8 servings
This is the spaghetti sauce I always used to make, before I found the bottled sauce that is so much easier, but not near as good.
2 lbs ground beef
1 medium onion, finely chopped (1/2 c)
1 green pepper, finely chopped
2 cans (15 oz ea) tomato sauce
2 cans (12 oz ea) tomato paste
1 can (7 ½ oz) sliced ripe olives, drained
2 envelopes Italian style spaghetti sauce mix with mushrooms
3 c. water
1 tsp oregano leaves
2 cloves crushed garlic
1 bay leave
16 oz spaghetti
Grated parmesan to serve
Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Drain. Stir in remain ingredients except spaghetti and parmesan. Cover. Simmer 1 ½ hour, stirring occasionally. Serve with cooked spaghetti. Top with Parmesan.
Tuesday, December 7, 2010
Fettuccini by Mom
8 oz fettuccini noodles
1/3 c butter
2 T flour
1/3 – ¾ c. whipping cream
¾ c. grated parmesan
6 oz mozzarella
½ tsp. salt
Dash pepper
Opt:
2 tsp parley
Zucchini, carrots, onions, mushrooms, broccoli (sautee before adding)
Chicken strips, cooked
Cook noodles. Drain.
In same pan, warm butter. Add flour. Whisp in whipping cream. Add mozzarella cheese till melted, salt and pepper. Add veggies and noodles. Sprinkle parmesan and parsley on top.
1/3 c butter
2 T flour
1/3 – ¾ c. whipping cream
¾ c. grated parmesan
6 oz mozzarella
½ tsp. salt
Dash pepper
Opt:
2 tsp parley
Zucchini, carrots, onions, mushrooms, broccoli (sautee before adding)
Chicken strips, cooked
Cook noodles. Drain.
In same pan, warm butter. Add flour. Whisp in whipping cream. Add mozzarella cheese till melted, salt and pepper. Add veggies and noodles. Sprinkle parmesan and parsley on top.
Thursday, May 6, 2010
Teriaki Chicken from Alyssa
4 pounds chicken
onion powder
garlic powder
10 oz coke
1 cup brown sugar
1 tbls soy sauce
Put the four pounds of chicken into two different pans, preferably deeper pans for less mess. Mix the coke, brown sugar, and soy sauce together. Sprinkle onion powder and garlic powder over chicken. Drizzle coke sauce over chicken. Bake on 325 for 3 1/2 hours.
This is originally intended to make chicken wings but Clayton and I used it on regular chicken and then put it over rice. Be careful when it is in the oven because it will boil over in the over if there is extra sauce in the pans. It looks like it won't be enough sauce but the sauce bubbles up over the chicken and is delicious. We served it over rice although you might want to make some extra sauce on the stove if you do this to put over the rice so it isn't so dry.
onion powder
garlic powder
10 oz coke
1 cup brown sugar
1 tbls soy sauce
Put the four pounds of chicken into two different pans, preferably deeper pans for less mess. Mix the coke, brown sugar, and soy sauce together. Sprinkle onion powder and garlic powder over chicken. Drizzle coke sauce over chicken. Bake on 325 for 3 1/2 hours.
This is originally intended to make chicken wings but Clayton and I used it on regular chicken and then put it over rice. Be careful when it is in the oven because it will boil over in the over if there is extra sauce in the pans. It looks like it won't be enough sauce but the sauce bubbles up over the chicken and is delicious. We served it over rice although you might want to make some extra sauce on the stove if you do this to put over the rice so it isn't so dry.
Tuesday, April 20, 2010
Burrito Sauce by Grandma Betty Plumb
1/2 lb very lean hamburger
Garlic and Onion powder
Cornstarch
1 small can diced green chilis
Boil water, like 2 inches on bottom of pan.
When boiling, add garlic powder, onion powder and break in raw hamburger.
When hamburger is brown, mix cornstarch and cold water and add in to thicken.
Add 1 can diced green chilis.
Serve over burritos.
Garlic and Onion powder
Cornstarch
1 small can diced green chilis
Boil water, like 2 inches on bottom of pan.
When boiling, add garlic powder, onion powder and break in raw hamburger.
When hamburger is brown, mix cornstarch and cold water and add in to thicken.
Add 1 can diced green chilis.
Serve over burritos.
