie sheet and spread mixture out on sheet. Bake on 450 degrees for 15-20 minutes. (Cake will havemountains and valleys when it bakes, this is normal.)
1 pkg. Vanilla pudding
1 pkg. 8 oz. cream cheese
Soften and blend pudding and cream cheese. Spread over cake once it cools getting it into the valleys so it is all over the cake. 1 medium cool whipChocolate syrup Spread cool whip over the top of the cake and drizzle with the chocolate syrup. Slice and serve
1 square margarine/butter
1 cup flour
6 eggs
Melt butter with water, add flour and stir. Remove from heat and add eggs one at a time. Mix thoroughly.
Grease one cookie sheet and spread mixture out on sheet. Bake on 450 degrees for 15-20 minutes. (Cake will havemountains and valleys when it bakes, this is normal.)
1 pkg. Vanilla pudding
1 pkg. 8 oz. cream cheese
Soften and blend pudding and cream cheese. Spread over cake once it cools getting it into the valleys so it is all over the cake. 1 medium cool whipChocolate syrup Spread cool whip over the top of the cake and drizzle with the chocolate syrup. Slice and serve
Baked Ragtoni.... kitchen of Jamie N
1 pund ground round
4 cups hot cooked rigatoni (about 2 cups uncooked pasta)
1 (26 ounce) bottle tomato and basil pasta sauce (I have used other flavors too)
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese, divided
Cooking Spray
1/4 cup (1 ounce) preshredded fresh parmesan cheese
1. Preheat oven to 350 degrees
2. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.
3. Spoon pasta mixture into an 11 x 7 inch baking dish coated with cooking spray; top with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 20 minutes. Serves 8 (serving size 1 cup)
4 cups hot cooked rigatoni (about 2 cups uncooked pasta)
1 (26 ounce) bottle tomato and basil pasta sauce (I have used other flavors too)
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese, divided
Cooking Spray
1/4 cup (1 ounce) preshredded fresh parmesan cheese
1. Preheat oven to 350 degrees
2. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.
3. Spoon pasta mixture into an 11 x 7 inch baking dish coated with cooking spray; top with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 20 minutes. Serves 8 (serving size 1 cup)
Coca Cola Ribs......kitchen of Jamie N.
2 cups Ketchup
1 can coke
1/4 cup vinegar (apple cider)
1/2 cup brown sugar
chopped onions
chopped peppers ( I usually do maybe one each)
Boil ribs 1 hour- drain- put ribs in baking dish- combine all ingredients and pour over ribs
Bake 1 1/2 hours at 350 degrees
1 can coke
1/4 cup vinegar (apple cider)
1/2 cup brown sugar
chopped onions
chopped peppers ( I usually do maybe one each)
Boil ribs 1 hour- drain- put ribs in baking dish- combine all ingredients and pour over ribs
Bake 1 1/2 hours at 350 degrees
Creamy Cilantro Salad Dressing (cafe rio)
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano pepper with seeds removed (adds heat)
Blend in blender, let sit to thicken. Dressing contines to get hotter when it is stored in the fridge.
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano pepper with seeds removed (adds heat)
Blend in blender, let sit to thicken. Dressing contines to get hotter when it is stored in the fridge.
Cafe Rio Rice
1c. rice
2 c. water
3 cubes chicken boullion
½ tsp dried onion
¼ bunch cilantro
1 tbsp oil
1 fresh lime
Cook rice with all ingredients in pot or rice cooker. Squeeze fresh lime juice over rice and mix lightly before serving.
2 c. water
3 cubes chicken boullion
½ tsp dried onion
¼ bunch cilantro
1 tbsp oil
1 fresh lime
Cook rice with all ingredients in pot or rice cooker. Squeeze fresh lime juice over rice and mix lightly before serving.
White Corn & baby Pea Salad.....kitchen of Mike
16 oz. White corn
16 oz Peas
1 C. Jicama (Chopped) (should be able to find in your local store)
2/3 C. Celery (Chopped)
1/4 C. Red or Orange Pepper (Chopped)
Sauce (Combine, stir, add to veggies) 1/2 C Seasoned rice vinegar 2 Tbs Brown Sugar 1 Tbs Parsley1/2 t. Salt1/4 t. Pepper 1 Tbs cilantro (or mint if you rather)
This is great even without Jicama. It is so good for the summer BBQ!!!!
16 oz Peas
1 C. Jicama (Chopped) (should be able to find in your local store)
2/3 C. Celery (Chopped)
1/4 C. Red or Orange Pepper (Chopped)
Sauce (Combine, stir, add to veggies) 1/2 C Seasoned rice vinegar 2 Tbs Brown Sugar 1 Tbs Parsley1/2 t. Salt1/4 t. Pepper 1 Tbs cilantro (or mint if you rather)
This is great even without Jicama. It is so good for the summer BBQ!!!!
