Have A Daily Serving and Enjoy!

Curried Beef Stir- Fry

2012-01-18T10:27:00.000-08:00

I don't usually have much luck with Chinese food even with a recipe. Somehow it just never tastes right. This recipe redeemed myself in the kitchen and was delicious. I also made homemade egg rolls which I will explain on another post. Hope you're fabulous!

Ingredients:
3 Tablespoons soy sauce
3 garlic cloves, minced
1 teaspoon ground ginger
4 Tablespoons vegetable oil (divided)
1 pound boneless sirloin steak cut into 1/8 inch pieces
1 large onion cut into 1 inch pieces
1 medium sweet red pepper, cut into 1 inch pieces
3 large celery ribs, sliced
1/2 cup sliced carrots
1 cup cold water
5 teaspoons cornstarch
1 to 2 teaspoons curry powder
Cooked rice to serve with

Directions:
In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. In a large skillet or wok, heat remaining oil. Stir-fry beef over medium high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry onion for 1 minute; add peppers, celery,and carrot. Stir-fry for 2 minutes, return beef to skillet. Combine water, cornstarch, and curry until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles. Enjoy!

Chicken Mushroom Soup (and a bit of everything else)

2012-01-02T21:05:00.000-08:00

I love Olive Garden's Zuppa Toscana Soup. I am not crazy in love with the spicy sausage. My ideal soup is a chunky, creamy soup with chicken, lots of veggies, and that tasty kale and red potatoes found in the Zuppa Toscana recipe. I combined two recipes together and came up with the best of both worlds in this tasty soup. It was a HUGE hit at my house. It didn't hurt to add some homemade cinnamon rolls on the side either.

Ingredients:
6 tablespoons butter
1 Tablespoon garlic puree
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
chicken bouillon to taste (optional)
1 pound mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
1 bunch of kale slightly chopped
2 teaspoons thyme
2 cups light cream
1/2 bunch
2 cups chopped cooked chicken

Directions:
In a large pot, melt the butter over medium heat. Add the onion and garlic saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream,kale, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
Serve and Enjoy!
Makes about 15 cups.

Broccoli Tomato Salad

2011-12-06T11:30:00.000-08:00

Perhaps this recipe is out of season. That is to say not out of "season"ing, but maybe it is more of a summer dish . I have a difficult time cutting off the cold fresh dishes when the weather gets cooler because I live in Arizona. Here we have "kinda hot "and "just warm" as the standard weather. When it becomes "just warm" or below 100 degrees I whip out the hot soups. I love soup! I often love to compliment the soup with some sort of bread or something salad -like. This is a beautiful salad that I think is great for any occasion. The dressing is delicious while the broccoli and tomato pair well together.

Ingredients:
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced

Dressing:
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Directions:
Cook broccoli in a small amount of water for 5 minutes or until crisp- tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve and Enjoy!

Death by S'mores Bars

2011-11-16T18:43:00.000-08:00

I think that s'mores are the perfect dessert. I always have a chocolate bar, graham crackers, and marshmallows on hand just in case I need a go to dessert. These bars, however, are better. The crust is amazing and I might have to use it for other treats as well. It is like a fluffy, buttery, graham cracker slash cookie dough crust (yes I said "slash" not as pathetic as my poor food picture). When you take the buttery, yummy crust, top it with dark chocolate (that's how I roll), smear it with gooey marshmallow creme, with a final layer of the graham cracker dough it seemed like I was nailing the last nail in my coffin. These flavors work so well together, but as a bar, it is ten times better.

Needless to say my mom and I ate the whole pan in a day. Yum!

Ingredients:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit) I used dark chocolate bars :)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Makes 16 cookie bars (or one giant one serving size bar if you are me).

Source: The Girl Who Ate Everything

Zucchini Cake like it was 1998

2011-10-25T13:50:00.000-07:00

1998 was a really good year for food apparently. One day I went to the library to pick up some books I had on hold and low and behold they were selling a Taste of Home cookbook for 4 dollars. I am a sucker for old cookbooks. I scrounged up 4 dollars in change because I am ghetto like that and never carry cash. Away I went with my cookbook and became fast friends with my new recipes.

Here is a Zucchini Cake recipe which I made to share with friends within my church, but sadly it never made it past my husband and I. Besides being selfish, we felt okay about it. After all, it must be totally healthy with zucchini!!!!

Ingredients:
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
walnuts (optional)

Frosting:
1 package cream cheese softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions:
In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil, and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13 x 9 x 2 in baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Cool. Combine and mix ingredients for frosting and frost cake once cool. Serve and Enjoy!

Crock pot Sunday Chicken

2011-09-27T20:11:00.000-07:00

I recently learned of crock pot liners. Why hasn't anyone told me? I used to loathe my crock pot because it just doesn't clean up very easily. Enter crock pot liners and I am hoping to use that handy appliance daily. Between the crock pot liners and this easy recipe, I should be able to amazing things around here. This is tasty. It reminds me a bit of chicken marsala.

Ingredients:
1 pound of chicken cut into bite size chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
12 oz fresh sliced mushrooms
2 stalks of celery diced

Directions:

Place chicken in the crock pot and cover with the remaining ingredients. Cook on low for 8 hours. Serve over rice, noodles, or mashed potatoes. Serve and enjoy! You can make it your own by adding carrots, peas, or whatever you love.

Greek Chicken Souvlaki

2011-09-09T21:05:00.000-07:00

Once upon a time I came upon a Greek restaurant at the food court in a mall. I ordered their Chicken Souvlaki and was blown away. I then went home and had to find a recipe like it. I found this recipe and adapted it to my taste. This will be a repeat again and again.

Tzatziki Sauce
1 cups Greek Yogurt
Juice of 1/2 lemon (about 1 T)
1 garlic clove,
chopped 1/2 medium cucumber, seeded and diced ( I did not seed it)
1 T kosher salt
1 T finely chopped fresh dill
Fresh ground black pepper to taste

Directions: Combine all ingredients, blend, or place in food processor. Chill in fridge for flavors to marry while preparing chicken.

For the chicken:

3-4 breasts of chicken, cut into 1 1/2″ cubes
3 T lemon juice
1/4 tsp. ground cumin
1/2 tsp. fresh oregano or 1/4 tsp. dried
2 tsp. olive oil
1/4 tsp. freshly ground pepper
1 clove of garlic, minced
Pitas sprayed or spread with olive oil and sprinkled garlic salt

Directions:
Combine the spices with the oil and lemon juice. Cut the chicken into cubes; combine with the marinade and let sit 30 minutes. Assemble the skewers; grill for 5 minutes (or longer depending on temp), turning only once after 3 minutes; when done, the cooking juices from the chicken should be clear.

To serve, I sprayed the pitas with olive oil and sprinkled with garlic salt. I then placed them on the grill for 20 seconds or so on each side. Smear with tzatziki sauce, place chicken, sliced tomatoes, and feta cheese on top for garnish and serve. Opa!

It is delicious my friends, and tastes fresh and healthy (mostly healthy).

THE Strawberry Cake

2011-08-11T20:13:00.000-07:00

It is too bad it is such an ugly picture, because it really is a gorgeous cake. What's not to love about white cake with a cream cheesy layer topped with a billion strawberries and then smeared with strawberry glaze? My thoughts exactly! It is pretty easy too! Let me know if you try it. My hat goes off to strawberries this year. They have really made by belly proud!

Don't worry. It is really pretty easy.

Ingredients:
1 white cake mix. Make as directed.
8 oz pkg cream cheese room temp
Dream Whip made as directed
1 cup powdered sugar
2 cups strawberries whole or cut in half if big
Danish Dessert, strawberry (in section with jello) made according to directions and cooled

Directions:
While cake is cooling from being baked as directed on box,
mix powdered sugar with cream cheese. Then
blend this mixture with Dream Whip mixture
Spread on cake
Place trimmed and sliced strawberries uniformly on cream cheese mixture.
Cover strawberries with Cooled Danish Dessert.
Place in fridge and replace in fridge with leftovers. Serve and Enjoy!

Tips:

In case you were unable to find the Danish Dessert, you could also use the strawberry glaze found near the fresh strawberries in the produce section.

You could also create your own mixing strawberry jello with corn starch. I have seen recipes for this on the internet.

The Dream Whip comes in a box found in the cake mix/jello section as well.

Healthy Summer Salad

2011-07-18T20:17:00.000-07:00

First off, let's give credit where credit is due. I stole this from Amanda's cookin, and I would do it again because this salad is a good find. The only thing I might change is the cheese next time. I liked the smoked gouda, but I wouldn't mind switching it up either. So if you want to impress your friends, try it!

Summer Vegetable Quinoa Salad

1 15-oz can chicken broth
1 cup uncooked quinoa
1 1/2 cups frozen corn, cooked and cooled
1 medium cucumber, halved lengthwise and sliced
1 package grape tomatoes, halved
1/2 cup diced smoked gouda cheese
1/2 cup diced red onion
1/4 cup minced fresh parsley, packed (I didn't have this and it was still yummy)
1/4 cup extra virgin olive oil
1/4 cup seasoned rice vinegar
2 tablespoons white wine vinegar
1/2 teaspoon mayonnaise
salt, to taste
freshly ground black pepper, about 4 turns

Directions:
Cook quinoa in chicken broth by bringing to a boil and then reduce heat to low and simmer for 10-15 minutes covered. Remove from heat and cool completely. I placed in fridge while preparing the rest.In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine. Pour half of dressing over remaining ingredients and taste before adding more. Chill in fridge for at least two hours before serving. This was great the next day and the next! Serve and enjoy!

Grilled Romaine Hearts

2011-06-30T13:41:00.000-07:00

Summer is for grilling. At least it is at my house. When it is 115 degrees outside, using the stove or oven seems like suicide. We often do the usual grilled steak or chicken, some fresh fruit of a sort, and a starch or grain. I found this little recipe in the Parade newspaper insert. I thought it tasted fresh with the lemon and warm crisp of the lettuce. I will say my husband did not care for it: "This is different, I don't know about warm lettuce!"

Ingredients:
2 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
1 small garlic clove minced
1/2 tsp Dijon mustard
1/8 tsp. worcesteshire
1/4 tsp. freshly ground black pepper
3 Tbs. freshly grated paremesan cheese
Olive oil spray
2 hearts of Romaine lettuce

Directions:
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcesteshire, and pepper. Stir in the parmesan cheese.

Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the hearts, then cut the hearts lenghthwise down the middle leaving the ends intact so each half holds together.Spray them lightly with oilive oil spray.

Grill until grill marks from and the lettuce wilts slightly, about 6 minutes turning once or twice. Serve drizzled with above vinaigrette. Yum!

Hawaiian French Toast

2011-06-14T14:30:00.000-07:00

If you have recently had french toast for breakfast your stomach is going to hide into the furthest corner of your abdomen in shame after reading this. French toast will never be the same again after adding coconut to its mixture. As Emmeril Lagasse would say: "let's kick it up a notch!" Hawaiian style.

Basically you need this:

and this:

Ingredients:
4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup milk
1/2 cup coconut creamer
10 to 12 slices Kings Hawaiian Bread sliced rather thick
maple syrup or other syrup (can you imagine the possibilities with this recipe?)

Directions:

whisk or blend just slightly all the ingredients together except the bread. Place a little butter or oil in your pan or griddle. Dunk bread in mixture and cook both sides on medium heat to your liking making sure the egg is cooked. top with butter and your favorite syrup. Serve and enjoy!

My Pretties

2011-05-18T11:55:00.001-07:00

Ok, so maybe they aren't that pretty to you, but to me this ugly old jar full of homemade processed jam is so pretty to me. Whenever I make something like homemade jelly I feel truly happy. It only resulted in about 4 jars, but I open my pantry every day and stare at them with such pride. I will never be a great chef or gourmet cook, but I will always try. I often fail, but I can't say I never tried and that is truly satisfying.

Strawberries and raspberries have been on sale lately. Stock up and make some of this delicious jam!

Ingredients:
4 cups crushed strawberries
1 cup crushed raspberries (raspberries were not on sale, but blackberries were, the substitution was tasty if you ask me)
2 Tbs lime juice
package of pectin
4 cups sugar

Directions:
Mix strawberries, raspberries & lime juice. Gradually
stir in pectin. Bring to a full roiling boil that cannot be
stirred down over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return to full boil. Boil
hard for a full minute stirring constantly. Remove from
heat. Ladle into jars & process in boiling water canner
for 15 min.

Serve and enjoy or just stare at them each day for one hour like I do.

German Chocolate Cake with Cheesecake Center

2011-05-01T18:12:00.000-07:00

This is a classic with a twist. It is mostly easy and very delicious!

Ingredients for the cake:
1 box of German Chocolate Cake mix
4 eggs (not kidding) plus whatever the cake mix needs
2 pkgs of cream cheese softened
1 1/2 cups sugar

Directions:
Mix cake mix as directed. In another bowl blend cream cheese, eggs, and sugar. Grease 9 x 13 pan and pour in 1/2 cake mix, then cream cheese mixture, and top with remaining cake mix. Bake at 325 degrees for 25-30 minutes or until toothpick comes out clean. Allow cake to cool before frosting.

For Frosting:
Ingredients:
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks
1 tsp vanilla
1 1/2 cups coconut
1 cup chopped pecans

Directions:
Combine in sauce pan sugar, butter, evaporated milk, and egg yolks. Cook over medium heat until thickened. Remove from heat and stir in vanilla. Fold in coconut and pecans. Pour and spread over cake. Serve and enjoy! It won't last long!

Before the frosting makeover ( I shaved off the uneven parts for an even topping)

After!

Thai Chicken Pasta

2011-04-06T18:00:00.000-07:00

Wowie! Where have I been? Well to answer that I should be sharing a recipe with sugar and spice and everything nice because I am now the proud mother of a darling baby girl. The nursery has been filled and so have our hearts. For a while there, our bellies were neglected. However, I am back in the kitchen and ready for summer dishes. This turned out to be pretty tasty if I do say so myself. My complaint is it was more sweet teriyaki tasting than Thai, but we loved it anyway.

Thai Chicken Pasta

3/4 Pkg of fettuccine noodles cooked
1 pound of chicken breasts
1 cup snow peas
1 cup carrots sliced thin

For the Sauce:
1/4 cup peanut oil
juice of one lime
1 clove of garlic minced
3 TBS of spiced ginger (the tube in the produce section )
3 TBS peanut butter (I used more to taste)
1/4 cup sugar
1/2 cup soy sauce

Directions:
Mix all of the ingredients for the sauce together. Pound the chicken into flatter pieces and place in ziplock bag. Poor sauce over the chicken leaving about 1/3 cup reserved for later. Place chicken in fridge for an hour or longer to marinade. Grill chicken basting a little more sauce over each piece. While chicken is cooking, cook pasta. Put the snow peas and carrots in the boiling water with the pasta in the last 2 minutes of cooking. Drain and add diced chicken to pasta and veggies. Add remaining sauce if more flavor is desired. I used about 2 more additional tablespoon of sauce stirred into mixture. Serve and enjoy!

Take a Peek at the Nursery!

2011-03-05T15:12:00.001-08:00

BEFORE:

I loved the red white and black. I still do, but am also really excited to add some fun patterns and most of all, PINK!

