1 c. butter
1 c. sugar
1 c. brown sugar
2/3 c. peanut butter
2 eggs
1 tsp. vanilla
1/2 tsp salt
1 tsp baking soda
2 c. flour
2 c. oats
1 (12 oz) bag of milk chocolate chips
Cream butter, sugars, peanut butter, eggs and vanilla. Add dry ingredients. Pat onto a cookie sheet. Bake at 350 for 12-15 minutes. Immediatley put chocolate chips on and let melt. Once melted, sread all over. Let stand and make icing.
2 c. powdered sugar
1 c. peanut butter
10-12 T. milk
Add all ingredients adding milk until consistency is right, spread on top of chocolate.
Sunday, December 30, 2007
Black Bean Corn Salsa
New recipe from my mom! Yummy!
1 can black beans
1 can shopeg (white) corn, drained
2-3 diced roma tomatoes
chopped cilantro (to taste)
1-2 cubed avacados
2-3 cloves of garlic minced
juice from 1 lime
1/2 cup italian dressing (add more or less to taste)
salt and pepper to taste
Mix. Serve with tortilla chips. Enjoy!
1 can black beans
1 can shopeg (white) corn, drained
2-3 diced roma tomatoes
chopped cilantro (to taste)
1-2 cubed avacados
2-3 cloves of garlic minced
juice from 1 lime
1/2 cup italian dressing (add more or less to taste)
salt and pepper to taste
Mix. Serve with tortilla chips. Enjoy!
Monday, November 12, 2007
Chicken, Pepper, Onion Pasta Fake-Bake
Another one of Rachel Ray's... really good! This is the original recipe... I included my modifications to it at the bottom. :)
Ingredients:
1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
Directions:
Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler.
While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.
*I used boneless skinless chicken breats instead... so just cook those in a pan with olive oil and forget about doing the steps for the chicken sausage (water and all). Add dried Oregano to the sauce for better flavor… also use more Ricotta Cheese than it calls for. Also cut the pasta down by 25%.... so about ¾ of a lb. Or you can amp up the sauce by 50%.
I have also baked mine longer before... about 30 minutes at 350* to have it set a little better. But her quick 2 min. under the broiler is fine too.
Ingredients:
1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
Directions:
Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler.
While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.
*I used boneless skinless chicken breats instead... so just cook those in a pan with olive oil and forget about doing the steps for the chicken sausage (water and all). Add dried Oregano to the sauce for better flavor… also use more Ricotta Cheese than it calls for. Also cut the pasta down by 25%.... so about ¾ of a lb. Or you can amp up the sauce by 50%.
I have also baked mine longer before... about 30 minutes at 350* to have it set a little better. But her quick 2 min. under the broiler is fine too.
Everything Lo Mein
I got this from a Rachel Ray 30 minute meal show... I made it a while ago and just made it again the other night. I need to make it more often!
Ingredients
Sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it
Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions:
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
*I modified the recipe because we don't like mushrooms all that much and I only had chicken when I made it... so I added a green bell pepper in place of the mushrooms and did 6 chicken cutlets in place of the 3 chicken/3 pork combo. I do the bean sprouts in mine too. It's really good and even Kanyon really enjoyed it!
Ingredients
Sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it
Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions:
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
*I modified the recipe because we don't like mushrooms all that much and I only had chicken when I made it... so I added a green bell pepper in place of the mushrooms and did 6 chicken cutlets in place of the 3 chicken/3 pork combo. I do the bean sprouts in mine too. It's really good and even Kanyon really enjoyed it!
Potato Soup
I got this recipe from another friend of mine... I made it on Halloween night and it was so good! :)
Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp suger
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk
Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar, pepper, and garlic into bacon drippings. Cook covered until veggies are tender (20-25 min). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over med. heat stirring occasionally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.
Makes about 10 cups.
*I added some velveeta cheese to this because I like a cheesier potato soup... but it would have be great without it too. I added it just before I crumbled in the bacon. This recipe is not as quick to make as the other "Baked Potato Soup" that I posted a while ago, but it's definitely homemade!
Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp suger
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk
Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar, pepper, and garlic into bacon drippings. Cook covered until veggies are tender (20-25 min). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over med. heat stirring occasionally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.
Makes about 10 cups.
