Wednesday, December 30, 2009

Double Chocolate chip Cake mix Cookies

Easy Chocolate Chip Cookies By: Sherri

Prep Time:10 M0in
Cook Time:11 Min
Ready In:30 Min
Yield 4 dozen

1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

Review: These are Delicious and supper easy! The original recipe calls for yellow cake mix, I accidentally opened a box of chocolate cake mix, double the chocolate double the goodness!

chicken cordon bleu

Chicken Cordon Bleu II from allrecipes

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine 1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Review: This recipe was yummy, the sauce tasted great!

Crockpot Scalloped Potatoes and Ham

Crockpot Scalloped Potatoes and Ham from Tami's Kitchen Talk

Ham - I used about 1 lb of deli ham (you can also use ham steaks)
8-10 medium potatoes, peeled and thinly sliced
2 onions, diced- forgot to add them!
2 cups grated cheddar cheese
1 can cream of mushroom soup

Peel potatoes and dice up the ham.

Layer half of the potatoes, ham and onions into the crockpot. Top with half of the cheese.
Repeat for a second layer. Spoon the soup on top of the cheese on the second layer.

Cover and cook on high for 4 hours or on low for 7-8 hours.

Review: This was simple to prepare and tasted great! I added a can of mushrooms and some salt a pepper on the potatoes for added flavor. This was a great weeknight meal!

Wednesday, December 23, 2009

Baking Day!

For Christmas I baked several items including haystacks, apple pie, and Banana bread.


1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

My brother loves these, they are the perfect for the dessert table.

I also made Banana bread. Banana bread is a great way to use over ripe Bananas. Here is a link to the post that I have used before. This is a really good recipe, its a big hit in our house.

Double Pie Crust from a taste of home
2 cups all purpose flour
3/4 teaspoons salt
2/3 cup of shortening
6 to 7 tablespoons cold water

1) In small bowl, combine flour and salt; cut in the shortening until mixture is crumbly. Gradually add water tossing with a forking until ball forms. Cover and refrigerate for 30 minutes or until easy to handle.

2. Divide dough in half so that one ball is slightly larger then the other other. Roll out larger ball to fit a 10 inch plan transfer and roll out remaining dough.
Homemade Apple Pie recipe from a better homes and gardens


2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional)
3/4 cup of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apples, peeled and sliced

1. Follow recipe for double pie crust above.

2, On a lightly floured surface, roll dough from the center to the edge, forming a circle about 12 inches in dia. , flatten one ball of dough with your hands. Using a rolling pin. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.

3.If desired sprinkle apples with lemon juice For filling, stir together 3/4 cups of sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples toss to coat.Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate.

4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent over browning.

5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.

Monday, December 21, 2009

Saturday, December 19, 2009

Bifanas Portuguese Pork Sandwiches

From Full Bellies, Happy Kids

Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)

Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.

When you're ready to cook, add some olive oil to a skillet and then add the pork steaks, top with some butter and fry until cooked through and nice and brown.

Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing!

Portuguese Roasted Potatoes

Portuguese Roasted Potatoes

From Full Bellies, Happy Kids
5 medium potatoes, cut into small chunks
salt and pepper
garlic powder
3 Tbsp. flour
olive oil

Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on,we cooked ours with the skin on

Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.

Transfer to a baking sheet and bake in a 450 º oven for about 30 minutes or until potatoes are tender.

Review: Simple and so Delicious. Definitely being added to my cooking repertoire. Thanks for sharing Sandra.


My husband loves shelled seafood so I went on a qwest to find yet another cippino recipe here is one from earlier this year

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crab meat

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Review: This was a good recipe, I think that I will add clam juice next time for added flavor.

Frango com Cerveja - Chicken w/ Beer

Frango com Cerveja - Chicken w/ Beer from Full Bellies, Happy kids
olive oil
1 chicken, cut up
1 medium onion, thinly sliced
salt and pepper
garlic powder
1 bottle of beer
2 cups of water
1/2 bottle of heavy whipping cream (8 oz)

In a large skillet, add a little bit of olive oil and the chicken. Cook for a few minutes until the chicken is browned on both sides.

Add the onions and the seasonings, the beer, and the water.

Simmer for 20 to 30 minutes until chicken is cooked through. Keep checking to make sure it doesn't dry out, add more water if needed.

When the chicken is done, add the whipping cream and cook for a minute or two until thickened. Serve with mashed potatoes, rice or fries.

Review: This was really simple to assemble and the sauce tasted great. I am glad that I was able to find a great blog with Portuguese Recipes.

Monday, December 14, 2009

Baked Potato Soup

I love Baked Potato Soup. I have a crockpot version here, but didn't have time to prepare in advance this morning so I found this recipe.

Baked Potato Soup from

9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Review: I cooked my potatoes over the stove. Followed the rest of the recipe to a T. It was yummy. It was very creamy

Meal Plan December 14-20

I found a great blog that featured Portuguese Recipes.I'm full blooded Portuguese and have been searching for a blog to help me cook Portuguese food. Portuguese Food is mild and mostly easy to prepare. Hope you enjoy this weeks recipes.

