tag:blogger.com,1999:blog-126302782024-03-13T10:45:27.582-07:00Recipe SwapSarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-12630278.post-48379672420662774972023-12-02T09:27:00.000-08:002023-12-02T09:27:23.942-08:00Olive Garden Protein Pasta<p> Serves 6-8</p><p><a href=" https://youtu.be/xG1ZC0dE_TQ?si=sFYmre7Y1ITrVSVX">From Zac Coens YouTube channel:</a></p><p>1.5- 2 pounds chicken breasts, diced</p><p>16 oz light Olive Garden dressing</p><p>1 TBSP garlic powder</p><p>1 TBSP onion powder</p><p>1 tsp paprika </p><p>1 tsp oregano</p><p>Salt and pepper</p><p>8 oz Cream Cheese (Greek cream cheese if you can find it) </p><p>14.5 oz Protein Penne</p><p>5 oz baby spinach</p><p>Place chicken in crock pot. Combine spices with dressing and pour over chicken. Dice cream cheese into 8 blocks and place blocks on top of chicken and dressing. Place lid on crock pot and cook on low 4 hours. When it’s almost time to eat, boil pasta. While pasta is cooking remove lid from chicken, stir cream cheese into mixture, then pour in the spinach and let wilt and cook while pasta is cooking. Once pasta is cooked, drain and stir into crockpot. Mix thoroughly then serve. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj3JUR6KKPoSp8DQdk6VrYI5rcm3v6FaAh31Dk-NimtKt7Dh2sCHrS8-vJz9XgFcgZ7zSZEx-bS1zlEJ4hEjnB1SC33TFO6w4Fr2P5IgBCJCYSyIn39GKCRE88T3ldpp2P8e-Gcne111l96gpSbSvcPVtHxCF39o8p2Q0OkdGzifxapZMsYwK/s1704/IMG_4775.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1704" data-original-width="1170" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj3JUR6KKPoSp8DQdk6VrYI5rcm3v6FaAh31Dk-NimtKt7Dh2sCHrS8-vJz9XgFcgZ7zSZEx-bS1zlEJ4hEjnB1SC33TFO6w4Fr2P5IgBCJCYSyIn39GKCRE88T3ldpp2P8e-Gcne111l96gpSbSvcPVtHxCF39o8p2Q0OkdGzifxapZMsYwK/s320/IMG_4775.jpeg" width="220" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBu90qz-SCIsQpTa3NAZipyJWRkSFI7qc2FLO1rJtIbK8TjB2OffT5fDM0hw-ujXDw_lAiFqE9-tb_99hl9xJ7a46gohORxaoPi5rrNNMjdRklF6Qb_hjVs6d89r-M7bRV8XAKu0V-aqSsFM7KmlNdxn_5vlxRJkIZw3jH6Vj6EKTIBPGOyD6C/s1723/IMG_4776.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1170" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBu90qz-SCIsQpTa3NAZipyJWRkSFI7qc2FLO1rJtIbK8TjB2OffT5fDM0hw-ujXDw_lAiFqE9-tb_99hl9xJ7a46gohORxaoPi5rrNNMjdRklF6Qb_hjVs6d89r-M7bRV8XAKu0V-aqSsFM7KmlNdxn_5vlxRJkIZw3jH6Vj6EKTIBPGOyD6C/s320/IMG_4776.jpeg" width="217" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-14495478837185023112013-12-07T10:36:00.001-08:002013-12-07T10:36:31.798-08:00Sug's Turkey and Stuffing Casserole8 oz box stuffing
2 1/2 c chopped turkey or chicken
1 c chicken broth
1/2 c chopped onion
1/2 c chopped celery
1/2 c mayo
3/4 t salt
2 eggs
1/2 c milk
1 stick butter
2 cans cr of mushroom soup
Melt butter in 9x13 pan, coating the pan. Pour excess butter in bowl with all ingredients except soup, eggs, and milk. Pour mixture into 9x13 pan. Mix 1 can soup, eggs, and milk pour over casserole. Refrigerate overnight or freeze for later. Spread one can of mushroom soup over the top. Bake at 325 for 40 min. Sprinkle with cheese if you like and bake another 10 minutes. Serve with cranberry sauce.Tammy M.http://www.blogger.com/profile/16095921945526413874noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-26259587945503834942013-10-09T07:10:00.002-07:002013-10-09T07:10:45.975-07:00Pumpkin PancakesFound this recipe:<br />
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">2 cups all-purpose flour </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">3 tablespoons brown sugar </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">2 teaspoons baking powder </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">1 teaspoon baking soda </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">1 tablespoon ground cinnamon </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">½ teaspoon nutmeg </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">1/2 teaspoon salt </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">1 1/2 cups milk </span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">1 1/3 cups pumpkin puree</span></div>
