tag:blogger.com,1999:blog-43496441084933549562024-03-13T01:10:49.105-06:00Our RecipesFamily Recipeshttp://www.blogger.com/profile/09656573181595917192noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-4349644108493354956.post-71793849611335623282010-10-06T13:55:00.005-06:002010-10-06T15:10:39.140-06:00Baked lemon spaghetti...<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFWg81uss0PdkLOEK214pNSZIoeTa8Xf6Nb2JebgtPSPa7O17BQQelIFfDaV8d-hDMgtZrs4FWsxlWFVwEfzqmdZ0Fpr71MmDD0BRCNhDmY0JLwSQePbAyt4Vgquu8HD7BmQbqXRIzYqJ/s1600/20101005_0629.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFWg81uss0PdkLOEK214pNSZIoeTa8Xf6Nb2JebgtPSPa7O17BQQelIFfDaV8d-hDMgtZrs4FWsxlWFVwEfzqmdZ0Fpr71MmDD0BRCNhDmY0JLwSQePbAyt4Vgquu8HD7BmQbqXRIzYqJ/s400/20101005_0629.jpg" alt="" id="BLOGGER_PHOTO_ID_5525028553857011826" border="0" /></a><br /></div>Another simpler yet still so yummy lemon spaghetti. This is a combination of the the Rachel Ray lemon spaghetti that I posted on the blog, Pioneer Woman's Baked Lemon Spaghetti and a recipe that my old hair girl gave to Kim (confused...good) So grab your micro planer if you have one and lets make dinner!!<br /><br />Spaghetti<br />Butter (PW's recipe used 4 Tbsp I used 1)<br />2 Tbsp Olive Oil<br />Garlic, minced (to liking)<br />Red pepper flakes (to liking or leave out)<br />1 lemon, juiced and zested (be sure to zest first!!)<br />2 cups Sour cream<br />1/2 tsp salt (or more to taste)<br />Parmesan cheese, to liking<br />Chicken, cooked and shredded (if wanted)<br /><br />Preheat oven to 375. Boil water and cook spaghetti until al dente (sounds so professional). In a skillet, over LOW HEAT melt butter with olive oil. When butter is melted, add minced garlic, red pepper flakes and saute for a few minutes. Turn off heat and squeeze lemon juice into pan. Add sour cream and stir mixture together. Add lemon zest and salt. Pour mixture over spaghetti, add cheese and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes then uncovered for additional 7 to 10 minutes. When you remove it from the oven, squeeze a little more lemon juice over the top, top with more cheese and let sit for a few minutes before serving.<br /><br />YUMMY!!!Karen & Benhttp://www.blogger.com/profile/12292220143544269519noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-16327043823754729302010-09-30T20:39:00.002-06:002010-09-30T20:55:22.375-06:00Sesame Thai Noodle Stir FryOur Relief Society had a Thai cooking night. This is one dish that was made, which I made tonight for Scott, Amy and John. Everyone really liked it, but I forgot to take a picture (I'm not too good at downloading them anyways). It makes a one dish meal, just stir it all together before serving in a very large bowl... yummy, but don't serve to anyone with a peanut allergy!<br /><br /><span style="font-weight:bold;">Sesame Thai Noodle Stir Fry</span><br /><br />SAUCE:<br /><br />1/4 cup creamy peanut butter<br />3 T. seasoned rice vinegar (I used plain rice vinegar)<br />3 T. Soy Sauce<br />1 T. brown sugar<br />1 T. minced fresh ginger root <br />1 . sesame oil<br />1 clove garlic, minced<br />juice of one lime<br /><br />Sir fry meat (steak, chicken or shrimp) that has been cut in bite size pieces (will add to other mixtures at the very end... I have three frying pans going at once).<br /><br />Matchstick carrots (I used one small package)<br /><br />Cabbage slaw (one small package)<br /><br />bean sprouts (I didn't have these)<br /><br />Red pepper chopped<br /><br />Green onions chopped (I just used one onion diced)<br /><br />Celery chopped<br /><br />Pea pods<br /><br />Mushrooms sliced<br /><br />Anything in the fridge your family likes or dislikes (I used small zucchini and broccoli)<br /><br />Add cooked chow mein noodles or angel hair pasta (cooked) I used about 1/2 lb. package of angel hair pasta.<br /><br /><br />Stir fry vegetables, starting with those that take the longest to cook with oil. Cook until crisp tender or how you like them.<br /> <br />Saute onions and mushrooms in a small fry pan with small amount of oil.<br /><br /> Toss all together (pasta, meat, vegetables). Top with crushed roasted peanuts and fresh cilantro.<br /><br />YUMPatriciahttp://www.blogger.com/profile/07074378124589519848noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-30116272647647227262010-09-23T21:12:00.007-06:002010-09-23T21:30:06.161-06:00Mrs. Ophelia's Icing<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTlF7atGtP6y1EPFPwLu7-qKYOdWCjh7DMt7ABbdwOppuhSbvV52e00a_jDrE3OteF1UeXOyx9rIQ-cWw7e_od_5ATbenYQ7sil41Ue_-o7Oc0an7rbXdoz6wbq96xoRyMf2hyphenhyphen5MssRI/s1600/April+2009+054.