Recipe Swap

Chicken Veggie Stir Fry

2011-09-15T15:54:00.000-07:00

I am reposting this from Allrecipes.com. Every time I try to find it (again), I lose it, so I am copying it here.

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.)

1 skinless, boneless chicken breast half -

cut into thin strips

2 teaspoons vegetable oil

7 snow peas

1 cup fresh broccoli florets

1/3 cup julienned sweet red pepper

4 medium fresh mushrooms, sliced

3/4 cup chopped onion

1 tablespoon cornstarch

1 teaspoon sugar

1/2 cup cold water

3 tablespoons soy sauce

Hot cooked rice

1 teaspoon sesame seeds, toasted

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.

Homemade Laundry Detergent

2011-03-17T20:59:00.000-07:00

After posting this and linking to this, I dug through more comments and found a recipe for homemade dishwasher detergent.

If I can spend less money and still get clean dishes, I'm all about it!

1/3 cup Borax
1/3 cup Washing Soda (not baking soda)
1/3 cup salt
4 envelopes lemon kool-aid, unsweetened ( or citric acid)–each envelope only costs 8 cents
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.

*(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).

Hot Cocoa

2011-01-12T16:27:00.000-08:00

Swiping a recipe from Deana:

Hot Cocoa

1/4 cup cocoa powder
1/3 cup sugar
4 cups milk

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.

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."

Eclair Cake

2010-06-28T12:35:00.000-07:00

A family favorite, SUPER easy!

In a 9x13, make a graham cracker crust.

(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)

Allow to cool completely.

In a separate bowl, combine 3 c. milk and 1 lg. box of instant vanilla pudding.

Stir until it begins to thicken. Then slowly fold in 1 container of Cool Whip.

Spread evenly over the crust.

Melt 1 tub of chocolate icing in microwave for about 45 seconds.

Pour slowly over pudding mixture. Spread evenly.

Refrigerate at least 2 hours before serving.

Pumpkin Muffins

2010-05-04T19:38:00.000-07:00

I was asked to make these for teacher appreciation this week.

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).

3 cups flour,
2 tsp baking powder,
2 tsp baking soda,
1 tsp salt
1 tsp cinnamon

Stir these together

In mixer beat

1 16 ounce can pumpkin

2 cups sugar

4 eggs
1 1/2 cups veg oil

Add to dry ingredients just until mixed an stir in 2 cups choc chips.

Divide into muffin cups. Bake 400 for16-20 minutes. Makes 2-3 dozen muffins.
Minutes.

Pioneer Woman's Cinnamon Rolls

2010-05-04T18:22:00.000-07:00

I gained 5 pounds reading this recipe...

Walnut Cilantro Pesto

2010-04-19T18:09:00.000-07:00

Antique Mommy is at it again!

This looks like a pesto I could actually make -- since I do know how to operate a food processor!

And, since I LOVE me some cilantro, I do plan on trying it.

Passing it along.

Cheesy Chicken Enchilada Soup

2010-01-08T16:52:00.001-08:00

A yummy favorite at my house, this is like queso with some chicken chunks thrown in -- and just that nutritious!

4 cans cream of chicken soup

1 can Ro-Tel
1 pint half and half

1 pint milk

1 small pkg. Velveeta

3 chicken breasts, cooked, diced

salt, pepper, chili powder and cumin to taste

avocados and tortilla chips for serving

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.

Cinnamon Honey Butter

2009-12-20T18:15:00.001-08:00

Saw this from one blog to the other... Here is where I first saw it posted.

"2 Sticks Softened Butter

1 Cup Powdered Sugar

1 Cup Honey

2 Teaspoons Ground Cinnamon

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 small quilted Ball jars. 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."

Sounds VERY yummy!

Chicken and Wild Rice Soup

2009-12-04T17:54:00.000-08:00

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.

Chicken

package of Wild Rice (cooked)

Carrots

Celery

Onions

4 c. chicken broth

1 can condensed milk

Saute' vegetables, combine all ingredients. Simmer.

Paninis

2009-11-07T18:53:00.000-08:00

Someone suggested paninis for my 'what to do with rotisserie chicken' question.

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:

Chicken cut into bite size pieces

(if it isn't already cooked, cook it with pesto sauce)

Basil pesto sauce -- mix with cooked chicken -- a tablespoon or two.

Sliced red bell peppers

Grated monterrey jack cheese

Sliced sourdough bread

It helps to soften the red bell peppers (cook with chicken) but not necessary.

Mix chicken with pesto, put on bread with bell peppers and cheese and grill like a panini. Simple, yummy.

Rotisserie Chicken, a dozen ways

2009-11-05T14:00:00.000-08:00

So, 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!

Chicken Spaghetti
Tortilla Soup
Quesadillas
Chicken Sour Cream Enchiladas (okay, who am I? Betty Crocker? What the heck?)
Chicken Pot Pie
Chicken salad
Fettucini Alfredo
Chicks-in-a-blanket (I made that name up -- chicken w/ grated cheese wrapped in crescent rolls cooked according to directions)
Etouffe' (again... Betty Crocker? What?)
Creamy Chicken Wild Rice Soup
Chicken Tacos
Chicken and Dumplings
Fajitas
Paninis

So, what are you waiting for? Get cooking!

Tortilla Soup II

2009-10-27T13:05:00.000-07:00

SuperMom already posted one Tortilla Soup recipe. 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).

Start your can opener:

2 cans cooked chicken or 4 cooked chicken breasts
2 cans chicken broth
1 can Ro-Tel
1 can Whole Kernel corn, drained
1 can cream of chicken soup
1 can Ranch Style Beans
1 can Enchilada sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder

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.

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 crock-pot liners. 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.

Baked Potato Soup

2009-10-06T12:03:00.000-07:00

This 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...)

Brown together:

1/2 c. butter
1/2 c. flour

Slowly add:

2 1/2 c. milk

Add 2 cans chicken broth (I make one of them Roasted Garlic chicken broth)

Simmer until thick -- 15-25 minutes.

Stir in 3 diced baked potatoes.

Serve with cheese and bacon bits.

Cobbler Recipe

2009-07-26T19:07:00.000-07:00

Antique Mommy posted what looks like an awesome cobbler recipe.

Wanted a place to remember it!

Easy Special Sandwiches

2009-07-22T20:08:00.000-07:00

I saw that my friend Judy had shared this recipe with someone on Facebook.

Totally ripped it off and slapped it up here on the blog!

