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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