By: Cooks.com ((I haven't made this yet, but it sounds so good))
1 can refried beans
1 can Frito's beans dip
1 container deans guacamole dip
1 c sour cream
1/2 c mayo
1 package taco seasoning
shredded cheese
olives, tomatoes, green onion
1. Mix refried beans and Frito dip together and spread mixture in baking dish
2. Spread guacamole on top of bean mixture
3. Mix sour cream, mayo & taco seasoning and spread
4. Sprinkle with cheese and add toppings as desired
Monday, December 14, 2009
Friday, December 11, 2009
Weeknight Ravioli
By: Kraft food magazine
1 jar spaghetti sauce
1 can diced tomatoes
1/2 c water
2- 1lb packages frozen ravioli
1 pkg shredded Italian cheese
2 T Parmesan cheese
1. Mix sauce, tomatoes and water and spoon 1 cup of mixture in bottom of baking dish
2. Layer 1/2 ravioli and top with 1/2 cheese. Add remaining ravioli, remaining sauce and sprinkle with remaining cheese
3. Bake for 30 min at 400 covered, uncover and bake 15 more minutes. Let stand for 10 minutes covered before serving, sprinkle with Parmesan cheese
1 jar spaghetti sauce
1 can diced tomatoes
1/2 c water
2- 1lb packages frozen ravioli
1 pkg shredded Italian cheese
2 T Parmesan cheese
1. Mix sauce, tomatoes and water and spoon 1 cup of mixture in bottom of baking dish
2. Layer 1/2 ravioli and top with 1/2 cheese. Add remaining ravioli, remaining sauce and sprinkle with remaining cheese
3. Bake for 30 min at 400 covered, uncover and bake 15 more minutes. Let stand for 10 minutes covered before serving, sprinkle with Parmesan cheese
Wednesday, December 9, 2009
Broccoli and Chicken Alfredo
By: Kraft food magazine ((this recipe is so simple and it is so tasty!))
1/2-16 oz package of linguine
1 c broccoli
2 T butter
1 lb boneless, skinless chicken breast cut in small strips
1 can cream of mushroom soup
1/2 c milk
1/2 c Parmesan cheese
1/4 t pepper
1. Prepare/Boil noodles and add broccoli to cook the last 4 minutes. Drain and set aside.
2. Heat butter in skillet and cook chicken until done. Stir in soup, milk, cheese, and pepper.
3. Add pasta & broccoli to sauce mixture, cook on low until bubble.
ENJOY!
1/2-16 oz package of linguine
1 c broccoli
2 T butter
1 lb boneless, skinless chicken breast cut in small strips
1 can cream of mushroom soup
1/2 c milk
1/2 c Parmesan cheese
1/4 t pepper
1. Prepare/Boil noodles and add broccoli to cook the last 4 minutes. Drain and set aside.
2. Heat butter in skillet and cook chicken until done. Stir in soup, milk, cheese, and pepper.
3. Add pasta & broccoli to sauce mixture, cook on low until bubble.
ENJOY!
Tuesday, December 8, 2009
Pumpkin Bread
By: an internet recipe, forget where from
3 1/4 c flour
2 t baking soda
1 t nutmeg
2 c pumpkin
1 c veg oil
1 1/2 t salt
1 t cinnamon
3 c sugar
2/3 c water
4 eggs
1. Combine flour, soda, sugar, salt and spices in bowl.
2. Add pumpkin, water, oil, and eggs and beat until well combined.
3. Bake for 1 hour at 350
3 1/4 c flour
2 t baking soda
1 t nutmeg
2 c pumpkin
1 c veg oil
1 1/2 t salt
1 t cinnamon
3 c sugar
2/3 c water
4 eggs
1. Combine flour, soda, sugar, salt and spices in bowl.
2. Add pumpkin, water, oil, and eggs and beat until well combined.
3. Bake for 1 hour at 350
Pumpkin Cookies
By: My Mother-in-law
1 c shortening
1 c sugar
1 egg
1 c pumpkin
1 t vanilla
2 1/2 c flour
2 t baking powder
1 t soda
1/2 t salt
1. Cream sugar and shortening. Beat in egg, pumpkin & vanilla.
2. Add dry ingredients and mix well
3. Bake approximately 10 minutes at 375
4. Frost if desired, when cookies are cooled
1 c shortening
1 c sugar
1 egg
1 c pumpkin
1 t vanilla
2 1/2 c flour
2 t baking powder
1 t soda
1/2 t salt
1. Cream sugar and shortening. Beat in egg, pumpkin & vanilla.
2. Add dry ingredients and mix well
3. Bake approximately 10 minutes at 375
4. Frost if desired, when cookies are cooled
Monday, December 7, 2009
Chicken Enchiladas
Chicken (Or Beef) Enchiladas
1-2 lbs cooked shredded chicken or beef (I buy the canned kind unless I have leftovers)
1 can refried beans
1 can (or fresh) diced tomatoes
2 T garlic powder
onion, chopped fine, as desired
green pepper, chopped fine, as desired
1/4 c salsa- as hot as you like
1 can enchilada sauce
shredded cheese as desired
10-12 flour tortilla shells
1. Grease 9 X 13 pan with cooking spray, and add some enchilada sauce to bottom of pan, enough to lightly coat it.
2. Combine all remaining ingredients except shells. Spoon generous mixture into flour tortilla shell and place seam side down in pan.
3. Bake 25-30 minutes until heated through. Serve with salsa, sour cream, lettuce and cheese
1-2 lbs cooked shredded chicken or beef (I buy the canned kind unless I have leftovers)
1 can refried beans
1 can (or fresh) diced tomatoes
2 T garlic powder
onion, chopped fine, as desired
green pepper, chopped fine, as desired
1/4 c salsa- as hot as you like
1 can enchilada sauce
shredded cheese as desired
10-12 flour tortilla shells
1. Grease 9 X 13 pan with cooking spray, and add some enchilada sauce to bottom of pan, enough to lightly coat it.
2. Combine all remaining ingredients except shells. Spoon generous mixture into flour tortilla shell and place seam side down in pan.
