Thursday, March 31, 2016

Wild Rice Soup

1 chicken breast cooked and chopped up 
1/4 cup minced onions
1 T cornstarch
4 cups chicken broth
2 cups cooked wild rice
1/2 teaspoon salt
One and a half cups half-and-half
1/2 cup chopped ham
1/2 cup velveta
3 tablespoons toasted sliced almonds

Sauté ham and onions.mixed broth onions half-and-half heat to boil. add rice ,carrots salt ,ham ,simmer 10 minutes. add cheese and almonds.cook till cheese is melted ,thicken with cornstarch.

Monday, February 25, 2013

Zuppa Toscana, Olive Garden copycat recipe


This comes from restaurant.food.com. I had not tried Olive Gardens soup before and I thought this was one of the best soups I have ever tasted! Then I had Olive Gardens because I thought I should compare and I liked this version better, It has more flavor and you get more stuff in your bowl then they give you at Olive Garden.  I think I need to make this for dinner tonight!

1 lb Italian sausage (I like mild sausage) 
3 Med. Potatoes sliced thin
1 lrg. Onion, chopped
1/4 C.  Bacon, crumbled
2 garlic cloves, minced
2 C. Kale, chopped
8 Chicken Bullion cubes
1 1/2 quarts water
1 cup heavy whipping cream
 
 
 
  1. Brown Sausage in Soup pot, Smoosh into small bites
  2. Add water, chicken bullion cubes, potatoes, onions, garlic, and bacon
  3. Cook until potatoes are done about 20 minutes
  4. Add salt and pepper to taste
  5. Add kale and cream, heat through and serve
 



French Dip Sandwich



These are not your Mamas French Dip! I always wanted to use that phase, I don't know why it is such a silly phase. These may look  normal but they are much much more! And of course how can you have French Dip Sandwiches without homemade french fries! Yum my mouth is watering already!

1 Loaf French Bread
(I like to get the ones with seasonings on top, like "everything" or "garlic")
Deli Roast Beef 
(I get mine cut as thin as humanly possible)
Cream Cheese
Deli Sliced Cheese
(I like to use muenster and Swiss together)
1 Pkt. Au Jus dry mix
(I use Mcormick brand)




  1. Make Au Jus sauce use only 2 cups water instead of the 3 it calls for
  2. Cut your bread into 5 inch sections and cut in half. Scoop out some of the bread in the middle
  3. Spread a layer of cream cheese on one side of the bread. 
  4. Put a piece of cheese on both top and bottom of bread
  5. Toast Bread, not too much or it gets to crusty.
  6. Put as much meat as you want inside
  7. Yum Yum Yum, serve with Au Jus and home made french fries sprinkled with season salt.

Pear Almond Tart


This is so yummy! I love love love this dessert and it is very easy to make and a little unexpected.

1 Pie Crust, I buy mine
3/4 C. Sugar
1 Cube + 1T. Butter, room temperature
1T. Flour
2 Eggs
2 t. Almond Extract
1 sm. pkg. slivered almonds, toasted
1 Can Halved Pears


  1. Pre-heat oven to 375
  2. Cream together sugar, butter, flour
  3. Beat in eggs, almond extract, and almonds
  4. Pour into pie shell
  5. Slice each pear half into thin slices, keeping it joined together at the top so it fans out at the bottom. Lay four pear halves on top of pie. I put them so the corners of each pear meet in the center of the pie. 
  6. Bake uncovered for 50 minutes until pie is set up. (when you shake it the center doesn't jiggle)

Lettuce Wraps


This recipe comes from foodnetwork.com called Almost-Famous Chicken Lettuce Wraps. I have tried making lettuce wraps before and I'm just not satisfied with the taste especially after going through so much work. These on the other hand are very Scrumptious and worth all the time it takes! These taste most like P.F. Chang's lettuce wraps.

Chicken
1 lg Egg White
1 T. Cornstarch
1 T. Vinegar
1 1/2 lbs Boneless skinless chicken breasts, 
diced very very small

Noodles
2 Bundles Cellophane noodles
Oil for Frying

 Stir-Fry Sauce
1/3 C. Water
2 T. Oyster Sauce
1T. Hoisin Sauce
1 T Soy Sauce
1 T. Vinegar
1 t. Sesame oil
2 t. Cornstarch

Stir Fry
4 T. oil
3 cloves garlic, minced
1 inch Ginger, minced
4 Green onions, chopped
1 t.Salt
1 t.Sugar
1/2 lb Mushrooms
3/4 C. chestnuts, diced
lettuce

Dipping Sauce
Soy Sauce
Chili paste
Vinegar 
Mustard






1. Prepare chicken: Whisk the egg white, cornstarch and vinegar in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. I know this seems like an unnecessary step but it make the chicken very tender. Try to dice the chicken as small as possible.

2. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauce, vinegar and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

3. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch  oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels. These are not necessary but definitely an added bonus to the taste
4. Make the stir-fry: Heat 2T. oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons oil to the skillet; when almost smoking, stir in the garlic, ginger, and minced scallions, then add salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and  stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
5.Make dipping sauce:  Mix soy sauce, chili paste, vinegar, and mustard together, add the amounts you want of each. Work with it and see what you like best.

Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves 

Coconut Ginger Crepes with Cream Cheese


Yummy does not do these justice, I had to refer to my thesaurus to find some adequate words.These are so

Appetizing, Scrumptious, Luscious, Delectable, Mouth-watering!