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;"> 1 egg </span></div>
<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">2 tablespoons coconut oil </span><br />
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">I threw in some blueberries (yum) and chocolate chips (in separate pancakes -- almost too rich). </span><br />
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<span style="background: white; color: #2d2d2d; font-family: "Verdana","sans-serif"; font-size: 8.5pt;">These were GREAT pancakes! </span>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-27385739264149629352011-09-15T15:54:00.000-07:002011-09-15T15:54:41.797-07:00Chicken Veggie Stir FryI am reposting this from <a href="http://allrecipes.com/Recipe/Sesame-Chicken-Stir-Fry/Detail.aspx">Allrecipes.com</a>. Every time I try to find it (again), I lose it, so I am copying it here.<br />
<br />
I like this recipe because it has ingredients that I generally have on hand (never have broccoli -- we live without it. Never have sesame seeds, either.) <br />
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<div style="margin: 0px 8px 0px 0px;">
1 skinless, boneless chicken breast half -</div>
<div style="margin: 0px 8px 4px 0px;">
cut into thin strips</div>
<div style="margin: 0px 8px 4px 0px;">
2 teaspoons vegetable oil</div>
<div style="margin: 0px 8px 4px 0px;">
7 snow peas</div>
<div style="margin: 0px 8px 4px 0px;">
1 cup fresh broccoli florets</div>
<div style="margin: 0px 8px 4px 0px;">
1/3 cup julienned sweet red pepper</div>
<div style="margin: 0px 8px 4px 0px;">
4 medium fresh mushrooms, sliced</div>
<div style="margin: 0px 8px 4px 0px;">
3/4 cup chopped onion</div>
<div style="margin: 0px 8px 4px 0px;">
1 tablespoon cornstarch</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon sugar</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 cup cold water</div>
<div style="margin: 0px 8px 4px 0px;">
3 tablespoons soy sauce</div>
<div style="margin: 0px 8px 4px 0px;">
Hot cooked rice</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon sesame seeds, toasted</div>
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</div>
<div style="margin: 0px 8px 4px 0px;">
In a skillet or wok,
stir-fry chicken in oil for 6-8 minutes or until juices run clear.
Remove chicken and set aside. In the same skillet, stir-fry peas,
broccoli and red pepper for 2-3 minutes. Add mushrooms and onion;
stir-fry for 3-4 minutes. Combine cornstarch and sugar; stir in water
and soy sauce until smooth. Add to the pan. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Return chicken to the pan; cook
until mixture is heated through and vegetables are tender. Serve over
rice. Sprinkle with sesame seeds. </div>
Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-38077451866248067332011-03-17T20:59:00.000-07:002011-08-16T07:52:56.173-07:00Homemade Laundry DetergentAfter posting this and linking to this, I dug through more comments and found a recipe for homemade dishwasher detergent.
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<br />If I can spend less money and still get clean dishes, I'm all about it!
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<br />1/3 cup Borax
<br />1/3 cup Washing Soda (not baking soda)
<br />1/3 cup salt
<br />4 envelopes lemon kool-aid, unsweetened ( or citric acid)–each envelope only costs 8 cents
<br />Using a funnel, add the above ingredients to a 32 oz plastic bottle with a lid (I use an old white vinegar bottle). Add just enough warm water to cover ingredients, cap and shake well. Mixture will foam–release lid to let Co2 escape. Add more water, shake. Continue until bottle is full. Mixture will smell like a lemon drop. Fill dispenser with the mix; shake before each use. I use white vinegar in my rinse aid dispenser.
