Easy, Fun, and Delicious

Oreo Truffles

2011-04-12T16:26:00.000-07:00

Stevie introduced me to these yummy devils. They are so good. They are easy to make and fun for a party!

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies. (I separated the cookie from the creme filling and added the creme to the cream cheese, this is optional)
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages BAKER'S Baking Chocolate, melted or I used a tub of the white chocolate and then some milk chocolate, I think they look prettier white :)

Directions

(Optional) I separated the cookie from the creme filling. You can just crush the cookies whole.
Crush cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
In medium bowl mix cream cheese and creme filling together. Add crushed cookies and mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Put in the freezer to harden.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
(Optional) Drizzle chocolate on top
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Shar's Basic Whole Wheat Bread

2010-09-08T19:35:00.000-07:00

I got this recipe from Shar's Kitchen Center in Gilbert, AZ

Shar’s Basic Whole Wheat Bread

Introduction PERFECT EVERY TIME MADE FROM 100% FRESH GROUND WHOLE WHEAT
Ingredients 6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe)
Directions Use the momentary switch (m) to mix well. Turn the machine to speed 1(old machine) 2(new machine) and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.) Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside. Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature. Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Double Chocolate Chip cookies

2010-08-24T23:09:00.000-07:00

1/2 devil food cake mix
1/2 cup butter flavor crisco
1 tsp vanilla
2 eggs
cream well

add rest of cake mix and
3/4 cup choc chips - i like part choc and part white choc chips
1/2 chopped nuts (optional)

bake 350 for 9-11 min

Chicken Parmesan Bundles

2010-05-04T19:42:00.000-07:00

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

This is super yummy. I made some spaghetti noodles and put the chicken on top.

Honey Lime Enchiladas

2010-05-03T23:17:00.000-07:00

1.5 lbs. pork or chicken, cooked and shredded

Sauce

1/3 c. honey

1/4 c. lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it will vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

My version of Macaroni Grill's Pollo Limone Rustica or in english Chicken penne in a lemon basil cream sauce!

2010-03-25T18:09:00.000-07:00

Ok so Part of this dinner I made up and part is taking from another recipe so we will see if I can actually write one out. Let me tell you though if you love lemon and pasta you will love this...YUMMY!!! For this recipe I used my pampered chef deep cover baker but you can use just a regular baking pan.

Serves 4

3 1/2 Cups penne pasta
3 1/2 Cups water
2 Chicken breasts
olive oil
3 cloves garlic
salt
pepper
2 tb butter
1 1/4 Cups of half-and-half
1 Cup chicken broth
1/3 cup lemon juice
tt (to taste) chopped basil

First cut off fat from chicken breasts and butterfly. In a large skillet cover bottom with a thin layer of olive oil and heat slightly. Add 1 chopped garlic clove and saute. Add some salt, pepper and a lemon juice. Place chicken in pan and saute until both sides have some golden color and cooked thoroughly. Remove from pan and chop up into small pieces.

Place penne pasta in deep cover baker and water. Cook in microwave for 18 min.

While pasta is cooking melt butter in pan. When melted add 2 cloves of chopped garlic and saute. Add broth and half and half. Bring to boil and reduce to simmer for 8 min. Do not heat too high or cream will burn. Add lemon juice and 1/2 ts of pepper. Simmer for 2 min stirring consistently. Remove from heat or keep on low.

When pasta is done drain any remaining water, add chicken and sauce. Stir ingredients together. Top with chopped basil and lemon zest. For a more baked pasta put in oven on broiler for a few min.

Enjoy!!!

Cheesy Chicken Chilaquiles

2010-03-18T20:54:00.000-07:00

1 1/2 lbs. boneless, skinless chicken breast
1 tbsp Southwestern Seasoning
1 3/4 cups salsa verde
1 cup reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded chituahua cheese (can use mozzarella or Monterey Jack)
1 cup crumbled queso fresco
sour cream (optional)

cut chicken into 1-in. pieces (I shredded mine and it was still really yummy). Combine chicken and seasoning in Deep Covered Baker (from Pampered Chef); mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain the chicken.
Combine salsa and broth in a bowl. Chop cilantro. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup of the cilantro. Repeat layers one time, ending with cheeses.
Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.

