1 small package of butterscotch instant pudding
1 can crushed pineapple and juice
1 cup mini marshmallows
8 oz cool whip thawed
3 cups apple pared and thawed
Mix together
Refrigerate for 1 hour
Serve
Sunday, December 13, 2009
Monday, November 16, 2009
Sloppy Joes or Chili Burgers
2 pounds ground beef
1/4 cup chili powder or more depending on your families tastes
1/2 cup chopped or diced onion
1 Tbsp Worchestershire Sauce
2 cups Ketchup
1/2 cup grated potato or carrot (optional) this thickens and adds additional nutrients and is a great way to sneak veggies into your childs dinner
Brown meat well and then add onion and chili powder. Mix thoroughly then after onion is softned add Ketchup, Worchestershire Sauce and finally potatos or carrot. Simmer until veggies are tender. You may need to add a small amount of water to prevent from sticking. Serve over buns with shredded cheese, chopped raw onion and great with veggies and dip or potato chips - Delicious and Quick
Cheryl Leavitt
1/4 cup chili powder or more depending on your families tastes
1/2 cup chopped or diced onion
1 Tbsp Worchestershire Sauce
2 cups Ketchup
1/2 cup grated potato or carrot (optional) this thickens and adds additional nutrients and is a great way to sneak veggies into your childs dinner
Brown meat well and then add onion and chili powder. Mix thoroughly then after onion is softned add Ketchup, Worchestershire Sauce and finally potatos or carrot. Simmer until veggies are tender. You may need to add a small amount of water to prevent from sticking. Serve over buns with shredded cheese, chopped raw onion and great with veggies and dip or potato chips - Delicious and Quick
Cheryl Leavitt
Chicken Soup
This is the easiest recipe. Take a whole chicken (can be frozen but you should rinse) and place into a large soup pot - cover with cold water add a couple of celery stalks (whole), a few whole carrots and a medium onion (peeled and halved). Add about 4 Tbsp salt and enough pepper to taste (if you have peppercorns this is a better option). Bring to a boil then reduce heat and let simmer on low for a couple of hours (the longer the better the broth).
After a couple of hours, strain broth into another pot. Take out your celery and carrots and dice and add to broth. Shred your cooked chicken (and remove skin and bones) and add to pot. I add a few frozen peas 5 minutes before serving cause Dad (Uncle Dan) loves them.
Now for the homemade noodles, they are quite easy to make and make your soup that much more hearty. You will need 1 whole egg and 2 egg yolks, 1 3/4 cups flour with an additional 1/4 cup for kneading. 1 Tbsp vegetable oil and some salt (not too much go easy). Take the egg, yolks, oil and enough water to make 1/3 cup liquid(you may need a little more). Mix thoroughly and add to flour and salt (if you have a Bausch mixer or food processor or mixmaster it will make this next step easier). Blend well and knead for minimum 10 minutes (your mixers will save the elbow grease). Let rest for a few minutes then cut dough ball in half and roll out on a floured counter until thin - then take a pizza cutter and cut your noodles into desired shape and lenth. Add to pot and bring to a rolling boil. At least 10 - 15 minutes.
Serve with crackers, cheese, rolls, sourdough, french bread or any of your favorite breads. To cut corners - you could use chicken breasts and packaged egg noodles. Enough for a hearty meal and some to freeze.
Cheryl Leavitt
After a couple of hours, strain broth into another pot. Take out your celery and carrots and dice and add to broth. Shred your cooked chicken (and remove skin and bones) and add to pot. I add a few frozen peas 5 minutes before serving cause Dad (Uncle Dan) loves them.
Now for the homemade noodles, they are quite easy to make and make your soup that much more hearty. You will need 1 whole egg and 2 egg yolks, 1 3/4 cups flour with an additional 1/4 cup for kneading. 1 Tbsp vegetable oil and some salt (not too much go easy). Take the egg, yolks, oil and enough water to make 1/3 cup liquid(you may need a little more). Mix thoroughly and add to flour and salt (if you have a Bausch mixer or food processor or mixmaster it will make this next step easier). Blend well and knead for minimum 10 minutes (your mixers will save the elbow grease). Let rest for a few minutes then cut dough ball in half and roll out on a floured counter until thin - then take a pizza cutter and cut your noodles into desired shape and lenth. Add to pot and bring to a rolling boil. At least 10 - 15 minutes.
