My Recipe Book

Shrimp Scampi

2012-01-24T14:43:00.000-08:00

Shrimp Scampi

Balsamic Glazed Steak and Pasta

2011-12-11T19:23:00.000-08:00

Balsamic Glazed Steak and Pasta

Recipe from tastyplanner.com

Adapted by Tyson

Steaks

2-3 Thin cut steaks

2 Tbsp olive oil

Salt

Course ground pepper

Pasta

1 Lb bow tie (or any) pasta

1 box Beef Broth (or use beef bouillon cubes in the water)

Balsamic Sauce

1/4 Cup balsamic vinegar

1/4 Cup olive oil

2 Tbsp Dijon mustard (yellow mustard works fine)

1 Tbsp parsley, roughly chopped (or 1 tsp dried)

2 Cloves garlic, minced

1 tsp rosemary

1/2 Tbsp Worcestershire sauce

1 tsp sugar

Toppings

1 Sliced green onion

Feta cheese

Sprinkle steaks with salt (liberally) and pepper. Put 2 Tbsp olive oil into a frying pan and heat the pan on high until steaks are hot enough to sear. Place steaks in frying pan until seared on both sides (doesn't take long so be careful) and cook until cooked the way you like. If steaks are a little thicker you could put them in the oven. Slice steaks into thin strips.

Bring beef broth to a boil and add pasta. Cook until al dente. Strain.

Add in all sauce ingredients except parsley (if using fresh) into a small sauce pan. Heat sauce up to a very light boil (whisk constantly), turn heat down until everything is mixed and homogenous.

Once noodles are cooked, Place some noodles on a plate/bowl and add steak slices on top. Drizzle sauce on top. Add green onions and feta cheese.

Apple Pie (Two Kinds)

2011-11-14T19:42:00.000-08:00

Carol's Apple Pie

Recipe by Britney Graham

(Makes 2 Pies)

2 Quarts apples, appox. 12 apples (Jonathan apples best)

2 1/2 Cups sugar

3 Tbsp corn starch

3 Tbsp instant tapioca pudding

1/4 tsp salt

2 1/2 Cups water

1/2 tsp nutmeg

1 tsp cinnamon

Dough for two pie crusts (recipe below)

Make pie crust dough, put one in greased pie shell (do not poke holes in crust( and set other half aside. Peel, slice and quarter apples. Combine apples, 2 cups sugar and 2 cups water in large pot. Bring to a boil, then remove from heat.

In separate bowl, mix rest of sugar and water, corn starch, tapioca and salt. Add mixture to apples and return to heat. Bring to a boil and hold 1 minutes. Remove from heat, add nutmeg and cinnamon. Pour filling in uncooked pie shell.

Roll out other 1/2 pie crust dough. Fold into fourths and make 2 slits on both sides. Place on pie, unfold and trim off excess. Fluke sides. Add foil to sides and bake 425 for 40-50 minutes (remove foil for last 10 minutes). remove pie from oven and sprinkle sugar on top while still hot.

Apple Pie by Grandma Ople

Recipe from allrecipes.com

1 recipe pastry for 9 inch double crust pie (recipe below)

1/2 Cup unsalted butter

3 Tbsp flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

1 tsp cinnamon (my addition)

1/2 tsp nutmeg (my addition)

1 Tbsp vanilla (my addition)

6-8 Granny Smith apples, peeled, cored and sliced

Preheat oven to 425 (I kept oven at 350 the entire time). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and spices. Bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. (I mixed half of the sugar and butter liquid with the apples.) Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid (the other half of it if you mixed half with the apples) over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350. Continue baking for 35-45 minutes, until apples are soft.

Flaky Pie Crust

Recipe from Britney Graham

(Makes 2 single pie shells)

2 Cups bread flour

1 Cup butter flavor Crisco

1 tsp salt

1/2 Cup cold water)

Mix flour, crisco and salt with fingers just until mixture consists of little balls. Add cold water and mix all together. Divide into equal halves. Put flour on counter and rolling pin. Roll dough into a 10 inch circle. Fold in half and then in half again. Put in greased pie pan and unfold. Trim off excess from sides and fluke edges. Poke holes bottom and sides of pie crust. Place foil around edges (three 1 inch width pieces to go all around). Bake at 450 for 8-10 minutes or until crust is barely golden brown.

Chicken Gnocchi Soup (Olive Garden)

2011-11-14T19:19:00.000-08:00

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Papa's Tri Tip Roast

2011-11-04T17:36:00.000-07:00

Papa's Tri Tip Roast

Recipe from Papa Fin

Tri Tip Roast

Lawry's Seasoning Salt

Garlic Granules (or Garlic Powder)

Black Pepper (not fine ground)

Cover tri tip with Lawry's seasoning salt, massage into roast. Then cover with garlic granules, massage in. Cover with black pepper, massage in.

Let marinate in fridge for 24 hours.

Cover a rimmed baking sheet with tin foil and put roast on sheet. Set oven to broil, rack on an upper rack. Stick roast in the oven for 5-10 minutes on each side or until roast is seared on the edges. (If using a thinner roast or other steak then it may be done after this depending on how cooked you like your steak.) Then stick the roast on a lower rack (continue to broil) for another 5-10 minutes on both sides (just watch it and take it out when steak is cooked how you like it).

Crispy Smashed Roasted Potatoes

2011-11-04T17:15:00.000-07:00

Crispy Smashed Roasted Potatoes

Recipe from FineCooking.com

*You can boil and flatten potatoes up to 8 hours ahead. Let them cool completely then store in the fridge.

Red Potatoes (12 - 15)

Rosemary

Salt

Pepper

Olive Oil (1/4-1/2 Cup)

Put potatoes in a large saucepan (preferably one layer) and add at least one inch of water on the bottom. Add salt to the water. Bring the water to a boil, then reduce to simmer. Cook potatoes until they are completely cooked and is easily pierced with a metal or wood skewer. make sure they are cooked but not overcooked. The total cooking time will be 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on countertop. As the potatoes finish cooking, remove them individually and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters or grab something (like the bottom of a cup) to flatten potatoes. Use dishtowel as a cover and gently push down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Continue with all potatoes. Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the flattened potatoes carefully to the baking sheet and let them cook completely at room temperature. (If cooking ahead of time, cover lightly and then put potatoes in the fridge).

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450. Sprinkle the potatoes with salt, pepper, and rosemary. Then drizzle olive oil on top. Roast the potatoes until they are prispy and deep brown around the edges, about 30 minutes turning once gently witha spatula or tongss halfway through cooking. Serve hot.

Steamed Pears

2011-06-13T12:20:00.000-07:00

*this apparently an old, popular home remedy in Korea for common cold and flu, especially good for relieving fever, sore throat, and cough.

Steamed Pears

Recipe from HERE

Not-so-ripe Pears (Asian pear suggested is best)

Spoonful of honey

Cinnamon stick

Ginger

Pine nuts (optional, I didn't use)

Dried Korean dates (optional, I didn't use)

Wash the pear, cut off the top, scoop out the core with a melon baller to form a little bowl inside the pear. Be careful not to puncture through the bottom of the pear. Put in a spoonful of honey, a couple of thin slices of ginger, and a cinnamon stick along with a couple of scooped out pear pieces (or any other optional ingredients). Place the pear in a bowl to catch any drop of pear juice that seeps out during steaming. Steam for about an hour or until the pear is completely soft.

Lemon Garlic Tilapia

2011-06-13T12:14:00.000-07:00

Lemon Garlic Tilapia (or most any fish)

Recipe from allrecipes.com

4 Tilapia Fillets

3 Tbsp fresh lemon juice

1 Tbsp butter, melted

1 Clove garlic, finely chopped (I cooked it over a stove for a bit)

1 tsp dried parsley flakes

Pepper to taste

Preheat the oven to 375. Spray a baking dish with a non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with fork, about 30 minutes.

Caramelized Pears

2011-06-13T12:07:00.000-07:00

Caramelized Pears

Recipe from HERE

Not-So-Ripe Pears

Sugar

Ice cream

Wash, core, and peel pears. Cut each pear into 8 even-sized wedges. Set aside.

Heat a large pan over high heat.

While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.

Once the pan is hot, place the pears, flat-side-down, into the pan. Let cook until the bottom begins to caramelize and brown. Swirl the pan a bit to slide the pears around. The juices from the pears will help prevent the sugar from overheating and burning. (If you are using a gas stove, just make sure the flame isn't coming up the sides of the pan, or the sugar will have a tendency to burn and taste bitter.)

Once the first side is golden and caramelized, gently turn each wedge over. Continue to cook until both sides are golden and caramelized.

Once the pears are done, remove them from the pan immediately. Serve with ice cream.

Chicken Parmigiana with Zucchini Noodles

2011-05-24T09:51:00.000-07:00

Chicken Parmigiana with Zucchini Noodles

Recipe from thenoshery.com

3 Chicken breasts

1 Cup reduced fat buttermilk

1/2 Cup panko bread crumbs

1 tsp Oregano

1 tsp Basil

1/2 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

6 Small zucchinis

1 Large yellow squash

1 Shallot

3 Cloves garlic

1 Vine ripe tomato

1/4 Cup tomato sauce

1/4 Cup roasted red pepper

1/4 Cup chopped fresh basil

1/2 Cup mozzarella

3 Tbsp olive oil

Take chicken breasts and place in a 1 gallon Ziploc bag. Pound them out to about 1 inch. Fill a shallow pan (pie dish or other) with buttermilk. Let sit for about 5 minutes.

Meanwhile, fill another shallow pan or plate with bread crumbs. Add to the panko crumbs oregano, basil, thyme, salt, and pepper. Mix well. Take your chicken breasts and transfer to the panko, coating the chicken on both sides. Transfer to a baking sheet brushed with olive oil. Bake in the oven for 25 minutes, turning the breasts halfway.

While the chicken is in the oven, take your zucchini and cut in half (I found it easier to not cut them). Take a zest-er (or something to make thin noodle-ish shapes) and run it down the zucchini. do this along all the sides until it gets to the core. Discard the core. Do the same thing with the yellow squash. Set aside.

Thinly slice shallot, mince garlic cloves, dice tomato, slice the roasted red pepper and fresh basil.

Heat olive oil in a large skillet. Add shallot and garlic and saute until translucent. Add tomato sauce and half of the fresh basil. Stir and cook at medium for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add zucchini noodles. Toss with the sauce and saute at medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don't want the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broil and cook on normal until the cheese melts and bubbles.

Serve the chicekn over the pasta, garnish with fresh basil, diced tomatoes, and drizzle with olive oil.

Spinach and Artichoke Mac and Cheese

2011-05-24T09:43:00.000-07:00

*Picture stolen from somewhere online

Spinach Artichoke Mac and Cheese

Recipe from Rachel Ray

*Makes A LOT and my changes are in parenthesis.

