tube of refrigerated crescent rolls
almond paste
Unroll crescents and separate. Put about 1 teaspoon paste on large end of roll. Roll up starting with large end. Shape and put on baking sheet. Bake according to directions on tube. When still hot, drizzle glaze over tops.
glaze: powdered sugar
almond extract
hot water
Mix until of desired consistency.
I was at the store and saw almond paste in the baking section and thought "yummy". After it sat in the cabinet for a while, I thought up this recipe.
Tuesday, February 14, 2012
Enchiladas
1 lg can green enchilada sauce
frozen taquitos
Monterey jack cheese, grated
Pour enough sauce in bottom of pan to cover. Put layer of taquitos. Pour remainder of sauce over taquitos. Top with grated cheese. Bake until hot and cheese is melted.
One morning when living in El Paso, Lance came to me and asked if I had anything he could take to a potluck luncheon that day. This is what I came up with. I sent him on his way, telling him he could cook it in the microwave when he got to work.
I think beef taquitos would be good with red enchilada sauce and either Colby jack cheese or cheddar.
frozen taquitos
Monterey jack cheese, grated
Pour enough sauce in bottom of pan to cover. Put layer of taquitos. Pour remainder of sauce over taquitos. Top with grated cheese. Bake until hot and cheese is melted.
One morning when living in El Paso, Lance came to me and asked if I had anything he could take to a potluck luncheon that day. This is what I came up with. I sent him on his way, telling him he could cook it in the microwave when he got to work.
I think beef taquitos would be good with red enchilada sauce and either Colby jack cheese or cheddar.
Thursday, February 9, 2012
How to Convert Recipes to Cook in Crockpot
So funny. How many times do we get a product and never look at the booklet that comes with it? ME!! So, I ran across one for the slow cooker and decided to see what recipes they might have there. To my surprise I found this chart instead.
If your recipe says to Cook at Lo for... Cook at HI for...
cook for..
30 minutes 6-8 hours 3-4 hours
35-60 minutes 8-10 hours 5-6 hours
1-3 hours 10-12 hours 7-8 hours
Great way to cook those casseroles while away.
Tuesday, February 7, 2012
Hummus
1 15-oz can chickpeas, rinsed and drained
2 T tahini paste
2 T lemon juice
1 clove garlic
3/4 t salt
Put all in food processor and process until smooth.
You can add what you like: roasted red pepper, pine nuts, etc. Make it to your liking. Good with crackers, pita chips, or vegies.
2 T tahini paste
2 T lemon juice
1 clove garlic
3/4 t salt
Put all in food processor and process until smooth.
You can add what you like: roasted red pepper, pine nuts, etc. Make it to your liking. Good with crackers, pita chips, or vegies.
Friday, February 3, 2012
Asian Beef & Noodles
1 1/4 lbs. ground beef
2 3-oz. pkgs. Oriental flavored ramen noodles, divided
2 C. water
2 C. frozen broccoli, or mixed vegetables
2 T. thinly sliced green onions
Brown beef in skillet. Remove beef from skillet with slotted spoon. Season beef with one seasoning packet from ramen noodles. Set aside. Drain drippings out of skillet. In same skillet, combine 2 cups water, vegetables, noodles (broken up), and the remaining seasoning packet. Bring to a boil. Reduce heat. Cover and simmer 3 minutes, or until noodles and vegetables are tender, stirring occasionally. return beef to skillet. Add green onion. Heat thoroughly. Serve immediately. Serves 6-8
2 3-oz. pkgs. Oriental flavored ramen noodles, divided
2 C. water
2 C. frozen broccoli, or mixed vegetables
2 T. thinly sliced green onions
Brown beef in skillet. Remove beef from skillet with slotted spoon. Season beef with one seasoning packet from ramen noodles. Set aside. Drain drippings out of skillet. In same skillet, combine 2 cups water, vegetables, noodles (broken up), and the remaining seasoning packet. Bring to a boil. Reduce heat. Cover and simmer 3 minutes, or until noodles and vegetables are tender, stirring occasionally. return beef to skillet. Add green onion. Heat thoroughly. Serve immediately. Serves 6-8
Egg Drop Soup
2 T. cornstarch
6 C. chicken stock
2 T. soy sauce
3 T. white vinegar
1 small onion, minced
3 eggs, beaten
salt and pepper
sweet pepper flakes, optional
In stockpot, mix cornstarch with 1/2 C. cold chicken stock. When smooth, gradually add remaining chicken stock over medium heat, stirring continuously to keep cornstarch suspended and mixture smooth. Turn heat to low. Add soy sauce, vinegar, and onion. Bring to low simmer (barely boiling). Quickly stir in beaten eggs, swirling the broth and eggs in a circular motion to create "egg threads" in the soup. when all eggs are in the broth, allow to cook without stirring for 1 minute. Remove pan from heat. Add salt and pepper to taste. Add sweet pepper flakes, if desired, before serving.
Serves 6-7
I don't know why you couldn't use green onions instead. It could have a milder taste.
6 C. chicken stock
2 T. soy sauce
3 T. white vinegar
1 small onion, minced
3 eggs, beaten
salt and pepper
sweet pepper flakes, optional
In stockpot, mix cornstarch with 1/2 C. cold chicken stock. When smooth, gradually add remaining chicken stock over medium heat, stirring continuously to keep cornstarch suspended and mixture smooth. Turn heat to low. Add soy sauce, vinegar, and onion. Bring to low simmer (barely boiling). Quickly stir in beaten eggs, swirling the broth and eggs in a circular motion to create "egg threads" in the soup. when all eggs are in the broth, allow to cook without stirring for 1 minute. Remove pan from heat. Add salt and pepper to taste. Add sweet pepper flakes, if desired, before serving.
