Tuesday, November 25, 2008
Italian Sausage & Vegetable Soup
½ lb ground sausage (You could also use Italian Sausage to give it more flavor)
· 2 cans stewed or diced tomatoes
· 2 cups beef base (can use bullion)
· 1 package mixed vegetables
· ½ tsp salt
· ½ tsp Garlic Powder
· 1 tsp Italian Seasoning
· ¾ cup sea shell pasta
*Brown meat (drain) and sprinkle with Italian seasoning, add tomatoes, beef base, veggies, garlic, salt. Bring to a boil. In the last five minutes add the pasta.
Saturday, November 22, 2008
1 pkg. (8 oz) cream cheese
2 lbs. sweet potatoes (about 7 medium) peeled, cooked and coarsley mashed
1/4 cup packed brown sugar
1/4 tsp. cinnamon
1 cup chopped apples
1/2 cup dried cranberries
3 T. flour
2 T. brown sugar
3 T. butter
3 cups Honey Bunches of Oats cereal
Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer until well blended. Spoon into 2-quart baking dish; top with apples and cranberries. Mix flour and 2 T. brown sugar in a large bowl. Cut in butter until resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture. Bake at 350 degrees for 35 - 40 minutes or until heated through.
Enjoy! And have a great holiday!
Friday, November 21, 2008
Half bag Fritos
1 can chili with beans
2 tomatoes, diced (or canned)
half can red enchilada sauce
one small can tomato sauce
1 c.+ grated cheddar cheese
Combine all ingredients in a large bowl, leaving some chips and cheese out for end. Place in small square greased baking dish. Sprinkle with chips and cheese. Cover with foil and bake at 350 degrees until warmed through and cheese is melted, about 30 minutes. Remove foil for the last 10 minutes of baking.
If you do not have canned enchilada sauce, like I hardy do--here is a recipe for you.
1 c. chicken broth
2 T. chili powder
1 t. ground cumin
1 t. garlic powder
1/2 t. salt
1 pinch ground cinnamon
1/4 t. sugar
3 T. cold water
3 T. white flour
In a small sauce pan, add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon, and sugar. Whisk everything well together. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
While the sauce is on a slow simmer, add the water in a small bowl. With another whisk (or fork), mix in 1 T. of flour at a time. Whisk constantly to avoid lumps.
After 3 minutes of cooking sauce, turn heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Once again, whisk constantly to avoid those lumps. After the flour is added, continue to whisk for one more minute. You can turn the heat down too a medium during this time. Just make sure the sauce is boiling. Turn heat off and it is ready!
Scoop some of that yummy Frito gooey goodness into the middle of your tortilla. I like to use fresh or kind from CostCo you cook yourself. Sprinkle some chopped onion on top. Then sprinkle some cheddar cheese. Then add a few more very crunchy Fritos. And don't forget to top it all off with some nice hot sauce. And there you have it, a FRITO BURRITO!!
3 T. butter, cut into pieces
1/3 c. flour
3 T. light brown sugar
1/3 c. finely chopped pecans
2 c. all purpose flour
1/2 c. sugar
2 T. baking powder
1 t. baking soda
1 t. pumpkin pie spice
1/4 t. salt
1 c. canned pumpkin
1/3 c. unsulfured molasses
1/3 c. vegetable oil
1/4 c. milk
1 t. vanilla extract
1 c. mini chocolate chips. optional
In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a medium bowl, whisk together the pumpkin, molasses, oil, eggs, milk and vanilla extract. Stir the pumpkin mixture into the dry ingredients just until the batter is blended. Divide the batter among the muffin cups and sprinkle on the praline topping.
Bake the muffins for 15 minutes or until a toothpick inserted into the center of one come out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.
4-6 chicken breasts
Cook chicken breasts for 30 minutes at 350 degrees. Cool and cut into small pieces.
8 oz. slivered almonds
4 T. sugar
In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool in single layer on wax paper. Chop or break up any clumps.
