3-5 Avecado's (depending on how many people you are serving)
1-2 Jalepeno's
Garlic Salt
Pepper
Lemon or Lime
Chop jalepeno's super small and mix in with avecado's. Add garlic salt/pepper to taste. Add lemon or lime on top to keep green. Add one of the pits in the middle of the dip to also keep green.
Wednesday, November 26, 2008
Sugar Cookies
2 cups sugar
2/3 cup butter
2 eggs
1 tsp vanilla
1 cup sour cream
5 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cream sugar and butter. Add eggs, beat. Add vanilla and sour cream, beat well. Mix dry ingredients together, add dry to wet. Chill 2 hours. Bake 375 degrees, 8-10 minutes (until lightly brown)
2/3 cup butter
2 eggs
1 tsp vanilla
1 cup sour cream
5 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cream sugar and butter. Add eggs, beat. Add vanilla and sour cream, beat well. Mix dry ingredients together, add dry to wet. Chill 2 hours. Bake 375 degrees, 8-10 minutes (until lightly brown)
Monday, November 24, 2008
Best Chicken Noodle Soup Ever
4-5 cans of chicken broth (depending on how much liquid you want)
1 rotiserre chicken
2 cans of cream of chicken
desired veggies (fresh or frozen - celery/peas/carrots)
red potatoes
1/2 package of egg noodles
1 or 2 cans of water if needed
1/2 tsp paperika
1/2 tsp pepper
-------------
If you like a kick to it...add another 1/2 tsp. of each paperika and pepper and a small can of chopped jalepenos.
Bring chicken broth to boil in a large pan, add noodles to cook. Boil until soft. While liquid is boiling peel and shred chicken. Add chicken, veggies, soup. Let it simmer for a while. This usually makes a large enough amount that I freeze half and pull it out when we are sick!
1 rotiserre chicken
2 cans of cream of chicken
desired veggies (fresh or frozen - celery/peas/carrots)
red potatoes
1/2 package of egg noodles
1 or 2 cans of water if needed
1/2 tsp paperika
1/2 tsp pepper
-------------
If you like a kick to it...add another 1/2 tsp. of each paperika and pepper and a small can of chopped jalepenos.
Bring chicken broth to boil in a large pan, add noodles to cook. Boil until soft. While liquid is boiling peel and shred chicken. Add chicken, veggies, soup. Let it simmer for a while. This usually makes a large enough amount that I freeze half and pull it out when we are sick!
Zucchine Bread
Below makes 2 loaves or 1 bundt pan:
3 eggs
2 cups grated zucchine
1 tsp. backing powder
1 tsp. vanilla
1 tsp. cinnamin, nutmeg, cloves (one of each)
3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup oil
Bake for 1 hour at 325.
3 eggs
2 cups grated zucchine
1 tsp. backing powder
1 tsp. vanilla
1 tsp. cinnamin, nutmeg, cloves (one of each)
3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup oil
Bake for 1 hour at 325.
Bernadette's Chicken Enchiladas
3 Chicken Breasts
2 Cans of Cream of Chicken Soup
8 Oz. Cream Cheese
1 Lg. Can of Chopped Green Chilies
Package of Tortillas
2 Large Cans of Enchiladas
Shredded Mexican Cheese
Yellow Onion
*Boil chicken, add garlic and salt to taste, shred chicken.
*In a large bowl mix the creams of chicken, cream cheese, green chilies, shredded chicken.
*In 2 pans coat bottom with enchilada sauce.
*Place cheese, onion and mixture in tortilla, place in pan.
*Once pand is filled pour remaining enchilada sauce on top, cover with lots of cheese and green onion.
*Preheat oven 375, cook for about 40-45 minutes, cover with foil, last 10 minutes remove to brown cheese.
Enjoy!
2 Cans of Cream of Chicken Soup
8 Oz. Cream Cheese
1 Lg. Can of Chopped Green Chilies
Package of Tortillas
2 Large Cans of Enchiladas
Shredded Mexican Cheese
Yellow Onion
*Boil chicken, add garlic and salt to taste, shred chicken.
*In a large bowl mix the creams of chicken, cream cheese, green chilies, shredded chicken.
*In 2 pans coat bottom with enchilada sauce.
*Place cheese, onion and mixture in tortilla, place in pan.
*Once pand is filled pour remaining enchilada sauce on top, cover with lots of cheese and green onion.
*Preheat oven 375, cook for about 40-45 minutes, cover with foil, last 10 minutes remove to brown cheese.
Enjoy!
