Tuesday, December 22, 2009
Tuesday, December 15, 2009
If you're not very fond of cranberries, but like the idea of having them because they are traditional and festive, then you might like this recipe as much as I do. It's become a regular part of our Thanksgiving and/or Christmas meal.
1 lg. (6 oz.) box raspberry jello (sugar free works perfectly)
1 8 oz. can crushed pineapple
1 8 oz. carton Cool Whip
1 C. chopped walnuts
1 lg. can whole-berry cranberries
Make jello using only 2 cups water. (You can use pineapple juice as part of the 2 cups.) Let jello set until just starting to gel, not solid. Empty can of cranberries, Cool Whip, drained pineapple and walnuts in a large bowl. Add jello and mix all together. Best if refrigerated a couple more hours.
This makes a pretty large batch. If you don't have a lot to feed I would half it.
Make the cranberry bowl by freezing water in between two bowls and letting cranberries float in the water. Add enough water to the top bowl to make it heavy enough to give you the thickness you want.
Wednesday, November 11, 2009
3 cups yams cooked mashed by hand (peel off skin)
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs (well beaten)
1 stick butter (room temperature)
1 cup brown sugar
1/3 cup flour
1 cup pecans (chopped)
1/3 stick butter
In mixing bowl, combine crust mixture ingredients and stir well. Set aside.
In another mixing bowl add all the ingredients listed above for yam mixture. Stir all ingredients together until well blended.
Pour yam mixture into a lightly buttered baking dish (9x9). Bake for approx 30 minutes at 350 degrees or until hot in the center.
Remove from oven and spread crust mixture over the top. Turn on the broiler and place dish back in over close to the top of the oven. Brown the crust mixture
Let stand 30 minutes, then enjoy.
Yam Filled Pumpkin--This one was a sweet yam mixture, and the topping on top reminded me of homemade german chocolate cake frosting. It was delicious.
**I personally would not make this in a pumpkin. I would make this in a 9x9 dish.
3 cups yams cooked and mashed
1/2 cup sugar
1/3 cup butter, melted
1/4 cup milk
2 eggs, beaten
1 tsp vanilla
2 qt size pumpkin-cleaned and hollowed out
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
Combine all the ingredients for the yam mixture. Blend until smooth. Fill hollowed out pumpkin with the yam mixture.
Mix all the topping ingredients together. stir well. Sprinkle over the yam mixture.
Place the filled pumpkin in a greased baking dish. Top with the lid to the pumpkin and bake at 375 degrees for 45 minutes. Remove lid and bake an additional 15 minutes. Allow to cool for 15 minutes before serving.
Saturday, November 7, 2009
In a large pot, cook potatoes in water until tender. Drain water from the potatoes, saving 1 1/2 cups of the water and returning to the pot with the potatoes.
Saturday, October 24, 2009
2 T butter
1 c sliced celery
1 c chopped carrot
1/2 t onion powder (or 1/2 cup chopped onion if you prefer)
1 small diced potato
1 teaspoon thyme (if you don't have this go to the store, do not leave this out)
1 teaspoon poultry seasoning (again, go to the store)
4 cans (14 oz) chicken broth
2 chicken bouillon cubes
1/2 lb or 1 1/2 c noodles (penne are my favorite)
2 c cooked chicken, shredded or diced
1/2-3/4 c water
First I like to cook my chicken in a slow cooker on high for 4-6 hours. Put two small chicken breasts in, fill the slow cooker about 1/3 full with water and sprinkle in 1 1/2 teaspoons of onion salt. After the chicken is done, either shred or dice and set aside. On high heat, melt butter in a large pot and saute celery, carrot and onion powder for two minutes. Add potato, thyme, poultry seasoning, chicken broth and bouillon. Bring all to a boil. Add the noodles and chicken and simmer on low for 20 minutes. Depending on how thick you want this to be, add up to 3/4 c water. It's pretty thick if you don't add any extra water due to the noodles.
Tuesday, October 13, 2009
This recipe is great for all kinds of shredded beef. Take advantage of sales (Buy 1 Get 1 Free) and cook up some extra to store in your freezer for future meals. For plain shredded beef, omit the taco seasoning. You can replace it with a packet of onion soup mix, if you like.
Shredded Beef Tacos
3-5 pounds chuck roast (you can use 2 small roasts or 1 big one)
1 packet taco seasoning
1 can beef broth
Preheat crock pot on LOW. Pour beef broth into preheating crock pot.
