A perfect side dish for all the picnics and BBQs you will have coming up!
Ingredients
2 cups frozen soybeans aka edamame
1 15-oz can black beans, rinsed
1 15-oz can kidney beans, rinsed
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
Directions
1) Cook soybeans according to package. Drain and rinse wiht cold water
2) In a large bowl combine beans, onion and cilantro.
3) Wisk oil, lime juice and salt together in small bowl.
4) Pour oil mixture over beans and toss to coat. Cover bown and refrigerate. Stir well before serving.
May 11, 2008
May 5, 2008
Chicken Fettuccine Alfredo
Ingredients
10 ounces pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
1 pound chicken cooked
Directions
1)Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to package instructions. Drain.
2)In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes and stir often to make sure the garlic does not burn.
3)Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk, beat together and put aside. Pour the remaining cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture so the egg does not curdle. Continue whisking until well blended.
4)Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Add in chicken and stir. Immediately remove from stove and serve over cooked pasta. Bon appetite!
10 ounces pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
1 pound chicken cooked
Directions
1)Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to package instructions. Drain.
2)In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes and stir often to make sure the garlic does not burn.
3)Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk, beat together and put aside. Pour the remaining cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture so the egg does not curdle. Continue whisking until well blended.
4)Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Add in chicken and stir. Immediately remove from stove and serve over cooked pasta. Bon appetite!
May 1, 2008
Beef Stroganoff
Ingredients
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Directions
1)Prepare the egg noodles according to package directions and set aside.
2)In large skillet over medium heat, saute the ground beef over for 5 to 10 minutes until browned. Drain the fat. Add the soup and garlic powder and simmer for 10 minutes, stirring occasionally.
3)Remove from heat and combine the mixture with the egg noodles. Add the sour cream and season with salt and pepper to taste. Stir well and serve.
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Directions
1)Prepare the egg noodles according to package directions and set aside.
2)In large skillet over medium heat, saute the ground beef over for 5 to 10 minutes until browned. Drain the fat. Add the soup and garlic powder and simmer for 10 minutes, stirring occasionally.
3)Remove from heat and combine the mixture with the egg noodles. Add the sour cream and season with salt and pepper to taste. Stir well and serve.
April 7, 2008
Italian Pasta Salad
Ingredients
1 small package tri-colored Rotini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup diced salami
1 can olives, sliced
1 cucumber peeled, seeded and diced
1 package fresh mozzarella in water
4 tablespoons olive oil
3 cloves garlic
6 tablespoon Basil diced
Salt and pepper to taste
Directions
1) Bring large pot of water to a rolling boil. Boil rotini until just cooked, approximately 10 minutes. Drain and wash with cold water.
2) In a small bowl, prepare dressing. Combine olive oil, pressed garlic and salt and pepper to taste.
3) Add drained rotini into a large bowl. Add in all the all other ingredients and toss everything with dressing.
1 small package tri-colored Rotini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup diced salami
1 can olives, sliced
1 cucumber peeled, seeded and diced
1 package fresh mozzarella in water
4 tablespoons olive oil
3 cloves garlic
6 tablespoon Basil diced
Salt and pepper to taste
Directions
1) Bring large pot of water to a rolling boil. Boil rotini until just cooked, approximately 10 minutes. Drain and wash with cold water.
2) In a small bowl, prepare dressing. Combine olive oil, pressed garlic and salt and pepper to taste.
3) Add drained rotini into a large bowl. Add in all the all other ingredients and toss everything with dressing.
April 6, 2008
Breakfast Pizza
Ingredients
5 eggs
1 package Pillsbury crescent rolls
1/4 cup milk
1 cup hash browns, precooked
1 cup breakfast sausage, precooked
1 cup shredded cheese
Directions
1) Preheat oven to 375 degrees.
2) Beat eggs and milk together, set aside.
3) Press one package of Pillsbury crescent rolls into a pie dish. Top with hash-browns, crumbled breakfast sausage and shredded cheese. You can also add in chopped onion, diced bell pepper, diced tomato, fresh herbs, salt, black pepper and/or anything else you would like on your breakfast pizza.
4). Pour egg mixture evenly over pizza. Bake in oven about 30 minutes or until done. Check often to avoid burning.
5) Serve immediately. Tastes great on its own or topped with sour cream, salsa or fresh herbs.
5 eggs
1 package Pillsbury crescent rolls
1/4 cup milk
1 cup hash browns, precooked
1 cup breakfast sausage, precooked
1 cup shredded cheese
Directions
1) Preheat oven to 375 degrees.
2) Beat eggs and milk together, set aside.
3) Press one package of Pillsbury crescent rolls into a pie dish. Top with hash-browns, crumbled breakfast sausage and shredded cheese. You can also add in chopped onion, diced bell pepper, diced tomato, fresh herbs, salt, black pepper and/or anything else you would like on your breakfast pizza.
4). Pour egg mixture evenly over pizza. Bake in oven about 30 minutes or until done. Check often to avoid burning.
5) Serve immediately. Tastes great on its own or topped with sour cream, salsa or fresh herbs.
April 5, 2008
Yummy BLT Dip
Ingredients
1 package bacon
1 cup mayonnaise
1 cup sour cream
1 ripe tomato, diced
Bread or chips
Directions
1) Fry the bacon until crisp. Drain well on paper towels. Crumble the bacon after it has cooled.
2) Combine the bacon with tomato, sour cream and mayonnaise in serving bowl.
3) Serve on with toast (cut each slice into 4 pieces) or chips.
