Rachel C., as soon as I can get all the recipes from our Christmas meals, I'll post them here. I'll have to call my grandma for her dinner roll and cinnamon roll recipes. I'm pretty sure she'll share them. Maybe. lol.
Thursday, December 27, 2007
1 cup Hershey's cocoa
2 cups sugar
1 1/3 cups hot water
1 gallon whole milk
Combine cocoa, sugar, and hot water in pot. Bring to a boil and boil for 2 minutes. Stir in milk and heat until warm throughout. Do not boil once milk has been added. Serve with marshmallows ... the mini ones work best, obviously, but we didn't have them. I absolutely HATE hot chocolate and all hot drinks ... and I love this!!
Wednesday, December 19, 2007
1 lb beef stew meat, cut into 1/2 inch pieces
1 medium onion, chopped
1 package (8 oz) baby-cut carrots
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz) condensed beef broth
1/2 C flour
1 T Worcestershire sauce
1 t salt
1 t sugar
1 t marjoram leaves
12 new potatoes (1 1/2 lbs), chopped
1. Mix all ingredients except beef in crockpot.
2. Add beef; do not stir.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
4. Stir well before serving
I have never made this in the oven, but if you are limited on time, here you go...
**Additional ingredient: 8 oz can tomato sauce**
1.Heat oven to 325°.
2. Mix all ingredients except potatoes in ovenproof 4-quart Dutch oven.
3. Cover and bake 2 hours, stirring once.
4. Stir in potatoes.
5. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender.
This is so easy and soo good. You can make the salad from scratch if you want, but it really is better right out of the kits.
1 Caesar Salad Kit (found in salad aisle)
2 chicken breasts, cooked and seasoned
Pitas (or tortillas), warmed- I use the microwave.
After cooking chicken, cut it up into bite-size pieces. Mix the caeasar kit together as directed, and then mix chicken in with it- toss altogether. Spoon into warmed pitas and enjoy.
Sunday, December 16, 2007
Fudge brownie mix (I like Betty Crocker.)
1/2 C mint chocolate chips
1/2 C chopped pecans, optional
2 C confectioner sugar
1/4 C margarine
2 T mint jelly (I have found mint flavored apple jelly.)
1-3 t milk
1 C mint chocolate chips
1/4 C margarine
1. Preheat oven to 350°.
2. Grease bottom of 9 x 13 pan.
3. In large bowl, make brownie mix according to the directions.
4. Stir in mint chocolate chips (and pecans).
5. Spread batter in 9 x 13 greased pan.
6. Bake according to package directions.
7. Cool 2 hours
8. In small bowl, beat confectioner sugar, butter, mint jelly, and enough milk to bring mixture to spreading consistency; spread over cooled brownies.
9. In small saucepan, over low heat, melt glaze ingredi-ents, stirring constantly until smooth.
10. Remove glaze from heat; cool slightly.
11. Spoon glaze over the filling, spreading to cover.
12. Refrigerate until glaze hardens.
Okay, I know everyone probably has a snickerdoodle recipe, but you should try this one out. I made a bunch for some friends and have been receiving multiple emails asking for the recipe. I am sure they think that I have some super secret ingredient and I am sure they are surprised to discover that it is just a cake mix! I loved making these for everyone because they were so easy and made a lot! (By the way, I forgot to flatten the cookies, but they were still great!)
3 T sugar
1 t ground cinnamon
1 box yellow cake mix
1/4 C oil
1. Preheat oven to 375°.
2. Grease cookie sheet, if needed.
3. Combine sugar and cinnamon in small bowl.
4. Combine cake mix, eggs, and oil in large bowl; stir until thoroughly blended. (If there is still some dry cake mix left after stirring, you may need to add just enough oil to make it moist. It will be thicker so that you can form balls.)
5. Shape dough into 1 inch balls.
6. Roll in cinnamon-sugar mixture.
7. Place balls 2 inches apart on cookie sheet.
8. Flatten cookies with bottom of glass.
9. Bake 9-11 minutes.
This is an easy holiday treat.
-Hershey chocolate bars (the large ones)
1. Line cookie sheet with wax paper.
2. Unwrap and crush the peppermints into small pieces.
3. Melt the chocolate on low heat, stirring constantly. (Be careful not to burn the chocolate.)
4. Stir in crushed peppermint.
5. Pour onto lined cookie sheet and spread into a layer...no thicker than 1/4 inch.
6. Put in freezer until solidified.
7. Break into pieces and keep refrigerated or frozen until you are ready to serve.
If you want to be more festive, you can put the chocolate in candy molds.
1 T margarine
2 cloves garlic, minced
1/2 C sun-dried tomatoes, chopped (get the bag kind, NOT the kind in olive oil)
1 C chicken broth, divided
1 C heavy cream
1 lb boneless, skinless chicken breast
2 T vegetable oil
2 T fresh basil, chopped
8 oz dry fettuccini pasta
1. Cook the pasta according to the package directions.
2. In a large saucepan over low heat, melt margarine; add garlic and cook for 30 seconds.
3. Add the tomatoes and 3/4 C of the chicken broth; increase to medium heat and bring to a boil. 4. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
5. Add the cream and bring to a boil; stirring.
6. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
7. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté chicken; press on chicken occasionally with a slotted spatula.