M: Potato Soup
T: Frango Com Cerveza(chicken in beer)
W:Philly Cheese Steaks and Cheddar Potato Wedges
T: Ground beef RISSOLES Rice Casserole
F:Crab Cippino
S:Bifans with Portuguese Roasted Potatoes

Sunday, December 13, 2009

Chicken Stuffed Potato

Aunt Fossies Chicken Stuffed Potato
From the kitchen of: Teresa Walker

1 cup diced chicken
4 TBSP Barbeque Sauce
2 Medium baked potatoes
Salt and Pepper to taste
Sour Cream
Shredded Cheddar/Jack cheese
Optional: Scallions and Bacon

Bake potatoes as usual. Heat chicken with sauce til warm. Remove potato and fill with butter, cheese and chicken. Run back in the oven under broiler for 3 minutes til cheese is melted.

Serve with sour cream, scallions and Bacon.

Great way to use leftover chicken. I used chicken breasts from the Bisquick oven fried chicken. Easy and Yummy! Kid approved as well!

Saturday, December 12, 2009



From Full Bellies, Happy Kids

1 whole chicken cut up, or 1 lb chicken thighs (I used the thighs this time)

1 onion, quartered

1 bay leaf

Half a pound of bacon

1 1/2 cups of rice

Salt and pepper to taste

For the chicken rub:

4 tablespoons of softened butter

olive oil


garlic powder

a little bit of salt

Fill a pot halfway with water, add the chicken, bacon, onion, bay leaf and some salt and pepper. Cook on medium heat until chicken is cooked through.

Remove chicken, bay leaf, onion and bacon to a bowl and set aside.

Pour 1 and a half cups of rice into the chicken broth and cook for about 20 minutes until the rice is cooked.

In the meantime, in a small bowl, combine 4 tablespoons of softened butter

Add the olive oil and paprika, garlic powder and a little bit of salt, mix well until smooth

Spoon the rice into a greased 13 x 9-inch pan

Next layer the chicken on top, spread it out a bit so that you have room for the bacon and onions.

Spoon the rub onto each thigh and using your hands, rub it all over, on both sides
See how some of that yummy rub is seeping into the rice??? That is going to make it SO good.

Add the bacon and onions, placing them between the chicken thighs

At this point I add another 2 tablespoons of butter, cut into pieces.

Bake in a 425 º oven for 30 minutes or until chicken is brown and bacon is nice and crispy.

Review: This was really good, simple as well! Its a little time consuming, but well worth the effort!

Thursday, December 10, 2009

Spinach and Mushroom Casserole

Original Recipe from

2 tablespoons butter 1 pound fresh mushrooms, sliced 2 (10 ounce) packages fresh spinach, rinsed and stems removed 1 teaspoon salt 4 tablespoons butter, melted 1/4 cup finely chopped onion 1 1/2 cups shredded Cheddar cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
Bake in preheated oven for 20 minutes

First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauteed 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of Worcestershire sauce Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Added Bacon

Bisquick Fried Chicken

3 lbs cut up chicken pieces
2/3 cup Bisquick
1 tablespoon butter
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1Heat oven to 425.
2Melt butter in 13x9x2 in oven.
3Mix bisquick, s& p, paprika together and coat chicken.
4Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.

Tuesday, December 8, 2009

Steak and Mushroom Forentine

From Camp bells Kitchen

2 tablespoons vegetable oil

1 beef sirloin steak

OR beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips

1 small onion, sliced (about 1/4 cup)

4 cup fresh baby spinach leaves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup water

1 large tomato, thickly sliced

Freshly ground black pepper

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.

Review: I added some fresh mushrooms and did not serve this over tomatoes but other than that I followed the recipe to a T and it was yummy! It is easy as well. Will make this again!

Butter Glazed Asparagus

from Campbell's Kitchen

1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)

2 pound asparagus, trimmed and cut into 1-inch pieces

6 tablespoon butter

Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.

Review: Simple, fast and delicious! Yummy! My two year old loved these.

Monday, December 7, 2009

Beef and mushroom Dijon

Original Recipe Yield 4 servings
3/4 pound boneless beef sirloin steak, 3/4 inch thick*
vegetable cooking spray
2 cups sliced mushrooms
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup 1/4 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)

Slice beef into very thin strips.
Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
Spray skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.

Sunday, December 6, 2009

Sweet and Sour meatballs

from: My Kitchen Cafe
1/2 pounds lean ground beef (you don't want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking - big time grody-ness in my book)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, each bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Review: I used bread crumbs instead of rolling oats. The dish was delicious. I recommend doubling the sauce. Quick, and easy!

Saturday, December 5, 2009

Supper Simple Snickerdoodles

2 tsp vanilla
1 cake mix
1/3 cup of oil
2 eggs
2 tsp cinnamon
1/2 cup of sugar

Preheat Oven to 375.
In Bowl combine vanilla, cake mix, oil, and eggs. Stir until well blended.
In shallow bowl combine Sugar and Cinnamon.
Form cookie dough into 1 inch balls.
Roll balls in cinnamon and sugar mixture,
Place on baking sheet and bake for 8-10 minutes until cookies are set and lightly browned.

Tuesday, December 1, 2009

Thanksgiving Leftover Casserole

From allrecipes
3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.

Review: Overall a great way to use all your leftovers from thanksgiving. The condensed milk made this meal a little sweeter then I am used to, but had good taste and was simple.

Thursday, November 19, 2009

Lemon Baked Chicken

From A Taste of Home

3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 179°. Yield: 4 servings

Review: This was simple and delicious! Great for a simple weeknight meal!

