A Cookbook Blog

Chicken Noodle Soup

2011-12-05T08:50:00.001-08:00

I found this recipe online and fell in love with the simplicity of this dish. So good, so simple, and easy to make!

The Ingredients:

6 cups water
4 chicken breasts
1 tsp salt
1 onion
1 cup of thinlysliced carrots
2 TBS. Better than Bouillon (Chicken Flavor, of course)
1/2 cup finelydiced celery-(I don't always add celery) it's good either way
2/3's bag of Homestyle Egg Pasta (or homemade noodles)
The Instructions:
In a large stockpot combine water, chicken and salt. Boil until chicken is cooked completelythrough. Remove the cooked chicken into your kitchen aid and (with the cookie paddle) shred your chicken (30 seconds on the lowest speed). Keep the broth. Coverthe chicken with plastic wrap so it doesn't dry out. Strain the broth to get a nice clear broth for the soup and put itback into the stock pot.

Peel onion and dice. Combine 1/2 c. of water and onion in a food processor. Puree for30 seconds, add to the chicken broth. Add carrots, bouillon and celery.Bring to a boil, then add noodles. Cook the noodles untildone, 15-20 minutes. Add the chicken. If you needto add more liquid to the soup, either add a can of Swanson's chicken broth orwater and season with more of the chicken bouillon to taste.Add bouillon granules and pepper to taste.

Pineapple Beef

2011-11-20T15:25:00.001-08:00

This recipe was given to me by one of my favorite people ever. My cousin told me about this dish, and I must admit, I was skeptical... But then I ate it. Consider me schooled! This was fabulous! Thanks, Ju!

The Ingredients:

1 lb Beef (ground or chunk)

onion

green bell pepper

garlic

2 Tbs cornstarch

1/3 cup brown sugar

¼ cup red wine vinegar

3 Tbs soy sauce

1 can pineapple tidbits, separated from juice (keep juice)

The Instructions:

Brown beef with onion garlic and bell pepper. In a separate bowl mix cornstarch, brownsugar, vinegar, soy sauce, and pineapple juice together. Add sauce to beef. Simmer about 15-20 minutes. Add pineapple and warm through. Serve over rice.

Banana Cream Pie

2011-11-20T15:20:00.001-08:00

I wanted to make a good banana cream pie from scratch- you know, none of that instant pudding kind? Yeah- this recipe is pretty fabulous! Enjoy it!

The Ingredients:

¾ c. white sugar

1/3 c. flour

¼ tsp. salt

2 c. milk

3 egg yolks, beaten

2 T. butter

1 ¼ tsp. vanilla extract

1 (9-inch) pie crust

3 bananas

The Instructions:

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirringgently. Cook over medium heat, stirringconstantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove fromthe burner. Stir a small quantity of thehot mixture into the beaten egg yolks, and immediately add egg yolk mixture tothe rest of the hot mixture. Cook for 2more minutes, while still stirring. Remove the mixture from the stove and addbutter and vanilla. Stir until the whole thing has a smooth consistency. Slice bananas into the cooled baked pastryshell. Top with pudding mixture. Bake at 350 for 12 – 15 minutes. Chill for an hour.

Rice Pudding

2011-11-20T11:57:00.001-08:00

This recipe is TO DIE FOR! My husband and I loved the creamy texture, and it was awesome to start with cooked rice, therefore cutting the cooking time down by half! :)

The Ingredients:

3 c. cooked rice

4 c. milk

2/3 c. sugar

½ t. salt

2 eggs beaten

2 T. butter

1 tsp. vanilla

The Instructions:

Combine rice, 3 c. milk sugar and salt. Cook over medium heat until creamy. Stir in 1 c. milk and egg. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter andvanilla. Cool and serve. Good both warm and cold.

Ranchiladas

2011-04-20T13:11:00.000-07:00

Now THIS recipe is a real winner with my kids. They don't really like the whole "spicy" part of mexican food (ah- who am I kidding? Neither do I). So when I came across this recipe I knew I had to try it. Not only is it fantastically tasty, but it isn't too spicy at all and can easily be "spiced up" for those who prefer a little heat!

The ingredients:

4 boneless, skinless chicken breasts, cooked and shredded (or diced)
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups salsa (we prefer mild)
2 cups shredded cheese
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The instructions:

In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with the ranch sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa to the small bowl of ranch sauce and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).

Hamburger Noodle Skillet

2011-04-20T12:51:00.001-07:00

Okay so who here HATES Hamburger helper? Really? ME TOO! To me, it tastes completely chemical. Something about it just rubs me wrong. But I love the idea of a meat and noodle skillet dish, and so when my cousin (Thanks Katie!) introduced me to this one, I was over the moon! I love it, and so do my kids.

The ingredients:

1 lb (or less) ground beef (or sausage)

1 1/2 cups elbow macaroni

1 teaspoon chili powder

1 (15 oz) can tomato sauce

15 0z water (just use tomato sauce can)

1/4 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon sugar

salt and pepper to taste

Sour cream, for garnish

Brown meat over medium high heat in a large skillet with a tight fitting lid. Drain grease and add all remaining ingredients. Bring to a boil then stir, cover and reduce heat to low. Simmer and stir occasionally until the sauce is thick and the pasta is tender. Serve with a dollop of sour cream on top for a creamy tomato sauce.

You may add water 1/2 cup at a time if the pasta isn't cooked and it seems the sauce is becoming too thick.

(My kids like me to mix the sour cream right into the dish. I also, usually only use about 3/4 pound of ground beef.)

Split Pea Ham and Barley Soup

2011-04-20T12:45:00.000-07:00

Now, I must admit I have never been much of a fan of soups. But LATELY... I guess this winter was just the right kind of cold and I got on a soup and stew kick that left me in LOVE with some new recipes. This one in particular is so fantastic. Super creamy and smooth, without all the cream and butter! And the barley adds just the right touch of chewiness that I so very much love. PLEASE try it, and I bet you, too, will love it! (Picture and recipe courtesy of MelsKitchenCafe.com)

The ingredients:

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

The instructions:

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s okay if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately. Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before reserving.

(Brown rice makes an excellent barley substitution!)

Coconut Chicken

2011-04-20T12:41:00.000-07:00

I was introduced to this recipe by the friend of a friend. After a little bit of tweaking, I found this recipe to be absolutely FANTASTIC! So sweet, and light, and wonderful. And for those trying to eat healthy- I recommend skipping the sauce and pairing this with a nice sweet and sour sauce or something along those lines.