CREPES
3 C. milk
2 C. Flour
4 Eggs
2 T. Oil
4 T. Sugar


  1. Mix all ingredients together.
  2. Hopefully you already know how to cook them. If not, you tube it.

Yummy Stuff
 1 can Coconut Milk
 2 inches Fresh Ginger, minced
8 oz.  Cream Cheese
1/4 C. Brown sugar
strawberries
bananas
Homemade syrup (recipe below)

  1. Preheat oven to 350
  2. Put coconut milk and ginger in a pot, simmer for 4 minutes
  3. Get your crepes and put cream cheese in them and roll them up
  4. Put crepes in a pan top with coconut, ginger mixture
  5. Top with brown sugar
  6. Bake, uncovered for 20-30 minutes or until golden brown on top
  7.  Top with bananas, strawberries, and homemade syrup

Syrup
1/2 C. Butter
1 C. Sugar
1/2 C. Milk
1 t. Lemon Juice
1 t. Vanilla Extract
1 t. Almond Extract
1/2 t. Baking Soda

  1. Add Everything except baking soda and extracts to a pot and boil together for 1 minute
  2. Add extracts, stir then add baking soda, and stir. It will become very foamy when you add the baking soda so make sure you have a medium to large pot, so it wont over flow.

Friday, May 4, 2012


Breakfast Taco

This recipe comes from surprisingly...Me and my own brain. I really really like these and so did everyone in my whole family! That is a rare treat when everyone eats my food instead of a bowl of cereal. These taste like Breakfast Burritos, India style.

6 -7 Sausage Patties. (I used precooked but uncooked would taste better
5-6 med. Potatoes
3 Eggs
2T. Garlic
2T. Butter or margarine
1 1/2 t. Cumin
3/4 t. Garam Masala (this is sold at most grocery stores I get mine at Walmart)
1/2 t. Turmeric
Salt/Pepper to taste
Handful of Cheese
Corn Tortillas
Oil for frying

  1. Microwave potatoes until soft
  2. While potatoes are cooking, heat up sausage, or cook all the way if your not using precooked patties
  3. Cut sausage into bite size pieces. Leave grease in the pan from the sausage
  4. When potatoes are done cut into bite size pieces and add to pan. You could remove the sausage from the pan at this point, I just push it to the side and keep it in the pan
  5. Add butter, Brown potatoes until mostly crispy
  6. Push everything to the side of the pan and add eggs, scramble
  7. Add garlic and all of spices
  8. Mix until spices are fully incorporated
  9. Add cheese, stir until melted.
  10. Cover and keep warm until ready to eat
  11. Fry corn shells in oil just until soft  about 30 seconds or so.
  12. Serve potato mixture in tortilla with fresh salsa. Delicious-o

Caprese Salad

My Friend Holly Grow and I made this one up today. I was a little nervous trying it, it could have tasted like crap.  We were both surprised that is was delicious, in fact I can't wait until I make more tomorrow. Breakfast isn't to early for a salad, right?

1/2 Romaine Lettuce
10 Leaves, Fresh Basil (don't use dried it won't work)
2 Tomatoes, chopped
1/4 Cucumber, chopped
1/4 C Mozzarella, shredded
2 T. Parmesan, grated
Croutons, I used garlic & cheese
1/4 C Balsamic Vinegar
2 T Brown Sugar
1/4 t. Garlic Powder
Salt/Pepper to taste
3/4 C Olive or Vegetable oil

  1. Chop lettuce, add Basil, Tomatoes, Cucumber, Mozzarella, Parmesan, and Croutons
  2. Mix together in a jar Vinegar, Brown Sugar, Garlic Powder, Salt & Pepper and Oil. Put on lid and shake vigorously until sugar and salt is dissolved.
  3. Pour dressing on and enjoy.
  4. This made enough for 2 people as a meal.


Friday, January 6, 2012

Bacon Wrapped BBQ Pork (Summer Grilled Pork)

This Recipe came from this Website. This is sooooooo Delicious I ate it for 5 straight days. I changed a few things but mostly I just copied and pasted his recipe here. It takes a bit of time but so so so worth it. I would plan on 1 pork chop per person, you can also use a pork roast sliced into 1 inch slices.



Four 1- inch- thick boneless pork chops
1t salt
1t pepper
10 thick bacon slices (about 12 ounces)
  5T cream cheese, softened
1/4 C thin strips roasted red bell pepper, Jarred
1/4 C chopped drained artichoke hearts (jarred, in water)
2 t  sliced pickled jalapenos
1/2 C honey
1/2 C mustard
1C Beef Stock


Directions

1. Pound out each pork chop between two pieces of plastic wrap until ¼ inch thick. Season both sides with salt and pepper.
2. Preheat a grill to medium.
3. On a large sheet of heavy- duty aluminum foil, lay out the bacon strips vertically, overlapping them by ¼ inch. Arrange the pork chops in one layer over the bacon. Spread a thin 2- inch- wide layer of cream cheese horizontally across the portion of the pork closest to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper, artichokes, and jalapeños. Starting with the edge closest to you, carefully roll the pork into a cylinder, lifting the foil to keep it outside the roll.  Close the foil tightly to keep the cylindrical shape.
4. In a small skillet over medium heat, combine the honey, mustard, and beef stock. Simmer for 15-20 minutes, until reduced by one- third and thickened. Set aside half of the sauce for serving and the other half for basting.
5. Place the foil-covered cylinder on the grill and cook for 15 minutes on each of the four sides. Remove the foil and crisp the bacon on the grill, turning four times and basting with the honey- mustard sauce at each turn. Remove from grill after basting for 5 to 6 minutes, or when an instant- read thermometer in the middle of the meat registers 140°F. 6. Let rest for 5 minutes, then cut into ¾- inch slices. Serve with the remaining honey- mustard sauce.

Yummy Yummy Yummy, this goes well with my Parmesan Potato Bites

Banana Bread




This recipe came to you from Jen Hedrick, who knows where she got it from. I did tamper with it a bit, I can't help  myself. This is the best banana bread recipe I have tasted and trust me I have tasted many, I love banana bread. If you don't believe me Kim Coleman (who I gave some to today) said this, and I quote "this is the best banana bread I have ever had give me the recipe now or Die" Strong words I know but now you know how good it is.


2 Cubes Butter, softened
2 C Sugar
4 Eggs
6-8 Very Overly Ripe Bananas
4 t Lemon Juice
2 T Vanilla
4 C Flour
1 t Salt
2 t Baking Soda
1 t Cinnamon

  1. Preheat oven to 350
  2. Cream together butter and sugar.
  3. Smoosh up bananas add them in and mix a little bit
  4. Mix in thoroughly the rest of the ingredients
  5. This makes 2 regular size loaves.  Your pans  need to be greased and floured. This will help immensely when you are getting the bread out of the pan.
  6. Bake for 45-60 min. Until the top is browned so when you touch the top it springs back.

 If you feel like banana bread is not complete without Yummy cream cheese frosting then you and I would get along great! So here is a recipe for some.

1 8oz pkg Cream Cheese, softened ( no fat free crap either)
1 Cube Real Butter, softened
1 C Powdered Sugar
1 T Vanilla
  1. Mix everything together until well blended.



Thursday, September 29, 2011

Cake Pops

I love cake pops they are cute and yummy and everyone is very impressed by them. That being said they do take a bit of time to make but are very worth it. If you need a pick me up, try making these and giving them away, they will be oooh'd and aaah'd over and you will feel so good about your new found talents. If you google cake pops you will be amazed at how many designs people make. Make them plain or with sprinkles or puppies or whatever your excellent mind can think of and they will be wonderful!

1 Box of Cake Mix any flavor, make according to the directions on the box
1 can of frosting, whatever you like
1 pkg Chocolate or Vanilla Almond Bark
Sucker Sticks
No more than 1/8 C Crisco
Decorating items, like sprinkles or whatever
Piece of foam, I use a large white rectangle shaped piece I found by the fake flower section at wal-mart, Cover this in Saran wrap in case your pops drip
  1. Bake cake according to directions. Cut out the center of the cake, leaving the crunchy edges. Break them up and put them in a bowl to cool down. Cover it with Saran wrap so it doesn't dry out.
  2. Once it's cool add about 1/2 can or frosting. Mush together. If you try to make a ball and it falls apart then add a little more frosting until you can make a ball that will stay together. Be careful to not add to much if you do it will be really smooshy and they won't work so BE CAREFUL.
  3. Roll all that cake and frosting into little balls, you can also use a cookie scoop, small ice cream scoop or your hands.
  4. Put them on a plate or tray or whatever will fit in your freeze. Freeze them for about 15 minutes and no longer than 25 minutes. I guess if they get too cold then after you dip them in chocolate the chocolate will crack while cooling (some of mine always crack, I give those to my kids)
  5. While cake balls are cooling, melt your chocolate in a tallish but narrow cup, (I usually use a plastic cup) because you want the chocolate to be deep enough to cover your cake. I usually microwave it a minute at a time then stir, until melted. For every square of chocolate you melt add 1 t. of Crisco, it helps thin it out and makes the chocolate not so crunchy when you bite into it.
  6. Get a nice clean working space and  set out your melted chocolate, your sticks, and your decorating items. Put your Saran wrap covered foam in the fridge with plenty of space so  the pops will not touch anything.
  7. OK now your set, cooling cake balls in the freezer, melted chocolate. Lets make some cake pops
  8. Take out 1 cake ball at a time. Dip you stick in the chocolate then into the cake ball, this will help the cake ball stay on the stick (hopefully)
  9. Dip the cake into the chocolate all the way it needs to be covered completely! Now here is where it gets tricky. Take it out of the chocolate and swirl it around and tap it lightly on the side of the cup so all that chocolate covers it nice and flawlessly wait for it to set a bit but not all the way  then quickly add sprinkles or whatever before it cools and they won't stick.
  10. Then once the chocolate  is no longer drippy, put it in the fridge to finish setting. 
  11. Viola you have made you first cake pop, good for you.
  12. Now repeat steps 8-10 until they are all done. Plan on at least 1/4 of them cracking, they still taste Delicious even if they are a little flawed.
**Flavors I have tried that I liked are Spice Cake with Cream Cheese frosting, and Chocolate Cake with German Chocolate frosting you know the kind with coconut and nuts. I would like to try lemon with cream cheese frosting or lemon frosting and carrot cake with cream cheese frosting. I like cream cheese frosting a lot.
** To make the dog pop above I used edible zebra print paper from wal-mart and cut them into ears and attached them with a little frosting. I used frosting for the nose and outer eyes, I put hard ball candies for inner eyes and I drew the eye balls, mouth, and whiskers with a black sharpie.Good Luck

Wednesday, September 28, 2011

Mouth Watering Quesadilla

These came about because I was starving and these ingredients were in my fridge. They are now my new favorite!! They were very very delicious. If you don't have all the ingredients try using what is in your fridge.

