tag:blogger.com,1999:blog-79082536634009394592024-03-19T17:17:09.793-06:00Recipe LoversAmandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-7908253663400939459.post-79644279444125452002009-05-06T23:15:00.003-06:002009-05-06T23:21:21.805-06:00Ham and Rice Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJscRWqYkUP4xBb2dYEG_Wn5pwBzZGVjqjGeHu4Vtt2eyUdjlLgHKoS97EbtjZTp2-KlA-axEl7b-2fLARDDp-XVf2C3qqkEnSBh_7H5E8qpsOJWcKAya7u-K8Gxaj6lDqJhgSZJOPQI/s1600-h/ham+casserole.jpg"><img id="BLOGGER_PHOTO_ID_5332946827042739426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJscRWqYkUP4xBb2dYEG_Wn5pwBzZGVjqjGeHu4Vtt2eyUdjlLgHKoS97EbtjZTp2-KlA-axEl7b-2fLARDDp-XVf2C3qqkEnSBh_7H5E8qpsOJWcKAya7u-K8Gxaj6lDqJhgSZJOPQI/s320/ham+casserole.jpg" border="0" /></a> I only post recipes I think are delicious. So try this! I love it.<br /><br /><div>Ingredients:</div><div>1 1/2 cup rice</div><div>3 cups water</div><div>1/4 cup butter</div><div>1 small onion -- diced</div><div>1 can cream of celery soup</div><div>8 ounces sour cream</div><div>8 ounces cream cheese -- softened</div><div>3/4 cup milk</div><div>2 cups diced cooked ham</div><div>1 1/2 cup grated Cheddar cheese</div><div>1 can French fried onion rings -- crushed<br /><br />Directions:<br />Combine rice and water and bring to boil. Reduce heat to very low and cook until water is completely absorbed, about 20 minutes. Melt butter in skillet and saute onions. Turn rice into greased 9x13 inch baking dish and drizzle with butter and onions. Combine soup, sour cream, cream cheese and milk in a saucepan and cook until smooth. Layer ham evenly over onions and top with soup mixture. Cover with foil and bake at 350Fdegrees for 30 minutes. Uncover and sprinkle with grated cheese and crushed onion rings. Continue baking for 10-15 minutes more.<br />This recipe from CDKitchen for Ham and Rice Casserole serves/makes 6<br /><br />** I used dried, minced onions instead of a regular.</div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com2tag:blogger.com,1999:blog-7908253663400939459.post-28888656568243660792009-04-02T14:06:00.001-06:002009-04-02T14:07:55.428-06:00Strawberry Appetizers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxwvxEYgzRlcPxhhOv9-SjSVFwIf15UlNNNCBLxzgT4Pv51u7TzyPp6cxlpbaOXaH931WV1-lIwf5slzkq-Tt45gtpypNk5DuOM8uFFtybN_R0AVmCFmWJbbA8StOWtILnfDvjWmUkGI/s1600-h/strawberries2.jpg"><img id="BLOGGER_PHOTO_ID_5320188177759257826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 288px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxwvxEYgzRlcPxhhOv9-SjSVFwIf15UlNNNCBLxzgT4Pv51u7TzyPp6cxlpbaOXaH931WV1-lIwf5slzkq-Tt45gtpypNk5DuOM8uFFtybN_R0AVmCFmWJbbA8StOWtILnfDvjWmUkGI/s320/strawberries2.jpg" border="0" /></a><br /><div>Cut off the tops of the strawberries and scoop out the middle with a melon baller or knife. I didn't scoop out too much of the berry, but the guy I got the recipe from hollows it out. Mix filling and pipe into the strawberries. Here are a couple fillings to try.<br />filling #1:<br />1 box (4 svg) sugar free vanilla pudding mixed with only 1 cup milk<br />8 oz container cool whip<br />filling #2:<br />1 single serving container yoplait whipped strawberry yogurt<br />1 block cream cheese, softened<br />1 cup cool whip </div><br /><div></div><br /><div></div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com2tag:blogger.com,1999:blog-7908253663400939459.post-73191005429384106962009-04-02T14:02:00.002-06:002009-04-02T14:04:37.158-06:00Chocolate Truffle Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNlTyOkCSp66LVxIaKctEb8frc-wH32RNryP2pyj-xikSAVSd3h3_rGMgcnSWUPA64LMQ0ll7awLkDoeJtLXCowZPYovbsk7OwGdmreziQZCVCsOi11xaJlt0pBSc-tI9jce9cK9T-Cw/s1600-h/truffle_pie_2.jpg"><img id="BLOGGER_PHOTO_ID_5320187215218329778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNlTyOkCSp66LVxIaKctEb8frc-wH32RNryP2pyj-xikSAVSd3h3_rGMgcnSWUPA64LMQ0ll7awLkDoeJtLXCowZPYovbsk7OwGdmreziQZCVCsOi11xaJlt0pBSc-tI9jce9cK9T-Cw/s320/truffle_pie_2.jpg" border="0" /></a><br /><div>*I was looking through some of my way old blog posts and found this! It was a really yummy recipe.