Thursday, December 17, 2009
Every man needs a good flavorful bowl of broth when he is feeling under the weather... or maybe it is just my man. :) Doug wasn't feeling well last week, so I made this for him. It is kind of funny to use a recipe with "One serving" but it worked! I got this from the "L.A. Lite Cookbook."
I remember my mom making Tuna Casserole every now and then as a kid, so this dish brought back some memories for me. I don't know why I don't make it more often, because my girls always really like it. It's a good "kid friendly" meal.
Wednesday, December 16, 2009
Natalie's Perfect Sugar Cookies
1 cup butter, softened
1 cup sour cream
1 1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
1 Tbsp baking powder
1 tsp vanilla
Mix all of the above ingredients together, then slowly add 5 cups of flour. (Chill dough before you roll out cookies for best results)
1 cube butter, softened
1 block of cream cheese, softened (8 oz.)
about 1 lb. powdered sugar
1 tsp vanilla
Beat until creamy. (Sometimes I add a little milk and less butter to get the consistency I want)
Sunday, December 13, 2009
Peanut Butter Popcorn
3 Bags butter-flavor microwave pop-corn (I just popped a few batches in my popper.)
1/2 c. Honey
1/2 c. Corn Syrup
1 c. Sugar
1 c. Peanut Butter
1 1/2 tsp. Vanilla
Pop popcorn and pour into large bowl. (I had mine in two bowls.) In a saucepan, mix honey, cornsyrup and sugar. Heat and boil for 1 minute 15 seconds. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn and stir and toss until popcorn is covered.
Friday, December 11, 2009
This is a recipe I found in a food storage pamphlet. I went to a really neat workshop on gathering at least one months supply to have as a back-up in case of an emergency. My husband and kids have all had the flu this last week, and I haven't made it to the store- so it is nice to a recipe using ingredients from my pantry to get a good meal on the table without a trip to the store, even if I was the only one that was able to enjoy it. :) (That so shouldn't have been said. :)
1 (12 oz.) can low fat evaporated milk
1 1/2 cups reconstituted milk
(or 2-3 cups of regular milk if you have it.)
1/3 cup flour
1 tsp beef favored bouillon
1 tsp soy sauce
1 tsp. onion powder
Place the above ingredients in a sauce pan along with:
1 (6 oz.) can of Tuna (I just warmed up some of my frozen meatballs.)
2 T. butter
Salt and pepper
Cook and stir constantly until thickened. Serve warm over rice, biscuits, pasta or bread.
Thursday, December 10, 2009
A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Easy Authentic Guacamole or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.
Healthy Baked Corn Tortilla Chips (Homemade)
- 5 corn tortillas (Great Value or Misson brands are Gluten Free)
- salt (optional, additional spice options listed in directions)
- Preheat oven to 400 degrees.
- Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.
- Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
- Shake salt and desired toppings over tortillas.
- TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.
- Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
- Remove from oven and let cool 5-10 mins before serving in order to let them fully crispen. Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).
Time of make some yummy guacamole tonight! I found this recipe on www.recipezaar.com and I added my own twist. Always makes a yummy appetizer or dresses up a salad or pita.
Quick and Easy Guacamole Salsa
- 3 large ripe avocados (should give a little when squeezed)
- 2 teaspoons lime juice
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2-4 plum tomatoes (~1 cup diced)
- 1 medium onion (~1 cup diced) or green onion
- cilantro, roughly chopped
- 1 can black beans
- Add some heat if you like
- Wash and discard the peels and seeds of your avocados and put the remaining flesh in a medium sized bowl.
- Add lime juice, salt and pepper and mash into the avocado with a fork or potato masher until smooth.
- Dice tomatoes, onion black beans, and cilantro and stir into avocado mixture. Add more salt to taste.
Tuesday, December 8, 2009
My Mother-in-law found this recipe in Taste of Home's Big Book of Soup. It was so creamy and delicious! I could do this one any (or every) night of the week, especially when she's doing all the dirty work!!! :) The process and taste reminded me a lot of my clam chowder.
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
4 green onions, sliced
1-2 bacon strips cooled and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8 oz.) sour cream
3/4 tsp salt (or more to taste)
1/2 tsp pepper
In a large soup kettle or dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil. stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8-10 servings (2-1/2 quarts)
Saturday, December 5, 2009
Black Bean Soup
Heat 2 T oil in 5-quart stockpot over medium heat. Add 2 carrots, peeled and diced, 2 ribs celery trimmed and diced, 1 medium diced onion and 4 cloves minced garlic. Cook, over medium heat, for 5 minutes. Once fragrant and slightly softened, add two 14-ounce cans vegetable broth, 1 envelope ham flavoring (I used a ham-hock and boiled it in with it. I also added a bit of beef bullion.), 1 teaspoon dried oregano, 1/2 teaspoon cayenne, 2 cups water and 6 cups soaked and cooked black beans. (One pound bag yields 6 cups when cooked.) Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, stirring occasionally. Puree soup in batches; serve warm, with sour cream, if desired.
