I can honestly say that my husband came up with this recipe for cornbread on his own. It is so good and it has become a new family favorite. The kids will eat this on its own...like they're eating a cookie.
What you'll need:
*2 cups all-purpose flour
*2 cups cornmeal
*2/3 cup sugar
*2/3 cup brown sugar
*2 tsp. salt
*7 tsp. baking powder
*2 eggs
*2 cups milk
*2/3 cup canola oil (or veg oil...whichever you have)
What you do:
1. Mix all the dry ingredients together.
2. Add the wet ingredients to the dry ingredients. Mix really well.
3. Pour batter into a well-greased and floured 9x13 baking dish.
4. Bake at 400 degrees F for 25-30 minutes.
Thursday, December 29, 2011
Sausage Potato Casserole
This recipe came from a cookbook that was put together by my MIL's 4th husband's family. Don't ask.
What you'll need:
*1 lb. ground pork sausage
*3/4 cup milk
*1/2 tsp. salt
*3 cups potatoes, peeled and thinly sliced
*1 can cream of mushroom soup
*1/4 tsp. ground pepper
*1 cup shredded cheddar cheese
What you do:
1. In a large skillet, cook sausage until it is no longer pink; drain.
2. In a bowl, combine the soup, milk, salt, and pepper.
3. In an ungreased 9x13 baking dish, layer half the potatoes, then the soup, then the sausage; repeat the layers.
4. Cover and bake at 350 degrees F for 1 1/2 hours (aka 90 minutes).
5. Sprinkle with cheese and return to oven until cheese is melted (about 5 minutes).
*NOTE: I don't actually measure the potatoes after I have sliced them...and it doesn't have to be "3 cups" worth of potatoes. You can stack them as deep as you like...which is what I do. Just make sure that you make more of the soup/milk mixture to accomodate all those taters!
What you'll need:
*1 lb. ground pork sausage
*3/4 cup milk
*1/2 tsp. salt
*3 cups potatoes, peeled and thinly sliced
*1 can cream of mushroom soup
*1/4 tsp. ground pepper
*1 cup shredded cheddar cheese
What you do:
1. In a large skillet, cook sausage until it is no longer pink; drain.
2. In a bowl, combine the soup, milk, salt, and pepper.
3. In an ungreased 9x13 baking dish, layer half the potatoes, then the soup, then the sausage; repeat the layers.
4. Cover and bake at 350 degrees F for 1 1/2 hours (aka 90 minutes).
5. Sprinkle with cheese and return to oven until cheese is melted (about 5 minutes).
*NOTE: I don't actually measure the potatoes after I have sliced them...and it doesn't have to be "3 cups" worth of potatoes. You can stack them as deep as you like...which is what I do. Just make sure that you make more of the soup/milk mixture to accomodate all those taters!
Homemade Fresh Bacon Bits
This recipe for bacon bits is recipe #242966 on Recipezaar's web-site.
What you do:
1. Partially freeze your package of bacon so that it holds together better while slicing.
2. Using a sharp knife, cut the frozen bacon into long strips about a 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about a 1/4 inch wide.
4. Sprinkle with pepper, if desired (I don't do this).
5. Fry over medium-high heat until crisp.
6. Remove with a slotted spoon and drain on paper towels.
What you do:
1. Partially freeze your package of bacon so that it holds together better while slicing.
2. Using a sharp knife, cut the frozen bacon into long strips about a 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about a 1/4 inch wide.
4. Sprinkle with pepper, if desired (I don't do this).
5. Fry over medium-high heat until crisp.
6. Remove with a slotted spoon and drain on paper towels.
Creamy Potato Soup
"Easy and very creamy soup with taste! Great served with grilled cheese sandwiches. Will satisfy even the meat lovers in your family." ~Karen from Colorado.
This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!
What you'll need:
*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste
What you do:
1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)
2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.
3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.
4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.
5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.
6. Add milk a little at a time if the soup is too thick for your taste.
*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).
This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!
What you'll need:
*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste
What you do:
1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)
2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.
3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.
4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.
5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.
6. Add milk a little at a time if the soup is too thick for your taste.
*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).
Friday, October 28, 2011
Homemade Corn Tortillas
I actually got this recipe off my bag of Masa de Maiz (Corn Masa Flour). These are pretty darn tasty.
What you need:
*2 cups instant corn masa flour
*1/4 tsp. salt
*1 3/4 cups warm water
(This amount will make approximately 16 corn tortillas)
What you do:
1. Combine the masa, salt, and warm water in a bowl and mix with your hands. Add extra water by the Tbsp. to reach a soft dough (mashed potato consistency). Mix for about 4 minutes. Allow masa to sit for 10 minutes.
2. Cut 2 squares of wax paper for each tortilla being prepared. Form masa into 2 Tbsp. size balls. Place a sheet of wax paper on both sides of the masa ball and place in a tortilla press. Lightly press the tortilla to the desired thickness; set aside with the wax paper. Finish making the rest of the tortillas in the same manner.
3. Heat a large non-stick skillet, ungreased griddle or comal over high heat for about 3 minutes. Remove the wax paper from the tortilla and cook for 1 minute per side. Store in a tortilla warmer (if you have one) or a gallon size Ziploc bag.