8. Cook for about 4 minutes per side or until the meat is no longer pink inside. Remove from heat.
9. In the same skillet, over medium heat, bring 1/4 C chicken broth to a boil; stirring the pan juices.
10. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
11. Cut each chicken into 2 to 3 diagonal slices.
12. Toss pasta with 3-4 tablespoons of the sauce; top with chicken and coat with the cream sauce.
Saturday, December 15, 2007
This is a simple recipe as long as you get the chicken marinating ahead of time. (I actually throw the marinade into the bag with the frozen chicken and then throw it in the refrigerator to thaw.)
1/4 C water
1 T cornstarch
1/2 C teriyaki sauce
1 lb chicken, cubed
1 (8 oz) can water chestnuts, slivered
1 T vegetable oil
Cooked white rice
Iceberg lettuce leaves
1. Whisk together water and cornstarch.
2. Stir in teriyaki sauce.
3. Add chicken and water chestnuts. Stir to coat.
4. Marinate 30 minutes.
5. Cook chicken in skillet.
6. Serve with rice, etc.
Thursday, December 13, 2007
This is one of the best things you will ever put into your mouth. It feeds a bunch of people... I usually make it when the missionaries come over for dinner. They've even asked for the recipe to send home to their moms. I got this recipe from my friend Rebecca Lee.
16 oz Rigatoni
1 pkg. Italian Sausage, cooked (ground or finely sliced)
1 1/2 Tbsp. dried Thyme
2 cups whipping cream
1 can sliced olives
1 (14 oz) can diced tomatoes (Italian or garlic flavored; use the whole can, juice and all)
1 1/2 Tbsp. Italian seasoning
1 1/2 cups crumbled Feta Cheese (one small container)
2 cups Mozzarella cheese, grated
Bake at 375. Butter large casserole dish. Cook pasta, drain and put in dish. Cook sausage and drain fat. Mix everything, except cheese; add dash of salt and pepper. Cover with foil and bake for 20 minutes. Remove and mix in cheeses and bake for an additional 25 minutes. Let cool for approximately 5 to 10 minutes before serving.
This makes a ton and its one of my hubby's and kids' favorites. Its very, very easy and so yummy. Two suggestions to make it even better: Jack's salsa (only at Costco) and Wal-Mart (the neighborhood market off exchange and angel pkwy) fresh tortillas- delicioso!!
2 breasts chicken, cooked and cut into bite-size pieces
1 box Chicken-Broccoli flavored rice (Lipton or Rice-a-Roni)
1 can black beans (drained and rinsed)
Cook the rice as package directs. When completely done, add black beans and cooked chicken. Mix altogether. Warm a quesadilla-sized skillet and place one soft-taco-size tortilla on it and then layer cheese, rice mixture, and then a final layer of cheese and put one more tortilla on top (thus, forming a quesadilla). Cook until crispy. Flip and cook other side til crispy. Serve with sour cream and preferably, Jack's salsa.
2 hard boiled eggs
1 TBS mustard
2 TBS mayonnaise
dash of salt
dash of pepper
Dice hard boiled eggs into a bowl. Add remaining ingredients and mix well. Serve on bread for a sandwich ... or feed it to your 16 month old, straight out of the bowl. Every kid I've ever fed this to loved it. I loved it as a kid. Especially when we used the Easter eggs because the salad was multi colored. I was easily amused as a kid.
**I make this 2 eggs per sandwich ... and usually Gary isn't home in time for lunch. lol.
Posted by Janette Church at 12/13/2007 10:01:00 AM
Wednesday, December 12, 2007
Not to be confused with Steak Teriyaki, lol.Beef tenderloin filets
Yoshida's Original Sweet & Savory Sauce
Frozen French style green beans
Sticky Rice (I use the Calrose brand)
Sprinkle filets with garlic salt and pepper. In a screaming hot skillet with olive oil, sear filets on both sides for 1 minute. Add about 1/2 - 1 cup of Yoshida's and reduce heat to MEDIUM. Simmer filets in sauce for 2-3 minutes, each side. Please do not over cook these ... if you like well done steaks, I have no idea how this will turn out for you. Remove filets from skillet and place them on a bed of sticky rice. Add frozen green beans and cook in sauce for 2-3 minutes. Pour green beans and a little sauce over the filet and rice. You're going to love this steak!!
Thursday, December 6, 2007
1 lb ground sirloin
handful of oats (I like the texture of the old fashioned oats best)
1/2 small onion, chopped
Spaghetti sauce (I like the Classico Traditional Sweet Basil) OR make your own ... I'm no Martha
Tuesday, December 4, 2007
2 cups all-purpose flour Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. These are really yummy and so fun to make. And they will make your house smell DELIGHTFUL as they bake. Enjoy!
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1/2 cup shopped Craisins
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powderPreheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
These are really yummy and so fun to make. And they will make your house smell DELIGHTFUL as they bake. Enjoy!
Friday, November 30, 2007
1-2 boneless, skinless chicken breasts
1 cup frozen peas & carrots
1 cup diced potatoes
1/2 small onion
1-2 TBS flour
2/3 cup milk
1 chicken bullion cube
Heat 1 TBS olive oil in skillet until hot. Add chicken breasts and diced onion to hot skillet. Garlic salt and pepper them. Cook 5 minutes, each side. Remove chicken from skillet and allow it to rest on a cutting board for 5-10 minutes. Add chicken bullion cube to skillet with olive oil remains. Add flour to the remaining olive oil and "chicken goodness" in the skillet and combine with a whisk. Have milk ready. Add milk, while whisking the olive oil/flour roux. (thank you Julie, for telling me how to spell "roux") The sauce will thicken quickly. Add potatoes and cook for 5 minutes. If your sauce gets a little too thick, add more milk. Add peas & carrots. Heat throughout, approx. 3-5 minutes.
