Tried & True Recipe Share

Cheerios Banana Oat Muffins

2011-12-31T10:07:00.002-06:00

I saw these on the show "The Chew" the other day & made them this morning. They are healthy & delicious - both the baby & daddy approved!

Ingredients

2 cups Cheerios cereal
1 1/4 cups Gold Medal all-purpose flour - I used whole wheat flour to bump up the health factor
1/3 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup mashed very ripe bananas (2 to 3 medium) - I used two
2/3 cup fat-free skim milk
3 tablespoons vegetable oil - I used applesauce instead; it works just as well!
1 egg white

Directions

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups. (This is important, otherwise they will stick!)

Crush cereal. In large bowl, stir together cereal, flour, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups with a scoop.

Bake 18 to 22 minutes or until golden brown.

Chicken Pot Pie

2011-05-18T19:46:00.003-05:00

I was feeling like a yummy comfort food... chicken pot pie. I had never made one before, so I just searched & found this recipe on All Recipes (gotta love that site!). I made it tonight, & it was really good! So here ya go - make a delicious home cooked meal out of this one!

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Modifications: Obviously I nixed the onion :-) & threw some minced garlic in the butter instead. Also, who on earth cuts off extra pie crust??? So I just folded it over. So good!

Orzo with Smoked Tomato Vinaigrette

2011-04-26T14:53:00.006-05:00

I saw this on the Food Network & thought it looked good. It was! (Sorry about the all caps, I can't seem to change it!!)

Ingredients

1 pound (2 dry pints) cherry tomatoes
1 pound orzo pasta

Vinaigrette:

1/2 cup packed fresh basil leaves, torn
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon smoked salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup grated Parmesan

Directions

Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.

For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt*, and pepper in a blender. Blend until smooth.

Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.

Modifications: I couldn't find smoked salt, but I did find bacon salt! (My husband just about died when he saw the combo of two of his favorite things.) & it did work as a good substitute. Still interested in smoked salt, though!

Italian Breaded Pork Chops

2011-04-26T14:49:00.005-05:00

I made this recipe for Easter (found on All Recipes.com), & it was yummy! But here's a BIG FAT TIP: if you aren't used to sticking skillets in the oven, MAKE SURE you grab the skillet handle WITH AN OVEN MITT! I definitely grasped the handle after taking it out to check to see if they were done, & had the spend the rest of the day with my hand in a bowl of ice water.

Ingredients

3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic*, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes*, or to an internal temperature of 160 degrees F (70 degrees C).

*Modifications: I used a thin cut pork chop, so it was done after about 15 minutes, so I would just check it early depending on the size. (For some reason, checking the temperature of pork to see if it's done doesn't work for me.) Also, I left the garlic in the skillet & put the pork on top because I love garlic, & I thought it was really good.

Veggie Quiche

2011-04-20T12:13:00.005-05:00

I made a quiche about a month ago, & it was good but not super awesome. So I tweaked it a bit, & we loved the result. I used spinach & broccoli, but I think you could throw in any veggie you like (bell pepper, mushroom, onion) & it would still be delicious.

Ingredients

Pre-made refrigerated pie crust (I bought store brand this past time, & I think this is something you should get the name brand version of - see notes for explanation)

4 eggs

1 cup milk

Chopped spinach (I used 10 oz frozen)

Chopped broccoli (10 oz frozen)

1.5 cups shredded Italian cheese blend (you can use another kind if you want)

3 cloves of garlic, minced

1 tbsp olive oil

Spices to taste (I used salt, pepper, onion powder)

Directions

-Preheat oven to 375 degrees

-Let pie crust come to room temperature, then unroll & place in pie pan. Using a fork, poke holes in the bottom of the crust. Put in heated oven for about 5 minutes to set (so it doesn't get soggy).

-Warm olive oil in a large skillet over medium heat. Add veggies (if frozen, thaw first) & garlic, stir together until warm.

-Add spices & 1 cup of the cheese, stir together until cheese is melted.

-Whisk eggs & add milk to eggs.

-Place veggie & cheese mixture in the set crust, then pour in egg mixture.

-Bake quiche in oven for 15 minutes, add remaining cheese to top, then continue baking for another 30-35 minutes until set.

Notes: I had too much veggie/cheese mixture, so I didn't use all of it. Also, my quiche overflowed the crust, I think partly because it was store brand so it sunk a bit on the sides when I set it. Didn't bother me tho, it was still yummy! So you may want to adjust your ingredients if you are going for presentation.

Chicken Tacos & Chicken Tortilla Soup

2011-04-13T08:25:00.002-05:00

These chicken tacos are really yummy. It makes probably 10-12 servings, so you can cut the recipe in half, or you can make it all then use the leftovers for the chicken tortilla soup recipe below!