1 package bacon
1 cup mayonnaise
1 cup sour cream
1 ripe tomato, diced
Bread or chips
Directions
1) Fry the bacon until crisp. Drain well on paper towels. Crumble the bacon after it has cooled.
2) Combine the bacon with tomato, sour cream and mayonnaise in serving bowl.
3) Serve on with toast (cut each slice into 4 pieces) or chips.
April 2, 2008
Fajita Style Quesadillas
Ingredients
1 pound skinless, boneless chicken breast, cooked and diced
1 packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1) Preheat oven to 350 degrees F.
2) Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, chicken and fajita seasoning (read fajita seasoning packet to see if you need to add in some water). Cook for about 10 minutes, stirring occasionally until the vegetables have softened.
3) Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese. Fold the tortillas in half and Place onto a baking sheet.
4) Bake quesadillas in the preheated oven for about 10 minutes or until the cheeses have melted.
1 pound skinless, boneless chicken breast, cooked and diced
1 packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1) Preheat oven to 350 degrees F.
2) Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, chicken and fajita seasoning (read fajita seasoning packet to see if you need to add in some water). Cook for about 10 minutes, stirring occasionally until the vegetables have softened.
3) Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese. Fold the tortillas in half and Place onto a baking sheet.
4) Bake quesadillas in the preheated oven for about 10 minutes or until the cheeses have melted.
March 29, 2008
Easy Kolaczki
I grew up eating kolaczki. Although these aren't quite like my grandmothers...they are pretty darn good and a LOT easier to make.
Ingredients
1 pint vanilla ice cream
2 cups butter
4 cups all-purpose flour
1/2 cup fruit preserves, any flavor
Directions
1) Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, you can use your hands. Rubber gloves are recommended because the mixture is extremely cold.)
2) When dough is smooth, shape into ball and refrigerate overnight.
3) Preheat oven to 350 degrees F.
4) Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
5) Bake at 350 degrees for 20 minutes. Sprinkle with confectioners' sugar when cool.
Ingredients
1 pint vanilla ice cream
2 cups butter
4 cups all-purpose flour
1/2 cup fruit preserves, any flavor
Directions
1) Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, you can use your hands. Rubber gloves are recommended because the mixture is extremely cold.)
2) When dough is smooth, shape into ball and refrigerate overnight.
3) Preheat oven to 350 degrees F.
4) Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
5) Bake at 350 degrees for 20 minutes. Sprinkle with confectioners' sugar when cool.
March 25, 2008
Vegetarian Tostadas
Ingredients
1 package tortillas (about 10)
1 package of taco seasoning
1 cup instant white rice, uncooked
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, drained, rinsed
2 cups shredded lettuce
1 cup shredded cheese (cheddar or a Mexican blend)
Directions
1)Preheat oven to 350°F.
2)While oven is getting hot, cook rice in large saucepan as directed on package. Stir-in beans, corn and seasoning. Mix well. Cook 5 minutes or until heated through, stirring occasionally.
3)While bean mixture is cooking, spray both sides of Tortillas with cooking spray; place in single layer on baking sheet. Bake 5-7 minutes or until crisp and lightly browned.
4)To serve top tortillas with rice mixture, cheese, lettuce, and salsa.
1 package tortillas (about 10)
1 package of taco seasoning
1 cup instant white rice, uncooked
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, drained, rinsed
2 cups shredded lettuce
1 cup shredded cheese (cheddar or a Mexican blend)
Directions
1)Preheat oven to 350°F.
2)While oven is getting hot, cook rice in large saucepan as directed on package. Stir-in beans, corn and seasoning. Mix well. Cook 5 minutes or until heated through, stirring occasionally.
3)While bean mixture is cooking, spray both sides of Tortillas with cooking spray; place in single layer on baking sheet. Bake 5-7 minutes or until crisp and lightly browned.
4)To serve top tortillas with rice mixture, cheese, lettuce, and salsa.
March 21, 2008
Baked Potato Soup
Ingredients
6 to 8 large baking potatoes, peeled and cubed
1 medium sweet onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 tsp chopped garlic
2 8 oz packages of cream cheese, softened
olive oil
chicken broth or water
salt and pepper
Toppings
Shredded cheddar cheese
Bacon bits
Chopped green onions or chives
Directions
1) Cover bottom of a stock pot with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender.
2) Add cubed potatoes and toss to coat.
3) Cover vegetables with chicken broth, water or a mixture of both. Add salt and pepper to taste. Reduce heat and simmer until potatoes are fork tender.
4) Remove mixture from heat and strain veggies out of the pot with a slotted spoon into a separate bowl. Leave broth in pot.
5) Whisk cream cheese into broth until smooth. Return half of the veggies to the broth and mix until smooth. Using a potato masher works well for this step.
6) The soup should be a thick creamy consistency now. Return the remaining half of veggies to pot. Put in fridge for later use or reheat to serve.
7) Serve topped with grated cheddar cheese, bacon bits and green onions or chives.
6 to 8 large baking potatoes, peeled and cubed
1 medium sweet onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 tsp chopped garlic
2 8 oz packages of cream cheese, softened
olive oil
chicken broth or water
salt and pepper
Toppings
Shredded cheddar cheese
Bacon bits
Chopped green onions or chives
Directions
1) Cover bottom of a stock pot with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender.
2) Add cubed potatoes and toss to coat.
3) Cover vegetables with chicken broth, water or a mixture of both. Add salt and pepper to taste. Reduce heat and simmer until potatoes are fork tender.
4) Remove mixture from heat and strain veggies out of the pot with a slotted spoon into a separate bowl. Leave broth in pot.
5) Whisk cream cheese into broth until smooth. Return half of the veggies to the broth and mix until smooth. Using a potato masher works well for this step.
6) The soup should be a thick creamy consistency now. Return the remaining half of veggies to pot. Put in fridge for later use or reheat to serve.
7) Serve topped with grated cheddar cheese, bacon bits and green onions or chives.
March 20, 2008
Mexican-Style Stuffed Peppers
Ingredients
1 pkg. (Rice-A-Roni) Whole Grains Spanish Rice mix
4 large green bell peppers
10 oz. ground turkey
4 stalks celery, finely chopped
1 small onion, finely chopped
2 cups salsa
2 Tb. Taco seasoning mix
1 8-ounce package shredded Mexican-style cheese
Directions
1) Preheat oven to 350 degrees.
2)Prepare rice according to package directions; set aside.
3)Wash peppers and cut them in half. Core peppers. Simmer or steam peppers in 2 inches of water about 5 minutes; drain well and set aside.
4)In a large non-stick skillet sprayed with PAM, cook turkey, celery and onion until meat is browned and onion is tender.
5)Drain and place in a large bowl. Stir in salsa, rice, taco seasoning mix and half of the cheese. Mix well and distribute the filling evenly among the 8 pepper halves.
6)Place the filled peppers in a greased baking pan, cover with foil and bake for 30 minutes. Remove the foil, sprinkle remaining cheese evenly over the tops of the peppers and bake for about 5 minutes, or until cheese starts to melt.
Leftovers can be used for lunch the next day...tastes great reheated.
1 pkg. (Rice-A-Roni) Whole Grains Spanish Rice mix
4 large green bell peppers
10 oz. ground turkey
4 stalks celery, finely chopped
1 small onion, finely chopped
2 cups salsa
2 Tb. Taco seasoning mix
1 8-ounce package shredded Mexican-style cheese
Directions
1) Preheat oven to 350 degrees.
2)Prepare rice according to package directions; set aside.
3)Wash peppers and cut them in half. Core peppers. Simmer or steam peppers in 2 inches of water about 5 minutes; drain well and set aside.
4)In a large non-stick skillet sprayed with PAM, cook turkey, celery and onion until meat is browned and onion is tender.
5)Drain and place in a large bowl. Stir in salsa, rice, taco seasoning mix and half of the cheese. Mix well and distribute the filling evenly among the 8 pepper halves.
6)Place the filled peppers in a greased baking pan, cover with foil and bake for 30 minutes. Remove the foil, sprinkle remaining cheese evenly over the tops of the peppers and bake for about 5 minutes, or until cheese starts to melt.
Leftovers can be used for lunch the next day...tastes great reheated.
March 18, 2008
Low Fat Italian Chicken
Ingredients
2/3 cup chopped onion
2 cloves garlic, chopped
2/3 cup chopped green bell pepper
1.5 pounds chicken, cooked and cubed
1 cup whole peeled tomatoes
1/2 cup mushrooms
1/2 teaspoon dried oregano
Directions
1)In a large skillet, saute onion, garlic and bell pepper until soft.
2)Add chicken, then stir in tomatoes, beans and oregano.
3)Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly.
4)Remove from heat and serve. Works great over rice, noodles or on its own with a side of vegetables.
2/3 cup chopped onion
2 cloves garlic, chopped
2/3 cup chopped green bell pepper
1.5 pounds chicken, cooked and cubed
1 cup whole peeled tomatoes
1/2 cup mushrooms
1/2 teaspoon dried oregano
Directions
1)In a large skillet, saute onion, garlic and bell pepper until soft.
2)Add chicken, then stir in tomatoes, beans and oregano.
3)Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly.
4)Remove from heat and serve. Works great over rice, noodles or on its own with a side of vegetables.
March 17, 2008
Potatoes with Cilantro and Garlic
This side dish is refreshing, elegant and very simple to make.
Ingredients
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
Directions
1) Combine cilantro, garlic and oil in large skillet and cook over medium heat for 1 minute.
2) Add in the potatoes. Cook for about 20-25 minutes stirring occasionally. Potatoes are ready when they are tender and lightly browned.
3) Drain and sprinkle with salt before serving.
Ingredients
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
Directions
1) Combine cilantro, garlic and oil in large skillet and cook over medium heat for 1 minute.
2) Add in the potatoes. Cook for about 20-25 minutes stirring occasionally. Potatoes are ready when they are tender and lightly browned.
3) Drain and sprinkle with salt before serving.
March 13, 2008
Simple Chicken Enchiladas
Ingredients
2 cups chopped cooked chicken
3 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon cumin
1/2 cup salsa
1 (10 ounce) can of enchilada sauce
10 warmed flour or corn tortillas
Directions
1)In a large bowl, combine 2 cups Cheddar cheese, Monterey Jack cheese, soup, chicken, sour cream, chilies, onion, pepper and salt. Spoon about 1/2 cup onto center of each tortilla and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
2)Pour enchilada sauce over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
March 12, 2008
Chicago Style Hotdogs
Ingredients
All-beef hot dog
Poppyseed hot dog bun
Toppings:
Yellow mustard
Sweet green pickle relish
Chopped onion
Tomato wedges
1 dill pickle spear per hotdog
Sport peppers
Dash celery salt
Directions
1) Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun(s) until warm.
2) Place hot dog in the steamed bun. Pile on the toppings in this order: mustard, relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Chicago style means no ketchup!
In my household we usually leave out the sport peppers and my husband prefers ketchup on his. Although many Chicagoans may argue, I don't think this makes him any less of a Chicagoan!
March 10, 2008
Sauerkraut Pierogi
Some of my favorite childhood memories involve watching my grandmother make these pierogi.
Ingredients
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Directions
Sauerkraut filling:
1)Melt butter in a skillet over medium heat. Stir in onion, and cook for about 5 minutes until translucent.
2)Add drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper.
3)Remove from skillet and pour mixture into a bowl to cool.
Dough:
1)Beat eggs and sour cream together until smooth.
2)In separate bowl, sift (or mix) the flour, salt, and baking powder together.
3)Stir the powder mixture into the sour cream mixture until dough comes together.
4)Knead dough on a lightly floured surface until the dough is firm and smooth.
5)Divide dough in half. Roll out half of the dough into 1/8 inch thickness. Cut dough into approximately 3 inch circles using a round glass.
Assembling Pierogi:
Place a small spoonful of the sauerkraut filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and the rest of the sauerkraut filling.
You can cook all the pierogi at once or freeze some for later.
To Cook:
1)Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
2)Remove pierogi with a slotted spoon. Melt some butter in a large skillet and toss pierogi in the butter. If you like, top with crumbled bacon for a tasty treat.
Ingredients
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Directions
Sauerkraut filling:
1)Melt butter in a skillet over medium heat. Stir in onion, and cook for about 5 minutes until translucent.
2)Add drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper.
3)Remove from skillet and pour mixture into a bowl to cool.
Dough:
1)Beat eggs and sour cream together until smooth.
2)In separate bowl, sift (or mix) the flour, salt, and baking powder together.
3)Stir the powder mixture into the sour cream mixture until dough comes together.
4)Knead dough on a lightly floured surface until the dough is firm and smooth.
5)Divide dough in half. Roll out half of the dough into 1/8 inch thickness. Cut dough into approximately 3 inch circles using a round glass.
Assembling Pierogi:
Place a small spoonful of the sauerkraut filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and the rest of the sauerkraut filling.
You can cook all the pierogi at once or freeze some for later.
To Cook:
1)Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
2)Remove pierogi with a slotted spoon. Melt some butter in a large skillet and toss pierogi in the butter. If you like, top with crumbled bacon for a tasty treat.
March 9, 2008
White Chocolate Macadamia Cookies
One of my all time favorite recipes. Yummy!
Ingredients
1 1/4 cup flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/4 cup sugar
1/2 cup butter, softened
1/2 cup packed light brown sugar
1 tablespoon water
6 oz. white chocolate, coarsely chopped
6 oz. macadamia nuts, coarsely chopped
Directions
1)Preheat oven to 375 degrees.
2)In large bowl combine all the ingredients except nuts and chocolate. Mix until well blended.
3)Stir in chocolate and nuts.
4)Drop tablespoon sized balls of mixture, 2 inches apart onto ungreased cookie sheets. Use spatula to flatten into a two inch round.
5) Bake 10-15 minutes until lightly browned. Cool and enjoy!
Ingredients
1 1/4 cup flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/4 cup sugar
1/2 cup butter, softened
1/2 cup packed light brown sugar
1 tablespoon water
6 oz. white chocolate, coarsely chopped
6 oz. macadamia nuts, coarsely chopped
Directions
1)Preheat oven to 375 degrees.
2)In large bowl combine all the ingredients except nuts and chocolate. Mix until well blended.
3)Stir in chocolate and nuts.
4)Drop tablespoon sized balls of mixture, 2 inches apart onto ungreased cookie sheets. Use spatula to flatten into a two inch round.
5) Bake 10-15 minutes until lightly browned. Cool and enjoy!
March 8, 2008
Mediterranean Potato Salad
Ingredients
2 pounds red potatoes, peeled or with skin
1 cucumber, diced
1 green bell pepper, minced
1/2 cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
1/2 cup Italian-style salad dressing
salt and pepper to taste
Directions
1) Bring a large pot of salted water to a boil. Add potatoes and cook about 15 minutes until they are tender. Drain potatoes, cool and diced.
2) Combine the potatoes, green pepper, cucumber, red onion and cheese in a large bowl.
3) Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat.
2 pounds red potatoes, peeled or with skin
1 cucumber, diced
1 green bell pepper, minced
1/2 cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
1/2 cup Italian-style salad dressing
salt and pepper to taste
Directions
1) Bring a large pot of salted water to a boil. Add potatoes and cook about 15 minutes until they are tender. Drain potatoes, cool and diced.
2) Combine the potatoes, green pepper, cucumber, red onion and cheese in a large bowl.
3) Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat.
March 7, 2008
PHILADELPHIA® 3-STEP® Cappuccino Cheesecake
I found this recipe on Kraft.com the other day and made it over the weekend. It was a big hit with my sister and mom since they both love cheesecake and coffee.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Tbsp. milk
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 OREO Pie Crust (6 oz.)
Directions
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
MICROWAVE milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; sitr until dissolved. Add to batter; mix well. Pour into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
March 3, 2008
Layered Berry Parfait
1/3 cup blueberries
1/3 cup strawberries
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup raspberries
1/2 cup blackberries
1 pint vanilla frozen yogurt
1) Combine blueberries, strawberries and whipped topping in a blender. Blend until smooth.
2) Put mixture into a bowl and fold in raspberries and blackberries.
3) Layer the berry mixture with the frozen yogurt in 4-6 dessert glasses. Looks pretty if the top layer is the berry mixture. Sprinkle any leftover berries on top. Serve right away.
1/3 cup strawberries
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup raspberries
1/2 cup blackberries
1 pint vanilla frozen yogurt
1) Combine blueberries, strawberries and whipped topping in a blender. Blend until smooth.
2) Put mixture into a bowl and fold in raspberries and blackberries.
3) Layer the berry mixture with the frozen yogurt in 4-6 dessert glasses. Looks pretty if the top layer is the berry mixture. Sprinkle any leftover berries on top. Serve right away.
March 2, 2008
Mac and Cheese with Veggie Sprinkles
Ingredients
1 box of Macaroni & Cheese
1 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup shredded broccoli
1/2 cup Shredded Cheese (Cheddar, Mozzarella or anything you have on hand will work)
Directions
1) Prepare macaroni and cheese as directed on package. Add vegetables to the cooking water for the last 3 minutes of the macaroni cooking time.
2) Stir in the shredded cheese before serving.
1 box of Macaroni & Cheese
1 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup shredded broccoli
1/2 cup Shredded Cheese (Cheddar, Mozzarella or anything you have on hand will work)
Directions
1) Prepare macaroni and cheese as directed on package. Add vegetables to the cooking water for the last 3 minutes of the macaroni cooking time.
2) Stir in the shredded cheese before serving.
February 28, 2008
Chorizo and Black Bean Soup
Ingredients
1 link chorizo (about 3oz spicy mexican sausage), coarsely chopped
2 1/2 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 medium onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons oil
Optional: Sliced lemon and/or chopped cilantro for garnish
Directions
1) Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a large saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
2) Add broth and beans and simmer for 15 minutes, partially covered.
3) Lightly mash beans with potato masher to slightly thicken.
4) Garnish, serve and enjoy!
1 link chorizo (about 3oz spicy mexican sausage), coarsely chopped
2 1/2 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 medium onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons oil
Optional: Sliced lemon and/or chopped cilantro for garnish
Directions
1) Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a large saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
2) Add broth and beans and simmer for 15 minutes, partially covered.
3) Lightly mash beans with potato masher to slightly thicken.
4) Garnish, serve and enjoy!
February 27, 2008
Mozzarella Chicken
Ingredients
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
2 cups marinara sauce
optional: Shredded mozzarella or parmesan cheese for topping
Directions
1)Preheat oven to 350 degrees.
2)Pound each chicken breast to 1/4 inch thickness. Spread butter over the inside, then add salt and pepper to taste.
3)Place slice of cheese on chicken, roll and close with toothpick. Repeat with each breast.
4)Dip rolled chicken breast in flour, then egg, followed by breadcrumbs.
5)Place coated breasts in a lightly greased 13x9 inch baking dish. Top with marinara sauce and cover baking dish with foil. Bake at 350 degrees for about 30 minutes. If you are using mozzarella cheese as topping, sprinkle it on the chicken after it is baked and return the dish into the oven until the cheese is melted.
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
2 cups marinara sauce
optional: Shredded mozzarella or parmesan cheese for topping
Directions
1)Preheat oven to 350 degrees.
2)Pound each chicken breast to 1/4 inch thickness. Spread butter over the inside, then add salt and pepper to taste.
3)Place slice of cheese on chicken, roll and close with toothpick. Repeat with each breast.
4)Dip rolled chicken breast in flour, then egg, followed by breadcrumbs.
5)Place coated breasts in a lightly greased 13x9 inch baking dish. Top with marinara sauce and cover baking dish with foil. Bake at 350 degrees for about 30 minutes. If you are using mozzarella cheese as topping, sprinkle it on the chicken after it is baked and return the dish into the oven until the cheese is melted.
Chicken Fajitas
Ingredients
3-4 whole boneless, skinless chicken breasts, sliced into strips
2 tbsp. vegetable oil
2 yellow onions, sliced
2 green bell peppers, seeded & sliced into strips
1 jalapeno pepper, seeded & chopped fine (optional-this will make it spicy)
1 pkg. fresh, lg. flour tortillas
3-4 whole boneless, skinless chicken breasts, sliced into strips
2 tbsp. vegetable oil
2 yellow onions, sliced
2 green bell peppers, seeded & sliced into strips
1 jalapeno pepper, seeded & chopped fine (optional-this will make it spicy)
1 pkg. fresh, lg. flour tortillas
Spices:
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. cumin
1/4 c. fresh, mild salsa
1 pkg. fresh, lg. flour tortillas
Optional Condiments
Cheese- Chihuahua Cheese or any mexican blend
Guacamole
Chopped tomatoes
Salsa
Sour cream
Directions
1)Saute onions and peppers in oil over medium heat until onions are translucent.
2)Increase heat to high and add chicken and saute quickly until chicken is just cooked through, about 5 to 10 minutes. Add salt, pepper, cumin and salsa and turn heat to low. Simmer for 5 minutes.
3)Heat tortillas. You can wrap tortillas in foil and heat in 350 degree oven for 10 minutes or you can heat them individualy on a pan.
4)Serve fajitas by placing chicken mixture in center of warm tortilla and topping with your choice of condiments.
February 20, 2008
Chicken Fried Rice
Ingredients
1/2 tablespoon sesame oil (vegetable oil will work too)
1 onion
1 1/2 pounds cooked, diced or shredded chicken
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
3/4 cup fresh peas
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
Directions
1) Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2) Stir in carrots, celery, peas and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3) Stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
1/2 tablespoon sesame oil (vegetable oil will work too)
1 onion
1 1/2 pounds cooked, diced or shredded chicken
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
3/4 cup fresh peas
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
Directions
1) Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2) Stir in carrots, celery, peas and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3) Stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
February 19, 2008
White Chocolate Latte
This yummy latte recipes is the perfect treat to share with a friend on a cold winter day.
