Saturday, November 1, 2008
3 Tbs olive oil
1 1/2 seven inch corn tortillas cut into 1 in squares
1 1/2 Tbs minced fresh garlic
2 Tbs minced white onion
1 1/2 tsp peppers
1 lb white corn kernels
1 1/2 lbs chopped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp ground cumin
1 Tbs salt
1/8 tsp pepper
1/2 tsp chili powder
1 1/2 cups water
1 qt chicken stock
24 blue corn tortilla chips (optional garnish)
2 cups shredded sharp chedder (optional garnish)
Over medium-high heat, fry tortilla squares in 0live oil until they begin to crisp and turn a golden yellow. Add garlic, onion and peppers; cook 1-2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.
Remove soup from heat. Use a hand-held propeller blade processor(bamix) to consistency of a course puree.
Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning. Serve, garnished with tortilla chips, and cheese.
*My friend Riann cooked this for dinner last night and it was delicious!
Sunday, October 12, 2008
“Kitchen Krafts: Scripture Cookies,” Friend, Aug 1989, 22
To find each ingredient, look up scripture reference and fill in blank. Some clues are subtle, so check list of ingredients on bottom of page before making cookies.
3/4 cup “The words of his mouth were smoother than ____” (Ps. 55:21)
1/3 cup “Come unto me all ye ends of the earth, buy ____ and honey” (2 Ne. 26:25)
1 1/2 cups “To what purpose cometh there to me … the ____ ____ from a far country?” (Jer. 6:20)
2 “As one gathereth ____ that are left, have I gathered all the earth” (Isa. 10:14)
2 cups “And Solomon’s provision for one day was thirty measures of fine ____” (1 Kgs. 4:22)
1 teaspoon “Take thou also unto thee principal spices, … and of sweet ___ half so much” (Ex. 30:23)
1 teaspoon “Ye are the ____ of the earth” (Matt. 5:13)
1/2 teaspoon “The kingdom of heaven is like unto ____ (Matt. 13:33)
3 cups “Nevertheless, … ____ for the horse” (D&C 89:17)
1 cup “And they gave him … two clusters of ____” (1 Sam. 30:12)
2. Mix in remaining ingredients.
3. Drop by teaspoonfuls onto greased cookie sheet.
4. Bake at 350° F (175° C) for 15 minutes.
Sunday, October 5, 2008
½ lb bacon
½ cup celery, diced
½ tsp. salt and pepper
2 Tbsp. flour parsley (optional)
4 cups milk
1 can cream corn
diced 5 cooked potatoes
Fry bacon. To 3 Tbsp. bacon drippings, add diced celery and onions. Cook until tender. Removed from drippings and drain. Add flour to drippings and cook until bubbly. Add milk, heat to boil for 1 minute. Add corn, potatoes, salt and pepper, bacon and parsley.
6 Sliced green or gala apples
1 cup sugar
¼ tsp cinnamon
¼ tsp salt
1 heaping Tbs Flour
Mix together. Put in 9x9 pan.
¼ tsp baking soda
¼ tsp baking powder
¾ cup flour
¾ cup brown sugar
3/4 cup oatmeal (Old Fashioned oats)
1/3 cup melted butter
Mix together, place on top of fruit.
Bake at 350º for 30 min, until browned.
1 pkg Chocolate Fudge Cake Mix
2/3 cup water
3 Tbsp. oil
1 ¾ c. chilled whipping cream
2/3 c. miniature marshmallows
2/3 c. semisweet chocolate chips
2/3 c. chopped walnuts
Chocolate Glaze: whipping cream, semisweet chocolate, margarine (see below)
Heat oven 350. Reserve 1 2/3 cup lightly packed cake mix (dry). Beat remaining cake mix, water, oil, eggs. Beat on medium speed. Spread in greased pie plate (or indented pan). Bake 30-35 mins. Cool completely. Beat whipping cream and reserved cake mix (dry) until stiff. Fold in marshmallows, walnuts and chocolate chips. Spread over cooled cake. Prepare chocolate glaze, immediately drizzle over top. Refrigerate at least 2 hours. Refrigerate remaining dessert.
Chocolate Glaze: Heat 1 Tbsp. whipping cream, 1 tsp. margarine or butter and 1 oz. coarsely chopped semisweet chocolate over medium heat until chocolate is melted and smooth.