Chicken Tacos

Ingredients

4-5 frozen chicken breasts

16 oz black bean & corn salsa

tortillas

1 cup brown rice

chicken broth

toppings (sour cream, cheese, avocado)

Directions

-Place chicken breasts in the crock pot & top with salsa. Cover & cook on low for 5-7 hours.

-Shred chicken.

-Cook 1 cup brown rice in chicken broth. Add spices if desired (I used cumin, garlic powder, onion powder, chili powder, salt & pepper).

-Place shredded chicken on a tortilla. Top with desired toppings (I used the ones listed above. I also put the rice on the taco, but you can eat it on the side).

Chicken Tortilla Soup (from allrecipes.com)

Ingredients

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes

1 (10.5 ounce) can condensed chicken broth

1 1/4 cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

Directions

-In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

-Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

-Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Modifications: of course I left out the onion & used onion powder instead. I also nixed the corn & used a can of hominy instead of just a cup. We ate about half of the chicken taco base, then I used the leftovers in this recipe. So yummy!

Bruschetta bites

2010-06-11T15:17:00.004-05:00

This is a yummy appetizer that a friend made for a baby shower that I helped with fairly recently, & I made it last night for book club. They are really yummy!

Ingredients

Bruschetta topping (in a glass jar, I got mine at HEB in the pasta sauce section - basically tomatoes, onions, garlic, & herbs) - you'll use about half of it

1 baguette

1/2 cup shredded Italian blend cheese

Olive oil

Directions

-Cut the baguette into slices (your preferred thickness; I did about half an inch thick) - discard the ones with holes that go all the way through a slice, because the topping will fall through

-Put a cooling rack on a cookie sheet then lay the baguette slices on the cooling rack

-Brush olive oil on each slice

-Spoon the bruschetta topping on the bread slices

-Put shredded cheese on bruschetta

-Bake at 350 degrees for about 10 minutes. The cheese will be melted & the bread will be crispy

Enjoy!!

-Court

Herbed Mustard - Coated Chicken

2010-04-01T15:05:00.002-05:00

Ingredients:
2 tbsp Dijon mustard
2 tbsp Italian salad dressing
1 lg garlic clove, minced
1/2 C soft bread crumbs
2 tsp dried parsley
1 tsp dried thyme leaves
1/4 tsp ground black pepper
2 tbsp butter, melted
4 boneless, skinnless chicken breast halves
Directions:
Heat oven to 425. Grease 15x10x1 inch baking pan. In small bowl combine mustard, salad dressing and garlic, mix well. In medium bowl combine bread crumbs, parsley, thyme and pepper, mix well. Add margarine; toss to mix well. Place chicken in greased pan. Spread mustard mixture on both sides of chicken. Spoon bread crumb mixture evenly on top of chicken; press firmly. Bake at 425 for 15-20 minutes or until chicken is done, juices run clear. If desired, slice chicken breast diagonally before serving. (Leftovers great on a salad) Use Dijon as a dipping sauce if desired.

~Amanda

Mexican Salsa Chicken

2010-04-01T14:56:00.002-05:00

Ingredients:
2 Chicken breasts
1/3 C flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
3 tbsp vegetable oil
1/4 C salsa
2 tomato slices
4 oz. (1 C) Monterrey jack cheese
Directions:
Place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with a rolling pin or flat side of tenderizer until about 1/4 inch thick. In a shallow dish, combine flour, garlic powder, paprika, chili powder. Coat chicken with flour mixture. Heat oil in a large skillet over medium-high heat. Cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. Reduce heat, spoon 1 tbsp of salsa onto center of each chicken breast half. Place a tomato slice on top and sprinkle evenly with cheese. Cover, cook until cheese melts. Serve with additional salsa if desired.

Delish! People will think Emeril Lagasse came over! ;)

~Amanda

Vegan Chili

2010-03-29T19:19:00.004-05:00

Now if you love meat, don't let the name turn you off from this recipe - it is really good! & you could easily throw in some ground beef if you like. The flavor is great though. (Found on vegweb.com.)

Vegan Chili

6 carrots, diced
1 zucchini, diced
1 onion, diced
4 to 5 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
3 to 4 tablespoons chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
small pinch (1/16 teaspoon) cayenne pepper, or to taste
1 (15-ounce) can black beans, drained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained

Directions

1. Throw carrots, zucchini, onion, and garlic in large pot and saute 7 minutes.
2. Stir in crushed tomatoes.
3. Stir in chili powder, red pepper flakes, salt, pepper, and cayenne pepper.
4. Stir in black beans, kidney beans, and pinto beans. Cover and keep on medium heat until it boils. Turn heat down and simmer 1 to 2 hours. Serve with a baked potato and some avocado--its delicious!

yum yum!

