This is comparable to the soup you can eat at Olive Garden.
1 lb Italian sausage
2-3 cans chicken broth
equal parts milk
3-4 potatoes
1 stalk of kale
Fry sausage, breaking it up as you cook. When done Drain and place in large soup pan.
Add chicken broth and equal parts milk
Dice potatoes and add to soup. Bring to a boil, then lower hear to med/hi and simmer.
When potatoes are soft shred Kale and add to soup. Cook 2-3 min.
Serve hot
Tips: Parmesan or cheddar cheese sprinkled over the top and bread sticks are the perfect things to complete this dish. Hope you enjoy it!
Friday, February 3, 2012
Tortellini Toss
Our oldest brought this home and we quickly embraced it as a fave.
2 chicken breast, cubed
1 clove of garlic, minced
olive oil
In large fry pan brown chicken.
Add
1 t. salt
2 t. basil
1 t. lemon pepper
Blend together
Add
1 bag of fresh snow peas
Put aside. cook 1 16 oz. pkg of tortellini cooked as instructed on bag.
When Pasta is done, add chicken mix.
Add
+/- 1 1/2 c. fresh shredded parmesan cheese (usually located by the cream cheese)
1/4 c. water for moisture an serve warm.
MMM! So good!
2 chicken breast, cubed
1 clove of garlic, minced
olive oil
In large fry pan brown chicken.
Add
1 t. salt
2 t. basil
1 t. lemon pepper
Blend together
Add
1 bag of fresh snow peas
Put aside. cook 1 16 oz. pkg of tortellini cooked as instructed on bag.
When Pasta is done, add chicken mix.
Add
+/- 1 1/2 c. fresh shredded parmesan cheese (usually located by the cream cheese)
1/4 c. water for moisture an serve warm.
MMM! So good!
Enchilada Soup
This is my husbands specialty, and a family favorite!
1 lb chicken breast cubed
1 T. oil
1/2 c. chopped onion
1 clove garlic minced
Saute together
Add:
1 qt chicken broth
1 c. mesa hernia
3c. water
1 can enchilada sauce
2 c. shredded cheddar
1 t. salt
1 t. chili powder
1/2 t. cumin
Allow to simmer then serve with the following or whatever you choose:
tortilla chips
pico de gallo
shredded cheese
sour cream
diced tomatoes
cilantro
chopped olives
etc.
1 lb chicken breast cubed
1 T. oil
1/2 c. chopped onion
1 clove garlic minced
Saute together
Add:
1 qt chicken broth
1 c. mesa hernia
3c. water
1 can enchilada sauce
2 c. shredded cheddar
1 t. salt
1 t. chili powder
1/2 t. cumin
Allow to simmer then serve with the following or whatever you choose:
tortilla chips
pico de gallo
shredded cheese
sour cream
diced tomatoes
cilantro
chopped olives
etc.
Moist Corn Bread
A friend of mine made this when I had a baby and it was delicouse!
1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk
9x13" pan/ 350 degrees F/ 30min.
1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk
9x13" pan/ 350 degrees F/ 30min.
Dad's Chili
My Dad used to make this for us as kids for a Sunday dinner. We didn't have a lot of money back in the day so he would add potatoes to make it more filling. We LOVED it as kids! now when my dad shares the recipe he skips the potatoes(he thinks they ruin it) however I make it that way as do my siblings and we still love it.
1 can kidney beans, rinsed
1 can chili beans
2 cans diced tomatoes
1 lb hamburger
3 cans tomato sauce with equal parts water
3-4 potatoes, diced
Seasonings to your likings:
garlic' onion, chili powder, cayenne, bell peppers(my brother goes as far as to add jalapeno peppers)
Cook hamberger and onions together. Add other ingredients and simmer aprox. 2 hours. Add water as you desire. Then eat it up yum!
1 can kidney beans, rinsed
1 can chili beans
2 cans diced tomatoes
1 lb hamburger
3 cans tomato sauce with equal parts water
3-4 potatoes, diced
Seasonings to your likings:
garlic' onion, chili powder, cayenne, bell peppers(my brother goes as far as to add jalapeno peppers)
Cook hamberger and onions together. Add other ingredients and simmer aprox. 2 hours. Add water as you desire. Then eat it up yum!
Cheese Log
I love the flavors of this Cheese Log! My aunt used to make it for me all the time, I think she found it in a magazine.
1/4 c. mayo
2 oz. chipped beef chopped
1 t. horseradish sauce
1 T pimento
8 oz. cream cheese
2 oz. shredded Swiss cheese
Cream together cream cheese, mayo, and horseradish. Add in beef, pimento and Swiss cheese. Chill 2 hours after shaping into log. When set, roll into chopped fresh chives. Wrap with plastic wrap and and chill until ready to serve.
