According to Kelly blog has moved!

You will be automatically redirected to the new address. If that does not occur, visit
http://according-to-kelly.com
and update your bookmarks.

Tuesday, February 10, 2009

hey good looking, what YOU got cooking? giveaway

lately, cooking dinner has become a bit of a chore. i've never professed to being a gourmet chef, but i do have a few favorite recipes, that have feed my family well over the years. but these days, even my old "tried & trues" just seem, well... boring. i'm definitely in need of a new recipe or two, but you know me - i've got this weird cook book phobia. so that's where YOU come in.

so here's the deal... i'm asking YOU to share YOUR favorite recipe(s). you know, your "tried & true", the one your family asks for, that special meal that you look forward to eating. how easy is that? just cut & paste your favorite recipe. it doesn't have to be fancy, it doesn't have to be gourmet (in fact, the easier, the better), it just has to be yummy (but, if it's YOUR favorite, i bet it's delicious).

so, by now, i'm sure you're asking, "what's in it for me?" well, one lucky person is going to win one of my (self-proclaimed) fabulous & custom, apron creations. yep! yep! the winner of this giveaway will have an apron created just for her (or him).

so here are the rules of the game:
* you have until midnight PST on tuesday, february 17th to enter.
* simply post your recipe as a comment, on this post to enter.
* multiple entries ARE allowed. post multiple recipes & you will have multiple chances to win the apron.
* anyone can enter (so tell your friends), although anonymous comments will be ignored unless accompanied by an email address.
* the winner will be randomly picked & announced wednesday.

bon appetit!

139 comments:

Natalie Jane said...

I'm first! -

TUNA PATTIES

Prep Time:10 min
Total Time:26 min
Makes:6 servings

What You Need

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup Mayonnaise

MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Enjoy!

Sarah said...

I don't have any recipes of my own, but I love everything on this website:
http://crockpot365.blogspot.com/

Kelly said...

Here is a favorite in my house! My 2 yr old LOVES it also! It is a pampered chef recipe.
Cheeseburger Ring

1/4 C. onion
3/4 lb. lean (90%) ground beef
1/4 C. ketchup
2 tsp. yellow mustard
9 slices American cheese, divided
2 (8 oz.) pkg. crescent rolls
16 dill pickle slices
3 large plum tomatoes
2 C. lettuce

Preheat oven to 375°F.

Chop onion. In frying pan, cook ground beef with onions over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.

Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a 13-inch round stone with points towards the outside. (There should be a 5-inch diameter opening in the center.) Scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown.

Remove from oven. Using a crinkle cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of ring. Slice tomatoes. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands. Place in center of ring. Serve with additional ketchup and mustard, if desired.


You can also make this into a taco ring. Same idea just with taco seasonings and other taco stuff!! Both are great!

Kelly said...

Here is another great one!
Swiss chicken
take chicken breast and season them with your favorite season. We use Cavenders. Lay them in a cooking pan put a slice of swiss cheese on top of each piece of chicken. Then put a can of cream of chicken over the chicken and cheese. Then top that with seasoned bread crumbs. Bake for about 30 mins or until chicken is done. Then serve with mashed potatoes and a rolls!!! Yummy!!

Shepherd Family ACAL said...

Chicken Parmesan
1 bag of boneless skinless chicken tenders
2/3 cup of mayo
1 cup of Italian bread crumbs
1/2 to 1 cup of shredded Parmesan cheese

Preheat the oven to 425
coat the chicken with the mayo. I like to just glop the mayo into a big bag and dump all of the chicken in. I squish it around to coat the chicken with mayo. Set it aside and mix the Italian bread crumbs with the shredded Parmesan cheese on a plate or in a bowl. Take the chicken out of the bag one piece at a time and roll it in the mixture to coat it and place it in a big glass baking dish. Glass or ceramic has worked better for me than metal. Bake it for 20 - 25 minutes.
serve it with pasta, potatoes or rice.

Shepherd Family ACAL said...

These are the favorite at our house...YUMMY!!
Chicken Enchiladas
2-3 chicken Breast (we use less) cooked and cubed
2 bunches of green onions chopped (opt.)
1 can cream of chicken soup
1 can of green chilies
½ coup sour cream
1 cup grated cheese
1 can enchilada sauce
Flour tortillas

In med. Sauce pan combine Chicken, Onions, cream of chicken soup, chilies, cheese and Sour cream. Bring to a boil. Fill up the tortillas roll them up and put them in a casserole dish (13 x 9ish)
Top with Enchilada sauce & cheese.
Bake 10-15 min until cheese melts.

Shepherd Family ACAL said...

Another big hit!

Baked Ziti
8 oz. Ziti
½ lb lean beef (up to a full pound is ok we just use less)
2 med chopped onions (optional)
1 jar Spaghetti sauce
2 cups cottage cheese
2 tbsp grated parmesan cheese
1 egg lightly beaten
1 tsp. dried parsley
½ tsp garlic powder

Non stick spray a 2 quart baking dish, cook Ziti and set aside.
Cook meat add spaghetti sauce, in a large bowl mix cottage cheese, Parmesan, egg, parsley, onion, and garlic powder. Add in the Ziti mix well

Spread 1/3 meat on bottom of baking dish, Add Ziti mix and then cover with the rest of meat. Cover with Tin foil and bake 30 min. @ 350 degrees

Cafe Johnsonia said...

I just made this soup yesterday for a little luncheon and we ate it again for dinner. It's super easy and very good. Don't let the secret ingredients scare you!

And you can easily double it.

Sausage Potato Soup (with secret ingredients)


5-6 medium sized potatoes, cut into 1" cubes
1 lb. bulk pork sausage
1 medium onion, chopped
1 cup light cream
1/4 cup butter
6 cups chicken stock
1 1/2 Tbsp. vanilla extract
2 Tbsp. balsamic vinegar
freshly ground black pepper

Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.

Tracy B. said...

One of my favorite recipes is:

Taco Chicken

1 bag red doritos, crushed
6 chicken breast, cooked, shredded
1/2 box Velveeta cheese
1 can Rotel
1 can cream of chicken soup
1 can cream of mushroom soup

Combine the Rotel & the cheese & melt in the microwave, reserve a little of the cheese to shred & put on top. In a 9 x 13 inch greased baking dish you want to layer the ingredients like this:
chips, chicken, cheese dip & soup. Repeat layers & sprinkle with cheese. Bake @ 350 for about 30 minutes or until cheese is bubbly. Enjoy!

Love the apron! Too cute!
tlb3405@yahoo.com

Natalie* said...

OOOooo - I'm more than thrilled to enter these favorites:

straight from Italy from my SIL who served a mission there - we eat this as a meal, sometimes with soup, sometimes alone - SO good.

---Tomato & Basil Focicca

1 envelope dry active yeast (2 teaspoons)
1 pinch sugar
4 Tablespoons extra virgin olive oil, plus a bit more
6-7 cups flour
fresh oregano
1 large tomato
1 T. course salt, plus a bit more
1 T. fresh rosemary, chopped

- Sprinkle yeast & sugar over 1/2 cup warm water in large bowl (be sure water measures 115F). Stir and set aside 10 minutes until foamy. Add 2 cups warm water, 2 T. EV olive oil, 2 cups flour, t T. salt & rosemary. - stir until smooth. Gradually incorporate flour (up to 4 more cups) using mixer - add more four if sticky.

- Place dough in lightly oiled bowl and cover with plastic. Set in warm place to rise until doubled in size - 1 1/2 hours. (if using fast rising yeast - 45 min.)

- Heat oven to 425F - transfer dough to oiled baking pan (11x17") or pizza stone & press to form even thickness. If dough shrinks back, cover with damp towel; let rest 10 minutes - let rise 30 minutes until doubled in size.

- Use fingers to make dimple-like indentations in dough - drizzle olive oil, allowing to fill dimples. Brush to distribute. Cut tomatoes 1/4" thick in crescent shapes - lay on dough, sprinkle salt & oregano - then more olive oil. Place in oven. Toss a cup of ice onto oven floor to create steam. Bake until golden brown - about 30 minutes. (Try not to open oven during this time) Let cool on wire rack - best if consumed on day of creation as it does not save well.


--- Giada DeLaurentiis is my favorite chef - this is my favorite soup she makes -

Italian Wedding Soup

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper


To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired.

---something light for lunch with girlfriends: Chicken Salad

- 4 cups seasoned and grilled chicken breasts, cubed
- 2 hard boiled eggs, chopped
- 2 cups seedless grapes - green or purple
-1 15 oz. can pineapple chunks, well drained
- 1/4 cup chopped green onion
- 1 T. mustard mixed with 1 cup salad dressing or mayonnaise
- 1 5 oz. can Chowmein noodles
- lettuce & tomato

optional ingredients:
- 1 11 oz. can mandarin oranges
-1/2 cup green pepper, chopped
- 1/2 cup sliced olives
- 3/4 cup celery, chopped

Mix all ingredients except Chowmein noodles, chill in refrigerator. Just before serving, top with noodles. Serve on bakery rolls, with lettuce and tomato.

---the yummiest cookies: Lanai Cookies

3/4 c. granulated sugar
3/4 c. brown sugar
1 cup butter or stick margarine, softened
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 large egg
2 1/4 c. all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz.) semi-sweet chocolate chips
2 cups flaked coconut

- Heat oven to 375 F.

- Beat sugars, butter, vanilla ex., coconut ex., and egg in large bowl with electric mixer on medium speed or mix till smooth. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and coconut.

- Drop dough onto ungreased cookie sheet.

- Bake 10 minutes (start watching them at 8 minutes, just in case) or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to wire rack.

- Sit back in a comfortable chair with a cold glass of milk, a couple of these cookies, and imagine yourself on your very own lanai in Hawaii - I've found it easier to do so with an IZ album playing in the background and my eyes closed. :D


---and my favorite dessert Tyler Florence's Ultimate Cheesecake:

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Billy & Stephanie said...

Spicy Verde Chicken & Bean Chili
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 40 minutes

Serves: 6



Ingredients:


2 tbsp. butter
1 large onion, chopped (about 1 cup)
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 tbsp. all-purpose flour
2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
2 cups shredded cooked chicken
1 can (about 15 ounces) small white beans, undrained
1 can (4 ounces) chopped green chiles, drained
1 tsp. ground cumin
1 tsp. jalapeño hot pepper sauce
6 flour tortillas (8-inch), warmed
Shredded Monterey Jack cheese
Chopped fresh cilantro leaves



Directions:



Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.

Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.

Stir in the chicken, beans, chilies, cumin and hot sauce. Heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.

Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.

sarah cool said...

Mmm! Fantastic idea!!

Toasted Macaroni and Cheese

Ingredients:
2 cups uncooked elbow macaroni
2 cups cottage cheese
1 cup sour cream
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground pepper
2 cup sharp chedder cheese, shredded
10-15 Ritz crackers
1 tablespoon butter

Directions:
- Preheat oven to 350*.
- Bring a large pot of water to a boil, and cook the macaroni according to the package - drain well.
- In a large bowl (don't kid yourself - use a large bowl), mix cottage cheese, sour cream, egg, onion, garlic, salt, pepper & cheese.
- Add cooked macaroni and mix well.
- Pour mixture into a greased deep dish 8x8 inch baking dish.
- In a small bowl, crush Ritz crackers.
- Melt 1 tablespoon of butter in the microwave and pour over crackers.
- Stir with a fork, and dump on top of the macaroni mixture.
- Bake for 35 minutes, or until goldeny brown.

Canadian Princess said...

My husband's favorite meal:

Masman Curry

100 grams (3.5 oz) Masman curry paste
3 cans (400 ml) coconut milk (about 5 cups)
1 cup water
potatoes - 5-6 peeled and diced
onions, carrots (diced), corn
chopped peanuts (1/2 cup)
1 tbsp lemon juice
1 tbsp sugar
2 chicken breasts, chopped

Stir fry curry paste with 2 cups of the coconut milk then add the rest of the coconut milk and heat until boiling. Add chicken pieces and continue cooking. As the meat is almost done add the potatoes, onions and carrots and peanuts. Then add the water (may need more depending on desired consistency) and cook until the potatoes and veggies soften. Add 1 tbsp lemon juice and sugar and corn at this point. Serve over rice.

* Note: you can use less curry paste for a milder curry.

Canadian Princess said...

