Kim's Favorite Family Recipes

Faris' Pinwheels

2012-02-03T21:59:00.000-08:00

(I got this recipe from my friend Faris. These are quick and yummy!)

1 can of crescent dough
1 container of cream cheese with onions & chives
deli ham
fresh spinach

Roll out the crescent dough and press triangles together to make one large rectangle. Spread the cream cheese over dough. Top with fresh spinach and ham. Roll long side to long side and be sure to roll up tightly. Slice and bake according to crescent roll package.

Missy's Potato Soup

2012-02-03T21:49:00.001-08:00

(Missy (my sister-n-law) made this on Christmas day this past year and it was so easy and good we have already made it several times since.)

1 32 oz frozen southern style diced hash browns
1 pint half-n-half
1 pint whipping cream
milk
shredded cheddar cheese
Oscar Mayer real bacon recipe pieces
salt & pepper
***

Microwave potatoes until thawed. Mix potatoes, half-n-half and whipping cream into large stove top cookware. Add milk to completely cover potatoes. Salt and Pepper. Cook on medium to low heat for about an hour, stirring constantly. When done, add to soup bowls then top with shredded cheddar cheese and bacon pieces.

***I like to saute some chopped onions in butter first before adding the potatoes and other ingredients, and top with some fresh or dried chives when adding the cheese and bacon.

Pizza Bread

2011-12-16T11:40:00.000-08:00

1 roll of Pillsbury refrigerated pizza crust
2-4 tbls of melted butter
Parmesan cheese
mozzarella or Italian shredded cheese
oregano, onion salt, & garlic powder or Italian seasonings
12 oz can of tomato paste
15 oz can of tomato sauce

Open and unroll pizza dough onto pizza pan. Press to fit.
Using pizza cutter, cut in half and then into strips.
Brush with melted butter. Sprinkle with either oregano, onion salt & garlic powder or Italian seasonings. Also sprinkle with Parmesan cheese and about a 1/4 cup mozzarella or Italian shredded cheese. Bake @ 400 degrees for 8 minutes. Remove and re cut with pizza cutter.

Sauce for dipping:
Mix the tomato sauce and paste with oregano and microwave for 3 minutes.

Sin-Sational Sunday Pie

2011-08-19T11:19:00.000-07:00

2 unbaked deep-dish 9 inch pie shells
1 8 oz. package cream cheese, softened
1 14 ounce can sweetened condensed milk
1 16 ounce container cool whip
chopped pecans
Hersheys caramel ice cream topping
maraschino cherries

Bake pie shells according to directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth; fold in cool whip with a spatula. Cool pie shells (I place them in the freezer for a few minutes) Pour cream cheese mixture into cooled pie shells. Drizzle caramel topping over the top. Sprinkle with nuts. Add maraschino cherry halves on top. Freeze for 8 hours or overnight. Delicious!!!

Gooey Butter Bars

2011-06-10T20:50:00.000-07:00

(My sister-n-law, Melissa Hopkins' mothers recipe)

1 beaten egg
1 box butter cake mix
3/4 stick butter, softened
1 cup chopped nuts
1 box powdered sugar
2 eggs
1 8oz. cream cheese

Mix first 4 ingredients and spread into a 9 x 13 pan (DO NOT USE GLASS DISH)
Then stir together:
1 box powdered sugar
2 eggs
8 oz. cream cheese
(I mixed with a mixer, and you can use the same bowl that
you mixed the crust in)
Pour over crust part.
Bake 30 minutes at 350 degrees. Cook completely before cutting. Refrigerate.

Cheeseburger Macaroni

2011-06-10T20:43:00.001-07:00

1 - 16 oz. box macaroni noodles (or Barilla cut spaghetti noodles)
1 lb. ground chuck or sirloin
1/4 - 1/2 cup ketchup
1 can tomato soup
2 cans petite diced tomatoes, undrained
chopped onion
chopped/minced garlic (optional)
fresh chopped baby spinach (optional)
1 tsp. ground red pepper
2 cups shredded cheese

Cook noodles and drain. Cook beef with onions and garlic. Drain. Add to beef mixture: tomatoes, soup, ketchup, red pepper, salt and pepper. Stir in macaroni and spinach. Pour into a baking dish and top with cheddar cheese. Bake at 375 degrees for 5 - 8 minutes or until cheese is melted and bubbly.

Tomato Basil Pasta Salad

2011-03-27T13:16:00.000-07:00

2 chopped Roma tomatoes 4 garlic cloves, finely chopped salt & pepper 1/2 cup olive oil 1/2 cup chopped fresh basil leaves 8 oz. mozzarella cheese, cut into 1/2 inch cubes (2 cups) 1 package rotini pasta 1/2 cup grated Parmesan cheese In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil, and mozzarella. Cover; refrigerate 1-2 hours to blend flavors. Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan cheese over top of salad.

Baked Ziti

2010-09-11T12:46:00.001-07:00

1 lb. dry pasta (penne)
1 small onion
1 - 2 lbs. ground beef
2 24 oz. jars of Bertolli Tomato & Basil spaghetti sauce
8 oz. sliced provolone
16 oz. light sour cream
8 oz. shredded mozzarella
2 tbs. grated Parmesan

Brown onion and meat in 1-2 tbls. olive oil. Also prepare pasta, drain.
Preheat oven to 350 degrees. Spray a 10.5x14.75 (4 qt.) baking dish with cooking spray. Layer 1/2 ziti, all provolone, all sour cream, 1/2 meat, one jar of sauce, remaining ziti, 6 oz. mozzarella, remaining meat and 2nd jar of sauce. Top with remaining mozzarella and 2 tbs. Parmesan. Bake 35 minutes or until cheese is melted.
*You can make this in two smaller pans and freeze one, or give one away.

Kim's Perfect Guacamole

2010-07-31T14:47:00.000-07:00

Pile 1/4 cup chopped onion, 3 seeded & chopped serrano chiles, 3/4 cup torn cilantro, and a pinch of kosher salt on a cutting board. Chop and then slightly mash with the flat side of the knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium diced tomato and season with salt. Top with more tomato, cilantro, and onion (if desired). Serve with tortilla chips.

Chunky Tomato Salsa

2010-07-15T11:24:00.000-07:00

3 & 1/2 cups peeled chopped tomatoes (about 4 large)

1 large green pepper, chopped

1 medium - large onion, chopped

1 serrano pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

3/4 teaspoon sugar

2 & 1/4 teaspoon salt

2-3 garlic cloves, minced

1/2 teaspoon ground cumin

1 can (6 ounces) tomato paste

1/4 cup white vinegar

2 tablespoons fresh lemon juice

Baked tortilla chip scoops

In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar, and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

Hearty Spaghetti Casserole

2010-01-31T13:40:00.000-08:00

8 oz. box spaghetti
8 oz. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can diced tomatoes, undrained
1 can condensed tomato soup
1/2 tsp. ground black pepper
2 cups shredded cheddar cheese
4 slices cooked bacon, crumbled

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.

Cook ground beef, onion, and pepper in a large skillet. Drain. Stir in tomatoes, tomato soup, and black pepper. Bring to a boil, then remove from heat. Add 1 cup of cheddar, stirring until melted. Add bacon and pasta. Transfer to a greased baking dish.

Cover and bake for 30 minutes. Sprinkle with remaining cheddar. Bake uncovered for 15 minutes.

Provolone and Pesto Quiche

2010-01-19T20:31:00.000-08:00

1 frozen deep dish pie crust
sliced provolone cheese
3 tablespoons refrigerated pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped red bell pepper
5 large eggs
1 cup milk
1/4 teaspoon salt

Heat oven to 425 degrees. Prick bottom of crust with fork and then bake for 7 minutes.

Remove crust and place 4 slices provolone cheese around bottom of crust.

Spread 3 tablespoons pesto on top of cheese. Sprinkle with Parmesan and chopped bell pepper.
Top with 4 more slices provolone cheese.

In large bowl, whisk eggs and milk until blended. Pour over cheese.

Bake 7 minutes. Reduce oven temp. to 325 degrees and bake for 15 minutes. Cover edge of crust with foil. Bake 23-28 minutes longer or until set and knife inserted in center comes out clean. Let stand 5 minutes before serving.

*I like to use sun dried tomato pesto and green bell peppers as another option. This one is my favorite.

Chocolate Chip Pie

2009-12-22T15:19:00.000-08:00

1 cup sugar
1/2 cup flour
1 stick melted butter
1 cup chopped nuts
1 cup chocolate chips
2 beaten eggs

Mix well. Pour into unbaked pie shell and bake at 350 degrees for 50 minutes.

Buttermilk Pie

2009-12-22T15:17:00.000-08:00

(This was my grandmothers recipe. Martha Alderson. Also, Taylor's favorite pie!)

2 eggs
1/3 cup buttermilk
3/4 cup sugar
2/3 stick butter, melted
1 & 1/2 tbls. flour
1 tsp. vanilla extract

Mix and bake in a unbaked pie shell for 35-45 minutes at 350 degrees.

Pecan Pralines

2009-12-22T15:12:00.000-08:00

2 cups sugar
1 cup buttermilk
3 tbls. butter
2 cups pecans

Bring sugar and buttermilk to boil. Add butter. Cook until soft ball stage. Remove from heat and beat until thick. Immediately add pecans. Drop by tablespoonfuls onto wax paper.

Pineapple Cheeseball

2009-12-22T14:56:00.001-08:00

1 8 oz. package softened cream cheese
2 cups shredded cheddar cheese
1 4 oz. can crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tbls. grated onion
1 tbls. seasoned salt
1 cup chopped walnuts

Mix all except for the nuts. Form into two smaller balls or one larger ball. Chill. Roll in nuts. Refrigerate until ready to serve. Serve with your favorite crackers. (I like to use Ritz and Wheat Thins.)

Bourbon Balls

2009-12-22T14:33:00.000-08:00

(This is my mom's old recipe. I have been making them for Christmas for many years.

2 boxes confectioners sugar
1 stick softened butter*
1/2 cup bourbon
1 cup chopped walnuts
1 package chocolate almond bark

Mix by hand:
Confectioners sugar and butter.
Add nuts and bourbon.
Chill for a few minutes in the fridge and then roll into 1 to 1 and 1/2 inch balls.
Chill in freezer for about 15 minutes.
Melt chocolate in glass bowl in the microwave (follow directions for melting on package)
Dip balls in melted chocolate with toothpicks or forks. Set on wax paper to set. Store in refrigerator or cool place.

*The key to this recipe is to use Land O Lakes unsalted stick butter.

Corn Light Bread

2009-10-11T12:07:00.000-07:00

4 tbls. unsalted butter, melted
1/2 cups flour
3/4 cup sugar
2 cups yellow cornmeal
2 cups low fat buttermilk

Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and dust with flour (tap out excess). Stir sugar, flour, and cornmeal. Whisk in buttermilk. Fold in butter. Pour into pan and bake 40 minutes. Let cool 15 minutes. Cut and serve.

Swiss Chicken with Bacon and Mushrooms

2009-10-05T15:31:00.000-07:00

3 slices bacon
6 boneless, skinless chicken breast halves
4.5 - oz. jar sliced mushrooms, drained
10 3/4 - oz. can cream of chicken soup
1/2 cup shredded Swiss cheese

Cook bacon and drain.
In a skillet, cook 3 chicken breast for 3 to 5 minutes or until lightly brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms.
Pour soup over mushrooms and chicken. Cover and cook on high for 1 hour and then on low for 2 hours or until chicken is tender. (I cook mine on low for 6 to 8 hours.) Top chicken with shredded cheese and crumbled bacon. Cover and cook 10 to 15 minutes more or until cheese melts. Serve over wild rice.