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<br />*(all of the above was copied and pasted. I have yet to try any of this. I do know you can buy plain citric acid in many pharmacies).Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-8416838581532763632011-01-12T16:27:00.000-08:002011-01-12T16:28:59.738-08:00Hot CocoaSwiping a recipe from <a href="http://deanaland.blogspot.com/">Deana</a>:<br /><br />Hot Cocoa<br /><br />1/4 cup cocoa powder<br />1/3 cup sugar<br />4 cups milk<br /><br />Combine cocoa powder, sugar and 1/2 cup of the milk in a saucepan. Heat to just boiling, then add rest of milk. Heat without boiling.<br /><br />Deana's editorial: "I melted some leftover candy canes in it and added a dash of my french vanilla coffee creamer. Super yum. Swiss Miss, it was nice knowin' ya."Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-61041337072520940732010-06-28T12:35:00.000-07:002010-06-28T12:42:18.273-07:00Eclair CakeA family favorite, SUPER easy!<div><br /></div><div>In a 9x13, make a graham cracker crust.</div><div>(I crush a sleeve and a half of crax, melt 3/4 stick butter, throw in some cinnamon, mix together in 9x13 and bake at 350* for about 10-15)</div><div><br /></div><div>Allow to cool completely.</div><div><br /></div><div>In a separate bowl, combine 3 c. milk and 1 lg. box of instant vanilla pudding.</div><div><br /></div><div>Stir until it begins to thicken. Then slowly fold in 1 container of Cool Whip.</div><div><br /></div><div>Spread evenly over the crust.</div><div><br /></div><div>Melt 1 tub of chocolate icing in microwave for about 45 seconds.</div><div><br /></div><div>Pour slowly over pudding mixture. Spread evenly.</div><div><br /></div><div>Refrigerate at least 2 hours before serving.</div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-10565548248758042722010-05-04T19:38:00.000-07:002010-05-04T19:42:36.382-07:00Pumpkin MuffinsI was asked to make these for teacher appreciation this week.<div><br /></div><div>IF I had to make them again (for myself) I would leave the chocolate chips out (I'm not a huge chocolate fan -- go figure).</div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br /></span></span></div><br /><br />3 cups flour, <br />2 tsp baking powder, <br />2 tsp baking soda, <br />1 tsp salt<br />1 tsp cinnamon<br /><br />Stir these together<br /><br />In mixer beat <br /><br />1 16 ounce can pumpkin<br /><br />2 cups sugar<br /><br />4 eggs <br />1 1/2 cups veg oil<br /><br />Add to dry ingredients just until mixed an stir in 2 cups choc chips. <br /><br />Divide into muffin cups. Bake 400 for16-20 minutes. Makes 2-3 dozen muffins.<br />Minutes.Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-1208819804841699842010-05-04T18:22:00.000-07:002010-05-04T18:28:04.805-07:00Pioneer Woman's Cinnamon RollsI gained 5 pounds reading <a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/">this recipe...</a>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-1746413187755207992010-04-19T18:09:00.000-07:002010-04-19T18:13:10.155-07:00Walnut Cilantro Pesto<a href="http://antiquemommy.com/">Antique Mommy</a> is at it again!<div><br /></div><div><a href="http://antiquemommy.com/2010/03/28/walnut-cilantro-pesto/comment-page-1/#comment-55082">This looks like a pesto</a> I could actually make -- since I do know how to operate a food processor! </div><div><br /></div><div>And, since I LOVE me some cilantro, I do plan on trying it.</div><div><br /></div><div><a href="http://antiquemommy.com/2010/03/28/walnut-cilantro-pesto/comment-page-1/#comment-55082">Passing it along</a>.</div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-73025041462320139292010-01-08T16:52:00.001-08:002011-10-18T18:08:54.566-07:00Cheesy Chicken Enchilada SoupA yummy favorite at my house, this is like queso with some chicken chunks thrown in -- and just that nutritious!<br />
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<br /></div>
<div>
4 cans cream of chicken soup</div>
<div>
1 can Ro-Tel<br />
1 pint half and half</div>
<div>
1 pint milk</div>
<div>
1 small pkg. Velveeta</div>
<div>
3 chicken breasts, cooked, diced</div>
<div>
salt, pepper, chili powder and cumin to taste</div>
<div>
avocados and tortilla chips for serving</div>
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<br /></div>
<div>