Bean Dip..... kitchen of Marisha
3 cans of canned corn, drained
3 cans of black eyed peas, drained
3 cans of black beans, drained
6 ripe tomatoes, chopped
2 avocados (optional)
2 bunches green onions, chopped
1 bunch cilantro, diced
2 packages good seasons Italian dressing
½ cup red vinegar
1/4 cup vegetable oil
1/4 cup water
Mix top 6 ingredients together in large bowl, in separate bowl mix last 4 ingredients together and pour over bean mixture. Let sit in refrigerator for a couple of hours before serving. Serve with Tortilla Chips.
3 cans of black eyed peas, drained
3 cans of black beans, drained
6 ripe tomatoes, chopped
2 avocados (optional)
2 bunches green onions, chopped
1 bunch cilantro, diced
2 packages good seasons Italian dressing
½ cup red vinegar
1/4 cup vegetable oil
1/4 cup water
Mix top 6 ingredients together in large bowl, in separate bowl mix last 4 ingredients together and pour over bean mixture. Let sit in refrigerator for a couple of hours before serving. Serve with Tortilla Chips.
Bruschette..... kitchen of Marisha
3 large tomatoes, seeded and chopped
2 cloves garlic, minced
1 to 2 green onions, chopped
2 teaspoons olive oil
3 tablespoons fresh basil, chopped
1 thin French bread baguette
1 cup grated Mozzarella cheese
Combine tomatoes, garlic, green onions, olive oil and basil; set aside. Slice bread into thin slices, place on cookie sheet and sprinkle with cheese. Toast under broiler until cheese is melted and light golden brown. Remove from oven and top each slice with a little tomato mixture. Serve immediately.
2 cloves garlic, minced
1 to 2 green onions, chopped
2 teaspoons olive oil
3 tablespoons fresh basil, chopped
1 thin French bread baguette
1 cup grated Mozzarella cheese
Combine tomatoes, garlic, green onions, olive oil and basil; set aside. Slice bread into thin slices, place on cookie sheet and sprinkle with cheese. Toast under broiler until cheese is melted and light golden brown. Remove from oven and top each slice with a little tomato mixture. Serve immediately.
Poppy Seed Salad kitchen of Carolyn & Rachel
I don't normally eat salad, but the below salad is SO good! Even *I* will eat it :) If you want it as a side, just don't put chicken in it.
2-4 chicken breasts - cooked and cubed
Lettuce - Romaine, Green Leaf, Red Leaf (whatever you like)
Craisins ½ package
1 can mandarin oranges
½ pkg slivered almonds - caramelized
How to caramelize - Melt 1-2 T butter in saucepan on med-high. Add 3-4 T sugar and continually stir under caramel color.
½ - 1 lb grated mozzarella cheese
3 stalks chopped celery
Poppy Seed Dressing:
2T poppy seeds
3/4 c apple cider vinegar
2 c vegetable oil
½ medium onion
2 T Yellow mustard
2 t salt
1 c sugar
Blend in blender and refrigerate
2-4 chicken breasts - cooked and cubed
Lettuce - Romaine, Green Leaf, Red Leaf (whatever you like)
Craisins ½ package
1 can mandarin oranges
½ pkg slivered almonds - caramelized
How to caramelize - Melt 1-2 T butter in saucepan on med-high. Add 3-4 T sugar and continually stir under caramel color.
½ - 1 lb grated mozzarella cheese
3 stalks chopped celery
Poppy Seed Dressing:
2T poppy seeds
3/4 c apple cider vinegar
2 c vegetable oil
½ medium onion
2 T Yellow mustard
2 t salt
1 c sugar
Blend in blender and refrigerate
Taco Soup (very similiar to Mexican bean soup)
Not sure which one I like better!
4 chicken breasts, cooked and finely chopped (you can use 1 lb. of ground beef, but I like the chicken better)
1/2 onion, chopped
1 envelope taco seasoning
Mix together.
Then add, without draining:
1 can corn
1 can Kidney Beans
1 can Black Beans
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 envelope Hidden Valley Ranch Dressing Mix
Heat over the stove top or in a crockpot. You can use whatever beans you like. Top with sour cream, cheese, avacado, fresh tomatoes, green onions, chips. Serves probably 6 or so.
I also changed it up a tiny bit. I used: 2 cans black beans3 cans tomatoes (cuz I LOVE them)1 can chicken broth2 cans cornI used garbanzo beans instead of kidney
4 chicken breasts, cooked and finely chopped (you can use 1 lb. of ground beef, but I like the chicken better)
1/2 onion, chopped
1 envelope taco seasoning
Mix together.