What you need:
*2 cups instant corn masa flour
*1/4 tsp. salt
*1 3/4 cups warm water
(This amount will make approximately 16 corn tortillas)
What you do:
1. Combine the masa, salt, and warm water in a bowl and mix with your hands. Add extra water by the Tbsp. to reach a soft dough (mashed potato consistency). Mix for about 4 minutes. Allow masa to sit for 10 minutes.
2. Cut 2 squares of wax paper for each tortilla being prepared. Form masa into 2 Tbsp. size balls. Place a sheet of wax paper on both sides of the masa ball and place in a tortilla press. Lightly press the tortilla to the desired thickness; set aside with the wax paper. Finish making the rest of the tortillas in the same manner.
3. Heat a large non-stick skillet, ungreased griddle or comal over high heat for about 3 minutes. Remove the wax paper from the tortilla and cook for 1 minute per side. Store in a tortilla warmer (if you have one) or a gallon size Ziploc bag.
Homemade Flour Tortillas
This is a really easy recipe for flour tortillas. It took me a few times to get the tortillas rolled into a shape reminiscent of circles, but it honestly doesn't matter what they look like...they will still taste fabulous!
What you need:
*4 cups all-purpose flour
*1 tsp. salt
*2 tsps. baking powder
*2 Tbsps. lard (Crisco...actual LARD)
*1 1/2 cups water
What you do:
1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet and cook until bubbly and golden (about 30 seconds); flip and continue cooking on the other side (about 20 seconds). Place the cooked tortilla in a tortilla warmer (if you have one) or a gallon sized Ziploc bag. Continue rolling and cooking the remaining dough.
What you need:
*4 cups all-purpose flour
*1 tsp. salt
*2 tsps. baking powder
*2 Tbsps. lard (Crisco...actual LARD)
*1 1/2 cups water
What you do:
1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet and cook until bubbly and golden (about 30 seconds); flip and continue cooking on the other side (about 20 seconds). Place the cooked tortilla in a tortilla warmer (if you have one) or a gallon sized Ziploc bag. Continue rolling and cooking the remaining dough.
Tuesday, October 11, 2011
Pumpkin Pie Oatmeal
Mother of pearl! This stuff is fabulous! If you love pumpkin pie, you will love this oatmeal!
What you'll need:
*1/2 cup steel cut oats (they HAVE to be steel cut oats)
*2 cups unsweetened vanilla-flavored almond milk
*1/2 cup pumpkin puree (make sure it's "packed" pumpkin)
*1/2 tsp. ground cinnamon
*1/4 tsp. ground allspice
*Pinch of ground cloves
*Brown sugar, for serving
*Chopped pecans, for serving (optional)
What you do:
1. The night before you want to have this for breakfast, oil the crock-pot.
2. Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6-8 hours.
3. In the morning, stir the oatmeal to get a consistent texture.
4. Serve in bowls topped with brown sugar and chopped pecans (optional...the pecans are, not the brown sugar!)
*A COUPLE OF NOTES:
1. You MUST use STEEL CUT OATS! Instant oats and rolled oats will burn.
2. I don't think it's necessary to use almond milk. This is a vegan recipe, so that's why it was used. I'm pretty sure that regular cows milk will work just as well.
3. The chopped nuts may be optional, but the brown sugar IS NOT. Not unless you like your food extremely bland. The brown sugar adds so much flavor.
What you'll need:
*1/2 cup steel cut oats (they HAVE to be steel cut oats)
*2 cups unsweetened vanilla-flavored almond milk
*1/2 cup pumpkin puree (make sure it's "packed" pumpkin)
*1/2 tsp. ground cinnamon
*1/4 tsp. ground allspice
*Pinch of ground cloves
*Brown sugar, for serving
*Chopped pecans, for serving (optional)
What you do:
1. The night before you want to have this for breakfast, oil the crock-pot.
2. Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6-8 hours.
3. In the morning, stir the oatmeal to get a consistent texture.
4. Serve in bowls topped with brown sugar and chopped pecans (optional...the pecans are, not the brown sugar!)
*A COUPLE OF NOTES:
1. You MUST use STEEL CUT OATS! Instant oats and rolled oats will burn.
2. I don't think it's necessary to use almond milk. This is a vegan recipe, so that's why it was used. I'm pretty sure that regular cows milk will work just as well.
3. The chopped nuts may be optional, but the brown sugar IS NOT. Not unless you like your food extremely bland. The brown sugar adds so much flavor.
Monday, October 3, 2011
Cheesy Chicken & Broccoli Rice
I made this rice dish for dinner tonight. Everyone LOVED it! When making this dish please keep in mind that I cook for a family of 9 people. So, if you're cooking for a family of 5 you're probably going to want to cut this recipe in half...unless you want LOTS of leftovers!
What you'll need:
*2 lbs. boneless skinless chicken breasts
*3 c. white rice, cooked
*1 lb. (16 oz.) Velveeta cheese, cubed
*1 pkg. (10 oz.) frozen chopped broccoli, thawed
What you do:
1. Add 3 cups white rice to 6 cups of boiling water. Cover and simmer on low heat for about 20 minutes, or until rice is tender.
2. Cut chicken breasts into cubes and cook in a large nonstick skillet on medium-high heat until the chicken is no longer pink.
3. Add the chicken, Velveeta and broccoli to the rice; cover. Remove from heat. Let stand for 10 min. Stir until Velveeta is completely melted and mixture is well blended.
