Thursday, December 17, 2009

Spanish Rice Original

Spanish Rice Original

recipe from AllRecipes see it here .. great reviews on this recipe

This rice is really good, I needed to add a lil more chicken broth along the way because the broth got low and the rice was sticking but it has a little spiciness to it which is soo yummy. I dont add corn or olives to mine (ick) but I wish I would have had bell peppers . Ill definitely make this again. Ohh I made Pork Enchiladas out of the Pork Carnitas recipe that I have on here YUMMO

P.S almost forgot to add, I didnt use bacon in this at all but did use some bacon fat for browning the veggies and rice


  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)


  1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
  2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Sunday, November 15, 2009

Basic Flaky Pie Crust

recipe from AllRecipes


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening, chilled (I used butter)
  • 3 tablespoons ice water


  1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Friday, November 6, 2009

The Pioneer Woman's Crash Potatoes

Crash Potatoes

recipe from The Pioneer Woman's Blog

I switched mine up a bit and they were still DELICIOUS oh my
I used plain ol Idaho Potatoes (6 small)
I poked them with a knife and microwaved them for about 15 mins or so, til they are nice and soft.
Squarshed them on the cookie sheet that was drizzled with a lil vegetable oil (I cant afford olive oil lol) I used a basting brush to add a lil more oil to the tops, then salt pepper and some thyme.
Popped em in the oven and they turned out SO good

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Pumpkin Apple Spice Muffins

Pumpkin Apple Spice Muffins
from Melissa F.

Found on the My Kitchen Cafe Blog

Yield: 2 dozen

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice**
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Monday, November 2, 2009

Chicken Noodle Stir Fry

Chicken Noodle Stir Fry

Recipe found here

I used some frozen stir fry veggies and a can of drained baby corn, my chicken was precooked leftover chicken so I added it in to heat up a lil after I got the veggies done. Then added the ramen and soy sauce ( I didnt add the full amt of soy, it seemed like too much) I doubled the recipe but still didnt use all the soy for the un doubled recipe. I do think next time Ill make a little cornstarch/water mixture to give it the same style gravy as in the restaraunt


  • 1 (3 ounce) package chicken flavored ramen noodles
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 cup cauliflowerets
  • 1 cup sliced celery
  • 1 cup coarsely chopped cabbage
  • 2 medium carrots, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup fresh or canned bean sprouts
  • 1/2 cup teriyaki or soy sauce


  1. Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender.
  2. Drain noodles; add to the pan with contents of seasoning packet and the teriyaki sauce or Soy. Stir well. Serve immediately.

Pizza Hut Crust Clone Recipe

Pizza Hut Style Pizza Dough*

recipe found here

I didnt use a bread machine, I used room temperature water(not too hot not too cold) in a bowl, added my yeast and sugar and let it sit for about 3- 5 mins

I added the oil to my big bowl where I was making my dough, added the cornmeal and baking powder, onion and garlic powder. Then I added back in the yeast mixture. Started adding in flour first a cup at a time, then the last in and mixed that in by hand. Hubby kneaded it for me til it was smooth and elastic. Then spray your big bowl with spray oil and coat your ball of dough all over. Then let rise for an hour or hour and a half. Then continue with the directions.Ohh I did parbake my crust as per directions below

1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast

Add ingredients to bread machine, according to manufacturer’s settings, and run dough setting. After the machine beeps, roll out the dough.

You can roll the dough into two 9×13″ pizzas (great for kid’s lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above).

Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings.

Place into the oven for another ten to fifteen minutes or until golden and bubbly.

