Christmas Morning Strata

This is a family tradition that we borrowed from Lisa and Brian's family. I love it, and we look forward to making it every Christmas morning. Enjoy!

Christmas Morning Strata

8 slices of bread - cut off dark crusts (or as many as neeed to cover pan)
2 c. grated cheese (Cheddar and American)
1-1/2 lb. sausage (hot is best)
4 eggs (I have used 6 or 7 before to make it more eggy)
2-1/4 c. milk
1/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk
Add red and green peppers, mushrooms, onions

• Place bread into a greased 9x13 pan. Top with cheese.
• Brown sausage and srinkle over cheese.
• Beat eggs with milk (2-1/4 c.) and dry mustard. Pour egg mixture over casserole.
• Refrigerate overnight.
• In the morning dilute soup with milk (1/2 c.). Pour over casserole.
• Preheat to 300 degrees. Bake for 1 to 1-1/2 hours.
• Serves 6-7

Pomegranate-Avocado Salsa

This is a beautiful salsa perfect for the holidays.

1 1/3 cups diced, peeled avocados (about 2 avocados)

3 Tablespoons fresh lime juice

2 cups clementine sections (about 6 clementines)

1 cup pomegranate seeds (about 1 med. pomegranate)

1/2 cup thinly sliced green onion

1/2 cup minced fresh cilantro

2 Tablespoons honey

1/2 teaspoon salt

1 jalapeno pepper, seeded and minced

To prepare salsa, combine avocado and juice in medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve with Chips.

Cranberry Salsa

This salsa is seriously SO good! If your making it to take somewhere - make extra for yourself.

1 12 oz. bag of fresh cranberries
1 jalepeno pepper
1/2 bunch cilantro
1/2 - 3/4 cup sugar
juice of 1 lime
3/4 tsp cumin
salt to taste

Combine the above ingredients in a food processer.
Meanwhile, mix together
1/2 cup sour cream
8 oz cream cheese

Spread the salsa mixture over the top of the cream cheese mixture on a platter.

Homemade Tomato Soup

I got this recipe from my teammate Regan. She is a fabulous cook!

Ingredients:
1/2 chopped onion
1/4 cup flour
6 med. tomatoes, peeled & blended (boil tomato for 30 sec. to get peel off)
1 1/2 t. salt
1 t. minced fresh thyme or 1/2 t. dried thyme
1 bay leaf
1/4 cup butter or margarine
2 cups water
1 Tbsp minced fresh parsley
1 t. sugar
1/4 t. pepper

Directions:
In large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, pepper, thyme, and bay leaf. Cover and simmer for 20-30 minutes or until tomatoes are tender. Remove bay leaf before serving.
Yields 4-6 servings
4 W.W. points per serving (about 1 1/2 cups)

*I stuck my tomatoes in my blender before I added them to the soup mixture, that way it was really creamy and not chunky at all.

The BEST Pulled Pork Sandwich and Coleslaw

Coleslaw
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded
Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour
**I didn't use horseradish, I used celery seed in place of it - but I don't know remember how much we used. Eric added it, I would start with 1/2 to 1 teaspoon.**

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:
Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 (16-ounce) bottle ketchup
In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.



Pour all but maybe a cup or so over Pork roast and cook until done, shred. Pour remaining sauce over. OR you can cook your pork then shred, then pour it over - save some out too to pour on after the pork is done right before you bun it.
Put pork on a bun, top with the coleslaw - You have to eat them together it is SO good! It brings out the taste of both pork and slaw

Cilantro Rice

I made this rice with the enchiladas. It is delicious!!!

4 c. water
4 cubes chicken bouillon
1 tsp cumin
2 cloves garlic
6 green onions
1 T butter
6 sprigs of cilantro chopped
2 cups rice

Cook for 20-25 min.

Honey Lime Chicken Enchiladas

These are delicious. We made them last night and my kids loved them

6 T honey
5 T fresh lime juice (one large lime)
1 T. Chili Powder (I used about half this)
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas (I used wheat and they were great)
1 lb shredded Monterey Jack Cheese
16 oz Green Enchilada Sauce
1 c Heavy Cream

Mix first 4 ingredients and toss with shredded chicken. Let marinate for about 1/2 hour or longer. Pour about 1/2 c. enchilada sauce on the bottom of a 9X13 dish. Fill tortilla with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix remaining enchilada sauce with cream and leftover marinade (if any). Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. until brown on top.

