1 small onion
1 – 4 oz. can diced green chilies
2 Cloves crushed garlic
2 Tbs. Olive oil (or other oil)
Sauté the above ingredients in a frying pan for 5 minutes Transfer to a large crock-pot. Then add the following:
1 – 14 oz. can chopped tomatoes in juices (do not drain)
3-4 C V-8 juice
1 – 14oz. can broth (chicken or beef)
1 tsp. Cumin
1 tsp. Chili Powder
1 tsp. Salt
2 tsp. Worcestershire sauce
1 package chicken breasts (they can be thrown into the pot frozen)
Let cook on high for 3 – 4 hours. Take chicken breasts out of soup and shred by hand into small pieces (they should be long and stringy.) Add shredded chicken to soup. Then add:
1 – 14 oz. can of corn with juice.
Heat Through
Add to each bowl:
Chips Cheese (shredded)
Sour Cream (dollop)
Green Onions (to taste)
We had this for dinner on Sunday and it was so good I thought I should put this recipe up on Recipedia. So here it is.
Monday, March 31, 2008
Sunday, March 30, 2008
Caramel Pecan Candy
1/3 cup plus 1/2 cup butter, divided
20 Oreo cookies crushed
1 pkg caramels (14 oz.)
3 cups chopped pecans
Topping:
3/4 cup semisweet chocolate chips
3 TBS butter
3 TBS heavy whipping cream
3 TBS light corn syrup
3/4 tsp vanilla
Melt 1/3 cup butter; stir in cookie crumbs. Press into an ungreased 9in. square baking dish. Bake at 325 degrees for 10-12 minutes. Cool on a wire rack. In a saucepan over low heat, melt caramels and remaining butter. Stir in pecans. Pour over crust. Cool.
For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Pour over caramel layer. Cool on wire rack. Refrigerate until chocolate hardens. Let candy stand at room temperature for 5-10 min. then cut into squares about 1 in.
20 Oreo cookies crushed
1 pkg caramels (14 oz.)
3 cups chopped pecans
Topping:
3/4 cup semisweet chocolate chips
3 TBS butter
3 TBS heavy whipping cream
3 TBS light corn syrup
3/4 tsp vanilla
Melt 1/3 cup butter; stir in cookie crumbs. Press into an ungreased 9in. square baking dish. Bake at 325 degrees for 10-12 minutes. Cool on a wire rack. In a saucepan over low heat, melt caramels and remaining butter. Stir in pecans. Pour over crust. Cool.
For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Pour over caramel layer. Cool on wire rack. Refrigerate until chocolate hardens. Let candy stand at room temperature for 5-10 min. then cut into squares about 1 in.
Wednesday, March 26, 2008
Mediterranean Tuna-Noodle Casserole
I just made this for dinner and thought I'd share it with all of you. This is the only tuna-noodle casserole I've ever had (tuna casserole always sounded kinda yucky to me until I came across this recipe) and it is delish! The nice thing about this recipe is that it makes two batches - one for now, one to freeze or give away. I should mention that I got this recipe from Everyday Food magazine - one of my favorites!
1/3 cup of olive oil
coarse salt and ground pepper
1 lb. wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1/2 cup flour
5 cups milk (the recipe calls for whole, but I just used skim milk. Takes a little longer to thicken, but works fine and makes the recipe not nearly as fattening)
4 cans (6 oz. each) tuna in olive oil, drained (tuna in olive oil is moister and cooks better)
1 can (14 oz.) artichoke hearts, drained and thickly sliced
5 green onions, thinly sliced
1/2 cup grated Parmesan
- Preheat oven to 400. Spray two 8-inch square baking dishes with cooking spray. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package instructions; drain, and return to pot.
-Meanwhile, in a large pot heat oil over medium heat. Add bell peppers and season with salt and pepper. Cook until crisp-tender, 4-6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
- Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and green onions. Season with salt and pepper; toss. Divide between baking dishes and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
To Freeze: Prepare entire dish, but don't bake. Cool to room temperature. Cover with aluminum foil and freeze up to three months.
To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 and bake, covered with foil, until center is warm, about 30 minutes. Uncover and bake another 20 minutes, until top is browned.
To Bake from Frozen: Preheat oven to 400. Bake, covered with foil, until center is warm, about 2 hours. Uncover and bake until top is browned, about 20 minutes more.
