And had rained down manna upon them to eat, and had given them of the corn of heaven. Man did eat angels' food: he sent them meat to be full. Psalms 78:24-25
October 24, 2010
October 16, 2010
In the spirit of Fall, I ran across this recipe that is a 'must try' sometime soon. I love to bake, bake and bake some more... here is the recipe, it comes from Pillsbury.
July 31, 2010
2 Tbsp Milk
1/4 c chopped spinach (fresh or frozen, thawed)
6 bacon slices, cooked & crumbled (I used Canadian Bacon)
Scramble eggs with the milk with the spinach tossed in. Heat tortillas as directed on package. Arrange small bowls (or mix the bacon and eggs together - this is what I did), on the table for each ingredient so you can pick and choose what to put in the tortilla and fold into a delicious breakfast taco.
I wish I remembered to get a picture of it before diving it, for sure next time.
April 30, 2010
1 1/2 c water
2 tsp chicken bouillon granules (I used a cube, it's all I had)
2 onions, thinly sliced (I used one and just chopped it up)
1 red bell pepper, sliced (once again, I chopped it)
1 green bell pepper, sliced (same as above)
2 ribs celery, thinly sliced (once again, chopped)
8 chicken thighs, skinned
1/2 c extra crunchy peanut butter (I used regular crunchy p.b.)
crushed chili pepper of your choice (I left this out, I am not fond of heat)
Combine water, chicken bouillon, celery, onions and peppers in slow cooker. Spread p.butter over both sides of chicken pieces (I just tossed it in after the chicken and mixed -- touching raw chicken makes me squirm). Sprinkle with chili pepper. Place on top of ingredients in slow cooker. Cover and cook on Low for 5-6 hrs. Serves 4.
I wish I could get a pic on here, but neither of my cameras are working at the moment :-(
April 28, 2010
Shirley's Bread click on the link to get to the recipe. You can also cut it in half too (that is how I have to make it, cause it won't all fit in by bowl if I don't)
My kids aren't fond of whole wheat bread, but they just can't get enough of this bread. I made some on Monday, and I am about to pull a third loaf out of my freezer... talk about awsome, wholesome, delicious bread!
Don't freak out... the dough is supposed to be like cookie dough... I never have made a bread that is supposed to be this sticky, but tastes SOOOOOOO yummy.
March 24, 2010
Prep: 20 min; Bake: 45 min
1 pound bulk pork sausage
2 stalks , medium, celery, sliced (1 cup)
1 medium onion (1/2 cup)
1 clove garlic, finely chopped
2 (28-ounce) cans (each) baked beans, in tomato-sauce
1 (15-ounce) can lima beans or butter-beans, drained
1 (15-ounce) can kidney beans, drained
1 (8-ounce) can tomato sauce
1 tablespoon ground mustard
2 tablespoons honey or packed brown sugar
1 tablespoon white or cider vinegar
1/4 teaspoon red pepper sauce
1. Heat oven to 400°.
2. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
3. Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
Slow Cooker Directions: Substitute 1/2 cup ketchup for the tomato sauce. Decrease honey to 1 tablespoon. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture and remaining ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes to blend flavors.
1 pound ground beef
1 (15-ounce) can Original-Style sloppy joe sauce
2 cups Original Bisquick®
1/2 cup milk
2 tablespoons margarine or butter, softened
4 slices process American cheese, cut diagonally in half
1. Heat oven to 375°. Grease round pan, 9 x 1 1/2 inches. Make beef and sloppy joe sauce as directed on can.
2. Stir Bisquick, milk, margarine and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough.
3. Bake uncovered 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 minutes or until cheese is melted.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°.
February 22, 2010
1 small onion, chopped
1 lb ground pork (I used beef)
1 can (14 1/2 oz) diced tomatoes, undrained
1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 c shredded cheese
2 c tortilla chips
1/2 c sour cream (I used plain yogurt)
1 can (4 oz) diced green chilies, drained
2 Tbsp minced cilantro
Preheat oven to 350*F. Heat oil in large skillet over med heat. Cook and stir onion 5 minutes or until tender. Brown meat, stirring to seperate. Drain fat. Stir in tomatoes with juice, pregano, salt, cumin, and pepper. Spoon into 11x7 inch casserole. Sprinkle with cheese; arrange tortilla chips over cheese. Bake 10-15 minutes or until cheese emlts. Combine sour cream and chilies; mix until well blended. Drop by tablespoonfulls onto baked casserole. Sprinkle with cinlantro. Makes 6 servings.
2 ½ c. Old Fashioned Oats
½ t. baking soda
1 t. baking powder
1 t. cinnamon
1 c. milk
2 eggs, beaten
2 T. honey
1 t. vanilla
½ c. any dried fruit (cherries, cranberries, raisins, chopped prunes, chopped apricots, etc.)
¼ c. chopped nuts (optional)
Soak oats in milk overnight. Mix dry ingredients in another bowl. Mix eggs, honey, and vanilla into oats. Combine and mix everything until just barely moistened. Pour into a buttered 9 inch round cake pan. Bake in a 350F oven for 30-35 min. Test with a toothpick for doneness.
Hint: This recipe may be made through step 2 the night before. Cover and refrigerate wet ingredients. Cover dry ingredients.
Lunch: Leftovers or PBJ/H sandwiches
Dinner: Mexi-Tortilla Casserole
Lunch: Egg Salad Sandwiches
Dinner: Creamy Potato Soup
Breakfast: Cream of Wheat
Lunch: Bulgar Wheat
Dinner: PBJ/H Sanwiches
Breakfast: Bulgar Wheat
Lunch: Ramen Noodles w/veggies
Dinner: Lentil Chili
Breakfast: Rice Cereal
Dinner: N/A -- we get to go to a dinner
Breakfast: Oats Groats
Lunch: Tuna Salad Sanwiches
Dinner: Pirate Stew
Dinner: Cheasy Vegetable Strata
February 19, 2010
February 14, 2010
1 2/3 c instant nonfat dry milk
-- or you can use 4 c milk instead of the water and powdered milk--
2-4 Tbsp store bought, plain yogurt w/live cultures (read label to be sure there are live cultures)
In a large bowl, combine water and powdered milk. Stir very well and let sit for a few minutes. All powdered milk should be dissolved. Heat milk over medium heat until it reaches 180*F. This kills off any bacteria. Remove from heat and stove and allow to cool to 110*F. If the milk is any hotter, it will kill the yogurt cultures. Add the store bought yogurt to the warm milk, stir well until yogurt is dissolved completely. Carefully pour the mixture into a very clean, quart-sized canning jar. Incubate the yogurt in the oven which is set to about 100*F -between warm and 200*F (my electric oven has a warming temp) for 6-8 hours or until set almost as thick as store bought yogurt. Chill and eat.
I buy a big container of plain yogurt, use the 2-4 Tbps and then freeze the rest of the yogurt (I use ice cube trays - 1 Tbsp for each cube). Once they are frozen, I remove and put into a freezer bag and store in the freezer. When I am ready to make some more yogurt, I pull out the cubes and let them thaw while I am heating the milk.
1 c brown sugar
1/4 c water
4 c rolled oats
Preheat oven to 375*F. In large 4 qt pot, melt the butter and sugar in the water. Stir well and let simmer for a few minutes. Remove from heat add the oats into the pot, making sure the oats get evenly coated. Spread the Granola out on a cookie sheet (one with sides). Bake it for 10 minutes or until golden brown. Let cool, then break into small pieces. To store, put it into an airtight container or a gallon sized Ziplock bag. You can add nuts, dried fruit or some cinnamon to it if you like as well. Great for breakfast or snack
February 11, 2010
February 10, 2010
February 09, 2010
1 tsp olive oil
1/2 onion, chopped
1 bell pepper, chopped
1 Serrano pepper, chopped (optional)
1 clove garlic, minced
4 oz tomato sauce
Lightly brown onion, peppers, and garlic in oil. Add all other ingredients. Simmer for 10 minutes.
February 08, 2010
1/2 cup unsweetened cocoa
1 cup tap water
2 cups sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
Find a 2 quart saucepan. In it, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.
