10 oz chopped frozen spinach
2 eggs
1 Cup ricotta cheese
1 Cup shredded Mozzarella
1. Preheat oven to 350 and place cupcake liners in a 12 cup pan
2. Warm spinach in microwave
3. Whip eggs and then stir in spinach. Fold in Cheese
4. Fill each cup about ½” and bake 30-35 minutes
Monday, December 28, 2009
Sunday, December 27, 2009
Lemon Cup Custard
1 cup sugar
4 T flour
1/8 tsp salt
2 T melted butter
5 T lemon juice
Grated rind of one lemon
3 well beaten egg yolks
1 ½ cups milk
3 stiff beaten egg whites (use hand mixer)
Add flour, sugar, and salt to butter. Add juice and rind. Blend well
Add to yolks and milk. Stir. Fold in whites.
Pour into greased custard cups and place in pan of hot water. Bake at 350 for 45 minutes.
Mom Kopp’s variation: Pour in cake pan and set cake pan in larger pan of water
4 T flour
1/8 tsp salt
2 T melted butter
5 T lemon juice
Grated rind of one lemon
3 well beaten egg yolks
1 ½ cups milk
3 stiff beaten egg whites (use hand mixer)
Add flour, sugar, and salt to butter. Add juice and rind. Blend well
Add to yolks and milk. Stir. Fold in whites.
Pour into greased custard cups and place in pan of hot water. Bake at 350 for 45 minutes.
Mom Kopp’s variation: Pour in cake pan and set cake pan in larger pan of water
Fruit Salsa
1 cup strawberries
1 kiwi
2 Golden delicious apples
¼ cup fresh squeezed orange juice
1 to 2 T brown sugar.
Mix together.
Chips for serving:
Cut a tortilla into triangles, brush with water and dust with cinnamon and brown sugar. Bake at 450 for 5-10 minutes
1 kiwi
2 Golden delicious apples
¼ cup fresh squeezed orange juice
1 to 2 T brown sugar.
Mix together.
Chips for serving:
Cut a tortilla into triangles, brush with water and dust with cinnamon and brown sugar. Bake at 450 for 5-10 minutes
Baked Oatmeal
3 cups quaker oats
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup milk
½ cup margarine
2 beaten eggs
Combine ingredients in 9 in square pan, and bake at 350 for 35 minutes, and serve with milk
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup milk
½ cup margarine
2 beaten eggs
Combine ingredients in 9 in square pan, and bake at 350 for 35 minutes, and serve with milk
Peanut Butter Cake Mix Cookies
1 pkg yellow cake mix
2 T water
2 eggs
1 tsp vanilla
1 cup peanut butter
½ cup shortening
Blend ingredients and bake 10-12 minutes at 350.
2 T water
2 eggs
1 tsp vanilla
1 cup peanut butter
½ cup shortening
Blend ingredients and bake 10-12 minutes at 350.
Sweet Cherry Chocolate Dessert
2 cans cherry pie filling
1 chocolate cake mix
1 cup butter
1. Grease 13x9 pan
2. Pour in pie filling
3. Sprinkle cake mix on top
4. pour over butter
5. Bake 20 minutes at 350
6. Cool and serve
1 chocolate cake mix
1 cup butter
1. Grease 13x9 pan
2. Pour in pie filling
3. Sprinkle cake mix on top
4. pour over butter
5. Bake 20 minutes at 350
6. Cool and serve
Flour Tortillas
2 cups flour
1 tsp salt
3 T shortening
2/3 cup water
1. Sift flour and salt. Cut in shortening until fine
2. Gradually add water
3. Form ball and knead lightly
4. Make into golf ball sized balls and let rest 10 minutes
5. Roll thin and cook on hot ungreased griddle, turning once
1 tsp salt
3 T shortening
2/3 cup water
1. Sift flour and salt. Cut in shortening until fine
2. Gradually add water
3. Form ball and knead lightly
4. Make into golf ball sized balls and let rest 10 minutes
5. Roll thin and cook on hot ungreased griddle, turning once
Sneaky Faux Potatoes
4 cups Cauliflower (fresh or frozen)
Cook until soft. Add sour cream, milk, and salt and pepper like you would mashed potatoes. Top with bacon bits, cheese, and or chives if desired.
Variation: Use ½ potatoes and ½ cauliflower
Cook until soft. Add sour cream, milk, and salt and pepper like you would mashed potatoes. Top with bacon bits, cheese, and or chives if desired.
Variation: Use ½ potatoes and ½ cauliflower
Ultimate Pesto Burgers
1 lb ground beef
.5 oz pkg dry pesto mix
Mozzarella cheese
Parmesan cheese
½ package bacon, cooked
Garlic salt
1 T water
Buns
1. Mix dry pesto, water, and a handful of parmesan cheese with the ground beef.
2. Form into very thin patties. Place bacon and more parmesan onto half of the patties
3. Top with the other half of the patties. Seal edges
4. Cook in pan or on grill until done. Top with mozzarella cheese during the last few minutes of cooking
Serve on buns. Tastes great with a little bit of mayo and lettuce. Or, make up some pesto and spread that on the bun
.5 oz pkg dry pesto mix
Mozzarella cheese
Parmesan cheese
½ package bacon, cooked
Garlic salt
1 T water
Buns
1. Mix dry pesto, water, and a handful of parmesan cheese with the ground beef.
2. Form into very thin patties. Place bacon and more parmesan onto half of the patties
3. Top with the other half of the patties. Seal edges
4. Cook in pan or on grill until done. Top with mozzarella cheese during the last few minutes of cooking
Serve on buns. Tastes great with a little bit of mayo and lettuce. Or, make up some pesto and spread that on the bun
Coconut Chicken
½ cup buttermilk baking mix
2/3 cup coconut
½ tsp paprika
½ cup sweetened condensed milk
2 T Dijon mustard
4 chicken breast
½ cup melted butter
1. Mix milk and Dijon. Dip chicken into mix and coat
2. Combine baking mix, coconut, and paprika. Roll chicken in this mix
Place on lightly greased pan, drizzle with butter, and bake at 350 degrees for 30-35 minutes
2/3 cup coconut
½ tsp paprika
½ cup sweetened condensed milk
2 T Dijon mustard
4 chicken breast
½ cup melted butter
1. Mix milk and Dijon. Dip chicken into mix and coat
2. Combine baking mix, coconut, and paprika. Roll chicken in this mix
Place on lightly greased pan, drizzle with butter, and bake at 350 degrees for 30-35 minutes
Peanut Brittle
1 cup white sugar
½ cup light corn syrup
¼ tsp salt
¼ cup water
1 cup peanuts
2 T butter, softened
1 tsp baking soda
1. Grease large cookie sheet
2. In 2 qt pan, over medium heat, bring to boil: sugar, corn syrup, salt, and water. Stir until sugar dissolves. Stir frequently until temp reaches 300 degrees or small amount dropped in very cold water separates into hard, brittle threads
3. Remove from heat, stir in butter and baking soda and pour on cookie sheet. With two forks, lift and pull into rectangle, about 14 by 2. (Or, just shake it like you would brownies to form a thin sheet.) Cool and snap into pieces
½ cup light corn syrup
¼ tsp salt
¼ cup water
1 cup peanuts
2 T butter, softened
1 tsp baking soda
1. Grease large cookie sheet
2. In 2 qt pan, over medium heat, bring to boil: sugar, corn syrup, salt, and water. Stir until sugar dissolves. Stir frequently until temp reaches 300 degrees or small amount dropped in very cold water separates into hard, brittle threads
3. Remove from heat, stir in butter and baking soda and pour on cookie sheet. With two forks, lift and pull into rectangle, about 14 by 2. (Or, just shake it like you would brownies to form a thin sheet.) Cool and snap into pieces
Anzac Biscuits (cookies)
(Australia)
1 stick butter
1 tsp molasses
1 tsp baking soda
1 cup oatmeal
¾ cup sugar
2 T boiling water
¾ cup flaked coconut
¾ cup flour
1. In saucepan, combine butter, molasses, baking soda and sugar. Mix in boiling water
2. Bring to a boil and remove from heat.
3. Add remaining ingredients
4. Place by large spoonfuls on baking sheet and bake at 275 for 25 minutes
1 stick butter
1 tsp molasses
1 tsp baking soda
1 cup oatmeal
¾ cup sugar
2 T boiling water
¾ cup flaked coconut
¾ cup flour
1. In saucepan, combine butter, molasses, baking soda and sugar. Mix in boiling water
2. Bring to a boil and remove from heat.
3. Add remaining ingredients
4. Place by large spoonfuls on baking sheet and bake at 275 for 25 minutes
South African Carrot Salad
Carrots
Crushed pineapple (half drained)
Raisins
Splenda or sugar (optional)
1. Shred carrots
2. Add pineapple, the ratio is up to you, whatever tastes good to you
3. Stir in some raisins, again, as many as you want
4. Taste it, and if you think you’d like it sweeter, add splenda or sugar
Cover and refrigerate overnight before serving
Crushed pineapple (half drained)
Raisins
Splenda or sugar (optional)
1. Shred carrots
2. Add pineapple, the ratio is up to you, whatever tastes good to you
3. Stir in some raisins, again, as many as you want
4. Taste it, and if you think you’d like it sweeter, add splenda or sugar
Cover and refrigerate overnight before serving
Fresh Fruit Smoothies
