I got this recipe from Sharilyn, and it is delicious!
1 lb. beef stew meat
chopped onion
1 can cream of chicken soup
pepper
3 oz. cream cheese
4 oz. sour cream
3 cups cooked egg noodles or rice
Mix beef, onion, soup, pepper in slow cooker. Cover & cook on low for 8-10 hours or until beef is tender. Stir in cream cheese until melted. Stir in sour cream. Serve over noodles or rice.
Wednesday, February 27, 2008
Friday, February 22, 2008
Linguine with Turkey Meatballs
If I'm in the mood for Italian I turn to this recipe. Just smelling the sauce simmering on the stove makes my mouth water.
All fairly non-threatening ingredients...
Turkey Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey, or ground hamburger will do
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper
Sauce and Noodles
1lb linguine
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors (15 oz of canned tomatoes)
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
To Make the Meatballs (do this first)
1. Preheat oven to 450
2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.
3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.
4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.
5. Bake for 20 minutes
Meanwhile...
6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes with sauce(I usually use my canned whole tomatoes, but you can use store bought incase you guys don’t can), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...
(the easiest way to cut the whole tomatoes is to use cooking scissors)
(your sauce should look like this while you're waiting for the meatballs)
7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking
(these guys are ready to be added to the sauce)
You will all have to ignore my pictures I had to use my camera phone because my batteries were dead.
Then toss and serve! (you might want to discard the garlic chunks before eating)
All fairly non-threatening ingredients...
Turkey Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey, or ground hamburger will do
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper
Sauce and Noodles
1lb linguine
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors (15 oz of canned tomatoes)
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
To Make the Meatballs (do this first)
1. Preheat oven to 450
2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.
3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.
4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.
5. Bake for 20 minutes
Meanwhile...
6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes with sauce(I usually use my canned whole tomatoes, but you can use store bought incase you guys don’t can), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...
(the easiest way to cut the whole tomatoes is to use cooking scissors)
(your sauce should look like this while you're waiting for the meatballs)
7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking
(these guys are ready to be added to the sauce)
You will all have to ignore my pictures I had to use my camera phone because my batteries were dead.
Then toss and serve! (you might want to discard the garlic chunks before eating)
Oven Steak Fries-Rachael Ray
A favorite at our house..no frying necessary. It makes me feel healthy eating french fries :)
5 russet potatoes, cut into thin wedges
3 TBSP. extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 TBSP steak seasoning blend, such as Montreal Steak Seasoning, or salt and pepper
Preheat oven to high (425-450). Cut potatoes and spread out on a cookie sheet. Coat potatoes with olive oil, dried herbs and steak seasoning. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, halfway through cooking process. Serve fries hot from oven.
5 russet potatoes, cut into thin wedges
3 TBSP. extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 TBSP steak seasoning blend, such as Montreal Steak Seasoning, or salt and pepper
Preheat oven to high (425-450). Cut potatoes and spread out on a cookie sheet. Coat potatoes with olive oil, dried herbs and steak seasoning. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, halfway through cooking process. Serve fries hot from oven.
Ham Fried Rice
4 cups cooked rice (white or brown works fine)
5 green onions, sliced thinly
4 eggs
1 cup ham, cubed
soy sauce
1 tsp. sugar
salt and pepper
any other veggies (peas, chopped carrots, green pepper, cabbage, etc.)
Cook rice (if not cooled, it's okay). Fry eggs in a bit of oil or butter, add ham and green onions.
Add any other veggies desired.
Add soy sauce to taste (3 tbsp) as well as salt, pepper, and sugar.
Heat through. Serve with egg rolls or potstickers and steamed veggies.
5 green onions, sliced thinly
4 eggs
1 cup ham, cubed
soy sauce
1 tsp. sugar
salt and pepper
any other veggies (peas, chopped carrots, green pepper, cabbage, etc.)
Cook rice (if not cooled, it's okay). Fry eggs in a bit of oil or butter, add ham and green onions.
Add any other veggies desired.
Add soy sauce to taste (3 tbsp) as well as salt, pepper, and sugar.
Heat through. Serve with egg rolls or potstickers and steamed veggies.
Roma Tomatoes & Cheese Pasta
I haven't tried this, but I want to when the tomatoes are good. It came from a very trusted source. Thanks Morgan Anne..
3 cups dry bowtie pasta
1 T. olive oil
1/2 8 oz. package cream cheese (room temperature)
1 T. butter (room temperature)
1/4 c. fresh grated parmesan cheese
6 med. (3/4 lb.) firm, ripe roma tomatoes (chop and seed)
1 teaspoon dry fresh basil
salt and pepper
Cook pasta, mix in olive oil. Pour in 1/2 quart dish. Mix cheeses and butter. Mound on pasta. Saute tomatoes, basil, salt and pepper, and a dash of sugar. Sprinkle parmesan over whole dish.
