Monday, October 19, 2009
- 2 cups soft bread cubes (2 to 3 slices)
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons butter, melted
- 1 cup cooked vegetables (peas, green beans, mixed, etc.)
- 2 tablespoons chopped onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 1 1/2 cups cooked cubed chicken
- 1 large tomato, sliced
Sauté chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over the vegetables in casserole; arrange tomatoes slices over sauce then top with remaining bread mixture. Bake at 325° for 25 to 30 minutes, until hot and bubbly and lightly browned.
This was a pretty simple recipe that was really good. The original name was "Chicken Casserole" but we re-named it to "Tomato Breads Casserole" because it just fit better.
Monday, October 12, 2009
- 2 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 medium red bell pepper, chopped
- 2 clove(s) garlic, finely chopped
- 1 can(s) (13 3/4-ounce) low-sodium chicken broth
- 1 jar(s) Bertolli® Tomato & Basil Sauce
- 1 jar(s) Bertolli® Creamy Alfredo Sauce
- 1 pound(s) uncooked fresh or frozen medium shrimp, peeled and deveined
- Hot pepper sauce to taste
- 1 box(es) (16-ounce) fettuccine, cooked and drained
- Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper, and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk
- 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
- 4 green onions, thinly sliced
- 10 to 12 strips bacon, cooked, drained, and crumbled
- 1 1/4 cups shredded mild cheddar cheese
- 1 cup (8 ounces) sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
This baked potato soup recipe serves 6 to 8.
Saturday, October 10, 2009
1 3/4 cups pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
pinch of salt
Directions: Put the pumpkin, sugar, spices and salt in a blender. Puree until smooth. Slowly add the cream a little at a time, pulsing after each addition. Chill for 15 mins. Churn in ice cream machine for 20-25 min, or until it has an icecream like texture.
When I made this last year I also added bits of broken up graham crackers to represent the pie crust before i chilled it.
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2/3 cup chopped celery
1/4 cup chopped onion
3 Tablespoons oil
4-5 cups mushrooms
2/3 cup half and half, cream, or milk
In a 2 quart pot, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 mins, stirring occasionally. Meanwhile, in another saucepan, saute the celery and onion in the oil until tender. Add the mushrooms and stir until tender. Add to the broth mixture; bring to a boil. Reduce heat, simmer uncovered for 15 mins, stirring occasionally. Add cream/milk and heat through. Discard bay leaves.
The key to liking this recipe is liking mushrooms. However, my mom isn't a big mushroom eater and she still likes this a lot. The thing about this recipe is that it doesn't make very much it seems, so if your going to feed a lot of people with it, maybe double it. When my mom would make it growing up it would serve 4.
3 cups water
4 cups diced potatoes
1 cup celery
1 cup carrots
1/2 cup onions
1/4 cup butter
2 tsp salt
1/2 tsp pepper
1/2 cup flour
1 quart of milk
1 pound grated cheddar cheese
2 cups chopped ham
In a large pot boil the water and add the veggies until soft. Set aside. In another large pot melt the better and add the salt, pepper and flour. Stir until bubbly. Add 1 quart of milk and mix well. Add undrained veggies to the milk and stir in the cheese. Add the ham. Heat thoroughly.
This is one of my favorite fall time soups. I made it last year at Megan's baby shower.
3 cups flour
3 cups oatmeal
1 Tablespoon cinnamon
1 Tablespoon nutmeg
1 Tablespoon baking powder
1 teaspoon ground cloves
1 teaspoon salt
2 cups sugar
2 cups raisins
1 1/2 cup water
1 cup vegetable oil
1 teaspoon baking soda
Chocolate chips, as much as you want, (optional, but I feel necessary).
Directions: Mix flour, oatmeal, cinnamon, nutmeg, baking powder, ground cloves and salt in a large bowl. Set aside. Mix sugar, water, oil and baking soda in a saucepan. Bring to a boil. Boil for 4 minutes. Pour into flour mixture and mix up. (*) Put teaspoonfuls of the dough on cookie sheet and allow space for some spreading. Bake at 375 for 10 mins. Store in an airtight container.
*If you are adding chocolate chips there are two different points you can add them to get different effects. Because you have boiled the sugar mixture and added it to the flour, the cookie dough is pretty hot. If you dump in all the chocolate chips and mix it up, like you normally do with cookies, the chips melt around in the dough and you get a mess of chocolatley oatmeal goodness. The second method is to hand put a few chips into each cookie once you have already put it on the baking sheet. This way the chocolate doesn't melt all through the whole cookie and you just get bites here and there of chocolate. I prefer the chocolately mess because I love chocolate and I want it everywhere!!
In a large mixing bowl, combine:
1 cup white flour
1 1/2 tsp. Cinnamon
2 3/4 cups whole wheat flour
1/2 tsp. Allspice
1/2 tsp. Salt
1/2 tsp. Ground Cloves
2 tsp. Baking Powder
1/2 tsp. Nutmeg
2 tsp. Baking Soda
1/4 cup softened Butter
3 large Eggs
1/4 cup Shortening
1 TB. Vanilla
1 1/4 cup packed Brown Sugar
Add flour mixture alternating with 2 cups of Applesauce. Mix well in the "sugar" bowl. Add 1 cup of raisins or Chocolate chips and 1/2-cup nuts. Spray a flat cookie sheet lightly with Pam. With two spoons, drop cookies on sheet. Bake in preheated oven at 375 for 10 mins, or until the outer edges of the cookies are light brown.
Number Of Servings:3 doz.
I think these are probably my favorite cookies.
1 lb. Lean ground beef (I never add this cause I'm not a real meaty person and the chili has meat in it)
1 package (8 oz) spaghetti
3/4 cup chopped onion
3 cups grated Cheddar cheese
2 T. butter, melted
1 cup sour cream
1 can (28 oz.) tomatoes
1/4 cup Parmesan cheese
1 can (32 oz.) chili
Brown ground beef and onions in butter. Drain off fat. Stir tin tomatoes and chili. Simmer 45
mins. Meanwhile, cook spaghetti. Drain, set aside. Remove skillet from heat. Stir in grated cheese until melted. Fold in sour cream. Mix with cooked spaghetti. Spoon in 4 or 5-quart casserole dish. Sprinkle with Parmesan cheese. Cover, bake at 350 for 45 mins.
Number Of Servings:serves 8
This is one of my all time favorites!
Friday, October 9, 2009
3/4 of 10-ounce bag tortilla chips, preferably blue corn
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup honey
Zest of two limes and juice of one lime, divided
6 chicken breast halves
3/4 cup sour cream
1/2 cup cilantro, finely chopped
3/4 cup mango salsa
6 slices Monterey Jack cheese
Crush tortilla chips in bag with a rolling pin; add garlic powder and black pepper, then shake bag to mix. In a bowl, mix together honey, zest of one lime and half of the juice of one lime. Pound chicken breasts so they will cook evenly. Coat chicken breasts generously in honey-lime mixture, then coat well in crushed tortilla chips. Place chicken breasts on a baking sheet and bake at 400 degrees for 15 to 20 minutes, or until chicken is almost, but not thoroughly, cooked. Remove from oven and turn broiler to low. Mix together sour cream, cilantro, the zest of the second lime and remaining lime juice. Place evenly atop chicken breasts: sour cream mixture, then mango salsa, and finally the slices of Monterey Jack cheese. Place chicken breasts in the middle rack of oven and broil until cheese is golden brown and chicken is thoroughly cooked, about 5 to 7 minutes.
We made this at my parents house over conference weekend, and it was really good!
Wednesday, September 30, 2009
- 1/2 cup butter, cubed
- 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole roasting chicken (5 to 6 pounds)
- 6 small red potatoes, halved
- 6 medium carrots, halved lengthwise and cut into 2-inch pieces
- 2 medium onions, quartered
Directions:In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reaches 180° and vegetables are tender, basting occasionally.
Cover with foil and let stand for 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.
Monday, July 13, 2009
1 c. shredded cheese
4 oz. can green chilies
18 oz. tub refrigerated bbq chicken*
1 c. bottled salsa
1/4 c. sour cream (optional)
1/4 c. sliced green onion (2, optional)
Coat one side of each tortilla with cooking spray (I'm a slacker and used butter). Place, coated side down, on cutting board or waxed paper. Sprinkle 1/4 c. cheese over half of each tortilla. Top with green chilies and chicken. Fold tortillas in half, pressing gently. In a hot 10-in skillet cook quesadillas two at a time over med. heat for 6-8 minutes or until golden brown, turning once. Cut each into 3 pieces. Serve with salsa, sour cream, and green onion.
*I would recommend seriously cutting back on the amount of meat. Like maybe half.)
So, I always plan on posting recipes on the blog, but then I always forget. I'll try harder.
Thursday, May 7, 2009
3/4 teaspoon(s) salt
3/4 teaspoon(s) ground black pepper
1 1/2 teaspoon(s) chopped garlic
1 1/2 teaspoon(s) onion powder
3/4 teaspoon(s) ground cayenne pepper
4 pound(s) bone-in chicken pieces, skin removed
3 tablespoon(s) vegetable oil
1 small onion, finely diced
1/2 red bell pepper, seeded and finely diced
1 medium carrot, finely diced
1 clove(s) garlic, minced
1 teaspoon(s) finely diced and seeded jalapeño chili
4 cup(s) chicken broth
1/2 cup(s) smooth peanut butter
1 tablespoon(s) tomato paste
1/2 tomato, seeded and diced
1 teaspoon(s) chopped fresh thyme leaves (or 1/2 tsp. dried)
1/2 teaspoon(s) peeled, grated fresh ginger ( I use dried ginger cause that's what i have)
1/2 cup(s) well-mixed coconut milk
1/2 teaspoon(s) salt
1/4 teaspoon(s) finely ground black pepper
1/4 cup(s) chopped parsley, for garnish
1. Stir together the spice rub ingredients and rub onto chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.
3. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley.
This recipe sounds kind of complicated, and there are a lot of ingredients, but it is really really good. The recipe makes a ton of sauce, which I like to keep in a leftover container and eat over noodles for lunch. It's the best. Also, I don't use the jalapeño chili because I don't like things too spicey. Even without it, this recipe is pretty spicey. Love it!
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoon garam masala divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro or mint
2 teaspoon lemon juice
Freshly ground pepper to taste
4 (6-inch) whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small tomatoes, sliced
1/4 cupthinly sliced red onion
1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala, and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato, and onion.
These were really good. My brother said that the sauce tasted like sprite (we used mint leaves instead of cilantro.) Also, I didn't feel like buying the Garam Masala spice because it was an expensive spice, and I didn't know if we'd even like it. So, we made our own out of 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/2 teaspoon corriander. They do sell Garam Masala at Macey's though.
Sunday, March 15, 2009
- 1/2 cup uncooked brown rice
- 2 teaspoons olive oil
- 4 green onions, sliced
- 1/4 snow peas, trimmed
- 1 cup finely shredded cabbage
- 2 cup shredded carrot
- 2 tablespoons rice vinegar
- 1 teaspoon ginger
- 6 whole wheat tortillas (10 to 12 inches diameter)
- 6 tablespoons asian sauce (teriyaki, hosisin, general tsao, orange, whatever you want)
- 2 cups cooked chicken breast-shredded or cubed or diced
Tuesday, March 10, 2009
- 1 1/4 lbs chicken
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped
- 2 red or green jalapeno chiles, seeded, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped unsalted peanuts, if desired
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- 1 teaspoon ground cumin
- about 1 1/4 pd chicken tenders or breasts
- 2 tablespoons olive oil
- 1 can of corn, drained
- 1/2 small red bell pepper, chopped
- 1/2 small cucumber, seeded and chopped
- 1/2 cup red kidney beans, rinsed and drained
- 3 tablespoons lime juice
- 1/4 teaspoon salt
Wednesday, March 4, 2009
1 1/2 pound boneless skinless chicken breasts
3 tblsp. lime juice (or more depending on desired strength of flavor)
1 tblsp. chili powder
1 cup frozen corn
1 cup chunky salsa
1 can drained and rinsed black beans (optional)
Place the chicken in the crock-pot. Mix together the lime juice and chili powder and pour over the chicken. Place the lid on the crock-pot and cook on low for 5-6 hours.
After the chicken is cooked, shred it up with forks. Return it to crock pot and add remaining ingredients. Cook for 30 more minutes, then enjoy!
We love this stuff, we had it for dinner today. It's so easy to do and takes minimal ingredients. Enjoy!
