Saturday, July 12, 2008

Southwest Chicken Salad-Corie Hill


3 chopped, cooked chicken breasts, cooled
1 can garbonzo beans
1 can black beans
¼ head of cabbage, chopped
1 roma tomato, diced
2 green onions, chopped
¼ red bell pepper, chopped
¼ yellow bell pepper, chopped
--toss together



Southwest dressing-Corie Hill

¾ c. sour cream
¼ c. mayo
4 T. lime juice
1 T. milk
--the following is to taste (which is how I usually do things)
chopped fresh cilantro or dried
salt
pepper
cumin
Johnny’s garlic seasoning
--toss with salad and chill for 1 hour, enjoy



Greek Tuna Salad Sandwiches-Corie Hill

2 cans tuna, drained and flaked
½ red bell pepper, chopped
½ c. crumbled feta
2 green onions or1/4 red onion, chopped
½ cucumber, chopped
1 roma tomato, chopped
½ c. greek salad dressing (Italian will work)
--mix together and put on favorite bread, I like it toasted.



Pulled Pork Sandwiches-Corie Hill

1 Pork loin
1 ½ c. vinegar
½ c. worchestershire sauce
2 T. season salt (lawry’s)
--cook in crock pot on low until shreddable 3-4 hrs. let simmer for 20 min. Serve on buns with BBQ or Southwest sauce.



BBQ sauce-Corie Hill

(All measurement are a guess I do it to taste each time depending on what my husband and kids want.)

1 ½ c. ketchup
¼ c. mustard
¼ c. vinegar
¼ c. worchestershire sauce
2 T. season salt
2 T. lemon juice
1 t. tobasco sauce (optional)
2-3 T. brown sugar, honey, maple syrup (you pick)



Southwest dressing-Corie Hill

¾ c. sour cream
¼ c. mayo
4 T. lime juice
1 T. milk
--the following is to taste (which is how I usually do things)
chopped fresh cilantro or dried
salt
pepper
cumin
Johnny’s garlic seasoning



Cookie Salad-Corie Hill

1 large packet vanilla pudding (dry)
1 pint sour cream
1 large contain cool whip
--mix together

manderian oranges
pineapple
bananas
any other fruit that you desire
--toss with pudding mixture

Fudge strip cookies
--crumble and mix in just before serving!!



Slush (family favorite)-Corie Hill

12 oz. orange concentrate
12 oz. lemonade concentrate
12 oz. other concentrate (get creative)
7 c. HOT water
3 c. sugar
12 oz. peaches
12 oz. pineapple
2 bananas
--blend together and freeze. Serve with pop (our favorite is black cherry Shasta). Makes 6 quarts and you will have to blend in stages and stir together in icecream bucket to freeze.
Sheqerpare (in English translates Sugarmoney)-Ledia Kita

Ingredients

2 cups Sugar
3/4 cup butter, softened
2 eggs
2 cups flour
1/4 teaspoon baking soda
3/4 cup water
3/4 teaspoon vanilla extract
2 to 3 whole cloves

Directions

Mix 1-cup Sugar and butter in a bowl.
Add yolks and stir until smooth.
Add flour and baking soda and stir until a soft dough forms.
Roll out the dough. Cut it into 2-inch rounds and place it on baking sheets.
Bake at 350 degrees until pale gold for 20 minutes.
Meanwhile, make the syrup.
Bring the remaining 1-cup Sugar and water to a boil in a saucepan and cook until syrup spins a long thread, for about 10 to 15 minutes.
Remove from heat and season with vanilla and cloves to taste.
Remove cookies from oven when golden and allow them to cool.
Pour hot syrup over cookies. Serve at room temperature.
Eclair Dessert-Tauni Paul

1 recipe of a standard cream puff pastry
1 8oz package cream cheese, softened
2 4-serving boxes of Instant Vanilla pudding (sugar-free option)
3 cups milk
1 12-oz container of Cool Whip (sugar-free option)
Chocolate Fudge syrup

Make a batch of standard cream puff pastry. Spread mixture on a greased cookie sheet. Poke holes in the pastry with a fork. Bake at 400 for 20-25 minutes. Punch the pastry down when removed from the oven. Cool completely.

Mix cream cheese, pudding and milk in a medium bowl until smooth. Spread in a layer over the cooled pastry.

Spread a layer of cool whip topping over the pudding.

Drizzle over the top with the chocolate syrup.

Friday, June 13, 2008

Sugar Cookies-Roxanne Nelson

1 C Sugar
1 t vanilla
1 egg
1/2 c sour cream
1/2 cube butter
3 1/2 c flour
1 t soda
1/2 t salt


Spoon and roll in hand

bake 350 for 8-10 min

Frosting:

1 cube butter
1 lb powder sugar
1/2 c shortening
dash salt
1 t vanilla
3 T milk or water

I also add red food coloring to make it pink

These taste like the HUGE Grandmas pink sugar cookies you can buy in the store. (But of course if you make them at home they are fat free--right?)

Friday, June 6, 2008

Chocolate Toffee Cake - Stephanie Higbee



1 German Chocolate Cake (with eggs, oil and water as directed)

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 small container Cool Whip

5 Skor or Heath candybars



Bake the cake as directed in a 9 x 13" pan. Cool slightly, then poke holes in the cake with a large fork or end of a spoon. Pour the sweetened condensed milk and caramel topping over the warm cake. Let cool completely. Crush the candy bars into small pieces and stir into the Cool Whip. Spread over cake. Refrigerate for several hours or overnight. It's best the next day when the milk and caramel have soaked into the cake.

Wednesday, June 4, 2008

Creamy Potato Soup - Charlotte Van Tielen

1 medium onion, chopped
2 tsp. curry powder
1 Tbs. butter or margarine
1 1/4 lbs. (5 medium-sized) potatoes, peeled and diced
2 cups milk
2 cups water
2 tsp. chicken bouillon or 2 cubes
1/2 lb. spinach, trimmed and cut into strips
1/4 tsp. salt (a little more, about 1 tsp. if using cubes)
1/4 tsp. pepper

In a large saucepan, over medium heat, saute onion and curry in butter for 10 minutes, stirring frequently. Add potatoes, milk, water, chicken bouillon. Over high heat, bring to boiling. Reduce heat to low; cover and simmer 20 minutes until potatoes are tender. Spoon mixture into blender. Be sure to put the lid on! Puree in batches till soup is smooth. Return soup to saucepan. Stir in spinach, salt and pepper. Cover and simmer 5 minutes, until spinach wilts. Serve with dry (white) toast.

I was actually looking for a dessert recipe, but did not find the one I wanted to send in. So my apologies for sending a main dish one instead. I'll keep looking, and if I find it, I will send it.
Charlotte.

Tuesday, June 3, 2008

7 Layer Cookies - Meredith Christensen

1 C Crushed Graham Crackers
1 Stick of Melted Butter
1 Pkg Choco Chips
1 Pkg Butterscotch Chips
1 C Coconut
1 C Nuts (your Choice)
1 Can Sweetened Condensed Milk

Layer ingredients in a 9x13 pan, creating a crust with grahams and butter, ending with drizzling the whole can of sweetened condensed milk on top (yes the whole can).
Bake for 30 minutes at 350 - cut and enjoy!

Wednesday, May 28, 2008

Cream Cheese Potato Chip Dip - Lee Ann Nielsen

Cream cheese (8 oz)

1/2 cup mayonnaise

1/4 to 1/2 tsp. milk

1/4 to 1/2 tsp. mustard

1-2 squirts worchestershire sauce

2-3 shakes of pepper and garlic powder (enough to taste)

Mix until smooth. Chill and serve.

Friday, May 2, 2008

Easy Marinade - Roxanne Nelson

1 Can Sprite
2 cups soy sauce
2 or 3 chicken breasts

Marinade overnight and BBQ.
It is one of our family favorites!

Guacamole - Arlene Cook

8 - 10 ripe avocados
3 tomatoes
large tub sour cream
season salt
pepper
garlic salt
large bag of tortilla chips


Peel, pit and smash the avocados. Cut open the tomatoes, squeeze the juice and scrape all the insides in with the avocados. Throw the outside shell of the tomato away (or find another use for it). Add sour cream and then begin to season to taste. It does take a lot of salt and garlic salt to season. Get out an electric blender and the bag of chips to do some taste tests as you mix.

Deviled Deviled Eggs - Stephanie Higbee

6 hard-cooked eggs
1/3 cup Miracle Whip Salad Dressing
2 TBSP finely chopped green onion
1 tsp prepared mustard
½ tsp Tabasco sauce
1/8 tsp salt

Cut eggs in half. Remove yolks and mash them. Blend in remaining ingredients. Refill whites and sprinkle with paprika. Makes 12 (we usually double or triple the recipe depending on the size of the party!)

Our tips: Instead of green onions, we replace the regular salt with onion salt. To refill the eggs, we scoop the filling into a Ziploc sandwich bag and cut just the very corner of the bag off so the filling can be piped out. It’s easier to throw the Ziploc away than to clean out a cake decorating bag and it looks better than just using a spoon!