The ingredients:

2 pounds chicken tenders or breasts

1/4 cup butter

13-ounce can coconut milk, divided

1 cup sugar, divided

2 1/2 c coconut flakes, divided

1 (8-ounce) package cream cheese, room temperature

The instructions:

Boil chicken 20 minutes. Make sure it is thoroughly cooked. Drain water. Heat butter in pan on medium-low. In one bowl, mix together 1 cup coconut flakes and 1/2 cup sugar. In another bowl, mix together melted butter and 1/4 cup coconut milk. Dip chicken into butter/coconut milk mixture, then roll chicken around in sugar/coconut flake mixture. Bake in oven at 375 degrees for 15-20 minutes until golden and caramelized.

In a small sauce pan combine cream cheese and coconut milk and stir over med-low heat until completely combined. Add rest of ingredients and turn down to low hear. Let sauce stand until ready to serve. Spoon over chicken and prepared rice. (If you want, feel free to sprinkle this dish with chopped macadamia nuts!)

Coconut Pastries

2010-11-22T08:00:00.000-08:00

There is just something down home and yummy about this treat. It has become a family favorite of ours over the last two years, and a Thanksgiving tradition. If you love coconut, this recipe is a MUST HAVE.

The Ingredients:

1 package Puff Pastry

3 eggs

1 cup of milk
1 cup of sugar
1 cup of coconut
1 tsp vanilla extract
Powdered sugar for garnish

The Instructions:

Unroll the sheets of puff pastry and cut each one into 9 squares.

Place on a cookie sheet bake in a 400º oven until done. Remove from oven and cool down completely.

In the meantime, in a pan, add the eggs, milk, sugar, coconut and vanilla.

Cook over medium heat until it thickens, remove from heat and allow to cool down.

Open each pastry square and add a tablespoon of the filling or a little more. Sometimes I overdo it just because I love it so much.

Cover back up and sprinkle with powdered sugar. YUM!

Condensed Cream of Soups

2010-04-22T15:00:00.000-07:00

My son has recently been diagnosed with an allergy to milk, and this revelation has really thrown a kink in my regular cooking plans... Sooooo- I have begun my quest to find recipes for some of my regular dairy filled foods, that I can substitute with non-dairy options. To start, here is a couple Cream Soups to substitute out with the canned stuff.

Cream Of Chicken Soup (Condensed)

Makes two can's equivalent

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (separated) (I used goats milk)
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Cream of Mushroom Soup (Condensed)

Makes 1 can's equivalent

1 c Mushrooms,Sliced
1/2 c Onion,Chopped
1/2 c Low Sodium Chicken Broth
1 T Parsley
1/4 t Garlic Powder
2/3 c Non Diary Creamer or milk (I will be using goats milk or soy milk)
2 T Cornstarch

1. Cook mushrooms, onion and spices in the chicken broth until soft.
2. Process in a blender or food processor until well pureed. Leave some out if you like mushroom chunks in your soup.
3. Shake together creamer and cornstarch until dissolved. Cook and stir until thick.
4. Stir in veggie mixture.

Creamy Cauliflower Salad

2009-07-11T06:35:00.000-07:00

Alrighty- now before you write this one off, lemme tell you a bit about the circumstances... First off, I am well on my way out of my first trimester of pregnancy. As most previously pregnant women know, cravings can be killers. You HAVE TO HAVE what you WANT- RIGHT NOW! Well, a few days ago, my craving was for chicken and cream cheese enchiladas. (No worries- I will post that recipe next!) So- I made them for dinner! While the enchiladas were in the oven, I was reminded of a ladies only dinner party I was supposed to be attending. The theme? SALAD. CRAP CRAPITY CRAPUMS! I wasn't gonna be able to have my enchiladas! So I grabbed my salad and ran for the door, wish my husband and two kids happy enchilada eating. I was pretty bummed about having salad for dinner- until I took a bite of this salad. Oh. My. GOSH! This salad is so creamy and yummy and amazing, I hounded the poor woman who brought it until she PROMISED to send me the recipe. When I got home, the recipe was in my email inbox. (Thanks Marilyn!) Now the real kicker? It's main ingredient is one of my LEAST FAVORITE ingredients in the WORLD. I HATE the stuff! So does my husband. And my kids! But we ALL love this salad. It is so good, I actually forced myself to buy a large jar of the gastly ingredient just so I can make this salad more often... Now, on with the recipe.

The ingredients:

3/4 c. miracle whip
1/2 c. ranch dressing
1/4 c. grated parm cheese (you can use the kind you shake from a can, but I used the grated stuff from the deli--either way works)
1/4 c. sugar
1/4 c. chopped red onion
8 oz. crumbled cooked bacon
1 head cauliflower, cut into bite-sized pieces
6 c. torn lettuce

The instructions:

Mix all ingredients but the last two. Once fully incorporated, toss lightly with the cauliflower and lettuce. Serve immediately as the lettuce will wilt the longer the dressing is on it.

YUM YUM YUM YUM YUM!!!

Vanilla Panna Cotta

2009-07-10T11:59:00.000-07:00

I can honestly say I have never had panna cotta before this. And I am SO SAD to have missed out on such a great cool treat! Seriously! It is SO GOOD! It is light, creamy, mild, and very refreshing. This recipe was originally given to me by a lady I know (Thanks Jeri!), and though I tweaked it a bit, the recipe is still just as fabulous!

The ingredients:
1 cup buttermilk
1/2 cup milk
1/2 cup heavy cream
2 tsp vanilla
1/4 heaping cup sugar
1 (1/4 oz.) packet unflavored gelatin

The Instructions:
1. Put 3 tbsp. water in a small bowl, pour gelatin over the top and mix. Let the gelatin dissolve in the water.
2. Heat sugar, milks and cream in a saucepan until sugar dissolves (don't boil or let it get too hot).
3. Add gelatin to milk/cream mixture and whisk to make sure it is completely incorporated with no lumps. Add vanilla.

4. Let mixture sit for 15 minutes.

5. Divide cream mixture between 4-5 ramekins (or other serving dishes). Place in fridge until set- may take up to 6 hours so plan ahead!

6. Serve with fresh fruit ( 2 cups cleaned, prepared fruit, mixed with 1/4c. sugar-- refridgerate for 2 or more hours), or jam/fruit syrup. (I used some homemade raspberry jam for some, and apricot syrup for others. Both were FANTASTIC!)