4. Add salt and pepper, to taste.
What you'll need:
*2 lbs. boneless skinless chicken breasts
*3 c. white rice, cooked
*1 lb. (16 oz.) Velveeta cheese, cubed
*1 pkg. (10 oz.) frozen chopped broccoli, thawed
What you do:
1. Add 3 cups white rice to 6 cups of boiling water. Cover and simmer on low heat for about 20 minutes, or until rice is tender.
2. Cut chicken breasts into cubes and cook in a large nonstick skillet on medium-high heat until the chicken is no longer pink.
3. Add the chicken, Velveeta and broccoli to the rice; cover. Remove from heat. Let stand for 10 min. Stir until Velveeta is completely melted and mixture is well blended.
4. Add salt and pepper, to taste.
Tuesday, September 27, 2011
Apple Dapple Cake
I found this recipe in a cookbook I've had for about 8 years...and this is the first time I've made it. And let me tell you...my family and I have been missing out! This cake recipe came out of "Recetas Mexicana de Mi Gente" (Mexican Recipes of My People). I don't know if there is any chance that this is an authentic Mexican recipe, but it sure is good!
What you'll need:
3 eggs
1 1/2 c. cooking oil (I use Canola)
2 c. sugar
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. walnuts, chopped
4 c. apples, peeled and chopped (I used Gala)
1 c. brown sugar
1/4 c. milk
1 stick butter or margarine
2 tsp. vanilla
What you'll do:
Cream eggs, oil, and white sugar. Sift together and fold in flour, salt, and baking soda. Add vanilla. Add walnuts and apples. Stir until just blended. Bake at 350* F for about 40 minutes in a 9x13 cake pan. Place cake (still in pan) on a cooling rack. Boil brown sugar, butter, and milk for 2 minutes and pour over hot cake. Let cool in pan.
*The brown sugar topping will be absorbed and make the cake moist and delicious!
Sunday, September 11, 2011
Sloppy Joes
I just have to tell you that these are the BEST sloppy joes. EVER. We have never been a Manwich family...we've always used the sloppy joe powder and tomato sauce. After trying this recipe (about a year ago) we have never gone back to the powder and paste. You will LOVE these!
What you'll need:
*2 1/2 pounds ground beef
*1 medium onion, chopped
*3 cloves garlic, minced (I use the stuff in the jar...easy!)
*1 1/4 cups ketchup
*1 medium sweet green pepper, seeded and chopped
*2 celery stalks, chopped
*1/3 cup water
*3 Tbsp. brown sugar
*3 Tbsp. yellow mustard
*3 Tbsp. vinegar
*3 Tbsp. Worcestershire sauce
*1 Tbsp. chili powder
*16 to 20 hamburger buns
What you do:
*In a large skillet cook ground beef, onion, and garlic until meat is brown. Drain off fat.
*In a 3 1/2 - 4-quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
*Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon meat mixture into buns.
What you'll need:
*2 1/2 pounds ground beef
*1 medium onion, chopped
*3 cloves garlic, minced (I use the stuff in the jar...easy!)
*1 1/4 cups ketchup
*1 medium sweet green pepper, seeded and chopped
*2 celery stalks, chopped
*1/3 cup water
*3 Tbsp. brown sugar
*3 Tbsp. yellow mustard
*3 Tbsp. vinegar
*3 Tbsp. Worcestershire sauce
*1 Tbsp. chili powder
*16 to 20 hamburger buns
What you do:
*In a large skillet cook ground beef, onion, and garlic until meat is brown. Drain off fat.
*In a 3 1/2 - 4-quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
*Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon meat mixture into buns.
Nacho Cheese Chicken Chowder
I made this for dinner tonight. It didn't go over too well. I think it may have been due to the fact that it's still pretty warm where we live. This is an excellent chowder on a chilly day.
What you'll need:
*1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
*2 14-oz. cans Mexican-style stewed tomatoes, undrained
*2 11-oz. cans condensed nacho cheese soup
*1 10-oz. package frozen whole kernel corn
* Tortilla chips
What you do:
*In a 3 1/2 - 4-quart slow cooker combine chicken, undrained tomatoes, soup, and corn.
*Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-3 hours.
*Serve with tortilla chips.
What you'll need:
*1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
*2 14-oz. cans Mexican-style stewed tomatoes, undrained
*2 11-oz. cans condensed nacho cheese soup
*1 10-oz. package frozen whole kernel corn
* Tortilla chips
What you do:
*In a 3 1/2 - 4-quart slow cooker combine chicken, undrained tomatoes, soup, and corn.
*Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-3 hours.
*Serve with tortilla chips.
Wednesday, June 1, 2011
Ramen Noodle "Stuff"
What you'll need:
1 lb. ground beef (or ground turkey)
5 packages of Oriental Ramen Noodles
1 can corn (or frozen)
1 can diced tomatoes
What you do:
*In a large skillet, brown and drain ground beef (or turkey).
*Stir in flavor packet from the Ramen Noodles, tomatoes, and corn (with juices).
*Break up Ramen Noodles and add them to the skillet.
*Add some water.
*Bring to a boil, then reduce heat to low.
*Cover and simmer until noodles are tender.
1 lb. ground beef (or ground turkey)
5 packages of Oriental Ramen Noodles
1 can corn (or frozen)
1 can diced tomatoes
What you do:
*In a large skillet, brown and drain ground beef (or turkey).
*Stir in flavor packet from the Ramen Noodles, tomatoes, and corn (with juices).