Sunday, March 1, 2009
- 2 tablespoons olive oil
- 1 1/4 pounds diced chicken
- 1 package mushrooms, sliced
- 2 medium stalks of celery, sliced
- 1 teaspoon thyme
- 2 cups chicken broth
- 1 cup instant brown rice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 baby summer squash, halved and steamed
Sunday, February 15, 2009
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1/3 cup uncooked long grain rice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped yellow squash
- 1 cup chopped zucchini
Sunday, February 1, 2009
- 3/4 cup Brown Sugar
- 3/4 cup white sugar
- 3/4 cup peanut butter
- 3/4 cup butter
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1.5 cups oatmeal
- 3/4 tsp baking soda
- 1/2 tsp salt
Monday, January 26, 2009
Honey Oatmeal Bread
- 1 1/2 cups water
- 1/2 cup honey
- 1/3 cup margarine or butter
- 5 1/2-6 1/2 cups all-purpose flour
- 1 cup quick-cooking oat
- 2 teaspoons salt
- 2 (1/4 ounce) packages active dry yeast (or 2 tablespoons from bulk)
- 2 eggs
- 1 egg white
- 1 tablespoon water
- oatmeal (for top)
- Place water, honey, and margarine in small saucepan.
- Heat over low heat until mixture is very warm (120-130°F).
- Place 5 cups flour, oats, salt and yeast in mixer bowl.
- Mix wiith dough hook on speed 2 (low) about 15 seconds.
- Continue mixing, gradually adding warm water mixture and mix for 1 minute.
- Add eggs and mix 1 minute longer.
- Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.
- Knead on speed 2 about 2 minutes longer.
- Place dough in greased bowl, turning to grease top.
- Let rise in warm place, free from draft, about 1 hour, or until doubled.
- Punch dough down and divide in half.
- Shape each half into a loaf.
- Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
- Beat egg white and water together with a fork.
- Brush top of loaves with mixture.
- Sprinkle with oatmeal.
- Bake at 375°F for 40 minutes.
- Remove from pans immediately and cool on wire racks.
Wednesday, January 21, 2009
Sunday, January 18, 2009
2 cups frozen corn
4 tomatoes- diced
1 1/2 cup of canned black beans
1/2 chopped onion
1/2 bunch chopped cilantro
1/2 tsp garlic
1/2 tsp garlic salt
1/2 tsp season salt
1 cup ZESTY Italian dressing
1 bag corn chips
1. Wash tomatoes- on cutting board- cut in half- then cut into small dices. Dice Onions.
2. Wash Cilantro- using a knife- strip the cilantro from the stems. Throw stems away. Then roll all the leaves up in a small ball and then cut and chop.
3. Put the spices in with the zesty salad dressing.
4. Mix all together- eat with corn chips to dip it up.
Saturday, January 17, 2009
Chicken (however much you want, it’s good without chicken too.)
4 oz. can chopped green chiles
3 cans great white northern beans
2 tsp oregano
1 can rotel tomatoes
½ tsp cayenne pepper
1 Tbls. Oil
½ tsp salt
½ onion, chopped
14 oz. chicken broth
3 cloves minced garlic
3 c. shredded Monterey jack cheese
12 oz. sour cream.
1. Cook and dice chicken
2. Sautee onions and spices in oil until transparent.
3. Combine everything in crockpot.
4. Cook on low all day.
5. 1 hour before serving add cheese and sour cream, 1 c. at a time.
6. Serve with tortilla chips, guacamole, or Spanish rice.
I love this soup. The recipe is from my sister Ronda. She's now vegan and probably doesn't eat this stuff, but I still do and you should too. This soup is very filling and there are many possibilities for the sides. I like to cook the chicken and sautee the veggies the night before I make it, then trow everything in the crockpot in the morning. You can make this in a pot on the stove, but I've found it tastes better in the crockpot because the flavors are richer. Seriously, this soup is so good I almost kicked my mom in the face.
1 ¼ C. warm water 3-3 ½ C. Flour
1 Tbls yeast
½ tsp salt
1. Dissolve yeast in warm water.
2. Add sugar, salt, and 2 ½ C flour. Mix to form dough.
3. If more flour is needed, add up to 1 C. more. Mix about 3 minutes.
4. Let dough rest for 10 minutes.
5. Spread dough with hands on greased pizza pan or skillet. Add toppings, bake at 375 for 15-20 minutes, or until done.
When you're mixing your dough for three minutes, throw in some dried or fresh herbs, like garlic, rosemary, oregano, or parsley to give the dough some flavor.
Suggested toppings: pineapple by itself! artichoke hearts, green pepper, and onion. Try using pesto or alfredo sauce instead of pizza sauce. Use different types of cheese. Fold over and make calzones. The possiblities are endless.
This dough can also be used to make really delicious bread sticks. Just roll it out after letting it rest for 10 minutes. I like to pre-cut it with a pizza slicer, so it's easy to pull apart. You can make a sauce of melted butter and garlic salt and brush that on before you bake it if you want a little garlic-ness. You could also put on shredded Parmesan or your other favorite type of cheese. Watch the baking time though, it may take less than for the pizza.
