Thursday, December 31, 2009
2 cloves garlic, minced
6 cups chicken broth OR 6 c. water and 6 tsp/cubes chicken bouillon
4 cups OR 3 cans cooked, white beans
1 - 7 oz. can OR 2 - 4 oz. cans chopped, green chilies
3 T. flour
1 T. cumin
1 tsp. chili powder
1-1/2 tsp. oregano
1/8 tsp. cayenne pepper
salt & pepper to taste (optional)
4 c. cooked, diced chicken
Combine all ingredients in crock pot and cook on low for 4-8 hours.
Serve topped with shredded Monterey Jack or Mexican cheese, sour cream, and corn chips.
Tuesday, December 8, 2009
1/2 lb. hamburger, browned
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 c. flour (white or wheat)
4 c. milk
1 - 16 oz. can tomatoes (whole, diced, or whatever is your preference)
4 cubes or 4 tsp. beef bouillon
1 c. shredded cheddar cheese
Put browned hamburger, chopped onion, & chopped green pepper into crock pot. Stir in flour. Gradually stir in milk. Add the tomotoes and bouillon.
Cook on low for several hours or high for a few. Whatever you have time for! Stir occasionally.
Before serving, stir in shredded cheese.
Tuesday, November 10, 2009
I made this about a month ago and my husband gave it over-the-top, rave reviews. The amount of red cooking wine made it a little sharp for me, so just adjust the recipe according to what you like. Was great served with mashed potatoes and broccoli!
Amazing Pork Tenderloin in the Slow Cooker
1 (2 pound) pork tenderloin ** The last two tenderloins I have used have been about 1-1/2 lbs. I still used the full amounts of the rest of the ingredients even though the tenderloin was smaller.**
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Saturday, October 31, 2009
1 package 10 inch tortilla shells
1 package taco seasoning
1 small can chopped green chilies
1 can evaporated milk
12 oz Sour cream
1 can cream of mushroom soup
Brown hamburger. Mix in taco seasoning and chilies. Add 1/2 cup water and simmer 15 minutes.
Mix evaporated milk, cream of mushroom soup and sour cream in sauce pan. Cook over low heat until boiling and thick.
Fill tortilla shells with hamburger mixture and roll them. Place in a baking dish (9X13 -ish). Pour sauce over enchiladas. Cover with cheddar cheese. Bake in oven at 350 for 30-45 minutes.
Monday, July 20, 2009
5 slices bacon, cooked & chopped
1 head lettuce or Romaine, chopped OR 1 bag of bagged lettuce (I prefer the Spring Mix)
4 green onions, chopped
1 - 3 oz. can chow mein noodles
4 T. sesame seeds, toasted
1/2 cup sliced almonds
1 cup water chestnuts
1/2 cup oil (vegetable or olive)
2 T. vinegar
4 T. sugar OR Splenda
1-1/2 t. salt (I have found this to be too much salt, so use up to 1-1/2 t., according to taste)
1/2 t. pepper
If using one bag of lettuce mix, I cut back on the amount of dressing and start with 1/3 cup of oil instead of 1/2 cup. Adjust other ingredients accordingly.
Monday, July 13, 2009
1 lb ground beef
2 lbs ground lean pork
3 cups graham cracker crumbs
2 cups milk
greased pan(s) (use mazola oil on hands when forming balls)
For the sauce:
2 cans tomato soup
1 1/2 cup packed brown sugar
3/4 cup wine vinegar
2 Tablespoons mustard
Use a very large bowl to mix ground smoked ham, ground beef, ground pork, graham cracker crumbs, eggs and milk together. Mix well. Then form meat balls and place into 9X13 pans.
For sauce, mix all ingredients together and pour over the meat balls.
Bake at 350 degrees for 1 hr.
This makes 2 9X 13 pans, so you can cut the recipe in half or freeze half.
This is a huge hit in our family, especially for holidays. Kids love them!
sweetened condensed milk
6 oz caramel ice cream topping
8 oz cool whip
3 heath or toffee bar
Bake the cake according to box. Let it cool for a few minutes while you get the caramel and condensed milk ready, in a saucepan over low heat warm the caramel and milk together (it says to use 6 oz of caramel and 5 oz of the condensed milk but I usually put more cause thats what makes your cake moist). While that is warming make slits in your cake about 1 inch apart or use the round end of a wooden spoon and just poking holes all over your cake 1 inch apart either way works. Pour your caramel in the holes or slits just pour the mixture all over the cake you can also put some of the crushed candy bars on the cake now so now let the cake cool completely. Put it in the fridge then later spread the cool whip on and sprinkle the rest of your candy bars on top.
2 1/2 tablespoons plus 1 tsp kosher salt
12 tablespoons unsalted buter, cut into pieces, at room temp
1/2 to 3/4 cup heavy cream
1 cup sour cream
1/4 tsp ground nutmeg
3/4 tsp black pepper
1. Place the potatoes and 2 1/2 tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter melts.
2.Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the reamning salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.
3. Transfer the mashed potatoes to a heatproof serving dish. (You can cover the dish with aluminum foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hrs).
Wednesday, July 1, 2009
1/2 - 1 lb fresh green beans or 16 oz. bag frozen green beans
2 tablespoons vegetable or olive oil
1 tablespoon vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove garlic, crushed
1/8 teaspoon pepper
2 tablespoons dry breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon melted butter
1) Prepare and cook green beans until tender (10-15 mins). If using frozen, follow cooking directions on bag.
2) Toss green beans with all ingredients except bread crumbs, cheese and butter.
3) Put in 1 1/2 qt ungreased casserole dish.
4) Mix bread crumbs, butter and cheese.
5) Sprinkle over green bean mixture.
6) Sprinkle with paprika. (optional)
7) Bake uncovered at 350 degrees for 15-20 minutes or until heated through.
Sunday, June 7, 2009
1 head cauliflower
1 bunch broccoli
2 small onions, sliced & separated into rings (I prefer red onions)
1/2 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
3/4 c. sugar (or Splenda)
1/2 t. salt
1/4 t. pepper
2 slices bacon, cooked and crumbled
Wash & clean cauliflower & brocolli thoroughly. Cut into bit sized pieces. Combine with onion in a large bowl.
Combine remaining ingredients, except bacon; add to vegetables, tossing gently.
Chill several hours or overnight.
Garnish with bacon before serving.
Tuesday, May 26, 2009
1 T active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 cups flour
(Note: I use 1 1/4 cups of white flour and 1 1/4 cup of wheat flour and it turns out great.)
1. Dissolve yeast in water. Add rest of ingredients and mix.
2. Dump onto floured surface.
3. Kneed into a smooth dough. (5 minutes)
4. Roll and press onto a greased pizza pan or stone.
5. Add toppings.
6. Bake at 450 degrees for 12-15 minutes.
Sunday, May 17, 2009
With only four ingredients, this recipe is a fast addition to a summer barbeque or anytime!
2 cups bow tie pasta, cooked and drained
1/4 cup zesty Italian salad dressing
1/4 cup shredded Parmesan cheese
1 T. minced, fresh parsley
(if you need to use dried parsley, use less than 1 T.)
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder
In large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. In a bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings
Saturday, April 4, 2009
1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped (I NEVER use the peanuts)
1. Preheat oven to 350degrees. Shape cookie dough into a ball and place in center of large round pan (or stone if you have the pampered chef stone) Roll dough out to about 1/4 inch thick. Bake 16-18 minutes or until light brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone. Continue to cool completely.
2. Combine cream cheese, brown sugar, peanut butter and vanilla. Mix well. Spread cream cheese mixture evenly over cookie.
3. Peel, core and slice apples. Arrange the apples evenly over cream cheese.
4. Microwave ice cream topping for 30-45 seconds or until warm. Drizzle evenly over apples. Sprinkle with peanuts.
Tips from me:
1. I always make mine in a rectangle either on my rectangle stone or disposable pan.
2. If you do use Pampered Chef stone, under bake the sugar cookie because it will continue to cook until cooled.
3. I put all my cut apples in a baggie with lemon juice before placing them on the pizza. This will keep the apples from turning brown.
4. You can make this a few hours ahead of your event or when you are going to serve and keep it in the refrigerator. Right before serving, I add the caramel. I wouldn't make this too far in advance for I fear it would get too soggy. I have made the cookie part the night before and then added everything else a few hours before serving.
Thursday, March 26, 2009
Friday, February 27, 2009
8 cups of chicken broth
2 cups diced, cooked chicken
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 can petite diced tomatoes
1/2 cup celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced OR 1/4 tsp minced garlic
1/2 cup peanut butter
1 T chopped parsley
salt and pepper to taste
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil and then reduce heat to medium. Cook for about 10 minutes till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. (I had it on low after this step for about an hour and a half and it was fine.)
Add peanut butter, parsley, salt and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Wednesday, February 25, 2009
- 24 (3.5-ounce) ice-cream sandwiches, unwrapped
- 6 medium bananas, peeled and thinly sliced
- 1 (12.25-ounce) jar hot-fudge sauce
- 1 (10-ounce) jar maraschino cherries, drained and finely chopped
- 1 (8-ounce) package milk chocolate covered toffee bits, divided
- 1 (12.25-ounce) jar butterscotch ice-cream topping
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.
Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.
Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.
Monday, February 23, 2009
8 oz. spaghetti
1 jar plain spaghetti sauce
1 lb. ground beef
8 oz. sour cream
1 c. cottage cheese
Brown beef. Boil water. Drain beef and add sauce to beef. Simmer while you boil & prepare pasta. Drain pasta and spread in 9x13 pan. Mix sour cream and cottage cheese. Spread over pasta. Pour meat sauce over top. Sprinkle with mozzarella cheese. Cover with foil. Bake at 350degrees for 30 minutes. Uncover and bake for 15 more minutes.
**Usually when I make this, I mix the noodles and meat sauce together and then put a layer the sour cream/cottage cheese mixture in between.
Friday, February 13, 2009
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery
1/2 cup butter or margarine
1 soup can water
10 chicken breasts halves
1 pkg. dry onion soup mix
Combine rice, soups, butter and water. Put half of rice and soup mixture in crockpot. Lay chicken over rice. Pour remaining soup mixture. Sprinkle with dry onion soup mix. Cover. Cook on low 4-6 hours or until chicken is done.
You can use any cream of anything soups. I used half the listed butter and actually mixed the dry onion soup mix in the water/soup mixture. I've also used frozen chicken breasts and it turns out just great.
Another thing that works great with this recipe is to use left over turkey or chicken already cooked. I have cut up extra turkey from Thanksgiving, mixed everything else in a plastic bag and stuck it in the freezer. When you need a quick meal, put the frozen meal in the crockpot and turn it on low for 6-8 hours or until hot throughout.
Monday, February 9, 2009
4 chicken breasts - do not need to thaw, can be frozen
1 can cream of mushroom OR cream of chicken soup
1 package Lipton Onion Soup mix
2 cans mushrooms, drained
Put all ingredients in crock pot. Set on low for 8 hours or high for 4 hours.
Approximately one hour before serving, I like to take the chicken out of the crock pot, cut it up, and then return to crock pot for the last hour.
Stir in one cup of sour cream before serving.
Serve over rice, pasta, or mashed potatoes.
Sunday, February 8, 2009
5 cups water
1 package (16 ounces) frozen broccoli cuts
2 packages (3 ounces each) chicken ramen noodles
1/4 teaspoon garlic powder
3 slices process American cheese, torn into strips
In a large saucepan, bring water to a boil. Add broccoli; return to a boil. Reduce heat; cover and simmer for 3 minutes. Return to a boil. Break noodles into small pieces; add to water. Cook 3 minutes longer, stirring occasionally. Remove from the heat. Stir in contents of seasoning packets from the noodles, garlic powder and cheese, stirring until cheese is melted. Serve immediately. Yield: 7 servings.
Thursday, February 5, 2009
1 pkg. 9x13 sized Brownie Mix (plus ingredients for mix)
1 box chocolate pudding (plus 2 cups of milk)
1 tub of cool whip
1 8oz bag of Heath Toffee & Chocolate Bits (next to the chocolate chips)
Cook brownies according to package. Make the pudding and refrigerate. Cut the brownies into bite sized to medium sized pieces. Take a large bowl (or deep pan) and put half of the brownies in the bottom. Layer half the pudding and half the cool whip. Sprinkle half the toffee bits. Repeat layers. Refrigerate until ready to serve.
Saturday, January 31, 2009
2-1/2 cups all purpose flour
1-3/4 cups whole wheat flour
1-3/4 cups packed brown sugar
1/2 cup baking cocoa
1-1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 egg whites
2 cups unsweetened applesauce
1-3/4 cups fat-free milk
2 TBLS canola oil
1-1/2 tsp vanilla extract
1-1/4 cups chocolate chips
In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl whisk the egg whites, egg, applesauce, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with cooking spray. Fill 3/4 full with batter. Bake for 18-20 minutes at 350 degrees or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.
Monday, January 26, 2009
1 lb. ground beef
1/2 cup Parmesan cheese
1/4 cup chopped, fresh parsley
1 clove garlic, minced
Preheat oven to 375*. Mix meat, cheese, parsley, egg, and garlic. Shape into 12 meatballs. Place in a slightly greased pan. Bake 25 minutes or until cooked through. Makes 6 servings, 2 meatballs each.
This recipe is so easy to adapt to what you have in your cupboards! I never use fresh parsley, I use 4 t. of dried parsley flakes. Makila has used Italian seasoning and garlic powder instead of parsley and minced garlic. I typically use shredded Romano cheese instead of Parmesan. Find what works best for your family and make them that way!
Making more than 12 meatballs decreases the cooking time a bit because the meatballs are smaller. These are easy to freeze by placing on a cookie sheet or putting in a mini muffin tin. Put into freezer baggie once completely frozen.
1 can cream of chicken soup
1 T poppyseed
1 t dill weed
4 cups cooked, diced chicken
3 cups cooked rice (white or brown)
1-1/2 c. butter flavored cracker crumbs (I usually use 1 tube of wheat saltines)
1/2 c. butter, melted
In a large bowl, combine sour cream, soup, poppyseed, & dill. Mix well & stir in chicken and rice. Spread into greased 9x13 pan. Combine crumbs and melted butter. Sprinkle over casserole. Bake uncovered at 350* for 30 minutes.
If using brown rice, it will have less of a salty flavor than if using white rice. Season according to your taste. I do cook my brown rice with chicken bouillon cubes to give it more flavor.
Thursday, January 22, 2009
1 1/2 c. brown sugar
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp vanilla
Melt butter, stir in everything but chocolate chips. Spread in greased 9x13 pan. Sprinkle with chocolate chips...you decide how much. Bake at 350 degrees for 25-30 minutes.
You can double this recipe for a thick brownie. Put doubled recipe in greased 9x13 pan. Bake at 350 degrees, check it after 35 minutes or so and then keep checking it so it doesn't get over done.
1/2 c. butter, melted (you can use less)
2 c. cubed, cooked ham
1/3 c. chopped green onion (I never put this in but use onion powder or dry minced onion)
1 can cream of chicken soup
2 c. (16oz) sour cream
1/2 tsp. pepper
1 1/2 c. shredded cheddar cheese
2 c. crushed corn flakes
1/4 c. melted butter
Combine all casserole ingredients and mix well. Place in 9x13 in. pan. Combine topping ingredients; sprinkle on casserole. Bake at 350 degrees for 1 hour.
This makes a very large batch for a 9x13 pan. You can easily split this into 2 8x8 or 9x9 pans and possibly even 3 depending on how full you fill the pans.
Wednesday, January 21, 2009
1 cup brown sugar
1 cup butter (softened)
1 Tablespoon vanilla extract
3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cups chocolate chips
Combine sugars. Add butter, vanilla & eggs. Add flour, baking soda & salt.
Stir in chocolate chips (yes, 3 cups...most recipes call for 2 cups)
Bake at 350 degrees for 10-12 minutes. Best if under baked.
Tuesday, January 20, 2009
2 cups crushed whole grain Goldfish crackers
1 cup bottled light ranch dressing, divided
Preheat oven to 425 degrees. Line a 9x13 pan with foil. Cut chicken into nuggets. Put the crushed crackers in a shallow bowl and 2/3 cup dressing in another bowl. Dip the chicken in the dressing and then roll it in the crackers. Place on the foil lined pan. Bake for 10-15 minutes. Use the rest of the ranch dressing for dipping.
2 lbs ground beef
1/2 c sour cream
2 packages of Pastry sheets (4 sheets total)
Green onion, chopped
1 pkg taco seasoning mix
1/2 c shredded cheddar cheese
Black olives, chopped
Brown, drain and crumble beef. Mix ground beef, seasoning, sour cream and shredded cheese. Cut each thawed pastry sheet into 4 equal squares. Place 1/4-1/3 cup of meat mixture in the center of a puff pastry. Pull the 4 corners up and secure the edges with a toothpick. Bake at 375 until golden brown, about 20 minutes. Remove the toothpick. Garnish with the lettuce, tomatoes, onions and olives. Salsa can be used too.
Melt 1 pound of Velveeta and 4 ounces of picante sauce, serve over tacos.
I buy the puff pastry sheets in the freezer section near the pie crusts. I get the sheets and then cut them into squares. They have to thaw a bit so check the package for how long to thaw them.
When I made these today, I had 16 french tacos.
Monday, January 19, 2009
1 can cream of mushroom or cream of chicken
1 cup sour cream OR plain, Greek yogurt
4 oz. cream cheese, softened
2 garlic cloves, minced
Preheat oven to 350 degrees. Place chicken strips into an ungreased 9x13 baking dish. In a medium bowl, combine the soup, sour cream, cream cheese, and garlic. Mix well and spread mixture over chicken. Bake uncovered for 1 hour. Serve over rice.