tag:blogger.com,1999:blog-74315053845739897842024-02-18T20:38:52.082-07:00Lovin' From Our OvensUnknownnoreply@blogger.comBlogger169125tag:blogger.com,1999:blog-7431505384573989784.post-84435392400121149532020-01-07T20:17:00.000-07:002020-01-07T20:20:37.412-07:00Instant Pot Loaded Mexican Chicken Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlDkExCATNmCg_6fROSi_mUnBn3iSN1bkc78mv_-9yPfoQcPJfm9P0no6Iv2EUTgqCbPZc8uWnUYar5xRIR6y6HEkDwfhTCnB-P4M8YHgaavelD0NzDfwu9cud23IJgmoQA9hPM6iqvU0/s1600/20200107_184412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlDkExCATNmCg_6fROSi_mUnBn3iSN1bkc78mv_-9yPfoQcPJfm9P0no6Iv2EUTgqCbPZc8uWnUYar5xRIR6y6HEkDwfhTCnB-P4M8YHgaavelD0NzDfwu9cud23IJgmoQA9hPM6iqvU0/s400/20200107_184412.jpg" width="300" /></a></div>
<br />
<br />
<div>
<span style="background-color: white;"><span style="font-family: proxima-nova;"><span style="letter-spacing: 1px;">Okay this isn't the best looking picture, but trust me, the soup is delicious! Really, I'm not exaggerating. This will be one of my new go-to's. I love how quick and easy it is. </span></span><span style="font-size: 14px; letter-spacing: 1px;">Just a bit of chopping, a quick sweat of the onions, everything goes in the pot, and then you’re good to go. </span><span style="font-size: 14px; letter-spacing: 1px;">Also, it’s just so full of goodness. F</span><span style="font-size: 14px; letter-spacing: 1px;">resh veggies, protein-packed chicken, and a super-flavorful, nourishing broth; it’s all there in one big, beautiful bowl.</span><span style="font-family: proxima-nova;"><span style="letter-spacing: 1px;"> I found the recipe on a blog called real food whole life. It looks like there are some other great, healthy recipes there that I may want to try as well.</span></span></span></div>
<h3 class="text-align-center" id="yui_3_17_2_1_1578271805524_1268" style="background-color: white; color: #1d1d1d; font-size: 14px; font-style: italic; letter-spacing: 0.26px; line-height: 1.8em; margin: 0px 0px 1em; text-align: center; text-transform: uppercase;">
<strong style="font-family: proxima-nova; letter-spacing: 1px; overflow-wrap: break-word;"><br /></strong></h3>
<div style="background-color: white; color: #1d1d1d; font-size: 14px; letter-spacing: 0.26px; line-height: 1.8em; margin: 0px 0px 1em; text-align: center; text-transform: uppercase;">
<strong style="font-family: proxima-nova; letter-spacing: 1px; overflow-wrap: break-word;">INGREDIENTS</strong></div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 tablespoon olive oil</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
2 teaspoons kosher salt, divided</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 medium yellow onion, chopped</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 teaspoon cumin</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 teaspoon garlic powder</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
¼ teaspoon mild chili powder</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
2 pounds boneless, skinless chicken breasts <em style="overflow-wrap: break-word;">or</em> thighs</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 (15-oz) can tomato sauce</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
3 small zucchinis, sliced in half the long way, then sliced into 1-inch half moons</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 quart chicken stock</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
3 cups baby spinach <em style="overflow-wrap: break-word;">or</em> baby kale</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1 pint cherry tomatoes, halved</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
2 limes, juiced</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
Optional toppings: chopped cilantro, chopped scallions, sliced avocado, lime wedges, hot sauce</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
<strong style="overflow-wrap: break-word;"><br /></strong></div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
<strong style="overflow-wrap: break-word;">Instructions</strong></div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
2. Add the cumin, garlic powder, and chili powder, stirring to combine.</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
3. Add the chicken, tomato sauce, zucchini, remaining 1 ¾ teaspoon salt, and chicken stock, stirring to combine.</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
4. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
5. When the pressure cooker timer is done, quick release the pressure.</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
6. Remove the chicken, chop or shred into bite sized pieces and add back to the pot. Stir in the spinach or kale, cherry tomatoes, and lime juice. Taste and add additional salt if desired. Top with any toppings you like and serve.</div>
<div style="background-color: white; font-family: proxima-nova; font-size: 14px; letter-spacing: 1px; overflow-wrap: break-word;">
Serves 4 to 6.</div>
Feuz familyhttp://www.blogger.com/profile/09374001710889690529noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-58455421465660471822016-11-19T23:15:00.000-07:002016-11-19T23:15:17.253-07:00Honey Whole Wheat Bread<span style="font-family: "times new roman";">I have been wanting to find a good whole wheat bread recipe, and have been searching the internet for the past couple of days. Decided to try </span><a href="http://ourbestbites.com/2012/04/honey-whole-wheat-bread/" style="font-family: "times new roman";" target="_blank">this one</a><span style="font-family: "times new roman";"> by Our Best Bites, and was quite pleased with the results. It was simple to make in my Bosch, and it was tasty. I followed the recipe exactly, and the bread turned out soft and moist. I was a little skeptical of placing it in a cold oven to begin the baking process, but it worked great! I think I baked mine for 36 minutes. I took a loaf down to Brianne, and her kids ate it right up, so I guess it is kid-approved. Of course, I forgot to take a picture of my bread, so I'm borrowing the one from Our Best Bites. Mine didn't look quite as perfect as this, but almost!</span><br />
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="margin: 0px;">
<br />
<br /></div>
<div style="margin: 0px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIA0qw3T9c5cjSIO1OVQ3B_bRF0TzDFfK5CjmbTjCZUp_YuO_Ng2s8HydcQEiKfxz8lEWJP_SC_PJ6iDmZghZJusWQJbKUme4E2l5TQOV4QeE3PI1hZRsP0wU1jR3ybCmbOCnQsrw3q-fo/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIA0qw3T9c5cjSIO1OVQ3B_bRF0TzDFfK5CjmbTjCZUp_YuO_Ng2s8HydcQEiKfxz8lEWJP_SC_PJ6iDmZghZJusWQJbKUme4E2l5TQOV4QeE3PI1hZRsP0wU1jR3ybCmbOCnQsrw3q-fo/s320/bread.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<b><br /></b>
<b>Ingredients<o:p></o:p></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">12-15 cups whole wheat flour (preferably hard white wheat)<o:p></o:p></li>
<li class="MsoNormal">5 3/4 cups warm (105-115 F) water<o:p></o:p></li>
