tag:blogger.com,1999:blog-54433154296805584222024-03-05T15:41:47.879-06:00What should I make for dinner?Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-5443315429680558422.post-60988704133778947442013-10-23T09:13:00.002-05:002013-10-23T09:13:39.913-05:00Fudge BarsMy mother-in-law made these when we visited this summer. So good.<br />
<br />
1 stick of butter<br />
1 c. brown sugar<br />
1 egg<br />
3/4 c flour<br />
1/2 t salt<br />
1/2 t baking soda<br />
2 c. oatmeal<br />
1 t vanilla<br />
<br />
Mix above ingredients. Press 1/2 of the mixture into greased 9x13 pan, reserving 1/2 of mixture for later.<br />
<br />
Melt 6oz chocolate chips, 1 can sweetened condensed milk and 1 tsp butter. Add 1/4 tsp salt and 1 tsp vanilla.<br />
<br />
Pour melted mixture over dough. Drop reserved dough over chocolate layer.<br />
<br />
Bake 20-25 minutes at 350degrees.Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-6581718063705865032013-10-23T09:09:00.000-05:002013-10-23T09:09:11.277-05:00Homemade Ranch Dressing & DipI have been in search of my favorite homemade ranch dressing. This combination of spices has been my favorite so far. This recipe was combined from two or three other recipes I found.<br />
<br />
3 T. dried parsley<br />
2 T. dried minced onion<br />
2 T. black pepper<br />
2 T. garlic powder<br />
1 t. paprika<br />
2 t. season salt<br />
2 t. dried dill<br />
1 t. cayenne pepper<br />
<br />
Combine all and mix well. Store in airtight container. <br />
<br />
1/2 c. mayonnaise<br />
1/2 c. sour cream<br />
1-3 T. of dry mix or to taste.<br />
<br />
Add milk, to thin to dressing like consistency.Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-1171503003926007062013-04-18T16:13:00.002-05:002013-04-18T16:13:26.675-05:00Coffeecake<div dir="ltr" style="text-align: left;" trbidi="on">
2 cups flour<br />
1 cup white sugar<br />
1 pkg. instant vanilla pudding<br />
1 pkg. instant butterscotch pudding<br />
2 T. Baking powder<br />
1 tsp. salt<br />
1 cup water<br />
3/4 cup oil<br />
4 eggs<br />
1 tsp. vanilla<br />
<br />
Topping:<br />
1 cup of brown sugar<br />
1 T. cinnamon<br />
<br />
Mix and pour 1/2 batter into greased 9x13 pan. Add 1/2 topping. Add remaining batter. Add remaining topping. Bake at 350degrees for 35-40 minutes.<br />
<br />
I find the cup of brown sugar for the topping to be too much. I usually cut it in half.</div>
Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-65358586005709594372013-02-02T09:17:00.000-06:002013-02-02T09:17:08.948-06:00Kim's Buttermilk PancakesA Recipe of Kim W.<br />
<br />
Melt 2 T butter. Set aside to cool.<br />
<br />
Whisk:<br />
2 cups flour (I use whole wheat)<br />
1 1/2 T sugar (or to taste)<br />
3/4 t baking powder<br />
3/4 t baking soda<br />
1 t salt<br />
<br />
In a separate bowl, beat 2 eggs until frothy.<br />
<br />
To eggs add:<br />
2 cups Buttermilk*<br />
1/2 t vanilla<br />
<br />
Once butter has cooled, add to liquid mixture.<br />
<br />
Add liquid mixture to dry ingredients. Do not over mix. Mix batter until flour is combined. Batter will be lumpy.<br />
<br />
Let the mix rest a few minutes while your griddle or pan heats.<br />
<br />
*I rarely have buttermilk so I add 2T of lemon juice to 2 cups of milk.<br />
<br />
Recipe can be doubled. Recipe also works for waffles.<br />
<br />
<br />Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-75081662393662949622012-12-30T21:56:00.000-06:002012-12-30T21:56:42.037-06:00Bacon Wrapped Cream Cheese Jalapeno BitesOne of Ben's favorite appetizers.<br />
<a href="http://www.doughmesstic.net/2010/11/04/bacon-wrapped-cream-cheese-jalapeno-bites/"><b><i>Original Recipe Source</i></b></a><br />
<em style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.983333587646484px; margin: 0px; padding: 0px;">makes 24</em><br />
<br />
<ul style="background-color: white; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.983333587646484px; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px;">
<li style="margin: 0px; padding: 0px;">8 ounces cream cheese, softened</li>
<li style="margin: 0px; padding: 0px;">2 teaspoons onion powder</li>
<li style="margin: 0px; padding: 0px;">2 teaspoons garlic powder</li>
<li style="margin: 0px; padding: 0px;">1/2 teaspoon black pepper</li>
<li style="margin: 0px; padding: 0px;">1 teaspoon Old Bay</li>
<li style="margin: 0px; padding: 0px;">Pinch of Salt</li>
<li style="margin: 0px; padding: 0px;">12 Jalapenos, halved & seeded</li>
<li style="margin: 0px; padding: 0px;">24 – six inch pieces of bacon, uncooked</li>
</ul>
<div style="background-color: white; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
Preheat oven to 350F.</div>
<div style="background-color: white; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