*I added some velveeta cheese to this because I like a cheesier potato soup... but it would have be great without it too. I added it just before I crumbled in the bacon. This recipe is not as quick to make as the other "Baked Potato Soup" that I posted a while ago, but it's definitely homemade!
Beef and Cheese Manicotti
I saw this on an episode of Everyday Italian and tried it out a while ago... I ran onto it again and really want to make it! It really wasn't hard considering all the instructions I have to post on here. ;) Don't be intimidated. It was really good too!
Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions:
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
SO good, promise. :)
Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions:
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
SO good, promise. :)
Hawaiian Pork
I got this recipe from my friend, Jill. It is SO easy and SO good.
Ingredients:
2-3 lb boneless pork butt
3 tbsp. liquid smoke (this can be found at wal-mart near the bbq sauce in a bottle)
1-2 tbsp of hawaiian salt (I use sea salt, I'm sure whatever is fine)
Directions:
Put pork butt into crockpot. Fill crockpot to halfway up the pork
Add liquid smoke and salt
Cook 4-6 hours on high or 8-10 on low
Remove pork and shred with a fork.
I serve this with rice, grilled pineapple, rolls, whatever. It's really yummy!
Ingredients:
2-3 lb boneless pork butt
3 tbsp. liquid smoke (this can be found at wal-mart near the bbq sauce in a bottle)
1-2 tbsp of hawaiian salt (I use sea salt, I'm sure whatever is fine)
Directions:
Put pork butt into crockpot. Fill crockpot to halfway up the pork
Add liquid smoke and salt
Cook 4-6 hours on high or 8-10 on low
Remove pork and shred with a fork.
I serve this with rice, grilled pineapple, rolls, whatever. It's really yummy!
Friday, November 9, 2007
Homemade Granola
Ingredients:
1/2 c. butter
2 c. oats
1 c. sliced almonds
1/2 c. brown sugar
1/4 c. honey
Melt butter and add to dry ingredients, then add honey and stir until combined. Put on a cookie sheet and broil. Stir occasionally until browned. So Yummy!! I put it on yogurt, or you could just eat it like cereal with milk. Or if you are like me, eating it by the handfull is good too! :) Enjoy!
1/2 c. butter
2 c. oats
1 c. sliced almonds
1/2 c. brown sugar
1/4 c. honey
Melt butter and add to dry ingredients, then add honey and stir until combined. Put on a cookie sheet and broil. Stir occasionally until browned. So Yummy!! I put it on yogurt, or you could just eat it like cereal with milk. Or if you are like me, eating it by the handfull is good too! :) Enjoy!
Tuesday, July 31, 2007
Chicken Tomato Ceasar Skillet
I got this great recipe from my friend, Jill. It was a hit with Steve, too. The best part? It's SO easy.
Ingredients:
1 lb. boneless skinless chicken breasts or tenders
1+ Tbp. oil
1/4 cup chicken broth
1/2 cup caesar dressing (the creamier the better)
2 Tbsp of bacon, crumbled or bacon bits
2 garlic cloves, minced or 1/2 tsp. garlic powder
1 tsp dried basil leaves
2 Tbsp parsley
3-4 roma tomatoes chopped or 1 can italian diced tomatoes, drained
Cook chicken in hot oil in large covered skillet on med-high until brown on each side.
Mix dressing, broth, garlic, and seasonings in a small bowl.
Add caesar mixture to the chicken, simmer 3 minutes.
Add tomatoes and bacon, stir.
Cook 1-2 minutes.
Use extra "sauce" to pour over potatoes.
YUM! So good! :)
Ingredients:
1 lb. boneless skinless chicken breasts or tenders
1+ Tbp. oil
1/4 cup chicken broth
1/2 cup caesar dressing (the creamier the better)
2 Tbsp of bacon, crumbled or bacon bits
2 garlic cloves, minced or 1/2 tsp. garlic powder
1 tsp dried basil leaves
2 Tbsp parsley
3-4 roma tomatoes chopped or 1 can italian diced tomatoes, drained
Cook chicken in hot oil in large covered skillet on med-high until brown on each side.
Mix dressing, broth, garlic, and seasonings in a small bowl.
Add caesar mixture to the chicken, simmer 3 minutes.