</div><div> </div><div>Chocolate Truffle Pie</div><div> </div><div>(It's actually more like a cake)<br />1 1/4 pkg. (10 squares) semi-sweet baking chocolate<br />1/2 cup whipping cream<br />4 eggs<br />1/2 cup sugar<br />1/4 cup flour<br />1 cup Cool Whip, thawed<br />Preheat oven to 325. Place chocolate in large microwaveable bowl. Add whipping cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.<br />Add eggs, sugar and flour. Beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.<br />Bake 35 minutes or until outer half of pie is puffed but center is still slightly soft; cool. Serve topped with the whipped topping. (I sprinkled powdered sugar on top, too)<br />Makes 10 servings. </div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-69282798189106376132009-02-15T12:19:00.003-07:002009-02-15T12:26:32.908-07:00Cranberry Chicken Salad-Croissants(post pic later)<br />2 Cups diced/shredded cooked chicken *Fresh boiled/cooked chicken taste better than frozen/boiled.<br />1/4 C celery diced<br />1 C Craisins<br />1/4 or less mayo<br />1/4 C or more Sour Cream<br />lemon juice<br />salt and pepper<br /><br />Lastly add toasted almonds or cashews/honey roasted peanuts/sunflower seeds---or a mix.<br /><br />Serve on Croissants.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7908253663400939459.post-10155070076082006982009-02-15T12:15:00.003-07:002009-02-15T12:18:32.233-07:00Apple Brickle Dip-Appetizer(will post picture later)<br /><br />1 8oz pkg of cream cheese<br />1/2 c Brown Sugar<br />1/4 White sugar<br />1 tsp vanilla<br />1 10 oz. pkg English toffe bits (or 2 Heath bars)<br />6 apples cut<br /><br />Mix everything well and fold in heath bars. Serve with apples.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7908253663400939459.post-75983874228451244282009-02-15T11:55:00.003-07:002009-02-15T12:11:39.893-07:00Tarragon Chicken Pasta(I will post picture once my camera works)<br /><br />1 lb package Farfalle pasta (Bowtie)<br />3-4 chicken tenders (cut up)<br />1 Cup Heavy Whipping Cream<br />1/2 C Chicken Broth<br />2 garlic cloves<br />3 T. Tarragon dried (can use fresh in summer)<br />Seasoning salt<br />Olive Oil<br />(Can add quartered mushrooms)<br />1/4 C Fresh shredded Parmesan Cheese<br /><br />Sautee garlic and cut-up chicken in olive oil (add season salt). Once chicken is cooked through TAKE OUT of pan and set aside. Then with the garlic drippings and using the same pan add the chicken broth and cream. Let this have a light boil and cook for about 15-20minutes until it REDUCES in half. 1/2 way into this I usually start boiling the pasta (3/4 of box). Once the sauce is reduced add 1/4 cup of parmesan cheese. Add chicken back in with Tarragon---add Tarragon at the end so it has more taste. Then add the cooked bowtie pasta and mix. Serve with more shredded parmesan on top of pasta.<br /><br />***Easy meal---we like the different taste that Tarragon gives and kids will eat it! ***<br /><br />ChelsUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-48719647258904454742009-01-06T20:57:00.003-07:002009-01-06T21:04:07.289-07:00Mall Pretzels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgAnFoDmgLEOTIU6NCB4izsS5omroOvZBBlEK0eahc1P1EqaSjGD-qB1Y_lDI4pr0rrhZKBqTehQH4ynkKRLL0W-OSozCP9IsUJREhzvVPiSjyaiNijj8row37uJv2ohxjH17yjVOZe0/s1600-h/pretzel1.jpg"><img id="BLOGGER_PHOTO_ID_5288397147238891202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 