This is from Taste of Home Quick Cooking and was a 4th place winner. We really loved them. We used it as a main dish but are a great side, too.
8 large baking potatoes
1/2 pound bulk pork sausage (I used some pre-cooked patties and broke them up and browned them.)
1/4 C margarine, softened
2 cups (8 ounces) shredded cheddar cheese
1 1/2 C diced fulley cooked ham
6 bacon strips, cooked and crumbled
1 C (8 ounces) sour cream
1/2 C Italian salad dressing
Salt and pepper to taste
Scrub and pierce potatoes. Bake at 400 for 45-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile in a skillet cook the sausage over medium heat until no longer pink, drain.
When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4 in shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream salad dressing salt and pepper.
spoon into potato shells. Place on two ungreased baking sheets. Bake at 400 for 30 minutes or until golden brown. ( We were in a hurry so I popped them in the microwave for 2-3 minutes until the cheese was melted and they were hot.) Yield 16 servings.
Easy to cut down. Example for 3 potatoes, I used one sausage patty, 4 strips of bacon, 1/3 C chopped ham, about 1/2 C cheese, a scoop of sour cream and about 2 T Italian dressing. I mixed these all together in a bowl and then added it all to the mashed potatoes and then filled the shells. Yummy.
Grandma Linda
December 18, 2007
December 05, 2007
Chow Mein Chicken (or Pork)
This is easy and quite tasty. Works with either chicken or pork. You could probably substitute beef broth and hamburger or left over roast beef or use cut up and browned steak.
2 celery ribs, chopped ( I used 4-6)
1 medium onion, chopped (I did slices and cut them in quarters)
1/4 C butter
1 can Cream of Mushroom soup
1/2 C chicken broth (I used closer to a cup since I used more celery)
1 Tbs soy sauce (I used 2-3 T)
3 C cubed cooked chicken (I didn't measure & used what I had left over)
1/2 C sliced fresh mushrooms (not me, no way!!)
1 3 0z can chow mein noodles
1/3 C salted cashew halves
In large sauce pan or frying pan, saute celery and onion in butter until tender. Stir in soup, broth and soy sauce. Add the meat (and mushrooms should you choose to). Heat through. Let it simmer down if it is too juicy.
Transfer to a greased 2 qt + baking dish. sprinkle with chow mein noodles and cashews. Bake uncovered at 350 for 15-20 min or until heated through. Serves 4. (What I made served 8)
I also cooked up a big pot of white rice and we served it over the rice. Good extender.
Grandma Linda (Taste of Home, The Best of Country Cooking)
2 celery ribs, chopped ( I used 4-6)
1 medium onion, chopped (I did slices and cut them in quarters)
1/4 C butter
1 can Cream of Mushroom soup
1/2 C chicken broth (I used closer to a cup since I used more celery)
1 Tbs soy sauce (I used 2-3 T)
3 C cubed cooked chicken (I didn't measure & used what I had left over)
1/2 C sliced fresh mushrooms (not me, no way!!)
1 3 0z can chow mein noodles
1/3 C salted cashew halves
In large sauce pan or frying pan, saute celery and onion in butter until tender. Stir in soup, broth and soy sauce. Add the meat (and mushrooms should you choose to). Heat through. Let it simmer down if it is too juicy.
Transfer to a greased 2 qt + baking dish. sprinkle with chow mein noodles and cashews. Bake uncovered at 350 for 15-20 min or until heated through. Serves 4. (What I made served 8)
I also cooked up a big pot of white rice and we served it over the rice. Good extender.
Grandma Linda (Taste of Home, The Best of Country Cooking)
November 08, 2007
Snickerdoodles
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
2 1/2-3 c. flour
Cream the butter, sugar, and eggs. Mix in cream of tartar, baking soda, vanilla, and salt, then mix in flour. Start with 2 1/2 c., but I usually add about 1/4 c. more to get the dough a little stiffer. However, it should still be somewhat soft; don't get carried away. Form a teaspoonful into ball and roll in sugar and cinnamon. Place on cookie sheet and bake for 9-10 minutes at 350 degrees. Do not flatten cookies. They will spread out as they bake. Makes about 2 dozen cookies.
Note: I must give credit where credit is due. I found this recipe on http://wickeworld.blogspot.com/ I came across her blog from a friend and have gotten the biggest kick out of her posts. So I have no clue who she is, but she’s really COOL and should you need a day brightener, check out her posts J
~Jody
1 1/2 c. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
2 1/2-3 c. flour
Cream the butter, sugar, and eggs. Mix in cream of tartar, baking soda, vanilla, and salt, then mix in flour. Start with 2 1/2 c., but I usually add about 1/4 c. more to get the dough a little stiffer. However, it should still be somewhat soft; don't get carried away. Form a teaspoonful into ball and roll in sugar and cinnamon. Place on cookie sheet and bake for 9-10 minutes at 350 degrees. Do not flatten cookies. They will spread out as they bake. Makes about 2 dozen cookies.
Note: I must give credit where credit is due. I found this recipe on http://wickeworld.blogspot.com/ I came across her blog from a friend and have gotten the biggest kick out of her posts. So I have no clue who she is, but she’s really COOL and should you need a day brightener, check out her posts J
~Jody
October 30, 2007
Chicken a la Can Can
This is a really quick, easy meal. I got this recipe not long after we got married.
Make it on top of your stove in a large frying pan or similar pan.
1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1 1/2 soup can Minute Rice (or use 3 C cooked regular rice)[recipe calls for one can, but not enough to suit me!]
2 cans or 1 1/2 C cooked chicken (boned) or tuna or turkey
Mix together and simmer 10 minutes (might take a little more till it thickens up). Stir occasionally.
Top with French fried onions to serve.
Grandma Linda
Make it on top of your stove in a large frying pan or similar pan.
1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1 1/2 soup can Minute Rice (or use 3 C cooked regular rice)[recipe calls for one can, but not enough to suit me!]
2 cans or 1 1/2 C cooked chicken (boned) or tuna or turkey
Mix together and simmer 10 minutes (might take a little more till it thickens up). Stir occasionally.
Top with French fried onions to serve.
Grandma Linda
October 28, 2007
Chunky Cinnamon Applesauce
8 medium tart apples, peeled and quartered
1 Cup water
1 Cup sugar
1/4 Cup red-hot candies
Place apples and water in a 5 qt. saucepan. Cover and cook over medium low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yields 6 Cups.
This is so easy and delicious. You can leave out the red-hots if you want.
Kim Eastman
1 Cup water
1 Cup sugar
1/4 Cup red-hot candies
Place apples and water in a 5 qt. saucepan. Cover and cook over medium low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yields 6 Cups.
This is so easy and delicious. You can leave out the red-hots if you want.