Unroll crescent rolls. Spoon mixture onto the roll and bring the top over to "close" the roll. If you are a total Martha, you can brush the tops with butter or an egg wash ... I just sprayed them with butter flavored Pam and it did the same thing. I'm no Martha. Bake at 375 for about 8-10 minutes, or until golden brown. Eat with a fork ... although I triple dog dare you to eat these with your hands. lol.
Thursday, November 29, 2007
This makes a large pot so you will have leftovers.
1 T vegetable oil
1 lb boneless, skinless chicken breast
1/2 C onion, diced
1 clove garlic, pressed
4 C chicken broth
1 C masa harina (used to make corn tortillas and usually found with the Latin foods)
3 C water
1 C enchilada sauce
16 oz Velveeta
1 t salt
1 t chili powder
1/2 t cumin
Cheddar cheese, shredded
Crumbled corn tortilla chips
Pico de gallo
1. Add 1 tablespoon of oil to a large pan over medium heat.
2. Add chicken breasts to pan and brown for 4-5 minutes per side; set chicken aside.
3. Add onions and garlic to pan and sauté over medium heat for about 2 minutes, or until onions begin to become trans-lucent.
4. Add chicken broth.
5. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
6. Add masa mixture to pot with onions, garlic, and broth.
7. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil.
8. Shred the chicken into small, bite-size pieces and add it to the pot.
9. Reduce heat and simmer soup for 30-40 minutes or until thick.
10. Serve soup in sups or bowls, and garnish.
Pico de gallo:
Mix the following ingredients: 2 medium tomatoes, diced; 1/2 C diced Spanish onion; 2 t chopped jalapeno pepper; 2 t finely minced fresh cilantro; pinch of salt
This is just an easy dinner that was one of my favorites as a kid. (Keep in mind that I was a VERY picky eater.)
2 C rice, cooked
26 oz can of cream of chicken soup
1 lb chicken, cooked and diced (or 2 large cans of cooked chicken)
1. Layer rice, chicken, and soup in 9 x 13 casserole.
2. Microwave until warmed through.
You can also add broccoli or other veggies to the casserole.
Tuesday, November 27, 2007
I mentioned this on my blog, and thought that everyone should have the opportunity to have Filthy Wilma in their life. It's a family favorite!
1 1/4 cup flour
1 cup chopped pecans
1 cube butter (room temp) cubed
Mix the flour and butter together and add the nuts. Press into a 9x13 pan (sometimes I put it into two pie pans) and cook at 350 for 20 minutes. Cool completely.
8 oz Cream Cheese
1 cup powdered sugar
3/4 tub of Cool Whip
Mix together and spread on the cooled crust
1 small package instant chocolate pudding
1 small package instant vanilla pudding
2 1/2 cups milk
1 tsp vanilla
Mix together and spread over the first filling. Top the whole thing off with the rest of the cool whip and sprinkle with some more chopped pecans.
Monday, November 19, 2007
1 lb. chicken (about 2 chicken breasts)
2 Tb. oil
1 can chicken broth
1- 8 oz. can tomato sauce
1 pkg. mild taco seasoning
1- 12 oz. can drained corn
1 med. red pepper sliced in strips
1 1/2 cup minute rice
1 cup shredded cheese
1 bag tortilla chips
some sour cream
Saute chicken in oil in a big skillet (big enough to hold all of these ingredients). When chicken is done, in skillet, just break into bite-ish size pieces with forks. Add broth, tomato sauce, and seasoning. Bring to a boil. Reduce heat, cover, simmer for 5 minutes. Add drained corn and sliced pepper. Bring to a full boil. Stir in uncooked rice. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover again and let stand for just a little while. Serve with chips, sour cream and guacamole. This is even better hours after you make it so you can make it one night have it the next day or make it in the morning and have it that night. Yummy!!!
And a yummy guacamole recipe to boot!
3-4 ripe avocados
juice of 1 lime
salt to taste
1 tsp. chili powder
1/2 tsp. garlic salt
1/4-1/2 tsp. cayenne pepper
1/4 cup mayonnaise
1/4 cup sour cream
Mash the avocados with a fork pour juice over them and add the rest of the ingredients. I do a lot of add a little, taste it and add what I think it is missing, so play around with it. The best way to tell is to taste.
My favorite restaurant is Bahama Breeze. They used to have one here in Frisco, but for some reason it closed... :(
My favorite meal was Jerk Chicken. I was craving it the other day, so I had to come up with my own version.
1 lb chicken, cut into strips
1 bundle of asparagus, cut into one inch pieces
1 container of cut mushrooms
16 oz bow tie Pasta
1 container Alouette garlic and herb cheese spread (you'll find this at the store with the specialty cheeses)
1/2 cup half and half
1/4 cup parmesan cheese
Salt to taste
Marinate chicken in Jerk seasoning overnight.
Cook the chicken and set aside. In a large nonstick frypan, put 3 tablespoons olive oil or butter. When hot, add the mushrooms. Sautee the mushrooms, when they are almost done add the asparagus and put the lid on the pan.
In a large pot boil water, add pasta cook according to package directions.
