Sunday, January 31, 2010

Clinton Cookies

I got this recipe at least 15 years ago from a friend in Racine, WI, Melody Bernhardt. I would babysit Jordan and she would send cookies! Her comment on the recipe...."The best thing to come from the Clinton administration!" These are very good.

Clinton Cookies

1 1/2 c flour
1 t salt
1 t baking soda
1 c shortening(I use 1/2 butter and 1/2 Crisco)
1/2 c sugar
1 c brown sugar
1 t vanilla
2 eggs
2 c old fashioned oats
12 oz pkg chocolate chips

Preheat oven to 350. combine flour, salt and baking soda and set aside. Cream shortening, sugar, vanilla and eggs. Gradually mix in the flour mixture. Stir in oats and then chocolate chips. Drop by tsp(I used a cookie scoop) onto greased cookie sheet. Bake 8-10 minutes(or a bit more)

Saturday, January 30, 2010

Sour Cream Coffeecake

I made this on Sunday. I haven't made it in many years, but Don really likes it....he had 3 pieces for breakfast before church! The recipe comes from a teacher in Trevor, WI. I taught 1 year there before Jenna was born 18 years ago.


Sour Cream Coffeecake


2 sticks butter(softened)
1 1/2 c sugar
2 eggs

Cream these together and then add:
1 c sour cream
1 t baking powder
1/2 t baking soda
1 t vanilla

Mix until smooth and add 2 c flour. Mix until smooth and fluffy. Spread half the mixture into a 9 x 13 greased pan.

Mix together:
2 c chopped pecans
1/2 c brown sugar
1 T cinnamon

Sprinkle 1/2 of nut mixture over the mix in the pan. Add the remaining batter over nuts and finish with the rest of the nut mixture. Bake at 350 for 50 minutes.

Friday, January 29, 2010

Johnny Garlic's Famous Garlic and Rosemary Mashed potatoes

We made this the night we had Rachael Ray's Pecan crusted chicken tenders. This was very good. We made half the recipe

Johnny Garlic's Famous Garlic and Rosemary Mashed potatoes
Guy Fieri -Food network

5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
2 tablespoons olive oil
4 tablespoons garlic, minced
2 teaspoons freshly minced rosemary leaves
1/2 cup skim milk
2 teaspoons salt
1 teaspoons white pepper
1/4 cup chives
Directions
Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives

Thursday, January 28, 2010

Update on my cousin and baby


This is Lindsay, almost 23 years ago. Can't believe she is a mommy now. Where did that time go? She is doing GREAT. She is off the seizure meds and the medical concerns that threatened her life, are pretty much resolved.

Kyler is OFF the ventilator after only being on it for 6 hours. I am amazed by this! He is still in an incubator, though and will be until he can maintain his body temperature.

Lindsay was going to get to hold him for the first time this afternoon. Thanks for praying.

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

My oldest daughter, Jenna has every Rachael Ray cookbook. Her goal this year is to cook more from them. She made this last week and both the tenders and the dressing were keepers.


Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

Rachael Ray

Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested
Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle
Directions
Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Wednesday, January 27, 2010

Caramel Puffcorn

This is a variation on caramel corn that we like. This puff corn has been impossible to find until recently here in TX. My sister, Karen sends it in the mail to the girls and we keep it in the freezer! We try to stock up on it when we drive back to the Midwest.


Caramel Puffcorn

1 (9oz) package Old Dutch Puff corn
1 cup butter
1 1/4 cup brown sugar
2/3 cup Light corn syrup
1 tsp Baking soda
1 tsp vanilla

Preheat oven to 250 degrees. Combine butter, brown sugar and light corn syrup in a 2 qt sauce pan, cook on medium heat until mixture just starts to boil. One the mixture has boiled, add the vanilla. Next add the baking soda. (This will cause the mix to foam up)

Pour the puff corn unto a roaster pan. Pour the caramel over the puff corn and stir until mixed up.
Place in the oven for 45 minutes. Stir every 15 minutes.

Remove from oven, pour on wax paper and then break apart.

Tuesday, January 26, 2010

Praise and new baby for my cousin


Here is an update on my prayer request from yesterday.