Salt

1 Lb whole wheat penne

2 Tbsp olive oil

3 Tbsp butter

1 Medium onion, finely chopped

3 Cloves garlic, minced

3 Tbsp flour

1/2 Cup white wine (or apple or grape juice)

2 Cups milk

Freshly grated nutmeg, about 1/4 tsp or to taste

1 10-oz box frozen chopped spinach, defrosted and wrung out in dish towel

1 10-oz box frozen chopped artichokes, defrosted and wrung (or canned)

Black pepper

1 1/2 Cups shredded Italian Fontina cheese, plus additional on top (or Provolone)

1 1/2 Cups grated Parmigiano Reggiano, plus additional on top (or Parmesan)

(I often add 1-2 cooked and cut up chicken breasts)

Preheat oven to 375 and place rack in the middle of the oven. Cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with olive oil and butter. Add the onion and garlic to the pan and cook until onions are soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. cook for about 1 minute and whisk wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper (and cooked chicken if adding) to the sauce and simmer until thickened and veggies are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some for Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Chinese Chicken Salad

2011-05-24T09:34:00.000-07:00

Tortellini Soup (Two Recipes)

2011-05-24T09:31:00.000-07:00

Stuffed Mushrooms

2011-05-24T09:28:00.000-07:00

Buttermilk Biscuits

2011-05-24T09:26:00.000-07:00

Buttermilk Biscuits

Recipe from somewhere online

1/2 Cup butter

1/4 Cup club soda

1 Egg

3/4 Cup buttermilk

4-5 Cups Bisquick

Mix ingredients together until dough forms. Flatten out dough to 1 inch thickness. Cut out with a circular cutter (I used a cup) abotu 2 inches in diameter. Place on cookie sheet and cook at 450 for 10-13 minutes (until tops are lightly browned).

Cake Cookies

2011-05-24T09:24:00.000-07:00

Cake Cookies

Fish Tacos with Avocado Sauce

2011-03-30T14:25:00.000-07:00

Fish Tacos with Avocado Sauce

Recipe from Taste of Home magazine

(recipe seems much more intimidating that tit really is since most can be made earlier in the day)

1/4 cup lemon juice

1 Tbsp olive oil

3 Garlic cloves, minced

1 lb. halibut or tilapia fillets

Sauce:

2 Medium ripe avocados, divided

1/4 Cup fat-free sour cream

1/4 Cup reduced fat mayonnaise

1 Tbsp lime juice

1 Garlic clove, minced

1 tsp. dill weed

1/4 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp dried parsley flakes

Dash cayenne pepper

Salsa:

1 Medium tomato, seeded and chopped

1 Small red onion, chopped (I used WAY less)

4 - 1/2 tsp chopped seeded jalepeno pepper

1 Tbsp minced fresh cilantro

1 1/2 tsp lime juice

1 garlic clove, minced

1/8 tsp salt

Tacos:

8 flour tortillas

2 cups shredded cabbage

In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil halibut 4-6 inches from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 Tbsp sauce and 1/4 cup salsa.

Oatmeal Cookies

2011-03-30T14:22:00.000-07:00

Oatmeal Cookies

Recipe from my mom

3/4 Cup shortening

1 Cup brown sugar

1/2 Cup sugar

1 Egg

1/4 Cup water

1 tsp Vanilla

1 Cup flour

1 tsp Salt

1/2 tsp Baking soda

3 Cups quick oats

12 oz pkg chocolate chips

1 Cup walnuts (optional)

Beat together first 6 ingredients until creamy. Add the rest and mix. Bake at 350 for 7 minutes or barely browned. Secret is they still look raw when you take them out.

Healthy Mac and Cheese

2011-03-30T13:42:00.001-07:00

Healthy Mac and Cheese

Recipe and Photo from Super Healthy Kids Blog

3 Tbsp olive oil

3 Tbsp flour

3 Cups uncooked macaroni noodles

12 oz can Evaporated milk

1/2 Cup Squash puree (I used yellow)

1 tsp salt

1/2 Cup cheese (I used Colby Jack)

In a saucepan, stir olive oil and flour over medium heat and stir constantly until thickens. Then add milk, squash, salt, and cheese. Stir until thickens.

Meanwhile, cook macaroni noodles.

Combine and let sit for 5 minutes to thicken up.

Crockpot BBQ Chicken and Oven Fries

2011-03-30T13:38:00.000-07:00

Crockpot BBQ Chicken and Oven Fries

Recipe and photo from Smashed Peas and Carrots Website

BBQ Chicken

1 1/2 lbs Chicken breasts (about 4 nice-sized ones)

1 18-oz bottle of BBQ sauce (I used Sweet Baby Rays)

1/2 Cup brown sugar

3/4 Cup Italian dressing

2 Tbsp Worcestershire sauce

Buns and other condiments you desire

Place chicken in crock pot. Mix all other ingredients in a mixing bowl. Pour over chicken and cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is tender, shred chicken.

Oven Fries

2-3 Large baking potatoes

1 1/2 tsp Salt

1/2 tsp Pepper

1 Tbsp white sugar

1 tsp olive or vegetable oil

Wash, dry, and cut potatoes up into large, steak fry sized pieces. Place cut fries into a large, resealable bag. Add in salt, pepper, sugar, and oil. Seal and shake until potatoes are completely coated. Place tin foil on a baking sheet and place potatoes onto the lined baking sheet. Bake at 450 for about 30 minutes or until fries are tender and brown (crispy on outside).

Ginger Snaps

2011-03-10T15:08:00.000-08:00

Ginger Snaps

Recipe from Allrecipes.com

1 Cup packed brown sugar

3/4 Cup vegetable oil

1/4 Cup molasses

1 Egg

2 Cups all purpose flour

2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground ginger

1/3 Cup white sugar (for decoration)

Preheat oven to 375. In a large bowl mix together brown sugar, vegetable oil, molasses, and egg. Stir together flour, baking soda, salt, cloves, cinnamon, and ginger in a separate bowl. Stir into molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball into sugar. Place on cookie sheet 2 inches apart from each other on an ungreased cookie sheet. Bake for 10-12 minutes or until center is firm. Cool on a wire rack.

Chicken Broccoli Casserole

2011-02-16T14:21:00.001-08:00

Chicken Broccoli Casserole

Recipe from my mom

1/2 Chicken, cooked and diced (or 2 large chicken breasts)

16 oz. pkg broccoli

1 Can cream or mushroom or cream of chicken soup

2-3 Large spoonfuls of mayo or Miracle Whip (more or less to your liking)

1 tsp lemon juice (a bit more if using mayo)

1/2 tsp curry powder

Grated cheese

Layer broccoli and then diced chicken in greased casserole dish. Mix together mayo, lemon juice, curry powder, and cream of mushroom soup. Spread over chicken. Top with grated cheese. Bake at 350 for 35 minutes or until cheese is barely brown. Serve over rice.

Pineapple Bacon Burgers

2010-12-07T10:00:00.000-08:00

Pineapple Bacon Burgers

Recipe and picture from Our Best Bites

1 lb. ground beef

4 slices bacon

4 slices pineapple

BBQ sauce

4 Hamburger buns

Combine beef and 2-3 Tablespoons BBQ sauce. Form into patties (add some breadcrumbs if it is having a hard time forming into patties). Cook both sides on the stove or grill until cooked through.

Meanwhile, fry the bacon and grill pineapple (although I didn't cause I only had crushed pineapple and wasn't cooking on the grill).

Put the burger on the bun, followed by some more BBQ sauce, pineapple, and bacon.

Samburgers

2010-12-07T09:54:00.000-08:00

Samburgers

Recipe and picture from Our Best Bites

1 1/4 Ground beef

3 Tbsp A1 Sauce (I used Worchester sauce)

1 Tbsp Dijon mustard

1/2 tsp salt

1/4 tsp pepper

2 Cloves garlic, minced

3/4 tsp oregano

1 Tbsp dehydrated onion

Other burger condiments

Mix all ingredients together and form into patties. Cook both sides on the stove or BBQ until cooked through.

Pumpkin French Toast

2010-12-06T11:54:00.000-08:00

Pumpkin French Toast

Recipe from superhealthykids.com

5 Slices whole wheat bread

3 Eggs

1/3 Cup pumpkin puree

1 Tbsp milk

1/2 tsp pumpkin pie spice (cinnamon, nutmeg, and cloves)

1 tsp vanilla

Mix all ingredients together, except bread. Soak both sides with egg mixture. Heat skillet. Cook bread on hot skillet until no longer show wet eggs. Top with syrup. (We used Tyson's Almond Syrup found here.)

Pumpkin Pie Milkshakes

2010-12-02T13:19:00.001-08:00

Pumpkin Pie Milkshakes

Recipe from Our Best Bites blog

1/3 Cup pumpkin, canned or homemade

1/4 - 1/2 Cup milk

1/4 tsp vanilla (or almond) extract

1/2 tsp cinnamon

1/16 tsp cloves

1/16 tsp nutmeg (we skipped the cloves and added 1/8 nutmeg)

2 Tbsp brown sugar

2 Cups vanilla ice cream

1-2 Graham crackers (we used 4 Oreo cookies instead)

Put everything minus half the ice cream and the graham crackers (or cookies) in the blender. Start with 1/4 cup milk, then slowly add more if needed to make the blender process it all. Add the rest of the ice cream. Then crumble crackers or cookies slightly and add them to blender. Add extra crumbled cookies, crackers, candy bar, etc on top for looks.

Over the Border Shrimp (or Chicken) Enchiladas

2010-12-02T13:10:00.001-08:00

*I made with chicken...cause I'm poor. It was still VERY good.

Over the Border Shrimp Enchiladas

Recipe from Taste of Home Magazine

1 Medium onion, chopped

2 Tbsp. olive oil

3/4 Lb. uncooked medium shrimp, peeled and deveined

1 (4 oz) can diced green chilies

1/2 tsp. chili powder

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp pepper

1 (8 oz) pkg cream cheese, cubed

8 (8 inch) flour tortillas, warmed

1 1/2 Cups chunky salsa

1 1/2 Cups (6 oz) shredded Monterey Jack cheese

In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin, and pepper. Cook for 2-3 minutes or until shrimp turns pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. Pour salsa over the top; sprinkle with cheese.

Bake uncovered at 350 for 20-25 minutes or until heated through.

Summertime Orzo and Chicken

2010-12-02T12:57:00.001-08:00

Summertime Orzo and Chicken

Recipe from Taste of Home Magazine

3/4 Cup uncooked orzo pasta

1 lb Chicken breasts, cut into 1 inch pieces

1 Medium cucumber, chopped

1 Small red onion, chopped

1/4 Cup minced fresh parsley

2 Tbsp. lemon juice

1 Tbsp. olive oil

1 tsp. salt

1/4 tsp. pepper

1/4 Cup crumbled feta

Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.

In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt, and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese.