Combine cream cheese and spices in small bowl. Spoon mixture into each pepper half, until level. Wrap each in bacon, and place on baking sheet. Bake for 40-45 minutes. Remove and enjoy!</div>
Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-45527911145503466722012-09-05T14:27:00.002-05:002012-09-05T14:27:57.028-05:00Mary's Lazy No Banana Muffin Recipe<br />
2 cups unsweetened applesauce<br />
2 eggs<br />
2 T honey<br />
1/2 cup whole milk plain yogurt<br />
1 tsp. vanilla<br />
1 3/4 whole wheat flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1/4 tsp cinnamon<br />
1/2 cup mini chocolate chips<br />
1 cup old fashioned oatmeal<br />
<br />
Combine applesauce, eggs, honey, yogurt. Add whole wheat flour, baking soda, baking powder, salt and cinnamon. Stir until dry ingredients are moistened. Add chocolate chips and oatmeal and finish mixing.<br />
<br />
Bake at 350degrees for 22 minutes. I was able to make 22 muffins in the silicon baking cups.<br />
<br />
Next time I am going to use raisins and add more cinnamon for the raisin batch.Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-46595033193705004422012-09-05T13:04:00.002-05:002012-09-05T13:04:25.752-05:00Sarah's Banana Chocolate Chip Muffins<div style="text-align: left;">
recipe made 22 muffins using 12 silicone muffin liners and 10 paper muffin liners</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3 mashed bananas </div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
2 Tbl to 1/4 honey (depending on how much sweetness you prefer)</div>
<div style="text-align: left;">
1/4 cup coconut oil</div>
<div style="text-align: left;">
1/2 cup plain Greek yogurt</div>
<div style="text-align: left;">
1 tsp. vanilla</div>
<div style="text-align: left;">
1-3/4 cups whole wheat flour</div>
<div style="text-align: left;">
2 tsp. baking powder</div>
<div style="text-align: left;">
1 tsp. baking soda</div>
<div style="text-align: left;">
1/2 tsp. salt</div>
<div style="text-align: left;">
1/4 tsp. cinnamon</div>
<div style="text-align: left;">
1/2 cup mini chocolate chips</div>
<div style="text-align: left;">
1 cup old fashioned oatmeal</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Mash
bananas using mixer. Add eggs through vanilla and mix ingredients
thoroughly. Add whole wheat flour through cinnamon and mix until just
moistened. Add chocolate chips and oatmeal and mix until just
incorporated. Bake at 350* for 20-22 minutes.</div>
Sarahhttp://www.blogger.com/profile/01812109895971616954noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-27451847276681882802012-08-19T14:46:00.000-05:002012-08-19T14:46:05.050-05:00Banana Oat Breakfast Cookie<br />
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div>
<u style="background-color: white;">Banana Oat Breakfast <span class="il">Cookies</span></u></div>
<div>
<span style="background-color: white;"><span class="il">recipe of Sarah D.</span></span></div>
<div>
<div class="MsoNormal">
<span style="background-color: white;"><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<br /></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1 large banana, mashed (1/2 cup)<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1/2 cup peanut butter, smooth or chunky<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1/2 cup honey<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1 tsp. vanilla<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1 cup dry oats<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1/2 cup whole wheat flour<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1/4 cup nonfat dry milk powder<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1 tsp. cinnamon<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1/4 tsp. baking soda<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">1 cup dried cranberries or raisins<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<span style="background-color: white;">Also, chopped up nuts<u></u><u></u></span></div>
</div>
<div>
<div class="MsoNormal">
<br /></div>
</div>
</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div class="MsoNormal">
<span style="background-color: white;">Preheat oven to 350 degrees. Lightly coat <span class="il">cookie</span> sheets with nonstick cooking spray or use parchment paper; set aside. In a large bowl, stir together banana, peanut butter, honey and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combines. Stir in cranberries. Can also add some chopped nuts.<u></u><u></u></span></div>
</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div class="MsoNormal">
<br /></div>
</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div class="MsoNormal">