<li class="MsoNormal">2 1/2 tablespoons bread machine or instant yeast<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons table salt<o:p></o:p></li>
<li class="MsoNormal">1/2 cup unsalted butter, melted<o:p></o:p></li>
<li class="MsoNormal">2/3 cup honey<o:p></o:p></li>
<li class="MsoNormal">1/4 cup plain Greek yogurt<o:p></o:p></li>
<li class="MsoNormal">2 heaping tablespoons vital wheat gluten<o:p></o:p></li>
</ol>
<div class="MsoNormal">
<b>Instructions<o:p></o:p></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add 5 3/4 cup warm water and mix well. Cover and allow to rise for 15 minutes.<o:p></o:p></li>
<li class="MsoNormal">Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.<o:p></o:p></li>
<li class="MsoNormal">While the dough is kneading, spray 4 9x5" bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.<o:p></o:p></li>
<li class="MsoNormal">Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8 1/2-9" on the long side. Roll it into a smooth log and place into a prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.<o:p></o:p></li>
<li class="MsoNormal">Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350 degrees and bake for 32-40 minutes or until the tops are golden brown and, if you're feeling awesome, an instant-read thermometer reads 200 degrees. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for future use.</li>
</ol>
</div>
Feuz familyhttp://www.blogger.com/profile/09374001710889690529noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-38291618806207358442016-06-15T12:45:00.000-06:002016-06-15T12:45:14.502-06:00Correction to Gang Phet recipe**I made a correction to the Gang Phet recipe...the amount of fish sauce is 1 tsp.** :)<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-84548079178598093782016-05-02T14:29:00.000-06:002016-06-15T12:41:48.267-06:00Gang Phet<u><br /></u>
This is a Thai recipe that I got from one of my husband's Coworkers. She brought some to work for him to try and he thought it was delicious! Hers was much hotter than mine (hers is actually red in color from all the cayenne she puts in, mine is not red but plenty hot for me! She also uses Thai chilies.) When I get my computer up and going again I will try to add a picture.<br />
<br />
<u>Gang Phet/Red Curry</u><br />
<br />
3 tsp garlic minced<br />
1 can coconut milk (chaokoh brand)<br />
Kaffir lime leaves ( 8-10)<br />
1- 20 oz can Bamboo shoots (strips)<br />
1 can straw mushrooms (chopped)<br />
1 can baby corn (cut into bite size)<br />
Thai basil maybe 1 cup loosely packed whole leaves (then tear into pieces)<br />
5-6 chicken breasts (or can use pork or beef) sliced thin like for stir fry<br />
<br />
Salt to taste<br />
1 tsp sugar<br />
1 tsp fish sauce (Squid brand)<br />
1 Tbs cayenne pepper (or more)<br />
<br />
Jasmine rice (I cooked 3 cups raw rice, which worked out to be about the right amount for the amount of sauce.<br />
<br />
Simmer coconut milk, garlic, and kaffir lime leaves on medium heat. You'll notice the coconut cream separating from the milk. Add the cayenne pepper, mix thoroughly, then add the raw meat and cook thoroughly. Then add enough water to cover the meat by about an inch. Add all the veggies, basil, salt, sugar, and fish sauce. Let simmer for 20 min. Remove kiffer leaves. Serve over rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-84851674699005801352015-08-13T17:52:00.000-06:002015-08-13T17:52:06.835-06:00Summer Squast Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDlRHTJwjSYLU1Axd88qcI79pGAPNxBxYqmfTYm6BpBIocWu5yHI4Dix49C_AP3yxNDoWB0Oqn2d6vlEbDojIQb-otKzpG2C99Sw0QD3be8WHYoRqtwZ9ZpbM1oSVjhL-1f7tlKoPW4Q/s1600/summer+squash+enchiladas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDlRHTJwjSYLU1Axd88qcI79pGAPNxBxYqmfTYm6BpBIocWu5yHI4Dix49C_AP3yxNDoWB0Oqn2d6vlEbDojIQb-otKzpG2C99Sw0QD3be8WHYoRqtwZ9ZpbM1oSVjhL-1f7tlKoPW4Q/s320/summer+squash+enchiladas.JPG" width="320" /></a></div>
<br />
I have had this recipe for years and think I got it from Taste of Home magazine. Wherever it was from it was sent in by a Josette Koets of Fairfax, Minn. I had forgotten about it till I got a lot of lovely yellow squash from my sister, Cherrill, and needed different ways to prepare the squash. I really enjoyed this, Clark said it was really good, and Clint says it is all right and he ate only a half of an enchilada. (I finished his the next day and it was still yummy for me) Hope you like it. I cut the recipe in half for us and it made three good sized enchiladas. Served it with chicken as the main dish.<br />
I forgot to cover mine in the oven so the edges got a bit brown but I liked the crispiness it gave.<br />
<br />
3/4 Cup chopped onion<br />
2 cloves garlic, minced<br />
1 TBs oil<br />
3 Cups chopped yellow summer squash or zucchini<br />
1/2 of a 4 oz can chopped green chilli peppers (more if you like peppers)<br />
1 recipe Spicy Sauce (below)<br />
8- 6 or 7 inch flour tortillas<br />
1 1/2 cup chopped tomatoes<br />
1 cup shredded Monterey Jack Cheese (I used cheddar) <br />
<br />
Cook onion and garlic in oil for 2 minutes; add squash. Cover and cook 3 to 5 minutes or till tender. Drain. Stir in peppers. Prepare the spicy sauce. Stir 1/3 of the spicy sauce into the squash mixture. Fill each tortilla with 1/3 C squash mixture. Roll up and place in greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining spicy sauce and cover, and bake at 400 degrees for 30 minutes. Top with tomatoes the last 5 minutes. Makes 8 servings.<br />
<br />
Spicy Sauce:<br />
Melt 2 TBS. butter or margarine in a sauce pan. Stir in 2 TBS. flour, 1 to 2 tsps. chili powder, 1/4 tsp. salt, and 1/8 tsp. pepper. Add 1 cup milk and cook and stir till bubbly. Stir in 1 cup shredded Monterey Jack cheese.<br />
<br />
<br />Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-4500583177012527982015-08-13T17:48:00.000-06:002015-08-13T17:48:19.150-06:00Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-32764972164253344902015-05-03T17:28:00.000-06:002015-05-03T17:28:55.758-06:00Rosemary Olive Oil Crock Pot Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9KMs5l9EvHtxsSKez-iXOOkGUBppQ6nk7ag4xwjG4hvM9xdO7vEr2ExdsBqzXEMFsUHnYSn3VvgJUkbFtIF4E4ZfolKuFgFB4-o1jv2XYIpQPbZSB1QZva-sY7DUUUw_xc8qu7A1RJA/s1600/2015-04-20+14.14.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9KMs5l9EvHtxsSKez-iXOOkGUBppQ6nk7ag4xwjG4hvM9xdO7vEr2ExdsBqzXEMFsUHnYSn3VvgJUkbFtIF4E4ZfolKuFgFB4-o1jv2XYIpQPbZSB1QZva-sY7DUUUw_xc8qu7A1RJA/s1600/2015-04-20+14.14.43.jpg" height="320" width="240" /></a></div>
I got this recipe from hostthetoast.com and it was submitted by Morgan. Making breads is one of my favorite things to do so I had to give this a try. I thought it turned out well and it is supposed to be like the rosemary bread that is served at Macaroni Grill but I haven't had it so don't know about that.<br />