Chicken n Rice with Papirika
Saute' chopped onions
4 Chicken Breast Halves
1 Can Cream of Chicken
2 Cups Rice
1 1/2 Cups Water
Broccoli
Carrots
Peas
1/2 Tsp. Papireka
1/2 Tsp. Pepper
Brown chicken, take out chicken, microwave veggie's for 2 minutes to make soft, add soup, water, papireka, pepper until boiling, then add rice, chicken, veggies. Add more papireka and pepper on top. Let simmer for 5 minutes with lid.
4 Chicken Breast Halves
1 Can Cream of Chicken
2 Cups Rice
1 1/2 Cups Water
Broccoli
Carrots
Peas
1/2 Tsp. Papireka
1/2 Tsp. Pepper
Brown chicken, take out chicken, microwave veggie's for 2 minutes to make soft, add soup, water, papireka, pepper until boiling, then add rice, chicken, veggies. Add more papireka and pepper on top. Let simmer for 5 minutes with lid.
Frog Eye Salad
1 package Acini de Pepe
1 Tbl oil
1/2 tsp salt
SAUCE:
2 Tbl flour
1 cup sugar
2 eggs whipped
2 1/2 cups pineapple juice
1/2 tsp salt
1 Tbl lemon juice
Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.
Cook noodles in 3 quarts water and 1/2 tsp salt and 1 Tbl oil. Cook noodles until they are al dente. Drain and then rinse.
Add noodles and sauce. Mix lightly. Refridgerate overnight in an airtight container.
NEXT DAY
2 cans chunk pineapple, drained (juice used in sauce)
1 can crushed pineapple, drained (juice used in sauce)
3 cans mandarin oranges, drained
5 oz mini marshmallows
8-16 oz cool whip
Add to noodles/sauce: chunk pineapple, crushed pineapple, mandarin oranges, mini marshmallows and cool whip.
Refrigerate for about an hour before serving.
1 Tbl oil
1/2 tsp salt
SAUCE:
2 Tbl flour
1 cup sugar
2 eggs whipped
2 1/2 cups pineapple juice
1/2 tsp salt
1 Tbl lemon juice
Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.
Cook noodles in 3 quarts water and 1/2 tsp salt and 1 Tbl oil. Cook noodles until they are al dente. Drain and then rinse.
Add noodles and sauce. Mix lightly. Refridgerate overnight in an airtight container.
NEXT DAY
2 cans chunk pineapple, drained (juice used in sauce)
1 can crushed pineapple, drained (juice used in sauce)
3 cans mandarin oranges, drained
5 oz mini marshmallows
8-16 oz cool whip
Add to noodles/sauce: chunk pineapple, crushed pineapple, mandarin oranges, mini marshmallows and cool whip.
Refrigerate for about an hour before serving.
Wednesday, November 12, 2008
Cranberry Chili Chicken
1/2 cup Heinz Chili sauce
1/2 cup whole berry cranberry sauce
2 T orange marmalade
1/4 tsp. allspice
4-6 skinless boneless, skinless chicken (about 1.5 pounds)
Place chicken in crockpot. Mix other ingredients, pour over chicken. Cook 6-8 hours. Serve over rice.
1/2 cup whole berry cranberry sauce
2 T orange marmalade
1/4 tsp. allspice
4-6 skinless boneless, skinless chicken (about 1.5 pounds)
Place chicken in crockpot. Mix other ingredients, pour over chicken. Cook 6-8 hours. Serve over rice.
Italian Beef
One 2-4 lb rump roast
1 can beer
1 can beef broth
8-16 oz jar pepperoni peppers and juice
2 tsp oregano
1 tsp garlic powder
Pour all ingredients into crockpot over roast. Cook on low 8 hours or more. Pull apart with fork. Serve on buns.
1 can beer
1 can beef broth
8-16 oz jar pepperoni peppers and juice
2 tsp oregano
1 tsp garlic powder
Pour all ingredients into crockpot over roast. Cook on low 8 hours or more. Pull apart with fork. Serve on buns.
Meatloaf Supreme
1 small onion
1/2 green bell pepper
1/2 cup milk
1 egg
3/4 cup seasoned bread crumbs
1 tsp dried basil
1 Tbl dried parsley
1/8 tsp pepper
1 1/2 lb ground beef
TOPPING
3 Tbl ketchup
1 Tbl honey
1/2 tsp worcestershire sauce
Preheat oven to 350 degrees. Line 9x5 loaf pan w/foil. Spray w/cooking spray.
Chop onion and bell pepper together in food processor.
Combine milk and egg in large bowl; add bread crumbs, basil, parsley and pepper. Stir until blended. Add onion and bell pepper. Mix well. Add beef, mix just to combine ingredients.
Shape beef mixture in prepared loaf pan. Do not pack.
TOPPING: combine ketchup, honey and worcestershire sauce in samll bowl. Mix well. Spread evenly over top of meat loaf.
