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These are very TART but much better than store bought. Very rich so I suggest making them small tarts. Dad would love these!
Ingredients:
Prepared tart shells, baked and cooled
2 cups white sugar
7 tablespoons cornstarch
3 tablespoons lemon zest
1 cup fresh lemon juice
6 egg yolks, slightly beaten
1 1/2 cups half-and-half cream
1/2 cup whipping cream, unwhipped
1/2 cup butter or 1/2 cup margarine cut into pieces
3/4 cup sour cream
cool whip frozen whipped topping
In the microwave or stove top, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half amd whipping cream (can use 2 cups half and half if desired and omit the whipping cream). Whisk to combine.
Cook until thickened. Stir in butter. Whisk until butter is melted and mixture is smooth. Cool to almost room temperature, stirring every so often. Stir in sour cream until well blended. Fill tart shells and top with cool whip.
Tuesday, November 16, 2010
Gluten-Free Chicken Broccoli Cheese Casserole
We have a missionary in our area who has Celiac's and can't have gluten. We have fed them twice now and both times, I had to rack my brain for ideas. Luckily I found this lady's blog. glutenfreemommy.com. We really liked this casserole - even better than when we use cream of mushroom soup. But it doesn't have to be gluten-free if ya don't want it to be.
1 lb cooked chicken, shredded
1 lb fresh broccoli, chopped
2 tablespoons butter
2 tablespoons of rice or soy flour (can use all purpose here if ya don't need it to be gluten-free)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mustard
1 1/2 cups milk
squeeze of lemon juice
1 tablespoon mayonnaise
1 1/2 cups shredded cheddar cheese
1/2 cup gluten-free breadcrumbs (I found some at Sprouts, but you can use regular breadcrumbs here if you don't care about gluten.)
slivered almonds for topping
Melt the butter in a medium saucepan. Add the flour, salt, pepper, mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and stir until thickened. Stir in the shredded cheese. Place the rice, chicken and broccoli in casserole dish. Pour white sauce on top. Top with breadcrumbs and almonds. Bake uncovered at 350 for 30 minutes.
1 lb cooked chicken, shredded
1 lb fresh broccoli, chopped
2 tablespoons butter
2 tablespoons of rice or soy flour (can use all purpose here if ya don't need it to be gluten-free)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mustard
1 1/2 cups milk
squeeze of lemon juice
1 tablespoon mayonnaise
1 1/2 cups shredded cheddar cheese
1/2 cup gluten-free breadcrumbs (I found some at Sprouts, but you can use regular breadcrumbs here if you don't care about gluten.)
slivered almonds for topping
Melt the butter in a medium saucepan. Add the flour, salt, pepper, mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and stir until thickened. Stir in the shredded cheese. Place the rice, chicken and broccoli in casserole dish. Pour white sauce on top. Top with breadcrumbs and almonds. Bake uncovered at 350 for 30 minutes.
Wednesday, November 10, 2010
Chocolate Orange Loaf Cake
Oh My! This is so yummy! We had this at our book club last month and I had to share. The original recipe was in the Better Homes and Garden magazine. You can make it as one big loaf in a 9x5x3 pan or you can make mini loaves which are great to share! This recipe made 3 small loaves.
10 Tblsp. butter
2 Tblsp. corn syrup
1 cup dark brown sugar
2 eggs
1 cup all purpose flour
1/2 tsp baking soda
3 Tblsp. unsweetened cocoa powder
zest of 2 small oranges (1Tblsp)
juice of 1 small orange (3 Tblsp)
Mix butter, syrup, sugar and eggs. Combine flour, soda and powder. Combine the wet and dry ingredients. Add the orange zest and juice. Bake at 325 in greased 9x5x3 pan for 45 mins. (When I made the mini ones I baked them at 350 for about 27 mins).
You can also top this with a glaze....seriously divine! Just mix up some powdered sugar, milk, butter and either vanilla or even orange extract.
Enjoy!
Shelley
10 Tblsp. butter
2 Tblsp. corn syrup
1 cup dark brown sugar
2 eggs
1 cup all purpose flour
1/2 tsp baking soda
3 Tblsp. unsweetened cocoa powder
zest of 2 small oranges (1Tblsp)
juice of 1 small orange (3 Tblsp)
Mix butter, syrup, sugar and eggs. Combine flour, soda and powder. Combine the wet and dry ingredients. Add the orange zest and juice. Bake at 325 in greased 9x5x3 pan for 45 mins. (When I made the mini ones I baked them at 350 for about 27 mins).
You can also top this with a glaze....seriously divine! Just mix up some powdered sugar, milk, butter and either vanilla or even orange extract.
Enjoy!
Shelley
Bean Dip
16 oz. Sour Cream
16 oz Cream Cheese
1 cup (can) Frito Lay Bean Dip
1 pkg. Taco Seasoning
15 shakes Tabasco sauce
3 cups mixed cheeses - Monterray Jack/Sharp Cheddar
Mix sour cream, cream cheese, bean dip, taco sesoning tabasco sause and half of the cheese together. Spread in a 9x13 pan. Bake at 350 for about 20 mins. Add the remaining cheese and place back in the oven till cheese melts on top. Serve with tortilla chips!
16 oz Cream Cheese
1 cup (can) Frito Lay Bean Dip
1 pkg. Taco Seasoning
15 shakes Tabasco sauce
3 cups mixed cheeses - Monterray Jack/Sharp Cheddar
Mix sour cream, cream cheese, bean dip, taco sesoning tabasco sause and half of the cheese together. Spread in a 9x13 pan. Bake at 350 for about 20 mins. Add the remaining cheese and place back in the oven till cheese melts on top. Serve with tortilla chips!
Calling all your favorite fall recipes!!!
So I really haven't been so great about keeping up on here. Life has been a bit hectic with everyone's crazy schedules but now that things are starting to settle down, I have more time to cook!! I know eveyone in my house is excited! I think we are all tired of quesadillas and pasta roni!! So, in an effort to get back in the groove...this is a plea for your favorite fall foods. Post ladies!!!
Monday, October 4, 2010
Lemon Ricotta Pancakes with Sauteed Apples
As I said before I am really into apples right now. I just make this recipe the other morning and it made it into my top 5 breakfasts. I used fresh ricotta and mcintosh apples. I still can't believe that I made something that tasted so good. You don't even need to serve it with syrup.The batter is a little different from other pancake batters I've tried. It doesn't really moisten up until you add the egg white so just be patient and don't add anything. They're perfect!
