Tuesday, December 18, 2007

Cinnamon Roasted Almonds

After trying a few different recipes, I decided this is the best one!

1/4 cup milk
2 Tbsp. water
1 cup sugar
1/4 tsp. vanilla
1 tsp. cinnamon (I bet you could add more though if you wanted)
3 cups nuts

Combine all ingredients except nuts in a saucepan. Over medium heat, dissolve sugar. Add nuts. Cook, stirring frequently, until nuts are completely sugared and no syrup is left in pan. Spread on wax paper and let cool. Enjoy!

Monday, December 17, 2007

Super Easy Tomato Basil Soup

1 can tomato soup
1/2 can whipping cream
1/2 can milk

To make this super easy (and super good) tomato basil soup all you do is take a can of tomato soup (and brand will do) and pour it in a pan. Then fill half the can with whipping cream and then fill the rest with regular milk (I use skim). Then mix it up and shake in some basil (you can try fresh, but I haven't tried it yet). Let it boil up a bit and stir until you're satisfied or your "grilled" cheese sandwich is done. Enjoy! (I have, in past attempts, added garlic and dried onions, but I like it without either. It's up to you!) You'll never want to eat tomato soup the old way again!

Thursday, December 13, 2007

Peanut Butter Balls

These were given to me by a friend and I thought they were mouth-watering.

1 1/2 c. creamy peanut butter
3/4 c. salted butter softened
1 1/2 T. Vanilla Extract
1 (14 oz.) can sweetened condensed milk
1 (2 lb.) bag of powdered sugar
24 oz. chocolate candy coating, melted

In a large mixing bowl with an electric mixer combined peanut butter, butter and vanilla.
Gradually beat in condensed milk and powdered sugar.
Beat until throughly mixed.
Shape into 1 inch balls and place on a waxed paper lined baking sheet.
Refrigerate for 2 hours.
With a fork dip each ball into melted chocolate than refrigerate until firm.

Chicken Enchilada Soup

This was fast and fabulous!
1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion; sauté until onions are soft and clear, about 5 minutes.
Add chicken broth, garlic, salt, chili powder, and cumin; Bring to a boil.
Combine masa harina with 3 cups water in a separate bowl; Stir until all lumps are dissolved.

Add to hot cooked mixture and return to a boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina.
Add enchilada sauce. After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks.
Cook, stirring occasionally, until cheese melts.
Add chicken and heat through.
Makes approximately 6 servings.

Tuesday, December 11, 2007

Mom's Caramel Popcorn

I requested that my mom write this recipe up. Here it is:

1 Cube Butter
1/4 c water
1/2 c light karo
1/2 c brown sugar
1 c sugar
1/8 t cream of tarter

Cook to softball stage. (I always just have a cup of ice water by the pan and as soon as it all starts to boil, drop a bit into the water until it forms a soft ball, and then take it off the heat.) Stir in 1/4 t baking soda and then 1/2 t vanilla. Pour over large bowl of popcorn and stir.

Thursday, December 6, 2007

Homemade Flour Tortillas

3 c. unbleached flour
2 t. baking powder
1 t. salt
4-6 T. vegetable shortening
About 1-1/4 c. warm water

Mix dry ingredients together. Add vegetable shortening and cut into flour mixture with a pastry cutter or two knives. Add warm water a little at a time until the dough is soft but not sticky. Pull off dough pieces to form 10-12 small dough balls and let them sit 10 minutes or longer. Heat a frying pan or skillet to medium to high heat. Dust each ball with a little flour and roll each out into a thin tortilla shape. Cook only a few seconds on each side in the skillet (until nice brown spots appear around the tortilla). Keep warm in a towel until ready to serve.

Tuesday, November 27, 2007

Spicy Shredded Beef

This is a great recipe for sandwiches, tacos, burritos, etc. We like it best on sandwiches. It's spicy and delicious!

1 chuck tender roast (or any other beef roast)
1 pkg. Good Seasons Italian dressing mix
1 jar sliced pepperoncini
1 c. water

Brown the roast on all sides in a pan, then move the roast to a roasting pan or baking dish. Pour the packet of Italian dressing mix over the top of the roast, then cover with half the jar of the pepperoncini and juices. Add water and cover roast with foil. Bake at 200 degrees for eight hours. This can be done all day or overnight. A crockpot works well, too. Shred the cooked roast with two forks and mix around in the juices and peppers. Serve on toasted rolls or in tacos.

Monday, November 26, 2007

Candy Cane Cookies

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring

Preheat oven to 350 degrees F (180 degrees C).

Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.

Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.

Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

*These may not be super easy but would be great if you are having a holiday party.

Sunday, November 18, 2007

Candied Yams

Here is the recipe I'm using for Robby's family of at least 40 for Thanksgiving.

1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows

Preheat oven to 400 degrees F (200 degrees C).

Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.

Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

I'm also in charge of two different types of Jello and a pie. Easy Jello recipes would be appreciated. Thanks!

Sunday, November 11, 2007

Jiffy Muffin Mix

"Quality and Value since 1930"
And it looks like that is how old this box is but it's actually good! It only costs about 50 cents per box and they give other recipes on the side.
They have a good variety including Raspberry and Blueberry and make easy and wonderful Sunday muffins.
Try 'em out! You won't regret it!
1 pkg. Jiffy Muffin Mix
1 egg
1/4 cup milk
Preheat oven to 400 degrees.
Grease muffin pans or use paper baking cups.
Blend ingredients. Batter will be slightly lumpy.
Fill muffin cups 1/2 full.
Bake 13-15 minutes or until golden brown.
Makes 6 muffins per box.
Cool and serve. Yummy!

Friday, November 9, 2007

Italian Chicken and Egg Noodles

OK. So this one didn't look so great. But apparently SOMEONE liked it!

Itailian Chicken and Egg Noodles (for 2)

2 Chicken Breast cubed

1 bottle (small) of Itailian Dressing

1 red bell pepper

1/2 bag egg noodles

Start cooking your chicken in a skillet with a little oil until the outside isn't pink. Then add about 1/2 a bottle of Itailian chicken (more if you want more) and let it cook at medium heat for about 15-20 mins. Cook as many egg noodles as you would like to eat. Follow the recipe on the bag. Add sliced red bell peppers the last 5-10 mins to your chicken. Place egg noodles on your plate and then scoop the chicken and bell peppers on top. Sometimes I will also throw corn on top of that. Serve while hot!!

Hawaiian Chicken

This sounded easy. The e-mail I got was one of those recipe club deals. Anyone interested in receiving it? Let me know.

Hawaiian Chicken


boneless skinless chicken breast per person
1 slice of ham per chicken breast
1 slice of swiss cheese per chicken breast
1 ring of pineapple per chicken breast


bake chicken breast until done. Remove from oven and place a slice of ham on top. Top the ham with the ring of pineapple and then the slice of swiss cheese. Replace in oven until cheese melts and ham and pineapple are hot. Some top with a cherry--I don't like them so I don't bother. Serve on sticky rice or whatever. Really good. Aloha

Mexican Soup

I just got these recipes in an e-mail and decided to share.

Mexican Soup

1 roasted Chicken carcus and chicken (leftovers)

1 can black beans

1 can pinto beans

1 medium onion chopped

1 large can chopped tomatoes

1 can green chilies

1 cup frozen white sweet corn

½ cup rice

1 Tblsp ground cumin

Salt and pepper

1 Tblsp chicken soup base

Boil chicken carcus in water to cover for 1-1/2 hours; remove from heat, remove bones

And strain broth.

Sauté chopped onion until transparent

Add remaining ingredients and simmer for 30 minutes minimum.

Season to taste.

This soup tastes better after it has set and flavors meld

Wednesday, November 7, 2007

Mexican Quiche

1 8 or 9 inch deep dish pastry crust
1-lb lean ground beef
3 large eggs, beaten
1 cup salsa
2 cups shredded cheese,
1 small onion, finely diced
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste
sour cream
chopped diced tomatoes
black olives
Preheat oven to 350 degrees. Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes. Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives
I always use extra cheese in mine and eat it with extra salsa.

Super Easy Asian Stir Fry

I'm not much for measuring, but here's a rough estimate:

1 bottle Kraft Asian Toasted Sesame Dressing
2 boneless skinless chicken breasts cut into small pcs
2 c. chopped broccoli (fresh is best)
1 c. thinly sliced carrots
1 pkg. sliced mushrooms

Start by steaming broccoli and carrots (this just speeds up the process). While they're steaming, sautee chicken and mushrooms in a small amount of canola oil until chicken is nearly cooked through. Add the dressing into the chicken/mushroom pan, anywhere from 1/2 to 3/4 of the bottle, depending on how saucy you like it. Bring to a simmer, then add in broccoli and carrots. Cover, reduce to low heat, simmer for about 10 minutes, until broccoli and carrots are tender.
Can be served over rice or pasta.

Tips: I added in a small amount of garlic powder, ginger, and cayenne for added flavor. Also, if you'd like a thicker sauce, mix up about 1/4 cup's worth of corn starch and water and mix in before covering. I also sprinkle Fresh Gourmet Garlic Ginger crunchy tortilla strips on the top--excellent. This is a super easy dish with lots of flavor and good-for-you stuff!

