Friday, December 12, 2008
Directions: Put your chicken in the crock pot and season as desired. I just sprinkle it with some salt and pepper. Add 1-2 cups of water. Let it cook 3-4 hours on high for 6-7 on low, until cooked through(this will vary, depending on the amount of chicken you are cooking). When it is done, I shred the chicken and use it for different meal throughout the week. I put the skin and bones back in the crock pot and add a couple stalks of celery, a couple carrots, half an onion, more salt and pepper and some thyme. Also add ~4 cups of water and continue to cook for an hour or two. Strain and you have yummy broth for later.
I will be posting a chicken enchilada casserole that I made with half of this chicken, probably next week:), but maybe later today.
Monday, December 8, 2008
BYU Mint Brownies
- 1 cup margarine
- 1/2 c. cocoa
- 2 T. honey
- 4 eggs
- 2 c. sugar
- 1 3/4 c. flour
- 1 T. baking powder
- 1/2 t. salt
- 1 c. chopped walnuts (I left these out)
- 12 oz. chocolate icing (I used my favorite butter cream frosting(from my mother-in-law) w/a couple T of cocoa added, I'll include the recipe at the end of this post)
- 5 T. margarine
- dash of salt
- 3 T. milk
- 1 T. light corn syrup
- 2 1/3 c. powdered sugar
- 1/2 t. mint extract
- 1-2 drops green food coloring (I used 2)
Directions: Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Butter Cream Frosting
- 1 lb. powdered sugar
- pinch of salt
- 1/2 cube margarine (softened)
- 1/4 c. evaporated milk
- 1 1/2 t. vanilla
Directions: Beat margarine until soft and creamy. Add powdered sugar and salt, mix. Add milk a little at a time so it doesn't get too thin. If necessary, add a little more milk to thin or powdered sugar to thicken. Add vanilla.
*I added 2-3 T of cocoa to the powdered sugar before mixing it with the margarine.
Thursday, December 4, 2008
Beef Fajita Quesadillas
- Beef fajita leftovers, chopped
- pinto beans
- sour cream
Directions: Place tortilla on griddle. Layer with beans, fajita meat, lime juice(squeeze a lime wedge over meat and beans), cheese and top with another tortilla. Cook until the bottom tortilla starts to brown. Flip over and finish cooking until heated through. Serve with salsa and sour cream.
Wednesday, December 3, 2008
- 2 lb. skirt steak
- 2 bell peppers, sliced
- 1 onion, sliced
Directions: Marinade beef for at least 4 hours. Grill or broil until cooked through. Saute peppers and onions in oil. Add a little of the reserved marinade to the vegetables and cook until heated through. Slice steak and add to the vegetables. Serve in warm tortillas with cheese, cilantro, salsa, sour cream and a squeeze of lime juice.
- 4-5 garlic cloves, crushed
- 1/4 cup freshly squeezed lime juice
- 2 t salt
- 1 T chili powder
- 1/2 t red pepper flakes
- 1/2 cup balsamic vinegar
- 2 T dark soy sauce
- 1/4 cup cilantro, chopped roughly
Directions: Mix everything above together. Let beef marinade in the refrigerator for at least 4 hours and chicken for at least 2 hours. Then grill over charcoal for best results but it is also good in the broiler.
Tuesday, November 25, 2008
- 2 medium potatoes (about 2 cups chopped)
- 3 T butter
- 1 cup diced white onion
- 2 T flour
- 4 c chicken broth
- 2 cups water
- 1/4 cup cornstarch
- 1 1/2 cups instant mashed potatoes
- 1 t salt
- 3/4 t pepper
- 1/2 t basil
- 1/8 t thyme
- 1 cup half and half (I always use 1% milk)
Directions: Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
Monday, November 24, 2008
- 2 devil's food cake mixes
- 2 cubes/sticks butter
- 4 eggs
Directions: Mix ingredients together. Roll into small balls(about 1 T). Place on an ungreased cookie sheet and bake for 8-10 minutes at 350 degrees. When cookies are cool spread filling on one cookie and sandwich with another.