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?

24 rolls (I like the Hawaiian brand)

deli meat of choice – I use three different kinds
cheese of choice

Marinade
½ stick melted butter
1/4t Worcestershire
1/4t poppy seeds
3/4t dry mustard
1 1/2t dry minced onion

Cut rolls in half, making a top and a bottom, like a sandwich
Place bottoms in 9x13 pan
Layer with your selection of meats and cheeses
Place the tops on each one
Prepare Marinade
Pour marinade over sandwiches
Refrigerate 2 hrs or overnight
Bake @ 350 for 15 minutes
Slice rolls apart & Enjoy!

Tammy's Cornbread Recipe

2009-01-29T06:27:00.000-08:00

One 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.

Tammy's Cornbread Recipe

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.

2 boxes of Jiffy Cornbread Mix - I use Jiffy because my Nana used Jiffy which makes it the best. But she used it because it is a sweet cornbread mix.

Add 2/3 Cups Milk
2 eggs
1 small can creamed corn
1 small can corn niblets
1-2 cups of grated cheese (cheddar or colby jack)
1/2 cup chopped jalepeno's, or chopped green chille, or chopped green onion

Mix all up together. Let this mixture set for a couple of minutes to rest.

In the meantime put about 2 tablespoons real butter in your cast iron skillet 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.

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.

In Texas we serve cornbread with bar-b-que, soup, stews, black eyed peas, a bowl of beans.....

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!

Laundry Detergent

2009-01-28T09:10:00.000-08:00

I've actually taken to making my own laundry detergent. Yada, yada, environmentally-safe. More importantly, it's CHEAP!

Found the recipe here and wanted to put it somewhere I could find it!

So... that link is currently broken (gone?) so here is the recipe as I remember it:

1 cup Borax
1 cup Arm and Hammer WASHING (not Baking) Soda
1 Bar Laundry Soap, grated (I use Fals-Neptha)
1/4 cup "laundry booster" (optional) (Oxi-Clean)

Some of my thoughts/ notes:

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.

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!

Purple Chicken

2009-01-15T07:59:00.000-08:00

I think this has some other name -- citrus chicken, maybe -- but at my house we call it purple chicken because the chicken comes out ACU purple! We feel very wildcat-ish when we eat it... :-)
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!

Boneless, skinless chicken breasts
1/3 cup red wine (you can use red wine vinegar, but I don't recommend it)
1/3 cup orange juice
1/3 cup lemon juice (I use concentrate)
grated orange peel
grated lemon peel
2 TBSP. cilantro (I use fresh -- my favorite ingredient ever!)
1 tsp. cumin
1/2 tsp. oregano leaves
salt and pepper to taste

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).

Spaghetti in Muffin Cups

2008-09-13T19:40:00.001-07:00

If I re-printed the recipe here, you would think it was mine. And it SO isn't.

So go here, and see a fabulous (and EASY) way to make plain ol' spaghetti seem like a big deal!

Salsa

2008-06-22T20:23:00.000-07:00

This 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...:

1 lg. (28 oz.) can tomatoes (diced, crushed, or whole – whatever’s cheapest!)
cilantro (I like to use a LOT – 1 bunch if there is plenty, 2 bunches if small)
½ medium onion
1 or 2 jalapenos

Blend together in blender. Pour into saucepan. Add:
1 TBSP. salt
½ TBSP. cumin
½ TBSP. garlic powder
1 TBSP. veg. oil

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!
“Share with God's people who are in need. Practice hospitality.” Romans 12:13

Mexican Cornbread the Simple Way

2007-11-09T12:56:00.000-08:00

So 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!

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...

Brown 1 lb hamburger meat in the skillet
If you are daring, also brown a chopped onion with the meat :)

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.

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!

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.

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.

I Am Unbelievably Lazy

2007-07-11T20:15:00.000-07:00

This looks absolutely scrumptious, and a tad bit healthier/ lighter than most desserts.

Nathaniel's Frappachino Recipe

2007-07-01T15:29:00.000-07:00

Nathaniel makes the BEST frappachino (sp?) ever! Give it a try....you'll be glad you did!

2 cups milk
4 teaspoons of hot cocoa mix
1 ice cube tray of frozen coffee
4 packets of Sweet-N-Low
(instead of the Sweet-N-Low, you can add 1/2 cup of Coconut Creamer...my favorite)

Blend well and serve! Yummy!

Chocolate Zucchini Bread

2007-07-01T11:20:00.000-07:00

I found this yummy recipe at cooks.com and my family loves it! The neighbors love it too...I always send the second loaf over to them, and it disappears quickly, from what I hear!

Chocolate Zucchini Bread

1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup cocoa
1 tsp salt
1 cup chopped nuts (optional)

Mix first four ingredients first, then add the dry ingredients and nuts. Bake 2 loaves for 1 hour at 350 degrees.

Green Sauce

2007-06-28T07:53:00.000-07:00

Borrowed/ Stolen from Boomama's blog, and she evidently got it from Big Mama:

3 medium size green tomatoes, coarsely chopped
4 tomatillos, coarsely chopped
1-2 jalapenos,coarsely chopped
3 small cloves garlic
3 medium size ripe avocados
4 sprigs of cilantro (I think the cilantro is optional. But I’m not much of a cilantro fan.)(But Sarah is and 4 sprigs are not NEARLY enough!!!)
1 tsp. salt (more if you like)
1 1/2 c. sour cream

Place tomatoes, tomatillos, jalapenos and garlic in saucepan. Bring to a boil, then lower heat and simmer 15 minutes.

Remove from heat and let cool slightly.

Peel, seed, and slice avocados, then set aside.

Combine tomatillo mix with avocados and (OPTIONAL) cilantro in food processor until smooth.

Add in salt and sour cream, then mix well.

Serve with your favorite tortilla chips - and if the chips happen to be warm, all the better.

Eat until you’re sick.

Fiesta Tea

2007-06-18T06:56:00.000-07:00

Yummy treat for the hot summer...my husband could drink this by the gallon if I would let him!

1 can Limeade concentrate
1/2 cup of Lemonade Tea powder mix

Put both into a 1 gallon pitcher, add water, and mix well. To make it look super snazzy for a party or picnic, float lemon and lime slices in the fiesta tea!

Enjoy!

Mexican Sundae's

2007-06-09T13:11:00.001-07:00

This recipe was born in my head a week ago when I was waiting for fresh tortilla's from the tortilla maker at HEB.

Blue Bell Vanilla Bean Ice Cream
Bag of Bunuelo Chips (tortilla chips coated in cinnamon and sugar, in Abilene you can get them at the tortilla maker stand on the bottom shelves under the fresh tortillas.)
Caramel Ice Cream Topping
Whipped Cream, I use the canned kind that you can squirt out.
Marisino Cherries

Dish out a couple of scoops of the vanilla bean ice cream. Crush a couple of the bunuelo chips on top, then drizzle caramel sauce. Cover top with whipped cream. Make it tall. Take a whole chip and stick it into the side of the whipped cream. Put cherrie on top. My kids also liked this with hot fudge topping in addition to or instead of the caramel.

It looks pretty and tastes delicious. If you have ever had the Dessert Nacho's at Abuelo's this is basically the same thing but it is put together like a sundae instead. Yummy.

Sarah's Kick-Butt Homemade Pizza

2007-06-09T12:28:00.000-07:00

This really isn't MY recipe -- I got it from this blog -- but I shared the info with all of my friends and referred to it as "Sarah's Kick-Butt Homemade Pizza". It works!

1 pkg. Quick Rise dry yeast (Red Star)
1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour
(I add about 1/2 TBSP. salt, also).
Mix yeast in water , then add other ingredients. Mix well by hand. Cover with dishtowel and let sit in bowl for 5-10 minutes.

Flatten on greased pan. Add your own toppings. Bake at 450 degrees for about 12 minutes.

Layered Ice Cream Cake

2007-06-09T12:17:00.000-07:00

15 oreos
1 TBSP. milk
8 or 9 ice cream sandwiches
1 pint mint chocolate chip ice cream (I used regular chocolate chip -- we don't like mint)
1 pint vanilla ice cream
1 pint strawberry ice cream
1 8-oz. container, Cool Whip

Coat bottom and side of a springform pan w/ nonstick cooking spray. I then lined it with Saran, using the cooking spray to help it stick.

Finely crush 12 of the oreos using a food processor. Add milk; pulse just until mixture holds together. Set aside.

Unwrap ice cream sandwich and cut into quarters by cutting it in half lengthwise, then crosswise. Stack strips of sandwiches on end, packing them snugly together, around the edges of the pan.

Repeat with enough sandwiches to form edge -- work quickly!

Spoon cookie crumbs into center of pan; press firmly over bottom of pan. Freeze for 1 hour.

Remove ice cream from freezer and let sit for 15 minutes. Transfer one flavor to a bowl and stir until a firm spreading consistency (I don't know what this means -- you'll figure it out!) Repeat for each flavor. Remove pan from freezer. Spread choc. chip ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with whipped topping, "swirling top decoratively"! Crush the remaining oreos and sprinkle over cake. Return to freezer, freeze overnight.

Strawberry Daquiri Dessert

2007-06-09T11:50:00.000-07:00

Pretzel Crust in a 9x13 pan

1 can Eagle Brand Condensed Milk
1/2 c. fresh lime juice
1 c. pureed strawberries.

Combine those 3 ingredients, then fold in:

1 container Cool Whip.

Freeze for at least 4 hours. Serve with fresh strawberries (I put a few slices on top of each square).

Sunny Spring Lemonade

2007-03-03T14:08:00.000-08:00

6 c. white grape juice, chilled
1 (12 oz.) can frozen lemonade concentrate, thawed and undiluted
5 1/2 c. club soda, chilled

*Stir together all ingredients in a 1-gallon pitcher or punch bow. Serve over ice.
*Yield: 3 quarts

Tex-Mex Black Bean Dip

2007-03-03T14:00:00.000-08:00

1 t. oil
1/2 c. onion, chopped
2 garlic cloves, minced
1/2 c. chopped tomato
1/3 c. bottled picante sauce
1/2 t. chili powder
1/2 t. cumin
1 (15 oz.) can black beans, drained
1/4 c. (1 oz.) shredded reduced-fat Monterrey Jack cheese
1/4 c. chopped fresh cilantro
1 T. lime juice

*Heat the oil in skillet
*Add onion and garlic to the oil to saute
*Add tomato though black beans, cook 5 minutes stirring constantly to thicken.
*Remove from heat; mash some with a potato masher.
*Add cheese, cilantro, and lime juice. Stirring until the cheese melts. Serve warm or at room temp.

Grilled Corn Salsa

2007-03-03T13:52:00.000-08:00

3 ears fresh corn
1 lg sweet onion, cut into 1/2 inch slices
1 red bell pepper
2 lg tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1/4 c. chopped fresh cilantro
1/2 t. salt
1/4 t. cumin
1 T. olive oil
1T. lime juice

*Grill first 3 ingredients, covered with grill lid, over med-high heat 8 to 10 minutes or until tender, turning some
*Cut corn kernels form the cobs. Coarsely chop onion and bell pepper halves.
*Combine grilled veggies, tomato and next 7 ingredients in large bowl: cover and chill 2 hours or up to 2 days. Serve w/chips, grilled chicken, fish, or beef.
*Yields 5 cups.

Cowboy Pot Roast

2006-11-25T13:30:00.000-08:00

1 1/2 t. salt, divided
1 1/2 t. pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 can Rotel
1 onion, cut into wedges
1 T. chili powder
1 (2 1/2 to 3 lb) eye of round roast, trimmed (I use what was on sale!)
2 T. veggie oil
2 cans of Pinto beans, drained
1 can of Black beans, drained

Combine 1 t. salt, 1 t. pepper, and next 4 ingredients in bowl.Sprinkle reast evenly w/remaining salt and pepper. Brown roast on all sides in hot oil.
Transfer roast to a crock pot. Pour tomatoe mixture over roast. Cover and cook on HIGH 5 to 6 hours.
Remove roast from the slow cooker and cut into large chunks; keep warm
Skim the fat from the crock pot. Mash 1 1/2 cans pinto beans and add to the crock pot. Stir in black beans and remaining pintos. Add the roast pieces back to the crock pot; cover and cook on HIGH 20 to 25 more minutes. Top w/jalapenos, if desired.

Now add some cornbread - if ya know what's good for ya!

Easy Fruit Salad

2006-06-06T05:47:00.000-07:00

by Roxanne
I'm a fruit salad purist (no nuts please) and was skeptical of this one. . .it's more like really sloppy fruit salad but is also really yummy and fast to make.