Melt Velveeta in microwave. Combine all other ingredients until warm, not boiling. (It's VERY easy to burn the milk on the bottom of the pan -- take your time with this soup). Great in a Crock-Pot on low. Serve over tortilla chips and/or avocado. </div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-75587764153802384272009-12-20T18:15:00.001-08:002009-12-20T18:19:09.469-08:00Cinnamon Honey ButterSaw this from one blog to the other... <a href="http://heatherbullard.typepad.com/heather_bullard_collectio/2009/12/homemade-gifts-cinnamon-honey-butter.html">Her</a>e is where I first saw it posted.<br /><br /><div style="text-align: center;">"2 Sticks Softened Butter</div><div style="text-align: center;">1 Cup Powdered Sugar</div><div style="text-align: center;">1 Cup Honey</div><div style="text-align: center;">2 Teaspoons Ground Cinnamon</div><p></p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; ">Using the whisk attachment in your mixer, blend all ingredients until it is smooth and has an even consistency. Occasionally scrape down the sides of the mixer with a rubber spatula to ensure even mixing. Scoop all of it into a Ziploc bag and pipe it into the <a href="http://www.canningpantry.com/4oz-jelly-jars.html" target="_blank" style="text-decoration: underline; color: rgb(102, 102, 102); "><strong><span style="color: rgb(255, 64, 64); ">small quilted Ball jars</span></strong></a>. You don't have to use the plastic bag but it helped me from getting it all over the place and seemed to make clean up a cinch."</p><p style="margin-top: 10px; margin-bottom: 10px; text-align: left; ">Sounds VERY yummy!</p>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-87863800568277168962009-12-04T17:54:00.000-08:002009-12-04T18:22:38.765-08:00Chicken and Wild Rice Soup<div>Got this when I made a plea for what to do with leftover Rotisserie chicken. Obviously, the amounts are not exact for veggies, etc. but cook to your family's likes and dislikes.</div><div><br /></div>Chicken<div>package of Wild Rice (cooked)<br /><div>Carrots</div><div>Celery</div><div>Onions</div><div>4 c. chicken broth</div><div>1 can condensed milk</div><div><br /></div><div>Saute' vegetables, combine all ingredients. Simmer.</div><div><br /></div><div><br /></div><div><br /></div></div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-32084375051707804362009-11-07T18:53:00.000-08:002009-11-07T19:55:14.323-08:00PaninisSomeone suggested paninis for my '<a href="http://sarahsrecipes.blogspot.com/2009/11/rotisserie-chicken-dozen-ways.html">what to do with rotisserie chicken</a>' question. <div><br /></div><div>Paninis are a favorite around here, though I confess that I forget about them from time to time. One of our favorites is like so:</div><div><br /></div><div>Chicken cut into bite size pieces</div><div>(if it isn't already cooked, cook it with pesto sauce)</div><div><br /></div><div>Basil pesto sauce -- mix with cooked chicken -- a tablespoon or two.</div><div><br /></div><div>Sliced red bell peppers</div><div><br /></div><div>Grated monterrey jack cheese</div><div><br /></div><div>Sliced sourdough bread</div><div><br /></div><div>It helps to soften the red bell peppers (cook with chicken) but not necessary. </div><div>Mix chicken with pesto, put on bread with bell peppers and cheese and grill like a panini. Simple, yummy.</div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-43150061279722351632009-11-05T14:00:00.000-08:002009-11-07T19:54:20.239-08:00Rotisserie Chicken, a dozen waysSo, today I have a leftover Rotisserie chicken. Yes, a whole one. Sam's sells them for $5, so I always buy 2. I usually use the 2nd one for chicken salad for sandwiches, but wasn't in a chicken salad mood (AND had nothing planned for dinner tonight so I needed it anyway). I posed the question on facebook: What should I do for dinner with leftover rotisserie chicken. Holy cow. Got quite a response. I will link to a recipe if I have one!<div><br /></div><div><ul><li><a href="http://sarahsrecipes.blogspot.com/2005/05/southwestern-chicken-spaghetti.html">Chicken Spaghetti</a></li><li><a href="http://sarahsrecipes.blogspot.com/2009/10/tortilla-soup-ii.html">Tortilla Soup</a></li><li>Quesadillas</li><li>Chicken Sour Cream Enchiladas (okay, who am I? Betty Crocker? What the heck?)