Monday, December 27, 2010
This is a new twist on Veggie soup. It has just enough zip to it. This recipe is for a 6 qt pot.
1/2 of the pot filled with water
6 Beef Bouillon cubes
1 Can Tomato sauce
1 Can Tomatoes & Green chili's
1/2 head of Cabbage , chopped
1 Bag Mixed vegetables, frozen
2 Celery stalks, chopped
Mix together in a pot the water, beef cubes, tomato sauce and celery. Bring to a boil and add tomatos and green chilis, cabbage and mixed veggies. Cook on medium for 1/2 hour at least. I let mine simmer for 2 hours. Oh yum!!!
Monday, December 20, 2010
So here is the recipe, WITH my tweeks
2 LARGE potatoes, shredded or small bag of hashbrowns, cook until soft, drain.
3/4 small box Velvetta cheese
Onion flakes, few dashes
2 teaspoon Garlic powder
1 Sausage link, the long ones, cut into slices then into small chunks
4 oz Sour Cream
Mix all together in a Pot on the stove and add half milk and half water until everything is covered. Cook on medium until cheese is melted. Then add 1 Cup shredded cheddar cheese. Stir til melted.
Tuesday, November 30, 2010
This is my favorite way to use up leftover turkey. Its fairly simple and packs alot of flavor. The cranberries add a unexpected tartness.
2 Cresent Roll tubes
2 Cups turkey, shredded or chopped
1/2 Cup Cranberries, chopped
1/4 Cup chopped Celery
1/2 Cup Mayo
2 Tablespoons Mustard
1 Cup Shredded cheese
2 Tablespoons Parsley
On a baking sheet lay out cresent rolls so that the tips are pointing out. Combine all the other ingredients together and spoon out onto the center of the cresent roll braid. Now over lap the tips of the cresent rolls over the filling so it makes a braid look. Brush with a egg white and bake at 350 for 30 minutes.
Tuesday, November 16, 2010
1 16oz bag of pretzels
2/3 Cup Oil (I use canola oil but you can use any kind of veggie oil)
1/2 cup Sugar
2 T. Cinnamon
In a large bowl combine oil, sugar and cinnamon. Stir until combined. Pour whole bag of pretzels in the bowl. Stir until all the pretzels are covered. Place in a flat cookie sheet and bake at 300 for 15 minutes. Stir pretzels and bake another 15 minutes. Let cool and store in air tight containers.
Monday, November 1, 2010
Sweet Potatoes are so much healthier then regular potatoes and they actually make really good fries. The other night I also used them to make baked potatoes and they were yummy!!
Sweet potato Fries
2 medium size sweet potatoes, peeled
2 T. Olive oil
1 teaspoon Seasoning salt
few dashes salt
few dashes pepper
Cut the sweet potatoes into strips fry size. Put in a bowl, pour olive on, put lid on and shake to coat. Put the rest of the seasonings in and shake again. Place on a cookie sheet and bake at 350 for 20 minutes. Turning every 5-8 minutes.
2 Fish fillets- we used cod cause it was on sale but I usually use tilapia, I think it taste better
1/4 cup orange juice
1 T. Lemon juice
few dashes lemon pepper seasoning
1 garlic clove crushed or 1 teas. garlic powder
In a ziploc bag place fish fillets inside and add all the remaining ingredients. Shake bag to cover all fish pieces well. Place in fridge to marinate at least 30 minutes. We usually cook them on the grill. If you do them on the grill place some aluminum foil down first. Cook them about 15 minutes. Flipping them twice. If you do them in the oven pour fish and marinade in a baking dish and bake at 350 for 30 minutes.
Monday, October 4, 2010
Its fall!!! And that means its time for soup and pumpkin!! The first recipe is for Chili soup. This is a new recipe I tried, its a knock off of Wendy's chili recipe. I liked it, its really spicy/zippy so if you dont like spicy I would suggest not adding a few things. . Ill mention them in the recipe
1/2 # Ground meat (I used ground turkey but you can use ground beef)
1 can Tomato sauce
1 can Green chilis (I would only use 1/2 can of these if you dont like spicy)
1 can Kidney beans
1 can diced tomatoes
3 cups water
1 teaspoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Cumin
Brown meat in a skillet until cooked. Add 1/2 package of taco seasoning mix. In a saucepan combine all the other ingredients and add the meat. Cook on medium low for 2 hours or so. Serve with Shredded cheese.
