Families have traditions. One of ours is making "Christmas Hash". We don't save it just for Christmas anymore. We also make a batch for family get-togethers and long car trips. It's our family's version of Chex Mix. Usually I buy 2 bags of pretzels and then double the recipe since you can get 2 batches from each box of cereal and a tall jar of peanuts. Also keep in mind you can make this cheaper using generic cereals. Enjoy!
4 cups Cheerios
4 cups Corn Chex
4 cups Rice Chex
2 cups dry roasted peanuts
1 bag pretzels sticks
1 stick butter/margarine
2 Tbsp Worcestershire Sauce
1 tsp garlic powder
1 Tbsp seasoned salt
Put butter, Worcestershire Sauce, garlic powder, and seasoned salt in a microwave safe bowl. Heat in microwave until the butter is melted. Stir then pour into the bottom of a very large pan (I use a roaster pan). Add the rest of the ingredients and stir well. Bake uncovered at 250 degrees for 2.5 hours - stir every 1/2 hour while it bakes, making sure you get all the way to the bottom of the pan when you stir.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, July 14, 2010
Saturday, July 10, 2010
Easy Cake Recipes
These are from Hungry Girl. She has a great email newsletter, a wonderful website, some books that are very helpful, plus word has it that there is an upcoming Hungry Girl TV show on the Cooking Channel.
Cake Mix + No-Sugar-Added Applesauce
PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup no-sugar-added applesauce
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.
The Texture: VERY moist and fluffy. A+!
The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...
Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.
The Texture: Moist and light.
The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.
Cake Mix + Canned Pure Pumpkin
PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?! Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.
The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!
The Taste: No one would ever guess this is guilt-free in any way. It's delicious!
Cake Mix + Fat-Free Liquid Egg Substitute
PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g fiber, 19.5g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.
The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.
The Taste: Good! But it's not our favorite. That one's up next...
Cake Mix + Fat-Free Greek Yogurt
PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free plain Greek yogurt (like Fage Total 0%)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix. Hands down.
The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.
The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!
Cake Mix + No-Sugar-Added Applesauce
PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup no-sugar-added applesauce
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.
The Texture: VERY moist and fluffy. A+!
The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...
Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.
The Texture: Moist and light.
The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.
Cake Mix + Canned Pure Pumpkin
PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?! Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.
The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!
The Taste: No one would ever guess this is guilt-free in any way. It's delicious!
Cake Mix + Fat-Free Liquid Egg Substitute
PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g fiber, 19.5g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.
The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.
The Taste: Good! But it's not our favorite. That one's up next...
Cake Mix + Fat-Free Greek Yogurt
PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free plain Greek yogurt (like Fage Total 0%)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix. Hands down.
The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.
The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!
Wednesday, March 24, 2010
Bread Dip Recipe
This recipe is a tradition in my family. When someone makes it, we can't seem to get enough of it. Beware: this stuff has been known to wake people up in the middle of the night just to eat more of it...It can be made with low-fat or non-fat mayo and sour cream, if you prefer. Traditionally we eat this with tiny pieces of rye bread and pumernickel bread but it makes a great topping for baked potatoes and a wonderful veggie dip, too. The recipe makes a large batch - great for parties. Enjoy!
1 32 ounce jar of mayo
2 pints of sour cream
1 2 ounce package sliced beef (it is found by the bologna, Buddig is one of the brands), cut into tiny pieces
2 Tbsp dried parsley flakes
2 Tbsp onion, finely chopped
Mix everything together and chill at least an hour before serving.
1 32 ounce jar of mayo
2 pints of sour cream
1 2 ounce package sliced beef (it is found by the bologna, Buddig is one of the brands), cut into tiny pieces
2 Tbsp dried parsley flakes
2 Tbsp onion, finely chopped
Mix everything together and chill at least an hour before serving.
Tuesday, December 22, 2009
Homemade Baby Wipes
This recipe is based on Michelle Duggar's method for making baby wipes. I figure that she must be an expert:-) Her "recipe" is in their book.
Here's what I do. I have an empty ice cream bucket with a small x cut in the middle of the lid. I reuse this each time until it starts getting worn out, then we make the sacrifice, for the baby sake :-) and buy another bucket of ice cream and eat it (it's a dirty job but somebody's got to do it). Here's the rest of what you need.
