The Best Orange Julius -Heidi Pettingill
Blend in Blender:
6 oz. Frozen orange juice concentrate (1/2 can)
1 C. water
1 C. milk
½ C. sugar
1 t. vanilla
8-15 ice cubes
Monday, July 27, 2009
Super Easy French Bread!
The recipe may look long, but it really is one of the easiest bread recipes I have found. You only have to think to make it like 40 min. before you want to eat instead of having to think of dinner in the morning.
French Bread
Combine:
2 T. yeast
½ c. warm water
Set aside
Combine:
6 c. flour
6 T. oil (abt. 1/3 c.)
4 T. sugar
½ t. salt
1 ½ c. hot water
Yeast water mixture
1. Mix all in mixer with dough hook
2. Cover for 10 min.
3. Punch down
4. Cover for 10 min.
5. Punch down
6. Cover for 10 min.
7. Punch down, knead
8. Divide into loaves (like oval french bread looking loaves), butter cookie sheet, place loaves (2 big, 3 smaller) on cookie sheet. Cut little \ \ \ \ \ across top of loaves and butter with melted butter.
9. Pre-heat oven 400º
10. Let rise 30 min. (I never let it rise that long, I put it on my oven while it’s pre-heating, and then when it’s done pre-heating, my bread is about the size I want it).
11. Bake 20 min. or until golden brown. Butter again with melted butter. Enjoy!
**This recipe also makes good soup bowls. Just form them into fist size balls on step #8 and cut an X in the top of the ball, then continue with step 9.
French Bread
Combine:
2 T. yeast
½ c. warm water
Set aside
Combine:
6 c. flour
6 T. oil (abt. 1/3 c.)
4 T. sugar
½ t. salt
1 ½ c. hot water
Yeast water mixture
1. Mix all in mixer with dough hook
2. Cover for 10 min.
3. Punch down
4. Cover for 10 min.
5. Punch down
6. Cover for 10 min.
7. Punch down, knead
8. Divide into loaves (like oval french bread looking loaves), butter cookie sheet, place loaves (2 big, 3 smaller) on cookie sheet. Cut little \ \ \ \ \ across top of loaves and butter with melted butter.
9. Pre-heat oven 400º
10. Let rise 30 min. (I never let it rise that long, I put it on my oven while it’s pre-heating, and then when it’s done pre-heating, my bread is about the size I want it).
11. Bake 20 min. or until golden brown. Butter again with melted butter. Enjoy!
**This recipe also makes good soup bowls. Just form them into fist size balls on step #8 and cut an X in the top of the ball, then continue with step 9.
Six Can Chicken Tortilla Soup
Six Can Chicken Tortilla Soup
1 Can (15 oz.) whole kernal corn, drained
2 Cans (14.5 oz) chicken broth
1 Can (10 oz.) chunk chicken, drained
1 Can (15 oz.) black beans, drained, rinsed
1 Can (10 oz.) diced tomatoes with green chilies, drained
-Pour all into pot. Simmer over medium heat until chicken is heated through.
*Serve with tortilla chips, shredded cheese, and a dallop of sour cream.
1 Can (15 oz.) whole kernal corn, drained
2 Cans (14.5 oz) chicken broth
1 Can (10 oz.) chunk chicken, drained
1 Can (15 oz.) black beans, drained, rinsed
1 Can (10 oz.) diced tomatoes with green chilies, drained
-Pour all into pot. Simmer over medium heat until chicken is heated through.
*Serve with tortilla chips, shredded cheese, and a dallop of sour cream.
Easy Cheese Ball
Easy Cheese Ball -Heidi Pettingill
2- 8oz. cream cheese
2 c. Shredded Sharp Cheddar Cheese
2 T. green onion –finely chopped
2 t. worchestershire sauce
1 t. lemon juice
½ t. lemon pepper
-combine until thoroughly mixed. (I use my mixer)
-Line bowl with plastic wrap, put cheese
Ball into bowl, refrigerate for a bit, turn upside down
Onto plate, sprinkle with parsley or roll in nuts (optional).
-Serve with crackers
2- 8oz. cream cheese
2 c. Shredded Sharp Cheddar Cheese
2 T. green onion –finely chopped
2 t. worchestershire sauce
1 t. lemon juice
½ t. lemon pepper
-combine until thoroughly mixed. (I use my mixer)
-Line bowl with plastic wrap, put cheese
Ball into bowl, refrigerate for a bit, turn upside down
Onto plate, sprinkle with parsley or roll in nuts (optional).
-Serve with crackers
Crock Pot Creamy Chicken Italiano
Creamy Chicken Italiano
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ c. water
1 8 oz. pkg. cream cheese, softened
1 10 ¾ can cream of chicken soup
1 4oz. can mushroom stems and pieces, drained
1. Place chicken in slow cooker
2. Combine Salad dressing mix and water. Pour over chicken
3. Cover. Cook on Low 3 hours
4. Combine cheese soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ c. water
1 8 oz. pkg. cream cheese, softened
1 10 ¾ can cream of chicken soup
1 4oz. can mushroom stems and pieces, drained
1. Place chicken in slow cooker
2. Combine Salad dressing mix and water. Pour over chicken
3. Cover. Cook on Low 3 hours
4. Combine cheese soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.
No Bake Cookies
No Bake Cookies – Heidi Pettingill
½ c. butter- melted
2 c. sugar
¼ c. cocoa
½ c. milk
2 ½ - 3 c. quick oats
¼ t. salt
1 t. vanilla
¾ c. peanut butter
-Combine first 4 ingredients in pot, boil for 3 minutes. Remove from heat. Add last 4 ingredients. Stir well. Place cookie size amount on wax paper on cookie sheet. Refrigerate.
½ c. butter- melted
2 c. sugar
¼ c. cocoa
½ c. milk
2 ½ - 3 c. quick oats
¼ t. salt
1 t. vanilla
¾ c. peanut butter
-Combine first 4 ingredients in pot, boil for 3 minutes. Remove from heat. Add last 4 ingredients. Stir well. Place cookie size amount on wax paper on cookie sheet. Refrigerate.