Add tomatoes and bacon, stir.
Cook 1-2 minutes.
Use extra "sauce" to pour over potatoes.
YUM! So good! :)
Saturday, May 19, 2007
Sesame Chicken Pasta Salad
I found this recipe on All Recipes. I sounded really good, so I made it tonight for dinner tomorrow. The reviews on the website said it was better if it sat overnight or for a few hours for the flavors to really get into the pasta. If you include the chicken it can be a main dish, if you leave that out, it's a great side dish.
Ingredients:
1/4 cup sesame seeds (or less if you prefer)
1 (16 ounce) package bow tie pasta
1/3 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 (optional)
1/3 cup chopped fresh cilantro or parsley (which ever you prefer)
1/3 cup chopped green onion
Chopped snow peas
Matchstick carrots
Cherry tomatoes halved
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. 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. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken and other veggies.
Ingredients:
1/4 cup sesame seeds (or less if you prefer)
1 (16 ounce) package bow tie pasta
1/3 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 (optional)
1/3 cup chopped fresh cilantro or parsley (which ever you prefer)
1/3 cup chopped green onion
Chopped snow peas
Matchstick carrots
Cherry tomatoes halved
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. 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. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken and other veggies.
Thursday, May 10, 2007
Banana Cream Fruit Salad
I got this from a coworker a few years ago and never made it until today when I ran across the recipe. It's a fun twist on a regular fruit salad.
Ingredients:
1 tub frozen whipped topping (thawed)
1 cup buttermilk (8 oz.)
1 pkg. Banana Cream Jell-O pudding
1 can mandarin oranges
1 can pineapple tidbits
chopped fresh strawberries (whatever looks like enough) :)
Keebler Fudge Striped cookies
Mix the banan pudding with the buttermilk. Fold in the whipped topping. Add all the fruit and mix. Break the cookies in 1/4ths (about 1/2 of a package - whatever looks like the right amount) and mix those in too.
I would imagine you could change the fruit to whatever you like, but this is what he used in his. Not the healthiest fruit salad ever, but really good!
Ingredients:
1 tub frozen whipped topping (thawed)
1 cup buttermilk (8 oz.)
1 pkg. Banana Cream Jell-O pudding
1 can mandarin oranges
1 can pineapple tidbits
chopped fresh strawberries (whatever looks like enough) :)
Keebler Fudge Striped cookies
Mix the banan pudding with the buttermilk. Fold in the whipped topping. Add all the fruit and mix. Break the cookies in 1/4ths (about 1/2 of a package - whatever looks like the right amount) and mix those in too.
I would imagine you could change the fruit to whatever you like, but this is what he used in his. Not the healthiest fruit salad ever, but really good!
Tuesday, May 8, 2007
Lemonade Pie
This is a recipe that is so simple and good for a nice and light summer dessert.
Ingredients:
1 6oz. can frozen lemonade concentrate (thawed)
1 14oz. can sweetened condensed milk
1-2 drops yellow food coloring
1 8 oz. carton frozen whipped topping (thawed)
1 (9") graham cracker crust
Combine lemonade, sweetened condensed milk, and food coloring. Stir well. Fold in whipped topping. Pour into crust and freeze until firm, 4 hours or overnight. Garnish with lemon slices and whipped topping as desired. Serves 8.
Ingredients:
1 6oz. can frozen lemonade concentrate (thawed)
1 14oz. can sweetened condensed milk
1-2 drops yellow food coloring
1 8 oz. carton frozen whipped topping (thawed)
1 (9") graham cracker crust
Combine lemonade, sweetened condensed milk, and food coloring. Stir well. Fold in whipped topping. Pour into crust and freeze until firm, 4 hours or overnight. Garnish with lemon slices and whipped topping as desired. Serves 8.
Chocolate Salty Bars
Okay, so this is the easiest recipe yet and so yummy. I was watching Food Network one afternoon and Paula Deen was on. She made these and I tried them. They are so easy and so good.
Ingredients:
1 package white chocolate bark
3 cups broken up pretzel sticks
2 cups salted peanuts
Now, melt the chocolate over a double boiler. Add in pretzels and peanuts. Stir and spread on a parchment paper lined cookie sheet. It will take a couple hours to set up. Then you just break apart into bars and enjoy! My kids loved these!