Monday, April 19, 2010
Easy Tuna Casserole by Ashley
2 Boxes Mac & Cheese
1/2 C. Milk
2 Cans Tuna
1 C. Peas or 2 C. finely chopped other veggie (I like broccoli)
2 Cans condensed Cream of Chicken Soup
1/4 C. Chopped onion or 1T. Onion powder
2 C. Shredded cheese
1 C. Bread Crumbs
2 T. Sour Cream
1 cap-full Mrs. Dash Garlic & Herb seasoning
Dash of Cayenne Pepper
Heat the oven to 425. Boil the macaroni until al dente and drain. Meanwhile in a large baking or casserole dish mix the cheese pouches from the mac & cheese boxes with the milk, tuna, veggie, cream of chicken soup, onion, 1 c. shredded cheese, Sour Cream, seasoning, and cayenne pepper. Add the macaroni and mix well. Top with remaining 1 C. cheese and bread crumbs. Bake 15-20 minutes or until the cheese is melted and bubbling.
1/2 C. Milk
2 Cans Tuna
1 C. Peas or 2 C. finely chopped other veggie (I like broccoli)
2 Cans condensed Cream of Chicken Soup
1/4 C. Chopped onion or 1T. Onion powder
2 C. Shredded cheese
1 C. Bread Crumbs
2 T. Sour Cream
1 cap-full Mrs. Dash Garlic & Herb seasoning
Dash of Cayenne Pepper
Heat the oven to 425. Boil the macaroni until al dente and drain. Meanwhile in a large baking or casserole dish mix the cheese pouches from the mac & cheese boxes with the milk, tuna, veggie, cream of chicken soup, onion, 1 c. shredded cheese, Sour Cream, seasoning, and cayenne pepper. Add the macaroni and mix well. Top with remaining 1 C. cheese and bread crumbs. Bake 15-20 minutes or until the cheese is melted and bubbling.
Thursday, April 15, 2010
No Fail chocolate chip cookies by Alyssa
2 1/4 cup flour
1 tsp Baking soda
1 tsp. Salt
1 cup butter (softened)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
2 tsp. Vanilla
2 cups chocolate chips
Preheat oven to 375. Combine flour, baking soda, and salt. In seperate bowl, beat butter and sugars by hand until well mixed. Add eggs and vanilla; beat until blended. Add flour mixtures. Add chocolate chips. Bake for 8-10 minutes.
They really are...no fail.
1 tsp Baking soda
1 tsp. Salt
1 cup butter (softened)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
2 tsp. Vanilla
2 cups chocolate chips
Preheat oven to 375. Combine flour, baking soda, and salt. In seperate bowl, beat butter and sugars by hand until well mixed. Add eggs and vanilla; beat until blended. Add flour mixtures. Add chocolate chips. Bake for 8-10 minutes.
They really are...no fail.
Stroganoff from Alyssa
1 lb hamburger
1 onion
garlic or garlic salt
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
12-16 oz sour cream
milk (to desired consistency)
1 can mushrooms
1 can sliced olives
Fry the hamburger with the chopped onion, garlic, and salt and peper. add in the cream of soups, sour cream, milk, mushrooms, and olives. Serve over rice, or noodles, or potatoes, or whatever else you want. We really like serving this with corn.
1 onion
garlic or garlic salt
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
12-16 oz sour cream
milk (to desired consistency)
1 can mushrooms
1 can sliced olives
Fry the hamburger with the chopped onion, garlic, and salt and peper. add in the cream of soups, sour cream, milk, mushrooms, and olives. Serve over rice, or noodles, or potatoes, or whatever else you want. We really like serving this with corn.
Macaroni Salad by Alyssa
2 pound macaroni
12 hard boiled eggs
1 Tbs dill weed
1/2 jar mayo (sometimes we use half mayo, half ranch or whole bottle Hidden Valley Ranch)
1/4 cup mustard, maybe a little less
1 tsp salt
Meat optional: shredded chicken (as much as you want) or ham lunch meat or ham cubes
cucumber
green onions
celery (she doesn't use when Clayton is eating because he doesn't like celery)
2 can olives, cut in half, or buy them sliced
1 jar of dill pickles diced, sliced
Boil the macaroni and Chicken (if shredding it rather than getting a can) while you prepare the vegis. Slice the cucumbers, green onions, celery, olives, and pickles. You can do more or less of the items depending on what you like. After that, make sauce by cutting the eggs, and mixing with mayo, mustard, salt, and dill. After shredding chicken, mix everything together. Let it sit in the fridge a while for better results although usually it's pretty good to eat right then.
I always double this recipe when I make it and it lasts Clayton and me days and he loves it.
