Sunday, December 21, 2008

Butternut squash casserole

This is so good, it's almost a dessert! You can also use sweet potatoes. To peel a squash is work, but it's worth it!

1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla
1 pinch salt
2 tablespoons flour
3 eggs
1/4 cup butter, melted

1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup butter, melted
1 cup brown sugar

Preheat oven to 425 degrees
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Adapted from Allrecipes

Bourbon Balls

Adapted from my friend Mary's mom's recipe. My husband loves them.

1 stick of butter
1 16oz box of powdered sugar
5 TB to 1/4 cup of bourbon
1 cup of chopped pecans
1 1/2 to 2 pkgs of semi sweet choco squares
parafin to thin chocolate (I found it at walmart)
pecan halfs

Mix powdered sugar (sifted) and softed butter and then mix in the bourbon. Mix well and then added the 1 cup of chopped pecans. Then put them in the freezer for about an hour or so, so that the dough will firm up. It is easier to scoop out when it is firm. Then, after the dough set, form the balls. Then put balls back in the freezer for an hour or two until they firm up again.

Melt the chocolate over low heat and dip the balls, using a toothpick or spoon to hold them.
Place the pecan on top; chocolate cools very quickly.

Monday, November 24, 2008

Pumpkin soup - I love pumpkin

1 bay leaf
1 ribs celery chopped
1/2 onion chopped
Salt and pepper
1 1/2 tablespoons all-purpose flour
1 teaspoon tyme
3 cups chicken stock
1 (15-ounce) can pumpkin
1 cups heavy cream

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 5 minutes, until tender. Add flour, and tyme, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.

From Rachel Ray

Frosted pumpkin cookies - these are great!

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour

6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar

Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop onto cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).

To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Sunday, October 26, 2008

Easy baked chicken

This recipe comes mainly from my friend Ashley. I needed something to cook when I had almost nothing in the house!

4 chicken breasts
1 can cream of chicken soup
1 8 oz cream cheese
1 can diced tomatoes (I used the spicy diced)
1 teaspoon garlic powder
s and p

Salt and pepper the breasts and put in dish with a little cooking spray. Mix remaining ingredients together in sauce pan till the cream cheese melts and the sauce comes together. Spoon sauce over chicken. Bake at 350 for 40 minutes or until chicken is cooked.

Serve with extra sauce and rice!

Wednesday, October 15, 2008

Lemon Brownie Cake

1 box (18.25 ounce size) lemon cake mix
1/2 cup butter melted
1 egg, slightly beaten
1 can lemon frosting
8 ounces cream cheese
2 eggs

Combine cake mix, butter and first egg. Press into a greased 13 x 9- inch pan. Blend frosting and cream cheese. Remove 3/4 cup of mixture and set aside. Add the remaining eggs and beat well. Spread over layer in greased pan. Bake at 350 degrees F for 30 minutes. Spread the remaining frosting over cooled cake.

Risotto - so easy

A lot of people think this is hard to make, but it's one of the easiest side dishes.

1/2 onion
1 clove garlic
1 cup arborio rice, available on the rice aisle
s and p
chicken stock
1 cup frozen peas
1/3 cup of parmesan cheese

Cook garlic and onion for 2 minutes. Then add rice and cook for another minute. While this is cooking, heat chicken stock in a separate pan. When hot, add a cup to the rice/onions, and stir. Reduce heat. Stir often and continue adding a half cup of liquid each time the liquid becomes absorbed. Cook about 25 minutes. When rice is cooked to desired consistency, remove from heat and add cheese and peas.

Monday, October 6, 2008

Chicken and Biscuits

2 cups cooked chicken
1 160z bag of frozen veggies thawed
1 cup cheddar
1/2 cup sour cream
1 can cream of chicken soup
1 cup baking mix
3 tablespoons milk
1/4 cup sour cream

Mix first five ingredients together in 8 by 8 dish. Mix baking mix, milk and remaining sour cream together and drop 6 mounds on top of chicken mixture. Bake at 375 for 35 minutes.

