Fast and super simple. Great for when you don't want to cook either.
1 package Italian-blend salad mix
1 package refrigerated four cheese ravioli (or if you find a boxed kind, that works too) prepared according to package directions.
1 cup broccoli florets
3/4 c snow pea pods or sugar snap peas
1/2 cup sliced carrot
1 1/2 cups bottled peppercorn ranch salad dressing. (we don't eat ranch, so I toss together an Italian dressing and it tastes great too.)
Mix all together and serve.
I never go with the exact measurements, so don't feel like you have to either!
Wednesday, September 24, 2008
Tuesday, September 23, 2008
Chicken Chip Dip
In an effort to "keep the ball rolling", I am posting this recipe. You can eat it as a main course (we do) though I am going to say up front that it's not very healthy for you :) Which is probably why it's the most delicious (and addicting) chip dip out there. It also works well if you have to take something to a pot luck dinner.
3 cups cooked shredded chicken
2 bricks cream cheese
1 cup shredded cheddar cheese
3/4 cup red hot sauce (we use 'Franks' brand)
1/3 cup blue cheese dressing
Mix everything except 1/2 cup of cheese to sprinkle on top. Bake 350 for 20-30 minutes until bubbly. Enjoy with tortilla chips.
This also cooks well in the crock pot - follow the same instructions. ENJOY!
Tuesday, September 9, 2008
fajitas
Tonight for dinner we made some fajitas.
Usually we just use onions, peppers and meat. However, tonight we thought we would add a few things to it and see what we thought. It was really good so, I thought that I would add it.
(Most of the recipe is on the back of the seasoning mix. It says to add 1/4 cup of water, we didn't because our veggies had a lot of water in them. It is up to you and how runny you want it to be.)
The recipe:
Sliced meat (any we have on hand)
Red, yellow and green peppers
onions
fajitas seasoning mix
olive oil
Here are the add ins:
Chopped zucchini
Chopped yellow squash
can of diced tomatoes
Heat up 1 tbs of oil in the skillet, cook the veggies and then put off to the side. Add another tbs of oil and cook the meat (chicken, steak..) pour half of the seasoning on the meat and then add the veggies. Add the remaining seasoning and POOF! Your done. Really easy and delicious!
Put in a warm tortilla. We like to put shredded cheese, sour cream and salsa in the tortilla too.
Enjoy.
Caramel Apples in Crock Pot
Caramel apple recipe for the crockpot or slow cooker.
Ingredients:
2 packages (14oz each) caramels
1/4 cup water
8 medium apples, such as McIntosh, Gala, or Fuji
sticks for apples
Preparation:In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.
Meanwhile, line a baking pan with wax paper; butter the paper.
Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.
Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald
Ingredients:
2 packages (14oz each) caramels
1/4 cup water
8 medium apples, such as McIntosh, Gala, or Fuji
sticks for apples
Preparation:In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.
Meanwhile, line a baking pan with wax paper; butter the paper.
Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.
Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald
We also like to sprinkle M&M, Snickers, Oreo's, pretty much anything you want.
Friday, September 5, 2008
Friendly reminder
Sorry everyone, it's me again :) This is a friendly reminder to keep posting ... only one recipe a month, and we're on a new month (I know, maybe you're like me and you're shocked that it's already September!) I'm sure you guys have lots more yummy ideas - and I can't wait to try them out. Don't make me look you up to see how often you've been posting ('cause I will have some extra time soon, and it could happen if I get bored ... :) Thanks everyone for contributing and making this blog great!
Wednesday, August 27, 2008
Zucchini Bread Recipes by Keri Stewart
Moist Zucchini Bread
3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes coconut cream pie filling (dry mix)
Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for about 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves or can be made as a cake with cream cheese frosting.)
Orange Zucchini Bread
3 eggs
1 c. oil
1 tsp. vanilla
1½ c. sugar
2 c. zucchini, grated
2 T. orange peel
¼ c. orange juice
3 c. flour
1¼ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 c. nuts (optional)
Combine wet ingredients. Add dry ingredients and mix well. Bake at 350° for about 45 minutes or until a toothpick comes out clean.
Chocolate Zucchini Bread
3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes chocolate pudding (dry mix)
1-2 c. chocolate chips
Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves.)
3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes coconut cream pie filling (dry mix)
Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for about 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves or can be made as a cake with cream cheese frosting.)
Orange Zucchini Bread
3 eggs
1 c. oil
1 tsp. vanilla
1½ c. sugar
2 c. zucchini, grated
2 T. orange peel
¼ c. orange juice
3 c. flour
1¼ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 c. nuts (optional)
Combine wet ingredients. Add dry ingredients and mix well. Bake at 350° for about 45 minutes or until a toothpick comes out clean.
Chocolate Zucchini Bread
3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes chocolate pudding (dry mix)
1-2 c. chocolate chips
Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves.)
Wednesday, August 20, 2008
Better than restaraunt enchiladas
These are delicious. Better than what you get in a lot of restaurants (hence, the name). And quite simple to make. Definitely a family favorite!
You need:
Shredded chicken
1 can cream of chicken soup
1 can Rotel
1 can enchilada sauce
Peppers, onions, etc.
Tortillas (we use flour, about 8-10 inches)
Grated cheddar cheese
Toppings for enchiladas
Directions:
Cook the chicken breasts by either boiling them until done or cooking them in a crock pot* until done – then shred. In a blender, combine Rotel and cream of chicken soup and puree. Lay tortilla flat and pour some Rotel/soup mixture down the middle; pour some enchilada sauce down the middle; put some shredded chicken down the middle. Put cheese on top of chicken. Fold sides of tortilla in. Pour remaining sauces (both soup mixture and enchilada sauce) on top of enchiladas and cover with remaining cheese. Recipe can make 4-8 enchiladas – depending on how saucy you want them. We usually make 4, and they're really saucy. They make great leftovers the next day. Bake at 350° for around 30 minutes – or until the tortillas start to look crunchy.
We serve them with a side of Spanish Rice, and you can top the enchilada with whatever you want - sour cream, guacamole, lettuce, tomatoes ...
*Since we make these so often, I buy a package of boneless, skinless chicken breasts and throw them all the in the crockpot. I cook them until they are done enough to shred. Then I lay out syran wrap squares, and I scoop the shredded chicken out onto the squares - each square gets enough chicken for one enchilada. Then I fold up the syran wrap and throw them all in the freezer. They're so small they take up virtually no room - and they stack nicely. Then when we want enchiladas, I get out the appropriate amount of frozen chicken squares and microwave them until they are no longer frozen - then proceed with the rest of the directions. It cuts the preparation time down drastically (and we have them pretty often, so it makes it way easier on me). It only takes 10-15 minutes to make the enchiladas, if the chicken is already cooked. My kind of meal :) Enjoy!
You need:
Shredded chicken
1 can cream of chicken soup
1 can Rotel
1 can enchilada sauce
Peppers, onions, etc.
Tortillas (we use flour, about 8-10 inches)
Grated cheddar cheese
Toppings for enchiladas
Directions:
Cook the chicken breasts by either boiling them until done or cooking them in a crock pot* until done – then shred. In a blender, combine Rotel and cream of chicken soup and puree. Lay tortilla flat and pour some Rotel/soup mixture down the middle; pour some enchilada sauce down the middle; put some shredded chicken down the middle. Put cheese on top of chicken. Fold sides of tortilla in. Pour remaining sauces (both soup mixture and enchilada sauce) on top of enchiladas and cover with remaining cheese. Recipe can make 4-8 enchiladas – depending on how saucy you want them. We usually make 4, and they're really saucy. They make great leftovers the next day. Bake at 350° for around 30 minutes – or until the tortillas start to look crunchy.
We serve them with a side of Spanish Rice, and you can top the enchilada with whatever you want - sour cream, guacamole, lettuce, tomatoes ...
*Since we make these so often, I buy a package of boneless, skinless chicken breasts and throw them all the in the crockpot. I cook them until they are done enough to shred. Then I lay out syran wrap squares, and I scoop the shredded chicken out onto the squares - each square gets enough chicken for one enchilada. Then I fold up the syran wrap and throw them all in the freezer. They're so small they take up virtually no room - and they stack nicely. Then when we want enchiladas, I get out the appropriate amount of frozen chicken squares and microwave them until they are no longer frozen - then proceed with the rest of the directions. It cuts the preparation time down drastically (and we have them pretty often, so it makes it way easier on me). It only takes 10-15 minutes to make the enchiladas, if the chicken is already cooked. My kind of meal :) Enjoy!
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