tag:blogger.com,1999:blog-41470537450327528102024-03-13T10:54:24.682-07:00ScrumdilliteyumpschousJenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-4147053745032752810.post-79995615468135835272009-01-19T15:39:00.000-08:002009-01-26T15:22:05.279-08:00Pasta Fagioli Soup<div>This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup.<br /></div><br /><div>2 Pounds Ground Beef<br />1 Onion, Chopped<br />3 Carrots, Chopped<br />4 Stalk Celery, Chopped<br />2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained<br />1 (16 oz.) Can Red Kidney Beans, Drained<br />1 (16 oz.) Can White Kidney Beans, Drained<br />3 (10 oz.) Cans Beef Broth<br />3 Teaspoons Oregano<br />2 Teaspoons Pepper<br />5 Teaspoons Parsley<br />1 Teaspoon Tabasco Sauce<br />1 (20 oz.) Jar Prego Tradional Style Spaghetti Sauce<br />8 Ounces Orozo Pasta<br /><br />Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.<img id="BLOGGER_PHOTO_ID_5295746617433478530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ns38kIUX4sw/SX5FfZCZVYI/AAAAAAAAAgY/xs0G9vahfdc/s320/pasta.jpg" border="0" /><a href="http://2.bp.blogspot.com/_ns38kIUX4sw/SX5FEFkFCxI/AAAAAAAAAgQ/7dF1ijE5_yo/s1600-h/pasta.jpg"></a></div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com1tag:blogger.com,1999:blog-4147053745032752810.post-76146359329569967932009-01-19T06:21:00.001-08:002009-01-19T06:25:25.782-08:00Chicken and Biscuit Pot Pie1 Cup Sliced Carrots<br />1 (10 oz.) Package Frozen Peas, Thawed<br />1/2 Cup Butter<br />1 Small Onion, Chopped<br />1 Cup Celery, Sliced<br />1/2 Cup Flour<br />3 Cups Chicken Broth<br />1 Cup Milk<br />1 Teaspoon Thyme<br />5 or 6 Cups Cooked Chicken Breasts<br />1 (8 oz.) Can Refrigerated Biscuits<br />1/2 Cup Shredded Cheddar Cheese<br /><br />Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-3272562341811433062008-11-26T11:24:00.001-08:002008-11-26T11:27:41.230-08:00Cranberry RelishThis is one of our favorites for Thanksgiving dinner.<br /><br />1 Package Cranberries<br />5 Medium Apples, Peeled & Grated<br />1 Small Can Crushed Pineapple, Undrained<br />1 Small Package Jell-O (Cherry or Raspberry)<br />Sugar To Taste (1/2 Cup)<br />Zest from The Rind of 2 Small Oranges<br />Juice From 2 Small Oranges<br /><br />Place the cranberries in a food processor. Turn the food processor off and on until the cranberries have been ground to a medium texture. Place the cranberries in a medium sized bowl. Peel the apples, grate them and place them in the bowl with the cranberries. Add undrained crushed pineapple, Jell-O, sugar, orange juice, and orange rind. Mix Well. Refrigerate. Serve.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-80885360994399690212008-11-15T16:08:00.000-08:002008-11-15T16:12:06.762-08:00Chili4 Cups Pinto Beans<br />1 Can Tomato Soup<br />1 Large Can Tomato Juice<br />1 Tablespoon Salt<br />1 1/2 Tablespoon Sugar<br />1 1/2 Tablespoon Chili Powder<br />1/2 Teaspoon Cayenne Pepper<br />1 Medium Onion, Chopped<br />1 1/2 Pound Hamburger Brown<br /><br />Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-37905095333206272722008-11-15T16:06:00.001-08:002008-11-15T16:08:39.759-08:00Hot Artichoke Dip<span style="font-family:arial;">1 Cup Mayonnaise</span><br /><span style="font-family:Arial;">1 Cup Sour Cream</span><br /><span style="font-family:Arial;">8 Oz. Cream Cheese, Softened</span><br /><span style="font-family:Arial;">1 Clove Garlic, Minced</span><br /><span style="font-family:Arial;">Mix until smooth. Once smooth add in:</span><br /><span style="font-family:Arial;">1 Cup Parmesan Cheese (Not the kind in the green can)</span><br /><span style="font-family:Arial;">1 Can Artichoke Hearts, Chopped</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Bake at 350 degrees for 30-40 minutes or until bubbly and brown on the top. Serve with Club and Ritz crackers.