3. Bake 25-30 minutes until heated through. Serve with salsa, sour cream, lettuce and cheese
Tuesday, November 24, 2009
Without further delay!!
My bad for the lack of posting, I guess I've been a little busy!!
We have 3 Thanksgivings to go to this year, 2 of which I need to bring a dish to share. On the 29th we are having the annual "Shooting of the guns/pre-deer season party" at our house for Aaron, his deer hunting friends and us wives!! So.. this is what I have planned for the menu and what I'm taking to share. Hope everyone has a wonderful Thanksgiving! :)
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*Also... go to pillsbury.com and sign up to get their emails, I got an email earlier this week with TONS of easy, quick, and yummy looking recipes*
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Mexican Roll-Ups
by: a magazine cut-out from somewhere
8 oz sour cream
8 oz cream cheese
4 oz diced green chilies
1 c shredded cheese
1/2 c chopped green onions
1 packet taco seasoning
flour tortilla shells
1. Mix all ingredients except shells, spoon mixture into shells, roll up and cut into individual servings. **I think they are easier to slice if they have been chilled once they are rolled up**
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Creamy Spinach Artichoke Dip
by: Kraft food magazine
1-14 oz can arichoke hearts, drained & chopped
1-10 oz package of spinach, thawed, drained & chopped
3/4 c parm cheese
3/4 c mayo
1/2 c mozz cheese
1/2 t garlic powder
1. Combine all ingredients and place in baking dish
2. Bake for 20 min at 350. Serve with tortilla chips, or crusty bread
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Cheesy Potatoes
by: a church cookbook, with my own alterations!
1 pkg frozen hash browns, halfway thawed (this just makes it easier to mix them with everything)
1 can cr of chicken soup
1-16 oz sour cream
1 onion chopped fine
salt & pepper
dash of seasoned salt
dash of paprika
1 stick of butter, melted
shredded cheese as desired
crushed crackers as desired
((Alterations---olive oil, Italian dressing, garlic cloves chopped fine, anything that sounds good))
1. Mix all ingredients together and bake for 1 1/2-2 hours at 350 or place in crock pot on low for 2-3 hours until potatoes are tender
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Cheesy Green Bean Casserole
by: Kraft food magazine
2-16 oz packages of frozen green beans, thawed
1 can cr of mush soup
1/2 lb velveeta cheese cut in cubes
1 1/2 c hot water
1/4 c butter
1 package stove top stuffing mix
1. Combine beans & soup in casserole dish and top with cheese
2. Add water to butter and stir until melted. Stir in stuffing mixing until moist. Spoon over bean mixture
3. Bake 35-40 min @ 350 until beans are tender
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Jambalya
by: I got this recipe from my father-in-law and used it for a base, but make it a little different than it says too, so here's my version
1 1/2 lb chicken breast, cut up in pieces & cooked ((I have also used pork cut in pieces and it tastes fine))
1 lb andoullie sausage, sliced ((I can't ever find andoullie, any kind of smoked sausage will do))
1 large onion, chopped
2 celery ribs, chopped
diced green and red pepper as desired
1/2 t thyme
1/4 t oregano
1/4 paprika & salt
1/4/-1/2 t cayenne pepper & red pepper flakes ((be careful!! we like ours spicy, so I add a lot))
1 can diced tomatoes
2 boxes of long grain and wild rice
1 box Zatarrians jambalya boxed rice
2 cups of chicken broth*or enough to moisten mixture
8 oz shrimp
1. Add chicken, sausage, onion, celery, peppers, thyme, oregano, paprika, salt, cayenne & pepper flakes to large skillet and cook about 5 minutes until onions are tender
2. Add rice, tomatoes, and enough broth to cover and cook until boils.
3. Place mixture in casserole dish, cover and bake 40-45 minutes at 350. ((I always check half way through to see if it's dried up and if so, add more broth))
4. Uncover, add shrimp, and return to oven until they turn pink in color
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Turtle Pumpkin Pie
by: kraft food magazine
1/4 c + 2 T caramel topping
1 graham crust
1/2 c + 2 T pecans, chopped
2- 3.4 oz instant vanilla pudding
1 c cold milk
1 c canned pumpkin
1 t cinnamon
1/2 t nutmeg
1 tub cool whip
1. Pour 1/2 caramel onto crust and add 1/2 c nuts
2. Beat pudding mixes, milk, pumpkin and spices until blended well. Stir in 1 1/2 c cool whip and spoon into crust. Refrigerate 1 hour at least.
3. Top with remaining caramel and nuts before serving.
We have 3 Thanksgivings to go to this year, 2 of which I need to bring a dish to share. On the 29th we are having the annual "Shooting of the guns/pre-deer season party" at our house for Aaron, his deer hunting friends and us wives!! So.. this is what I have planned for the menu and what I'm taking to share. Hope everyone has a wonderful Thanksgiving! :)
----------------------------------------------------------------------------------------------------------------
*Also... go to pillsbury.com and sign up to get their emails, I got an email earlier this week with TONS of easy, quick, and yummy looking recipes*
----------------------------------------------------------------------------------------------------------------
Mexican Roll-Ups
by: a magazine cut-out from somewhere
8 oz sour cream
8 oz cream cheese
4 oz diced green chilies
1 c shredded cheese
1/2 c chopped green onions
1 packet taco seasoning
flour tortilla shells
1. Mix all ingredients except shells, spoon mixture into shells, roll up and cut into individual servings. **I think they are easier to slice if they have been chilled once they are rolled up**
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Creamy Spinach Artichoke Dip
by: Kraft food magazine
1-14 oz can arichoke hearts, drained & chopped
1-10 oz package of spinach, thawed, drained & chopped
3/4 c parm cheese
3/4 c mayo
1/2 c mozz cheese
1/2 t garlic powder
1. Combine all ingredients and place in baking dish
2. Bake for 20 min at 350. Serve with tortilla chips, or crusty bread
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Cheesy Potatoes
by: a church cookbook, with my own alterations!
