In the Kitchen With Krista

Necessity is the Mother of Invention...

2009-09-13T08:05:00.000-07:00

...and in this troubled economy...necessity drives everything because there are no spare dollars for frivolous things.

Last week, my local Aldi (which if you don't have one near you, I'm just so sorry...and if you do...STOP SHOPPING AT OTHER STORES! LOL :D) had their grape tomatoes on sale for 99 cents a pound. I mean, who can resist those? Especially at 99 cents a pint. So, of course I bought 4 pints. Being the tomato purist that I am, I never, ever, ever place them in the refrigerator. Ever (and if you do that STOP NOW, you're destroying the tomato's flavor and texture. If you don't believe me, consult Alton Brown).

As the week passed, I used a few in salads, a few eaten by my 4 year old, but they sat on the counter. They were tempting, but not enough that I used all of them.

In my groggy haze this morning I realized my beloved tomatoes were going bad, and if I didn't do something fast, I would lose them all together. And you all know I'm adventurous (or maybe you remember, I haven't posted much lately!). With weather turning colder and my tomatoes slowly shriveling...I decided something MUST BE DONE.

I remembered that I had leftover red pepper strips from the night before - we had a birthday party for my son, and he requested red pepper on the veggie tray, I think he was the only one who ate them!!!

This recipe was born of that desire to not waste $3 worth of tomatoes.

Turned out very well...I think. As did my favorite taste tester, my husband.

Save-the-tomato Soup

3 pints grape tomatoes (as long as they aren't soft and moldy, they're fine for this!)
2 cloves garlic
1/2 red pepper, sliced in strips
1/4 red onion, julienned
1/4 celery stalk (about 2" worth), julienned
2 Tbs olive oil
1/4 tsp red pepper flakes
2 chicken bullion cubes (can use beef or veggie too)
1/2 - 1 Cup freshly boiled water

Preheat oven to 400 degrees.

Cut tomatoes in half and place in roasting pan. Remove skins from garlic cloves and add to tomatoes. Add red pepper, onion and celery to the pan. Pour olive oil over vegetables, sprinkle with red pepper flakes.

Place vegetables in oven and roast for 25-30 minutes - until vegetables are soft and just starting to brown A LITTLE (carefully, if you burn even one...it will make it yucky). While the veggies are roasting, boil some water.

When the vegetables are done, pour into a blender or food processor (depending on the size of blender or food processor, you may need to do this in batches). Liquify the vegetables. Open blender/food processor and add the bullion cubes and 1/2 cup of boiling water. Cover blender/food processor with lid, liquify again. Add more water if necessary. You may add salt at this time too, if you feel the need.

Serve, and enjoy! Top with croutons, cheese, fishies, saltines....whatever you like in your tomato soup.

NOTE: When using a blender to blend hot liquids it is BEST to leave the center cap off the lid and cover with a towel. Secure the towel with your hand while the blender is running. If you do not do this, pressure from the steam can build up and cause harm or injury. So don't do that, it will ruin your dinner.

Banana Oatmeal Chocolate Chip w/ Flax Seed

2009-08-26T03:19:00.000-07:00

Okay....so say that 10 times fast. :D

I think I need to give some history on this recipe. The original name is "Banana Chocolate Chip Muffins" and is found in the recipe book created for a fundraiser for my daughter's gym (she's a gymnast :D). Anyway, one of my daughter's good friend's mother (follow that?) submitted this recipe for the book. Well, let me say from the first time I made them, they were gone so fast. I continued to make them. Constantly. At least once a week. You know, it's almost shameful to buy bananas so that they get overripe to make these. It became obsession like.

Some changes in our lives made it necessary to adjust the recipe, kick it up a bit, add nutrition while still maintaining the integrity of the recipe. I was afraid. I was petrified. Thinking how am I gonna make this tried and true recipe more healthy.

FIRST...the original recipe as presented by Helen Guzzo in the fundraiser cookbook:

Banana Chip Muffins

1 Egg
1/2 cup Vegetable oil (+1Tbs)
3/4 Cup Sugar
3 Bananas, ripe/mashed
2 Cups Flour
1/2 Cup Old Fashioned Oats
1 Tbs. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 Cup Miniature Chocolate Chips

In a mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. In a separate bowl, combine dry ingredients and mix well (I actually sift them together). Add dry ingredients to wet ingredients and stir until just moistened. Stir in chocolate chips. Fill greased muffin cups 3/4's full. Bake at 375 for 18-20 minutes or until muffins are done (poke with a toothpick in the center and comes out MOSTLY clean). This makes about 24 regular sized muffins.

I dare you to try to wait until they cool before you eat one. I'm betting, like most, you can't.

OKAY...now...the recipe with bumped up nutrition.

Banana Oatmeal Chocolate Chip Muffins with Flax

1 Egg
1/2 Cup Smart Balance Cooking Oil (+1Tbs)
1/4 Cup Sugar
1/3 Cup Agave Syrup (a low glycemic sweetener found at Whole Foods, Trader Joes, lots of places nowadays)
3 Bananas, ripe/mashed
1 Cup Whole Wheat Flour
1 Cup Unbleached All-Purpose Flour
3/4 Cup Quick Cooking Oats (I like the texture better)
1/4 Cup Flax Seed Meal (if you grind your own, you have to start with about 1/3 cup of flax seed)
1 Tbs. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 Cup Chocolate Chips (don't like miniatures! :D)

In a mixing bowl, beat egg, oil and sugar and agave syrup until smooth. Stir in bananas. In a separate bowl sift together flours, baking powder, baking soda and salt. Add oatmeal and flax seed meal and mix well. Add dry ingredients to wet ingredients and stir until just moistened. Stir in chocolate chips. Fill greased muffin cups about 2/3 full (truth be told, I use liners, I don't grease the pan). Bake at 375 for 18-20 minutes or until muffins are done (poke with a toothpick in the center and comes out MOSTLY clean). This batter tends to be more dense, so this makes about 18 regular sized muffins.

Again...I dare you not to eat them all in a day!

The added oatmeal and the flax add protein, fiber and Omega 3 Fatty Acids. Boosting the nutrition in this muffin.

I hope you enjoy! I know we do. So much so, that I cannot add a picture, they just don't last long around here!

A challenge...an oxymoron...and a reopening of a blog...

2009-06-27T06:56:00.000-07:00

I enjoy the occasional baking challenge. And I thought, to relaunch my old blog, I'd start with that!

A few weekends ago, I had the absolute joy of spending and evening with two very good old friends and their husbands and families. I made dessert. The caveat was, that this dessert needed to be made with NO artificial sweeteners and NO refined sweeteners. What I was left with was Blue agave Syrup, Honey and stevia (and after further investigation, stevia was eliminated too! AAAH!)

I love to bake. I love to bake and make something that is delicious and healthy too. Yes. A healthy dessert. Isn't this an oxymoron? Well, I've discovered today that it does not necessarily have to be! This may not be as sweet as the normal american diet sugar-loaded sweet desserts go, BUT it was delicious, received many compliments (even from the kids!), and there was none left. I count that as success.

So....

Berry Nectarine Fruit Crisp

Fruit:

2 pint strawberries, hulled and quartered
1 pint blueberries
2 medium nectarines, skins removed and diced
Juice of 1/4 lemon
1 tsp lemon zest
2 tbs Blue Agave Syrup

Crisp:
2 cups whole rolled oats (steel cut has a nice texture too)
1 cup whole wheat flour
1 stick butter, softened
1/4 Cup Blue Agave Syrup
2 Tbs Honey

Mix fruits together, add lemon zest, lemon juice and blue agave syrup. Mix well. Set in fridge to "marinate" for at least two hours.

Combine whole rolled oats and flour. Mix in butter, blue agave and honey until well blended and resembles course crumbs.

Grease a 13 X 9" baking dish and pour fruit mixture into it. Assemble crumb mixture on top. Bake in a preheated 350 degree oven for 30 minutes (or until bubbly and crumb mixture looks baked and golden). Let sit about 10 minutes before serving.

AND DON'T forget the honey whipped cream! (oooh, 1 cup COLD whipping cream with 2 tbs honey and 1 tsp vanilla, whip until stiff peaks form!)

Okay, well, healthy might be a stretch....but as far as desserts go...it's healthier than most!

Pumpkin Squares

2007-11-12T07:53:00.000-08:00

So, I haven't posted here in a long time. I am now "gluten free" and cannot have wheat, barley or rye.

I've posted a recipe on my other blog, that some folks who CAN eat gluten may want to make, it's just too delicious to pass up!

So, I'm posting it here, in the original form, so that it can be made by all of you.

Don't be fooled, however, the gluten free recipe is just as yummy!

Pumpkin Squares

CRUST:
1 package yellow cake mix
1 egg
1/2 cup butter

Reserve 1 cup cake mix and set aside. Mix remaining cake mix with 1 egg and melted butter. Press into the bottom of a 9 X 13" pan.

FILLING:

3 Cups Pumpkin Pie Mix (1 lb 14 oz can)
2 eggs
2/3 cup milk

Mix well and spread over pressed cake layer.

TOPPING:

Reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup cold butter
1/2 cup chopped walnuts (optional)

Mix dry ingredients in a bowl. Cut cold butter into dry ingredients using a pastry blender or pulse in a food processor. Sprinkle liberally over pumpkin layer. Sprinkle walnuts over top.

Bake @ 350 for 45-55 minutes.

Allow to cool completely and refrigerate 4 hours or overnight.

Serve with whipped cream or ice cream!

