Friday, April 30, 2010

Macaroni Grill Penne Rustica

We made this for dinner on Saturday after we attended a BBQ competition. It was quick and easy to put together and was excellent tasting! We had enough for 2 meals!

Macaroni Grill Penne Rustica

4 oz. grilled chicken breast
½ pack thick bacon
16 oz. penne pasta
1 large red bell pepper, diced
1/3 cup grated parmesan cheese
1/4 tsp paprika
Mozzarella cheese
1 tsp butter
2-3 cloves chopped garlic
1/2 cup marsala wine(we used grape juice)
1/2 tsp dijon mustard(we used dry mustard)
1/2 tsp salt
1/2 tsp chopped rosemary
1/8 tsp cayenne pepper
3 cups heavy cream

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. Cook bacon, then use left over grease to saute the bell pepper, set aside. Slice chicken into medium-bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, bell pepper, parmesan cheese, and paprika and mix thoroughly. Spread in pan. Top with chopped rosemary and mozzarella cheese. Bake @ 475 for 10 minutes.

Thursday, April 29, 2010

Fresh Strawberry Sheetcake

We made this for our dessert on Monday night. We had Don's folks over for dinner so they could see his pictures from his trip. Everyone liked it and it feeds a crowd!

Fresh Strawberry Sheet Cake

1 pkg. white cake mix(we used a yellow cake mix)
1 pkg. (3 oz.) strawberry gelatin
3/4 c. cooking oil
4 eggs
1 c. pureed fresh strawberries

Add all ingredients to a large bowl. Mix well. Pour into an 11×15 (jelly roll)sheet cake pan. Bake at 350° for 30-40 minutes. Cool completely.

• 1/2 c. butter (softened)
• 1 lb. powdered sugar
• 1/4 c. mashed (pureed) strawberries
• 1/2 tsp. vanilla

Beat together butter, powdered sugar, and vanilla. Fold in strawberries. Mix well. Spread over completely cooled cake.

Wednesday, April 28, 2010

Fluffy Baked Potatoes

Easy baked potatoes that are fluffy inside!

Fluffy Baked Potatoes
baking potatoes
vegetable oil or solid crisco
Eva's salt or kosher salt

Wash potatoes. Rub with oil or crisco. Sprinkle with salt and roll up in foil. Bake at 400 for 1 hour. Take out of oven and throw the potatoes onto a cookie sheet, one at a time to break up the fibers. This is what makes them fluffy when you cut them open. Really!

Tuesday, April 27, 2010

Homemade Croutons

My girls love to make homemade croutons. We use day old bread or hamburger buns or any bread in the freezer that we need to use up. They are easy to make and you can adjust the seasonings to your tastes.

Homemade Croutons

4 cups day old bread, cut into bite size pieces
1/4 cup olive oil
1 tsp. thyme
1 tsp. onion powder
1 tsp garlic powder
1/2 tsp. paprika
1/2 tsp. rosemary
2 tbsp. grated Parmesan cheese
salt and pepper

Place the bread on a jelly roll pan. Pour the olive oil evenly over the bread. Sprinkle the herbs over the bread. You can adjust the amount of herbs and olive oil to as much bread as you want to use. Stir until evenly coated. Cook at 425 degrees for 10-15 minutes or until just brown and crunchy.

Monday, April 26, 2010


I saw this recipe a week or so ago and knew I would have to try it. It was the easiest bread I have ever made and it tastes great. With all the bruschetta we have been making this will be the perfect bread for us! I just rolled these out with my hands on a floured surface.

submitted by Brittany at

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter. **I tried it with olive oil too... it was less crispy and salty. We liked the butter a lot more!

Sunday, April 25, 2010

Marinated Grilled New York Strip Steaks

We tried this marinade on Sunday for a cookout with Don's folks and aunt and uncle. We liked this and will try it on different cuts of meat.

Marinated Grilled New York Strip Steaks

1/2 cup olive oil
1/4 cup Worcestershire sauce
2 smashed garlic cloves
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
2 lbs New York strip steaks

Mix all marinade ingredients together in a shallow glass baking dish.
Pierce steaks on all sides with a fork and place in marinade.
Cover and refrigerate for at least 2 hours.
Grill over high heat and cook to desired doneness.