Then add, without draining:
1 can corn
1 can Kidney Beans
1 can Black Beans
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 envelope Hidden Valley Ranch Dressing Mix
Heat over the stove top or in a crockpot. You can use whatever beans you like. Top with sour cream, cheese, avacado, fresh tomatoes, green onions, chips. Serves probably 6 or so.
I also changed it up a tiny bit. I used: 2 cans black beans3 cans tomatoes (cuz I LOVE them)1 can chicken broth2 cans cornI used garbanzo beans instead of kidney
Pizza.......kitchen of Stacy (she doesn't know I stole it)
1/2 c. olive oil
6 cloves garlic, peeled
blend in blender till smooth, strain, and pour into squeeze bottle
or the flatbread:
10-12" rounds or rectangles of flatbread dough
olive oil for brushing on the dough
1 lb mozzarella, thinly sliced
1 lb ricotta cheese, drained 3 plum tomatoes, diced
1/4 c basil, chiffonade (this means cut into fine ribbons. rolls the leaves and cut into thin strips) shaved parmesan, for garnish
preheat your grill to med high.
brush the dough liberally with olive oil and grill until crusty and golden brown on one side. about 4 min. turn and grill another 4 min. remove from grill and place on aluminum foil.
spread each bread with mozzarella, tomatoes,and basil. place tablespoons of ricotta around on the edge of the bread. place back in grill, close the lid, and cook for 3 min.
place breads on a large platter and drizzle with the roasted garlic oil. garnish with parmesan.
here's what we did differently:instead of flatbread, we used jiffy pizza crust mix. i baked it in the oven for 4 minutes on 425 before putting it on the grill. it was really good! we cooked it maybe a little too long, either in the oven or on the grill. we put a little pizza sauce on it as well. instead of making the roasted garlic oil, i just bought it.
6 cloves garlic, peeled
blend in blender till smooth, strain, and pour into squeeze bottle
or the flatbread:
10-12" rounds or rectangles of flatbread dough
olive oil for brushing on the dough
1 lb mozzarella, thinly sliced
1 lb ricotta cheese, drained 3 plum tomatoes, diced
1/4 c basil, chiffonade (this means cut into fine ribbons. rolls the leaves and cut into thin strips) shaved parmesan, for garnish
preheat your grill to med high.
brush the dough liberally with olive oil and grill until crusty and golden brown on one side. about 4 min. turn and grill another 4 min. remove from grill and place on aluminum foil.
spread each bread with mozzarella, tomatoes,and basil. place tablespoons of ricotta around on the edge of the bread. place back in grill, close the lid, and cook for 3 min.
place breads on a large platter and drizzle with the roasted garlic oil. garnish with parmesan.
here's what we did differently:instead of flatbread, we used jiffy pizza crust mix. i baked it in the oven for 4 minutes on 425 before putting it on the grill. it was really good! we cooked it maybe a little too long, either in the oven or on the grill. we put a little pizza sauce on it as well. instead of making the roasted garlic oil, i just bought it.
Chocolate Scotcheroos
1 Cup light corn syrup
1 Cup sugar
1 cup peanut butter
6 cups Rice Krispies (I only use 5)
1 cup semi-sweet chocolate chips (I use milk cuz I like it WAY better)
1 cup butterschoth chips
1. Place corn syrup & sugar in 3 quart saucepan. Cook over medium heat, stirring frequently until sugar dissolves & mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stirn until well coated. Press mixture into 13x9 pan coated with cooking spray. Set aside.
2. Melt chocoalte & butterscoth chips together in saucepan over low heat stirring constantly. Pour over Rice Krispies.
I make these way too often! I really shouldn't make them cuz I end up eating the whole pan! :)
1 Cup sugar
1 cup peanut butter
6 cups Rice Krispies (I only use 5)
1 cup semi-sweet chocolate chips (I use milk cuz I like it WAY better)
1 cup butterschoth chips
1. Place corn syrup & sugar in 3 quart saucepan. Cook over medium heat, stirring frequently until sugar dissolves & mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stirn until well coated. Press mixture into 13x9 pan coated with cooking spray. Set aside.
2. Melt chocoalte & butterscoth chips together in saucepan over low heat stirring constantly. Pour over Rice Krispies.
I make these way too often! I really shouldn't make them cuz I end up eating the whole pan! :)
Chicken n Stuffing
3/4 C butter
Pack of chicken
1 onion
Stuffing Mix (regular size box)
1 Can Cream of Chicken Soup
Cook onion & chicken. Layer in 2 quart casserole dish. Melt 3/4 C butter. Add the butter & 1 1/3 Cup water to the stuffing.Pour over chicken
Mix:
1/4 C water & 1 can cream of chicken soup
Pour over chicken/stuffing
Bake 350 for 30 min. (add 1 cup cheese on the top) Depending on how saucy you like it, you can add 2 cans cream of chicken. I like things nice & saucy & fattening. Also it will depend on how much chicken u use.