Recipe: Betty Crocker
This was the cake Brent requested for his 19th birthday. It is also one of Joanne's and Andrea's favorites as well!
Tuesday, September 9, 2008
1 yellow crookneck squash
1 can of whole kernel yellow corn
1 Tbsp. margarine
1/2 cup Parmesean cheese
Cook squash with undrained can of corn until tender. Add margarine. Serve in dish and sprinkle generously with cheese.
Sunday, August 10, 2008
Here's the recipe from Not Your Mother's Slow Cooker Recipes for Two
Cooker: 1 1/2 to 3 quart crock pot
Setting and cook time: High for 2 1/2 to 3 hours
2 boneless, skinless chicken breast halves, trimmed of fat
Salt and freshly ground black pepper to taste
1 cup plain Alfredo sauce
3 to 4 tablespoons Pesto Sauce
Spray the inside of the crock with nonstick cooking spray, and arrange the chicken breasts in the slow cooker. Sprinkle with salt and pepper. In a small bowl, combine the Alfredo sauce and the pesto sauce; stir to combine, then pour over the chicken. Cover and cook on high for 2 1/2 to 3 hours, until the chicken is tender and cooked through. The chicken will make its own juice and thin the sauce. Serve hot.
In place of pesto you could try:
Chicken with Lemon Cream Sauce and Olives: Add 6 to 8 whole black olives (canned or kalamata in brine) and the zest of 1 lemon to the Alfredo sauce.
Chicken with Chipotle Cream Sauce: Add 1 to 1 1/2 tablespoons chipotle paste or 1/2 mashed chipotle chile and 2 teaspoons of adobe sauce to the Alfredo sauce.
Chicken with Artichoke Cream Sauce: Add 2/3 cup of drained canned or thawed frozen artichoke hearts to the Alfredo sauce.
Chicken with Curry Cream Sauce: Add 1/2 teaspoon of your favorite mild or hot curry powder and 1/2 teaspoon fresh grated ginger to the Alfredo sauce.
Tuesday, August 5, 2008
4 egg whites - beat until stiff
Beat the following together then fold into egg whites
- 3 - 8oz pkg cream cheese (softened)
- 1 c sugar
- 1 tsp vanilla (I usually double the vanilla)
Pour cream cheese mixture into graham cracker crust. Bake 30 min at 350 degrees. Always make the day before and refrigerate when cool.
Monday, August 4, 2008
1 1/2 cups boiling water
1 large package Lemon Jell-o
2 1/2 cups cold club soda or seltzer
2 cups sliced strawberries
Divide strawberries into individual glasses.
Stir boiling water into Jell-o until dissolved.
Stir in Soda.
Poor Jell-o over strwaberries in glasses.
Refrigerate 3 hours or until firm.
Top with whipped cream.
Tuesday, July 29, 2008
1 cup soft butter
3/4 cup brown sugar
1/2 cup white sugar
1 pkg pudding (vanilla, instant -I use the smaller size)
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup oatmeal
1 1/2 cup chocolate chips
Bake at 350 degrees for 8-10 minutes
Friday, July 25, 2008
I hesitate to add this recipe to our collection as I have found the resulting cheesecake to have a mind of its own. Be sure to make this for a large crowd and to send the leftovers home with others, or you may find that you've managed to eat half a cheesecake all by yourself in less than 5 days: not recommended for anyone's waistline.
Chocolate cookie crust
5 Tb butter or margarine, melted
Crush cookies to make crumbs. Place crumbs in a mixing bowl and add butter, mix well. Press crumb mixture evenly onto bottom of greased 9-inch cheesecake pan. Set aside.
Have all ingredients at room temperature. Preheat oven to 350 degrees.
Milk chocolate filling
32 oz cream cheese
1 cup sugar
3 Tb cornstarch
3/4 cup sour cream
4 large eggs
2 tsp vanilla extract
12 oz milk chocolate chips, melted
Ina large bowl, beat cream cheese, sugar, cornstarch, and sour cream with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate, mix well. Pour filling onto crust. Bake at 350 degrees for 15 minutes.
REDUCE HEAT TO 200 DEGREES and bake for 2 hours, or until center is firm and no longer looks wet or shiny. Remove cake from oven and carefully run a knife around inside edge of pan. Turn oven off and return cake to it for an additional 2 hours. Chill overnight.