Another favorite:
Chili
1 pound diced lean beef/ground chicken
1 green/orange or yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 teaspoon crushed red pepper flakes (didn't use)
1 1/2 tablespoon chili powder
1 teaspoon granulated garlic, or 2 cloves fresh garlic, minced
1 teaspoon cumin
1 teaspoon crushed black pepper
1 1/2 teaspoons kosher salt (I used regular salt, 3/4 - 1 tsp)
1/2 teaspoon cayenne pepper
1 tablespoon canola oil
2 cans (8 ounces each) diced tomatoes
1 can (4 ounces) diced green chilies
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) tomato sauce
1 1/2 cups or so of water
1 cup tomato juice
1 cup brown sugar
frozen corn

Sour cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occassionally. If using dutch oven: When beef is browned, add remaining ingredients to dutch oven and cook on low for approximately 4 hours, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serve with cornbread (recipe to follow).
Serves 8 to 10.

*Note: Can cut down on the spices if you want a less spicy chili!

Canadian Princess said...

Cornbread (to go with Chili)

1 1/4 cups flour
3/4 cups cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup veg/canola oil
2 egg whites/1 egg beaten
frozen or canned corn (3/4 - 1 cup I didn't measure the corn)
cheese (1/2 - 3/4 cup, again I didn't measure it)
1/2 onion chopped

*Preheat oven to 400 degrees.

1) Fry onion in 1 tbsp oil, add some salt and pepper while frying.
2) Mix dry ingredients together (first 5)
3) Mix wet ingredients (next 3)
4) Add wet ingredients to the bowl of dry ingredients, then add the cheese, corn, onion and stir until just moistened.
5) Bake at 400 degrees for 20-25 minutes (maybe even 30) until toothpick inserted in middle comes out clean.

Serve with butter and honey drizzled on top.

Canadian Princess said...

Everyone loves this Cheeseball:

Cheese Ball
2 pks cream cheese (softened at room temp)
4 oz (1 small jar) Old English Sharp cheese (it comes in a little jar and is a soft processed type cheese)
1 cup grated mild cheddar cheese
1 tbsp parsley
2 tbsp mayo (not miracle whip)
1/2 tsp onion salt
1/2 tsp garlic powder (can use onion powder and garlic salt instead if you want)

Mix all above together. Roll into ball in waxed paper and let set in fridge (approx 3 hours). Roll in chopped pecans (can also use walnuts if you'd like but we like pecans the best).

Canadian Princess said...

These are incredible!

Cinnamon Rolls

2 c. milk slightly scalded (little skim on top, barely bubbling around edge)
1/2 c. shortening
1 c. sugar
2 t. salt
1 c. instant mashed potatoes cooked (2/3 c. milk, 2/3 c. flake. I don't add salt, butter, etc)
2 T. active dry yeast
1/2 c. warm water
2 eggs, slightly beaten
7 c. flour (approx)

4 T melted butter divided in half
1 c. sugar and 4 t. cinnamon mixed and divided in half


Make instant potatoes. Pour scalded milk over next 4 ingredients. Cool until lukewarm (15 minutes). Dissolve yeast in warm water while that cools, during last 5 minutes or so.

When cooled, put in eggs and 4 c. of the flour. Beat until smooth. Then add yeast and rest of flour.

Cover and raise until doubled (at least 1 hour). Then make rectangle with 1/2 of dough (about 10-12" by however long it rolls out).

Melt 2 T butter and brush on. Sprinkle with 1/2 c. sugar and 2 t. cinnamon.

Roll down 10" side and cut approx. 1" slices with dental floss (slide under the roll and pull up and cross).

Put on greased cookie sheet and let rise until doubled (30 min-1 hr.)

Bake at 350 degrees for 20 min. or until lightly browned. Add glaze or cream cheese icing while cinnamon rolls are hot. (I prefer the cream cheese icing the best).


Glaze
2 c. powdered sugar
8 t. milk
2 T soft butter
1/2 t. vanilla

Cream Cheese Icing
8 oz cream cheese softened
1/2 cup butter softened
3 cups icing sugar
3 tsp milk
1 tsp vanilla

Canadian Princess said...

I promise this is the best Banana Bread recipe ever. The pineapple makes it incredibly moist, but don't worry if you don't like pineapple, you won't even know it's there!

Banana Bread

Preheat oven to 350 degrees. Spray bundt pan / glass 9X12 pan with Pam and then sprinkle flour or sugar in the pan to cover the Pam. If you remember you want just enough to have a light layer along the bottom and side of the pan. You can dump the pan over to get the extra out.

1) Cream together:
½ lb. margarine 3 C. sugar
5 or 6 mashed bananas 3 eggs
1 Tbl. vanilla 2 C. milk


(note: cream the margarine and sugar together first and then add in the rest one ingredient at a time, mixing between. make sure the margarine is soft.)

2) Mix together:
4 C. flour
2 tsp baking soda ½ tsp. salt
2 tsp baking powder 1 tsp. cinnamon

3) Mix the dry ingredients into the wet ingredients until smooth. Note: the wet ingredients can be mixed in Cami's KitchenAid and then the dry ingredients in another bowl, then you can slowly add the dry ingredients into the wet ingredients.

4) Add:2 cups nuts
1 8 oz. can crushed pineapple
(Note: I don't usually add the nuts. But the crushed pineapple is the secret ingredient that makes this recipe so good and moist).

5) Pour batter into pan/s (note: fill a bundt cake a little over half full and then you can make the rest into muffins or loaves The bundt pan will take 1 hour and maybe a little more to cook. The muffins I don't remember, start with 20 minutes and then check them. The loaf pans I can't remember how long they take, I just keep checking them. Probably 40-50 minutes depending on how much is in them.

Canadian Princess said...

You can make this soup into a cream of broccoli or cauliflower by substituting the broccoli or cauliflower for the potatoes.

Cream of Potato Soup:

Ingredients:

potatoes, peeled and chopped
1/2 stick (4 tbsp) butter
2/3 cup onions, chopped
2 tbsp flour
2 cups chicken broth
2 cups 1/2 and 1/2
1/2 tsp worshteshire (not sure hot to spell it)
grated cheddar cheese

Steps:
1) Cook potatoes with salt till done. Drain (probably 6 or 7 potatoes - I'd rather make more and then add what you need then not make enough and when you add them to the soup wish you had more.)

2) Melt butter over low heat, add onions and cook till clear, stir in flour. Cook for 1- 2 minutes and blend in the chicken broth.

3) Cook over medium high heat stirring constantly until boiling.

4) Add another 1 cup of chicken broth, 1/2 and 1/2, salt and worshteshire sauce. Then add the potatoes (just add as much as you think you'll want in the soup. So add some and then keep adding more till it looks like a good amount). Stir and bring to boil for a minute, then let simmer for 10 - 15 minutes, stirring constantly.

5) Just before serving heat to boiling again for a minute.

6) Serve and sprinkle grated cheese on top.

Serve with garlic cheese biscuits. (recipe to follow in a second).

Canadian Princess said...

Ok I promise this is the last one I'll share. I could go on and on...can you tell I love to cook and bake! Let me know if you want anymore and I'd be happy to email them!

Garlic Cheese Biscuits
2 cups flour
1/2 tsp salt
3 tsp baking powder
1/2 cup shortening or margarine or butter
2/3 cup - 3/4 cup milk
1 tsp garlic (I usually use minced garlic and usually use 2 tsps)
1/2 cup grated cheese

Mix all the dry ingredients and then cut in the shortening till crumbly. Add the garlic, cheese, and then the milk. You'll want to add enough milk until the dough is all sticking together, but you don't want it too sticky. If you add too much milk, add a little more flour. Using a fork, spoon the biscuits onto a greased pan (depending on the size of the biscuits it can make 8-12). Bake for 450 degrees for 8-12 minutes till the top is golden brown.

Sorry for the bad directions, it's a really basic recipe and I always add lib every time I make them. There's no real set/exact recipe. So I hope this all makes sense. Once you make them once you'll see that you just use your best judgement when making them;)

Nichole said...

this is my favorite dinner of all time.
i try to make it myself while i'm at school, but it doesn't taste quite as amazing as when i go home and my mom makes it for me.
deliciousness.

Pea Pod Pasta

Chicken Marinade (12-24 hours in advanced)
-marinade 3 chicken breasts
o 1 TB lime juice
o 1 TB Peanut Oil
o 2 TB soy Sauce
o 2 Garlic Cloves
o ¼ TSP Red Pepper
o ½ TSP Ginger

Cut into bite size pieces and cook chicken in frying pan on medium high heat in the marinade. When almost cooked, add bite size pieces of broccoli and pea pods to pan. Finish cooking chicken through and let simmer over low heat so vegetables will continue to soften.

Boil whole wheat spaghetti pasta.

-In a small bowl, whisk the following ingredients:
Dressing
o 1/3 C Oil
o 1 TSP Sesame Oil
o 2 TB Lime Juice
o ½ TSP Salt

Toss pasta, chicken, vegetables and dressing. Top with parmesan cheese.

now i want some...

Mom Taxi Julie said...

Lasagna

3/4 pound ground beef, ground pork, bulk pork sausage, or bulk Italian sausage. (I use 1 pound ground beef only)

1 cup chopped onion
2 cloves garlic
1 7 1/2 ounce can tomatoes, cut up (I use a regular 14 or whatever size it is can, the whole thing)
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon fennel seed, crushed (optional) NEVER USE IT
1/2 teaspoon salt
1/2 teaspoon pepper
5 ounces lasagna noodles (6 noodles)
1 beaten egg
2 cups ricotta cheese or cream-sytle cottage cheese, drained (I used 1 small tub cottage cheese and just dump the whole thing in there)
1/2 cup grated Parmesean or Romano cheese (I use Parm and prob use 1 cup)
1 tablespoon dried parsley flakes
1 8 ounce package sliced mozzarella cheese (I just buy the balls and cut them up)

Heat Oven to 375 (insert degree mark here lol)

For meat sauce, in a large saucepan cook meat, onion, and garlic till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes; tomato sauce; tomato paste; basil; oregano; fennel if you use it; salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes; stir occasionally.

Meanwhile, cook lasagna noodles according to package directions. Drain.

For filling, combine egg, ricotta or cottage cheese, 1/4 cup of the Parmesan or Romano cheese (I usually forget and dump all the Parmesan cheese, thus needing more later lol), and the parsley flakes.

Layer half the cooking noodles in a 12x7.5x2 inch baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle the remaining Parmesan cheese atop.

Bake in a 375 oven for 30-35 minutes or till heated through.

Let stand 10 minutes. Serves 8

Make sure you get some french bread or sourdough bread to go with it, YUM!

Staci said...

Count me in. I want to look cute in your apron.

Chicken Squares

4 to 5 chicken breast halves
1 8oz. pkg. softened cream cheese (1/3 fat is what I use)
1 Tbsp. dried chives
Dash of garlic powder
1 stick melted butter (I used half of this amount)
4 Tbsp. Milk
2 cans crescent rolls (16 total) (I used reduced fat ones)
1 can cream of chicken soup (I used the less sodium kind) (optional)

Boil chicken breast in pot of water for 20 minutes until no longer pink. Shred chicken into small pieces. Mix together with softened cream cheese, chives, garlic, butter, and milk. To assemble, press 2 rolls together to form a rectangle and put in about 3 Tablespoon of filling. Bring sides up and press together to seal. Bake at 350 degrees on cookie sheet for about 15 minutes (until the crescent rolls are browned). If take them out early the crescent rolls won’t be cooked. If interested you can top with gravy of cream of chicken soup diluted with milk. These freeze very well, just thaw and bake. Serves 8.

Here's one more we use a lot!
Calzone

Ingredients:
Pizza dough (your favorite recipe or purchase from the local pizza shop or grocery store)
1 lb Sausage(mild or hot italian cooked and crumbled)
1 lb Mozzarella cheese grated
1 Green Pepper, sliced (optional to taste)
1 Onion, sliced (optional to taste)
Olive Oil
Parmesan Cheese, grated
Spaghetti Sauce

For individual Calzone use 5-6 oz of pizza dough rolled out round to 6" diameter. In center of dough place sausage and cheese (baseball size ball), pull dough around filling and pinch ends together.
Brush olive oil over top of dough and sprinkle with grated parmesan cheese.
Bake 15 minutes at 350 degrees.
Top with Spaghetti sauce.

The Roberts' Report said...

Island Chicken (or pork)

4 Chicken breasts (or pork loin)
1 onion soup mix packet
12oz peach jam
1cp water
12oz thousand island dressing

Put meat in crockpot. Whisk all other ingredients. Pour over meat. Set it 6 hours low.
serve over rice

Best Meatballs
1 pack of frozen meatballs
12oz chili sauce
12oz cocktail sauce
12oz grape jelly
12oz current jelly

Put meatballs in crockpot. Whisk all other ingredients. Pour over top. Cook 4-6 low.
serve with mash potatoes

Or with toothpicks for a party!!

Chelsey said...

Hot dog casserole is all I have to say!