Lemon Ricotta Pancakes with Sauteed Apples
Mandy
Lemon Ricotta Pancakes with Sauteed Apples
Mandy
Friday, October 1, 2010
Savory Egg Caserole
A friend of ours made this Easter morning for us and I have been dreaming about it ever since. It's a great way to use leftover rolls (they don't have to be the onion rolls if you don't have them on hand but the onion rolls do make it better).
Mandy
Ingredients
•6 whole Onion Rolls
•1 cup Grated Cheddar Cheese
•1-½ stick Butter
•8 ounces, weight Cream Cheese
•10 whole Eggs
•2 cups Milk
•½ teaspoons Dry Mustard
•1 dash Cayenne Pepper
•½ teaspoons Salt
•1 teaspoon Chopped Chives
Preparation Instructions
Generously butter an 9×13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.
Eat. Faint. Repeat.
Mandy
Ingredients
•6 whole Onion Rolls
•1 cup Grated Cheddar Cheese
•1-½ stick Butter
•8 ounces, weight Cream Cheese
•10 whole Eggs
•2 cups Milk
•½ teaspoons Dry Mustard
•1 dash Cayenne Pepper
•½ teaspoons Salt
•1 teaspoon Chopped Chives
Preparation Instructions
Generously butter an 9×13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.
Eat. Faint. Repeat.
Friday, September 10, 2010
Whole Wheat Apple Muffins
Now that fall is among us, I love getting the 1/2 pecks of apples at the store and using them all week. Yesterday I ried a new recipe and it turned out to be delicious. See for yourself!
Whole Wheat Apple Muffins
Whole Wheat Apple Muffins
Tuesday, August 17, 2010
Squash Souffle
Mandy's squash casserole is the best. Since she hasn't posted it yet, I will. It's too good not to share!
2lbs squash, sliced
1 medium onion, chopped
1 tsp. salt
3 tblspn. sugar
3 tblspn. butter
3 tblspn. flour
2 eggs
1 cup milk
1/4 lb sharp cheddar cheese
Combine veggies with salt and sugar in water. Don't completely cover them in water. Boil 20 minutes until translucent. Meanwhile, blend milk, flour, eggs, and cheese in blender. Then drain squash and onions in colander and squeeze out excess water. Mince squash and onion in chopper and add butter. Mix minced veggies with other mixture. Bake at 350 degrees for 45-60 minutes. Top with more cheese.
(Note: may omit butter, flour, milk and substitute 1 cup sour cream and 4 eggs.)
2lbs squash, sliced
1 medium onion, chopped
1 tsp. salt
3 tblspn. sugar
3 tblspn. butter
3 tblspn. flour
2 eggs
1 cup milk
1/4 lb sharp cheddar cheese
Combine veggies with salt and sugar in water. Don't completely cover them in water. Boil 20 minutes until translucent. Meanwhile, blend milk, flour, eggs, and cheese in blender. Then drain squash and onions in colander and squeeze out excess water. Mince squash and onion in chopper and add butter. Mix minced veggies with other mixture. Bake at 350 degrees for 45-60 minutes. Top with more cheese.
(Note: may omit butter, flour, milk and substitute 1 cup sour cream and 4 eggs.)
Creamy Chicken and Wild Rice Soup
This is a creamy, thick, chicken soup and is great on cold days! We made it every week last winter. This recipe came to me from Tracey.
1 1/3 cup wild rice
1 whole chicken (rotisserie chicken works great)
4 cups chicken broth
3 cups water
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup fresh mushrooms
2 TBS chicken bouillon granules
3/4 TSP ground white pepper (optional)
1/2 TSP salt
1/2 cup butter
3/4 cup flour
4 cups milk
Cook wild rice according to package directions (I usually use a box of Uncle Ben's). Remove from heat about 15 minutes before it's done and drain excess liquid.
Cook chicken and cut into bite size pieces.
Saute veggies in a little butter and then add to your broth and water. Add rice. Stir in bouillon, white pepper, and salt. Simmer.
In a seperate sauce pan, melt butter and stir in flour until smooth. Whisk in the milk and continue cooking until mixture is bubbly and thick.
Add broth mixture to the milk mixture. Add chicken and ENJOY!
1 1/3 cup wild rice
1 whole chicken (rotisserie chicken works great)
4 cups chicken broth
3 cups water
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup fresh mushrooms
2 TBS chicken bouillon granules
3/4 TSP ground white pepper (optional)
1/2 TSP salt
1/2 cup butter
3/4 cup flour
4 cups milk
Cook wild rice according to package directions (I usually use a box of Uncle Ben's). Remove from heat about 15 minutes before it's done and drain excess liquid.
Cook chicken and cut into bite size pieces.
Saute veggies in a little butter and then add to your broth and water. Add rice. Stir in bouillon, white pepper, and salt. Simmer.
In a seperate sauce pan, melt butter and stir in flour until smooth. Whisk in the milk and continue cooking until mixture is bubbly and thick.
Add broth mixture to the milk mixture. Add chicken and ENJOY!
Broccoli Cheesy Potato Soup
This one is one of our winter favorates. I like to add a couple cloves of minced garlic and fry some bacon to top it off! Goes great with warm bread on a cold day.
http://allrecipes.com/Recipe/Potato-Broccoli-and-Cheese-Soup/Detail.aspx
http://allrecipes.com/Recipe/Potato-Broccoli-and-Cheese-Soup/Detail.aspx
Shepherd's Pie
Our mom never made shepherd's pie growing up, but my husband loves it, so I had to find a good recipe. Our family loves this one and it is a great way to get everyone to eat their vegetables.
http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx
http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx
Baked Salmon
This is a great recipe for salmon and can be used on tilapia as well.
http://allrecipes.com/Recipe/Baked-Salmon-II/Detail.aspx
http://allrecipes.com/Recipe/Baked-Salmon-II/Detail.aspx
Sunday, August 15, 2010
Smitten Kitchen
Have you been to this food blog yet? Oh. My. Can we say "food porn!" And today I found out the food taste just as delicious as the pictures look. I've been drooling over this site for over a week now and today I made the zucchini and ricotta galette and let me tell you- it was everything I dreamed it would be. You have to make this. Now. Put the ingredients on your grocery list. I made fresh ricotta- which is really easy- and it was incredible. AND beautiful.