Pumpkin Pancakes

Pumpkin Pancakes
recipe from Allrecipes

Notes: My daughter had the camera with her when I made these so I couldnt take a pic, they were delicious but I had to thin down the batter a bit (milk or water work), it was too thick for my taste. I didnt use the Nutmeg Whipping Cream on top but it sounds delish


  • Pancakes
  • 2 1/3 cups pancake mix (such as Bisquick®) I used Krusteaz
  • 2 1/2 tablespoons white sugar
  • 1/3 teaspoon ground cinnamon
  • 1/3 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1 1/4 cups milk
  • 1/3 cup canned pumpkin
  • 1/4 cup vegetable oil

  • Nutmeg whipped cream
  • 1 cup whipping cream
  • 2 tablespoons white sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg

  1. Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
  3. Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Friday, October 23, 2009

Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake
Recipe From AllRecipes

  • Ingredients
  • 4 pounds russet potatoes, cut into 1/4 inch cubes
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons butter, cubed (I used half this amt)
  • 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
  • 1 (8 ounce) bottle Ranch dressing (enough to coat potatoes)


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
  3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Thursday, October 22, 2009

Crescent Mummy Dogs for Halloween

Crescent Mummy Dogs

recipe found here

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
Prep Time: 30 Min
Total Time: 50 Min
Makes: 10 sandwiches
User Rating:


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired


1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

Friday, October 16, 2009

Aunt Millie's Broccoli Casserole

Aunt Millie's Broccoli Casserole

I wanted this to be more of a main dish rather than a side, so I added some cubed up cooked chicken, I used a bag of frozen broccoli, and also a bag of frozen mixed veggies. I doubled the recipe and didnt have croutons so I added some bread crumbs on top.

Recipe adapted from a recipe found at AllRecipes


  • 4 heads fresh broccoli, chopped
  • 1 1/2 cups shredded American cheese
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons butter
  • 2 cups crushed, seasoned croutons


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
  3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
  4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
  5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Saturday, October 10, 2009

Baked Potato Soup

Baked Potato Soup
Recipe from AllRecipes

Notes: I didnt have bacon so I used some bacon fat to cook the onions and garlic in, Also I added in a bag of frozen mixed veggies at the end because we wanted more veggies. SOOo good and filling. I will definitely make this again and again. Ohh forgot to say and so EASY it is :)

Ohh I cooked my potatoes in the chicken broth til tender, I didnt have any baked


  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried basil ( I used half this amt)
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • Minced fresh parsley


  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Wednesday, October 7, 2009

French Bread Rolls
Recipe found here SOOO GOOD! from the My Kitchen Cafe Blog

French Bread Rolls
adapted from

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.

Monday, September 28, 2009

Best Seller Caramel Corn

Perfect for you craft shows
package them up all cute and sell, SOO yummy

Best Seller Caramel Corn

1 C packed brown sugar
1/2 C unsalted butter
1/4 C corn syrup
1/2 teaspoon baking soda
1 Tablespoon vanilla
8 C popped popcorn (1/3 C unpopped)

Preheat oven to 275 degrees
Place popcorn in a very large bowl.
In a large , heavy saucepan over high heat, combine the sugar, butter and corn syrup. Bring to a boil and let boil for 2 minutes stirring constantly.

Remove from heat and add baking soda and vanilla. The baking soda will cause the caramel to bubble up a little so make sure you use a large enough saucepan, combine well and pour over popped corn. Combine it all well andspread mixture out on cookie sheet or jelly roll pan.
Bake in preheated oven for 40minutes stirring every 10 minutes.
Let cool before eating

Sunday, September 27, 2009

Lion House Rolls and Honey Butter

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and yeast; let sit 5 minutes. Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Divide dough into two. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan). Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Honey Butter

½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes (I just beat til light and fluffy) . Makes 1 cup.

Gina Neely's Spicy Potato Wedges

Gina Neely's Spicy Potato Wedges

I didnt have parsley and I only had the parmesan in the can lol but still delicious

Recipe found here

  • 3 large russet potatoes, peeled and cut into 8 wedges
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 tablespoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon freshly chopped parsley leaves
  • 3 tablespoons grated Parmesan, plus more for garnish
  • Salt


Preheat oven to 450 degrees F.

In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.

Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.

Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

Saturday, September 26, 2009

Banana Pancakes I

Banana Pancakes I

recipe from Allrecipes


  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed


  1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Thursday, September 24, 2009

Zucchini Brownies

Before Baking
After and Done

Zucchini Brownies

This batter will be really thick, you will think its not working, then you add the zucchini and
it will get less dry, press it into your pan.



  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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Saturday, September 19, 2009

Sweet and Sour Chicken

Sweet and Sour Chicken
This is delicious... hubby and I LOVED it, daughter will have some when she gets home :)

Recipe from My Kitchen Cafe click here
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Monday, September 14, 2009

Gobble Up Granola Snacks

Gobble Up Granola Snacks

recipe found at Allrecipes here
I used creamy peanut butter, I wish I would have had some raisins or walnuts or maybe even coconut, prepare to be addicted


  • 2 1/2 cups crispy rice cereal
  • 2 cups quick-cooking oats
  • 1/2 cup raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
  2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
  3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Friday, September 11, 2009

Best Marinara Sauce Yet

I didnt name the recipe lol, its found at Allrecipes click here

Best Marinara Sauce Yet
I just wanted to add that I make this sauce more than any other, I havent been buying the Prego sauce I usually buy, I make this instead SOO easy too

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley (I had none so didnt add it)
  • 1 clove garlic, minced (will use 2 next time)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil (could probably half this, way to much IMO)
  • 1/3 cup finely diced onion
  • 1/2 cup white wine (didnt add)
  • I also added a couple pinches of sugar to cut down on the acidity

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
( I used my blender)

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
(I didnt add any wine or extra liquid)

Simmer for 30 minutes, stirring occasionally. (I added few fresh tomatoes from the garden , we like some tomato chunks. Also some meatballs)

Wednesday, September 2, 2009

Quick Beef Stroganoff

Quick Beef Stroganoff

Recipe found at Mommys Blog Go see her fab pic tutorial

Very tasty and filling, I will make it again with the mushrooms, I was out. I also used minced onions because I had no onion
p.s. I doubled the recipe

Recipe Ingredients:

1 lb. hamburger
1 - 8 to 10 oz. bag wide egg noodles or
(rice or mashed potatoes)
1 can cream of mushroom soup
1 - packet brown gravy mix
4 oz sour cream
2 tbsp. chopped onion
Salt and pepper (to taste)
1 sm. can sliced mushrooms (optional)



Thank you for this recipe Diana :)

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin (I will omit this next time)
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro(I didnt have any so I didnt add it)
juice of one lime
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Tomato Cucumber Salad

Tomato Cucumber Salad

very simple and tasty

Recipe from Allrecipes here


  • 2 tomatoes, chopped
  • 1 cucumber, peeled and diced
  • 1 onion, chopped
  • 1 tablespoon lemon juice
  • salt to taste
  • ground black pepper to taste


  1. Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Monday, August 24, 2009

Pork Carnitas

Pork Carnitas

I used a pork loin, Everyone LOVED it and ate a ton :) had it on corn tortillas with homemade salsa DELISH

Here is the video recipe that I used

Friday, August 21, 2009

Chili Dog Casserole II

HUBBY LOVED this one omgosh he raved over it and wanted to know how I made it. He is going to try to get the recipe out of me hehe, he likes to take my recipes and make them better to make me mad haha

Recipe here at Allrecipes

Chili Dog Casserole II


  • 2 (15 ounce) cans chili with beans (I used a quart sized jar or homemade chili)
  • 1 (16 ounce) package beef frankfurters
  • 10 (8 inch) flour tortillas
  • 1 (8 ounce) package Cheddar cheese, shredded
Just to note, I read through a ton of reviews and found that you should heat your hot dogs before rolling in tortillas, also people seemed to like it best with some onions and mustard in the tortillas too, also cheese . Already I have found that 15 oz cans of chili is not enough. I open up a jar of homemade chili that we canned recently. Will show a pic and let ya know how we like it later.


