Double Layer Pumpkin Pie
Ingredients
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk 2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate 4 hours, or until set.
Wednesday, November 24, 2010
Thanksgiving Meal
Candied Sweet Potatoes
Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice
Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper
Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Slow cooked Ham
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice
The Directions.
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
Shredded Brussels Sprouts
Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Shrimp Scampi
Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Turkey in a bag and mom's stuffing~
Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice
Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper
Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Slow cooked Ham
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice
The Directions.
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
Shredded Brussels Sprouts
Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Shrimp Scampi
Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Turkey in a bag and mom's stuffing~
Garlic Lime Chicken Fajitas
Garlic Lime Chicken Fajitas
From McCormick’s Garlic Lime Fajitas Recipe Inspirations package
Makes 8 servings
INGREDIENTS:
1/4 cup each lime and orange juices
2 tablespoons olive oil
1 teaspoon dried minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried cilantro leaves
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips*
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)
DIRECTIONS:
Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired
Review: This was great and also as noted another McCormick Inspiration packet, but you can probably find all the spices in your cabinet. These fajitas had great flavor, and even tasted like restaurant fajitas.
From McCormick’s Garlic Lime Fajitas Recipe Inspirations package
Makes 8 servings
INGREDIENTS:
1/4 cup each lime and orange juices
2 tablespoons olive oil
1 teaspoon dried minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried cilantro leaves
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips*
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)
DIRECTIONS:
Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired
Review: This was great and also as noted another McCormick Inspiration packet, but you can probably find all the spices in your cabinet. These fajitas had great flavor, and even tasted like restaurant fajitas.
Hot Ham and Cheese Sandwich
Hot Ham and Cheese Sandwich from 5 dinners in an hour
2-8oz boxes corn muffin mix
2 eggs
2/3 C. milk
3/4 lb deli sliced ham( I used leftover ham from thansgiving)
6 slices cheddar cheese (I used shredded because it is what I had) :)
Mix first 3 ingredients in medium bowl. Spread 1/2 batter into a 7x11 casserole dish sprayed with non stick spray.
Layer ham & cheese over batter.
Pour remaining batter over top. Cover with plastic wrap.
Take off plastic wrap and bake in 400 degree oven for 20-25 minutes or until cornbread is golden brown.
Serve with a green salad.
You could even use chili instead of ham. YUM!
Review: I used leftover ham, and this was quick and easy!
2-8oz boxes corn muffin mix
2 eggs
2/3 C. milk
3/4 lb deli sliced ham( I used leftover ham from thansgiving)
6 slices cheddar cheese (I used shredded because it is what I had) :)
Mix first 3 ingredients in medium bowl. Spread 1/2 batter into a 7x11 casserole dish sprayed with non stick spray.
Layer ham & cheese over batter.
Pour remaining batter over top. Cover with plastic wrap.
Take off plastic wrap and bake in 400 degree oven for 20-25 minutes or until cornbread is golden brown.
Serve with a green salad.
You could even use chili instead of ham. YUM!
Review: I used leftover ham, and this was quick and easy!
Tuesday, November 23, 2010
Apples and Sage Pork chops
Apple & Sage Pork Chops
A tasty way to change up pork chops.
Ingredients
1 tsp minced garlic
16 oz boneless pork chops
1/2 second olive oil cooking spray
2 tsp Splenda brown sugar
1 tbsp flour
1/2 cup apple juice
1/2 tsp ground allspice
1/2 tsp paprika
1 1/2 tsps rubbed sage
1 tsp salt
1 tsp thyme leaves
2 medium apples
1 cup chopped onion
Directions
Mix a tablespoon of flour, and all of the spices and salt in small bowl.
Sprinkle both sides of pork chops with a tablespoon of the seasoned flour.
Cook pork chops in cooking spray in large skillet on medium-high heat until browned on both sides. Remove from skillet.
Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
Stir in juice, sugar, and remaining seasoned flour until well mixed.
Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.
Review: This was a great recipe. It had all the flavors of fall, and was easy to prepare. This dish also comes in the McCormick spice meals with everything pre measured for you. My chops had to cook longer because of the thickness.
A tasty way to change up pork chops.
Ingredients
1 tsp minced garlic
16 oz boneless pork chops
1/2 second olive oil cooking spray
2 tsp Splenda brown sugar
1 tbsp flour
1/2 cup apple juice
1/2 tsp ground allspice
1/2 tsp paprika
1 1/2 tsps rubbed sage
1 tsp salt
1 tsp thyme leaves
2 medium apples
1 cup chopped onion
Directions
Mix a tablespoon of flour, and all of the spices and salt in small bowl.
Sprinkle both sides of pork chops with a tablespoon of the seasoned flour.
