1 pkg. baby spinach
1 1/2 cups chopped apples
1 1/2 cups sliced strawberries
1 pkg Craisins
1 small package (about 1 cup) slivered almonds (wet almonds, roll in sugar, roast 300 degrees for 5-10 minutes or until desired)
2 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. mustard seed
1/3 cup olive oil
1 egg yolk
1/2 cup sugar (can use less)
Put this in a sealed container and shake. Don't pour it on the salad until you are ready to serve.
Sunday, May 31, 2009
1 pkg. baby spinach
1 can cream of celery soup, undiluted
3 oz. cream cheese, softened
1/4 cup milk
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. seafood seasoning (I didn't have this)
1 lb. cooked medium shrimp, peeled and deveined
4 (10 in.) flour tortillas, warmed
1/2 cup shredded cheddar-Monterrey Jack cheese
1 cup torn romaine, chopped
In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through.
Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 Tbsp. cheese. Fold sides and ends over filling and roll up. Serve with lettuce.
"Big Daddy Hash"
1 cup meat *Bacon, sausage, or sliced ham (or all :)
5 cups hash browns
1 can mushrooms
"cheese of plenty" (as in at least 2 cups, divided)
1 onion, diced
1 green bell pepper, diced
half cube (1/4 cup) butter
Salt and Pepper
In a large skillet, fry up bacon or sausage first if that is your meat of choice and then cook the hash browns up in the drippings. If not just start with the hash browns. Stir in the eggs, mushrooms and cheese, and continue to stir occasionally. Meanwhile, in a separate sauce pan, saute pepper and onion in butter. When cooked through, add to egg mixture and stir in adding salt and pepper to taste. Sprinkle with some remaining cheese; melt and serve hot. Mmmmmm....
Saturday, May 30, 2009
Shredded Beef Au Jus
1 boneless beef chuck roast (3 lbs.)
2 cups water
2 tsp. beef bouillon granules
1-1/2 tsp. dried oregano
1 tsp. garlic salt
1 tsp seasoned salt
1/4 tsp. dried rosemary, crushed
8 hamburger buns, split
Cut roast in half and place in a 4-5 quart slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
Cover and cook on low for 6-8 hours or until meat in tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side.
Berry Perfect Trifle, Honey!
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 container (32 oz.) fruit yogurt
½ cup quick cooking oats
2 cups Honey Bunches of Oats cereal
¼ cup runny honey
1 package graham crackers, crumbled
½ cup nuts (optional)
In a large glass bowl or trifle dish, layer each ingredient in no particular order, occasionally drizzling honey over a layer. Top with a few fresh berries and serve cold.
Thursday, May 28, 2009
Ranch Turkey Wraps
1/4 cup cream cheese, softened
1/4 cup prepared ranch salad dressing
4 flour tortillas warmed (10 in works best)
3/4 lb. sliced deli turkey
8 slices Monterey Jack cheese (I used mozzarella)
1 medium ripe avocado, peeled and sliced
1 medium tomato, sliced
In a small bowl, beat cream cheese and salad dressing until smooth. Spread over tortillas. Layer with turkey, cheese, avocado and tomato. Roll up tightly and cut in half.
Peanut Butter-Banana Pie
30 OREO Cookies, divided
1/4 cup (1/2 stick) margarine or butter, melted
1/2 cup creamy peanut butter
2 bananas, sliced
3 cups milk
2 pkg. (4-serving size each) Chocolate Instant Pudding
1-1/2 cups thawed Whipped Topping
CRUSH 22 of the cookies; place in medium bowl. Add margarine; mix well. Press onto bottom and up side of 9-inch pie plate. Refrigerate 30 min.
SPREAD peanut butter onto bottom of crust; top evenly with bananas. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over bananas.
REFRIGERATE at least 2 hours. Top with the whipped topping and remaining 8 cookies just before serving. Store leftovers in refrigerator.
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 (4 oz) jar whole mushrooms (or can of sliced)
1 green pepper (The recipe didn't call for it, I added this and sauted it with the mushrooms- it was really good!)
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 tsp. dried parsley flakes
1 tsp. minced garlic
6 to 8 drops pf hot pepper sauce (I actually left this out... I know I should be more daring with the heat, but I'm not.)
1/2 tsp salt and pepper
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Cook mostaccioli according to package directions.
Meanwhile in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove onto paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from the pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt and pepper to skillet; cook and stir over medium heat until bitter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms, and cheese heat through. Remove from the heat and sprinkle with green onions.
Wednesday, May 27, 2009
2 chicken breast sliced, or chicken tenders
1 T lemon juice
2 tsp Lemon Pepper
1 tsp kosher salt
1 tsp fresh ground pepper
2 T olive oil
pinch of garlic powder
a few sliced fresh chives
Pour lemon juice over raw chicken. In a skillet pour oil in and heat at medium. Sprinkle seasonings over one side of chicken and place seasoned side down in the skillet, then season the other side. Turn over after about 5 minutes and cook chicken through on both sides.
Tuesday, May 26, 2009
Asian Pork Tenderloins
1/2 cup olive oil
1/3 cup lime juice
2 T minced garlic
2 T minced fresh ginger root
2 T soy sauce
2 tsp Dijon mustard
Dash cayenne pepper
4 pork tenderloins (3/4 lb each)
Marinade: In a blender or with a whisk, combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade, grill pork, covered, over indirect medium hot heat for 25-35 minutes or until a meat thermometer reads 160. Let stand for 10 minutes before slicing.
Monday, May 25, 2009
Grilled Lemon Chicken Kabobs
2 chicken breast, cubed
2 lemons, sliced
1 green pepper, sliced and cubed
1/2 cup lemon juice
3 T olive oil
1 T minced parsley
1 T grated lemon peel
1 tsp minced garlic
3/4 tsp salt
3/4 tsp dried thyme
3/4 tsp marjoram
3/4 tsp pepper
In a small bowl, combine ingredients and pour into a resealable plastic bag. Add the chicken and refrigerate for up to an hour. Assemble Kabobs with marinated chicken, pepper slices, and lemon slices. Grill over medium heat for 5-8 minutes on each side or until meat thermometer reads 170. Use left over marinade for basting.
Summer Strawberry Soup
2 cups vanilla, peach, or strawberry yogurt
1/2 cup orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 cup sugar
In a blender, combine the yogurt, orange juice, strawberries, and sugar in batches (or just puree with a blender wand in a big bowl); cover and process until blended. Refrigerated for at least 2 hours. Garnish with additional yogurt, cream, or fresh mint leaves if desired.
Sunday, May 24, 2009
Thursday, May 21, 2009
Creamy Breakfast Muesli with Yogurt & Berries
3 cups quick-cooking rolled oats (not instant) *I used the "old fashioned" and it was still good
1-1/2 cups low-fat strawberry flavored yogurt *I used peach flavored
1 cup orange juice
1/3 cup light cream
2 tbsp honey
1-1/2 cups fresh (or frozen) raspberries and diced strawberries
1 medium apple, cored and grated (they said to peel it, but I didn't and it was great)
1 cup fresh blueberries
1/2 cup sliced toasted almonds (optional)
In a large bowl, combine oats, yogurt, orange juice, cream and honey. Let stand 5 minutes. Gently fold in fresh fruit. Cover and refrigerate overnight before serving (that makes it a lot more creamy). Sprinkle with almonds.
Sunday, May 17, 2009
Creamy Pear Smoothie
1 jar or big can of pears
about 1 cup (or less) half and half (you can you milk if you prefer)
1/4 cup sugar
half a tray of ice cubes
Put all the ingredients in a blender and mix. It might need more sugar or milk- just add to taste
Saturday, May 16, 2009
Clafoutis (It's a French word pronounced kla-FOO-tee. I had way to much fun saying that! It made me feel so French and fancy. :)
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract (pretty strong- besure not to put more then a tsp) or vanilla extract
1/2 cup fresh or frozen fruit of your choice (cherries, blueberries, raspberries, or peaches)
Place all the ingredients except the fruit into a blender. Blend on low speed for about 30 seconds. Pour into a quiche dish or ovenproof glass dish. Put fruit on top. Cook at 350 for 45 minutes or until clafoutis is not very jiggly.
Note: I didn't add the fruit. Instead a created this sauce.
about 1-1/2 cup cold water
1-2 Tbs cornstarch
1/4 cup sugar
1/2 cup fresh or frozen raspberries (or other fruit)
Pour the cold water into a small pot or sauce pan whisk in cornstarch. Stir in sugar and turn to medium heat and continue to stir- it will take a good five minutes or more of sitting there and stirring for it to thicken up like pie filling. When it does thicken, stir in the fruit and serve over something wonder like crepes or as a syrup for pancakes or a topping for cheesecake or.... just by itself :) you name it!
Tomato Beef Pasta
Adapted from Mom
1 pound ground beef, (I use ground sirloin)
1 pound pasta, (I use rotini, mom uses elbow macaroni)
1 large bottle (46 ounces) tomato juice
3 tablespoons ketchup
2 teaspoons brown sugar
2 teaspoons chili powder
1 onion, chopped
1 green bell pepper, chopped
to taste salt and pepper
parmesan cheese, grated (optional)
Brown meat and drain fat. Add onion and pepper and sauté for a few minutes, until veggies get tender. Sprinkle on chili powder, brown sugar, salt and pepper. Add ketchup and tomato juice and stir. Pour in pasta and stir to coat.
Simmer, covered, until al dente (about 20 minutes), stirring occasionally to make sure that the juice is cooking the noodles evenly.