Cowboy Casserole

From Back on the Ranch In any order that makes you smile toss the following into the crockpot, just be sure and end up with the tomatoes last.

1 onion, diced
6-8 potatoes, diced
2 lbs ground beef or sausage, browned
3 cans kidney beans, drained
1 teaspoon oregano
2 teaspoons dried parsley
1 can diced tomatoes, don’t drain these
1 can (8 oz) tomato sauce
I always like to start my crockpot out on high for the first hour, then turn it down to low if I want. This one takes about 4 hours on high or 6-8 hours on low. Just to get the potatoes tender and blend all the wonderful flavors!

Wednesday, November 11, 2009

Avocado and Tomato Salad

Avocado and Tomato Salad

1 large ripe avocado, peeled and sliced lengthwise

1 pound plum ripe tomatoes, sliced

1 medium yellow Spanish onion, sliced thinly

Olive oil to taste

2 teaspoons kosher salt

2 teaspoons fresh ground black pepper

Dash of red peppers

Combine all the ingredients in a bowl.

Saturday, October 31, 2009

Grilled Honey Mustard Chicken

Grilled Honey Mustard Chicken from allrecipes
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Review: I baked this chicken at 350 degrees for about 40 minutes and basted it once. It was truly yummy! Great flavor and very moist.

Thursday, October 22, 2009

Bacon Chicken Sanwhich

from: Pioneer Women
4 boneless skinless chicken breasts (6-8 oz each)
lemon pepper seasoning
8 slices pepper bacon
4 slices cheddar cheese (or your favorite cheese)
4 sandwich buns
mayonnaise (or dressing of your choice)
tomato, slices (optional)
4 lettuce leaves (optional)
sliced onion (optional)


1.on a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
2. Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
3. Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
4. Heat skillet again, over medium-low to medium heat.
5. Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
6. Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
7. Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
8. Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
9. Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.

Review: These were simple and yummy! The best part is that they only took about 30 minutes from start to finish, great weeknight meal!

crockpot Applesauce chicken

From A Year of Crockpotting

--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

This was a good recipe, easy because it cooks all day in the slow cooker. The chicken had a good taste. Will make it again once the baby comes because it is simply yummy!

Monday, October 5, 2009

Beef Stir Fry


Steak Stir-Fry

1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice

Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
Toss beef with garlic, ginger and pepper.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

The sauce tasted great! Simple and yummy!

Saturday, October 3, 2009

Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops
From Gida on the Foodnetwork

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges

Review: These tasted great. Very Simple. I did not use fresh parmesan but grated.

Sunday, September 27, 2009

Crockpot Honey Mustard Chicken

Crockpot Honey Mustard Chicken: (from Eat At Home)
1/2 C. Honey
1/4 C. dijon mustard
2-3 lbs chicken (your choice)
salt & pepper to taste

Mix the honey, mustard, salt and pepper together in a small bowl. Put the chicken in the crockpot and pour the mixture over the top. Cook on high for 6-8 hours.

Saturday, September 26, 2009

Ground Beef and Potatoe Casserole

Cook Time: 1:
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.

This was easy, but it was lacking flavor. New recipes are always worth a try though!

Crockpot rotisserie-style chicken

From a year of crockpotting

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross..

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Review: I only semi skinned my chicken and found that it was most moist when the skin was left on, so I think the next time I make it I will leave the skin on. Overall it tasted good!

Saturday, September 19, 2009

Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots and, peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Review: I used less chicken and added potatoes. I also boiled the chicken and veggies in chicken broth. I seasoned the chicken b4 boiling it. I added some seasonings to the sauce. Overall tasted great, I think next time I am going to double the sauce as both my hubby and I like the pie saucy.

Sunday, September 13, 2009

chicken cordon bleu

Chicken Cordon Bleu a variation of recipes
8 boneless, skinless chicken breasts
8 slices good Swiss cheese
1 8 oz pkg quality ham slices
fine bread crumbs
2 eggs
1/2 cup milk
salt and pepper
Seasoned flour

Pound chicken breast between plastic wrap until very thin.
Place slice of cheese in center of each breast.
divide ham into 8 portions and tear into small pieces.
Place over cheese
Fold outer edges over ham and cheese. Carefully roll each breast and secure with a tooth pic or two as needed to create a neat little bundle.
Beat milk and eggs till light and well blended. Set aside.
Mix 1 cup flour with 1 tsp salt and 1/2 tsp pepper
Dip bundles in egg mixture, then roll in flour
Dip in egg mixture a second time and roll in bread crumbs.
Place on a lightly greased baking sheet
Bake in a 325 degree oven about 40 minutes or until golden brown. Serve with roasted small red potatoes in dill butter and fresh steamed broccoli. It is to die for.

Review: This was a simple recipe. I did not roll the chicken, I simply dredged in egg, flour, egg, and bread crumbs then placed ham and cheese on top. Covered the last 10 minutes of cooking and cooked it for 50 minutes. Simple variations, great time saver.

Meal Plan

Monday: Baked Spaghetti
Tuesday:Chicken Stuffing Skillet
Wednesday: Calzones
Thursday: Marlboro Man’s Second Favorite Sandwich
Friday: Stir fry beef with Veggies
Saturday: Chicken breasts diane
Sunday: Crockpot pineapple chicken

Saturday, September 12, 2009

Marble Cake

Marble Chiffon Cake

I realized I had not baked in a while, so here is something curve the sweet tooth craving!