Sour Cream Chicken with Mushrooms & Peas

2007-01-11T09:16:00.000-08:00

Copying from my gluten free blog - this one is safe for all! :D

Sour Cream Chicken w/ Mushrooms and Peas

1 lb boneless, skinless chicken pieces, cut into 1" chunks
10 oz mushrooms, sliced
1 cup frozen peas, thawed
2 cloves garlic

2 cups chicken broth (I used Imagine)
1 cup sour cream

Saute chicken pieces. Add mushrooms and garlic and continue to saute until chicken is done and mushrooms are soft. Add peas. Mix broth and sour cream together. Pour over chicken, mushrooms and peas. Cook on low heat until bubbly and thickened.

Serve over potatoes, rice, or noodles.

MMMMM.

And the winner is......

2007-01-09T20:54:00.000-08:00

LOL! Sister in law Anne has gently reminded me that it's been a while since I posted on here.

I need to be honest. January 1, I went gluten-free. I've been having health issues for a long time and no doctor seems to know what was wrong. They gave me a diagnosis of Fibromyalgia, but after reviewing info on Celiac and having so many symptoms line up...I decided to try the diet for a while to see how I feel. It's AMAZING how much better I feel in just a few days. We think we have a winner, Chuck.

Well, I will NOT abandon this place...but I will try not to over-non-gluten you! I opened another blog to chronicle my gluten free experiments.... www.goingglutenfree.blogspot.com .

I'm coming up with something to put up here....promise to have something in the next day or two.

THANKS ANNE....for reminding me!

:) THANKS for your patience.

HOLIDAY APPETIZER: Artichoke Spinach Dip

2006-12-20T15:12:00.000-08:00

This is a twist on a favorite. I love the spinach artichoke dips you get at restaurants or freezer section, BUT they always seem to be more spinach than artichoke. They also lack some of the taste I love...so this is an adaptation of that recipe to make it to my taste.

Artichoke Spinach Dip

1 Can of Artichoke hearts (NOT MARINATED)
1 10 oz package frozen spinach, thawed and squeezed dry
1 8 oz block of Low Fat Cream Cheese (Neufachatel)
1 cup lite mayonaise
1/2 cup shredded parmasean cheese
1/2 cup shredded cheddar
1 clove garlic, finely minced
4 scallions chopped
1 Tsp Italian seasoning
1 tsp salt
dash or two of black pepper

Drain and chop artichoke hearts, set aside.

Mix softened cream cheese and mayonaise together until well mixed and creamy. Add garlic, parmasan, scallions (reserve about 1/3 cup of the green tops, chopped for garnish), italian seasoning, salt & pepper. Mix well. Add reserved artichoke hearts and spinach. Mix well.

Pour into a 1 qt baking dish. Sprinkle cheddar cheese and reserved scallions on top. Bake at 350 for 20-30 minutes until edges are just brown and it's all bubbly.

Serve with crustini, crackers, crudite, etc. MMMMMMMMMMMM.....

HOLIDAY GIFT: Sugar-Free Hot Cocoa Mix

2006-12-17T07:57:00.000-08:00

As promised. This is an adaptation of a recipe I found while trolling on line. The original recipe used sugar, I adapted to make a sugar free treat for the diabetics and dieters in my life!

Sugar Free Hot Cocoa Mix

2 Cups non-fat dry milk
1 Cup Splenda Granular
1/2 Cup cocoa powder
1/2 Cup dry non-dairy creamer
dash salt

Mix all ingredients in a 1 qt mason jar. Place lid on tightly and shake firmly until well mixed. Include an instruction card (tie around the lid with a bow) with instructions to dissolve 4 Tbs of mix in 8 cups hot water or coffee.

This can be adjusted and made "gormet" by using flavored powders like French Vanilla or Hazelnut. Use your imagination!

:)

HOLIDAY GIFT: Sugar-Free Almond Biscotti

2006-12-16T19:40:00.000-08:00

In my life, there are many diabetics. My father, my grandmother, my mother-in-law, my brother-in-law, many. My normal Christmas mindset is goodies. Getting goodies. Giving goodies. Eating goodies. It is a wonder I am not diabetic myself. Until this year, I had avoided food gifts with my diabetic friends and family, for fear of putting health in jeopardy. This year, I embarked on a journey to seek to understand how to cook for them. The following recipe is one I came up with in my search. It is from the Splenda website. I have modified and adapted it to suite my tastes and styles. For a sugar-free food, I have to say, it's really good. I did not expect that.

Sugar-Free Almond Biscotti

1/2 Cup almonds, slivered
1/2 Cup canola oil
3/4 Cup Splenda granulated no-calorie sweetener
3 tbs. sugar (*note, necessary for the baking "science" has negligible glycemic impact)
2 large eggs
1 large egg white
2 cups all purpose flour
1 tsp baking powder
1/3 cup nonfat dry milk
1 tsp almond extract
1 tsp anise seed (optional - I did not use)

Preheat oven to 350. Spray cookiesheet with non-stick cooking spray; set aside.

IF DESIRED, toast almonds for 7-10 minutes until golden (I did not, I prefer the texture/taste of the raw almond in this recipe).

Mix oil, Splenda and sugar together in a large bowl. Add eggs and egg white one at a time, mixing well after each addition. Add extract and mix well again.

In a medium bowl, combine flour, baking powser, baking soda, nonfat dry milk (if adding anise, add at this step as well). Pour into the oil/egg mixture and stir until well blendd. Add almonds and mix until just blended.

Divide dough in half. Roll each half unto a log approximate 3 1/2 inches wide by 12 inches long. (Note about dough, much looser than a normal biscotti dough. You may have to scoop and smooth into log shapes "frosting" style. I did not attempt to kneed and shape into rolls - but you could with well greased hands)

Bake 20-30 minutes (until lightly browned and springs back to touch) be cautious not to cook TOO much at this step, if it is too dry to cut, it will be difficult for the next step, remove from oven and cool for 10 minutes. With a sharp, serrated knife, slice each loaf on the bais into 1/2" cookies. Return, cutside down, to baking sheet. Bake for 8 minutes. Remove, flip over, bake another 8 minutes.

Remove from oven, and pan and allow to cool completely before storing in an airtight container.

Serve dipped in tea, coffee or Sugar Free Hot Cocoa (mmmmm....another recipe to be posted tomorrow!).

Kid Recipes

2006-12-14T08:59:00.000-08:00

Okay, so these are not to eat! BUT, for those of you with kids, these recipes may become invaluable.

THANK YOU Mrs. HPK from Family Life Forums for posting these today.

Finger Paint
1/4 c cornstarch
2 c cold water
Food coloring

Mix. Boil until mixture thickens. Cool. Divide into containers. Add food coloring.

Salt Dough

1 c salt
4 c flour
1 1/2 c water
4 T oil

Mix salt and flour. Add water and oil. After making objects or shapes, bake 45 min at 350 degrees. Paint. Varnish.

Silly Putty

1 c white glue
1 1/2 c liquid starch

Mix ingredients. Cover. Let stand a few hours. Pour off any excess liquid.

Play Clay

2 c baking soda
1 c cornstarch
1 1/4 c coldwater
Food coloring(opt)

Mix soda and cornstarch together. Add cold water. Mix until mixture is smooth. Boil 1 min, stirring constantly,until the consistency of mashed potatoes. Add food coloring if desired. Pour onto plate. Cover w/ damp cloth. Let cool. Knead 7-10 min.

For ornaments or shapes...After kneading, roll out onto waxed paper. Cut out designs or shapes. Let dry until hard-approx 1-2 days. Paint w/ tempra or water color paints. Dry well. Coat w/ clear shellac. Hangars may be mounted on back w/ glue or pressed into dough while still wet.

French Onion Soup

2006-12-11T06:25:00.000-08:00

I have been having a massive craving for French Onion Soup (no, not pregnant, to my knowledge!). Well, on Friday, I finally sat down and searched a bunch of recipes. There were none that fit exactly what I wanted and what I had on hand, so I had to adapt a little bit. But this is what I came up with, and it turned out quite yummy!!!

French Onion Soup

4 large onions sliced VERY thinly
1 clove garlic, minced
4 tbs butter
1/2 cup red wine (choose a dry over a sweet, like a Shiraz or a Cabernet, Sherry would work well too)
2 14.5 oz cans Beef Broth
French Baguette
Olive Oil
Provalone Cheese, sliced (you can use swiss, mozz or gruyere if you prefer).
Salt & Pepper

In a large soup pot, melt butter. Add onions and cook over medium heat. When onions are very soft, add garlic and continue to cook. These will cook a long time, until LIGHT brown and carmelized. (I kept my soup pot covered to avoid losing the moisture and allowing htem to really cook down. You also have to stir often). Once onions are carmelized, add wine and cook until the "wine" smell is gone (took about 5 to 10 minutes). Add beef broth. Cover and bring to a boil, reduce heat and simmer. Add salt & pepper (be careful with salt b/c we're using a can broth). Continue to simmer at a very low heat for about 20 to 30 mins.

While soup is cooking in the last 20-30 minutes. Slice baguette into 1/2" slices on the bias. Lay on a baking sheet and coat with olive oil. Bake until very crisp.

Ladle soup into oven safe bowls. Place bowls on a baking sheet. Place a piece of baguette in the bowl and cover with slice of cheese. Bake in 450-500 degree oven until cheese is bubbly and just starting to brown on top. Watch VERY closely...it will go fast.

ENJOY!!!!

HOLIDAY GIFT: Kensington's Hot Chocolate Mix

2006-12-06T13:18:00.000-08:00

Family Life Forums proving to be a breeding ground for Holiday Gift Ideas this year! Here's another. I had to post! :D I love hot chocolate. I'm going to make some for us AND some for gifts. Thanks Kensington!!!

Kensington's Hot Chocolate Mix

1 lb of Nestle's Instant Chocolate Milk mix.
1 lb of Coffee creamer
1 lb of Powdered sugar
1 lb of Dry Instand Milk Powder

Mix all together. It wil make about a gallon size container. I make four batches at one time when giving it for Christmas. My kids drink it as fast as I can make it.

Instructions for making a mug:

Mix 1/4 cup of Hot Chocolate mix with 8 oz of Hot water and stir. (Keep in mind, most mugs are bigger than 8oz.)

I tie a 1/4 cup scoop on the side of my jars. Tupperware used to make them, and they were only 50 cents each. They are not a measuring cup, they are a scoop.

HOLIDAY GIFT: Snickerdoodle Biscotti

2006-12-06T11:18:00.000-08:00

This is a contribution from Aggie01 at Family Life Forums. Thanks Aggie for letting me reprint. I believe Aggie got this from the Recipezaar site. It sounds fabulous and will be perfect for the person who cannot have nuts or does not like them. I cannot wait to try this one!

Snickerdoodle Biscotti

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon good vanilla extract
3 large eggs
cooking spray
2 tablespoons sugar
1 teaspoon cinnamon
1 large egg white

Preheat Oven to 350.
Measure flour into a large bowl using the scoop and level method.
Add 1 C. Sugar, Baking powder, and salt.
Mix Oil Vanilla and ewhole eggs in a small bowl and add to the large bowl, your dough will be dry and quite crumbly.
Turn dough out onto a floured surface and knead 7 or 8 times.
Divide in half. Shape each portion into a roll about 8 inches long, and place them a six or so inches apart on a cookie sheet lined with parchment.
Flatten each roll to 1 inch thick.
Combine the 2 Tbsp. Sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
Bake at 350 for 30 minutes.
Remove from the sheet and cool for 15 minutes.
Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
Reduce oven temp to 325 and then bake 10 more minutes, turn over and bake 10 more.
They'll be soft in the middle but will harden as they cool.
Cool completely on a wire rack.

Chicken Corn Chowder

2006-12-05T14:32:00.000-08:00

It was about 20 degrees here today, and when the mercury dips, I feel the need for soup. Warm, comforting soup. Tonight I experimented, and it's seemed to pay off. I'm serving with a nice slice of corn bread.

Chicken Corn Chowder

1 lb boneless, skinless chicken breast, cut into bite sized chunks
2 large carrots, cut in half and sliced
2 stalts of celery, sliced
1/2 onion, small dice
2 cups frozen corn
1 clove garlic, minced
1/2 cup butter (1 stick)
1/4 cup flour
1 14.5 oz can chicken stock
4 Cups milk
2 boulion cubes, crushed
dash red pepper
dash nutmeg
1 tsp parsley flake

Brown chicken chunks, set aside.

In large soup pot, melt butter (salt & pepper to taste while cooking). Add diced vegetables and garlic and sweat/saute them until tender (salt & pepper to taste while cooking). Sprinkle in flour, stirring well to avoid lumps. Pour in chicken stock. Heat till boiling, reduce heat to simmer. Add chicken and milk. Bring back to a boil on low heat (this will take some time, don't be tempted to increase the heat or you'll scald the milk and it won't taste right). Sprinkle in crushed boullion and seasonings. Continue to allow to stay at a low simmer until thickened. Serve. Sprinkle with cheese if desired.

I haven't had a whole bowl yet, but I'm not sure there's going to be any left if I keep stealing tastes! I cannot wait until dinner!!!

HOLIDAY GIFT: Almond Biscotti

2006-12-03T20:11:00.000-08:00

This year, we are giving a Coffee Basket to all of the Grandparents. It will have two coffee mugs hand decorated by our children. 2 lbs of a good coffee, chocolate spoons and, of course, Almond Biscotti for dipping! Here is a recipe I found for it, that I did a practice run of tonight. Tastes wonderful, will even be better after I dip them in chocolate tomorrow!

1 Cup blanched whole almonds
1 tsp baking powder
1/8 tsp salt
2 Cups all purpose flour
3/4 Cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool, then chop coarsely. Set asid.

Reduce heat to 300. Place parchment paper on baking sheet. (I did not do this as I used stoneware and it's not necessary - parchment paper here is used to keep the dough from getting "wet" during baking).

In a bowl, lightly beat the eggs and extracts together.

In a large bowl sift in flour, sugar, baking powder and salt. While stirring (or using mixer) gradually add egg mixture until soft dough forms, add almonds about halfway thru. With floured hands, divide dough into 2 equal parts. Roll each half of dough into a 10 X 2 inch log on a lightly floured surface. Place logs onto the prepared baking sheet and bake 35-40 minutes or until firm to the touch.

Remove from pans to a wire cooling rack for 15 minutes.

Move logs to a cutting board. Using a serrated/bread knife, slice dough on the diagonal in 1/2 inch slices. Arrange evenly, cut side down, on the baking sheet. Bake about 10 minutes, turn slices over, bake about another 10 minutes. Turn off oven, leaving biscotti there for another 5 minutes. Remove from oven and place on rack to cool.

Once dry, store in an airtight container.

IF DESIRED: Dip in melted chocolate and allow to set on wax paper. (makes them all that much better when you dip them into coffee, tea or cocoa!!!)

Seven Layer Bars

2006-12-02T07:37:00.000-08:00

MMMMM...another Christmas cookie recipe! I found this one in the coupon section of the paper one year. I made it that year as an experiment, thinking that I would like them but because they were so rich I wouldn't eat the whole batch in one or two days. HA, YEAH, RIGHT. They are RICH, very rich, sweet, decadent and delicious. However, I caution you, they are addicting and very hard to stop eating! I modified the recipe since the original didn't seem to fill the spaces well. As with any recipe, I tweek it to make it to my liking. My husband loves these cookies.

Seven Layer Bars

3/4 Cup butter
2 1/4 Cup grahm cracker crumbs
1 1/2 Cups chocolate chips
1 1/2 Cups butterscotch chips
2 Cups coconut (this can be adjusted a little, we like coconut here)
1 1/2 Cups sweetened condensed milk
1 1/2 Cups chopped walnuts

Preheat oven to 350.

Place butter in a 13 X 9" pan and place in the oven for it to melt. Swirl and coat butter to cover the pan. Spread grahm cracker crumbs over the bottom of the pan and press into the butter. Layer chocolate chips over the crumbs, then butterscotch chips, then the nuts. Pour the sweetened condensed milk over the nuts - try to get as evenly as possible so that almost the entire top is covered (there will be "holes" but make sure they aren't more than a 1/4 inch or so). Sprinkle coconut evenly on top and slightly press into the condensed milk layer.

Bake about 25 minutes or until the coconut is starting to turn golden brown and everything is melted. Let cool COMPLETELY before cutting into bars...and make them like 1" X 2" because these are so rich...this may take a while!

I store mine in an airtight container in the fridge. I like how the cold makes everything hard and gives it a candy bar feel to it. They also freeze really well, so you could make a whole batch and freeze half for another time of year also.

Enjoy!

HOLIDAY GIFT: Cinnamon-scented Ornaments

2006-11-30T08:40:00.000-08:00

Okay, so this is non-edible. But in my defense, it is a RECIPE. :D

I gave these to my husbands co-workers 5 years ago, our first Christmas in Phoenix. I had also made them to send back home in our gift boxes we sent that year. The ones that were rejects, I finally threw away before we moved back to PA and they STILL smelled of cinnamon. They do fare best when stored in an airtight bag like a ziploc.

OH...and I got all the ingredients at the dollar store, I made 32 ornaments for about $10 total.

Cinnamon-scented Ornaments (Non-edible)

1 Cup Ground Cinnamon
1 tbs ground cloves
1 tbs ground nutmeg
3/4 cup applesauce
2 tbs white glue

Mix spices together. Add applesauce and glue. Work mixture with hands for 2 to 3 minutes to form a ball. If too wet, add more cinnamon. If too dry, add more applesauce.

Lightly dust a clean surface with cinnamon. Roll out dough to 1/4" thick. Cut into shapes with various holiday cookie cutters. Use a tooth pick to poke a whole at the top for the hanging ribbon (I used thick gold elastic thread).

Dry in a slow oven (200 degrees) for several hours. Or air dry in a sunny spot for 4 to 5 days.

When dry, add ribbon and other embellishments as desired.

This should make 12 2" ornaments. I recal doubling the recipe and using a 1 1/2" cutter - I chose a snowflake design that lent itself well to getting a lot of ornaments off one slab of dough. If you work quickly enough, you can reroll a couple times...just try to keep it warm and wet.

You can also spray acryllic on it BUT it will effect the strength of the scent. I did not do that, and the ones that we did keep for ourselves are still fine. I believe that the glue and the drying process (not to mention the spices) act as a preservative.