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
  3. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Tuesday, August 18, 2009

Fried Green Tomatoes

This is the first time Ive ever tried fried green tomatoes, they are SOo good, hubby ate most of the video here, LOVE em. SO happy I tried em

Sunday, August 16, 2009

Banana Cream Bundt Cake

Just need some nanners and powdered sugar :)

Banana and Cream Cake with Brown Sugar
recipe from the 3 B's Blog run and check out her blog you can find the Brown Sugar Glaze recipe there

Dang I thought I had powdered sugar to make the frosting but I didnt so I had to use a store bought :( VERY good and daughter couldnt wait to dig into it :)

Bananas and Cream Bundt Cake with Brown Butter Glaze
Taste Of Home

1/3 cup shortening
1-1/4 cups Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups mashed ripe bananas (about 3 medium)
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup chopped walnuts (I left these out)
Domino® or C&H® Pure Cane Powdered Sugar

Directions: In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

Saturday, August 15, 2009

Deluxe Carrot Cake

Deluxe Carrot Cake
from The Good Housekeeping Cookbook

I cheated with the frosting on top, I used a premade from the store, I put some in a pyrex measuring cup, microwaved it for about 15-20 seconds to make it pourable and put that over the top of my bundt.

2 1/2 C flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
4 large eggs
1 C granulated sugar
3/4 C packed light brown sugar
1 C vegetable oil
1 C crushed pineapple with juice
1 Tablespoon vanilla
3 C loosely packed shredded carrots
1 C chopped walnuts
3/4 C dark seedless raisins

1. Prehat oven to 350 F. Grease and flour 10 inch bundt pan.
2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt and nutmeg.
3. In Large bowl with mixer at med-high speed , beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping the bowl with a rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low, add flour mixture and beat til smooth, about 1 minute, scraping bowl. Fold in carrots, walnuts and raisins.
4. Spoon batter into prepared pan and spread evenly. Bake until toothpick inserted in the center comes out almost clean. About 1 hour. Cool in pan on wire rack 10 minutes. Run a thin knife around edges to loosen from pan. Invert onto rack

Use cream cheese frosting on top.

Wednesday, July 22, 2009

Philly Cheese Steak

Next time we will toast the buns a lil or at least warm them. Season the meat more and have the butcher slice the meat really thin, I think it would be more tender but overall very good :D
We used some cheap steaks we got on sale. Will be having these again for sure

Recipe here

Friday, July 17, 2009

Jo Mama's Famous Spaghetti Sauce

Jo Mama's Famous Spaghetti Sauce

I browned my burger/sausage and onions, threw it in the crockpot, threw in the rest of the ingredients and let it cook on low for 6 hours.
I used half ground beef and half sausage. I had no tomato paste and had to use tomato sauce instead, VERY good and even has a kick to it..YUMMY! Oh also had to use fettuccini sp? noodles, we were out of spaghetti noodles. I didnt use any wine in this
p.s it was even better the next day omgosh makes alot so freeze half for later NUMMY

Recipe found at Recipezaar click here



  1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

  2. Add onions and continue to cook, stirring occasionally until onions are softened.

  3. Add garlic, tomatoes, tomato paste, tomato sauce and water.

  4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

  5. Stir well and barely bring to a boil.

  6. Stir in red wine.

  7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

  8. Cook spaghetti according to package directions.

  9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Saturday, July 4, 2009

Happy 4th of July Everyone

Thursday, July 2, 2009


Gotta try this one . The crockpot is perfect for summer, hmmm what to grill to go with them? will have to think

Creamy Crock-Pot PotatoeS

1 10(3/4) oz. - can cream of potato soup - undiluted
2 8 oz.. - pkgs. cream cheese
2 lbs. - small red potatoes
1 env. - buttermilk ranch dalad dressing mix
Place potatoes in bottom of slow cooker. Beat cream cheese, soup and salad dressing mix together. Stir in potatoes. Cover and cook on low for 8 hours.

Friday, June 26, 2009

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

Check out some pics here at the Food Librarian Blog

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
  3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

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