Ingredients
1 1/2 cups milk
1/2 cup brewed espresso
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/4 cup white chocolate chips, chopped
Directions
Combine cream and milk in a saucepan and whisk over high heat until hot. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and chocolate chips in a mug. Pour half into another mug when mixture is smooth. Top with the frothy hot milk and stir to blend flavors. Enjoy!
Ingredients
1 1/2 cups milk
1/2 cup brewed espresso
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/4 cup white chocolate chips, chopped
Directions
Combine cream and milk in a saucepan and whisk over high heat until hot. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and chocolate chips in a mug. Pour half into another mug when mixture is smooth. Top with the frothy hot milk and stir to blend flavors. Enjoy!
February 17, 2008
Coconut Pound Cake
I visited my friend over the weekend and she served this cake with a side of fresh fruit. It was so delicious I just had to have the recipe.
Ingredients
3 cups all-purpose flour
3 cups white sugar
2 cups flaked coconut
8 ounce) package cream cheese, softened
1 cup butter, softened
6 eggs
1 teaspoon coconut extract
1/2 teaspoon baking powder
Directions
1) Preheat the oven to 325 degrees. Grease and flour a 10 inch tube pan or a bundt pan.
2) Cream together the butter and cream cheese in a large bowl until well blended. Add sugar and beat the mixture until it is fluffy.
3) Blend in the eggs one at a time. Stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in the flaked coconut.
4) Pour the batter into the pan. Bake the cake for about 1 hour and 20 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake and enjoy!
Ingredients
3 cups all-purpose flour
3 cups white sugar
2 cups flaked coconut
8 ounce) package cream cheese, softened
1 cup butter, softened
6 eggs
1 teaspoon coconut extract
1/2 teaspoon baking powder
Directions
1) Preheat the oven to 325 degrees. Grease and flour a 10 inch tube pan or a bundt pan.
2) Cream together the butter and cream cheese in a large bowl until well blended. Add sugar and beat the mixture until it is fluffy.
3) Blend in the eggs one at a time. Stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in the flaked coconut.
4) Pour the batter into the pan. Bake the cake for about 1 hour and 20 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake and enjoy!
February 13, 2008
Greek Omelet
Ingredients
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 cup chopped tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
Black pepper, to taste
1 tablespoon olive oil
Directions
1) Heat a 12-inch non-stick skillet over low heat. Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
2) In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste.
3) Add oil to the pan, and increase heat to medium-high. About a minute later, add the egg mixture to the skillet. Cook for about 3 minutes or until egg mixture is fully cooked, but still moist.
4) Reduce heat to low and pour the tomato mixture over half of the omelet. Carefully fold the other half over the filling with a spatula. Use the spatula to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
6) Cut the omelet into 4 wedges and serve immediately.
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 cup chopped tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
Black pepper, to taste
1 tablespoon olive oil
Directions
1) Heat a 12-inch non-stick skillet over low heat. Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
2) In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste.
3) Add oil to the pan, and increase heat to medium-high. About a minute later, add the egg mixture to the skillet. Cook for about 3 minutes or until egg mixture is fully cooked, but still moist.
4) Reduce heat to low and pour the tomato mixture over half of the omelet. Carefully fold the other half over the filling with a spatula. Use the spatula to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
6) Cut the omelet into 4 wedges and serve immediately.
February 12, 2008
Balsamic Roasted Potatoes
These potatoes make a flavorful side dish and definitely hit the spot on a cold winter day.
Ingredients
2 pounds small quartered red potatoes
6 garlic cloves, minced
1 tablespoon finely chopped green onion
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
1) In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic and stir (or toss if your a master chef). Add the thyme, rosemary and nutmeg and stir (or toss) well. Cook and stir for 2-3 minutes or until potatoes are hot.
2) Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender.
3)Now stir in the vinegar, salt and pepper. Bake 5-8 minutes longer or until potatoes are tender. Enjoy!
Ingredients
2 pounds small quartered red potatoes
6 garlic cloves, minced
1 tablespoon finely chopped green onion
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
1) In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic and stir (or toss if your a master chef). Add the thyme, rosemary and nutmeg and stir (or toss) well. Cook and stir for 2-3 minutes or until potatoes are hot.
2) Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender.
3)Now stir in the vinegar, salt and pepper. Bake 5-8 minutes longer or until potatoes are tender. Enjoy!
February 2, 2008
Brocolli and Cheese Soup
Ingredients
3 cups chicken stock
3 cups milk
2 cups uncooked broccoli
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Directions
1)Melt the butter in a pot over medium heat. Mix in flour. Reduce heat to low, and cook mixture for about 2 minutes, stirring constantly. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2)Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3)Gradually mix the cheddar cheese into the pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
3 cups chicken stock
3 cups milk
2 cups uncooked broccoli
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Directions
1)Melt the butter in a pot over medium heat. Mix in flour. Reduce heat to low, and cook mixture for about 2 minutes, stirring constantly. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2)Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3)Gradually mix the cheddar cheese into the pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
January 29, 2008
Protect your Tupperware
I found this tip the other day and am glad to say it worked! To prevent your tupperware from staining, spray a little cooking spray on the inside before you store spaghetti, taco meat or anything else you think may leave a stain. It will not only prevent stains, but its supposed to remove old ones after you do this a couple times.
Chicken Scampi
Ingredients
5 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 clove garlic, minced
1/4 teaspoon salt
1 teaspoon dried oregano
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1/4 cup white wine
Directions
1)Combine chicken with pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire and wine in a bowl. Marinate in the refrigerator for several hours or overnight.