Brownies

2010-11-05T14:56:00.000-07:00

Basic Brownie Recipe

Recipe from Mom

1/3 Cup cocoa

1/2 Cup butter, melted

2/3 Cup flour

1 Cup sugar

1/2 tsp baking powder

1/4 tsp salt

2 Eggs

1 tsp vanilla

Melt butter, add cocoa. Mix in rest of ingredients. Bake in an 8 inch square pan at 350 for 25 minutes. Do not over bake.

Orange Julius

2010-10-09T18:40:00.000-07:00

Orange Julius

Recipe from somewhere online

6 oz Frozen orange juice concentrate (1/2 a can or more to your liking)

1 cup milk

1 cup water

1/4 cup sugar

1 tsp vanilla

8 ice cubes (or more to your liking)

Combine all ingredients except ice cubes in blender. Add 2 ice cubes and blend until smooth. Gradually blend in other 6 ice cubes until smooth.

Chicken and Spinach Casserole

2010-10-04T19:15:00.001-07:00

Chicken and Spinach Casserole

Recipe from Martha Stewart Magazine

2 Cups torn bread

Olive oil

Salt and Pepper

4 Cups flat-leaf spinach

1 Medium onion, finely chopped

1 Garlic clove, minced

1/4 Cup white wine (I used apple juice)

2 Tbsp flour

1 1/2 Cups half and half (I used evaporated milk)

1/2 tsp fresh lemon juice

1 Cup rotisserie chicken, shredded

Preheat oven to 450. In a medium bowl, combine bread with 1 Tbsp olive oil and salt. Set aside. In a medium pot, heat 1 1/2 tsp oil over medium high. Add spinach and season with salt. cook, stirring, until wilted (2 minutes). Transfer to colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1 1/2 tsp oil over medium. Add onion, garlic, salt and pepper (to taste). Cook stirring occasionally, until onion is soft, about 8 minutes.

Add white wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half and half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in spinach and rotisserie chicken; season with salt and pepper. Transfer to a 2 quart baking dish and top with bread pieces. Bakeu ntil braed is golden brown and mixture is bubbling, 8-10 minutes.

Grilled Chicken Taco Pizza

2010-10-04T06:15:00.000-07:00

*I don't have a grill. So, I used the broiler in my oven. There is plenty of the seasoning left over. But you could probably use it as a regular homemade taco seasoning for other recipes.

Grilled Chicken Taco Pizza

Recipe from Food Network Magazine (Aaron McCargo Jr's recipe)

For the Taco Seasoning (I bet you could use a package one you like)

2 Tbsp Onion powder

2 Tbsp garlic powder

1 Tbsp chili powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

1 Tbsp salt

1 Tbsp pepper

For the Pizzas

1/4 Cup canola oil, plus more for brushing

1 lb skinless, boneless chicken breasts

1 16-oz tube pizza dough (I used homemade)

Flour, for dusting

1 Cup shredded mozzarella

1 Cup shredded sharp cheddar

1 Avocado

Juice of 1 lime

1/2 tsp ground cumin

1/2 tsp chili powder

1 Tbsp diced red onion

Salt and pepper, to taste

1 Cup fresh salsa

1/2 Cup sour cream

1/4 Cup chopped fresh cilantro

Make the taco seasoning by mixing all ingredients together in a bowl.

Prepare the pizza: Mix 2 Tbsp of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-sized pieces.

Divide the dough into 2 pieces. Roll out each on a floured surface into an 8 inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the rusts and top with the chicken. Return the pizzas to the grill, cover and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream, and cilantro.

Chicken Cacciatore

2010-09-18T11:51:00.000-07:00

*Our Best Bites suggestion: White cooking wine is DEFINITELY better than juices but as a note, don't go cheap on cooking wines when you buy them. (I used grape juice.)

*I am going to put they way I cooked it below the real recipe. I didn't want to use the slow cooker and dirty another dish. It worked fine. I dunno, maybe if I had used the cooking wine and the slow cooker this recipe may have been higher rated.

Chicken Cacciatore

Recipe from Our Best Bites

1 lb. chicken breasts or breasts and thighs, cut up

1/4 cup white flour

1 tsp. salt

1 tsp. black pepper

1/2 cup olive oil

1 onion, roughly chopped

5-6 cloves or garlic, peeled and crushed or halved

1 6-oz can tomato paste

1 cup white wine, white cooking wine, or apple or white grape juice

1 1/2 cup chicken broth

1/4 tsp thyme

1/4 tsp marjoram

1/2 tsp salt (omit if using wine)

1 bay leaf

1 cup sliced mushrooms (or more)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and onions and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon and transfer to blender. Increase heat to medium-high.

In a large Ziplock bag, combine flour, 1 tsp salt and 1 tsp pepper. Add chicekn pieces, seal bag, and shake to coat pieces with flour. Dump the entire back into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under oil.

While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3 1/2 to 4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.

*My Cooking Instructions

In a large frying pan or wok add oil and saute onions and garlic pieces. Then transfer to blender. Increase heat to medium high.

Combine flour, salt, and pepper into a Ziploc bag. Add chicken and shake to coat pieces with flour. Dump the entire bag to the hot pan and stir quickly to prevent form sticking together. Saute until chicken is golden, but not entirely cooked through.

Add mushrooms and green pepper and continue sauteing until chicken is cooked through and vegetables are crisp/tender.

To the onions and garlic pieces in the blender add wine, chicken broth, tomato paste, thyme, and marjoram. Blend until smooth. Place sauce and bay leaf into pan with chicken and veggies. Heat until sauce is heated and begins to bubble. Cover, turn down heat to simmer, and let simmer for 20 minutes (or longer). Serve over pasta.

Three Ingredient Peanut Butter Cookies

2010-09-18T11:46:00.000-07:00

Three Ingredient Peanut Butter Cookies

Recipe from Brad Call

1 Cup Peanut butter

1 Cup Sugar

1 Egg

Mix ingredients together. Form into balls on a cookie sheet. Flatten using a fork to make criss cross shapes on top. Bake at 350 for 8-10 minutes. (Definitely better to under-cook than over-cook. Also, if you eat them right out of the oven they will fall apart...wait a little bit until warm or cooled.)

The Lunch Struggle

2010-09-08T07:17:00.001-07:00

I always have a problem with lunches. Here's some good ideas for kids and husbands...

http://www.ourbestbites.com/2010/09/kids-week-ideas-for-packing-lunch.html

Baked Salmon

2010-08-31T19:12:00.001-07:00

Baked Salmon

Recipe from an old cookbook...I can't remember the name off the top of my head

4 Salmon fillets

4 Tbsp butter (I tend to use less)

Lemon pepper

Preheat oven to 450. Take out 4 squares of aluminum foil. Place a salmon fillet on each square. Sprinkle lemon pepper on top and place a Tbsp of butter on each. Gently cover each salmon with aluminum foil and stick in the oven for 10-15 minutes or until flakes easily.

Cheesy Tomato Bread

2010-08-24T16:08:00.000-07:00

Cheesy Tomato Bread

Recipe and picture from dana-made-it.com (with my own spin on it)

Slices of sourdough bread (I used flat bread or any bread would work*)

Butter

Garlic salt*

Italian seasoning*

Pepper

Tomatoes, diced or sliced

Mozzarella

Parmesan, grated

Butter the tops of bread slices and stick on a cookie sheet. Sprinkle garlic salt, Italian seasoning, and pepper. Broil in the oven for a few minutes until the edges are a little toasted. Take out of the oven and put tomatoes and then mozzarella on bread (generous amounts) followed by parmesan. Broil for a few minutes longer until cheese and/or edges of bread are browned.

*Things I added to this recipe

Mom's Muffins

2010-08-22T07:39:00.001-07:00

Cinnamon Sugar Muffins

Recipe from my mom

1 Egg

3/4 Cup milk

1/2 Cup vegetable oil

2 Cups flour

1/3 Cup sugar

3 tsp baking powder

1 tsp salt

Butter, melted

Cinnamon-sugar mix

Heat oven to 400. Grease 12 medium muffin cups. Beat eggs. Stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake about 20 minutes. Immediately remove and dip in melted margarine and then a cinnamon sugar mixture.

Halibut Casserole (but I used Tilapia)

2010-08-16T10:05:00.000-07:00

Halibut Casserole

Recipe from my grandma's newspaper

Casserole:

1 lb Halibut (I used a little over 1/2 lb of Tilapia)

White sauce (recipe below), as needed

1/2 Cup sauted mushrooms

Large cup coked fettuccine (I used egg noodles)

Freshly Ground Parmesan

White Sauce:

2 Tbsp butter

3 Tbsp flour

2 Cups milk

1 Cup chicken broth (or 2 cups half and half with 1 bouillon cube)

1/4 cup mirin or less (optional)

1 Clove garlic (optional)

1/2 tsp each salt and pepper

1/4 tsp each: thyme, oregano, sage, marjoram, basil, ground nutmeg (or 2 fresh springs each)

2 bay leaves

(taste sauce and adjust to your liking)

Assemble casserole: In an appropriate sized pan or bowl, break fish into chunks and layer in bottom of pan. Add mushrooms and noodles. Pour white sauce over. Sprinkle with cheese and heat in 350 oven until heated through. Serve with additional Parmesan, if desired. (I didn't add the noodles but poured the sauce over the top after.)

Cucumber Dill Sauce

2010-07-29T17:50:00.000-07:00

*We ate this with an open-faced salmon burger with sharp cheddar cheese and lettuce.

Cucumber Dill Sauce
Recipe from The Good Housekeeping Illustrated Cookbook

1 8-oz container sour cream
1 medium cucumber, peeled and chopped
1 tsp dill weed
1 tsp sugar
3/34 tsp salt
1/8 tsp pepper
lemon juice (1/2 of a lemon) (our addition ro recipe)

In small bowl with spoon, mix all ingredients together. Serve with fish.

Lasagna

2010-05-31T13:41:00.000-07:00

Lasagna
Recipe from Brittany Graham

1/2 lb ground beef
1 clove garlic, minced
1/2 onion, diced
1 jar pasta sauce
1 1/3 cup cottage cheese
1 egg
1 1/2 cup mozzarella cheese, shredded
9 lasagna noodles, uncooked

In a 9x9 baking dish, pour 1 cup of pasta sauce (or just enough to cover the bottom) of the pan. In a frying pan add ground beef, garlic, and onion. Cook until meat is brown. Add the rest of the pasta sauce to the meat mixture. In a small bowl, mix together cottage cheese and egg.

Layer in the baking dish:

3 noodles
1/3 of meat sauce mixture
1/2 of the cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
1/3 of meat sauce
rest of cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
rest of meat sauce
rest of mozzarella
Parmesan cheese

Bake covered at 350 for 1 hour. Take off cover and cook for another 10 minutes. Take out of oven and let sit for 15-30 minutes before serving.