1 pkg frozen hash browns, halfway thawed (this just makes it easier to mix them with everything)
1 can cr of chicken soup
1-16 oz sour cream
1 onion chopped fine
salt & pepper
dash of seasoned salt
dash of paprika
1 stick of butter, melted
shredded cheese as desired
crushed crackers as desired
((Alterations---olive oil, Italian dressing, garlic cloves chopped fine, anything that sounds good))
1. Mix all ingredients together and bake for 1 1/2-2 hours at 350 or place in crock pot on low for 2-3 hours until potatoes are tender
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Cheesy Green Bean Casserole
by: Kraft food magazine
2-16 oz packages of frozen green beans, thawed
1 can cr of mush soup
1/2 lb velveeta cheese cut in cubes
1 1/2 c hot water
1/4 c butter
1 package stove top stuffing mix
1. Combine beans & soup in casserole dish and top with cheese
2. Add water to butter and stir until melted. Stir in stuffing mixing until moist. Spoon over bean mixture
3. Bake 35-40 min @ 350 until beans are tender
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Jambalya
by: I got this recipe from my father-in-law and used it for a base, but make it a little different than it says too, so here's my version
1 1/2 lb chicken breast, cut up in pieces & cooked ((I have also used pork cut in pieces and it tastes fine))
1 lb andoullie sausage, sliced ((I can't ever find andoullie, any kind of smoked sausage will do))
1 large onion, chopped
2 celery ribs, chopped
diced green and red pepper as desired
1/2 t thyme
1/4 t oregano
1/4 paprika & salt
1/4/-1/2 t cayenne pepper & red pepper flakes ((be careful!! we like ours spicy, so I add a lot))
1 can diced tomatoes
2 boxes of long grain and wild rice
1 box Zatarrians jambalya boxed rice
2 cups of chicken broth*or enough to moisten mixture
8 oz shrimp
1. Add chicken, sausage, onion, celery, peppers, thyme, oregano, paprika, salt, cayenne & pepper flakes to large skillet and cook about 5 minutes until onions are tender
2. Add rice, tomatoes, and enough broth to cover and cook until boils.
3. Place mixture in casserole dish, cover and bake 40-45 minutes at 350. ((I always check half way through to see if it's dried up and if so, add more broth))
4. Uncover, add shrimp, and return to oven until they turn pink in color
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Turtle Pumpkin Pie
by: kraft food magazine
1/4 c + 2 T caramel topping
1 graham crust
1/2 c + 2 T pecans, chopped
2- 3.4 oz instant vanilla pudding
1 c cold milk
1 c canned pumpkin
1 t cinnamon
1/2 t nutmeg
1 tub cool whip
1. Pour 1/2 caramel onto crust and add 1/2 c nuts
2. Beat pudding mixes, milk, pumpkin and spices until blended well. Stir in 1 1/2 c cool whip and spoon into crust. Refrigerate 1 hour at least.
3. Top with remaining caramel and nuts before serving.
Monday, November 16, 2009
Broccoli Salad
By: a combination of a recipe from a cook book and me
1 bag broccoli cole slaw
1 bunch of broccoli florets
1 package chicken flavored ramen noodles, crushed
1/3 c slivered almonds
1/3 c sunflower seeds
2-3 green onions diced thin (or a regular onion sliced thin if you don't have the green onions)
1/2 c cider vinegar
1/2 c sugar
1/2 c olive oil
seasoning from ramen noodle package
1. Combine vinegar, sugar, oil and seasoning packet and mix well. Set aside
2. In serving bowl place crushed ramen noodles in bottom of bowl, add broccoli slaw mix, florets, almonds, and sunflower seeds.
3. Pour dressing over top, toss to coat and let stand refrigerated for at least 1/2-1 hour.
*I have made this without some of the ingredients if I don't have them and it's usually just as good, use what you have*
1 bag broccoli cole slaw
1 bunch of broccoli florets
1 package chicken flavored ramen noodles, crushed
1/3 c slivered almonds
1/3 c sunflower seeds
2-3 green onions diced thin (or a regular onion sliced thin if you don't have the green onions)
1/2 c cider vinegar
1/2 c sugar
1/2 c olive oil
seasoning from ramen noodle package
1. Combine vinegar, sugar, oil and seasoning packet and mix well. Set aside
2. In serving bowl place crushed ramen noodles in bottom of bowl, add broccoli slaw mix, florets, almonds, and sunflower seeds.