</span>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-13370020647706765902008-11-05T05:50:00.000-08:002008-11-05T06:02:25.913-08:00Smorgasbord Soup<span style="font-family:arial;">Our local newspaper one day a week features some recipes. This one was posted a while ago. I haven't made it because it looks like it makes quite a bit. However, the day after Thanksgiving while we will be with family, I figured would be a great time to make this soup. So here is the recipe.</span><br /><br /><div align="center"><span style="font-family:arial;">Broth</span></div><div align="center"><span style="font-family:Arial;">(About one batch for every 8 people)</span></div><div align="left"><span style="font-family:arial;">2 Tablespoons Butter/Margarine</span></div><div align="left"><span style="font-family:Arial;">1 Tablespoon Oil</span></div><div align="left"><span style="font-family:Arial;">2 Cups Diced, Dried Onion, or One Onion Chopped and Sauted</span></div><div align="left"><span style="font-family:Arial;">3 Tablespoons Cornstarch, mix well with some broth before adding to the pot</span></div><div align="left"><span style="font-family:Arial;">1 6-Ounce Can Tomato Paste</span></div><div align="left"><span style="font-family:Arial;">6 10-Ounce Cans of Beef Broth (For large groups you can use beef soup base to make th equantity of broth needed.)</span></div><div align="left"><span style="font-family:Arial;">2 Soup Cans of Water</span></div><div align="left"><span style="font-family:Arial;">2 Tablespoons Vinegar</span></div><div align="left"><span style="font-family:Arial;">1 Tablespoon Worcestershire Sauce</span></div><div align="left"><span style="font-family:Arial;">1/2 Teaspoon Salt</span></div><div align="left"><span style="font-family:Arial;">1/4 Teaspoon Pepper</span></div><div align="left"><span style="font-family:Arial;">1/4 Teaspon Cumin</span></div><div align="left"><span style="font-family:Arial;">Dash of Oregano</span></div><div align="left"><span style="font-family:Arial;">1 Clove Garlic</span></div><div align="left"><span style="font-family:Arial;">Place all in a pot and heat, stirring occasionally. Simmer for about 30 to 45 minutes until all flavors are mixed. Be sure broth is boiling hot fo serving.</span></div><div align="left"><span style="font-family:Arial;"></span> </div><div align="left"><span style="font-family:Arial;">Smorgasbord items can include any of the following items, and should all be either a little warm or at room temperature and placed in individual bowls. Guests choose their ingredients to place in their soup bowls, then cover with boiling broth and top with sour cream.</span></div><div align="left"><span style="font-family:Arial;"></span> </div><div align="left"><span style="font-family:Arial;">Cooked Chicken, Diced</span></div><div align="left"><span style="font-family:Arial;">Cheese, Grated</span></div><div align="left"><span style="font-family:Arial;">White and Yellow Cooked Sausage Balls</span></div><div align="left"><span style="font-family:Arial;">Black Olices, Sliced</span></div><div align="left"><span style="font-family:Arial;">Miniature Meatballs</span></div><div align="left"><span style="font-family:Arial;">Mushrooms, Sauted</span></div><div align="left"><span style="font-family:Arial;">Ham, Cubed</span></div><div align="left"><span style="font-family:Arial;">Rice, Cooked</span></div><div align="left"><span style="font-family:Arial;">Smokey Sausages, Cut Up</span></div><div align="left"><span style="font-family:Arial;">Pinto Beans</span></div><div align="left"><span style="font-family:Arial;">Red Beans</span></div><div align="left"><span style="font-family:Arial;">Garbanzo Beans</span></div><div align="left"><span style="font-family:Arial;">Potatoes, Cooked and Diced</span></div><div align="left"><span style="font-family:Arial;">Corn, Thawed</span></div><div align="left"><span style="font-family:Arial;">Petite Peas</span></div><div align="left"><span style="font-family:Arial;">Green Beans</span></div><div align="left"><span style="font-family:Arial;">Green Peppers, Chopped</span></div><div align="left"><span style="font-family:Arial;">Carrots, Cooked</span></div><div align="left"><span style="font-family:Arial;">Tomatoes, Diced</span></div><div align="left"><span style="font-family:Arial;">Cucumbers, Diced</span></div><div align="left"><span style="font-family:Arial;">Croutons</span></div><div align="left"><span style="font-family:Arial;">Cooked Macaroni</span></div><div align="left"><span style="font-family:Arial;">Sunflower Seeds</span></div><div align="left"><span style="font-family:Arial;"></span> </div><div align="left"><span style="font-family:Arial;">Top with Sour Cream and ENJOY!