2 hearts of Romaine lettuce, torn or chopped
1 head Iceberg lettuce, torn or chopped
1/2 red onion, chopped
1 c. mushrooms, sliced
1 c. Mozzarella cheese, or Swiss or Italian blend
1/2 lb. bacon, chopped and cooked & drained
1 c. cottage cheese, liquid drained
1 c. Craisins, be generous
1 c. sugar
4 t.+ dry mustard ( I just used regular yellow mustard)
1 t. salt
2/3 c. apple cider vinegar or red wine vinegar
2 c. vegetable oil
1 T. poppy seeds
Mix together everything except oil in blender. Slowly add in oil. Store in fridge until ready to use. This makes a TON of dressing. But this recipe also makes a TON of salad!
Oh my goodness, this is was such a fun salad to eat. So much flavor and so different than the every night typical dinner fare. I don't know how many of you are hot dog fans, but I am a HUGE hot dog fan. I love mine with all the fixings, always with pickles and tomatoes and mustard. Anyways, if the recipe sounds remotely good to you and you are as well a fellow hot dog fan, then you must try this!
1/4 c. yellow mustard
2 Tbsp. cider vinegar
1 rounded tsp. granulated sugar
4 Tbsp. vegetable oil
1 small red onion, thinly sliced
16 oz. shredded cabbage
1 heart of romaine lettuce, shredded
2 vine-ripe tomatoes, diced
3 large pickles, chopped
Salt and freshly ground pepper
8 turkey hot dogs, cut into 1-inch slices on an angle
Thursday, November 20, 2008
dried Asian noodles (in the Asian section at winco, or use plain old ramen!)
chicken breast fillets, cut into small cubes
1 onion, sliced
1 T. finely chopped fresh ginger
2 T. curry powder
3 C. chicken stock
2 cans coconut milk
baby bok choy (you can also use spinach)
This is supposed to be made in a wok, which is really deep. You could also use a frying pan for sauteing, and then dump everything into a stock pot if you don't have a pan big enough. Also, this is the full recipe. It makes a TON, so I would halve it.
Heat a couple tablespoons of the oil in your pan, add the onion, and cook over low for 4-6 minutes, or until it gets soft but not brown. Add the ginger and curry powder and cook for a couple more minutes. Pour in some of the stock to loosen everything up, then transfer it to your stock pot if necessary and add the rest of the stock. Bring to a boil, then add the chicken and simmer for about 10 minutes to poach it (much easier than cooking the chicken separately). Add the coconut milk and simmer for about another 8 minutes. Add the noodles a few minutes later. Stir in the spinach/bok choy and cook for three minutes, then stir in the basil just before serving.
And that's it! The origional directions have us cooking the chicken and noodles separately, but that's just silly since it can all be done in one (or two) pans!
Wednesday, November 19, 2008
10 beaten eggs
1 sm pkg of maple syrup flavored sausage (cook before adding to eggs and hashbrowns)
1/2 sm bag of squared hashbrowns
Mix all ingredients together, cover with tinfoil, cook on 350 for about 40 minutes in a greased 8x8 dish. After casserole is done, top with cheese and enjoy!
Thursday, November 13, 2008
This is another one of my aunt's recipes that is just HEAVENLY. It may sound a little strange, but trust me. It's good! Next time, I'll take a picture.
2 medium white onions
1 medium potato
1/4 lb butter
48 1/2 oz chicken broth
2 tbsp chicken base
1 cup cream
1 9 oz can pumpkin
1 tsp. cocoa
1/2 cup frozen orange juice
1/2 tsp white pepper
peel and chop onion and potato and sauté in butter
put in blender with a little chicken broth
return to skillet and add chicken base and 1/2 cup cream
put in stock pot and add remainder of chicken broth, pumpkin, cocoa, orange juice and cream
top with green onion and toasted pumpkin seeds
Wednesday, November 12, 2008
3- 15oz cans of Great Northern Beans -White -Drained
2 ½ c chopped cooked chicken
1 cup chopped onion
1 cup chopped red pepper
1 jalapeño peppers stemmed and chopped
2 cloves garlic minced
2 tsp cumin
1/2 tsp salt
½ tsp oregano
2 cans chicken broth
Simmer together for a few hours.