Pineapple Blackberry
6 oz vanilla yogurt
1 cup pineapple
¼ cup milk
½ cup blackberries
1/8 tsp cinnamon
Blend until smooth
Peach Raspberry
6 oz vanilla yogurt
1 sliced peach
¼ cup milk
½ cup raspberries
1/8 tsp cinnamon
Blend until smooth
Strawberry Kiwi
6 oz vanilla yogurt
1 cup frozen strawberries
¼ cup milk
1 large kiwi, peeled
Blend until smooth
6 oz vanilla yogurt
1 cup pineapple
¼ cup milk
½ cup blackberries
1/8 tsp cinnamon
Blend until smooth
Peach Raspberry
6 oz vanilla yogurt
1 sliced peach
¼ cup milk
½ cup raspberries
1/8 tsp cinnamon
Blend until smooth
Strawberry Kiwi
6 oz vanilla yogurt
1 cup frozen strawberries
¼ cup milk
1 large kiwi, peeled
Blend until smooth
Raspberry Chicken with Coconut rice
Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese
1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese
1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese
Penne with Chicken and Asparagus
Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese
1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese
1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese
Mountain Dew Jelly
3 ¼ cups dew
2 T lemon juice
4 ½ cups sugar
1 pkg sure-jell pectin
1. Read sure-jell instructions
2. Boil dew and juice for 3 minutes, or longer to reduce in order to concentrate flavor
3. Let cool
4. Follow sure-jell instructions, using the dew in place of fruit/juice
5. Pour into jars
6. Process in a canning kettle w/ boiling water for 10 minutes
Makes 3-4 pints, depending on how long you reduce the dew
2 T lemon juice
4 ½ cups sugar
1 pkg sure-jell pectin
1. Read sure-jell instructions
2. Boil dew and juice for 3 minutes, or longer to reduce in order to concentrate flavor
3. Let cool
4. Follow sure-jell instructions, using the dew in place of fruit/juice
5. Pour into jars
6. Process in a canning kettle w/ boiling water for 10 minutes
Makes 3-4 pints, depending on how long you reduce the dew
Beef and broccoli
1 T vegetable oil
1lb boneless sirloin or round steak
1 can tomato soup
3 T soy sauce
1 T Vinegar
1 tsp garlic powder
¼ tsp crushed red pepper
3 cups fresh or frozen broccoli
Rice
1.Cook beef in oil on med-high heat
2. Add soup, soy, vinegar and spices. Bring to boil and stir in broccoli. Stir until tender crisp and serve over rice
1lb boneless sirloin or round steak
1 can tomato soup
3 T soy sauce
1 T Vinegar
1 tsp garlic powder
¼ tsp crushed red pepper
3 cups fresh or frozen broccoli
Rice
1.Cook beef in oil on med-high heat
2. Add soup, soy, vinegar and spices. Bring to boil and stir in broccoli. Stir until tender crisp and serve over rice
Apple Crisp
4-6 sliced apples
1/3 cup flour
½ cup brown sugar
¼ cup butter
1 cup rolled oats
¼ tsp nutmeg
1 tsp cinnamon
1.Place fruit in shallow, buttered baking dish.
2.Mix other ingredients until crumbly and spread over fruit
3. Bake at 350 for 40-45 minutes
1/3 cup flour
½ cup brown sugar
¼ cup butter
1 cup rolled oats
¼ tsp nutmeg
1 tsp cinnamon
1.Place fruit in shallow, buttered baking dish.
2.Mix other ingredients until crumbly and spread over fruit
3. Bake at 350 for 40-45 minutes
BBQ Beef Cups (AKA leftover cups)
1 lb ground beef
1/2 cup BBQ sauce
1 can biscuits
2 T brown sugar
Shredded cheddar cheese
1. Brown beef. Mix in sugar and sauce
2. Press biscuits into muffin pan and fill with beef. Top with cheese
3. Bake at 350 for 10 to 12 minutes
Variations:
Fill with leftover anything really, or make up something specifically to put in cups. A few ideas:
*Alfredo: brush biscuit with garlic butter. Fill with leftover chicken and broccoli alfredo
*Pizza: fill with cheese, sauce, pepperoni, and olives
*Taco: fill with leftover taco meat and cheese and serve topped w/ sour cream, salsa, and lettuce. Or, add refried beans or enchilada sauce.
*Chili cups: fill with chili. Add hot dogs if you want
*Macaroni cups: add bacon or hot dogs to the macaroni
You could do a lot with this, and make it as easy and inexpensive as you want to. Great way to get rid of leftovers
1/2 cup BBQ sauce
1 can biscuits
2 T brown sugar
Shredded cheddar cheese
1. Brown beef. Mix in sugar and sauce
2. Press biscuits into muffin pan and fill with beef. Top with cheese
3. Bake at 350 for 10 to 12 minutes
Variations:
Fill with leftover anything really, or make up something specifically to put in cups. A few ideas:
*Alfredo: brush biscuit with garlic butter. Fill with leftover chicken and broccoli alfredo
*Pizza: fill with cheese, sauce, pepperoni, and olives
*Taco: fill with leftover taco meat and cheese and serve topped w/ sour cream, salsa, and lettuce. Or, add refried beans or enchilada sauce.