3. Pour dressing over top, toss to coat and let stand refrigerated for at least 1/2-1 hour.
*I have made this without some of the ingredients if I don't have them and it's usually just as good, use what you have*
Party Potatoes
By: Aunt Toni
8-10 potatoes, cooked and mashed
8 oz cream cheese
1 c sour cream
1 T chives
1/4 c butter, melted
dash of paprika
dash of garlic salt
*you really could add any ingredient you like to this; cheese, bacon, etc, anything you like with your potatoes*
1. Add softened cream cheese to sour cream and mix together with mixer. Add mashed potatoes and chives and blend well.
2. Pour into greased baking dish, brush top with butter, and sprinkle with spices.
3. Bake 1 hour at 350
((this is easy to make ahead of time and just bake when you need it))
8-10 potatoes, cooked and mashed
8 oz cream cheese
1 c sour cream
1 T chives
1/4 c butter, melted
dash of paprika
dash of garlic salt
*you really could add any ingredient you like to this; cheese, bacon, etc, anything you like with your potatoes*
1. Add softened cream cheese to sour cream and mix together with mixer. Add mashed potatoes and chives and blend well.
2. Pour into greased baking dish, brush top with butter, and sprinkle with spices.
3. Bake 1 hour at 350
((this is easy to make ahead of time and just bake when you need it))
Peanut Butter Granola Bars
By: Giada (food network)
**I have been looking for a easy, quick granola bar recipe.. we go through a lot of them at our house, and I just am plain sick of buying them**
1 egg white
1/2 c peanut butter
1/3 c brown sugar
1/4 c honey
1/2 c butter melted
2 c old fashion oats
1/4 c slivered almonds, toasted
1/3 c mini-chocolate chips
1. Preheat oven to 350. Spray pan with cooking spray. Line pan with parchment paper and lightly spray parchment paper
2. Beat egg white in mixing bowl until frothy. Stir in peanut butter, brown sugar, and honey. Add melted butter, oats and almonds. Stir to combine and add chocolate chips.
3. Press lightly into pan and bake for 15 minutes until edges brown slightly. Cool for 1 hour and cut into bars.
**I have been looking for a easy, quick granola bar recipe.. we go through a lot of them at our house, and I just am plain sick of buying them**
1 egg white
1/2 c peanut butter
1/3 c brown sugar
1/4 c honey
1/2 c butter melted
2 c old fashion oats
1/4 c slivered almonds, toasted
1/3 c mini-chocolate chips
1. Preheat oven to 350. Spray pan with cooking spray. Line pan with parchment paper and lightly spray parchment paper
2. Beat egg white in mixing bowl until frothy. Stir in peanut butter, brown sugar, and honey. Add melted butter, oats and almonds. Stir to combine and add chocolate chips.
3. Press lightly into pan and bake for 15 minutes until edges brown slightly. Cool for 1 hour and cut into bars.
Monday, November 9, 2009
Tuna Noodle Casserole
By: my mom
1 package wide egg noodles (or whatever pasta you want)
1 can cream of mushroom soup + fill can half full of milk and add
1 can tuna
1 box frozen peas
Velveeta or shredded cheese- as desired
4 hard boiled eggs (optional) cut up
1. Cook noodles and drain.
2. Place all ingredients in casserole dish and stir until well combined.
3. Bake at 350 for 30-40 minutes
1 package wide egg noodles (or whatever pasta you want)
1 can cream of mushroom soup + fill can half full of milk and add
1 can tuna
1 box frozen peas
Velveeta or shredded cheese- as desired
4 hard boiled eggs (optional) cut up
1. Cook noodles and drain.
2. Place all ingredients in casserole dish and stir until well combined.
3. Bake at 350 for 30-40 minutes
Tortilla Soup
By: Fix it and Forget Cookbook (with my own minor alterations)
1-2 cans shredded chicken
2 garlic cloves, minced fine
2 T butter
2 cans chicken stock
2 cans tomatoes (diced, whole, however you prefer them)
1 c of your favorite salsa or taco sauce
1/2 c cilantro **(I didn't have cilantro, but if I did I wouldn't have added this much, maybe 2-3 T)
1-2 T cumin
1-2 T chili powder
1-2 t paprika
1/3 c sour cream
2 cans of black or kidney beans (or one of each would be good too)
1 can chopped green chilies
1-2 c shredded cheese (I used the taco blend cheese)
1. Cook garlic in butter in pan on stove top. Add to crock-pot
2. Add remaining ingredients together in crock-pot.
3. Cook on low 6-8 hours until flavors are combined well.
4. Serve with crushed tortilla chips, cheese, and sour cream
1-2 cans shredded chicken
2 garlic cloves, minced fine
2 T butter
2 cans chicken stock
2 cans tomatoes (diced, whole, however you prefer them)
1 c of your favorite salsa or taco sauce
1/2 c cilantro **(I didn't have cilantro, but if I did I wouldn't have added this much, maybe 2-3 T)
1-2 T cumin
1-2 T chili powder
1-2 t paprika
1/3 c sour cream
2 cans of black or kidney beans (or one of each would be good too)
1 can chopped green chilies
1-2 c shredded cheese (I used the taco blend cheese)
1. Cook garlic in butter in pan on stove top. Add to crock-pot
2. Add remaining ingredients together in crock-pot.
3. Cook on low 6-8 hours until flavors are combined well.
4. Serve with crushed tortilla chips, cheese, and sour cream
Easy Nacho Dip
By: Fix it and Forget it Cookbook (love this cookbook, lots of great crock-pot recipes)
1 lb ground beef, browned
2 cloves of garlic minced
1 onion chopped fine
1 can refried beans
1 can diced tomatoes
1 can diced chilies
1 1/2 c sour cream
1/3 c salsa (as hot as you like)
2-3 c shredded cheese (you could use Velveeta here as well)
tortilla chips
1. Brown ground beef and drain. Add onions and garlic
2. Combine all ingredients in crock-pot and cook on low for 2-3 hours
1 lb ground beef, browned
2 cloves of garlic minced
1 onion chopped fine
1 can refried beans
1 can diced tomatoes
1 can diced chilies
1 1/2 c sour cream
1/3 c salsa (as hot as you like)
2-3 c shredded cheese (you could use Velveeta here as well)
tortilla chips
1. Brown ground beef and drain. Add onions and garlic
2. Combine all ingredients in crock-pot and cook on low for 2-3 hours
Tuesday, November 3, 2009
Beef Roast with vegetables
By: me (technically I can't take all the credit, my parents should get most of it) This is so easy! I love making this during my lunch hour and it makes for an easy night! I get home from work and supper has cooked itself for me! Enjoy!
