Chicken Stirfry

Tonight I made Chicken Stirfry. Now It wasnt what I consider cooking from scratch. If I was really going to do it right I would have made my stirfry from fresh vegetables, but since I was a bit lazy I used frozen bags of Stirfry veggies.

First- Cook Chicken in a skillet with a little oil until its no longer pink. Then add 1 bag of frozen Stirfry veggies. Cook, stirring occasionally until veggies are tender.
Now my "secret" is that I buy a jar of this stuff for the sauce.

Once the veggies are cooked pour a jar of this on and stir.
I also made some stir fry green beans. I opened a can of home grown green peppers and sauted them in some butter and garlic for a few minutes. Mine were already cooked since they were canned so they were pretty soft but I think it would work better if you used fresh green beans and saute'd them just a little so they are still crunchy.

Chicken Rice Curry & Potato Skins

Tonight for supper we are having Chicken Rice Curry or as my dad always called it "chicken and rice in a hurry". Its a easy casserole to make.
1/2 Cup Chopped onion
1 Cup chopped Celery
1/2 Cup margarine
2 Cups cooked cubed Chicken
1 Cup uncooked rice
1/2 teas Salt
1/4 teas Pepper
1 teas. Curry Powder
2 Cans Cream of Chicken soup
2 Cups milk
1-1/2 Cup Chicken broth
Cook onion and celery in margarine until soft. Combine all ingredients in a cooking dish. Cover and bake for 2 hours at 350,stirring occasionally. Uncover and brown last 10 minutes. Serves 10
I of course cut this recipe in half when I made it. BUT forgot to cut the butter in half. :-( It still turned out yummy!

Then we had Loaded Potato Skins.
Select 3 potatoes of the smaller size. Wash them and wrap in foil. Bake as normal. I baked mine for 1 hour. Take off foil and let cool. Cut the potatoes in half lengthwise. Scoop out with a spoon the inside of the potatoes, leaving 1/2 inch of potato on the skins. Brush the inside and outside of each potato half with vegetable oil and sprinkle with salt. Place in a baking dish and bake at 400 for 10 minutes on each side. Let cool. Once cool sprinkle shredded cheese in the center of each half and bacon pieces. Place back in oven until cheese is melty. Serve with sour cream.

Rhubarb Pie

Rhubarb pie just like my grandma always made. Now, this is my mom's recipe, and her and her 5 sisters argue over who actually has grandma's real recipe since they all have a little different recipe. So we dont know who really has grandma's recipe but my mom's is what I grew up with and its the best in my opinion :-)

Cut up Rhubarb into small dices. Fill your pie pan up about 1/2 full.

Then in another bowl mix together 1 egg, 2 T flour, 3/4 Cup Sugar (I never do quite that much, more like a full 1/2) , dash of salt & 1/2 can of Milnot. Mix together good and pour over rhubarb in pie shell. Sprinkle cinnamon on top.

Bake at 375 for 30 minutes. (In my oven it wasnt done in 30 minutes but my crust was so I took some aluminum foil and covered the crust around the edge and baked it a while longer.

Yum! In my opinion its better when its cold so I always refridgerate it for a while before eating, but you can eat it warm.

Chicken Quesadilla's & Pizza Pockets

First up is Pizza Pockets, sometimes known as stromboli. Its very easy to make since you use refrigerated pizza dough.

1 13.8 oz can Pillsbury refrigerated pizza dough
8 oz pepperoni
5 fresh mushrooms
3/4 cup pizza sauce
Italian seasoning
8 oz shredded cheese
Parmesan cheese
2 Tbsp. melted butter

Spread the pizza dough out in the pan. Sprinkle generously with Parmesan cheese.
Put pepperoni on one half, leaving about a 1/2″ space along the edge.

Wash and slice mushrooms and put over pepperoni.
Sprinkle on some Italian seasoning and spoon pizza sauce over
Add the cheese.
Flip other half of dough over toppings and pinch edges together to seal.

Bake at 400 for 20 - 25 minutes, depending on how browned you like it. Brush melted butter on top right after it comes out of the oven
Sprinkle with some more Parmesan cheese.

Next is . . . . Chicken Quesadillas. These are very simple. It uses only 4 items.

1 lb. boneless chicken breast halves, cubed
1 can Campbell's Southwest Style Pepper Jack soup
1/4 cup water
8 flour tortillas (8″), warmed

Preheat oven to 325. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2″ of the edge. Moisten edge with water.
Fold over and seal. Place on 2 baking sheets . Bake 5 min. or until hot..Cut into wedges and serve with salsa. And/or sour cream. I ate mine with sour cream.

Banana Cake & Spaghetti Bake

Hello and welcome to my food blog. I like the bake and cook so I decided I would start a blog about it to share recipes. . . .
Tonight for supper I made Spaghetti bake, Applesauce, Garlic Bread and Banana Cake. I was planning on making rhubarb pie but had a bunch of banana's that needed to be used up so I make that instead.
Spaghetti Bake
16 oz. Spaghetti noodles
3 eggs, beaten
1 T Vegetable oil
1/2 Cup Parmesan cheese (grated)
2 Cups Mozzarella cheese, divided
dash Garlic powder
Salt & Pepper
12 oz. Jar Spaghetti sauce
Cook spaghetti noodles for 10 minutes in boiling water. Drain.

Meanwhile in another bowl mix together parmesan cheese, 1 cup mozzarella cheese, oil, eggs, garlic powder, salt & Pepper.
Add drained, cooked noodles to this mixture. Pour into a 9X13 greased baking pan. Pour Spaghetti sauce over all. Cover with aluminum foil and bake at 350 for 30 minutes.

After 30 minutes take off the foil and sprinkle 1 cup of mozzarella cheese over dish. Place back in oven til cheese is melted.

Side note: I cut the recipe in half and made a 9X9 dish for us.


Banana Cake with Fudge Frosting

2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)

Fudge Frosting
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.

2. In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

4. Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.