Cook, Read, and be Merry

Roasted Garlic Edamame Spread

2010-05-13T10:29:00.001-05:00

Ingredients

1 garlic bulb
1 tsp. olive oil
2 cups fully cooked, shelled edamame (green soy beans)* - I used frozen. See below.
½ cup Ricotta cheese
¼ cup chopped fresh basil
tbsp. lemon juice
¼ cup olive oil
1 tsp. Kosher salt
½ tsp. freshly ground pepper

Directions

Preheat oven to 425˚. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbs. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
With processor running, pour ¼ cup olive oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper.

Southern living suggests serving this with fresh vegetables. I used pita chips. It also works well as a sandwich spread or on toasted crostini and topped with fresh basil. This recipe can be made up to 3 days in advance.

*2 cups uncooked, frozen shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop cooking process; drain. Proceed with recipe as directed.

Dr Pepper Cake

2010-03-16T12:13:00.000-06:00

Cake

1 c. butter

1 c. Dr Pepper

2 c. cake flour (regular will work)

2 c. sugar

1 1/2 tsp. cinnamon

1/2 tsp. salt

4 T. cocoa

2 eggs, beaten

1/2 c. buttermilk

1 tsp. baking soda

2 tsp. vanilla

Heat together butter and Dr Pepper, until butter is melted, but DO NOT BOIL. Sift together flour, sugar, cinnamon, salt and cocoa into mixing bowl. In a smaller bowl, combine eggs, buttermilk, soda and vanilla. Add the hot cola mixture to the dry ingredients and blend well. Lastly, add the egg mixture, mixing well. Pour into a sheet cake pan and bake at 350 for 25 minutes or until cake tests done. About 5 minutes before the cake is done, make the frosting.

Frosting

1/4 c. butter

1/4 c. Dr Pepper

3 T. cocoa

2 1/2 - 3 c. powdered sugar

1/2 c. chopped nuts (optional)

1 tsp. vanilla

Heat butter, cocoa and Dr Pepper together. Add nuts, vanilla and powdered sugar. Blend until smooth. Spread immediately on hot cake.

Dr Pepper Brownies

2010-01-02T09:11:00.001-06:00

Ingredients
1 c. butter
1 c. Dr Pepper
2 c. flour
2 c. sugar
1 tsp. cinnamon
1 tsp. salt
4 Tbs. cocoa
1/2 c. buttermilk
1 tsp. soda
2 tsp. vanilla

Directions
Heat the butter and Dr Pepper until melted. Do not boil.
Mix dry ingredients.
Combine buttermilk, soda and vanilla.
Add milk mixture to the dry ingredients. Then add Dr Pepper mixture.
Bake in greased 18X12 ban for 2530 minutes at 350 degrees.

Frosting (optional)
Bring to boil 1/2 cup butter, 6 Tbs. Dr Pepper and 3 Tbs. cocoa. Add 1 box powdered sugar. Spread on warm brownies and cut into squares when cool.

Jeri's Chocolate Chip Cookies

2009-12-30T14:21:00.001-06:00

Ingredients
1/2 c. chortening
1/2 c. sugar
1/4 c. brown sugar
1 egg
1 tsp. vanilla
1 c. sifted flour
3/4 tsp. salt
1/2 tsp. soda
1 c. chocolate chips

Directions
Cream the shortening, sugars, egg and vanilla until light and fluffy.
Stir the flour, salt and soda into the cream mixture.
Add 1c. chocolate chips.
Bake at 375 degrees 10-12 minutes.

Macaroni & Cheese - Pioneer Woman Style!

2009-09-10T17:42:00.001-05:00

Ingredients

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Directions:

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Lemon Poppy Seed Chicken

2009-08-11T14:01:00.003-05:00

OK... my original recipe called for 2 cans of Cream of Mushroom soup. When I made this the other day I was out of Cream of Mushroom, so I subbed 1 can Cream of Chicken and 1 cup of heavy cream for the two cans of Cream of Mushroom soup. I love it so much better and my kids didn't complain about the little mushroom pieces in it! Either way, it's yummy!!!

Ingredients:

4-6 large chicken breasts

1 can Cream of Chicken soup

1 cup sour cream

juice from 1 lemon

1/2 to 1 cup of heavy cream

1 cup chicken broth

2 packages (sleeves) of Ritz crackers

1 T. poppy seeds

1 stick real salted butter, melted

Directions:

Boil the chicken breasts slowly for about 30-40 minutes so they will be nice and tender. (Sometimes I boil them in water and add a couple of chicken bouillon cubes for more flavor. Or I boil them in a couple of cans of chicken broth and enough water to keep 'em covered.)

While the chicken is cooking, mix together in a bowl: the soup, the sour cream, and the lemon juice. (Use the whole lemon for some zing or just use half the juice and add more to taste.) Now add the cream. About a half of a cup ought to do it, but I like mine really juicy and creamy so I use a whole cup. (This is especially good if you like to serve this casserole over rice!) Stir it all well and set it aside.

When the chicken is done, chop it up (or shred it) and spread it out in the bottom of a 9"X13" casserole dish. Use about a cup of the broth to pour on top of the chopped up chicken.

Now add your creamy mixture to the top of the chicken and spread it around to cover it up nicely. Crumble the Ritz crackers right on top of the creamy part, then sprinkle the poppy seeds over the cracker crumbs.

Drizzle the melted butter on top of the whole thing and pop it in a 350 oven for about 35 minutes. The crackers will get nice and golden and the creamy part will be bubbling along the edges! Enjoy!!!

*** This freezes well, but wait until you are ready to cook it before you add the crackers, poppy seeds and butter. Don't want those cracker crumbs to get soggy! Even better the next day!

Poppy Seed Wine Cake

2009-05-25T17:36:00.002-05:00

Ingredients:
1 box yellow cake mix
4 eggs
1 cup oil
8 oz. sour cream
1/2 cup sherry
1 package instant vanilla pudding
1/4 cup poppy seeds

Directions:
Combine ingredients in order listed. Pour into a greased and floured bundt pan or tube pan. Bake at 325 for 1 hour. Cool. After cake cools, sprinkle with powdered sugar if desired. Will stay fresh and moist for about a week. Freezes well.

Miller's Favorite Meat Loaf

2009-05-12T14:24:00.006-05:00

I got this recipe from my Better Homes & Gardens cookbook (see below), but I did make some minor adjustments that allowed it to pass the doopie test. If you want to do it like mine you MUST follow my rules!
Enjoy!

Ingredients:
2 eggs, beaten
1/4 cup milk and 1/2 cup heavy cream
(original recipe called for 3/4 cup milk, but why use milk when you can use cream, right? And 1/2 cup was all I had left, thus my version)
2/3 cup Progresso Garlic & Herb Bread Crumbs (again, you must use this kind or I can not vouch for the final product!) See the picture below.
1/2 Tbs. onion powder (I used this in place of 1/4 cup chopped onion - yuck!)
1 Tbs. parsley
1 teaspoon garlic salt
1/2 teaspoon basil and/or oregano (I used a mixture of both - heavier on the basil)
1/8 teaspoon black pepper
1 lb. lean (90-10) ground sirloin
1/4 cup ketchup
1 Tbs. Dijon mustard
2 Tbs. packed brown sugar

Directions :
In a medium bowl combine eggs and milk; stir in bread crumbs, onion powder, parsley, salt, basil/oregano and pepper. Add ground meat; mix well. Lightly pat mixture into an 8X4X2-inch loaf pan.

