Saturday, May 29, 2010
Approximately 30 graham crackers, broken in half
large box sugar free chocolate pudding
8 ounces sugar free whipped topping
2 c milk
1-2 scoops chocolate or unflavored protein powder
Sprinkles, nuts, mini choc chips
Directions: Prepare pudding with milk, according to package directions. Stir in protein powder + whipped topping and blend until smooth. Place in refrigerator to firm up a bit. When it's firmed up somewhat, place a large dollop on a graham cracker and top with another. Dip each side into sprinkles or nuts if desired. Place in individual zipper seal sandwich bags and freeze until firm.
Thursday, April 22, 2010
1/2 cup water
2 layers of egg noodles
2 cups shredded mozzarella cheese
*** After 1 hour on high, the noodles appear to be cooked through! Now it's ready to eat when Bryson gets home from work =)
Saturday, April 10, 2010
Mama’s Taco Casserole
- 1/4 C Margarine
- 1 pkg taco seasoning
- 1 lb ground beef, cooked and drained
- 15 ounce can refried beans
- 1/4 Cup water
- 1/2 Cup BBQ Sauce
- 1/2 Cup Milk
- 2 Cups instant mashed potato flakes
Friday, April 2, 2010
1 cup butter
1 3/4 cup sugar
5 egg whites
2 teaspoon strawberry extract
2 cups pureed fresh strawberries
1/2 cup sour cream
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Strawberry Cream Cheese Frosting
1/4 cup butter-softened
1 8oz package cream cheese-softened
1/4 cup pureed fresh strawberries
1/2 teaspoon strawberry extract
6 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour three 9" cake pans. In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add strawberry extract, pureed strawberries, and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, soda, and salt. Gradually add to butter mixture, beating until combined. Beat egg whites until stiff peaks form. Gently fold into batter. Pour batter evenly into prepared pans.
Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes then turn out onto wire racks. Cool completely.
In a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth. Add pureed strawberries and strawberry extract beating until combined. Gradually beat in confectioners' sugar until smooth.
Frost & EAT!
Tuesday, February 2, 2010
I didn't think to dump the stuff in the crock-pot today, so I'm making chicken & dumplings on the stove instead.
Chicken & Southern Dumplings
1 whole chicken (about (3 lb.) or 4-5 chicken breasts
4 celery stalks
1 cut up onion (skin on)
2 tsp. salt
1 tsp. pepper
1 tsp sage or poultry seasoning
2 bay leaves
1 gallon water
4 TBSP Butter
4 TBSP flour
2 TBSP white cooking wine
*for the dumplings*
2 c flour
3 TBSP shortening
1 tsp salt
1/4 c water
Put chicken, 2 carrots, 2 celery stalks, 1/2 onion w/the skin and spices in the pot and pour the water over. Leave the skin on the onion because it will make the stock darker, and you're going to throw all these vegetables away anyway. Bring to a boil, and cook until chicken is white and cooked through.
While it's cooking you can chop the other two carrots, two celery stalks, and half onion (throw the skin away off this piece).
When the chicken is cooked, strain over a large bowl or pot, remove chicken and throw away those vegetables. When it's cooled enough, tear the chicken into bite-sized pieces. If you've used a whole chicken, remove the skin and debone the chicken. Cover the chicken and set it aside.
Melt 4 TBSP butter over medium heat, add chopped onion and cook until onion is clear. Then add flour and whisk until the flour absorbs all the butter. Turn it on high, and keep whisking. Whisk in 2 TBSP cooking wine, then slowly add back the chicken stock while whisking. Bring it up to a boil, and then reduce when it starts to thicken and add the chopped carrots and celery. Add the chicken back in and let it cook until the veggies are soft.
To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until 1/4 inch thick. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 2 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 20-30 min until they float and are no longer doughy.
Tuesday, January 26, 2010
cream soup (recipe below)
1/2 bar velveeta cheese
1 can rotel tomatoes
1 large onion chopped
2 TBSP butter
2 TBSP flour
3 c water or milk
1 small can diced green chiles
1/2 c cheddar cheese
1 pkg corn tortillas tortillas
cheddar cheese to taste
First I boil my raw chicken with carrots, celery, onions, salt, pepper and 8-12 cups water. This makes broth, which I use for the tortillas in this dish and I save the rest for soup or something else.
Cool, de-bone (if you didn't use boneless) and save broth.
*Cream Cheese Sauce:
Melt butter in skillet on medium high-high. Whisk in the flour, until butter is absorbed. Turn flame to high, pour in liquid (milk or water) and keep whisking. I use a flat whisk, but a regular whisk will work the same. When it starts boiling and thickening, add 1/2 bar ov velveeta cheese and 1/2 cup grated cheddar cheese and canned chiles; and keep whisking until cheese is melted and sauce is thick and smooth. Turn down heat to medium low. Add rotel and chopped onion to the sauce. Taste it. If you like it hotter, add more chiles or red pepper flakes or jalapenos.
