tag:blogger.com,1999:blog-36608561044499747422024-03-13T04:18:09.360-07:00Dinner burned...Sorry!A collection of recipes my family has tried. Hopefully you and your family will enjoy them as much as we do!Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-3660856104449974742.post-63024512192700286612014-01-14T16:15:00.000-08:002014-01-14T16:15:25.055-08:00Absentee BloggerYes, that would be me. I am terrible at remembering to post our new recipes. I will do my best to post a few more in the coming days. I've learned a couple new ones we love! Let me know if you edit a recipe. I'd love to try your rendition. :)Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-27267910143114529042012-05-26T14:27:00.002-07:002012-05-26T14:28:06.130-07:00Perfect Chocolate Cake<strong><u>Ingredients:</u></strong><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 cups sugar</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1-3/4 cups all-purpose flour<o:p></o:p></span>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4 cup HERSHEY'S Cocoa<o:p></o:p></span>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1-1/2 teaspoons baking powder</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1-1/2 teaspoons baking soda<o:p></o:p></span>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon salt<o:p></o:p></span>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 eggs</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 cup milk</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup vegetable oil<o:p></o:p></span>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons vanilla extract<o:p></o:p></span>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 cup boiling water</span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><u>Directions:</u></strong></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1. Heat oven to 350°F. </span></div>
<div>
</div>
<div>
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in
large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2
minutes. Stir in boiling water (batter will be thin). Pour batter into prepared
pans. </div>
<div>
</div>
<div>
3. Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F.
Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. </div>
<div style="mso-special-character: line-break;">
</div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-64577585225345364452012-04-26T19:20:00.001-07:002012-04-26T19:20:19.248-07:00Applebutter Oatmeal Cheesecake<strong>Ingredients:</strong><br /><span itemprop?ingredient?="">2 cups all-purpose flour</span><br /><span itemprop?ingredient?="">2 cups quick-cooking oats</span><br /><span itemprop?ingredient?="">2 cups chopped pecans (chopped)</span><br /><span itemprop?ingredient?="">1 & 3/4 cup granulated sugar, divided into 1 cup and 3/4 cup</span><br /><span itemprop?ingredient?="">1/2 teaspoon baking soda</span><br /><span itemprop?ingredient?="">1 cup butter, melted</span><br /><span itemprop?ingredient?="">16 ounces cream cheese, softened</span><br /><span itemprop?ingredient?="">2 large eggs</span><br /><span itemprop?ingredient?="">1 tablespoon fresh lemon juice</span><br /><span itemprop?ingredient?="">2 teaspoons vanilla extract</span><br /><span itemprop?ingredient?="">2 cups prepared apple butter</span><br />
<br />
<strong>Directions:</strong><br />
<div itemprop="instructions">
Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray.<br />
<br />
Combine flour, oats, pecans, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool.<br />
<br />
Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined.<br />
<br />
Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.</div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-81134704973102346562012-03-28T08:10:00.000-07:002012-03-28T08:10:23.076-07:00Baked Salsa Verde Chicken<u>Ingredients</u><br />
3 boneless skinless chicken breast (cut eat in half)<br />
1 jar of green salsa<br />
1 bag of kraft mexican cheese<br />
<br />
<u>Directions</u><br />
Preheat oven to 375*F. Arrange chicken in bottom if a 8x8 pan and cover with salsa. Cook approximately 30 minutes or until internal temp reaches 165*F. Increase heat to 400*F, add cheese, and bake for an additional 15 minutes.<br />
<br />
Serve over rice or cornbread. Garnish with cilantro if desired!Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-89139520461051416652012-01-29T18:56:00.000-08:002012-01-29T18:56:43.852-08:00Lemon Angel Cupcakes (Diabetic)<u>Cupcake Ingredients</u><br />
1 box Angel Food cake mix<br />
1/2 cup frozen lemonade concentrate (thawed)<br />