Brown Sugar-Glazed Sweet Potato Wedges
Make this tasty side dish up to two days ahead, and store, covered, in the refrigerator. Reheat at 350°, covered, for 20 minutes or until heated through; if desired, finish the dish under the broiler to recrisp the edges of the potato.
Yield: 12 servings (serving size: 2/3 cup)
- 1/4 cup unsalted butter
- 3/4 cup packed dark brown sugar
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 (3-inch) cinnamon stick
- 4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
- Cooking spray
Preheat oven to 400°.
Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan coated with cooking spray. Bake at 400° for 40 minutes or until tender, stirring after 20 minutes.
Wednesday, December 2, 2009
My Mom found these delicious potatoes on the Pioneer Woman site. I think they were the most popular side dish for Thanksgiving dinner. They had so much delicious flavor- they almost put the typical mashed potato dish to shame! :) Hope you'll give these a try!
Creamy Herbed Potatoes
- 4 whole To 5 Whole Russet Potatoes
- 1 stick Butter
- 1 whole Medium Onion, Finely Diced
- 8 ounces, weight Cream Cheese
- ¾ cups Heavy Cream
- 1 cup Whole Milk (half And Half Works, Too)
- 1 teaspoon Finely Chopped Rosemary
- 1 teaspoon Finely Chopped Parsley
- 1 teaspoon Finely Chopped Chives
- ½ teaspoons Finely Chopped Sage
Preheat oven to 350 degrees.
Slice potatoes very thinly.
Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.
Looking for a deliciously healthy side dish? This was surprisingly tasty! My parents served them as a simple dish and it was fantastic!
2-3 large sweet potatoes (you can peel them, but I liked the texture the peel added.)
2-3 T olive oil
kosher salt, to taste
Cumin, to taste
Thinly slice sweet potatoes or yams. Toss in olive oil until coated. Lightly sprinkle with salt and cumin. Spread evenly on baking sheet. Cook at 350 for about 10-15 minutes, or until cooked through. (Cooking times may vary.)
Sunday, November 29, 2009
Can I just say WOW! My friend, Emily, made this amazing pie for our cooking night and I'm still dreaming about it! It was so yummy! Way to go Emily!!!
This is a definite winner in my book and so easy too. This recipe is from my Kitchen Aid manual, so it has specific instructions for the mixer.
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
2/3 cut evaporated milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1 unbaked 9-inch pie crust
whipped topping (optional, but we all love it!)
Place sugar and cocoa powder in mixer bowl. Attach bowl and wire whip to mixer. Turn to Stir Speed and mix to combine, about 15 seconds. Continuing on Stir Speed, gradually add eggs, evaporated milk, and vanilla, mixing until well blended, about 1 minute. Stop and scrape bowl. Turn to Speed 6 and whip until smooth and slightly thickened, about 2 minutes.
Pour into prepared crust. Place pie plate on preheated baking sheet and bake at 350 degrees for 55 to 60 minutes or until center puffs and pie has set. Cool completely on wire rack. Garnish with whipped topping. Yield: 8 servings.
Here is another pie from Bekah- She brought two winners!!! I didn't realize how much I like Pecan Pie! This was so good and the beauty alone was enough to win the blue ribbon in my book! It looked so pretty- the kind you just hate to cut into. :) ...And yet...
Chocolate Pecan Pie
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
- 1 cup pecans
- Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
- In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Best Ever Banana Cream Pie
1 cup flour
1/2 cup melted butter
1 cup finely chopped pecans
Combine and press into 9 inch pie plate. Cook at 350 degrees for 25 minutes till golden. Cool.
1 eight ounce package of cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Beat cream cheese and powdered sugar together. Fold in cool whip. Spread over cooled crust.
Slice the bananas and place over the cream cheese layer. This will be a thick layer of bananas.
1 3.4 ounce package of instant vanilla pudding
1 1/3 cup cold milk
Wisk pudding and milk together and place over bananas.
Top with cool whip and chill. You can drizzle a bit of hot fudge over the top to decorate.
Wednesday, November 18, 2009
6-8 medium-sized potatoes, quartered (I used Yukon gold)
1-2 large onions, sliced
3-5 carrots, cubed
1 tsp. garlic salt
1/4 tsp. black pepper
5 lbs. chicken breast
1 small onion, chopped
3/4 tsp. black pepper
2 tsp. whole cloves
2 T chopped fresh oregano
1 tsp. dried rosemary
1/2 cup lemon juice
(I sprinkled it with fresh parsley.)
1. Mix together potatoes, sliced onions, carrots, 1 tsp. garlic salt, and 1/4 tsp. black epper in bottom of slow cooker.
2. Rinse and pat chicken dry. In bowl mix together chopped onions, 3/4 tsp. black pepper, cloves, and 2 tsp. garlic salt. Dredge chicken in seasonings and place in slow cooker over vegetables.