For cheese sauce, get a small sauce pan add the Alouette spread, half and half, and parmesan. Heat over medium low heat until smooth.
Once the asparagus is bright green and cooked how you like it, add the chicken. When chicken is heated through, add the pasta and the cheese sauce. Salt to taste (important to add salt!)
Before I serve this I move it into a pretty dish and sprinkle with parmesan cheese.
Okay, I'm sure that most of y'all know how to make a good roast ... this is for those who want to learn. Oh, and this isn't my picture ... it's Food Networks ... but it will do. I had 12 ravenous adults eating at my house yesterday and I think they would have KILLED me on the spot if I asked to wait to take a picture. But I still wanted something to get your taste buds going.1 eye of round roast
1-2 onions; depending on their size
6-20 potatoes; depending on how many you're feeding
a whole lotta carrots; everyone loves carrots
8 beef bullion cubes; I don't use beef broth because I like the concentrated flavor from the bullion.
garlic salt (I love Lawry's)
*This is the most crucial step: Coat all sides of roast with garlic salt and pepper; sear roast in screaming hot skillet, coated with olive oil, until all sides are caramelized. This step is so crucial because it locks in and seals all the juices into the meat. Add the bullion cubes and 1 cup of water to the bottom of a crock pot, and turn it to HIGH. (if you don't have a crock pot ... go get one ... I don't know how you've made it this far without one) Cut up the onion; don't dice it ... you want rings ... think onion rings, or half rings. Place fully seared meat on top of bullion cubes. Dump onions on top of meat. Cover and cook for 5-6 hours on HIGH. The meat will be falling apart ... this is what makes a good roast! For the last hour, add your carrots and potatoes, unless you plan to make mashed potatoes and gravy from the beef drippings ... which is what I did yesterday ... it's all gone now. It was that good. Then again, we had 12 adults eating. That could have had something to do with it. Oh, and don't forget to make some peas ... there's nothing like gravy with peas. YUM!
Saturday, November 17, 2007
Friday, November 16, 2007
These are my absolute favorite cookies, as of late. You can throw anything in them you like, for your own fun twist.
1 1/4 cups butter, softened
2 cups sugar
2 tsp. vanilla
2 1/2 cups flour
3/4 cup cocoa
1 tsp. Baking soda
1/2 tsp. salt
Milk chocolate chips
Cream butter and sugar in large bowl (use mixer or beaters). Add eggs and vanilla, blend well. Blend remaining ingredients into creamed mixture. Finally, add 1/2 bag milk chocolate chips and desired amount of crushed Oreos. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-11 minutes. Enjoy!
Monday, November 12, 2007
This is not really a recipe as much as just an idea. I make these with my oldest son and he loves it more than I ever thought he would. Here we go:
5 medium granny smith apples
1 bag kraft caramels (unwrapped, of course)
2 tbs water
1 bag wilton melting chocolates
topping of choice
1. wash and dry apples, then insert craft stick
2. line cookie sheet with wax paper sprayed with cooking spray - so apples don't stick
3. micro caramels and water until smooth.
4. dip apples into caramel and allow excess to drain off. scrap the bottom of the apple flat and place on wax paper.
5. place apple lined cookie sheet and pop in the fridge for 15 min. - just long enough for caramel to get firm
6. mirco chocolates until smooth & repeat dipping the apples
7. allow chocolate to firm slightly before rolling the apples in topping.
My tip: I use a 4 cup measuring cup so I can dip the apples in the cup. It makes it easier to get an even coating and clean up is a breeze.
Topping ideas: nuts, crushed peppermints, chocolate chips, toffee bits, sprinkles (perfect with holiday themed ones), chopped m&ms, or alternating colored chocolate drizzled on top
1 cup dry kidney beans
2 cups dry pinto beans
1 cup dry black beans
2 cans diced tomatoes
1 lb lean ground beef (ground turkey also works great)
1 small onion, chopped
1 can diced green chilies
Rinse and drain beans thoroughly. Soak beans overnight in a pot with 3 times as much water as there are beans. Drain and rinse beans again. Return beans to pot and add water until it fills 1 inch above the beans. Boil beans for about 45 minutes, or until tender.
In the meantime, brown meat in a separate skillet. Sprinkle meat generously with chili powder (about 5 tables spoons). Meat should be caked with chili powder. Add meat to the tender beans. Add remainder of ingredients. Make sure the beans are tender before you throw everything else in ... the acid in the tomatoes will prevent the beans from cooking further and you don't want crunchy beans. Once everything is in the same pot, cook for another 30 minutes, tasting along the way; adding more salt/chili powder/pepper as needed. Serve with chips and cheese!!
2-3 lean steaks, cubed (I use beef tenderloin)
2 cups green beans
2 cups Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
2 cups prepared sticky rice (I use the Botan Calrose brand -- white bag with red flower)
Saute the cubed steak in a hot pan with olive oil. Sprinkle steak with garlic salt (Lawry's Garlic salt is my fav) and pepper, turning cubes to cook on all sides. When steak is fully cooked and starts to caramelize, add about 2 cups of the Yoshida's sauce. Allow steak and sauce to come back to a boil (add more sauce if you think you need it) and then let simmer for about 25 - 30 minutes, so that the meat tenderizes a little bit. Add green beans for the last 5 minutes of cooking. Serve over sticky rice ... or whatever rice you prefer.
***I'm not sure where all you can find Yoshida's sauce, but I buy mine in the 1/2 gallon size at Sam's Club and it lasts all year.