Cook pork chops in cooking spray in large skillet on medium-high heat until browned on both sides. Remove from skillet.
Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
Stir in juice, sugar, and remaining seasoned flour until well mixed.
Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.
Review: This was a great recipe. It had all the flavors of fall, and was easy to prepare. This dish also comes in the McCormick spice meals with everything pre measured for you. My chops had to cook longer because of the thickness.
Monday, November 22, 2010
Chicken Chili Blanco from here
6 oz cooked chicken
1 C chopped onion
2 cloves of garlic-minced
1 C chicken broth
2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
1 (15 1/2 oz) Great Northern beans (or other white bean)
1 (8 1/2 oz) can cream style corn
1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
1/2 C dry white wine (can be skipped but adds a lot of flavor)
1 (4 oz) can diced green chilis
1 tsp ground cumin
1 tsp dried oregano
Briefly saute the garlic and onion in a bit of oil.
Mix everything together in your crockpot.
Cook on low 4-6 hours.
6 oz cooked chicken
1 C chopped onion
2 cloves of garlic-minced
1 C chicken broth
2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
1 (15 1/2 oz) Great Northern beans (or other white bean)
1 (8 1/2 oz) can cream style corn
1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
1/2 C dry white wine (can be skipped but adds a lot of flavor)
1 (4 oz) can diced green chilis
1 tsp ground cumin
1 tsp dried oregano
Briefly saute the garlic and onion in a bit of oil.
Mix everything together in your crockpot.
Cook on low 4-6 hours.
Sunday, November 21, 2010
Cinnamon Banana Pancakes
Cinnamon Banana Pancakes from dinner's ready
3 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
2 eggs
2 ¼ cups water
3 mashed bananas (very ripe ones work best)
Mix together and make pancakes. Works great for waffles too. Tip: instead of using a non stick spray, use butter. I tear the paper off the end of a stick of butter and rub that on the griddle in between each round of pancakes. It adds more calories but a great buttery taste that makes it so worth it! We usually just top it with maple syrup but I'm dreaming of trying french vanilla whip cream and cinammon as a topper
3 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
2 eggs
2 ¼ cups water
3 mashed bananas (very ripe ones work best)
Mix together and make pancakes. Works great for waffles too. Tip: instead of using a non stick spray, use butter. I tear the paper off the end of a stick of butter and rub that on the griddle in between each round of pancakes. It adds more calories but a great buttery taste that makes it so worth it! We usually just top it with maple syrup but I'm dreaming of trying french vanilla whip cream and cinammon as a topper
Cheddar Ranch Burgers
Cheddar Ranch Burgers from here
2 pounds hamburger meat (beef, venison or turkey)
3/4 cup shredded cheddar cheese
2 Tablespoons ranch dressing mix
Whole wheat hamburger buns
Stir all ingredients together in a bowl. Shape burger into 8-10 patties. Fry in a skillet until cooked through and through.
Review: We added a 1/2 chopped onion and 1 tsp of minced garlic. This was good, the burger was flavorfull.
2 pounds hamburger meat (beef, venison or turkey)
3/4 cup shredded cheddar cheese
2 Tablespoons ranch dressing mix
Whole wheat hamburger buns
Stir all ingredients together in a bowl. Shape burger into 8-10 patties. Fry in a skillet until cooked through and through.
Review: We added a 1/2 chopped onion and 1 tsp of minced garlic. This was good, the burger was flavorfull.
Excelsior House Chicken
Excelsior House Chicken from here
6 chicken breasts
2 teaspoons of garlic powder
2 teaspoons of salt
1/2 cup or 1 stick of butter, melted
1 teaspoon paprika
3 tablespoons lemon juice
8 oz. carton of Sour Cream
1/4 cup of sherry wine (or 1/4 cup apple juice which is what I used)
1 litle can of mushrooms with stems (drained)
Dash of cayenne pepper (or hot sauce)
Preheat oven to 375 degrees. Grease a 13x9 inch casserole dish.
Mix garlic and salt together and rub on each chicken breast. Mix the melted butter, paprika and lemon juice in a bowl. Dip chicken breast in the butter mixture and place in casserole dish. Bake at 375 degrees for one hour or until chicken is tender. Mix the sour cream, mushrooms, and cayenne pepper in another bowl and pour over chicken. Bake for another 15 minutes.
6 chicken breasts
2 teaspoons of garlic powder
2 teaspoons of salt
1/2 cup or 1 stick of butter, melted
1 teaspoon paprika
3 tablespoons lemon juice
8 oz. carton of Sour Cream
1/4 cup of sherry wine (or 1/4 cup apple juice which is what I used)
1 litle can of mushrooms with stems (drained)
Dash of cayenne pepper (or hot sauce)
Preheat oven to 375 degrees. Grease a 13x9 inch casserole dish.
