3-4 boneless, skinless chicken breasts
2 tbls. olive oil
1 jar of spaghetti sauce
1 cup mozzerella cheese
1/4 cup parmesan cheese
1. Cook chicken in oil in skillet (Some will cook them whole and then cut up, I usually cut the chicken up raw and then cook the chunks, but it's up to you)
2. Add spaghetti sauce and cheese and cook until all the cheeses are melted and well mixed.
3. Serve over noodles, or as a main dish with veggies and whatever.
Sunday, September 14, 2008
A friend found this from Kraft and it is a new staple of mine that I use for everything.
1 (8oz.) package cream cheese
2 tablespoons of sour cream
1 tomato, chopped**
1 handful of spinach, chopped
1 small can chopped or sliced olives
1/2 purple onion, chopped
salt and pepper to taste
1. Blend softened cream cheese and sour cream.
2. Add the rest of the ingredients and stir.
Enjoy! My favorite thing to dip in it is the multi-grain crackers, but veggies or Ritz crackers work great, too.
**The original recipe called for sun-dried tomatoes which is really good, too, they are just more expensive, and I rarely have them on hand, so we have just been using regular tomatoes and it works great.
Anything that involves Cool Whip and instant pudding is totally white trash, but I can't resist. This salad is a complete indulgence, and even good with the "sugar free" stuff. It almost tastes like fluffy cake batter, or (with the blueberries) muffin batter. Oooh, my mouth is watering. Enjoy!
2 small boxes instant vanilla pudding
2 cups buttermilk
1 (16 oz) tub of Cool Whip
2 cans mandarin oranges
1 large can pinapple tidbits
1/2 package of fudge striped cookies
1. Mix pudding and buttermilk until well blended. Add Cool Whip.
2. Dump fruit in and stir
3. Crumble cookies and stir in just before serving
Tips: I added some canned blueberries and it was YUMMY!! Also, you can make the night before, just wait to add the cookies until right before you serve.
Saturday, July 26, 2008
6 cups broccoli, chopped
1 lg. red onion, chopped (a sweet onion would work, too)
8-10 piecs bacon, cooked and crumbled (or, a handful of the bagged crumbled bacon)
1 cup grated cheese
1 cup cashews or slivered almonds (optional)
2/3 cup raisins or pineapple tidbits (optional)
1 1/2 cup mayonnaise or Miracle Whipe
2 tbls. vinegar
1/2 cup sugar
Combine dressing ingredients and let sit while you mix the rest of the salad (it gives it a few minutes to let the sugar to break down.) Mix all of the ingredients, except for the bacon and cashews. Pour dressing over salad, mix well and chill until serving. Add bacon and nuts just before serving.
This is a classic, and it's amazing! I'll give credit where credit is due, too. I got this from my neighbor's mom, Kathleen out of a church cookbook...you gotta' love Mormon cooking! :)
6 large chicken breast halves, cooked, cooled & diced (or, you can do the WT thing and use 2-3 cans of shredded chicken)
1 lg. can crushed pineapple, drained
1 cup diced celery
3/4 cup chopped green onion (just the white part)
3/4 cup slivered almonds (add just before serving)
salt & pepper to taste (or, for my family, Daddy Don's Secret Spice)
1 cup grapes, cut in half (optional)
30 mini croissants (Sam's Club has the best!)
1 cup Ranch dressing (The recipe calls for "Litehouse Ranch Dressing" but I'm sure any ranch will work)
1 cup mayonnaise
Mix well and fill criossants just before serving.
Wednesday, May 14, 2008
My neighbors got me hooked, this stuff is awesome! You can used it for waffles, pancakes, German pancakes, whatever, everyone who has it LOVES it.
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a medium-large saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. It will overboil, so just be careful.
-The recipe says it will serve 16, I say closer to 8-10 because everyone will have seconds.
There's no other way to describe it, it's amazing. So, here's the recipe, in all of its glory.
1 box Devil Food's cake
1 can of sweetened condensed milk
1 small jar of butterscotch topping
*1 cup toffee bits (found by chocolate chips)
*1 cup mini chocolate chips
1 (12 oz) tup of Cool Whip, thawed
(*I'm hearing that the toffee bits are a "seasonal item," I don't know why, usually I just get a bunch to have on hand. Anyway, if you can't find toffee bits, you'll just want to crush up four Heath or Scor bars and use the crushed pieces instead of the toffee bits and mini chocolate chips.)