Serve with crackers, cheese, rolls, sourdough, french bread or any of your favorite breads. To cut corners - you could use chicken breasts and packaged egg noodles. Enough for a hearty meal and some to freeze.
Cheryl Leavitt
Clam Chowder
1 c onions finely chopped
1 c diced celery
2 c very finely diced potatoes
2 cans (6.5 oz each) minced clams and juice
3/4 c butter
3/4 c flour
1 qt half and half
1 1/2 t salt
pepper to taste
½ tsp sugar
Drain juice from clams and pour over vegetables in very small saucepan, add enough water to barely cover and simmer, covered, over medium heat until barely tender.In the meantime, melt butter, add flour and blend. Cook stirring constantly. Add cream and cook and stir with wire whip until smooth and thick (this is important). Add undrained vegetables, clams and sugar and heat through. Do not boil. Season with salt and pepper. Watch that this doesn't scorch - cream soups are bad for that - stir constantly to avoid this problem. Will ruin your soup. Cheryl Leavitt
1 c diced celery
2 c very finely diced potatoes
2 cans (6.5 oz each) minced clams and juice
3/4 c butter
3/4 c flour
1 qt half and half
1 1/2 t salt
pepper to taste
½ tsp sugar
Drain juice from clams and pour over vegetables in very small saucepan, add enough water to barely cover and simmer, covered, over medium heat until barely tender.In the meantime, melt butter, add flour and blend. Cook stirring constantly. Add cream and cook and stir with wire whip until smooth and thick (this is important). Add undrained vegetables, clams and sugar and heat through. Do not boil. Season with salt and pepper. Watch that this doesn't scorch - cream soups are bad for that - stir constantly to avoid this problem. Will ruin your soup. Cheryl Leavitt
Tuesday, October 27, 2009
Mexican casserole
this one I got from Lisa's friend Kerry. It is a family favorite.
1 pound ground beef
1 medium onion
1 can cream of chicken soup
1 cup tomatoes( I leave this out)
1 can (8-10 oz) enchilada sauce
1 (4oz) can chopped mild green chilies
1 tsp salt
1/2 tsp oregano
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp garlic powder
1/8 tsp chili powder
8-10 flour tortillas torn into pieces
2 cups shredded cheddar cheese 1 cup shredded jack cheese
Brown beef with onion. Drain. Add remaining ingredients, EXCEPT tortillas and cheese.Layer 4 or 5 torn tortillas on bottom of 9 by 13 pan. top with half meat mixture. Layer remaining tortillas and meat mixture. Top with cheese. Bake at 350 for 30 min.
1 pound ground beef
1 medium onion
1 can cream of chicken soup
1 cup tomatoes( I leave this out)
1 can (8-10 oz) enchilada sauce
1 (4oz) can chopped mild green chilies
1 tsp salt
1/2 tsp oregano
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp garlic powder
1/8 tsp chili powder
8-10 flour tortillas torn into pieces
2 cups shredded cheddar cheese 1 cup shredded jack cheese
Brown beef with onion. Drain. Add remaining ingredients, EXCEPT tortillas and cheese.Layer 4 or 5 torn tortillas on bottom of 9 by 13 pan. top with half meat mixture. Layer remaining tortillas and meat mixture. Top with cheese. Bake at 350 for 30 min.
Tater Tot casserole
1 lb. ground beef
1 large pkg of tater tots
1 pkg. sloppy joe mix
1 c grated cheese
1 8 oz can of tomato sauce
2 cans cream of mushroom soup
2 c frozen corn, cooked
brown ground beef and add sloppy joe mix and tomato sauce. Layer on bottom of 9 by 13 pan. Layer corn on top of ground beef. Layer soup on top of corn. top with tater tots. sprinkle cheese on top. Bake at 375 for 45 min or until done.
1 large pkg of tater tots
1 pkg. sloppy joe mix
1 c grated cheese
1 8 oz can of tomato sauce
2 cans cream of mushroom soup
2 c frozen corn, cooked
brown ground beef and add sloppy joe mix and tomato sauce. Layer on bottom of 9 by 13 pan. Layer corn on top of ground beef. Layer soup on top of corn. top with tater tots. sprinkle cheese on top. Bake at 375 for 45 min or until done.