Bake in a 350 oven for 1 hour or until internal temp. registers 160 degrees. Spoon off any fat (there was none since I used 90%-10% ground sirloin). In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for about 10 minutes before cutting into eight slices.
Serve with mashed taters and green beans. Yum!

Adam's Dr Pepper Ribs

2009-05-06T16:08:00.003-05:00

Beef or pork spareribs (7-8 lbs.)
1 liter of Dr Pepper
2 tsp. liquid smoke
4 or more garlic cloves, smashed
1 onion, quartered
your favorite BBQ sauce

Put spareribs in large pot or Dutch oven. Cover with Dr Pepper, so that all ribs are completely covered. Add liquid smoke (a few shakes), garlic cloves to taste, and onion. Bring to boil, then simmer until ribs are tender. (About 1 hour.)

Take ribs out of liquid and place in shallow pan, pour BBQ sauce over all the ribs.
Place in a 350 oven and bake until desired degree of doneness. (About 1 hour.)

The Dr Pepper adds a sweet taste to the ribs and they are very moist and tender. This recipe can also be used for ribs on the grill. Doubles well.

PW’s Perfect Pancakes

2009-05-06T15:23:00.001-05:00

Ingredients:

3 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
2 cups milk
2 large eggs
3 teaspoons vanilla
4 tablespoons butter

Extra butter
Maple or Pancake syrup

Directions:

Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Original French Cheesecake

2009-04-05T17:25:00.002-05:00

Crust:
2 1/2 cups vanilla wafer crumbs
1/2 cup pecan or walnut pieces (optional)
1/4 cup real butter

Cheesecake Filling:
2 packages (8 oz.) cream cheese, softened
1 cup sugar
5 large eggs, beaten
1 cup heavy cream
2 cups sour cream
1 tsp. vanilla

Instructions:

Heat oven to 275. Line a 9 inch cheesecake pan with foil. Cut and trim so that cake can be removed easily for cutting. Spray foil lined pan with non-stick cooking spray.
Place vanilla wafer crumbs and nuts in food processor to make course crumbs. Add melted butter and process for 10 seconds to combine.
Press vanilla wafer crust into pan base and bake on center oven rack for 12 minutes.
Combine cream cheese and sugar. Blend well then add eggs, cream, sour cream and vanilla to cheese mixture. Blend until smooth.
Pour cheesecake batter into prepared cheesecake pan and bake on center oven rack for 60 minutes (center will jiggle). Turn off oven and leave cheesecake in oven one more hour. Remove from oven and cool, double cover with plastic wrap and freeze.
Before serving, thaw and cut into 16 slices.

Garlic Lime Shrimp

2009-03-24T11:48:00.002-06:00

Ingredients
2 T. butter
1 clove garlic, pressed
1 lb. fresh large shrimp, peeled
1 lime

Seasoning
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. dried thyme
1/8 tsp. onion powder

Directions
Make seasoning by combining all in a small bowl. Preheat large skillet over medium heat; add butter to the pan. Stir in pressed garlic. Immediately add shrimp. Cut lime in half and squeese each half over shrimp in the pan. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. Saute shrimp for 5-8 minutes or until they begin to brown. Be sure and cook both sides of all the shrimp!

Thanks Ginny for such a great recipe!!!

Dublin Coddle

2009-03-22T09:19:00.001-06:00

3 slices uncooked bacon, cut into small pieces
6 frozen pork sausage links, cut in half crosswise
1 cup thinly sliced onion
1 cup thinly sliced carrots
1 1/2 cup thinly sliced potatoes
1 cup apple juice
1 T. parsley
1/2 tsp. salt

In a 4 quart Dutch oven or large saucepan, cook bacon and sausage links until browned. Set aside.
In same saucepan cook onions in the drippings, stirring occasionally, until soft and lightly golden. Add carrots, potatoes, apple juice, parsley, salt, and cooked bacon and sausage. Reduce heat to low; cover and cook 30 to 35 minutes until potatoes and vegetables are soft. Add more apple juice as needed to keep mixture from getting too dry.

Parmesan-Pepper Cloverleaf Rolls

2009-03-21T08:08:00.001-06:00

3/4 cup plus 2 T. grated Parmesan cheese, divided
1/2 tsp. coarsely ground black pepper
1 pound frozen bread dough, thawed

1. Knead 3/4 cup cheese and pepper into dough, adding cheese 2 to 3 tablespoons at a time, until evenly mixed. Divide dough into 12 equal pieces; shape into balls. Cover with plastic wrap; let rest 10 minutes.

2. Coat 12 standard muffin cups and hands with nonstick cooking spray. Divide each ball of dough into 3 pieces. Roll each piece into small ball. Place 3 balls in each muffin cup. Cover rolls loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled.

3. Preheat oven to 350. Sprinkle rolls with remaining 2 tablespoons cheese. Bake 12 to 15 minutes or until golden brown.

Beef with Caramelized Onions

2009-03-20T08:00:00.002-06:00

2 T. unsalted butter
1 med. yellow onion, thinly sliced
1 med. green bell pepper, thinly sliced
1 tsp. brown sugar
2 T. sliced pitted black olives
6 oz. beef flank steak
1/4 tsp. salt
black pepper
2 tsp. olive oil

1. Melt butter in medium skillet over medium-high heat. Add onion and bell pepper; cook 10 to 12 minutes or until onions are golden, stirring frequently. Add brown sugar; cook and stir until melted. Stir in olives. Reduce heat to low; keep warm.

2. Season flank steak with salt and black pepper. Heat oil in grill pan or large skillet over medium-high heat. Grill steak about 3 minutes on each side for medium-rare (145 degrees F) or until desired doneness.

3. Transfer steak to cutting board; cut steak crosswise into 1/4 inch slices. Arrange onion mixture on serving platter; top with steak slices. Serve immediately.

*** The beef mixture can be served on toasted Italian bread slices.

Irish Soda Bread Rounds

2009-03-17T13:40:00.003-06:00

My friend and neighbor, Jeri, brought us a little St. Patrick's Day treat. The kids loved them, so we thought we would share.
Enjoy!

4 cups all-purpose flour
1/4 cup sugar
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 cup shortening
1 cup currants or raisins
1 3/4 cups buttermilk
1 egg

1. Preheat oven to 350. Grease two baking sheets.

2. Sift flour, sugar, baking powder, baking soda, and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants. Beat buttermilk and egg in medium bowl until well blended. Add buttermilk mixture to flour mixture; stir until mixture forms soft dough that clings together and forms a ball.

3. Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. shape dough into 8 (3 1/2 inch) rounds; place rounds on prepared baking sheets. Score top of each round with tip of sharp knife, making and "X" about 1 inch long and 1/4 inch deep.

4. Bake 25 to 28 minutes or until toothpick inserted into centers comes out clean. Immediately remove from baking sheets; cool on wire racks.

*** For a sweet crust, combine 1 T. sugar and 1 T. water in small bowl; brush over hot bread.

"May your troubles be less and your blessings be more and nothing but happiness
come through your door." - Irish Blessing

Watermelon Spinach Salad

2009-03-06T13:37:00.002-06:00

INGREDIENTS

POPPY SEED VINAIGRETTE:
1/2 cup white wine vinegar or cider vinegar
1/2 cup sugar
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 teaspoon poppy seeds

SALAD:
1 (6 ounce) package fresh baby spinach, torn
2 cups seeded, cubed watermelon
1 cup halved green grapes
1 cup fresh raspberries
1/4 cup sliced almonds

DIRECTIONS
In a blender or food processor, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until combined.

In a salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette.