Bake until cooked through, about 1 hour. Place pan on wire rack; let stand for 5 minutes. Lift meat loaf out of pan and place on a serving platter. Remove foil. Serve immediately.
1/2 green bell pepper
1/2 cup milk
1 egg
3/4 cup seasoned bread crumbs
1 tsp dried basil
1 Tbl dried parsley
1/8 tsp pepper
1 1/2 lb ground beef
TOPPING
3 Tbl ketchup
1 Tbl honey
1/2 tsp worcestershire sauce
Preheat oven to 350 degrees. Line 9x5 loaf pan w/foil. Spray w/cooking spray.
Chop onion and bell pepper together in food processor.
Combine milk and egg in large bowl; add bread crumbs, basil, parsley and pepper. Stir until blended. Add onion and bell pepper. Mix well. Add beef, mix just to combine ingredients.
Shape beef mixture in prepared loaf pan. Do not pack.
TOPPING: combine ketchup, honey and worcestershire sauce in samll bowl. Mix well. Spread evenly over top of meat loaf.
Bake until cooked through, about 1 hour. Place pan on wire rack; let stand for 5 minutes. Lift meat loaf out of pan and place on a serving platter. Remove foil. Serve immediately.
Eclair Cake
Graham crackers
2 small boxes sugar free, fat free french vanilla instant pudding
Small tub cool whip (french vanilla or fat free)
Can chocolate frosting
3 cups skim milk
Make pudding w/all milk. Fold in cool whip. In 9x13 pan layer: graham crackers, 1/2 pudding/cool whip mixture, graham crackers, 1/2 pudding/cool whip mixture, graham crackers. Heat frosting in microwave for 90 seconds, mix well, pour on top and smooth.
2 small boxes sugar free, fat free french vanilla instant pudding
Small tub cool whip (french vanilla or fat free)
Can chocolate frosting
3 cups skim milk
Make pudding w/all milk. Fold in cool whip. In 9x13 pan layer: graham crackers, 1/2 pudding/cool whip mixture, graham crackers, 1/2 pudding/cool whip mixture, graham crackers. Heat frosting in microwave for 90 seconds, mix well, pour on top and smooth.
Cranberry Pork
2.5 - 3 lb pork loin roast
1 can jellied cranberries
1 cup dried cranberries (Craisins)
1/2 cup sugar
1/2 cup cranberry or orange juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbl cornstarch
2 Tbl cold water
Place pork in crockpot. In bowl, mash cranberry sauce. Stir in sugar, dried cranberries, juice, mustard, cloves. Pour over roast. Cook on low 6-8 hours until meat is tender. Remove and keep warm. Skim fat from juice. Measure 2 cups, adding water if necesary, pour into sauce pan. Bring to boil over med heat. Combine cornstarch and cold water to make a paste. Stir into juices. Cook and stir until tickened. Season with salt.
1 can jellied cranberries
1 cup dried cranberries (Craisins)
1/2 cup sugar
1/2 cup cranberry or orange juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbl cornstarch
2 Tbl cold water
Place pork in crockpot. In bowl, mash cranberry sauce. Stir in sugar, dried cranberries, juice, mustard, cloves. Pour over roast. Cook on low 6-8 hours until meat is tender. Remove and keep warm. Skim fat from juice. Measure 2 cups, adding water if necesary, pour into sauce pan. Bring to boil over med heat. Combine cornstarch and cold water to make a paste. Stir into juices. Cook and stir until tickened. Season with salt.
Monday, November 10, 2008
Mango Salsa
Tomatoes (fresh diced)
Onion
Cilantro
Lime juice (fresh)
Diced Mango
Great with chips that have a hint of lime flavor, on grilled chicken, or on salads.
Contributed by Trisha
Onion
Cilantro
Lime juice (fresh)
Diced Mango
Great with chips that have a hint of lime flavor, on grilled chicken, or on salads.
Contributed by Trisha
Sunday Pot Roast
1 Roast (size of your choice)
*Seasoning will depend on size of roast*
Salt
Pepper
Onion Salt or Powder
Garlic Salt or Powder
Celery Salt
3-5 Beef Bouilon Cubes
1 Large Onion, sliced or quartered (cook on top of roast)
Brown roast on both sides with a little oil or water. After browning and seasoning, cover with water and bring to a boil. Reduce heat and simmer for 2-4 hours.
Add baby carrots and cut potatoes (peeled or not) and turn heat back to high until veggies are tender. Mfake sure roast does NOT boil dry. Remove roast and veggies. With leftover juice make pan gravy. Season gravy to taste.