7 eggs, separated
2 ounces unsweetened chocolate
1-3/4 cups sugar, divided
1/4 cup hot water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup water
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
4 ounces semisweet chocolate
1 tablespoon butter
7 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Let eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside.

In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.

In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. . Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.

Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.

For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over

Review: This took me more than 15 minutes, but my 2 year old was helping. Make sure that ur batters are cleaned or it will not foam, perfect cake!

Skillet Pork Chops w/ Swiss Mushroom sauce

From Save Mart Supermarkets In Good Taste Magazine

4 boneless pork chops, 1 1/2-inches thick
2 tablespoon vegetable oil, divided
2 cups sliced mushrooms
1 cup yellow or green zucchini, sliced
1/2 cup of milk
1 can of mushroom soup
4 teaspoons cornstarch
1/2 teaspoon dried Rosemary, crushed
1/2 cup grated Swiss cheese


Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove from pan and keep warm.

Add remaining oil to skillet; saute mushrooms and squash for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

In small bowl stir together milk, soup and Rosemary and add to skillet.Reduce heat and simmer 3-5 minutes. Add cheese stir until combined.

Return Pork chops to skillet, reduce heat to low and simmer 3 to 5 minutes

Review: Simple, Delicious, the sauce was very good. However, it dose not taste very good re heated.

Teriyaki Steak a la slow cooker

Teriyaki Steak

The ingredients you need include:
1 pound of flank steak,
¼ cup of soy sauce,
1 cup of pineapple chunks in their own juice (drain the liquid from the pineapples and save),
1 teaspoon of ginger,
1 tablespoon of sugar,
1 tablespoon of olive oil,
2 crushed cloves of garlic,
3 tablespoons of cornstarch, and
3 tablespoons of water.

To prepare this slow cooker recipe for flank steak you will need to cut the flank steak into about 1/8 inch slices and put them into the slow cooker.

Next, mix soy sauce, pineapple juice, ginger, sugar, oil, and garlic in a bowl. Pour this mixture over the steak. Now, cover the slow cooker and cook on low for 6 hours. Turn the cooker on high after the 6 hours and pour in the pineapple and then stir. Mix together the cornstarch and water in a bowl and add to the slow cooker. Cook on high and stir until the sauce begins to thicken. Most people enjoy this recipe over rice.

Review: Currently in the slow cooker!

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole Ingredients
chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

Review: I did not follow the directions but I think it still came out Great! I place the rice on the bottom, then 5 whole chicken breasts on top, covered them with cheese and then put the soup and broth mixture on top. The chicken was tender and the rice was flavorful!

Tuesday, September 8, 2009

Enchilada Stacks

Enchilada Stacks from
makes 4 small (or 2-3 larger) servings

4 corn tortillas (preferably thicker handmade style)
1/2 pound ground turkey or ground beef
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cup enchilada sauce or chunky salsa
1 can refried beans (or substitute homemade)
1/4 cup shredded cheese

Brown the turkey, onion and garlic in a saute pan. Drain excess fat if necessary. Add the enchilada sauce (I used bottled salsa) and stir to heat through. Spread 2-3 T refried beans on each tortilla. Place one tortilla bean side up in the bottom of a pyrex or corning ware dish with high sides. Spoon 1/4 of the turkey mixture evenly over the beans, spread out to the edges. Repeat with all 4 tortillas stacking the tortilla spread with beans topped by the turkey and sauce mixture. Sprinkle the top of the stack with cheese. To heat through, either bake in a 350 degree preheated oven for about 25 minutes or microwave for about 4-6 minutes on high. The respective ingredients are cooked, so this just needs to be heated through. To serve,cut into quarters.

Review: Quick and easy but a little bland!

Monday, September 7, 2009

Meal Plan

M: Hamburgers and potatoe pouches
T: Enchilida stacks
Wedesday:Chicken TetrazziniThursday:
Thursday: Carne Asada Tacos
Friday: Chicken Pot Pie
Saturday: Unstuffed pepper skillet
Sunday:Chicken and Chessy Rice Casserole

Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.

REVIEW: This was ok, it was a little bland even though I seasoned the chicken before putting it in the slow cooker and also added a hint of itilian seasoning, it also did not smell that great as it was cooking.

Saturday, August 29, 2009

Slow cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches by Allrecipes

READY IN 7 Hrs 15 Min
Original recipe yield 6 sandwiches

4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

These were really good, they even reheated well for lunch the next day. I will make these again!

Chicken Florentine Casserole

Chicken Florentine Casserole

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly

This was really good! However I did not bake the chicken ahead of time, it was a time saver and I think it would have dried out the chicken. As for the rest of it I followed the recipe to a t!

Tuesday, July 28, 2009

Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Review: Supper esay, and great flavor!

Sour Cream 'n' Chive Potatoes

Sour Cream 'n' Chive Potatoes


5 1/2 pounds potatoes, peeled and cubed
3 teaspoons salt, divided
1 cup sour cream
1/2 cup milk
1/4 cup butter or margarine, cubed
1/4 cup minced chives
1 teaspoon pepper

Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. In a large mixing bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well

Review: These are great! Very tasty and a simple alternative to baked potatoes with all the yummies! I did not try but I am sure that you can do this with boxed potatoes by adding sour cream and chives!