Mix garlic and salt together and rub on each chicken breast. Mix the melted butter, paprika and lemon juice in a bowl. Dip chicken breast in the butter mixture and place in casserole dish. Bake at 375 degrees for one hour or until chicken is tender. Mix the sour cream, mushrooms, and cayenne pepper in another bowl and pour over chicken. Bake for another 15 minutes.
December Meal Plan
Here is my meal plan for the month of December. For more great meal plan ideas check out Orgjunkie.com
Week 1
Slow Cooker Pizza Pork Chops from here
South of the Boarder Stuffed chicken
Spaghetti and ham bake from BHG
Easy Pepper Steak in the slow cooker
Eight Spice Chicken from here
Chicken and Spinach Lasagna Cakes
Philly Steak n' cheeseburgers
Week 2
SLOW-COOKER ENCHILADAS
Tangy Melt in your Mouth chicken breasts
WINE VINEGAR PORK SCALLOPINE
King Ranch Chicken
Root Beear BBQ Beef Sandwiches
Whole Roasted Chicken with Potatoes and onions
Fiesta Meatloaf
Week 3
South of the Boarder Bake
Slow cooker Mexican Turkey
Balsamic Pork Scallopine (from BHG Magazine)
Sloppy Jose Supper (from BHG magazine)
Loaded Potato soup
Itilian Beef Sandwiches
Chicken Marsala
Week 4
Confetti Chicken Caserole
STEWED CHICKEN - GALINHA ESTUFADA(Portuguese Recipe)
Chicken Philly Subs
Chicken Parmasen sandwich
Christmas Eve dinner
Christmas Day Dinner
Stuffed Meatball Sandwiches
Week 5
Easy Slow cooker French Dip
chicken and rice in the slow cooker
overnight chicken bake
chicken Scampi
Taco Pie
Tsco Soup
Week 1
Slow Cooker Pizza Pork Chops from here
South of the Boarder Stuffed chicken
Spaghetti and ham bake from BHG
Easy Pepper Steak in the slow cooker
Eight Spice Chicken from here
Chicken and Spinach Lasagna Cakes
Philly Steak n' cheeseburgers
Week 2
SLOW-COOKER ENCHILADAS
Tangy Melt in your Mouth chicken breasts
WINE VINEGAR PORK SCALLOPINE
King Ranch Chicken
Root Beear BBQ Beef Sandwiches
Whole Roasted Chicken with Potatoes and onions
Fiesta Meatloaf
Week 3
South of the Boarder Bake
Slow cooker Mexican Turkey
Balsamic Pork Scallopine (from BHG Magazine)
Sloppy Jose Supper (from BHG magazine)
Loaded Potato soup
Itilian Beef Sandwiches
Chicken Marsala
Week 4
Confetti Chicken Caserole
STEWED CHICKEN - GALINHA ESTUFADA(Portuguese Recipe)
Chicken Philly Subs
Chicken Parmasen sandwich
Christmas Eve dinner
Christmas Day Dinner
Stuffed Meatball Sandwiches
Week 5
Easy Slow cooker French Dip
chicken and rice in the slow cooker
overnight chicken bake
chicken Scampi
Taco Pie
Tsco Soup
Saturday, November 20, 2010
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
1 small onion, diced
1 tablespoon of olive oil
2 cans low fat cream of chicken soup
2 cups cooked and shredded leftover chicken (here is a great recipe)
1 can of black beans, rinsed
1 can of corn (or a bag of frozen roasted corn for added flavor)
1 cup of extra chunky salsa
1.5 cups of chicken broth
1 4oz can of diced green chilies
4 six inch tortillas cut into strips
1 cup of tex-mex cheese (even though cheddar works just fine)
Heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent
Add the chicken, the two cans of soup, the broth, the salsa, the corn, the green chilies, onions, and the beans, stir it up. Cook on low for 4-5hrs
The last 15 min of cooking add the tortilla strips and the cheese.
when it's done, garnish with more cheese, sour cream and tortilla chips if you want.
Review: Ok so I know I made chicken tortilla soup 2 times in one week but I had the opportunity and I never have the opportunity to make soup so I went for it:). I really liked both recipes, but I truly enjoyed the creaminess of this recipe!
