My favorite part of the Thanksgiving meal. This can be made the day before and reheated. I have used my crockpot for that since there is no extra room to cook it in the oven due to Mr. Tom! One of these days I'll cook this entirely in the crockpot...when it's not Thanksgiving.
Mashed Potato Casserole
8 large potatoes, mashed
add milk as desired
add small pkg of cream cheese (we use large)
2 eggs
1/4 cup butter
add salt, pepper, onion salt to taste
beat/mash until smooth
put in buttered casserole dish, sprinkle parmesan cheese and some paprika on top. Refrigerate if cooking later or next day (my mom often makes it the night before so it's ready to pop in the oven)
Bake at 350 for 40-45 minutes
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, November 20, 2010
Wednesday, November 17, 2010
Bread Stuffing
Since it is almost Thanksgiving I wanted to post my stuffing recipe because, well, it is awesome!
Bread Stuffing
cook turkey giblets - 2 hrs (in water) -- chop very fine
cook liver - 1/2 hour -- chop very fine
1 onion -- chop fine
2 stalks of celery -- chop fine
1 pkg of onion and sage Peppridge Farm Stuffing (according to size of turkey)
Use part of the liver water to soak bread.
Add: 2 eggs, slightly beaten
2T margarine, melted and cooled
salt
Optional: 1 apple peeled and diced along with 1/4 C canned milk
I always stuff my turkey with this, but you can bake it at 350 for about 45-60 minutes if you'd rather. ***I have now started cooking this in my crockpot. Easy-peasy. You do need to add enough chicken broth to make it moist enough for your liking!
Bread Stuffing
cook turkey giblets - 2 hrs (in water) -- chop very fine
cook liver - 1/2 hour -- chop very fine
1 onion -- chop fine
2 stalks of celery -- chop fine
1 pkg of onion and sage Peppridge Farm Stuffing (according to size of turkey)
Use part of the liver water to soak bread.
Add: 2 eggs, slightly beaten
2T margarine, melted and cooled
salt
Optional: 1 apple peeled and diced along with 1/4 C canned milk
I always stuff my turkey with this, but you can bake it at 350 for about 45-60 minutes if you'd rather. ***I have now started cooking this in my crockpot. Easy-peasy. You do need to add enough chicken broth to make it moist enough for your liking!
Monday, November 8, 2010
Delicious Dessert
Need a new delicious dessert? I found one courtesy of a fellow teacher. Try it. You won't be disappointed!
Cheese Kuchen
2 - packages of crescent rolls
2- 8 oz. pkgs of cream cheese
1 egg
1 cup sugar
1 tsp. vanilla
TOPPING
1/2 cup sugar
1/2 cup chopped nuts
1 tsp. cinnamon
Spread 1 pkg. of crescent rolls on bottom of ungreased 9x13 pam. Whip cream cheese , egg yolk, vanilla, and sugar. Spread on rolls. Place second layer of rolls on top. Lightly beat egg white and brush over top layer. Sprinkle with Cinnamon, sugar ,nut mix.
Bake 350 degrees 20 to 30 minutes.
Cheese Kuchen
2 - packages of crescent rolls
2- 8 oz. pkgs of cream cheese
1 egg
1 cup sugar
1 tsp. vanilla
TOPPING
1/2 cup sugar
1/2 cup chopped nuts
1 tsp. cinnamon
Spread 1 pkg. of crescent rolls on bottom of ungreased 9x13 pam. Whip cream cheese , egg yolk, vanilla, and sugar. Spread on rolls. Place second layer of rolls on top. Lightly beat egg white and brush over top layer. Sprinkle with Cinnamon, sugar ,nut mix.
Bake 350 degrees 20 to 30 minutes.
Friday, October 29, 2010
Fruit Salsa
I recently made this salsa for a party, and people liked it. I love it. I used strawberries, apples, and raspberries, 3 TB of raspberry preserves, and some sugar to taste. I prefer it a little more tart because the pita chips are so sweet (but I know my hubby would have liked it sweeter).
Taken from allrecipes.com
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
Serve with Stacy's cinnamon sugar pita chips and enjoy!
Taken from allrecipes.com
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
Serve with Stacy's cinnamon sugar pita chips and enjoy!
Saturday, May 29, 2010
To blog or not to blog, that is the question...and a recipe
I always say I'm going to blog, then never have time, never know what I want to blog about, or want to get too personal.
So here I sit.
I have 8 days of work left, one which is a work day with no kids. Not like I'm counting or anything. Not like I've been counting for the past few weeks either. Really. I wasn't.
Here's a new recipe for you. Someone made it for a breakfast at work and it was yummy. A little different from the recipe I have.
Cheddar Brown Casserole
1 – 2 lb. bag of southern style hash browns
1 – 16 oz. carton sour cream
1 can cream of chicken (or celery) soup
½ cup chopped onion
1 tsp. salt
1 tsp. pepper
¼ cup melted butter
2 cups shredded cheddar
Combine all ingredients in a large mixing bowl. Spread in a greased 9 X 13 baking dish. Cover and bake at 350 for a total of one hour (or until brown). Remove foil after first ½ hour and continue baking.
So here I sit.
I have 8 days of work left, one which is a work day with no kids. Not like I'm counting or anything. Not like I've been counting for the past few weeks either. Really. I wasn't.
Here's a new recipe for you. Someone made it for a breakfast at work and it was yummy. A little different from the recipe I have.
Cheddar Brown Casserole
1 – 2 lb. bag of southern style hash browns
1 – 16 oz. carton sour cream
1 can cream of chicken (or celery) soup
½ cup chopped onion
1 tsp. salt
1 tsp. pepper
¼ cup melted butter
2 cups shredded cheddar
Combine all ingredients in a large mixing bowl. Spread in a greased 9 X 13 baking dish. Cover and bake at 350 for a total of one hour (or until brown). Remove foil after first ½ hour and continue baking.
Sunday, February 1, 2009
BCD! (Buffalo Chicken Dip)
BUFFALO CHICKEN DIP - can't have a Superbowl Party - or any other kind of party for that matter - without it.
2 boxes cream cheese
2 cups shredded cheddar cheese
10 oz canned chicken
5 oz Frank's Red Hot
1/2 cup ranch dressing
Mix it all together, place it in a casserole dish, and bake for 30 minutes at 350.
I usually stir it 1/2 way through. We serve with tortilla chips or crackers. Whatever you like.
2 boxes cream cheese
2 cups shredded cheddar cheese
10 oz canned chicken
5 oz Frank's Red Hot
1/2 cup ranch dressing
Mix it all together, place it in a casserole dish, and bake for 30 minutes at 350.
I usually stir it 1/2 way through. We serve with tortilla chips or crackers. Whatever you like.
Tuesday, January 27, 2009
Yummy Yummy in my Tummy!
Our dinner tonight was delish! Love this!! You have to try it! Really!! :-)
I found in an old Taste of Home magazine and I'm very glad I tried it. Oh, and for the record, I would love this even after it has been shredded before adding all the other "stuff".
Mile High Shredded Beef
Ingredients:
1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 Hoagie Buns (recipe also in Recipe Finder)
Directions:
Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan.
Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns. Yield: 12-15 servings.
Saturday, January 17, 2009
Another crock pot dinner *Pork Chops and gravy*
So the other day when wind chills were -30 and the actual temps didn't get above zero I thought mashed potatoes would be a perfect comfort food for dinner. Since I wasn't going to leave the house to get anything I went to the freezer and found some pork chops to go with my potatoes and made a really yummy dinner.
In the crock pot I threw:
* the pork chops (about 8 boneless loin chops)
*1/2 a can of coke (helps to tenderize, though I didn't really need it with the loin chops I don't think)
*cream of mushroom soup
*Lipton Onion-Mushroom Soup mix
And.... it cooked slowly all afternoon. Served with mashed potatoes and green beans and oh was it delicious. The pork chops were soooo tender. A perfect meal for a freezing cold winter night!
In the crock pot I threw:
* the pork chops (about 8 boneless loin chops)
*1/2 a can of coke (helps to tenderize, though I didn't really need it with the loin chops I don't think)
*cream of mushroom soup
*Lipton Onion-Mushroom Soup mix
And.... it cooked slowly all afternoon. Served with mashed potatoes and green beans and oh was it delicious. The pork chops were soooo tender. A perfect meal for a freezing cold winter night!
Saturday, January 10, 2009
Chicken Tortilla Soup for the crock pot
Everyone loves soup on a cold winter night, and this is definitely one of my favorites! Let me know how you like it if you try it!
Chicken tortilla soup
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx
**I added a can of black beans and I put the chicken in raw then shredded it. I also served the cilantro to taste since my SIL/MIL didn't want any. Oh - I didn't use water I used extra chicken broth - next time I'd use a little more enchilada sauce I think. I used some tortilla chips I had and served everything with cheddar cheese and sour cream as well.
It was really good!!!!!
(I would think that if you used pre-cooked chicken you could make this quickly on the stovetop!)
Chicken tortilla soup
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx
**I added a can of black beans and I put the chicken in raw then shredded it. I also served the cilantro to taste since my SIL/MIL didn't want any. Oh - I didn't use water I used extra chicken broth - next time I'd use a little more enchilada sauce I think. I used some tortilla chips I had and served everything with cheddar cheese and sour cream as well.
It was really good!!!!!
(I would think that if you used pre-cooked chicken you could make this quickly on the stovetop!)
Wednesday, December 31, 2008
Major delish!!!
So we are staying in this New Year's Eve and I wanted to make something scrumptious for supper. Jackpot!!!!! I searched allrecipes.com and found this: Creamy Pesto Shrimp
This was sooooooooooooo good. Of course the battery in my camera is dead so I couldn't post a picture of the final product but seriously, try this soon!!!
It is not low cal/ low fat but is totally worth it.
CREAMY PESTO SHRIMP
Ingredients:
* 1 pound linguine pasta
* 1/2 cup butter
* 2 cups heavy cream
* 1/2 teaspoon ground black pepper
* 1 cup grated Parmesan cheese
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined
1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
I did use mostly half and half instead of heavy cream. Next time I'll add some fresh mushrooms and tomatoes. Delicious!
SUBMITTED BY: Loretta Buffa -- have to give credit where credit is due. Thanks for this recipe, Loretta.
We also had BACON WRAPPED SCALLOPS. Yum again. I went ahead and bought a few big scallops, precooked the bacon just a teeny bit, and broiled them - just drizzled a little olive oil on them and seasoned with salt and pepper. I didn't get them done early enough to have as an appetizer so we each had a couple with our pesto shrimp.
In the crockpot I have some chicken wings cooking and they smell great. I'll post that recipe later. Guess the buffalo chicken dip will have to wait until tomorrow!
This was sooooooooooooo good. Of course the battery in my camera is dead so I couldn't post a picture of the final product but seriously, try this soon!!!
It is not low cal/ low fat but is totally worth it.
CREAMY PESTO SHRIMP
Ingredients:
* 1 pound linguine pasta
* 1/2 cup butter
* 2 cups heavy cream
* 1/2 teaspoon ground black pepper
* 1 cup grated Parmesan cheese
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined
1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
I did use mostly half and half instead of heavy cream. Next time I'll add some fresh mushrooms and tomatoes. Delicious!
SUBMITTED BY: Loretta Buffa -- have to give credit where credit is due. Thanks for this recipe, Loretta.
We also had BACON WRAPPED SCALLOPS. Yum again. I went ahead and bought a few big scallops, precooked the bacon just a teeny bit, and broiled them - just drizzled a little olive oil on them and seasoned with salt and pepper. I didn't get them done early enough to have as an appetizer so we each had a couple with our pesto shrimp.