Pack of chicken
1 onion
Stuffing Mix (regular size box)
1 Can Cream of Chicken Soup
Cook onion & chicken. Layer in 2 quart casserole dish. Melt 3/4 C butter. Add the butter & 1 1/3 Cup water to the stuffing.Pour over chicken
Mix:
1/4 C water & 1 can cream of chicken soup
Pour over chicken/stuffing
Bake 350 for 30 min. (add 1 cup cheese on the top) Depending on how saucy you like it, you can add 2 cans cream of chicken. I like things nice & saucy & fattening. Also it will depend on how much chicken u use.
Grilled (or oven baked) Pork Tenderloin... kitchen of Bev
1 or 2 Pork Tenderloins
1 c orange juice
2 or 3 T olive oil
2 t white pepper
1 t salt
¼ c chopped green onion
Marinate for several hours. Sprinkle 1 more tsp salt on outside of roast. Grill on hot grill (but not over direct flame) until thermometer reaches 160 degrees (20 -30 min). Loosely cover meat with tinfoil and let meat rest 10 min. Slice and serve.Alternate cooking method: Roast at 425 degrees until thermometer reads 160 degrees (again about 20 -30 min)
1 c orange juice
2 or 3 T olive oil
2 t white pepper
1 t salt
¼ c chopped green onion
Marinate for several hours. Sprinkle 1 more tsp salt on outside of roast. Grill on hot grill (but not over direct flame) until thermometer reaches 160 degrees (20 -30 min). Loosely cover meat with tinfoil and let meat rest 10 min. Slice and serve.Alternate cooking method: Roast at 425 degrees until thermometer reads 160 degrees (again about 20 -30 min)
Thursday, June 5, 2008
Jello Cake...... kitchen of Beckie
(fun for spring/summer)
1 lemon cake mix (& ingredients needed for cake)
1 small box lime jello
1 pkg. Dream Whip
1 small box lemon jello pudding
1 1/2 c. milk
Bake lemon cake per directions on box. Let cool completely. Poke holes in top of cake with fork. Prepare lime jello and pour over cake. Prepare Dream Whip using lemon pudding - spread over cake. Store in fridge. Makes 9x13 cake.
1 lemon cake mix (& ingredients needed for cake)
1 small box lime jello
1 pkg. Dream Whip
1 small box lemon jello pudding
1 1/2 c. milk
Bake lemon cake per directions on box. Let cool completely. Poke holes in top of cake with fork. Prepare lime jello and pour over cake. Prepare Dream Whip using lemon pudding - spread over cake. Store in fridge. Makes 9x13 cake.
French Dip Sandwiches....kitchen of Beckie
(great for using leftover roast, can also just buy deli meat)
1 small onion, sliced and separated into rings
1 clove garlic, minced
1 T. butter
1 14 1/2 oz can (approx 2 c.) beef broth - I think I use more like 3 or 4 cups
1 t. oregano
1/4 t. pepper
3/4 lb. deli roast beefbread/rolls
1. In saucepan cook onion & garlic in hot butter until tender. Stir in broth, oregano and pepper. Bring to boil. Reduce heat. Simmer, uncovered for 10 min. Add beef. Return to boil - reduce heat. Simmer uncovered about 5 min at least until meat is heated through.2. Broil (buttered) bread. Remove beef and onion rings from liquid. Spread mayo on rolls - arrange beef on top. Serve with individual dishes of "dip."
1 small onion, sliced and separated into rings
1 clove garlic, minced
1 T. butter
1 14 1/2 oz can (approx 2 c.) beef broth - I think I use more like 3 or 4 cups
1 t. oregano
1/4 t. pepper
3/4 lb. deli roast beefbread/rolls
1. In saucepan cook onion & garlic in hot butter until tender. Stir in broth, oregano and pepper. Bring to boil. Reduce heat. Simmer, uncovered for 10 min. Add beef. Return to boil - reduce heat. Simmer uncovered about 5 min at least until meat is heated through.2. Broil (buttered) bread. Remove beef and onion rings from liquid. Spread mayo on rolls - arrange beef on top. Serve with individual dishes of "dip."
Ham & Cheese Quiche......kitchen of Beckie
3 eggs, beaten
3/4 t. salt
1/2 c. butter, melted
1/2 c. Bisquick
1 1/2 c. milk
1/8 t. dry mustard
1 c. grated swiss cheese
2 green onions, finely chopped
1 c. chopped ham
Mix all ingredients. Pour into greased pie or cake pan. Bake at 350 degrees for 40 min. (if you double recipe, cook for 1 hour.)