Mexican Sausage Skillet

2010-03-18T20:43:00.000-07:00

1 cup uncooked long grain white rice

2 ears corn, husks and skin removed

1 medium onion

8 oz. smoked sausage

2 garlic cloves, pressed

1 tbsp chipotle rub

2 cans diced tomatoes with green chilies

1 can black beans, drained and rinsed

Fresh cilantro and lime wedges (optional)

Cook rice according to directions.

Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until onion is tender.

Add tomatoes and beans to skillet; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime. If desired.

Tamale Corn Cakes with Raja Topping

2010-03-17T11:26:00.000-07:00

Chipotle Cole Slaw

4 cups cole slaw mix

1/2 cup ranch salad dressing

1 tbsp Chipotle Rub

Raja Topping and Corn Cakes

1 rotisserie chicken

1tbsp vegetable oil

1 medium onion

2 poblano peppers (I used bell peppers, less spicy)

1tbsp Chipotle rub

1/2 cup barbecue sause

1pkg. corn muffin mix

1tbsp Chipotle rub

3/4 cup milk

1 egg

2tbsp butter, melted

Toss cole slaw mix, dressing and rub in bowl; set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.

Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.

To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.

Chiles Rellenos Strata

2010-03-17T11:06:00.000-07:00

1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)

Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.

This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.

Stacy's Fry Bread and Pizza Dough

2010-01-01T21:43:00.000-08:00

Super huge batch: 10-12 people
2 cups warm milk
2/3cup + 2tbsp shortening
10 tbsp sugar
2 tbsp salt
2 cups warm water
2 tbls yeast
12 cups flour

Avg size batch: 8-10 people
1 cup warm milk
1/3 cup + 1 tbsp shortening
5 tbsp sugar
1 tbsp salt
1 cup warm water
1 tbsp yeast
6 cups flour

For Pizza:
For added flavor mix in Mrs. Dash Tomato Basil Garlic.
Pull out (or roll out) desired size. On baking sheet spray with nonstick spray and sprinkle with corn meal. Poke dough with a fork. Bake in preheated oven at 425 for 4-5 min just enough to get the top slightly cooked (this avoids soggy pizza). Then let stand for a few minutes. Next add sauce, sprinkle with garlic salt then add your desired toppings. Bake for an additional 8-10 min.

Chicken Ravioli Stew

2010-01-01T21:28:00.000-08:00

From Sister's Cafe

3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!

Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.

*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!

Chicken Tortilla Soup

2009-12-19T18:28:00.000-08:00

Saute for 5 min:
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil

Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked

Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans

Bring to boil and simmer 1- 1 1/2 hours.

Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips

White Chicken Chili

2009-06-18T19:00:00.000-07:00

I love this recipe. Thank you Sarah for sharing it with me.

2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon

Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.

Chicken Noodle Stir-Fry

2009-06-03T19:12:00.000-07:00

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.

Southwest Stew

2009-06-02T13:20:00.000-07:00

2 lbs. ground beef

1 1/2 c. diced onion

1 envelope taco seasoning

2 (15oz.) cans diced tomatoes w/ juice

2 (15oz.) cans pinto beans, rinsed and drained

1 (15oz.) can black beans, rinsed and drained

1 c. salsa

2/3 c. water

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. black pepper

salt to taste

In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.

Tater- Tot Casserole

2009-05-29T16:23:00.000-07:00

This is one of my family's favorites. We have it at least once a month and the leftovers are really good too. I make this in a large rectangle casserole dish, so that I get leftovers. You can cut the recipe in half if you don't want the leftovers.

