tag:blogger.com,1999:blog-335095792024-02-20T11:51:38.514-06:00Sharing My RecipesAngelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-33509579.post-74206417574601248892021-09-30T05:06:00.000-05:002021-09-30T05:06:57.666-05:00Chicken Enchiladas Suizas<div style="text-align: center;"> 6 boneless, skinless chicken breasts</div><div style="text-align: center;">1 Tbsp. butter</div><div style="text-align: center;">1 cup chopped onion</div><div style="text-align: center;">1 green bell pepper, chopped</div><div style="text-align: center;">1 red bell pepper, chopped</div><div style="text-align: center;">2 cups shredded cheddar cheese</div><div style="text-align: center;">1 (4 ounce) can diced green chili peppers</div><div style="text-align: center;">1 cup green salsa</div><div style="text-align: center;">1 cup fresh cilantro</div><div style="text-align: center;">4 tsp. ground cumin</div><div style="text-align: center;">2 chipotle peppers in adobo sauce, chopped</div><div style="text-align: center;">salt, to taste</div><div style="text-align: center;">pepper, to taste</div><div style="text-align: center;">garlic powder, to taste</div><div style="text-align: center;">15 flour tortillas</div><div style="text-align: center;">2 cups shredded Monterey Jack cheese</div><div style="text-align: center;">2 cups whipping cream</div><div style="text-align: center;">1 cup chicken broth</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook chicken and shred.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and a smaller baking dish.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5 to 8 minutes. Transfer to a large bowl. Add the shredded chicken, Cheddar cheese, green chili peppers, salsa, cilantro, cumin and chipotle peppers to the bowl. Season with salt, pepper and garlic power, mix.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place about 1/3 cup of the chicken mixture along the edge of a tortilla, roll tightly in a tube. Place the enchilada, seam side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl and season with salt, pepper and garlic powder. Pour over the enchiladas. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cover the dish with foil and bake in the oven for 30 minutes or until the enchiladas are fully heated.</div><div style="text-align: center;">Take foil off and bake another 5 minutes.</div>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-53998270127837154782021-08-28T15:15:00.001-05:002021-08-28T15:17:39.478-05:00Bacon Ranch Potato Salad<div style="text-align: center;"><span style="font-size: medium;">2 pounds red potatoes, cut into bite-size pieces</span></div><div style="text-align: center;"><span style="font-size: medium;">1 (16 ounce) container sour cream</span></div><div style="text-align: center;"><span style="font-size: medium;">1 packet ranch dressing mix</span></div><div style="text-align: center;"><span style="font-size: medium;">1 1/4 cup cooked bacon, crumbled</span></div><div style="text-align: center;"><span style="font-size: medium;">1 1/2 cup cheddar cheese</span></div><div style="text-align: center;"><span style="font-size: medium;">2 bunches green onions, thinly sliced</span></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-size: medium;">Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes. Drain, then run under cold water until cool. Use a potato masher and mash about 1/3 of the potatoes.</span></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-size: medium;">Combine the sour cream and ranch dressing mix in a small bowl until well blended. Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl. Stir in the sour cream mixture until well coated. Cover and refrigerate for about 2 hours before serving.</span></div>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-83802780824806386982021-08-28T14:53:00.008-05:002021-08-28T15:20:31.292-05:00Greek Pasta Salad<div style="text-align: center;"><span style="font-size: medium;"> <span style="text-align: center;">1/2 cup olive oil</span></span></div><div style="text-align: center;"><span style="font-size: medium;">1/2 cup red wine vinegar</span></div><div style="text-align: center;"><span style="font-size: medium;">1 1/2 teaspoons garlic power</span></div><div style="text-align: center;"><span style="font-size: medium;">1 1/2 teaspoons dried basil</span></div><div style="text-align: center;"><span style="font-size: medium;">1 1/2 teaspoons dried oregano</span></div><div style="text-align: center;"><span style="font-size: medium;">3/4 teaspoon ground black pepper</span></div><div style="text-align: center;"><span style="font-size: medium;">3/4 teaspoon white sugar</span></div><div style="text-align: center;"><span style="font-size: medium;">2 1/2 cups cooked rotini pasta (1 minute past al dente)</span></div><div style="text-align: center;"><span style="font-size: medium;">3 cups fresh sliced mushrooms</span></div><div style="text-align: center;"><span style="font-size: medium;">15 cherry tomatoes, halved</span></div><div style="text-align: center;"><span style="font-size: medium;">3/4 cup sun dried tomatoes</span></div><div style="text-align: center;"><span style="font-size: medium;">3/4 cup crumbled feta cheese</span></div><div style="text-align: center;"><span style="font-size: medium;">1/2 cup chopped green onions</span></div><div style="text-align: center;"><span style="font-size: medium;">1/2 cup kalamata olives</span></div><div style="text-align: center;"><span style="font-size: medium;">3/4 cup sliced pepperoni sausage, cut into strips</span></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-size: medium;">In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni. Toss until evenly coated. Cover and chill 2 hours or overnight.</span></div>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-33656285327416069552019-11-28T21:20:00.003-06:002019-11-28T21:29:22.107-06:00Make Ahead Soft Yeast Rolls<div style="text-align: center;">
Recipe from: <a href="https://bakerbettie.com/make-ahead-soft-yeast-rolls/">https://bakerbettie.com/make-ahead-soft-yeast-rolls/</a><br />
<br />
This is the perfect make ahead recipe.</div>
<div style="text-align: left;">
<br /></div>
<ul style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: inherit; color: #58585b; font-family: "droid serif", Georgia, "times new roman", Times, serif; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; margin: 10px 0px 10px 30px !important; outline: 0px; padding: 0px !important; vertical-align: baseline;">
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">1 cup whole milk (lower fat milk can be substituted)</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">1 package (0.25 oz or 2 1/2 tsp) ACTIVE DRY YEAST (not instant or rapid rise)</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">1/4 cup granulated sugar</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter, room temperature</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">2 large eggs, room temperature</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">1 1/4 tsp kosher salt</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">4 cups (17oz, 476gr) all-purpose flour</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">1 egg</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: disc !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">2 TBSP water</li>
</ul>
<div>
<ol style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: inherit; color: #58585b; font-family: "droid serif", Georgia, "times new roman", Times, serif; list-style-image: initial; list-style-position: initial; list-style-type: none !important; margin-bottom: 21px; margin-left: 30px !important; margin-right: 0px !important; margin-top: 10px !important; outline: 0px; padding: 0px !important; vertical-align: baseline;">
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">SCALD THE MILK: In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 15-20 minutes. </li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">PROOF THE YEAST: When the milk is cooled to warm (not hot), add the yeast to the milk and stir together. Let sit for 5 minutes to proof.</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">STIR TOGETHER INGREDIENTS: In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">KNEED THE DOUGH: On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">LET THE DOUGH RISE: Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour. HINT: If your kitchen is cold, turn the oven on for about 2 minutes, turn the oven off, then put the bread in the oven to ferment. The warm oven makes this process work a little faster. </li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">Deflate the dough by gently pushing your fist in the center and folding the sides over. On a clean un-floured surface, pat the dough out into a rectangle. Cut the dough into 12 equal pieces (or more if you want smaller rolls).</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">SHAPE THE DOUGH: Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9X13" pan (you can use glass or metal or even a baking sheet lined with parchment paper), and space the shaped rolls our evenly in the pan.</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">If prepping ahead:</span> Lay plastic wrap directly on the rolls and refrigerate for up to 18 hours. Remove from the refrigerator an hour and a half to two hours before baking. <span style="background: 0px 0px; border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">If you do not want to let them slowly rise in the refrigerator:</span> cover them with plastic wrap and let them rise at room temperature for 1 hour before moving on to the next step.</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.</li>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">Bake on the middle rack in a 375F oven for 14-16 minutes. </li>
<div style="background: 0px 0px; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
</div>
<li style="background: 0px 0px !important; border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4em !important; list-style-position: outside !important; list-style-type: decimal !important; margin: 5px 0px !important; outline: 0px; padding: 0px !important; text-align: left; vertical-align: baseline;">Serve hot.</li>
</ol>
</div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-9024663216409262252016-11-12T19:41:00.000-06:002016-11-12T19:49:41.894-06:00Baked Spicy Chicken Tacos<div style="text-align: center;">
<span style="font-size: x-small;">Adapted from: www.thecookierookie.com</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 tablespoon of olive oil</span><br />
<span style="font-size: large;">3 chicken breast, cooked and shredded</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 packet of taco seasoning</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 cup of onion, diced</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 can rotel</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Stand n' Stuff taco shells</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 can refried beans</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Monterey jack cheese, enough to melt on top of tacos</span></div>
<div style="text-align: center;">
