This sandwich is a little spicy but YUMMY!!!
1 1/2 lbs. chicken breast
1/4 c. ketchup
2 Tbsp. Jerk seasoning
1/2 c. chicken broth
1 onion, sliced
1 bell pepper, chopped
Mix together ketchup, chicken broth, and jerk seasoning. Put chicken and veggies in a crock pot. Pour sauce over chicken. Cook for 6-8 hours on low or 4-5 hours on high. Until chicken is cooked to temperature (170*-180*). Shred chicken a little using 2 forks and pulling chicken apart. Serve on buns or hoagie.
1/31/11
Shrimp Dip
Blend until smooth:
1 (8oz) cream cheese softened
1/2 c. sour cream
1/4 c. mayo
Put cream cheese mix in bottom of dish layer as follows:
cocktail sauce, mozzarella cheese, shrimp (small), tomatoes (diced), green onions (diced)
Serve with crackers we like it with wheat thins!!
1 (8oz) cream cheese softened
1/2 c. sour cream
1/4 c. mayo
Put cream cheese mix in bottom of dish layer as follows:
cocktail sauce, mozzarella cheese, shrimp (small), tomatoes (diced), green onions (diced)
Serve with crackers we like it with wheat thins!!
Toffee Dip
So this week is Super Bowl week are you ready??? Here is a simple recipe that EVERYONE will love!!!
1 pkg. cream cheese (at room temperature)
1/2-2/3 pkg. toffee bits
1/2 c. brown sugar
1/4 c. powdered sugar
1 tsp. vanilla
Mix cream cheese first to get the lumps out of it. Add vanilla mix until smooth. Add sugars. Then add the toffee chips. Chill until serving. Serve with apples or other fruit.
1 pkg. cream cheese (at room temperature)
1/2-2/3 pkg. toffee bits
1/2 c. brown sugar
1/4 c. powdered sugar
1 tsp. vanilla
Mix cream cheese first to get the lumps out of it. Add vanilla mix until smooth. Add sugars. Then add the toffee chips. Chill until serving. Serve with apples or other fruit.
Winter Salad & Dressing
This is a recipe I tried at a party and it was sooo good!!!! This is a very simple salad but it looks very impressive!!!
1 pkg. craisins
1 head curly lettuce
1 pkg romaine salad
4 oz. blue cheese crumbled
1/2 c. chopped pecans
3 green onions, diced
cooked and crumbled bacon
Mix craisins, lettuce, salad, pecans, onions. Top with cheese and bacon and serve with dressing below.
Dressing
3/4 c. EVOO extra virgin olive oil
1 Tbsp. water
3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 Tbsp. Dijon mustard
Put all ingredients in a jar and shake until mixed well. DON'T REFRIGERATE BEFORE SERVING!!!!
1 pkg. craisins
1 head curly lettuce
1 pkg romaine salad
4 oz. blue cheese crumbled
1/2 c. chopped pecans
3 green onions, diced
cooked and crumbled bacon
Mix craisins, lettuce, salad, pecans, onions. Top with cheese and bacon and serve with dressing below.
Dressing
3/4 c. EVOO extra virgin olive oil
1 Tbsp. water
3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 Tbsp. Dijon mustard
Put all ingredients in a jar and shake until mixed well. DON'T REFRIGERATE BEFORE SERVING!!!!
1/28/11
Calzones (favfamilyrecipes.com) adapted by me
So last night I made these and then separated the dough into balls. I had all the toppings set on the table and floured a section for each of the kids. They all rolled out there own dough and then they got to make there own calzone. IT WAS SOOOO MUCH FUN AND SOO GOOD!!! You can either follow the recipe below for the sausage filling or just use whatever you like.
2 cups water (warm)
1/2 tsp Italian Seasoning
melted butter (for brushing on top)
Calzone toppings:
sausage recipe at bottom (from favfamilyrecipes.com)
-OR-
pizza sauce
green pepper cooked until tender
jalapenos
mozzerella cheese, shredded (or whatever cheese you prefer)
Dissolve yeast in warm water. In a large bowl mix sugar,oil,salt and flour. Add water/yeast mix together until smooth. Knead well and cover allow to sit for 30 minutes.
Split the dough out in sections depending on how big you want your calzones. I did about a golf ball size for the younger kids and about a handful for the older ones. Roll out on a floured surface. Place pizza sauce in the middle of the dough leaving enough room around the edges to seal the calzone. place toppings on the sauce then top with mozzarella cheese. Place calzone on a greased cookie sheet.
Bake at 375* for 20 minutes. Then brush lightly with butter and bake another 5 minutes. They are done when they are a golden brown. (If you don't use the sausage recipe below you could sprinkle the top of the calzone with a little oregano and parmesan after you put the butter on it then finish baking.)
