Wednesday, July 30, 2008
Monday, July 28, 2008
Can of chicken chunk (10 oz is about right)
Can of black beans (15 oz)
Can of corn (15 oz)
Can of diced tomatoes with green chilies (10 oz)
Two cans of chicken broth* (14-15 oz each)
*Last time I made it I used the new Winco brand of chicken broth – no good. It’s really strong and made the whole soup taste like chicken noodle. So I recommend the cheapest thing you can find that isn’t Hytop.)
Can of stewed tomatoes
You’ll notice I don’t have the stewed tomatoes in my photograph. That’s ‘cause my husband and I don’t like ‘em. But if you’re a fan of the stewed tomatoes, be my guest.
Drain the chicken chunk, the beans and the corn. Dump everything into a pot and heat it up. I let it simmer until I just can't stand it and I have to eat some. It's good with tortilla chips and sour cream.
While we love it just for our small family, this recipe is perfect for big groups -- family reunions, church socials, etc. Just add more cans of everything. I'd just say drop off a few cans of the broth if you make a really big batch. When I quadrupled the recipe for the family reunion this month, I should have used six or seven cans of broth, not the full eight. But it was still really good.
Saturday, July 26, 2008
For two people:
Two small chicken breasts (or one large), grilled. (we season with lemon pepper)
One pound or so strawberries, hulled
4 oz. cheese (your favorite variety - we use cheddar or swiss)
Romaine lettuce, enough to make two entree sized salads - add some spinach if you like it
Briannas Poppyseed dressing - this makes all the difference, but we have also used Briannas Honey Mustard dressing and it is almost equally yummy.
Cut up the chicken, strawberries and cheese into bite-sized pieces, distribute them over the two bowls of salad, and top with the dressing.
This is a meal in itself, but we have paired it with corn on the cob too - double yum.
I hope you like it as much as we do!
Wednesday, July 16, 2008
Tuesday, July 15, 2008
Monday, July 14, 2008
1 cup Softened Butter or Margarine
1/2 cup Sugar
3 teaspoons Vanilla or Almond Flavoring
3 cups Flour
2 cups Powdered Sugar
1 (8oz.) package Cream Cheese
2 cups Whipped Topping
5 Bananas, Sliced
3 cups Strawberries, Sliced
5 Kiwi, Sliced
1 can Pineapple, Sliced or Chunked
Mix and chill dough for crust about 1 hour. Press onto greased cookie sheet (covers about 2 thin cookie sheets). Bake at 425° for 5-7 minutes. Cool slightly. Stir powdered sugar with cream cheese. Add whipped cream. Mix lightly and spoon onto crust. Spread any desired toppings over pizzas. Keep refrigerated. Tastes great at baby or bridal showers too.
1 can (15 oz) Dark Red Kidney Beans
1 can (15 0z) Garbanzo Beans (chick peas)
1 can (15 oz) Green Beans--any cut or variety. Can be fresh or frozen too.
1/4 cup sugar
1/4 cup oil (vegetable or canola)
1/4 cup Apple Cider Vinegar
1 tsp salt
pepper to taste
Combine beans in a bowl.
Add in remaining ingredients
Stir to combine
Refrigerate at least an hour until chilled (this is optional if you don't have time, but it tastes better cold in my opinion)
Now onto a very yummy cake that my cousin Allison made (and since you aren't posting it, Allison, I am going to). You guys who know me well know that I am not a "cake" person. But this one is yummy!
1 cup (2 sticks) unsalted butter, room temp.
3 cups sugar
6 large eggs, separated into yolks and whites
3 cups all purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 (8 oz.) container sour cream
1 tsp. vanilla extract
1 tsp. almond extractDirections:
- Pre-heat oven to 300 degrees. Butter and flour 10 inch tube pan. Cut out wax paper to fit bottom of pan and slide into place (I never do the waxed paper part, and it always turns out fine.)
- In medium bowl, beat together butter and sugar on medium speed until thoroughly blended, about 5 minutes. Beat in yolks.
- In large bowl, combine sifted flour, salt and baking soda, sift 2 more times. Mix the extracts into sour cream. Alternately add flour and sour cream mixtures a little at a time, beginning and ending w/flour.
- In large clean bowl w/clean beaters, beat egg whites until stiff, but not dry peaks. Stir 1/3 of whites into batter until well combined. Fold in remaining 2/3 of whites. Spoon into prepared pan.
- Bake at 300 for 1 ½ to 1 ¾ hours or until cake tester inserted in center comes out clean.
Tuesday, July 1, 2008
Boneless Country Ribs (as much as you need for your family)
1 Bottle of BBQ sauce-any flavor
Put in crockpot and cook 3-5 hours on high, (more or less depending on how much meat)
Serve on top of rice. I usually put it with a salad or green vegetable and some rolls.
It's a perfect Sunday dinner. Enjoy!
1 Can Cream of Chicken Soup
8 oz. Cream Cheese (Softened)
1 Packet Good Seasons Italian Mix
1 can Diced Green Chilies (we use the mild.)
Combine all ingredients and cook in crock pot all day on low or 3-4 hours on high. Serve on top of cooked rice.
A few things that I do are:
• Cube the chicken (I use 4 chicken breasts)
• If I double the recipe, I don’t add any more Italian dressing mix, I'm not too big on really salty stuff.
• We usually eat over rice with biscuits and a green salad.
• We have also tried this over spaghetti noodles and it was still pretty good.
We double the recipe to feed 4 adults and 2 kids. There is usually enough for lunch the next day.
This recipe is a hit at our house. Hopefully, at yours too.
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup warm milk
- 1 egg
- 1/3 cup butter, softened
- 1/3 cup white sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour (You can substitute 1 ¾ cup white flour for wheat flour…it’s good!)
- 1 (.25 ounce) package active dry yeast (2 ½ Teaspoons)
- 1/4 cup butter, softened
- Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
- When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 10 to 15 minutes, until golden.
(For those who don't have a bread maker either, here are the directions to use: pour water & milk into bowl, add sugar, stir to dissolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area, covered with clean dish towel. Turn out and continue with step 2. These are very light, tasty rolls!!)