5 oz milk chocolate chips
1/4 cup sour cream
1 Tb chopped pecans, almonds, or walnuts
In a small heavy saucepan, combine chocolate and sour cream. Stir constantly while melting chocolate over low heat. Spread warm topping on the cake. Sprinkle nuts over top. Keep chilled.
Thursday, July 24, 2008
1 cup olive oil
four large potatoes
one large onion, thinly sliced
four large eggs.
Some people add thin slices of red pepper together with the onion.
Peel the onions and potatoes.
Cut the onions into about 1/2 inch pieces. Add plenty of olive oil to a frying pan and let them fry until they turn brown.
Dice the potatoes while the onions are cooking. Season them as desired and add them to the frying pan.
Fry everything together over medium heat, stirring occasionally, until everything turns slightly brown.
Remove the pan from the heat and drain the oil.
Beat 4 eggs in a large bowl, and add the potatoes and onions.
Add a little bit of olive oil in the frying pan and add the mixture. Cook the egg until it sets up, first on high heat, and then over low heat.
Turn the tortilla over so that it browns on both sides.
Sunday, July 20, 2008
Monday, July 14, 2008
garlic powder (or chopped garlic)
Wash potatoes and cut into strips. Season as desired, add olive oil. Toss to mix. Wrap a handful of fries in foil and bake in the oven on 350 for 1 hour.
*I learned this from Ruth as well*
1 lb ground turkey meat
1 pkg. lipton onion soup mix
Hambuger buns and fixings
Mix the hamburger, turkey, and soup mix together. Shape into hamburgers and cook.
These are really yummy :) I learned how to make them from Ruth and Lola.
Friday, July 11, 2008
I loved Brent's summer beverage post. I'm always looking for ways to stay comfortable when the weather heats up. Check out this fun calendar for a month of cool beverages and refreshing sippers: My Recipes - June Calendar
Here's the list of non-alcoholic drinks from the calendar:
June 1 - Strawberry-Raspberry SodaDoes anyone have tips for making some of the other drinks without alcohol? I know Jack makes Mojitos without rum. Do you substitute extra juice or just leave out the alcohol?
June 8 - Chocolate Fizz
June 10 - Homemade Orange Soda
June 11 - Pomegranate Orange Cooler
June 15 - Triple Berry Freeze
June 16 - Berry-Melon Agua Fresca
June 17 - White Grape-and-Orange Cooler
June 29 - Orange-Basil Cooler
June 30 - Fresh-Squeezed Lemonade
Let us know if you try any of these fun drinks.
Instead of making my own limeade, I substituted frozen limeade from concentrate.
6 cups cold water, divided
1/2 cup sugar
3 tablespoons chopped peeled fresh ginger
3 tablespoons grated lime rind
10 mint leaves
1 1/4 cups fresh lime juice (about 6 limes)
4 lime wedges (optional)
PreparationCombine 1/4 cup water, sugar, ginger, rind, and mint leaves in a blender, and process until well blended. Cover; chill for 2 hours.
Add remaining 5 3/4 cups water and juice; stir to combine. Garnish with lime wedges, if desired.
4 servings (serving size: 2 cups)
This was the runner up for my birthday beverage this year. It's looks beautiful served in a glass pitcher. From SouthernLiving
Prep: 30 min., Freeze: 8 hr., Stand: 15 min.
8 cups (1/2-inch) watermelon cubes
1 1/2 cups ginger ale
1/3 cup water
1 (6-oz.) can frozen limeade concentrate
Preparation1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.
Makes about 8 cups (serving size: 1 cup)
Monday, July 7, 2008
½ 6 oz can frozen OJ
½ c milk
½ cup water
¼ cup sugar
½ tsp vanilla
5-6 ice cubes
Blend all items on high speed in blender until ice is finely crushed. Serve immediately. (Our family of 5 doubles recipe)
I enjoyed making these on hot summer days to enjoy a little splash of coolness.
2 Tbs butter
2/3c pineapple juice
1c green pepper
1 chicken bouillon cube
1c boiling water
2t soy sauce
cooked chicken or turkey
1/2 t salt
cooked carrots and celery on the diagonal
Rice or chow mein noodles
Cook carrots & celery. Drain pineapple and save the juice. Cook pineapple in butter for 3 min. Add1/3c pineapple juice and green pepper. Cover and simmer 10 min. Dissolve bouillon cube in boiling water. Add to pineapple cubes. Mix cornstarch with remaining 1/3 cup pineapple juice. Stir into mixture. Add soy sauce, vinegar, and sugar. Cook stirring till thick. Add chicken, carrots, and celery till heated through. Serve on top of noodles or rice.