1 beef roast (any kind will do; shoulder, chuck, whatever works)
3-4 peeled carrots
3-4 potatoes
2-3 onions halved or quartered
seasoning salt
onion salt
pepper
1. Season beef roast with seasoning salt, onion salt and pepper. Place in pan on stove and sear for 3-5 minutes on each side until browned.
2. Place vegetables in bottom of crock pot and place seared beef roast on top.
3. While pan is still hot, place 1/2 cup of water in it and use spoon to get all of beef drippings out of pan (this makes for easy clean up too) Place seasoned water in crock-pot
4. Cook on low 6-8 hours or high 4-5 hours until meat is done and veggies are tender.
1 beef roast (any kind will do; shoulder, chuck, whatever works)
3-4 peeled carrots
3-4 potatoes
2-3 onions halved or quartered
seasoning salt
onion salt
pepper
1. Season beef roast with seasoning salt, onion salt and pepper. Place in pan on stove and sear for 3-5 minutes on each side until browned.
2. Place vegetables in bottom of crock pot and place seared beef roast on top.
3. While pan is still hot, place 1/2 cup of water in it and use spoon to get all of beef drippings out of pan (this makes for easy clean up too) Place seasoned water in crock-pot
4. Cook on low 6-8 hours or high 4-5 hours until meat is done and veggies are tender.
Scalloped Potatoes
By: Kraft Food Magazine
1 8 oz tub of chive & onion cream cheese spread
2 c chicken broth
1 c milk
10 slices of cooked, crumbled bacon
12 potatoes, cut in 1/4 inch thick slices
1 onion thinly sliced
1 c shredded cheese
1. Cook cream cheese, chicken broth, and milk in medium sauce pan on medium heat until cream cheese is melted and mixture comes to a boil, stirring constantly with whisk.
2. Reserve 2 T bacon crumbs. Layer half each of: potatoes, onions, bacon in 9 x 13 baking dish; repeat layers. Add cream cheese sauce and cover
3. Bake 1 1/2 hours or until potatoes are tender at 400. Uncover and top with cheese and remaining bacon for last 10 minutes
1 8 oz tub of chive & onion cream cheese spread
2 c chicken broth
1 c milk
10 slices of cooked, crumbled bacon
12 potatoes, cut in 1/4 inch thick slices
1 onion thinly sliced
1 c shredded cheese
1. Cook cream cheese, chicken broth, and milk in medium sauce pan on medium heat until cream cheese is melted and mixture comes to a boil, stirring constantly with whisk.
2. Reserve 2 T bacon crumbs. Layer half each of: potatoes, onions, bacon in 9 x 13 baking dish; repeat layers. Add cream cheese sauce and cover
3. Bake 1 1/2 hours or until potatoes are tender at 400. Uncover and top with cheese and remaining bacon for last 10 minutes
Creamy Bacon Cheddar Dip
By: Kraft Food Magazine **I love their magazine, they have great, easy recipes!
1 c sour cream
1 c mayo
1 c shredded cheddar cheese
4 slices of cooked, crumbled bacon
2 green onions diced (I think I might use a can of diced green chilies next time I make this)
1. Mix all ingredients together & chill.
2. Serve with crackers!
1 c sour cream
1 c mayo
1 c shredded cheddar cheese
4 slices of cooked, crumbled bacon
2 green onions diced (I think I might use a can of diced green chilies next time I make this)
1. Mix all ingredients together & chill.
2. Serve with crackers!
Thursday, October 29, 2009
Ribs
2 nights ago I made ribs, in the oven. I normally don't make them in the oven... and pretty sure I won't do it again. I wasn't happy with their texture and the sauce burned a lot easier (which made the pan ridiculous to clean.. I was going to throw it away it was that bad, but Aaron cleaned it for me instead)
My version of ribs:
which I learned how to make from my dad, thanks Kenno :)
1-2 lbs of ribs (I have used all different kinds, it truly doesn't matter--western style, spare, baby back, whatever is one sale is usually what I end up with. I think boneless western style are my favorite!)
1 c (approximately) brown sugar
1/4 c ketchup
1/2 c bbq sauce (any kind will do.. to be honest, I buy the cheapest brand because everything else I add with it spices it up)
1 T Worcestershire sauce
1 T mustard
1/8 c (approximately) cider vinegar
garlic salt
onion salt
paprika
salt & pepper
1. Season ribs on both sides with spices listed above
2. Grill ribs for 5-10 minutes on each side
3. Mix together all other ingredients until the right consistency is achieved (those are all approximate measurements, I never use a measuring cup when making the sauce.. I just stop when it looks right, and if you don't have everything listed above, just leave it out!)
4. Place ribs in crock pot and dump sauce on top. Heat on low for 5-7 hours until tender.
**Instead of grilling them first, I have also boiled them in apple cider before putting them in the crock pot, which was also very good!
**If I have them, I may add in a couple quartered onions to the crock pot for extra flavor
Enjoy!
My version of ribs:
which I learned how to make from my dad, thanks Kenno :)
1-2 lbs of ribs (I have used all different kinds, it truly doesn't matter--western style, spare, baby back, whatever is one sale is usually what I end up with. I think boneless western style are my favorite!)
1 c (approximately) brown sugar
1/4 c ketchup
1/2 c bbq sauce (any kind will do.. to be honest, I buy the cheapest brand because everything else I add with it spices it up)
1 T Worcestershire sauce
1 T mustard
1/8 c (approximately) cider vinegar
garlic salt
onion salt
paprika
salt & pepper
1. Season ribs on both sides with spices listed above
2. Grill ribs for 5-10 minutes on each side
3. Mix together all other ingredients until the right consistency is achieved (those are all approximate measurements, I never use a measuring cup when making the sauce.. I just stop when it looks right, and if you don't have everything listed above, just leave it out!)