<span style="font-size: large;">**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Preheat oven to 400 degrees.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Heat olive oil over medium heat in a medium skillet.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Stir in the chicken, taco seasoning and rotel. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Place taco shells in the baking dish, standing up. Spoon 1 tablespoon of beans in the bottom of the taco shell. Top with the chicken mixture, almost to the top of each shell.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Sprinkle each shell generously with shredded cheese.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Remove from oven and add toppings.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Enjoy! </span></div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-29790874413557406332016-11-05T09:28:00.001-05:002016-11-12T19:42:10.903-06:00My Favorite Broccoli & Rice Casserole<div style="text-align: center;">
<span style="font-size: large;">This is THE BEST Broccoli and Rice Casserole! I love the spice from the Rotel!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 cups cooked rice</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 can cream of mushroom soup</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 can cream of chicken soup</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 stick of butter</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 can of rotel, undrained</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 jar of Cheez Whiz</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 package of frozen broccoli florets</span></div>
<div style="text-align: center;">
<span style="font-size: large;">salt and pepper, to taste</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Heave oven to 350 degrees. Mix all ingredients together. Bake until hot through and edges are brownish. About 30-45 minutes.</span></div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-44882125666247112292016-01-02T14:55:00.001-06:002016-01-02T14:58:52.802-06:00Vanilla Pudding Chocolate Chip Cookies aka The Perfect Chocolate Chip Cookies<div style="text-align: center;">
<span style="font-family: inherit; font-size: x-small;">Recipe courtesy of:</span></div>
<div style="text-align: center;">
<a href="http://www.twopeasandtheirpod.com/">http://www.twopeasandtheirpod.com</a></div>
<div style="text-align: center;">
<span style="font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-size: large;">I saw a post on Facebook asking about the best chocolate chip cookie recipe and this recipe was provided. I decided to make them during Christmas. I was hoping they really were the best and I have to agree...they are.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-size: large;">1 cup unsalted butter, at room temperature</span></div>
<div style="text-align: center;">
<span style="font-size: large;">3/4 cup brown sugar</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/4 cup granulated sugar</span></div>
<div style="text-align: center;">
<span style="font-size: large;">3.4 oz. package vanilla instant pudding mix</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 large eggs</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 teaspoon vanilla extract</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 1/4 cups all-purpose flour</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 teaspoon baking soda</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 teaspoon salt</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 cups semi-sweet chocolate chips</span></div>
<div style="text-align: center;">
<span style="font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-size: large;"></span><br /></div>
<div class="instructions" itemprop="recipeInstructions" style="text-align: center;">
<span style="font-size: large;">1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.</span></div>
<div class="instructions" itemprop="recipeInstructions" style="text-align: center;">
<span style="font-size: large;">2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.</span></div>
<div class="instructions" itemprop="recipeInstructions" style="text-align: center;">
<span style="font-size: large;">3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.</span></div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-71477656975551773062013-05-29T16:38:00.002-05:002016-01-02T14:59:16.059-06:00Spaghetti West Texas<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us. The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days. I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite. Enjoy!</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 pound of spaghetti (cook separately)</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">2lbs. ground beef</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 small jar of green olives, sliced</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">2 bags of sharp shredded cheese</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 large (46oz) can of tomato juice</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 Tbsp. chili powder</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 small onion</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 tsp. pepper</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Brown ground beef in a deep pot. Add ALL of the tomato juice, chili powder, onion and pepper. You are going to think that it is WAY to much tomato juice but just go with it. I let the tomato mixture simmer on low just to meld the flavors.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">You can make this in one big 9x13 inch pan or two smaller pans. Whatever pan you choose, make sure it is a deep pan. Layer the ingredients like this:</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Spaghetti</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Green Olives</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Ground Beef/Tomato Mixture</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Sharp Shredded Cheese</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Bake at 350 degrees for approximately 30-40 minutes.</span></div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-15754153535579328032013-01-04T10:16:00.003-06:002013-01-04T10:24:07.716-06:00Pico de Gallo & Guacamole<div style="text-align: center;">