*Break up Ramen Noodles and add them to the skillet.
*Add some water.
*Bring to a boil, then reduce heat to low.
*Cover and simmer until noodles are tender.
Ice Cream Cake
I haven't made this in ages...which is the main reason there are no pictures to accompany this recipe. I got this recipe from an issue of Kraft's Food and Family. It is delicious...and it's pretty easy too.
What you'll need:
1 package (18.25 oz.) cake mix, any flavor
1/2 gallon ice cream (any flavor, softened)
What you do:
*Prepare cake according to package directions; bake in a 9x13 baking dish, and cool completely.
*Use ice cream that comes in a rectangular carton. Remove the carton and cut the ice cream in half, lengthwise (in other words, long side to long side).
*Place the two layers side by side on waxed paper.
*Place the cooled cake over the ice cream.
*Trim the cake and ice cream so that the edges match. (this is my kids favorite part...they get to eat the "scraps")
*Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. (you may need help with this step...I know I did)
*Remove the waxed paper and smooth out the seam between the ice cream slabs. (a butter knife works well)
*Cover with waxed paper and freeze until firm.
*Decorate as desired.
NOTE: When it comes to the decorating, I always use ice cream that has softened enough so I can spread it like frosting, then I freeze it again.
What you'll need:
1 package (18.25 oz.) cake mix, any flavor
1/2 gallon ice cream (any flavor, softened)
What you do:
*Prepare cake according to package directions; bake in a 9x13 baking dish, and cool completely.
*Use ice cream that comes in a rectangular carton. Remove the carton and cut the ice cream in half, lengthwise (in other words, long side to long side).
*Place the two layers side by side on waxed paper.
*Place the cooled cake over the ice cream.
*Trim the cake and ice cream so that the edges match. (this is my kids favorite part...they get to eat the "scraps")
*Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. (you may need help with this step...I know I did)
*Remove the waxed paper and smooth out the seam between the ice cream slabs. (a butter knife works well)
*Cover with waxed paper and freeze until firm.
*Decorate as desired.
NOTE: When it comes to the decorating, I always use ice cream that has softened enough so I can spread it like frosting, then I freeze it again.
Tuesday, May 31, 2011
And...I'm back! and Strawberry Pretzel Dessert
It's been awhile since my last post/recipe. For that, I apologize. I have some pictures of tasty goodies on my husbands laptop. As soon as I can access said laptop I will post more pictures and more recipes. What am I saying??? I don't need no stinking pictures! The following recipe will be passed down in my family for generations to come...I'm sure of it! You've probably seen this recipe before. If you haven't and you haven't tried it...you've been missing out. I think the first time I ever saw this was in an old church recipe book...I'm not sure who to give credit to.
What you'll need:
2 C. crushed pretzels
3/4 C. butter
1 1/2 C. sugar
1 (8 oz.) cream cheese, room temp.
1 (8 oz.) Cool Whip
2 (3 oz.) boxes strawberry JELLO (or you can use 1-6 oz. box)
2 C. boiling water
1 pt. frozen, sweetened strawberries
Here's what you do:
*Mix crushed pretzels, butter, and 1/2 C. sugar.
*Pat into 9x13 baking dish.
*Bake at 350* F for 8 minutes.
*Beat cream cheese, 1 C. sugar, and Cool Whip together and spread on pretzel crust.
*Dissolve JELLO in boiling water. Add strawberries; chill until slightly set.
*Pour the JELLO mixture over the cream cheese mixture. Chill until hard.
*May be made a day ahead...but I don't like to do that because you run the risk of the pretzels getting soggy.
What you'll need:
2 C. crushed pretzels
3/4 C. butter
1 1/2 C. sugar
1 (8 oz.) cream cheese, room temp.
1 (8 oz.) Cool Whip
2 (3 oz.) boxes strawberry JELLO (or you can use 1-6 oz. box)
2 C. boiling water
1 pt. frozen, sweetened strawberries
Here's what you do:
*Mix crushed pretzels, butter, and 1/2 C. sugar.
*Pat into 9x13 baking dish.
*Bake at 350* F for 8 minutes.
*Beat cream cheese, 1 C. sugar, and Cool Whip together and spread on pretzel crust.
*Dissolve JELLO in boiling water. Add strawberries; chill until slightly set.
*Pour the JELLO mixture over the cream cheese mixture. Chill until hard.
*May be made a day ahead...but I don't like to do that because you run the risk of the pretzels getting soggy.
Sunday, March 27, 2011
Lasagna Rolls
I. Love. These. I got this recipe from Jessica at A Country Girls Livin. This is definetely (sp?) a keeper! No picture of this one...sorry!
What you need:
*1 box Lasagna noodles
*1 lb. Italian sausage
*1 small onion, chopped
*2 cloves garlic, minced
*Spaghetti sauce (about 36 oz.)
*1/4 cup chicken broth
*3 Tbsp. parsley (fresh or dried)
*1/2 tsp. salt
*3 cups Ricotta cheese
*2 cups Mozzarella cheese
*2 eggs, lightly beaten
*1/4 cup dry bread crumbs
*1/2 cup and 2 Tbsp Parmesan cheese
*1 tsp. Italian seasoning
What you do:
*Cook Lasagna noodles according to package directions; drain. Cut in half (width-wise) and set aside.