Valerie(momof3crazykids) said...

My family eats this up, though with the crescents it can't be low in fat at all...

Creamy Chicken Crescents

12.5 oz can Chicken breast-Drained
1/2 onion, chopped
2c. (or more)Cheddar cheese
1 can Cream of Chicken Soup
1 Soup can filled with milk
2 cans Pilsbury Crescent Rolls

Heat soup & milk on low heat.
Mix chicken, onion & cheese together in bowl.
Pour 1/2 of soup mix into bottom of 9x13 pan (save the rest as a gravy when serving)
Unfold the rolls. Place chicken mix inside and then roll up. Roll will be pretty full, pull it around and press together.
Place the roll on top of soup in the dish. Repeat, laying side by side.

Bake at 350° for 25 min. Remove, add more cheese to top , cook 5 more min.

Valerie(momof3crazykids) said...

Yummy Baked BBQ Chicken

5-6 Chicken Breast (or 10-12 strips)
Mesquite Marinade-packet
Bulls Eye BBQ sauce-or your fav

Mix marinade with water and oil then add BBQ sauce(as little or as much as you want) in a ziploc bag. Marinate for 20-30 min.
Cook at 350° for 25 min.

You can also grill it. Yummy!

kristen said...

I just made this the other night and it was really good. (I omitted the tomatoes since my husband hates them, and put some fresh parmesan cheese over top).

Roasted Veggies with pasta and chicken:

Vegetables:
1 1/2 cups (3 x 1/2-inch) julienne-cut yellow squash
1 1/4 cups (3 x 1/2-inch) julienne-cut carrot
1 cup vertically sliced onion
1 cup (3 x 1/2-inch) julienne-cut zucchini
1 cup (3 x 1/2-inch) julienne-cut red bell pepper
1 tablespoon olive oil

Chicken:
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Cooking spray

Vinaigrette:
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed

Remaining ingredients:
8 cups cooked ziti (about 6 cups uncooked short tube-shaped pasta)
2 tablespoons chopped fresh basil
16 cherry tomatoes, halved

Preheat oven to 450°.

To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat. Bake at 450° for 20 minutes.

To prepare chicken, sprinkle chicken with dried basil and oregano.

Prepare grill.

Place chicken on a grill rack coated with cooking spray; cook chicken 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.

To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.

Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.

Yield: 6 servings (serving size: 2 cups)

Valerie(momof3crazykids) said...

Chicken Spaghetti

1 lb boneless, skinless chicken beasts (or 1-2 cans of chicken breast)
1 lb Angel Hair PAsta
1 can Cram of Chicken Soup
1 lb Velveeta Cheese
1 can Rotel

Boil chicken breasts in large pan adding a pinch of salt to the water. Remove chicken when completely done. Boil noodles in remaining broth, drain after done. Cut chicken into small, bite sized pieces. Cut cheese into small chunks and melt in microwave, when melted stir in Rotel and soup. In a large pan combine noodles, chicken and pour cheese sauce over and mix well. Serve with some yummy garlic bread.

Valerie(momof3crazykids) said...

Easy and Yummy...

Taco Soup

1lb ground beef (i've laso used ground turkey also)
2 cans diced tomatoes
1 can each of the following beans-drained (or a combo of your choice)
Kidney
Northern
Pinto
Black
Black Eyed Peas
1pkg Taco Seasoning

Add all ingredients together in a crockpot. *I usually add a couple of cups of water
Simmer for several hours. Spoon over Fritos. Top with cheese.

For faster serving-heat to a boiling on stove.
Great as leftovers!!

Amy said...

Chicken Pillows

These are one of my favorite entertaining recipes. They are always a big hit, and my hubby's favorite food.

1 (8-oz.) pkg. cream cheese
2 chicken breasts, cooked
1 (10 3/4-oz.) can cream of chicken soup
1 tsp. seasoning salt
1 tsp. garlic powder
salt and pepper to taste
1 pkg. refrigerated crescent rolls

Preheat oven to 350 F. Combine cream cheese, chicken, 1/2 of the soup and seasonings in medium bowl. Mix well. Flatten each crescent roll triangle. Put a spoonful of chicken mixutre in the center of each triangle. Fold the corners up into the center, layering it like flower petals so that the roll is sealed. Repeat with all triangles. Place the pillows on a lightly greased cookie sheet and bake until golden brown. Heat the remaining soup and pour on top of each of the triangles. Serve with rice.

Amy said...

Herbed Whole Wheat pasta with lemon butter
My husband LOVED this one. Pasta is his favorite, and this is his fav. pasta. It's a good one.

* Coarse salt and ground pepper
* 1/2 pound whole wheat pasta
* 1 tablespoon butter
* 1 teaspoon grated lemon zest
* 1 tablespoon fresh lemon juice
* 1/4 cup finely chopped fresh herbs, such as parsley, tarragon, and chives
* crumbled feta


1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
2.
Stir in butter, lemon zest, juice, and herbs; season with salt and pepper. Add some of the reserved pasta water to adjust consistency, if needed. Top with crumbled feta.

ocean said...

Super simple rosemary chicken

Boneless, skinless chicken breasts
Fresh rosemary sprigs
Cream of chicken soup
Salt and pepper to taste

I use ~ 1.5 lbs of chicken and 2 cans of soup. I like LOTS of rosemary, my husband much less.

Put all ingredients in crockpot-cook on low for 6 hours or high for 4 hours

Serve with rice or noodles or my favorite- leftover dressing!!
We just had this last night with leftover frozen dressing from Christmas. I made WAY too much dressing and ended up freezing multiple small containers of it for future use.

Ashley Perrigin said...

coke chicken

3/4 can coke
4-6 pcs chicken (any kind)
1 cup ketchup
1 cup bbq sauce
mix sauces and coke together and pour over chicken

simmer in electric skillet for about an hour, serve with mashed potatoes biscuits and english peas

Heather, aka Jake's Mommy said...

Oriental Noodles
This is a yummy meal that I lost the original recipe for. So, we have just adjusted it to our tastes. It's quick and easy. Also, it gets some good veggies into the kiddos.

The Ingredients:

1 head broccoli, chopped into bite-size pieces
1 C. carrots, chopped into bite-size pieces
16 oz. linguine noodles
1-2 lbs. sirloin steak, sliced into bite size pieces (I use stir-fry meat)
3/4 bottle (16 oz.) Italian dressing
1/4 C. teriyaki sauce
1/2 tsp. ground ginger
salt and pepper to taste



Let's Get Cookin:


1.) First, get all of your chopping done and bring 1 pot of salted water to a boil.



2.) Spray a skillet or saute pan with cooking spray (or add 2 tsps. vegetable oil) and brown your steak pieces. Tip: Cook the steak on screaming hot heat to get a nice char on the outside. As soon as both sides are brown- take the meat off the burner! This will give you tender on the inside and yummy flavor on the outside. Also, add linguine to the boiling salted water.



3.) After the skillet has cooled considerably dump your italian dressing, teriyaki sauce, and ginger into the skillet with the beef. Mix it up and try to scrape up a big of the yummies on the bottom of the skillet.
Doesn't it look yummy?

4.) Add the carrots and broccoli to the pot of water and noodles during the last 2-3 minutes of cooking. This will allow them to become tender enough to bite but still retain their pretty color and nutrients.


5.) Strain the noodle and veggie mixture and return back to the hot pot. Then mix in the meat and sauce mixture.


6.) Enjoy!! We usually serve this with some frozen egg rolls on the side. But, it's still super yummy and filling by itself.

Heather, aka Jake's Mommy said...

Moroccan Chicken and Olives

If there is one reason (aside from our son) that I am most thankful for meeting J. it's for this chicken. He and his roommate from college (and childhood friend, to boot) came up with this yummy recipe when they were missing their mommy's homemade Moroccan food (because J. is, of course, Moroccan).

Ingredients:

2 1/2 large onions (or 2 large 1 small, as you see pictured)
1 bunch parsley
1 bunch cilantro
2 cloves of garlic
1 tsp. turmeric
1 tsp. cumin
1 Tbsp. veg. oil
juice of 1 lime
salt & pepper
4 large chicken breasts (the orignal recipes calls for a cut-up fryer chicken, but we're figure friendly around here)
1 C. water
4 chicken bouillon cubes
2 small jars green onions
1 loaf of French Bread or bolillos for serving

Let's Get Cookin':

1.) I use a food processor for this, but you're more than welcome to get your dice on! Chop up into a chunky paste (think picante sauce) your onions, garlic, parsley, and cilantro. Then, mix in your salt, pepper, turmeric, cumin, oil, and the juice of half your lime. Put that all into a big soup pot.

2.) Turn the heat on high and add in your chicken breasts, 1 C. water, and bouillon. Put a lid on it and let the pot of yummy stuff come to a hard rolling boil. Then turn the heat down to about medium-low (setting 3 or 4 on my electric stove) and let it simmer until the chicken is about done (I let it go about 30 minutes so it's tender). When you turn the heat down to medium-low, go ahead and preheat your oven to 325 degrees Fahrenheit.


3.) Take the chicken out of the pot of goodness and put it on a foil lined baking sheet. Then stick it in that waiting oven. In the mean time, add your olives plus their juice to the pot on the stove and crank up the heat til the pot of yummy is rockin' and rollin' ... or just, ya know, a rolling bubble.


4.) After about 5 minutes, add your bread to the oven to get warm and crusty. 5 minutes after that take the chicken and bread out of the oven. By this time your olive sauce should be nice and thick.

Enjoy!

Heather, aka Jake's Mommy said...

The Best Potato Salad ... like EVER!

This potato salad has been requested of me at just about every family event over the past few years. I even had to put a stop to it in the winter months because was requested along with all the traditional holiday classics. It makes a big heaping bowl full and must be served chilled- because of the heaps of yummy mayo and sour cream.

Ingredients-

appr. 4 lbs russet potatoes, peeled and chopped into bite-size pieces
6 eggs
1/2 large red onion (or 1 whole small red onion), diced
1/4 C. dill relish
1 small can chopped black olives
1/2 C. mayo (not miracle whip!!!, real mayo, folks!)
1 Lg. container sour cream (16 oz. I do believe)
1 Tbs. yellow mustard
salt & pepper

Let's get cooking:

1.) Bring the potatoes to a boil in a large pot of salted water. Keep in mind- the larger the spot the less starchy the potatoes will be. Boil the potatoes until they are easily pierced with a fork but before they become all mushy. Set them aside to cool down.

2.) While the potatoes are boiling, bring the eggs to boil in a small saucepan of salted water. They need to stay at a rolling boil for appr. 10 minutes or until you think they're done (10 minutes has always been a good indicator for me). Then, immediately run some cold water over the boiled eggs and peel them. Set the eggs off to the side to cool along with the potatoes.

3.) Once the potatoes and eggs are cooled down, combine the two in your serving bowl. Then combine the remaining ingredients into the same bowl.

4.) Let sit in the refrigerator about 2 hours to get nice and cold and to, ya know, let the flavors get married and all!

5.) Enjoy!!!! And, don't worry the fat of the sour cream totally cancels out the fat of the mayo!!

Janiece said...

Wow there are some great recipes here!
My families is the tried and true..
GREASY HOME MADE TACOS

Fry ground beef with seasonings (salt,pepper, garlic, maybe a little taco seasoning, salsa) Cook and simmer while you fry your corn tortillas (fry in a little veg. oil you can make them soft or cook a little longer folding them in half with your tongs and have crispy tacos)
Layer with:
WHAT EVER YOU WANT
we always have:
grated cheese
lettuce
tomatoes
sour cream
salsa (if I am out of homemade we use Pace)

ENJOY!

Heather, aka Jake's Mommy said...

Honey-Mustard Chicken with Tater Wedges

This is a recipe I politely borrowed from Rachael Ray ('cause ya'll know I have her on speed dial!). But, we changed it up a bit to suit the tastes of our family (and toddler).

Ingredients:


3 tablespoons honey

3 tablespoons Grey Poupon mustard

2 tablespoons vegetable oil

2 limes, 1 juiced and 1 cut into 8 wedges

4 skinless, boneless chicken breasts


2 large baking potatoes

3 tablespoons extra-virgin olive oil

Salt and pepper

2 tablespoons chopped green onions

Let's get started:

1.) In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes. Please, do not let the poor chicken sit in that lime juice for longer than 20 minutes or it will start cooking it and you'll have some yucky overcooked meat on your hands.

2.) Meanwhile, bring the potatoes to a boil in a pot of salted water. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper. This is also the perfect time to spice things up. We added a pinch or two of crushed red pepper (ya know, cause we're rebels like that).

3.) Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side. They are done when the juices run clear. 10 minutes is simply a ball park range.

