Thursday, December 30, 2010

Joel’s Salsa (not my Joel)

from Sing for your supper
1 can diced tomatoes
1 Jalapeno or Serrano chile, seeded and roughly chopped
1 handful chopped cilantro (however much you prefer- we like lots!)
juice of 1 or 2 limes, depending on how juicy they are
half an onion, roughly chopped
1 small garlic clove, roughly chopped
salt to taste (start with a teaspoon and go from there)
Tony Chacherie’s Cajun Seasoning, to taste (just a little)
1/2 teaspoon Cumin

Put all ingredients in the bowl of a food processor and pulse until everything is well mixed. Taste for seasoning and add extra seasoning or lime juice as needed. Refrigerate for at least 2-3 hours; overnight is best.

*This tastes fantastic with a couple of Chipotle Chilis in Adobo thrown in instead of the fresh Jalapeno – it adds a great smokey flavor!

Pulled Pork Tacos

and yet another one from Sing for your supper
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pork loin (about 1 1/2 pounds), cut into big chunks
1 small onion, peeled and quartered
2 cloves garlic, smashed
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon honey
dash liquid smoke
1 orange, halved and juiced
1 lime, halved and juiced
1 package corn tortillas, warmed

Preheat the oven to 325 degrees.
Mix the oregano, chili powder, cumin, salt and pepper together in a small bowl.
Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato paste, honey, liquid smoke, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas.
*Garnish with shredded cheese, sour cream, lettuce, and cilantro

Don’t even think about serving these without some homemade salsa and guacamole!

Knock-Your-Socks-Off Chicken Enchiladas

another one from Sing for your supper

4 boneless chicken breasts, cooked and shredded (I cooked mine in the crackpot for about 5 hours)
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Yields: 12-15 enchiladas

Mexican Casserole

found this one here...go check out her other recipes

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Tuesday, December 28, 2010

Potatoes Anna

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.

Sunday, December 26, 2010

Boston Brown Bread


1 (15 oz.) box raisins
2 tsp. baking soda
2 tsp. butter
Pour 2 cups boiling water over and Let stand 3 or 4 hours or overnight

2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
2 eggs, beaten
walnuts (optional)

add raisin mixture (liquid and all) and mix thoroughly

divide equally into 6 #2 cans (green bean can size). Bake about 55 or 60 minutes in 350 degree oven. Remove from cans. Good spread with Cream Cheese

Friday, December 24, 2010

Cheesy Mashed Potato Casserole

I found this here

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Thursday, December 23, 2010

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .

Shannon's Baked Potato Soup

6 or more potatos cute in bite size pieces (baked or boiled)
2/3 cup butter
2/3 cup flour
1/4 cup sour cream
6 cups milk
salt and pepper to taste

bake or boil your potatos (if you boil cut before cooking also add salt while boiling, if baking cut after cooking)

Put butter and flour in lg pot and make a rouge
cook for about 5-7 minutes stirring constantly
add milk, stir until thickened (will be very thick)
add salt and pepper to taste
stir in sour cream
add potatos

Garnish with bacon, green onions, sour cream, cheddar cheese etc.
what ever you put on your baked potato you can top your soup with.
Serve with crackers or bread

Wednesday, December 22, 2010

Easy Fake Apple Dumplings

I found these here...

2 (8 count) cans crescent rolls
3 or 4 tart apples (I used 3 Granny Smith)
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 oz) can of Mountain Dew or Sprite soda

1 - Spray a 13x9 baking dish or pan
2 - Peel and slice apples into 16 pieces
3 - Roll each apple slice in 1 section of the crescent roll

4 - Place rolled slices in pan in two rows, put extras along side.
5 - Melt butter pour over rolls
6 - Mix together sugar and cinnamon, sprinkle over rolls
7 - Pour can of soda over all
8 - Bake at 350 degrees for 45 minutes.

Would be amazing served with vanilla ice cream. The top bakes crunchy.
Delicious hot, but not bad at room temp either. So perfect for a gathering or social.

Tuesday, December 21, 2010

Caramel Marshmallows

These are one of my favorites....try to make them every CHRISTmas

60 to 80 caramels
1 can sweetened condensed milk (not evaporated milk)
1/4 cup butter
1 16oz bag large marshmallows

Melt caramels in a double boiler with butter....stir in sweetened condensed milk
and mix until smooth. Cut marshmallows in half with kitchen shears. using a toothpick, dip mashmallow in caramel and put on buttered foil and cool in fridge until set. Wrap in reynolds non stick foil. i keep them in the fridge to keep them firm...