1 roll of Bounty papertowels
2 cups of warm water
2 tbsp baby oil
1 tbsp rubbing alcohol
a squirt or two of baby soap, baby bath, or whatever you've got that smells good
Lay the papertowels on their side and cut them in half. This is the messiest and most difficult part of the process but you only have to do it every other batch since you make 2 batches from one roll of papertowels. Michelle recommends you use an electric knife like you'd use to carve a turkey. I don't have an electric knife, yet.
In your ice cream bucket, add all of your liquid ingredients and gently stir them up. Put 1 of the halves of papertowels in the bucket. I generally let it sit for an hour then I flip the papertowels over so the whole thing gets wet. Once pretty much all the liquid has been absorbed (1 1/2 - 2 hours), the cardboard center of the papertowels pulls out very easily. After you take the cardboard center out, feed the wipes from the middle of the roll up through the x cut in your lid.
Here's what I do. I have an empty ice cream bucket with a small x cut in the middle of the lid. I reuse this each time until it starts getting worn out, then we make the sacrifice, for the baby sake :-) and buy another bucket of ice cream and eat it (it's a dirty job but somebody's got to do it). Here's the rest of what you need.
1 roll of Bounty papertowels
2 cups of warm water
2 tbsp baby oil
1 tbsp rubbing alcohol
a squirt or two of baby soap, baby bath, or whatever you've got that smells good
Lay the papertowels on their side and cut them in half. This is the messiest and most difficult part of the process but you only have to do it every other batch since you make 2 batches from one roll of papertowels. Michelle recommends you use an electric knife like you'd use to carve a turkey. I don't have an electric knife, yet.
In your ice cream bucket, add all of your liquid ingredients and gently stir them up. Put 1 of the halves of papertowels in the bucket. I generally let it sit for an hour then I flip the papertowels over so the whole thing gets wet. Once pretty much all the liquid has been absorbed (1 1/2 - 2 hours), the cardboard center of the papertowels pulls out very easily. After you take the cardboard center out, feed the wipes from the middle of the roll up through the x cut in your lid.
Homemade Stuff
I have been making alot of things homemade lately (trying to save money - not trying to save the planet, my Lord & Savior already came to do that 2000 years ago). Anyways, I have been making lots of neat stuff homemade that I used to buy already made. I've been making my own baby wipes, laundry soap, and taco seasoning recently. I'll share these recipes in my next few posts.
Thursday, December 3, 2009
Chicken a la King
This recipe comes from The Taste of Home book "The New Slow Cooker". I am borrowing the book from our local library. It's jam-packed with great recipes!
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3 Tbsp all-purpose flour
1/4 tsp pepper
Dash of cayenne pepper
1 lb boneless, skinless chicken breast, cut into cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 package (10 ounces) frozen peas, thawed
2 Tbsp diced pimentos, drained
Hot cooked rice
In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hours or until meat uices run clear.
Stir in peas and pimentos. Cook 30 minutes longer or until heated through. Serve over rice.
Makes 6 servings.
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3 Tbsp all-purpose flour
1/4 tsp pepper
Dash of cayenne pepper
1 lb boneless, skinless chicken breast, cut into cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 package (10 ounces) frozen peas, thawed
2 Tbsp diced pimentos, drained
Hot cooked rice
In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hours or until meat uices run clear.
Stir in peas and pimentos. Cook 30 minutes longer or until heated through. Serve over rice.
Makes 6 servings.
Finally...A Menu Plan for This Week
It's been a long time since I've posted but here's the menu plan for this week:
Breakfasts: cereal, oatmeal, eggs, waffles, fruit
Lunches: grilled cheese, ham and cheese, PB & J, salad, canned soup, leftovers
Dinners:
Sat - keeping our options open, I'm not usually off from work on the weekends
Sun - Christmas Party for our Small Group, I'm bringing cookies and a veggie tray
Mon - Calzones (special request from the boys)
Tues - Chicken a la King
Wed - Spinach Manicotti (my request) and my hubby's "World Famous" garlic bread
Thurs - Dinner out with friends to celebrate their birthday
Fri - Special night out "alone" (a.k.a. no kids) to celebrate our 17th Wedding Anniversary which is Saturday; usually this translates into a nice meal somewhere and then lots of Christmas shopping while holding hands :-)
Have a great week and may God bless you and your family!