Serves 6-7
I don't know why you couldn't use green onions instead. It could have a milder taste.
Chicken Taco Soup
2 chicken breast halves
3 C. water
2 stalks celery, chopped
1 medium-sized onion, chopped
2 carrots, grated
2 T. vegetable or canola oil
1 T. chili powder
1 T. cumin
4.5 oz. can diced green chilies
14 oz. can chicken broth
14 oz can beef broth
14.5 oz can diced tomatoes, undrained
1 T. Worcestershire sauce
tortilla chips, broken
Monterrey Jack cheese, grated
In large stockpot, cook chicken breasts in water until tender. Remove meat, reserving cooking water. When chicken is cool enough to handle, chop into bite-sized pieces. Set aside. Saute vegetables in oil. Combine all ingredients in stockpot, except the cooked chicken. Cover and simmer 15 minutes. Add diced chicken. Heat through. Top each serving with broken tortilla chips and grated cheese. Serves 4
3 C. water
2 stalks celery, chopped
1 medium-sized onion, chopped
2 carrots, grated
2 T. vegetable or canola oil
1 T. chili powder
1 T. cumin
4.5 oz. can diced green chilies
14 oz. can chicken broth
14 oz can beef broth
14.5 oz can diced tomatoes, undrained
1 T. Worcestershire sauce
tortilla chips, broken
Monterrey Jack cheese, grated
In large stockpot, cook chicken breasts in water until tender. Remove meat, reserving cooking water. When chicken is cool enough to handle, chop into bite-sized pieces. Set aside. Saute vegetables in oil. Combine all ingredients in stockpot, except the cooked chicken. Cover and simmer 15 minutes. Add diced chicken. Heat through. Top each serving with broken tortilla chips and grated cheese. Serves 4
Cheeseburger Soup
1/2 lb. ground beef
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1/4 t. dried basil
1 t. dried parsley flakes
4 T. butter or margarine, divided
3 C. chicken broth
2 C. diced potatoes (peeled or unpeeled, your choice)
1/4 C. flour
1 1/2 C. milk
3/4 t. salt
1/4-1/2 t. pepper
8 oz. cheddar cheese, grated
1/4 C. sour cream
Brown burger. Drain and set aside. Saute onions, carrots, celery, basil, and parsley in 1 T. butter until veggies are tender. Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. While meat and potatoes cook, in small skillet melt 3 T. butter. Stir in flour until smooth. Cook and stir 3-5 minutes. Reduce heat to low. Add milk, salt, and pepper. Stir until mixture thickens and becomes smooth. Slowly stir in grated cheese, about 1/2-cupful at a time. Continue to stir until cheese is fully melted and blended into white sauce. Blend in sour cream. Heat, but do not boil. When veggies are tender and cheesy white sauce is finished, pour the white sauce into the veggie mixture and gently stir. When well mixed and heated through, serve. Serves 8
The recipe may say it serves 8, but I found it served 4. I guess this family just wants more than a cup of soup. Also note that herbs and spices can be expensive. Check out the dollar store to see what they carry.
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1/4 t. dried basil
1 t. dried parsley flakes
4 T. butter or margarine, divided
3 C. chicken broth
2 C. diced potatoes (peeled or unpeeled, your choice)
1/4 C. flour
1 1/2 C. milk
3/4 t. salt
1/4-1/2 t. pepper
8 oz. cheddar cheese, grated
1/4 C. sour cream
Brown burger. Drain and set aside. Saute onions, carrots, celery, basil, and parsley in 1 T. butter until veggies are tender. Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. While meat and potatoes cook, in small skillet melt 3 T. butter. Stir in flour until smooth. Cook and stir 3-5 minutes. Reduce heat to low. Add milk, salt, and pepper. Stir until mixture thickens and becomes smooth. Slowly stir in grated cheese, about 1/2-cupful at a time. Continue to stir until cheese is fully melted and blended into white sauce. Blend in sour cream. Heat, but do not boil. When veggies are tender and cheesy white sauce is finished, pour the white sauce into the veggie mixture and gently stir. When well mixed and heated through, serve. Serves 8
The recipe may say it serves 8, but I found it served 4. I guess this family just wants more than a cup of soup. Also note that herbs and spices can be expensive. Check out the dollar store to see what they carry.
Scrambled Egg Muffins
1/2 lb. bulk sausage
12 eggs
1/2 C. chopped onion
1/4 C. chopped green pepper
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/2 C. shredded cheddar cheese
Brown sausage in a skillet. Drain. In a bowl, beat eggs. Add onion, green pepper, salt, pepper, and garlic powder and blend well. Stir in sausage and cheese. Spoon by 1/3-cupfuls into greased muffin cups. Bake 350 degrees for 20 to 30 minutes, or until knife inserted near center comes out clean. Makes 12
It would be good to plan on making these when you do the smoked sausage with the peppers and onions. I would make and freeze these. I think they would be great to pop into the microwave for a quick defrost and heat before heading out the door. Bulk sausage means that it is not in links.
12 eggs
1/2 C. chopped onion
1/4 C. chopped green pepper
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/2 C. shredded cheddar cheese
Brown sausage in a skillet. Drain. In a bowl, beat eggs. Add onion, green pepper, salt, pepper, and garlic powder and blend well. Stir in sausage and cheese. Spoon by 1/3-cupfuls into greased muffin cups. Bake 350 degrees for 20 to 30 minutes, or until knife inserted near center comes out clean. Makes 12
It would be good to plan on making these when you do the smoked sausage with the peppers and onions. I would make and freeze these. I think they would be great to pop into the microwave for a quick defrost and heat before heading out the door. Bulk sausage means that it is not in links.