Sear roast on all sides & place in crock pot.
Thursday, July 9, 2009
½ cup warm water
1 Tablespoon sugar
1 Tablespoon yeast
Combine first three ingredients and set aside for 5 minutes.
3 ½ cups flour (white, wheat or combination of both)
1/2 teaspoon garlic powder
½ teaspoon oregano
1 teaspoon salt
1 Tablespoon sugar
1 cup cold water
1 ½ Tablespoon extra virgin olive oil
Combine dry ingredients then add yeast mixture and mix well. You can let it rise if you want but you don't have to. You can also let it rise a few times and it won't be a problem. Spread on cookie sheet add toppings and cook at 400 degrees for about 20 minutes. Makes 1 cookie sheet pizza.
Saturday, June 27, 2009
I posted a recipe for freezable meat sauce awhile ago & mentioned (as another dinner option) you could serve this meat sauce over french bread & topped with mozzarella cheese. We made it tonight & I wanted to share the results! :)
Paired with a salad it's a yummy, super-quick meal.
Defrost meat sauce. (I used 2 cups for 1/2 french loaf above.)
Heat meat sauce through in microwave or stovetop while hollowing out french loaf.
This is where I went wrong tonight! I cut the loaf in half before hollowing it out. Bad idea - it totally fell apart when we tried to cut it.
Use a whole loaf, just cut off the top third & then hollow out about an inch down. Leave at least half the french bread loaf intact at the bottom for stability.
Partially hollow out loaf of french bread.
Spoon meat sauce into hollowed-out bread & mound it up a bit.
Top with slices of mozzarella cheese (or grated).
Bake 15 minutes at 400*. Serve immediately.
(FYI - Above you see 1/2 french bread with just pizza sauce & cheese for my picky eaters)
Here's the original meat sauce recipe:
I have this meat sauce in my freezer all the time. When I make it, I make 1-2 extra batches & freeze them flat in Ziploc bags. Just pull one out of the freezer in the morning & serve that night for dinner. Love the convenience! Love the taste too! :)
FREEZABLE MEAT SAUCE
1 pound ground turkey (I've never tried ground beef)
1/4 - 1/2 cup chopped onion (for a mild onion, use 1/2 cup - for a stronger onion, use 1/4 cup)
1 T fresh minced garlic
salt & pepper to taste
1 can red kidney beans, drained & rinsed
1 can garbanzo beans (chickpeas), drained & rinsed
4 cups spaghetti sauce (your favorite)
1/4 cup water
Brown ground turkey in a large skillet. Halfway through browning, add chopped onion. Cook until turkey is thoroughly browned & onion is translucent.
Stir in garlic & beans. Add salt & pepper sparingly. (just a few shakes is plenty - or none at all)
Pour in spaghetti sauce & stir to mix well. Only add water if sauce looks too thick - never more than 1/4 cup. Bring to soft boil.
Cover & reduce heat.
Simmer for 15 minutes and serve!
Allow to cool to room temperature.
Spoon into gallon-size Ziploc bag. Push out all the air, seal & lay flat in freezer. On a cookie sheet is great, but on top of something flat like a pizza or pie box is good too.
Once frozen, you can stand it upright & it takes up less than an inch of space.
FOR VEGGIE OPTION:I've used portabella mushrooms, sliced or roughly chopped, instead of the ground turkey. I'm not a mushroom fan, but it was really good!
Thursday, June 11, 2009
2 cups chicken, cooked and shredded
2 Tbsp. olive oil
1 clove garlic crushed
8 oz. tomato sauce
1/4 tsp. salt
3 cups heavy cream
5 chicken bouillon cubes
1/3 cup olive oil
12-18 corn tortillas
1 1/2 cups monterey jack grated cheese
--Saute onion in 2 Tbsp. oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 minutes. In a large saucepan heat cream. Dissolve bouillon in cream; set aside. Dip tortillas, one at a time, in oil turning once for a few seconds to soften; drain on paper towel. Dip tortilla in cream mixture; place on flat surface. Put 3 Tbsp. chicken mixture and roll up. **I also added cheese before I wrapped it up. That was not part of the original recipe. Place rolled tortilla seam side down in 9x13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake @ 350 degrees for 25-30 minutes.