Becky <><
Breakfasts: cereal, oatmeal, eggs, waffles, fruit
Lunches: grilled cheese, ham and cheese, PB & J, salad, canned soup, leftovers
Dinners:
Sat - keeping our options open, I'm not usually off from work on the weekends
Sun - Christmas Party for our Small Group, I'm bringing cookies and a veggie tray
Mon - Calzones (special request from the boys)
Tues - Chicken a la King
Wed - Spinach Manicotti (my request) and my hubby's "World Famous" garlic bread
Thurs - Dinner out with friends to celebrate their birthday
Fri - Special night out "alone" (a.k.a. no kids) to celebrate our 17th Wedding Anniversary which is Saturday; usually this translates into a nice meal somewhere and then lots of Christmas shopping while holding hands :-)
Have a great week and may God bless you and your family!
Becky <><
Friday, September 25, 2009
Homemade Laundry Soap
For a long time I have been wanting to try my hand at making my own laundry soap. I finally tried it and I love it! Very easy, very cheap, and it works great!
1 bar Fels Naptha soap, grated
2 cups washing soda
Lots of hot water
A clean 5 gallon bucket with a lid
An empty liquid laundry soap bottle
Put the grated soap into a saucepan. Add enough hot water to cover the soap plus 1-2 inches. Heat the soap and water on medium-low heat, stirring frequently. Keep heating until the mixture is smooth. When the mixture is smooth, pour the mixture into your bucket. Add hot water until the bucket is about 3/4 full. I used a pitcher to add the water so I didn't have too many suds from the soap. Add washing soda to bucket and stir well. Add more water to fill up the bucket and stir again. Put the lid on your bucket and let it sit overnight. After cooling the mixture will thicken into kind of a globby mess - that's fine. Fill up an empty laundry soap bottle (I use a funnel with a large opening and the globs pass thru fine). To get rid of the globs I shake the soap after it's been put into the bottle and it seems to help. I use 2 capfuls from my laundry soap bottle per load.
1 bar Fels Naptha soap, grated
2 cups washing soda
Lots of hot water
A clean 5 gallon bucket with a lid
An empty liquid laundry soap bottle
Put the grated soap into a saucepan. Add enough hot water to cover the soap plus 1-2 inches. Heat the soap and water on medium-low heat, stirring frequently. Keep heating until the mixture is smooth. When the mixture is smooth, pour the mixture into your bucket. Add hot water until the bucket is about 3/4 full. I used a pitcher to add the water so I didn't have too many suds from the soap. Add washing soda to bucket and stir well. Add more water to fill up the bucket and stir again. Put the lid on your bucket and let it sit overnight. After cooling the mixture will thicken into kind of a globby mess - that's fine. Fill up an empty laundry soap bottle (I use a funnel with a large opening and the globs pass thru fine). To get rid of the globs I shake the soap after it's been put into the bottle and it seems to help. I use 2 capfuls from my laundry soap bottle per load.
Wednesday, September 9, 2009
Microwave Baked Apple
This was one of my favorite recipes when I was young(er).
Core apple and slit skin around the center.
For each apple:
2 Tbsp brown sugar
1/8 tsp cinnamon
1 tsp butter, cut up a little
2 Tbsp water
Place apple(s) in a microwave-safe bowl. Fill center of apple with brown sugar, cinnamon, and butter. Pour water over top. Cover bowl and microwave on high: 1 apple = 2-4minutes; 2 apples = 4-5 minutes.
Core apple and slit skin around the center.
For each apple:
2 Tbsp brown sugar
1/8 tsp cinnamon
1 tsp butter, cut up a little
2 Tbsp water
Place apple(s) in a microwave-safe bowl. Fill center of apple with brown sugar, cinnamon, and butter. Pour water over top. Cover bowl and microwave on high: 1 apple = 2-4minutes; 2 apples = 4-5 minutes.
