tag:blogger.com,1999:blog-65302463047623532622024-03-12T21:15:14.271-07:00Stephanie and Tecia's Favorite Family Recipesstephnteeshcookhttp://www.blogger.com/profile/01402436971649462300noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-6530246304762353262.post-73574367584278706512013-11-05T11:49:00.001-08:002014-09-12T14:11:48.495-07:00Chicken Chili<br />
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<span style="color: windowtext; font-family: "Comic Sans MS";"><strong><span style="font-size: x-large;">Chicken
Chili</span></strong></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">By Deanna Smith<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">2
cans black beans drained <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">2
cans red beans drained <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">2
cans corn drained <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">2
cans diced tomato's<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">2
cans tomato sauce<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">5-8
chicken tenders raw or frozen<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">2-3
packets of Taco seasoning to taste <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">Mix
them all together and cook for about an hour on medium. Take out chicken and
shred with a fork.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">When
ready to eat top with,<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">Add
grated cheese <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">Sour
cream <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "Comic Sans MS";">Frito's
<o:p></o:p></span></div>
Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-57541730784203422262013-10-01T14:49:00.000-07:002013-10-08T14:50:18.392-07:00Soft Carmel Licorice<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Californian FB","serif"; font-size: 16pt; line-height: 115%;">Soft
Carmel Licorice<o:p></o:p></span></b></div>
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<span style="font-family: "Californian FB","serif"; font-size: 16pt; line-height: 115%;"><o:p> </o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">1 Can sweetened condensed milk<o:p></o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">1 Cup butter<o:p></o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">2 Cups sugar<o:p></o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">1 ½ cups Karo syrup<o:p></o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">½ tsp. salt<o:p></o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">Bring to a Boil; cook to 230˚ stirring constantly.
Remove from heat and stir in ¾ tsp. of Anise Oil or (Cinnamon, marshmallow, or
any loran flavorings dram) and 1 tsp. black/ preferred color. Stir well and pour
into a 9x13 buttered pan.<o:p></o:p></span></div>
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<span style="font-family: "Californian FB","serif"; font-size: 14pt; line-height: 115%;">*Sandy Field<o:p></o:p></span></div>
Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-46320211143193961282012-06-11T18:09:00.000-07:002012-06-11T18:09:47.222-07:00Groovy Cupcakes<div class="separator" style="clear: both; text-align: center;">
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The kids wanted to make cupcakes and I thought: why not make them really bright and fun?! So, I pulled out the food coloring and this is what they looked like! The kids loved them even more than "regular" cupcakes!! Soooo bright and colorful!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-54628029624684150692011-06-24T13:36:00.000-07:002011-06-24T13:37:44.717-07:00The World's Best BubblesI found this online and though it might be fun!<br /><br />1 1/2 quarts of water<br />1/2 cup light corn syrup<br />1 cup liquid dish soap<br />Mix water and corn syrup until completely blended. Slowly stir in soap. Will last several weeks in an airtight containerTeciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-70017310427473210452011-04-16T20:45:00.000-07:002011-04-16T20:47:16.344-07:00Balsamic and Strawberries with Mascarpone CheeseYes, I am aware of how this sounds, but it really is super!!! Please please please try this!!!<br />
<br />
1/3 C Balsamic Vinegar<br />
2t plus 4T Sugar<br />
