everyday living

Sweet & Sour CHicken

2010-08-09T06:47:00.006-04:00

I made this recipe a few days ago and it was very good! I just used the recipe on the back of the bottle (with a few omissions).

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings (1 cup)

Ingredients:
2 tablespoons Wesson® Vegetable Oil, divided
1 small onion, chopped No onions- allergic
1 large red bell pepper, seeded, cut into 3/4-inch chunks
1 pound boneless, skinless chicken breast or thighs, sliced into 2 x 1/2-inch slices
1 can (8 ounces) La Choy® Bamboo Shoots, drained Left these out- not sure if my family would eat them.
1 can (20 ounces) pineapple chunks, drained
1 jar (10 ounces) La Choy Sweet & Sour Sauce- Gluten Free
1 tablespoon La Choy Soy Sauce-Gluten Free
1 tablespoon cornstarch
1 tablespoon water
La Choy Chow Mein Noodles (optional) Instead of noodles I served it on top of rice.

Directions:
1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion and red bell pepper about 2 minutes, or until crisp-tender. Remove from skillet; set aside.

2. Pour remaining 1 tablespoon oil into skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add onion and bell pepper back to skillet. Stir in bamboo shoots and pineapple chunks.

3. Combine sweet & sour sauce and soy sauce in small bowl; add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.

Butter Alternative

2010-08-04T10:27:00.005-04:00

I recently found this buttery spread at Wal-mart. Here is the Earth Balance site. I am finding that many new products that I try are Vegan. That helps when going dairy free. I am not a vegan... I eat meat. But when looking for dairy free and gluten free milk/butter/cheese, Vegan things are an option. I have eaten it on bread and waffles and I enjoy it.

This is free of:
gluten
soy
lactose
Non GMO

Banana Bread

2010-07-30T10:09:00.001-04:00

I found this Recipe and tried it. I love banana bread and have missed baking it. I cannot remember where I got it... so forgive me to the originator of this recipe. It is very good!

Gluten Free/Dairy Free Banana Bread

Ingredients

2 cups white rice flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 4)
1 cup vanilla infused sugar (I just add 1/4 tsp of vanilla to the sugar and mix it up.)
1/2 cup vegetable oil

Directions

Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with oil. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour into your bread pan. Bake for an hour or until a toothpick comes out clean.

Almond Milk

2010-07-27T09:41:00.001-04:00

I have not tried a lot of different milk alternatives, but I have found one that I really enjoy- Almond Breeze.

It is a product of the Blue Diamond company. I had tried some almond milk that was the Silk brand, but I did not like the texture.

This almond milk is free of soy, lactose, gluten, dairy, and many other things. I went for almonds instead of soy because of the amount of estrogen/ hormones that are in soy.

I have tried the original in the Silk brand. It was ok, but the almond taste/smell was strong to me. I drink the vanilla! I tell people that tastes like I am drinking a vanilla milkshake (only a thinner consistency).

Changes in Life

2010-07-23T21:33:00.003-04:00

I have not posted any new recipes or anything since I found out I had to be gluten free. It has been a long journey! But I am finally getting things more under control.

Just as I was figuring out the gluten thing... I now have to give up dairy! Not easy, but I am surviving. I have been searching the web for good blogs with recipes and not finding a lot that have family friendly recipes. They have great things that we would not eat... so I am going to be more diligent in posting on this blog. One to keep my recipes together and two I want to help out other people like me who have to be gluten and dairy free. I will post things I find and try or things I make up on my own!

I also will be posting gluten free/dairy free foods that I have purchased and enjoy. It is hard to keep trying stuff that is not good!

Gluten Free

2009-05-20T13:46:00.003-04:00

I just posted on my other blog about my Celiac Disease. So I guess that the ingredients and recipes on this blog will be changing. Hopefully that will be able to help others who are going gluten free also!
I just started yesterday. We have lots of gluten in our house, but I was able to find things that were safe to eat.
Last night I made a quick improvise and it was really good- to me anyway (my husband liked it too). I had planned on making pizza- yum!! But none for me... So I found our corn tortilla chips (which are gluten free) and came up with the following recipe:

Pizza Nachos
corn tortilla chips
mozzarella cheese
bell pepper
pizza sauce (checked the ingredients and it was gluten free)
pepperoni (also was gluten free- the kind I had)
**You can add any topping**

In an oven safe dish- spray with PAM (gluten free). Layer chips on the bottom, pour pizza sauce over the chips, and add other toppings. I baked it on 400 for 5 minutes and it was perfect.

All very easy and I still felt like I had pizza!!!

