Wednesday, December 19, 2007

Minty Candy Christmas Cookie Mix

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup holiday-colored candy-coated chocolate pieces (non PC translation: Christmas M&Ms)
  • 1/3 cup chopped peppermint candy
  1. Layer ingredients in 1-quart food storage jar with tight-fitting lid in the following order: granulated sugar, brown sugar, combined flour, baking powder, baking soda and salt; chocolate pieces; and peppermint candy.
  2. Seal jar.
  3. Cover lid with fabric circle, if desired.
  4. Attach gift tag and fabric to jar with raffia or ribbon.

To prepare:

  • 1 jar Minty Candy Christmas Cookie Mix
  • 1/4 cup (1/2 stick) butter, softened
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  1. Preheat over to 350 degrees. Line cookie sheets with parchment paper; set aside.
  2. Place contents of jar in large mixing bowl. Using fingers, work butter into flour mixture.
  3. Combine eggs and vanilla in small bowl.
  4. Add egg mixture to flour mixture; stir until dough forms.
  5. Shape dough into 1-inch balls; place balls 3 inches apart on prepared cookie sheets.
  6. Bake 10 to 12 minutes or until cookies are golden.
  7. Cool 1 minute on cookie sheets. Slide parchment paper and cookies onto wire rack. Cool completely.

Makes 2 1/2 dozen cookies.

Found On: Org Junkie

Friday, December 14, 2007

Kaci's Pineapple Casserole

  • 2 20oz cans of pineapple, in juice (I use chunks)
  • 2 c shredded cheddar cheese
  • 2/3 c sugar
  • 1/3 c all purpose flour
  • 1 c Ritz crackers, crushed
  • 1/4 c butter, melted
  1. Drain the pineapple, reserve 1/3 c of juice.
  2. Place pineapple in a lightly greased casserole dish.
  3. Cover with cheese, then mix it up a little.
  4. Combine reserved pineapple juice, sugar, and flour. Pour over cheese.
  5. Combine cracker crumbs and butter and sprinkle on top.
  6. Bake at 400* for 25 minutes.

Found on my friend Kaci's blog

Spinach Artichoke Dip

  • 1 cup shredded mozzarella cheese
  • 8 oz cream cheese, cubed
  • 1/4 cup grated Parmesan
  • 1 clove garlic, minced
  • 1/4 tsp pepper
  • 14 oz can artichokes, drained and chopped in food processor
  • 6-10 oz fresh spinach leaves, chopped in food processor
  1. Combine ingredients in slow cooker.
  2. Cover and cook on high for 2 hours, until hot and bubbling.
  3. Stir well and serve with tortilla chips.
  4. (If you prefer a chunkier dip, chop the artichokes and spinach coarsely by hand.

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Tuesday, December 11, 2007

Beefy Noodle Bake

  • 1 pound of ground beef
  • 1 package of cream cheese
  • 1 bag of any kind of noodles
  • 1 can of tomato sauce
  • 1 onion
  1. Brown the meat with the onion chopped.
  2. Add the cream cheese (cubed), tomato sauce, 1 1/2 cups of water and several dashes of garlic, parsley, salt and pepper. Let this simmer until the cream cheese is blended in thoroughly.
  3. Cook the noodles.
  4. Combine the two (noodles and meat mixture) together in a casserole dish. Top with your fav grated cheese and allow to cook for 20 min in the oven at 375.

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Pork Chops, Stuffing & Apples

  • pork chops - I used 6 boneless chops
  • stuffing mix - I used 2 boxes of stovetop cornbread stuffing
  • canned apples - I used a total of four cans - 2 cans of apple pie filling (one was very cinnamony, the other not so muich) and two cans of canned apple slices (found with the canned fruit at the grocery) I think all pie filling would be too sweet.
  1. Dump the apples into the bottom of a 13x9 pan and spread them out evenly.
  2. Brown the chops in some olive oil on the stove, then lay them over the apples.
  3. Prepare the stuffing per the package, then heap it evenly on top of each chop.
  4. Bake in the oven at 375 for 45 minutes or so until the chops are done and the apples are bubbly.