Another great one from Kraft!

Cracker Barrel Hashbrown Casserole - For those of us who love hashbrowns at the Barrel!

1 can cream of chicken soup
1 8oz block Colby cheese, shredded (I use shredded cheddar)
1/2 cup onion, chopped
1/2 cup margarine or butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
2 (30-oz) packages of frozen country style hash brown potatoes

Preheat oven to 375. Combine first 6 ingredients stirring until well blinded Add frozen shredded hash browns to bowl. Soon mixture into (9x13) baking dish. Bake 25-30 minutes or until golden brown

Thursday, September 25, 2008

Easy chicken quesadillas

I poached chicken on Sunday and then had it cooked and all ready to go for the week. A good idea for us working gals!

2 cups cooked chicken breasts
1 onion chopped
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 to 6 flour tortillas (I used spinach)
1 cup shredded Mexican cheese mix or Cheddar
sour cream

Brown the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat another pan with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Top with salsa and sour cream.

Adapted from Ellie Krieger

Thursday, September 18, 2008

Fish stew in Mexico

I just had to post this. The food in Mexico was unbelievable. We ate a ton of seafood. Check out this fabulous fish stew that Chris ate:

Spicy chicken with peppers and basil stir fry

I grew peppers and basil this summer - this is a good use for both!
2 cups rice
1 package of chicken tenders diced
EVOO or wok oil
1 teaspoon crushed red pepper flakes
1 onion sliced
2 pepper red or green sliced
handful of shredded carrots
3 to 4 cloves of garlic
2 tablespoons fish sauce (found in the Asian food aisle)
lots of fresh basil chopped

Cook rice. Heat work or large skillet over high heat. Add oil and crushed red pepper. Add chicken and stir fry for two minutes. Add onions, peppers, carrots and garlic and cook for 2 more minutes. Add fish sauce. Remove from heat. Add basil and toss. Serve over rice.

Adapted from Rachel Ray

Wednesday, September 17, 2008

Turkey 2 ways!

In honor of the Louisville blackout, I am posting 2 ways to prepare a turkey breast: the crockpot, and when your power goes out, throw the bird on the grill

1 6 pound turkey breast
1 packet of onion soup mix
Pat your turkey dry. Leave skin on, but use your fingers to seperate skin from breast. Rub soup all over on skin and under skin. Place in slow cooker. Cook on high for 1 hour and then cook on low for 7 hours.

Grill: (from my great neighbors)!
1 throw-away aluminum pan
1 can leomande concentrate
3 cloves of garlic
1/2 cup soy sauce
Mix ingredients in pan and place turkey on top. Grill on medium heat for 2 1/2 hour; baste every half hour.

Saturday, September 13, 2008

Easy chicken salad

2 quarts cooked chicken shredded
5 cups seedless grapes
2 cups slivered almonds
1 20 oz can water chesnuts
2 cups chopped celery
1 large can pineapple tidbits
2 1/2 cups mayo
1 tablespoon soy sauce
1 tablespoon curry powder

Combine first 6 ingredients in large bowl; mix mayo with soy sauce and curry powder; add to bowl and toss; chill several hours.

Monday, September 8, 2008

Easy Taco Salad

4 tortillas
3/4 lb. ground beef
1 Tbsp. chili powder
1/2 cup Salsa
1 cup kidney beans, rinsed, well drained
4 cups torn mixed salad greens
1/2 cup Shredded Cheddar Cheese
1 tomato, chopped
2 Tbsp. southwest ranch or regular ranch mixed with taco seasoning

HEAT oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake).
Brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook 5 min. or until heated through, stirring occasionally.
Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through.