Butter Pecan Fudge

2009-10-05T15:26:00.000-07:00

1 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 tsp. salt
2 cups confectioner's sugar
1 tsp. vanilla extract
1 cup chopped pecans

Spray an 8 inch square dish with pam. Bring to boil the sugar, butter, heavy cream, and salt over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly.
Remove from heat and slowly add confectioner's sugar and vanilla extract, stirring until smooth and well combined. Stir in pecans. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares.

Creamy Chicken and Noodles

2009-09-22T19:22:00.000-07:00

*(My boys cleaned their plates and were fighting over what little was left in the pan!)

1 (0.6-oz.) envelope Italian Dressing Mix
1 (12-oz.) package wide egg noodles
2 Tbsp. butter, softened
3 cups chopped cooked chicken (I bake 3 chicken breast, uncovered, until done and lightly brown)
2 cups whipping cream
1/2 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh or dried parsley

Cook noodles according to package directions; drain well, and return noodles to pan.

Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and the packet of dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.

Baked Potato Soup

2009-09-18T17:25:00.000-07:00

4 baking potatoes
2/3 cup flour
3 cups milk
3 cups chicken broth
1 cup shredded sharp cheddar cheese
salt & pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 slices bacon, cooked and crumbled
cracked black pepper

Preheat oven to 400 degrees. Wash and pierce potatoes with a fork. Bake on a greased baking sheet for 1 hour or until tender. Cool. Peel (I leave most of the peeling on mine) and coarsely mash.

In a large pot, add flour, milk, and chicken broth. Stir until blended. Cook over medium heat until thick and bubbly (about 8 - 10 minutes). Add mashed potatoes, 3/4 cup shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cover and cook over low heat 10 - 15 minutes or until thoroughly heated (do not boil). Ladle into bowls and sprinkle with shredded cheese, onions, and crumbled bacon. Garnish with cracked black pepper.

(To make a larger pot of soup for my boys, I use 6 potatoes , and add 2 cups water with the milk and broth.)

*This is so much yummier the second day. I topped each bowl with a slice of Kraft Velveeta cheese before reheating in the microwave.

Berry Cobbler

2009-09-14T20:47:00.000-07:00

4 tbls. unsalted butter, melted
1 (12 oz.) package frozen blueberries, or raspberries
1 cup sugar, divided
1 1/2 cups self-rising flour
1 cup milk
1 1/2 tsp. vanilla extract
vanilla ice cream (optional)

Preheat oven to 350 degrees. Toss raspberries with 3/4 cup sugar in a bowl.
Stir together: flour, milk, vanilla extract, and remaining sugar.
Add hot melted butter to flour mixture and stir until blended. Pour into a lightly greased baking dish (I use a round 2 1/2 quart corning dish). Pour berry mixture into center of batter and evenly spread (gently).
Bake at 350 degrees for 45-50 minutes or until top is golden brown. Let stand 10 minutes. Serve with vanilla ice cream, if desired.

*You may substitute frozen mixed berries.

Catalina Pot Roast

2009-09-14T20:35:00.000-07:00

1 boneless beef chuck roast
salt and pepper
1 bottle (8 oz.) Catalina Dressing
1 large onion, sliced
6 potatoes, peeled and cut in halves
8 large carrots, peeled and cut in halves
(You can use more or less potatoes and carrots depending on how much you like and the size of your slow cooker.)
chopped parsley

Add roast to slow cooker. Top with potatoes, carrots, onions, salt, pepper, and Catalina dressing. Add one cup water. Cook on low for 6-8 hours. (I always start mine off on high for the first hour or two and then turn it down on low.) You may have to add a little more water through out the day as it cooks.
When done, sprinkle with chopped parsley just before serving.

*This was very good! My family is not big fans of pot roast, but lapped this one up! The Catalina dressing gives it a very sweet and tangy flavor.

Touch Down Taco Dip

2009-09-12T21:56:00.000-07:00

Ground beef, browned and drained
1 can refried beans
1/4 cup chopped onion
1-2 fresh tomatoes, diced
1 8 oz. package cream cheese, softened
1 can black olives, sliced
2 garlic cloves, pressed
1 package of taco seasoning
1 bag shredded taco cheese
sour cream
tortilla or corn chips

Preheat oven to 375 degrees. Layer beef, beans, cream cheese mixed with taco seasoning & garlic, tomatoes, olives, and onions in baking dish. Top with cheese. Bake 25-30 minutes. Serve with sour cream and chips.

Yummy Refreshment!

2009-09-08T18:51:00.000-07:00

Add a couple of scoops of pineapple sherbet to a tall glass of cold orange cola. Add a straw and enjoy!

Pasta Salad Italian

2009-08-10T20:24:00.001-07:00

1 lb. bow-tie pasta
1/2 to 3/4 cup balsamic vinaigrette dressing
1/4 cup mayo
2 cups cherry tomatoes, halved
1 4 oz. can sliced mushrooms, drained
1 can olives, sliced
1/3 cup diced green bell pepper
1/3 cup finely chopped red onion
2 tbls. chopped fresh basil, or dried basil
2 cups (8 oz.) crumbled feta cheese

Boil pasta and drain. Whisk together vinaigrette and mayo. Add tomatoes, mushrooms, olives, green pepper, onion, and basil. Pour dressing over pasta and toss. Sprinkle in feta cheese and toss lightly.

Serves 6

Congo Bars

2009-07-14T10:54:00.000-07:00

(I got this recipe from my mother. She used to make these for me and my brother when we were little. I made them for my boys and they loved them!)

Melt 3/4 cup butter and pour over the top of 1 lb. of light brown sugar in a mixing bowl. Add 3 eggs, one at a time, beating with a mixer after each addition. Cool for about 10 minutes. Add 2 & 2/3 cups self-rising flour and 1 tsp. vanilla extract. Then stir in 1 cup chopped wal-nuts and 1 (6 oz.) package of chocolate chips. Pour into a lightly greased 9 x 13 in. baking pan. Bake for 30 minutes at 350 degrees. Remove from oven and cool for 10-15 minutes. Gently cut into bars and refrigerate until completely cool.

Dilled Chicken Salad with Cranberries & Walnuts

2009-07-06T11:40:00.000-07:00

1 can water packed chunk chicken breast (I like to use Sam's Club brand)
1/4 cup broken walnut pieces
1/4 cup sweetened dried cranberries
1/4 cup sliced green onions
1 tablespoon diced red onion
2 teaspoons fresh dill, or 3/4 teaspoon dried dill
1/3 cup miracle whip light

Mix and chill. Layer over a bed of greens, or on wheat bread for a delicious sandwich.

Grilled zucchini and summer squash

2009-07-01T13:14:00.000-07:00

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
salt & pepper

Heat grill. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Grill vegetables, turning once, until tender, 6-8 minutes.

Frito Salad

2009-06-18T13:29:00.000-07:00

(This has been one of our favorites for several years.)

1 head of lettuce, chopped
2-3 fresh tomatoes, diced
1 bag shredded taco/mexican cheese
1 bag Chili Cheese Fritos, crushed lightly
Catalina Dressing

Layer the chopped lettuce, diced tomatoes, and shredded cheese. Just before serving, top with crushed Chili Cheese Fritos and Catalina Dressing. Gently toss.

Mississippi Mud Cake (revised from an earlier post)

2009-05-28T22:42:00.000-07:00

(Taylor says this is the best cake EVER! I agree!)

1 cup chopped pecans
1 stick of butter
2 oz. semisweet chocolate, chopped
1 cup sugar
3/4 cup self-rising flour
1/4 cup unsweetened cocoa
2 large eggs
1 tsp. vanilla extract
1 half(10.5 oz) bag miniature marshmallows
Chocolate Frosting (below)

Microwave 1 stick of butter and semisweet chocolate in a large microwave safe glass bowl at High for 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 4 ingredients into chocolate mixture. Pour batter into a greased 9 x 13 baking pan.

Bake at 350 degrees for 16 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle with pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 0z.) package powdered sugar
1 tsp. vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla extract at medium -high speed with an electric mixer until smooth.

Taylor's Cornbread Recipe

2009-04-03T10:00:00.001-07:00

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25 - 30 minutes or until golden brown.

Chicken and Dressing Casserole

2009-04-03T10:00:00.000-07:00

2 Tbls. Butter
1 cup chopped onion
1 cup diced celery
3 cups shredded chicken
2 chopped boiled eggs
crumbled cornbread *(see recipe below - use the entire dish of cornbread in this recipe)
3 crumbled baked biscuits
3 1/2 cans chicken broth
2 tsp. sage

Cook chicken and shred. Saute onions and celery in butter until tender. Combine all ingredients and pour into greased baking dish. (This makes a very large amount. I bake mine in a 10.5 x 14.75 baking dish = to 4 qts. Or pour into two smaller dishes and freeze one for later.)
Bake at 350 degrees for 30-40 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25-30 minutes or until golden brown.

Tuscany Chicken and Tomatoes

2009-03-09T14:08:00.000-07:00

4 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 small red onion, sliced
1 jar mushroom, drained
1 can Italian style stewed tomatoes
Heat and brown chicken in skillet. Add remaining ingredients. Cover and simmer for 5-7 minutes. Serve over cooked white rice.

Cheesy Nacho Bake

2009-02-01T17:35:00.000-08:00

1 & 1/2 pounds ground beef (or 2 boneless chicken breast, cooked and shredded)
1 tbls. olive oil
2 garlic cloves (pressed, or finely chopped)
1/4 cup chopped onion
1 can diced tomatoes, undrained
1 can black olives, drained and sliced
1 package of taco or fajita seasoning mix
1 & 1/2 cups sour cream, divided
1 bag tortilla chips
1 package Colby Monterey Jack cheese, or taco cheese

Heat oil in skillet. Add garlic and onion. Cook for about 1 minute on medium heat. Add ground beef. Cook and drain. Add package of seasoning mix and tomatoes to the meat. Cook on low for 8 - 10 minutes. Turn off heat. Add 1 cup of sour cream and stir. In a large baking dish, layer 1/2 bag of tortilla chips with 1/2 of the meat mixture, black olives, and cheese. Repeat. Bake at 350 degrees for 20 - 25 minutes. Serve with additional sour cream.

Hash Brown Potato Casserole

2009-01-24T20:31:00.000-08:00

1 (30. oz) package frozen shredded hash browns
1 stick butter
1/3 cup chopped onion
1 can of cream of chicken soup
1 (16 oz.) sour cream
2 cups shredded sharp cheddar cheese
1 tube of Ritz crackers

Combine potatoes, 1/4 cup melted butter, onion, soup, sour cream, and cheese. Mix well. Spoon into a lightly greased casserole dish. Crush Ritz crackers and add to 3/4 stick melted butter. Sprinkle over casserole.
Bake at 350 degrees for 45 - 50 minutes.

Cheese Garlic Biscuits

2009-01-19T16:55:00.000-08:00

(I have been making these for about 15 years. They are very much like the ones you get at Red Lobster. These are best eaten right off the pan, fresh and hot from the oven.)

Preheat oven to 450 degrees.