Enjoy

Avocado Lime Salsa

1 pkg of Italian Salad Dressing, made according to package directions
2 avocados, peeled and diced
4-5 roma tomatoes, diced
1 can white corn, drained
1 can black beans, drained
1/2 bunch cilatro, washed and chopped
2-3 limes squeezed
7 green onions

Mix salad dressing in a large bowl. Place all remaining ingredients in salad dressing and toss. Serve.

My neighbor made this for me, now I am obsessed. It is way good. She got the recipe from Good Things Utah.

Big Bird: Jumbo Turkey, Spinach, and Herb Burgers

Big Bird: Jumbo Turkey, Spinach, and Herb Burgers

with Mushrooms and Swiss

I found this recipe in my Rachael Ray cookbook. We had it tonight for dinner, and it was really yummy. Next time I make it I will add smaller portions of parsley and spinach.

Ingredients:

1 10-oz box frozen chopped spinach, defrosted (I used fresh spinach)

2 pounds ground turkey breast (you could also use ground chicken)

1 shallot, finely chopped

2 tablespoons Dijon mustard, plus some for slathering on the rolls

10 leaves of fresh basil, shredded or torn

3 tablespoons fresh flat-leaf parsley (a handful), chopped

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

20 white button mushrooms, thinly sliced

2 garlic cloves, chopped

1/2 cup chicken stock

4 slices Swiss cheese

4 Hamburger buns, split and toasted

lettuce

tomato

Directions:

Preheat a large nonsick skillet over medium-high heat.

Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the turkey, shallots, 2 tbps of Dijon mustard, basil, parsley, salt and pepper. Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.

Preheat a second medium-size skillet over medium-high heat with 2 tbsp of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the chicken broth and cook until the pan is almost dry, about 2 minutes.

Top the big-bird burgers with the mushroom topping and the Swiss cheese. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.

Slather the tops of the buns with a little mustard. Place the burgers on the bun bottom and top with lettuce and tomato.

I served it with a pickle wedge, and corn on the cob. Enjoy!

Aloha Chicken Sandwich

I did not take pictures of this, but I did get it off favorite family recipes if you want to check it out.

4 Chicken breasts
1 bottle teriyaki sauce
3/4 cup brown sugar
4 slices deli ham
1 can sliced pinapple ( or you can use fresh )
4 slices pepper jack cheese
hamburger buns

1. Pound out chicken breast
2. Combine teriyaki sauce and sugar, stir until sugar is dissolved
3. add half the mixture to the chicken and marinate 3-4 hours
4. Seperate the remaining sauce in two bowls. ( so not to contaminate ) one for pineapple and the othr fo the chicken
5. Grill everything - chicken and the pineapple and the ham. Brush teriyaki sauce on the chicken, pineapple and ham.
6. Place buns on the grill with cheese, and grill until cheese is melted.
7. Assemble chicken, pineapple, and ham onto buns
8. Enjoy! These are really good!

Turkey Burgers

Ok, I watch Oprah sometimes - who does not? She ( well she had someone else do it for her ) made these turkey burgers a few years back. I just made them again and they really are good if you like turkey - even if you don't I think you might like them.
The chutney you can find in the "ethnic" section of the grocery store.
I just did this first part I did not do the second part with the raisins etc... so if some one else does let me know how that taste.

Mar-a- Lago Turkey Burger

¼ cup scallions, thinly sliced
½ cup celery, finely chopped
3 granny smith apples, peeled and diced
1/8 cup canola oil
4 lbs. Ground turkey breast
2 Tbsp. Salt
1 Tbsp. Black pepper
2 tsp. Chipotle Tabasco
1 lemon, juice and grated zest
½ bunch parsley, finely chopped
¼ cup Major Grey’s Chutney, pureed

Saute scallions, celery and apples in oil until tender. Let cool
Place turkey in a large mixing bowl. Add sautéed items and remaining ingredients.
Shape into 8 oz. Burgers Refrigerate 2 hours
Season turkey burgers with salt and pepper.
Grill each side 7 minutes or until meat is thoroughly cooked let sit 5 minutes
Serve with a side of Mar-a-Lago Pear Chutney on your favorite toasted bread, pita or hamburger roll

Chutney
1 Anjou pear, peeled and diced
½ tsp. Cinnamon
1 tsp sea salt
1 ½ cups Major Grey’s Chutney
¼ cup dried currants or raisins.

