tag:blogger.com,1999:blog-41810929251653052792024-03-14T00:48:04.353-04:00RecipeasyYummy Recipes we serve our families!Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-4181092925165305279.post-22453942726692422902011-11-19T19:26:00.000-05:002011-11-19T19:26:54.591-05:00Potato Soup 4-5 potatoes peeled and cubed into 1 inch squares<br />
1/2 onion - diced<br />
1 carrot diced<br />
2 chicken bullion cubes<br />
Place in a large stockpot and fill with water until it just covers the potatoes.<br />
Cook until potatoes are soft but not mushy.<br />
Turn on low and add 1 can cream of chicken soup, 1/2 stick margarine, 1 block cream cheese (cut in cubes)<br />
Slowly add 1 1/2 cups milk.<br />
Cook on low until smooth.<br />
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<a href="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Photobucket" border="0" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" /></a><br />
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<div style="text-align: left;"> </div>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-51222142515367339522011-02-07T22:39:00.002-05:002011-02-07T22:44:38.263-05:00Mozzarella Ham Stromboli1 tube (11 oz) refrigerated crusty french loaf<br />2 cups (8oz) shredded mozzarella cheese<br />1/4 lb thinly sliced deli ham<br />1 TBSP melted butter<br />1 TBSP grated Parmesan cheese<br /><br />On a lightly floured surface, unroll dough at seam. Pat dough into a 14 x 12 in rectangle. Sprinkle mozzarella cheese over dough to within 1/2 inch of edges. Top with single layer of ham. Roll up tightly from a short side; pinch seam to seal. Place seam side down on an un-greased baking sheet. Brush top of loaf with melted butter and sprinkle with Parmesan cheese. Bake at 375 for 2o-25 minutes or until golden brown. Cool on wire rack for 5 minutes before slicing. (6 servings)<br /><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=ChefMomma.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" alt="Photobucket" border="0" /></a>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-89961940497627245732010-08-23T18:45:00.002-04:002010-08-23T18:49:32.793-04:00Sausage and Rice CasseroleThis doesn't seem that exciting... but it is really yummy. Great for a weeknight meal!<br /><br /><br />2 Lipton Chicken Noodle soup mixes (dry) OR 4/5 chicken bouillon cubes<br />1 cup rice<br />1 lb. sausage - cooked and drained<br /><br />Boil 1 cup rice and 6 cups water for 7 minutes. Add soup mix (or bouillon cubes) and sausage.<br />Bake for 1 hour at 350 degrees. Freezes very well. This is a large casserole or 2 small ones.<br /><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=ChefMomma.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" alt="Photobucket" border="0" /></a>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-76027924561831536062010-08-23T18:37:00.002-04:002010-08-23T18:45:29.833-04:00Easy Best EVER CobblerThis is my FAVORITE Cobbler recipe EVER... Super Easy and SUPER YUMMY<br /><br /><br />Mix together the following:<br />1 cup sugar<br />1 cup flour<br />1 tsp. baking powder<br />1 cup milk<br />1 stick melted butter<br /><br /><br />Place fresh or frozen fruit of any variety in the bottom of a 8x8 pan (or pan about that size). Dump the previous mixture over fruit and bake at 350 degrees for 1 hour.<br />SOOOO Simple - SOOOO Good!<br /><br /><br /><br /><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=ChefMomma.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" alt="Photobucket" border="0" /></a>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-32319447185453413722010-08-15T08:26:00.000-04:002010-08-15T08:26:15.408-04:00Haloumi Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGfbpTnh_1I/AAAAAAAABiI/PHyhFb89mko/s1600/DSC02030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGfbpTnh_1I/AAAAAAAABiI/PHyhFb89mko/s640/DSC02030.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is a salad I discovered the other day at a restaurant so I don't have exact measurements. I decided to add it today because I made it for lunch. I didn't have green peppers of cucumbers so you won't see that in the salad but it tasted great all the same!!</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Mixed Salad leaves</div><div style="text-align: justify;">Haloumi Cheese</div><div style="text-align: justify;">1/2 Onion thinly sliced into rings</div><div style="text-align: justify;">Cucumber</div><div style="text-align: justify;">1 green pepper cut into rings</div><div style="text-align: justify;">Peppadews</div><div style="text-align: justify;">Bacon cut into thin strips grilled / fried till crispy</div><div style="text-align: justify;">Macadamia nuts</div><div style="text-align: justify;">Almonds</div><div style="text-align: justify;">Honey mustard dressing</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Method</div><div style="text-align: justify;">1. Cut Haloumi Cheese into squares and fry until golden brown, allow excess oil to drip off on a rollertowel</div><div style="text-align: justify;">2. Cook bacon until crispy.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGfbpTnh_1I/AAAAAAAABiI/PHyhFb89mko/s1600/DSC02030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: justify;">3. Slice cucumbers, peppadews, onions, greenpeppers</div><div style="text-align: justify;">4. Chop up nuts</div><div style="text-align: justify;">5 Arange salad leaves and add rest of ingredients as desired and when ready to serve add dressing.</div><div style="text-align: justify;"><br />