Combine:
2 cups Bisquick
2/3 cup milk
1 cup shredded sharp cheddar cheese

Drop by tablespoonfuls onto an ungreased cookie sheet (I use my Pampered Chef stone)

Bake for 8 - 10 minutes.

Combine 1/4 cup melted butter and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet/stone.

Make 10 - 12 biscuits.

Basil Chicken Lasagna

2009-01-03T21:40:00.000-08:00

*Makes 6 to 8 serving.

2 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil (I used the dried basil in a spice container)
1/2 teaspoon ground black pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of a lightly greased 13 x 9 inch baking dish; spoon and spread one-third of soup mixture on noodles. Sprinkle with 1 & 1/3 cups cheese. Repeat layers three times.
Bake covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

(If making for someone, deliver lasagna uncooked, in an aluminum foil pan with instructions to bake as directed.)

Pecan Tassies

2008-12-22T10:06:00.000-08:00

Tart Shells

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup self-rising flour

Filling

2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

For tart shells, beat butter and cream cheese in batter bowl until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of lightly greased mini-muffin pan. Dip tart shaper (I have a one from Pampered Chef) in flour and press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until lightly golden brown. Remove from mini- muffin pan and cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts.

Peanut Butter Fudge

2008-12-11T16:40:00.000-08:00

1 & 1/2 sticks butter
1 box powdered sugar
1 & 1/2 cup creamy peanut butter
1 tsp. vanilla extract
1 (12 oz.) pkg. milk chocolate chips

Melt butter; add peanut butter, powdered sugar, and vanilla. Press into 9 x 13 pan lined with wax paper. (Add a little cooking spray to your pan before the wax paper to keep it in place.)

Melt chocolate chips and pour over pressed peanut butter.

Let cool, lift out of the pan by the wax paper, and cut into squares.

Spiced Holiday Pecans

2008-12-04T09:10:00.000-08:00

2 cups pecan halves
3 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon salt

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place the pecans in a large heatproof bowl.

Melt butter and add the cayenne and cinnamon, and stir until combined. Pour over the pecans and toss until the nuts are completely coated. Sprinkle the sugar and salt over the pecans and toss again.

Spread the pecans on the prepared sheet in a single layer and bake for 15 minutes, stirring once. Cool on the baking sheet for 5 minutes and serve warm or at room temperature. Leftovers (if you have any) can be stored in an airtight container for 3 to 5 days.

Pumpkin Bread

2008-10-25T17:36:00.000-07:00

(This is my mother's recipe. She used to always make this when I was little. I make it for my family, year round, and they love it!)

1 & 2/3 cup self-rising flour
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 & 1/2 cups sugar
1 cup pumpkin
2 eggs
1/2 cup canola oil
1/2 - 1 cup chopped nuts

Mix together with a wooden spoon, sugar and eggs. Add pumpkin and oil. Mix well. Stir in dry ingredients (flour, cinnamon, ginger, and nutmeg). Add nuts.
Pour into a greased loaf pan and bake at 325 degrees for 1 hour and 15 minutes.

Spanish Rice

2008-10-14T19:52:00.000-07:00

2 lbs. ground beef
1 medium chopped onion
1 green pepper, chopped
1 - 28 oz. can tomatoes
2 - 8 oz. cans tomato sauce
1 cup water
2 1/2 tsp. chili powder
1/2 tsp. salt
2 tsp. worcestershire sauce
1 cup raw rice

Brown beef and drain. Put all ingredients into Crock pot and stir.
Cook on low for 7-9 hours (or high for 3 hours).

Oven Steak Fries

2008-09-04T14:42:00.001-07:00

5 potatoes with skins, cut into thin wedges
3 tbls. extra virgin olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 tbls. steak seasoning blend, or salt & pepper

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with oil, herbs, and seasonings.
Cook for 25 minutes, turning once halfway through. Serve hot.

Banana Nut Bars

2008-08-21T21:28:00.001-07:00

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup canola oil
2 eggs
1 cup self-rising flour
1/2 tsp. cinnamon
1/2 cup chopped pecans or walnuts

Heat oven to 350 degrees. Grease a 13 x 9 pan. Mix sugar, bananas, oil, and eggs with a wooden spoon. Stir in flour, cinnamon, and nuts.
Bake 25-30 minutes. Cool and frost.

Cream Cheese Frosting (for Banana Nut Bars)

1 pkg. (3 ounces) softened cream cheese
1/3 cup softened butter
1 tsp. vanilla extract
2 cups powdered sugar

Mix cream cheese, butter, and vanilla extract with electric mixer until smooth. Gradually beat in powdered sugar.

Store frosted bars in the refrigerator.

* I usually double the frosting recipe.

After-School Apple Cake

2008-08-01T20:26:00.000-07:00

6 apples (Cortland, Braeburn, & Empire work well)
2 tsp. cinnamon
3/4 cup canola oil
4 eggs
1 1/4 cup sugar
1 cup self-rising flour
1 cup wheat flour

Preheat oven to 350 degrees.
Peel, core, and slice apples. Set them in a large bowl and sprinkle with cinnamon.
In a mixing bowl, blend oil, eggs, and sugar. Add flour.
Pour the batter over the apples and gently stir.
Bake in a 13 x 9 inch greased baking dish for 35-45 minutes.

Pico De Gallo

2008-07-22T13:55:00.000-07:00

1 medium white onion, finely chopped
4 large tomatoes, seeded and finely chopped
1 large jalapeno pepper, seeded and minced (or you can use a green bell pepper)
1/4 cup fresh lime juice
1/2 cup finely chopped fresh cilantro
Coarse salt
Ground black pepper

Combine. Let stand 30 minutes at room temperature. Serve, or store covered in plastic wrap up to 3 days in the refrigerator.

Makes 1 quart.

Easy Bread-and-Butter Pickles

2008-07-16T11:23:00.000-07:00

4 pounds cucumbers, cut into 1/4 inch slices
1 1/2 pounds onions, thinly sliced
1/2 cup coarse salt
3 cups vinegar
2 cups sugar
2 1/2 tsp. mustard seed
1 1/2 tsp. turmeric
2 tsp. ground celery seed

Place cucumbers and onions in a large bowl. Add salt and toss. Add enough cold water to cover by about 1 inch. Let stand, covered, for 2 hours.

Drain. Rinse with cold water, and drain again. Set aside.

Combine vinegar, sugar, and spices in a large saucepan. Bring to a boil over high heat. Add cucumbers and onions and return to boil. Cook 1 minute. Transfer to jars or airtight containers and store covered in the refrigerator for up to 2 weeks.

Makes 3 quarts.

Fresh Vegetable Salsa

2008-07-15T12:05:00.000-07:00

1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced zucchini
1 medium tomato, peeled, seeded, and diced
2 tbls. diced purple onion
1 tbls. olive oil
1 tsp. lemon juice
1/2 tsp. red wine vinegar
1/8 tsp. garlic salt

Mix and chill. Serve with tortilla chips.

(This makes 1 3/4 cups. I usually double the recipe, and sometimes triple it. I also do not peel or seed. Who has time for that? I just dice everything.)

Hamburger Baked Beans

2008-07-11T14:33:00.000-07:00

(This is a recipe that my mother used to make and take to picnics and summer gatherings.)

Brown 1 pound ground beef and 1 chopped onion. Drain.

Make a sauce of:

1 quart tomatoes
1 small chopped onion
2/3 cup sugar
2/3 cup vinegar
1/4 tsp. cinnamon
Cook in a sauce pan over medium heat for 20-30 minutes.

Then combine the sauce and browned beef with:
1 large can Pork and Beans
2 tsp. mustard
Bake in a baking dish at 350 degrees for 20-30 minutes.

Kim's Spiced Zucchini Bread

2008-06-12T14:13:00.000-07:00

This makes 2 loaves. *Tell your kids it's "Cake" and they will love it! (Don't mention the word "zucchini", that tends to freak them out.)

3 cups self-rising flour
2 tsp. cinnamon
1 cup chopped nuts
3 eggs
2 cups sugar
1 cup canola oil
2 tsp. vanilla extract
2 cups shredded zucchini
1 (8 oz.) can crushed pineapple, drained

Combine dry ingredients and nuts. Set aside. Beat eggs; add sugar, canola oil, and vanilla extract. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans.

Bake 1 hour at 350 degrees.

Squash Casserole

2008-06-07T14:05:00.000-07:00

(I love squash! My Aunt Becky gave me this recipe a few years ago. I usually like squash cooked in a little water with salt, pepper, and onion, but this recipe is really good when you want a little something different.)

8 small yellow squash, sliced
1 small onion, chopped
1 small carrot, grated
1 stick butter
1 box Stove top stuffing mix (cornbread variety)
1 can cream of chicken soup (or cream of mushroom soup)
1 cup sour cream
1/2 cup sharp cheddar cheese

Simmer squash slightly, and drain. Melt butter, and saute onion and carrot for 5 minutes. Add stuffing mix to butter mixture and blend until moist. Remove from heat. (Do not use seasoning packet from stuffing box) Grease a 9 x 13 baking dish. Cover the bottom with half of the stuffing mixture. Layer all of the squash. Salt and pepper. In a bowl, blend soup and sour cream. Spread over squash. Sprinkle with cheese and then the other half of the stuffing mixture.
Bake uncovered for 30 minutes at 350 degrees.

Crescent Chicken Casserole

2008-06-01T15:43:00.000-07:00

I got this recipe from my mom in 1994.

4 boneless chicken breast, boiled or baked, and chopped
1 can crescent rolls
1 cup grated cheddar cheese

Sauce:
2 cans cream of chicken soup
1 cup grated Velveeta Cheese
1 soup can of milk
1/2 cup sour cream
Heat until cheese melts.

Open can of crescent rolls and separate. Should be 8 rolls. Stuff the chopped chicken into each roll and roll up. Place in a 9 x 13 greased casserole dish. Sprinkle any left over chicken in between rolls. Pour sauce over top. Sprinkle 1 cup cheddar cheese on top.
Bake at 350 degrees for 30-35 minutes.

M & M Cookies

2008-05-26T15:31:00.000-07:00

1 cup softend (room temp.) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
2 1/4 cups self-rising flour
2 cups (14 0z bag) real size M & M's (not those little mini ones)

Preheat oven to 375 degrees. Beat together butter, brown sugar, and granulated sugar. Blend in eggs and vanilla extract. Add flour. Stir in M & M's. Drop by teaspoonfuls (again, I use my Pampered Chef medium scoop which makes this process soooo easy) 2 inches apart and bake 10-12 minutes.

*These do not last more than a day at our house!

Fresh Fruit Ice Cream

2008-05-24T21:47:00.000-07:00

Now that summer is here, you can bet that we will be making home-made ice cream. This is the recipe that I have always used and it is very good!

3 cups (1 1/2 pints) Half-and-half
1 can of sweetened condensed milk
1 cup pureed or mashed fresh fruit (bananas, peaches, strawberries)
1 tbls. vanilla

Mix and freeze in ice cream freezer according to your freezers directions.

*To make Vanilla Ice Cream
Omit the fruit and increase the half-and-half to 4 cups.

Chinese Chicken Salad

2008-04-20T20:29:00.000-07:00

2 cups chopped romaine lettuce topped with 1/4 cup shredded cabbage and 1/4 cup shredded carrots (or you can use 1/2 cup of bagged coleslaw mix), 1/4 cup sliced water chestnuts, 1/4 cup mandarin oranges, 1 Tbsp. sliced almonds, 3 oz. cooked chicken (I use the short cuts cooked chicken breast that is located near the lunch meat).
Top with 2 Tbsp. bottled soy ginger dressing.

*I also like to add some fresh spinach.

Sun-Drop Cake

2008-04-05T13:18:00.000-07:00

(I got this recipe from my sweet sister-in-law, Kay, many years ago. It is a good cake for any time of year!)

1 box of lemon cake mix
1 small box of lemon instant pudding mix
3 eggs
3/4 cup vegetable or canola oil
1 1/2 cups Sun drop

Mix all ingredients for 2 minutes. Pour into a greased tube/bunt pan. Bake at 375 degrees for 40-45 minutes.

Glaze:

1 cup confectioners sugar
2 tbls. water
1 tsp. vanilla extract

Mix and pour over warm cake.

M'mmm M'mmm Good!

Poppy Seed Chicken

2008-03-30T13:10:00.000-07:00

(This recipe came from Brian's mother and it is definitely one of our favorites. You can leave the poppy seeds out if you prefer and it will just be Chicken Casserole - which is still very good!)

3-4 chicken breasts, boiled until done.
2 - cans of cream of chicken soup
1 (16 oz..) container of sour cream
1 roll of Low Sodium Ritz crackers, crushed
2 tablespoons of poppy seeds
3/4 stick to 1 stick melted butter

Chopped or shred chicken and sprinkle into bottom of a lightly greased 9 x 13 baking dish. Mix soup, poppy seeds, and sour cream. Pour over chicken. Add the crushed crackers to the melted butter and sprinkle over the top of chicken mixture. (optional: sprinkle 1 tablespoon of additional poppy seeds over the cracker topping)
Bake at 350 degrees for 30 minutes.

Cream Cheese Banana-Nut Bread

2008-03-30T13:04:00.000-07:00

3/4 cup softened butter
1 (8 oz.) softened cream cheese
2 cups sugar
2 large eggs
3 cups self-rising flour
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped nuts (I like to use walnuts)
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Gradually add flour and butter, beating at low speed just until blended. Stir in the bananas, nuts, and vanilla extract. Spoon into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pans and cool 30 minutes before slicing.

Delicious!

Pasta Salad

2008-03-26T13:22:00.000-07:00

(Brian and I have been making this for over 19 years. We usually have it at least once a week, and it is one of Thomas' very favorite!)

1 box of shell pasta (cooked according to package directions and rinsed with cold water.)
1 can of tuna or chicken, drained
1 can of black olives, chopped
1/4 cup chopped green pepper
1/4 cup chopped onion
1 small can of sliced mushrooms, drained
1-2 chopped fresh tomatoes
3/4 - 1 cup of Miracle whip light

Mix and enjoy!

Meatloaf

2008-03-25T16:37:00.000-07:00

1 1/2 pounds freshly ground beef
1 cup quick-cooking rolled oats
1/2 cup chopped onion
salt & pepper
4 eggs, beaten
1/3 cup catsup
2 tbls. firmly packed brown sugar
1 tbls. yellow prepared mustard

Preheat oven to 350 degrees. Combine the ground beef, oats, onion, salt, pepper, and eggs in a bowl and mix thoroughly. Pack firmly into a 7 x 11 inch pan. In a small bowl, combine the catsup, brown sugar, and mustard, and pour over the meatloaf.

Bake for 1 hour & 15 minutes, until the sauce has deepened in color and appears dry, and cracks have formed in top of the meatloaf.

Let stand for 5 minutes before slicing.

Cowboy Oatmeal Cookies

2008-03-14T16:44:00.000-07:00

(Not sure where I found this recipe, but it is very good! I did revise it a little.)

2 cups self-rising flour
1/2 cup room temperature butter
1/2 cup vegetable oil (I like to use canola oil)
1 cup packed light brown sugar
1 cup white sugar
2 eggs
2 cups quick cooking oats
1 cup butterscotch chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream the butter, oil, brown sugar, and white sugar until smooth. Beat in eggs, one at a time. Gradually beat in the flour. Stir in the oats, butterscotch chips, and nuts. Drop from a teaspoon onto the cookie sheets. (I like to use my medium size Pampered Chef scoop for scooping the dough out of the bowl and onto the cookie sheet. It is wonderful!!! Also, I do lightly spray my cookie sheets with canola oil cooking spray.)
Bake for 11 to 14 minutes. Let cookies set on the cookie sheets for a few minutes before transferring to wire racks to cool completely. (I just transfer my cookies to some rolled out wax paper, on my countertop.)

Unforgettable Chicken Casserole

2008-03-14T16:36:00.000-07:00

3 cups chopped, deli-roasted chicken
2 cups finely chopped celery
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayo
1 can cream of chicken soup
1 can water sliced chestnuts
1 1/2 cups french fried onion rings

Stir together everything, except for the french fried onion rings. Spoon into an 11x7 greased baking dish. Bake at 350 degrees for 40 minutes.
Sprinkle onion rings over the top and bake for 5 more minutes.
Let stand 10 minutes before serving.

(I usually double this recipe for my family.)

Blueberry Muffins

2008-02-27T11:41:00.000-08:00

(This is one of my family's very favorite!)

6 tbsp. softened butter
3/4 cup sugar
2 eggs
2 1/2 cups frozen blueberries (partially thawed)
1/2 cup milk
1 tsp. vanilla extract
2 cups self-rising flour
2 tbsp. sugar

Preheat oven to 375 degrees.
Line a 12 cup muffin tin with liners.
Cream together butter and 3/4 cup sugar. Add eggs, milk, and vanilla extract. Beat with mixer. Add Flour. Mix until all combined.
Crush 1/2 cup blueberries in small bowl. Using a wooden spoon, stir the crushed berries into the batter. Fold in remaining berries. Fill muffin cups almost to the top. Sprinkle lightly with sugar. Bake for 25 minutes.
Makes 12-16 muffins.

Mom's Strawberry Dream Cake

2008-02-24T12:36:00.000-08:00

(This recipe came from my grandmother's sister-in-law, many years ago. My mother use to always make this for me when ever I requested it!)

1 package white cake mix
1- 3 oz. package strawberry jello mix
1/2 box frozen strawberries
4 eggs
1/2 cup water
3/4 cup oil

Blend box of cake mix, box of jello mix, eggs, and water with mixer on medium speed for 2 minutes. Add strawberries, including syrup. Beat 1 minute. Add the oil and beat for 1 more minute. Bake in 2 round cake pans or a 9 x 13 pan, at 350 degrees for 35-40 minutes. Cool completely.

Frosting:
1/2 cup butter, softened
1/2 box strawberries
1 box confectioners sugar
1/2 tsp. vanilla extract

Mix all together. Frost cake and refrigerate until ready to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Or, if you like a little bit less rich taste, I found this great Strawberry Cream Cheese Frosting you could use on this same cake.

1- 8 ounce package cream cheese, softened
4 tablespoons butter, softened
2 tablespoons strawberries, chopped
1 box confectioners sugar
Mix with electric mixer. Frost cake and refrigerate.

Kim's Baked Lasagna with Spinach

2008-02-23T18:27:00.000-08:00

1 pound ground beef
chopped onion
chopped garlic
2- 15 ounce cans tomato sauce
2- 6 ounce cans tomato paste
ground black pepper
oregano
basil
large container cottage cheese
1 egg
1/2 cup Parmesan cheese
2 cups mozzarella cheese
16 0z. package lasagna noodles
1 can chopped spinach, drained

To make sauce: Brown ground beef with the onion and garlic. Drain. Then add the tomato sauce, tomato paste, black pepper, oregano, and basil. Cover and simmer for 40 minutes.

Mix cottage cheese, 1 egg, and 1/2 cup Parmesan cheese in a bowl.

Lightly grease a large baking dish, or two smaller baking dishes. Preheat oven to 350 degrees. In bottom of dish, spread two tablespoons of sauce. Add one layer of uncooked noodles, 1/2 of the cottage cheese mixture, the entire can of spinach, 1/2 of the meat mixture, and 1/2 of the mozzarella cheese. Repeat once more, except for the spinach. Cover and bake 40-45 minutes. Remove cover and bake 10-15 minutes. Let stand 15 minutes before serving.

Morning Glory Muffins

2008-02-16T19:36:00.000-08:00

(This is a family favorite that I have been making for over ten years. They are usually gone as soon as they come out of the oven.)

2 cups peeled, diced apple
2 cups grated carrot or zucchini, or a combination
3/4 cup sugar
1/2 cup vegetable or canola oil
2 eggs
2 tsp. vanilla extract
1 cup wheat flour
1 cup self-rising flour
2 tsp. ground cinnamon
1 tsp. salt (optional)
1 cup chopped raisins (sometimes I will add the raisins, or not)

Preheat oven to 325 degrees. Grease muffin tin. Combine apples, grated vegetables, and sugar. Add eggs, oil, and vanilla. Mix in the dry ingredients and then the raisins.

Fill muffin tins 2/3 full. Bake 25 minutes.

Slow Cooker Sweet & Sour Chicken

2008-02-16T19:25:00.000-08:00

1 medium onion, sliced
1 medium carrot, peeled & sliced
1 medium celery stalk, sliced
1 pound boneless chicken, cut into bite size pieces
1/2 cup Catalina dressing
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp. grated gingerroot (I use ground ginger from my spice cabinet)
1- 8 0unce can pineapple chunks, drained, and juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2 cups hot cooked white minute rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add dressing, soy sauce, brown sugar, ginger, and pineapple juice. Cover. Cook on low for 7-8 hours, or high for 3 1/2 to 4 hours. Add pineapple and peppers to the last 30 minutes of cooking time. Serve over rice.
Serves 6.

My Family's Favorite Valentine's Day Treat

2008-02-13T20:31:00.000-08:00

Chocolate Dipped Strawberries and Banana bites

Rinse fresh strawberries under running cool water. Make sure to leave the stems and leaves, as they make the berries easier to grip and look nicer than if you cut them off. After rinsing each one, pat dry with a paper towel.

Melt chocolate almond bark in microwave according to package directions. Dip each strawberry until 3/4 covered. Lay on a sheet of wax paper to cool. Let set until chocolate hardens.

To use bananas: Peel, then cut banana into 1/2 to 1 inch thick slices. Pierce with a toothpick and dip into chocolate until completely covered. Let cool.

Store chocolate dipped fruit in the refrigerator.

Happy Valentine's Day!

Oatmeal - Chocolate Chip Cookies

2008-02-09T21:25:00.001-08:00

Some of my friends have their own recipe blogs. Since I LOVE to cook, I have wanted to start one of my own. So here it goes.......

The first recipe that I want to add is one that has been passed down from my Grandmother Townsend. My Mother used to make these every summer to take on our picnics.

Oatmeal - Chocolate Chip Cookies

1 cup of softened butter
2 eggs
1 tsp. vanilla extract
1 cup sugar
2 cups flour (I use self-rising)
1/2 cup light brown sugar
2 cups oats
1 package Hershey milk chocolate chips
1 cup wal-nuts

Beat the butter with a mixer until smooth. Add eggs, one at a time. Beat in 1 cup sugar, 1/2 cup brown sugar, and 1 tsp. vanilla extract.

Stir in 2 cups flour, 2 cups oats, and 1 package of chocolate chips. Add the nuts.
Drop by teaspoon on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Enjoy!