Flap Jacks
2 C. flour
1 T. baking powder
1 t. salt
2 T. sugar
2 eggs, well beaten
2 cups milk
5 T. butter, melted
Combine dry ingredients in a large bowl. In separate bowl, mix eggs, milk, and melted butter. Add egg mixture to dry ingredients and stir quickly but not too much. Heat griddle or skillet on medium-high heat and spray with non-stick cooking spray. Ladle the batter onto the hot surface. Cook until the batter starts to bubble, then flip over and brown other side. Stack on a plate and cover with a piece of foil to keep warm until you have used up all the batter. Serve with syrup and butter. Makes 16 flapjacks
Apparently, these are firmer and thicker than pancakes. I will get the Betty recipe for pancakes posted when I find that book. Flavored syrups are expensive. Instead, melt jelly or jam and use that as a syrup. (Jam has fruit chunks, jelly doesn't.) Freeze any leftovers. They can be put in the microwave and defrosted.
1 T. baking powder
1 t. salt
2 T. sugar
2 eggs, well beaten
2 cups milk
5 T. butter, melted
Combine dry ingredients in a large bowl. In separate bowl, mix eggs, milk, and melted butter. Add egg mixture to dry ingredients and stir quickly but not too much. Heat griddle or skillet on medium-high heat and spray with non-stick cooking spray. Ladle the batter onto the hot surface. Cook until the batter starts to bubble, then flip over and brown other side. Stack on a plate and cover with a piece of foil to keep warm until you have used up all the batter. Serve with syrup and butter. Makes 16 flapjacks
Apparently, these are firmer and thicker than pancakes. I will get the Betty recipe for pancakes posted when I find that book. Flavored syrups are expensive. Instead, melt jelly or jam and use that as a syrup. (Jam has fruit chunks, jelly doesn't.) Freeze any leftovers. They can be put in the microwave and defrosted.
Microwave Salsa Chicken
1-1/2 C. chicken broth
2 T. chili powder
1/2 t. salt
1/8 t. cayenne pepper
4 boneless, skinless chicken breasts
1 C. salsa
2 T. tomato paste
2 tomatoes, chopped
Place chicken broth into a microwave safe dish. Microwave on high for 3-5 minutes until boiling. Meanwhile, sprinkle chili powder, salt and cayenne pepper on the chicken and rub into both sides. Pierce chicken on the smooth side with a fork. Carefully place in liquid in dish.
Microwave on high for 8 minutes, then remove dish and carefully drain off chicken broth. Meanwhile, in a small bowl combine salsa, tomato paste, and tomatoes and mix well. Turn chicken over, rearrange and pour salsa mixture over. Return to microwave and cook for 2-6 minutes, checking every 2 minutes, until chicken is thoroughly cooked. Let stand for 5 minute and serve.
This recipes call for a smaller amount of tomato paste than is in a can. You can buy tomato paste in a tube. It is usually on the top shelf above the paste. From the tube, you use a small amount and then place remainder in fridge to use later. Price so you will know what is the better deal.
2 T. chili powder
1/2 t. salt
1/8 t. cayenne pepper
4 boneless, skinless chicken breasts
1 C. salsa
2 T. tomato paste
2 tomatoes, chopped
Place chicken broth into a microwave safe dish. Microwave on high for 3-5 minutes until boiling. Meanwhile, sprinkle chili powder, salt and cayenne pepper on the chicken and rub into both sides. Pierce chicken on the smooth side with a fork. Carefully place in liquid in dish.
Microwave on high for 8 minutes, then remove dish and carefully drain off chicken broth. Meanwhile, in a small bowl combine salsa, tomato paste, and tomatoes and mix well. Turn chicken over, rearrange and pour salsa mixture over. Return to microwave and cook for 2-6 minutes, checking every 2 minutes, until chicken is thoroughly cooked. Let stand for 5 minute and serve.
This recipes call for a smaller amount of tomato paste than is in a can. You can buy tomato paste in a tube. It is usually on the top shelf above the paste. From the tube, you use a small amount and then place remainder in fridge to use later. Price so you will know what is the better deal.
Parmesan Chicken
6 boneless, skinless chicken breasts
1/4 C. lemon juice
1 t. salt
1/8 t. pepper
1/2 t. dried thyme leaves
1/4 C. unsalted butter
1/2 C. grated Parmesan cheese
cooked rice
Cut chicken breasts into 1" pieces. Sprinkle with lemon juice, salt, pepper, and thyme leaves. Let stand at room temperature for 10 minutes
Melt butter in heavy saucepan over medium heat. Saute chicken until cooked thoroughly, about 5-6 minutes, stirring frequently. Sprinkle cheese over chicken, turn off heat, cover pan, and let stand for 2-3 minutes to melt cheese. Serve over hot cooked rice.
Serves 6
1/4 C. lemon juice
1 t. salt
1/8 t. pepper
1/2 t. dried thyme leaves
1/4 C. unsalted butter
1/2 C. grated Parmesan cheese
cooked rice
Cut chicken breasts into 1" pieces. Sprinkle with lemon juice, salt, pepper, and thyme leaves. Let stand at room temperature for 10 minutes
Melt butter in heavy saucepan over medium heat. Saute chicken until cooked thoroughly, about 5-6 minutes, stirring frequently. Sprinkle cheese over chicken, turn off heat, cover pan, and let stand for 2-3 minutes to melt cheese. Serve over hot cooked rice.
