December at Kristin's house:
Scalloped Carrots:
Yield: 10 servings
Prepartion: 20 minutes
Cook: 45 minutes
1/4 C. butter
2 lbs carrots, peeled and sliced
1 onion, chopped
1 (10 3/4 - ounce) can cream of celery soup
8 oz. sharp Cheddar cheese, grated
2/3 C. sour cream
1/3 C. milk
1 sleeve round buttery crackers, crushed
1 Tbsp butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish; set aside.
Melt butter in a large skillet over medium heat. Add carrots and onion Cook, stirring constantly, for approximately 15 minutes.
Add soup, cheese, sour cream, and milk, stirring to combine. Spoon into prepared baking dish.
In a mixing bowl, combine crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake until hot and bubbly, 30-40 minutes.
Wednesday, December 16, 2009
Sunday, December 6, 2009
appetizer
Lil' Smokies wrapped in Bacon
Ingredients:
1 pkg. Lil' smokies
1 pkg. bacon
Light brown sugar
Directions:
Cut bacon into thirds. Wrap 1 piece of bacon around each Lil' smokie then put a toothpick in to hold bacon in place. When finished wrapping all the smokies sprinkle generously brown sugar to cover each one.
Bake at 350 degrees for 1 hour (less if you don't want the bacon crispy)
My notes: throughout the hour they are baking, I like to re-sprinkle the brown sugar 2-3 times.
Ingredients:
1 pkg. Lil' smokies
1 pkg. bacon
Light brown sugar
Directions:
Cut bacon into thirds. Wrap 1 piece of bacon around each Lil' smokie then put a toothpick in to hold bacon in place. When finished wrapping all the smokies sprinkle generously brown sugar to cover each one.
Bake at 350 degrees for 1 hour (less if you don't want the bacon crispy)
My notes: throughout the hour they are baking, I like to re-sprinkle the brown sugar 2-3 times.
Wednesday, December 2, 2009
Black Bean Chowder with Yogurt-Cilantro Relish
For my first post :) I think it's legal to post undinner group things. But I made this last night and it was really good. It reminds me of something Marlana would like too cause she likes to cook outside the box.
A few improvisations though: I didn't use a ham hock, I simmered it half the time on both the long simmers, I used canned beans, and I pureed mine.
Black Bean Chowder with Yogurt-Cilantro Relish
1 32-ounce package dried black beans
1 medium onion,
chopped3 cloves garlic,
pressed
Olive oil
1 small ham hock
1 4-oz can diced green chilies
6 cups chicken stock
6 cups milk
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke (found with BBQ sauce)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne
pepper/salt and pepper to taste
Relish
1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt
Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.
The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.
Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas.
Busy Mom’s shortcutsYou could certainly use canned black beans in this recipe to cut the time, but make sure to purchase good, quality beans and drain their liquid and rinse them well before cooking.
This recipe would lend itself nicely to the slow-cooker or roaster oven (as long as you have a big one). You could make the relish the night before and soak your beans overnight and the next morning you could drain and rinse the beans, throw everything into the slow-cooker and put it on low for 6-8 hours. There’s nothing better than going about your busy day and having dinner ready in the evening!
A few improvisations though: I didn't use a ham hock, I simmered it half the time on both the long simmers, I used canned beans, and I pureed mine.
Black Bean Chowder with Yogurt-Cilantro Relish
1 32-ounce package dried black beans
1 medium onion,
chopped3 cloves garlic,
pressed
Olive oil
1 small ham hock
1 4-oz can diced green chilies
6 cups chicken stock
6 cups milk
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke (found with BBQ sauce)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne
pepper/salt and pepper to taste
Relish
1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt
Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.
The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.
Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas.
Busy Mom’s shortcutsYou could certainly use canned black beans in this recipe to cut the time, but make sure to purchase good, quality beans and drain their liquid and rinse them well before cooking.
This recipe would lend itself nicely to the slow-cooker or roaster oven (as long as you have a big one). You could make the relish the night before and soak your beans overnight and the next morning you could drain and rinse the beans, throw everything into the slow-cooker and put it on low for 6-8 hours. There’s nothing better than going about your busy day and having dinner ready in the evening!