Tuesday, June 9, 2009
3-1.2 oz packets Knorr Roasted Chicken Gravy Mix
4 cups water
2 stalks celery-sliced
1 small onion, peeled and chopped
2 tsp Spice Island Fines Herbs (parsley, chives, chervil, tarragon)
2 cups shredded rotisserie chicken meat (I just cooked chicken in chicken broth)
2 1/2 cups C&W petite peas, corn, petite carrots and snap peas
1 (6.5oz) pouch cornbread mix (I used a box of jiffy cornbread mix)
1/3 cup milk
2 TB melted butter
1/4 cup minced green onion
Whisk together gravy mix and water in a stockpot and bring to a boil. Add celery, onion and herbs. Simmer uncovered for 10 minutes stirring frequently.
Add chicken and vegetable blend. Meanwhile prepare cornbread batter with milk, butter and egg. Stir in green onions and let sit 5 minutes.
Bring chicken mixture back to a boil, drop cornbread mixture in large spoonfuls on top of boiling soup. Cook uncovered for 10 minutes over medium heat. Cover and reduce to simmer and cook another 10 minutes.
Tuesday, June 2, 2009
1 lb stew meat chunks
2 cans reduced sodium beef broth
cornstarch mixed with water
In a skillet brown the stew chunks while seasoning with onion salt. Add 2 cans beef broth. Bring to a boil, cover with lid and reduce heat to a simmer for about an hour or until the beef chunks become soft enough to shred. Return to high heat after meat has been shred and add cornstarch mixture to thicken to gravy consistency.
While the meat is cooking boil the fettucine noodles and cook according to pkg directions.
Serve noodles on plate with beef mixture on top.
**You could use leftover roast, or you could buy the canned Hereford beef chunks to make this recipe in a snap**
Tuesday, May 12, 2009
Thursday, April 2, 2009
I got this recipe from Family Fun Magazine a few years ago. For 20 minutes prep, and 20 minutes in the oven, there's a BIG reward! SUPER yummy, easy & from items you probably have in your fridge & pantry right now.
I like to make it in the morning & keep it in the fridge when I know I'll have a busy day. Just pop it in the oven for 30 minutes, serve it with a salad & you're good to go!
Easy Cheezy Pasta Bake
1 lb dried pasta - the recipe calls for ziti, but I just use whatever I have on-hand.
15-16 oz part-skim ricotta cheese
2 cups shredded mozzarella cheese
3 cups (or 26 oz jar/can) spaghetti sauce
1/4 cup Parmesan cheese
OPTIONAL: 1 lb italian sausage, browned
- Preheat oven to 350* Grease a 9x13" dish.
- Cook pasta according to package directions. Drain.
- In large bowl, stir together cooked pasta, ricotta and 1/2 of the mozzarella cheese (and italian sausage, if you're using it) until well-blended.
4. Pour 1/2 of the spaghetti sauce, covering the bottom of the greased 9x13" pan.
5. Spread pasta/cheese mixture over spaghetti sauce.
6. Top with remaining spaghetti sauce. Sprinkle with Parmesan cheese & remaining mozzarella.
7. Bake uncovered for 20-30 minutes (use the full 30 minutes if you've refrigerated the casserole), until the casserole bubbles on the edges.
Monday, March 23, 2009
We like it best with Sara Lee Brown Sugar Cinnamon bread, but my mom made it with cinnamon-raisin bread when I was growing up. Any firm, sweet bread would do, I think - but we've only used the breads I've mentioned so I can't guarantee results with other breads.
NOTE: with both milks, I use fat-free. You can't tell the difference so why not, right? But if you want to, full-fat or regular works just fine. Use whatever you have on-hand.
Mom's French Toast
1 lb loaf Sara Lee Brown Sugar Cinnamon Bread (or cinnamon raisin bread)
Butter or margarine for the skillet
* Preheat skillet to 350*
* Mix together WELL in a bowl large enough for dipping your bread slices completely:
1 14-oz can fat-free sweetened condensed milk
1/4 - 1/2 cups skim milk
1 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
1 teaspoon vanilla
Dash of salt
Whisk above ingredients together until smooth & the same thickness of cold pancake syrup. Add only enough skim milk to achieve this consistency. Don't add too much! You want it thick enough to coat the bread.
* Butter skillet well. (This will carmelize & make your french toast YUMMY! Don't use sprays like Pam. They don't work well & they leave a strange taste behind.)
* Submerge bread slices & allow to drip just a bit before placing in the buttered skillet.