</span></div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-46742591715368175482008-10-21T17:38:00.001-07:002008-10-21T17:40:15.601-07:00Jell-O Popcorn<span style="font-family:arial;">1 Cup Karo Syrup</span><br /><span style="font-family:Arial;">1/2 Cup Sugar</span><br /><span style="font-family:Arial;">1 Small Package Jell-O</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Pour over approximately 9 cups of popped popcorn.</span>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-47100645897134835632008-09-29T08:32:00.000-07:002008-09-30T15:22:28.192-07:00Beef & Biscuit Casserole1 Pound Ground Beef <a href="http://4.bp.blogspot.com/_ns38kIUX4sw/SOKmhVY23zI/AAAAAAAAAXQ/cb1WpC8pZvQ/s1600-h/100_1601.jpg"><img id="BLOGGER_PHOTO_ID_5251943207074717490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_ns38kIUX4sw/SOKmhVY23zI/AAAAAAAAAXQ/cb1WpC8pZvQ/s200/100_1601.jpg" border="0" /></a><br />1 Teaspoon Salt<br />1 Cup Onion, Chopped<br />1 (16 oz.) Can Pork and Beans<br />3/4 Cup Barbecue Sauce<br />2 Tablespoons Brown Sugar<br />Refrigerated Biscuits<br />1 Cup Mild Cheddar Cheese, Grated<br /><br />Brown ground beef and onion. Drain off excess fat. Stir in pork and beans, barbecue sauce, brown sugar and salt and cheese. Heat until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">bubbles</span>. Pour in a 2 quart casserole dish. Cut biscuits in half circles. Place cut side down around the edge of the casserole dish. Sprinkle with cheese. Bake at 375 degrees for 25-30 minutes or until biscuits are golden brown.<img id="BLOGGER_PHOTO_ID_5251942887861486402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ns38kIUX4sw/SOKmOwOfg0I/AAAAAAAAAXI/vJnJMonaO48/s200/100_1598.jpg" border="0" />Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com1tag:blogger.com,1999:blog-4147053745032752810.post-38359361344437662772008-09-29T07:51:00.000-07:002008-09-29T08:18:16.629-07:00Savory Sausage2 Pounds Sausage<br />3/4 Cup Onion, Chopped<br />2 Envelopes Chicken Noodle Soup<br />1 Cup Slivered Almonds<br />1/2 Teaspoon Salt<br />1 Carrot, Chopped<br />2 1/2 Cups Celery, Chopped<br />4 1/2 Cups Boiling Water<br />1 Cup Non-Instant Rice<br /><br />Brown sausage in large skillet, drain. Add carrot, onion and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-15894101530113681482008-09-29T07:35:00.000-07:002008-09-29T07:37:23.465-07:00Barbecue3 Pounds Ground Beef<br />2 Onions, Chopped<br />1 3/4 Cups Catsup<br />1 Teaspoon Chili Powder<br />1 1/2 Tablespoons Prepared Mustard<br />1 1/2 Cups Tomato Juice<br />Salt & Pepper, To Taste<br />2 Tablespoons Worcestershire Sauce<br />2 Bay Leaves<br />1/4 Teaspoon Curry Powder<br />4 Stalks Celery, Diced<br />2/3 Cups Brown Sugar<br /><br />Place all the above ingredients in a crockpot. Cook all day long. You might have to thicken the barbecue with flour and water before serving. Serve on hamburger buns.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-65767151091110577672008-09-29T07:29:00.000-07:002008-09-29T07:33:19.804-07:00Scalloped Potatoes2 Quarts of Potatoes, Sliced<br />1 Large Onion, Sliced in Rings<br /><br /><div align="center">White Sauce:</div><div align="left">1/4 Cup Margarine, Melted</div><div align="left">1/4 Cup Flour</div><div align="left">2 1/2 Teaspoons Salt</div><div align="left">4 1/2 Cups Milk</div><div align="left">1/4 Teaspoon Pepper</div><div align="left"> </div><div align="left">Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes. </div><div align="left"> </div><div align="left">Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes. </div><div align="left"> </div><div align="left">Bake at 350 degrees for 30-45 minutes.