found in southern living
Makes 2 dozen
Ingredients
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray
Preparation
1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
Tuesday, February 24, 2009
Vanilla Butter cream frosting
Posted by Angie
have yet to find a frosting a like as much as the canned stuff. I like it simple, and this seemed to fit the ticket. If you have a better one, let me know.
I am just realizing that this looks a lot like the recipe for cream cheese frosting, who knew?
Makes 3 cups
Ingredients
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 milk
1 teaspoon vanilla extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add the milk and vanilla, beat until smooth.
have yet to find a frosting a like as much as the canned stuff. I like it simple, and this seemed to fit the ticket. If you have a better one, let me know.
I am just realizing that this looks a lot like the recipe for cream cheese frosting, who knew?
Makes 3 cups
Ingredients
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 milk
1 teaspoon vanilla extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add the milk and vanilla, beat until smooth.
Monday, February 23, 2009
Snickerdoodles
I have never made these cookies, but have always wanted to. Growing up my best friends family made these all of the time. i wonder how this recipe will compare!
1 cup butter (room temperature)
1½ cup sugar
2 eggs
2⅔ cup flour
2 tsp. cream of tartar
1 tsp baking soda
½ tsp salt
Mix butter, sugar, and eggs thoroughly. Sift dry ingredients and add to cream mixture. Refrigerate for 30 minutes. Roll into balls (walnut size) then roll into mixture of 2 TB sugar and 2 tsp. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake at 350° for 12 minutes or until golden brown but still soft.
1 cup butter (room temperature)
1½ cup sugar
2 eggs
2⅔ cup flour
2 tsp. cream of tartar
1 tsp baking soda
½ tsp salt
Mix butter, sugar, and eggs thoroughly. Sift dry ingredients and add to cream mixture. Refrigerate for 30 minutes. Roll into balls (walnut size) then roll into mixture of 2 TB sugar and 2 tsp. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake at 350° for 12 minutes or until golden brown but still soft.
Pizza sauce
I have never made home made pizza sauce. I figure nothing could be better then the caned stuff. However I don't keep pizza sauce stocked in my food storage, so someday, I might have to make some from scratch. here is a recipe from Real Mom Kitchen that I will try and test soon.
Pizza Sauce
1 (14 1/2 oz) can tomatoes (I usually use diced)
1 (6 oz.) can tomato paste
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1 Tbsp sugar
Place all ingredients in a blender and pulse until reaches desired consistency.
Pizza Sauce
1 (14 1/2 oz) can tomatoes (I usually use diced)
1 (6 oz.) can tomato paste
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1 Tbsp sugar
Place all ingredients in a blender and pulse until reaches desired consistency.
Saturday, February 21, 2009
Crusty Pizza Dough
Posted by Angie
This is the first pizza dough I made, and my kids loved it. I found the recipe in a booklet that came with my KitchenAid.
1 pkg. active dry yeast
1 cup warm watter (105-115*)
1/2t. salt
2 t. Olive oil
2 1/2 - 3 1/2 cups flour
1T. cornmeal
Dissolve yeast in warm water. Add salt, olive oil, and 2 1/2 cups flour. With dough hook, mix on speed 2 for about 1 minute. Continue on speed 2 adding remaining flour 1/2 cup at a time until dough clings to hook, and cleans sides of bowl. kneed on speed 2 for about two minutes longer. Place dough in greased bowl turning to grease, and let rise for about one hour until doubled in bulk. Punch down. brush pizza pan with olive oil, and sprinkle with cornmeal. Press dough across bottom of pan. Form a collar to hold toppings. Add toppings. Bake at 450* for 15-20 min.
This is the first pizza dough I made, and my kids loved it. I found the recipe in a booklet that came with my KitchenAid.
1 pkg. active dry yeast
1 cup warm watter (105-115*)
1/2t. salt
2 t. Olive oil
2 1/2 - 3 1/2 cups flour
1T. cornmeal
Dissolve yeast in warm water. Add salt, olive oil, and 2 1/2 cups flour. With dough hook, mix on speed 2 for about 1 minute. Continue on speed 2 adding remaining flour 1/2 cup at a time until dough clings to hook, and cleans sides of bowl. kneed on speed 2 for about two minutes longer. Place dough in greased bowl turning to grease, and let rise for about one hour until doubled in bulk. Punch down. brush pizza pan with olive oil, and sprinkle with cornmeal. Press dough across bottom of pan. Form a collar to hold toppings. Add toppings. Bake at 450* for 15-20 min.
Olive Garden Pasta E Fagioli
posted on cdkitchen
Category: O - Copy Cat Restaurant Recipes
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
2 teaspoons Oil
1 1/3 pound Ground beef
8 ounces Onion; chopped
9 1/3 ounces Carrots; slivered
9 1/3 ounces Celery; diced
32 ounces Tomatoes; canned, diced
1 1/3 cup cooked Red Kidney beans
1 1/3 cup cooked White kidney beans
58 2/3 ounces Beef stock
2 teaspoons Oregano
1 2/3 teaspoon Pepper
3 1/3 teaspoons Parsley; (fresh chopped)
1 teaspoon Tabasco sauce
32 ounces Spaghetti sauce
5 1/3 ounces dry pasta Shell macaroni; or other pasta
Directions:
Preparation: Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Category: O - Copy Cat Restaurant Recipes
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
2 teaspoons Oil
1 1/3 pound Ground beef
8 ounces Onion; chopped
9 1/3 ounces Carrots; slivered
9 1/3 ounces Celery; diced
32 ounces Tomatoes; canned, diced
1 1/3 cup cooked Red Kidney beans
1 1/3 cup cooked White kidney beans
58 2/3 ounces Beef stock
2 teaspoons Oregano
1 2/3 teaspoon Pepper
3 1/3 teaspoons Parsley; (fresh chopped)
1 teaspoon Tabasco sauce
32 ounces Spaghetti sauce
5 1/3 ounces dry pasta Shell macaroni; or other pasta
Directions:
Preparation: Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Chicago-Style Garlic and Butter Pizza Crust
Posted on real mom kitchen
This is a recipe I got from a Rachael Ray magazine. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish but the recipe says it will also make 1 14-inch pizza. I've never had pizza in Chicago so I have no idea how it compares. I hope one day to get to got to Chicago and have a slice there. It definitely is a very thick crust. I only put a light layer of sauce on, but wish I had done more. I needed more sauce for this thick crust. We ended up dipping the pizza in more sauce. It was good and the cornmeal in the crust added to the texture and gave it a good crunch. Next time I'll just make sure to put plenty of sauce and pile on the toppings, this crust can definitely handle it! For me, I couldn't really taste the garlic in the crust, but maybe that's because I used the stuff in a jar. I'll probably add another clove next time.