4.) Serve the chicken with the lime wedges and potatoes. Sprinkle the green onions over the potatoes with a dollop of sour cream, if you please.

Heather, aka Jake's Mommy said...

Fried Tacos

This recipe has been in my family for years! And, after searching all over the web for a duplicate, I think it may actually be a family secret (unlike the fudge recipe I thought was my grandma's original recipe until I saw it on the back of the Marshmallow Puff jar named as Fantasy Fudge). This recipe makes for about 4 servings or 2 tacos per person. I usually serve it up with some refried beans and taco fixins.

Ingredients:

1lb. ground beef (the most lean is best, I use 93/7)
1 green bell pepper, diced
1 tsp. vegetable oil and oil for frying
10 slices Velveeta cheese (for sandwiches)
8 soft taco size tortillas

Let's get started:

1.) Brown your hamburger meat. In a separate saute pan, add the tsp. of oil and the diced bell pepper. Cook until tender. Then combine browned hamburger meat and green pepper in the same pan. Don't forget to season your meat. I just use salt and pepper for this recipe.

2.) Add the Velveeta cheese slices to the hot meat mixture. Stir until combined without noticeable cheese chunks.

3.) Start slathering the tortillas with the meat and cheese mixture. Leave about 2 inches of area around the edges without meat as the tortillas will puff.

4.) Fry the tacos for about 45 seconds on each side or until the taco is a medium to golden brown color.

Enjoy!

Ashley Perrigin said...

mac and cheese

3/4 cup hellmans mayo
8 oz elbow macaroni
1 can cream of chicken soup
shredded cheddar cheese
1/2 cup milk
1-2 sleeves ritz crackers

boil noodles, drain. Mix in mayo and ckn soup. pour 1/2 mixture into baking dish take handful of cheese sprinkle over. pour remaining amount of noodles over that. Pour milk over top, sprinkle desired amount of cheese on top (I like alot that is why I didn't specify the amount of cheese) take ritz crackers in bowl and pout about 2-3 tbs melted butter over them and mix. Pour crackers over noodles and bake on 350 for about 30 min

Anonymous said...

This is one of our very favorites.

Cashew Chicken

I salt and pepper two breasts of chicken. Let sit for about an hour. Then I mix 1 tsp cornstarch and 2 tsp soy sauce and pour over chicken. Brown each side for about a minute in a pan with a little oil and bake in the oven for 15 minutes.
In another pot pour some oil and heat, sautee some onion then pour your desired amount of rice in and brown for a minute. Then add chicken broth (instead of water). Let cook.
Sautee some onion and garlic in pan (and if you want red bell pepper and broccoli cut into 1 inch pieces).
Cut chicken in cubes and put in pan with veggies and sprinkle 1/2 tsp red pepper (or less for less spice).
Mix together 1/2 cup chicken broth, 1/2 tsp ginger, 3 tsps soy sauce, and 2 tsp cornstarch. Pour over chicken and veggies. Once sauce thickens pour in 1/4 cup cashews (I do more). Serve over your rice. YUMMY!
There is nothing better then finding a new, easy and GOOD recipe!
-Susan 3ofus4now@gmail.com

Chelsey said...

Hot dog casserole:

line a 9x13" pan with hot dogs cut in half, lengthwise (So they're laying flat) top with homemade mashed potatoes then cover with slice of "Kraft" American cheese. Bake at 350 degrees about 10-15 minutes, just to warm up. Delish. Kids love it... and me and my hubby do too!

Jessi said...

I just found this recipe on a can I had in my pantry and it turned out so yummy.....

Praline Yams

1 (30 oz.) can yams, drained
1/3 cup coconut
1/3 cup brown sugar
1/3 cup chopped pecans
3 T. butter, melted
3 T. flour

Pour yams into 9x9 baking dish. Mix other ingredients well. Pour on top of yams. Bake at 350 for 30-40 minutes.

I served this with chicken I cooked in the crockpot, peas, and a melon.

Jessi said...

Homemade Refried Beans

2 cans pinto beans, drained (reserve liquid)
2 cans great northern beans, drained (reserve liquid)
1 cup shredded cheese
2-4 T. butter

Heat beans on stove. Add cheese and butter. Using a hand mixer puree beans until smooth, adding a little bean juice if you need.

These are the best foundation for bean burritos, 7 layer dip, or as a side for enchiladas. You'll never want to eat the stuff out of the can again!

Andy said...

This is fun, great idea! Here's one of our faves, it may sound funny but my 3 and 1 year old boys LOVE it. Plus it's healthy, easy and very inexpensive...It costs me less than $2 to make this meal.

Honey Baked Lentils

1 cup lentils (any kind; I’ve used red and brown/green)
2 cups water or chicken stock
2 tbsp honey or maple syrup
2 tbsp soy sauce or tamari
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic, minced or crushed
1 small onion, chopped
salt & pepper to taste

-Optional: For increased nutrition and digestion, combine all ingredients and soak overnight or for at least seven hours; soak in the fridge if using stock.
-Bake in a covered dish at 350 until tender (about 90 minutes; a bit longer for unsoaked brown/green lentils).

Try adding whatever vegetables are on hand for a one dish meal. Some that are good are carrots, celery, potato, yam, squash, turnip, cabbage and parsnip. Use what you have; winter vegetables work best.

Serve over baked rice, Recipe will be in next post.

Andy said...

Basic Baked Rice-
Good to use when you already have something else in the oven.

1 1/2 cups brown rice
1/2 teaspoon salt
2 1/2 cups boiling water
2 teaspoons olive oil

Mix salt into rice. Pour boiling water and oil over rice; cover and bake at 375 for 50 minutes.

*Baking time is somewhat flexible; if you’re already baking something else at 350, for example (like Honey Baked Lentils), simply add a few minutes to the cooking time. (I like to add the Basic Baked Rice dish to the oven after the lentils have been baking for 30 minutes, giving the rice 60 minutes to bake. Turns out great.)

Andy said...

I make this bread 2-3 times a month, it makes wonderful sandwiches, toast or just snacks. My DH loves to slather Peanut butter over the stuff. This bread freezes great.

Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted


DIRECTIONS
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Tasha said...

Yum this one is fabulous!
Honey Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Tasha said...

This one is a great soup!

Tortilla Soup
2 skinless, boneless chicken breasts (I use a routissory chicken from Costco)
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

DarcyP said...

This bread is great for dipping in oil & basalmic vinegar:

French Peasant Bread

1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
1 tablespoon oil
3 tablespoons butter

1. Place yeast, water, sugar and salt in a warm bowl and stir until dissolved.

2. Add flour and stir until blended, but DO NOT KNEAD.

3. Cover and let rise one hour or until doubled in size.

4. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet.

5. Let rise an additional hour.

6. Brush the top with melted butter and bake at 425 for 10 minutes.

7. Reduce oven temperature to 375 and cool an additional 15 minutes.

8. Remove from the oven and brush again with butter.

9. Serve warm.

Tasha said...

This one is a new favorite of my family's. We got it from a fellow blogger.

Tamale Pie
1 lb. ground beef
1 cup of corn (I used frozen, but I guess you could also just use a can of corn)
1 small can of sliced olives
1 large can of tomato sauce
1 packet of Lawry's taco seasoning
1 packet of Marie Calendar's corn bread

Cook ground beef, seasoning with garlic salt and pepper (drain). Add corn, olives, tomato sauce and taco seasoning (set aside). Follow directions on back of corn bread. In a 9x13 pan add the meat mixture and spread out evenly. Next add the cornbread mix and cover meat mixture completely. Cook at 375* for 35 minutes and sprinkle with some cheddar cheese

DarcyP said...

Another gem:
Wild Rice Soup

1 large Onion
2 cups Carrots, diced
3 cups Celery, diced
½ cup Butter
2/3 cups Flour
6 cups Water
2 tablespoons McCormick chicken base (or 4 Bullion Cubes)
2 pkgs Rice-A-Roni Long Grain and Wild Rice
5 Chicken breasts (cooked and cubed)
2 cups Half and Half
½ teaspoon Salt
½ teaspoon Pepper

1. Chop vegetables and place in large soup pot. Melt butter and sauté vegetables until tender.

2. Add flour and stir until vegetables are coated. Let the flour cook for about 2-3 minutes until it has a golden blond color.

3. Slowly add water and stir vigorously until flour dissolves. Prepare Rice-A-Roni as directed on box, then add to the soup.

4. Add the remaining ingredients and simmer on low until well blended, usually about 1 hour.

Tasha said...

Could it really get any easier than this?

Easy Sloppy Joes
1 lb. ground beef
1 can tomato rice soup

Cook the ground beef. Turn the heat down to low and add the can of tomato rice soup. Mix together and then serve on hamburger buns with a little cheese. (This is one of my favorites, and it is so easy!)

mommyabbytommy said...

Paprika chicken with sour cream gravy

1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breasts halves
1/4 cup butter
1 can Cream of Chicken Soup (I use Healthy Valley)
2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream

Directions:

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.
Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.


This is a new family favorite and it IS a favorite. I hope you try it and enjoy!!

Vone said...

I probably make Quesdillas with rice almost every week. So easy and yummy.

Quesdillas - no real recipe
Chicken - cut in strips
Veggies - Peppers, Red onion, mushroom (whatever you want)
Spice (Salt, Pepper, Cumin, Chili powder, Oregano)
Chopped onion and garlic
Lime
Shredded Cheddar
Soft Tortilla shells

Fry the chicken in a little olive oil with spices and some onion and garlic. Squeeze some lime on it. Set aside when cooked.
Then cook the veggies in the same frying pan - with spices and some lime.
Take one tortilla shell and sprinkle some cheese, add some chicken and veggies and top with a bit more cheese - and top with another tortilla shell. You can also add hot peppers in if you want.
We cook ours in our Hamilton Beach grill with the griddle plates on and close so it cooks both sides at once. Or cook in frying pan and flip.
Cook until a little brown and you hear the cheese sizzle.
Remove and cut with pizza cutter in 6 pieces. Serve with sour cream and salsa and Confetti Rice

Vone said...

The Confetti Rice that we serve with the Quesdillas.

Confetti Rice
1 T margarine (or olive oil)
1 med. onion chopped
2 garlic cloves minced

1 C long grain rice (have also made with Basmati rice)
1/4 t cumin
1/4 t chili powder
1/4 t salt

1 T vegetable bouillon powder
2 C water

1/4 C each of finely chopped red pepper, yellow pepper, green onion.

Melt margine in large saucepan on med-high. Add onion and garlic - cook for 3 mins, stirring often, until onion soft.
Add next 4 ingredients. Heat and stir for 1 min. until rice is coated.
Add bouillon powder and water. Stir. Bring to a boil. Reduce heat to med-low. Cover. Simmer for 15mins until liquid is absorbed and rice is tender. Remove from heat.
Add peppers and green onion. Stir until just combined. Cover. Let stand for 5 mins.
Makes 4 cups. Serves 6.
We usually make half.

JaxonsMomma said...

This is ALWAYS a hit, and I love to make it because it is so simple and so good!

Party Chicken Bake Ingredients:
1 tb Dry Italian salad dressing
2 tb Margarine, melted
3 Whole chick. breast, split
1 cn Cream mushroom soup
3 oz Cream cheese, softned
1 c Instant rice

Instructions for Party Chicken Bake
Reserve 1/2 tsp. salad dressing mix. In large skillet combine butter and dressing mix; add chicken and brown slowly until golden. Place in 9 x 13 inch baking dish. Blend soup, cream cheese, chives ( I omitted them and it was still amazing!). Spoon over chicken. Bake uncovered at 325 F. for 1 hr. Baste with sauce occasionally. Serve over rice which has been cooked in water to which the reserved 1/2 tsp. salad dressing mix has been added.

gab said...

Oh wow, Kelly. Good idea.

My favorite French Dip Sandwiches:
5-8 lb. sirloin roast
1 can beef consomme
1 can French onion soup

Cook on low all day in Crock Pot. Slice beef thin and layer on toasted sandwich rolls. Strain juice and serve.

Sarah@VintageChic said...

Here's one of my fav's!
Ham & Cheese Ziti

2 1/2 cups uncooked ziti pasta (9 oz)
1/4 cup butter or margarine
1 garlic clove, finely chopped (I used garlic powder because I didn't have any garlic)
1/4 cup flour
1/2 t salt
2 cups milk
1/2 t Dijon mustard
2 cups shredded Colby cheese (or whatever you have on hand)
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese

1. Heat oven to 350. Cook and drain pasta as directed on package

2. While pasta is cooking, melt butter in 3 qt. saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occassionally, until cheese is melted.