3/4 t. salt
1/2 c. butter, melted
1/2 c. Bisquick
1 1/2 c. milk
1/8 t. dry mustard
1 c. grated swiss cheese
2 green onions, finely chopped
1 c. chopped ham
Mix all ingredients. Pour into greased pie or cake pan. Bake at 350 degrees for 40 min. (if you double recipe, cook for 1 hour.)
Sopapilla Cheesecake ......kitchen of Charayne
2 packages crescent rolls
8 oz cream cheese (room temp)
1 ½ c granulated sugar (res 1/2 to mix with melted butter and cinnamon)
1 T vanilla
1 cube (1/2 c) real butter
1 tsp ground cinnamon
1 can (12-16 oz) fruit topping (apple, cherry, blueberry, etc.)
Can serve plain with vanilla icecream too.Press 1 package crescent rolls into pam sprayed 9X13 pan. Mix cream cheese, ¾ c sugar, and vanilla; spread over rolls. Place 2nd package crescent rolls on top of mixture (pat thin to cover).Pour melted butter mixed with cinnamon and sugar over top and Bake at 350 for 20-25 minutes until brown. Serve with fruit topping or vanilla icecream. Yummy
8 oz cream cheese (room temp)
1 ½ c granulated sugar (res 1/2 to mix with melted butter and cinnamon)
1 T vanilla
1 cube (1/2 c) real butter
1 tsp ground cinnamon
1 can (12-16 oz) fruit topping (apple, cherry, blueberry, etc.)
Can serve plain with vanilla icecream too.Press 1 package crescent rolls into pam sprayed 9X13 pan. Mix cream cheese, ¾ c sugar, and vanilla; spread over rolls. Place 2nd package crescent rolls on top of mixture (pat thin to cover).Pour melted butter mixed with cinnamon and sugar over top and Bake at 350 for 20-25 minutes until brown. Serve with fruit topping or vanilla icecream. Yummy
Sweet and Sour Salad .....kitchen of Charayne
Dressing:
½ c mayonnaise
¼ c cider vinegar
¼ c sugar
½ T parlsey flakes
¼ tsp celery salt
¼ tsp garlic powder
1/8 tsp celery seed
Mix until well blended
Salad: LettuceRed cabbageHard boiled eggs, cut up Cooked and crumbled bacon
½ c mayonnaise
¼ c cider vinegar
¼ c sugar
½ T parlsey flakes
¼ tsp celery salt
¼ tsp garlic powder
1/8 tsp celery seed
Mix until well blended
Salad: LettuceRed cabbageHard boiled eggs, cut up Cooked and crumbled bacon
Cashew Chicken....kitchen of Rachel
3 T. chicken broth
¼ cup cornstarch
3 T. soy sauce
½ tsp ginger
Mix together above mixture and set aside.
In skillet, brown 1 lb chicken cut in strips. Cookcompletely through. Take out of pan.
In same pan,cook the following:
2 cloves garlic, minced
½ cup thinly sliced carrots
½ cup sliced celeryany other veggies you want – green pepper, mushrooms,water chestnuts etc.
Stir fry for about 3 minutes, adding any oil if necessary.
Add:
3 cups broccoli1 cup fresh or frozen snow peasStir fry for 4-5 minutes.
Stir in 1 ¾ cup chickenbroth, above mixture, and chicken- stir until broth isthick. Add 1 ½ cups cashews. Serve over rice.
¼ cup cornstarch
3 T. soy sauce
½ tsp ginger
Mix together above mixture and set aside.
In skillet, brown 1 lb chicken cut in strips. Cookcompletely through. Take out of pan.
In same pan,cook the following:
2 cloves garlic, minced
½ cup thinly sliced carrots
½ cup sliced celeryany other veggies you want – green pepper, mushrooms,water chestnuts etc.
Stir fry for about 3 minutes, adding any oil if necessary.
Add:
3 cups broccoli1 cup fresh or frozen snow peasStir fry for 4-5 minutes.
Stir in 1 ¾ cup chickenbroth, above mixture, and chicken- stir until broth isthick. Add 1 ½ cups cashews. Serve over rice.
Lemon Chicken......kitchen of Rachel
2-5 Chicken Breasts
salt and pepper to taste
2 T lemon juice
1 Cup CreamParmesan Cheese
Brown chicken in small amount of oil. Add salt andpepper. Place chicken in a 9X13 baking dish. Pourlemon juice and cream over chicken. Sprinkle withparmesan cheese. Bake in pre-heated oven for 30minutes at 350 degrees.
salt and pepper to taste
2 T lemon juice
1 Cup CreamParmesan Cheese
Brown chicken in small amount of oil. Add salt andpepper. Place chicken in a 9X13 baking dish. Pourlemon juice and cream over chicken. Sprinkle withparmesan cheese. Bake in pre-heated oven for 30minutes at 350 degrees.