* Cook coated bread slices 3-4 minutes. Turn when browned thoroughly. Cook 1-2 minutes on second side.
* Serve immediately with butter & syrup OR fresh berries & whipped cream.
Wednesday, March 18, 2009
Thursday, February 19, 2009
I really, really like this recipe. My sister-in-law, Elizabeth, introduced me to it when I lived in her basement during David's undergrad years. I think I made it almost weekly for a while!!! It really is a great dinner, but I suppose it would work fine for a brunch or maybe even a nice breakfast. I made it for a "recipe share" activity once, and everyone was so excited about it, that I had people telling me for several weeks after that they had tried it and shared it with other friends.
Tuesday, February 10, 2009
Biscuit-Top Chicken Pot Pie
Stir until combined in 9x13" casserole dish:
2 cans cream of broccoli soup
1 cup milk
dash of pepper
1/4 tsp dried thyme
Stir into soup mixture:
2 cups cooked & cut-up chicken (leftover chicken or rotisserie chicken works great!)
4 cups pre-cooked veggies your family likes - we use broccoli, potatoes, carrots, corn, & peas(frozen veg, cooked - or - canned veg, drained - or - leftover veggies in your fridge all work well)
Bake 15 minutes in preheated 400* oven.
Meanwhile, cut into quarters:
1 pkg refrigerated biscuits
After 15 minutes, remove casserole from oven and stir soup/veggie/chicken mixture to distribute heat. Drop biscuit quarters on top.
Bake 15-20 minutes more, until biscuit pieces are browned & filling is bubbling.
Saturday, January 10, 2009
1 package (5 links) Johnsonville Mild Italian Sausage
1lb pkg rigatoni pasta
3TB olive oil (I only used 1)
2 cloves minced garlic
1 red bell pepper chopped (I always use peppers from the package of frozen tri colored peppers they sell at the store.)
2TB fresh italian parsley, chopped (I didn't have fresh, so I used my dried spice. I only used 1TB and felt like it was plenty.)
1 jar of your favorite spaghetti sauce
Cook sausage links in skillet until completely cooked through. While sausage is cooking, boil the rigatoni according to package directions. In a large pan, heat olive oil, add garlic and peppers and cook until tender crisp. Add the pasta sauce and let it all simmer together for 15 minutes. Slice the sausage in wheels and add to the cooked and drained pasta. Pour the spaghetti sauce mixture over top and stir. Add fresh parsley. (because I used my dried spice, I added it to the noodles with the meat and tossed it before the sauce went in.) I sprinkled parmesan cheese over top and served.
Thursday, January 8, 2009
When you make this meal, you are actually preping yourself for a second meal with the potatoes. The potatoes you are scooping out can be used and diced up for a Potato Cheese or a Baked Potato soup the next night.
Savannah looked at this and said, "Are those chunks of tomato?" I said, "Yes, and you eat chunks of tomato all the time in the tortilla soup. Just try it!" She did try it and ended up eating her whole potato and a half of another one. Avery said, "gross" also and ended up eating the portion we gave her and she wanted more later in the evening. So, this is KID TESTED! Our family really enjoyed it.
You can always healthy this up by using turkey and I have a butter flavor infused grapeseed oil that I might use next time instead of the butter. You could probably use extra virgin olive oil also. I always use the 2% cheddar cheese and light sour cream anyways. So, I hope this isn't too unhealthy of a meal. Your getting rid of 90% of the starchy potato by scooping it away.
Taco Potato Shells
3 Large baking potatoes
1 TB melted butter or margarine
1 pound ground beef
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 envelope taco seasoning mix
Grated cheddar cheese
green onions (I didn't use)
Clean potatoes and pierce and bake at 375 degrees for 1 hour or until tender. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell. Reserve the potato pulp for another recipe.
* I baked my potatoes in the morning and the were cool by time I cut them and scooped out the middle*
Brush the inside and outside of potato shell with melted butter or margarine. Place cut side up on a baking sheet. Bake uncovered at 375 degrees for 20 minutes.
Meanwhile in a skillet, cook the ground beef until no longer pink. Drain. Add tomatoes and envelope of taco seasoning. Bring to a boil, then turn off heat.
Spoon meat mixture into potato shells that have just been baked, sprinkle tops with cheddar cheese and return to oven for 5-10 minutes or until cheddar cheese is all melted.
Top with sour cream and onions. Serve