It was a fun experiment and I liked the bread but think that if I make it again I will just bake it in the oven and be done with it. It is easy and you don't need a mixer, and if you don't want to turn your oven on, it works. I did brown it under the broiler after it was cooked until it browned.<br />
<br />
3 1/2 C all purpose flour<br />
1 packet dry active yeast (2 1/4 tsp.)<br />
1 1/4 C warm water<br />
1/4 C fresh rosemary, chopped, divided (I used dried and 1/8 C)<br />
3 TB olive oil, plus extra for drizzling<br />
1 tsp. sugar<br />
1 tsp sea salt or kosher salt, divided (I would increase the salt to 1 1/2 tsp.)<br />
<br />
You will also need parchment paper, paper towels, and a crock pot.<br />
<br />
Mix together water, yeast, and sugar and let sit 10 minutes. The mixture should become bubbly. Stir in half the salt (1/2 tsp or more if you choose to increase it) 2 tsp. of the rosemary, olive oil, and all of the flour. Mix until fully combined. Work it together with your hands if necessary.<br />
Put dough in a large greased bowl and cover with a towel. Let it rise for 1 hour. Remove the dough from the bowl gently and form into a ball on a floured surface. Let sit for another 20 minutes.Set the crock pot to high.<br />
Line the pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary. Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto the bread. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes all right, but put it on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 to 5 minutes to get a crunchier, darker crust.. Let cool before slicing. Serve with extra olive oil drizzled on top if desired.<br />
<br />
<br />
<br />
<br />Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-79190764527601883612015-04-30T22:40:00.001-06:002015-04-30T22:40:41.265-06:00Rhubarb dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C8qkZp9pVicKxFkYv4_U_qKr12usxGRbKXmhsbNmV0-f3jnJoQ4DC0KayizB68QTAQ0sUFoDebj6s2olsTKYI9wBCj5HPm5zxPNO-vOtnMEE9DCDYAishrwsD9PAtt_9kh9Lf-Ey4fk/s1600/2015-04-30+13.58.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C8qkZp9pVicKxFkYv4_U_qKr12usxGRbKXmhsbNmV0-f3jnJoQ4DC0KayizB68QTAQ0sUFoDebj6s2olsTKYI9wBCj5HPm5zxPNO-vOtnMEE9DCDYAishrwsD9PAtt_9kh9Lf-Ey4fk/s1600/2015-04-30+13.58.00.jpg" height="320" width="240" /></a></div>
Husband loves fresh rhubarb cooked with tapioca so today we picked our first rhubarb and I made some that he thought was great. Usually I don't measure but for some reason I did today and this is what I came up with. It is good served warm or cold and a dollop of whipped cream really enhanced it for me. this is super easy.<br />
<br />
3 Cups fresh rhubarb, diced<br />
1 Cup sugar<br />
2 1/2 TBS. tapioca<br />
1/8 tsp. salt<br />
1/8 tsp. almond flavoring<br />
1/4 Cup cold water<br />
2 drops red food coloring<br />
<br />
Mix all ingredients together and let it sit for five minutes. Bring to a boil and then simmer until the rhubarb is soft. Remove from heat and let sit for 15 minutes. Serve hot or cold with a dollop of cream if desired.<br />
<br />
<br />Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-89366027356317734122015-01-28T11:18:00.002-07:002015-01-28T11:22:24.377-07:00Cast Iron Chicken Pot Pie with Cheddar Drop BiscuitsI found this recipe on Tasty Kitchen an it was submitted by Alaska from Scratch. I have always loved pot pies but hated to make the crusts so this was an easy fix since it doesn't have a crust and so that probably makes it not a real pot pie. I have made this several times and we really like it. It is also very easy to make as I usually use my bottled chicken. Clint took the picture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidxrQBE7aKoyZG5Wf7ikoZTJu0kLQp83Ug8n74vtYiwtASbaJDbi7ntIDHO7EBli7kijoQE4VZZdJXyg18NMzUYnobX8AKqiQR1fgmfR0VA8ea1AE0DfFagEli1MiuDeL1Ane-Pzd2nk/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidxrQBE7aKoyZG5Wf7ikoZTJu0kLQp83Ug8n74vtYiwtASbaJDbi7ntIDHO7EBli7kijoQE4VZZdJXyg18NMzUYnobX8AKqiQR1fgmfR0VA8ea1AE0DfFagEli1MiuDeL1Ane-Pzd2nk/s1600/photo+(9).JPG" height="240" width="320" /></a></div>
<br />
Chicken pot pie with Cheddar Drop Biscuits<br />
<br />
For the filling:<br />
2 TB. butter<br />
1 onion finely chopped (I used dried as I didn't have an onion)<br />
1/4 C flour<br />
2 C chicken broth<br />
1 C Milk<br />
2 C cooked chicken (light and dark meat, leftovers, or a rotisserie chicken)<br />
1- 3/4 C frozen peas and carrot mixture<br />
1 TB fresh parsley chopped, (I didn't use this) <br />
Salt and pepper to taste<br />
<br />
For the Biscuits<br />
2 C flour<br />
1 TB baking Powder<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
2 tsp. sugar<br />
6 TB cold butter cut into 1/2 " pieces<br />
1 C medium cheddar cheese, grated, (I used mild as that is all I had)<br />
1- 1/4 C buttermilk<br />
Pepper<br />
<br />
Heat a 12 inch cast iron skillet (I am sure you can use any skillet that will go into the oven) over medium heat, add butter and then onions, cooking till translucent. Sprinkle in flour, stirring constantly and cook for 1 to 2 minutes. Pour in chicken broth and the milk, stirring till combined. Turn up the heat and bring to a boil and then reduce heat to simmer for about 10 minutes, stirring as mixture thickens. Add chicken, vegetables and seasonings.<br />
Preheat oven to 425 degrees.<br />
For the biscuits, stir together the dry ingredients. Cut in the butter with a pastry blender or use your fingers until the mixture is crumbly. Stir in cheese, followed by the buttermilk. Stir just until it comes together and forms a thick sticky dough. Do not over stir. Drop the biscuit dough, about 1/4 Cup <br />
size dollops on the top of the pot pie filling. Sprinkle the biscuits with black pepper, (I didn't do this but it would be good). Place skillet in preheated oven and bake for 20 minutes or until the biscuits are golden.Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-22140342670410936712015-01-25T23:18:00.001-07:002015-01-25T23:20:51.598-07:00Caramel Apple NachosFound this recipe on www.lilluna.com. Made it for my birthday dessert, and everyone loved it!<br />
Tastes like a yummy caramel apple. We will definitely be making this one again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPWaFURKrl0BFCKPAaZ4p8NunCi90ROCyQlgelRegUFelWiTjNWgTg4s_XMdItyUBIthI8b-tKEOkQOfRiNASGN6OqwpVLfj_fA2BIrJuTB5ZKUoZ2Hm9YCcmoUK8fZT1hH3V01ijFPrB/s1600/Caramel-Apple-Nachos-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPWaFURKrl0BFCKPAaZ4p8NunCi90ROCyQlgelRegUFelWiTjNWgTg4s_XMdItyUBIthI8b-tKEOkQOfRiNASGN6OqwpVLfj_fA2BIrJuTB5ZKUoZ2Hm9YCcmoUK8fZT1hH3V01ijFPrB/s1600/Caramel-Apple-Nachos-5.jpg" height="320" width="228" /></a></div>
<br />
<br />
<br />
<div class="ERSIngredients" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSIngredientsHeader ERSHeading" style="clear: both; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px;">
