I just made this up, but it was yummy. Carol makes something similar, but I don't know how she makes it, so I just tried this...
Mix some of mom's yummy chopped ham with some cream cheese and spread on crackers! It's a yummy little snack!
Monday, March 30, 2009
Orange-Chicken Rice Bowl
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped PLANTERS COCKTAIL Peanuts
HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.
STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
SERVE over rice. Sprinkle with nuts.
I completely forgot to put the nuts on it!!! Oh well, it was still very tasty!
Friday, March 27, 2009
Sausage Egg Bake
Josiah and I made this tonight. It was super and easy and super yummy.
Sausage Egg Bake
1 pound sausage
2 cans Condensed cream of potato soup, undiluted
9 eggs
¾ cup milk
¼ teaspoon pepper
1 cup shredded cheddar cheese
Directions
1. In a skillet, cook sausage over medium heat until no longer pink; drain.
2. Stir in soup.
3. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
4. Transfer to a lightly greased 11x7x2 baking dish.
5. Sprinkle with cheese.
6. Bake, uncovered at 375* for 40-45 minutes or until toothpick inserted near the center comes out clean.
Sausage Egg Bake
1 pound sausage
2 cans Condensed cream of potato soup, undiluted
9 eggs
¾ cup milk
¼ teaspoon pepper
1 cup shredded cheddar cheese
Directions
1. In a skillet, cook sausage over medium heat until no longer pink; drain.
2. Stir in soup.
3. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
4. Transfer to a lightly greased 11x7x2 baking dish.
5. Sprinkle with cheese.
6. Bake, uncovered at 375* for 40-45 minutes or until toothpick inserted near the center comes out clean.
Weeknight Lasagna Toss
This lasagna was tasty and easy to make! I don't know that Lorena will like it, since it definitely isn't mom's spectacularly delicious homemade lasagna. But for a quick and tasty version I and BJ really enjoyed it!
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Of course, I made a few adjustments: fat free cheese, fat free Italian dressing, and used a little less burger.
Green Giant
....so it's not really a recipe, but Green Giant makes some broccoli, cauliflower, carrot with cheese stuff that's in the frozen section and it's delicious! 45 calories for a 1/2 cup serving. Yummy. Even Joey liked it!
Wednesday, March 25, 2009
Boston Cream Angel Cake
Joey seemed to enjoy this and Carol really liked it. I think I would have preferred it without the chocolate. I made a huge mess with the chocolate it drizzled ALL over the place. Maybe I heated it up too much? I think it was way too thin. Overall pretty tasty though!
Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (16 ounces)
1 cup hot fudge ice cream topping
Directions
1. In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set.
3. Split cake into three horizontal layers; place bottom layer on a serving plate.
4. Spread with half of the pudding.
5. Repeat layers.
6. Replace cake top.
7. Cover and refrigerate until serving.
8. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
9. Drizzle over cake, allowing to drip down the sides.
10. Refrigerate leftovers.
Note: You can prepare this delectable dessert in no time. To change this cake to your family’s liking, try different flavors of instant pudding or different ice cream toppings.
Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (16 ounces)
1 cup hot fudge ice cream topping
Directions
1. In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set.
3. Split cake into three horizontal layers; place bottom layer on a serving plate.
4. Spread with half of the pudding.
5. Repeat layers.
6. Replace cake top.
7. Cover and refrigerate until serving.
8. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
9. Drizzle over cake, allowing to drip down the sides.
10. Refrigerate leftovers.
Note: You can prepare this delectable dessert in no time. To change this cake to your family’s liking, try different flavors of instant pudding or different ice cream toppings.
Party Potatoes
Tonight I made a brisket, party potatoes, carrots and a cake. The carrots were horrible! The brisket was good, but not the best I've had. So I'll share the potatoes and the cake. Joey LOVED the potatoes.
Party Potatoes
6 large potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
½ cup milk
1 teaspoon garlic salt
2 teaspoons minced chives
2 tablespoons butter, melted
½ teaspoon paprika
Directions
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or until tender.
4. Drain; mash potatoes.
5. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended.
