October 30, 2008
Nothing fancy, but we really like it and haven't had it in AGES!
1-2 lbs. chicken
2 sub rolls (is that what they're called?!)
chopped green chilies
shredded cheddar cheese
salt & pepper
I grill my chicken on our George Forman with some salt and pepper. Put mayo as desired on open-faced roll. Put chicken then cheese on. Broil on top rack at 250 just until the cheese melts and edges of roll are browning. Then add sliced tomatoes, green chilies, and more salt and pepper to taste.
October 26, 2008
We had a church party on Friday night and I needed to take a dessert. I found this recipe on allrecipes.com and made a few adjustments. They such a hit that I didn't even get a chance to take a picture of them! I might make these in the place of chocolate chip cookies in the future!
- 2 cups butter, softened
- 1 1/2 cups sugar
- 1 1/2 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups semisweet chocolate chips -- I used 1 package of chocolate chips and 1 package peanut butter chips
- 1 cup chopped walnuts (optional)
- In a large mixing bowl, cream butter and sugars. Add eggs, vanilla and water; beat until smooth. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. Press into 2 greased 9-in. x 13-in. baking pans. Bake at 375 degrees F for 15-18 minutes or until golden brown.
October 23, 2008
I got this recipe HERE.
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
October 21, 2008
3 cups carrots (finely grated with food processor)
1 1/2 cups oil
4 eggs (unbeaten)
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
Mix carrots, oil, and eggs. Add dry ingredients gradually. Place in greased and floured cake pans (3 8x8, 1 9x13, 4 mini loaf pans, etc.). Bake at 350 for 35-40 minutes (for 3 8x8), 25-30 mins. (for 9x13), etc. Cool for 10 minutes, then remove cake from pan.
Cream Cheese Frosting
8 oz cream cheese (softened at room temp)
1 stick butter, softened at room temp
1 lb. powdered sugar
2 tsp. vanilla
Cream butter and cream cheese together. Gradually add powdered sugar and vanilla. Mix until smooth and creamy.
3-4 chicken breasts, cooked and chopped/shredded
12 oz. thick and chunky salsa
48 oz. great white northern beans
1 can creamed corn
8 oz. monterrey jack cheese (OR mexican velvetta)
1 tsp. cumin
Mix all ingredients in large stockpot. Cook over med heat until all cheese is melted and flavors have a chance to meld. OR place in crockpot on low for 4-6 hours. Serve with tortilla chips!
3 roma tomatos, diced
1 fresh lime
1 cup cilantro, chopped
salt to taste
Remove pit from avocados and set to side (do not throw away!). Mash avocado in glass bowl (note: DO NOT use metal when working with avocado--it will turn brown more quickly) with a plastic fork. Add all other ingredients. Put pits back into bowl with guacamole (this helps it not turn brown). Cover with plastic wrap and refrigerate until party (no more than 3 hours). Enjoy!
This recipe comes from my friend Alfega, and this picture is compliments of my Aunt Janeen! :)
8 oz. cream cheese (softened at room temp)
8 oz. pepper jack cheese (grated)
1 cup frozen corn
Tostito Scoops tortilla chips
Mix first four ingredients (you can even do this the night before and then refrigerate). Scoop a tablespoon of mixture and place in middle of chip. Bake on a cookie sheet for 20 minutes (or until filling is set) at 350 degrees. YUM! Double this for a party...it goes QUICKLY! :)
October 19, 2008
Having been at least a season since making this recipe, and ready to cook dinner, I pulled this recipe up the other night. Imagine my disappointment when I realized it was a crock-pot recipe and would have had to have started it hours before to be ready in time to eat. Then I remembered I don't always have to follow the recipe. I know. Crazy town, right? So I modified the recipe slightly to accommodate my lack of planning. Along with the modification I realized I didn't have bacon. Nice. BUT! I did have an unopened pack of real bacon bits (like the kind you use on baked potatoes or a salad) so I ripped that open and they worked great!
In a large stock pot, I heated 2 Tablespoons olive oil, added the chopped onions and cooked till soft (chop the potatoes during this time). Add the ingredients in step two from below (plus the bacon bits) and bring to a boil, reduce heat, cover and simmer for about an hour. Then proceed with step three and you have a meal!
- 10 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 32 oz. chicken or vegetable broth
- 2 cups water
- 4 large potatoes, diced bite size
- 1/2 teaspoon salt
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 2 green onions for garnish (optional)
1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup. Cover, and cook another 30 minutes before serving.
October 16, 2008
Oh joyous comfort food! This is a classic through and through. Simple, budget friendly and just plain good.