4. Place ribs in crock pot and dump sauce on top. Heat on low for 5-7 hours until tender.
**Instead of grilling them first, I have also boiled them in apple cider before putting them in the crock pot, which was also very good!
**If I have them, I may add in a couple quartered onions to the crock pot for extra flavor
Enjoy!
Thursday, October 22, 2009
Chicken Salad
*I made this yesterday (10/25) and it turned out great!!! I think it tastes wonderful, I didn't have grapes, so I didn't add them. But I definitely think they would be great in it as well. I was very happy with how it turned out and it was pretty easy really. The worst part was chopping everything up, I wanted the celery, onion, etc.. to be pretty finely chopped. Enjoy!!!! *
By: an old church cookbook, don't remember the name
**I have had this recipe written down forever and have yet to make it. It's my mission to make this weekend, I have a whole chicken in the freezer that I should use and this looks like the perfect recipe to use it for... I will bake my chicken as directed on the package in the oven and then carve the meat off**
3 c sliced, cooked chicken
1 c seedless green grapes cut in halves
1 can sliced water chestnuts, drained
2 T diced onion
1/2 c diced celery
1/2 c almonds sliced
1/2 c mayo
1/2 c sour cream
1 t ginger
1/2 t salt
1. Combine chicken, grapes, water chestnuts, onions, celery and nuts.
2. Blend mayo, sour cream, ginger and salt.
3. Pour over chicken mixture, lightly toss, and chill
By: an old church cookbook, don't remember the name
**I have had this recipe written down forever and have yet to make it. It's my mission to make this weekend, I have a whole chicken in the freezer that I should use and this looks like the perfect recipe to use it for... I will bake my chicken as directed on the package in the oven and then carve the meat off**
3 c sliced, cooked chicken
1 c seedless green grapes cut in halves
1 can sliced water chestnuts, drained
2 T diced onion
1/2 c diced celery
1/2 c almonds sliced
1/2 c mayo
1/2 c sour cream
1 t ginger
1/2 t salt
1. Combine chicken, grapes, water chestnuts, onions, celery and nuts.
2. Blend mayo, sour cream, ginger and salt.
3. Pour over chicken mixture, lightly toss, and chill
Banana Nut Bread
By: My Mama
1/2 c soft butter
1 c sugar
2 eggs
3 crushed, ripe bananas
2 c flour
1 t baking soda
1/2 c nuts (optional)
1. Crush bananas and whip until light and fluffy.
2. Cream butter, sugar, and eggs. Add flour, soda, and nuts. mix
3. Add bananas to mixture.
4. Bake at 325 for 45 minutes in 2 greased loaf pans.
1/2 c soft butter
1 c sugar
2 eggs
3 crushed, ripe bananas
2 c flour
1 t baking soda
1/2 c nuts (optional)
1. Crush bananas and whip until light and fluffy.
2. Cream butter, sugar, and eggs. Add flour, soda, and nuts. mix
3. Add bananas to mixture.
4. Bake at 325 for 45 minutes in 2 greased loaf pans.
Friday, October 16, 2009
Mac & Cheese
Sorry for the lack of posts recently... we had quite the scare with ms. raegan, thankfully, we are getting her back to normal and slowly getting back into the routine of cooking meals again! We have some great family and friends who have brought us food so I don't have to worry about that for a while, which has been nice. I have not made this recipe yet, but once I need to cook again, it's first on my list. It looks sooooooooooo good!
by: Family Circle Magazine.. I wish you could see the picture, it looks so yummy.
1 box penne
3/4 lb sharp cheddar cheese (shredded)
1/2 lb guere cheese (I would just use mild cheddar or whatever was in my fridge, I don't buy the fancy cheese stuff)
1/2 c Parmesan cheese
3 T butter
3 T flour
2 c milk
1/2 t onion powder
1/2 t salt
1/8 t cayenne pepper
1. Heat oven to 350 and coat casserole dish with nonstick cooking spray. Bring large pot of water to boil and salt, add penne and cook for 6 minutes. Drain
2. In large bowl toss together cheeses and set aside.
3. Melt butter in large saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt & cayenne. Bring to a boil over medium heat---reduce heat and simmer 3 minutes. Remove from heat and whisk in 2 1/2 c of cheese mixture
4. In casserole dish stir together half the pasta and cheese sauce, sprinkle with generous cup of cheese. Spoon remaining penne mixture into dish and top with remaining cheese.
5. Bake at 350 for 20 minutes until top is lightly browned.
by: Family Circle Magazine.. I wish you could see the picture, it looks so yummy.
1 box penne
3/4 lb sharp cheddar cheese (shredded)
1/2 lb guere cheese (I would just use mild cheddar or whatever was in my fridge, I don't buy the fancy cheese stuff)
1/2 c Parmesan cheese
3 T butter
3 T flour
2 c milk
1/2 t onion powder
1/2 t salt
1/8 t cayenne pepper
1. Heat oven to 350 and coat casserole dish with nonstick cooking spray. Bring large pot of water to boil and salt, add penne and cook for 6 minutes. Drain
2. In large bowl toss together cheeses and set aside.
3. Melt butter in large saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt & cayenne. Bring to a boil over medium heat---reduce heat and simmer 3 minutes. Remove from heat and whisk in 2 1/2 c of cheese mixture
4. In casserole dish stir together half the pasta and cheese sauce, sprinkle with generous cup of cheese. Spoon remaining penne mixture into dish and top with remaining cheese.