Easy Fruit Salad
1 Can Comstock peach pie filling
1 lg. can pineapple tidbits drained
1 sm. can mandarin oranges
2 bananas sliced
1 pkg. frozen strawberries thawed

Combine all ingredients and chill.

Carolyn's Carrot Cake

2006-06-06T05:23:00.000-07:00

(by Roxanne)

(Makes one bundt or two 9" layers)
2 C. flour
2 C. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2-1 tsp. ground cloves
1/2-1 tsp. ground nutmeg (optional)
4 eggs
1 C. oil
4 C. grated carrots (about 8 lg.)
1/2 C. chopped pecans (optional)
1/2 C. raisins (optional)
Beat eggs 'til frothy, add oil and mix, add dry ingredients and mix (batter will be VERY thick), add carrots and mix (batter will get thin), stir in raisins and nuts. Bake at 350 for 25-30 minutes for layers and 50 minutes (or so) for bundt. Cool in pan 10 minutes then turn out.

Cream Cheese Frosting (good for whatever ails you. . .also delicious on any baked good)
1 8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
4 C. powdered sugar, sifted

Cream 1st 3 ingredients together, add powdered about a cup or so at a time. You can add more or less sugar to make it creamier or stiffer.

Glenda's Oatmeal Cookies

2006-06-06T05:21:00.000-07:00

by Roxanne
This is my mom's recipe. . .I've had them all of my life and they are great--if in doubt (on whether they are done or not), pull 'em out--of the oven that is--and they will be chewy. Hope this one works for you.

OATMEAL COOKIES
1 C. butter or margarine
1 C. sugar
1 C. brown sugar
2 eggs
1 C. flour
1 tsp. soda
1/2 tsp. salt
3 C. oats
1/2 C. chopped nuts or raisins
Cream butter and sugars, add eggs and beat in, add dry ingredients, then stir in nuts or raisins. Bake at 350 15 minutes or until light brown at edges.

Oatmeal Raisin Cookie Request

2006-05-03T12:50:00.000-07:00

I need a good recipe for oatmeal raisin cookies. I'd like it to use butter, not shortening. The recipes I have tried recently have made a really dry, crumbly dough, which means the cookies don't flatten out when they bake, resulting in dry, crumbly cookie balls. Ick.

Crockpot Rotisserie Chicken

2006-04-27T14:36:00.000-07:00

I got this from the Flylady website. So easy and DELICIOUS!

Put 1 or 2 whole chickens in the crockpot and sprinkle them with Lemon Pepper seasoning. Cook them on high 6-7 hours, or low 8-10 hours.

Hawaiian Roll Sandwiches

2006-04-24T06:13:00.000-07:00

This recipe is from Rene Owens and she served these in our potluck last night. They are so yummy, my kids will go crazy over these. O.k. they are not real low fat, but they are worth the splurge.

Hawaiian Roll Sandwiches

2 Pkg. Hawaiian Rolls
1 1/2 lbs. Thin Sliced Ham or Roast Beef
10 Slices Swiss Cheese or American Cheese

Slice rolls in one piece all the way across to make a top and bottom layer. Place meat and cheese on bottom layer.

Sauce:
1 stick butter
3/4 tsp. Worcestershire
1 1/2 Tblsp. Brown or Regular Dry Mustard
1 1/2 Tblsp. Poppy Seed
1 Tblsp. Onion Flakes

Melt, mix, and pour 3/4 of sauce over meat and cheese on sandwiches. Replace the top of the sandwiches. Pour the rest of the sauce over the top of the sandwiches. Bake at 350 degrees for 10 minutes or until cheese is melted. Cut into squares and serve warm.

Easy Chocolate "Mousse"

2006-04-19T16:34:00.000-07:00

Not really Mousse, but a great way to fake it.

1 3/4 c. skim milk
1 pkg. instant chocolate fudge pudding mix
1 8 oz. container non-dairy whipped topping, thawed

Pour the milk into a large bowl and add the pudding mix. Beat on the lowest speed of a mixer for about 3 minutes. Carefully fold in the thawed whipped topping until the color of the mixture is even. Spoon into dessert glasses and chill for at least 20 minutes before serving. Serves 4.

Pea Salad

2006-04-17T13:38:00.000-07:00

This is from Jim's grandmother. I've made it several times and someone usually tells me that their grannie made it.

1 can LeSuer peas
1 can French Cut green beans
1 can Shoepeg corn
1 small jar of chopped pimento
1 cup finely chopped bell pepper
1 cup finely chopped celery
1/2 sliced red onion

Dressing:
3/4 cup sugar
1/2 cup white vinegar
1/3 cup salad oil
1 t. salt
1/2 t. black pepper

Bring the dressing to a boil and pour over the vegetables. Let it sit overnight - it will keep in the frig for a long time.

Strawberry Ice Pops

2006-03-28T15:20:00.000-08:00

I lifted this from another Sarah's blog b/c I wanted to be able to find the recipe when I have strawberries!

2 pints fresh, ripe strawberries, hulled (cut out the stem and the surrounding white stuff)
1/2 cup frozen apple juice concentrate
8 wooden popsicle sticks
8 large dixie cups

Mash strawberries coarsely with a fork, or pulse briefly in a food processor, leaving some chunks. Stir in undiluted apple juice concentrate. Spoon into ice-pop molds or small cups and partially freeze; then push a wooden stick into each. Freeze for at least 6 hours. Unmold (dip mold or cup into warm water for a few seconds if needed) and serve. Makes 8 ice pops.

Easy "Beck" Chicken

2006-03-26T10:52:00.000-08:00

2 cans Cream of Chicken Soup, Healthy Request works great
1/2 soup can full of water
4-6 chicken breasts
1 or 2 cans of canned biscuits, baked

Place chicken breasts in crock pot, pour mixture of soup and 1/2 can of water over the top. Cover and cook. I use frozen chicken breasts, cook on low, and it takes about 8 hours. (Cook the chicken until it can be shredded with a fork) Take a fork and shred up the chicken in the crock pot and serve with the sauce over biscuits. Salt to taste.
This was so easy. My whole family liked it, I served it with veggies. You could mix stuff in, like veggies, and make it an all in one meal. Thanks to Jana Beck for this recipe, it's a household favorite.

