Just in time for Thanksgiving leftovers:
Cooking spray a casserole dish or baking pan. Smooth a layer of mashed potatoes over the bottom of the pan about 1 -2 inches thick. Top potatoes with chicken or turkey gravy. Arrange a layer of chopped turkey meat on top of gravy, then top with a layer of stuffing. Preheat oven to 350º. Bake for 45 – 50 minutes or until hot through. Cooking time may vary depending on the thickness of the layers used.
This dish makes a great freezer meal. Cover well, or place dish in a freezer bag and seal. Thaw for about 24 hours before cooking and cook according to instruction above. If baking directly from the freezer, cook 1 hour covered, then uncover and continue baking for an additional 30 – 40 minutes.
Casserole is done when hot in the middle.
Items needed for baking a turkey:
1 turkey – purchase 3 – 5 days prior to baking and store in refrigerator
Turkey size oven baking bag
Chicken bouillon granules
Salt and pepper
Flour
Disposable aluminum turkey pan or large roaster (do not use lid)
For stuffing you will usually need:
Stuffing mix (or bread cubes and spices)
Celery
Onion
Butter
Chicken broth or desired fruit juice
Monday, November 24, 2008
Chicken or Turkey Pot Pie
½ cup fresh, chopped onion or 1 -2 tablespoons dried (reconstitute using boiling water, then drain)
½ cup celery or chopped fresh mushrooms or ¼ cup of each
(I heat the broth and milk listed below in a glass dish in the microwave at this point for about 5 minutes).
Melt ¼ cup butter in a medium sauce pan then add the above ingredients (celery, onions, mushrooms) cook just until tender. Remove pan from heat then add:
1/3 cup flour
½ teaspoon salt
1/8 teaspoon freshly ground pepper (or non-fresh, previously ground pepper, whichever you have)
½ teaspoon ground sage or substitute one of the following: marjoram, thyme
Stir until smooth then add all at once:
2 cups chicken broth
¾ cup milk
Cook over medium-high heat, stirring constantly with a flat-bottomed wooden spatula until bubbly and thick.
Add and stir:
About 1 cup frozen peas (I rinse and drain these first to avoid extra moisture from the ice).
1 potato, peeled, diced and cooked (either boil for about 15 minutes or cook with water in microwave for about 5 - 6 minutes or until tender).
1 cup carrots, peeled, sliced and cooked (same as potatoes) or use a 10 oz. bag frozen peas & carrots
3 cups cooked, cubed (or canned) turkey or chicken.
Cooking spray casserole dish(es) or 9x9 pan and dump in filling.
Crust for Pot Pie (or use frozen crust)
I only use the pie crust to top the pot pie. Bottom crust tends to be soggy and is too much extra work.
This recipe is enough to top one large casserole dish.
Mix together in a medium size bowl:
1 ½ cups flour
¾ teaspoon salt
1/2 teaspoon celery seed or celery salt
1/4 teaspoon paprika
Cut into flour with a pastry tool:
¾ cup butter flavored Crisco or regular vegetable shortening
Then sprinkle around ¼ cup cold water and fluff lightly with a fork.
Use hand to gather pieces together and form into a ball. Place on a floured surface or rolling mat. Smash ball flat and use rolling pin to smooth to desired thickness. Carefully fold in half, then in half again to pick up. Place on top of pot pie and unfold. Cut off excess with butter knife. Pinch edges to make them pretty. Poke fork through crust in several places to avoid large bubbles and to vent.
Place dish on foil lined baking sheet to cook (it sometimes drips while cooking).
Preheat oven to 400º and bake for about 50 minutes.
½ cup celery or chopped fresh mushrooms or ¼ cup of each
(I heat the broth and milk listed below in a glass dish in the microwave at this point for about 5 minutes).