Tomorrow night I'm trying another recipe that I am hoping will turn out as good as this did. I also want to try some of the other galette's on her site this week. Let me know if you make anything from there. I would love to hear about it.
Mandy
Tomorrow night I'm trying another recipe that I am hoping will turn out as good as this did. I also want to try some of the other galette's on her site this week. Let me know if you make anything from there. I would love to hear about it.
Mandy
Friday, August 13, 2010
Smoothies
One thing we love to make in the warmer months are smoothies for breakfast. Here are a couple of the combinations we've found that we like. They are all really similar though and you can add and take away whatever you please and it will still be delish!
The basic three ingredients to my smoothies that never change are the following. THis is your base.
Plain yogurt (I always buy it in the big containers)
pineapple juice
honey (we prefer clover)
I fill up my blender about 1/4 to 1/3 full of plain yogurt. Add a cup or more of pineapple juice (more or less depending on how thick you want it). Then add a cup or two of frozen strawberries and a frozen banana (I freeze my ripe bananas). You may want to add even more quantities of fruit depending on how many smoothies you want to make. Then add about 4 T honey (or more to taste). I've also tried strawberries and peaches. Blueberries and bananas. And this morning we did mango, strawberries and banana- a new summertime favorite I think.
Mandy
The basic three ingredients to my smoothies that never change are the following. THis is your base.
Plain yogurt (I always buy it in the big containers)
pineapple juice
honey (we prefer clover)
I fill up my blender about 1/4 to 1/3 full of plain yogurt. Add a cup or more of pineapple juice (more or less depending on how thick you want it). Then add a cup or two of frozen strawberries and a frozen banana (I freeze my ripe bananas). You may want to add even more quantities of fruit depending on how many smoothies you want to make. Then add about 4 T honey (or more to taste). I've also tried strawberries and peaches. Blueberries and bananas. And this morning we did mango, strawberries and banana- a new summertime favorite I think.
Mandy
Friday, August 6, 2010
Mom's Shrimp Gumbo
Sorry for the vagueness of this recipe but this is one of those recipes that mom and grandma troutman made and there really isn't any right amount. Just add seasoning to your taste! I got this recipe watching mom make it because she doesn't have it written down anywhere. But I love it and it makes me thing of Mom and Grandma!
1 bunch green onions
1 bell pepper
1 onion
2 pkgs. frozen okra
celery
Roux
Add all veggies to a big pot! Sprinkle with Roux. Cook to a mush which is about 20 minutes and stirring pretty consistently.
Next add the following-
2 cans diced tomatoes
2 cans tomato sauce
salt
pepper
celery salt
tony's seasoning
garlic powder
2 bay leaves
You will want to add water till you get a good consistency. Add your shrimp at the end and a bit of Gumbo file right before serving. Serve over rice.
***You can also make this as a Chicken Gumbo. Just add chicken broth in place of water and chicken instead of shrimp!
shelley
1 bunch green onions
1 bell pepper
1 onion
2 pkgs. frozen okra
celery
Roux
Add all veggies to a big pot! Sprinkle with Roux. Cook to a mush which is about 20 minutes and stirring pretty consistently.
Next add the following-
2 cans diced tomatoes
2 cans tomato sauce
salt
pepper
celery salt
tony's seasoning
garlic powder
2 bay leaves
You will want to add water till you get a good consistency. Add your shrimp at the end and a bit of Gumbo file right before serving. Serve over rice.
***You can also make this as a Chicken Gumbo. Just add chicken broth in place of water and chicken instead of shrimp!
shelley
Homemade Oreos - so easy!
2 boxes devils food cake mix
2 squares butter
4 eggs
Mix all together. Batter will be stiff. Roll into 1 inch balls. Bake at 400 for 8-10 minutes. Frost two cookies of same size with cream cheese frosting.
Cream Cheese Frosting (This is the recipe I love....fattening yes, but so yummy)
1-- 8 oz. pkg. cream cheese
1/4 butter
2-3 tsp. milk
1 tsp. vanilla
4 c. powdered sugar
Mix cream cheese, butter, milk and vanilla with electric mixer on low until smooth. Gradually add in powdered sugar 1 cup at at time. You can also add food coloring to make them go with whatever holiday or theme you have.
shelley
2 squares butter
4 eggs
Mix all together. Batter will be stiff. Roll into 1 inch balls. Bake at 400 for 8-10 minutes. Frost two cookies of same size with cream cheese frosting.
Cream Cheese Frosting (This is the recipe I love....fattening yes, but so yummy)
1-- 8 oz. pkg. cream cheese
1/4 butter
2-3 tsp. milk
1 tsp. vanilla
4 c. powdered sugar
Mix cream cheese, butter, milk and vanilla with electric mixer on low until smooth. Gradually add in powdered sugar 1 cup at at time. You can also add food coloring to make them go with whatever holiday or theme you have.
shelley
Wednesday, August 4, 2010
My Favorite Website....
I absolutely love http://www.ourbestbites.com/ ! You probably already knew that! Too many of my favorite things are listed on there. It is a gal from Louisiana and a gal from Utah! My two favorite places! Once you check it out you will be hooked! I love their step by step instructions and pictures to boot! Be sure to check out the Baked Creamy Chicken Taquitos, Stuffed Pizza Rolls,Worlds Best Rolls, Sugar Cookies, and Cinnamon Bun Popcorn......Really the list goes on and on. And there are still a few I want to try like homemade Natchitoches Meat Pies! So go check it out!
Tuesday, August 3, 2010
Sausage Pinwheels
These are so yummy and make perfect appetizers for parties and showers.
1 pound ground sausage
1 softened 8 ounce block cream cheese
2 8 ounce refrigerated Pillsbury crescent rolls
Break up and crumble sausage as you brown it in the skillet. Drain fat and allow sausage to cool.
Combine cream cheese and cooled sausage in medium bowl and mix with portable mixer on low speed. This will further crumble the sausage and make it easier to spread. Lay out one tube of crescent rolls in a solid sheet and do not separate rolls. Press seams of the rolls together if they tend to separate. Spread half of the sausage mixture evenly on the crescent roll sheet. Roll up the mixture jelly roll style starting with the long side. Seal seam by lightly pinching dough together. This will make a long roll which will later be cut into slices. Wrap in plastic or wax paper. Repeat with second package of crescent rolls. Refrigerate overnight or up to 24 hours to allow rolls to become firm and easy to cut. Slice and bake in a 375 degree oven until lightly golden brown (approx. for 12 -15 minutes.)