3/4 cup water<br />
<br />
<u>Cupcake Directions</u><br />
Preheat oven to 350*F. Combine all three ingredients on medium speed until they are thick and well mixed. Fill each liner with 1/3 cup batter. Bake 18-20minutes or until they are golden brown and spring back at the touch. Cool on wire rack 20 min. (Makes approx 28!)<br />
<br />
<u>Frosting Ingredients</u><br />
1 8oz cream cheese (room temp)<br />
1 stick butter (room temp)<br />
1 lemon zested<br />
2 cups powdered sugar<br />
3 tbsp frozen lemonade concentrate (thawed)<br />
16 lemon drop candies (crushed to powder) -OPTIONAL-<br />
<br />
<u>Frosting Directions</u><br />
Combine cream cheese, butter, zest, and concentrate until well blended. Slowly add in powdered sugar. Frost cupcakes generously then sprinkle with candy powder.<br />
<br />
S/N: Can be stored at room temp covered for 3 days or in fridge 1 week.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-6940756232492114972012-01-12T19:26:00.000-08:002012-01-12T19:26:05.400-08:00Cappuccino Chocolate Chip Cupcakes w/ Mocha Buttercream Frosting<span style="font-family: Calibri;">Batter Ingredients:<o:p></o:p></span> <br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">24 paper liners<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1/3 cup water<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 tsp instant coffee<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 pkg plain yellow cake mix <o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 pkg vanilla pudding mix<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¾ cup whole milk<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¾ cup veggie oil<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 large eggs<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 cup mini semi-sweet chocolate chips<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Batter Directions:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Preheat oven to 350* and line pan with paper liners. Combine water and coffee then microwave for 40 seconds. Remove, stir, and cool for 5 minutes. Combine cake mix, pudding mix, oil, eggs, and coffee. Fold in chocolate chips. Scoop 1/3 cup into each liner and bake for 18-20 minutes (cupcakes will spring back at the touch). Cool in pan 5 minutes then 15 on a wire rack.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><o:p><span style="font-family: Calibri;"> ~~~~~~~~~~~~~</span></o:p></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Frosting Ingredients:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¼ cup milk<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp instant coffee (heaping)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 stick butter (room temperature)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 oz German chocolate (grated)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">½ cup semi-sweet chocolate chips<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">3 cups powdered sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">(water to thin if needed)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Frosting Directions:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Combine milk and coffee then microwave 40 seconds. Remove, stir, and cool for 5 minutes. Combine butter, german chocolate, chips, and coffee mixture. Add powdered sugar (make sure to start mixer slowly). Add water to thin if too stiff. Frost cupcakes. <o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">S/N: Cupcakes can be stored under glass at room temp for 3 days or in the fridge for 1 week.<o:p></o:p></span></div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-894023540396021192012-01-12T18:39:00.001-08:002012-01-12T18:39:36.590-08:00Kid-Made Lasagna<div>Ingredients:</div><br />
<div>8 uncooked Lasagna noodles</div><br />
<div>1 lb browned ground beef</div><br />
<div>1 15oz <span class="yshortcuts" id="lw_1326422250_0" style="border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px;">container ricotta cheese</span> (we like sargento)</div><br />
<div>1/4 cup grated parmesan</div><br />
<div>3 cups grated mozzarella</div><br />
<div>1 egg</div><br />
<div>1/2 cup water</div><br />
<div>1 can diced tomatos (oregano, basil, garlic)</div><br />
<div>1 jar spaghetti sauce </div><br />
<div>2 tbsp italian seasonings</div><br />
<div> </div><br />
<div>DIrections:</div><br />
<div>Preheat oven to 400*F</div><br />
