Monday, November 29, 2010

Eggnog Cream Pie

1 graham cracker pie crust
1 package instant vanilla pudding mix
1 cup milk
1/2 cup eggnog
1/4 tsp nutmeg
1/2 tsp vanilla extract
cool whip

Mix the pudding mix, milk, eggnog, nutmeg, vanilla extract, and 2 big spoonfuls of cool whip in a bowl until smooth.  Pour into pie crust and refrigerate for 1 hour.  Top with cool whip and enjoy!

Tuesday, November 2, 2010

Pumpkin Cookies

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY's 100% Pure Pumpkin
1 egg
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended.  Beat pumpkin, egg and vanilla extract
until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 minutes.  Cool on baking sheets for 2 minutes, then remove to cool completely.

Tuesday, October 26, 2010

Chocolate-Peanut Butter Candy Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 1/4 cup flour
1/4 cup unsweetened baking cocoa
1 tsp baking soda
1/4 tsp salt
1 1/4 cups Reeses Pieces

Preheat oven to 350 degrees.  Lightly grease cookie sheets.
In a large bowl, beat sugars and butter with mixer on medium speed until creamy.  Beat in peanut butter, vanilla and egg.  Stir in flour, cocoa, baking soda and salt.  Stir in candies.(I usually add 1 cup of candy to dough and reserve the rest to add on top so they look pretty!)

Thursday, June 17, 2010

Carne Asada Burrito with Guacamole and Pico De Gallo

I found this recipe here and it is awesome!

Ingredients: Meat

2lbs. flap meat or tri tip
1 small onion ( small dice )
1/2 lemon ( just the juice )
1/4 cup cilantro
pepper to taste

Method:
Cut meat into about 1/4 inch cubes. Season with pepper ( the easy way to know how much pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon
juice, cilantro and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De Gallo

2 tomatoes ( small dice )
1/2 onion ( small dice ) ( red or white is best )
1 small jalapeño pepper ( fine dice )
1/4 cup fresh cilantro ( small chop )
1/2 lemon ( just the juice )
1/3 teas. salt
1/4 teas. pepper
1/4 teas. garlic powder
1 pinch dry oregano
1 pinch chili powder
1 pinch cumin

Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure
to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot
don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.


Ingredients: Guacamole




2 ripe avocados
1/4 cup pico de gallo
1/4 teas. pepper
1/2 lemon ( just the juice )

Method:
Scoop avocado into large bowl.  Add salt, pepper and lemon juice.  Mash until you have the consistency of
chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Put it in a clean bowl and flatten it to a smooth surface. Pour a thin layer of lemon juice or water over the top.
When you are ready to use it again, pour all of the liquid off of the top and give it a stir. You will be able to
keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat
Pico De Gallo
Guacamole
Large flour tortillas
cooking oil ( I like olive oil for this )

Method:
Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and
heating them for 10-15 minutes in a 350 degree oven.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about
1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla
just below the center of it and away from the sides ( you do not have to add olive oil between every batch,
only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it
up.
Note: It is better to batch cook the meat to get the desired sear.

Hot sauce

For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a 
little salt and an extra 1/2 jalapeño… run it all through a blender until liquefied and that should give you a nice 
little “fresh” hot sauce.

Wednesday, May 26, 2010

Dutch Apple Pie











This recipe is amazing!  The key is using tart apples, like granny smiths or pink ladies. Don't worry, the paper bag will not catch on fire, you will not open the oven to find flames.  You just get a perfectly cooked, delicious apple pie.

 For the Crust:
1 1/2 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup olive oil
2 Tbsp. milk
Combine all the ingredients in a bowl.  Mix well and pat into the bottom and sides of a pie pan. (Don't roll the dough out.)

For the Apple Filling:
5-6 apples, peeled and sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sugar
2 Tbsp. flour
2 tsp. almond extract
Combine all ingredients except the apples in a bowl.  Mix well, then toss the apples in the mixture.  Put the apple filling into the unbaked pie crust.

For the Crumb Topping:
1/2 cup flour
1/2 cup butter
1 cup sugar
Use a pastry blender to cut the butter into the four and sugar, mix until crumbly.  Cover the apple filling with the crumb topping.