Melt ¼ cup butter in a medium sauce pan then add the above ingredients (celery, onions, mushrooms) cook just until tender. Remove pan from heat then add:
1/3 cup flour
½ teaspoon salt
1/8 teaspoon freshly ground pepper (or non-fresh, previously ground pepper, whichever you have)
½ teaspoon ground sage or substitute one of the following: marjoram, thyme
Stir until smooth then add all at once:
2 cups chicken broth
¾ cup milk
Cook over medium-high heat, stirring constantly with a flat-bottomed wooden spatula until bubbly and thick.
Add and stir:
About 1 cup frozen peas (I rinse and drain these first to avoid extra moisture from the ice).
1 potato, peeled, diced and cooked (either boil for about 15 minutes or cook with water in microwave for about 5 - 6 minutes or until tender).
1 cup carrots, peeled, sliced and cooked (same as potatoes) or use a 10 oz. bag frozen peas & carrots
3 cups cooked, cubed (or canned) turkey or chicken.
Cooking spray casserole dish(es) or 9x9 pan and dump in filling.
Crust for Pot Pie (or use frozen crust)
I only use the pie crust to top the pot pie. Bottom crust tends to be soggy and is too much extra work.
This recipe is enough to top one large casserole dish.
Mix together in a medium size bowl:
1 ½ cups flour
¾ teaspoon salt
1/2 teaspoon celery seed or celery salt
1/4 teaspoon paprika
Cut into flour with a pastry tool:
¾ cup butter flavored Crisco or regular vegetable shortening
Then sprinkle around ¼ cup cold water and fluff lightly with a fork.
Use hand to gather pieces together and form into a ball. Place on a floured surface or rolling mat. Smash ball flat and use rolling pin to smooth to desired thickness. Carefully fold in half, then in half again to pick up. Place on top of pot pie and unfold. Cut off excess with butter knife. Pinch edges to make them pretty. Poke fork through crust in several places to avoid large bubbles and to vent.
Place dish on foil lined baking sheet to cook (it sometimes drips while cooking).
Preheat oven to 400º and bake for about 50 minutes.
Turkey in a Baking Bag
For those who missed the cooking class last year, here is a great way to cook a turkey, just in time for Thanksgiving.
Purchase turkey 3-5 days prior to date needed. For turkeys larger than 18 pounds, purchase at least 4 days (for really large turkeys 24+ pounds, purchase 5 days prior to baking).
Keep turkey in refrigerator. Do not thaw at room temperature. You may also use cold running water to thaw, but since this is a pain, just buy the bird early.
I recommend doing the following steps the day prior to baking the turkey:
-Thoroughly clean kitchen sink and prep area.
-Place 1 tablespoon flour in the oven baking bag. Place bag in large baking pan. I use all-a-dollar disposable aluminum turkey pans, which must be placed on a sturdy baking tray for support while baking and moving.
-Remove upper rack in oven. Remaining rack should be on the lowest track possible.
-Check weight of turkey. Write it down to be safe. You need the weight to determine cooking time.
-Remove netting and outer plastic covering with a pair of kitchen shears or clean scissors.
-Place turkey in a 9x13 aluminum pan (not the pan in which you will be cooking the turkey).
-Set in sink and rinse turkey, including 2 cavities inside the bird. The first, and largest, is in between the legs. The second is where the neck used to be.
-Remove neck from large cavity and waxed paper bag-o-parts from front cavity.*
If you have done these steps the day before, wrap the entire bird (not too tight) with plastic wrap and return to fridge. If you are ready to cook the bird: (re-rinse bird the following day).
Pre-heat oven to 350º. The following steps may not be done ahead of time. Right before baking only!
Pat dry turkey. If you are stuffing the turkey, do so now. I cut and cook my celery and onions the night before. Follow directions for your stuffing from the package or recipe. Loosely stuff the 2 cavities and fasten the flap on the front cavity with toothpicks or use a sterilized needle and thread.
Shake the tablespoon of flour in oven baking bag and place the turkey in the bag. If the turkey has a pop-up indicator for doneness, make sure the bag is not too tight in that area, or cut an X over it so the popper is free to pop up.
Melt ½ to 1 cube (1/4 – ½ cup) margarine, depending on the size of bird and brush or pour around turkey.