Preheat oven to 350 degrees
Toss the diced pears with the cinnamon and salt. Bake on parchment lined cookie sheet for 10 minutes.
Cool and mix the chutney and currants or raisins.

Pizza Factory (ish) Breadsticks

They say these are the copy cat version of the Pizza Factory Breadsticks. They are pretty close - and really good.

1 ½ cups warm water
2 Tbsp. Suger
1 Tbsp. Yeast

let sit 5 min then add:

3 ½ cups flour
1 tsp. Salt

Mix until smooth let raise 10 minutes. Roll out dough into a large square on a floured surface.
Brush with butter mixed with garlic sprinkle with kosher salt.
Fold in half, and cut into 1” strips. Twist and place on a cookie sheet
Let sit 15-20 minutes. To raise.
Bake at 400 for 20 minutes
Immediately after baking brush with more garlic butter, kosher salt and sprinkle on parmasean cheese.

new dinner posts

My new thing is to try new dinner recipes. Please keep posting them... I am really using them... and my family is loving them....

Chicken and Broccoli

I should tell you that this is a family favorite:
Cooked 4-5 Chicken Breasts
2 cans Cream of Chicken Soup
1 cup of Mayo
a drop of lemon juice
30 oz of frozen broccoli
1 cup chreddede cheese
Saltine crackers

Cook and slice the chicken breasts
Cook and steam the Chopped Broccoli
Mix in a heated pan: 2 cans of cream of chicken soup, may and lemon juice and 1 cup of cheese, heat until blended

in a 13x9 put the broccoli, then the chicken shredded, then add the sauce and crated cheese on top and crush saltine crackers over the top. Cook at 350 for about 30 minutes..

Regular Dip

So everyone has asked me to post this. It's basically Nana dip:
Sour Cream
Mayo in equal sizes
Dill Weed
Bon Appetite
Chopped Onions

I use equal amounts of sour cream and mayo then add the bon appetite and dill weed to taste (about of each bottle) and chop green onions (about 4-5) and serve as a dip in a relish tray with carrots, celery, and cucumbers. Yumm Yumm...

Heidi's Cheater Pulled Pork

One 5-6pd boneless pork butt. Sprinkle with BBQ dry rub (any dry BBQ seasoning) Lot's of it!!

One bottle of liquid smoke and BBQ Sauce...any. Buns.

If you can't find a boneless pork butt, have the butcher take the bone out. I've done this.

Cut pork into 2-3" pieces, the bigger the better. Put meat in a plastic bag and tons of BBQ rub and work the rub onto the meat. Put in frig all night. Then take meat the next morning out of frig and put into crock pot. Sprinkle with salt, pepper and more BBQ rub. Pour in bottle of liquid smoke. Cook on low for 10 hrs. or high for 5 hrs. When done, pull apart with fork. Slap some on a bun and pour BBQ sauce over the pork and enjoy!!

The BEST Chocolate Chip Cookies EVER!!!

This cookie recipe is a family favorite. I have recently become obsessed with making these cookies at least twice a month. They are delicious, and we all have put our own spin on the recipe in order to make it even more delicious. I will post the original recipe, along with the adjustments that people have made.
*I have to let you all know that Matt is very upset with me for posting this recipe. He thinks that we could make a fortune selling these cookies, and he wants to keep the recipe a secret. Honestly, I think we got the recipe off a package of chocolate chips, but who knows. Sorry baby . . . the secrets out.*

Original Recipe:
3/4 cup brown sugar
3/4 cup white sugar
1 square butter flavored Crisco
6 tsp. water
*Mix this all together until it is creamy.

Keep mixer going while you add the following ingredients.
2 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
*Scrape the sides before adding flour.