Tante Aki’s Kartoffel salat
Tante Aki’s Kartoffel salat
Potatoes (about 12 cooked, cooled, peeled, cut)
Onion, chopped
Eggs (8) hard boiled, cut into small pieces
Green onions (optional)
Combine and add to above:
Balsamic Vinegar (abt. ½ T.)
Oil (abt. ¼ c.)
Sugar (abt. ½ c.)
Miracle whip (to taste) start with like 3 big spoonfulls
Pepper
Salt
Dill
Potatoes (about 12 cooked, cooled, peeled, cut)
Onion, chopped
Eggs (8) hard boiled, cut into small pieces
Green onions (optional)
Combine and add to above:
Balsamic Vinegar (abt. ½ T.)
Oil (abt. ¼ c.)
Sugar (abt. ½ c.)
Miracle whip (to taste) start with like 3 big spoonfulls
Pepper
Salt
Dill
Dinner in a Pumpkin
Dinner in a Pumpkin -Heidi Pettingill
1 small (about 10 inch) pumpkin, clean out seeds
2 lb. ground chuck
6 oz. ground ham (we use one can of spam)
1 can tomato sauce
1 T. oil
2 t. ground oregano
2 cloves garlic minced
2 ½ t. salt
2 ½ T. onion
1 chopped green pepper
1 t. vinegar
1/3 c. chopped stuffed green olives
3 eggs, beaten
1 t. pepper
Combine all but the pumpkin and fry till tender. Add to pumpkin and bake at 350º for 1-1/2 hours with lid on pumpkin. Serve dinner from pumpkin. Pumpkin meat is similar to squash.
We make this every Halloween, it’s just kind of a fun recipe, and it can be altered to fit your likes too. My sister adds minute rice to the mixture which is good also.
1 small (about 10 inch) pumpkin, clean out seeds
2 lb. ground chuck
6 oz. ground ham (we use one can of spam)
1 can tomato sauce
1 T. oil
2 t. ground oregano
2 cloves garlic minced
2 ½ t. salt
2 ½ T. onion
1 chopped green pepper
1 t. vinegar
1/3 c. chopped stuffed green olives
3 eggs, beaten
1 t. pepper
Combine all but the pumpkin and fry till tender. Add to pumpkin and bake at 350º for 1-1/2 hours with lid on pumpkin. Serve dinner from pumpkin. Pumpkin meat is similar to squash.
We make this every Halloween, it’s just kind of a fun recipe, and it can be altered to fit your likes too. My sister adds minute rice to the mixture which is good also.
Chicken Noodle Soup
Chicken Noodle Soup -Kristine Walton
In large pot of water about 2/3 full, boil 2-3 half breasts of chicken, remove chicken, cool, cut into pieces. Add 2-3 bullion cubes to pot and 2 cans cream of chicken soup. Add salt and pepper to taste, and some garlic powder. Dice up 2 celery, and 2-3 carrots, add to pot. Bring to boil, add chicken and desired amount of country noodles. Cook until noodles are done according to bag directions. Enjoy.
In large pot of water about 2/3 full, boil 2-3 half breasts of chicken, remove chicken, cool, cut into pieces. Add 2-3 bullion cubes to pot and 2 cans cream of chicken soup. Add salt and pepper to taste, and some garlic powder. Dice up 2 celery, and 2-3 carrots, add to pot. Bring to boil, add chicken and desired amount of country noodles. Cook until noodles are done according to bag directions. Enjoy.
How to preserve a husband! (One of my more difficult recipes, but EXTREMELY important none the less!
How to preserve a husband
Love
Devotion
Laughter
Smiles
Forgiveness
Pick one that is tender, but not too young. Add two cups of love, one cup of devotion. Mix with laughter and sweeten with smiles. “Do not beat”, then add a variety of spices till well seasoned. Do not pickle or put in hot water, this makes them sour. Add a pinch of forgiveness as needed. Serve daily with plenty of peaches and cream. Makes one happy marriage that keeps forever.
Note: This recipe takes lots of practice and patience. Do not expect perfection
Love
Devotion
Laughter
Smiles
Forgiveness
Pick one that is tender, but not too young. Add two cups of love, one cup of devotion. Mix with laughter and sweeten with smiles. “Do not beat”, then add a variety of spices till well seasoned. Do not pickle or put in hot water, this makes them sour. Add a pinch of forgiveness as needed. Serve daily with plenty of peaches and cream. Makes one happy marriage that keeps forever.
Note: This recipe takes lots of practice and patience. Do not expect perfection
Play dough (Don't eat this one) (I gues you can if you want to)
Play dough -Heidi Pettingill
2 c. water
2 c. flour
1 c. salt
½ c. cornstarch
2 T. vegetable oil or margarine
1 T. powdered Alum
Few drops of food coloring
Mix all ingredients. Cook over medium heat until thick. Remove from pan and knead until smooth. Yield: abt. 3 cups of dough
*This play dough keeps for weeks in the refrigerator and can be used many times over.
(I don't keep it in the fridge and it still keeps well)
2 c. water
2 c. flour
1 c. salt
½ c. cornstarch
2 T. vegetable oil or margarine
1 T. powdered Alum
Few drops of food coloring
Mix all ingredients. Cook over medium heat until thick. Remove from pan and knead until smooth. Yield: abt. 3 cups of dough
*This play dough keeps for weeks in the refrigerator and can be used many times over.
(I don't keep it in the fridge and it still keeps well)
Stuffed Squash
*This is more or less a Squash casserole, but Danny doesn't like anything with the word casserole in it so it's Stuffed Squash, Squash Delight, Squash a la yummyness, whatever you want to call it!
