tag:blogger.com,1999:blog-51304439339335220062024-02-20T02:22:22.124-08:00I'm Not Betty CrockerK kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5130443933933522006.post-84657854903018567232008-10-03T00:14:00.000-07:002008-10-04T11:45:09.713-07:00Coffehouse Scones<p class="MsoNormal">(from Karen)<br /></p><p class="MsoNormal">2 cups (280 grams) all purpose <a href="http://joyofbaking.com/flour.html">flour</a><br />1/4 cup (50 grams) granulated white <a href="http://joyofbaking.com/sugar.html">sugar</a><br />1 teaspoon <a href="http://joyofbaking.com/bakingsoda.html">baking powder</a><br />1/4 teaspoon <a href="http://joyofbaking.com/bakingsoda.html">baking </a><a href="http://joyofbaking.com/bakingsoda.html">soda</a><br />1/4 teaspoon salt<br />1/2 cup (113 grams) (1 stick) unsalted <a href="http://joyofbaking.com/Butter.html">butter</a>, cold and cut into pieces<br />2/3 cup (160 ml) buttermilk</p> <p class="MsoNormal"><o:p></o:p>Egg mixture for brushing tops of scones:<br />1 large egg, lightly beaten<br />1 tablespoon milk</p><p class="MsoNormal"> </p><p class="MsoNormal">Preheat oven to 400 degrees F and place rack in middle of oven. Stack two <a href="http://joyofbaking.com/SconesCoffeehouse.html" target="_top">baking sheets</a> together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)</p> <p class="MsoNormal"><o:p></o:p>In a large bowl, <a href="http://joyofbaking.com/SconesCoffeehouse.html" target="_top">whisk</a> together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Transfer to a lightly floured surface and <a href="http://joyofbaking.com/other/glossaryHP.html#knead">knead</a> dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). </p> <p class="MsoNormal">Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. </p> <p class="MsoNormal"><o:p></o:p>Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. </p> <span style=";font-family:";font-size:12;" >Serve with jam or lemon curd and whipped cream.</span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-67891562898786656062008-10-03T00:13:00.000-07:002008-10-03T00:14:01.266-07:00Easy Black Bean Corn Casserole1 10-oz. pouch Trader Joe’s frozen brown rice (or vacuum sealed brown rice)<br />2 cups salsa<br />1 16-oz. bag Trader Joe’s Frozen Roasted Corn<br />1 can black beans<br />5 green onions, chopped<o:p><br /></o:p>tortilla chips <span style="font-size: 12pt; font-family: "Times New Roman";"><br />shredded Mexican cheese blend<br /><br /></span><span style="font-size: 12pt; font-family: "Times New Roman";">Mix first 5 ingredients and set aside. Grease a glass casserole pan and line bottom of pan with a thin layer of crushed tortilla chips. Add prepared mixture. Top with shredded Mexican cheese. Finish with a thin layer of crushed tortilla chips and bake at 400 degrees for 15-20 minutes or until heated through.</span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-81336582037011461842008-10-03T00:09:00.000-07:002008-10-03T00:10:40.933-07:00Easy Sloppy Joes<p class="MsoNormal">½ lb. ground beef<span style=""> </span><br />dry minced onion<span style=""> </span><br />1 scoop brown sugar (about 1/3 cup)<span style=""> </span><br />¼ cup ketchup (1 really long squirt)<br />1-2 Tb. prepared mustard (1 big squirt)<span style=""> </span></p> <span style="font-size: 12pt; font-family: "Times New Roman";">2 (16 oz.) cans pork & beans<span style=""> <br />hamburger buns<br /><br /></span></span> <p class="MsoNormal">Cook beef and onions. Drain. Dump and squirt remaining ingredients until you like the taste. <span style="font-size: 12pt; font-family: "Times New Roman";">Simmer a bit and serve on hamburger buns.<br /></span></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-11454979161640291202008-10-03T00:04:00.000-07:002008-10-03T00:07:22.609-07:00Curried Chickpeas in Coconut-Cilantro Broth<h2 style=""><span style="font-size:78%;"><span style="font-weight: normal;">(from Karen)</span></span><br /></h2> <p class="MsoNormal" style="text-align: center;" align="center"><i>Don’t touch the seeds when seeding the jalapeño pepper. If you touch them they can burn your skin.