Serve, topped with freshly grated Parmesan cheese if desired.
Wednesday, May 13, 2009
Sweet Whole Wheat Crepes
|1 1/2||cups whole wheat flour|
|1||tablespoon granulated sugar|
|1/2||teaspoon baking powder|
|2||tablespoons butter or margarine, melted|
|In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth.|
|Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.|
I added peanut butter and bananas to mine (which was great) but I was dreaming about natella-banana or peanut butter-strawberry, but I had to work with what I had. :)
Tuesday, May 12, 2009
I'm posting a recipe from Kraft for the Pan-Roasted Steak Dinner
1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
1/2 cup CATALINA Dressing, divided
1/2 tsp. pepper
1 onion, chopped
3 cups small broccoli florets
1-1/2 cups very thinly sliced carrots (4 large carrots)
1-1/2 cups instant brown rice, uncooked
PLACE steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
PREHEAT oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
BAKE 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.
1 bag frozen carrots
1 onion chopped
1 T olive oil
1/4 cup Catalina dressing
Saute onions in oil until tender. Add other veggies pour dressing over the top. Stir occasionally and simmer with a lid on until tender. (about 10-15 minutes)
Saturday, May 9, 2009
Snickerdoodles by Joie de vivre
Thursday, May 7, 2009
1-3/4 cups sugar
2/3 cup evaporated milk
2 T butter
Dash of salt
1-1/2 cups semi-sweet chocolate chips (I found that is important. I used milk chocolate and it was good, but really sweet.)
about 20 quartered or mini marshmallows
1/2 cup chopped walnuts
1 tsp vanilla
In a 2 quart sauce pan combine the first four ingredients. Bring to a boil over medium heat; boil 5 minutes, stirring continuously. Remove from heat; immediately add chocolate chips, marshmallows, nuts and vanilla. Stir until melted. Spread into buttered 9x9 pan. Cool; cut into squares.
1 roll of paper towels (the thicker the better-I usually use the Wal-Mart "Oasis" brand)
1 1/2 c. hot water (I usually just microwave it for a couple of minutes)
1 1/2 T. baby wash
3/4 T. creamy baby oil
Cut (more like saw) the paper towel in half crosswise and remove the inner cardboard tube. Place half in a resealable tupperware-type container and save the other half for next use. Whisk together the water, baby wash, and baby oil. Pour liquids over paper towels and close container. Let soak into towels and enjoy!
Tuesday, May 5, 2009
2 (8oz) soft cream cheese
1 tsp rosemary
1 tsp marjoram
1/4 tsp garlic salt
2 T milk
*Add all ingredients and stir together until smooth.
Additional goodness: (all optional)
Ham, turkey, or other sliced deli meat
1 red, yellow, or green bell pepper cut in long thin slices
Thin flour tortillas (whole wheat is really good too)
*Spread the cream cheese mixture over tortilla. Add meat and any other desired toppings. Roll up tightly.
This is not a food recipe, so I feel like I'm breaking all the rules. :) But I guess when you're the one making them, it's ok. I just got this recipe from a friend and tried it, and it works great, so I had to share. I will always miss the fresh scent of Tide detergent, but certainly not the price. This is very inexpensive and space efficient. (I think it is something like ten bars of the Fels Naptha is supposed to make a years supply.)
This recipe for home-made laundry soap is a concentrate --- no water added to this mix--- that is why you use such a small amount of the mix.... Easier to store than the recipes with the water added.
$1.06 per bar of Fels Naptha
$2.71 Washing Soda (Arm and Hammer)
Home-Made Cheap Laundry Soap
- 1 bar Fels Naptha soap, grated (comes out to about 2 cups)
- 1 c. Borax
Comes from the grocery store laundry aisle and some hardware stores.
- 1 c. Washing Soda
Can be found in little grocery stores, online, or Mexican markets.
- 1/4 c. OxyClean (optional)
Mix it all together into a bumpy, granular mix. Don't worry about stuff getting correctly dispersed, even if it doesn't quite look like it does.
Use 1 Tbsp. for a light load
Use 2 Tbsp. for a large or dirty load (It's true! Only 2 Tablespoons per load!)
I've never used this, but I have heard it works well. I'm just trying to come around to the thought of vinegar in the laundry- if you give it a shot, let me know how it works.
Laundry Rinse (instead of fabric softener)
- 1 gal white vinegar
- 25-30 drops essential oil - optional (Straight vinegar works just fine though.)
Use 1/4 c in the rinse cycle. I promise your clothes won't smell like vinegar. The vinegar clears the last bit of soap remaining on all your clothes and reduces static.
Using vinegar really works. It's great for removing odors from towels and work jeans, too. You can use 1 c. instead of 1/4 c. in your worst loads.
Sunday, May 3, 2009
2 cups cooked chicken, cubed