<span style="background-color: white;">I use my small sized <span class="il">cookie</span> scoop and then flatten with a rubber spatula to be about 1/2" thick. I think you should get about 18ish <span class="il">cookies</span> from the recipe; I doubled the recipe, so can't remember exactly the number I ended up with.<u></u></span></div>
</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div class="MsoNormal">
<br /></div>
</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div class="MsoNormal">
<span style="background-color: white;">Bake, one sheet at a time, 14 - 16 min. or until browned. **I found this baking time to be too long for the smaller sized <span class="il">cookies</span> that I made! Check at 10-12 minutes and adjust accordingly.** Transfer to a wire rack to cool completely. Store in airtight container or resealable bag up to 3 days or freeze up to 2 months; thaw before serving.</span></div>
<div class="MsoNormal">
<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white;">I used snack sized baggies and froze 2 <span class="il">cookies</span>/baggie, so that the kids can just grab a baggie out of the freezer each morning and they are thawed and good-to-go by snack time.</span></div>
</div>
Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-40666821491392370752012-07-14T15:18:00.000-05:002012-07-14T15:18:45.856-05:00Spinach/blueberry shake<br />
<div id="yui_3_2_0_1_1342296491415182" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
2 cups ice</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
1 cup blueberries</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
2-3 handfuls of spinach</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
1 scoop protein powder (ours is vanilla flavor, but we have friends that use chocolate)</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
1 cup almond milk (so far I've bought Silk vanilla flavor)</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
1/2 a banana</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
1-2 Tbsp peanut butter (we substitute almond butter and use less. I thought it was too peanut butter flavored with original recipe since I don't love peanut butter)</div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
<br /></div>
<div style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
Our family loves this shake and has it for breakfast most mornings. You don't taste the spinach at all. :)</div>Jaymehttp://www.blogger.com/profile/11252584074443913959noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-56055081355854257132012-07-02T14:56:00.001-05:002012-07-14T15:16:32.660-05:00Easy, Yummy Taco ChickenPut 4-6 <b>frozen</b> chicken breasts in a crockpot. Sprinkle taco seasoning on top. (No water or anything else needed.)<br />
<br />
Cook on low most of the day or if I put it in at noon, I will cook on high. Then shred chicken and use in tacos, quesadillas, nachos, burritos or whatever. Always moist and good. SO EASY.Jaymehttp://www.blogger.com/profile/11252584074443913959noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-56059990693127744982012-04-07T14:16:00.000-05:002012-04-07T14:16:50.438-05:00Strawberry Spinach Salad<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">Recipe of Ann F.</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;"><br />
</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1-2 10 oz bag(s) baby or regular <span class="il" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial;">spinach</span></span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;"><br />
</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">Dressing:</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1 cup salad oil (olive oil)</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1/2 c sugar</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1/3 c red wine cider vinegar (I just use cider vinegar)</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1 T poppyseeds</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1 T grated onions (fresh or I use dried)</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1 t salt</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">1 t mustard (the condiment)</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">3-4 strawberries</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;"><br />
</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="background-color: white;">Blend all the dressing ingredients together and mix with <span class="il" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial;">spinach</span> (or serve on the side). Garnish with extra sliced strawberries.</span></div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">Cut stems off of spinach to avoid choking.</div>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-64524399623822466232012-03-21T16:20:00.000-05:002012-03-21T16:20:36.620-05:00Corn SaladA recipe of Jen D.<br />
<br />
2 cans of Mexi-corn<br />
2 cans of White corn<br />
1 cup of Mayo<br />
crushed chili cheese chips (Chili Cheese Fritos)<br />
<br />
Drain all the corn in a strainer. Mix may with corn. Refrigerate at least an hour. Sprinkle the crushed chips on top right before serving. I also like to let people add their own chips to their individual portion. This way the left overs do not have soggy chips mixed in and everyone gets the amount of chips they want in their own portions.<br />
<br />
I also cut the recipe in half usually when I make it just for our family.Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-53801334984950547022011-11-17T17:28:00.001-06:002011-11-17T17:34:39.416-06:00Baked Cinnamon Apples<br />
6 large very tart apples, cored, sliced <br />
1 cup granulated sugar (or 1/2 c splenda/sugar mix)<br />
1/4 cup light brown sugar, packed (or 2 T. splenda/brown sugar mix)<br />
1 tablespoon cinnamon <br />
1/8 teaspoon nutmeg <br />
3 tablespoons cornstarch <br />
<br />
4 tablespoons butter, sliced <br />
<br />
<br />
<br />
Directions:<br />
<br />
1Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top.<br />
2Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through. <br />
<br />
Serve and enjoy!Jaymehttp://www.blogger.com/profile/11252584074443913959noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-73894980226778773482011-11-14T14:05:00.001-06:002011-11-16T18:07:47.302-06:00My new favorite ChiliAdapted from: <a href="http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx">http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx</a><br />
<br />
2 pounds ground beef or ground turkey<br />
<br />
1/2 onion, chopped<br />
<br />
1 teaspoon ground black pepper<br />
<br />
1/2 teaspoon garlic salt<br />
<br />
2 1/2 cups tomato sauce ( I use a 29 oz can of Hunts tomato sauce, which is a little more than 2 1/2 cups)<br />
<br />
1 (8 ounce) jar salsa<br />
<br />
2-3 tablespoons chili powder<br />
<br />
1 tsp oregano<br />
<br />
1 tsp worcestershire sauce<br />
<br />
1 tsp paprika<br />
<br />
1 tsp cumin<br />
<br />
1 (15 ounce) can light red kidney beans<br />
<br />
1 (15 ounce) can dark red kidney beans<br />
<br />
<br />
<br />
1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. <br />
<br />
<br />
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning, oregano, cumin, paprika, worcestershire sauce and kidney beans. Mix well, reduce heat to low and simmer for at least an hour or place in crock pot and let simmer for the afternoon.<br />
<br />
***Truth be told on the spices - I do not measure. I add according to taste, but these measurements are a guideline/guess for what I add.<br />
<br />Jaymehttp://www.blogger.com/profile/11252584074443913959noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-90172354846104546292011-10-18T13:59:00.000-05:002011-10-18T13:59:01.309-05:00Pumpkin Chocolate Chip Muffins<i>These are my <b>all-time favorite</b> muffins! I typically double the recipe and just use the whole can of pumpkin, which is close enough to 2 cups.</i><br />
<br />
1-2/3 cup flour<br />
1 cup sugar<br />
1 T pumpkin pie spice<br />
1 t baking soda<br />
1/4 t baking powder<br />
1/4 t salt<br />
2 eggs<br />
1 cup plain pumpkin<br />
1/2 cup butter, melted<br />
1 cup chocolate chips (regular size or mini)<br />
<br />
Heat oven to 350*<br />
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.<br />
Break eggs into another bowl. Add pumpkin and butter. Whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in just until dry ingredients are moistened.<br />
Scoop batter into muffin cups.<br />
Bake 20-25 minutes.Sarahhttp://www.blogger.com/profile/01812109895971616954noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-57933131940782558142011-09-13T20:19:00.000-05:002011-09-13T20:19:20.503-05:00Sweet ChiliA friend brought Sweet Chili for us when we had our sweet Lydia. It is a family favorite.<br />
<br />
<br />