2lbs. ground beef
taco seasoning (I don't measure
salt, to taste
pepper, to taste
2 cans cream of mushroom soup
1 can corn or any vegetable
tater-tots
shredded cheddar cheese

Press the ground beef into a large rectangle dish, evenly. Sprinkle on the taco seasoning, enough to somewhat cover the meat(I think the more the better) and the salt & pepper. Spread on the soup, evenly, over the meat. Sprinkle on the corn. Place the tater-tots on top of the corn in rows, to cover the whole thing. Then add a layer of shredded cheese (again, I think the more the better). Cook at 400 for 1 hour, or until the ground beef is done.

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes

2009-05-29T15:35:00.000-07:00

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes: "EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)"

Chicken Soft Tacos

2009-05-07T10:56:00.000-07:00

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.

Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.

Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,

Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy

Beef its what's for dinner!

2009-02-04T12:28:00.000-08:00

So you wanna make a roast for dinner...here are some helpful facts to make sure you get a yummy roast. First if you buy a roast with a bone it will cook faster because the bone will help transfer the heat. Second depending on the roast will depend on how you cook it. If your meat is tough you may consider braising it. To do so you need to get a large pot with a little oil in it. Heat up the oil, then take your meat and brown all sides(allowing outsides to caramelize and hold in juices better). Remove meat and add carrots, onion, etc. and saute. Put meat back into pot and fill with a liquid (usually a stock) half way up the meat. You can then simmer on the stove or put into the oven until meat is cooked and tender. It is important to cook slowly and lower heat so the liquid has time to breakdown the toughness. Otherwise if your meat is not tough and is a good quality cut you can just put it straight into the oven. Once meat is finished remove from heat and allow to rest for 15-20 min. before cooking, this allows juices to get pulled back into meat and distribute more evenly. The meat will also continue to cook about 5-10 more degrees while resting so you may want to pull it out a bit early, depending on how you want your meat cooked.

Gravy

2009-02-04T12:19:00.000-08:00

Making gravy can be tricky, but if you know a few things it is much much easier to make. When making gravy from a juice of a meat all you need to do is a something to thicken it up and some seasonings. Just mix a little bit of flour with some warm water and then slowly pour into your pot of meat juices. Mixing the flour and warm water first will keep you from getting lumps in your gravy. Also if your gravy has a flour taste to it its ok, it does not mean you added too much and its ruined. Just keep your gravy on a very low simmer and it will cook the flour taste right out.

Garlic!

2009-02-04T12:06:00.000-08:00

So one of my FaVoRIte things to add to food is GaRliC! I just LOVE it! An interesting thing I recently learned is that garlic can produce different flavors depending on the way it is prepared. When garlic comes into contact with air, you get a more bitter/sharp taste. If you are trying to avoid the bitter taste try not to incorporate air, food processors do this. It is suggested the best tool to use is a mortar and pestle because it keeps it from getting air and the heat a processor would do. And as we are on the topic of garlic...keep all oil and garlic mixtures in the refrigerator because they can easily grow harmful bacteria. Also when mincing garlic add a little salt to keep it from sticking to your board and knife.

Food Fact

2009-01-23T17:17:00.000-08:00

So I was talking to Stacy the other day and I told her that I was currently in four culinary classes. She asked me if I would send her an email every once in a while with helpful tips or facts. So I decided I might as well post them on this sight so everyone can hear them (unless you would prefer I don't)... anyway, sorry if they are common sense or pretty obvious it is nice to have a reminder or it might strike a question. Please feel free to ask questions too, it will help us all learn. Well then enough said lets get to the point.....

I am currently enrolled in Culinary Nutrition so I thought I would start there with giving you a fact.

*When purchasing whole wheat bread, be aware that titles are deceiving, even if a title had the words whole wheat it does not mean it is whole wheat. Also if a bread is brown in color, it does not mean it is whole wheat (molasses is added to white bread to appear whole wheat). So how do you tell... the list of ingredients is a useful tool. When ingredients are listed the are ordered by weight. Therefore the items at the beginning of the list have the highest quantity. This meaning you should see the words whole wheat flour as the first ingredient.