6. Transfer to a greased 3-qt. baking dish.
7. Drizzle potatoes with butter and sprinkle with paprika.
8. Bake, uncovered, at 350* for 30-35 minutes or until edges are bubbly and potatoes are heated through.
Party Potatoes
6 large potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
½ cup milk
1 teaspoon garlic salt
2 teaspoons minced chives
2 tablespoons butter, melted
½ teaspoon paprika
Directions
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or until tender.
4. Drain; mash potatoes.
5. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended.
6. Transfer to a greased 3-qt. baking dish.
7. Drizzle potatoes with butter and sprinkle with paprika.
8. Bake, uncovered, at 350* for 30-35 minutes or until edges are bubbly and potatoes are heated through.
Cousin Arlene's Spaghetti Lasagna
Here's another recipe I've tried and "helped" Shantyl make. I didn't really do much helping though, she pretty much did it herself and it turned out delicious! This was the first dinner (okay, actually the only dinner) she's made me in her brand new beautiful kitchen!
Cousin Arlene’s Spaghetti Lasagna
8 ounces uncooked spaghetti or other thin pasta
1 tablespoon butter1 clove garlic, finely chopped*
1 pound 90% lean ground beef
1 teaspoon sugar
Salt and black pepper
2 cans (8 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 cup (8 ounces) sour cream
1 package (3 ounces) cream cheese, softened
6 green onions, chopped**
¼ cup grated parmesan cheese
*I used the garlic out of the jar
** I used onion powder
Directions
1. Preheat oven to 350*
2. Cook spaghetti in a large saucepan of salted boiling water until almost tender. Drain and set aside.
3. Meanwhile, melt butter in a large skillet over medium heat. Add garlic; cook and stir 1 minute.
4. Add ground beef and sugar; season with salt and pepper.
5. Cook and stir until browned; drain fat.
6. Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.
7. Meanwhile, beat sour cream and cream cheese in medium bowl until smooth.
8. Stir in green onions.
9. Spread ½ cup meat sauce in 2 quart casserole to prevent noodles from sticking.
10. Add half the spaghetti.
11. Add half the sour cream mixture.
12. Add half the meat mixture.
13. Add the rest of the spaghetti, sour cream mixture and meat mixture.
14. Sprinkle with Parmesan cheese.
15. Bake 35 minutes or until heated through.
Cousin Arlene’s Spaghetti Lasagna
8 ounces uncooked spaghetti or other thin pasta
1 tablespoon butter1 clove garlic, finely chopped*
1 pound 90% lean ground beef
1 teaspoon sugar
Salt and black pepper
2 cans (8 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 cup (8 ounces) sour cream
1 package (3 ounces) cream cheese, softened
6 green onions, chopped**
¼ cup grated parmesan cheese
*I used the garlic out of the jar
** I used onion powder
Directions
1. Preheat oven to 350*
2. Cook spaghetti in a large saucepan of salted boiling water until almost tender. Drain and set aside.
3. Meanwhile, melt butter in a large skillet over medium heat. Add garlic; cook and stir 1 minute.
4. Add ground beef and sugar; season with salt and pepper.
5. Cook and stir until browned; drain fat.
6. Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.
7. Meanwhile, beat sour cream and cream cheese in medium bowl until smooth.
8. Stir in green onions.
9. Spread ½ cup meat sauce in 2 quart casserole to prevent noodles from sticking.
10. Add half the spaghetti.
11. Add half the sour cream mixture.
12. Add half the meat mixture.
13. Add the rest of the spaghetti, sour cream mixture and meat mixture.
14. Sprinkle with Parmesan cheese.
15. Bake 35 minutes or until heated through.
EZ stuffed shells
So here are the shells that Aunt Shantyl had to make herself for her birthday dinner! Haha...poor birthday girl. I told her they were really good after I made them and she wanted to try to make them! I felt bad she cooked her own dinner though. Here's the recipe though!
EZ stuffed shells
1 pound ground beef
1 jar (1 pound 10 ounces) PREGO Traditional Italian Sauce
¾ cup grated Parmesan cheese
1 package (12 ounces) jumbo shell-shaped pasta, cooked and drained
1 cup shredded part-skim mozzarella cheese (4 ounces)
Directions
1. Cook the beef over medium-high heat until well browned, stirring frequently to break up meat.
2. Pour off any fat.
3. Stir 2 cups of the sauce and ½ cup of the Parmesan cheese into the skillet.
4. Cook for 5 minutes or until the meat mixture thickens.
5. Heat the remaining sauce in a 1 quart saucepan over medium heat, stirring often.
6. Spoon the beef mixture into the pasta shells and place on a serving platter (I used a tray lined with foil so clean up would be easy)
7. Serve the filled shells with heated sauce, mozzarella and remaining Parmesan cheese for topping.
Cheesy Chicken & Broccoli Bake
1 pkg. Stove top stuffing mix for chicken
1- 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 pkg (16 oz) frozen broccoli florets, thawed, drained
1 can (10 3/4 oz) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz) velveeta pasterized prepared cheese product, cut into 1/2 inch cubes
Heat oven to 400 F.
Prepare stuffing as directed on package: set aside.
Combine remaining ingredients: spoon into 13 x 9 baking dish. Top with stuffing.
Bake 40 min. or until chicken is done.
1- 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 pkg (16 oz) frozen broccoli florets, thawed, drained
1 can (10 3/4 oz) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz) velveeta pasterized prepared cheese product, cut into 1/2 inch cubes
Heat oven to 400 F.
Prepare stuffing as directed on package: set aside.
Combine remaining ingredients: spoon into 13 x 9 baking dish. Top with stuffing.
Bake 40 min. or until chicken is done.
Tuesday, March 24, 2009
Golden Potato Casserole
I made this last night to go with the Meatloaf and it was delicious!
Golden Potato Casserole
6 large potatoes, peeled and cut into ½ inch cubes
4 cups (16 ounces) shredded cheddar cheese*
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
¼ cup butter, melted
8 green onions, chopped**
Dash salt and pepper
*I didn’t have enough cheddar so I substituted some Colby and Monterrey jack
** I just used onion powder
Directions
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 12-15 minutes or until tender.
4. Drain.
5. In a large bowl, combine the remaining ingredients; gently stir in potatoes.
6. Transfer to a greased 13x9 (dish will be full)
7. Bake, uncovered, at 350* for 40-45 minutes or until bubbly.
8. Let stand for 10 minutes before serving.
Golden Potato Casserole
6 large potatoes, peeled and cut into ½ inch cubes
4 cups (16 ounces) shredded cheddar cheese*
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
¼ cup butter, melted
8 green onions, chopped**
Dash salt and pepper
*I didn’t have enough cheddar so I substituted some Colby and Monterrey jack
** I just used onion powder
Directions
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 12-15 minutes or until tender.
4. Drain.
5. In a large bowl, combine the remaining ingredients; gently stir in potatoes.
6. Transfer to a greased 13x9 (dish will be full)
7. Bake, uncovered, at 350* for 40-45 minutes or until bubbly.
8. Let stand for 10 minutes before serving.
Cinnamon Rolls
1/2 cup instant potato flakes
1 cup water
2 - 1/4 oz packages dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs- lightly beaten
1 cup sugar
1 cup shortening melted (oleo)
1 Tablespoon salt
1/2 cup margarnine softened
1 1/3 cups firmly packed brown sugar
4 teaspoons cinnamon
1/2 cup pecans (optional)
Glaze
2 Cups xx sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla
2 tablespoons cream cheese softened
2 tablespoons butter softened
Stir potato flakes and 1 cup water and microwave for 3 minutes . Stir.
Combine yeast and warm water(2 cups) let stand 5 minutes.
Combine potato, flour(5 cups), eggs, sugar(1 cup white), 1 cup melted oleo, and salt.
Stir in yeast mixture until blended.
Gradually stir in rest flour until soft dough forms.
Cover and let rise 1 hour or until double in size. Away from drafts.
Divide dough in 1/2.
Roll each portion on a lightly floured surface. 15x18 rectangle.
Spread with 1/4 cup of the softened oleo. Save other 1/4 cup for other rectangle.
Sprinkle with 2/3 cup of brown sugar.
Sprinkle with cinnamon.
Sprinkle with pecans if desired.
Roll up starting at long edge.
Cut each roll into 1" thick pieces.
Arrange into 4 9x13 or 8 8x8 pans
Cover and let rise 30 minutes or until doubled in size.
Bake at 375 for 25 minutes or until golden.
Mix ingredients for glaze.
Drizzle with glaze.