Stuffed Squash -Heidi Pettingill
1 Butternut or banana squash- cooked, peeled and mashed.
Spread in buttered casserole pan. Sprinkle 1 C. brown sugar over squash. Dot with ¼ c. butter. (*I leave the butter out) Cook 1 box wild rice as directed on package (we prefer beef rice-a-roni). Add 1 can cream of mushroom soup, 1 lb. Browned sausage, 1 onion chopped, 1/8 t. garlic powder to rice. Stir well and pour over squash. Bake 350 20-25 min.
Stuffed Squash -Heidi Pettingill
1 Butternut or banana squash- cooked, peeled and mashed.
Spread in buttered casserole pan. Sprinkle 1 C. brown sugar over squash. Dot with ¼ c. butter. (*I leave the butter out) Cook 1 box wild rice as directed on package (we prefer beef rice-a-roni). Add 1 can cream of mushroom soup, 1 lb. Browned sausage, 1 onion chopped, 1/8 t. garlic powder to rice. Stir well and pour over squash. Bake 350 20-25 min.
Pettingill Meatballs!
Meatballs -Heidi Pettingill
¾ lb. Ground ham (we use 1 can of Spam chopped into small pieces with food chopper -trust me, it’s really good)
¾ lb. Ground pork (we use ground beef)
1 ½ c. soda crackers (1 pkg. of saltines)
¾ c. milk
2 eggs
pinch of salt
-mix together and form into balls. Makes 2 13 x 9 pans
Sauce:
1 ½ c. brown sugar
¾ c. water
½ c. vinegar
1 T. dry mustard
Mix and pour over meatballs before cooking.
Cook uncovered 325 for 40 min. or until done.
Serve over rice.
¾ lb. Ground ham (we use 1 can of Spam chopped into small pieces with food chopper -trust me, it’s really good)
¾ lb. Ground pork (we use ground beef)
1 ½ c. soda crackers (1 pkg. of saltines)
¾ c. milk
2 eggs
pinch of salt
-mix together and form into balls. Makes 2 13 x 9 pans
Sauce:
1 ½ c. brown sugar
¾ c. water
½ c. vinegar
1 T. dry mustard
Mix and pour over meatballs before cooking.
Cook uncovered 325 for 40 min. or until done.
Serve over rice.
Black Bean Soup
Black Bean Soup -Heidi Pettingill from Family Fun Mag.
1 Cup Salsa
2 (15 ½ oz.) Cans Black Beans- drained, rinsed.
2 C. Chicken broth
1 t. Lime juice
2 T. fresh cilantro
Sour Cream
-Combine broth, salsa, beans, bring to boil, lower heat, simmer 15 min. covered. Let cool slightly, ladle half of soup into blender and puree it. Return pureed soup to the pot. (I just stick my hand blender in the pot and blend it a couple times, instead of using a blender). Stir in lime juice & chopped cilantro. Serve soup warm with dollop of sour cream (optional). I like adding crumbled tortilla chips too.
1 Cup Salsa
2 (15 ½ oz.) Cans Black Beans- drained, rinsed.
2 C. Chicken broth
1 t. Lime juice
2 T. fresh cilantro
Sour Cream
-Combine broth, salsa, beans, bring to boil, lower heat, simmer 15 min. covered. Let cool slightly, ladle half of soup into blender and puree it. Return pureed soup to the pot. (I just stick my hand blender in the pot and blend it a couple times, instead of using a blender). Stir in lime juice & chopped cilantro. Serve soup warm with dollop of sour cream (optional). I like adding crumbled tortilla chips too.
Sorry!
I accidentally posted a bunch of my stuff on here instead of on my own blog, so to make up for it I thought I would post some of my favorite recipes! They are all really easy cause I'm all about EASY and GOOD! Enjoy!
Monday, June 22, 2009
Chicken Enchiladas
Drew and I were really excited about these Chicken Enchiladas. They are so good and aren't hard to make. Drew asks me to make them a lot. I have found a lot of Enchilada recipes and this one is my favorite so far.
Cook as much chicken as you need to feed your family. We usually like to make a full pan and cook about 5-6 chicken breasts.
Heat flour tortillas in the microwave (It makes it easier to roll them up tight). Add shredded cheese and cooked, diced chicken into the middle of the tortillas and roll them up. Place them side by side in a 9x13 pan.
Sauce:
1/4 C. Flour
1/4 C. Margarine
2 C. Chicken Broth (Canned Chicken Broth-usually it measures out to 2 cups)
1 C. Sour Cream
1. Can chopped green chillies
Melt Margarine, add flour to make paste. Add broth, stir until thick. Remove from heat and add sour cream and chillies. (If you want an extra kick, we do, then don't drain the juice from the chillies). Pour over Tortillas.
Bake at 350 for 30 minutes with a foil cover. Remove from oven. Top with shredded cheese and salsa is optional.
Cook as much chicken as you need to feed your family. We usually like to make a full pan and cook about 5-6 chicken breasts.
Heat flour tortillas in the microwave (It makes it easier to roll them up tight). Add shredded cheese and cooked, diced chicken into the middle of the tortillas and roll them up. Place them side by side in a 9x13 pan.
Sauce:
1/4 C. Flour
1/4 C. Margarine
2 C. Chicken Broth (Canned Chicken Broth-usually it measures out to 2 cups)
1 C. Sour Cream
1. Can chopped green chillies
Melt Margarine, add flour to make paste. Add broth, stir until thick. Remove from heat and add sour cream and chillies. (If you want an extra kick, we do, then don't drain the juice from the chillies). Pour over Tortillas.
Bake at 350 for 30 minutes with a foil cover. Remove from oven. Top with shredded cheese and salsa is optional.
Saturday, June 20, 2009
BBQ
Try cutting open a hot dog and putting in Bleu cheese, or any of your favorite cheese. If you like bleu cheese, make a gourmet hot dog. SOOOOOOOO good.
Salads
Mix a Spinach Greens
Strawberries
Cashews
Poppy Seed Dressing
Mix of Spinach Greens
Feta Cheese
Sugar coated walnuts
Strawberries
Raspberry Vinegerette
Strawberries
Cashews
Poppy Seed Dressing
Mix of Spinach Greens
Feta Cheese
Sugar coated walnuts
Strawberries
Raspberry Vinegerette
Yummy BBQ Sauce
Coco Cola BBQ Sauce (We used Caffeine Free)
2 cups Coca-Cola2 cups catsup
2 cups white vinegar
1/2 onion large onion, finely chopped (I don't like onion so I used onion powder)
1 1/2 Tbs black pepper
3 Tbs chili powder (we used paprika) - If you use paprika, half it or go by taste.
3 Tbs salt
3 Tbs sugar
Mix all ingredients in a saucepan and bring to a boil. Reduce heat and cook slowly for 1-2 hours, stirring occasionally. Let cool.
Place the ribs in a glass dish and pour BBQ sauce all over, cover, place in fridge and let marinade over night. Sprinkle with Cajun seasoning (we didn't do this, but it would be tasty) and slow cook in oven 3-4 hours at about 300 degrees or grill over indirect heat.
2 cups Coca-Cola2 cups catsup
2 cups white vinegar
1/2 onion large onion, finely chopped (I don't like onion so I used onion powder)
1 1/2 Tbs black pepper
3 Tbs chili powder (we used paprika) - If you use paprika, half it or go by taste.
3 Tbs salt
3 Tbs sugar
Mix all ingredients in a saucepan and bring to a boil. Reduce heat and cook slowly for 1-2 hours, stirring occasionally. Let cool.
Place the ribs in a glass dish and pour BBQ sauce all over, cover, place in fridge and let marinade over night. Sprinkle with Cajun seasoning (we didn't do this, but it would be tasty) and slow cook in oven 3-4 hours at about 300 degrees or grill over indirect heat.
Tuesday, June 16, 2009
Chicken That Is Good
This recipe is fabuloso. It is EXTREMELY easy to make, and the ingredients you should already have! Please try it, because that would make be happy. K bye.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
6 tablespoons ketchup
4 tablespoons soy sauce
6 tablespoons white sugar
4 tablespoons lemon juice
2 teaspoons ground black pepper
Directions:
1. Saute onion in oil until translucent.
2. Add chicken, and brown lightly.
3. Combine ketchup, soy sauce, sugar, lemon juice, and pepper. Mix well.
4. Pour over chicken and bring to a boil.
5. Cover, reduce heat and simmer for about 30 minutes.
6. Serve with rice, or whatev you please. It's THAT good.
7. Eat a lot!
Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
6 tablespoons ketchup
4 tablespoons soy sauce
6 tablespoons white sugar
4 tablespoons lemon juice
2 teaspoons ground black pepper
Directions:
1. Saute onion in oil until translucent.
2. Add chicken, and brown lightly.
3. Combine ketchup, soy sauce, sugar, lemon juice, and pepper. Mix well.
4. Pour over chicken and bring to a boil.
5. Cover, reduce heat and simmer for about 30 minutes.
6. Serve with rice, or whatev you please. It's THAT good.
7. Eat a lot!
Thursday, June 11, 2009
Healthy Substitutions
applesauce-replace half the butter in cake or brownie recipes
oil-use half in cakes and or brownies and water or applesauce for other half
egg-use two egg whites for one egg or use ground flaxseed mixed with 3 TBS water for one egg
cream cheese-use 1/3 less fat and nonfat mixed in recipe of all 1/3 fat
butter-can cut in half in most baked goods recipes
sugar-can cut 1/3 of sugar from most bakes goods recipes
use cooking spray instead of oil to stir-fry (in some recipes)
oil-use half in cakes and or brownies and water or applesauce for other half
egg-use two egg whites for one egg or use ground flaxseed mixed with 3 TBS water for one egg
cream cheese-use 1/3 less fat and nonfat mixed in recipe of all 1/3 fat
butter-can cut in half in most baked goods recipes
sugar-can cut 1/3 of sugar from most bakes goods recipes
use cooking spray instead of oil to stir-fry (in some recipes)
Monday, June 1, 2009
Raspberry Pretzel Dessert
RASPBERRY PRETZEL DESSERT
2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
1 stick butter, melted
3 tbsp. sugar
2 1/2 c. pretzels, crushed
1 (8 oz.) pkg. cream cheese
1 (12 oz.) Cool Whip
1 c. sugar
Mix 3 tablespoons sugar, butter and pretzels together. Pat into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip and 1 cup sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let jell slightly. Spread Jello mixture on top. (May use fruit of choice.)
2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
1 stick butter, melted
3 tbsp. sugar
2 1/2 c. pretzels, crushed
1 (8 oz.) pkg. cream cheese
1 (12 oz.) Cool Whip
1 c. sugar
Mix 3 tablespoons sugar, butter and pretzels together. Pat into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip and 1 cup sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let jell slightly. Spread Jello mixture on top. (May use fruit of choice.)
Saturday, May 16, 2009
Poppy Seed Dressing
My friend made this for me. So good!
1/4 c. oil - - - 1/2 c. sugar
1/4 c. red vinegar
1/4 c. white vinegar
1 tsp paprika
1/2 onion - minced
1 T. poppy seed
12 Servings
1/4 cup oil
1/2 c. vinegar white
1/2 c. onion minced
1 1/2 T. poppy seeds
1 c. raspberries (Frozen/Fresh)
1/2 c. sugar
1/4 c. oil - - - 1/2 c. sugar
1/4 c. red vinegar
1/4 c. white vinegar
1 tsp paprika
1/2 onion - minced
1 T. poppy seed
12 Servings
1/4 cup oil
1/2 c. vinegar white
1/2 c. onion minced
1 1/2 T. poppy seeds
1 c. raspberries (Frozen/Fresh)
1/2 c. sugar
Applebee's Oriental Chicken Salad
Serves 1 as entree (large) (can be doubled)
Use Albertsons brand . . . Oriental Seasame Salad Dressing
2-4 C. oil for frying
1 egg
1/2 c. milk
1/2 c. flour
1/2 c. Cornflake crumbs
1t. salt
1/4 t. pepper
1 boneless skinless chicken breast half. I use 3-4 chicken tenders.