Kim Eastman
October 21, 2007
Wowie Maui Chicken
4 boneless, skinless chicken breasts, cut into cubes
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
Chicken Pot Pie
Filling:
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth
Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)
9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.
Kim Eastman
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth
Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)
9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.
Kim Eastman
Ham Potato Scallop from Taste of Home
1 pkg. (5 oz) scalloped potatoes, a cheesy variety
2 C boiling water
2 T margarine
3/4 C milk
2 C fully cooked ham, diced or cubed
1 pkg (10 oz) frozen cut green beans
1 C cheddar cheese, grated
In an ungreased 1 1/2 qt. baking dish combine potatoes with sauce mix, boiling water, and butter. Stir in milk, ham, and beans. Bake 400 degrees uncovered for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese.
This is a good way to use those boxes of scalloped potatoes that you can get on good sales. Good main dish with vegie included.
Kim Eastman
2 C boiling water
2 T margarine
3/4 C milk
2 C fully cooked ham, diced or cubed
1 pkg (10 oz) frozen cut green beans
1 C cheddar cheese, grated
In an ungreased 1 1/2 qt. baking dish combine potatoes with sauce mix, boiling water, and butter. Stir in milk, ham, and beans. Bake 400 degrees uncovered for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese.
This is a good way to use those boxes of scalloped potatoes that you can get on good sales. Good main dish with vegie included.
Kim Eastman
Tex-Mex Pork Wraps
2 1/2 lbs boneless pork roast
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion
Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.
Kim Eastman
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion
Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.
Kim Eastman
Mandarin Orange Jell-O
1 C water
1 large (6 oz) package orange Jell-O
2 C orange juice
1 (15 oz) can mandarin oranges, drained
1 C whipping cream, plus sugar to sweeten
In a saucepan, bring water to a boil. Add Jell-O and stir until dissolved (2 min). Stir in orange juice; refrigerate until syrupy. (I have made it just fine without refrigerating until syrupy.) Stir in mandarin oranges. Pour into an 8x8 dish or large pie plate. Refrigerate several hours until set. Whip and sweeten cream; spread over top. Makes about 8 servings.
Kim Eastman (taken from Essential Mormon Celebrations- Halloween section)
We love this Jell-O. It is thicker than regular Jell-O.
1 large (6 oz) package orange Jell-O
2 C orange juice
1 (15 oz) can mandarin oranges, drained
1 C whipping cream, plus sugar to sweeten
In a saucepan, bring water to a boil. Add Jell-O and stir until dissolved (2 min). Stir in orange juice; refrigerate until syrupy. (I have made it just fine without refrigerating until syrupy.) Stir in mandarin oranges. Pour into an 8x8 dish or large pie plate. Refrigerate several hours until set. Whip and sweeten cream; spread over top. Makes about 8 servings.
Kim Eastman (taken from Essential Mormon Celebrations- Halloween section)
We love this Jell-O. It is thicker than regular Jell-O.
Rachel Ray's 30 Minute Shepherd's Pie
2 lbs. potatoes, peeled and cubed
2 T sour cream or softened cream cheese
1 large egg yold
1/2 C cream or chicken broth
salt and pepper
1 T E.V.O.O.
1 1/2 lbs. ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 T butter
2 T flour
1 C beef broth
2 t Worcestershire sauce
1/2 C frozen peas
1 t paprika, if desired
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bow. Combine sour cream, egg yolk, and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While pots. boil, preheat large skillet over medium high heat. Add oil to hot pan with beef. Season meat with s & p. Brown meat for 3 to 4 minutes then add chopped carrot and onion. Continue browning meat and cooking vegies, stirring frequently.
In another smaller skillet, cook butter and flour together for 2 minutes, over medium heat. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat/vegie mixture. Stir in peas.
Preheat broiler to high. Fill an 8x8 casserole with the meat mixture. Spoon potatoes over meat evenly. Sprinkle with paprika and broil 6-8 inches from the heat until pots are browned.
This recipe can be made ahead of time and reheated in the oven. You can make it even easier by using instant mash potatoes (potato pearls) and leaving out the egg and cream cheese. No need for broiler.
Kim Eastman
2 T sour cream or softened cream cheese
1 large egg yold
1/2 C cream or chicken broth
salt and pepper
1 T E.V.O.O.
1 1/2 lbs. ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 T butter
2 T flour
1 C beef broth
2 t Worcestershire sauce
1/2 C frozen peas
1 t paprika, if desired
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bow. Combine sour cream, egg yolk, and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While pots. boil, preheat large skillet over medium high heat. Add oil to hot pan with beef. Season meat with s & p. Brown meat for 3 to 4 minutes then add chopped carrot and onion. Continue browning meat and cooking vegies, stirring frequently.
In another smaller skillet, cook butter and flour together for 2 minutes, over medium heat. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat/vegie mixture. Stir in peas.
Preheat broiler to high. Fill an 8x8 casserole with the meat mixture. Spoon potatoes over meat evenly. Sprinkle with paprika and broil 6-8 inches from the heat until pots are browned.
This recipe can be made ahead of time and reheated in the oven. You can make it even easier by using instant mash potatoes (potato pearls) and leaving out the egg and cream cheese. No need for broiler.
Kim Eastman
October 16, 2007
Halloween Hot Chocolate
10 c. milk
3/4 c. sugar
3/4 c. cocoa
1/2 tsp. salt
2 c. hot water
marshmallows
Measure milk into crockpot and turn on 'high. Mix together sugar, salt and cocoa in heavy pan. Add hot water. Stir and boil for 3 minutes (stir often). Pour this into the milk in crockpot and cook on high for 2 - 2 1/2 hours.
Makes 10-12 (1 cup) servings.
Jody :)
3/4 c. sugar
3/4 c. cocoa
1/2 tsp. salt
2 c. hot water
marshmallows
Measure milk into crockpot and turn on 'high. Mix together sugar, salt and cocoa in heavy pan. Add hot water. Stir and boil for 3 minutes (stir often). Pour this into the milk in crockpot and cook on high for 2 - 2 1/2 hours.
Makes 10-12 (1 cup) servings.
Jody :)
Award Winning Fire & Ice Chili
1 can (20 oz) Pineapple Chunks OR Tidbits
1 can (28 oz) diced tomatoes
1 can (6 oz) tomatoe paste
1 can (4 oz) diced green chilis
1 can (15 oz) spicy chili beans
3 cloves garlic, finely chopped OR 1/4 tsp garlic powder
2 medium yellow onions, chopped OR 1/2 cup minced dry onion
1 green bell pepper, seeded, chopped (optional)
3 Tbs. chili powder
2 tsp ground cumin
2 Tbs. finely chopped jalapeno chilis OR 1/2 tsp Crushed Red Pepper (omit if want really mild)
2 tsp. salt
2 lbs. lean ground beef
Brown meat with onions, drain if necessary.