2)Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
3)In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
5 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 clove garlic, minced
1/4 teaspoon salt
1 teaspoon dried oregano
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1/4 cup white wine
Directions
1)Combine chicken with pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire and wine in a bowl. Marinate in the refrigerator for several hours or overnight.
2)Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
3)In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
January 23, 2008
Easy Mexican Dip
This easy dip is sure to please and easy to put together for last minute guests!
Ingredients
2 - 8 ounce packages of softened cream cheese
1 - 16 ounce) container sour cream
3 - bunches of chopped green onions
1 - 8 ounce) jar salsa
2 - tomatoes, diced
2 - 6 ounce cans sliced black olives, drained
1 - 8 ounce package shredded Cheddar cheese
Directions
Mix the cream cheese, sour cream and green onions in a medium bowl or serving disn. Top the mixture with salsa. Layer tomatoes, olives and Cheddar cheese on top.
Ingredients
2 - 8 ounce packages of softened cream cheese
1 - 16 ounce) container sour cream
3 - bunches of chopped green onions
1 - 8 ounce) jar salsa
2 - tomatoes, diced
2 - 6 ounce cans sliced black olives, drained
1 - 8 ounce package shredded Cheddar cheese
Directions
Mix the cream cheese, sour cream and green onions in a medium bowl or serving disn. Top the mixture with salsa. Layer tomatoes, olives and Cheddar cheese on top.
January 14, 2008
Oatmeal Chocolate Chip Cookies
My mother-in-law made these cookies and I just had to have the recipe. She added dried cranberries in for a fun twist.
Ingredients
1 cup shortening
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
Directions
1) Preheat oven to 350 degrees F.
2) In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
3) Combine the baking soda, salt and flour and stir into creamed mixture
4) Add oatmeal and chocolate chips and stir until well blended.
5) Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Ingredients
1 cup shortening
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
Directions
1) Preheat oven to 350 degrees F.
2) In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
3) Combine the baking soda, salt and flour and stir into creamed mixture
4) Add oatmeal and chocolate chips and stir until well blended.
5) Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Cheeseburger Vegetable Soup
This recipes may not sound super-healthy, but it is much better for you then an actual Cheeseburger! The main ingredients are vegetables and you can cut back on some of the sour cream and cheese to make it even leaner.
Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
Directions
1) In a large pot, melt 1 tablespoon butter over medium heat. Stir in vegetables and beef and cook until beef is brown.
2) Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender which is about 10-12 minutes.
3) Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4) Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
Directions
1) In a large pot, melt 1 tablespoon butter over medium heat. Stir in vegetables and beef and cook until beef is brown.
2) Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender which is about 10-12 minutes.
3) Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4) Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Peanut Butter Quesadillas
Here's a super easy recipe my friend introduced me to. Nice variation for the kids if they love PB&J! Double or triple the recipe as necessary.
Ingredients
1 teaspoon butter
1 (10 inch) flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly
Directions
1)Melt butter in skillet over medium heat.
2)Spread one side of tortilla with peanut butter smf gold in half. (Peanut butter should be on the inside.) Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned.
3)Slice into wedges. Serve with a side of jelly as a dip.
Ingredients
1 teaspoon butter
1 (10 inch) flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly
Directions
1)Melt butter in skillet over medium heat.
2)Spread one side of tortilla with peanut butter smf gold in half. (Peanut butter should be on the inside.) Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned.
3)Slice into wedges. Serve with a side of jelly as a dip.
January 13, 2008
Teriyaki Chicken
Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 boneless chicken breasts
Directions
1)In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2)Preheat oven to 425 degrees F.
3) Place chicken in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4) Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 boneless chicken breasts
Directions
1)In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2)Preheat oven to 425 degrees F.
3) Place chicken in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4) Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Cappuccino Muffins
I am a big coffee & chocolate lover...so I absolutely LOVED these!
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
Topping: (Optional)
6 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
1) In a large bowl, combine the flour, sugars, baking powder, coffee, cinnamon and salt.
2) In separate bowl, whisk the egg, milk, butter and vanilla.
3) Stir egg mixture into the dry ingredients just until moistened. Fold in chocolate chips.
4) Fill greased or paper-lined muffin cups three-fourths full.
5) For the topping...combine the flour, brown sugar and cinnamon in a small bowl. Mix in small pieces of the butter until mixture resembles coarse crumbs.
6) Sprinkle topping over batter. Bake at 375 degrees F for about 20 minutes or until a toothpick comes out clean.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
Topping: (Optional)
6 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
1) In a large bowl, combine the flour, sugars, baking powder, coffee, cinnamon and salt.
2) In separate bowl, whisk the egg, milk, butter and vanilla.
3) Stir egg mixture into the dry ingredients just until moistened. Fold in chocolate chips.
4) Fill greased or paper-lined muffin cups three-fourths full.
5) For the topping...combine the flour, brown sugar and cinnamon in a small bowl. Mix in small pieces of the butter until mixture resembles coarse crumbs.
6) Sprinkle topping over batter. Bake at 375 degrees F for about 20 minutes or until a toothpick comes out clean.
Pecan Coffee Cake
Ingredients
2 cups all-purpose flour
2 eggs
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
1) Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt. Set aside.
2) In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour mixture, by hand, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping:
1) In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
2) Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
2 cups all-purpose flour
2 eggs
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
1) Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt. Set aside.
2) In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour mixture, by hand, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping:
1) In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
2) Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
Chicken Nachos
Ingredients
2 cups shredded, cooked chicken breast
1/2 (12 ounce) package tortilla chips
1 cup salsa
1 (16 ounce) can refried beans
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1 (14.5 ounce) package tortilla chips
6 green onions, sliced, white and green parts separated
1/2 large tomato, diced
2 cloves garlic, crushed
3 tablespoons oil
salt and pepper to taste
Directions
1)Preheat oven to 350 degrees F.
2)Over medium heat, cook and stir the garlic, white parts of the green onions and oil until tender in a skillet. Mix in shredded chicken, salt and pepper.
3)Stir until mixture is well coated with oil. Stir in the salsa.
4)Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with cheese and tomatos.
5)Bake in preheated oven 10 minutes, or until cheese has melted.
6)Remove from heat and sprinkle with green onion tops before serving. Enjoy!
2 cups shredded, cooked chicken breast
1/2 (12 ounce) package tortilla chips
1 cup salsa
1 (16 ounce) can refried beans
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1 (14.5 ounce) package tortilla chips
6 green onions, sliced, white and green parts separated
1/2 large tomato, diced
2 cloves garlic, crushed
3 tablespoons oil
salt and pepper to taste
Directions
1)Preheat oven to 350 degrees F.
2)Over medium heat, cook and stir the garlic, white parts of the green onions and oil until tender in a skillet. Mix in shredded chicken, salt and pepper.
3)Stir until mixture is well coated with oil. Stir in the salsa.
4)Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with cheese and tomatos.
5)Bake in preheated oven 10 minutes, or until cheese has melted.
6)Remove from heat and sprinkle with green onion tops before serving. Enjoy!
January 6, 2008
Mexican Breakfast Tacos
Ingredients
6 ounces chorizo sausage
6 eggs
8 corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1/2 cup salsa
Directions
1) Crumble chorizo into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2) Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3) Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4) Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
6 ounces chorizo sausage
6 eggs
8 corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1/2 cup salsa
Directions
1) Crumble chorizo into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2) Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3) Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4) Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Mac and Cheese
This is a great starter recipe. Leave it as is or add in whatever you think your family would like (spices, bacon, seasoned breadcrumbs, more cheese etc). If you have a big family, double the recipe.
Ingredients
8 ounces elbow macaroni
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese
Directions
1) Cook elbow macaroni until al dente in a large pot of boiling lightly salted water. Drain.
2) In a medium saucepan, melt butter over medium heat. Whisk in flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
3) Mix drained pasta and cheese sauce mixture in a large bowl. Toss to coat evenly.
4) Pour mixture into a greased 2 quart casserole dish. Bake in a preheated 350 degree oven for 30 minutes. Let it stand about 10 minutes before serving.
Ingredients
8 ounces elbow macaroni
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese
Directions
1) Cook elbow macaroni until al dente in a large pot of boiling lightly salted water. Drain.
2) In a medium saucepan, melt butter over medium heat. Whisk in flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
3) Mix drained pasta and cheese sauce mixture in a large bowl. Toss to coat evenly.
4) Pour mixture into a greased 2 quart casserole dish. Bake in a preheated 350 degree oven for 30 minutes. Let it stand about 10 minutes before serving.
Meatloaf
Ingredients
1 1/2 pounds lean ground beef
1/2 cup crushed buttery crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce
1 tablespoon garlic powder
Directions
1) Preheat oven to 350 degrees.
2) Stir the ground beef, crushed crackers, cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, garlic and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined. Add a little water if the mixture seems too dry. Press into a 9x5 inch loaf pan.
3) Bake in preheated oven for about 45 to 60 minutes.
1 1/2 pounds lean ground beef
1/2 cup crushed buttery crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce
1 tablespoon garlic powder
Directions
1) Preheat oven to 350 degrees.
2) Stir the ground beef, crushed crackers, cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, garlic and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined. Add a little water if the mixture seems too dry. Press into a 9x5 inch loaf pan.
3) Bake in preheated oven for about 45 to 60 minutes.
January 5, 2008
Apple Cinnamon Pancakes
Ingredients:
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple - peeled, cored and chopped
1) In a large bowl, combine flour, baking powder, cinnamon and salt.
2) In separate bowl, combine eggs, milk, honey and oil.
3) Add egg mixture into flour mixture. Stir just until moistened. Then stir in apple.
4) Pour batter ( I use about 2-3 tablespoons of batter per pancake) onto a hot nonstick skillet coated with nonstick cooking spray. Turn when bubbles form on top and cook until second side is golden brown.
5) Top with butter, maple syrup or sliced apples.
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple - peeled, cored and chopped
1) In a large bowl, combine flour, baking powder, cinnamon and salt.
2) In separate bowl, combine eggs, milk, honey and oil.
3) Add egg mixture into flour mixture. Stir just until moistened. Then stir in apple.
4) Pour batter ( I use about 2-3 tablespoons of batter per pancake) onto a hot nonstick skillet coated with nonstick cooking spray. Turn when bubbles form on top and cook until second side is golden brown.
5) Top with butter, maple syrup or sliced apples.
January 4, 2008
Tropical Coconut Martini
It's friday night and mommy needs a break. Why not get together some friends and make this tasty martini. A friend of mine made this at her New Years Party and we all found it yummy. This recipe makes about 4 martinis.
Ingredients:
1/2 cup coconut rum
1/2 cup pineapple juice
1/4 cup vodka
4 dashes grenadine syrup
Directions:
Combine rum, pineapple juice and vodka. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel. Enjoy!
Ingredients:
1/2 cup coconut rum
1/2 cup pineapple juice
1/4 cup vodka
4 dashes grenadine syrup
Directions:
Combine rum, pineapple juice and vodka. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel. Enjoy!
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