3 c. chopped romaine lettuce
1 c. chopped napa cabbage
1 c. chopped red cabbage
1/2 c. carrot shredded
1 green onion, sliced
1 T. sliced almonds
1/3 c. chow mein noodles. I got a pkg. of egg roll wraps and cut some in strips and fried them, after I fried my chicken and then broke them up . . .good!
Heat oil. In small bowl beat the egg, add the milk, and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Dip the chicken in to the egg mix. And then the flour mix. And put into the hot oil, fry till done and crispy, 15 min?
Prepare salad by tossing altogether lettuce, cabbages, onion, carrot. Sprinkle with almonds, add chicken cut into bite size peices and noodles and top with dressing.
Really yummy! got from "Top Secret Restaurant Recipes" Book
Use Albertsons brand . . . Oriental Seasame Salad Dressing
2-4 C. oil for frying
1 egg
1/2 c. milk
1/2 c. flour
1/2 c. Cornflake crumbs
1t. salt
1/4 t. pepper
1 boneless skinless chicken breast half. I use 3-4 chicken tenders.
3 c. chopped romaine lettuce
1 c. chopped napa cabbage
1 c. chopped red cabbage
1/2 c. carrot shredded
1 green onion, sliced
1 T. sliced almonds
1/3 c. chow mein noodles. I got a pkg. of egg roll wraps and cut some in strips and fried them, after I fried my chicken and then broke them up . . .good!
Heat oil. In small bowl beat the egg, add the milk, and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Dip the chicken in to the egg mix. And then the flour mix. And put into the hot oil, fry till done and crispy, 15 min?
Prepare salad by tossing altogether lettuce, cabbages, onion, carrot. Sprinkle with almonds, add chicken cut into bite size peices and noodles and top with dressing.
Really yummy! got from "Top Secret Restaurant Recipes" Book
Salmon or Talapia Salad
2-3 Fillets of Talapia or Salmon: Fry with EVO and add a salt, pepper or a yummy fish seasoning
A Bed of yummy greens, Cut up(Romaine, Mediterranean Mix is good)
Tomatoes
Feta Cheese
Catalina Dressing
Put the greens on the plate, add the fish in the center of the greens, top with feta cheese and tomatoes than drizzle Catalina dressing (Andrew likes Thousand Island) on top.
Light, Fresh, Great for Summertime.
A Bed of yummy greens, Cut up(Romaine, Mediterranean Mix is good)
Tomatoes
Feta Cheese
Catalina Dressing
Put the greens on the plate, add the fish in the center of the greens, top with feta cheese and tomatoes than drizzle Catalina dressing (Andrew likes Thousand Island) on top.
Light, Fresh, Great for Summertime.
Grandma Eastman's Taco Salad
Someone else probably came up with this recipe, it is quite popular in the Mormon recipe world, but this is what we always called it.
Ingredients:
A bag of cheesy Doritos
A lb of hamburger meat (you can use turkey burger, healthy and still tastes good)
1 can of Red Kidney Beans
White Rice (optional)
Fresh Greens (Lettuce)
Fresh Tomatoes
Shredded Cheddar Cheese
Fry Sauce (This is the Secret Ingredient) For those of you who don't know what this is and shame on you if you don't, it is a mix of salad dressing, ketchup, a little worchestshire (sp?) sauce, a little mustard.
Fry the hamburger meat, add the kidney beans, make the rice, cut up veggies.
On the plate: Add your meat mixture, rice, top with veggies, cheese and than take a handful of Chips crunch them in your hands over the top, and add the YUMMY Fry Sauce
You can add Guacamole, Salsa or anything else you love.
Ingredients:
A bag of cheesy Doritos
A lb of hamburger meat (you can use turkey burger, healthy and still tastes good)
1 can of Red Kidney Beans
White Rice (optional)
Fresh Greens (Lettuce)
Fresh Tomatoes
Shredded Cheddar Cheese
Fry Sauce (This is the Secret Ingredient) For those of you who don't know what this is and shame on you if you don't, it is a mix of salad dressing, ketchup, a little worchestshire (sp?) sauce, a little mustard.
Fry the hamburger meat, add the kidney beans, make the rice, cut up veggies.
On the plate: Add your meat mixture, rice, top with veggies, cheese and than take a handful of Chips crunch them in your hands over the top, and add the YUMMY Fry Sauce
You can add Guacamole, Salsa or anything else you love.
Berry Berry Smoothie
Yummy I love Smoothies! I just made this one this morning, super easy and good.
I went to the store and picked up fresh mangos, blueberries, strawberries, banannas and yoplait light raspberry yougurt. I but up everything and put it in the freezer, except the yogurt. You can actually freeze banannas, I didn't know that, you might have . . . they last longer, don't peel them when you freeze them. Why freeze because your smoothies are ice cold and you don't have to add ice!
In A Blender Add:
A handful of frozen blueberries
A handful of frozen strawberries
One frozen bananna
One cup of yoplait light raspberry yogurt
1/2 1% milk
Enjoy, Thick, Creamy, Cold, Healthy Smoothie
I went to the store and picked up fresh mangos, blueberries, strawberries, banannas and yoplait light raspberry yougurt. I but up everything and put it in the freezer, except the yogurt. You can actually freeze banannas, I didn't know that, you might have . . . they last longer, don't peel them when you freeze them. Why freeze because your smoothies are ice cold and you don't have to add ice!
In A Blender Add:
A handful of frozen blueberries
A handful of frozen strawberries
One frozen bananna
One cup of yoplait light raspberry yogurt
1/2 1% milk
Enjoy, Thick, Creamy, Cold, Healthy Smoothie
Thursday, May 14, 2009
Chicken Noodle Soup
This is something that is really easy to make and quite tasty, even when you're not sick! You can add different vegetables if you like or take them out completely.