Easy Cinnamon rolls
I love this recipe. It is so fast and so good. My family gets so excited when I make these.
1 loaf of frozen bread dough
3/4 cup brown sugar
1/3 cup melted butter
2 tbsp cinnamon
roll out dough to large rectangle. Brush on butter, spread sugar and cinnamon on top of butter. Roll up like jelly roll. Cut into 1 inch slices. Put in 9 by 13 greased pan. Cover, let rise until double. Bake at 375 for 15-20 min. Drizzel with icing while hot. I use the powdered icing sugar recipe from Better Homes and Garden and make sure it is thin.
1 loaf of frozen bread dough
3/4 cup brown sugar
1/3 cup melted butter
2 tbsp cinnamon
roll out dough to large rectangle. Brush on butter, spread sugar and cinnamon on top of butter. Roll up like jelly roll. Cut into 1 inch slices. Put in 9 by 13 greased pan. Cover, let rise until double. Bake at 375 for 15-20 min. Drizzel with icing while hot. I use the powdered icing sugar recipe from Better Homes and Garden and make sure it is thin.
Hearty Chicken Bake
this is a new favorite of mine and you can make it really fast.
3 cups hot mashed potatoes ( I use potato buds and make 6-7 servings)
1 cup shredded cheese
1 can ( 2.8 oz) french fried onions
1.5 cups of cubed chicken
1 pkg (10 oz) frozen mixed veggies
1 can cream of chicken soup
1/4 cup milk
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp black pepper
preheat oven to 375. In medium bowl, combine mashed potatoes, 1/2 cup cheese, and 1/2 cup french fried onions. Spoon mixture into greased 1 1/2 quart casserole dish. Using back of spoon spread potatoes across bottom and up side of dish to form a shell.In large bowl combine chicken, vegetables, soup, milk, and seasoning. Pour into potato shell.Bake uncovered for 30 min. top with remaining cheese and onions and bake uncovered for 3 min or so. Let stand before serving.
-I usually put all the onions in the potato shell. I add way more cheese to the top ofcourse.
3 cups hot mashed potatoes ( I use potato buds and make 6-7 servings)
1 cup shredded cheese
1 can ( 2.8 oz) french fried onions
1.5 cups of cubed chicken
1 pkg (10 oz) frozen mixed veggies
1 can cream of chicken soup
1/4 cup milk
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp black pepper
preheat oven to 375. In medium bowl, combine mashed potatoes, 1/2 cup cheese, and 1/2 cup french fried onions. Spoon mixture into greased 1 1/2 quart casserole dish. Using back of spoon spread potatoes across bottom and up side of dish to form a shell.In large bowl combine chicken, vegetables, soup, milk, and seasoning. Pour into potato shell.Bake uncovered for 30 min. top with remaining cheese and onions and bake uncovered for 3 min or so. Let stand before serving.
-I usually put all the onions in the potato shell. I add way more cheese to the top ofcourse.
Ham and Broccoli Stromboli
1 pkg refrigerated pizza dough
1 can of cream of celery soup
1-2 cups cooked chopped broccoli
1-2 cups cubed cooked ham
2 cups of shredded cheese
1. Preheat oven to 400. Unroll dough onto greased baking sheet. Se aside.
2. Mix soup, broccoli, and ham. Spread mixture down center of dough. Top with cheese. Foldalong sides of dough over filling and pinch to seal.
3. Bake for 20 min. Slice and serve.
I also do a pizza version of this. Spread pizza sauce in the middle and add whatever pizza ingredients I want. My family loves this version the best.
1 can of cream of celery soup
1-2 cups cooked chopped broccoli
1-2 cups cubed cooked ham
2 cups of shredded cheese
1. Preheat oven to 400. Unroll dough onto greased baking sheet. Se aside.
2. Mix soup, broccoli, and ham. Spread mixture down center of dough. Top with cheese. Foldalong sides of dough over filling and pinch to seal.
3. Bake for 20 min. Slice and serve.
I also do a pizza version of this. Spread pizza sauce in the middle and add whatever pizza ingredients I want. My family loves this version the best.
Easy Peezy Good Dinner
I never planned on making this...but did and it was so good.