Chicken Tortellini Casserole
1/2 Stick of Butter
8 oz package Cheese Tortellini
8 oz Monteray Jack Cheese, cut into slices and some grated
4 Chicken breasts cubed
3/4 cup chopped white onions
1 tbsp chicken bullion granuals
1 cup chicken broth
1 tsp Sugar
1 4 oz can sliced mushrooms, drained
1/2 cup sour cream
Cook Tortellini for 5 min less then package directions. Drain, put tortellini in a lightly greased 9x13 pan. Place thin slices of Jack Cheese over the tortellini. Coat Chicken lightly in flour and brown in a skillet with 1/2 of the butter. Put chicken over the top of the cheese layer. In the skillet add the remaining butter and onions. Cook until translucent. Add bullion, broth, sugar, and mushrooms. Bring to a boil. Cook for 5 min. Add sour cream and remaining grated Jack Cheese. Stir. Pour sauce evenly over the chicken layer. Bake 300 for 45 min. Let stand 10-15 min before cutting.
8 oz package Cheese Tortellini
8 oz Monteray Jack Cheese, cut into slices and some grated
4 Chicken breasts cubed
3/4 cup chopped white onions
1 tbsp chicken bullion granuals
1 cup chicken broth
1 tsp Sugar
1 4 oz can sliced mushrooms, drained
1/2 cup sour cream
Cook Tortellini for 5 min less then package directions. Drain, put tortellini in a lightly greased 9x13 pan. Place thin slices of Jack Cheese over the tortellini. Coat Chicken lightly in flour and brown in a skillet with 1/2 of the butter. Put chicken over the top of the cheese layer. In the skillet add the remaining butter and onions. Cook until translucent. Add bullion, broth, sugar, and mushrooms. Bring to a boil. Cook for 5 min. Add sour cream and remaining grated Jack Cheese. Stir. Pour sauce evenly over the chicken layer. Bake 300 for 45 min. Let stand 10-15 min before cutting.
Salsa & Cream Cheese
1 8oz package Cream Cheese (I used Fat Free)
1/4 bottle Salpicia Garlic Chipotle Salsa (hot)
1 avacado
couple twigs of Cilantro
Put the Cream Cheese on a plate, cover with salsa and garnish with avacado and cilantro.
1/4 bottle Salpicia Garlic Chipotle Salsa (hot)
1 avacado
couple twigs of Cilantro
Put the Cream Cheese on a plate, cover with salsa and garnish with avacado and cilantro.
Tuesday, December 1, 2009
pesto crescents
1 jar store bought basil pesto
1 package pilsbury crescent rolls
Spread about a teaspoon of pesto sauce onto to each triangle of dough, roll up and bake as directions say on roll package. Slice the triangle in half to use for an appetizer.
1 package pilsbury crescent rolls
Spread about a teaspoon of pesto sauce onto to each triangle of dough, roll up and bake as directions say on roll package. Slice the triangle in half to use for an appetizer.
Chocolate Coconut Lush
Mix one stick of butter and 1 cup of flour, press into a lightly greased 9x13 pan, and bake for 15 minutes at 350 degrees.
Beat 8 oz. cream cheese, 2 cups of cool whip, and 1 1/2 cups of powdered sugar. Spread over cooled crust.
Mix one small box of coconut cream instant pudding and pour over cream cheese mixture. Let set in refrigerator for a few minutes.
Mix one small box of chocolate pudding and pour over coconut cream layer. Set.
Top with cool whip and shaved chocolate.
*Substitute pudding flavors as desired.
BROCCOLI SLAW
2 pkg. broccoli slaw Diced green onion (optional)
Mix slaw with dressing and allow to refrigerate for 2-3 hours before serving.
2 pkg. broccoli slaw Diced green onion (optional)
Mix slaw with dressing and allow to refrigerate for 2-3 hours before serving.
DRESSING:
¾ c. canola oil ¼ c. brown sugar
¼ c. apple cider vinegar 1 season packet oriental Ramon noodles
TOPPING:
2 pkg. Ramon noodles, crunched
¼ c. slivered almonds
¾ stick butter
Melt together in sauce pan until noodles are coated and begin to toast. Add to slaw before serving.
Melt together in sauce pan until noodles are coated and begin to toast. Add to slaw before serving.