256px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgAnFoDmgLEOTIU6NCB4izsS5omroOvZBBlEK0eahc1P1EqaSjGD-qB1Y_lDI4pr0rrhZKBqTehQH4ynkKRLL0W-OSozCP9IsUJREhzvVPiSjyaiNijj8row37uJv2ohxjH17yjVOZe0/s320/pretzel1.jpg" border="0" /></a><br /><div align="center">I LOVE those pretzels you get from the mall (Sam's club has them at their deli, too). We've bought the frozen ones that you can bake, but they just aren't near as good, in my opinion. So I finally searched out a recipe. This one comes pretty darn close to the real thing (so yummy!) and they really are easy. I'd plan a couple hours from start to finish - but most of that is letting the dough rise. I just did it all in my kitchenaid mixer which makes it even easier. </div><div><br />1 (.25 ounce) package active dry yeast<br />2 tablespoons brown sugar<br />1 1/8 teaspoons salt<br />1 1/2 cups warm water (110 degrees F/45 degrees C)<br />3 cups all-purpose flour<br />1 cup bread flour<br />2 cups warm water (110 degrees F/45 degrees C)<br />2 tablespoons baking soda<br />2 tablespoons butter, melted<br />2 tablespoons coarse kosher salt </div><br /><div>DIRECTIONS<br />In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.<br />Combine 2 cups warm water and baking soda in an 8 inch square pan.<br />After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.<br />Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.<br /></div><br /><div>FOOTNOTES<br /><br />When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further. </div><br /><div></div><br /><div>I don't use parchment paper, just spray cookie sheets with oil. Also, I blot the pretzel on a paper towel after dipping it into the baking soda solution. </div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com0tag:blogger.com,1999:blog-7908253663400939459.post-75660184670646276332009-01-04T22:35:00.004-07:002009-01-04T22:48:39.057-07:00Chocolate Peppermint Smothie<div align="center"><img id="BLOGGER_PHOTO_ID_5287679803984156594" style="WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pX0XgAQ3tNr2NTBY3lFkEMpko_ZmGXLJJ-Twexr7zCLR-MkId693UKkZ-3YeBiE5UK7lXRq_b2LaSALMFb1zURM38TSnxjSlgEzATzTOEuKCwDds-EDL_bOwjn6h9DmXpUe1nnTAvLo/s320/Christmas+day+2008137.JPG" border="0" /><br /></div><div align="center">2 cups milk</div><div align="center">add ice to till it measures 3 cups</div><div align="center">1 Package of instant chocolate pudding mix</div><div align="center">1 cup whip cream</div><div align="center">1 candy cane</div><div align="center"></div><div align="center">Blend all ingredients in blender and sever.</div><div align="center"></div><div align="center">There originally recipe calls for 4-5 small york peppermint patties, but I started using the little round hard peppermint candies. Then at Christmas I use candy canes. I like it a little better then the yorks. You can also omit the peppermint and do Reese peanut butter cups or you favorite candy.</div><div align="center">Thanks to Heather for the originally recipe.</div>Amandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.com0tag:blogger.com,1999:blog-7908253663400939459.post-72556408002947297592009-01-01T22:51:00.007-07:002009-01-01T23:03:40.940-07:00Yogurt Pancakes<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFX8dyEKJTAp1DMHL2QIYpev-FYeznYebbTSrGwwQ8C4Umc96-OE9e_GdDXhCBnkQHCbd37IyNQzzxUe4MVu-9RhtlbogUHP8whwxnz-sEEtPd1Fk3tZ0zxd8SVZQQ4eeUZaHNPqkEKIo/s1600-h/New+years+Day+200916.JPG"><img id="BLOGGER_PHOTO_ID_5286571009310309426" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFX8dyEKJTAp1DMHL2QIYpev-FYeznYebbTSrGwwQ8C4Umc96-OE9e_GdDXhCBnkQHCbd37IyNQzzxUe4MVu-9RhtlbogUHP8whwxnz-sEEtPd1Fk3tZ0zxd8SVZQQ4eeUZaHNPqkEKIo/s320/New+years+Day+200916.JPG" border="0" /></a><br /></div><div align="center">1 cup flour</div><div align="center">1 Tbs. sugar</div><div align="center">3/4 tsp. baking powder</div><div align="center">1/2 tsp. salt</div><div align="center">4 eggs</div><div align="center">1 8 oz. carton yogurt (ie.strawberry, Blueberry)</div><div align="center">1/4 cup water<br /></div><div align="center">Mix together and let set 2 minute to rise. Drop onto hot griddle and flip.