Serves 6
Corn Dogs
1 C. flour
2 T. sugar
1 1/2 t. baking powder
1 t. salt
2/3 C. cornmeal
2 T. shortening
1 egg
3/4 C. milk
1 lb. hot dogs
Preheat oven to 350 degrees. In a bowl, sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. In a separate bowl, whisk egg and milk until blended and stir into the cornmeal mixture. Mix until blended.
Insert wooden skewer into the end of each hot dog. Working in batches, coat the hot dogs evenly with the batter and arrange on a cookie sheet sprayed with nonstick spray.
Bake for 15 minutes or until batter is lightly browned. Serve immediately.
Serves 8
To cut in shortening, you can use a pastry blender or to table knives. I know this says to put hot dog on skewers, but I think you could do without. They will be a little messier to make though.
2 T. sugar
1 1/2 t. baking powder
1 t. salt
2/3 C. cornmeal
2 T. shortening
1 egg
3/4 C. milk
1 lb. hot dogs
Preheat oven to 350 degrees. In a bowl, sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. In a separate bowl, whisk egg and milk until blended and stir into the cornmeal mixture. Mix until blended.
Insert wooden skewer into the end of each hot dog. Working in batches, coat the hot dogs evenly with the batter and arrange on a cookie sheet sprayed with nonstick spray.
Bake for 15 minutes or until batter is lightly browned. Serve immediately.
Serves 8
To cut in shortening, you can use a pastry blender or to table knives. I know this says to put hot dog on skewers, but I think you could do without. They will be a little messier to make though.
Smoked Sausage & Bean Soup
1 medium onion, chopped
1 t. minced garlic
2 T. butter
6 C. water
2 C. chopped potatoes
16 oz. smoked turkey sausage, sliced
1 15 oz. can red kidney beans, rinsed and drained
1 t. beef bouillon
2 C. chopped cabbage
1/4 C. tomato paste
3 T. vinegar
In a 4 qt. dutch oven cook onion and garlic in butter until tender but not brown. Add water, potatoes, sausage, beans and bouillon. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add cabbage, tomato paste and vinegar. Cover and simmer 10 minutes more.
Serves 6
1 t. minced garlic
2 T. butter
6 C. water
2 C. chopped potatoes
16 oz. smoked turkey sausage, sliced
1 15 oz. can red kidney beans, rinsed and drained
1 t. beef bouillon
2 C. chopped cabbage
1/4 C. tomato paste
3 T. vinegar
In a 4 qt. dutch oven cook onion and garlic in butter until tender but not brown. Add water, potatoes, sausage, beans and bouillon. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add cabbage, tomato paste and vinegar. Cover and simmer 10 minutes more.
Serves 6
Hamburger Potato Casserole
1.5 lbs ground beef
1 onion, chopped
salt and pepper to taste
6-8 sliced potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 t. Worcestershire sauce
1/2 C. grated cheddar cheese
Brown ground beef with onion. Drain fat. Season with salt and pepper. In 3 qt. casserole, alternate layers of meat with potatoes. Combine soups and Worcestershire sauce. Pour of top. Cover. Bake 1 hour 15 minutes. Remove cover and top with cheese. Bake 15 minutes more to melt cheese.
Serves 6-8
I have put this together and frozen before baking, but the potatoes turned dark on me. So, bake before freezing.
1 onion, chopped
salt and pepper to taste
6-8 sliced potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 t. Worcestershire sauce
1/2 C. grated cheddar cheese
Brown ground beef with onion. Drain fat. Season with salt and pepper. In 3 qt. casserole, alternate layers of meat with potatoes. Combine soups and Worcestershire sauce. Pour of top. Cover. Bake 1 hour 15 minutes. Remove cover and top with cheese. Bake 15 minutes more to melt cheese.
Serves 6-8
I have put this together and frozen before baking, but the potatoes turned dark on me. So, bake before freezing.
Quick Chicken Cordon Blue
4-6 boneless, skinless chicken breasts
sliced Swiss cheese
thin slices of ham
1 C. sour cream
1 C. mayonnaise
1 can cream of chicken soup
Lay chicken in pan. Cover each breast with a slice of cheese and then a slice of ham. Mix remaining ingredients together and pour over chicken. Bake 1 hour at 375 degrees.
Serves 4-6
Just so you know, I do not have an official recipe for this dish, so I am guessing on the cook time and temperature. Make sure that your chicken is cooked through. I also don't remember if I covered this with foil before baking. If you do, you will want to remove the foil the last 15-20 minutes of cooking so it isn't too soupy.
sliced Swiss cheese
thin slices of ham
1 C. sour cream
1 C. mayonnaise
1 can cream of chicken soup
Lay chicken in pan. Cover each breast with a slice of cheese and then a slice of ham. Mix remaining ingredients together and pour over chicken. Bake 1 hour at 375 degrees.
Serves 4-6
Just so you know, I do not have an official recipe for this dish, so I am guessing on the cook time and temperature. Make sure that your chicken is cooked through. I also don't remember if I covered this with foil before baking. If you do, you will want to remove the foil the last 15-20 minutes of cooking so it isn't too soupy.
Beef Taco Skillet
This recipe was on the back of a Campbell's soup can.
1 lb. ground beef
1 can Campbell's tomato soup
1/2 C. salsa
1/2 C. water
6 flour tortillas (6"), cut into 1" pieces
1/2 C. shredded cheddar cheese
Cook beef in large skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat and simmer for 5 minutes. Stir. Top with cheese.
Creamy Mexican Fiesta: Stir in 1/2 C. sour cream with the soup.
Ranchero Style: Substitute corn tortilla instead of flour and shredded Mexican cheese blend for the cheddar.
