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!
Tuesday, April 22, 2008
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.
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