</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqQAP-1uoqe-mZ8ydpvPh8jCgllF-sD2JPrOnfpqzKzZS6KDH6bm1heepZtsSmgbfUYEFlb_uIDG0d3bsSVeQbYsIonITGA0mvxIZqYVvfyenU-v_d7f66tl1MU8aHpzBegi_LTmW_kE/s1600-h/New+years+Day+20099.JPG"><img id="BLOGGER_PHOTO_ID_5286572144877707842" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqQAP-1uoqe-mZ8ydpvPh8jCgllF-sD2JPrOnfpqzKzZS6KDH6bm1heepZtsSmgbfUYEFlb_uIDG0d3bsSVeQbYsIonITGA0mvxIZqYVvfyenU-v_d7f66tl1MU8aHpzBegi_LTmW_kE/s200/New+years+Day+20099.JPG" border="0" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPcIaIzyCvG0UPPbd5dgBS6EMmahMuHjaKnpUnYxJRhkeZTwf6lL-MNmYlkYOYR9g79CHzOlc88Sr88k_Njr-vmlonHEZkxzHN3YS0jld4JF3-XIQB0Z2tXJcqqwsovZrgbCqGg43QsU/s1600-h/New+years+Day+20099.JPG"></a></div>Amandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.com0tag:blogger.com,1999:blog-7908253663400939459.post-6587626469094271702008-12-07T23:37:00.006-07:002008-12-07T23:52:44.686-07:00Hamburger Casserole<div align="center"><span style="font-size:130%;">Major Comfort food!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM0lV8z32Uo-0_wyr6I7U2tc9GDKJ35wHK9hmvhJbtiomi0L77wA1IhK1V12FoXXuvE60W_4CayZsvO8tGaBHMB36H1a_BFucQasWVeqfxYt3C9toO3kc2Fc4zlTM-_4y0cG_z4u1aJo/s1600-h/Raigyn+One+year389.JPG"><img id="BLOGGER_PHOTO_ID_5277306759150707474" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM0lV8z32Uo-0_wyr6I7U2tc9GDKJ35wHK9hmvhJbtiomi0L77wA1IhK1V12FoXXuvE60W_4CayZsvO8tGaBHMB36H1a_BFucQasWVeqfxYt3C9toO3kc2Fc4zlTM-_4y0cG_z4u1aJo/s320/Raigyn+One+year389.JPG" border="0" /></a><br />Now I know it might look that glamours but it is very good and a great food storage meal. Also my kids love it. Thanks to my Mother-in-law Becky for introducing it to me.<br /><br />1 pound Of ground beef<br />1 can of tomato soup<br />1 can of Green Beans<br />1 can of corn<br />Mashed Potatoes for top (you can use real or fake. I really like the brand Idaho, butter and herb.)<br />Shredded Cheese<br /><br />Brown ground beef and drain fat. Add soup, green beans, and corn. Pour into a casserole pan top with potatoes and cheese. Bake at 350 for 20-30 mins. Serve it with some french bread.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1m8SjIcY62s3MIiSQUimpENrwjWoDzqpdS_DNEi146Pps6RP0lku7fADHXcSq7AosvwboL8OowPSVUkeqXFsxtX4deh0EVsNJwNjgKql3LJNhNGr38Qc97etujk6DahehIGeLTmsMhU/s1600-h/Raigyn+One+year377.JPG"></a><br /><span style="font-size:130%;">**I just tried putting in a bread bowl and it was Delicious.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1m8SjIcY62s3MIiSQUimpENrwjWoDzqpdS_DNEi146Pps6RP0lku7fADHXcSq7AosvwboL8OowPSVUkeqXFsxtX4deh0EVsNJwNjgKql3LJNhNGr38Qc97etujk6DahehIGeLTmsMhU/s1600-h/Raigyn+One+year377.JPG"><img id="BLOGGER_PHOTO_ID_5277305754720738594" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1m8SjIcY62s3MIiSQUimpENrwjWoDzqpdS_DNEi146Pps6RP0lku7fADHXcSq7AosvwboL8OowPSVUkeqXFsxtX4deh0EVsNJwNjgKql3LJNhNGr38Qc97etujk6DahehIGeLTmsMhU/s320/Raigyn+One+year377.JPG" border="0" /></a> </div>Amandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.com0tag:blogger.com,1999:blog-7908253663400939459.post-40385811378671929552008-11-19T20:41:00.002-07:002008-11-19T20:50:32.382-07:00Grilled Thai Lettuce Wraps and Lo Mein<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrz8oO4yFFk_aMKBZp4mqqbpUowGjJMpCvevf0705BiPl7iZGCAKxn-HgeQ3TTmqLp-s77GfKDyFhbleIa-UevzqtPEbCpxxNSMYasHShW2bXh_kdTssd7M-dQycgFoT6_WdtjVf_wFUg/s1600-h/lettuce+wraps.jpg"><img id="BLOGGER_PHOTO_ID_5270580405251455298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 318px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrz8oO4yFFk_aMKBZp4mqqbpUowGjJMpCvevf0705BiPl7iZGCAKxn-HgeQ3TTmqLp-s77GfKDyFhbleIa-UevzqtPEbCpxxNSMYasHShW2bXh_kdTssd7M-dQycgFoT6_WdtjVf_wFUg/s320/lettuce+wraps.jpg" border="0" /></a> Sorry this is not the clearest of pictures, but it will have to do!