To serve you can either leave it in the ramekin or place serving dish by running a butter knife around the edge before inverting it onto the plate. (Thanks to Jeri for the pictures!)

Sugar Cookies

2009-05-04T13:22:00.000-07:00

Oh my goodness, these cookies are like heaven in your mouth! I am amazed at how soft, and sweet they are! I was introduced to these at an auction a few weeks ago. I won a dozen frosted sugar cookies, got them home and they mysteriously disappeared in just under 48 hours! The worst part? I ate 9 of them... Yeah. They are THAT good. I called the maker of these cookies and begged her to share her recipe, which she did without hesitation. Thanks Natalie!

The ingredients:

1/2 c. sour cream

1 tsp. baking soda

1 c. TUB margarine or butter (not stick- must be spreadable)

1 1/2 c. sugar

1 egg

1 T. vanilla

1/2 tsp. salt

1/2 tsp baking powder

3 1/2 - 4 c. flour

The instructions:

In a small bowl mix sour cream and baking soda. Set aside. Cream together margarine and sugar. Add the egg, vanilla and salt. Mix well. Add sour cream mixture, then baking powder and flour. Freeze dough for 2 hours or refrigerate overnight. Roll out onto a floured surface to 1/4 inch thickness and use cookie cutters for desired shapes. If dough gets too soft, put back in freezer for an hour or so until it is workable again.

Bake at 375^ for 10 minutes. DO NOT over bake them.

Frost with your favorite frosting and decorate as necessary.

The frosting I used was pretty simple, and super tasty... I used equal parts butter and shortening then added a capful of vanilla and a splash of milk followed by as much powdered sugar as I needed to get a good thick consistancy. Add a bit of food coloring and viola! Easy enough... but I don't use a recipe for it, so it's hard to add measurements....

Seriously, folks- these cookies are OOBER TASTY!

Pineapple and Green Chile Pork Burritos

2009-04-24T07:02:00.000-07:00

I found this recipe online this last week, and can I just tell you how ABSOLUTELY AMAZING it is? I was very happy with how this turned out. My only word of advice? Make sure you are as close to right on as you can be with the weight of the meat, if you have too much it could be a bit dry...

The ingredients:

1 lb. boneless pork chops (I used thick cut chops)

1 (8 oz.) can crushed pineapple

1 cup salsa verde (green salsa, or tomatillo salsa- it's all the same)

1 (4 oz.) can green chiles

1/3 cup brown sugar

The instructions:

Combine all ingredients in the crockpot. Cook on high for 5-6 hours or on low for 8-10. I definitely recommend cooking it on Low. It shreds easier. Using tongs, squeeze the chops to shred the meat. Serve on flour or fresh corn tortillas with some lettuce, cheese, rice, and tomatoes or any other burrito toppings. For my rice, I used white rice and added a bit of lime juice and cilantro.

This recipe is SO TASTY! And for those of you in my neck of the woods, it is nothing like Cafe Rio (or Costa Vida) pork, but it IS sweet and very VERY good!

Easy Creamy Lasagna

2009-04-20T17:19:00.000-07:00

This recipe is really just an adaptation of two different lasagnas. The first was a classic lasagna as presented on the back of the Ronzoni Healthy Harvest Whole Wheat Lasagna Noodles box. And the second was fed to me at a neighborhood dinner. Since the maker of the second lasagna doesn't use a recipe, per se, I combined her secret ingredient with a typical recipe and the result was delicious!

The ingredients:

1 lb. ground beef

1 (26 oz.) jar spaghetti sauce

1 1/2 c. water

1 3/4 c. ricotta or small curd cottage cheese (I actually prefer cottage cheese)

2 c. shredded mozzarella or Monterey Jack cheese

1/2 c. grated parmesan cheese

2 eggs

1/4 c. chopped fresh parsley (or 2 T. dried parsley)

1/2 tsp. salt

1/4 tsp pepper

1 (16 oz.) container sour cream (<--SECRET INGREDIENT)

9-12 pieces lasagna noodles, uncooked

The instructions:

Heat oven to 350^F. In a 3-quart sauce pan over medium high heat, brown meat, and drain. Add spaghetti sauce and water. Simmer for about 10 minutes. Meanwhile, in a medium bowl, stir together ricotta,half the mozzarella, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 c. meat sauce on the bottom of a 9 X 13-inch pan. Spread 6 heaping spoonfuls of sour cream on top of the meat sauce in pan. Arrange 3-4 UNCOOKED noodles over top of sauce. Cover with more sour cream, and 1 cup sauce. Spread half of cheese filling over sauce. Repeat layers of lasagna, sour cream, meat sauce, and cheese filling. Top with layer of lasagna and remaining sauce 6 more spoonfulls of sour cream. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

((Seriously, folks- the sour cream makes all the difference! It is SO GOOD!))

Granola

2009-04-15T13:51:00.000-07:00

This recipe is so EASY! It is also one of my favorites. For some reason I am much more fond of brown sugar as a sweetener as opposed to honey. So maybe that is why this recipe appeals tome. One way or another, it is so easy and practically fool proof!

The ingredients:

1/2 c. butter

1/2 c. brown sugar

1/2 tsp. vanilla

2 c. rolled oats

1 c. coconut

The instructions:

Melt butter then stir in brown sugar. Add remaining ingredients and pack into a 9X13 inch dish. Bake in a 325^ oven for 25-40 minutes (depending on how crunchy you want it). Either cut into bars, or crumble up and put in a large can to use as a snack, or yogurt topping.

((If you want you can also add raisins, flax, bran, nuts, craisins, chocolate chips, etc.))

Cheesy Eggs and Toast

2009-04-15T07:05:00.000-07:00

This recipe was introduced to me by my husband. His mom always called it Eggs Benedict. Which was NOT the same. My husband ordered eggs benedict a few years back at a restaurant and was, quite frankly, disgusted by what he was served. The next day I made him his mom's cheesy eggs and toast. It is an Easter tradition in our house. As are egg salad sandwhiches.

The ingredients:

3 T. butter

3 T. flour

1 1/2 c. milk

1-2 c. grated cheddar cheese

salt and pepper

3-4 hard boiled eggs, chopped up or diced

Toast

The instructions:

In a medium sauce pan melt butter over medium heat. Add flour and stir with a whisk until the roux turns a golden color (about 2 minutes or so). Quickly add all the milk and stir with a wisk until mixture boils. Add salt, pepper and cheese. Once the cheese is melted, add chopped boiled eggs.

Serve over warm buttered toast. OH so yummy!

Corned Beef and Cabbage

2009-03-27T08:08:00.000-07:00

So for St. Patrick's day, I make Corned Beef and Cabbage every year. Last year, I made one that was (for lack of a better description) "Eh." So this year I did a bit more searching for the RIGHT recipe. And I do believe I found it! This is adapted from cooks.com.

The ingredients:

1 (2 1/2 - 3 lb.) corned beef
3 cloves garlic, peeled and sliced
1 lb white onions, peeled (or a couple handfuls of dehydrated onion)
1 can beef (or chicken) broth
2 cups water
3-5 potatoes (I used plain ol' idaho baking potatoes), sliced in 1/4 inch slices
1 lb baby carrots
1/2 to 1 head cabbage (to taste or as much as fits!), quartered and de-cored

The instructions:

This is prepared in a pressure cooker for best results. Place water and broth in cooker with rack. Cut slits in beef and place sliced garlic in the slits. Place meat on rack. You may need to adjust the amount of water/broth based on the size of the beef and the size of the pressure cooker (the instruction manual should tell you how much). Close cover and cook on medium high until rocking. Turn down to medium(it should continue to rock) and cook for 1 hour. Run pressure cooker under cold water to release pressure. Once safe, open lid and add all the vegetables and as much cabbage as you can fit until it hits the "full line."

Replace lid and cook on medium high heat until rocking. Lower heat to medium and cook for 5-7 minutes. Run under cool water again until pressure is released, then removed lid and serve!

((I suspect this recipe would be fantastic if crock potted. I would suggest you cook the meat for 8-10 hours on low. Adding the veggies about half way and adding the cabbage an hour or so before serving since cabbage cooks quickly. If any of you try this in the crock pot PLEASE lemme know how it turned out!))

**UPDATE**

I DID make this in the crockpot, and it was fantastic! Enjoy!

8 Can Enchilada Soup

2009-03-27T07:58:00.000-07:00

I found this recipe online, and was pretty happy with the flavor. Spicy, but not too much. MY husband is unable to eat corn, so most taco/enchilada soups are out of the running. I was excited to finally find one I could make! Enjoy!

The ingredients:
2 cans chicken broth
2 cans cream of chicken soup
1 can corn
1 can white chicken breast
1 can northern white beans
1 can Rotel tomatoes (whichever flavor you like best- I like mild...I'm a pansy.)

The instructions:
Add all cans not drained in a large pan and heat through. Just until it boils then turn down the heat. Serve with tortilla chips, sour cream, avocado, and cheese.

Creamy White Chili

2009-03-03T08:45:00.000-08:00

This recipe has become a family favorite of ours. It is mild in spice, and has such a unique flavor for a chili. It is also pretty easy to make, and therefore is a winner in my books.

The ingredients:

1 lb boneless skinless chicken breasts

1 medium onion

1 ½ tsp garlic powder

2 15 oz cans white beans rinsed and drained

1 4 oz can chopped green chilies

1 tsp salt

1 tsp dried oregano

½ tsp pepper

¼ tsp cayenne pepper (more or less as preferred)

1 tsp ground cumin

1 14.5 oz can chicken broth

1 can green beans (chopped)

1 cup sour cream

½ cup whipping cream

The instructions:

In a crockpot add chicken onion and garlic powder. Add broth, chilies, and seasonings and cook on low for 4-6 hours until chicken is cooked through. Take a pair of tongs and squeeze the chicken breasts to shred them (or use two forks). Add white beans, green beans and creams. Continue cooking on low until heated through. Serve immediately.

Peanut Butter Play Dough

2009-03-03T08:26:00.000-08:00

Ask any young child and they will all tell you the same thing... Playing with your food is FUN! This recipe is the perfect one for playing with, in fact it is highly encouraged! My kids get pretty excited when I make this. Not only do they love play dough, but is there anything better than eating your creations when you are done sculpting them?!

The ingredients:

3 1/2 cups creamy peanut butter

4 cups powdered sugar

3 1/2 cups honey

4 cups dry milk powder

The instructions:

Cream together peanut butter and powdered sugar in a large bowl. Beat in honey. Fold in milk powder. More milk powder can be added if dough seems too sticky. Divide into 15 equal portions and store in refrigerator or freezer until ready to use. Can be refrigerated for up to five days. Do not reuse.

Stuffed Bell Peppers

2009-02-20T07:43:00.000-08:00

I have never been much of a fan of bell peppers. Though admittedly I have grown up a little and as my taste buds continue to die, I have found that I don't mind bell peppers so much these days. I DO prefer yellow or red peppers over green, though! This recipe was surprisingly simple, and OH SO TASTY. Don't believe me? Try it and see!

The ingredients:

1 lb. ground beef

1 small onion, diced

1 1/2 c prepared rice

6 medium to large bell peppers

2 (15 oz) cans tomato sauce

1/2 cup honey, separated

grated cheese

The instructions:

Dice onion and place in a skillet, add ground beef and brown however you prefer seasoning to taste with salt, pepper and garlic salt. Once the meat is cooked, add the cooked rice. Add 1 can tomato sauce and a HEAPING 1/4 cup of honey. Simmer on low while you prepare the bell pepper.

Cut the bell peppers in half and remove seeds and membrane. Cut the stem off and place side by side in a 9X13 baking dish. Pour meat mixture into each bell pepper "boat." In a small bowl combine the remaining can of tomato sauce and another HEAPING 1/4 cup of honey. Microwave for about 30 seconds to better incorporate the honey and tomato sauce. Stir well then pour the sauce over the stuffed bell peppers.

Bake at 350 for 1 hour or until peppers are cooked to desired done-ness. Remove from the oven and sprinkle with grated cheese. Serve once cheese melts a bit.

((YUMMY! This recipe makes a lot. I cut it in half and was easily able to serve this to my small family of 4 (With leftovers for the hubby to take to work). Also, the filling freezes well, so feel free to make a full batch and freeze half if you have a small family.))

Ham and Noodles

2009-02-05T19:24:00.000-08:00

Okay, so this one sounds a bit off, but it is SO GOOD! I mean, I was surprised by how much I liked it since in general, I don't like ham. Our neighborhood did a recipe swap a while back and this was one of the recipes that was swapped. I am so glad that Nik shared this recipe (Thanks Nikola!)