1/3 cup of olive oil
coarse salt and ground pepper
1 lb. wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1/2 cup flour
5 cups milk (the recipe calls for whole, but I just used skim milk. Takes a little longer to thicken, but works fine and makes the recipe not nearly as fattening)
4 cans (6 oz. each) tuna in olive oil, drained (tuna in olive oil is moister and cooks better)
1 can (14 oz.) artichoke hearts, drained and thickly sliced
5 green onions, thinly sliced
1/2 cup grated Parmesan
- Preheat oven to 400. Spray two 8-inch square baking dishes with cooking spray. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package instructions; drain, and return to pot.
-Meanwhile, in a large pot heat oil over medium heat. Add bell peppers and season with salt and pepper. Cook until crisp-tender, 4-6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
- Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and green onions. Season with salt and pepper; toss. Divide between baking dishes and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
To Freeze: Prepare entire dish, but don't bake. Cool to room temperature. Cover with aluminum foil and freeze up to three months.
To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 and bake, covered with foil, until center is warm, about 30 minutes. Uncover and bake another 20 minutes, until top is browned.
To Bake from Frozen: Preheat oven to 400. Bake, covered with foil, until center is warm, about 2 hours. Uncover and bake until top is browned, about 20 minutes more.
Monday, March 24, 2008
Strawberry Fruit Dip
8 oz. cream cheese
1 (8oz) strawberry cool whip
2 TBS. strawberry jam
1 (7oz.) jar marshmallow creme
Beat cream cheese and jam until fluffy.
Add cool whip and Marshmallow creme.
Mix well. Serve with fruit.
1 (8oz) strawberry cool whip
2 TBS. strawberry jam
1 (7oz.) jar marshmallow creme
Beat cream cheese and jam until fluffy.
Add cool whip and Marshmallow creme.
Mix well. Serve with fruit.
Stacy Baker's Yummy Sugar Cookies
If you have been searching for the perfect sugar cookie, look no farther.
8oz. cream cheese - softened
3/4 c. butter flavored crisco
1 c. Sugar
2 t. vanilla
2 1/4 c. Flour
1/2 tsp. baking soda
Mix sugar and crisco, add cream cheese and vanilla and then flour and baking soda. bake at 350 for 10-12 min.
I usually make mine pretty thick. I think they turn out better.
8oz. cream cheese - softened
3/4 c. butter flavored crisco
1 c. Sugar
2 t. vanilla
2 1/4 c. Flour
1/2 tsp. baking soda
Mix sugar and crisco, add cream cheese and vanilla and then flour and baking soda. bake at 350 for 10-12 min.
I usually make mine pretty thick. I think they turn out better.
Saturday, March 22, 2008
Creamy Broccoli Soup
This is one of my favorite recipes because it is so easy and yummy! It is originally from Taste of Home Magazine.
2 cups water
4 tsp. chicken bouillon granules
2 pkgs (10 oz. each) frozen broccoli (sometimes I use 1 16 oz. bag instead)
2 Tbs. finely chopped onion (I use frozen)
2 cans cream of chicken soup
2 cups evaporated milk
2 cups sour cream (low-fat works fine)
1 tsp. dried parsley flakes
1 tsp. dried parsley flakes
1/4 tsp. pepper
In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Serves 6.
Tuesday, March 18, 2008
Lime Rice
1 C. white rice
2 Tbsp. chicken broth
1 Tbsp. fresh lime juice
1 Tbsp. garlic powder
1 Tbsp. minced dry onion
pinch of sale
Cook all ingredients for rice directions, Substitute broth for water. When rice is done, add
1/2 - 1 C. cilantro
1 Tbsp. lime juice
1 cup green enchilada sauce
I tried to make this using the Japanese way to cook rice, and it didn't turn out so well. I think I'll stay away from trying it again; I'll let my husband try to cook it. He'll probably have better luck.
2 Tbsp. chicken broth
1 Tbsp. fresh lime juice
1 Tbsp. garlic powder
1 Tbsp. minced dry onion
pinch of sale
Cook all ingredients for rice directions, Substitute broth for water. When rice is done, add
1/2 - 1 C. cilantro
1 Tbsp. lime juice
1 cup green enchilada sauce
I tried to make this using the Japanese way to cook rice, and it didn't turn out so well. I think I'll stay away from trying it again; I'll let my husband try to cook it. He'll probably have better luck.