Ingredients</div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3-4 gala apples</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3-4 granny smith apples</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">½ package Kraft Caramels (unwrapped) (or Ice Cream Caramel Topping)</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 TB water</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">white chocolate (vanilla) candy coating</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">mini chocolate chips</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">Heath toffee bits</li>
</ul>
<div class="ERSClear" style="clear: both; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
</div>
</div>
<div class="ERSInstructions" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSInstructionsHeader ERSHeading" style="clear: both; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px;">
Instructions</div>
<ol style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Place heath bits and mini chips into separate bowls. It's important to have these all ready so they can be sprinkled on as soon as the caramel and white chocolate are on.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Cut a ziploc bag at the corner. This will be for the white chocolate for you to drizzle on.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Cut your apples right before working on candy coating and caramel so they do not brown. Place on your prepared dish.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Unwrap caramels and place in small pot with 1 TB water. Heat on low-medium temp until melted. (Or if you opt to use Ice Cream Caramel Topping skip this step).</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">At the same time, melt white chocolate by placing candy coating in a small pot on low heat and stirring constantly until melted and smooth. Place in ziploc bag with cut corner as soon as it's done.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Drizzle white chocolate and caramel on as soon as they are melted and smooth. Sprinkle toppings (toffee bits and mini chips) on immediately.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Serve immediately.</li>
<li></li>
</ol>
<div class="ERSClear" style="clear: both; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
</div>
</div>
Feuz familyhttp://www.blogger.com/profile/09374001710889690529noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-37841441688450032632014-01-29T15:50:00.001-07:002014-01-29T15:50:32.888-07:00King Ranch Chicken CasseroleThis recipe is actually in our family cook book, put in by Lynette. I use to make it quite often when I was first married, but then as children came I kind of forgot about it, thinking it wasn't real kid friendly. That theory was proven wrong when we had it for dinner last night. They all ate it, even my 5 year old who is sensitive to spicy. My oldest two really liked it! I did make a couple adjustments to the original recipe. If you haven't tried this recipe yet give it a go! My picture wasn't great of it, but for some reason it won't let me post it.<br />
<br /><br />
<br />
<br />
<u>King Ranch Chicken Casserole</u><br />
<br />
<br />
1 c. onion, diced<br />
1/2 lbs. mushrooms, sliced<br />
1 can cream of mushroom soup<br />
1 lb. cheddar cheese, shredded<br />
1 can Rotel tomatoes w/green chilies<br />
1 tsp chili powder <br />
12 corn tortillas, quartered (flour can be used, but I recommend corn)<br />
1 c. green pepper, diced<br />
2-3 TBS butter<br />
1 can cream of chicken soup<br />
2 c chicken, cooked and diced<br />
1 clove garlic, minced<br />
<br />
<br />
In a large pan, sauté onion, pepper, and mushrooms in butter, after they are done add the garlic and cook for another minute. Add in the soups, Rotel, and chili powder. Line the bottom of a 9 x 13 pan with tortillas (using half of them). Spread half of the chicken over the tortillas and top with half of the sauce, then half of the cheese, and then repeat the layers. Bake at 350 for 30 min. or until bubbly. Lynette says it freezes well.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-33586387527742497682013-12-21T11:59:00.000-07:002013-12-21T11:59:44.070-07:00Cran-Orange Streusel MuffinsI haven't posted in a long time as I seem to have been in a cooking slump. I am out now so I will add at least one recipe. Who knows what will happen next.<br />
This recipe was in Taste of Home and was submitted by Hannah Barringer from London, Tennessee. I made three changes; I used 1 percent milk as that was what I had, and I used craisens instead of cranberries, and I used orange zest instead of peel, and they turned out great. I think they would be good without the streusel topping. Sorry the picture is blurry but I am not a good photographer. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vvGXOcQJ5PwARDg56N9Z83yerYs6AltAfUgUMmCcq74hGRWWmQjEXEkipAiEAIjhQiwJfRTCokVSE5iLks_MVxMz98AFtcTZbx8kYKUmfof_z0zfxKSE933BTOIfR6A6dxIo0YVkjes/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vvGXOcQJ5PwARDg56N9Z83yerYs6AltAfUgUMmCcq74hGRWWmQjEXEkipAiEAIjhQiwJfRTCokVSE5iLks_MVxMz98AFtcTZbx8kYKUmfof_z0zfxKSE933BTOIfR6A6dxIo0YVkjes/s320/IMG_0199.JPG" width="320" /></a></div>
<br />
Cran-Orange Streusel Muffins<br />
<br />
1/4 C butter, softened<br />
1/2 C sugar<br />
1 egg<br />
1 cup fat-free milk, (I used 1 percent)<br />
1/4 C unsweetened applesauce<br />
1/2 tsp. vanilla<br />
2 C flour<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1 C fresh or frozen cranberries, coarsely chopped. (I used craisens, whole)<br />
2 1/2 tsp. grated orange peel (I used zest)<br />
<br />
Streusel Topping:<br />
2 TBS. flour<br />
2 TBS. brown sugar<br />
1/4 tsp ground cinnamon<br />
2 TBS. cold butter<br />
<br />
In a large bowl, beat butter and sugar until crumbly. Beat in egg, then the milk, applesauce and vanilla. Combine flour, baking powder and salt and stir into butter mixture just until moistened. Fold in cranberries and orange peel.<br />
Coat muffin cups with cooking spray and fill three-fourths full with batter. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.<br />
Bake at 400 degrees for 18-22 minutes or till a tooth pick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.<br />
<br />Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-15724144422879234702013-09-03T15:31:00.000-06:002013-09-03T15:32:09.336-06:00Quick Soft Breadsticks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EKG1IaywK3p4uLAeTXlrr_p2pOlD-GMm3wzvV6UYYcCCjKmLkZGR8i2vuWspT3f5VTjDA3Q-mtAEeKEZsgipgmj3qt8AQ3_L4jUZWJc5yMFvyEKM_zuFW-ednf1LmkVOF8fWN94i3EA/s1600/IMG_0111%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EKG1IaywK3p4uLAeTXlrr_p2pOlD-GMm3wzvV6UYYcCCjKmLkZGR8i2vuWspT3f5VTjDA3Q-mtAEeKEZsgipgmj3qt8AQ3_L4jUZWJc5yMFvyEKM_zuFW-ednf1LmkVOF8fWN94i3EA/s320/IMG_0111%5B1%5D.JPG" width="240" /></a></div>
<br />
<br />