Drain pineapple, reserve juice
Combine reserved pineapple juice with tomatoe paste. Add tomatoes, green chilis, beans, garlic, bell pepper, chili powder, cumin, jalapeno chilis and salt. Mix together and then combine this tomatoe mixture and cooked meat in crockpot. Cover and simmer for 3 hours stirring occasionally. Add pineapple during the last 30 minutes of cooking.
Top with sour cream, cheese, green onions - whatever sounds good.
Thank you Marilyn McLean for this outstanding recipe. Marilyn's amazing chili has won at the Utah State Fair twice & once you taste it, you will know why...it is SOOOO good! The name Fire and Ice makes it sound rather spicy; however, it isn't too 'firey' and if you are worried, leave out the jalapenos. This recipe goes great with the Kalli Roll Recipe listed in the blog.
Jody :)
1 can (28 oz) diced tomatoes
1 can (6 oz) tomatoe paste
1 can (4 oz) diced green chilis
1 can (15 oz) spicy chili beans
3 cloves garlic, finely chopped OR 1/4 tsp garlic powder
2 medium yellow onions, chopped OR 1/2 cup minced dry onion
1 green bell pepper, seeded, chopped (optional)
3 Tbs. chili powder
2 tsp ground cumin
2 Tbs. finely chopped jalapeno chilis OR 1/2 tsp Crushed Red Pepper (omit if want really mild)
2 tsp. salt
2 lbs. lean ground beef
Brown meat with onions, drain if necessary.
Drain pineapple, reserve juice
Combine reserved pineapple juice with tomatoe paste. Add tomatoes, green chilis, beans, garlic, bell pepper, chili powder, cumin, jalapeno chilis and salt. Mix together and then combine this tomatoe mixture and cooked meat in crockpot. Cover and simmer for 3 hours stirring occasionally. Add pineapple during the last 30 minutes of cooking.
Top with sour cream, cheese, green onions - whatever sounds good.
Thank you Marilyn McLean for this outstanding recipe. Marilyn's amazing chili has won at the Utah State Fair twice & once you taste it, you will know why...it is SOOOO good! The name Fire and Ice makes it sound rather spicy; however, it isn't too 'firey' and if you are worried, leave out the jalapenos. This recipe goes great with the Kalli Roll Recipe listed in the blog.
Jody :)
Barbecued Meatballs
1 egg lightly beaten
1 (5 oz) can evaporated milk
1 c. quick-cooking oats
1/2 c. finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 1/2 lbs. ground beef
In a bowl, combine all ingredients except beef. After ingredients are mixed well, crumble beef over mixtrue and mix again. Shape into little 1 inch balls (I use a little cookie dough scoop). Place in a greased 9x13 pan. Bake uncovered at 350 for about 20-25 minutes. Remove from oven. If there is any excess grease after cooking, drain it off...
SAUCE:
1 c. Ketchup
3/4 c. packed brown sugar
1/4 tsp. garlic powder
Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over cooked meatballs. Bake in oven again at 350 for another 12 minutes.
Note: I got this recipe from Good Things Utah. It's soooo easy, I can make it in my sleep. It's wonderful with sticky white rice. Sometimes I double the sauce recipe but you don't need to - it makes a lot of sauce.
Jody :)
1 (5 oz) can evaporated milk
1 c. quick-cooking oats
1/2 c. finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 1/2 lbs. ground beef
In a bowl, combine all ingredients except beef. After ingredients are mixed well, crumble beef over mixtrue and mix again. Shape into little 1 inch balls (I use a little cookie dough scoop). Place in a greased 9x13 pan. Bake uncovered at 350 for about 20-25 minutes. Remove from oven. If there is any excess grease after cooking, drain it off...
SAUCE:
1 c. Ketchup
3/4 c. packed brown sugar
1/4 tsp. garlic powder
Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over cooked meatballs. Bake in oven again at 350 for another 12 minutes.
Note: I got this recipe from Good Things Utah. It's soooo easy, I can make it in my sleep. It's wonderful with sticky white rice. Sometimes I double the sauce recipe but you don't need to - it makes a lot of sauce.
Jody :)
Grandma Larsen's Green Jello
1 package Lemon Jell-o (smaller sizes of jellos)
1 package Lime Jell-o
1 small crushed pineapple (drained - reserve juice)
1 cup cottage cheese
1/2 cup mayonnaise
1/2 pint whipped whip cream
Dissolve 2 cups of liquid (pineapple liquid & water together to make 2 cups) into the jell-o's. Let it set in the fridge until it is somewhat firm but not fully set up. Pull jell-o out and whip it with beaters until it is in small chunks. Add pineapple, cottage cheese, mayo. Stir with a spoon. Gently fold in the whipped cream with spoon. (add pecans if you want the jello to be crunchy). Then spread into a 9x13 pan and refrigerate to set up. Top with extra whipping cream.
Jody :)
1 package Lime Jell-o
1 small crushed pineapple (drained - reserve juice)
1 cup cottage cheese
1/2 cup mayonnaise
1/2 pint whipped whip cream
Dissolve 2 cups of liquid (pineapple liquid & water together to make 2 cups) into the jell-o's. Let it set in the fridge until it is somewhat firm but not fully set up. Pull jell-o out and whip it with beaters until it is in small chunks. Add pineapple, cottage cheese, mayo. Stir with a spoon. Gently fold in the whipped cream with spoon. (add pecans if you want the jello to be crunchy). Then spread into a 9x13 pan and refrigerate to set up. Top with extra whipping cream.
Jody :)
October 11, 2007
TAKING A BREAK????
Apparently we are all on a cooking break! I keep checking on for something new....anything new....and nothing! I am starting to revert back to grilled cheese and Hamburger Helpers people! Daily! Let's each try to give this site to one new person this week so we can get some fresh ideas and recipes on here so our families don't have to cry out in desperate agony.
:) Lolo :)
:) Lolo :)
September 25, 2007
Pasta e Fagioli
I made this Monday night and invited some friends over for dinner. Yum-O! I went to The Olive Garden and picked up salad, breadsticks and alfredo sauce to complete the meal. DELISH!!!!