-Court

Mediterranean Beef and Rice

2010-03-15T16:52:00.003-05:00

Ingredients:
1 lb ground beef
1 can stewed tomatoes
1 can tomato sauce
1 cup cooked rice
1 cup sliced zucchini
salt
1 garlic clove minced

Directions:
Brown ground beef in skillet. Boil rice and combine cooked rice with browned beef, stewed tomatoes, tomato sauce, and garlic. Steam zucchini and add to skillet while still slightly firm. Add salt to taste.
Sort of made it up so feel free to add any other seasonings! Super easy!!!
~Amanda

Minestrone Soup

2010-03-07T22:41:00.003-06:00

This soup is hearty and filling, and full of flavor. The prep is kind of labor intensive, so you may want to chop the vegetables the night before, or make the entire thing the night before since most soups are always better the next day. If you double the recipe, which is what I did for Lifegroup, use the biggest stock pot you can find, because it makes a lot! I couldn't use all the water it called for since it wouldn't fit, but it just made the soup taste yummier and richer. This serves 6.

Ingredients:

1 cup chopped onion
4 cloves minced garlic
1/3 lb. ground beef
1 cup chopped celery
1 cup cubed carrots
2 cups tomato puree (I used an organic brand for better flavor)
2 14.5 oz. cans stewed tomatoes, undrained
1 14 oz. can beef broth
1 10.5 oz. can condensed French onion soup
5 cups water
1/4 cup red wine
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked pasta (I used HEB brand Garden Shells)
1 15 oz. can garbanzo beans, drained
1/4 cup chopped parsley

In a large stock pot, cook onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 min. Then stir in zucchini, spinach, pasta, garbanzo beans, and parsley. Cook for 15 more min. and serve with fresh grated Parmesan cheese.

Emily

Spaghetti cacio e pepe with roasted asparagus

2010-02-18T18:32:00.003-06:00

I saw Rachael Ray cook spaghetti cacio e pepe, which is basically spaghetti with cheese & pepper, on her show once & thought it looked good, but I didn't make it until tonight, after seeing it on the Smitten Kitchen website recently. I'm glad I made it! It was super yummy. We ate it with our favorite veggie, oven roasted asparagus. I copied & pasted the recipe from the Smitten Kitchen entry.

Spaghetti with Cheese and Pepper [Spaghetti Cacio e Pepe]
Adapted very loosely from Mario Batali

As I’ve mentioned, for something with such a simple ingredient list this dish manages to fall all over the map. Some versions use just oil, no butter, some use neither oil of butter; some stud the sauce with large, barely cracked peppercorns and half-melted pebbles of romano; some opt for a smoother cheese, cacio de roma, which I located, auditioned and discovered I liked the saltier and more accessible Pecorino Romano better. There are a lot of ways to approach the dish and people who will find something inauthentic with each of them. I say ignore them all and just enjoy your spaghetti.

Serves 4 as a main, 8 as a first course

1/4 cup olive oil
1 pound dried spaghetti
2 tablespoons butter
4 ounces Pecorino Romano cheese, finely grated
1 1/2 teaspoon finely ground black pepper
Salt (optional)

Cook spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.) Drain spaghetti, reserving 1 1/2 cups of pasta cooking water.

Dry out your pot, then heat the olive oil over high heat until almost smoking. Add drained spaghetti and 1 cup of reserved pasta water and jump back, this will splatter mightily, also known as “I made this three times, and never once learned my lesson. Do as I say, not as I do.”

Add butter, 3 ounces cheese and ground pepper and toss together with tongs. Taste, adding more pasta water, cheese, pepper or salt (which should not be neccessary, as Romano is very salty) to taste.

Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper.

Oven Roasted Asparagus

Snap ends off of asparagus & clean thoroughly, then dry. Spread them on a baking sheet & drizzle with olive oil. Rub olive oil on to thoroughly coat. Sprinkle with sea salt (or just table salt) & coarse black pepper. Roast at 400 - depending on the thickness of the asparagus (we prefer them thin) & how done you want them (we like them with very crispy ends), keep an eye on them - probably at least 20 minutes.

Slow Cooker Lasagna

2010-01-26T18:36:00.004-06:00

1 lb ground beef

1/2 C chopped onion

1 t minced garlic

1 6 oz can tomato sauce

1 C water

1 6 oz can tomato paste

4 oz can sliced mushrooms, drained

1 t salt

1 t dried oregano

8 oz pkg lasagna noodles, uncooked and divided

2 C shredded mozzarella cheese

12 oz container cottage cheese

1 /2 c grated parmesan cheese

Brown beef with onion and garlic; remove from heat. Add tomato sauce, water, tomato paste, mushrooms, salt and oregano, mixing well. Spread 1/4 of the meat sauce in the bottom of a 5 quart slow cooker; arrange 1/3 of the noodles over the sauce, breaking the noodles to make them fit. Combine the cheeses together; spoon 1/2 over the noodle layer. Repeat layers twice; top with remaining meat sauce. Cover and heat on low until noodles are tender, about 4 hours. Serves 8.

If you have kids...I add one jar of a baby food vegetable to the sauce and they never know it! Usually I pick a jar of green beans, squash or carrots.

This recipe is a Life Group favorite!

Beatrice

Chicken Tetrazzini

2010-01-26T18:31:00.002-06:00

Ingredients:

1 1/2 C cooked, cubed chicken

6 oz cooked spaghetti

2 C monterrey jack cheese

1 can cream of mushroom soup

3/4 soup can of milk

1/2 C onion

1/3 C chopped bell pepper

salt and pepper to taste

Topping:

1/4 C grated parmesan cheese

1/4 C bread crumbs

2 T melted butter

Mix casserole ingredients together in a 9x13 casserole dish and add the topping. Bake at 350 degrees for 35-40 mins.

Beatrice

Cream of Cauliflower Soup

2010-01-26T18:25:00.003-06:00

Ingredients:

6 C water

20 oz frozen cauliflower

3/4 C finely chopped onion

1 t white pepper (do not substitute black pepper)

2 t salt

1 t garlic powder

8 oz American cheese, shredded

1 C milk

1 C half and half

1/4 C butter

1/3 C flour

1/2 C cold water

Directions:

Bring 6 C water to boil. Add cauliflower and onion; bring back to boil 10 minutes. Add seasonings and cheese. Stir until cheese melts. Add cream, milk and butter. Add water slowly to flour in separate container and shake until smooth, then add to hot mixture slowly, stirring rapidly. Cook until soup has the consistency of heavy cream (about 25 mins).

Enjoy!

Beatrice

Baked Spaghetti

2010-01-26T18:05:00.003-06:00

Ingredients:

8 oz spaghetti, cooked and drained

1 C grated parmesan cheese, divided

24 oz cottage cheese

1 and 1/2 jars of spaghetti sauce (about 36 ozs.)

12 oz shredded mozzarella cheese

1 pound ground beef

1/4 C chopped onion

1T margarine

Directions:

Put cooked spaghetti in a *large casserole dish and add 1/2 C parmesan cheese on top. Spread cottage cheese on top and sprinkle with remaining 1/2 C parmesan cheese. Cook the onion in 1 T margarine and then add the ground beef; cooking until no longer pink. Add the spaghetti sauce and heat until bubbly. Spoon meat and sauce mixture over the cottage cheese. Top with mozzarella cheese. Cover with foil and bake for 30 mins at 400 degrees. Remove foil and continue baking 15 mins or until cheese is lightly browned. Let stand 10 mins before serving.

Casserole dish size: I use a dish that is 12 1/4 x 10 1/2 x 2 1/2 (rare!) but I'm guessing a 9x13 will work.

My kids love this!

Beatrice

Savory Crescent Chicken Squares

2010-01-26T17:56:00.002-06:00

Ingredients:

3 oz cream cheese

2 T margarine, divided

2 C cubed, cooked chicken

1/4 t garlic salt

1/8 t pepper

2 T milk

1 T chopped onion

1 can crescent rolls

1/8 C seasoned bread crumbs

Directions:

Heat oven to 350 degrees. In medium bowl, use a fork to mash the cream cheese and 1 T margarine together. Add next 5 ingredients; mix well. Separate dough into 4 rectangles, firmly press perforations around edges together to seal. Spoon 1/2C meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Place on ungreased cookie sheet. Brush tops with 1 T melted margarine; sprinkle with bread crumbs. Bake for 20-25 mins. or until golden brown.

A favorite at our house!

Beatrice

Jason's Deli Gingerbread Muffins

2010-01-21T12:39:00.006-06:00

I posted this on my personal blog a long time ago & I get tons of people searching for this recipe, so here it is!

I love love love the gingerbread muffins at Jason's Deli, so I googled to get a recipe that would come close, & it did... although not as amazingly yummy as the little ones at Jason's, these muffins are pretty good (especially with butter, or if you're at our house, "I can't believe it's not butter!").

Gingerbread Muffins

Ingredients
1/2 cup sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped nuts (I did not put nuts, I close-to despise them in my food)
1 egg
1 cup molasses (I used regular)
1 cup buttermilk
1/2 cup melted butter

Directions
Preheat oven to 350 degrees. Butter muffin tins or line with cupcake papers. Combine sugar, flour, soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter, and add to the dry ingredients. Stir until just blended. Spoon into muffin tins and bake 20-25 minutes. Test with a toothpick; muffins are done when it comes out clean. Can also be served warm with whipped cream or ice cream as a dessert.