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5520313974150256930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTlF7atGtP6y1EPFPwLu7-qKYOdWCjh7DMt7ABbdwOppuhSbvV52e00a_jDrE3OteF1UeXOyx9rIQ-cWw7e_od_5ATbenYQ7sil41Ue_-o7Oc0an7rbXdoz6wbq96xoRyMf2hyphenhyphen5MssRI/s320/April+2009+054.jpg" /></a> Top of cake</div><div align="center"></div><div align="center"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUSf_nCs3dax_hOzlv1valJCH7NP74VtY57ySbb-dcZmJ3UmBxfNDSg5uJT2OrarCB8d69U8OXy2hh97KVqMuQALVGjBPQLNNHrqsCgnNNVwuCa3O8gtR9qilT23ce38O6yiV_cdoEcc/s1600/Copy+of+April+2009+058.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 226px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5520313962894749938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUSf_nCs3dax_hOzlv1valJCH7NP74VtY57ySbb-dcZmJ3UmBxfNDSg5uJT2OrarCB8d69U8OXy2hh97KVqMuQALVGjBPQLNNHrqsCgnNNVwuCa3O8gtR9qilT23ce38O6yiV_cdoEcc/s320/Copy+of+April+2009+058.jpg" /></a> The finished product (with my apprentice looking on)<br /><br /><strong>Recipe</strong><br />1 c. shortening<br />1 1/2 tsp. vanilla<br />1/2 tsp. almond extract<br />4 1/2 c. powdered sugar<br />3-4 Tbsp. milk<br /><br />Beat shortening, vanilla, and almond on medium speed for 30 seconds.<br />Add 1/2 of the sugar, 2 Tbsp. milk. Blend together.<br />Gradually add the rest of the sugar and milk until you get to the desired consistency.<br />This will cover the same amount of cake as the regular tubs of frosting,<br />but it tastes so much better.<br /><br />You will end up with deliciously white icing which can be dyed to any color.<br />For G's cake, I used Wilton's food gel in the little pots. I also doubled the recipe.<br />I find the colors are brighter than with the regular food coloring.<br /><br />This icing is also good on sugar cookies.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxBz0eO9xc-935e5lFfvpIxCQjnFHBBAT4Uxg66d8Y0EnAfYUvJ8NYWB00iUW0zKdh2t98HFgoxFswjvrrf-EyOotbqBw55NQAttTvovBBTgdHhtE0xnM_AEGh9KT6ObXynZx8FKXd2M/s1600/April+2009+069.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5520313961192722850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxBz0eO9xc-935e5lFfvpIxCQjnFHBBAT4Uxg66d8Y0EnAfYUvJ8NYWB00iUW0zKdh2t98HFgoxFswjvrrf-EyOotbqBw55NQAttTvovBBTgdHhtE0xnM_AEGh9KT6ObXynZx8FKXd2M/s320/April+2009+069.jpg" /></a> Leaning Tower of Pickett<br /><br />Okay, I obviously didn't put enough support dowels in my cake!<br />Luckily, it didn't affect the taste. :)<br /><br /></div>GRITShttp://www.blogger.com/profile/16702404457623950235noreply@blogger.com3tag:blogger.com,1999:blog-4349644108493354956.post-48531907109457387272010-09-12T20:39:00.004-06:002010-09-12T21:00:56.969-06:00Zucchini Brownies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRDddKMS7fKqxOJE2J364JVeZ9MuFP63z1TCgieLajZgHWsvqxZR4SoYqQonM_GiAVLLCOWGN4Ovm9ywPu1TKzujgd19hF_h5ajn3ko-iKhyphenhyphen0cmb2wwtXImY3Kr4uSyjmzoJebng8-Q8/s1600/August2010+046.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516227522851893666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRDddKMS7fKqxOJE2J364JVeZ9MuFP63z1TCgieLajZgHWsvqxZR4SoYqQonM_GiAVLLCOWGN4Ovm9ywPu1TKzujgd19hF_h5ajn3ko-iKhyphenhyphen0cmb2wwtXImY3Kr4uSyjmzoJebng8-Q8/s320/August2010+046.jpg" /></a> All I can say is, "YUM!!!" Hope you enjoy them, too.<br /><br /><br />2 c. flour<br />1 tsp. salt<br />1 1/2 tsp. baking soda<br />1/3 c. unsweetened cocoa powder<br />1 c. white sugar<br />1/2 c. brown sugar<br />2 eggs<br />2 c. grated zucchini<br />1/2 c. vegetable oil<br />1 tsp. vanilla<br />1 c. chocolate chips (optional, but not really)<br />1 c. peanut butter chips (optional, but not really)<br /><br />1. Preheat oven to 350*. Grease 9 x 13 inch baking pan.<br /><br />2. In a large mixing bowl, mix together flour, salt, soda, cocoa, and sugars. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in chocolate and peanut butter chips.<br /><br />3. Bake for 30-35 minutes in preheated oven. Cool in pan and then enjoy.<br /><br />*Variation: Bake in 10 x 15 inch jelly roll pan for 20 minutes.<br />You could use 1/2 c. chopped walnuts in place of chocolate chips, but why?</div>GRITShttp://www.blogger.com/profile/16702404457623950235noreply@blogger.com3tag:blogger.com,1999:blog-4349644108493354956.post-8032101425222453182010-01-25T07:35:00.000-07:002010-01-25T07:38:13.094-07:00Best Potato Rolls I've Ever MadeColleen's Potato Crescent Rolls <br />By: Colleen Wollenberg <br />"Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety."<br /> <br /> <br /><br />Customize » <br /><br /> <br />Rating: Read Reviews (128) <br />Rate/Review | 4,652 people have saved this <br /><br />Add to Recipe Box <br /> <br /><br />30 Min<br />Cook Time:<br />30 Min<br />Ready In:<br />9 Hrs 40 Min (I did not refrigerate on Thanksgiving 2009)<br /><br /><br /><br />Ingredients<br />2 potatoes, peeled and cut into 1 inch cubes <br />1 (.25 ounce) package active dry yeast <br />1 1/2 cups warm water (110 degrees F/45 degrees C) <br />2/3 cup white sugar <br />2/3 cup shortening <br />2 eggs <br />1 1/2 teaspoons salt <br />6 1/2 cups all-purpose flour <br />1/4 cup butter, melted <br /><br />Directions<br />Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. <br />In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. <br />When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days. <br />Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). <br />Bake in preheated oven for 15 to 20 minutes, or until golden brown. <br />Nutritional InformationPatriciahttp://www.blogger.com/profile/07074378124589519848noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-61727641082304078272010-01-12T14:28:00.003-07:002010-01-12T14:44:01.558-07:00Chicken Roll-ups<div style="text-align: center;">PHOTO COMING SOON!!<br />Contributed by Karen<br /></div><br />1 package crescent rolls<br />3-4 oz cream cheese, softened<br />2 green onions, chopped<br />1 1/2 - 2 cups cooked chicken, cubed<br />Sliced mushrooms (to liking)<br />2 cups breadcrumbs<br />1/2 tsp salt<br />1/2 tsp pepper<br />1/2 tsp dried sage<br />1/2 cube melted butter<br /><br />Mix cream cheese, onions, mushrooms and chicken together. Set aside. Mix together breadcrumbs, sage, salt & pepper. Set aside. Separate crescent rolls, scoop chicken mixture onto rolls and roll up (starting at the big end). Dip in melted butter and roll in breadcrumb mixture. Bake on greased cookie sheet, at 350 for 20-25 minutes or until rolls are brown.<br /><br />Karen's comments:<br /><ul><li>I know that there are other recipes for chicken rolls-ups...some people call them chicken pillows, but this is the one that my Mom uses and therefore is the BEST and the one that I think most of us "Pickett's" like!! </li><li>I like to make chicken & breadcrumb mixture in the morning and then at dinner time roll them up and bake them, but that only happens if my morning/kids/stars align!!</li><li>The mushrooms and green onions can be left out. </li><li>If your chicken mixture looks to "dry" add more cream cheese.</li></ul>Karen & Benhttp://www.blogger.com/profile/12292220143544269519noreply@blogger.com2tag:blogger.com,1999:blog-4349644108493354956.post-64656321423782627682010-01-08T13:02:00.008-07:002010-01-12T14:47:52.298-07:00PW's French Breakfast Puffs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0D34m8rCGUcqHOhNXpANUGfDVbN-TcUBM6oLD4rxKAMmMYwNCrhZFk_l-IsGiJC2wTkxzB1woJkUyqwSMGZs2tyYaKaADZaaISO_jL9hsUUfVZ3cgBv6xPRwX2N4uo3vgdxXhOPa4yk/s1600-h/100_4091%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0D34m8rCGUcqHOhNXpANUGfDVbN-TcUBM6oLD4rxKAMmMYwNCrhZFk_l-IsGiJC2wTkxzB1woJkUyqwSMGZs2tyYaKaADZaaISO_jL9hsUUfVZ3cgBv6xPRwX2N4uo3vgdxXhOPa4yk/s320/100_4091%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5424463734760518146" border="0" /></a>So yummy!<br /></div><br />OK...those of you that know the Pickett Girls know how much we love The Pioneer Women (we call her PW, she is going to be my mom's BFF) Anyway, for Christmas we all got her cookbook and these are in it! My family LOVED THEM!!! So I thought I would share!<br /><br />Puffs:<br />3 cups flour<br />2 tsp baking powder<br />1 tsp salt<br />1/2 tsp ground nutmeg<br />1 cup sugar<br />2/3 cup shortening<br />2 eggs<br />1 cup milk<br /><br />Preheat oven to 350. Lightly grease 12 muffins cups (no papers). In a large bowl dry ingredients. In another bowl, cream the shortening with the sugar. Add the eggs, beat again. Alternate adding 1/3 of the flour mixture and milk into the creamed mixing well after each addition. Fill the muffin cups 2/3 full. Bake for 20-25 minutes until golden brown. Remove from pan and set aside.<br /><br />To make the topping:<br />2 sticks butter<br />1 1/2 cups sugar<br />3 tsp ground cinnamon<br /><br />Melt the butter in a deep bowl. Mix the sugar and cinnamon together. Dip the warm muffin in the butter, covering thoroughly. Then roll in the sugar mixture. Eat while still warm!Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com2tag:blogger.com,1999:blog-4349644108493354956.post-91191680806662647662009-12-30T10:51:00.003-07:002009-12-30T10:57:46.973-07:00~Cowboy Caviar~<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMEPs9XeCskuxTPb_7RaCNQvBl-numzopk6exIIc6kX1tK1jSH1X-Gk7HLSvwDwbopabJ6Al3UlSHMJsz84Eh_-6LLRP0bnCqc4Fa_vOCFlHXizv68YD-JNvaRJ0tER6THVLui_y-pzY/s1600-h/11-27-09+040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMEPs9XeCskuxTPb_7RaCNQvBl-numzopk6exIIc6kX1tK1jSH1X-Gk7HLSvwDwbopabJ6Al3UlSHMJsz84Eh_-6LLRP0bnCqc4Fa_vOCFlHXizv68YD-JNvaRJ0tER6THVLui_y-pzY/s320/11-27-09+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5421088955753824994" border="0" /></a><span style="font-weight: bold;">Cowboy Caviar<br /><br />1 can Black Beans (don't drain)<br />2 cans Shoepeg white corn-drained (Jolly Green Giant or frozen corn)<br />1 can diced tomatoes with Chipotle chiles<br />1 can diced tomatoes with line and cilantro<br />2 bunches of green onion chopped (not the chive part)<br />1 bunch of cilantro chopped<br />1 green pepper chopped<br />1/2 bottle of Italian dressing<br /><br />Mix together in a big bowl and refrigerate overnight for the best flavor!!