White Chocolate Butterfinger Ice Cream

2006-03-23T18:16:00.000-08:00

Remember my friend Laura, that makes up recipes while laying in bed at night?

by Laura
Here's a recipe I came up with in bed one night:

White Chocolate Butterfinger Ice Cream

2 cans Eagle Brand Condensed Milk
2 cans evaporated skim milk
2 boxes white chocolate pudding (I use sugar-free instant)
1/2 teaspoon salt
2 Tablespoons vanilla (or vanilla rum)
5 eggs (optional)
6 Butterfinger bars, crushed
Milk, to fill

Mix first 6 ingredients. Cook if desired, then cool (this can be done the night before; I don't cook the mixture, therefore a fugitive from the egg police.) Add candy bars and pour into your ice cream maker. Fill to the line with milk and freeze according to your ice cream maker.

Tomato Basil Soup

2006-03-23T14:19:00.000-08:00

I was asked to post this from Monday night's Bunco:

Rich and Creamy Tomato Basil Soup
8 tomatoes- peeled, seeded, and diced
8 c. tomato juice
28 leaves fresh basil
2 c. heavy cream
1/2 lb. butter
salt and pepper to taste

Combine tomatoes and juice in stock pot. Simmer 30 min. Puree along wiht basil leaves in food processor. Return to stock pot, add cream, butter, salt and pepper. Serves 10

Susan changed the recipe somehow- If you heard her say how, post it in the comment section

Tortilla Soup

2006-03-21T19:33:00.000-08:00

Another current favorite! And so, so easy.

1 can cooked chicken or a couple of cooked chicken breasts (leftover chicken without skin works great!)
1 can corn, drained
1 can Ro-Tel
1 can Cream of Chicken soup
onion powder to taste
salt to taste
2 cloves minced garlic
chicken broth
Monterey Jack cheese
tortilla chips

Combine all ingredients except broth and cheese and heat while mixing well. Once ingredients are completely mixed, add chicken broth to achieve desired consistancy. Let simmer for 10 - 15 minutes. Remove from heat and stir in 1/2 cup of Monterey Jack cheese. Serve soup over crushed tortilla chips and top with additional cheese.

Simple Chicken Cordon Bleu

2006-03-18T13:34:00.000-08:00

This is my current favorite. Sounds fancy, but very simple. My little picky eaters like it, too. I haven't had great luck getting the sauce to thicken up, but it tastes really good, so nobody seems to mind if it's a bit runny.

Simple Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices Swiss or Provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup Italian seasoned bread crumbs
4 tbs. butter
1/2 cup chicken broth
1 cup whipping cream
oregano, garlic, salt and pepper to taste

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350 degrees fro 35 minutes or until juices run clear (It's been my experience that it can take up to an hour to cook if you don't get the chicken thin enough). Meanwhile, in a saucepan, combine broth and whipping cream; season to taste with salt, pepper, garlic and oregano. Simmer on low, stirring until thickened. Pour over chicken.

Chicken and Rice

2006-03-17T07:42:00.000-08:00

by Tammy

1 box of Uncle Ben's Fast Cook Long Grain Rice
2 cups cooked diced chicken
1 can of golden mushroom soup
1/2 soup can of water.

Mix up uncooked rice, soup, water then mix in the chicken. Put in a 9x9 pan and cook for about 45 minutes at 350.

This is my absolute favorite chicken and rice recipe. I tweaked it from my 4 ingredient cook book. For my family I double the recipe and bake it in a 9x13 pan. Easy and very yummy.

Holidays are Here Again!

2005-11-08T16:16:00.000-08:00

Got a great holiday recipe? Post it in the comments and I'll move it up front!

Starting us off, by request. . .

Pumpkin Cheesecake

2005-11-08T16:15:00.000-08:00

Serves 12 (people that won't eat cheesecake, or 6 who will. Sarah's editorial)

1 1/4 cups gingersnap cookie crumbs (crush about 20
cookies in a plastic bag with a rolling pin)
1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with
2 teaspoons sugar and a teaspoon of vanilla)

Preheat the oven to 350 degrees.

In a large mixing bowl, mix the cookie crumbs and butter. Press
evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes,
then let cool.

Reduce oven temp. to 300 degrees.

In another large bowl, beat the cream cheese, sugar, the cinnamon and
ginger on medium speed until smooth. Add pumpkin puree. Now add in
the eggs, one at a time on low speed. Pour into the cookie crumb pie
shell.

Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to
room temperature. Cover and refrigerate at least 3 hours. (but in
your case, you did it two days prior at least)

To loosen cheesecake from the sides of the pan, unbuckle the side and
carefully remove. Serve a dollop of whip cream on the cheesecake.

This recipe is to die for!

Lemon Pepper Chicken

2005-09-21T11:16:00.000-07:00

4-6 chicken breasts
1/2 c. melted margarine
1/2 cup soy sauce
Lemon Pepper
Bake 350 degrees, covered1 hour
This comes from my 4 ingredient cookbook and it is so yummy. The sauce that the chicken cooks in tastes like the dipping sauce for lettuce wraps. We served it with rice and put some extra sauce on the rice too!

from Tammy

MawMaw's Spaghetti

2005-09-12T14:59:00.000-07:00

by Anne Jones
Great Recipe...we call it "MawMaw's Spagetti" b/c my MawMaw always made it and we have no idea where the recipe originally came from.

In skillet, saute hamburger meat just like you would for spagetti.In a saucepan add 1/2 block of Velveeta cheese(chop it up so it will melt faster), 1 can cream of mushroom soup, and one can of tomato soup. I like to also add extra mushrooms, but not everyone likes mushrooms!
Heat until all melted and blended together.
Boil pasta, and add sause and meat! Voila!

Awesome MawMaw's spagetti! We love it, especially with toast instead of garlic bread! yeah, we are cheap! :)Enjoy!

Chicken and Rice

2005-09-12T14:30:00.000-07:00

My family LOVED MawMaw's spaghetti!
Now here is one of our favorites and it freezes beautifully.
Chicken and Rice
2 (6.2-ounce) packages fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup (reduced fat or no fat)Italian dressing
1 (8-ounce) container lite sour cream
Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes. Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish. Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.
Robyn

Everything Sauce

2005-09-12T14:06:00.000-07:00

I really don't have a name for this sauce, but it is so yummy we continue to invent things to put it on. Maybe pancakes! :-)

In a small saucepan over low heat, put:
1/2 stick butter
juice of 1 lemon (I use concentrate)
yolk of 1 egg

Heat and stir until butter is melted, then add:
1-2 garlic cloves, minced
1/2 stick butter

Stir until butter is melted and serve.

Yesterday we had baked salmon, angel hair pasta, and green peas. For the kids I made 3 little piles on their plates and poured the sauce over all of it. For Troy and I, I started with the pasta and piled the salmon and peas on.