Cream Cheese Filling
- 1/2 cube of butter
- 8 oz. cream cheese
- 1 t vanilla
- 3 1/2 cups powdered sugar
Directions: Beat ingredients together until smooth and creamy.
Thursday, November 20, 2008
- yeast dough
- cinnamon sugar
- butter cream frosting or cream cheese frosting
Directions: Form yeast dough into small balls. Dip in melted butter and then in cinnamon sugar. Place in a greased baking dish. Bake at 375 for approx. 20 minutes. You can frost while the dots are in the pan or take them out and dip them in frosting as you eat them.
Wednesday, November 19, 2008
Italian Bread Bowls
- 1 1/2 tablespoons yeast
- 2 1/2 cups warm water
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Creamy Turkey Soup
- 2 T Canola Oil
- 1/2 onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, finely chopped
- 3 T butter
- 3 T flour
- 3 cups chicken broth
- 1 cup milk
- 2 cups cooked turkey, chopped or shredded
- 2 baked potatoes, shredded
- 1 t salt
- 1 t fresh ground black pepper
- 1 t oregano
- 1/4 t ground thyme
- 2 oz. cream cheese
- Parmesan cheese
Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.
Tuesday, November 18, 2008
- 2-3 pounds Grapes
- 8 oz. softened cream cheese
- 1 jar marshmallow cream
- 1 cup cool whip
- 1 small package of slivered almonds
Directions: Beat together the cream cheese, marshmallow cream and cool whip until creamy. Stir in grapes and almonds. The amount of grapes you use will depend on the grape to cream mixture you want. I like lots of cream mixture per grape:)
Monday, November 17, 2008
- 3 large Granny Smith apples (peeled, cored, sliced)
- 2 T sugar
- 1 t cinnamon
- 1 t margarine
- 1/2 t orange zest
- 6 (6in.) tortillas
- caramel sauce
Directions: Place apples, sugar, cinnamon and margarine in a microwave safe bowl and cook on high for 3-4 minutes until apples are crisp-tender.
Add orange zest to mixture; mix gently. Spread about 1/3 cup of apple mixture down the center of each tortilla; roll up tightly. Place them seam down in a 9x9 inch microwave safe baking dish and cook on high for another 3-4 minutes or until heated through.
To serve place a burrito on a plate, drizzle with caramel sauce, and finish with a scoop of ice cream and a little cinnamon.
**Instead of putting mine back in the microwave after rolling, I melted a couple of tablespoons of butter in a frying pan and placed the burrito in the butter and rolled it with some tongs until it was browned all the way around and warm in the center.
Thursday, November 13, 2008
- Shredded beef
- Corn tortillas
- Canola oil
Directions: Fry corn tortillas in a little canola oil for a few seconds on each side. Let drain on paper towel until all tortillas are done. Place shredded cheese in the corn tortilla, place shredded beef on top and roll up. I place the rolled tortillas in a small amount of oil and turn them as the bottoms brown. Place finished taquitos on a paper towel to drain. Serve with sour cream and salsa.
Tuesday, November 11, 2008
Crock pot Roast
- 5 lb. boneless rump roast (pretty much any cut of meat will work)
- 1 T garlic powder
- 1/2 t seasoned salt
- 1/2 t cayenne pepper
- 1/2 t oregano
- 1 onion, chopped
- 1 envelope dry onion soup mix
- 2 cups beef broth
Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.
To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.
This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!
- 1 pound carrots, peeled and sliced
- 1 cup chicken broth
- 1 T butter
- 1 T sugar
- salt and pepper to taste
Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.
Thursday, October 30, 2008
4-inch lollipop sticks (I used tooth pics)
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups
1. First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
2. Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.
I dipped the apples in caramel and then put mini-m&ms on them.
Wednesday, October 29, 2008
Shredded Pork Sandwiches
I'm not quite sure how to write this up. When I buy pork tenderloin, I usually cut it into 3 or 4 large pieces and then package them individually to freeze. I made this sandwich with one of those portions. My husband LOVES the hot cauliflower and the little hot yellow peppers that you buy in jars. I used some of the juice from the bottle to cook the pork in.