</div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-42444130526809768132008-09-29T07:19:00.000-07:002008-09-29T07:25:08.367-07:00Italian Rigatoni1 (12 ounces) Package Rigatoni<br />1 1/2 pounds Italian Sausage, Cut into 1-inch Pieces<br />1 Large Onion, Chopped<br />3 Garlic Cloves, Minced<br />2 Cans (14.5 ounces) Italian Diced Tomatoes, Undrained<br />1/4 Cup Cilatro, Chopped<br />1 Teaspoon Basil Leaves<br />1 Teaspoon Thyme leaves<br />Salt and Pepper, To Taste<br />3 Tablespoons Butter<br /><br />In a large skillet, cook sausage until brown. Add onion and garlic and sauté with sausage. Add tomatoes, cilantro, basil, thyme, salt, pepper and butter. Cover and let simmer for 20 minutes. Serve over rigatoni pasta. Garnish with cheese of choice-Mozzarella and/or Parmesan.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-43343296209419482052008-09-29T07:04:00.000-07:002008-09-29T07:08:00.043-07:00Crockpot Beef Stroganoff1 Package Supreme Stew Meat<br />1 Can Beef Broth<br />2 Cups Fresh Mushrooms, Sliced<br />1 Medium Onion, Finely Chopped<br />1 Tub Onion & Chive Cream Cheese<br />1 Can Cream of Mushroom Soup<br />2/3 cup Sour Cream<br />2 Tablespoons Worcestershire Sauce<br />Bow Tie Pasta<br /><br />Place stew meat in crock pot and season well with Lawry's or your choice of seasoning salts. Add beef broth, mushrooms and onion. Cook on low all day. One hour prior to eating, mix softened onion and chive cream cheese, cream of mushroom soup, sour cream and Worcestershire sauce into the crock pot. (If mixture still needs thickening, add corn starch) Serve over bow tie pasta.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-51879259883719533012008-09-29T06:51:00.000-07:002008-09-29T06:54:35.255-07:00Tater Tot Casserole1 Pound Hamburger<br />1 Onion, Chopped<br />1 Can French Cut Green Beans, Drained<br />1 Can Cream of Mushroom Soup<br />Package of Frozen Tater Tots<br />Cheddar Cheese, Grated<br /><br />In a pan, brown the hamburger with the onion. Drain off the grease. Add the drained green beans and cream of mushroom soup. Stir together. Place in a 9x13 pan. Place the tater tots on top. Sprinkle with cheddar cheese. Bake at 350 for about 30 minutes.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-48899852461636851122008-07-21T20:00:00.000-07:002008-07-21T20:03:08.224-07:00Aunt Arlene's Chicken Salad RecipeMy Aunt Arlene makes the best chicken salad. Here is her recipe:<br /><br />6 Pounds Boneless Skinless Chicken Breasts, Boiled and Shredded<br />2 Packages Celery Hearts, Chopped<br />1 Dozen Eggs, Boiled and Chopped<br />1 Cup Green Onions, Chopped<br />2 Jars Pimento, Finely Chopped<br />1 Quart Mayonnaise<br />2 8 oz. Packages Cream Cheese<br />Salt & Pepper to taste<br /><br />Mix the ingredients together and serve on croissants.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-80775325819062652402008-07-06T16:32:00.000-07:002008-07-06T16:39:15.945-07:00Chicken RingI had this on one of my meal plans a couple of weeks ago. I had actually planned on using a different recipe. When it came down to it, I ended up using this recipe instead. We really liked it. My mom and sister were up this past weekend and I made it again for them. They also really liked it. It is great for a light meal. I served it with cut up fresh fruit. Tonight I made a rice pilaf to go with it. Anyway, here is the recipe:<br />2 Packages Refrigerated Crescent Rolls<br />2 Cups Chicken, Cooked and Coarsely Chopped<br />1 1/2 Cups Broccoli, Coarsely Chopped<br />1 Cup Cheddar Cheese, Shredded<br />1/2 Cup Red Pepper, Diced<br />1/3 Cup Mayonnaise<br />2 Teaspoons Dried Dill Weed<br />1/4 Teaspoon Salt<br />1 Garlic Clove, Pressed<br />1 Egg White, Slightly Beaten<br />1/4 Cup Slivered Almonds<br /><br />Preheat oven to 375 degrees. Combine chicken, broccoli, cheese, bell pepper, mayo, dill, salt, and garlic. Mix well. Lay crescent rolls in a circular shape, overlapping slightly on a round pizza pan. I have made this using a cooking sheet and so instead of a circle, I make more of an oval. Scoop filling evenly onto pastry. Fold tips of crescents loosely over top of filling. Brush with egg white and sprinkle with almonds. Bake 25-30 minutes or until golden brown.