Ingredients:
1 package white chocolate bark
3 cups broken up pretzel sticks
2 cups salted peanuts
Now, melt the chocolate over a double boiler. Add in pretzels and peanuts. Stir and spread on a parchment paper lined cookie sheet. It will take a couple hours to set up. Then you just break apart into bars and enjoy! My kids loved these!
Tuesday, April 3, 2007
Crockpot BBQ Ribs
I'm finally posting this recipe. It is an all-time favorite by my husband, and whenever we have people over (if it's the first time) we serve these. The recipe isn't really written down because it's just so easy. The hardest thing about it is just making sure you let it cook in your crockpot for about 6-8 hours. If you're like me, mornings can be a little crazy. :-)
On the stove, I first brown the Boneless Pork Ribs in oil. I season them really good. My favorite seasoning for meat is McCormick Grill Mates: Montreal Steak seasoning. It has everything in it like salt, black and red pepper, garlic salt,etc.
Then I put some BBQ Sauce (Our favorite is Famous Daves: Rich & Sassy) in the bottom of the crock pot, then put the ribs in. I keep adding bbq sauce in between the ribs. Pour the rest of the bbq sauce on top and let them cook for 6-8 hours on low. Keep an eye on them around hour 5-6 depending on how many you do so you don't overcook them for some reason.
There's not much too them, but they just pull apart and are so good!! Enjoy!
On the stove, I first brown the Boneless Pork Ribs in oil. I season them really good. My favorite seasoning for meat is McCormick Grill Mates: Montreal Steak seasoning. It has everything in it like salt, black and red pepper, garlic salt,etc.
Then I put some BBQ Sauce (Our favorite is Famous Daves: Rich & Sassy) in the bottom of the crock pot, then put the ribs in. I keep adding bbq sauce in between the ribs. Pour the rest of the bbq sauce on top and let them cook for 6-8 hours on low. Keep an eye on them around hour 5-6 depending on how many you do so you don't overcook them for some reason.
There's not much too them, but they just pull apart and are so good!! Enjoy!
Thursday, March 22, 2007
Crepes
2 C flour
6 eggs
2 C milk
3 T sugar
1 t vanilla
1 cube butter melted
Dash salt
Mix all ingredients together. Cook on a hot pan on stove.
I honestly make crepes at least once a week. We love them!! This is just the recipe I use, nothing fancy, but yummy!
6 eggs
2 C milk
3 T sugar
1 t vanilla
1 cube butter melted
Dash salt
Mix all ingredients together. Cook on a hot pan on stove.
I honestly make crepes at least once a week. We love them!! This is just the recipe I use, nothing fancy, but yummy!
Cafe Rio Pork
For the Pork:
3 lbs pork (butt or shoulder)
20 oz coca cola
1-1 ½ C ketchup
1 clove garlic, minced
Place the pork in a crock pot.
Stir together the cola and ketchup. Add minced garlic. Pour mixture over meat.
Cover and cook on high for several hours (4-6 hours depending on size of roast, also more time if you choose to cook it on low).
When pork is tender, shred the meat and place back in the crock pot.
Then prepare the sauce and pour over the pork.
Sauce:
2 C tomatillo sauce
1 ½ C brown sugar (more or less to taste)
Juice of 2 limes
Salt and pepper (to taste)
Chili powder
More ketchup (if consistency needs thickening. (don’t put too much, just
take the lid off of the crock pot for an hour or so to thicken.)
Cook and simmer on low for an hour or so.
*****NOTE*****If you can't find tomatillo sauce, which I haven't been able to, just buy 4 tomatillos in the produce section and put them in a blender. I personally think you only need to add 1 - 1 1/2 C tomatillo sauce. I had never seen them before, but trust me, they're there, just ask the produce man. Freeze your extras and use it for later. Deli-sh!
3 lbs pork (butt or shoulder)
20 oz coca cola
1-1 ½ C ketchup
1 clove garlic, minced
Place the pork in a crock pot.
Stir together the cola and ketchup. Add minced garlic. Pour mixture over meat.
Cover and cook on high for several hours (4-6 hours depending on size of roast, also more time if you choose to cook it on low).
When pork is tender, shred the meat and place back in the crock pot.