Sprinkle with about 1 tablespoon of chicken bouillon granules and salt and pepper to taste.
Twist bag closed and fasten with oven safe pull tight strip. If this gets lost, cut ½ inch off from the OPEN end of the turkey bag, double it up for strength and tie tight (you may need to have someone else hold the bag tight while you tie). Tuck ends of bag in pan. CUT 6 SLITS about 1 inch each along bag for ventilation. Place turkey in oven so the pop-up is visible (if applicable) or use a meat thermometer to determine doneness at 180º about 1 inch into meat if no pop-up.
Baking time is approximate depending on the size of the bird. Partially frozen turkey and stuffed turkeys require more time to bake. Bake at 350º for:
Whole Turkey
Total weight
Time
unstuffed
12 -16 pounds
2 to 2 - ½ hours
16 - 20 pounds
2-1/2 - 3 hours
20 - 24 pounds
3 to 3-1/2 hours
stuffed
12 -16 pounds
2-1/2 - 3 hours
16 - 20 pounds
3 to 3 - 1/2 hours
20 - 24 pounds
3-1/2 - 4 hours
Purchase turkey 3-5 days prior to date needed. For turkeys larger than 18 pounds, purchase at least 4 days (for really large turkeys 24+ pounds, purchase 5 days prior to baking).
Keep turkey in refrigerator. Do not thaw at room temperature. You may also use cold running water to thaw, but since this is a pain, just buy the bird early.
I recommend doing the following steps the day prior to baking the turkey:
-Thoroughly clean kitchen sink and prep area.
-Place 1 tablespoon flour in the oven baking bag. Place bag in large baking pan. I use all-a-dollar disposable aluminum turkey pans, which must be placed on a sturdy baking tray for support while baking and moving.
-Remove upper rack in oven. Remaining rack should be on the lowest track possible.
-Check weight of turkey. Write it down to be safe. You need the weight to determine cooking time.
-Remove netting and outer plastic covering with a pair of kitchen shears or clean scissors.
-Place turkey in a 9x13 aluminum pan (not the pan in which you will be cooking the turkey).
-Set in sink and rinse turkey, including 2 cavities inside the bird. The first, and largest, is in between the legs. The second is where the neck used to be.
-Remove neck from large cavity and waxed paper bag-o-parts from front cavity.*
If you have done these steps the day before, wrap the entire bird (not too tight) with plastic wrap and return to fridge. If you are ready to cook the bird: (re-rinse bird the following day).
Pre-heat oven to 350º. The following steps may not be done ahead of time. Right before baking only!
Pat dry turkey. If you are stuffing the turkey, do so now. I cut and cook my celery and onions the night before. Follow directions for your stuffing from the package or recipe. Loosely stuff the 2 cavities and fasten the flap on the front cavity with toothpicks or use a sterilized needle and thread.
Shake the tablespoon of flour in oven baking bag and place the turkey in the bag. If the turkey has a pop-up indicator for doneness, make sure the bag is not too tight in that area, or cut an X over it so the popper is free to pop up.
Melt ½ to 1 cube (1/4 – ½ cup) margarine, depending on the size of bird and brush or pour around turkey.
Sprinkle with about 1 tablespoon of chicken bouillon granules and salt and pepper to taste.
Twist bag closed and fasten with oven safe pull tight strip. If this gets lost, cut ½ inch off from the OPEN end of the turkey bag, double it up for strength and tie tight (you may need to have someone else hold the bag tight while you tie). Tuck ends of bag in pan. CUT 6 SLITS about 1 inch each along bag for ventilation. Place turkey in oven so the pop-up is visible (if applicable) or use a meat thermometer to determine doneness at 180º about 1 inch into meat if no pop-up.