*Cook sausage (make sure you remove the casings) and onion in a large skillet, stirring until sausage crumbles and is almost cooked. Add garlic a few minutes before sausage is completely cooked. Stir and continue cooking until the sausage is no longer pink; drain if necessary.
*Add spaghetti sauce, broth, parsley, and salt; stirring well. Cover and simmer 10 minutes, stirring occasionally.
*Ladle a small amount of sauce into the bottom of a lightly greased 9x13 baking dish. Set the remaining sauce aside for now.
*Combine ricotta cheese, 1 cup Mozzarella, eggs, bread crumbs, 2 Tbsp Parmesan, and Italian seasoning; stir until well combined.
*Spread ricotta mixture evenly over lasagna noodles. Roll up (like you would if you were making enchiladas or cinnamon rolls). Place rolls, seam side down, into the baking dish.
*Pour the remaining sauce over the lasagna rolls and sprinkle with 1/2 cup Parmesan and 1 cup Mozzarella.
*Bake, covered, at 375 degrees F for 30 minutes.
*Uncover and bake for an additional 15 minutes.
*Serve with a green salad and French bread for an awesome meal your family will love!
What you need:
*1 box Lasagna noodles
*1 lb. Italian sausage
*1 small onion, chopped
*2 cloves garlic, minced
*Spaghetti sauce (about 36 oz.)
*1/4 cup chicken broth
*3 Tbsp. parsley (fresh or dried)
*1/2 tsp. salt
*3 cups Ricotta cheese
*2 cups Mozzarella cheese
*2 eggs, lightly beaten
*1/4 cup dry bread crumbs
*1/2 cup and 2 Tbsp Parmesan cheese
*1 tsp. Italian seasoning
What you do:
*Cook Lasagna noodles according to package directions; drain. Cut in half (width-wise) and set aside.
*Cook sausage (make sure you remove the casings) and onion in a large skillet, stirring until sausage crumbles and is almost cooked. Add garlic a few minutes before sausage is completely cooked. Stir and continue cooking until the sausage is no longer pink; drain if necessary.
*Add spaghetti sauce, broth, parsley, and salt; stirring well. Cover and simmer 10 minutes, stirring occasionally.
*Ladle a small amount of sauce into the bottom of a lightly greased 9x13 baking dish. Set the remaining sauce aside for now.
*Combine ricotta cheese, 1 cup Mozzarella, eggs, bread crumbs, 2 Tbsp Parmesan, and Italian seasoning; stir until well combined.
*Spread ricotta mixture evenly over lasagna noodles. Roll up (like you would if you were making enchiladas or cinnamon rolls). Place rolls, seam side down, into the baking dish.
*Pour the remaining sauce over the lasagna rolls and sprinkle with 1/2 cup Parmesan and 1 cup Mozzarella.
*Bake, covered, at 375 degrees F for 30 minutes.
*Uncover and bake for an additional 15 minutes.
*Serve with a green salad and French bread for an awesome meal your family will love!
BBQ Beans and Weanies in the Crock Pot
This has got to be the the easiest meal to put together...EVER.
It's pretty sad that you hardly see any beans. My family LOVES nitrates!
What you need:
*4 cans kidney beans
*4 cups BBQ sauce
*Hot dogs, li'l smokies, or smoked sausage...cut up
Pour all ingredients in your crock pot and heat through. I cooked ours for 4 hours on high, which was probably more than enough time. Serve with some corn bread and a green salad to make this a really good, complete meal.
It's pretty sad that you hardly see any beans. My family LOVES nitrates!What you need:
*4 cans kidney beans
*4 cups BBQ sauce
*Hot dogs, li'l smokies, or smoked sausage...cut up
Pour all ingredients in your crock pot and heat through. I cooked ours for 4 hours on high, which was probably more than enough time. Serve with some corn bread and a green salad to make this a really good, complete meal.
Chicken Enchilada Pasta
Here is another tasty recipe I stole from Jessica. Sorry, there is no picture for this one.
What you'll need:
*1 lb. ground turkey or beef
*2 Tbsp. olive oil (really any type of cooking oil can be used)
*1 onion, chopped
*1 Tbsp garlic, minced
*1 green bell pepper, seeded and chopped
*1/4 cup green salsa
*1 tsp. salt
*1 tsp. cumin
*2 tsp. chili powder
*28 oz. green enchilada sauce
*10 oz. red enchilada sauce
*1 cup sour cream
*1 1/2 cups shredded cheese (cheddar, Mexican blend...whatever you like)
*Penne pasta
Here's what you do:
*Cook pasta according to package directions.
*Meanwhile, in a large dutch oven or heavy pot; saute the onion, pepper, and garlic in the olive oil over medium heat. Add the ground turkey, 1/4 cup green salsa, salt, cumin, chili powder, and both enchilada sauces. Mix well. Bring to a boil; lower heat and simmer for 10 minutes. Add the sour cream and cheese; mix well. Heat until cheese melts. DO NOT BOIL! If you boil the sauce, it will separate. Once the pasta is cooked, drain it well. Add the pasta to the sauce and mix well. Serve with a green salad to complete the meal.
What you'll need:
*1 lb. ground turkey or beef
*2 Tbsp. olive oil (really any type of cooking oil can be used)
*1 onion, chopped
*1 Tbsp garlic, minced
*1 green bell pepper, seeded and chopped
*1/4 cup green salsa
*1 tsp. salt
*1 tsp. cumin
*2 tsp. chili powder
*28 oz. green enchilada sauce
*10 oz. red enchilada sauce
*1 cup sour cream
*1 1/2 cups shredded cheese (cheddar, Mexican blend...whatever you like)
*Penne pasta
Here's what you do:
*Cook pasta according to package directions.