1 small onion, diced
1 tablespoon of olive oil
2 cans low fat cream of chicken soup
2 cups cooked and shredded leftover chicken (here is a great recipe)
1 can of black beans, rinsed
1 can of corn (or a bag of frozen roasted corn for added flavor)
1 cup of extra chunky salsa
1.5 cups of chicken broth
1 4oz can of diced green chilies
4 six inch tortillas cut into strips
1 cup of tex-mex cheese (even though cheddar works just fine)
Heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent
Add the chicken, the two cans of soup, the broth, the salsa, the corn, the green chilies, onions, and the beans, stir it up. Cook on low for 4-5hrs
The last 15 min of cooking add the tortilla strips and the cheese.
when it's done, garnish with more cheese, sour cream and tortilla chips if you want.
Review: Ok so I know I made chicken tortilla soup 2 times in one week but I had the opportunity and I never have the opportunity to make soup so I went for it:). I really liked both recipes, but I truly enjoyed the creaminess of this recipe!
Potato Chip Chicken
Potatoe Chip chicken recipe modified from here
Ingredients
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted (use miracle whiop for moist chicken)
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips (I used sour cream and onion for added flavor)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Season chicken. Cover chicken breasts in melted butter or mircale whip
Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish. (I crush my potato chips in a bag and then shake the chicken breasts with mircale whp into the bag for less mess)
Optional: Drizzle butter over the top before baking
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Ingredients
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted (use miracle whiop for moist chicken)
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips (I used sour cream and onion for added flavor)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Season chicken. Cover chicken breasts in melted butter or mircale whip
Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish. (I crush my potato chips in a bag and then shake the chicken breasts with mircale whp into the bag for less mess)
Optional: Drizzle butter over the top before baking
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Wednesday, November 17, 2010
Buffalo Chicken Bake
Buffalo Chicken Bake from OAMM
Ingredients:
2 pounds boneless chicken breast
4 ounces bleu cheese crumbles
1 cup butter
4 Tablespoons white vinegar
4 Tablespoons buffalo wing sauce
To Taste salt
To Taste pepper
Toothpicks
Directions:
If you are using fresh chicken breasts (bought in the grocery store meat case) you will likely need to cut them in half. You do not need to cut in half chicken that was thawed from the frozen chicken bags. Using a sharp knife, cut a pocket into each (half) chicken breast. Stuff bleu cheese into each breast. Secure the openings with toothpicks and season the chicken with salt and pepper.
Place chicken breasts in an 8×8 baking dish. In a small pan combine the butter, vinegar, and hot sauce. Cook over medium heat until bubbling. Pour the sauce over the chicken. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Melt additional bleu cheese over the top if desired and serve with celery.
Freezing Directions:
Do not bake. Follow directions up to baking, seal and place in freezer. To serve: Thaw. Place chicken breasts in an 8×8 baking dish. In a small pan combine the butter, vinegar, and hot sauce. Cook over medium heat until bubbling. Pour the sauce over the chicken. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Melt additional bleu cheese over the top if desired and serve with celery.
Variation: If your family isn’t a fan of bleu cheese, substitute Mozzarella, they will be just as tasty.
Review: The magical ingredient in this recipe is the chesse. The combonation of flavors is great! Very good recipe!
Ingredients:
2 pounds boneless chicken breast
4 ounces bleu cheese crumbles
1 cup butter
4 Tablespoons white vinegar
4 Tablespoons buffalo wing sauce
To Taste salt
To Taste pepper
Toothpicks
Directions:
If you are using fresh chicken breasts (bought in the grocery store meat case) you will likely need to cut them in half. You do not need to cut in half chicken that was thawed from the frozen chicken bags. Using a sharp knife, cut a pocket into each (half) chicken breast. Stuff bleu cheese into each breast. Secure the openings with toothpicks and season the chicken with salt and pepper.
Place chicken breasts in an 8×8 baking dish. In a small pan combine the butter, vinegar, and hot sauce. Cook over medium heat until bubbling. Pour the sauce over the chicken. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Melt additional bleu cheese over the top if desired and serve with celery.
Freezing Directions:
Do not bake. Follow directions up to baking, seal and place in freezer. To serve: Thaw. Place chicken breasts in an 8×8 baking dish. In a small pan combine the butter, vinegar, and hot sauce. Cook over medium heat until bubbling. Pour the sauce over the chicken. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Melt additional bleu cheese over the top if desired and serve with celery.
Variation: If your family isn’t a fan of bleu cheese, substitute Mozzarella, they will be just as tasty.
Review: The magical ingredient in this recipe is the chesse. The combonation of flavors is great! Very good recipe!