Cook at 400 for 10 minutes or until heated through. Delicious!
3 cups dry bowtie pasta
1 T. olive oil
1/2 8 oz. package cream cheese (room temperature)
1 T. butter (room temperature)
1/4 c. fresh grated parmesan cheese
6 med. (3/4 lb.) firm, ripe roma tomatoes (chop and seed)
1 teaspoon dry fresh basil
salt and pepper
Cook pasta, mix in olive oil. Pour in 1/2 quart dish. Mix cheeses and butter. Mound on pasta. Saute tomatoes, basil, salt and pepper, and a dash of sugar. Sprinkle parmesan over whole dish.
Cook at 400 for 10 minutes or until heated through. Delicious!
Ice Cream Pie
So easy.. and delish!
1 graham cracker pie crust
1/4 gallon softened vanilla ice cream
1 small package instant pudding (chocolate, butterscotch, banana cream work well)
3/4 cup milk
Mix last three ingredients in large bowl and pour into pie crust. Freeze.
Thaw a little before serving.
1 graham cracker pie crust
1/4 gallon softened vanilla ice cream
1 small package instant pudding (chocolate, butterscotch, banana cream work well)
3/4 cup milk
Mix last three ingredients in large bowl and pour into pie crust. Freeze.
Thaw a little before serving.
Sweet Pulled Pork (or chicken)
These were a big hit at my house.. thanks Tiff Summers!
3-4 pounds pork roast (or chicken breasts)
1 can Dr. Pepper (or coke)
2 cups brown sugar
2 cups salsa
1 cup (or so?) green chili enchilada sauce
Put your roast in the crock pot, fill crock pot halfway up with water. Cook on high for 5 hours. Drain off water, cut pork into chunks. Pour other ingredients on top of the pork. Cook an additional 3 hours. Shred pork with a fork, return to crock pot. Leave on low until ready to serve.
3-4 pounds pork roast (or chicken breasts)
1 can Dr. Pepper (or coke)
2 cups brown sugar
2 cups salsa
1 cup (or so?) green chili enchilada sauce
Put your roast in the crock pot, fill crock pot halfway up with water. Cook on high for 5 hours. Drain off water, cut pork into chunks. Pour other ingredients on top of the pork. Cook an additional 3 hours. Shred pork with a fork, return to crock pot. Leave on low until ready to serve.
Peanut Butter and Jelly Muffins
Yumm-E! There is a recipe from Jessica Seinfeld's new cookbook that I totally want, but this is good too.
1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly
1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.
1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly
1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.
Walnut Chocolate Chip Cookie Recipe
I'd really like to make these cookies like Old Grist Mill. Does anyone have a good recipe? This was good, but I want BETTER..
1 C butter
1/2 C granulated sugar
1 C packed brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 C all-purpose flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
1 cup toasted and chopped walnuts
Cream together butter and sugars with electric mixer.
Add eggs and vanilla. Mix well.
In separate bowl, combine flour, baking soda, and salt.
Slowly add flour mix to butter mixture, beating on low speed.
Stir in chocolate chips and walnuts by hand.
Spoon 1 Tbs. at a time onto greased cookie sheet.
Bake in 375 degree oven for 9 minutes.
Makes about 5 dozen cookies.
1 C butter
1/2 C granulated sugar
1 C packed brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 C all-purpose flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
1 cup toasted and chopped walnuts
Cream together butter and sugars with electric mixer.
Add eggs and vanilla. Mix well.
In separate bowl, combine flour, baking soda, and salt.
Slowly add flour mix to butter mixture, beating on low speed.
Stir in chocolate chips and walnuts by hand.
Spoon 1 Tbs. at a time onto greased cookie sheet.
Bake in 375 degree oven for 9 minutes.
Makes about 5 dozen cookies.
Chicken Pot Pie
This was all right.. anyone have a better one?
1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme
Combine the above in a saucepan to boil. Add:
1/2 c. chicken broth
2/3 c. milk
Heat to boil, constantly stirring, boil 1 minute and stir. Add:
1 3/4 c. chicken
10 oz. frozen peas & carrots
Mix well with spoon, turn off heat.
TOPPING:
1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter
Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375°F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.
1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme
Combine the above in a saucepan to boil. Add:
1/2 c. chicken broth
2/3 c. milk
Heat to boil, constantly stirring, boil 1 minute and stir. Add:
1 3/4 c. chicken
10 oz. frozen peas & carrots
Mix well with spoon, turn off heat.
