Thursday, November 13, 2008
OH MY!
This is some of the best garlic bread I have ever made/had! It's almost a meal itself! THIS IS IT!
Tuesday, November 4, 2008
Tuesday, October 14, 2008
For A Change...
So we have been trying to eat different things and get out of the habit of tacos once a week or something silly like that....some dishes are really good and yet they seem to escape the monthly menu or you maybe only make them twice a year.
BLT's are one of those things for us. We love them. We always enjoy them but somehow we always seem to "forget" about them when planning our monthly menu.
Last night we decided to "dress them up". We got our favorite bread instead of settling for what was laying around the house, we used pepper bacon instead of plain and we added some red onion. We didn't have any but I was thinking that avocado would have been wonderful too!
You could make it even more fun by making a "flavored" mayo...
Get yourself out of that cooking rut...tonight we are having Sole...I have never made sole. Let you know how that goes later!
BLT's are one of those things for us. We love them. We always enjoy them but somehow we always seem to "forget" about them when planning our monthly menu.
Last night we decided to "dress them up". We got our favorite bread instead of settling for what was laying around the house, we used pepper bacon instead of plain and we added some red onion. We didn't have any but I was thinking that avocado would have been wonderful too!
You could make it even more fun by making a "flavored" mayo...
Get yourself out of that cooking rut...tonight we are having Sole...I have never made sole. Let you know how that goes later!
Monday, October 13, 2008
Wednesday, August 20, 2008
These are a few of my favorite things....
Somehow I missed getting my little Pampered Chef cookie spatula in the picture but I did get the rest. I love my PC scoop for making perfect sized cookies..in this case the medium scoop.
I can't imagine baking cookies without my PC stoneware and what better place for the cookies to finish cooling than on my PC stackable cooling racks!
Yes I love PC stuff! I cook a lot and I cook with a lot of PC stuff! I have never had such beautiful cookies as I do with this stuff! I made cookies at my mom's house last weekend without the stoneware and it just wasn't the same. But of course, this all based on my personal preference!
Tuesday, July 29, 2008
Barbecue BLT Chicken Salad
1/4 cup mayonnaise
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cooked chicken breasts, chopped
2 medium tomatoes, chopped
1 celery rib, sliced
1/2 cup corn, canned
5 cups salad greens, torn
4 slices bacon, cooked and crumbled
In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, salt and pepper.
Mix well. Cover and refrigerate for at least 1 hour.
Combine the chicken, tomatoes, and celery. Stir in dressing.
Serve over salad greens and sprinkle with bacon and corn.
Enjoy this YUMMY salad!
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cooked chicken breasts, chopped
2 medium tomatoes, chopped
1 celery rib, sliced
1/2 cup corn, canned
5 cups salad greens, torn
4 slices bacon, cooked and crumbled
In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, salt and pepper.
Mix well. Cover and refrigerate for at least 1 hour.
Combine the chicken, tomatoes, and celery. Stir in dressing.
Serve over salad greens and sprinkle with bacon and corn.
Enjoy this YUMMY salad!
Tuesday, July 22, 2008
New Mexico Style Posole
3 tbsp vegetable oil
3 lbs boneless pork, cubed
2 medium white onions, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce, mild or hot enchilada sauce
1 (16 ounce) can seasoned tomatoes and green chilies ( I use Rotel)
1/2 c (4 ounces) taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 15.5 oz cans of hominy
Heat oil in a large skillet, add pork, onion and garlic and cook until pork is browned. Drain excess grease and liquids. In a 6 qt crock pot, add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano. After draining pork add to crock pot and cook on low to medium heat about 8 hours, stirring occasionally. Add more water while cooking if needed. Adjust seasonings if desired. Add drained cans of hominy last two hours of cooking. Remove bay leaf before serving.
Serve with corn bread, tortilla chips or even cheese quesadillas. Serves about 8
Honey Moist Cornbread
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup whipping cream or whole milk
1/4 cup oil
1/4 cup honey
2 eggs, lightly beaten
Stir flour, cornmeal, sugar and baking powder together.
Then stir in remaining ingredients.
Pour into a 9 inch greased baking pan.
Bake in a 400 degree oven for 20-25 minutes.
Let rest for 5 minutes or so before slicing.
Makes a very moist very tasty cornbread!
3 tbsp vegetable oil
3 lbs boneless pork, cubed
2 medium white onions, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce, mild or hot enchilada sauce
1 (16 ounce) can seasoned tomatoes and green chilies ( I use Rotel)
1/2 c (4 ounces) taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 15.5 oz cans of hominy
Heat oil in a large skillet, add pork, onion and garlic and cook until pork is browned. Drain excess grease and liquids. In a 6 qt crock pot, add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano. After draining pork add to crock pot and cook on low to medium heat about 8 hours, stirring occasionally. Add more water while cooking if needed. Adjust seasonings if desired. Add drained cans of hominy last two hours of cooking. Remove bay leaf before serving.
Serve with corn bread, tortilla chips or even cheese quesadillas. Serves about 8
Honey Moist Cornbread
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup whipping cream or whole milk
1/4 cup oil
1/4 cup honey
2 eggs, lightly beaten
Stir flour, cornmeal, sugar and baking powder together.
Then stir in remaining ingredients.
Pour into a 9 inch greased baking pan.
Bake in a 400 degree oven for 20-25 minutes.
Let rest for 5 minutes or so before slicing.
Makes a very moist very tasty cornbread!
Wednesday, June 11, 2008
Sorry Guys...
Life has just been too hectic and I don't really have time to squeeze in recipe posting.
Want a good recipe...searching for something new and fun?
Go to www.recipezaar.com and find new things...that is what I have been doing!
Want a good recipe...searching for something new and fun?
Go to www.recipezaar.com and find new things...that is what I have been doing!
Tuesday, April 22, 2008
Baked Potato Soup
Ingredients
2/3 cup butter
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potato, baked, cooled, peeled and cubed (4 cups)
4 green onion, sliced
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper
In a large soup pot, melt butter.
Stir in flour, heat and stir until smooth. Gradually add milk and half and half, stirring constantly until thickened.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.
Delicious!
***** Yumminess
***** Kids loved it
***** Easy
Super yummy! Tastes like a loaded baked potato turned into soup!
2/3 cup butter
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potato, baked, cooled, peeled and cubed (4 cups)
4 green onion, sliced
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper
In a large soup pot, melt butter.
Stir in flour, heat and stir until smooth. Gradually add milk and half and half, stirring constantly until thickened.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.
Delicious!
***** Yumminess
***** Kids loved it
***** Easy
Super yummy! Tastes like a loaded baked potato turned into soup!
Challah Bread
Ingredients
1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 egg
1/4 cup warm water (+ a tablespoon or so)
1 egg yolk, beaten with
1 teaspoon water
sesame seed or poppy seed
Directions
Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer.
Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
Add the next 6 ingredients to mixing bowl.
Mix with dough hook for 6 minutes.
Dough should be a little sticky so if it is too dry then add the tablespoon or so of water.
Place in oiled bowl, cover and let rise in warm place until double in bulk.
Punch down dough. (1st rise 45-60 min)
Let rise until double in bulk.
Punch down again. (2nd rise 40-60 min)
Divide dough into 3 equal parts.
Roll dough into three long strands.
Braid the strands, tucking ends under.
Cover with towel and let double in bulk. (3rd rise 40-60 min)
Brush with beaten egg yolk.