*Meanwhile, in a large dutch oven or heavy pot; saute the onion, pepper, and garlic in the olive oil over medium heat. Add the ground turkey, 1/4 cup green salsa, salt, cumin, chili powder, and both enchilada sauces. Mix well. Bring to a boil; lower heat and simmer for 10 minutes. Add the sour cream and cheese; mix well. Heat until cheese melts. DO NOT BOIL! If you boil the sauce, it will separate. Once the pasta is cooked, drain it well. Add the pasta to the sauce and mix well. Serve with a green salad to complete the meal.
Thursday, March 24, 2011
Sea Island's Famous Shrimp Gumbo
Oh. My. Word. This is the very first time I have ever even wanted to attempt to make gumbo. Why? Well...I just never thought to make it.
A few weeks ago, in the Taste section of the local newspaper, there sat this glorious recipe. I like gumbo, my husband LOVES it! So I decided to cut it out of the paper and hang on to it. I decided to make it for dinner tonight. And man-oh-man did it turn out GREAT!
What you'll need:
*6 Tbsp. canola oil (you can use vegetable oil too)
*1/4 cup flour (I used a roux, jarred, that I found at the grocery store)
*1 (14.5 oz.) can whole, peeled tomatoes; crushed by hand
*1 (14.5 oz.) can diced tomatoes
*1 large green bell pepper, chopped
*3 stalks celery, chopped
*1 large yellow onion, peeled and chopped
*2 Tbsp. chopped, fresh parsley (I used bottled, dry parsley)
*2 Tbsp. garlic salt
*2 tsp. sugar
*1 tsp. black pepper
*1/2 tsp. oregano
*1/2 tsp. gumbo file powder (pronounced fee-lay...I found it by the Zatarain's box dinners)
*1 1/2 quarts water
*1/2 cup long-grain white rice
*6 oz. frozen okra pieces
*1 pound frozen shrimp (I used the little guys...pre-cooked and shelled)
*Smoked sausage
How it's made:
*Heat oil in a 6-quart pot. Add flour (or roux) and stir briskly to remove any lumps. Stir frequently to avoid burning the flour. Cook until mixture thickens and turns light brown - the color of a penny.
*Add whole crushed tomatoes, diced tomatoes, green pepper, celery, onion, parsley, garlic salt, sugar, black pepper, oregano, gumbo file, and water. Stir to combine. Bring the mixture to a boil over high heat and cook for 10 minutes.
*Reduce heat to medium-high. Add rice, smoked sausage, and okra; cook for 30 minutes, stirring frequently. The gumbo will thicken.
*Stir in the shrimp and simmer gently for an additional 5 minutes. Serve hot!
There you have it! A scrum-diddly-umptious recipe for some kick-ass gumbo! Enjoy!
A few weeks ago, in the Taste section of the local newspaper, there sat this glorious recipe. I like gumbo, my husband LOVES it! So I decided to cut it out of the paper and hang on to it. I decided to make it for dinner tonight. And man-oh-man did it turn out GREAT!
What you'll need:
*6 Tbsp. canola oil (you can use vegetable oil too)
*1/4 cup flour (I used a roux, jarred, that I found at the grocery store)
*1 (14.5 oz.) can whole, peeled tomatoes; crushed by hand
*1 (14.5 oz.) can diced tomatoes
*1 large green bell pepper, chopped
*3 stalks celery, chopped
*1 large yellow onion, peeled and chopped
*2 Tbsp. chopped, fresh parsley (I used bottled, dry parsley)
*2 Tbsp. garlic salt
*2 tsp. sugar
*1 tsp. black pepper
*1/2 tsp. oregano
*1/2 tsp. gumbo file powder (pronounced fee-lay...I found it by the Zatarain's box dinners)
*1 1/2 quarts water
*1/2 cup long-grain white rice
*6 oz. frozen okra pieces
*1 pound frozen shrimp (I used the little guys...pre-cooked and shelled)
*Smoked sausage
How it's made:
*Heat oil in a 6-quart pot. Add flour (or roux) and stir briskly to remove any lumps. Stir frequently to avoid burning the flour. Cook until mixture thickens and turns light brown - the color of a penny.
*Add whole crushed tomatoes, diced tomatoes, green pepper, celery, onion, parsley, garlic salt, sugar, black pepper, oregano, gumbo file, and water. Stir to combine. Bring the mixture to a boil over high heat and cook for 10 minutes.
*Reduce heat to medium-high. Add rice, smoked sausage, and okra; cook for 30 minutes, stirring frequently. The gumbo will thicken.
*Stir in the shrimp and simmer gently for an additional 5 minutes. Serve hot!
There you have it! A scrum-diddly-umptious recipe for some kick-ass gumbo! Enjoy!
Monday, March 21, 2011
Cranberry Muffins
I'm not quite sure who to give the credit for these delicious muffins. I found this recipe in a McGhie Family Cookbook...which was given to us by my mother-in-law's 4th ex-husband. There are many names listed at the beginning of the book as contributors, but no names for each individual recipe.
These muffins are fabulous...if you love cranberries and pecans, which I do!
These muffins are fabulous...if you love cranberries and pecans, which I do!