Directions: (sort of:)) Defrost pork. Salt and pepper pork and place in crock pot. Add juice from a jar of hot cauliflower or hot peppers. I add enough to come about 1/3 to 1/2 up the pork. Cook on low for 4-6 hours until the pork is cooked through. Shred pork in the crock pot. Slice a loaf of French bread in half(see pic above). I pull some of the bread out of the top and bottom of the bread to make room for the meat and toppings. My kids LOVE to snack on the yummy 'middle' bread while I finish the sandwiches. Butter both pieces of bread. Place them on a baking sheet in the oven under the broiler until they start to brown. Spread the pork on the bottom piece of the french bread, cover with shredded Monterrey jack cheese and place back under the broiler until the cheese melts. Add your favorite toppings and slice into individual servings. ENJOY!! --I hope this makes sense:)
Tuesday, October 28, 2008
Monday, October 27, 2008
Chicken Tortellini Soup
- 10 oz broccoli
- 1 can cream of chicken soup
- 2 cups chopped cooked chicken
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 cup chopped onion
- 3 cans chicken broth(14 1/2 ounce), ~6 cups
- 1/2 cup water
- 1/2 t. oregano
- 1/2 t. basil
- 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
- grated Parmesan cheese to sprinkle on top
Directions: In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.
Thursday, October 23, 2008
- 8 oz. softened cream cheese
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2-3 T maple syrup
Directions: In a medium bowl combine all ingredients. Beat until smooth.
Friday, October 17, 2008
- Prepared Taco Meat
- Sour Cream
Directions: Warm tortilla on a griddle or a large frying pan. Add cheese and taco meat to the top of the tortilla. Roll the tortilla up and let sit on the griddle/frying pan. Roll until all sides of the tortilla are warm and getting crunchy. Serve with salsa, sour cream and shredded lettuce.
- Refried beans, or prepared beans(see below)
- Tortillas (I used 5 large tortillas)
- Sour Cream
Directions: Warm tortilla on griddle or large frying pan and spread with beans and cheese. Top with another tortilla. When the bottom tortilla is warm and getting crispy, flip the 'stack'. Top the crispy tortilla with beans and cheese and another tortilla. When the bottom tortilla is warm and getting crispy flip again. Repeat for desired number of layers. I did 5 tortillas with 4 layers of beans and cheese. These were SO yummy!! We loved the crispy tortilla layers!! For the beans: I cooked a pot of beans and put them in the food processor to make them smooth.
Wednesday, October 15, 2008
Monday, October 13, 2008
Hot, Crusty French Bread
- 3 cups all-purpose flour
- 1 package yeast (rapid-rise recommended)
- 1 cup warm water
- salt to taste (~3/4 teaspoon)
Directions: In a large bowl, combine water with yeast and salt. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Three cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled. Form dough into a french-style loaf and place on greased baking sheet. (Dust baking sheet with cornmeal first if desired.) Place immediately in oven (unpreheated!)–bread will rise as oven heats up. Set oven at 375-degrees. Bake for 30-40 minutes. Makes one loaf. Recipe can be doubled, tripled, and so on.
Friday, October 10, 2008
PB and Chocolate Banana Muffins
- 1/4 cup Crisco Shortening
- 1/4 cup creamy peanut butter
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk (you can make your own 1/2 T. vinegar, milk to make 1 cup)
- 2 mashed bananas
- 1 t. baking soda
- 1 t. salt
- 1 3/4 cup all-purpose flour
- 1/3 cup oatmeal (I used old-fashioned oats)
- 1/3 cup unprocessed bran
- 2/3 cup semi-sweet chocolate chips
Directions: Cream shortening, peanut butter, sugar and eggs together. Mix in buttermilk and bananas. Add soda, salt, flour, oatmeal and bran. Stir in chocolate chips. Fill mini-muffin pans 2/3 full. Bake at 375 degrees for 16-18 minutes. Makes ~40 mini-muffins.