2 cup sliced chicken or 3 breasts, cooked and boned
2 cup cream of chicken soup (2 cans)
1/2 cup mayonnaise
2 tsp Lemon juice
1tsp curry powder
1/4 cup Parmesan Cheese 1/2 c breadcrumbs 1 Tbs butter
Cook broccoli and drain. Arrange on bottom of 9x13 pan. Place Chicken on top of Broccoli. Mix together Cream of Chicken soup, Mayo, lemon juice, and curry powder. Pour a little sauce over broccoli, and then add chicken. Pour a little sauce over broccoli, then add chicken. Pour the rest of sauce on top of chicken. Sprinkle with cheese and top with bread crumbs. Sprinkle with paprika. Bake at 350* for 30 min.
Saturday, July 5, 2008
12 slices of sandwich bread
1.5 cups milk
1 tablespoon vanilla
1/2 cup sugar
1/4 cup sugar or more
2 teaspoons cinnamon or more (to be sprinkled 3 times)
Peel, core, and slice apples. Grease or spray with Pam a 9x13x2" pan. Place 6 (squeeze) bread slices into pan, with the round sides toward the edges of the pan. Mix together 1/4 cup of sugar and cinnamon. Sprinkle some on the bread. Place the next 6 pieces of bread & sprinkle again.. Mix together milk, eggs, vanilla, and 1/2 cup of sugar. Pour 1/2 of egg milk mixture over bread. Place apples on bread. Pour remaining milk and egg mixture over the apples. Sprinkle with remaining cinnamon-sugar. (You may put 2 teaspoon butter dots on top if you want before cooking ... I don't do this). If prepared the night before, cover and put in the fridge. In the morning, uncover it and put it in the preheated oven at 400 degrees for an hour. If not chilled, bake uncovered at 400 degrees for 45 min. Serve with maple syrup.
2. Make diagonal cuts around one end of the egg.
3. Remove the top. This should expose the yolk.
4. Carefully clean up the loose pieces of egg white.
5. Cut off the bottom to act as a base.
6. Use bits of carrot and raisin to make the face.
This recipe is from a great garnish book that Jack's mom, Melissa, has: More Japanese Garnishes by Yukido and Bob Haydock.
I made these this morning, 'cause I thought they were too cute. : )
Friday, July 4, 2008
This turns out delicious! It's from Betty Crocker's Slow Cooker Cookbook (pg 96)
- 3-pound beef boneless chuck roast
- 1 cup barbecue sauce
- 1/2 cup apricot preserves
- 1/3 cup chopped green bell pepper
- 1 tablespoon Dijon mustard
- 2 teaspoons packed brown sugar
- 1 small onion, sliced
- 12 kaiser or hamburger buns, split
- Trim excess fat from beef. cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.
- Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender
- Remove beef to cutting board; cut into thin slices; return to cooker (Rather than try to slice the beef, just "shred" it so it's like pulled beef)
- Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
3 cups cubed cooked chicken, cooled and chilled
6 oz slivered almonds
1/2 cup diced celery
¼ cup minced onion or green onion or omit
2 cups halved green grapes
2-3 Tbsp Parmesan Cheese
2 Tbsp Lemon Juice
¾- 1 tsp Curry Powder
1/1/2 cups Mayonnaise (can use ½ sour cream, ½ mayo)more if needed
Mix mayo, lemon juice, curry powder, parmesan cheese and onion together. Toss chicken cubes, almonds, celery and sliced grapes together. Lightly mix the sauce with the chicken mixture. Chill salad. Use a scoop to serve a mound onto either a lettuce leaf or a large tomato divided into 6 cuts (like a flower), gently spread and place scoop of salad in center.
Here's a fun salad that I've enjoyed making this last year. I found it in Easy Summer Meals by Cooking Light (pg 32)
Combine 4 cups cubed fresh pineapple, 1/2 cup very thinly vertically sliced red onion, 1 tablespoon thinly sliced fresh mint, 1 tablespoon fresh lime juice, 1 tablespoon honey, and 1/8 teaspoon salt.