</li><li><a href="http://sarahsrecipes.blogspot.com/2005/05/melanies-chicken-pie.html">Chicken Pot Pie</a></li><li>Chicken salad</li><li>Fettucini Alfredo</li><li>Chicks-in-a-blanket (I made that name up -- chicken w/ grated cheese wrapped in crescent rolls cooked according to directions)</li><li>Etouffe' (again... Betty Crocker? What?)</li><li>Creamy Chicken Wild Rice Soup</li><li>Chicken Tacos</li><li>Chicken and Dumplings</li><li><a href="http://sarahsrecipes.blogspot.com/2005/05/fajita-night.html">Fajitas</a></li><li><a href="http://sarahsrecipes.blogspot.com/2009/11/paninis.html">Paninis</a></li></ul><div>So, what are you waiting for? Get cooking!</div><div><br /></div></div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-75810554362109275692009-10-27T13:05:00.000-07:002011-01-20T09:53:40.620-08:00Tortilla Soup IISuperMom already posted one <a href="http://sarahsrecipes.blogspot.com/2006/03/tortilla-soup.html">Tortilla Soup recipe</a>. Mine is a hair different (minus the hair, though I was served Tortilla Soup with hair in it at a very fancy local restaurant when my husband came here to interview for his job, though that is an entirely different story).<br /><br />Start your can opener:<br /><br />2 cans cooked chicken or 4 cooked chicken breasts<br />2 cans chicken broth<br />1 can Ro-Tel<br />1 can Whole Kernel corn, drained<br />1 can cream of chicken soup<br />1 can Ranch Style Beans<br />1 can Enchilada sauce<br />1/2 tsp. cumin<br />1/2 tsp. chili powder<br />1/2 tsp. garlic powder<br /><br />Combine and heat (hello, Crock Pot). Serve with grated cheese, tortilla chips, avocado slices, and sour cream. And... if you are really feeling fancy, jalapeno cornbread muffins.<br /><br />Updated so that I will remember this next time: Sarah, a double recipe of this does NOT fit in your 6 qt. crock pot. Here is what you do: pour everything except the chicken into the lg. crock pot. Cook the chicken (frozen as it can be) in smaller crock pot. Pause to give thanks for <a href="http://www.amazon.com/Reynolds-Aluminum-00504-Cooker-Liner/dp/B000RUAV16">crock-pot liners</a>. Once chicken is cooked and after soup has cooked a while, ladle some of the soup into smaller crock pot while you dice chicken. Divide chicken between two crock-pots.Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-75139770412866092282009-10-06T12:03:00.000-07:002009-10-06T12:06:27.308-07:00Baked Potato SoupThis is my absolute favorite type of potato soup, VERY easy to do once you have 3 baked potatoes. (If you don't, that is why God invented microwaves -- they can be baking while you do the rest of this stuff...)<br /><br />Brown together:<br /><br /> 1/2 c. butter<br /> 1/2 c. flour<br /><br />Slowly add:<br /><br /> 2 1/2 c. milk<br /><br />Add 2 cans chicken broth (I make one of them Roasted Garlic chicken broth)<br /><br />Simmer until thick -- 15-25 minutes.<br /><br />Stir in 3 diced baked potatoes.<br /><br />Serve with cheese and bacon bits.Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-46348369378872753422009-07-26T19:07:00.000-07:002009-07-26T21:09:54.804-07:00Cobbler RecipeAntique Mommy posted what looks like an <a href="http://antiquemommy.com/2009/07/25/anyone-can-make-it-cobber/">awesome cobbler recipe</a>.<div><br /></div><div>Wanted a place to remember it!</div>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-6684456560228608852009-07-22T20:08:00.000-07:002009-07-22T20:12:39.696-07:00Easy Special Sandwiches<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; "><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; ">I saw that my friend Judy had shared this recipe with someone on Facebook.</h3><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; ">Totally ripped it off and slapped it up here on the blog!</h3><div>Remind me that it's here (why, oh why, did the font just get smaller and I can't do a darn thing about it? Blogger makes me cuckoo!) Won't this be great with soups in winter and fall?</div><div><br /></div><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; "><br /></h3><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; ">24 rolls (I like the Hawaiian brand)</h3><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; ">deli meat of choice – I use three different kinds<br />cheese of choice<br /><br />Marinade<br />½ stick melted butter<br />1/4t Worcestershire<br />1/4t poppy seeds<br />3/4t dry mustard<br />1 1/2t dry minced onion<br /><br />Cut rolls in half, making a top and a bottom, like a sandwich<br />Place bottoms in 9x13 pan<br />Layer with your selection of meats and cheeses<br />Place the tops on each one<br />Prepare Marinade<br />Pour marinade over sandwiches<br />Refrigerate 2 hrs or overnight<br />Bake @ 350 for 15 minutes<br />Slice rolls apart & Enjoy!</h3></span>Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-20642213427603875532009-01-29T06:27:00.000-08:002009-01-29T06:54:10.474-08:00Tammy's Cornbread RecipeOne type of food that I never really ate before moving to Texas was cornbread. And let me just tell you there are many different ways to make it. I have taken some of my Nana's tricks, along with a delicious recipe from my MIL and tweaked it into my own.<br /><br /><span style="font-weight:bold;">Tammy's Cornbread Recipe</span><br /><br />To make it taste as good as it possibly can, a cast iron skillet is a must have. I use my 11 or 12" skillet.<br /><br /><span style="font-weight:bold;">2 boxes of Jiffy Cornbread Mix</span> - I use Jiffy because my Nana used Jiffy which makes it the best. But she used it because it is a sweet cornbread mix.<br /><br /><span style="font-weight:bold;">Add 2/3 Cups Milk<br />2 eggs<br />1 small can creamed corn<br />1 small can corn niblets<br />1-2 cups of grated cheese (cheddar or colby jack)<br />1/2 cup chopped jalepeno's, or chopped green chille, or chopped green onion<br /></span><br />Mix all up together. Let this mixture set for a couple of minutes to rest.<br /><br />In the meantime put about <span style="font-weight:bold;">2 tablespoons real butter in your cast iron skillet</span> and put it in your 425 degree preaheated oven. You will want to double check that temp. with what the Jiffy Box says and go with the box.<br /><br />Once butter is melted take cast iron skillet out of oven and pour rested batter in skillet. Put back in oven and cook until brown on top. Takes about 20-25 minutes. Once brown then pull out of the oven and serve with warm butter, or as Paula Dean calls is Buttuh.<br /><br />In Texas we serve cornbread with bar-b-que, soup, stews, black eyed peas, a bowl of beans.....<br /><br />Some older folks might even pour milk over it in the morning and make cornmush, but I haven't fallen in love with it that much yet!Tammy M.http://www.blogger.com/profile/16095921945526413874noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-52942230006308293722009-01-28T09:10:00.000-08:002012-01-19T10:18:25.168-08:00Laundry DetergentI've actually taken to making my own laundry detergent. Yada, yada, environmentally-safe. More importantly, it's CHEAP!<br />
<br />
Found the <a href="http://modcottage.com/?p=117">recipe here</a> and wanted to put it somewhere I could find it!<br />
<br />
So... that link is currently broken (gone?) so here is the recipe as I remember it:<br />
<br />
1 cup Borax<br />
1 cup Arm and Hammer WASHING (not Baking) Soda<br />
1 Bar Laundry Soap, grated (I use Fals-Neptha)<br />
1/4 cup "laundry booster" (optional) (Oxi-Clean)<br />
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Some of my thoughts/ notes:<br />
<br />
Go ahead and buy several bars of the Fals-Neptha soap. Drug Emporium is the only place I have found them. I make a triple batch every time I make it. Also, USE THE CUISINART to grate the soap. I did it the 'old fashioned way' one time. Awful and do not recommend that.<br />
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So far, I've made 7 batches of this, for a total of about $12. (Still have some Borax left, but the 'laundry booster' will only make it 7 batches). That is lasting me about half-again as long as a $18 box of Tide. It's a little bit of a mess to make, but worth it to me!Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-49144420403701922122009-01-15T07:59:00.000-08:002009-01-15T08:05:42.985-08:00Purple ChickenI think this has some other name -- citrus chicken, maybe -- but at my house we call it purple chicken because the chicken comes out <a href="http://acu.edu/"><span style="color:#6600cc;">ACU purple</span></a>! We feel very wildcat-ish when we eat it... :-)<br />Everyone in my family LOVES this chicken -- it just has a very good flavor. AND... it's VERY healthy! Those two things rarely combine at my house!<br /><br />Boneless, skinless chicken breasts<br />1/3 cup red wine (you can use red wine vinegar, but I don't recommend it)<br />1/3 cup orange juice<br />1/3 cup lemon juice (I use concentrate)<br />grated orange peel<br />grated lemon peel<br />2 TBSP. cilantro (I use fresh -- my favorite ingredient ever!)<br />1 tsp. cumin<br />1/2 tsp. oregano leaves<br />salt and pepper to taste<br /><br />Combine all ingredients. Marinate at least two hours (I usually try to marinate overnight -- also enhances the purple-ness... :-). Bake at 375* for 30-45 minutes, brushing with marinade every 10-15 minutes. (I add cilantro leaves on top when I put it in the oven).Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-37826076194514039342008-09-13T19:40:00.001-07:002008-09-13T19:41:42.749-07:00Spaghetti in Muffin CupsIf I re-printed the recipe here, you would think it was mine. And it SO isn't.<br /><br />So <a href="http://pickypalate.blogspot.com/2008/08/when-spaghetti-dinner-is-getting-boring.html">go here</a>, and see a fabulous (and EASY) way to make plain ol' spaghetti seem like a big deal!Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com0tag:blogger.com,1999:blog-12630278.post-15423966870313542272008-06-22T20:23:00.000-07:002008-06-22T20:25:37.325-07:00SalsaThis recipe was given to me by a precious friend from Temple. It's becoming one of the precious few (if not the only) things I am quasi-known for around Abilene! People LOVE my hot sauce! Sadly, my 'quality control' is a little 'if-fy' and I NEVER KNOW how hot it's going to be. So, roll your dice...:<br /><br />1 lg. (28 oz.) can tomatoes (diced, crushed, or whole – whatever’s cheapest!)<br />cilantro (I like to use a LOT – 1 bunch if there is plenty, 2 bunches if small)<br />½ medium onion<br />1 or 2 jalapenos<br /><br />Blend together in blender. Pour into saucepan. Add:<br />1 TBSP. salt<br />½ TBSP. cumin<br />½ TBSP. garlic powder<br />1 TBSP. veg. oil<br /><br />Mix together. Heat over med./low heat until just beginning to boil. (It starts as an almost green color because of the cilantro – as it heats, it turns a rich red color. This is how I judge when it’s done). Enjoy and share with many others!<br />“Share with God's people who are in need. Practice hospitality.” Romans 12:13Sarahhttp://www.blogger.com/profile/02967745278090623772noreply@blogger.com1tag:blogger.com,1999:blog-12630278.post-70468948846558621352007-11-09T12:56:00.000-08:002007-11-09T13:07:51.660-08:00Mexican Cornbread the Simple WaySo the other night I was craving some Mexican Cornbread. I have fond memories of eating it at my grandmother's house. She made it oh.so.yummy!<br /><br />Anyway, my family prefers something a little less spicy than the original recipe, so I have been working to figure out what I can do to make it yummy, easy, and not spicy. I also prefer for the cornbread to be somewhat on top instead of having the meat and veggies all mixed in to the bread mix. This is what I came up with...<br /><br />Brown 1 lb hamburger meat in the skillet<br />If you are daring, also brown a chopped onion with the meat :)<br /><br />Once the meat is browned, pour in one can (drained well) of petite diced tomatoes, corn (drained well), and black beans (rinsed and drained well). Warm together.<br /><br />Pour your meat/veggie mix into your dish (I used a 9x13). Add a sprinkling of grated cheese. Then, mix up your jiffy cornbread mix as directed on the box. (For a 9x13, I used 2 pkgs) Spread cornbread mix over top of veggie/meat/cheese. Bake as directed on cornbread box. At the last minute, sprinkle a little more grated cheese on top and pop it back into the oven for one or two more minutes until melted and yummy!<br /><br />I suppose if you prefer your meals a bit more spiced up, you could always find a way to add in green chilies, or jalapenos, or you could use rotel instead of the diced tomatoes. <br /><br />It is so good...possibly a little runny depending on how well you drained your veggies, but yummy nonetheless! We like to eat this with a little salsa and sour cream on top! My favorite is to have some lettuce, and then use the salsa/sour cream as my salad dressing.Annehttp://www.blogger.com/profile/16609644309803128725noreply@blogger.com0