Mexican Chicken Skillet

2009-05-09T12:51:00.003-04:00

I got this recipe from the $5 Dinners Site- that is why there are prices. Go here to see the original post.

Ingredients
1 cup black beans ($.40)- I used canned to save time!
1 cup white rice ($.20)
1 15 oz can diced tomatoes and green chiles ($.50)
2 cups frozen corn ($.44) On sale last week for $.88/bag
1/2 onion, chopped ($.15)
2 cups leftover shredded chicken ($2)
1 tsp ground cumin ($.05)
1 tsp garlic powder ($.03)
Salt/Pepper
2-4 oz shredded cheddar cheese ($.65) On sale for $1.25/8 oz this week!!!
Couple Handfuls of Tortilla chips ($.50)

Directions
1. Soak 1 cup of black beans overnight, or for at least 2 hours in HOT water. Drain and rinse. Add to saucepan with at least 2 inches of water covering the beans. Bring to a boil. Reduce heat to medium and cover. Cook for about an hour and a half. (You could substitute 2 cans of black beans, but they are not as healthy nor as frugal as cooking your own!)
2. Cook 1 cup of white rice.
3. In large skillet, add diced tomatoes, 2 cups frozen corn, chopped onion, shredded chicken, ground cumin, garlic powder, salt and pepper. Turn on medium low heat and cook for about 15 minutes while rice is cooking.
4. Once rice and black beans are finished cooking, add to the skillet with the chicken mixture. Cook for about 10 minutes, giving the flavors time to mix and mingle in the skillet!
5. Shred 2-4 oz. of favorite cheddar cheese. Stir into the casserole. (Omit if GFCFSF or casein free!) Season with salt and pepper to taste.
6. Serve Mexican Chicken Skillet. Scoop with tortilla chips!

Tortilla Pie

2009-05-07T12:36:00.001-04:00

This recipe was GREAT! I wish I had taken a picture of it... maybe next time.

Prep: 11 minutes Cook: 25 minutes

1 (16 oz) can refried beans
1 tsp chili powder
1/2 tsp ground cumin
8 (8 inch) flour tortillas
1 cup chunky salsa
2 (4 or 6 ounce) cartons guacamole
1 (8 ounce) package of shredded Mexican Cheese blend

Garnish: sour cream, additional salsa, or guacamole-- we ate ours with some scoops- for added crunch!

Combine first 3 ingredients; stir well.

Place 1 tortilla in a lightly greased 9 inch round cake pan; spread with half of the bean mixture, and top with another tortilla. Spread with half of the salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of shredded cheese, and top with another tortilla.

Repeat layers with remaining ingredients, except cheese. (Pan will be full.) Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 3 to 5 more minutes. Cut into wedges to serve.

I think I should have baked it a little longer than the recipe called for- it was still not warm in some areas. I would just leave it covered for a couple more minutes and it should be fine!

A Great Food Blogs

2009-05-05T12:31:00.001-04:00

I have two food blogs that I go to often to see what they are making.

One is a friend of mine named Betsy. She has a great food blog that I would love to recommend.
Full Tummies

The other is called $5 Dinners.
She plans meals for a family of four all for under $5. We have tried a few of her recipes and they have been good!

Butterfly Cake

2009-05-03T12:21:00.001-04:00

I made this great cake for my daughter's First birthday. It was very easy and so good!

You can go to the Betty Crocker site and watch a step-by-step video if you want to. I watched the video, but then decorated the cake how I wanted to.

Click Here for the recipe and directions as to how to make the cake and enjoy!

Grilled Chicken Pizza with Cheddar

2009-05-01T14:00:00.001-04:00

Ingredients:
2 ears of fresh corn- or canned corn
12 ounces skinned, boned chicken breast halves
1/4 cup plus 2 tablespoons BBQ sauce ( I did not measure- just used am much as I thought looked good)
1 12 inch whole wheat pizza crust ( I used a pre-made crust, but you could always make your own)
3/4 cup sliced green onions ( left these off)
1 can black beans ( I added this and they were great!)
1/2 cup shredded Cheddar cheese ( I probably used more!)

The directions for this recipe called for you to grill the chicken and the corn (if fresh). What I did for times sake was to use canned corn and I cooked the chicken in a skillet. I browned the chicken cutting it into pieces and added some BBQ sauce after it was no longer pink.
Spread BBQ sauce over the pizza crust; sprinkle with the drained corn, chicken pieces, black beans, and cheese. Bake at 425 on bottom rack for 10 minutes or until crust is brown.

This is very easy and quick.

Texas Caviar

2009-04-29T13:51:00.005-04:00

This stuff its so good! I have made it several times for a party and just for us to eat. So healthy and yummy!!I left out the jalapeno chilies and only used a red onion instead of the first two ingredients- try it and add your own things.