- 15 uncooked jumbo pasta shells
- 1 pound lean ground turkey
- 1 can (10 ounces) enchilada sauce
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 cup fat-free refried beans
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
Directions:Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.
Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!
This is from my Taste of Home cookbook. Easy to make, on the cheaper side of food costs, and it's so much fun to say balls of meat. I like to serve it with mashed potatoes and peas.
- 1 egg, lightly beaten
- 1/4 cup milk
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 3/4 cup quick-cooking oats
- 1/4 cup finely chopped onion
- 1/4 cup minced fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef
- 3 tablespoons all-purpose flour
- CREAM SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (14 ounces) chicken broth
- 2/3 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
Directions:In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.
The cream sauce is good on top of the potatoes as well.
Sunday, January 11, 2009
1 lb. ground beef
1-16 oz can of tomatoes diced
1 cup quick cooking rice
1 cup water
3 T. chopped green peppers
½ t. salt
¾ cup shredded sharp cheddar cheese
1 cup crushed corn chips (Frito’s or Dorito’s)
¾ cup chopped onion
1- 15 ½ oz. can red kidney beans
1 ½ tsp. chile powder
½ tsp. garlic salt
In a skillet or big frying pan- cook ground beef and onion- drain off the fat.
Stir in the undrained tomatoes and undrained beans.
Add rice, water, green pepper, chile powder, salt, garlic salt,
Cook on med- heat then turn down and simmer covered 20 minutes. Stir occasionally.
Top with grated cheddar cheese- heat for 3 minutes, spinkle corn chips around edge of pan.
• ½ cup light corn syrup
• ½ cup light brown sugar packed
• ½ creamy peanut butter
• ½ cup coconut
• 1 cup thin pretzels (be careful not to pour in from the package- the salt all pours in)
• 1 cup Special K cereal
• 1 cup Cheerios cereal
• 1 cup Corn Chex cereal
• ½ cup nuts (peanuts or cashews are good)- optional
1. In a large mixing bowl- combine the pretzel sticks, Special K cereal, Cheerios, Corn Chex, Coconut and nuts (optional). Mix with a wooden spoon.
2. Find a 8” round or square cake pan or pie pan. Take a paper napkin and rub the bottom and the bottom and the sides with butter to grease the pan.
3. In the large saucepan or large frying pan- put in the corn syrup. Scrape it all out with a wooden spoon. Then add the brown sugar. Stir it well with a wooden spoon. Turn on the heat to high and wait until it starts to boil- bubble a bit.
4. Start timing and let it boil for exactly 60 seconds. Take off heat and stir in the peanut butter. Stir well.
5. Now pour the hot mixture into the cereal large bowl. Stir well.
Make sure all the cereal has the goop on it.
6. Smash down with wooden spoon or buttered hands. Let cool for a few minutes- start doing the clean up and dishes.
- 1 french vanilla cake mix
- 1 small box of vanilla pudding
- 1 container of whipped topping
- 1 package of frozen mixed berries, dethawed
- 1. Bake the cake according to the box directions in a 9x13 pan. Let cool.
- 2. Once the cake is cool, take a chopstick and poke holes all over the cake. Don't be shy about poking holes. There should be lots, spaced about 1/4 inch to 1/2 apart.
- 3. Make the pudding according to the box instructions. Before the pudding has set up, pour it all over the top of the cake. This should cause the pudding to go into the chopstick holes.
- 4. Cover the top of the cake with the cool whip. Chill in refrigerator.
- 5. Before serving, pour the mixed berries on the top of the cake.
- 6. Serve and enjoy!
This is a fun recipe that you can experiment with. Try using different flavors of cake mix or pudding. I just posted my favorite combination.
- 3/4 cup(s) fresh orange juice
- 1/3 cup(s) orange blossom or clover honey
- 1 teaspoon(s) grated ginger
- 1 teaspoon(s) garlic
- 1 teaspoon(s) orange zest
- 1 teaspoon(s) salt
- 1/8 teaspoon(s) ground black pepper
- 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
- 1 teaspoon(s) vegetable oil
- 1 teaspoon(s) toasted sesame oil (we didn't use this, because it's expensive to buy just for 1 teaspoon)
- 1 teaspoon(s) toasted sesame seeds
- 1. Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
- 2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
- 3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
Amazing! 4.5/5 stars