Sunday, July 26, 2009

Bananas Foster French Toast

Bananas Foster French Toast
Recipe Sweet Basil

6 Pieces of French Toast Bread or Texas Toast
2-3 eggs
1/4 Cup Milk
1/2-1 ts Cinnamon
1/2 Ts vanilla

2 Bananas, peeled and sliced
3/4-1 Cup Brown Sugar
1/4-1/2 Stick of Unsalted Butter
1/3 Cup Water
1 Ts Vanilla

Mix the eggs, milk, vanilla and cinnamon and set aside.

Place the butter, brown sugar, vanilla and water in a saucepan and begin to cook on medium heat. We always just add a little here and there until it tastes good. You will have to play with it a little and add brown sugar etc until it tastes how you want it to.
Add bananas and cook until the bananas have cooked down and are soft and have taken on the syrups flavor.

Dip the bread in the egg mixture on both sides and grill at med heat until lightly golden on each side. Serve syrup over the french toast!

This was a great recipe! The syrup had great flavor! Will make this again!

Wednesday, July 22, 2009

Banana Mini Morsel Bars


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
3 medium mashed ripe bananas
1 large egg
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Powdered sugar

PREHEAT oven to 350°F. Grease a 15x10-inch jelly-roll pan.

COMBINE flour, baking powder and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spread into prepared jelly-roll pan.

BAKE for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar.

Review: These were soft and yummy tasting! My two year old loved helping me cook these~

Tuesday, July 14, 2009

Oven BBQ Pork Chops

Oven BBQ Pork Chops
from Delicious Dishes

Pork chops
2 T vinegar
1 T Worcestershire sauce
¾ c. ketchup
1/3 c. water
2 tsp brown sugar
½ tsp pepper, paprika, and chili powder

Place chops in greased baking dish.

ombine remaining ingredients and pour over chops.

Bake at 375 for one hour. I like to serve it with mini shell pasta.

Sweet and sour Chicken

frrom Allrecipes
1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Review: Had gret flavor and did not have to bread the chicken, even though "I missed the texture. Simple, easy 30 minute meal :)

Sunday, July 12, 2009

Parmesan Potato Rounds

From A Taste of Home
1/3 cup butter, melted
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
Salt and pepper to taste
6 medium potatoes, each sliced into 4 rounds
Italian seasoning to taste
Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender. Yield: 6 servings.

Review: Simple and Delicious. Going to make these again!

Thursday, July 9, 2009

Chicken Parmesan Crockpot recipe

From: A Year of slow Cooking
The Ingredients:
--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce

The Directions:

spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
whip the egg with a fork in a separate bowl
mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
place the chicken breast pieces in the bottom of the crock
layer 2-3 slices of mozzarella cheese on top
over with entire jar of marinara sauce
close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.

Review: Going to cook this today, report back on it soon!

Peanut Butter Cookies

Prep Time: 12 minutes
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup peanut butter
1/4 cup of milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes
Review: These didn't taste as peanut buttery as I had hoped. They also feel apart easily. Will try another recipe again soon!

zucchini bread

From: My Friend Denice! Thank you
3 eggs, well beaten
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp vanilla
3 cups flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
3/4 tsp nutmeg
3 tsp cinnamon
1 cup chopped nuts optional

mix together, grease and flour pans. Bake at 325 for 1, check maybe take a little longer just poke a knife in center till not soggy. Makes 2 loaves.

Review: Yummy, very moist and had great flavor

Southern Potato Salad

from allrecipes
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm

Rice Krispy Treats

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Review: Supper Easy and delicious!

Wednesday, July 8, 2009

Caribbean Jerk Chicken

from: What a Crock
2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.

Review: I cooked about 6-8 chicken breasts took about 40 minutes. The chicken looked dry on the outside but was very tender

Saturday, July 4, 2009

Chocolate Pancakes

from recipezaar
1 cup milk
1 egg
2 tablespoons butter or margarine, melted
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons powdered sugar
strawberry preserves or sliced strawberries or sweetened whipped cream (optional)
1. In a small bowl, combine milk, egg and butter; whisk until blended.
2. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.
3. Add milk mixture; whisk just until dry ingredients are moistened.
4. (Batter will be slightly lumpy.) Heat griddle over medium heat until hot.
5. (Drops of water will sizzle, then evaporate.) For each pancake, pour scant 1/4 cup batter into griddle.
6. Cook 1-2 minutes or until batter is set around edges.
7. Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.
8. Repeat with remaining batter.
9. Sprinkle pancakes with powdered sugar; serve warm with desired toppings.

Review: These came out a little dry, but had a good chocolate taste!

Friday, July 3, 2009

Crock Pot Pot Roast

Crock Pot Pot Roast from Frugal Feasts

This is the recipe that Robin uses to make pot roast, and then Shepard's Pie with the left overs.

One large pot roast, 6-7 pounds
6 large potatoes, peeled and cut in half
1 pound bag of frozen carrots,
10-12 mushrooms sliced
2 medium onions, chopped
1/2 cup cooking sherry
1/4 cup steak sauce sauce
2 cans beef broth

Brown roast in heavy pan on all sides (about 5 minutes each side)
Remove roast to crock pot
Pour cooking sherry in roasting pan and scrape up all the browned bits from the bottom.
Add to the crock pot along with the beef broth, steak sauce and all the vegetables.