<div> In a large bowl combine spaghetti sauce, tomatos, and water. In a second bowl whisk egg then combine with ricotta, parmesan, and seasonings. In a 9x13 spread 1.5 cups of sauce over the bottom, Set 4 noodles on top and press into the sauce. Spread ricotta mixture over the noodles. Spread ground beef on next. Sprinkle with half the mozzarella. Spread 1.5 cups of sauce next then 4 noodles on top of the sauce. Spread remaining sauce over the noodles and top 1 cup of mozzarella. Cover with foil.</div><br />
<div>Bake for 45 then remove from heat. Top with remaining mozzarella and loosely cover with foil. Let stand 15 minutes.</div><br />
<div> Perfect for kids to help in the kitchen. My 3yr old did everything but browning the ground beef and putting in/taking out of the oven. </div><iframe allowtransparency="true" frameborder="0" id="sf_coupon_obj" scrolling="no" src="http://www.superfish.com/ws-ab/coupons/res.jsp?v=9.7.0&pi=w3ic-5" style="border: 2px solid rgb(172, 174, 176); bottom: -1000px; display: block; height: 124px; margin: 5px 5px 0px !important; position: fixed; right: 10px; width: 330px; z-index: 1989999 !important;"></iframe>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-74644366255193485042012-01-12T18:36:00.000-08:002012-01-12T18:36:41.129-08:00Buffalo Chicken Wraps/DipIngredients:<br />
1 pkg bonless skinless chicken breast (thawed)<br />
1 bottle buffalo wing sauce (we use Texas Pete but Franks is cheaper)<br />
1 pkg powdered ranch dressing (can substitute blue cheese if you can find it)<br />
1 pkg tortillas<br />
Sandwich toppings optional<br />
<br />
Directions:<br />
Put first three ingredients in a slow cooker on low for 4-6 hours. Stir occasionally. Pull chicken out and shred with a fork (it will likely fall apart pulling it out). Return chicken to sauce and let stand 30 minutes. Serve on tortillas with extra ranch/blue cheese and optional toppings.<br />
S/N: To make this into a dip just add 8oz softened cream cheese and bake for 20min.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-33242403565639722612011-11-08T17:46:00.000-08:002011-11-08T17:46:48.774-08:00Lumpia<u>Ingredients</u>4 lbs ground meat (hamburger, pork, turkey)<br />
1 bag carrot sticks<br />
2 bell peppers (diced)<br />
1 box fresh garlic (diced)<br />
1 small onion (diced)<br />
4 pkg lumpia wrappers (thawed but cold)<br />
6 eggs (reserve two in a small bowl)<br />
salt & pepper <br />
4 large freezer bags<br />
<br />
<u>Directions</u><br />
In a large bowl combine meat, carrots, bell peppers, garlic, onion, salt, pepper and 4 eggs. Work together until completely mixed.<br />
<br />
Open lumpia wrappers, place two separation papers in one freezer bag. Lay one separation paper on the table. Take one lumpia wrapper at a time filling from one edge with approx 2-3oz of the mixture. Roll halfway, tuck in the sides, roll once more then use the eggs from the small bowl to "paint" the end of the wrapper. This will seal the wrapper closed while frying. <br />
<br />
Place the lumpia on the separation wrapper on the table. Continue through the full box of wrappers. Put the lumpia into the freezer bag with the separation wrapper on top. Do this with all the wrappers until you run out! <br />
<br />
Use within two days or freeze to thaw at a later date. Do not re-freeze after thawing!Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-50094089962543247132011-10-30T06:49:00.000-07:002011-10-30T06:49:30.593-07:00Taco SoupIngredients<br />
1 can corn (undrained)<br />
1 can diced tomoatos (chili style undrained)<br />
1 can chili beans (undrained)<br />
1 can tomato soup<br />
1pkg taco seasoning<br />
1 lb ground beef (browned)<br />
<br />
Directions<br />
Put everything into a large soup pot and simmer for 1hr. You can also put it all into a crock pot and let it cook on low all day. Stir it once. Serve with cheddar cheese and tortilla chips.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-8647389477783831452011-10-06T17:36:00.000-07:002011-10-06T17:36:05.060-07:00Cinnamon Applesauce MuffinsIngredients<br />
1 box Cinnamon Strusel muffin mix<br />
1/2 cup unsweetened applesauce<br />
1 egg<br />
3 tbsp butter (room temp)<br />
1 tbsp flour<br />
1/2 cup old fashioned oats<br />
<br />
Directions<br />
Preheat to 375* and grease muffin pan. Combine first three ingredients (do not add in the strusel packet). Batter will be lumpy. Fill each muffin cup with 1/4 cup batter. Combine strusel packet with last three ingredients and work together with a fork to get small clumps. Sprinkle on each muffin. Bake approx 19 minutes.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-22846667014570983392011-09-23T12:25:00.000-07:002011-09-23T12:25:37.472-07:00Spicy Sausage Cassrole (Not Baked)Ingredients:<br />