3. Stir pasta and ham into cheese sauce. Pour into ungreased 2 quart casserole dish. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Sarah@VintageChic said...

Here's another!
Easy Mozzarella Honey Mustard Chicken

4 chicken breast halves
1/2 cup honey
3/4 cup Dijon mustard
1 T lemon juice
lemon pepper to taste
4 slice of bacon, cut in half
1 cup shredded mozzarella cheese

Preheat oven to 375. Mix the honey, mustard, & lemon juice in a bowl. Place breasts in a cooking dish and cover with the sauce. Sprinkle with lemon pepper. Bake chicken for 25 minutes in the preheated oven. Top each breast half with 2 bacon half slices and sprinkle evenly with the cheese. Continue baking 5 minutes, then turn the oven to broil for another 5 minutes or until juices run clear, bacon is crisp, and cheese is bubbly.
I serve this over a bed of rice and it is delish!

Carolyn G said...

Orzo Salad

Prep time under 30 minutes

A box of orzo
a box of cherry tomatoes
a box of frozen spinach
2 cloves of garlic
parmesan cheese

This is the easiest thing in the world and really tasty

Put some olive oil in pan. Add cherry tomatoes and fry them until they soften and pop. Drain the spinach and add to the pan. Stir and cook down. Add the garlic. At the same time cook the orzo with the instruction so n the box in salted water. Once it is cooked, drin add to the pan. Take off the heat add parmesan cheese.

That's it. You can add chicken to make it heartier. You can add a different type of cheese. Some times I use Feta cheese and add olives and artichoke hearts to make it more mediterraean.

Sarah@VintageChic said...

This is an awesome soup!!!!

Baked Potato Soup


Approximate prep time: 30 minutes (not including baking potatos)
Cooking time: 15-20 minutes

2/3 cup butter
2/3 cup flour
7 cups milk
4 cups baked potatoes,or about 5 large potatoes (I usually add a couple to make it thicker), peeled and cubed
4 green onions sliced then (I used chives from my garden - a handful. I might use more next time because I'd like a little more flavor)
8-12 strips bacon, according to your taste preferences, cooked and crumbled
1 1/2 cups shredded cheddar cheese
8 oz sour cream
3/4 tsp salt
1/4 tsp pepper

1. Melt butter in large stockpot. Add flour and stir until smooth over med. heat.
2. Add milk, stirring often until thickened. Be careful not to scorch.
3. Add potatoes and onions and bring to a boil. (oh, and I also added a little minced garlic here.) Reduce heat and simmer 5 minutes, stirring often.
4. Remove from heat and add bacon, cheese, and sour cream. Stir until melted.
5. Add seasonings and blend thoroughly.

Amber said...

Slow Cooker Chili

1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.

COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).

STIR just before serving. Serve topped with the cheese.

mhalls said...

Ranch Chicken

¾ c. corn flakes, crushed
¾ c. grated parmesan cheese
1 pkg. ranch salad dressing mix
4-6 boneless, skinless chicken breasts
½ c. butter, melted

In a shallow bowl, combine the corn flakes, parmesan cheese, and ranch mix. Dip Chicken in melted butter, and then roll in corn flake mixture to coat. Place chicken breasts in a greased 9x13 baking dish. Bake uncovered, at 350 degrees for 45 minutes or until juices run clear.

Yummo! and the kids like it too!

kathryn said...

I'm making this tonight:

Chicken & Rice:
4 large chicken breasts (I cut them in half)
1 can cream of chicken soup
1 can cream of mushroom soup
1 8-oz. pkg. cream cheese
1 pkg. Italian dressing mix (or onion soup mix)

Cook in crockpot on low for 6-ish hours. (Yesterday I put it in the
oven on 300 for 3-ish hours.)

Serve over rice.

Yummy!

Nichole said...

time for entry #2!

Chicken Pillows
• 2 pkg. Crescent Rolls
• 1 8 oz. pkg. soft Cream Cheese
• ¼ C Butter
• 2 C cubed Chicken (4 Breasts)
• 1/8 TSP pepper
• ½ C melted Butter
• 2/3 C Pepperidge Farm Croutons
o Mix cream cheese and ¼ C butter
o Fold in cut up chicken and pepper
o Spoon one heaping TB onto each triangle of dough
o Fold and seal edges
o Dip in melted butter and roll in crushed croutons
o Bake at 325* for 40 min.
o Dilute 1 can of Cream of Chicken soup and serve over rolls

Nichole said...

just for good measure:

Spaghetti Pie
• ¼- 1/2 C Parmesan Cheese
• 2 eggs
• ¼ C butter
• 8 ounces spaghetti noodles
• 1 lb. cottage cheese
• 1 32 oz. jar spaghetti sauce
• 1 lb. ground beef
• Mozzarella cheese
o Make spaghetti, drain but don’t rinse
o In pan add butter, parmesan, and eggs
o Put in 9x13 pan and spread cottage cheese across top
o Pour spaghetti sauce on and sprinkle with mozzarella
o Bake for 20-30 min. at 350*

Kristen said...

Chicken and Broccoli Casserole

Ingredients:

5-7 skinless, boneless chicken broccoli (fresh or frozen florets -defrosted)
2 cans cream of mushroom soup
Parmesan Cheese (grated)
1 cup mayonnaise
Paprika
1/4 cup lemon juice
Curry powder to taste

Directions:

Cook chicken in oven on cookie sheet (or in microwave in a pinch). Clean and cut broccoli into 9X13 inch pan with
chicken torn into small pieces. Mix soup, mayonnaise, lemon juice and curry powder.
Pour over chicken and broccoli. Top with grated parmesan cheese and sprinkle with
Paprika. Cook for 40 minutes at 350F. Serve over a bed of rice.

One of our favs and you can freeze it!
klschow@gmail.com

Kristen said...

Mini Pizzas

Pita Shells (we use the flat ones from Costco)
Pizza Sauce (get that in a bottle)
Fav toppings. Some of ours include: ham, pineapple, hotdogs, left over BBQ chicken, green peppers, etc.
Grated cheese

If you're brave enough, kids love to make their own. I'm not, I make them for them. Cook at 375F for about 10 mins (give or take) until cheese is bubbling. Cut into 4.
Enjoy!
klschow@gmail.com

Kristen said...

Club Quesadillas

Ingredients:

8 slices pre-cooked bacon
8 slices turkey breast
4 large tortillas (10 inch)
2 tomatoes, chopped
1 cup shredded lettuce (we use green pepper slices for the lettuce picky)
1/2 cup shredded cheese of choice
1/4 cup miracle whip light dressing (optional)
We put salsa or BBQ sauce in each tortilla as well, just to give a little moisture

Directions:

Arrange bacon and turkey on top of each tortilla. Top with tomatoes,
lettuce, and cheese. Fold in half.
Cook each tortilla in nonstick skillet on medium heat 2 minutes on each side or until
crispy and golden.
Cut into wedges. Serve each quesadilla with 1 tbsp dressing if you'd like. We don't worry about it, just one more mess for the kids.

I also set up a blank recipe form that I copy and paste everything into so I always have a copy of the recipes that we all love or are willing to try. They are printed into a binder so I don't have to search through cookbooks. So I've created one that we all know and love. (Then I give it away for wedding presents, I'm cheap that way.)

Kristen
klschow@gmail.com

Stephanie said...

Mom’s Chocolate Cinnamon Cake

Preheat oven to 375
Grease and flour a bundt pan

Bring the following ingredients to a boil:
½ cup shortening
4 Tbsp coca
½ cup butter
1 cup water
½ cup buttermilk (½ Tbsp white vinegar with enough milk to make ½ cup, let stand 5 minutes)

Sift together:
2 cups flour
3 Tbsp cinnamon
2 cups sugar
1 tsp baking soda

Pour liquid into sifted ingredients and add:
2 eggs
1 tsp vanilla

Bake for 40 minutes







Frosting
¼ cup butter
¼ cup milk
¼ cup coca
1 cup sugar

Boil for 1 minute and then beat with a mixer (1 1/2 minutes) until thick enough to pour on the cake, it should pour on and harden in mid fall and look oh so pretty!!!!

Andrea and Casey said...

Easy Stroganoff

1 lb Ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1/4 cup milk

Brown ground beef with onion. Add remaining ingredients. Serve over rice or noodles.

-Andrea

Andrea and Casey said...

Broccoli Chicken Casserole

4 chicken breasts fully cooked- shredded
1 bag frozen broccoli- steamed
1 can cream of chicken
1 can cream of mushroom
1/2 cup mayonaise
1/4 cup milk
1 Tab. lemon juice
1 tea. onion powder
2 cups soft bread crumbs (break up a few slices of bread)
1 Tab. melted butter
1/2 cup shredded cheese

1. Layer chicken in bottom of 9x13 pan. Top with broccoli
2. Combine cnas of soup, mayonnaise, lemon juice, and onion powder.
3. Pour mixture over broccoli.
4. Sprinkle cheese on top
5. Mix melted butter and bread crumbs.
5. Sprinkle over casserole
6. Bake at 350 for 35 minutes or until hot and bubbly.
7. Eat plain or serve over rice

-Andrea

Andrea and Casey said...

Candied Chicken (My VERY Favorite)

3 lbs. Chicken

Sauce: 1 1/2 cups brown sugar
1/4 cup mustard
1/2 cup catsup
1 Tab. Worcestershire sauce
1/4 cup chopped onion
1/2 teas. salt
3/4 cup water

Brown chicken in frying pan. Place in baking dish and cover with sauce. Cover dish. Bake at 325 for 1 1/2 hours. Uncover last 1/2 hour.

-Andrea

Andrea and Casey said...

Italian Delight

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
2 cups cooked spaghetti or macaroni
1/2 teas. garlic salt
2 small cans tomato sauce
1 can corn
1 cup water
2 teas. salt
1/2 teas. pepper
1 1/2 teas. chili powder
2 teas. paprika
1/2 teas mace or nutmeg
Grated cheddar cheese

Brown hamburger, green pepper, and onion together. Mix other ingredients into the meat. Pour in 9x13 pan and cover with cheese. Bake at 300 for 30-45 minutes (really just long enough to warm through)

-Andrea

Andrea and Casey said...

I know I don't even know you, but I saw your soaps on someone's blog and love them. I'm making some this week! Also, I love that apron! Cute, cute! Good luck cooking.

Andrea and Casey said...

No-Fuss Pork Chops

4 boneless pork chops
2 T. olive oil
2 medium onions, chopped
1/2 cup pineapple juice
2 T. brown sugar
2 T. cider vinegar
1/2 t. salt

Cook chops in oil until browned. Add onions and cook until tender. Combine remaining ingredients and pour over pork chops. Cover and simmer 15 minutes or until juices run clear.

-Andrea

jancd said...

Creamy Jalapeno Dip

1/2 cup pickled jalapenos
juice from pickled jalapenos, to taste
1 packet buttermilk ranch dressing mix
1/2 cup buttermilk
1 cup mayonnaise
1/2 bunch cilantro, chopped

Place the jalapenos in the blender and puree until very fine, using juice as needed. Mix the dressing mix, buttermilk, mayonnaise and cilantro in a separate bowl, add to pureed jalapenos. Mix in blender. The dip is best if you refrigerate it overnight. Serve with chips, fresh veggies, or use as a salad dressing.

Nichole said...

some more yummy from me to you:

Chicken and Cheese Enchiladas

• 4-6 Chicken Breasts (12 Enchiladas)
o Bake for 25 minutes at 325* and then cut into strips
• 1 Dozen medium flour tortillas
• 2-3 C grated Cheddar Cheese
• ¼ C boiling water
• 1 bouillon cube dissolved in boiling water
• 2 cans Cream of Chicken soup
• 1 C Sour Cream
• ¾ C Milk
• 1 small can diced Green Chilies
• 1 TB dried onion
o Boil water and add bouillon cube
o Add soup, milk, sour cream, chilies, onions and heat through on medium heat. DO NOT BOIL!
o Take a tortilla and lay chicken down center
o Sprinkle cheese on top
o Cover with sauce
o Roll up and lay seam side down in dish
o Pour remaining sauce and cheese atop the pan
o Make the day before and refrigerate overnight
o Bake uncovered for 45-60 minutes at 325*

KJ said...

Rustic 5 Hour Stew
4 medium potatoes, peeled and cut bite size
4-6 carrots, peeled and chopped, bite size
2-3 celery stalks, chopped, bite size
1 yellow onion, peeled and thinly sliced
2 pounds beef stew meat, bite size
1 Tbsp. worcestershire
1 clove garlic, minced
1 can stewed tomatoes, cut
2 cans condensed tomato soup
1 bay leaf
1 Tbsp. tapioca (not pudding, not pearls)
salt and pepper to taste (probably more than you think!)