In the crockpot I have some chicken wings cooking and they smell great. I'll post that recipe later. Guess the buffalo chicken dip will have to wait until tomorrow!
Sunday, December 7, 2008
Tis the Season!
It's been a while since I've updated this blog. Hard to find time with so much going on - hosting Thanksgiving, working, being Momma (and wife), getting ready for Christmas.....Yes, Christmas!!! How can that be?! Wasn't in just summer yesterday?!
Well, even if it was it is now Winter in Wisconsin and we have the snow to prove it! December 1st - just like last year - was our first significant snowfall and we've had more since. And on Tuesday into Wednesday they are predicting 6-12 inches. Could anyone who comes to read this blog please do a snow dance for me and pray that we get a good 6 or more inches starting around 2-3 AM?! Can you say SNOW DAY?! Ok, it likely won't happen BUT one can wish!!
And really, I don't mind the snow. I mind the people who drive like idiots even though we live in WI and get snow every year. HELLO! Slow down, put your lights on, and don't follow so close to me! Yes, snow is much better than cold, and we've had that lately. Brrr.
So cold was it that I had the opportunity to go to the Packer game at Lambeau today but didn't go. But I will put out there that I wanted to go, even though I knew it would be cold. But my husband is just too darn practical and said, "Let's not go since it is going to be so cold, Packers are only mediocre, and we have just too much to do." Ok, so we didn't go. And really that was good. I did have a lot to do and did get a lot done!
One thing I did - make a few batches of fudge. Easiest ever. And fast.
Here is the recipe (and I may have posted this before but oh well)
EASY FUDGE
1 can sweetened condensed milk
3 cups chips (whatever flavor you like - or use a combination)
1 tsp vanilla (or other extract like mint)
**can also add nuts and marshmallows, too!
Melt over low heat and pour into a foil lined, buttered 8x8 pan. refrigerate (or freeze) until firm. Cut into small squares and keep refrigerated (or frozen) in an airtight container. This fudge makes a great Christmas gift - and a little goes a long way.
Now, if you really want to get fancy, use a cake pan and put a foil covered (or saran wrap) can in the middle. Pour the fudge in to make a pretty fudge wreath!!! You can add some candied red/green cherries for decoration but you have to do it right away! I got this idea from Rachel Ray's magazine a couple of years ago. They are really cute!
Other goodies I like to make for Christmas
Pretzel Turtles
Snap pretzels
Rolo candies
Pecans (Toast ahead of time in oven)
Line a cookie sheet with parchment paper. Put a rolo on each pretzel and cook for about 3 minutes at 300. Remove from oven and 'squish' a pecan on top of the melted caramel. Cool. (works well to chill in fridge or garage if you are in a cold state like me). Can drizzle chocolate over pecan for decoration.
These are pretty easy - the "putzy" part is unwrapping the rolos!!!
You can also dip pretzel rods in chocolate or make "Snowballs" or "Oreo balls"
Oreo balls or "Snowballs"
1 pkg oreo cookies
1 pkg cream cheese
Combine both in food processor. Form into small balls and chill. When firm dip in melted white chocolate and chill again. These are SOOOO good and are addictive, so you might want to double the recipe right away :-) The are good dipped in milk or dark chocolate also. Make sure to use parchment paper and have a good double boiler for melting your chocolate. (make sure to add a little butter or shortening to your chocolate when you are dipping!)
Finally, if you like Girl Scout cookies (think Thin Mints) here is an easy fix that really tastes like a mint cookie! Melt chocolate and add MINT extract - you can also use some of the mint flavored chips that are out there. Dip RITZ crackers into the mint chocolate and cool on parchment paper. I was doubtful about these when I heard about them but they are really yummy!!!!!!!!!!!!!!!!! Seriously! Try them!
More you say? You can always do the chow mein noodle crunchy chocolate clusters (whatever you call them) and you could do chocolate covered peanut or cashew clusters as well. Yum!
This year I'm also going to try making some candied nuts and I also took a recipe posted on Twopeas for a type of chex mix - toffee flavor. Sounded yummy so I'll give it a go and report back.
If you have any favorite (and easy) candy recipes let me know. Always good to try new things!
PS-They are now saying only 3-6 inches of snow on Tuesday. How depressing. I'm ready for the big storm! :-)
Well, even if it was it is now Winter in Wisconsin and we have the snow to prove it! December 1st - just like last year - was our first significant snowfall and we've had more since. And on Tuesday into Wednesday they are predicting 6-12 inches. Could anyone who comes to read this blog please do a snow dance for me and pray that we get a good 6 or more inches starting around 2-3 AM?! Can you say SNOW DAY?! Ok, it likely won't happen BUT one can wish!!
And really, I don't mind the snow. I mind the people who drive like idiots even though we live in WI and get snow every year. HELLO! Slow down, put your lights on, and don't follow so close to me! Yes, snow is much better than cold, and we've had that lately. Brrr.
So cold was it that I had the opportunity to go to the Packer game at Lambeau today but didn't go. But I will put out there that I wanted to go, even though I knew it would be cold. But my husband is just too darn practical and said, "Let's not go since it is going to be so cold, Packers are only mediocre, and we have just too much to do." Ok, so we didn't go. And really that was good. I did have a lot to do and did get a lot done!
One thing I did - make a few batches of fudge. Easiest ever. And fast.
Here is the recipe (and I may have posted this before but oh well)
EASY FUDGE
1 can sweetened condensed milk
3 cups chips (whatever flavor you like - or use a combination)
1 tsp vanilla (or other extract like mint)
**can also add nuts and marshmallows, too!
Melt over low heat and pour into a foil lined, buttered 8x8 pan. refrigerate (or freeze) until firm. Cut into small squares and keep refrigerated (or frozen) in an airtight container. This fudge makes a great Christmas gift - and a little goes a long way.
Now, if you really want to get fancy, use a cake pan and put a foil covered (or saran wrap) can in the middle. Pour the fudge in to make a pretty fudge wreath!!! You can add some candied red/green cherries for decoration but you have to do it right away! I got this idea from Rachel Ray's magazine a couple of years ago. They are really cute!
Other goodies I like to make for Christmas
Pretzel Turtles
Snap pretzels
Rolo candies
Pecans (Toast ahead of time in oven)
Line a cookie sheet with parchment paper. Put a rolo on each pretzel and cook for about 3 minutes at 300. Remove from oven and 'squish' a pecan on top of the melted caramel. Cool. (works well to chill in fridge or garage if you are in a cold state like me). Can drizzle chocolate over pecan for decoration.
These are pretty easy - the "putzy" part is unwrapping the rolos!!!
You can also dip pretzel rods in chocolate or make "Snowballs" or "Oreo balls"
Oreo balls or "Snowballs"
1 pkg oreo cookies
1 pkg cream cheese
Combine both in food processor. Form into small balls and chill. When firm dip in melted white chocolate and chill again. These are SOOOO good and are addictive, so you might want to double the recipe right away :-) The are good dipped in milk or dark chocolate also. Make sure to use parchment paper and have a good double boiler for melting your chocolate. (make sure to add a little butter or shortening to your chocolate when you are dipping!)
Finally, if you like Girl Scout cookies (think Thin Mints) here is an easy fix that really tastes like a mint cookie! Melt chocolate and add MINT extract - you can also use some of the mint flavored chips that are out there. Dip RITZ crackers into the mint chocolate and cool on parchment paper. I was doubtful about these when I heard about them but they are really yummy!!!!!!!!!!!!!!!!! Seriously! Try them!
More you say? You can always do the chow mein noodle crunchy chocolate clusters (whatever you call them) and you could do chocolate covered peanut or cashew clusters as well. Yum!
This year I'm also going to try making some candied nuts and I also took a recipe posted on Twopeas for a type of chex mix - toffee flavor. Sounded yummy so I'll give it a go and report back.
If you have any favorite (and easy) candy recipes let me know. Always good to try new things!
PS-They are now saying only 3-6 inches of snow on Tuesday. How depressing. I'm ready for the big storm! :-)
Sunday, November 23, 2008
Thanksgiving Day Menu
Well, we will have 11 people for Thanksgiving (7 adults, 4 kids). I am bringing out the china and am excited to use my nice 'stuff'. Definitely don't use it enough! I think we are having a pretty nice spread!
turkey
stuffing
mashed potato casserole
sweet potatoes
green beans with almonds
lettuce salad
cucumbers
homemade cranberries
rolls
champagne
sparkling grape juice for the kiddos
pecan pie
chocolate pecan pie
pumpkin pie
homemade vanilla ice cream
Think that will keep us for a while? I am hungry just thinking about it! Of course dinner gets here and I can never eat half of what is on my plate no matter how much I might want to.......definitely eating light this week so I won't feel bad having a little bit of everything.
More recipes to come......here is my favorite for now
Mashed Potato Casserole
8 large potatoes, mashed
add milk as desired
add small pkg of cream cheese (we use large)
2 eggs
1/4 cup butter
add salt, pepper, onion salt to taste
beat/mash again
put in buttered casserole dish, sprinkle parmesan cheese and some paprika on top. Refrigerate if cooking later or next day (my mom often makes it the night before!)
Bake at 350 for 40-45 minutes
turkey
stuffing
mashed potato casserole
sweet potatoes
green beans with almonds
lettuce salad
cucumbers
homemade cranberries
rolls
champagne
sparkling grape juice for the kiddos
pecan pie
chocolate pecan pie
pumpkin pie
homemade vanilla ice cream
Think that will keep us for a while? I am hungry just thinking about it! Of course dinner gets here and I can never eat half of what is on my plate no matter how much I might want to.......definitely eating light this week so I won't feel bad having a little bit of everything.
More recipes to come......here is my favorite for now
Mashed Potato Casserole
8 large potatoes, mashed
add milk as desired
add small pkg of cream cheese (we use large)
2 eggs
1/4 cup butter
add salt, pepper, onion salt to taste
beat/mash again
put in buttered casserole dish, sprinkle parmesan cheese and some paprika on top. Refrigerate if cooking later or next day (my mom often makes it the night before!)
Bake at 350 for 40-45 minutes
Monday, November 10, 2008
Party Salad
Now that cold weather is upon is I start to think about the holidays. And who can think about holidays without thinking about food?!
Here is my favorite salad for holiday meals - be careful making the dressing. I've had a few do-overs because I wasn't careful!
Party Salad
2 small heads lettuce
2 C mandarin oranges
Lg red onion sliced thin
1/2 lb bacon, fried and crumbled
1 pkg slivered almonds (browned in bacon fat)
Dressing:
1/3 C sugar
2 1/2 TB vinegar
1/2 TB lemon juice
2 1/2 TB honey
1/2 tsp grated onion
1/2 tsp (each) dry mustard, paprika, celery seed, and salt
Heat the dressing ingredients over low heat, stirring constantly until sugar is dissolved. Don't cook too long or you will have to do-over. Let the dressing cool before serving - can make ahead of time. Don't just add the dressing right before serving - let it sit a short time! YUMMY!
Here is my favorite salad for holiday meals - be careful making the dressing. I've had a few do-overs because I wasn't careful!
Party Salad
2 small heads lettuce
2 C mandarin oranges
Lg red onion sliced thin
1/2 lb bacon, fried and crumbled
1 pkg slivered almonds (browned in bacon fat)
Dressing:
1/3 C sugar
2 1/2 TB vinegar
1/2 TB lemon juice
2 1/2 TB honey
1/2 tsp grated onion
1/2 tsp (each) dry mustard, paprika, celery seed, and salt
Heat the dressing ingredients over low heat, stirring constantly until sugar is dissolved. Don't cook too long or you will have to do-over. Let the dressing cool before serving - can make ahead of time. Don't just add the dressing right before serving - let it sit a short time! YUMMY!
