Saturday, December 20, 2008
1 pkg. cream cheese softened
1/2 c. cheddar cheese grated
1/3 c. angel flake coconut
1 small jar of mango or apriot chutney
Walnuts or pecans chopped
Sliced green onions
Mix first 3 ingredients and shape into a rectangle and place on a plate. Spread chutney over the top of the cream cheese and then garnish with cranberries, nuts and onions. Serve with crackers.
Tuesday, December 16, 2008
For the topping I covered it in fresh berries the topped it with a glaze which was 1/4 cup sugar, 1 tblsp. corn starch, & one can of hansen's guava nectar, brought to a boil (stirring constantly until thick) cooled then poured over the top.
Saturday, December 13, 2008
2 Quarts Water
3 Cups Sugar
1 Can Limeade from concentrate
1 Litre Bottle of Sprite
Combine all ingredients until sugar is completely dissolved. Freeze over night in a mixing bowl (one that will fit into the punch bowl you are serving it in).
1 hour before serving take out of freezer and put bowl upside down into punch bowl. Once it has started to melt a little on its own, start to chip a way at it with a potato masher and butter knife until it is broken into smaller pieces and like a slush. Continue to mash and add Sprite then serve.
Friday, December 5, 2008
The recipe is simple and only a few ingredients.
6-8 chicken breasts
garlic salt, season salt, a little pepper
3/4 C. sour cream
3/4 C. Mayo
1 can cream of celery soup
1&1/2 C. grated sharp cheese
1 tsp. lemon juice
~season chicken lightly with seasoning and put in 9x13 pan. Combine all other ingredients and pour over skinless chicken breasts. Cover and bake @ 300 for 3 hours. Enjoy:)
Here is the final result. The sauce is so yummy on baked potatoes, broccoli etc. We add the sauce to the whole dinner.
*picture courtesy of my Doug.
Friday, November 28, 2008
8 oz. Velveeta cheese, rolled out between wax paper or scran wrap
8 oz. cream cheese
4 oz. diced green chilies
4 oz. diced olives
Mix cream cheese, green chilies and olives together(I mix them in Kitchen aid). Spread cream cheese mixture on the rolled out cheese. Roll into a log and then serve with crackers.
|I made this recipe for Thanksgiving.......it was so easy and so yummy!!!|
If you love lemon you will love this pie!!!
SOUR CREAM - LEMON PIE
1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. cultured sour cream
1 baked 9" pie shell
1 c. heavy whipping cream, whipped
Lemon twists for garnish
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
Wednesday, November 26, 2008
Sunday, November 9, 2008
(this recipe is doubled- it makes about 5-6 qts of soup)
6 Tblsp. Butter
2 Cups chopped onion
2 Cups chopped celery
2 Cups sliced mushrooms
Saute until everything is tender in a soup pot.
(I added 1 cup carrots diced also just because it seemed like the right thing to do & I didn't have that much celery )
2 Cups cooked chicken -(I added 3 boiled chicken breast diced)
4 Cups of Noodles
Cover everything with water- just barely. I used the water from boiling the chicken & a little more.
4 chicken bouillon cubes
2 cans of cream of chicken soup
Bring to a boil & simmer until the noodles are tender! Salt & pepper to taste.
Wednesday, November 5, 2008
This recipe was given to me by a friend a few years back. I don't make them very often but they are a huge hit when I do. They are so light and fluffy. I usually double the batch and freeze the extras for the kids for breakfast.
2 egg yolks (put whites aside for later in the recipe)
2 c milk
2 c flour
1 T baking powder
1/2 t salt
1/3 c. oil
Mix the above ingredients together in a large mixing bowl. Beat on low until moist and then increase to medium until smooth. In another bowl mix the egg whites until they form stiff peaks. Gently fold in the egg whites in with rest of the ingredients. Cook in your waffle iron until golden brown. (My waffle iron takes about 1 cup of mix for one waffle)
Wednesday, October 22, 2008
This has been a family favorite for a long time and the best part it is quick and easy!! There are a few variations of this recipe but this how I make it most of the time. This is a great recipe for left over turkey or chicken.