1 pkg Johnsonville mild sausage<br />
3 cups pasta (your choice)<br />
1 can corn<br />
1 jar pasta sauce (We like Bertolli's Arraibata with this recipe.)<br />
Chili powder to taste<br />
<br />
Directions:<br />
Brown sausage with 1 Tsp chili powder. Meantime, boil pasta to nearly done. Drain pasta and any grease from the sausage. Combine with corn, sauce, and extra chili powder to your taste. Top with parmesean cheese if you want it.<br />
<br />
*Note*<br />
We pair this with garlic bread. Makes for a great meal.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-76866033508837249882011-09-23T12:19:00.000-07:002011-09-23T12:19:43.034-07:00French's Onion ChickenIngredients:<br />
1 lbs chicken breast (cut into medium size portions)<br />
2 tbsp all purpose flour<br />
2 cups Frenchs onions<br />
1 egg (whisked)<br />
<br />
Preheat oven to 350*F<br />
<br />
Crush onions and mix together with flour in a large bowl. Dip chicken into egg and coat with onions. Bake for approximately 20 minutes, until juices run clear when cut.<br />
<br />
*Note*<br />
We make it a meal with Rice-a-Roni Herb & Butter rice and green beans. Yum!Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-74264149825843131712011-09-09T13:30:00.000-07:002011-09-09T13:30:41.324-07:00Chili Nacho BakeIngredients:<br />
1 lb ground beef<br />
1 tsp onion powder<br />
1 tsp minced garlic<br />
2 tsp chili powder<br />
1/2 tsp cumin<br />
1 can zesty chili style tomatos<br />
1 can kidney beans (drained & rinsed)<br />
6oz tortilla chips (we like the lime or jalapeno with this recipe)<br />
2 cups shredded cheese (cheddar or mexican blend)<br />
1 bell pepper (sliced - optional)<br />
<br />
Directions:<br />
Heat over to 350* and grease 2.5qt casserole dish.<br />
<br />
In a large skillet, brown ground beef seasoned with garlic and onion powder. Add bell pepper and cook until tender. Add beans, tomatos, chili powder and cumin then cook until bubbly.<br />
<br />
Break tortilla chips into smaller pieces and put half into the bottom of the casserole dish. Spoon half the beef mixture unto the chips and sprinkle with half the cheese. Add the last of the beef mixture. Top with remaining chips then sprinkle on the remaining cheese.<br />
<br />
Bake for 25 minutes.<br />
<br />
Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-32390912600738005132011-09-09T13:19:00.000-07:002011-09-09T13:19:37.122-07:00Teriyaki Chicken w/ Fried RiceIngredients:<br />
1 lb chicken tenders<br />
8 tbsp sesame oil (4 for marinade, 2 for browning chicken, 2 for saute peas)<br />
2 tbsp sugar<br />
1 tbsp lemon juice<br />
1 tsp toasted sesame seeds (optional)<br />
1 cup teriyaki sauce<br />
1/2 tsp crushed red pepper (optional)<br />
3 bags instant rice (10min rice)<br />
1 cup frozen peas<br />
2 eggs<br />
4 tbsp soy sauce<br />
<br />
Directions:<br />
Put chicken, sugar, lemon juice, teriyaki sauce, and 4 tbsp sesame oil into a large bowl. Mix well and store covered in the fridge to marinate. (2 hours minimum but overnight is prefered)<br />
<br />
Heat 2 tbsp sesame oil in a high-sided pan until sizzling. Cook chicken until no pink is left. Use the marinade to keep it from drying out. Using a spatula, break it into bitesize pieces then let it brown with the crushed red pepper.<br />
<br />
At the same time, boil water for the rice in a large sauce pot. Cook the rice for 7 minutes then drain and set aside. <br />
<br />
In a wok, heat 2 tbsp sesame oil and add the frozen peas (be careful of the hot oil!!!). Saute the peas until they are warm but crisp. Add the whisked eggs and cook until they are done. Add the rice and soy sauce. Fry until the rice is as brown and done as you want it. Use some of the chicken marinade to join the flavors.<br />
<br />
Serve and enjoy!Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-8648209723649941392011-09-08T11:25:00.000-07:002011-09-08T11:25:50.770-07:00Blackberry Lime SmoothieIngredients:<br />
1/2 cup frozen or fresh blackberries<br />
1/2 cup ice<br />
1 cup vanilla yogurt<br />
4 tablespoons frozen limeade concentrate<br />
<br />
Directions:<br />
Place all ingredients in a blender. Blend until completely mixed and ice is no longer chunky.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-9493289523070361162011-09-08T11:21:00.000-07:002011-09-08T11:21:55.373-07:00Bacon, Egg, & Cheese CupsIngredients:<br />
1 cup fresh cooked & chopped bacon (We prefer maple bacon.)<br />
1 cup grated sharp cheddar cheese<br />