Grease your 9x13 casserole dish. Soak corn tortillas one at a time in reserved chicken broth (use canned broth if you didn't have to boil your chicken). Place layer of tortillas in bottom of greased 9x13 casserole dish. Layer chicken, then sauce, then sprinkle with cheddar cheese. Repeat starting with tortillas, chicken, sauce, cheddar cheese. I make three layers. If you don't have corn tortillas, you can use corn chips.
Cover and bake at 375° for 30 minutes until bubbly and cooked through. Remove cover, add more cheese on top, and bake another 10 minutes or so. Enjoy!
*If you don't want to make homemade cream sauce: You can combine 1 can cream of mushroom + 1 can cream of chicken soups in a microwavable bowl if that's where you want to heat it up, or in a sauce pot for heating on the stove. Add can of rotel, chopped onion, canned chiles and 1/2 bar chopped velveeta cheese and heat in microwave (or on stove) until it's warm and velveeta is melted. Mix in cheddar cheese and start layering.
1 cup (2 sticks) butter
6 tablespoons baking cocoa
2 cups sugar
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup chopped nuts (optional, I left them out!)
Directions: Combine the butter and baking cocoa in the top of a double broiler over simmering water (or use two different-sized pans if you don’t have a double broiler). Cook until the butter is melted, stirring frequently. Remove the mixture to a bowl. Stir in the sugar and eggs quickly. Fold in the flour, vanilla and nuts. Pour into a buttered 8X8 inch or 9X9 inch baking pan. Bake at 300 degrees for 45 to 50 minutes; do not overbake. Remove to a wire rack and let cool for 1 hour. Cut into squares.
Makes 12 servings.
Saturday, January 23, 2010
Crock-pot Green Enchilada Chili Ingredients:
1 1/2 pounds chicken
1 1/2 cups Las Palmas green enchilada sauce (or a large can)
2 (14.5 oz) cans chopped or diced tomatoes
4 cups pinto or kidney beans (or mixture of both)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1 TBSP garlic
1 teaspoon cumin
1 teaspoon cilantro
1/2 teaspoons chipotle powder
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart (or larger) crock-pot. Add beans, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined. When the chicken is cooked through and tender, you might need to pull it out and tear it into bite-sized pieces (depending on what kind of chicken you started with). Or you could shred it- which is my FAV- but B doesn't like it that way.
I'm planning to serve with flour tortillas, shredded cheddar cheese and sour cream. I'll try to remember to take pictures and update the recipe!
Thursday, January 14, 2010
tilapia filets (I'm using 4 that were frozen)
2 cups rice (I used brown rice- I had to cook it ahead of time)
chopped or sliced carrots
(or those bags of mixed veggies in the freezer aisle at the grocery....)
1 tsp minced garlic
2 tsp olive oil
Lousianne Cajun Seasoning (or whatever you like best)
Inside a casserole dish place a 24" or so piece of aluminum foil. You might want to spray the foil, like with spray olive or canola oil, or pam or whatever you normally use). Put rice on the bottom inside the foil. Then place steamed mixed vegetables on top, and drizzle with olive oil and minced garlic. Next lay the fish filets down, and drizzle fish on both sides with olive oil and sprinkle with cajun seasoning (or whatever spice you choose). Close up aluminum foil into a sealed packet. I was thinking mayo instead of olive oil might be nice too, but my hubs doesn't like mayonaise. So I went with the olive oil. I also added lemon pepper,garlic salt and a TBSP of butter to the rice when I cooked it.
Bake in oven at 375°F for 30-40 minutes or on grill at low temp for 20 minutes (until fish is white/flakey/cooked all the way through). I'm excited to try it!
Wednesday, January 13, 2010
1-2 cups elbow macaroni noodles
1 can crushed or diced tomatoes
1 can or jar of spaghetti sauce or tomato sauce
1 small can mushrooms or 1 cup fresh sliced mushrooms
1 small chopped onion
crushed garlic if you have it
1/2 tsp salt, 1/4 tsp pepper
1 cup cheddar cheese (or mozzarella, or whatever you have)
Brown hamburger meat w/onions, salt, pepper and garlic until brown. Drain the fat off, add dry macaroni noodles and all the other ingredients. Put it in a casserole dish, cover and bake at 350° for 45 mins - 1 hr 15 mins (until it's hot and bubbly and the noodles are cooked/soft). I usually uncover it after about 30-40 mins and add more cheese to the top. =) I can't remember adding extra water, but several people have mentioned cooking the noodles first- but I'm certain I don't do that. I'm making it tonight and will see if I need to add a cup or 2 of water for the noodles to absorb....