Substitutions: Beef can be used instead of chicken, or shrimp can be added to the chicken, or substituted. Just about any veggies can be added--fresh snap green beans, asparagus, green onions, red bell peppers, and so on!

Tuesday, November 6, 2007

Doctored Cupcakes

Credit for this recipe to my friend Polly, who, by the way, made me the best cupcakes EVER on my birthday a couple of weeks ago. For these yummy, easy cupcakes, skip the instructions on the cake box and use the following ingredients:
1 white cake mix
1 C. whole milk
1 stick butter (melted)
3 lg. eggs
2 tsp vanilla

Combine, mix on low 1 min, scrape sides of bowl, mix on medium 2 minutes. Use temps and times on cake mix box.


3 C. salted butter
6-8 C. powdered sugar
vanilla to taste (around 4 tsp)
1-2 TB milk

whip it good. Makes a great, yummy, fluffy frosting!

Deluxe Scrambled Eggs

I just made these for myself (made it up as I went along) and they are super yummy! They're great as a "breakfast-for-dinner" entree, too. This is a single serving recipe, so adjust accordingly, depending on how many people you're feeding.

2 eggs, beaten (use 1 whole egg and 1 white)
1 slice pre-cooked bacon
1 TB julienne-cut sun-dried tomatoes (the jarred kind)
1 TB grated pepper jack cheese (substitute cheddar if you don't like spicy)
1 tsp. light cream cheese
1 green onion, chopped (optional)

Spray small frying pan with non-stick spray. Crumble bacon and put in pan, cooking on about med/hi heat. Once bacon is sizzling, add in eggs, onion, and tomatoes. Cook until eggs are about 3/4 of the way done. Now add in cheeses and cook until eggs are done and cheese is melted. Put on a plate and salt/pepper to taste. Serve with a piece of whole wheat toast and it's divine!!

Monday, November 5, 2007

Pumpkin Waffles

Mix in a bowl:
2 cups flour
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp sugar
½ tsp nutmeg
¼ tsp coriander (optional)
¼ tsp salt

In a separate large bowl mix:
4 egg yolks –place egg whites in another bowl to beat in
1 cup pumpkin
¾ cup melted margarine
1 Tbsp vanilla
1 ½ cups milk

Beat 4 egg whites until stiff peaks form. Add dry ingredients to pumpkin mixture and mix together. Fold in beaten egg whites. Bake in waffle iron until golden brown.

Serve with Buttermilk Syrup:
¼ cup butter
½ cup buttermilk (or use ½ tsp of lemon juice in ½ cup regular milk)
1 cup sugar
1 tsp Karo syrup

Bring to a boil, then take off heat. Add:

1 tsp vanilla
1 tsp baking soda

It will bubble up A LOT (so use a big pan.). Serve warm.

Easy Cheese Fondue (Crockpot)

Super easy, super fun dinner. A crowd favorite! Can cook on crockpot or on stove (just needs to be stirred). Definitely much less expensive than the Melting Pot!

2 (10 3/4 oz) cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T Worcestershire sauce
1 tea lemon juice
2 T dired chopped chives (optional)

Combine all ingredients and cook on low until smooth. Optional: after it's all melted, transfer to pot or bowl and whisk in a little milk to smooth it out.

Ideas for fondue items:
-Breads (varying kinds)
-Grape or cherry tomatoes
-Baby carrots
-Baby corn
-Li'l Smokies
-Ham cubes
-Cooked shrimp
-Anything else you think would be good with cheese!

Mom's Quick and Easy Pancakes

I don't know whose Mom's pancakes these are, but I'm grateful to her for this recipe! I was never a plain pancake fan until now. (Of course I'm a fan of my dad's whole wheat blender pancakes and MDB sourdough, but those were the exception.)

1 cup flour
1 T baking powder
2 T sugar
1 tsp vanilla
3 T melted butter
1 cup milk
1 egg

Mix dry ingredients in one bowl and liquids in another. Gradually pour and mix dry ingredients into liquids (or vice-versa, doesn't matter). Cook 'em up and enjoy!

Kidney Beans and Corn

This is actually really good and suprisingly flavorful. It's super easy to throw together. If you don't have onions or bell peppers, it's probably not a bit deal either. Serve it by itself or with rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Servings: 4

2 T olive oil
4 cloves garlic, minced
1/2 red onion, chopped
1 green bell pepper, seeded and chopped
1 T cumin
1 tea ground dry mustard
Ground cayenne pepper to taste
Salt to taste
Black pepper to taste
1 (16 oz) can kidney beans, with liquid
1 (15.25 oz) can whole kernal corn, with liquid

1. Heat the olive oil in a large skillet over mdium-high heat and cook garlic and onion until onion is tender.
2. Stir in the green bell pepper and cook until tender but firm.
3. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
4. Stir the kidney beans with liquid and corn with liquid into the skillet.
5. Bring to a boil, reduce heat to medium, and continue cookeing 20 minutes, stirring occasionally.
6. Serve immediately.

Saturday, November 3, 2007

Aaahh! Potato Soup


2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream


In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Prep Time: 10 Min
Cook Time: 50 Min
Ready In: 1 Hr

Serves 6
I haven't made this, either. I like to add recipes here to motivate myself to make them and this has minimal ingrediants and I LOVE potato soup in the wintertime.

However, it is physically impossible to enjoy warm soup at this point in stupid Arizona (sorry to those who are devoted members). But it is November 3rd and it's about time to move on to lower temperatures than 90 degrees, for cryin out loud.

If anyone happens to make this, please let me know how it turns out. I really want to enjoy this wonderment.


Everyone I've made these for have really enjoyed them. They're especially delicious because they're baked and not fried!

1 cup light sour cream
1 tsp baking soda
4 cups flour
1 cup sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1/2 cup butter
1/2 cup light cream cheese
1 egg

1. In a small bowl, mix sour cream and baking soda. Set aside.
2. Preheat oven to 350 F. Lightly grease large baking sheet.
3. In a large bowl, mix flour, sugar, baking powder, cream of tartar, & salt. Cut in butter and cream cheese.
4. Stir in the sour cream mixture & egg into the flour mixture until just moistened.
5. Turn dough onto lightly floured surface & knead briefly.
6. Roll or pat dough into 3/4 inch thick, round circle.
7. Cut into 12 pie shaped wedges & place 1-2 inches apart on baking sheet.
8. Bake 15-18 minutes in oven till golden on bottoms.
9. Enjoy by cutting in half, spreading butter and topping with cinnamon sugar, or honey, or jam, or any delicious topping! We've found that they are best when eaten warm - whether that's straight out of the oven or reheated in the microwave.

Thursday, November 1, 2007

Hawaiian Haystacks

This recipe is a favorite in our home. It's quick, simple and delicious any time of year.

2-3 boneless, skinless chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
1 can milk
salt and pepper to taste

Shred cooked chicken breasts (I usually boil the chicken) and add to the soup in a sauce pan. Heat over medium heat, adding milk until mixture becomes a gravy-like consistency and is heated through. Add salt and pepper to taste. Serve this gravy over white rice. Top with any of the following:

Shredded cheese
Pineapple tidbits
Green onions
Chinese noodles
Slivered almonds

The Best Sugar Cookies

These cookies are perfect for holiday decorating! You can't taste the sour cream at all (I was worried about that initially). This is my new favorite recipe for sugar cookies.


1 c. sugar
1 egg
1 t. vanilla
1/2 c. butter
1/2 c. dairy sour cream
3-1/4 c. flour
1 t. baking soda
1/2 t. salt

Combine first 5 ingredients in mixing bowl and beat 2 minutes. In separate bowl, mix together flour, baking soda and salt, then add to the other ingredients in mixing bowl. Refrigerate, covered, for at least one hour. Roll out 1/4" to 1/2" thick and cut with cookie cutters as desired. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes. Remove from oven and leave on baking sheet 2 minutes before moving them to cool on a wire rack.

3 c. powdered sugar
1/3 c. butter, softened
1-1/2 t. vanilla
1-2 T. milk

Mix together powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 1 tablespoon milk. Continue to add milk until frosting is smooth and spreadable. Color as desired for decorating.

Wednesday, October 31, 2007

Easy Stove-Top Stuffing Quiche

This is so easy and is a meal unto itself! I'm not big on measuring, but I'll do my best to be accurate with the ingredient quantities...

cooked chicken, cut-up (however much you want to put in)
6 eggs, beaten
2 c. milk
1 cup cooked or canned spinach
1 box chicken flavored stove-top stuffing mix
approx. 1 c. grated cheddar cheese (or cheese of your choice)

Mix eggs, milk, spinach, and cheese together. Add in chicken and stuffing mix. Stir until well blended, then pour into lightly greased baking dish (I used a 9x9, I think).