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-56523964303627428002008-06-29T17:09:00.001-07:002008-06-29T17:11:42.862-07:00Great DinnerTonight we had a great Sunday dinner. We had <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Adobo</span> Peach BBQ Chicken, Smoky Mashed Potatoes and Sweet <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sauted</span> Corn. The whole meal was a real hit. It was definitely not lacking in flavor. I found all three recipes on this blog: <a href="http://pickypalate.blogspot.com/">http://pickypalate.blogspot.com</a>.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-73691811728350627542008-06-29T17:02:00.000-07:002008-06-29T17:08:55.325-07:00Adobo Peach BBQ Chicken<a href="http://2.bp.blogspot.com/_ns38kIUX4sw/SGgjtQSSOnI/AAAAAAAAAQ0/EPQSXkAtgB0/s1600-h/100_1239.jpg"><img id="BLOGGER_PHOTO_ID_5217459428681464434" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ns38kIUX4sw/SGgjtQSSOnI/AAAAAAAAAQ0/EPQSXkAtgB0/s200/100_1239.jpg" border="0" /></a>18 Chicken Tenders<br /><div>1 1/4 Cup Peach Preserves</div><div>1/4 Cup <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Adobo</span> Sauce, Add More if you like it spicy hot!</div><div>1/2 Cup BBQ Sauce</div><div>3/4 Teaspoon Salt</div><div>2 Cloves Fresh Garlic, Minced</div><div></div><br /><div>Combine peach preserves, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Adobo</span> Sauce, BBQ Sauce, salt, and minced garlic in a bowl. Place in chicken tenders. Stir to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">coat</span>. Marinate for at least one hour before cooking. Preheat outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side until cooked through.</div><div> </div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Adobo</span> Sauce is a Mexican condiment. It can be found in the Mexican food isle of your local grocery store. I used just 1/4 cup in this recipe and thought it was just the right amount.</div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-33857533030760443802008-06-29T16:52:00.000-07:002008-06-29T17:01:31.799-07:00Smoky Mashed Potatoes<a href="http://1.bp.blogspot.com/_ns38kIUX4sw/SGgiJnQ8TLI/AAAAAAAAAQs/IUuO7elDRUk/s1600-h/100_1237.jpg"><img id="BLOGGER_PHOTO_ID_5217457716862930098" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_ns38kIUX4sw/SGgiJnQ8TLI/AAAAAAAAAQs/IUuO7elDRUk/s200/100_1237.jpg" border="0" /></a> <div>2 1/2 Pounds Potatoes Washed, Peeled and Cubed</div><div>2 Tablespoons Butter</div><div>3/4 Cup Milk (More if you like thinner potatoes)</div><div>4 oz. Sour Cream</div><div>1/2 + 1/8 Teaspoon Salt</div><div>1/8 Teaspoon Pepper</div><div>1/4 Teaspoon Garlic Salt</div><div>1 Tablespoons Adobo Sauce</div><div></div><br /><div>Boil potatoes for 12-15 minutes or until fork tender. Drain. Transfer drained potatoes to a large stand mixer bowl with the butter. Start to mix on low speed until potatoes are mashed. Add milk, sour cream, salt, pepper, garlic salt and adobo sauce until well combined. Taste and season accordingly with additional salt/garlic salt if desired.</div><br /><div></div><div>Adobo sauce is a Mexican ingredient and can be found in the Mexican food isle of your local grocery store. The original recipe calls for 2 tablespoons. That is how much I used and I think it might have been a tad too much. So in this recipe I only called for 1 tablespoon. Start with 1 and taste and then add more depending on your taste.