1 Tbsp vinegar or lemon juice
1 tsp prepared mustard (I used dry powdered mustard)
1/2 tsp salt
1 egg or 2 egg yolks
In a blender, combine egg or egg yolks, mustard, salt, vinegar/lemon juice, and 2 Tbsp of the oil. Blend for 30 seconds. With blender still running, slowly drizzle (this is the crucial step) remaining oil into mixture until all the oil is used and mixture is thick. Taste and adjust seasoning. Makes 1 cup.
I purposely ran out of Mayonnaise and needed some, so I made my own... I can't remember where I got this recipe from, but it sure is yummy.
February 01, 2010
January 14, 2010
2 c white, garbanzo, or lima beans, soaked (I used can)
1/4 c pearl barley
1 onion, chopped (I used 1/2 of an onion)
3 carrots, sliced
3 stalks celery, chopped
3 red potatoes, cubed
2 Tbsp olive oil
1 (14-oz) can diced tomatoes
4 c water or broth (I used 1/2 beef broth and 1/2 water)
1/2 tsp salt
1/4 tsp cayenne
Saute veggies in oil and place in crock pot. Add everything else except salt. Cook on high for 3 hours. Add salt. Serve with sliced bread, rolls, or bread sticks. Top with cheese.
Once again, my family loved it.
January 13, 2010
1 onion, chopped
3 cloves garlic, minced
2 Tbsp tomato paste
1 c chicken broth
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 c flour
1/4 c cream
In a large skillet, brown chicken and remove from pan. Add onions and garlic and saute until soft. Mix flour with cream until smooth. Add all ingredients and simmer for 15-20 minutes.
I wish I got a picture of this dish, but it got put away before I could get it.
January 11, 2010
January 05, 2010
2 c elbow macaroni
1/4 c butter
1/4 c flour or a little more (I use wheat)
1/2 tsp salt
1 pinch pepper
2 c milk
2 c shredded cheese (or more, depends on taste)
Cook macaroni according to package directions. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Stir in cheese until melted. Drain macaronil; add to cheese sauce and stir to coat.
My kids love this. It is so easy to make as well. Tastes so much better than the box kind
1 pkg (1-lb 2-oz) creme-filled chocolate sandwich cookies
1 pkg (8-oz) cream cheese, softened
36-oz almond bark (vanilla flavored candy coating)
1/2 c semisweet chocolate chips
1/2 tsp vegetable oil
Line 2 cookie sheets with wax paper. Place cookies in a large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs (I put them in a zip-lock bag and took a rolling pin or a mallet to them to crush them). In a large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a dough like consistency.
Chop 8-oz of the almond bark; stir into dough mixture. Roll dough into 1-inch balls; place on cookie sheets. Freeze 30 minutes or until very firm.
In a small microwaveable bowl (or you can do this on the stove in a medium pot), microwave half of the remaining 28-oz candy coating on High for 90 seconds; stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.
Remove half of the balls from the freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
In a 1-qt resealable freezer plastic bag, place chocolate and oil; seal bag. Microwave on High 35-50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. If desired, sprinkle with cocoa. Refrigerate 30-45 minutes or until chocolate is set. Store covered in refrigerator.
Prep Time: 30 min Start-Finish: 1 hr 45 min Makes: 6 dozen Recipe was taken from Betty Crocker
1 bag (12-oz) white chocolate chips
1/4 c whipping cream
1 Tbsp honey
3/4 c red and green candies
Line bottom and sides of 8-inch pan with foil, leaving foil overhanging 2 opposite sides of pan; spray foil with cooking spray.
In a large microwavable bowl, mix chips, cream and honey. Microwave on High about 90 seconds, stirring every 30 seconds, until chips are melted and mixture is smooth. Cool about 30 minutes or until just slightly warm. Quickly stir in 1/2 c of the candies. Spread evenly in pan. Sprinkle remaining 1/4 c candies over the top; press lightly into top. Refrigerate about 30 minutes or until completely set.
Remove fudge from pan onto cutting board by lifting with foil; peel back foil. With a large sharp knife, cut into 4 rectangles. Cut each rectangle crosswise into 8 pieces.
Prep Time: 10 minutes Start-Finish 1 hr 10 min Makes 32 candies From Betty Crocker