Chicago-Style Garlic and Butter Pizza Crust
1 (1/4 ounce) package active dry yeast
1 1/4 cups lukewarm water
3 1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 garlic clove, ground to a paste
pizza toppings, your choice
In large bowl, dissolve yeast in 1/4 cup lukewarm water.Add 1/4 cup flour and the sugar, stir together.Cover with plastic wrap and let rise in a warm place for 20 minutes.Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.Combine the butter and garlic; mix into the dough.Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes (I let my kitchen aid do this).Lightly grease a large bowl, add the dough and turn to coat.Cover and set in a warm place until the dough is doubled in size, 1 hour.Punch dough down, then knead for 2-3 minutes (again I let the kitchen aid do this part).Grease a 9x13-inch baking pan (I used glass), then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.Preheat the oven to 500 degrees.Top the pizza dough with your favorite toppings.Lower the oven to 450 degrees and bake for 30 minutes.
This is a recipe I got from a Rachael Ray magazine. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish but the recipe says it will also make 1 14-inch pizza. I've never had pizza in Chicago so I have no idea how it compares. I hope one day to get to got to Chicago and have a slice there. It definitely is a very thick crust. I only put a light layer of sauce on, but wish I had done more. I needed more sauce for this thick crust. We ended up dipping the pizza in more sauce. It was good and the cornmeal in the crust added to the texture and gave it a good crunch. Next time I'll just make sure to put plenty of sauce and pile on the toppings, this crust can definitely handle it! For me, I couldn't really taste the garlic in the crust, but maybe that's because I used the stuff in a jar. I'll probably add another clove next time.
Chicago-Style Garlic and Butter Pizza Crust
1 (1/4 ounce) package active dry yeast
1 1/4 cups lukewarm water
3 1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 garlic clove, ground to a paste
pizza toppings, your choice
In large bowl, dissolve yeast in 1/4 cup lukewarm water.Add 1/4 cup flour and the sugar, stir together.Cover with plastic wrap and let rise in a warm place for 20 minutes.Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.Combine the butter and garlic; mix into the dough.Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes (I let my kitchen aid do this).Lightly grease a large bowl, add the dough and turn to coat.Cover and set in a warm place until the dough is doubled in size, 1 hour.Punch dough down, then knead for 2-3 minutes (again I let the kitchen aid do this part).Grease a 9x13-inch baking pan (I used glass), then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.Preheat the oven to 500 degrees.Top the pizza dough with your favorite toppings.Lower the oven to 450 degrees and bake for 30 minutes.
Friday, February 20, 2009
One minute Salsa
posted by Angie
I cant remember where I found this recipe, but it is my all time favorite! Quick and oh so yummy! The salsa will keep for about 2 days in the refrigerator, Make sure to drain the tomatoes and the jalapenos before processing.
1/2 small red onion
1/4c fresh cilantro leaves
1T. lime juice
1 clove garlic, minced
2T. pickled jalapeno peppers, drained
1/4T. salt
1can-14 1/2 ounces diced tomatoes, drained
Pulse onion, cilantro,lime juice, jalapenos, and salt in food processor until chopped about 5 pulses. Add tomatoes and pulse until chopped. Transfer into a fine-mesh strainer and drain briefly. Serve
I cant remember where I found this recipe, but it is my all time favorite! Quick and oh so yummy! The salsa will keep for about 2 days in the refrigerator, Make sure to drain the tomatoes and the jalapenos before processing.
1/2 small red onion
1/4c fresh cilantro leaves
1T. lime juice
1 clove garlic, minced
2T. pickled jalapeno peppers, drained
1/4T. salt
1can-14 1/2 ounces diced tomatoes, drained
Pulse onion, cilantro,lime juice, jalapenos, and salt in food processor until chopped about 5 pulses. Add tomatoes and pulse until chopped. Transfer into a fine-mesh strainer and drain briefly. Serve
Quick Beef and Bean Chili
I love this quick and easy recipe that I found in cooks country Oct. 2008
I did adjust it to my tastes, by adding more beans and tomatoes, and less Beef and onions.
2 16-ounce cans kidney beans, drained and rinsed
2 14.5-ounce cans diced tomatoes
11/2 pounds lean ground beef
1 onion chopped
4 garlic cloves, minced
3 T chili powder
2t. ground cumin
2t. sugar
1/4 fresh cilantro
salt and pepper
top with your choice of : sour cream, cheese, avocado, and pickled jalapenos
1. Process half of the bean and half of the tomatoes in food processor to a coarse paste:set aside
cook beef and onion until beef is no longer pink. about 5 min. Stir in garlic, chili powder, cumin, and sugar and cook for about 1 min. longer. stir in pureed bean-tomato mix, and remaining beans and tomatoes.
2. Bring chili to a boil, and reduce heat to low. Simmer covered stirring occasionally until thickened, about 15 min. take off heat and stir in cilantro, salt and pepper.
serves 4-6
top with your choice of: sour cream, cheese, avocado, and pickled jalapenos
I did adjust it to my tastes, by adding more beans and tomatoes, and less Beef and onions.
2 16-ounce cans kidney beans, drained and rinsed
2 14.5-ounce cans diced tomatoes
11/2 pounds lean ground beef
1 onion chopped
4 garlic cloves, minced
3 T chili powder
2t. ground cumin
2t. sugar
1/4 fresh cilantro
salt and pepper
top with your choice of : sour cream, cheese, avocado, and pickled jalapenos
1. Process half of the bean and half of the tomatoes in food processor to a coarse paste:set aside
cook beef and onion until beef is no longer pink. about 5 min. Stir in garlic, chili powder, cumin, and sugar and cook for about 1 min. longer. stir in pureed bean-tomato mix, and remaining beans and tomatoes.
2. Bring chili to a boil, and reduce heat to low. Simmer covered stirring occasionally until thickened, about 15 min. take off heat and stir in cilantro, salt and pepper.
serves 4-6
top with your choice of: sour cream, cheese, avocado, and pickled jalapenos
Cream Cheese Frosting
Frosting
1 3-ounce package of cream cheese
1 tea. Vanilla
1 Tab. Milk or cream
6 Tab. Butter, softened
3 cups powdered sugar
Dash of salt
mix until smooth
1 3-ounce package of cream cheese
1 tea. Vanilla
1 Tab. Milk or cream
6 Tab. Butter, softened
3 cups powdered sugar
Dash of salt
mix until smooth
Homemade Oreos
Posted by Angie
Yesterday, I found a recipe for Homemade Oreos . I actually have a similar recipe that my husband got from my sister in law Nanci over 15 years ago. I have always wanted to make them, but never have. I guess I just get stuck in a rut, and make the same old, same old. Most of my recipes are that way. Well, 15 years is long enough. It's time to try something new! I am going to try and make this for Monday night, Family night. If you try it let me know how it goes.
Homemade Oreos
2 boxes devil food mix
2/3 cup oil
4 eggs
Mix by hand, drop spoonfuls on to cookie sheet and flatten slightly. Bake @ 350° for 8-9 minutes. Will make 48 cookies, so 24 sandwiches.
Frosting
4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar
Mix together, it will seem really thick but just keep mixing.
Yesterday, I found a recipe for Homemade Oreos . I actually have a similar recipe that my husband got from my sister in law Nanci over 15 years ago. I have always wanted to make them, but never have. I guess I just get stuck in a rut, and make the same old, same old. Most of my recipes are that way. Well, 15 years is long enough. It's time to try something new! I am going to try and make this for Monday night, Family night. If you try it let me know how it goes.
Homemade Oreos
2 boxes devil food mix
2/3 cup oil
4 eggs
Mix by hand, drop spoonfuls on to cookie sheet and flatten slightly. Bake @ 350° for 8-9 minutes. Will make 48 cookies, so 24 sandwiches.
Frosting
4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar
Mix together, it will seem really thick but just keep mixing.
Strawberry Jam Butter cream
Found on real mom kitchen
Strawberry Jam Butter cream
1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Strawberry jam (the really smooth kind)
red food coloring (enough to make it a pretty pink color)
Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.
Strawberry Jam Butter cream
1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Strawberry jam (the really smooth kind)
red food coloring (enough to make it a pretty pink color)
Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.
Perfect Cake Mix Cupcakes
posted by Angie, found on real mom kitchen
I made these for valentines day. I give the cupcakes five stars and the frosting three stars. the frosting was a bit to strawberry for me. To tell you the truth, I did not measure that part very carefully. oops!
Cup Cakes
1 box (18.25 oz) cake mix (vanilla, devil’s food, or yellow)
1 cup buttermilk (in place of water called for on the box)
Vegetable oil (the amount on the box)
4 eggs (in place of the number called for on the box)
Preheat oven to 350F.
Line muffin cups with paper liners.Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified on the box, using the amount of vegetable oil that is called for, and adding the eggs. Beet with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer. Fill paper liners two-thirds full. Bake 12 to 20 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing.
Strawberry Jam Butter cream
1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Strawberry jam (the really smooth kind)
red food coloring (enough to make it a pretty pink color)
Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.
I made these for valentines day. I give the cupcakes five stars and the frosting three stars. the frosting was a bit to strawberry for me. To tell you the truth, I did not measure that part very carefully. oops!
Cup Cakes
1 box (18.25 oz) cake mix (vanilla, devil’s food, or yellow)
1 cup buttermilk (in place of water called for on the box)
Vegetable oil (the amount on the box)
4 eggs (in place of the number called for on the box)
Preheat oven to 350F.
Line muffin cups with paper liners.Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified on the box, using the amount of vegetable oil that is called for, and adding the eggs. Beet with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer. Fill paper liners two-thirds full. Bake 12 to 20 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing.
Strawberry Jam Butter cream
1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Strawberry jam (the really smooth kind)
red food coloring (enough to make it a pretty pink color)
Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.
Speedy Brownies
posted by Angie
This is the recipe is for you, if your not a planer, and you need something to take to a friend fast. I should plan a head, but never do. I look at my days as they come. When I realize that it is three, and I am going to a friends for dinner at five, this is what I bring. It is quick, easy, and I usually have all the ingredients on hand. Who has time to run to the store. Unlike most women, I hate going to the store. Any way......back to the good part. I think this recipe came from my Grandma Maisaks visiting teacher. I think? If I'm wrong, then give the recipe credit to Grandma!
SPEEDY BROWNIES
2 cups sugar
1 3/4 cup flour
1/2 cup baking cocoa
1t. salt
5 eggs
1 cup veg. oil
1t. vanilla
1cup chocolate chips
(I use two cups. One cup in the batter, one cup on the top)
Combine the first 7 ingredients, and beat until smooth
pour into a greased baking pan, and sprinkle with chocolate chips
Bake @ 350 for 20-30 min.
cool on wire rack
This is the recipe is for you, if your not a planer, and you need something to take to a friend fast. I should plan a head, but never do. I look at my days as they come. When I realize that it is three, and I am going to a friends for dinner at five, this is what I bring. It is quick, easy, and I usually have all the ingredients on hand. Who has time to run to the store. Unlike most women, I hate going to the store. Any way......back to the good part. I think this recipe came from my Grandma Maisaks visiting teacher. I think? If I'm wrong, then give the recipe credit to Grandma!
SPEEDY BROWNIES
2 cups sugar
1 3/4 cup flour
1/2 cup baking cocoa
1t. salt
5 eggs
1 cup veg. oil
1t. vanilla
1cup chocolate chips
(I use two cups. One cup in the batter, one cup on the top)
Combine the first 7 ingredients, and beat until smooth
pour into a greased baking pan, and sprinkle with chocolate chips
Bake @ 350 for 20-30 min.
cool on wire rack
Thursday, February 19, 2009
Baked Potato soup
from annie
Once the weather changes to cool days and cooler nights, I can't help myself, I am ready to start making fall foods. One of my favorite kinds of foods to make when it gets colder is soup.This recipe is from my Father-In-Law (thanks Roy!) He discovered this recipe and then he e-mailed it to me, it has become one of my favorites. If you like loaded baked Potatoes.....then you guessed it, you will love this soup.
2 large Potatoes- baked, peeled and cubed (I microwave mine in a zip-lock with a little water, then after they have cooled I peel them and cut them up into large clumps)
3 Tblsp. chopped green onions- Chopped a few more for serving
1/3 cup of butter or margarine
1/3 cup of flour
1/4 tsp. salt
1/4 tsp. pepper
4 cups milk (I use 2 %)
3/4 cup of American Cheese- grated, cubed or chopped. (like Velveta, or Kraft singles)
1 package of Bacon -Cooked and crumbled
1. Prepare potatoes
2. Prepare onions and bacon, measure milk and cube cheese.
3. Wisk together the butter, flour, green onions, salt and pepper to make a paste.
4. Quickly add the milk all at once, be sure not to burn the butter mixture
5. Continue stirring the soup mixture until it starts to thicken, making sure not to burn.
6. Once the soup is at a good consistency, add the cheese and stir until melted.
7. Stir in potatoes, heat it through.Serve soup with fresh chopped green onions, grated cheese and crumbled bacon on top.
Once the weather changes to cool days and cooler nights, I can't help myself, I am ready to start making fall foods. One of my favorite kinds of foods to make when it gets colder is soup.This recipe is from my Father-In-Law (thanks Roy!) He discovered this recipe and then he e-mailed it to me, it has become one of my favorites. If you like loaded baked Potatoes.....then you guessed it, you will love this soup.
2 large Potatoes- baked, peeled and cubed (I microwave mine in a zip-lock with a little water, then after they have cooled I peel them and cut them up into large clumps)
3 Tblsp. chopped green onions- Chopped a few more for serving
1/3 cup of butter or margarine
1/3 cup of flour
1/4 tsp. salt
1/4 tsp. pepper
4 cups milk (I use 2 %)
3/4 cup of American Cheese- grated, cubed or chopped. (like Velveta, or Kraft singles)
1 package of Bacon -Cooked and crumbled
1. Prepare potatoes
2. Prepare onions and bacon, measure milk and cube cheese.
3. Wisk together the butter, flour, green onions, salt and pepper to make a paste.
4. Quickly add the milk all at once, be sure not to burn the butter mixture
5. Continue stirring the soup mixture until it starts to thicken, making sure not to burn.
6. Once the soup is at a good consistency, add the cheese and stir until melted.
7. Stir in potatoes, heat it through.Serve soup with fresh chopped green onions, grated cheese and crumbled bacon on top.
Tuscan Minstone Soup
posted by Annie at chace-a-licious
This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.Serves 6 (or more if you add more broth like I did)
2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4
cup2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoesone
15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.
This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.Serves 6 (or more if you add more broth like I did)
2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4
cup2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoesone
15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.
White Chocolate Chip Macadamia Nut Cookies
Posted by Cammi Recipe from Recipezaar.
1 cup butter, softened
1 1/2 cups sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 tsp. vanilla extract
3 cups flour
1/2 tsp. baking soda
1 tsp. salt
12 oz. pkg. white chocolate chips
1 1/2 cups chopped dry roasted macadamia nuts
Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.
1 cup butter, softened
1 1/2 cups sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 tsp. vanilla extract
3 cups flour
1/2 tsp. baking soda
1 tsp. salt
12 oz. pkg. white chocolate chips
1 1/2 cups chopped dry roasted macadamia nuts
Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.
Chocolate and Caramel Dipped Pretzel Rods
from real mom adapted from A. Marilyn
Makes about 40 dipped pretzel rods
1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt
pretzel rods
chocolate for dipping and drizzling (I used about 10 ounces of semi-sweet to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)
Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to smooth caramel over pretzels. I laid the pretzels on parchment paper after coating them in caramel and after they had set for about 10 minutes, I rolled each one along the parchment paper to eliminate the pool of caramel on the side they were laying on.After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).Don't worry (like I did) that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.
Makes about 40 dipped pretzel rods
1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt
pretzel rods
chocolate for dipping and drizzling (I used about 10 ounces of semi-sweet to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)
Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to smooth caramel over pretzels. I laid the pretzels on parchment paper after coating them in caramel and after they had set for about 10 minutes, I rolled each one along the parchment paper to eliminate the pool of caramel on the side they were laying on.After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).Don't worry (like I did) that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.
Lion House Dinner Rolls
from The Lion House
2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until doubled.Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.
2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until doubled.Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.
French Bread Rolls
posted by melanie at my kitchen cafe
I have to confess I am kind of a roll snob. I love to make homemade rolls and have come across two, maybe three recipes, that are so tried-and-true I don't make any other kind. I know, I know, I should be more open-minded, but when it comes to fresh, fluffy, tender rolls, I just have to stick with what I love. These french bread rolls are my go-to rolls when I don't have eggs or butter in the house but want to make a fresh batch of rolls with relatively few ingredients (now, if you want a delicious, rich roll recipe with eggs AND butter, let me know...Lion House rolls are the only kind to make). They are exactly what their name implies - a little nugget of french bread goodness in roll-form. Really, they are scrumptious. If you want to make them crusty instead of soft, spray some water into the oven three times in the first five to six minutes of baking and brush them with an egg white/water mixture prior to baking. I'm kind of partial to the soft exterior, so I bake them unadulterated and then rub them down with butter hot out of the oven. (I made these for Christmas Eve since we had company with allergies to dairy.)
Trade Secrets: The original recipe calls for bread flour. Since I usually don't have that on hand, I've always used all-purpose flour and it works brilliantly. However, if you are a bread flour user, I bet the rolls will come out even more tender. I also cut the baking time down from the original 18 minutes to about 12 minutes. And finally, these rolls rise QUICKLY (probably due to the 1 tablespoon of yeast) so don't forget about them or you may have a big mess on your hands.
French Bread Rolls
adapted from allrecipes.com
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
I have to confess I am kind of a roll snob. I love to make homemade rolls and have come across two, maybe three recipes, that are so tried-and-true I don't make any other kind. I know, I know, I should be more open-minded, but when it comes to fresh, fluffy, tender rolls, I just have to stick with what I love. These french bread rolls are my go-to rolls when I don't have eggs or butter in the house but want to make a fresh batch of rolls with relatively few ingredients (now, if you want a delicious, rich roll recipe with eggs AND butter, let me know...Lion House rolls are the only kind to make). They are exactly what their name implies - a little nugget of french bread goodness in roll-form. Really, they are scrumptious. If you want to make them crusty instead of soft, spray some water into the oven three times in the first five to six minutes of baking and brush them with an egg white/water mixture prior to baking. I'm kind of partial to the soft exterior, so I bake them unadulterated and then rub them down with butter hot out of the oven. (I made these for Christmas Eve since we had company with allergies to dairy.)
Trade Secrets: The original recipe calls for bread flour. Since I usually don't have that on hand, I've always used all-purpose flour and it works brilliantly. However, if you are a bread flour user, I bet the rolls will come out even more tender. I also cut the baking time down from the original 18 minutes to about 12 minutes. And finally, these rolls rise QUICKLY (probably due to the 1 tablespoon of yeast) so don't forget about them or you may have a big mess on your hands.
French Bread Rolls
adapted from allrecipes.com
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
Quick and Delicious Clam Chowder
posted by melanie,at my kitchen cafe adapted from Cook's Illustrated
Serves 6 (about 2 quarts).
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 large onion , diced
2 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
4 (6.5-ounce) cans minced clams, drain and reserve clam juice
1 cup water
3 medium russet potatoes (about 1 1/2 pounds), scrubbed and diced
2 large bay leaves
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves or 2 teaspoons dried parsley
Salt and pepper to taste
Fry bacon in medium saucepan (I used a medium enameled dutch oven) over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water. Add potatoes, bay leaves, and thyme; simmer until potatoes are tender, about 6 minutes (don't overcook the potatoes or they will become mushy after adding the cream and bringing to a simmer!). Add clams, cream, parsley, and salt and ground pepper to taste (be careful not to oversalt!); bring to simmer. Remove from heat and serve.
Serves 6 (about 2 quarts).
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 large onion , diced
2 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
4 (6.5-ounce) cans minced clams, drain and reserve clam juice
1 cup water
3 medium russet potatoes (about 1 1/2 pounds), scrubbed and diced
2 large bay leaves
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves or 2 teaspoons dried parsley
Salt and pepper to taste
Fry bacon in medium saucepan (I used a medium enameled dutch oven) over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water. Add potatoes, bay leaves, and thyme; simmer until potatoes are tender, about 6 minutes (don't overcook the potatoes or they will become mushy after adding the cream and bringing to a simmer!). Add clams, cream, parsley, and salt and ground pepper to taste (be careful not to oversalt!); bring to simmer. Remove from heat and serve.
Sweet and Sour Chicken
posted by Jamie Y. at dinners ready
You've probably noticed a theme with my recipes: anything chicken, or easy not-so-authentic-but-still-good Chinese food. Here's another one to chalk up for the Chinese department. I dare you to find another sweet and sour chicken recipe that is this easy and tastes this good. I double dare you.
2-3 chicken breasts1/2 c flour
1/4 c cornstarch
salt and pepper
¾ c sugar
1/3 c chicken broth
1/3 c ketchup
1 ¼ Tbs soy sauce
Preheat oven to 350. Cut chicken into strips. Mix cornstarch, flour, salt and pepper. Shake chicken and coat evenly. Fry in cooking oil over med-high heat until just starting to brown (don't overcook). Combine remaining ingredients to make a sauce. Pour over chicken, then cover and cook for 45 minutes. Serve over cooked rice.
update: our family tried this and gave it two thumbs up. I think that next time I will fry up twice the amount of chicken and put a batch in the freezer. Chris was thinking that maybe we should add 1T vinegar, and was thinking of maybe adding red pepper flakes to give it some heat. I cant say however, if that would make it any better.