Layer potatoes, veggies and meat in slow-cooker. Add remaining ingredients, and add 1 soup-can of water. Cover and cook on low a minimum of 5 hours. Extra-good if assembled the night before, refrigerated over night, and then cooked all the next day. Perfect with crusty bread. Remember to remove the bay leaf before serving. Enjoy! A crowd pleaser every single time.

KJ said...

Red Chicken Chili--award winning, really!
2 Yellow onions, chopped
Good olive oil
2 cloves minced garlic
2 red bell peppers, cored, seeded, large diced
2 yellow bell peppers, "" ""
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. red pepper flakes (or to taste)
2 tsp. kosher salt
2 28oz cans tomatoes w/puree
1/4 cup minced fresh basil
4 split chicken breasts, bone in, skin on
Black pepper
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, and salt. Cook for 1 minute. Add tomatoes to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. We like with sliced avocado, cilantro, and tortilla chips. Maybe cheese or sour cream.

KJ said...

Aunt Carol's Breakfast Strata
(great for breakfast, brunch, or dinner. NOt your typical Relief Society Casserole)

12 slices white bread
4 oz cheddar, grated
4 oz pepper jack, grated
12 oz fresh sliced mushrooms
1/2 bell pepper, diced
1 lb. bacon, cooked crisp and crumbled
1 can Durkee french fried onions
3 1/2 c. 2% milk
6 eggs
1/4 tsp. salt
1/8 tsp. white pepper
1/4 tsp. dried mustard
paprika

Coat a 9x13 glass baking dish with non-stick spray. Using a donut cutter (or cookie cutter, like a leaf for the fall, a star for Christmas, flower for spring), cut circles out of the bread slices. Set circles aside. Save & cube the scraps. Place scraps in bottom of baking dish. Combine cheeses, mushrooms, bell pepper then layer in the baking dish. Top with bacon and fried onions then cut bread circles (or whatever shape you are using). Combine all remaining ingredients and pour carefully over everything in the baking dish. Sprinkle with paprika. Cover & chill overnight. Bake at 325 for 60 minutes. Optional garnish: pimiento, sliced olives, parsley.

cathier said...

Chicken Casserole
1 can cream of chicken soup
1 soup can milk
2 chicken breasts, cook and dice
1 3/4 c. uncooked elbow macaroni
1 1/2-2 cups grated cheddar cheese

Combine soup and milk. Season with some pepper. Add cheese-however much makes you happy and stir. Add chicken and uncooked macaroni. Stir. Bake covered at 350 for 1 hour. Stir before serving.

cathier said...

Quick Fix Beef Burrito Skillet

1 lb ground beef
1 pkg taco seasoning mix
1-19 oz can black beans, drain, rinse
1 c salsa
1 c. water
4 flour tortillas, cut into 1 1/2" squares
1 c. shredded Mexican cheese blend

Brown beef. Add seasoning mix, beans, salsa, water; stir. Bring to boil, reduce heat, simmer 5 min. Stir in cut up tortillas; top with cheese; cover; let stand 5 min.
To serve: top with sour cream, chopped green onion, chopped olives, shredded lettuce, chopped tomato, sour cream.

Michelle said...

We love this one around here, and I usually serve it with the risotto.

Lemony Parmesan Chicken

4-5 boneless skinless chicken breasts, rinsed with water (I usually sub 1 lb. chicken tenders, since they cook faster)
1/2 cup grated parmesan cheese
3 Tbsp Italian seasoned bread crumbs
2-3 Tbsp olive oil
3/4 cup chicken broth
2-3 Tbsp lemon juice

Mix cheese and bread crumbs in large ziploc bag. Shake chicken in bag to coat. Heat oil in a large nonstick skillet on medium-high heat. (I like to use my electric frying pan for this.) Ad chicken; cook 7-8 minutes on each side or until browned and cooked through. Place chicken on serving platter and cover with foil to keep warm. Add chicken broth and lemon juice to skillet; stir to loosen drippings. Cook on medium-high heat 3-4 minutes or until mixture is golden brown. Spoon liquid over chicken and serve. (If you would like the sauce to be a little thicker, you can wisk a tsp of cornstarch into the chicken broth before you add it to the pan.)

Oven Baked Risotto (weird, I know, but it's easy and produces pretty good results)

1 Tbsp olive oil
1/4 cup finely chopped onion
3/4 cup short grain (Arborio)rice
1/4 cup water
1 cup chicken broth
3/4 tsp salt
1/8 tsp pepper
1 Tbsp butter
1/4 cup grated parmesan
2 Tbsp chopped fresh parsley (I'm lazy, I usually just sprinkle in some dry)

Preheat oven to 425 degrees. In an oven proof saucepan or dutch oven, heat oil over medium heat. Add onion and cook, stirring until it begins to soften (2-3 minutes). Add rice and stir to caot grains with oil (1 minute).

Stire in 1/4 cup water and cook until completely evaporated (1 minute). Stir in chicken broth, another 1 cup of water, salt, and pepper. Bring to boil. Cover and bake in oven until most of the liquid has evaporated, about 25 minutes.

Remove pan from oven. Stir in another 1/2 cup water (consistency should be creamy), butter, parmesan, and parsley.

kristi lee said...

I'm not a great cook but these burgers tast like I am (they're on the back of the big ranch seasoning bottle that you get at sams):

Cheddar Ranch Burgers:
1 lb. ground hamburger or turkey meat
3 tbsp. ranch seasoning
1 c. shredded cheddar cheese

Mix together and form into patties and bake or grill. They taste amazing and I serve them with oven fries (slice up some potatoes and drizzle evoo and s/p bake at 450 for about 30 min) and broccoli.

I've GOT to have that apron!!!

Eli's Lids said...

I came across your blog on the OC Register.
Awesome Giveaway!

Mexican Casserole1
lb Ground Beef
3/4 bag of Doritos
1 4oz can of diced Green Chilies
1 small can of sliced Olives
2/3 cup salsa
2 cups Jack/Cheddar cheese (shredded)
1 can cream of Chicken soup mixed with
1 can of water
3/4 cup milkchili powder or taco seasoning to taste

*Fry meat and drain. Add chilies, olives, salsa and chili powder to cooked meat.
*In a 9" by 13" pan place doritos on the bottom then the meat mixture folled by the cheese on top.
*Mix the soup, water and milk together and pour over the top.
*Bake at 350 for 35 minutes :)

Dirtbikes and Divas said...

Although this may not be an adult favorite it sure does bring the children running to the table.....

Chicken Nugget Casserole

1 (13 1/2 oz) pkg. frozen chicken nuggets

1/3 c. grated parmesan cheese
1 (26 1/2 oz) can spaghetti sauce
1 c. shredded mozzarella cheese
1 tsp. Italian seasoning

Place chicken nuggets in a greased 7 by 11 by 2 inch baking dish. Sprinkle with Parmesan cheese. Top with Spaghetti sauce, Mozzarella cheese and Italian seasoning. Cover and bake at 350 for 30 to 35 minutes.

Our kids love this served over spaghetti noodles with a salad and garlic bread.

Dirtbikes and Divas said...

And since I really LOVE the apron...I'll enter twice and add another family favorite!

Almond Bars

1 Cup Almond Paste
2 C. Flour
2 C. Sugar
2 sticks margarine
2 eggs
1 tsp almond flavoring

Mix together. Put into greased 9 by 13 pan and sprinkle heavily with sugar and slivered almonds. Bake 20-25 minutes at 350 degrees.

These never last a day!

April said...

Sweet and Sour Chicken(naughty Chicken)

4-6 chicken breats
1 cup flour
1 t accent or salt
2 eggs
Dip chicken in eggs, then flour. Fry in butter or oil just until the outside is crispy. Put in 9x13 pan.
sauce:
3 T soy sauce
3 T water
1 cup sugar
1/2 cup vinegar
mix together and pour over chicken. Bake 350 for about 45 min. Serve with warm rice and veggies. Amazing.

April said...

Tomato Basil and wild rice Soup

3T butter
3T olive oil
1 med onioni chopped
2 16oz cans diced tomatoes
2 cups chicken broth(or more if needed)
1/2 cup zanorans long graind wild rice
salt and pepper (pinch)
1 T. fresh basil
1 pt whipping cream

Heat butter, olive oil, onion, carrots about 10 min. Add everything except cream. Simmer about 1 hour, add more broth as needed. Cool then add cream. Amazing.

April said...

Homemade Bean Burritos

1 lb bag of pinto beans
1 small onion chopped
3-4 slices bacon
5 beef boullion cubes
1 tsp chile powder
garlice powder and onion powder (a shake or 2)

Place beans in big pot with about 3 inches water over the top. Bring to a boil then add onion, bacon, boullion, and seasonings. Simmer all day about 5-6 hours. Adding water and stirring as needed.
Once cooked mash and roll into warm tortillas with cheese. serve with salsa and sour cream.

Maddie Dean Photography said...

Super-Yummy Easy-Peasy Cobbler!

Ingredients:

large lasagna baking dish
2 frozen pies (cheapest ones you can find) Any flavor. Cherry, peach, ect
1 cup water
2 cups sugar
pecans
cinnamon


Spray pyrex wish with pam. Crush up thawed pies and put into pan. Cover with water and sugar. chop pecans and sprinkle desired amt on top. Finish off by sprinkling cinnamon on top. Cover and bake @ 350 for am stated on pie box. Uncover and bake about 5-6 minutes longer to get a nice golden brown color.

Serve and no one will ever know that it was originally store bought frozed pies!!!

xoxo, C said...

I don't know if these count, but these are my TJ's quick meals

1) Masala Sauce and a package of golden raisins with cooked chicken served with Naan

2) Mini Meatballs served on Breadsticks

3) Taziki sauce with grilled chicken and mushrooms served on Pita Bread

4) Roasted Red Pepper soup and add a can of white beans and your favorite sausage. Serve with Crusty Bread

5) 1 Jar of salsa verde, white beans, chicken broth, frozen corn, and chicken served with Tortilla Chips and Sour Cream

6) For fish tacos use their battered halibut, a package of their shredded cabbage, and tortillas. Serve with your favorite tartar sauce

7) BBQ chicken pizza- Pizza dought, their bbq chicken, and gouda cheese

8) Chicken Alfredo with Broccoli
Their Alfredo sauce, a package of chicken, and broccoli. Serve with Pasta

9) Caprese Paninis -Jar of Pesto, Bread, Fresh Mozzarella, Tomatoes

10) Philly Cheesesteaks- Buy their thinly sliced skirt steak and grill with onion. Serve on rolls with your favorite cheese

Hannah LaRue said...

Monster Cookies
By: Hannah Ashmore
3 Eggs- beat first then add next 7 ingredients
1 cup sugar
1 ¼ cup brown sugar
1 stick of butter
1 ½ cup crunchy peanut butter
½ Tablespoon corn syrup
2 teaspoon baking soda
½ Tablespoon vanilla
Min and then add
½ cup chocolate chips
½ cup peanut butter chips
5-7 cups quick oats
Smash cookies down on cookie sheet.
Bake at 350 F for 8-12 minutes

Hannah LaRue said...

Homemade Mac and Cheese
By: Hannah Ashmore
Cook a box of elbow noodles
In a separate bowl mix
2 cans evaporate milk
4 eggs
3 pieces of toasted bread-crumbled
2 cups of cheese
Butter a glass dish
Place in a glass pan-may need to add more milk if noodles are sticking up
Salt and Pepper
Bake at 350 F -30 minutes covered in foil and 10 minutes uncovered

Hannah LaRue said...

Raspberry Trifle
By: Hannah Ashmore
Tear angel food cake into small pieces
2 cups of boiling water into 1 pkg of raspberry gelatin stir until dissolved.
Add 2 pkgs of frozen raspberries (thawed) into gelatin mix
Place jello mixture covered in frig for 15 mins (thick but not set)
4 (6oz) raspberry yogurts
Layer cake in this order-
cake pieces
jello mixture
yogurt
Repeat until you have filled your trifle dish
Cover and Refrigerate about 2-3 hours

Hannah LaRue said...

Southern Banana Puddin'
By: Hannah Ashmore
Ingredients:
2 bags Pepperidge Farm Chessman Cookies
6 to 8 bananas-sliced
2 cups milk
15-ounce instant French Vanilla pudding
1 pkg cream cheese-softened
1 can sweetened condensed milk
Place a layer of Chessman cookies in a glass pan
Place bananas on top of cookies
Mix cream cheese and condensed milk in a separate bowl
Mix pudding and milk in a separate bowl
Mix two mixture together
Pour mixture on top of bananas
Place another layer of chessman
Cover and refrigerate at least 30 minutes.