Flour Tortilla shells
Cheddar or Muenster Cheese or whatever you like, grated or sliced
Green Bell Pepper, chopped
Green Onions, chopped
Mushrooms, sliced
Butter
Tomatoes, chopped
Cilantro, finely chopped
Sour Cream
Cholula

  1. In a pan saute with butter, mushrooms, green onions, and peppers.
  2. Remove from pan.
  3. Lightly butter one side of tortillas.
  4. Heat pan to medium.
  5. Place tortillas on pan. Add on half of shell, cheese, sauteed veggies, cilantro, tomatoes, and about 6 shakes of Cholula then add some more cheese on top (you want cheese on both sides so the quesadilla will stick together).
  6. Fold tortilla over cook until tortilla is brown on one side
  7. Flip it over by putting spatula on the open side of tortilla and gently flip over. Brown other side.
  8. Top with sour cream and enjoy!!!
Here is a picture of Cholula, Yummy!

Tuesday, September 13, 2011

Brownies with Cream and Strawberries

These little delicious bites are one of my favorite desserts!!! And I do love my desserts. I think this came from pampered chef but I'm not sure. I had them when a neighbor made them. Try serving these anywhere and you will not come home with any so you better save some at home for later.

1 pkg Brownie Mix
2 Squares White Chocolate or 1/4c white chocolate chips
8oz Cream Cheese, room temperature
1/4c powdered sugar
1c Cool Whip, thawed
1 carton strawberries, thickly sliced
Tiny Muffin Tin

  1. Make brownie mix as directed.
  2. Thoroughly spray each hole with non-stick spray .
  3. Fill each tiny muffin hole 3/4 full.
  4. Bake at 325 for 14 minutes.
  5. Right when you take them out use a spoon or something to push down the middle of each brownie. You are making room for the filling.
  6. Remove brownies onto a plate, be careful they like to fall apart. If they do just squish them back together.
  7. While the brownies are baking melt the white chocolate in a medium size mixing bowl.
  8. Once melted mix in cream cheese and powdered sugar.
  9. Fold in cool whip.
  10. Put "frosting" in a piping bag or you can use a Ziploc bag with a hole cut in corner
  11. Pipe frosting into each brownie.
  12. Slice up strawberries and place one slice on top of the frosting.  Viola you have a beautiful delicious dessert fit to serve Queen Elizabeth.

Wallabys Copycat Smashers


These are my rendition of Wallaby's Smashers. They are very very close to theirs. I love Smashers from Wallaby's they are sooo delicious so I made up my own. I hope you love them as much as I do.


1 lb Red Potatoes
1/2 c Milk
1/2 c Sour Cream
1 Stick Butter or Margarine
3-4 Green Onions, chopped
Salt/ Pepper to taste
1 t Garlic Powder
3 T Bacon, crumbled 
1c Cheese, grated or more if you like

  1. Cut potatoes into 1/4ths boil potatoes with skins on , for 20 minutes.
  2. Drain water.
  3. Add the rest of the ingredients.
  4. Smash with a hand smasher, you want to have chunky bits left in there.
  5. Once its all smashed serve with cheese on to. YUM YUM YUM!
 This will serve about 6 people.

Tuesday, July 19, 2011

Taco Salad

Taco salad can be made so many different ways, this is just one of the many ways I make it. If  you don't like everything in here just switch it up for things you like.

1/4 lb Hamburger
1 T. Taco Seasoning
3 T. Water
1 C. Rice, cooked
1 Head Romaine, chopped
3 Green Onions, chopped
1 Can Black Beans, drained and rinsed
1 C. Super Sweet Corn
1 C. Cheese, grated
1/2 Bag Frito's
1 Can Kalamata Olives
1 Avocado, diced
Brianna's Chipotle Salad Dressing
1/2 C. Sour Cream 
1 T Lemon or Lime Juice

  1. Brown hamburger
  2. Add water and taco seasoning and simmer on low until all liquid is absorbed
  3. Add together in a large bowl--meat, rice, lettuce, green onions, beans, corn, cheese, Frito's, olives, avocado
  4. Mix sour cream and lemon/lime juice together and drizzle over salad
  5. Add salad dressing. Mix altogether and serve
Substitute: Another salad dressing we like to use is; 1 C. Italian dressing, mixed with 1/4 C Taco sauce. We use La Victoria but use whatever you like.

Fresh Salsa

All I can say about this is Yummy Yummy Yummy! Oh yea and it also tastes really good.

4 Medium Size Tomatoes, chopped
1/2 Red or Yellow Onion, chopped
1/2 Bunch Fresh Cilantro, chopped
1 Avocado, diced
Salt to taste

  1. In a small food processor put tomatoes, onion and cilantro. 
  2. Pulse a few times, you don't want it mushy.
  3. If you don't have a food processor just cut them all up as tiny as you can
  4. Add Avocado and salt.
Tips: Salsa tastes best the day after you make it  (if you can wait that long) and gets a vinegary taste after 3-4 days.

