As I have stated before, I love to cook. Unfortunately most of my favorite cooking includes comfort foods and desserts. Weight Watchers has curbed some of my cooking, not totally a bad thing...so if I find a good recipe that works with my new eating lifestyle it is really exciting for me.
Spicy Thai Wraps has become a new staple for me. Quick and easy to make as well as quite tasty.
Ingredients:
1 tsp. oil
1 cup packaged coleslaw (no dressing)
crushed red pepper to taste (start with 1/4 tsp)
Cook coleslaw and pepper in oil till wilted and tender, app. 3 minutes.
2 oz. turkey
5 chopped peanuts
1 tsp lemon juice
1/2 tsp soy sauce
Add the above to hot skillet with coleslaw mixture. Cook till heated through.
Divide between two Carb Balanced Whole Wheat Tortillas. On WW, this recipe counts as 4 points. Quite filling.
Thursday, January 24, 2008
New Favorite Recipe
Monday, November 19, 2007
Holiday Gift Mixes
Here are two drink mixes I shared at our Women's Ministry Taste of the Holidays gathering on Saturday. One is for hot cocoa, it is a little different than ones I have seen in the past. The other is a family favorite...Russian Tea. I put individual servings of the cocoa in clear disposable cake decorating bags. The bags are cone shaped, we topped the cocoa mix with 1/4 cup mini marshmallows and 1 Tablespoon of mini chocolate chips. Tied the bag with a holiday ribbon and had a pretty cute inexpensive gift... much better price than Linens and Things had for the same item, I believe they were charging $4.99 per bag.
The Russian Tea I put in clear party bags, topped with a square of scrapbook paper and curling ribbon. Again a nice inexpensive gift for teachers, neighbors, etc.
Hot Cocoa
1 box Carnation instant milk (9 5/8 oz box)
1 10 oz jar coffee creamer
1 1lb box Nesquik
1 large box of instant vanilla pudding
1 cup powder sugar
Mix all. Store in airtight container. To make, add 1/3 cup mix to 1 cup hot water.
Russian Tea
3 cups sugar
2 cups Tang (or instant orange breakfast drink)
1 cup unsweetened instant tea mix
1 tsp cloves
1 tsp cinnamon
1 envelope kool-aide lemonade mix
Put 1 1/2 to 2 rounded spoonfuls into 1 cup boiling water.
You can use Splenda for this recipe, also be aware that the orange drink mix does not hold up well. The mix needs to be used within 3 months.
I enjoyed a Mexican Dip that one of the other ladies brought. It was a big hit! So if you are looking for an easy savory dish to take to a buffet you won't go wrong with this one.
Mexican Dip
2 cans of Mexicorn
4 oz. chopped jalapenos
2 cups mayo
2 cups shredded Monterey Jack cheese
1 cup shredded parmesan cheese
Mix and bake in an 8x8 pan at 350 degrees for 45 minutes. Serve with Frito chips.
This recipe can be prepared the night before and kept in the refrigerator to bake the next day.
Enjoy!
Monday, May 07, 2007
Monday Recipe - Chicken Salad
Warmer weather is hitting here in Texas and so I am starting to bring out my "summer" recipes. The following is a recipe that I received my RacerDad's step-mother several years ago. It is one that they enjoyed on a regular basis and it sounded good so I brought it home. The only problem, RacerDad is not a meat salad kinda guy!
For years this has been a salad I have made to take to "ladies" brunches, I am always asked for the recipe. But my family had never tasted it...until last week. We were off to a baseball double header, which meant I needed to pack dinner and RacerDad said "please, no sandwiches." Oh the dilemma!! I decided to try this salad out on everyone. What was the worst that could happen? I would be buying hot dogs from the concession stand.
Everyone loved the salad. My sweet husband even asked "Why haven't you made this before?" MEN!! Gotta love them.
Chicken Salad
4 cooked chicken breasts, cut into bite size pieces (you can bake, I typically grill)
2 cups sliced grapes
3/4 cups sliced almonds
1/2 cup mayonnaise
1/2 cup sour cream
Combine mayo and sour cream. Pour over remaining ingredients and stir to combine.
I usually serve this with homemade rolls or croissants, not as a sandwich.
Monday, April 23, 2007
Monday Recipe
Do you have an abundance of zucchini? Are you trying to get your children (or husband) to eat more veggies? Then I have the recipe for you.
Hamburger Zucchini Pie
Brown one pound of hamburger. Drain then add one diced zucchini to the skillet. Season with your favorite seasonings. I use seasoned salt, garlic powder, onion powder and Montreal steak seasoning. Cook until zucchini is tender.
Spray 9" pie pan with non-stick spray. Place hamburger mixture in pan top with one cup of shredded cheese.
Mix the following:
1/2 cup Bisquick
2 eggs
1 cup milk
Pour over hamburger mixture. Bake at 400 degrees for 25 minutes or until golden brown.
