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!
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