2 cups sour cream
2-3 cans of cream of chicken soup
2 pkg Stove Top Stuffing(do not make the stuffing)
2-3 cups of diced chicken or turkey
Combine sour cream and 2 can of soup together with both packages of stuffing and then add chicken. If the casserole seems dry add 3rd can of soup. Bake at 350 degrees for about 30 minutes or until bubbly. This serves about 5 people, if you had a larger family I would double the recipe. Enjoy!
Monday, October 20, 2008
If you give it a try, let me know :)
3 tsp. canola oil
1 medium onion chopped
1/4 cup minced/chopped carrots
1 tsp minced garlic
1 can diced tomatoes & juice blended (my kids don't like tomato chunks in soup..?)
3 cans black beans drained & rinsed
8 cups water
10 chicken bouillon cubes
1 tsp. each dried oregano & dried basil
1/2 tsp black pepper
salt to taste
19 oz. bag of frozen cheese tortellini
In a large soup pot, saute the onion & carrot in the oil until translucent. Add the garlic & stir for maybe 30 seconds. Add everything else except the tortellini & simmer for 5 minutes. Then add the tortellini & simmer until tender. This is a surprisingly fast dinner! I served it with garlic cheese bread.
Friday, October 10, 2008
This is a really easy yummy recipe for clam chowder
1 c. celery (diced)
2 c. cubed potatoes
1/2 onion (diced)
Boil the above in water until tender. Add the juice from the clams to the water to help flavor the veggies.
When veggies are almost done:
Melt 1 c. butter and then add 1 c flour and mix together. Add 6 cups of milk and heat until the roux thickens (if it is too thick you can add some more milk to thin out). Add about 2 t salt and 4 t pepper and about 1/2 T of sugar(you can add more or less salt, pepper or sugar per your taste). When veggies are done drain and add to soup. Add 2 cans of drained diced clams. Heat until everything is warm and enjoy!
***Optional****This is a great soup to serve in bread bowls
Wednesday, October 1, 2008
These are really easy & surprisingly not very spicy. I even made wheat rolls in the bread maker. Look at them green beans! Chloe picked them from our garden.
Sunday, September 28, 2008
This is one of my favorite cookie recipes. It was given to me by a friend several years ago and has become a family favorite. DO NOT double this recipe.....it makes a huge recipe that fills a kitchen aid mixer.
1 cup shortening
3 cups sugar
2 teaspoons vanilla
cream the above ingredients and then add the following:
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
1 large can pumpkin (29 oz can)
Mix together and then add 5 cups of flour and then 1-1 and half bags of chocolate chips.
Bake at 375 degrees for 10-13 minutes(varies depending on your oven) or until light brown.
Wednesday, September 24, 2008
Thursday, September 18, 2008
I got this recipe from an e-mail from Kraft. I took it to a church activity and it was gone within a few minutes. Everyone loved it.......even the blogger moms!! Next time I make I am going to sub the mayo for a lower fat mayo and see how it tastes!!
Hot Parmesan Artichoke Dip
1 14 oz can artichoke hearts drained and chopped
1 c mayo
1 clove garlic minced
1 c grated
2 T chopped tomatoes
2 T sliced
Heat oven to 350. Mix all ingredients except tomatoes and onions. Spoon into shallow ovenproof dish and bake for 20-25 minutes or until hot and bubbly. Sprinkle with tomatoes and onions and serve with crackers. I keep mine warm in a small crock pot.
Sunday, September 14, 2008
Monday, September 1, 2008
Everyone has there own way but here is how I can tomatoes.First off you need a lot of yummy tomatoes from your garden or store. Clean and wash the tomatoes and then put them into boiling water on the stove for about 1-2 minutes(this helps so the skin peels off really easy).
Remove from boiling water and put them into cold water in the sink. Remove one tomato at time and peel the skin off and cut off the stem and any other parts and then cut tomatoes in half or in quarters so they fit into the bottles.