12 hard boiled eggs
1 Tbs dill weed
1/2 jar mayo (sometimes we use half mayo, half ranch or whole bottle Hidden Valley Ranch)
1/4 cup mustard, maybe a little less
1 tsp salt
Meat optional: shredded chicken (as much as you want) or ham lunch meat or ham cubes
cucumber
green onions
celery (she doesn't use when Clayton is eating because he doesn't like celery)
2 can olives, cut in half, or buy them sliced
1 jar of dill pickles diced, sliced
Boil the macaroni and Chicken (if shredding it rather than getting a can) while you prepare the vegis. Slice the cucumbers, green onions, celery, olives, and pickles. You can do more or less of the items depending on what you like. After that, make sauce by cutting the eggs, and mixing with mayo, mustard, salt, and dill. After shredding chicken, mix everything together. Let it sit in the fridge a while for better results although usually it's pretty good to eat right then.
I always double this recipe when I make it and it lasts Clayton and me days and he loves it.
Sausage Dip by Alyssa
1-1 1/2 pounds sausage
1 small onion, chopped
1 green bell pepper, chopped (I like red because it gives it color)
8 oz cream cheese
16 oz sour cream
4 oz diced green chilis
1 bag chips (I like them less salty for this)
Fry up the sausage with the chopped onion and bell pepper. While that is going you can mix the cream cheese, sour cream, and diced green chilis in a small crock pot. (we have a one quart) After it is all fried up, add it to the dip. Let warm for an hour or so for best results.
1 small onion, chopped
1 green bell pepper, chopped (I like red because it gives it color)
8 oz cream cheese
16 oz sour cream
4 oz diced green chilis
1 bag chips (I like them less salty for this)
Fry up the sausage with the chopped onion and bell pepper. While that is going you can mix the cream cheese, sour cream, and diced green chilis in a small crock pot. (we have a one quart) After it is all fried up, add it to the dip. Let warm for an hour or so for best results.
Wednesday, April 14, 2010
Chili by Mom
2 pounds ground beef, browned and drained
1 taco seasoning mixes
2 28 oz. cans petite diced mexican tomatoes
1 small bag frozen corn
1 c. chunky salsa
3 cans beans, white (with liquid), red (with liquid) and black (drained and rinsed)
4 beef bouillon cubes
4 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
Mix all together. Cook on low heat a long time. Serve over cornbread with cheese on top.
1 taco seasoning mixes
2 28 oz. cans petite diced mexican tomatoes
1 small bag frozen corn
1 c. chunky salsa
3 cans beans, white (with liquid), red (with liquid) and black (drained and rinsed)
4 beef bouillon cubes
4 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
Mix all together. Cook on low heat a long time. Serve over cornbread with cheese on top.
Saturday, April 10, 2010
Cream Cheese Chicken and Rice by Angela
Ingredients:
2-4 Chicken breasts (cut into bite sized pieces)
1/2 stick butter
1 can cream of chicken soup
1 envelope Italian Dressing mix
8 oz. cream cheese
1 1/2 cup white rice
3 cups boiling water
Mix rice with boiling water. Cover and simmer for 15 minutes. Remove from heat and let sit for a couple minutes.
Meanwhile, melt butter in large skillet with Italian dressing mix. Add chicken. Cook until chicken is no longer pink in center. Remove chicken (leave melted butter in pan). Add cream cheese and chicken soup. Mix until hot and cheese is melted.
Spray 9x13 pan with cooking spray. Pour in rice. Add chicken on top. Then top with sauce. Bake at 350 for about 30 minutes. The beauty of this recipe is that you can cook for 15 minutes or 45 depending on your schedule and it still is great.
Side note: I always double this recipe and freeze one. Then when I want to use it, I thaw it and bake for 45 minutes to an hour and it is great.
2-4 Chicken breasts (cut into bite sized pieces)
1/2 stick butter
1 can cream of chicken soup
1 envelope Italian Dressing mix
8 oz. cream cheese
1 1/2 cup white rice
3 cups boiling water
Mix rice with boiling water. Cover and simmer for 15 minutes. Remove from heat and let sit for a couple minutes.
Meanwhile, melt butter in large skillet with Italian dressing mix. Add chicken. Cook until chicken is no longer pink in center. Remove chicken (leave melted butter in pan). Add cream cheese and chicken soup. Mix until hot and cheese is melted.
Spray 9x13 pan with cooking spray. Pour in rice. Add chicken on top. Then top with sauce. Bake at 350 for about 30 minutes. The beauty of this recipe is that you can cook for 15 minutes or 45 depending on your schedule and it still is great.
Side note: I always double this recipe and freeze one. Then when I want to use it, I thaw it and bake for 45 minutes to an hour and it is great.
Peanut Butter Cookies by Angela
These are the easiest cookie I know how to make.
Ingredients:
1 cup sugar
1 cup peanut butter
1 egg
Mix all ingredients together and put rounded balls on cookie sheet. Press with fork. Bake at 350 for 10 minutes. NO LONGER! (8 for Mom's oven--it cooks hot).
Voila
Ingredients:
1 cup sugar
1 cup peanut butter
1 egg
Mix all ingredients together and put rounded balls on cookie sheet. Press with fork. Bake at 350 for 10 minutes. NO LONGER! (8 for Mom's oven--it cooks hot).
Voila
Friday, March 26, 2010
Sugar Cookie & Cream Cheese Frosting by Ashley
Sugar Cookies:
1 1/2c. Butter, softened
3c White Sugar
4 Eggs
2t. Vanilla
5c. All-Purpose Flour
2t. Baking Powder
1t. Salt
Cream together butter & sugar until smooth. Beat in eggs & vanilla. Stir in flour, baking powder, & salt. Cover & chill at least 1 hour. Preheat oven to 400. Roll out dough 1/4" to 1/2" thick on surface sprinkled with powdered sugar or flour. Place 1" apart on ungreased cookie sheet or parchment paper. Bake 6-8 minutes & cool completely.
Cream Cheese Frosting:
2 (8oz) pkgs. Cream Cheese, softened
1/2c Butter, softened
2c Sifted Powdered Sugar (it's fine not sifted, just a little lumpy)
2t. Vanilla
Cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in sugar. This makes a LOT so you may want to half it.
1 1/2c. Butter, softened
3c White Sugar
4 Eggs
2t. Vanilla
5c. All-Purpose Flour
2t. Baking Powder
1t. Salt
Cream together butter & sugar until smooth. Beat in eggs & vanilla. Stir in flour, baking powder, & salt. Cover & chill at least 1 hour. Preheat oven to 400. Roll out dough 1/4" to 1/2" thick on surface sprinkled with powdered sugar or flour. Place 1" apart on ungreased cookie sheet or parchment paper. Bake 6-8 minutes & cool completely.
Cream Cheese Frosting:
2 (8oz) pkgs. Cream Cheese, softened
1/2c Butter, softened
2c Sifted Powdered Sugar (it's fine not sifted, just a little lumpy)
2t. Vanilla
Cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in sugar. This makes a LOT so you may want to half it.
My Mom's Banana Cream Pie by Ashley
1 large box of Jello brand french vanilla instant pudding (plus ingredients to make)
1-2 large bananas
1 cooked & cooled pie crust
1 container frozen whipped topping
Slice bananas in the bottom of the pie crust (as many to your liking) and set aside. Make pudding according to the pie filling instructions on the box. When pudding starts to firm fold in a very large spoonful of whipped topping. Pour on top of bananas and refrigerate at least 1 hour. Top with remaining bananas and whipped topping if desired.
Depending on how many bananas and whipped topping you use, it can make 2 pies.
1-2 large bananas
1 cooked & cooled pie crust
1 container frozen whipped topping
Slice bananas in the bottom of the pie crust (as many to your liking) and set aside. Make pudding according to the pie filling instructions on the box. When pudding starts to firm fold in a very large spoonful of whipped topping. Pour on top of bananas and refrigerate at least 1 hour. Top with remaining bananas and whipped topping if desired.
Depending on how many bananas and whipped topping you use, it can make 2 pies.
Black Forest Trifle by Ashley
1 9oz pkg. Devil's Food Cake Mix (plus ingredients to make)
2 Bars (1.55oz each) Milk Chocolate Candy, divided
1 Can (30oz) Cherry Pie Filling
1t. Almond Extract
1/2c. Cranberry Cherry Juice
2c. Cold Milk
2 pkgs. (3.3oz each) White Chocolate Instant Pudding & Pie Filling
1 Container Frozen Whipped Topping, thawed
Prepare cake mix according to directions. Bake & cool completely. Loosen cake from pan & cut into 1" cubes, set aside. Chop 1 1/2 of chocolate bars. Save remaining for garnish.
Combine cherry pie filling & almond extract in a small bowl, remove 1/2c. for garnish and set aside. Stir juice into pie filling.
Pour milk into a separate bowl and whisk in pudding mixture until it begins to thicken. Fold in whipped topping.