TOPPING:
1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter
Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375°F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.
Pepperidge Farm Casserole
1/2 bag pepperidge farm dressing (blue)
1 1/2 cube butter
4 chicken breasts
2 cans cream of celery soup
1 cup milk
1 TBSP minced onion
1 1/2 cups frozen peas
Mix 1/2 bag pepperidge farm to 1 1/2 cube butter (set aside)
Add the rest of ingredients together. Shred chicken.
Put dressing on bottom of pan and top
Cook 20-25 minutes at 350 degrees.
1 1/2 cube butter
4 chicken breasts
2 cans cream of celery soup
1 cup milk
1 TBSP minced onion
1 1/2 cups frozen peas
Mix 1/2 bag pepperidge farm to 1 1/2 cube butter (set aside)
Add the rest of ingredients together. Shred chicken.
Put dressing on bottom of pan and top
Cook 20-25 minutes at 350 degrees.
Monday, February 18, 2008
Oriental Chicken Salad
This recipe I kind of tweak to my taste, but it is a recipe my uncle brought home from his mission in China. It is a great party salad, and if I could I would eat it all the time.
Ingredients you need:
2-3 pounds of cooked chicken (you can cook it however you like)
2-3 bunches of green onions
3 bags of Hearts of Romaine lettuce (if you like to cut up your own you can)
1 package of oriental raman noodles broken up (This is a substitute you can find at any store and I felt it was easier than making noodles and drying them first)
1 large package of Won Tons (fried to golden brown)
Dressing:
3/4 Cup of oil (I like Olive Oil but any will do)
3/4 Cup of Red Wine Vinegar
6 TBLS Sugar
6 tsp Salt
2 tsp ground black pepper
(I add the raman noodles seaoning package to give it that authentic tastes)
Cook ingredients to the salad, then throw the lettuce, green onions, and crumbled up raman noodles. Toss lightly. Don't add the won tons until ready to serve. Add Won Tons, and after you shake the dressing up to emulsify add it liberally over the salad, and toss a few times until you feel each item is correctly covered and serve.
Ingredients you need:
2-3 pounds of cooked chicken (you can cook it however you like)
2-3 bunches of green onions
3 bags of Hearts of Romaine lettuce (if you like to cut up your own you can)
1 package of oriental raman noodles broken up (This is a substitute you can find at any store and I felt it was easier than making noodles and drying them first)
1 large package of Won Tons (fried to golden brown)
Dressing:
3/4 Cup of oil (I like Olive Oil but any will do)
3/4 Cup of Red Wine Vinegar
6 TBLS Sugar
6 tsp Salt
2 tsp ground black pepper
(I add the raman noodles seaoning package to give it that authentic tastes)
Cook ingredients to the salad, then throw the lettuce, green onions, and crumbled up raman noodles. Toss lightly. Don't add the won tons until ready to serve. Add Won Tons, and after you shake the dressing up to emulsify add it liberally over the salad, and toss a few times until you feel each item is correctly covered and serve.
Friday, February 15, 2008
Turtle Cookies
1/2 cups melted butter
3/4 cup sugar
2 beaten eggs
6 tsp. cocoa
1 1/2 cups flour
Spoon cookie dough onto waffle iron. Cook at medium heat for 2 minutes. Frost when cool.
Frosting: 1/4 cup margarine, softened
2 cups powdered sugar
1 TBSP cocoa
2 TBSP water or milk
1 tsp vanilla
3/4 cup sugar
2 beaten eggs
6 tsp. cocoa
1 1/2 cups flour
Spoon cookie dough onto waffle iron. Cook at medium heat for 2 minutes. Frost when cool.
Frosting: 1/4 cup margarine, softened
2 cups powdered sugar
1 TBSP cocoa
2 TBSP water or milk
1 tsp vanilla
Chicken Salad for an army
6 chicken breasts
2 lbs. red grapes
2 cups diced celery
2 cups cashews
1 large can of pineapple tidbits
Mix altogether and add:
Dressing:
1 cup mayo
1 tsp. curry
2 tsp. soy sauce
Serve on lettuce or croissants
2 lbs. red grapes
2 cups diced celery
2 cups cashews
1 large can of pineapple tidbits
Mix altogether and add:
Dressing:
1 cup mayo
1 tsp. curry
2 tsp. soy sauce
Serve on lettuce or croissants
Taco Soup
I've tried 3 different versions of Taco Soup, and I think the one that tastes the best is the easiest. No Taco seasoning required..