NIGHT IN OLD SAN ANTONIO TEXAS CAVIAR
1/2 onion, chopped
1 bunch green onion, chopped
1 green pepper, chopped
6 jalapeno chilies, minced
1 tbsp. garlic, minced
2 tomatoes, diced
8 oz. bottle zesty Italian dressing
1/3 bunch cilantro, chopped
1 can corn, drained
2 cans black eyed peas, drained
Combined all ingredients and refrigerate 2 hours.

Serve with corn chips or tortilla chips.

I also make a "Ranch type" dressing that you can add to this. All I do is mix Ranch Dressing and a little Italian Dressing together. The Ranch will get diluted a bit. This adds great flavor or you can eat as is.

Berry Bean Blast

2009-04-06T14:57:00.002-04:00

I have needed to up the amount of fiber that I eat, so a friend shared this recipe with me. I actually enjoy it. You can adjust the amount you make. I made only a cup at a time and reworked the amounts.

Makes 4 servings (about 8 ounces each)
1 can (15 ounces) Bush's Great Northern Beans, drained and rinsed
1 1/2 cups orange juice ( you can use milk or yogurt instead)
2 cups strawberries (frozen or fresh)
2 to 3 tablespoons honey ( or sugar)
1 1/2 tsp ground cinnamon (optional)
1/8 tsp ground nutmeg (optional)
6 to 8 ice cubes ( no ice needed if you use frozen strawberries)

Process all ingredients in blender until smooth.

Chicken Enchilada Casserole II

2009-04-03T08:53:00.002-04:00

This was something new that I tried and really liked it! Very easy to make too!

Ingredients
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 546
Total Fat: 27.7g
Cholesterol: 95mg
Sodium: 1009mg
Total Carbs: 42.4g
Dietary Fiber: 3.5g
Protein: 31.7g

BUSH'S Winter White Bean Chili

2009-04-01T14:49:00.003-04:00

I made this the other night. It was good- a little spicy (depending on the Salsa Verde that you get).

Ingredients
1 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 pound chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1/2 cup brown rice (not instant)
2 1/2 cups low sodium chicken stock
2 (4 ounce) cans mild Mexican green chiles, drained
1/4 teaspoon cumin
2 (15.8 ounce) cans BUSH’S® Great Northern Beans, with liquid
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and black pepper to taste
Shredded Colby-Monterey Jack cheese, to taste
Green salsa verde, to taste

Directions

1. Heat olive oil over medium heat in a medium saute pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes.
2. Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture.
3. Add zucchini, rice, chicken stock, chiles, cumin, and beans.
4. Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
5. Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.

NUTRITION INFORMATION
Servings Per Recipe: 9
Amount Per Serving
Calories: 254
Total Fat: 5.9g
Cholesterol: 31mg
Sodium: 852mg
Total Carbs: 29.6g
Dietary Fiber: 7.3g
Protein: 19.7g

White Candy Brownies

2009-02-07T07:07:00.000-05:00

White Candy Brownies
I found this recipe here. YUM!!

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 1/4 cups white vanilla baking chips
1 1/2 teaspoons shortening
24 Hershey®'s Hugs® chocolates, unwrapped

1. Heat oven to 350ºF. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water, eggs and 1 cup of the white baking chips about 50 strokes with spoon or until well blended. Spread in pan.
2. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately place chocolate candies around edge of brownie. Cool completely, about 1 hour. Remove side of pan.
3. In small resealable food-storage plastic bag, place remaining 1/4 cup white vanilla baking chips and the shortening; seal bag. Microwave on High about 30 seconds or until chips are melted. Knead chips until smooth. Cut off small corner of bag. Drizzle melted chips over top of brownie. Arrange chocolate candies around top edge. Cut into wedges.

Confetti Corn

2009-02-05T07:41:00.000-05:00

Confetti Corn
Recipe from: FBN Classic Recipe Collection

These were so easy to make and tasted fantastic!

6 medium tomatoes
2 tbsp butter or margarine
1/3 cup chopped green onions (I left this out.)
1/3 cup chopped red pepper ( I added more because I did not use onions.)
1 package (10 oz) frozen corn, thawed
2 tbsp vinegar
2 tbsp chopped fresh cilantro
1 tsp garlic salt

Cut 1/4 inch off top of tomatoes. Hollow out, reserving the pulp. Chop pulp into chunks; set aside. In medium skillet, heat butter. Add green onions and bell pepper and cook over medium-high heat until tender. Add corn, vinegar, tomato pulp, cilantro, and garlic salt; mix well. Heat 5 minutes or until flavors are blended. Place tomato shells in baking dish and heat on 350 for 5 minutes. Spoon tomato-corn mixture into shells.