1 lb. ground beef, turkey or italian sausage (I used ground beef)
1 clove garlic, minced
1 small onion, chopped
1-2 carrots, chopped
3 ribs celery, chopped
1-28 oz. can diced tomatoes
1-15 oz. can kidney beans
1-15 oz. can white beans
1-15 oz. can tomato sauce
1 1/2 cups V-8 juice
1 T. vinegar
1 t. salt
1/2 t. pepper
1 t. oregano
1 t. basil
1 1/2 t. thyme (or just replace all 3 of these with 3 t. italian seasoning)
1/2 lb. ditalini pasta
Brown meat in large stock pot. Add all fresh veggies and saute for 10 minutes. Add remaining ingredients except for pasta. Simmer for 1 hour (or however long you have until dinnertime!). Meanwhile, cook pasta, drain and toss with olive oil. Put soup and pasta together in bowl and top with grated parmesan cheese.
Kristen (picture courtesy of Once upon a dinner time - where I found the recipe)
1 clove garlic, minced
1 small onion, chopped
1-2 carrots, chopped
3 ribs celery, chopped
1-28 oz. can diced tomatoes
1-15 oz. can kidney beans
1-15 oz. can white beans
1-15 oz. can tomato sauce
1 1/2 cups V-8 juice
1 T. vinegar
1 t. salt
1/2 t. pepper
1 t. oregano
1 t. basil
1 1/2 t. thyme (or just replace all 3 of these with 3 t. italian seasoning)
1/2 lb. ditalini pasta
Brown meat in large stock pot. Add all fresh veggies and saute for 10 minutes. Add remaining ingredients except for pasta. Simmer for 1 hour (or however long you have until dinnertime!). Meanwhile, cook pasta, drain and toss with olive oil. Put soup and pasta together in bowl and top with grated parmesan cheese.
Kristen (picture courtesy of Once upon a dinner time - where I found the recipe)
Easy Pot Roast
This is a really easy way to make an inexpensive roast. Buy a chuck roast about 3 pounds for 6-8 people. Look for some fat marbeling, but not lots. I prefer boneless...why pay for the weight of the bone. FREEZE the roast. (adds the extra liquid you need for gravy)
Place the frozen roast in a roasting pan.
Sprinkle 1 packet of dry onion soup mix over the roast.
Carefully pour about 1/3 C water over the soup mix so it dampens it but doesn't wash it off.
Cover the pan and put it in the oven at 250 degrees for about 8 hours.
On these cheaper cuts of meat, the secret is slow-w-w-w cooking. It makes the tougher ones really tender.
For a slightly different flavor, mix one can of cream of mushroom soup with the onion soup plus 1/2 C water and pour it over the roast.
If you add potatoes and carrots, do this only a couple of hours before serving, otherwise they will be overcooked.
(word of warning: sometimes you think you are getting a great piece of meat, but sometimes they are just plain tough....be glad you cooked it this way or you would never be able to bite it! )
Grandma Linda
Place the frozen roast in a roasting pan.
Sprinkle 1 packet of dry onion soup mix over the roast.
Carefully pour about 1/3 C water over the soup mix so it dampens it but doesn't wash it off.
Cover the pan and put it in the oven at 250 degrees for about 8 hours.
On these cheaper cuts of meat, the secret is slow-w-w-w cooking. It makes the tougher ones really tender.
For a slightly different flavor, mix one can of cream of mushroom soup with the onion soup plus 1/2 C water and pour it over the roast.
If you add potatoes and carrots, do this only a couple of hours before serving, otherwise they will be overcooked.
(word of warning: sometimes you think you are getting a great piece of meat, but sometimes they are just plain tough....be glad you cooked it this way or you would never be able to bite it! )
Grandma Linda
September 21, 2007
Chicken Breasts Diane
This is quick, easy and really has a nice flavor. Have all your stuff measured, chopped and ready because it goes really fast!
*4 boneless chicken breasts (I used larger chicken tenders). If using chicken breasts pound slightly between sheets of waxed paper or plastic wrap. (I didn't with the tenders)
*Salt & pepper them
*Heat 1 T each of oil and butter in large skillet
*Cook chicken over high to medium high heat for 4 minutes on each side. (It only took 2 min each side with tenders) Watch out! It splatters! Do not cook longer as they will become too dry & over cooked.
*Remove to serving plate (warmed is nice)
*Add 3 T green onions or chives, Juice of 1/2 lime or lemon, 3 T chopped parsley and 2 tsp Dijon mustard to drippings in frying pan. Whisk constantly for about 15 seconds.
*Whisk in 1/4 - 1/2 C chicken broth. Stir until smooth.
* Whisk in 1 T butter.
Pour sauce over chicken. Serve immediately.
Serves 4.
Grandma Linda
*4 boneless chicken breasts (I used larger chicken tenders). If using chicken breasts pound slightly between sheets of waxed paper or plastic wrap. (I didn't with the tenders)
*Salt & pepper them
*Heat 1 T each of oil and butter in large skillet
*Cook chicken over high to medium high heat for 4 minutes on each side. (It only took 2 min each side with tenders) Watch out! It splatters! Do not cook longer as they will become too dry & over cooked.
*Remove to serving plate (warmed is nice)
*Add 3 T green onions or chives, Juice of 1/2 lime or lemon, 3 T chopped parsley and 2 tsp Dijon mustard to drippings in frying pan. Whisk constantly for about 15 seconds.
*Whisk in 1/4 - 1/2 C chicken broth. Stir until smooth.
* Whisk in 1 T butter.
Pour sauce over chicken. Serve immediately.
Serves 4.
Grandma Linda
September 20, 2007
Yummy Zucchini Bread
3 eggs
3/4 C. oil
1 tsp soda
3 tsp vanilla
1 C. chopped nuts (optional)
2 C. sugar
1 tsp salt
2 tsp BP
3 tsp cinnamon
2 C. raw shredded zucchini
2 1/4 C. flour
Beat eggs, add oil, sugar, vanilla. Add in dry ingredients. Add zucchini. I also add about 1 C raisins. (You can also add about 1/4 C cocoa and chocolate chips if you prefer the chocolate version!)
Spray bottoms of bread pans. Sprinkle with a mixture of cinnamon and sugar. Bake 1 hour at 325. Makes 2- 4 loaves.
Grandma Linda
3/4 C. oil
1 tsp soda
3 tsp vanilla
1 C. chopped nuts (optional)
2 C. sugar
1 tsp salt
2 tsp BP
3 tsp cinnamon
2 C. raw shredded zucchini
2 1/4 C. flour
Beat eggs, add oil, sugar, vanilla. Add in dry ingredients. Add zucchini. I also add about 1 C raisins. (You can also add about 1/4 C cocoa and chocolate chips if you prefer the chocolate version!)
Spray bottoms of bread pans. Sprinkle with a mixture of cinnamon and sugar. Bake 1 hour at 325. Makes 2- 4 loaves.
Grandma Linda
EASY TOMATO BAKED CHICKEN
I made this for dinner last weekend. Mike said that he felt like he was at the Olive Garden. It was super yummy and smelled super good! And to top it off, it was super EASY!