1/2 t fresh lemon juice<br />
1/2 C chilled mascarpone cheese<br />
1/2 C chilled whipping cream<br />
1/2 t vanilla<br />
3- 1 pint strawberries hulled and halved<br />
<br />
<div class="instruction">Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.) </div><div class="instruction">Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours. </div><div class="instruction">Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally. </div><div class="instruction">Divide berries and syrup among 6 bowls. Top with mascarpone mixture. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-75945565896409761192011-03-03T20:49:00.000-08:002011-03-03T20:49:50.059-08:00Brown Sugar CakeStephanie Reece<br />
<br />
Need a quick pot-luck cake or a quick mid-week, after work cake? This is your baby!!<br />
<br />
1 pkg (2 layer size) yellow cake mix<br />
1 pkg (3.4 oz) vanilla instant pudding <br />
4 eggs<br />
2/3 C sour cream<br />
1/2 C oil<br />
2/3 C water<br />
1 C packed brown sugar<br />
1 C chopped walnuts or pecans<br />
2t powdered sugar<br />
<br />
Preheat oven to 350*. Beat first 6 ingredients 3 min or until well blended. Add brown sugar, nuts. Mix well. Pour in well greased bundt pan for 60 min or until a toothpick inserted comes out clean. Cool cake in pan for 15 min., then invert onto plate and sprinkle powdered sugar on top. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-69573669622220234392011-01-17T21:38:00.000-08:002011-02-02T21:15:08.522-08:00Peanut SauceAfter a few years and many failed tries and trying to make this yummy dipping sauce I happened to be in the right place at the right time. We usually bought our peanut sauce from a Thai restaurant and the lady that made it (would never share the recipe) would always call Steve "Mr. Peanut Sauce" cause we were there a lot just for the sauce. I'm so happy to share it all with you.<br /><br /><div align="left"></div><div align="left">2 Tablespoons Tamarind Liquid</div><div align="left">4-5 Tbs. Chunky Peanut butter</div><div align="left">1-2 Tbs. Red curry paste</div><div align="left">6 Tbs. Sugar</div><div align="left">4 Tbs. Fish sauce</div><div align="left">1 1/2 cups Coconut Milk</div><div align="left"></div><div align="left">Directions:</div><div align="left"></div><div align="left">1- In saucepan add coconut milk & heat it up at Medium heat.</div><div align="left"></div><div align="left">2- Stir in curry paste & break into small pieces and mix well.</div><div align="left"></div><div align="left">3- When you see red oil simmering to the top, add peanut butter, sugar, fish sauce, and tamarind liquid.</div><div align="left"></div><div align="left">4- Stir. </div><div align="left"></div><div align="left">** Add water if to thick, few tsp.</div><div align="left"></div><div align="left">Needs to be Salty sweet and Sour</div><div align="left"></div><div align="left">We use this to dip our Sticky rice and Chicken Satay!! YUM!</div>Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-29114021527046262942011-01-03T21:41:00.000-08:002011-01-04T01:26:05.038-08:00Super NachosMy two VERY dear friends, Melody and Abbey married brothers. This is a family recipe of theirs that their moms made for them and now, these two make it too. I think there is something sweet about your spouse cooking something for you that your mom used to make you. It shows thoughtfulness. On a side note: these two married big time hunting enthusiasts, so more times than not the meat in this dish is usually from a deer!!<br />
<br />
1 box Velveeta cheese<br />
1 lb. ground beef<br />
1 sm can diced green chilies<br />
1 can cream of mushroom soup<br />
1 can cream of chicken soup<br />
1 lg can of red enchilada sauce or an envelope of red enchilada sauce and mix your own<br />
<br />
*Brown meat and drain fat. Combine all ingredients in a crock pot and heat through. Turn on warm and eat with tortilla chips!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-19774275846178909202010-11-24T20:36:00.000-08:002010-11-24T20:36:51.879-08:00Pretzel SaladStephanie Reece <br />
<br />
Whenever I tell anyone about this dish I get very strange looks...very, very strange looks! I used to turn my nose to it too...until I got the nerve to make it one day...and I am glad I did!! Its really, very good. So, just build up the nerve to try this. You wont be sorry!!<br />