Bake at 350 for approx. 45 minutes. Check it regularly. It should be a little moist in the center when you take it out of the oven, otherwise it ends up too dry. This tastes great and is super for the kids! It's got spinach in it and they have no clue! Make extra and freeze some, and these make great grab-n-go meals in the car when you're on the run with the kids. Or serve with a nice side salad for sit-down dinner. My 1 year old loves this!

Substitutions and additions: this is great because you can add just about any veggie or meat and it tastes fabulous. Use bacon or sausage and make it for breakfast, or substitute broccoli or mushrooms for spinach.

Chicken a la Chardon (Breaded Chicken with Mushrooms and Butter Sauce)

This chicken dish is DELICIOUS. It was popular in my last ward - served for Enrichment, etc. It isn't too hard to make, but is a nice dinner for guests if needed. May seem time consuming to first try, but not bad at all once you've done it. Plus I keep the canned/dried versions of ingredients on hand and can grab them out of the cupboard if I need a last minute dinner. The chicken turns out really tender and lots of people I've served this to have loved it. Could be made without mushrooms as well. *recipe courtesy my friend Linda

6 boneless skinless chicken breasts
1 egg
Salt and pepper
2 tsp garlic powder, (divided into 1 tsp + 1/2 tsp + 1/2 tsp)
1 c. Italian seasoned bread crumbs
½ c. parmesan cheese

½ lb (2 cubes) butter
(can use half the butter and still turns out great)
1 tsp. finely chopped parsley (or dried parsley flakes)
Juice of ½ lemon (or 4 ½ t. lemon juice)
½ lb mushrooms, sliced (or 1 jar of sliced mushrooms)

In a bowl, beat egg, add salt and pepper to taste and 1 t. garlic powder.

In a second bowl, combine breadcrumbs, ½ t. garlic powder and parmesan cheese.

Dip each piece of chicken in egg mixture and roll in crumbs. Arrange in single layer in 9x13 dish. (Can be done ahead to this point and refrigerated).

Melt butter and stir in remaining ½ t. garlic powder, parsley, and lemon juice. Pour ½ of butter sauce over chicken.

Bake 375 degrees for 25-30 minutes. (Or 350 for 40-45 min.)

Remove from oven, sprinkle with mushrooms and pour remaining butter sauce over top.
Return to oven and bake 5-10 minutes longer. Garnish with parsley if desired.

Serve with rice, (I make white rice in our rice maker with 1 cube chicken bullion for every 1 cup of rice/2 cups water).

SIDES: Mom's Scalloped Corn and/or Salad, Rolls

Tuesday, October 30, 2007

Pumpkin Bread or Muffins

1 1/2 cup sugar ( I have also substituted cooking splenda for 1/2 of it)
1 1/2 & 1/3 cup flour
1/2 tsp salt
1 tsp cinnamon
3/4 pumpkin
1/2 cup oil (I usually use applesauce)
1/4 tsp baking powder
1 tsp soda
1/3 cup water
2 eggs

Cook muffins at 350 for about 25-30 minutes
and bread for about 40-50 minutes

* For added variety I've mixed in craisins, and or a ripe banana.
** I usually sprinkle the top with "sugar in the raw" for a sweet addition

Chicken and Cashews

1 tablespoon sugar
1 teaspoon cornstarch
1/3 cup water
2 tablespoons soy sauce
1 small onion, cut into wedges
1 tablespoon vegetable oil
2-3 boneless, skinless chicken breast, cut into 1/2 inch pieces
1/2 cup salted cashew halves
Hot cooked rice

In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside. In a skillet, saute onion in oil until crisp-tender. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice.

Sweet n' Sour Chicken


3/4 cup sugar
2 Tbsp cornstarch
1/4 cup soy sauce
2/3 cup water
1/3 cup cider vinegar

Combine all ingredients and bring to a boil. I usually wait until the sauce is a desired thickness. Brown both sides of chicken breasts and salt & pepper. Lace in oven safe dish. Pour sauce over chicken and cook for 30-35 mintues at 350. It's so good and the ingredients are usually ones you have in the cuboard. Add pineapples chuncks if you'd like. Serve over rice with veggies.

Monday, October 29, 2007

Litehouse Spinach Salad

1 bag spinach
1/2 jar Litehouse Spinach Salad dressing - *delicious! has bacon bits
1/2 lb sliced mushrooms
2 tomatoes
1/4 lb bacon cooked and crumbled (OPTIONAL - I never add this b/c it already has bacon bits)

Delicious! I love this dressing. A little bit sweet. I'll combine it with spinach only for a quick salad.

Spring Stir-Fry in Peanut Sauce

1/2 cup Catalina Dressing
2 Tbsp. peanut butter
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper (I'll probably leave this out)
1 Tbsp. oil, divided
1 lb. boneless skinless chicken breasts, cut into strips
4 cups mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz. fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water
2 green onions, sliced (I'll probably leave this out)

MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
ADD pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.