Sopapilla Cheesecake

2009-03-01T21:10:00.000-06:00

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Pepperoni Quiche

2009-02-09T22:14:00.001-06:00

Ingredients:
5 eggs, beaten
3/4 c. milk
8 oz. mozzarella cheese, grated
3 oz. sliced pepperoni
garlic salt to taste
pinch or two of your favorite Italian seasoning
(fresh basil is nice, too!)

Directions:
Layer cheese and pepperoni on bottom of casserole dish or deep 9-inch pie plate. Mix eggs, milk and seasonings; pour on top. Bake at 350° for 20-30 minutes or until firm.

Cottage Potatoes

2009-01-30T19:40:00.004-06:00

2 lbs. frozen hash brown potatoes
2 cups sour cream
1 can (10 3/4 oz.) cream of mushroom soup
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 tsp. salt
1/4 tsp. pepper

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

Honey Baked Chicken

2009-01-28T10:32:00.001-06:00

INGREDIENTS:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

DIRECTIONS:
Preheat oven to 350 degrees.
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Crispy Rosemary Chicken & Potatoes

2009-01-28T10:20:00.005-06:00

INGREDIENTS:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste

DIRECTIONS:
Preheat the oven to 375 degrees.
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Ham & Cheese Ring/Braid

2009-01-26T09:57:00.002-06:00

Ingredients:
2 cans (8 rolls in each) crescent rolls
1 - 1 1/2 packages black forest ham, chopped
8 slices provolone cheese (I use the round ones)
4-6 grape tomatoes, diced (optional)
Italian seasonings

Directions:
1. Using the two cans of crescent rolls, following these directions for making a braid or a ring on a baking stone or sheet.

2. Cut the slices of cheese in half and put one piece on each of the "triangles" in the ring. (Or if you are making the braid, just arrange them evenly down the middle.)
3. Chop the ham into pieces and arrange it on top of the cheese.
4. Add tomato pieces and Italian seasoning.
5. Fold up the end of the rolls to complete the ring. (Or twist the braid closed.)
6. Sprinkle the top of the ring/braid with some more Italian seasoning. (Sometimes I brush the top with olive oil before I add more seasoning.)
7. Bake at 350 for about 15 minutes or until the rolls are brown.

Rings and Braids

2009-01-23T14:49:00.005-06:00

Steps to making the ring for many Pampered Chef recipes:

Unroll 2 (8 oz) packages refrigerated crescent rolls; separate into 16 triangles.

Arrange triangles, slightly overlapping, in a circle on a large round pizza stone with the wide ends 4 inches from the edge of baking stone. (Points will extend off the edge of the baking stone.
Roll wide ends of dough toward center to create a 5-inch opening.

Put whatever kind of filling you desire in the ring around the center hole.

Bring points of triangles up and over the filling and tuck under dough at the center to form a ring. (Filling will show through the cracks.)

Bake as indicated by recipe/package directions.

Steps to making the braid.

Unroll 2 (8 oz) packages refrigerated crescent rolls; DO NOT separate.
Arrange dough on a rectangle stone or cookie sheet with longest sides of rectangles across width of baking stone.

Roll dough to seal the seams.

Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long.

Place filling down the center of the dough.

Starting at one end, lift one strip of dough; twist one turn and lay across top of filling.

Repeat, alternating strips of dough to form a braid.

Fold bottom edges of dough up at ends of braid.

Bake as indicated by recipe/package directions.

Creamy Chicken with Prosciutto & Mushrooms

2009-01-21T10:22:00.002-06:00

INGREDIENTS:
2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream

DIRECTIONS:
Preheat oven to 350 degrees. Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

BAKED EGGS

2009-01-21T07:44:00.003-06:00

Another great recipe from my sister, Terri!

Ingredients:
5 eggs, hard boiled
¼ cup butter
¼ cup flour
1 cup milk
1 cup heavy cream
½ tsp salt
¼ teaspoon white pepper
¼ teaspoon dry mustard
1 cup Gruyere cheese, grated
½ cup Parmesan cheese, grated
6 oz. package sliced Canadian bacon (optional)

Directions:
Place eggs, which have been halved, cut-side down in a buttered baking dish. Make sauce by melting butter in heavy sauce pan, add flour and cook, stirring constantly for 2 to 3 minutes. Add milk gradually, stirring until thickened. Add cream and seasonings. Melt in Gruyere cheese and pour sauce over eggs. Sprinkle top with Parmesan cheese. Bake at 425 degrees for 20 to 25 minutes, or until heated through, bubbling and browned lightly on top.

NOTE: I also used a 6-oz package of sliced Canadian bacon, putting it down in the buttered casserole dish first; then put the eggs on it; then poured the sauce over everything and baked it. Rich & yummy!

HEART-HEALTHY GARLIC RICE

2009-01-20T07:53:00.000-06:00

Ingredients:
2 Tbsp olive oil
¼ cup celery, chopped
¼ cup onion, chopped
¼ cup carrots, chopped
¼ cup bell pepper, chopped
3 cloves garlic, minced
2 cups long-grain brown rice, cooked
2 Tbsp herb & garlic seasoning
1 tsp basil
1 tsp cayenne pepper
1 tsp sea salt
¼ cup cranberry juice

Directions:
Saute’ vegetables in olive oil for 3 minutes on medium-high heat. Reduce heat to low and add rice, seasonings, and cranberry juice. Simmer for about 5 minutes.

Bran Muffins

2009-01-12T10:25:00.003-06:00

Ingredients:
4 cups Kellogg's All Bran
2 cups Fiber One
2 tsp. salt
2 cups boiling water
1 qt. buttermilk
3 cups sugar
1 cup Crisco
4 eggs
5 cups flour
5 tsp. baking soda

Directions:
Mix together: All Bran, Fiber One, and salt. Add boiling water and buttermilk. Stir well. Cream together sugar and Crisco then add it to the mixture. Mix well. Add eggs, one at a time. Then beat in the flour and baking soda. Bake in greased muffin tins (I use the mini ones) at 350 for 15 minutes. Yields 18 dozen. Dough can be kept in the refrigerator in a tightly covered container for about 4-6 weeks. Just use what you need for fresh muffins each morning!

Hot Chocolate Mix

2009-01-07T14:46:00.000-06:00

We used this mix to make Christmas gifts this year and I've had several people ask me for the recipe. So here it is! Enjoy!

8 quart box of dry milk
14 oz. coffee mate powdered creamer
1 lb. box powdered sugar
1 1/2 to 2 lb. can Nestle Nesquik powder

Dump all ingredients into the largest covered container you own! Mix forever. Add 2 or 3 or 4 heaping teaspoons to a mug of warm water or milk. Stir well. This makes a ton of hot chocolate mix, so you might want to give some as gifts or share half of it with a buddy!

Italian Style Rice and Beans

2008-12-02T18:10:00.002-06:00

1 can diced tomatoes with Italian herbs
1 can Cannellini or Great Northern Beans, drained and rinsed
2/3 cup instant rice
1/4 teaspoon Italian seasoning or 1/2 teaspoon dry basil

Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-hight heat. Uncover pan and continue cooking 2-3 minutes, or until rice is tender. Salt and pepper to taste.
**Dish is slightly saucy when completely cooked.