1. Bake cake as directed
2. As soon as you pull the cakes out of the oven, poke holes all over using the end of a wooden spoon or fork (I personally like the bigger holes...with my wooden spoon, they are about the size of your pinkie)
3. Pour the sweetened condensed milk all over the cake and even out with spatula
4. Repeat that step with the butterscotch topping, reserving just a little bit to drizzle on the finished cake
5. Sprinkle toffee bits and chocolate chips or crushed up candy bars all over cake and then let cool for 15 minutes (reserve some bits and chocolate for the top)
6. Chill in refrigerator for at least an hour
7. Spread Cool Whip on cake, sprinkle some mroe toffee/chocolate pieces on top, and drizzle the butterscotch and chocolate syrup for a beautiful presentation and enjoy!
Just so you know, it's even better the next day...YUM, YUM!
Sunday, April 27, 2008
Ok, Yum...bacon and pinapple, does it get any better?
2 (16 ounce) cans pineapple chunks, drained (That makes this easy....but, fresh pineapple is best)
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks
1. Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.
2. To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.
4. Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
(If you want to cook the microwaving bacon part, you can just bake for another 20 minutes, or for a quicker, crispier recipe broil for like 15 minutes.)
Friday, April 4, 2008
Coming from San Diego, I know all about great mexican food. Cafe Rio is not Mexican Food. Their burritos are a sorry excuse for a real burrito and their tacos are soggy, but I do love their sweet pork and found a very comparable recipe. You can use it for enchiladas, burritos, or my favorite, on a nice green salad with cilantro ranch dressing
3 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions
1 can red enchilada sauce
1/2 C dark brown sugar
Cook all of the ingredients except for the last two (labeled sauce) in a crock pot approximately 5 1/2 hours on low or 4 on high. Shred the pork using two forks or your finger (it's finger lickin' good!).
Combine enchilada sauce and second 1/2 C dark brown sugar and pour on top.
4 C uncooked minute rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth
Blend cilantro and 2 cups chicken broth and pour into pan for cooking rice. Add 1 cup of water, salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 20 minues. Makes about 10 servings.
2 cups ranch dressing (or a package of ranch prepared)
1 cup chopped cilantro
1 cup green salsa
1 tbls. minced garlic
1/2 tsp pepper
Put in blender and blend. Best if chilled for a few hours or even overnight.
Wednesday, April 2, 2008
Ok, these are so easy and so great...everyone loves them!
Bag of pre-cooked frozen meatballs (As usual, best from Costco)
1 jar of grape jelly
1 jar of chili sauce
1. Combine everything in a crockpot
2. Cook on high for 4 hours
This is a Utah Classic that our good friend Margo introduced to us. Prepare at night and bake first thing in the morning for a breakfast treat!
16 or so frozen rolls (I buy the bag of Rhodes from Costco)
1 cup sugar
1/2 cup butter
2 tbls. light corn syrup
1. Place rolls in a lightly greased bundt pan
2. In small saucepan, heat brown sugar and butter just until melted
3. Remove from hear and stir in corn syrup
4. Poor over rolls - cover and let rise overnight
5. In the morning, back uncovered at 350 degrees for 20 minutes
TIP: Let cool for about 15 minutes and then dump into a big bowl or pan so the syrup mixture coats all of the rolls
Also, I have seen a recipe just like this that suggests you sprinkle a package of Butterscoth Jell-o pudding (Cook and Serve) on top of the rolls before you let them rise for a little extra flavor. Yum, yum!
This was one of Aaron's favorite dishes that his mom made. I prefer it on noodles, but Aaron loves it even better on rice. Whatever tickles your fancy!
1 lb. ground beef
1/2 cup chopped onion
1/2 cup margarine
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken
2 tbls. flour
1.4 tsp. garlic powder
(1) 4 oz. can of mushrooms
1 cup sour cream
1. Cook beef and onion in until meat is brown; drain the grease
2. Add butter and allow to melt completely then stir in flour, salt, garlic pepper and mushrooms
3. Cook for 5 minutes, stirring constantly
4. Mix soup and sour cream together and add to beef mixture; stir to a boil
5. Reduce heat and simmer for 10 minutes or until reaches desired consistency
Serve over rice or egg noodles and enjoy!
Doesn't get much easier than this!!
4-5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat.
3. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
4. Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
5. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.
Monday, February 18, 2008
So easy, and so great!