1/4 c. mayo
2 oz. chipped beef chopped
1 t. horseradish sauce
1 T pimento
8 oz. cream cheese
2 oz. shredded Swiss cheese
Cream together cream cheese, mayo, and horseradish. Add in beef, pimento and Swiss cheese. Chill 2 hours after shaping into log. When set, roll into chopped fresh chives. Wrap with plastic wrap and and chill until ready to serve.
Pumpkin Roll
I loved this growing up, it was one of my favorite treats!
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground Cinnamon
11/2 t. cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. Libby's pure pumpkin
1c. chopped walnuts (optional)
1 8oz pkg cream cheese softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
1/4 c. powdered sugar (optional)
Preheat oven to 375 degrees F. Grease 10x15" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired.
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground Cinnamon
11/2 t. cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. Libby's pure pumpkin
1c. chopped walnuts (optional)
1 8oz pkg cream cheese softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
1/4 c. powdered sugar (optional)
Preheat oven to 375 degrees F. Grease 10x15" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired.
Thursday, February 2, 2012
Pumpkin Casserole
This is delicouse! Seriously if you like pumpkin pie you will love this!
2 c. pumpkin puree
1 c. evaporated milk
1 c. sugar
2 eggs
1 t. vanilla
1/2 c. butter
2 pinches ground cinnimon
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda
pre-heat oven 350 degrees
Combine all ingredients. Mix well until creamy. Spoon into casserole dish or cake pan
Bake for 1 hour.
This tastes so good hot out of the oven, or cold. your prefrence. Enjoy either way!
2 c. pumpkin puree
1 c. evaporated milk
1 c. sugar
2 eggs
1 t. vanilla
1/2 c. butter
2 pinches ground cinnimon
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda
pre-heat oven 350 degrees
Combine all ingredients. Mix well until creamy. Spoon into casserole dish or cake pan
Bake for 1 hour.
This tastes so good hot out of the oven, or cold. your prefrence. Enjoy either way!
Zucchini Brownies
These are to die for! And IF you don't tell the kids what they are made of they will devour them! Cross my heart!
1/2 c. butter
1/2 c. oil
2 eggs
1/2 c. butter milk*
1/2 t. salt
1/2 c. cocoa
2 1/2 c. flour
1 3/4 c. sugar
1 t. baking soda
1/2 t. baking powder
2 c. zucchini shredded and drained
Pre-heat oven 350
Cream together butter, oil and sugar. Add eggs 1 at a time. Blend in vanilla and buttermilk. In separate bowl mix dry ingredients. Add to batter. Mix well. Add zucchini and mix well again
Spread in 11x16" pan
Bake 15-20 min
Turn off oven bake 5 more min.
Cool, frost.
IF by chance you use a 9x13" pan as I do then bake 35-45(leaning towards the 45) min then cool on rack and cool and frost.
* Buttermilk
1 c.whole milk
1 T. vinegar
Comb. let stans at room temp 10 min stir and use.
1/2 c. butter
1/2 c. oil
2 eggs
1/2 c. butter milk*
1/2 t. salt
1/2 c. cocoa
2 1/2 c. flour
1 3/4 c. sugar
1 t. baking soda
1/2 t. baking powder
2 c. zucchini shredded and drained
Pre-heat oven 350
Cream together butter, oil and sugar. Add eggs 1 at a time. Blend in vanilla and buttermilk. In separate bowl mix dry ingredients. Add to batter. Mix well. Add zucchini and mix well again
Spread in 11x16" pan
Bake 15-20 min
Turn off oven bake 5 more min.
Cool, frost.
IF by chance you use a 9x13" pan as I do then bake 35-45(leaning towards the 45) min then cool on rack and cool and frost.
* Buttermilk
1 c.whole milk
1 T. vinegar
Comb. let stans at room temp 10 min stir and use.
Snider's Cream of Mushroom Soup
1 lb fresh mushrooms
1/2 c. butter
2 t. lemon juice
1 small onion chopped
3 1/2 cups water
3 chicken bullion cubes or 3 cans chicken broth
salt to flavor
pepper to flavor
1 c. heavy cream
Remove and set aside mushroom stems. Slice mushroom caps in thin slices. In large sauce pan over med/high heat melt butter and sautee mushrooms with lemon juice until tender. Stir constantly. Reduce heat to med/low and remove the mushrooms with a slotted spoon.
With remaining butter cook onions and mushroom stems until the onions are tender. Stir in flour, cook 1 minute while stirring constantly. gradually stir in broth cook until thickened, stiring constantly.
Put 1/2 of the mixture above in blender. Blend on high until creamy then pour back into pan. Add salt and pepper. Stir in cream and add mushrooms. Reheat until just boiling, then serve and enjoy.