Sprinkle with seeds if desired.
Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
***** Yumminess
***** Kids love it
*** Easy
It tastes wonderful. My kids LUHVED it! It does take some extra work but it will be worth it!
1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 egg
1/4 cup warm water (+ a tablespoon or so)
1 egg yolk, beaten with
1 teaspoon water
sesame seed or poppy seed
Directions
Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer.
Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
Add the next 6 ingredients to mixing bowl.
Mix with dough hook for 6 minutes.
Dough should be a little sticky so if it is too dry then add the tablespoon or so of water.
Place in oiled bowl, cover and let rise in warm place until double in bulk.
Punch down dough. (1st rise 45-60 min)
Let rise until double in bulk.
Punch down again. (2nd rise 40-60 min)
Divide dough into 3 equal parts.
Roll dough into three long strands.
Braid the strands, tucking ends under.
Cover with towel and let double in bulk. (3rd rise 40-60 min)
Brush with beaten egg yolk.
Sprinkle with seeds if desired.
Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
***** Yumminess
***** Kids love it
*** Easy
It tastes wonderful. My kids LUHVED it! It does take some extra work but it will be worth it!
Thursday, April 10, 2008
Delicious Chicken Pot Pie
Ingredients
1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
4 cups chopped cooked chicken
2 pie crust (either store bought or your own recipe)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture
Cook over medium heat stirring constantly until thickened and bubbly
Stir in seasonings; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
My whole family loves this recipe. Sometimes I use cans of Veg All for the vegetables...I think you HAVE to have chunks of potato! I have made it with homemade pie crust and store bought...good either way.
1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
4 cups chopped cooked chicken
2 pie crust (either store bought or your own recipe)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture
Cook over medium heat stirring constantly until thickened and bubbly
Stir in seasonings; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
My whole family loves this recipe. Sometimes I use cans of Veg All for the vegetables...I think you HAVE to have chunks of potato! I have made it with homemade pie crust and store bought...good either way.
Banana Snack Cake
Ingredients
1/2 cup margarine
3/4 cup brown sugar
1/2 cup sugar
2 egg
1 cup mashed banana
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
Cream margarine and sugar, add eggs.
Beat in bananas and vanilla.
Mix in milk, and dry ingredients.
Mix well.
Pour into greased 9 by 13 and bake 350 for 25 minutes.
Cool completely.
**** 4 stars for yumminess
**** 4 stars for "my kid" friendly
***** 5 stars for ease
This is good. Not like WOW but good. We all enjoyed it and the guys at DH's work loved it. Great way to use up bananas! I frosted it with the Incredible White Frosting.
1/2 cup margarine
3/4 cup brown sugar
1/2 cup sugar
2 egg
1 cup mashed banana
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
Cream margarine and sugar, add eggs.
Beat in bananas and vanilla.
Mix in milk, and dry ingredients.
Mix well.
Pour into greased 9 by 13 and bake 350 for 25 minutes.
Cool completely.
**** 4 stars for yumminess
**** 4 stars for "my kid" friendly
***** 5 stars for ease
This is good. Not like WOW but good. We all enjoyed it and the guys at DH's work loved it. Great way to use up bananas! I frosted it with the Incredible White Frosting.
Incredible White Frosting
3 cups powdered sugar
3/4 c shortening
1 tbsp vanilla
2 egg whites
In a bowl, combine 1/2 c powdered sugar, the shortening, vanilla and egg whites. Blend well. Beat in remaining sugar until smooth and creamy.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
This is a fantastic white frosting! Wonderful texture...spreads awesome....very yummy! Think the best of both worlds between meringue and frosting.
3/4 c shortening
1 tbsp vanilla
2 egg whites
In a bowl, combine 1/2 c powdered sugar, the shortening, vanilla and egg whites. Blend well. Beat in remaining sugar until smooth and creamy.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
This is a fantastic white frosting! Wonderful texture...spreads awesome....very yummy! Think the best of both worlds between meringue and frosting.
Vegetarian Taco Salad
Ingredients
1 16 ounce can kidney beans, rinsed and drained
1 15 oz can garbonzo beans
8 3/4 ounces corn, drained
4 ounces green chilies
2-3 roma tomato, diced
3 green onion, sliced
1 tablespoon taco seasonin
1/3 cup light sour cream
4-5 cups mixed greens or shredded lettuce
5 ounces baked corn tortilla chips or polenta corn chips OR 1 baked tortilla bowl per person
Stir first seven ingredients (through sour cream) together in a large bowl until combined.
Layer chips on serving plates or set one shell on each plate and top with lettuce and then taco mixture.
Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
***** 5 stars for Yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
OH MY! This was incredibly yummy! My parents were very leary of it and not excited at all...and they LOVED this! The kids and hubby gobbled it up too! Experiement with the beans...use kidney beans, black beans, pinto beans and garbanzo beans to find your right combination!
1 16 ounce can kidney beans, rinsed and drained
1 15 oz can garbonzo beans
8 3/4 ounces corn, drained
4 ounces green chilies
2-3 roma tomato, diced
3 green onion, sliced
1 tablespoon taco seasonin
1/3 cup light sour cream
4-5 cups mixed greens or shredded lettuce
5 ounces baked corn tortilla chips or polenta corn chips OR 1 baked tortilla bowl per person
Stir first seven ingredients (through sour cream) together in a large bowl until combined.
Layer chips on serving plates or set one shell on each plate and top with lettuce and then taco mixture.
Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
***** 5 stars for Yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
OH MY! This was incredibly yummy! My parents were very leary of it and not excited at all...and they LOVED this! The kids and hubby gobbled it up too! Experiement with the beans...use kidney beans, black beans, pinto beans and garbanzo beans to find your right combination!
Baked Taco Salad Shell Bowls
Ingredients
1 (10 inch) flour tortillas
1 piece aluminum foil (12-inch)
warm water
1/4 teaspoon olive oil per "bowl"
Directions
If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
Drape a foil square over the top of each can.
Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
Quickly immerse a tortilla in the water, then lift out and let drain.
Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
Let cool on rack.
Repeat all steps until you have enough shell bowls for your meal.
Enjoy!
***** For yumminess
***** For "my kid friendly
***** For ease
Don't be scared from the amount of direction that this recipe has. They turn out wonderful and these taste like they were deep fried! Very very good! We used them for Vegetarian Taco Salad and everyone loved them!
1 (10 inch) flour tortillas
1 piece aluminum foil (12-inch)
warm water
1/4 teaspoon olive oil per "bowl"
Directions
If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
Drape a foil square over the top of each can.
Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
Quickly immerse a tortilla in the water, then lift out and let drain.
Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
Let cool on rack.
Repeat all steps until you have enough shell bowls for your meal.
Enjoy!
***** For yumminess
***** For "my kid friendly
***** For ease
Don't be scared from the amount of direction that this recipe has. They turn out wonderful and these taste like they were deep fried! Very very good! We used them for Vegetarian Taco Salad and everyone loved them!
New Mexico Syle Posole
Ingredients
3 tbsp vegetable oil
3 lbs boneless pork, cubed
2 medium white onion, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce
1 (16 ounce) can seasoned Rotel tomatoes with green chilies
1 (4 ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 15 oz cans hominy, drained
Heat oil in a large pot or dutch oven, add pork, onion and garlic and cook until pork is browned. Drain excess oil.
Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper, oregano and hominy. Cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.