Creamy Tomatillo Dressing
Place the following in a blender
3 Tomatillos, peel and cut in 1/4's
Juice of 1/2 lime
1/2 C. buttermilk
1/2 C. mayo
1/2 C. sour cream
1 pkg. dry ranch buttermilk dressing
1 cup fresh chopped cilantro
6 green onions with ends
2 cloves crushed garlic
3 tsp. sugar
1 jalapeno sliced thin and add to taste.
Mix really good and refrigerate 1 hour.
This one is really good. And you can control how hot it is.
3 Tomatillos, peel and cut in 1/4's
Juice of 1/2 lime
1/2 C. buttermilk
1/2 C. mayo
1/2 C. sour cream
1 pkg. dry ranch buttermilk dressing
1 cup fresh chopped cilantro
6 green onions with ends
2 cloves crushed garlic
3 tsp. sugar
1 jalapeno sliced thin and add to taste.
Mix really good and refrigerate 1 hour.
This one is really good. And you can control how hot it is.
Cafe Rio Meat
3 1bs. Rump Pork Roast
1 C. Dark Brown Sugar (don't substitute)
1 C. Worcestershire sauce
1 tsp. Dried Oregano
1 tsp. Powdered Ginger
1 tsp. Salt
1 tsp. Chili Powder
1 tsp. Garlic Powder
2 Tbsp. Dried Minced Onions
Cook all ingredients in a crock pot all day. 1 hour before serving, shred meat. Dump out juice. Put shredded pork back in crock pot and add...
1 C. Dark Brown Sugar
1 C. Red enchilada sauce
Don't know what your opinion of homemade knock off food, but this one is not too bad. My sister-in-law makes it and found this recipe. We've made it at our house and we found that this is a pretty cheap / good meal to have. The pork is relatively inexpensive, even for 3 lbs. The Worcestershire is the expensive thing, and it uses a lot of it. Make sure you throw out the sauce that it cooks all day in, though. Good Luck!
1 C. Dark Brown Sugar (don't substitute)
1 C. Worcestershire sauce
1 tsp. Dried Oregano
1 tsp. Powdered Ginger
1 tsp. Salt
1 tsp. Chili Powder
1 tsp. Garlic Powder
2 Tbsp. Dried Minced Onions
Cook all ingredients in a crock pot all day. 1 hour before serving, shred meat. Dump out juice. Put shredded pork back in crock pot and add...
1 C. Dark Brown Sugar
1 C. Red enchilada sauce
Don't know what your opinion of homemade knock off food, but this one is not too bad. My sister-in-law makes it and found this recipe. We've made it at our house and we found that this is a pretty cheap / good meal to have. The pork is relatively inexpensive, even for 3 lbs. The Worcestershire is the expensive thing, and it uses a lot of it. Make sure you throw out the sauce that it cooks all day in, though. Good Luck!
Monday, March 17, 2008
Shrimp Curry with Snow Peas
I LOVE curry, so whenever I'm craving it (and I don't have the time or money to go to the Bombay House), this is the recipe I go to - it's fast, easy and really good (I probably should mention it's from the Moosewood Restaurant Simple Suppers cookbook).
1 pound peeled and deveined large shrimp
1 large onion, thinly sliced (about 2 cups)
1 Tbsp. vegetable oil (I used olive oil - worked fine)
2 Tbsp. curry powder
5 oz. snow peas, cut in half on the diagonal (about 2 cups)
3 tomatoes, chopped (2 cups) - I sometimes just use a 14 oz. can of diced tomatoes
1 14 oz. can of coconut milk (it's in the international section at most grocery stores)
1/2 tsp. salt
2 Tbsp. lemon or lime juice
1/4 cup chopped fresh cilantro or basil
If your shrimp is frozen, place it in cold water before you start. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.
In a saucepan on medium-high heat, saute the onions in the oil for about 5 minutes, until softened. Add the shrimp and curry powder and cook for a minute or two, stirring to prevent sticking. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer. Stir in the cilantro or basil and add salt and pepper to taste. Serve hot over rice.
