In A bowl combine broccoli, raisins or craisins, toasted almonds or sunflower seeds, and bacon. Add dressing just before serving so the bacon doesn't get soggy.
Sunday, December 28, 2008
In A bowl combine broccoli, raisins or craisins, toasted almonds or sunflower seeds, and bacon. Add dressing just before serving so the bacon doesn't get soggy.
Tuesday, December 23, 2008
Tuesday, December 16, 2008
½ cup butter
1 cup sugar
Add and Cream:
1 tsp vanilla
½ cup sour cream
Sift separately and then combine with the mixture:
3 ¼ cup flour
1 tsp baking soda
½ tsp salt
Roll them out thick and bake in 400 degree oven for 8-11 minutes
3 cups sugar
3 tsp baking powder
3 tsp vanilla
1 ½ tsp soda, salt, clove, nutmeg, cinnamon
1 ½ cup shortening
29 oz can of pumpkin
2 bags milk chocolate chips
Cream shortening and sugar, add eggs, then pumpkin and vanilla. Sift flour and seasonings. Gradually add to pumpkin mixture. Mix in Chocolate chips. Bake about 10-15 minutes at 375, depending on the size. They're best if you cover and let them sit for several hours...they get softer.
2 ¼ cup flour
1 tsp baking soda
1 cup butter, softened (not too melted or cookies will come out greasy and flat)
¼ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 small box instant vanilla pudding (3 ½ oz)
2 cups milk chocolate chips
Combine flour & baking soda; set aside. Cream butter, sugars, vanilla & pudding mix. Beat in eggs. Add flour mixture. Add chocolate chips. Bake 9-10 minutes in a 375 degree oven.
Thursday, December 4, 2008
2 c warm water
1/2 c sugar
1/2 c shortening
1 tsp salt
4 plus c flour
Dissolve yeast in water; set aside 10 minutes. Blend in sugar, shortening, salt, and flour; knead well. Dough will be sticky; add more flour if needed until workable (I add quite a bit). Place dough into a buttered pottery bowl; cover with cloth and let rise in warm place for 1 hour. Remove cloth; punch down and roll into 2 inch balls. Place in buttered muffin tins or baking pan and let rise 1 hour or until doubled. Bake at 375 or until lightly golden. Makes 24 rolls. These are our favorites!
Note: If I do them in a large baking pan, I will sometimes drop the temperature to 350 and cook a little longer to make sure the middles are cooked.
Thursday, November 27, 2008
- 1/4 cup caramel ice cream topping
- 1 (6 ounce) HONEY MAID Graham Pie Crust
- 1/2 cup PLANTERS Pecan Pieces
- 1 cup cold milk
- 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 2 tablespoons caramel ice cream topping
- 2 tablespoons PLANTERS Pecan Pieces
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
- Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.
Tuesday, November 11, 2008
Friday, November 7, 2008
Wednesday, November 5, 2008
Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup (spooned and leveled) all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups (5 ounces) shredded yellow cheddar cheese
1 1/4 cups (5 ounces) shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces
2 white sandwich bread
Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne & nutmeg, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Toss pasta with cheese mixture; fold in ham.Transfer to a 9-by-13-inch baking dish or individual dishes (see note, below left). Set aside.
(This topping is the best and would be great on anything where you need a breaded topping....cheesy, crunchy, yum!) In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes
I always add nutmeg. Just add a dash or two. It adds a kick without making you think. Hmmm...there's nutmeg in this. Also, the cyanne pepper is a really great addition. I just add all one kind of cheese.
Tuesday, November 4, 2008
Steam carrots until al dente (not too soft as they will continue to cook a little while you glaze). Over Med-low head glaze carrots to taste with a bit of butter, the brown sugar, pepper and nutmeg for a few minutes until sugar melts and caramelizes a little. Easy and super yum! One of my most frequently asked for recipes!
Sauce (this one is fresh and delicious or use your favorite pre-made)
¼ cup olive oil or vegetable oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper
4 boneless skinless chicken breasts
1/3 cup Progresso Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
½ cup shredded mozzarella cheese
2 TBS grated parmesan cheese
1. Heat 2 TBS of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.
1-3 Butternut Squash (I used 3 and it filled my big pot. Freezes great and also yummy to pair with Easy Breadsticks and share with neighbors)
Chicken Broth (for 3 I used the big box type. May only need 1-2 cans)
Bake the de-seeded butternut squash upside-down in a pan (may add a little water if you prefer) at about 350 for about 45-60 minutes, or until fork tender. Scoop out all of the yummy pulp and combine it with some of the chicken broth in the blender until smooth and to just about the desired consistency (will add milk later). If you have a super-duper "scary" blender like mine with a stick thing to help mix it around, you can put quite a bit in at a time. Otherwise, you may want to blend it a portion at a time. Pour it into a pot on the stove and add to taste about 4-12 TBS butter, a bunch of Brown Sugar, and the pepper and nutmeg. Pour in milk or cream until desired consistency and taste. Heat through. Soothing, flavorful, beautiful, YUM!
Monday, November 3, 2008
3 cloves garlic
1 pound bacon
1 yellow onion, chopped
1 pound cheddar cheese, grated
1 pint whipping cream
Cover raw potatoes and peeled garlic cloves with water in a large pot. Bring to a boil. Turn down heat to a gentle boil. Cook until tender (test with a fork). Drain potatoes. While potatoes are cooling, open bacon, cut with kitchen shears into bits and fry. Set aside crisp bacon. Drain most of the fat from the pan. Add onion to drippings and saute till golden brown. Add bacon back to pan and mix.
By this time the potatoes should be cool enough to peel. Use a small paring knife to do this. Then cut potatoes into slices the about the width of your pinkie, you know, not too thin.
Spray a pan (I use the one bigger than 9x13, a dripper pan) with Pam and layer 1/2 of the potatoes in the bottom, sprinkle with salt and pepper. Cover with the bacon/onion mixture. Add the rest of the potato slices, sprinkle with salt and pepper, and cover with the cheese. Drizzle the whipping cream over the top. Cover tightly with foil (I spray it with Pam first, so I won't have any cheese sticking to it) and bake 350 F for about 30 minutes or until hot and bubbly. You can also prepare it earlier, and put it in the fridge. Then put it in a cold oven and gradually bring it to 350F. It bakes about an hour this way. Serves 12-16.
Those potatoes are screaming to be served in Fall. Here's a place setting idea: Gather leaf-shaped place mats or place mats of fall colors. I had clear plates, so
I added a leaf underneath my plate. Next came the salad bowl and the napkin. (this is Morgan's place, hence the little fork and spoon). Voile! Happy eating!
Friday, October 24, 2008
1 T yeast
1 1/2 c warm water
2 T sugar
3 1/2 c flour
1/2 t salt
1/2 stick butter (can use less or more)
dried herbs (basil, rosemary, parsley, oregano)
Mix yeast, warm water, and sugar together. Let sit until yeast activates (gets bubbly). Add flour and salt. Knead for 3 minutes (I do this all in my kitchenaid). Let rise for 10 minutes. Pres into a 12 x 7 pan. Melt butter and pour over dough. Sprinkle with parmesan cheese, garlic salt, and herbs (to your liking). Let rise 15 minutes. Cut into strips with a pizza cutter. Bake at 325 degrees for 20 minutes.
Sunday, October 19, 2008
I had Jalapenos in my garden this year for salsa and ended up with quite a crop. The Pioneer Woman posted this recipe not to long ago and I've been dying to try them. My DH has a real thing for not liking anything hot or spicy and so I finally made a few of these just for me. They were delish!!! I must admit I did use turkey bacon as I have a thing against real bacon, but they were still super yummy and probably saved on a few calories. Try 'em! Yum!
Fresh jalapenos 2-3 inches in size
Cream cheese (softened)
Thin, regular bacon, sliced into thirds.
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each half. Wrap with bacon and secure with toothpick (At this point you can freeze them, uncooked, in a ziploc bag for later use).
Bake on a pan with a rack in 375-degree oven for 20-25 minutes. You don't want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn't look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it. Yum!
Thursday, October 9, 2008
I so love the Pioneer Woman! See her fun picture recipe here or just follow below.
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained (I didn't have, but sure it would be good)
3 cups dry spaghetti, broken into two" pieces (cooked in broth from boiled fryer, or water with chicken bullion...)
2 cups chicken broth (from boiled chicken or can, like I did)
1 tsp Lawry's Seasoned Salt
1/8 to 1/4 tsp Cayenne pepper (or none, zero, niltch for DH who hates spicy anything!)
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
I also added some of my freshly canned tomatoes, drained, and some garlic. Yum!
Cook 1 cut up fryer or chicken of preference and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to 6 months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.) Yum!
Sunday, October 5, 2008
· 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
· 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
· 1 3/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon baking powder
· 1/4 teaspoon salt
· 1 cup sugar
· 2 large eggs
1. Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Friday, October 3, 2008
Courtesy of Pioneer Woman's mom.....
2 Pie Crusts
2-3 Pints Blueberries
A dash or two of nutmeg
2-3 Tbsps Flour
In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness. Throw in a dash or two of nutmeg and a few Tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.
Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie. While pinching the top and bottom crusts together, form the edge into a sort of lip, Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.
Bake in a 400 degree oven for approximately 35-40 minutes.
Absolutely scrumptious, pretty easy, and quick to pull together. Super Yum!!!! Stole it from my other food blog, Delectable Edibles
4 boneless, skinless chicken breasts
1 t oregano
1/2 t salt
1/2 t garlic powder
1/2 t pepper
1/4 t red pepper
1 T butter (or olive oil)
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 c sliced mushrooms
1/2 c shredded mozzarella
1/2 c shredded cheddar
Spray skillet with cooking spray; heat over med. heat. Sprinkle chicken with seasonings. Cook in skillet until done. Remove from skillet and keep warm.
Heat oil in skillet. Cook pepper, and onion about 5 minutes, until crisp-tender. Stir in mushrooms and continue cooking until veggies are all done. Return chicken to skillet, spooning veggies over it. Sprinkle cheese over mixture and remove from heat. Cover and let stand until cheeses are melted. Mmmm... cheesy goodness!
2 Tbs butter
1-2 onions, coarsely chopped
ground black pepper
2 Bartlett pears (or other firm pears) peeled cored, and thickly sliced (I've also used canned in a pinch)
2 Tbs chopped fresh sage (or some dry to sprinkle)
4 chicken breast halves, skinless & boneless (about 3 lbs)
2 Tbs mustard (preferably grainy)
2 Tbs maple syrup (real maple syrup if you have it)
Set oven to 450 degrees
In a large skillet with an oven-proof handle (cast-iron works well), heat 1 Tbs of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.
Meanwhile, sprinkle the chicken breasts with salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining 1 Tbs butter and set the breasts in the pan top down. Cook over medium heat for 5 minutes, or until browned.
In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the top of the chicken. Return the onion and pears to the pan, tucking them under the breasts.
Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. You can also cook pear mixture and brown the breasts in advance, then roast them together just before serving.
4 Tbs cold water
1 Tbs cornstarch
¼ cup soy sauce
2 Tbs orange juice
4 tsp sugar
(Or just use Yoshida sauce (sp?...I've always just called it Yoshi sauce) that you can thicken a little with cornstarch which is super yummy!)
1-2 cups chopped ham (or it would also be good with cooked, chopped chicken)
Fresh or frozen vegetables (ie: carrots, onion, green beans, cauliflower, broccoli, zucchini, yellow squash)
Combine water and cornstarch. Stir in soy sauce, orange juice, sugar and dash pepper; set aside).
If fresh beans, steam for 2 minutes. Add cauliflower and broccoli and steam for additional 2 minutes.
Pour oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Add onion, ham and carrot; stir-fry 2 minutes. Add beans, cauliflower, broccoli, squash and zucchini. Stir fry 3-4 minutes or till vegetables are crisp-tender. Push vegetables from center of wok (or large pan). Stir sauce and add to the center of wok. Cook and stir till thickened and bubbly. Stir to coat vegetables with sauce. Cook and stir 1 minute or till heated through. Serve over rice (I prefer the brown rice)
This meal is my personal favorite!
Sadly, I think I may have experienced my 1st "real" Quesadilla this year and I am hooked! I crave them, well, a lot, and have loved experimenting with them. Especially using things from the garden. So although this is a no-brainer to most (except me who always thought a Quesadilla was a tortilla with sliced cheese, rolled up and popped in the microwave....hmmm), here is just a reminder of something yummy, easy, and different to try for a meal.
For this Quesadilla, I used the fresh tortillas that you brown yourself, topped with pre-shredded mexican cheese (gotta love those Smith's cheese specials), and then with pre-sauted zucchini and onion in a little bit of butter, and then a little more cheese to stick them together. Grill until a little crisp. Yum, yum, YUM.
I also just had one with some leftover grilled and seasoned chicken. Also supper yummy. Be creative. I actually like them plain, but most recommend serving them with salsa and sour cream and the like.
Check out some other fun ideas from the beloved Pioneer Woman.
Thursday, October 2, 2008
Wednesday, October 1, 2008
“ Now, don't judge them before you try them. Granted, they haven't had complete success with tasters, but everyone besides my husband have loved them and I've made them for many audiences. So, try them. They're actually pretty yummy! And great for getting your family to eat oatmeal and rotate that food storage..” Sara Sandburg
Moist Oatmeal Pancakes
2 C quick-cooking oatmeal
1 1/2 C milk
1/2 C sugar
1 tsp baking powder2 eggs, well beaten
dash of salt
1/4 t cinnamon
Mix all ingredients; beat into thin batter. Cook on greased griddle until done. If batter is not thin enough to pour, add a little more milk. I like them topped with apple sauce and powdered sugar, but whatever works. Enjoy!
“Vegetable garden season and I love it! This is actually super yummy. I'm surprised every time I make it how much I like it.” Sara Sandburg
2 lbs zucchini, sliced/quartered (6-8 cups...I usually do 8ish)
1/4 cup chopped or sliced onions
1 can (10 oz) condensed cream of chicken soup
1 cup Sour Cream
1 cup shredded carrots1 pkg (8 oz) herb-seasoned stuffing mix
1/2 c (1 stick) butter, melted
Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Set aside. Combine soup and sour cream. Stir in carrots. Fold in the drained squash and onion. Combine stuffing mix and melted butter. Spread half of stuffing on bottom of a baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.
Bake at 350 for 25 to 30 minutes, uncovered. Makes 6 servings.
Tuesday, September 30, 2008
1/2 package of frozen meatballs from Costco (Italian Style)
1 jar of "Homemade" brand chili sauce. This can be found by the ketchup, it's in a glass bottle which is kinda in the shape of an apple. It distinctly says Homemade on the lid.
1 can of jellied cranberry sauce.
You put the chili sauce and cranberry sauce in a crockpot and stir it up. Double the sauce if you're serving it with rice. Then add the meatballs. Cover and cook 4-6 hours or until hot. Stir before serving. Can serve with rice or use as an appetizer.
1/2 package frozen meatballs from Costco (Italian Style)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can sliced mushrooms in water
milk to thin
Again, mix the sauce up in the crockpot. Use the mushroom water too, it has lots of flavor. Add the meatballs and heat through till hot, 4-6 hours in the crockpot. Stir before serving. Definately good with rice. This is my signature dish whenever I have to bring dinner to someone. I bring them my little crockpot filled with these meatballs, my rice cooker full of hot steamed rice and a salad or green peas. Usually it's cupcakes for dessert. Everyone always wants the recipe. Gotta love that!
1/2 package of those Costco meatballs
Yoshida sauce to fill the crockpot 2/3 full.
Add the meatballs FIRST, then put the Yoshida sauce in. Heat and serve with rice.
Well, I hope these recipes keep you on the "ball" ha, ha, ha!