tag:blogger.com,1999:blog-2053283523209852072024-02-20T10:02:39.781-08:00Brooke BitesUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-205328352320985207.post-2096835531048771382010-08-04T09:45:00.000-07:002010-08-04T10:04:13.998-07:00Soft and Flavorful CornbreadI have always loved cornbread (what is not to like, right!) All cornbread recipes are not created equal though. I have tried several and of all the recipes I have tried this one is by far the best! Thanks Brandy for bringing this dish to my house and introducing this recipe to me! It has a little of everything and just enough of the right things. I grind my own corn to make the cornmeal, which if you haven't done this you are missing out, but you can use store bought cornmeal. I also grind my own wheat, again you can use store bought. If you can grind your own, it is better, but go with what you can do! Enjoy!<br /><br />1/2 c cornmeal<br />1 1/2 c flour (half white, half wheat)<br />2/3 c sugar<br />1/2 tsp salt<br />1 tbs baking powder<br />1/4 c oil<br />1/4 c applesauce<br />2 eggs<br />1 tbs honey<br />3 tbs melted butter<br /> 1 1/4 c milk<br /><br />Combine all ingredients. Do not overmix! Bake 350 degrees, 25-35 min. Do not overcook!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-65921169673688990342010-07-27T14:41:00.000-07:002010-07-27T14:54:16.027-07:00Soft and Fabulous Sugar CookiesThese sugar cookies are absolutely fabulous. From the super soft cookie to the delightful frosting, it is sure to please. Super easy to make and even easier to devour!<br /><br /><strong>Sugar Cookies</strong><br /><br />6 cups flour<br />1 tsp soda<br />3/4 tsp salt<br />1 cup butter<br />2 cups sugar<br />2 eggs<br />1 cup buttermilk<br />2 tsp vanilla<br />2 tsp almond extract<br /><br />Mix together flour, soda, and salt and set aside. Cream butter, sugar and eggs. In a separate bowl, combine buttermilk, vanilla and almond extract. Alternate adding the dry ingredients and wet ingredients to the butter mixture. Add more flour if dough is too sticky. Chill. Roll out dough with powdered sugar and flour to about 1/4 in. Cut into shapes. Bake 8 min in 350 degree oven. Do not overcook.<br /><br /><strong>Frosting</strong><br /><br />1/2 cup butter<br />4 cups powdered sugar<br />1 package cream cheese<br />1/2 tsp vanilla<br />1/2 almond extract<br />dash salt<br />water as needed for desired consistency<br /><br />Mix all ingredients and frost cookies! Yum Yum!<br /><br />*The frosting needs to be refrigerated. So if you frost the cookies you will need to refrigerate them. I ususally frost the cookies as we eat them and keep the frosting in the fridge. I like the frosting gooey anyway and not set.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-205328352320985207.post-44159102283346568252009-11-13T08:09:00.000-08:002009-11-13T08:19:48.125-08:00Chicken Taco SoupThis is a super easy soup to make. You can spice it up depending on what kind of taco seasoning you use. If you buy "Hot" taco seasoning you will definitely turn up the heat. I usually add half the packet then taste it and decide if it needs more. This one is easy to make according to your liking. I usually buy the rotisserie chicken at Costco because it is super easy, already cooked and makes flavorful tender chicken especially for soups (oh yea, then you have leftover chicken to use the next day.) I usually serve this soup with chips and shredded cheese.<div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; border-collapse: collapse; font-size: 13px; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "> <u style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "><span id="lw_1257371696_0" class="yshortcuts" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "><span class="yshortcuts" id="lw_1258059950_15" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; cursor: pointer; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; background-position: initial initial; ">Chicken Taco Soup</span></span></u></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "> </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">1 can black beans, rinsed and drained</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">2 1/2 c. chopped, cooked chicken</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">1 can Mexicorn (corn with <span id="lw_1257371696_1" class="yshortcuts" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; border-bottom-style: none; background-color: transparent; cursor: pointer; "><span class="yshortcuts" id="lw_1258059950_16" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">red & green bell peppers</span></span>) don't drain</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">2 cans <span class="yshortcuts" id="lw_1258059950_17" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; border-bottom-style: dashed; border-bottom-width: 1px; border-bottom-color: rgb(0, 102, 204); cursor: pointer; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; background-position: initial initial; ">cream of <span id="lw_1257371696_2" class="yshortcuts" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; border-bottom-color: rgb(0, 102, 204); border-bottom-width: 1px; border-bottom-style: dashed; cursor: pointer; ">potato soup</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">1 4oz. can diced green chilis</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">3 c. <span id="lw_1257371696_3" class="yshortcuts" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "><span class="yshortcuts" id="lw_1258059950_18" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; border-bottom-style: dashed; border-bottom-width: 