Yes, you really do put the pie inside a brown paper bag.  Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips.  Place the bag on the lowest shelf in the oven.  Bake at 350 for 90 minutes.  Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes.  Serve with vanilla ice cream.  So good!

Pepperoni Salad











We have this pasta salad for lunch at work sometimes and it is one of my favorite recipes!  You have to use the name-brand dressing, or it just isn't the same......

1 bag colored spiral noodles 
¾ c. pepperoni cut into wedges 
¾ c. mozzarella cut into small cubes 
1 tomato, diced 
1 green pepper, diced
½ c. olives, sliced 
¼ c. parmesan cheese 
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

Tuesday, May 25, 2010

Corn on the Cob

I know, I know, it's corn on the cob right?  All you have to do is boil it right?  Well, I have found that what
you put in the water when you boil the corn can make a huge difference!  So, here's my secret to yummy corn
on the cob.

Lotsa water  (Lotsa is a very technical measurement.... :0))
Lemon juice
Sugar

DON'T add salt to the water.  This only makes your corn kernals tough....  I usually use a large stock pot,
and I probably use about 1/4 cup of lemon juice and about 2 Tablespoons of sugar.  Let the water come to a
rolling boil, add the corn on the cob, and only cook the corn for 2-3 minutes.  Take it out of the water.  It will
be so good, you won't even need any butter!  Enjoy!

Monday, May 17, 2010

Slow-Cooker Salsa Chicken

Because I am a working woman, I use my slow-cooker a lot!  This recipe is so good and so easy.  Since my husband and I are big fans of Mexican cuisine, I usually have all these ingredients on hand.  This recipe is one of our favorites.

4 boneless, skinless chicken breasts
1/2 package taco seasoning
16 oz salsa (2 cups)
1 can green chilies
1 can cream of chicken soup
1 can black beans
1 can corn
1/2 8oz package cream cheese

Place the chicken in the slow-cooker.  Sprinkle the taco seasoning over the chicken.  Add the soup, salsa, chilies, black beans, and corn.  Cook on low for 8-10 hours.  Add the cream cheese for the last 1/2 hour.  This is good served over rice, on a burrito, or on nachos.  If you want a little more heat, try adding a jalapeno, or some extra chili powder.  

Friday, May 14, 2010

The Potato Pouch







I just got this in the mail a couple of weeks ago.  I am loving it!
I can make 3-4 baked potatoes in my microwave in about 8 minutes.  (My microwave takes longer than the suggested time on the bag)
The potatoes come out moist, soft, and yummy!

This is perfect for a busy lady like me!

Thursday, May 6, 2010

Manapua













This is another one of my husband's favorite recipes from Hawaii.  
It takes a little time to make, but these buns are worth the wait!


Ingredients
  • Bun dough:
  • 1 package dry yeast
  • 3 tablespoons lukewarm water
  • 2 cups warm water
  • 1-1/2 tablespoons cooking oil or shortening
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 6 cups sifted flour
  • 1/2 tablespoon sesame oil
  • Filling:
  • 1 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 pound char siu, diced (see recipe below)
  • Few drops red food coloring, optional

Directions

  1. To prepare bun dough:
  2. Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens.
  3. To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved.
  4. Cool. Add yeast mixture.
  5. Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid.
  6. Begin kneading.
  7. Add remaining liquid to make a very heavy dough.
  8. Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
  9. Remove dough from bowl and rinse out bowl.
  10. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
  11. Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room.
  12. Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor.
  13. Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.
  14. To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved.
  15. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.
  16. To stuff and steam buns:
  17. Heat a steamer with plenty of water.
  18. Cut 12 (3-inch) squares of waxed paper and coat 1 side with 1/2 second coat of nonstick cooking spray.
  19. Punch down dough and divide into 12 pieces.
  20. Roll each into a ball.
  21. Flatten into a circle about 6 inches in diameter.
  22. Make the dough as thin as you can and try to keep the edges thinner than the center.
  23. Place the circle of dough in the palm of your hand.
  24. Spoon in a couple of tablespoons of filling, cupping the dough around it.
  25. Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
  26. Place the completed manapua on a square of greased waxed paper.
  27. Allow to plump up into a globe with a taut exterior.
  28. Place in steamer on their squares of paper about 1 to 2 inches apart.
  29. Cover and steam vigorously for 15 minutes.
  30. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid.
  31. This will prevent steam from dropping onto manapua.
  32. If using a bamboo steamer, this is not necessary.
  33. Remove steamer from heat, let stand 5 minutes, then open.
  34. Serve hot.
  35. Note: To bake manapua, brush top of buns with a little canola oil and bake 20 to 25 minutes at 350 degrees.