1 small red onion, thinly sliced
4 chicken breasts
1 can diced tomatoes (I use the kind that is seasoned with basil and garlic)
1/4 cup light Basalmic Vinaigrette Reduced Fat Dressing (I used Italian)
1/4 tsp. garlic powder
1/4 cup grated parmasan cheese
Preheat oven to 425. Place onions in bottom of 9x13 baking dish; top with chicken.
Combine tomatoes, dressing, and garlic; pour over chicken; sprinkle with cheese.
Bake 30 minutes or until chicken is cooked through.
Serve with your favorite pasta (Mike suggests an alfredo) and vegetables, and crusty bread. Mmm, mmm, good!
1 small red onion, thinly sliced
4 chicken breasts
1 can diced tomatoes (I use the kind that is seasoned with basil and garlic)
1/4 cup light Basalmic Vinaigrette Reduced Fat Dressing (I used Italian)
1/4 tsp. garlic powder
1/4 cup grated parmasan cheese
Preheat oven to 425. Place onions in bottom of 9x13 baking dish; top with chicken.
Combine tomatoes, dressing, and garlic; pour over chicken; sprinkle with cheese.
Bake 30 minutes or until chicken is cooked through.
Serve with your favorite pasta (Mike suggests an alfredo) and vegetables, and crusty bread. Mmm, mmm, good!
September 18, 2007
Buttermilk Chocolate Cake
FIRST OFF, let me start by saying this is sincerely one of my MOST treasured recipes. My family got this recipe from one of the best known cooks of my home ward growing up. When the ward would have bake sales, Maria's cakes would fretch 3 figures they are just that super incredible - no kidding. Our family jokes that we'd do anything for Maria's food :) Anyway, after family debate we decided it was okay to share but only if you praise & thank Maria when you take the first bite!
Boil the 4 ingredients below in a saucepan for 1 minute...
1/2 C. margarine
1/2 C. shortening
1 C. water
4 T. Cocoa
Sift into a bowl:
2 C. flour
2 C. sugar
Pour chocolate mixture over sugar/flour mixture and beat together (for awhile until it's nice and creamy). Add 1/2 C. Buttermilk, 1 tsp soda and 1/2 tsp salt. Mix again and then add 2 eggs and 1 1/2 vanilla.
Bake at 325 degrees for 35 - 45 mins (or until the middle is cooked) 9x13.
Frosting:
1 stick margarine
5 T. buttermilk
3 1/2 T. cocoa
Boil the above ingredients (careful don't burn it) then pour over 1 1/2 lbs powdered sugar (I think that is about 1 full bag of powdered sugar). Add 1 tsp vanilla and mix really well. Add desired amounts of nuts and coconut. Pour over warm cake, frost and eat it up. This is the best when it's warm and gooey. If it gets cold, seriously microwave and eat - and SO good with vanilla ice cream! I swear every time I eat this I hear the mo-tab singing or something...I LOVE IT! Next time I make it, I'll stick a picture on here to go with the recipe.
Jody
Boil the 4 ingredients below in a saucepan for 1 minute...
1/2 C. margarine
1/2 C. shortening
1 C. water
4 T. Cocoa
Sift into a bowl:
2 C. flour
2 C. sugar
Pour chocolate mixture over sugar/flour mixture and beat together (for awhile until it's nice and creamy). Add 1/2 C. Buttermilk, 1 tsp soda and 1/2 tsp salt. Mix again and then add 2 eggs and 1 1/2 vanilla.
Bake at 325 degrees for 35 - 45 mins (or until the middle is cooked) 9x13.
Frosting:
1 stick margarine
5 T. buttermilk
3 1/2 T. cocoa
Boil the above ingredients (careful don't burn it) then pour over 1 1/2 lbs powdered sugar (I think that is about 1 full bag of powdered sugar). Add 1 tsp vanilla and mix really well. Add desired amounts of nuts and coconut. Pour over warm cake, frost and eat it up. This is the best when it's warm and gooey. If it gets cold, seriously microwave and eat - and SO good with vanilla ice cream! I swear every time I eat this I hear the mo-tab singing or something...I LOVE IT! Next time I make it, I'll stick a picture on here to go with the recipe.
Jody
September 11, 2007
Fall Dinner Line-up
Kim is in a dinner group and this is their fall menu. Maybe it will help some of us come up with some new ideas! (I'm sure I messed up the order of the meals in transferring them over here.)
Chicken Caesar Pitas, Taco Salad
Baked Potato Bar, Deli Sandwiches
Hawaiian Haystacks, Honey Lime Chkn Sand.
BBQ Ribs, Chkn Bow-tie Pasta
Club Wraps, Hawaiian Luau
Pizza Bombs, Chk Salad Sandwich
Ham and Cheese Rolls, Chicken Tostadas
Crockpot Chicken, French Dip
Chef Salad, Tangy Oven BBQ Chkn
Lasagne Soup, Chkn Stuffing Cass.
Potato Soup, Shepherd's Pie
Lemon Rosemary Chkn, Enchiladas
Sloppy Joes, Cheesy Ham Bake
Poppy Seed Chicken, Chicken Fried Steak
Lasagne, Chkn & Rice Casserole
Perfect Pot Roast, BBQ Pork Sand
Round Steak, Baked Pork Cutlets
Café Rio Enchilada Bar, Chicken Noodle Soup
Chicken Pot Pie, Hot Terriyaki Sand.
Sweet n Sour Chkn, Quiche
Chicken Bow-tie Pasta, Cheesy Potato Soup
French Dip, Pork Ribs
Chili Verde Burros, Stuffed French Bread(beef)
Sticky Chicken, Chkn Squares
Pizzeria Chicken, Busy Day Soup (beef)
Pigs in a Blanket, Taco Soup
Chicken Pot Pie, Lasagne
Chicken Caesar Pitas, Taco Salad
Baked Potato Bar, Deli Sandwiches
Hawaiian Haystacks, Honey Lime Chkn Sand.
BBQ Ribs, Chkn Bow-tie Pasta
Club Wraps, Hawaiian Luau
Pizza Bombs, Chk Salad Sandwich
Ham and Cheese Rolls, Chicken Tostadas
Crockpot Chicken, French Dip
Chef Salad, Tangy Oven BBQ Chkn
Lasagne Soup, Chkn Stuffing Cass.
Potato Soup, Shepherd's Pie
Lemon Rosemary Chkn, Enchiladas
Sloppy Joes, Cheesy Ham Bake
Poppy Seed Chicken, Chicken Fried Steak
Lasagne, Chkn & Rice Casserole
Perfect Pot Roast, BBQ Pork Sand
Round Steak, Baked Pork Cutlets
Café Rio Enchilada Bar, Chicken Noodle Soup
Chicken Pot Pie, Hot Terriyaki Sand.