An hour before serving mix 2 tablespoons corn starch and water & mix into soup & stir in ½c sour cream, it will ball up and then it will simmer out. This is a single batch.
Monday, November 10, 2008
Most of all, I just thought it was such a pretty dish- orange is one of my favorite colors and it just seems perfect for fall! I was really trying something new and different, and it really was that! I was excited to find something I could use my "fancy" spices in. (It called for a lot that I don't typically use. :) Doug really liked it, he had two bowls. I would recommend leaving some carrot chunks though- unless you really go for the baby food texture. Also... I guess I am becoming more and more like a man, but I think if I made it again I would have to throw in some bits of cut up ham. :) What is it with me and meat in a meal? All in all though, this was a fun new soup for me. I enjoyed the blend of spices, and as I said before, the pretty color! :) Happy Fall!
1 medium sweet red pepper
1 pound carrots, peeled and sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14 1/2 oz each) chicken broth
2 cups water
1/3 orange juice (Its funny but I subbed pineapple juice)
4 1/2 tsp snipped fresh dill or dry
2 tsp grated orange peel
1/2 tsp salt
1/2 tsp each dried marjoram, thyme, crushed rosemary, and rubbed sage (There is our sage Leslie! :)
1/4 tsp pepper
Broil red pepper 4 in from the heat until the skin is blistered, about 6 minutes. With tongs, rotate pepper a quart turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stems and seeds; set pepper aside.
In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange peel, salt, marjoram, thyme, rosemary, sage, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.
In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
*Note from cook: Ok... so the whole broiling the red pepper was way to tedious for me. I just microwaved it, covered and peeled it. Then I just threw it in with everything else and it worked great. Also, rather then have to put everything carefully in the blender, if you have one of those hand-held puree things, (we got one for our wedding that I have maybe used once, so I was excited :)) that worked awesome and very little mess. Just some practical tips. :) I hate to get too fancy! :)
*This makes a big batch.
In a large pot of boiling water place:
5 large peeled and sliced potatoes
1 onion, diced
4 celery stalks, thinly sliced
In another large pot:
Make a white sauce.
5 T melted butter
6 T flour
2 tsp salt
1 tsp pepper
3 cup milk (If I have it, I also like to substitute some half and half or cream for milk in there to make it rich and creamy.)
*Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.
Once you have a nice thick white sauce, drain the vegetables that have been boiling in water, and add them to the white sauce along with 2 cans of undrained minced clams (if you want more "fishy" taste, use clam juice), and 2-3 grated carrots. Let it simmer on medium low for about 5-10 minutes or until carrots have cooked through. Serve with crackers and enjoy!
Sunday, November 9, 2008
1 c. water, divided
2/3 c. sugar
1/2 t. ground cinnamon
1/8 t. ground cloves
2 c. fresh strawberries
2 cartons (8 oz. each) strawberry yogurt
2 drops red food coloring, optional
Additional strawberry halves for garnish
In a saucepan, combine the apple juice, 3/4 c. water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl.
Add apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.
2 c. chicken stock
2 T. all-purpose flour
2 T. butter
2 c. finely chopped cooked chicken meat
1 t. salt
1/2 t. ground black pepper
1/2 t. garlic powder
Make a white sauce of milk or cream, flour and butter. Add chicken. Add salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. Freeze in individual portions and you won't ever have to buy cream of chicken soup again!!
2 cans chicken broth
2 cans water
4 bouillon cubes
1 onion, chopped
1 large bag frozen broccoli, or 3 heads broccoli fresh
Mix together, add to vegetables and stir:
1 cube butter, melted
2/3 c. flour
1- 1 1/2 cans evaporated milk
1 medium box Velveeta cubed
6 slices of cooked, crumbled bacon.