Tuesday, May 4, 2010

Otai













My husband lived in Hawaii for 2 years and he loves this Tongan treat!


Ingredients :
* Half a watermelon
* Pineapple
* Apples
* Sugar
* Water
* Coconut
 
 
Method :
Step 1 : Grate watermelon from skin into a bowl, remove seeds.
Step 2 : Grate apples and pineapple into the bowl. 
Step 3 : Pour in coconut milk or cream, mixing.
Step 4 : Add cold water.
Step 5 : Sweeten with sugar and refrigerate.

Monday, May 3, 2010

Indoor Smores













Don't have some hot coals handy??  These yummy smores come out of the oven just as good as their
outdoor counterparts.

Ingredients

  • 4 graham crackers
  • 2 milk chocolate candy bars
  • 12 marshmallows

Directions

  1. Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
  2. Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
  3. Arrange the marshmallows in a single layer in the prepared pan.
  4. Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
  5. Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

Thursday, April 29, 2010

Almond-Honey Granola Bars

 

 

 

 

 

 

 

Make your own granola bars at home!  This recipe can be easily adapted to your preferences.  Mix and match nuts and fruit to create your favorite breakfast bar or lunch snack! You can store these in an airtight container for up to 1 week or freeze for up to 1 month.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 cup unsweetened whole-grain puffed cereal
  • 1/3 cup currants, dried cranberries, or substitute
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped golden raisins
  • 1/4 cup crunchy peanut butter or almond butter
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
  2. Spread oats, almonds, sunflower seeds, sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants (or cranberries), apricots and raisins; toss to combine.
  3. Combine peanut butter or almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
  4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 16 bars.

Wednesday, April 28, 2010

Fruit Salsa and Cinnamon Chips

Wow!  I just found this recipe and yum, yum, yum.....  Did I mention, yum?













Ingredients:

2 apples
2 kiwis, peeled and diced
peaches
pineapple
2 bananas
strawberries
2 tablespoons white sugar
lime or lemon juice
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar


Directions:
1. In a large bowl, cut all fruit up into tiny pieces and add a little bit of lime or lemon juice for flavoring. Then add sugar. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 10 to 13 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately
15 minutes. Serve with chilled fruit mixture.

Thursday, April 22, 2010

Best Biscuits











This is an easy, good recipe for biscuits.  Whether you are making biscuits and gravy, 
or combining these with some warm soup, or whatever else you can think of, 
these will hit the spot!

1 3/4 cup flour
4 Tbsp sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup of butter
2/3 cup milk

Mix flour, sugar, baking powder, and salt.
Soften butter and cut it in.
Add milk, stirring with a fork only until flour is moistened
Turn out on floured surface and knead for 20 seconds
Roll out dough to 1/2" thickness.
Cut out biscuits and place on ungreased sheet

Bake at 425 for 9 minutes

Tuesday, April 20, 2010

Easy Chili Recipe

This is a great fast chili recipe.  Ranch beans are one of my favorite things, so adding them to this recipe makes it great.

easy chili recipe, chili recipes









Here's what you need:
  • 2 lb. ground beef
  • 2 cans of Ranch Style beans
  • 1 med. onion
  • 1 can stewed tomatoes (can use whole peeled tomatoes if that's what you've got)
  • 4 tsp. chili powder
  • 1 1/2 Tbsp. of Lawry's seasoning salt
  • 1 tsp. black pepper (fresh ground if you have it)
  • Optional: fresh chopped jalepeno or dried jalepeno
Ready...this is easy!
  1. Cook your ground meat and chopped onion in a large stockpot over med-high heat. When it's no longer pink, drain the grease off the meat (Easy to do if you have a stock pot with a straining lid)
  2. Return to burner and add your ranch style beans and tomatoes, keep one of your cans to add water. I think three cans of water is perfect, but if you like it "soupier" or thicker, adjust according to your taste.) Add your three cans of water, chili powder, seasoning salt, and optional, if you like it hot add a fresh chopped jalapeno seeds and all or even dried jalapeno seasoning.
  3. Lower heat to medium/low and simmer for at least 30 minutes to let the flavors combine. The longer the better, just add some extra water if you're going to simmer for more than an hour.