~Angie
You've probably noticed a theme with my recipes: anything chicken, or easy not-so-authentic-but-still-good Chinese food. Here's another one to chalk up for the Chinese department. I dare you to find another sweet and sour chicken recipe that is this easy and tastes this good. I double dare you.
2-3 chicken breasts1/2 c flour
1/4 c cornstarch
salt and pepper
¾ c sugar
1/3 c chicken broth
1/3 c ketchup
1 ¼ Tbs soy sauce
Preheat oven to 350. Cut chicken into strips. Mix cornstarch, flour, salt and pepper. Shake chicken and coat evenly. Fry in cooking oil over med-high heat until just starting to brown (don't overcook). Combine remaining ingredients to make a sauce. Pour over chicken, then cover and cook for 45 minutes. Serve over cooked rice.
update: our family tried this and gave it two thumbs up. I think that next time I will fry up twice the amount of chicken and put a batch in the freezer. Chris was thinking that maybe we should add 1T vinegar, and was thinking of maybe adding red pepper flakes to give it some heat. I cant say however, if that would make it any better.
~Angie
Pot of gold casserole
posted by real mom
This is my husband's favorite casserole. The recipe comes from his mother, she said it was originally called something like pot of gold but we now call it Hubby's Favorite Casserole. The recipe is simple and basic and is how my whole family likes it. You could always ad some spices to it if you want some more flavor. This is a great all in one dish.
lb. ground beef
1/2 onion, diced
1 1/2 cups water
1 can tomato soup
2 cups uncooked egg noodles (or whatever pasta you happen to have)
1 can corn, drained
1 cup shredded cheddar cheese (I probably use more than this because I just eye ball it)
salt and pepper to taste
I a large skillet brown ground beef with onion, drain. Mix in tomato soup and water and bring to a boil. Add noodles and cook for 10 minutes covered, stirring occasionally. Mix in can of corn. Put half of mixture in a 2 qt casserole dish and cover with 1/2 cup of cheese. Pure remaining noodle mixture in casserole dish and top with remaining cheese. Cook in a 350 degree oven, covered, for 25 minutes. Uncover and cook another 5 minutes. Enjoy
This is my husband's favorite casserole. The recipe comes from his mother, she said it was originally called something like pot of gold but we now call it Hubby's Favorite Casserole. The recipe is simple and basic and is how my whole family likes it. You could always ad some spices to it if you want some more flavor. This is a great all in one dish.
lb. ground beef
1/2 onion, diced
1 1/2 cups water
1 can tomato soup
2 cups uncooked egg noodles (or whatever pasta you happen to have)
1 can corn, drained
1 cup shredded cheddar cheese (I probably use more than this because I just eye ball it)
salt and pepper to taste
I a large skillet brown ground beef with onion, drain. Mix in tomato soup and water and bring to a boil. Add noodles and cook for 10 minutes covered, stirring occasionally. Mix in can of corn. Put half of mixture in a 2 qt casserole dish and cover with 1/2 cup of cheese. Pure remaining noodle mixture in casserole dish and top with remaining cheese. Cook in a 350 degree oven, covered, for 25 minutes. Uncover and cook another 5 minutes. Enjoy
southwest beans
Posted by Annmarie, tastebuds
1 can kidney beans; rinsed and drained
1 can black beans; rinsed and drained
1 can fat-free re fried beans
1 can pinto beans; rinsed and drained
1 can diced green chili's
1 can diced stewed tomatoes
1 can corn
1 envelope taco seasoning
1 envelope ranch dip mix
Combine all ingredients in a large bowl. Place in crock pot on low 2-3 hours, or warm for 5-6 hours.
This was really good, and could not be easier. It would make a great chili, a great dip for chips, a burrito or taco filling, or whatever you want it to be! Offer it as a healthy (no one would even know or care) option while you watch a little football (or great commercials) this weekend. The length of time to cook this is really up to you. It really just needs to be warmed through long enough for the beans to soften. I cooked mine on warm for about 5 hours and turned it up to low for one hour. The longer it sits, the better just so the seasonings can combine well.
(1 cup=1point)
1 can kidney beans; rinsed and drained
1 can black beans; rinsed and drained
1 can fat-free re fried beans
1 can pinto beans; rinsed and drained
1 can diced green chili's
1 can diced stewed tomatoes
1 can corn
1 envelope taco seasoning
1 envelope ranch dip mix
Combine all ingredients in a large bowl. Place in crock pot on low 2-3 hours, or warm for 5-6 hours.
This was really good, and could not be easier. It would make a great chili, a great dip for chips, a burrito or taco filling, or whatever you want it to be! Offer it as a healthy (no one would even know or care) option while you watch a little football (or great commercials) this weekend. The length of time to cook this is really up to you. It really just needs to be warmed through long enough for the beans to soften. I cooked mine on warm for about 5 hours and turned it up to low for one hour. The longer it sits, the better just so the seasonings can combine well.
(1 cup=1point)
crockpot BBQ ribs
posted by Jamie Y.
Beef Back Ribs (make sure you get the "bone-in", not country style ribs)
1 chopped onion
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon oregano
¼ cup salad oil1
(15oz) can tomato sauce
Salt and pepper
1 tablespoon mustard
1 tablespoon Worchester sauce
1 teaspoon celery salt
¼ cup vinegar
McCormick "Grill Mates" BBQ seasoning
Season ribs with McCormick seasoning. Mix everything together in crock pot, then add meat. Cook on high for 3-4 hours or low for 6-7 hours, or until the meat begins to fall off the bone. If you prefer to fire up the grill, you can either marinate in sauce over night and continue to baste while grilling, or you can still cook for a couple of hours in the crock pot (to make the meat more tender) before throwing it on the grill.
Beef Back Ribs (make sure you get the "bone-in", not country style ribs)
1 chopped onion
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon oregano
¼ cup salad oil1
(15oz) can tomato sauce
Salt and pepper
1 tablespoon mustard
1 tablespoon Worchester sauce
1 teaspoon celery salt
¼ cup vinegar
McCormick "Grill Mates" BBQ seasoning
Season ribs with McCormick seasoning. Mix everything together in crock pot, then add meat. Cook on high for 3-4 hours or low for 6-7 hours, or until the meat begins to fall off the bone. If you prefer to fire up the grill, you can either marinate in sauce over night and continue to baste while grilling, or you can still cook for a couple of hours in the crock pot (to make the meat more tender) before throwing it on the grill.
Santa Fe Chicken Pitas
posted by Jamie Y. at dinners ready
I made this and loved it as a chip dip, or on a salad
I would half it next time
2-3 chicken breasts
1 C black beans, drained and rinsed
1 C corn, drained
1/2 C chopped red bell pepper
¼ C sliced green onions
juice from large lime
1 tomato, diced
1 avacado, diced
1/2 C cilantro, chopped
chopped green leaf lettuce
1/2 C salsa
1/2 C ranch
6 pita breads, halved crosswise
Cut chicken into chunks and heat in lightly oiled skillet until done. Refrigerate while preparing remaining ingredients, then toss together and fill pita pockets.
