Wednesday, December 17, 2008
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cups water
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
2 cups shredded lettuce
1 large tomato, chopped
BROWN meat in large skillet; drain.
ADD seasoning mix and water; stir. Bring to boil.
STIR in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomato just before serving.
Serves about 4
Tuesday, December 9, 2008
2 tablespoons white sugar
3 tablespoons all-purpose flour
3/4 cup milk
1. Mix sugar and flour, then add milk and eggs. Beat until smooth. (Will be liquidy but that's ok.)
2. Heat large skillet over medium heat. Pour about 1/4 cup of batter into pan then tilt the pan to achieve a round shape. Heat until golden, then flip and brown on other side. Serve immedieately with syrup & powdered sugar, or fresh berries & whipped cream.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: About 4
This is the best recipe I've found for these to date. They are so yummy, even when not prepared correctly. Plus, the ingredients are in your pantry all the time! This is a great go-to meal for breakfast.
Thursday, October 30, 2008
These are easy, fun, and perfect for having the kids help. My mom used to make us a version of these when I was little, and I loved them. Have fun!
- 1 cup butter (no substitutes), softened
- 2 cups sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 48 pieces candy corn
- 24 Skittles or other round candies
- In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
- Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.
Friday, October 24, 2008
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Brown the outside of the meat using your favorite seasoning salt (optional). Mix liquid smoke and ginger together and rub into the meat. Then rub meat with salt. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth. Cook on low setting for 8-10 hours. Add salt as necessary. When ready to serve, separate from the bone and pull apart, removing any visible fat. Mix in cabbage and serve over rice. Ono-licious!
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Thursday, October 23, 2008
Friday, September 26, 2008
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons white sugar
2 teaspoons ground cinnamon
- Preheat oven to 375 degrees F.
- Combine 1 1/2 cups white sugar, butter, vanilla and eggs. Mix well.
- Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 3 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Monday, September 22, 2008
Chicken Breast, cooked and cut in pieces
Smoky Provolone Cheese slices
1/2 cup pesto (I used the Pesto from Costco)
1/4 cup mayo (I didn't use any mayo)
2 tsp fresh lemon juice
1 Jar of Roasted red peppers, drained and chopped
Pita pockets halved
Sliced Olives (To taste- I didn't use any)
Preheat oven to 350. In a bowl combine chicken, green onions, roasted red peppers, olives; mix. In a separate bowl combine pesto, mayo and lemon juice and mix. Add pesto mixture to the chicken mixture. Spoon into pita halves. Place sandwiches on cookie sheet and bake 7-10 minutes.
Sunday, September 21, 2008
1. Preheat oven to 350°.
3. Beat egg whites until stiff.
1o. Remove from oven and loosen sides.
Wednesday, August 13, 2008
Thursday, July 31, 2008
Friday, July 18, 2008
4 (or 2-3 large) boneless, skinless chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix
1. Preheat oven to 350 degrees.
2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 9X13 inch baking dish, layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
Serves 4 and very yummy.
Monday, July 14, 2008
Friday, July 11, 2008
A make-ahead tip: you can make the tortilla dough and roll out the tortillas, placing one at a time in between pieces of waxed paper and then in the fridge. When you want to cook them, take them out and pop them on a warmed up grill. They taste so much better than store ones and are better when first cooked.
I haven't taken a picture of it, but will post one as soon as I have one.
Calabasa con Pollo
5 to 6 boneless chicken breasts (can substitute 10-12 chicken tenders) frozen
1 large onion, chopped
1 large butternut squash, peeled and cubed (you can always buy it already cubed at the store)
1 - 15 oz can of diced tomatoes or diced tomatoes with chile
2 cups of frozen or fresh corn
1/2 tsp garlic
1/4 cup cilantro, chopped
Salt and pepper to taste
Place all ingredients in large soup pot. Cover and simmer over low to medium heat for 45 minutes or until chicken is done, stirring occasionally. Serve with hot flour tortillas.