1/2 c. butter
2 t. lemon juice
1 small onion chopped
3 1/2 cups water
3 chicken bullion cubes or 3 cans chicken broth
salt to flavor
pepper to flavor
1 c. heavy cream
Remove and set aside mushroom stems. Slice mushroom caps in thin slices. In large sauce pan over med/high heat melt butter and sautee mushrooms with lemon juice until tender. Stir constantly. Reduce heat to med/low and remove the mushrooms with a slotted spoon.
With remaining butter cook onions and mushroom stems until the onions are tender. Stir in flour, cook 1 minute while stirring constantly. gradually stir in broth cook until thickened, stiring constantly.
Put 1/2 of the mixture above in blender. Blend on high until creamy then pour back into pan. Add salt and pepper. Stir in cream and add mushrooms. Reheat until just boiling, then serve and enjoy.
Peanut Butter- Chocolate Chip- Oatmeal Cookies
1 c. butter (room temp)
1 c. sugar
1 c. brown sugar, packed (when halfing the recipe I use 2/3 c.)
3/4 c. peanut butter
2 lg eggs
1 t. vanilla
2 c. flour
1/4 c. cocoa powder
2 t. baking powder
1/2 t. salt
2 c. chocolate chips
1 1/2 c. quick cooking rolled oats
In bowl beat together milk, sugars and peanut butter until smooth. Beat in eggs and vanilla scraping sides of bowl as needed.
In separate bowl mix flour, cocoa, baking powder, and salt. stir into butter batter until well combined. Stir in chips, and oats.
Drop onto greased pan 2 T or cooking parchment. Flatten with lightly floured fork. about 1/2" thick.
Bake at 350 until cookies are slightly golden, aprox 12-14 min.
Let stand 5 min before transfereing to cookie rack.
1 c. sugar
1 c. brown sugar, packed (when halfing the recipe I use 2/3 c.)
3/4 c. peanut butter
2 lg eggs
1 t. vanilla
2 c. flour
1/4 c. cocoa powder
2 t. baking powder
1/2 t. salt
2 c. chocolate chips
1 1/2 c. quick cooking rolled oats
In bowl beat together milk, sugars and peanut butter until smooth. Beat in eggs and vanilla scraping sides of bowl as needed.
In separate bowl mix flour, cocoa, baking powder, and salt. stir into butter batter until well combined. Stir in chips, and oats.
Drop onto greased pan 2 T or cooking parchment. Flatten with lightly floured fork. about 1/2" thick.
Bake at 350 until cookies are slightly golden, aprox 12-14 min.
Let stand 5 min before transfereing to cookie rack.
Santa De Casserole
1 lb lean ground beef
1 pkg taco seasoning
2 c. chicken broth
1/4 c. flour
1 c. sour cream
1 can (7 oz) diced green chilis
1 pkg (11 oz.) corn or tortillia chips
2 c. grated cheese
1/2 c. sliced green onions with tops
In med. skillet brown meat and stir until crumbly; drain fat. Add taco spices and seasonings; blend well.
In small bowl comb. broth and flour. Add meat mixture; bring to boil just to thicken liquid. Stir in sour cream and chilis; blend well.
in 9x13 lightly greased glass baking dish, place 1/2 of the chips. Top with half the beef, half the cheese, 1/2 the green onions, then repeat the layering process.
Bake uncovered at 375 in oven for 20 min. Let stand 5 min. Then serve.
1 pkg taco seasoning
2 c. chicken broth
1/4 c. flour
1 c. sour cream
1 can (7 oz) diced green chilis
1 pkg (11 oz.) corn or tortillia chips
2 c. grated cheese
1/2 c. sliced green onions with tops
In med. skillet brown meat and stir until crumbly; drain fat. Add taco spices and seasonings; blend well.
In small bowl comb. broth and flour. Add meat mixture; bring to boil just to thicken liquid. Stir in sour cream and chilis; blend well.
in 9x13 lightly greased glass baking dish, place 1/2 of the chips. Top with half the beef, half the cheese, 1/2 the green onions, then repeat the layering process.
Bake uncovered at 375 in oven for 20 min. Let stand 5 min. Then serve.
Oatmeal Cookies
1 c. butter softened
1 c. sugar
1 c. packed brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. salt
1 1/2 t. ground cinnimon
3 c. quick oats
In med bowl cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. in separate bowl combine flour, baking soda, salt, and cinnimon; stir into creamed mixture. Mix in oats. cover and chill for 1 hour.
Pre-heat oven to 375. Grease cookie sheets. Spoon dough onto cookie sheet
Bake 8-10 min. Allow cookies to cool on baking sheet 5 min. before transfering to cooling rack.
