September 28, 2008
What you need:
2-3 lbs. chicken, cooked and shredded
1 pkg. Spanish rice
1 large beefsteak tomato or 3 Roma tomatoes, diced
1 10oz. can enchilada sauce (red)
1 can black beans, drained
1 -2 cans chilies
1 2.25oz can of sliced black olives
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
3/4 cup milk
1 package of corn chips (I like to use Tostitos Bite-sized Rounds)
3 cups shredded cheese (I use sharp cheddar, monteray jack, and mozzarella)
What you do:
Pre-heat oven to 350*
Cook Spanish rice according to package directions;
meanwhile, mix together the tomato, enchilada sauce, black beans, chilies, black olives, soups, milk, and cooked rice. Stir in shredded chicken until well coated.
Layer a large baking pan with 3/4 bag of corn chips.
Spoon the mixture over the corn chips, top with cheese.
Bake uncovered for 45 minutes.
And there you have it!
September 27, 2008
What you need:
1 can Tyson chicken
3 TBLS mayo
1/2 of a green apple, diced
handful of green or red grapes, sliced
What you do:
Mix the above ingrediants together. I wrap them in white flour tortillas and serve them with a side of baby carrots, grapes, cheddar Goldfish and juice. Easy and delicious!
Also, I've put this on whole wheat bread, too, with favorable results :)
September 26, 2008
A Waffle iron, mixing bowls, a whisk or a strong fork
2 1/2 cups all purpose flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soy milk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Directions Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I've made Belgian ones, too.
September 21, 2008
1 lbs chicken (it does NOT matter what kind you use)
1 C Shortening
1 stick butter
Flour (to coat chicken)
Heat shortening and butter in electric skillet on 375. Rinse chicken, then coat in flour. Once you've filled the skillet, sprinkle garlic salt and pepper over the whole thing. Put the lid on and wait. lol When you start to smell the chicken, check it, if it's golden brown on the bottom, flip it, and season the browned side.
Time for cooking depends on the chicken cuts you are using.
Drain on paper towels to reduce the grease on it.
**I love to make this along with mashed potatoes, and instead of butter only in the potatoes, I add 1/2 cup of the drippings from the chicken along with a 1/2 stick butter. It makes it taste amazing, especially if you use Yukon Gold potatoes.**
***I also use butter flavored crisco instead of plain most of the time, though the recipe calls for plain. What can I say? I'm of the Paula Deen school of thought.. better to eat whatcha want and die than be hit by a bus:) hehehe
September 16, 2008
- 3 ripe pears, sliced
- 1 cup white sugar
- 1/4 cup butter
- 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cups milk
- 1 egg
- Preheat oven to 325*
- Put butter in 2-quart casserole and place in oven until melted, then remove from the oven.
- Mix pears with 1/2 cup white sugar and let stand.
- Combine all dry ingredients and mix well.
- Whisk together the milk and egg; slowly combine with dry ingredients & remaining 1/2 cup of sugar to make a batter.
- Pour the batter over melted butter, (do not stir). Then spoon pears over the batter (do not stir) and bake for 50 to 60 minutes.
Serve hot or cold with ice cream or whipped cream.
September 14, 2008
Here's the recipe that I came up with:
1 White Cake Mix
1/4 C. Oil
1 Can of Fruit Cocktail with the juice
1 small box of vanilla pudding
Mix it all together add the fruit cocktail last and then just mix that in gently so the fruit doesn't get mashed.
Bake in a greased 9x13 pan for 45 minutes at 350.
I just topped it with some fat free whipped topping. I was thinking though that this would make a great poke cake. Poke holes in the top and pour pudding over the top.
2 Cans of Corn - drained
1 LG can of diced tomatoes - undrained
2 Cans of Kidney beans - drained - not rinsed
1 Cup diced/sauteed onion
2 Cans of Chicken Stock
1 lb of diced cooked chicken -- for added convenience use canned or rotisserie
1 packet of taco seasoning
Top with crushed tortilla chips, shredded cheese, and sour cream
September 11, 2008
September 9, 2008
From the trainer for all the bakers of the Texas Roadhouse chain (so they say)
1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast (next time I think I will use 1 1/2 packets)
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour --
2 whole eggs
2 tsp. salt
Soften yeast in warm water with a teaspoon of sugar.
Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.
Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.
Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.
Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter
Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)
Put a pork roast in your crock pot. Dump a couple cups of salsa, 1 can of coke (not diet) and 1 cup of brown sugar. Cook on low 8-10 hours -- shred with forks in crockpot just before serving!!
This is a favorite at our house!! I do this about once a week!!!
1 1/2 Cups Sugar
3/4 Cup Instant Tea unsweetened
1/4 Cup Lemonade (I like wylers)
1 tsp. Cinnamon
1 tsp. cloves (crushed)
Mix all together and store in an air tight jar! 2tsp. per cup of hot water.
This is great for the Fall or Winter, or as a gift for a neighbor with a cute note!
September 8, 2008
Flour tortillas (wheat is healthy but I love the white ones!)
Honey mustard (I like honey Dijon mustard for the spicy!)
cucumbers, thinly sliced
5 or 6 fresh spinach leaves (optional but I love ‘em)
mozzarella cheese, grated
sliced turkey breast
Spread Dijon mustard over each tortilla. Add sliced cucumbers, spinach leaves, slice of turkey and grated cheese. Roll and enjoy!
I made these for my kids’ school lunches and they went nuts for them. A cool alternative from PB&J. I packed these up with grapes, baby carrots, graham crackers & juice
September 7, 2008
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound steak, trimmed and thinly sliced across the grain1/4 cup beef broth (or chicken broth)
3 tablespoons soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup diced onion
1 teaspoon ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
I use a 9x13 glass baking pan. Put 3 TBLS of butter in the pan and put the pan in the oven. Preheat to 450. In the mixer ---- 6 eggs, 1 cup of flour, a handful of sugar, 1 cup of milk and 1/2 tsp. salt. Mix until well mixed and fluffy. Pour into the preheated pan and bake for 20 minutes. This will puff up around the edges. Serve with fruit or your favorite syrup.
½ cup chopped onion
2 cloves of garlic
1 (28 oz.) can diced, peeled tomato with Italian spices
1 (4 oz.) can mushrooms, drained
1 can sliced olives, drained
12 oz. spaghetti, cooked
2 cups shredded cheddar
2 cans cream of mushroom soup
¼ cup milk
Preparation:In large skillet, sauté onion and garlic in a small amount of butter until tender. Add tomatoes (with juice), mushrooms and olives. Simmer uncovered for a couple of minutes. Place ½ of cooked spaghetti into a greased 9x13-in. baking pan. Top with ½ sauce, then ½ cheese. Repeat layers 1 more time. Combine soup with milk and pour over top; sprinkle with parmesan cheese if desired. Bake uncovered at 350 degrees for 35 minutes or until thoroughly heated.