Serves 4
Total time: 20 minutes
1 pound peeled and deveined large shrimp
1 large onion, thinly sliced (about 2 cups)
1 Tbsp. vegetable oil (I used olive oil - worked fine)
2 Tbsp. curry powder
5 oz. snow peas, cut in half on the diagonal (about 2 cups)
3 tomatoes, chopped (2 cups) - I sometimes just use a 14 oz. can of diced tomatoes
1 14 oz. can of coconut milk (it's in the international section at most grocery stores)
1/2 tsp. salt
2 Tbsp. lemon or lime juice
1/4 cup chopped fresh cilantro or basil
If your shrimp is frozen, place it in cold water before you start. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.
In a saucepan on medium-high heat, saute the onions in the oil for about 5 minutes, until softened. Add the shrimp and curry powder and cook for a minute or two, stirring to prevent sticking. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer. Stir in the cilantro or basil and add salt and pepper to taste. Serve hot over rice.
Serves 4
Total time: 20 minutes
Saturday, March 15, 2008
Chicken Pot Pie-Too Easy
2 cups boiled chicken, cubed
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of potato soup
1 cup milk
1 1/2 cups frozen veggies
1 can biscuits
Cook frozen veggies in micro-wave safe bowl for 6 minutes. In 9X9 inch baking dish add chicken and vegetables. In separate bowl, mix soup and milk together. Add chicken and mix together. Bake in oven 400 degrees for 20 minutes. Remove from oven and top with biscuits. (do not let biscuits touch) return to oven and bake 10 minutes or until biscuits are browned.
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of potato soup
1 cup milk
1 1/2 cups frozen veggies
1 can biscuits
Cook frozen veggies in micro-wave safe bowl for 6 minutes. In 9X9 inch baking dish add chicken and vegetables. In separate bowl, mix soup and milk together. Add chicken and mix together. Bake in oven 400 degrees for 20 minutes. Remove from oven and top with biscuits. (do not let biscuits touch) return to oven and bake 10 minutes or until biscuits are browned.
Crockpot Chicken Cordon Bleu
6 boneless, skinless chicken breasts
6 slices Swiss Cheese
6 slices ham
1 TBS margarine
2 cans cream of chicken soup
10 TBS. milk
Flatten chicken with mallet. Cover each breast with cheese and ham. Roll up and secure with toothpicks. Brown each chicken roll in margarine in skillet, making sure pieces are fully covered. Cover and cook on LOW 4 hours. (This makes a gravy for chicken and rice or potatoes.
6 slices Swiss Cheese
6 slices ham
1 TBS margarine
2 cans cream of chicken soup
10 TBS. milk
Flatten chicken with mallet. Cover each breast with cheese and ham. Roll up and secure with toothpicks. Brown each chicken roll in margarine in skillet, making sure pieces are fully covered. Cover and cook on LOW 4 hours. (This makes a gravy for chicken and rice or potatoes.
Crockpot Chicken Noodle Soup
5 cups hot water
2 TBS. instant chicken bouillon
46 oz. chicken broth
2 cups chicken, boiled and cut into chunks
1 tsp. salt
20 baby carrots
3 celery stalks, cut into chunks
3 Cups. egg noodles (uncooked)
Combine all ingredients, except egg noodles into crockpot. Cover and cook on LOW heat 4 to 6 hours. Thirty minutes before serving, stir in egg noodles. Cover and cook on LOW heat for 30 minutes.
2 TBS. instant chicken bouillon
46 oz. chicken broth
2 cups chicken, boiled and cut into chunks
1 tsp. salt
20 baby carrots
3 celery stalks, cut into chunks
3 Cups. egg noodles (uncooked)
Combine all ingredients, except egg noodles into crockpot. Cover and cook on LOW heat 4 to 6 hours. Thirty minutes before serving, stir in egg noodles. Cover and cook on LOW heat for 30 minutes.
"Red Hot" Candy fluff Salad
2 (20 oz.) cans crushed pineapple, drained
1/2 cup red hots
4 cups mini marshmallows
2 (8 oz.) Cool Whip, thawed
In a bowl combine pineapple and red hots. Cover and refrigerate overnight for 8 hours. Stir in marshmallows and Cool whip. Cover and refrigerate.
1/2 cup red hots
4 cups mini marshmallows
2 (8 oz.) Cool Whip, thawed
In a bowl combine pineapple and red hots. Cover and refrigerate overnight for 8 hours. Stir in marshmallows and Cool whip. Cover and refrigerate.