Then prepare the sauce and pour over the pork.
Sauce:
2 C tomatillo sauce
1 ½ C brown sugar (more or less to taste)
Juice of 2 limes
Salt and pepper (to taste)
Chili powder
More ketchup (if consistency needs thickening. (don’t put too much, just
take the lid off of the crock pot for an hour or so to thicken.)
Cook and simmer on low for an hour or so.
*****NOTE*****If you can't find tomatillo sauce, which I haven't been able to, just buy 4 tomatillos in the produce section and put them in a blender. I personally think you only need to add 1 - 1 1/2 C tomatillo sauce. I had never seen them before, but trust me, they're there, just ask the produce man. Freeze your extras and use it for later. Deli-sh!
Vanilla Syrup
For those of you who like Magleby's Fresh, this honestly tastes identically like their syrup. Yum! It tastes even better when served on crepes or french toast. You'll lick the pan after.
1 cube butter
1 C sugar
1 C buttermilk
1 T vanilla
1 T corn syrup
½ t baking soda
Bring first five ingredients to a boil.
Add baking soda.
Boil 10 seconds and remove from heat immediately to avoid boil over.
Wednesday, March 21, 2007
Chicken Fettuchini
This is an easy and very delicious recipe from my friend Kyrsten.
1 package Cream Cheese
1 can Cream of Chicken Soup
1 package italian seasoning
3-4 chicken breasts
- cook in crock pot on low for 5-6 hours or until chicken is done and tender.
Serve over fettuchini noodles or noodles of choice.
ENJOY!
1 package Cream Cheese
1 can Cream of Chicken Soup
1 package italian seasoning
3-4 chicken breasts
- cook in crock pot on low for 5-6 hours or until chicken is done and tender.
Serve over fettuchini noodles or noodles of choice.
ENJOY!
Homemade Refried Beans
I was given this recipe by a friend of mine about a year and 1/2 ago and I can honestly say I have never purchased another can of refried beans again! This recipe is FABULOUS and totally easy!!!
Now the measurements on this is a bit tricky because I usually eyeball it...so you may have to play around a bit. You do this right in your crockpot.
Ingredients:
fill about 1/3 of your crockpot with dry pinto beans
1 package bacon
3-4 cloves of fresh garlic minced
approx. 5-6 cans of chicken stock
1/4 tsp. pepper
salt to taste
2-3 cups shredded cheddar and jack cheese
Saok beans overnight. Rinse and sift through because sometimes you can get little rocks in there. Put the beans in the crockpot. Add all the bacon, the garlic, pepper, and probably about a T. of salt. You may need to add more when they are done. Then fill with chicken stock until it covers the beans about an inch. To cook, it ususally takes about 6 hours on high. They saok up alot of liquid, so you may have to add more and don't worry about adding too much because it will all come out when they are done. You will know when the beans are done because they will pop. You can also spoon one out and taste it. If its soft, its done.
So when they are done, take a fork and pick out the bacon. You want to get out all the big pieces. Then you will want to spoon out the remaing liquid. But reserve this because you may need to add some back after you mash them. Now get a potato masher and mash the beans to a consistancy you prefer and then add the shredded cheese. The cheese will melt into the beans. Add as much as to your liking. At this point taste them and decide if you need more salt.
*For a variation you could replace the cheddar with pepperjack cheese and it would make a great dip.
*This recipe makes a crockpot full, so if you are feeding a smaller number you can cut it in half.
Now the measurements on this is a bit tricky because I usually eyeball it...so you may have to play around a bit. You do this right in your crockpot.
Ingredients:
fill about 1/3 of your crockpot with dry pinto beans
1 package bacon
3-4 cloves of fresh garlic minced
approx. 5-6 cans of chicken stock
1/4 tsp. pepper
salt to taste
2-3 cups shredded cheddar and jack cheese
Saok beans overnight. Rinse and sift through because sometimes you can get little rocks in there. Put the beans in the crockpot. Add all the bacon, the garlic, pepper, and probably about a T. of salt. You may need to add more when they are done. Then fill with chicken stock until it covers the beans about an inch. To cook, it ususally takes about 6 hours on high. They saok up alot of liquid, so you may have to add more and don't worry about adding too much because it will all come out when they are done. You will know when the beans are done because they will pop. You can also spoon one out and taste it. If its soft, its done.