Friday, August 7, 2009
Grandma's Suprise Birthday Party
My Grandma turns 90 next week! We are throwing her a suprise birthday party tomorrow. We are having finger foods. Here's what I'm making:
Mini Quiche
Blueberry Lemon Loaf
Mini Quiche
Blueberry Lemon Loaf
Mini Quiche
Everybody loves these! I have made them for lots of church functions and everybody always raves about them. They are SO cheap and easy to make!
Mini Quiche
Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
---
Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
---
Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!
Mini Quiche
Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
---
Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
---
Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!
Monday, July 13, 2009
Slow Cooker Chimichangas
Slow Cooker Chimichangas
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Wednesday, July 8, 2009
Impossible Pizza Pie
Impossible Pizza Pie
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle onion and Parmesan cheese into pie plate.
Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes.
Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.
Makes 6 to 8 servings.
1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein
Wednesday, May 20, 2009
Mom's Potato Salad
6-8 potatoes, peeled and cubed
2-3 hard-boiled eggs, chopped
1 small onion, chopped
1 stalk celery, chopped
Boil potatoes about 8 minutes from start of boil (be careful not to overcook). Drain then cool potatoes on a cookie sheet.
Dressing:
1 cup mayonnaise
1/4 cup milk
1/8 cup sugar
1/8 cup vinegar
Mix dressing, vegetables, and eggs together then chill.
2-3 hard-boiled eggs, chopped
1 small onion, chopped
1 stalk celery, chopped
Boil potatoes about 8 minutes from start of boil (be careful not to overcook). Drain then cool potatoes on a cookie sheet.
Dressing:
1 cup mayonnaise
1/4 cup milk
1/8 cup sugar
1/8 cup vinegar
Mix dressing, vegetables, and eggs together then chill.
Monday, March 9, 2009
Buffalo Chicken Dip Recipe
3 cups cooked chicken breast, shredded (to save time, you can also use 3 12.5 oz cans of chicken breast)
2/3 cup Frank's Red Hot Sauce
1/3 cup blue cheese salad dressing
16 ounces cream cheese, softened (2 8oz bricks)
1 cup shredded cheddar cheese
Mix everything together, except reserve 1/2 cup cheddar cheese. Put the mixture into a baking dish then top with the reserved cheddar cheese. Bake at 350 for 30 minutes, until bubbling. Serve with tortilla chips, celery and carrots sticks (see my note below).
This is one of our favorites! This recipe came from my cousin Chuck's wife Sarah. I have made it a gazillion times (at least). It is easy to make and versatile. My husband and his friend have been experimenting with this recipe since we have it so much. They have come up with putting it on soft tortillas and wrapping them up then cutting them, pinwheel style. It tasted wonderful. They did it after it came out of the oven (while it was still hot) but I'd like to try making pinwheels with it before baking it.
2/3 cup Frank's Red Hot Sauce
1/3 cup blue cheese salad dressing
16 ounces cream cheese, softened (2 8oz bricks)
1 cup shredded cheddar cheese
Mix everything together, except reserve 1/2 cup cheddar cheese. Put the mixture into a baking dish then top with the reserved cheddar cheese. Bake at 350 for 30 minutes, until bubbling. Serve with tortilla chips, celery and carrots sticks (see my note below).
This is one of our favorites! This recipe came from my cousin Chuck's wife Sarah. I have made it a gazillion times (at least). It is easy to make and versatile. My husband and his friend have been experimenting with this recipe since we have it so much. They have come up with putting it on soft tortillas and wrapping them up then cutting them, pinwheel style. It tasted wonderful. They did it after it came out of the oven (while it was still hot) but I'd like to try making pinwheels with it before baking it.
Friday, March 6, 2009
Bread Machine Cinnamon Rolls
I thought these sounded good. The ingredients are all items I would keep in my pantry anyway. Plus, I get to use my bread machine! I love finding recipes for my handy little appliances!
http://www.thehealthyhomeschool.com/cinnamonrolls
http://www.thehealthyhomeschool.com/cinnamonrolls
Wednesday, February 4, 2009
Our Favorite Meatloaf
I keep the ingredients for this recipe on hand at all times! It is very versatile!