Fall also means PUMPKIN!! I love pumpkin! I found this recipe on allrecipes.com. Its called
Pumpkin Fluff Dip
8 oz Pumpkin
1/2 carton of Cool whip
1/2 box of vanilla instant pudding mix
Combine together and add some cinnamon or pumpkin pie spice or both. Chill a few hours. Serve with Graham crackers and apple slices.
Another recipe I tried this week was this Pumpkin cake for my moms birthday.
Its a really easy recipe and it taste very good.
Pumpkin Spice Cake
1 box Spice cake mix
12 oz. Pumpkin
Mix together and pour into a greased cake pan. Bake at 350 for 30 minutes or until a toothpick stuck in the middle comes out clean. Cool for 30 minutes. Frost with cream cheese frosting.
And last but not least-
Pumpkin Pie Latte
In a saucepan on the stove add 1/2 cup milk,1 T sugar, few drops vanilla and 1 T pumpkin pie spice. Cook on low until it gets steamy. Meanwhile make 1 very strong cup of coffee using your favorite coffee. When the milk mixture is steaming pour it into a blender and blend on high for 1 minute. Pour coffee into the bottom of a coffee mug and pour blended milk on top. Sprinkle cinnamon on top. Enjoy!
Tuesday, August 31, 2010
1 Banana, cut into 3 chunks
1 Avacado, cut into chunks
Enough water to blend
Blend together til smooth. Freeze in Ice cube trays until solid. Place in freezer safe containers.Freeze.
2 Kiwi- Peeled and chunked
Enough water to blend.
Blend until smooth. Freeze in Ice cube trays until solid.
1 Can Pumpkin (I use homemade canned pumpkin but a store bought works too)
1 Cup Vanilla yogurt
Dash or 2 of Cinnamon
Blend together in blender. Freeze in Ice cube trays.
1 Cup Cooked Chicken
3/4 Cup Applesauce
Blend in Blender with enough water to blend. Freeze.
2 pears, cut into quarters and steamed until soft.
1/2 cup Raspberries, fresh or frozen
Blend together with enough water to blend. Freeze
Sweet Potato Greenbeans
2 Small Sweet potatoes, chunked and cooked until tender
1 Cup Green beans, Cooked
Blend together with water until smooth. Freeze.
2 Peaches, chunked
1 Mango, Chunked
Blend both together with water til smooth. Freeze.
2 Pears, Chunked and cooked until tender
2 Peaches, Chunked
Blend together with water until smooth. Freeze.
1 banana, chunked
Blend together with a little yogurt and some water. Freeze.
1 Cup Applesauce
2 Plums, cut into chunks
Blend together. Freeze.
Chicken Pumpkin and Carrots
1 Can Pumpkin
6 Baby Carrots, cooked until tender
1/2 Cup Cooked Chicken
Blend together until smooth. Freeze.
1/2 Cup cooked Roast meat
2 Potatoes, cooked and cubed
8 Baby Carrots, cooked
Blend together with water until smooth. Freeze.
You can also add cleaned Uncooked Spinach to any of these blends while blending it to add extra nutrients to them. You cant taste the spinach at all.
The original recipe for this calls for apples but this time I decided to mix it up a bit and do apples and blueberries. It was amazing!
First Melt 4 Tablespoons of butter in a 9X13 baking pan in a oven at 350. Once melted place 3 medium sizes apples that have been diced up in the pan.(add blueberries here too if you choose to) Bake at 350 for 10 minutes. Remove from oven and sprinkle cinnamon and brown sugar over apples.
In a blender mix together
1-1/2 Cups milk
1 Cup flour
1 T. Vanilla
1/4 Cup sugar
Blend together until smooth. Pour over apples. Bake for 30-40 minutes.
Serve with Maple Syrup.