1px; border-bottom-color: rgb(0, 102, 204); cursor: pointer; ">chicken broth</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">1/2 packet <span id="lw_1257371696_4" class="yshortcuts" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; border-bottom-color: rgb(0, 102, 204); border-bottom-width: 1px; border-bottom-style: dashed; cursor: pointer; "><span class="yshortcuts" id="lw_1258059950_19" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; cursor: pointer; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; background-position: initial initial; ">taco seasoning</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">8oz. <span id="lw_1257371696_5" class="yshortcuts" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "><span class="yshortcuts" id="lw_1258059950_20" style="line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">sour cream</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "> </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; ">Add all ingredients except sour cream to crock pot and cook on low 4-6 hours or on stovetop until heated through. Stir in sour cream before serving.</div></span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-92116384111258735942009-10-21T13:42:00.000-07:002009-10-21T13:47:48.068-07:00Eileen's Pumpkin RollThis is my absolute favorite dessert (especially during the holiday season!) I remember hiding it in the fridge when I was young so no one else could have any (always behind the mustard in the door). I have tasted many different recipes and this is by far the best one ever. This recipe is from my mom's friend who used to always make it for us growing up! Yummy!!<div><span class="Apple-style-span" style="font-family: Verdana; font-size: 12px; color: rgb(51, 51, 51); line-height: 18px; "><ul style="margin-top: 1.5em; margin-bottom: 1.5em; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; position: relative; z-index: 0; "><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; "><span class="Apple-style-span" style="text-decoration: underline; ">Cake</span>:</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">3 Eggs</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">1 cup Sugar</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">1 tsp vanilla</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">2/3 cup Pumpkin</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">3/4 cup All-purpose flour</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">1 teaspoon Baking powder</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">2 teaspoons Cinnamon</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">1/2 teaspoon Nutmeg</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">1/2 teaspoon Salt</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">.</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; "><span class="Apple-style-span" style="text-decoration: underline; ">Filling</span>:</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">8 ounces Cream cheese -- softened</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">4 tablespoons Butter</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">1 cup Powdered sugar</li><li class="ingredient" style="font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 18px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; list-style-type: disc; ">2 teaspoons Vanilla</li></ul><div>In large bowl, combine eggs and sugar and vanilla, mix well. Add pumpkin, mixing until blended.<p style="margin-top: 1.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; ">In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.</p><p style="margin-top: 1.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; ">Bake at 375 ° for 10-12 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.</p><p style="margin-top: 1.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; ">While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. </p><p style="margin-top: 1.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: inherit; ">Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well for up to 2 months.</p></div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-5194877150658223542009-10-08T13:11:00.000-07:002009-10-08T13:35:41.826-07:00Taco SkilletThis was my absolute favorite meal when I was pregnant with my first child. I craved hamburger (I probably needed protein) and this was what I always wanted to eat. Amos is still a little burnt out be<span class="Apple-style-span" style="font-size:medium;">cause we had it so much, </span>but I still love it!<span class="Apple-style-span" style="font-family:georgia;"> Serve with or without sour cream and it goes great with lime rice (see previous post). Yum Yum!!</span><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial, verdana, helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:medium;">1 pound ground beef<br />1 can Tomato Soup<br />1/2 cup salsa (I use Pace medium and puree in blender for less chunks, but leave as is if you prefer chunks)<br />1/2 cup water<br />6 flour tortillas, cut into 1-inch pieces<br />1/2 cup shredded Cheddar cheese</span></span></div><div><span class="Apple-style-span" style="font-family:arial, verdana, helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, verdana, helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size:11px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Top with the cheese. </span></span></p></span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-73090414695407660072009-09-25T08:41:00.000-07:002009-09-25T08:55:46.704-07:00Pasta with Cheesy Tomato Cream SauceThis is one of my favorites (and Kellie loves it as well as long as I tell her it's Mac-N-Cheese, according to her all pasta is Mac-N-Cheese). Hope you all enjoy it!