My other class is Safety and Sanitation so here are a few fact from there.

*There first one I have to mention should be obvious, but most people just don't think about it. Plus it has to do with a food that most people make for large gatherings. Potato salad... it's just asking for bacteria to start growing and since I have been in this class I have heard too many stories of illnesses because of this food. Let me just say that when you make potato salad please please please cool ingredients before you mix things together. When you take warm potatoes and warm eggs and mix them with mayo and all the other good stuff. It makes the whole mixture warm. Most people than put it in the large bowl to cool in the fridge, but with all that warm food so close, it just became a nice warm place for bacteria to grow. It would take a long time for it all to cool properly in the large bowl, plus you are than just going to take it out and let it sit longer at the picnic. So just cool your ingredients and put them in a shallow dish so cooling is distributed evenly and thoroughly.

Ok well I feel like this is really long so I will be back with more facts another time... and feel free to ask questions!

Banana Bars

2009-01-20T14:57:00.000-08:00

1/2 cup butter, soften
2 cup sugar
3 eggs
1 1/2 cup mashed bananas (takes about 3-4 whole bananas)
1 tsp. vanilla
2 cup flour
1 tsp. baking soda

Mix it all together and pour on to a large cookie sheet. Bake at 350 degrees for 18-25 minutes, until golden brown on top. Let cool and cover with frosting (Vanilla, cream cheese frosting is the best).

Corn Casserole

2009-01-20T14:55:00.000-08:00

1 can cream corn
1 can whole corn, drained
1 egg
8 oz. sour cream
1 stick of butter, melted
1 small box Jiffy corn bread mix
1 cup grated cheese

Mix it all together and place in baking dish. Cook at 35o degrees for 30-40 minutes.

Libby's Pumpkin Roll

2009-01-20T14:49:00.000-08:00

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Peanut Butter Balls

2009-01-20T14:46:00.000-08:00

1 cup peanut butter
1 cup honey
2 cups powder milk
1 1/2 cup corn flakes

Mix peanut butter, honey and milk together to form a very thick mixture. Roll into small balls about the size of a malnut. Then roll in crucshed corn flakes or powder sugar. Place on wax paper and refrigerate.

Chicken Noodle Soup

2009-01-20T14:39:00.000-08:00

Noodles
3/4 cup flour
2 eggs

In a large bowl, beat eggs until frothy with an electric mixer. Slowly add flour and mix well with pastry hook. Knead with hands. roll out very thin on a floured cutting board and cut into 1/4 inch strips. Use immediately or dry and store in an airtight container.

Soup
6 cups water
2 Chicken breasts
3 chopped carrots
3 stalks celery chopped
1 small onion chopped
2 tsp. salt
3 tsp. chicken bouillon
Pinch of garlic salt
1 bay leave
Pinch of pepper

combine all soup ingredients in stockpot. Bring to a boil and reduce to a simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken to a cutting board and cool slightly. Cut into bite size pieces. Return chicken and homemade noodles to soup and simmer 10 minutes. Serve with fresh, chopped parley spinkled on top (optional).

Coconut Chicken

2009-01-20T14:34:00.000-08:00

6 pc. boneless skinless chicken
1/2 cup butter milk
2 cups Panko bread crumbs
1 cup coconut
1/4 tsp. salt
1/4 tsp pepper

Place Chicken and buttermilk in quart size freezer bag. Combine bread crumbs, coconut, salt and pepper in gallon freezer bag.
Let chicken thaw in buttermilk. Then dip chiken in bread crumb mixture, place in baking dish. Cook at 350 degrees for one hour. After cooking top with sweet and sour sauce as desired, or use for dipping.

You can skip freezing if desired.