From Kraft

Chicken fajita dinner

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning
4 small boneless skinless chicken breasts
2 green peppers, cut into strips
1/2 cup Salsa
1/2 cup Mexican Style Shredded Cheese

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in baking pan.
BAKE 30 to 35 min. or until chicken is cooked through. Let stand 5 min. Cut slits in foil to release steam before opening packets.

From Kraft

Sunday, September 7, 2008

Southwestern Chicken & Cornbread Salad

1 cup Spicy Ranch Dressing, divided (or mix regular ranch with taco seasoning)
6 Cornbread muffins, very dry, coarsely crumbled, divided
1 can (2-1/4 oz.)Sliced ripe olives, drained
1 can (16 oz.) Pinto beans, rinsed and drained
1 can (11 oz.)corn, drained
1 cup bell pepper
2 cups Shredded cooked chicken
1/2 cup red onion
1 cup Seeded & diced tomatoes (about 2 medium)
1/2 cupShredded Cheddar cheese

In large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight.
Makes 6-8 servings.

Recipie from Kraft.

Friday, August 29, 2008

Fruit Cobbler - easy and so good!

6 peaches or apples peeled or sliced
5 sliced white bread crusts removed
1 to 1 1/2 cup sugar
2 tablespoons flour
1 egg
1/2 cup butter melted

Place fruit in square baking dish coated with cooking spray. Cut each slice of bread into 5 long strips and place evenly over fruit. In bowl combine sugar, flour, egg, and butter. Pour over fruit and bread. Bake at 350 for 35 mintues until golden brown!

Bruschetta Chicken

1/4 cup Italian dressing
4 small ]chicken breast
1 medium tomato, finely chopped
1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min.

From Kraft

Sunday, August 24, 2008

Grilled sausage, green beans and potatoes - a great new way to cook beans and potatoes

1 lb fresh green beans, trimmed
1/2 lb red potatoes
1/2 onion sliced
1 lb somked sausage, sliced
s and p
1 teaspoon veg oil
1 tablespoon butter

preheat grill to high. Toss first 6 ingredients in a large bowl. Place on a large sheet of foil. Dot with butter. Add 1/3 cup water. Wrap tightly, and grill for 10 to 12 minutes on each side.


Thursday, August 21, 2008

Not your average chocolate chip cookies- 2 of the best cookie recipes

2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
3/4 cup brown sugar
3/4 cup sugar
1 package instant jello cheesecake pudding
2 sticks of butter, softened
4 cups: butterscotch chips, white chocolate chips, semi-sweet chips, milk chocolate chips

Preheat 375. Mix everything together. Spoon on cookie sheet and bake for 9 minutes.

Monster Cookies-easy cookies with no flour :)

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored m and ms
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

From Paula Deen!

Tuesday, August 19, 2008

Easy Chicken and Dumplings

6 boneless chicken breasts
Chicken stock
2 (10.75 ounce) cans condensed cream of celery soup
s and p
1 (12 ounce) package refrigerated biscuit dough

Combine the chicken with enough stock to cover, and poach for 15 to 20 minutes. Drain some of the liquid from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Monday, August 18, 2008

Stuffed Peppers

1 pound ground beef
1 onion
1 clove of garlic
1/2 cup uncooked long grain white rice
1 cup water
4 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
1 cup moz cheese

Preheat oven to 350.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef, onion and garlic until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Cover with foil.
Bake 50 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Sprinkle cheese on peppers and bake until melted.

Thursday, August 14, 2008

Taco Soup

2 pounds ground beef
2 diced onions
1/2 green bell pepper
1 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
(15 1/2-ounce) can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Lots of shredded cheese

Corn chips, for serving
Sour cream, for garnish
Chopped green onions, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.

recipe adapted from Paula Deen

Wednesday, August 13, 2008

Cabbage Role Casserole - my hubby loves cabbage and this is great!