I usually double this recipe and mix one lb, of regular sausage with one lb. spicy sausage for a bit of a kick!
shelley
1 pound ground sausage
1 softened 8 ounce block cream cheese
2 8 ounce refrigerated Pillsbury crescent rolls
Break up and crumble sausage as you brown it in the skillet. Drain fat and allow sausage to cool.
Combine cream cheese and cooled sausage in medium bowl and mix with portable mixer on low speed. This will further crumble the sausage and make it easier to spread. Lay out one tube of crescent rolls in a solid sheet and do not separate rolls. Press seams of the rolls together if they tend to separate. Spread half of the sausage mixture evenly on the crescent roll sheet. Roll up the mixture jelly roll style starting with the long side. Seal seam by lightly pinching dough together. This will make a long roll which will later be cut into slices. Wrap in plastic or wax paper. Repeat with second package of crescent rolls. Refrigerate overnight or up to 24 hours to allow rolls to become firm and easy to cut. Slice and bake in a 375 degree oven until lightly golden brown (approx. for 12 -15 minutes.)
I usually double this recipe and mix one lb, of regular sausage with one lb. spicy sausage for a bit of a kick!
shelley
Homemade Syrup
Melt 1 cube butter
Stir in 1 cup sugar
Add 1 cup cream
Heat and serve with fruit over pancakes! So easy but tastes so yummy! We ususally use raspberries but I'm sure it would be just as good over strawberries or blueberries (fresh or frozen).
shelley
Stir in 1 cup sugar
Add 1 cup cream
Heat and serve with fruit over pancakes! So easy but tastes so yummy! We ususally use raspberries but I'm sure it would be just as good over strawberries or blueberries (fresh or frozen).
shelley
Death By Chocolate Bundt Cake
1 devils food cake mix
4 oz. pkg. instant chocolate pudding mix
16 oz. sour cream
1 cup melted butter (2 sticks)
5 eggs
2 cups semi-sweet mini chocolate chips
Preheat oven to 350. Grease 10" bundt pan. Stir together cake and pudding mix. Add in sour cream, butter and eggs. Beat until well combined. Mix in chocolate chips. Spoon into pan and bake for 50-60 minutes. Cool in pan for 10 minutes. Remove and cool completely. It is great as is or you can sprinkle powdered sugar on top or drizzle a chocolate glaze to make it prettier.
shelley
4 oz. pkg. instant chocolate pudding mix
16 oz. sour cream
1 cup melted butter (2 sticks)
5 eggs
2 cups semi-sweet mini chocolate chips
Preheat oven to 350. Grease 10" bundt pan. Stir together cake and pudding mix. Add in sour cream, butter and eggs. Beat until well combined. Mix in chocolate chips. Spoon into pan and bake for 50-60 minutes. Cool in pan for 10 minutes. Remove and cool completely. It is great as is or you can sprinkle powdered sugar on top or drizzle a chocolate glaze to make it prettier.
shelley
Frank's® Red Hot® Buffalo Chicken Dip
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. This dip can be kept warm in a small crockpot.
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. This dip can be kept warm in a small crockpot.
Tresa's Fresh Salsa
9-10 Roma Tomatoes or 7 large roma romatoes
1/2 yellow onion
1/2 bunch cilantro
1 6oz. can of diced green chilies (you could use a fresh chili)
1 fresh large lime
Salt
If you have a food chopper you can whip this salsa up in minutes. You are just chopping everything up into small pieces. Cut the lime in quarters and squeeze out all the juice. I add anywhere from 1/2 - 1 tsp of salt and mix together. You can add more salt or cilantro to taste or even more chilies to make it hotter.
By using the chopper you will get a chunkier salsa. I have a food processor and just toss everything in at once for a smoother salsa since my kids aren't too keen on the chunks.
shelley
1/2 yellow onion
1/2 bunch cilantro
1 6oz. can of diced green chilies (you could use a fresh chili)
1 fresh large lime
Salt
If you have a food chopper you can whip this salsa up in minutes. You are just chopping everything up into small pieces. Cut the lime in quarters and squeeze out all the juice. I add anywhere from 1/2 - 1 tsp of salt and mix together. You can add more salt or cilantro to taste or even more chilies to make it hotter.
By using the chopper you will get a chunkier salsa. I have a food processor and just toss everything in at once for a smoother salsa since my kids aren't too keen on the chunks.
shelley
Veggie Salsa
2 cans corn, drained
1 can black beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
2 avacadoes diced
3-4 large tomatoes diced (hot house) (or 5-6 roma)
1 bunch cilantro, chopped
1 bunch green onions, chopped
Combine ingredients and set aside
Dressing:
1 pkg Good season Italian dressing
1/3 c oil
1/3 c white vinegar
Pour over salsa just before serving and serve with chips. (I don’t use all the dressing maybe 2/3rds)
shelley
1 can black beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
2 avacadoes diced
3-4 large tomatoes diced (hot house) (or 5-6 roma)
1 bunch cilantro, chopped
1 bunch green onions, chopped
Combine ingredients and set aside
Dressing:
1 pkg Good season Italian dressing
1/3 c oil
1/3 c white vinegar
Pour over salsa just before serving and serve with chips. (I don’t use all the dressing maybe 2/3rds)
shelley
Lebanese-Style Red Lentil Soup
Lebanese-Style Red Lentil Soup
I really like this lentil soup recipe. You could even use it as a sauce to pour over some basmati rice. Andrew doesn't like it b/c it cleans him out. That shouldn't be a worry with us Thompson girls though. The kiddos love this too. Super healthy too.
My changes- I saute the onions and garlic together first, then add broth and lentils. I use veggie broth cubes to make this totally vegetarian/vegan. Sometimes I shred a couple of carrots and saute them with the onions too for extra veggies. I never have cilantro on hand so I rarely add that. And it calls for too much lemon juice- maybe cut it in half. Oh and, I never blend it. Just let it simmer longer.
I really like this lentil soup recipe. You could even use it as a sauce to pour over some basmati rice. Andrew doesn't like it b/c it cleans him out. That shouldn't be a worry with us Thompson girls though. The kiddos love this too. Super healthy too.