3-4 cups of flour - add slowly 1/2 cup at a time with mixer running the whole time.
Milk Chocolate Chips

Bake at 350 degrees for 12 minutes.
Makes about 3-4 dozen.

*Cooking time could depend on your oven. My cookies are really soft when I pull them out of the oven, but I let them cool immediately after cooking on a wire rack.

Mandy's variations:
I add 1 cup of white sugar and 1 cup of brown sugar instead of 3/4 cup.
I cut the flour down to 2 1/4 cups. The cookies are much thinner and stay soft longer.
(Matt loves them this way)

Trish's variations:
Trish uses all brown sugar instead of 1/2 and 1/2.

Birthday Cookies

Birthday Cookies

1box cherry chip cake mix
2 eggs
1/2 cup oil
1 tsp. baking powder

mix and put on cookie sheet. Bake 350 x 10 min.

Spread frosting in the middle of two. Very yummy.

Avocado Chip Dip

Avocado Chip Dip
This recipe I got from my friend and it is so yummy and easy to make . I have been making it a lot lately. All the ingredients are very healthy.

Diced Avocado I usually do about 3-4 depending the size of bowl you are making.
Red onion diced small
Cilantro diced
Tomatoes diced usually about 3-4 also.
3-4 lime juice just squeeze over entire ingredients and mix.
Optional corn if you want.

Nana's Salsa

Ingredients

• 2 large cans petite tomatoes (diced)
• 1 medium white onion chopped finely
• 1 bunch of cilanto, chopped
• 1 small lime
• couple cloves of garlic
• 4-5 jalepenos chopped finely
• 1-2 teaspoons worchester sauce
• 3-4 teaspoons red wine vinegar
• salt

In a large bowl dump out the 2 cans of store bought tomatoes. Add the chopped onion and chopped cilantro and crushed garlic. Slice the lime and squeeze into the bowl. Add worchester sause and red wine vinegar. Chop and add the jalepenos, 3-4 first then add another if needed, depending on how hot they are. Add salt to taste and blend well. You can pour this into a food processor and pulse for a second or two, to make it a little finer if you would like.

Six Can Chicken Tortilla Soup

Ingredients

• 1 can whole kernel corn, drained
• 1 can chicken broth
• 1 can cream of chicken
• 1 can black beans, drained and washed
• 1 can diced tomatoes with green chile peppers
• 1 can chunk chicken (I use a rotiserie chicken and shred the meat instead)

Pour in a stock pot or large pan, and simmer over medium heat. Add seasoning to taste. Doctor it up to your taste. I add cummin and chili powder and garlic powder. You can add a chopped onion also. I usually double the receipe especially when using a rotiserie chicken otherwise you have too much chicken. Serve with grated cheese and a drop of sour cream.

Cake Pops

Very Easy Dessert -

Pick your favorite cake ( I did chocolate and lemon for these )

1.Follow the directions and bake the cake.

2. Let cake cool completely

3. Add 1 - 1 1/2 cups frosting

4. Mix in with the cake using a fork ( or wash your hands and use your fingers )

5. Make a batter - kind of like play dough. but it needs to be farely cakey not so much gooey.

6. Freeze for a little while just until its set up enough that you can take a mini ice cream scoop - or a cookie scoop I guess is what it is, and scoop out balls.

7. Freeze

8. put sticks in ( however if your freezer has room I'd put the sticks in first - then freeze )

9. Dip in melted chocolate and sprinkles

10. let set up ( you may need to put back in fridge )

You have to kind of work fast so the melted chocolate doesn't cool, I do about 10 at a time for this reason.

I think a few other good flavors to try would be carrot cake and cream cheese frosting, or strawberry cake and strawberry frosting - just a few ideas

Go to Bakerella.com ( I think - it could be a blogspot? ) for more ideas and probably better directions

Spring Roll-ups

Spring Roll-ups:
Chicken Breasts (each chicken breast will make 2 roll-ups)
Sliced Ham (1 slice for each roll-up)
Sliced Provolone (1 slice for each roll-up)
Asparagus (3 spears for each roll-up)