Serve with cornbread.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
I LUHV this recipe! It is so tasty - my kids gobble it up -- it is really easy for how good it tastes! My kids actually request this recipe! It is a perfect warm up dinner in the winters and it isn't bad warmed up either! Adjust the spicyness by using mild, medium or hot enchilada and taco sauces.
3 tbsp vegetable oil
3 lbs boneless pork, cubed
2 medium white onion, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce
1 (16 ounce) can seasoned Rotel tomatoes with green chilies
1 (4 ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 15 oz cans hominy, drained
Heat oil in a large pot or dutch oven, add pork, onion and garlic and cook until pork is browned. Drain excess oil.
Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper, oregano and hominy. Cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.
Serve with cornbread.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease
I LUHV this recipe! It is so tasty - my kids gobble it up -- it is really easy for how good it tastes! My kids actually request this recipe! It is a perfect warm up dinner in the winters and it isn't bad warmed up either! Adjust the spicyness by using mild, medium or hot enchilada and taco sauces.
Thursday, March 27, 2008
Pistachio Cake
Ingredients
Cake
1 package instant pistachio pudding mix
1 box white cake mix
1 cup oil, plus
1 tablespoon oil
1/2 cup pistachio nuts, chopped (optional)
1 cup ginger ale
3 eggs
Frosting
1 package instant pistachio pudding mix
1(14ounce)can sweetened condensed milk
1(12ounce)carton frozen non-dairy whipped topping, thawed
Directions
Combine cake ingredients; mix about 5 minutes on medium speed.
Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans.
Bake at 350º for about 20 minutes. Remember that if you are using dark pans bake at 325. Check cake doneness with a toothpick.
Cool completely before frosting.
Frosting: combine all ingredients; stirring by hand.
Frost cake and refrigerate.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
**** 4 stars for ease
OH MY! This cake was wonderful! It was torture to smell it baking and know that we wouldn't get to eat it until the next day! The frosting is amazing and when you first mix it together you are sure it is not going to work as frosting but it comes together and it tastes wonderful. I didn't give it 5 stars on ease based mainly on the fact that I am not a big fan of making layer cakes...it's my cake laziness. It is not a hard cake to make at all- it just takes a little extra effort.
Cake
1 package instant pistachio pudding mix
1 box white cake mix
1 cup oil, plus
1 tablespoon oil
1/2 cup pistachio nuts, chopped (optional)
1 cup ginger ale
3 eggs
Frosting
1 package instant pistachio pudding mix
1(14ounce)can sweetened condensed milk
1(12ounce)carton frozen non-dairy whipped topping, thawed
Directions
Combine cake ingredients; mix about 5 minutes on medium speed.
Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans.
Bake at 350º for about 20 minutes. Remember that if you are using dark pans bake at 325. Check cake doneness with a toothpick.
Cool completely before frosting.
Frosting: combine all ingredients; stirring by hand.
Frost cake and refrigerate.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
**** 4 stars for ease
OH MY! This cake was wonderful! It was torture to smell it baking and know that we wouldn't get to eat it until the next day! The frosting is amazing and when you first mix it together you are sure it is not going to work as frosting but it comes together and it tastes wonderful. I didn't give it 5 stars on ease based mainly on the fact that I am not a big fan of making layer cakes...it's my cake laziness. It is not a hard cake to make at all- it just takes a little extra effort.
Big Grandma's Best Peanut Butter Cookies
Ingredients
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour(1/4 cup more if needed)
Directions
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
Bake at 350° oven for 11-13 minutes.
**** 4 stars for overall taste
??? My kids weren't here to try them
**** 4 stars for ease
These were crispy on the outside and soft inside...a trait I love in cookies but they didn't have a strong peanut butter flavor that I love. I think next time I will add peanut butter chips to them. My kids were not here to test them and most of them went to work with DH so I haven't heard how they went over. They are pretty easy to make but some people do not like the rolling in sugar step.
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour(1/4 cup more if needed)
Directions
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
Bake at 350° oven for 11-13 minutes.
**** 4 stars for overall taste
??? My kids weren't here to try them
**** 4 stars for ease
These were crispy on the outside and soft inside...a trait I love in cookies but they didn't have a strong peanut butter flavor that I love. I think next time I will add peanut butter chips to them. My kids were not here to test them and most of them went to work with DH so I haven't heard how they went over. They are pretty easy to make but some people do not like the rolling in sugar step.
Soft Chocolate Chip Cookies
Ingredients
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1(4ounce)package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips
Directions
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
**** 4 stars for taste
**** 4 stars for "my kid" friendly
***** 5 stars for ease
These were pretty good and I got lots of compliments on them but I wouldn't say they were the best cookies I have ever made. My kids said my other recipe was better. They are just as easy as drop cookies can be so they aren't hard. They had kind of a "crispy" outside and a soft inside so that was nice but over all taste wasn't mind blowing.
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1(4ounce)package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips
Directions
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
**** 4 stars for taste
**** 4 stars for "my kid" friendly
***** 5 stars for ease
These were pretty good and I got lots of compliments on them but I wouldn't say they were the best cookies I have ever made. My kids said my other recipe was better. They are just as easy as drop cookies can be so they aren't hard. They had kind of a "crispy" outside and a soft inside so that was nice but over all taste wasn't mind blowing.
Wednesday, March 19, 2008
Oven Fried Chicken Chimichangas
Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops(about 1/4 cup)
6(8inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving
Directions
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.
***** 5 stars for taste
***** 5 stars for "my kids" friendly
***** 5 stars for ease
These were really tasty and the tortillas had about the same texture as the deep fried ones --it was awesome! The filling mixture smelled wonderful so the DH and I snuck a spoonful before we started filling the shells and it was really good. Another great, super simple recipe!
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops(about 1/4 cup)
6(8inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving
Directions
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.
***** 5 stars for taste
***** 5 stars for "my kids" friendly
***** 5 stars for ease
These were really tasty and the tortillas had about the same texture as the deep fried ones --it was awesome! The filling mixture smelled wonderful so the DH and I snuck a spoonful before we started filling the shells and it was really good. Another great, super simple recipe!
Tuesday, March 18, 2008
Make Ahead Italian Sausage and Pasta Bake
Ingredients
1 1/2 lbs Italian sausage(mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seeds
5 cups penne pasta
1(284g)package fresh spinach(trimmed and coarsely chopped)
3 cups shredded provolone cheese or mozzarella cheese
1 cup grated asiago cheese or parmesan cheese
Directions
1 Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
2 Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
3 Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
4 Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
5 To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
***** 5 stars for yummyness
***** 5 stars for "my kid" friendly
**** 4 stars for ease
This is wonderful! I forgot the spinach and didn't have any fennel seeds so the one I made did not have that stuff and it was still fantastic! I don't know that I will ever add those two things as it was SO fantastic without it! As leftovers is was dare I say even better?~! Love this recipe and it will probably be served in my house every 4-6 weeks!
1 1/2 lbs Italian sausage(mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seeds
5 cups penne pasta
1(284g)package fresh spinach(trimmed and coarsely chopped)
3 cups shredded provolone cheese or mozzarella cheese
1 cup grated asiago cheese or parmesan cheese
Directions
1 Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
2 Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
3 Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
4 Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
5 To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
***** 5 stars for yummyness
***** 5 stars for "my kid" friendly
**** 4 stars for ease
This is wonderful! I forgot the spinach and didn't have any fennel seeds so the one I made did not have that stuff and it was still fantastic! I don't know that I will ever add those two things as it was SO fantastic without it! As leftovers is was dare I say even better?~! Love this recipe and it will probably be served in my house every 4-6 weeks!