1 tsp. basil
1/2 tsp. garlic salt
1 small pkg. sliced pepperoni
1/2 c. mozzarella cheese
Here is another recipe I found that you can make as a spread for the inside of the calzone or the outside is just gives it more flavor:
1 Tbsp. grated Parmesan cheese
2 egg yolks
1 Tbsp. olive oil
1 tsp. minced fresh parsley
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper
Mix all together and brush over dough. Then continue filling with pizza stuff! So yummy and it just gives it a different flavor!!!
Dough: (yields 8 medium sized calzones the original recipe was half this but it wasn't enough for my family, this can also be used as a pizza crust)
2 pkg. yeast (.25oz)
2 cups water (warm)2 Tbsp. white sugar
4 Tbsp. oil
2 tsp. salt
5 1/2c. flour1/2 tsp Italian Seasoning
melted butter (for brushing on top)
Calzone toppings:
sausage recipe at bottom (from favfamilyrecipes.com)
-OR-
pizza sauce
sausage cooked
pepperoni
Canadian bacon
bacon
ham
pineapple green pepper cooked until tender
(I cooked my onions, peppers, and mushrooms together in evoo)
onion cooked until tendermushrooms cooked
olivesjalapenos
mozzerella cheese, shredded (or whatever cheese you prefer)
Dissolve yeast in warm water. In a large bowl mix sugar,oil,salt and flour. Add water/yeast mix together until smooth. Knead well and cover allow to sit for 30 minutes.
Split the dough out in sections depending on how big you want your calzones. I did about a golf ball size for the younger kids and about a handful for the older ones. Roll out on a floured surface. Place pizza sauce in the middle of the dough leaving enough room around the edges to seal the calzone. place toppings on the sauce then top with mozzarella cheese. Place calzone on a greased cookie sheet.
Bake at 375* for 20 minutes. Then brush lightly with butter and bake another 5 minutes. They are done when they are a golden brown. (If you don't use the sausage recipe below you could sprinkle the top of the calzone with a little oregano and parmesan after you put the butter on it then finish baking.)
Sausage filling:
2 lb. Italian sausage
1 can sliced mushrooms, drained (I used a pkg. of fresh mushrooms)
1 green pepper diced
2 slices onion, diced ( I used one small onion)
1 jar pizza sauce
1 tsp. Italian seasoning
1 tsp. oregano1 tsp. basil
1/2 tsp. garlic salt
1 small pkg. sliced pepperoni
1/2 c. mozzarella cheese
Here is another recipe I found that you can make as a spread for the inside of the calzone or the outside is just gives it more flavor:
1 Tbsp. grated Parmesan cheese
2 egg yolks
1 Tbsp. olive oil
1 tsp. minced fresh parsley
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper
Mix all together and brush over dough. Then continue filling with pizza stuff! So yummy and it just gives it a different flavor!!!
1/26/11
Brown Swiss Steak with Potatoes
6-8 cubed steaks
1 1/2 - 2 c. flour
1 tsp. garlic powder
3/4 tsp. salt
1 tsp. pepper
1/4 tsp. garlic salt
1 pkg. onion soup mix
2 cans cream of mushroom (undiluted)
2 cans beef broth
extra virgin olive oil
Mix flour, garlic powder, salt, pepper, and garlic salt in a baggie. Shake to mix well. In a bowl mix cream of mushroom, beef broth, and onion soup mix set aside. Pour flour mix into a square dish big enough to put meat in. Take a cube steak and put in flour mix, making sure both sides of meat are covered well in the flour mix. Press down to make sure it gets coated well. In a skillet pour about 2 tbsp olive oil. When oil is heated put meat in and cook until brown on both sides. While cooking meat pour about 1/3 of the soup mix into crock pot. Place meat in crockpot then cover with remaining soup mixture. Cook on low for 6-8 hours. Before serving cook mashed potatoes. Serve with the soup mix as gravy...you may need to thicken it with cornstarch.
1/24/11
Teriyaki Pork Tenderloin (Bill Gephardt) adapted by me
2 pork tenderloins
1 c. teriyaki glaze or another marinade of your choice (I used teriyaki)
1/2 c. chopped red onion
1 c. orange juice
2 Tbsp. orange zest
1 Tbsp. rosemary
1 tsp. garlic salt
salt and pepper to taste
Mix teriyaki, orange juice, zest, rosemary, garlic salt, salt & pepper. Add chopped onions. Place tenderloins in baking dish that has been coated with olive oil or pam spray. Pour mixture over tenderloins. Bake at 350 for 1 1/2- 2 hours or until at temperature (160*)
1 c. teriyaki glaze or another marinade of your choice (I used teriyaki)
1/2 c. chopped red onion
1 c. orange juice
2 Tbsp. orange zest
1 Tbsp. rosemary
1 tsp. garlic salt
salt and pepper to taste
Mix teriyaki, orange juice, zest, rosemary, garlic salt, salt & pepper. Add chopped onions. Place tenderloins in baking dish that has been coated with olive oil or pam spray. Pour mixture over tenderloins. Bake at 350 for 1 1/2- 2 hours or until at temperature (160*)
A-1 & Dijon Steak (Make it Fast Cook it Slow) adapted by me!!