Crockpot Chili
1 lb. hamburger, browned and drained
1 green pepper
1 red pepper
1 small onion (yellow),chopped fine
3 cans diced tomatoes
1 can kidney beans
3 cans chili beans
1 pkg chili seasoning (you decide the temp)
Add all ingredients together in Crockpot. Bake on LOW 6 to 8 hours
1 green pepper
1 red pepper
1 small onion (yellow),chopped fine
3 cans diced tomatoes
1 can kidney beans
3 cans chili beans
1 pkg chili seasoning (you decide the temp)
Add all ingredients together in Crockpot. Bake on LOW 6 to 8 hours
Banana Bread
1/2 cup shortening
1 1/2 cups sugar
2eggs
4 ripe bananas (mashed)
1 tsp vanilla
1/4 cup milk
21/4 cups flour
1/4 tsp. salt
3/4 tsp. soda
Mix wet ingredients together. In separate bowl combine all of the dry ingredients and add them with to the wet ingredients. Mix well Bake 350 for 30-35 minutes. Use tooth pick method
* If you are using small loaf pans this recipe will make 3 small foil pans. If using the Pampered Chef 4 loaf stoneware it will make 4 small loaves.
1 1/2 cups sugar
2eggs
4 ripe bananas (mashed)
1 tsp vanilla
1/4 cup milk
21/4 cups flour
1/4 tsp. salt
3/4 tsp. soda
Mix wet ingredients together. In separate bowl combine all of the dry ingredients and add them with to the wet ingredients. Mix well Bake 350 for 30-35 minutes. Use tooth pick method
* If you are using small loaf pans this recipe will make 3 small foil pans. If using the Pampered Chef 4 loaf stoneware it will make 4 small loaves.
Sugar Cookies
1 cup margarine
2 cups sugar
1/2 cup milk
1 tsp. vanilla 41/2 cups flour
4 tsp. baking powder
1 tsp. salt
Chill, roll, cut, bake!It's that easy! I love to use the Tupperware rolling pin that allows you to add ice in the center. You have to use very little flour when using this.
2 cups sugar
1/2 cup milk
1 tsp. vanilla 41/2 cups flour
4 tsp. baking powder
1 tsp. salt
Chill, roll, cut, bake!It's that easy! I love to use the Tupperware rolling pin that allows you to add ice in the center. You have to use very little flour when using this.
Pumpkin Chocolate Chip Cookies
1 cup shortening
3 cups sugar
2 eggs
29 oz. can pumpkin
12 oz milk chocolate chips
2 tsp. vanilla
5 cups flour
2 tsp. b.powder
2 tsp. b. soda
2 tsp. salt
2 tsp. nutmeg
2 tsp. allspice
2 tsp. cinnamon
I use a kitchen aid to mix this. Combine wet ingredients and then dry ingredients. Bake 375 for 12-15 minutes.
3 cups sugar
2 eggs
29 oz. can pumpkin
12 oz milk chocolate chips
2 tsp. vanilla
5 cups flour
2 tsp. b.powder
2 tsp. b. soda
2 tsp. salt
2 tsp. nutmeg
2 tsp. allspice
2 tsp. cinnamon
I use a kitchen aid to mix this. Combine wet ingredients and then dry ingredients. Bake 375 for 12-15 minutes.
Crockpot Stew
1 lb. beef stew chunks
1 (small bag) baby carrots
4 medium potatoes,chunked
1 bay leaf
1 pkg. dry onion soup mix (Lipton)
2 cans cream of chicken soup
1 (8oz.) tomato sauce
1 (10 oz.) frozen peas
Place beef in bottom of Crockpot. Layer carrots and potatoes; place bay leaf on top. In separate bowl, mix remaining ingredients and pour over beef and veggies. Cook on LOW 6 to 8 hours.
1 (small bag) baby carrots
4 medium potatoes,chunked
1 bay leaf
1 pkg. dry onion soup mix (Lipton)
2 cans cream of chicken soup
1 (8oz.) tomato sauce
1 (10 oz.) frozen peas
Place beef in bottom of Crockpot. Layer carrots and potatoes; place bay leaf on top. In separate bowl, mix remaining ingredients and pour over beef and veggies. Cook on LOW 6 to 8 hours.