Cheddar Chowder

2010-05-25T12:45:00.000-07:00

Cheddar Chowder
Recipe from Liz Cox

2 c diced potatoes

1/2 c sliced carrots

1/2 c sliced celery

1/4 c chopped onion

1 1/2 t salt

1/4 t pepper

Place ingredients in 2 cups of water and simmer 15 minutes.

1/4 c margarine or butter

1/4 c flour

2 c milk

2 c grated cheddar cheese

1 c cubed ham

In a large sauce pan combine butter and flour. Whisk together and slowly add milk. Stir constantly until mixture is thickened. Add cheddar and whisk until smooth. Add ham. Combine veggies (do not drain) and cheese sauce. Do not boil.

Chicken Soup with Dumplings

2010-05-25T12:33:00.000-07:00

Chicken Soup with Dumplings
Recipe from Lion House

*This recipe is from the Lion House with the exception that I didn't make my own dumplings but just used a biscuit mix.

1 Large yellow onion, diced
1/2 stalk celery, diced
2 carrots, diced
Meat from 1 chicken, cooked and shredded
4-6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley (optional..I didn't use)
1 tsp celery salt (I used regular salt)
1 Tbsp fresh chopped parsley
2 bay leaves
1 tsp thyme
salt
pepper
Dumplings (as baking mix box instructs)

In small amount of cooking oil, sweat onion, celery, and carrots. Add remaining ingredients and simmer until barley is tender or veggies softened. Season to taste with salt and pepper. Add spoon-sized balls of dumpling dough and simmer until dumplings rise.

Here's the homemade dumpling recipe that I didn't use that in the cookbook:

Dumplings

1 cup milk
1/2 cup butter
1/2 tsp salt
1/2 tsp nutmeg
1 cup flour
3 eggs

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour, stirring until dough leaves sides or pan. Add eggs one at a time, forming a sticky dough.

Mom's Seven Layer Dip

2010-05-25T12:27:00.001-07:00

Mom's Seven Layer Dip
Recipe from Mom

1 can refried beans (add a little water if too thick)
1 carton avocado or guacamole dip (I found an easy recipe online)
1 pint sour cream
1 pkg taco seasoning mix
Sliced green onions
Sliced black olives
Diced tomatoes
Grated cheese

Mix together sour cream and taco seasoning in a bowl. Layer in an 8x8 glass pan: Refried beans, guacamole dip, and then sour cream/taco seasoning mix. Sprinkle with finely grated cheese. Garnish with olives, tomatoes, and sliced green onions. Refrigerate until ready to serve.

Tres Leche

2010-05-06T08:04:00.000-07:00

Tres Leche
Recipe from Macie Stratton

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs

Milk syrup:

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract

Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.

While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.

Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).

Before serving, spread with Cool Whip and top with sliced strawberries.

Spaghetti with Shrimp and Bacon

2010-04-28T19:55:00.001-07:00

Spaghetti with Shrimp and Bacon
Prep Time: 25 Mins. Total Time: 25 Mins.

Coarse Salt and Ground Pepper
12 oz Spaghetti
2 Strips bacon, chopped
8 oz Large peeled and deveined Frozen Shrimp, thawed and halved horizontally
6 Green Onions, chopped
2 Garlic Cloves, minced
1 Tablespoon Fresh Lemon Juice

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

2. While pasta is cooking, fry bacon in a large skillet over medium until browned, 6-8 minutes. Using a slotted spoon, transfer to a paper towel lined plate.

3. Add shrimp, green onions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add 1/4 cup pasta water, and bring just to a boil.

4. Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

*Recipe in Martha Stewart's April 2009 Everyday Food magazine.

Adobo Peach BBQ Chicken

2010-04-28T19:46:00.000-07:00

Adobo Peach BBQ Chicken
Recipe from Picky-Palate.com

18 chicken tenders (I cut up chicken breasts into strips)
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced

1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.

2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.

(I broiled mine in the oven on a baking sheet lined with tin foil...same way, both sides for 3-4 minutes. I also tried to spread as much sauce on as I could before baking each side.)

Sweet 'n Sour Chicken

2010-04-23T20:23:00.000-07:00

Sweet 'n Sour Chicken
Recipe from a Dole Pineapple Can

1 (20 oz) can pineapple chunks
1 lb boneless, skinless chicken breasts
Salt and pepper, to taste
1 Tbsp vegetable oil
2 Carrots, thinly sliced
1 Green or red bell pepper, seeded, chunked
1 Medium onion, chunked
1 Clove garlic, minced
1/2 Cup ketchup
1/3 Cup brown sugar, packed
1 Tbsp cornstarch
1 Tbsp soy sauce
1 tsp ground ginger
1 Lemon, grated peel and juice
3 Cups hot, cooked rice

Drain pineapple, reserve juice. Cut chicken into bite-size pieces. Season with salt and pepper. In large skillet, brown chicken in oil, in two batches, if necessary. Reduce heat. Add carrots, bell pepper, onion and garlic. Cover, simmer 5 minutes.

Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and lemon juice. Stir into skillet. Cover, simmer 5 minutes longer. Stir in pineapple until heated through. Serve with rice.

Fudge Sauce

2010-04-23T14:07:00.001-07:00

Fudge Sauce
Recipe from Liz Cox

2 cups sugar
1/4 cup cocoa
3 Tbsp flour
1/4 cup butter
1 can evaporated milk
1 tsp vanilla

Mix together and bring to boil. Stir for 3-4 minutes. Serve over ice cream, brownies, etc.

*Can put in a glass container and refridgerate to save for later...heat up in microwave before serving.

Baked Chimichangas

2010-04-23T13:46:00.000-07:00

Baked Chimichangas

Recipe from Taste of Home Cookbook

2 1/2 cups shredded cooked chicken breast

1 cup salsa

1 small onion, chopped

3/4 tsp ground cumin

1/2 tsp dried oregano

6 flour tortillas, warmed

3/4 cup shredded cheddar cheese

1 cup chicken broth

2 tsp (2 cubes) chicken bouillon granules

1/8 tsp pepper

1/4 cup all-purpose flour

1 cup half and half (or evaporated milk)

1 can (4 oz) chopped green chilies

In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. Place 1/2 cup down the center of each tortilla; top with 2 Tablespoons cheese.

Fold sides and ends over filling; roll up. Place seam side down in a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 425 for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Cut chimichangas in half; top with sauce.

Parmesan Noodles

2010-04-23T13:42:00.000-07:00

*Another one of those garlic-y recipes that I love because I'm a garlic-y type person.

Parmesan Noodles

Recipe from Taste of Home Cookbook

6 cups uncooked noodles

6 oz cream cheese, softened

1/2 cup butter, softened, divided

2 Tbsp minced fresh parsley

1 tsp dried basil

1/2 tsp lemon-pepper seasoning

2/3 cup boiling water

1 garlic clove, minced

2/3 cup grated Parmesan cheese, divided

Additional parsley (optional)

Cook noodle according to package directions. Meanwhile, in a small bowl, combine the cream cheese, 2 Tbsp butter, parsley, basil, and lemon-pepper. Stir in water; keep warm.

In a saucepan, saute garlic in remaining butter until golden. Drain noodles; place in a serving bowl. Top with garlic mixture. Sprinkle with 1/3 cup Parmesan cheese, toss lightly.

Spoon cream sauce over noodles and sprinkle with remaining Parmesan. Garnish with parsley if desired.

Hawaiian Haystacks

2010-04-13T19:27:00.000-07:00

*I didn't have chow mein noodles or celery...was still great.

Hawaiian Haystacks
Recipe from Recipezaar.com

1/4 lb butter (optional or use less if you want)
3/4 cup flour
3 cups milk
1 tsp salt
1 can cream of mushroom soup
1 1/2 cooked chicken breasts (or canned)
1/2 can sliced mushrooms
Pineapple tidbits
Chopped green onion
Grated cheddar cheese
Coconut
Slivered almonds
Chow Mein noodles
Cooked rice
Celery

Cook chicken and cut into bite sized pieces or shred. Melt butter in a large pan. Add flour, salt, and milk. Stir well. Add cream of mushroom soup, mushrooms, and chicken. Simmer. Cook rice (however much is needed for number of people serving). Layer on plate rice, chow mein noodles, cheese, soup mixture, and other toppings desired. Can also add soy sauce if desired.

Italian Shephard's Pie

2010-04-13T19:19:00.000-07:00

*definitely "just a casserole" type dish in my opinion. But for how simple it was to make, it was worth it.

Italian Shephard's Pie
Recipe from Taste of Home Magazine

1 lb ground beef (I used 1/2, it was fine)
1 medium onion, chopped (I used 1/2)
2 cups marinara sauce
1/8 tsp salt
1/8 tsp pepper

topping:
1 cup flour
1/4 cup grated Parmesan cheese
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp Italian seasoning
1/2 cup 2% milk
1/4 cup butter, melted

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened. Spoon into four 8 oz custard cups or ramekins (I used an 8x8 square baking dish); set aside.

In a small bowl, combine the flour, cheese, baking powder, salt and Italian seasoning. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins (if using) on a baking sheet.

Bake at 450 for 12-15 minutes or until golden brown.

Browned Butter and Garlic Pasta

2010-03-30T12:45:00.000-07:00

*I loved this...but its the garlic lover in me. Use less garlic if you aren't a huge garlic fan like me.

Browned Butter and Garlic Pasta
Recipe from Prudence Pennywise

1/2 lb. angel hair or cappelini pasta (I used spaghetti)
4 tablespoons butter
4 cloves garlic, minced
4 fat red tomatoes
1/2 cup chopped fresh basil
2 ounces finely shredded Parmesan cheese
1/4 teaspoon each salt and pepper

Bring a large pot of water to boil. Add pasta and cook according to package directions. While pasta cooks chop garlic, tomatoes and basil and grate Parmesan cheese. Drain pasta and place some pot back on stove over medium heat. Add butter and cook until browned but not scorched. Watch closely and as soon as you smell a nutty aroma, you know you're all set. Add garlic and cook for another minute, stirring constantly. Remove from heat and add pasta, half of basil, Parmesan, and salt and pepper. Toss to coat. Divide between four plates and top with fresh tomatoes and more basil.

Crispy Coconut Chicken Fingers

2010-03-26T19:41:00.000-07:00

Crispy Coconut Chicken Fingers
Recipe from Our Best Bites blog

12 chicken tenders (more or less) (I cut up 4 chicken breasts)
1-2 eggs (start with 1 and crack another if you run out)
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko breadcrumbs
1 1/2 tsp. garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (or can leave out for non-spicy eaters)

Preheat oven to 450. Give coconut a rough chop so its about the same size as the Panko breadcrumbs. Combine coconut, panko, and spices to a bowl and mix well. Place the flour in another shallow bowl and the egg, beaten, in another bowl. Dip chicken in flour, then egg, then panko mix. Place chicken pieces on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (Optional: you can drizzle with olive oil on top to help crisp nicely).