The ingredients:
2 cups uncooked wide noodles (Now I just guess on this since I have no idea how to measure two cups of noodles- I use roughly 3 ounces)
2 Tbs. butter
2 Tbs. flour
1 c. milk
1/2 tsp. salt (optional)
1 cup grated American cheese
1 cup frozen peas
2 cups diced ham

The instructions:
Cook noodles as instructed by packaging. Shorten cooking time by a minute or so since you will be baking this afterward. While noodles are cooking, melt the butter in a small sauce pan. Once butter is melted, stir in flour and cook over medium low heat until the mixture turns a golden brown. Add the milk and cook, stirring constantly until boiling. Take it off the heat and add salt and cheese to the milk; stir until cheese is melted. Once the cheese sauce is finished, and the noodles are cooked, combine them, the ham and the peas. Pour into a 7X11 baking dish (or a 9X9) and cover with foil. Bake at 350* for 30 minutes. Cover with buttered bread crumbs and bake for another 15 minutes.

Oatmeal Cake

2009-01-28T09:02:00.000-08:00

This cake is SOOOOO GOOD! I can't even begin to describe it's goodness to you! The flavor of it is quite similar to the frosting of German Chocolate Cake, but without the nuts (which, in my case is a good thing, since I am allergic to them). Thanks for sharing this recipe with me Cynthia!

The ingredients:
Cake:
1 1/2 c. boiling water
1 c. rolled oats (either regular or quick oats)
1 c. brown sugar, packed
1 c. sugar
1/2 c. oil
1 1/2 c. flour
1 tsp cinnamon
1 tsp. baking soda
1/2 tsp. salt

Topping:
1 stick (1/2 c.)butter or margarine
1 c. brown sugar, packed
1/2 c. milk
1 c. flake coconut
1 tsp. vanilla extract

The instructions:
Preheat the oven to 350^. Grease and flour a 9 X 9 pan (must be a 9 X 9 NOT 8 X 8). Combine water, and oats in a small bowl and set aside. In a large bowl, combine sugars and oil. Mix well. In another small bowl, combine remaining ingredients w/whisk and add to wet ingredients. Add oats and stir well. Put in pan and wrap pan on counter to remove bubbles. Bake for 35-40 minutes.

15 minutes before cake is done, start making topping. Combine the butter, sugar, and milk in a sauce pan. Boil for 5 minutes. Add coconut and vanilla. Prick warm cake with a fork and pour topping over cake. Let it cool and serve warm.

Sweet and Sour Meatballs

2009-01-27T13:12:00.000-08:00

This recipe was given to me by a neighbor about a year ago. It was a family favorite the moment I put it on the table. This is one of the few foods I can get both my girls to eat. Thanks Lori!

The ingredients:
Meatballs
1 lb. extra lean ground beef
1 egg, slightly beaten
dash of pepper
1/3 c. milk
1/3 c. chopped onion
3/4 tsp. salt
1 tsp. Worcestershire sauce
1/2 c. rolled oats

Sauce
1/2 c. brown sugar
1 tsp. prepared mustard
1 tsp Worcestershire sauce
1/4 c. vinegar
1/4 c. barbeque sauce (I prefer Honey BBQ)

The instructions:
Combine all the ingredients for meatballs; mix well. Form into 2" balls. Place in a casserole dish in single layer. Cover with sauce. Combine all sauce ingredients and blend thoroughly. Heat and pour over meatballs. Bake at 350* for 30 minutes. Serve over rice.

((Sometimes I forgo the meatballs and just brown up some ground beef, once cooked I add the sauce to the skillet and let simmer for a few minutes...))

Homemade Big Hunks

2009-01-18T07:35:00.000-08:00

So I remember most of my youth, and one of the memories that sticks out best is my many (MANY) trips to the neighborhood grocery store for candy and soda. Me and my siblings would walk the couple blocks to the nearby Walgreens for a treat, and without fail I would come home with one of two things. Either a half pint of Walgreens brand ice cream (it cost exactly 1.07) or more often than not a Big Hunk and Soda (also- exactly 1.07). I LOVED Big Hunks. So needless to say when I found this FANTASTIC recipe online (I don't remember where) I instantly bought the ingredients to make it.

The ingredients:
1 larger bottle Planters Dry Roasted Peanuts (lightly salted)
3 smaller jars Kraft Marshmallow Cream
2 1/4 cups light corn syrup
2 1/4 cups sugar
1 1/2 tsp vanilla
6 Tbsp butter, melted
1/4 tsp salt

The instructions:
Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. Remover from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated. Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

((The biggest difference here is how SOFT this candy is! It is firm enough to not be sticky, but soft enough to not break a tooth on. Clean up can be a mess, but is OH, so worth it!))

Fake Frostys (Think Wendys)

2009-01-14T19:46:00.000-08:00

Seeing as how I had a very painful procedure done to my mouth yesterday, I get to spend the next three months on a fairly simple diet of soft foods. Or at least small enough bites that I don't need the front teeth to break it into smaller pieces... So with that in mind this next recipe is a GREAT one for a sore mouth. And if you don't have an ice cream maker than you should go buy one! (OR you could look up directions online to make ice cream without a fancy shmancy machine...)

The ingredients:
1 cup heavy whipping cream
1 cup chocolate milk
¾ cup chocolate syrup
1 can evaporated milk
½ can sweetened condensed milk
Chocolate shavings (optional)

The instructions:
Combine all ingredients except shavings and chill for 4-6 hours. Pour into ice cream maker and follow ice cream maker’s directions. When ice cream is beginning to set add shavings if desired.

Coconut Cookies (or Wheatie Cookies- whichever you prefer)

2009-01-09T10:15:00.000-08:00

This recipe is one I was raised with and will forever be my favorite cookie of all time. I know the title sounds suspicious, but honestly- you HAVE to try these cookies before you can knock em, and trust me when I say that there will be no knockin' of these babies! I am not sure where it originates from, other than the fact that it is in my great grandmother's cookbook. One way or the other, it is a fabulous recipe and I would love to know your opinion on this recipe.

The ingredients:
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
2 c. coconut
2 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 c. wheaties (hence the name) or other flake cereal (use bran flakes if it makes you feel better about eating them!)

The instructions:
Cream shortening and sugars. Add beaten eggs and mix thoroughly. Add coconut and mix until incorporated. Sift dry ingredients (or stir with a wire whisk) and add to wet ingredients. Blend in vanilla. Stir in cereal. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 for 12 minutes. DO NOT OVER BAKE.