12 slices decrusted bread (We prefer wheat with this recipe.)<br />
12 eggs<br />
Salt & Pepper <br />
<br />
Directions:<br />
Preheat oven to 350*F. Grease cupcake pan and push bread slices in as you would cupcake cups. Bake for approximately 5 minutes to crisp the bread.<br />
<br />
Remove pan from heat and drop in the eggs (try to keep the yolks whole). Sprinkle on cheese, bacon, salt and pepper. Bake approximately 15 minutes or until egg whites have set.<br />
<br />
Allow to cool approximately 4 minutes then enjoy! Pair it with coffee or orange juice and some fruit for a great filling breakfast.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-4033347563569987022011-08-16T10:02:00.001-07:002011-08-16T10:02:57.454-07:00Cinnamon Toast cupcakes w/ Cinnamon Cream cheese frosting <span style="font-family: Calibri;">Ingredients:<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 pkg moist yellow cake mix<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 pkg vanilla instant pudding mix<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp ground cinnamon (for batter)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 ¼ cup whole milk<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¾ cup veggie oil<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 8oz pkg cream cheese (room temp)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">½ stick butter (softened)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">3 cup powdered sugar<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp ground cinnamon (for frosting)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp cinnamon-sugar<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Directions:<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Line cupcake pan with liners (2.5in).<span style="mso-spacerun: yes;"> </span>Preheat oven to 350*F.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Combine cake mix, pudding mix, milk, oil, cinnamon and eggs in a large bowl.<span style="mso-spacerun: yes;"> </span>My suggestion is to use electric mixer with this recipe.<span style="mso-spacerun: yes;"> </span>Use a ¼ cup to fill each liner.<span style="mso-spacerun: yes;"> </span>Bake 18-22 minutes when they are golden and spring back at the touch.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">While baking, prepare frosting.<span style="mso-spacerun: yes;"> </span>Combine cream cheese and butter in a medium bowl. Add powdered sugar a cup at a time, then the cinnamon. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Let the cupcakes cool approximately 15 minutes (cool to the touch) before frosting. Sprinkle the cinnamon-sugar on top of the frosting.</span></div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-30771179983727654172011-07-26T16:18:00.001-07:002011-07-26T16:18:35.763-07:00Pork Stir Fry<div class="MsoNormal" style="margin: 0in 0in 10pt;"><u><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></u></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">10 baby carrots (sliced length-wise)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 head of broccoli (de-stemmed and cut into small pieces)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 large red or yellow bell pepper (sliced thinly length-wise)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">3 medium boneless porkchops (sliced thinly length-wise)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp minced garlic<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp mined ginger<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp dried cilantro<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp oil<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 tbsp Hosin sauce<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 tbsp Soy sauce<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp dark brown sugar <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp black pepper<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp salt<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><u><span style="font-family: Calibri;">Directions<o:p></o:p></span></u></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Make sure everything is cut prior to starting as this is a quick meal! <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Heat oil in wok or skillet then add pork. Add garlic, ginger, salt, pepper, and cilantro. Cook until meat is nearly done (NO PINK), should take less than 5 minutes on med-high heat. Stir regularly!