Baking time is approximate depending on the size of the bird. Partially frozen turkey and stuffed turkeys require more time to bake. Bake at 350º for:
Whole Turkey
Total weight
Time
unstuffed
12 -16 pounds
2 to 2 - ½ hours
16 - 20 pounds
2-1/2 - 3 hours
20 - 24 pounds
3 to 3-1/2 hours
stuffed
12 -16 pounds
2-1/2 - 3 hours
16 - 20 pounds
3 to 3 - 1/2 hours
20 - 24 pounds
3-1/2 - 4 hours
Captain Crunch Chicken
Crush Captain Crunch cereal and place in a bowl (approx. 2 cups).
Crush Corn Flakes cereal and place in a separate bowl (approx. 2 cups).
Cut up your chicken or use breasts or tenders (tenders are perfect for the kids).
Dreg chicken in flour then in an egg/milk wash.
Press chicken into cereals until coated and flat.
Fry chicken in deep fryer or in oil on the stove
Sauce:
Mustard and Mayo....like fry sauce
Measurements will vary depending on amount of chicken you are making
Thanks to Jill S. for demonstrating this great recipe at super Saturday!
Crush Corn Flakes cereal and place in a separate bowl (approx. 2 cups).
Cut up your chicken or use breasts or tenders (tenders are perfect for the kids).
Dreg chicken in flour then in an egg/milk wash.
Press chicken into cereals until coated and flat.
Fry chicken in deep fryer or in oil on the stove
Sauce:
Mustard and Mayo....like fry sauce
Measurements will vary depending on amount of chicken you are making
Thanks to Jill S. for demonstrating this great recipe at super Saturday!
Fruit Cups
6 oz. orange juice concentrate, thawed (do not add water)
½ cup sugar (or to taste)
1 large can pears, chopped bite-size (#2 size), including juice
1 can mandarin oranges
1 can pineapple tidbits, including juice
Stir together and chill. Add fresh sliced bananas and maraschino cherries to garnish, just before serving. Great to serve in clear plastic cups.
This was one of the recipes demonstrated at super Saturday.
½ cup sugar (or to taste)
1 large can pears, chopped bite-size (#2 size), including juice
1 can mandarin oranges
1 can pineapple tidbits, including juice
Stir together and chill. Add fresh sliced bananas and maraschino cherries to garnish, just before serving. Great to serve in clear plastic cups.
This was one of the recipes demonstrated at super Saturday.
Hash Brown Quiche
24 oz. bag of hash browns
½ c. butter
2 c. grated cheese (1 c. Swiss & 1 c. cheddar, 3 cheese mix or any combo)
1 c. diced ham, bacon, or sausage
½ cup half and half (or substitute milk)
3 eggs (extra eggs may be added)
½ tsp. seasoning salt
Thaw hash browns, squeeze out water and press into the bottom of a 9x13x2 inch pan, cover with melted butter and bake on 400° while mixing other ingredients. Mix remaining ingredients and cover hash browns. Bake on 350° for 30-40 minutes.
This recipe is from Misty S. Our family enjoys this for dinner. Thanks for the great new recipe.
½ c. butter
2 c. grated cheese (1 c. Swiss & 1 c. cheddar, 3 cheese mix or any combo)
1 c. diced ham, bacon, or sausage
½ cup half and half (or substitute milk)
3 eggs (extra eggs may be added)
½ tsp. seasoning salt
Thaw hash browns, squeeze out water and press into the bottom of a 9x13x2 inch pan, cover with melted butter and bake on 400° while mixing other ingredients. Mix remaining ingredients and cover hash browns. Bake on 350° for 30-40 minutes.
This recipe is from Misty S. Our family enjoys this for dinner. Thanks for the great new recipe.
Creamed Corn
For anyone needing a great side dish for thanksgiving dinner, this is delicious! Jeff's aunt made it for Thankgiving a few years ago and it quickly became my favorite corn recipe.
GULLIVER’S CREAMED CORN
2 Tbsp melted butter
2 Tbsp flour
8 oz whipping cream
8 oz milk
1 tsp salt
6 tsp sugar
white or cayenne pepper
2 pkgs (20 oz) frozen corn
Melt butter, add flour and cook them together for about a minute or two. Add whipping cream, milk, salt, sugar, and pepper. Bring to a boil and simmer 5 minutes. Add enough corn to make it the consistency you want it (not too much corn, but enough that it isn’t soupy) and heat through.