*Chili cups: fill with chili. Add hot dogs if you want
*Macaroni cups: add bacon or hot dogs to the macaroni
You could do a lot with this, and make it as easy and inexpensive as you want to. Great way to get rid of leftovers
Chicken (or beef) Shish Kebobs
Chicken (Or use steak instead… but then it will be a steak kebob)
Mushrooms
Water Chestnuts
Pineapple
Snap Peas
Carrots
Green and Red Peppers
(and/or whatever vegetables you like)
Teriyaki sauce
Sesame seeds
Put chicken and veggies on skewers. Dip in teriyaki sauce, and grill, adding more sauce while grilling. Sprinkle with sesame seeds and serve
Mushrooms
Water Chestnuts
Pineapple
Snap Peas
Carrots
Green and Red Peppers
(and/or whatever vegetables you like)
Teriyaki sauce
Sesame seeds
Put chicken and veggies on skewers. Dip in teriyaki sauce, and grill, adding more sauce while grilling. Sprinkle with sesame seeds and serve
Baked Apples with Maple Cream
2 large apples, halved lengthwise, and cored
4 tsp butter or margarine cut into small pieces
½ cup orange juice
1 T apple cider vinegar
¼ cup evaporated milk
2 T pure maple syrup
1. Chill small mixing bowl. Place apples flesh side up in slow cooker and dot with butter. Pour orange juice and vinegar over top
2. Cook on low 2-3 hours or until apples are soft but still hold their shape. Remove apples to plate and pour juice from slow cooker into small saucepan. Bring to a boil and reduce 3-4 minutes, until liquid is thick and syrupy. Set aside
3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed for 3-5 minutes, until mixture thickens. Top each apple half with 1 ½ T maple cream and drizzle with 1 T reserved fruit syrup
4 tsp butter or margarine cut into small pieces
½ cup orange juice
1 T apple cider vinegar
¼ cup evaporated milk
2 T pure maple syrup
1. Chill small mixing bowl. Place apples flesh side up in slow cooker and dot with butter. Pour orange juice and vinegar over top
2. Cook on low 2-3 hours or until apples are soft but still hold their shape. Remove apples to plate and pour juice from slow cooker into small saucepan. Bring to a boil and reduce 3-4 minutes, until liquid is thick and syrupy. Set aside
3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed for 3-5 minutes, until mixture thickens. Top each apple half with 1 ½ T maple cream and drizzle with 1 T reserved fruit syrup
Chicken Madeira
Chicken Madeira
2 lbs chicken breast tenders
½ cup chicken broth
¼ cup Madeira wine (optional)
2 oz dried porcini mushrooms
1 onion, thinly sliced
1 pkg (16 oz) spaghetti noodles
½ cup fat free half and half
1 cup frozen asparagus pieces, thawed
½ cup finely chopped flat leaf parsley
1. Place chicken in slow cooker. Combine broth, wine, mushrooms, and onions in medium bowl. Pour over Chicken
2. Cover and cook on low 6 hours or on high 3 hours. Remove Chicken to cutting board. Cook noodles according to directions on package. Cut chicken into bite size pieces
3. Add half and half, asparagus, and parsley to slow cooker. Mix well. Return Chicken to slow cooker and stir.
4. Divide noodles among 8 serving bowls. Spoon Chicken mixture over noodles.
2 lbs chicken breast tenders
½ cup chicken broth
¼ cup Madeira wine (optional)
2 oz dried porcini mushrooms
1 onion, thinly sliced
1 pkg (16 oz) spaghetti noodles
½ cup fat free half and half
1 cup frozen asparagus pieces, thawed
½ cup finely chopped flat leaf parsley
1. Place chicken in slow cooker. Combine broth, wine, mushrooms, and onions in medium bowl. Pour over Chicken
2. Cover and cook on low 6 hours or on high 3 hours. Remove Chicken to cutting board. Cook noodles according to directions on package. Cut chicken into bite size pieces
3. Add half and half, asparagus, and parsley to slow cooker. Mix well. Return Chicken to slow cooker and stir.
4. Divide noodles among 8 serving bowls. Spoon Chicken mixture over noodles.
Ginger Almond Chicken
2 T sesame or olive oil
2 lbs chicken cut into strips
1 large sliced onion
2 T finely chopped ginger
½ cup teriyaki sauce
12 oz shredded stir fry vegetables
¼ cup sliced almonds
½ bunch slivered green onions
1. Coat slow cooker with cooking spray
2. Heat oil in large skillet over medium-high heat. Saute chicken until browned, about 5 minutes. Transfer to slow cooker. Add onion, ginger, and teriyaki sauce. Stir to coat
3. Cover and cook on low for 2 hours, or until chicken is cooked through. When done, turn heat to high and add vegetables. Cover and cook 20-30 more minutes, stirring once, until vegetables are tender crisp
4. Stir almonds and scallions into cooker. Serve over hot rice
2 lbs chicken cut into strips
1 large sliced onion
2 T finely chopped ginger
½ cup teriyaki sauce
12 oz shredded stir fry vegetables
¼ cup sliced almonds
½ bunch slivered green onions
1. Coat slow cooker with cooking spray
2. Heat oil in large skillet over medium-high heat. Saute chicken until browned, about 5 minutes. Transfer to slow cooker. Add onion, ginger, and teriyaki sauce. Stir to coat
3. Cover and cook on low for 2 hours, or until chicken is cooked through. When done, turn heat to high and add vegetables. Cover and cook 20-30 more minutes, stirring once, until vegetables are tender crisp
4. Stir almonds and scallions into cooker. Serve over hot rice
French Dip Sandwiches
2 lb beef top round roast
3 cups water
1/3 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
2 whole peppercorns
12 small baguettes or crusty rolls
1. Place roast in slow cooker with water, soy sauce, and seasonings
2. Cover and cook on high 5-6 hours
3. Remove meat from cooker, reserving juices. Cover meat with foil and let stand 10 minutes before thinly slicing
4. Strain broth and skim off any fat before pouring into serving cups or bowls for dipping. Serve meat layered on rolls
3 cups water
1/3 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
2 whole peppercorns
12 small baguettes or crusty rolls
1. Place roast in slow cooker with water, soy sauce, and seasonings
2. Cover and cook on high 5-6 hours
3. Remove meat from cooker, reserving juices. Cover meat with foil and let stand 10 minutes before thinly slicing
4. Strain broth and skim off any fat before pouring into serving cups or bowls for dipping. Serve meat layered on rolls
Easy Italian Chicken
4 Chicken breast
1 pkg dry Italian dressing mix
1 cup warm water or chicken broth
Put all ingredients in crock pot and cook on low for 8-10 hours
1 pkg dry Italian dressing mix
1 cup warm water or chicken broth
Put all ingredients in crock pot and cook on low for 8-10 hours
Italian Herbed Chicken
1 lb Chicken breast cut into 2” cubes
¾ tsp salt
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
2 cups low-sodium marinara sauce
2 cups shredded mozzarella or Italian cheese blend
1. Place chicken in slow cooker and top with seasonings
2. Pour sauce on top, covering chicken completely. DO NOT STIR for at least one hour
3. Cook on low 4-6 hours or until chicken is cooked through. Stir in 1 cup of cheese.
4. Serve over hot pasta (goes great with rigatoni noodles) with remaining cheese sprinkled on top
¾ tsp salt
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
2 cups low-sodium marinara sauce
2 cups shredded mozzarella or Italian cheese blend
1. Place chicken in slow cooker and top with seasonings
2. Pour sauce on top, covering chicken completely. DO NOT STIR for at least one hour
3. Cook on low 4-6 hours or until chicken is cooked through. Stir in 1 cup of cheese.
4. Serve over hot pasta (goes great with rigatoni noodles) with remaining cheese sprinkled on top
Spicy Cashew Chicken
3 minced garlic cloves
1 tsp grated or finely chopped ginger
4 chicken breasts cut into 2” lengths
5 cups broccoli florets
4 green onions, cut into 2” lengths
3 T hoisin sauce OR soy sauce
1 T toasted sesame oil
2 tsp Asian chili paste OR 1/8 tsp red pepper flakes
3 T cashews
1. Coat 4 quart or larger slow cooker w/ cooking spray
2. Coat large skillet or wok w/ cooking spray and set over medium-high heat. Add garlic and ginger and cook 30 seconds, or until fragrant. Add chicken and cook, stirring constantly, 3-4 minutes, or until no longer pink. Transfer to cooker and add broccoli
3. Cover. Cook on low 2-4 hours. Add scallions and cook 30 more minutes
4. Combine hoisin sauce, oil, and chili paste in small bowl. Stir into cooker. Cook 5 more minutes, until flavors blend. Stir in cashews.
5. Serve over rice
1 tsp grated or finely chopped ginger
4 chicken breasts cut into 2” lengths
5 cups broccoli florets
4 green onions, cut into 2” lengths
3 T hoisin sauce OR soy sauce
1 T toasted sesame oil
2 tsp Asian chili paste OR 1/8 tsp red pepper flakes
3 T cashews
1. Coat 4 quart or larger slow cooker w/ cooking spray
2. Coat large skillet or wok w/ cooking spray and set over medium-high heat. Add garlic and ginger and cook 30 seconds, or until fragrant. Add chicken and cook, stirring constantly, 3-4 minutes, or until no longer pink. Transfer to cooker and add broccoli
3. Cover. Cook on low 2-4 hours. Add scallions and cook 30 more minutes
4. Combine hoisin sauce, oil, and chili paste in small bowl. Stir into cooker. Cook 5 more minutes, until flavors blend. Stir in cashews.
5. Serve over rice
Brown Sugar BBQ Chicken
1 lb chicken
10 oz can condensed tomato soup
¾ cup chopped onion
¾ cup vinegar
3 T brown sugar
1 T Worcestershire sauce
½ tsp salt
¼ tsp dried basil
1. Place chicken in a slow cooker (4 qt or larger)
2. Combine remaining ingredients in bowl and pour over chicken, making sure all pieces are well covered
3. Cover and cook on low for 6-8 hours
10 oz can condensed tomato soup
¾ cup chopped onion
¾ cup vinegar
3 T brown sugar
1 T Worcestershire sauce
½ tsp salt
¼ tsp dried basil
1. Place chicken in a slow cooker (4 qt or larger)
2. Combine remaining ingredients in bowl and pour over chicken, making sure all pieces are well covered
3. Cover and cook on low for 6-8 hours
Pizza Biscuits
Frozen biscuits
Pizza Sauce (or bbq sauce, or alfredo sauce… or whatever sauce you want)
Cheese
Pepperoni (or whatever toppings you choose)
Preheat oven according to biscuit can.
Flatten biscuits into mini pizza crusts
Put sauce, toppings, and cheese on top.
