Tuesday, November 30, 2010
Monday, October 11, 2010
Thursday, September 23, 2010
Melt in a double boiler
*1/3 c. butter
*2 squares unsweetened chocolate
*1 lg can evaporated milk
*3 c. sugar
*1 T corn syrup
*dash of salt
Stir and cook till it begins to thicken. Pour over a big bowl of vanilla ice cream and enjoy! It stores in the fridge for a while (if it lasts that long)
*1 1/2 lbs ground beef
*1 quart tomato juice (I didn't have this much and used less and it was perfect. I wouldn't use the whole quart)
*1 packet of enchilada seasoning mix
*1 can pork and beans (weird I know but trust me on this)
Brown ground beef in a large pan. Add enchilada seasoning mix, pork and beans, and tomato juice. In a 9x13 pan put a layer of corn tortillas. Put meat mixture on top then more tortillas then top with grated cheese. Bake at 350 for about 30 min. Serve with sour cream and salsa.
*4 cups apples peeled and sliced
*1 t cinnamon
*1/2 c water (i usually do a little less)
Place sliced apples in a 8x8 square pan. Mix water and cinnamon together and pour over apples.
*3/4 c flour
*1 cup sugar
*7 T butter (make sure you use real butter not margarine)
Cut together and sprinkle over the apples and bake at 350 for about an hour. This is the best when it is still warm with vanilla ice cream on it. This topping can be used on any kind of crisp (berries, peaches, etc).
Wednesday, September 1, 2010
Thursday, August 19, 2010
My sister in law, Brittany, introduced me to the best possible way to make sweet pork. Brown sugar and salsa. Yep, that's it! Throw it in the crock pot with some pork and 8 hours later, you have the most delicous pork you'll ever have! It's great on rolls, in tacos or burritos, or on a yummy salad.
Now, about the Cilantro Lime Rice, I swear to you I could eat this every day for the rest of my life. It is THAT yummy! We've eaten it plain for lunch or as a side with a variety of dinners, but it wasn't until I paired it with the pork that I realized how absolutely amazing it truly could be!
Try this! I KNOW you'll like it!
Sweet Pork Brittany Pickett recipe
2c brown sugar
2c picante sauce (this is just a kind of salsa)
3 lb pork roast
Place roast in crockpot. Mix salsa and brown sugar and pour over roast. Cook on low all day (about 8 hours). You will know when the pork is done- it literally falls apart.
*Note: I didn't want to make 3 lbs worth, so I bought bone-in pork chops instead and used enough to make 1.5 lbs so that I could halve the recipe(I think you could find 1.5lb roasts, too). It worked perfectly!
Cilantro Lime Rice
1/4 sweet yellow onion, diced
1-2 cloves of garlic, minced
1 c white rice
2 c water
1 tsp chicken bouillon granules
1 large handful cilantro, chopped
juice and zest of 1 lime
Saute onions in heated oil. Add garlic and rice. Cook 1-2 min. Add water and bouillon and bring to a boil. Cover and reduce heat. Simmer until tender- about 20-25 minutes. Remove from heat and mix with cilantro, lime juice and zest. Delicious!!
Sunday, July 18, 2010
*4 boneless chicken breasts (I cut mine into strips)
*1 cup milk
*1 cup chicken broth
*2 cups heavy whipping cream
*1 cup Italian bread crumbs
*1/4 cup butter (I used a little more)
*1/2-1 c Parmesan cheese
*1 t. dried basil
*1/8 t pepper
Place milk and bread crumbs in two separate shallow containers. Dip chicken in milk then cover with bread crumbs. melt butter in a skillet and brown chicken in butter on both sides and cook till chicken is done. Remove chicken and cover with foil to keep it warm.
Add chicken broth to pan and stir to loosen up all the yummy stuff in the pan. Stir in cream, basil, and pepper and bring to a boil. Cook until thickened. Remove from heat and stir in Parmesan cheese.
*I wanted a thicker sauce so I mixed a little bit of cornstarch with water and mixed it in at the end. I served this over pasta noodles and it was super yummy!
Sunday, June 13, 2010
I borrowed this recipe from a friend (Rachel Meyders), sometime ago, and just recently had the time to try it out. It was so yummy and so easy...I wanted to share the wealth! It really does taste like pink lemonade in cupcake form!
First, prepare a box of lemon cake mix...
...and bake according to the directions on the box.
- 3 (large) cups of powdered sugar
- 3 Tbsp pink lemonade concentrate
- 1 stick of butter
- pinch of salt
- 1 tsp vanilla
- red food coloring
Saturday, June 12, 2010
Thursday, June 10, 2010
Wednesday, June 2, 2010
*1 lb Bacon cut into bit size pieces
*1 lb boneless skinless chicken breasts.