*courtesy Kraft.com

*I'm trying this out this week so I'll remove this if it's not good

Our menu for this week

* I'm going to try to branch out this week and try all new recipes - they seem easy enough for me, so may as well give it a go! Thanks for the recipe ideas.

Mexican Chicken Chowder
Cornbread/Tortilla Chips

Leftovers from Sun/Mon

Wednesday (Halloween):
take out Pizza

Chile Lime Tacos

Spring Stir Fry in Peanut Sauce
spinach salad

Vegetable Stuffing Bake

Monster Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp. vanilla

6 drops green food coloring

1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)

1 tube (0.75 oz.) black decorating gel

8 OREO Chocolate Sandwich Cookies, finely crushed

3 JET-PUFFED Miniature Marshmallows, cut in half

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.

BEAT cream cheese, butter, vanilla and food coloring in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.

ARRANGE cupcakes on large serving platter or tray to resemble a monster's head as shown in diagram. Spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on the cupcakes. Fill in the hair with cookie crumbs. Place 2 of the marshmallow halves in centers of eyes; place remaining 4 marshmallow halves in the mouth for teeth. Store in refrigerator.
I haven't made this but I thought it might be something fun for Halloween if you were in the mood.

Friday, October 26, 2007

Yum in the Tum Chili

2 Cans Dark Red Kidney Beans
2 Cans Chili with Beans
2 Cans Diced Tomatoes
1 Can Tomato Sauce
1 lb Hamburger Meat
1/2 an onion
6-7 bacon strips
1 Pkg Taco Seasoning

Cook bacon in frying pan then remove from pan once fully cooked. Then brown hamburger meat and onions in the pan. In a large saucepan, combine all ingredients and cook on medium for about 30 minutes. You'll have one tasty dinner and plenty of leftovers!!

Ways to enjoy your chili: Top it with cheese or stuff some in a tortilla. It's so easy to make and quite tasty, if I do say so myself!

Thursday, October 25, 2007

Tuna Rolls

*One of my favorite meals (my mom’s recipe). This recipe uses mostly ingredients that you probably already have in your kitchen. Easy and yummy!

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
3/4 c. milk

Mix flour, baking powder, and salt in large bowl. Cut shortening into flour mixture. Stir in milk until dough sticks together. Knead 10 times and roll out into rectangle shape.

1 can tuna
1 egg
1 tsp. mustard
diced green pepper
chopped onion
grated cheese

Mix all ingredients together and spread onto rolled-out dough. Roll dough and filling together like a jelly roll. Slice into 12 pieces. Place on sheet and bake at 400◦ for 10-12 minutes.

4 Tbsp. margarine
4 Tbsp. flour
2 c. milk
1/2 tsp. salt
cooked mixed vegetables

Melt margarine in saucepan. Stir in flour. Gradually stir in milk with wire whisk. Add salt. Stir until thick over medium heat. Remove from heat and add cooked vegetables. Serve sauce over tuna rolls.

Curried Coconut Chicken

Serve over white or jasmine rice.

2 lbs boneless, skinless chicken breasts, cut in 1-inch pieces
1 t. salt and pepper, to taste
1-1/2 T. vegetable oil
2 T. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes, diced
8 oz. tomato sauce
3 T. sugar

1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large, non-stick skillet over med-high heat for 2 minutes. Stir in onions and garlic and cook 1 minute more. Add chicken, tossing to coat with curry oil. Reduce heat to medium and cook 7-10 minutes, or until chicken is cooked through.

3. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, for 30-40 minutes.

Tortellini Soup

This makes a large, healthy and hearty serving of delicious soup that tastes excellent the second day. You can add different or additional vegetables and it will still turn out great.

1 lb mild italian sausage
1 c. chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 c. water
8 oz. tortellini pasta
1 c. sliced carrots
2 c. stewed tomatoes
1/2 t. dried basil
1/2 t. dried oregano
8 oz. tomato sauce
1-1/2 c. zucchini
2 green bell peppers, seeded and cubed
1 c. frozen spinach
3 T. fresh parsley

1. Remove casings from sausage and saute in large pot until crumbly. Remove sausage from pot. Add garlic and onion to pot and saute until tender.

2. Add broth, water, carrots, tomatoes, basil, oregano, tomato sauce and cooked sausage. Bring to a boil; reduce heat and simmer 30 minutes uncovered.

3. Add peppers, spinach, parsley and tortellini. Simmer another 25 minutes, covered. Serve with fresh parmesan cheese on top.