1 can kidney beans
1 can black beans (optional)
1 can corn
1 can MEXICAN style stewed tomatoes
2 cans tomato sauce (optional)
Dump all in a pan-don't drain any of them, simmer for 15-20 minutes, and enjoy. Best served with sour cream, chips, and cheese
Also, it's just as good with ground beef as without.
1 can kidney beans
1 can black beans (optional)
1 can corn
1 can MEXICAN style stewed tomatoes
2 cans tomato sauce (optional)
Dump all in a pan-don't drain any of them, simmer for 15-20 minutes, and enjoy. Best served with sour cream, chips, and cheese
Also, it's just as good with ground beef as without.
Poppyseed Chicken
3-4 cups cooked rice
MIX:
2 cups cubed chicken
8 oz. sour cream
1 can cream of chicken soup
MELT AND MIX:
2 tubes crushed ritz crackers
1 cube butter
poppyseeds
Layer rice in the bottom of a 9x13 pan. Spread mix on top. Layter ritz crackers on top. Sprinkle with poppyseeds. Cook on 350 for 30 minutes.
way good.. not so good for you. I've tried using less butter on the ritz cracker toppping, fat free sour cream, healthy request cream of chicken soup, and whole wheat rice. I can gag it down because if it's healthier I can make myself like it. I really thought it was good. My family doesn't have the same views.. You actually don't even have to use butter on the ritz stuff, but dang it's good with it..
One of Jed's Top 3 requested meals
MIX:
2 cups cubed chicken
8 oz. sour cream
1 can cream of chicken soup
MELT AND MIX:
2 tubes crushed ritz crackers
1 cube butter
poppyseeds
Layer rice in the bottom of a 9x13 pan. Spread mix on top. Layter ritz crackers on top. Sprinkle with poppyseeds. Cook on 350 for 30 minutes.
way good.. not so good for you. I've tried using less butter on the ritz cracker toppping, fat free sour cream, healthy request cream of chicken soup, and whole wheat rice. I can gag it down because if it's healthier I can make myself like it. I really thought it was good. My family doesn't have the same views.. You actually don't even have to use butter on the ritz stuff, but dang it's good with it..
One of Jed's Top 3 requested meals
Monday, February 11, 2008
Creamy Broccoli Chicken
Creamy Broccoli-Stuffed Chicken Breasts
This chicken looks so fancy, but it is actually very easy to make! So don't be scaried off because you have to pound and roll the chicken. I loved how moist the chicken was. I did add some of the Grill Creations Chicken and Rib Rub because I didn't have paprika. ENJOY! This is one meal I found I could ease the veggies into.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat free milk
1 tsp. paprika
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
Thursday, February 7, 2008
Egg Salad Supreme
Holy yum!
1-3 oz. package of cream cheese
1/4 cup mayo
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon dill weed
6 hard boiled eggs, chopped
2 TBSP chopped onion
1/2 cup chopped celery
Combine first 6 ingredients. Mix well. Add the rest of the ingredients. Mix well. Cover and chill.
Tuesday, February 5, 2008
Corn Pop Candy
1/2 pound butter
2 cups sugar
4 TBSP water
Melt together, boil for 7 minutes....stirring only once
Add 1 tsp vanilla
Pour over plain corn puffs and mix well. Spread on cookie sheet to dry/cool.
I LOVE these! This recipe is Janiece's. They are absolutely NOT healthy, but such a good treat!
2 cups sugar
4 TBSP water
Melt together, boil for 7 minutes....stirring only once
Add 1 tsp vanilla
Pour over plain corn puffs and mix well. Spread on cookie sheet to dry/cool.
I LOVE these! This recipe is Janiece's. They are absolutely NOT healthy, but such a good treat!
Marvelous Mashed Potatoes
Marvelous Mashed Potatoes:
5 lb. potatoes, peeled and cooked
1 cup half & half or milk
1 stick butter, melted
8 oz. cream cheese
1 tsp. salt
1 tsp. onion salt
1 tsp. Lawry's salt
1/4 tsp. pepper
Combine all ingredients and mash. Put in 9x13 pan and refrigerate overnight. Bake @ 350 degrees for 45 minutes. (You can make it and bake it the same day but it tastes better if it sits first.) This is a nice change from funeral potatoes and they don't need gravy.
5 lb. potatoes, peeled and cooked
1 cup half & half or milk
1 stick butter, melted
8 oz. cream cheese
1 tsp. salt
1 tsp. onion salt
1 tsp. Lawry's salt
1/4 tsp. pepper
Combine all ingredients and mash. Put in 9x13 pan and refrigerate overnight. Bake @ 350 degrees for 45 minutes. (You can make it and bake it the same day but it tastes better if it sits first.) This is a nice change from funeral potatoes and they don't need gravy.