Source: Bed & Breakfast Cookbook by Pamela Lanier

-Court

Cake mix cookies

2010-01-19T20:16:00.003-06:00

These are so yummy, & great because you use a boxed mix but everyone always thinks they are delicious (& often thinks they are made from scratch :-) ). Bailey has this recipe too but uses chocolate cake mix with swirley chocolate & white chocolate chips.

Ingredients

Boxed cake mix of your choice

1 egg

1/4 cup oil

1/4 cup water

1 cup of your desired addition: chocolate chips, nuts, etc.

Directions

Heat oven to 350 degrees.

Combine cake mix, oil, water & egg & beat until blended.

Add remaining ingredients.

Place spoonfuls on cookie sheet about an inch apart & bake for 15 minutes.

My favorite cake mix cookie is with yellow cake & semi-sweet chocolate chips. Strawberry cake mix makes good cookies too, as well as funfetti cake mix with funfetti frosting on top. YUM!!

-Court

Curry Beef Rice

2010-01-19T20:08:00.004-06:00

I made this recipe tonight & loved it. It was a dutch oven recipe but can be made in any big pot.

Ingredients

2 lbs lean ground beef

1 cup chopped onion

1 1/2 cup chopped apple

1 16 oz. can diced tomatoes, with liquid

1 cup uncooked white rice

1 1/2 Tbsp curry powder

1 1/2 tsp salt

2 tsp beef bouillon

2 Tbsp chopped peanuts (optional)

Directions

Heat dutch oven (or pot) on high.

Add beef & onion & stir until meat is browned.

Drain excess fat.

Add all ingredients except peanuts & heat to boiling, then reduce to simmering.

Simmer for 45 minutes or until rice is cooked through.

Serve & sprinkle peanuts in top, if desired.

My modifications: I used ground deer since we have an abundance of it, & it was really good. I never add onion so I substituted onion powder, & nixed the peanuts. I also bought fire-roasted tomatoes because I like the added flavor. I used a golden delicious apple; I think the flavor of them complement curry well.

-Court

Topher Soup

2010-01-16T21:04:00.003-06:00

Ingredients:

4 chicken breasts, boiled & shredded

1 box of chicken broth

1 can petite diced tomatoes

1 can sweet corn

1 can hominy

1 can garbanzo beans

1 pkg. dry fajita seasoning

1 pkg. dry ranch dressing mix

tortilla chips to garnish

cheese to garnish

Directions:

After boiling and shredding chicken, add to large pot with all the vegetables (drained), and the seasonings, then add enough chicken broth to cover the ingredients. Let cook for at least 2-3 hours.

My Notes:

This soup is better if you make it a day in advance! It also gets better as leftovers. Also it is very easily doubled - this recipe will make enough for 4-6, but I prefer to double the recipe because we eat it for a week it is so good. You may also add any other ingredients such as black beans (im trying that next time) or white pinto beans, etc. Add any successful experiments in the comments!

Kristin

Banana Pudding

2010-01-16T20:47:00.003-06:00

Ingredients:

1 (8 oz.) pkg. of cream cheese

1 can sweetened condensed milk

1 (3.5 oz.) pkg instant vanilla pudding mix

1 (3.5 oz.) pkg instant banana pudding mix

3 c. cold milk

1 tsp. vanilla

1 (8 oz.) container whipped topping

4-6 bananas, sliced

1 box vanilla wafers

Directions:

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 the container of whipped topping.

Line the bottom of a 9x13 dish with wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill for 2-3 hours.

My Modifications:

I am always trying to cut calories where I can without sacrificing flavor so I used the 1/3 less fat cream cheese and lite whipped topping. Also instead of making this in a traditional rectangle dish, I made mine in a large glass bowl that is "v" shaped almost and layered the ingredients like a trifle (wafers, bananas, pudding, repeat with cool whip and crushed wafers on top for final layer).

Kristin

Chicken with Sun-Dried Tomatoes

2010-01-16T20:32:00.003-06:00

Ingredients:

3 tablespoons olive oil

2-3 large chicken breasts, cut in half

1 shallot or small onion, chopped

1 can of cream of mushroom soup (fat-free or regular)

3/4 cup water

1/4 cup sliced sun-dried tomatoes

1 tablespoon red wine vinegar

2 tablespoons chopped/ground basil

1 pkg or 4 cups wide egg noodles

parmesan cheese to garnish

Directions:

Heat 2 tablespoons oil in a skillet over medium heat, add chicken, and cook for 10 minutes or until browned on both sides; remove chicken.

Heat the remaining oil in the skillet over medium heat. Add the onion/shallot and cook while stirring for 2 minutes. Stir in the soup, water, tomatoes, vinegar and basil.

Return the chicken to the skillet and heat to a boil and then reduce to low heat. Cook for 5 minutes or until everything is hot. Serve the chicken and sauce over the egg noodles. Sprinkle with parmesan if desired.

This recipe was a big hit!

Kristin

Sopilla Cheesecake

2010-01-04T13:34:00.003-06:00

This is the easiest dessert, and defiantly one of the most tastiest!

Here are the ingredients: Preheat oven @ 325 degrees

*Main*

2 cans of crescent rolls

2 packages of cream cheese

1tsp of vanilla

1cup of sugar

I add about a tsp of Amaretto or you can try Artificial Rum flavoring- but that is your call the recipe does not call for it.

*Topping*

1 stick of butter

Sugar (for the sprinkling on the top) I usually use a 1/2 cup sprinkled on the top before the cinnamon.

Cinnamon( that is however much the individual desires!

*Directions*

Roll out one can of crescent rolls into the bottom of the pan. Don't forget to grease it first if it isn't non-stick. Soften the 2 packages of cream cheese and mix 1 tsp of vanilla and 1 cup of sugar. Spread that on top of rolled out crescent and then roll out and place 2nd of crescent rolls on top of the filling. Melt 1 stick of butter and pour over top crescent. Sprinkle cinnamon and sugar to taste on top of the whole dessert. Cook for 30-40 minutes. I prefer mine with a slightly crunchier top. It also preserves better this way. Let me know if you have any questions- Good luck and happy eating!

Brittany

London Broil with grilled vegetables

2009-12-30T18:30:00.002-06:00

Me again (see below)... I also received a grill pan for Christmas so I can grill inside (the hubs does the outside grilling) so here is a recipe for indoor or outdoor grilling.

London Broil

I bought 2 pounds of London Broil (which is usually top round roast, or flank steak, but was labeled London Broil at my market), about 1 1/2 inches thick. I marinated the meat in extra-virgin olive oil, balsamic vinegar, roasted minced garlic, & rosemary for about 8 hours (you can do it up to 24 hrs). Using my grill pan, I warmed it up to medium heat, & grilled it for about 8 minutes on each side (but it depends on your grill - check between 5-10 minutes per side to see how it's coming along). Let it sit for 10 minutes before slicing. Slice it thinly against the grain. The marinade makes the meat taste great!

I also grilled some corn, zucchini & squash. Leave the corn in the husk to grill it. I seasoned the zucchini & squash with seasoning salt. Grill to your liking on medium-high heat (but make sure the corn husk is nicely charred before removing it).

-Court

Cider-Braised Short Ribs

2009-12-30T18:26:00.004-06:00

I hope you all had a Merry Christmas!

I was given a Dutch oven for Christmas that I was anxious to use, so I found this delicious recipe (don't worry, if you don't have a Dutch oven, you can still make it in a roasting pan).

Cider-Braised Short Ribs

Ingredients:
•3 to 4 pounds short ribs, cut in 3-inch pieces
•salt and pepper
•1/2 cup flour
•2 tablespoons vegetable oil
•2 cups apple cider
•1 1/2 cups beef broth
•1 teaspoon dried leaf rosemary
•1/2 teaspoon dried thyme
•1 large onion, coarsely chopped
•1 clove garlic, minced
•1 medium onion, chopped
•1 cup baby carrots
•1 cup sliced celery

Preparation:
Heat oven to 300°.
Sprinkle ribs with salt and pepper; toss with the flour.

In a roasting pan*, heat oil (over 2 burners, if possible) over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add cider, beef broth, herbs, coarsely chopped onion, and the garlic. Bring to a boil.

If necessary, the ribs can be browned in a Dutch oven, turning frequently. Continue with adding cider and beef broth, the large coarsely chopped onion, and herbs, then transfer to a roasting pan if the Dutch oven isn't ovenproof.

Cover and bake for 3 1/2 hours. Remove short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, uncovered. Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat until vegetables are tender. Return the short ribs to the broth and heat through. Garnish with parsley to serve.

My modifications: I nixed the onion & vegetables & instead made brown rice & vegetables as sides, so I just left the ribs in the pot when I took it out of the oven. I also used olive oil instead of vegetable oil, because it is yummy. :-)

-Court

Southwestern Chicken Soup

2009-12-08T22:11:00.003-06:00

Here's some more comfort food for this chilly weather! Its kinda similar to tortilla soup but with a Santa Fe type twist...

Ingredients:
1 12 oz. jar of salsa verde
3 cups shredded cooked chicken
1 can white kidney beans, drained
1 can corn, undrained
3 cups chicken broth
1 tsp. chopped rosemary (optional)
sour cream
tortilla chips

Hint for cooking the chicken beforehand: Buy uncooked chicken tenders and cover with water in a pot. Add the rosemary in with the chicken and cook on low for 1 hour, for chicken to absorb rosemary. Creates a great flavor that blends well with the salsa verde :) Drain and shred.