Bake 20 minutes (or until cheese is melted and biscuits are done and browned)
(Another version of this is to make breakfast pizzas, using eggs and sausage or bacon. Be creative: make mini bbq chicken pizzas, or maybe do something fancy with alfredo sauce and olives and artichokes and chicken with feta cheese….Mexican pizzas, using enchilada sauce, pepper jack, and taco meat… topped with lettuce and sour cream… the possibilities are endless and it’s a fairly inexpensive meal. If you have children, make it a family activity.. provide several toppings and let everyone design their own pizzas!!! Also a great snack for parties!)
Pizza Sauce (or bbq sauce, or alfredo sauce… or whatever sauce you want)
Cheese
Pepperoni (or whatever toppings you choose)
Preheat oven according to biscuit can.
Flatten biscuits into mini pizza crusts
Put sauce, toppings, and cheese on top.
Bake 20 minutes (or until cheese is melted and biscuits are done and browned)
(Another version of this is to make breakfast pizzas, using eggs and sausage or bacon. Be creative: make mini bbq chicken pizzas, or maybe do something fancy with alfredo sauce and olives and artichokes and chicken with feta cheese….Mexican pizzas, using enchilada sauce, pepper jack, and taco meat… topped with lettuce and sour cream… the possibilities are endless and it’s a fairly inexpensive meal. If you have children, make it a family activity.. provide several toppings and let everyone design their own pizzas!!! Also a great snack for parties!)
Chicken Supreme
3 slices bacon
6 Chicken breasts
10 oz can of cream of chicken soup, or jar of alfredo sauce
4 oz sliced mushrooms, or 1 chopped onion
½ cup diced havarti or swiss cheese
Cook bacon, crumble, and set aside
Brown Chicken 3-5 minutes, turning once, in bacon drippings
Put chicken in crock pot and top with mushrooms and heated soup. Cook on low for 4-5 hours
Top with cheese and bacon
6 Chicken breasts
10 oz can of cream of chicken soup, or jar of alfredo sauce
4 oz sliced mushrooms, or 1 chopped onion
½ cup diced havarti or swiss cheese
Cook bacon, crumble, and set aside
Brown Chicken 3-5 minutes, turning once, in bacon drippings
Put chicken in crock pot and top with mushrooms and heated soup. Cook on low for 4-5 hours
Top with cheese and bacon
Saturday, December 26, 2009
Memorized Recipe List
These are all meals where I already know the recipe... so I'm not writing it down or recording it here. If you want to know how I make any of these, leave a comment with your email address, or email me directly at meghankopp63@gmail.com and I'd be more than happy to share the recipe/preparation with you!
*Short cut Chicken Parmesan (using frozen chicken patties) with noodles
*Short cut Chicken Parmesan Sandwiches
*Pulled Pork Sandwiches (out of tub, or with crock pot pork roast)
*Spaghetti and Meatballs
*(((Beef Stew)))
*Chili
*(((Chili Dogs)))
*Sloppy Joes
*Roast
*Grilled Chicken
*Stuffed Chicken
*Tacos (beef or chicken)
*Chicken wraps w/ marinade
*Hamburger Helper
*Breakfast:
1. French Toast
2. Fried Egg Sandwiches
3. Pigs in a blanket
4. Pancakes
5. Waffles
6. Breakfast Burritos
7. Breakfast Quesidillas
8. Eggs in a basket
*Steak
*Grilled Shrimp
*Grilled Cheese and Tuna Sandwiches
*Monte Cristos
*Hush Puppies (Hot dogs baked in croissants)
*Hot Dogs
*Peruvian Rice
*Salchipapas
*Stroganoff
*Stirfry (packaged or fresh)
*Chicken Alfredo (with or without broccoli)
*Italian herbed crock pot chicken
*Grilled Hamburgers
*Bratwurst and Pierogis
*Lasagna (boxed)
*Tortellini/Ravioli (with alfredo, pizza, spaghetti sauce, or pesto)
*Swedish Meatballs
*Sweet and Sour Meatballs
*BBQ Meatballs
*Big Burritos
*Teriyaki Chicken Sandwich
*Mexican Pizza
*Enchiladas
*Meatball Sandwiches
*Twice baked potatoes
*Macaroni with bacon
*Lemon Pepper chicken
*Taquitos (store bought)
*Beef tips and noodles
*Short cut Chicken Parmesan (using frozen chicken patties) with noodles
*Short cut Chicken Parmesan Sandwiches
*Pulled Pork Sandwiches (out of tub, or with crock pot pork roast)
*Spaghetti and Meatballs
*(((Beef Stew)))
*Chili
*(((Chili Dogs)))
*Sloppy Joes
*Roast
*Grilled Chicken
*Stuffed Chicken
*Tacos (beef or chicken)
*Chicken wraps w/ marinade
*Hamburger Helper
*Breakfast:
1. French Toast
2. Fried Egg Sandwiches
3. Pigs in a blanket
4. Pancakes
5. Waffles
6. Breakfast Burritos
7. Breakfast Quesidillas
8. Eggs in a basket
*Steak
*Grilled Shrimp
*Grilled Cheese and Tuna Sandwiches
*Monte Cristos
*Hush Puppies (Hot dogs baked in croissants)
*Hot Dogs
*Peruvian Rice
*Salchipapas
*Stroganoff
*Stirfry (packaged or fresh)
*Chicken Alfredo (with or without broccoli)
*Italian herbed crock pot chicken
*Grilled Hamburgers
*Bratwurst and Pierogis
*Lasagna (boxed)
*Tortellini/Ravioli (with alfredo, pizza, spaghetti sauce, or pesto)
*Swedish Meatballs
*Sweet and Sour Meatballs
*BBQ Meatballs
*Big Burritos
*Teriyaki Chicken Sandwich
*Mexican Pizza
*Enchiladas
*Meatball Sandwiches
*Twice baked potatoes
*Macaroni with bacon
*Lemon Pepper chicken
*Taquitos (store bought)
*Beef tips and noodles
Good Recipe Websites
http://recipes.wuzzle.org (Ethnic recipes from a TON of different countries)
www.foodandwine.com
www.foodnetwork.com
www.justvegetablerecipes.com/index.html
www.kraftfoods.com
www.campbellkitchen.com
www.grouprecipes.com
www.pillsbury.com/recipes
www.foodandwine.com
www.foodnetwork.com
www.justvegetablerecipes.com/index.html
www.kraftfoods.com
www.campbellkitchen.com
www.grouprecipes.com
www.pillsbury.com/recipes
Meghan’s Oatmeal Chocolate Chip Cookies
Meghan’s Oatmeal Chocolate Chip Cookies
1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla
½ tsp baking soda
1 ¼ cups all purpose flour
1 tsp salt
3 cups quick cooking oats
1 bag chocolate chips (or about 1 ½ cups raisins)
2 tablespoons cinnamon (optional… unless you use raisins, then its necessary)
1. Preheat oven to 325
2. Cream butter and sugars. Beat in eggs 1 at a time. Stir in vanilla.
3. Combine flour, baking soda, and salt. (and cinnamon, if using) Stir into creamed mixture until blended
4. Mix in quick oats and chips (or raisins)
5. Bake for 10-15 minutes (or until slightly soft, but starting to brown)
TIP: Only let them cool on the pan until you can slide them off without them falling apart. Transfer them to a plate, and cover with plastic wrap or tinfoil (or put in Ziploc bags) as soon as they are cool enough. This will prevent them from getting crunchy.. they will stay soft and chewy for a couple days….
1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla
½ tsp baking soda
1 ¼ cups all purpose flour
1 tsp salt
3 cups quick cooking oats
1 bag chocolate chips (or about 1 ½ cups raisins)
2 tablespoons cinnamon (optional… unless you use raisins, then its necessary)
1. Preheat oven to 325
2. Cream butter and sugars. Beat in eggs 1 at a time. Stir in vanilla.
3. Combine flour, baking soda, and salt. (and cinnamon, if using) Stir into creamed mixture until blended
4. Mix in quick oats and chips (or raisins)
5. Bake for 10-15 minutes (or until slightly soft, but starting to brown)
TIP: Only let them cool on the pan until you can slide them off without them falling apart. Transfer them to a plate, and cover with plastic wrap or tinfoil (or put in Ziploc bags) as soon as they are cool enough. This will prevent them from getting crunchy.. they will stay soft and chewy for a couple days….
White Chocolate Chip Macademia Nut Cookies
White Chocolate Chip Macadamia Nut Cookies
Ingredients
2-1/2 cups flour
1 Tablespoon baking soda
1/2 Tablespoon salt
1 cup butter, softened
1-1/4 cup brown sugar
2 eggs
2 Tablespoons vanilla
12 ounces white chocolate chips
1 cup macadamia nuts
Combine flour, baking soda, and salt; mix together. In separate bowl, cream together softened butter, brown sugar, eggs, and vanilla. Mix wet ingredients and dry ingredients. Drop spoonfuls of mixture onto ungreased baking sheet and bake at 375 degrees for 9 to 11 minutes. Enjoy!
· You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
Ingredients
2-1/2 cups flour
1 Tablespoon baking soda
1/2 Tablespoon salt
1 cup butter, softened
1-1/4 cup brown sugar
2 eggs
2 Tablespoons vanilla
12 ounces white chocolate chips
1 cup macadamia nuts
Combine flour, baking soda, and salt; mix together. In separate bowl, cream together softened butter, brown sugar, eggs, and vanilla. Mix wet ingredients and dry ingredients. Drop spoonfuls of mixture onto ungreased baking sheet and bake at 375 degrees for 9 to 11 minutes. Enjoy!
· You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
Grandma Anne's Famous Banana Bread
Grandma Anne’s Banana Bread!!
1. Cream ¾ cup sugar, ¼ cup real butter, and one egg
2. Add two very ripe, mashed bananas (three if you want)
3. Add 1/3 cup buttermilk and ½ tsp vanilla
4. In separate bowl, sift together ¼ tsp salt, 1 tsp baking soda, and 1 ½ cups of flower (add cinnamon if you want… Meghan’s addition!)
5. Mix dry mix into banana mixture
6. Pour into a well greased loaf pan and bake for 45-60 minutes in a preheated 350 degree oven.
Yields one loaf
1. Cream ¾ cup sugar, ¼ cup real butter, and one egg
2. Add two very ripe, mashed bananas (three if you want)
3. Add 1/3 cup buttermilk and ½ tsp vanilla
4. In separate bowl, sift together ¼ tsp salt, 1 tsp baking soda, and 1 ½ cups of flower (add cinnamon if you want… Meghan’s addition!)