1 box mac and cheese and milk and butter
1 can Hormel Chile without beans
1/2 cup grated cheddar cheese
sprinkle of chile powder (optional)
make Mac and Cheese and set aside. warm your chile. When hot mix with Mac and Cheese. Put in dish and top with cheese.
1 box mac and cheese and milk and butter
1 can Hormel Chile without beans
1/2 cup grated cheddar cheese
sprinkle of chile powder (optional)
make Mac and Cheese and set aside. warm your chile. When hot mix with Mac and Cheese. Put in dish and top with cheese.
Saturday, September 5, 2009
Chicken Alabam-this is a great recipe!
Corey LOVES this!
Chicken breasts
2/3 cup butter
2/3 cup flour
1/3 cup chopped onions
1 tsp paprika
14 oz can chicken stock
1 tsp salt
3/4 cup evaporated milk
1/4 tsp pepper
1/2 tsp lemon juice (I splash in a little more)
1/4 tsp thyme
3 tbsp. pimientos (in the pickle aisle)
Dredge chicken pieces with mixture of flour, paprika,salt, pepper and thyme. Save remaining flour mixture. Brush chicken with 1/3 cup melted butter and brown in oven for 20 min at 350. Saute onion lightly in 1/3 cup butter for about 5 min. Stir in excess flour from dredging chicken (Should be 1/3 cup). Stir in soup stock. Cook and stir until thickened. Add milk, cook on med/low heat until smooth and thick. Add lemon juice and pimiento: blend well. Pour sauce over chicken,cover, and bake for an additional 50 min at a reduced heat of 325...or until chicken is fork tender.
This is a great recipe to make huge quantities of for big get togethers, ward functions...etc....
Chicken breasts
2/3 cup butter
2/3 cup flour
1/3 cup chopped onions
1 tsp paprika
14 oz can chicken stock
1 tsp salt
3/4 cup evaporated milk
1/4 tsp pepper
1/2 tsp lemon juice (I splash in a little more)
1/4 tsp thyme
3 tbsp. pimientos (in the pickle aisle)
Dredge chicken pieces with mixture of flour, paprika,salt, pepper and thyme. Save remaining flour mixture. Brush chicken with 1/3 cup melted butter and brown in oven for 20 min at 350. Saute onion lightly in 1/3 cup butter for about 5 min. Stir in excess flour from dredging chicken (Should be 1/3 cup). Stir in soup stock. Cook and stir until thickened. Add milk, cook on med/low heat until smooth and thick. Add lemon juice and pimiento: blend well. Pour sauce over chicken,cover, and bake for an additional 50 min at a reduced heat of 325...or until chicken is fork tender.
This is a great recipe to make huge quantities of for big get togethers, ward functions...etc....
Meatball Stew- Crockpot!
This is yummy now that it is getting colder out.
1 lb prepared meatballs (I like Costco frozen meatballs)
4 medium potatoes...peeled and diced
4 medium carrots... peeled and diced
1 large onion...diced
1/2 cup ketchup
1/2 cup water
1 1/2 tsp vinegar
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 gravy mix packet (beef flavored)
However much water the packet calls for...probably about a cup
Place meatballs, potatoes, carrots and onion in crockpot. Mix the rest of the ingredients together and pour over stew. Cook on high 4 to 5 hours. I would be inclined to put a little more spices and a touch more vinegar than this recipe calls for...but that is just me!
1 lb prepared meatballs (I like Costco frozen meatballs)
4 medium potatoes...peeled and diced
4 medium carrots... peeled and diced
1 large onion...diced
1/2 cup ketchup
1/2 cup water
1 1/2 tsp vinegar
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 gravy mix packet (beef flavored)
However much water the packet calls for...probably about a cup
Place meatballs, potatoes, carrots and onion in crockpot. Mix the rest of the ingredients together and pour over stew. Cook on high 4 to 5 hours. I would be inclined to put a little more spices and a touch more vinegar than this recipe calls for...but that is just me!
Steak Simmer in Tomatoes
I don't know what to call this because it is somthing I just made up....that's how I roll!
So I sautee fresh minced garlic in olive oil for just a few seconds....don't burn it!!
Then I pour in a can or two of crushed tomatoes....shake a little salt in......then toss in some stewing beef. Then I let it simmer for a good couple of hours. It makes the meat really tender.