AFTER:

I wish my camera didn't suck so much so you could really see the colors. An amazing seamstress in AZ made the bumper and changing pad cover. I found the cardboard letter 'k' and covered it with pink paint. I then mod podged some of the leftover fabric from the bumper and added a few accents. The pom poms in the corner are from Martha Stewart. Darn her and her creativity! Finally, my favorite is the tu tu bed skirt. I simply tied tulle to a long ribbon and then used Velcro to attach it to the wooden bed frame.

NOW I JUST NEED A BABY! LET THE COUNTDOWN BEGIN!

Chicken Burritos

2011-02-23T18:57:00.000-08:00

This week I was craving some creamy chicken burritos. The web proved that there are a lot of great recipes out there. I took what I loved from several recipes and came up with this little concoction. Enjoy!

Ingredients:
4 chicken breasts cooked shredded
flour tortillas
1 green bell pepper diced
1/2 diced red onion
4 oz cream cheese
1 can cream of mushroom soup
1 can of black beans rinsed and drained
4 TBS of cream (optional)
1TBS of olive oil
1 cup cheddar cheese or mexican blend

Directions:

1. Saute green pepper and red onion and large skillet.
2. Add soup,black beans, and cream cheese and 2 TBS of cream.
3. Add chicken and simmer for 5 minutes.

4. Place filling on the middle of the tortilla and top mixture with cheese.

5. Fold like a burrito and spread remaining cream over the top of each burrito. Spread the remaining cheese over the top and bake at 350 degrees for 40 minutes. Serve and Enjoy!

Easy Mint Cake

2011-02-08T18:11:00.000-08:00

Mint is always a good idea in my book. This cake is light on the mint side, but refreshing enough to make your day. This is also a great cake to make for someone. I made two. One for my big belly and one for the dental office I took my toddler to. Enjoy!

Crème De Menthe Cake

Ingredients:
1 white cake mix
3 1/2 TBS crème de mentheliquor
1 tub of cool whip
1 jar of chocolate ice cream topping (I used hot fudge)

Mix cake mix as directed on box. Add 2 Tablespoons of crème de menthe liquor. Mix and bake as directed. Spread hot fudge while cake is still warm and allow to cool. Mix remaining 1 1/2 Tablespoons of crème de menthe to cool whip, mix, and spread on top. Place in fridge until cool and keep in fridge in between servings. Let me know if it rocks your world like it does mine. Didn't think it would be that easy? Stay tuned! There is more where that came from!

Creamy Baked Mac n Cheese

2011-01-17T19:21:00.000-08:00

Sometimes you just have to have a big bowl of macaroni and cheese. The Kraft kind will work once in a great while, but a big bowl of this recipe could be a regular at my household. I researched recipes and took what I loved from each one and came up with this. It was yummy in my large pregnant tummy.

Ingredients:
3 cups uncooked elbow macaroni shells
6 thick slices of bacon cooked and cut into small pieces.
2 cups milk
1 cup cottage cheese
1 cup sharp cheddar cheese
1 cup Colby cheese
1 cup Cotija cheese (found with other Mexican food dairy products)
1 tsp cumin
salt and pepper to taste
1 can of Campbell's condensed cheese soup
2 Tbs butter
3/4 cup bread crumbs

Directions :
Blend milk, cottage cheese, cumin, salt and pepper, and soup in blender. Pour over dry noodles in casserole dish. Stir in bacon and half of each shredded cheese leaving the rest for the top. Add remaining cheese to the top. Combine butter and bread crumbs and spread as the final topping. Bake at 350 degrees for 45-60 minutes. Serve and enjoy!

Eggnog Bread Pudding with Cranberry Sauce

2010-12-29T11:38:00.001-08:00

Christmas Day was the first time I have ever tried bread pudding. Can you believe that? It never sounded good to me. My two brothers love it. One of them blogs about it frequently here. Only one of them could attend my Christmas dinner and it is because of his love for bread pudding that I thought I would give this a go. I am now converted to bread pudding as well. THIS WAS TASTY! I love eggnog. The sweetness of the pudding combined with the sweet tart of the sauce was sort of a genius combination. I am sort of patting myself on the back for this one. Let me know if you try it!

Ingredients:
1 loaf stale French bread
1 quart eggnog (I used vanilla flavored eggnog)
3 eggs
2 Tbsp. Vanilla
1 C. raisins ( I omitted the raisins, but thought about using craisens)
1/2 C. sugar
Directions:
Heat oven to 325 degrees. Grease a 9x13 pan. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 2 hours. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.

Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.

Cranberry Butterscotch Sauce

Ingredients:
1/3 cup sugar
3/4 cup fresh or thawed frozen cranberries, chopped
1/2 cup water
1/2 Jar of butterscotch sauce (found in the ice cream toppings section)

Directions:
Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork or flat whisk, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Let cool. Add 1/2 Jar or more to taste of butterscotch sauce. Top bread pudding with whip cream and then sauce.

A Story About a Ham

2010-12-19T14:38:00.001-08:00

This is a story about a ham. I bought this ham at Costco as I had been eyeing it for several weeks after a tasty sample. Tis the season for sales on spiral sliced ham. I am trying to be a bit more economical about my meal selections as I realize that come March food prices are going to go up due to inflation. This ham made my week! Let me explain how.

First, it made a lovely Sunday meal with the delicious glaze provided, along with funeral potatoes and green beans as sides.

The next night it became a delicious Hawaiian pizza with fresh pineapple (also from Costco) and sliced up ham. I used the ready-made Boboli pizza crust. I highly recommend this brand for homemade pizza.

However, this was my favorite. Maybe it was because I had a cold, or because it was extra cold in Arizona this week, but this soup not only hit the spot, but became my new favorite.

White Bean Soup
(adapted from epicurious)

Ingredients:

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
2 (14- to 15-ounce) can stewed tomatoes (with Italian seasonings)
2 cups cups reduced-sodium chicken broth
2 (19-ounce) cans white beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 baby arugula I used a small 5 oz container, but wish I had more. You can also use baby romaine if you prefer that taste.

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

So easy! So delicious! Let me know if this becomes your ham story! I know it will repeat itself for me next year! Serve and Enjoy!

Chicken Fettuccine Alfredo

2010-12-07T17:03:00.000-08:00

I keep saying I will eat lighter. If you saw me you would know why. I look like I am due tomorrow, but I am actually due in 4 months. I don't feel that sorry for myself. Getting fat is part of pregnancy and quite fun for a food lover like me. This recipe has been adapted to fit my craving. It was slightly healthier, but I increased the milk and the butter for just a bit more flavor. It is still healthier than most Alfredo recipes and really really tasty. Enjoy!

Ingredients:
1 lb uncooked fettuccine (whole wheat if you can find it)
2 1/2 cups whole milk
2 Tbsp Gold Medal all-purpose flour
1/4 tsp salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
3 Tbsp butter
2 tsp finely chopped garlic
3 oz 1/3/less fat cream cheese
2/3 cup grated Parmesan or Romano cheese
2 Tbsp chopped fresh parsley
3 chicken breasts

Directions:
Cook fettuccine as directed on package, omitting
salt. Drain; return to saucepan. Cover to keep
warm; set aside.

Meanwhile, in a medium bowl, stir milk, flour, salt,
black pepper and red pepper with wire whisk until
smooth. In a 2 quart saucepan, melt butter over
medium-low heat. Add garlic, cook 1 minute,
stirring constantly (do not burn). With wire whisk,
stir milk mixture into butter mixture in saucepan.
Cook over medium heat 6-8 minutes or until mixture
thickens and boils.

Stir in cream cheese until melted. Stir in Parmesan
cheese until melted. Pour over fettuccine; toss to
coat. Sprinkle with parsley.

Pound chicken until pretty flat. Drizzle with olive oil and rub into chicken. Sprinkle with garlic salt and grill until cooked.

Slice chicken into thin strips and top each serving of fettuccine with chicken.

Christmas Wreath 2010

2010-12-01T13:27:00.000-08:00

Maybe it should be my tradition to make a new wreath every year. I find it to be a super fun craft and very rewarding thus far. Here's how:

I found a Styrofoam wreath at Michael's craft store and covered it in ribbon just to hide the ugly white.

This is my favorite. I gathered pecans from a local pecan tree grove that I take my daily walks to. It was great to get some exercise, find some free treasures, and save money on expensive pecans. I then painted them using acrylic paint and then coated them with glossy Mod Podge to give them a shine. Finally I glued them on with a hot--glue gun ,which seemed like an eternity, and then....

Add a ribbon and then hang. This old house has a little sass this year and I love it.
Grand total: $ 10 dollars (using 40% off coupon at craft store)

Happy Crafting!

Tickled Pink!

2010-11-21T16:29:00.000-08:00

Perhaps you will recall my new favorite thing to make is cupcake bouquets. The supplies are expensive, the construction is time consuming, but the result is fantastic.

This was my favorite bouquet. I made this for my sister's baby shower. She is having a girl. A baby girl who has been wanted for quite sometime. The theme of the shower was appropriately called "Tickled Pink" because we truly are. I am so excited to share the joys of motherhood with my sister.

The cupcakes were Pink Lemonade Flavored

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring
Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
2 Tbsp. pink lemonade concentrate
Red food coloring
Add the butter, confectioner’s sugar, lemon juice, and a few drops of food coloring and mix until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

I used extra large Smarties candy for the center of my flowers. I have no tips for frosting as that is a work in progress.

Can I tell you my favorite news of all?

I AM TICKLED PINK TOO! I cannot wait to have a little assistant in the kitchen come March. Stay tuned my lovely friends!

WInner of Apple Slicer!

2010-11-15T07:33:00.000-08:00

Here are your random numbers:

Timestamp: 2010-11-14 00:50:56 UTC

Thanks to all for participating. Please come back for more tastiness and more prizes. If I could buy your friendship I truly would!

Congratulations to MaryBeth! I'm excited for you to enjoy more apple dishes this season with the help of this handy gadget.

Review and Giveaway

2010-11-07T16:40:00.000-08:00

Am I the last person to own an apple slicer? I hope not, because I want you to have one too! As I mentioned before CSN stores as everything your shopping heart desires. I can't wait to own some of these dining chairs.

I love their little gadgets that are so nicely priced. I am craving apples these days and this apple slicer is perfect. The name, Easy Grip Apple Divider, says it all. It is durable, easy to hold and use. I love mine! It is made by Calphalon and I liked this product so much I purchased the vegetable peeler also made by Calphalon.

The best part is how easy it is to purchase from CSN stores online. It couldn't of been easier.

If apples are my favorite this season, please tell me what you are craving this season by leaving a comment.

Leaving a comment enters you in my giveaway for this lovely apple slicer of your own. Ready, set, go!

Apple Season Earns You A Giveaway

2010-10-24T20:46:00.001-07:00

I don't know about you, but the Fall season makes me crave apples. The best condiment for apples is caramel. Here is an easy way to make the most delicious and creamy caramel. Along with my caramel recipe comes a lovely giveaway. It was difficult to choose from all the amazing options CSN stores has to offer. CSN stores offers everything from kitchen gadgets, furniture, toys, and so much more!I am currently perusing their selection of dining chairs. They have every kind of chair you could think of. They would look great at my table as I enjoy this dip.

Take one can of condensed milk. and turn it into the most amazing caramel!

Creamy Caramel Sauce

Ingredients:

-One can of condensed milk
-Favorite apples for dipping

Directions:

First, remove label on can. Place it on a mason jar ring lid in a large deep pot. Cover with water and bring to a boil. Once boiling, reduce to a simmer for 3 hours. Keep adding water to ensure can is always covered in water. Explosions (which are messy) can occur. Don't worry, I was scared too, but it worked out just fine adding about a cup of water an hour. When 3 hours are up, it is done! Simply open can and pour out to serve. You can also let it cool and just pour it directly into your mouth. That's what I would like to do!

Warning: I don't know what happens for sure, but I hear that it is a sticky mess if the can isn't continuously covered in water.

Here is the best part:
Thanks to www.csnstores.com I will be giving an apple slicer away.

Isn't it pretty?

Stay tuned for my review and giveaway of this fantastic apple slicer. In the meantime, Happy Halloween!

Lasagna

2010-10-05T19:18:00.000-07:00

La-zag-na has been around for quite sometime, but proves to be a tasty treat whenever it is consumed. I am sure it is delicious everywhere, but I confess that I have never ordered it at a restaurant because I compare all lasagna to this recipe. It is cheesy, gooey, and just darn yummy! You too might have a family recipe floating around that raises the bar for all others. Here is mine!

Ingredients:
lasagna noodles ( I used whole wheat, about 16 noodles cooked as directed)
2 cloves of garlic minced
1 can evaporated milk
1/4 cup whole milk
5 oz. can Parmesan cheese
4 Tbs. butter
3 Tbs. flour
1 1/2 lbs ground beef
1 can tomato paste
1 large can diced tomatoes
4 bay leaf
1 pkg Lowery's spaghetti sauce (I know I cheated, you could always use your favorite spaghetti sauce)

Directions for Meat sauce:
Cook onions and garlic with ground beef. Add Italian seasonings to taste once hamburger is browned. Add tomatoes, tomato paste, Lowery's seasoning, bay leaf, and salt and pepper.

Cheese Sauce:
Melt butter, add flour and stir. Add evaporated milk and whole milk while stirring constantly. Sauce should thicken as it boils. This is to create a basic white sauce. Add Parmesan cheese. I use a lot for a really cheesy flavor.

Layer noodles first, then meat sauce, followed by cheese sauce. Continue for about 3 layers. Top with remaining meat sauce, and then cheese sauce. Bake at 350 degrees until heated through. I like my sauce to be boiling. Serve and enjoy!

Love and Heartache with Steak

2010-09-21T11:01:00.001-07:00

My brother at rkadetokens usually does the restaurant reviews. He gets out much, I do not. However, I was able to go out on a hot date with my husband celebrating 5 years of marriage and I learned a few things I really wanted to share.

Since I don't get out much I really wanted to pick THE RESTAURANT. THE RESTAURANT had to be affordable for us poor folks, yet special. I spent a good part of the day going through all of the restaurant options on restaurant.com. It is a handy little site where, for example, you can purchase a 25 dollar gift certificate for the price of 3 dollars to their selection of local restaurants. It is a great way to save money on a nice restaurant. None of them grabbed me though. I wanted a really good steak.

Lo and behold it turns out it was restaurant week in Arizona. That means (check your city for the same thing) that once a year all of the high class restaurants offer a 3 course meal for 29 to 39 dollars a person. I was so excited to learn that our anniversary fell on such an event. There are about 140 restaurants offered. I researched their 3 course menus and locations. I found a steakhouse called Monti's. It is not a franchise. Their menu looked amazing: appetizer, steak, and then dessert. Then I came across The Keg restaurant. It seemed that they offered more sides and such with your main course than any other option. The frugal and hungry side of me thought that was the best option.

A quick glance at Yelp.com told me they had great reviews and were known for their prime rib. I ordered the Iceberg wedge for an appetizer. This is common for a steakhouse to offer, but funny since it probably costs about 50 cents to make. I always love me an iceberg lettuce wedge covered in bacon slices, tomatoes, and bleu cheese dressing (the good stuff). My husband ordered the garlic cheesy shrimp. I was grateful after 5 years of marriage we had learned to share.