So when they are done, take a fork and pick out the bacon. You want to get out all the big pieces. Then you will want to spoon out the remaing liquid. But reserve this because you may need to add some back after you mash them. Now get a potato masher and mash the beans to a consistancy you prefer and then add the shredded cheese. The cheese will melt into the beans. Add as much as to your liking. At this point taste them and decide if you need more salt.
*For a variation you could replace the cheddar with pepperjack cheese and it would make a great dip.
*This recipe makes a crockpot full, so if you are feeding a smaller number you can cut it in half.
Taco Soup
This is a great one that I use frequently...it has all the flavors of a taco, which I love, thrown into a pot. Try it, it's very good!
Ingredients:
1 lb. ground beef
1/2 onion diced
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
1 can mexican style tomatoes (tomatoes with green chillies)
1 can diced green chillies
1 can sliced black olives
1 packet taco seasoning
1 packet ranch dressing mix
Brown ground beef and onions. Then add everything else including the juices. Simmer for 30 minutes. Serve with shredded cheese, sour cream, tortilla strips and chives.
Ingredients:
1 lb. ground beef
1/2 onion diced
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
1 can mexican style tomatoes (tomatoes with green chillies)
1 can diced green chillies
1 can sliced black olives
1 packet taco seasoning
1 packet ranch dressing mix
Brown ground beef and onions. Then add everything else including the juices. Simmer for 30 minutes. Serve with shredded cheese, sour cream, tortilla strips and chives.
Tuesday, March 20, 2007
Pancakes
Here you go Meg! This one is especially for you. Forget Bisquick! This is way better!
Ingredients:
2 1/2 c. flour
6 tsp. baking powder
2 T. sugar
1 tsp. salt
2 eggs
2 c. milk
4 T. oil
Just throw everything in a bowl and mix it together. If you want you can add any mix-in you would like. I have done chocolate chips and I have done bananas. Both were fabulous! Enjoy!
*This can also be used for waffles.
Ingredients:
2 1/2 c. flour
6 tsp. baking powder
2 T. sugar
1 tsp. salt
2 eggs
2 c. milk
4 T. oil
Just throw everything in a bowl and mix it together. If you want you can add any mix-in you would like. I have done chocolate chips and I have done bananas. Both were fabulous! Enjoy!
*This can also be used for waffles.
Sunday, March 18, 2007
Bruschetta Chicken Bake
This is another recipe from Kraft Food and Family magazine. It seriously takes 10 minutes to make and then cooks in 30 min. The easiest main dish ever. I made it tonight for dinner and Steve and Kanyon loved it. I'm not one for stove top stuffing, usually, but this was really good. The picture doesn't really show it well... I promise there is chicken under there.
Ingredients:
1 can (14 1/2 oz. can) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top stuffing mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic. Stir just until stuffing mix is moistened. Set aside.
Place chicken in 13x9 in. baking dish; sprinkle with basil and cheese. Top with the stuffing mixture. Bake 30 min. or until chicken is cooked through.
Pineapple Chicken Tenders
This is Steve's latest favorite for me to make. Can be the main dish or a great appetizer! In the picture I made it as a main dish and omitted the skewers... but I would put them on the skewers if I were serving them as an appetizer or finger food.
Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup soy sauce
2 lbs. chicken breast tenderloins or strips
Skewers
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a bowl. Cover with the pineapple marinade, and refridgerate for at least 30 minutes.
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 min. per side, or until juices run clear. They cook quickly, so watch them closely.
Suggestion - I grill some pineapple with it and serve over rice for a meal. If I don't have fresh pineapple, the pineapple slices or rings work well too.
Italian Pasta Salad
My mom always used to make this and I love it!
Ingredients:
1 box (12 oz.) Rainbow Rotini (or any pasta you like - this is nice and colorful)
1 bottle italian dressing
Variety of vegetables, like carrots, tomatoes, cucumbers, celery, olives, etc.
Can add cheese, diced ham, etc (optional)
Boil pasta according to directions on the box. (Do not overcook!) Drain and let cool. Chop veggies to add. Once pasta is cooled, add veggies and dressing. Add as much or as little dressing as you like. I usually use about half the bottle, or a full bottle if I double it and cook 2 boxes of pasta. Stir and refridgerate until ready to serve.