Thursday, March 24, 2011

Where did I go?

I hope none of you give up on my blog. I have been cooking and taking pictures, I promise. There has been a lot going on to take up my time, surgery and remodleing to name a few. Soon all that will be over and I will start posting again. So between now and then try one of the recipes already posted that you haven't made before. See you soon.

Tuesday, February 15, 2011

Zupas Copy Cat Wisconsin Cauliflower Soup

I got this recipe from Utah Deal Diva.com. This tastes very very close to Zupas soup. My husband said he couldn't tell the difference at all. It is very good, even my kids ate it and loved it. Be careful though it cools down very quickly so you need to eat it fast!

2 T Butter
1 med Onion, chopped
1/4 C Flour
1/2 t Salt
2 C Milk
3 1/2 C Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 t Dijon Mustard
1 C Cheddar Cheese, shredded
1 C Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like
Cheese and Bacon for toppings

  1.  In a large pan saute onion in butter until soft and golden brown.
  2. Whisk in flour and salt.
  3. Gradually stir in milk, and water
  4. Add bouillon cubes and cauliflower
  5. Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender
  6. In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth. Blending is really easy and your kids won't even know there is cauliflower in the soup unless you tell them. So Sneaky, they underestimate your sneakiness!
  7. Return cauliflower mixture to pot and heat on medium until hot
  8. Stir in mustard and cheese, mix until cheese is melted and smooth
  9. Ladle into bowls and top with cheese and bacon. Eat Fast!

Super Soft Sugar Cookies



These Sugar cookies are sooooo delicious!! They are soft, flaky, and sweet! 
These rival any bakery cookies. I made them for Valentines but they would be perfect for any occasion.
This recipe came from my sister Jennifer Hedrick
1 C. Sour Cream
1 C Oil
3 Eggs
1 t Vanilla
1 1/2 C Sugar
1 1/2 t Baking Soda
1 1/2 t Baking Powder
1/2 t Salt
4-5 C Flour 
2 Tubes Vanilla Frosting

  1. Preheat oven to 375
  2. Cream together, sour cream, oil, eggs, vanilla and sugar.
  3. Add in, baking soda, baking powder, and salt. Add flour 1 cup at a time, I usually use about 41/2 cups, you want the dough to be firm but still soft and gooey. I hope that makes sense.
  4. Cover and refrigerate for at least 6 hours or overnight, or freeze for 11/2-2 hours.
  5. Cover counter top and dough with flour and roll out dough to 1/4 inch thickness
  6. Cut dough into whatever shape your little heart desires.
  7. Bake for 7 minutes. They will not be brown at all, in fact they don't really look done to me but they are and if you cook them longer they get crispy.
  8. Put on a cooling rack, once cooled, frost those yummy cookies. I use store bought frosting, just the vanilla kind, but if you have an amazing recipe for frosting let me know. I think a little lemon in the frosting would taste good also but I haven't tried it yet.
  9. To make your own colored sprinkles just put some sugar and food coloring in a Ziploc bag and mix very very well. 

  1. This recipe makes about 40-45 cookies depending on the thickness. So what I've done in the past is cut the dough in half , form it into a log and wrap it in saran wrap then freeze it for future use. To thaw it just pop in the microwave and defrost it, it defrosts quickly.

Wednesday, January 19, 2011

Split Pea Soup

I love, love, love steaming, hot, thick, soup on a cold winter day! I made this recipe up last year and haven't had it since, I don't really remember putting so many ingredients in it but I trusted myself and it turned out very very tasty.

1 lb Split Peas
8 C  Water
12 Chicken Bullion Cubes
1 C Carrots, minced
1 C Onions, minced
1 C Potato, minced
1 t  Sage
1 t  Powdered Ginger
1/2 C  Crumbled Bacon (I just buy the pre-crumbled kind in the salad section) or
Ham
Salt and Pepper. to taste
2 T  FreshGarlic, minced
2 T Celery, minced or
2 t Celery Seeds

  1. Rinse off Peas
  2. Put everything in a large pot
  3. Bring to a boil then reduce temperature and simmer for 1 hour.
  4. Serve with Grilled Cheese Sandwiches


Fancy Grilled Cheese

I know another seemingly mundane recipe, but that's where you are all wrong! This Grilled cheese is delicious, especially with soups! Easy peasy double cheesy.

 2 Slices of Thin Bread
Butter
Cheddar Cheese or 
My favorite is Kraft Deluxe Singles
Parmesan Cheese
  1. I like my bread thin when making grilled cheese or better yet crusty sour dough. Yum!
  2. Butter the outside of both slices or bread
  3. Sprinkle Parmesan cheese on both slices, pat down cheese so it doesn't fall off.
  4. Add Cheddar cheese to bread and grill on medium until golden brown and crispy.

Saturday, January 15, 2011

Chili

I can't say enough good things about this chili. It is by far the best I have ever had! I have two versions of this chili one is better than the other but it takes a long time to make. The faster recipe is still very very delicious. This recipe comes from Marlane Hobson.