Monday, April 19, 2010

One of my favorite blogs

Today I am directing you to another blog that I just love.  It's called Making it My Own.
Mostly very cute and fun crafts, but she just posted a yummy fish taco recipe that I
wanted to share.   Also, check out her avocado bean dip.  This is a definite winner!

So go check it out!

Friday, April 16, 2010

Eating the Left-Overs













Does your fridge ever get to lookin' like this?  It seems that whenever we have company, our fridge FILLS up with left-overs.  This happens because I feel bad feeding my visitors left-overs, so I cook something different every night for dinner.  I always cook way to much because I want everyone to get their fill and not have to fight over the last (insert any yummy food item here).

We just had some friends go home after a week-long visit, so it's time to eat all that food that had accumulated in the fridge.  I had cooked a roast on Sunday, so I sliced it up for Au Jus sandwiches.  I added a green salad and some mashed potatoes.  Easy, breezy, beautiful left-overs.  :0)

Thursday, April 15, 2010

Honey Crusted Chicken

 

 

 

 

 

 

Easy, yummy, and quick.....  3 things that make a recipe good...

Ingredients

    8 saltine crackers, each about 2 inches square 
    1 teaspoon paprika 
    2 boneless, skinless chicken breasts, each 4 ounces 
    4 teaspoons honey

Directions

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.
Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well.
In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.
Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Banana Oatmeal Hot Cakes

 

 

 

 

 

 

I just found this recipe and it sounds amazing!  Can't wait to try it!  

Ingredients

    1/2 cup maple syrup 
    1/2 cinnamon stick 
    3 whole cloves 
    1/2 cup old-fashioned rolled oats 
    1 cup water 
    2 tablespoons firmly packed light brown sugar 
    2 tablespoons canola oil 
    1/2 cup whole-wheat (whole-meal) flour 
    1/2 cup all-purpose (plain) flour 
    1 1/2 teaspoons baking powder 
    1/4 teaspoon baking soda 
    1/4 teaspoon salt 
    1/4 teaspoon ground cinnamon 
    1/2 cup 1 percent low-fat milk 
    1/4 cup fat-free plain yogurt 
    1 banana, peeled and mashed 
    1 egg, lightly beaten

Directions

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Monday, April 12, 2010

Fried Potatoes












We have some friends that come over for dinner quite often.  The husband always asks for my fried potatoes.  I am an Idaho girl, so I like to think I can cook some mean potatoes.  Actually, I don't really know what's so special about this particular side dish, but since he seems to be so infatuated with it, I thought I would share the process.

Peel and cut 5-6 potatoes into smaller pieces (about 1 inch)
Put 3-4 tablespoons oil into pan
Place potatoes in pan
Add seasonings of your choice.  (I like to add garlic powder, salt, pepper, and onion powder)
Add a little water to the pan after the potatoes start to sizzle.  (It helps the spuds get nice and soft)
Continue cooking until potatoes are soft.  Enjoy!

Elk Roast in a bag










I had some friends over for Sunday dinner yesterday, so I cooked an 8 pound elk roast.  It turned out great!
I used one of those turkey oven bags.  Here is the process:

Let your roast totally thaw.

Put 1 Tablespoon of flour in the bag and shake.

Put roast in the bag and place in a glass pan.

Put 1/4 cup red wine vinegar and 3 Tablespoons Worcestershire sauce in a measuring cup and fill with water until you have 1 cup of liquid.  Pour in the bag with the roast.

Close the bag with the tie, poke 6 holes in the top of the bag and cook at 300 degrees for 4 hours.

The roast came out sooo juicy and  tender!  It was amazing.

Tuesday, April 6, 2010

Steak Marinade









So, I told you about my earlier experience with my husband and his steak.  I thought I would share my
marinade with you.  Of course, as often happens, this was something I just threw together and didn't measure,
so here are the ingredients:

Red Wine Vinegar
Oil (I used canola)
Worcestershire sauce
Cajun seasoning
Pepper

I let the meat sit in the marinade for about 30 minutes before I grilled it.  The key is not overcooking your
steaks.  Pre-heat your grill on high until it's very hot.  Our steaks were small and about 1 inch thick, so I only
cooked them for about 4 minutes on each side.  "The best steak I had ever eaten" to quote my husband.  :0)

Monday, April 5, 2010

Cabela's Grinder













This is an essential item if you have a hunting family.  Although I only use my Cabela's grinder about once a year, I enjoy it's outputs all year long.  We have been very pleased with our 1 hp grinder.  It grinds the meat as fast as you can feed it in, and clean-up isn't too terrible.  It's great to know exactly what is going into your hamburger and sausages because you made them yourself!  It's a must have for anyone that processes their own meat.

Spaghetti Squash












I have never tried cooking spaghetti squash, but this recipe looks too good not to try.  Plus, it's low-fat so I think I will definitely have to try it.

http://dashdiet.org/spaghetti_sauce.asp

Vegetarian Spaghetti Sauce











2 Tbsp olive oil
2 small onions, chopped
3 cloves garlic, chopped
1 1/4 cups zucchini, sliced
1 Tbsp oregano, dried
1 Tbsp basil, dried
1 8 oz can tomato sauce
1 6 oz can tomato paste*
2 medium tomatoes, chopped
1 cup water
  1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.
  2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.
* To reduce sodium, use a 6-oz can of low-sodium tomato paste.

Friday, March 26, 2010

Success!









I made steak and potatoes for dinner the other night.

My husband's words were "This is the best steak I have EVER eaten!"

I'd say that was a success!

I love it when I'm good at what I do.

Thursday, March 18, 2010

Apricot Chicken

Just had this for lunch at work.  

Yes, we do have a cook that makes lunch for everyone.  

I know, I'm spoiled.  :0) 

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1 1/2 (1 ounce) packages Lipton dry onion soup mix
  • 1 (10 fluid ounce) bottle Wishbone Red Russian salad dressing
  • 1 cup apricot preserves

Directions

  1. Preheat oven to 350 degrees.
  2. Place the chicken pieces in a 4 quart casserole dish. 
  3. Mix the soup mix, dressing and jam together, and pour over the chicken.
  4. Cover dish and bake for 1 hour in preheated oven.

Architec Gripper

I wanted to tell you about my favorite cutting boards.
These are Architec Gripper cutting boards.  They
come in all different sizes and can be found at most
department stores or online.  I love them because
they have these little "grippers" on the bottom that
keep them in place.  They come in so many fun
colors, are dishwasher safe, AND they are
inexpensive.  I highly recommend trying one! 
You can check out their website here.

French Bread








One of my good friends made us some home-made french bread and it was so good I had to ask for the
recipe.  Here it is!  Enjoy!

2 1/2 c. hot water
2 Tbsp. yeast
1 cube margarine
3 Tbsp. sugar
1 Tbsp. salt
7-8 c. flour

Combine all ingredients in a large mixing bowl. Stir until all flour is absorbed. Cover and let sit for 20 min. Stir
again. Repeat every twenty minutes for an hour.  Shape into desired rolls or loaves. Let rise 30 minutes. Bake
at 375 until golden brown.

Wednesday, March 17, 2010

Jiffy Corn Bread with a Twist













This is simply the recipe off of the Jiffy Corn Bread box, with a can of creamed corn thrown in.  The creamed corn makes the bread so moist and yummy!  And best of all, it's super easy.  I like easy.

2 boxes Jiffy Corn Bread mix
2 eggs
2/3 cup milk
1 can creamed corn

Mix all the ingredients together and pour into a greased 8X8 pan.  Bake at 400 degrees for 30-35 minutes, or until a toothpick comes out clean.  Great with chili!!!