Chocolate Chip Cookies
1 lb. butter or margarine (I only use 3 cubes)
1 1/2 C. Brown Sugar
1 C. White Sugar
3 Eggs
Cream Well.
2 Tsp. Vanilla
1 1/2 tsp. Soda
1 1/2 tsp. Baking powder
1 1/2 tsp. Salt
3 to 4 C. Chocolate Chips
2 C. Nuts (optional)
5 to 6 C. Flour
Bake at 350 degrees for 10-11 minutes. This recipe makes A LOT. I freeze some or cut the recipe in 1/2.
1 1/2 C. Brown Sugar
1 C. White Sugar
3 Eggs
Cream Well.
2 Tsp. Vanilla
1 1/2 tsp. Soda
1 1/2 tsp. Baking powder
1 1/2 tsp. Salt
3 to 4 C. Chocolate Chips
2 C. Nuts (optional)
5 to 6 C. Flour
Bake at 350 degrees for 10-11 minutes. This recipe makes A LOT. I freeze some or cut the recipe in 1/2.
Soft Sugar Coookies
3 1/4 C. flour
1 tsp. soda
1/2 tsp. salt
1/2 C. Butter
1 C. Sugar
1 egg
1 tsp. Vanilla
1/2 C. Sour Cream
Mix dry ingredients together. In separate container, beat butter, sugar, egg, and vanilla. Add sour cream. Add dry ingredients. Roll out on floured surface to 1/4 in. thick. Cut out. Bake at 425 degrees for 6 min.
1 tsp. soda
1/2 tsp. salt
1/2 C. Butter
1 C. Sugar
1 egg
1 tsp. Vanilla
1/2 C. Sour Cream
Mix dry ingredients together. In separate container, beat butter, sugar, egg, and vanilla. Add sour cream. Add dry ingredients. Roll out on floured surface to 1/4 in. thick. Cut out. Bake at 425 degrees for 6 min.
Sour Cream Waffles
Sour Cream Waffles - aka McKay's favorite Waffles
1 c. Milk
1 c. Sour Cream
2 eggs
3 Tablespoons butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
1 1/2 c. flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch kosher salt
Combine wet ingredients and whisk well. Form a well in dry ingredients and add wet mixture. Fold together (don't worry if there are a few lumps) Cook in waffle iron.
*I like to add things to the waffles - Pecans, blueberries, strawberries, bananas, ect. -So yummy! ENJOY
Friday, March 14, 2008
Popcorn Delight
Popcorn Delight
2 bags microwave popcorn
1 bag marshmellows
1 cube butter
1/2 c. brown sugar
Pop microwave popcorn.
Once popped make sure to go through the popcorn and take out any kernals.
Put popcorn in bowl.
Melt butter in pan.
Add marshmellows and melt.
Then add brown sugar.
Once all are melted. Pour over popcorn.
DELIGHTFUL!
Easy Empanada Recipe
Easy Empanada's
1 lb. cooked ground beef
1/2 c. water
1/2 or 1 pkg. taco seasoning mix
2 8oz. cans crescent dinner rolls
4oz. shredded cheese
Preheat oven to 350. Brown ground beef. Stir in desired amount of taco seasoning and water. Cook 3 minutes. Seperate crescent rolls into 16 triangles. Spoon 2 Tbsp. of meat on 8 crescent rolls, top it with cheese. Then add the other 8 crescent rolls and seal edges. Place on ungreased cookie sheet. Bake for 15 minutes. Enjoy with sour cream and salsa for toppings.
CROCKPOT CHICKEN TORTILLA
CrockPot Chicken Tortilla
1 doz corn tortillas torn
2-3 cooked chicken breasts, shredded
1 can chopped green chilis
3 cups grated cheese
1 can cream of chicken soup
Place a small amount of soup in the crockpot. Place a layer of tortillas, layer of shredded chicken, layer of green chilis, layer of cheese. Top with a little soup. Then repeat adding a little extra cheese on top of the soup. Cook on low for 6-8 hours.
Broccoli & Cauliflower Salad
Several stocks of broccoli
1 head of cauliflower
Wash, cut into pretty small pieces and place in bowl
Dressing:
1 cup mayonaise
1/2 cup sugar
2 Tablespoons Red Wine Vinegar
Mix dressing with broccoli & cauliflower
Add (to taste):
Cheddar cheese
Sunflower seeds
Bacon bits
Refrigerate until served.