Makes 6 servings.

Glazed Pork Chops & Apples

2009-02-02T14:33:00.002-05:00

Glazed Pork Chops & Apples
Recipe from Favorite Brand Names Classic Recipe Collection

4 boneless pork chops, 1/2 inch thick
1/2 cup apple juice
1/4 cup French's Hearty Deli Mustard
1/4 cup packed brown sugar
1 green or red apple, cut into small chunks ( I used a Granny Smith apple and it added a little kick.)

1. Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Cook pork chops for 5 minutes or until browned on both sides.
2. Add remaining ingredients. Bring to a full boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until pork is not longer pink in the center and sauce thickens, stirring occasionally.

Prep Time: 5 minutes
Cook Time: 13 minutes

Makes 4 servings.

California Baked Potatoes

2009-01-19T11:50:00.000-05:00

Here is another easy and interesting potato side.

California Baked Potatoes

3 cold baked Idaho potatoes, cut into spears
1/2 cup Kraft Fat Free Catalina dressing
1 tbsp garlic powder
1 tbsp parsley flakes

Heat oven to 375.
Toss potato spears with dressing.
Sprinkle each spear with garlic powder and parsley. Place on cookie sheet.
Bake 20 minutes or until crispy.

Makes 6 servings.

Prep Time: 10 minutes
Bake Time: 20 minutes

Original Ranch Roasted Potatoes

2009-01-16T11:42:00.003-05:00

I got a new cookbook for my birthday and am enjoying things I have made from it. It is called Favorite Brand Name Classic Recipe Collection. Here is an easy, good side to try:

Original Ranch Roasted Potatoes

2 pounds small red potatoes, quartered
1/4 cup vegetable oil
1 packet (1 oz) Hidden Valley Original Ranch Salad Dressing & Recipe Mix

Place potatoes in a gallon-sized zipper storage bag. Pour oil over the potatoes, seal the bag, and toss to coat. Add salad dressing mix; seal bag and toss again until coated. Bake in ungreased baking pan at 450 for 30-35 minutes or until potatoes are brown and crisp.

Makes 4 to 6 servings.

Taco Soup

2009-01-12T11:28:00.003-05:00

This was soooo good! It comes from the Southern Living Slow-cooker Cookbook. I liked it with the sour cream and cheese. It helped with all the flavors.

Taco Soup

1 1/2 lbs ground beef
1 cup chopped red onion (I left it out- allergies)
1 (1.25oz) package taco seasoning mix
1 (1 oz) envelope Ranch-style dressing mix
2 (15.25 oz) cans whole kernel corn, undrained
1 (16 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans chili-style diced tomatoes with green chiles, undrained
1 (12 oz) can light beer
1 1/2 cups water.
Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro

1. Cook beef and onion in a large skillet over medium high heat, stirring until meat crumbles and in no longer pink; drain.
2. Combine meat mixture, taco seasoning, and next 7 ingredients in a 5 1/2 quart slow cooker.
3. Cover and cook on LOW 5 to 6 hours. Serve with toppings.

Makes 16 cups.

Merry Christmas!

2008-12-25T08:59:00.000-05:00

Luke 2

The Birth of Jesus Christ

2:1 In those days a decree went out from Caesar Augustus that all the world should be registered. 2 This was the first registration when Quirinius was governor of Syria. 3 And all went to be registered, each to his own town. 4 And Joseph also went up from Galilee, from the town of Nazareth, to Judea, to the city of David, which is called Bethlehem, because he was of the house and lineage of David, 5 to be registered with Mary, his betrothed, who was with child. 6 And while they were there, the time came for her to give birth. 7 And she gave birth to her firstborn son and wrapped him in swaddling cloths and laid him in a manger, because there was no place for them in the inn.

The Shepherds and the Angels

8 And in the same region there were shepherds out in the field, keeping watch over their flock by night. 9 And an angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were filled with fear. 10 And the angel said to them, “Fear not, for behold, I bring you good news of great joy that will be for all the people. 11 For unto you is born this day in the city of David a Savior, who is Christ the Lord. 12 And this will be a sign for you: you will find a baby wrapped in swaddling cloths and lying in a manger.” 13 And suddenly there was with the angel a multitude of the heavenly host praising God and saying,

14 “Glory to God in the highest,
and on earth peace among those with whom he is pleased!”