</div>Michelle Jamiehttp://www.blogger.com/profile/06166147011309699996noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-9547822727566514142010-08-15T05:12:00.000-04:002010-08-15T05:12:16.338-04:00Cannelloni - Beef, Spinach & Ricotta Filling<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGereu4QKQI/AAAAAAAABho/s3KtFedpNNc/s1600/DSC01727.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>This is another winter favourite of my family and I get them to eat spinach and tomato's with out much fuss!! It is a recipe that takes a long time to make but it makes so much you can freeze it the extra. I also make double the white sauce because I don't like the strong bit the tomato puree can have. I also use more cheese than they recommend. You can alter it according to your taste. <br />
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<u>Filling</u><br />
1 tbs Olive oil<br />
1 onion, chopped<br />
1 clove garlic, crushed<br />
500g Beef mince (I think Americans call this ground beef)<br />
250g packet frozen spinach thawed (I usually use fresh spinach and about a 250g packet as well I just cut it up very thinly).<br />
1/4 cup tomato paste<br />
1/2 cup ricotta cheese<br />
1 Egg<br />
1/2 tsp ground oregano<br />
salt and freshly ground black pepper, to taste<br />
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<u>White Sauce</u><br />
There is a white sauce recipe added to this but it is so much work and I really can't taste the difference they way they suggest, they also name it Bachamel Sauce.<br />
1 tbs butter/margarine<br />
1tbs Flour<br />
1 cup milk<br />
1 cut thickened cream<br />
1/4 cup Parmesan cheese<br />
salt and freshly ground black pepper, to taste<br />
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<u>Tomato Sauce</u><br />
425g can tomato puree<br />
2 tbs chopped fresh basil<br />
1 clove garlic, crushed<br />
1/2 tsp sugar<br />
salt, freshly ground black pepper to taste<br />
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12 - 15 instant cannelloni tubes<br />
1 cup freshly grated mozzarella<br />
1/2 cup freshly grated Parmesan cheese<br />
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Method<br />
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1. preheat oven to 180 C. Lightly oil large shallow casserole dish. Seth aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGereu4QKQI/AAAAAAAABho/s3KtFedpNNc/s1600/DSC01727.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGereu4QKQI/AAAAAAAABho/s3KtFedpNNc/s320/DSC01727.JPG" /></a></div>2. <b>To make beef and spinach filling</b>: Heat oil in frying pan. Add onion and garlic and stir over low heat until onion is tender. Add mince and brown well, breaking it up to a fine consistency with a fork as it cooks. cook, stirring, for 1 minute. Remove from heat. In a small bowl, mix ricotta, egg, oregano salt and pepper. Ad to mince mixture; Stir to combine. Set aside.<br />
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</a></div>3.<b> To make White Sauce:</b> Melt butter. Remove from heat and add 1 tablespoon of flour and mix to form a paste. Mix in a little bit of milk at a time to make sure no lumps form and return to heat to allow to thicken. Add cream and Parmesan cheese. Set aside.<br />
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4. <b>To make Tomato Sauce: </b>Place all ingredients in a medium pan; stir to combine. Bring to the boil. Reduce heat and simmer for 5 minutes. <br />
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5. Spoon beef and spinach filling into piping bag and fill cannelloni tubes or you could use a teaspoon. (Expect if you use a teaspoon to get really messy).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_UpzKo1sTXRE/TGesQP089lI/AAAAAAAABhw/lLUfdBtxw7c/s1600/DSC01723.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_UpzKo1sTXRE/TGesQP089lI/AAAAAAAABhw/lLUfdBtxw7c/s320/DSC01723.JPG" /></a></div>6. Pour some white sauce over base of casserole dish and then spoon some 1/2 of the tomato sauce over the white sauce. Then Place the cannelloni tubes in and add remainder of the white sauce and tomato sauce. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGetXpqLfWI/AAAAAAAABh4/u0HNh4M1pNA/s1600/DSC01724.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGetXpqLfWI/AAAAAAAABh4/u0HNh4M1pNA/s320/DSC01724.JPG" /></a></div>Put mozzarella cheese and Parmesan cheese over top and add a bit of paprika if you have. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGeuY3Gr6cI/AAAAAAAABiA/UL4CLwtQTWw/s1600/DSC01732.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_UpzKo1sTXRE/TGeuY3Gr6cI/AAAAAAAABiA/UL4CLwtQTWw/s320/DSC01732.JPG" /></a></div>7. Bake uncovered for 30 - 35 minutes or until golden brown. Michelle Jamiehttp://www.blogger.com/profile/06166147011309699996noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-41659261763727436112010-08-15T04:09:00.000-04:002010-08-15T04:09:03.527-04:00Chicken in Salt with Fennel, Thyme & Lemon<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGedciUbJZI/AAAAAAAABhI/O_x7GSfBGBY/s1600/DSC01738.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>This is a favorite recipe that I use of Jamie Oliver. It is really unusual and can be used to impress. It is surprisingly not salty. Try it I'm sure you love it!! You'll also need a pestle and mortar for this. <br />
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Ingredients:<br />
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3kg/7lb rock salt (course salt)<br />
8 heaped tablespoons of whole fennel seeds cracked.<br />
2 Eggs, beaten<br />
2 lemons, halved<br />
1 tablespoon peppercorns<br />
1 bunch fresh thyme<br />
olive oil<br />
1 x 2kg/4,5lb organic chicken<br />
1 bunch of parsley, ripped<br />
8 Cloves of garlic, skins left on, squashed<br />
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1. Preheat oven to 200 C / 400 F/ gas 6.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGedDE4lZxI/AAAAAAAABhA/BLJG160sVTA/s1600/DSC01734.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGedDE4lZxI/AAAAAAAABhA/BLJG160sVTA/s320/DSC01734.JPG" /></a></div>2. Put all the salt into a deep bowl with the fennel seeds, eggs, lemon juice (keep skins, peppercorns, and a wineglass of water and mix together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGedciUbJZI/AAAAAAAABhI/O_x7GSfBGBY/s1600/DSC01738.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_UpzKo1sTXRE/TGedciUbJZI/AAAAAAAABhI/O_x7GSfBGBY/s320/DSC01738.JPG" /></a></div>3. Bash up the thyme in a pestle and mortar and add a good couple of glugs of olive oil.<br />
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4. Scrunch it up and rub this flavoured oils all over your chicken, finally pushing the excess inside the cavity along with your parsley, garlic and squeezed lemon halves. <span style="font-size: large;"><b>The idea here is to tightly pack the cavity so that it bulges and no salt can get in!!</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_UpzKo1sTXRE/TGeeVijJTsI/AAAAAAAABhY/2wdBHh4yj6g/s1600/DSC01735.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_UpzKo1sTXRE/TGeeVijJTsI/AAAAAAAABhY/2wdBHh4yj6g/s320/DSC01735.JPG" /></a></div>5. Get 4 long pieces of tin foil and put them on top of each other to make a sheet around a metre / 39 inches square.<br />
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6. lay a third of the salt, making it about 2cm/ 3/4inch square.<br />
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7. Put the chicken on top, then pack the rest of the salt around. Because the salt is slightly wet it should stick top the chicken - make sure that the chicken's skin hasn't been pierced.<br />
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8. Carefully fold up the sides of the tin foil and scrunch it at the top. You can rip off any excess tinfoil. - basically the foil is that to hold the salt together until it hardens.<br />
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9. Place the chicken in the preheated oven and cook for 2 hours, then remove from the oven and allow to rest for 15 minutes.<br />
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10. Open the tinfoil and crack open the salt casing with the back of a spoon.<br />
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Serving suggestion<br />
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Have 2 nice salads and some interesting fresh bread.<br />
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P.S. Post a comment if you try this to let us know how it went!!Michelle Jamiehttp://www.blogger.com/profile/06166147011309699996noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-69903093810751252862010-08-02T19:13:00.000-04:002010-08-02T19:14:49.520-04:00Bubble PizzaGreat weeknight meal!<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span><br />1 1/2 pounds ground beef<br />1 can pizza sauce<br />2 tubes buttermilk biscuits<br />1 1/2 cup shredded mozzarella cheese<br />1 cup shredded cheddar cheese<br /><br /><span style="font-style: italic; font-weight: bold;">Preparation</span><br />Brown beef. Drain. Stir in pizza sauce. <br />Quarter biscuits; place in greased 13 in. by 19 in. by 2 in. dish.<br />Top with beef mixture.<br />Bake uncovered at 400 degrees for 20 - 25 minutes.<br />Sprinkle with cheeses.<br />Bake 5 -10 minutes until cheese melts. <br />Let stand 5- 10 minutes.<br />Serves 6-8<br /><br /><br /><br /><br /><br /><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=ChefMomma.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" alt="Photobucket" border="0" /></a>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-78697858231026188712009-07-23T08:54:00.003-04:002009-10-10T18:13:26.253-04:00Warm Green Been Salad<a href="http://2.bp.blogspot.com/_UpzKo1sTXRE/SMEvu4ZXiTI/AAAAAAAAAyg/zFD8ni6HyaM/s1600-h/Scan0004.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5242523923695241522" src="http://2.bp.blogspot.com/_UpzKo1sTXRE/SMEvu4ZXiTI/AAAAAAAAAyg/zFD8ni6HyaM/s400/Scan0004.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<span style="font-weight: bold;">Warm Green Bean Salad</span><br />
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500g Green beans, sliced<br />
2 tbs Olive oil<br />
1 Onion, cut in half and thinly sliced<br />
250g Bacon, chopped<br />
2 tbs Sesame seeds<br />
1 <span id="SPELLING_ERROR_5">tb</span> Balsamic vinegar<br />
2 tbs Freshly chopped coriander<br />
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1. Add the olive oil to the pan and fry onions gently until soft.<br />
2. Add bacon and sesame seeds and cook till bacon is just cooked.<br />
3. Add beans and stir fry for a few minutes.<br />
4. The idea is to keep the beans crunch so keep it quick.<br />
5. Add balsamic vinegar and coriander and mix well.<br />
6. Transfer to the serving dish.<br />
This dish can be served hot or at room temperature.<br />
Serves 4-6<br />
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Enjoy!<br />
<a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=ChefMomma.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma.jpg" /></a>Michelle Jamiehttp://www.blogger.com/profile/06166147011309699996noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-44236315393229910902009-07-13T09:58:00.009-04:002009-10-11T14:00:52.119-04:00Spinage & Bacon Creamy Sauce Pasta<a href="http://1.bp.blogspot.com/_UpzKo1sTXRE/SltD3-EEMRI/AAAAAAAABU4/isV0h0QmaPE/s1600-h/2009_0112_175954.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5357950810519253266" src="http://1.bp.blogspot.com/_UpzKo1sTXRE/SltD3-EEMRI/AAAAAAAABU4/isV0h0QmaPE/s400/2009_0112_175954.JPG" style="cursor: pointer; display: block; height: 301px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
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<div class="MsoNormal"><span lang="EN-ZA">This is a <span id="SPELLING_ERROR_0">recipe</span> I worked out based on the <span id="SPELLING_ERROR_1">tastes</span> I could put together. It was a dish I had at a <span id="SPELLING_ERROR_2">restaurant</span>. <br />
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What you'll need: <br />
1 Medium onion <span id="SPELLING_ERROR_3">finely</span> chopped <br />
1/2 teaspoon Crushed garlic <br />
1 Bunch of fresh <span id="SPELLING_ERROR_4">spinege</span>. <br />
120g Bacon <br />
30ml Butter <br />
15ml Flour <br />
250ml Thickened Cream <br />
60ml Parmesan Cheese <br />
Salt & Pepper to taste <br />
<span id="SPELLING_ERROR_5">Preferred</span> pasta <br />
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Method: <br />
1. Cook the pasta of your choice. <br />
1. Sauté onions till see-through. <br />
2. Add garlic. <br />
3. Boil <span id="SPELLING_ERROR_6">spinege</span> till par cooked. <br />
4. add to onions and garlic and fry slightly. <br />
5. In a new sauce pan melt butter <br />
6. Mix in flour to make a paste. <br />
7. Remove from heat. Turn stove down to a simmering <span id="SPELLING_ERROR_7">temperature</span>. <br />
8. Add a little of the thickened cream to the paste at a time <span id="SPELLING_ERROR_8">until</span> all the cream is mixed in. <br />
9. Return to the stove and allow the sauce to heat and thicken a little and then add the <span id="SPELLING_ERROR_9">parmesan</span> cheese, salt and pepper to taste. <br />
10. Once the cheese is melted into the sauce add the onion, garlic and <span id="SPELLING_ERROR_10">spinege</span> to the sauce and remove from heat. <br />
11. You can serve the pasta and sauce mixed together or serve the sauce as a topping.</span><br />
</div><br />
<br />
<br />
Michelle Jamiehttp://www.blogger.com/profile/06166147011309699996noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-36368445245441377832009-06-19T11:10:00.002-04:002009-06-19T11:23:24.848-04:00reeses squaresThese are yummy, taste just like reese's peanut butter cups, only have 5 ingredients & you don't have to bake them! They are very rich, but extremely addictive.<br /><br />1 1/2 cups graham cracker crumbs (if making your own = 1 sleeve)<br />1 lb confectioner's sugar (3 to 3 1/2 cups)<br />1 1/2 cups peanut butter<br />1 cup butter, melted<br />1 (12 ounce) bag milk chocolate chips (I've used semi-sweet & it cuts a bit of the richness down)<br /><br />1. Combine graham crumbs, sugar and peanut butter and mix well.<br />2. Blend in melted butter until well combined.<br />3. Press mixture evenly into a 9 x 13 inch pan.<br />4. Melt chocolate chips in microwave or in double boiler.<br />5. Spread over peanut butter mixture.<br />6. Chill until just set and cut into bars. (these are very hard to cut if the chocolate gets "rock hard".)<br /><br />I made mine at night & just let them set on the counter.<br /><br /><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view¤t=chef.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/chef.jpg" border="0" alt="Photobucket"></a>GE is mehttp://www.blogger.com/profile/00982093884448702136noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-46082345241317621952009-05-12T11:50:00.005-04:002009-10-11T14:01:37.949-04:00Buttery Orange Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_rjcFYWHKQyQ/Sgmx5fK4l6I/AAAAAAAABxI/yy4DWlZcKX0/s1600-h/IMG_2817.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_rjcFYWHKQyQ/Sgmx5fK4l6I/AAAAAAAABxI/yy4DWlZcKX0/s200/IMG_2817.JPG" alt="" id="BLOGGER_PHOTO_ID_5334990834774874018" border="0" /></a><span style="font-family:trebuchet ms;">I tried this recipe for a special breakfast this morning. It came from a little recipe book I bought a long time ago, called "Old-Fashioned Muffin Recipes." These muffins turned out so well and I thought they tasted AMAZING!! The kids </span><span style="font-family:trebuchet ms;">weren't that impressed, but I think it's because they were expecting something a little less cultured, like chocolate chip or something! These would be great tea party muffins, but were so yummy for breakfast too. <br />
<br />
2 cups flour <br />
1/2 cup sugar <br />
1 Tbs. baking powder <br />
1/2 tsp. salt</span> <br />
<span style="font-family:trebuchet ms;">2 eggs, beaten <br />
1/2 cup vegetable oil <br />
1/2 cup milk <br />
1 Tbs. grated orange rind <br />
Butter for tops of muffins <br />
<br />
Combine dry ingredients into a mixing bowl. Separately mix egg, oil, milk and rind. Pour into dry mixture, stirring until batter is just moistened. (It's thicker than the average muffin batter - more like sticky biscuit dough, but </span><span style="font-family:trebuchet ms;">it's OK.) Fill greased muffin cups 2/3 full. Place a small piece of butter (a fleck) on top each batter-filled cup. Then, evenly top each wit</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_rjcFYWHKQyQ/Sgmx5LxzQxI/AAAAAAAABxA/GAOrP0xb8XU/s1600-h/IMG_2813.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_rjcFYWHKQyQ/Sgmx5LxzQxI/AAAAAAAABxA/GAOrP0xb8XU/s200/IMG_2813.JPG" alt="" id="BLOGGER_PHOTO_ID_5334990829569393426" border="0" /></a><span style="font-family:trebuchet ms;">h the following mixture: <br />
<br />
1/3 cup sugar <br />
1 tsp. grated orange rind <br />
2 tsps. orange juice <br />
<br />
</span><span style="font-family:trebuchet ms;">Bake in 400 degree oven. 15 - 20 minutes (I did mine for 20)</span> <br />