Tuesday, August 24, 2010
1/2 to 3/4 c. warm water (105-115 degrees F)
1 pkg. (I Tbsp.) dry yeast
1 tsp. sugar
2 c. flour
1 Tbsp. Vegetable Oil
1/2 tsp. salt
Combine 1/4 c. of the water with the yeast and sugar. Stir to dissolve the yeast, and let stand until bubbly, about 5 minutes. Put the flour, oil and salt into the bowl and process about 5 seconds with a steel blade. Add the yeast mixture to the flour mixture, and process about 10 seconds, or until blended. Turn on the processor and drizzle just enough of the remaining water(I had to use almost 1 cup of water here for each batch) through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so the ball turns around about 25 times. Put the dough ball onto a 14-inch greased pizza pan or lg. cookie sheet (we use a pizza stone, so we just put the dough ball in a greased mixing bowl and cover with plastic wrap). Let stand 10 minutes. Pat dough out so that it covers the pan, leaving a ridge on the edges. Spread with sauce and add toppings.
(I also add basil and garlic powder in when I am mixing in the processor and it adds some flavor to the crust)
Monday, August 23, 2010
1/2# Sausage- I use Jimmy dean mild but I guess if you like a little spice you can use hot sausage or italian sausage
1/2 # Shredded cooked ham
1/2 Cup Milk
1/2 Cup Cracker crumbs
1/2 teas Salt
1/4 teas Pepper
Mix together all ingredients. Divide into the size loaves you would like.(Here is where you would freeze it, then when you take it out let it thaw in the fridge 8 hours or you can bake it right away if your short on time, just allow more baking time. ) Cover with this sauce:
1/8 Cup vinegar
1/4 Cup Brown sugar
1 T. Mustard
mix together and pour over ham loaf in a greased pan. Cover with foil and bake for 1 hour at 350.
Thursday, August 5, 2010
|I got this recipe from Allrecipes.com. I added a few shakes of Cinnamon to give them a little flavor. I cut them into long sticks because Kianna is the primary one that eats them in our house and this way its easier for her to hold. But you can cut them into square, use cookie cutters, whatever!|
1/2 cup shortening
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour1 teaspoon baking powder
1 Cup All purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
|In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.|
|Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.|
|Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.|
Wednesday, July 28, 2010
2 Medium size Zucchinis, sliced into chips
2 pieces of bread, toasted and made into crumbs, very fine
1 T. Garlic Salt
1 T. Seasoned salt
1 Egg white
Put egg white in a bowl and combine all the other ingredients in another bowl. Dunk zucchini chips into egg white and then into the crumb mixture. Lay on a greased cookie sheet and bake at 450 for 10 minutes, flipping them every few minutes and checking them.
Friday, July 23, 2010
I think I posted a recipe for granola bars on here before but this is the perfected version.
4-1/2 Cups Quick oats
1 Cup whole wheat flour
1 teaspoon Baking soda
1 teaspoon vanilla
1 stick + 1/2 cup butter, softened
1/2 cup honey
1/4 Cup Brown sugar
Mix all together and add whatever you would like to it. This batch I added chocolate chips and almonds. Next batch Im going to try adding peanuts and peanut butter chips. You can add raisins and add some cinnamon, or craisins, dried bluberries, raisins. . .etc.
Now the SECRET is to mash down everything into a greased 9X13'' pan and pressed down hard! Bake at 325 for 20 minutes. Then as soon as you pull it out of the oven mash it down again with the bottom of a glass. Otherwise you will just have granola, they wont stay in a bar shape.
When totally cool, cut into bars.
Saturday, July 10, 2010
- 2 pieces (about 8 Oz. Each) Ribeye Steak
- 1 Tablespoon Lawry's Seasoning Salt
- 3 Tablespoons Lemon And Pepper Seasoning
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper, To Taste
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.
Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture.
Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Let steak rest for a couple minutes before digging in.
Sunday, April 25, 2010
1/2 Cup Mayonnaise
1/8 Cup Soy sauce
2 Chicken breast or 4 chicken strips
Combine mayo and soy sauce in a bowl. In a ziploc bag place chicken breast in it and pour mayo & soy sauce mix over. Zip bag closed and shake bag to coat chicken. Let marinate for 4-6 hours. Place on grill and grill for 10 minutes on each side. I sprinkled the chicken with some garlic salt and I think it needed it! Grill until no longer pink inside.
Thursday, April 22, 2010
I got this recipe from 365 days of Slow cooking. Its SOOO good!!
1 cup all-purpose flour
1 cup sugar (divided. this is important, don't just start dumping, read on!)
1 teaspoon baking powder
1/2 cup creamy peanut butter
1/2 cup milk
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder.In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
I have a 6 qt crockpot so I set a glass over safe 4 qt dish inside my crockpot. It worked well.
Sunday, April 18, 2010
So I read up and started making my own. . . . The basic concept is to cook the foods that need to be cooked until they are tender and then stick in a blender with some water/liquid. Blend til smooth but not too watery. Then pour into a Ice cube tray and freeze. When froze pop out and store in ziploc bags or tupperware containers. I usually use 2 or 3 cubes per meal for Ki. Each cube is about 1 oz of food.
So far I have done Pears, Apples, Green beans, Peas, Sweet potatoes. She HATES peas so I wont be doing those anymore but her favorites are pears and sweet potatoes.
She likes banana but its hard to blend that and freeze cause it turns brown. I usually just mash it as she eats it.
Another thing you can try is mashed avocado. No need to cook it, just cut it up and ,mash it/blend it and serve. Its another one that turns brown so its not great to save. BUT i have read that if you pour a bit of lemon juice in it its better OR you can slice the avocado and freeze it in slices then just pull out one slice and mash it to use. Be careful if you decide to mash it and add lemon juice to preserve it because citrus is sometimes hard for babies to digest. Ki doesnt like avocado either so I havent tried any of this.
I have never had asparagus before but while grocery shopping yesterday i found it is pretty cheap for a bunch so I got some. I placed some in a plastic ziploc bag and poured in a little olive oil. Not too much just enough to coat. Then sprinkle it with salt and garlic powder. Shake to coat. I let it sit in the fridge for about 1 hour then stuck it on the grill with our steaks for lunch.
I think they grilled about 15-20 minutes, I turned them about every 5-7 minutes. They were really yummy!! Dont go too heavy on the salt though, I thought mine was a bit salty.
Monday, April 12, 2010
REALLY GOOD grilled but can be cook on the stovetop too.
2 Chicken Breast or 4 Chicken breast strips
1 Can 7up
1 T. Garlic Salt
2 T. Soy sauce
In a ziploc bag place chicken in it and pour in 1/2 can 7up and soy sauce. Sprinkle garlic salt in and shake it to coat. Place in fridge and marinate for at least 6 hours. Place chicken on grill. Mix up the rest of the 7up and 1 teas soy sauce in a baster or a small bowl and sprinkle/brush over chicken every 10 minutes. Cook until no longer pink or however you prefer your chicken.
To cook on stovetop Place thawed chicken in skillet and pour sprite and soy sauce in pan. sprinkle chicken with garlic salt. Cook on medium heat for 10 minutes on each side.
Wednesday, March 31, 2010
It cost around $.40 per "can size" to make this if you use real milk. I used powdered milk and mixed it with water simply because I am out of milk and didnt realize it til I had already started. Lol. So it would be even less im sure if you use powdered milk.
- 1 tbsp. butter
- 3 tbsp. flour
- 1/2 cup any broth (I used a beef bouillon cube to make mine)
- 1/2 cup milk (I used 2%)
- mushrooms, chopped and sauteed (how ever much you desire)
- salt and pepper to taste
- Melt butter in a saucepan over Med-Low heat.
- Stir in flour a little at a time until smooth, then remove from heat.
- Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
- Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
- Add salt and pepper to taste.
Lemon Garlic Chicken
4 Chicken breast
1 cup Chicken broth (or 1 cup water & 2 bullion cubes)
1/4 cup Lemon juice
3 T Parsley flakes
1 T. Lemon pepper seasoning
1 T. Minced garlic or 1 garlic clove minced
In a skillet mix together broth, lemon juice, parsley, lemon pepper and garlic. Stir to mix. Place chicken in the skillet. Cook on medium heat for 10 minutes then flip chicken and cook another 10 minutes. Poke chicken with a fork or cut a piece in half with a knife to make sure its cooked through. Serve with Rice.
Also, I like to make my grilled chicken a bit special so its not so blah.