1 c. sugar
1 c. packed brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. salt
1 1/2 t. ground cinnimon
3 c. quick oats
In med bowl cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. in separate bowl combine flour, baking soda, salt, and cinnimon; stir into creamed mixture. Mix in oats. cover and chill for 1 hour.
Pre-heat oven to 375. Grease cookie sheets. Spoon dough onto cookie sheet
Bake 8-10 min. Allow cookies to cool on baking sheet 5 min. before transfering to cooling rack.
Makes aprox. 2 doz.
Creamy Tomatilla Salad Dressing
This is great with taco salad, a sauce for a taco...anything mexican really.
1 pkg hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer shell/leaf)
1 t. crushed garlic
3/4 bunch cilantro
1 t. cayenne pepper
juice from 1 lime (aprox. 2 t.)
salt and pepper
Blend all ingredients in blender and refrigerate.
1 pkg hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer shell/leaf)
1 t. crushed garlic
3/4 bunch cilantro
1 t. cayenne pepper
juice from 1 lime (aprox. 2 t.)
salt and pepper
Blend all ingredients in blender and refrigerate.
Chicken Stroganoff
4 boneless skinless chicken breast halves
1 T. olive oil
1/4 c. butter
1 med onion chopped
2 garlic cloves minced
1/2 lb fresh mushrooms sliced
2 T. flour
2 c. chicken broth
1 t. salt or to taste
ground pepper to taste
1 t. Worcestershire sauce
1/8 t. paprika
1 t. dried parsley
1 (16 oz) container sour cream
Cube chicken. Season with salt and pepper if desired.
In large skillet add oil and warm over med. heat. a chicken an d lightly brown. Stir occasionally. When browned remove from skillet and set aside.
Melt butter in skillet and onion and garlic. Stir occasionally until the onion has softened. Add mushrooms and cook 1-2 min.Add flour and stir constantly 1 min. Add remaining ingredients except sour cream but include chicken. Bring to boil an simmer 5 min. stir occasionally.
Stir in sour cream heat until warm but do not boil. Remove and serve over warm noodles or rice.
1 T. olive oil
1/4 c. butter
1 med onion chopped
2 garlic cloves minced
1/2 lb fresh mushrooms sliced
2 T. flour
2 c. chicken broth
1 t. salt or to taste
ground pepper to taste
1 t. Worcestershire sauce
1/8 t. paprika
1 t. dried parsley
1 (16 oz) container sour cream
Cube chicken. Season with salt and pepper if desired.
In large skillet add oil and warm over med. heat. a chicken an d lightly brown. Stir occasionally. When browned remove from skillet and set aside.
Melt butter in skillet and onion and garlic. Stir occasionally until the onion has softened. Add mushrooms and cook 1-2 min.Add flour and stir constantly 1 min. Add remaining ingredients except sour cream but include chicken. Bring to boil an simmer 5 min. stir occasionally.
Stir in sour cream heat until warm but do not boil. Remove and serve over warm noodles or rice.
Minestrone
I found this recipe in the local news paper, and my family enjoyed it.
2 T. olive oil
1 med onion diced
2 med carrots diced
1 stalk celery diced
2 med zucchini diced
3 med potatoes diced
1 garlic clove minced
3 c. thinly sliced cabbage
1 can (15 oz) favorite beans rinsed and drained
1 can (15 oz) diced tomatoes undrained
2 cans chicken broth
3 c. water
1/2 t crushed dried rosemary
1/2 t salt
1/2 t. pepper
Grated Parmesan cheese (optional)
1. Heat oil in a large stalk pot over medium heat. Add onion; cook, stirring occasionally. Until softened. About 6 minutes.
2. Add carrots and celery; cook stirring occasionally. 3 min. Add remaining ingredients except cheese.
3. Cover and bring to boil; reduce heat and simmer gently 1-2 hours. Serve with cheese if desired.
2 T. olive oil
1 med onion diced
2 med carrots diced
1 stalk celery diced
2 med zucchini diced
3 med potatoes diced
1 garlic clove minced
3 c. thinly sliced cabbage
1 can (15 oz) favorite beans rinsed and drained
1 can (15 oz) diced tomatoes undrained
2 cans chicken broth
3 c. water
1/2 t crushed dried rosemary
1/2 t salt
1/2 t. pepper
Grated Parmesan cheese (optional)
1. Heat oil in a large stalk pot over medium heat. Add onion; cook, stirring occasionally. Until softened. About 6 minutes.
2. Add carrots and celery; cook stirring occasionally. 3 min. Add remaining ingredients except cheese.
3. Cover and bring to boil; reduce heat and simmer gently 1-2 hours. Serve with cheese if desired.
Subscribe to:
Posts (Atom)