Creamy Sweet Potato Soup

2008-11-16T15:54:00.002-06:00

Ingredients
2 Tbsp. canola oil
1 large sweet onion, sliced
2 tsp. ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt. chicken broth
1 3/4 cups plain yogurt
2 Tbsp. chopped parsley or cilantro
1/4 cup toasted pumpkin seeds

Directions:
In a soup pot heat oil. Add onions and cumin and saute 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. Puree soup with 1-1/2 cups plain yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

Crock Pot Beef Stew

2008-10-29T14:58:00.005-06:00

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1-2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1/2 cup red wine
1-2 bay leaves
1 teaspoon paprika
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1 packet McCormick's Beef Stew Seasoning

DIRECTIONS
Put flour, seasoned salt, and pepper into gallon-sized, zippered bag. Put beef in bag and shake to coat with the flour mixture. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion and garlic to beef to sauté and soften.
Transfer to slow cooker.
Mix beef broth with 1 tablespoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
Add remaining ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Pumpkin Cupcakes

2008-10-27T23:16:00.002-06:00

1 package (18.25 ounces) spice cake mix
1 can (15 ounces) Libby's 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 ounce) prepared cream cheese frosting
assorted sprinkles

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting.

Orange-Chicken Rice Bowl

2008-10-15T13:42:00.002-05:00

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

red pepper flakes, to taste
1/4 cup Kraft Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped, salted peanuts

Directions
Heat large nonstick skillet on medium-high heat. Add chicken and pepper flakes; stir-fry 5 to 7 minutes or until cooked through.
Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
Serve over rice. Sprinkle with nuts.

Playdough

2008-09-27T13:22:00.001-05:00

1 cup flour
1/2 cup salt
1 cup hot water
2 tsp. cream of tartar
1 Tbsp. cooking oil
1 package of Kool-Aid

Mix together and knead until desired texture.

This one came from Aubrey's teacher, Ms. Sharon! I'm sure it hasn't changed much since Grandmother made it when I was a kid. (Maybe the Kool-Aid is a new twist!)

Saucy Chicken Italiano

2008-09-17T23:37:00.004-05:00

Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, thinly sliced, separated into rings
1 red pepper, cut into thin strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup Kraft Classic Caesar Dressing
1 cup shredded Italian Five Cheese Blend

Directions
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF).
Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender.
Spoon vegetables onto platter; top with chicken, sauce and cheese.

Serves 4

A yummy sounding idea from my friend, Ashley!

Penne a la Vodka

2008-08-29T20:30:00.000-05:00

This is a great pasta base for many dishes. Add grilled chicken or shrimp, broccoli, mushrooms, garlic cloves, rosemary, onions. The possibilities are endless!!!
Enjoy!

Ingredients
7 Tbsp. real butter
1/4 tsp. crushed red pepper flakes
1/4 cup vodka
2 cups Italian tomatoes
1 lb. penne pasta, cooked
3/4 cup heaving whipping cream
1/4 tsp. seasoned salt
4 oz. Parmesan cheese, grated
fresh chopped basil leaves

Directions
Melt butter in a large skillet. Stir in pepper flakes and vodka. Simmer 2 minutes. Stir in tomatoes and cream. Simmer 5 minutes. Add seasoned salt and stir well. Lower heat and stir in pasta. Add cheese. Pour in serving dish and toss with basil.

Easiest Eggplant

2008-07-25T23:33:00.002-05:00

INGREDIENTS
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
grated Parmesan cheese, to taste
garlic salt, to taste

DIRECTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Mix the bread crumbs, grated cheese, and garlic salt in a shallow dish. Coat each slice of eggplant on both sides with a little mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. May be served with marinara sauce.

Summer Pasta Salad (Caprese-style)

2008-05-27T23:06:00.003-05:00

Combine:

2 pints of cherry or grape tomatoes, cut in halves
½ C extra virgin olive oil
6 cloves garlic, finely minced
½ t salt
¼ t pepper
½ t crushed red pepper flakes
½ t sugar
3 or 4 leaves of basil, snipped

Let set out on countertop for a couple of hours to combine the flavors.

Prepare one pound of bowtie or similar pasta. Mix with tomato mixture. If you want, you can add two grilled, diced chicken breasts. Top with shredded parmesan cheese.

My friend, Rachel, served this when she hosted book club!

Slow Cooker Oatmeal

2008-05-02T23:12:00.001-05:00

In your slow cooker/crock pot put:

1 cup old fashioned rolled oats (not the instant or quick cooking kind)
2 cups water
1 apple, chopped
3/4 cup dried cranberries
A pinch of salt

Cook on low setting all night (8-9 hours). Add a little milk or cream and enjoy. Doesn't need sugar or honey or anything. Delicious and healthy. Makes 4 to 6 servings, depending on how hungry you are!

Chicken Kiev

2008-04-15T19:15:00.003-05:00

Ingredients
2/3 cup butter
1/2 cup dry seasoned bread crumbs
2 Tbsp. grated Parmesan cheese
1 tsp. basil
1/2 tsp. garlic salt
2 chicken breasts, split
1/4 cup dry white wine or apple juice
1/4 cup chopped green onion
1/4 cup chopped parsley

Directions
Preheat oven to 375. In a 2 qt. saucepan, melt butter. On a piece of wax paper combine bread crumbs, cheese, basil, and garlic salt. Dip chicken breasts in melted butter, then roll in bread crumb mixture to coat. Place skin side up in ungreased 9-inch square baking dish. Bake in oven at 375 for 50 to 60 minutes.
While chicken is baking, add wine, onion and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce over and around chicken. Return to oven for 3 to 5 minutes more. Good with chicken and hot butter sauce over wild rice.

Chocolate Chip Cookies

2008-04-13T19:07:00.000-05:00

I don't know why, but these have become my favorite chocolate chip cookies! Sometimes I add a touch of almond extract, too.
Enjoy!

Ingredients
1 cup sugar
1 cup brown sugar
1 cup real butter, softened
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips

Directions
Place sugars, butter, eggs, and vanilla in mixer bowl. Mix well. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Add chocolate chips and mix well.
Drop rounded teaspoonfuls onto greased baking sheets. Bake at 375 for 10-12 minutes.
Dough freezes well.

Wonton Cups

2007-11-20T15:00:00.001-06:00

1 pound sausage
1 cup cheddar cheese
1 cup Mozzarella cheese
1 cup ranch dressing
Square Wonton Wrappers

Place wrappers in muffin pans. Bake for 5 minutes at 350 degrees. Mix cheeses, cooked sausage and ranch dressing. Put mixture in wonton wrappers and bake 10 minutes until light brown and crisp. Makes 3 dozen.

From my friend (and Momma of 4 Aggies!), Debbie Thompson.

Chicken Taco Cups in Wonton Wrappers

2007-11-20T14:15:00.001-06:00

From Taste of Home Dec/Jan 2007 issue

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 Oz) salsa, divided
2 cups (8 oz) shredded cheddar cheeses, divided
36 wonton wrappers

Garnishes (optional)
sour cream
chopped green onions
chopped ripe olives

Sprinkle chicken with taco seasoning. In a large skillet coated with nonstick cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor: cover and process until chopped. In a bowl combine the chicken, onion, half of the salsa, and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375 for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen

Another yummy treat from Debbie Thompson!

The Witness

2007-11-19T15:56:00.000-06:00

I'm almost finished with our November book club pick. It's a mystery/suspense by Christian author, Dee Henderson. I loved the idea of a great suspense novel without all the violence/gore/f-bombs dropping all around. I guess I expected too much - I was looking for James Patterson in James Dobson clothing. The story line is great - good ideas that are well thought out. But I don't need the predictable romance that seems forced just to satisfy a secondary genre. (Three single sisters who need the help of a single police chief, a single detective, and his (surprise!) single partner??? Who didn't see this one coming?) Henderson should stick with mystery and not try to woo a crossover audience.