Spinach & Artichoke Dip
**Kristen's from last year sometime**
* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Blackberry Italian Cream Soda
**Kristen's from March**
Blackberry Syrup:
* 1 1/2 cups granulated sugar
* 1 cup water
* 2 cups frozen or fresh blackberries
1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, stirring occasionally until sugar is completely dissolved. Remove the pan from heat and let mixture steep for 15 minutes.
3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Italian Soda:
* 8 fluid ounces carbonated water
* 1.5 fluid ounces flavored syrup
* 1 fluid ounce half-and-half cream
1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in flavored syrup, then float the half-and-half cream on top. Stir when ready to drink.
Blackberry Syrup:
* 1 1/2 cups granulated sugar
* 1 cup water
* 2 cups frozen or fresh blackberries
1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, stirring occasionally until sugar is completely dissolved. Remove the pan from heat and let mixture steep for 15 minutes.
3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Italian Soda:
* 8 fluid ounces carbonated water
* 1.5 fluid ounces flavored syrup
* 1 fluid ounce half-and-half cream
1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in flavored syrup, then float the half-and-half cream on top. Stir when ready to drink.
Holiday Punch
**Maria's from last December**
2 cans frozen juice concentrate thawed
1 2 liter bottle sprite
1 2 liter bottle of sprite zero
1/2 bag crushed ice
pretty fruit to float in drink
Maria Used:
1 can cran apple juice
1 can cran raspberry juice
cranberries
cut limes
2 cans frozen juice concentrate thawed
1 2 liter bottle sprite
1 2 liter bottle of sprite zero
1/2 bag crushed ice
pretty fruit to float in drink
Maria Used:
1 can cran apple juice
1 can cran raspberry juice
cranberries
cut limes
Pumpkin Cream Cheese Spread
**Nicki's from..last year sometime!**
Pumpkin Cream Cheese Spread
1-8oz. Cream Cheese - softened
1/2 cup Canned Pumpkin
1/4 cup Sugar
3/4 tsp. Pumpkin Pie Spice
1/2 tsp. Vanilla
I discovered that it is best to add the Pumpkin very last! It mixes smoother.
Beat all ingredients until smooth. Cover and refridgerate for at least 1 hour before serving.
(you can double this with no problem and I found it is better when it is refridgerated for over night)
You can use an assortment of breads (pumkin bread, zuccuini bread, banana bread)and bagels to go with the spread. It also goes nicely on toast or rolls. (especially Sam's Club Dinner Yeast Cluster Rolls...yummy) Whatever your fancy may be!
Pumpkin Cream Cheese Spread
1-8oz. Cream Cheese - softened
1/2 cup Canned Pumpkin
1/4 cup Sugar
3/4 tsp. Pumpkin Pie Spice
1/2 tsp. Vanilla
I discovered that it is best to add the Pumpkin very last! It mixes smoother.
Beat all ingredients until smooth. Cover and refridgerate for at least 1 hour before serving.
(you can double this with no problem and I found it is better when it is refridgerated for over night)
You can use an assortment of breads (pumkin bread, zuccuini bread, banana bread)and bagels to go with the spread. It also goes nicely on toast or rolls. (especially Sam's Club Dinner Yeast Cluster Rolls...yummy) Whatever your fancy may be!
Tortilla Soup
**Danelle's from January**
1T chicken broth
2 cans (14.5 oz) diced tomatoes
1/8 cup butter (or ½ cube)
1 Large onion (or more if you want J )
1 small can diced green chilies
2 ½ big cans of refried beans. (Or two big one small)
1 cup crushed tortilla chips
½ T ground cumin
½ t garlic powder
2/3 C diced green onions
1 T dried cilantro leaves
2-3 Cups of water. ( I just guess on this one its all about how thick or thin you want it to be.)
*Add broth, tomatoes, green chilies, onions & butter in large pot and cook till onions are translucent.
*Add beans, crushed chips, water and seasonings heat till thick and soft.
*Then add green onions and cilantro, stir and let it sit for 5 minutes.
1T chicken broth
2 cans (14.5 oz) diced tomatoes
1/8 cup butter (or ½ cube)
1 Large onion (or more if you want J )
1 small can diced green chilies
2 ½ big cans of refried beans. (Or two big one small)
1 cup crushed tortilla chips
½ T ground cumin
½ t garlic powder
2/3 C diced green onions
1 T dried cilantro leaves
2-3 Cups of water. ( I just guess on this one its all about how thick or thin you want it to be.)
*Add broth, tomatoes, green chilies, onions & butter in large pot and cook till onions are translucent.
*Add beans, crushed chips, water and seasonings heat till thick and soft.
*Then add green onions and cilantro, stir and let it sit for 5 minutes.
Summer Berry Sensation
**Kristin's from May**
1 9oz package angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
1 8 serving package fat free, sugar free Vanilla Jello pudding
1 1/2 cups thawed Fat free cool whip
4 cups of mixed berries (if you use frozen just make sure they are thawed)
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes, toss lightly. Pour Milk into another large bowl. Add dry pudding mix. Beat with a wire wisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a glass serving bowl. Reserve a few berries for the top. Top with layers of half each of the pudding and the berry mixture. Repeat layers. Cover with Plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining cool whip and berries just before serving.
1 9oz package angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
1 8 serving package fat free, sugar free Vanilla Jello pudding
1 1/2 cups thawed Fat free cool whip
4 cups of mixed berries (if you use frozen just make sure they are thawed)
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes, toss lightly. Pour Milk into another large bowl. Add dry pudding mix. Beat with a wire wisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a glass serving bowl. Reserve a few berries for the top. Top with layers of half each of the pudding and the berry mixture. Repeat layers. Cover with Plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining cool whip and berries just before serving.
Fruit Dip
**Cinda's from June**
Fruit Dip
Container cool whip
package cream cheese
vanilla yogurt
splash of vanilla
sugar or splenda to taste
Fruit Dip
Container cool whip
package cream cheese
vanilla yogurt
splash of vanilla
sugar or splenda to taste
Sesame Pasta Chicken Salad
**Toni's recipe from the month we went to the lake**
Sesame Pasta Chicken Salad
INGREDIENTS
* 1/4 cup sesame seeds
* 1 (16 ounce) package bow tie pasta
* 1/2 cup vegetable oil
* 1/3 cup light soy sauce
* 1/3 cup rice vinegar
* 1 teaspoon sesame oil
* 3 tablespoons white sugar
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 3 cups shredded, cooked chicken breast meat
* 1/3 cup chopped fresh cilantro
* 1/3 cup chopped green onion
* spinach
DIRECTIONS
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Sesame Pasta Chicken Salad
INGREDIENTS
* 1/4 cup sesame seeds
* 1 (16 ounce) package bow tie pasta
* 1/2 cup vegetable oil
* 1/3 cup light soy sauce
* 1/3 cup rice vinegar
* 1 teaspoon sesame oil
* 3 tablespoons white sugar
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 3 cups shredded, cooked chicken breast meat
* 1/3 cup chopped fresh cilantro
* 1/3 cup chopped green onion
* spinach
DIRECTIONS
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Basic Caramel chex mix
**this one is Toni's recipe for the month we went to the lake**
Basic Caramel Chex Mix
1/4 cup butter
6 tbs brown sugar
2 tbs corn syrup
1/4 tsp vanilla
4 1/2 c chex cereal
Melt first 4 ingredients in microwave, stir until melted, pour over cereal.
You can add whatever you want, nuts, chocolate, etc. But I like it plain!
Basic Caramel Chex Mix
1/4 cup butter
6 tbs brown sugar
2 tbs corn syrup
1/4 tsp vanilla
4 1/2 c chex cereal
Melt first 4 ingredients in microwave, stir until melted, pour over cereal.
You can add whatever you want, nuts, chocolate, etc. But I like it plain!
Monday, November 16, 2009
Pumpkin Cheesecake Swirl Browniesadapted from Cara's Cravings, recipe found on Perry's Plate
Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 Tblspn vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp cinnamon
Cheesecake Batter:
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 T flour
1/2 cup pumpkin puree
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
Preheat oven to 350F. Grease an 8x8" or a 11x7" baking pan.
For the Brownies:
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.
For the Cheesecake:
In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving.
Wednesday, November 11, 2009
Hot Bean Dip
I halved the recipe and put it in an 8x8 baking dish. I also used reduced fat cream cheese, reduced fat sour cream, and mozarella cheese in place of the pepper jack because I didn't have any, and it still tasted fantastic!
Ingredients
1 8oz package cream cheese
1 cup sour cream
2 16 oz cans refried beans
1/2 package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 8oz package cheddar cheese
1 8oz package monterey jack cheese
Preheat oven to 350 degrees. In medium bowl, blend cream cheese, sour cream, beans, taco seasoning, pepper sauce, parsley, green onions, and half the cheddar and monterey jack cheeses. Pour mixture into 9x13 baking dish and put remaining cheeses over top. Bake 20-30 minutes or until cheese is slightly browned. Serve with tortilla chips.
Ingredients
1 8oz package cream cheese
1 cup sour cream
2 16 oz cans refried beans
1/2 package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 8oz package cheddar cheese
1 8oz package monterey jack cheese
Preheat oven to 350 degrees. In medium bowl, blend cream cheese, sour cream, beans, taco seasoning, pepper sauce, parsley, green onions, and half the cheddar and monterey jack cheeses. Pour mixture into 9x13 baking dish and put remaining cheeses over top. Bake 20-30 minutes or until cheese is slightly browned. Serve with tortilla chips.
Tuesday, November 10, 2009
Gingered Fruit Salad
This is from Marlana's house that I made for October. In my opinion you could use any fruit you like or have on hand... Mine had apple, peach, nectarine, banana, mandarin oranges, grapes, and strawberries. I used strawberry-mango yogurt in my dressing.
Ingredients:
2 cups cubed cantaloupe
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 cup blueberries
1/2 cup strawberries
1 8 oz carton fruit-flavored or vanilla yogurt
2 tablespoons mayonnaise
2 teaspoons brown sugar
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
lettuce leaves (optional)
In large bowl combine the cantaloupe, orange, apple, peach, blueberries, and strawberries. For dressing, stir together yogurt, mayonnaise, brown sugar, and ginger. If desired, line 4 salad plates with lettuce leaves. Divide the fruit among plates, Top each serving with dressing.
Ingredients:
2 cups cubed cantaloupe
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 cup blueberries
1/2 cup strawberries
1 8 oz carton fruit-flavored or vanilla yogurt
2 tablespoons mayonnaise
2 teaspoons brown sugar
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
lettuce leaves (optional)
In large bowl combine the cantaloupe, orange, apple, peach, blueberries, and strawberries. For dressing, stir together yogurt, mayonnaise, brown sugar, and ginger. If desired, line 4 salad plates with lettuce leaves. Divide the fruit among plates, Top each serving with dressing.
Thursday, October 8, 2009
pumpkin chocolate chip cookies
1 box of spice cake mix
1 regular can of pumpkin
1 bag of chocolate chips
bake at 350 for about 10-15 minutes.
Super easy!!
YUMMY POTATOES
9 Potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid.
Whip in:
8 oz. Cool Whip ½ tsp. pepper
12 oz. cream cheese ¼ tsp. nutmeg
1 tsp. salt 1 stick of butter
Preheat the oven to 350º. Pour into a 9x13 pan and bake uncovered for 20 minutes. So creamy and delicious!
9 Potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid.
Whip in:
8 oz. Cool Whip ½ tsp. pepper
12 oz. cream cheese ¼ tsp. nutmeg
1 tsp. salt 1 stick of butter
Preheat the oven to 350º. Pour into a 9x13 pan and bake uncovered for 20 minutes. So creamy and delicious!
Poppy Seed Chicken
This one's from a few months ago!
POPPY SEED CHICKEN
4-6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
1½ to 2 c. sour cream
9 oz. box of Ritz crackers, crushed
1 c. butter
1 T. poppy seeds
Preheat oven to 350º. Melt butter, add crushed Ritz crackers and poppy seeds, mix and set aside.
Mix together sour cream, cooked chicken cubes and soup in a bowl.
Spread chicken/soup/sour cream mixture in the pan. Sprinkle the butter/cracker/poppy seed mixture over the top.
Bake at 350º for 30 minutes or until hot and crispy.
POPPY SEED CHICKEN
4-6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
1½ to 2 c. sour cream
9 oz. box of Ritz crackers, crushed
1 c. butter
1 T. poppy seeds
Preheat oven to 350º. Melt butter, add crushed Ritz crackers and poppy seeds, mix and set aside.