Sweet n Sour Chkn, Quiche
Chicken Bow-tie Pasta, Cheesy Potato Soup
French Dip, Pork Ribs
Chili Verde Burros, Stuffed French Bread(beef)
Sticky Chicken, Chkn Squares
Pizzeria Chicken, Busy Day Soup (beef)
Pigs in a Blanket, Taco Soup
Chicken Pot Pie, Lasagne
Carameled Cheerios
1 cube margarine (I know Imperial works. Real butter does not.)
2 1/2 C brown sugar
1/4 C milk
Boil to soft ball and pour over a mixture of Cheerios, Chex or anything you want. Good on popcorn. Use a 9 x 13 pan full of cereal.
Stir until it hardens (dries and isn't sticky)
Pig out!
Grandma Linda
2 1/2 C brown sugar
1/4 C milk
Boil to soft ball and pour over a mixture of Cheerios, Chex or anything you want. Good on popcorn. Use a 9 x 13 pan full of cereal.
Stir until it hardens (dries and isn't sticky)
Pig out!
Grandma Linda
Chicken Cordon Bleu
4 boneless skinless chicken breasts
1 pkg saltine crackers finely crushed
1/4 cup parmesan cheese
2 eggs, beaten
1 cup flour
4 slices swiss cheese
4 slices ham (thin)
3 TBSP oil
SAUCE-
mix together:
2 cans cream of chicken soup
1 cup sour cream
Put chicken breasts between 2 pieces of plastic wrap and pound with a meat tenderizer until flattened out and tender. Arrange a piece of ham and a slice of swiss cheese on each chicken breast. Roll up and secure with 3 toothpicks or string. Dip in the flour first, then the egg, then into the cracker crumbs which the parmesan cheese has been mixed into. Brown in hot frying pan fast, turning to get golden brown on all sides. Remove from frying pan, remove toothpicks, and arrange in a 9x13 baking dish. Cover with sauce mixture and bake, covered tightly with foil at 350 for 35-40 minutes. Don't overbake.
If you'd like to do this ahead, then prepare to the stage where you brown them, then they can be frozen or put into your refrigerator. If you freeze them, then thaw them out before baking and always allow about 10-15 more minutes baking time for the cooler temperature of the meat.
Enjoy!
Lolo
1 pkg saltine crackers finely crushed
1/4 cup parmesan cheese
2 eggs, beaten
1 cup flour
4 slices swiss cheese
4 slices ham (thin)
3 TBSP oil
SAUCE-
mix together:
2 cans cream of chicken soup
1 cup sour cream
Put chicken breasts between 2 pieces of plastic wrap and pound with a meat tenderizer until flattened out and tender. Arrange a piece of ham and a slice of swiss cheese on each chicken breast. Roll up and secure with 3 toothpicks or string. Dip in the flour first, then the egg, then into the cracker crumbs which the parmesan cheese has been mixed into. Brown in hot frying pan fast, turning to get golden brown on all sides. Remove from frying pan, remove toothpicks, and arrange in a 9x13 baking dish. Cover with sauce mixture and bake, covered tightly with foil at 350 for 35-40 minutes. Don't overbake.
If you'd like to do this ahead, then prepare to the stage where you brown them, then they can be frozen or put into your refrigerator. If you freeze them, then thaw them out before baking and always allow about 10-15 more minutes baking time for the cooler temperature of the meat.
Enjoy!
Lolo
September 10, 2007
Ooey Gooey Caramel Popcorn
2 C. brown sugar
1 C. Karo syrup
1 cube butter
1 can Eagle Sweetened Condensed Milk
Mix all ingredients in sauce pan and bring to a boil. Boil 7 minutes stirring constantly. Pour over popcorn. (I am lazy and pop 2 bags of microwave popcorn and then add the above!)
Jody
1 C. Karo syrup
1 cube butter
1 can Eagle Sweetened Condensed Milk
Mix all ingredients in sauce pan and bring to a boil. Boil 7 minutes stirring constantly. Pour over popcorn. (I am lazy and pop 2 bags of microwave popcorn and then add the above!)
Jody
Killer Confetti Salsa
1 can white corn
1 can black eyed peas
6 tomatoes diced small
2 avacado diced
a little less than 1/4 C. cilantro
1 pkg Good Season Itialian Dry Dressing
Salt & Pepper to taste
Mix as directed & mix all together!
Jody
1 can black eyed peas
6 tomatoes diced small
2 avacado diced
a little less than 1/4 C. cilantro
1 pkg Good Season Itialian Dry Dressing
Salt & Pepper to taste
Mix as directed & mix all together!
Jody
Paula Deen's Barbeque Meatloaf
WAY YUMMY!!
1 1/2 pounds ground beef 1 cup fresh bread crumbs
1 onion, diced 1 egg, lightly beaten
1 1/2 teaspoon salt 1/2 teaspoon pepper
2 (8oz) cans tomato sauce 3 tablespoons vinegar
3 tablespoons brown sugar 2 tablespoons Dijon mustard
2 tablespoons worcestershire sauce 1/2 cup water, to thin sauce if necessary
Preheat oven to 350.
Mix together the beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Kristen
1 1/2 pounds ground beef 1 cup fresh bread crumbs
1 onion, diced 1 egg, lightly beaten
1 1/2 teaspoon salt 1/2 teaspoon pepper
2 (8oz) cans tomato sauce 3 tablespoons vinegar
3 tablespoons brown sugar 2 tablespoons Dijon mustard
2 tablespoons worcestershire sauce 1/2 cup water, to thin sauce if necessary
Preheat oven to 350.
Mix together the beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Kristen
September 05, 2007
Mud Pie
24 Oreo Cookies
1/3 cup melted marg.
1/2 gallon favorite ice cream (Maple Nut suggested)
In a ziploc bag, crush Oreos with rolling pin; mix with 1/3 cup margerine. Press into 9x13 pan. Cool in fridge 15 minutes. Meanwhile, soften 1/2 gallon ice cream. Spread ice cream on crust. Return to freezer. Make the following sauce:
1 cup powdered sugar
2 tablespoons marg.
2/3 cup evap. milk
4 squares semisweet choc. or 2/3 cup choc. chips
Boil all sauce ingredients till thick. COOL..... (otherwise you will melt your ice cream) Spread on ice cream and return to freezer till time to serve. Cover with foil. Serves 12-18
Kristen (Mom's recipe - you know I can't get enough of this one, thanks!)
1/3 cup melted marg.