I was in charge of bread for our family get together at my in-laws sunday and couldn't find my usual recipe for breadsticks. So I randomly picked a recipe off the internet that turned out to be fantastic. Needless to say I will not be looking for my recipe anymore. This picture is terrible because I took it with my phone halfway through dinner but you get the idea. This recipe comes from food.com.<br />
<br />
Quick Soft Breadsticks<br />
<br />
1 cup warm water<br />
3 Tbsp brown sugar<br />
1 tsp salt<br />
1/4 oil<br />
3 cups bread flour<br />
2 1/2 tsp yeast<br />
<br />
Make dough using your favorite method. (I used my bosch because I tripled the recipe) Roll out into a 10x12inch rectangle. Cut into strips about 3/4 inch wide. I slid each strip through melted butter because everything is better with butter, the twist and place on greased cookie sheet. I sprinkled with garlic salt and parmesean cheese and let rise. Bake at 375 for 10-15 min. <br />
<br />
We added pepperoncini's on top before baking for a kick and they were delicious. Also I let my dough rise in a bowl before I rolled it out just because of my schedule, so I don't know if it makes any difference or not that they rose twice?Carlahttp://www.blogger.com/profile/12692052552762380285noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-66435786230198929142013-07-25T10:43:00.000-06:002013-07-25T10:43:27.383-06:00Libby's Zucchini CakeI got this recipe from Libby years ago and have enjoyed it a lot. Craig came to visit us for a few days this week and brought zucchini so I made the cake. Clair, Jen, and Grayson came yesterday so we all had a chance to enjoy the cake. One of the best things about this recipe is that it needs no frosting although it is delicious with a cream cheese frosting or any other kind, and you can make some variations using things that you like, such as chocolate chips, raisens, nuts, and this time I used cinnamon chips. I also modified it by using half the oil called for and replacing it with applesauce. Turned out very moist and delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GWGz45ligOpmgNitBzUrfRM1GwVrUK5MoaKvyYlFfyf8CP6JYQMpql10q-vUnhbBEfzoBNpfB9mH2DiCsd7V6WdYklYUZoIgxRj9vbbmCsxRuzQUuPZTR7qi1x023TrrgSETtHLP2BM/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GWGz45ligOpmgNitBzUrfRM1GwVrUK5MoaKvyYlFfyf8CP6JYQMpql10q-vUnhbBEfzoBNpfB9mH2DiCsd7V6WdYklYUZoIgxRj9vbbmCsxRuzQUuPZTR7qi1x023TrrgSETtHLP2BM/s320/IMG_0197.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSkKmRWS5jO0_FZSvvaV_VKMtOaT7kBTlt1_TzapIXPQERtyITz4jDzFrALX8V-5tzkR1A3WZPpL5Zaqvy9_IQzg4EH5wvWDWZoLp2sH_bZa4z55K7FpL58aOxWJaBCHvxdXyQhibn_w/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSkKmRWS5jO0_FZSvvaV_VKMtOaT7kBTlt1_TzapIXPQERtyITz4jDzFrALX8V-5tzkR1A3WZPpL5Zaqvy9_IQzg4EH5wvWDWZoLp2sH_bZa4z55K7FpL58aOxWJaBCHvxdXyQhibn_w/s320/IMG_0196.JPG" width="320" /></a></div>
<br />
<br />
Zucchini Cake<br />
<br />
2 Cups grated zucchini <br />
3 eggs<br />
1 Cup oil (or 1/2 Cup and 1/2 Cup applesauce <br />
2 cups sugar<br />
1 tsp. vanilla <br />
1 - 8 oz. can crushed pineapple<br />
3 Cups flour <br />
1 tsp. salt<br />
1 tsp. soda <br />
1/2 tsp baking powder<br />
3 tsp. cinnamon <br />
1 cup chopped nuts (optional)<br />
1 Cup raisens or chocolate chips <br />
<br />
Mix first six ingredients together in a bowl. Mix dry ingredients together and add to wet ingredients, mixing thoroughly. Pour into greased and floured 9 x 13 cake pan and bake at 350 degrees for one hour. Ice if you choose to do so after it has cooled.Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-14268000204559369332013-06-29T15:54:00.000-06:002013-06-29T15:58:53.690-06:00Baked TacosMy family really enjoyed this recipe. The part I liked most was the filling is kind of glued to the shell and doesn't dump out when you take a bite, and the fact that they are prefilled before every one is sitting at the table so serving kids is simplified.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43Yke0PR8lC7ctGMjL-XIoeoCgwp6uge7wj1QxqX-wW088JdPEs_liCSUFsIRYjQWf7wk5D_Jf97V5Iya7b7oxjFHjGxKtPLQtFGxMmytxaNAMrOQYg7Ogs7SvXo1kjkkPoYcNh10X48/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43Yke0PR8lC7ctGMjL-XIoeoCgwp6uge7wj1QxqX-wW088JdPEs_liCSUFsIRYjQWf7wk5D_Jf97V5Iya7b7oxjFHjGxKtPLQtFGxMmytxaNAMrOQYg7Ogs7SvXo1kjkkPoYcNh10X48/s400/006.JPG" width="400" /></a></div>
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u>Baked Tacos</u></strong><br />
<br />
2 lbs ground beef<br />
4 tsp dried minced onion<br />
3 tsp chili powder<br />
1 tsp cornstarch<br />
1 tsp garlic powder<br />
1 tsp ground cumin<br />
1/2 tsp dried oregano<br />
1/8 tsp cayenne pepper<br />
1 (8 oz ) can tomato sauce<br />
1 (16 oz) can refried beans<br />
2 c shredded Colby jack cheese<br />
18-20 hard taco shells<br />
<br />
<em>Optional Condiments</em><br />
Lettuce, shredded<br />
tomato, diced<br />
Salsa<br />
Guacamole<br />
<br />
Preheat oven to 400 degrees. In a small bowl combine dried onion, chili pwd, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.<br />
<br />
In a large skillet brown the ground beef over medium-high heat. Drain off grease. Add the refried beans, tomato sauce, and prepared taco seasoning. Mix well.<br />
<br />
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 min. or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any additional condiments for serving.<br />
<br />
Source:<a href="http://blogchef.net/baked-tacos-recipe/"> Blogchef</a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-78636765724621879152013-05-30T15:47:00.001-06:002013-05-30T15:47:10.845-06:00Strawberry Lemonade Cookies<span style="color: black;">I was looking for something to give the boys' teachers for a little "thankyou", as today was the last day of school. This is what I ended up with. I thought they turned out not only cute but delicious!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvbly1Q0xfLNDjY_SOY4Mn9r4MIcoscT7Elkg1WGOHN7dr44AHAd3LoEpOpbS87_Jb8SgsKehycHx5c8bQRzrYD-aKYQ03PA0eHWvNVYGhP2TtYYqmOp-w9rLbyD0jYIiD2oTpy3bV0M/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvbly1Q0xfLNDjY_SOY4Mn9r4MIcoscT7Elkg1WGOHN7dr44AHAd3LoEpOpbS87_Jb8SgsKehycHx5c8bQRzrYD-aKYQ03PA0eHWvNVYGhP2TtYYqmOp-w9rLbyD0jYIiD2oTpy3bV0M/s320/046.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybp2NQGyRIJR9xtmTEMwwdF9l6OOgO5HtzFqtCGK7JuasrdGFYrYEJbesRN_Viv4myT46Fzh7-rmTPge8RmpLiyZvciyx7hLs8Yd1U0VU1FbcKG0FSZFmHU4E5p_zI23-JQdVULL37-E/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybp2NQGyRIJR9xtmTEMwwdF9l6OOgO5HtzFqtCGK7JuasrdGFYrYEJbesRN_Viv4myT46Fzh7-rmTPge8RmpLiyZvciyx7hLs8Yd1U0VU1FbcKG0FSZFmHU4E5p_zI23-JQdVULL37-E/s320/052.JPG" width="320" /></a></div>
<u><strong><span style="color: magenta;"></span></strong></u><br />
<u><strong><span style="color: magenta;">Strawberry Lemonade Cookies</span></strong></u><br />
<strong><u><span style="color: magenta;"></span></u></strong><br />
<span style="color: magenta;"><strong>Cookies:</strong></span><br />
<span style="color: magenta;">1 box Lemon cake mix</span><br />
<span style="color: magenta;">1/2 c shortening</span><br />