Bake for about 20 minutes or until juices run clear. If they are smaller chicken tenders, try 15 minutes...if larger try 25 minutes. Watch closely so they don't overcook. The coconut will be nice and golden but will still be light in color. Dip in sweet 'n sour sauce (a recipe I used below).

Sweet 'n Sour Sauce
Recipe found online somewhere

*Alright, I'm putting on two recipes for this because there was a basic one I found but I decided to use a slightly different version. It was really good with the chicken but it may be too potent to use with other things in my opinion.

1st Recipe (the basic one...I didn't use)

3/4 c. white sugar
1/3 c. white vinegar
2/3 c. water
1/4 c. soy sauce
1 Tbsp. ketchup
2 Tbsp. cornstarch

Place sugar, vinegar, water soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

2nd Recipe (one I used)

1/4 c. brown sugar
1/2 . white sugar
1/4. c. pineapple juice
1/4 c. soy sauce
1/4 c. ketchup
2 Tbsp. cornstarch

Dissolve cornstarch and pineapple juice until dissolved. Add in all ingredients to saucepan and bring to a boil. Stir continuously until mixture has thickened.

Dressed Up Sloppy Joes

2010-03-26T19:30:00.000-07:00

Dressed Up Sloppy Joes
Recipe from Our Best Bites blog

1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp mustard
3 Tbsp + 1 tsp brown sugar
1 1/2 tsp red wine vinegar
3/4 tsp Worcestershire
3 Tbsp tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground pepper to taste
6 hamburger buns

Stovetop instructions:
Brown ground beef, onions, green peppers, and garlic. Season to taste with seasoning salt. Add in mustard, brown sugar, vinegar, and Worcestershire. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot instructions:
Brown ground beef, onions, green peppers, and garlic. Season to taste with seasoning salt. Transfer to a slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Spinach and Feta Pasta

2010-03-24T21:42:00.001-07:00

Spinach and Feta Pasta

Recipe from Our Best Bites blog

8 oz. Penne pasta
1 28-oz Can diced tomatoes
3 c. Fresh spinach
1 Onion, finely chopped
5-6 Cloves garlic, minced
Handful of fresh mushrooms, chopped
4 oz. Feta cheese, crumbled
Salt and Pepper to taste

Cook pasta according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through. Then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve, you can crumble a little feta on top if you would like.

Herb and Cheese Stuffed Burger

2010-03-21T18:27:00.000-07:00

Herb and Cheese Stuffed Burger
Recipe from Taste of Home Magazine

1/4 cup shredded cheddar cheese
2 Tbsp cream cheese, softened
2 Tbsp minced fresh parsley
3 tsp Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp dry bread crumbs
2 Tbsp ketchup
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried sage leaves
1 lb lean ground beef
4 rolls or buns
Lettuce and tomato slices, optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 tsp mustard, set aside.

In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve burgers on rolls with lettuce and tomatoes if desired.

Lemon Bars

2010-02-15T11:17:00.000-08:00

Lemon Bars

Recipe from Taste of Home cookbook

1/2 c. butter, softened
1/4 c. sugar
1 c. flour

filling:
3/4 c. sugar
2 eggs
3 Tbsp lemon juice
2 Tbsp flour
1/4 tsp baking powder
Powdered sugar

In a small mixing bowl, cream butter and sugar until light and fluffy; gradually beat in flour until blended. Press into an ungreased 8 in. square baking dish. Bake at 350 for 15-20 minutes or until edges are lightly browned.

Meanwhile, for filling, in a small mixing bowl, beat the sugar, eggs, lemon juice, flour and baking powder until frothy. Pour over crust. Bake for 10-15 minutes or until set and lightly browned. Cool on a wire rack. Sprinkle with powdered sugar. Cut into squares.

Feta Tomato-Basil Fish

2010-02-08T20:44:00.000-08:00

Feta Tomato-Basil Fish
Recipe from the Taste of Home Cookbook

1/3 cup chopped onion
1 garlic clove, minced
2 tsp olive oil
1 can Italian diced tomatoes, drained
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil
1 lb walleye, bass or other whitefish fillets
4 oz crumbled feta cheese

In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Broil fish 4-6 inches from heat for 5-6 minutes. Top fillets with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork.

Pennsylvania Pot Roast

2010-02-08T20:36:00.000-08:00

*I stole this picture from the Taste of Home website because I didn't take a picture of mine.

Pennsylvania Pot Roast
Recipe from the Taste of Home cookbook

1 Boneless pork shoulder roast (2 1/2 to 3 lbs), halved
1-1/2 cups beef broth
1/2 cup sliced green onions
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
6 Medium red potatoes, cut into 2-inch chunks
4 Medium carrots, cut into 2-inch chunks
7-8 fresh mushrooms, quartered
1/4 cup all-purpose flour
1/2 cup cold water

Place roast in a 5 quart slow cooker; add the broth, onions and seasonings. Cover and cook on high for 2 hrs. Add the vegetables. Cover and cook on low for 6 hours or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf.

In a saucepan, combine flour and cold water until smooth; stir in 1 1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables.

Chicken Cordon Bleu

2010-02-06T21:28:00.000-08:00

*A side note from me...I LOVE chicken cordon bleu...but I don't like hammering the chicken...it kind of grosses me out and makes me feel like the chicken is more like a real chicken and not just a piece of something to cook and eat.

Chicken Cordon Bleu
Recipe from the Taste of Home cookbook

4 Boneless, skinless, chicken breast halves
2 Tbsp butter, softened
1 tsp dried thyme
4 thin slices fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 eggs
1/2 cup milk
1/2 cup flour
3/4 cup dry bread crumbs
1/2 tsp garlic powder
1 tsp dried oregano
1/4 cup shredded Parmesan cheese

Flatten chicken to 1/8 in thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and Swiss cheese; roll up tightly. Wrap each with two strips of bacon and secure with toothpicks. In a shallow bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano, and Parmesan cheese. Dip each chicken roll-up in egg mixture, then coat with flour. Dip each again in egg mixture, then coat with crumbs. Place on a greased baking sheet. Bake, uncovered, at 350 for 40-45 minutes or until chicken juices run clear. emove toothpicks before serving.

Tomato Rice Pilaf

2010-02-06T21:15:00.000-08:00

*I changed this up a bit, what I changed I'll put in parenthesis next to it, including cooking instructions.

Tomato Rice Pilaf
Recipe from the Taste of Home Cookbook

2 tsp butter
1/2 cup uncooked long grain rice (1 cup rice)
1 small onion, sliced (1/2 medium onion)
1 1/4 cups chicken broth (1 can broth)
2 Tbsp chopped green onion (1 chopped green onion)
2 Tbsp chopped tomato (cut up until looked good)
2 Tbsp minced fresh parsley

In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. (I stuck the butter, rice, onion, and chicken broth in the rice cooker and cooked like normal rice.) Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. Cover and cook on high for 13-15 minutes or until liquid is absorbed. stir in the green onion, tomato and parsley. (Once rice was cooked I just added the green onion, tomato, and parsley.)

Meatballs with Cream Sauce

2010-02-06T21:02:00.000-08:00

*This recipe was worth it just to see how much Eden LOVED these. She ate several and kept asking for more.

Meatballs with Cream Sauce
Recipe from the Taste of Home cookbook

1 egg, lightly beatne
1/4 cup milk
2 Tbsp ketchup
1 tsp Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs lean ground beef
3 Tbsp flour

Cream sauce:
2 Tbsp butter
2 Tbsp flour
1/4 tsp dried thyme
Salt and pepper to taste
1 14-oz can chicken broth
2/3 cup heavy whipping cream
2 Tbsp minced fresh parsley

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased cookie sheet. Bake uncovered at 400 for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.

Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

Cranberry Cheesecake Bars

2010-02-04T20:26:00.000-08:00

Cranberry Cheesecake Bars
Recipe from Taste of Home cookbook

2 Cups plus 2 Tbsp all-purpose flour, divided
1 Cup quick-cooking oats
3/4 Cup packed brown sugar
1/2 Cup butter, melted
1 8-oz pkg reduced fat cream cheese
1 14-oz can fat-free sweetened condensed milk
4 Egg whites
1 tsp vanilla extract
1 16-oz can whole-berry cranberry sauce
2 Tbsp cornstarch

In a large bowl, combine 2 cups flour, oats, brown sugar, and butter; mix until crumbly. Press 2 1/2 cups of the crumb mixture into a greased 13x9 baking dish. Bake at 350 for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over crust. In a small bowl, combine cranberry sauce and cornstarch. Spoon over cream cheese layer. Sprinkle with remaining crumb mixture.

Bake for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

Spinach-Stuffed Chicken

2010-02-03T05:58:00.000-08:00

*I used real spinach, just made sure I had about a half cup per chicken when cooked down.
*I also couldn't find bone-in with skin chicken....so I used regular chicken breasts, cut open, stuffed, and cooked spinach mix side down.

Spinach-Stuffed Chicken
Recipe from the Taste of Home Cookbook
Serves 6

2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 c. shredded Swiss cheese
3/4 c. ricotta cheese
1/3 c. grated Parmesan cheese
3 Tbsp finely chopped onion
1 garlic clove, minced
1/4 tsp salt
1/4 tsp ground nutmet
1/4 tsp pepper
6 bone-in chicken breast halves
2 Tbsp olive oil
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme

In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmet and pepper. Carefully loosen the skin on one side of each chicken breast half to form a pocket. Stuff 1/2 cup spinach mix into each pocket. Place chicken skin side up in a greased baking pan. Combine the oil, paprika, oregano, and thyme; brush over chicken. Sprinkle with additional paprika if desired. Bake uncovered at 350 for 45 minutes to 1 hour or until meat is cooked through and juices run clear.

One-Pot Chicken and Brown Rice

2010-02-03T05:56:00.000-08:00

One-Pot Chicken and Brown Rice
Recipe from Everyday Food Magazine

1 Tbsp olive oil
4 Bone-in, skin-on chicken thighs (I used boneless, skinless thigh)
Salt and ground pepper
1 Large onion, cut into wedges
2 Celery stalks, cut into 1 1/2 inch pieces
2 Medium carrots, cut into 1 1/2 inch pieces
1 Bay leaf (or 4 tsp thyme)
1 Cup brown rice

In a large pot heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10-12 minutes. Pour off all but 1 tablespoon fat from pot. Add onion and celery. Reduce heat to low, cover, and cook 20 minutes.

Add carrots, bay leaf, and 1 3/4 cups water, stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 35-45 minutes. Let stand, covered, for 10 minutes before serving.

Blueberry Breakfast Drink

2010-02-03T05:42:00.000-08:00

Blueberry Breakfast Drink
Recipe from Caitlyn Williams

1 Banana
1 Large handful spinach
1/3 C. frozen blueberries
3 Spoonfuls orange juice concentrate

Combine all ingredients (in order listed) in blender.

*Can use other frozen fruit but the blueberries are good and make it a prettier purple color.

Pepper-Chicken Pasta

2010-01-19T18:35:00.000-08:00

*Can substitute with any veggies you like.

Pepper-Chicken Pasta
Recipe from Macie Stratton

1 (16 oz.) pkg. fettucini (or any noodle you like)
1/4 c. olive or vegetable oil
3 chicken breasts, cut into strips
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into chunks
2 c. fresh mushrooms, sliced
salt-free herb seasoning (to taste)
grated parmesan cheese (not the powdered kind)

Prepare noodles according to package directions; drain. In a large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning. cook and stir over medium heat until chicken is cooked through. Add hot cooked noodles and desired amount of parmesan cheese. Toss to coat.

Avocado Shake

2010-01-18T17:16:00.001-08:00

* I LOVED this, Tyson enjoyed it. I'll give a warning that this may be "an Asian thing" (acquired taste).

Avocado Shake
Recipe somewhere online (I can't remember)

1 Avocado
1 Cup ice (8 cubes)
1/3 Cup Sweetened Condensed Milk
1/4-1/2 Cup milk
Chocolate syrup

Remove shell and pit from avocado and put inside blender. All rest of ingredients to blender (except syrup) starting with the lowest amount of milk. Add more milk to desired consistency. Pour chocolate syrup around inside of cup. Then pour in avocado shake.

Kid's Halloween Treats

2009-10-21T18:49:00.001-07:00

*The pictures from Picky Palate are better than mine. I just made this super quick. You can spend a bit more time to make these look better. Eden was a little skeptical about eating this though. It was funny. Once she realized that its eatable, she took it all apart before eating...I think it freaked her out a little less.

Bug-a-Pillar Banana Dude
Recipe from picky-palate.com

1 ripe banana
Creamy Peanut Butter
Pretzel Sticks
Raisins
Red Fruit Snacks (optional)

Cut banana into 1 inch slices. Spread a thin layer of peanut butter on each slice (minus the last piece) then press gently back together, curving slightly if desired. Break pretzel sticks in half, then press into sides of banana for legs. Dip 2 raisins in peanut butter and stick on front banana slice for eyes, then dip red fruit snack in peanut butter and stick on bottom of banana slice for the tongue.

*Umm...these were really really good to eat. And play with...

Oozing Monster Apple Mouths

1 large Apple of choice
Peanut Butter
Mini Marshmallows

Core then cut the apple into fourths. Cut out a small wedge on the skin side of the apple. Blot inside with a paper towel then spread lightly with creamy peanut butter. Cut mini marshmallows in half and place over peanut butter to make the teeth.

Jalapeno Poppers and Essence Seasoning Recipe

2009-10-14T15:20:00.000-07:00

*This can take a little time to make (especially if you don't have the Essence on hand) and definitely dirties a decent amount of dishes. But these were really good...that coming from someone who isn't big into jalapenos. My husband loves jalapenos and thought this was great.

Jalapeno Poppers
Recipe from foodnetwork.com

12 Fresh jalapeno peppers (halved lengthwise, stemmed, and seeded)
6 Ounces cream cheese, softened
1 1/2 Cups Monterey Jack or mozzarella cheese, grated
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less to taste
2 Large eggs
2 Tablespoons milk
8 teaspoons Essence (or recipe below)
1 Cup Panko breadcrumbs
1/2 Cup flour

Preheat oven to 350. In a bowl, cream together cream cheese, Monterey Jack cheese, cumin, and cayenne. In another bowl, beat together eggs, milk, and 2 teaspoons Essence. In a shallow dish, combine breadcrumbs and 4 teaspoons Essence. In another dish, combine flour and remaining 2 teaspoons Essence. Fill jalapeno pepper halves with cream cheese mixture. One at a time dredge in flour, dip into egg mixture, then dredge in breadcrumbs, pressing to coat. If necessary, repeat the process. Place the coated jalapeno peppers, cut side up, on a lightly greased baking dish and bake until the filling is runny and crust is golden, about 30-40 minutes.

Essence (Emeril's Creole Seasoning)
(Makes more seasoning than is needed for above recipe)

2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme

Mix together.

Chicken Katsu

2009-10-14T15:11:00.000-07:00

Chicken Katsu (and sauce)
Recipe somewhere online

Chicken thighs, de-boned
1-2 Eggs, beaten
Panko bread crumbs or Corn Flake/Rice Krispy crumbs
Oil (for deep frying)

Cut off any access fat to the chicken if needed. Lightly pound into 1/2 inch thickness. Dip, not soak, the chicken into egg batter. Lay the chicken in the breadcrumbs and be sure to coat them. Get your wok or large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the chicken in to avoid oil splattering. Remove chicken pieces once they are a golden brown color on both sides. Also check by making a small slit with a knife to see if pink inside. Serve on bed of lettuce for good looks (which I obviously didn't do).

Katsu Sauce

1/3 Cup ketchup
1/4 Cup Soy sauce
1/4 Cup sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper (or cayenne)

Pour the ingredients into a sauce pan. Mix together and bring to a boil. Serve on the side as a dip for the chicken or lightly spoon over chicken.

Fried Rice

2009-10-14T15:02:00.000-07:00

*I just guesstimated how much veggies and rice to put in...just throw in what you have available and it will be just fine. No need to measure, just make however much you want.

Fried Rice
Recipe from Mom

6-8 Strips bacon (or 1/2 c. chopped ham)
1-2 Cups vegetables, chopped
Choose from carrots, onion, peas, celery, green pepper,
bean sprouts, broccoli, or cabbage
3-4 Cups cooked rice (preferably cold, leftover rice works great)
1-2 Eggs
Salt
Pepper
Soy sauce

Fry bacon until barely done. Add vegetables and cook until just heated through. Turn down heat to medium and add rice, stirring constantly. Once rice is heated through, add egg. Stir until egg is completely added and cooked. Season with salt, pepper and soy sauce to taste. If you use ham, fry in 2-3 tablespoons vegetable oil.

Baked Sandwiches

2009-10-14T14:54:00.000-07:00

* My family called these Chex Mix Sandwiches because the sauce is pretty much the same as what you do when you make Chex Mix (which I didn't know until after I made them).

Baked Sandwiches
Recipe from Diane Finlinson

Sauce

1/2 c. Butter
3 T. Worchestershire Sauce
1 tsp. Garlic Powder
2 - 4 tsp. Poppy seeds

Sandwiches

12 Rolls, sliced in half
Meat
Cheese

Melt sauce ingredients in microwave. Make 12 sandwiches with rolls, meat, and swiss cheese and place in 9x13 pan. Pour mixture evenly over sandwiches. Bake at 350 for 20 minutes.

Crockpot Lasagna

2009-10-01T18:38:00.000-07:00

*This is a pretty basic lasagna recipe but done in a slow cooker. Why I like this? You don't have to pre-cook the noodles. I just don't enjoy trying to mess with the cooked noodles. I also use pre-cooked, frozen ground beef. I'll often take a whole package of ground beef, cook it all up and then split it to the amount needed. Then I'll label and freeze the rest. Makes it easy for this cause in the morning you don't have to even take out the skillet and brown the meat.

Crockpot Lasagna
Recipe from Macie Stratton

1 lb. Ground beef, cooked
4-5 Cups spaghetti sauce
8-10 Lasagna noodled, uncooked
1 Egg
24 Oz. cottage cheese
2-3 Cups mozzarella cheese or Italian blend, shredded

Combine ground beef and spaghetti sauce in bowl. Combine egg and cottage cheese in another bowl. Layer sauce, noodles, cottage cheese mixture, cheese. Repeat layers. Cover and cook on high 4-5 hours or on low 6-8 hours.

BBQ Pulled Pork Sandwiches (Crockpot)

2009-09-30T18:27:00.000-07:00

*So, I LOVED this recipe. And it was easy with little mess. Not much better than that! This picture just doesn't do it justice.

BBQ Pulled Pork Sandwiches
Recipe from OurBestBites.com (with a few of my changes)

3 lb. boneless pork roast
Garlic powder
Onion powder
Salt
Pepper
Smoked paprika or liquid smoke (I used cayenne pepper)
1 Bottle BBQ sauce
Rolls, biscuits, or bread (I used Pillsbury homestyle biscuits)
Coleslaw (recipe here)
Thick cut dill pickles (optional)

Rinse pork in cold water and trim excess fat. Pat dry. Sprinkle roast with seasonings and place in slow cooker. Add about 1/2 inch of water and cook on low 8-10 hours. When roast is cooked, drain liquid and then return to slow cooker and shred. Pour enough sauce over the meat so its well-incorporated, but not soupy. Return the lid to slow cooker and heat through until ready to serve. To serve, slice rolls and add meat. Top with coleslaw and pickles.

Freezer instructions:

Prepare meat through seasoning step. Instead of placing in slow cooker, place seasoned meat in a freezer bag or freezer-safe container. When ready to prepare, follow same instructions. Just make sure you have buns, coleslaw, and BBQ sauce.

Kentucky Hot Browns

2009-09-29T20:48:00.000-07:00

*This recipe is good to use leftover chicken, turkey, or ham that you don't know what to do with it. Overall, this recipe was fun and a change. I think I put too much ham on mine.

Kentucky Hot Browns
Recipe from Prudence Pennywise

Toasted bread
Chicken, turkey, or ham
Cheese sauce (use your favorite or Sauce Mornay recipe below)
Shredded Cheddar cheese
Sliced tomatoes
Bacon
Parsley (optional)
Salt and pepper to taste

Preheat broiler. Layer toast, meat, cheese sauce, tomatoes, bacon, a little cheese, and parlsey (in that order). Cook until hot and bubbly and bacon is cooked.

Sauce Mornay
Recipe from Prudence Pennywise

2 Tablespoons butter
2 Tablespoons flour
1 1/2 Cups milk
1/2 Cup shredded cheese

Melt butter in small saucepan. Add flour and cook for one minute. Stir in milk and cook, stirring often until thickened. Stir in shredded cheese off the heat.

Tortilla Soup

2009-09-28T19:41:00.000-07:00

*When making this I'm always skeptical...but when I taste it I remember how much I love this dish. Eden even loved it. After every slurp she said, "MMM!!"

Tortilla Soup
Recipe from the Finlinsons

1-2 Medium tomatoes, cut up
1/2 Onion
1-2 Garlic cloves
8 Cups chicken broth (1 quart or 5 cans)
Salt and pepper, to taste

Toppings:

Tortilla strips or chips
Salsa (preferably with tomato chunks)
Shredded cheese
Avocado (optional)

Blend tomatoes, onions, and garlic in a blender until smooth. Put in a large pot and heat until boiling, stirring frequently. Simmer on low, uncovered, for 10 minutes. Add chicken broth, salt, and pepper. Heat to boiling. Turn down and simmer, covered, for 15 minutes. Add toppings.