Directions:
1. Halve chicken horizontally (similar to filleting) and pound flat. Season chicken with salt and pepper (on both sides).
2. Heat skillet with extra virgin olive oil (medium/low heat).
3. Take chicken, slice of ham, slice of provolone and 3 spears of asparagus and roll tightly together. Place chicken roll-up seam-side down in skillet.
4. Let the chicken cook on the seam-side down for about 5-7 minutes, or until the bottom is browned and sealed together.
5. Flip the chicken to allow it to cook on the top side for 5-7 minutes. If the chicken starts to unroll, I usually stick a toothpick in the roll-up to make it stay closed until it is finished cooking.
(If you feel like the pan is too hot and the chicken is burning, add a little water to the skillet)
6. (optional) Top the roll-up with a hollandise sauce or a light gravy. I chose not to do that this time to save on calories.
Enjoy!

(Each roll-up is 8 w.w. points)

French Dip Sandwiches and Baby Bok Choy

Sorry the picture isn't that great. I tried to turn it, but it wouldn't work.

French Dip Roast:
1 large onion, sliced
3-lb roast (we used tri-tip roast)
1/2 cup water
1 pkg. dry au jus gravy mix
2 cups beef broth

Directions:
1. Place onion in slow cooker. Add roast.
2. Combine water and gravy mix. Pour over roast.
3. Add enough broth to cover roast.

We bought rolls from Harmons and put horseradish and provolone cheese on the top of the sandwiches.

Baby Bok Choy:
If you've never had bok choy, you need to try it. It is in produce section in the grocery story. It is very similar to cabbage and can replace cabbage in any recipe. They have regular bok choy, and baby bok choy. I like the baby bok choy better because it is easy to eat and cook. It is VERY good for you!

Cut off the very end of the baby bok choy and clean. Just steam bok choy either in a veggie steamer or in a pan with water. It only takes about 3 minutes until it is cooked. It should be soft but still a little crunchy. Top with soy sauce. Enjoy!

Zuppa Toscana

16 oz. Hot Italian Sausage

1/2 lb center cut bacon, chopped

4 cups water

20 oz. chicken broth

2 large red potatoes

3 cloves garlic, crushed

1 medium onion

2 cups chopped kale

1 cup whipped light whip cream

1. (do this for both sausage and bacon - I however used the real bacon you can buy at the store already done ) In a skillet over medium-high heat, brown sausage ( and bacon) drain, and set aside.

2. Place remaining ingredients (except for kale and cream) in a pot, simmer over medium heat until potatoes are tender.

3. Add remaining ingredients; season with salt and pepper

Wheat Bread

1/4 cup warm water

1 Tbsp yeast

1/2 tsp sugar

Mix and set aside to add to mixture

In kitchen Aid or Bosch mix

3 cups warm water

1 tbsp salt

3/8 cup sugar

1/4 cup oil ( I use olive oil)

add 2 cups white flour and 1 cup wheat flour and yeast mixture.

Mix for about 10 minutes

Add additional 3 cups wheat flour. Mix. I usually have to add about 1 cup more of wheat flour to get correct texture.

divide into two loafs.

let rise about 30 min.

cook on 350 for 45 minutes.

Creamsicle Cupcakes with Tang Buttercream

Orange Cupcakes

Makes about 24 cupcakes

Ingredients:

1 cup orange juice (made a bit stronger than usual)

1 tsp. orange extract

2 tsp. orange zest (chopped to a paste)

3 cups flour

4 tsp. baking powder

1 tsp. salt

1 1/4 cups granulated sugar

3/4 cup unsalted butter (softened)

3 eggs (separated)

1/8 tsp. cream of tarter

1. preheat oven to 375 degrees F. Prep muffin tins with cupcake liners

2. Combine orange juice, extract and zest. Set aside.

3. In medium bowl, combine flour, baking powder, and salt. Set aside.

4. Beat unsalted butter, and sugar until light and fluffy.

5. Add egg yolks one at a time, until fully incorporated. Scrape down bowl.

6. Add in flour mixture alternating with orange juice mixture, just until fully incorporated.

7. In separate bowl (I prefer metal) beat egg whites with cream of tarter until stiff peaks form, but before the whites turn dry...they should be shiny still, but when you lift the whisk, the peak should just bend.