1/2 gallon favorite ice cream (Maple Nut suggested)
In a ziploc bag, crush Oreos with rolling pin; mix with 1/3 cup margerine. Press into 9x13 pan. Cool in fridge 15 minutes. Meanwhile, soften 1/2 gallon ice cream. Spread ice cream on crust. Return to freezer. Make the following sauce:
1 cup powdered sugar
2 tablespoons marg.
2/3 cup evap. milk
4 squares semisweet choc. or 2/3 cup choc. chips
Boil all sauce ingredients till thick. COOL..... (otherwise you will melt your ice cream) Spread on ice cream and return to freezer till time to serve. Cover with foil. Serves 12-18
Kristen (Mom's recipe - you know I can't get enough of this one, thanks!)
Chicken Noodle Soup
Boil 1 fryer chicken in water (you may use chicken breasts if you want)
Add 3 chicken boullion cubes
1 large onion, chopped
Chopped celery and carrots if desired
Add 2 cans cream of chicken soup
1 can cream of celery
Salt and pepper to taste
2 tsp parsley flakes (put in at very end)
You can let it simmer all day or start just before dinner. You just need enough time to cook the chicken.
For the noodles:
(makes ALOT of noodles)
2 cups flour
2 tsp salt
4 eggs
1/4 cup water
Mix together and roll out THIN; cut with pizza cutter and carefully drop one at a time into soup.
Kristen (thanks Patty)
Add 3 chicken boullion cubes
1 large onion, chopped
Chopped celery and carrots if desired
Add 2 cans cream of chicken soup
1 can cream of celery
Salt and pepper to taste
2 tsp parsley flakes (put in at very end)
You can let it simmer all day or start just before dinner. You just need enough time to cook the chicken.
For the noodles:
(makes ALOT of noodles)
2 cups flour
2 tsp salt
4 eggs
1/4 cup water
Mix together and roll out THIN; cut with pizza cutter and carefully drop one at a time into soup.
Kristen (thanks Patty)
BBQ Chicken Salad
I am not going to put portion amounts because it varies on the number of people you want to feed...
Lettuce
Tomatoes
Jiciama
can of corn
can of black beans
Bar-B-Que Sauce
Ranch Dressing
Chicken
Cook chicken in Bar-B-Que sauce on stovetop and cut into bite size pieces. Mix in the remaining ingredients and toss in desired amount of Ranch Dressing. Very simple dinner and really healthy depending on the amount of ranch & bbq you put in there.
Jody
Lettuce
Tomatoes
Jiciama
can of corn
can of black beans
Bar-B-Que Sauce
Ranch Dressing
Chicken
Cook chicken in Bar-B-Que sauce on stovetop and cut into bite size pieces. Mix in the remaining ingredients and toss in desired amount of Ranch Dressing. Very simple dinner and really healthy depending on the amount of ranch & bbq you put in there.
Jody
Kallee's Rolls
2 Tbsp. yeast (2 pkg)
1/4 c. warm water (not too hot/not too cool)
1/2 c. melted margarine
3 eggs, well beaten
1/2 tsp. salt
3/4 c. sugar
1 c. milk
5 c. flour
Dissolve yeast and 1/4 cup water till it bubbles. (we add a tiny bit of sugar to the mix). In microwave, scald milk and margarine. Beat eggs till fluffy and add sugar and salt. Add milk and margarine, then yeast mixture. Add 5 to 5 1/2 cups flour. Let dough rise in 2 parts. Roll each part into a circle and butter. Cut into 12 wedges. Roll each wedge. Rise in pans for 1 1/2 hours. Bake at 350 degrees for 20 minutes. (Thank you Kallee Allen for the recipe, it is one of my very favorites!)
Jody
1/4 c. warm water (not too hot/not too cool)
1/2 c. melted margarine
3 eggs, well beaten
1/2 tsp. salt
3/4 c. sugar
1 c. milk
5 c. flour
Dissolve yeast and 1/4 cup water till it bubbles. (we add a tiny bit of sugar to the mix). In microwave, scald milk and margarine. Beat eggs till fluffy and add sugar and salt. Add milk and margarine, then yeast mixture. Add 5 to 5 1/2 cups flour. Let dough rise in 2 parts. Roll each part into a circle and butter. Cut into 12 wedges. Roll each wedge. Rise in pans for 1 1/2 hours. Bake at 350 degrees for 20 minutes. (Thank you Kallee Allen for the recipe, it is one of my very favorites!)
Jody
Pink Delight
1 large Cool Whip
1 (8 oz) sour cream
1 can cherry pie filling
1 cup coconut
1 cup choppen walnuts
1 can Eagle Brand sweetened condensed milk
1/2 pkg. miniature marshmellows
1 small can crushed pineapple, drained
Mix all ingredients together. Store in the fridge overnight and serve!
(Thank you Maria Simmons for the recipe, it's a good one)
Jody
1 (8 oz) sour cream
1 can cherry pie filling
1 cup coconut
1 cup choppen walnuts
1 can Eagle Brand sweetened condensed milk
1/2 pkg. miniature marshmellows
1 small can crushed pineapple, drained
Mix all ingredients together. Store in the fridge overnight and serve!
(Thank you Maria Simmons for the recipe, it's a good one)
Jody
Blender Pancakes
1 cup milk
3/4-1 cup whole wheat flour
2 Tbsp sugar
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
1/4 cup oil
Put milk into blender. Add flour; blend for 2 minutes, starting at the lowest speed and increasing gradually to highest. Add sugar, salt, soda, and baking powder, then eggs, then oil, blending until smooth after each addition. Cook on hot griddle. Serve with your favorited toppings. Makes about 10 pancakes.
Lolo
3/4-1 cup whole wheat flour
2 Tbsp sugar
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
1/4 cup oil
Put milk into blender. Add flour; blend for 2 minutes, starting at the lowest speed and increasing gradually to highest. Add sugar, salt, soda, and baking powder, then eggs, then oil, blending until smooth after each addition. Cook on hot griddle. Serve with your favorited toppings. Makes about 10 pancakes.
Lolo
Biscuit Pizza Bake
1 lb ground beef
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce (I have used spaghetti sauce)
1 cup chopped green pepper
1/2 cup chopped onion
1 pkg sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
Brown ground beef. Meanwhile, quarter the biscuits; place in greased 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce. Layer with veggies, pepperoni, and cheeses.
Bake, uncovered, 350 degree for 25-30 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
*Note: I have had some trouble with getting the biscuits to cook all the way through. I like to bake my biscuits for about 10 minutes before I top it with the sauce and other ingredients. It seems to help. Enjoy!
Lolo
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce (I have used spaghetti sauce)
1 cup chopped green pepper
1/2 cup chopped onion
1 pkg sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
Brown ground beef. Meanwhile, quarter the biscuits; place in greased 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce. Layer with veggies, pepperoni, and cheeses.