Enjoy them! They are so easy and chewy... Mmmmm... I may need to go make me some cookies now.

Bourbon Street Chicken

2009-01-09T09:48:00.001-08:00

A few years ago my husband and I were lucky enough to be exposed to some fine dining at a neighboring city restaurant. It was a high-class Chinese food restaurant (I promise, such a thing DOES exist!), and I ordered the orange chicken. I will never forget that food. It was FANTASTIC, and I think one of the most amazing parts of it was the very VERY lightly breaded chicken. I had never experienced breaded food like this. It was slightly crispy, it held in the chicken's natural tenderness, but it wasn't overpowering. Now fast forward a few years to last week. I was doing my typical THANG online and ran across a recipe that sounded good... So, of course, I tried it. And WHAT DO YA KNOW?! It was lightly breaded chicken! The sauce was fantastic too. So without further ado I will pass it on to you!

The Ingredients:
2 lb boneless skinless chicken breasts
2 Tbs. oil (for frying)
4 Tbs. cornstarch

Sauce
1 garlic clove (minced)
1/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

The Instructions:
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. I used a gallon ziplock baggie. Just toss chicken and cornstarch together. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.

In a separate bowl combine all sauce ingredients (I chose to NOT add the red pepper flakes since my kids are anti-spice... Oh who am I kidding- I don't like spice either). Pour into wok or frying pan and bring to a boil. Add chicken back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice!

(picture and recipe found and adapted by Mmm... Cafe)

Bran Muffins

2008-12-16T07:46:00.000-08:00

I know this seems odd- but I do love Bran Muffins! They taste so good when heated up and served with a bit of butter. I am contemplating adding some bananas to the batter before baking. I ate one of these every morning of my first pregnancy. So tasty with the breakfast smoothie to accompany it!

The ingredients:
1 1/4 cup flour
1/2 cup sugar
1 Tbs baking powder
1/4 tsp salt
2 cups All Bran Cereal
1 1/4 cup milk
1 egg
1/4 cup vegetable oil

The instructions:
In large mixing bowl combine Cereal and milk. Let stand until cereal is soft. In a smaller bowl sift together flour, sugar, baking soda, and salt (I add it all to the bowl and use a wire whisk to combine). Add eggs and oil to the cereal. Beat well. Add flour mixture stirring only until combined. Scoop into 12 paper lined muffin cups. Bake at 400ºF for 20 minutes. Store uneaten muffins in a ziplock bag for up to one week (room temperature). These freeze well.

Corn Bread

2008-12-16T07:34:00.000-08:00

This recipe used to be one of my catch-all family favorites... then my husband was diagnosed with a condition that made it so that he could no longer enjoy corn. Since then I have been forced to shelf this recipe. But just because I can't enjoy it, doesn't mean you can't!

The ingredients:
1 can corn drained
1 can creamed corn
1 cup sour cream
1 egg
16-18 oz corn bread mix
1/4 cup melted butter

The instructions:
Mix all ingredients together and put in an ungreased 9X13-baking dish. Bake at 350ºF for 55 min.

It's as easy as that! Enjoy!

Crock Pot Honey BBQ Ribs

2008-12-03T08:17:00.000-08:00

I think this may be one of my favorite meals of all time. Especially good in the winter. It gives you that smoky flavor as though you slaved over an outdoor grill to prepare this tasty dish. It is so tender that turning it into a BBQ pulled pork sandwich is a snap! The key to this fake barbecued flavor is the liquid smoke. IT adds the perfect touch or smoke.

The ingredients:
3 lbs. boneless pork ribs
1/2 tsp. garlic salt
1/2 tsp. pepper
1 c. ketchup
1/2 c. brown sugar
1/2 c. honey
1/4 c. spicy brown mustard
2 T. Worcestershire sauce
1 1/2 tsp. liquid smoke

The instructions:
Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain
and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper,
ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid
smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours.
Serve with rice. Or shred and serve on rolls.

(This recipe freezes well. Double the batch, and freeze half for a future dinner.)

Chicken and Black Eyed Peas

2008-12-03T08:00:00.000-08:00

It is that time of year when I find myself extra busy, with too much on my plate and not enough time in my day. So, of course, I have a very good relationship with my crock pot! There is nothing quite so nice as preparing your dinner early in the day and then not needing to worry about it anymore! This recipe is simple, and delicious! A true family favorite. My daughters especially love the "beans" (black eyed peas).

The ingredients:
1 (16-oz.) can diced tomatoes
2 tsp. salt
1 (16-oz.) can black eyed peas, drained and rinsed
2 tsp. rosemary
1/4 tsp. pepper
1 (8-oz.) can tomato sauce
1 bone in chicken (whole or cut into pieces)
1/4 c. water

The instructions:
Mix everything together in crock pot and cook on high for 1 hour then on low for 6 more. OR- Cook in pressure cooker until rocking, turn down heat and allow to rock for 15-20 minutes. Serve over rice.

(It is pretty heavy on the rosemary- feel free to cut it back if you don't love rosemary as much as we do!)

Breakfast Smoothie

2008-12-02T10:05:00.000-08:00

A few years ago when I was still working full time, my hubby and I had a hard time coming up with breakfast on the fly. Cereal never seemed to cut it for us, and we would find ourselves starving within a couple hours. So we created this recipe. Not only is it good, but you can change it up daily. What a great way to start the day!

The ingredients:
1 c. juice (any kind)
2 heaping T. yogurt (Vanilla, or any other flavor)
1 frozen banana (break into pieces before freezing, store in freezer bags)
1 handful frozen fruit (preaches, berries, melon, etc.)

The instructions:

Add everything to a blender...

...and blend away!

If smoothie is too thick, add more juice, if too thin, add yogurt or more fruit.

You may have to chase away some rascals who like to eat your ingredients...

This specific concotion was Cran-Grape juice, banana, peaches, and vanilla yogurt, and it was a smash hit with my littlest monkey...

(This really isn't so much a recipe as it is a concept. My favorite combos are: White cranberry peach juice, with peaches, and either vanilla or raspberry yogurt, Orange juice with strawberries and vanilla yogurt.)

Oatmeal Bread

2008-12-01T11:46:00.000-08:00

I don't know about you, but I am not the best bread maker in the world. In fact, I have a hard time with bread in general. For years if it wasn't a bread machine recipe I wouldn't even attempt it. But recently I went on a domestic kick and decided to try my hand at homemade bread again. I was given a recipe from a lady in my neighborhood (Thanks Natalie) and I decided to give it a whirl. And guess what?! It was WONDERFUL! I now make bread every week (usually on Mondays) and this specific recipe is a family favorite.