8. Gently fold the whites into the cake batter.

9. Fill cups 1/2 full.

10. Bake for about 20 minutes until they rise just above the edge and look golden brown on the top. When you touch one in the center of it, it should spring back nicely.

Tang Buttercream

Ingredients:

1/2 Cup Tang Powdered drink mix

1 1/2 Cups heavy cream1 lb. unsalted butter (softened)

1/2 lb. salted butter (softened)

1/2 pkg. french vanilla instant pudding mix

1 cup (or more to suit your tastes) powdered sugar

1. In easy to pour container, combine the Tang and heavy cream, set aside.

2. Beat the butter until soft.

3. Add the pudding mix and beat until light and fluffy.

4. Slowly add in Tang mixture, little bit at a time to avoid splash ups. Get it all in there though.

5. Slowly add the powdered sugar. Beat the hell out of the buttercream until it is light and fluffy and silky smooth.

These cupcakes are SO good! I got them from my friends blog fieldsofcake.blogspot.com

I do not use as much butter in the frosting as she does I use maybe 3 cubes of salted butter just because thats what I usually have on hand. I will add the 4th cube if it doesn't look like there is enough.

The cupcakes are filled with the buttercream as well. All you do is make a hole in the top of the cupcake. Pipe the frosting in. Put the cake hole back on top.

Tortellinin Spinach Salad with Balsamic Tomato Vinaigrette

20 oz. package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz. ) bag of dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup diced red onion

Dressing:
9 Tbsp. balsamic vinegar
4 cloves garlic, minced
1 1/2 tsp. dried oregano
1 1/2 Tbsp. tomato paste
salt and pepper to taste
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a tsp of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then slowly add olive oil and blend until completely combined.
Pour over salad.

Pizza / Spaghetti Sauce

I got this recipe from my sister-in-law, its actually for homemade pizza sauce but I think it makes great spaghetti sauce too.

1 1/2 lbs. lean ground hamburger

2 cans tomato sauce

1 shredded onion

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. basil

1/2 tsp. oregano

Brown the hamburger with the onion. Drain.

Add the tomato sauce, salt, pepper, basil and oregano. Let simmer on stove - the longer it simmers the tastier it gets.

I also add brown sugar to the sauce. I don't know exactly how much I do not measure but probably 1-2 Tbsp. approx. This really gives the extra goodness - I think anyways.

Creamy Chicken Noodle Soup

2 chicken breasts

2 quarts water

2 tsp salt.

Cook chicken until tender. Remove from broth and set aside to cool.

add to broth: and cook until tender

3 carrots chopped

2 large celery stalks chopped

1 chopped medium onion

1/4 tsp pepper

1/4 tsp sage

1 Tbsp. dried chopped parsley

1/4 tsp poultry seasoning

1 tsp celery salt

add:

3 cups uncooked egg noodles

1/4 cup butter

when noodles are cooked, thicken with:

1/4 cup flour

1 can evaporated milk

add shredded chicken last.

Enjoy!!

I usually don't add the butter or the entire can of evaporated milk, and I use chicken stock a lot for the broth. I like the flavor of it better.

Homemade Oreo Cookies

ingredients:

2 boxes Devil's food cake

1/2 cup shortening or 2/3 cup oil

4 eggs

1 tsp vanilla

Mix together, roll into 1 inch balls. place on cookie sheet and flatten with a drinking glass that has been dipped in sugar. Bake 350 for about 10 minutes.

Cool on pan or cooling rack. Frost with cream cheese frosting and put two cookies together to make an oreo.

You can make your own frosting or you can use store bought. To make your own:

8 oz cream cheese (Softened)

1 tsp vanilla

1/2 cup butter

2 cups powder sugar.

Enjoy!

Baby Potato Side Dish

Last night I made pork chops and needed a yummy side dish to add along with it. These potatoes were really good.

Ingredients:
Baby Red Potatoes
Italian Flat Leaf Parsley (finely chopped)
Butter

Directions:
Boil your potatoes until they are tender but still firm.
Pour them into a strainer to get all the water out, and put them back into the hot pan.
Add 1-2 tablespoons of butter (depending on how many potatoes you make), and a handful of parsley into the pan.
Close the lid and let the butter melt. Once butter is melted stir it all together. At this point you can tell if you want to add more parsley or not.
Season with salt and pepper. Enjoy!