2 chicken legs
2 chicken thighs
2 small potatoes, diced
4 carrots, chopped
1/2 pkg. Fideo pasta (I use the "La Moderna" brand that can be found in the Mexican food aisle)
salt to taste
lime (optional)
Place chicken with bone and skin in about 2 quarts of water. Add 1 Tbsp salt. Bring to a boil and cook thoroughly. Remove chicken and let cool. Add potatoes to broth. After about 3 minutes, add carrots. After about 5 minutes, add pasta. Cook for about 10 minutes or until pasta is done. Remove skin and bone from chicken and cut into small pieces. Add the chicken back into the soup. Taste the broth and add salt to taste. Voila...homemade chicken soup. Serve with lime to squeeze into broth (optional).
Note: This soup freezes well. So, I usually make a double batch and freeze some for later. Then, I've got a quick dinner for another night.
2 chicken legs
2 chicken thighs
2 small potatoes, diced
4 carrots, chopped
1/2 pkg. Fideo pasta (I use the "La Moderna" brand that can be found in the Mexican food aisle)
salt to taste
lime (optional)
Place chicken with bone and skin in about 2 quarts of water. Add 1 Tbsp salt. Bring to a boil and cook thoroughly. Remove chicken and let cool. Add potatoes to broth. After about 3 minutes, add carrots. After about 5 minutes, add pasta. Cook for about 10 minutes or until pasta is done. Remove skin and bone from chicken and cut into small pieces. Add the chicken back into the soup. Taste the broth and add salt to taste. Voila...homemade chicken soup. Serve with lime to squeeze into broth (optional).
Note: This soup freezes well. So, I usually make a double batch and freeze some for later. Then, I've got a quick dinner for another night.
Wednesday, April 22, 2009
Healthy yet tasty smoothie creation of mine...
So the past couple of weeks at work, I've made the same smoothie for my "employee meal" every shift I have had. In the words of Dave Gahan (Singer for Depeche Mode), "I just can't get enough!" Although that's not entirely true, because I always go through phases such as this one. Eventually I'll make up another smoothie or revert back to another of my previous recipes. This is turning into a tangent and not a recipe...so here is my current favorite smoothie:
* 4 oz Carrot Juice
* 2 oz OJ
* 2-3 oz Plain Yogurt
* 9 oz Frozen Strawberries
* 3 oz Frozen Blueberries
* 1 whole Fresh Banana
I add 2 oz of ice to mine so that it'll come out to a full original size, but ice is never really necessary in homemade smoothies.
And there you have it! A tasty and very healthy smoothie...well, actually more like a drink. The fresh banana and yogurt make it a bit slimy and runny compared to normal Jamba Juice that everyone is used to.
Enjoy! (Should you be brave enough to try a smoothie with carrot juice...)
Nick~
* 4 oz Carrot Juice
* 2 oz OJ
* 2-3 oz Plain Yogurt
* 9 oz Frozen Strawberries
* 3 oz Frozen Blueberries
* 1 whole Fresh Banana
I add 2 oz of ice to mine so that it'll come out to a full original size, but ice is never really necessary in homemade smoothies.
And there you have it! A tasty and very healthy smoothie...well, actually more like a drink. The fresh banana and yogurt make it a bit slimy and runny compared to normal Jamba Juice that everyone is used to.
Enjoy! (Should you be brave enough to try a smoothie with carrot juice...)
Nick~
Tuesday, April 21, 2009
Seasoned Tilapia Fillets
This recipe is from my Taste of Home: Simple & Delicious magazine my mom subscribed me to. I love it! The recipes are very, well, simple and delicious!
2 tilapia fillets
1 tbsp. butter, melted
1 tsp. steak seasoning (i used lemon/pepper chicken seasoning--it provide a great spicy flavor)
1/2 tsp. dried parsley flakes
1/4 tsp. dried thyme
1/4 tsp. paprika
1/8 tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
Dash of garlic powder
1. Place fillets in a greased 11x7 baking dish. Drizzle with butter.
2. In a small bowl, combine the remaining ingredients; sprinkle over fillets.
3. Cover and bake at 425 degrees for 15 minutes. Uncover and bake 6-8 minutes longer or until fish flakes easily with a fork.
4. Eat delicious fish!
This recipe suggests serving with a dill asparagus sidedish. I just served it with a vegetable-medley and toast. I didn't buy fresh tilapia; I bought a frozen pack for $4 at Walmart. It comes with 4-fillets, each individually sealed in the bag. That makes it super easy to thaw them. Just place the individually sealed fillet in a bowl of lukewarm water until it's thawed. YUM!
Thursday, April 16, 2009
Spinach-Artichoke Dipping Goodness
OK, so this isn't really my recipe. I got the recipe from a friend of mine and I made it for Easter this year. I decided to go the extra mile and make an alfredo sauce from scratch. So I got the recipe off the wonderful world wide web. 2 recipes, 1 delicious food product. Without further ado...
You'll want to start by making the Alfredo Sauce.
***This recipe makes enough sauce for two batches of dip. So if you don't want that much dip, make sure you halve it. If you DO want that much dip, make sure you double the dip recipe***
Alfredo Sauce
* 1/2 cup sweet butter
* 2 cloves of garlic, minced
* 2 cups heavy cream
* 1/4 teaspoon white pepper
* 1/2 cup grated parmesan cheese
* 3/4 cup mozzarella cheese
1) Start by melting the butter in a medium saucepan over medium-low heat.
2) Once the butter is melted, add the garlic, cream, and white pepper and bring it to a simmer. Make sure to stir often.
3) Add the Parmesan cheese a little at a time while you stir it in and let it melt into the sauce. After you've added all of the Parmesan cheese, let it simmer for 8-10 minutes or until the sauce has thickened and is smooth.
4) When the sauce has thickened, add the mozzarella cheese a little at a time. Stir frequently.
Now for the coup de grace.
Spinach-Artichoke Dip
*10 oz. bag of fresh spinach **Frozen spinach also works. Thaw it and drain the water.**
*1 can (approximately 14 oz) artichoke hearts
*1 cup parmesan-romano cheese mix
*1 cup mozzarella cheese
*10 oz. alfredo sauce
*4 oz. softened cream cheese
*Dash of black pepper
1) Preheat the oven to 350 degrees.
2) Wash the spinach and cook it in a pan on medium-low heat. It only needs the water that clings to the leaves to cook it. You want the leaves to wilt up. As you add more leaves, put the wilted leaves on top of the new ones. Once all the leaves are wilted (this only takes a few minutes), drain the water and lightly squeeze some of the water from the spinach leaves.
3) Drain and rinse the artichoke hearts. Roughly chop them.
4) Combine all of the ingredients into a large bowl and mix well.
5) Spread the dip into an un-greased glass baking dish and bake for 25-30 minutes or until the cheeses are melted and bubbly.
6) Served warm with tortilla chips or toasted french bread.
And there you have it. If anyone would like a copy of this in MS Word to print off or whatever, go ahead and email me. I also plan on playing around with the recipe a little, so I may modify the recipe later on, depending on how it goes. Until next time~
You'll want to start by making the Alfredo Sauce.
***This recipe makes enough sauce for two batches of dip. So if you don't want that much dip, make sure you halve it. If you DO want that much dip, make sure you double the dip recipe***
Alfredo Sauce
* 1/2 cup sweet butter
* 2 cloves of garlic, minced
* 2 cups heavy cream
* 1/4 teaspoon white pepper
* 1/2 cup grated parmesan cheese
* 3/4 cup mozzarella cheese
1) Start by melting the butter in a medium saucepan over medium-low heat.
2) Once the butter is melted, add the garlic, cream, and white pepper and bring it to a simmer. Make sure to stir often.
3) Add the Parmesan cheese a little at a time while you stir it in and let it melt into the sauce. After you've added all of the Parmesan cheese, let it simmer for 8-10 minutes or until the sauce has thickened and is smooth.
4) When the sauce has thickened, add the mozzarella cheese a little at a time. Stir frequently.
Now for the coup de grace.
Spinach-Artichoke Dip
*10 oz. bag of fresh spinach **Frozen spinach also works. Thaw it and drain the water.**
*1 can (approximately 14 oz) artichoke hearts
*1 cup parmesan-romano cheese mix
*1 cup mozzarella cheese
*10 oz. alfredo sauce
*4 oz. softened cream cheese
*Dash of black pepper
1) Preheat the oven to 350 degrees.
2) Wash the spinach and cook it in a pan on medium-low heat. It only needs the water that clings to the leaves to cook it. You want the leaves to wilt up. As you add more leaves, put the wilted leaves on top of the new ones. Once all the leaves are wilted (this only takes a few minutes), drain the water and lightly squeeze some of the water from the spinach leaves.
3) Drain and rinse the artichoke hearts. Roughly chop them.
4) Combine all of the ingredients into a large bowl and mix well.
5) Spread the dip into an un-greased glass baking dish and bake for 25-30 minutes or until the cheeses are melted and bubbly.
6) Served warm with tortilla chips or toasted french bread.
And there you have it. If anyone would like a copy of this in MS Word to print off or whatever, go ahead and email me. I also plan on playing around with the recipe a little, so I may modify the recipe later on, depending on how it goes. Until next time~
Wednesday, April 15, 2009
Get Your Jamba On, People.
This one is straight from the source--as we know, Nick has access to all of the Jamba secrets.
The Orange-a-Peel Jamba Juice recipe is:
16 oz: 8 oz OJ, 4 oz Vanilla Frozen Yogurt, 4 oz Strawberries, 2 oz Bananas, 2 oz ice
24 oz: 12 oz OJ, 6 oz VFY, 6 oz Straw, 3 oz Ban, 2 oz ice
32 oz: 14 oz OJ, 9 oz VFY, 9 oz Straw, 3 oz Ban, 2 oz ice
Instructions: Blend.
Citrus Squeeze is pretty similar, only the juice is half OJ and half Pineapple juice and Orange Sherbet instead of the Frozen Yogurt. And if you want to go healthy, mix carrot juice with OJ and Strawberries and bananas. You can add plain or vanilla yogurt in with it. It's more of a drink though...
And remember, frozen fruit makes tasty treats, unfrozen fruit makes slimy drinks.
The Orange-a-Peel Jamba Juice recipe is:
16 oz: 8 oz OJ, 4 oz Vanilla Frozen Yogurt, 4 oz Strawberries, 2 oz Bananas, 2 oz ice
24 oz: 12 oz OJ, 6 oz VFY, 6 oz Straw, 3 oz Ban, 2 oz ice
32 oz: 14 oz OJ, 9 oz VFY, 9 oz Straw, 3 oz Ban, 2 oz ice
Instructions: Blend.
Citrus Squeeze is pretty similar, only the juice is half OJ and half Pineapple juice and Orange Sherbet instead of the Frozen Yogurt. And if you want to go healthy, mix carrot juice with OJ and Strawberries and bananas. You can add plain or vanilla yogurt in with it. It's more of a drink though...
And remember, frozen fruit makes tasty treats, unfrozen fruit makes slimy drinks.
Tuesday, April 14, 2009
Yummo!
What a great idea! I just posted on my own blog about a problem I am having cooking. I have no desire to do it. None. I think mostly it is because I don't know what to make....so I asked people to share with me their recipes. In no less than a week I have received about 150 pages of recipes in Word documents and am thrilled! I have cooked 2 nights in a row! Don't judge me, I usually only cook about once a week..the other nights consist of Spencer cooking, cereal, bagels and Cafe Rio. Sad I know. Anyways, yesterday night I made a very most DELICIOUS MEAL!!! SOOO good. I will share it with you now.
Chicken Mushroom & Asparagus Penne
1 lb fresh asparagus
16 oz penne pasta
2 T olive oil
2 cloves garlic, chopped
8 oz sliced fresh mushrooms
1 T parsley
2 chicken breast, cooked and cubed (Lindsey uses rotisserie chicken)
1 C Caesar dressing
Salt and pepper
½ C parmesan cheese
Cook pasta…add cut asparagus when pasta has about 2 min. remaining to boiling water. Drain. Meanwhile in large skillet, add olive oil, garlic and chicken. Cook chicken. Add mushrooms and parsley. Stir fry until mushrooms are tender. Add dressing and cook til warm. Add pasta and asparagus. Season. Top with Cheese.
Note: I half this recipe. I doesn’t make great leftovers. The sauce doesn’t reheat well.
Chicken Mushroom & Asparagus Penne
1 lb fresh asparagus
16 oz penne pasta
2 T olive oil
2 cloves garlic, chopped
8 oz sliced fresh mushrooms
1 T parsley
2 chicken breast, cooked and cubed (Lindsey uses rotisserie chicken)
1 C Caesar dressing
Salt and pepper
½ C parmesan cheese
Cook pasta…add cut asparagus when pasta has about 2 min. remaining to boiling water. Drain. Meanwhile in large skillet, add olive oil, garlic and chicken. Cook chicken. Add mushrooms and parsley. Stir fry until mushrooms are tender. Add dressing and cook til warm. Add pasta and asparagus. Season. Top with Cheese.
Note: I half this recipe. I doesn’t make great leftovers. The sauce doesn’t reheat well.
Bravo, Bravo
I commend our young bride for wanting to save the world, one family dinner at a time. I too agree that this is a splendid idea and will be the first to contribute. Also, on a side note. I am not fond of recipe snobs who think that their recipe is "secret" and refuse to share. By doing so you refuse to allow any young brides, mothers, or grandmothers to grow and learn and make forever families happy. So below are my sister Melanie's Fajitas:
FaJiTaS
2 chicken breasts cut into strips
3 Peppers (Red, Yellow and Green)
1 Onion
In a skillet combine olive oil with sliced onion, then after the onion has softened
add the strips of peppers
Then cook the strips of chicken in a separate pan, after they are done add them to the skillet with a cup of BBQ sauce (Kraft Honey), add more to taste
It's really easy! We love having these with tortillas that you can cook on a griddle or regular tortillas work great too!
Good sides for this meal are chips and salsa and guacamole. I made homemade guacamole and it is absolutely delicious. It was gone before anything else.
3 Peppers (Red, Yellow and Green)
1 Onion
In a skillet combine olive oil with sliced onion, then after the onion has softened
add the strips of peppers
Then cook the strips of chicken in a separate pan, after they are done add them to the skillet with a cup of BBQ sauce (Kraft Honey), add more to taste
It's really easy! We love having these with tortillas that you can cook on a griddle or regular tortillas work great too!
Good sides for this meal are chips and salsa and guacamole. I made homemade guacamole and it is absolutely delicious. It was gone before anything else.
Muddy Buddies
9 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar
1. Measure cereal and place in a large bowl.
2. In medium microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on High for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.
3. Stir in vanilla.
4. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon Ziploc bag.
5. Add powdered sugar. Seal bag. Shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
EVERYONE LOVES A GOOD MUDDY BUDDY OR TOO. I also encourage you to sing the 'My Buddy' song whilst making this.
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar
1. Measure cereal and place in a large bowl.
2. In medium microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on High for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.
3. Stir in vanilla.
4. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon Ziploc bag.
5. Add powdered sugar. Seal bag. Shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
EVERYONE LOVES A GOOD MUDDY BUDDY OR TOO. I also encourage you to sing the 'My Buddy' song whilst making this.
Peanut Butter Jelly Time
Ladies and gentlemen,
I have decided to begin a blog completely devoted to life's greatest recipes. Every day I hear my friends and family telling me about delicious meals they've made recently. Whether it be grilled cheese sandwiches, refried bean taquitos, pasta salad, or an Easter ham--I want in on the fun. Thus, the creation of this blog. I invite all to post your favorite recipe, your least favorite recipe, a recipe you made up late one evening when you were craving salami and mint chocolate chip ice cream, a recipe your grandmother passed down from her grandmother, a recipe your dad makes every time company comes over, or even a recipe you stole from somebody else. Most people don't have time to get together for big recipe swap nights, weekly meal swaps or even freak gasoline fight accidents. I think this could end up being really fun--and a great way to get people together on the internet web machine.
Or it could be a flop.
And Conrad could be the only one posting his recipe for Barbecue Chicken Feet.
So please. Don't let that happen.
Post a recipe.
...Do it.
(p.s. email me if you want to be part of the posting fun--I'll add you as an Admin to the blog!)
I have decided to begin a blog completely devoted to life's greatest recipes. Every day I hear my friends and family telling me about delicious meals they've made recently. Whether it be grilled cheese sandwiches, refried bean taquitos, pasta salad, or an Easter ham--I want in on the fun. Thus, the creation of this blog. I invite all to post your favorite recipe, your least favorite recipe, a recipe you made up late one evening when you were craving salami and mint chocolate chip ice cream, a recipe your grandmother passed down from her grandmother, a recipe your dad makes every time company comes over, or even a recipe you stole from somebody else. Most people don't have time to get together for big recipe swap nights, weekly meal swaps or even freak gasoline fight accidents. I think this could end up being really fun--and a great way to get people together on the internet web machine.
Or it could be a flop.
And Conrad could be the only one posting his recipe for Barbecue Chicken Feet.
So please. Don't let that happen.
Post a recipe.
...Do it.
(p.s. email me if you want to be part of the posting fun--I'll add you as an Admin to the blog!)
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