Homemade Ice Cream

2009-01-20T14:28:00.000-08:00

6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches or use other fruit (strawberries are great)
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt

In large bowl, mix together eggs and sugar until smooth; puree fruit in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Chex Muddy Buddies

2009-01-20T14:24:00.000-08:00

1 cup peanut butter
1 stick margarine
12 oz. chocolate chips
12 oz. chex or crispix cereal
2 1/2 cups powder sugar
1 cup chopped pecans (opional)

Melt peanut butter, chocolate chips and margarine in a sauce pan. Place cereal and nuts in a very large bowl. Pour melted mixutre over cereal and mix well. Put cereal mix and powder sugar in large paper bag and shake well to coat cereal. Pour on to wax paer to let cool. Store in large plastic bags in the refrigerator.

Chicken Cream Cheese Crescents

2009-01-11T10:54:00.001-08:00

1 block cream cheese
1/2 cube butter
4-6 chicken breasts cook and shredded
White rice
1 can cream of chicken
1c sour cream

Melt butter and cream cheese and then mix in chicken. Put mixture into crescent rolls and cook according to package. In a sauce pan boil sour cream and cream of chicken. When done place crescent on top of rice and pour sauce over it.

Another thing that was really yummy but there is no recipe is I took a chicken breast, butterfly cut it. Then I pounded it out and put mozzarella cheese and some basil, oregano, and salt and pepper. then I wrapped it up and hooked it with tooth picks. I then wrapped it in a slice of bacon and sprinkle garlic and parsley on it. I then baked it in the oven. It is really simple but tastes so good

Chicken Alfredo

2009-01-11T10:52:00.002-08:00

3 chicken breasts
1 small onion
1 large garlic clove
1 pkg. Pasta

Sauce
1/2 c of chicken broth
1 tbs cornstarch
2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 c whipping cream
1 c parmesan cheese

Cook chicken, chopped onion (as much as you want), and chopped garlic in a frying pan with a little oil. In a sauce man mix all sauce ingredients and bring to a boil. Pour sauce over pasta and add chicken, mix together.

Oriental Chicken Salad

2009-01-11T10:52:00.001-08:00

Romaine lettuce
crispy chow mien noodles
slivered almonds
cut up chicken nuggets

Dressing
1 c light mayo
2 tbs red wine vinegar
1/3 c sugar

Chicken and Bacon Fried Rice

2009-01-11T10:51:00.001-08:00

6 strips of bacon
3-5 chicken breast
3 eggs
chopped green onions
1/2 tsp of sugar
4 c cooked rice
3 tbs soy sauce

Cut chicken and bacon into small pieces and cook in frying pan, set aside. Cook eggs with a little milk scrambled style, set aside. Then cook carrots in a little oil when they start to get soft add onion. Once these are cooked in a wok or large frying pan put rice, soy sauce and sugar in and cook for a little bit. Then add in all other ingredients until thoroughly heated.

Pineapple Salsa Chicken

2009-01-11T10:49:00.000-08:00

Salsa
1 Pineapple or 1 can of pineapple tidbits
1 red pepper
3 Green onions
1/2 c lime Juice
1/4 c honey
1-3 cloves garlic

Marinade
1/3 c lime juice
1/3 c olive oil
1 tsp salt 1/4 tsp pepper

6 chicken breasts

Marinade chicken in a Ziploc bag, I like to add more oil and lime juice to completely cover the chicken. Puree the salsa ingredients, I like to leave chunks to give it the texture of salsa. I also like to include some of the juice from the can of pineapple. Then grill the chicken, put it over rice with salsa on top.

Indian Fry Bread

2009-01-11T10:41:00.000-08:00

2 cups flour
1 Tbls baking powder
1 Tbls powdered milk
1 1/2 Tbls honey
1 cup warm water

Mix Dry ingredients together
Mix honey and water, stir to disolve
Combine liquid and dry ingredients
Knead until a light dough consistency is achieved.
Let dough set, cover for 10-15 minutes.
Make dough balls, weighing 4 to 5 oz. each.
Roll dough balls into circular shape until about 1/4 inch thick
Pull and stretch until about the size of a small flour tortilla
Fry in hot oil until golden brown on each side. Turning with tongs.