The ingredients:
1 c. quick oats (must be quick- not regular)
2 c. boiled water
2/3 c. brown sugar
3 T. oil
2 tsp. salt
2 pkgs. yeast (or 2 Tbs. yeast)
1/3 c. warm water
5 c. white flour (must be white- wheat overpowers the oatmeal)

The instructions:
Pour 2 cups boiling water over the oats. Stir and add brown sugar, oil, and salt. Set aside to cool. Meanwhile, dissolve yeast in 1/3 c warm water. When oatmeal is cooled down to lukewarm, add flour and yeast. Knead in the bowl until well combined. Dough should peel off hands when ready. Rise to double. Divide dough in half. Shape and put in well greased loaf pans. Rise until double. Bake at 350° for 40 minutes.

(This bread is AMAZING! And feel free if you want to, to add some dough enhancer or gluten, but it really doesn't need it...)

Crock Pot Chili

2008-11-30T09:19:00.000-08:00

Since I am sharing some of my favorite Sunday dinners, I figured I would add this one in as well. I adapted this recipe 5 years ago or so. It is a family favorite at my house.

The ingredients:
1 lb. Ground meat (turkey, hamburger, or pork)
1 lb. Sausage
2 cans Beans (whatever you have on hand…I like black beans)
1 can Tomato sauce
1 Bell pepper, diced
1 can Tomatoes
2 cups Diced fresh tomatoes (or another can)
½ cup Onion flakes (or one fresh onion, diced small)
1 clove Garlic
1 package chili seasoning or 4 Tbs. Chili powder

The instructions:
Brown meat, and add to crock-pot. Add all other ingredients, and let simmer on low for about 6 hours. Serve with tortilla chips, and cheese.

(Feel free to add more spice if you like it hot, or if you have hot sensitive kids, add a bit of sour cream to their bowl to tone down the spice a bit.)

Crock Pot Chicken Burritos

2008-11-30T07:47:00.000-08:00

Happy Sunday! Hope everyone had a great Thanksgiving. And hopefully some of you scored some majorly awesome deals on Friday! On to dinner!

On Sundays I love nothing more than to crock pot a simple meal to make my dinner prep time almost non-existent. This recipe in particular is extremely easy to make and I would be willing to bet good money that most of you have the ingredients on hand right now. I LOVE this recipe, and I absolutely appreciate my neighbor for giving it to me. Thanks Mindy!

The ingredients:
1 lb. boneless skinless chicken breast (can be frozen)
1 can cream of chicken soup
1 cup salsa
1 cup minute rice (or regular rice, but will have to adjust cooking time)
1 can beans (I prefer black beans, but any kind will do)

The instructions:
Combine chicken, soup and salsa. Let cook on low for 8 hours or high for 4-6 (may need to cook longer if you start with frozen chicken). Chicken is done when it falls apart when squeezed with a pair of tongs. Shred chicken up and add rice and beans. If using minute rice, cook for 15 more minutes. If using real rice, you will need to cook for about an hour.

Serve on flour tortillas with lettuce, more salsa, sour cream, tomatoes, and any other toppings you would like.

Soft Ginger Snaps and Pumpkin Dip

2008-11-25T12:25:00.000-08:00

Anyone who loves pumpkin pie will love this dessert. Its a new twist on an old tradition. Sweet, creamy, and exceptionally tasty, these cookies (along with the accompanying dip) are like a mini pumpkin pie in your hand.

Gingersnaps

The ingredients:
2 c. sugar
1 1/2 c. shortening
1/2 c. molasses
2 eggs
4 c. flour
1 tsp. salt
4 tsp. baking soda
1 tsp. cloves (less if you prefer)
1 tsp. ginger
2 tsp. cinnamon

The instructions:
Beat sugar, shortening, molasses, and eggs until light and fluffy. Combine remaining ingredients. Add sugar to mixture. Roll into 1" balls. Roll in sugar. Bake at 350* for 9 to 12 minutes. Serve with pumpkin dip.

(Dough balls freeze well- you can make them one or two at a time!)

Pumpkin Dip

The ingredients:
1 (15-oz.) can pumpkin (NOT pumpkin pie filling)
2 c. powdered sugar
8 oz. cream cheese
3/4 tsp. cinnamon
1/2 tsp. nutmeg

The instructions:
Cream sugar and cream cheese. Fold in pumpkin, blending well. Fold in cinnamon and nutmeg. Keep refrigerate when not in use.

(Enjoy! But don't blame me when you hop on that scale next week!)

((Pictures coming soon!))

Dessert Cheese Ball

2008-11-25T11:31:00.001-08:00

Everyone knows that kids and husbands are some of the biggest pests come Thanksgiving Day. We love them, oh yes- there is no doubt about that, but what is more frustrating than spending all day in the kitchen slaving away only to be interrupted every 20 minutes with, "Mom! I am hungry" or "How much longer 'til dinner?" or fingers in the food... To help ease the waiting time and keep the crowds at bay I suggest appetizers placed just outside the kitchen. One of my favorites? The cheese ball! This ball is not the typical savory, nut covered, ball of goodness. This ball is sweet. And a huge hit at our family parties.

The ingredients:
1 (8-oz.) brick cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners sugar
2 T. brown sugar
1/4 tsp. vanilla
2 c. miniature chocolate chips (or chopped up regular chocolate chips), divided

The instructions:
In medium bowl, beat together cream cheese and butter until smooth. Mix in sugars and vanilla. Stir in 3/4 cup chocolate chips. Cover and chill in refrigerator for 2 hours. Using a rubber spatula (or scraper) remove from bowl and place on plastic wrap. Using the plastic wrap, form into a ball or log. Chill in refrigerator for 1 more hour. Roll ball in remaining chocolate chips before serving. Serve with graham cracker sticks, Nilla Wafers and other cookies.

Raspberry Pretzel Salad

2008-11-25T11:15:00.000-08:00

What is Thanksgiving without a Jell-o salad? This specific salad is the perfect blend of sweet and salty, crunchy and creamy, with a touch of tart added in!