GULLIVER’S CREAMED CORN
2 Tbsp melted butter
2 Tbsp flour
8 oz whipping cream
8 oz milk
1 tsp salt
6 tsp sugar
white or cayenne pepper
2 pkgs (20 oz) frozen corn
Melt butter, add flour and cook them together for about a minute or two. Add whipping cream, milk, salt, sugar, and pepper. Bring to a boil and simmer 5 minutes. Add enough corn to make it the consistency you want it (not too much corn, but enough that it isn’t soupy) and heat through.
Tuesday, November 18, 2008
Cream Tacos
Here is one more crockpot recipe:
I got this recipe from Good Things Utah
12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated
Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.
In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6
*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.
I got this recipe from Good Things Utah
12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated
Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.
In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6
*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.
Crock-Pot Mac and Cheese
Slow Cooker Mac & Cheese – Lexie Matson
16 oz. elbow macaroni
1/2 c butter or margarine, melted
2 eggs, beaten
1 can evaporated milk
1 can condensed cheddar cheese soup
1 c milk
4 c shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions, drain. Place in 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 c cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
16 oz. elbow macaroni
1/2 c butter or margarine, melted
2 eggs, beaten
1 can evaporated milk
1 can condensed cheddar cheese soup
1 c milk
4 c shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions, drain. Place in 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 c cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
Homemade Granola Bars
I have made these a couple of times and we really like them. I love that I know what is in them, and they taste good! Copy and pasted from Martha Stewarts:
Makes 16
Ingredients:
1 large egg white
1/2 cup old-fashioned oats
1/2 cup dried cranberries
1/2 cup sliced almonds
1/4 teaspoon salt
1/2 cup natural peanut butter or almond butter
1/2 cup light brown sugar
3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over at mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.
I used raisins because I didn't have craisins, and I saw that someone just used chocolate chips too. I typically don't love peanut butter, but loved these!
Sunday, November 16, 2008
*knock off* cafe rio dressing
Since Jennifer gave us the pork recipe, here is the dressing. This was from a friend of mine...
1 packet Hidden Valley Ranch Mix
1/2 bunch cilantro, with stems
8 oz. Salsa Verde (whatever temp you like)
2 cloves garlic
¾ c. mayo
¾ c. sour cream (I used light and it was good)
1/8 tsp. hot sauce
Mix in your blender, you can thin with buttermilk.
1 packet Hidden Valley Ranch Mix
1/2 bunch cilantro, with stems
8 oz. Salsa Verde (whatever temp you like)
2 cloves garlic
¾ c. mayo
¾ c. sour cream (I used light and it was good)
1/8 tsp. hot sauce
Mix in your blender, you can thin with buttermilk.
Saturday, November 15, 2008
Call for Crock-Pot Recipes!
With the weather turning colder and the busy holiday season coming, I am looking for some yummy and easy crock-pot recipes! I have shared some of my favorites below. Would you mind sharing some of your family's favorites with me?
THANKS!
Mexican Pork Recipes
We LOVE these two mexican pork recipes. Each recipe makes a lot of meat, so when we make it we will eat the meat in a variety of different ways throughout the week AND still freeze some for a busy-day meal in the future. Some ways we have used it is on tacos, in burritos or stuffed quesadillas, in enchiladas, on a taco salad and in a wrap.
SWEET PORK
3 lb. pork roast (butt or shoulder)
1 c. worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 T. dried minced onions
Cook all ingredients in a slow-cooker all day. One hour before serving, remove roast and shred it. Dump out the cooking juices. Put the shredded pork back into the slow-cooker and add:
1 c. dark brown sugar
1 c. red enchilada sauce
Serve hot in tacos or burritos, or whatever. Top with your favorite mexican food toppings.