<span style="font-size: large;">I have recently fallen in love with pico de gallo. I love to make it during the summer when the tomatoes are fresh. This recipe came from Pioneer Woman. Thanks PW!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">5 whole Plum (roma) Tomatoes<br />1/2 whole Large (or 1 Small) Onion</span></div>
<div style="text-align: center;">
<span style="font-size: large;">3 whole Jalapeno Peppers</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Cilantro</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Lime Juice</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Salt To Taste</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">This is also perfect for making guacamole. Take as many avocados as you would like, get the meat out and use a fork to mash up a bit. Add a some of the pico with a little bit of lime juice and salt. Yummy! PERFECT guacamole!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<br />
<br />
<br />Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-34585026300077246132012-12-11T11:42:00.000-06:002016-01-02T14:57:49.275-06:00MiMi's BBQ Meatloaf<div align="center">
<span style="font-size: large;">I am NOT a fan of meatloaf. My mom never cooked it and to see it...it looks gross with all that ketchup slathered on top of it...bleh!</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-size: large;">When we lived in Oil City, my dear friend Melissa, had mentioned bringing meatloaf to a gathering at my house. I was a bit concerned because of my meatloaf aversion but she said "this is really good and different."</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-size: large;">Based on looks alone, it is NOTHING like a "normal" meatloaf, so that won me over and made me try it. The taste was good...hard to explain but just a really good, somewhat barbecue-ish flavor. Try it, you won't be disappointed.</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-size: large;">1 cup fresh bread crumbs (2 pieces of sandwich bread)</span></div>
<div align="center">
<span style="font-size: large;">1 onion, chopped finely (or use onion salt and powder for picky eaters)</span></div>
<div align="center">
<span style="font-size: large;">1 1/2 tsp. salt</span></div>
<div align="center">
<span style="font-size: large;">1/4 tsp. pepper</span></div>
<div align="center">
<span style="font-size: large;">2 8oz. cans tomato sauce, divided (set 1/2 cup to the side for the sauce)</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-size: large;">Mix above ingredients together well...don't not add meat yet. Then add to 1 1/2lbs. ground beef. Form into loaf and place in pan. Put into oven at 350 for 15-20 minutes. While the meatloaf is cooking, make the following sauce:</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-family: inherit; font-size: large;">Remaining 1/2 cup of tomato sauce</span></div>
<div align="center">
<span style="font-size: large;">1/2 cup water</span></div>
<div align="center">
<span style="font-size: large;">1 Tbsp. vinegar</span></div>
<div align="center">
<span style="font-size: large;">3 Tbsp. brown sugar</span></div>
<div align="center">
<span style="font-size: large;">1 Tbsp. ketchup</span></div>
<div align="center">
<span style="font-size: large;">2 Tbsp. worchestershire sauce</span></div>
<div align="center">
<span style="font-size: large;">2Tbsp. barbecue sauce</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-size: large;">Remove the meatloaf from the oven and drain off any fat. Pour sauce over loaf and cook for 1 hour or until done. May want to baste occasionally or divide and pour sauce 2-3 times during cook time.</span></div>
<div align="center">
<span style="font-size: large;"><br /></span></div>
<div align="center">
<span style="font-size: large;">Serves 4-6 people.</span></div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-10331652690795268032012-06-11T11:26:00.000-05:002013-01-04T10:18:31.994-06:00Field Pea & Corn Dip<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">I'll be honest...the first time I saw this dip I thought...ewwww! Then I heard others saying, "Ooooh" and "Mmmm" and figured I should try it. It is delicious and very fresh tasting. This is a perfect dip for summertime. Not too heavy and made with good ingredients. Eating it with the Fritos gives just the right salty kick to it. This makes a TON so the recipe can be halved very easily. Let me know if you love it!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 cans field peas with snaps (15.8 oz can), rinse and drain</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 cans shoepeg corn (11 oz can), drained</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 cans Rotel tomatoes (10 oz can)</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 can diced tomatoes (14 1/2 oz can)</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">5 green onions, slices</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 cloves garlic, minced</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 Tbsp finely choppe fresh parsely</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Prepared Good Seasons Zesty Italian Dressing (you need the packet of seasoning, olive oil and red wine vinegar)</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Stir all ingredients together. Cover and chill 8 hours. Add 2 diced avocados when ready to serve. Drain. Serve with Frito Scoops. Yields 8 cups.</span></div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-25526119880622816202012-06-09T22:21:00.000-05:002012-06-11T11:27:11.577-05:00Cream Cheese Chicken Enchiladas<span style="font-family: Georgia; font-size: large;"></span><br />