Serves 4
I personally prefer it with the sour cream. The tortillas end up being like noodles.
1 lb. ground beef
1 can Campbell's tomato soup
1/2 C. salsa
1/2 C. water
6 flour tortillas (6"), cut into 1" pieces
1/2 C. shredded cheddar cheese
Cook beef in large skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat and simmer for 5 minutes. Stir. Top with cheese.
Creamy Mexican Fiesta: Stir in 1/2 C. sour cream with the soup.
Ranchero Style: Substitute corn tortilla instead of flour and shredded Mexican cheese blend for the cheddar.
Serves 4
I personally prefer it with the sour cream. The tortillas end up being like noodles.
Chicken Rice Casserole
1 C. uncooked rice
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
1 soup can of water
1 chicken, cut up
Put rice, soup mix, soup and water in casserole dish and mix well. Place chicken on top. Bake, uncovered, 350 degrees, 1 hour and 20 minutes.
Serves 6
This is one that we did in the dutch oven when we went camping. We had to add more water. We also have added green beans to the rice before cooking. And you can just use chicken pieces that cost the least amount of money. We always did it with legs and thighs. Have never made it with the skin on the chicken because the kids wouldn't eat the skin.
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
1 soup can of water
1 chicken, cut up
Put rice, soup mix, soup and water in casserole dish and mix well. Place chicken on top. Bake, uncovered, 350 degrees, 1 hour and 20 minutes.
Serves 6
This is one that we did in the dutch oven when we went camping. We had to add more water. We also have added green beans to the rice before cooking. And you can just use chicken pieces that cost the least amount of money. We always did it with legs and thighs. Have never made it with the skin on the chicken because the kids wouldn't eat the skin.
Taco Soup
1 lb. ground beef
1 C. chopped onion
16 oz. can tomatoes with juice
16 oz. can kidney beans with liquid
16 oz. can whole kernel corn with liquid
16 oz. can tomato sauce
1.25 oz. pkg. dry taco seasoning mix
Brown beef and onion. Drain off fat. In large pot empty add all ingredients. Simmer for 20 to 30 minutes. If desired, serve with grated cheese, corn chips, sour cream, avocado.
This recipe freezes really well. You do not have to use all the liquid from all the cans.
(Sorry Adam, but Tara requested this one.)
1 C. chopped onion
16 oz. can tomatoes with juice
16 oz. can kidney beans with liquid
16 oz. can whole kernel corn with liquid
16 oz. can tomato sauce
1.25 oz. pkg. dry taco seasoning mix
Brown beef and onion. Drain off fat. In large pot empty add all ingredients. Simmer for 20 to 30 minutes. If desired, serve with grated cheese, corn chips, sour cream, avocado.
This recipe freezes really well. You do not have to use all the liquid from all the cans.
(Sorry Adam, but Tara requested this one.)
Spicy Marinated Shrimp
1 green onion, finely chopped
2 T. olive oil
2 T. fresh lemon juice
2 T. prepared horseradish
2 T. ketchup
1 T. finely chopped chives
1 t. Tabasco sauce
1 1 clove garlic, minced
1 t. Dijon mustard
Salt to taste
2 lbs. medium shrimp, cooked, peeled and deveined
Combine all ingredients except shrimp in large bowl. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Transfer shrimp mixture to serving bowl and serve with toothpicks.
Makes 30-40 shrimp
After these sat a while, I didn't think they were spicy enough so I added some red pepper flakes.
2 T. olive oil
2 T. fresh lemon juice
2 T. prepared horseradish
2 T. ketchup
1 T. finely chopped chives
1 t. Tabasco sauce
1 1 clove garlic, minced
1 t. Dijon mustard
Salt to taste
2 lbs. medium shrimp, cooked, peeled and deveined
Combine all ingredients except shrimp in large bowl. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Transfer shrimp mixture to serving bowl and serve with toothpicks.
Makes 30-40 shrimp
After these sat a while, I didn't think they were spicy enough so I added some red pepper flakes.
Tortellini Kabobs with Pesto Ranch Dip
This next one I have used the refrigerated tortellini because I have yet to find the frozen stuff.
1/2 bag (16 oz.) frozen tortellini
11/4 C. ranch salad dressing
1/2 C. grated Parmesan cheese
3 cloves garlic, minced
2 t. dried basil leaves
Cook tortellini according to package directions. rinse and drain under cold water. Thread tortellini onto bamboo skewers, 2 tortellini per skewer.
Combine salad dressing, cheese, garlic and basil in small bowl. Serve tortellini kabobs with dip.
Serves 6 to 8
1/2 bag (16 oz.) frozen tortellini
11/4 C. ranch salad dressing
1/2 C. grated Parmesan cheese
3 cloves garlic, minced
2 t. dried basil leaves
Cook tortellini according to package directions. rinse and drain under cold water. Thread tortellini onto bamboo skewers, 2 tortellini per skewer.
Combine salad dressing, cheese, garlic and basil in small bowl. Serve tortellini kabobs with dip.
Serves 6 to 8
Quick Jambalaya
1 onion, chopped
1/2 C. chopped green bell pepper
2 T. oil
1 lb. cooked kielbasa or Polish sausage, cut into 1/4" slices
28 oz. can diced tomatoes, undrained
1/2 C. water
1 T. sugar
1 t. paprika
1/2 t. dried thyme
1/2 t. dried oregano
1/4 t. garlic powder
3 drops hot pepper sauce
1 1/2 C. uncooked minute rice
In skillet, saute onion and green pepper in oil until tender. Stir in sausage, tomatoes, water, sugar, and seasonings. Bring to a boil. Add rice. Cover and simmer for 5 minutes, until rice is tender.