Yummy Dip! ...kitchen of Ashley, but my way....(cuz she never gave me the recipe!)
1 green pepper
1 red pepper
1 can corn
1 can black beans
cilantro (I used about a cup)
2 fresh limes (squeeze the juice in)
Olive Oil (I prob used about 1t)
Serve with chips.......... I don't think u can go wrong with this. Next time I make it, I will add 2 red peppers instead of just 1. I love cilantro so I put a lot in. If are making this for just 1-2 of u, just 1/2 it. If for a large group, I would prob double it. It's def a different taste, but we loved it. Enjoy
1 red pepper
1 can corn
1 can black beans
cilantro (I used about a cup)
2 fresh limes (squeeze the juice in)
Olive Oil (I prob used about 1t)
Serve with chips.......... I don't think u can go wrong with this. Next time I make it, I will add 2 red peppers instead of just 1. I love cilantro so I put a lot in. If are making this for just 1-2 of u, just 1/2 it. If for a large group, I would prob double it. It's def a different taste, but we loved it. Enjoy
Sun-Dried Tomato Chicken....kitchen of Jody
(also one of my boys' favorites)
1 T butter1 pressed garlic clove
1 T flour
¾ c chicken broth
½ c heavy cream
2 T Sun-dried tomato slivers in oil
1 T oil
¼ t dried thyme
¼ t salt
¼ t crushed red pepper flakes
4 boneless, skinless chicken breasts (5 oz) OR chicken tenders OR cut chicken into smaller bite-sized pieces
1.Heat sun dried tomato oil in skillet. Sauté chicken in oil, until browned and cooked through. Transfer to plate.
2.Melt butter in large skillet. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Stir in broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and let slightly thicken.3.Add chicken back to heat. Serve over favorite pasta.
1 T butter1 pressed garlic clove
1 T flour
¾ c chicken broth
½ c heavy cream
2 T Sun-dried tomato slivers in oil
1 T oil
¼ t dried thyme
¼ t salt
¼ t crushed red pepper flakes
4 boneless, skinless chicken breasts (5 oz) OR chicken tenders OR cut chicken into smaller bite-sized pieces
1.Heat sun dried tomato oil in skillet. Sauté chicken in oil, until browned and cooked through. Transfer to plate.
2.Melt butter in large skillet. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Stir in broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and let slightly thicken.3.Add chicken back to heat. Serve over favorite pasta.
Double Chocolate Fudge Brownies....kitchen of Jody
(My boys like to make these)
1 stick butter, melted
½ cup cocoa
1 cup sugar
2 eggs
1 t vanilla
½ cup flour
¼ t salt
½ cup chocolate chips
Stir together, but don't over beat. Put in greased 8 x 8 or round cake pan (we like to serve in pie-wedges with ice cream. ) Bake at 350 degrees for 23 – 25 minutes.
1 stick butter, melted
½ cup cocoa
1 cup sugar
2 eggs
1 t vanilla
½ cup flour
¼ t salt
½ cup chocolate chips
Stir together, but don't over beat. Put in greased 8 x 8 or round cake pan (we like to serve in pie-wedges with ice cream. ) Bake at 350 degrees for 23 – 25 minutes.
Snickers Cookies....kitchen of Sari
1 C. margarine or butter
1 C. creamy peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
2 t. vanilla
3 C. flour
1 t. baking soda
1 t. baking powder
60 miniature (bite-size) Snickers candy barsChocolate
Glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk
Directions:Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture.Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough.Place on an ungreased cookie sheet.
Bake at 350°F. for 10-12 minutes. Remove from cookie sheet and cool.
To make glaze: Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon.Drizzle top of cookies with chocolate glaze.Makes 60 cookies.
1 C. creamy peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
2 t. vanilla
3 C. flour
1 t. baking soda
1 t. baking powder
60 miniature (bite-size) Snickers candy barsChocolate
Glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk
Directions:Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture.Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough.Place on an ungreased cookie sheet.
Bake at 350°F. for 10-12 minutes. Remove from cookie sheet and cool.
To make glaze: Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon.Drizzle top of cookies with chocolate glaze.Makes 60 cookies.
Brazilian Limeade......kitchen of Sari
2 limes
1/2 cup sugar
3 Tbs sweetened condensed milk
3 cups waterice
4/5 strawberries (frozen or fresh)
4/5 pieces of mango (if frozen, thaw slightly in microwave)
Directions:Wash limes and cut off ends. Slice into quarters. Put limes (with peel still on), sugar, milk, water, strawberries and mango in blender or smoothie maker.