Bake, uncovered, 350 degree for 25-30 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
*Note: I have had some trouble with getting the biscuits to cook all the way through. I like to bake my biscuits for about 10 minutes before I top it with the sauce and other ingredients. It seems to help. Enjoy!
Lolo
August 30, 2007
Swedish Meatballs
Blend one can of Cream of Celery Soup and 1/2 can of water.
Mix 1/4 C soup mixture with 1 # hamburger, 2/3 C bread crumbs, 1 egg, minced onion, salt (or use your favorite meatball/meatloaf recipe)
Make small balls and brown them. Drain if needed.
Add soup mixture and about 1/2 C minced dill pickles (the secret ingredient)
Simmer about 20 minutes, carefully stirring occasionally.
Grandma Linda
Mix 1/4 C soup mixture with 1 # hamburger, 2/3 C bread crumbs, 1 egg, minced onion, salt (or use your favorite meatball/meatloaf recipe)
Make small balls and brown them. Drain if needed.
Add soup mixture and about 1/2 C minced dill pickles (the secret ingredient)
Simmer about 20 minutes, carefully stirring occasionally.
Grandma Linda
Snakes
2 packages of refrigerator biscuits
1 stick of melted butter
sesame seeds
Melt butter on a cookie sheet in the oven. Roll each biscuit between your hands until it is long and thin like a snake (about 5 inches). Dip it into the melted butter. Lay them into the same pan. When they are rolled out; sprinkle with sesame seeds.
Bake at 425 for approximately 10 minutes or until golden brown. After removing from oven, let the rolls sit for a couple minutes to absorb the remaining butter. Serve hot.
Kristen
1 stick of melted butter
sesame seeds
Melt butter on a cookie sheet in the oven. Roll each biscuit between your hands until it is long and thin like a snake (about 5 inches). Dip it into the melted butter. Lay them into the same pan. When they are rolled out; sprinkle with sesame seeds.
Bake at 425 for approximately 10 minutes or until golden brown. After removing from oven, let the rolls sit for a couple minutes to absorb the remaining butter. Serve hot.
Kristen
Mom's Chicken and Rice Casserole
This really is very easy to make and way tasty!!
Grease 9x13
1 whole chicken, cooked, deboned and cut into chunks
(Reserve 2 cups of broth)
Celery Mixture - Saute:
1 square butter
1 bunch celery, chopped
1 large onion, chopped
Soup Mixture
5 cups water....bring to a boil
1/8 tsp. curry powder
2 pkgs. Lipton Noodle Soup Mix
Boil 5 minutes; add the reserved 2 cups of chicken broth
Sprinkle in 2 cups on uncooked rice. Salt rather generously. Put a layer of boned chicken, cut into chunks. Top with layer of the celery mixture then a layer of the soup mixture.
Cover and bake at 350 for 1 hour. Top with sauce when served. Serve with snakes.
Sauce
In blender combine:
1 cup vinegar, 1 large onion.
Flip on and off to chop, but not liquify. Put in shaking container and add:
2 cups oil
3/4 cup sugar
1 tablespoon salt
1 pint Heinz Chile Sauce
1 8oz can tomato sauce
(or do what we do..... and use Russian Dressing)
Kristen
Grease 9x13
1 whole chicken, cooked, deboned and cut into chunks
(Reserve 2 cups of broth)
Celery Mixture - Saute:
1 square butter
1 bunch celery, chopped
1 large onion, chopped
Soup Mixture
5 cups water....bring to a boil
1/8 tsp. curry powder
2 pkgs. Lipton Noodle Soup Mix
Boil 5 minutes; add the reserved 2 cups of chicken broth
Sprinkle in 2 cups on uncooked rice. Salt rather generously. Put a layer of boned chicken, cut into chunks. Top with layer of the celery mixture then a layer of the soup mixture.
Cover and bake at 350 for 1 hour. Top with sauce when served. Serve with snakes.
Sauce
In blender combine:
1 cup vinegar, 1 large onion.
Flip on and off to chop, but not liquify. Put in shaking container and add:
2 cups oil
3/4 cup sugar
1 tablespoon salt
1 pint Heinz Chile Sauce
1 8oz can tomato sauce
(or do what we do..... and use Russian Dressing)
Kristen
August 29, 2007
Good Brownies
2 C. sugar
1 1/2 cup flour
1 T. vanilla
4 eggs
1 C. butter (softened but not melted)
1/2 C. cocoa
mix all ingredients until just blended (do not overmix)
pour into a 9x13 greased pan and bake at 350 for about 20 minutes
Frosting:
1/3 C. butter
1/4 C. cocoa
powdered sugar
mix all together and spread on cooled brownies
Sharon
1 1/2 cup flour
1 T. vanilla
4 eggs
1 C. butter (softened but not melted)
1/2 C. cocoa
mix all ingredients until just blended (do not overmix)
pour into a 9x13 greased pan and bake at 350 for about 20 minutes
Frosting:
1/3 C. butter
1/4 C. cocoa
powdered sugar
mix all together and spread on cooled brownies
Sharon
Crock Pot Chicken Tostadas
A change from the boring taco...
4-6 chicken breasts
1 16 oz jar of your favorite salsa
1 8 oz package of cream cheese
Place chicken, salsa and cream cheese into crockpot and cook on low for 6 hours. Shred chicken with a fork. Serve on tostada shells with your favorite toppings such as lettuce, cheese, olives, sour cream, guacamole and salsa.
Kristen
4-6 chicken breasts
1 16 oz jar of your favorite salsa
1 8 oz package of cream cheese
Place chicken, salsa and cream cheese into crockpot and cook on low for 6 hours. Shred chicken with a fork. Serve on tostada shells with your favorite toppings such as lettuce, cheese, olives, sour cream, guacamole and salsa.
Kristen
How to Blog your Recipes
A happy hello to all family, friends and neighbors! We decided to start a recipe blog because, lets face it; the best recipes are the ones you gather from those you know. And hey, whats to lose by sharing these recipes right? Most friends of this blog will already have the password and info to post recipes here. So how do you do it if you have not yet entered the confusing world of blogging? Simple, thanks to blogger. In the top right corner there is a sign in option, click that and enter the user name and password & click sign in. Then you will be directed to the 'dashboard' here click 'posts' and you are ready to enter your recipe. You can add a picture or not. Then, before you click 'publish post' be sure to enter a 'label.' Labels include but are not limited to: Appetizers, Beverages, Salads, Breads, Breakfasts, Main Course, Sandwiches, Side Dishes, Soups, Cakes & Desserts, Cookies, and so forth...By entering a Label on your post, all of our recipes will be categorized and therefore will be easy to locate. Best of luck in your cooking & blogging!
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