</div><div align="center">THIS RECIPE CONTAINS PEANUTS!! </div><div align="center">(Amanda, I can email you my other recipe for lettuce wraps, or you may try substituting the peanut sauce with a different stir-fry type sauce.) </div><div align="center"><br /></div><div align="center"><strong><span style="font-size:180%;">Grilled Thai Lettuce Wraps<br /></span></strong>Prep Time 10 min<br />Cook Time 6 minutes<br /><br />2/3 cup bottled peanut sauce<br />2 Tbsp. Soy sauce<br />2 Tbsp. apple juice<br />1 lb chicken tenderloins<br />¾ cup matchstick or shredded carrots<br />½ cup sliced sugar snap peas<br />¼ cup sliced green onions<br />6 large iceberg lettuce leaves<br /><br />1. Combine peanut sauce, soy sauce, and apple juice in small bowl. Reserve ½ cup. Pour remainder in resealable plastic bag. Add chicken, seal bag, and toss to coat. Set aside.<br /><br />2. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Grill chicken 3 minutes per side or until no longer pink. Remove from grill and shred with fork.<br /><br />3. Combine shredded chicken, carrots, sugar snap peas, onion, and reserved peanut sauce mixture in large bowl; mix thoroughly. </div><div align="center"><br /></div><div align="center"></div><div align="center"><br /></div><div align="center">*Hint: do not use all of sauce in this step. Just lightly moisten the chicken mixture. If you use all of the sauce it is very spicy.*<br /><br />4. Place chicken mixture evenly in 6 lettuce leaves and serve.<br /><br />Serves 6</div><div align="center"> </div><div align="left"><strong><span style="font-size:180%;">Lo Mein<br /><br /></span></strong>Yakisoba, Fortune Brand Stir Fry Noodles (usually refrigerated with produce like bagged salad)<br />Broccoli Slaw (you can use any combination of veggies you want, these are just easy)<br />Mung Bean Sprouts, optional (I didn't use them)<br />Chicken, cut up (you can use any kind of meat or a combination- I used leftover sweet BBQ pork)<br />Rice Road Stir Fry Sauce (I used “with garlic and ginger” but any will work, find on Asian aisle)<br /><br />Cook veggies, meat, and noodles according to directions on noodle package. At the very end, add some of the stir fry sauce for some extra flavor.</div><div align="left"> </div><div align="left"><strong><span style="font-size:180%;">Edamame</span></strong></div><div align="left">I steam the edamame according to package directions and then toss with a drizzle of sesame and olive oils and kosher salt. </div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com2tag:blogger.com,1999:blog-7908253663400939459.post-30059149666576812142008-11-19T20:20:00.003-07:002008-11-19T20:40:54.849-07:00Chocolate Peanut Butter Cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXa-YB5LQEO7qgxNu5VCSlon2JgcFA7Iv9EXOPYrfue2Vw9eaKfWtgKZfcsltPjQRCdOyeu4Hnal7yxL5POgZ4g1D8SbonihwpqAfTWSZx5cbt3yxYv4T3OOTQ9RNqtcbcTFMDV8JQvo/s1600-h/chocolate+peanut+butter+chip+cookeis.jpg"><img id="BLOGGER_PHOTO_ID_5270575231239386386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXa-YB5LQEO7qgxNu5VCSlon2JgcFA7Iv9EXOPYrfue2Vw9eaKfWtgKZfcsltPjQRCdOyeu4Hnal7yxL5POgZ4g1D8SbonihwpqAfTWSZx5cbt3yxYv4T3OOTQ9RNqtcbcTFMDV8JQvo/s320/chocolate+peanut+butter+chip+cookeis.jpg" border="0" /></a> 1 package (18-1/4 oz) devil’s food cake mix<br />2 eggs<br />1/3 cup vegetable oil<br />1 package (10 oz.) peanut butter chips<br /><br />In a mixing bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield 4 dozen.