1lb Ground Beef or *Meat recipe below
1 Onion, Chopped
2  Lawry's Chili Seasoning Packets or whatever brand you can find
2 t  Chili Powder
2 t  Cajon Sesaon Salt or Regular Season Salt
1 Small Can Tomato Paste
2 Small Cans Tomato Sauce
2 Au Jus packets
1 Green Pepper, diced
3 t  Garlic, chopped
5 Cans Pinto Beans, Drained or 
*1 Lb Dried Beans, soaked over night
Enough water to cover beans plus 2 inches


  1. In a very large pot brown meat and onion together or * if using Meat recipe just add shredded meat plus any juice with meat and onion to pot
  2. Add all other ingredients to pot and bring to a boil
  3. Simmer on low for 3 hours stirring every 15 minutes, so beans do not stick to bottom and burn
  4. Serve with cheese, sour cream, and crackers.
  5. You can freeze left overs but they do not retain all of it's flavor, when you reheat it add some hot sauce and brown gravy mix and it will be as good as new.
*Meat Recipe
2-3 lb Pork Loin
2 T Liquid Smoke
1 t Garlic Salt
1 t Onion Salt
2 t Celery Seed
2 t Black Pepper
2 t Worcestershire Sauce
  1. Combine all ingredients except meat together, then rub on meat.
  2. Wrap in a double layer of tin foil and bake in oven  at 275 for 5 hours or place in crock pot on low for 5 hours
  3. Shred, it is now ready for the chili recipe. Be sure to save the juice for the chili

Spicy Noodles With Chicken or Vegetables


This has a very Thai flavor to it.  I would say it is a medium spicyness level you can very easily make it mild. My first bite I thought this is pretty good but by the time my plate was empty I was looking to see if anyone had any I could steal off their plates. Then the next day I couldn't get enough of the left overs! So needless to say I will be making this a lot in the weeks to come. The original recipe comes from Deals to Meals but I have changed a few things.


Sauce:
1/2 C  Olive Oil
2 t Garlic, chopped
1 1/2 T  Creole Cajun Season Salt or 
*if don't want it to be to spicy use regular season salt
2 T  Lemon Juice
2 T Fresh Cilantro, chopped
2 T Brown Sugar
2 T Soy Sauce
2 chicken breasts, thinly sliced
**or Mixed Veggies, I'm thinking cauliflower sounds good

Noodles:
1 lb. Angel Hair Pasta, cooked
2 T Lemon Juice
2 T Olive Oil
1/2 C  Green Onion, chopped
2 T Fresh Cilantro, chopped
Salt and freshly ground pepper
Parmesan cheese

  1. Combine all ingredients under "Sauce", in a pan and cook until chicken or veggies are done.
  2. While chicken is cooking,
  3. Cook pasta
  4. Combine lemon juice, olive oil, green onions, cilantro and salt and pepper together
  5. Add cooked paste and lemon juice mixture together in a large bowl then add chicken/veggie mixture to pasta, toss to combine all ingredients.
  6. Sprinkle with Parmesan and serve warm

Ruby Linzer Bars

These cookies are devine! My mom and I went on a trip to Solvang, California and we stopped at a bakery called Mortensen's Danish Bakery. Holy Moly they sell the best cookies I have ever tasted!!! You used to be able to order them by mail but they stopped shipping them, BOOOO! Well these cookies have the flavor of those cookies, Yea!!!  The base of this recipe came from this website.


1 C  Butter
1 C  Sugar 
1 t Baking Powder 
1/4 t  Salt 
1 egg 
1 t  Vanilla 
1 1/2 t  Almond Extract 
2-1/4 C  Flour 
1 C Slivered Almonds, lightly toasted
1/2 C  Strawberry or Raspberry Jam
    Almond Glaze


 1. Preheat oven to 300F. Beat butter, sugar, baking powder, and salt. Beat in egg, vanilla, and almond extract until combined. Beat in flour
2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake 25 minutes or until edges are firm and lightly brown. Cool on cookie sheet then transfer to a wire rack until cooled completely. If necessary, reform indentations by pressing with a spoon.
4. Spoon some of the preserves evenly down center of each log.  Generously spread/drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
5. Almond Glaze: Stir together 1 cup powdered sugar, 2 teaspoon milk, and 1 1/2 teaspoon almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency.

 ***** After making the cookies, store in air tight container and do not eat until the next day. They taste only ok fresh, you need to wait until the glaze has time to soak in and for the cookie to soften*****

Easy Tuscan Chicken Marsala

I know this picture is totally ridiculous, but I thought it was funny with a circle of peas around it. This Comes from a  Lawry's season packet. It was so easy to make and I thought it was pretty tasty! This is good for a quick meal especially if you use the pre-cooked chicken from my "chicken for many uses" recipe. It only took 20 minutes to prepare because of the rice. I will definitely be keeping a packet of this around for a quick easy meal. I changed the original recipe so don't follow what is on the package.

2 Chicken breasts 
2 T Olive Oil or Butter
8 oz. Mushrooms, sliced
2 1/2 C Water
2 Lawry's Chicken Marsala Season packet
1/3 C White Cooking Wine
Rice

  1. If you are using raw chicken breasts, brown in oil on both sides for 3 minutes. Then slice into very thin strips and set aside
  2. If you are using cooked chicken just cut into bite size pieces and set aside
  3. Add oil to pan and saute mushrooms on med-high for 3-5 minutes, until soft
  4. Add water, season packet and cooking wine to pan, cook for 3 minutes 
  5. Add chicken to pan mix until all coated, if using raw chicken cook until chicken is done, about 5 minutes depending on thickness.
  6. Serve over rice
Here is a picture of the season packet, so you can find it at the store

Beef and Noodles

My Mother-in-law Marlane Hobson made up this recipe. It looks very plain but it has a lot of flavor! I love crock pot meals.