My changes- I saute the onions and garlic together first, then add broth and lentils. I use veggie broth cubes to make this totally vegetarian/vegan. Sometimes I shred a couple of carrots and saute them with the onions too for extra veggies. I never have cilantro on hand so I rarely add that. And it calls for too much lemon juice- maybe cut it in half. Oh and, I never blend it. Just let it simmer longer.
Caramel Pecan Brownies
Ingredients:
1 box Triple Chocolate Chunk Brownies
1 bag caramels
1 small can evaporated milk
chopped pecans
Make brownies according to package directions. Lay a piece of parchment paper in a 9x13 pan. Pour in half of the brownie mixture. Sprinkle with pecans and bake at 350 for 12 minutes or so. Meanwhile unwrap the caramels and melt them down in a pot with 1/3 to 1/2 cup evaporated milk. Stir constantly to avoid scorching. When brownie is ready, pour caramel mixture evenly over bottom. Next spread the other half of the brownie mixture over the caramel, careful not to mix layers (this can take a while). Then sprinkle with more chopped pecans on top and bake for another 25 minutes or so. Check them at 20 to make sure they aren't getting burned. Let them cool before cutting.
Don't bother making these without the pecans (Laura!). They really make the brownie.
1 box Triple Chocolate Chunk Brownies
1 bag caramels
1 small can evaporated milk
chopped pecans
Make brownies according to package directions. Lay a piece of parchment paper in a 9x13 pan. Pour in half of the brownie mixture. Sprinkle with pecans and bake at 350 for 12 minutes or so. Meanwhile unwrap the caramels and melt them down in a pot with 1/3 to 1/2 cup evaporated milk. Stir constantly to avoid scorching. When brownie is ready, pour caramel mixture evenly over bottom. Next spread the other half of the brownie mixture over the caramel, careful not to mix layers (this can take a while). Then sprinkle with more chopped pecans on top and bake for another 25 minutes or so. Check them at 20 to make sure they aren't getting burned. Let them cool before cutting.
Don't bother making these without the pecans (Laura!). They really make the brownie.
Lemon Square Bars
Lemon Square Bars
I think we are all fans of lemon bars so I thought I would post the link to the best I've ever found. These are great, but heavy.
I think we are all fans of lemon bars so I thought I would post the link to the best I've ever found. These are great, but heavy.
Belgium Waffles
Belgium Waffles
These are fabulous! I make them the night before so they are ready to go in the morning.
These are fabulous! I make them the night before so they are ready to go in the morning.
Puffed Oven Pancake
Ingredients:
2 T butter
3 eggs
1/2 C flour
1/2 C milk
1/4 t salt
fresh fruit
cinnamon (optional)
Directions:
Place butter in skillet and place in 400 oven while butter melts. Meanwhile mix eggs, milk, flour and salt. Pour into hot skillet and bake 20-30 or until well browned and puffy. Top with fresh fruit.
I like to add my fruit to the pancake while it bakes. I make with 2 different kinds of fruit- apples or peaches. I usually cut up 4/5 pieces of fruit and add the the mixture with a little cinnamon before pouring it into the skillet. Serve with syrup.
2 T butter
3 eggs
1/2 C flour
1/2 C milk
1/4 t salt
fresh fruit
cinnamon (optional)
Directions:
Place butter in skillet and place in 400 oven while butter melts. Meanwhile mix eggs, milk, flour and salt. Pour into hot skillet and bake 20-30 or until well browned and puffy. Top with fresh fruit.
I like to add my fruit to the pancake while it bakes. I make with 2 different kinds of fruit- apples or peaches. I usually cut up 4/5 pieces of fruit and add the the mixture with a little cinnamon before pouring it into the skillet. Serve with syrup.
Truck Stop Buttermilk Pancakes
Truck Stop Buttermilk Pancakes
I LOVE this pancake recipe but I think it calls for too much milk so I leave some out. Also I cut it down just for my family b/c this would make enough for an army.
So I use 2 of everythin instead of 5.
2 C flour
2 eggs
2 C buttermilk
2 T butter
2 t baking powder
2 t baking soda 2 T sugar
It's a great recipe b/c if you want less you can just do one of everything or if you want more you can do 3 or 4 of everything. It's easy to remember. Some great pancake ideas: frozen blueberries of course are tops, bananas-pecans-chocolate chips are a great combination, or if I have leftover pumpkin from making pumpkin fettucine I'll toss that in for a great fall pumpkin taste. I also make these with half wheat flour and you can't tell the difference.
I LOVE this pancake recipe but I think it calls for too much milk so I leave some out. Also I cut it down just for my family b/c this would make enough for an army.
So I use 2 of everythin instead of 5.
2 C flour
2 eggs
2 C buttermilk
2 T butter
2 t baking powder
2 t baking soda 2 T sugar
It's a great recipe b/c if you want less you can just do one of everything or if you want more you can do 3 or 4 of everything. It's easy to remember. Some great pancake ideas: frozen blueberries of course are tops, bananas-pecans-chocolate chips are a great combination, or if I have leftover pumpkin from making pumpkin fettucine I'll toss that in for a great fall pumpkin taste. I also make these with half wheat flour and you can't tell the difference.
Eggplant Parmesan
Ingredients:
1 large eggplant
bread crumbs
itialian seasoning
Spaghetti sauce
1 C ricotta cheese
1 C parmesan
Directions:
Dip eggplant in an egg and coat with bread crumbs with italian seasoning mixed in. Fry until golden brown and lay out on paper towel to drain. Combine ricotta and parmesan cheese. In a 8x8 or 9x9 pan put down one thin layer of spaghetti sauce. Then one layer of the eggplant. Add one layer of sauce (be generous this time) then one layer of the cheese mixture. Repeat layers ending with the cheese lay on top. Bake at 375 for about 30 minutes.
When I make this I use 2 jars of sauce. I really like the Classico brand tomato and basil. Don't buy crappy sauce. It will taste better if you get a step up. Also I like to make my own ricotta. Super easy. Just pour a gallon of whole milk in a pot. Add a t of citric acid and 1 or 2 tsp sea salt and heat up to 195 stirring constantly. When it reached 195 turn off heat and let sit 5 mintues. Skim off the curds and let them drain in a cheese cloth or butter muslin for 30 min. and there is your ricotta!