<span style="color: magenta;">2 eggs</span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;">Mix all ingredients until well combined. With a small cookie scoop place balls onto a baking sheet. Lightly press to flatten a little bit. Bake at 350 for 9-10 mins. </span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;"><strong>Frosting:</strong></span><br />
<span style="color: magenta;">3 T butter, softened</span><br />
<span style="color: magenta;">3 T strawberry puree *see notes* (5-6 strawberries)</span><br />
<span style="color: magenta;">1 cup powdered sugar</span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;">Combine all ingredients, and mix until smooth.</span><br />
<span style="color: magenta;">Frost the bottom side of one cooled cookie, and sandwich it with a second cookie.</span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;">Notes:</span><br />
<span style="color: magenta;">To make strawberry puree, dice several berries (about 5-6) and place in a saucepan with 1-2 tsp water. Bring to a boil, and use a fork to mash berries. Continue cooking until puree is reduced by about half. Let puree cool completely before using.</span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;">Makes 1 1/2 dozen</span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;">Source: <a href="http://jensfavoritecookies.com/2013/04/15/strawberry-lemonade-cookies/">Jensfavoritecookies</a></span><br />
<span style="color: magenta;"></span><br />
<span style="color: magenta;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-66011993974674603402013-03-31T14:29:00.000-06:002013-04-01T14:33:33.498-06:00Lemon-Lime Cake with Pineapple IcingWhen a friend of mine found out I was expecting she sent me a package in the mail with all kinds of wonderful things in it. One of those things were all the ingredients and the recipe to make this cake so we could celebrate! This recipe did not disappoint, my boys don't love pineapple but they loved this cake!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiVWADqAMqXOyXjbmtHG-7Nf1bXUe6Erze0a4hccbePA6BWaTRxJX0TU8wZOL_zjk1eYrZw9V6GckcfHWs3hbQwKj5oWhTMrUCyhGGSCeCTDAH8yXdPq61X5PbgMbP59AlgruU-rPZu0/s1600/066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiVWADqAMqXOyXjbmtHG-7Nf1bXUe6Erze0a4hccbePA6BWaTRxJX0TU8wZOL_zjk1eYrZw9V6GckcfHWs3hbQwKj5oWhTMrUCyhGGSCeCTDAH8yXdPq61X5PbgMbP59AlgruU-rPZu0/s400/066.JPG" width="400" /></a><br />
<strong><u>Lemon-Lime Cake with Pineapple Icing</u></strong><br />
<br />
For the cake:<br />
1 Lemon cake mix<br />
Half of a 3.4 oz. package vanilla instant pudding mix (4 TBS)<br />
1 can (12 oz.) Sprite <br />
2/3 c vegetable oil<br />
4 large eggs<br />
<br />
For the pineapple icing and garnish:<br />
4 TBS butter<br />
1/2 c granulated sugar<br />
1 tablespoon flour<br />
1 can (8 oz.) crushed pineapple, drained<br />
1 large egg<br />
1/2 tsp vanilla<br />
1/3 c sweetened flaked coconut (optional)<br />
<br />
1. Preheat oven to 350. Lightly spray 9 x 13 pan with Pam.<br />
2. In a mixing bowl place the cake mix, pudding mix, Sprite, oil, and 4 eggs. With an electric hand mixer on medium speed beat until mixture lightens and is smooth. Scrapping sides as needed. Pour the batter into the cake pan and place in the oven. Bake until golden brown and the top springs back when lightly pressed, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 min.<br />
3. Make the pineapple icing: Melt the butter in a small, heavy saucepan over medium-low heat. Remove the pan from the heat and stir in the sugar until incorporated. Stir in the flour until incorporated. Stir in the pineapple until well mixed.<br />
4. Crack the egg into a small bowl and whisk it with a fork until lemon colored. Spoon several tablespoons of the warm pineapple mixture into the egg and beat to combine and warm the egg. Transfer the egg mixture to the pan with the pineapple mixture. Place the pan over medium heat and cook stirring constantly, until the icing thickens, 4 to 5 min. Spoon the warm icing over the cake and garnish it by sprinkling the coconut on top. Let the cake sit for 10 minutes before slicing and serving.<br />
<br />
** I put a spoon of whipped cream on top of the pineapple icing and I toasted the coconut.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-62646776586418581182013-03-27T18:36:00.000-06:002013-03-27T18:36:07.634-06:00Classic Chicken ParmesanThis is a chicken recipe that came with my Nu-Wave Oven. I have tweaked it a bit so it isn't the original but it turned out good and even Clark liked it. He actually had two pieces. It is easy so that is a bonus.<br />
<br />
Classic Chicken Parmesan<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIAuA-n-6Q709s7Ek8IHhI4FTeYPoCqN6K9IAKmVkJxgfw1EkQ5tmGR9h_lP8tPUzIAVYOsK_q_dv11fRFyitlbKpuCl9aTuWcY9c0IQZbhdq_zFA1BU5x11rRRiO7eVbzFJKKdiA6og/s1600/IMG_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIAuA-n-6Q709s7Ek8IHhI4FTeYPoCqN6K9IAKmVkJxgfw1EkQ5tmGR9h_lP8tPUzIAVYOsK_q_dv11fRFyitlbKpuCl9aTuWcY9c0IQZbhdq_zFA1BU5x11rRRiO7eVbzFJKKdiA6og/s320/IMG_0143.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
4 boneless, skinless chicken breasts<br />
Italian Salad Dressing<br />
seasoned bread crumbs<br />
pasta sauce<br />
1 Cup Mozzarella cheese, shredded<br />
Parmesan to taste<br />
<br />
Pour dressing into a dish and dip chicken in it. Then roll the chicken in the bread crumbs and place on pan. Cook about 10 minutes, then turn chicken over and cook another 10 minutes. Spoon pasta sauce onto each piece of chicken and then sprinkle with the cheeses. Cook another 2-4 minutes.<br />
I did these with the individually frozen breast pieces so they weren't very thick. If you use the larger full breast pieces you would need to either split them or cook for a longer period of time till done.<br />
<br />
Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-43108996498903164772013-03-25T10:25:00.000-06:002013-03-25T10:50:44.673-06:00Flavored Oyster Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bvAGFmdWLfdoAgkoF78NcDnqzLd35ev19PBB7VzX_C0oZJcAzyQKQ-niIWxNuKmOWCOvNnBYIrddCY3JwnnhHGi_h_wD9E381ONSMeVIQnuL4PP03nD-sBKLxRw6hZ-0xV_B2OjwnB0/s1600/IMG_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bvAGFmdWLfdoAgkoF78NcDnqzLd35ev19PBB7VzX_C0oZJcAzyQKQ-niIWxNuKmOWCOvNnBYIrddCY3JwnnhHGi_h_wD9E381ONSMeVIQnuL4PP03nD-sBKLxRw6hZ-0xV_B2OjwnB0/s320/IMG_0142.JPG" width="320" /></a></div>
I have no idea where I got this recipe so I apologize to whomever is responsible for such a fun creation. I made them to go in soup but yesterday I fixed salad for dinner at Carla's and since I was out of croutons I took these instead. They were quite appreciated and several ate them without the salads. A good snack. I cut the recipe in half but will give the full recipe. Easy and tasty.<br />
<br />
2 packages of oyster crackers<br />
3/4 C canola oil<br />
1 Ranch dressing mix <br />
1 TB garlic powder<br />
1 TB dill weed<br />