I have also put this on top of an angel hair dish that I put grilled chicken strips and sautee'd (in garlic and butter, of course) spinach, peas, and mushrooms on. Add Faux Focaccia and you will think you're at the Macaroni Grill!

Fix It and Freeze It

2005-07-27T12:28:00.000-07:00

Did you hear? I have a job that starts the same day that school starts. The only part of this working thing that fills me with dread is working all day and coming home and looking into their antsy, hungry little eyes asking, "What's for dinner?" (I like to answer, "We're having 'yuk, I hate that'" since that is the general reply I get). On very rare, on-the-ball moments for me I have been known to spend the better part of a Saturday cooking things to freeze for later. Let's post recipes that will freeze well. I like to do 'big doin's' cooking one day a week and double the recipe so that I can freeze part of it. I'll jump in with one that my whole family likes.

2005-07-27T11:31:00.000-07:00

Constantly trying to expand my cooking horizons, I'm pretty much willing to try anything once. I found a new recipe that had lots of familiar ingredients and sounded good, but it also called for lentils. I purchased the lentils and prepared them as directed, and still have no idea what they are. Riley (7 yrs.) had helped me put them away the day before and we had been discussing the unknown origin of them. So, when I prepared the recipe I announced at the dinner table, "Riley, this has lentils in it." Ashley's (9 yrs.) reply was, "Ewwwwww -- did you get it from the washing machine?" Then we had a discussion that while I wasn't positive what lentils ARE, I know they AREN'T the same thing as LINT!

Penne Pasta

2005-07-27T10:41:00.000-07:00

I didn't realize that I have already posted this recipe here. But on this post I will alter it for freezing. It is SO easy to make, and SO easy to double that I freeze half of the sauce and then only have to boil some noodles later.

I used to make this ALL the time -- super easy to throw together, and, yes, my kids actually eat zuchini AND red bell peppers in this! (Thrifty hint -- buy red bell peppers when they are on sale. Not on sale they can run up to $2/each! Keep them in the freezer, then just slice them frozen with a good knife)

1 pound Italian sausage
2 garlic clove, minced
1 large zuchini, diced
1 largered bell pepper, diced
1 c. mushrooms, sliced
1 c. frozen peas
1 28-oz. can diced tomatoes, Italian style
1/2 lb. penne pasta, prepared as directed
4 oz. sour cream

Brown sausage in large 10"-12" skillet. Add garlic clove, saute' for 30-60 seconds (I think the original recipe called for onions, too -- but we're not big on onions here). Add all other veggies and continue to saute' until 'crisp-tender', about 5 minutes. Add can of diced tomatoes, cover and simmer for 20 minutes (while this is simmering, you can be boiling your penne pasta). At this point I divide the sauce in half. I let one half cool and later pour into a gallon-size Ziploc bag. The other half I continue as follows: Stir in cooked pasta (at this point I have to transfer it all to the pasta pot, running out of room in my skillet) then the sour cream until hot. When you thaw and heat the sauce next time, you will (again) need 1/2 lb. penne pasta (I let the sauce heat in a skillet while the pasta boils) and the 4 oz. sour cream. Easy dish from the freezer -- no chopping this time!

Savory Summer Pie

2005-07-09T07:15:00.000-07:00

Denise

Ok-Southen Living I like to use any fresh tomatoes not just plum

1 refrigerated pie crust
1 sm red bell pepper, chopped
1/2 purple onion, chopped
2 garlic clove, minced
2 T. olive oil
2 T. chopped basil
4 lg. eggs
1 C. half and half
1 t. salt
1/2 t. pepper
2 C. (8 oz.) shredded Monterey Jack
1/3 C. shredded Parmesan cheese
3 plum tomatoes, cut into 1/4 in slices

Put pie crust into 9-in deep dish pie pan; prick bottom and sides w/fork Bake at 450 for 10 min: set aside

Saute pepper, onion, and garlic in olive oil until tender and stir in basil

Whisk together eggs and next 3 ingredients. Stir in veggies and chesses. Pour into crust and top w/tomatoes.

Bake at 375 for 45 to 50 min or until set. Shield the edges w/aluminum foil after 30 min to prevent over browning Let stand 5 min before serving

7/08/2005 9:53 AM

Poppy Seed Chicken

2005-07-09T07:14:00.000-07:00

Denise Waldrop

I know you already make this but for the 1 person who doesn't...

2(or 3)chicken breasts, cooked and
cut into pieces
8 oz. light or fat-free sour cream
1 can fat-free cream of chicken soup
2(or 3) T. poppy seeds
1 sleeve buttery crackers, crushed(Ritz)
2 T. butter or margarine

combine sour cream, soup, and poppy seeds in a small baking dish. I use an 8 in square size.
Mix in Chicken and top w/crackers. Dot w/butter and bake at 350 for 30 min
Serve over rice. Even Abbie will eat it :)

7/08/2005 9:35 AM

Impossibly Easy Cheeseburger Pie

2005-07-01T11:59:00.000-07:00

Fast quick and easily made with reduced fat ingredients!

1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

1. Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
2. Stir in remaining ingredients until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Happy Eating
Robyn

6/29/2005 2:30 PM

Miss Patty's Peanut Butter Milk-Shake

2005-06-13T21:10:00.000-07:00

Several scoops vanilla ice cream
1 cup plus more milk
2-3 Tbls. peanut butter, more to taste
optional chocolate syrup

Mix all ingredients in the blender, add milk until milkshake consistancy. If you want to add chocolate syrup you can add it in the blender or drizzle over the top of the shake.

This recipe was given to Jack from his speech therapist at Baylor. We made it and the kids all loved it, I made a second batch that same day.

from Tammy
6/10/2005 9:09 AM

Happy June!

2005-06-08T19:01:00.000-07:00

Okay, is anyone cooking out there? I had a theme for June in mind, but it's not appropriate for hot weather. How about just good summer recipes? What's your favorite? What do you like to do for summer (grilled burgers are too easy -- I think we can all handle those!)

Let's get posting!

Spicy Oven Fries

2005-06-04T12:21:00.000-07:00

This goes great with your hamburgers. It's from Southern Living and it's light(for fries.) I also change it up some but I wanted to include the calories and fat so this is as published.

3 lg baking potatoes (about 2 lbs)
2 T. olive oil
2 T. Creole seasoning
Pam spray

Cut potato lengthwise into 8 wedges
Combine olive oil and seasoning in zip-loc: add the potatoes. Shake to coat. Arrange potatoes, skin down, in a single layer on a baking sheet coated with Pam.
Bake at 450 for 20 min or until golden brown

Calories per 4 wedges: 181(24%from fat) Fat 4.9g; Carb 32g
(Creole Seasoning = Tony Cachere's, ooooh-cha! s.s.)
6/4/2005 10:09 AM

Tater Tot Casserole

2005-06-03T05:33:00.000-07:00

72 tater tots
1 lb extra lean ground beef
1 can lowfat cream of chicken soup
1 can lowfat cream of mushroom soup
3/4 cup Kraft 2% shredded cheddar cheese

Preheat oven to 350

Brown ground beef and drain. Add in soup. Spray a 9 x 13 pan with Pam & arrange tater tots in a single layer on the bottom. Top with beef/soup mix, spread cheese on top. Bake for 30 minutes.
Makes 12 servings and is 4.5 Weight Watcher points a serving
Karene

6/2/2005 9:33 PM

Five Minute Lasagna

2005-06-03T05:32:00.000-07:00

1 (26 oz.) jar of your favorite spaghetti sauce
1 (30 oz.) bag of frozen cheese ravioli (unthawed)
1 (10 oz.) package frozen spinach, thawed and drained
1 (8 oz.) package shredded mozzarella
1/2 cup grated Romano cheese

Preheat oven to 350

Lightly grease a 13 x 9 baking dish and spoon in 1/3 of the sauce. Arrange 1 layer of ravioli, then evenly lay all of the spinach over the top of the ravioli. Top with 1/2 of each cheese. Now cover with another layer of the ravioli, the remaining sauce and the remaining cheese. Tent with foil (don't let cheese touch foil or it will stick) and bake 25 minutes; then uncover and bake 5 to 10 minutes more until bubbly. Serves 6 and really is very quick to put together. My family all likes this even my child who doesn't care for green veges.
Karene

6/2/2005 9:28 PM

Quick & Yummy Strawberry Trifle

2005-06-01T10:22:00.000-07:00

Pound cake cut into cubes
White chocolate-flavored instant pudding, prepared according to package directions
Sliced strawberries
Whipped topping

Layer the cake cubes, pudding and strawberries in a trifle dish, making about three layers. Top with whipped topping.

This is a very pretty and easy summer dessert.
Robin Saylor

Recipe Swap 101

2005-05-20T16:47:00.000-07:00

Welcome to the launch of recipe swap! Please feel free to post a recipe in the comments -- I can move them to the front, then we can all comment and ask questions. The idea for this site was launched from the need for hurried moms to work something new into their recipes that they cook on a regular basis. I may TRY to have a theme for a month. For May, however, the theme is "Get Real!" What is something I will actually make, that my kids will actually eat? For me, the trick is going to be taking the time to post my recipe here. . .!

Bacon Wrapped Chicken Breasts

2005-05-17T13:40:00.000-07:00

from MC Jennings

6 boneless chicken breasts
6 slices ham
6 slices Swiss cheese
12 strips bacon
tarragon
parsley

Pound breasts until 1/4" thick. Top each piece with a slice of ham and 1 slice of cheese. Fold chicken over ham and cheese. Wrap each bundle with 2 strips of bacon. Place in a shallow baking dish and sprinkle with tarragon. Bake in a preheated oven at 350 degrees for 40-45 minutes or until chicken and bacon are browned. Garnish with parsley.

To adapt to crockpot:
I put chicken breasts in sprayed (with Pam) crockpot. I put cheese and bacon on top of each piece of chicken and added 1/4 cup water in bottom. Cook on low for 4-5 hours (I do this because my crockpot has a warming function that while only supposed to warm, continues to cook). The chicken was very moist and tender and so easy.

5/17/2005 8:25 AM

Beef Tips

2005-05-16T14:08:00.000-07:00

by Denise

I have a disclaimer at the start: my 3 year old only wants bean burritos and my 7 year old will eat most anything. So with that said...

I love the crock pot!
Beef Tips
2 lbs. beef tips (or roast that United cuts up for free)
1 can of Campbell's French Onion soup
1 can of Campbell's Golden Mushroom soup

I cut the tips smaller so there is less cutting at the table for the kids. Just put all in the crock pot and cook on LOW all day. Serve over rice or noodles.
Denise

5/16/2005 2:07 PM

Penne Pasta Dish

2005-05-13T11:50:00.000-07:00

This is 'what's for dinner' Monday night. I used to make it ALL the time -- super easy to throw together, and, yes, my kids actually eat zuchini AND red bell peppers in this! (Thrifty hint -- buy red bell peppers when they are on sale. Not on sale they can run up to $2/each! Keep them in the freezer, then just slice them frozen with a good knife)

1/2 pound Italian sausage
1 garlic clove, minced
1 zuchini, diced
1 red bell pepper, diced
1/2 c. mushrooms, sliced
1/2 c. frozen peas
1 14-oz. can diced tomatoes, Italian style
1/2 lb. penne pasta, prepared as directed
4 oz. sour cream

Brown sausage in large 10"-12" skillet. Add garlic clove, saute' for 30-60 seconds (I think the original recipe called for onions, too -- but we're not big on onions here). Add all other veggies and continue to saute' until 'crisp-tender', about 5 minutes. Add can of diced tomatoes, cover and simmer for 20 minutes (while this is simmering, you can be boiling your penne pasta). Stir in cooked pasta (at this point I have to transfer it all to the pasta pot, running out of room in my skillet) then the sour cream until hot.

Melanie’s Chicken Pie

2005-05-13T07:17:00.000-07:00

from Mignon

Pastry for a 2-crust pie*
6 Tblsp butter or margarine
6 Tblsp flour
½ tsp salt
¼ tsp pepper
1-3/4 cups chicken broth
2/3 cup evaporated milk
2 cups cooked chicken, chopped **

Melt the butter; add flour and seasonings. Let bubble. Add liquids and cook slowly until thickened. Add chicken. Pour into pastry-lined pan. Top with rest of pastry. Pinch edges together. Bake at 425 degrees for 35 minutes. Yield: 4 (generous) servings

*I use Pillsbury Pie crust in the refrigerator section.
**If I cook my own chicken, I cook it in water with celery, onion, salt, and Tony’s or some sort of Cajun seasoning. If I use canned chicken (which works pretty well), I season it with Tony’s before adding it to the mixture. Two 10-ounce cans is slightly more than 2 cups of chicken, so I use the two cans for each recipe that I make.

Serve with fruit salad (I really like pear halves topped with mayo and grated cheese) and any green veggie that your family will eat.

5/13/2005 10:16 PM

Pulled Pork

2005-05-13T07:16:00.000-07:00

From Mignon
(originally from Billie Teague)

For each 2 lbs of Boston Butt Pork roast
1 cup brown sugar
1 cup vinegar

Combine brown sugar & vinegar in roaster. Put in roast and add water to cover completely. Cover with a lid and bake at 300 degrees for 12 hours. Remove roast from liquid and let cool. Pull and put in 9 x 13 dish. Mix with Bar-B-Q sauce (I used K. C. Masterpiece hickory; it took an 18-oz bottle for 6 lbs of meat.). Heat, covered, for 1-1½ hours at 200 degrees.

5/13/2005 10:11 PM

Hot Ham Sandwiches

2005-05-13T07:14:00.000-07:00

From Mignon
(Originally from Billie Teague)

¼ cup yellow mustard
1 tsp poppy seed
½ cup grated onion
8 Tblsp butter
8 slices ham, 3/8”-1/2” thick
8 slices Swiss cheese
8 buns

Mix mustard, poppy seeds, butter, and onion. Make 8 sandwiches each consisting of 1/8 of the sauce, one ham slice, and one slice of Swiss cheese. Wrap each sandwich in foil. May be frozen at this point. Bake at 350 degrees for 20 minutes.

5/13/2005 10:09 PM

Faux Focaccia

2005-05-07T10:26:00.000-07:00

Got the idea for this from Rachel Ray's 30-Minute Meals (the TV show, although I currently have the book checked out). She used it as a pizza crust -- my family uses it to PIG out on!

1 refrigerated roll of Pillsbury Italian bread dough
Extra Virgin Olive Oil
Salt
Pepper
Rosemary

Preheat oven to 425*. Cut in half, unroll, and spread in bottom of 8x8 casserole dish that you have put about 1 TBSP. of Extra Virgin Olive Oil in the bottom of (LOTS is great). It won't fit -- just kind of keep folding it over to make it fit. Put in the 2nd half the same way. Puncture the top of the dough with a fork several times, then put another TBSP. (or so) of EVOO on the top. Sprinkle the top of the dough with salt, pepper, and Rosemary (I personally like lots of salt, but it's a personal preference). Put in oven until golden brown (I THINK about 20-25 minutes, but I lose track!) The EVOO will still be sitting on top, but allow the bread to sit for a few minutes after you take it out of the oven -- it just soaks right into the bread making it EXTRA yummy! For calorie counters, it's a definite don't ask, don't tell dish! Rip apart and dig in!

Southwestern Chicken Spaghetti

2005-05-04T15:39:00.000-07:00

Robin Sailor

This is a quick and easy recipe that my daughter loves:

Mix together in a saucepan:
1 large can of chicken from Sam's (you can also boil and bone a chicken if you've got more time)
1 can original Rotel tomatoes, drained
1 can cream of chicken soup
1 can cream of mushroom soup
1 can whole kernel corn, drained
1 cup velveeta cheese, cubed

Heat until creamy and pour over cooked spaghetti. Serve immediately, or you can put in a casserole dish and rewarm to serve later.

Beef -n- noodles

2005-05-03T15:44:00.000-07:00

Originally from Roxanne:

1 lb. ground beef, browned and drained
3 c. egg noodles
2 12 oz. cans of v-8
2 tsp. Worcestire
1 tsp. celery salt
salt and pepper to taste
8 oz. sour cream

3 qt. saucepan -- put in meat, egg noodles, and cover noodles with V-8. Add Worcestire, celery salt, and salt and pepper. Simmer until noodles are done -- 20-25 minutes. Stir in sour cream and heat until warm. A Riley Stirman favorite!

Crock Pot Barbeque Chicken

2005-05-03T11:35:00.000-07:00

Robyn

"an easy and often requested recipe"

Six Frozen Chicken Breasts, One cut up chicken (fresh), or a package of leg quarters (thawed)

1 Bottle of KC Masterpiece Barbeque Sauce

1 Tablespoon of liquid smoke

1/4 C Water

Spray crockpot with cooking spray. Place chicken and then cover with the rest of the ingredients. Cook on low for 8 to 9 hours.

Eat and enjoy!!!!

2005-05-03T11:33:00.000-07:00

"My mother always gave us two choices for dinner: Take it, or leave it."
Buddy Hackett

Fajita Night

2005-05-03T11:32:00.000-07:00

Roxanne

This is Roxanne and I had NO idea that recipe was a "Riley Stirman Favorite." Yahoo.

Okay--here's mine that is a big time no brainer. . .and all of you wonderful moms probably already do it, but it involves MINIMAL cooking and is cheaper than eating out. We had this last night, and my VERY picky children just gobble it up. PLUS everything comes out of a box or bag unless you want to make some of Sarah/Diana Perkins' awesome salsa to go with.

Buy either chicken or beef Fajita meat (available at Sam's AND Wal-Mart(and H-E-Bs.s.))--throw it on a George Foreman-ish grill or just in a skillet on the stove to cook.

Slice thin and serve with. . .

Sour cream
flour tortillas
grated cheese
lettuce (the shredded stuff)
salsa
refried beans
other veggie of choice
tortilla chips

Easy Roast Beef

2005-05-03T11:28:00.000-07:00

Roxanne
If you own a crock pot, you can make this. . .it cooks itself. You have to start it in the morning, but if you know ahead of time you have a booger of a day coming, you will be prepared. I have also cooked it overnight and served it for lunch. The "secret" ingredient would make my Daddy cringe, but Momma has made it for him this way and he is none-the-wiser!

Buy a roast beef--doesn't matter what cut
Trim the fat
Dump salt and pepper all over it and seer (seer=small amount of oil in a skillet--about half an inch deep--heat the oil, put the meat in and cook all sides until just brown to lock in the juices)
Put the seered meat in your crock pot
Make THREE packages of instant brown gravy (I use Pioneer Brown Gravy mix). Just follow the directions on the package.
Pour that on top of your meat.
Turn on low and cook all day (about 6 hours) until meat is fork tender.

This tastes like what your Granny made. . .the meat juices cook into the packaged gravy and makes a "perfect" gravy every time.

Serve with salad, bread, and veggies