Friday, November 9, 2007
This is a recipe that comes from the Davis family...
8-10 big green apples, peeled and shredded
1 t cinnamon
3 T Tapioca
1 t vanilla
Handful of redhots
1 3/4 C sugar
1 package refrigerated pie crust
1. Line 9-inch pie plate with one pie crust.
2. Mix all ingredients together.
3. Pour apple mixture into unbaked pie crust.
4. Put a dab of margarine on top of apple mixture.
5. Put on top crust and seal edges.
6. Brush top with milk.
7. Sprinkle with sugar and cinnamon.
8. Bake at 350° for 1 hour.
Wednesday, November 7, 2007
4 cups chicken broth
4 cups water + 4 bullion cubes
4 carrots (peeled and sliced)
2 celery stalks
5 chicken tenders (cooked and chopped)
1 can cream of chicken soup
2 cups egg noodles (cooked)
Boil broth, water, bullion and veggies until carrots are tender (about 6-7 minutes) Add chicken - heat through. Add cream of chicken soup - heat. Add cooked noodles. Serve.
Also, it's a matter of taste but I love to add fresh ground pepper (or just regular pepper). Don't add salt because the bullion and broth have enough. Enjoy!
Monday, November 5, 2007
My sister made Chicken Ranch Pizza last night, so I decided to try it, but NO RANCH. So I did Caesar instead. It was yummy and worth posting.
Pizza Crust (Italian Mother-in-Law approved):
1 T yeast + 1 cup warm water + 1 tsp sugar
Proof yeast and then add:
3 cups flour
1 tsp salt
1/4 cup olive oil
Marinate in Caesar dressing or soy sauce and lemon. Bake and shred.
Top crust with favorite Caesar dressing, chicken, chopped bacon, mozzarella and Parmesan cheese. Bake at 400 degrees for about 10 minutes (depending on how "done" you like your pizza.)
Ok- this is my first post since being added to this blog- thanks Janette for thinking of me! I love to cook- so this is right up my alley. You've gotta try these- it makes a ton of food and you just stuff it in a tortilla...its so good that you don't need anything else in there with it, but, if you must, its great with sour cream, salsa, lettuce, guac, etc. :) Enjoy!
3-4 lbs. pork roast (shoulder, Boston butt, sirloin)
1/2 bunch cilantro (stems removed)
1 can Mexi-stewed tomatoes (undrained)
1 tsp. minced garlic
Season pork roast (I used salt and pepper) and brown on all sides in hot olive oil. Then, put in crock pot. Pour garlic on top, then add tomatoes and cilantro. Cook on high for 4 hours, or until pork falls apart. Remove from crock pot, shred, remove fat, and place in pan. Sprinkle cheese over top and cook at 375 for 30 minutes, until crispy on top. Serve with tortillas. So yummy!
Saturday, November 3, 2007
3-4 chicken breasts, cooked & diced
18 corn tortillas
1/2 cup cooking oil
2 cups shredded Colby jack cheese
1/4 cup butter
3/4 cup finely chopped onion
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 (4 oz) cans diced green chilies
In a large bowl, combine cheese, onion, 1 can chilies, and chicken. Set aside. Fry tortillas in large skillet, one at a time in hot oil for 5 seconds, each side. Drain tortillas in between paper towels as you cook them. Spoon chicken mixture onto all tortillas, rolling them up, and placing them seam side down in large greased baking dish.
In sauce pan, melt butter then blend flour into butter to make a roux. Add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and 1 can green chilies. Cook until heated through, but DO NOT BOIL.
Pour sauce over enchiladas and bake at 450 degrees for 15 minutes; then set oven to BROIL and cook for another 4-5 minutes (watch them closely ... I'd really hate for you to burn them now!) Enchiladas are done when sauce in the center is bubbling.
1 3/4 cups flour
1 TBS baking powder
2 eggs, separated egg yolks and egg whites
1 3/4 cups milk
1/2 cup oil
2 TBS sugar
1 pkg bacon, trimmed
Using cooking scissors trim the bulk of the fat from the bacon strips; then cut bacon into small pieces. Fry bacon until lightly crispy. Drain on paper towels and set aside.
Mix flour, baking powder, egg yolks, oil, sugar, and bacon in a bowl. Beat egg whites in a separate bowl until stiff peaks form. Gently fold egg whites into remaining mixture. Fold until just a few, but not all of the egg whites are blended. Do not over mix. Cook as desired. Serve with maple syrup, unless you're like my husband and the thought totally grosses you out.
When I am pregnant, I am a BIG fan of quick, easy dinners. I can usually manage a decent meal for my family by cooking seasoned chicken in a skillet, making rice or pasta, and heating up a veggie. I have a few seasoned chicken "recipes", but I am always looking for more ideas. Here are the seasoning options that I usually use:
(1) Lemon Pepper-- Just season your chicken with lemon pepper seasoning before throwing it in the skillet.
(2) Paprika-- Season lightly with paprika, salt, and pepper.
(3) Mexican-- Mix salsa and cumin seasoning together, then pour into skillet while chicken is cooking. Top the chicken with the salsa mixture and cheese before serving.
(4) Italian Herb-- Season with italian seasoning (that is really what the bottle says), salt, and pepper.
I think I have a few others, but I can't recall them now. I would love to hear what you do for a quick seasoning.