Cheese Enchilada Stack
Ingredients
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1(15ounce)can enchilada sauce
1 bunch green onions
1(4ounce)can green chilies
Directions
1 Preheat oven to 400 degrees.
2 Spray square 8x8 baking pan with pam (the garlic one is good).
3 Line pan with layer of corn tortillas.
4 Top with 1/3 sauce, cheese, chilis, and onions.
5 Top with second layer of tortillas.
6 Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7 Top with final layer of tortillas.
8 End with final layer of 1/3 sauce, cheese, chilis, and onions.
9 Bake until bubbly.
Variations: You can use green sauce and 2 cups cubed chicken, or black beans, or ground beef seasoned with taco mix.
***** 5 stars for yummyness
**** 4 stars for "my kid friendly"
***** 5 stars for ease
I made the vegetarian version of this and the whole family loved it. We thought that with chicken or beef it would be even better! The kids did good with it except for the enchilada sauce I bought was a little on the hot side so they didn't have seconds! Very easy dish and very tasty~
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1(15ounce)can enchilada sauce
1 bunch green onions
1(4ounce)can green chilies
Directions
1 Preheat oven to 400 degrees.
2 Spray square 8x8 baking pan with pam (the garlic one is good).
3 Line pan with layer of corn tortillas.
4 Top with 1/3 sauce, cheese, chilis, and onions.
5 Top with second layer of tortillas.
6 Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7 Top with final layer of tortillas.
8 End with final layer of 1/3 sauce, cheese, chilis, and onions.
9 Bake until bubbly.
Variations: You can use green sauce and 2 cups cubed chicken, or black beans, or ground beef seasoned with taco mix.
***** 5 stars for yummyness
**** 4 stars for "my kid friendly"
***** 5 stars for ease
I made the vegetarian version of this and the whole family loved it. We thought that with chicken or beef it would be even better! The kids did good with it except for the enchilada sauce I bought was a little on the hot side so they didn't have seconds! Very easy dish and very tasty~
Bacon and Noodles
Ingredients
15 slices bacon
12 ounces egg noodles
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
1 onion, chopped
2 tablespoons butter
Directions
1 Heat oven to 375 degrees.
2 Fry the bacon until it's crispy, drain on paper towels and crumble.
3 Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
4 In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
5 Repeat these layers 3 more times.
6 Bake the casserole in preheated oven, uncovered for 30 minutes.
***** 5 stars for yummyness
**** 5 stars for "my kid' friendly
**** 5 stars for ease
This is easy...it's yummy and it has bacon in it! How could you go wrong?
15 slices bacon
12 ounces egg noodles
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
1 onion, chopped
2 tablespoons butter
Directions
1 Heat oven to 375 degrees.
2 Fry the bacon until it's crispy, drain on paper towels and crumble.
3 Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
4 In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
5 Repeat these layers 3 more times.
6 Bake the casserole in preheated oven, uncovered for 30 minutes.
***** 5 stars for yummyness
**** 5 stars for "my kid' friendly
**** 5 stars for ease
This is easy...it's yummy and it has bacon in it! How could you go wrong?
The Most AWESOME Macaroni and Cheese
Ingredients
1 lb elbow macaroni(cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese cut into cubes ( I used 1/3 each of velveeta, Monterey Jack and sharp cheddar)
breadcrumbs
Directions
1Preheat oven to 350 degrees.
2In a pan cook butter, salt, pepper and flour and stir until smooth.
3Remove from heat add milk, return to heat and bring to a boil.
4Boil 1 minute.
5Remove from heat and add cheese, stir until melted.
6Pour over elbows in a 9x9 pan, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
***** 5 stars for taste
***** 5 stars for "my kid" friendly
**** 4 stars for ease...making a box is easier but this is SO much better
OH MY GOSH! I may never eat boxed mac and cheese again! This is by far the yummiest homemade mac and cheese I have eaten! Oh man is it good! Did I mention that it was yummy? It was wonderful the next day too!
Served this with the Parmesan Sage Pork Chops...
Did I mention it was good?
1 lb elbow macaroni(cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese cut into cubes ( I used 1/3 each of velveeta, Monterey Jack and sharp cheddar)
breadcrumbs
Directions
1Preheat oven to 350 degrees.
2In a pan cook butter, salt, pepper and flour and stir until smooth.
3Remove from heat add milk, return to heat and bring to a boil.
4Boil 1 minute.
5Remove from heat and add cheese, stir until melted.
6Pour over elbows in a 9x9 pan, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
***** 5 stars for taste
***** 5 stars for "my kid" friendly
**** 4 stars for ease...making a box is easier but this is SO much better
OH MY GOSH! I may never eat boxed mac and cheese again! This is by far the yummiest homemade mac and cheese I have eaten! Oh man is it good! Did I mention that it was yummy? It was wonderful the next day too!
Served this with the Parmesan Sage Pork Chops...
Did I mention it was good?
Wednesday, February 20, 2008
Italian Lentil and Barley Soup
1 cup lentils
1/3 cup pearl barley
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onions (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
1 14 1/4 ounces can Italian style diced tomatoes
Sort through lentils, remove debris and shriveled beans, then rinse. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf just before serving.Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.
Use vegetable broth for a vegetarian version or beef broth is you don't care if it is vegetarian or not.
**** Four stars for overall taste
**** Four stars for ease of assembly
**** Four stars for "my kids" friendly
This does take some chopping to assemble so I didn't give it 5 stars although in my book it was really easy to do. I used beef broth because I didn't have any vegetarian vegetable broth. My whole family was leary of this recipe and it actually was pretty good. No problems with the kids eating it and the DH and I thought it tasted pretty good. Lentils are some of the best things you can eat! They are super good for you. We will put this in our recipe box and eat it again.
1/3 cup pearl barley
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onions (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
1 14 1/4 ounces can Italian style diced tomatoes
Sort through lentils, remove debris and shriveled beans, then rinse. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf just before serving.Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.
Use vegetable broth for a vegetarian version or beef broth is you don't care if it is vegetarian or not.
**** Four stars for overall taste
**** Four stars for ease of assembly
**** Four stars for "my kids" friendly
This does take some chopping to assemble so I didn't give it 5 stars although in my book it was really easy to do. I used beef broth because I didn't have any vegetarian vegetable broth. My whole family was leary of this recipe and it actually was pretty good. No problems with the kids eating it and the DH and I thought it tasted pretty good. Lentils are some of the best things you can eat! They are super good for you. We will put this in our recipe box and eat it again.
Tuesday, February 19, 2008
Bean and Tortilla Bake
1 garlic clove, minced
1/2 cup onion, chopped
1 cup chopped fresh tomatoes
1/2 c chopped green onion
1/2 tsp chili powder
2 tsp cumin
1 8oz can tomato sauce
1 160z can black, pinto or kidney beans
1 tbsp chopped cilantro
salt and pepper
12 soft corn tortillas
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a large skillet with cooking spray. Add garlic, onions, tomato, green onion, cumin and chili powder. Cook on medium heat until onion is tender. Add tomato sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of the bean mixture, repeat 2 more times. Top with cheese. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
**** 4 stars for overall taste. I would have given it 5 stars if it had meat in it!
***** 5 stars for Ease of assembly
**** 4 stars for "my kid" friendly
This was a pretty good recipe! I used pinto beans because I do not like black beans. I thought this was pretty good. If you added ground beef it would totally rock but that defeats the purpose of a vegetarian meal now doesn't it? We had none left over of this- of course my MIL was here to have dinner and she thought it was wonderful that we were having a meatless meal. The kids ate it just fine and when asked if they liked it they said yes with enthusiasm. I liked it and thought that I would try it with other beans too!