<br />
Bottom layer:<br />
2C crushed pretzels<br />
3T Sugar<br />
3/4C melted butter<br />
<br />
Middle layer:<br />
1C Sugar<br />
1 sm can of crushed pineapple, drained<br />
8 oz pkg of cream cheese, softened<br />
1 tub of cool whip<br />
<br />
Top layer:<br />
2- 3oz pkg of Raspberry jello<br />
1pkg frozen raspberries<br />
<br />
Directions: (This is built in layers)<br />
*Combine crushed pretzels, sugar, and melted butter in bowl. Mix to combine. Spread out into a 9x13 in. baking pan. Bake at 400* for 5-7 min. Careful not to let the pretzels/butter mixture burn! Set aside to cool.<br />
Next, combine the sugar, crushed pineapple and cream cheese in bowl and mix with beaters until combined. Gently fold in tub of cool whip and spread on top of cooled pretzel mixture. Cover and place in refrigerator. <br />
Meanwhile, combine raspberry gelatin with 2 C boiling water and stir until dissolved. Add frozen raspberries. Stir to combine and refrigerate for approx 20-25 min or until gelatin is partially set. Remove from fridge and spread gelatin mixture on top of cool whip/cream cheese mixture. Cover and refrigerate for at least 1 hr or until top layer is fully set.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-77055745424648084942010-11-03T20:22:00.000-07:002010-11-03T20:25:53.561-07:00Chocolate Zucchini CakeI got this from one of my Mission Companions Marnee Theurer and it is so Yummy! The kids didn't figure out it had Zucchini until after they liked it!!<br /><br /><br />Chocolate Zucchini Cake<br />4oz. Unsweetened Bakers Chocolate (or less)<br />1/2 c. oil<br />1/2 c. Margarine or butter<br />2. c Sugar<br />3 eggs<br />1tsp. vanilla<br />2c. flour<br />1/2 c. Cocoa<br />2 tsp. baking soda<br />2 tsp. baking powder<br />1 tsp. salt<br />1/3 c. buttermilk<br />3 c. zucchini<br /><br />Melt oil and bakers chocolate and set aside to cool. Mix butter, eggs and vanilla stir in chocolate when cool. Mix dry ingredients and add to chocolate mixture (mix well). Then stir in buttermilk and zucchini pour in cake pan bake at 350 for 40 minutes. (You'll probably need to adjust this time and temp I had to go a lot longer to get the middle to cook I think next time I make it I'll decrease the heat and increase the cook time.)<br /><br />Fudge Frosting<br /><br />1 cube butter or margarine<br />1/3 heaping cup of cocoa<br />1 tsp vanilla<br />1/3 c. milk<br />3 cups + of powder sugar<br /><br />Melt margarine and cocoa till smooth. Add vanilla and milk then sugar to consistency you like.<br /><br />Enjoy!!Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-47453763038163681132010-11-02T20:39:00.000-07:002011-01-27T06:49:08.177-08:00Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_cEUNUzPNxMQ/TNDZIqIHFVI/AAAAAAAAAtw/jl5ygOrq2nc/s1600/107_1027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/_cEUNUzPNxMQ/TNDZIqIHFVI/AAAAAAAAAtw/jl5ygOrq2nc/s320/107_1027.JPG" width="320" /></a></div><br />
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<br />
1 1/2 C shortening<br />
1 1/2 C sugar<br />
2 t. salt<br />
4 eggs<br />
2 C milk<br />
8 C flour<br />
2 T yeast<br />
1/2 C water<br />
<br />
<br />
<br />
*Scald milk for 5 min. then cool. Mix flour and yeast in large mixing bowl. Add the rest of the ingredients, adding milk and water last. Mix until dough pulls apart from edges, adding more flour if needed. Let rise until doubled in size, punch down and divide dough into 2 equal portions. Roll out in rectangle shape. Spread 1/4C soft butter on each rectangle piece of dough and sprinkle on cinnamon-sugar mixture. Roll up and with dental floss or string cut 12 pieces of each log and lay cut side down on greased baking sheet. Let rise again, until doubled and bake at 350* for 25 minutes. Frost with frosting after cooled. <br />
<br />