(This next one obviously isn't the healthy choice, but oh so creamy!)
4 qts. water
12 chicken bouillon cubes
2-3 cubes butter/margarine
1 1/2 c. flour
1 (16 oz.) jar Cheese Whiz
3 small packages frozen broccoli, or 5-6 head fresh broccoli
Bring water to a boil and add chicken bouillon cubes. Cut up broccoli in bite sized pieces and add to water. Melt butter in small pan. Add flour and stir until thickened and smooth. Add into boiling water. Add cheeze whiz and stir until melted and thickened. Makes 5 quarts of soup.
1 can condensed beef broth, undiluted
1 package (8 oz.) sliced mushrooms
1 medium zucchini, julienned
1 medium green bell pepper, chopped
1 medium yellow onion, choped
1/3 c. dry red wine or beef broth
1 1/2 t. dry basil leaves
2 1/2 t. sugar
1 T. extra virgin olive oil
1/2 t. salt
1 c. shredded mozzarella
Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on low 8 hours or on high for 4. Stir in oil and salt and serve with mozzarella to garnish.
3 c. chopped onion
1/2 t. cayenne pepper
1/2 t. hot paprika
2 cloves garlic, minced
1 bay leaf
1 T. fresh thyme
3 c. Yukon gold potatoes, peeled and diced
8 c. chicken stock
2 c. heavy cream
1 lb. boneless skinless chicken breasts
6 c. fresh corn, reserve cobs
In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of chicken breasts with salt, pepper & paprika. In the same pan you cooked bacon in, saute the chicken breasts. Remove, add onions and saute until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bite-sized pieces, add to broth, along with the bacon. Cook uncovered until potatoes are tender, about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
*I use can corn and it is just as good!
1 can. (16 oz.) refried beans
1 can (14.5 oz.) petite diced tomatoes, undrained
1 c. chicken broth
1 c. (from 14 oz. can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chilies
1 package (1.25 oz) taco seasoning mix
sharp cheddar cheese or monteray jack cheese
2 T. oil
1 c. chopped fresh cilantro
4 medium green onions
Heat oven to 450 degrees. Line cookie sheet with foil. In 2-quart saucepan, stir beans, tomatoes, broth, coconut milk, chilies and taco mix; heat to boiling. Reduce heat to low and simmer uncovered for about 20 minutes. Meanwhile, put cheese on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down on cookie sheet. Brush each lightly with oil. Bake for 5-7 minutes or until edges are golden brown and cheese is melted. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping!
Saturday, November 8, 2008
1 12.5 oz can chicken breast
1 28 oz can diced tomatoes-I usually use two small cans, one just tomato and the other tomato with diced chiles
1 14 oz can corn
1 14 oz can kidney beans, drained and rinsed
1 can sliced olives
1 package taco seasoning
Combine and cook in crock pot for 2-6 hours. Serve with tortilla chips, shredded cheese, and sour cream.
- 1 medium avocado, peeled, pitted and finely chopped
- 1 small tomato, finely chopped
- ¼ red onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon chopped fresh cilantro
- Juice of 1 large lime
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 pound hamburnger
- 1 onion, chopped
- 3 cans each of beans of your choice, rinsed and drained.
- 1 can (14 oz) tomatoes
- 1 can (14 oz) vegetable broth
- 1 can (4 oz) green chili peppers, chopped
- 2 cups frozen corn or 1 can corn
- 2 teaspoons chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup fat-free sour cream
- 2 tablespoons chopped fresh cilantro (I cook this into my chili)
Friday, November 7, 2008
6 cups beef broth
½-1 lb ground beef or turkey, browned with onions and garlic
2 potatoes, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic
Handful fresh cilantro
2 t Cumin
1 t Oregano
½ t Pepper
2 T Half and half or sour cream
2 T Lime juice
I didn’t put precise measurements because I don’t usually measure when I make soup, but I tried to estimate. Just simmer it all together for about a half hour and then taste it to adjust seasonings.