15 When the angels went away from them into heaven, the shepherds said to one another, “Let us go over to Bethlehem and see this thing that has happened, which the Lord has made known to us.” 16 And they went with haste and found Mary and Joseph, and the baby lying in a manger. 17 And when they saw it, they made known the saying that had been told them concerning this child. 18 And all who heard it wondered at what the shepherds told them. 19 But Mary treasured up all these things, pondering them in her heart. 20 And the shepherds returned, glorifying and praising God for all they had heard and seen, as it had been told them.

21 And at the end of eight days, when he was circumcised, he was called Jesus, the name given by the angel before he was conceived in the womb.

Cinnamon Ornaments

2008-12-24T08:50:00.000-05:00

When I taught first grade, we would make these every year for Christmas. They are fun for kids and make the room/house smell great!

Makes 12 to 15 ornaments.
Prep Time: 30 minutes
Cook Time: 2 1/2 hours, or 1 to 2 days drying time

3/4 cup applesauce
1 bottle (4.12 ounces) McCormick® Cinnamon, Ground
Supplies needed:
cookie cutters
drinking straw
colorful ribbon

1. Preheat oven to 200°F.

2. Mix applesauce and cinnamon with hands in small bowl until a smooth ball of dough is formed. Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with cookie cutters. Make a hole in top of ornament with drinking straw. Place ornaments on baking sheet.

3. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

4. Insert ribbon through holes and tie to hang. May be decorated with opaque paint markers found in arts and crafts stores, if desired.

Test Kitchen Tip: If a different size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.

DO NOT EAT

Tortilla Chicken Chili

2008-12-22T08:43:00.000-05:00

I am not a fan of chili, but I thought I would try this recipe to give my family a form of chili and we loved it! It was great!

Tortilla Chicken Chili

Makes 6 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 16 minutes

1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Chili Seasoning Mix, Original
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney, white or pinto beans, undrained (I used kidney)
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)

1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips; bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.

Zucchini Bread

2008-12-20T08:30:00.000-05:00

Zucchini Bread

INGREDIENTS:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (I leave these out.)

DIRECTIONS:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Serving Size : 2

Delicious Ham and Potato Soup

2008-12-18T08:20:00.001-05:00

This was a very easy recipe to make. I found it here.

Delicious Ham and Potato Soup

INGREDIENTS

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Western Potato Rounds

2008-12-16T07:55:00.000-05:00

Western Potato Rounds
Pampered Chef Recipe

Need:
2 large unpeeled baking potatoes (about 1 ¼ pounds)
Vegetable oil
1 cup (4 ounces) shredded co-jack cheese
6 bacon slices, crispy cooked, drained, and crumbled
1/3 cup green onion slices (optional)
¼ cup barbecue sauce

Directions:
Pre-heat your oven to 450. Cut potatoes into ¼ inch slices. Spray both sides of the potato slices with oil. Place on a 15 inch Round baking stone. Bake 20 minutes or until lightly browned, remove from oven.

Combine in a bowl cheese, bacon, onions. Generously brush potato slices with barbecue sauce, sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted.

Yields 24 rounds.

Tips: Leaving the peel on the potatoes will help keep the shape of the baked potato slices. The potato slices will cook more evenly when sliced to the same thickness.

Chicken and Broccoli Braid

2008-12-14T07:52:00.003-05:00

Chicken and Broccoli Braid- Pampered Chef Recipe

2 cups cooked and diced chicken
1 cup chopped broccoli
½ cup chopped red pepper
4 oz. Shredded Cheddar Cheese (or more if you like)
1 pressed garlic clove
½ cup mayonnaise (my friend uses Ranch dressing)
2 teaspoons All Purpose Dill Mix
¼ teaspoon salt
1 egg white, lightly beaten
2 tablespoons slivered almonds (optional)
2 packages (8 oz.) refrigerated crescent rolls

Preheat oven to 375*. Combine chopped chicken, red pepper, broccoli, and pressed garlic. Combine dill mix, salt, and mayo. Place mayonnaise mixture and cheese in the chicken combination. Mix gently and thoroughly.
Place crescent rolls covering 12x15 stone. Cut 8 strips on each side of dough leaving a middle base for the filling. Place filling in the middle of dough and lift each strip and twist and place over the filling mixture. Brush with egg white and bake for 25-28 minutes (it should be golden brown).

[Those directions sound complicated, but all you are doing is laying the crescent rolls out- make sure that they are still together and roll them to get rid of the lines. Then cut strips along the sides, put the mixture down the middle and fold the sides over the top. You can be as fancy or plain as you like. It is best not to overlap the braid too much on the top or you will have to cook it longer so that the dough is fully cooked. I always make mine on my baking stone. I am sure it could work on most baking surfaces.]

Baked Manicotti

2008-12-12T07:39:00.000-05:00

This is a very easy, yet oh so good recipe! I usually add extra cheese on top. I found the recipe here.

Baked Manicotti

Ready in: 30-60 minutes
Serves/Makes: 6

Ingredients: 8 ounces Manicotti -- uncooked
1 (15-ounce) container part-skim Ricotta cheese -- whipped until smooth
1/2 cup grated Parmesan cheese
1 egg -- beaten
1/4 cup sliced scallions
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26-ounce) jar spaghetti sauce
Grated Parmesan cheese -- for topping

Directions:
Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 × 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350ºF oven until hot, about 35 minutes.

Confetti Peanut Butter Cookies

2008-12-10T07:26:00.000-05:00

Confetti Peanut Butter Cookies

½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter or margarine, softened
¼ cup vegetable shortening
1 egg
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup miniature candy-coated semisweet chocolate chips

Makes: 4 dozen

Heat oven to 375. In large bowl combine peanut butter, sugars, butter, shortening, and egg. Beat at medium speed until light and fluffy. Add flour, baking soda, and salt. Beat at low speed until soft dough forms. Stir in chips.

Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Flatten balls with fork in crisscross pattern. Bake for 8 to 10 minutes, or until light golden brown. Cool completely before storing.

Chocolate Swirls

2008-12-08T19:20:00.003-05:00

Each year my friend Emily has a "Sweet Swap" during the holiday season. It gives you a chance to have a variety of goodies around for people who might come and visit your home. This is the "cookie" that I am going to make this year. I always try a new recipe- which is not always a good idea. I let my husband pick the cookie... so we shall see how these turn out!

Chocolate Swirls

½ cup granulated sugar
½ cup packed brown sugar
½ cup butter or margarine, softened
1 pkg (3 oz) cream cheese, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips, melted and slightly cooled

Makes: 4 dozen cookies

Heat oven to 350. In a large mixing bowl, combine sugars, butter, cream cheese, egg, and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder, and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (Do not over mix.)

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes, or until edges are light golden brown. Cool completely before storing.

Fun Treats for Thanksgiving

2008-11-20T16:30:00.007-05:00

I found this site and it has cute treats for the kids for Thanksgiving. Here are a few:

Marshmallow Pilgrim Hats

Acorn Dough Nuts

Sweet T.O.M. Turkeys

Feta-Topped Chicken

2008-11-13T09:57:00.001-05:00

Feta-Topped Chicken

(Betty Crocker Recipe)

Ingredients:

4 boneless skinless chicken breast halves

2 tbsp balsamic vinaigrette dressing

1 tsp Italian seasoning

1/4 tsp seasoned pepper

1 large Roma tomato, cut into slices

1/4 cup feta cheese

What to do:

1. Set oven control to broil. Brush both sides of chicken breast with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170*). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Ranch Chicken Tacos

2008-11-11T09:46:00.005-05:00

Ranch Chicken Tacos

(Betty Crocker Recipe)

Ingredients:

taco shells (soft or hard)

3 cups cooked chicken

1 package of taco seasoning

1/2 cup ranch dressing

shredded lettuce

chopped tomato

1 cup shredded cheddar cheese

Additional ranch dressing, if desired

What to do:

1. Heat taco shells.

2. Cook chicken and cut into pieces. Mix chicken and taco seasoning. Stir in ranch dressing.

3. Spoon warm chicken into shells and top with other ingredients.

Chicken Casserole

2008-11-06T08:36:00.003-05:00

This is a new recipe that I found and thought I would try it out. I usually have made all of the recipes I put on here, but I have not tried this yet. Any recipes out there you want to share?

Chicken Casserole

Ingredients:

2 lbs cooked chicken, diced

1 can cream of chicken soup

1 small carton sour cream

1/2 stick butter

1/2 sleeve Ritz crackers, crushed

poppy seeds

What to do:

Mix chicken, soup, and sour cream. Melt butter; mix with crackers crumbs. Place cracker mixture on top of chicken mixture. Top with poppy seeds. Bake at 350 for 35 minutes.

Fajita Pizza

2008-11-04T20:12:00.010-05:00

Ingredients:

1 green pepper

1 red pepper

1 medium onion

2 boneless, skinless chicken breast

2 packages (10 ounces each) refrigerated pizza crust

1 tsp vegetable oil, divided

1-2 tsp southwestern seasoning mix

1 garlic

1/4 cup thick and chunky salsa (I use more)

2 cups shredded Colby & Monterey Jack cheese blend, divided

2 tbsp cilantro

What to do:

1. Preheat oven 425. Cut up peppers into 1/2 inch thick strips. Cut onion into 1/2 inch wedges. Cut chicken into strips.

2. Unroll both packages of pizza dough and arrange side by side on a baking stone and shape it into a circle.

3. Heat skillet over high heat. Add 1/2 tsp of oil and chicken; stir-fry 2-3 minutes or until chicken is not longer pink. Remove from skillet. Add remaining oil, bell pepper, onion, and seasoning to skillet. Press garlic and stir-fry 1-2 minutes or until veggies are crisp-tender. Remove skillet from heat; stir in chicken and salsa.