Put tomatoes into quart jars that have been cleaned and sterilized in the dishwasher. Fill jars until just about full (leaving about a1/2 inch or so at the top). Wipe off around the mouth of the jar. I do not add anything to my tomatoes...........this is just what works for my family. Some people add onions and other things but I prefer them plain and then I can add what I want when I use them. Put on lid.......I usually have a pan with my lids on the stove simmering and I pull them out of the hot water as I need them. Add ring to jar.
Put bottles in steamer or hot bath.......I used both ways today. I found out that the food people are saying we should use a hot bath instead of steamer. I steamed my tomatoes for 60 minutes and cooked them in a hot bath for 50 minutes(per the extension service). You start the time on the steamer when the steam comes out of the holes on the side and count the time on the hot bath when the water boils.When finished cooking/steaming I leave them out on the counter to cool. Make sure that they all seal...........if not put the ones that don't seal in the fridge. Mine usually all seal except for one here and there.Write the year on the top of the lid so you can eat the older ones first. Our tomatoes usually get used for taco soup or homemade salsa or whenever a recipe calls for stewed tomatoes. I hope makes sense!
Saturday, August 30, 2008
Tuesday, August 26, 2008
Sunday, August 17, 2008
We started having low land boils every August when our corn is on after one of Kelly's employees introduced them to us and we have had one every year since. It is not hard to do but it is really yummy! We have several people that request a low land boil every year. Here's how to do it.........
You need one larger pot(I usually use one of my canning pots). Fill about 1/2 the pot with water and add one can of "Old Bay Seasoning"(I add the whole can because I make a big batch you can add just half or less of the can it is pretty spicy stuff)......you find it in the spice isle usually on the bottom shelf. Mix the seasoning in the water. Then add red potatoes(enough to feed your family) boil until potatoes are almost done then add 3-4 cut sausages boil for about 5 more minutes then add corn on the cob and boil until corn is just about done and then add 3 pounds of shrimp and then boil until shrimp are done.....about 3-4 minutes. Time to enjoy the yummy food.
Variation: You can use crawdads fresh from the lake instead of shrimp.
3/4 cup white sugar
1 1/2 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
3-4 cups fresh peaches, pitted and sliced
1/4 cup white sugar
1 1/2 cups water
Preheat oven to 375 degrees F. Lightly butter a glass casserole dish.
cream the butter and 3/4 cup sugar.
Add the dry ingredients to the creamed mixture alternately with the milk.
Spread mixture evenly into the baking dish .
(If using canned peaches, drain thoroughly, reserving the juice.) Spoon fruit over batter.
Sprinkle with 1/4 cup sugar. Pour water over the top. This is hard to do- don't worry it'll be alright :)
Bake at 375 degrees for 40 to 50 minutes. During baking the fruit and juice go to the bottom and the batter rises.
This is so good cooled slightly & served with ice cream.
Sunday, August 10, 2008
4-5 batches of popcorn(we use an air popper)
1 pkg marshmallows(10.5 ounces)
Mix marshmallows and popcorn together in a large bow.
2 cubes of butter
1/2 c karo syrup
1 1/3 c sugar
Combine the above ingredients in a pan on the stove. Bring to a boil stirring constantly. Cook for about 2 1/2 minutes or to a soft ball stage(keep stirring). Remove from heat and add 1 tsp vanilla. Pour over popcorn and mix well.
Pour popcorn onto a cookie sheet sprayed with Pam and let it cool off......ENJOY!!!
Friday, July 11, 2008
2 cups crushed Ritz Crackers
3 T grated parmesan cheese
2 t garlic salt
8 boneless skinless chicken breasts(we like dark meat so I use boneless skinless thighs as well)
1 cup plain yogurt
1/4 cup melted butter
Combine crackers crumbs, Parmesan cheese and garlic salt(I crush them all together in a ziploc bag and then put it in a bowl). Dip each piece of chicken in yogurt to coat and then in the crumb mixture.
Arrange in greased 9x13 pan. Drizzle with melted butter. Bake at 350 degrees for about 45 minutes.
Top with the following sauce:
2 cans cream of chicken soup
1 cup sour cream
Combine soup and sour cream together in a pan over low heat. Serve over chicken.