Enjoy!!! :D

HOLIDAY GIFT: Friendship Soup in a Jar

2006-11-28T10:06:00.000-08:00

Quite a few years ago, I stumbled upon this recipe on the internet when looking for an inexpensive gift to give the ladies in our playgroup. There were six of us, we always got together every other week. All of our kids were the same ages. Every other Tuesday, we'd get together, have lunch, let the kids play together and make a disaster of my house (and I LOVED every single second of it). This can be layered in a quart sized Mason jar (which, BTW can be bought by the case if need be bringing the cost down to about 70 cents a piece). This particular year, I did not have enough to get mason jars for them, so I layered the ingredients in quart sized ziploc baggies with a Christmas Theme. I had also had several large scraps of Christmas fabric that I sewed into bags. I then losely sewed a peice of embroidery floss to create a pull string. I printed the instructions on Christmassy paper and put inside the bag before closing up. That week we got together for lunch, I made the soup for everyone to enjoy, then gave them their gift. It was a huge hit. A couple years later, after we had moved to AZ, I made it also for my playgroup there. This time, again, did not have the money for the jars so I bought the quart sized Ziploc containers, layered in the ingredients, I also gave it with a packet of biscuit mix. I did not make the bags this time, I put them both in Christmas bags and tissue paper that I bought at the dollar store. It was again a big hit.

The ingredients are inexpensive, the flavor is outstanding. Another way to give this gift would be layered in the jar with a nice set of soup bowls and a bisquit mix for baking with the soup. Maybe some cool spoons too.

Well, here goes it!

Friendship Soup in a Jar

1/2 cup dried split peas
1/3 cup beef boullion granules
1/4 cup pearl barley
1/2 cup dried lentils
1/4 cup dried onion flakes
2 tsp italian seasoning
1/2 cup uncooked long grain rice
1/2 cup uncooked small pasta (alphabet, orzo, ditalini, small elbows or shells)

In a quart jar, layer the ingrediens in order up thru the rice. Place the pasta in a square of plastic wrap and bring the ends together and twist (this will keep the pasta from mixing with the other ingredients in the jar too soon). Seal tightly. Cover the lid with a cirle of fabric, secure with a rubberband, then write out the instructions on the card and secure around the lid with ribbon (this will cover up the rubber band).

The label attached should read:

ADDITONAL INGREDIENTS:

1 lb ground beef
3 quarts water
1 28 oz can diced tomatoes, undrained
1 6 oz can tomato paste
Pepper & Garlic to taste

To prepare the soup:

Remove pasta from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic, drain any excess fat. Add the tomatoes, tomato paste, water and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved pasta, cover and simmer 15-20 minutes more or until the pasta, peas, lentils and barly are tender.

Now, as you can tell, this makes A LOT of soup - that's why it's called friendship soup - you'll need a lot of friends to help you eat it!!! :D

HOLIDAY GIFT - Forget Me Not Tea

2006-11-27T14:18:00.000-08:00

Okay, Thanksgiving is over. The last of the leftovers are in the oven as Turkey Tettrazzini redeaux, the boxes and bangles of Christmas decorating over the weekend are strewn from one end of my house to the other, and I am just not done! I need to clean it all up and make this house my own personal holiday showplace. I'm a little misty as it is our first year in this new house in PA and missing my Phoenix Christmas ideas. I had gotten to where I knew where all my items went and were the most festive. It's new learning this year. The tree is up. My eldest and my husband did a spectacular job of putting it together and decorating it - a true tradition in our home. It looks breathtaking, and it feels like Christmas.

I make no apologies for celebrating CHRISTmas. And am happy to do so! God bless you and what you celebrate in your home this holiday season.

Okay, so this little tea, I gave away last year to a few friends. When I saw the recipe in a book, it sounded yummy and looked so beautiful the way they presented it. Forget-me-nots are a beautiful little purplish blue flower, sweet, delicate and light, just like this tea. I gave away just the tea, but paired with a set of tea cups decorated with forget-me-nots and a tea towel, maybe some candies. It could be a special gift.

Forget-Me-Not Tea

1 jar (15 oz) instant orange breakfast beverage (such as Tang)
1 cup granulated sugar
1 cup unsweetened tea mix
1/2 cup presweetened lemonade mix
1 package unsweetened cherry drink mix (like Kool-Aid)
2 tsp ground cinnamon
1 tsp ground nutmeg

In a large bowl, combine all ingredients and mix well. Store in an airtight container. Give with serving instructions.

To serve, stir 2 heaping tablespoons tea mix into 8 oz hot or cold water.

Yields about 4 cups of the mix.

I put in the half pint mason jars with pretty lids and used fabric scraps to cover the lid. I printed the instructions neatly on an unprinted business card and folded in half...punched a hole and tied it around the lid/fabric with ribbon.

Cranberry Sausage Stuffing

2006-11-22T07:48:00.000-08:00

I know, you're all bowled over - TWO recipes in ONE day!!! What must I be thinking.

Well, this year, I decided to experiment a little bit with the stuffing. I usually just use the boxed mix and I'm done with it. Well, this year, I decided to be adventurous and I think it's going to pay off. It hasn't cooked inside the bird yet, but even if I don't choose to do that, it will be a WOW factor on the table tomorrow night. I think this may well become my signature Thanksgiving dish.

Cranberry Sausage Stuffing

1 1lb tube pork sausage (bulk)
1 box Cornbread Stuffing Mix
1 stalk celery
1 small red onion
1 14 1/2 oz can chicken broth
1/2 cup dried cranberries
1/3 cup French's Fried Onions

In a saute pan, brown sausage and set aside - do not drain fat off!

Chop celery and onion into a small dice (or your preference if you like larger pieces). Saute in 2 tbs butter or olive oil on low heat until translucent and soft (but NOT carmelized). Add in sausage. Add dried cranberries. Cook for 2 minutes to allow flavors to blend. Pour in all of the chicken broth and bring to a boil. Turn off the heat and stir in contents of stuffing mix box and French's Fried onions. Cover and allow to sit for 5 minutes.

This will stuff a 10 to 12 lb bird. Make sure to double/triple if you have a larger bird, or make extra to serve on the side without cooking in the bird!

YUMMY!!!!

Traditional Green Bean Casserole

2006-11-22T05:47:00.000-08:00

In honor of Thanksgiving tomorrow...I figured posting a truly traditional Green Bean Casserole was in order. It will be on our table tomorrow - and many more around the country, I am certain.

I am thankful for many things this year! Blessings to all of you and to your families.

Green Bean Casserole
(this is the Campbells Recipe)

2 cans (10 3/4 oz) Campbells Cream of Mushroom Soup
1 cup milk
2 tsp soy sauce
1/4 tsp ground pepper
8 cups cooked green beans
2 2/3 cups French's French Fried Onions (does anyone else actually make these???)

Mix soup, milk, soy, black pepper, beans and 1 1/3 cups onions in a 3 quart casserole. Bake at 350 for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake for 5 more minutes. Serve.

Oooooo, I just cannot wait until tomorrow!!! :D

White Chocolate Cheesecake Pie

2006-11-20T16:05:00.000-08:00

Hi there...this is a recipe I made a while back when my dad came over for dinner. He's a diabetic and is not supposed to get desserts - but I always think dessert is a good idea. :) You can tell just by looking at me, of course! This one is a good one, and if you don't like using diet stuff - feel free to use the regular, the taste is very similar!

White Chocolate Cheescake Pie

1 small package Jello Pudding Sugar Free Cheesecake Flavor
1 small package Jello Pudding Sugar Free White Chocolate Flavor
2 Cups heavy cream
1 Cup whole milk
1 package (5.5 oz package) sugar free oatmeal cookies
1/4 cup melted butter

Grind sugar free oatmeal cookies into crumbs. Mix with melted butter. Press into a pie pan...accross bottom and up sides. Bake for about 5 - 10 minutes until golden brown. Allow to cool completely.

Pour heavy cream and milk into a blender, start on slow speed, pour in jello powders. Increase speed so that it mixes the powders into the cream and makes it thick and creamy.

Pour/spread into crust and refridgerate for at least 3 hours...overnight is best.

Another variation would be to use aluminum foil muffin cups, remove paper, lightly spray the inside - place an uncrushed oatmeal cookie in the bottom, spoon the filling into each cup and refridge, makes individual portions.

Enjoy - without guilt!!! :D

Killer Cobbler

2006-11-16T17:19:00.000-08:00

I found this recipe in the Philadelphia Inquirer shortly after I got married almost 12 years ago. I don't make this often enough for my husband! I haven't made it at all since we moved back to PA. I will be making this on Thanksgiving as a special request from him.

I hope you enjoy, not only the taste, but the ease of this recipe. I'm gearing it towards Apple, however I will list other fruit options at the bottom as well.

Killer Cobbler

1 stick unsalted butter
1 cup flour
1 1/2 cups sugar divided
1 tsp baking powder
1/2 tsp salt
1 cup milk
4 large apples, peeled, cored and sliced (I use a apple wedger, peel and then cut the wedges in half)
2 Tbs Cinnamon

Preheat oven to 350 degrees.

Place apples in a bowl, pour 1/2 cup sugar and 2 Tbs Cinnamon over top and mix well. Set aside.

Sift together flour, 1 cup sugar, baking powder and salt. Add milk and mix well.

In a 13 X 9" pan, cut butter into pats and put in oven to melt. When butter is melted, pour flour mixture into pan. Lay sliced apples into the flour mixture - pressing them in. Do not be afraid to really fill it full of apples. There should be a sweet cinnamon syrup in the bottom of the apple bowl. Sprinkle this syrup overtop.

Bake for 50 minutes or until a toothpick in center comes out clear and edges are browned.

Serve with fresh whipped cream or ice cream. Best when served warm....If you have a crowd, it won't last until it's cooled. :D

Fruit variations:

16 oz bag frozen mixed berries, thawed (omit cinnamon)
16 oz fresh strawberries, blueberries OR raspberries (omit cinnamon)
4 medium peaches (add a dash or two of ground ginger and nutmeg!)
4 medium pears (omit cinnamon)
16 oz pitted cherries OR 1 can cherry pie filling

Enjoy!!!