4 cups of flour
1 1/2 tsp to 2 tsp salt
1/2 cup shortening
About 1 1/3 cups of warm water
After mixing salt and flour, cut in shortening until mixture is crumbly (with pastry cutter or fork). Add warm water. Knead well.
Place in bowl, cover and let rest in a warm place for at least 1 hour. Knead again until dough is smooth and glossy. Pinch a small amount of dough and roll until very thin. Keep flipping tortilla as it is rolled to get a round shape.
Cook on top of stove on an ungreased griddle set to medium heat.
Turn tortillas on both sides until lightly brown.
Keep warm in tortilla warmer or fold two pieces of foil together on three sides, put paper towel in foil and place tortillas inside to keep warm.
I HATE wasting food and when we were preparing for a trip a few weeks back, I realized we had 1-2 pieces of three different types of chicken leftover from dinners in the past week. We also had several items that would not wait until we made it home. I didn't feel much like cooking or anything heavy that night, so this fit the bill. It's nothing too exciting, but I guess i hadn't spent much time thinking about making salads as entrees.
a few leftover chicken tenders or slices of ham or salami
(we used marinated ones)
green leaf lettuce
sugar snap peas
anything else you need to use in your fridge that works
My husband and I used different chicken leftovers to top our salads. Prep salad. Cut chicken tenders in slices and heat up in microwave for 25 seconds. Top salad with chicken and drizzle with dressing. It was filling and a great way to get our veggies. It's so simple, it's easy to overlook using leftovers in this way.
Friday, June 20, 2008
1/4 cup spaghetti seasoning
1-1 1/2 lbs. ground beef
1/2 cup brown sugar
1 quart canned tomatoes (or "stewed" tomatoes from the grocery store)
1 can tomato soup
salt and pepper to taste
Brown the beef with salt and pepper. In a blender, mix together tomatoes, soup, seasoning, and brown sugar. Add to beef mixture and simmer for 10 minutes. Serve with pasta. Easy!
Monday, June 16, 2008
My little sister randomly sends me recipes that she clips from magazines. She doesn't cook, but she loves for me to cook and try new things so I can tell her about them. Yes, she's a bit odd.
She sent me this recipe a while ago and I finally got a chance to try it.
They were a huge hit with my kids and with my class that I teach at church.
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 tsp vanilla extract
3 cups all purpose flour
2/3 cup baking cocoa
1/2 tsp baking soda
2 cups semisweet chocolate chips (I used a mixture of dark chocolate and semi-sweet chips)
2 cups miniature marshmallows, frozen
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soad; gradually add to creamed mixture. Stir in the chocolate chips. Roll into 1-1/2 inch balls. Press 2 to 3 frozen marshmallows into each; reshape balls.
Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees F for 8 -10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.
Monday, June 2, 2008
Thursday, May 29, 2008
Saturday, May 17, 2008
Monday, April 28, 2008
8 oz. sour cream
1 can diced green chiles (do not drain)
1 small jar marinated artichoke hearts, drained
6 oz. DiGiorno shredded parmesan cheese
Combine all ingredients together in a microwave-safe dish. Heat one minute in microwave, stir and continue to heat in 30 second increments until parmesan cheese is melted and dip is heated through. Transfer to a serving bowl, garnish with diced tomatoes and olives (if desired) and serve with shepherd's bread or tortilla chips. Quick and delicious!
Sunday, April 20, 2008
2 small boxes instant chocolate pudding
3 cups milk
2 (8 oz.) Cool Whip
4 Heath or Skor candy bars (freeze and crush)
Bake cake according to box directions in 9X13 inch pan. Cool. Mix pudding and milk and stir until thickened. Slice cake in half, making 2 think 9X13 inch layers. Layer in 9X13 inch pan 1/2 cake, 1/2 pudding, 1/2 Cool Whipe, then 1/2 crushed candy bars. Repeat and chill. If serving in a trifle dish, divide layers by one-fourth.