3. In small bowl mix together oregano, rosemary, and lemon juice. Pour over chicken.
4. Cover. Cook on low 6-8 hours, or until vegetables are soft and chicken juices run together.
I found this recipe for Oatmeal Cherry White Chocolate Cookies on Joy the Baker's site. I thought it turned out to be a good recipe. I used raisins instead of the cherries, but I bet cherries would be so good.
1 teaspoon ground cinnamon
I made these yummy pancakes for breakfast the other day. Doug said they were the best I've made, and I'm sure it is because I didn't try to add whole wheat flour or anything healthy. :) I do like the taste of buttermilk.
1 cup buttermilk
2 tbsp. oil
1 cup flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Beat egg: add remaining ingredients in order listed and beat with rotary beater until smooth. Grease preheated griddle. Test griddle with a few drops of water. If bubbles skitter around it is just right.
Pour batter onto hot griddle. Turn pancakes as as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.
makes 10 - 4" pancakes
Thursday, November 12, 2009
1/2 container orange juice concentrate
1 tray of ice cubes
1 banana (optional)
1/4 cup sugar
about 1 T vanilla extract (to taste)
Milk (add last and fill blender almost to the top.)
Add milk to preference:
-More milk- runnier but serves more.
-Less milk- thick (and chunkier if you blend less and add banana), but serves less.
Blend to desired thickness.
(Frankly, we're all big fans!)
Rachel Ray's Buttermilk Ranch Dressing
1 cup buttermilk
juice of 1/2 lemon
1 garlic clove, grated or finely chopped
A few dashes of hot sauce
2 T fresh flat-leaf parsley, chopped
2 T fresh dill, chopped
2 T fresh chives, chopped
Mix together the buttermilk, lemon juice, garlic, hot sauce, parsley, dill, and chives in a bowl. Season with salt and pepper. Refrigerate until ready to serve.
Had to make some good dressing to go with that yummy salad bar. I really liked this recipe. I thought it had a good flavor- tasted a lot like ranch.
3/4 cup mayonnaise or salad dressing
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp instant minced onion
1/2 tsp salt
Dash of freshly ground pepper
1 clove garlic, minced
Mix all ingredients. Cover and refrigerate for at least 2 hours to blend flavors. Store covered in refrigerator.
Tuesday, November 10, 2009
Ideas for toppings:
Post a comment it you think of something else that is good!!! :)
Sunday, November 8, 2009
Zesty Chicken Tortilla Bake
HEAT oven to 375°F.
MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
BAKE 25 min. or until heated through.
Pumpkin Cream Cupcakes
1 pkg. (2-layer size) spice cake mix
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Friday, November 6, 2009
Betty Crocker's Buttermilk Biscuits
1/2 Cup Butter
2 Cups Flour,All-Purpose
2 Teaspoons Baking Powder
1 Tablespoon sugar
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
3/4 Cup Buttermilk
1) Mix the flour with the baking powder, baking soda and salt in a medium-sized bowl.
2) Cut the butter into the flour mixture until it resembles fine crumbs.
3) Stir in the milk until the dough leaves the side of the bowl (dough will be soft and sticky).
4) Turn dough onto a lightly floured surface and knead lightly 10 times.
5) Roll or pat the dough into a thickness of about 1/2 inch. Cut with a floured 2-1/2 inch round cookie cutter and place on an ungreased cookie sheet, touching for soft sides and about 1 inch apart for crusty sides.
6) Bake at 230° C (450° F) until golden brown (about 10 to 12 minutes).
Cranberry Pumpkin Bread
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp each ground ginger, nutmeg, and cloves
2 cups canned pumpkin 1 cup canola oil
2/3 cup sugar
2/3 cup packed brown sugar
3 tsp vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted (I used walnuts)
In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugar and vanilla; stir into dry ingredients just until moistened, Fold in cranberries and nuts.
Pour into two greaded 8x4 loaf pans. (I made 4 mini loaves and 1 large one.) Bake at 350 for 50-55 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pans to wire rack.
Sausage Skillet Dinner
3/4 lb. smoked sausage, but into 1-in. pieces (I used ground sausage, and it was really good!)
2 T butter
2 cups refrigerated red potato wedges (I just cut up about 5-6 red potatoes into small pieces. It took a little longer to cook through, but cheaper and a bit more crispy.)
1 medium onion, cut into wedges
1 medium apple, cut into wedges (I loved the flavor this added as it mixed with the cider vinegar!)
1/4 cup cider vinegar (maybe even less- be careful! :)
3 T. sugar
1/2 tsp caraway seeds
2 T minced fresh parsley
In a large skillet, saute sausages in butter for 3 minutes. Add the potatoes, onions and apple; saute 4-5 minutes longer or until apple is tender and potatoes are golder brown. Stir in the vinegar, sugar and caraway seeds.
Bring to a boil. Reduce hear; simmer, uncovered, for 2-3 minutes or until heated through. Sprinkle with parsley.