*3 T. chili powder
*1 Cup Brown Sugar
*Up to 1/2 Cup water
*cooked white rice
In a large pan cook bacon over med high heat until nearly done. (Do not drain). Stir in chicken and chili powder and cook till chicken and bacon are all the way cooked. Add brown sugar and cook till sugar dissolves and sauce begins to thicken, about 4-5 minutes. Add water if needed to thin the sauce. Serve over hot rice!
**So the recipe says not to drain the grease but I thought it was a little greasy so next time I'm going to drain about 1/2 the grease to see how it turns out.
Monday, May 31, 2010
Easy and fun for the family! Trapper and I REALLY liked it. It takes only 20 minutes and it serves up to 6. Not ideal for just two people 'cause it's not that great as leftovers.
1 lb. Ground Beef
1/2 c. Catalina dressing, divided
2 Tbsp. Chili powder
8 cups of torn iceberg lettuce
1 c. broke tortilla chips (we used nacho cheese doritos and it added more flavor)
3/4 c. shredded cheese
1/2 c. chopped red onions (I hate onions, so we omitted that part)
1 tomato, chopped (I recommend using fresh.....ours were a little older and slimier...)
1 avocado, chopped
Brown meat in skillet; drain. Stir in 1/4 c. dressing and chili powder; cook and stir 1 to 2 minutes or until heated through.
Cover platter with lettuce; top with chips, meat mixture, cheese, onions, tomatoes and avocados.
Drizzle with remaining dressing.
Wednesday, April 21, 2010
Tuesday, April 13, 2010
2 slices white bread
If you have never made this snack, now is the time! This is my new favorite "sweet tooth" snack. Enjoy!
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination) 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Tuesday, February 9, 2010
1 cube butter or margarine
1/2 c flour
3 cans chicken broth
1 can cheddar cheese soup
1 can evaporated milk
1 little can of chilies
1 medium size can of mild enchilada sauce
1 can corn, drained
1 can black beans
2-3 chicken breasts, cooked and diced
Melt butter in crock pot. Slowly stir in flour- forms a thick paste. Add remaining ingredients. Cook in crock pot on low for 4-5 hours. Serve with cheese, sour cream, and tortilla chips if desired.
(You can also cook the chicken with the rest of the ingredients. Just cook in crock pot all day- about 8-9 hours)
Thursday, February 4, 2010
1 bag (1 lb.) frozen vegetables, thawed, drained
Sunday, January 24, 2010
The Filling: 12 oz bag of chocolate chips, 1/4 cup chocolate syrup, 1/2 cup of milk
Place in a pot and melt all together. Then fill each center with chocolate filling
I toasted each with a lighter, it gave it that over the fire taste..
Wednesday, January 20, 2010
If you have ever had anything called "Hawaiian haystacks", this is sort of a spin on that.
- 5-6 chicken breasts (frozen or thawed) in crock pot, cover with water.
- 2 packets of Italian seasoning (dry seasoning packets used to make Italian salad dressing); stir into water.
Take chicken out and shred after cooked.
Set aside 3/4 of the brothy water from the crock pot.
Add the following to the remaining 1/4 water in the crock pot and whisk:
- 1 1/2 C. sour cream
- 1 8 oz pkg. cream cheese
- 2 cans cream of mushroom
Put shredded chicken back in the crock pot; slowly add brothy water back in until at desired consistency. (I didn't even need to add any water, because it was already liquidy and creamy and wasn't too thick.)
- Serve over rice.
- Pineapple chunks
- Chow Mein Noodles
Before yesterday, I didn't like to make rice because I can never make it as fluffy as I would like.
I finally bought a rice cooker ($13.88 at Wal-Mart that I can use to steam veggies also) and it made the most beautiful rice ever! I know rice can be pretty healthy and now I might actually make it a little more often!
Tuesday, January 5, 2010
Courtesy of mykitchencafe.blogspot.com and allrecipes.com
3 cups cubed Lemon Garlic Chicken (see below)
1 ts garlic powder
1/2 ts black pepper
4 (14.5 oz) cans chicken broth
1/2 c lemon juice
1 (16oz.) pkg rigatoni
2 c heavy cream
2 ts lemon zest
1/2 c parmesan
In large saucepan, season chicken broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 min.
Stir cooked chicken into cooked pasta, along with cream, parmesan cheese, and lemon zest. Cook on low heat for 5 minutes, stirring constantly. Let stand 5 minutes off heat. Stir well before serving.
Lemon Garlic Chicken
3 Tb lemon juice
3 Tb olive oil
1 ts minced garlic
1 ts salt
1/4 ts pepper
1/2 ts oregano
Mix all ingredients and put in a ziploc bag. Marinade chicken overnight. Or, if cut into small piece, 5-6 hrs. Cook in a frying pan or grill before adding to pasta.