The ingredients:
Bottom Layer
3/4 c. butter
3 T. sugar
2 c. pretzels, finely chopped or crushed

Middle Layer
1 (8-oz.) brick cream cheese, softened
1 (8-oz.) can crushed pineapple, drained
1/4 c. sugar
1 (8-oz.) carton Cool Whip

Top Layer
2 (3-oz.) pkgs. raspberry Jell-O (or 1 (6-oz.) pkg.)
2 c. boiling water
1 bag frozen raspberries

The instructions:
Melt butter and sugar and combine with pretzels. Press into a 9 X 13 inch pan. Bake at 400* for 5 minutes. Let cool completely. While cooling, combine cream cheese, pineapple, and sugar together. Fold in Cool Whip. Pour over bottom layer and smooth over. Combine Jell-O and water, stir until Jell-O is dissolved. Add frozen raspberries and let sit on the counter until thick but not set (about 5-10 minutes; watch closely). Pour over middle layer and refrigerate until completely set.

(This recipe can be changed up with strawberry jello and strawberries if you prefer)

((Photos coming soon!))

Tradewind Salad

2008-11-25T10:11:00.000-08:00

This easy salad is another recent favorite of mine. It will be gracing our Thanksgiving table this year, and many years to come. It is a nice blend of taste and texture. This recipe was given to me by a friend and neighbor. Thanks Haylie!

The ingredients:
1 box (more or less) shell noodles
2 T. butter
1/4 c. brown sugar
1 c. cheese (cubed, diced, or shredded)
1/2 c. grapes (cut in half)
1/4 c. sour cream
1 c. ham (cubed)or chicken (cubed or shredded)
1 c. pineapple tidbits (or chunks)
1/4 c. mayonnaise

The instructions:
Cook noodles. Meanwhile, in a skillet, cook chicken in a tiny bit of butter or oil (or brown ham). In a small sauce pan, combine brown sugar and butter over medium low heat until sugar is dissolved. Drain the pineapple and save the juice. Mix sour cream, mayonnaise, cheese, meat, and grapes. Add pineapple chunks and a splash or two of juice (adjust later to taste). Pour noodle over top and drizzle brown sugar/butter over the top of the warm noodles. Mix well and chill until ready to serve.

(This recipe is great the second day- I would actually suggest you make it the day before and let it chill overnight before serving)

((Pictures coming soon!))

Butterscotch Yams

2008-11-25T10:00:00.000-08:00

In light of the fact that Thanksgiving is this week, I figured I would start out with some of my Holiday Go-To Dishes! Seeing as how this is also my first recipe posted, I figured I would start with my FAVORITE dish.

This recipe comes from my mother, and has been featured on her Thanksgiving Day table every year for as long as I could remember. It is sweet and rich and such a great addition to any holiday feast.

The ingredients:
6 medium yams (or sweet potatoes), cooked peeled and sliced
1 c. light Karo Syrup
1 c. brown sugar, packed
1/2 c. cream (for lower fat content, use Half & Half)
1/4 c. butter (or margarine)
1 tsp. salt
1/2 tsp. cinnamon

The instructions:
Arrange yams in a 9 X 13 inch pan. Bake in a 325* oven for 15 minutes. In a small sauce pan combine Karo syrup, brown sugar, cream, butter, salt and cinnamon. Bring to a boil stirring constantly. Let boil for 5 minutes. Pour over yams and bake 15 minutes longer.

(It is a tradition in my family to use the sauce on just about everything. If you have a family member who isn't fond of yams, beg them to try the butterscotch sauce on their turkey and stuffing. YUM!)

((Pictures to come later))

In the beginning...

2008-11-24T14:18:00.000-08:00

Welcome to my Cookbook Blog! This project that I am about to undertake is a long time in the making. Okay- well it’s been in my mind for quite some time, at least. So , without further intro, here are my stories, which when combined, help better explain what exactly I am doing…

Story #1: About a year ago I convinced my husband (whom I ADORE) that I wanted to take a course to become a medical transcriptionist. I was so psyched, and LOVED the idea of making money from home. I had all these goals and dreams about becoming an MT. So after much persuasion, I convinced my husband that it was a good idea, and I paid for the tuition to get started.

About 7 months into the program I found that I HATED it. I mean, not just a little hate. I loathed the training course! The problem was that I had paid a sizable chunk of money to this course and wanted desperately to make it work so I wouldn’t waste that money.

Yeah- that didn’t happen. I tried, I mean, REALLY I did! I tried to keep with the program, but it was not something I wasn’t even kind of enjoying. Now, I am usually the first one to speak up when someone says they aren’t enjoying school. I am a firm believer that nothing is easy, and learning a skill isn’t always going to be fun. But the difference that I see here is that what I was doing was exactly what I would be doing when the training course was over. I was listening to tapes, transcribing what was being said and hating it. If I hated it while training, what would make me like it when I finish the course?! So, with much regret (and shame) I dropped out. Since that time I have been trying to devise a way to make up the money I paid.

So here I sit. Money paid, course 2/3 finished, and a total drop out. Of course, my wonderful husband has been very supportive of my decision to stop the course. But he is concerned (as am I) about the money I spent. So I have since spent a considerable amount of time devising a plan to make up the lost money.

Story #2: About a year ago I was placed on the Activities Committee for the women’s organization of my church. In fact, I was made one of the Committee Leaders (They must not know me well, LOL!) At our first meeting, after the introductions were made, the very first thing out of my mouth was, “We soooo need to make a cookbook!” And with that I was placed in charge of collecting the recipes, typing them up, organizing them, and publishing them. I took this call very seriously, and found a great publishing company. I then proceeded to collect a BUNCH of REALLY GREAT recipes, and spent numerous hours of my own time (totally unpaid) putting this cookbook together. And you know what? I LOVED it. I learned so much about cooking and baking that it became a bit of a passion for me!

Last month the cookbook was finally proofed, RE-proofed, sent in, typed up, published and delivered. And the book looked FANTASTIC! I was so proud of it, and so happy with the final product, and so were the ladies at church. The cookbook was a HUGE success!

Combining the two stories: So, about 2 weeks ago I was talking to my husband and told him I was contemplating making a food blog. But what could make my blog different from all the other food blogs out there? Why would people want to read mine? And I puzzled over it for a few days. Then it hit me! Maybe- JUST MAYBE- I could store all of these recipes I publish on the blog (both mine and those sent in by contributors via email or comments) and turn it into a full-fledged cookbook! And to make matters even better, I could then SELL that book to try and recover the cost of my MT training gone bad.

Have fun perusing the recipes, and please help me pay for my stupidity, by eventually buying this cookbook!

(OH- and in case you want to know, this cookbook will run less than $10.00)