Recipe from: <span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://pearls-handcuffs-happyhour.blogspot.com/">http://pearls-handcuffs-happyhour.blogspot.com/</a></span><br />
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">I.HEART.MEXICAN.FOOD! Seriously, I could eat it every day. My oldest son, Hayden, just the other day said, "Why do we always eat mexican food?" Hmmm..."cause Mom's addicted to it, sweet boy." The picture on Pinterest sucked me in and made me want to try this recipe. The black beans and rice in the enchilada mixture is a little different but really good and very filling. The cream cheese, in addition to everything else, makes it all come together. Speaking of really liking mexican...recently Hayden said, "When are we going to have those enchiladas with the black beans?" I think he takes after his mom more than he would admit. Ha!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2-3 chicken breasts, shredded</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 8 oz. pkg. light cream cheese</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 28 oz. can green enchilada sauce</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 can black beans, drained & rinsed</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 cups cooked rice</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Tortillas</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1-2 cups shredded monterrey & colby cheese</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla. <span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Roll up each of the tortillas and place them in the baking dish seam side down. Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. </span></span></span></div>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com1tag:blogger.com,1999:blog-33509579.post-13519472744567998612012-02-14T08:49:00.000-06:002012-02-16T09:30:59.635-06:00Caramel-Apple BreadMy favorite desserts usually involved apples. For my birthday each year I'm usually untraditional and go for an apple cake. My mom-in-law, Eloise, is a wonderful baker and is my "cake lady". Apples...warm...cinnamon...mmm! Anyway...back to the coffee cake...<br />
<br />
We had an Afternoon Tea at church for our widows a few weeks ago. Even though I couldn't attend I knew I wanted something very special to make for these sweet ladies at our church. My friend, Sandra, told me about making this recipe from Southern Living so I knew it would be delicious. I hope you enjoy!<br />
<br />
<div style="text-align: center;">
4 big apples (enough to get 3 cups chopped apples)</div>
<div style="text-align: center;">
2 cups sugar</div>
<div style="text-align: center;">
1 cup vegetable oil</div>
<div style="text-align: center;">
3 large eggs, lightly beaten</div>
<div style="text-align: center;">
2 teaspoons vanilla extract</div>
<div style="text-align: center;">
3 cups all-purpose flour</div>
<div style="text-align: center;">
2 teaspoons ground cinammon</div>
<div style="text-align: center;">
1 teaspoon baking soda</div>
<div style="text-align: center;">
1/2 teaspoon salt</div>
<div style="text-align: center;">
1 cup chopped pecans</div>
<br />
Peel and finely chop enough remaining apples to equal 3 cups. Set aside. <br />
Stir together sugar and next 3 ingredients in a large bowl. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and pecans. Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20 min., Bake: 1 hr.<br />
<br />
For a variation of this recipe make a coffee cake. Prepare recipe without pecans. Everything else will be the same except make a wonderful Caramel Frosting to be drizzled on the cakes.<br />
<br />
<div style="text-align: center;">
Quick Caramel Frosting</div>
<br />
<div style="text-align: center;">
1 (14-oz) can sweetened condensed milk</div>
<div style="text-align: center;">
1/4 cup light brown sugar</div>
<div style="text-align: center;">
1/4 cup butter</div>
<div style="text-align: center;">
1/2 teaspoon vanilla extract</div>
<br />
<div style="text-align: left;">
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat. Stir in pecans and drizzle over cakes.</div>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-11374532943099906552012-02-03T16:35:00.002-06:002012-02-03T16:56:28.348-06:00Shrimp & Grits<div style="font-family: "Trebuchet MS",sans-serif;">
I'm always looking for new recipes. My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week. When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down. I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy. Two big pots and a baking dish is all you need. The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. </div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 cup Quick Grits (not instant)</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
3 cups chicken broth</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 cup heavy cream</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1/2 tsp. salt</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 small can cream corn</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 cup sharp cheddar cheese, grated</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 cup Monterey Jack cheese, grated</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
2 Tbsp. butter</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 green bell pepper, chopped small-ish</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
6 green onions, chopped</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 can Rotel tomatoes</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
1 clove garlic, minced</div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
2 pounds raw shrimp, peeled and deveined</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