</div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-47950536894070834672008-06-29T16:44:00.000-07:002008-06-29T16:51:09.759-07:00Sweet Sauted Corn<a href="http://3.bp.blogspot.com/_ns38kIUX4sw/SGgfLR5vABI/AAAAAAAAAQk/0ksStV2eoKA/s1600-h/100_1235.jpg"><img id="BLOGGER_PHOTO_ID_5217454446953299986" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_ns38kIUX4sw/SGgfLR5vABI/AAAAAAAAAQk/0ksStV2eoKA/s200/100_1235.jpg" border="0" /></a>This is definitely a keeper! My whole family loved the corn cooked this way. I found it on this blog: <a href="http://pickypalate.blogspot.com/">http://pickypalate.blogspot.com</a><br /><div></div><br /><div>2 Tablespoons Extra Virgin Olive Oil</div><div>1 Red Bell Pepper, Finely Diced</div><div>1 Green Pepper, Finely Diced</div><div>1/2 Cup Onion, Finely Diced</div><div>4 Ears Fresh Corn, Kernels Removed</div><div>1/2 Teaspoon Salt</div><div>1/4 Teaspoon Pepper</div><div>2 Tablespoons Butter</div><div>3 Tablespoons Honey</div><br /><div></div><div>Heat oil into a large skillet over medium heat. Saute red pepper, green bell pepper, and onion for five minutes, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">stirring</span> often. Stir in corn, salt, and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.</div><div> </div><div>I didn't have a green pepper and so I omitted that. I also freeze corn in the summer and so since corn isn't quite in season, I used that instead of the fresh corn.</div><br /><div></div><br /><div></div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-67702706459188024422008-06-29T11:34:00.001-07:002008-06-29T11:40:58.799-07:00Chicken Won Ton SaladI had a Won Ton Salad recipe while living in Logan that was so delicious. I have since lost it and can't find anything that quite compares. While looking through recipes, this recipe looks like it might come in a close second so it makes its way onto my two week menu plan. Also with the heat of summer, I really do try to make a salad once a week that serves as the main course.<br /><br />2 Cups Cooked Chicken, Cut into Small Chunks<br />2 Heads of Romain Lettuce<br />1/4 Cup Toasted Sesame Seeds<br />3 Green Onions, Chopped<br />2 Stalks Celery, Cut Thin on the Diagonal<br />Cherry Tomatoes (Optional)<br />Won Ton Wrappers<br /><br />In a large bowl combine: cooked chicken, lettuce, sesame seeds, green onions, celery, and tomatoes. Slice the won ton wrappers with a pizza slicer into strips and deep fry to desired crispiness. Also recently, I have seen won ton strips in the produce section of grocery stores. You could try that option for a faster meal and less mess. I would serve the won ton strips on the side so if there are left overs, the won tons won't go soggy. Before serving toss salad with dressing that has chilled for at least one hour.<br /><br />Dressing:<br />1/4 Cup Vegetable Oil<br />4 Teaspoons Rice Vinegar<br />3 Tablespoons Sugar<br />1 Teasppon Salt<br />1 Teaspoon Seasoning SaltJenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-40078244144005637912008-06-29T11:18:00.000-07:002008-06-29T11:31:32.240-07:00Penne Pasta Casserole<a href="http://4.bp.blogspot.com/_ns38kIUX4sw/SGfU6HC-SKI/AAAAAAAAAQc/AmOM0Xg_MNk/s1600-h/100_1233.jpg"><img id="BLOGGER_PHOTO_ID_5217372788121028770" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_ns38kIUX4sw/SGfU6HC-SKI/AAAAAAAAAQc/AmOM0Xg_MNk/s200/100_1233.jpg" border="0" /></a> <div><div>I found this recipe on this blog: <a href="http://2kidsandtiredcooks.blogspot.com/">http://2kidsandtiredcooks.blogspot.com/</a>. I made it last night for dinner. It was a huge kid friendly meal, not to mentions super fast and easy to make. I think all of my kids had at least seconds on this dish. We are a meat family and so I did add a pound of sausage which is different from the orignial recipe.</div><div></div><br /><div>1 Package of Penne Pasta, Cooked and Drained</div><div>1 Pound Sausage, Browned and Drained</div><div>1 Jar of your favorite Pasta Sauce (about 2 cups)</div><div>Dried Basil</div><div>Garlic Powder</div><div>Grated Mozzarella Cheese</div><div></div><br /><div>Cook the penne pasta according to the package direction. Drain. Meanwhile in a pan, brown sausage and drain. Add pasta sauce to sausage. Stir in dried basil and garlic powder to taste. Stir in drained pasta. Also stir in grated Mozzarella Cheese. Put in a casserole dish and bake in the oven at 350 for about 25 minutes or until heated through.