Hannah LaRue said...

Banana Cake
By: Hannah Ashmore
Ingredients:
2/3 c water
1 T vinegar
1 t baking soda
1 pkg white cake mix
1 ¼ c (~3 bananas) ripe mashed bananas
2 eggs
Mix water, vinegar, and baking soda.
Combine eggs and cake mix
Stir and then add #1 ingredients
Add mashed bananas beat mix for 3 minutes –med speed
Pour into a greased floured ban
Bake 350 F for 35 min
Make Cream Cheese Frosting
½ c butter
1 pkg softened cream cheese
4 cups sifted powered sugar
¾ t vanilla
Refrigerate and serve

Hannah LaRue said...

Easy and Simple Cheese Ball
By: Hannah Ashmore
Mix 2 pkgs of cream cheese with:
8 oz sharp cheddar cheese shredded
1 envelope on dry onion soup mix
Outside mix together:
1t lemon juice
a little cayenne pepper
1 c chopped pecans
½ c parsley
place outside layer on waxed paper
Roll cheese mixture on wax paper
Refrigerator

Hannah LaRue said...

Chili
By: Hannah Ashmore
Ingredients:
Tomato soup
Huntz tomato paste
1 lb Hamburger Meat
2 cans Bush Chili beans
1 can Van Camps Pork and Beans
1 pkg Old El Paso Chili Seasoning
Brown meat and drain and add seasoning
Add tomato soup, tomato paste, chili beans, pork and beans, 2 cans of water-use tomato soup can
Heat until Warm

Hannah LaRue said...

Cheesecake
By: Hannah Ashmore
Ingredients:
1 pkg cream cheese
2 c powdered sugar
2-3 c of cool whip
Mix together
Make crust
1 pkg graham cracker crunched
2 T melted butter
¼ c sugar
Bake at 300 F for 10 minutes
Cool and then add cream mixture and refrigerate

Hannah LaRue said...

German Pancake
By: Hannah Ashmore
Ingredients:
6 eggs
1 c flour
2 T butter melted
1 cup milk
¼ t salt
a little powdered sugar
Place eggs and milk
Then add flour, and salt in a blender
Pour mixture into the buttered pan
Bake 400 F for ~20 minutes

Hannah LaRue said...

Chicken Enchiladas
By: Hannah Ashmore
3 frozen chicken breast
1 can chicken broth
1 cup sour cream
1 can cream chicken soup
2 cups Monterey jack cheese
1 small can green chilies-chopped
chopped white onion
8 tortillas
Boil chicken in broth and 1 can of water
Rinse in cold water and shred-set aside
combine cream cheese and cream of chicken soup
Preheat oven to 350 F
Spray glass pan
Fill and stuff tortillas with:
chicken
cream mix
cheese
onions
chilies
Spread remaining stuff on top
Cover with foil bake 30 mins

Hannah LaRue said...

Chicken Pot Pie
By: Hannah Ashmore
In a big pot cover ¼ of it with water (enough to cover veggies)
Add
4 chicken bouillons cubs
2 finely chopped
4-6 oz chopped baby carrots
1 whole onion finely chopped-fry first
3 potatoes chopped
1 bag frozen mixed veggies
1 bag frozen corn
salt/pepper to taste
Fry 3 breast or 6 filets of chicken- cut into bite size pieces
Add chicken and keep frying pan
In pan put a bit of water and stir about 1 ½ cups of water
separate bowl- mix ¼ c water and ½ c self rising flour make a paste and place into frying pan
Add all into pan
Place biscuits on top
350 F about 30 mins

Hannah LaRue said...

can you tell i really want one of your aprons? :)

Kristi said...

This is my favorite and my young kids love it too.
Beef Stroganoff
Egg noodles- cook
1 lb hamburger
1 beef bouillon
2 T butter
2-3 T flour
2 cups water or milk
pepper to taste
½ cup sour cream
paprika

Brown the hamburger. Drain and rinse. Add beef bouillon. Push hamburger to side and melt butter on other side. Sprinkle flour into butter. Mix together. Add water or milk. Bring hamburger back. Let simmer till thickens. Add salt and pepper to taste. Add sour cream. Sprinkle with paprika. Serve over cooked noodles.

Kristi said...

Another favorite.
Bean Enchilada Casserole
½ lb ground beef
½ cup chopped onions
10 flour tortillas
2 cans ranch style beans
1 can Ro-tell tomatoes
1 can cream of chicken/mushroom soup
Cheddar cheese (4oz)

Cut onions and cook with beef till brown. Drain. Cut tortillas in 1” squares. Mix beans, tomatoes, beef/onions, tortillas, and soup. Put in greased 9x13 casserole dish. Bake at 350 for 20 minutes. Cover with cheese and bake for 10 minutes.

Kristi said...

Aloha Pizza
2 green onions
1 pizza crust (refrigerated kind or not)
1T olive oil
1 garlic clove, pressed
½ cup BBQ sauce, divided
2 cups (8oz) mozzarella cheese
2 cups diced cooked chicken
1 can pineapple tidbits, drained
½ medium red bell pepper

Preheat oven to 400. Thinly slice white part of green onion. Combine oil and garlic in bowl. Brush mixture over crust. Spread half BBQ sauce over crust. Sprinkle cheese and chicken over crust.
Bake 20-25 minutes or until crust is golden brown. Remove.
Meanwhile, Dice bell pepper and mix with pineapple; spoon onto cooked pizza, draining excess liquid. Place remaining BBQ sauce into resealable plastic bag; trim the corner and drizzle over pizza. Eat.

Kristi said...

This is my favorite pizza. It is a little on the salty side.
Garden Ranch Pizza
½c mayo
½ package (1oz) ranch mix (2T)
1 garlic clove pressed
2c (8oz) mozzarella cheese
1c coarsely chopped broccoli
½ c diced red pepper
1 med carrot sliced
½ c sliced olives
¼ c grated fresh parmesan cheese

Combine mayo, garlic, and ranch. Spread on crust and top with half the mozzarella. Top with broccoli, carrots, pepper, and olives. Cover with remaining cheese and parmesan cheese.
Bake 18-22 min at 425 till edges are golden brown.

Kristi said...

For dessert these are always a hit and very easy!!
No-Bake Cookies
1 stick of butter
4 T cocoa
2 c sugar
½ c milk
Bring to a rolling boil. Boil and stir for 1 min. Remove from heat.
½ c peanut butter
1 t vanilla
up to 3 cups oats

Kristi said...

Orzo Casserole:
1 c. uncooked Orzo pasta
2 red, green and/or yellow bell peppers, seeded and chopped
1 med. onion, chopped coarse
2 tbsp. vegetable oil
4 eggs
2 c. milk
1/8 tsp. black pepper
1 1/4 c. grated sharp Cheddar cheese, divided
Preheat oven to 350 degrees F. Spray 2 quart shallow casserole with non-stick cooking spray; set aside. Cook pasta according to package directions, undercooking by 4 minutes; drain well. Meanwhile, in medium skillet, over medium heat, saute bell peppers and onion in oil, stirring until soft, about 5 minutes. In large bowl, combine eggs milk and black pepper. Stir in 1 cup cheese, then cooked pasta and vegetables. Pour into prepared casserole. Cover; bake 50 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake 10-15 minutes, uncovered, until eggs are set. Makes 6 servings. Serve as a side dish with nearly any meat

Kristi said...

I just posted 6 recipes under the name Kristi and forgot to add my email address. It is tvlady82@gmail.com
I am so hoping to win. I think that apron is adorable and sexy. I don't really enjoy cooking, but wearing something so fun may make it feel a little less chore-like for me. Thanks for the opportunity.

Mrs. Heather said...

PIRATE'S PORK CHOPS
Ingredients:
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins

Directions:
1. Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
2. When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve. (I served with white rice - good combo)

(made this last night and it was yummy! I think your boys will like it cause it has just the right amount of sweetness!)

Mrs. Heather said...

My husband and his family LOVE spinach salad. This is their favorite recipe:

Spinach Salad

1 bag of spinach
crumbled bacon
shredded cheese (mozz or cheddar)
thin sliced mushrooms
slivered almonds
raisins (optional)
mandarin oranges (canned & optional)

Dressing:
1 Tbsp poppy seeds
1 C. oil
1/2 C. vinegar
1 tsp. salt
1/2 C. sugar
1 Tbsp. grated onion
1/2 tsp. dry mustard

(shake & mix all those ingredients together & pour over salad at your discretion)

Mrs. Heather said...

Broccoli Salad

1/2 C. mayo
1/4 C. sugar
1 Tbsp. vinegar
1 bunch broccoli (and cauliflower if you like)
onion to taste
1/2 pound bacon
1/2 C. grated cheddar cheese

Mix it all together and chow down!

Mrs. Heather said...

Pig Out Bars

2 C. light Karo syrup
2 C. brown sugar
2 2/3 C. creamy peanut butter

Cook over medium heat til smooth.
Mix in 12 C. rice krispies and take off stove.
Press into two 9X13 pans.
Melt 12 oz package of milk chocolate chips with 12 oz package butterscotch chips (use microwave) then spread over the top of the rice krispie mixture. Refrigerate one hour and enjoy!

Rose said...

This is one of my favorite recipes, it's super fast (prep time is only about 15 minutes), and my husband and son love it. I made it last night and my three year old asked for seconds...twice!! It is....{drumroll}....

Sensational Spiced Salmon

2 tbsp. brown sugar
4 tsp. chili powder
2 tsp. grated lemon peel
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground cinnamon
4 salmon fillets (4 oz each)

Combine first 6 ingredients, rub over salmon (I do both sides.) Place in 11" x 7" x 2" dish coated with cooking spray. Bake uncovered at 350F for 15-20 minutes or until fish flakes easily with a fork.

That's it, I usually have the meat man remove the skin from the salmon, and we serve it with rice and green peas. Mmmm. And the first time I read this recipe, I wasn't sure it would be a good rub for salmon, but it is very good. Enjoy! :) (P.S. please let me know if you try it and like it!!)

Rose said...

I was also wondering...do you have a pattern for the apron that is pictured on this post? I would be interested in purchasing it from you if you sell the pattern, since I usually am not lucky enough to win the prize!! Thanks :)

Hailey said...

I love this recipe of my Mom's. She is a vegetarian but I added meat. Either way... vegetarian or nonvegetarian (is that a word) it is delish!

Vegetarian Chili (Without the Vegetarian)

Ingredients:
2 Tbsp. butter or margarine
3 cans stewed tomatoes
1 chopped onion
1 chopped green bell pepper
2 tsp. minced garlic
2 Tbsp. chili powder
1 tsp. red pepper
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. basil
2 Tbsp. garlic powder
2 cups grated sharp Cheddar cheese
3 cans red kidney beans, drained.
(You may add other spices if you wish)
1-1.5 lbs. hamburger
garlic powder for hamburger (to taste)

Directions:

1. Saute onion, green pepper and minced garlic with butter until woft. When half-way done add ALL of your spices.

2. Brown 1-1.5 lbs. hamburger meat. Add garlic powder to the meat. My rule is... when you've added enough... add a little more. Also add a little black pepper.

3. Combine the sauted onions, green peppers, garlic and meat together with canned tomatoes and simmer for 15 minutes, stirring well.

4. Add kidney beans and simmer for 5 minutes. Stir well.

5. Add 2 cups of cheese while stirring.

Add cheese on top, onions, sour cream, and whatever else you may like.

Serve with crackers.

YUM-O!!

Hailey said...

I found this recipe online somewhere when I got married. I have tweaked it over the years and it is one of the hubs favorites.

Title: Quick Chick
Serves: 4

Ingredients
- 4 skinless, boneless chicken breasts OR 8 chicken tenders
- 4 ounces of Dijon mustard
- 1/4 cup Teriyaki sauce
- 1/4 cup bacon bits (REAL BACON)
- 1/2 cup shredded parmesan cheese

Directions:

1. Preheat oven to 400 degrees F.

2. Place chicken in a glass dish. Slather mustard, evenly over chicken.

3. Pour teriyaki sauce evenly over the mustard covered chicken.

4. Sprinkle bacon bits over chicken.

5. bake at 400 for 30 or until chicken is done. About 5 minutes before it is ready add your cheese to the top. Let it melt.

We LOVE this and it is SO easy!

Annie said...

One of the favorite recipes in our house is from my father in law. We love his Curry Chicken plus it it SO quick and easy!