5. Mix dry mix into banana mixture
6. Pour into a well greased loaf pan and bake for 45-60 minutes in a preheated 350 degree oven.
Yields one loaf
Fried Corn
Southern Fried Corn
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ears corn
1/4 C. bacon drippings
2 Tbsp. flour
1 Tbsp. sugar
1 C. water
1/4 C. milk
salt and pepper to taste
Shuck corn. Wash and remove silk. Cut corn cobs in
half. Then cut kernels off. (This is called cream-style
cutting.) Scrape juice out of corn cob into the corn. Heat
dripping in large skillet. Add corn, flour, sugar, water,
milk, salt and pepper. Bring mixture to boil, stirring constantly.
Cover; reduce heat and simmer until corn is tender,
about 20 to 25 minutes. If necessary, add a little hot water.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ears corn
1/4 C. bacon drippings
2 Tbsp. flour
1 Tbsp. sugar
1 C. water
1/4 C. milk
salt and pepper to taste
Shuck corn. Wash and remove silk. Cut corn cobs in
half. Then cut kernels off. (This is called cream-style
cutting.) Scrape juice out of corn cob into the corn. Heat
dripping in large skillet. Add corn, flour, sugar, water,
milk, salt and pepper. Bring mixture to boil, stirring constantly.
Cover; reduce heat and simmer until corn is tender,
about 20 to 25 minutes. If necessary, add a little hot water.
Non-Vegetation Pasta Salad
NON-VEGETATION PASTA SALAD
1 (16-oz) box dried pasta, any medium-size kind (I like rotini), cooked, drained, and cooled
3 to 4 oz cheddar cheese, in smallish cubes
4 or 5 strips of bacon, cooked, cooled, and crumbled
bottled Hidden Valley Ranch dressing, maybe 1/2 cup?
salt, optional
Stir it all together. Add the Ranch dressing to taste. You may want to add some salt. Sprinkle a little of the bacon on top as a garnish.
You can cook and refrigerate the pasta, cube the cheese, and cook and crumble the bacon a couple days of time, but the salad is best if you don't combine everything until a few hours before serving.
Have fun at the party. You might want to invest in some earplugs.
1 (16-oz) box dried pasta, any medium-size kind (I like rotini), cooked, drained, and cooled
3 to 4 oz cheddar cheese, in smallish cubes
4 or 5 strips of bacon, cooked, cooled, and crumbled
bottled Hidden Valley Ranch dressing, maybe 1/2 cup?
salt, optional
Stir it all together. Add the Ranch dressing to taste. You may want to add some salt. Sprinkle a little of the bacon on top as a garnish.
You can cook and refrigerate the pasta, cube the cheese, and cook and crumble the bacon a couple days of time, but the salad is best if you don't combine everything until a few hours before serving.
Have fun at the party. You might want to invest in some earplugs.
Black Cherry Chicken With Linguine
Black Cherry Chicken with Linguini
Ingredients:
2 cups (1 lb., 1 oz can) black cherries
1 frying chicken (approximately 3 lbs.) cut up
Salt, pepper, and paprika to taste
3 Tbsp butter
1 Tbsp all-purpose flour
1 tsp sugar
1/8 tsp each of ground allspice and cinnamon
1 chicken bullion cube
1/4 cup Kirschwasser (cherry liqueur), optional
Directions:
· Drain cherries from can and reserve liquid.
· Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika.
· In a large skillet, brown chicken lightly on all sides in hot butter then remove from skillet.
· Place 1/4 tsp salt, the flour, sugar, and spices in the skillet and blend with drippings.
· Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries.
· Cover, bring to a boil and reduce to medium and simmer for 40 minutes or until chicken is tender.
· After approximately 25 minutes cook linguini according to package directions.
· During the last few minutes of cooking for the chicken, add drained cherries and Kirschwasser.
· Pour over pasta.
Gourmet Food Free Recipe: Black Cherry Chicken with Linguini
Ingredients:
2 cups (1 lb., 1 oz can) black cherries
1 frying chicken (approximately 3 lbs.) cut up
Salt, pepper, and paprika to taste
3 Tbsp butter
1 Tbsp all-purpose flour
1 tsp sugar
1/8 tsp each of ground allspice and cinnamon
1 chicken bullion cube
1/4 cup Kirschwasser (cherry liqueur), optional
Directions:
· Drain cherries from can and reserve liquid.
· Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika.
· In a large skillet, brown chicken lightly on all sides in hot butter then remove from skillet.
· Place 1/4 tsp salt, the flour, sugar, and spices in the skillet and blend with drippings.
· Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries.
· Cover, bring to a boil and reduce to medium and simmer for 40 minutes or until chicken is tender.
· After approximately 25 minutes cook linguini according to package directions.
· During the last few minutes of cooking for the chicken, add drained cherries and Kirschwasser.
· Pour over pasta.
Gourmet Food Free Recipe: Black Cherry Chicken with Linguini
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