Posted by Angela at 11/03/2007 11:19:00 AM
Friday, November 2, 2007
I made these on Halloween morning. They were really yummy. This makes about 12 pancakes.
2 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cup milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. 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. Brown on both sides and serve hot.
Thursday, November 1, 2007
I'm calling this breake, because it's somewhere between bread and cake. It's denser like bread, but ultra moist like cake. Anyone want some breake?
Preheat oven to 350 degrees. Combine cake mix, oil, pumpkin, and eggs using electric mixer. Gradually add the water and mix until uniform throughout. Separate into 2-3 loaf pans, depending on how full you want them. (I used 3 ... kinda wished I had used 2) Sprinkle the top of the loaves with sugar. Bake at 350 for about 40 minutes, depending on the thickness of your loaves. I pulled mine out when the knife came out clean ... and I cannot believe how moist this stuff is! I cut it while it was still hot, but still ... I think it's going to be very moist even after it cools. VERY YUMMY! Not bad for a made up breake. Thanks Mom, for your suggestions! (my mom is the greatest cook, chef, baker ever!)
Wednesday, October 31, 2007
2 cups sugar
1 1/4 cups Karo syrup (light)
3 cups whipping cream
* chopped pecans, optional (personally, I like them better without nuts)
Bring sugar and Karo syrup to a boil - to dissolve sugar. Add cream one cup at a time, bringing to soft ball stage after each addition. Butter a 9 x 13 pan. If you are adding nuts, sprinkle the bottom of the pan with chopped pecans now. Pour caramel into pan. Let cool completely and cut into squares. SO DANG GOOD!
** This is really Gary's Grandma's recipe, but I only know these caramels as his ... he makes them every holiday season. I have the greatest husband.
1 bag/box flavored pasta, prepared according to directions
1 cup frozen peas & carrots
Okay, so this is totally NOT a recipe, but Ryan loves this and it sneaks his vegetables into his lunch and dinner ... oh, and it's easy! Every other day, I make up a box of this stuff and it lasts for 4-5 feedings. Make sure that when you make it for your little one that you utilize the opportunity to prepare it with whole milk AND real butter. These little boogers need the calories!
Also, I found these perfect little bowls at Wal-Mart. They're the Nuby brand and they come with lids and they're 2 for $1. Can't beat that! So I bought about 80 (just kidding) and I keep all his food in them and that way we know when we're out ... and Gary knows EXACTLY what to feed him when I'm gone. Quit rolling your eyes at me ... can you tell I'm a first time mom? lol
Moist with pumpkin and warm with spices, this autumn quick bread comes together in minutes. We like it sliced and spread with cream cheese. I found this awesome recipe on one of my favorite blogs, desertcandy.blogspot.com
2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tsp each cinnamon, ginger, allspice
1/4 tsp each cloves, nutmeg
1 cup pureed pumpkin (homemade or canned)
1/2 cup molasses
1/3 cup vegetable oil
1/4 cup milk
1. Preheat oven to 350 F. Grease a 9" loaf pan. Combine dry ingredients (flour, sugar, leavening, spices) in a large bowl. Combine the wet ingredients (pumpkin, molasses, egg, oil milk) in another bowl. Add the wet ingredients to the dry ingredients and stir with about 10 vigorous strokes to combine.
2. Pour into prepared pan. Bake 35-40 minutes, until a toothpick inserted into the center emerges clean. Cool on a rack.
Tuesday, October 30, 2007
-1 (15 ounce) can pumpkin puree
-1 cup vegetable oil
-2/3 cup water
-3 cups white sugar
-3 1/2 cups all-purpose flour
-2 teaspoons baking soda
-1 1/2 teaspoons salt
-1 teaspoon ground cinnamon
-1 teaspoon ground nutmeg
-1/2 teaspoon ground cloves
-1/4 teaspoon ground ginger
-1/2 cup semi-sweet chocolate chips (optional)
-1/4 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees. Grease and flour 3 loaf pans
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the 3 prepared pans.
3. Bake for about 50 minutes in preheated oven.
2-3 garlic cloves, minced
5 1/2 T olive oil
1 1/2 lb mushrooms, sliced
2 C fresh roma tomatoes, diced
1 C green onion, chopped
1 t crushed red pepper
2 C chicken broth
1 1/2 lb boneless, skinless chicken breast
16 oz uncooked bowtie pasta
1. Cook pasta according to package directions.
2. Cook chicken; dice.
3. Cook and stir garlic in hot oil in large skillet over medium-high heat until lightly browned.
4. Add mushrooms, tomatoes, green onions, and red pepper; cook and stir 2 minutes. (If you like well done mushrooms, add them before adding the tomatoes and green onions and cook until done.)
5. Add broth; simmer mixture to reduce slightly.
6. Add chicken and pasta; heat through.
Monday, October 29, 2007
1 eye of round roast
1 jar salsa (I use homemade, but I'm sure you would love it with your favorite salsa)
1 pkg refrigerator crescent rolls OR 1 pkg refrigerator pie shells (the ones that are rolled)
* diced sauteed potatoes, optional
Prepare the beef by searing the roast, seasoned with garlic salt, on all sides. Place the roast in the crock pot with jar of salsa dumped on top. Cook on high for 5-7 hours ... until the beef begins to pull apart with ease. Remove beef from pot and allow it to rest on a cutting board for at least 10 minutes before shredding it. Shred beef using 2 forks. Place shredded meat back in crock pot to soak up salsa juices.