Stuffed Green Peppers

2009-09-27T19:23:00.001-07:00

*Orange peppers are a little sweeter, so my kids liked it better than green peppers. Plus, they were cute on Halloween.

*Can use pre-cooked rice. If you use cooked rice then take out the water and the 15 minute cooking time. You could also make with Italian sausage and hot sauce if you like it spicy.

Stuffed Green (or Orange) Peppers
Recipe from the Finlinsons

6 Green peppers
1 Pound ground beef
1/3 Cup onion, diced
1/2 teaspoon salt
Dash pepper
1 lb (16 oz) can tomatoes
1/2 Cup uncooked long grained rice (white, brown, or wild)
1/2 Cup water
1 teaspoon Worcestershire sauce
1 Cup shredded cheddar cheese
1 Cup corn (fresh, frozen, or canned), (optional)

Cut off tops of green peppers (save and dice tops), remove seeds and membranes. Cook green pepper cups upside down in a little salted water about 5 minutes; drain. Sprinkle inside of cups with salt.

Cook ground beef, onion, and green pepper tops until meat is lightly browned. Season with salt and pepper. Add tomatoes, Worcestershire sauce, corn, water, and uncooked rice. Cover and simmer until rice is tender, about 15 minutes. Stir in 1 cup shredded cheese. Stuff peppers; stand upright in baking dish. Bake, uncovered at 350 degrees for 20-25 minutes.

Chicken Fajitas

2009-09-26T20:45:00.001-07:00

*This recipe is a friendly reminder to myself that in order to "make dinner" I don't need to "make everything from scratch". I don't need to take out every spice I own just to make an original recipe. I often try to find new and exciting recipes...but sometimes I need something easy.

Chicken Fajitas

Recipe from my mom

Veggie & Chicken Mix:

2 Chicken breasts, cubed or t-strip

1 Green pepper, sliced lengthwise

1 Red pepper, sliced lengthwise

1/2 Onion, sliced lengthwise

1/2 Fajita/taco seasoning packet

1/2 Cup water

Fajita:

Tortillas

Sour cream

Salsa

Lettuce

Cheese

Can refried beans (heated through)

Any other condiments you would like

For the veggie/chicken mix: With a little oil in the bottom of a large skillet, cook chicken over medium-high heat until cooked through. Add vegetables and continue cooking until vegetables are soft (however soft you like them to be). Mix in seasoning and water. Let it come to a boil then reduce heat to low and cover with lid until ready to serve.

Lay down the tortilla and create fajita using condiments of your choice and the veggie/chicken mix.

Chicken Alfredo Pizza and Pizza Dough Recipe

2009-09-19T21:09:00.000-07:00

Chicken Alfredo Pizza
Recipe from Liz Cox

Pizza Crust (only use 3/4 of dough and use the rest for bread sticks):

1 Tablespoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1 Cup water
2 Tablespoon oil
3 cups flour
Italian seasoning and fresh garlic (optional)

Mix ingredients together, rise once in a warm place. Spray pizza stone or pan with pam and then dust with cornmeal. Form pizza crust.

Alfredo Sauce:

1/4 cup butter
2/3 cup heavy whipping cream (evaporated milk also works)
salt
nut meg
1 cup parmesan cheese

Melt butter, add cream and cook until boiling, stirring. Boil for a couple of minutes, add salt and nutmeg. Turn off heat and stir in cheese.

Pizza Topping:

1-2 boneless chicken breasts, cubed or tsrips
1/2 bag of baby spinach (use as much as you want)
1/2 onion largely diced
2 cloves minced garlic

1-2 fresh tomatoes, sliced
Mozzarella Cheese

Put a little oil in frying pan, cook chicken until completely cooked. Add garlic and onions until tender. Add spinach and heat through.

Assemble:

Make pizza by spreading Alfredo sauce on uncooked pizza crust, add pizza topping, top with grated cheese (mozzarella or any other kind). Lay down sliced tomatoes and add a little bit more cheese.

Bake at 450 degrees for 20 minutes on a pizza stone (or if you don't have a pizza stone, find instructions here).

Chili's Southwestern Egg Rolls with Avocado Ranch Sauce

2009-09-18T07:23:00.000-07:00

*I've had this recipe before and it's really good. But this time I was using what we had on hand...instead of red pepper, an orange pepper, some regular onion instead of green onion, fresh jalepeno instead of canned, dried parsley instead of fresh, and cheddar cheese instead of Monterey Jack. Basically by the end...this may have been quite a different recipe. But it is really good both ways.

Chili's Southwestern Egg Rolls
Recipe from Jackie Williamson

2 Chicken breasts, cubed
1 Tablespoon vegetable oil
2 Tablespoons red bell pepper, minced
2 Tablespoons green onion, minced
1/3 Cup frozen corn
1/4 Cup canned black beans, rinsed and drained
2 Tablespoons mild canned jalapeno peppers
1/2 Tablespoon fresh parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 Cups shredded Monterey Jack cheese
5-6 Eight-inch flour tortillas

Cook chicken in vegetable oil. Stir in red bell pepper, green onion, frozen corn, black beans, jalepeno peppers, parsley, cumin, chili powder, salt, cayenne pepper, and shredded Monterey Jack cheese. Put down the center of tortillas and roll up. Freeze for several hours (this helps hold them together as you deep fry them...but you may need to microwave a few seconds if not warm enough inside after frying, you can also pin them with a toothpick to help). Deep fry at 350 until golden. Serve with avocado ranch sauce (recipe below).

Avocado Ranch Sauce
Recipe from Jackie Williamson

1 Avocado
1/2 Cup mayo
1/2 Cup sour cream
2 Tablespoons buttermilk
2 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon onion powder
Dash dried dill weed
Dash garlic powder
Dash of pepper

Blend in blender.

Lime Chicken Linguine with Cilantro Cream Sauce

2009-09-16T08:45:00.000-07:00

*Original recipe has baked zucchini under the chicken but I left it out because I didn't have any on hand. But I'll leave it on this recipe in case I ever want it. I also just diced a tomato and added it on top instead of using cherry tomatoes mixed with the pasta.

Lime Chicken Linguine with Cilantro Cream Sauce
Recipe from AllRecipes.com

Chicken

1/4 cup lime juice
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 skinless, boneless chicken breast halves

Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes.

Linguine

1 (8 ounce) package linguine
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
8 cherry tomatoes, quartered

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.

Zucchini (optional)

1 tablespoon olive oil
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter

Preheat oven to 425. Lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.

Sauce

1/2 cup fresh cilantro, chopped
3 cloves garlic, minced

1/4 cup white wine (I substituted with more chicken broth)
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream or half and half
1 bunch green onions, thinly sliced

Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.

*It was a little hectic when I was cooking this because I was doing everything at the same time (I was on a timed schedule and had to be somewhere that night). So, here's the sum up of the order in which to cook this meal.

When cooking entire meal

1. Marinate chicken 1-2 hours beforehand.
2. Start cooking pasta, slice and bake zucchini, and start frying chicken at the same time (all take about 15-30 hour.)
3. Add other ingredients to pasta after cooked.
4. Make sauce.

Butternut Squash Saute

2009-09-16T08:41:00.001-07:00

Butternut Squash Saute
Prep: 20 mins. Cook: 20 mins.

*Tip on cutting squash: Use a peeler to peel off skin first, cut in half, dig out the seeds, and then dice. Can use frozen, chopped onion as well.

4 Slices of bacon (for vegetarian, take out bacon and add a little butter instead)
1 Medium onion, chopped (1/2 cup)
6 Cups 1/2 inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 dried thyme leaves
1/8 teaspoon pepper
3 Cups firmly packed baby spinach leaves

Cook bacon in 12-inch skillet over medium-low heat, stirring occasionally, until crisp (or just melt butter for vegetarian style). Stire in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in squash, thyme and pepper. Cover and cook 8-10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Mozzarella Stuffed Meatballs

2009-09-14T19:31:00.000-07:00

*I used leftover hamburger buns that were kind of small and the meatballs were large. It only took one meatball to fill the sandwich cause they were so large.

*I liked this recipe but I'm sure it would have been pretty good using any type meatball recipe....but I suppose all the extra stuff adds to it.

Mozzarella Stuffed Meatball Sandwiches
Recipe from Picky-Palate.com

1 lb ground beef
1 egg
2 Tablespoons mlk
1 Tablespoon hot sauce
1/2 Cup Italian Seasoned bread crumbs (I used crushed crackers)
1/2 Cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

12-15 inch Mozzarella balls, marinated in olive oil (I used shredded and formed into balls)
1 26-oz jar of favorite pasta sauce
4-6 Buns or rolls of choice
4 slices of Provolone cheese, each cut into halves

Preheat the oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined. Scoop about 1/4 cup meat mixture in hands, press 1 mozzarella ball into the middle of meat and form a ball around the cheese. Do this until all the meat and cheese is used up (makes about 12-15 large meatballs. Place meatballs into a 9x13 baking dish that has 1/4 cup olive oil in the bottom. Bake for 20 minutes, flip meatballs and cook for another 15-20 minutes or until meatballs are cooked through. Place pasta sauce into a large pot, add meatballs and simmer on low heat. Place 1/2 of the provolone cheese onto the cut sides of the rolls. Place onto tin foil or baking sheet and broil for 1-2 minutes or until rolls are toasted and cheese is melted. Place meatballs on bottom half of rolls, spoon sauce over meatballs and sprinkle with parmesan. Close with top roll and serve warm.

Aunt Min's Enchiladas

2009-09-14T19:22:00.000-07:00

*This recipe is messy. Next time I may try making the dipping sauce with soup, milk, enchilada sauce and onion and then make a separate mix of chicken, green chilies, and sour cream to use as the filling. It may make it easier to roll up and perhaps a little less messy.

Aunt Min's Enchiladas
Recipe from Aunt Min

1 can cream of mushroom soup
1 soup can of milk
1 can enchilada sauce
1 small can green chilies
1 small onion, finely chopped
1 medium-sized carton sour cream
2 c. cooked chicken or turkey
1 dozen tortillas
Cheese

Bring soup, milk, onion, and chilies to a boil. Add enchilada sauce, chicken/turkey, sour cream, salt and pepper. Simmer for 10 minutes. Dip each tortilla in the soup mixture and add filling and roll. Put in 9x13 baking dish. Bake at 350 for 30 minutes. At the end, add cheese and broil for a few minutes until cheese is bubbly and browned.

"Nacho-lada" Casserole

2009-09-14T19:06:00.000-07:00

*Tyson and I think that a better name for this would be "Nacho-lada casserole because it's more like enchilada flavored nachos.