The I serve it over any kind of pasta and a green salad. It is really simple but really delicious!
So I sautee fresh minced garlic in olive oil for just a few seconds....don't burn it!!
Then I pour in a can or two of crushed tomatoes....shake a little salt in......then toss in some stewing beef. Then I let it simmer for a good couple of hours. It makes the meat really tender.
The I serve it over any kind of pasta and a green salad. It is really simple but really delicious!
Sweet and Sour Pork Chops
Pork Chops....I used thin sliced.....season with salt and pepper and fry on both sides....only a few minutes per side.....that is the secret to a tender juicy chop....don't over cook it!!!! (or undercook it:)
Once it is cooked, I lay them on a serving plate and top with this sauce:
3 tbsp soy sauce
3 tbsp ketchup
2 tsp. honey
Heat through and pour over pork chops. I usually double the sauce amount cuz we like it saucy!!
Once it is cooked, I lay them on a serving plate and top with this sauce:
3 tbsp soy sauce
3 tbsp ketchup
2 tsp. honey
Heat through and pour over pork chops. I usually double the sauce amount cuz we like it saucy!!
Lemon Chicken
I made this last week and it was really yummy!
Dip chicken pieces (boneless breasts or thighs would be best, but I used leg quarters and it turned out good)
Dredge the chicken first in cornstarch, then in egg, then in flour seasoned with salt and pepper.
Brown in frying pan with a little oil.
Place in 9x13 pan and bake the rest of the way....about 1 hour for bone-in chicken....30 to 45 for boneless.
Top with this sauce:
2/3 cup lemon juice
1/2 cup honey
1/4 cup chicken broth
2 tbsp. soy sauce
2 tsp. grated lemon peel
1 1/2 tbsp cornstarch
Heat over medium heat until thickened.....pour hot over chicken.
***I served this with Grandma Leavitt's Rice and Vermicelli Pilaf...it was soooo good. If you haven't made her pilaf, I strongly recommend it....my kids loved it!*****
Dip chicken pieces (boneless breasts or thighs would be best, but I used leg quarters and it turned out good)
Dredge the chicken first in cornstarch, then in egg, then in flour seasoned with salt and pepper.
Brown in frying pan with a little oil.
Place in 9x13 pan and bake the rest of the way....about 1 hour for bone-in chicken....30 to 45 for boneless.
Top with this sauce:
2/3 cup lemon juice
1/2 cup honey
1/4 cup chicken broth
2 tbsp. soy sauce
2 tsp. grated lemon peel
1 1/2 tbsp cornstarch
Heat over medium heat until thickened.....pour hot over chicken.
***I served this with Grandma Leavitt's Rice and Vermicelli Pilaf...it was soooo good. If you haven't made her pilaf, I strongly recommend it....my kids loved it!*****
Sunday, March 15, 2009
BBQ Pork on a bun
This is easy and really good.
1 cup water
1 diced onion
1 pork roast
Place in a slow cooker and let simmer on high for 12 hours. Drain liquid, saving 1 cup. Shred Pork and then return into the slow cooker.
Add:
1 bottle of BBQ Sauce
1 cup reserved liquid
Simmer for an additional 2 hours in slow cooker. Serve on bun or as desired.
1 cup water
1 diced onion
1 pork roast
Place in a slow cooker and let simmer on high for 12 hours. Drain liquid, saving 1 cup. Shred Pork and then return into the slow cooker.
Add:
1 bottle of BBQ Sauce
1 cup reserved liquid
Simmer for an additional 2 hours in slow cooker. Serve on bun or as desired.
Saturday, January 17, 2009
Slow cooker Beef Dip
Ingredients:
4 pound beef chuck roast
1 tbsp. minced garlic
1 tbsp. dried rosemary
1 cup soy sauce
6 cups water
Sliced onions
Place roast in slow cooker. Season with garlic and rosemary. Pour in soy sauce & water. Add onions. Cook on low setting for 6-10 hours. This is so yummy. It may seem like too much water, but if you cut back the amount the au jus will be too strongly flavored. This should make enough for a family of 4 and a full meal to freeze.
Serve on crusty buns. I'm sure you could add green peppers and cheese for more of a philly cheesesteak sandwich.
Enjoy. It really is the yummiest and easiest ever.