Cream Cheese Olive Spread

***you might want to make a double batch of this***
3 oz cream cheese
1/3 cup sliced green olive with pimentos
2 Tablespoons cream
1/4 cup finely diced celery
drop or two Tabasco
pinch of salt
Allow cream cheese to reach room temperature. Beat (with mixer) until fluffy. Add the cream and seasonings. Blend. Mix in olives and celery. Allow time to soften before eating, serve with crackers. Keeps at least 2 weeks in refrigerator.

Sausage Cream Cheese Rotel Dip

I found this recipe here...

3 (8oz) blocks of Philadelphia Cream Cheese
1 can Rotel tomatoes
1 (16oz) Jimmy Dean Sausage

Brown your sausage, drain.
Pour everything together in a crock pot or saucepan and heat through. Serve with tortilla chips, a baguette or whatever floats your boat. Keep warm while serving.

Mom's Banana Pudding

I was going thru my recipe box and found this recipe written in my Mom's handwriting, it has stains all over it so I must have made it although i don't remember making it...I do remember Mom making Banana Pudding when I was growing up and how wonderful it was a real treat when she made it...something she could make in bulk to feed us 7 kids and Dad!! I am going to have to make this for the grand kids some day...I'M SURE SHE MUST HAVE DOUBLED THIS!!!

1-1/2 cups ice cold milk
1 can Eagle Brand Condensed Milk
1 4oz box instant vanilla pudding
1 cup heavy cream
box vanilla wafers

Mix milk, condensed milk. Stir in pudding and mix well about 1-2 minutes. Put in fridge for 5 minutes. Beat 1 cup whipping cream until stiff. Fold into the pudding mixture. Then start layering cookies,bananas and pudding in a bowl. Chill for 1 hour and serve!! yummmmmmmm

Saturday, December 18, 2010

Stuffed Chicken Breasts

4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 degrees F for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.

Wednesday, December 15, 2010

Potato Bake

Potato Bake
•One 2 lb. bag frozen Ore-Ida hash browns (the cubed kind) thawed
•12 oz sour cream (about 3/4 of a 16 oz. container)
•2 cups shredded cheddar cheese ( 8 oz bag is 2 cups)
•1 can cream of chicken soup (DO NOT DILUTE)
•1 stick butter, melted
•1/2 cup chopped onion, optional (great with or without)
•1 teaspoon salt
•dash of black pepper
Topping mixture:

•Plain corn flakes, crushed (sprinkle as much as you'd like to cover the top)
•1/2 stick melted butter

Mix all of the ingredients except the topping mixture. Spoon into greased casserole dish. Top with crushed corn flakes and drizzle with the 1/2 stick melted butter. Bake at 350 for 1 hour or until golden in color and bubbly.

Broccoli Salad

•2-3 bunches of broccoli, raw and cut into bite size pieces (not a lot of the stem)
•1/2 pound bacon, cooked and crumbled (you can use the cooked, bagged kind works mess!)
•1 small red onion, chopped into small pieces
•1 cup raisins
•1/3 cup sunflower seeds (just the shells.)
•3/4 cup mayonnaise
•1/2 cup sugar
•1 and 1/2 Tablespoons white vinegar


•In a large bowl, mix chopped raw broccoli, cooked bacon, chopped onion, raisins and sunflower seeds and set aside.
•In a small bowl, mix the mayonnaise, sugar and white vinegar to make the dressing. Pour over the broccoli mixture and mix well.
•Refrigerate for a few hours so flavors mix. I made mine in the morning and served around dinner time. Still very tasty days later too...if it lasts that long. This one is always popular!
•One tip: You may want to double the dressing recipe (mayo, sugar, vinegar) just in case your heads of broccoli are large. Dress the salad with as much as you'd like according to your own taste though.

Tuesday, December 14, 2010

Baked Overnight French Toast

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

Monday, December 13, 2010

Pound Cake

6 eggs
1 cup (2 sticks) butter
3 cups sugar
3 cups all-purpose flour
1 cup whipping cream
1 teaspoon vanilla extract
• Grease and flour a tube pan and set out the eggs and
butter to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at time, beating
for 1 minute after each addition. Sift the flour and add it to the creamed mixture alternately with the
whipping cream. Mix until fully incorporated. Stir in the vanilla.
• Pour into the tube pan and place in a cold oven. Turn the oven to 300°F and bake for 80 to 90
minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing
from the pan

Sunday, December 12, 2010

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers

1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.5 Bake about 20 minutes or until hot and bubbly. Serve hot.

Thursday, December 9, 2010

Brownie Covered Oreos

I found these here ...check out her blog!