Ya I know this one sounds a little different but it was soooooo VERY good and easy!!!
2 Tbsp. A-1 steak sauce
2 Tbsp. Dijon mustard
4-6 steaks or a hunk of tri-tip you cut into steaks
1/4 c. white wine (I used beef broth)
Garlic salt
Use a 4 qt slow cooker. Combine the A-1 sauce and Dijon in a little bowl. Paint the sauce mixture on all sides of each piece of meat. Sprinkle each piece with a little garlic salt. Put the meat into the crock pot. Add the wine (or broth). Cover and cook on low for 6-8 hours.
2 Tbsp. A-1 steak sauce
2 Tbsp. Dijon mustard
4-6 steaks or a hunk of tri-tip you cut into steaks
1/4 c. white wine (I used beef broth)
Garlic salt
Use a 4 qt slow cooker. Combine the A-1 sauce and Dijon in a little bowl. Paint the sauce mixture on all sides of each piece of meat. Sprinkle each piece with a little garlic salt. Put the meat into the crock pot. Add the wine (or broth). Cover and cook on low for 6-8 hours.
1/21/11
Mexican Salsa (Taste of Home adapted by me)
This is a really good salsa that uses your bottled tomatoes from your garden!!!! SUPER EASY!!
3 jalapeno peppers (ALWAYS wear gloves when working with jalapenos!!!!)
1 medium onion, quartered
1 garlic clove, halved
1 Quart & 1 Pint -OR- 2 cans (one 28oz & 1-14 1/2 oz) whole peeled tomatoes, drained
4 fresh cilantro sprigs
1/2-3/4 tsp. salt
Tortilla chips
Heat a small ungreased skillet (cast iron works best) over high heat. With a small sharp knife, pierce jalapenos; add to the skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard the charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Yields 3 1/2 cups
This is not really that hot so make it hotter if you want!
3 jalapeno peppers (ALWAYS wear gloves when working with jalapenos!!!!)
1 medium onion, quartered
1 garlic clove, halved
1 Quart & 1 Pint -OR- 2 cans (one 28oz & 1-14 1/2 oz) whole peeled tomatoes, drained
4 fresh cilantro sprigs
1/2-3/4 tsp. salt
Tortilla chips
Heat a small ungreased skillet (cast iron works best) over high heat. With a small sharp knife, pierce jalapenos; add to the skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard the charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Yields 3 1/2 cups
This is not really that hot so make it hotter if you want!
Southwestern Steak Sandwiches
Pillsbury.com
This is the perfect sandwich for a superbowl party !!!!!! VERY YUMMY!!!!
1 1/2 lb. boneless beef sirloin steak, TENDERIZED, about 1" thick trimmed of fat, and cut into thin bite size strips (your butcher can do this for you if you ask and they usually do it for free)
1 medium onion, halved crosswise, sliced
1/4 c. lime juice
3 Tbsp. oil
2 garlic cloves, sliced
2 tsp. chili powder
1/2 tsp. salt
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
6 sandwich buns (onion, kaiser, or wheat are best), split
6 (3/4 oz) slices hot pepper Monteray Jack cheese, halved
Place steak and onion in a resealable food storage bag (gallon size) In a bowl combine lime juice, oil, garlic, chili powder, and salt; mix well. Pour over steak and onion in bag; seal bag. Turn bag to distribute marinade. Refrigerate 3 hours turning occasionally.
Heat skillet until hot. Add steak, onion, and all marinade. Add peppers; cook until no longer pink, bell peppers and onion are crisp tender and most of the liquid is evaporated.
Place bun halves, cut side up, on greased cookie sheet; broil 4-6 inches from heat for 1-2 minutes or until toasted. Spoon beef and veggies onto bottom halves of bun. Top each with 2 peices of cheese; return to broiler for 1 minute to melt cheese; cover with top of buns. If desired top with salsa, sour cream or guacamole, or spread a thin later of mayo on bun.
I like it with just a thin layer of mayo to moisten the bun a little. Also good with peperoncicis!!
This is the perfect sandwich for a superbowl party !!!!!! VERY YUMMY!!!!
