Thursday, August 28, 2008
yah so Im not the best at crusts ok I admit it lol
Old Fashioned Chicken Pies
1 lb boneless chicken breasts
1 3/4 C chicken stock or broth
1/4 C flour
Salt and Pepper
1/2 teaspoon dried thyme
1 C light cream
4 Tablespoons butter
1/2 lb mushrooms
2 T parsley
prepared pie crust a top and a bottom
1.Put chicken breasts in a frying pan with 1/2 C chicken stock. Cover and bring to a simmer. Reduce heat and continue simmering, turning chicken once until chicken is just cooked through. Remove chicken, let cool and tear into pieces. Strain broth and reserve.
2.Cut carrots in half lengthwise and then into 1/4 inch slices. Bring to a boil in a large pot of salted water and cook until tender, about 5 minutes. Drain.
Slice mushrooms. In a large saucepan melt 4 tablespoons butter over medium heat. Add mushrooms, thyme, 1 tsp salt and 1/2 tsp pepper. Cook until tender about 5 minutes.
3. Stir in 1/4 C flour into the mushrooms and cook 1 minute. Gradually stir in reserved chicken-cooking liquid, remaining 1 1/4 C stock and the cream. Bring to a boil and cook 1 minute, stirring all the while. Remove from heat, pour off 1 1/2 Cups sauce and reserve. Chop scallions. Stir chicken, carrots, scallions, and parsley into the remaining sauce.
Heat oven to 425 degrees
pour meat/sauce mixture into your prepared pie crust bottom, put top on and crimp edges. You can brush on with an egg/water mixture if you want.
bake for 35 minutes
The 1 1/2 sauce you reserved is gravy for the tops if you would like
Monday, August 25, 2008
Oatmeal Raisin Cookies
These were actually pretty tasty but hubby didnt go wild over them or anything, SOOo I guess I can try them a few more times to find the perfect recipe. I dont like raisins so I wasnt a big fan to begin with. They were MONSTERS though hehe, hubby only had to take 1 to work for lunch instead of his usual 2
Yummy grab yourself a big ol glass of milk
Recipe From Eat Me Delicious
(from Martha's Holiday Cookies 2005)
makes about 20 (or 40, if you make the balls very small)
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons ground cinnamon
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.
RECIPE from a year of crockpotting, click
Popped beans in the crock pot this am around 8:30 had yummy soft beans at around 6:00 Turned out great!I will do this again, It was sooo much easier than watching a pot of boiling beans for hours :D Hubby is taking beans and biscuits for lunch tomorrow Uh Ohhh.. this could turn out bad ROTFL
Crockpot refried beans
I didnt smash mine so they are basically just beans not refried
--2 cups of dried pinto beans that have been picked through to get all the broken and funky-looking pieces taken out
--1 1/2 yellow onions
--1 1/2 red onions
--10 whole garlic cloves
--2 tsp cumin
--1 tsp coriander
You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with an two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak.
In the morning, drain and rinse the beans under cold running water.
Put them back in the crockpot with enough clean water to cover the beans with about an inch of water.
Stir in the cumin and coriander.
Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole.
Cover the crock and cook on low for 8-10 hours, or until the beans are tender.
I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.
Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.
Using a potato smasher, or hand mixer, mash the beans.
Saturday, August 23, 2008
Posted by shweetpotato at Saturday, August 23, 2008
Cheese Crescent Ghosts
My daughter and her BFF Tatjana made these little cuties yesterday, They are SOO ready for Halloween, so am I :D
1 Can (8oz) pillsbury refrigerated crescent dinner rolls
1 C shredded mozzerella or colby-monterey jack cheese blend (4 oz)
Assorted sliced olives and chilis as desired
1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Or cover with cooking parchment paper.
2. On cutting board. unroll dough, separate into 8 triangles. From center of the longest side to opposite point, cut each triangle in half making 16 triangles. Shape each as needed to look like ghost shapes.
Arrange triangles on cookie sheets. Folding narrow point under about 1/2 inch to form head of ghost.
3. Bake about 7 minutes or until stlightly puffed and just beginning to brown. Sprinkle each ghost with 1 Tablespoon cheese, top with sliced olives to form mouth and eyes bake 2 -3 minutes longer or until cheese is melted.
Posted by shweetpotato at Saturday, August 23, 2008
Wednesday, August 20, 2008
Luscious Lemon Bars
From the Betty Crocker Website
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Heat oven to 350ºF.
2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.
3. Bake crust 20 minutes.
4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.
Ok I messed these up, Im very embarrassed, I popped my 12 biscuits into the oven, then read down on the recipe and it was only supposed to make 6 lmao, SOO I obviously rolled them too thin, so mine were not on the FAT side like I wanted but it was my fault..Still VERY NUMMY, I am not good at making biscuits can you tell, next time they will be perfect
J.P's Big Daddy Biscuits
recipe from All Recipes
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1/3 cup shortening
* 1 cup milk
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Slow Cooker Chicken Stroganoff
This turned out great, the sauce is nice and rich. I served over egg noodles
This Recipe is from All Recipes
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Serve over potatoes, rice or Noodles
I didnt have an italian dressing mix so I made one myself
Recipe From All Recipes
Recipe from All Recipes
Check out the video showing you how to make it.. simple huh?
Ive never tried a macaroni salad before, I didnt have any carrots or pimentos so I added, celery, onion, green pepper, and a diced tomato.I also replaced the mayo with Miracle Whip because we were low on mayo. 4 hours in the fridge and we will taste it, Ill let ya know what everyone thinks
Classic Macaroni Salad
* 4 cups uncooked elbow macaroni
* 1 cup mayonnaise (I used Miracle Whip)
* 1/4 cup distilled white vinegar (I used red wine vinegar)
* 2/3 cup white sugar
* 2 1/2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1/4 cup grated carrot (optional)
* 2 tablespoons chopped pimento peppers (optional)
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Tuesday, August 19, 2008
Cheezy Microwave Potatoes
3 Tablespoons Butter/Margarine
1 1/2 C Milk
Chopped Onions (optional)
1 C cubed Velveeta or Shredded Cheddar (I bet sharp cheddar would be delicious)
4 potatoes peeled and sliced 1/4 inch thick
Melt 3 Tablespoons marg/butter in microwave for 1 minute. Stir in 3 Tablespoons Flour. Add your onions here if you are using them. Microwave for 2 minutes, stir, microwave 1 minute, stir etc.. for about 5 minutes or until sauce is thick. Add 1 C Velveeta cubes or shredded cheese. Add in your sliced potatoes.Cover and microwave for 10-15 minutes or until potatoes are tender. Season to your liking and serve
Posted by shweetpotato at Tuesday, August 19, 2008
Thursday, August 14, 2008
This isnt really a recipe but rather something I whip up now and again for my family, I brown about 1 1/2 lbs of ground beef with some chopped onions, I season with salt,pepper, and some garlic powder. set aside, then in another bowl grate a big ol bowl of cheese (i love cheese lol) Then I take a 29.2 oz can of Rosarita mild enchilada sauce and spread a little in the bottom of a 13x9 inch casserole dish, layer on top of that 6 corn tortillas one in each corner and 2 in the middle, spread a little sauce, some meat mixure, then cheese, then another layer of tortillas, meat, cheese and top with one last layer so you have 3 in all, the top will have sauce, meat then cheese. I like to add sauce here and there and on some of the cheese between layers just because I dont like dry spots lol, Bake at 350 for about 25-30 mins or til it is heated through, VERY tasty..it does tend to get a little soggy in there from all the sauce on the tortillas, but no one in my family minds it, if you dont like a little sogginess you may not want to try this one. My hubby gags at soggy things but can still eat this casserole. MUCH easier than rolling them or doing the stack method although I used to do the stacking style, maybe I should post that one too later :D
Monday, August 11, 2008
On double tin foil, place your hamburger patty or patties if your hungry :D on top of that sliced potatoes, celery, onions, carrots, whatever you want really season your veggies, put a good couple of dollops of cream of mushroom soup on top of that. Place 2 more squares of foil on top and fold in all the sides, making a good seal. Write Names on them if you want to remember whos is whos
Hubby cooked these on the grill for 40-45 minutes or grill until patties are done and veggies are soft. Im sure you can do the same in the oven, will have to try it
DELICIOUS!! You could add any sorts of veggies in here, I bet mushrooms or green beans would be fab, omgosh how about chicken instead of beef. hmm, now my mind is going
Saw these YUMMY looking fries at the baking beauties blog and HAD to try them.. my daughter and I made them this morn.. YUM.. I must say that my daughter ate most of them hehe.. She made some fry sauce to go with them.. A UTAH thang hehe.. DELICIOUS but our pics arent near as puurty as on their blog
Sunday, August 3, 2008
SOOOO easy, fry up a pound or two of ground beef with onion and garlic, drain and season with salt and pepper ,add some cheese slices or grated on cheese on top and allow to melt. Serve on buns with your choice of toppings and enjoy. Hubby had his with barbecue sauce, he LOVED it, I bet you could make some sort of taco version too, Very simple and doesnt take NEAR as much beef as burgers
Thanks SO much Kathy for the recipe
Posted by shweetpotato at Sunday, August 03, 2008
Friday, August 1, 2008
Jordan whipped up some of these today they are pretty tasty :D Im not a big peanut butter fan but I ate one anyways lol
No Bake Cookies
1 3/4 C Sugar
1/2 C milk
1/2 C butter or margarine
4 Tablespoons Cocoa
1/2 C peanut butter
3 C oats
1 teaspoon vanilla
In medium saucepan, combine sugar, milk, butter and cocoa. Bring to a boil and cook for 1 1/2 minutes. Remove from heat, stir in Peanut Butter, Oats and Vanilla. Drop by teaspoonfuls onto wax paper let cool til hardened.
Posted by shweetpotato at Friday, August 01, 2008