Spaghetti Casserole

2006-11-15T06:18:00.000-08:00

This is a yummy from, and while I'd rather forget where it came from (long story!), it's still a yummy recipe. It's a twist on a normal spaghetti dinner the makes it just different enough. But close enough that it's easy and usually you have the ingredients on hand.

This recipe is GREAT to give to someone who just had a baby as a quick fix meal. It freezes very well and reheats well too. As a matter of fact - I split mine between 2 small square pans this time and froze one for a meal on a night when I just don't feel like cooking. The other is in the fridge and will be baked up tonight. MMMMMMMM....cannot wait for dinner!!!

Spaghetti Casserole

8 oz spaghetti style pasta - cooked according to packaged directions
1 cup sour cream
1 lb ground beef (or turkey or chicken)
1 28 oz jar spaghetti sauce (or see my sauce recipe on another post and use 1 qt).
2 cups shredded mozzerella cheese

In a large sauce pan, brown ground meat. Add sauce and warm up.

Mix the spaghetti with the sour cream and press into the bottom of a 13 X 9" baking dish. Pour meat/sauce mixture over top. Sprinke Mozzarella Cheese overtop. Bake at 350 for 30 minutes - since everything is cooked it just needs to all "meld" together and the cheese melts.

Serve with salad and bread!

Double Layer Pumpkin Pie

2006-11-13T16:24:00.000-08:00

Thanksgiving is just around the corner. I have much to be thankful for this year, as every year. I have three beautiful children, a loving husband, a good home and lots of food! :D I also have the recipe for the best pumpkin pie ever, thanks to Jello. I'm not a huge pumpkin fan...but I LOVE this pie!

1 prepared grahm cracker crust - either your own or the store bought kind
4 oz cream cheese
1 Cup + 1 Tbs. Milk Divided
1 Tbs. sugar
1 tub (8oz ) frozen whipped topping, thawed.
2 (4 serving sized) packages vanilla instant pudding
1 16 oz can pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

1. Mix cream cheese, 1 tbs milk and 1 tbs sugar in a large bowl with wire wisk until very smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of the crust.

2. Pour 1 cup milk into bowl. Add pudding mixes and beat with wire whisk 1 minute. Stir in pumpkin and spices with wire whisk. Spread over cream cheese layer.

3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftovers in the refridgerator (yeah, like there are really going to BE any leftovers!!!).

This is a GREAT recipe to make "diet" friendly. Use sugar free puddings, skim milk and lite or FF whipped cream (they even make sugar free now too).

Looking forward to Turkey Day, hope you are too!!!

Italian Chicken Cutlets

2006-11-10T14:09:00.000-08:00

I love chicken. I know that must sound really silly, but I do. Due to health reasons, we end up eating a lot of chicken in this house. It is sometimes a challenge to make it taste good and different. I've been digging out my old recipes and here's today's. I'm making these for dinner to serve overtop a salad. It's fairly healthy. I also like baking these off in unglazed stoneware (like Pampered Chef or a pizza stone) so that it gives it a "fried" texture without being too greasy or heavy.

Italian Chicken Cutlets

8 oz Italian Salad Dressing (I usually make up the Good Seasons and use that)
4 4oz chicken breasts
1 cup bread crumbs
1/2 tsp salt
dash pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp italian seasoning
1/4 cup parmasean cheese
Cooking Spray - or an olive oil mister

Marinate the chicken breasts in the italian salad dressing, in the fridge for up to 8 hours. (minimum of 1 hour).

In a large flat dish/bowl/container mix together bread crumbs, seasonings and parmesan cheese. Set aside for a minute.

Lift breasts out of marinade and drain as much off as possible. Dip in the bread crumbs to coat well. Place on baking sheet. Before placing in oven spray each breast with cooking spray or olive oil.

Bake at 350 for 35-45 minutes until chicken is cooked thru.

NOTE: for best even cooking, bring breasts to room temperature before baking.

Mimi Dip

2006-11-06T19:41:00.000-08:00

Okay...holidays are coming, parties are coming, events where we will be asked to bring something, anything. Well, THIS recipe is a crowd pleaser. I have NEVER brought home leftovers when I've made it. NEVER. It is named "Mimi Dip" because it is a recipe from a friend of mine's mother, Mimi. I'm so glad I got the recipe from her. She now is in the end stages of Alzheimer's. This recipe will always be her heart and soul to me. I love you Mimi D.

Mimi Dip

3 8z blocks cream cheese
1 16 oz jar salsa (choose heat level)
2 cups shredded monterey jack cheese
1 cup diced tomatoes
1/2 cup diced scallions
1/2 cup diced black olives
1/2 cup diced green (or red) pepper

Open cream cheese and place in a large mixing bowl. Allow cream cheese to soften, pour in salsa. Mix with electric mixer until VERY smooth (it takes a while!).

In a 13 X 9" pan spread the mixture on the bottom very evenly (now would be a good time to pull out a cup for your self, before you layer it out!!! LOL. you seriously will NOT have left overs!!!).

Sprinkle cheese over top. Then tomatoes, peppers, scallions, and olives. Place in fridge and allow to firm up for about 2 hours.

Serve with tortilla chips or sliced vegetables.

The other way to do it is to mix the "topping" ingredients into the mixture. Chill until very firm, with cooking spray covered hands, roll into a ball and coat the outside is chopped walnuts, or taco seasoning (see recipe in one of my earlier blog posts!!!), or more cheese. And make a cheese ball or cheese log out of it.

I hope that this dip becomes a family favorite!

Applesauce Muffins

2006-11-05T12:01:00.000-08:00

Okay, so last Friday my husband shows up from work carrying bags of food. The receptionist was packing up leftover food from a client meeting and there was a ton left. A lot, she felt that would not survive the weekend...so she sent it home with him. My husband brought home 5 lbs of apples, oranges, a bunch of cheeses, chopped veggies and dip, it was a plethora of fabulous food. And since it was free, well, I think it tasted better! :D

Well, last Sunday, I pulled out my crockpot and tried to slow cook an apple sauce. A miscalculation of cinnamon made it a little overpowering. Not to mention that NO ONE, not one person, eats applesauce in my house! LOL!!!

Well, a friend visited this week and shared some recipes with me, and one was for Applesauce Muffins. Not wanting to waste the applesauce, I decided to use it in these muffins. Which are a hit with my kids.

2 1/4 Cups Flour (I mixed 1 cup Whole wheat with 1 1/4 cup all purpose - but you could use all AP)
1 1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon (I ommited b/c the applesauce was overspiced - but don't omit if you use plain applesauce)
1 1/3 cup all natural applesauce
1/3 cup canola oil
2 eggs lightly beaten
1 medium apple, peeled & chopped (optional - I did not use b/c my kids don't like cooked apples)

Preheat oven to 350. Spray a 12 well muffin pan with cooking spray OR line with cupcake liners. (I used the Reynolds Extra Large ones and it made 12, so I think this recipe actually makes 24 of the normal size ones.).

In a large bowl, sift all dry ingredients together. Add applesauce, oil, eggs and blend at a low speed until moistened. THEN, beat for 2 minutes on high.

Stir in chopped apple, put in tins and bake. 18-20 minutes. (now...since I used the extra large cups, the baking time took a lot longer).

I bet you could add walnuts or chopped nuts and they would be even more fabulous.

Yummy.

London Broil

2006-11-04T14:14:00.000-08:00

Okay, so I'm on a beef kick this week. Marinating in the fridge right now is my absolute favorite cut of beef. Marinated in a good marinade, sliced on a bias. Served with baked potato (with sour cream of course) and a wedge of iceburg drenched in amazing blue cheese dressing! MMMM. Cannot wait until dinner!!!!

London Broil

2 - 2 1/2 lb London Broil Cut
1/4 cup Olive Oil
2 tsp Worchestershire Sauce
2 Tbs Montreal Steak Seasoning (or a good grill seasoning)

In a gallon bag pour olive oil, worchestershire sauce and seasonings. Add London Broil and mix around. Marinate in fridge for at least two hours - as much as 10 hours.

Grill for 8 minutes per side. Or until medium. Let meat rest (covered in tin foil) for 10 minutes for each inch of thickness.

Slice on the bias and serve.

I hope you enjoy!

Crock Pot Hot Roast Beef Sandwiches

2006-11-01T05:13:00.000-08:00

MMMMM.....is there anything better than beef dripping with gravy, on a bun with provalone cheese and horseradish???? If there is, I cannot think of it!!! This is one of my favorite crock pot - cook all day - easy dinners I can think of. I don't make it often because I would eat the whole thing myself if given opportunity. I'm making it today as a special lunch for a friend who's coming to visit with her daughter.

Crock Pot Hot Roast Beef Sandwiches

1 to 1 1/2 lbs thinly sliced Deli Roast Beef (see note below)
2 cups beef broth, +1/4 cup set aside
1/2 a medium onion, thinly sliced
2 tbs cornstarch

Pour broth into crock pot, add Roast Beef and sliced onion. Cook on high 4 hours or low 8-10 hours.

About an hour before serving, mix remaining broth and cornstarch together and pour into crockpot. Cover and allow cornstarch to thicken broth into gravy.

Serve on Kaiser Rolls with provalone (or your favorite cheese), and as I said in my intro...horseradish! MMMMM.

NOTE: I like to buy roast beef ends from the deli - you know the left overs after they cut the pounds out and end up with pieces that cannot be cut sufficiently. I slice them on the bias into strips. If you can find them set aside somewhere in your deli - you can also ask for them! I'm lucky to have a deli nearby that has them on display, usually. I like this because sometimes you get a mix of beef styles - italian, pepper rinded, etc. adds extra flavor!!

:)

Ultimate Snickerdoodles

2006-10-30T13:19:00.000-08:00

My eldest daughter has me thinking and scheming about Christmas cookies already, and it's not even Halloween yet! I our house, there are four cookies I ALWAYS make every year without fail. Chocolate Chip (that should go without saying in ANY home at the holidays), Peanut Butter Blossoms (you know, the peanut butter cookies with the Hershey's Kiss in the center of them), Seven Layer Bars (a decadent bar cookie with layers of choc chips, butterscotch, coconut, etc....mmmm) and last, but not least, Snickerdoodles.

A few years ago, I decided that Snickerdoodles needed a little extra kick of cinnamon, so I actually put cinnamon IN the batter as well as on the outside of the cookie.

I get RAVE reviews and numerous requests for these cookies. And they are my eldest daughter's favorites, she cannot wait until Christmas to make them! (don't tell her, but neither can I!)/

Ultimate Snickerdoodles

2 Sticks Butter (please, no substituting this!)
1 1/2 Cups Sugar
2 eggs
2 3/4 Cups All Purpose Flour
2 tsp Cream of Tartar
1 tsp baking soda
1/4 tsp salt
2 Tbs PLUS 2 tsp Cinnamon (divided)
2 Tbs. Sugar

In a small bowl mix the 2 tsp Cinnamon and the 2 Tbs Sugar, set aside.

In a bowl, lined with a sifter or sieve, place flour, cream of tartar, baking soda, salt and 2 Tbs Cinnamon. Set aside.

In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, continue to beat. Scrape sides as necessary. Add flour mixture - 1 cup at a time to the butter mixture until well blended.

Refridgerate dough for 30 minutes (or overnight works too).

Preheat oven to 375.

Form dough into walnut sized balls (I use a metal Tbs measuring spoon and scoop). Roll balls into sugar/cinnamon mixture, coating well. Place balls 2" apart on a cookie sheet. Bake about 10 mins until a golden brown. Remove and cool on rack.

Note: they will puff at first when cooking, then flatten - this is normal.

As the season approaches, I'll put up recipes for the other cookies I make!!!!

Happy Eating!

Taco Lasagna

2006-10-27T06:30:00.000-07:00

A family favorite that was born out of desparation! A few years ago I was going to be hosting a lunch at my house for a playgroup - 5 moms and 8 kids (including my own). I awoke that morning saying, "We'll have tacos". BUT when I further inspected my cabinet, I did not have taco shells or soft taco shells either. I had tortilla chips, cheese and the taco seasoning mix. So...I decided to make a lasagna instead - Mexican Lasagna. It was a BIG hit with all the ladies who begged for the recipe. Well, I guess Toll House Cookies were a mistake too - so this one may one day go down in the history books! At least you'll all be able to say, "I knew you when".

Taco Lasagna

1 lb Ground Turkey
1 packet Taco seasoning mix (or 3 tablespoons of my Basic Taco/Fajita Seasoning Mix)
1 jar salsa
2 cups shredded monterey Jack cheese
6 oz corn tortilla chips

Prepare Taco meat as directed on package using Taco Seasoning and Ground Turkey. (or follow my instructions for tacos under my Basic Taco/Fajita Seasoning Mix).

Crush enough tortilla chips to cover the bottom of a 2 qt casserole dish.

Layer half of taco meat on top of crushed chipes.

Spread half of the jar of salsa on top of meat.

Sprinkle half of shredded cheese on top of salsa/meat.

Repeat layers starting at the tortilla chips.

Bake uncovered for 35-40 minutes in a 350° oven.

Serve with sour cream, guacamole, sliced green onions - whatever you like on tacos!

NOTE: you can increase the nutritional value of this meal by including fat free refried beans as a layer, adds more protien and fiber.

Sweet & Sour Chicken

2006-10-24T16:35:00.000-07:00

This was dinner tonight. I just kind of "threw it together" but the plan worked! Typing out the recipe while it's still fresh in my mind.

1 lb chicken, sliced in strips then cut in half
16 oz package frozen stir fry vegetables (broccoli, red peppers, carrots, onions, water chestnuts)
1 small can pineapple, reserve juice, slice in chunks
1 can chicken broth
2 tbs corn starch
1 tbs soy sauce
1 tbs sesame oil
1 tbs canola oil

Drain pineapple into a 2 cup measuring cup. Add chicken broth to equal 1 1/2 cups. Add soy sauce. Stir in corn starch. Set aside.

In a large saute pan heat the sesame and canola oils. Add chicken and cook until almost done. Add vegetables to the pan and cook for 5 minutes - covered. Remove cover and add pineapple chunks, and the reserved juice & chicken broth mix. Bring to a boil and reduce to a simmer for 10 minutes (uncovered).

I served it over brown rice.

I asked hubby if I should include it in the blog - he said yes...so here you go!!

Tortellini in Spinach Cream Sauce

2006-10-23T14:40:00.000-07:00

I have not had this in a REALLY long time - I am motivated, however to make it soon! Spinach is full of iron, protien and minerals. SO GOOD FOR YOU. Leave it to me to make it devoid of nutrition! Just kidding. This is a good way to get some good for you food. The last time I served this, I had a salad on the side and topped it with grilled chicken. BOY...I need to make it again, my mouth is just totally watering!

Tortellini in Spinach Cream Sauce

1 16 oz package cheese tortellini
1 10 box of frozen chopped spinach
1 tbs butter
1 tbs flour
1/2 tsp salt & dash pepper
dash red pepper
1 cup milk
1 1/2 cups freshly grated parmasean cheese

Cook tortellini according to package directions, drain and set aside.

Defrost, drain and squeeze all extra moisure out of the frozen spinach.

In medium sauce pan, melt butter. Stir in flour, salt and peppers and make a rioux. Whisk so that it doesn't get lumpy. Add 1 cup milk. Continue whisking. Bring to a boil and reduce heat - allow mixture to thicken (so it coats the back of a spoon). Remove from heat and add 1 cup of the parmesean cheese, continue whisking until very smooth. Add spinach. Stir well.

Pour sauce over tortellini and stir around - being careful not to break up the tortellini. Sprinkle with remaining parmesan and serve immediately.

A slight variation on this would be to just slightly undercook the tortellini, then, after mixing the sauce onto the tortellini, place in pan, sprinkle with parmesan and bake at 350 for about 30 minutes. This makes it more casserole- and makes it travel well.

I hope you enjoy.

Chicken Green Bean Casserole

2006-10-22T13:11:00.000-07:00

Okay...so this is not my recipe EXCEPT I took an old favorite and made it the whole meal vs. just a side dish! In our house, we LOVE Green Bean Casserole. Why is it that we only make that dish around the holidays? I don't know...but tonight for dinner we're having the traditional Green Bean Casserole with Chicken added, this will make it the whole meal! Can't wait to smell it baking!!!

Chicken Green Bean Casserole

1 lb. Boneless/Skinless Chicken Breast - cut into 1" chunks
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
4 cups cooked green beans
1 1/3 cup dried onion rings (such as French's)
1 tsp soy sauce

Mix all ingredients (use only 2/3 cup of the onions) together in a large bowl. Pour into a 2 quart casserole. Place the rest of the fried onions on top. Bake at 350 for 30-45 minutes - until chicken is cooked thru.

:) Happy 22nd of October!

Saturday Morning Pancakes

2006-10-21T08:13:00.000-07:00

Every Saturday morning, we make pancakes, eggs and sausage for breakfast. We got into this ritual after babysitting a friend of ours kids overnight (they were older - like 10 and 13). I always loved when they would come stay because our kids loved them so much. I would always do special stuff like bake cookies, do crafts, rent movies, play games and, of course, make pancakes the next morning. I kind of loved having them around to spoil. They live in Phoenix, and now we're back in PA and miss them! BUT the Saturday Morning Pancake tradition continues. It has been varied slightly as I used to make regular pancakes, but, being more health conscious now, we make Whole Wheat Pancakes. Either way you make them, they are delicious!

Saturday Morning Pancakes

1 cup Whole Wheat Flour
1 Tbs. sugar
2 Tsp. baking powder (NOT baking soda!!!)
pinch of salt

1 egg
1 Cup milk
2 Tbs. oil

Sift together dry ingredients. Mix in the wet ingredients until combined - but do not overmix!

Put on hot pan or griddle...cook until bubbles come to the surface, flip and let rise and cook the rest of the way.

Serve, of course, with syrup.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Snack Mix

2006-10-20T11:20:00.001-07:00

In honor of my eldest child's seventh birthday, I thought I'd share with all you the recipe for her favorite snack mix. It is the typical, of sorts, cereal and nuts and such mixed together. She loves to make it with me, she loves to eat it with me. Overall, we enjoy it together! I vary it a little bit because I like to put in ingredients we all like best. I hope you like it too!

Snack Mix

7 cups of "square" cereal (like Chex or Crispix)*see note
1 cup almonds (or your favorite nut)
1 cup pretzel fishies (or small pretzel bites)
1 cup soup crackers OR plain fishies (the soup crackers are the mini-bite sized saltines)
1/4 cup butter or margarine
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
4 tsp worcestershire sauce

Preheat oven to 250 (yes that is TWO not a THREE)

Combine cereals, nuts, pretzels and crackers in a large bowl. In a microwave safe bowl melt butter. To the melted butter, add the salt, garlic powder, onion powder and worcestershire sauce, whisk together well. Pour butter mixture over cereal mixture and stir to coat all the pieces. Pour into a 13 X 9" pan. Place in oven. Bake for 1 hour - stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container after cool.

NOTE: I like to mix the corn, rice and wheat varieties...so mix up that 7 cups. Currently, I've been going to Aldi alot - Aldi's Rice Squares and Corn Sqares are PERFECT for this recipe - as are their oyster crackers.

I can't say how long this lasts. It makes about 10 cups worth and it's usually gone in about two or three days in our house! Just about to go make some now for my daughter. It is afterall her birthday, and it is her favorite snack. :D

Bruschetta Chicken Bake

2006-10-18T10:42:00.000-07:00

Hello all! I have been neglegent! We had company over the weekend and I am just now getting back into the swing of life. For those of you who don't know, I homeschool my two oldest children. By the time school is finished, it's time for chores or errands. Days go very fast and nights even faster!!!

Here's a recipe I found while looking thru one of my magazines. It is from the Kraft Food & Family Mailer. This looks so delicious, it will be on my menu next week! It boasts of being "company" friendly too! It sure looks easy!

Bruschetta Chicken Bake

1 14.5 oz can diced tomatoes, undrained
1 6 oz. package Stovetop Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic
1 1/2 lb. boneless/skinless chicken breast, cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400. Place tomatoes with their juice into a medium bowl. Add stuffing mix, water and garlic. Stir until just moistened. Set aside.

Place chicken in a 13 X 9 inch baking dish, sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through

Imagine the possibilities!!! For example - change the stuffing mix to Cornbread, the tomatoes to diced tomatoes with green chiles, the basil to dried cilantro and the cheese to Monterey Jack and VIOLA!!! MEXICAN stuffing bake!!!

MMMMMMMMMMMM. Enjoy.

Banana Oatmeal Breakfast Bars

2006-10-13T18:30:00.000-07:00

Just made these today, I cut the sugar in half and it did not suffer. Very yummy - even my kids liked it...I'm including it with MY variations to make it a little more healthy :D

Banana Oatmeal Breakfast Bars

1 Cup AP Flour
1/2 Cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup soft butter
1/2 cup brown sugar (can use up to 1 cup)
1 egg
3 med mashed bananas (overripe)
1 tsp vanilla
1 1/2 cup raw quick cooking oats
3/4 cup chopped nuts, raisins, or dates (optional)

Preheat oven to 425. Grease & flour 13 X 9 inch baking pan. Sift together flour, salt, soda and spices, set aside. In large bowl, beat until light & fluffy: butter, sugar, egg. Add bananas and vanilla beat until smooth.

Gradually stir in flour mixture & oats until well combined. (if seems to be getting a little thick, slowly add 1/4 cup milk as needed). Stir in nuts.

Bake until golden (about 25 mins).

This was so good!!!

:)

Cranberry Chicken

2006-10-10T13:59:00.000-07:00

I got this recipe from a good friend of mine who now lives in WI. We had a potluck dinner with a few couples and she was to bring the main dish. She got stuck at work, so her husband had to make it - but as he said "It was so easy even I could do it". It's a fast, easy, and absolutely delicious addition to any family table. (and oh - btw - don't forget to check the variation listed below, it's even yummier!!! :D)

Cranberry Chicken

6 boneless/skinless chicken breasts
1 8 oz jar french dressing (orange french, not red french)
1 envelope onion soup mix
1 can (14.5 oz) whole cranberry sauce

Preheat oven to 350. Spray a baking dish with cooking spray or lightly oil it (very lightly). Lay chicken breasts in dish. In a bowl mix together dressing, soup mix and cranberry sauce. Mix VERY well. Pour over chicken. Bake for 30 to 40 minutes until the chicken is done.

I usually serve this over brown rice with a side of broccoli.

This also cooks VERY well in a crockpot - 5to 6 hours on low or 3 hours on high. When I do it in the crockpot, I usually cut the chicken into cubes to make it easier to serve out of the crock.

OKAY - here's the variation - and it's for those who like a little spice with thier sweet - REPLACE cranberry sauce with 1 1/2 cups Fischer & Weiser Raspberry Chipotle Sauce and bake as listed. (the sauce is usually sold in gormet stores - but Costco carries it too). It's the yummiest stuff!

Fish Chowder

2006-10-06T04:52:00.000-07:00

Dug out of my husband's family archives. My mother-in-law is a spectacular cook. Raised in the mid-west and taught to cook probably from the moment she could walk, she is a treasure trove of yummy recipes. When I first met my husband, she used to put out a monthly newsletter to update everyone on each other. My husband has 4 siblings - so there was a lot to keep up on!!! In each newsletter she would include some old family recipes, or recipes she found in magazines. Someday, I think we should compile it into a book because they are all just stunning and delicious. I will most likely post a recipe of hers every so often as they are, of course, among some of my husbands favorites. Here is one I am going to try to make this week. It looks simple, and I know it tastes fabulous as she used to make it every Christmas. I hope you enjoy it too! (oh...it is NOT figure friendly!)

Fish Chowder (from Sunbonnet Sue - Carolyn Knowles)

2 sticks plus 2 Tbs. butter, divided
1/2 Cup onion, chopped
1 Cup celery, sliced thin
1 Cup carrots, small dice
1/2 Cup green or red pepper, small dice (optional)
1 Cup flour
1/2 gallon milk
1 to 1 1/2 lb. fish flakes (like Louis Kemp - sea legs!)

Melt 2 Tbs. butter in a saute pan. Saute vegetables and set aside.

In large stockpot, melt the 2 sticks of butter and add the flour...whisk together (making a rioux). Once smooth, mix for a minute or two to bring out the nuttiness of the flour. Pour in the milk - continue whisking. Cook until thick (coats the back of a spoon). Stir in the sauted vegetables. Add the fish flakes. Stir to combine and cook for about an hour to allow the flavors to blend very well.

ENJOY!!!!

Honey Lemon Vinegrette

2006-10-05T05:56:00.000-07:00

As I cleaned out my frige this morning, I came across my favorite salad dressing. I am not sure if this is my SIL's recipe or the recipe from the Hoxsey Clinic in Mexico. My FIL recently went to be with the Lord after a year long battle with pancreatic cancer. One of the treatments was thru the clinic and they put him on a special diet. This dressing is fabulous and I will forever think of him when I make it.

1/4 cup Honey
1/4 cup freshly squeezed Lemon Juice
1/4 cup olive oil
1 clove garlic, minced
salt & pepper to taste

Combine all ingredients in a glass jar. Shake to combine and serve over your favorite salad.

NOW...for my favorite Green Salad...to go with this awesome dressing...

1 Head Romaine Lettuce, sliced VERY thin
1 large carrot, cut in long julienne strips (I have a julienner which creates the large curly strips!)
3 scallions, thinly sliced
8 grape tomatoes, quarterd lengthwise

Combine all the salad ingredients in a bowl. Pour about 4 Tbs. of dressing over and toss well. Use more dressing if neccesary.

Happy Eating!

Sour Cream Cheesecake

2006-10-04T06:06:00.000-07:00

This recipe is from an old co-worker, Linda Fedek. I haven't seen her in over 9 years, but I think of her everytime I make this cheesecake. My husband would probably love for me to make it more often than I do. I don't because, well, it's cheesecake and I cannot control myself. It is a VERY easy recipe because everything is mixed in the blender and then poured into the crust. It takes MAYBE 15 minutes to get it prepared as long as your ingredients are room temperature. The hardest part of this recipe is waiting 4 hours for it in the fridge! What I like about it most is that, unlike dense, thick, heavy cheesecakes that are NY style, this one is light and fluffy and creamy and oh so delicious! I love to serve it with cherry pie filling spilling down all over the top of it! It also lends itself well to using lower fat ingredients like Neufachatel and light sour cream and egg substitute; doing so would probably make it the most figure friendly cheesecake on the planet! I hope you get a chance to make this someday! It's a yummy one!!!

Grahm Cracker Crust - use recipe on box of Grahm Crackers or crumbs - put in a Springform pan NOT a pie plate (note * if you choose to use the premade crusts, this will fill TWO of them, not one).

2 eggs, at room temp
1/2 cup sugar
2 tsp. vanilla
1 1/2 cups sour cream, at room temp
2 8 oz blocks of cream cheese, at room temp
2 Tbs. melted butter (DO NOT use margarine)
1 strip orange zest (optional)
1 strip lemon zest (optional)

Put eggs, vanilla, sugar, sour cream and zest into a blender. Blend 8 to 10 seconds. While blender is running add cream cheese and butter. Blend until very smooth.

Pour mixture into graham cracker crust and bake in a preheated oven at 325 for 35 minutes (or until center is set). NOTE: I add a pan of water in the bottom rack of the oven as it's preheating, and leave it there during the baking process. This helps keep the cheesecake from drying out.

Turn off heat and leave in oven 15 minutes. Remove and cool on rack.

When cooled, place in refridgerator for AT LEAST 4 hours (overnight works best).

Spaghetti Sauce

2006-10-03T07:04:00.000-07:00

I LOVE spaghetti sauce. As a matter of fact, I love it so much, I could forgo the pasta and just eat the sauce. This is a simple marinara sauce with no meat. It does take a while, but it makes A LOT. I usually freeze in 1 qt containers so that I can use in recipes later. One thing I'd like to try next time I defrost a batch is to add 1 cup cream and puree to make a tomato soup and have with Grilled Cheese Sandwiches. MMMMMMMMMMMMM...Winter is coming!!!