1 head of cauliflower
Wash, cut into pretty small pieces and place in bowl
Dressing:
1 cup mayonaise
1/2 cup sugar
2 Tablespoons Red Wine Vinegar
Mix dressing with broccoli & cauliflower
Add (to taste):
Cheddar cheese
Sunflower seeds
Bacon bits
Refrigerate until served.
Thursday, March 13, 2008
Easy Yummy Frosting
This is probably the easiest, yummy frosting...
1 pint (the regular size) whipping cream. Not cool whip! It must be the kind you whip yourself. It is about 1 cup.
1 small package chocolate instant pudding.
Pour in a bowl and mix with mixer. It thickens up really fast so if it becomes too thick you can add a little milk. You have to store your cupcakes or cake in the fridge because of the cream.
1 pint (the regular size) whipping cream. Not cool whip! It must be the kind you whip yourself. It is about 1 cup.
1 small package chocolate instant pudding.
Pour in a bowl and mix with mixer. It thickens up really fast so if it becomes too thick you can add a little milk. You have to store your cupcakes or cake in the fridge because of the cream.
Wednesday, March 12, 2008
Chicken Tortilla Soup
4-6 chicken breasts (frozen or thawed)
2 cans mexican stewed tomatoes - don't drain
1 can (4 oz) diced green chilies
2 cans black beans - don't drain
1 can (not the small can) tomato sauce
1 cup salsa
Optional - add corn and/or any other beans (red, garbanzo)
1. Place chicken in the bottom of slow cooker. Pour all ingredients on top & mix together.
2. Cook on low for 8 hours. Cut up chicken before serving.
3. Serve with shredded cheese and crushed tortilla chips on top. Or eat with scoop type chips.
I know some of you have made this (or I've made it for you). But here it is for the rest of you!
2 cans mexican stewed tomatoes - don't drain
1 can (4 oz) diced green chilies
2 cans black beans - don't drain
1 can (not the small can) tomato sauce
1 cup salsa
Optional - add corn and/or any other beans (red, garbanzo)
1. Place chicken in the bottom of slow cooker. Pour all ingredients on top & mix together.
2. Cook on low for 8 hours. Cut up chicken before serving.
3. Serve with shredded cheese and crushed tortilla chips on top. Or eat with scoop type chips.
I know some of you have made this (or I've made it for you). But here it is for the rest of you!
Anne Marie's Rolo Cookies
1 Chocolate cake mix
2 eggs
1/3 cup oil
Rolos
2 tablespoons white sugar
Mix cake mix, eggs and oil. For best results, chill dough in the fridge so it will be easier to handle. Place about 1 tsp of dough in hand and flatten. Place 1 Rolo in the center and roll into a ball. Roll in sugar. Place on an ungreased cookie sheet. Bake 7-10 minutes at 350.
Note: I use the small Pampered Chef scoop and it makes exactly 36 cookies. The dough is pretty thick so I use my bosch to mix it with the dough hook, but you can use your muscles if you are so inclined. And one more note: there are 8 rolos in each package, so you will need 4 1/2 packages for this recipe. What you do with the other 4 rolos is up to you. Or, you could just buy one of those big bags, but then you have to unwrap the little buggars.
Anne Marie
2 eggs
1/3 cup oil
Rolos
2 tablespoons white sugar
Mix cake mix, eggs and oil. For best results, chill dough in the fridge so it will be easier to handle. Place about 1 tsp of dough in hand and flatten. Place 1 Rolo in the center and roll into a ball. Roll in sugar. Place on an ungreased cookie sheet. Bake 7-10 minutes at 350.
Note: I use the small Pampered Chef scoop and it makes exactly 36 cookies. The dough is pretty thick so I use my bosch to mix it with the dough hook, but you can use your muscles if you are so inclined. And one more note: there are 8 rolos in each package, so you will need 4 1/2 packages for this recipe. What you do with the other 4 rolos is up to you. Or, you could just buy one of those big bags, but then you have to unwrap the little buggars.
Anne Marie
Anne Marie's Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Chill dough in the fridge so it will be easier to handle. Keep in mind you may have to adjust the cooking time according to how cold your dough is. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
NOTE: If you use full-flavor molasses, you are in for some potent cookies, sista! You may like that. However, I use mild.
Anne Marie
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