Notes: After cinnamon rolls have been cut, place 8-12 in a round aluminum container and place lid on or seal with tin foil and freeze. Then, pull out allow to thaw and rise then bake at 350* for 25 min. You can also bake them, frost them, cool them then freeze them. Just pull them out of the freezer and warm in a 250* oven for 15 min. <br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6530246304762353262.post-72817969760516992772010-11-02T09:55:00.000-07:002010-11-02T09:56:33.152-07:00Sugar CookiesSugar Cookies<br />Carol Mcclain<br /> <br />2 Cups butter<br />2 Cups sugar<br />6 Eggs<br />4tsp. Vanilla<br />6tsp Baking powder<br />7 Cups flour<br /><br />Cream together wet ingredients with sugar. Then add dry ingredients roll out and cut in to shapes. <br />Bake @ 350© for 8-10 minutes<br />Frost and DecorateTeciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-25105522815668075762010-11-01T21:06:00.000-07:002010-11-01T21:09:20.776-07:00The BEST Vegetable DipVegetable Dip<br /><br />2 cups sour cream<br />2 cups mayo<br />2 Tbsp. Bon Appetite<br />2 Tbsp. Dill weed<br />2 Tbsp. Onion flakes<br />1- Tbsp. Parsley flakes<br />Shake of pepper<br /><br />Just mix all together! Best after it's been in the fridge for a few hours.Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-56668408320096143422010-11-01T20:58:00.000-07:002010-11-01T20:59:39.371-07:00Cabbage SaladCabbage Salad<br />Sally Antonino<br /><br />Lg. bag coleslaw<br />1 bunch chopped green onion<br /><br />Dressing:<br />1/3 cup oil<br />¼ cup sugar<br />½ tsp. salt<br />½ tsp pepper<br />3 Tbsp. rice vinegar<br /><br />Dry Mix: Add just before serving<br /><br />3 pkg. Ramon noodles<br />½ cup slivered/sliced Almonds (optional)<br />1 cup sunflower seeds<br /><br /><br />This is a very easy recipe you can just eyeball how much salad you will need and add the dressing to taste you don’t have to use a whole bag or coleslawTeciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-77610749542848420622010-11-01T20:56:00.000-07:002010-11-01T21:00:26.286-07:00Crab SaladCrab salad<br />Sally Antonino<br /><br />16oz bag of Noodles (mosticolli)<br />1 cup slice green onion<br />1 ½ Tbsp. dill weed<br />½ tsp. garlic salt<br />Pepper to taste<br />1 pkg. imitation crab meat<br />1 cup dressing<br /><br />Dressing:<br />1 cup mayo<br />1 cup buttermilk<br />1 packet ranch<br /><br />Cook noodles rinse with cold water. Mix in dressing if seems to dry add more dressing.Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-64036071385261553142010-09-07T23:38:00.000-07:002010-09-07T23:38:09.771-07:00Apple CrispApple Crisp One night when I was up late, watching t.v., I caught an episode of "the best thing I ever ate…" on Food Network (my favorite channel!). One of the chefs was going on and on about this apple crisp she had at a restaurant and the thing looked AMAZING!! They don't give out the recipe, but they do tell what they add and the process in which they do it in, yay! SO, I created it. And, in my opinion, it's more of an apple pie than a crisp…but whatever! It's delish!! <br />
<br />
Phyllo dough 8 sheets<br />
4T butter, melted <br />
4-6 granny smith apples peeled, cored <br />
1 ½ C. Cinnamon sugar <br />
2 ½ C golden raisins soaked in spiced rum (optional) <br />
2 C. sour cream <br />
½ C. Rose water (regular water is o.k. too!) <br />
Whip cream <br />
<br />
*Defrost phyllo dough according to package directions. Butter the bottom and sides of a 9x13 baking dish. Butter both sides of phyllo dough with melted butter and lay down one by one in baking dish, repeat this four times. Peel, core and thinly slice apples then toss them with the cinnamon sugar so it is evenly coated. Place apples on top of phyllo dough, sprinkle raisins over apples. Combine sour cream and rose water and spread on top of apples. Bake @350* until bubbly. When apple mixture is hot and bubbly remove from the oven and layer phyllo dough with melted butter on both sides again times 4. Bake until golden brown. Serve with fresh whip cream or a side of vanilla ice cream. Just in time for fall weather, make this soon!! Enjoy!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-46775283227258080062010-08-27T12:33:00.000-07:002010-08-29T20:46:42.739-07:00Tomato Frito SaladThis is our family favorite<br />Tecia Brinkerhoff<br /><br />5-7 Homegrown fresh tomatoes<br />1 Green bell pepper<br />1-2 Green onions<br />1 Sweet Honey Catalina dressing<br />1 Bag of Frito's<br /><br />You need to dice up the tomatoes, green pepper, and green onions. This salad is all about taste so really add peppers and onions to taste and the sweet honey Catalina dressing.<br />Store in fridge and add Frito's as you serve.<br />This is a very refreshing and perfect summer salad that you will love and make over and over.Teciahttp://www.blogger.com/profile/09624421836078234936noreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-49805639664890645462010-07-18T08:37:00.000-07:002010-07-18T20:36:55.786-07:00Fast, yummy skillet herb breadStephanie Reece<br />