This is the first thing I've read by Henderson and I'll probably give her a second try. She is supposedly the greatest thing happening in the world of Christian authors. It is nice to find a talented author that doesn't want/need to use real-world language/situations (ie... the f-word, and tons of sex) to sell novels. However, I was still hoping to find a Patterson caliber book with basic values.

Traca "still hoping" Miller

Fall Minestrone Soup

2007-11-10T17:07:00.001-06:00

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
1 medium to large butternut squash, peeled and cubed
1 large baking potato, cubed
1 cup (1-inch) cut frozen green beans
1/2 cup diced or shredded carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped spinach
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large stock pot. Add onion and garlic; sauté until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add spinach, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with lots of Parmesan cheese once ladled into bowls!

A perfect recipe for fall, from my friend Kelle Smith!

Parmesan Crusted Chicken

2007-11-03T19:54:00.001-06:00

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/2 cup Hellmann's Real Mayonnaise
1/4 cup grated Parmesan cheese
4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 350°.
In medium bowl, combine Hellmann's and cheese. Evenly coat the chicken with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 30 minutes or until chicken is thoroughly cooked.

Edamame

2007-11-03T19:44:00.001-06:00

Take your frozen edamame pods, throw them in a skillet with olive oil and lots of sliced fresh garlic. Saute until warm inside then cover with Sea Salt. You can eat it hot or cold. Really yummy and not much fat or calories.

Quick & easy idea from my sister Terri.

Same Kind of Different as Me

2007-11-01T15:26:00.000-06:00

This was one of our recent book club picks - chosen by my friend, Jodi. It's the kind of book that makes you want to stand up and start the slow clap when you are finished. An excellent read that is written from two different points of view - one an über rich art dealer, the other an uneducated homeless man. Who knew the two would become friends, even equals, fighting for understanding in a seeming hopeless situation? It's a bonus that the book is a true story and set in Texas. It's always interesting to read about places that you've been and people about whom you've heard. Grab a box of tissue, a bowl of popcorn, and finish this easy (albeit not easy on the heart) read in a cold winter's weekend!

When you are finished with the book (not before...we don't want anything to be spoiled!), check out the website http://www.samekindofdifferentasme.com/

Farmer's Casserole

2007-10-18T14:12:00.001-05:00

3 cups shredded hashbrowns
¾ cup Monterrey jack with peppers or shredded cheddar cheese
1 cup diced ham or Canadian bacon
¼ cup chopped green onion
4 beaten eggs
1 (12-oz) can evaporated milk
1/8 tsp salt
¼ tsp pepper

In greased 2-quart casserole dish, arrange hashbrowns evenly. Sprinkle with cheese, ham, and green onion. Mix eggs, milk, pepper and salt. Pour over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 degree oven for 40-45 minutes (or 55-60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Serves six.

(For an Italian version, I use 5 eggs; ¾ cup milk; 8 oz mozzarella, and 3 ounces sliced pepperoni.)

Coffee Punch

2007-10-18T13:56:00.000-05:00

2 oz instant coffee (I use decaf)
2 cups sugar
Dash of salt
2 tsp vanilla
1 pint boiling water
1 gallon of milk
½ gallon chocolate ice cream
½ gallon vanilla ice cream

All ingredients except ice cream may be mixed a day ahead of time and chilled. Combine prepared mixture with ice cream just before serving. Soften ice cream 15-20 minutes before mixing. (May add additional milk, if needed.)

Corn Bread Salad

2007-10-18T09:25:00.000-05:00

Corn Bread

1 (8.5 oz.) pkg. corn bread/muffin mix
1 (4-oz) can chopped mild green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rugged sage

Prepare corn bread batter according to package directions. Stir in green chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Salad

1 c. mayonnaise
1 c. sour cream
1 env. ranch dressing mix
2 (15-oz) cans pinto beans, rinsed and drained
2 (15-oz) cans whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. shredded cheese

In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside. Crumble prepared cornbread into a 13"X 9"X 2" dish; then layer the beans, corn, tomatoes, green pepper, onions and bacon over crumbled cornbread. Top with mayonnaise mixture and then sprinkle with cheese (dish will be very full!). Cover and refrigerate for at lease two hours. Even more delicious as leftovers the next day! Makes 12 servings.

Milky Way Ice Cream

2007-10-03T00:15:00.000-05:00

2 bags Milky Way mini’s
2 cups milk
1 pint whipping cream
2 cans Eagle Brand
more milk as needed

Pour 2 c milk, 1 bag and almost all of the second bag of Milky Way mini’s into a pan and melt. After the candy completely melts, pop it into the refrigerator to cool. After it cools, add it and all the other ingredients to ice cream maker. Then add milk until you reach the fill line.

This ice cream takes a while to make. Your machine will probably run 1 ½ hours. Just keep it going until the maker just about stops running.

Red Hot Cinnamon Jello

2007-10-03T00:11:00.000-05:00

1 cup water
½ cup red hots
1 pkg (small) cherry Jello
1 cup applesauce

Bring water to boil; remove from heat. Add red hots and stir until dissolved. Stir in Jello; stir until dissolved. Stir in applesauce. Refrigerate until set.

Baked Oatmeal

2007-10-03T00:08:00.000-05:00

½ cup vegetable oil
¾ cup sugar
2 eggs
1 cup milk
½ tsp salt
1 T baking powder
3 cups quick cooking oats
½ cup raisins
2 T brown sugar
½ tsp ground cinnamon

Beat together oil and sugar; mix in eggs and milk. Mix together salt, baking powder, and oatmeal; add to batter. Beat well; then stir in raisins. Pour into a lightly greased pie pan or casserole dish. Sprinkle with the brown sugar and cinnamon. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Bake uncovered until firm (about 35 minutes). Serve hot. Great served with butter and warm milk or warm half and half.

Spinach Casserole

2007-10-03T00:05:00.000-05:00

2 (10-oz) packages frozen, chopped spinach
1 cup sour cream
2 cups parmesan cheese
2 T. flour or bread crumbs
1 tsp salt
3 eggs, beaten
4 T. butter

Thaw and drain spinach really well. Add remaining ingredients. Pour into greased casserole dish (2-quart size). Bake at 325 degrees for 45 minutes to one hour. This freezes well after it is cooked. Just thaw, heat and serve.

Swiss Breakfast

2007-10-02T23:57:00.000-05:00

4 cups rolled oats*
½ cup dried apricots, chopped
1 tsp cinnamon
½ cup sunflower seeds
½ cup raisins
4 chopped dates
½ cup sliced almonds
¼ cup dried cranberries

*Make sure you use rolled oats for this recipe. It has the best consistency for this application.

Mix all ingredients together. The above amount of ingredients will make about 8 servings. This can be kept in an air-tight container, so it’s ready for future use.

For 2 servings, bring 2 cups water to a boil. Add 1 ¼ cups Swiss Breakfast. Turn heat to low and cook, uncovered, stirring occasionally until water is absorbed, about 7 minutes. Cover, and set and for about 2 minutes before serving. Serve with a touch of low fat milk or unsweetened soy milk.

Light King Ranch Chicken

2007-09-28T18:41:00.001-05:00

1 Large onion, chopped
l Large green pepper, chopped
Vegetable cooking spray
2 cups chopped or torn cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10 ounce) can fat-free cream of mushroom soup, undiluted
1 (10 ounce) can diced tomato and green chilies
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6 inch) corn tortillas
1 (8 ounce) pkg. reduced-fat Cheddar cheese

Preheat oven to 350 degrees. Saute onion and bell pepper in large
skillet coated with cooking spray over medium-high heat 5 minutes or
until tender. Stir in chicken, undiluted soups, tomatoes and green
chilies, chili powder, pepper and garlic powder. Remove from heat.
Tear tortillas into 1-inch pieces, layer one-third tortilla pieces in
bottom of 13-by-9-inch baking dish coated with cooking spray.
Top with one-third chicken mixture and one-third cheese. Repeat
layers twice. Bake 30-35 minutes or until bubbly.
Note: Freeze assembled casserole up to one month! Thaw and bake!