This is a big hit with my whole family. I typically make two.
Monday, April 16, 2007
Monday Recipe - Applesauce Muffins
I am always looking for something new for breakfast. Two of my boys think you have killed them if you offer cereal. One HATES oatmeal. One would rather not have pancakes (or anything sweet). Something they all agree on, they would really prefer a hot breakfast. Occasionally I make muffins, ignoring the protests of "no sweets" boy, the rest of the family loves muffins.
The other day I tried a new muffin recipe. I found it in Lunches and Snacks by Sue Gregg. I decided if I was going to hear the muffin protest I was going all out and using fresh ground whole wheat as well. "No Sweets" boy is also resistant to my attempts to incorporate whole wheat into our diet.
These muffins were a big hit. All the boys loved them, my critic eating THREE of them. The cold leftovers even met the approval of RacerDad. I have made them since without fresh ground flour and they were just as delicious.
Applesauce Muffins
Melt butter and place in a large mixing bowl. Thoroughly beat in remaining liquid ingredients with wire whisk, one at a time in the order listed:
1/4 cup melted butter, unsalted preferred
1 egg
3/4 cup honey
3/4 cup unsweetened applesauce
1/4 teaspoon almond extract
Place flour and nuts in a medium mixing bowl. Thoroughly blend in remaining ingredients with a mixing spoon:
2 cups whole wheat pastry flour
3/4 cup chopped walnuts, optional (I used pecans)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
If you have any suggestions for my picky breakfast crew...any comments would be greatly appreciated!
Monday, April 02, 2007
Monday Recipe
This morning I can't decide which recipe to post so I guess I will give you both that are floating around my brain.
The first is for comfort food...Chicken Pot Pie. This one comes from my friend Marie. She had brought the pie to my family on two different occassions, when I had pneumonia and then again when Mother passed away. Both times my husband loved it and asked me if I got the recipe. I finally remembered to ask her for it and made it this past week. It is delicious!
Chicken Pot Pie
1 1/2 cups cooked cubed chicken
2 cans cream of potato soup
1 can Veg-all drained
1/2 cup milk
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon garlic salt
2 pie crusts (either store bought or homemade, I made a 10" double crust recipe)
Press half the pie crust into a 9x13 pan. Combine remaining ingredients, pour into pan, top with the rest of the crust. Brush with one beaten egg. Bake 350 degrees for 40 minutes or until golden brown.
The next recipe is a variation of one I saw on Rachel Ray. I don't get to watch her show often, but every time I do I find something I want to try. This was a hit with RacerDad and I. Speedy B loved it, it was a little hot for Cowodie and Smoda. So if your family doesn't like spicy heat you might want to pass this one by.
Buffalo Chicken Pizza
4 Chicken breasts, sliced into cutlets (cut the breasts in half so they are not so thick)
Grill seasoning ( I used McCormick Grill Mates - spicy Montreal Steak)
Olive oil
1/2 stick butter
2 Tablespoons Tabasco
Tomato sauce
Feta Cheese
Monterey Jack cheese (shredded), last minute I realized I didn't have Jack so I used Marble Cheddar
Pizza Crust (recipe follows)
Season chicken breasts with grill seasoning. Heat grill pan, sprinkle chicken with olive oil. Cook chicken until done, slice into thin strips. Meanwhile, melt butter in a pan add Tabasco and about 1/4 cup of tomato sauce. Toss chicken in sauce. Top pizza blanks with chicken, feta cheese and Jack cheese. Bake until bubbly.
Pizza crust
2 packages dry yeast
pinch of sugar
1 1/4 cup luke warm water
3 1/2 cups flour
1 teaspoon salt
1/4 cup olive oil
Proof yeast in 1/4 cup water with a pinch of sugar. Combine flour and salt. Add yeast, water and olive oil. Knead until smooth and elastic. Let rise until double. This is enough dough for 2 medium pizzas. Place on pans and cook in 500 degree oven until lightly browned.
Monday, March 26, 2007
Monday Recipe
This recipe was passed to me from my dear friend Mrs. M. Her girls love it when she serves this for dinner. I am with them...the crust is delicious, just give me a spoon and I will scrape the pan clean!
Pepperidge Farm Chicken
4-6 boneless, skinless chicken breasts
8 oz. sour cream
1 package Lipton onion soup mix
1 dash worchestershire sauce
1 package (small) herb seasoned Pepperidge Farm stuffing
1/2 cup melted butter
Parmesan Cheese
Combine sour cream, soup mix and worchestershire sauce. Roll chicken in mixture then dredge in stuffing. Place in a baking dish, top with melted butter. Sprinkle with parmesan cheese. Bake at 350 degrees for 45-60 minutes.
Monday, March 19, 2007
Monday Recipe - Dijon Sirloin Tips
Another favorite from Taste of Home magazine. This recipe is a bit more time consuming that ones I usually share. It is a great meal for company or a special occasion.
Dijon Sirloin Tips
1 1/4 pounds sirloin tips, cubed
2 tablespoons butter or margarine
1 tablespoon cooking oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Hot cooked noodles
In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and liquid over meat. Cover and bake at 300 degrees for 2 hours or until meat is tender. In the same skillet, combine broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine mustard, cornstarch and cream, stir into broth mixture. Bring to a boil; boil for 2 minutes, stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add beef mixture. Serve over hot noodles.
Monday, March 05, 2007
Swedish Nut Cake
Now before you pass on this recipe because "you don't like nuts", please give it a try. It is one of those "oh my goodness, isn't it delicious" recipes. My middle son and my dad do not like nuts and they both ate more than one helping of this cake. I am also a hard sell on desserts that do not contain chocolate..why on earth would you waste sugar on something not chocolate??
The ladies in my bible study had this at a luncheon, back when I was sick, upon my return everyone was raving about this cake. The lady graciously shared the recipe and can I just say I am glad she did. This is one of those you have all the ingredients on hand ( I always keep pecans in my freezer, handy for desserts).
Swedish Nut Cake
2 cups flour
2 cups sugar
2 eggs
1 and 1/2 teaspoons soda
1 and 1/2 teaspoons vanilla
2/3 cup chopped pecans
1 20 oz can of crushed pineapple, juice and all
Mix all ingredients BY HAND, pour into greased and floured (isn't Pam for baking wonderful??) 9x13 pan.
Bake at 350 degrees for 35 minutes. Now here I needed to cook it longer, my oven registers correctly, but it took closer to 42 minutes for the cake to not be jiggly in the center, so watch it.
Icing
1 8 oz cream cheese, softened
1 stick butter, softened
1 box powdered sugar
2/3 cup chopped pecans
2 teaspoons vanilla
Combine all until smooth. Ice cake while still warm.
Now I will say this dessert was delicious on Friday, but it was even better Saturday and the crumbs that were left Sunday were the best. So you might want to make it the night before a gathering.
If you try this, please let me know what you think!
Monday, February 26, 2007
Chicken Rustica
Today's recipe is a recipe that I make when a trip to an Italian restaurant beckons me, but the budget doesn't allow.
Chicken Rustica
1 package bow tie pasta
1/4 cup olive oil
2 boneless chicken breasts, cut in bite size pieces
3 Tablespoons basil pesto
3 cloves garlic minced
1 10 oz jar sun dried tomatoes, drained and chopped
1/2 cup crumbled feta
1/2 cup crumbled ricotta
Cook pasta, drain and set aside. Heat 2 T oil in large skillet. Cook chicken until done, set aside. In a medium bowl, combine remaining oil and other ingredients. Mix until smooth. In the large skillet, toss pasta with sauce and chicken. Cook on low heat five minutes or until heated through.
Add garlic bread and a tossed salad....who needs the Olive Garden???
Monday, February 19, 2007
Monday Recipe
Mexican Pizza is a really not a very good name for this dish. It is truly not pizza, but I guess since it is made on a baking stone it has "that look". Even Mr. Picky the 5 year old will eat this, most mexican food is "TOOOO" spicy for him.
Mexican Pizza
1 tube crescent rolls
1 8 oz block cream cheese (I use a little less)
1/4 cup sour cream
2 T. taco seasoning
1 pound hamburger, browned and seasoned with the remaining Taco seasoning envelope
Toppings (any combination of the following):
shredded cheese
shredded lettuce
diced tomatoes
olives
jalepenos
salsa
sour cream
Remove crescent rolls from tube. Separate into 8 rectangles, press or roll out on pizza stone, sealing all seams. Bake at 400 degrees for 8-10 minutes until golden brown. Let cool slightly. In the meantime, combine softened cream cheese, sour cream and taco seasonings. Spread this mixture on cooled crust. Top with taco meat and any desired toppings.
Monday, February 12, 2007
Monday Morning Recipe
I wasn't sure that anyone looked at these recipes, but in the last few days I have had people comment that they miss the recipe when I don't do one....so here we go.
I love recipes from Taste of Home/Quick Cooking magazines. They typically are recipes that if my family likes the ingredients, they will like the recipe. This recipe is one of our favorites, the flavors are a delicious combination and best of all it is made in the crockpot. Gotta love those crockpot recipes!
Cube Steak with Gravy
flour for dredging
1 1/2 pounds cube steak
1 T oil
1 onion sliced into rings
3 cups water
1 envelope each brown gravy mix, mushroom gravy mix and onion gravy mix
Brown cube steak in oil. place in slow cooker, top with onions and two cups of water. Cover and cook on low 8 hours. Whisk together gravy mixes with remaining cup of water. Add to slow cooker, cook an additional 30 minutes. Serve over mashed potatoes or egg noodles.