<br />
1 tube refrigerated biscuit dough<br />
1-2 T herbs such as rosemary, sage, etc.<br />
Kosher salt<br />
1-2 T butter<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_cEUNUzPNxMQ/TEMff_FNRCI/AAAAAAAAAqU/7MGv1jk4RQc/s1600/107_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_cEUNUzPNxMQ/TEMff_FNRCI/AAAAAAAAAqU/7MGv1jk4RQc/s320/107_0326.JPG" /></a></div>* cut each biscuit into 4 pieces. In a small 8in skillet melt butter and add the herbs. Remove from heat and place the biscuit pieces over the butter and herbs. Bake at temp on package (usually 350*-375*) for 10-13 min or until golden brown on top. Remove from oven and invert onto a serving plate, and immediately sprinkle with kosher salt.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-4711241952718681052010-05-12T19:37:00.000-07:002010-05-12T19:37:38.503-07:00Po' Boy SandwichesStephanie Reece <br />
<br />
My Dad makes these awesome ground beef sandwiches. They are simple and delicious and cheap! I dont make them very often, but when I do, they are always a crowd pleaser!<br />
<br />
Ingreadients<br />
<br />
1-2 lbs ground beef<br />
2-4 hard sandwich rolls<br />
onion<br />
green pepper<br />
mozzarella cheese<br />
salt/pepper<br />
garlic salt<br />
<br />
**Dice onions and pepper and add to ground beef. Add salt, pepper and garlic salt. Cook until beef is done and vegetables are tender. Drain fat; set aside. Cut rolls in half and toast under broiler. Add meat to rolls, top with shredded cheese and place under broiler again to melt cheese. Take out when melted and enjoy! YUM! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-74037629670992026932010-04-26T10:07:00.000-07:002010-04-26T10:07:15.169-07:00Talia's Hot Tamale popcornTalia loves popcorn and she loves Hot Tamales...so here is her recipe combining the two!<br />
<br />
8C. popped corn<br />
1C corn syrup<br />
1 stick of butter<br />
1 box hot tamales<br />
<br />
*Put butter and corn syrup in pot and melt. Add the candy and stir until most are melted and you have a nice red color. Bring to a boil and boil for 2-3 min. Add to popcorn, stir, enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-3731116406851697022010-03-13T21:31:00.000-08:002010-03-13T21:31:04.374-08:00Aunt Judy's Peanut Butter Bars #2 Judy has a couple of really yummy PB bar recipes. This is one of them!<br />
<br />
Cookie: <br />
3/4 C butter <br />
1 C Sugar<br />
1 C Brown Sugar<br />
2 Eggs<br />
1 T Vanilla 3/4 Peanut Butter<br />
3/4 t baking soda <br />
<br />
1/8 salt<br />
1 1/2 C flour<br />
1 1/2 C quick cooking oats<br />
<br />
Frosting:<br />
1 C powdered sugar<br />
2-3 T milk<br />
1 t vanilla<br />
1/2 cube butter<br />
2-3 T cocoa powder <br />
**Add more milk and/or cocoa powder to taste and consistency of your liking<br />
<br />
Directions:<br />
Beat butter and sugars together until fluffy. Add eggs and vanilla and peanut butter; beat well. Mix dry ingredients together and add to butter mixture. Spread evenly in sheet pan and bake at 325* for 10 min. While cookie is cooking, make frosting. Let cool, then frost.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-40853618354737834802010-03-08T15:43:00.001-08:002010-03-08T15:43:56.613-08:00Mushroom Soup<ul class="ingredients" id="ingredients-40159"><li>3 Tablespoons Olive Oil</li>
<li>1 whole Small Carrrot, Finely Minced</li>
<li>1 whole Celery Stalk, Finely Minced</li>
<li>1 Tablespoon Garlic, Crushed And Minced</li>
<li>1 pound White Mushrooms, Sliced Thin</li>
<li>4 ounces, fluid Chablis White Wine (optional)</li>
<li>4 ounces, fluid Tomato Juice</li>
<li>4 ounces, fluid Chicken Broth</li>
<li>1 pint Heavy Whipping Cream</li>
<li>1 cup Parmesan Cheese, Freshly Grated</li>
<li>1 teaspoon Cornstarch</li>
<li>¼ cups Water</li>
<li>1 pinch Salt And Pepper, to taste</li>
</ul><h1 class="img h1-preparation-instructions">Preparation Instructions</h1>Heat oil, over medium heat, in a large deep pot. <br />
Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first. You probably already knew that … I’m just sayin’.) Next, add your garlic, right as the carrots and celery start to cook down.<br />
Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.<br />
Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.<br />
Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.<br />
Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.<br />
Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!<br />
Note: this recipe can be easily doubled, which you may want to do anyway, cause it won’t last long if you have to share it!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-7354308630623579212010-03-03T21:21:00.000-08:002010-03-03T21:29:38.527-08:00Sausage and eggplant stuffed shells<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cEUNUzPNxMQ/S49FF1DnvpI/AAAAAAAAAlw/ZqzMhIQRiFk/s1600-h/103_0150.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_cEUNUzPNxMQ/S49FF1DnvpI/AAAAAAAAAlw/ZqzMhIQRiFk/s320/103_0150.JPG" alt="" id="BLOGGER_PHOTO_ID_5444646440958148242" border="0" /></a><br />Or, as I like to call it: "The recipe that will get you married"! Seriously people, I cant even begin to tell you how amazing this dish is. But, be warned! It takes a lot of time to prepare and if you dont multi-task well in the kitchen, your not going to do well with this dish. I found this on food network from Emirl Lagasse. I changed it a little.<br />Now, please make this as fast as possible!<br /><br />Ingredients<br /><br /> * 2 tablespoons olive oil<br /> * 3/4 lb Italian sausage, casings removed<br /> * 2 cups chopped onion<br /> * 1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)<br /> * 1 1/2 teaspoons salt<br /> * 3/4 teaspoon crushed red pepper<br /> * 2 tablespoons minced garlic<br /> * 1/2 cup ricotta or mascarpone cheese<br /> * 12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)<br /> * 1 cup freshly grated Parmesan<br /> * 1/2 (12-ounce) package jumbo pasta shells (about 18 shells)<br /> * 2 cups Italian crushed tomatoes<br /> * 2 cups heavy cream<br /> * 1/4 cup finely chopped fresh basil leaves<br /> * 2C grated fontina or Mozzarella cheese<br /><br />Directions<br /><br />In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.<br /><br />When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese. Stir to combine well.<br /><br />Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.<br /><br />Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.<br /><br />In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.<br /><br />Preheat the oven to 350 degrees F.<br /><br />Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-38829088872193636652010-03-03T21:06:00.000-08:002010-03-03T21:18:40.072-08:00Chicken Pot PieStephanie Reece<br /><br />1 rotisserie chicken<br />1 can cream of chicken<br />1 bag frozen carrots and peas<br />1 box refrigerated pie crust<br /><br />Pull meat from chicken and shred and put in a large mixing bowl. Add the cream of chicken and the frozen carrots and peas. Mix all together and set aside. Place one pie pastry in the bottom of your pie pan and cut it to fit. You should have about a 9" circle; discard the trimmings. Place chicken mixture into the pie plate. Place the 2nd pie round on top and crimp around the edges to seal. Cut a few slits in the top and do and egg wash. Bake at 350* until golden brown on top.<br /><br />**Variation**<br />Cut the pie rounds into 4 pieces. Place enough of the chicken mixture in the middle of the square to be able to seal it with the edges of a fork. With 2 pie rounds you should be able to make 4 hot-pocket type chicken pot pies. I immediately wrapped them in foil and froze them. They made an easy dinner on a busy night! Do the same egg wash and bake until golden.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6530246304762353262.post-43286434996254008782010-03-03T18:24:00.001-08:002010-03-03T18:42:44.250-08:00Gel PackA Mom from preschool told me about this today and I just had to share. I hate buying those expensive gel-type freezer packs. They are expensive! Here is a cheap way to make your own. Im going to stock my freezer with a few of these!<br /><br />2/3C rubbing alcohol<br />2C Water<br /><br />*Mix together and freeze! Too easy and almost free!Unknownnoreply@blogger.com0