Kyler Dillon Partlow, born January 26th, 2010, at 4:33 PM, weighing 2#, 13oz; 16 " long. Lindsay(mom) is out of recovery and is tired, but doing well. Kyler is stable, but currently in the NICU (neonatal intensive care unit). Lindsay will be monitored for the next 3-4 days, while they wait for her labs to get back to normal, where she still CANNOT have visitors. Father and grandparents are also tired, but VERY, VERY HAPPY!

MANY, MANY THANKS for everyone's prayers!

Parmesan Crisps

The girls made these to put on our salad the other night. YUMMY! Many of these crisps didn't make it to the salad! They added paprika and black pepper to the cheese.

Parmesan Crisps
Food network--Alton Brown

3 ounces Parmigiano-Reggiano
Freshly ground black pepper, smoked paprika, or cayenne, optional
Directions
Preheat the oven to 300 degrees.

Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

Monday, January 25, 2010

Prayer Request

If you have a moment or two to pray for my cousin Lindsay today, she and her family would appreciate it so much. She's pregnant and in the hospital with HELLP syndrome. This is what I had with my youngest daughter,Kathleen. It is very serious. The mom's liver and kidneys shut down. It is life/death for the mom and baby. The baby is a little under 30 weeks right now. About three pounds. They really need our prayers.

I just talked to my Aunt and Uncle and they are waiting to hear about Lindsay's platelet counts. If the counts goes any lower, they will have to take the baby tonight... otherwise it will be a day by day thing. Right now they are resting. It sounds like her blood pressure is pretty stable. Thanks for praying!

I wish I could be in IL now, since I have been through this 15 years ago. So glad God is everywhere and we can send out prayers and love from TX! Lindsay was our flower girl in our wedding almost 23 years ago.

Poor Man's Lobster

Don and I love this recipe. We make it when the girls aren't home since they don't like fish. I try to burn a candle, so the smell goes away, but this time it didn't work! They KNEW we had fish! :-)

Poor Man's Lobster

Frozen fish fillets--I use cod or haddock
butter
salt
pepper
paprika
lemon juice

Put frozen fillets in an oven proof pan. Sprinkle with salt, pepper and paprika. Cook at 350 for 20-30 minutes or until the fish 'flakes'. Take out of oven and squeeze lemon over fish. Serve with melted butter.

I have done this in the microwave on high for 10-15 minutes--depending on how many fish fillets you use. I have also done this on the grill in a foil pan.

Sunday, January 24, 2010

Spinach Dip

This is Don's all time favorite snack. We all like it with rye chips, which are hard to find here in TX!

Spinach Dip Recipe

1 cup mayonnaise
1 cup sour cream
1 (8 ounce) can water chestnuts sliced and diced
1 (1 1/2 ounce) package vegetable soup mix
1 (10 ounce) package thawed and squeezed dry spinach

Mix all the ingredients. We like this with rye chips--Gardettos brand is good.

Saturday, January 23, 2010

Hot Cheese and Onion Dip

We had this recipe at a neighbors house in Pulaski, WI. We all loved it. It is very easy to make. We made this for a party last weekend at our house and it was eaten very quickly.

Hot Cheese and Onion Dip

2 c sweet onion, chopped fine
2 cups grated swiss cheese, or half swiss and half mozzarella
1 1/2 c real mayo

Mix all together and bake at 350 for 20-30 minutes. Serve with crackers or bread cubes.

Friday, January 22, 2010

Perfect Brown Rice

I have tried to make brown rice 2 or 3 times in the past because it is supposed to be better for you than white rice. EVERY time I would follow the package directions, the rice would turn out hard. I tried this recipe a few weeks back when our family did a week of no caffeine, no dairy, no meat. This recipe worked for me! I doubled the recipe.

Perfect Brown Rice
The Hillbilly Housewife

2 cups hot water
1 cup dry long-grain brown rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add 1/4 to 1/2-teaspoon of salt if desired. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 45 minutes. Do not peak! The rice will cook; you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Brown Rice. This makes enough for 4 servings, or about 3 cups.

Thursday, January 21, 2010

Sweet and Sour Meatballs

This recipe comes from the cookbook my mom gave me for my wedding shower. I first made this in July of 1987 and it became one of Don's favorites.



Sweet and Sour Meatballs
Betty Crocker cookbook

Meat Balls

1 lb hamburger
1/2 cup dry breadcrumbs
1/4 cup milk
2 tablespoons finely chopped onions
1 teaspoon salt
1/2 teaspoon worcestershire sauce
1 egg

Sweet and Sour Sauce

1/2 cup packed brown sugar
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks or tidbits
1/3 cup vinegar
1 tablespoon soy sauce

Mix meatball ingredients well and shape into balls. Bake in 400 degree Fahrenheit oven until light brown, 20-25 minutes. Drain fat from meat balls.
Mix brown sugar and cornstarch in pan. Stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring constantly, reduce and heat to simmer. Add meat balls. Cover, simmer, stirring occasionally, 10 minutes. Serve over rice.

Wednesday, January 20, 2010

Hot Broccoli Dip

I found this recipe years ago in the coupon insert in the newspaper! I tried it and everyone loved it. I couldn't find a round loaf of bread that wasn't already sliced, so I sauteed the onions and celery and then put everything together in the microwave. I kept it warm in the little crockpot and served it with Kings Hawaiian bread cubes and crackers.

Hot Broccoli Dip

1 round rye bread loaf
1/2 c celery chopped fine
1/2 c onion chopped fine
2 T margarine
1 lb Velveeta cubed
1 10 oz pkg. frozen chopped broccoli, thawed and drained
1/4 tsp. crushed rosemary

Sauté celery and onions in margarine until tender. Add Velveeta and stir over low heat. Stir in remaining ingredients and heat thoroughly. Pour into hollowed out bread loaf. Use bread as a dipper.

Tuesday, January 19, 2010

Sue's Party Mix

This is from my SIL, Sue. Here in TX it is hit or miss to find Crispix cereal. Rice chex is what we used this time to make this.

Sue's Party Mix

1 cup butter
3 Tbsp Worcestershire
2 1/2 tsp seasoned salt
1 tsp Garlic salt
Big box of Crispix or Rice Chex
1 can mixed nuts

Preheat oven to 250 degrees. Heat the butter. Stir in Worcestershire, seasoned salt and garlic salt. Add cereal and nuts. Mix and stir every 15 minutes for an hour.

Monday, January 18, 2010

Snickerdoodles

I have been making this recipe my whole life. The recipe is from my mom. Easy to make and they taste great!

Snickerdoodles

1 cup soft shortening—half Crisco half butter
1 ½ c sugar
2eggs

Mix thoroughly and add(with a mixer)

2 ¾ c flour
2 t cream of tartar
1 t baking soda
¼ t salt

Roll into balls the size of small walnuts.* Roll into mixture of 2 T sugar and 2 t cinnamon. Place 2 inches apart on ungreased baking sheet. Bake at 400 for 8-10 minutes. These puff up at first and then flatten out.
*We used a small ice cream scoop

Sunday, January 17, 2010

Honey Hoisin Chicken

We made this recipe this past week. It has a great flavor, but we cooked it 8 hours on low which was WAY too long. I will make it again, but cook it 4-5 hours.

Honey Hoisin Chicken
eatathomecooks.com

4-6 boneless chicken breasts
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup white wine or chicken broth
1/4 tsp. ground ginger
Put the chicken in the crockpot. Mix the other ingredients together and pour over the chicken. Cook on high for 4-5 hours or low for 7-8 hours. ***

***Don't over cook this....I think 5 hours on low would be plenty....ask me how I know this! :-)

Saturday, January 16, 2010

Queso Dip

Many years ago we had something like this at Chi Chi's restaurant. I immediately went home and 'copied' it. We make this for football parties or just to eat with tacos. Sometimes we don't add the garlic, but we LOVE garlic at our house, so we usually add it.

Queso Dip
1 lb Velveeta cheese, cubed
1/4 c milk
1 garlic clove, minced
1/3-1/2 c salsa or taco sauce

Mix all together and put in a mini crock, or melt in microwave and serve with tortilla chips. You may want to add more milk if you want a thinner sauce.

Friday, January 15, 2010

Chipolte Dip

We used Green onions in place of the scallions and served it with Mozzarella sticks. Really, this dip is good on anything! :-)We modified this recipe from one off recipezaar.