<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Add hosin and soy sauces then veggies. Cook for approximately 5 minutes or until the veggies are as soft as you prefer.<span style="mso-spacerun: yes;"> </span>Add brown sugar and let come to a soft boil. Stir regularly!<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Serve with sauce in a bowl or shallow-sided plate.<span style="mso-spacerun: yes;"> </span>Dish serves approximately 3 people (or two adults and two toddlers!)<o:p></o:p></span></div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com2tag:blogger.com,1999:blog-3660856104449974742.post-33460279027696467382011-05-17T19:07:00.000-07:002011-05-17T19:07:41.143-07:00Minestrone Tortellini Soup<u><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></u><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 tbsp <span style="mso-tab-count: 2;"> </span>olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">½ <span style="mso-tab-count: 2;"> </span>white onion<o:p></o:p></span></div><span style="font-family: Calibri;">2 tbsp<span style="mso-tab-count: 2;"> </span>celery salt<o:p></o:p></span><br />
<span style="font-family: Calibri;">10<span style="mso-tab-count: 2;"> </span>baby carrots (sliced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tbsp<span style="mso-tab-count: 2;"> </span>minced garlic<o:p></o:p></span><br />
<span style="font-family: Calibri;">12 oz pkg<span style="mso-tab-count: 1;"> </span>cheese tortellini (barilla makes the best – found at Walmart)<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 cans<span style="mso-tab-count: 2;"> </span>vegetable broth<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 jar<span style="mso-tab-count: 2;"> </span>spaghetti sauce (bertolli tomato basil is our favorite)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 can<span style="mso-tab-count: 2;"> </span>diced tomatoes (tomato, oregano & basil is our favorite)<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tsp<span style="mso-tab-count: 2;"> </span>Italian seasoning<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tsp<span style="mso-tab-count: 2;"> </span>sugar<o:p></o:p></span><br />
<span style="font-family: Calibri;">¼ tsp<span style="mso-tab-count: 2;"> </span>black pepper<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><u><span style="font-family: Calibri;">Directions<o:p></o:p></span></u></div><span style="font-family: Calibri;">Sauté onions, carrots, celery salt and garlic until the onion begin to sweat.<o:p></o:p></span><br />
<span style="font-family: Calibri;">Add all remaining ingredients to a large (3qt) soup pot and stir until well mixed. Cook on high until the tortellini are done to your likeness.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">**Note:<span style="mso-spacerun: yes;"> </span>If using a pressure cooker set on high for 6 minutes.**</span></div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-32128581785068109762011-04-25T17:08:00.000-07:002011-04-25T17:11:26.353-07:00Santa Fe Chicken & Pasta<dt><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><u>Ingredients</u></span></strong></dt><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 lb. boneless skinless chicken breasts, cut into bite-size pieces</span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 cup chopped green peppers</span></strong><br />
<br />
<dt><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 can (14.5 oz.) fire roasted diced tomatoes, drained</span></strong></dt><br />
<br />
<dt><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 pkg. (10 oz.) frozen corn</span></strong></dt><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme</span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 cups hot cooked rotini pasta</span></strong><br />
<br />
<dt><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup KRAFT Shredded Monterey Jack Cheese, divided</span></strong></dt><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><u><strong>Directions</strong></u></span><br />