<br /><br />Enjoy ;)<br /></span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigvP_gmBRdTF8fjqzvKfgowaVlTILwuoFe54XUl486pBPY_U0o_FynLmHyZ3XciO3o-P2EpFZwjWn2xeJfjajGSFO1f9apZpywNvR2kehrBUeIFpbJZoHQuH3Vu9uSqXx43CpP2UQBdY/s1600-h/10-12909+040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 70px; height: 53px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigvP_gmBRdTF8fjqzvKfgowaVlTILwuoFe54XUl486pBPY_U0o_FynLmHyZ3XciO3o-P2EpFZwjWn2xeJfjajGSFO1f9apZpywNvR2kehrBUeIFpbJZoHQuH3Vu9uSqXx43CpP2UQBdY/s320/10-12909+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5421088681979940066" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-22212753400007575472009-12-07T12:13:00.002-07:002009-12-07T12:16:26.595-07:00My Favorite BrowniesThis is my new favorite brownie. Love, love, love it. It's kinda a wierd amount. Unless you have those forms that fit on your big sized cookie sheet, use a big size cookie sheet and also an 8 x 8 pan. I think if you halved it, it would make a nice 9 x 13 pan. I will try that sometime in the NOT future because I ate too many of these this weekend. So yummy.<br /><br /><br />You will need 3 large mixing bowls<br /><br />1 lb. salted butter<br />6 large eggs<br />3 T. vanilla extract<br />3 cups sugar<br />3 cups mini chocolate chips<br />2 1/3 c. flour<br />1 1/2 t. salt<br />1/4 c. dark cocoa<br />10 oz. semi sweet chocolate pieces (i used a bag of hersheys special dark chocolate chips)<br /><br />Melt butter and semi sweet chocolate in microwave (2 to 3 min. in 1 min. increments)<br />Comgine sugar, vanilla & eggs with electric mixer or wisk<br />In separate bowl mix flour, cocoa, salt together<br />Briefly mix melted butter and chocolate and gradually add to egg mixture while whipping.<br />Add hot butter mixture slowly to insure that the eggs don't get cooked.<br />When thoroughly mixed add flour mixture and mix till all ingredients are wet.<br />Stir in 2 cups of mini chips<br />Grease baking sheet with butter and light sprinkle of cocoa<br />Sprinkle last cup of chips on top<br />Bake 30 minutes at 350shaleyhttp://www.blogger.com/profile/02770405054420876367noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-15921397478573277642009-11-20T16:50:00.006-07:002009-12-29T10:33:49.621-07:00Pumpkin Cream Cheese Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9e-FuaxFXLVaFHiYBhr2uJmI95tM57KEtwwVvWEzA9H-1qKlvRQU-F_zJYWvPMGOK39zTvAN9fVMBDaTeaXTemt6mCzd3pIoiprb0qR_uBL8QRYvN7Wp57cvSw7ZiAE0Ab5IxbPNIBo/s1600/100_3944%5B1%5D"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9e-FuaxFXLVaFHiYBhr2uJmI95tM57KEtwwVvWEzA9H-1qKlvRQU-F_zJYWvPMGOK39zTvAN9fVMBDaTeaXTemt6mCzd3pIoiprb0qR_uBL8QRYvN7Wp57cvSw7ZiAE0Ab5IxbPNIBo/s320/100_3944%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5406338404559446274" border="0" /></a><br />from Kim (recipe came from <a href="http://mykitchencafe.blogspot.com/">mykitchencafe.blogspot.com</a>)<br />Makes 24-36 muffins<br /><br />For the muffins:<br />3 cups flour<br />1 teaspoon cinnamon<br />1 teaspoon nutmeg<br />1 teaspoon ground cloves<br />1 tablespoon pumpkin pie spice*<br />1 teaspoon salt<br />1 teaspoon baking soda<br />4 eggs<br />1 ¼ cups vegetable oil*<br />2 cups sugar<br />2 cups pumpkin puree<br /><br />For the filling:*<br />8 ounces cream cheese, softened<br />1 cup powdered sugar<br /><br />For the streusel topping:*<br />½ cup sugar<br />¼ cup flour<br />4 tablespoons cold butter, cubed<br />1 ½ teaspoons cinnamon<br /><br />To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.<br /><br />To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.<br /><br />To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.<br /><br />Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.<br /><br /><span style="font-size:100%;">*tip: if you don't have pumpkin pie spice, use the following combination: </span>1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.<br /><br />*I just left the cream cheese mixture in the bowl and stick it in the freezer for a couple of hours. Then I just used a spoon and added about 1/2 tsp to each muffin.<br />*I use 3/4 cup oil and 1/2 cup water in place of all the vegetable oil<br />*I used my hands to mix the streusel then put it back in the fridge for a couple of minutes.Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-74306944852980463192009-10-31T14:06:00.010-06:002009-10-31T14:24:22.223-06:00Pumpkin Seeds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAM88aY-mSGmXp8Y_az39dZevVXgcbrUJ01Qig9x6vk47wMSPdvXkRr5Hq5HACJl0AUKmIK2cKjcycLDMtSrrRsC7k3EYf7TR5h9NGb0GSrkb5OCeUxCBfRmNEFsx4oliRU-Fu_K3sGU/s1600-h/100_3836%5B1%5D"><img style="cursor: pointer; width: 344px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAM88aY-mSGmXp8Y_az39dZevVXgcbrUJ01Qig9x6vk47wMSPdvXkRr5Hq5HACJl0AUKmIK2cKjcycLDMtSrrRsC7k3EYf7TR5h9NGb0GSrkb5OCeUxCBfRmNEFsx4oliRU-Fu_K3sGU/s320/100_3836%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5398858615958982194" border="0" /></a><br /><div style="text-align: left;">contributed by Kim<br /></div><br />Growing up, after we carved the Halloween pumpkins, me and Scott would spend hours (ok, maybe not hours) pulling out the seeds, rinsing and washing them for mom to roast them. I loved this tradition.<br /><br />My kids love roasted pumpkin seed. I'm not sure where this recipe came from, but I got it from my mom.<br /><br /><br />Heat oven to 275. In a large shallow pan combine 2 cups pumpkin seeds, 1/2 tsp worcestershire sauce, 1 1/2 Tbsp melted butter and 1 tsp salt. Bake for 2-21/2 hours, stirring every 20 minutes until the seeds are crisp, dry and golden brown. Store in air tight container.Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-53831880661648215802009-10-15T09:27:00.004-06:002009-10-15T09:35:52.219-06:00Chicken Stew with Butter Biscuit DumplingsEvery time I make this, Jay raves about how much he loves it!! Don't leave out the bay leaf, it adds a lot of flavor!<br /><br />2 T. olive oil<br />1 onion, diced<br />2 carrots, diced<br />3 celery ribs, diced<br />2 lbs. chicken<br />1 quart chicken broth<br />1 bay leaf<br />1/2 t. marjoram<br />real salt and freshly ground pepper, to taste<br /><br />Dumplings:<br /><br />1 c. flour<br />1 1/2 t. bkg powder<br />1/4 t. salt<br />3 T. butter<br />1/3 c. + 1 T. milk<br /><br /><br />In a stockpot, heat 1 T. of the oil and lightly saute vegetables. Remove to a paper towel and add the rest of the olive oil. Brown the chicken pieces in 2 batches and remove the chicken. Add the broth and scrape up any of the browned bits from the chicken. Add the chicken, vegetables, and herbs, bring to a boil. Cover and reduce to a simmer for 45 minutes or until the chicken is tender. Remove the chicken and defat the broth. Drop in the dumplings and simmer 8 minutes. <br /><br />Dumplings: In a mixing bowl, combine the dry ingredients. Cut in the butter with a pastry cutter until crumbly. Add the milk and stir with a fork until lightly moistened. Turn dough onto a floured board and pat the dough to 1/2 " thick. Cut into 1" squares and cook as directed.shaleyhttp://www.blogger.com/profile/02770405054420876367noreply@blogger.com2tag:blogger.com,1999:blog-4349644108493354956.post-31853156429490353012009-10-11T11:38:00.004-06:002009-10-13T11:04:59.924-06:00LuAnn's Refrigerator Muffins3 cups sugar<br />1 cup plus 2 T butter<br />1 teas. salt<br />5 teas. soda<br />4 cups 100% bran buds<br />2 cups Kellogg All Bran<br />2 cups water(boiling)<br />4 eggs<br />5 cups flour<br />1 quart buttermilk<br /><br />Directions:<br /><br />Pour water over 100% bran<br />Cream sugar and butter<br />Add eggs and buttermilk<br />Add dry ingredients and fold in 100% bran<br /><br />Chill batter well before cooking.<br />Freeze up to six weeks<br /><br />Bake 15-18 minutes at 375 degrees<br />Makes approx. 70 muffinsPatriciahttp://www.blogger.com/profile/07074378124589519848noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-73785146964830276722009-10-11T10:25:00.006-06:002009-10-13T11:05:21.328-06:00Zucchini Quiche3 cups thinly sliced zucchini (tiny pieces)<br />1 cup Bisquick<br />1/2 cup chopped onion (tiny pieces)<br />3/4 cup grated Parmesan cheese<br />4 Tblsp. chopped fresh parsley<br />1/2 tsp. salt<br />1/2 tsp. oregano<br />1 clove garlic, minced<br />1/2 cup salad oil (Wesson, not olive)<br />4 eggs slightly beaten<br /><br />Serves 8<br /><br />Preheat oven 350. Grease (Pam) a 9x13 clear Pyrex pan.<br /><br />Combine all ingredients and spread in pan. Bake 25/30 minutes until golden brown.<br /><br />Cool, cut in 1 1/2 inch squares. Best at room temp. Freezes great!!<br /><br />The clear Pyrex works best because you can check the bottom at 25 minutes to be sure it's not too brown.<br /><br />From the BEST Aunt Julie!Patriciahttp://www.blogger.com/profile/07074378124589519848noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-50330040226617566672009-10-11T10:08:00.004-06:002009-10-13T11:05:57.655-06:00Wonderful "SPICY" Spinach Dip1 pkg frozen chopped spinach<br />3/4 c mayo<br />1 c grated Parmesan (generous)<br />1 small can diced chilies<br />grated garlic<br /><br />Defrost spinach and squeeze dry. mix all ingredients and put into a greased pan (use a pretty serving dish if possible). Bake at 350 degrees for 30 minutes.