<br /><br />2 tbls olive oil<br />3 garlic cloves, minced (I use 1 tsp minced garlic from the jar)<br />1 jar spaghetti sauce<br />1/2 cup parmesan cheese<br />1/2 cup cream<br />1/4 cup low-fat ricotta cheese<br />1/2 tsp dried basil<br />1/4 tsp salt<br />1/4 tsp pepper<br />1/4 tsp red pepper<br />Pasta of choice (I use either Penne, Bowtie or Spaghetti noodles)<br /><br />1. Heat oil in a medium saucepan over medium heat. Cook and stir garlic until you smell the aroma (usually about 15 seconds). Remove from heat and add spaghetti sauce, parmesan cheese, cream, ricotta, basil, salt, pepper, and red pepper. Cook over low heat until the sauce thickens, 10-15 minutes.<br /><br />2. Meanwhile cook pasta according to package directions. Drain.<br /><br />3. Serve sauce over pasta with additional parmesan cheese sprinkled on top.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-205328352320985207.post-77919829449869689882009-09-16T13:56:00.000-07:002009-09-16T14:19:19.986-07:00Nancy's Chicken Tortilla SoupThis soup is very easy to prepare, it can be made ahead of time to sit in a crockpot or last minute on the stove top. Everytime I fix this soup for dinner I am asked if we can have it every week. Amos is always making that noise people make when they like what they are eating, you know... that kind of groaning noise, which I am sure he will deny if you ask him.<div><br /></div><div>Top this soup with sour cream, cheese, crisp cut up tortilla strips (either fried or baked), or tortilla chips. This soup is also great for leftovers. I like to serve it over cheese enchiladas (use the soup as the enchilada sauce).</div><div><br /></div><div>2 cups chicken stock (I use "Better than Bullion" mixed with water)</div><div>2 cans Green Chile Enchilada Sauce</div><div>2 cans Corn</div><div>2 cans Pinto Beans</div><div>2-3 cups shredded cooked chicken (I buy the already cooked whole chicken from Costco, which gives it a boost of flavor and tenderness and not to mention ease)</div><div>1/2 cup uncooked white rice (cook according to package directions, usually 1 cup water to 1/2 cup rice, add just before serving)</div><div><br /></div><div>That's pretty much it. If you can open a can you are pretty much done. Don't drain any of the liquid in the cans just open and pour into a large pot or crockpot and heat through. Add the rice just before serving because if added too early it will become mush and soak up all the liquid in the soup. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-205328352320985207.post-73642478577837937602009-09-13T16:49:00.000-07:002009-09-13T17:03:20.528-07:00Lime RiceI use this rice for just about anything. Add to enchiladas, burritos, navajo tacos, or just use as a side dish with about any main dish. Add shredded cooked chicken to make it a main dish. I make this often enough that I use bottled lime juice in place of fresh limes because who really has fresh limes on hand all of the time?<div><br /></div><div>1 cup uncooked white rice</div><div>2 cups chicken broth (I use "Better than Bullion" chicken base mixed with water)</div><div>1/4 tsp salt</div><div>Juice of 1/2 lemon (1 tsp bottled lime juice, more if you want a stronger lime flavor)</div><div>2 tbls butter</div><div>1/4 tsp ground cumin</div><div>2 tbls chopped fresh cilantro (optional, very optional at my house because I don't really like it)</div><div><br /></div><div>Combine rice, broth and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat to a simmer and add the lime juice, butter, cumin and cilantro (but who would want to add cilantro?). Stir, cover, and simmer 15-20 minutes, until rice is tender.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-74638903747774064362009-08-23T21:48:00.000-07:002009-08-23T21:52:19.272-07:00Applesauce JelloThis is the easiest dish to prepare and it is a kid favorite....oh yea, adults love it, too!<div><br /></div><div>Prepare Jello of choice as directed on package except substitute applesauce for the cold water!</div><div><br /></div><div>That's it! Easy and delicious!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-52847596656961590212009-08-20T15:27:00.000-07:002009-08-20T15:44:42.453-07:00My Favorite EnchiladasThis recipe is from "The America's Test Kitchen Cookbook." If you don't have it it is a must to have on hand for just about any recipe you need. I have never been disappointed in anything I have tried from there. I use the sauce for just about any kind of enchiladas; chicken, pork or plain cheese, whatever you like. I like using corn tortillas (homemade are best, but that will be another posting), but flour tortillas will work as well.<br /><br /><br /><strong>Easy Chicken Enchiladas</strong> (Courtesy of "<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FAmericas-Kitchen-Cookbook-Heavy-Duty-Revised%2Fdp%2F193361501X%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1221409357%26sr%3D8-1&tag=momadvice-20&linkCode=ur2&camp=1789&creative=9325%22%3Ecookbook%3C/a%3E%3Cimg%20src="><span style="color:#000000;">The America's Test Kitchen Cookbook</span></a>")<br /><br />3 cups shredded cooked chicken (1.5 pounds)<br />12 ounces sharp cheddar cheese, shredded (3 cups)<br />2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can [after you try the below recipe for the sauce you won't want the store bought kind])<br />1-2 (4-ounce) cans chopped green chiles, drained<br />1/2 cup minced fresh cilantro<br />12 (6-inch) soft corn tortillas<br /><br />Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13" baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.