Tuesday, March 31, 2009
Monday, March 30, 2009
1 cup chopped onion
1 cup chopped tomato
1/2 cup finely chopped green pepper
1 T. Fresh chopped basil
1/4 tsp. salt
1 dash pepper
1 cup shredded cheddar cheese- use more
2 T. butter
3 slices bacon, cooked and crumbled -- use more
1 avocado chopped
- WASH squash thoroughly; cover with water, and bring to
a boil. Cover, reduce heat, and simmer 8 to 9 minutes or
until squash is tender but still firm. Drain and cool slightly,
Cut squash in half lengthwise; remove and discard seeds,
leaving a firm shell.
- COMBINE onion, tomato, green pepper, basil, salt,
pepper, and avocado in a bowl. Stir in cheese. Place
squash in a 13x9 inch baking dish. Spoon vegetable
mixture into shells; dot with butter. Sprinkle with
bacon. Bake, uncovered, at 400 degrees for 20 minutes.
Recipe from my friend Misti
Thursday, March 26, 2009
8 oz package cream cheese at room temperature
1 cup sour cream
1 envelope powdered Ranch dressing mix
2 cups raw vegetables, chopped fine (you can use broccoli,
cauliflower, carrots, cucumbers and tomatoes)
Bake the pizza crust, without toppings, at 350 degrees for
5 to 10 minutes, until lightly browned. Stir together
the cream cheese, sour cream, and dressing mix.
Spread this on the crust. Top with mixed vegetables
Tuesday, March 24, 2009
1 1/4 cups unsifted flour
Monday, March 23, 2009
1 bag spinach
1/2 red onion, sliced
1 1/2 c. sliced fresh mushrooms
3/4 c. grated Swiss cheese
1/2 lb. bacon, fried crisp and crumbled
2 c. croutons
1 c. sugar
1 tsp. salt
2 tsp. dry mustard
2/3 c. apple cider vinegar
2 c. vegetable oil
1 Tbsp. poppy seeds
Combine lettuce, spinach, onion, mushrooms, Swiss cheese, and
bacon in a large bowl. Toss to mix. For dressing mix all
remaining ingredients in a blender adding poppy seeds last.
Let dressing chill for at least an hour before serving.
Mix salad with dressing and garnish with croutons. (May
be made in smaller batches. Dressing will keep well in
Thursday, March 19, 2009
4 whole chicken breasts, split, skinned, pounded thin
2 tablespoons flour
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried leaf thyme
1/4 teaspoon paprika
1/8 teaspoon pepper
2 cups sliced onion
3 large fresh tomatoes, sliced
1/2 cup chicken broth
Wash asparagus; break off each spear as far down as it snaps easily. Place 2 or 3 spears on each chicken breast. Roll; secure with food picks.
Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme, paprika, and pepper; mix well. Roll chicken breasts in mixture.
Place onions and tomatoes in bottom of 13 X 9 X 2-inch baking dish; reserve 8 slices of each. Place chicken breasts over sliced vegetables. Arrange reserved slices of tomato and onion over chicken.
Combine chicken broth and 1/2 teaspoon salt and 1/4 teaspoon thyme. Pour over chicken and vegetables. Cover loosely with foil. Bake in 350 degrees F oven 30 minutes; baste occasionally with juices in bottom of pan. Uncover; bake 15 minutes or until chicken and vegetables are tender. Yield 8 servings
Tuesday, March 17, 2009
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high.
Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally .
Meanwhile, cut broccoli into small florets; place Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias.
Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.
Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Source: The Pampered Chef
Monday, March 16, 2009
1/2 c. chopped onion
1/2 green pepper chopped
1 can mexican style stewed tomatoes
1 small can tomato sauce
1 small can chopped green chilis
1 pkg taco seasoning
Place everything in crockpot and stir. Cook on low 6-7 hours or 4-5 hours on high. One hour
before serving, shred chicken with fork. Serve in tortilla and top with sour cream, cheese and whatever else you like!
Timestamp: 2009-03-16 12:06:23 UTC
Thursday, March 12, 2009
Wednesday, March 11, 2009
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Tuesday, March 10, 2009
The only thing its a SURPRISE giveaway.
It could be something really good or it could be a bunch of
Monday March 16th for your chance to win.
So, who will be brave enough to leave a comment for
Monday, March 9, 2009
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 tsp. raspberry wine vinegar
1/4 tsp. pepper
1/8 tsp. garlic powder
1/2 c. vegetable oil
2- 80z. salmon fillets
2 tsp. snipped fresh chives
Combine first 6 ingredients in a bowl. Stir to dissolve sugar.
Add oil. Remove all skin from salmon and place in a shallow dish.
Pour marinade over salmon, saving a little marinade to brush on
fish as it cooks. Cover fish and let marinate at least an hour- a few
hours is better. Preheat grill to medium/high heat. Grill fish 5-7
minutes on each side until fish is cooked all the way through.
Continue to brush fish with the reserved marinade while cooking.
Top with chives and enjoy!
Sunday, March 8, 2009
1/2 cup oil
1 cup milk chocolate chips
1 package Andes mints
Mix cake mix, oil, and eggs by hand. Blend in chocolate chips.
Shape into balls and place on cookie sheet. Bake at 350 degrees
for 8 minutes. Take cookies out of oven and let sit for 2 minutes.
Place one mint on top of each cookie and swirl to make frosting.
You might want to double this recipe because the batch is
Recipe from my blogging buddy Kate
Saturday, March 7, 2009
2 cups finely chopped cooked pork or chicken
2 cups celery
1 cup green onions, finely chopped
1 cup water chestnuts, finely chopped
1 T. Accent
1 tsp. salt
1 T. soy sauce
2 tsp. sugar
fresh bean sprouts, finely chopped
Lightly fry above ingredients in 4 T. hot oil. Roll filling
in 2 packages egg roll skins according to package directions.
Deep fry until golden brown. Keep warm on paper towels
in 200 degree oven until all are fried. Serve with
sweet & sour sauce.
Recipe from Chef Amanda
Wednesday, March 4, 2009
Sunday, March 1, 2009
2 lbs of diced hash brown potatoes- ( I like the one with onions)
(I've used the frozen and the fresh one, but I prefer the brand Simply Potato, they can be found with the eggs. They are in a green package.)
2 cans of chicken broth
1 package of pepper gravy or country gravy mix
Mix broth and gravy mix
add potatoes, bring to a boil and then simmer until desired tenderness. I usually have to add extra water during the cooking process.
Serve with Bacon, Cheese, Chives, Sour Cream