<a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=chef.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/chef.jpg" alt="<span class=" error="" id="SPELLING_ERROR_1" /></a><span style="font-family:trebuchet ms;"> <br />
</span><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=chef.jpg" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;"></span></span><span style="font-family:trebuchet ms;"></span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-49620973835213440262009-05-01T22:46:00.005-04:002009-10-11T13:51:53.206-04:00Ho Ho CakeI've been meaning to post this for awhile now...it's soooo goood<br />
<br />
You can make this in a 9x13 for you,<br />
but if you don't want such thick cake make it in a jelly roll pan<br />
(or whatever you call it - those long pans with the 1 inch lip... Pampered chef calls them a bar pan they are 10 x 15 1/2)<br />
<br />
So here goes..<br />
1st just back a normal chocolate cake mix just like the box.<br />
Let it cool COMPLETELY!! (if the cake it too hot the white middle will "melt")<br />
Then beat together until fluffy (it takes a LONG time so use a stand mixer if you have one!)<br />
1 can evaported milk (small can or 1/2 of 12 oz. size can )<br />
3/4 cup sugar<br />
1 stick softened butter<br />
2/3 cup shortening<br />
<br />
Spread topping on cake and freeze for at least 30 minutes.<br />
<br />
Melt one container of chocolate icing in the microwave for 30 seconds<br />
<br />
Pour over cake and return to freezer until cooled.<br />
<br />
(After that final freeze cake can be kept in the refrigerator!)<br />
<br />
<a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=recipeasy2.jpg" target="_blank"><img alt="chef momma" border="0" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/recipeasy2.jpg" /></a>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com3tag:blogger.com,1999:blog-4181092925165305279.post-65909741422693706642009-04-17T22:38:00.005-04:002009-10-11T14:01:51.052-04:00Chicken pot pieI got this recipe from my friend Jen Laliberte. Again, it is one of those things, I don't particularly like, but if I try it & I like it, I'll let you know about it!(i.e. I'm not a huge pot pie fan of any kind.)<br />
<br />
3 halves of chopped boneless, skinless chicken breast (about 1 1/2#'s)<br />
1 onion chopped, 1/2 container of fresh, sliced mushrooms or 1 can drained. <br />
<br />
Saute' these in a large skillet- drain only if there is a lot of liquid.<br />
<br />
Add small can(like 8oz. I think) each of peas & corn(or 2 veggies of your choice)-drained<br />
1 can cream soup(preferably mushroom)<br />
1 small can of French fried onions(or about 3oz.)<br />
<br />
Stir all together until well mixed. If you like yours a bit more soupy(gravy)thin with some milk- between 1TBSP & 1/4 cup. I rarely do this.<br />
Pour into Pillsbury(or store brand)unrollable pie crust. Cover with 2nd shell, bake @ 350 degrees until crust is golden brown about 45min - 1hr. <br />
<br />
You can add other things you think might taste good. For instance, I also sauted some garlic, 2-3 cloves in w/my chicken & sprinkled some shredded cheddar cheese on top before putting the 2nd shell on top.<br />
<br />
<a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=chef.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/chef.jpg" /></a>GE is mehttp://www.blogger.com/profile/00982093884448702136noreply@blogger.com1tag:blogger.com,1999:blog-4181092925165305279.post-27035326055409694422009-04-11T14:43:00.004-04:002009-10-11T14:02:01.222-04:00Balsamic Chicken with MushroomsThis is a recipe I got from Weight Watchers. I enjoy finding good recipes that are healthy & low fat that my family also enjoys. If you are doing Weight Watchers the points value is 3. It is an easy & relatively quick recipe to make.<br />
<br />
*Again I brine my chicken before I cook it, helps it to stay moist. 1# chicken - brine =1 qt. water with 1/2 cup kosher salt dissolved(or 1/4 c. table salt)soak chicken for 20 min. rinse then prepare as recipe states.<br />
<br />
Ingredients:<br />
<br />
2 tsp. vegetable oil<br />
3 TBSP balsamic vinegar<br />
2 tsp. Dijon mustard<br />
1 large garlic clove(s), crushed<br />
1 # uncooked boneless, skinless chicken breast, four 4-oz. pieces<br />
2 c mushrooms, small, halved<br />
1/3 c canned chicken broth<br />
1/4 tsp dried thyme, crumbled<br />
<br />
In a nonstick skillet, heat 1 tsp of oil<br />
<br />
In a medium bowl, mix 2 TBSP of vinegar, mustard & garlic. Add chicken & turn to coat.<br />
<br />
Transfer chicken and marinade to skillet. Saute' chicken until cooked through, about 3 minutes on each side.(I've found this varies depending on thickness of chicken. I pounded mine down & it probably still took 5 min. I usually cut mine & check for any pink inside)Transfer chicken to a platter and keep warm.<br />
<br />
Heat remaining tsp of oil in skillet. Saute' mushrooms for 1 min. Add broth, thyme and remaining TBSP of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 min. longer.<br />
<br />
Serve chicken topped with mushrooms.<br />
<br />
*additional notes- definitely make sure you use a non stick pan- the balsamic is brutal on your pan(maybe it's a combination of the balsamic & Dijon) <br />
the broth- I have often just made a bouillon cube, then I don't worry about wasting the rest of it. Mushrooms- I prefer fresh, but my husband prefers canned. I used 2 4oz. cans, drained & that seemed to be enough. The garlic- we like garlic, so I will often times use a bit more.<br />
<br />