1/2 C. chopped green bell pepper
2 T. oil
1 lb. cooked kielbasa or Polish sausage, cut into 1/4" slices
28 oz. can diced tomatoes, undrained
1/2 C. water
1 T. sugar
1 t. paprika
1/2 t. dried thyme
1/2 t. dried oregano
1/4 t. garlic powder
3 drops hot pepper sauce
1 1/2 C. uncooked minute rice
In skillet, saute onion and green pepper in oil until tender. Stir in sausage, tomatoes, water, sugar, and seasonings. Bring to a boil. Add rice. Cover and simmer for 5 minutes, until rice is tender.
Bread Sticks and Bread Stick Seasoning
Bread Sticks
1 T. yeast
1 1/2 C. warm water
2 T. sugar
1/2 t. salt
3 C. flour
1 cube butter (1/2 C.)
Dissolve yeast in warm water with sugar. When proofed, add flour and salt. Mix for 3 minutes. Let rest 10 minutes. Melt butter in sided baking sheet. Roll dough into rectangle. Cut into sticks. Roll in butter and leave in pan. Sprinkle with garlic salt or whatever you choose before baking. Let rise 10 minutes. Bake 375 degrees for 20 minutes.
Some of my notes. If your water is too hot it will kill the yeast, but too cold and it will take forever to proof. Proofing means it is foamy on top. The sugar helps to feed the yeast. I have melted the butter in the microwave and then brushed the pan with butter, laid the sticks in the pan, then brushed butter on the tops of them. That way it doesn't use as much butter. And last, you should always preheat the oven when baking, even if I don't.
Bread Stick Seasoning
1/2 C. garlic salt
1 C. celery seed
1 C. sesame seed
1 C. paprika
1/4 C. salt
3/4 C. parsley
1/4 C. seasoned salt
Mix all ingredients together and put in container.
I took this recipe from the paper many years ago. It was one that was used in Davis County schools. It makes a lot, but I have given it as gifts. Not only is it good on bread sticks, but I have used it on baked chicken. My oldest son didn't like salad dressing on his salad and used to use this instead.
1 T. yeast
1 1/2 C. warm water
2 T. sugar
1/2 t. salt
3 C. flour
1 cube butter (1/2 C.)
Dissolve yeast in warm water with sugar. When proofed, add flour and salt. Mix for 3 minutes. Let rest 10 minutes. Melt butter in sided baking sheet. Roll dough into rectangle. Cut into sticks. Roll in butter and leave in pan. Sprinkle with garlic salt or whatever you choose before baking. Let rise 10 minutes. Bake 375 degrees for 20 minutes.
Some of my notes. If your water is too hot it will kill the yeast, but too cold and it will take forever to proof. Proofing means it is foamy on top. The sugar helps to feed the yeast. I have melted the butter in the microwave and then brushed the pan with butter, laid the sticks in the pan, then brushed butter on the tops of them. That way it doesn't use as much butter. And last, you should always preheat the oven when baking, even if I don't.
Bread Stick Seasoning
1/2 C. garlic salt
1 C. celery seed
1 C. sesame seed
1 C. paprika
1/4 C. salt
3/4 C. parsley
1/4 C. seasoned salt
Mix all ingredients together and put in container.
I took this recipe from the paper many years ago. It was one that was used in Davis County schools. It makes a lot, but I have given it as gifts. Not only is it good on bread sticks, but I have used it on baked chicken. My oldest son didn't like salad dressing on his salad and used to use this instead.
Cornish Game Hens & Wild Rice Stuffing
Try these Cornish Game Hens. They really are not hard, but they look impressive.
1 (1-1/2 lb.) Cornish game hen
Wild Rice Stuffing, see below
Salt and pepper to taste
2 T. butter
1/4 C. red currant jelly
2 T. orange juice, chicken broth, or water
Salt to taste
Thaw game hen and remove giblets. Cut hen in half. (Cut down center of breast and down back. You want leg and wing on each piece.) Prepare Wild Rice Stuffing. Preheat oven to 375 degrees. Rinse and dry hen halves. Sprinkle salt and pepper on inner surfaces. Fill with Stuffing. Place a square of foil (I spray with non-stick cooking spray) over each half; invert onto a small shallow baking sheet. To prepare ahead, completely cool stuffing before using and refrigerate stuffed hen halves up to 24 hours. Melt butter in a small saucepan and brush over hen halves. Bake 20 minutes. Add red currant jelly and orange juice to remaining butter in saucepan. Heat and stir until jelly is melted and mixture is smooth. Brush jelly glaze over hen halves. Bake 20 to 30 more minutes, basting with glaze every 10 minutes. Move foil and hen halves together onto serving plates; slip foil out. Bring remaining glaze to a boil and season with salt. Pour over hen halves. Serves 2
Wild Rice Stuffing
1 T. butter
2 T. minced celery
2 T. minced shallots or 1/4 C. minced onion
2 T. minced green pepper
1 T. minced parsley
2/3 C. chicken stock
1/3 C. wild rice
1/2 t. mixed herbs such as basil, chervil, marjoram or poultry seasoning
2T. minced mushrooms
Salt to taste
Melt butter in a small saucepan over medium heat. Briefly saute celery, shallots or onion, green pepper and mushrooms. Stir in parsley. Add chicken stock. Bring to a boil. Rinse wild rice in a small bowl and pour off rinse water. Add rice to boiling stock. Cover and slowly simmer 45 minutes until liquid is absorbed. Stir in salt.