1 large eggplant
bread crumbs
itialian seasoning
Spaghetti sauce
1 C ricotta cheese
1 C parmesan
Directions:
Dip eggplant in an egg and coat with bread crumbs with italian seasoning mixed in. Fry until golden brown and lay out on paper towel to drain. Combine ricotta and parmesan cheese. In a 8x8 or 9x9 pan put down one thin layer of spaghetti sauce. Then one layer of the eggplant. Add one layer of sauce (be generous this time) then one layer of the cheese mixture. Repeat layers ending with the cheese lay on top. Bake at 375 for about 30 minutes.
When I make this I use 2 jars of sauce. I really like the Classico brand tomato and basil. Don't buy crappy sauce. It will taste better if you get a step up. Also I like to make my own ricotta. Super easy. Just pour a gallon of whole milk in a pot. Add a t of citric acid and 1 or 2 tsp sea salt and heat up to 195 stirring constantly. When it reached 195 turn off heat and let sit 5 mintues. Skim off the curds and let them drain in a cheese cloth or butter muslin for 30 min. and there is your ricotta!
Chicken Croissants
Ingredients:
4 oz cream cheese softened
2 T butter
2 C cubed chicken
1/4 t salt
1/8 t pepper
2/3 T milk
1 T chopped pimentos
1/2 t green onions
4 oz can water chestnuts
8 oz can croissants
3/4 C crushed croutons
Directions:
Blend cream cheese and butter, then add everything else (except croutons). Fold out your croissants and pair 2 togeter to make a square (or rectangle). Put a heaping spoonful inside each square and bring edges up to center to seal them. Brush with a little melted butter and sprinkle with crushed croutons. Bake at 350 for 20-25 minutes.
4 oz cream cheese softened
2 T butter
2 C cubed chicken
1/4 t salt
1/8 t pepper
2/3 T milk
1 T chopped pimentos
1/2 t green onions
4 oz can water chestnuts
8 oz can croissants
3/4 C crushed croutons
Directions:
Blend cream cheese and butter, then add everything else (except croutons). Fold out your croissants and pair 2 togeter to make a square (or rectangle). Put a heaping spoonful inside each square and bring edges up to center to seal them. Brush with a little melted butter and sprinkle with crushed croutons. Bake at 350 for 20-25 minutes.
Chicken Thai Pizza by Rachel Ray
Chicken Thai Pizza
I promise you will LOVE this recipe! You can leave off the sprouts if you don't have them.
I promise you will LOVE this recipe! You can leave off the sprouts if you don't have them.
Zucchini Pizza Crust
Zucchini Crust Pizza
I like to toss my shredded zucchini with a little salt and let it drain a little while so that it's as dry as possible. Squeeze out as much of the juice as you can.
I like to toss my shredded zucchini with a little salt and let it drain a little while so that it's as dry as possible. Squeeze out as much of the juice as you can.
Italian Tortelli Soup
Ingredients:
1 lb sweet Italian sausage, casings removed
1 C chopped onion
2 cloves garlic
5 C beef broth
1/2 C water
4 large tomatoes, peeled, seeded and chopped (or you can use canned)
1 C thinly sliced carrots
1/2 T fresh basil
1/2 t dried oregano
1 8oz can tomato sauce
1 1/2 C sliced zucchini
8 oz frozen tortellini pasta
3 T chopped fresh parsley
Directions:
In a large pot brown sausage. Remove sausage and drain, reserving 1 T of the drippings. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomatoe sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 mintues. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
1 lb sweet Italian sausage, casings removed
1 C chopped onion
2 cloves garlic
5 C beef broth
1/2 C water
4 large tomatoes, peeled, seeded and chopped (or you can use canned)
1 C thinly sliced carrots
1/2 T fresh basil
1/2 t dried oregano
1 8oz can tomato sauce
1 1/2 C sliced zucchini
8 oz frozen tortellini pasta
3 T chopped fresh parsley
Directions:
In a large pot brown sausage. Remove sausage and drain, reserving 1 T of the drippings. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomatoe sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 mintues. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Cornbread
The title should be more like Corncake. This is the BEST cornbread recipe ever! (sorry mom)
Ingredients:
3 eggs
1 1/2 C milk
2 cubes melted butter
3 C Bisquick
3/4 t baking powder
1/2 C cornmeal
1 C sugar
Directions:
Mix all ingredients together. Pour into ungreased 9x13 pan. Bake 35-40 mintues. Great with mexican food or soup.
Ingredients:
3 eggs
1 1/2 C milk
2 cubes melted butter
3 C Bisquick
3/4 t baking powder
1/2 C cornmeal
1 C sugar
Directions:
Mix all ingredients together. Pour into ungreased 9x13 pan. Bake 35-40 mintues. Great with mexican food or soup.
Pad Thai by Owen Witesman
Ingredients:
1 12oz package rice noodles (wide)
2 T butter
1 lb boneless, skinless chicken cut into bite size pieces
1/4 C vegetable oil
4 eggs
1 T vinegar
1 T fish sauce
3 T sugar
1 T crushed red pepper (or to taste, I only add 1 or 2 t)
garlic
2 T soy sauce
2 T lemon juice
Ketchup to taste (and for color)
3 green onions
1/4 C crushed peanuts
2 C bean sprouts
Directions:
Soak rice noodles in cold water 30-50 minutes, or until soft. Drain, set aside. Heat butter in a wok or large heavey skillet. Saute chicken and garlic (2 or 3 cloves) until brown. Remove and set aside. Heat oil in wok over MH heat. Crack eggs into hot oil and cook until firm. Stir in chicken. Add softened noondles, vinegar, fish sauce, sugar, red pepper, soy sauce, and lemon juice. Mix while cooking until noodles are tender. Add green onions, bean sprouts and crushed peanuts and mix for 1 or 2 minutes more.
1 12oz package rice noodles (wide)
2 T butter
1 lb boneless, skinless chicken cut into bite size pieces
1/4 C vegetable oil
4 eggs
1 T vinegar
1 T fish sauce
3 T sugar
1 T crushed red pepper (or to taste, I only add 1 or 2 t)
garlic
2 T soy sauce
2 T lemon juice
Ketchup to taste (and for color)
3 green onions
1/4 C crushed peanuts
2 C bean sprouts
Directions:
Soak rice noodles in cold water 30-50 minutes, or until soft. Drain, set aside. Heat butter in a wok or large heavey skillet. Saute chicken and garlic (2 or 3 cloves) until brown. Remove and set aside. Heat oil in wok over MH heat. Crack eggs into hot oil and cook until firm. Stir in chicken. Add softened noondles, vinegar, fish sauce, sugar, red pepper, soy sauce, and lemon juice. Mix while cooking until noodles are tender. Add green onions, bean sprouts and crushed peanuts and mix for 1 or 2 minutes more.
Instant Black Bean Dip
Ingredients:
1 can black beans, drained
1 t olive oil
2 t lemon juice
1 clove garlic, chopped
1/4 t chili pepper
1/2 t salt
Directions:
Toss all ingredients into food processor. Blend well until it's a consistency you like. Serve with tortilla chips, pita wedges, or chopped veggies.
1 can black beans, drained
1 t olive oil
2 t lemon juice
1 clove garlic, chopped
1/4 t chili pepper
1/2 t salt
Directions:
Toss all ingredients into food processor. Blend well until it's a consistency you like. Serve with tortilla chips, pita wedges, or chopped veggies.
Killer Potatoes by Rebecca Swanson
Not just "funeral potatoes." These potatoes are so good they are called KILLER potatoes.
Ingredients:
16 oz bag frozen hash browns
1 4 oz can sliced mushrooms
1 can cream of mushroom/celery soup
3/4 C sour cream
1 C sharp grated cheddar cheese
1/4 C green onion
1/2 t seasoned salt
paprika optional
Directions:
Place 8 oz. thawed hashbrowns in bottom of 9x9 pan. Blend remaining ingredients (not paprika). Pour 1/2 mixture over first layer. Repeat. Sprinkle with paprika. Bake 350 for 45 minutes.
Ingredients:
16 oz bag frozen hash browns
1 4 oz can sliced mushrooms
1 can cream of mushroom/celery soup
3/4 C sour cream
1 C sharp grated cheddar cheese
1/4 C green onion
1/2 t seasoned salt
paprika optional
Directions:
Place 8 oz. thawed hashbrowns in bottom of 9x9 pan. Blend remaining ingredients (not paprika). Pour 1/2 mixture over first layer. Repeat. Sprinkle with paprika. Bake 350 for 45 minutes.
Taciladas by Rebecca Swanson
My friend and her mom came up with this recipe. It's a combination of tacos and enchiladas- taciladas!
Ingredients:
1 lb beef
taco seasoning
1 can refried beans
1 can tomato soup
1 can mushroom soup
1 can red enchilada sauce
flour tortillas
cheddar cheese
Directions:
Brown beef with taco seasoning. Add refried beans. Roll this mixture up in flour tortillas like enchiladas- adding some cheese inside. Combine the soup and enchilada sauce and pour over the top. Top with cheese and bake at 375 or so until bubbly- maybe 20 minutes or so.
Ingredients:
1 lb beef
taco seasoning
1 can refried beans
1 can tomato soup
1 can mushroom soup
1 can red enchilada sauce
flour tortillas
cheddar cheese
Directions:
Brown beef with taco seasoning. Add refried beans. Roll this mixture up in flour tortillas like enchiladas- adding some cheese inside. Combine the soup and enchilada sauce and pour over the top. Top with cheese and bake at 375 or so until bubbly- maybe 20 minutes or so.
Clam Chowder by Jan Burton
Ingredients:
2 6 1/2oz cans minced clams
1 C minced onion
1 C finely chopped celery
2 C chopped potatoes
3/4 C butter
3/4 C flour
1 Qt half and half
1 1/2 t salt (or more)
1/2 t sugar
pepper to taste
Directions:
Combine onion, celery, and potatoes in pot. Pour juice from clams over the top. Add just enough water to barely cover the veggies (none floating). Boil, then cover and simmer for 25 minutes. Add butter and let melt. Then add clams. Add half of the half & half to the soup mixture. Get hot but don't boil. The other half you will put in a blender with the flour, salt, sugar, and pepper. Immeadiately after mixing (or your flour will clump up) put it into the pot with the rest of the soup and let thicken.
2 6 1/2oz cans minced clams
1 C minced onion
1 C finely chopped celery
2 C chopped potatoes
3/4 C butter
3/4 C flour
1 Qt half and half
1 1/2 t salt (or more)
1/2 t sugar
pepper to taste
Directions:
Combine onion, celery, and potatoes in pot. Pour juice from clams over the top. Add just enough water to barely cover the veggies (none floating). Boil, then cover and simmer for 25 minutes. Add butter and let melt. Then add clams. Add half of the half & half to the soup mixture. Get hot but don't boil. The other half you will put in a blender with the flour, salt, sugar, and pepper. Immeadiately after mixing (or your flour will clump up) put it into the pot with the rest of the soup and let thicken.
Chicken Tortellin Soup by Ally Warner
8 C water
3 cans chicken broth
3 cans chicken soup
2 C cubed chicken (cooked)
1 C chopped onions
2 C sliced carrots
2 garlic cloves, minced
1 t basil
1 t oregano
7-10 oz package cheese tortellini
9-12 oz package cut broccoli, thawed (or you can use fresh)
Directions:
In large saucepot (really you want it to be really big or you'll need to cut the recipe down a bit. I make about 2/3 of the soup recipe), combine first 9 ingredients. Bring to a boil. Add tortelli; simmer uncovered for 30 minutes. Add broccolit and simmer another 5-10 minutes until broccoli is tender. Serve with parmesan cheese sprinkled on the top.
3 cans chicken broth
3 cans chicken soup
2 C cubed chicken (cooked)
1 C chopped onions
2 C sliced carrots
2 garlic cloves, minced
1 t basil
1 t oregano
7-10 oz package cheese tortellini
9-12 oz package cut broccoli, thawed (or you can use fresh)
Directions:
In large saucepot (really you want it to be really big or you'll need to cut the recipe down a bit. I make about 2/3 of the soup recipe), combine first 9 ingredients. Bring to a boil. Add tortelli; simmer uncovered for 30 minutes. Add broccolit and simmer another 5-10 minutes until broccoli is tender. Serve with parmesan cheese sprinkled on the top.
Monday, August 2, 2010
Easy Creamy Ravioli with Pesto Gratin
Sounds fancy right? Check it out ladies, a really delicious 3 ingredient recipe. I kid you not. Super easy to put together too.
Ingredients:
Cooked 16-18 oz of fresh or frozen cheese ravioli according to package directions (frozen is usually cheaper)
1 C heavy cream
1/4 C basil pesto
Directions:
In a large bowl mix together the cream and the pesto. Mix with ravioli. Transfer to a shallow baking dish and sprinkle with parmesan cheese (optional). Bake at 375 until golden and bubbling, 25-30 minutes.
Ingredients:
Cooked 16-18 oz of fresh or frozen cheese ravioli according to package directions (frozen is usually cheaper)
1 C heavy cream
1/4 C basil pesto
Directions:
In a large bowl mix together the cream and the pesto. Mix with ravioli. Transfer to a shallow baking dish and sprinkle with parmesan cheese (optional). Bake at 375 until golden and bubbling, 25-30 minutes.
Four Cheese Macaroni
Here is the link to my favorite macaroni recipe. I like to leave out the processed cheese- it's too creamy for me, but you might love it. It's got great reviews for a reason!
Four Cheese Macaroni
Four Cheese Macaroni
Easy Creamy Crockpot Chicken
4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream
Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving. Serve over rice.
This is one of Emma's favorite meals!
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream
Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving. Serve over rice.
This is one of Emma's favorite meals!
Linda's Easy Chicken Salad
8 chicken breasts
celery (enough to make it crunchy)
mayonnaise
miracle whip
seasoned salt
pita bread
alfalfa sprouts
salted cashews
Cook, chop and shred chicken. Toss in celery. Add equal parts of mayo and miracle whip till desired consistency. Mix in seasoned salt. We use Tony's, mostly because we use Tony's for everything. Fill the pitas with chicken salad and if you want to go all out top with sprouts and cashews. Don't worry though, it's still great on plain old bread or croissants. And Erin loves it with crackers!
Shelley
celery (enough to make it crunchy)
mayonnaise
miracle whip
seasoned salt
pita bread
alfalfa sprouts
salted cashews
Cook, chop and shred chicken. Toss in celery. Add equal parts of mayo and miracle whip till desired consistency. Mix in seasoned salt. We use Tony's, mostly because we use Tony's for everything. Fill the pitas with chicken salad and if you want to go all out top with sprouts and cashews. Don't worry though, it's still great on plain old bread or croissants. And Erin loves it with crackers!
Shelley
Cadbury Egg Cookies ....Anytime Cookies really
1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*
*If it's not Easter try these cookies with white chocolate or PB chips- they're so yummy!
Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them until they're sufficiently crumbled
Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack if they make it that far! They are so good warm. Seriously, these are so yummy! I think around Christmas they make a Christmas cadbury egg in greens and reds. I so can't wait....till then we will just mix in which chocolate or pb chips. You can check out step by step instructions at http://www.ourbestbites.com/2009/04/cadbury-egg-cookies.html
Shelley
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*
*If it's not Easter try these cookies with white chocolate or PB chips- they're so yummy!
Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them until they're sufficiently crumbled
Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack if they make it that far! They are so good warm. Seriously, these are so yummy! I think around Christmas they make a Christmas cadbury egg in greens and reds. I so can't wait....till then we will just mix in which chocolate or pb chips. You can check out step by step instructions at http://www.ourbestbites.com/2009/04/cadbury-egg-cookies.html
Shelley
Cajun Chicken Pasta
3 boneless, skinless chicken breasts
3 tsp. cajun seasoning (aka Tony's)
4 tbsp. butter or margarine
3 cups heavy cream
4 oz. cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. Tony's
3/4 cup parmesean cheese
cooked pasta - my kids love the small farfalle that Barilla makes
In a large resealable plastic bag place chicken. You can thin it out this way by giving it a good beating too. Toss in the 3 tsp. Tony's and coat chicken. In a large skillet, sautee chicken in 2 tblsp. butter over med. heat. When done set aside. (I usually let it sit in the fridge for a bit so that it's easier to slice into strips)
Grab a second skillet and combine heavy cream, butter, cream cheese, spices and parmesean cheese over medium heat stirring occasionally. You really can't go wrong with the sauce. You can tweak the amounts of seasonings to your taste. And I always seem to add more cheese than it calls for. I have even added a bit of mozzerella to it as well.
When done, spoon over cooked pasta. You can mix the chicken in but we like to make it look like Chili's cajun pasta so we place the cooked sliced chicken on top of each individual serving of pasta. Sprinkle a bit more parmesean on top and serve with a thick slice of garlic texas toast.
Shelley
3 tsp. cajun seasoning (aka Tony's)
4 tbsp. butter or margarine
3 cups heavy cream
4 oz. cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. Tony's
3/4 cup parmesean cheese
cooked pasta - my kids love the small farfalle that Barilla makes
In a large resealable plastic bag place chicken. You can thin it out this way by giving it a good beating too. Toss in the 3 tsp. Tony's and coat chicken. In a large skillet, sautee chicken in 2 tblsp. butter over med. heat. When done set aside. (I usually let it sit in the fridge for a bit so that it's easier to slice into strips)
Grab a second skillet and combine heavy cream, butter, cream cheese, spices and parmesean cheese over medium heat stirring occasionally. You really can't go wrong with the sauce. You can tweak the amounts of seasonings to your taste. And I always seem to add more cheese than it calls for. I have even added a bit of mozzerella to it as well.
When done, spoon over cooked pasta. You can mix the chicken in but we like to make it look like Chili's cajun pasta so we place the cooked sliced chicken on top of each individual serving of pasta. Sprinkle a bit more parmesean on top and serve with a thick slice of garlic texas toast.
Shelley
Zuppa Toscana Soup
1 lb. mild Italian sausage browned
6 cups of chicken broth
1/4 chopped onion
4 potatoes sliced
2 cups chopped kale
1 tblsp. Italian seasoning
1 1/2 cups heavy whipping cream
Boil chicken broth, kale and onion until soft. Add browned sausage, potatoes, and italian seasoning and let simmer. When potatoes are soft add whipping cream. Serve hot with bread.
Shelley
6 cups of chicken broth
1/4 chopped onion
4 potatoes sliced
2 cups chopped kale
1 tblsp. Italian seasoning
1 1/2 cups heavy whipping cream
Boil chicken broth, kale and onion until soft. Add browned sausage, potatoes, and italian seasoning and let simmer. When potatoes are soft add whipping cream. Serve hot with bread.
Shelley
Let the fun begin!
ok ladies, so here it is! time to start posting your favorite tried and true recipes or just the one that you attempted last night that needs to be shared. my family is so tired of the same old stuff so let's help each other mix it up! also, post any great family recipes that you have.
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