1 1/2 Au Jus Packets
1 Brown Gravy Packet
3 C Cold water 
1/2 C White Cooking Wine
 2 T Fresh Garlic, chopped
Salt and Pepper
2-3 lbs. Beef Roast
Wide Egg Noodles
Parmesan
8 oz. Mushrooms, sliced

  1. Dissolve Au jus and brown gravy in cold water. Add to crock pot
  2. Add wine, garlic, salt and pepper to taste and roast to crock pot
  3. Cook on high for 3 hours. 
  4. Take roast out and slice it thin. Cook additional 1-2 hours until meat is very tender
  5. Add mushrooms in the last hour of cooking
  6. Serve over wide egg noodles and sprinkle with Parmesan

Tuesday, January 4, 2011

Lemon Alfredo Chicken Pasta

I got the  recipe for the base of this sauce from the  Deals to Meals  website. I have said this before but she has very good recipes! This is similar to the Alfredo sauce I posted but less fat and a lemony taste to it. It is a very good sauce. I froze the left over sauce and it reheated and tasted the same as the first time we ate it!
1 lb Pasta of your choice
2 Chicken Breasts
Lemon Alfredo Sauce:
3 T. Butter
2 t. Flour
3 C. Whole Milk
1 C. Parmesan Cheese
1/2 C. Mozzarella Cheese, shredded
3 Chicken Bouillon Cubes
1 t.  Pepper
1 T. Lemon Pepper Seasoning 
1 T. Lemon Juice
*Optional:
Mushrooms
Baby Spinach Leaves
Pine Nuts, Toasted

  1. Pan fry chicken breasts. I didn't add any seasoning but you can if you want. Cut into bite size pieces, set aside
  2. Start cooking noodles
  3. For Sauce; Melt butter then add flour. Stir together to create a roux.(or thickener)
  4. Then add milk. Stir together cooking only on low. 
  5. Once the milk is heated thoroughly, add the chicken bouillon, add pepper, lemon pepper. 
  6. Add Parmesan cheese and Mozzarella. If sauce needs to be thicker add more Parmesan cheese. 
  7. Do not cook on a high heat it will curdle the milk! 
  8. When sauce is thick enough to coat the back of a spoon, add * optional spinach and mushrooms. If you would like you can add chicken now or wait and put it on top when done.
  9. Simmer until noodles are done cooking. 
  10. When you take it off the heat, add the lemon juice.
  11. Pour sauce over noodles top with *optional pine nuts.

Monday, January 3, 2011

Minestrone Soup

This is my own recipe. I love this soup in the winter, it fills you up and keeps you warm and toasty.

2 Small Potatoes, peeled and chopped
10 Mini Carrots or 2 Regular Carrots, peeled and chopped
1 Med. Onion, peeled and chopped
1 Can Kidney Beans, drained and rinsed
2 T. Italian Seasoning
3 T. Garlic, Chopped
8 C. Water
12 Chicken Bullion Cubes
1 Can Tomato Paste
1 Zucchini, half peeled, chopped
1 Yellow Squash, half peeled and chopped
3/4 C. Mini Shell Noodles 
(Don't use more or they will soak up all the liquid and you won't have soup anymore)

  1. In a Large pot add all ingredients and bring to a boil 
  2. Lower temperature and simmer for 20 minutes.
  3. Serve with cheese toast. Yumm!!
*Tip
When I say "half peeled" I peel a strip down the entire side then leave a strip then peel a strip and so on.That way you still have the nice green peel but not all the hardness from it. As you can see in the picture.

Poppy Seed Kolachkes

This recipe came out of a cook book I own entitled "Cookies". I know you are probably all cookied out after the Christmas season but just tuck this idea away in your brain for now and pull it out when you want to make a special, delicious cookie.

1 C. Butter or Margarine, softened
6 oz Cream Cheese, softened
1/2 C. Sugar
1 t. vanilla
3 C. All-Purpose Flour
3 t. Poppy Seeds
2/3 C. Jam

Glaze:
1 C. Powdered Sugar
8-10 t.  Milk
2 t. Almond Extract


  1. Heat oven to 375
  2. On medium speed, cream together butter, cream cheese, sugar and vanilla. Until light and fluffy
  3. Add flour and poppy seeds, beat at low speed until a soft dough forms.
  4. Divide dough into fourths.
  5. On a lightly floured board, roll one forth of the dough out to a 1/8 inch thickness. 
  6. Cut dough into circles, I used a small ring for a canning jar
  7. Place circles on an ungreased cookies sheet
  8. Spoon 1/4 t. jam onto center of each circle, If you use more it will just leak out.
  9. Fold in half and press edges with a fork
  10. Bake for 7-9 minutes or until edges are golden brown. Remove cookies from cookie sheet immediately or they will stick. Cool completely
  11. In a small bowl combine ingredients for glaze and drizzle over cooled cookies. Dry completely before storing.
Tips: *When you bake these, jam usually leaks out know matter what you do. You will want to clean the jam off of the pan before you make a new batch of your cookies or it will start to stick and smoke and cause problems. Or you could use parchment paper.