1 (1-1/2 lb.) Cornish game hen
Wild Rice Stuffing, see below
Salt and pepper to taste
2 T. butter
1/4 C. red currant jelly
2 T. orange juice, chicken broth, or water
Salt to taste
Thaw game hen and remove giblets. Cut hen in half. (Cut down center of breast and down back. You want leg and wing on each piece.) Prepare Wild Rice Stuffing. Preheat oven to 375 degrees. Rinse and dry hen halves. Sprinkle salt and pepper on inner surfaces. Fill with Stuffing. Place a square of foil (I spray with non-stick cooking spray) over each half; invert onto a small shallow baking sheet. To prepare ahead, completely cool stuffing before using and refrigerate stuffed hen halves up to 24 hours. Melt butter in a small saucepan and brush over hen halves. Bake 20 minutes. Add red currant jelly and orange juice to remaining butter in saucepan. Heat and stir until jelly is melted and mixture is smooth. Brush jelly glaze over hen halves. Bake 20 to 30 more minutes, basting with glaze every 10 minutes. Move foil and hen halves together onto serving plates; slip foil out. Bring remaining glaze to a boil and season with salt. Pour over hen halves. Serves 2
Wild Rice Stuffing
1 T. butter
2 T. minced celery
2 T. minced shallots or 1/4 C. minced onion
2 T. minced green pepper
1 T. minced parsley
2/3 C. chicken stock
1/3 C. wild rice
1/2 t. mixed herbs such as basil, chervil, marjoram or poultry seasoning
2T. minced mushrooms
Salt to taste
Melt butter in a small saucepan over medium heat. Briefly saute celery, shallots or onion, green pepper and mushrooms. Stir in parsley. Add chicken stock. Bring to a boil. Rinse wild rice in a small bowl and pour off rinse water. Add rice to boiling stock. Cover and slowly simmer 45 minutes until liquid is absorbed. Stir in salt.
Chocolate Chip Cookies
1 C. butter, softened
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 C. flour
2 1/2 C. oats, ground in blender to make flour
2 C. (12 oz. pkg.) chocolate chips
Cream butter and sugars. Add eggs and vanilla. Mix and add baking powder, baking soda, salt, flour and oats. Mix well. Stir in chocolate chips. Drop by large spoonfuls onto cookies sheet. Bake 375 degrees for 10 minutes.
I like to use semi-sweet chocolate chips. Also you can add up to 2 cups of chopped nuts. You can grate a king size milk chocolate bar into mix, and that makes for a richer taste. I have baked at 350 degrees for 7 to 8 minutes. I take from oven and let sit to cool slightly before removing from pan. That seems to make a chewy cookie.
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 C. flour
2 1/2 C. oats, ground in blender to make flour
2 C. (12 oz. pkg.) chocolate chips
Cream butter and sugars. Add eggs and vanilla. Mix and add baking powder, baking soda, salt, flour and oats. Mix well. Stir in chocolate chips. Drop by large spoonfuls onto cookies sheet. Bake 375 degrees for 10 minutes.
I like to use semi-sweet chocolate chips. Also you can add up to 2 cups of chopped nuts. You can grate a king size milk chocolate bar into mix, and that makes for a richer taste. I have baked at 350 degrees for 7 to 8 minutes. I take from oven and let sit to cool slightly before removing from pan. That seems to make a chewy cookie.
Scandinavian-Style Cucumber Salad
1 cucumber
2 T. cider vinegar or white wine vinegar
2 t. sugar
1/2 t. salt
dash pepper
1/2 t. dill weed or tarragon
Peel cucumber and slice thin enough to translucent. Combine with remaining ingredients and refrigerate several hours if time permits. Serve in small sauce dishes or souffle pots. Make 2 servings.
2 T. cider vinegar or white wine vinegar
2 t. sugar
1/2 t. salt
dash pepper
1/2 t. dill weed or tarragon
Peel cucumber and slice thin enough to translucent. Combine with remaining ingredients and refrigerate several hours if time permits. Serve in small sauce dishes or souffle pots. Make 2 servings.
Muffins
Tara thinks muffins are great. They can be made ahead and frozen. Then you can just grab one as you are heading out the door.
Popular Muffins
1 egg
1 C. milk
1/4 C. oil
2 C. flour
1 T. Baking powder
1/4 C. sugar
1 t. salt
Slightly beat egg. Stir in milk and oil. Blend dry ingredients and add all at once to liquid mixture. Stir just enough to moisten. Fill each muffin cup 3/4 full. Bake 20-25 minutes at 400 degrees.
Variations
Blueberry - 1 C. fresh or 3/4 C. canned berries, well drained
Date - 1 C. finely cut up
Raisin - 1 C. finely cut up
Coconut - 1 C. shredded
Cheese - 1/2 C. shredded
Chive - 1/2 C. chopped
Bacon - 1/4 C. crisp cooked, diced
Surprise - fill each cup 1/3 full with batter, drop 1/2 t. jelly on center and cover with more batter
Cinnamon sugar - sprinkle tops with 1 t. sugar and a pinch of cinnamon
Nut crunch - mix 1/4 C. brown sugar, 1/4 C. chopped nuts and 1/4 t. cinnamon. Sprinkle over the top of batter.
Muffins
15 oz. can pumpkin
1 egg
1 cake mix
Mix. Fill each cup 3/4 full. Bake 350 degrees.
The Popular Muffin recipe is one I got in a Home Ec class back in Jr. High School. It is so good. Play around with the variations. I would put jam inside and the nut crunch, without the nuts, on top. Cheese and chive goes well together as do bacon and cheese. The cinnamon sugar is good with the blueberries. Remember, the secret to a good muffin is not to over mix. You want the batter to be lumpy. The second muffin recipe is more cupcake-like. Wouldn't chocolate chips be good in a muffin?