So when I butter my bread before frying them I sprinkle a little garlic powder and italian seasoning on the buttered side of each piece of bread. Fry like normal.
Monday, March 1, 2010
These are amazing.. which shocked me since they are packaged. BUT they arent pre made and in the cups already. They are actually little packages of brownie mix and you add water and mix, then pour the included package of caramel on top, microwave for 30 sec and let sit for 2 minutes. AHHH So good. Honestly it doesnt taste like its from a box at all.
Not the best for you Im sure but when you NEED chocolate cake these work wonders. .
This is yum yum yum!! And its hot as in temp wise, not spicy hot. Its so yummy served with Peas and Applesauce.
2 Cups cooked chicken, chopped
2 Cups Rice, Cooked
1/2 Cup chopped celery
1/4 Cup Slivered almonds
1/4 Cup Mayonnaise
1 can Cream of Chicken soup
1 T. Lemon juice
Salt & Pepper to taste
Combine all ingredients together and stir until combined. Dump into a greased baking dish.(I used a 9'' pie dish) Crush about 1/2 tube of crackers and melt 1/4 stick of butter and pour butter over crushed crackers. Combine with your fingers until just moistened. Sprinkle crumbs over casserole. Bake at 350 for 25 minutes or until bubbly.
I used more like 1/2 cup of almonds cause I love them and I like crunch in my casserole. And the time to bake it isnt long enough to make the celery soft, they are still nice an crunchy too. If you dont like crunchy celery you may want to bake it a bit longer then.
Here is a good recipe to make your own Cream of Chicken soup instead of buying the canned. Its healthier for you too Im sure. . Although I dont very often make it, I confess I buy it cause I just dont have time to make my own most of the time.
Thursday, January 28, 2010
to see photos of it and the full recipe instructions.
*tip* The recipe below is Pioneer womans. When I made it I didnt use the pimentos or the food coloring. And I used a red pepper instead of a green pepper and I added chopped carrots to it also.
- 1 cup (before Cooking) White Rice
- 2 whole Chicken Breasts
- 8 pieces (to 10) Chicken Bouillon Cubes
- 2 quarts (plus 2 Cups) Water
- ¼ cups Onion
- ¼ cups Green Bell Pepper
- ¼ cups Pimento (drained)
- ¼ cups Celery
- 6 Tablespoons Butter
- 4 Tablespoons Flour
- Yellow Food Coloring
Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.Drain the can of pimentos. Finely dice the vegetables. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the chicken mixture to the broth.Add in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.Ladle into a bowl. Enjoy!
Tuesday, January 26, 2010
While those are cooking combine in a bowl
1 can Kidney beans, UNDRAINED
1 can Cream of mushroom soup
1 can Tomato soup
1/2 pkg Taco seasoning mix
Drain hamburger and rice and add to mixture.
Stir well and place in a oven safe dish or 8X10 pan. Bake at 350 for 1 hour stirring every 15 minutes or so. (i actually only stir it at the 1/2 hour mark then again right before the timer goes off. )
Serve with Shredded cheese, salsa, Sour cream & Chips.
Monday, January 18, 2010
Thursday, January 14, 2010
(recipe from Recipezaar.com)
(photo from chickfila.com)
- In a small bowl, beat egg and stir in milk.
- In a separate bowl, combine flour, powdered sugar, pepper and salt.
- Dip each piece of chicken in milk mixture until moistened.
- Roll chicken in flour mix until completely coated.
- Fry in oil until chicken is golden brown.
- Serve with grilled buttered buns and pickles.
- Make 4 sandwiches.
- You can cut chicken into bite size pieces and make chicken nuggets. They are great too!
I didnt have whole chicken breast, just strips so i made 4 strips which was equal to 2 whole breast. I think it was even better that way cause they were more like chicken fingers and we dipped them in honey mustard sauce.
And one thing i did as people on the recipe site said to do was marinate the chicken in dill pickle juice before coating with the flour and stuff. I let my frozen breast strips thaw in the fridge a few hours then placed them in a ziploc bag with 1/4 cup pickle juice. Shake bag to make sure its all soaked. Let sit for 30 minutes. I turned the bag every few minutes to make sure it was all covered. Then dump out and proceed with instructions. TOTALLY makes the taste!!!