Wednesday, October 24, 2007

BLT Salad

3/4 Cup Mayonnaise
4 (1 inch thick) slices Italian Bread
12 thick-cut Bacon, chopped
3-4 Cups Cherry or Grape Tomatoes, halved
3 Tbsp Red Wine Vinegar
1 (10 oz. bag) chopped Romaine Lettuce, or 1+ head Romain Lettuce chopped
Salt and Pepper


Adjust oven rack to middle position and heat oven to 475 degrees.
Spread 1/4 cup mayonnaise over both sides of sliced bread and transfer to baking sheet.
Bake until golden brown, 8-10 minutes.
Let cool 5 minutes then cut into 1-inch croutons.

Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towel-lined plate.
Discard drippings.

Whisk remaining mayonnaise and red wine vinegar in large bowl.
Add bacon, lettuce, tomatoes, and croutons and toss to combine.
Season with salt and pepper.

Turkey bacon can be substituted for regular bacon. And you may not want all the dressing, it's a lot.

This recipe is courtesy of my good friend Katie J.

Requesting "This Week's Menu" Posts

If any of you sit down at the beginning of the week and make a plan for meals for the week, (and I know some of you do), I'd love it if you would post your list. You don't have to post all the recipes for the meals, but I'd love to see what you're making and get ideas. I haven't ever been good at doing this, so I'd like to try to do better and would love to see how you do it.

This Week's Menu

My mother-in-law said she used to plan out 4-5 meals for the week in advance. Here's a sample week menu based on ideas she gave me.


Garlic Bread or Sourdough Toast
Caesar Salad

Fruit Salad



Vegetable & Stuffing Bake

1/2 cup mayonnaise
2/3 cup milk
1 pkg (16 oz) frozen broccoli florets, thawed
1 pkg (6 oz) stuffing mix for chicken
1 cup shredded cheddar cheese

PREHEAT oven to 350. Mix mayo and milk in large bowl until well blended. Add remaining ingredients; mix lightly.

SPOON into 11X7 inch baking dish.

BAKE 20 to 25 minutes or until heated through.

Serves 6

Tuesday, October 23, 2007

Perfect Fall Recipe: Pumpkin Chocolate Chip Bread

Credit for this SCRUMPTIOUS recipe goes to my friend Tami. These are SOOOO good. Stick a loaf in the freezer and eat it cold later and it's awesome!

3 c sugar
1 (15 oz) can pumpkin
1 c oil (you can use less or subst. applesauce but Ithink it makes it dry)
2/3 c. water
4 eggs
3 1/2 c. flour
1 T cinnamon
1 T nutmeg
1 t cloves
2 t baking soda
1 1/2 t salt
1 c semisweet choco chips (or more)

Mix wet ingredients together, add in dry, pour into 3 greased loaf pans and bake 50 - 60 min at 350

Easy Rotisserie Dinner Idea

1 Rotiserrie Chicken ($5 at Costco)
1 Loaf of French Bread
1 Bagged Salad

*courtesy my sister-in-law Jillyn

Chocolate Pudding Pie

(Picture and recipe courtesy of Kraft Foods. )

1-1/2 c. cold milk

1 pkg. JELL-O Chocolate flavor instant pudding mix

1 Oreo pie crust

2 c. thawed Cool Whip topping

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spoon half of the pudding mix into the Oreo pie crust.

Gently stir in one cup of the whipped topping into the remaining pudding; spoon over pudding layer in crust.

Top with one cup of whipped topping. Refrigerate before serving.

(I like to use whipping cream from the carton rather than Cool Whip.)

Chicken Lime Soft Tacos

1 T. olive oil
3-4 boneless, skinless chicken breasts
1/8 c. red wine vinegar
1 lime, juiced
1 t. white sugar
1/2 t. salt
1/2 t. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 t. dried oregano

Flour tortillas
Shredded lettuce
Shredded cheese
1 tomato, diced

1. Pour olive oil in bottom of crock pot. Place chicken breasts in bottom of pot. Combine vinegar, 1/2 lime, sugar, salt, pepper, green onions, garlic and oregano in a small mixing bowl; pour over chicken then add the rest of the lime juice on top. Cook on low 3-4 hours until chicken is cooked thoroughly, shred the chicken and mix up with the remaining juices.

2. Heat the tortillas in a frying pan or in the microwave. Place cheese on heated tortilla, then top with chicken, lettuce, tomato and salsa. Serve taco style.

Saucy Orange Chicken

6 chicken thighs (or 3-4 breasts) cut up
1 tb oil

Cook chicken in skillet. Mix sauce seperately:

1 1/2 c. OJ
4 TB brown sugar
4 tsp corn starch
1/2 tsp salt
dash pepper
dash nutmeg

Add sauce to chicken in skillet and boit to thicken. Serve over rice.

Chicken & Rice Casserole

1 10-12oz. can chicken breast
1 can cream of chicken soup
1 cup finely chopped celery
1/4 cup fresh chopped onion
1/2 tsp. salt
1 Tbsp. lemon juice
1/2 cup mayonnaise
3 hard boiled eggs
3-4 cups cooked rice
1/2 cup crushed potato chips

Mix all but potato chips together in mixing bowl, transfer to a 8"x8" or 9"x13" casserole dish and cover with potato chips. Bake at 450 degrees for 15 minutes. Mmmm, mmmm good!

What Can My SLOW COOKER do for me??

The following slow cooker recipes are courtesy my sister-in-law Jillyn and her friend Jen.

Chili (Slow Cooker)

1 lb. ground beef
1 onion
2 cloves fresh garlic or garlic salt
2 cans diced tomatoes
1 cans tomato sauce
2 cans chili beans w/ sauce
1 TB chili powder

Brown ground beef. Drain off fat, add onion & garlic. Add all canned items and ground beef mixture into slow cooker. Cook on High 4-5 hours.

Chicken Fajitas (slow cooker)

4-5 chicken breasts (can be frozen)
2 cups of salsa
1/2 packet taco seasoning (optional)

Cook on high for 6 hours. Shred with a fork. Wrap in tortilla with cheese, sour cream, lettuce or whatever toppings you like. (I used some of this extra meat to put in some chicken enchiladas later in the week)

Italian Chicken (Slow Cooker)

3-4 chicken breasts (can be frozen)
2 cans cream of chicken soup
1 pkg italian seasoning packet (Good Seasons brand is recommended)
1 stick butter (optional)
1 block cream cheese (optional)

Put all (except cream cheese) in crockpot on low for 8-10 hours. 15-30 min before serving add 1 block cream cheese and stir (optional). Serve over rice or egg noodles.

Beef Stroganoff (Slow Cooker)

1 1/2 lbs stew meat, cut up
1 chopped onion
2 cans cream of mushroom soup
2 TBS ketchup
2 tsp worchestershire sauce
1 tsp pepper
1 pint sour cream

Combine all but sour cream in slow cooker. Cook low 8-10 hours. Mix in sour cream and cook 10 min. more. Serve over egg noodles or rice.

Chicken Catalina (slow cooker)

4-5 chicken breasts
1 bottle Cataliina dressing
1 onion sliced (or dried minced onion maybe?)
1 can stewed tomatoes (14 oz)
1 tsp celery seed (? optional ?)

Combine in crockpot. Cook on low 8-10 hours.

Mexican Chicken Chowder (Slow Cooker)

10-12 frozen chicken tenders or 3 cans of chicken
1 can (11 oz) mexicorn, drained
1 can cream of potato soup
1 can (4 oz) diced chili peppers
2 TB snipped cilantro (optional)
3 cups chicken broth
1 envelope taco seasoning

8 oz. sour cream
4 oz. cubed velveeta (can use 1 cup cheddar)

Combine ingredients on the first list and cook in slow cooker low 8-10 hours (or 4-6 hours if you're using canned chicken). Before serving, stir 1 cup hot soup from slow cooker into sour cream until smooth. Add that sour cream mixture and the cheese into crock pot and cover. Let stand 5 minutes. Serve w/ tortilla chips.

Chicken Tortilla Soup (Slow Cooker)

(tip: keep all these cans on hand and you can throw this together anytime - can also be put in a pot on the stove and warmed)

1 family size can chicken and rice soup
1 can Ro-tel Tomatoes
1 can Texas Style Beans + 1 can water
1 can chicken shredded (optional)
1 can corn (optional)
1 cup grated cheddar cheese (optional)
sour cream
tortillas or tortilla chips

Combine all ingredients and slow cook low 8-10 hours. Serve w/ sour cream, extra cheese, and tortilla chips. (Good without sour cream and cheese if you don't have them on hand)

This'll Be Great

I just have to thank Jenna for setting up and designing this post. She and I were JUST talking about doing this this morning and she had it all whipped up by this afternoon. Great work, Jenna!

I think this will be a very useful place for us to post our favorite tasty, quick, easy, inexpensive meal ideas and recipes. We're all trying to figure out what to make for dinner every week, so we may as well combine our efforts and experience and help each other out. Also, any meal planning tips and ideas would be a great contribution as well.