What you will need:
*2 cups flour
*1/2 tsp. salt
*1/2 tsp. cinnamon
*1/8 tsp. cloves
*1/8 tsp. allspice
*1/4 tsp. nutmeg
*1 tsp. baking soda
*3/4 cup orange juice
*1/4-1/2 cup water (depending on how thin you want your batter)
*1 cup brown sugar
*4 Tbsp. melted butter
*1 egg
*1/2 cup chopped pecans
*1 cup Craisins
What you do:
Preheat oven to 350 degrees F. Grease your muffin pan. In a mixing bowl sift flour, salt spices, baking powder, and baking soda. Stir in brown sugar. Add melted butter, egg, orange juice, and water. Stir well. Fold in nuts and Craisins. Fill muffin cups 2/3 of the way full. Bake for 20 minutes.
*2 cups flour
*1/2 tsp. salt
*1/2 tsp. cinnamon
*1/8 tsp. cloves
*1/8 tsp. allspice
*1/4 tsp. nutmeg
*1 tsp. baking soda
*3/4 cup orange juice
*1/4-1/2 cup water (depending on how thin you want your batter)
*1 cup brown sugar
*4 Tbsp. melted butter
*1 egg
*1/2 cup chopped pecans
*1 cup Craisins
What you do:
Preheat oven to 350 degrees F. Grease your muffin pan. In a mixing bowl sift flour, salt spices, baking powder, and baking soda. Stir in brown sugar. Add melted butter, egg, orange juice, and water. Stir well. Fold in nuts and Craisins. Fill muffin cups 2/3 of the way full. Bake for 20 minutes.
Wednesday, March 9, 2011
Horchata
Have you ever tried Horchata? Horchata is a traditional Mexican rice milk beverage...and it is so TASTY! I decided to try my hand at making is from scratch yesterday. Mostly because I'm sick of paying $3 for the already made stuff at H-E-B. This is actually really easy to make and tastes like the "real" stuff you would get in Mexico.
Here's what you'll need:
*1 cup white rice
*5 cups water
*1/2 Tbsp. cinnamon
*3 cinnamon sticks
*1/2 Tbsp. vanilla extract
*2/3 cup sugar
*1/2 cup milk
Here's what you do:
*Pour rice and water into blender and blend about 1 minute.
Make sure you put the lid on the blender before starting it up!
*Add cinnamon sticks to the water. Let rice, water, and cinnamon sticks stand at room temperature for a MINIMUM of 3 hours with cinnamon sticks(Mine soaked for 5 hours).
*Strain the rice water into a pitcher and discard rice and cinnamon sticks.
*Add all other ingredients. Stir well.
*Pour into a glass over ice and enjoy!
Here's what you'll need:
*1 cup white rice
*5 cups water
*1/2 Tbsp. cinnamon
*3 cinnamon sticks
*1/2 Tbsp. vanilla extract
*2/3 cup sugar
*1/2 cup milk
Here's what you do:
*Pour rice and water into blender and blend about 1 minute.
Make sure you put the lid on the blender before starting it up!
*Add cinnamon sticks to the water. Let rice, water, and cinnamon sticks stand at room temperature for a MINIMUM of 3 hours with cinnamon sticks(Mine soaked for 5 hours).
*Strain the rice water into a pitcher and discard rice and cinnamon sticks.
*Add all other ingredients. Stir well.
*Pour into a glass over ice and enjoy!
Peanut Butter Cereal Crisps
I have fallen in love with Jessica's blog! She has some of the most amazing recipes...and this one is no exception. I wanted to have something ready for the kids to snack on as soon as they got home from school today...something that I took the time to make. This treat is delicious! Control yourselves...you find yourself eating the majority of these before the kids even get home from school!
What you'll need:
*1 cup light corn syrup
*3/4 cup sugar
*1 cup peanut butter
*6 cups cereal (I used corn Chex)
What you do:
*Place a piece of waxed paper onto the counter or cookie sheet, set aside.
*Place the cereal into a large bowl, set aside.
*In a medium saucepan stir together the corn syrup, sugar, and peanut butter cooking over medium heat.
*Bring to a boil, then remove from the heat.
*Immediately pour over the cereal and stir until well coated.
*Pour cereal onto waxed paper, spread out with a wooden spoon.
*Allow crisps to cool completely.
*Tear off chunks to serve.
***You may also pour the coated cereal into a well greased 9x13 glass baking pan, pressing down to compact. Cool completely and cut into bars.
What you'll need:
*1 cup light corn syrup
*3/4 cup sugar
*1 cup peanut butter
*6 cups cereal (I used corn Chex)
What you do:
*Place a piece of waxed paper onto the counter or cookie sheet, set aside.
*Place the cereal into a large bowl, set aside.
*In a medium saucepan stir together the corn syrup, sugar, and peanut butter cooking over medium heat.
*Bring to a boil, then remove from the heat.
*Immediately pour over the cereal and stir until well coated.
*Pour cereal onto waxed paper, spread out with a wooden spoon.
*Allow crisps to cool completely.
*Tear off chunks to serve.
***You may also pour the coated cereal into a well greased 9x13 glass baking pan, pressing down to compact. Cool completely and cut into bars.
Monday, March 7, 2011
Chewy Cocoa Brownies
My husband announced this evening at approx. 8:30 that he wanted brownies. So, being the submissive and loving wife that I am, I baked him some. These aren't just any old brownies from a boxed mix. These are Chewy Cocoa Brownies. The recipe can be found on the back of any box of Nestle Baking Cocoa.