If you have room, you can add ice, or just serve over ice. I also doubled everything in the recipe, but the sugar. Pulse the blender (do not blend) until the chunks are about dime size. Strain juice into a pitcher and throw away chunks. Slice a lime and let float on top. Yum!
1/2 cup sugar
3 Tbs sweetened condensed milk
3 cups waterice
4/5 strawberries (frozen or fresh)
4/5 pieces of mango (if frozen, thaw slightly in microwave)
Directions:Wash limes and cut off ends. Slice into quarters. Put limes (with peel still on), sugar, milk, water, strawberries and mango in blender or smoothie maker.
If you have room, you can add ice, or just serve over ice. I also doubled everything in the recipe, but the sugar. Pulse the blender (do not blend) until the chunks are about dime size. Strain juice into a pitcher and throw away chunks. Slice a lime and let float on top. Yum!
Apple Crescents....kitchen of Sari
4 medium-size Granny Smith apples, peeled
2 containers crescent rolls (8 in each)
1 stick butter, melted
1 cup sugar
4 tbsp. cinnamon
Directions:Melt butter in medium size bowl. Mix sugar and cinnamon in a separate medium size bowl. Lightly spray large jellyroll pan with cooking spray.Core apples and slice each into 8 slices.Unroll crescent dough and cut each crescent in half from apex to base.Roll up each apple slice in a crescent half.
Preheat oven to 350 degrees F.Roll each apple crescent in melted butter, and then in sugar/cinnamon mixture.Put each apple crescent onto pan. Sprinkle ¼ cup water over apple crescents, and bake for 35-40 minutes.Cool for at least 5 minutes before serving. Serve warm.
Serve with vanilla ice cream (if serving as a dessert
2 containers crescent rolls (8 in each)
1 stick butter, melted
1 cup sugar
4 tbsp. cinnamon
Directions:Melt butter in medium size bowl. Mix sugar and cinnamon in a separate medium size bowl. Lightly spray large jellyroll pan with cooking spray.Core apples and slice each into 8 slices.Unroll crescent dough and cut each crescent in half from apex to base.Roll up each apple slice in a crescent half.
Preheat oven to 350 degrees F.Roll each apple crescent in melted butter, and then in sugar/cinnamon mixture.Put each apple crescent onto pan. Sprinkle ¼ cup water over apple crescents, and bake for 35-40 minutes.Cool for at least 5 minutes before serving. Serve warm.
Serve with vanilla ice cream (if serving as a dessert
Best Brownies.....kitchen of Shannon
These are so easy and a family favorite:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
FROSTING
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 400 degrees. Grease and flour an 8 inch square pan. (Double recipe for 9x13)In microwave, melt 1/2 cup butter. Remove and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 15-20 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
FROSTING
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 400 degrees. Grease and flour an 8 inch square pan. (Double recipe for 9x13)In microwave, melt 1/2 cup butter. Remove and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 15-20 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Balsamic Chicken.......kitchen of Beckie
boneless, skinless chicken breasts
1 1/2 t. fresh rosemary (or 1/2 t. dried)
2 cloves garlic, minced
1/2 t. black pepper
1/2 t. salt
2 T. extra virgin olive oil
1/4 c. balsamic vinegar Rinse chicken and pat dry.
Combine spices & mix. Place chicken in bowl (or bag). Drizzle w/ oil and rub with spices. Cover - refrigerate overnight. Preheat chicken to 450 degrees. Spray jellyroll pan w/ cooking spray. Put chicken in pan and bake 10 min. Turn over - cook another 10 min (until 160 degrees at thickest part). Drizzle vinegar over chicken in pan. Transfer to plates - stir liquid in pan and drizzle over chicken.
1 1/2 t. fresh rosemary (or 1/2 t. dried)
2 cloves garlic, minced
1/2 t. black pepper
1/2 t. salt
2 T. extra virgin olive oil
1/4 c. balsamic vinegar Rinse chicken and pat dry.
Combine spices & mix. Place chicken in bowl (or bag). Drizzle w/ oil and rub with spices. Cover - refrigerate overnight. Preheat chicken to 450 degrees. Spray jellyroll pan w/ cooking spray. Put chicken in pan and bake 10 min. Turn over - cook another 10 min (until 160 degrees at thickest part). Drizzle vinegar over chicken in pan. Transfer to plates - stir liquid in pan and drizzle over chicken.
Pine Nut Pasta Salad.....kitchen of Beckie
1 bag pasta, cooked
1/2 lb. bacon, cooked to crisp
1/2 c. toasted pine nuts
4 tomatoes, chopped (or 2 baskets cherry tomatoes)
1 c. feta cheese, crumbled
2 T. chopped fresh basil
Dressing:1 t. garlic, crushed
1/4 c. grated parmesan
1/2 c. fresh lemon juice
3/4 c. virgin olive oil
1 T. Dijon mustard
S&P to taste Combine all dressing ingredients. Combine pasta - basil. Add dressing. Toss gently.