1 TB lemon pepper<br />
<br />
Warm the oil and drizzle it on the crackers. Mix the dry ingredients together and shake it on crackers, stirring to coat them well. They are better the second day as the flavors meld together.Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-59035563122120832042013-03-19T12:16:00.000-06:002013-03-19T12:16:00.496-06:00Banana Sour Cream CakeThis recipe comes from a Kraft foods magazine that I got while in Atlanta. It is moist and delicious. I took a picture (it was quite impressive since I seldom make desserts) on Clark's camera and he has since misplaced it so I am posting without a picture. Use your imagination. Very Easy.<br />
<br />
Banana Sour Cream Cake<br />
<br />
1 pkg yellow cake mix<br />
3 eggs<br />
1 cup sour cream<br />
1/4 cup oil <br />
1 cup mashed ripe bananas (about 3)<br />
Icing: <br />
1 pkg (8 oz.) cream cheese, softened<br />
1 stick butter, softened <br />
1 pkg (16 oz.) powdered sugar (about 4 Cups)<br />
1 cup finely chopped walnuts or nuts of your choice<br />
<br />
Heat oven to 350 degrees. Beat together cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium for 2 minutes and pour into greased and floured 13 x 9inch cake pan and bake for 35 minutes or until toothpick comes out clean. Cool completely in pan on wire rack.<br />
Beat cream cheese and butter until blended and gradually add sugar, beating well after each addition. Remove cake from pan and carefully cut cake crosswise in half, using a serrated knife. Place one half, top-side down on a plate and spread top with frosting. Top with remaining cake half, top-side up and frost top and sides. Press nuts onto sides. Can sprinkle nuts on top if desired. Left-overs need to be refrigerated.<br />
For me there was too much icing so I wrote myself a note to leave the cake in the pan, make less icing and just sprinkle nuts on the top. Not near as fancy looking but tastes the same.<br />
<br />Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-85517395728665324112013-03-19T11:38:00.001-06:002013-03-19T11:40:20.922-06:00Chicken ChimichangasAunt Cherrill sent me this recipe and she got it from Nancy. I have no idea where Nancy got it but I made it and it turned out very good, Clark really liked it. Don't suppose it is very healthy since it is deep fried, but does taste good and it isn't hard to do. I made hush puppies to go with it so we really weren't that healthy. Needless to say, I halved the recipe but this is the full recipe. Enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-XpXtFXKmTPjyKRNfY8iLxtSzbq_EaV2zjC64ixi12AIPH2TA9AbNSJAhgDz2OnT51FSOQ-mzj6sgxRZNO7DHRcTOZAVgmTp4hNsgPoAN8Fj0CTdq-4LS30813yx62vFFjKg3rUfmvY/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-XpXtFXKmTPjyKRNfY8iLxtSzbq_EaV2zjC64ixi12AIPH2TA9AbNSJAhgDz2OnT51FSOQ-mzj6sgxRZNO7DHRcTOZAVgmTp4hNsgPoAN8Fj0CTdq-4LS30813yx62vFFjKg3rUfmvY/s320/IMG_0139.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiys2R4NEDIl0LzqVW9apHErwHcY0pFgEVrX5BBnhPaxTEd5w74pArCbpKSiRX7z3rg8JLn4DUwVoqREIL6LBQ5unenc-5Zt6m5u8CUM0Rt8yRaA8R9aMS5-8Jm3jpE7GWHG446md2Snm8/s1600/IMG_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiys2R4NEDIl0LzqVW9apHErwHcY0pFgEVrX5BBnhPaxTEd5w74pArCbpKSiRX7z3rg8JLn4DUwVoqREIL6LBQ5unenc-5Zt6m5u8CUM0Rt8yRaA8R9aMS5-8Jm3jpE7GWHG446md2Snm8/s320/IMG_0140.JPG" width="320" /></a></div>
<br />
Nancy's Chicken Chimichangas<br />
<br />
1 whole chicken or 3-4 lbs boneless chicken breasts cooked and shredded<br />
1 lb Colby cheese, grated (didn't have Colby so used cheddar)<br />
1 can diced green chilies<br />
chopped onion to taste<br />
2 - 10 oz cans enchilada sauce or 1 large can<br />
2 cans cream of chicken soup ( or if cooking a whole chicken, make a gravy out of the broth instead of using the soup)<br />
10 - 12 tortillas, burrito style<br />
oil for frying<br />
<br />
Mix soup and sauce in a pan and set aside. Mix chicken, chiles, and onions and add just enough sauce to make it stick together, (about 1 1/2 cups).<br />
Divide mixture among tortillas and make an envelope fold and secure with toothpicks. Deep Fry at 300 degrees turning them as they brown. Drain on a paper towel. <br />
Serve topped with a spoonful of remaining sauce mix on top and garnish with lettuce, cheese, tomatoes, sour cream, olives and guacamole or whatever is your pleasure. We don't do olives so eliminated them.Mary Andersonhttp://www.blogger.com/profile/05643071377735101218noreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-46107021617039962382013-03-08T12:53:00.001-07:002013-03-08T12:53:14.047-07:00Chicken & Wild Rice Soup (Crockpot)I know it's crazy two posts in one week! I don't know if I'm just procrastinating the things I should really be doing right now or if I just couldn't wait any longer to share this tasty recipe. Unfortunately we are still in winter mode in my neck of the woods (woke to snow today). My family really liked this soup, even my husband who isn't much of a soup eater had seconds (and he didn't even require crackers). I did make a few change ups to the below recipe:<br />
-I bought wild rice pilaf in the bulk section at my grocery store rather than just plain wild rice, which it comes with seasoning in it already so I didn't use all the parsley it called for, like a 1/3 tbs of the dried parsley.<br />
- I added mushrooms <br />
-I was out of soup base so I just used some bouillon cubes<br />
-I didn't add the roux (flour, butter, and cream mixture) till the last 30 min. if you are going to do the same don't make the roux till just before adding it. (just take my word on this one or at least warm it up again before adding it)<br />
-Just a note to myself- I will add the full 10 c stock next time for a little thinner consistancy.<br />
This could be a great recipe to use up turkey leftovers as well. Hurry and make this soup before spring decides to show up!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdByLKY_uLnux8DJfL2AnVAP1H5GUxmwj_TTRchOYDrml7PSe_TM3n7fyPdFjBaXC6u6wnPyyaUquoJgX1hNZvRY4qbgsakZOTse3UA4iTvOXq9gNBF8AvjCHUfTpuqRUeGjhaKSOKxA0/s1600/Chicken+&+Wild+rice+soup+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdByLKY_uLnux8DJfL2AnVAP1H5GUxmwj_TTRchOYDrml7PSe_TM3n7fyPdFjBaXC6u6wnPyyaUquoJgX1hNZvRY4qbgsakZOTse3UA4iTvOXq9gNBF8AvjCHUfTpuqRUeGjhaKSOKxA0/s400/Chicken+&+Wild+rice+soup+005.JPG" width="400" /></a></div>
<br />
<strong><u>Chicken & Wild Rice Soup</u></strong><br />
<br />
8-10 cups chicken stock, divided<br />
8 oz. uncooked wild rice<br />
1 TBS olive oil<br />
1 medium onion, chopped<br />
2 celery ribs, chopped<br />
2 carrots, chopped<br />
1/2 tsp pepper<br />
Mushrooms, sliced <br />
2 TBS chicken soup base (I like Better than Bouillon)<br />
4 TBS butter<br />
1/2 c flour<br />
2 c half and half or cream<br />
2 c diced cooked chicken <br />
1/4 c fresh parsley, chopped (or one TBS dried parsley flakes)<br />
Salt and Pepper to taste<br />
<br />
Put eight cups of stock and the uncooked wild rice into the crock pot set to high.<br />