Baby Parsley Carrots

2007-08-29T14:43:00.000-05:00

Ingredients:
3 pounds baby carrots
4 tablespoons butter or margarine, melted
4 tablespoons brown sugar
4 tablespoons lemon juice
4 tablespoons fresh parsley, finely chopped

Directions:
Steam carrots until tender. Blend butter, sugar, lemon juice and parsley in bowl. Add cooked carrots and toss gently.

Caramel Shortbread Squares

2007-08-08T10:15:00.000-05:00

2/3 c. butter, softened
1/4 c. white sugar
1-1/4 c. all-purpose flour
1/2 c. butter
1/2 c. packed light brown sugar
2 T. light corn syrup
1/2 c. sweetened condensed milk (Eagle Brand)
1-1/4 c. milk chocolate chips

Preheat oven to 350.
In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1-1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Bake for 20 minutes. All to cool completely.

In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil stirring frequently. Continue to boil (and stir) for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust. Cool until it begins to firm.

Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into small squares. Enjoy with milk - it's rich!!!

Spicy Ranch Crackers

2007-07-30T23:28:00.000-05:00

1 box saltines
1 c. canola oil
1 pkg. ranch dressing mix
1 t. garlic powder
3 t. red pepper flakes

Mix ingredients & drizzle over crackers in large covered bowl. Stir every30 minutes-1 hour for 8 hours.

From my friend, Jodi Weyers

Hot Mustard

2007-07-30T23:25:00.000-05:00

1 c. dry mustard
1 c. white vinegar
2 eggs
1 c. sugar

Mix dry mustard & vinegar together. Let sit overnight. Next day - slightly beat eggs. Add sugar - whisk a little more. Add to mustard mixture. Cook on stove top until boiling, stirring the entire time. Boil about 30seconds. Take off heat & let cool. Store in refrigerator.

From my friend, Jodi.

Redeeming Love

2007-07-29T13:42:00.000-05:00

A review by my cousin, Brandi Compton

If you're in the mood for some really good Christian fiction stories, Francine Rivers is a great author.

Redeeming Love is a fictional parallel to the book of Hosea in the Bible. It's set back in the frontier days just after the Gold Rush. A man named Michael Hosea falls in love with a girl named Angel who happens to be a prostitute. She was sold into prostitution when she was 8 years old, so to her "love" is a dirty word. This is a really good book that tells her struggles with finding out what real love is and who God is, and about how Michael learns to trust in God and to show God's love to someone who doesn't know what that means.

Mark of the Lion

2007-07-29T12:52:00.000-05:00

A review of Francine Rivers' Mark of The Lion Series, by my cousin Brandi Compton

Rivers also wrote a series called the Mark of the Lion. Three books set back in the Roman days, approx. 60 years after Christ is crucified. It's about a Jewish girl who is a Christian and when Jerusalem is captured by the Romans she is sold into slavery to a very prominent Roman family. You follow along with her struggles to tell her owners the story of Christ and her fears that she will be discovered a Christian and fed to the lions at the gladiatorial games. VERY good series full of love, passion, war and mercy and not to mention miracles!

From http://www.francinerivers.com/default.asp
"This classic series has inspired over half a million readers. Journey back to the crumbling Roman Empire and meet Haddassah, a young slave girl; Marcus, a handsome aristocrat; Atretes, a brave gladiator; and Rizpah, a beautiful young widow. The gospel of Christ is the only weapon they have to battle the immorality that surrounds them –will they be wise enough to use it?"

Cooking Tips from JW

2007-07-02T15:53:00.000-05:00

My cousin, JW, is always in the kitchen. (Cooking? or eating? That's the question!) So, I asked him to send me a recipe for my blog. His reply - "I don't write stuff down!" But he did send me some cooking tips. If you know him, you can almost hear this stuff coming out of his mouth!
Hope you all enjoy and learn something.

If you cook chicken in less than ninety minutes...you are cookin' it too hot and fast - it dries out. Now I'm talking bone-in chicken - not this new, rich-folk, boneless, skinless stuff!
Cook steaks fast - even the thickest of cuts. Over sixteen minutes and you can call the bootmaker.
Most steak marinades call for one hour of soaking, but I soak them at least overnight - two nights if possible. Put them in the fridge in a sealed container. Don't listen to the makers of A-1. What do they know, they only make a sauce that is good on steaks somebody left on the grill for twenty minutes!!!
The best hot sauce for seasoning anything is "Red Hot" made by Franks. It is the secret to all of your $100 a plate restaurants!!! It's also the exact same sauce on all of your "famous" wings that we all love. Don't be fooled by the name - it's not that hot. You can pour it on your eggs for breakfast and not even need Tums or Rolaids. You can even add it to your favorite BBQ sauce for some pep.
Speaking of BBQ Sauce....Never mix your pleasures. Such as: "Honey Jalapeno Sauce". If you want it sweet, keep it that way!!! I add Italian dressing and "Red Hot" to my BBQ sauce. The dressin' keeps your meat moist kind of like wrapping it in bacon.
Most anything you cook - stovetop, oven, or grill - is better with a cut up yellow onion. It adds moisture, flavor, and the aroma of an onion cooking is wonderful.
Only use real butter for cooking. As you know, everything else is mostly grease and water!
Plan ahead for your meals and campouts! This will save you time and money. If you have to call your nearest neighbor far a last minute ingredient...you didn't plan ahead!!!
Most of the time, if you have to "pay" for ice, your planning was also slow. I travel, hunt, fish... and all my life have never wasted money on buying ice! Daily, for a week before your trip, dump your ice trays and buckets into sacks and you will have enough ice to fill a 100 qt. cooler! These days I can buy a bag of chicken leg quarters cheaper than a bag of ice.....imagine that!!!

Nana's Blueberry Banana Cream Pie

2007-06-21T17:03:00.000-05:00

2 pie crusts
2 packages Dream Whip (requires milk and vanilla)
6 bananas
1 (8 oz.) block cream cheese, softened
1 cup sugar
1 can blueberry pie filling

Make your own crust (that's really the secret) or just buy the Pillsbury ready made. Allow to cool completely!
In one bowl, make 2 packages of dream whip-following directions,
when finished put the bowl in the fridge.
In another bowl, mix the cream cheese and sugar together until blended with NO LUMPS.
Fold ingredients of both bowls together - use the blender and get it
very whippy and ALWAYS KEEP COOL. Slice the bananas thinly and lay them out on the bottom of each pie crust (3 in each pie). Pour half of the mixture on top of the bananas in each pie. Put half of the can of blueberry filling in each pie, in a circle centered on top of the cream (leaving some cream showing)
It's best if you leave in the fridge for a couple of hours before eating,
as mixture gets very creamy! Eat it up! Enjoy one pie yourself and share the other with a friend.

From my friend Lori Morales

Hamburger Stir-Fry

2007-06-21T16:40:00.001-05:00

4 servings brown rice (about 1 cup uncooked)
1 to 1-1/2 lbs. ground beef
2 Tbs. toasted sesame oil
2-4 cloves garlic, minced
4-6 green onions, sliced
2 cups broccoli slaw
2 cups napa cabbage, shredded
2 Tbs. soy sauce
crushed red pepper flakes, to taste

Prepare enough brown rice for 4 servings according to package directions.
While rice is cooking, in a medium skillet or wok, brown the ground beef, drain and set aside. Heat sesame oil in the skillet over medium-high heat. Add garlic and green onions, stir-fry for 2 minutes. Add the broccoli slaw and cabbage; stir-fry for 2 minutes. Add rice and soy sauce; stir-fry for 2 more minutes.
Return the cooked ground beef to the skillet with the rice and veggie mixture and season with red pepper flakes. (Or wait until you serve it to add the red pepper if you are cooking for wimps!) Stir ingredients until well combined and heated through, about 2 more minutes. Serve and enjoy!

From my friend, Jodi Weyers

The Rule of Four

2007-06-12T13:22:00.000-05:00

A book review from Brodie's dad, Duane.

THE RULE OF FOUR by Ian Caldwell and Dustin Thomason

For those that enjoyed The Divinci Code this book should be an enjoyable read. Princeton University and college life are the backdrop for a story about a small group of people intent on solving the mysteries of a 500 year old book titled Hypnerotomachia Poliphili. Tom Sullivan and Paul Harris are seniors and roommates at Princeton and are on a quest to solve the riddles of the Hypnerotomachia. For Tom, it will vindicate his father and fulfill his father's dream. For Paul, it is not just the basis for his senior thesis but his obsession. The search for answers in the book lead Tom to find answers outside the book, answers to the riddles in his own life As in the Divinci Code, fact and fiction are intermingled and woven into a story of intrigue, deception, betrayal, and murder. Easy read and entertaining.

The Mermaid Chair

2007-06-11T18:18:00.001-05:00

A review from my mother-in-law, Jan

I finished another book by Sue Monk Kidd this weekend - The Mermaid Chair. I got it from the library. I really found the book interesting. It held my attention and had several surprises. It was emotional and wrapped you into the emotion. The book is set on a South Carolina island and is about a woman who has been married for over 20 years. She returns home to the island where she grew up to take care of her Mother, who has become violent, and she stays on to come to grips with the death of her Father and her own life. The setting is very Southern and the story is very interesting. This is a thought provoking book like her other book, The Secret Life of Bees. I hope you find the book enjoyable.

Easy Pleasing Meatloaf

2007-06-10T16:41:00.001-05:00

2 eggs, beaten
2 lb. lean ground beef
1 pkg. (16oz) Stove Top Stuffing Mix for chicken
1 cup water
½ cup Kraft Original Barbecue Sauce , divided

Preheat oven to 375. In a small bowl, beat eggs lightly with a fork. Place lean ground beef, stuffing mix, water, beaten eggs, and ¼ barbecue sauce in a large bowl. Mix all ingredients with wooden spoon just until blended. Shape meat mixture into an oval loaf in a 13x9 inch baking dish. Using a large baking dish makes it easier to pour out and discard excess fat. Or simply use a loaf pan for a rectangular shape meatloaf. Top meatloaf with remaining ¼ cup barbecue sauce.
Bake 1 hour or until cooked through.

From my friend, Wendy Moser

The World's Best Jello Salad

2007-06-09T11:00:00.000-05:00

6 oz blackberry (or grape) Jello
2 cups hot water
1 large can crushed pineapple, drained well
1 can blueberry pie filling
8 oz cream cheese
1/2 pint sour cream
1 tsp vanilla
1/2 cup sugar

Dissolve Jello in water and add the rest of the ingredients. Chill until set (it sets fast). Beat cream cheese with sour cream, vanilla, and sugar until soft peaks form. Spread on Jello. Refrigerate until serving time.

From Grandmother

Avacado Corn Salad

2007-06-06T09:11:00.000-05:00

1 avocado
lime juice
1 can whole corn, drained
1 onion, chopped
salt/pepper/seasoned salt - to taste
Green Goddess salad dressing.

Dice one avocado and sprinkle with a little lime juice.
Mix with corn, chopped onion (however much you like), salt and pepper or seasoned salt to taste and a little Green Goddess salad dressing. Becomes better after sitting in fridge for several hours.

From family friend, Kathie Hanson

The Secret Life of Bees

2007-06-06T09:00:00.000-05:00

This is the most wonderful book! I read it last year and then again last month for my moms' book club. I had forgotten how much I loved it the first time! If you are a fan of To Kill a Mockingbird or Fried Green Tomatoes, then you need to get a copy of this book. Make that two copies - one to keep and one to share! The story takes place in South Carolina in 1964 and is about a young girl, Lily Owens, who runs away from a not-so-great home to find herself and some answers about her mother's mysterious life. On her journey she meets the "Calendar Sisters" - May, June, and August. The sisters take her in and teach her the art of beekeeping. But it's the bees who teach her about life and the answers that she has been hoping to find. Perfect for a hot summer afternoon with a cold glass of honey sweetened lemonade!

Note: This book is supposedly being made into a movie that will be released this fall - so read it now since you know the book is always better than the movie!

I Was A Really Good Mom Before I Had Kids

2007-06-06T08:10:00.000-05:00

This is the book that my Moms' book club will be reading next. Haven't we all thought thought this once or twice? I'll let you know more once I read it.

Chocolate Pie

2007-06-05T13:10:00.000-05:00

Filling:
2 cups white sugar
5 tbsp. unsweetened cocoa powder
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1 tsp. vanilla
4 egg yolks
1/4 cup butter
1 pie crust

Meringue:
4 egg whites
1/4 white sugar

Preheat oven to 350 degrees. In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks and stir into pan. Add butter and heat just until butter is melted on medium heat. Pour mixture into pie shell. Bake for 35-40 min or until pie is not "wobbly" when shaken.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie. Return pie to oven and bake until meringue is golden.
Also good with cool whip instead of meringue!!

From my friend Amie Finch

Peanut Butter Cookies

2007-06-04T13:46:00.000-05:00

1 c. peanut butter
1 c. sugar
1 egg

Yep... that's it! Mix and bake at 350 for 6-8 minutes.
An Aubrey & Daddy favorite!

Slow Cooker Chicken Stroganoff

2007-06-04T13:34:00.002-05:00

4 skinless, boneless chicken breast halves - cubed
1/8 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Mix chicken, butter and dressing mix in slow cooker. Do not be tempted to add any kind of liquid!!! I promise....it will work. Cook on low for 5 to 6 hours.
(It's great even at this point without adding anything else!) or...
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Great served over pasta or rice!

Bruschetta with White Bean Spread

2007-06-03T15:40:00.000-05:00

2 T. olive oil
1 large garlic clove, minced
1 (15.8) oz. can Great Northern Beans, drained
1 cup grated Parmesan cheese
1 large plum tomato, chopped
1 T. honey
2 T. fresh parsley, chopped
1 tsp. dried rosemary
1 tsp. dried sage

1 loaf crusty French bread cut into ½
1 T. olive oil
2 garlic cloves, halved

Heat 2 T. olive oil in skillet. Add minced garlic and sauté for 1 minute. Add beans and heat. Using the back of a spoon, coarsely mash warm beans. Add remaining ingredients and heat until cheese is melted.
Meanwhile, brush bread sliced lightly with olive oil. Rub both sided of bread with garlic halves. Toast bread until just golden. Top with white bean spread and serve.

Yummy Honey Kabobs

2007-06-03T15:37:00.001-05:00

¼ c. vegetable oil
1/3 c. honey
1/3 c. soy sauce
¼ tsp. ground black pepper
8 skinless chicken breast halves cut into 1 in. cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces (I used 1 red and 1 green)
Skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions, and peppers in the bowl and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and veggies onto skewers and grill for 12-15 minutes, until chicken juices run clear. Turn and brush frequently with reserved marinade.

Note: Instead of grilling I roasted everything in the oven. Put the whole mixture (all the marinade included) in a baking/roasting pan (I used my stonewear). I cooked it at 400, stirring frequently, until I thought the chicken was almost done (about 15 minutes) then I turned the oven to broil and let it cook another 5-10 minutes until everything began to get a little black/crispy at the edges. I also added fresh mushrooms right before I turned the oven to broil. That way they didn’t cook away to nothing. There was lots of juice once everything was done so I served it over rice!

Almond Tea

2007-06-03T15:33:00.000-05:00

2 c. sugar (or 1 c. honey)
½ c. lemon juice
1 c. strong tea (3 family size tea bags steeped in 1 qt. water)
1 T. vanilla extract
2 T. almond extract
2 liter ginger ale

Mix together and add ginger ale just before serving. May be frozen.

From my friend Deslys Jergins

Lynette's Slush

2007-06-03T15:30:00.000-05:00

5 cups sugar
2 pkgs red Kool Aid
46 oz pineapple juice
12 oz lemon juice
1 bottle ginger ale
3 cans cream soda

Mix sugar with 1 quart water until dissolved. Add Kool Aid and juices and fill 2 gallon bucket ¾ full with water. Freeze, stirring occasionally. Before serving, add ginger ale and cream soda. Store in freezer; stirring occasionally.

A Menkhaven Favorite!!!

Hello Dollies

2007-06-03T15:28:00.000-05:00

1 stick butter
1 cup graham cracker crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 cup coconut
1 cup pecans or walnuts (chopped)
1 cup chocolate chips or a mixture of chocolate and butterscotch chips

Preheat oven to 350 degrees. Place butter in pan and let melt in oven while preparing other ingredients. When butter is melted, mix in graham cracker crumbs and press into bottom of pan. Pour sweetened condensed milk over crust, spreading evenly.
In order, pour coconut, nuts and chips over sweetened condensed milk. Press mixture down. Bake for 20 to 30 minutes or until top starts to brown.

From my friend, Rachel Stacy

Spinach Stuffed Shells

2007-06-03T15:21:00.001-05:00

1 box Jumbo Shells
1 lb hamburger meat
1 (8 oz.) block cream cheese, softened
1 pkg. frozen chopped spinach, thawed and drained
Garlic salt, Italian seasoning and pepper to taste
1 jar spaghetti sauce
1 pkg shredded Italian blend cheese

Brown hamburger meat and season with garlic salt, Italian seasoning and pepper to taste. When meat is browned, drain and return to pan. Add cream cheese and stir until melted. Add spinach and stir until uniformly mixed. (Fresh spinach can also be used. Just heat in the meat mixture until wilted.)
Prepare Jumbo Shells according to box directions. Spoon a portion of meat mixture into each shell and place shells in a 9"x13" casserole dish. When completed, pour spaghetti sauce over the shells. Sprinkle with cheese (approx. 2 cups) Sprinkle Italian seasoning on top of cheese.
Bake at 350 for 30 minutes or until browned and bubbly.

Rachel Stacy

Fiesta Corn

2007-06-03T15:12:00.001-05:00

2 eggs
1 cup cornmeal
1 (17 oz) can cream corn
1/4 cup milk
1/3 cup margarine, melted
1/2 tsp baking soda
1 tsp salt
1/2 lb grated cheddar cheese
1 (4 oz) can diced green chilies

Preheat oven to 350. Grease a 6 cup casserole dish, set aside. Beat eggs lightly in a med bowl, stir in cornmeal. Add the corn, milk, margarine, baking soda & salt. Place corn mixture in prepared casserole dish. Add 1/2 the cheese and all of the chilies. Add remaining corn mixture & top with remaining cheese.
Bake 45minutes or until set. Cut into wedges or spoon out.
Serves 6
Enjoy!!

From my cousin, Nell Cantwell.

Chicken Picante Pronto

2007-06-03T15:07:00.001-05:00

1 1/2 cups long grain rice
1/2 teaspoon chili powder
1/2 cup mild or medium picante sauce
1 pound skinless, boneless chicken breast halves, cut into 1" pieces
1 1/2 teaspoons canola oil
2 cups small mushrooms
1 large onion, cut into eighths
1 small sweet red or green pepper, cut int 1" pieces
1/4 cup chopped fresh cut cilantro
3 tablespoons reduced-fat sour cream
1/4 teaspoon salt (optional)

Cook the rice according to the package directions.
While rice is cooking, mix the chili powder and 1/4 cup of the picante sauce in a medium bowl. Add the chicken and stir until coated. Let stand at room temp. for 5 minutes.
Warm the oil in a large non-stick skillet over medium heat. Add the chicken mixture, Cook, stirring, for 2 minutes. Add the mushrooms, onions, peppers, cilantro and the remaining 1/4 cup picante sauce. Cook, stirring, for 3 minutes, or until the chicken is tender. Remove the skillet from the heat.
Stir in the sour cream and salt (if using).
To serve, arrange the rice on a serving platter. Spoon the chicken mixture on top.

Banana Pudding

2007-06-03T14:34:00.000-05:00

8 oz. sour cream
1 (8 oz.) container frozen whipped topping, thawed
1 (5 oz.) package instant vanilla pudding mix
2 cups whole milk
1 (16 oz.) package vanilla wafer cookies
4 bananas, peeled and sliced

In a large mixing bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of trifle bowl or a glass serving dish, put a layer of cookies, then a layer of the pudding mixture, then a layer of bananas. Repeat layers until all ingredients are used. Refrigerate until serving time. Enjoy!

From Elizabeth Jay

Chicken Enchiladas

2007-06-03T14:13:00.001-05:00

1 lb un-cooked chicken breast strips, cubbed
1 (8 oz) pkg cream cheese, cut into cubes
1 (4.5 oz) can Old El Paso chopped green chilies
12 corn tortillas
1 (10 oz) can Old El Paso green chilie enchilada sauce
3/4 cup shredded cheddar cheese (3 oz)

Heat oven to 400 degrees. Lightly grease 13X9X2 in. baking dish. Wrap tortillas in foil and warm in oven while heating. Cook chicken in skillet over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chilies; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling into tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.

Easy Pasta Salad

2007-06-03T14:09:00.001-05:00

2 cups rotini pasta, uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup pitted ripe olive slices
1/3 cup light dressing
1/4 cup reduced fat Parmesan Style Grated Topping

COOK pasta as directed on package, adding broccoli to pasta during last 2 minutes of pasta cooking time; drain. Place in medium bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
Serves 4

Simple Country Ribs

2007-06-03T13:11:00.001-05:00

2 1/2 lbs. pork spareribs
2 (18 oz.) bottles barbecue sauce
1 onion, quartered
salt & pepper to taste

Place all ingredients in a large stock pot. Add enough water to cover. Bring to a low boil and cook for about 40 minutes. Preheat grill to high heat. Lightly oil grate. Remove spareribs from pot and place on prepared grill. Use the barbecue sauce in pot to baste ribs while grilling. Grill ribs, basting and turning frequently, until nicely browned - about 20 minutes.

from Carolyn Pope

Books: My Sister's Keeper

2007-06-02T10:51:00.000-05:00

I just finished reading this book that Ginny gave me. It's about a couple with two children and the youngest, a little girl, has been diagnosed with leukemia. No one in the family is a match for donating, so they decided to have another child who has been "created" to be the perfect match for her sister. Quite an emotional roller coaster ride! Did not see the end coming! Highly recommended!