1/2 cup onion, chopped
1 cup chopped fresh tomatoes
1/2 c chopped green onion
1/2 tsp chili powder
2 tsp cumin
1 8oz can tomato sauce
1 160z can black, pinto or kidney beans
1 tbsp chopped cilantro
salt and pepper
12 soft corn tortillas
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a large skillet with cooking spray. Add garlic, onions, tomato, green onion, cumin and chili powder. Cook on medium heat until onion is tender. Add tomato sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of the bean mixture, repeat 2 more times. Top with cheese. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
**** 4 stars for overall taste. I would have given it 5 stars if it had meat in it!
***** 5 stars for Ease of assembly
**** 4 stars for "my kid" friendly
This was a pretty good recipe! I used pinto beans because I do not like black beans. I thought this was pretty good. If you added ground beef it would totally rock but that defeats the purpose of a vegetarian meal now doesn't it? We had none left over of this- of course my MIL was here to have dinner and she thought it was wonderful that we were having a meatless meal. The kids ate it just fine and when asked if they liked it they said yes with enthusiasm. I liked it and thought that I would try it with other beans too!
Easy Cabbage and Noodles
2 12oz bags pre-shredded coleslaw mix
1 16oz bag extra wide egg noodles
1/2 pkg bacon, sliced in small chunks
1 medium sweet onion, chopped
2 garlic cloves, minced
1 tsp salt
1 tsp pepper
Cook egg noodles according to the package directions, drain.
In a large skillet, cook bacon until crispy but not burned. Pour coleslaw mix, onion and garlic in and cook until tender. Mix in salt and pepper. Gently stir in cooked and drained noodles. Toss to mix. Serve.
**** 4 stars for Overall taste
***** 5 stars for Ease of assembly
**** 4 stars for "my kids" friendly
This actually was pretty yummy. We all were wary of it but it tasted pretty good. I only did one bag of slaw mix and half the egg noodles and it was the perfect amount for our family. We had no left overs. The kids ate it with absolutely no complaints but they didn't want more either. My hubby ate a lot of it and really liked it. We didn't feel weighted down and sleepy like we ate too much when we were done but we did feel really hungry when we got up this morning. We liked it and it will probably be served occasionally. To make it more of a vegetarian meal, do not use the bacon and use 1/2 cup butter to fry the veggies instead.
1 16oz bag extra wide egg noodles
1/2 pkg bacon, sliced in small chunks
1 medium sweet onion, chopped
2 garlic cloves, minced
1 tsp salt
1 tsp pepper
Cook egg noodles according to the package directions, drain.
In a large skillet, cook bacon until crispy but not burned. Pour coleslaw mix, onion and garlic in and cook until tender. Mix in salt and pepper. Gently stir in cooked and drained noodles. Toss to mix. Serve.
**** 4 stars for Overall taste
***** 5 stars for Ease of assembly
**** 4 stars for "my kids" friendly
This actually was pretty yummy. We all were wary of it but it tasted pretty good. I only did one bag of slaw mix and half the egg noodles and it was the perfect amount for our family. We had no left overs. The kids ate it with absolutely no complaints but they didn't want more either. My hubby ate a lot of it and really liked it. We didn't feel weighted down and sleepy like we ate too much when we were done but we did feel really hungry when we got up this morning. We liked it and it will probably be served occasionally. To make it more of a vegetarian meal, do not use the bacon and use 1/2 cup butter to fry the veggies instead.
Monday, February 18, 2008
Vegetarian Tacos
1 tbsp olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
1 red or green pepper, chopped
1 jalapeno pepper, deseeded, minced
2 cloves garlic, minced
1 can garbanzo beans
1 can pinto beans
5 tbsp chunky salsa
1/2 tsp cumin
1/2 tsp chili powder
8-12 corn taco shells
Toppings
shredded cheddar cheese
shredded iceberg lettuce
salsa
hot sauce
tomatoes, chopped
black olives
sour cream
In a large fry pan, heat oil over medium heat. Cook the onion, celery, red or green pepper, jalapeño and garlic until softened. Add garbanzo beans, pinto beans, spices and salsa. Stir until heated through.
Prepare corn tortilla by warming on a grill that has been brushed lightly with oil.
Top with your favorite toppings.
**When preparing the jalapeño, wear a pair of latex gloves and DO NOT touch your skin, face or eyes. Throw the gloves away and wash your cutting board and knife right away. Wash your hands before moving on to anything else. If you touch your eyes or skin you will not be having a good time!
***** 5 stars for taste...These actually were really good-surprised all of us how good they were.
**** 4 stars for ease of assembly. There is some chopping but not bad..comes together pretty quickly
**** 4 stars for "my kids" friendly. My kids ate it really well and didn't complain at all.
We were all leary about having meatless tacos but as I was putting together things in the pan, the smell was heavenly. I did only use half a jalapeno since I was serving it to kids. This will be added to our regular dinner rotation. We really liked them.
1 small yellow onion, chopped
1 stalk celery, chopped
1 red or green pepper, chopped
1 jalapeno pepper, deseeded, minced
2 cloves garlic, minced
1 can garbanzo beans
1 can pinto beans
5 tbsp chunky salsa
1/2 tsp cumin
1/2 tsp chili powder
8-12 corn taco shells
Toppings
shredded cheddar cheese
shredded iceberg lettuce
salsa
hot sauce
tomatoes, chopped
black olives
sour cream
In a large fry pan, heat oil over medium heat. Cook the onion, celery, red or green pepper, jalapeño and garlic until softened. Add garbanzo beans, pinto beans, spices and salsa. Stir until heated through.
Prepare corn tortilla by warming on a grill that has been brushed lightly with oil.
Top with your favorite toppings.
**When preparing the jalapeño, wear a pair of latex gloves and DO NOT touch your skin, face or eyes. Throw the gloves away and wash your cutting board and knife right away. Wash your hands before moving on to anything else. If you touch your eyes or skin you will not be having a good time!
***** 5 stars for taste...These actually were really good-surprised all of us how good they were.
**** 4 stars for ease of assembly. There is some chopping but not bad..comes together pretty quickly
**** 4 stars for "my kids" friendly. My kids ate it really well and didn't complain at all.
We were all leary about having meatless tacos but as I was putting together things in the pan, the smell was heavenly. I did only use half a jalapeno since I was serving it to kids. This will be added to our regular dinner rotation. We really liked them.
Friday, February 15, 2008
Coconut Chicken with Pina Colada
4 chicken breasts
1 tbsp fresh lime juice
1 tbsp hot pepper sauce
1 14.0z can coconut milk
1 lb. boneless skinless chicken breasts
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 tsp salt
1/4 tsp ground pepper
Preheat oven to 400 degrees. Combine lime juice, pepper sauce, and coconut milk in large plastic bag. Add chicken to the bag and seal. Marinate in fridge 1 1/2 hours or longer, turning bag occasionally.
Combine bread crumbs, coconut, salt and pepper in a pie plate. Remove chicken from marinade and dredge chicken one piece at a time in bread crumb mixture. Discard remaining marinade. Place chicken on a sprayed baking sheet. Coat the top of chicken with cooking spray. Bake for 30 minutes or until done.