Cook on high for 4-5 hours

Wednesday, July 1, 2009

BBQ Chicken Pizza

From Food Journal 1 pizza crust (homemade or Boboli)

2-3 boneless skinless chicken breasts

1 1/3 cups barbecue sauce, divided

6 ounces Provolone cheese, grated

6 ounces Gouda cheese, grated

1/4 red onion, thinly sliced

1/4 cup chopped fresh cilantro

In large Ziploc bag, combine chicken and 2/3 cup BBQ sauce. Marinate in fridge 4 hours or overnight.( I just used leftover BBQ chicken)

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool (or not if you are ready to use it the second it comes out of the oven like me) then slice into thin pieces.

Sprinkle half of the grated cheeses over crust. Spoon 2/3 cup BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10-12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1 12-14 inch pizza.

Review: I used store bought crust. This pizza was simple and delicious!

Tuesday, June 30, 2009

Pasta salad for a Crowd!

1 (16 ounce) package uncooked macaroni( I use the tri color pasta)
8 hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Review: Yummy! Great for summer BBQ's

Sunday, June 28, 2009

Homemade Sloppy Joes

from a taste of home
1/2 pound ground beef
1/2 cup ketchup
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 hamburger buns, split
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns. Yield: 2 servings.

Review: I doubled the recipe. It was simpe, but next time I think I'll add some onion and garlic.

Chicken Fried Steak and Hashbrown Casserole

Chicken Fried Steak from
1/2 pound (1/2 inch thick) boneless sirloin steak
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
2 tablespoons all-purpose flour
1 1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces.
Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.

In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.

For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Review: The coating came apart from the steak. I added salt, pepper and garlic salt to the flour mixture. I had to use Bisquick backing mix as flour(this could have made the difference. I also used Italian bread crumbs for added flavor. Overall, it was simple, but not one of my favorites!

Cheesy Hash Brown Casserole

2 lbs frozen hash brown potatoes, thawed
1/2 C margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 C onion, chopped
2 C cheddar cheese, grated
1/2 tsp pepper
1 tsp salt

Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly.

Review: In the words of my 2 year old daughter, yummy! This casserole was creamy, cheesy and delicious. I used Ori-Ida O'Brien hash browns which come seasoned and with onions and bell peppers for added flavor. This is a great side dish and it was supper simple!

Wednesday, June 24, 2009

Hawaiian Baked Chicken

From Taste of Home
12 boneless skinless chicken thighs (about 3 pounds)
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1/4 cup sherry or chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika
Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika.
Bake, uncovered, at 400° for 35-45 minutes or until a meat thermometer reads 180°. Yield: 6 servings.

Review: Simple to but together ok on taste!

Chicken Parmigiana

From a taste of Home
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1 jar (26 ounces) meatless spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, then roll in crumbs. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 375° for 10 minutes. Turn chicken; bake for 10 minutes. Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear. Yield: 4 servings.
I really liked the flavor of this recipe, but I think next time I will brown the chicken first and then bake it. I like my chicken crispy!

Sunday, June 14, 2009

Menu Plan Monday

Monday:Left Overs
Tuesday: Chicken Tetrazzini
Wednesday:Chicken Fried Steak
Thursday:White Pizza
Friday:Baked Ziti Casserole
Saturday: Slow Cooker Chicken parmasen
Sunday: Taco soup

Crcok pot Salsa Chicken and Rice

Crcok pot Salsa Chicken and Rice from A Year of Crockpotting

--6-9 chicken thighs, or equivalent body parts
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn

The Directions.

Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.
I used breasts and my breasts, and they where very juicy. I added chile peppers and mushrooms.The chicken was also very easy to shred. Ate it over rice, and for lunch I am taking tortillas. Yumy! Definetly a keeper!

Tomato Pepper Steak

Tomato Pepper Steak from Allrecipes
1 1/2 pounds (1/2 inch thick) beef round steak
1 tablespoon cooking oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
1 cup sliced fresh mushrooms
Hot cooked rice

Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan.( I left out this step, because my mixture was not watery at all) Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Review: This was a good way to use some left over carne asada steaks, tasted great over rice!

Monday, June 8, 2009

Garlic Toasted Spaghetti Bruschetta

Garlic Toasted Spaghetti Bruschetta from Picky Palate

Softened butter
French bread or Ciabatta Bread, cut in half lengthwise
Lawry's Garlic Salt with Parsley
l lb of your favorite prepared spaghetti
Shredded mozzarella cheese

1. Preheat oven to 375 degrees F. Spread butter over cut sides of bread. Sprinkle lightly with garlic salt. Top with prepared spaghetti that's been cut into small pieces with kitchen scissors then sprinkle with shredded mozzarella cheese. Bake for 20 minutes or until cheese is melted and hot. Let cool for 5 minutes then cut into strips. Serve warm.

Review: I added Parmesan cheese on top instead of mozzarella by mistake, but this still tasted great. This is a great way to dress up a classic meal, top off with a green salad and your done!Spaghetti on Foodista

Colorful Frittata

Colorful Frittata from Better Homes and Gardens
1 cup broccoli florets
3/4 cup sliced fresh mushrooms
2 green onions, finely chopped
1 tablespoon butter
1 cup cubed fully cooked ham
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup chopped tomatoes
In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm.
In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture.
Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings

Review: I left out the broccoli. The rest of the dish tasted great! Overall will be making it again!