1 1/2 lb. boneless beef sirloin steak, TENDERIZED, about 1" thick trimmed of fat, and cut into thin bite size strips (your butcher can do this for you if you ask and they usually do it for free)
1 medium onion, halved crosswise, sliced
1/4 c. lime juice
3 Tbsp. oil
2 garlic cloves, sliced
2 tsp. chili powder
1/2 tsp. salt
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
6 sandwich buns (onion, kaiser, or wheat are best), split
6 (3/4 oz) slices hot pepper Monteray Jack cheese, halved
Place steak and onion in a resealable food storage bag (gallon size) In a bowl combine lime juice, oil, garlic, chili powder, and salt; mix well. Pour over steak and onion in bag; seal bag. Turn bag to distribute marinade. Refrigerate 3 hours turning occasionally.
Heat skillet until hot. Add steak, onion, and all marinade. Add peppers; cook until no longer pink, bell peppers and onion are crisp tender and most of the liquid is evaporated.
Place bun halves, cut side up, on greased cookie sheet; broil 4-6 inches from heat for 1-2 minutes or until toasted. Spoon beef and veggies onto bottom halves of bun. Top each with 2 peices of cheese; return to broiler for 1 minute to melt cheese; cover with top of buns. If desired top with salsa, sour cream or guacamole, or spread a thin later of mayo on bun.
I like it with just a thin layer of mayo to moisten the bun a little. Also good with peperoncicis!!
1/19/11
Baked Potato Soup (Our Best Bites)
I made this the other day and my husband loved it!!! The kids were not fond of the green onions in it so when I make it again I might leave the onions out until the end and just add them to mine and my husbands.
3 Tbsp. butter
2-3 cloves garlic-minced
1/2 c. flour
4 1/2 c milk (low fat works great)
1 (14oz) can chicken broth
4 medium baking potatoes (about 2 1/2 lbs) baked*
2 C. grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp. black pepper
1 1/2 c. sour cream (low fat is fine) divided
1/2 c. chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
Melt butter in stock pot over meadium heat. Add garlic and saute 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little ata time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth (Now if you get to this point and dont have a smooth liquid Stop! Save your soup by popping the mixture in the blender, then continue on) Bring soup just to a simmer and heat until thickened, stirring often, About 5 minutes.
Once soup is thickened, turn heat down to medium low. Cut potatoes in half length wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes breaking up large clumps. Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with the remaining sour cream, onions, cheese, and bacon.
*dont have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easy pierces through them. It usually takes about 5-10 minutes. To bake them in the oven pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
3 Tbsp. butter
2-3 cloves garlic-minced
1/2 c. flour
4 1/2 c milk (low fat works great)
1 (14oz) can chicken broth
4 medium baking potatoes (about 2 1/2 lbs) baked*
2 C. grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp. black pepper
1 1/2 c. sour cream (low fat is fine) divided
1/2 c. chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
Melt butter in stock pot over meadium heat. Add garlic and saute 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little ata time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth (Now if you get to this point and dont have a smooth liquid Stop! Save your soup by popping the mixture in the blender, then continue on) Bring soup just to a simmer and heat until thickened, stirring often, About 5 minutes.
Once soup is thickened, turn heat down to medium low. Cut potatoes in half length wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes breaking up large clumps. Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with the remaining sour cream, onions, cheese, and bacon.
*dont have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easy pierces through them. It usually takes about 5-10 minutes. To bake them in the oven pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
3 Packet Pot Roast (Make it Fast Cook it Slow)
This roast is proabably one of my favorite ways to make a roast for sure!!!
1 (3lb.) chuck roast
1 (1oz.) packet ranch salad dressing mix
1 (1oz.) packet Italian salad dressing mix
1 (1oz) packet Au Jus
1 c. water *
In a small bowl combine the 3 packets . Put the roast in a 4 qt crockpot. Sprinkle the seasonings over the meat, flipping the meat to cover all sides. Add 1 c. water cook on low for 8 hours or on high for 4-5 hours. The meat will be more tender if you cook it low and slow!!!
* I prefer to add more water to it like 3 cups but if you only want to add 1 then it is more concentrated so about 20 minutes before serving add 2 more cups of water! Waiting to add water to the end will help the meat retain its shape and the added water will make a nice gravy!!!
I have used many different roasts including elk but if your going to use a gamey meat you might want to put a 1 tsp vinegar on it! The recipe says you can substitute the au jus for McCormick Grill Mates Peppercorn & Garlic but I havent ever tried that one!!!
1 (3lb.) chuck roast
1 (1oz.) packet ranch salad dressing mix
1 (1oz.) packet Italian salad dressing mix
1 (1oz) packet Au Jus
1 c. water *
In a small bowl combine the 3 packets . Put the roast in a 4 qt crockpot. Sprinkle the seasonings over the meat, flipping the meat to cover all sides. Add 1 c. water cook on low for 8 hours or on high for 4-5 hours. The meat will be more tender if you cook it low and slow!!!
* I prefer to add more water to it like 3 cups but if you only want to add 1 then it is more concentrated so about 20 minutes before serving add 2 more cups of water! Waiting to add water to the end will help the meat retain its shape and the added water will make a nice gravy!!!
I have used many different roasts including elk but if your going to use a gamey meat you might want to put a 1 tsp vinegar on it! The recipe says you can substitute the au jus for McCormick Grill Mates Peppercorn & Garlic but I havent ever tried that one!!!
1/17/11
Baked Creamy Chicken Taquitos (Our Best Bites)
This is a great meal and sine they are baked and not fried, they are even better. Follow instructions on bottom of recipe to make ahead and freeze.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacomole or ranch
***TO MAKE AND FREEZE FOR LATER
Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold there shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions extending the baking time by 10 minutes.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacomole or ranch
***TO MAKE AND FREEZE FOR LATER
Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold there shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions extending the baking time by 10 minutes.
Buffalo Chicken Sandwich (Pillsbury)
This is a little spicy but when you put blue cheese dressing or ranch or mayo on it it cools, it down!
1/3 c. Buffalo wing sauce
1/2 tsp. black and red pepper blend ( I just did 1/4 of each)
4 boneless skinless chicken breasts
1 Tbsp. vegetable oil
1/4 c blue cheese dressing (I Use ranch or mayo)
4 kaiser rolls, split
4 slices swiss cheese (I used provolone or mozzerella)
4 slices tomato and 4 lettuce leaves
In a 13x9 pan mix buffalo wing sauce and pepper blend. Between pieces of plastic wrap or wax paper place chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/4 inch thick. Add chicken to sauce in baking dish; turn to coat both sides with sauce. Cover; refrigerate 20 minutes to marinade. In a skillet heat oil over medium heat. Add chicken cook for 10-13 minutes, turning once until chicken is no longer pink inside. Spread dressing (or mayo) on bottom half of roll. Top with chicken, cheese, tomato, and lettuce.
1/3 c. Buffalo wing sauce
1/2 tsp. black and red pepper blend ( I just did 1/4 of each)
4 boneless skinless chicken breasts
1 Tbsp. vegetable oil
1/4 c blue cheese dressing (I Use ranch or mayo)
4 kaiser rolls, split
4 slices swiss cheese (I used provolone or mozzerella)
4 slices tomato and 4 lettuce leaves
In a 13x9 pan mix buffalo wing sauce and pepper blend. Between pieces of plastic wrap or wax paper place chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/4 inch thick. Add chicken to sauce in baking dish; turn to coat both sides with sauce. Cover; refrigerate 20 minutes to marinade. In a skillet heat oil over medium heat. Add chicken cook for 10-13 minutes, turning once until chicken is no longer pink inside. Spread dressing (or mayo) on bottom half of roll. Top with chicken, cheese, tomato, and lettuce.
1/15/11
Baked Spaghetti
I was a little worried my kids wouldn't eat this because it has lots of different veggies in it but they LOVED it!!
1 c. chopped onion
1/2 c. chopped green pepper
1 lb margarine
1/4-1/2 tsp garlic salt
1 can (28oz) tomatoes cut up save liquid
1 can (4oz) mushroom stems, drained
1 can (2 1/4 oz) sliced olives, drained
2 tsp. dried oregano
1 lb ground beef browned and drained
12 oz spaghetti noodles cooked and drained
2 c. shredded mozzerella
1/4 c. water
1 can condensed cream of mushrooms soup-undiluted
1/4 c. grated parmesan cheese
Brown hamburger and cook noodles first!! In a large skillet saute onion, and peppers in butter until tender. Add tomatoes with juice, mushrooms, olives, oregano, and garlic salt. Add cooked ground beef . Simmer uncovered for 10 minutes. Place 1/2 of the noodles in a greased 9x13 pan. Top with half the vegetable beef mix. Sprinkle with 1 c. mozzerella cheese. Repeat with remaining noodles, veggie/beef, and mozzerella. In a seperate bowl mix the soup and water until smooth. Pour over casserole sprinkle with parmesan cheese. bake uncovered at 350 for 30-35 minutes or until heated through. Yields: 10 servings
1 c. chopped onion
1/2 c. chopped green pepper
1 lb margarine
1/4-1/2 tsp garlic salt
1 can (28oz) tomatoes cut up save liquid
1 can (4oz) mushroom stems, drained
1 can (2 1/4 oz) sliced olives, drained
2 tsp. dried oregano
1 lb ground beef browned and drained
12 oz spaghetti noodles cooked and drained
2 c. shredded mozzerella
1/4 c. water
1 can condensed cream of mushrooms soup-undiluted
1/4 c. grated parmesan cheese
Brown hamburger and cook noodles first!! In a large skillet saute onion, and peppers in butter until tender. Add tomatoes with juice, mushrooms, olives, oregano, and garlic salt. Add cooked ground beef . Simmer uncovered for 10 minutes. Place 1/2 of the noodles in a greased 9x13 pan. Top with half the vegetable beef mix. Sprinkle with 1 c. mozzerella cheese. Repeat with remaining noodles, veggie/beef, and mozzerella. In a seperate bowl mix the soup and water until smooth. Pour over casserole sprinkle with parmesan cheese. bake uncovered at 350 for 30-35 minutes or until heated through. Yields: 10 servings
1/12/11
Peanut Butter No Bake Clusters (Angel Shannon)
2 cups sugar
1/2 c. milk
1/2 c. butter
1/8 tsp. salt
1 tsp. vanilla
1 c. creamy peanut butter
3 c. quick rolled oats
Combine sugar, milk, butter, and salt in medium pan. Bring to boil. Allow to boil for 1 minute. Remove from heat. Stir in vanilla, peanut butter, and rolled oats. Stir until mixture begins to stiffen a little. Drop onto foil or cookie sheet into round clusters.
Now something else you can do with this is drizzle chocolate over the top of them YUMMY!! But make sure you have a glass of milk nearby!!
When I need a little bit of chocolate to drizzle I usually just use milk chocolate chips and pour about a half a bag into a bowl and microwave about 30 seconds at a time stirring in between. Watch it carefully. Some people like to add water or milk to there chocolate to melt it but I just like it plain. Then dip a fork in the chocolate and drizze it over the cluster.
1/2 c. milk
1/2 c. butter
1/8 tsp. salt
1 tsp. vanilla
1 c. creamy peanut butter
3 c. quick rolled oats
Combine sugar, milk, butter, and salt in medium pan. Bring to boil. Allow to boil for 1 minute. Remove from heat. Stir in vanilla, peanut butter, and rolled oats. Stir until mixture begins to stiffen a little. Drop onto foil or cookie sheet into round clusters.
Now something else you can do with this is drizzle chocolate over the top of them YUMMY!! But make sure you have a glass of milk nearby!!
When I need a little bit of chocolate to drizzle I usually just use milk chocolate chips and pour about a half a bag into a bowl and microwave about 30 seconds at a time stirring in between. Watch it carefully. Some people like to add water or milk to there chocolate to melt it but I just like it plain. Then dip a fork in the chocolate and drizze it over the cluster.
Hawaiian Dream Chicken and dipping sauce
Chicken
1 cup flour
1 (14oz) pkg. coconut split in half
2 Tbsp. sugar
1/4 tsp salt
1/4 tsp cayenne
1 cup club soda
1 1/2 lbs chicken tenders
oil for frying
Beat flour, sugar, salt, cayenne, soda, and 1/2 cup coconut into a smooth batter. Add chicken, coat well. spread remaining coconut into a dish. Roll battered chicken into the coconut until covered completly. Pour a couple inches oil into a frying pan and heat on high. Oil is ready when you see cracks or you can test it by putting a small peice of bread in it and if it bubbles like its frying then its ready. Put chicken in oil carefully. Fry 3-5 minutes on each side until golden brown and chicken is done all the way through. Drain on paper towel.
Sauce
1/2 cup orange marmalade
grated ginger (opt)
3 Tbsp. water
1 Tbsp. brown sugar
microwave marmalade, water, and brown sugar 30 seconds at a time until warm. If adding ginger mix into sauce after heating.
YUMMY GOOD EATS!!!
1 cup flour
1 (14oz) pkg. coconut split in half
2 Tbsp. sugar
1/4 tsp salt
1/4 tsp cayenne
1 cup club soda
1 1/2 lbs chicken tenders
oil for frying
Beat flour, sugar, salt, cayenne, soda, and 1/2 cup coconut into a smooth batter. Add chicken, coat well. spread remaining coconut into a dish. Roll battered chicken into the coconut until covered completly. Pour a couple inches oil into a frying pan and heat on high. Oil is ready when you see cracks or you can test it by putting a small peice of bread in it and if it bubbles like its frying then its ready. Put chicken in oil carefully. Fry 3-5 minutes on each side until golden brown and chicken is done all the way through. Drain on paper towel.
Sauce
1/2 cup orange marmalade
grated ginger (opt)
3 Tbsp. water
1 Tbsp. brown sugar
microwave marmalade, water, and brown sugar 30 seconds at a time until warm. If adding ginger mix into sauce after heating.
YUMMY GOOD EATS!!!