This is Aunt Mary Landreth's recipe. Mmmmm, so good!
Saturday, April 19, 2008
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (I melted it to make it easier to mix)
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Pour in banana mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Yields: 12 Servings
Tuesday, April 8, 2008
This casserole is very hearty and delicious. I didn't know what to expect while making it, but I was very pleasantly surprised at how scrumptious it turned out. The best part is that it's easy and satisfies that mexican food craving. I'm a big fan of mexican food so this hit the spot perfectly.
1 pound ground beef
1 onion, chopped
1 stalk celery, chopped
1 Green Bell Pepper, chopped
8 ounces egg noodles
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1/4 cup salsa
1 (1 ounce) package taco seasoning mix
1 -2 cups shredded mexican blend or cheddar cheese.
Preheat oven to 250 degrees F (120 degrees C).
In a large skillet over medium heat, combine the ground beef, onion, pepper, and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce and taco seasoning mix. Mix well and place entire mixture into a 10x15 baking dish. Top with shredded cheese.
Bake at 250 degrees for 20 minutes, or until thoroughly heated
Friday, April 4, 2008
Tuesday, April 1, 2008
6 medium baking potatoes
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 teaspoon seasoned salt (I used Mrs. Dash and it worked great)
Cut each potato lengthwise into thirds; cut each portion into thirds. In a large reasealable plastic plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 degrees for 20-25 minutes or until tender, turning once.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Wednesday, March 26, 2008
I know we are coming out of soup season, but this is a great one to add to your repetoire. It is really delicious. It comes from a chef here at a local restaurant in La Jolla Cove, George's. It is very popular and after tasting the soup you may be able to see why it is a hot spot. Enjoy!
½ cup unsalted butter
½ cup diced carrots
½ cup diced onions
½ cup diced celery
1 cup broccoli stems, diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried sweet basil
¼ cup dry white wine
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco
1 cup diced smoked chicken (recipe follows)
1 cup cooked black beans
1 cup broccoli florets
2 cups heavy cream
Salt and ground black pepper, to taste
2 tablespoons cornstarch mixed with a small amount of warm water (optional)
In saucepan, add ¼ cup butter. Saute carrots, onion, celery, and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine and deglaze pan. Add hot chicken stock and reduce heat by 1/3. Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets. Simmer 5 minutes. Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes). The chef at George’s uses applewood chips and does not allow the grill to become too hot.
Sunday, March 23, 2008
1 c. flour
1/2 c. salt
1 c. water
1 tbsp. oil
2 tsp. cream of tartar
Food coloring by drops
1. Combine all ingredients in a pan and stir. Cook over low heat, stirring until a ball forms.
2. Add food coloring and mix thoroughly until desired color.
3. Cool on foil. Store in covered container
Monday, March 17, 2008
½ package frozen peas (16 oz. bag)
½ yellow onion peeled and sliced thinly in quarters
2 or 3 tablespoons olive oil
1 small can tomato paste (6 oz.)
2 large bay leaves
Salt and pepper to taste
Pasta- small shells, ditali, or broken spaghetti
In a small pan sauté the sliced onion in olive oil until the onion is clear. Add the frozen peas and cook together with onion until peas are no longer forze. Empty the can of paste into pan with onion and peas, add 2 paste cans full of water also, and two bay leaves. Mix together well and cook over medium heat, stirring occasionally. Add more water if sauce becomes too thick. Salt and pepper to taste. Cook for about 30 minutes.
Serve over “macaroni.” Serves four.
Upgrade: add grilled chicken breast, cut into several small pieces and mix in.
1 cut-up fryer OR 3 boneless, skinless chicken breasts
1-1lb. box of thin spaghetti
2 cans cream of mushroom or cream of chicken soup (I prefer chicken)
1 green bell pepper
1 (4oz.) jar diced pimentos, drained
3 cups shredded sharp cheddar cheese
1 tsp. Lawry's season salt
ground black pepper
1/8-1/4 tsp. red cayenne pepper
Preheat oven to 350 degrees.