1 small jar of marshmallow creme
1 tub of Cool Whip, thawed
1 (8 oz.) cube of Cream Cheese, softened
1. Mix well wil hand blender and enjoy! Great with cantelope, strawberries, watermelon, apples, Ritz crackers, Graham crackers, whatever!
- For a little variation use strawberry cream cheese or flavored cool whip!
I haven't posted since my party (which, by the way, was super fun!) and we've all been super sick and a little crazy around here so I haven't been cooking much, but I wanted to post a few of the appetizer recipes from the party.
This is seriously my favorite!!
Bacon (mapled flavor works the best)
1. Preheat oven to 350 degrees
2. Cut bacon slices in half, wrap around smokies and secure with toothpick (Works as a good finger grabber when done!)
3. Line a pan with foil, place wrapped smokies on foil and "sprinkle" (more like drench...) them with brown sugar
4. Bake for approx. 45 minutes, or until bacon is a little crispy, turning half way through and sugaring the other side.
5. You can eat alone or mix some chili sauce with brown sugar and dip.
- To make ahead of time, wrap smokies and then place in plastic bag and coat with sugar. Leave in fridge overnight, shaking up the bag a few times.
- You can broil the wraps to make the cooking process quicker (about 10-15 minutes), but baking them at a lower temperature for longer results in better textures
Tuesday, January 15, 2008
So, as I mentioned in my Cream Puff post, I'm having a little party Thursday, and a Party at Suz's house would not be the same without FOOD! So, here's the menu for those of you interested, and I will be sure to post recipes in the next little while.
Southwestern Egg Rolls with Cilantro Cream Dip
Yummy Meatballs (Thanks to a dear friend)
Bacon Wrapped Smokies drenched in Brown Sugar
Seven Layer Dip (Thanks to Costco)
Fruit (thanks to Costco) and Fruit Dip (thanks to me!)
Veggies and Dip (Again, Costco!)
And then for dessert:
Mini Molten Lava Cakes
and Cream Puffs
both served with fresh Bluberries, Rasberries, rasberry puree and powdered sugar!
YUM! I can't wait!
(and we wonder why I haven't lost the baby weight, yet....I love, love, love to eat!)
Ok, did you know that Cream Puffs are EXTREMELY easy to make? My friend the other day told me that my opinion about recipes is getting somewhat biased because I am getting somewhat flawless, but I beg, no SCREAM to differ, because I just find easy recipes, and I promise, you follow the steps, use whatever cooking sense you have to make minor changes you think would be better, and Voila! You, too, can be a great cook.
Anyway, this is out of the classic Better Homes and Garden cookbook. I tried them tonight because I'm having a little party Thursday and was planning on making mini Lava Cakes and Cream Puffs for dessert and I wanted to make sure I wasn't going to screw them up. TA DA! These are super easy and so fun.
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup flour
3 cups whipping cream, pudding or ice cream
1. In a medium saucepan combine water, butter, and salt. Bring to boiling, add flour all at one, stirring "vigorously" (that's what the book says!) Cook and stir until mixture forms a ball (I would say a ball-like structure)
2. Remove from hear. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon aftger each addition (make sure it's not slimey before you add the next egg!)
3. Drop 12 (I only got 10) heaping tablespoons of dough onto greased baking sheet. Bake in a 400 degree oven for 30-35 minutes until golden brown, firm and dry. (Mine took exactly 30 minutes in my gas oven.) Move to a wire rack and cool until they are cool enough to handle.
4. OK, now you decide...the recipe says to cut the tops off, remove the soft dough, and fill with your choice of filling, then put the top back on. The first one I did this too was fairly hollow anyway, so I just used my pastry bag with the long skinny attachment (I think it's made for things like this...) and stuck it in the side and filled them up with Cool Whip. Now, Cool Whip is pretty white trash, but it does taste ok. For the party, I'm probably going to use more of a creamy custard or something like that.
5. TA DA! Cream puffs...yummy, yummy!
P.S. The recipe says not to fill them more than 2 hours before they are served because they get soggy. I say that's probably good advice, but if you were to use ice cream, or Cool Whip, you could make them ahead of time and freeze them! I don't know about the pudding or custard, so if you do know, leave a comment and let us know!
(Believe it or not, about 20 different people look at this site a day, usually resulting in over 60 hits! I know there are no comments, but I promise you, people do check out this blog!)
Saturday, January 12, 2008
My friend Brandalee sent this to me and it is so yummy! It's from http://www.kraftfoods.com/ and they have super yummy, really easy recipes.
1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar
Friday, January 11, 2008
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro