June 30, 2009

Chicken Pot Pie


Chicken or turkey, cooked and shredded (or a can of chicken, drained)
1/3 cup chopped onion (dried minced onions works fine)
1/2 cup diced carrots
2 potatoes peeled and cubed
1/4 cup celery cut small
1/4 cup peas
1 cup chicken broth
1 cup chicken or turkey gravy (gravy packet prepared works great)
1/4 tsp. pepper
Garlic to taste (dried garlic works fine)
2 refrigerated pie crusts (such as Pillsbury) or make your own
You can add or leave out any vegetables to suit your taste

1. In a skillet heat vegetables, pepper, garlic, chicken, and chicken broth. Bring to a boil and boil for about 5-10 minutes. Or until vegetables start to soften. Add gravy.

2. Pour into a crust-lined pie plate. (I spray my pie plate to vegetable oil spray before I put in crust.) Top with second crust; seal edges and flute. Cut slits in several places in top crust. Put pie pan of a cookie sheet to catch anything that bubbles out during baking.

3. Bake in a preheated oven at 400℉ for 40 to 45 minutes or until crust is golden brown. During last 15 minutes of baking you can cover edge of crust with foil strips to prevent excessive browning (I have never had to do this). Let stand 5 minutes before serving.

June 29, 2009

Stuffed Jumbo Shells


1 pound ground beef
2/3 cup chopped onion
2 cups water
2 cans (6oz. each) tomato paste
1 TBS. beef or chicken bouillon granules or cubes
1-1/2 tsp. dried oregano
1 carton (15 oz.) cottage cheese or ricotta cheese
2 cups (8oz.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg, beaten
24 jumbo pasta shells, cooked and drained

1. In a large skillet, cook beef and onion over medium heat until done, drain. Stir in water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. (If you don't have the time, cook beef and onion then add 1 can of your favorite spaghetti sauce.)
2. Meanwhile, in a bowl, combine the cottage cheese (or ricotta), 1 cup mozzarella, Parmesan cheese and egg; mix well.
3. Spray a 3 quart baking dish with nonstick spray. Stuff shells with cheese mixture and arrange in prepared dish. Spoon meat sauce over shells.
4. Cover and bake at 350 ℉ for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted.
5. Make 6-8 servings.

Cheese Toast


1. Butter one side of your favorite bread.
2. Sprinkle liberally with grated parmesan cheese.
3. Flip over in a preheated skillet and toast until browned
4. Serve with pasta, etc.

June 27, 2009

No bake Cheesecake


Cheesecake

2-8oz. packages cream cheese, softened (I used 1/3 less fat)
2-14oz. cans sweetened condensed milk
2/3 cup lemon juice

1. In medium bowl beat cream cheese until smooth. Add sweetened condensed milk and mix well. Add lemon juice. When smooth and well mixed, pour over graham cracker crust in 9x13 in pan. Top with crumbled crust if desired.
2. Refrigerate to set for a couple of hours before serving. Store in fridge.
3. If desired top with your favorite pie filling before serving (such as raspberry, blueberry, or cherry).
4. If making 8 or 9 inch pie pan cut all ingredients in half.

Graham Cracker Crust

2 packages graham crackers (10 crackers each)
2/3 cup sugar (more or less to taste)
3/4 cup melted butter

1. Crush graham crackers. I use a gallon size resealable bag for graham crackers and crush with rolling pin. Food processor works well, also.
2. Add sugar to crushed graham crackers. Mix well.
3. Add melted butter. Stir well. Put in desired pan and pat down.

(This recipe made enough crust for 9x13 inch pan and one pie pan. Or enough to make the cheesecake and let my kids eat the leftovers.

Milk Gravy

Basic Milk Gravy

1/2 cup butter
1/2 cup flour
2-12oz. cans evaporated milk
pepper to taste

1. In saucepan melt butter, add flour and stir with a whisk. Let cook for about a minute. Slowly add evaporated milk while whisking constantly. Add pepper to taste. Stir until thickened. If it gets to thick you can add more milk.
Serve over mashed potatoes.

2. For Sausage Gravy and biscuits. Add crumbled cooked sausage to thickened gravy. Serve over biscuits.

Taco Salad


From Britani

1 large head lettuce chopped
1 small onion diced
1 tomato diced
1 cup grated cheese
1 small can chili beans or red kidney beans, drained
6 oz. creamy Italian salad dressing
1 bag taco flavored chips (Doritos)

1. Mix in a big bowl all of the ingredients except taco chips.
2. Just before serving crunch chips and toss with the salad.

Broccoli and Cauliflower Salad

From Studio 5

Ingredients:
1 head Broccoli, cut into bite sized pieces, peel and chop all of stalk
1 head Cauliflower, cut into bite sized pieces
1/4 cup Bacon fried, and broken into pieces
1/4 cup Sunflower Seeds
1 small Red Onion sliced thin or chopped

Dressing:
1/2 cup mayonnaise
1/4 cup Sugar
1 Tbsp. Apple Cider Vinegar

Method:
Place salad ingredients into a large bowl. In separate bowl, mix the dressing and pour over salad ingredients. Mix well. Refrigerate for at least two hours before serving!

Swedish Pancakes (Crepes)


3 well beaten eggs
1-1/4 cups milk
3/4 cup sifted flour
1 Tbsp. sugar
1/2 tsp. salt

1. Combine eggs and milk.
2. Sift together dry ingredients and add to egg mixture. Stir until smooth.
3. Fry very thin on buttered griddle. Turn when lightly brown.
4. Serve with butter and powdered sugar; syrup; or your favorite fruit and whipped cream. Place desired topping on swedish pancake and roll up.

Brownie Cups with Pretzel Crumble, Caramel and Milk Chocolate


From stephanieskitchen.com

Ingredients:

1 German Chocolate Cake Mix
1 egg
1/2 cup butter

In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray. Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 ° for about 10 minutes or until the edges are set.

Pretzel crumble

1/4 cup butter, melted
2 tablespoon brown sugar
1 cup crushed pretzels
Mix all together

Top with:
1/3 bag of caramels (about 25) melt in a saucepan until creamy or microwave (mine took about 40 seconds don't cook too long)
1 cup milk chocolate chips

Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chip. Cool before removing from pan.

June 24, 2009

Skittle Popcorn



Nicholle's picture and recipe

2-16 oz. bags Skittles-divided by color
1/2 cup butter for each color
1/4 cup light corn syrup for each color
12 cups popped popcorn for each color

1. Place on batch of popped popcorn into a very large, lightly greased bowl and set aside.
2. In a saucepan, combine one color of Skittles, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring frequently. (Skittles will melt close to the end of the 5 minutes.)
3. Pour over popcorn and mix thoroughly with a large greased spoon.
4. Place coated popcorn into a greased 9 x 13 inch or larger baking pan. Bake at 200-250℉ for 30 minutes, stirring every 10 minutes. Remove from pan and place on sheet of aluminum foil to cool. (I skipped this step.)
5. Repeat this process for each color. When all candy popcorn is cool, break apart and store in airtight container. Keeps well for up to two weeks in airtight containers.

Marinated Chicken






1 cup soy sauce
2 cups lemon lime soda pop (you can use diet) like 7-up or sprite
1 cup oil

Mix together. Add boneless skinless chicken breasts or turkey breast. Let marinate in fridge overnight. Grill meat and enjoy!

Double Chocolate Banana Bread


From sisterscafe.blogspsot.com

1 cup sugar
2 eggs
1/3 cup vegetable oil
1- 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1- 1/2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

1. Heat oven to 350℉. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda, and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Moon Balls


This is a fun snack for kids to make and eat.

1/2 cup powdered milk
1/2 cup sugar
1 cup peanut butter
2 graham crackers made into crumbs

Mix milk, sugar and peanut butter together until well mixed. Roll into balls. Roll balls into graham crackers crumbs. Store in fridge.

June 22, 2009

2 Hour French Bread

Pizza Pockets
Rolls


1/2 cup warm water
2 TBS. yeast (2 packages)
3 Tbs. sugar
1/3 cup oil
1 TBS. salt
2 cups very hot tap water
6 cups flour


Dissolve yeast and sugar in 1/2 cup water. In a large bowl, combine salt, oil, and 2 cups hot water. Mix in 3 cups flour. Add the yeast mixture. Mix in remaining 3 cups flour. Cover bowl. Stir down every 10 minutes for 5 times. Shape. Let raise until double in size. Bake at 400℉ for about 20 minutes.

I use this recipe for a lot of things.

Pizza pockets (calzones): After the dough has been stirred down the 5 times take a small amount of dough and flatten. Put on a greased cookie sheet and put all your favorite pizza toppings on half of the dough. Fold over the other half of dough and seal edges. Bake for about 15 minutes.

Pizza in a loaf or a stromboli: Roll french bread dough out to fit a cookie sheet. Put pizza stuff down the center 1/3 of dough. Cut each side diagonally from the filling to the edge and braid. Bake about 20 minutes.

Orange Rolls and Cinnamon Rolls
Breadsticks
This dough works well for the chicken rolls that were posted earlier
Rolls

June 20, 2009

Flour Tortillas

recipe from Tammy Hyde

2 cups flour
1 tsp. Salt
1 tsp. baking powder
Mix and add:
2 TBS shortening or ¼ cup oil (takes less water if using Oil)
Mix like pie dough
With ¾ cup hot water (add a little at a time may not need all)
Adjust as needed with more flour or water

Roll small amount out thin on ungreased and unfloured hard surface. Fry in ungreased hot pan for a minute or so on each side. (Makes 6)

June 18, 2009

Breakfast Burritos



3 pieces of bacon cooked and crumbled
1/2 pound of sausage, cooked and crumbled
3 eggs beaten with 1 cup milk
7 cups hashbrowns
cheese

Cook the bacon and sausage first when you get them done leave the droppings of oil in the pan. Next cook the hashbrowns adding as much seasoning as you want. When hashbrowns get done leave them in the pan and place crumbled bacon and sausage in with them. Add the egg mixture and let cook. (it will be done when egg mixture is not runny anymore.) Place however much of the mixture you would like into a tortilla shell. Add cheese and salsa if desired!

June 15, 2009

Lizzy's Sweet & Sour Meatball



1-1/2--2 lbs. lean ground beef
3/4 cup rolled oats (or quick oats)
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
pinch of pepper
1 tsp. Worcestershire sauce

1. Combine all ingredients; mix well
2. Form into approximately 12 balls, about 2 inches in diameter.
3. Place in casserole dish. Cover with sauce (recipe below).
4. Bake at 350℉ for 30-40 minutes (turn meatballs over halfway through baking)
Makes 6-8 servings. Serve over rice if desired.

Sauce:
1 cup brown sugar
1/2 cup vinegar
2 tsp. prepared mustard
1/2 cup barbecue sauce
2 tsp. Worcestershire sauce

1. Combine ingredients and blend thoroughly. Heat and pour over meatballs.

Chicken Quesadillas



1 lb. boneless skinless chicken breasts, cubed (used canned chicken if in a hurry)
1 can (10 3/4 ounces) condensed cheddar cheese soup or fiesta nacho cheese soup
1/2 cup salsa or picante sauce
10 flour tortillas (8")

1. In a skillet cook chicken until done. Add soup and salsa. Heat through.
2. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup chicken mixture. Spread to within 1/2" of edge. Moisten edge of tortilla with water. Fold over tortilla and seal.
3. Bake at 425℉ for about 5 minutes or until hot.

Homemade Oreos



2 eggs
2/3 cup shortening
1 pkg. (18.25 oz) devils food cake mix (dry mix)

1. Beat together eggs and shortening. Add the dry cake mix and mix well.

2. Roll into balls or use a ice cream scoop. Bake at 350℉ for about 8-12 minutes.

3. When cool frost bottom of one cookie. Then place bottom of another cookie on frosting to make a sandwich.

Use your favorite frosting (recipe follows) or ice cream for ice cream sandwiches. Fun to have red and green frosting for Christmas or other colors for other holidays.

Makes about 17 sandwich cookies

Frosting:
1/4 cup softened, butter
2 cups powdered sugar
1/8 cup evaporated milk, maybe a little more (regular milk works just fine)
1/2 tsp vanilla

1. Mix butter and powdered sugar. Add milk until desired consistency. Add vanilla.

Spread in between sandwich cookies.