5. Bake at 350 for 20 minutes until top is lightly browned.
Thursday, October 8, 2009
Hamburger Rice Casserole
This recipe is super easy, and although it doesn't look that appealing, it's actually pretty good. Simple, but good.
by: someone from our church cookbook, I don't know who, sorry.. I actually follow the recipe for this one!
1 lb hamburger
1 onion-diced
1 cup uncooked white rice
1 can cream of mushroom soup
2 cans of water (from cr of mush soup can)
1/4 c Worcestershire sauce
1. Brown hamburger and onion until done
2. Place rice in bottom of casserole dish. Add the rest of the ingredients (I actually add the mush soup, water, and worch sauce to the meat and blend it in a little and then pour over top the rice)
3. Bake for 30-45 min at 350 degrees until rice is done
by: someone from our church cookbook, I don't know who, sorry.. I actually follow the recipe for this one!
1 lb hamburger
1 onion-diced
1 cup uncooked white rice
1 can cream of mushroom soup
2 cans of water (from cr of mush soup can)
1/4 c Worcestershire sauce
1. Brown hamburger and onion until done
2. Place rice in bottom of casserole dish. Add the rest of the ingredients (I actually add the mush soup, water, and worch sauce to the meat and blend it in a little and then pour over top the rice)
3. Bake for 30-45 min at 350 degrees until rice is done
Tuesday, October 6, 2009
Potato Soup
by: I think I got the base of this recipe from our church cookbook, but I've made it my own :)
4 T butter
1 onion, chopped
10-12 good sized potatoes peeled and diced
1 lb carrots (optional) diced
2-3 stalks of celery (optional) diced
2 bunches of fresh broccoli (optional) diced
5 cups (or more) of chicken stock
2 cups milk
2-3 T paprika
1 T onion salt
2-3 T celery salt
1. Melt butter in big pot over stove and add onions, cook until tender.
2. Add stock, and vegetables as desired (except broccoli) and reduce heat to medium. (be sure that stock covers all veggies) Cook until mixture gets thick and potatoes are done on medium heat. Add broccoli during last 5-8 minutes of cooking
3. Add milk and spices and cook on low heat for 5-10 minutes
4. Add shredded cheese as desired (I sometimes crush some crackers and add them in as well if it needs a little thickening)
This is my favorite soup, it's so yummy!!
4 T butter
1 onion, chopped
10-12 good sized potatoes peeled and diced
1 lb carrots (optional) diced
2-3 stalks of celery (optional) diced
2 bunches of fresh broccoli (optional) diced
5 cups (or more) of chicken stock
2 cups milk
2-3 T paprika
1 T onion salt
2-3 T celery salt
1. Melt butter in big pot over stove and add onions, cook until tender.
2. Add stock, and vegetables as desired (except broccoli) and reduce heat to medium. (be sure that stock covers all veggies) Cook until mixture gets thick and potatoes are done on medium heat. Add broccoli during last 5-8 minutes of cooking
3. Add milk and spices and cook on low heat for 5-10 minutes
4. Add shredded cheese as desired (I sometimes crush some crackers and add them in as well if it needs a little thickening)
This is my favorite soup, it's so yummy!!
Friday, October 2, 2009
10 pin
Last night I made... wait, let me re-phrase that.. someone else made my supper!!!
We went to 10pin. I was lazy, and it was good.
Happy Friday!!!!
We went to 10pin. I was lazy, and it was good.
Happy Friday!!!!
Thursday, October 1, 2009
Buffalo Wings
Aaron also made these last night, he found the recipe online or from his parents, I don't know which for sure..
1/2 c flour
1/4 t paprika
1/4 t cayenne pepper
1/4 t salt
1. Mix above ingredients together in ziplock bag and coat wings in mixture. Regrigerate coated wings for at least 1 hour.
2. Deep fry wings for 15-20 minutes.
3. Bake wings with Sauce mixture below for 5-10 minutes at 400
4 T butter
1/4 c hot sauce
dash of pepper
dash of garlic powder
(Melt in pan over low heat until combined)
I don't make these, Aaron does. I think they are entirely too time consuming, but they are very good and he's very good at making them!
ENJOY!
1/2 c flour
1/4 t paprika
1/4 t cayenne pepper
1/4 t salt
1. Mix above ingredients together in ziplock bag and coat wings in mixture. Regrigerate coated wings for at least 1 hour.
2. Deep fry wings for 15-20 minutes.
3. Bake wings with Sauce mixture below for 5-10 minutes at 400
4 T butter
1/4 c hot sauce
dash of pepper
dash of garlic powder
(Melt in pan over low heat until combined)
I don't make these, Aaron does. I think they are entirely too time consuming, but they are very good and he's very good at making them!
ENJOY!
Creamy Chicken and Pasta
I made this last night, very good.. and very easy!!
recipe by: Kraft food magazine (with my minor alterations)
1 1/2 cups rotoni (I only had elbow macaroni and it worked just fine and I didn't meausre, just used about 3/4 a box)
3 cups broccoli (I didn't measure, just used an entire bag of frozen broccoli)
1 lb boneless, skinless chicken breast cut in small cubes
1/2 c chicken broth (I actually used a whole cup instead of 1/2)
2 oz cream cheese
1 cup mozzarella cheese (I didn't measure this either, shocking, I know.. just used what looked right)
2 T Parmesan cheese
1. Cook Pasta as directed and add broccoli the last few minutes. Drain.
2. Cook chicken on stove top in olive oil until no longer pink. Stir in chicken broth and simmer for 3 minutes. Add cream cheese until completely melted. Stir in 1/2 mozzarella cheese, remove from heat and let stand to get thick.