2 lbs ground beef
1 onion chopped
3 cloves of garlic
2 15 oz cans tomato sauce
1 teaspoon dried tyme
1/2 teaspoon dill
1/2 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked rice
4 strips of bacon, crumbled
1 head of cabbage shredded
1 cup mozzarella cheese

Brown beef, onion and garlic...drain fat. Stir is one can tomato sauce and seasonings. Bring to a boil. Reduce heat, cover, and simmer. Stir in rice and bacon. Layer third cabbage in 9 by 13 pan. Top with half of meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake at 375 for 45 minutes. Uncover, sprinkle with cheese and bake until cheese is melted.

Tuesday, August 12, 2008

Black Bean Soup - great as a main course or as a side with tacos

2 (15 ounce) cans black beans, drained
1 1/2 cups vegetable stock or chicken stock
1 cup salsa
1 teaspoon cumin
4 tablespoons sour cream
2 tablespoons green onion

In an food processor, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. Takes no time at all!

Monday, August 11, 2008

Greek tuna pasta sald

It's tuna Monday! Two tuna recipes that are so easy.

1 lb penne or any short pasta
1/4 red onion
2 tomatoes
1/4 cucumber
3 tablespoons red wine vinegar
1/3 EVOO
1 can tuna in water, drained
dried parsley
s and p
feta cheese

cook pasta. wisk together evoo and vinegar. Add the veggies. Toss the pasta (make sure to cool it off). Top with tuna and feta.

Recipe comes from Rachel Ray!

Tuna Spaghetti

2 tablespoons butter
2 cans tuna in oil, undrained
chicken stock
2 tbsp. chopped parsley
2 green onions
2 cloves of garlic
Salt and pepper
Freshly cooked spaghetti
lots of cheese

Saute all ingredients and serve over pasta. Top with cheese.

Sunday, August 10, 2008

Marinated Tomatoes

Everyone loves this! Every year, we grow so many tomatoes; so this is a great easy salad.
3 tablespoons fresh parsley
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
green onions or chives
4 to 6 tomatoes cut into wedges

Combine all ingredients (except tomatoes) into large measuring cup. Pour into large plastic bag over tomatoes. Marinade for 2 hours.

Reicpe courtesy of Paula Deen

Thursday, August 7, 2008

Peanut butter, chocolate, strawberry and banana sandwich

This is my favorite and so easy :)

peanut butter
sliced strawberries
sliced bananas
mini semi-sweet chocolate chips

Put peanut butter, sliced strawberries, sliced bananas, and mini semi-sweet chocolate chips between bread. Butter bread and grill.

Pizza Pasta

8 ounces ziti
1 pound ground beef
1 onion
2 cloves garlic
1 (28 ounce) jar pasta sauce
4 ounces sliced pepperoni
2 cups shredded italian blend cheese

Preheat oven to 350 degrees
Cook pasta for 8 to 10 minutes
Brown beef with onion. Drain. Combine beef with sauce, pepperoni and pasta and pour into a 9x13 inch dish. Top with cheese.
Bake for 30 minutes, until cheese is melted and golden.

Wednesday, August 6, 2008

Slow Cooker - Chili & Macaroni

1 pound lean ground beef 1 can (14 1/2 ounces) diced tomatoes, drained 1 cup chopped onion 1 clove garlic, minced 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 2 cups cooked macaroni

1. Crumble ground beef into slow cooker. Add remaining ingredients, except macaroni to slow cooker. Cover and cook on Low 4 hours. Stir in cooked macaroni. Cover and cook on Low 1 additional hour. Enjoy! To cut fat in this recipe, substitute ground turkey for the lean ground beef.

(I brown beef in pan first for a couple minutes. Then I drain fat, and add to slow cooker with onion, garlic and spices).

French Dip Roast Beef

My friend Debbie Driggs gave me this recipe six years ago. It is the best beef sandwhich I've made.

1 boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
crusty rolls
swiss cheese

Place roast in slow cooker. Combine soy sauce and next six ingredients; pour over roast. Add water to slow cooker until roast is almost covered. Cover and cook on low at least 7 hours. Remove roast, reserve broth; shred roast with fork. Serve with reserved broth for dipping.

Tuesday, August 5, 2008

Pumpkin Chocolate Chip Cookies - skeptics beware!

These are always the biggest hit at events...even if you think you don't like pumpkin, try them :)

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookies by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Recipe courtesy George Duran and FoodNetwork

Monday, August 4, 2008

Taco Bake

8 crescent rolls
Tortilla chips
1 lb ground beef
2 cups shredded cheddar/mexican cheese
taco seasoning
2 diced tomatos
1 head of romaine, shredded
sour cream

Put crescent rolls in bottom of 9 by 13 dish. Layer ground beef, crushed tortilla chips and cheddar cheese on top. Bay for 30 minutes at 325. Top with tomatos, lettuce, and sour cream.

Couscous salad with chicken - a great easy lunch....

1 cup of chicken stock
1 cup uncooked couscous
1 can chickpeas
1 plum tomato, chopped
1 oz feta cheese
1/4 cup sliced olives
1/2 red onion
2 tablespoons fresh parsley
2 tablespoons red wine vinegar
2 tablespoons EVOO
2 tablespoons lemon juice
S and P
4 chicken breasts, cooked and chopped

Cook couscous in boiling stock. Remove from heat and cover. Fluff with fork. Combine couscous with remaining ingredients.

...leave out the chicken and you have a side dish
Partially adapted from Cooking Light :)

Sunday, August 3, 2008

Mac and Beef - for the nights you have no energy to cook

This is the easiest thing literally takes 15 minutes
1/2 cup macaroni
1 lb ground beef
1/2 onion
2 gloves garlic
1 teaspoon italian seasoning
1 teaspoon oregano
s and p
1 can tomato sauce
1 can italian style diced tomatos
parm or cheddar cheese - whichever you like!

Cook mac for 8 to 10 minutes. Brown beef with onion and garlic. Drain off fat. Add tomatos, sauce, and seasonings. Add cooked mac. Bring to a boil and simmer for a few minutes.

For variation, you an also add:
  • green peppers
  • 1 can corn
  • 1 can of kideny beans

Easy entertaining - Spaghetti and meatballs

If you want to have an easy dinner party, pasta and meatballs might be the way to go!
16 0z of vermicilli
3 6 0z cans of tomato paste
2 14 oz cans of crushed tomatos
1/3 cup of sugar
1/2 cup water
1 tablespoon dried oregano
1 onion
3 cloves garlic
fresh basil

1 and 1/2 lbs ground beef
2 eggs
1/2 cup breadcrumbs
1/2 parm cheese
1 teaspoon oregano
1 tablespoon fresh parsley

Make sauce by browning onion and garlic in EVOO. Add tomatos, tomato paste, sugar, oregano and water. Bring to a boil, then reduce heat and simmer. Mix ingredients for meatballs and roll into one inch balls. Drop directly into sauce and simmer for 45 minutes. Finish sauce with fresh basil.

Serve with tossed salad and garlic bread.

Friday, August 1, 2008

Taco skillett - courtesey of Campbells and Liz

1 lb ground beef
1 can tomato soup
1/2 salsa
1/2 cup water
1 onion
1 green pepper
1 chipotle pepper
1/2 cup corn
8 tortillas cut into stripps

Brown beef with onions and peppers. Drain fat. Add soup, salsa, tortillas, and water and bring to boil. Turn down heat and simmer. Add corn. Enjoy

Tollhouse pie - the easiest ever

My first post will be the easist dessert I've ever made:
1 1/2 sticks of butter
1/2 cup flour
1/2 cup sugar
1/2 brown sugar
2 eggs
1 cup chocolate chips
1 frozen pie crust

Mix everything together and put into pie crust. Bake at 350 for 50 minutes to one hour. Enjoy!