Slow Cooker Venison Chili











This is what is on the menu for tonight!  It smelled so good when I got home from work, I could hardly wait for my husband to get home!  Well, I did snitch some before he got home.  I couldn't resist!  This recipe can be adapted with whatever beans you want.  Also, lean beef can be substituted for the venison.  This recipe totally fills up my slow-cooker, so we will be eating this tomorrow too.  I also made my favorite corn bread recipe to go with it.  I'll share that next.

1 1/4 cup dry pinto beans
1 cup dry black beans
2 cans diced tomatoes
2 cans green chilies
1 can corn
1 can tomato soup
1 medium onion (diced)
1 lb venison stew meat or equivalent
1 tsp El Pato hot sauce
1/2 tsp pepper
3 tsp chili powder
2 tsp garlic powder
1 1/2 tsp salt
enough water to cover (2-3 cups)

Soak beans overnight, rinse.  Place beans and all the other ingredients in slow-cooker.  Add enough water to cover everything, cook on low for 8-9 hours.  Top with crackers, cheese, or sour cream.  Great served with corn bread.  Enjoy!

Eating from the pantry










I have been trying to cut down on our grocery bill lately and have been wildly successful!  I cut my grocery cost in half for February!  It's been amazing to me how many different things I can cook with what I already have at home.  I'll admit I have had to get a little creative, but meals have still turned out good for the most part.  Since I have most of the basic ingredients at home, the only stuff I have to buy is milk and other dairy products, eggs, and vegetables.  Oh, and don't forget the bananas!  I don't think I could survive without them!  Anyway, I would suggest giving this a try at your house.  Save some money, and probably eat healthier too!  On the menu for tonight:  Elk Chili.  ~mm mm good~

Twice Baked Potatoes



 








Ingredients:
  • 4 large potatoes
  • 1 teaspoon olive oil (optional, for a softer-skinned potato)
  • 1/2 cup reduced-fat ("light") sour cream
  • Pinch nutmeg
  • Salt and freshly ground pepper to taste
  • Milk (as desired, for consistency)
Directions:
  1. Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.
  2. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
  3. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.
  4. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.

Tuesday, March 16, 2010

Yummy!













So last night I made this.  It is just as good as I remember.  My husband practically licked his plate clean.
Love it!  It also tastes great as left-overs, so we will be eating it again tonight.  Nothing like cooking once
and eating twice!

Thursday, March 4, 2010

Slow-Cooker Lemon Garlic Chicken

 

 

 

 

 

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1 cup low sodium, low fat chicken broth
  • 1/3 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh parsley

Directions

  1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  2. Put broth, lemon juice, and garlic over the chicken in the slow cooker.
  3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Slow-Cooked Orange Chicken

 

 

 

 

 

 

 

Ingredients

  • 1 (3 pound) broiler-fryer chicken, cut up and skin removed
  • 3 cups orange juice
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 4 teaspoons dried minced onion
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice

Directions

  1. Combine the first nine ingredients in a slow cooker. Cover and cook on low for 4 hours or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice if desired.

Slow-Cooker Homemade Beans

 

 

 

 

 

Ingredients

  • 3 cups dry navy beans, soaked overnight or boiled for one hour
  • 1 1/2 cups ketchup
  • 1 1/2 cups water
  • 1/4 cup molasses
  • 1 large onion, chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon salt
  • 6 slices thick cut bacon, cut into 1 inch pieces
  • 1 cup brown sugar

Directions

  1. Drain soaking liquid from beans, and place them in a Slow Cooker.
  2. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
  3. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Slow-Cooked Baked Beans

 

 

 

 

 

Ingredients

  • 2 cups kidney beans
  • 5 cups water
  • 1 onion, chopped
  • 1 1/2 teaspoons salt
  • 4 ounces cured pork
  • 1/4 cup molasses
  • 4 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1/4 cup ketchup

Directions

  1. In a slow cooker place beans, water, onion, salt and pork. Cover the pot and cook on low for 9 to 10 hours.
  2. Drain beans, saving the liquid. Add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. Cover and cook on low for 1 hour.