</i></p> <p class="MsoNormal" style="page-break-after: avoid;">1 tsp butter or stick margarine<br />1 cup chopped onion<br />1 garlic clove, minced<br />1 (14.5-ounce) can diced tomatoes, undrained<br />2/3 cup canned coconut milk (we use the entire can)<br />1 tbsp seeded minced jalapeño pepper<br />1 to 2 tsp. curry powder (we go heavy on this)<br />1 (19-ounce) can chickpeas (garbanzo beans) drained<br />1/3 cup chopped fresh cilantro<br />1 can of pre-cooked chunk chicken (optional)<br />(5 cups rice)</p><p class="MsoNormal" style="page-break-after: avoid;">Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 5 minutes. Add chickpeas (and chicken); partially cover, and simmer 15 minutes. Remove from heat; stir in cilantro. Serve over rice.</p> <p class="MsoFooter" style="page-break-after: avoid;"><o:p> </o:p></p> <p class="MsoNormal" style="page-break-after: avoid;">Yield: 5 servings</p><table class="MsoNormalTable" style="border-collapse: collapse;" border="0" cellpadding="0" cellspacing="0"><tbody><tr style="page-break-inside: avoid;"><td style="padding: 0in 5.4pt; width: 221.4pt;" valign="top" width="295"><p class="MsoNormal" style="page-break-after: avoid;"><o:p> </o:p></p> </td> <td style="padding: 0in 5.4pt; width: 221.4pt;" valign="top" width="295"><p class="MsoNormal" style="page-break-after: avoid;"><o:p> </o:p></p> <p class="MsoNormal" style="page-break-after: avoid;"><o:p> </o:p></p> </td> </tr> </tbody></table>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-64040170808897958982008-10-02T23:59:00.000-07:002008-10-03T00:00:47.878-07:00Southwest Corn Salad with Cilantro Lime Vinaigrette<div class="Section1"> <span style="font-size:85%;">(from Jennifer L.)</span><span style="font-family: "Californian FB";"><br /><br />Makes about 5 cups. </span><span style="font-family: "Californian FB";">For an easy late-summer supper, stir in some cooked black beans, and serve with a basket of steaming tortillas, extra cheese and avocado.<o:p></o:p></span> <p class="MsoNormal" style="text-align: left;" align="left"><span style="font-family: "Californian FB";"><o:p> </o:p>Salad:<o:p></o:p></span><span style="font-size: 12pt; font-family: "Californian FB";"></span><br /></p><p class="MsoNormal" style="text-align: left;" align="left">2 c corn kernels<o:p></o:p></p> </div><span style="font-family: "Californian FB";"></span><div class="Section2"> <p class="MsoNormal" style="text-align: left;" align="left"><span style="font-family: "Californian FB";">½ c diced red onion<o:p></o:p><br />1 pint cherry tomatoes, halved<o:p></o:p><br />1 red bell pepper, diced<o:p></o:p><br />½ c crumbled cotija or feta cheese<o:p></o:p><br />Fresh cilantro garnish<o:p></o:p></span></p> </div> <span style="font-size: 12pt; font-family: "Californian FB";"></span> <span style="font-family: "Californian FB";">Combine vegetables in a medium bowl.<span style=""> </span>Toss with ½ c vinaigrette, or to taste.<span style=""> </span>Let sit for 30<span style=""> </span>minutes to let the flavors combine.<span style=""> </span>Just before serving, top with cheese and fresh cilantro.<span style=""> </span>Pass remaining vinaigrette.<o:p></o:p></span><div class="Section3"> <p class="MsoNormal" style="text-align: left;" align="left"><span style="font-family: "Californian FB";"><o:p> </o:p>Vinaigrette:<o:p></o:p></span></p> </div> <span style="font-size: 12pt; font-family: "Californian FB";"> </span> <div class="Section4"> <p class="MsoNormal" style="text-align: left;" align="left"><span style="font-family: "Californian FB";">2/3 c lime juice (5-6 limes)<o:p></o:p><br />½ c apple cider vinegar<o:p></o:p><br />2/3 c fresh cilantro leaves<o:p></o:p><br />1-2 T minced garlic<o:p></o:p><br />1-2 t Tabasco-type sauce<o:p></o:p><br />1 T ground cumin<o:p></o:p><br />½ t salt<o:p></o:p><br />¼ c vegetable oil<o:p></o:p></span></p> </div> <span style="font-family: "Californian FB";">Combine all ingredients but oil in blender.<span style=""> </span>Whirl until smooth.