I made this and loved it as a chip dip, or on a salad
I would half it next time
2-3 chicken breasts
1 C black beans, drained and rinsed
1 C corn, drained
1/2 C chopped red bell pepper
¼ C sliced green onions
juice from large lime
1 tomato, diced
1 avacado, diced
1/2 C cilantro, chopped
chopped green leaf lettuce
1/2 C salsa
1/2 C ranch
6 pita breads, halved crosswise
Cut chicken into chunks and heat in lightly oiled skillet until done. Refrigerate while preparing remaining ingredients, then toss together and fill pita pockets.
Crock Pot Chicken Tortilla Soup
Posted by real mom
I saw this one on Blogger Buffet. Anytime I can simplify things by making it in the crock pot, I'm there! I also liked that this recipe added a creamy element to the soup with the addition of milk and cream of chicken soup. I also liked the idea of using a package of enchilada sauce mix, which I thought I had in my pantry. When it came to putting this in the crock pot, I didn't have the enchilada sauce mix. Apparently I already used it. So the recipe said you could also use mild taco seasoning. Next time, I want to try it with the enchilada mix. Oh, there will definitely be a next time. I have to tell you, this is now my favorite chicken tortilla soup. The family loved it and it had just the right amount of spice for us. If you like things spicier, you can add some more heat. The chicken was also falling apart as it was being pulled from the crock pot, so tender. Thank you to the Dutson Five who posted this on Blogger Buffet.
Crock Pot Chicken Tortilla Soup
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.
I saw this one on Blogger Buffet. Anytime I can simplify things by making it in the crock pot, I'm there! I also liked that this recipe added a creamy element to the soup with the addition of milk and cream of chicken soup. I also liked the idea of using a package of enchilada sauce mix, which I thought I had in my pantry. When it came to putting this in the crock pot, I didn't have the enchilada sauce mix. Apparently I already used it. So the recipe said you could also use mild taco seasoning. Next time, I want to try it with the enchilada mix. Oh, there will definitely be a next time. I have to tell you, this is now my favorite chicken tortilla soup. The family loved it and it had just the right amount of spice for us. If you like things spicier, you can add some more heat. The chicken was also falling apart as it was being pulled from the crock pot, so tender. Thank you to the Dutson Five who posted this on Blogger Buffet.
Crock Pot Chicken Tortilla Soup
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.
German Scones with Cinnamon Honey Butter
posted by real mom
I found this version on Cafe Zupas blog, which also has restaurants here. I have been there before and it was fabulous. These scones turned out wonderful. They aren't exactly like the ones at Chuck-A-Rama. For those of you that know the fast food restaurant called Sconecutter, these are very similar in texture to their scones. I also love the scones at Sconecutter. My favorite is with cinnamon honey butter. So with the cinnamon honey butter recipe that was included with the scone recipe, you have a very good copy cat recipe of that version from Sconecutter. This dough was easy too make and I loved that the dough went into the fridge until you were ready to use it. I made this in the morning and at dinner time I just rolled out the dough and fried them up. It would be great to make the night and then it would be ready for you in the morning and would make a fabulous breakfast. This dough was very easy to handle too. I must tell you it made a ton. I think it was around 24 scones. Definitely a keeper. It got thumbs up all round with my family.
German Scones
2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour
Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
I found this version on Cafe Zupas blog, which also has restaurants here. I have been there before and it was fabulous. These scones turned out wonderful. They aren't exactly like the ones at Chuck-A-Rama. For those of you that know the fast food restaurant called Sconecutter, these are very similar in texture to their scones. I also love the scones at Sconecutter. My favorite is with cinnamon honey butter. So with the cinnamon honey butter recipe that was included with the scone recipe, you have a very good copy cat recipe of that version from Sconecutter. This dough was easy too make and I loved that the dough went into the fridge until you were ready to use it. I made this in the morning and at dinner time I just rolled out the dough and fried them up. It would be great to make the night and then it would be ready for you in the morning and would make a fabulous breakfast. This dough was very easy to handle too. I must tell you it made a ton. I think it was around 24 scones. Definitely a keeper. It got thumbs up all round with my family.
German Scones
2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour
Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
Chicken Flautas
posted by jamie Y. at dinners ready
I got this recipe from my sister in law who hates to cook. There are only a few recipes that she's willing to make and this is one of them. The fact that she'll dust off the ol' skillet for these tells you how good they really are!
1 pkg 6 inch corn or flour tortillas
2 chicken breasts (cooked and shredded)
1 can Rotel tomatoes with green chiles
1 finely chopped onion
1/2 tsp Garlic salt
Mix together ingredients (except tortillas). Heat oil in pan. If you use corn tortillas, then microwave 4 at a time for 30 sec. while covered by a moist paper towel to avoid tearing while rolling. Put a small amount of chicken mixture into each tortilla and roll tight. Fry in oil while holding tightly with tongs, turning a few times until brown and crispy. Place on paper towel to remove excess oil, sprinkle with a little salt then serve dipped in guacamole and salsa while still hot.
I got this recipe from my sister in law who hates to cook. There are only a few recipes that she's willing to make and this is one of them. The fact that she'll dust off the ol' skillet for these tells you how good they really are!
1 pkg 6 inch corn or flour tortillas
2 chicken breasts (cooked and shredded)
1 can Rotel tomatoes with green chiles
1 finely chopped onion
1/2 tsp Garlic salt
Mix together ingredients (except tortillas). Heat oil in pan. If you use corn tortillas, then microwave 4 at a time for 30 sec. while covered by a moist paper towel to avoid tearing while rolling. Put a small amount of chicken mixture into each tortilla and roll tight. Fry in oil while holding tightly with tongs, turning a few times until brown and crispy. Place on paper towel to remove excess oil, sprinkle with a little salt then serve dipped in guacamole and salsa while still hot.
Naan
posted by real mom, and adapted slightly from Andrea’s Recipes
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)
baked potato rounds
posted by annmarie at taste buds
2 large russet potatoes
4-5 slices bacon, cooked & crumbled
cheddar & monterey jack cheese; shredded
1 green onion; chopped
sour cream
olive oil
salt & pepper
Slice potatoes in 1/4 in thick rounds. Place on a baking sheet & brush each side lightly with olive oil & sprinkle with salt & pepper. Bake at 375 degrees for 30 min. Turn and continue baking for another 10-15 min. Remove from oven and sprinkle with cheese. Return to oven just until cheese is melted. Finish off with bacon, onions & sour cream.
Really, really, really good. This is a great way to enjoy eating a loaded baked potato...on a much smaller scale. They were quick to throw together, which is always a bonus. If you have a few stray potatoes hanging around this is a great way to use them up. If you don't have any hanging around...go buy some and make these!!
2 large russet potatoes
4-5 slices bacon, cooked & crumbled
cheddar & monterey jack cheese; shredded
1 green onion; chopped
sour cream
olive oil
salt & pepper
Slice potatoes in 1/4 in thick rounds. Place on a baking sheet & brush each side lightly with olive oil & sprinkle with salt & pepper. Bake at 375 degrees for 30 min. Turn and continue baking for another 10-15 min. Remove from oven and sprinkle with cheese. Return to oven just until cheese is melted. Finish off with bacon, onions & sour cream.