Pork chops and gravy
6-8 pork chops
2 cans cream of mushroom
1 can chicken broth
1 pkg cream cheese
1 (0.7 oz) pkg italian dressing mix -dry
Heat all the ingredients together except pork chops. Place pork chops in 9x13 pan. When sauce is creamy pour over chops. Bake at 375 for about an hour or until done 165 degrees for pork.
This gravy is soooo good! My father in law likes it over a baked potato!!
2 cans cream of mushroom
1 can chicken broth
1 pkg cream cheese
1 (0.7 oz) pkg italian dressing mix -dry
Heat all the ingredients together except pork chops. Place pork chops in 9x13 pan. When sauce is creamy pour over chops. Bake at 375 for about an hour or until done 165 degrees for pork.
This gravy is soooo good! My father in law likes it over a baked potato!!
Stuffed Mushrooms ---- Jen Smith
I havent personally tried this because my family is not huge mushroom people but I love them so I guess I will have to make them for someone else to enjoy. But Jen is a great cook so here it is. Thanks Jen for your help!!!
STUFFED MUSHROOMS
24 ounces White Button Mushrooms (I get the medium sized ones since they do shrink)
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (I don't have so I omit)*
8 ounces Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated (I use a three cheese blend from Frigo - Parm, Asiago and Romano)
Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
24 ounces White Button Mushrooms (I get the medium sized ones since they do shrink)
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (I don't have so I omit)*
8 ounces Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated (I use a three cheese blend from Frigo - Parm, Asiago and Romano)
Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
You can replace wine with chicken broth or just leave it out like Jen does! She says you can also omit the mushrooms and eat it on crackers!!!
1/11/11
Potato Skins
These are so goooood and yet simple to make!!!
Good ole Idaho Potatoes
bacon cooked and chopped (we prefer thick bacon)
green onions chopped
cheddar cheese- shredded
sour cream
garlic salt season salt
Preheat oven to 350 Wash potatoes and put in oven UNWRAPPED Bake for 45 minutes to 1 hour or until soft. Take potatoes out of oven change oven to Broil and with a oven mitt on slice potatoes in half length wise. Scoop potato pulp out BUT leaving a little layer of pulp like 1/4 inch thick. (its easier to scoop them out while hot!) Place all the potatoes upside down on a cookie sheet and spray them with pam or cooking spray. Place back in the oven until crisp then turn over and do the same thing to the insides. After they are all nice and toasty lightly sprinkle with seasonings. After that sprinkle cheese inside and garnish with bacon and onions. Put bake in the oven until cheese is melted. Serve with sour cream or ranch!!
GOOD EATS!!!
Good ole Idaho Potatoes
bacon cooked and chopped (we prefer thick bacon)
green onions chopped
cheddar cheese- shredded
sour cream
garlic salt season salt
Preheat oven to 350 Wash potatoes and put in oven UNWRAPPED Bake for 45 minutes to 1 hour or until soft. Take potatoes out of oven change oven to Broil and with a oven mitt on slice potatoes in half length wise. Scoop potato pulp out BUT leaving a little layer of pulp like 1/4 inch thick. (its easier to scoop them out while hot!) Place all the potatoes upside down on a cookie sheet and spray them with pam or cooking spray. Place back in the oven until crisp then turn over and do the same thing to the insides. After they are all nice and toasty lightly sprinkle with seasonings. After that sprinkle cheese inside and garnish with bacon and onions. Put bake in the oven until cheese is melted. Serve with sour cream or ranch!!
GOOD EATS!!!
Sausage Dip (family)
Yes, as a friend pointed out to me it is football season, so I guess that means we need some good finger foods right!!!
How about a Sausage Dip that can be as hot as you want to make it!!! This one is super easy yet OH so GOOD!!!
3 cans diced green chilies (these range in heat)
1 can diced jalepenos (go big or go home)
4 cups sour cream
2 lbs cooked sausage ( we use breakfast sausage but you can use what you like probably not maple :)
Put all in a crockpot and serve with chips
(Robin likes to add a little garlic salt too)
How about a Sausage Dip that can be as hot as you want to make it!!! This one is super easy yet OH so GOOD!!!
3 cans diced green chilies (these range in heat)
1 can diced jalepenos (go big or go home)
4 cups sour cream
2 lbs cooked sausage ( we use breakfast sausage but you can use what you like probably not maple :)
Put all in a crockpot and serve with chips
(Robin likes to add a little garlic salt too)
Covered & Smothered Chicken
This is definitely one of my go to meals when I am in a rut or have company coming!!
