Tuesday, November 25, 2008
Thursday, November 20, 2008
Sunday, November 9, 2008
Use the following ratios (I don't measure):
2 parts - Chicken (I prefer not to used canned), cut into small pieces
2 parts - Apples, cut into small pieces
2 parts - Grapes, halved
1 part - Craisins
1 part - Pecans, chopped
Coat with equal parts plain yogurt & mayo (or miracle whip).
Season with Curry Powder to taste (don't skip!).
Serve with lettuce in wraps....
Thursday, November 6, 2008
3-4 Chicken Breasts cut into small pieces (Italian Dressing Mix)
8 oz Cream Cheese
1 'can' Cream of Chicken Soup
2 Broccoli Crowns, cut into bite size pieces
4 oz. Sundried tomatoes in oil, drained
(I think I'd do the non-oil kind if I put tomatoes in again. They sure did give it a nice color!)
Gently cook the chicken on the stovetop with Butter & Italian Dressing Mix. Add remaining ingredients and slowly simmer until broccoli is tender. Serve over rice.
Note: I'm exploring the Cream of Chicken Soup mix (see link above). I will definitely let you know if it works for all applications because it was EXTREMELY cost effective compared to buying it. I am mostly concerned about time & consistency. I think I should have used half the amt of water to make it more 'condensed'. I forgot that the recipe's end result was supposed to be the actual soup and not the 'condensed' version.
Saturday, October 4, 2008
Thursday, October 2, 2008
1/4 t each of basil, oregano, black pepper, thyme, garlic powder
1/2 t salt
Combine all ingredients in saucepan and simmer, uncovered, 30 minutes. Cool some before trying to use for dipping breadsticks or "pizza bones" (Aaron's word for pizza crusts because they would feed them to the dog in his family).
Friday, September 26, 2008
Thursday, September 25, 2008
Tuesday, September 16, 2008
Thursday, July 31, 2008
1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast
Melt margarine and mix with water (112* F), sugar, and yeast. Let sit 5 minutes. Combine all ingredients in Kitchen Aid mixer and use the dough hook to knead until smooth and elastic (and no longer sticky)-- adding flour as necessary. Place in oiled bowl & turn over to coat. Cover & let rise until doubled (approx one hour). Punch down and shape into loaf shape in pan. Allow to rise until doubled again. Bake at 350* F for 30 minutes.
One bread secret is to slice with an electric knife--like the one you might carve a turkey in.
4 cups old-fashioned oats
1 cup shredded coconut
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 cup raisins
In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.
Monday, July 28, 2008
Chicken Breasts, grilled, cut up, coated in BBQ sauce + chili powder, to taste
Lettuce, torn or cut
Corn (can use straight from the freezer or from a can)
Onion (pick your form: green, red, yellow, white; sauteed, uncooked, powdered)
Cilantro (I just used the dried stuff)
Tortilla Chips, crushed up a little bit
1/4 c. BBQ sauce
1/2 c. Ranch Dressing.
Combine Beans, Corn, Onion, Tomatoes, Chicken, Cilantro. Combine BBQ sauce and ranch dressing. Serve with Tortilla chips on the bottom, then lettuce, then Beans & Corn mixture, then dressing. I find that serving & storing the lettuce by itself helps it to keep longer, but everything except the chips could be mixed together for serving & storage.
Saturday, July 12, 2008
1/3 c. Brown Sugar
1/3 c. Water
1/4 c. Vegetable Oil
1/3 c. Soy Sauce
Lemon Pepper, to taste
Garlic Powder, to taste
Marinate Salmon and grill. I'm guessing broiling would also work. This is why I love my Joy of Cooking cookbook (Thanks Ruth Ann... it's the only 16th birthday present that I think I still use)... You can always get ideas about how to cook something and how long to cook it, etc.
1/2 c. Butter
1 SemiSweet Chocolate Square (1 oz)
1 Bittersweet/UnSweet Chocolate Square (1 oz)
1/2 c. Cocoa (sift if lumpy)
1 1/2 c. White Sugar
1 c. Heavy Whipping Cream
1 t. Vanilla
Melt chocolate and butter in a double boiler on med-hi heat. In a seperate bowl mix cocoa & sugar together (I use a whisk & this eliminates lumps in the cocoa). Add cocoa/sugar to chocolate/butter. Stir well. Add cream & vanilla. Whisk well. Cook 15-20 mins on LOW heat. Note: Mixture will thicken, have no lumps and very few air bubbles. Keep refrigerated in glass jars for easier reheating. Reheat on low power in the microwave.
Tuesday, July 8, 2008
2 c. Flour
1 t. Baking Powder
1/2 t. Baking Soda
1/2 c. Margarine
3/4 c. Sugar
1/4 c. Brown Sugar
8 oz Sour Cream
1 lb Sausage, browned
1 c. Blueberries
1/2 c. Pecans, chopped
1/2 c. Sugar
2 T. Cornstarch
1/2 c. Water
2 c. Blueberries
1/2 t. Lemon Juice
Cream margarine and sugar. Beat in eggs 1 at a time. Add dry ingredients and sour cream alternately. Fold in sausage and blueberries. Spoon into ungreased 9x13. Top with pecans. Bake at 350 degrees for 35-40 minutes. For sauce, combine and cook all ingredients in sauce pan until thick. Add lemon juice. Serve warm.
12 oz fresh or frozen cranberries, thawed (about 3 cups)
2 cups coarsely chopped fresh peaches
6 cups sugar
3/4 cup peach nectar (on the mexican section- made by Goya)
1 t. grated fresh ginger, optional
2 (3-oz) pouches liquid pectin
1/4 c lemon juice
Process cranberries to 1/8 inch -> put in large bowl. Process peaches to 1/4 inch. Add peaches, sugar, & nectar to cranberries. Add gingerroot, stir 2 mins. Let stand 10 mins. Combine pectin & lemon juice in small bowl;Sstir into fruit mixture; mix well. Spoon into 7 labeled 1c freezer containers leaving 1/2 in headroom. Cover with tight fitting lids & let stand 24 hrs on counter to set. Keeps in fridge up to 3 weeks or freezer up to 6 months.
2 lbs sweet potatoes
2 T olive oil
2 T honey
1 t fresh lemon juice
1/2 t salt
Preheat oven to 350*. Peel and cut the sweet potatoes into 1in pieces and put in a 9x13 baking dish. In a small bowl, whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with salt and bake, stirring occasionally, for about 1 hour, until potatoes are tender. Or, cook longer for chewy, awesome potatoes!
8 oz cream cheese (1/3 fat may be used)
2c powdered sugar2/3c peanut butter
13-16oz cool whip (lite may be used)
2 premade crusts (graham cracker or oreo, but not the extra large graham cracker ones)
mini-chocolate chips, optional
Cream together first 3 ingredients. Stir in 1/3 of cool whip and then fold in remaining cool whip. Pour into 2 crusts and garnish with chocolate chips, optional. Chill completely for ease of serving.