Prepare grits in broth and cream and salt. Stir in cream corn and 3/4 cup of each kind of cheese.</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
Melt butter and saute green pepper, green onions, tomatoes and garlic. Add dash of salt and pepper if desired. Add shrimp, cooking until they turn pink. Stir shrimp and veggies into grits.</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
Pour into a 9x13-inch baking dish and sprinkle with remaining cheese. Bake at 350 degrees for 30-40 minutes. Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<span style="font-family: "Trebuchet MS",sans-serif;"></span>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-39303864301512136182012-01-18T08:38:00.000-06:002012-02-14T09:38:43.307-06:00Black Bean SoupAnother Pinterest recipe...surprise! I love being able to see a photo of the finished recipe. It sucks me in every.single.time. You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show. They give the otherwise, boring black beans some depth and flavor. Serve this with enchiladas or a mexican salad and it will be a hit!<br />
<br />
From: <a href="http://www.realsimple.com/">http://www.realsimple.com/</a><br />
<br />
<div style="text-align: center;">
1 teaspoon olive oil</div>
<div style="text-align: center;">
1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)</div>
<div style="text-align: center;">
1 16-oz can refried black beans</div>
<div style="text-align: center;">
1 15-oz can black beans, rinsed</div>
<div style="text-align: center;">
1 14.5-oz can chicken broth</div>
<div style="text-align: center;">
1/2 cup sour cream</div>
<div style="text-align: center;">
1/4 cup fresh cilantro, roughly chopped</div>
<br />
Heat the oil in a saucepan over medium heat. Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.<br />
Add the refried beans, black beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.<br />
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.<br />
<br />
<span style="font-size: xx-small;">Serves 4. Each serving has: 240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.</span>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-45607426716385135302011-12-19T08:40:00.003-06:002013-11-10T20:36:15.896-06:00Best Potato Soup<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqedaS_b8pCLUpCExVk-E_NnOO-tv13g5EuFzZgzfu_ZB2q1Rqer0riviHidoj7ZzE3WDSoiQRPwfnQpNK960vsGf_I9BvcjKC-fSOpK1jq279EZlQ7VdsjVaOTScKF5MP6W-qGA/s1600/IMG_2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqedaS_b8pCLUpCExVk-E_NnOO-tv13g5EuFzZgzfu_ZB2q1Rqer0riviHidoj7ZzE3WDSoiQRPwfnQpNK960vsGf_I9BvcjKC-fSOpK1jq279EZlQ7VdsjVaOTScKF5MP6W-qGA/s400/IMG_2064.JPG" width="400" zsa="true" /></a></div>
<br />
<div style="text-align: center;">
My first recipe to try from Pinterest and I.AM.IMPRESSED! I have always loved potato soup and have tried to make it with fresh potatoes but this recipe...you MUST try! This is my new favorite potato soup recipe. The addition of the Neufchatel cheese at the end makes it so creamy and taste really fattening. Enjoy!</div>
<br />
From: <a href="http://pearls-handcuffs-happyhour.blogspot.com/search/label/soups">pearls-handcuffs-happyhour.blogspot.com</a> <br />
<br />
<div style="text-align: center;">
1 30 oz. bag of frozen shredded hashbrowns</div>
<div style="text-align: center;">
3 14oz. cans of chicken broth</div>
<div style="text-align: center;">
1 can cream of chicken soup</div>
<div style="text-align: center;">
1/2 cup onion chopped</div>
<div style="text-align: center;">
1/4 tsp. ground pepper</div>
<div style="text-align: center;">
1 pkg. Neufchatel cheese (low fat cream cheese...use Philadelphia. It melts best.)</div>
<br />
<div style="text-align: center;">
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!</div>
Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-91749250751175310862011-12-19T08:26:00.000-06:002012-02-14T09:45:47.811-06:00Rotel SquaresSausage, ground beef, cream cheese and rotel tomatoes tucked in between crescent rolls? Yes please. I made this for my Sunday School Christmas party and it was a big hit. My favorite thing about this recipe is that it doesn't have to be served piping hot. It is still good room temperature when it has had a chance to "set up" a bit.<br />
<br />
<div style="text-align: center;">
1 lb. Jimmy Dean Hot Sausage</div>
<div style="text-align: center;">
1/2 lb. ground beef</div>
<div style="text-align: center;">
Salt and Pepper, to taste</div>
<div style="text-align: center;">
1 8-oz package cream cheese</div>
<div style="text-align: center;">
1 10-oz. can Rotel tomatoes</div>
<div style="text-align: center;">
2 8-count packages crescent rolls</div>
<div style="text-align: center;">
<br /></div>
Preheat oven to 350 degrees. Brown sausage and meat together. Season with salt and pepper. Drain and put back in pan and turn heat to low. Add cream cheese and tomatoes and melt to combine with meat. Spray a 9x13 inch baking dish with cooking spray. Spread one can of rolls in bottom of dish. Add meat and cheese mixture. Spread second can of rolls on top of mixture. Bake about 25-30 minutes, or until rolls are brown.<br />
<br />
This is a good, hearty appetizer to bring to a party.Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-30690531414825673652011-07-27T09:04:00.000-05:002012-02-14T10:01:15.961-06:00QuicheI.LOVE.QUICHE! It is SO versatile...not only can it be eaten for breakfast, brunch or dinner but you can load it down with any type of meat and veggies and it always turns out good. <br />
<br />
Adapted from: <a href="http://allrecipes.com/recipe/quiche/detail.aspx">http://allrecipes.com/recipe/quiche/detail.aspx</a><br />
<br />
<div style="text-align: center;">
1 cup shredded cheddar cheese</div>
<div style="text-align: center;">