Hearty Breakfast skillet

2 pounds potatoes, cubed
1/2 pound sausage
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
2 cups sliced mushrooms
season salt and Garlic powder to taste
3 cups shredded American cheese
8 eggs, beaten

Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
Place potatoes into skillet season to taste , and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season to taste Beat eggs pour over the top, covered and cooked on medium-low about 10 minutes until almost firm. Then I topped with sliced tomatoes and grated cheese, and continued to cook, uncovered, until the cheese was melted

Review: This recipe was adapted from one on the allrecipes website. Overall a very good meal, espically for a weekend. It was a little time consuming but worth the effort!

Friday, June 5, 2009

Chicken in a Bag and Garlic Red Potatoes

Garlic Red Potatoes
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
Review: These came out very well seasoned, the cooking time was adjusted to about an hour. Overall GREAT recipe!

Mcormick Bag and Season Review: If you are looking for a simple weeknight meal with about an hour cook time and 10 min prep time this is the meal for you! Chicken comes out juicy, and tender! This can also be a one bag meal through in some potatoes and other fresh veggies and dinner is done!

Monday, May 25, 2009

Baked Chicken Alfredo

Baked Chicken Alfredo

1 Package of Alfredo noodles

2 Jars of alfredo Sauce Or homemade

Mozzerella Cheese

3 bonless skinless chicken breasts

Boil Chicken and shred it or cut it into chunks.

Cook noodles and when the noodles are done add the shredded chicken and the 2 jars of sauce and pour in a cake pan then cover with mozz. cheese and bake for about 15 min at 400 degrees or until the cheese is a little browned and the sides are bubbling.

Saturday, May 23, 2009

Chicken spaghetti a la slow cooker

Chicken spaghetti
Ok this recipe came as a request from the crockpot lady from here
It will be in the crockpot a little latter today. I hope it turns out well. I'll report back on it tonight!

*4 frozen chicken breasts
*1 small can diced tomatoes (preferably the type with Basil and Italian seasonings)
*1/2 jar prepared pasta sauce
*Italian seasoning, garlic powder, oregano
*10 oz. frozen spinach
*1/3 lb. pasta
*3 oz. cream cheese, microwaved a bit until soft, then mushed up
*1/2 cup mozzarella cheese
*1/4 cup parmesan cheese
*Fresh basil

Place the frozen chicken breasts, tomatoes (with juice, don't drain), pasta sauce, and dried seasonings (go fairly heavy on them) in crockpot. Cover and cook on low for 6-8 hours.

About 2 hours before serving, place frozen spinach in crock. I just chucked in the frozen block, and went back 30 minutes later, after it thawed, to stir in in.

30-45 minutes before serving, put pasta in crock. If you're using spaghetti, break it in half. Push down so it's covered by the liquid (you'll probably have to get it under the chicken to keep it covered)

When you're ready to serve, use a spoon or utensil to break up the chicken into smaller pieces. Put all three cheeses and the fresh basil in the crock, stir a bit to melt the cheese, and enjoy!

Review: This was really good, chicken was harder to break up then first anticpitated. I added fresh onio and mushrooms to the sauce at the begining of the cook time! Tasted GREAT!

Spaghetti on Foodista

Saturday, May 16, 2009

Meal Plan from 5/17-5/23

Sunday: Crockpot Beef Dip Sandwich
Monday:Impossible Cheeseburger Pie
Tuesday:Broiled Chicken Sandwiches
Wednesday:Baked Steak Burrito
Thursday:Mexican Skillet
Friday: Empanadas
Saturday:Upside down pizza

Baked Stak Burrito's

Baked Stak Burrito's from Betty Crocker
1/2 cup butter or margarine
1 package (1 oz) Old El Paso® taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso® refried beans

12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso® enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)

Total Time: 10 min.
Heat oven to 400°F.
1. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2minutes, stirring once or twice.
3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

These where simple and tasted good. You can definetly add to it to make it more of your own recipe! I think for us we will add rice and not put the sauce on top!

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie from $5 Dinners

3/4 lb ground beef ($1.10)
1/2 onion, finely chopped ($.15)
1 can diced tomatoes, drained ($.23)
1-1/2 cups milk or water ($.25) (I used 1/2 cup rice milk + 1 cup water)
3 eggs ($.33)
3/4 cup Bisquick or GF baking mix ($.75)
1/4 tsp pepper
1/2 tsp salt
1 cup shredded cheddar cheese ($.75) (Omit if GFCFSF)
2-3 lb sweet potatoes ($1.11)

1. Chop onoins.
2. In skillet, brown ground beef with chopped onions. Drain.
3. Place meat in bottom of a greased pie plate. Add well drained canned tomatoes to the meat and mix through.
4. In medium bowl, whisk milk/water, eggs, flour, salt and pepper. Pour over the meat mixture.
5. Bake at 400 for 25 minutes. Remove and add shredded cheese on top. Bake another 5 minutes. Remove and let cool a few minutes before cutting and serving.
6. Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like. We eat them “plain”.
7. Serve cheeseburger pie with a side of mashed or baked sweet potatoes.

Cost $4.67

Review: This tasted ok. It lacked a litte more flavor in my opinion. It also made a mess when i add the mix to the meat. It overflowed all over the counter. Came out good though, willing to try it again

Beef Dip Sandwich

A dozen rolls
2 lb boneless roast - placed in a crockpot

2 cups water
1/2 cup soy sauce - low sodium if you can find it
1 tsp rosemary
1 tsp thyme
1 tsp black pepper
1/2 tsp minced garlic

Pour mixture over the roast in the crockpot. Cook on high for 6 hours. Beef will fall apart and be very tender.
Serve the beef in the rolls and provide the jus / liquid for a dip.

Horseradish spread:

sour cream
green onions sliced

All ingredients are combined to taste.

I didn't make the horseradish spread, but these were great all the same. The meat was very tender and had amazing flavor!

Sleepin' in Omlette

Sleepin’ in Omelette from The Pioneer Women
6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks butter
1 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives
Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes

Review: My husband really liked this. I thought it had good flavor. I had to adjust the cooking time and additional 10 minutes but everthing else was GREAT!

Brown Sugar Chicken

Brown Sugar Chicken from A year of Crockpotting

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 5-6 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

This is in the crockpot right now I'll report on it latter!

Puff up Pancakaes

Puff Up Pancakes from Your Homebased Mom

1/2 C butter

5 eggs

1 1/4 C milk

1 tsp vanilla

1 1/4 C flour

Melt butter in 9 x 13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour and milk with wire whisk or use blender. Add batter to dish and bake for 20-25 minutes. Serve with fruit, powdered sugar and lemon juice

Review: My recipe took about 30 minutes to cook, because their was butter floating on top! These were great. I served mine with bananas, powdered sugar and syrup. Next time I'll have to try them with strawberries!

Chocolate Chip muffins

Chocolate Chip Muffins from Moms who Cook!
2cups of flour
½ Cup Sugar
1 Tbs Baking Powder
½ tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg
1 tsp Vanilla
1 Cup Chocolate Chips
Preheat oven to 400. Grease 12 standard size muffin cups or line with paper liners.
In a large bowl, mix flour, sugar, baking powder and salt.
In a medium bowl, mix milk, oil, egg and vanilla.
Make a well in center of flour mixture. Add the milk mixture all at once stirring just until mixed and dry ingredients are moistened. Stir in chocolate chips. Do not over mix. Spoon batter into prepared pan, about ¾ full. Bake muffins until tops are golden and firm, 17-20 minutes.
Makes about 1 dozen.
Review: These tasted fantastic warm and cool! Simple and delicious!

Sunday, May 10, 2009

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry Knor vegetables mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
Add to Recipe Box

In a medium bowl, mix together mayonnaise, sour cream, dry vegetable mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Review: This is yet another favor at parties! Yummy!

7 Layer Bean Dip

7 Layer Dip

1st Layer...

1 Can Bean Dip

1 Can Refried Beans

1 pkg. Enchilada Seasoning

Mix yhe above three ingredients and place on serving dish

2nd Layer...

1 Avacado Dip

3 Tbs. Mayo

3 Tbs. Sourcream

2 Tbs. Lemon Juice

Mix the above four ingredients and place on top of first layer.

3rd Layer...

6 Tbs. Mayo

6 Tbs. Sourcream

1 Pkg. Taco Seasoning

Mix and place on top of second layer

4th Layer..

Shredded Cheese


Black Olives Sliced


Red Onions Chopped


Diced Tomatos

Spread Evenly in Dish


Simply Fruit Salad

1 (31 ounce) can pineapple chunks with juice
4 orange - peeled, diced and juice reserved
6 banana, sliced
4 tablespoons of sugar

In a large bowl, toss together the pineapple, orange, banana and grapes. Add the juice from the pineapple. Mix in 4 tablespoons of sugar. Let chill until serving.

Review: Simple, delicious and refreshing

Rainbow Pasta salad

1 (16 ounce) package tri-color rotini pasta
1/4 pound sliced pepperoni sausage
1 cup fresh cucumber rounds
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, cucumber, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.

Review: This is a great recipe! I love it! This can be changed to meet personal preference, try adding different veggies or meats!

Slow cooker Baked Beans

6 slices bacon
1 pound ground beef
1 1/2 cups chopped onion
1 (31 ounce) can pork and beans, drained
1 (31 ounce) can pork and beans, with liquid
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1 1/2 cups barbeque sauce
1/3 cup packed brown sugar
2 tablespoons cider vinegar
1 teaspoon liquid smoke flavoring (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).
1. Cook and crumble bacon. Set aside/
2. Place the ground beef and onion in skillet. Cook until beef is evenly brown and onion is tender.
3. Return bacon to the skillet with ground beef and onion, simmer about 5 minutes.
4. Add meat mixture to crockpot and mix in the drained pork and beans, pork and beans with liquid, kidney beans, and black beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
Cover cook on low 6-8 hours.

The orginally recipe was cooked in dutch oven, wtth a few changes this recipe tasted great! Had perfect BBQ flavoring!

Slow Cooker Texas Pulled Pork

Sorry about the picture, it was taken this morning, after it had been in the fridge!

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

This had just the right amount of tang! Simple, easy and a great party food!