Pina Colada Sauce
3 oz crushed pineapple
3 oz light sour cream
4 oz pina colada nonalcoholic drink mix
Mix together and use to dip chicken in.
**** 4 star for overall yumminess
**** 4 stars for assembly
**** 4 stars for "my kid" friendly
This was pretty good. Different in that I would have never put these ingredients together on my own. The chicken was really really moist and it was kind of a fun dinner item. We had fresh steamed broc and cauliflower. I think it would be really yummy with grilled sweet potatoes!
1 tbsp fresh lime juice
1 tbsp hot pepper sauce
1 14.0z can coconut milk
1 lb. boneless skinless chicken breasts
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 tsp salt
1/4 tsp ground pepper
Preheat oven to 400 degrees. Combine lime juice, pepper sauce, and coconut milk in large plastic bag. Add chicken to the bag and seal. Marinate in fridge 1 1/2 hours or longer, turning bag occasionally.
Combine bread crumbs, coconut, salt and pepper in a pie plate. Remove chicken from marinade and dredge chicken one piece at a time in bread crumb mixture. Discard remaining marinade. Place chicken on a sprayed baking sheet. Coat the top of chicken with cooking spray. Bake for 30 minutes or until done.
Pina Colada Sauce
3 oz crushed pineapple
3 oz light sour cream
4 oz pina colada nonalcoholic drink mix
Mix together and use to dip chicken in.
**** 4 star for overall yumminess
**** 4 stars for assembly
**** 4 stars for "my kid" friendly
This was pretty good. Different in that I would have never put these ingredients together on my own. The chicken was really really moist and it was kind of a fun dinner item. We had fresh steamed broc and cauliflower. I think it would be really yummy with grilled sweet potatoes!
Vanilla Cream Puffs
Puff
1 cup water
1/2 cup butter - no substitutes please
1/4 tsp salt
1 cup flour
4 eggs
Filling
1 1/2 c cold milk
1 (5 1/8 oz) pkg. instant french vanilla pudding
3/4 tsp almond extract
2 cups whipped whipping cream or cool whip
In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until it forms a ball. Remove from heat, let stand five minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until mixture is smooth and shiny. Drop by 1/4 c. at least 3 inches apart onto a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove to wire rack. Let cool.
In a bowl, beat the milk, pudding mix and extract on low speed or by hand for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cooled puffs with filling. Put a dollop of whipped cream on the top.
***** 5 stars for Yumminess
**** 4 stars for effort
***** 5 stars for "my kid" friendly
These were way yummy and the perfect ending to our family Valentine's dinner. They do take a little extra effort but they are worth it. The filling squishes out so I recommend eating them over a plate. My daughter made the cream puff part and I made the filling.
1 cup water
1/2 cup butter - no substitutes please
1/4 tsp salt
1 cup flour
4 eggs
Filling
1 1/2 c cold milk
1 (5 1/8 oz) pkg. instant french vanilla pudding
3/4 tsp almond extract
2 cups whipped whipping cream or cool whip
In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until it forms a ball. Remove from heat, let stand five minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until mixture is smooth and shiny. Drop by 1/4 c. at least 3 inches apart onto a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove to wire rack. Let cool.
In a bowl, beat the milk, pudding mix and extract on low speed or by hand for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cooled puffs with filling. Put a dollop of whipped cream on the top.
***** 5 stars for Yumminess
**** 4 stars for effort
***** 5 stars for "my kid" friendly
These were way yummy and the perfect ending to our family Valentine's dinner. They do take a little extra effort but they are worth it. The filling squishes out so I recommend eating them over a plate. My daughter made the cream puff part and I made the filling.
Tuesday, February 12, 2008
Super D Duper Snickerdoodles
INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
For rolling:
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F,
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt.
Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon.
Roll balls of dough in mixture.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard.
Remove immediately but gently from baking sheets.
***** 5 stars for the overall taste
**** 4 stars for ease of assembly
***** 5 stars for "my kid" friendly
Some people never make these kinds of cookies because they have to be made into balls and then rolled in the sugar/cinnamon mixture. I don't think that they are extra hard, myself. This is by far the best snickerdoodle recipe I have ever tried. If you like snickerdoodle's and don't mind a little extra effort..give this one a try!
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
For rolling:
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F,
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt.
Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon.
Roll balls of dough in mixture.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard.
Remove immediately but gently from baking sheets.
***** 5 stars for the overall taste
**** 4 stars for ease of assembly
***** 5 stars for "my kid" friendly
Some people never make these kinds of cookies because they have to be made into balls and then rolled in the sugar/cinnamon mixture. I don't think that they are extra hard, myself. This is by far the best snickerdoodle recipe I have ever tried. If you like snickerdoodle's and don't mind a little extra effort..give this one a try!
Monday, February 11, 2008
Parmesan Sage Pork Chops
3/4 cup breadcrumbs ( I used Progresso Italian)
1/2 cup grated parmesan cheese
1 tbsp sage
3 large eggs, whisked
1/4 c flour, seasoned with salt and pepper
6 boneless pork loin chops
1/4 c butter
2 tbsp olive oil
Preheat oven to 425 degrees.
Mix in a pie plate: bread crumbs, parmesan cheese and sage.
In another pie plate or using a dinner plate, put flour and season with salt and pepper.
First coat the chop in flour, then dip in egg, then in bread crumb mixture.
Melt oil and butter in large skillet. After dredging the chops, fry them until golden.
Gently transfer them to a baking dish and bake until the meat thermometer says 150 degree or approximately 20 minutes.
*You can use an oven safe skillet and not have to transfer them to the baking dish.
*Throw away all left over flour, bread crumb and egg.*If cooking them with the scalloped potato recipe then cook them for about 30-35 minutes since the potatoes bake at a lower temperature.
***** 5 stars for taste...they were very yummy
**** 4 stars for ease of assembly..it does make quite a few dishes
**** 4 stars for "my kid" friendly
Man these were good. It does make a decent amount of dishes to do with three dishes involved in the dredging process and I don't put my fry pans in the oven so I transferred to a baking dish. These were really good though and I thought that they were totally worth the work. My kids liked them...they just liked the scalloped potatoes more! This was a fantastic meal!
1/2 cup grated parmesan cheese
1 tbsp sage
3 large eggs, whisked
1/4 c flour, seasoned with salt and pepper
6 boneless pork loin chops
1/4 c butter
2 tbsp olive oil
Preheat oven to 425 degrees.
Mix in a pie plate: bread crumbs, parmesan cheese and sage.
In another pie plate or using a dinner plate, put flour and season with salt and pepper.
First coat the chop in flour, then dip in egg, then in bread crumb mixture.
Melt oil and butter in large skillet. After dredging the chops, fry them until golden.
Gently transfer them to a baking dish and bake until the meat thermometer says 150 degree or approximately 20 minutes.
*You can use an oven safe skillet and not have to transfer them to the baking dish.
*Throw away all left over flour, bread crumb and egg.*If cooking them with the scalloped potato recipe then cook them for about 30-35 minutes since the potatoes bake at a lower temperature.
***** 5 stars for taste...they were very yummy
**** 4 stars for ease of assembly..it does make quite a few dishes
**** 4 stars for "my kid" friendly
Man these were good. It does make a decent amount of dishes to do with three dishes involved in the dredging process and I don't put my fry pans in the oven so I transferred to a baking dish. These were really good though and I thought that they were totally worth the work. My kids liked them...they just liked the scalloped potatoes more! This was a fantastic meal!