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones ***
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy

Makes entire package of Oreos
*** I am going to try these with the peanut butter filled oreos!! YUMMMM

Wednesday, December 8, 2010

Coconut Macaroons

1 1/2cup sweetened condensed milk
6 cup shredded coconut(1pk)
Blend together all. Drop by teaspoons about 1 inch apart on well greased cookie sheet. Bake at 350 for 8to10 minutes or until delicately browned. Remove at once. (candied cherry may be placed in the center of each cookie before baking)

Peanut Butter Pie II

1 (9") graham cracker crust (or chocolate crust)
1 (8 oz.) pkg. cream cheese, softened
1 c. peanut butter, smooth or crunchy
2 c. confectioners' sugar
1 (12 oz.) Cool Whip, thawed
Cool Whip and chocolate syrup for garnish

With an electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined.

Pour mixture into graham cracker crust and smooth with a spatula. Freeze at least 3 hours or overnight. Before serving, remove pie from freezer and let stand about 10 to 15 minutes. Garnish each pie slice with a dollop ov Cool Whip and drizzle with chocolate syrup. Store leftover pie in freezer.

Tuesday, December 7, 2010

Soft Sugar Cookies with Yellow Frosting

These are like the ones you buy at the grocery store (Walmart!)

found them here

1 box Betty Crocker® Super Moist® white cake mix
1/3 cup vegetable oil
4 egg whites
3 cups powdered sugar
1/3 cup shortening
1/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon yellow gel or paste food color
1/4 cup candy sprinkles
1Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Line 2 cookie sheets with parchment paper. 2In large bowl, mix cake mix, oil, and egg whites with spoon until dough forms. 3Onto parchment paper-lined cookie sheets, drop dough by rounded tablespoonfuls 3 inches apart.4Bake 8 to 9 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute; before removing from cookie sheet. Cool completely, about 30 minutes.5In medium bowl, mix powdered sugar and shortening with spoon. Stir in milk and vanilla until smooth. If necessary, stir in additional milk, a few drops at a time, until smooth and spreadable.6Generously frost cookies using rounded tablespoonfuls of frosting. Immediately decorate with sprinkles; pushing in gently if necessary to make sure they stick to the frosting. Store loosely covered.

Graham Cracker Candy

Found this recipe here...
I made this and it is wonderful...I have changed the recipe a little. It called for a 1/2 cup of sugar I changed it to 1/4 cup sugar and a 1/4 cup brn sugar.... and added a some baking soda YUMMMO...I LOVE brown sugar!!! It turn out GREAT!!

Graham crackers (enough to fill up two cookie sheet, so just start with a whole box)
1 stick butter
1/4 cup sugar
1/4 cup dark brown sugar
1/8 teasp baking soda (added at the end)
1 cup chopped nuts (pecans is what she used, but walnuts would be good too)

Line two small (or just one large) cookie sheets with foil and cover the entire bottoms with graham crackers in squares (not crushed). Boil butter, and sugar for 5 minutes, stir in baking soda. Pour over the top of graham crackers and spread. Sprinkle with chopped nuts. Bake at 350 degrees for 15 minutes. Cool, then break up into pieces. Store in airtight container.

Sunday, December 5, 2010

Tuna Waldorf Salad Sandwich

Servings: 4

"Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery, and savory shallots, and served on SARA LEE® Soft & Smooth™ 100% Whole Wheat Bread."

1/2 cup low-fat mayonnaise
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon curry powder
salt and pepper to taste
1 (6 ounce) can tuna packed in water,drained
1 shallot, finely chopped
1 Granny Smith apple, cored and diced
1/4 cup chopped walnuts
1/2 cup diced celery
1 teaspoon sweet pickle relish
8 slices Sara Lee® Soft and Smooth 100% Whole Wheat Bread
4 slices reduced-fat Swiss cheese
4 leaves lettuce
4 slices ripe tomato

1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Stir in tuna, shallot, apple, walnuts, celery and pickle relish.
2. Lightly toast the bread. Place a lettuce leaf on 4 slices of bread, and spread tuna salad evenly over lettuce. Top with a slices of Swiss cheese and tomato, and then top each sandwich with remaining slices bread

Barren River State Park Christmas Waldorf Salad

3 large red delicious apples, cored and diced with peel on ( or 6 small)
3 large granny smith apples, cored and diced with peel on ( 6 small)
1 cup shredded coconut
1/2 cup walnuts, chopped
celery, chopped, if desired
1 lb red grapes
1 lb green grapes

1/2 cup frozen orange juice concentrate, thawed
1/2 cup mayonnaise ( NOT Miracle Whip)
1/2 cup sour cream
powdered sugar, to taste, if apples are not very sweet

In a small bowl, combine the dressing ingredients.
Toss together apples, nuts, coconut, and stir in dressing to coat.
Cover and chill at least 1 hours or until serving.

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...