2-4 garlic cloves, chopped
1 2-inch piece of fresh ginger, chopped or grated
2 carrots, chopped or shredded
2 celery ribs, chopped
2 t cumin
4 green onions, cut into matchsticks
6 cups chicken broth (I use base and water)
½ pound thin spaghetti
2 cups fresh bean sprouts (optional)
Fresh snipped parsley (optional)
I make this in the crock pot. Put everything but the spaghetti and bean sprouts in together for several hours, then break up the chicken, and add the last ingredients for about 15-20 minutes. Salt and pepper to taste and garnish with parsley. However, you could make this on the stove if you chopped and browned the chicken, then simmered it all for about 20 minutes.
This is adapted from a Rachael Ray recipe.
Thursday, November 6, 2008
1 loaf unsliced French Bread
8 oz. cream cheese, cubed
2 apples, cored, peeled, and sliced
1 1/2 cups milk
6 tbsp. butter
1/4 cup maple syrup
Cut bread into cubes. In a greased 9X13 pan, spread half of the bread cubes on the bottom. Top with cream cheese cubes and apple slices, then remaining bread. In a blender, mix eggs, milk butter, and maple syrup until well combined. Pour evenly over top layer of bread. Use spatula to press bread down to moisten all layers. Cover and refrigerate over night. The next morning, bake uncovered at 325 degrees for 35-40 minutes. Center should be set and edges slightly golden. Let stand10 minutes before serving with Apple Cider Syrup.
Apple Cider Syrup
Great of stuffed french toast, regular french toast, pancakes...anything really.
1 cup sugar
8 tsp cornstarch
1 tsp cinnamon
2 cups apple cider or juice
2 tbsp lemon juice
4 tbsp butter
In a saucepan, mix sugar, cornstarch, and cinnamon. Gradually add apple juice and lemon juice. Cook over medium heat until thick and bubbly. Cook 2 minutes more, remove from heat and stir in butter until it melts.
Tuesday, November 4, 2008
This is an amazing recipe I got from one of those old Relief Society Cookbooks. Annette (whose recipe this is) was actually my Young Woman's leader, and this woman could cook! Mmmm! This Chili is really tasty- I like that it actually tastes homemade, and I think the sugar gives it a fun twist. Hope you enjoy.
Annette's Amazing Chili
1 lb. hamburger
1 lb. ground sausage
1 onion, chopped
1 to 2 cloves garlic, chopped
1 quart jar tomatoes, diced and undrained (or 2 cans diced tomatoes)
2-3 stalks celery, chopped
1-2 tsp chili powder
2 tsp salt
1 T sugar (I used brown sugar)
1-2 tsp Worcestershire sauce
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
*I also added 1/2 to 1 cup of salsa and to make it go further, three more cans of beans: black and 2 chili beans. I drained some, but not the chili beans.)
Cook and stir hamburger, sausage, onion, and garlic is saucepan until cooked through. Drain. Stir in tomatoes with liquid, celery, chili powder, salt, sugar and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in beans, heat to boiling, reduce heat. Simmer until thick and heated through. (I threw it all in the Crockpot to simmer for quite a while- you could just do that after you brown the meat.)
Individual Pumpkin Cheesecakes
Prep Time: 15 minutes
Bake Time: 30-35 at 325
Chill Time: 1 hour
18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 T corn starch
1 tsp Pumpkin Pie Spice
1 cup canned pumpkin
1/3 cup Karo Lite Corn Syrup
Place paper cups in muffin pans. Place 1 gingersnap cookie in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add egg and blend well. Add pumpkin and syrup, beat 1 minute. Pour filling into cups, dividing evening. Bake in preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired. (I put whipped cream and a sprinkle of Cinnamon.)