Albanian Tarator - Ledia Kita

ALBANIAN TARATOR (Greeks call it zaziqi)

3 lg. cucumbers
2 qts. buttermilk
1 to 2 cloves garlic
Salt to taste

Skin and cut up cucumbers. Cut into bite size pieces. Put in large bowl. Crush garlic. Add to cucumbers. Pour in buttermilk. Mix thoroughly (more garlic may be added, if you wish). Salt to taste. Keep refrigerated. Serve cold.

Friday, April 4, 2008

Easy Cheesy Broccoli - Danni Eisert

I’ve always loved broccoli, but my kids…well, they’re kids, and try as I might I couldn’t get them to eat it. One day someone mentioned how everything is better with cheese on it, and this recipe was born.

1 pkg frozen broccoli
½-1 ½ cups cheese (choose the kind you like best)

Place broccoli in a pan. Any kind will work (just don’t use a metal pan if you put this in the microwave). Match the size of pan with the amount of broccoli you want to use and the amount of mouths you have to feed. Top with cheese. Either put it in the microwave (15-20 minutes if it’s still frozen), or a 350E oven for about the same time. (I’ve found that it doesn’t really matter which cooking method you use as long as the cheese is melty enough to get to the bottom.) Voila!!

Optional add ins: We’re still working on finding all the ways we love this veg. I’ve used Lemon Pepper to spice it up a little and the kids really love it.

Saturday, March 29, 2008

Crock Pot Chicken Cattiatore - Arlene Cook

Place 2 chicken breasts in a small crock pot. Use 4 if you have a large crock pot.
Pour Italian dressing (from a bottle, not the powder mix) over the chicken until it is covered.
Cook for 4 to 6 hours and shred.
Add 1 bottle of spaghetti sauce. I like Barilla's Tomato and Basil spaghetti sauce. You may need to add more than one bottle if you used more than 2 chicken breasts.

Serve over any pasta. I like angel hair pasta with this.

Fresh Corn & Avocado Salsa - Natalie Searle

Thanks for sharing this recipe Natalie! It was fun seeing you - we have all missed you tons & wish you the best in your new house! By the way, what do you call this recipe?

1 can black beans - drained and rinsed
1 can corn - drained
1 avocado - diced
4 to 5 Roma tomatoes
cilantro (as much as you want)
3 green onions - diced

Mix together & add Good Seasonings Italian Dressing mix (prepared per the instructions on the package).

Serve with tortilla chips.

Friday, March 28, 2008

Salsa Chicken - Roxanne Nelson

Poor 1/2 bottle of salsa in the bottom of the crock pot & add:
4 chicken breasts
1 can drained black beans
1 can drained corn
Pour the rest of the bottle of salsa of top of chicken, beans and corn. Cook for 2 hrs on high and 2 hours on low. Shred chicken and serve on a tortilla shell. Add cheese and sour cream if desired.

Wednesday, March 26, 2008

Wendy's Chili - Stephanie Higbee

1 pound ground beef
14.5 oz can tomato sauce
14.5 oz can kidney beans (with liquid)
14.5 oz can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilis
1/4 cup diced celery
2 medium tomatos - chopped
1 teaspoon cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

Brown the ground beef in skillet on medium heat; drain the fat.
Using a fork, crumble the beef into pea sized pieces.
In a large pot combine the beef with the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes for 2 to 3 hours - or - cook in a crock pot for high for 4 hours or on low for 6 hours. Serves 12.

French Pancakes - Lee Ann Nielsen

This is a family favorite, breakfast or dinner:

2 cups milk

1 cup flour

3 eggs, beaten in a bowl, seperately

1 Tabl. sugar

1/2 tsp. salt

Blend all ingredients with a wire wisk, or with an electric mixer on low. Do not overblend. Heat oil or butter (brommel and brown-yogurt butter, healthier and works well.), in an electric skillet, spread evenly. With a ladle, mix ingriedents well so flour does not settle in the bottom. Place pancake mixture in pan 1/4 to 1/2 cup depending on the size of electric frying pan. Spread evenly and let brown on bottom. Then butter the top of the pancake. Brown evenly on both sides. Roll pancake tightly, and serve. Maple, or raspberry syrup and a touch of jam, taste good. These pancakes are a little more filling than crepes.

Friday, March 14, 2008

SIMPLICITY

Although I LOVE reading blogs, I am not an avid blogger and I'm not crazy about spending too much time on the computer. Aside from new recipe posts, this blog probably won't change much. Seeing all the fun ways people format their blogs is half the fun of blogging, but this one will quite simply be - well..., simple.