<br /><br />Made at 2009 Girl's WeekendKatiehttp://www.blogger.com/profile/17440483926196990673noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-48196959342484157502009-10-11T09:37:00.006-06:002009-10-13T11:06:24.364-06:00Macadamia Nut Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3_wLNNmkSLXTHccjUgEmxf1Ii3lPu_X3KjDPrS9EsB5itWDPB2xH3ye-wUsymWPceFa7CDsZPyV1LHsAcY3S0TaBdsIrgj5jYVvywtqP2MYJh9JgbIJ59I_b-cbd7iZ4fHgsd1Ps7Piv/s1600-h/IMG_4216.JPG"><img id="BLOGGER_PHOTO_ID_5391373272984239762" style="margin: 0px auto 10px; display: block; width: 320px; height: 214px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3_wLNNmkSLXTHccjUgEmxf1Ii3lPu_X3KjDPrS9EsB5itWDPB2xH3ye-wUsymWPceFa7CDsZPyV1LHsAcY3S0TaBdsIrgj5jYVvywtqP2MYJh9JgbIJ59I_b-cbd7iZ4fHgsd1Ps7Piv/s320/IMG_4216.JPG" border="0" /></a><br /><div>Ingredients:<br />6-8 chicken breasts<br />1 c Parmesan cheese<br />2 c Bread crumbs<br />1 c Macadamia nuts<br />salt and pepper<br />1/2 c butter (melted)<br /><br />Mix cheese, bread crumbs, and nuts. Defrost chicken (if frozen) and pat dry. Salt and pepper chicken to taste. Dip chicken breasts in melted butter then roll in dry mixture. Place on baking sheet. Bake uncovered in 375 degree oven until cooked through (approx. 45 to 60 minutes).<br /><br />Notes:<br />If you cut the chicken breasts in half they will cook quicker<br />1 1/2 batches of dry mix covers an entire bag of Sam's Club chicken breasts<br />1 Box Croutons (2 c crushed)<br />8 oz macadamia nuts (2 c chopped)</div><div>Made it at Girls weekend 2009</div>Katiehttp://www.blogger.com/profile/17440483926196990673noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-58552355060184871362009-10-11T09:33:00.003-06:002009-10-13T11:07:04.636-06:00Easy Chicken Chile Verde Soup2 boneless, skinless chicken breasts, cut into bite-sized pieces (raw)<br />2 cans black beans, drained and rinsed<br />1 can (32 oz.) green enchilada sauce<br />1 bunch green onions, chopped<br />1 1/2 c. frozen corn<br />2 cloves garlic, minced<br />3 Tbsp. cilantro, chopped<br />Water or chicken broth to thin as needed<br /><br />Combine all ingredients and bring to a boil. Simmer for 30-40 minutes. Serve with sour cream, cheese, and Frito's.GRITShttp://www.blogger.com/profile/16702404457623950235noreply@blogger.com1tag:blogger.com,1999:blog-4349644108493354956.post-59245688016207373192009-09-30T16:55:00.009-06:002009-10-01T17:10:32.176-06:00Fool Proof Wheat Bread<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdgQ9Ah3nNaP3G279GukCKHOMwQGG1o9X0xnqFgCxe-cdYH5vdh3zbp-M71vG8jV3qwpTn1WPwX2cnfTBii5AaWl0FwN19H6ZM41NMAlSJ2lASa51RMQ3XM0i4fvLQW1nsUKakW_j4IE/s1600-h/100_3800%5B9%5D"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 277px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdgQ9Ah3nNaP3G279GukCKHOMwQGG1o9X0xnqFgCxe-cdYH5vdh3zbp-M71vG8jV3qwpTn1WPwX2cnfTBii5AaWl0FwN19H6ZM41NMAlSJ2lASa51RMQ3XM0i4fvLQW1nsUKakW_j4IE/s320/100_3800%5B9%5D" alt="" id="BLOGGER_PHOTO_ID_5387408773278698674" border="0" /></a>This is a great way to start using your food storage of wheat! They showed us how to make it at an Enrichment Night. It was very easy!<br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div style="text-align: left;"><br />Contributed by Kim<br /></div><br />Before you start, preheat oven to 200 degrees.<br /><br />2 cups warm water<br />21/2 tsp sea salt<br />2 Tbsp oil<br />1/4 cup honey<br />1 heaping Tbsp dough enhancer<br />1 Tbsp yeast<br />41/2 - 5 cups wheat kennels<br />(can use store bought wheat flour)<br /><br />Freshly grind wheat into flour (medium setting). Add water and 2 cups flour in mixing bowl with dough hook. Mix together. Add oil, honey, yeast and salt. Mix briefly. (if your wheat is old you might want to add 2-3 Tbsp gluten) While mixer is on add flour until the dough starts to pull away from bowl. It needs to be a little sticky. Knead with dough hook for 10-12 minutes. Spray 2 loaf pans with cooking spray, then shape dough into loaves. Put in oven TURN OFF OVEN and let rise for 20-25 minutes or until double in size. Turn oven on to 350 and bake for 30 minutes or till golden brown.<br /><br />If kneading by hand, turn dough out on a wet counter (not floured) and knead adding more water to prevent sticking, until there are no bubbles in the dough, about 12-15 minutes. I'm sure this is a great arm workout! :)Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com2tag:blogger.com,1999:blog-4349644108493354956.post-8697579034380095662009-09-14T13:58:00.005-06:002009-09-14T14:40:34.947-06:00Pasta Salad<div style="text-align: center;"><span style="font-size:85%;">(I don't think pasta salad photographs well...looks yucky, but I promise it's yummy!!)</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDhgQ2GWsP8rcNacwMUKGKG2V1vPCo7F1UrB_KT3WC7NaXiG1e63ZkoxbpCCEtvT2ertUAZhEAVnrU5wrGxo7GAeP1XTIqKrxG3QaookxNmeuFcMEBOYyZvDe7t1f80mWRh89SCgCWybR/s1600-h/20090914_1755.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDhgQ2GWsP8rcNacwMUKGKG2V1vPCo7F1UrB_KT3WC7NaXiG1e63ZkoxbpCCEtvT2ertUAZhEAVnrU5wrGxo7GAeP1XTIqKrxG3QaookxNmeuFcMEBOYyZvDe7t1f80mWRh89SCgCWybR/s400/20090914_1755.jpg" alt="" id="BLOGGER_PHOTO_ID_5381418802404575570" border="0" /></a><br /></div><div style="text-align: center;">Contributed by: Karen<br />(Served at the Pickett Picnic 2009)<br /></div><div style="text-align: left;">DRESSING:<br /></div>1/2 cup olive oil<br />1/2 cup red wine vinegar<br />1 1/2 tsp garlic powder<br />1 1/2 tsp basil<br />1 1/2 tsp oregano<br />Whisk together.<br /><br />This is real basic recipe, but we like it. Add whatever you/family likes and it will be yummy!!<br /><br />I like to use:<br />12 oz bag tri-color spiral noodles<br />Cucumber<br />Cherry tomatoes<br />Green onion (I've used a red onion for more flavor)<br />Cheese (I've used Parmesan or Feta and both are yummy!!)<br />Chicken (I add chicken because I/we eat this as a meal.)<br />Olives (I've used Mediterranean olives, and oh my...)<br />Avocado (so yummy)<br />Fresh garlic (can't go wrong with that, but not to much)<br />Splash of Balsamic vinegar<br /><br />Bring a pot of water to a boil. Add 2 TABLESPOON (yes 2 Tbsp!!) salt to water and cook your noodles (8 - 12 minutes depending on brand/noodle). Drain, but DO NOT rinse noodles, let them cool on a cookie sheet. Once noodles are cooled, add other toppings along with dressing, stir to coat everything and put in fridge overnight. I have made this and served on the same day but it is so much better the next day!!Karen & Benhttp://www.blogger.com/profile/12292220143544269519noreply@blogger.com3tag:blogger.com,1999:blog-4349644108493354956.post-12838479442456213052009-08-15T11:41:00.005-06:002009-09-14T13:55:36.840-06:00Texas Sheet Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2a_axoffnThXdBB4URplgaRdd5OZAxBTmriHKZ56wWew2q9w-B3uZd1S9KLdygx9FcC0HMudxRn_IUPGvOaUOfIY1SPdnRxvEvJrv1rejtzuzmQBK6zRC0zsFHBpCjYWx0sJpIliyB0/s1600-h/100_3725.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2a_axoffnThXdBB4URplgaRdd5OZAxBTmriHKZ56wWew2q9w-B3uZd1S9KLdygx9FcC0HMudxRn_IUPGvOaUOfIY1SPdnRxvEvJrv1rejtzuzmQBK6zRC0zsFHBpCjYWx0sJpIliyB0/s320/100_3725.jpg" alt="" id="BLOGGER_PHOTO_ID_5370274098115152594" border="0" /></a>Contributed by: Kim<br />(Dads favorite)<br /></div><br />2 stick margarine<br />1 Cup water<br />4 Tbsp cocoa<br />Boil together then add to mixing bowl,<br />2 Cups sugar<br />1/2 tsp salt<br />1 Cup buttermilk<br />1 tsp soda<br />2 Cups flour<br />Mix with the hot chocolate sauce really well then add:<br />2 eggs<br />Mix well (you don't want to cook your eggs) Pour into a greased jelly roll sheets. Bake at 350 for 35 minutes. Frost while still hot.<br /><br />Frosting for Texas Sheet cake<br />1 stick butter<br />4 Tbsp cocoa<br />6 Tbsp milk<br />Boil together. Pour into mixing bowl, then add 4 cups powdered sugar and 1 tsp vanilla, beating well. Spread on cake while still warm.<br /><br />Kim's note: I start making the frosting when I take the cake out of the oven. If not sometimes the frosting will run off the cake.Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-71248413592956568822009-08-08T20:59:00.004-06:002009-09-14T14:39:03.303-06:00Zucchini Orange Bread1 1/2 Cup Sugar<br />2 Tbsp grated orange peel<br />3 Eggs, well beaten<br />1 3/4 Cup grated zucchini<br />1 Cup Orange juice<br />1/4 tsp baking powder<br />1 Cup Cooking oil<br />2 tsp vanilla<br />3 Cup flour<br />1 tsp baking soda<br />1/2 tsp salt<br /><br />Mix all ingredients well. Put into two greased 9x5x3" loaf pan. Bake at 350 for 45 minutes.<br /><br />Contributed by Pat MarshallPicketthttp://www.blogger.com/profile/16928437074241951914noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-27294987546411869102009-07-20T17:24:00.005-06:002009-08-15T13:32:20.905-06:00Easy, Moist, Chicken Strips<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopxgLtcqF88WUoC5awMqINxYjfv2LZCQ_tVll7rsEF8Id_kenF48hkZjkZHdiqDQFUdj1zGgi9bFMzCofiMA_4lW_7eRt6uUsS8PZPCj4JdDHhJgc1cY0WBlh37sI0zW25jTWXF02k2M/s1600-h/100_3707.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopxgLtcqF88WUoC5awMqINxYjfv2LZCQ_tVll7rsEF8Id_kenF48hkZjkZHdiqDQFUdj1zGgi9bFMzCofiMA_4lW_7eRt6uUsS8PZPCj4JdDHhJgc1cY0WBlh37sI0zW25jTWXF02k2M/s320/100_3707.jpg" alt="" id="BLOGGER_PHOTO_ID_5370275422213470210" border="0" /></a>by Kim<br /></div><div style="text-align: center;">(from my friend Cindy Dabb)<br /></div><br />1 Lb boneless chicken tenders of breasts cut into strips<br />1/2 c mayonnaise<br />1 1/4 c Italian flavored bread crumbs<br /><br />Coat chicken with mayonnaise and then roll in bread crumbs. Bake at 425 for 20 minutes or until done.Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-45397625010932628062009-07-13T19:45:00.006-06:002009-09-14T14:38:07.651-06:00Quick Pasta Carbonara<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgakm-yadZX8YEheG5jwD_uaK2oJjv7AKbP5BA3N22v5zjwhyphenhyphenCsS_74cvLXK7Pow2W4RWfc-cSbw5-Pz7w_A0SV8Go-HmAtrKYQTNk7q5-tpp5npsuSrJiq9F0ToS-Cck_EGS8XmechZc/s1600-h/100_3663.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgakm-yadZX8YEheG5jwD_uaK2oJjv7AKbP5BA3N22v5zjwhyphenhyphenCsS_74cvLXK7Pow2W4RWfc-cSbw5-Pz7w_A0SV8Go-HmAtrKYQTNk7q5-tpp5npsuSrJiq9F0ToS-Cck_EGS8XmechZc/s320/100_3663.jpg" alt="" id="BLOGGER_PHOTO_ID_5370276274627488050" border="0" /></a>from Kim (Kraft Foods)<br /></div><br />1/2 pound fettuccine noodles<br />4 sliced bacon<br />4oz cream cheese, cubed<br />3/4 cup milk<br />1.2 cup grated parmesan cheese<br />1 cup frozen peas<br />1/2 tsp garlic powder<br /><br />cook pasta. Meanwhile cook bacon in large skillet until crisp. Remove to paper towels, reserving 2 Tbsp bacon drippings. Add remaining ingredients to drippings and cook on low until cream cheese is melted and mixture is well blended and peas are hot. pour over drained, hot pasta and stir in sauce.<br /><br />*note* when I make this again I won't add the peas and put something green on the side. I think that it would be yummy with cooked chicken. This was an easy non oven dish that my family loved.Kimhttp://www.blogger.com/profile/03575052333208495663noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-52817947210545332862009-06-23T15:39:00.004-06:002009-09-14T14:38:25.416-06:00CROCK POT BAKED BEANSThese are the beans I made for the family reunion and then forgot to set them out...I am getting too old.<br /><br />Use any combination of beans<br /><br />Pork and Beans (use this bean for sure and do not drain)<br />Kidney Beans<br />Garbanzo Beans<br />Black Beans<br />Butter Beans<br />Italian White Beans<br />Great Northern Beans<br />or any other canned beans<br /><br />Mix and match beans to make the amount you need for the meal.<br />Drain all beans except Pork and Beans.<br /><br />for each 32 oz. of beans add:<br />6 slices of cooked, crumbled bacon<br />1/2 cup ketchup<br />1/2 cup brown sugar<br />1/2 teaspoon chili powder<br />1/4 teaspoon cumin<br />chopped onion<br /><br />Add all ingredients to beans - stir and cook.<br />EASY EASY EASY...after I thought about it some crushed pineapple would be good in it too. Sorry no pictures but these are great for party's because they are so easy.<br /><br />Posted by JulieDavis Familyhttp://www.blogger.com/profile/00335204427831645871noreply@blogger.com0tag:blogger.com,1999:blog-4349644108493354956.post-60420176394351351342009-06-19T15:11:00.004-06:002009-06-20T13:05:49.682-06:00French Dip Sandwiches<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7ACUpTWG_mwNzxQbP3fRTJpMMG0ylg34RbRVvnwBE4-Pw7kwBhOzoxoX41uyAd8nI0WNP1A10_zmMPYUWWJ6A36CL9MOyAUjHWIhvyrsy7RDEn72CsJDvGcflZ7p9xcu0ggJ1MJ3e-I7/s1600-h/20090617_0919-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7ACUpTWG_mwNzxQbP3fRTJpMMG0ylg34RbRVvnwBE4-Pw7kwBhOzoxoX41uyAd8nI0WNP1A10_zmMPYUWWJ6A36CL9MOyAUjHWIhvyrsy7RDEn72CsJDvGcflZ7p9xcu0ggJ1MJ3e-I7/s400/20090617_0919-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5349149537919051474" border="0" /></a>Contributed by: Karen<br /><br /><div style="text-align: left;">1 2.5 - 3 lb beef roast<br />2 Tbsp olive oil<br />Salt and pepper<br />2 1 oz packages dry onion soup mix<br />2 cups water<br />2 cans beef broth<br /></div></div>Large buns<br />Swiss, provolone or mozzarella cheese<br /><br />Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, place roast in pan and sear on all sides to seal in juices. Place in crock pot and sprinkle with onion soup mixes. Pour water and beef broth over roast.<br /><br />Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. When meat is ready, shred with a fork. Place meat on crusty rolls. Top with cheese and broil open-faced in the oven for a few minutes, until bread is golden and cheese melts. Ladle juices into small cups for dipping and enjoy!!<br /><br />Karen's notes: I found this recipe off of another blog and thought I would give it a try since it seems like all I make is chicken dishes!! Now I will let you all know that I'm not a big fan of french-dip sandwiches but this was sooo good!! Ben and the kids all loved the meat. I melted provolone cheese on mine and spread some horseradish sauce on....delish!! I forgot to take a picture after I had toasted it, so the picture was staged!! I will make this again!!Karen & Benhttp://www.blogger.com/profile/12292220143544269519noreply@blogger.com0