Saturday, April 24, 2010

Lemonade Tea

I grew up drinking lemonade tea make with Wylers powdered lemonade. My parents had friends in Panama that they visited and learned to make it there. This is easier to make--especially since you can't find Wylers and Countrytime just doesn't taste the same.

Lemonade Tea

7 regular tea bags
1 can frozen lemonade
1 cup sugar

Bring 2 cups of water to a boil and add the tea bags. Let steep for 20-30 minutes. In a gallon pitcher put the sugar and the frozen lemonade. Add the warm tea and mix well. Fill the pitcher with water. Add ice to a glass and serve.

Friday, April 23, 2010

Topping for Baked Potatoes

We love this on baked potatoes. Eva's salt just adds the best flavor.

Topping for Baked Potatoes

1 c sour cream
2 T chives, fresh or use less if using dried
1 t salt -Eva's salt
1/4 t cracked pepper

Mix all ingredients together and serve over baked potatoes. This is enough for 4-6 potatoes.

Thursday, April 22, 2010

Pudding Cake

This is a quick dessert. It is easy to make and tastes great. The recipe is one that I remember making when I first learned to cook.

Pudding Cake

1 small package chocolate pudding
2 cups milk
1 chocolate cake mix, dry
2 cups chocolate chips

Mix 2 cups milk with the pudding mix. Add the dry cake mix and mix well. Spread into a greased 9 x 13 pan. Sprinkle with chocolate chips and bake for 30 minutes at 350.

Wednesday, April 21, 2010

Grape Salad

This recipe comes from my friend from Bible Study, Melody. It is easy to make and tastes great.
Grape Salad
2-6 pounds grapes(two colors is the best)
8 oz sour cream
8 oz cream cheese, softened
1/2 c white sugar
1t vanilla
Mix the sour cream, cream cheese, sugar and vanilla together. Stir in the grapes and put into serving bowl. Sprinkle the top of this mixture liberally with brown sugar and then chopped pecans. Best if allowed to sit in the refrigerator over night. ***Beth's notes. I made this on Sunday and it only sat for 4 hours and was wonderful.

Tuesday, April 20, 2010

CrockPot Orange Chicken

I found this on the blog and we made it on Saturday night. We LOVED it. Easy and tasted great. Next time I may cut the salt back to 3/4 T. I thought it was too salty, but the girls thought it was fine.

CrockPot Orange Chicken

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (use no pulp)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Put the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you’d like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

Monday, April 19, 2010

Raspberry Cheese Danish

We made this Saturday. The recipe is from a friend in Wisconsin. We ate it cold for breakfast on Sunday. It was very good, but I think best at room temperature. We didn't have sliced almonds, so I put a powdered sugar glaze over it. YUM.

Raspberry Cheese Danish
Jayne Lancour

16 oz. cream cheese, softened
1-1/2 tsp vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry jam
2 pkgs. refrigerated crescent roll dough
4 oz. sliced almonds ** I didn't have these.

Beth's addition-glaze

1 c powdered sugar
1 tsp almond extract
1-2 T milk

Mix and pour over slightly cooled bars.

Preheat oven to 350 degrees. Mix cream cheese, vanilla and sugar in a bowl. Unroll 1 can crescent roll dough in a 9 x 13 inch pan, sealing perforations. Spread cream cheese filling on dough, leaving 1/4" edge. Top with jam.

Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes.

This simple pastry can be served as a dessert or brunch item. Sweet and satisfying!

Sunday, April 18, 2010

Chicken and Rice

I got this recipe 19 years ago when I taught in Trevor, WI. The lunch lady, Elaine Schulz gave me this. It is a great recipe to double and take to someone who needs a baby, death in the family. We multiplied this recipe 3 times this past week. This picture is before baking.

Chicken and Rice

1 pkg onion soup mix
1/4 c water
1 c diced celery
1 can drained mushrooms
1 cup instant rice

Layer the above ingredients in a 9 x 13 pan.

2 cans of soup--either cr of mushroom or chicken
1 soup can of water.
Pour the soup mix over the rice and mushrooms.

Lay chicken pieces(I have used boneless or bone in chicken) over top and bake at 350 for 1 hour covered. Uncover and cook another 1/2 hour.

Saturday, April 17, 2010

Seafood Pasta Salad

This recipe is from Donna Hammond, my roommate from college. I made this last week--and only made half the recipe since I am the only one that will eat it. I used bow tie pasta since that is what I had on hand. I LOVE this.

Seafood Pasta Salad

1 c mayonnaise(original recipe calls for Miracle Whip)
1/2 c zesty Italian dressing
4 T parm. cheese
16 oz corkscrew noodles, cooked and drained
16 oz crab meat cut up(I use imitation)
2 c broccoli, partially cooked
1/2 c green pepper
1 c tomato, chopped
1/2 c onion, chopped

Mix all ingredients together and serve. You may need to add more mayonnaise or dressing if it seems too dry. Don't make this too far ahead as the tomato and broccoli will get soggy. It does taste good the next day.

Friday, April 16, 2010

Homemade Fabric Softener

This is NOT an edible recipe! I wanted to try this out since Downy can get expensive, I have made 2 batches so far and really like it. I have seen other recipes for bigger quantities, but like this one. I keep this in an old Downy bottle.

Homemade Fabric Softener

1c vinegar
1c water
1/2c hair conditioner

Mix together and shake well. I used an old bottle of Downy liquid fabric softener to hold my fabric softener in. Use a capful per load (just as you would with a store bought fabric softener).

Thursday, April 15, 2010

Fresh Strawberry Limeade Slush

This was YUMMY and very easy to make. We used our smoothie maker to make this. This will be a hit during the heat of the summer.

Fresh Strawberry Limeade Slush

juice from three limes
1/3 c. sugar syrup (heat 1/2 c. sugar and 1/4 c. water until sugar is dissolved)
3 c. frozen strawberries
1 1/2 c. water

Squeeze the juice from three limes into a blender. Add sugar syrup, strawberries, and water. Blend until smooth. Add ice. Blend to desired slushy consistency, adding more ice and/or water as needed.

Wednesday, April 14, 2010

Bruschetta with Tomato and Basil

Kathleen found this recipe on the website Simply Recipes. We made this on Saturday and loved it. I went to the store Sunday afternoon to buy more tomatoes. We used a large sized french bread and made a meal out of this! A new favorite---even Jenna, who doesn't like tomatoes too much, loved this.

Bruschetta with Tomato and Basil

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch

Tuesday, April 13, 2010

Apple Pancakes

This is a recipe from my roommate from college. I was 'craving' it this weekend, so we fried up some bacon and had apple pancakes. YUM.

Apple Pancakes
Donna Hammond

2 c bisquick
1 c milk
3 T sugar
1 t. ground cinnamon
¼ t. nutmeg
2 eggs
1 c chopped peeled apple

Beat all ingredients except apple until smooth; stir in apple. Pour ¼ c batter onto hot griddle for each pancake. Makes about 14 pancakes.

Monday, April 12, 2010

Crockpot Tavern Beef

I don't remember where I got this recipe, but the poster was RecipeLu. It is like a loose meat sandwich. Reminds me of Leon's in Milwaukee. This doesn't have the 'tang' of a sloppy joe. We like it!

Crockpot Tavern Beef

2 1/2 pounds lean ground beef(we used just 2 pounds)
1 large onion -- peeled and diced
1 cup ketchup
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon salt
2 cups beef broth or water
8 hamburger buns -- toasted

In a skillet, brown and crumble ground beef; drain well. Place beef and
remaining ingredients except hamburger rolls in a crockpot. Cover and
cook on LOW for 6 to 12 hours. Taste for seasoning before serving and
correct if necessary. Spoon over toasted hamburger buns.

Sunday, April 11, 2010

Lo Mein

This is a great recipe to use up left over steak or pork chops. The girls and my sister Karen have been making this forever. We used our left over Ribeyes from Easter for this. It was the best Lo Mein we have made so far!

Lo Mein

2 packages Beef Ramen Noodle
2 seasoning packets from the Ramen noodles
Steak, chicken, or pork cooked and cut into bite sized pieces
Mandarin Orange sauce (Panda Express brand) or Teriyaki Sauce
Steamed Veggies

Cook the Ramen Noodles according to the package. Do not add the seasoning packets.
In a different pan, place a little olive oil and add the meat. Cook until semi-brown. Add the seasoning packets from the Ramen noodles. Add the noodles to the meat. Next pour your sauce on the mix and mix it in. You can make it as saucy as you wish. We sometimes add steamed veggies to the Lo Mein or we serve them along side of it.

Saturday, April 10, 2010

Oreo Dream

This recipe comes from my cousin, Kelly(Blair)Sprague. It is easy to make, light and you can make this with reduced fat Oreos and cool whip to make it less calories. I grated chocolate chips in the food processor in place of the large Hersey Bar--I knew I had one, but couldn't find it until AFTER I made this dessert this time. The chocolate chips worked out just fine.

Oreo Dream

1 cup milk
50 large marshmallows
4 egg yolks

Cook this until thick; cool.

16 oz cool whip, thawed
4 egg whites, beaten
1 large Hershey bar, grated

Mix this together and add to the marshmallow mixture.

Crush 1 bag of Oreos and add 1 stick melted margarine. Press all but 1 cup or so into a 9 x 13 pan. Top with the marshmallow mixture. Add reserved Oreos to the top. Refrigerate until ready to eat.

Friday, April 9, 2010

Vegetable Cheddar Quiche

I made this along with another quiche last week for breakfast. I left out the mushrooms since my girls and hubby don't care for them. This was a good tasting quiche. This comes from the Pillsbury website.

Vegetable Cheddar Quiche

1 box Pillsbury® refrigerated pie crusts, softened as directed on box*
6 oz shredded Cheddar cheese (1 1/2 cups)
2 tablespoons all-purpose flour
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained and patted dry
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.

Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper and onion stir-fry and mushrooms; toss to mix.

Remove partially baked crust from oven; reduce oven temperature to 375°F. Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.

Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.

*Prebaking the crust a few minutes helps eliminate a soggy crust.

Thursday, April 8, 2010

Chili’s Chocolate Chips Paradise Pie

We made this while the Halle's were here. We really liked it warmed up with ice cream and the Dairy queen hardshell topping on it!

Chili’s Chocolate Chips Paradise Pie

1 1/2 cup butter, melted
3 cups firmly packed brown sugar
6 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 cup chopped walnuts
1 cup coconut
2 cups milk chocolate chips
caramel sauce
hot fudge sauce
more chopped walnuts

Preheat oven to 325 degrees. Grease a jelly roll pan

In a large bowl, combine sugar and melted butter; beat with electric mixer. Add eggs, one at a time, and vanilla; mix well.

Combine flour and baking powder in a separate bowl. Add to the sugar mixture; mix well. Stir in nuts, coconut, and chocolate chips. Pour batter into prepared pan.

Bake 40+ minutes until a toothpick inserted in the center comes out clean.

Serve warm, or reheat individual servings in the microwave (10 seconds for a serving). Top with ice cream drizzled with caramel sauce and hot fudge sauce.

Wednesday, April 7, 2010

Chocolate chip coffee cake

We made this for breakfast last Sunday. It was easy to put together and everyone loved it.

Chocolate chip coffee cake

1 stick butter
1 1/2 cups sugar
1/3 cup brown sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp water
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
6 oz chocolate chips

Mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips. Cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.

In a separate bowl, mix flour, baking powder and soda. combine into the wet ingredients. Pour half of the batter into a greased and floured 9×13 inch pan. sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix.

Bake at 350 F for 30 minutes. Let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan. ***We cut it right away and it was fine.

Tuesday, April 6, 2010

Andes Mint Brownies

I found this on a blog and knew we would love it. I had them ready last Saturday night when the Halle's came and this was a hit! We used one bag of Andes candies. It was just right!

Andes Mint brownies

1 cup butter
2 cups sugar (white)
4 eggs
2 teaspoons vanilla extract
1 cup all purpose flour
½ cup cocoa
½ teaspoon salt
about 1/4 cup of chopped Andes mints
An additional package of whole Andes mints

Preheat oven to 350 degrees F. Grease 9 x 13 pan. Melt butter in saucepan over low heat. Once melted, remove from heat and add sugar, vanilla, and eggs. Blend together. In a separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well. Add chopped Andes mints. Pour into greased pan and bake for 35-40 minutes.