4. Sprinkle half of the cheese evenly over the crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over the chicken mixture. I always add extra cheese on top!

5. Bake 18-22 minutes or until crust is golden brown. Remove and sprinkle cilantro over pizza.

Serves: 8

Soup

2008-10-20T12:42:00.004-04:00

The fall is a great time to make yummy soups! So here are two of my favorites!

Chicken Vegetable Alfredo Soup

1 cup chopped broccoli

1/2 cup chopped carrots

1/2 cup chopped onions (I leave this out-allergies)

1/2 cup diced red bell pepper

1 garlic clove, pressed

1 can (14-14.5 ounces) chicken broth

2 cups diced cooked chicken

1 tbsp snipped basil

1 jar (16 ounces) Alfredo sauce

Grated fresh Parmesan cheese

What to do:

1. Chop broccoli, carrots, and onion. Dice the bell pepper. Place broccoli, carrots, onion, bell pepper, and garlic in a saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer uncovered, 5 minutes or until vegetables are crisp-tender.

2. Meanwhile, dice chicken and snip the basil; set aside. Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir basil into soup.

3. If desired, ladle soup into bread bowls; sprinkle with cheese.

Yield: 4 servings(about 5 1/2 cups)

I will give a bread bowl recipe later.

Slow Cooker Chicken and Wild Rice Soup

Southern Living Slow-Cooker Cookbook

2 tbsp butter

3 celery ribs, thinly sliced

1 medium onion, chopped

1 (8 oz) package sliced fresh baby portobello mushrooms

2 tsp minced garlic

2 (14 ounce) cans roasted garlic-flavored chicken broth (I could not find this last time I made the soup- so I used regular chicken broth and added some garlic)

3 (6 ounce) packages roasted chicken breast chunks (I just cooked some chicken breast and cut it up)

1 1/2 cups frozen whole kernel corn, thawed and drained

1 (8 ounce) can sliced water chestnuts, drained

1 cup uncooked wild rice

1 tsp salt

3/4 tsp ground pepper

2 cups whipping cream

What to do:

1. Melt butter in skillet over medium-high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.

2. Combine mushroom mixture, broth, and next 6 ingredients in a 5-quart slow cooker.

3. Cover and cook on low 5 to 6 hours or until rice is tender. Stir in whipping cream.

Makes 12 1/2 cups.

Teriyaki Pork Kebabs

2008-10-06T15:11:00.002-04:00

Marinade and Kebabs

1/2 cup reduced-sodium soy sauce

1/3 cup packed brown sugar

1 tbsp finely chopped, peeled fresh ginger-root

2 garlic cloves

2 tsp dark sesame oil

2 pork tenderloins (about 1 lb each)

1 medium green pepper

1 medium red pepper

3 fresh pineapple slices, cut 1 inch thick

What to do:

1. For marinade, combine soy sauce and brown sugar in a bowl. Finely chop ginger-root, garlic pressed and oil in the bowl and mix well. Reserve 1/2 cup and set aside. For kebabs, cut pork into 24 1 1/4 inch pieces. Add pork to marinade and toss to coat. Cover; refrigerate 30 minutes.

2. Cut bell peppers into 24 , 1 inch pieces. Cut pineapple into quarters to make 12 pieces. Prepare grill cooking over medium coals.

3. Remove pork from marinade; discard marinade in bowl. Thread skewers with pork, peppers, and pineapple. (on six 12- inch skewers) Place kebabs on grill; brush with reserved marinade. Grill covered 14-16 minutes or until pork is no longer pink, turning occasionally and brushing with marinade.

Tex-Mex Chicken & Rice Skillet

2008-10-06T14:50:00.003-04:00

This recipe comes from The Pampered Chef 29 Minutes to Dinner cookbook.

I LOVE this!!!

Ingredients:

1 tsp plus 1 tbsp vegetable oil, divided

1 can (11oz) Mexican style corn

1 tbsp Southwestern Seasoning Mix

1 cups uncooked instant rice

2 cups chicken broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup shredded Mexican cheese blend

What to do:

1. Add 1 tsp of oil to skillet; heat over medium heat 1-3 minutes or until simmering. Meanwhile, drain corn; pat dry with paper towel. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet and set aside.