Directions:
Pour salsa in a large pot and cook on medium-high for 2 min. Add cooked shredded chicken, beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 min., stirring occasionally. Serve with tortilla chips and a dollop of sour cream. For soupier soup, use 4 cups of broth.

So yummy! Enjoy!
-Emily

Gingerbread Men

2009-12-07T17:00:00.003-06:00

Hey y'all, I hope you had a great Thanksgiving!

I made these gingerbread men (& stars & trees) the other day - they are yummy! Make sure you flatten the dough enough so they don't expand & lose their shape. Mine were not all that good looking (but still tasted good!).

Gingerbread Men (Betty Crocker recipe)

Ingredients
1 1/2 cups granulated sugar
1 cup butter or margarine, softened
3 tablespoons molasses
1 egg
2 tablespoons water or milk
3 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Currants or Assorted candies, if desired
Colored sugar or Additional sugar, if desired

Directions
-Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in egg and water until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.
-Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.
-Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.

I hope you are enjoying the Christmas season!!
-Court

Crab Dip

2009-11-24T12:57:00.005-06:00

Ingredients:
2 (8 oz) pkg cream cheese softened
4 tbs mayo
2 cups cheddar cheese
2 6 oz cans crab meat
1 1/2 tbs fresh lemon juice
2 tsp hot sauce (Louisiana is best)
2 tbs Worcestershire sauce
Paprika

Directions:
Mix ingredients in a medium bowl. Transfer to a 9x13 dish. Sprinkle with paprika. Bake for 30 minutes at 350. (Should be lightly browned and bubbling at sides.) Serve with Ritz crackers.

Great holiday appetizer!
~Amanda

Slow Cooker Cranberry Chicken

2009-11-18T15:39:00.003-06:00

It's getting cool finally (as in, in the 60's, that's almost winter for us Texans!) which makes me want to bust out my winter recipes! I found this one last year & I love it. Josh does not. But I'm afraid this is one recipe I make anyways because it is THAT good (in my opinion anyways!).

Ingredients
1 lb chicken breast, cut into strips
1 can whole cranberry sauce
2/3 c chili sauce
2 T cider vinegar
2 T brown sugar
1 pkg dry onion soup mix

Directions
Mix everything & put it on the chicken in the slow cooker. Cook on low 6-8 hours. Serve alone or, I'm thinking about serving it on wild rice next time... whatever sounds good. :-)

-Court

Oatmeal Raisin Cookies

2009-11-17T06:28:00.003-06:00

So I don't even like oatmeal raisin cookies but they are Zac's favorite so I found this recipe online and discovered that even I like these oatmeal raisin cookies! I am mostly a baker so you will have to bear with all my dessert recipes

-Cara

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake! They are better when they are still a little soft, just barely golden brown. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Taco Soup

2009-11-15T20:14:00.003-06:00

This is an amazing and easy soup for any occasion!
It reheats well too! Serves 6-8.
Enjoy!
-Alexis

Taco Soup

1 lb. ground beef
1 can of black beans
1 can of red kidney beans
1 can of corn
1 small can of chopped green chilies
1 (16 oz.) can of tomato sauce (make sure it is not the preseasoned kind)
1 taco seasoning packet
1 ranch dressing packet

Brown the hamburger meat.
Add all other ingredients into a large pot without draining the cans over medium-low heat.
Drain the hamburger, and add to the other ingredients in the pot.
Let simmer for 10 minutes.
Serve with toppings of your choice - some good ones are avocado, sour cream, cheese, tortilla chips.

Fiery "Fried" Chicken

2009-11-13T14:54:00.003-06:00

This recipe is SUPER easy and just has a hint of sweet and spicy. The chicken is baked rather than fried which makes it healthier ;) So yummy!

Ingredients:
1 tbsp chili-garlic sauce (I use Frontera Classic Mexican Cooking Sauce w/ red pepper and roasted garlic from HEB)
3 tbsp pineapple juice
4 boneless, skinless chicken breasts
3/4 c. bread crumbs (I used Panko)
kosher salt
3 tbsp canola oil

Directions:
Heat oven to 450 degrees F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a seperate bowl or shallow dish, combine the bread crumbs, 1/2 tsp salt, and the oil. Working with one peice at a time, coat the chicken with the bread crumb mixture and tranfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, 12-15 min.

Makes: 4 servings

Enjoy!
-Emily

Pasta Salad

2009-11-13T10:45:00.003-06:00

This recipe is so versatile! It's a solid base, so you could add anything to it... the sky is the limit! To see photos of the finished product you can go to my blog!! This is usually eaten as a cold salad... it pairs well with just about anything... hamburgers, grilled chicken, or fried anything :)

Pasta Salad

1 lb (16 ozs) short cut pasta (I usually use whole wheat rotini... I like the taste)

1 cup Italian salad dressing

1 cup Caesar salad dressing

1 cup grated Parmesan cheese

1 green bell pepper finely diced

1 red onion finely diced

Pepper to taste

Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl combine all ingredients. Enjoy immediately or cover and stick it in the fridge to eat on all week!

Happy Cooking!

Bails

Sweet Chicken Bacon Wraps

2009-11-13T09:43:00.002-06:00

This is a really easy, delicious main course. Sweet, salty, & spicy!

Ingredients
1 lb chicken breast
1 lb bacon
2/3 c brown sugar
2 T chili powder

Directions
-Cut chicken into strips, wrap with bacon & secure with a toothpick
-Mix brown sugar & chili powder
-Dredge chicken in brown sugar/chili powder mixture
-Coat rack & broiler pan with nonstick spray
-Place chicken on rack & bake at 350 for 30-35 minutes

-Court

King Ranch Casserole

2009-11-12T07:22:00.002-06:00

Ingredients:
Rotisserie Mesquite Chicken 3 c chopped
1 jar cilantro salsa
1 can cream of mushroom soup
1 pkg. tortillas sliced
1 c shredded cheddar

Mix salsa, soup, & chicken in a bowl. Line 2 qt. pan with tortillas, pour mix on top and top with cheese. Cover and bake at 350 for 10 min uncover and bake for about 4 min until cheese is melted.

Chicken Avocado Tortilla Soup

2009-11-11T13:21:00.003-06:00

Ingredients:
1/3 c chopped onion
3 cloves garlic, peeled & chopped
3/4 tsp cumin
3/4 tsp oregano
1/4 tsp chili powder
1 1/2 lbs boneless skinless chicken breast
2 tbs chopped fresh cilantro
1/2 c cheddar cheese
1/4 tsp pepper
8 c chicken broth
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
tortilla chip strips
1 ripe avocado
salt

In a 5-6 qt non-stick pan over med. heat, stir in onion, garlic, cumin, oregano, chili powder, & pepper until spices are fragrant, about 1 min. Add broth, tomatoes with juice, and drained green chile's. Cover & bring to a boil over high heat. Meanwhile rinse chicken & cut into 1/2 inch pieces. Add to broth & return to a boil over high heat. Reduce heat, cover, & simmer until chicken is white in center (cut to test), about 5 min. Stir in cilantro and salt to taste. Slice avocado and garnish bowls with avocado & cheese.

Enjoy!
~Amanda

Three Cheese Beef Pasta Shells

2009-11-11T13:19:00.003-06:00

This recipe was requested by our newest & tenth recipe contributor, Amanda!

Ingredients
1 bag pasta shells (whichever size you like, I use the medium size shells)
1 lb. ground beef
1 (26 oz) jar pasta sauce
1/4 c water
1 (8 oz) chive & onion cream cheese
1 c shredded 6-cheese Italian blend
1/2 c grated parmesan
1 egg

Directions
-Cook & drain shells, set aside
-Brown & drain beef, set aside
-Pour 1/2 sauce in 13x9 pan
-Mix cheeses (leave some Italian for top), beef, egg, & water, then stir in shells
-Arrange mixture on sauce in pan
-Pour remaining sauce on top
-Sprinkle remaining cheese on top
-Bake at 350 for 40-45 mins.

-Court

Pumpkin Spice Bread

2009-11-10T16:19:00.002-06:00

I made pumpkin bread for 5 of my closest friends from high school this past weekend, & it was delish! Perfect for November. I got it from allrecipes.com.

Pumpkin Spice Bread
(makes 2 loaves)

Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 oz) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water

Directions
-In a large bowl, combine sugar, oil & eggs.
-Add pumpkin & mix well.
-Combine dry ingredients; add to pumpkin mixture alternately with water.
-Pour into 2 greased loaf pans.
-Bake at 350 for 60-65 minutes or until bread tests done.
-Cool in pans for 10 mins before removing to wire rack; cool completely.

Enjoy!!
Courtney

Egg Sandwich

2009-11-10T15:54:00.004-06:00

Okay... not a super challenging recipe but SUPER yummy!

Laura's Egg sandwich

1-2 eggs per sandwich cooked to your liking & seasoned with fresh blk. pepper and sea salt
(I prefer scrambled, Caleb likes fried with yolk broken)
2 pieces of toast (any kind of bread, I LOVE ciabatta)
Fresh baby spinach
sliced tomato, sprinkled w/ pepper
real mayo

-Assemble sandwich and enjoy!

I'll post a more challenging recipe next time:-)
God bless your day! -L

Recipes coming soon!

2009-11-10T15:11:00.000-06:00

A group of 9 of us - Alexis, Bailey, Beatrice, Brittany, Cara, Courtney, Emily, Kristin, & Laura - love food & love cooking! We wanted a place to share recipes that we have tried & have found to be delicious, so this blog was born!

So come back for some great recipes, coming soon!