The main course was much anticipated. I ordered the 12 oz new york strip steak. My husband who apparently grew up in a barn (the kind without cows) ordered the Prime Rib thinking it was just a fancy name for a steak. After laughing at his confusion when our plates arrived I dived into my steak. "Sigh"....it was just average. After all of my research I had landed us in an expensive Sizzlers. There was absolutely nothing special about my steak. In fact, my husband said I had made better at home which means it was REALLY not good to him. His prime rib was tender, pink, and offered with Au jus sauce just as it should. However, the poor thing was just average was well. They both came with twice baked potatoes which were good. Good was the word of the night. After 5 years of marriage I wanted to be blown away with this amazing expensive steak house. Sadly, I was not. We finished with our creme brulee dessert and contemplated where we went wrong.

Here is what I have decided you should get from my experience:

1. When given the choice between a local, native, "mom and pop" type restaurant vs a franchise, always always go with the local non-franchise choice. Therefore I should of picked Monti's.

2. I really need to stay away from medium- well, that will toughen up any steak, but the pink scares me a little.

3. I had my choice of a chipotle seasoned steak. If I thought my plain steak was boring I should stay away from plain steak! Duh right?

4. Expensive doesn't always mean tasty.

What tips do you have for avoiding the expensive "average" meal?

Honey Lime Chicken Enchiladas

2010-09-12T14:19:00.000-07:00

In the words of my mother, "these are the best enchiladas I have ever had!" I wish I had thought of the lime and honey combination myself. You have probably seen this recipe floating around. I adapted mine from Double Batch. Everyone adds their own special touch. My change was to cook the chicken in chicken broth for extra flavor, add black beans to the filling, and omit cumin powder (no thanks on cumin ever!) The sweetness of the honey with the twist of lime was the perfect marriage of flavors. I can never get enough of any chicken enchiladas, but this might have to be the only recipe I use from now on. Thanks for stopping by. Have a bite when you can!

Ingredients:
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons chili powder
2 cloves of garlic, ﬁnely minced
About 3 boneless skinless chicken breasts cooked and shredded
1 cup chicken broth (for cooking chicken)
1 can black beans
12 corn tortillas
2-3 cups cheese, grated (the Mexican blend is best)
28 oz. can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream

Directions:
Simmer chicken with 1 cup chicken broth until cooked and easy to shred. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a medium bowl whisk together the honey, lime juice, chili powder, and minced garlic.

Place chicken in bowl with mixture and stir together. Allow to marinate while you prepare the tortillas, about thirty minutes in the refrigerator.

Heat the oven to 350. Heat tortillas in oil for about 20 seconds on each side. Be careful not to burn them. For a healthier version simply place tortillas in microwave for 20 seconds covered in paper towel.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 3/4 cup of the mixture in the bottom of the oiled baking dish.

Drain can of black beans. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Add one spoonful of black beans on top of the line of chicken in each tortilla. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Pour enchilada sauce mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve and enjoy!

Lazy Sunday Stew

2010-08-29T20:37:00.000-07:00

Who are we kidding? Every day is lazy around here! Not for long though, I feel that given my last pregnancy I only have about a month left of the sickies. Don't be fooled by my plastic bowls and plates. This stew tasted like it deserved to be served on a golden platter.

The meat was so tender it melted in my mouth. The flavors of the carrots, potatoes, and peas with the tomato flavor in the sauce was the epitome of comfort food. It may seem like a strange meal for Arizona in the middle of August, but I do very little normal around here. Might I add the cornbread is the perfect touch to a dish like this.

Ingredients:
4 lbs bottom round, trimmed and cut into 2-in pieces or 4 lbs precut stew meat
1 cup all-purpose flour
1/3 cup olive oil
2 large yellow onions, chopped
1 6-oz can tomato paste
1 cup dry red wine
1 pound Yukon gold potatoes, cut into 2-in pieces, peel if desired
8 oz baby-cut carrots
1 14.5 oz can beef broth
1 T kosher salt
1 T fresh thyme leaves or 1 tsp dried thyme
1 bay leaf
1 cup frozen peas

Directions:
Heat oven to 350 degrees. Lightly coat the beef in the flour. Heat 3 tablespoons of the oil in a Dutch oven over medium-high heat (Dutch oven matters here--the lid has to be heavy enough to really trap moisture and heat). Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned, about 7 minutes per side. Transfer to a plate; set aside. Repeat with remaining oil and beef. Reduce heat to medium, add the onions and cook for 10 minutes. Add the tomato paste and stir. Add the wine and cook, stirring to scrape up any browned bits, for 1 minute. Add the beef, potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and bring to a boil. Transfer to the oven. Cook until the beef is tender, 2 to 2 1/2 hrs. Remove and discard the bay leaf. Add the peas and cook over medium-high heat for 3 minutes or so. Ladle into individual bowls.

TO FREEZE: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.

Sweet and Sour Chicken

2010-08-22T09:34:00.000-07:00

This recipe has been floating around our family for years. The funny thing is, it has been called barbecue chicken. I, however, feel it is more accurate to name it sweet and sour chicken. It is pretty easy to make and a real crowd pleaser. I served this with fresh pineapple on the side. I have to say lately I have been quite the fruit picker. If you can, try to take me along the next time you need a pineapple or cantaloupe. I am on a roll for picking some good ones.

Sweet and Sour Chicken

Ingredients:

3 lbs chicken breasts skinned and boned. Season with garlic salt and seasoning salt.

1/2 cup vinegar
3/4 cup sugar
1/3 cup chicken broth
3/4 Tbsp ketchup
1 Tbsp Soy Sauce
1 tsp Accent

Directions:
Prepare chicken and place in casserole dish. Combine the remaining ingredients in a bowl. In separate bowl combine 2 Tbsp cornstarch and 1/2 cup of water. Mix well and add then add to the sauce mixture. Stir and mixture to the chicken. Cover and bake at 325 for 90 minutes. Serve and enjoy over rice!

NOTE: We all know that the more fat, the tastier it is. You can also make this a little tastier, but not as healthy by coating the chicken with cornstarch and then cooking in oil before adding the sauce and baking. If you do this, omit the cornstarch mixture above. The sauce will thicken from the coated chicken breasts.

An Interview with a Foodie

2010-08-11T20:48:00.000-07:00

Let me introduce you to my favorite foodie. His name is Kade from rkadetokens.

I am so grateful he agreed to this interview. If this goes over well, perhaps I can interview more Chefs and food connoisseurs from my favorite blogs in the future. Kade's sense of humor is killer which is why his blog is one of my favorites. He blogs about the many places and types of food he tries and does it so creatively you want to be invited to his next lunch break.

Me: So you are a an attorney by day for a very successful law firm. You have your pick of amazing steak houses, gourmet cuisine on the Strip, or pretty much anything. What compels you to go to places like Han Shik Taco, a random Taco truck in Las Vegas?Hhadfasdfasdfasfdlkjdfalskdf

Kade: While I technically have my pick of a million great restaurants, because I am not rich, I have been compelled to find my culinary joy at less expensive establishments. Also, since eating is a sensual experience, taco trucks stimulate my senses differently than a regular restaurant. If you eat at a taco truck or "hole in the wall" spot, you aren't eating at an organization, it is more like you are eating at someone's house. McDonalds is an impersonal corporation. People say things like "I want to sue McDonalds", but people don't often say, "I want to sue El Bocadillo Sabroso, that taco truck down the street." I think one reason for that is that you see the taco truck as personal, not corporate. If you eat out enough, I think you will want to start sharing your meals with people, not faceless corporations.

Me: Why do you have such a passion for food and a desire to try it all?

Kade: I have a passion for food because I am hungry. It makes sense, kind of, but we HAVE to eat, and we have to do it regularly. I guess it logically follows that we would make eating a ritual/diversion. However, we also HAVE to breathe, but no one is doing TV shows about those stupid oxygen bars at the airport. Humans are weird, I guess. It's also subjective. I am very competitive, but don't have a lot of real skills. If you want a guaranteed win, choose a game with no objective measure of success. If I want to be the world's fastest runner, someone has written down the fastest time for 100 meters. That is an objective measure of success. With food, it only has to be tasty. But no one has objectified taste, so even if a critic hates it, you can flip them off and call them stuck up and wrong. Thus, you can always win at the food game (unless someone dies of food poisoning).

Me: I know you have tried, alligator, kangaroo, and questionable cow parts. To this date, what has been the most random thing you have tried? Was it truly tasty?

Kade: Sweet breads. At an Argentinean restaurant (that I blogged about), I ordered a grilled platter. Included were "sweet breads." I thought it would be bread. It looked like chicken and it tasted like nothing. I thought I might have been eating brains, but my phone told me it was glands.

Me: Do you think the more food a person exposes himself too, the more flavors the palette grows to appreciate?

Kade: Sure. I thought I hated bleu cheese as a kid, until I tried it. However, I still haven't learned to appreciate dirt, though I have definitely tasted it.

Me: If you were a type of food or a certain dish, what would you be and why?

Kade: I would be sweet breads. I would have a misleading appearance and an unfamiliar taste paired with a shocking real identity. Or, I'd be a rutabaga because it sounds funny.

Me: Are you familiar with the Travel Channel series Man Vs Food featuring food enthusiast Adam Richman? He has taken on the biggest hamburgers, biggest breakfast burritos, gallons of ice cream at a time, and I just watched an episode where he had to complete a bowl of the spiciest Thai food made in the U.S. It was so hot that the preparer of the dish wore a gas mask. What challenge do you feel you would be up to if you were Adam Richman?

Kade: I am familiar with the guy and his show. I also am familiar with Andrew Z, and his exotic food show. I would be up to a challenge where I had to see how much delicious money I could "eat" by cramming it in my wallet. I would also be up to eating buttloads of Creme Bruelee'.

Morning Sickness Brownie Dessert

2010-08-03T12:39:00.000-07:00

Thank you so much for your support in the joy of motherhood and pregnancy. I realize I am not the first or the last to suffer from the symptom of morning sickness and therefore should not be given any extra sympathy. However, it is such a peculiar problem. On one hand it gives me the joyful reminder that there is a baby growing and developing inside of me. On the other hand I have to ask why does this have to be a possible side effect to the greatest gift on earth? While I am on the subject, why the strong sense of smell? Isn't that just uncanny to have a terrific nose and a queasy stomach? Either way it is humbling and heaven knows I am always in need of that.

In a world of so many advances ie; "There's an APP for that!". Sadly there isn't an IPhone App for morning sickness. There doesn't seem to be a cure anywhere. That truly is OK. However, for someone who loves food so much it is hilarious to me and I am sure annoying to others ( spouse mostly) how much I do not like food now. My own little cure seems to be sweets and fried foods. Besides the obvious problems with that, the looming threat of gestational diabetes makes me hope this doesn't last. While I look forward to feeling good again, I will revel in my sweets and try to share them with you.

This is a new favorite at my house. While it is so easy even a lazy pregnant person can make it, it tastes as though your favorite sit down restaurant just made it and charged you an arm and a leg for it. You can make it and feed about 6-8 people for about 6 dollars total.

Sure you can find a recipe for Cheesecake brownies. Might I suggest just using this:

Make as directed and while the brownies are slightly cooling prepare your Cook and Serve chocolate pudding that looks like this:
You just follow the directions by mixing the contents with two cups of milk and stirring while it comes to a boil. It thickens as it boils. I like to keep it fairly thin in consistency so when it comes to a boil I take it off the burner quickly. Serve up one slice of brownie (generous if you are giving it to me), top with one scoop of vanilla ice cream (before my current state I made this with homemade vanilla ice cream), and top with the hot fudgy sauce.

Let me tell you how impressed my visitors have been with this treat. It looks simple because it is, but it tastes divine. The hot pudding sauce melts through the ice cream just enough to compliment the brownie with the perfect creaminess of flavor. Sounds too sweet? No way! With the cheescake topping to the brownie it is a perfectly well rounded dessert! It is my husband's new favorite dessert as well as for baby #2! Serve and enjoy!

The Kitchen Is Closed.....

2010-07-27T18:50:00.000-07:00

.....well not really. I hope to be back to cooking soon, but the thought of food does not appeal to me at the moment. We are blessed with baby #2 on the way and this pregnancy has served up some lovely morning sickness. By morning sickness I mean all day sickenss. I do eat, but I don't want to. Cooking and smelling anything does not appeal to me either. This too shall pass and is of course so worth it. Thanks for being my friends. I am so flattered that you stop by. However, dessert is always welcome. Perhaps I will have to make a lovely treat next week to celebrate. Come on by when I do!

Easy Burritos

2010-07-13T21:25:00.000-07:00

How yummy do these canned pinto beans look? Pretty gross right?

How about this canned hamburger with some yummy fat floating on the top? They definitely don't look very pretty on my shelf aesthetically, but they are pretty tasty when I put them in these little burritos. I especially love them because they make for great food storage and make some meals super quick and easy like this one.

This is my first attempt at canning. It was easier than I thought. I did ground beef, beans, and chicken. I only have two jars left and can't wait for the fall when I can do more. Sometimes I like to do a fancy meal requiring a lot of work and ingredients. Sometimes I like to just heat and serve and feel good that I am saving us money. This is a great way to do it.

Easy Burritos

1 pound of hamburger
1 Mexican green onion diced
1 packet of ranch salad dressing mix
1 packet of Burrito seasoning
1 cup of cheddar cheese
1 cup of Monterrey Jack cheese
Burrito size flour tortillas
1 can of red enchilada sauce
3 cups of refried beans (or 1 jar of pinto beans mashed and heated)

Directions:
Brown hamburger with diced onion. While hamburger is cooking heat beans in a separate pan. When hamburger is cooked add both seasoning packets. Allow to simmer for 10 minutes. Warm tortillas and spread with beans first. Next add hamburger mixture and top with cheddar cheese. Roll into burritos. Pour enchilada sauce over the top and add remaining Monterrey Jack cheese. Bake at 350 degrees until cheese is melted. Serve with lettuce and sour cream. Enjoy!

It looks a lot better in a burrito and tastes yummy too!

Summer Corn Soup

2010-06-30T10:16:00.000-07:00

Sure you could use frozen corn, but why would you when there is fresh tasty corn to be had? This recipe was dreamed up by my favorite chef, Bob. It is 4th of July soon and a traditional item on the menu is corn on the cob. Make sure you get extra corn for this soup and make it the next day to help relieve the sadness that the holiday is over and you have to get back to work. I would hope that it would be really cold and rainy the next day providing the perfect setting for this dish, but the chances are slim in Arizona. It is similar to corn chowder, but in the words of Emeril Lagasse "let's kick it up a notch!"

Corn Soup
Ingredients:

3 fresh cobs of corn (remove corn from cob and blend uncooked)
2 cups of corn (cooked and removed from cob)
1/2 of a red pepper diced
1/2 green pepper diced
1/2 red onion diced
2 Tbs fresh sweet basil minced
1 Tbs fresh Thyme minced
1 Tbs minced garlic
5 slices of cooked bacon diced
2 cups water
1 cup chicken broth
1 C heavy cream added last

Optional: Sprinkle finely diced jalapeno pepper on top before serving.