3 teaspoons all-purpose flour</div>
<div style="text-align: center;">
3/4 cup cooked crumbled breakfast sausage</div>
<div style="text-align: center;">
1 green onion</div>
<div style="text-align: center;">
3 eggs</div>
<div style="text-align: center;">
1 cup milk</div>
<div style="text-align: center;">
1/4 teaspoon salt</div>
<div style="text-align: center;">
1/4 teaspoon ground dry mustard</div>
<div style="text-align: center;">
1 (9 inch) unbaked deep dish pie crust</div>
<br />
In medium bowl, toss 3 teaspoons flour with the grated cheese. Sprinkle 1/2 mixture into the pie shell. On top of cheese, sprinkle sausage, another layer of cheese and green onions. Then in another medium bowl, combine eggs, milk, and then add salt and mustard powder. Beat until smooth and pour over cheese and green onions.<br />
<br />
Preheat oven to 400 degrees. Put foil around edge of crust to protect it. Bake in the preheated oven for 45 minutes, or until filling is set and crust is golden brown. <br />
<br />Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-10350367029198165982011-01-26T09:49:00.000-06:002012-01-18T08:48:11.739-06:00Black Bean Soft TacosFrom allrecipes.com (modified slightly)...<br />
<br />
1tsp. olive oil<br />
1 small onion, chopped<br />
1/2 red bell pepper, chopped<br />
1 tsp. minced garlic<br />
1 tsp. minced jalapeno peppers<br />
1 (15 ounce) can black beans, rinsed and drained<br />
3 oz. low fat cream cheese<br />
1/2 tsp. salt<br />
2 Tbsp. chopped fresh cilantro<br />
6 soft taco sized tortillas<br />
<br />
-Wrap tortillas in foil and place in oven heated to 350 degrees. Bake until heated through.<br />
-Heat oil ina 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes sirring occasionally. Pour beans into skillet, cook 3 minutes stirring.<br />
-Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionall. Stir cilantro into mixture.<br />
-Spoon into tortillas and enjoy!<br />
<br />
Serving size: 2 soft tacosAngelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-64335419403436215792011-01-08T12:22:00.000-06:002011-01-08T12:22:24.555-06:00Homemade Taco Seasoning1 Tbsp. chili powder<br />
<div class="plaincharacterwrap">1/4 teaspoon garlic powder </div><div class="plaincharacterwrap">1/4 teaspoon onion powder </div><div class="plaincharacterwrap">1/4 teaspoon crushed red pepper flakes </div><div class="plaincharacterwrap">1/4 teaspoon dried oregano </div><div class="plaincharacterwrap">1/2 teaspoon paprika </div><div class="plaincharacterwrap">1 1/2 teaspoons ground cumin </div><div class="plaincharacterwrap">1 teaspoon salt </div><div class="plaincharacterwrap">1 teaspoon black pepper </div><div class="plaincharacterwrap"><br />
</div><div class="plaincharacterwrap">In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 2 Tbsp. for every one pound of meat.</div><br />
<br />
Note from Angela: Had some deer meet that I had to use up and thought taco meat would be good. Searched my cabinets for taco seasoning and couldn't find any. Went to my favorite...allrecipes.com and found this one. Super easy and it doesn't have any maltrodextrinchloroformbleachgum in it...so it has GOT to be better for us!Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-48301313707610870432011-01-07T21:04:00.000-06:002011-01-07T21:04:50.543-06:00Chicken and White Bean Enchiladas with Creamy Salsa VerdeFrom...<a href="http://www.skinnytaste.com/">http://www.skinnytaste.com/</a><br />
<br />
Chicken and White Bean Filling:<br />
<ul><li>1 tsp olive oil</li>
<li>1/2 cup minced white onion</li>
<li>2 cloves garlic, minced</li>
<li>1 can (4.5 oz.) chopped green chiles</li>
<li>15.5 can Great Northern Beans</li>
<li>8oz. cooked shredded chicken breast</li>
<li>1/3 can water</li>
<li>1 chicken bullion</li>
<li>1 tsp cumin</li>
</ul>Green Chile Enchilada Sauce:<br />
<ul><li>1 tsp. butter</li>
<li>1/2 cup chopped white onion</li>
<li>2 tbsp. flour </li>
<li>1 cup fat free chicken broth</li>
<li>7oz can chopped green chiles</li>
<li>2 jalapenos, chopped (jarred okay...it would be fine to leave these out in case you are serving kids)</li>
<li>salt</li>
<li>1/2 cup light sour cream</li>
<li>3/4 cup reduced fat mexican cheese (to save some calories...this is not necessary)</li>
<li>8 medium low carb tortillas</li>
<li>chopped fresh cilantro or scallions (or both!)</li>
</ul>Preheat oven to 375 degrees.<br />
<br />
For the filling...<br />
-In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion and cumin. Mix well and cover.<br />
-Simmer on low 15 minutes. Romove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.<br />
<br />
Green Chile Enchilada Sauce:<br />
-In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce become smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapenos, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.<br />
-Spread about 1/4 cup of the enchilada sauce on the bottom of the 9x13 inch baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepare baking dish. Continue filling remainder of the tortillas.<br />
-Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.<br />
<br />
<span style="font-size: xx-small;">NUTRITIONAL INFORMATION: SERVINGS 8-SERVING SIZE 1 ENCHILADA-CALORIES 230-FAT 7.3g-PROTEIN 20.4g-CARB 28.7g-FIBER 12.2g</span><br />
<br />
<span style="font-size: x-small;">NOTE FROM ANGELA: THE NUTRITIONAL INFORMATION CAME FROM THE ORIGINAL BLOG...IT WILL BE AN ESTIMATE OF INFOMATION DEPENDING ON WHAT KIND OF TORTILLAS YOU USE. (ORIGINAL RECIPE USED 50 CALORIE TORTILLAS). THESE ARE A LITTLE LABOR INTENSIVE BUT THEY ARE WORTH IT! THEY COULD EASILY BE MADE THE DAY BEFORE AND THEN HEATED IN THE OVEN BEFORE SERVING...PROBABLY MORE LIKE 30-40 TO MINUTES. THESE ARE HEALTHY BUT HAVE A TON OF FLAVOR! WE SERVED IT WITH REFRIED BEANS AND A SALAD WITH SALSA AS THE DRESSING. YUMMMMM!</span>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-8899969024381891822011-01-03T18:49:00.000-06:002011-01-03T18:49:45.430-06:00Creamy Chicken & Pasta Bake<a href="http://www.kraftrecipes.com/recipes/creamy-chicken-pasta-bake-112864.aspx">From Kraft...</a><br />