<br /><br /><strong>Fast Enchilada Sauce<br /></strong><br />1 tablespoon vegetable oil (I use canola or olive oil)<br />1 onion, minced<br />1/2 teaspoon salt<br />3 tablespoons chili powder<br />3 garlic cloves, minced<br />2 teaspoons cumin<br />2 teaspoons sugar<br />2 (8-ounce) cans tomato sauce<br />1/2 cup water<br />Pepper<br /><br />Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste. You can strain the sauce to have the authentic smooth sauce or serve chunky style.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-205328352320985207.post-43380757793679583082009-08-17T13:05:00.000-07:002009-08-17T13:16:41.136-07:00Sesame SeedsAnyone having a hard time finding sesame seeds? If you did find them at the grocery store you probably found a small container that cost you $3-$4. Then when the granola recipe calls for 1/4 cup you realize you will use almost the entire container. Don't waste your time trying to find sesame seeds at your regular grocer or your money. Try buying them at a health food store. I found them at Gregory's Wheat Shop in Bountiful. You will get a better product and way more for your money.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-87097977735186233832009-08-14T10:28:00.000-07:002009-08-14T10:47:45.125-07:00French Toast the "Good Kind"<span class="Apple-style-span" style=" line-height: 18px; font-family:'Trebuchet MS';font-size:13px;"><span class="Apple-style-span" style="color:#666666;"><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">Everytime I tell the kids we are having french toast to eat they always say, "Ooohhh are we having the good kind." I always respond, "No I am making it nasty this time." Then they laugh and say, "Yea, the good kind." This recipe is the "Good Kind!" I hope you enjoy it!</span></span></div><div><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 large eggs<br />2 tablespoons unsalted butter, melted<br />1 cup milk<br />1/2 teaspoon vanilla extract<br />1 tablespoon sugar<br />1/2 cup unbleached all-purpose flour<br />1/4 teaspoon salt</span></span></span></span><div><span class="Apple-style-span" style=" line-height: 18px; font-family:'Trebuchet MS';"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/2 - 1 teaspoon cinnamon (depending on how much you like cinnamon, I use the full amount)</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 18px; font-family:'Trebuchet MS';"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">bread of choice (I use whatever I have on hand, which is usually Grandma Sycamore's, for an extra special treat try cinnamon bread with or without raisins...yum!)<br /><br />Unsalted butter for frying<br />(1 tablespoon per batch.)<br /><br />Heat a 10 or 12 inch skillet over medium heat for 5 minutes. Meanwhile, beat the eggs lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour, salt and cinnamon, continuing to whisk until smooth. Soak the bread without over saturating. Pick up the bread and allow the excess batter to drip off; repeat with the remaining slices.<br /><br />Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter to the skillet for each new batch.</span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-205328352320985207.post-34791760029099174552009-08-12T14:00:00.001-07:002009-08-14T10:17:11.079-07:00Zucchini Bread to Die For<div align="left"><div style="text-align: center;">The topping on this bread is what makes this bread go from yummy to unbelievable!</div><br />3 eggs<br />1 cup oil (I use 1/2 cup canola oil and 1/2 cup applesauce)<br />1 cup white sugar<br />1 cup brown sugar<br />2 cups grated zucchini<br />2 teaspoons vanilla extract<br />3 cups all-purpose flour<br />3 teaspoons ground cinnamon<br />1 teaspoon baking soda<br />1/4 teaspoon baking powder<br />1 teaspoon salt<br />1/2 cup chopped walnuts or pecans<br /><br />Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.<br />In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.<br /><br /><strong>Topping</strong><br />3 tablespoon white sugar<br />1 tablespoon cinnamon<br /><br />Mix topping ingredients together and sprinkle on top of batter.<br /><br />Bake for 60 to 70 minutes, or until done.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-205328352320985207.post-9379419772710222382009-08-11T17:18:00.000-07:002009-08-13T21:34:10.492-07:00Granola<div style="text-align: center;">This is a family favorite at our house. We use it as a snack, a cereal, and as smoothie topper. This is one recipe you can feel good about eating because it is good for you!</div><div style="text-align: center;">Enjoy!</div><div><br /></div>3 cups rolled oats<div>1 cup walnuts, chopped</div><div>1/2 cup coconut</div><div>1/2 cup slivered or chopped almonds</div><div>1/4 cup sesame seeds</div><div>1/4 cup sunflower seeds</div><div>1/3 cup oil (I use canola oil)</div><div>1/4 cup maple syrup</div><div>1/4 honey (local if you have allergies)</div><div>1 cup raisins (optional, or substitute another dried fruit)</div><div><br /></div><div>Preheat oven to 325 degrees. Mix oats, walnuts, coconut, almonds, sesame seeds, and sunflower seeds together. Heat oil, syrup, and honey in a small saucepan until warm, then pour over the nut mixture and toss to coat. Spread granola evenly over a large rimmed baking sheat (spray the pan with cooking spray). Bake, stirring every 5 to 7 minutes until the granola is light golden brown, about 15 - 20 minutes. Stir in the raisins (or other dried fruit). Let cool to room temperature. Loosen the dried granola with a spatula and store in an airtight container. </div>Unknownnoreply@blogger.com2