<div class="MsoNormal">2lbs ground beef<o:p></o:p></div><div class="MsoNormal">2 cloves garlic,minced<o:p></o:p></div><div class="MsoNormal">2 t salt<o:p></o:p></div><div class="MsoNormal">1 t. black pepper<o:p></o:p></div><div class="MsoNormal">1-28oz can of diced tomatoes (or petite diced tomatoes)<o:p></o:p></div><div class="MsoNormal">1-16oz can of red kidney beans drained and rinsed (I always use chili beans because Ben doesn’t like kidney beans)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 large onion<o:p></o:p></div><div class="MsoNormal">2 t. chili powder<o:p></o:p></div><div class="MsoNormal">1 t. ground cumin<o:p></o:p></div><div class="MsoNormal">1 t. dried oregano<o:p></o:p></div><div class="MsoNormal">1-28oz can of tomato sauce<o:p></o:p></div><div class="MsoNormal">1 can of water (use can from tomato sauce)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ c packed light brown sugar (less to taste or can be omitted)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span><span>1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Brown meat, onion & garlic. Drain meat.<o:p></o:p></div><div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span><span>2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Add seasonings, brown sugar, water.<o:p></o:p></div><div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span><span>3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer. Stirring occasionally.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Can be put in crockpot on low for 4-5 hours.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve over cooked elbow macaroni. Garnish as desired. We serve with sour cream and shredded cheddar cheese.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This makes A LOT but it freezes well. </div>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com1tag:blogger.com,1999:blog-5443315429680558422.post-77611316799212992852011-09-12T12:01:00.000-05:002011-09-12T12:02:25.254-05:00Stir-Fried Beef (or Chicken) with Onions<em>We found this recipe in "How to Cook Everything" by Mark Bittman.</em> Our family loves this. We like it made with chicken instead of beef too. We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles<br />
<br />
***Recipe recommends flank or sirloin cuts<br />
<br />
3/4 to 1 pound flank or sirloin steak or other beef<br />
salt and freshly ground black pepper to taste<br />
2 tablespoons peanut (preferred) or vegetable oil<br />
2 large or 3 medium onions, thinly sliced<br />
1 teaspoon minced garlic<br />
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon<br />
1/2 cup stock or water<br />
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)<br />
<br />
1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first. Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.<br />
<br />
2. Heat a wok or large skillet over high heat until it smokes. Add 1 tablespoon of oil with the onions. Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes. Season the onions with salt and pepper, then remove; keep the heat high.<br />
<br />
3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions. Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.Jaymehttp://www.blogger.com/profile/11252584074443913959noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-90933376415832456662011-09-12T10:20:00.000-05:002011-09-12T10:21:00.832-05:00Marble Squares<em>I got this recipe from my mom (Deb Tewes) recently. Everyone loves them.</em><br />
<br />
<u>Brownie Base</u><br />
½ cup margarine<br />
¾ cup water<br />
1 ½ 1-oz. squares unsweetened chocolate<br />
2 cups flour<br />
2 cups sugar<br />
1 teaspoon baking soda<br />
½ teaspoon salt<br />
2 eggs, beaten<br />
½ cup sour cream<br />
<br />
Combine margarine, water and chocolate in saucepan, bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream, mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan. <br />
<br />
<u>Top</u><br />
1 8-oz pkg. Cream cheese, softened<br />
1/3 cup sugar<br />
1 egg<br />
1 6-oz pkg. semi-sweet chocolate pieces(I used Milk chocolate and they were fine)<br />
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces. <br />
<br />
Bake at 375 for 25-30 minutes or until wooden pick inserted in center comes out of clean. <br />
<br />Jaymehttp://www.blogger.com/profile/11252584074443913959noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-60464609791798407202011-08-27T14:28:00.000-05:002011-08-27T14:28:27.791-05:00Baked Ziti12oz uncooked ziti (or other pasta)<br />
2 tsp olive oil<br />
2 clove(s) garlic, minced<br />
1/3 pound raw lean ground beef<br />
1 tsp dried oregano<br />
1 tsp dried thyme<br />
1 tsp dried rosemary<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
28 oz canned crushed tomatoes<br />
1 c shredded mozzarella cheese<br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 12px;"></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 12px;"></span><br />
<ul style="list-style-type: none; margin-bottom: 0px; margin-left: 14px; margin-right: 0px; margin-top: 0px; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 7px;"><li><br />
</li>
<li>Preheat oven to 350°F.<br />
</li>
<li>Cook pasta according to package directions; drain and set aside.<br />
</li>
<li><br />
</li>
<li>Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.<br />
</li>
<li><br />
</li>
<li>Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.<br />
</li>