RIGHT when the brownies come out of the oven, layer the top with the whole package of Andes mints (or however many it takes to cover the surface). Let them stand for a minute or two, until they are smooth enough to spread. Using a frosting spatula or a flat knife, spread the melted Andes mints evenly over the brownie to cover. Cool, cut and enjoy.

Monday, April 5, 2010

Cheddar Garlic Bread

I found this on a blog and we tried it and fell in love with it. Next time we will add more garlic. I used my kitchen aid mixer to knead the bread and it worked like a charm.

Cheddar Garlic Bread

3 1/2 – 4 1/2 c. flour
1 T. yeast
1 c. milk
2 T. butter or margarine
2 T. sugar
1/2 t. salt
1 1/2 c. shredded Sharp cheddar cheese, divided
4 cloves garlic, minced

In a large mixing bowl, combine 2 c. flour and yeast.

Add the milk, butter or margarine, sugar and salt to a small saucepan. Heat until warm and the butter is completely melted. Add to mixing bowl and stir by hand or beat with an electric mixer until combined. Slowly add remaining flour until the dough comes together and is no longer sticky. Add 1 1/4 c. cheese (reserve remaining cheese) and garlic until combined. Knead for 5-8 minutes.

Place dough in a lightly greased bowl, cover and allow to rise for at least 1 hour.

Punch dough down and remove from bowl. Form dough into an oval-shaped loaf and place on a baking sheet. Sprinkle remaining cheese on top.

Bake at 375 degrees for 25-35 minutes, until golden and hollow sounding when tapped.

Sunday, April 4, 2010


I have been making this for 22 years. The recipe comes from Mary Kovach, who used to teach with my mom years ago. This is an easy recipe to prepare and can be made up ahead of time.


1 to 1 1/2 lb hamburger(uncooked)
1/2 c milk
2 slices white bread broken into small pieces
parsley flakes
1/2 lb shredded mozzeralla cheese
manicotti noodles
Spaghetti sauce
tomato sauce

Mix all ingredients together and stuff manicotti noodles that you have cooked less time that package says. They should be tough.

Place in a baking dish(9 x 13) and pour a mixture of 1 jar of Ragu--or other spaghetti sauce and 1 small can of tomato sauce over stuffed noodles. Bake at 350 for 30-40 minutes. Can be prepared the night before and refrigerated until ready to bake.

Saturday, April 3, 2010

Hard Chocolate Sauce - Dairy Queen Style Recipe

Kathleen made this last Friday night after we had been out raking leaves and putting mulch down. I read that you can make caramel hard sauce by substituting caramel chips....peanut butter chips to make peanut butter sauce. This REALLY did get hard.

Hard Chocolate Sauce - Dairy Queen Style Recipe

6 ounces semi-sweet chocolate chips
1/4 cup butter or hard margarine
1/4 cup oil (I use canola)

Melt all ingredients together till smooth and blended. This can be done over low heat in a saucepan, in the microwave or double boiler.
Spoon over ice cream.
Leftovers may be refrigerated and re-warmed as needed.

Friday, April 2, 2010

Chicken Enchiladas

This recipe is from my sister, Jamie. Simple and delicious! I made 1/2 the recipe since it was just Don and me at home to eat them.

Chicken Enchiladas

3-4 cooked chicken breasts cubed or shredded
1 jar of taco sauce or salsa
1 pint half and half
1 chicken bouillon cube
2 cups shredded cheese
8-10 flour tortillas

Mix taco sauce and chicken together.
In separate pan, dissolve chicken bullion in half and half.
Dip each tortilla in half and half mixture and then spoon in chicken. Roll tortilla and place in glass 9 X 13 baking dish.
Pour remaining half and half mixture over tortillas. Top with cheese.
Bake at 350 for 30 minutes.

Thursday, April 1, 2010

Cinnamon Swirl Banana Bread

I found this on a blog the other day and used frozen bananas to make this. It was very good and I had to leave the kitchen for the day! I could have eaten the loaf myself!

Cinnamon Swirl Banana Bread

For the bread

3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour

For the swirl

1/3 cup sugar
1 Tbs cinnamon

Preheat oven to 350. Butter and four a loaf pan. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!

In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.

Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

Bake for 50-60 minutes