Really, really, really good. This is a great way to enjoy eating a loaded baked potato...on a much smaller scale. They were quick to throw together, which is always a bonus. If you have a few stray potatoes hanging around this is a great way to use them up. If you don't have any hanging around...go buy some and make these!!
Crock pot Orange Chicken
posted by real mom
I found this recipe in a Food and Family magazine from Kraft. It is a simple and tasty recipe. It turns out to be a tender barbecue chicken with a hint of orange to it.
Crock pot Orange Chicken
8 Chicken thighs, boneless and skinless (I only used 5, because mine were as big as chicken breasts)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh ginger root
Toss chicken with flour in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low for 6-8 hours or 3-4 on high. 30 minutes before it's done, take over the cover and turn the crock pot on high for 30 minutes. This will help thicken the sauce. If after the 30 min, the sauce isn't thick enough you can mix some cornstarch and water together and add it to the sauce.
I found this recipe in a Food and Family magazine from Kraft. It is a simple and tasty recipe. It turns out to be a tender barbecue chicken with a hint of orange to it.
Crock pot Orange Chicken
8 Chicken thighs, boneless and skinless (I only used 5, because mine were as big as chicken breasts)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh ginger root
Toss chicken with flour in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low for 6-8 hours or 3-4 on high. 30 minutes before it's done, take over the cover and turn the crock pot on high for 30 minutes. This will help thicken the sauce. If after the 30 min, the sauce isn't thick enough you can mix some cornstarch and water together and add it to the sauce.
Lemon and Garlic Grilled Chicken
posted by real mom kitchen
This grilled chicken will rock your world. It is amazing. My sister-in-law, Erin, who posts over at The Sister's Cafe, gave the recipe to me years ago. I loved it the minute I tried it but haven't made it in a while until my brother reminded me about it a few weeks ago. I'm so glad to be back in the saddle with this recipe again! I forgot how much I loved it. The chicken marinates overnight in a combination of lemon and garlic and the resulting combination makes for an intensely flavorful, tender chicken that can be used in so many dishes (which I'll be posting about in the next couple of days) or served simply with a side of rice or a baked potato. As a sidenote: if you don't have a grill, simply use an indoor grill pan or you can cook the chicken in a frying pan over medium heat, being careful not to turn too often so it can brown nicely on each side.
Lemon and Garlic Grilled Chickenfrom Erin W.
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
This grilled chicken will rock your world. It is amazing. My sister-in-law, Erin, who posts over at The Sister's Cafe, gave the recipe to me years ago. I loved it the minute I tried it but haven't made it in a while until my brother reminded me about it a few weeks ago. I'm so glad to be back in the saddle with this recipe again! I forgot how much I loved it. The chicken marinates overnight in a combination of lemon and garlic and the resulting combination makes for an intensely flavorful, tender chicken that can be used in so many dishes (which I'll be posting about in the next couple of days) or served simply with a side of rice or a baked potato. As a sidenote: if you don't have a grill, simply use an indoor grill pan or you can cook the chicken in a frying pan over medium heat, being careful not to turn too often so it can brown nicely on each side.
Lemon and Garlic Grilled Chickenfrom Erin W.
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Asian Chicken and Pasta
posted by Jami Y at dinners ready
This is the first recipe I ever posted. And for all my crazy health nut friends (you know who you are :), this one's even healthy!
2 chicken breasts (or you can substitute with shrimp)
9 oz angel hair pasta, cooked (yes, you can use whole wheat/whole grain)
¼ c soy sauce
¼ c rice vinegar
2 tsp sesame oil
6 green onions, chopped
1 c frozen peas
¾ c shredded carrots
1/2 cup salted peanuts
¼ c fresh cilantro,
chopped2 tsp minced fresh ginger, or 1 tsp powdered ginger
2 cloves garlic, minced
2 1/2 Tbs fresh lime juice
½ tsp pepper
In a large wok or skillet, saute chicken in vegetable or olive oil until no longer pink, then add ginger and garlic and saute for 1-2 minutes longer. Mix liquid ingredients together in a large bowl, then add everything to the pan and stir fry until heated through.
This is the first recipe I ever posted. And for all my crazy health nut friends (you know who you are :), this one's even healthy!
2 chicken breasts (or you can substitute with shrimp)
9 oz angel hair pasta, cooked (yes, you can use whole wheat/whole grain)
¼ c soy sauce
¼ c rice vinegar
2 tsp sesame oil
6 green onions, chopped
1 c frozen peas
¾ c shredded carrots
1/2 cup salted peanuts
¼ c fresh cilantro,
chopped2 tsp minced fresh ginger, or 1 tsp powdered ginger
2 cloves garlic, minced
2 1/2 Tbs fresh lime juice
½ tsp pepper
In a large wok or skillet, saute chicken in vegetable or olive oil until no longer pink, then add ginger and garlic and saute for 1-2 minutes longer. Mix liquid ingredients together in a large bowl, then add everything to the pan and stir fry until heated through.
Crock Pot Rotisserie Chicken
another one from real mom kitchen
Crock Pot Rotisserie Chicken
I recently came across this recipe for a rotisserie chicken that you make in the crock pot. I found it on recipezaar. I love rotisserie chicken and figured it was work trying this out. After cooking this in the crock pot the skin wasn't crispy, so I put the chicken in a baking dish and broiled it for a few minutes in my oven.The chicken, of course was falling apart as I moved it to the baking dish. Broiling it did the trick and gave the skin that crispness I was wanting. I loved cooking my chicken this way, however, the season salt was not enough for me to give the chicken a lot of flavor. Next time I think I'll put a small onion inside the cavity of the chicken and use some different spices like salt, pepper, and basil. I have tried the rosemary herb seasoning from pampered chef it was wonderful.
Crock Pot Rotisserie Chicken
1 whole roasting chicken
olive oil flavored cooking spray
seasoning salt, to taste (Use what spices you like, the season salt wasn't enough for me to flavor the chicken)
Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. Or use thick slices of potato.
Clean chicken inside and out.
Spray with olive oil spray.
Sprinkle generously inside and out with seasoned salt.
Put chicken back-side down in crock pot (on top of foil balls, or potato).Cook on high 4-6 hours. Transfer chicken to a baking dish and place under your broiler for a few minutes until the skin looks nice and crispy.
Crock Pot Rotisserie Chicken
I recently came across this recipe for a rotisserie chicken that you make in the crock pot. I found it on recipezaar. I love rotisserie chicken and figured it was work trying this out. After cooking this in the crock pot the skin wasn't crispy, so I put the chicken in a baking dish and broiled it for a few minutes in my oven.The chicken, of course was falling apart as I moved it to the baking dish. Broiling it did the trick and gave the skin that crispness I was wanting. I loved cooking my chicken this way, however, the season salt was not enough for me to give the chicken a lot of flavor. Next time I think I'll put a small onion inside the cavity of the chicken and use some different spices like salt, pepper, and basil. I have tried the rosemary herb seasoning from pampered chef it was wonderful.
Crock Pot Rotisserie Chicken
1 whole roasting chicken
olive oil flavored cooking spray
seasoning salt, to taste (Use what spices you like, the season salt wasn't enough for me to flavor the chicken)
Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. Or use thick slices of potato.
Clean chicken inside and out.
Spray with olive oil spray.
Sprinkle generously inside and out with seasoned salt.
Put chicken back-side down in crock pot (on top of foil balls, or potato).Cook on high 4-6 hours. Transfer chicken to a baking dish and place under your broiler for a few minutes until the skin looks nice and crispy.
Sugar Cookie Bars
found this on real mom kitchen
Sugar Cookie Bars
1 cup butter; room temp
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanill
apinch of salt
4 cups powdered sugar
5 Tbsp milkf
ood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie
Sugar Cookie Bars
1 cup butter; room temp
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanill
apinch of salt
4 cups powdered sugar
5 Tbsp milkf
ood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie
Chicken Tetrazzini
I found this on meal planning mommies under the frual table
Chicken Tetrazzini w/ Fresh Veggies
This recipe is awesome. It is cheap and fairly easy to put together. I hope you enjoy it!Here is what you need:
7 oz cooked spaghetti,
2 cups sour cream,
2 cans cream of chicken soup,
3 cups cooked chicken
(about 1 1/4 lb), parmesan cheese,
1 stick butter
Step 1: Bake your chicken (if not already cooked), 350 for 30 minutes. I would advise doing this before the dinner hour. I always bake double what I need and then I can freeze the rest already baked for another recipe.
Step 2: Cook your pasta (7 oz) according to directions, drain and set aside
Step 3: Once your chicken has cooled, cut up into bite size pieces to equal 3 cups.
Step 4: Make cream sauce- Combine 2 cans Cream of Chicken soup
Step 5: Melt 1 stick of butter and add to bowl
Step 6: Add 2 cups of sour cream and mix together well
Step 7: Add the cream sauce and mix with the chicken and spaghetti
Step 8: Pour into casserole dish and add parmesan cheese on the top before baking
Step 9: Bake at 350 degrees for 40 minutes
Step 10: Enjoy with steamed veggies.
Meal Serves: 6Cost of Meal: $6.00Cost per Person: $1.00
Quick tip: I would add brocolli in the pasta water for the last 4 min. for an all in one dish.
Chicken Tetrazzini w/ Fresh Veggies
This recipe is awesome. It is cheap and fairly easy to put together. I hope you enjoy it!Here is what you need:
7 oz cooked spaghetti,
2 cups sour cream,
2 cans cream of chicken soup,
3 cups cooked chicken
(about 1 1/4 lb), parmesan cheese,
1 stick butter
Step 1: Bake your chicken (if not already cooked), 350 for 30 minutes. I would advise doing this before the dinner hour. I always bake double what I need and then I can freeze the rest already baked for another recipe.
Step 2: Cook your pasta (7 oz) according to directions, drain and set aside
Step 3: Once your chicken has cooled, cut up into bite size pieces to equal 3 cups.
Step 4: Make cream sauce- Combine 2 cans Cream of Chicken soup
Step 5: Melt 1 stick of butter and add to bowl
Step 6: Add 2 cups of sour cream and mix together well
Step 7: Add the cream sauce and mix with the chicken and spaghetti
Step 8: Pour into casserole dish and add parmesan cheese on the top before baking
Step 9: Bake at 350 degrees for 40 minutes
Step 10: Enjoy with steamed veggies.
Meal Serves: 6Cost of Meal: $6.00Cost per Person: $1.00
Quick tip: I would add brocolli in the pasta water for the last 4 min. for an all in one dish.
Molten Lava Cakes
I found this on real mom kitchen who saw it on ourbestbites.com. she gave it a try, and had this to say.
Several of the other recipes I had required additional egg yolks or separating the eggs and beating up the whites. This one seemed simple and could be done in 30 minutes. One thing they suggest on the site for this recipe is to make sure you use bittersweet chocolate and not substitute semi sweet or milk chocolate. It will be way too sweet if you do that. This dessert will definitely impress. It was oh so yummy, but oh so rich. I was barely able to finish one. I made them in 4 ramekins. I served this as suggested with sweetened whipped cream, but that didn't work for me. So we took out some vanilla ice cream from the freezer and ate these with that. I really need the ice cream to balance out the rich chocolate and the whipped cream didn't do that for me. I will definitely hold on to this recipe, but save it for special occasion or when I have a dinner party and really want to wow my guests. It was simple to make and very delicious. And the lava center was perfect for me. I like it thick and gooey, not thin and runny. It was perfection.
Molten Lava Cakes
4 T real butter
1/3 C sugar
3 large eggs
1/3 C flour
1/4 t salt
8 oz bittersweet chocolate*, melted*8 ounces is about 1 1/3 C of bittersweet chocolate chips.
Make the 1/3 cup a little over-full and you should be good
Additional Ingredients:
conf. sugar for dusting
sweetened whipped cream for serving (I highly recommend vanilla ice cream instead)
butter and sugar for preparing pans
You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug.
If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.
Directions:Preheat oven to 400 degrees.
To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard. In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix. Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet. Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 min. If using muffin tins, invert the tin and place an individual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dollop of sweetened whipped cream (or I prefer a good scoop of vanilla ice cream).
Several of the other recipes I had required additional egg yolks or separating the eggs and beating up the whites. This one seemed simple and could be done in 30 minutes. One thing they suggest on the site for this recipe is to make sure you use bittersweet chocolate and not substitute semi sweet or milk chocolate. It will be way too sweet if you do that. This dessert will definitely impress. It was oh so yummy, but oh so rich. I was barely able to finish one. I made them in 4 ramekins. I served this as suggested with sweetened whipped cream, but that didn't work for me. So we took out some vanilla ice cream from the freezer and ate these with that. I really need the ice cream to balance out the rich chocolate and the whipped cream didn't do that for me. I will definitely hold on to this recipe, but save it for special occasion or when I have a dinner party and really want to wow my guests. It was simple to make and very delicious. And the lava center was perfect for me. I like it thick and gooey, not thin and runny. It was perfection.
Molten Lava Cakes
4 T real butter
1/3 C sugar
3 large eggs
1/3 C flour
1/4 t salt
8 oz bittersweet chocolate*, melted*8 ounces is about 1 1/3 C of bittersweet chocolate chips.
Make the 1/3 cup a little over-full and you should be good
Additional Ingredients:
conf. sugar for dusting
sweetened whipped cream for serving (I highly recommend vanilla ice cream instead)
butter and sugar for preparing pans
You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug.
If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.
Directions:Preheat oven to 400 degrees.
To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard. In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix. Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet. Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 min. If using muffin tins, invert the tin and place an individual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dollop of sweetened whipped cream (or I prefer a good scoop of vanilla ice cream).
Cream cheese Sugar cookies
I found this at "dinners ready" by cammi
Cream Cheese Sugar Cookies
1 cup white sugar
1 cup butter, softened
4 oz. cream cheese, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.Bake for 7 to 10 minutes in the preheated oven. Cookies will still be light in color when done, but should not be mushy. Cool cookies completely before frosting.
Cream Cheese Sugar Cookies
1 cup white sugar
1 cup butter, softened
4 oz. cream cheese, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.Bake for 7 to 10 minutes in the preheated oven. Cookies will still be light in color when done, but should not be mushy. Cool cookies completely before frosting.
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