Saturday, August 16, 2008
Oriental Salad Recipe
I've been posting a lot about swimming, so here is a recipe I love during the summer. There are a lot of oriental salad recipes out there....this one is very simple and delicious. (it also tastes great with splenda)
ORIENTAL SALAD
1 package coleslaw mix
1 small package sunflower seeds
1 small package slivered almonds
2 packages BEEF Raman noodles
Dressing:
½ cup vegetable oil
1/4 cup vinegar
1/4 cup sugar
2 seasonings packets from beef ramen noodles
chopped green onion (optional)
Mix just before ready to serve so it stays crispy.
ORIENTAL SALAD
1 package coleslaw mix
1 small package sunflower seeds
1 small package slivered almonds
2 packages BEEF Raman noodles
Dressing:
½ cup vegetable oil
1/4 cup vinegar
1/4 cup sugar
2 seasonings packets from beef ramen noodles
chopped green onion (optional)
Mix just before ready to serve so it stays crispy.
Thursday, August 14, 2008
Chicken Salad
I figured I should get away from swimming for a few mintues - because I will definitely be back there after the races tonight. I think Lochte is going to give Phelps a good race in the 200 IM!
Anywho, I love having chicken salad during the summer. As a sandwich or with pasta - whichever. There are a lot of "fancy" recipes out there, but mine is pretty simple and, I think, delicious! I served this on croissants at a birthday party we had on Saturday and everyone loved it.
Simple Chicken Salad
diced chicken
~ one cup red grapes - halved or quartered depending on taste
1-2 stalks celery - diced
large green apple - diced
roasted pecans - chopped
mayo
Mix all together (add as much fruit and celery as you like) and add mayo to taste. Serve on croissants (or bread). Or, add bow-tie pasta. I leave the pecans large if I'm using pasta. I have also used walnuts and even cashews. But all I use is mayo. Nothing else. And it turns out great every time. YUM!
Anywho, I love having chicken salad during the summer. As a sandwich or with pasta - whichever. There are a lot of "fancy" recipes out there, but mine is pretty simple and, I think, delicious! I served this on croissants at a birthday party we had on Saturday and everyone loved it.
Simple Chicken Salad
diced chicken
~ one cup red grapes - halved or quartered depending on taste
1-2 stalks celery - diced
large green apple - diced
roasted pecans - chopped
mayo
Mix all together (add as much fruit and celery as you like) and add mayo to taste. Serve on croissants (or bread). Or, add bow-tie pasta. I leave the pecans large if I'm using pasta. I have also used walnuts and even cashews. But all I use is mayo. Nothing else. And it turns out great every time. YUM!
Wednesday, August 6, 2008
This salad rocks! Hard!
Ok, so I mentioned below I was going to make a Pioneer Woman recipe. Asian Noodle Salad. Never made it before but it sounded soooo good. Tonight was as good a time as ever to try it.
O.M.G!!!!!
This recipe is a keeper and has gone to the top of the list. Yummy in my tummy!
Link to Pioneer Woman's recipe
Try it. You'll like it. No, you'll love it. And then you'll want to try a few more of her recipes, b/c they are good. I can personally vouch for the chicken spaghetti and the spicy shrimp. Yum!
O.M.G!!!!!
This recipe is a keeper and has gone to the top of the list. Yummy in my tummy!
Link to Pioneer Woman's recipe
Try it. You'll like it. No, you'll love it. And then you'll want to try a few more of her recipes, b/c they are good. I can personally vouch for the chicken spaghetti and the spicy shrimp. Yum!
Thursday, July 3, 2008
Strawberry Poppyseed Salad
Me thinks this is THE best summertime salad out there!
Lately I've made it with spinach and last time I even threw in some mandarin oranges. Yum!
Strawberry Poppyseed Salad
4 heads leaf/bib lettuce
1 C Monterey jack cheese cubed
6 oz toasted pecans
3 oz sunflower seeds
*strawberries* a good 2 cups or so
Dressing
small white onion minced
1 1/2 cup sugar
2/3 cup wine or white vinegar
2 tsp dried mustard
1 1/2 tsp salt
2 cups vegetable oil
2-3 tbs poppyseeds
whisk together, add right before serving
Lately I've made it with spinach and last time I even threw in some mandarin oranges. Yum!
Strawberry Poppyseed Salad
4 heads leaf/bib lettuce
1 C Monterey jack cheese cubed
6 oz toasted pecans
3 oz sunflower seeds
*strawberries* a good 2 cups or so
Dressing
small white onion minced
1 1/2 cup sugar
2/3 cup wine or white vinegar
2 tsp dried mustard
1 1/2 tsp salt
2 cups vegetable oil
2-3 tbs poppyseeds
whisk together, add right before serving
Thursday, April 10, 2008
Got curry?
Chicken curry (ala Jami):
Ingredients:
1) Skinless Chicken thighs (6 pcs.)
2) Cubed potatoes (optional)
3) Vegetable oil : 3-4 tablespoons
4) Powder chili pepper (1 teaspoon)
5) Turmeric ( 1 teaspoon)
6) Coriander powder ( 2 teaspoons)
7) Cumin powder ( 2 teaspoons)
8) Paprika (2 teaspoons)
9) Crushed or minced garlic and ginger ( can also use powder) ( 1 teaspoon each)
10) Onion (2 medium sizes) sliced.
11) 2 tablespoons of plain yogurt (optional)
12) Fresh cilantro chopped. ( ½ cup)
13) 1 teaspoon salt.
Preparation: Add oil and onions in a deep pan or pot. On medium heat, sauté the onions. Add salt and all the spices. Cook a bit longer until the onions become clear. Add chicken to the mix. Stir well. Add the cubed potatoes, and mix some more. Cover and cook for 15 mins. Add half cup of hot water, stir and cover again. Cook for 35-40 mins. Check frequently. Check the chicken with a fork for tenderness. Add chopped cilantro, cover and turn the stove off. Let stand for 10 minutes before serving. Serve with white rice or pita bread. Plain yogurt and sliced cucumber make excellent condiment.
*this is spicy, so cut down on the chili powder if you don't like a bite
And to John - glad to hear things went well. Hope you get home soon!!!
Ingredients:
1) Skinless Chicken thighs (6 pcs.)
2) Cubed potatoes (optional)
3) Vegetable oil : 3-4 tablespoons
4) Powder chili pepper (1 teaspoon)
5) Turmeric ( 1 teaspoon)
6) Coriander powder ( 2 teaspoons)
7) Cumin powder ( 2 teaspoons)
8) Paprika (2 teaspoons)
9) Crushed or minced garlic and ginger ( can also use powder) ( 1 teaspoon each)
10) Onion (2 medium sizes) sliced.
11) 2 tablespoons of plain yogurt (optional)
12) Fresh cilantro chopped. ( ½ cup)
13) 1 teaspoon salt.
Preparation: Add oil and onions in a deep pan or pot. On medium heat, sauté the onions. Add salt and all the spices. Cook a bit longer until the onions become clear. Add chicken to the mix. Stir well. Add the cubed potatoes, and mix some more. Cover and cook for 15 mins. Add half cup of hot water, stir and cover again. Cook for 35-40 mins. Check frequently. Check the chicken with a fork for tenderness. Add chopped cilantro, cover and turn the stove off. Let stand for 10 minutes before serving. Serve with white rice or pita bread. Plain yogurt and sliced cucumber make excellent condiment.
*this is spicy, so cut down on the chili powder if you don't like a bite
And to John - glad to hear things went well. Hope you get home soon!!!
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