4 pound beef chuck roast
1 tbsp. minced garlic
1 tbsp. dried rosemary
1 cup soy sauce
6 cups water
Sliced onions
Place roast in slow cooker. Season with garlic and rosemary. Pour in soy sauce & water. Add onions. Cook on low setting for 6-10 hours. This is so yummy. It may seem like too much water, but if you cut back the amount the au jus will be too strongly flavored. This should make enough for a family of 4 and a full meal to freeze.
Serve on crusty buns. I'm sure you could add green peppers and cheese for more of a philly cheesesteak sandwich.
Enjoy. It really is the yummiest and easiest ever.
Tuesday, January 13, 2009
Welcome to our newset member MIKE
we are so excited to have our newest member Mike. The coolest little brother I have. He is a pro chef and is going to share his tips and recipes with us!
We have quite the cooking talent in our family I must say!
We have quite the cooking talent in our family I must say!
Monday, January 12, 2009
Hamburger Soup...Lisa style
Both of my sisters LOVE this soup. Laura asked me to post it. Just for the record, my sisters pump me up way more than I deserve.....I'm lucky to have such sweet sisters! I love this soup, I don't actually have a "recipe" since I rarely cook using recipes. I just go in the kitchen and do it.
Ground Beef
Onion
Celery, sliced
Carrots, sliced
Fresh garlic...(if you don't know what to do with a real live garlic, call me or buy minced garlic in a bottle)
-Sautee the above in a large soup pot with a bit of olive oil , if needed. Go ahead and toss in some salt and pepper. NOTE***Add garlic last. (yes you can substitue garlic powder at this point but it isn't as good as REAL garlic)
-Once the beef is no longer pink, if there is alot of grease in your pot...drain it, EVEN IF the veggies aren't totally soft yet.
1 large can of tomato juice
4 cups, or so, of beef broth ( really flavourful broth at this point is a MUST!!! Don't humiliate me by adding plain water)
-Add these liquids to the beef/veggie mixture. Toss in a bay leaf or two and throw in some basil and oregano. If it looks like it needs more liquid, reach for more beef broth. Remember that in a little while we are going to add pasta and it will soak up some liquid.
-This can now sit in your crockpot for the afternoon or turn your stove down to low and let it hang for a few hours.
fresh spinach
orzo OR acini de pepe (those are both found in the pasta aisle, they are teeny tiny bits of pasta and are lovely in this soup...Laura says the "acini de pepe" MADE the soup!!!!! Or if you want it more Kid-friendly, add alphabet noodles...
-About 45 min before serving, stir in the fresh, washed spinach. Use lots because it wilts down. Also stir in about 1 cup of your dry pasta of choice of the day. Keep the heat on low and allow the pasta to cook to double in size. Take out the bay leaf and VOILA!!! Your soup is ready to eat. It tastes even better the next day and freezes well.
Ground Beef
Onion
Celery, sliced
Carrots, sliced
Fresh garlic...(if you don't know what to do with a real live garlic, call me or buy minced garlic in a bottle)
-Sautee the above in a large soup pot with a bit of olive oil , if needed. Go ahead and toss in some salt and pepper. NOTE***Add garlic last. (yes you can substitue garlic powder at this point but it isn't as good as REAL garlic)
-Once the beef is no longer pink, if there is alot of grease in your pot...drain it, EVEN IF the veggies aren't totally soft yet.
1 large can of tomato juice
4 cups, or so, of beef broth ( really flavourful broth at this point is a MUST!!! Don't humiliate me by adding plain water)
-Add these liquids to the beef/veggie mixture. Toss in a bay leaf or two and throw in some basil and oregano. If it looks like it needs more liquid, reach for more beef broth. Remember that in a little while we are going to add pasta and it will soak up some liquid.
-This can now sit in your crockpot for the afternoon or turn your stove down to low and let it hang for a few hours.
fresh spinach
orzo OR acini de pepe (those are both found in the pasta aisle, they are teeny tiny bits of pasta and are lovely in this soup...Laura says the "acini de pepe" MADE the soup!!!!! Or if you want it more Kid-friendly, add alphabet noodles...
-About 45 min before serving, stir in the fresh, washed spinach. Use lots because it wilts down. Also stir in about 1 cup of your dry pasta of choice of the day. Keep the heat on low and allow the pasta to cook to double in size. Take out the bay leaf and VOILA!!! Your soup is ready to eat. It tastes even better the next day and freezes well.
Chicken Pilsbury Bundles
Nadia requested that I post this. This is one of our family faves. Laura makes something similar to this....this is how I make them:
You will need:
Pilsbury crescent rolls,1 pkg is never enough, use 2
Cooked, diced chicken (I like chicken tenders)
Cream cheese...Approx 1 brick
Sliced green onion
Crushed corn flakes
2 eggs, beaten
So here's my method:
-Mix the diced chicken, softened cream cheese, and green onion in a big bowl. Set aside.
-Beat eggs in a cereal size bowl, set aside.
-Crush the corn flakes (I do it in a ziploc bag), pour into a cereal bowl and set aside.
-Take the crescent rolls and seperate them. Each roll is a triangular shape. Using a table knife, cut off a corner of the triangle and replace it onto the roll making it a square. (make sense?) Push down on the dough to adhere it back together and stretch it out in size a bit.
-Scoop a spoonful of chicken mixture into the centre of the roll. Don't use too much!
-Gather all the sides and ends of the roll and seal together...pinching a bit with your fingers.
-Dip all sides of the bundle first in egg, and then the corn flakes and then place pinched side down onto a cookie sheet.
-Bake at 375 for hmmm. ..I forget...10 to 15 min or until they turn golden brown.
Serve with a sauce of cream of chicken soup diluted a bit with milk and heated through. Also tastes amazing when served with a crisp green salad and Italian vinegraitte.
You will need:
Pilsbury crescent rolls,1 pkg is never enough, use 2
Cooked, diced chicken (I like chicken tenders)
Cream cheese...Approx 1 brick
Sliced green onion
Crushed corn flakes
2 eggs, beaten
So here's my method:
-Mix the diced chicken, softened cream cheese, and green onion in a big bowl. Set aside.
-Beat eggs in a cereal size bowl, set aside.
-Crush the corn flakes (I do it in a ziploc bag), pour into a cereal bowl and set aside.
-Take the crescent rolls and seperate them. Each roll is a triangular shape. Using a table knife, cut off a corner of the triangle and replace it onto the roll making it a square. (make sense?) Push down on the dough to adhere it back together and stretch it out in size a bit.
-Scoop a spoonful of chicken mixture into the centre of the roll. Don't use too much!
-Gather all the sides and ends of the roll and seal together...pinching a bit with your fingers.
-Dip all sides of the bundle first in egg, and then the corn flakes and then place pinched side down onto a cookie sheet.
-Bake at 375 for hmmm. ..I forget...10 to 15 min or until they turn golden brown.
Serve with a sauce of cream of chicken soup diluted a bit with milk and heated through. Also tastes amazing when served with a crisp green salad and Italian vinegraitte.
Sunday, January 11, 2009
Welcome Jason and John
A big welcome to our newset members Jason and John. Ok...so maybe Jason works a million hours and John is a busy Senior manager at a top accounting firm and is in the Bishop ric.... but Jason is a bbq king and for some reason this great cook...where did that come from? And John is a certified baker. So...you should really be doing your family duty by running this site. We look forward to all your tips and upcoming recipes. LOL! I love you both...and seriously....how did you both turn out to be so good at cooking and baking? I LOVE it!
p.s. and we need Tarra on here..she has some amazing recipes. Her lemon chicken is the best!
p.s. and we need Tarra on here..she has some amazing recipes. Her lemon chicken is the best!
yummy kid snack Banana yogurt Pops
Cut bannana into pieces and place on skewer or popsicle stick
dredge in yogurt
roll in rice krispies
Freeze
Serve when completely frozen
Another snack my kids love is frozen fruit of any kind. I like to buy grapes and put them on skewers and freeze them and they taste like candy when they are frozen. My kids love them on a hot day. Any kind of fruit placed on a skewer ( popsicle stick for the little ones) and I freeze it and it is always a hit.
By Laura
dredge in yogurt
roll in rice krispies
Freeze
Serve when completely frozen
Another snack my kids love is frozen fruit of any kind. I like to buy grapes and put them on skewers and freeze them and they taste like candy when they are frozen. My kids love them on a hot day. Any kind of fruit placed on a skewer ( popsicle stick for the little ones) and I freeze it and it is always a hit.