Monday, February 4, 2008
0 Point Cabbage Soup
Jed calls this violator vegetable soup, but he loves it!
2/3 cups sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (chicken, beef, vegetable)
1 1/2 cups diced cabbage
1/2 cup green beans
1 TBSP. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zuchinni
1. In large saucepan sprayed with pam, saute onion, carrot, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, paste, basil, oregano, and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zuchinni, and heat 3-4 minutes. Serve hot.
42 calories
0 g fat
2 g fiber
Lemon Water
1 tablespoon citric acid
1 tablespoon lemon extract
5 quarts water
3 cups sugar
Mix altogether. Don't add ice until individual cups. It will melt and cause lemon water to lose it's flavor. Garnish with lemon wedges.
P.S. This makes a ton.. great for baby showers/weddings/reunions/someone very thirsty...
Sunday, February 3, 2008
Sweet Chicken (aka Apricot Chicken)
6-8 boneless chicken breasts
(I prefer tenders because they are smaller for my kids)
1 Cup Apricot -pineapple jam (I have only used Apricot jam)
1 Cup Catalina Dressing
1 envelope dry onion soup mix
Put chicken breasts in 9x13 pan. Mix all other ingredients together and pour over chicken. Cover and cook for 1.5 - 2 hours or until chicken is done. Serve over rice.
Options: I cook this in my crock pot for about 4-5 hours on low. Maybe a little longer if frozen first. I also serve this with steamed red potatoes. I just quarter the potatoes, cook them in my steamer on the stove until desired tenderness, and then I put them in a bowl and sprinkle seasonings over top. (just whatever seasonings sound good that night) My favorite seasoning blend is called "salt-n-spice" made by McKormick.
Happy Cooking of the Cravings! Katie
(I prefer tenders because they are smaller for my kids)
1 Cup Apricot -pineapple jam (I have only used Apricot jam)
1 Cup Catalina Dressing
1 envelope dry onion soup mix
Put chicken breasts in 9x13 pan. Mix all other ingredients together and pour over chicken. Cover and cook for 1.5 - 2 hours or until chicken is done. Serve over rice.
Options: I cook this in my crock pot for about 4-5 hours on low. Maybe a little longer if frozen first. I also serve this with steamed red potatoes. I just quarter the potatoes, cook them in my steamer on the stove until desired tenderness, and then I put them in a bowl and sprinkle seasonings over top. (just whatever seasonings sound good that night) My favorite seasoning blend is called "salt-n-spice" made by McKormick.
Happy Cooking of the Cravings! Katie
Flop Cake
2 cups flour
2 teaspoons baking soda
1 1/2 cups sugar
1 can (20 oz.) crushed pineapple
Combine flour, soda, and sugar. Add pineapple and mix well. Pour into greased and floured 9x13-inch pan. Bake 20-30 minutes at 350 degrees.
FLOP CAKE FROSTING
1 can (14 oz.) sweetened condensed milk
1/2 cup margarine (melted)
1/2 teaspoon vanilla
1 cup flaked coconut
Combine milk and margarine and bring to a boil. Stirring constantly, boil for 4 minutes. Add coconut and mix. Spread over cake while it is hot.
2 teaspoons baking soda
1 1/2 cups sugar
1 can (20 oz.) crushed pineapple
Combine flour, soda, and sugar. Add pineapple and mix well. Pour into greased and floured 9x13-inch pan. Bake 20-30 minutes at 350 degrees.
FLOP CAKE FROSTING
1 can (14 oz.) sweetened condensed milk
1/2 cup margarine (melted)
1/2 teaspoon vanilla
1 cup flaked coconut
Combine milk and margarine and bring to a boil. Stirring constantly, boil for 4 minutes. Add coconut and mix. Spread over cake while it is hot.
Friday, February 1, 2008
Peanut Butter Heaven
I was trying to make something similar to Jamba Juice's Peanut Butter Moo'd (which is a chocolate and peanut butter smoothie), and this is what I came up with. I think it turned out pretty good.
8 oz. milk
4 scoops ice cream
3 heaping teaspoons of chocolate milk mix
1 1/2 TBSP. of peanut butter
Blend to perfection, and enjoy because you know my butt and hips are..
8 oz. milk
4 scoops ice cream
3 heaping teaspoons of chocolate milk mix
1 1/2 TBSP. of peanut butter
Blend to perfection, and enjoy because you know my butt and hips are..
Subscribe to:
Posts (Atom)