Sunday, September 27, 2009

Easy Apple-Oatmeal Crisp

2 cans apple pie filling
1 cup quick oats
1 cup firmly packed brown sugar
2 tablespoons flour
1/4 cup butter(melted)
1 teaspoon ground cinnamon

Spoon apple pie filling into a 9x13 inch baking dish coated lightly
with cooking spray. Combine oats, brown sugar, flour, butter,
cinnamon, and stir until combined. Sprinkle oatmeal mixture
over the apples. Bake at 350°F for 25 t0 30 minutes or until
golden brown. Serve warm, with a scoop of vanilla ice cream
if desired.

Saturday, September 26, 2009

Italian Meatloaf

1 lb Sweet Italian Sausage
1 lb Ground Beef
1 lb shredded Mozarella
1 cup Sun-dried tomatoes in oil - chopped
1 cup Marinated artichoke hearts - chopped coarsely
1 onion - diced coarsely
1 1/2 Tbsp garlic
1 cup chopped fresh basil
2 cups fresh bread crumbs - Artisan Brad
3 eggs
Mix all ingredients together. Then form into loaf 4 inches by 12 inches
Bake 350 degrees F. Cook 1 hour.
Sauce to cover meatloaf:
4 tomatoes
1 onion
5 garlic cloves
Pinch of Salt
1/2 tsp Red pepper flakes
1 Tbsp fresh rosemary

Cut the 4 tomatoes in 1/2 . Peel the onion and cut into thin slices, and also cut the cloves of garlic. Place in a food processor to process more thoroughly until liquid form. Put in a sheet pan with the oven either on broil or if you have a broiler put in that, and set it in there for 5 minutes, it should start to blister when it is complete. Then put in to bowl, add salt, red pepper flakes and rosemary to mixture, and stir until thoroughly mixed together. Add sauce to the top of the meatloaf when serving.

Wednesday, September 23, 2009

Easy Thai Lettuce Wraps

Recipe from Somewhat simple

3 0r 4 Chicken breasts
Teriyaki sauce
1 Cucumber and 1 Carrot julienned
2 pkgs. of top ramen noodles- cooked, without
seasoning packet, drained and cooled.
Peanut sauce (sold as a condiment in the Asian food aisle)
I found mine at Target.

Take frozen chicken breasts and add to a crock pot. Coat chicken
with Teriyaki sauce and cook on high for 3 to 4 hours or until
chicken is done. Shred chicken. Take some lettuce,
top it will all the ingredients you want, roll up
or fold in sides and eat!

Saturday, September 19, 2009

Carmel Popcorn

1 cup Karo syrup
2 1/2 cup brown sugar
1 cube margarine
1 can sweetened condensed milk

Cook to soft ball stage. Pour over a big pan full
of popped corn

Friday, September 18, 2009

Cheese bread

1 (16 oz.) pkg. shredded, sharp cheddar cheese
1 cup mayonnaise
1 (1 ounce) package ranch -style dressing mix
1 loaf french bread

Preheat oven to 300 degrees. Combine cheese, mayonnaise, and
dressing mix. Slice french bread in half. Spread cheese mix on
both sides of bread and heat in oven until cheese is melted and
bread is heated through.

Thursday, September 10, 2009

Meatballs with rice

25 frozen meatballs
1 can cranberry sauce
1 jar salsa

Mix cranberry sauce and salsa with a wire whisk. Pour sauce
in a slow cooker. Add frozen meatballs. Cook on low 4-5 hours,
or high 2-3 hours. Spoon meatballs and sauce over rice.

The cranberry and salsa combined sounds really weird, but
these meatballs are yummy. My two boys love it!

Sunday, September 6, 2009

Cheesy Chicken and Rice

Picture from Chef Holly

1 can cream of chicken soup
3/4 cup rice, long grain, uncooked
1/2 teaspoon Onion Powder
1/4 teaspoon pepper
2 cup mixed vegetables, frozen
4 boneless, skinless chicken breasts, halved
1 cup cheddar cheese, shredded

Combine soup, rice, onion powder, black pepper, and 1 and
1/3 cups water. Add vegetables. Stir. Pour into an 11"x8"
casserole sprayed with non-stick spray. Top with chicken.
Bake at 375 for 50 minutes, covered. Top with cheese, and
bake additional 2 minutes, until cheese melts.

Friday, September 4, 2009

Lemon Artichoke Soup

1/4 cup butter
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced carrots
1 clove garlic, minced
3 cups chicken broth
2 cups chopped artichoke hearts
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, halved
3 cups half and half

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Recipe via