Scalloped Potatoes
4 cups thinly sliced potatoes
3 tbsp butter
3 tbsp flour
1 1/2 c. milk
1 tsp salt
1 dash cayenne pepper
1 cup grated cheddar cheese
1/2 c. grated cheddar for the top
If desired
*paprika
*crumbled bacon
In a small saucepan, melt butter and blend in flour. Let sit for a minute. Add all of the cold milk, stirring with a whisk. Season with the salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in 1 c. grated cheese.
Place half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and then cheese sauce. Sprinkle with remaining 1/2 c. grated cheese. If desired top with crumbled bacon and or paprika for color.
Bake uncovered for about 1 hour at 350 degrees.
***** 5 stars for overall taste - they were SO yummy
**** 4 stars for ease of assembly
***** 5 stars for "my kid" friendly
Oh my goodness these were wonderful! The sauce was SO creamy and with the crumbled bacon on top....mmm mmm good! I served these with the Parmesan Sage Pork Chops and dinner was divine! Of course, it is in no way low fat or low carb but man was it yummy and family and company did not complain! I will not be using any other scalloped potatoe recipe beside this one!
Just to have even thickness on the potatoes, I used my food processor. It makes it so that all the potatoes cook evenly.
3 tbsp butter
3 tbsp flour
1 1/2 c. milk
1 tsp salt
1 dash cayenne pepper
1 cup grated cheddar cheese
1/2 c. grated cheddar for the top
If desired
*paprika
*crumbled bacon
In a small saucepan, melt butter and blend in flour. Let sit for a minute. Add all of the cold milk, stirring with a whisk. Season with the salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in 1 c. grated cheese.
Place half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and then cheese sauce. Sprinkle with remaining 1/2 c. grated cheese. If desired top with crumbled bacon and or paprika for color.
Bake uncovered for about 1 hour at 350 degrees.
***** 5 stars for overall taste - they were SO yummy
**** 4 stars for ease of assembly
***** 5 stars for "my kid" friendly
Oh my goodness these were wonderful! The sauce was SO creamy and with the crumbled bacon on top....mmm mmm good! I served these with the Parmesan Sage Pork Chops and dinner was divine! Of course, it is in no way low fat or low carb but man was it yummy and family and company did not complain! I will not be using any other scalloped potatoe recipe beside this one!
Just to have even thickness on the potatoes, I used my food processor. It makes it so that all the potatoes cook evenly.
Friday, February 8, 2008
Pinto Beans and Rice in a Crock Pot
1 1lb bag dried pinto beans
1/3 c picante sauce
2 1/2 tsp. salt
1/2 tsp pepper
1 tsp garlic powder
1 T garlic, minced
1 T chili powder
1/2 tsp cumin
1/2 tsp oregano
3 bay leaves
1 1/2 c cooked white rice
Rinse beans in a colander. Put in crock pot. Cover with water, plus about 2 inches over the top of the beans. Add all ingredients except rice. Cook on high in crock pot about 3 hours til tender. Add water if necessary. You may also cook on low for 12 hours or overnight. Add rice and cook until rice is warm. Serve with cornbread.
**** Four stars for overall taste. It was not bad but not outstanding
***** Five stars for how easy it is.
***1/2 Three and a half stars for my kid friendly. They ate all I put in their bowl.
This was not bad at all...but can't say it was an instant hit with me. This was our first attempt at a totally meatless meal and I think it went over just fine. My SIL and her boys were over for dinner. My kids and her older son ate their portions with absolutley no fuss but they didn't want seconds either. My SIL and DH at seconds and thirds, respectively. I will probably make it again. Not bad for a meatless meal.
1/3 c picante sauce
2 1/2 tsp. salt
1/2 tsp pepper
1 tsp garlic powder
1 T garlic, minced
1 T chili powder
1/2 tsp cumin
1/2 tsp oregano
3 bay leaves
1 1/2 c cooked white rice
Rinse beans in a colander. Put in crock pot. Cover with water, plus about 2 inches over the top of the beans. Add all ingredients except rice. Cook on high in crock pot about 3 hours til tender. Add water if necessary. You may also cook on low for 12 hours or overnight. Add rice and cook until rice is warm. Serve with cornbread.
**** Four stars for overall taste. It was not bad but not outstanding
***** Five stars for how easy it is.
***1/2 Three and a half stars for my kid friendly. They ate all I put in their bowl.
This was not bad at all...but can't say it was an instant hit with me. This was our first attempt at a totally meatless meal and I think it went over just fine. My SIL and her boys were over for dinner. My kids and her older son ate their portions with absolutley no fuss but they didn't want seconds either. My SIL and DH at seconds and thirds, respectively. I will probably make it again. Not bad for a meatless meal.
Tuesday, February 5, 2008
Cowboy Steak
2 1/4 lbs. stew meat
1 tsp black pepper
1/4 tsp seasoning salt
1 medium onion, chopped
4 medium potatoes, peeled and cut into bite size pieces
6 large carrots, peeled and sliced 1/2 in thick
1 stalk celery, chopped
1 can green beans, drained
2 cans stewed chopped tomatoes, undrained
1 can tomato soup undiluted
2 tbsp. quick cooking tapioca
Place the stew meat in the bottom of a 5 qt or larger crock pot. Stir in seasoning salt and pepper. When meat is coated with seasonings, spread evenly. Layer the onion, then the potatoes, carrots, celery and then green beans on top.
In a medium sized bowl, stir together the tomatoes, soup and tapioca. Pour over the meat and vegetables. Cover the pot and cook on high for 5-6 hours or on low 9-10 hours on low-until vegetables are tender. Stir once during the last hour of cooking. Serve with cornbread or rolls.
***** 5 stars for Overall taste
*** 1/2 3 stars for Ease of cooking....there is lots of cutting and peeling
**** My kid friendly - my kids like it but they have grown up eating veggies!
This is an awesome tasting ...dare I say...stew. It has always been a hit when I have made it for family or company. It is a good hearty comfort food kind of thing that is perfect for winter days especially. One of my family's favorites and it appears a lot of the meal rotation in the winter months.
1 tsp black pepper
1/4 tsp seasoning salt
1 medium onion, chopped
4 medium potatoes, peeled and cut into bite size pieces
6 large carrots, peeled and sliced 1/2 in thick
1 stalk celery, chopped
1 can green beans, drained
2 cans stewed chopped tomatoes, undrained
1 can tomato soup undiluted
2 tbsp. quick cooking tapioca
Place the stew meat in the bottom of a 5 qt or larger crock pot. Stir in seasoning salt and pepper. When meat is coated with seasonings, spread evenly. Layer the onion, then the potatoes, carrots, celery and then green beans on top.
In a medium sized bowl, stir together the tomatoes, soup and tapioca. Pour over the meat and vegetables. Cover the pot and cook on high for 5-6 hours or on low 9-10 hours on low-until vegetables are tender. Stir once during the last hour of cooking. Serve with cornbread or rolls.
***** 5 stars for Overall taste
*** 1/2 3 stars for Ease of cooking....there is lots of cutting and peeling
**** My kid friendly - my kids like it but they have grown up eating veggies!
This is an awesome tasting ...dare I say...stew. It has always been a hit when I have made it for family or company. It is a good hearty comfort food kind of thing that is perfect for winter days especially. One of my family's favorites and it appears a lot of the meal rotation in the winter months.