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Taco Soup

  • 6 cans of any bean
  • 2 cans of any tomato
  • 4 cans of any vegetable
  • 2 packets of powdered Hidden Valley Ranch dressing
  • 2 packets of taco seasoning

"My favorite beans to use are kidney, pinto and black beans. My favorite tomatoes are Rotel and my favorite vegetables are corn and green beans. I usually use two cans of each kind unless I don't have that much variety, then I use what I have. You just can't go wrong with this one! We have this on nights when the pantry is rather bare and/or it is dinner time with nothing planned. Ahem, let's just say we have this a lot."

"This recipe feeds our large family with enough left over for lunch the next day so adjust the recipe according to your needs. It is absolutely delicious and gets the big 'thumbs up' from everyone! Serve it with sour cream, corn chips and shredded cheese to make it simply perfect! It works for us!!"

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Monday, November 19, 2007

Hot Chicken Salad

  • 2 cups chicken, cooked and cubed
  • 1/2 cup onion, chopped
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup mayonnaise (Miracle Whip works just as well)
  • 1/8 tsp pepper
  • 1/3 cup slivered blanched almonds
  • 1 cup celery, chopped
  • 1 cup slivered blanched almonds
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  1. Preheat oven to 400.
  2. Combine chicken, celery, onion, 1 cup slivered almonds, Cheddar cheese, mayonnaise, lemon juice, salt & pepper in a 1.5 qt casserole.
  3. Sprinkle with the 1/3 cup slivered almonds.
  4. Bake for 20-25 minutes.

Serves 4-5. We usually serve with a veggie or salad, and some crescent rolls.

Wednesday, October 24, 2007

Shepherd's Pie

  • 1 pound ground beef
  • 1 pound frozen mixed veggies (we prefer a carrot/green pea/corn/lima bean mix)
  • 1/2 cup water (approximately)
  • 1 tsp minced garlic
  • 4 - 6 servings mashed potatoes
  • grated cheddar cheese (enough to cover)
  1. Brown ground beef; drain. Return to pan.
  2. Add mixed vegetables and garlic. Stir to mix.
  3. Add enough water to keep from sticking to pan. Cover and cook on medium heat until vegetables are done to liking.
  4. Transfer beef/vegetable mixture to a baking dish.
  5. Top with mashed potatoes (cover completely).
  6. Top with grated cheddar cheese.
  7. Put in oven with low heat until cheese melts.

Found On: Recipes of a Simple Wife

Chopped Beef Stroganoff

  • 1 1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 envelope Beefy Mushroom Recipe Soup Mix
  • 2 tbsp all-purpose flour
  • 2 cups water
  • 1/2 cup sour cream
  • Hot cooked noodles (optional)
  1. Cook and stir ground beef with onion in large skillet over medium-high heat until onion is tender.
  2. Stir in soup mix, flour and water. Bring to a boil over high heat.
  3. Reduce heat to low. Cover and simmer 10 minutes. **
  4. Stir in sour cream; heat through. Do not boil.
  5. Serve over noodles or as baked potato filling.

** Can be frozen at this point for later use. Thaw then warm over low heat until heated all the way through, then proceed with recipe.

Found On: Recipes of a Simple Wife

New Mexico Cheeseburgers

  • 1 pound ground beef, browned and drained
  • 6 potatoes, peeled and sliced
  • 1/2 cup chopped green chilies
  • 1 onion, chopped
  • 1 can cream of mushroom soup
  • 2 cups cubed velveeta cheese
  1. Layer beef, potatoes, green chilies and onions in crockpot.
  2. Spread soup over top.
  3. Top with cheese.
  4. Cover and cook on high 1 hour.
  5. Reduce heat to low and cook 6 to 8 hours.

Found On: What a Crock!

Autumn Applesauce

  • 3 lbs. apples, (Cortland, Jonathan or Granny Smith, peeled, cored and quartered)
  • 1/2 c. sugar
  • 2 T. lemon juice
  • 3-inch piece cinnamon stick
  • 2 T. unsalted butter
  1. In 3 1/2-quart slow cooker, combine apples, lemon juice and cinnamon stick.
  2. Cover and cook on high three to four hours.
  3. Discard cinnamon stick, add the butter and stir, mashing apples as you go for desired texture.

Found On: What a Crock!