Here's what you'll need:
*1 2/3 cups granulated sugar
*3/4 cup (1 1/2 sticks) butter or margarine, melted
*2 Tbsp. water
*2 large eggs
*2 tsp. vanilla extract
*1 1/3 cups all-purpose flour
*3/4 cup Nestle Baking Cocoa
*1/2 tsp. baking powder
*1/4 tsp. salt
*3/4 cup chopped nuts (optional)
*Powdered sugar (optional)
Here's what you'll need:
*1 2/3 cups granulated sugar
*3/4 cup (1 1/2 sticks) butter or margarine, melted
*2 Tbsp. water
*2 large eggs
*2 tsp. vanilla extract
*1 1/3 cups all-purpose flour
*3/4 cup Nestle Baking Cocoa
*1/2 tsp. baking powder
*1/4 tsp. salt
*3/4 cup chopped nuts (optional)
*Powdered sugar (optional)
Here's how you make them:
*Preheat oven to 350*. Grease 9x13-inch baking pan.
*Combine sugar, butter, and water in a large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into sugar mixture. Stir in nuts, if using them. Spread into prepared baking pan.
*Baking for 18 to 25 minutes or until knife comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar if desired. Cut into bars.
These brownies are so delicious! And they really are easy to make. It takes about 10 minutes (if that) to prepare them.
YUMMY!
The hubs...researching stereo systems. He hasn't yet consumed his brownie.
*Preheat oven to 350*. Grease 9x13-inch baking pan.
*Combine sugar, butter, and water in a large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into sugar mixture. Stir in nuts, if using them. Spread into prepared baking pan.
*Baking for 18 to 25 minutes or until knife comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar if desired. Cut into bars.
These brownies are so delicious! And they really are easy to make. It takes about 10 minutes (if that) to prepare them.
YUMMY!
The hubs...researching stereo systems. He hasn't yet consumed his brownie.Chinese Lemon Chicken
I got so excited when I saw this recipe on Stephanie's blog. I have always had a "thing" for Chinese food. And since this is made in the slow-cooker aka Crock Pot, that makes it oh-so-easy!
Here's what you will need to make this delicious chicken:
*4 boneless, skinless chicken breasts
*1/2 cup all-purpose flour
*2 tsp. salt
*1/2 can frozen lemonade concentrate, thawed
*3 Tbsp. brown sugar
*1 tsp. balsamic vinegar
*3 Tbsp. ketchup
*Olive oil for browning the chicken
Here's what you will need to make this delicious chicken:
*4 boneless, skinless chicken breasts
*1/2 cup all-purpose flour
*2 tsp. salt
*1/2 can frozen lemonade concentrate, thawed
*3 Tbsp. brown sugar
*1 tsp. balsamic vinegar
*3 Tbsp. ketchup
*Olive oil for browning the chicken
Here's what you do:
*Cut chicken into strips or large chunks.
*Coat chicken in flour and salt, shaking off excess.
*Brown chicken in a skillet with a bit of olive oil (do not cook the chicken, just give it some color).
*Place the chicken in the slow-cooker.
*Mix remaining ingredients in a bowl and pour over the chicken.
*Cover and cook on high for 4 hours, low for 6-8 hours.
This is what your chicken will look like after cooking for a couple hours.
*Cut chicken into strips or large chunks.
*Coat chicken in flour and salt, shaking off excess.
*Brown chicken in a skillet with a bit of olive oil (do not cook the chicken, just give it some color).
*Place the chicken in the slow-cooker.
*Mix remaining ingredients in a bowl and pour over the chicken.
*Cover and cook on high for 4 hours, low for 6-8 hours.
This is what your chicken will look like after cooking for a couple hours.Now it's time for me to make a few changes to this recipe. First, the next time I make it I will be doubling this recipe. I have a large family (a total of 8). Needless to say, this didn't feed everyone. Second, I won't cook it as long the next time around. One would think (okay, maybe it's just me) that meat doesn't dry out in a slow-cooker. It does! I cooked this on low for about 7 hours, which was too long. The chicken was a tad dry and my daughter told me that it made her lose her appetite. DRAMA. Third, I will follow the recipe and add only 1/2 can of the lemonade. I added the whole can because it didn't look like I was going to have enough liquid in the cooker. This ended up making the chicken and sauce very bitter.
I served the chicken with rice I made in the rice cooker and steamed Normandy blend.
I served the chicken with rice I made in the rice cooker and steamed Normandy blend.All in all, it was pretty tasty. My youngest three children didn't care for it all that much. I think that was because of how bitter it tasted. Everyone else liked it, except for one child who wasn't home to get any.
Introduction
Hello all! My name is Michelle. I am a 34 year old Homemaker/SAHM to 5...make that 6...kiddos. I LOVE to bake and cook. I love trying out new recipes as well. At the suggestion of a good friend of mine, I have decided to start a "Foodie" blog. I am not a professional cook by any means. To be honest with you, I didn't even know how to cook until about 12 years ago. My husband grew up in a home where just about everything was cooked from scratch...very different from the house I grew up in. Cooking and baking are still somewhat new to me. My husband still has to coach me sometimes on how to flavor certain things (usually meat). So, without further adieu...let the cooking and blogging begin.
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