Monday, February 4, 2008
Chocolate Mallow Fondue
2 c. semi sweet chocolate chips
1 14 oz can sweetened condensed milk
1 7 oz jar marshmallow creme
1/2 c milk
1 tsp vanilla extract
In a microwave or heavy saucepan, heat the ingredients just until melted. Whisk until smooth. Transfer to a fondue pot and keep warm. Can be thinned with milk as needed.
What to dip in your fondue? Pineapple chunks, banana chunks, apple slices, marshmallows, cubes of angel food or pound cake are just a few suggestions.
***** 5 stars Overall taste
***** 5 stars Ease of assembly
***** 5 stars Kids love it! I do put a pile of it on a plate instead of letting them dip as they tend
to lose things in the fondue pot!
This is an awesome recipe! I have never had anyone complain about this recipe! Plan ahead cuz you will be surpised how much stuff you will go through and how much stuff you can dip in this amount of fondue!
Last weekend I made this for a dinner party and we went through 4 bananas, a large pound cake, 4-5 apples, half a bag of marshmallows and we dipped some ritz crackers in too! I still threw some away! I did have to thin it twice as I assembled it just before dinner. Always a great party hit!
1 14 oz can sweetened condensed milk
1 7 oz jar marshmallow creme
1/2 c milk
1 tsp vanilla extract
In a microwave or heavy saucepan, heat the ingredients just until melted. Whisk until smooth. Transfer to a fondue pot and keep warm. Can be thinned with milk as needed.
What to dip in your fondue? Pineapple chunks, banana chunks, apple slices, marshmallows, cubes of angel food or pound cake are just a few suggestions.
***** 5 stars Overall taste
***** 5 stars Ease of assembly
***** 5 stars Kids love it! I do put a pile of it on a plate instead of letting them dip as they tend
to lose things in the fondue pot!
This is an awesome recipe! I have never had anyone complain about this recipe! Plan ahead cuz you will be surpised how much stuff you will go through and how much stuff you can dip in this amount of fondue!
Last weekend I made this for a dinner party and we went through 4 bananas, a large pound cake, 4-5 apples, half a bag of marshmallows and we dipped some ritz crackers in too! I still threw some away! I did have to thin it twice as I assembled it just before dinner. Always a great party hit!
Sunday, February 3, 2008
Taco Lasagna
2 lbs lean ground beef
2 pkgs taco seasoning mix
4 cloves of garlic, minced
1/2 c water
18 corn tortillas
1 24. oz jar salsa
1 c. sliced green onion
1 16 oz. container of sour cream ( I used light)
1 1/2 c shredded cheddar cheese
1 1/2 c shredded Monterey Jack cheese
Place ground beef in a large deep skillet. Cook over medium high heat until evenly brown. Drain. Season with taco seasoning, garlic and water. Simmer 10 minutes.
Preheat oven to 375 degrees. Grease the bottom of a 9x13 baking dish.
Place 6 tortillas into the dish spread out to cover the bottom. One at each corner and two in the middle. Spread 1/3 of the salsa on top of the tortillas. SPread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly around on the onions and gently spread. Top with 1/2 cup of cheddar and 1/2 cup of the Jack cheese. Repeat, tortillas then salsa, then meat, then green onion, then sour cream, then 1/2 cup of each cheese. Top with 6 more tortillas, spread remaining salsa and sprinkle with remaining cheese.
Bake in the preheated oven for 30-45 minutes until all cheeses are melted. Let set for 5 minutes before serving.
****Four stars for taste - it was yummy!
****Ease of preparation- some might give it 3 because of all the steps.
**** My kid friendly - they ate it pretty good!
This has wonderful flavor. I thought that two packets of taco seasoning was a little much but my entire family disagreed. You can adjust how spicy it is by using different salsas and if you want to you could add 1/2 tsp of cayenne pepper and 1 tbsp of chili powder but I already had medium salsa that was pretty hot. To make it milder, using less taco seasoning and mild sauce. The only complaint that my kids had was that I used a chunky salsa and they don't like to actually see the chunks of tomato. Had I blended the salsa before assembly so their were no chunks they would have had no complaints. We served this with sweet yellow corn (frozen variety) on the side. It does fill a 9x13 pan so if you wanted to have a 9x9 instead you could cut the recipe in half.
2 pkgs taco seasoning mix
4 cloves of garlic, minced
1/2 c water
18 corn tortillas
1 24. oz jar salsa
1 c. sliced green onion
1 16 oz. container of sour cream ( I used light)
1 1/2 c shredded cheddar cheese
1 1/2 c shredded Monterey Jack cheese
Place ground beef in a large deep skillet. Cook over medium high heat until evenly brown. Drain. Season with taco seasoning, garlic and water. Simmer 10 minutes.
Preheat oven to 375 degrees. Grease the bottom of a 9x13 baking dish.
Place 6 tortillas into the dish spread out to cover the bottom. One at each corner and two in the middle. Spread 1/3 of the salsa on top of the tortillas. SPread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly around on the onions and gently spread. Top with 1/2 cup of cheddar and 1/2 cup of the Jack cheese. Repeat, tortillas then salsa, then meat, then green onion, then sour cream, then 1/2 cup of each cheese. Top with 6 more tortillas, spread remaining salsa and sprinkle with remaining cheese.
Bake in the preheated oven for 30-45 minutes until all cheeses are melted. Let set for 5 minutes before serving.
****Four stars for taste - it was yummy!
****Ease of preparation- some might give it 3 because of all the steps.
**** My kid friendly - they ate it pretty good!
This has wonderful flavor. I thought that two packets of taco seasoning was a little much but my entire family disagreed. You can adjust how spicy it is by using different salsas and if you want to you could add 1/2 tsp of cayenne pepper and 1 tbsp of chili powder but I already had medium salsa that was pretty hot. To make it milder, using less taco seasoning and mild sauce. The only complaint that my kids had was that I used a chunky salsa and they don't like to actually see the chunks of tomato. Had I blended the salsa before assembly so their were no chunks they would have had no complaints. We served this with sweet yellow corn (frozen variety) on the side. It does fill a 9x13 pan so if you wanted to have a 9x9 instead you could cut the recipe in half.
Friday, February 1, 2008
Chicken Dinner in the Crock Pot
6 medium red potatoes, cut into chunks
4 medium carrots cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2-4 tablespoons mashed potato flakes (optional)
Place potatoes and carrots in crock pot and top with chicken.
Combine the soups and garlic salt and pour over chicken.
Cover an cook on low for 6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
*** Three stars for taste
**** Four stars for how easy it was.
**** Four stars for "my kid" friendly.
This was so so. The kids ate it great but I wouldn't say that it is full of flavor. Hubby and I found it to be a little on the bland side and the chicken was kind of dry. I did put in frozen chicken breasts so it is possible that if I had started with thawed breasts that it would have been better.
4 medium carrots cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2-4 tablespoons mashed potato flakes (optional)
Place potatoes and carrots in crock pot and top with chicken.
Combine the soups and garlic salt and pour over chicken.
Cover an cook on low for 6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
*** Three stars for taste
**** Four stars for how easy it was.
**** Four stars for "my kid" friendly.
This was so so. The kids ate it great but I wouldn't say that it is full of flavor. Hubby and I found it to be a little on the bland side and the chicken was kind of dry. I did put in frozen chicken breasts so it is possible that if I had started with thawed breasts that it would have been better.
Subscribe to:
Comments (Atom)