Place 1/2 of cake cubes in the bottom of large bowl. Layer 1/2 of pie filling mixture evenly over cake cubes. Sprinkle with 1/2 of the chopped chocolate, and top with 1/2 of the pudding mixture pressing lightly. Repeat.
Garnish with reserved pie filling and candy bars (made into curls). Refrigerate at least 30 minutes before serving.
2 Bars (1.55oz each) Milk Chocolate Candy, divided
1 Can (30oz) Cherry Pie Filling
1t. Almond Extract
1/2c. Cranberry Cherry Juice
2c. Cold Milk
2 pkgs. (3.3oz each) White Chocolate Instant Pudding & Pie Filling
1 Container Frozen Whipped Topping, thawed
Prepare cake mix according to directions. Bake & cool completely. Loosen cake from pan & cut into 1" cubes, set aside. Chop 1 1/2 of chocolate bars. Save remaining for garnish.
Combine cherry pie filling & almond extract in a small bowl, remove 1/2c. for garnish and set aside. Stir juice into pie filling.
Pour milk into a separate bowl and whisk in pudding mixture until it begins to thicken. Fold in whipped topping.
Place 1/2 of cake cubes in the bottom of large bowl. Layer 1/2 of pie filling mixture evenly over cake cubes. Sprinkle with 1/2 of the chopped chocolate, and top with 1/2 of the pudding mixture pressing lightly. Repeat.
Garnish with reserved pie filling and candy bars (made into curls). Refrigerate at least 30 minutes before serving.
Apple Pie by Ashley
2 pie crusts
1t. cinnamon
1t nutmeg
1T vanilla
1/2c. unsalted butter
3T all-purpose flour
3T. water
1/2c white sugar
1/2c packed brown sugar
8 granny smith apples, peeled, cored, and sliced
(if granny smith is too tart to your liking use 4-5 granny smith and 3-4 other brand)
Place one crust in the bottom of 9" glass pie pan and prepare the top crust to your liking. Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugar, vanilla, & spices. Bring to a boil then reduce temperature and let simmer. Fill the bottom crust with apples, mounded slightly. Pour 2/3 of sauce over apples. Cover with lattice top crust (or other crust of your choosing) and gently pour rest of sauce over top crust. Bake 1 hour on 350.
1t. cinnamon
1t nutmeg
1T vanilla
1/2c. unsalted butter
3T all-purpose flour
3T. water
1/2c white sugar
1/2c packed brown sugar
8 granny smith apples, peeled, cored, and sliced
(if granny smith is too tart to your liking use 4-5 granny smith and 3-4 other brand)
Place one crust in the bottom of 9" glass pie pan and prepare the top crust to your liking. Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugar, vanilla, & spices. Bring to a boil then reduce temperature and let simmer. Fill the bottom crust with apples, mounded slightly. Pour 2/3 of sauce over apples. Cover with lattice top crust (or other crust of your choosing) and gently pour rest of sauce over top crust. Bake 1 hour on 350.
Crock Pot Stronganoff by Ashley
2 Chicken Breasts, cubed
1/8c. Smart Balance Light w/Flax Oil
7oz. Package Dry Italian Style Salad Dressing Mix
8oz. Fat Free Cream Cheese
10.75oz Can Fat Free/Low Sodium Condensed Cream of Chicken Soup
12oz box Noodles or rice of your choice (preferable whole wheat)
Put chicken, smart balance, and dressing mix in crock pot. Mix together and cook on low 4-6 hours. Add cream cheese and soup. Mix together and cook 30 minutes. Serve over noodles or rice and favorite veggies on the side.
1/8c. Smart Balance Light w/Flax Oil
7oz. Package Dry Italian Style Salad Dressing Mix
8oz. Fat Free Cream Cheese
10.75oz Can Fat Free/Low Sodium Condensed Cream of Chicken Soup
12oz box Noodles or rice of your choice (preferable whole wheat)
Put chicken, smart balance, and dressing mix in crock pot. Mix together and cook on low 4-6 hours. Add cream cheese and soup. Mix together and cook 30 minutes. Serve over noodles or rice and favorite veggies on the side.