Spaghetti Sauce

2 Tbs. olive oil
1 medium onion, small dice
1 medium green pepper, small dice
5 cloves of garlic, minced
salt & pepper
6 28 oz cans crushed or pureed tomatoes
1/4 Cup Italian seasoning blend
2 bay leaves
3 tbs spicy mustard
3 tbs brown sugar
2 tbs GOOD tomato paste

Sweat onion, green pepper and garlic in the 2 tbs of olive oil. When translucent, add the 6 cans of tomatoes. Bring to a boil, and reduce heat. Add italian seasoning, bay leaves, mustard, sugar and tomato paste. Incorporate well. Allow to simmer about 2 hours before tasting. Stir often to avoid scorching the bottom. At the 2 hour mark, taste it and adust seasons (salt, pepper, sugar, garlic, etc). If you add more spices or adjust, allow one more hour for cooking. If perfect, you can stop here!

At this point, I separate out into 6 1 qt containers for freezing.

When I thaw I use it the following ways:

1. Brown 1 lb. ground meat (beef, chicken, turkey) add thawed sauce and warm up. Serve over favorite pasta.

2. Brown 1 lb of chicken breast strips, add 1 green pepper, 1 onion (both sliced in strips), add sauce and simmer until peppers & onions are soft. YUMMY Chicken Cacciatore. Okay, i call it Chicken Kristadorey b/c that's my maiden name....but that's an aside! :D

3. Brown 1 lb. ground meat (see above). Add sauce, 1 can of drained beans (kidney, red, etc). Add 3 tbs chili powder. Bring to boil, reduce and simmer until well flavored. Serve over rice with cheese.

4. Tomato soup as stated above - I have NOT tried this one yet, but I think I will be giving it a try soon!!!

Fruited Chicken Salad

2006-09-29T14:44:00.000-07:00

I know as the weather cools we'll start to think of warm soups, hearty stews, fresh baked breads, even fall treats made with a harvest of apples. This is my last, favorite, summer recipe...trying to hold on as long a I can! :D

Fruited Chicken Salad

1 lb Boneless/Skinless Chicken Breast, grilled and cubed
1 small can pineapple slices, drained and cut in chunks
3 scallions, sliced thin
1 stalk celery, small dice
1/2 Cup Chopped Walnuts
1/2 Cup Mayonnaise
1/2 Cup Sour Cream (thanks for the tip anne!)
2 Tbs Dijion Mustard
Salt & Pepper

Mix all ingredients together in large bowl. Seasoning with salt & pepper to your own preference.

Make ahead so that you can store in fridge about 2 hours so that the flavors blend really well.

My favorite presentation of this dish is to quarter a cantelope, clear away seeds and serve a scoop of the chicken salad in the hollow. You get dinner and dessert all in one! :D

Yummy...

Tandy Cake

2006-09-26T16:17:00.001-07:00

Dessert anyone? A little over a year ago, an "online" group I'm involved in got together and we created a recipe book with all of our favorite recipes. One of the ladies (Mary) submitted this recipe. At the time, I was living in Phoenix and thoroughly missing a true Tasty Kake Peanutbutter Tandy Cake. Well, let me tell you, this cake QUICKLY became a favorite. It is EXACTLY like a PB Tandy Cake. EXACTLY. I hope you enjoy!!!

Tandy Cake

4 eggs
1 tsp vanilla
1 pinch salt
2 cups sugar
2 cups flour
1 cup milk
1 tsp baking powder
2 tbs. melted butter
1 jar creamy peanut butter
2 8 oz milk chocolate bars

Mix eggs thru butter together well. Pour into a greased jellyroll pan (the BIG one...) Bake for 20-30 minutes (check often after 20 mins...ovens may vary - u all know the toothpick trick!).

While cake is still warm - spread the peanut butter on top in about 1/4" layer (you may not end up using the whole jar of PB AND if using natural PB...drain off the oil before stirring and putting ontop of the cake).

Let cake cool COMPLETELY.

Break up chocolate into a microwave safe bowl. Microwave on high in 30 second intervals until completely melted. Stirring at each break. Pour and spread over cooled cake.

Refridgerate until chocolate sets.

Slice and serve! 24 slices!!!! Feeds an army - although.....it halves and quarters easily to make a more manageable sized cake for a family. I usually 1/4 it and bake in a pie plate. See, you do need math in real life!!!

It is TRULY YUMMY!!! I GUARANTEE if you like Peanut Butter, and you like chocolate, you with LOVE this cake!!!

Basic Taco/Fajita Seasoning

2006-09-25T13:25:00.000-07:00

Okay...so we long gave up the prepackaged seasoning mixes for mexican food. Afterall, living in Phoenix, having all the goodies available, there was no need! Well...here's our favorite seasoning/rub mix, and ways to use it at the bottom. I usually quadruple the recipe so that I have plenty on hand. We eat mexican food AT LEAST once a week!

1 Tbs. Chili Powder
1 1/2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes OR 1/4 tsp cayenne powder

Combine all ingredients together. Store in an airtight container (like a spice jar).

For tacos:

Use two table spoons sprinkled over browned ground beef, turkey or chicken. Add 2 Tbs. tomato paste (or a 1/4 cup tomato sauce) and 1/2 cup water. Saute until all the liquid has become thick sauce. Serve in hard or soft shells with all the fixings.

For fajitas:

Marinate meat (chicken, beef, fish, etc) in 2 Tbs rub, juice of one lime, 1/3 cup GOOD olive oil for at least two hours or overnight (overnight is best). Grill until cooked thru. Slice on the bias and serve in soft fajita shells with sauted green & red pepper and onions. (I use one each red pepper, green pepper, red onion...slice into strips and saute in HOT dry pan over high heat until well charred). Again, serve with fixings!

:) ENJOY!!!

Crock Pot Tortilla Soup with Chicken

2006-09-23T13:14:00.000-07:00

Ahhh, the weather is turning and it is time to crack out the Crock Pot and get cooking. I love my crock pot. It's had some dust on it as we lived in Phoenix because it rarely got cold enough to want to come home to a hot cooking crock full of soup or stew. Well, here we are, back in PA and ready to face a cold winter with Crock Pot in hand. One of my favorite Crock Pot Soups follows. I perfected it in Phoenix (as it is a Mexican soup), but it just takes on something extra sitting in the Crock Pot all day!

Crock Pot Tortilla Soup with Chicken

1 15 oz can black beans, drained & rinsed
1 16 oz jar salsa (pick your favorite heat level)
1 15 oz can whole kernal corn, drained
1 15 oz can chicken broth
2 cups crushed tortilla chips
2 cups cooked, shredded chicken

Toppings:

Shredded Monterey Jack Cheese
Avocado dices
Sour Cream
Crushed Tortilla Chips
Sliced Scallions

Pour black beans, salsa, corn, broth and tortilla chips in Crock Pot. Set on low and cook (stirring occasionally) for 5 to 7 hours. Add chicken. Cook for about another 30 minutes to warm chicken. Serve in bowls and top with favorite toppings.

Variations: Chopped cooked steak or browned ground turkey

Feliz Fiesta!

Mushroom Chicken Mozzarella

2006-09-22T12:26:00.000-07:00

Well, I went to the local butcher today and picked up 18 lbs of ground chicken AND two 15 lb packages of boneless, skiness chicken breast. This place is great (if you live near Lansdale, it's $1.89 a lb for over 10 lb packs!). Of course, I spent two hours breaking it down and trimming off the fat, etc. Well, it's all done. And it's in my freezer.

Having so much chicken there reminded me of one of my favorites that I haven't made in a while. Hopefully, I'll make this one soon!

Mushroom Chicken Mozzarella

4 4-6 oz boneless/skinless chicken breasts
1 10 oz package of white mushrooms, brushed and sliced thin
1 28 oz jar of marinara sauce (meatless)
2 cups shredded mozzarella cheese
8 oz angel hair pasta, prepared according to box directions

Preheat oven to 350.

In a large baking dish, lay out the the chicken breasts. Salt & pepper them. Lay mushrooms over top the breasts and pour the marinara sauce overtop all of it.

Bake for 30 minutes, uncovered. Remove after 30 minutes and put the mozzarella cheese on top of the chicken breasts. Bake another 15 minutes until cheese is melted and chicken is cooked thru.

Serve over Pasta.

ENJOY!!!

Macaroni Salad

2006-09-20T14:22:00.000-07:00

Macaroni Salad is a BBQ and summer staple. I know summer is over, but the weather is still nice to BBQ. We're planning a birthday bash BBQ for our kids in early October. Here's my Macaroni Salad Recipe!

8 oz elbow macaroni, cooked to al dente
3 scalllions, thinly sliced
1 large stalk celery, small dice
1/2 carrot, shredded
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
1/2 cup to 1 cup mayonnaise (to your taste)

Combine all ingredients in large bowl. Mix well. Let sit in fridge for at least 1 hour before serving to allow flavors to marry.

ENJOY!

First Post

2006-09-19T13:55:00.000-07:00

Hello all, I'm a SAHM of 3. Homeschooler to two of them. Cooking is one of my passions. One that my sister-in-law Anne and I share (www.cookingwithanne/blogspot.com). She's WAY more talented than I, but I thought I'd share some of my favorites.

Check back soon and see some new recipes!