Mix together sour cream, cooked chicken cubes and soup in a bowl.
Spread chicken/soup/sour cream mixture in the pan. Sprinkle the butter/cracker/poppy seed mixture over the top.
Bake at 350º for 30 minutes or until hot and crispy.
Tuesday, October 6, 2009
Chicken Cordon Bleu Cassarole
Look at me! I'm a blogger! Maria: Everyone raved about your super yummy potatoes! Thanks!
Chicken Cordon Bleu Cassarole
6 chicken breasts
6 slices of ham
6 slices Swiss cheese
1 can cream of chicken soup
1/2 cup sour cream
1 stack of ritz crackers
1/2 cup melted butter
Wrap each piece of chicken with a large piece of cheese, and then put a thickly sliced ham around the chicken and cheese. Put a toothpick in to keep it together. Place on the wrapped chicken in a baking dish. Spoon soup and sour cream mixture around and on top of chicken. Top with ritz crackers and melted butter. Bake at 325 for 90 minutes (or until chicken is cooked thoroughly and cheese has melted.
Chicken Cordon Bleu Cassarole
6 chicken breasts
6 slices of ham
6 slices Swiss cheese
1 can cream of chicken soup
1/2 cup sour cream
1 stack of ritz crackers
1/2 cup melted butter
Wrap each piece of chicken with a large piece of cheese, and then put a thickly sliced ham around the chicken and cheese. Put a toothpick in to keep it together. Place on the wrapped chicken in a baking dish. Spoon soup and sour cream mixture around and on top of chicken. Top with ritz crackers and melted butter. Bake at 325 for 90 minutes (or until chicken is cooked thoroughly and cheese has melted.
Coconut Apple Cake
1 c. vegetable oil
2 c. sugar
2 eggs
2 t. salt
1 t. baking soda
3 cups flour
2 t. vanilla
4 c. diced raw apples (do not peal)
1 c. coconut
1 c. nuts
Bake at 350 for 40 min to 1 hr.
Salsa Dip
1 16 oz tub of sour cream (you can use Fat Free)
1 8 oz tub cream cheese ( you can use Fat Free)
2-3 cups of salsa
1 large bread bowl
Place sour cream, cream cheese and salsa in a microwavable bowl and heat on high for one minute. Continue cooking and stirring after each minute until cheeses are melted together and dip is warm.
Cut top of the bread bowl off and dig out the insides. Tear the inside into pieces and place the bowl and the bread pieces on a cookie sheet. Broil on high for 3-5 minutes, just enough to give the bread a little crunch. Pour the dip in the bread bowl and dip bread pieces in the dip.
1 8 oz tub cream cheese ( you can use Fat Free)
2-3 cups of salsa
1 large bread bowl
Place sour cream, cream cheese and salsa in a microwavable bowl and heat on high for one minute. Continue cooking and stirring after each minute until cheeses are melted together and dip is warm.
Cut top of the bread bowl off and dig out the insides. Tear the inside into pieces and place the bowl and the bread pieces on a cookie sheet. Broil on high for 3-5 minutes, just enough to give the bread a little crunch. Pour the dip in the bread bowl and dip bread pieces in the dip.
Friday, September 4, 2009
Cabbage Crunch Salad
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons vinegar
1/2 teaspoon salt
Flavor packet from ramen noodles
1/2 head of cabbage, shredded
4 green onions chopped
2 tablespoons sesame seeds, toasted
1 package ramen noodles, broken and uncooked
1/2 cup sliced almonds, toasted
Red seedless grapes, as desired
In a blend or food processor combine vegetable oil, sugar, vinegar, salt and flavor packet from ramen noodles. Pour over shredded cabbage. Add green onions and sesame seeds. Toss together. Just before serving add ramen noodles, almonds and red grapes.
Note: I don't usually put in the sesame seeds and I usually put in Craisins instead of grapes. Whatever I don't have to go to the store for.
Lemon Lettuce (from last month)
This is an old family recipe from Switzerland.
Garden lettuce or romaine or leaf lettuce. Not iceberg. Around 1 lb. or 1 1/2 lbs.