Blond Toffee Brownies


1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla
1-1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup english toffee bits or almond brickle chips (chocolate covered is fine)

1. In mixing bowl cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour,, baking powder, and salt. Gradually add to creamed mixture. Stir in toffee bits.
2. Spread evenly into greased 13 in X 9 in baking pan. Bake at 350℉ for 15-20 minutes or lightly browned. They don't appear done in the center, but when they cool they will. Cool on a wire rack. Cut into bars.

June 13, 2009

Chimichangas

Ingredients:
½ to 1 pound hamburger (or use left over roast that is shredded)
1 can (16 oz.) refried beans
1/3 cup salsa
1 can (4 oz.) green chiles
cheese
10 taco shells (about that many, depends on how full you fill them)

1.  Brown the hamburger.  Mix in the refried beans.   Add salsa and green chiles, and warm through.  Add what ever kind of cheese you want and however much you want.

2.  Put a scoop of the mixture in a taco shell (I microwave each shell for a few seconds so they don't crack when folded.) and fold in two opposite sides.  Then fold the third side and the fourth on top of that.   Hold together with toothpicks.  Deep fry on both sides until lightly browned.

Fruit Salsa & Cinnamon Chips

From GTU

Fruit Salsa

Ingredients:

* 2 kiwis, peeled and diced
* 2 apples, peeled, cored, and diced
* 1 lb. fresh strawberries, diced
* 1 8-oz. pkg. frozen raspberries, thawed
* 2 Tbsp. granulated sugar
* 1 Tbsp. brown sugar
* 3 Tbsp. fruit preserves, any flavor

In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar,
and fruit preserves. Cover and chill for at least 20 minutes.

Cinnamon Chips

Ingredients:

* 10 10-inch flour tortillas
* Vegetable oil for frying
* 2 C. cinnamon-sugar mixture to taste


Cut tortillas into strips or triangles. Heat oil in frying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar mixture. Coat chips with mixture, then place on paper towels. Allow chips to cool. Serve with fruit salsa.

Sour Cream Pancakes


1- 1/4 cups all-purpose flour
1 -1/2 tsp. baking powder
1/4 tsp. salt
1 TBS. sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 tsp. vegetable oil
1/2 cup sour cream (fat-free works also)
1 cup buttermilk (I have used milk if I don't have buttermilk and they taste good.)

1- Combine flour, baking powder, salt, sugar, and baking soda in a large bowl. Whisk to blend. Combine eggs, oil, sour cream and buttermilk. Stir into flour mixture until smooth.

2- Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet. Turn when tops are covered with bubbles and edges look cooked. Cook until browned. Serve with your favorite syrup.

Yield: 12 medium sized pancakes.

June 12, 2009

Fruit Smoothie



1 banana
1 apple, cut into small chunks
1 cup yogurt any kind
1/4 cup strawberries
1/4 cup raspberries
1 cup milk
12 ice cubes

Wash the apple before cutting it up. Put everything into blender and blend until smooth. Make sure all of the fruit gets blended so there are no chunks. Pour into glasses and enjoy!

Orange Julius


1 tray ice cubes
1/2 container orange juice concentrate, frozen
1/2 cup milk
1/2 cup sugar
1/2 cup water, cold
1 tsp. vanilla

Blend in blender until smooth.

June 11, 2009

Cream Cheese Chicken Rolls

Mix together
1 (8 oz) pkg. cream cheese and
1/2 cup butter, Softened.

Add cooked chicken breasts that have been broken in small pieces.

Put a small amount of chicken mixture in the middle of a biscuit.
(Such as Pillsbury or use homemade roll dough) and fold over and pinch edges together
to seal.Dip in melted butter and then crushed cornflakes.

Place on cookie sheet and bake at 350 degrees for 20 minutes.

Serve with chicken gravy. If you are using the biscuits you may
want to cook for the desired time on can. (or until golden brown)

Taylor's Chocolate Chip Cookies



3/4 cup brown sugar
3/4 cup sugar
1 cup shortening
2 eggs
1 tsp baking soda dissolved in 1 TBS of water
1 tsp vanilla
3 cups flour
1 bag chocolate chips

Mix all together. Bake at 375℉ for about 8 minutes (or until golden brown)

Just starting

I will soon add my recipes stay tuned!