This is the kind of salad that the flavor gets even better the longer it sits in the dressing. A word of caution though, if you want it to last a couple of days, don't add tomatoes because they tend to not taste as fresh a couple days later.
Loaded "Baked Potato" Soup
I have to credit Kraft Food and Family magazine for this recipe... but it's so easy and good that I can't not share it. You do it entirely in the microwave! How's that for easy? If you don't subscribe to this magazine, I highly recommend it! It's free after all and only comes 4 times a year. It's got great, fast and easy recipes that I have loved trying.
Ingredients:
2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded cheddar cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream
Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on high 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.
Reserve 2 Tablespoons each of the bacon and cheese and 1 Tablespoon of the onions for topping; set aside. Add remaining bacon, cheese, and onions to soup.
Serve topped with reserved bacon, cheese, onions, and sour cream. Makes 4 servings, about 1 cup each.
Saturday, March 17, 2007
Italian Potatoes
This recipe is one from a neighbor. She is italian and has the cutest accent. These are very flavorful potatoes and require fresh herbs to make them or (according to her) they don't taste good.
Ingredients:
1 tablespoon salt
1 tsp. red pepper
3 branches rosemary
2 bay leaves
1 tablespoon of lemon pepper
4 leaves of sage
3 cloves of garlic
1 cup olive oil
potatoes (depends on size for amount - I need to make this again because I can't remember how many I used)
Take all the ingredients and cut them in little pieces. Cube the potatoes (approx. that size) Put everything in a bowl. Stir and leave it for 1/2 hour. After put it in a pan and cook in the oven at 450 degrees for 1 hour.
Ingredients:
1 tablespoon salt
1 tsp. red pepper
3 branches rosemary
2 bay leaves
1 tablespoon of lemon pepper
4 leaves of sage
3 cloves of garlic
1 cup olive oil
potatoes (depends on size for amount - I need to make this again because I can't remember how many I used)
Take all the ingredients and cut them in little pieces. Cube the potatoes (approx. that size) Put everything in a bowl. Stir and leave it for 1/2 hour. After put it in a pan and cook in the oven at 450 degrees for 1 hour.
Oatmeal Cake
This is a recipe that my mom used to make for us growing up and we loved it. It's really good.
Ingredients:
1 1/2 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup brown sugar, firmly packed
1 cup sugar
1 1/2 cups sifted flour
2 eggs
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
Pour boiling water over oats and mix well. Cream butter and sugars thoroughly. Beat in eggs. Stir in soaked oatmeal. Sift together flour and remaining dry ingredients. Stir in oatmeal mixture. Turn into greased and lightly floured 13x9x2 inch pan. Bake at 350 degrees for 30-35 minutes. Cool in pan.
Coconut Topping
Ingredients:
6 tablespoons butter
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1 cup flaked coconut
1/4 cup cream of evaporated milk
1/4 tsp. vanilla
1 cup chopped nuts (optional)
Combine all ingredients but vanilla and heat on stove until bubbly. Stir in vanilla and spread on cake. Put cake with topping back in oven and broil until topping is bubbly.
Ingredients:
1 1/2 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup brown sugar, firmly packed
1 cup sugar
1 1/2 cups sifted flour
2 eggs
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
Pour boiling water over oats and mix well. Cream butter and sugars thoroughly. Beat in eggs. Stir in soaked oatmeal. Sift together flour and remaining dry ingredients. Stir in oatmeal mixture. Turn into greased and lightly floured 13x9x2 inch pan. Bake at 350 degrees for 30-35 minutes. Cool in pan.
Coconut Topping
Ingredients:
6 tablespoons butter
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1 cup flaked coconut
1/4 cup cream of evaporated milk
1/4 tsp. vanilla
1 cup chopped nuts (optional)
Combine all ingredients but vanilla and heat on stove until bubbly. Stir in vanilla and spread on cake. Put cake with topping back in oven and broil until topping is bubbly.
Let's get this started!
So, I've sent out a few emails to get some participation on this. I'm always telling friends that I need their recipe for this or that, or calling up my sister to have her read a recipe over the phone while I scramble to jot it down. This seemed like a better way, and more fun too!
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