6 Boneless Skinless Chicken Breasts
a bottle of BBQ sauce (we like Jack Daniels)
season salt
6 slices mozzerella cheese
1/2 pkg. of cooked bacon
1 or 2 onions- chopped
Extra Virgin Olive Oil
Sprinkle season salt on both sides of the chicken and brown chicken in extra virgin olive oil (EVOO) In a 9x13 pan pour enough bbq sauce to coat the bottom of the pan. Place chicken in pan and cover with remaining bbq sauce.Cover with tinfoil. Bake at 350 for about 45 minutes. While chicken is cooking fry onions in evoo or the grease from your bacon. When chicken is done pull tinfoil off and place about 2 slices cooked bacon on each piece of chicken. Then cover with mozzerella. Cook for 15 minutes more or until cheese is melted. Before serving garnish with fried onions( a friend of mine uses mushrooms also and says its very good too)!!
6 Boneless Skinless Chicken Breasts
a bottle of BBQ sauce (we like Jack Daniels)
season salt
6 slices mozzerella cheese
1/2 pkg. of cooked bacon
1 or 2 onions- chopped
Extra Virgin Olive Oil
Sprinkle season salt on both sides of the chicken and brown chicken in extra virgin olive oil (EVOO) In a 9x13 pan pour enough bbq sauce to coat the bottom of the pan. Place chicken in pan and cover with remaining bbq sauce.Cover with tinfoil. Bake at 350 for about 45 minutes. While chicken is cooking fry onions in evoo or the grease from your bacon. When chicken is done pull tinfoil off and place about 2 slices cooked bacon on each piece of chicken. Then cover with mozzerella. Cook for 15 minutes more or until cheese is melted. Before serving garnish with fried onions( a friend of mine uses mushrooms also and says its very good too)!!
Sweet and Sour Fish
Fish
Butter -chunked
Lemons-sliced* optional
Lemon Pepper
garlic salt
brown sugar
New York style A1 sauce
Cut tinfoil to desired length to wrap around fish, spray foil with pam put a little squirt of the A1 sauce then sprinkle both sides of the fish with lemon pepper lay on sauce. Sprinkle top side with garlic salt then pour more A1 sauce on top sprinkle with brown sugar(enough to cover fish). Then place a couple slices of lemon on top of the broen sugar and a couple chunks of butter. ( I have done it without the lemons too just depends what you like) Wrap tinfoil up 2 sides sealed together then the ends sealed. Now you can bake it in the oven at 350 for about 30 minutes or on the grill about 5 minutes each side. PLEASE make sure your fish flakes apart to check that it is done!!! GOOD EATING!!!
Homemade Waffles (Taste of Home) & Buttermilk syrup (Darlene A.)
Around my house we like to have breakfast for dinner, some of you may like store boughten waffle mix but what if you dont have any and the kids are hungry and ready to eat. This recipe doesnt have any sugar in it so they are not sweet BUT thats what the syrup is for!!
Waffles
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 eggs separated
1 cup milk
1/4 cup butter, melted
In a small bowl combine flour, baking powder, and salt. Combine egg YOLKS, milk & butter; stir into dry ingredients just until moist. In seperate bowl beat egg whites on medium speed until soft peaks form, gently fold into batter. Bake in a preheated greased waffle iron according to directions on iron or until golden brown.
Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 c. buttermilk (you can make your own)
Cook until sugar is dissolved remove pan from heat then add:
1 tsp. vanilla
1/2 tsp baking soda (this will make your syrup rise up so make sure you have room for it to swell)
If you want to try something more add fresh fruit (raspberries, blackberries, blueberries) to your waffles then pour the syrup over the top!!!
(a special thanks to my Aunt Darlene for helping me out with this recipe!!! Thanks for your encouragement! Love ya lots!!!)
Waffles
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 eggs separated
1 cup milk
1/4 cup butter, melted
In a small bowl combine flour, baking powder, and salt. Combine egg YOLKS, milk & butter; stir into dry ingredients just until moist. In seperate bowl beat egg whites on medium speed until soft peaks form, gently fold into batter. Bake in a preheated greased waffle iron according to directions on iron or until golden brown.
Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 c. buttermilk (you can make your own)
Cook until sugar is dissolved remove pan from heat then add:
1 tsp. vanilla
1/2 tsp baking soda (this will make your syrup rise up so make sure you have room for it to swell)
If you want to try something more add fresh fruit (raspberries, blackberries, blueberries) to your waffles then pour the syrup over the top!!!
(a special thanks to my Aunt Darlene for helping me out with this recipe!!! Thanks for your encouragement! Love ya lots!!!)
Well here goes nothing!
I have had a recipe email group for awhile now and I finally decided why not just start a blog about my collection of recipes and let everyone try them!! Please have patience with me while I start this new adventure and PLEASE let me know what you think about these recipes. These recipes will be coming from all kinds of books, websites, family etc. I just collect them, try them, and let you know about them.
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