Top with cooked meat, chili, lettuce, onions, tomatoes, cheese or salse
Or for dessert top with powder sugar, honey, cinnamon, sugar or fruit.

Fruit Dip

2009-01-11T10:39:00.000-08:00

1 tub cool whip
1 packet of instant vanilla pudding
2 Tbs. Cream of coconut
Mix it all together

Root Beer Float Cake

2009-01-11T10:37:00.000-08:00

1 package white cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 eggs

Glaze
1/2cup confectioners' sugar
3 tablespoons root beer (or you can use root beer concentrate for a stronger root beer flavor)

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bunt pan.
2. In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes; then turn out onto rack to cool completely.
3. Meanwhile prepare the glaze. Mix the powdered sugar with the 3tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake.Perfection when served with vanilla ice cream.

Chocolate Chip Cookies

2009-01-11T10:35:00.000-08:00

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

This is a big recipe, I like to split it in half.

Chicken Enchilada Soup

2009-01-11T10:32:00.000-08:00

1 tablespoon vegetable oil
1 lb. of chicken breast cooked and shredded
1/2 cup diced onion (or dried onions sprinkle around pot)
garlic salt (sprinkle around pot)
4 cups chicken broth
2 cups water
1 cup enchilada sauce or (less spice) 1 cup tomato sauce & 1/3 packet of enchilada powder
16 ounces Velveta cut in to small pieces
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup frozen corn
1 can kidney beans w/ juice
1 can ranch style beans w/ juice

Add all ingredients to the crock pot and cook for a couple of hours

Chicken Spaghetti

2009-01-11T10:30:00.000-08:00

1 lb cooked shredded chicken
Velveta cheese (1 small block or half of a large block), cut in cubes
1 can cream of mushroom
1 can cream of chicken
1 can diced tomatoes
1 can chicken broth

Mix it all in a pot and cook over the stove until cheese is all melted
Stir often don't let the cheese burn
Serve over spaghetti noodles
This recipe make a big patch, can feed a lot or freeze extra.

Chicken Enchiladas

2009-01-11T10:28:00.000-08:00

6-8 pieces of cooked chicken breast
6-8 flour tortillas
3 cups grated cheese
2 cans of cream of chicken soup
2 cups sour cream
1 (5oz.) can diced green chilies

Cook chicken, let it cool, then shred the chicken
Mix the soup, sour cream and chilies together in a medium bowl
Tear tortillas into medium size pieces
Cover the bottom of a 9x13 pan, over lap the pieces a little.
Cover tortillas with half of soup mixture
Next layer with half of the shredded chicken and half the cheese
Repeat the layer again. (You can make 3 layers if you want)
Bake at 375 for 30-40 minutes

Cranberry Chicken

2009-01-11T10:26:00.000-08:00

4-6 pieces of boneless skinless chicken breast
1 small bottle of French or Catalina dressing
1 packet of dry onion soup mix
1 can jellied cranberry sauce

Place chicken in baking dish
Mix other ingredients together and pour over chicken
Bake at 350 degrees for 1 hour

Company Chicken

2009-01-11T10:20:00.000-08:00

4-6 pieces of boneless skinless chicken breast
6-8 slices of Kraft American cheese
1 can cream of chicken
2 cups Pepperidge Farms cubed stuffing
1/2 stick of butter

Place chicken breasts in baking pan.
Cover with sliced American Cheese.
Mix 1 can of cream of chicken soup with 1/4 cup of water. Pour on top of chicken.
Cover with one layer of Pepperidge Farm cubed or crumbled stuffing.
Drizzle 1/2 stick of melted butter over the stuffing.
Bake at 325 degrees for one hour.
Serve over rice

Christmas Dance

2008-12-22T16:55:00.001-08:00

Send your own ElfYourself eCards

Microwave Oven Peanut Brittle

2008-12-19T14:42:00.000-08:00

I love this recipe, the only thing is that you really have to watch it. I find that if I ever leave the room, even for a second, it always gets burnt.

