Friday, December 9, 2011
(I'm writing this post to enter a give away offered by Pop Art Pixies, however I have a feeling that even if I don't win, I may be buying some anyway. :-) )
Monday, November 28, 2011
Friday, November 4, 2011
Wednesday, June 29, 2011
This recipe for Frog Eye Salad was given to me by a friend at church. It used to be her signature dish. She and her family have since moved away and it is now one of my signature dishes. I never bring any home (and it makes A LOT)
Frog Eye Salad
1. Pound package of acini de pepe pasta, cooked and drained
2. In a medium saucepan mix the following into a smooth paste.
1 cup sugar
1/2 t salt
2 T flour
3. Add juice reserved from 2 cans of pineapple. Cook until thick.
4. Pour mixture over pasta and add 1 bag mini marshmallows. Stir until marshmallows melt. Refrigerate overnight. Mixture will be soupy when you put it in the frig. It will be a solid mass the next day.
5. Stir in 1 x-large container of Cool Whip breaking up the solid mass. Add the following drained fruits.
1 can crushed pineapple
2 cans pineapple tidbits
2 cans madarin oranges
6. Add a variety of soft fresh fruits. I always add halved grapes and kiwi. I also use berries in season.
Monday, June 20, 2011
Friday, March 4, 2011
I've written before about the "joys" of finding food all 10 people in my family enjoy. Most of us enjoy Tex-Mex and other highly seasoned foods. A few of my children do not. They probably wish they had been born into a different family on some occasions. They do eat whatever is served, but it makes me much happier to see them all eating and actually enjoying their food.
Combine all ingredients and place in a zip top bag. Add chicken or beef and seal bag. Marinate for several hours. (the longer the better) Grill meat and slice. Serve with flour tortillas, sour cream, cheese, salsa, lettuce, sauteed onions and peppers, etc.
Black Bean Salsa
Thursday, March 3, 2011
2 pkg of canned biscuits (10 in each can)
your favorite pizza toppings
mozzarella and/or cheddar cheese
Preheat oven to 300 degrees. Cut each biscuit into 4 pieces. Place all biscuit pieces in a greased 9 x 13 dish. Brown lb of ground beef or sausage. Mix with one jar of pizza sauce. Spread over biscuits. Top with pepperoni, mushrooms, etc. Cover with cheese to your liking. Bake covered for 1 hour.
Monday, January 17, 2011
Country Style Steak
This is our all time favorite crock pot recipe. There are 10 people in my family and EVERYONE likes this dish. Ten out of 10 positive votes is a rarity around here. My father-in-law also requests this recipe every time he comes to visit.
4-6 pieces of cube steak (I have to adjust up. :-) )
3 cups water
large onion, sliced
1 package each of mushroom, brown and onion gravy mix
Dredge steaks in flour. Season with salt and pepper. Heat oil in a frying pan and brown steaks on each side. Place steaks in crock pot. Add 2 cups of the water and the sliced onion. Cook on low for 8 hours. One hour before serving mix the remaining cup of water with the 3 packages of gravy mix. The original recipe didn't change the temperature, but I switch mine to high to get a thicker gravy. Serve over rice or mashed potatoes.
This is a very popular dish in our church family. To the best of my knowledge, it originated with our pastor's wife.
3lb chuck roast (or whatever size/cut you have)
envelope Good Seasons Italian dressing mix
1/2 jar sliced pepperoncinis with juice (located with the jalepenos, pickles, etc. in the grocery store)
Place all ingredients in your crock pot. Cook on low 8+ hours. I turn mine on around 10:00 Saturday night. When I get up on Sunday, I break it apart and let it continue cooking until we return home from church. Depending on the size of your roast, a whole package of the dressing mix may be too much.
We eat lunch at home every other Sunday. We rotate among the roast above, this one and one other dish.
3 lb chuck roast (my favorite cut)
1 pkg Lipton Onion soup mix
1 can cream of mushroom soup
potatoes, carrots and onions, chunked.
Place roast and veggies in your crock pot. Cover with mushroom soup and sprinkle on soup mix. Depending on the size of your roast and number of veggies, you can use 2 cans. Do NOT add water. The soup and beef juices will make a nice gravy. Cook on low 8+ hours. I do the same thing with this roast I do with the one above.
Crock Pot Stroganoff
This is what we are having for dinner tomorrow night.
2lb round steak
1/2 tsp. pepper
1/2 tsp salt
1tsp garlic bits
3 Tbsp butter
1 small onion
1 Tbsp soy sauce
2 beef bullion cubes
1 can cream of mushroom soup
8oz pkg cream cheese
Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients,except cream cheese. Cook on low for 5-7 hours. Stir occasionally. Last 1/2 hour add an 8oz package of cream cheese, cubed. Serve over cooked noodles. I like to serve this with a spinach salad and breadsticks.
Hot Pepper Casserole
This is a unique dish that is a signature item of a dear lady in my church. Her dish is empty after ever fellowship meal.
Combine until well blended:
1 large can evaporated fat-free milk
1 small can evaporated fat-free milk
2/3c. whole wheat flour
24 oz (3 c.) jalapenos, hot banana peppers or chopped green chilies (depends on your heat tolerance)
Reserve 1/2 c. from:
32 oz bag shredded Mexican blend cheese
Layer cheese and jalapenos. Pour milk mixture over.
8oz can tomato sauce
Cook on high for about 2 hours, until firm. Refrigerate overnight for church. Sprinkle with reserved cheese and heat on low during the service.
Or bake half a recipe in a 2 qt baking dish at 350 for 20 minutes. Add cheese and bake 25-30 minutes more.
We have this soup a lot in the fall and winter. I even made it ahead, froze it and took it to the beach with us last year.
In a crock pot place the following:
pound of ground beef. browned and drained
1 medium onion, chopped (I use dried flakes)
15 1/4 oz can whole kernel corn, undrained
10 oz can Ro-tel, undrained
150z chili beans, undrained
10 3/4 oz tomato soup, undiluted
1 1/4 oz envelope taco seasoning
Heat in crock pot 4 hours on low. Serve with tortilla chips and Monterey Jack (or other favorite) cheese.
Chicken in a Pot
I haven't made this in a really long time. Actually I think I forgot about it until going through my recipe box. I'm moving it to the front. It will be on the table again soon.
chicken pieces (whatever you like) or cut up boneless breasts
2 celery stalks
2 tsp salt
1 tsp pepper
1 can cream of mushroom soup
1/2 can water
Chunk all vegetables. Place all the ingredients in your crock pot. Cook on low 7-8 hours.
I have 2 Fix-It and Forget-It cookbooks. When our stove was out for 3 weeks, I relied on them heavily. This is a recipe we first tried during that time and really enjoyed.
4 chicken breast halves
1 garlic clove, minced
2 Tbsp margarine
2 14 1/2 ox cans chicken broth
2 14 1/2 oz cans stewed tomatoes (I use home canned and run them through the blender.)
1 c salsa
1/2 c chopped cilantro ( I omit)
1 Tbsp or more cumin
8 oz Monterey Jack
1. Cook, debone and shred chicken
2. Add chicken and remaining ingredients to the crock pot, except cheese, sour cream and chips.
3. Cook on low 8-10 hours
Garnish as desired
This is the original recipe. I made a note that I thought it could use some kind of beans. I'll probably use black or pinto next time I make it.
You can find a couple of crock pot breakfast items here.
Saturday, January 8, 2011
Carabas Sausage and Lentil Soup
2 stalks celery, diced
large onion, chopped
2 cloves garlic, crushed
lb hot Italian sausage* (bulk or links with casing removed)
8c. chicken broth
28 oz whole tomatoes
2c dried lentils
3/4 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp fennel seeds (I omit)
In a large saucepan, heat oil. Add carrot, celery, onion and garlic. Saute until tender. Remove vegetables from the pan and add sausage. Brown and drain off the fat. In a large stock pot, place chicken broth, vegetables and meat. Add tomatoes breaking them up with your hands. (My husband hates chunks of tomatoes so I run them through the blender.)
Add dried lentils which have been washed according to the package directions. Add seasonings. Simmer until the lentils are tender, about 30-45 minutes. Remove 1/3 of the soup, run it through the blender and return it to the pot. Check seasoning and remove bay leaf.
*I think this soup is very spicy if you use hot sausage and the red pepper flakes. The last time I made it I didn't use the hot and like it much better.
Chili's Chicken Enchilada Soup
This is one soup everyone in my family is happy to see on the table. I've had kids ask for it for their birthday meal! I personally think this recipe is MUCH better than the soup served in the restaurant.
lb chicken breasts (approx. 3 fillets)
1/2c diced onion
garlic clove, pressed
4c chicken broth
1c masa harina (corn flour available in the Mexican food section of the grocery store)
1c enchilada sauce (I use a 10oz can)
16 oz Velveeta
tsp chili powder
1/2 tsp cumin
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
Heat oil in a large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and saute over medium heat for about 2 minutes or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in bowls and garnish as desired. (We use Fritos.)
Tony Roma's Baked Potato Soup
I've never been to this restaurant, but I LOVE this soup.
2 medium potatoes (about 2 cups chopped)
3 Tbsp butter
1 cup diced onion
2 Tbsp flour
4c chicken stock
1 1/2c instant mashed potatoes
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
cup half and half
shredded cheddar cheese
Bake potatoes, peel and chop. Melt butter in a large saucepan and saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Add chopped potato and half and half, bring soup back to a boil. Reduce heat and simmer the soup for another 15 minutes or until it is thick. Garnish individual bowls as desired.
Cuban Black Bean Soup (3 pts)
I found this recipe in a Weight Watcher's magazine. The kids and I thought it was pretty yummy. I served it with Rosemary Flatbread that came from the same magazine.
1c refrigerated prechopped celery, onion and bell pepper mix (I just chopped fresh)
15oz can reduced-sodium black beans
14.5 oz can fire-roasted tomatoes, undrained
2c vegetable broth
1/2 tsp cumin
1/4 tsp crushed red pepper
1/8 tsp ground allspice
1/4c reduced-fat sour cream
1/4c chopped green onions
Heat a large saucepan over medium-high heat; coat pan with cooking spray. Add vegetable mix to pan; saute 2 minutes. Stir in beans and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 10 minutes. Mash beans slightly with a potato masher. Stir until coup is slightly thickened. Top each serving with sour cream and onions. Makes 4 (1 1/2 cup) servings.
Thursday, January 6, 2011
I can see this farm from my backyard. I often admire it whenever I am outside. Today it was especially beautiful.
These trees are on a property across the road from me. I just wanted lots of trees, but when I uploaded the picture I discovered a surprise. Can you spot it?
The kids had fun sledding, using the saucer and building a snowman.
Hot Chocolate Mix
8qt. box instant milk
6oz jar coffee creamer
1/2 pound powdered sugar
Mix the ingredients in a large bowl and store in an air tight container. To make hot chocolate measure 1/3 c of the mixture into a mug and fill with boiling water. Stir.
While the kids were having "recess", I had time to do some extra cooking. I love having homemade soup for lunch when it's cold outside. Today I made chicken noodle soup and homemade French bread. I LOVE this bread recipe. It's the second time I've made it this week.
French Bread (from my friend Sarah)
* I heat my oven to 200 degrees and then turn it off. I place my dough inside covered with plastic wrap to rise.