My family is not big on onions and they still love this recipe!
Monday, January 29, 2007
Monday Morning Recipe
I am part of veggie co-op. I enjoy it most of the time, the only downside....you are at the mercy of that week's shoppers. Our group is pretty good about sticking to the basics. The only thing that shows up on a regular basis that is a little odd for my family is jalapenos. Now I ask you, what would your family do with 5 to 10 jalapenos? I can and have made salsa, but that only uses one jalapeno. So typically, I pass them on to neighbors or throw them away.
I am trying to be a better steward of what the Lord provides for us and so I determined to find something that my family would eat using all those jalapenos. I got to thinking that most of us enjoy Rattlesnake bites, Pepper poppers or whatever your local restaurant calls stuffed jalapenos. I went to my favorite online recipe resource, Allrecipes.com, and typed in stuffed jalapenos. The following is the recipe that received the most favorable reviews.
Stuffed Jalapenos
12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Upon reading the reviews, most of the people had used pineapple flavored cream cheese with rave reviews. So I used the pineapple cream cheese as well. I also precooked the bacon in the microwave for 2 minutes, cutting the overal cooking time to about 20 minutes. They were a big hit. Everyone in the family, except Smoda, really liked them. We are eagerly anticipating the next arrival of jalapenos in the produce bags!
Monday, January 08, 2007
Monday Morning Recipe
Today is a "two-fer" day. You get two recipes instead of just one. The first recipe is an easy pull it together at the last minute type. All of the ingredients are ones you can keep on hand. I made this quite frequently in college and single life. It was a favorite comfort food. My husband can't tolerate even the smell of tuna so I haven't made it for almost 12 years. A dear friend from high school requested this recipe over the Christmas holiday, so this one is for you Janice!
Tuna Casserole
1/2 package of egg noodles, cooked and drained
1 can tuna, drained
1 can cream of mushroom soup
1/2 can of milk
4 oz. (or more if desired) cubed velveeta cheese
crushed potato chips
Combine noodles, tuna, soup, milk and cheese in a mixing bowl. Pour into a greased 9x9 baking dish. Top with crushed potato chips. Bake at 350 degrees for 30 minutes or until heated through.
This next recipe is one that I enjoyed over the weekend at my scrapbook retreat...more in another post.
Scandinavian Almond Bars
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp. almond extract
1/2 cup milk
3/4 cup slice almonds
Stir together flour, baking powder and salt. In a large bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed. Divide dough into halves. Form each into a 12 inch roll. Place rolls 4-5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325 degrees for 20 minutes or until edges are lightly browned. While cookies are still warm cut them crosswise at a diagonal into 1 inch strips. Cool. Drizzle with Almond Icing. Makes 48 cookies.
Almond Icing
1 cup sifted powdered sugar
1 tsp. almond extract
3-4 tsp. milk
Stir sugar and extract and enough milk to make icing of drizzling consistency. Drizzle over warm cookies and let icing dry before storing.
Thursday, December 21, 2006
Texas White Trash
I have a few things on my TT that have already been completed, whew! Several of you have asked for the recipe for Texas White Trash. It is an easy recipe that always gets raves.
Texas White Trash
4 cups cheerios
4 cups rice chex
4 cups pretzels
2 cups pecans or walnuts (The Texas state tree is pecan, why on earth would you use walnuts??)
2 pounds white chocolate or white almond bark
Combine cereals, pretzels and nuts. Melt white chocolate. Pour melted chocolate over dry mix. Stir well to coat. Pour out on wax paper to harden. I typically begin stirring in the bowl and then continue to combine once I have poured it out on the counter. Everything just doesn't get covered when it is in the bowl. Be sure to spread it out, otherwise you will have big clumps of candy. Store in an airtight container.
Enjoy!
Monday, December 18, 2006
Monday Morning Recipe
When Cowodie was little he would not eat meat of any sort...milk he would go through gallons, but no meat! One evening I made the following recipe and he stood beside the counter as I carved the meat taking as many bites as I would feed him, much in the same manner as a baby bird. Roasted chicken is not one of RacerDad's favorite things to eat, but he makes an exception with this recipe. As he said that night..."if he will eat it, make it every week!"
Sticky chicken is a very simple recipe that is moist and flavorful. I have yet to make it for someone who does not like it. Don't be scared off by the amount of pepper, it is not hot...right Mrs. M.?
Sticky Chicken
Make a dry rub of:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Massage this rub onto one whole chicken, under the skin, on the outer skin and inside the cavity. Refrigerate overnight. Put a quartered onion in the cavity, then place chicken in a roasting pan. Bake at 250 degrees for 5 hours. After the first hour the chicken will begin making juices, baste frequently. The pan juices will begin to carmelize and become darker in color.