Using crescent rolls
Unwrap the crescent rolls and place a good portion of meat on the middle and pile cheese on top of that ... roll pastry until each end touches and seals. Place on greased cookie sheet and bake at 375 for about 12 minutes.
Using pie pastry shells
Unroll pie pastry. Using a large cup or small bowl, cut out circles of dough. Place a pile of meat in each circle and a little cheese on top. Dab the edge of one side of pastry with water. Pull the other side over to meet the damp edge and seal. Place on greased cookie sheet. Bake at 375 for about 12 minutes. ***Gary likes to add sauteed diced potatoes in these kind of empanadas.
* For those of you that came to the Halloween Party, this is how you should make your empanadas ... I was in a hurry. lol. ENJOY!
Sunday, October 28, 2007
For a delicious Halloween treat, try these yummy cookies! We took them to a Halloween party and the plate emptied in no time. In fact, we made them again two days later because we didn't get enough.
PUMPKIN CHOCOLATE CHIP COOKIES
1 c. pumpkin
3/4 c. sugar
1/2 c. oil
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
about 140 calories per cookie
Thursday, October 25, 2007
I was given this recipe by a newlywed when I was a newlywed so it feeds just two, but it shouldn't be hard to make a bigger batch.
2 medium baking potatoes
1 14.5 oz can of chicken broth
2 T sour cream
1/8 tsp fresh ground pepper
Cheese, bacon bits and chives to top (optional)
Bake potatoes. Cut one into fourths and blend with broth until smooth. Transfer to a saucepan. Dice second potato and add to mixture. Carefully stir in sour cream and pepper. Heat through, but do not boil. Serve topped with your favorite baked potato toppings. Yummy and fast!
1 Tbs. Sugar
1 Tbs. Chili Powder
2 tsp. Salt
1/4 tsp. Mustard Powder
1/4 tsp. Dried Thyme
2 (1-pound) Pork Tenderloins
In a small bowl combine sugar, chili powder, salt, mustard powder, and thyme. Rub mixture on the tenderloins, coating all sides. Shake off any loose spices. Place meat in a baking dish. Cover and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, make the BBQ Sauce. Once done refrigerating set meat on a hot grill, searing it on all sides (about 1 minute each side). Place back in baking dish, cover with aluminum foil, and bake at 350 degrees for 1-2 hours.
1 c. Hickory BBQ Sauce
3/4 c. Ketchup
1/3 c. Orange Juice
1 Tbs. Soy Sauce
1 tsp. Hot Sauce
In a medium saucepan mix sauce ingredients and bring to a simmer. Cook over medium-low , stirring occasionally for 10 minutes. Remove from heat.
*I got this recipe out of a magazine and fell in love with it. If you don't feel like making the sauce, that's fine because it tastes great with out it too.
Posted by Emily at 10/25/2007 06:53:00 PM
1 1/2 cups sugar
2 cans crescent rolls (can use large rolls)
1 tsp vanilla
1 tsp cinnamon
1 stick of butter
2 or 3 -8 oz blocks of cream cheese (I used 2)
In a small bowl combine cinnamon and 1/2 cup sugar.
Set aside for a topping.
Mix cream cheese, vanilla, and rest of sugar in a
bowl. Set aside.
Place one can of crescent rolls in the bottom of a
9x13 pan. Spread cream cheese mixture on dough and
then top with 2nd pkg of crescent rolls. Melt butter
and pour on top. Sprinkle with cinnamon and sugar
Bake at 350 for 30 minutes.
Wednesday, October 24, 2007
This is a great and easy salad. I am picky when it comes to salad and I really enjoy this salad!
4 slices bacon, diced
1/4 C white or cider vinegar
8 oz spinach
5 medium green onions, chopped
2-3 t sugar (use 3 tsp if you like a sweeter dressing)
1/4 t salt
1/8 t pepper
1. Cook bacon in skillet over medium heat, stirring occasionally, until crisp. (Do not drain bacon fat.)
2. Stir in vinegar; heat through; remove from heat.
3. Add spinach and onions to bacon mixture.
4. Sprinkle with sugar, salt, and pepper.
5. Toss 1 to 2 minutes or until spinach is wilted.
By the way, if you want a printer friendly page of this recipe, email me and I will send it to you.
Sunday, October 21, 2007
A fun Sunday night dessert! JT & I had some friends over tonight and this dish was hit. Super easy and very tasty.
Deep-Dish Apple Crisp
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled and cut into pieces
1/2 cup chopped nuts (walnuts, pecans or almonds) (optional)
2 1/2 pounds apples, peeled, cored, and cut into 1-inch chunks
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
Heat oven to 350°F.
For the topping, combine the flour, oats, sugar, and cinnamon in a medium bowl. Add the butter and cut it in until coarse crumbs form. Stir in the nuts; set aside.
For the filling, toss the apples with the remaining ingredients. Pile them into a 2-quart baking dish with sides at least 2 inches high. Spread the topping over the surface of the apples. Bake in the middle of the oven until the apples are tender, about 1 hour.
Thursday, October 18, 2007
8 oz. pkg cream cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 cup bottled pizza sauce
1/2 cup green pepper, finely chopped (optional)
1/2 cup red pepper, finely chopped (optional)
3/4 cup pepperoni slices, chopped
Prehead oven to 350 degrees. In a bowl, combine cream cheese, Italian seasonings and garlic powder. Spread over the bottom of a greased 9-inch plate. Combine the cheeses. Sprinkle 1/2 of the cheeses over the cream cheese layer. Top with the pizza sauce, peppers and pepperoni. Sprinkle with the remaining cheeses. Bake for 20 minutes. Serve with bread sticks.
It's a favorite around here, this cookie. Chocolatey as can be, it even has the surprise of a rolo candy melted in the middle. The recipe is a classic from my sister in law, Jenni. Presenting ...
Wednesday, October 17, 2007
Hey guys!! Gotta share this recipe/idea with you. Ever heard of dinner in a pumpkin??? Dont throw those pumpkins away!!!! The origional recipe is with spaghetti but I hate spaghetti- my mom has always used this recipe for us 6 kids. This is a general recipe, assuming you know how to make a few things such as salad et. the magic is in the concauction of it all once its thrown together! Happy Harvest!
Pick out your FAVORITE medium sized pumpkin, about the size of a basketball would feed about 7 people (This is really a cute dinner so you might as well impress a lot of people, just keep in mind the quantities as you create this dinner!! The bigger the pumpkin the more people you feed!!!
Carve out that pumpkin- get all those guts out- but don't throw away the seeds!!! Get the pumkin nice and clean inside.
Place the pumpkin and top of the pumpkin on a cookie sheet, do not put the top of the pumpkin on top, set it to the side on the sheet. :) Put about 4 tablespoons of butter on the bottom center of the pumpkin. Jab the pumpkin with a fork about 4 or 5 times all around the outside. Stick it in the oven at 350 for about 45 minutes.
While the pumpkin is cooking, make your FAVORITE stuffing recipe. Why not add celery and apples to your stuffing! The more Harvesty the better! Cook chicken breast as you usually would and then slice or dice the chicken, once cooked, and add it to the stuffing.
Gravy- make your FAVORITE Gravy recipe!
Once the pumpkin has been cooking about 45 minutes put the stuffing inside the pumpkin and put it back into the oven for about 15 more minutes.
Harvest Salad: (I got this idea from the Red Robin harvest salad, just add chicken and it can be its own meal!)
While the pumpkin finishes cooking create your harvest salad! Quantities depend on what you would like more of. Ya'll know how to make salad so I wont tell ya how much just what to put in.
Your FAVORTE greens (Lettuce and spinach at the least)
candied walnuts (See direstions on how to do this below)
Feta cheese or goat cheese
Top with cooked pumpkin seeds!!! (See directions on how to do this below)
Rasberry viniagarette dressing or any sort of fruity or sweet dressing with a vinagarette base. Honey musterd viniagarette is also yummy.
Simply heat up your frying pan, put about a 1/4 cup of butter inside as well as 1/4 cup brown sugar. Let it melt together (while stirring) on medium heat then add the walnuts and stir. basically you are just coating the nuts in caramel that will soon dry:) Let cool before adding to your salad.
Cooked pumpkin seeds-(they taste better than they sound!)
take all those pumpkin seeds from that poor pumpkin you just gutted:) Wash them so there are no stringy orange squash attached any longer. Dry them out and spread them across a cookie sheet. Add about 1 tablespoon of salt. (Depending on how much salt you like) and about 2 tablespoons of butter. Just dalop the butter on top of the seeds and stick into the oven for about 30 minutes (Browning and drying the seeds) Continually stir the butter and salt around on the sheet to evenly coat all of the seeds. you will know that they are done when they are browned and crunchy, not sticky when you eat them.
Now add your third item.
Perhaps green beans?
Perhaps jello with celery and apples or other fruit in a wreath formation on top?
Perhaps yummy orange rolls?
And if you really wanna impress them add some sparkling cider to your dinner!
And make an apple pie or oatmeal cookies, carameled apples or something for desert! (Keeping with the Harvest theme)
the best thing about this dinner is that it only takes about 1.5 hours to do it all. you'll be amazed. Enjoy everyone! Hope you like it and happy harvesting!
PS- Photos are not from my dinner- i have yet to make it this month. But they give you the general idea what it is supposed to look like.
Posted by Ari Lewis at 10/17/2007 06:15:00 PM
Tuesday, October 16, 2007
Hey guys- not a recipe right now but wanted to let you all know of this wonderful website called cooks.com. If ever I need a recipe for ANYTHING I can find it on here. And if I want it to be a simple recipe I'll just type in for example EASY cake fondant, and there ya go! An easy recipe. Anyways check it out. (Of course Im coming to this wonderous web site now adays before I go to that one:)
Posted by Ari Lewis at 10/16/2007 12:57:00 PM
Thursday, October 11, 2007
I got this caramel corn recipe in college actually when I was rooming with Janettes sister in law Cindy!!! (My mission companion) Hi Comp!! Anyways- its super easy and man do the boys love it! Great for football Sundays et.
1 package brown sugar (2 2/3 cup)
1 cup white karo Syrup (Corn syrup)
1 cube of butter or margerine
1 teaspoon vanilla
1 can sweetened condensed milk
About 4 packs of popcorn (depending on how caramally you like your popcorn)
Pop all of your popcorn and place it in a large mound onto a countertop covered in wax paper. (Tape the sides down- its going to get sticky!) Bring the brown sugar, corn syrup and butter to a boil. Stir in condensed milk; simmer, stirring constantly until mixture comes to a soft ball stage. (234 to 238 degrees). Stir in vanilla. Pour over popcorn mixing it around with a wooden spoon. Let cool and enjoy!