3. Add pasta, broccoli and chicken mixture together in casserole dish.
4. Bake for 15-20 minutes at 375 until melted and creamy. Add remaining cheese to top.
recipe by: Kraft food magazine (with my minor alterations)
1 1/2 cups rotoni (I only had elbow macaroni and it worked just fine and I didn't meausre, just used about 3/4 a box)
3 cups broccoli (I didn't measure, just used an entire bag of frozen broccoli)
1 lb boneless, skinless chicken breast cut in small cubes
1/2 c chicken broth (I actually used a whole cup instead of 1/2)
2 oz cream cheese
1 cup mozzarella cheese (I didn't measure this either, shocking, I know.. just used what looked right)
2 T Parmesan cheese
1. Cook Pasta as directed and add broccoli the last few minutes. Drain.
2. Cook chicken on stove top in olive oil until no longer pink. Stir in chicken broth and simmer for 3 minutes. Add cream cheese until completely melted. Stir in 1/2 mozzarella cheese, remove from heat and let stand to get thick.
3. Add pasta, broccoli and chicken mixture together in casserole dish.
4. Bake for 15-20 minutes at 375 until melted and creamy. Add remaining cheese to top.
Tuesday, September 29, 2009
Sour Cream Hamburgers
I found this recipe in my Family Circle magazine a while back and haven't tried them yet until last night! They were quick and easy! Although they kind-of fell apart, so maybe I needed to work them together a little more before I formed them into patties. Raegan wanted a bottle though, so I had to work fast!!
1 lb ground beef
1/2 cup sour cream
1/2 envelope of dry onion soup mix (I used the whole package..what was I going to do with half a package?)
1/4 cup dry bread crumbs
pepper
1. mix all ingredients together in bowl with your hands. grill until done
((I think next time I will: form them into patties and put them in the fridge to set up a little bit, and work them a little better and longer than what I did.. they were very good, even falling apart))
1 lb ground beef
1/2 cup sour cream
1/2 envelope of dry onion soup mix (I used the whole package..what was I going to do with half a package?)
1/4 cup dry bread crumbs
pepper
1. mix all ingredients together in bowl with your hands. grill until done
((I think next time I will: form them into patties and put them in the fridge to set up a little bit, and work them a little better and longer than what I did.. they were very good, even falling apart))
Monday, September 28, 2009
Hobo Stew
I apparently think that I can maintain 2 blogs.. it's not like I have anything else to do (a husband, a 4 month old baby, 2 very neglected dogs, a full-time job, laundry, housework, and the list goes on and on) I secretly love blogging, it's therapeutic to me. And I heart cooking....it's one of my favorite things to do. Cleaning up after cooking, not so much.. but such is life I guess. I intend to share my most favorite recipes and I guess just give myself something else to do in my spare time! I have a bad habit of making things without writing them down and then forgetting what or how I made it, maybe this will be my cure!
For my first favorite recipe, I'll share what I made this weekend...
Hobo Stew
by: me! I just made it up as I went.. so I'll try to remember what all I put in!
2 lbs carrots (peeled and cut in 1/3 pieces)
3 lbs potatoes (scrubbed clean and cut in big chunks)
1 beef roast (I just bought whatever was on sale)
2 packages of smoked sausage (1 spicy, 1 regular)
3-4 onions cut in chunks
3-4 stalks of celery cut in pieces
1 head of cabbage cut in chunks or quartered
1 Tblsp onion powder
1/2 Tblsp garlic powder
1 Tblsp celery salt
1 Tblsp paprika
1/2 Tblsp red pepper flakes (optional)
Lots of salt and pepper
1 large can of tomato juice + enough water to cover food in pot
1. Season beef roast with seasoned salt and onion powder on both sides. Cook on high heat in skillet on stove until browned on both sides. Let rest to secure juices and cut in chunks.
2. Place all vegetables and meat in pot and cover with tomato juice + enough water to cover vegetables.
3. Cook on medium-low heat until vegetables are tender, stirring occasionally. Add cabbage the last 1 hour of cooking until done.
((I threw this all together and had it cooking by 9am on very low heat, stirring just every once in a while..I turned it up for the last hour or so and it was done by 5:00pm))
**this would be easy to make in the crockpot on low all day**
**I really don't know how long you are suppose to cook cabbage for, mine wasn't entirely done, it was a little crunchy but I think 1 hour would do it**
For my first favorite recipe, I'll share what I made this weekend...
Hobo Stew
by: me! I just made it up as I went.. so I'll try to remember what all I put in!
2 lbs carrots (peeled and cut in 1/3 pieces)
3 lbs potatoes (scrubbed clean and cut in big chunks)
1 beef roast (I just bought whatever was on sale)
2 packages of smoked sausage (1 spicy, 1 regular)
3-4 onions cut in chunks
3-4 stalks of celery cut in pieces
1 head of cabbage cut in chunks or quartered
1 Tblsp onion powder
1/2 Tblsp garlic powder
1 Tblsp celery salt
1 Tblsp paprika
1/2 Tblsp red pepper flakes (optional)
Lots of salt and pepper
1 large can of tomato juice + enough water to cover food in pot
1. Season beef roast with seasoned salt and onion powder on both sides. Cook on high heat in skillet on stove until browned on both sides. Let rest to secure juices and cut in chunks.
2. Place all vegetables and meat in pot and cover with tomato juice + enough water to cover vegetables.
3. Cook on medium-low heat until vegetables are tender, stirring occasionally. Add cabbage the last 1 hour of cooking until done.
((I threw this all together and had it cooking by 9am on very low heat, stirring just every once in a while..I turned it up for the last hour or so and it was done by 5:00pm))
**this would be easy to make in the crockpot on low all day**
**I really don't know how long you are suppose to cook cabbage for, mine wasn't entirely done, it was a little crunchy but I think 1 hour would do it**
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