1/2 lb. bacon, cooked to crisp
1/2 c. toasted pine nuts
4 tomatoes, chopped (or 2 baskets cherry tomatoes)
1 c. feta cheese, crumbled
2 T. chopped fresh basil
Dressing:1 t. garlic, crushed
1/4 c. grated parmesan
1/2 c. fresh lemon juice
3/4 c. virgin olive oil
1 T. Dijon mustard
S&P to taste Combine all dressing ingredients. Combine pasta - basil. Add dressing. Toss gently.
Chicken Satay w/ Peanut-Chutney Sauce.....kitchen of Beckie
(Note: I didn't add the chutney to this recipe, too much hassle, so I can only vouch for the Peanut Sauce which I thought was AWESOME)
1/4 c. smooth peanut butter
3 T. mango chutney
2 T lime juice
2 T. soy sauce1 clove garlic, coarsely chopped
1/4 t. red pepper flakessalt and pepper
1 1/2 lb. boneless skinless chicken, cut across the grain into 1/4 inch-wide-strips
1 T. vegetable oil
1. Make sauce: in a blender, combine peanut butter, chutney, lime juice, 1 T. soy sace, garlic, pepper flakes, 1/4 t. salt, and 1/4 c. water; blend until smooth. Set aside.
2. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season w/ S&P. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
3. Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 min per side. Transfer to a platter - serve w/ dipping sauce.
NOTE: If you use wooden skewers, soak thoroughly in water before using to prevent them from scorching on the grill.
1/4 c. smooth peanut butter
3 T. mango chutney
2 T lime juice
2 T. soy sauce1 clove garlic, coarsely chopped
1/4 t. red pepper flakessalt and pepper
1 1/2 lb. boneless skinless chicken, cut across the grain into 1/4 inch-wide-strips
1 T. vegetable oil
1. Make sauce: in a blender, combine peanut butter, chutney, lime juice, 1 T. soy sace, garlic, pepper flakes, 1/4 t. salt, and 1/4 c. water; blend until smooth. Set aside.
2. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season w/ S&P. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
3. Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 min per side. Transfer to a platter - serve w/ dipping sauce.
NOTE: If you use wooden skewers, soak thoroughly in water before using to prevent them from scorching on the grill.
Mexican Bean Soup
1/2 pound ground beef (I used 1lb)
1 medium onion
14 1/2 ounce whole tomatoes, chopped (I used 1 can diced)
15 ounce can black or kidney beans
7 ounce can corn
8 ounce can tomato sauce (I used 2, 8 ounce cans)
2tsp chili powder or a taco seasoning packet (I used HOT seasoning packet)
1 1/2 cup water (I didn't use water)
In large saucepan, brown beef with onion. Stir in remaining ingredients & simmer for about 30 min. Serve with crushed tortilla chips, cheese & sour cream.
*I didn't use any water. Didn't even notice it was there until after I made this recipe! It didn't need it though & when I make it again, I won't use water. I didn't drain my cans though (beans, corn etc.) & did use 2 cans of tomato sauce......I also added 1 can of green chili's
1 medium onion
14 1/2 ounce whole tomatoes, chopped (I used 1 can diced)
15 ounce can black or kidney beans
7 ounce can corn
8 ounce can tomato sauce (I used 2, 8 ounce cans)
2tsp chili powder or a taco seasoning packet (I used HOT seasoning packet)
1 1/2 cup water (I didn't use water)
In large saucepan, brown beef with onion. Stir in remaining ingredients & simmer for about 30 min. Serve with crushed tortilla chips, cheese & sour cream.
*I didn't use any water. Didn't even notice it was there until after I made this recipe! It didn't need it though & when I make it again, I won't use water. I didn't drain my cans though (beans, corn etc.) & did use 2 cans of tomato sauce......I also added 1 can of green chili's
Bean Salsa ....kitchen of Beckie
1 can red kidney beans, drain & rinse
1 can black beans, drain & rinse
1 can Rotel tomatoes (mild or drain & rinse)
1 bunch cilantro chopped
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. rinsed w/ warm water)
Mix together, can cut in chunks of avacado - will last about 3 days in fridge (w/o avacado).
(good for a dip or to add to tacos)
1 can black beans, drain & rinse
1 can Rotel tomatoes (mild or drain & rinse)
1 bunch cilantro chopped
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. rinsed w/ warm water)
Mix together, can cut in chunks of avacado - will last about 3 days in fridge (w/o avacado).
(good for a dip or to add to tacos)
Subscribe to:
Posts (Atom)