Mixed together
3 chopped green onions
1 juice of a lemon
2 T oil
Pour on lettuce just before serving.
Caprese Salad
4-6 roma tomatoes, sliced or 1-2 pints grape tomatoes
1 8 oz container mozzarella balls Ciliegine(cherry sized) are the ones I used
sea salt
cracked black pepper
fresh basil
extra virgin olive oil
balsamic vinegar (optional)
Arrange tomatoes and mozzarella on a platter, drizzle olive oil (1-2 tablespoons) and balsamic vinegar over top. Salt and pepper to taste. Chop basil and sprinkle over top, arrange a few whole basil leaves for garnish. Serve immediately.
Thursday, September 3, 2009
Carmel Apple Salad
4-5 Granny Smith Apples (cored and cubed)
1 large container Heavy wipping cream
1 package bite size snickers
Whip the cream until it is thick. Fold in sugar to desired taste. Add cubed apples and bite size snickers. Yum, Yum!
1 large container Heavy wipping cream
1 package bite size snickers
Whip the cream until it is thick. Fold in sugar to desired taste. Add cubed apples and bite size snickers. Yum, Yum!
Kraft Cheezy Spinach & Bacon Dip
**I got this right off of Kraft's website at http://www.kraftfoods.com/kf/recipes/cheesy-spinach-bacon-dip-108038.aspx**
Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
8 slices Bacon, cooked and crumbled
Instructions:
Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up fresh vegetables. I put mine in a crock pot to keep it warm.
**I got this right off of Kraft's website at http://www.kraftfoods.com/kf/recipes/cheesy-spinach-bacon-dip-108038.aspx**Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
8 slices Bacon, cooked and crumbled
Instructions:
Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up fresh vegetables. I put mine in a crock pot to keep it warm.
Monday, August 10, 2009
Dark Chocolate Mousse
Modeled after that chocolate mousse shooter dessert at Applebees. I think it turned out pretty good, but it's very rich!
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2/3 cup cocoa
2 tsp. vanilla extract
1 pint cold whipping cream
Sprinkle gelatin over cold water in small bowl; let sit 2 minutes to soften. Add boiling water and stir until gelatin is completely dissolved, set aside and let sit until slightly warm or room temperature.
Meanwhile, in large bowl stir together cocoa and sugar. Add whipping cream and vanilla and beat on medium heat until thickened and stiff peaks--scraping sides and bottom of bowl occasionally throughout. Pour gelatin mixture into cream and beat until well blended. Refrigerate at least 30 minutes.
For serving:
Take 1 oreo cookie and scrape the filling out (not with your teeth, ha) and crumble it into the bottom of a small cup or bowl. Add a spoonful of the mousse and a dollup of whipped cream.
Makes 10-12 servings, depending on how big your spoonful is
Fruit Salsa with Cinnamon chips
This is so yummy and perfect for summer! I am omitting the white sugar it asks for because it is plenty sweet after using the brown sugar, fruit preserves, and then the chips being sugary as well. (You could even omit the brown sugar, but leave the preserves, it gives it great taste!) Also, you can use any fruit you want--last time I made this I used nectarines instead of raspberries, and I've used blueberries in it before and it's yummy too.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (i used apricot)
10 (10 inch) flour tortillas
butter flavored cooking spray
*1-2 cups cinnamon sugar
DIRECTIONS
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. (I like use a pastry brush and put butter on both sides instead of the cooking spray, cut into wedges with a pizza cutter and then put them in a zip top bag with the cinnamon/sugar mix and shake. Then I spread them out on the baking sheet).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
*You can buy this at the store, but it's ridiculously expensive, and it's very easy to make at home. For every 1/4 cup sugar I use 1 Tablespoon cinnamon... so for 1 cup sugar = 4 Tablespoons, 2 cups = 8 tablespoons, etc.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (i used apricot)
10 (10 inch) flour tortillas
butter flavored cooking spray
*1-2 cups cinnamon sugar
DIRECTIONS
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. (I like use a pastry brush and put butter on both sides instead of the cooking spray, cut into wedges with a pizza cutter and then put them in a zip top bag with the cinnamon/sugar mix and shake. Then I spread them out on the baking sheet).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
*You can buy this at the store, but it's ridiculously expensive, and it's very easy to make at home. For every 1/4 cup sugar I use 1 Tablespoon cinnamon... so for 1 cup sugar = 4 Tablespoons, 2 cups = 8 tablespoons, etc.