1 1/2 c. dry roasted peanuts

1 c. white sugar

1/2 c. light corn syrup

1 pinch of salt (optional)

1 Tbsp. butter

1 tsp. vanilla extract

1 tsp. baking soda

Grease a baking sheet, set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in the microwave for 6 minutes on high (keep an eye on it, if you are making more than one batch, lessen the time to 5 1/2 minutes because the microwave gets hot); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 more minutes (this is when you really have to watch it, because if it starts turning brown then it is burnt. I lessen the time on this to 1 1/2 minutes when doing more than 1 batch).

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Spanish Rice and White Rice

2008-12-12T10:55:00.000-08:00

2 c. long grain rice
4 c. warm water
2-3 Tbsp. oil
1 tsp. salt
4 oz. El Pato (yellow can, with the mexican food)tomato sauce (more if you want it more spicy or less for less spicy)
4 oz. Hunts tomato sauce

In a big wok or rounded bottom pan, heat the oil and salt over medium-high heat. Add the rice, let it cook a little, for 2-3 minutes. Add in both tomato sauces and mix, let cook another couple of minutes. Mix in the water. Let cook over medium-high heat until most of the water is evaporated. Cover with a fitted lid and allow to simmer on low heat for about 20 minutes. Stir a couple of time to avoid burning.

To make white rice:
Follow the instructions above, just don't add any tomato sauce.

Chicken Salad

2008-12-12T10:48:00.000-08:00

1/2 c. Mayonnaise
1/2 tsp. salt
3/4 tsp. poultry seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1 Tbsp. lemon juice

3 c. diced, cooked chicken (or shredded)
1/2 c. finely chopped celery
1/4 c. chopped green onions
1 1/2 c. shredded Swiss cheese

In a medium bowl, whisk together the mayo, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
In a large bowl, toss together the chicken, celery, green onions, and cheese. Add the mayo mixture, and stir to coat. Chill until serving.

Candy Bar Apple Salad

2008-12-03T16:06:00.001-08:00

1 1/2 c. cold milk

1 package (3.4 oz) instant vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

5 large apples, chopped (about 6 cups)

4 snickers candy bars (2.07 oz each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Oreo Chocolate Chip Cookies

2008-12-03T15:45:00.001-08:00

1 stick butter, softened
6 Tbsp. sugar
6 Tbsp. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
8 broken oreos
1c. chocolate chips

Preheat oven to 350
Cream butter and sugar.
Add egg and vanilla, mix well.
Mix flour, baking soda, and salt.
Slowly add dry ingredients to the wet ingredients.
Stir in oreos and chocolate chips just until combined.
Scoop onto cookie sheet.
Cook 7-9 minutes.
Let cool 3 minutes on cookie sheet, transfer to cooling rack.

Creamy Pasta Primavera

2008-12-01T20:22:00.000-08:00

3 cups penne pasta, uncooked
2 Tbsp. Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Neufchatel (cream) Cheese, cubed
1/4 cup Grated Parmesan Cheese

Cook pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Can use what every vegetable you have or want.

Soft & Chewy Chocolate-Peanut Butter Cookies

2008-12-01T20:14:00.000-08:00

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup peanut butter
2 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake7 to 8 min. or just until edges of cookies are set. (Do not over bake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Jazz It Up
Add 1/2 cup chopped Peanuts to dough before shaping into balls and baking as directed.

Frozen Nutty Buddies
For each frozen sandwich, spread 1 cookie with 1 Tbsp. thawed COOL WHIP Whipped Topping; cover with second cookie. Roll edge in chopped peanuts. Place in airtight container. Freeze up to 3 months. Serve frozen.