Lasagna by Ashley
1lb. lean ground beef or turkey
2 1/2c. shredded mozzarella cheese, divided
1c. grated Parmesan cheese, divided
15oz. container fat free cottage cheese
1T. dried parsley or 1/4 c. chopped fresh
2 egg whites
26oz jar spaghetti sauce
1c water
12 whole wheat lasagna noodles, uncooked
1 large handful of spinach & 1 small zucchini, pureed
Brown meat in a skillet, drain grease and rinse with hot water then return to skillet. Stir in spaghetti sauce. Add the 1c water to empty jar, shake well, then add to meat & sauce. In a medium bowl mix 1/4c. mozzarella, cottage cheese, 1/2 of the parmesan, parsley, egg whites, & the pureed spinach/zucchini.
Spread one cup of the sauce on the bottom of 9x13" baking dish, top with 3 lasagna noodles, 1/3 cottage cheese mixture, and 1c. of sauce. Repeat layers twice. Top with remaining 3 noodles then remaining sauce. Sprinkle with remaining mozzarella & parmesan. Cover with greased foil. Bake 1 hour on 350, remove foil, then bake 15 more minutes. Let stand 15 minutes.
2 1/2c. shredded mozzarella cheese, divided
1c. grated Parmesan cheese, divided
15oz. container fat free cottage cheese
1T. dried parsley or 1/4 c. chopped fresh
2 egg whites
26oz jar spaghetti sauce
1c water
12 whole wheat lasagna noodles, uncooked
1 large handful of spinach & 1 small zucchini, pureed
Brown meat in a skillet, drain grease and rinse with hot water then return to skillet. Stir in spaghetti sauce. Add the 1c water to empty jar, shake well, then add to meat & sauce. In a medium bowl mix 1/4c. mozzarella, cottage cheese, 1/2 of the parmesan, parsley, egg whites, & the pureed spinach/zucchini.
Spread one cup of the sauce on the bottom of 9x13" baking dish, top with 3 lasagna noodles, 1/3 cottage cheese mixture, and 1c. of sauce. Repeat layers twice. Top with remaining 3 noodles then remaining sauce. Sprinkle with remaining mozzarella & parmesan. Cover with greased foil. Bake 1 hour on 350, remove foil, then bake 15 more minutes. Let stand 15 minutes.
Chicken Enchiladas by Ashley
1t. Olive Oil
2 Chicken Breasts boiled & shredded
1/2c. Chopped Onion
7oz. Can Diced Green Chilies
Taco Seasoning
1/2c. Sour Cream
2c. Cottage Cheese
Pinch of Pepper
Tortillas
2c. Monterey Jack Cheese
10oz. Can Enchilada Sauce
Meat Mixture: Heat oil in a skillet. Add shredded chicken, onion, and green chilies. Saute until brown. Add taco seasoning and prepare according to package directions.
Cheese Mixture: Mix sour cream with cottage cheese and season with pepper (I also use a cap-full of Mrs. Dash); stir until well blended.
Assembly: Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of monterey jack cheese. Roll tortillas and place in a 9x13" baking dish (pour just enough enchilada sauce in bottom of baking dish to lightly cover bottom). Top with any remaining ingredients. Bake 30 minutes on 350.
2 Chicken Breasts boiled & shredded
1/2c. Chopped Onion
7oz. Can Diced Green Chilies
Taco Seasoning
1/2c. Sour Cream
2c. Cottage Cheese
Pinch of Pepper
Tortillas
2c. Monterey Jack Cheese
10oz. Can Enchilada Sauce
Meat Mixture: Heat oil in a skillet. Add shredded chicken, onion, and green chilies. Saute until brown. Add taco seasoning and prepare according to package directions.
Cheese Mixture: Mix sour cream with cottage cheese and season with pepper (I also use a cap-full of Mrs. Dash); stir until well blended.
Assembly: Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of monterey jack cheese. Roll tortillas and place in a 9x13" baking dish (pour just enough enchilada sauce in bottom of baking dish to lightly cover bottom). Top with any remaining ingredients. Bake 30 minutes on 350.
Cheesey Vegetable Soup by Ashley
4-5c. Cubed Potatoes
2c. Sliced carrots
1-2c. Chopped celery
1 Broccoli floret
1c. Chopped onion
2T Salt
2 1/2c. Water
1/4c. Margarine
1/2c. Flour
1/2t. Mustard
6 Chicken bouillon cubes dissolved in 2c water
2c. Grated cheese
In a large pot steam & simmer potatoes, carrots, celery, onions, and salt in the 2 1/2c. water. Add broccoli & simmer a few more minutes. In a medium pot melt 1/4c. margarine. Add 1/2c. flour and 1/2t. mustard. Stir until well blended then add bouillon mixture. Allow to thicken again then add grated cheese. Add to steamed vegetables. Let soup simmer until vegetables are at the desired tenderness.
2c. Sliced carrots
1-2c. Chopped celery
1 Broccoli floret
1c. Chopped onion
2T Salt
2 1/2c. Water
1/4c. Margarine
1/2c. Flour
1/2t. Mustard
6 Chicken bouillon cubes dissolved in 2c water
2c. Grated cheese
In a large pot steam & simmer potatoes, carrots, celery, onions, and salt in the 2 1/2c. water. Add broccoli & simmer a few more minutes. In a medium pot melt 1/4c. margarine. Add 1/2c. flour and 1/2t. mustard. Stir until well blended then add bouillon mixture. Allow to thicken again then add grated cheese. Add to steamed vegetables. Let soup simmer until vegetables are at the desired tenderness.
Sunday, March 21, 2010
Chicken Enchiladas by Alyssa
8-10 flour tortillas
1 can cream of mushroom
1 ½ sour cream
Green onions chopped
1 pound grated cheddar cheese
1 can chicken
Mix together 1st 4 ingredients. Set aside for topping
Mix chicken in with the rest. Add 1 c. cheese.
Fill tortillas with chicken mixture. Put sauce and cheese on top. Cook for 30-40 minutes at 350 degrees.
1 can cream of mushroom
1 ½ sour cream
Green onions chopped
1 pound grated cheddar cheese
1 can chicken
Mix together 1st 4 ingredients. Set aside for topping
Mix chicken in with the rest. Add 1 c. cheese.
Fill tortillas with chicken mixture. Put sauce and cheese on top. Cook for 30-40 minutes at 350 degrees.
Saturday, February 20, 2010
Cheesy Potatoes by Heidi
Boil 7-8 medium potatoes (peeled). (Angela says you can use 2 bags 26 oz. shred hash browns from the freezer section)
Let cool, and shred with cheese grater.
Mix items below and cover potatoes with:
1 cup sour cream
1 can cream of chicken soup
2 cups cheese (recipe calls for cheddar, we usually use Colby Jack)
1-2 Tbsp Onion flakes (if desired, I add them about half the time)
Bake at 350 for 45 covered, then uncover and bake for 15 minutes.
Enjoy!
Heidi
Let cool, and shred with cheese grater.
Mix items below and cover potatoes with:
1 cup sour cream
1 can cream of chicken soup
2 cups cheese (recipe calls for cheddar, we usually use Colby Jack)
1-2 Tbsp Onion flakes (if desired, I add them about half the time)
Bake at 350 for 45 covered, then uncover and bake for 15 minutes.
Enjoy!
Heidi
Tuesday, February 9, 2010
Bread crumbs by Mom
If you cut the ends off bread for the kid's sandwiches, or you have just a couple of pieces left in the loaf and they are a little dry or you don't eat the ends of the loan, whirl them into your food processor to make bread crumbs and stick them into a ziplock in the freezer. Then when you make meatloaf or want to top a casserole, you have the bread crumbs. No more buying cans of bread crumbs.
Friday, January 29, 2010
Meatloaf by Mom
Alyssa asked me for my meatloaf recipe. I have 2, one that Dad & Jonathan loves and one that I like. Here they are:
The one Dad & Jonathan likes:
Dad's Meatloaf
3 lbs hamburger
1 c. food processed oatmeal or bread
3 eggs
1 can tomato soup
1 pkg dry onion soup mix mixed w/ 2 T water
Mix together
Bake 350 degrees 1 hour
The one I like:
Creole Meatloaf (with Chili Sauce)
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 bottle (12 ounces) Heinz Chili Sauce
1-1/2 pounds lean ground beef
1 cup soft breadcrumbs
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Sauté onion, celery and green pepper in butter until vegetables are tender. Stir in chili sauce. Combine 1/2 cup vegetable sauce mixture with ground beef, breadcrumbs, egg salt and pepper.
Shape into loaf (approximately 8 inches x 4 inches x 2 inches) in shallow baking pan. Bake in 350-degree oven for 1 hour. Let stand 5 minutes before slicing.
Serve with remaining sauce (either cold or heated) over meatloaf.
Serves: 6
The one Dad & Jonathan likes:
Dad's Meatloaf
3 lbs hamburger
1 c. food processed oatmeal or bread
3 eggs
1 can tomato soup
1 pkg dry onion soup mix mixed w/ 2 T water
Mix together
Bake 350 degrees 1 hour
The one I like:
Creole Meatloaf (with Chili Sauce)
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 bottle (12 ounces) Heinz Chili Sauce
1-1/2 pounds lean ground beef
1 cup soft breadcrumbs
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Sauté onion, celery and green pepper in butter until vegetables are tender. Stir in chili sauce. Combine 1/2 cup vegetable sauce mixture with ground beef, breadcrumbs, egg salt and pepper.
Shape into loaf (approximately 8 inches x 4 inches x 2 inches) in shallow baking pan. Bake in 350-degree oven for 1 hour. Let stand 5 minutes before slicing.
Serve with remaining sauce (either cold or heated) over meatloaf.
Serves: 6
Granny's Caramel Corn by Angela
Ingredients:
3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter
1/2 cup corn syrup
1/4 cup water
1/8 tsp. cream of tartar
Large bowl popped popcorn (about 3 bags if using microwave, 1-1/2 cup raw if popping that way)
1/4 tsp. baking soda
Bring all ingredients except popcorn and baking soda to a boil. Cook to 225 degrees or soft ball stage. Remove from heat and stir in baking soda. Pour over popcorn and stir well.
Marshmallow Popcorn Balls by Angela
Mom, here is the recipe you wanted:
Ingredients:
1 cup butter
1 1/3 cup sugar
1/2 cup corn syrup
1 tsp vanilla
8 quarts popped popcorn
3/4 bag mini marshmallows
Mix popcorn and marshmallow in large bowl. (I put the marshmallows just on top so they melt more with the sauce).
Combine butter, sugar and syrup and cook until boils. Simmer for 3 minutes. Add vanilla. Pour over popcorn and mix well. You can now put them into balls. I usually just keep it in the bowl and eat it that way.
Ang
Tortellini Kielbasa Soup by Angela
Kathleen really wanted soup for dinner one night this week, so I made this soup totally off the cuff. And it was really good.
Ingredients:
1/2 onion-chopped
2 Tbsp. butter
2 stalks celery-sliced
1 can chicken broth
Frozen peas (about 1 cup)
Frozen, sliced carrots (about 1 cup)
1 Kielbasa (or other sausage if desired)-cut in chunks
Salt and Pepper to taste
Tortellini (I used the bigger sized package in the refrigerator section of store with 3 cheeses in it)
Saute onion and celery in butter in a pot. After vegetables are tender, add chicken broth, peas, carrots, and Kielbasa. Cook until everything is hot all the way through (10-20 minutes).
Cook tortellini according to package directions. At this point you can add them to the soup, or we served them on the side and mixed them in our individual bowls since we have picky kids. But it also stored really well with the soup separate from the tortellini. The noodles didn't get soggy when I reheated it and ate it for lunch the next day.
Ang
Thursday, January 28, 2010
Tuna Bread Salad by Mom
When I was in Italy, many years ago, we had a bread salad. I loved it but forgot about it. Then I saw this on Ten Dollar Dinners and we made it last weekend (It only cost about $5). We changed her recipe a little. It was great. Even Dad liked it.
From Ten Dollar Dinners
Prep Time:15 min
Level: Easy
Serves: 4 servings.
Ingredients
1 cup halved cherry tomatoes
1 peeled and diced cucumber (This was not in the recipe, but I added it.)
Salt and pepper
1 can great Northern white beans, drained
1 (5 to 6-ounce) can tuna, packed in oil, drained
1 shallot, thinly sliced (I didn't use this)
1 can olives, drained
1/2 long baguette, cut into cubes (slightly stale works great)
2 teaspoons Dijon mustard (I doubled this)
1 tablespoon balsamic vinegar (I doubled this)
3 tablespoons olive oil (I doubled this)
2 tablespoons roughly chopped fresh basil leaves (or oregano)(I didn't use this)
Directions
In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the cucumbers, beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.
From Ten Dollar Dinners
Prep Time:15 min
Level: Easy
Serves: 4 servings.
Ingredients
1 cup halved cherry tomatoes
1 peeled and diced cucumber (This was not in the recipe, but I added it.)
Salt and pepper
1 can great Northern white beans, drained
1 (5 to 6-ounce) can tuna, packed in oil, drained
1 shallot, thinly sliced (I didn't use this)
1 can olives, drained
1/2 long baguette, cut into cubes (slightly stale works great)
2 teaspoons Dijon mustard (I doubled this)
1 tablespoon balsamic vinegar (I doubled this)
3 tablespoons olive oil (I doubled this)
2 tablespoons roughly chopped fresh basil leaves (or oregano)(I didn't use this)
Directions
In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the cucumbers, beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.
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