Saute onion, celery, carrots, and mushrooms in oil, till onion is transparent. Season with pepper. Add the veggies to the rice. Stir in the soup base. Cook on high for 3-4 hours (or on low 6-8 hours) until the wild rice and veggies are sufficiently tender.<br />
<br />
In the same skillet over medium heat, melt 1/2 stick of butter, whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may will to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the chicken and the parsley (and another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Salt and pepper to taste.<br />
<br />
Source: <a href="http://lindseysluscious.blogspot.com/2011/11/tired-of-turkey-yet-try-this.html">Lindsey's Luscious</a> (adapted from taste of home)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-25106990184245755052013-03-05T16:08:00.001-07:002013-04-03T10:25:08.634-06:00Country Club ChickenI have been trying quite a few new recipes lately and my kids gripe and complain till they taste them usually....this one was no exception, my 10-year old was complaining that it had mushrooms in it... blah...blah...blah till he tasted it then he said " you can keep this recipe mom, this is good!" My 8-year old said "this chicken is sooooo good!" <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD83KjCp2GiMZM_yEzm5bkiGfldgiZqeCtPqwTzRM1WEX8ogW3XoalyDMl6_FK3_DOHaawrfy_FSTYCX62aTFoVs08wTLYA4htZGUUbRBM1Y5tqql1FoLNT2wmjiXQAFO4b0ZJKALlkA8/s1600/Country+Club+chicken+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD83KjCp2GiMZM_yEzm5bkiGfldgiZqeCtPqwTzRM1WEX8ogW3XoalyDMl6_FK3_DOHaawrfy_FSTYCX62aTFoVs08wTLYA4htZGUUbRBM1Y5tqql1FoLNT2wmjiXQAFO4b0ZJKALlkA8/s400/Country+Club+chicken+2.JPG" width="400" /></a></div>
<strong><u></u></strong><br />
<strong><u>Country Club Chicken</u></strong><br />
<br />
<strong>Ingredients:</strong><br />
1 pound spaghetti <br />
4 chicken breasts<br />
1 large onion<br />
7 oz mushrooms<br />
2 cans cream of mushroom soup<br />
4 or 5 slices bacon<br />
1/4 cup dry white wine (I used a white cooking wine)<br />
2/3 cup sharp cheddar<br />
1 apple<br />
butter or oil<br />
salt & pepper<br />
<br />
<strong>Directions:</strong><br />
Mince the onion. Clean and slice the mushrooms.<br />
Peel and mince the apple (or wash it well). Recipe used a golden delicious I didn't have one so I used what I had a braeburn.<br />
Season the chicken breasts with a generous amount of salt and pepper.<br />
<a href="http://www.flickr.com/photos/25706352@N08/6494176999" title="View 'Country Club Chicken' on Flickr.com"></a>Cook the bacon and don’t clean out the pan. Drain the bacon on a paper napkin.<br />
<a href="http://www.flickr.com/photos/25706352@N08/6494176799" title="View 'Country Club Chicken' on Flickr.com"></a>Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish.<br />
Cook the onion for three minutes.<br />
<a href="http://www.flickr.com/photos/25706352@N08/6494176229" title="View 'Country Club Chicken' on Flickr.com"></a>And add the mushrooms. Cook for another three then add the minced apple and cook it all for another 3 to 4 minutes.<br />
<a href="http://www.flickr.com/photos/25706352@N08/6494175837" title="View 'Country Club Chicken' on Flickr.com"></a>Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. I’m sure you could replace the white wine with chicken broth.<br />
Add the soup (I didn't pay that close attention to the recipe and used only one can so make sure you use two, it was still good just not that saucy) and stir in the cheese till melted.<br />
Then pour it all over the chicken breasts.<br />
Bake at 350 for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.<br />
<br />
Cook the pasta in salted water according to the directions on your package. <br />
Put the pasta in a bowl, place chicken on top then pour the sauce all over. Enjoy!<br />
<br />
Source: <a href="http://www.kayotic.nl/blog/country-club-chicken">Kayotic Kitchen</a><br />
<br />
*I edited this post- clarifying to use 2 cans of cream of mushroom soup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7431505384573989784.post-15093844303629245592012-12-31T10:28:00.001-07:002012-12-31T14:25:45.591-07:00Jalapeno Popper DipMy sister-in-law has brought this dip to the past few family gatherings and everyone loves it. I finally made it myself and took it to my side of the family's party this past weekend. It seemed to be a hit with them as well, with several asking for the recipe. I didn't get a picture but here is the recipe. It is so simple to make, tastes good, and probably terrible for you. Enjoy & Happy New Year!!! <br />
<strong></strong><br />
<strong>Jalapeño Popper Dip</strong><br />
2- 8 ounce packages cream cheese, room temp<br />
1 cup mayonnaise<br />
1 cup shredded Mexican blend cheese<br />
1/2 cup Parmesan cheese<br />
1- 4 ounce can chopped green chilies<br />
1- 4 ounce can sliced jalapeños- double if you like heat<br />
1 cup panko bread crumbs<br />
1/2 cup Parmesan cheese<br />
1/2 stick butter, melted<br />
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. (or 8 x 8 pan) In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.<br />
<br />
Source: <a href="http://www.bigredkitchen.com/2008/10/jalapeno-popper-dip/">Big Red Kitchen</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7431505384573989784.post-40644670044290394382012-12-03T15:12:00.002-07:002012-12-03T15:12:47.612-07:00Banana Cookies with Banana Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7F3WLT5Pmiqjq6cAbQwJicvAAVTVFRRlm6bcMOv_mCcIOX__j7gIzR-y1sgoJnyBYVMNEpDRKYgr_C43G_PuyF4ZaT-8sRQAIoMpS9sGb5RxvirA8FNZpE3_nvFPZq9DANmYDLBNI5wk/s1600/272.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7F3WLT5Pmiqjq6cAbQwJicvAAVTVFRRlm6bcMOv_mCcIOX__j7gIzR-y1sgoJnyBYVMNEpDRKYgr_C43G_PuyF4ZaT-8sRQAIoMpS9sGb5RxvirA8FNZpE3_nvFPZq9DANmYDLBNI5wk/s320/272.JPG" width="320" /></a><strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
My brother Clint got this recipe from one of his co-workers. These cookies are moist and so yummy. The best part is the banana frosting! Enjoy!<br />
<strong><u>Banana Cookies With Banana Frosting</u></strong><br />
1 c sugar<br />
1 c shortening<br />
1 c mashed bananas<br />
2 eggs<br />
1/2 c butter milk<br />
1 tsp vanilla<br />
3 c flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 c chopped nuts (optional- I substituted chocolate chips)<br />
<br />
Banana Icing<br />
1 banana<br />
1 cube butter, softened<br />
powder sugar (mix in till you have a good frosting consistency)<br />
<br />
Cream together the sugar, and shortening. Then add in the bananas and the eggs, mix well. Add remaining ingredients and mix till combined.<br />
Bake at 350 for 8-10 min. on a greased cookie sheet.<br />
<br />
For the frosting mix the banana and the softened butter and powdered sugar till smooth.<br />
When cookies are cooled frost with the banana frosting.<br />
Unknownnoreply@blogger.com0