<span style=""> </span>With blender running, slowly add oil.<span style=""> </span>Refrigerate until ready to use.<o:p></o:p></span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-7648605935815431672008-10-02T23:57:00.000-07:002008-10-02T23:59:09.316-07:00Black Bean and Lentil Salad<div class="Section1">(from Jennifer L.)<br /><br />Serves 6 main dish servings. </div> <span style="font-size: 12pt; font-family: "Times New Roman";"> </span> <div class="Section2"> <p class="MsoNormal" style="text-align: left;" align="left">2 c cooked black beans<br />2 c cooked lentils<br />1 t dry mustard<br />3 T minced garlic<br />1 T minced fresh parsley<br />1 T minced fresh cilantro<br />½ c rice vinegar<br />Juice of 1 lemon<br />1 t salt, or to taste<br />2-3 T olive oil<br />1 t cayenne pepper<br />1 head butterleaf lettuce, washed & torn<br />2 red bell peppers, sliced into rings<br />2 large red potatoes, cooked and thinly sliced<br />½ c grated carrots or raw beets</p> </div> Place the black beans in one bowl and lentils in another.<span style=""> </span>In a third bowl, whisk together mustard, garlic, parsley, cilantro, vinegar, lemon juice, salt, oil, and cayenne pepper.<span style=""> </span>Divide the mixture equally between the beans and lentils, cover with plastic wrap and marinate 1 hour in the fridge.<span style=""> </span> <p class="MsoNormal" style="text-align: left;" align="left"><o:p></o:p>Line 6 plates with lettuce leaves, then top with rings of bell pepper.<span style=""> </span>Arrange small piles of potatoes, carrots, beans and lentils on each plate, then drizzle the remaining marinade over all.<span style=""> </span>Serve at once.</p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-71980491748916330432008-10-02T23:55:00.000-07:002008-10-02T23:57:19.319-07:00Plum Cake (Pflaume-Kuchen)<p class="MsoNormal" style="text-align: center;" align="center"><b><span style=";font-family:";font-size:18;" lang="DE" ><span style="font-weight: bold;"><span style="font-size:78%;">From Jennifer L.</span></span><br /><o:p></o:p></span></b></p><span style=";font-family:";" >Serves 8-12<o:p></o:p></span> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p><br />4-6 sliced plums (or peaches)<o:p></o:p><br />10 T (25 g) butter<o:p></o:p><br />2 c (250 g) flour<o:p></o:p><br />½ c (80 g) sugar <o:p></o:p><br />2 t baking powder<o:p></o:p><br />1 egg<o:p></o:p><br />3-4 t water<o:p></o:p></span><br /><i><span style=";font-family:";" >Topping</span></i><span style=";font-family:";" >: vanilla sugar or white sugar & vanilla extract<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p>Oven temperature: 390 degrees F.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p>Assemble with biscuit method: combine dry ingredients in a medium bowl.<span style=""> </span>Cut in cold butter.<span style=""> </span>In a small bowl, thoroughly whisk together the egg and 3 teaspoons water.<span style=""> </span>Gently stir into flour-butter mixture, just until moistened.<span style=""> </span>If needed, add extra water.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p></o:p><span style=""></span>Set aside one-third of the dough.<span style=""> </span>Press the rest into a greased square baking pan.<span style=""> </span>Arrange plums on dough.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p></o:p>Bake for 20 minutes, then when the plums get juicy, remove from oven.<span style=""> </span>Dab remaining dough over top the plums.<span style=""> </span>Sprinkle with vanilla sugar (or white sugar and sprinkles of vanilla extract).<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p>Return to oven for another 20 minutes, or until dough is done.<o:p></o:p></span></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-47108405440303513282008-10-02T23:49:00.003-07:002008-10-02T23:49:57.625-07:00Creamy Syrup<span style="font-size:100%;"><b><i><u><span style="">(from Kiersten)</span></u></i></b></span> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="font-size:100%;"><span style="">½ C. Butter or margarine<o:p></o:p><br />1 C. Cream<o:p></o:p><br />1 C. Sugar<o:p></o:p><br />1 tsp. Vanilla<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="">*Combine ingredients in a pan and heat until butter is melted. Don’t boil.