Directions: In a large pot saute the ingredients except for the corn and cream in a little olive oil, salt and pepper to taste until clear. Then add liquids and boil for 10 min and add the corn and cream mix and heat through. (Blend fresh corn and cream in blender to make thickener for soup. Set aside.) Put remaining ingredients in soup pot and bring just to a boil. Add pureed mixture of corn and half and half to soup. Simmer for 10 minutes. Serve and enjoy!

You could also skip the blender and make a roux using flour and butter for a more thick and creamy soup. Either way it is delicious with the fresh summer ingredients. Serve and enjoy! Don't forget to check out your summer online picnic basket by Louise!

Picnic Worthy Baked Beans

2010-06-25T22:58:00.000-07:00

I'm going to a picnic and I'm bringing.........

A- Almond Joy Pie

B- Baked Beans, but not just any Baked Beans. The kind of baked beans that have people going back for seconds and thirds. Thanks to Louise for hosting this fabulous Picnic.

I promise once you try them you will never go back to the "old beans." Perhaps the only weird thing about this recipe is the mental debate I had on Ketchup vs Catsup. Why the different spellings?

Ingredients:

1 lb ground beef
1 large onion chopped
1 tsp salt
1-2 tsp Worcestershire sauce
1/2 tsp dry mustard
2/3 cup Ketchup
1 can red kidney beans
1 16oz pork and beans
3 TBS brown sugar
Cooked and chopped bacon (optional)

Directions:
Cook meat and onion till browned. Mix with remaining ingredients and pour into casserole dish and bake one hour at 350 degrees.

Teriyaki Lettuce Wraps

2010-06-20T18:26:00.000-07:00

This is my version of a lettuce wrap. It is very easy and such a refreshing meal in the summer. What do you eat when it is 105 degrees outside? Better yet where do you live that it is 105 or hotter? That genius would be me, and for the most part I love Arizona. However, sometimes it is so hot I have no idea what to eat. This is where cool crisp lettuce sounds like the perfect choice.

Ingredients:
1 head of Romaine Lettuce
1 Rotisserie Chicken or 1 fryer chicken baked and shredded
1/2 pkg of Chinese Rice sticks (follow cooking directions on package)
1 cup diced fresh mushrooms
2 green onions diced
1 can water chestnuts (diced)
1 bottle of Yoshida's teriyaki sauce
salt and pepper to taste

Directions:
Remove chicken and shred from whole chicken. I cooked my own in a portable roaster I plugged in outside to avoid heating the house. Saute onions and mushrooms in olive oil and then add chicken and water chestnuts. Pour 1/4 cup of Yoshida's teriyaki sauce into mixture. Remove from heat and prepare lettuce by removing whole leaves, rinsing and drying. Prepare Chinese rice sticks. Add mixture to Romaine lettuce leaf and top with Chinese rice sticks. Serve and enjoy!

Red Velvet Cupcakes and a Little Dirty Secret

2010-06-13T08:15:00.000-07:00

The husband recently turned one year older and requested red velvet cupcakes. Should I be worried? I don't think so. I think he just likes the taste and the color red. I searched for what I thought would be a good recipe and found a great one. This recipe has been modified from Best Cupcake Recipes.

Are you ready for the little dirty secret? It isn't really dirty. Actually, it is quite tasty. Do you over pull gorgeous cupcakes out of the oven only to have them deflate and sink minutes later when cooling? Well, I read somewhere that if you simply do a heaping teaspoon, or a heaping of whatever measurement the recipe calls for, your cupcakes will stay plump and risen. I tried it with this recipe and it worked!

I also couldn't decide if I should do a butter cream frosting or cream cheese frosting. I love the sharp flavor of cream cheese frosting, but feel that red velvet cupcakes lack in sweetness and need butter cream frosting as well. So, I combined them and it was delicious!

These are just in time for the 4th of July if you add blue sprinkles on top!

Red Velvet Cupcakes
2 1/2 cups cake flour
1 teaspoon baking powder (heaping)
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Mix cake flour, baking powder, and salt into a medium bowl and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the cocoa powder, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Add red food coloring until mixture is a vibrant red.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 24 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 15-20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete.

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6.I made half a batch of cream cheese frosting and half a batch of butter cream frosting and combined them for one delicious frosting. Serve and enjoy!

(Notice how they are still plump after cooling?)

What about Bob? .....and his pasta......and where have I been?

2010-06-07T21:17:00.000-07:00

Well hello! Thanks for coming back even though I have been gone. I had a little vacation with the husband to see in-laws and attend a wedding. Don't worry my in-laws are very cool. How have you been? I missed you.

Once upon a time my Dad invented this pasta recipe and I have hated all other sauces since. What makes it even cooler is the chef's name is Bob. Bob the chef/dentist! A good guy to have around I'd say.

This sauce really is pretty easy and tastes healthy and light. The best thing about this recipe is you could easily add-in whatever you love and it would be quite tasty.

Ingredients:
One chopped onion
3-4 cloves of garlic minced
1 Tablespoon Italian Seasoning (to taste)
1 teaspoon of capers (or black or green olives)
1/3 cup pine nuts
1 jar of artichoke hearts sliced briefly with knife
2-3 cans of diced canned tomatoes with oregano, or basil or other seasonings
1 pound of cooked and shredded chicken (I used my canned chicken and it just shreds perfectly once it hits the pan)
Salt and pepper to taste
Shredded Romano or Parmesan cheese

Saute the onion, garlic, capers, pine nuts, and seasonings in olive oil. Add the tomatoes,artichoke hearts and chicken. You can exchange the chicken for shrimp, sausage, or whatever protein you prefer and it will work perfectly. Let the sauce simmer for 20 minutes to let the flavors marry. While sauce is simmering, cook desired pasta. I use whole wheat pasta and can't tell the difference from white anymore. Serve over pasta, top with cheese, and enjoy!

I had lots of sauce left over and made a basic Alfredo sauce the next day to combine with the leftovers. It was creamy, and so flavorful with the tomatoes and pine nuts.

French Bread is for Wimps Like Me

2010-05-11T20:08:00.000-07:00

So easy, even a caveman can do it. I didn't think it would be easy until I tried it. There are a few steps involved, but the end result is worth it. When I pulled it out of the oven I was afraid it was ruined. It seemed extremely tough on the outside. So tough that I thought it was hard all the way through. As soon as I took my bread knife to it, it cracked open with steam oozing out as my knife slid down easily through the fluffy bread. I was pretty proud of myself, I think you will be too.

French Bread Directions

Ingredients:
2 Tbs active dry yeast
2 cups warm water
2 tsp salt
1 tsp sugar
4 1/2-5 cups bread flour
1 tsp cornmeal

In large bowl, dissolve yeast in warm water. Add the salt, sugar & 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth & elastic about 6-8 min.

Place in a greased bowl, turning once to grease the top. Cover & let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12" long loaves.

Place seam side down on a greased baking sheet. Cover & let rise until doubled, about 30 min. Sprinkle with cornmeal. With a sharp knife, make 4 shallow slashes across the top. Bake at 450 for 15-20 min or until golden brown.

I used my french bread to make my favorite sandwich. Spread slice of french bread with pesto, add artichoke hearts from a can, and top with baked rotisserie chicken. I sprinkled with Parmesan cheese and broiled until crispy around the edges. Serve and enjoy!

The Soup's Chicken Tetrazinni

2010-05-02T20:42:00.000-07:00

Chicken Tetrazinni has been running through my mind and tummy ever since I saw this episode of The Soup. I had no idea what Chicken Tetrazinni was but after some research I put this delicious recipe together. It really is yummy! What I loved about this recipe is it is fully of chunky vegetables. I recently canned chicken by using my pressure cooker and I have been looking for recipes to use it in. This recipe was a great way to use my canned chicken.

Ingredients:
4 cups cooked chicken breasts (cubed)
1 1/2 cups hot water
2 teaspoons chicken bouillon (I use a brand with no MSG)
1 (12 ounce) package pasta (angel hair or spaghetti) cooked as directed
1 large onion (chopped)
3 large celery ribs
1 (4 ounce) can sliced mushrooms (optional)
1 cup green pepper (chopped)
1 cup carrot diced
1 (10 ounce) bag frozen peas
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can milk
2 cups cheddar cheese
1 cup Parmesan cheese (shredded)
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon pepper
1/2 cup Italian Style bread crumbs

Directions
Prepare pasta as directed on package, set aside.
Saute onions, green peppers, celery, and mushrooms in a lightly oiled large pan (preferably a deep skillet, 12" or more).
Dissolve the bullion in the hot water to make broth.
Stir in soups, broth, peas and shredded carrots and cook until all is heated. Add in seasonings.
Transfer above into large casserole dish.
Mix in the chicken and cheddar cheese.
Sprinkle the Parmesan cheese followed by bread crumbs over the top(s).
Bake in a 350 degree oven for about 15-20 minutes.

Last Call

2010-04-25T22:10:00.000-07:00

I know it is just an onion chopper, but you Eight For Eternity earned it! I guess if I don't hear from you by the evening of tomorrow I will have to choose another winner. Thanks all for playing!

Not just Any Banana Pudding

2010-04-22T16:19:00.000-07:00

Have you seen my winner? She is about this tall, this pretty, and I have only met her once through her one comment. Her profile is blocked so it seems that I am unable to locate her blog to contact her. Is there any tricks to find someone through their comment even if their profile is blocked? I am afraid I will have to choose another winner on Monday if I do not hear from EIGHT FOR ETERNITY.

Now have a bite of my banana pudding please. Once upon a time I made some for the fire station my husband was at and now he is known as the guy with the amazing dessert. I am not kidding. He is so new as a fire fighter that he "roves" from station to station. He is hopefully getting a reputation as a great worker and firefighter, but we know for sure he has gained the reputation for having a secret recipe of a really tasty dessert. Well secret is out! Here it is, no fire department needed.

Ingredients:
1 5oz. pkg instant vanilla pudding
2 cups milk
1 8oz. pkg cream cheese (softened)
1 can eagle brand condensed milk
2 cups whipping cream (whipped stiff with 1/4 cup of sugar)
2 pkgs pepperidge farm chessmen cookies
4-5 bananas sliced

Directions:
Mix pudding with milk using mixer and set aside. Mix in cream cheese. Mix in condensed milk and fold in whipped cream using spatula. Place 1 pkg of cookies on the bottom of a 9 x 13 pan. Add sliced bananas over cookies and spread the pudding mixture over the bananas. Place the second pkg of cookies over the top. Chill for 3-4 hours. Serve and Enjoy.

Serve immediately as the bananas turn brown quickly.

Winner Winner Onion Dinner!

2010-04-19T08:46:00.000-07:00

I'm excited to announce the winner of the onion chopper sponsored by www.csn.com. As you can see below, Katie from Eight For Eternity is the lucky winner. Katie, thanks for visiting my blog! I bet I have Louise to thank for that. Unfortunately I am unable to find your blog as your profile has been blocked. I hope you see this, and email me your information so csn can send you your onion chopper. I'm excited to give it you and even more excited to give away more handy kitchen items in the future.

True Random Number Generator
Min:
Max:
Result:
9
Powered by RANDOM.ORG

Thanks to all for participating. It was fun to see what movies made you cry.

Here is the list:

1.Up
2. 8 Below
3. Marley and Me
4. The Blind Side (I cried through just the preview)
5. Love Story (I'm going to have to rent this one!)
6. The Dirty Dozen ( I bet this one is a real tear jerker :)
7. Pursuit of Happiness

If you haven't seen the above movies, I would recommend them. I also cried through The Notebook. That is one of my favorites. Happy cooking!

A Giveaway For Your Eyeballs!

2010-04-12T11:10:00.000-07:00

What is white, yellow, and purple and most likely makes you cry? Onions of course! They are like husbands, you can't live with them and you can't live without them. If you are like me, I dread cutting onions. I even spend 2 dollars extra sometimes and buy the already chopped onions at the store. Perhaps I am more sensitive than others, but my eyes really do water constantly while chopping onions.

Thanks to www.csn.stores.com I am able to give this lovely onion chopper away.

It is really easy to use. I was able to dice an onion into perfect small pieces without crying.

It has measurements on the side, a really sharp blade, and a handy scraper to remove the random onion bits that get stuck on the blade. I love it! I can't wait for you to have one as well. Please leave a comment telling me what was the last movie that made you cry, and you will be entered. Thanks for participating. I seriously love shopping www.csn.com. Their prices are unbelievable!

Here is a tasty recipe that will make your onion chopper pretty handy:

Onion & Cheddar biscuits

Ingredients:
1/4 cup finely chopped sweet onions
4 Tbs cold butter divided
1/4 cup white balsamic vinegar
1 cup flour
1 Tbs sugar
1 1/2 tsp baking powder
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 cup shredded cheese (I used sharp)
2 green onions chopped
1/4 cup buttermilk

Directions:
Saute sweet onion in 1 Tbs butter until tender. Add vinegar; cook & stir until liquid is evaporated. Let cool.

Combine flour, sugar, baking powder & seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add onion mixture, cheese & green onions. Stir in buttermilk, just until moistened.

Turn onto a lightly floured surface & knead 6-8 times. Pat or roll out to 1/2" thickness; cut with 2 1/2" biscuit cutter. Place 2" apart on greased baking sheet. Bake at 400 for 12-15 or until golden brown. Serve and enjoy!

Chicken Crescents

2010-04-02T16:21:00.000-07:00

Butter, cream cheese, and more butter. Yum! This is a classic favorite around our house. I wanted to post this before Easter as it was a real winner for last year's Easter Holiday. Maybe it will be a hit at your house as well. Ham and turkey are always delicious, but sometimes it is fun to switch it up.

I'm a big fan of the perfect bite and this dish has the perfect bite everytime. As you bite into your teeth sink into the crunch outside first, followed by the soft crescent breading, and then the creamy inside. It isn't exactly low fat, but every now and then it is a must!

Ingredients:
1 cup dry herb-seasoned stuffing (chicken flavored)
1/2 bread crumbs
2 3(oz) pkgs cream cheese, softened
4 Tablespoons butter, softened
1/8 Teaspoon pepper
2 cups diced cooked chicken
2 Tablespoons green onion
2 Tablespoons fresh parsley
2/3 cup of fresh chopped mushrooms
2 (8-oz) cans of refrigerated crescent rolls
3 Tablespoons butter, melted
1 (10 3/4 oz) can of cream of chicken soup
1/2 cup sour cream

Directions:
Crush seasoned stuffing and mix with bread crumbs; set aside. In a large bowl mix together cream cheese, the 4 tablespoons butter, and pepper. Add chicken, green onions, parsley, and mushrooms. Set aside. Seperate crescent rolls to form 8 rectangles; press seams securely. Place 1/3 cup of chicken mixture in the center of each rectangle and fold up ends to cover filling mixture. Seal edges by pinching dough together. Dip each roll into remaining melted butter and then roll into stuffing mixture. Place on a greased baking sheet. Bake at 400 degrees F for 20 minutes. Serve with a sauce made by warming the cream of chicken soup and sour cream in a saucepan until warm. Serve and enjoy!

As a wife of a carpenter I have learned to appreciate cabinetry in its many forms. While searching for the perfect giveaway I found these cool barstools and counterstools for my future new kitchen through www.csnstores.com. I'm actually blown away at how inexpensive they are. They might even be cheaper than having my husband make them for me.

Stay tuned for my upcoming giveaway! I will give you a hint: what is white, yellow, and purple and most likely makes you cry? This giveaway is thanks to http://www.cookware.com/

Spring Cupcake Bouquet

2010-03-25T10:29:00.000-07:00

This is super fun to make and even more delightful to give to someone. Before I became a mom, I was a dental assistant in a pediatric dental office. It was a really fun job, but the people I worked with are what really made it great. I have remained really good friends with one person in particular and today was her birthday. A perfect occasion for a cupcake bouquet. Here's how:

Find terra cotta planting pot with Styrofoam ball that will fit as pictured. There are several sizes to choose from, I chose the largest.I got mine at Michael's, but am sure you could get them cheaper at Wal-mart or even Home Depot. Cut up assorted colors of scrapbook paper and mod podge the entire pot. This is the best part. I added ribbon on the rim just because.

I had to trim the ball a bit in order for it to fit nice and snug.

I used confetti cupcake mix (Duncan Hines), but in the future will probably try to get a little fancy with the taste. The project itself took a few hours so an easy cake mix worked best for me. You can use popsicle sticks found at a craft stores to stick the cupcakes into the styrofoam. I used skewers cut in half just because I had them around. Stick them into the ball as desired. I was able to fit 14 cupcakes, but wish that I had put more in. Using a hot glue gun place tissue paper to cover up the rest of the styrofoam.

The final step is to frost the cupcakes. You get could really fancy with this part. I just used the sea shell frosting tip and a dash of sprinkles on each one. The thing about this project is you could go really simple or really make it fancy ,and either way it would still look great.

Tips:

The styrofoam ball was about 20 dollars at Michael's. I wouldn't go without their weekly 40% off coupon.
I used some card stock and some just regular scrap book paper. I would recommend only using the flimsy scrap book paper. It sticks better.
Before frosting check for hot glue strings all over.If you are going to give it to someone, give it to someone you really like because after all the time you put into it, you will hate to see it go.

It sure made my kitchen look lovely for a day. Let me know if you try it. I would love to see what people come up with.

Spaghetti Sauce to Remember

2010-03-16T20:46:00.000-07:00

You can thank the Phoenix Firefighters for this one! It starts to tickle you taste buds as soon as it starts to simmer. By the time you get your first mouthful you can't eat it fast enough. It is has some bold flavors with pepperoni, Italian sweet sausage, and of course garlic. Some might even say you have to call the fire department to put out the crazy tastiness going on in your mouth. Yummy!

This recipe feeds a fire crew!

Ingredients:
3 cans 28 oz peeled tomatoes
1 can 28 oz tomato sauce
1 bundle fresh parsley
1 small pack sweet basil spice (found in the spice aisle, or sometimes with the Mexican food spices on the Asian/Mexican foods aisle)
1 sweet onion chopped
2 bunches of garlic minced
1 pack of sweet Italian Sausage
1 stick pepperoni sliced
1/2 cup olive oil
1 Tablespoon crushed red pepper

Directions:
Pour 1/2 cup olive oil in large pot. Saute pepperoni for 1 minute, add onion, saute for 1 minute, add garlic and saute for two minutes. Meanwhile brown Italian separately and then add to pot. Add all remaining ingredients including salt and pepper to taste. Simmer 3-4 hours and try to refrain for sipping it gone before plating.
Cook spaghetti as directed, serve and enjoy!

Mirror Mirror on the wall.......

2010-03-08T12:30:00.000-08:00

.....what's your best food storage recipe? That doesn't really work does it?! Hmm. Well let me explain my question. I would like to have some sort of food storage for rainy days, job layoffs, or some sort of emergency. Liking and doing are two different things. I am yet to actually do it.

Food storage should consist of foods that are actually enjoyed by the family and can be easily rotated. In my efforts to accomplish this I have come up with only ONE recipe so far that meets this criteria. Of course pasta and canned spaghetti sauce is always good to stock up on, but not craved so much at my house. Obviously flour, sugar, and other dry goods can last a while, but I am searching for meals that will not need too many items from the fridge or freezer to complete the meal.

I would appreciate if you would help by just listing an idea. You don't even have to give me a recipe. Just tell me what you would keep on hand for your family that would work and hopefully that will inspire me. Thank you.

Here is an example of my food storage recipe:

All you need to do is brown 1 lb of hamburger with one diced onion and combine the pictured ingredients for a delicious taco soup. I am working on canning my own hamburger using a pressure cooker and if that happens that I really don't need anything from my fridge!

1 can kidney beans
1 can black beans
1 can ranch style beans
1 jar of your favorite salsa
1 can of corn
1 can of Rotel
and 1 lb of cooked hamburger meat with onion

Combine and simmer for 30 minutes. Top with your favorite ingredients such as sour cream, cheese, or even lettuce and eat as if it were soup. This is a great meal full of good protein and nutrients. I always have leftovers and often turn it into a casserole by smashing corn chips and layering on the bottom and top with cheese and baking in the oven until it melts.
Now, please allow me to take the time to thank my good friend Louise for this lovely award:

Here are the rules:

Thank the person who gave you the award: Thanks again Louise! I am so flattered that you thought of me!

Paste the award on your blog (check!)

Link the person who nominated you for the award (check check)

Tell 7 interesting things about yourself (not as easy as I thought)

1. I am not one of those super crafty talented people that can just create things out of nothing, so cooking and having blogging friends that cook is a wonderful thing in my little life.

2. I was crying myself to sleep several times in the last months over my husband possibly getting laid off as a firefighter. Thankfully his job was saved (for now.)

3. I am ready for another baby even though we have had several disasters created by just one baby today.

4. Once I had raspberry lemonade creme brulee at a fancy restaurant and I have been dreaming of the day we could afford to go back there again.

5. I include the question :" what did you order, or make today?" in almost every conversation with almost everyone. I love food and I love to talk about it.

6. Now that I am a stay at home mom I am becoming a bit of a hermit and that worries me slightly.

7. All of the best conversations I have ever had have been at a dinner table or included some sort of tasty treat while talking.

Nominate 7 bloggers or less

I too hate this part of awards. I don't mean to be ungrateful, but I just want to pick everyone and not bug the people that don't want to participate. Just know that I love everyone, but feel these people have inspired me lately.

6. pulsipher predictions

7. countryfriedmamma

Chinese Chicken Salad

2010-03-01T13:57:00.001-08:00

Ingredients for the salad:

2 whole chicken breasts
1 whole ginger root cleaned and trimmed
1-2 heads chopped lettuce
1/2 pkg. rice sticks
3-6 green onions diced
1/2 c. toasted almonds
1/2 c. sesame seeds toasted

Cook the chicken in water with ginger and salt til done. 20 - 30 min. Fry rice sticks(see pictures) in hot oil and drain on paper towel. Cut up cooled chicken. Combine above and add the dressing. See below.

BEFORE:
AFTER:

The rice sticks are really quite fun to make and eat. They can be found in the Asian section of your grocery store near the soy sauce, chow mein noodles, etc. Follow the instructions on the package to cook.

For the salad dressing:

4 T sugar
1/2 tsp pepper
2 tsp. salt
1 tsp. Alpine touch
4 T. red wine vinegar
1/2 c olive oil

Combine all but the oil and heat for 30 sec or so in micro and stir so sugar dissolves and spices blend. Add oil. Refrain from adding the dressing to the salad until you are ready to serve.

My Take on Chicken Gargonzola Pasta

2010-02-22T17:53:00.001-08:00

It's pretty easy and oh so tasty. The flavor of the sharp Gorgonzola mixed with the flavors of prosciutto, asparagus, and cream makes for a lovely dish.

Ingredients:
2-3 grilled and diced chicken breasts
1 cup asparagus tips
1/2 cup diced prosciutto
2 cups heavy cream
1/2 cup grated Gorgonzola cheese
1/2 cup Parmesan cheese
1 stick of butter
salt and pepper to taste
1 box of Penne pasta cooked al dente

Directions:
Melt butter in saucepan. Add cream and hit to just boil adding Parmesan and Gorgonzola cheese just to a boil stirring constantly to avoid burning. Grill Chicken and boil pasta 8 minutes adding asparagus for the last 4 minutes. Drain and add sauce to pasta. Add prosciutto and grilled chicken. Serve and enjoy the goodness.

What is that drink in the background? Well that was sparkling cider, with thawed frozen raspberries, and topped with a scoop of vanilla ice cream. It was a hit! Thanks for stopping!

I HEART vanilla bean cheesecake bars!

2010-02-15T13:14:00.000-08:00

How does one humble wife let their dear husband know how much they love them? By vanilla bean cheesecake bars of course! I can't take all the credit. I wanted to make vanilla cheesecake, but I wanted it to be easy and in a large pan so I could use my heart-shaped cookie cutter. Thanks to Baking Bites I found just what I needed. I made a few adjustments and they really truly won the love of my husband and I.

Vanilla Cheesecake Bars

Ingredients (crust):
1/3 cup Sugar
1 1/2 cups Flour
1/2 cup Butter
1/2 cup Crushed Pecans (this is my addition because I had some)
1/4 teaspoon Salt
1/4 teaspoon Vanilla extract ( vanilla sugar would of been better, but I was doing it inexpensively)

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour, pecans ,and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes. While crust is baking prepare filling.

Ingredients:
1/2 cup of sugar
1/2 cup of half and half or light cream
2 (8oz.) pkgs of cream cheese
3 large eggs room temperature
1/2 vanilla bean or 2 teaspoons vanilla extract. ( I went to purchase vanilla bean and decided it was too pricey)
1 Tablespoon all purpose flour.

Directions:
Combine sugar, half & half and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated before adding the next. Scrape the seeds from the vanilla bean into the mixture (or add extract) and add the flour. Pulse until smooth.
Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (baking time should be reduced slightly if using a 9×13-inch, as the filling will be slightly thinner) and not jiggly.
Cool completely before slicing (don’t be alarmed if the cheesecake appears to deflate somewhat as it cools), or refrigerate until ready to serve.
Makes 20-24 bars.
Once cooled I used my heart-shaped cookie cutter and topped with whipped cream, bananas, and strawberries.

It never hurts to show the neighbors some love and give them a slice too! I almost hoped they weren't home so there was more for me. My thighs thank them for being home.

Pork Chops for dessert

2010-02-09T07:43:00.000-08:00

Ok not really for dessert, but maybe. My husband brought this tasty idea home from the fire station.

Ingredients:

4-5 pork chops
1/2 cup brown sugar
Olive oil
cayenne pepper to taste

Directions:
Fire up your grill. While that is warming up take olive oil and rub a little into each pork chop. Next sprinkle and rub in brown sugar into each chop. Following brown sugar, sprinkle cayenne pepper on the same side as brown sugar and place the pork chops face down on the grill. Rub all the same ingredients onto the side facing up and cook to your desired doneness. Serve and enjoy! The brown sugar melts and creates a wonderful little sugary crunch with a little bit of a bite from the cayenne pepper. Yum!

The Divine Creation of Food

2010-02-02T13:49:00.000-08:00

This post is inspired from a lesson at church. Did you know that a lot of foods are shaped like the body part they are good for? How crazy is that?! Let me give you some examples:

Walnut-
It is shaped like a brain in every way! It has a line that runs down the middle and has the bumps and curves like you would imagine a brain to appear. What is it good for? Among many benefits they are really good for brain function, mainly improving cognitive function.

Tomatoes-
When cut the tomato resembles the heart perfectly with four chambers,the color red, and the shape. Tomatoes are an excellent source of niacin, potassium, vitamin B6, and folate. These nutrients help reduce the risk of heart disease.

Sweet Potatoes-
Sweet potatoes are shaped like a pancreas and therefore help the pancreas by releasing sugars into the bloodstream gradually. This helps eliminate stress on the organs and regulating blood-sugar levels.

Carrots-
When sliced, carrots look just like the eye. Under a microscope you would be able to see tiny little veins branching out from the center. Carrots are rich in beta carotene which the body converts to vitamin A. Vitamin A as we all know is great for maintaining the health of the cells within the corneas.

Melons-
My personal favorite. You guessed it! These are great for the melons, our melons that is! Citrus fruits and melons are rich in vitamin C. Vitamin C helps in preventing breast cancer. Isn't that amazing?!

The list goes on and on. I hope this helps you appreciate your food more and the almighty who made it! Isn't it fascinating?!

Andes Mint Cookies

2010-01-26T11:32:00.000-08:00

I can't tell you how I made these. I made these the other day for my family and they were such a hit that I fear that If I share the recipe I will no longer be the coolest person in the world. I will have to share that title with all that ventures to make these!.........Ok I will, but just because I am feeling generous.

Ingredients:

1 cup of Andes Creme De Menthe baking chips (I used less, you can use more depending on your craving for mint)
1 box of Duncan Hines Devils Food cake mix
1/3 cup of oil
1/3 cup of water
1 egg
20 whole Andes mints cut in half

Directions:

Mix all ingredients. Take one spoonful of mixture and roll into balls. Place on cookie sheet and bake for 10-15 minutes depending on oven. This part gets a little tricky to cook them not too gooey, but not too done. While cookies are baking cut whole Andes mints in half. As soon as you pull the cookies out of the oven place mint on center of cookie and spread chocolate around as it melts as if it were frosting. Serve with a tall glass of cold milk and grab as many you can at the first serving because they go fast!

And the Winner is............

2010-01-20T09:34:00.000-08:00

So I probably shouldn't do giveaways anymore because it is so hard not to give something to everyone. I was so excited that everyone participated that I decided to give two away. The second bottle was intended for my father-in-law.( I will get him one this summer when I am in Wyoming.) If you didn't get one and you now feel like your spice rack is lacking you can always go here to get some.

KHBaird from karsultation

and

Pam from sidewalk shoes

Congratulations to you and your potatoes!

I also would like to make note of your suggested favorite spices. It was fun to see what other people use.

They consisted of:

Morton's Nature's Seasons Seasoning Blend
Curry
Dill
Cumin
Thyme
Celery Salt
Mrs. Dash
Sugar (LOL)
Johnny's Garlic Seasoning
Tony Chacheres Creole seasoning
Garlic
Chipotle Pepper
Parlsey
Montreal steak seasoning
Cavender's
Cajun Seasoning

Thanks again for playing along! I wonder what I will give away next!

Corned Beef Tacos (yes you read that right!)

2010-01-17T14:18:00.000-08:00

This should be on my Fire Station Fridays posts. I got this recipe from my husband of course and it is my new favorite taco. The only way to make it work is to not have it too salty. To do this you must boil the meat 3 times to get some of the salt out.

Ingredients:

2 pounds corned beef
1 bunch of parsley
1 1/2 cups cheddar cheese
2 cloves minced garlic
1 small onion chopped
corn tortillas

Directions:
Place meat in large pot and cover with water. Boil 3 times for 20 minutes replacing the water each time. This helps remove some of the salt. Then place in crock pot with onion and garlic for 6 hours until meat becomes very tender and easy to shred. Shred corned beef and remove any fat. Toss meat with cheese and parsley. Place serving size amounts on each tortilla and place on cookie sheet. Bake in the oven at 350 degrees just until cheese melts within meat and tortillas shells are warm. Remove and add cabbage, more cheese if preferred, and salsa. Serve and Enjoy.
You can also heat a little oil and fry the tortillas before placing them in the oven.
Don't forget to enter into my special seasoning giveaway. Alpine Touch is a great addition to your spice cabinet and difficult to obtain. As far as I know you can only get it in Wyoming, Montana, or have it shipped like I did. Good luck!

Twice Baked Potatoes with Secret Ingredient Giveaway!

2010-01-10T16:18:00.000-08:00

I love potatoes! Don't you? I have them often and this is one of my favorite things to do with them.

Twice Baked Potatoes

Ingredients:
5 potatoes
1-2 Tablespoons Alpine Touch (SECRET INGREDIENT)
2 Tablespoons butter
1/3 cup milk
3/4 cup cheddar cheese
1/3 cup Parmesan cheese

Directions:
Bake potatoes at 350 degrees for 1 hour. Slice potatoes in half and scoop out insides in a mixing bowl. Add all ingredients but cheddar cheese. Mix with mixer until consistency of mashed potatoes. Scoop mixture back into shells, place in oven safe dish, and cover with cheddar cheese. Place in oven and bake until cheese has melted. Serve and enjoy!

You didn't need the recipe I am sure, but let me tell you if you make it with Alpine Touch you will never make it any other way. I use Alpine Touch in all my potato dishes. I use it especially in my mashed potatoes. It is the best. You too can have your very own bottle of Alpine Touch if you are the lucky winner.

How to win your Alpine Touch seasoning:
Simply leave a comment telling me what is your favorite seasoning to use besides salt and pepper. In 10 days I will announce the winner! Happy cooking! Thanks for stopping!

Kasha

Easy Garlic Marinade

2010-01-06T12:23:00.000-08:00

Happy 100th post to me! It seems like I should of made something more extravagant to mark this occasion, but I have to say it was pretty tasty for being so easy.

Garlic Marinade

Ingredients:

1-2 whole garlic bulbs
3-4 teaspoons snipped fresh basil
1 tablespoon snipped fresh rosemary or 1 teaspoon dried, crushed, rosemary
2 tablespoons olive oil
2 tablespoons fresh squeezed lemon juice

Directions:
Blend all ingredients in a blender. Place boneless beef rib eye steaks or sirloin steak into a zip lock bag and pour mixture over meat. Place sealed bag in casserole dish and put in in fridge for 2-24 hours. Grill as desired. I doubled this sauce as I had a large steak.

Makes for great fajitas the next day!

This Year's Going To Be Different

2009-12-30T11:49:00.000-08:00

I know I am sure you have heard that before, maybe you have even said it, but seriously this year is going to be different. I am going to make my goals and stick with them. Check back with me on January 1, 2011 and congratulate me or not.

Goals:

1. Lose enough weight to just feel good about myself. Whether it is 5 pounds or 30 I am going to lose it til I feel good.

2. Eat more nutritiously. I can't cut out flavor and taste all together so I figure I can make one "bad" meal a week and then eat healthier for the rest. Sound good?

3. Stop judging or gossiping. I tend to justify the two by saying I am merely observing or just relaying information that happens to be "juicy." Enough is enough right?! No more excuses this time is for real.

4. Budget and save. This is the year where I think things will be the most tight. My husband works for the city of Phoenix and there is now talk of laying off firefighters. Sounds scary, but I feel a greater hand is in all things. Even if we still have employment I would really like to not spend as much.

5. Worry less, laugh more. So simple yet so hard.

Let's stop while they still seem attainable. What are your goals for 2010?

Merry Christmas!

2009-12-24T21:12:00.001-08:00

I had a lot of fabulous neighbors and not a lot of money for gifts. I threw this together and wish that I had been clever enough to make it more pretty. It is a bottle of Sprite with two bags of popcorn tied on, and a card. On the card I wrote:

Just "POP"ped by to wish you Happy Holidays! May your Christmas be merry and "SPRITE!"

It is very simple, but easy to top next year when I decide which neighbors I really want to splurge on. I sure hope if you are reading this you know how much you have made my year Merry and Bright! Happy Holidays!

Chocolate Cake Is Always In Season

2009-12-16T14:25:00.000-08:00

Right?
My sister made this recently and I just had to share. I will say that she spent about 40 dollars on ingredients because she used expensive cocoa. You can find higher quality at your local whole foods or specialty stores. If you are going to take the time to make such a creation, you should splurge on some good cocoa. It just melts in your mouth. Nothing like a sister to make my favorite meal. Nice sisters and good chocolate cake just go together. Yum!

Ingredients

3 1/2 cups all-purpose flour
2 cups good cocoa powder
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract
2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee

Preheat the oven to 350 degrees F.

Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.

Sift the flour, cocoa, baking soda, and salt together in a medium bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.

Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.

Chocolate Buttercream Frosting:

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla,and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

Spread on cake, serve, and enjoy!

Turkey Brine Won't You Be Mine?

2009-12-10T10:47:00.000-08:00

I can't remember what my Turkey tasted like before we discovered turkey brine. It is no secret now, but turkey brine is the new black. Ever stressed about making the perfect turkey? All you need is a little brine and an oven bag!

Here is my Brine Recipe:

1 turkey
1 gallon ice cold water
1 cup kosher salt (or more if you like it salty)
1/2 cup light brown sugar
3 bay leaves, crumbled
1 tablespoon allspice berries, crushed
1 tablespoon mixed or black peppercorns, crushed
1 Tablespoon dried rosemary
1 Tablespoon dried sage
1 Tablespoon dried thyme
1/2 cup vegetable oil
salt and pepper
Creole seasoning, optional
1 gallon of iced water (approx)

Directions:

I have done this both ways. You can combine all of the ingredients minus the water and creole seasoning into a pot and simmer until salt is dissolved. Or you can skip that and just combine all of the ingredients into a turkey oven bag surrounding the turkey and add iced water until covered. You will also need to add iced water to the boiled mixture if you choose that route after simmering. Place turkey in fridge for 24 hours with brine. Before cooking, remove Turkey from bag and pat dry. Add more vegetable oil to turkey and sprinkle with salt, pepper, and creole seasoning. Cook as directed according to size. I place my turkey in yet another oven bag and tie with a twist tie. This helps the turkey to be tender and juicy. Serve and Enjoy!

Merry and Bright

2009-12-05T21:10:00.000-08:00

I need to thank IDEAS and Razzle Dazzle Crafting for the inspiration for this wreath. At my house we are poor.

I mean that in a non "poor me" sort of way because my husband works two jobs so that I can be home with the wee one. This is the first Christmas in our four years of marriage that we have been able to decorate a little bit and have a tree. I love BRIGHT colors and started collecting ornaments and such a few years ago and have been waiting to be able to put it all together. I was able to get this tree because of the post Christmas sales last year. I wish you could see the tree in all of it's glory, but the bright pinks, greens, and blues are so fun.

I am so thrilled with how MERRY AND BRIGHT my home is. It feels like the Christmas season. This wreath was super and cheap and easy. I used bright colored scrapbook paper and actually glued it on an old straw wreath of all things to make it more modern. Bright colors are not super traditional, but I am loving the unique look.

Much Ado About a Cookie

2009-12-02T15:19:00.000-08:00

How much do you love baking this time of year?! I sure do. The tree is up and the house is decorated. It is now time to fill the house with lovely cooking aroma. This cookie is delicious! It is a yummy creamy frosting surrounded by the perfectly delicate cookie on each side. You can pick your flavoring for the center or just go with the basic vanilla cream.

The "perfectly delicate cookie on each side is the problem". With all the tender loving care in the world I couldn't get this to be any better looking. Don't be fooled by my sad pictures. They are delicious! Santa might come back in the same night if you put these out! The directions seem pretty simple, but watch out when scraping them off the cookie sheet. If some of them crumble like some of mine did, it's ok. They melt in your mouth anyway.

Cream Wafers

Ingredients:
1 cup butter
2 cups flour
1/3 cup whipping cream
granulated sugar to roll in ( about 1/2 a cup)

Mix butter, cream and flour thoroughly. Chill 1 hr. Heat oven to 375. Roll dough on floured surface ( I add more flour to to dough when I roll it out as it is too sticky) to 1/8" thick. On a small plate place sugar and roll both sides of cookie in it and then place on greased cookie pan. Prick each cookie in 4 places with fork. Bake 7 -9 min or until slightly puffy. Put two cooled cookies together with filling in between.

Filling: Your basic butter frosting with almond, lemon, orange, mint or just vanilla flavoring. Whichever you prefer. I usually divide frosting in two dishes and use two different flavorings and food coloring to match. In this picture is almond flavoring with green food coloring. Serve and enjoy. Good luck!

Hey It's ok to eat for $3.85 sometimes!

2009-11-30T19:41:00.000-08:00

Come on. I know you do it sometimes too. What is your quick, go to fast food meal when you are out and about or don't feel like cooking?

I like to think outside the bun and have two crunchy tacos. Sometimes I get real crazy and add a soft taco as well.
I know it is so plain and simple. How can a person that eats simple fast food tacos appreciate real food? I think it is important to appreciate the small things in life as well as tasty homemade dishes. What are your "small things"?

Say Happy Thanksgiving with this delicious corn!

2009-11-26T11:12:00.001-08:00

I made this recipe a few years ago and it is now the favorite of all the dishes. It is no wonder it is so delicious. How can you go wrong with cream cheese, butter, and sugar!

Ingredients:

2 bags of frozen sweet corn
1 8 oz. cream cheese
1 stick of butter
4 Tbs. sugar
1 Tsp salt (or to taste)

Directions:

Combine all ingredients in crock pot on medium or low depending on how long you want it to take. Serve and enjoy when all ingredients are melted into a delicious side dish.

When it is Chilly have some CHILI!

2009-11-23T19:18:00.001-08:00

Grandma's Chili Recipe

My favorite thing about this recipe is that it was made back in the day on "wash day" by my great grandmother. Picture a cold day in the winter when you didn't have a fancy washer and dryer. Imagine not being able to just throw your clothes in and leave, but rather make it an all day event! This recipe was made on those Wyoming, winter days. I think that a bowl of this with a tall glass of milk would maybe make it a good day even on an all day "wash day!"

Ingredients:
2 lbs hamburger browned well.
3 lg. onions to be browned with burger
salt and pepper
1 large can tomato juice (those big ones over a quart)
1 tsp curry powder
2 tsp cumin seed
1/2 tsp powdered sage
1 or more tsp chili powder ( to taste)
2 tsp celery seed
sugar to taste ( I use about 1 tbsp or more)
7-8 cans beans of preference. (I used half kidney beans and half pinto beans)

Directions:
Brown burger and onions together until really browned, not just until the pink is gone. Add tomato juice and seasonings and let simmer for about 10 minutes. Then add the drained beans and simmer on low heat for about 20-30 minutes to let the flavors combine. Watch so it doesn't burn on the bottom during this process. A thick pan is best for this. Light aluminum is not too good. Serve and enjoy with bread and butter and/or crackers and ice cold milk. Grated cheese is good on top. But remember, the burger needs to be really browned. The flavor is different. This is yummy the next day too.

please don't eat ME!?

2009-11-12T07:07:00.000-08:00

Jane at theycallmejane had someone find her blog by searching for wrinkled...... (well I won't ruin the surprise). Head on over to there to find out what and find out why that is so funny. It seems that is the last thing you would find there, and who searches for that anyway? Well, she challenged other bloggers to see what crazy searches are leading people to our own blogs. I found a few to be disturbing.

kasha in crock pot
kashagooie
leftover kasha casserole

Somebody wants to put me in a crock pot, casserole, or worse..........What is kashagooie anyway? It doesn't sound very tasty even with me in it! Hopefully they are referring to the fact that KASHA means porridge commonly eaten in Eastern Europe. In English kasha refers to buckwheat groats made into cereal. Wow! Thanks mom and dad and Bon appetit ! (I guess)

Head on over to her site to see what other crazy searches were found tomorrow! (Friday)

Is it Summer or Fall?

2009-11-09T17:55:00.000-08:00

Silly question perhaps, but here in Arizona there is a good reason for my confusion. Some days it is 90 degrees and sometimes it is 70 degrees (freezing temps in my book). I am stuck in that awkward spot with what to wear. I just want to embrace my sweaters, but will have to layer on the deodorant for sure. I could still just wear t-shirts, but after 10 months of that I am ready to look like I am cold darn it! As you can see I love me some soup, but they taste better when it is cold and necessary.

Yesterday I made Rosemary Chicken Croissant Sandwiches with Potato, bacon and cheese soup. Sounds like they are too standard to be delicious, but I assure you that the rosemary makes all the difference. Plain old potato soup? The secret is a touch of cayenne pepper to give it that extra oomph to take it from plain to pretty darn tasty! It was Summer and Fall together. It was a pretty good combination.

Rosemary Chicken Croissant Sandwiches (Summer)

Ingredients:
3 cups chopped cooked chicken
1/4 cup chopped green onions
1/4 cup light plain yogurt
1/4 cup light mayo
1 tsp rosemary
1 tsp dijon mustard
1/8 tsp salt
1/8 tsp pepper
croissants

Directions:

Mix ingredients & spread on croissants. Serve and Enjoy

Potato and Bacon Soup (Fall)

Ingredients:

6 thick slices bacon (I used turkey bacon)
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
1 1/2 cups cream or milk

Directions

Cook bacon until crisp in 3-quart saucepan, remove from pan.
While bacon is cooking, prepare vegetables. Add to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in milk or cream. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once and of course enjoy!

Thankful Thursday! Queasdillas-the sweet kind.

2009-11-05T14:52:00.001-08:00

On this Thankful Thursday how can I not be grateful to my Dad for two things:

1. He restored my teeth. I now have my 4 crowns cemented and with a little time I think I will be as good as new.

2. He is the guy that really inspires me in the kitchen. He is always trying new things and is fearless with any dish! While visiting and getting my dental work done he made Prime Rib that was cooked better than anything Bobby Flay could of whipped up.

He also made a real tasty desert.

Picture a quesadilla with brie cheese and blue cheese crumbles melted inside with sauteed caramel apples drizzled on top. That is exactly what he made and boy was it delicious!

Ingredients:
1 tablespoon butter
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 pound apples,peeled, cored, quartered and small diced
Pinch salt
1 tablespoon cornstarch
1 tablespoon water
For the quesadillas:
1/2 pound Blue Cheese, crumbled
1/2 pound Brie, thinly sliced
16 small flour tortillas
Vegetable oil for pan frying
For the walnuts:
1 cup walnut pieces
2 tablespoons cinnamon and sugar mixture
Directions
In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the apples and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the apples and continue to cook for 2 minutes. Remove from the heat and cool completely.

Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. Pan-fry the rest of the quesadillas in small batches.

Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the apple compote and walnuts. Serve and enjoy!

Also good with pears!

4 Crowns and A Root Canal

2009-10-28T18:43:00.000-07:00

4 crowns and a root canal means a lot of soup and mashed potatoes. I have been on a soft foods diet for the last two weeks and cannot wait to get my permanent crowns cemented so I can eat real food again. I will never take chewing for granted again.

In the meantime please let me share one of my favorite comfort soups.

Chicken Veggie Cheese Soup

1 20oz bag of frozen peas and carrots
2 cups diced potatoes ( I about 2 1/2 cups)
1 onion diced
4 cooked and shredded chicken breasts
1/2 cup of butter
12 chicken bouillon cubes
1 16oz bottle of cheese whiz

Put above in a pan and cover vegetables with just enough water to cover the vegetables. Boil until tender, and do not drain.

While above is cooking
Boil 2 quarts water with 12 chicken bouillon cubes ( I used Wyler's small cubes)
In yet another pot melt 1/2 cup butter and add flour until thick ( about a cup) Add chicken broth to paste and stir with whisk to break up most lumps. Pour mixture into large pot with veggies/water and stir. Add Cheese whiz to mixture and stir until melted. Add chicken and heat through. Serve and Enjoy!
Can be frozen. I did!

Turkey Ala King

2009-10-22T11:24:00.000-07:00

What does Ala King mean?

It is an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, and green peppers. (I did not use green peppers in this recipe)

This is what I did with the last of my Turkey. I have to say 3 big meals out of one turkey has been quite a success.

Ingredients:
1 pound of cooked and shredded turkey or chicken
1 jar of pimientos
1 onion chopped
1 cup celery
2 cups sliced mushrooms
1/2 cup of butter
3/4 cup flour
5 cups chicken broth
1 cup cream
1 1/2 cups bread crumbs

Directions:
In a little butter saute celery and onions until tender. Place onion, celery, turkey, pimientos, and mushrooms in a 9 x 13 casserole dish.

Melt butter and add flour until mixed and clumpy . Whisk in chicken broth slowly to avoid lumps and cream. Mixture should be somewhat thick like gravy. Add to casserole dish. Stir and cover with bread crumbs. Bake at 350 until heated through. Mine took about 45 minutes. Serve and enjoy!

Homemade Cinnamon Rolls (no frosting needed)

2009-10-16T16:54:00.000-07:00

You don't understand what a big deal this is! I have always been afraid to make anything that requires yeast, raising, and that kneading business. Thanks to my mom's recipe and my dearest grandmother's guidance. I did it. They not only turned out, but were amazing. My husband proposed to me all over again. I'm sure every other "foodie" has made something like this, but if you ever wanted to know how, here are some instructions. These are a must have with your Fall and Winter soups.

Ingredients:

-2 pkgs dry yeast dissolved in 1/2 cup warm water (This is to 'proof' the yeast as well as to get it working) By proof, make sure the yeast is good yeast.
If it is the right temperature the yeast will start bubbling in about 5 min or so.
-2 cups warm buttermilk (I heat this in a pan on the stove, then add the sugar,oil,salt, and soda. The soda with buttermilk will foam up so have a pan big enough)
-1/2 cup sugar
-1/2 cup oil
-1 tsp soda
-1 1/2 tsp salt
-2 eggs, beaten
7 1/2 cups of flour (I did not use all of it)

For the Insides and Pan:
Brown Sugar
White Sugar
Butter
Karo syrup
Cinnamon
I did not give amounts as it is up to you and your taste. I used lots!

Directions:
-Combine in a large bowl (mixer bowl if you have one):
-2 cups warm buttermilk (I heat this in a pan on the stove, then add the sugar,oil,salt, and soda. The soda with buttermilk will foam up so have a pan big enough)
-1/2 cup sugar
-1/2 cup oil
-1 tsp soda
-1 1/2 tsp salt
-2 eggs, beaten
Add yeast mixture
-Add 7-71/2 cups flour and beat well. I add flour and beat in the electric mixer and when it is too stiff to mix, turn it out on the table and knead in the enough flour to make a soft dough reserving some to flour board when rolling for rolls.
-Cover dough, put in warm place like on the dryer or something until it has doubled in size.

While dough is raising-
Prepare your cookie sheets. Spread melted butter, brown sugar, and white Karo syrup into a gooey, lovely mess. This makes the sticky bun stuff.

Once dough has risen:
-Turn out on floured table or board and divide into two even-sized parts.
-Roll out long and about 4-5 inches in width. Roll pretty flat.
-Spread melted butter over and then sprinkle with brown sugar and white sugar and cinnamon to taste.(I use the white sugar to beef up the sweet along with the brown)
-Roll up and cut into rolls
-Place on prepared pans that have melted butter, brown sugar, and white Karo syrup drizzled on it. This makes the sticky bun stuff. I like to push each kind of flat since they raise so much and want them to be wider.
-Let raise again but not to twice the size since they will raise more in the oven.
-Bake 350 degrees until browned and done, about 1/2 hour.
-Turn out immediately on tinfoil or parchment paper. Serve and enjoy! They are best on the first day, but can be almost as good warmed up in the microwave after that. You can add frosting, but I never have.

See how the Karo syrup mixture just melts on and around those little lovelies? They are truly amazing. If I can do it, anyone can!

Turkey Noodle Soup

2009-10-15T16:12:00.000-07:00

I love leftover turkey! I am not sure if this is worthy of a recipe. My turkey soup or chicken noodle soup isn't any different than your normal soup, but I have a few suggestions:

1. Notice those lovely jars full of broth? When you can, use the real stuff. I just boiled the bones and poured whatever stock was leftover from the roaster into these jars. I like flavor so I added one or two more chicken bouillon cubes.

2. Chunky, chunky, chunky. In my opinion the best classic turkey or chicken noodle soup is with chunky vegetables and in this case turkey. I cut the meat up into large chunks and throw it in the broth before the vegetables. I like the meat to be tender and to have enough time to soak up the flavors. I love to cut the carrots and celery into large pieces and have them just barely crunchy, not mushy.

3. My favorite part is the noodles. I discovered these noodles while living in Utah. Mrs Weiss Kluski Noodles are found in Smith's grocery store in some places. They are usually on the bottom shelf in the pasta section. I will never use another noodle. It makes the soup look and taste homemade. They get just tender, but not too tender and I think it makes the difference in the soup. I am yet to find this brand supplied in Arizona so I just stock up in Utah, or you could order them here. One bag is enough for a large pot.

I would love to hear tasty tips that you might have to jazz up your soup. I will update this as I get them.

Kristina P says no to bay leaves in her soup.

The Ungourmet likes her soup with al dente noodles and crispy veggies as well.

Homemade Heaven lives in South Africa and says they never have turkey there. It is always with chicken! Interesting I say!

I have one more bag of turkey left in the freezer from my turkey sandwich craving. Stay tuned for the casserole I use it in! I love me some turkey!

Turkey Sandwich that will WOW your tastebuds!

2009-10-06T11:15:00.000-07:00

You can have this turkey sandwich:

Or

You can have my new and improved turkey sandwich. It is fairly easy, but tastes like it wasn't.

I personally will never go back.

Here's how:
First, if it is not Thanksgiving and you do not have left over turkey yet, roast a turkey. Do it the way you love it. There is nothing more inviting in a home then the smell of a delicious turkey cooking in the oven.

While that is cooking prepare the coleslaw and sauce.
For the coleslaw-

1 (l6oz) bag coleslaw mix 1/3 cup sugar
2 TBS. diced onion 1 TBS. white or red wine vinegar
2/3 cup creamy salad dressing ( mayo etc.) 1/4 teas. salt
2 TBS. vegetable or canola oil 1/2 tsp. poppy seeds
1/2 tsp celery seed
Combine all ingredients except coleslaw and onions. Stir so sugar etc. is all blended then add slaw and onions.
Chill at least 2 hrs before serving.

For the sauce you can either buy a bottle of Russian salad dressing, or make your own. Here's how:

1 cup Miracle Whip or mayo salad dressing
2 teaspoons lemon juice
2 teaspoons sweet relish
1/3 cup ketchup
1 1/2 teaspoon sugar
1/4 teaspoon salt
Dash of cayenne

Stir the ingredients until well blended.

Now the fun part-

On your favorite Kaiser roll spread the dressing on each side. Place your sliced turkey pieces on next and follow with a generous amount of coleslaw. Serve and Enjoy! Stay tuned for leftover turkey soup.

Unique Flavors I love because of my Dad

2009-09-29T15:06:00.000-07:00

I believe this is called huevos rancheros. I didn't have anything in the house for dinner last night, or so I thought. I remembered my dad brought green chili he had made for his visit this weekend so I put this together. I never would of wanted it or thought of it had I not seen my dad put this dish together several times growing up. He served a mission for our church for two years in Mexico. I am not sure if I would love Mexican food as much as I do had I not had his influence. I put this together by placing two fried eggs in between corn tortillas smothered in black beans, cheese, and green chili. I put it in the microwave briefly to melt the cheese. I love the first bite when the fork allows for the egg yolk to mix with the cheese and green chili allowing for a delicious, hot, gooey bite. Yummy!

This is one of my favorite appetizers. I love sliced cheese, summer sausage, and crackers together. This is also because of my father's unique palate. This particular sausage is interesting as it is made from antelope. The preferred condiments for this treat is hot mustard and butter pickles.

Do you have any dishes like this that you consider to be different from the normal flavors you love?

Simple Sunday Part Two: Crock Pot Italian Chicken

2009-09-21T09:49:00.000-07:00

My new favorite! It is so easy, yet so tasty!

Ingredients:
2 1/2 pounds of chicken
1 Family size can of Cream of Chicken Soup
2 cups milk
1 block of cream cheese
1 packet of Italian Dressing Seasoning mix (Found in the salad dressing Aisle next to Hidden Vally Ranch Packets)
1 Box of your favorite pasta (I used Penne pasta)

Directions:
Combine all ingredients except pasta into crock pot. Cook on High for 4 hours, or longer at a lower temperature depending on your schedule. Once cooked, boil pasta, drain, and serve mixture over pasta. It is creamy and so yummy. It tastes like an enhanced Alfredo sauce. Nobody will ever know it was that easy. I promise I won't tell.

Simple Sunday Part One : Chocolate Chip Pumpkin Cookies

2009-09-21T09:38:00.000-07:00

I unintentionally had a theme today. The theme was to use very little ingredients, but have a lot of taste!
First I made dessert. It is a good idea to make dessert first. It gives you something to nibble on while you are waiting for dinner to be done.

Pumpkin Chocolate Chip Cookies

Ingredients:
Take the above ingredients and mix together that is it!
1 can of Pumpkin
1 box of Spice Cake Mix
2 cups (more if you are me!) of chocolate chips

Directions:
Preheat oven to 350 degrees. Ignore directions on the box and simply add the pumpkin to the dry ingredients and stir together until thoroughly mixed. Add chocolate chips. Place ice cream scoop size dollops on greased cookie sheet. Bake for 12-15 minutes. It is really that easy and delicious! Serve and Enjoy!

Fall Hamburger Soup

2009-09-17T07:31:00.000-07:00

I love soup season! This is one of my favorites.

Ingredients:

2 lbs hamburger
1 can tomatoes
2 Quarts water
3 cups diced potatoes
3 medium carrots diced
2 Tbs. parsley
3/4 cups celery
1 Tbs sugar
1 large onions
2 Tbs. green pepper
1 bay leaf
1 tsp garlic powder
1 tsp Worcestershire
6 whole allspice
2 tsp salt
1 tsp white pepper

Directions:
Brown hamburger in large pot. Add remaining ingredients and simmer until vegetables are tender. Serve and enjoy!

Why the white pepper? According to Ochef.com A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavor and aroma. As with any spice, if you grind the pepper as you use it, it will have lots more flavor than if it was ground in a factory months ago and sat on the shelves in the grocery store before it sat on your shelf. So the question of how much to use is very much a matter of personal preference.

Peach Cupcakes with Brown Sugar Cream Cheese Frosting

2009-09-13T17:04:00.000-07:00

I wish I could call this my own, but I owe it all to Smitten Kitchen. These are my new favorite cupcakes.

For the Cupcakes:
This recipe makes 28-32. It sounds like a lot, but once you have one you'll discover it is not nearly enough.

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)

Preheat the oven to 350°F. Line 28 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

For the scrumptious frosting:

1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract

In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

Serve and enjoy, or use them to make friends.

On September 11, 2001...

2009-09-11T09:06:00.000-07:00

I forgot to set my alarm clock for work and was running around trying to get ready. I was 15 minutes late and was running out the door of my Aunt's house. I was staying with her for that year and I remember her just standing in the kitchen staring at the T.V. Her posture was so intense that even though I was preoccupied with hurrying it stopped me in my tracks. She turned around with tears in her eyes and said "do you know what just happened?". I will never forget. Where were you?

We need to have a moment of silence for this crazy lady.

2009-09-10T08:25:00.000-07:00

See more funny videos and funny pictures at CollegeHumor.

Savory Crockpot London Broil

2009-09-07T09:42:00.000-07:00

It was just one of those meals that was just really satisfying for a Sunday afternoon. I love the crockpot. It is perfect for cooking in Arizona.

1 1/2 to 2 pounds round steak
1 1/2 cups chopped onion
8 ounces sliced fresh mushrooms
1 package (about 1.5 ounces) dry stroganoff mix
1 package (about 2.75 ounces) country gravy mix (enough to make 2 cups)
1 can (10.5 ounces) condensed beef broth, undiluted
Dash pepper
1 teaspoon dried parsley flakes
Salt, to taste
2 Tbs. corn starch mixed with cold milk
Preparation:

Cut beef into 1/2-inch pieces. Sear in pan until just cooked. Combine in the slow cooker with the onions and mushrooms. Toss with the stroganoff and gravy mixes. Stir in the beef broth and wine; sprinkle with pepper and the parsley flakes. Add well mixed corn starch for thickening. Cover and cook for 7 to 9 hours; taste and add salt, as desired.
Serve with hot cooked rice, noodles, or potatoes, and a green vegetable or tossed salad.
Serves 4 to 6.

I also made orange glazed rolls with grapefruit zest instead of the standard orange zest. It was refreshing and the perfect touch for this meal.

Fire Station Friday.... What!!!!!!?

2009-09-03T13:05:00.000-07:00

How many annoying weekday alliterations can I come up with? Not enough apparently. I am sorry for that, but now that I have your attention thanks for stopping by!
Straight from the Fire Station kitchen I bring you my new favorite spaghetti sauce.

Ingredients:
3 Tbs. olive oil
1 whole head of garlic (minced)
1 lb of ground beef
1 package of hot sausage (Italian sausage )
1 package of mild sausage (Italian sausage)
2 large cans of whole peeled tomatoes
1 small can of tomato paste
4 Tbs. of oregano
4 Tbs. of basil
4 Tbs of sugar

First, brown ground burger. While that is cooking cook sausages separately by poking holes in each link and place in pan with just enough water to cover them. Simmer in water until sausage turns white. Slice and set aside.

For the sauce, add olive oil into deep pot with chopped garlic. Stir until the garlic turns just slightly brown on medium high. Pour in tomatoes and tomato paste. Add oregano,basil, and sugar. Add all of the meat into the pot and simmer for 4- 6 hours. Serve and enjoy with your favorite pasta! I sure did.

Summer Cucumber Salad

2009-09-01T12:34:00.000-07:00

Summer is almost over, but this refreshing side dish is one to remember.

Ingredients:
1 pint sour cream
2 Tbs. Lemon Juice
1 1/2 tsp Salt
1 Tbs. Sugar
1 tsp pepper
1/2 cup of sliced onion
5 peeled and sliced cucumbers

Directions:
Mix sauce first and then add cucumbers. Delicious and a real crowd pleaser. Serve and Enjoy!

Thankfu Thursday- Two Random Things

2009-08-26T21:32:00.001-07:00

1. I am grateful for this free country that we live in. I am thankful that even if I do not agree with the current administration, as of now I can still write a letter to express my distaste. I just sent off 16 letters to select politicians hoping perhaps one of them will read my letter just because. Even if the letters are not read, or nothing changes, at least I can feel good knowing I said something.

2. I am thankful for CHOCOLATE! I try to include a morsel in my every day. Today I put it in some Chocolate Phip pretzel Bars. Delicious! Here they are cooling. I am waiting patiently. I think I will serve them with vanilla ice cream drizzled in caramel. I am also thankful to Dana for providing this amazing recipe. Go here for the genius behind the recipe.

What are you thankful for?

Ruth's Diner Macaroni and Cheese

2009-08-20T08:44:00.000-07:00

It is so good you don't need a picture! (Plus I ate it up and forgot to take one)

Ingredients:
3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all purpose flour
3 cups milk
2 bay leaves
1 Tbs paprika
2 tsp salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated cheddar
2 1/2 cups grated Monterey Jack
1 cup cottage cheese

For the topping:
1/4 cup melted butter
1/4 cup bread crumbs

Directions

Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for one minute. Add the milk, bay leaves, paprika, salt and pepper. Brink to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.

Pour 1/2 of macaroni mixture into a 2 quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.

In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.

As always, serve and enjoy!

Thankful Thursday - Firefighter Stir Fry

2009-08-13T12:40:00.000-07:00

I am thankful for Firefighters. I bet you are too!:) I am not only grateful for the obvious reasons, but also because now that my husband is a firefighter he is learning to cook! He went from burning mac and cheese from the box to learning how to cook pure deliciousness. This recipe is one of my new favorites straight from the fire station kitchen to your plate!

Firefighter Stir- Fry

Marinade Sauce (Double this mixture)
5 dried Arbol Chile's (located in the Hispanic food section of your grocery store with the other bagged dried chile's)
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves of garlic minced

Blend the ingredients in the blender and pour 1/2 of mixture over 1 pound of chicken breasts. Marinade in the fridge for 3-5 hours. Set aside the remaining sauce for completed dish.

For the Rice
2 cups long grain enriched regular rice
1/4 cup olive oil
4 cups water

Pour olive oil in deep, large frying pan. Add rice and heat on high until rice turns to just barely golden brown. Add water, cover, and simmer for approx. 25 minutes. Try to avoid removing lid. This should make the perfect white rice.

While rice is cooking, cook chicken in pan until just brown. Remove chicken from pan and place your favorite stir-fry veggies(broccoli,carrots,peas,water chestnuts) in the pan and steam with a little bit of water until just tender. Add Chicken into vegetables for 2 minutes with remaining sauce. Pour stir fry over serving of rice and add extra sauce if desired. Serve and Enjoy!

Stay tuned for more recipes from the Fire Station kitchen!

What are you thankful for today?

How to Handle a Monday

2009-08-09T22:09:00.000-07:00

When faced with a terrible Monday please see instructions below:

-Take baby (preferably the cute cuddly kind)
-If baby is difficult to locate ask neighbor or extended family to borrow one ( It will count as service for them too!)
-Apply to favorite shoulder and sit until pain subsides (usually starts to work after a minute)
-Leave application on for as long as possible
-It may be a good idea to sniff and squeeze alternately
-Repeat throughout your Monday as needed
-If pain is not gone by Tuesday, apply twice a day or as many times as necessary until swelling of frustration goes down
-Unlimited Refills allowed

Prescribed by Kasha and Grandmother's of lil one

Thankful Thursday

2009-08-06T09:33:00.000-07:00

It's too bad I made these cakes look ugly because they sure tasted delicious!
Even if I had a decent camera these cakes would still appear as ugly as they turned out.

I am thankful for my amazing neighbors. I have neighbors next to me and neighbors in front of me who are the absolute best. We for sure have the ugliest house on the block, live next to a loud road, and can't afford landscaping, but it is all worth it for neighbors like this. While we were on vacation our one neighbor was kind enough to mow our lawn so we wouldn't have a jungle to come home to. Let me remind you it is 115 degrees outside.

The other neighbors came over the day we moved in with goodies and a helping hand. We have loved them from the start. Unfortunately one of their dog's died while THEY were on vacation so a cake was in order.

I made Creme De Menthe cakes- super easy, very refreshing, always delicious!

Ingredients:
1 box of white cake mix
Creme De Menthe (Liqueur)
1 container of cool whip (thawed)
1 jar of Hershey's hot fudge ice cream topping

Directions: Make Cake mix according to instructions and add 2 Tablespoons of Creme De Menthe. Bake according to pan preference and directions. Allow to cool. Next spread cooled cake with fudge topping. Put in fridge to cool. While cake is in the fridge add 1 1/2 Tablespoons of Creme De Menthe to cool whip and fold in. Spread over cake and put back in the fridge until ready to serve. Serve and Enjoy!

I forgot to purchase something cute to decorate it with so I attempted to paint on it with food coloring. I wish I could say my 5 year old did the decorating, but alas I don't have a 5 year old. I confess it looked better in my mind than it did on the cake.I wrote on the other cake "Im sorry" which looked so pathetic I then attempted to smear the writing into a pretty mint green. The end result was worse than the first mistake. Someday I will be writing below a gorgeous picture of a cake decorated by me. For now I will say I still have my training wheels on.It's the thought that counts right? What are you thankful for today?

Olive Garden Pasta e Fagioli

2009-08-03T21:53:00.000-07:00

1 20 oz can of crushed tomatoes with Italian herbs
1 can Kidney beans
1 can Great northern beans
1 can Diced tomatoes
1 small Onion
3 stalks Celery
1 cup matchstick carrots or shred your own carrots
1 lb ground beef
1 1/2 cups Ditallini (or salad roni)
1 tsp Italian Herbs
1/2 tsp Paprika
1 tsp Pepper
1 tsp Garlic salt
1-2 tsp crushed red peppers

In a large pot combine beans, tomatoes, and 1 can of water. In another pot brown ground beef, celery, onions and carrots, with Italian herbs until vegetables are just soft and hamburger is browned. Add mixture to tomato/bean pot. Continue to simmer and add spices to taste. I like to add a little extra with all of the spices and add salt as well. Finally add boiled pasta (al dente) to pot and simmer for 5-10 minutes. Top with your favorite cheese, serve, and enjoy!

You can also revive your dish the next day by stuffing it into some peppers!

Simply cut the tops off your green peppers and clean the insides out. Boil in salted water for 3 minutes. Stuff the peppers with the above mixture and place in an oven safe dish. Top mixture with cheese and oregano. Add 1/4 cup of water to bottom of pan and bake at 350 degrees for 30 to 45 minutes covered with tinfoil. Remove tinfoil and broil until cheese is bubbly and crisp. Serve and Enjoy!

Thankful Thursday

2009-07-30T14:48:00.000-07:00

Greetings!
I was gone for 10 days to Utah to see the husband's family. It was very fun. While I was there I was pondering my blog and what I would like others to get out of it. It is evident I am not a gourmet chef, so I am wondering what I have to offer. I give you THANKFUL THURSDAYS starting now!

What is it you ask?

I am hoping since the mood out there is a bit melancholy due to the economy I can provoke moments of gratitude for what we do have. This will help me and perhaps others take a moment to reflect on the daily serving of blessings we get even when we are surrounded with heartache and loss. If you are kind enough to read my posts please share one thing you are grateful for on my THANKFUL THURSDAY posts (if you want to).

Here is our first THANKFUL THURSDAY:

I am grateful for the little things that make a day better. Today while shopping a random person stopped to smile a big smile at me. Something like that at the right time and with obvious sincerity can change my whole day around. It makes me realize how important it is for me to take the time to smile at others.

Since I am talking about "little things" I would suggest a fruit and cheese plate. It is fun, simple, and delicious.

Cheese Plate

1 cup Fresh Raspberries or purple grapes
1 sliced apple of your choice
1/2 cup almonds
1 sourdough baguette
1 tsp sea salt
1 Tbs butter
Cheese of your choice (may I suggest a hard cheese such as Gouda or Cheddar, a semi soft such as bleu cheese, and a soft such as Brie)

Take your sourdough baguette and cut up into slices. Spread with butter and sprinkle with sea salt. Place slices in oven on broil until toasted. Place on large plate along with the other ingredients in their own little section. Be sure to include cute knives, tongs, or forks and take the cheese out of the fridge 30 minutes prior to serving for easier cutting. Serve and Enjoy! My favorite is to spread cheese on the apple or spread the cheese on the toast and top with a berry for each bite!

UPDATE: I just found this blog to have THANKFUL THURSDAYS as well. How fun! I guess I will not claim this to be an original idea.

Take a Dip in the Pool and Have some Dip!

2009-07-14T12:17:00.000-07:00

Description:
A very easy appetizer, or snack that never gets old!

Ingredients:
16 oz light sour cream
3/4 jar Real Bacon Bits 50% Less fat
1 cup finely shredded cheddar cheese
1 pkg light or regular Ranch Dip

Directions:
Mix & Serve with Triscuit crackers. (I just made it to serve with the rosemary olive oil Triscuits) Serve and Enjoy!

I Can Never Have Too Much Mexican Food

2009-07-10T15:17:00.000-07:00

Ingredients:

1 pound chicken breasts
1 packet of chicken taco seasoning
1 small chicken bouillon cube
1 pkg of corn tortillas
1 can green enchilada sauce
2 cups Monterrey jack cheese
1 can cream of chicken soup
1 cup sour cream
1 small can of mild green chili's
1 cup re fried beans (optional)

So the recipe might seem a little odd because I had ingredients I just wanted to use up such as the re fried beans. I am glad I did it though because it was delicious.

Directions:
Start by placing chicken breasts in large pot over medium heat with taco seasoning, water, and chicken bouillon. Cover and allow to simmer until chicken is tender enough to shred. When Chicken is cooked add re fried beans. Add 1 cup of cheese and half of green chili's (or less depending on how spicy you like it) to chicken mixture. Place mixture in tortillas and roll up. Place rolled up tortillas into casserole dish that has half of the green enchilada sauce already covering the bottom of the pan. Pour the remaining half of green enchilada sauce over the top. Bring sour cream and cream of chicken soup mixture to a simmer and pour of enchiladas. Cover the rest with the remaining cheese and place in oven for 30 minutes at 375 degrees covered in tinfoil. Serve and Enjoy!

Get Your Hands off My Cake!?

2009-07-08T07:47:00.000-07:00

What if I told you I am obsessed with ACE OF CAKES (Food Network) and CAKE BOSS (TLC). I watch each show, love the pretty cakes, want a pretty cake, but have no idea how to make one. What if I told you the real reason for this post was to ask a very important question.....

Ace of Cakes

LOOK AT THESE GREAT FLAVORS!

* almond
* almond amaretto cream
* apples and cinnamon*
* banana caramel
* bananas foster
* beurre noisette
* black forest
* blackberry sourcream
* blueberry muffin
* brownie*
* butterscotch walnut
* cardamom and pistachio
* caribbean black cake
* carrot
* cherry and almond
* chocolate
* chocolate cherry
* chocolate chip muffin*
* chocolate espresso
* chocolate mint
* chocolate orange
* chocolate raspberry
* dulce de leche
* egg nog
* ginger and green tea
* italian orange and vanilla
* lemon
* lemon curd and berries
* lemon poppyseed
* marble
* mudslide
* orange and ginger

* peaches and cream
* peanut butter and jelly
* peanut butter cup
* pear compote and ginger*
* pear spice*
* pecan pie
* pineapple coconut
* pumpkin and cinnamon
* pumpkin chocolate chip*
* red velvet
* smores*
* strawberry shortcake
* tiramisu
* white
* white chocolate raspberry
* yellow
* yellow w/ choc. buttercream

Or

CAKE BOSS

Buddy’s Recommendations for Wedding and Specialty Cakes

Some more tasty flavors:

Red Velvet cake with Vanilla or Cream Cheese Icing
Black and White Cake with Hazelnut Cream
Black and White cake with Chocolate Fudge
Devil’s Food Cake with Chocolate Ganache and Fresh Raspberries
Devil’s Food Cake with Chocolate Mousse, a thin layer of Chocolate Ganache, and Fresh Raspberries or Fresh Strawberries
Vanilla Cake with Lemon French Cream and Fresh Raspberries
Carrot Cake with Cream Cheese Icing

Let's say I order peaches and cream cake with Cream Cheese Icing. Do you notice how their hands are all over these cakes? I am not your typical germaphobe,

Germaphobe

1) Someone who has a genuine phobia of germs and is obsessed with cleanliness.

but I think it would be gross to eat a cake that has been touched by so many bare hands. Here is the question:
Am I crazy for thinking that is not okay to have cake that has been touched like that?

Beef Stroganoff

2009-07-03T12:23:00.000-07:00

1 Round Steak cut into small cubes (sprinkled with tenderizer)
Flour, salt, and pepper
1/2 cup chopped onion
1 clove of garlic minced
1 can mushrooms sliced (some juice)
1 cup sour cream
1 can condensed tomato soup
6 drops Tabasco sauce ( I used more)
1/2 tsp salt
1 1/2 Tbsp. Worcestershire
Dash of Pepper

cooked spaghetti
Parmesan cheese

Dip meat in flour and brown in oil. Add onion, garlic, and mushrooms. Combine sour cream, tomato soup, and seasonings. Pour over meat. Simmer till tender at least 1 hr. Serve over Spaghetti and top with Parmesan cheese. Serve and Enjoy!

(I doubled everything for leftovers)

Well Hello Again!

2009-06-30T13:33:00.000-07:00

.....who am I kidding? I have never seen you before in my life! I don't own running shoes, but I do own "run around the kitchen like a maniac with dog chasing you because it is too hot outside for the baby" SHOES. However, Those aren't really working for me right now so sometimes I put on my " workout to DANCE OF THE POUNDS dvd" SHOES", but those always turn into my " dance on my own because the chicks on t.v. are way too advanced for me" SHOES. Or maybe I should call them "my moves are too good for you tv,dance, workout lady" SHOES. Either way I have taken a hiatus from working out for way too long, but don't know where to begin. If someone could dig a hole in my backyard and fill it with cement and water so I can swim off the pounds that would work great and I wouldn't even need my SHOES! Thanks to whoever told me that nursing is like running a marathon it burns so many calories. That sure makes me feel better especially when I nurse with a cookie and chocolate milk in one hand(yeah you try that). In any event I should stop complaining and do something about it. Perhaps I could do something out of the ordinary like make dear husband angry with me (I wouldn't even know HOW to do that) and he could send me to this prison in the Philippines where I could really workout! Yes folks it is another great youtube video. Feel free to check out this prison's other great performances. They are amazing.

Honey- Soy Broiled Salmon

2009-06-30T09:15:00.000-07:00

I was tired of chicken and my husband had been eating steak every night at the fire station so SALMON it was! Thanks to food network I came up with this tasty catch!
Ingredients

* 1 scallion, minced
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon honey
* 1 teaspoon minced fresh ginger
* 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
* 1 teaspoon toasted sesame seeds (see Tip)

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds. Serve and Enjoy!

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.