<br /><br />*I think you could substitute with white or semi-sweet chocolate chips and it would be delicious! (you know, for those of you who can't use peanut butter chips....) </div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-14513922888011087832008-11-13T21:13:00.003-07:002008-11-13T21:25:05.085-07:00Super Easy Pumpkin Chocolate Chip Cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Z1MQ_97T8JoOXMZ40M6k2l_1ObFwQO4q49jTHA7OZzrTlYV_r-86zSSW6HcAQKb0-zE3cMvt9iap1BT-5Waho9K61fqfWg3ZMSglC0xdwqXFyf3-0xyGmLdebs7ER3JIvRThQ0kryzM/s1600-h/Recipe+pictures6.JPG"><img id="BLOGGER_PHOTO_ID_5268362442983592066" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Z1MQ_97T8JoOXMZ40M6k2l_1ObFwQO4q49jTHA7OZzrTlYV_r-86zSSW6HcAQKb0-zE3cMvt9iap1BT-5Waho9K61fqfWg3ZMSglC0xdwqXFyf3-0xyGmLdebs7ER3JIvRThQ0kryzM/s320/Recipe+pictures6.JPG" border="0" /></a><br /></div><div align="center"></div><div align="center">Some of you might already have this recipe. I love it. It is easy and Yummy!!!</div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><br /></div><div align="center">One can of Pumpkin (Soup can size I am not sure of oz.)</div><div align="center">One spice cake mix</div><div align="center">Chocolate chips</div><div align="center"></div><div align="center">Mix Pumpkin and just dry spice cake mix together until all blended. Then add as many Chocolate chips as you want. Bake at 350 For 18-20 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mins</span>. Just watch them this is not an exact time. We like ours a little undercooked.</div>Amandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-53716860441118516122008-11-09T20:31:00.006-07:002008-11-13T21:25:50.263-07:00Sticky Chicken<div align="center">"My families Favorite meal"</div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBHhjkhxkvZKkmRI-53zgzZl_VrkPIL-Q0ST-Py8xfquSsZgz-uxVblKKxeZyVYb3Lq1rrcd_KbCzIM-h_dFd9Gy39Edu_h6iD_xbIGaybkTp7lO5oQIOo7WHvWUe93FZsuEq9PpHy5E/s1600-h/Sticky+Chiken5.JPG"><img id="BLOGGER_PHOTO_ID_5266867129115374226" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBHhjkhxkvZKkmRI-53zgzZl_VrkPIL-Q0ST-Py8xfquSsZgz-uxVblKKxeZyVYb3Lq1rrcd_KbCzIM-h_dFd9Gy39Edu_h6iD_xbIGaybkTp7lO5oQIOo7WHvWUe93FZsuEq9PpHy5E/s320/Sticky+Chiken5.JPG" border="0" /></a></div><div align="center">Andre seriously asks for this every week.</div><div align="center"></div><div align="center"><br /></div><div align="center"><strong>Chicken Breasts, Cut into 1-inch stripes. (I just use breast tenders.)</strong></div><div align="center">Dip chicken into egg. Shake in cornstarch. Brown in hot oil in Frying pan. Put into baking dish. Sprinkle with garlic salt. </div><div align="center"><strong>Sauce:</strong></div><div align="center">2 T. Soy sauce</div><div align="center">1/2 C. Pineapple juice</div><div align="center">(I use one can of cubed pineapple juice then my kids just gobble up the pineapple chunks)</div><div align="center">6 T. catsup</div><div align="center">1/2 tsp. Salt</div><div align="center">2 tsp. Accent</div><div align="center">1 1/2 C. sugar</div><div align="center">1 T. red wine vinegar</div><div align="center">Mix all together and pour over chicken. Bake 350 degrees for 45 minutes. Turn once.</div><div align="center"></div><div align="center">I sever it with Calrose sticky rice (it is the best rice). In the picture I also have served it with Edemane.