Chicken Ring ( I know it's a ridiculous name)


This recipe comes to you from Pampered Chef. I like a lot of their recipes, they are simple, tasty and use common ingredients. Sorry for the bad photo. I cut it up before I remembered to take a picture.

1 Pkg Crescent Rolls
2 Small Chicken Breasts or 1 large
1/2 C Mayonnaise
1 t Mustard
3 T Bacon, cooked and crumbled 
(I buy it pre-crumbled near the salad dressings)
1/2 C Cheddar Cheese, grated
1/4 t Garlic Powder 
2 T Parmesan Cheese
*Optional:
3 T Green Bell Pepper
Lettuce 
Tomatoes


  1. Preheat oven to temperature on the package for crescent rolls.
  2. Pan fry chicken breasts with no seasonings or oils. (If you add seasonings it ends up being too salty and having too many seasonings) When mostly cooked cut into small bite size pieces and finish cooking.
  3. While chicken is cooking, in a bowl combine, mayonnaise, mustard, bacon, cheese, garlic powder and * optional green peppers.
  4. When chicken is done add to bowl with mayonnaise mixture, mix thoroughly. Set aside.
  5. Place crescent triangles on a large cookie sheet so the corners of the fat side of triangle touch, forming a circle or "ring". Squish the triangles out a bit so there is plenty of room to put the chicken on.
  6. Place chicken on the crescent rolls, putting an even amount all the way around.
  7. Fold the top part of the triangle crescent roll over the chicken and squish down.
  8. Top with Parmesan cheese.
  9. Bake according the directions on crescent roll package.
  10. Once done you may top with lettuce and tomato or serve as is.
  11. I served it with sides dishes of, my yummy Parmesan potato bites and mixed veggies. 
  12. I hope these directions weren't too confusing. Let me know if you need any clarification.

Tuesday, December 14, 2010

Crock Pot Chicken


 I like to serve this when I am having people over because it is easy and tastes delicious. I got this recipe from Lisa Morris.

3 Chicken Breasts, thawed
1 Can Cream of Chicken
1 16 oz Tub of Sour Cream
2 Packets Dry Italian Dressing
Peas, optional
Rice or Noodles


  1. In a crock pot put chicken, cream of chicken, sour cream and Italian dressing
  2. Cook on high for 3 hours. If you would like peas add them in the last hour of cooking
  3. Once done cut up chicken into bite size pieces
  4. While chicken is cooking, cook rice or noodles
  5. Serve over rice or noodles. 
  6. I usually serve it with cheese toast

Gooey Chex Mix

I believe this recipe was on the Chex box at one time but I got it from Jenny Hansen. It is very good and very addicting.

1 Lg Box Corn Chex
1 Lg Box Rice Chex
1 C Roasted Salted Sunflower Seeds
2 1/2 Cubes Butter
1 1/2 C Sugar
1 1/2 C Karo Syrup
1 T Vanilla

  1. Combine Chex and nuts in a very very large bowl or 2 very large bowls
  2. In a pot add butter, sugar, and Karo syrup
  3. Bring to a boil stirring continuously on med-high heat
  4. Boil for 2 1/2 minutes
  5. Remove from heat and add vanilla
  6. Pour sugar mixture over chex and stir until all chex are covered
  7. Keep covered in an air tight container.

Thursday, December 9, 2010

Donuts or Doughnuts? Who cares when they taste this good!


This isn't so much a recipe as directions, it came to you from Ricky Allman and Rachel Cochran.


1 Pkg Pillsbury Biscuit Dough (or whatever brand you want)
Oil
Toppings: 
Cinnamon and Sugar,
Nutella and Peanut Butter mixed together

  1. I tried the butter flavored and regular biscuit dough and I liked the butter flavored better.
  2. Rip your biscuit in half and poke a hole in it
  3. Fry your dough, when it is LIGHT brown turn it over. It will take about 3-5 minutes total time.
  4. Keep your oil at 300 degrees, it makes them cook better
  5. Once all done add your toppings. I'm sure you can think of many more yummy toppings. If you do let me know about them.



Pear Poppy Seed Salad

This salad is very tasty and sweet. If you have a sweet tooth you will enjoy this salad.

Romaine Lettuce, shredded
Canned Pears, cut into bite size pieces
Mozzarella cheese, cubed or shredded
Red Onions, thinly sliced
Dried Cranberries (optional)
Candied Nuts (NOT optional)
Brianna's Poppy seed and brand unknown Pear Ginger (optional) dressing

  1. Candied nuts are delicious and go well on any sweet salad. I usually candy sunflower seeds because they are cheap and all nuts taste pretty much the same once candied, plus if someone is allergic to nuts they can eat these instead. But of course you can candy any nut you choose.
  2. In a pot on med heat add 1/2 C sugar and 1/2 C nuts/seeds
  3. Stir until sugar melts and all nuts/seeds are coated. Be careful not to cook to long, it will burn quickly and ruin them all.  Do not leave them even for a second!
  4. Once done pour on a plate and place in the freezer. 
  5. Once cooled place nuts in a large Ziploc bag and beat with a rolling pin or something heavy to break into bit size pieces. I make a lot at one time then keep them in the freezer they save for at least a year and don't go bad.
  6. I have found Brianna's Poppy seed dressing to be the best tasting and sweetest. The pear, ginger dressing is something I found at Smiths one day, I didn't think is was good by itself but very delicious when mixed with the poppy seed dressing.