I am finding as my culinary skills develop that cooking you don't have to be so accurate in, but baking accuracy is a must. So if there is a flavor you don't particularly enjoy, I'd say try the recipe as written the 1st time, but then adjust for your tastes. i.e. try cutting back on the balsamic a smidge, or maybe add a bit more dijon etc.<br />
<br />
Happy cooking!<br />
<a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=chef.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/chef.jpg" /></a>GE is mehttp://www.blogger.com/profile/00982093884448702136noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-87775550127711402212009-04-08T17:44:00.006-04:002009-10-11T14:02:15.363-04:00Mustard Thyme Grilled ChickenFacebook has sucked my life away! So I am trying to wean myself from it & get back to bloggy land. This is one of my favorite grilled chicken recipes. I found it on a thyme plant when I worked at Home Depot. Pretty easy to make, the prep is slightly messy- not bad.<br />
<br />
Take 4 boneless, skinless & split chicken breasts - coat them well with Dijon mustard. I use a store brand & it is fine.<br />
<br />
Take a 1 gal. plastic ziploc bag & mix together 1/2 cup virgin olive oil, 1/4 cup fresh lemon juice & 2 tsp fresh thyme. Put coated chicken breasts in the marinade & marinate at least 3 hours or over night. Grill 6-8 minutes per side depending on thickness of breast. <br />
<br />
**my notes- I have used dried thyme & lemon juice out of a bottle, but if you can use fresh- way better. Also if you don't want a dried out chicken breast, honestly I have found 8 min. per side even for thick breasts usually cooks this through- as long as your grill is hot. If in doubt, cut into it for pinkness after the 16 minutes. Most cook books will give you a fresh to dried herb ratio also the juice of 1 lemon is about 3 TBSP.<br />
<br />
Sprinkle cooked breasts with 3 TBSP of fresh parsley before serving- this is optional & I have never done it.<br />
<br />
If you want a good chicken sandwich melt your favorite cheese on top of it.<br />
<br />
Enjoy.<br />
<br />
<a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view¤t=chef.jpg" target="_blank"><img src="http://i471.photobucket.com/albums/rr79/outnumberedn06/chef.jpg" border="0" alt="Photobucket"></a>GE is mehttp://www.blogger.com/profile/00982093884448702136noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-74004706842886180252009-03-21T22:15:00.005-04:002009-10-11T14:02:36.526-04:00Marinated Baked (or grilled) Pork Chops (or Chicken)1 TBSP soy sauce<br />
2 TBSP vegetable oil<br />
1 TBSP Worcestershire sauce<br />
1 tsp. lemon juice<br />
2 TBSP brown sugar<br />
2 TBSP ketchup<br />
6 pork chops, trimmed (I've also used pork steaks and boneless chicken breasts)<br />
<br />
Preheat oven to 350 degrees.<br />
In small bowl blend soy sauce, vegatable oil, Worcestershire sauce, lemon juice, brown sugar and Ketchup.<br />
Place chops in medium baking dish and spread with 1/2 the sauce. <em>(I just used all of the sauce at once)</em><br />
Bake for 30 minutes then spread with the remaining 1/2 of the sauce mixture.<br />
Bake for 30 more minutes or until internal temperature is 160 degrees F (70 C).<br />
<br />
(<em>When I make them I bake them for 30 minutes in the oven then 20 minutes on the grill!!! </em><br />
<em>I also use a little of the sauce to baste as I grill.)</em><br />
<br />
I found this recipe on <a href="http://allrecipes.com/">ALLRECIPES.com</a> - the italics are my "take" on it. <a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=chef.jpg" target="_blank"><img alt="Photobucket" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/chef.jpg" border="0" /></a>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com1tag:blogger.com,1999:blog-4181092925165305279.post-16668414768278118862009-01-14T23:03:00.005-05:002009-01-15T00:47:30.979-05:00Sweet Dinner Rolls<a href="http://2.bp.blogspot.com/_QJNrt8NVABc/SW7N6yG6vEI/AAAAAAAADYs/WyuEmQYOJpM/s1600-h/SDC18789.JPG"><img id="BLOGGER_PHOTO_ID_5291393021973806146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_QJNrt8NVABc/SW7N6yG6vEI/AAAAAAAADYs/WyuEmQYOJpM/s400/SDC18789.JPG" border="0" /></a><br /><div>These take a little planning ahead, but are WELL worth it!!<br /><br />Microwave 1/2 cup water with 1/2 cup milk for 1 minute so that the mixture is warm.<br /><br />Pour into mixer and add 1/2 cup sugar and mix until dissolved.<br />After well mixed add 1 packet yeast (2 1/2 tsp.) and mix well.<br />Let sit until foamy (about 10 minutes)<br />Add 1 tsp. salt, 1/3 cup butter, softened; and 1 egg - mix well.<br />Add all-purpose flour 1/2 cup at a time for a total of 3 3/4 cups of flour.<br />Mix well!<br />Then cover and let rise for 45 minutes.<br />Then you can form them like you like... crescents, rolls, parkerhouse rolls.<br />Cover and let rise for an hour.<br />Bake at 350 degrees for 10 minutes or until golden brown.<br /><br />SOOOOO GOOOD!!<br /><br />Great for a cold winter day!!<br /><br /><a href="http://s471.photobucket.com/albums/rr79/outnumberedn06/?action=view&current=ChefMomma3.jpg" target="_blank"><img alt="Photobucket" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma3.jpg" border="0" /></a></div>Karen @Snakes-Snails-Puppydogtailshttp://www.blogger.com/profile/16904667099467052476noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-36806717860751994432009-01-13T18:21:00.009-05:002009-03-21T22:41:30.472-04:00Snow Ice Cream<a href="http://4.bp.blogspot.com/_rjcFYWHKQyQ/SW0jn4uduGI/AAAAAAAABko/pLcb_LcLy2c/s1600-h/IMG_2280.JPG"><img id="BLOGGER_PHOTO_ID_5290924305379342434" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_rjcFYWHKQyQ/SW0jn4uduGI/AAAAAAAABko/pLcb_LcLy2c/s200/IMG_2280.JPG" border="0" /></a><span style="font-family:verdana;">We tried this over the weekend and it was a hit with everyone in the family! It's super quick and easy - if you have snow!