Sunday, April 27, 2008

Fruit Salsa with Cinnamon Chips

2 apples(1 red, 1 green) peeled, cored, and diced
1 c. strawberries, hulled and diced
1 c. kiwi, peeled and diced
2 tbsp. brown sugar
2 tbsp. raspberry jam

Mix all ingredients together. Add more brown sugar to taste if you like it sweeter(that would be me:). Serve with cinnamon chips: Slice flour tortillas into triangles. Spray with water or butter flavored cooking spray. Sprinkle with cinnamon sugar. Bake at 475* for 5 minutes.

This is a great snack, appetizer, or something delicious to bring to a brunch!
Photo courtesy of Not their recipe though-I just stole their picture:)

Hamburger Stroganoff

1 small onion, chopped
1/4 tsp. garlic salt
1 lb. ground beef
1 can cream of mushroom soup
1 c. sour cream
Cooked rice or buttered noodles

Brown onion and beef with garlic salt. Add a dash of
salt and pepper. Add mushroom soup and simmer 5-10
minutes. Just before serving, add sour cream. Serve over
rice or hot buttered noodles.

Chocolate Waffle Cookies

1/2 c. melted butter
3/4 c. sugar
2 eggs beaten
1/3 c. cocoa
1 c. flour
1 tsp. vanilla

Melt butter and add in sugar. Add eggs and vanilla, flour,
and cocoa. Mix one minute with beaters on low. Heat
waffle iron. Put a spoonful of batter on waffle iron. Cook for
about 1-2 minutes. Cool and then frost with you choice of
frosting (we like chocolate frosting).

Tuesday, April 22, 2008

Maple Almond Steak

2 lbs. beef round steak
2 tbsp. olive oil
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell bell pepper, sliced
2 cloves garlic, minced
1/3 c. red wine vinegar
1/2 c. maple syrup
2 tbsp. soy sauce
2 tbsp. corn starch
1/2 c. slivered almonds

Cut steak into thin strips. Brown steak in oil with onion, peppers, & garlic. In a separate bowl, combine vinegar, syrup, soy sauce, and cornstarch. Stir mixture into beef. Cook and stir until thickened. Add almonds. Serve with hot rice.

This delicious recipe is Kristi's. I found it in one of Natalie's cookbooks(last year she put together several wonderful books of recipes that friends contributed to). I made this meal for dinner Sunday night and we loved it! Thanks gals for hookin me up:)

Thursday, April 17, 2008

Spanish Rice

1 cup long grain rice
1 glove garlic-minced
2 Tbsp. vegetable oil
1/4 c. diced onion
1/2 c. tomato sauce
1-1/2 Tbsp. chicken bullion granulate
1 sprig cilantro
3 c. water

In a skillet heat oil and add rice. Stir until golden
brown. Add garlic, onion, cilantro, and stir. Add
tomato sauce, chicken bullion, and water. Stir and cover.
Simmer for 20-25 minutes.

Beef Manicotti

1 pkg. manicotti shells(cooked according to package directions)

Combine the following ingredients in bowl:
1 lb. cooked/drained ground beef(sprinkle Italian seasoning on top while cooking, about 1 tsp.)
1 lb. shredded mozzarella cheese(save a little to sprinkle on top-about 1/2 c.)
1/2 c. grated parmesan cheese
1 egg
4 oz. cream cheese (softened)

Stuff cooked shells with above mixture and place in a 9 X 13 baking dish. Cover with favorite spaghetti sauce and remaining mozzarella cheese. Cover with foil and bake at 350* for 45 minutes.

Tuesday, April 15, 2008

Blog Challenge

OK, so if you are like me and like to check out other blogs,
but never leave a comment here's your chance. I want you
to try this blog Challenge! I'm totally curious about who visits
this blog whether I know you or not. :) I'm asking every person
who visits this blog (today, tomorrow, next week, in a month...),
to "post a comment". I don't care if you: don't know me at all or
know me and leave regular comments already. It will be fun to
see just how many comments we can get here, and who visits.
Also, let me know what you think of this recipe blog. What is your
favorite recipe on this blog? What type of recipes would you like
to see on the blog?


Berry Patriotic Yogurt Cups


1 cup graham cracker crumbs (10 graham
crackers, broken into pieces and finely crushed)

1 1/2 Tablespoons sugar

4 Tablespoons butter, melted

1 1/2 cups blueberries, rinsed and drained

1 1/2 cups vanilla yogurt (or pudding)

1 1/2 cups raspberries rinsed& drained or 1 1/2 cups strawberries, sliced


step 1 Pulse graham cracker pieces in food processor until ground into fine crumbs.

step 2 In a medium bowl mix graham cracker crumbs and sugar. Add melted butter and work into crumbs with a fork or fingers until well incorporated. Firmly press crumb mixture using hands or a flat-bottom drinking glass evenly into the bottom of cups or serving bowl or container.

step 3 Add blueberries in an even layer on top of crumb crust.

step 4 Add yogurt or pudding in an even layer on top of blueberries.

step 5 Add strawberries or raspberries in an even layer on top of yogurt.

Cover with plastic wrap and chill until ready to serve.

Monday, April 14, 2008

Oreo Ice Cream Cake

Layer the following in a 9X13 dish(divide so you can layer twice):

crushed Oreo cookies
1/2 gallon softened vanilla ice cream
1 medium tub of cool-whip

Top with more crushed Oreos. Put in freezer overnight. Let thaw slightly before serving. Drizzle with chocolate syrup if desired(thats what we like!)

Saturday, April 12, 2008


1 onion chopped fine
1/4 cup chopped fresh cilantro
2 small tomatoes chopped fine
4-5 avocados, mashed
juice of 1 lime

Combine all ingredients, season to taste with salt and pepper.

Thursday, April 10, 2008

Strawberries and Cream Dessert Squares

This is a new Betty Crocker recipe that sounds divine!

1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Wednesday, April 9, 2008

Anniversary Chicken

4 boneless chicken breasts
1/2 cup teriyaki sauce
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese
green onions
crumbled bacon

Mix together teriyaki sauce and ranch dressing. Pour mixture
over boneless chicken breasts in a baking dish (like a 9×13)
then top with onions, crumbled bacon, and then cover with
cheese. Cover the baking pan with foil.Bake at 350 degrees
for 1 hour or until no longer pink.

Tuesday, April 8, 2008

Party Yogurt

1 large pkg. strawberry yogurt
1/2 pint whipping cream, whipped
sliced strawberries and bananas

Mix all together and chill.

Tuesday, April 1, 2008

Baked French Toast

I got this recipe from my friend, Jan, who got it from her friend, Amy Elmore. YUM!

1 cup brown sugar
½ cup butter
2 Tbsp. light corn syrup

1 loaf French bread cut into 1 inch thick slices

5 eggs
1 ½ cups milk
1 tsp. vanilla

Place first 3 ingredients in medium size saucepan and heat over medium heat. Spray 9x13 inch baking dish with nonstick vegetable oil. Pour hot mixture into baking dish. Place sliced bread over mixture, pushing bread together closely to get more slices into dish.

Mix eggs, milk and vanilla and beat slightly. Pour over bread. Make sure each piece is covered.
Cover baking dish with saran wrap and refrigerate overnight.

In morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 minutes. May be served directly from dish or turned over and served onto plates. Serves 8 - 10.