Tuesday, March 31, 2009

Prank Food

Since tomorrow is April Fool's Day I thought I would share some "Prank" Foods you could make for your family and friends.
Mock Sushi
get the recipe here


Fauxberry Pie
get the recipe here

Visit here for more ideas.
Recipes and pictures from Family Fun

What do you like to make for April Fool's?

Monday, March 30, 2009

Stuffed Yellow Squash

6 medium yellow squash
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.
Yield:6 servings.
Recipe from my friend Misti

Thursday, March 26, 2009

Fresh Veggie Pizza

1 ready made pizza crust
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

Lime Squares









1 1/4 cups unsifted flour
1 stick unsalted butter, cut into slices
1 cup plus 2 tablespoons sugar
2 tablespoons finely grated lime zest
Pinch of salt
1/2 cup fresh lime juice
2 large eggs
1/2 teaspoon baking powder Confectioners' sugar

Preheat oven to 375 degrees. Grease an 8-inch square baking pan.
Blend 1 cup flour, butter, 2 tablespoons sugar, 1 tablespoon lime
zest, and salt with a pastry blender until mixture forms a loose
paste. Turn out into the baking pan and pat evenly onto the
bottom, forming a 1/2-inch edge along the pan sides. Bake
until the crust is pale golden, 15 to 20 minutes. Remove
from oven, then reduce the temperature to 350 degrees.
Cool crust 10 minutes. While the crust cools, whisk together
remaining flour, sugar, and lime zest along with lime juice,
eggs, and baking powder. Pour the filling onto the partially
cooked crust, then bake until filling is set, 25 minutes. Cool
completely, then chill at least 2 hours before cutting.
Sprinkle with confectioners' sugar.
Picture and recipe from Wondertime.com

Monday, March 23, 2009

Salad for a crowd

1 head iceberg lettuce
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
refrigerator).

Thursday, March 19, 2009

Chicken and Asparagus Roll-Ups

1 pound fresh asparagus
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

Creamy One-Pot Pasta


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 (Neufch√Ętel)
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.

Serve immediately.

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Source: The Pampered Chef

Monday, March 16, 2009

Chicken Burritos


4-6 boneless chicken breasts
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!

We have a winner!!

The winner of the St. Patrick's day giveaway is:
Sarah!
I used Random.org to pick a winner.
I'd like to congratulate #1, Sarah, for winning
the giveaway !
email me and I will get your surprise package to you
Thanks everyone for playing. Look for more giveaways
coming soon!
Here are your random numbers:
1

Timestamp: 2009-03-16 12:06:23 UTC

Thursday, March 12, 2009

Sweet Shamrocks





Canned refrigerated bread stick dough
Colored sugar
Cinnamon

Line a cookie sheet with aluminum foil and lightly coat it with
cooking spray. To create the clover shape, mold 3 sections of
bread sticks into hearts and press them together as shown.
Attach a small stem, decorate, bake according to the package
directions, and serve them up to your lucky guests.
Picture and Recipe from Family Fun

Wednesday, March 11, 2009

Creamy Chicken and Wild Rice Soup

I tried this recipe the other day and it was so delicious! The entire family had seconds. This soup is perfect for a cold day....or any day!

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.


Recipe and photo courtesy of Allrecipes.

Tuesday, March 10, 2009

St. Patrick's Day Giveaway


This Mama Loves to Cook is having a St. Patrick's giveaway.
The only thing its a SURPRISE giveaway.
It could be something really good or it could be a bunch of
useless green stuff. :) Leave a comment on this post by
Monday March 16th for your chance to win.
So, who will be brave enough to leave a comment for
a surprise?!!

Monday, March 9, 2009

Sweet Grilled Salmon

1/4 c. pineapple juice
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

Chocolate mint cookies

1 package of Devil's Food Cake
1/2 cup oil
2 eggs
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
quite small.
Recipe from my blogging buddy Kate

Saturday, March 7, 2009

Egg Rolls

Filling:
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
1 egg
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

Foolproof Whole Wheat Bread


This recipe is from my friend Janet Mollat (the food storage guru in our area:). I made it with her once and it was really good! The directions are long, but its really not hard at all. If I can do it, anyone can! This recipe yields 4 loaves of bread.

2 tbsp. yeast in 1/2 c. warm water
5 c. hot water from tap
7 c. unsifted white flour
2/3 c. honey
2/3 c. cooking oil
2 tbsp. salt
6 c. whole wheat flour

1. Sprinkle yeast in 1/2 cup warm water. DO NOT STIR.
2. Combine 5 cups hot tap water and 7 cups white flour in Bosch/Kitchenaid bowl and mix on LOW speed, while you combine oil, salt and honey in a separate bowl.
3. Add the salt, oil and honey to the mixture in the bread mixer and continue to mix until everything is well blended.
4. By this time, the yeast should have had plenty of time to brew. The yeast should be on top of the water. Add to ingredients in the mixing bowl and blend thoroughly.
5. Add 6 more cups of whole wheat flour. Let the dough knead on LOW speed for ten minutes.
6. During this time, grease four bread pans. Oil hands and the counter. Remove dough from mixer and place on oiled counter top. Divide into four equal parts. The dough will be a little sticky, but will easily form into loaves. Place in pans with folded side to bottom of pan. Watch the bread so that it does not rise more than 1/2 in bulk.
7. Bake at 350* for 40 minutes. When the bread has baked, remove immediately from the pans. For a softer crust, brush tops of loaves with butter. Cover with a kitchen towel to cool. Freeze in freezer bags whatever you don't plan on using that week.

Sunday, March 1, 2009

Potato Soup


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
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