1. Place chicken in large pot and cover with water, bring to boil and allow to boil for a few minutes, then simmer on med-low heat for 30-45 minutes. Remove chicken and reserve 2 cups of the chicken broth from the pot; set aside.
2. Add spaghetti to remaining broth in the pot and cook until al dente (do not overcook or the spaghetti will become mushy in the casserole). While spaghetti cooks, shred chicken breasts or pick the meat from the bones of the cut up fryer. You should have approx. 2 cups of chicken meat. Dice the onion and bell pepper very finely.
3. When the spaghetti is finished, drain in and place it in a mixing bowl. Add the chicken and cream of mushroom/chicken soup. Mix together then add the onion, bell pepper, diced pimentos and 2 cups of the shredded cheese.
4. Now add the Lawry's seasoned salt, black pepper and cayenne pepper (1/8 tsp is about right, especially if you're feeding this to kids). Taste the mixture and add salt if necessary. Now, add the reserved chicken broth one cup at a time until the mixture becomes stirrable, but NOT soupy (usually just under 2 cups). Place the mixture in a casserole dish (at least 9x13 size) and sprinkle remaining cheese on top. Bake uncovered for 30-45 minutes, until cheese is bubbly and golden.
This makes a very FULL 9x13 pan of casserole, but it was gone in no time at our house. The boys loved it, too. They even ate the included veggies (dicing them finely is the trick). Enjoy!
Thursday, March 13, 2008
3 Tbs. Olive Oil
2 Large Onions, diced small
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
salt & pepper to taste
Fresh Parmesan cheese
Cook onions in oil over med-low heat until translucent.
Add tomatoes and allow to warm to a simmer.
Add chicken stock.
Bring to a simmer and allow to cook 15 minutes.
Remove from heat and add whipping cream and pesto.
Blend to desired consistency in blender.
Add salt and pepper to taste.
Top with fresh parmesan cheese and serve.
Recipe courtesy of Abbi Penn.
Monday, March 3, 2008
Tuesday, February 26, 2008
I used to have a similar salad at TGI Friday's every time I went there in college and then they stopped making it. Big mistake. I have no reason to go to TGI now. Luckily, it's easy to re-create, super good, and hard to mess up!
-Chicken (prepared any way you like; I just "browned" mine on the stove top)
-Lettuce (I just used a bag to make it super easy)
-Can of corn, drained (or you can use frozen, I'm sure)
-Can of black beans, drained and rinsed
-Shredded cheese (I used Colby Jack)
-Crushed up tortilla chips and/or onion straws (depending on preference)
Note: you'll notice there are no measurements because it's up to how many people you're serving and how much you want of each thing - I just guessed it all out. Like I said, it's hard to mess up.
1/2 cup BBQ sauce
1/2 cup Ranch dressing (I used Hidden Valley, I'm sure whatever is fine)
1. Put chicken, lettuce, corn, beans, and tomato in a bowl and mix up, set aside.
2. In separate bowl, mix up BBQ sauce and Ranch (you may like more or less BBQ or Ranch, up to you).
3. Put lettuce mixture in bowls or on plates and top with shredded cheese, avocado, and tortilla chips (or onion straws).
4. Put dressing on and mix up and eat!
(See, it's so easy I had a hard time making directions...it's pretty self explanatory. Also, you don't have to have avocado, but it makes it so good - especially if you're lucky enough to have good avocados in your area! Californians!)
Saturday, February 23, 2008
16 oz. sour cream
1 bunch green onions, chopped
1 can cream of chicken soup
2 c. shredded cheese
1 can diced green chiles
1 c. sliced black olives
1 can sliced mushrooms
1 pkg. flour tortillas
Combine all ingredients and place desired amount in center of tortilla, roll up tortilla burrito style and lay in greased 9x13 inch baking pan. Place remaining mixture over the tops of the tortillas. Bake at 350 degrees for 30 minutes.
Thursday, February 21, 2008
1 pound dried rigatoni
1 head broccoli, florets and saltks cut into ½-inch pieces and steamed
½ cup (2 ounces) pine nuts, toasted
8 ounces Brie (with rind), cut into 1-inch pieces
Kosher salt and pepper
Cook the pasta according to the package directions. Drain and return the pasta to the pot. Add the steamed broccoli, pine nuts, Brie, ¾ tablespoon salt, and ½ teaspoon pepper. Stir until the cheese melts. Divide among individual bowls.
Tip: The Brie’s rind adds a rich, earthy flavor to the pasta, but you can omit it if you prefer. You can also try fontina or Taleggio instead of Brie.
Tuesday, February 19, 2008
Add spaghetti and spaghetti sauce. Cook 2 minutes or until thoroughly heated, stillring occasionally. Add cheese; mix well.
Subtitute 2 cups frozen mixed broccoli, cauliflower and carrots for cut-up fresh vegetables.
I used frozen peas because that was all I had on hand. It also only serves 3 so I guess it would just be for you and the hubs.
1 1/2 pounds new potatoes (about 9 or 10) cut in half
5 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon salt
Fresh-ground black pepper to taste
1 1/2 cups green beans, trimmed and cut in half lengthwise
1 garlic clove, minced
1 Tablespoon sherry vinegar or red wine vinegar
1 small red onion, sliced thin
1 cup chopped parsely
2 plum tomatoes
Preheat oven to 425. Put potatoes in roasting pan. Drizzle with 2 tablespoons of the Olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for 40 to 50 minutes, or until tender. Let them cool for 10 to 15 minutes.
While potatoes roast, bring 1 quart salted waterto a boil in a small saucepan. Add green beans and boil 1 to 2 minutes, no longer. Drain and rinse in cold water.
In a large bowl, combine the garlic, vinegar and 3 Tablespoons Olive oil. Add onion, parsley, tomatoes, and green beans.
Add potatoes to the bowl and then add remaining 1/2 teaspoon salt and pepper to taste. Toss well.
2 kiwi fruit, peeled and diced
2 golden delicious apples, peeled and diced
8 oz. raspberries
1 lb. strawberries
2 Tbsp. sugar
1 Tbsp. Brown sugar
3 Tbsp. preserves (any flavor)
Mix raspberries and strawberries with the sugar and preserves.
Add apple and kiwi. Cover and chill for at least 15 minutes.
10 flour tortillas (small ones)
Melted butter-between ½ and ¾ a stick
1 cup cinnamon and sugar mixture
Brush tortillas with butter and sprinkle with cinnamon/sugar mixture.
Use pizza cutter to cut into wedges.
Place on cookie sheet and bake at 350 for 10 minutes. Let cool.
How unique is this? I love this. It's different, delicious, and classy. It could almost be used as an April Fools meal. Enjoy.
Saturday, February 16, 2008
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Serve over hot cooked rice.
This is a surprisingly easy and quick recipe. Ready in 30 minutes or less. I would suggest doubling the liquid ingredients for extra sauce. If you do not like spicy food or are serving to children, I would suggest decreasing the crushed red pepper or taking it out all together. I personally love the extra zing it gives the dish. You can also add carrots or stir fry vegetables to the sauce for a little change.
Sunday, February 10, 2008
Technically these are "dessert" waffles but I make them for breakfast and just eat them as is without syrup or anything. My husband uses syrup, but I think that might make them too sweet. Either way, they're really yummy even though I'm not generally a chocolately breakfast person.
3/4 cup all purpose flour
1/2 cup sugar
1 T. unsweetened cocoa
2 tea. baking powder
1/2 cup sour cream
1/2 cup milk
1/4 cup butter (I've used margarine as well)
1 tea vanilla
1. Heat waffle iron to medium-high heat (or you can make pancakes).
2. In large bowl combine flour, sugar, cocoa and baking powder.
3. In medium bowl stir together sour cream, milk, butter, egg and vanilla until smooth. (It's definitely important to mix the flour mixture and liquids separately first.)
4. Stir liquids into flour mixture until well blended.
5. Cook on waffle iron or griddle.
Note: they turn out pretty flimsy looking and soft...not hard and crispy like your average waffle. I liked them that way though.
Can be also be served as a dessert with ice cream, frozen yogurt, strawberries, etc...
Monday, January 28, 2008
6 large, well proportioned green or red bell peppers
1 lb Ground Turkey (or beef), browned in a pan.
1 medium to large onion, chopped
2 -3 thinly sliced garlic cloves
1 cup cooked rice
3 T brown sugar
1/4 c cider vinegar
1 T dried Thyme
1 tsp cinnamon
1 T dried oregano
Dash of Tabasco
Salt and pepper to taste
15 oz of homemade tomato sauce (from the can works too)
1/2 cup grated mozzerella cheese
1 c grated cheddar cheese1/4 c minced fresh basil
Slice stems and tops off peppers. Remove seeds and white membranes. Rinse and set aside to dry.Preheat oven to 350 degrees F.Place onion an dgarlic in a non stick skillet with broth. Saute over low heat until tender.
Add browned ground turkey.
Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/2 cup of tomato sauce.
Stuff peppers with the meat mixture.
Place upright in a 2 quart casserole dish that has been coated with cooking spray.
Place any remaining mixturearound the peppers in the dish. Pour any remaining mixture around the peppers in the dish.
Pour remaining tomato sauce over peppers.
Bake for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top. Bake 5 -10 minutes more or until cheese is melted.
1 pkg. (6 oz.) stuffing mix for chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided
PREHEAT oven to 375 degrees. Mix all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 barbecue sauce.
BAKE 1 hour or until cooked through.
May substitute ground pork or veal for the ground beef and/or ketchup for the barbecue sauce.
Prep Time: 10 min
Total Time: 1 hr 25 min
Makes: 8 Servings
I've been looking for over a year for a good and super super easy meatloaf recipe and I feel like I've struck gold with this!
Friday, January 25, 2008
Thursday, January 24, 2008
1 jar of salsa (choose your favorite, any kind will do)
1 pork roast, or tenderloin (I usually use a tenderloin)
Put roast, or tenderloin in crockpot
Pour salsa over top.
Cook in crockpot on low for 6-8 hours, until meat can shred with fork.
Use shredded pork as meat for soft tacos.
1 box Devil's Food cake mix
1/2 c. vegetable oil
Preheat oven to 375 degrees. Mix all ingredients together, roll into walnut-sized balls and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Remove from oven and let cool 2 minutes on cookie sheet, then move to wire rack. Makes 2-3 dozen cookies.
Variations: Add walnuts, pecans, coconut or chocolate chips.
These stay very moist and chewy for a couple of days (if they last that long!)
Wednesday, January 23, 2008
Prepare just like a regular grilled cheese sandwich and add turkey, ham, or whatever your fancy. I added turkey and Kraft singles (off-brand). It was so easy and you can add whatever you have on hand.
I give all the credit to Jenna as she's my secondary mentor for cooking, and my mom is my first.
AND this is the first recipe I've ever made just flying by the seat of my pants. I think I should get a pat on the back for that.
Hope you enjoy! It's so quick and easy, I don't know how you couldn't!
Monday, January 21, 2008
Friday, January 18, 2008
1 lg. can crushed tomatoes
2 cans tomato paste
2 cans water (from tomato paste cans)
salt & pepper
sugar (just a tad to offset the acidity of the tomatoes)
Combine all these ingredients in a large pot and cook over medium heat until mildly boiling, reduce to med-low heat, then add the meatballs. (Note: this sauce is also great for lasagna, manicotti or other Italian dishes. Add sausage, ground beef or chicken.)
1.5 lbs ground beef
2 pieces of bread, soaked in milk
salt & pepper
Mix these ingredients together, mushing the bread and egg into the ground beef with your hand. Roll into balls (the larger they are, the longer they cook) and drop them into the sauce mixture. Cook in sauce over med-low heat at least one hour. Serve all this over spaghetti and you've got yourself one tasty, home-cooked Italian meal!
*This also makes a great crockpot recipe.
Wednesday, January 16, 2008
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup Sour Cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (6 oz.) Smoked Ham, chopped
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1 cup frozen peas
PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
Thursday, January 10, 2008
3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 T. chopped parsley
1 garlic clove, minced
3 t. beef bouillon granules, or 3 beef bouillon cubes
1 ¼ t. dried basil
½ t. salt
¼ t. pepper
16 oz. Can red kidney beans, undrained
3 cups water
14 ½ oz. Cant stewed tomatoes, with juice
1 c. diced, cooked ham
Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper, and kidney beans in crockpot.
Do not stir.
Cover and Cook on Low 8-9 hours
Or on High 4 ½ to 5 ½ hours until veggies are tender.
Stir in tomatoes and ham.
Cover and cook on High 10-15 minutes.
Tuesday, January 8, 2008
Monday, January 7, 2008
1 ½ tsp. garlic powder
1 medium onion chopped
1 Tbs. vegetable oil
2 cans great northern beans
1 can (14 oz) chicken broth
2 cans (4 oz) chopped green chilies
1 tsp. salt
1 tsp cumin *
1 tsp oregano
½ tsp. pepper
¼ tsp. cayenne pepper *
1 cup sour cream
½ c whipping cream
Sautee the chicken, garlic & onion in oil. Add beans (rinsed & drained), broth, chilies & seasonings. Bring to a boil. Reduce heat, simmer for 30 minutes. Remove from heat. Stir in sour cream & whipping cream. Serve immediately.
*If doubling this I suggest not doubling the cumin & cayenne pepper. Otherwise it is really hot!
Having a lid on soup while it is simmering depends on you. I kept the lid on because I wanted to keep all the juice/moisture in instead of having it thicken up so much. Also you can grill the chicken on a George Forman grill and then add to the sauteed garlic and onion if you want. I’ve tried both ways and both are yummy.
3-4 big chicken breasts
¼ cup butter
1 dry Italian salad dressing mix
½ cup white cooking wine
1 can condensed golden mushroom soup
4 ounces cream cheese with chives
½-1 lb angel hair pasta
Preheat oven at 325
In pot melt butter and then stir in Italian dressing
Add wine & soup
Add cream cheese until melts
Heat through- but do not boil
In a 9x13 pan cut chicken breasts into smaller pieces
Space them out and pour sauce over.
Cook about 60 minutes
Pour over pasta and/or rice.
1 lb extra lean ground beef
1 green pepper- chopped
1 onion- chopped
1 red pepper- chopped (optional)
1 jar (16oz) Thick ‘n Chunky Salsa
10 oz. corn
Preheat oven 375
Brown meat with peppers & onions in large skillet.
Drain and add salsa & corn. Bring to boil
Spoon 1 cup meat mixture onto bottom of 13x9 inch baking dish.
Top with tortiallas, overlapping if necessary.
Spoon ½ of remaining mixture over tortillas, and top with cheese.
Top with more tortillas and meat mixture, cover with foil.
Bake 25-30 minutes or until heated through.
Remove from oven and uncover.
Sprinkle with cheese and let sit until cheese is melted.
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
I never knew Alfredo sauce was this easy to make!
1 c. chopped celery
1/4 c. chopped carrots
1/4 c. chopped onions
1/4 c. butter
8 oz. egg noodles
2 boxes (32oz) Swanson chicken broth
3-4 c. water
1/2 t. dried marjoram
1/2 t. ground black pepper
1 bay leaf
1 T. dried parsley (I prefer fresh)
1. In a large stock pot, saute celery and onion in butter.
2. Add chicken, carrots, broth, water, marjoram, pepper, bay leaf and parsley. Simmer 30 minutes.
3. Add noodles and simmer 10 more minutes.