Country Store "Fried" Apples

  • 5-6 cups firm, tart apples, such as American Cameo or Granny Smith (2 1/2 lbs. or 4 medium apples)
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1/2 cup apple cider
  1. Peel, core and slice apples into medium to thick slices.
  2. Place apples, brown sugar, cinnamon and nutmeg in small to medium slow cooker.
  3. Dissolve cornstarch in apple cider and blend well.
  4. Pour over apples and stir to blend.
  5. Cover and cook on low setting 5 to 6 hours; stir halfway through cooking.

Found On: What a Crock!

Spaghetti Pie

  • 6 oz dry spaghetti noodles
  • 2 tbsp butter or margarine
  • 1/2 cup Parmesan cheese
  • 2 well-beaten eggs
  • 1/2 lb ground beef
  • 1/2 cup chopped onion
  • 1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
  • 1 (6-oz.) can tomato paste
  • 1 tsp sugar
  • 1 tsp dried oregano, crushed
  • 1/2 clove garlic, minced
  • 1 cup cottage cheese
  • 1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded
  1. Cook spaghetti noodles. Drain.
  2. Stir margarine into hot noodles until melted.
  3. Stir in Parmesan cheese and eggs.
  4. Form pasta mixture into a crust shape in a buttered 9-inch pie plate.
  5. In skillet, cook ground beef and onions until meat is browned. Drain.
  6. Stir into ground beef: tomatoes, tomato paste, sugar, oregano and garlic. Heat through.
  7. Spread cottage cheese over bottom of spaghetti crust.
  8. Top with tomato/meat mixture.
  9. Sprinkle grated cheese over all.
  10. Cover pie pan with foil; label and freeze.
  11. To Serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.

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Slow Cooker Taco Bake

  • 1.5 lbs. lean ground beef
  • 2 cups chunky salsa, divided
  • 5 (8-inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 can refried beans
  • 1 onion, if desired
  1. Brown ground beef with chopped onion; drain.
  2. Add 1 cup salsa and cook over low heat about 5-6 minutes or until heated through.
  3. In sprayed slow cooker, layer in this order: Half the meat mixture, One tortilla, Half the cheese, One tortilla, Half the refried beans, One tortilla, Remaining meat mixture, One tortilla, Remaining refried beans, One tortilla, Remaining cheese.
  4. Then, spoon the remaining 1 cup salsa over the cheese.
  5. Cover and cook on low 4 to 4.5 hours or until very hot in the center. Makes 6-8 servings.

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Chicken Supreme Casserole

  • 4c cooked, diced chicken
  • 1 can cream of chicken soup
  • 1 cup mayo
  • 2 T lemon juice
  • 1/2 t salt
  • 1/4 t pepper
  • 1 c chopped celery
  • 1 small diced onion
  • 1 can water chestnuts, drained
  • Crushed crackers or Rice Krispies
  1. Preheat oven to 425.
  2. Mix all ingredients, put in 9x13 pan.
  3. Sprinkle top of casserole with crushed crackers or Rice Krispies.
  4. Bake for 20 minutes covered.
  5. Cook it uncovered for a few more minutes to brown the top.

*I've also seen this recipe using sour cream instead of mayo.

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Taco Soup

  • 1 lb. ground sirloin beef
  • 1 package taco seasoning
  • 1 package RANCH dressing mix
  • 1 can whole kernel corn
  • 1 can chopped green chilies (hot or medium)
  • 1 can chili beans 12 oz.
  • 1 can kidney beans 12 oz.
  • 1 can diced rotel tomatoes and chilies
  • 1 can diced stewed tomatoes
  • 2 cans water (24 oz. of water)
  1. Brown the beef and add taco seasoning and RANCH dressing mix while simmering.
  2. Add remaining ingredients to a large soup/chili pot. Bring this concoction to a slow boil.
  3. Add salt and pepper to taste.
  4. Reduce heat and simmer for 30 minutes.

This has the same properties as good chili, in that it gets better the more times you re-heat.

