Saturday, March 31, 2007
10 oz. broccli cuts, thawed
8 slices of cheese
1 can cream of celery soup
1/3 cup milk
1 box Chicken Stove Top Stuffing
Cook chicken, cut up, and place in bottom of 13x9 pan. Chop broccoli and put over chicken. Lay cheese slices over broccoli. Mix soup and milk together, and pour over cheese. Prepare stuffing according to directions on box. You may want to add a couple of extra tablespoons of water to keep moist, since it will be baked. Spread stuffing over top and bake 45 minutes at 325 degrees.
Chicken & Wild Rice Casserole
1 pkg. Uncle Ben's Long Grain and Wild Rice, cooked as directed
1 whole chicken, cooked and cubed
1 can french green beans
1 can sliced water chestnuts
1 can sliced mushrooms
2 oz. jar pimientos
1/2 cup mayo
1 can cream of celery soup
1 pkg. slivered almonds, toasted
salt and pepper
Drain the beans, water chestnuts, mushrooms and pimientos. Cook rice according to package. Cook chicken and cut into cubes. Mix together mayo, soup and almonds. Mix together all ingredients. Cook at 350 for 30 minutes.
Impossible Crustless Quiche
1 cup veggies (frozen broccoli is my fave)
1 cup diced turkey or ham (lunch meat works great)
1 1/2 cup shredded cheese
1/3 cup chopped onion, sauteed (I use the dehydrated stuff)
1 2/3 cups milk
1/2 cup mayo
1 cup bisquick
1 1/2 tsp. dry mustard
1/8 tsp. pepper
Layer veggies, meat and cheese and onion in 2 greased pie plates. Beat together remaining ingredients and pour over pies. Bake at 350 for 35-40 minutes or until knife in center comes out clean.
I love General Conference! I always look forward to it and I feel like it comes just in time! Now that our little one is a year though, I'm discovering that I have to renegotiate my conference going and expectations, like most other things we've had to re-evaluate since we entered parenthood. I don't get to sit and enjoy and take notes anymore. In fact, we were at home this morning, struggling to listen to halted internet feed because the little one is sick and it doesn't come on tv to the poor in Minnesota! But I actually like going to watch at the chapel. Don't get me wrong, I liked watching in my pajamas at home when we lived in Orem, but I also feel like I get more out of it when I'm dressed and at the church! Anyway, any survival tips? How do you pay attention and enjoy it when you have to compromise staying at home or watching at the church? (let's face it eight hours is too much at church time for any kids!) I do enjoy reading the Ensign the next month, but I'm not good at going back and listening to sessions...but maybe I should be!
5 T. butter
6 T. flour
3 cups chicken broth
1 cup light cream
1 tsp. salt
3 cups cooked chicken, cubed
1/2 cup parmesan cheese
1/2 cup shredded cheese
Cook spaghetti in boiling salted water until just tender. Melt butter: blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spaghettie, and cold chicken. Turn into individual baking dishes or into a 2-3 quart flat casserole. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned.
4 cups chicken, cooked and separated into chunks
2 (10 3/4 oz.) cans cream of chicken soup
1 cup mayonnaise
1 T. lemon juice
1 1/2 cups grated cheese
Bread crumbs (optional)
Place cooked broccoli in bottom of greased pan. Place cooked chicken, separated into chunks, on top. Mix other ingredients well and pour over the broccoli and chicken. Part of the grated cheese can be mixed with the sauce. Sprinkle the rest of the cheese over the top. Don't be stingy. Bread crumbs can be used as a topping. Bake at 350 degrees for 30 minutes. Cheese topping can be added the last 15 minutes of cooking time.
2 Cups Rice (white or brown or a mixture of both)
1 Can Cream of Mushroom Soup
1 Can Chicken Gumbo Soup
1 Soupcan of water
1 pkg dry Onion Soup
2 lbs. chicken, any cut
Combine all ingredients in casserole dish except chicken and dry soup. Sprinkle 1/2 soup package over the top of ingredients. Then place chicken pieces (I like to use breasts and cut them up into 2-3 inch pieces) in rice mixture, spacing evenly. Sprinkle remaining soup mix on chicken. Bake covered at 325 for 2 hours.
1 lb lean ground beef
1 small onion, chopped
8 oz. favortie cheese, shredded
1 1/2 Cup salsa
1 small tomato, chopped
1 can olives, chopped
8 flour tortillas
1 can refried beans
cumin, chili powder, garlic powder, salt and pepper, all to taste
(I think you're pretty safe going with at least 1/2 tsp of the first three. We tend to go heavy on the cumin because we love that flavor)
Brown beef and onion. Drain fat. Season w/ cumin, chili powder, garlic, salt and pepper. Add salsa and tomato. Set aside. Divide beans among tortillas and spread thinly. Sprinkle with olives and cheese. Roll tortillas tightly and arrange side by side in casserole dish. Pour meat mixture over tortillas and cover with more cheese. Bake at 350 for 20-30 min or until cheese is bubbly.