- 1 (12 ounce) package egg noodles
- 3 chopped green onions
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 pkg. fresh mushrooms
- 1 (ish) cup crushed potato chips (I say ish because I love salty chips so I crushed up a bunch more)
- Cook pasta according to directions.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onions, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with remaining cheese then crushed potato chips.
- Bake for 15 to 20 minutes or until cheese is bubbly & chips are golden brown.
What you need:
2 lbs ground beef/turkey
1 can Cream of Mushroom
1 1/2 tsp. ground mustard
1 TBSP minced onion
1 tsp salt
1/3 cup ketchup
1 11oz can tomato sauce
1 handful of brown sugar
What you do:
preheat oven to 375*
mix all ingredients. If you can get over the ick factor, use your hands. I think this is the best method, but if you can't, use a big spoon.
place meat mixture in pan
bake at 375* for one hour
I like to serve this mashed potatoes and gravy, green beans, and rolls or corn bread. Tastes like home cookin'... erm... maybe because... it is? haha
I purchased my turkey for Thanksgiving this morning and it magically & instantly put me in the holiday mood. Simple as that; poultry = holiday festivities! Simple on ingredients but BIG on tasty fall flavors, this oldie but goody was found and slightly modified from All Recipes.
- 2 teaspoons baking soda
- 2 teaspoons milk
- 2 cups pumpkin
- 1 1/2 cups sugar
- 1 cup oil
- 2 eggs
- 4 cups flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 12 oz bag chocolate chips
Preheat oven to 375 degrees.
- Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and eggs; stir.
- Add flour, baking powder, cinnamon, cloves, salt and baking soda mixture. Mix well.
- Stir in chocolate chips.
- Spoon onto cookie sheet and bake 10 to 12 minutes.
October 12, 2008
It just doesn’t get more simple than this! I love to have this on leftovers night because there is no cooking.
1 large package chocolate pudding
1 can cherry pie filling
Mix pudding according to package directions. Pour into individual cups or dishes, the spoon cherries over top. They’ll sink, allowing a few scoops. Chill 5 minutes then serve.
You could totally get crazy with the combinations you could do with this! Butterscotch pudding and apple filling, vanilla pudding and blueberry filling, vanilla pudding and peach filling…get creative!
October 5, 2008
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
This recipe can be found on many Chex boxes so I give all the credit to them. Except for the preparation part, because, you know…I did that.
October 4, 2008
Reuben sandwiches are made with corned beef and sauerkraut. I know many of you are gagging or turning up your noses at the thought of sauerkraut. But you have to give it a chance. Below I’ve written down how to prepare it so that it’s not so vinegary! Just go ahead and try it already!
I bought my corned beef “fresh” in the meat department. It came with it’s own seasoning packet so all I had to do was put the meat in the crockpot, sprinkle the bag of seasoning then cover with water. Cook for 8 hours on low.
Rye Bread – I bought Pepperidge Farms Pump & Rye Swirl bread. It’s WAY less crazy tasting than straight rye.
Thousand Island dressing
sauerkraut – I buy Hebrew National in the refrigerated section. The canned, in my opinion, is inedible.
Swiss Cheese, sliced
Butter – I prefer real, but use margarine if you must
Spread 2 slices of rye bread with butter. Lie one slice, butter side down, onto griddle or fry pan. Top with a thin layer of Thousand Island dressing. Layer the cheese, the (fully cooked & sliced to desired thickness) corned beef & a heaping spoon full of prepared* sauerkraut. Top with the second slice of bread, butter side up.
Cook on medium low until cooked to a golden brown. They key to a good “grilled” sandwich is to keep it low enough to allow the insides to get warm and melty before the outside browns too much.
*To prepare the sauerkraut: Drain the kraut in a strainer and rinse a few times. Melt about 4 tbsp. butter and a bunch (6 or so) of chopped green onions. Sauté for a few minutes and add the kraut. Let it fry up for about 7-8 minutes and turn it with a spatula and fry it up for about 5-7 minutes. This takes a lot of the strong vinegary, salty taste and is sooo good!
1/2 pound ground beef, browned and drained (I used a full pound and used my bottom heat slow cooker instead of my crock-pot so I didn't even bother to brown it first)
2 (16 oz cans) pork and beans, pork removed
1 (4 oz can) chopped green chilies
1 (8 oz can) tomato sauce - (I used a can of Fire Roasted Tomatoes instead)
4 to 6 drops Tabasco sauce (I left this out)
1 bag (15 oz) Fritos Corn Chips
Combine all ingredients except chips in a greased 3 to 4 1/2 quart slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours. Scoop over a handful of Fritos. Makes 6 - 8 servings (I think it makes more like 5 servings)
Serve with shredded lettuce, diced tomatoes, sour cream, and grated cheddar cheese.