Crunchy Asian Broccoli Coleslaw

2008-12-01T15:29:00.000-08:00

This is really yummy, but it makes a lot. I cut the recipe in half. I also like to add some chicken and put it in a pita for lunch.
1/2 cup Kraft zesty italian dressing
2 pkg. (3oz each) ramen noodle soup mix
2 pkg. (12 oz each) broccoli slaw
4 green onions, sliced
1/2 cup Planters dry roasted sunflower kernels
1/2 cup Planters sliced almonds, toasted

Mix dressing with seasoning packet from 1 of the soup mixes. (do not need the other seasoning pk.)Break apart the noodles; place in a large bowl.Add slaw, onions, sunflower kernels, and almonds; mix lightly.Add dressing mixture; toss to coat.

Banana Split "Cake"

2008-12-01T15:21:00.001-08:00

9 Honey grahams, finely crushed (about 1 1/2 cups crumbs)
1 cup sugar
1/3 cup butter, melted
2 pkg (8 oz each) Cream cheese (I used the Neufchatel cheese because it has less fat)
1 can (20 oz) crushed pineapple, drained
6 bananas, sliced (I didn't need that many, cut them up as you need them)
2 cups cold milk
2 pkg. (4 serving size each) Instant Vanilla pudding
2 cups thawed cool whip
1 cup Planters chopped pecans

Mix graham crumbs, 1/4 cup of sugar and the butter; press onto the bottom of a 13x9 -inch pan. Freeze 10 min.
Beat cream cheese remaining 3/4 cup sugar with electric mixer until well blended.Spread carefully over crust.Top with pineapple and sliced bananas.
Pour milk into large bowl. Add the dry pudding mixes.Beat with whisk for 2 minutes or until well blended.Gently stir in 1 cup of cool whip.Spread over the banana layer.Top with remaining 1 cup of cool whip.Refrigerate at least 5 hours.
Slice remaining bananas just before serving; arrange on top.Sprinkle with pecans.
When I made this I did not think that it was necessary to have more cool whip on the top (I thought the sugar count was high enough). So, I crossed that off the list. Then I thought what is a banana slip with out chocolate sauce and strawberries. So, I drizzled some chocolate syrup on the top and instead of the bananas on top I sliced up some strawberries. I am not the biggest fan of pecans, so I used chopped peanuts.This was a really good treat. The whole family loved it.

Mexican Casserole

2008-12-01T15:11:00.000-08:00

This is one of our all time favorites. I got this recipe from Taste of Home.

1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed (or canned)
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

Directions: In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable. Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired. Yield: 6 servings.

Tailgate Chili

2008-12-01T13:33:00.000-08:00

2 lbs. Ground beef
1 lb. Italian Sausage
4 (15 oz.) cans chili beans, drained
2 (28 oz.) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chili peppers, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
¼ c. chili powder
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. white sugar
Bag of corn chips
Shredded cheese

1. Cook the ground beef and sausage in a pan until brown. Drain off all the grease.

2. Put the meat and all the other ingredients into a 6 quart or bigger crock-pot. Stir well. Cook on low over night for about 18 hours.

Beef and Broccoli Lo Mein

2008-12-01T13:19:00.000-08:00

My family loves this recipe. I got it from familyfun.com.

8 oz. spaghetti
1 tsp. dark sesame oil
1 Tbsp. vegetable oil
3 c. (I use more) chopped broccoli
1 1/2 c. sliced onion
1 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
12 oz. sirloin tips, cut crosswise into thin strips (or any kind of tender beef)
3 Tbsp. beef broth
3 Tbsp. low-sodium soy sauce
2 Tbsp. brown sugar
1 Tbsp. oyster sauce (I did not use this because I couldn't find it, and it still tasted great)

1. Stir the spaghetti into a pot of lightly salted boiling water and cook according to package. Drain noodles well, then return them to the pot and toss then with the sesame oil.

2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the beef and cook it, stirring often, for 5 minutes or until it is no longer pink.

3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1-2 minutes or until everything is heated through. Serve hot. Makes 4-6 servings.