Unbaked rolls maybe frozen.
Thaw in fridge 8 hrs.
I love this recipe my Mom gave me. I like the fact you can freeze them and thaw them overnight in refrigerator, and bake fresh the next morning. I wouldn't have to get up so early to make fresh cinnamon rolls. Although, morning is Jeremiahs extra sweet time!
1 cup water
2 - 1/4 oz packages dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs- lightly beaten
1 cup sugar
1 cup shortening melted (oleo)
1 Tablespoon salt
1/2 cup margarnine softened
1 1/3 cups firmly packed brown sugar
4 teaspoons cinnamon
1/2 cup pecans (optional)
Glaze
2 Cups xx sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla
2 tablespoons cream cheese softened
2 tablespoons butter softened
Stir potato flakes and 1 cup water and microwave for 3 minutes . Stir.
Combine yeast and warm water(2 cups) let stand 5 minutes.
Combine potato, flour(5 cups), eggs, sugar(1 cup white), 1 cup melted oleo, and salt.
Stir in yeast mixture until blended.
Gradually stir in rest flour until soft dough forms.
Cover and let rise 1 hour or until double in size. Away from drafts.
Divide dough in 1/2.
Roll each portion on a lightly floured surface. 15x18 rectangle.
Spread with 1/4 cup of the softened oleo. Save other 1/4 cup for other rectangle.
Sprinkle with 2/3 cup of brown sugar.
Sprinkle with cinnamon.
Sprinkle with pecans if desired.
Roll up starting at long edge.
Cut each roll into 1" thick pieces.
Arrange into 4 9x13 or 8 8x8 pans
Cover and let rise 30 minutes or until doubled in size.
Bake at 375 for 25 minutes or until golden.
Mix ingredients for glaze.
Drizzle with glaze.
Unbaked rolls maybe frozen.
Thaw in fridge 8 hrs.
I love this recipe my Mom gave me. I like the fact you can freeze them and thaw them overnight in refrigerator, and bake fresh the next morning. I wouldn't have to get up so early to make fresh cinnamon rolls. Although, morning is Jeremiahs extra sweet time!
South Dakota Meat Loaf
Josiah and I made this last night for dinner and it was delicious! Even Josiah liked it - he said this meat is so good! He actually had seconds! It is super easy to make, it just takes a long time to bake.
South Dakota Meat Loaf
1 egg, lightly beaten
1/3 cup evaporated milk
2 tablespoons Worcestershire sauce
¾ cup quick-cooking oats
¼ chopped onion*
1 teaspoon salt
½ teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 pounds ground beef**
¼ cup ketchup
*I used onion powder
**I just used 1 pound
Directions
1. In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper.
2. Add beef and mix well.
3. Press into a greased 8x4 loaf pan.
4. Bake, uncovered, at 350* for 1 ¼ hours; drain.
5. Spread ketchup over meat loaf.
6. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160*.
7. Let stand for 10 minutes before slicing.
(Note: I used 93/7 hamburger and there was nothing to drain and I didn’t cook it the last 10 minutes b/c I think it would have dried out. I just put the ketchup on and let sit 10 minutes.)
South Dakota Meat Loaf
1 egg, lightly beaten
1/3 cup evaporated milk
2 tablespoons Worcestershire sauce
¾ cup quick-cooking oats
¼ chopped onion*
1 teaspoon salt
½ teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 pounds ground beef**
¼ cup ketchup
*I used onion powder
**I just used 1 pound
Directions
1. In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper.
2. Add beef and mix well.
3. Press into a greased 8x4 loaf pan.
4. Bake, uncovered, at 350* for 1 ¼ hours; drain.
5. Spread ketchup over meat loaf.
6. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160*.
7. Let stand for 10 minutes before slicing.
(Note: I used 93/7 hamburger and there was nothing to drain and I didn’t cook it the last 10 minutes b/c I think it would have dried out. I just put the ketchup on and let sit 10 minutes.)
Our Recipe Adventures
I created this blog so that my sister, mom and I could share our recipes! I love to cook and try new recipes and my sister has started enjoying this passion of mine and I'm so happy to share it with her! Mom... well I think her husband would really enjoy it! (Haha... just kidding... no more bologna sandwhiches?) So I'll get us started...
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