</div>Amandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-27380589013440444302008-11-07T22:45:00.002-07:002008-11-07T22:58:42.879-07:00Yummy Grilled Chicken Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXrfPWv2slKo9qWsVY0yW_0P0aW-7xxkt8huZ_qQW9bLtQq2GBh4Yo-Ifqfv5fj2b1NNpkeAq5NPsccECHT-97HAwqQeYWGBmMmxTBYllky5ocAnb3r145nN0A7fD3veX3z007Sq_ZT4/s1600-h/tacos+2.jpg"><img id="BLOGGER_PHOTO_ID_5266162025151019474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 278px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXrfPWv2slKo9qWsVY0yW_0P0aW-7xxkt8huZ_qQW9bLtQq2GBh4Yo-Ifqfv5fj2b1NNpkeAq5NPsccECHT-97HAwqQeYWGBmMmxTBYllky5ocAnb3r145nN0A7fD3veX3z007Sq_ZT4/s320/tacos+2.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1E1bWOg-dVVpN7h3NYIdMfYvaN3ZCjRkT7-OlUgDT5ZAcpdgR8UThasoqFD2jnozSkpfk7JbfNYGkEG-DALd1h7BF9WvxuGwCH83209-yKSyS-rCw8oHrgrbO-J6HLfRMe2sz9uyyQVQ/s1600-h/tacos+1.jpg"><img id="BLOGGER_PHOTO_ID_5266162015986774706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1E1bWOg-dVVpN7h3NYIdMfYvaN3ZCjRkT7-OlUgDT5ZAcpdgR8UThasoqFD2jnozSkpfk7JbfNYGkEG-DALd1h7BF9WvxuGwCH83209-yKSyS-rCw8oHrgrbO-J6HLfRMe2sz9uyyQVQ/s320/tacos+1.jpg" border="0" /></a><br /><br /><div>Chicken breasts<br />Flour tortillas<br /><br />Sauce:<br />1 cup fresh lime juice<br />1 cup corn oil<br />1 T. salt<br />2 tsp. garlic powder<br />½ cup – ¾ cup sesame seeds<br />1 cup white vinegar<br />1 cup soy sauce<br />1 T. pepper<br />½ cup Worcestershire sauce<br /><br />Reserve ¼ of the sauce separately in a bowl. Marinate chicken in remaining sauce for 1-3 hours. Grill the chicken and cut into thin strips. Dip flour tortillas in the reserved ¼ sauce, and gril on BBQ, turning frequently. Serve immediately. Make the tacos with the grilled chicken and serve with any of the following:<br /><br />Cheese, tomatoes, cilantro, salsa, guacamole, green onions, sour cream, limes, corn, shredded lettuce, anything else you want!<br /><br />*Squeezing some fresh lime juice (squeeze a slice of lime) over the chicken and toppings in your taco really gives it that extra flavor! I really recommend it! </div><br /><br /><div>I recommend getting all the toppings ready before starting to grill anything - so it can be served very fresh.</div></div>Heatherhttp://www.blogger.com/profile/08715616550947198517noreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-38107094743398784972008-11-02T20:35:00.002-07:002008-11-02T20:42:35.289-07:00Cajun Chicken Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XfvHjltmvXPIh4R0eJ5FXTdtFboERVsl4ufT6oqySAs1R7x1B-9B2Kf1iYNb7jbcYr3IDbTGj7VsHyMH76J0cXoNhV53gVkCt11p9nLD4tT-LHhxreHLVL6q-nVXuvcxF3WFM9ABBvE/s1600-h/IMG_7791.JPG"><img id="BLOGGER_PHOTO_ID_5264270305866006322" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XfvHjltmvXPIh4R0eJ5FXTdtFboERVsl4ufT6oqySAs1R7x1B-9B2Kf1iYNb7jbcYr3IDbTGj7VsHyMH76J0cXoNhV53gVkCt11p9nLD4tT-LHhxreHLVL6q-nVXuvcxF3WFM9ABBvE/s400/IMG_7791.JPG" border="0" /></a><br /><div>This is similair to the Cajun Chicken Pasta at Chili's. We got the recipe from Mark's family and we love it.</div><br /><div>Ingredients:</div><div>3 Tbsp. Butter</div><div>1 Tbsp. Flour</div><div>1 1/2 cup half and half or cream</div><div>1/2 cup shredded parmesan cheese (I use a little more than that.)</div><div>12 oz penne pasta</div><div>1 lb boneless skinless chicken breast</div><div>Cajun Seasoning</div><div> </div><div>*Boil pasta until done</div><div>*Melt the butter in a sauce pan. Add flour until combined. Add half and half or cream. Let this thicken (approx 6-7 min). When this thickens remove from heat, stir in the cheese and cajun seasoning to taste. Cover and set aside.</div><div>*Meanwhile cut chicken in to strips or dice. Cook in olive oil until done.</div><div>* Combine everything and enjoy. The cajun seasoning can be really salty/spicy so you may want to go light with it. Great served with garlic bread and salad. This only takes about 20 minutes start to finish so it's a great quick meal.</div>McKenna's pagehttp://www.blogger.com/profile/01177652001220629563noreply@blogger.com1tag:blogger.com,1999:blog-7908253663400939459.post-38207409471955461462008-10-29T15:10:00.003-06:002008-10-29T15:26:37.312-06:00Yummy Breakfast Casserole<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Swfhy4bxvtaUGs9raaZDSawAIr6T4a0shgu0gkgZe5lp0UKCM1ZePoo2kLlMT4jUy0KTHFLDO0O3TITyPXZ6e7GC0cI6jJfJTSnOJrF4juGfWMUATJFi2VFOPovzLPGgXNqqCNeVpq4/s1600-h/breakfast.jpg"><img id="BLOGGER_PHOTO_ID_5262688006726203714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 253px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Swfhy4bxvtaUGs9raaZDSawAIr6T4a0shgu0gkgZe5lp0UKCM1ZePoo2kLlMT4jUy0KTHFLDO0O3TITyPXZ6e7GC0cI6jJfJTSnOJrF4juGfWMUATJFi2VFOPovzLPGgXNqqCNeVpq4/s400/breakfast.jpg" border="0" /></a> Yeah! I am the first to post! </div><div align="center"> </div><div align="center">This is my favorite breakfast ever! the picture is shown with sausage, but it is easier to make it with ham!</div><br />24oz Frozen shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_0">hashbrowns</span> (thawed with excess water removed)<br />1/3 cup melted butter<br />2 cups cheddar cheese<br />2 cups <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Monterrey</span> jack cheese<br />2 cups diced ham (I just go the the deli and ask them to slice 2 thick slices of black f<span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">orest</span> ham and then I dice it at home. That way I don't have to cook the ham)<br /><br />4 eggs<br />1 cup half & half<br />1 tsp salt<br /><br /><div align="center">Beat together the eggs, half & half, and salt and set aside for later.</div><div align="center"> </div><div align="center">Press the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">hashbrowns</span> into the bottom of a 9x13 (greased) pan. (I have also used a 10x14 pan)Drizzle melted butter over the top and bake 425 degrees for 25 minutes.</div><div align="center"> </div><div align="center">Take out of the oven and top with cheese, then the ham, and finally the egg mixture. Bake on 350 degrees for 30 more minutes.</div><div align="center"> </div><div align="center">Enjoy. I hope you love it. It serves about 6</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZjEETblu2Uwyn9q6bkyWyUdJSSgQ3YjgPlEggZY0H1fnStuZWZYuRdRwYj49FBrpycnUHPTFNslSNC77HfKW-5QYPX7nzVeXBU3CGuvWbYqt_v6lAHvGxEMDFMrClsV9LYsvLC9z0qQ/s1600-h/breakfast.jpg"></a><br /><br /><div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7908253663400939459.post-11550271841088915972008-10-22T12:44:00.003-06:002008-10-22T12:55:26.487-06:00InstructionsHello everyone, this is Wes. I have been talking about this blog for quite a while and am now just getting around to create it.<br /><br />My thinking is to make a "communal" blog that people can post to, where they can share their favorite recipes. Then when you are looking for something to cook for your husband, because he works so hard all day and all he wants when he comes home is a clean house and a hot meal, you can find something easy and new.<br /><br />Okay, so here is what you do. If you want to post to this blog you will need to have me add your name as an author. To do that, I need your email address that you use to log into blogger. Then you can post all you want.<br /><br />BUT, let's try to make the consistent. Your blog title will be the name of the dish. Also it would be really nice if you could include a picture of the finished product.<br /><br />I know that my wife is a wonderful cook, hence why I am so fat. (Yes, I blame her, and she is so pretty, hence why I am so in love)<br /><br />Comprende everyone?<br /><br />Now let's have fun and make a "sweet" blog.<br /><br />Wes<br /><br />PS Bettie, you can start cooking now!!!!Amandahttp://www.blogger.com/profile/06274695304087301211noreply@blogger.com1