<span style=""> </span>Let sit for a few minutes and either blend with a hand blender or pour in a blender and blend.<span style=""> </span>Serve warm.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="">*This keeps well in the fridge.<span style=""> </span>Just heat in the microwave when ready to use.</span></span></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-18214359064862266782008-10-02T23:49:00.001-07:002008-10-02T23:49:35.711-07:00German Pancakes<span style="font-size:100%;"><b style=""><u><span style="">(From Kiersten)<o:p></o:p></span></u></b></span> <p class="MsoNormal"><span style="font-size:100%;"><span style="">6 eggs<br />1 C. milk<o:p></o:p><br />1 C. flour<o:p></o:p><br />¾ tsp. Salt<o:p><br /></o:p><br />Preheat oven to 400.<span style=""> </span>Beat ingredients together.<span style=""> </span>In a 9 X 13 dish, melt 4 Tbs. Margarine in oven.<span style=""> </span>Pour better in pan and bake for 20 minutes.<span style=""> </span>Serve topped with syrup, fruit toppings, powdered sugar, cream cheese, or any other favorite topping.<b><i><u><o:p></o:p></u></i></b></span><br /><b><i><u><span style=""><o:p><span style="text-decoration: none;"> </span></o:p><br /></span></u></i></b></span></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-35681863743748815582008-10-02T23:48:00.000-07:002008-10-02T23:49:04.349-07:00Basic Homemade Maple Syrup<span style="font-size:100%;"><b style=""><u><span style="">Basic Homemade Maple Syrup<o:p></o:p></span></u></b></span> <p class="MsoNormal"><span style="font-size:100%;"><span style="">1 ½ C. Sugar<o:p></o:p><br />½ C. Brown sugar<o:p></o:p><br />1 C. Water<o:p></o:p><br />1 tsp. Maple flavoring<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="">*Combine sugars and water in sauce pan.<span style=""> </span>Bring to a boil.<span style=""> </span>Add maple flavoring, turn heat down, and boil for 2 minutes.</span></span></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-78159969975134856012008-10-02T23:47:00.002-07:002008-10-02T23:48:32.039-07:00Egg Bake(from Kiersten)<br /> <p class="MsoNormal"><span style="font-size:100%;"><b style=""><u><span style="">Egg Bake<o:p></o:p></span></u></b></span></p> <p class="MsoNormal" style="margin-left: 0.5in;"><span style="font-size:100%;"><span style="">9 large eggs<o:p></o:p><br />3 C. Shredded cheese<o:p></o:p><br />¾ C. Sour cream<o:p></o:p><br />Opt.: 1 Small can green chili’s<o:p></o:p><br />Cooked bacon or sausage pieces<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-left: 0.5in;"><span style="font-size:100%;"><span style="">Cooked potato dices or hashbrowns<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=""><span style=""> </span>Chopped Broccoli<o:p></o:p></span></span></p> <span style="font-size:100%;"><span style="">*Mix together, put in casserole dish and bake at 350 for about 20 minutes—or till done (depends on pan size you use)<br /><br /></span></span><span style="font-size:100%;"><b style=""><u><span style=""><br /></span></u></b></span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-14703067677002015302008-10-02T23:47:00.001-07:002008-10-02T23:47:56.194-07:00Fruit Smoothies(from Kiersten)<span style="font-size:100%;"><span style=""><o:p></o:p></span></span><p class="MsoNormal"><span style="font-size:100%;"><b style=""><u><span style="">Fruit Smoothies<o:p></o:p></span></u></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="">3 C. juice<o:p></o:p><br />1 8 oz. Container yogurt<o:p></o:p><br />1-2 bananas<o:p></o:p><br />1 scoop of soy or whey protein powder/drink mix<o:p></o:p><br />Fruit—whatever you have, frozen or fresh.<o:p></o:p></span></span></p> <span style="font-size:100%;"><span style="">*This is just my standard smoothie.<span style=""> </span>We alter it depending on what we have.