"CAFE RIO" PORK
3 - 4 lb. pork roast
2 T. brown sugar
2 tsp. cumin
1 tsp. salt
4 tsp. cayenne pepper (this is a little too spicy for me - you can add more if you like spicy, maybe a little less if you don't)
1 (12 oz.) can of coke
1 c. chicken broth
2 garlic cloves, minced
1 small onion, chopped
1 c. brown sugar
The night before: Mix together 2 T. brown sugar, cumin, salt, and cayenne pepper. Rub on pork roast. Put in the crock-pot on the lowest setting.
Next morning: Add coke, chicken broth, garlic and onion. Keep cooking on low setting.
1 hour before serving: Shred the roast with two forks. Add 1 c. of brown sugar.
Serve hot on tacos, burritos, or whatever! Top with your favorite mexican toppings.
SOOOOOOOOOOOOOOOO yummy!
Shredded Beef for Tacos or Burritos
1 (4 lb.) frozen rump roast
1 c. chicken broth
2 (7 or 8 oz.) cans Mexican style hot tomato sauce (I've used plain tomato sauce, and it is good, too)
3 T. crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 c. chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the broth and tomato sauce over the top. Season with garlic and salt and pepper to taste. Cover and cook on low for 9 hours. When done, the roast should shred into the juices. Mix in the chopped green onion and cilantro, and serve with your favorite taco toppings.
Crock-Pot Chicken and Pasta
4 chicken breasts, cut into bite-sized pieces
1 package dry Italian dressing mix
3 T. butter, melted
1-2 cans cream of chicken soup
1/2 tsp. onion powder
8 oz. cream cheese, cubed
1/2 tsp. season all
1/2 c. milk
pasta
Put the chicken in the crock-pot. (Mine is usually still frozen at this point.) Sprinkle Italian dressing mix over the chicken. Pour melted butter on top. Beat together the rest of the ingredients in a mixing bowl and pour over the chicken. Cook in the crock-pot on low for 8 hours. Just before serving, mix in prepared pasta noodles of your choice.
Sticky Chicken
We tried this recently for dinner and it was yummy.
1 1/2 c. sugar
8 T. ketchup
1/2 c. vinegar
2 T. soy sauce
bowl of cornstarch
2 T. flour
3 eggs beaten
1 1/2 pounds chicken cut into bite size pieces
Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil. Set aside. Beat eggs and flour together. Dip chicken pieces into cornstarch and then in egg mixture. Brown the chicken in a skillet with oil. Then place in a 9 x 13 baking dish. Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees. Serve over rice, if desired.
Sunday, November 9, 2008
Thanks!
Whomever went through and did the labeling, Thank you! I have thought that it was a good idea, but never got past that. I'm sure it took a ton of time, so thanks! It'll make is so much easier to find things.
Wednesday, November 5, 2008
good-for-you granola
I just made this the other day and it's almost gone already. I think it's really good and my kids and husband will eat it too! (don't let all the nuts scare you, they don't taste too strong).
Ingredients
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup (make sure it's 100% natural)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins, optional (I used golden and it was so yummy)
Directions
Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container. Makes 9 (1/2 cup) servings.
*It makes a great snack, I even sent a bag of it with Roland to work. It's also great with yogurt or, my favorite is to just eat it like cereal with milk and a few fresh berries (when they're in season and not expensive). My kids will eat it as a snack too. I just put some in a little bowl and they eat it dry.
Ingredients
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup (make sure it's 100% natural)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins, optional (I used golden and it was so yummy)
Directions
Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container. Makes 9 (1/2 cup) servings.
*It makes a great snack, I even sent a bag of it with Roland to work. It's also great with yogurt or, my favorite is to just eat it like cereal with milk and a few fresh berries (when they're in season and not expensive). My kids will eat it as a snack too. I just put some in a little bowl and they eat it dry.
Hawaiian Chicken
5 lbs. chicken (I usually use 2-3 breasts-not anywhere close to 5 lb.)