Easy Enchilada Casserole
Recipe from Macie Stratton

15 oz. bag of tortilla chips, divided
2 cans of chicken or cooked, diced chicken
2 c. shredded cheddar cheese
1 can cream of chicken soup
1 can red enchilada sauce
1 can green enchilada sauce
Sliced black olives (optional, put on top before baking)

Arrange layer of chips in the bottom of a greased 9x13 baking dish. Sprinkle one cup of cheese on top. Stir chicken, soup, and sauces together in a bowl; pour half over cheese layer. Add another layer of chips and then spread with remaining sauce mixture. Sprinkle with remaining cheese. Bake at 350 for 30 minutes.

Italian Focaccia Sandwiches

2009-09-10T17:19:00.000-07:00

*Good side for soup.

*I had leftover focaccia bread from the other night. It was thinner so I just used two pieces of bread instead of cutting the bread in half.

Italian Focaccia Sandwiches
Recipe from Betty Crocker

1 Round focaccia bread (8 or 9 inches in diameter), cup horizontally in half
1/2 Cup chopped drained sun-dried tomatoes packed in oil (reserve 2 Tablespoons oil)
(or I used my own sun-dried tomatoes, recipe here, and used olive oil)
2 Cups shredded mozzarella cheese (8oz)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

1. Heat oven to 400.

2. Place bottom half of bread on ungreased cookie sheet. Lightly brush cut sides of both bread halves with reserved tomato oil. Sprinkle bottom half with 1 cup of the cheese to within 1/4 inch of edge. Top with tomatoes. Sprinkle with rosemary, thyme, and pepper. Sprinkle with remaining 1 cup cheese. Top with other bread half; gently press down.

3. Bake 15-20 minutes or until cheese is melted and sandwich is heated through. Cut into wedges.

*Focaccia bread recipe found here.

Sun Dried Tomatoes

2009-09-10T17:13:00.000-07:00

Sun Dried Tomatoes
Recipe from somewhere online

Tomatoes (Roma recommended)
Salt

Slice tomatoes lengthwise. Place on cookie sheet lined with parchment paper, so they don't overlap each other. Lightly salt tomatoes (or maybe try add some seasonings to them). Place in an oven at 200 or the lowest setting oven will allow. Bake for 6 hours. Let cool and store in bag until ready to use.

Big, Fat, Chewy Chocolate Chip Cookies

2009-09-10T08:05:00.000-07:00

Three Ways to Eat...

1. Eat the cookie dough.
2. Eat like regular cookies.
3. Fill with ice cream to make an ice cream sandwich. (Although, these cookies are MASSIVE so I definitely recommend sharing this with a friend.)

Big, Fat, Chewy Chocolate Chip Cookies
Recipe from Macie Stratton

2 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 Cup unsalted butter, melted
1 Cup packed brown sugar
1/2 Cup white sugar
1 Tablespoon vanilla extract
1 Egg
1 Egg yolk
2 Cups semi-sweet chocolate chips

Sift together four, baking soda, and salt. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand, using a wooden spoon. Drop cookie dough 1/4 cup at a time (its huge, fits only 6 on a cookie sheet, you can do smaller if you want) onto a greased cookie sheet or lined with parchment paper. Cookies should be about 3 inches apart from each other. Bake at 325 for 15-17 minutes or until browning on the edges.

Grandpa Fin Carrots

2009-09-07T19:01:00.000-07:00

Grandpa Fin Carrots
Recipe from the Finlinsons

6 Carrots, peeled and cut
1 Can chicken broth
3 Tablespoons honey

Put carrots and broth into a saucepan and let it come to a boil. Add honey. Let simmer until carrots are soft.

Turkey (or Chicken) Pot Pie

2009-09-07T18:55:00.000-07:00

*Tyson and I both really liked this. It may seem like a lot to do, but was actually pretty easy to make. I also forgot to add the parsley, so I just sprinkled it on top at the end.

Turkey (or Chicken) Pot Pie
Recipe from www.hphood.com

Serves about 4

Pot Pie Dough (for bottom crust)

1 ¾ Cup flour
¾ Tablespoon salt
1 Tablespoon sugar
½ Cup butter (at room temperature)
1/3 Cup milk
1 Egg yolk

Place the flour, salt, and sugar together into a mixing bowl. Add butter and rub the mixture between your hands until it forms small pellets. Add the milk and egg, and knead until it forms a solid dough ball. Dust with flour as needed if sticky, then place dough in a bowl and allow it to rest for 15 to 20 minutes before using.

Cottage Cheese Potato Crust

2 Small potatoes, peeled, cooked for mashing
1 Tablespoon butter, melted
½ Cup milk
½ Cup cottage cheese
Salt and pepper, to taste
Cottage Cheese Potato Crust

(Starting with uncooked, peeled potatoes) Place the potatoes in a medium size pan and cover with water. Bring to a boil. Cook potatoes in a medium size pan and cover with water. Bring to a boil. Cook potatoes until soft enough to mash. Drain potatoes and place in a bowl. While still hot, mash potatoes until smooth. Add butter, milk, and cottage cheese. Season with salt and pepper. Reserve for topping the finished pot pie.

Pot Pie Filling

1 Cup celery, sliced, cooked
1 Cup onion, chopped, cooked
1 Cup carrot, peeled, sliced, cooked
8 Oz. turkey or chicken, cooked and cubed
1 Cup peas, cooked
1 Tablespoon parsley, chopped
½ Cup sour cream
1 Cup prepared poultry gravy

Blanch the celery, onion and carrots until cooked crisp to the bite. Cool and place the vegetables, turkey or chicken meat, and peas into the same bowl. In a medium bowl, mix sour cream and gravy with a whisk and allow to come to room temperature. Mix the gravy and sour cream mixture with turkey/vegetable mixture. Season with salt and pepper to taste.

Assembly and Cooking Instructions

Preheat oven to 400. To assemble the pot pies, roll out the dough and place into small casserole dishes (I just found the smallest ones I had) lightly coated with nonstick cooking spray. Dispense a ½ cup serving or more into the casserole. Top this around the edges or over the entire filling with the cottage cheese potato mixture. Bake for 15–20 minutes or until heated through.

Banana Boats

2009-09-04T08:33:00.001-07:00

Banana Boats
Recipe from somewhere online I can't remember

Bananas
Chocolate chips
Marshmallows
Other toppings of choice (peanut butter, coconut, candy bars, caramel, anything)
Ice cream (optional)

Cut banana open being careful to not slice all the way through the other side. Push together ends so the banana opens up (like a boat). Fill with desired toppings (technically you don't even need to use chocolate chips and marshmallows...just whatever you want inside). Cover with tin foil and put on a cookie sheet. Bake at 300 for 5-10 minutes or until toppings are melted or warm (ours took longer than that and didn't quite melt all the way but was still good). Serve with ice cream.

Ranch Cheddar Chicken

2009-09-04T08:13:00.000-07:00

Ranch Cheddar Chicken
Recipe from Macie Stratton

4 (about 1 lb) chicken breast halves
1/2 cup ranch dressing
1 Tablespoon flour
1/4 cup cheddar cheese (can use Colby jack), shredded
1/4 cup grated Parmesan cheese
Cooked rice

Combine dressing and flour in a bowl. Coat each chicken breast with the dressing mixture. Place in ungreased baking pan. Combine cheeses and sprinkle over chicken. Bake at 375 fro 25 minutes or until no longer pink and juices run clear. Serve over rice.

*Really good over the cilantro rice found here.

Cilantro Rice

2009-09-04T08:08:00.000-07:00

Cilantro Rice
Recipe from Macie Stratton

5 cups water
3 cups rice
4 teaspoons chicken broth
4 teaspoons garlic, minced
3/4 teaspoons salt
1/2 bunch cilantro, chopped
1 Tablespoon butter
1/2 onion, chopped

Put all ingredients in a pot and cook like regular rice.

Spaghetti Pie

2009-09-04T07:55:00.000-07:00

Spaghetti Pie
Recipe from my mom

1/2 Bag of spaghetti noodles (maybe a little less)
1/2 Lb ground beef, cooked (optional)
1 Cup cottage cheese
1/2 Cup grated Parmesan cheese
1 Egg
1 Tablespoon butter or margarine
Spaghetti sauce

Cook spaghetti noodles according to package and drain. Pour noodles into a pie pan, 8x8 baking dish, or similar dish. Mix in Parmesan cheese and butter to noodles until butter is melted. Mix together cottage cheese and egg, layer over noodles. If adding ground beef, add a layer on top of cheese and egg mixture. On top, put a layer of spaghetti sauce (may be about 1/2 the bottle...needs lots). Poke holes into the spaghetti noodles for the sauce to get inside. Bake at 350 for 20-30 minutes or until bubbly.

Shepherd's Pie

2009-08-29T11:38:00.001-07:00

*This is the very basic shepherd's pie...and I love it this way. Most people try to add more to it and make it more complex and difficult than it really needs to be. Other versions are good...but this is the quickest and easiest way to do it and I really do love it.

Shepherd's Pie
Recipe from my mom

1/2 lb ground beef (or turkey)
1 can green beans, drained
1 can cream of mushroom soup or tomato soup
Mashed potatoes (I just use potato pearls, talk about easy huh?)
Shredded cheddar cheese (optional)

Cook ground beef over the stove until browned. In a small, square baking dish, combine soup, beans, and cooked ground beef. Mix together. Make mashed potatoes. Put potatoes on top of mixture then put shredded cheese on top of that. Cook at 350 for 30 minutes or until bubbling on the sides.

Salmon or Chicken Patty Sandwich Sliders

2009-08-27T08:58:00.000-07:00

*Also good plain (not as sandwich sliders). Just serve with tarter sauce, ketchup, BBQ sauce, whatever kind of sauce you like with it.

Salmon or Chicken Patty Sandwich Sliders
Recipe from my mom

1 can salmon or chicken (6-7 oz)
1 egg
1/2 cup bread crumbs (or crushed crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion, diced
1 Tablespoon olive oil
Rolls or bread (I used slices of bread cut up into fourths)
Toppings of choice for sandwiches (lettuce, mayo, cheese, etc)

Mix together all ingredients (except olive oil) with a fork and form into small patties. If not solid enough to form into patties add a few more bread crumbs. Fry on stove over medium-high heat until browned on both sides and heated through, about 10 minutes (or stick in the George Foreman until cooked through).

Put patties in bread with desired toppings and serve.

Serve

Southern Vegetable Casserole

2009-08-27T08:52:00.000-07:00

Southern Vegetable Casserole
Recipe from Debbie Huffman (ward cookbook)

1 16-oz sour cream
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 can French style green beans (I used regular cut)
1/2 box Ritz crackers (or other similar type cracker)
1/3 cup slivered almonds
1 stick butter
1 can Shoe Peg corn (I used regular canned corn)
Salt and pepper

Mix sour cream with salt and pepper to taste. Add vegetables. Put in greased 9x12 baking dish. Crush crackers and mix with almonds. Melt stick of butter and add to cracker mix. Place topping on casserole. Bake at 350 for 30 minutes.