Friday, March 30, 2007
Thursday, March 29, 2007
This is one of my favorite children's books, Over in the Garden by Jennifer Ward. I used it so much when I was teaching elementary music because it was a great way to hear individuals and small groups sing. I read it all of the time to little v. I love it because you actually sing it (of course you don't have to). The book is sung to the tune of "Over in the Meadow" (the melody is written in notation on the inside cover if you don't know it). Jennifer Ward made "Over in the Garden", "Somewhere in the Ocean", "Way out in the desert", and possibly more. They are all the sung to the same melody, they include countng from 1 to 10, you can find the number hidden on each page, and kids can count the number of animals/bugs on each page. Once your kids are older, they can join in by singing part or all of each verse. For instance, here is an example of one of the pages and the part that your 4 year old can sing is in bold italics:
Over in the garden where the sunflowers grew
Lived a mother ladybug and her little beetles two.
"Crawl!" said the mother. "We crawl!" said the two.
So they crawled over petals where the sunflowers grew.
Just wanted to share!
Wednesday, March 28, 2007
Tuesday, March 27, 2007
Monday, March 26, 2007
1lb skinless boneless chicken
1 package cream cheese softened
1 cup bread crumbs
1 stick butter melted
2 1/2 crescent roll containers
Cut raw chicken into small chuncks. Mix softened cream cheese with chicken. Put spoonful of mixture into flat crescent roll and roll tightly and tuck in ends. Dip in melted butter and then roll in bread crumbs. Place on baking sheet and Bake at 350 degree for 20-30 minutes.
***I have also made it when I have boiled the chicken first and then cut it into small pieces. Also I have made it without the bread crumbs and melted butter.
Chicken and Stuffing Dish
4 boneless chicken breasts
1 can cream of chicken soup
4 pieces of swiss cheese
1 package of chicken flavored stuffing mix
Prepare stuffing mix according to box. While stuffing is cooking place chicken breasts next to each other in a 9x9 pan. Place one piece of cheese on each chicken breast. Pour can of soup over chicken and cheese. Then pour prepared stuffing over the soup.
Bake at 375 degree for 1 hour covered with foil. Remove foil for last 15 or so minutes.
1 lb cooked hamburger meat
1 small can evaporated milk
1 can cream of mushroom soup
Spread Tator totes in single layer on bottom of 8x8 pan. Set aside. Mix soup and milk into your cooked meat and stir. Pour meat mixture on top of tator totes. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.
2 cans tuna
1 large can evaporated milk
1 can cream of mushroom soup
8oz package of cheese
Cook noodles and drain. Combine soup, milk, cheese and tuna to your cooked noodles. Stir until well mixed and add salt and pepper as you like. Spread mixture into a 9x13 pan and cover with foil. Bake at 350 degrees for 30 minutes. And Voila it is fabulous!!!
4 Potatoes, cubed
2/3 cup Onions
2 tbsp Butter
2 tsp Salt, optional
1 box Macaroni & Cheese
2 cups Shredded Cheese
1/2 cup Milk
1 tsp Oregano
1 tsp Italian Seasoning
Cook potatoes, 1/3 cup of onions, 1 tsp salt.
In a separate pot cook macaroni according to box with salt oregano and Italian seasoning.
Mash potatoes with butter. Combine the egg with milk. Combine the cheese from macaroni box, along with the egg and milk mixture and some of the shredded cheese. Combine the mashed potatoes.
Place into a baking dish and sprinkle left over cheese on top. Place in oven for 10 minutes @ 350 degrees.
2 lb. bag hashbrowns
1 stick of butter, melted
1 can cream of chicken soup
1 c. grated cheddar cheese
1/4 c. onion chopped or instant
Salt and pepper to taste
Mix all ingredients together and pour into greased casserole dish. Top with paprika and more cheese. Bake at 350 degrees for 45 minutes.
Broccoli Chicken Rice Casserole
Saute medium onion in 1/2 stick butter. Cook 1 package broccoli and drain and add:
1 c. uncooked rice
1 c. cooked chicken
1 can cream mushroom soup
1/4 c. water
1/2 c. or more Cheese Whiz
1/2 c. milk
Pour in casserole and bake uncovered 30 to 40 minutes at 350 degrees.
1 1/2 lb. white bread, crust removed
2 lb. grated Cheddar cheese
10 eggs, beaten
4 c. milk
1 tsp. dry mustard
1 tsp. salt
1 tsp. white pepper
2 tsp. Worcestershire sauce
Cut bread into cubes and mix with cheese. Set aside. Mix together eggs, milk and seasonings. Add bread and cheese mixture and mix well. Let stand for 1/2 hour.
Preheat oven to 350 degrees. Pour strata into 9 x 13 inch pan set in larger pan of hot water. Bake until brown and puffy, about 45-50 minutes.
Feel free to send in any other recipes from any other category. I'm going to work on getting the cookbook out next week, so....send anything you think should be included in there. The sky is the limit!!!
Sunday, March 25, 2007
Thursday, March 22, 2007
A: No, 35 children is enough.
Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.
Q: What is the most reliable method to determine a baby's sex?
Q: My wife is five months pregnant and so moody that sometimes she's borderline irrational.
A: So what's your question?
Q: My childbirth instructor says it's not pain I'll feel during labor, but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.
Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant.
Q: Is there any reason I have to be in the delivery room while my wife is in labor?
A: Not unless the word "alimony" means anything to you.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.
Q: Our baby was born last week. When will my wife begin to feel and act normal again?
A: When the kids are in college.
I need your opinions/experiences. I haven't colored my hair since I got pregnant with Baby "I". I LOVE lightening my hair, but I despise the upkeep and the "roots" look. I'm feeling the need for something new with the change of seasons, but I'm nervous I'll regret it if I color it.
Do you color your hair? How often? Are you good at keeping up with the regrowth?
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 cup mashed bananas (about 3 medium bananas)
3/4 cup sugar
1/4 cup oil
Mix the dry ingredients (first 5 ingredients). In a separate bowl mix the remaining ingredients, then combine with the dry mixture. Dough will be lumpy. Bake at 350 degrees for 50-55 minutes.
2 cups sugar
2 cups grated zucchini
3 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
In bowl, beat oil, eggs and sugar. When creamy add zucchini and beat. In a second bowl, mix the remaining ingredients. Then add to the other bowl and mix. Divide the dough into two loaf pans. Bake at 350 degrees for 40 minutes.
Wednesday, March 21, 2007
Regardless of purpose/mood, what songs are a permanent part of your collection? Could be for anything: relaxing, working out, pondering, psyching yourself up, quality time with the honey, etc.
1/4 cup peanut butter
3 T. sugar
1/4 cup soy sauce
1 t. red pepper flakes
pinch ground red pepper (cayenne)
2 T. toasted sesame seed oil
1 T. vegetable oil
Garnish (you can pick and choose):
Red and yellow peppers, chopped
Green onion, chopped
Mis all sauce, except peanut butter, in bowl. Just before serving whisk in peanut butter. Mix with cooked pasta. Garnish with chopped peanuts, cucumbers, red and yellow peppers and green onions. Serve warm or cold. Also good with cooked chicken or shrimp.
2 1/4 c. flour
1 1/2 t. salt
1 1/2 t. baking powder
1 1/8 c. oil
1 1/2 c. milk
1 T. poppy seeds
1 1/2 t. each vanilla, almond, and butter flavor extract
Mix dry ingredients together and make a well, then add the remaining ingredients. Mix all until smooth. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 60 minutes. While hot, punch holes with fork and then glaze with the following: 1/4 c. orange juice, 3/4 c. sugar, 1/2 tsp. each vanilla, almond, and butter flavor extract. (Use loaf pan 8 x 3 x 2 1/2 inches deep and check for doneness around 50 minutes.)
1/2-3/4 medium head of cabbage, chopped
5 large carrots
1 sweet onion, minced
4 stalks celery, cubed
3/4 cup ketchup
1 1/2 cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 oz) can chicken broth
1 (14.5 oz) can peeled and diced tomatoes
1. Place chopped cabbage into an 8-quart soup pot
2. Microwave diced carrots in 2 tablespoons water for 6 minutes on high
3. Microwave diced celery in 2 tablespoons water for 4 minutes on high.
4. Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
5. Reduce heat to simmer and cook for 2 to 3 hours.
6. Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Iceberg and/or Romaine lettuce
Roma tomatoes, sliced
Cucumbers, peeled and sliced
Block of mozzarella cheese, cubed
about a 1/4 lb. deli salami, sliced in bite-size pieces
(Black olives...I never actually use them because my hubby doesn't like them)
Italian salad dressing
I usually marinate the "toppings" in some dressing for a half hour before I put it all together with the lettuce but I don't think it's necessary.
1/2 lb to 1 lb ground beef
1 28 oz. can crushed tomatoes
1 can kidney beans
1 can corn
1 packet (3 Tblsp) taco seasoning
1 cup water
Saute beef and onion, then put all ingredients in large saucepan or stockpot. Bring to boil and let simmer. So easy. You can adjust the amount of water to fit your desired consistency. Serve with grated cheese and taco chips.
One Cup Salad
1 Cup Sour Cream (Fat Free works great!)
1 Cup Mandarin Oranges
1 Cup Pineapple
1 Cup mini marshmellows
1 Cup coconut
Mix and serve, baby!
Tuesday, March 20, 2007
I've been out of commission for a few days so I'm sorry if any of these are repeats!
Broccoli Cheese Bacon Salad
6 stalks broccoli, bite sized
1 lb. bacon, crisp and crumbled
1/4 cup bermuda onion
2-3 cups grated cheddar cheese
1 cup mayonnaise
1/2 cup sugar
3 Tbsp. red wine vinegar
Toss just before serving.
Curried Chicken Soup
2 quarts water
1 whole chicken (giblets, etc. removed)
1 cup celery with leaves, chopped
1 cup carrots, sliced
1 cup onion, chopped
1 tomato peeled and chopped (or one can chopped toms)
1 apple, chopped
1 1/2 tsp. salt or to taste
1/3 cup uncooked rice
1 tsp. curry
1 apple, chopped
Add first 7 incredients to stock pot. Cover and simmer 1 hour.
Remove chicken and debone chicken into bite size pieces. Set aside. Add to soup remaining ingredients. Simmer 30 minutes. Add chicken and heat through.
4 green onions, chopped
1 onion, sliced
2 carrots, sliced
4 Tbsp. butter
29 oz. can pumpkin
5 cups chicken stock
salt and pepper
1/2 tsp. garlic powder
2 Tbsp. flour
1 Tbsp. butter
1 cup whipping cream
Saute green onions, onion and carrots in butter until tender. Add pumpkin, chicken stock, salt and apper and garlic powder. Simmer for 25 minutes. Put all in blender and puree until smooth. Return to pot. Blend flour and butter together separately and add to soup. Cook until thickened. Add whipping cream and heat through. Garnish with nutmeg and croutons.
Monday, March 19, 2007
baby leaf spinach
1/2 tsp. poppy seeds
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 c. sugar
1/4 c. white vinegar
1/2 c. oil
*Blend dressing ingredients for 2 minutes in blender. Marinate red onions in dressing in the fridge for 4 hours - overnight.
1/2 lb. ground beef
1/2 lb. ground pork
1 onion chopped
2 cloves garlic minced
1 (28oz) Italian tomatoes
1 (12oz) tomato paste
2 (14.5 oz)cans beef broth
1 T. Sugar
1 tsp. Italian seasoning
1/4 cup dry bread crumbs
1/2 cup Parmesan cheese
1(12 oz) frozen ravioli
Brown beef and pork with onion. Combine all remaining ingredients except ravioli. Bring to a boil. Reduce heat and simmer 30 minutes. Cook ravioli in water until almost done. Drain, add to soup. Serve with garlic bread and sprinkle with Parmesan cheese.
Spinach Strawberry Salad
2 bags fresh spinach
1 sm. red onion (opt.)
1 qt. fresh strawberries, sliced
1/2 c. sugar
1 tbsp. poppy seeds
2 tbsp. sesame seeds
1 1/2 tbsp. onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/2 c. salad oil
1/4 c. cider vinegar
Mix dressing early. Or use 1 bottle poppy seed dressing. Tear washed spinach into bite sized pieces. Place in salad bowl. Toss with dressing. Add strawberries and onion, if desired. Toss lightly.
Quick Monkey Bread
1 package frozen (yeast) dinner rolls
1 package regular butterscotch pudding
1/4 cup chopped nuts (Optional)
3/4 cup brown sugar
6 tablespoons melted butter
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon. Cover with towel and let rise over night or at least 8 hours.
Bake 350°F for 45 min to 1 hour. COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.
1 lb. potatoes peeled and cubed
1 tsp. paprika
2 c. milk
13 3/4 oz. can chicken broth
1 c. water
1 tsp salt
1/4 tsp pepper
10 oz package of shredded sharp cheddar cheese
Combine butter and potatoes in a large saucepan, and cook for 10 min. Stir in paprika and cook for one additional min. Add milk, broth, water, salt, and pepper. (I sometimes add some onion salt as well.) Bring to a boil. Simmer for 20 min and remove from heat. Stir cheese into hot soup until melted.
8 oz cream cheese
8 oz sour cream
1/2 - 3/4 c. white sugar
1 tsp. vanilla
1 1/2 lb red grapes (make sure they are firm)
1 can honey roasted peanuts-crushed
Mix cream cheese and sour cream. Add sugar and vanilla. Then add grapes and most of the peanuts. Save some peanuts to sprinkle on top as garnish.
Sunday, March 18, 2007
When I get the chance to go out to lunch, one of my favorite choices is the soup, salad, and breadstick lunch at The Olive Garden. This week's category is...
SOUPS, SALADS, AND BREADS
Kind of broad (and some in this category have already been posted in other categories), but should be fun!
Friday, March 16, 2007
I know a lot of you are already swimming in the Snapfish pool (yikes that was way cheesey), but in case you haven't heard of it I just want to make a plug for uploading your photos on Snapfish.com. (By the way, thanks to everyone who shares their fun Snapfish albums with me). I've been a Snapfish girl for about a year now thanks to my sis. Prints are 12 cents each when you order them. I pre-pay my prints so I pay only 10 cents a print for them. If you need pics right away, you can pick them up in like an hour at your nearest Walgreens for 12 cents a print (but they only do glossy finish, I like matte). It is a really fun way to share your photos with family and friends, you can arrange your photos, add captions, view them as a slideshow, choose a decorative heading, view how many people have visited your album, create photo gifts and books, etc. Guests can order prints too. And I love when on occasion they give you free stuff, like a free 8 x 10, or a free flipbook. I'm sure there are other options like this out there but this is the cheapest I've seen and you don't have to wait to get pictures if you don't want to. And it's fun!
Edit: I had accidentally put ranch dressing in my initial posting. Please note the change. It is supposed to be dry italian dressing. P.S. I made this today and it was soo good.
Thursday, March 15, 2007
and I just kinda wing it everytime I make it, therefore there is room to adjust the amounts to fit your liking... For example, if you like lots of beans then add more.
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker CrockPot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken.
Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
4 to 6 boneless chicken breast halves, without skin
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup water
3/4 cup converted rice, uncooked
1 1/2 cups chicken broth
1 to 2 cups frozen green beans, thawed
Put chicken breasts in the CrockPot. Add cream of mushroom soup and 1/2 cup water. Add 3/4 cup of rice and the chicken broth. Add green beans. Cover and cook on LOW for 6 hours, or until chicken is cooked and rice is tender.
Wednesday, March 14, 2007
4 boneless, skinless chicken breasts
1/4 c. water
1 can cream of chicken soup
1 envelope dry Italian salad dressing mix
1 8 oz package of softened cream cheese (can substitute reduced fat, but I wouldn't go with fat-free)
1 4 oz can mushrooms, drained (optional)
Cooked rice or noodles
Cut up chicken breasts into large chunks. Place in crock pot, and cover with envelope of dressing, mixed with water. Cook in crockpot on high for 3 hours, or until juices run clear. Beat cream cheese and soup until blended. Pour over chicken and cook for one more hour. Serve over hot rice or noodles. (I usually don't have to cook for quite as long as the recommended times.)
- 4 oz. cream cheese
- 1 (10 3/4 oz) can cream of chicken soup
- 1/4 cup milk
- 1 pkg dry Italian dressing mix
- 2 chicken breasts
Combine all ingredients in the crockpot and cook on high for 3 hours (low for more than 3 hours). Before serving, you may need to add a little more milk to make the sauce the consistency of gravy (thickens as it cools). Serve over rice. Serves 2, but you can double the sauce and add more chicken.
Tuesday, March 13, 2007
1 pork shoulder roast/Boston Butt (we've had some fun times asking for "Boston butt" at the meat counter, I recommend it!)
1 large onion, quartered and sliced
salt and pepper to taste
1 c. barbecue sauce
1/2 c. vinegar
Place roast in the crock pot; add chopped onion, salt and pepper, and a generous sprinkling of garlic powder. Cover and cook on LOW for about 9 to 11 hours or until very tender and shreddable. Drain all juices off and shred pork, removing fatty pieces; add vinegar and barbecue sauce. Continue cooking on HIGH for about 1 hour. Serve with buns. Makes about 8 to 10 generous servings.
1 tsp. Worcestershire sauce
1/4 to 1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 1/2 c. beef broth
7 carrots, sliced
2 onions, chopped
3 potatoes, diced
Place meat in slow cooker. Combine flour, salt, pepper, and paprika. Stir into meat until coated thoroughly. Add remaining ingredients. Mix well. Cover. Cook on LOW 10 to 12 hours.
1/2 c. flour
1 T. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic salt
6-8 pork chops
1 family size can chicken w/rice soup
2 T. oil
Mix first four ingredients in plastic bag. Shake pork chops and then brown in oil. Put in crock pot. Pour soup over. Cook on low 6-8 hours, the longer the better.
Monday, March 12, 2007
- 1 beef roast
- 1 onion, sliced
- 1/3 cup Catalina or French salad dressing
- 1 can jellied cranberry sauce
- 2 Tbs butter, softened
- 2 Tbs flour
Trim the fat from the roast and put in the crockpot. Put the onion slices on top of the roast. Mix together the cranberry sauce and dressing and pour over the roast. Cover and cook on low all day, until done. (Or cook half the day on high.) Remove the roast from the crockpot.
Mix together the butter and flour and whisk into the gravy. Turn the crockpot on high and cover for 10 minutes or so. Slice the roast in 1/4 slices and serve with the gravy.
- Instead of an onion, you can use a packet of dried onion soup.
- If you don't have the dressing, you can skip it.
- This recipe also tastes great with chicken breasts instead of a pot roast!
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies
- 1 (14.5 ounce) can chicken broth
- 1 (11 ounce) can Mexicorn, drained
- 2 (4 ounce) cans chopped green chilies
- 4 green onions, thinly sliced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried minced garlic
- tortilla chips, sour cream, and cheddar cheese
In a slow cooker, combine all ingredients except optional toppings. Cover and cook on high for 4-5 hours or until heated through. Add optional toppings as desired.
- Chicken pieces-enough to feed your family-legs, thighs, etc. (or I just put in a 4-pack of chicken breasts)
- 1 cup packed brown sugar
- 2/3 cup vinegar
- 1/4 cup lemon-lime soda (diet is fine)
- 2-3 Tbls. minced garlic
- 2 Tbls. soy sauce
- 1 tsp. pepper (regular black or cayenne)
Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.
1 box yellow cake mix
1 cup light sour cream
3/4 vegetable oil
1 cup water
1 package (3 oz) instant vanilla pudding
1/4 cup sugar
1 teaspoon cinnamon
Combine all ingredients except cinnamon and sugar by hand in a 2-quart mixing bowl. Set aside* Combine cinnamon and sugar together in a small bowl. Sprinkle cinnamon-sugar mixture in greased 3 1/2 - 5 quart slow cooker, making sure to cover the bottom and sides. Spread batter in slow cooker. Cover and cook on low heat 5-6 hours, or until done in the center. Do not cook this recipe on high heat.
*It is important that you combine ingredients by hand and not with a mixer.
Keeping with the current scrapbooking theme, I've been working on my honeymoon trip scrapbook...from three years ago! :) We spent ten fabulous days in London and so I've been scouring stores for travel paper, London paper and stickers and this morning found this site. I probably won't get anything but thought it was fun and different so I thought I'd pass it on. Enjoy!
3 lbs. beef roast
1/2 lb. tomatoes (I just get a can of diced tomatoes and toss it in)
1 can chopped green chiles
1 tsp. garlic powder
1 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. oregano
1 tsp. salt
2 Tbsp. flour
Cook beef roast, tomatoes and green chili in a crock pot until beef shreds easily (~8-10 hours on low) Shred beef, add spices and thicken sauce wih flour. Heat through. Serve meat in tortillas with fresh chopped tomatoes, sour cream and cheese!
Sunday, March 11, 2007
Saturday, March 10, 2007
Friday, March 9, 2007
I thought I'd let you all know about the new modbe swim suits. They are great. If your like me, then you have had a really hard time finding cute swim suits that are modest and comfortable. These are seriously awesome! If any of you are interested let me know. Im going to be having a party on saturday the 17 in SLC and a party next week here in Logan. (not sure which day) So if you're in the area come and try them on and see what you think! You can also check out their website for other things at www.modbeclothing.com
How do you do it? I know it's necessary to use those words occasionally, I competely get that. I just want to be more positive than negative. How do you do it?
Thursday, March 8, 2007
My daughter is 6 months old now. I have huge amounts of photos but have not yet scrapbooked them. It's a bit overhwelming to think about right now! Anyway, as I've at least pondered the endeavor I've wondered how to go about it. I have my ongoing scrapbooking of just our family and the things that we do all year long. I kind of want her pictures to be right in there with it, and yet I'd like for her to have her own scrapbook of just her too. I have to admit, I'm not into the store-bought baby book where things are pre-set. I'd rather write my own stuff and create my own book. But how have you done it? I've considered just continuing the ongoing scrapbook of the family and then doing a separate book for her of just the very best pictures of her, like a two-page spread for each month or holiday of her life. Again, what have you all done?
Wednesday, March 7, 2007
4 boneless skinless chicken breasts, either whole or cut into pieces
1 garlic clove, minced (I often just use garlic powder)
2 tsp. lemon juice
1/4 large yellow onion, sliced
1 C of fresh mushrooms (canned can be substituted as well)
2 8 oz. cans tomato sauce
2 tsp. Italian seasoning
1/4 C Parmesan cheese, grated
Rub garlic on chicken. Put chicken in slow cooker and sprinkle with lemon juice. Layer onion and mushroom, then cover with tomato sauce. Sprinkle with seasoning and cheese. Cover and bake on high for 4 hours or low for 8 hours. Serve over pasta or rice.
Cut chicken breasts into strips or "nuggets." Coat in melted butter then in a crumb mixture consisting of approximately equal parts Italian bread crumbs and grated Parmesan cheese. Bake on cookie sheet for 15-20 minutes at 350.
1 box lemon cake mix
1 small box lemon istant pudding (vanilla can be used in a pinch)
1/2 C oil
1 C hot water
Mix all ingredients for 5 minutes on med. speed. Pour into greased and floured bundt pan. Bake at 350 for 40-45 min. Cool in pan for 10-15 min before turning out. Drizzle glaze over cake while it is still warm.
2 T melted butter
1 T lemon juice
1/2 C powdered sugar
1/2 t. grated lemon peel (optional)
Get a box of DEVIL'S FOOD CAKE MIX. Mix all of the ingredients it calls for except for the water! Mix them by hand with a fork. Do not use a mixer. This is very important. If you use a mixer the cookies will flatten out like pancakes. Spoon batter on cookies sheets in teaspoonfuls. Cook at the heat the box calls for 8-10 minutes. Using either cream cheese frosting or vanilla frosting (buttercream works if you're making homemade) sandwich two cookies together with the frosting in between.
Tuesday, March 6, 2007
Monday, March 5, 2007
1 box bowtie pasta (12oz)
1/2 C. Parmesan cheese
4 tbs Milk
2 cloves garlic
salt, pepper, and nutmeg to taste
4-6 chicken breast
In Sauce pan melt butter then add Parmesan cheese, milk, and garlic and stir.
Cut up the chicken, season, and cook in frying pan.Mix all ingredients together
You can season your chicken with whatever you want or have. I like to use season salt.
I was at Michael's with Collin today looking for a photo album. Collin was hot from being in his carseat for so long during our previous errands (it's in the 80s today, just like every other day in Florida), so I picked him up to let his back air out. Then it happened: he let out an explosive episode of #2. I mean, this was not just a normal, everyday bowel movement. This was like a stick of dynamite had gone off in his pants. Oh no! I thought as the unwelcome entity seeped through his onesie. I hope they have a bathroom with a changing table here! Luckily they did, but that didn't change the fact that I used every last diaper wipe in my bag and by the time we were done there was poo all over my shirt. Yes, my shirt. How did it get there?? Sigh. Unfortunately I didn't bring a change of clothes for myself. ;) So I did what any mom would do in situations like this: stood tall and continued my errands, poo stain and all. So be proud, moms. Be proud of the poo.
2 c. mozarella cheese
1 c. parmesan cheese
1/2 c. parsley
1 tsp salt
3 c. spaghetti sauce
Boil shells for 5-7 min and rinse. Mix all ingredients except for spaghetti sauce and place filling in each shell. Arrange in baking dish and pour spaghetti sauce over. Sprinkle some parmesan cheese on top. Bake for 45 min.
garlic and onion (however much or little you want)
1/2c. apple juice
chicken, cubed ( not cooked)
1-2 bottles of Alredo sauce (depends on how much you sauce you want)
2 c. mozzarella cheese
1 bag baby spinach
angel hair pasta, cooked.
Brown garlic and onion (with a little olive oil) with chicken in fry pan. Add apple juice. Add alfredo sauce. Stir then add cheese. Stir then add the baby spinach and cook just until it starts to wilt. Serve over angel hair pasta.
You can use fresh garlic or the minced garlic in a jar. Enjoy!
1 T. olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) stewed tomatoes, drained and 1/2 c. liquid reserved
1 pound bonelss, skinless chicken breast halves, cut into 1/2-inch strips
1 medium onion, thinly sliced and separated into rings (it looks like a ton, but use it all)
1 1/2 t. chopped fresh or 1/2 t. dried oregano leaves
1/8 t. pepper
1 1/2 c. chicken broth
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
1/2 package (10-ounce size) couscous (3/4 cup)
1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors (I just used canned diced tomatoes instead of stewed); remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
1 lb. ground turkey or beef
1 med. onion, chopped
1 clove garlic, crushed
1 c. shredded cabbage
1/2 c. uncooked elbow macaroni
1 1/4 c. water (may need to add more at end)
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 stalks celery, sliced
1 small zucchini, sliced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) kidney beans, undrained
1 can (8 oz.) corn, undrained
Cook turkey or beef, onion, and garlic in a large pot until meat is brown. Drain. Stir in remaining ingredients. Heat to boiling, reduce to low. Cover and simmer about 15 minutes, stirring occasionally, until tender.
LD's notes: You can adjust the ingredients to your family's likes. For instance, my husband doesn't like celery, but we double the amount of zucchini and cabbage. We leave out the Italian seasoning and add a bit of Tabasco sauce. My hubby also likes it served with Ritz crackers. We always use ground turkey.
1 packet Knorr Creamy Pesto Sauce
1 cup milk
1/4 cup olive oil
1 (14.5 oz., I think) can stewed tomatoes, chopped
8 oz. penne pasta
(shredded chicken or small shrimp, optional)
In a medium saucepan, combine Knorr packet, milk, and olive oil. Whisk until thickens. Stir in chopped stewed tomatoes (add chicken or shrimp). Pour over cooked pasta.
LD's notes: I always make this with shredded chicken...it really makes the meal complete.
3 1/2 pounds rump roast
1 (16 ounce) jar pepperoncini
1 (.7 ounce) package dry Italian-style salad dressing mix (optional)
1 (10.5 ounce) can beef broth
Place the roast in a 3 1/2 quart slow-cooker, and add the pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on).
To serve, remove roast from the slow cooker. It usually just falls apart. Place the pepperoncini in a bowl to serve unless you just slice them up to go along with the meat.
Serve on sub rolls with mozzarella cheese.
BBQ Chicken Pizza
2 cups cooked chicken, cubed
1/2 cup barbecue sauce
1 Boboli pizza crust
1/4 cup finely chopped purple onion
1/4 cup chopped green bell pepper
1-1/2 cups shredded Mozzarella cheese
Heat oven to 450 degrees. Combine chicken and barbecue sauce and spread evenly on Boboli crust. Sautee onion and pepper to make tender, but still crisp. Sprinkle pizza with cheese, onion and bell pepper. Bake for 12 minutes or until bottom of pizza is crisp and cheese is melted and starts to bubble.
PASTA AL FORNO
This is from my Aunt and Uncle who served their mission in Venice so I want to say it's "authentic" but who knows! I do know they're good cooks!
1. Saute in olive oil (just enough oil to cover pan):
1 large onion, chopped
5-6 cloves of garlic, chopped
2. Add and brown:
1 carrot, chopped (sometimes I add more)
1 lb. Italian sausage
4 cans diced tomatoes
4 cans tomato sauce
~1 Tbsp. salt
2-3 Tbsp. dried basil
1 bay leaf
pepper to taste
4. Simmer sauce all day long. Add tom paste to thicken if needed
5. Cook 1-2 packages rigatoni AL DENTE (two boxes will make 1 1/2 casseroles)
6. Put pasta in dishes and add:
2 lbs. mozarella cheese, cubed
7. Pour sauce over and mix together
6. Cover and Bake at 350 until hot through. Serve with fresh grated parmesan cheese!
It feeds an army but it freezes well and is great for dinner parties!
MARDIE'S PIZZA DOUGH
This makes enough for two pizzas:
1 1/2 cups warm water
1 Tbsp. yeast
Dissolve yeast in water
Add, mix and knead:
1-2 Tbsp. sugar (sometimes I add this early to the yeast mix to activate it)
1 tsp. salt
4 cups flour
(Preheat oven with pizza stone at 450 for at least 30 minutes)
Let dough rise until double, punch it down and let it rest a few minutes.
Smooth cornmeal on your pizza peel. Form dough into a circle and top as you like! We like the Contadina canned pizza sauce-one can does two pizzas. Our favorite toppings are pepperoni, sausage, olives, and artichoke hearts!
Slide onto your stone and bake for ten minutes or until cheese is melted and edges are golden!
And...indulge me for one more! I know, I'm going nuts again!
2-3 chicken breasts, cut in bite size chunks
1/4 onion, chopped and 1 minced garlic clove.
Saute garlic, onion and chicken until chicken is lightly browned in a little olive oil (enough to coat pan)
1 can tomato soup
1 4oz. can mushrooms, undrained (can use fresh but might want to add a little water to thin the sauce)
1/2 tsp. basil
2 medium zucchinis, sliced
1/4 tsp. crushed red pepper
2 dashes oregano (I use more!)
Boil then simmer for 20 minutes covered, stirring occasionally.
Serve over rice!
Sunday, March 4, 2007
Saturday, March 3, 2007
1 cup shortening
1 cup butter
1 cup powdered sugar
1 cup white sugar
4 cups flour
1 1/2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1 t. vanilla.
Mix all. Bake at 360 degrees. 8-10 min. Sprinkle sugar on while still warm.
1/2 t. baking soda
1/4 t. salt
1/2 c. cocoa
1 c. brown sugar
3/4 c. sugar
1 c. butter
3 large eggs
2 t. vanilla
2 c. chocolate chips
Combine butter, sugars, eggs, and vanilla. Mix. Add baking soda, salt, and flour. Mix and add chocolate chips. Bake at 300 degrees for 10-15 minutes.
Friday, March 2, 2007
2 cups brown sugar
1 cup shortening
1/2 cup milk (soy milk is okay, too)
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
3/4 tsp salt
4 cups oatmeal
1) Mix everything but the oatmeal together.
2) Add the oatmeal. I know it seems like a lot but it all fits in there, you just have to use your muscles!
3) If you want perfectly round cookies you can shape them into a ball before you put them on an ungreased cookie sheet. After that, wet the bottom of a glass and flatten the cookies out. But if you're like me just slop the dough on there and it'll taste great anyway!
4) Bake at 375 for 8-10 minutes.
Only follow steps 1,2, and 5!
1 c margarine (Not butter! If you don't like margarine because of the partially hydrogenated oils, use Smart Balance margarine.)
1/2 tsp baking soda
2 c sugar
1/2 tsp salt
4 tsp baking powder
1 tsp vanilla
1 c sour cream
4 1/2 c flour
Mix all ingredients together until dough holds together but doesn't stick to your fingers when you pinch it. Cover and store in fridge overnight.
The next day, remove dough from fridge and let it soften back to room temperature. Roll out portions onto lightly floured countertop until dough is about 1/2 inch thick (you want it nice and thick). Use cookie cutter of choice to make cute shapes, then put onto ungreased cookie sheet (the bright silver sheets, not ones coated with teflon, are best). Bake 12-15 minutes, or until cookies are barely getting brown (if they are golden, they're overdone--13 min works well on our oven).
To decorate, you can use any frosting you want. I personally love cream cheese frosting, so here is my favorite cream cheese frosting recipe:
4 tbs butter or margarine, softened
1 1/2 c powdered sugar
6 oz cream cheese
1 tsp vanilla extract
Food coloring (optional)
Combine ingredients and blend until smooth. Add food coloring if desired.
1 pkg (about 18 oz) spice cake mix
1 can (10.75 oz) condensed tomato soup
1/2 c water
CREAM CHEESE FROSTING:
2 pkgs (3 oz each) softened cream cheese
1 pkg (1 lb) powdered sugar
1/2 tsp vanila extract
1. Preheat oven to 350 F. Grease and lightly flour two 8- or 9-inch round cake pans.
2. In large bowl mix cake mix, soup, water and eggs according to package directions.
3. Pour into prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean.
4. Cool on wire racks 10 minutes. Remove from pans and cool completely.
5. While cooling, make cream cheese frosting: beat cream cheese until smooth. Gradually blend in sugar and vanilla. If desired, thin with milk.
6. Fill and frost cake with cream cheese frosting.
2 cups flour
1 Tbsp. pumpkin pie spice*
1 tsp. baking soda
3/4 tsp. salt
1 cup butter, softened
1 1/4 cup sugar
1 large egg
2 tsp. vanilla
1 cup canned pumpkin puree (not the whole can!)
1 pkg. semisweet chocolate chips
Preheat oven to 350. Line a 9x13 pan with foil. Whisk together dry ingredients (flour, spice, soda, salt). Cream butter and sugar until smooth on med.-high speed. Beat in egg and vanilla until combined. Beat in pumpkin. (It will look curdled) Reduce to low and add dry ingredients. Fold in chocolate chips. Bake 35-40 minutes.
*can substitute spice with 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. cloves and1/2 tsp. allspice (I must confess here, I usually substitute but don't have giner or allspice and Laura and Linz have never noticed! :)
Super easy and always a crowd pleaser!
Thursday, March 1, 2007
- 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
- 1/4 cup warm water
- 1/2 cup shortening
- 1/3 cup sugar
- 1-1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 4 to 5 cups sifted flour
- melted butter
- brown sugar
- raisins (optional)
- 2 cups powdered sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- milk or cream (2 to 4 tablespoons)
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle.
Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
Peanut Butter Fudge
4 c sugar
1/2 c butter
1 (12 oz) can evaporated milk (fat-free is fine)
1 t vanilla
12 oz crunchy peanut butter
7 oz marshmallow creme
Boil sugar, butter and milk, stirring frequently until it forms a softball* (about 15 min). Remove from heat and add everything else. Stir by hand until it loses its gloss and becomes very thick (about 8minutes). Spread in lightly buttered pan and cool.
*Soft ball means you can drop a little in a cup of cold water, pull it out, and form a soft ball with it that keeps its shape pretty well.