2. As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside.

3. Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro.

4. To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Yield: 6 servings

what's cooking

2008-10-02T16:44:00.003-04:00

This is for the first two weeks in October. I am so glad that it is Fall. I love the cool weather. The crisp cool air gives me extra energy! I will post some of these recipes later.

Wednesday: Tex-mex chicken and rice skillet

Thursday: Left over Tex-Mex

Friday: Eat out to celebrate our anniversary. (It was on Wednesday! Three years together.)

Saturday: Chicken Tucson Quesadillas

Sunday: Lord's Supper Fellowship at Church

Monday: Chinese

Tuesday: Teriyaki Pork Kebabs with rice

Wednesday: Manicotti, salad, bread

Thursday: Left over manicotti

Friday: Crunchy whole-grain chicken bites, peas, potatoes

another funny conversation

2008-09-19T23:05:00.002-04:00

While driving home tonight I had a funny dialogue with my son.

me: We are going to stop for gas on the way home, ok.

E: poo-poo

me: Do you have to go poo-poo?

E: no... mama... van... poo-poo

me: hahaha No baby the van does not have that kind of gas!

Deluxe Cheeseburger Salad

2008-09-19T22:42:00.004-04:00

I am always up for trying new recipes so here is one I came across in the Spring/Summer 2008 Season's Best- The Pampered Chef cookbook: Deluxe Cheeseburger Salad

Ingredients:

4 sesame seed hamburger bun tops

1 small red onion divided (I will not be using this-allergic to onions)

2 plum tomatoes

3/4 lb 95% lean ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 tbsp yellow mustard

8 cups thinly sliced romaine lettuce

1 cup shredded cheddar cheese

What to do:

1. preheat oven 425- slice bun tops into 1/4 inch strips and bake 8-10 minutes

2. slice onions and cut tomatoes into quarters lengthwise and slice crosswise

3. cook ground beef until no longer pink, breaking it into crumbs

4. in a bowl combine onion, pickles, ketchup, and mustard- add the cooked beef to the bowl and mix well

5. To serve- arrange the lettuce on a large platter. Spoon the beef mixture over lettuce. Top with cheese, tomatoes, and sliced onion. Arrange the hamburger buns around the edge of the platter. Serve immediately.

something funny

2008-09-16T09:53:00.003-04:00

We have been praying with and teaching our son (who is now two) to pray since birth. So, the other night he wanted to pray for our food. Here is how it went:

me: Dear God

E: God

me: thank you

E: thanks

me: for

E: five

Can you tell that he has been learning to count too? It was so cute.

what's cooking

2008-09-15T22:21:00.004-04:00

I usually make enough to have leftovers the night after. This may not work for you, but I find that it saves money and time (not to mention we eat smaller portions). This week the menu is easy and basically whatever I have the ingredients for already.

Monday: Chicken strips, mixed veggies, mashed potatoes

Tuesday: Spaghetti, bread, and salad

Wednesday: Bake left over spaghetti with lots of Mozzarella cheese on top

Thursday: Chicken and rice

Friday: Deluxe Cheeseburger Salad

Catalina Chicken

2008-09-08T15:38:00.002-04:00

Ingredients:

6 to 8 skinless, boneless chicken breasts (or less if you have a small family)

1 can cranberry sauce

1 small Catalina dressing

Spray a 9x13 inch baker (or I use my baking stone) then place the chicken in the bottom. Crumble cranberry sauce on top of the chicken. Pour dressing over all of the chicken. Bake at 350 for 1 hour.

This is very easy and so good. I am not a huge fan of cranberries or Catalina, but I LOVE this dish. The flavors combine and make it delicious. You can add any side you like to make this a great meal.

what's new

2008-09-08T15:27:00.005-04:00

We are back from our little vacation and I am ready to write. I will be sharing some recipes that I will be making this week in another post.

Meal Plan Idea

I do enjoy cooking. I find it easiest to make a calendar for the month. I know that seems like a long time, but I would rather get it out of the way! I make the calendar, then I write on it what we will eat each night. I have my list ready and write down ingredients that I will need for each recipe and then shop every two weeks ( I actually make up two lists one for the first two weeks and the other for the rest). With two little ones it is hard to fit them and everything in the cart!

It is the easiest way I have found to stay organized, know what we are eating head of time, and look forward to cooking instead of staring at the refrigerator hoping something will jump out at me!

Click HERE for my September Menu. It is just the calendar. I write on it in pencil in case I have to erase or make changes for any reason.

starting off

2008-08-28T15:40:00.001-04:00

I am excited to have a blog with the goal of finding joy in all things, from the big to the small.