<br />
1 1/2 cups multi-grain rotini pasta, uncooked<br />
1 small bunch broccoli, cut into florets (about 3 cups)<br />
1 1b. boneless skinless chicken breasts, cut into bite-size pieces (seasoned with garlic salt and pepper)<br />
1/2 cup chick broth (fat free)<br />
2 oz (1/4 of 8-oz. brick) low fat Cream Cheese<br />
1 cup 2% Milk Shredded Mozzarella Cheese, divided<br />
2 Tbsp. Grated Parmesan Cheese<br />
<br />
<strong>Heat</strong> oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.<br />
<strong>Meanwhile</strong>, heat large nonstick skillet on medium high heat. Add chicken; cool 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Stir in 1/2 cup mozzarella.<br />
<strong>Drain</strong> pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.<br />
<strong>Bake</strong> 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Serve!<br />
<br />
<span style="font-size: xx-small;">CALORIES 390, FAT 12g (SAT 6g), CHOL 90mg, SODIUM 480mg, CARB 28g, FIBER 4g, SUGARS 2g, PROTEIN 43g</span><br />
<br />
Note from Angela: I was just reading the reviews on the Kraft Foods website. People were saying it was a bit dry. It was a little dry but it didn't bother me. The reviewers suggest doubling the cream cheese and chicken broth. It will add some to the nutritional infomation but it would make it creamier. I thought it was good just as written.Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-91066264085504871162010-12-20T16:29:00.000-06:002010-12-20T16:29:10.395-06:00Crockpot Roast With a Kick...1 (2-3 lbs.) sirloin tip roast<br />
Salt<br />
Pepper<br />
Garlic Powder<br />
Worcestershire Sauce<br />
1 envelope Good Season Italian salad dressing<br />
1 envelope Au jus<br />
1/3 cup white vinegar<br />
1/2 jar pepperoncini<br />
1/2-3/4 cup water<br />
<br />
Rub Worcestershire sauce on roast then sprinkle with salth, pepper and garlic powder. Brown roast on both sides. Mix both envelopes with vinegar and pepperoncini (juice and peppers). Add water. Place in crockpot. Cook all day on low.Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-88715489685920280892010-12-17T22:30:00.000-06:002010-12-17T22:30:46.852-06:00Nutter Butter Ghost CookiesFrom my friend Jinnie...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkAhyphenhyphenL2UwK6uzKkiKTOTmY-EcFDeaKptJU4XGkBFq7c0jWHr41gxkwY65zBgZnaeeQeMJSbfyvt71DUvkylA5BD4BURmFpWW6QsztERC_TqWuxtbBBdazUH59W0i-2j5nwv-a9A/s1600/Ghost+Cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkAhyphenhyphenL2UwK6uzKkiKTOTmY-EcFDeaKptJU4XGkBFq7c0jWHr41gxkwY65zBgZnaeeQeMJSbfyvt71DUvkylA5BD4BURmFpWW6QsztERC_TqWuxtbBBdazUH59W0i-2j5nwv-a9A/s400/Ghost+Cookie.jpg" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 package of Nutter Butter cookies</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 package almond bark</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Miniature chocolate chips</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Melt almond bark in microwave safe bowl per instructions on the package. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Submerge the cookies in the almond bark and then using a fork pull it out and shake of the excess almond bark and place cookie on wax paper.</div>-While the almond bark is still soft place mini chocolate chips in the place of the eyes and let harden.Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0tag:blogger.com,1999:blog-33509579.post-16185060212854624452010-12-17T18:45:00.002-06:002010-12-17T22:32:12.166-06:00People Chow<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chad loves this stuff and I try to make it for him each Christmas. From allrecipes.com...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9MwwlipiFTcJH-BENggYSR302cJkijManIz1LvQbcH-CQdqU9B5-eI6ThsdFtfKIyGydK2Yd_bKc4x1EgjVqyoB892qtay4_7ADRbsLe39Bq1M8gIN5eugwczydGa2y_Ndjguw/s1600/People+Chow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9MwwlipiFTcJH-BENggYSR302cJkijManIz1LvQbcH-CQdqU9B5-eI6ThsdFtfKIyGydK2Yd_bKc4x1EgjVqyoB892qtay4_7ADRbsLe39Bq1M8gIN5eugwczydGa2y_Ndjguw/s400/People+Chow.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 stick butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup creamy peanut butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups milk cocolate chips</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box toasted rice cereal</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box powdered sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Make a double boiler by filling a pot about 1/3 full of water and turn the burner on medium. Set a glass bowl on top.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Add chips to the glass bowl constantly stir melting the chocolate chips. Once chips are melted add butter and stir until melted. Once butter is melted add peanut butter and stir until melted.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Pour box of cereal into big bowl and pour chocolate mixture onto cereal and stir carefully until cereal is well coated.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Working quickly, get 3 gallon sized ziploc bags and pour some of the powdered sugar into each bag. Evenly divide the chocolate coated cereal into each bag and then evenly top each bag with the rest of the powdered sugar. Give each bag a good shake getting the powdered sugar all over the cereal.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Once it is coated in powdered sugar store in an air tight container.</div>Angelahttp://www.blogger.com/profile/00811298648065141059noreply@blogger.com0