Yummy Salad Dressing

Matt and I always make this dressing everytime we make a salad. It is really good, and easy. (Also, it is zero points on Weight Watchers.)

Ingredients:
Soy Sauce
Rice Vinegar
Extra Virgin Olive Oil
Lemon Juice
Lemon Pepper

Directions:
Drizzle soy sauce, rice vinegar, and extra virgin olive oil over your salad. Squeeze a little fresh lemon juice over the top and sprinkle lemon pepper. Toss and enjoy!

Chicken Crescent Wreath

A good little spin off something that I have been making for a long time. We like this recipe a lot better and it looks pretty (well it would look prettier if my pan was prettier).

Ingredients:

2 tubes (8oz each) refrigerated crescent rolls

1 cup shredded co-Jack cheese

1 can cream of chicken soup

1/2 cup chopped fresh broccoli

1/2 cup chopped sweet red peppers

1 cup cubed cooked chicken

Arrange crescent rolls on a 12 inch pizza pan forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.

Yield: 6-8 serving

My kids loved this and Tyler loved the broccoli and red peppers. I made a hollandaise sauce to go over it since my husband loves sauces, but I ate it without the sauce to save on calories and it is DELICIOUS!!! I also didn't have a round pizza pan so I made it on my jelly roll pan and I had to watch the time. It cooks faster than on a pizza pan.

Taco Soup

This is great on a cold night and it is EASY!!!

Ingredients:
1 lb hamburger
1 med. onion
1 can kidney beans (undrained)
1 can string beans (undrained)
1 can crushed tomatoes (undrained)
1 can corn (undrained)
1 can tomato sauce
1 pkg taco seasoning (i usually just sprinkle some over the hamburger)

Cook your hamburger with the onion. Pour all other ingredients in a crock pot add hamburger when cook through. Let cook together for a couple hours on low heat.

Serve with Frito's/taco chips, sour cream, and cheese. We also make corn bread to eat with it.

Enjoy!!!

Sweet and Sour Chicken

This is my kids favorite meal. I make this sauce for chicken as well as meatballs, but you could use it for any sweet and sour dish.

Sauce:
1 1/2 cup Chicken broth
3/4 cup ketchup
3/4 cup white vinegar
2 cups sugar
3 T. soy sauce
3 T corn starch (I don't use all the corn starch if my chicken or meat is breaded. I cut it in half)

I buy breaded chicken from the deli and place in a cooking dish. Pour as much sauce as you like over it and bake on 350 until done (usually 1 hour to 1 1/2 hours.) Serve over rice or ham fried rice.

If you don't have breaded chicken, you can bread your own by cutting up your chicken and dipping in egg then flour. Fry in a small amount of oil until golden brown.
Enjoy!!!
Sorry I didn't take a photo last night when we made it. I will add one next time I make it.

Everyday Italian

I was watching Food Network yesterday and saw a recipe that looked yummy and easy, so I tried it. Matt loved it, and it is totally something I would make again.

She called it Fusilli alla Caprese.

Ingredients:
1 pound pasta (I used riccioli, but she used fusilli - any kind will do)

3 tablespoons extra virgin olive oil (just coat the bottom of your pan)

2 cloves garlic - minced

3 cups cherry tomatoes - halved

1/2 cup fresh basil - chopped

8 ounces fresh mozzarella, cubed (make sure to buy the soft, fresh mozzarella)

salt and pepper


Directions:
Bring water to a boil for pasta. Cook pasta until slightly tender. It will finish cooking in the tomato mixture.

Heat oil and garlic in large skillet until you can really smell the garlic (don't let it burn). Add tomatoes to oil and garlic mixture. Heat tomatoes on medium low heat until they start to soften. Once soft, smash tomatoes with a fork to create a sauce with the oil and garlic.

Turn to low heat. Add pasta to tomato mixture. Add chopped basil and cubed mozzarella to the mixture as well. Toss around the skillet to mix everything together. Let sit in skillet on low for a few minutes to let the mozzarella melt a bit.

Total cooking time: about 20 minutes.

Serve with french bread. Enjoy!!