Sunday, November 14, 2010
Banana Chocolate Chip pancakes
Chocolate Chip and Banana Pancakes from here
Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tsp. Vanilla extract
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1/2 cup chocolate chip morsales
Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together vanilla extract,egg, milk, vegetable oil, chocolate chip and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot
Review: This tasted great, I actually made them for dinner for the Kiddos. Lily had been asking for pancakes and became excited to know she can have chocolate with them :)
Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tsp. Vanilla extract
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1/2 cup chocolate chip morsales
Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together vanilla extract,egg, milk, vegetable oil, chocolate chip and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot
Review: This tasted great, I actually made them for dinner for the Kiddos. Lily had been asking for pancakes and became excited to know she can have chocolate with them :)
Kaula Pork
Kalua Pork from My Kitchen Cafe
10-12 pounds pork shoulder butt roast (don’t substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.Bake for 5-7 hours (don’t uncover while baking – let the steam and heat work it’s magic!).
I cooked mine in the crockpot for 13 hours.
Shred with two forks and serve with rice.
Review: Smells and Tasted Great!
10-12 pounds pork shoulder butt roast (don’t substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.Bake for 5-7 hours (don’t uncover while baking – let the steam and heat work it’s magic!).
I cooked mine in the crockpot for 13 hours.
Shred with two forks and serve with rice.
Review: Smells and Tasted Great!
Friday, November 12, 2010
24-hour chicken Fiesta Salad
24-hour chicken Fiesta Salad from Better Homes and Gardens
Today I am joining Mommy's Kitchen in Potluck Sunday! This is one of my favorite Salads! It is easy to prepare and tastes great to!
4 cups torn iceberg, Boston, or Bibb lettuce
1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
1/2 of a 15-ounce can black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
8 ounces chopped cooked chicken or turkey (about 1-1/2 cups)
2 small tomatoes, cut into thin wedges
1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
1/2 cup sliced pitted ripe olives (optional)
1 recipe Chile Dressing
3/4 cup crushed tortilla chips (optional)
Directions
1. Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings.
2. Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about
Review: I loved this recipe because it was prepared the night before and everyone raved! Yummy!
Today I am joining Mommy's Kitchen in Potluck Sunday! This is one of my favorite Salads! It is easy to prepare and tastes great to!
4 cups torn iceberg, Boston, or Bibb lettuce
1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
1/2 of a 15-ounce can black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
8 ounces chopped cooked chicken or turkey (about 1-1/2 cups)
2 small tomatoes, cut into thin wedges
1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
1/2 cup sliced pitted ripe olives (optional)
1 recipe Chile Dressing
3/4 cup crushed tortilla chips (optional)
Directions
1. Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings.
2. Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about
Review: I loved this recipe because it was prepared the night before and everyone raved! Yummy!
Chicken tortilla Soup
Chicken tortilla Soup
The Ingredients:
--3 cups of chicken broth (homemade or packaged)
--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)
--1/2 onion
--1 cup frozen roasted corn
--2 green onions
--28 oz can of tomatoes and juice
--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)
--4 cloves of garlic ( I am STILL out of fresh garlic)
--1/4 t crushed red pepper flakes
--1/2 t cayenne pepper
--1 t cumin
--salt to taste (especially if using a no-salt broth like I was)
optional garnish:
--tortilla chips
--parmesan cheese
--sour cream
The Directions:
--dice all veggies into fine chunks
--dump everything into the crockpot
--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.
--totally okay to assemble the night before.
--cook on low for 8-10 hours, or high for 6 or so.
before serving, add whatever garnish you choose.
I loved the way this tasted and it was great. I used leftover frozen chicken from this recipe. I also added a can of diced chiles! Yummy !
The Ingredients:
--3 cups of chicken broth (homemade or packaged)
--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)
--1/2 onion
--1 cup frozen roasted corn
--2 green onions
--28 oz can of tomatoes and juice
--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)
--4 cloves of garlic ( I am STILL out of fresh garlic)
--1/4 t crushed red pepper flakes
--1/2 t cayenne pepper
--1 t cumin
--salt to taste (especially if using a no-salt broth like I was)
optional garnish:
--tortilla chips
--parmesan cheese
--sour cream
The Directions:
--dice all veggies into fine chunks
--dump everything into the crockpot
--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.
--totally okay to assemble the night before.
--cook on low for 8-10 hours, or high for 6 or so.
before serving, add whatever garnish you choose.
I loved the way this tasted and it was great. I used leftover frozen chicken from this recipe. I also added a can of diced chiles! Yummy !
Asian Beef & Noodles
Asian Beef & Noodles
1 pound ground beef
1 small pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tbsp ginger, finely chopped
1 clove garlic, finely chopped
1/4 tsp red pepper flakes
1 tsp sugar
3 tbsp stir-fry sauce
3 tbsp lime juice
8 oz whole wheat thin spaghetti
Cook pasta following package directions.
In a large skillet, cook beef until no longer pink.
Add pepper, scallions, ginger, garlic, red pepper flakes & sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
Drain pasta and add to skillet with beef mixture. Toss to combine.
1 pound ground beef
1 small pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tbsp ginger, finely chopped
1 clove garlic, finely chopped
1/4 tsp red pepper flakes
1 tsp sugar
3 tbsp stir-fry sauce
3 tbsp lime juice
8 oz whole wheat thin spaghetti
Cook pasta following package directions.
In a large skillet, cook beef until no longer pink.
Add pepper, scallions, ginger, garlic, red pepper flakes & sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
Drain pasta and add to skillet with beef mixture. Toss to combine.
Wednesday, November 10, 2010
Poat Roast Meatloaf
Pot Roast Meatloaf from Cooking with Libby
1 lb. ground beef
2/3 cup evaporated milk
1/3 dry bread crumbs
1/4 cup ketchup
2 tsp. salt (divided)
2 tsp. Worcestershire Sauce
1/4 tsp. pepper, plus a little more for vegetables
3 medium potatoes
1 or 2 onions
Half a bag of mini carrots
2 tsp. dried parsley flakes
Preheat oven to 375 degrees. Wash and chop the potatoes and onions in a big bowl.
In another big bowl, mix the following: 1 lb. ground beef, 2/3 cup evaporated milk, 1/3 dry bread crumbs, 1/4 cup ketchup, 1 tsp. salt, 2 tsp. Worcestershire Sauce, and 1/4 tsp. pepper.
In a 9x13 inch casserole dish sprayed with non-stick cooking spray, shape the meat mixture into a loaf.
Take the other bowl with the potatoes and onions and add half the bag of carrots. Mix in 2 tsp. of dried parsley flakes, a dash of pepper, and 1 tsp. salt. Mix this VERY well.
Take the vegetable mixture and place it all around the meat loaf in the casserole dish. It's ok to put some of the vegetables on top of the meat.
Cover tightly with aluminium foil and cook at 375 degrees for an hour. When finished, spread some ketchup over the top and serve.
Review: This was so yummy! The veggies tasted great and tender! This is the way my mother in law made meatloaf so I am sure my hubby will love it!
1 lb. ground beef
2/3 cup evaporated milk
1/3 dry bread crumbs
1/4 cup ketchup
2 tsp. salt (divided)
2 tsp. Worcestershire Sauce
1/4 tsp. pepper, plus a little more for vegetables
3 medium potatoes
1 or 2 onions
Half a bag of mini carrots
2 tsp. dried parsley flakes
Preheat oven to 375 degrees. Wash and chop the potatoes and onions in a big bowl.
In another big bowl, mix the following: 1 lb. ground beef, 2/3 cup evaporated milk, 1/3 dry bread crumbs, 1/4 cup ketchup, 1 tsp. salt, 2 tsp. Worcestershire Sauce, and 1/4 tsp. pepper.
In a 9x13 inch casserole dish sprayed with non-stick cooking spray, shape the meat mixture into a loaf.
Take the other bowl with the potatoes and onions and add half the bag of carrots. Mix in 2 tsp. of dried parsley flakes, a dash of pepper, and 1 tsp. salt. Mix this VERY well.
Take the vegetable mixture and place it all around the meat loaf in the casserole dish. It's ok to put some of the vegetables on top of the meat.
Cover tightly with aluminium foil and cook at 375 degrees for an hour. When finished, spread some ketchup over the top and serve.
Review: This was so yummy! The veggies tasted great and tender! This is the way my mother in law made meatloaf so I am sure my hubby will love it!
Tuesday, November 9, 2010
Anniversary chicken
Anniversary chicken- adapted from here
Ingredients
2 tablespoons olive oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 3 strips of bacon, crumbled- optional 1 tablespoon chopped fresh parsley, for garnish -optional
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. You may not use all the sauces...I didn't.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
This was a great weeknight meal. I prepared it in about 15-20 minutes tops and was able to give the kids a bath while it finished cooking. I did not realize the various flavors when I placed it on my menu but they really compliment each other well!
Ingredients
2 tablespoons olive oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 3 strips of bacon, crumbled- optional 1 tablespoon chopped fresh parsley, for garnish -optional
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. You may not use all the sauces...I didn't.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
This was a great weeknight meal. I prepared it in about 15-20 minutes tops and was able to give the kids a bath while it finished cooking. I did not realize the various flavors when I placed it on my menu but they really compliment each other well!
