Sunday, December 19, 2010
but it sounds so yummy good, I'll be trying it real soon!!
1 pound rotini pasta
1 pound Applewood smoked bacon
4 Tablespoons butter, divided
3 Tablespoons all-purpose flour
2 cups whole milk
1 teaspoon onion flakes
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces extra sharp cheddar cheese
4 ounces shredded Monterey Jack cheese
4 ounces shredded mozzarella
8 slices American cheese slices
3 Tablespoon panko breadcrumbs
Preheat oven to 350o F. Spray a 3-quart baking dish that can also withstand the broiler with cooking spray. Bring a pot of water to a boil for the pasta. Cook rotini pasta according to package directions and drain.
Cook bacon until crisp and transfer to a dish with paper towels to absorb the fat. Pour of bacon fat drippings, reserving 2 Tablespoons in the pan. Add 1 Tablespoon butter.
Whisk flour into butter and bacon fat until smooth and cook for one minute to remove flour taste. Whisk in milk. Stir in onion flakes, garlic power, salt and pepper. Bring to a boil and reduce heat, simmering about 2 minutes. Toss together cheddar, Monterey Jack and mozzarella cheese. Remove sauce from heat and whisk in the American cheese and about 1-1/2 cups of the cheeses. Toss the bacon with the remaining shredded cheese.
Combine cooked pasta with the cheese sauce. Pour half of it into the baking dish. Sprinkle with a heavy-hand of the bacon-cheese mixture. Repeat with one more layer. Melt 3 Tablespoons butter and combine with 3 Tablespoons panko breadcrumbs. Sprinkle over the top layer.
Bake for 20 minutes and then broil for 3-5 minutes to get the top nice and brown and crunchy.
Saturday, December 18, 2010
Busy-day Vegetable Onion Soup
1 pkg Lipton onion soup mix
4 cups water
1 can vegetable broth
1 small bunch celery, chopped (I like a lot, but you can do as much as you'd like)
3 large handfuls baby carrots, halved (again, as much as desired)
5-6 red potatoes, quartered (keep the skins on)
Put ingredients in a pot in order listed, and simmer until flavors meld. It really tastes simple and good for as easy as it is. Serve with wheat bread and butter.
Friday, December 17, 2010
I'm posting this recipe that Jenny sent me- looks good!
I haven't been able to find a recipe online for the Great Harvest fruit bars! So I have combined a couple of recipes and think these come really close. I wanted to post, because I'll bet there are a lot of other people looking for the recipe!"
1 cup butter, softened
1 cup brown sugar
1 cup white flour
3/4 cup whole wheat flour
1 1/2 cup oats
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
3 T milk
about 1 1/2 cups fruit- fresh or frozen (at Great Harvest, they seem to put in whatever is in season- peaches, berries, cherries, rhubarb...)
Cream together butter and sugar. Add egg and mix well. Add dry ingredients. Once mixed, stir in the milk. Spread into a 9x13 pan that's been lined with parchment. Then sprinkle on the fruit- all one kind, or a mix. Cook at 350 for 30-35 minutes- the center will be a little spongy, but not soupy. And, if you use frozen fruit, it will take a little longer.
Thursday, December 9, 2010
Saturday, November 20, 2010
Thursday, November 18, 2010
Wow it's been waaaay to long since I posted a recipe! Finding myself with a little less time these days, but to make up for it here is a really great soup for fall. This soup has unexpected notes of fresh ginger and coconut, and is not spicy, but leaves a gentle tingle on your tongue. It tastes like gourmet, but is really very easy to make. I was surprised how nice the pumpkin went with the Thai flavors, makes me think about using it in a curry... So if you want something a little different try a bowl of pumpkin soup to warm you up this fall.
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, chopped
- 1 teaspoon olive oil
- 32 ounces canned pumpkin puree
- 2 inch piece fresh grated gingerroot
- 1/2-1 teaspoon red pepper flakes
- 2-3 cups vegetable or chicken broth
- 2 Tbs. soy sauce
- 2 Tbs. creamy peanut butter
- 1 teaspoon sesame oil
- 1 13.5 oz can unsweetened coconut milk
- 1 bunch fresh cilantro leaves, chopped
Saturday, November 6, 2010
You should really try it this holiday season! Wow your guests at Thanksgiving.
Follow this link to: Allrecipes
Friday, October 8, 2010
Thought I'd share my family's cheese soup. The processed cheese and sticks of butter maybe equal the veggies pulled from the garden. Maybe. It's a great standby that screams Fall to me!
2 C. Carrots, diced small
2 Medium Onions, chopped
1/2 Pkg Frozen Green Peas
3 Sticks of Butter (no substitute)
1 1/2 C. Flour
3 Quarts Boiling Water
2 Tbls Chicken Bouillon
1 Jar (16 oz) Cheese Whiz
- Cook Vegetable in salted water, until tender.
- Set jar of CheezeWhiz in pan of boiling water to melt, or melt it slowly in the microwave.
- Heat butter in large saucepan, stir in lour and cook and stir until bubbly. Remove from heat.
- Add half of the boiling water to the roux (flour and butter mixture) and mix until well blended.
- Dissolve the bouillon in the remaining water. Add to other water/roux.
- Continue cooking until thick.
- Add melted cheese and vegetables.
- Season to taste.
Wednesday, September 22, 2010
Tuesday, September 21, 2010
*1/3 cup breadcrumbs (use Italian flavored or regular and add some Italian seasoning)
*1/2 tsp dry parsley flakes
*1/2 tsp garlic powder
*1/4 tsp garlic salt
*1/3 cup Parmesan cheese
*2 tsp balsamic vinegar
*2 egg whites
*2 boneless chicken breasts
1. Put bread crumbs, parsley, garlic powder, garlic salt, and cheese in medium bowl and mix.
2. Whisk together vinegar and egg whites in smaller bowl.
3. Dip chicken in vinegar mixture then dry mixture.
4. Place on Pam-sprayed rack placed on foil-lined cookie sheet (I used my metal cookie rack for this and it worked well).
5. Spray the top of the chicken breasts with cooking spray (I forgot this step and it still worked).
6. Sprinkle with a little salt and pepper.
7. Bake at 400 for 30-40 minutes, until fork tender and the juices run clear.
Friday, September 3, 2010
Wednesday, August 25, 2010
Friday, August 20, 2010
Wednesday, July 28, 2010
Sunday, July 25, 2010
My friend Sara taught me how to make this delicious vegetable stew. It's perfect to make now with all the fresh vegetables at the market and in your gardens. It tastes even better as a leftover (maybe the flavors settle better?).
-1 big yellow or red bell pepper
-3 small zucchini
-1 big can diced tomatoes with juice
-1-2 cloves garlic, chopped
-1 tsp. Italian seasoning
-1/2 - 1 Tbsp sugar
-salt and pepper to taste
Dice all veggies to 1" cubes. Set a big pot on the back burner of your stove, set on low. In a frying pan, partially cook each vegetable in olive oil in the order given. As each one is done, put it in the big pot while you partially cook the next vegetable (I chop the next one in line while one is cooking). After adding all the partially-cooked vegetables to the pot, add the tomatoes and juice. Top with garlic and spices. Cover and cook at lease 30 minutes until cooked and tender, stirring occasionally. Can take an hour if the cut of the vegetables is big.
Thursday, July 8, 2010
Tuesday, July 6, 2010
8 frozen hash brown patties
1/2 C. butter, melted
1 C. cubed ham
1 C. shredded cheddar cheese
1 C. shredded Swiss cheese
2 C. milk or cream
1/2 tsp salt
Place potato patties in greased 9 x 13 pan, Pour melted butter evenly over the top of the patties and bake at 350 for 20 min. Remove from oven and sprinkle ham and cheese over the top. In large bowl beat eggs. Add milk and salt. Stir. Pour mixture over cheeses and ham. Bake for 30 min.