Slow-Cooker Venison BBQ

Ingredients

  • 1/4 pound bacon
  • 2 pounds venison stew meat
  • 1 large yellow onion, chopped
  • 1/2 cup brown sugar
  • 1/4 cup wine vinegar
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons minced garlic
  • 1 tablespoon prepared Dijon-style mustard
  • 1 cup ketchup
  • salt and pepper to taste

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
  2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
  3. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat.

Slow-Cooker Chicken Tortilla Soup

Ingredients

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Directions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tuesday, February 23, 2010

Granola Cereal











12 cups old fashioned oats
3/4 cup veg. oil
2 cups brown sugar

Mix all ingredients in a large glass bowl.  (I use my hands to get it mixed really well.)  Bake at 350 degrees in the glass bowl for 20 minutes.  Stir after 10 minutes.  Cool and store in air-tight container.  Makes a great cereal for breakfast!

Thursday, February 18, 2010

Granola

10 C old fashioned rolled oats
1 C wheat germ
1/2 lb shreaded coconut
2 C raw sunflower seeds
1 C sesame seeds
3 C almonds, pecans, walnuts or combination
............................................................................................
1 1/2 C brown sugar firmly packed
1 1/2 C water
1 1/2 C vegetable oil
1/2 C honey
1/2 C molasses
1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla
**rasins nuts or fruit optional

Preheat oven to 300. In a large bowl combine first set of ingredients. Blend well. In a large saucepan combine second set of ingredients. Heat until sugar is disolved. Do not boil. Pour over dry ingredients, mix well. Spread into FIVE 9x13 baking pans. Bake 20-30 min stiring occasionally. Bake 15 min longer for crunchier texture. Cool. **Add raisins or fruit. Store in cool dry place for up to 6 months.
Makes 20 C of granola mix.

Wednesday, February 10, 2010

Walleye in Creamy Orange Sauce

2 tablespoons margarine or butter 
2 tablespoons finely chopped onion 
1 tablespoon all-purpose flour
2 teaspoons grated orange peel 
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4-6 walleye fillets (1 1/2 - 2 lbs)

Heat oven to 300. Grease 13 x 9-inch baking pan. In small saucepan, melt margarine over medium heat. Stir in onion and cook until translucent.  Stir in orange peel, salt and pepper.  Stir in flour.  Blend in milk. Cook over medium heat, stirring constantly, until thickened and bubbly, about 4 minutes. Set aside.


Cut fish into serving-size pieces. Place in prepared pan. Pour sauce over fish. Cover with foil. Bake until fish flakes easily at thickest part, about 25-30 minutes. Garnish with orange slices, if desired.

Tuesday, February 2, 2010

Very Vanilla Cake


2 Sticks soft butter, plus enough to grease your bundt pan
1 1/2 Cups sugar
6 eggs
2 1/3 Cups all purpose flour
1/2 tsp baking soda
1 Cup plain fat free yogurt
4 tsp vanilla extract
confectioner's sugar (optional)
Preheat oven to 350 and put cookie sheet in at same time. Butter or spray (use A LOT) bundt pan. Cream butter and sugar in mixing bowl until fluffy. Add eggs one at a time, along with 1 TBS flour for each egg. Fold in rest of flour and baking soda. Add yogurt and vanilla. Pour mixture into greased pan and spread evenly. Place cake pan on preheated cookie sheet and bake 45 to 60 minutes, until cake rises and is golden. After 45 minutes, insert knife to test; if it comes out clean, it is done. Remove from oven and let sit for 15 minutes. Gently pull cake away from pan edges, then turn out cake. Let cool, then dust with confectioner's sugar.  You can add strawberries and whipped cream. Pure heaven.

Tuesday, January 12, 2010

Wingers Sticky Fingers

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves.


For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a zip-lock bag with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch or blue cheese dressing.

Turkey n Rice Casserole

I had some left-over turkey and I just made this up, but it was really tasty!  Makes good left-overs too!

1 cup cooked turkey cut into chunks
1 can cream of chicken soup
1 cup rice
1 1/2 cups water
1 broccoli head chopped
1 box stuffing, prepared as per instructions on box

Mix all ingredients except stuffing in a 13X9in pan.  Cover and bake 45 minutes at 375.  Add stuffing to the top and bake for 5 more minutes.