Fresh Salsa
This is my absolute favorite salsa recipe, and even better that you don't have to cook it! All of the ingredients in it are somewhat mild so they don't completely overpower when you take a bite.
4 large tomatoes and
1 serrano pepper (add another if you want more heat)
together blended VERY WELL in the blender--no one wants a huge bite of one of these peppers, they are HOT!
4 large tomatoes, chopped
2 bunches green onions, finely chopped
1 small can diced green chili's
juice of 1 lemon
1 bunch cilantro, chopped
garlic salt, salt, and pepper to taste
Mix all ingredients; chill.
This recipe is also very versatile--sometimes I like to add black beans and corn, and sometimes I add some chopped mango for a little sweetness. You can play with the amounts if you want as well-I don't always add the whole amount of onion and cilantro. If you want to be extra-fancy you can use orange and yellow tomatoes along with red....makes it very pretty!
Do make sure that you use garlic salt and not fresh minced garlic-the raw garlic taste would be too much! And last but not least, don't worry if when you first taste it that it doesn't seem hot enough because the longer it sits, the hotter it gets!
4 large tomatoes and
1 serrano pepper (add another if you want more heat)
together blended VERY WELL in the blender--no one wants a huge bite of one of these peppers, they are HOT!
4 large tomatoes, chopped
2 bunches green onions, finely chopped
1 small can diced green chili's
juice of 1 lemon
1 bunch cilantro, chopped
garlic salt, salt, and pepper to taste
Mix all ingredients; chill.
This recipe is also very versatile--sometimes I like to add black beans and corn, and sometimes I add some chopped mango for a little sweetness. You can play with the amounts if you want as well-I don't always add the whole amount of onion and cilantro. If you want to be extra-fancy you can use orange and yellow tomatoes along with red....makes it very pretty!
Do make sure that you use garlic salt and not fresh minced garlic-the raw garlic taste would be too much! And last but not least, don't worry if when you first taste it that it doesn't seem hot enough because the longer it sits, the hotter it gets!
Fall fruit salad
I have to admit I wasn't sure if I would like this... but it's actually pretty good, and since you don't put the vinegar all over the salad (just everything but the greens) it keeps pretty well in the fridge and doesn't wilt.
Fall Fruit Salad
Ingredients:
* 1 Large Apple, peeled, cored, and cut into 1/2 inch cubes (I didn't peel it-I used Granny Smith)
* 1 Ripe Pear, peeled, cored, and cut into 1/2 inch cubes
* 1/4 Cup Dried Cranberries (I used about a half cup)
* 1/4 Cup Walnuts
* 4 Ounces Firm Blue Cheese, crumbled (I used feta)
* 1/2 Red Onion, sliced thin (I used a little less)
* 2 Tablespoons Balsamic Vinegar
* Salt and Freshly Ground Pepper, to taste
* Mixed greens-optional (I used baby spinach + red leaf lettuce)
Preparation:
Place the walnuts on a cookie sheet and toast in a preheated oven at 350 degrees for 3 to 5 minutes. Remove, let cool, and roughly chop. In a large bowl, toss together all the ingredients. Serve plain or on a bed of mixed greens.
Fall Fruit Salad
Ingredients:
* 1 Large Apple, peeled, cored, and cut into 1/2 inch cubes (I didn't peel it-I used Granny Smith)
* 1 Ripe Pear, peeled, cored, and cut into 1/2 inch cubes
* 1/4 Cup Dried Cranberries (I used about a half cup)
* 1/4 Cup Walnuts
* 4 Ounces Firm Blue Cheese, crumbled (I used feta)
* 1/2 Red Onion, sliced thin (I used a little less)
* 2 Tablespoons Balsamic Vinegar
* Salt and Freshly Ground Pepper, to taste
* Mixed greens-optional (I used baby spinach + red leaf lettuce)
Preparation:
Place the walnuts on a cookie sheet and toast in a preheated oven at 350 degrees for 3 to 5 minutes. Remove, let cool, and roughly chop. In a large bowl, toss together all the ingredients. Serve plain or on a bed of mixed greens.
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