</div></div>Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com1tag:blogger.com,1999:blog-4147053745032752810.post-53135916243985575522008-06-03T18:56:00.000-07:002008-06-03T18:59:22.265-07:00Pie Filling CakeOn Wednesday's the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Rexburg</span> Paper does a section called Food Stuff. They ask local cooks to submit some of their favorite recipes. This is one that I came across. I thought it sounded good and am anxious to give it a try sometime.<br /><br />1 Cake Mix, Any Flavor<br />1 Pie Filling that goes with the chosen cake mike (chocolate with cherry, vanilla with peach, etc.)<br />2 Eggs<br />2 Tablespoons Oil<br />Cinnamon/Sugar Mixture<br /><br />Spray a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bundt</span> pan with cooking spray and sprinkle with cinnamon/sugar mixture on the bottom. Mix all ingredients together. Bake at 375 degrees for 30 to 40 minutes. Let cool for 15 minutes then remove from pan.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0tag:blogger.com,1999:blog-4147053745032752810.post-12793898983770570382008-05-29T09:30:00.000-07:002008-05-30T20:43:24.308-07:00Homemade PizzaMy mom made this for us growing up. It is still a favorite. <a href="http://2.bp.blogspot.com/_ns38kIUX4sw/SEDJL5D838I/AAAAAAAAAMg/jqKt8Fvkohg/s1600-h/pizza.jpg"><img id="BLOGGER_PHOTO_ID_5206382375373430722" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ns38kIUX4sw/SEDJL5D838I/AAAAAAAAAMg/jqKt8Fvkohg/s200/pizza.jpg" border="0" /></a><br /><br />1 Package Dry Yeast<br />1 Cup Warm Water<br />2 1/2 Cups Flour<br />2 Tablespoons Oil<br />1 Teaspoon Sugar<br />1 Teaspoon Salt<br /><br />Dissolve yeast in warm water. Stir in flour, oil, sugar and salt; beat about 25 strokes. Cover and let rest about 5 minutes while mixing sauce ingredients. With greased fingers, spread dough thinly on cookie sheet. Let rise at least 10 minutes. Prebake your crust for 8-10 minutes; add suace and favorite toppings and bake 10 more minutes.<br /><br />Sauce:<br />1 Can Mushroom Pieces, Drained<br />3 Small Cans Tomato Sauce<br />1 Tablespoon Dry Onions,<br />1 Teaspoon Dry Parsley<br />1/2 Teaspoon Oregano<br />1 Teaspoon Basil<br />1/2 Teaspoon Garlic Salt<br /><br />Toppings:<br />I usually use 1 pound browned hamburger with drained pineapple tidbits and sliced olives. I have also substituted sausage for the hamburger. Once I have my favorite toppings on, I top with cheddar cheese.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com1tag:blogger.com,1999:blog-4147053745032752810.post-50507297043264062482008-05-29T09:24:00.000-07:002008-05-29T09:29:19.779-07:00Microwave Macaroni & CheeseMy mom made this when I was growing up. I loved it then and still continue to enjoy this as a meal. My kids are in seventh heaven when I make this. It is a great comfort food.<br /><br />2 Tablespoons Margarine<br />2 Tablespoons Flour<br />1/2 Teaspoon Salt<br />1/4 Teaspoon Pepper<br />1 1/2 Cups Milk<br />1 1/2 Cups Cheddar Cheese, Grated<br />3 Cups Elbow Macaroni, Cooked<br />5 Oz. Can Vienna <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Sausages</span>, Diced<br /><br />Put butter in a 1 1/2 quart microwave safe casserole dish. Microwave on high for 45 seconds to 1 minute until butter <span class="blsp-spelling-error" id="SPELLING_ERROR_1">is</span> melted. Add flour, salt and pepper to butter. Add milk, slowly. Microwave on medium high (level 8) for 6-7 minutes or until sauce thickens. Stir in cheese. Stir until cheese melts. Stir in Vienna sausages and cooked macaroni. Return to microwave. Cook on medium high (level 8) for an additional 3-4 minutes.Jenniferhttp://www.blogger.com/profile/16780958371624053835noreply@blogger.com0