<li>Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.</li>
</ul><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 12px;"></span><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 12px; vertical-align: top;" width="100%"></td></tr>
</tbody></table>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-25455450878192949982011-08-16T22:43:00.002-05:002011-08-16T22:43:00.679-05:00Rosemary Pork Chopssubmitted by Jayme S.<br />
This recipe is from '<a href="http://www.amazon.com/Taste-Home%5Cs-Cooking-Annual-Recipes/dp/0898213886/ref=sr_1_2?s=books&ie=UTF8&qid=1312763103&sr=1-2">Taste of Home's 2004 Quick Cooking Annual recipes</a>' <br />
<br />
<br />
<div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 1/2 cups dry bread crumbs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1/2 cup all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 1/2 tsp. salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 to 1-1/2 tsp. dried rosemary, crushed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 tsp. paprika<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1/4 tsp. onion powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3 Tbsp. vegetable oil (more for each batch when you cook it)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">6 bone-in pork chops (1/2 inch thick)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear. Yield 6 servings.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.<o:p></o:p></span></div>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-90296093671295306792011-08-15T22:42:00.001-05:002011-08-15T22:42:00.794-05:00Brunch Pizza Squaressubmitted by Jayme S.<br />
<span style="font-family: Arial, sans-serif; font-size: 10pt;">This recipe is from "<a href="http://www.amazon.com/Taste-Homes-Cooking-Annual-Recipes/dp/0898213010">Taste of Home's 2001 Quick Cooking Annual recipes</a>". </span><br />
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><br />
</span><br />
<span style="font-family: Arial, sans-serif; font-size: 10pt;"></span><br />
<div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 pound bulk pork sausage<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 tube (8 ounces) refrigerated crescent rolls<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">4 eggs (sometimes we add 1 or 2 more eggs)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">2 Tbsp. milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1/8 tsp. pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3/4 cup shredded chedder cheese<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8<o:p></o:p></span></div>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-75780029665495826072011-08-14T22:39:00.001-05:002011-08-14T22:39:00.109-05:00Raspberry-Glazed Chicken Tenderssubmitted by Jayme S.<br />
Recipe from this <a href="http://www.amazon.com/Superfoods-Cook-Your-Way-Health/dp/B0002Z0HNI">cookbook</a>.<br />
<br />
<br />
<div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1/2 cup seedless red raspberry preserves<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">2 tsp. minced garlic<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3 tbsp. low-sodium soy sauce<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3 tbsp. rice vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 1/2 lb. low-fat chicken tenders<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed. Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through. Serves 6<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Nutrition per serving:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">calories: 186<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">total fat (5%) 1g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">carbohydrate: 20g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">cholesterol: 71mg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">dietary fiber: <.5g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">protein: 24 g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">sodium: 540mg<o:p></o:p></span></div>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-23453881174035668812011-08-13T22:36:00.003-05:002011-08-13T22:36:00.505-05:00Cheesy Mashed Potatoessubmitted by Jayme S.<br />
<br />
This recipe is from this <a href="http://www.amazon.com/Superfoods-Cook-Your-Way-Health/dp/B0002Z0HNI">cookbook</a>.<br />
<br />
<br />
<div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 1/2 lb. red potatoes, unpeeled, cut into quarters<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">2 Tbsp nonfat cream cheese, softened<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 Tbsp. nonfat chicken broth<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">2 Tbsp. skim milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3/4 tsp garlic powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3/4 tsp. ground pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Butter buds dry mix to taste(or we also used the spray butter that has no fat and low calories)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 Tbsp. chopped chives (my grocery store didn't have any, so I used green onions)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Place potatoes in a large pot; cover with cold water and bring to a boil over high heat. Reduce heat to medium; cover and cook 20 to 30 minutes, until potatoes are tender and easily pierced with a fork. Drain potatoes well. Spray pot with cooking spray; return potatoes to pot (off heat). Add cream cheese, chicken broth, milk, garlic powder, and pepper; using potato masher (do not use food processor, blender or electric mixer), mash potatoes to desired consistency. Transfer to serving bowl and sprinkle with Butter Buds and chopped chives. Serves:4 (you may need to double if your kids are good potato eaters)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Nutrition per serving:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">calories: 160<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">total fat (0%) 0g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">carbohydrate: 36g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">cholesterol: .1mg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">dietary fiber: 3g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">protein: 4g<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, sans-serif; font-size: 10pt;">sodium: 61mg<o:p></o:p></span></div>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-8041941026597939452011-08-13T13:28:00.002-05:002011-08-13T13:28:50.051-05:00Sweet & Sour MeatballsSubmitted by Ann F.<br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">An awesome recipe for sweet and sour meatballs from my Great Aunt Kitty (Katherine)<br />
<br />
2 lbs ground beef<br />
1 cup milk<br />
1 cup crushed soda crackers (I just use a whole sleeve)<br />
1 T chopped onion (I use dried)<br />
salt and pepper to taste<br />
<br />
mix all and make into golf-ball size meatballs. Place in a 13 x 9 and cover with the following sauce:<br />
<br />
1/3 c vinegar<br />
1 cup ketchup<br />
3/4 c brown sugar (I use 1/2c often)<br />
2 T chopped onion (again I use dried)<br />
<br />
mix together and spoon over meatballs.<br />
Bake for 1 1/2 hrs at 325. I cover it for most of the time and uncover for the last 1/2 hour.</span>Makilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com0tag:blogger.com,1999:blog-5443315429680558422.post-3761803694325828492011-08-12T22:25:00.001-05:002011-08-13T13:24:56.238-05:00Pastitsiosubmitted by Jayme S.<br />
This original recipe came from a magazine a few years ago.<br />
<br />
A Greek lasagna. Bucatini are long, hollow strands of pasta, slightly thicker than spaghetti.<br />
<br />
Filling:<br />
1 pound uncooked bucatini pasta or spaghetti<br />
1 pound ground sirloin<br />
1/2 c finely chopped onion<br />
3 garlic cloves, minced<br />
1/2 c dry white wine<br />
1 (15oz) can tomato sauce<br />
1/2 t salt<br />
1/2 t ground nutmeg<br />
1/2 black pepper<br />
<br />
White Sauce:<br />
3 T all purpose flour<br />
1/2 t salt<br />
3 c 2% reduced fat milk<br />
2 large eggs<br />
2 large egg whites<br />
5 T shredded kasseri or aged white cheddar cheese, divided<br />
Cooking spray<br />
1/4 (1oz) grated fresh pecorino Romano cheese<br />
<br />
1. To prepare filling, cook pasta according to package directions, omitting salt and fat. Rince with cold water, set aside.<br />
<br />
2. Cook beef, onion, and garlic in a large nonstick skillet until browned; stir to crumble. Add wine, tomato sauce, 1/2 t salt, nutmeg and pepper; bring to boil. Reduce heat; simmer 10 minutes or until thinck.<br />
<br />
3. Preheat oven to 350 degrees.<br />
<br />
4. To prepare white sauce, place flour and 1/2 t salt in medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended, bring to a boil. Reduce heat; simmer 10 minutes or until slightly think, stirring constantly. Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 T kasseri cheese until blended.<br />
<br />
5. Spread 1 cup beef mixture in bottom of 13x9 inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 T kasseri and Romano cheese. Bake at 350degrees for 30 minutes. Let stand 15 minutes before serving. Yield 8 servings.<br />
<br />
Nutrition: <br />
Calories 416 (19% from fat) Fat 8.9g (sat 4.1g, mono 2.7g, poly 0.9g); Protein 27g; Carb 54g; Fiber 2.4g, Chol 97mg; IRON 4mg; Sodium 790mg; Calc 207mgMakilahttp://www.blogger.com/profile/02976726409703016837noreply@blogger.com1