By Laura
Chocolate Pudding cake
This recipe is so good I almost want to just keep it to myself.....but I will share it I guess....lol
Cake:
1 c flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 tbsp cocoa
1/2 milk
2 tbsp melted butter
2 tsp vanilia
Mix together dry ingredients. Stir in Wet ingredients. Spread into 9 by 9 by 2 in pan.
Pudding
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Mix together brown sugar and cocoa. Sprinkle evenly over batter. Pour hot water over all. BAke at 350 for 30-45 min, depending on your oven.
note: for a 9 by 13 pan I 1 1/2 the recipe
by Laura
Cake:
1 c flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 tbsp cocoa
1/2 milk
2 tbsp melted butter
2 tsp vanilia
Mix together dry ingredients. Stir in Wet ingredients. Spread into 9 by 9 by 2 in pan.
Pudding
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Mix together brown sugar and cocoa. Sprinkle evenly over batter. Pour hot water over all. BAke at 350 for 30-45 min, depending on your oven.
note: for a 9 by 13 pan I 1 1/2 the recipe
by Laura
CONGRATS ELISE
Congrats ELise on the new baby girl. I can't wait to hear her name. We are excited to meet her. I wish we lived closer so we could bring you some yummy food.
Friday, January 9, 2009
Crazy Good Roast Beef!
I made this recently and every bite was to DIE for!!!
-Place your roast in your crockpot. Lately I have been buying the 2 packs of eye of round at Costco...
-Pour 2 cans of tomato soup on top of the roast.
-Sprinkle 1 and a half to 2 packs of dry Lipton onion soup over that.
-Cook on low for the day or on high for the afternoon.
-Slice or shred the meat and place back in the sauce to serve.
Last week I served this with buttered carrots and mashed potatoes. I found at Fred Meyers they sell Sour Cream tubs with chives already mixed in. I added this to my mashed potatoes and they were heavenly!!!
You can also throw sliced carrots or potatoes into the crockpot with the roast before adding the soup and seasoning for an amazing tasting alternative......my mom used to make this kind of roast for us growing up and it was a favourite!! You can thank us later!
-Place your roast in your crockpot. Lately I have been buying the 2 packs of eye of round at Costco...
-Pour 2 cans of tomato soup on top of the roast.
-Sprinkle 1 and a half to 2 packs of dry Lipton onion soup over that.
-Cook on low for the day or on high for the afternoon.
-Slice or shred the meat and place back in the sauce to serve.
Last week I served this with buttered carrots and mashed potatoes. I found at Fred Meyers they sell Sour Cream tubs with chives already mixed in. I added this to my mashed potatoes and they were heavenly!!!
You can also throw sliced carrots or potatoes into the crockpot with the roast before adding the soup and seasoning for an amazing tasting alternative......my mom used to make this kind of roast for us growing up and it was a favourite!! You can thank us later!
Spanish Rice
Ok so there are 2 methods I have used...take your pick:
#1....Saute about half an onion in some butter or olive oil. You can also saute the rice in with the onions. Once the rice and onions are translucent, add the liquid....chicken broth is my first choice but you can also use water. Use double the amount of liquid as rice.
- Add about a cup of tomato sauce and bring to a boil.
-Place lid on pot and lower heat to low....cook for 20 to 25 min. Stir and serve.
#2...Make rice in chicken broth the way you would normally make rice.
-Just before it is done, sautee some onions in butter.
-Add tomato sauce and then once the rice is done, stir into the onions and tomato sauce.
I find method 2 makes a more moist rice....either way has turned out good though!!
Arriba Aribba!!!
#1....Saute about half an onion in some butter or olive oil. You can also saute the rice in with the onions. Once the rice and onions are translucent, add the liquid....chicken broth is my first choice but you can also use water. Use double the amount of liquid as rice.
- Add about a cup of tomato sauce and bring to a boil.
-Place lid on pot and lower heat to low....cook for 20 to 25 min. Stir and serve.
#2...Make rice in chicken broth the way you would normally make rice.
-Just before it is done, sautee some onions in butter.
-Add tomato sauce and then once the rice is done, stir into the onions and tomato sauce.
I find method 2 makes a more moist rice....either way has turned out good though!!
Arriba Aribba!!!
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