2 pounds ground turkey (or ground beef) - much less greasy with ground turkey
3-4 slices of bread, toasted and crumbled up (or 1/2 cup breadcrumbs)
1 envelope onion soup mix (or 1 diced onion or 2 Tbsp dried minced onion)
1 can condensed vegetable soup (can be beef or vegetarian vegetable )
1 egg
Worchestire Sauce to taste
Salt and pepper to taste
Ketchup
Mix everything together except the ketchup. Put in a loaf pan then top with a thin layer of ketchup. Bake at 400 degrees for 1 hour.
There's also lots of great, easy to make, frugal-minded recipes at the Grocery Cart Challenge Recipe Swap
2 pounds ground turkey (or ground beef) - much less greasy with ground turkey
3-4 slices of bread, toasted and crumbled up (or 1/2 cup breadcrumbs)
1 envelope onion soup mix (or 1 diced onion or 2 Tbsp dried minced onion)
1 can condensed vegetable soup (can be beef or vegetarian vegetable )
1 egg
Worchestire Sauce to taste
Salt and pepper to taste
Ketchup
Mix everything together except the ketchup. Put in a loaf pan then top with a thin layer of ketchup. Bake at 400 degrees for 1 hour.
There's also lots of great, easy to make, frugal-minded recipes at the Grocery Cart Challenge Recipe Swap
Cake Mix Cookies
These cookies are easy to make out of items you probably already have in your pantry. You can make any combination of cake mix flavors and chips that you have on hand. You can also leave the chips out entirely.
1 box cake mix
2 eggs
1 stick butter, softened
1 Tablespoon oil
1 teaspoon vanilla
1 cup chips, optional
Mix everything together except the chips. next, add the chips if you are using them. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Let cool on the pan for at least 1 minute then move to a wire rack. Make about 3 dozen.
Here are some good combos to try:
Yellow cake mix with semi-sweet chocolate chips
Chocolate cake mix with mint chocolate chips
Strawberry cake mix with vanilla chips
1 box cake mix
2 eggs
1 stick butter, softened
1 Tablespoon oil
1 teaspoon vanilla
1 cup chips, optional
Mix everything together except the chips. next, add the chips if you are using them. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Let cool on the pan for at least 1 minute then move to a wire rack. Make about 3 dozen.
Here are some good combos to try:
Yellow cake mix with semi-sweet chocolate chips
Chocolate cake mix with mint chocolate chips
Strawberry cake mix with vanilla chips
Friday, January 30, 2009
Honey Whole Wheat Bread (uses bread machine)
1 1/8 cups warm water
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons melted butter (or vegetable oil)
1 packet active dry yeast
Option 1:
Add ingredients according to manufacturer's directions for your bread machine. Use the wheat bread cycle and light color setting.
Option 2:
Add ingredients according to manufacturer's directions for your bread machine. Use dough cycle. When machine is finished, punch down the down and transfer to a greased loaf pan. Cover with plastic wrap and let rise (about 45 minutes). Bake at 350 for 25 minutes. I like to brush the loaf with melted butter when it comes out of the oven.
I make this bread alot. This is my variation but you can click here for the original recipe.
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons melted butter (or vegetable oil)
1 packet active dry yeast
Option 1:
Add ingredients according to manufacturer's directions for your bread machine. Use the wheat bread cycle and light color setting.
Option 2:
Add ingredients according to manufacturer's directions for your bread machine. Use dough cycle. When machine is finished, punch down the down and transfer to a greased loaf pan. Cover with plastic wrap and let rise (about 45 minutes). Bake at 350 for 25 minutes. I like to brush the loaf with melted butter when it comes out of the oven.
I make this bread alot. This is my variation but you can click here for the original recipe.
Wednesday, December 17, 2008
Crockpot Chicken Recipe
Take a thawed whole chicken (like the ones that are around $5). Wash it off. Take aluminum foil and make balls with it - about the size of a softball. Line the bottom of your crockpot with the balls of aluminum foil. Put your chicken on top of the aluminum foil balls. Put any kind of herbs/spices you like on top of the chicken. You don't need to add any liquids or anything else. Cover and turn on low for about 7-8 hours.
I call this my "5 Minute Dinner". As long as my chicken is thawed, it is super fast and easy to make.
I call this my "5 Minute Dinner". As long as my chicken is thawed, it is super fast and easy to make.
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