1/2 cup shoyu (Hawaiian Soy sauce sold in the Asian dept. at the store)
1/2 cup brown sugar
2 Tbs. honey
1 1/2 cup water
2 -3 garlic cloves
2 inches ginger
2 - 3 green onions
Red or green pepper
Small can pineapple tidbits
Simmer chicken with above ingredients (except last two) for 30 minutes. Then remove chicken and thicken gravy by mixing 2 Tbs. of cornstarch with water. Place chicken back in sauce, add pepper and pineapple. Serve over rice.
1/2 cup shoyu (Hawaiian Soy sauce sold in the Asian dept. at the store)
1/2 cup brown sugar
2 Tbs. honey
1 1/2 cup water
2 -3 garlic cloves
2 inches ginger
2 - 3 green onions
Red or green pepper
Small can pineapple tidbits
Simmer chicken with above ingredients (except last two) for 30 minutes. Then remove chicken and thicken gravy by mixing 2 Tbs. of cornstarch with water. Place chicken back in sauce, add pepper and pineapple. Serve over rice.
Banana Cake
Cream together: 1 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk
Add: 2 cups flour
1 tsp soda
1 tsp vanilla
2-3 small bananas(mashed)
1 cup nut (optional)
Mix together and bake in greased 9x13 pan. Bake 350 for 35-40 minutes or until done.
Frosting: 1. Boil over low heat for 2 min stirring consistently.
1/2 cup butter and 1 cup brown sugar.
2. stir in 1/2 cup milk
3. combine stirring until mixture comes to a boil. Cool to luke warm.
4. Add 1 3/4 cups powdered sugar
5. Beat until spreading consistency. (hot water maybe added for thinning.
1/2 cup butter
2 eggs
1 cup buttermilk
Add: 2 cups flour
1 tsp soda
1 tsp vanilla
2-3 small bananas(mashed)
1 cup nut (optional)
Mix together and bake in greased 9x13 pan. Bake 350 for 35-40 minutes or until done.
Frosting: 1. Boil over low heat for 2 min stirring consistently.
1/2 cup butter and 1 cup brown sugar.
2. stir in 1/2 cup milk
3. combine stirring until mixture comes to a boil. Cool to luke warm.
4. Add 1 3/4 cups powdered sugar
5. Beat until spreading consistency. (hot water maybe added for thinning.
Sausage Stroganoff
This is really easy and good.
1 lb. sausage
1/2 chopped onion
1. 8oz basket of fresh mushrooms ( I am sure you could use canned too)
1 can cream of mushroom soup
3/4 cup sour cream
1/2 cup milk
1/4 tsp garlic salt
1/4 tsp pepper
12 oz egg noddles, cooked
Brown meat in skillet with onions. When meat is almost browned, add mushrooms and saute with the meat and onions. Stir in soup, sour cream, milk, garlic salt and pepper until heated through. Pour on cooked noddles and serve.
1 lb. sausage
1/2 chopped onion
1. 8oz basket of fresh mushrooms ( I am sure you could use canned too)
1 can cream of mushroom soup
3/4 cup sour cream
1/2 cup milk
1/4 tsp garlic salt
1/4 tsp pepper
12 oz egg noddles, cooked
Brown meat in skillet with onions. When meat is almost browned, add mushrooms and saute with the meat and onions. Stir in soup, sour cream, milk, garlic salt and pepper until heated through. Pour on cooked noddles and serve.
Tuesday, November 4, 2008
Vegetarian Chili
Several people have asked about this recipe since the Halloween party. The recipe and picture are from Taste of Home. Enjoy!
Vegetarian Chili:
4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
¼ cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh cilantro, minced
¼ cup fresh parsley, minced
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
Saute zucchini, onions, peppers and garlic in oil until tender (you will need a very large pot). Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Yield: 16 servings
Sunday, November 2, 2008
Thin French Apple Tart
Here is the tart that I demonstrated at enrichment on Saturday. It's so easy and yummy (I like it better than apple pie!).
Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury), or homemade pie dough
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced (can use other sweet varieties)
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract
Preparation
Preheat oven to 425°.
Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm. (You can serve it with ice cream if you want, but I think it's great all by itself too).
*this recipe and the picture are courtesy of Cooking Light.
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