</span> <div><div><br /><div><strong><span style="font-family:verdana;">1 gallon snow (I used a 5 quart bowl so I would have room to mix)</span></strong></div><div><strong><span style="font-family:verdana;">1 cup cream or milk</span></strong></div><div><strong><span style="font-family:verdana;">1 cup sugar</span></strong></div><div><strong><span style="font-family:verdana;">1 tsp. vanilla</span></strong></div><br /><div><span style="font-family:verdana;">Mix thoroughly and eat immediately! I put the leftovers out on the front step and we had more of it before bed that night!</span><img id="BLOGGER_PHOTO_ID_5290923887846429346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_rjcFYWHKQyQ/SW0jPlS3EqI/AAAAAAAABkg/updpbtghGv4/s200/IMG_2287.JPG" border="0" /><br /></div><div><a href="http://www.mylivesignature.com/" target="_blank"><img alt="Photobucket" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma3.jpg" border="0" /></a></div></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4181092925165305279.post-34424386573529032552009-01-05T10:18:00.006-05:002009-10-11T13:52:30.352-04:00Not really a recipe.... more like 500 of them!Hey Girls! This isn't a recipe but it's a great resource. Everyone I've recommended it too has loved it so I just thought I'd share. If you go to this link you will receive <span style="font-style: italic;"><span style="font-weight: bold;">Food and Family</span></span> published by Kraft four times a year. They even have different editions for different countries!!! It's filled with easy recipes and meal planning tips. Oh and I almost forgot the most important part.... it's completely FREE!!!! I highly advise signing up if you haven't already.<br />
<br />
<br />
<a href="http://www.kraftfoods.com/kf/registration/contextualsignuplogin.aspx">http://www.kraftfoods.com/kf/registration/contextualsignuplogin.aspx</a><br />
<br />
<br />
<div><br />
</div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5287830789501449922" src="http://2.bp.blogspot.com/_GTVCdodnIoc/SWImFkCbdsI/AAAAAAAAACg/YCNCcLyigK4/s320/FFCover_Winter2008.jpg" style="display: block; height: 317px; margin: 0px auto 10px; text-align: center; width: 234px;" /> <a action="'view&current=" href="http://www.blogger.com/%3Ca%20href=" target="_blank"><img alt="Photobucket" border="0" src="http://i471.photobucket.com/albums/rr79/outnumberedn06/ChefMomma3.jpg" /></a><br />
<a href="http://www.mylivesignature.com/" target="_blank"></a>Stephaniehttp://www.blogger.com/profile/04613456403023167153noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-25458791910407505452008-12-29T21:29:00.005-05:002009-10-11T14:03:06.843-04:00Easy Chicken and PastaMy husband, on the way home from church yesterday, said, "Honey, would you like me to cook dinner tonight?" Wha..wha..what? Um, sure, yeah, twist my arm! "Do you want chicken or hamburger?" I told him my preference would be chicken, but if he was cooking I wouldn't be picky as long as it had some veggies for the girls. When he found this recipe on the net at Allrecipes.com I was very shocked & surprised as my hubby doesn't do veggies as a general rule. In fact, I describe my husband as a pasta-tarian. This was very yummy, but I think we are going to tweak some things next time. See below for additional thoughts.<br />
<br />
1 Tablespoon vegetable oil<br />
1 pound skinless, boneless chicken breast, cut up<br />
1(10.75 oz)can Campbell's cream of mushroom soup(regular or fat free)<br />
2 1/4 cups water<br />
1/2 teaspoon dried basil leaves, crushed(I just had plain, old basil, already crushed in my cupboard)<br />
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)<br />
2 cups uncooked corkscrew-shaped pasta<br />
grated Parmesan cheese<br />
<br />
Heat oil in skillet. Add chicken and cook until browned, stirring often. Set chicken aside.<br />
Add soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 minutes, over medium heat stirring often.<br />
Add chicken back in. cook 5 minutes or until pasta is done, stirring often. Sprinkle with cheese.<br />
<br />
**So here are a few extra thoughts. I personally CAN NOT stand dry poultry(chicken, turkey, etc.)So I've learned to brine it first. This recipe is one you'd definitely want to brine your chicken on, or I feel it will end up dry.<br />
<br />
*Brining- 1 quart of cool to room temp. water with 1/2 cup kosher salt mixed until dissolved. If you don't have kosher salt, use 1/4 cup table salt. Place 1 # of chicken in water & soak for no more than 20 minutes. Rinse your chicken, & then either cook as per recipe or pan fry 3-4 minutes per side.<br />
With this particular recipe, brine your breasts whole, then cut up before you cook it.<br />
<br />
Our family also loves onions & garlic, so next time we make this, I think I'm going to throw some fresh onions in with my chicken to saute & then add a clove or 2 of fresh garlic when I add the veggies.<br />