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Sausage Pasta Stew

  • 1 pound Italian sausage links, casings removed
  • 4 cups water
  • 1 jar (26 oz) meatless spaghetti sauce
  • 1 can (16 oz) kidney beans, rinsed and drained
  • 1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
  • 2 medium carrots, cut into 1/4 inch slices
  • 1 medium sweet red pepper, diced
  • 1/3 cup chopped onion
  • 1 1/2 cups uncooked spiral pasta
  • 1 cup frozen peas
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5 quart slow cooker.
  2. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well.
  3. Cover and cook on low for 7-9 hours or until vegetables are tender.
  4. Stir in the pasta, peas, sugar, salt and pepper; mix well.
  5. Cover and cook on high for 15-20 minutes or until pasta is tender.

Yield: 8 servings
Source: Taste of Home Slow Cooker Recipes 2007

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Wednesday, October 17, 2007

Cinnamon Sugar Bundt Cake

  • 20 frozen dough rolls
  • 1 cup brown sugar
  • 1/4 cup vanilla instant pudding
  • 1 to 2 tbsp cinnamon
  • 3/4 cup raisins
  • 1/4 to 1/2 cup melted butter
  1. Before you go to bed, grease a 10 inch bundt pan.
  2. Add frozen rolls and sprinkle with brown sugar, pudding powder, cinnamon, raisins and pour melted butter all over.
  3. Cover with a clean damp cloth at room temp.
  4. In the A.M preheat oven to 350'F and bake for 25 mins.
  5. Let stand for 5 mins then turn over onto a serving plate.

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Flinstone Dip

  • 8 oz cream cheese
  • 1 - small sour cream (250 ml)
  • 3/4 cup chopped onion
  • 1 cup cooked bacon, crumbled
  • 2 cups shredded cheddar cheese
  1. Preheat oven to 350.
  2. Mix ingredients & place in baking dish.
  3. Bake for about an hour.

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Vegetable Soup

  • 2 carrots, chopped
  • 2 celery stocks, chopped
  • 1 onion, chopped
  • 3 gloves minced garlic
  • 1 (14.5 oz.) petite diced tomatoes
  • 7-8 C beef broth
  • 1 C frozen corn
  • 1 can green beans
  • 2 TBS. soy sauce
  • 2 TBS. Worchester sauce
  • Shot or two of hot sauce
  • 1 C uncooked orzo pasta (this is just what I had leftover, probably could use any kind)
  1. Sauté top 4 ingredients in 2 TBS. butter until tender.
  2. Add sautéed veggies to the remaining ingredients in a pot and simmer for an hour.
  3. Then add 1 C uncooked orzo pasta.

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Golden Chicken

  • 3 boneless chicken breasts
  • 1 can cream of mushroom soup
  • 1can broccoli cheese soup
  • 2c milk
  • 1 block ex sharp cheddar - shredded
  • 1 onion - chopped
  • 1/2 - 1 tsp salt
  • 1/2 - 1 tsp dried basil
  • 1/8 tsp pepper
  • 1 16 oz bag frozen broccoli florets
  1. Place chicken in crockpot.
  2. In a large bowl combine soups & milk til blended.
  3. *Except for the broccoli - add remaining ingredients.
  4. Stir in broccoli. Pour over chicken.
  5. Cook on high 1 hour then reduce to low and cook 5-6 hours.
  6. Serve with or without noodles.

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Potato Casserole

  • 1 can Cream of Chicken
  • 2 lbs. frozen square cut potatoes, completely thawed
  • 1 16 oz. sour cream
  • 2-3 C cheddar cheese, we go more toward 3
  1. Preheat oven to 400.
  2. Mix all ingredients together and place in 9x 13 pan.
  3. I top with corn flake crumbs, then I sprinkle that with Johny's seasoning salt.
  4. Bake for 25-30 min.

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Fried Rice

  • 4 cups cooked rice
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1/2 teaspoon salt
  • 2 small carrots (I use baby carrots and they work just fine)
  • 1/2 cup chicken broth
  • 1 cup frozen peas (I use twice as many because I love veggies)
  • 3 eggs, thinly cooked (I have also used four when I have lots of eggs)
  • Sesame oil (optional)
  • Soy Sauce (optional)
  1. In a large fry pan or a wok, saute onion in butter on low heat. Add salt.
  2. Turn pan up to medium. Add the carrot and broth. Cook until the liquid is absorbed.
  3. Add the frozen peas, cooked rice and cooked eggs. If you would like, add sesame oil (about 1 tablespoon) and soy sauce to taste.
  4. Cook until thoroughly warmed.

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Sweet & Sour Meatballs


  • 1 egg, beaten
  • 1/4 cup milk
  • 1/2 cup onion
  • 1 pound ground beef or ground turkey
  • 3/4 cup bread or cracker crumbs
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg or pumpkin pie spice (I use the latter)
  1. Preheat oven to 350.
  2. In a mixing bowl, combine all ingredients. Blend well.
  3. Shape into 1 inch balls and place in a 9*9 sprayed dish.
  4. Bake for 30 minutes, or until hot and bubbly.
  5. Add the sauce about 15 minutes into cooking.

Sweet & Sour Sauce:

  • 1 cup brown sugar
  • 2 tablespoons cornstarch
  • 2/3 cup red wine vinegar
  • 2/3 cup pineapple juice (I just buy the little flip top cans and use one of those)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger
  1. In a small saucepan, combine only the brown sugar and the cornstarch. Mix thoroughly.
  2. Stir in vinegar, pineapple juice, soy sauce, garlic powder and ginger.
  3. Cook and stir until thick and bubbly.
  4. Pour over the meatballs as they finish cooking in the oven.

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White Sauce Chicken Enchiladas

  • 1 pound chicken, cooked and shredded (I boil 12 frozen chicken tenders in water that has been seasoned with cumin, salt, pepper, onion powder and garlic powder. I boil them for at least an hour.)
  • 1 small (4 ounce) can green chiles
  • 3 cans cream of chicken soup (I use the fat free version.)
  • 1 16 ounce container sour cream (I use fat free.)
  • 10 soft taco size tortillas (I prefer the multi-grain variety.)
  • cheese
  1. In a medium saucepan, heat the soup, chiles and sour cream until simmering.
  2. Layer a sprayed 9*13 pan with a thin layer of sauce.
  3. Add the shredded chicken to the remaining sauce. Remove from heat.
  4. In the center of each tortilla, put about 2/3 cup of sauce. Sprinkle with cheese. Roll up and place in the pan.
  5. Spread remaining sauce on top of all the rolled up tortillas in the pan. Cover with cheese.
  6. Cook at 350 degrees for 25 minutes or until bubbly and heated through.

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Taco Soup

  • 1 lb. ground beef, browned w/the onion)
  • 1 sm. onion finely chopped
  • 1 1/2 qt. tomato juice
  • 1/3 c. sugar (I use less)
  • 2 c. corn (I use frozen)
  • 15 oz. chili beans (I use whatever I have on hand)
  • 1 pkg. taco seasoning
  1. Combine all ingredients and heat through.
  2. To Serve Top With: Sour Cream, Corn Chips, Shredded Cheddar Cheese

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Crock Pot Chicken Supreme

  • 3 slices bacon
  • 6 boneless, skinless chicken breast halves
  • 10 oz. can condensed cream of chicken soup
  • 4 oz. jar sliced mushrooms, drained
  • 1/2 cup chopped swiss cheese
  1. In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
  2. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms.
  3. In skillet, heat soup and pour over mushrooms and chicken.
  4. Cover and cook on low setting for 4 hours.
  5. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

6 servings

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Chicken 'N Dumplings

  • 2 10-3/4 oz. cans cream of chicken soup
  • 2 14-1/2 oz. cans chicken broth
  • 1/2 onion, diced
  • 1 lb. boneless, skinless chicken breasts
  • 2 16.3-oz. tubes refrigerated biscuits, quartered
  • 1 celery stalk, sliced thin
  • 1 carrot, sliced thin
  1. Combine first 3 ingredients in a slow cooker.
  2. Add chicken; cover and cook on high setting for 6 hours.
  3. During the last hour of cooking, remove chicken and shred with 2 forks; return to slow cooker.
  4. Add biscuits to chicken mixture; stir to coat. Cover and cook on high setting for one hour.

Serves 4.

To Freeze: Allow to cool in fridge overnight. Freeze meal sized servings (for the 2 of us, about 4 ladles full) in a ziploc bag.