Harrison’s Curry Chicken Recipe


Ingredients:

• 2 to 3 lbs of cut up chicken (with bones) or 2 lbs of boneless chicken thighs
• 1 medium yellow onion (cut up lengthwise into eight pieces
• 2 teaspoons of Thai Yellow Curry paste
• 1 large clove of garlic minced up
• 2 tablespoon of soy sauce
• 2 teaspoon of cornstarch
• 1 tablespoon of canola oil
• 1 tablespoon of brown sugar (you may use Splenda as sugar substitute in lieu of the sugar but only use 1 teaspoon)
• 1 small can of chicken broth (around 14 oz)
• 1 small can of coconut milk (around 8-10 oz)
• Additional Water

Combine the curry paste, garlic, sugar, and soy sauce in a small bowl to form slurry. Add mix to coat chicken in a larger bowl and marinate for 10 minutes. Heat the canola oil in a 4 qt pot on medium high heat and just as it starts to smoke add the chicken and brown it on all sides, turning it with tongs. Slowly add the chicken broth and bring chicken mixture to a slight simmer; cover the pot and allow braising for 20 minutes. Uncover and fold in the coconut milk and bring to a simmer again. Mix 2 teaspoon of cornstarch with 2 teaspoon of cold water and then slowly add the mixture to the simmering sauce. Add additional water if sauce is too thick but make sure it comes to a boil before serving. Season with a little salt if necessary to taste but the sauce should have a slightly sweet taste.

Serve over brown or white rice

Jonathan & Heather said...

I made this for Sunday dinner. It was AWESOME. We love Asian/Thia foods, so this was right up our alley!

Chicken Satay Stir-Fry & steamed rice

2 Tbsp canola oil
2-3 chicken breast, cooked & shredded (I just used a rotisserie chicken- easy!)
3 cloves garlic, crushed
1/2 yellow onion, sliced
1 red bell pepper, seeded, quartered, and sliced
1 C. shredded carrots
1 c. snow peas (I just used frozen green peas)

Satay Sauce

4 Tbsp. creamy peanut butter
3 Tbsp. soy sauce
3 Tbsp. honey
1 clove garlic, minced
1 tsp. crushed red pepper flakes
(may want to add a little less so it is not too hot for you boys!)
1/2 orange, juiced

heat non-stick skillet over high heat (I did med/high)with canola oil. Add chicken, garlic, and onion. Add veggies after chicken is cooked through. (cook all that to desired texture)

add all the ingredients for the sauce into a saucepan and heat over low until smooth and mixed well.

Poor sauce over stir-fry and place on top of steamed rice- enjoy!!

* I sprinkled some sesame seeds on top for a little flair!

(recipe from rookie cookie)

Kelley and Rhett said...

Here is my family's reciped for Coffee Cake...it's super yummy!

http://kelleyandrhett.blogspot.com/2009/02/how-to-make_15.html

Kelley and Rhett said...

And here's an awesome recipe for Red Chile...a new mexican must have!

http://kelleyandrhett.blogspot.com/2009/02/how-to-make.html

I love aprons!

sheridan said...

This is our family favorite. I've seen variations and I think the original (don't know if this is the original or not) is from a Pilsbury cookoff. I'm new to your blog and really enjoy reading all your ideas!

Chicken Squares
3 oz. cream cheese (softened)
2 Tbsp butter softened
1 Tbsp butter melted
2 C. cooked cubed chicken
¼ tsp salt
1/8 tsp pepper
Diced onion to your liking
2 Tbsp milk
1 or 2 Cans Crescent Rolls
Crushed croutons for topping

Blend cream cheese and butter. Add milk to combine. Next add chicken, salt, pepper, onion. Take 2 crescent rolls (triangles) and press together to form a rectangle. Spoon mixture on dough, pull 4 corners up and twist/pinch sides closed to form a square. Brush tops with butter and sprinkle w/ croutons. You can use other stuff besides croutons but I think they are the best and really make a difference in texture and taste of finished product. Bake at 350 for 20-25 minutes make about 4-6 squares depending on how full you stuff.

Kim said...

This one is easy - peasie! Good for dinner or breakfast -- and loved by all!

pumpkin pancakes

2 C. bisquick
2 T. Brown Sugar
1 t. ground allspice
2 t. ground cinnamon
1 1/2 cups regular milk
1/2 cup solid pack pumpkin (1/2 of 15 oz. can)
2 T. vegetable oil or butter
2 eggs
1 t. vanilla

combine all dry ingredients. mix in wet ingredients. cook on griddle until golden. serve with syrup, warm honey, or vanilla yogurt on top.

batter keeps in the fridge well too! try them --- you'll love them!

Kim said...

Another sooooo easy one and favorite:)

Beefy Black Bean Chili
(this one is so easy - you almost feel guilty)

1 lb. ground beef
1 (15 oz) cans no-salt-added black beans, drained
1 cup medium or hot chunky salsa
1 (15 oz) can tomato sauce
1 envelope chili seasoning mix
low fat sour cream
shredded cheese

cook meat in large saucepan over med-high heat until browned, stirring in crumbles. drain, if necessary. add beans, salsa, tomato sauce, and chili seasoning packet. stir well. cook over medium heat until thoroughly heated (about 10 minutes)

spoon into serving bowls. if desired, top with sour cream and cheese.

yuuuuuum!

Kim said...

Greek Pasta --- (I can't believe this is one of the littles favorites because they are piiiiiicky!) but they love it!

1 box pasta of your choice
2 oz. pepperoni (about 25 slices)
3 medium ripe roma tomatoes
2 cloves garlic
1 can sliced black olives
1 (13 3/4 oz.) can artichoke hearts in water
1 tsp. onion powder (oh. uuuuh. i've never added this)
1/4 c. crumbled feta cheese (i just use the whole package)
1 T. olive oil
black pepper to taste

cook pasta according to package.

dice tomatoes and put into large serving bowl. peel and mince garlic (or cheat and just used already minced from the grocery store :) ), add to bowl. drain olives and add to bowl. drain artichoke hearts, chop coarsely, add them and the onion powder to the bowl. chop pepperoni in quarters, add to bowl.

drain pasta, add to bowl. add the feta cheese. drizzle olive oil and toss to mix well. season with black pepper to taste. serve right away.

hummus and pita is a good side dish with this one.

enjoy!

Jonathan & Heather said...

My easy go-to PEACH COBBLER
(we love this w/ vanilla bean ice-cream! YUMMY!)
Ingredients:

* 1 stick (4 ounces) butter, melted
* 1 cup plus 3 tablespoons granulated sugar, divided
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup milk
* 1 teaspoon vanilla extract
* 3 to 4 ripe peaches, peeled, pitted, thinly sliced (or 1-2 canned peaches, drained)
* 1/2 teaspoon cinnamon

Preparation:
Heat oven to 375°.

Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.
Serves 6.

Monica said...

Deee-lish recipe

Creamy chicken over rice

Steam 4 chicken breasts until pink and cool or you can cook them through and lessen your oven cooking time.

Slice or chunk and set aside.

Mix or beat with hand mixer:
2 cans cream of chicken soup
1 8oz. cream cheese
1 tsp. dried onion or small sliced onion
1/2 c. mayo
1 T. lemon juice
2 T. butter

Combine with chicken. Place in sprayed 9x13 pan. Bake 45 minutes @ 350. (Less time if your chicken is already cooked... just warm it through) Serve over rice. We like it with brown rice.

Mmmmm.

meg.. said...

Lemon Chicken

¾ lb boned and skinned chicken breasts
½ tsp salt
1 tsp soy sauce
1 egg yolk
1/8 tsp pepper
¼ cup sugar
¼ cup chicken broth
2 Tbsp water
½ tsp salt
2 tsp cornstarch
¼ cup lemon juice
6 Tbsp cornstarch
2 Tbsp flour

Cut the chicken breast into chunks. Combine ½ tsp salt (I omit this), soy sauce, egg yolk and pepper. Add chicken and mix well. Let stand for 15 minutes. In a saucepan, combine sugar, chicken broth, water, 2 tsp cornstarch and lemon juice. Set aside.

Combine remaining cornstarch and flour. Dip chicken in this mixture, to coat. Fry in oil until golden brown. Remove chicken and drain well. Arrange chicken on serving platter. Cook sauce until thickened and clear. Pour over chicken and serve immediately.

I only use 1-2 Tbsp of oil to cook the chicken and add cut up carrots and maybe bell peppers.

meg.. said...

Sweet and Sour Chicken

1 lb boneless skinless chicken breasts, cubed
1 Tbsp soy sauce
½ tsp salt
½ tsp sugar
Oil
Cornstarch
1 clove garlic
½ cup pineapple, carrots, green pepper, chunked
¼ cup sugar
¼ cup water
¼ cup vinegar
1 Tbsp soy sauce
1 Tbsp oil
4 tsp cornstarch
¼ cup water
1 Tbsp ketchup
2 drops orange food color, optional

Combine soy sauce, salt and sugar; add chicken breast and let marinate for 15 minutes. Parcook carrot slices or chunks.

Dredge chicken in cornstarch and cook in hot oil until crisp and done through. Drain well and set aside.

Heat 1 Tbsp oil in saucepan. Stir-fry garlic in oil for 30 seconds. Add green pepper and stir-fry for 30 seconds. Add sugar, water and vinegar; bring to a boil.

Combine soy sauce, cornstarch, water, ketchup and food coloring. Add to boiling mixture. Stir until thickened. Remove from heat.

Arrange meat, vegetables and pineapple on serving platter and pour hot sauce over all. Serve immediately.

meg.. said...

Crockpot Sour Cream Salsa Chicken

6 chicken breasts or thighs
1 packet of taco seasoning
1 cup salsa
1 cup sour cream
1 Tbsp cornstarch

Grease or spray bottom of crockpot lightly. Add chicken, and top with taco seasoning and then salsa. Cook on low 4-5 hours. when done, remove chicken. Add sour cream to pot, mix together and stir in cornstarch (mixed with a bit of water) to thicken sauce.
Serve the chicken (whole pieces or shredded) over rice with the sauce.

I use 3-4 chicken breasts and about ¾ jar of salsa, and omit the taco seasoning. Shred the chicken and add fixings for tasty soft tacos.

meg.. said...

Crockpot Chicken Enchiladas

4 chicken breasts
10 oz can mild green chile enchilada sauce
10 oz can condensed cream of chicken soup
1 medium diced onion
½ tsp garlic powder
¼ tsp ground cayenne pepper
1 Tbsp cornstarch
8 oz sour cream
1 small can diced green chilies, drained
3 cups Monterey Jack cheese
8 soft taco size flour tortillas

Place chicken in crockpot. Mix soup, enchilada sauce, onions, garlic powder, half of cayenne pepper. Add salt and pepper to taste. Mix the cornstarch with a little water to form a paste and add to mixture. Pour over chicken breasts and cook on high 4-6 hours. Stir with a spoon so chicken shreds apart.

To make enchiladas, spread about a tablespoon of sour cream in each tortilla, top generously with Monterey Jack cheese, then spoon some of the chicken and sauce into each tortilla. Roll up and place enchiladas in a greased 9x13 pan. Spoon remaining sauce over the tortillas. Sprinkle green chilies, rest of cayenne pepper and cheese over top. Can add olives if desired. Cover pan with foil.

Bake at 400 degrees for 30 minutes until bubbly. Remove foil and bake 5-10 minutes more until cheese is slightly browned.

meg.. said...

Beef and Bean Chimichangas

1 lb lean ground beef
¾ cup chopped onion
¾ cup diced green bell pepper
1 ½ cups whole kernel corn (can be omitted)
2 cups taco sauce
2 tsp chili powder (can be omitted for a less spicy version)
1 tsp garlic salt
1 tsp ground cumin
1 can refried beans
8 flour tortillas
16 oz shredded Monterey Jack cheese
1 Tbsp butter, melted
shredded lettuce
1 diced tomato

Preheat oven to 350 degrees.
Brown the ground beef in a skillet over medium-high heat. Drain excess grease and add the onion, bell pepper, and corn. cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat and set aside.
Spread the beans in a thin layer onto each of the tortillas. Spoon the beef mixture down the center and top with as much shredded cheese as you like. Roll up the tortillas and place them seam-side down onto a baking sheet. Brush with melted butter.
Bake for 30-35 minutes or until golden brown. Serve with lettuce, tomato, sour cream and guacamole – whatever you like.

Can freeze the meat mixture for future meals. Can also substitute chicken for the beef.

meg.. said...

OK, this is my last one. :)

Breaded Chicken

boneless skinless chicken breasts
ranch or bleu cheese dressing
bread crumbs made from crushed croutons or Ritz crackers

Dip chicken in dressing then coat with bread crumbs. Bake at 350 degrees for about 30 minutes.

Can also cut chicken into chunks for homemade chicken nuggets.

Rose said...

Hey, I was just wondering if you sell the pattern for this apron?? Or where you got it?