Chipolte Dip
1 cup sour cream
1 bunch scallion, chopped
1/2 lime, juice of
3-4 chipotle chilies, chopped (from chipotles canned with adobo sauce, include some sauce)
salt and pepper

Mix and serve with tortilla chips.

Thursday, January 14, 2010

Dulce De Leche Bars

I found these on a blog last week and decided to make them for a 'nacho party' we had. They taste wonderful! I think you can get the ducle de leche in a can--like sweetened condensed milk. This is all our Walmart had, so I bought it.
















Dulce De Leche Bars
dessertcrazy.com

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup chopped pecans
3/4 cup (1 1/2 sticks) butter, melted
1 cup brown sugar
3 large eggs
2 teaspoons vanilla
1 (7.5 ounce) jar marshmallow fluff
1 (13.4 ounce) can Dulce De Leche

Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray.

Combine the flour, baking powder, salt, coconut, and pecans on a large bowl. Stir to combine.
Stir the brown sugar into the melted butter, then add the eggs one at a time. Stir in the vanilla. Pour the butter mixture into the flour mixture, and stir until just combined. Spread the batter in the prepared pan, and bake at 350 degrees for 20-25 minutes or until golden brown.

Immediately remove from the oven and spread the marshmallow fluff on top. Drop the dulce de leche by teaspoons all over the spread marshmallow cream, then spread. You want to mix the dulce de leche in with the marshmallow cream, creating a slightly marbled look.

Cool completely and store in the refrigerator.

Wednesday, January 13, 2010

Texas Red Enchilada Sauce Recipe and Chimichangas

This is Betsy Thibaudeau's recipe. We modified it a little bit to what we had in the house. It was very good and really easy. We ended up using toothpicks to make them stay together. Make sure that you don't eat the toothpicks! :D The enchilada sauce is from recipezaar and is very good. We added about 1 tsp salt.

Chimichangas
1 lb. ground beef
1/2 c. finely chopped onion
1 (16oz) can refried beans
1/2 can tomato sauce
2 t. chili powder
2 garlic cloves, minced
1/2 t. ground cumin
approx 12 flour tortillas (10in)
Rice
Veg. oil for frying
1 1/2 c. cheddar cheese

In a skillet, brown the beef: drain. Stir in onion, beans, 1/2 c. tomato sauce, chili powder, garlic, and cumin. Spoon 1/3 c. of beef mixture off-center on tortillas. I add the a couple spoonfuls of rice and some cheese on top of the beef mixture and then fold up the sides and roll it up. (sometimes I add black olives or onions in the mix too). In an electric skillet or deep-fat fryer, heat 1inch of oil to 375. Fry the chimichangas for 1 1/2 - 2 minutes on each side or until browned. Drain on paper towels, Top with cheese, if desired.
We like to serve them with sour cream and lettuce. Freezing them works great!

* We made these with leftover shredded roast beef. To spice up the roast beef, we added 1/2 tsp cumin, an extra garlic clove and some onions all sauteed with the beef until warm. Then we added the beans and followed the recipe.

Texas Red Enchilada Sauce

2 tablespoons butter or margarine
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper

Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter/margarine. Add spices and tomato paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Continue simmering and stirring until desired thickness is achieved. Taste every so often and adjust spices as needed.

Tuesday, January 12, 2010

Chinese Lemon Crockpot Chicken

This was easy to make and quite tasty. We served it over brown rice and had a salad with it.


















Chinese Lemon Crockpot Chicken
http://crockpot365.blogspot.com/

4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour (or Pamela's)
1 T kosher salt * use less if using regular salt
6 oz (1/2 can) frozen lemonade concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
olive oil for browning chicken

Cut chicken into strips or largish chunks. Dredge in flour and salt, shake off excess and brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)
Place into crockpot. Mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces. Cover and cook on high for 4 hours, low for 6-8

Serve over rice, drizzle with remaining sauce.

*** Beth's notes: Cook only for 4-5 hours on low or it will dry out…..

Monday, January 11, 2010

Bacon Quiche

We made this for Saturday brunch. It was excellent!

Bacon Quiche
pinchmysalt.com

9 or 10-inch pie crust, refrigerated
6 slices thick-cut bacon
2 tablespoons of reserved bacon drippings
1 medium onion, chopped
1 large (or 2 small) shallot(s), chopped ***we used 2 minced garlic cloves
1/2 cup sour cream
4 large eggs
1 1/2 cups heavy cream
3 ounces sharp cheddar cheese, grated
1 ounce Parmigiano Reggiano, grated
1/4 teaspoon salt
fresh ground black pepper to taste

1. Preheat oven to 425 degrees.
2. Line a pie plate or quiche dish with pie pastry, then trim and flute as desired. Prick pastry all over with a fork, then carefully line it with foil, gently pressing foil to bottom and side of pastry. Make sure edges are covered to prevent over-browning. Bake 10 minutes at 425 degrees. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has set. If crust bubbles, gently push bubbles down with back of spoon.
3. Turn oven down to 325 degrees.
4. Meanwhile, cook bacon until crisp. Pour out all but two tablespoons of drippings, then add chopped onion and shallot to the pan. Cook over medium-low heat until very soft and starting to caramelize. Chop or crumble bacon into small pieces, then add bacon and onions to bottom of pie crust. Top with grated cheeses. Whisk together eggs, sour cream and heavy cream, salt and a bit of fresh ground black pepper. Carefully pour the egg mixture into the crust. Depending on the size of your pie or quiche plate, you may have a bit of leftover liquid.
5. Carefully transfer the quiche to the middle rack of preheated 325 degree oven. Bake for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean.

Sunday, January 10, 2010

Black Bean Soup

This recipe comes from a friend in Racine, WI, Janice Schulz. We love black beans and love this soup.

Black Bean Soup
Janice Schulz

2 (15 oz) cans Black Beans, drained
1 (14 1/2 oz) can vegetable or chicken broth
1/2 cup finely chopped onion
1/2 cup green pepper
1 TBS chopped fresh cilantro
1/4 tsp cayenne
2 minced garlic cloves
1/4 tsp salt

Place half a can of beans and broth in blender.
Cover; blend til smooth. Place in medium saucepan.
Add remaining beans and all the remaining ingredients to saucepan.
Bring to a boil. Reduce heat; cover and simmer 15 minutes.
Stir occasionally.
Top each serving with sour cream and jalapeno slices.
Makes 4 (1 cup) servings

Saturday, January 9, 2010

Potato Bread

My notes say I have been making this since 1998. It is a great recipe and makes wonderful toast!

Potato Bread
Bread recipe.com--submitted by Diane Johnson

3/4 cup water
2/3 cup instant mashed potato flakes or 1/2 cup mashed potatoes
1 egg
2 tablespoons butter or margarine
2 tablespoons white sugar
1/4 cup powdered milk
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons yeast

Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
Bake at regular bread cycle.

Friday, January 8, 2010

Sloppy Joes

This is my mom's recipe. I think it is one of the first recipes I copied before I got married almost 23 years ago. Jenna doesn't care for Manwich, so this is what we make. Can be doubled or tripled for a big crowd and kept warm in a crockpot.

Sloppy Joes

1 lb hamburger
1 small can tomato paste
1/4 c ketcup
1/3 c celery
1/3 c onions
1/2 c water
1 T mustard
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic salt

Brown hamburger with celery and onions. Add the rest of the ingredients and heat. You may need to add more water to make this 'saucier'.

Thursday, January 7, 2010

Patty Melts

We love patty melts and decided to make these to go with the Quick Chips. They turned out great.

Patty Melts

1 lb ground beef
1 T steak seasoning
1 T Worcestershire sauce
1 onion sliced thin
Swiss cheese
American cheese
2 T butter
8 slices rye bread

Slice onions. Fry in 2 T butter until somewhat browned. Remove from pan. Mix hamburger with steak seasoning and Worcestershire sauce. Make into 4 patties and fry until done.

Spread butter on one side only of the bread. Put 4 slices of bread, buttered side down in pan. Top with onions, hamburger patty and then both cheeses. Put the other slice of bread on each sandwich and brown on both sides.

Wednesday, January 6, 2010

Quick Chips

We found this recipe this summer and really like it. This time, we decided we didn't even need to use the cooking spray. They remind us of our favorite hamburger place in Burlington, WI....Fred's!


Quick Chips
adapted from Taste of Home June/July 2009
3 medium red potatoes
cooking spray*
1 tsp salt
curry powder

Layer three paper towels on a microwave safe plate. Scrub potatoes and slice thin. Spray both sides with cooking spray and season.

Microwave on high for 3 minutes. Flip the chips over and cook for 2-3 minutes more, until chips are dry . Repeat until all are made. May need to cook longer for crispier chips.

****We experimented with different seasonings. We used black pepper on some, cumin, and some with garlic salt. We liked them all, but REALLy like a bbq grill grinder seasoning.

* original recipe uses olive oil.

Tuesday, January 5, 2010

Philly Cheese Steak Pizza

We came up with this recipe the other night. We order a Philly Cheese Steak pizza from a local pizzeria and tried to duplicate this. It was very good.

Philly Cheese Steak Pizza

Alfredo sauce
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
leftover steak, sliced thin or roast beef sliced thin about 1/2 cup
1 tsp Worcestershire sauce
a few drops of garlic Tabasco sauce
mozzarella cheese
bell peppers
onion
minced garlic

Spread premade boboli crust with Alfredo sauce. Sprinkle with Italian seasoning, garlic and onion powder. Saute peppers and onions in Worcestershire sauce and Tabasco sauce. Add meat and cook for about 3 minutes more. Put the meat, onions and peppers over top of the seasoned Alfredo sauce. Sprinkle with mozzarella cheese and bake at 425 for 10-15 minutes.

Monday, January 4, 2010

Swiss Vegetable Medley

This was another side dish for Christmas dinner. We have been making this for a few years and we like it.

Swiss Vegetable Medley

1 bag (16 oz) broccoli, cauliflower and carrots, thawed and drained
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1 can french fried onions

Combine all ingredients except 1/2 of cheese and 1/2 of the onions. Pour into 2 qt baking dish. Bake covered 30 minutes at 350. Uncover and top with remaining cheese and onions and bake another 5 minutes uncovered.

******Beth's notes. I used the big can of french fried onions--I think you are supposed to use the small, but we liked it!

Sunday, January 3, 2010

Broccoli, Potato and Bacon Quiche

This was breakfast on Christmas day. Easy to make and was wonderful! It is from Pillsbury.com.

Broccoli, Potato and Bacon Quiche

1 bag (19 oz) Green Giant® frozen roasted potatoes with broccoli & cheese sauce **
1 refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
2/3 cup whipping cream
7 slices bacon, cooked, crumbled (about 1/3 cup)
1 cup finely shredded Parmesan cheese (4 oz)
1 cup finely shredded Cheddar cheese (4 oz)
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon salt, if desired
1 teaspoon finely chopped fresh chives

Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.

Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.

Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
** I couldn't find these, so found a 12 oz bag of roasted potatoes and another 12 oz bag of the broccoli with cheese sauce. I cooked them according to the bag(in the microwave) Worked fine.

Saturday, January 2, 2010

Raspberry Jello Mold

I made this for Christmas dinner. It is easy to make and tastes great. The recipe comes from Don's cousin, Deb Klein.

Raspberry Jello Mold
Deb

1 ½ c crushed pretzels(she uses buttered pretzels)
¾ c melted butter—can try just ½ cup
2 t. sugar

Mix and bake on cookie sheet at 350 for 10 minutes

2 c boiling water
1 large or 2 small boxes rasp jello

Dissolve theses and add 2-4 c frozen raspberries with juice—still frozen

Put the jello mixture in bundt pan or jello mold. Let set

Blend:
8 oz cream cheese
1 cup sugar

Add small 8 oz cool whip. Mix and put onto top of set jello. Sprinkle pretzel mix on top.

Can make up to 2 days ahead. Invert onto a plate.

Friday, January 1, 2010

Batter for mini corn dogs

We love to make mini corn dogs when we have fondue. They are easy to make and everyone loves them.


Batter for Mini Corn Dogs

1 cup flour
2/3 cup cornmeal
2T. sugar
1 1/2 t. baking powder
1/2 t. salt
2 T. oil
1 egg
3/4 cup milk

Mix all together and dip little smokies into batter. Deep fry and eat.