<h2 class="ir"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min. </span></h2><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted. </span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted. </span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;"><span style="font-size: small;">**Note: I add fresh cilantro on top</span>!**</span></strong>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-37824971294337252172011-04-05T18:16:00.001-07:002011-04-05T18:16:30.746-07:00Garlic - Cilantro Chicken with Noodles<div class="MsoNormal" style="margin: 0in 0in 10pt;"><u><span style="font-family: Calibri;">Ingredients</span></u></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 large chicken breasts (boneless/skinless)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp cilantro</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp minced garlic</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 tbps olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">3 cups egg noodles</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tsp Italian seasoning</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Salt & Pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><u><span style="font-family: Calibri;">Directions</span></u></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Heat two tablespoons of oil in a large skillet with garlic. Sprinkle chicken with salt and pepper, place into hot oil seasoned side down, then salt and pepper top. Cook approximately 4 min on each side until juice runs clear and both sides are golden brown.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Meanwhile, boil egg noodles according to packaging. Drain. Return to pan and drizzle with one tablespoon of oil. Mix together with Italian seasonings.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">In a small bowl, mix remaining oil and cilantro together. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Put the noodles on the plate, top with chicken, and drizzle with cilantro mixture. </span></div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-35203662543836321522011-04-02T13:24:00.000-07:002011-04-02T13:24:01.614-07:00Rock (Glass) Candy<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";"><u>Ingredients</u></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">3 3/4 c. sugar<br />
1 1/4 c. Karo syrup<br />
1 c. water<br />
Oil flavoring (cinnamon, peppermint, etc.)<br />
Food coloring</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">Parchment paper</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">Powdered sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">Candy thermometer</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";"><u>Directions</u></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">Mix sugar, karo, and water then boil for 10 minutes. Boil until hard crack stage (300-310°F on a candy thermometer). Add coloring and oil, you will have to judge the amount of oil based on your flavor. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">Prior to boiling the candy, cover the cookie sheet with parchment paper and sprinkle powdered sugar on top. Pour candy mixture quickly onto the cookie sheet. Sprinkle powdered sugar on top and let harden. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 13pt; mso-fareast-font-family: "Times New Roman";">After hardening and cooling, turn the cookie sheet over onto the counter or a cutting board to lay the candy face down, remove the cookie sheet and used a small hammer or other hard utensil to break the candy under the parchment paper (kids love this part!). Store candy in an airtight container. </span></div>Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-84559934398354444192011-03-31T18:19:00.000-07:002011-03-31T18:19:36.088-07:00Chili<u>Ingredients</u><br />
<br />
3 cans kidney beans<br />
2 cans Spicey V8<br />
2 cans Regular V8<br />
2 lbs ground beef<br />
1 can water<br />
1/4 cup green onion<br />
1 large green bell pepper<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp chili powder<br />
1 tsp red pepper flakes<br />
<br />
<u>Directions</u><br />
<br />
Brown ground beef with garlic, onion, and pepper flakes. Add all other ingredients to the crockpot. Add the meat to the crockpot. Cook on low (200*) for approximately 3 - 4 hours.Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0tag:blogger.com,1999:blog-3660856104449974742.post-27649586361655185262011-03-30T17:43:00.000-07:002011-03-30T17:43:58.110-07:00Ginger Flank Steak<u>Ingredients</u><br />
<br />
2 large flank steaks<br />
1/4 cup sesame oil<br />
1 tbsp honey<br />
1 tbsp minced giner<br />
1 tbsp minced garlic<br />
2 tsp lime juice<br />
1 tsp salt<br />
1 tsp black pepper<br />
<br />
<u>Directions</u><br />
<br />
In a large glass pan combine all ingredients except steaks and mix thoroughly. Drench both steaks on both sides and let marinate at least 30 minutes at room temperature.<br />
<br />
Heat oil in a large grill pan then add steak(s). Grill until as well done as you prefer (6-8 minutes for medium rare or 12-14 minues for well done).Dreahttp://www.blogger.com/profile/10822922584292953163noreply@blogger.com0