We topped ours with fresh grated Parmesan & a bit of cracked pepper, from the pepper mill. This was definitely good, easy & an all in one meal! ENJOY<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/109/098EDDE339087B5C8F5E79CE19F821F4.png" /></a>GE is mehttp://www.blogger.com/profile/00982093884448702136noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-42476780368770124612008-12-26T11:47:00.005-05:002009-03-21T23:23:31.008-04:00baked french toastI hope & pray everyone had an absolutely wonderful Christmas. Once again, I'm stealing recipes. If this is wrong, I hope someone will tell me-I do try to give credit where credit is due. My bff, Dawn posted about what to do with extra bread, because the snow storm the weatherman predicted didn't come & we had all rushed out to get bread & milk. :) I tried this recipe for Christmas morning breakfast & we all loved it. In fact I'm thinking it might become a Christmas morning tradition.<br /><br />Baked French Toast<br />(courtesy of Dawn's sister-in-law)<br /><br />1 lb of bread<br />8 eggs<br />3 cups milk<br />2 teaspoon vanilla<br />1/4 teaspoon cinnamon<br /><br />Spray a 9 x 13 pan with non-stick spray. Rip bread into bite size pieces and put in pan. Mix eggs, milk, vanilla, and cinnamon in a bowl and pour evenly over bread. Cover and refrigerate overnight.<br /><br />Topping<br />6 tablespoons butter<br />2/3 cup brown sugar<br />1 tablespoon corn syrup<br /><br />Melt butter in small sauce pan. Mix the sugar and corn syrup in and simmer until bubbling (stir occasionally). Pour over top of dish French Toast and bake uncovered at 350 for 40 minutes. **We added 1/4 cup of chopped pecans to the topping, which was yummy. Another suggestion was to take an 8 oz. block of cream cheese & put chunks(about 1" cubes)spread through out the bread & make it more like a cheese pastry.<br /><br />It was very easy to make I measured out my topping ingredients the night before as well so all I had to do was throw in the pan. It serves about 8.<br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/109/098EDDE339087B5C8F5E79CE19F821F4.png" /></a>GE is mehttp://www.blogger.com/profile/00982093884448702136noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-12158573111934609052008-12-15T11:22:00.006-05:002009-03-21T23:24:09.223-04:00Sausage Cream Cheese RollsI think this appetizer has probably been around forever. But I didn't make them until last year for the first time. Fell in LOVE with them!! They are so easy and taste amazing. In fact I have a batch cooking right now.... getting ready to go to our last Christmas party. My husband has the camera or I would have posted a pic.<br /><br />2 pkg crescent rolls<br />8 oz. cream cheese<br />1 lb cooked sausage<br /><br />Preheat oven to 350 degrees.<br /><br />Mix prepared sausage and cream cheese together. Roll each can of crescent rolls into a large rectangle. Spread half of cream cheese mixture on one rectangle. Repeat on the next rectangle. Start on long edge and roll- pinwheel effect will happen. Put in fridge for 1 hour. Remove and cut into 1/2' circles. Cook 10 min in oven.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" src="http://signatures.mylivesignature.com/54486/109/098EDDE339087B5C8F5E79CE19F821F4.png" /></a>Stephaniehttp://www.blogger.com/profile/04613456403023167153noreply@blogger.com0tag:blogger.com,1999:blog-4181092925165305279.post-20432196614226004042008-12-11T17:43:00.008-05:002009-03-21T22:47:13.374-04:00Chicken Gumbo<span style="font-family:verdana;">For those of you who are from Louisiana or have been to Louisiana and tasted real gumbo, this is really nothing like it, but that's the name it came with! With the little green and red bits, you could even call it "Christmas Soup!" We love this soup! It's very filling, which makes it nice for the men in our lives!</span><a href="http://3.bp.blogspot.com/_rjcFYWHKQyQ/SUGaqOxzdjI/AAAAAAAABJo/UPb4RwXJjEU/s1600-h/IMG_2063.JPG"><img id="BLOGGER_PHOTO_ID_5278670288567105074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_rjcFYWHKQyQ/SUGaqOxzdjI/AAAAAAAABJo/UPb4RwXJjEU/s320/IMG_2063.JPG" border="0" /></a> <span style="font-family:verdana;">8 cups chicken stock (or 8 cups water with 8 cubes of bouillon/3 T. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">bouillon</span> powder)</span><br /><div><span style="font-family:Verdana;">1 cup chopped onion</span><br /></div><div><span style="font-family:Verdana;">1 can (14 oz.) diced tomatoes</span><br /><span style="font-family:verdana;">1 cup sliced okra (I've never added this!)</span><br /><span style="font-family:Verdana;">1 small green pepper, seeded and chopped</span><br /><span style="font-family:Verdana;">1/4 cup finely chopped celery</span><br /><span style="font-family:Verdana;">1/2 cup long grain rice, uncooked</span><br /><span style="font-family:Verdana;">1 tsp. sugar</span><br /><span style="font-family:Verdana;">1 tsp. salt</span><br /><span style="font-family:Verdana;">1/4 tsp. pepper</span><br /><span style="font-family:Verdana;">2 cups diced cooked chicken (I usually make this when I have <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">leftovers</span>)</span><br /><br /><span style="font-family:Verdana;">Put everything, except chicken, into a large pot. Cover. Bring to a boil, stirring often. Boil gently about 20 minutes, until rice is cooked.</span><br /><br /><span style="font-family:Verdana;">Add chicken. Heat through. Makes a generous 10 cups.</span><br /><br /><span style="font-family:Verdana;"><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/109/098EDDE339087B5C8F5E79CE19F821F4.png" /></a></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4181092925165305279.post-65481408330550861792008-12-10T13:47:00.003-05:002009-10-11T13:52:52.539-04:00Hot Taco Dip1 can bean & bacon soup<br />
1 can chili (without beans)<br />
1/2 envelope dry taco mix<br />
1/2 t dried/powdered onion<br />
1/2 C shredded cheddar cheese<br />
1 C sour cream<br />
Cayenne pepper to taste<br />
<br />
Directions:<br />
Mash beans after heating in microwave. Then mix all ingredients together. Heat thoroughly! Enjoy eating this wonderful dip with Tortilla chips.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/109/098EDDE339087B5C8F5E79CE19F821F4.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: medium none;" /></a>mylifewith5kidshttp://www.blogger.com/profile/17339145390133103168noreply@blogger.com1