This is the bran that I used. I didn't notice until I downloaded that picture that my 8 year old has turned this into unprocessed Brain. Haha...we do have a few of those around here:)
Here is the birthday boy showing off a couple of his new books from Grandma. Thanks MOM!! ....and yes, the messy chin is permanent. It seems to be anyway:)
Tuesday, October 7, 2008
Baked Omelet Roll
- 6 eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 t. salt
- 1/4 t. pepper
- 1 cup shredded cheddar cheese
- other toppings of choice, I added green chili and Canadian Bacon
Directions: Place eggs and milk in a blender. Add flour, sat and pepper; cover and process until smooth. Pour into a greased 13-in. x 9 in. x 2 in. baking pan. Bake at 450 degrees for 20 minutes or until eggs are set. Sprinkle with cheese and other toppings. Roll up omelet in pan, starting with short side. Place seam side down on a serving platter. Cut into slices.
Friday, October 3, 2008
BBQ Chicken Pizza with Alfredo Sauce
- 1 12" round pizza crust
- 1 cup Alfredo sauce
- 1 cup shredded chicken in BBQ sauce
- 1-2 cups shredded mozzarella cheese
Directions: Roll out pizza crust. Put oil on pizza pan and sprinkle with cornmeal. Place pizza crust on pan. Top with Alfredo sauce, BBQ chicken and cheese. Bake at 400 degrees for approx. 30 minutes or until cheese is melted and starts to brown. All ingredients are depending on taste, add more or less, whatever you like.
Wednesday, October 1, 2008
- 1 chicken breast(I used one with bone-in and skin-on)
- 1 4 oz. can green chili
- 1/4 cup chicken broth
- 2 T Ranch dressing mix, separated
- 1/4 t. ground cumin
- 2 oz. cream cheese
- 1 cup prepared cream of mushroom(1/2 can, 1/2 cup milk)
- 1 can cream of chicken
- 1/4 c. milk
- 1 1/2 cups cheese, separated(I used half cheddar and 1/2 Monterrey Jack)
- 1/4 t. oregano
- 7 small flour tortillas
Tuesday, September 30, 2008
- 2 cups brown sugar
- 1/2 cup karo syrup
- 1 cube butter
- 1 T. water
- dash salt
- 1 t. vanilla
- 1 t. baking soda
- 12-16 cups of popped popcorn
Directions: Bring everything except baking soda, vanilla and popcorn to a rolling boil. Remove from heat and stir in vanilla and baking soda. Stir over popcorn.
Thursday, September 25, 2008
- 2 boneless skinless chicken breasts
- 1 T. Cajun seasoning
- 2 eggs, beaten
- 1-2 t. hot pepper sauce (I use Frank's Red Hot)
- 1 cup bread crumbs
- 2 T. canola oil
- 3 T. butter
Directions: Rinse and dry chicken. Place chicken between two sheets of plastic wrap on a cutting board. Pound chicken breast until about 1/4 - 1/2 inch thick. Cut chicken into strips. Mix chicken with Cajun seasoning until coated. Heat oil and butter in large skillet. Dip chicken strips into the eggs beaten with the hot pepper sauce. Coat the chicken with bread crumbs. Cook chicken in the hot oil and butter until cooked through, about 5-6 minutes per side. Remove chicken and continue to the next recipes.
- Half of chicken from recipe above (1 chicken breast)
- drippings from cooking the chicken
- 1 pound angel hair spaghetti noodles
- 1/2 cup cooking liquid, reserve when you drain the pasta
- 3 cups grape tomatoes, cut in half
- 1/2 cup Parmesan cheese
- Mozzarella cheese to grate on top
Directions: Cook pasta according to directions. Add tomatoes to the drippings from the chicken and cook until the tomatoes are soft and beginning to brown. Add pasta and 1/2 cup pasta water. Add Parmesan cheese and heat through. Serve with the chicken and grated mozzarella cheese.
- 1 head of your favorite lettuce (I used green leaf)
- leftover Cajun chicken strips, chopped and warm
- 1 pint strawberries, washed and sliced
- 1 cup chopped walnuts (almonds would also be great)
- grated mozzarella cheese
- your favorite dressing (I love this salad with Brianna's Home Style Poppy Seed Dressing)
Directions: Wash, dry and chop(or tear) lettuce. Top with the other ingredients.
Candy at The Courageous Cook
Aggie at Aggie's Kitchen
Check these blogs out for some delicious food:)!!