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Caesar Pork Chops

  • 1/4 c. flour
  • 1/2 tsp. Italian seasoning
  • 1/2 c. Kraft Creamy Caesar Salad Dressing
  • 4 center cut, boneless pork chops (1/2 in. thick)
  • 1/4 c. shredded Parmesan cheese
  1. Preheat oven to 375.
  2. Mix flour and Italian seasoning in one dish. Place dressing in another dish.
  3. Coat thawed pork chops with flour mixture and then dressing.
  4. Place in a greased glass baking dish. Sprinkle with cheese.
  5. Bake until no longer pink in the center. (about 35-40 minutes)

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Enchilada Casserole

  • 1 lb ground beef
  • 19 oz can of Enchilada sauce
  • Shredded Cheddar cheese
  • Flour Tortillas
  • Sour Cream
  1. Heat oven to 350.
  2. Brown the hamburger and drain.
  3. Add 1/2 - 3/4 of enchilada sauce and about 1 cup of cheese (or how much you want- I usually just add until it is kind of stringy). Mix until the cheese is melted.
  4. Spoon mixture into flour tortillas, roll, and place in a 9x13 baking dish. Repeat and line until the dish is filled- there should be some of the mixture left over.
  5. Spoon the rest of the mixture and sauce over the enchiladas in the pan. Top with cheese.
  6. Bake about 10 minutes or until cheese is melted.
  7. Cut into squares and serve with sour cream.

To freeze: Separate into 2 equal portions (1 in baking dish, 1 in disposable tray) for assembly prior to baking.

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Kikkoman Chicken

  • 4 boneless, skinless chicken breasts
  • 1/4 c. soy sauce
  • 1/3 c. mayonaise
  • 4 tsp. distilled white vinegar
  • 1 lg. garlic clove
  1. Preheat oven to 350.
  2. Blend the marinade and pour into a large plastic storage bag with the chicken.
  3. Marinate for 20 minutes, turning bag occasionally.
  4. Bake chicken for 30-35 minutes, until no longer pink. Turn over once during cooking, and add more marinade.

Time: 35 minutes Serves: 4

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Chicken & Broccoli Pasta

  • 1lb pasta shape of your choice (I like penne rigate, with the ridges)
  • 3-4 boneless skinless chicken breasts, cut into 3/4" cubes
  • 3 garlic cloves, diced or pressed
  • 2 handfuls frozen chopped broccoli
  • extra virgin olive oil
  • parmesan cheese
  1. Put water on to boil for pasta. Once you have a rolling boil, add pasta.
  2. In deep, 10-12" skillet, place approximately 1/2 cup extra virgin olive oil (enough to coat entire bottom of pan). Add garlic to oil.
  3. Add chicken, and brown thoroughly.
  4. Remove pasta from water about 1 minute before it's completely cooked. Add pasta to skillet with chicken, oil, & garlic.
  5. Add frozen broccoli to skillet. Cook for about 3-4 minutes, until broccoli is warmed throughout, stirring frequently.
  6. If dish seems dry, and more oil & toss to coat.
  7. Garnish with parmesan (or other grated) cheese, salt & pepper to taste.

Monday, October 15, 2007

Beef Stew

  • 1.5lbs boneless beef bottom round, cubed
  • 3 tbls all-purpose flour
  • 1 lb small new potatoes, quartered
  • 16oz bag baby carrots
  • 14.5oz can diced tomatoes
  • 0.5 cup dry red wine
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp dried thyme leaves, crumbled
  • 1 tbls balsamic vinegar
  • 0.5 tsp salt
  1. Mix beef & flour in large ziploc bag. Seal the bag & shake to coat meat.
  2. Mix beef & flour, potatoes, carrots, tomatoes, wine, onion, garlic, & thyme in 6 qt crock pot. Cover & cook on high until beef is tender, 5-6 hours.
  3. Stir in balsamic vinegar & salt.

To Freeze: Allow to cool overnight in fridge. I place meal sizes servings (aproximately 4 ladles full for 2 of us) into quart size ziploc bags.


  • 2lbs ground beef, or 1lb each ground beef & ground venison
  • 6 garlic cloves, finely chopped or pressed
  • 4 tbls chili powder
  • 2-3 tsp ground cumin
  • 2 28oz cans crushed tomatoes (unseasoned)
  • 2 16oz can red kidney beans, rinsed & drained
  • 2 sweet onions, chopped
  • 2 4oz cans diced green chiles
  • 4 tbls tomato paste
  • shredded cheddar cheese (optional)
  • cheddar gold fish crackers (optional)
  1. Brown ground meat and garlic together. Drain. Add chili powder & cumin, stirring to coat the meat.
  2. Mix all ingredients in 6 qt crock pot, stirring until mixed thoroughly. Cover & cook on high 4-5 hours.

To freeze: Allow to cool in fridge overnight. I store meal sized portions (about 4 ladles full for 2 of us) in quart size ziploc bags.

Broccoli Bake

  • 2 16oz packages frozen broccoli cuts
  • 1 stick butter or margarine
  • 1 sleeve Ritz crackers
  • Velveeta or American cheese, sliced (or any other cheese you like)
  1. Preheat oven to 350.
  2. Place frozen broccoli in colander & run cool water over it to partially thaw. Let drain.
  3. Melt butter.
  4. Crush crackers into crumbs.
  5. Combine crackers crumbs & butter in bowl.
  6. Place broccoli in even layer in 9x13 glass baking dish.
  7. Place even layer of cheese slices over top of broccoli layer.
  8. Top with cracker crumbs & butter mixture.
  9. Bake for 30 minutes.

DaMamma's Pineapple Angel Food Cake

  • 1 20oz can crushed pineapple in juice
  • packaged Angel Food cake mix (use brand name)
  1. Bake cake as directed on packaged mix, substituting pineapple & juice for liquids in directions.

***Weight Watchers friendly, I believe 3 points per serving, 12 servings per cake

Linda's Taco Salad

  • 1 lb ground beef
  • 1 lg head iceburg lettuce, shredded (or 2 bags ready to use shredded iceburg)
  • 3 cups shredded cheddar cheese
  • 16 oz bottle ranch dressing (I prefer sour cream & onion flavored ranch)
  • 1 can pitted black olives (optional), diced/sliced to a size you like
  • 3-4 green onions, chopped (use the whites of the onion, too)
  • 1 qt grape tomatoes, diced to a size you like
  • 1 pkg mild taco seasoning mix
  • 1 bag Taco Doritos
  1. Brown the ground beef until just cooked, drain. Return it to frying pan & follow directions on taco seasoning mix. If the mix calls for liquid, drain again once added & cooked (you don't want the beef to be too wet).
  2. Place all ingredients except dressing & Doritos into a large serving bowl, mix well.
  3. Just before serving, add about 1/2 the bottle of dressing and crushed Doritos. Serve with remaining dressing in case people want to add some.

***Note: I try to only mix dressing & doritos into the salad that I know will get eaten at that serving. The salad keeps ok in the fridge for a few days without them, but once they're in, you've only got about 24 hours before it turns into an icky slimy mess.

Sunday, October 14, 2007

Chocolate Kahlua Dessert

  • 1 box Devil's Food cake mix (and all required ingredients to make cake in pkg directions)
  • 2 pkg Instant Chocolate Pudding Mix (Jell-O brand Devil's Food or Fudge)
  • 3.5 cups whole milk (can substitute low fat, but why?)
  • 0.5 cup Kahlua liqueur
  • 2 containers Cool Whip (normal size, not family size)
  • 6 Heath Bars, crushed
  1. Bake cake as directed in 9x13 pan, cool and cut into bite sized pieces.
  2. Prepare pudding with milk first, then add Kahlua.
  3. In a punch, trifle, or other large bowl, layer ½ cake pieces, then ½ pudding mixture, then ½ Cool Whip and Heath Bars. Repeat and refrigerate.

Saturday, October 13, 2007

Mac & Tuna Salad

  • 1 lb shaped pasta of your choice (I use small shells)
  • 3-4 celery sticks, diced
  • 2 60z cans tuna packed in water
  • miracle whip to taste (I use at least 3-4 heaping tbls)
  • salt & pepper to taste
  1. Cook pasta fully. Rinse with cool water until pasta is chilled.
  2. Mix in rest of ingredients.

Will keep in the fridge for 4-5 days.