Monday, November 8, 2010
Texas Beef Skillet
Texas Beef Skillet from here
1 lb. ground beef
3/4 cup chopped onion
1 can (16 oz) chopped tomatoes, undrained
1 can (15.2 oz) red kidney beans, undrained
1 cup quick cooking rice (we use regular rice and it works just as well)
1 cup water
3 tbsp. chopped green pepper
1/2 tsp. chili powder
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup shredded cheddar cheese
Crushed Frito's (about 1 and 1/2 cups)
In a skillet, cook ground beef and onion till meat is browned and onion is tender. Drain off the fat.
Stir in the undrained tomatoes, undrained beans, rice, water, green peppers,
chili powder, salt, and garlic salt/powder.
Reduce heat and simmer, covered for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat about 3 minutes or till cheese melts.
Sprinkle corn chips around edge
Review: Great weeknight meal, simple easy and hearty!
1 lb. ground beef
3/4 cup chopped onion
1 can (16 oz) chopped tomatoes, undrained
1 can (15.2 oz) red kidney beans, undrained
1 cup quick cooking rice (we use regular rice and it works just as well)
1 cup water
3 tbsp. chopped green pepper
1/2 tsp. chili powder
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup shredded cheddar cheese
Crushed Frito's (about 1 and 1/2 cups)
In a skillet, cook ground beef and onion till meat is browned and onion is tender. Drain off the fat.
Stir in the undrained tomatoes, undrained beans, rice, water, green peppers,
chili powder, salt, and garlic salt/powder.
Reduce heat and simmer, covered for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat about 3 minutes or till cheese melts.
Sprinkle corn chips around edge
Review: Great weeknight meal, simple easy and hearty!
Sunday, November 7, 2010
Tender Pork Chops and Carmalized Onions and Apples
Tender Pork Chops with Caramelized Apples and Onions from My Kitchen Cafe
*Serves 4
4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.
Review: This was good, I loved the way it made the house smell, so yummy!
Parmesan and Garlic Smashed Potatoes
5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt
1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)
In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
Review:These tasted great!
*Serves 4
4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.
Review: This was good, I loved the way it made the house smell, so yummy!
Parmesan and Garlic Smashed Potatoes
5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt
1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)
In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
Review:These tasted great!
Mini Caramel Apples
Mini Caramel Apples adapted from Family Fun
Ingredients
1-2 granny smith apples
1 bag of Caramel candies (unwrapped)
2 tablespoons of evaporated milk (water, or milk)
sprinkles, coconut, nuts,nonpareils for decorating
First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
Melt the unwrapped Caramel candy and 2 tablespoons of evaporated milk, milk, or water to the. Dip and swirl the mini apples in the melted Caramel, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups or wax paper to set.
Ingredients
1-2 granny smith apples
1 bag of Caramel candies (unwrapped)
2 tablespoons of evaporated milk (water, or milk)
sprinkles, coconut, nuts,nonpareils for decorating
First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
Melt the unwrapped Caramel candy and 2 tablespoons of evaporated milk, milk, or water to the. Dip and swirl the mini apples in the melted Caramel, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups or wax paper to set.
Saturday, November 6, 2010
French Dip Sandwiches
French Dip Sandwiches
adapted from My Kitchen Cafe
1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions
Review: I loved this recipe, it tasted great and was supper simple to prepare!
adapted from My Kitchen Cafe
1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions
Review: I loved this recipe, it tasted great and was supper simple to prepare!
Peanut Butter and Banana French Toast
Peanut Butter and Banana French Toast from a dear friend
INGREDIENTS
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter
DIRECTIONS
In a small bowl, lightly beat the egg and vanilla together.
Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
Review: My daughter loved helping prepare these,and eating them. They are simple to prepare, kid friendly and delicious, definitely a keeper in my book!
INGREDIENTS
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter
DIRECTIONS
In a small bowl, lightly beat the egg and vanilla together.
Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
Review: My daughter loved helping prepare these,and eating them. They are simple to prepare, kid friendly and delicious, definitely a keeper in my book!
Friday, November 5, 2010
Sirlion Stak with Garlic Butter
Sirlion Stak with Garlic Butter from Allrecips
Ingredients
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before.
Review: I do not like steak, but I loved this recipe. I grilled the steaks on the George Foreman and it was soo good.
Ingredients
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before.
Review: I do not like steak, but I loved this recipe. I grilled the steaks on the George Foreman and it was soo good.
Wednesday, November 3, 2010
Slow Cooker Lasagna
Slow Cooker Lasagna from here
1 box uncooked lasagna noodles
1 1/2 lb ground turkey, cooked and drained
4 cups pasta sauce
1 1/2 cups water
15 oz ricotta cheese
3 cups mozzarella
1/2 cup Parmesan, grated
salt & pepper to taste
{Directions}
Grease the inside of your slow cooker's crock.
Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
Layer in the crock in this order:
First, lay down a small amount of meat & sauce.
Break two noodles in half and press them into the meat sauce.
Dot with some cheese mixture.
Repeat until you run out of something or your crock is full.
Sprinkle with the remaining mozzarella.
Pour two cups of water over the top.
Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.
Review:This was easy to prepare, I loved that I did not have to cook the noodles, yet I did not like that we could not identity the cheese layer, I think I would rather prepare the lasagna as usually and not in the slow cooker.
1 box uncooked lasagna noodles
1 1/2 lb ground turkey, cooked and drained
4 cups pasta sauce
1 1/2 cups water
15 oz ricotta cheese
3 cups mozzarella
1/2 cup Parmesan, grated
salt & pepper to taste
{Directions}
Grease the inside of your slow cooker's crock.
Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
Layer in the crock in this order:
First, lay down a small amount of meat & sauce.
Break two noodles in half and press them into the meat sauce.
Dot with some cheese mixture.
Repeat until you run out of something or your crock is full.
Sprinkle with the remaining mozzarella.
Pour two cups of water over the top.
Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.
Review:This was easy to prepare, I loved that I did not have to cook the noodles, yet I did not like that we could not identity the cheese layer, I think I would rather prepare the lasagna as usually and not in the slow cooker.
Tuesday, November 2, 2010
Parmesan Ranch Chicken
Parmesan Ranch Chicken from here
{Ingredients}
3/4 c. crushed tortilla chips (you could also use ritz, corn flakes, breadcrumbs...)
3/4 c. grated Parmesan cheese
1 1oz. package ranch dressing mix (dry)
4-6 boneless, skinless chicken breasts (pound to even thickness)
1/2 c. melted butter
{Directions}
In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. Dip chicken in butter, and then roll in cornflake mixture to coat.
Place on a greased glass 9x13 casserole dish. Drizzle remaining butter and crumbs over all. Bake, uncovered, @ 375 for 40 minutes. You don't have to drizzle the remaining butter, but at least a little of it... (Butter make EVERYTHING better!)
Serve over brown or white rice
Again, no pictures because it was too tasty to wait for that. (Okay, really I forgot. But in my defense, I did have guests over for dinner and I was occupied with getting dinner served)
Review: This was simple to prepare and yummy too. My litte one enjoyed eating her chips with chicken :)
{Ingredients}
3/4 c. crushed tortilla chips (you could also use ritz, corn flakes, breadcrumbs...)
3/4 c. grated Parmesan cheese
1 1oz. package ranch dressing mix (dry)
4-6 boneless, skinless chicken breasts (pound to even thickness)
1/2 c. melted butter
{Directions}
In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. Dip chicken in butter, and then roll in cornflake mixture to coat.
Place on a greased glass 9x13 casserole dish. Drizzle remaining butter and crumbs over all. Bake, uncovered, @ 375 for 40 minutes. You don't have to drizzle the remaining butter, but at least a little of it... (Butter make EVERYTHING better!)
Serve over brown or white rice
Again, no pictures because it was too tasty to wait for that. (Okay, really I forgot. But in my defense, I did have guests over for dinner and I was occupied with getting dinner served)
Review: This was simple to prepare and yummy too. My litte one enjoyed eating her chips with chicken :)
Monday, November 1, 2010
Baked tortellini
Baked tortellini from here
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese (I used softened cream cheese because it’s cheaper and very similar)
1/4 cup chopped fresh Italian parsley leaves
1 tsp of each of the following: basil, thyme and Italian seasoning
1 pound cheese tortellini (the refrigerated type, not frozen)
shredded mozzarella
1/4 cup freshly grated Parmesan
Preheat the oven to 350. Using olive oil, lightly oil an 8 by 8 by 2-inch baking dish.Whisk the sauce, mascarpone cheese, parsley and other seasonings in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water according to package directions. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the mozzarella and Parmesan. Bake at 350 until bubbly and lightly browned, about 30 minutes.
Review: Who can go wrong with cheese, pasta and more cheese! Great weeknight meal!
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese (I used softened cream cheese because it’s cheaper and very similar)
1/4 cup chopped fresh Italian parsley leaves
1 tsp of each of the following: basil, thyme and Italian seasoning
1 pound cheese tortellini (the refrigerated type, not frozen)
shredded mozzarella
1/4 cup freshly grated Parmesan
Preheat the oven to 350. Using olive oil, lightly oil an 8 by 8 by 2-inch baking dish.Whisk the sauce, mascarpone cheese, parsley and other seasonings in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water according to package directions. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the mozzarella and Parmesan. Bake at 350 until bubbly and lightly browned, about 30 minutes.
Review: Who can go wrong with cheese, pasta and more cheese! Great weeknight meal!
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