Contributed by Mommy Hoecherl
*Seasoning will depend on size of roast*
Salt
Pepper
Onion Salt or Powder
Garlic Salt or Powder
Celery Salt
3-5 Beef Bouilon Cubes
1 Large Onion, sliced or quartered (cook on top of roast)
Brown roast on both sides with a little oil or water. After browning and seasoning, cover with water and bring to a boil. Reduce heat and simmer for 2-4 hours.
Add baby carrots and cut potatoes (peeled or not) and turn heat back to high until veggies are tender. Mfake sure roast does NOT boil dry. Remove roast and veggies. With leftover juice make pan gravy. Season gravy to taste.
Contributed by Mommy Hoecherl
Home-made Pancakes
1 1/4 Cups flour
3 tsp Baking Powder
1 Tbsp Sugar
1 Egg
1 Cup Milk
2 Tbsp Oil
Mix dry ingredients. Add milk, egg and oil. Stir just until moist.
Contributed by Mommy Hoecherl
3 tsp Baking Powder
1 Tbsp Sugar
1 Egg
1 Cup Milk
2 Tbsp Oil
Mix dry ingredients. Add milk, egg and oil. Stir just until moist.
Contributed by Mommy Hoecherl
No Bake Cookies
1 Stick Butter
2 Cups Sugar
1-4 Tbsp Cocoa
1 tsp vanilla
1/2 Cup Milk
3 Cups Oatmeal
1/2 Cup Peanut Butter
In a large suace pan, bring butter, sugar, cocoa, vanilla, and milk to a boil. Let boil for 1 minute only. Take off heat and add oats and peanut butter. Stir well. Spoon onto wax paper and let cool.
2 Cups Sugar
1-4 Tbsp Cocoa
1 tsp vanilla
1/2 Cup Milk
3 Cups Oatmeal
1/2 Cup Peanut Butter
In a large suace pan, bring butter, sugar, cocoa, vanilla, and milk to a boil. Let boil for 1 minute only. Take off heat and add oats and peanut butter. Stir well. Spoon onto wax paper and let cool.
POPPY SEED DRESSING
1/2 cup red wine vinegar
3/4 cup salad oil
2 tsp lemon juice
1 Tbl poppy seeds
4 Tbl sugar
3/4 cup salad oil
2 tsp lemon juice
1 Tbl poppy seeds
4 Tbl sugar
POPPY SEED DRESSING
2/3 cup cider vinegar
1 medium onion (chopped)
1 1/2 cups sugar
1 Tbl dry mustard
2 tsp salt
2 cups oil
3 Tbl poppy seeds
Blend in blender and serve.
***This is the recipe used at Annie's wedding***
1 medium onion (chopped)
1 1/2 cups sugar
1 Tbl dry mustard
2 tsp salt
2 cups oil
3 Tbl poppy seeds
Blend in blender and serve.
***This is the recipe used at Annie's wedding***
POPPY SEED DRESSING
1 cup oil
1/3 cup red wine vinegar
1/4 cup sugar
1 tsp salt
1 tsp dry mustard
1 Tbl poppy seeds
1 Tbl minced onion
1/3 cup red wine vinegar
1/4 cup sugar
1 tsp salt
1 tsp dry mustard
1 Tbl poppy seeds
1 Tbl minced onion
Grilled Bruschetta Chicken
1/4 Cup Sun Dried Tomato Dressing, divided
4 Small boneless skinless chicken breast halves
1 Medium tomato, finely chopped
1/2 Cup Shredded low-moisture, part skim mozzarella cheese
1/4 Cup chopped fresh basil
Preheat oven to 350 Degrees
Pour 2 Tbsp of dressing over chicken in a resealable plastic bag. Turn bag over several times to evenly coat. Refrigerate for at least 10 minutes to marinade.
Remove chicken from bag and place in baking pan (glass). Bake chicken for 35-40 minute covered with aluminum foil.
Meanwhile, combine tomatoes, cheese, basil, and remaining 2 Tbsp dressing. Extra basil can be added for flavor. Take chicken out, place on a plate, add tomato basil mix on top of the chicken. Serve with your favorite side dish.
Contributed by Kristy Holden
4 Small boneless skinless chicken breast halves
1 Medium tomato, finely chopped
1/2 Cup Shredded low-moisture, part skim mozzarella cheese
1/4 Cup chopped fresh basil
Preheat oven to 350 Degrees
Pour 2 Tbsp of dressing over chicken in a resealable plastic bag. Turn bag over several times to evenly coat. Refrigerate for at least 10 minutes to marinade.
Remove chicken from bag and place in baking pan (glass). Bake chicken for 35-40 minute covered with aluminum foil.
Meanwhile, combine tomatoes, cheese, basil, and remaining 2 Tbsp dressing. Extra basil can be added for flavor. Take chicken out, place on a plate, add tomato basil mix on top of the chicken. Serve with your favorite side dish.
Contributed by Kristy Holden
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