Popular Muffins
1 egg
1 C. milk
1/4 C. oil
2 C. flour
1 T. Baking powder
1/4 C. sugar
1 t. salt
Slightly beat egg. Stir in milk and oil. Blend dry ingredients and add all at once to liquid mixture. Stir just enough to moisten. Fill each muffin cup 3/4 full. Bake 20-25 minutes at 400 degrees.
Variations
Blueberry - 1 C. fresh or 3/4 C. canned berries, well drained
Date - 1 C. finely cut up
Raisin - 1 C. finely cut up
Coconut - 1 C. shredded
Cheese - 1/2 C. shredded
Chive - 1/2 C. chopped
Bacon - 1/4 C. crisp cooked, diced
Surprise - fill each cup 1/3 full with batter, drop 1/2 t. jelly on center and cover with more batter
Cinnamon sugar - sprinkle tops with 1 t. sugar and a pinch of cinnamon
Nut crunch - mix 1/4 C. brown sugar, 1/4 C. chopped nuts and 1/4 t. cinnamon. Sprinkle over the top of batter.
Muffins
15 oz. can pumpkin
1 egg
1 cake mix
Mix. Fill each cup 3/4 full. Bake 350 degrees.
The Popular Muffin recipe is one I got in a Home Ec class back in Jr. High School. It is so good. Play around with the variations. I would put jam inside and the nut crunch, without the nuts, on top. Cheese and chive goes well together as do bacon and cheese. The cinnamon sugar is good with the blueberries. Remember, the secret to a good muffin is not to over mix. You want the batter to be lumpy. The second muffin recipe is more cupcake-like. Wouldn't chocolate chips be good in a muffin?
Fake Shake and Bake
2 C.flour
1 C. yellow cornmeal
3 T. season salt
4 t. salt
1/2 t. paprika
4 t. garlic powder
1 t. pepper
1/2 t. poultry seasoning
Mix all ingredients together. Put 3/4 cup mix in a plastic bag. Put in 1-2 pieces of chicken and shake until pieces are coated. Bake in 9X13 pan, 350 degrees 1 hour or until tender.
Makes enough for 3-4 cut up chickens.
I would make at least double this recipe and store in an airtight container. Great to have on hand. I also would shake chicken and mix in a Tupperware bowl. We always skinned our chicken and this still worked great. Maybe I need to make that hubby some for dinner tonight. I think I would spray the coated chicken with some Pam before cooking.
1 C. yellow cornmeal
3 T. season salt
4 t. salt
1/2 t. paprika
4 t. garlic powder
1 t. pepper
1/2 t. poultry seasoning
Mix all ingredients together. Put 3/4 cup mix in a plastic bag. Put in 1-2 pieces of chicken and shake until pieces are coated. Bake in 9X13 pan, 350 degrees 1 hour or until tender.
Makes enough for 3-4 cut up chickens.
I would make at least double this recipe and store in an airtight container. Great to have on hand. I also would shake chicken and mix in a Tupperware bowl. We always skinned our chicken and this still worked great. Maybe I need to make that hubby some for dinner tonight. I think I would spray the coated chicken with some Pam before cooking.
Crockpot Lasagna
So, I was at Lin's and they were giving samples of this next recipe. Good stuff.
1 lb hamburger
28 oz jar spaghetti sauce
28 oz. jar alfredo sauce
8 oz. can no salt tomato sauce
3 cups grated mozzarella cheese
1 pkg. oven ready lasagna noodles
Brown meat and drain. Spray crockpot with nonstick spray. Pour enough spaghetti sauce in crockpot to just cover bottom of the pot. Pour remaining spaghetti sauce into the meat. Add the tomato sauce. Mix well.
Break 4 lasagna noddles strips into several pieces and put in pot on top of spaghetti sauce. Pour 1/3 alfredo sauce over noodles and spread to cover evenly. Top with 1/3 of the meat mixture. Sprinkle with 1 cup of cheese.
Repeat layers 2 more times. Cook on low 4-6 hours.
This would easily feed 6 adults. Add a salad and bread. Yum. I could not find a 28 oz jar of alfredo so I used two 16 oz jars. It didn't hurt it at all. We made it while at Brooke's. She sprinkled some grated Parmesan on the top before baking and it was good. Tara made this also, and she cooked onions with the hamburger. Also she used a chunky mushroom sauce and said it was good. Don't ever be afraid to alter a recipe to your own liking.
1 lb hamburger
28 oz jar spaghetti sauce
28 oz. jar alfredo sauce
8 oz. can no salt tomato sauce
3 cups grated mozzarella cheese
1 pkg. oven ready lasagna noodles
Brown meat and drain. Spray crockpot with nonstick spray. Pour enough spaghetti sauce in crockpot to just cover bottom of the pot. Pour remaining spaghetti sauce into the meat. Add the tomato sauce. Mix well.
Break 4 lasagna noddles strips into several pieces and put in pot on top of spaghetti sauce. Pour 1/3 alfredo sauce over noodles and spread to cover evenly. Top with 1/3 of the meat mixture. Sprinkle with 1 cup of cheese.
Repeat layers 2 more times. Cook on low 4-6 hours.
This would easily feed 6 adults. Add a salad and bread. Yum. I could not find a 28 oz jar of alfredo so I used two 16 oz jars. It didn't hurt it at all. We made it while at Brooke's. She sprinkled some grated Parmesan on the top before baking and it was good. Tara made this also, and she cooked onions with the hamburger. Also she used a chunky mushroom sauce and said it was good. Don't ever be afraid to alter a recipe to your own liking.
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