<span style=""> </span>I really like the frozen fruit mix from Costco.</span></span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-67708835877209748002008-10-02T23:45:00.000-07:002008-10-02T23:46:04.175-07:00Blueberry Yogurt Muffins<span style="font-size: 100%;"><b><i><u><span style=""></span></u></i></b><b><span style=""><span style=""></span></span></b><span style="">(from Kiersten) <b><u><o:p></o:p></u></b></span></span> <p class="MsoNormal"><span style="font-size: 100%;"><span style="">1 3/4 C. flour<o:p></o:p><br />2 tsp. salt<o:p></o:p><br />2 C. sugar<o:p></o:p><br />2 tsp. baking powder<o:p></o:p><br />2 eggs<o:p></o:p><br />1/4 C. melted butter<o:p></o:p><br />3/4 C. plain yogurt (or vanilla or other flavor)<o:p></o:p><br />1 2 C. blueberries<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size: 100%;"><span style="">*Mix together & pour in greased muffin tin.<span style=""> </span>Bake at 350 for 25 min.<o:p></o:p><br />*I usually add less blueberries.<span style=""> </span>You can also use different berries or a mixture of different berries.</span></span><span style="font-size: 100%;"><span style=""> Makes 12</span></span></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-12312979769623400982008-10-02T23:44:00.001-07:002008-10-02T23:44:32.214-07:00Broccoli Chicken Casserole<u><span style=""><br /></span></u>(from Kiersten) <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">3 C. chicken, cooked and diced<br />1 bag frozen broccoli or fresh steamed<br />1 can cream of chicken soup<br />1/4 C. mayo<br />3 tsp. lemon juice<br />grated cheese</p> <p class="MsoNormal">*Mix soup, mayo, and lemon juice.<span style=""> </span>Layer chicken on bottom of casserole dish, then broccoli.<span style=""> </span>Pour soup mixture over the top and top with cheese.<span style=""> </span>Bake at 350 for about 45 minutes.</p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-14262931557490964072008-10-02T23:43:00.000-07:002008-10-02T23:44:07.668-07:00Tomato Basil Squares<o:p></o:p><o:p></o:p><o:p></o:p><span style="text-decoration: underline;">(from Kiersten)</span> <p class="MsoNormal">1 pkg. Refrigerated pizza crust<br />2 C. shredded mozzarella cheese<br />¼ C. grated Parmesan cheese<br />2 Tbs. Fresh basil leaves, chopped<br />2/3 C. light mayonnaise<br />1 garlic clove, pressed<br />Fresh tomatoes, thinly sliced</p> <p class="MsoNormal">*Roll out pizza crust.<span style=""> </span>Sprinkle with 1 C. of mozzarella cheese and set aside.<span style=""> </span>Combine remaining cup of mozzarella cheese, parmesan cheese, basil, mayo, and garlic.<span style=""> </span>Mix well.<span style=""> </span>Arrange tomatoes in a single layer over mozzarella cheese on crust.<span style=""> </span>Place cheese mixture over tomatoes.<span style=""> </span>Spread to cover evenly.<span style=""> </span>Bake at 375 for 15-20 minutes or until top is golden brown and bubbly.<span style=""> </span>Serve warm.</p><u></u>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-67351511226652493102008-10-02T23:42:00.000-07:002008-10-02T23:43:26.341-07:00Roasted Potatoes and Carrots<u>(from Kiersten)<o:p></o:p></u> <p class="MsoNormal">In a bowl, Combine whatever amounts of the following you like:</p> <p class="MsoNormal"><span style=""> </span>Diced red or yellow potatoes<span style=""> </span>Seasoning salt</p> <p class="MsoNormal"><span style=""> </span>Baby carrots<span style=""> </span>Salt and pepper</p> <p class="MsoNormal"><span style=""> </span>Onion<span style=""> </span>Minced Garlic</p> <p class="MsoNormal"><span style=""> </span>Olive oil</p> *Spread on cookie sheet (Silpat works great!).<span style=""> </span>Bake at 400 till done (about 30 minutes).K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-71127256016316183472008-10-02T23:41:00.001-07:002008-10-02T23:41:55.932-07:00Gumbo Burgers<p class="MsoNormal"><u>(from Kiersten)<br /></u></p> <p class="MsoNormal">1 lb. Hamburger; brown and drain<br />Add: <span style=""> </span>1 can <st1:city st="on"><st1:place st="on">Campbell</st1:place></st1:city>’s Chicken Gumbo soup<br />½ C. ketchup</p> <p class="MsoNormal">Spoon onto hamburger buns and enjoy.</p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-81506660124625361142008-10-02T23:40:00.000-07:002008-10-02T23:41:05.171-07:00Chicken Enchiladas<u><span style="">(from Kiersten)<br /></span></u><p class="MsoNormal"><o:p> </o:p></p> 1 can cream of chicken soup (or cream of mushroom)<br />¼<span style=""> </span>C. salsa<br />½<span style=""> </span>C. sour cream <p class="MsoNormal">*Simmer above ingredients together.<span style=""> </span>Thin with some milk.</p> <p class="MsoNormal">3 chicken breasts, cooked and shredded (good with leftover chicken or turkey)</p> *Fill tortillas with chicken, sauce and grated cheese.<span style=""> </span>Roll up and place in 9 X 13 dish.<span style=""> </span>Save some sauce and pour over the top.<span style=""> </span>Top with cheese.<span style=""> </span>Bake at 350 for about 30 min. or till warm throughout.K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-80220972867491055882008-10-02T23:39:00.000-07:002008-10-02T23:40:12.398-07:00Chicken Tetrazzini<span style=""></span>(from Kiersten)<br /><br />3 Tbs. Butter<br />4 Tbs. Flour<br />1 C. milk <p class="MsoNormal">*Make white sauce (Melt and stir butter and flour together, then add milk)</p> <p class="MsoNormal">Add:<span style=""> </span>2 Tbs. Parsley<br />1 ½ C. sour cream<br />1 pint cottage cheese<br />1 tsp. minced onion<br />1 small can mushrooms (or fresh)—optional<br />2 cups chicken, cooked and cubed<br />12 oz. spaghetti noodles<br />4 ½ C. water<br />3-4 chicken bouillon cubes</p> <p class="MsoNormal">*Bring water and bouillon to a boil; add noodles and cook till liquid is gone (watch that the bottom doesn’t scorch).<span style=""> </span>Add sauce to cooked noodles; stir; pour out into 9X13 casserole dish.<span style=""> </span>Sprinkle with 1 C. grated cheese.<span style=""> </span>Bake at 350 for 30 min.</p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-36736653083068214292008-10-02T23:37:00.000-07:002008-10-02T23:38:59.285-07:00Slow Cooker Chicken Casserole<span style=""><o:p></o:p></span> <p class="MsoNormal">½ cube butter (4 Tbs.)<br />4 boneless, skinless chicken breasts<br />½ pkg. Zesty Italian Salad Dressing mix</p> <p class="MsoNormal">*Mix and cook in slow cooker 6-7 hours on low or 3-4 hours on high.<span style=""> </span>Remove chicken 30 minutes before serving and add the following to the juice in the slow cooker:</p> <p class="MsoNormal">1 can cream of mushroom soup (or cream of chicken)<br />1 8-oz. Pkg. cream cheese</p> <p class="MsoNormal">*Shred the chicken.<span style=""> </span>When sauce is heated, stir with a wire whisk till smooth, then add the chicken back to the sauce.<span style=""> </span><br />*Serve over noodles (egg noodles or bow tie are good) or rice.<br />*This is great company food—easy to double the recipe.</p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-36073967529668181552008-10-02T23:36:00.001-07:002008-10-02T23:36:57.907-07:00Tamale Pie<u><span style="">(from Kiersten)</span></u><br /><span style="font-size:10;"><o:p></o:p></span> <p class="MsoNormal"><span style="">2 lb. Ground beef<o:p></o:p><br />1 med. Onion, chopped<o:p></o:p><br />1 can cheddar cheese soup<o:p></o:p><br />3/4 C. salsa<o:p></o:p><br />1/4 C. water<span style=""> </span><o:p></o:p><br />2-8 oz. Pkg corn muffin mix<o:p></o:p><br />3/4 C. shredded cheese<o:p></o:p><br />chopped tomatoes<o:p></o:p><br />olives<o:p></o:p></span></p> <span style="">*Cook meat & onion till brown & drain.<span style=""> </span>Stir in soup, salsa & water.<span style=""> </span>Simmer 5 min. uncovered.<span style=""> </span>Prepare muffin mix as directed.<span style=""> </span>Spread half of batter in greased 9X13 pan.<span style=""> </span>Spoon hot meat mix over.<span style=""> </span>Spread rest of muffin batter (can thin with additional milk.)<span style=""> </span>Bake at 350 for 30-35 min.<span style=""> </span>Top with cheese and garnish with tomatoes and olives.</span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-44982783029963142992008-10-02T23:34:00.000-07:002008-10-02T23:37:27.360-07:00Chicken Pillows<u><span style="">(From Kiersten)<br /></span></u><span style=""> </span> <p class="MsoNormal"><span style="">Filling:<span style=""><br /></span></span></p> <p class="MsoNormal"><span style="">3 Tbs. Melted butter (I usually omit)<o:p></o:p><br />6 oz. Cream cheese<o:p></o:p><br />2 C. Cooked chicken, shredded<o:p></o:p><br />1/4 tsp. Salt<o:p></o:p><br />1/8 tsp. Pepper<o:p></o:p><br />2 Tbs. Milk<o:p></o:p><br />1 Tbs. Chives or onions<o:p></o:p><br />1 can sliced mushrooms (opt.)<o:p></o:p><br />Diced celery (opt.)<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 cans crescent rolls<o:p></o:p></span></p> <p class="MsoNormal"><span style="">*Mix butter and cream cheese.<span style=""> </span>Add rest of ingredients and drop about 2 Tbs. on each crescent roll. (I usually roll the rolls out a little bit).<span style=""> </span>Fold ends together, sealing up edges.<span style=""> </span>Bake at 350 for 15-20 minutes.<span style=""> </span>Serve with gravy below.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Gravy:<br /></span></p><p class="MsoNormal"><span style="">1 can cream of chicken soup<span style=""> </span><o:p></o:p><br />1 C. chicken broth<o:p></o:p><br />1 beef bouillon cube<o:p></o:p></span></p> <span style="">*Stir in saucepan till almost boiling</span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-42737283376092494732008-10-02T23:32:00.001-07:002008-10-02T23:32:52.530-07:00Quick Cherry Chocolate Cake<p class="MsoNormal"><o:p> (from Kiersten)</o:p><u><br /><o:p></o:p></u></p> <p class="MsoNormal">1 pkg. Chocolate Fudge cake mix<br />1 can (21 oz.) cherry pie filling<br />2 eggs</p> <p class="MsoNormal">*Beat eggs; add pie filling, then cake mix.<span style=""> </span>Stir well.<span style=""> </span>Put in greased & floured 9X13 pan.<span style=""> </span>Bake at 350 for 35 minutes, or till done.<span style=""> </span>Cool and spread with frosting below.</p> <p class="MsoNormal">Frosting:<span style=""> </span><br /></p> <p class="MsoNormal">1 C. sugar<span style=""></span><br />5 Tbs. Margarine<br /><span style=""></span>1/3 C. milk<br /><span style=""></span>1 C. (heaping) chocolate chips</p> <p class="MsoNormal">*Combine sugar, margarine & milk in saucepan.<span style=""> </span>Bring to a boil just so sugar dissolves.<span style=""> </span>Remove from heat, add chocolate chips and stir until melted.<span style=""> </span>When it starts to thicken, spread on cake.</p> <p class="MsoNormal"><o:p><br /></o:p></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-69100213290372428762008-10-02T23:31:00.000-07:002008-10-02T23:32:13.660-07:00Kiersten's Raspberry Fluff<u><o:p></o:p></u>6 8-oz containers of yogurt (I use Fruit on the Bottom, 3 Strawberry, 3 Raspberry)<br />1 large package instant vanilla pudding<br />12 oz. Cool whip<br />1 pkg. Frozen raspberries <p class="MsoNormal"><span style=""> </span>*Beat yogurt and pudding well.<span style=""> </span>Add cool whip and beat again.<span style=""> </span>Stir in frozen raspberries and refrigerate about 1 hour.<span style=""> </span>Stir just before serving.</p> <p class="MsoNormal"><o:p> </o:p></p>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0tag:blogger.com,1999:blog-5130443933933522006.post-46023910021025750242008-10-02T23:25:00.001-07:002008-10-02T23:25:39.313-07:00Sauces & Toppings from Kiersten<span style="font-size:100%;"><span style=";font-family:";" ><o:p></o:p></span><u><span style=";font-family:";" >Raspberry Sauce<o:p></o:p></span></u></span> <p style="margin: 0in 0in 0.0001pt;"><span style="font-size:100%;"><span style=";font-family:";" >2 C. Raspberries<o:p></o:p><br />¼ C. sugar<o:p></o:p><br />1 Tbs. lemon juice<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*Combine raspberries & sugar in saucepan. <span style=""> </span>Cook 10 minutes.<span style=""> </span>Puree in blender and strain through a sieve.<span style=""> </span>Transfer to a bowl, stir in lemon juice and chill.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*I use this as a topping for anything, freeze it, and for fruit leather without seeds.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*Can use blackberries instead.<o:p><br /><br /></o:p></span></span></p> <h3><span style="font-size:100%;"><span style=";font-family:";" >Freezer Strawberry Jam </span><span style=";font-family:";" ><span style=""> </span><o:p></o:p></span></span></h3> <h3><span style="font-size:100%;"><span style=";font-family:";" >2 C. sugar<o:p></o:p></span></span></h3> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >3 rounded tablespoons Instant Clear Jel<o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >1 pkg. Unsweetened strawberry Kool-Aid<o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >5 C. diced fresh strawberries (I crush slightly)<o:p></o:p><br />½ C. light Karo syrup<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*Mix sugar, instant clear jel, and Kool-Aid well.<span style=""> </span>Add to washed and diced berries.<span style=""> </span>Put in Karo syrup and stir until well blended.<span style=""> </span>Put into containers and freeze.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b><span style=";font-family:";" >*Use same recipe for raspberries except use raspberry Kool-Aid.<o:p></o:p></span></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*Instant Clear Jel can be purchased at Decorette Shop in Tigard<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p> <h3><span style="font-size:100%;"><span style=";font-family:";" >Blueberry Sauce<o:p></o:p></span></span></h3> <p style="margin: 0in 0in 0.0001pt;"><span style="font-size:100%;"><span style=";font-family:";" ><span style=""> </span>1/2 cup granulated sugar<br />1/4 cup orange juice concentrate<br />2 tablespoons cornstarch<br />3 cups fresh or frozen blueberries<o:p></o:p></span></span></p> <p style="margin: 0in 0in 0.0001pt;"><span style="font-size:100%;"><span style=";font-family:";" >*In a saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth over low heat. Add blueberries and bring to a boil; boil for 2 minutes, stirring constantly.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" ><o:p> </o:p></span><br /><b style=""><u><span style=";font-family:";" >Apple Pie Filling (to can)<o:p></o:p></span></u></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >5 ½ lb. Apples<o:p></o:p><br />4 ½ C. Sugar<o:p></o:p><br />1 C. Cornstarch<o:p></o:p><br />2 Tbs. Cinnamon<o:p></o:p><br />¼ tsp. Nutmeg<o:p></o:p><br />1 tsp. Salt<o:p></o:p><br />3 Tbs. Lemon juice<o:p></o:p><br />10 C. water<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*Combine all the dry ingredients together.<span style=""> </span>Add to water—cook and stir till thick and bubbly.<span style=""> </span>Add lemon juice.<span style=""> </span><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >*Peel, core, & slice apples.<span style=""> </span>Mix with sauce.<span style=""> </span>Put in jars and process for 25 minutes.<o:p><br /></o:p></span><b style=""><u><span style=";font-family:";" ><o:p><span style="text-decoration: none;"> </span></o:p></span></u></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b style=""><u><span style=";font-family:";" >Peach Puree<o:p></o:p></span></u></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:";" >3 C. mashed peaches<o:p></o:p><br />¼ tsp. Ascorbic acid<o:p></o:p><br />1 pkg. Pectin<o:p></o:p><br />3 C. sugar<o:p></o:p><br />3 C. sliced peaches<o:p></o:p></span></span></p> <span style="font-size:100%;"><span style=";font-family:";" >*Stir mashed peaches, ascorbic acid and pectin and let sit for 15 minutes.<span style=""> </span>Add the sugar and sliced peaches and stir.<span style=""> </span>Put into containers and freeze.<span style=""> </span>Use as topping for pancakes, waffles, or ice-cream.</span></span>K kidhttp://www.blogger.com/profile/09851243329771949070noreply@blogger.com0