I have done this with southern style hash browns and cubed lunch meat as well. No matter how you make it, it is delicious! Add fresh fruit and you have a great and easy meal for family gatherings.
Sunday, July 4, 2010
Sunday, June 27, 2010
--1 lb thin beef (she used rib eye)
Add the liquid to the crockpot. Chop up your garlic and add it along with the spices to the mixture. Slice meat into thin strips (I used my kitchen scissors this time I made it and it was much easier). Toss in the liquid and spice mixture to coat.
An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.Stir gingerly to coat broccoli.
Friday, June 11, 2010
2 c cottage cheese
2 c mayonnaise
1/3 onion grated
1/2 bunch green onions
3 T vinegar
salt to taste
Boil potatoes the night before. Drain and let cool. The next morning, peel and cut into bit-sized pieces.
In a separate bowl, combine the rest of the ingredients, adjusting as necessary (sometimes I don't use the full 2 c mayo and sometimes I grate a little more onion). Add the dressing to the potatoes until you've reached a desired consistency. Sometimes there is left-over dressing depending on how many potatoes you have, so it's best to add as needed. Enjoy!
(This is always a hit at BBQs and is pretty much perfect with baked beans. My husband made it at the last BBQ we attended and everyone was quite impressed.)
Tuesday, June 1, 2010
Monday, May 31, 2010
Well, all I can say about this cake is yum, yum, yum! I wish I could reach through your computer screen and hand you a piece, so you could taste it's carmelly goodness! This recipe is an old one and is all over the internet- there are a few variations, but it's unanimous that it is super-duper delicious. And it's a very quick cake to bake. Some versions call for cinnamon, which I did not use, some call for either walnuts or pecans. Some have you broil the topping after you put it on, I just boiled mine for a few minutes. Anyway, it's a wonderful carmel cake with a topping similar to a german choc. cake, except I even think the flavors compliment each other better with this cake rather than with a chocolate one, but you be the judge.
Saturday, May 29, 2010
Sunday, May 23, 2010
This is a winning taste combination- dried blueberries and white chocolate! You can find dried blueberries in packages near the other dried fruits, and in the bulk foods section at Smith's, and at Costco where they are the best price per ounce but of course come in a larger bag. (They are also great in your oatmeal.) Recipe as follows:
Sunday, May 16, 2010
Tuesday, May 11, 2010
▪ 1 package fudge brownie mix (13-inch x 9-inch size)
▪ 1/3 cup boiling water
▪ 1/4 cup vegetable oil
▪ 1 egg
▪ 1 package (8 ounces) cream cheese, softened
▪ 1/4 cup sugar
▪ 1 egg
▪ 1 teaspoon vanilla extract
▪ 2 cups sliced fresh strawberries
▪ 1 to 2 medium firm bananas, sliced
▪ 1 square (1 ounce) semisweet chocolate, melted
In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a 12-in. pizza pan lined with parchment paper (you can try using grease and flour, but it always sticks that way for me). Bake at 350° for 25 minutes.
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers. Yield: 10-12 servings.
The picture above was without parchment paper and the brownie was very hard to get out. I made it last night using parchment paper and it was so much better! That also allowed me to move it to a pretty round platter for serving.
Thursday, April 22, 2010
Two 3-ounce packages Oriental- flavored ramen noodles
3 cups cut up vegetables, such as broccoli florets, red pepper strips, halved pea pods and/or thinly sliced carrots
1¼ cups water
¼ cup peanut butter
¼ cup soy sauce
2 Tbs packed brown sugar
1 Tbs cornstarch
½ tsp crushed red pepper
2 cups chopped cooked chicken
8 ounce can sliced water chestnuts, drained
8 ounce can bamboo shoots, drained
¼ cup chopped peanuts
¼ cup sliced green onions
1. Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
2. Meanwhile, for sauce, in a medium saucepan whisk together the 1¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions.