tag:blogger.com,1999:blog-73887624608275767532024-03-13T23:22:31.356-07:00Terrell Family RecipesJudyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7388762460827576753.post-71972107358612270292018-08-24T12:49:00.005-07:002018-08-24T12:50:05.654-07:00Blue Cheese Dressing<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br />1/2 cup Mayonnaise</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup Buttermilk</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 Sour Cream</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">dash Worcestershire Sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup crumbled Blue Cheese</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Salt to taste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Pepper to taste</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br /></span></span>
<img alt="Related image" height="225" src="https://betterthanbreadketo.com/wp-content/uploads/2018/01/blue-cheese-dressing-1.jpg" width="400" />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-1616137737789856062018-08-24T12:43:00.000-07:002018-08-24T12:50:52.668-07:00West Texas Chili<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2 large onions, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup vegetable oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 minced cloves of garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 pounds ground beef</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons ancho chile powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon paprika</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 (14.5 oz) cans diced tomatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 (6 oz) can tomato paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 (12 oz) can amber ale beer</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons masa harina (corn flour)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;"><span style="font-family: "georgia" , "times new roman" , serif;">Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;"><span style="font-family: "georgia" , "times new roman" , serif;">Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;"><span style="font-family: "times" , "times new roman" , serif;">Add 3/4 cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30 minutes, stirring occasionally.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;">Add masa; cook 10 minutes. Add additional water to reach desired consistency.</span></span><br />
<span style="background-color: white; color: #282f2f; letter-spacing: 0.5px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<img alt="West Texas Chili" height="300" src="https://imagesvc.timeincapp.com/v3/mm/image?url=https%3A%2F%2Fimg1.southernliving.timeinc.net%2Fsites%2Fdefault%2Ffiles%2Fstyles%2Fmedium_2x%2Fpublic%2Fimage%2F2017%2F01%2Fmain%2Fsoups-and-stews-utot_5_west_213_0.jpg%3Fitok%3Dq_X2RYH-&w=700&q=85" width="400" />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-57647734487228348472015-03-11T15:05:00.001-07:002018-08-22T07:03:40.716-07:00Burrito Bowls<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 pound boneless, skinless chicken breasts, diced into bite sized pieces
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3 tablespoon of olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/4 cup of diced yellow onion
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 cup of uncooked extra-long grain rice
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 14.5 oz can of diced tomatoes, drained
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 15oz can of black beans, drained and rinsed
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 teaspoon of garlic powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 teaspoon of chili powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1 teaspoon of cumin
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 1/2 cups of low-sodium chicken broth
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">2 cups of colby jack, monterey jack or cheddar cheese
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">kosher salt and pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">freshly diced tomatoes
</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">diced green onions
</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">sour cream
</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">guacamole </li>
</ul>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Add chicken to pan and cook over medium high heat until chicken has started to brown.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Move
chicken to one side of pan, in the other side of the pan add an
additional tablespoon of olive oil and sauté uncooked rice for about 2
minutes or just until some grains start to turn golden brown.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Bring to a simmer, cover and reduce heat to low.
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Cook about 20 minutes or until rice is tender.
</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Season with additional salt and pepper as needed.
</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions">Garnish with fresh tomatoes, green onions, sour cream and guacamole.
</li>
</ol>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-73724770286600052702014-04-11T16:37:00.000-07:002014-04-11T16:37:18.105-07:00Vegetable-Stuffed Portobello MushroomsIngredients:<br />
<br />
1 cup balsamic vinegar<br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
4 large portobello mushrooms, washed and stems removed<br />
2 T olive oil<br />
1 small eggplant, peeled and diced<br />
1 cup spinach<br />
1/2 cup shredded mozzarella<br />
2 plum tomatoes, diced<br />
1 6oz jar artichoke hearts, drained and chopped<br />
1/4 cup grated Parmesan cheese<br />
<br />
Directions:<br />
<ol>
<li><span class="plaincharacterwrap break">Stir the
balsamic vinegar, garlic powder, and onion powder together in a small
bowl until blended. Place the mushrooms into a large resealable plastic
bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to
coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.</span></li>
<li><span class="plaincharacterwrap break">Place the
olive oil into a skillet, and heat over medium-high heat. Stir in the
eggplant and cook until eggplant turns golden brown,
about 5 minutes. Add the spinach and stir until wilted.</span></li>
<li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.</span></li>
<li><span class="plaincharacterwrap break">Remove
mushrooms from marinade, shake off any excess, and discard marinade.
Place mushrooms in prepared dish, top side down. Spoon the eggplant and
spinach mixture evenly over the mushrooms. Sprinkle with mozzarella
cheese. Divide the tomatoes and artichoke hearts evenly between the
mushrooms. Top each mushroom with Parmesan cheese.</span></li>
<li><span class="plaincharacterwrap break">Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.</span></li>
</ol>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-49032921260296579832014-04-03T09:42:00.000-07:002014-04-03T09:42:00.452-07:00Fudgy Dark Chocolate Brownies<ul>
<li class="ingredient" itemprop="ingredients">10 tablespoons (145 g) butter</li>
<li class="ingredient" itemprop="ingredients">1 1/4 cups (250 g) granulated sugar</li>
<li class="ingredient" itemprop="ingredients">3/4 cup plus 2 tablespoons (65 g) unsweetened <a href="http://www.inspiredtaste.net/tag/chocolate/" title="Chocolate Recipes">cocoa powder</a> (natural or Dutch-process)</li>
<li class="ingredient" itemprop="ingredients">1/4 rounded teaspoon Kosher salt</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients">2 large eggs, cold</li>
<li class="ingredient" itemprop="ingredients">1/2 cup (70 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)</li>
<li class="ingredient" itemprop="ingredients">2/3 cup (75 g) chopped walnuts or pecans (optional)</li>
</ul>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div>
<li class="instruction" itemprop="recipeInstructions">Position an oven
rack in the lower third of the oven and heat to 325 degrees F (163 C).
Line the bottom and sides of an 8-inch (20cm) square baking pan with
parchment paper or aluminum foil, leaving an overhang on two opposite
sides. (This helps when removing the baked brownies from the pan, once
cooled).</li>
<li class="instruction" itemprop="recipeInstructions">Add enough water
to a medium saucepan so that it is 1 to 2 inches deep. Heat water until
barely simmering. Combine butter, sugar, cocoa powder and the salt in a
medium heat-safe bowl. Rest bowl over simmering water (if the bottom of
the bowl touches the water, remove a little water).</li>
<li class="instruction" itemprop="recipeInstructions">Stir mixture
occasionally until the butter has melted and mixture is quite warm.
Don’t worry if it looks gritty, it will become smooth once you add the
eggs and flour.</li>
<li class="instruction" itemprop="recipeInstructions">Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.</li>
<li class="instruction" itemprop="recipeInstructions">Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.</li>
<li class="instruction" itemprop="recipeInstructions">When the batter looks thick, shiny and well blended, add the flour and
stir until fully incorporated, then beat with the wooden spoon or
spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in
nuts, if using. Spread evenly in lined pan.<br /><div>
</div>
</li>
<li class="instruction" itemprop="recipeInstructions">Bake 20 to 25
minutes or until a toothpick can be inserted into the center and come
out almost clean (you want it to be a little moist with batter). <em>Note:
Some have found they need to bake an extra 10 minutes, so keep an eye
on the doneness of the brownies and use the toothpick test as your
guide.</em></li>
<li class="instruction" itemprop="recipeInstructions">Cool completely
then remove from pan. For the cleanest lines when cutting, place into
freezer for 20 to 30 minutes to firm up. Cut into 16 squares. </li>
</div>
<br />
<br />
<div style="text-align: center;">
<img class="irc_mut" height="393" id="irc_mi" src="http://www.copykat.com/wp-content/uploads/2011/10/hershey-brownie.jpg" style="margin-top: 0px;" width="591" /> </div>
</div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-9275169103493928202013-08-09T16:08:00.000-07:002018-08-22T07:06:21.521-07:00Chicken Ranch Enchiladas<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">3-4 boneless skinless chicken breasts</li>
<li class="ingredient" itemprop="ingredients">1 package chicken taco seasoning</li>
<li class="ingredient" itemprop="ingredients">1 package ranch dry salad dressing</li>
<li class="ingredient" itemprop="ingredients">1 cup bottled ranch</li>
<li class="ingredient" itemprop="ingredients">1 cup salsa</li>
<li class="ingredient" itemprop="ingredients">2 cups shredded cheddar cheese</li>
<li class="ingredient" itemprop="ingredients">1 can chicken broth</li>
<li class="ingredient" itemprop="ingredients">1 package white flour tortillas</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Cook and shred the
chicken. I cooked mine in the slow cooker with the ranch packet and
taco seasoning packages in the chicken broth. I cooked it on low for about 3-4 hours.</li>
<li class="instruction" itemprop="recipeInstructions">Mix the ranch and salsa in a bowl. Spread a very thin layer of the mixture on the bottom of a 9 x 13 baking dish.</li>
<li class="instruction" itemprop="recipeInstructions">Start assembling
the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the
bottom of tortilla. Then put the shredded chicken on top of that.
Sprinkle with cheese and roll it up.</li>
<li class="instruction" itemprop="recipeInstructions">Line up the
enchiladas in the 9 x 13 pan and spread the remaining ranch/salsa mixture on top of the tortillas before sprinkling heavily with cheddar cheese.
Bake at 350 degrees for 30 minutes or until the cheese is bubbling and
enchiladas are heated through.</li>
<li class="instruction" itemprop="recipeInstructions">Drizzle the top with ranch. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9nbbuNMi8Jw/UgV2J_bFkvI/AAAAAAAABWs/-VXeY-xHpp4/s1600/ranchenchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-9nbbuNMi8Jw/UgV2J_bFkvI/AAAAAAAABWs/-VXeY-xHpp4/s400/ranchenchiladas.jpg" width="400" /></a></div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-62586359175313433642013-07-16T12:41:00.000-07:002018-08-22T07:09:21.401-07:00Gyro-Inspired Chicken WrapsIngredients:<br />
rotisserie chicken, torn in chunks<br />
Italian dressing<br />
tzatziki<br />
tomatoes, diced<br />
cucumber, diced<br />
feta, crumbled<br />
avocado, sliced<br />
flat bread<br />
<br />
Directions:<br />
Place the rotisserie chicken in a large skillet, lightly coat with Italian dressing (I used approximately half a cup) and heat the chicken while stirring occasionally.<br />
<br />
To assemble, grab a warmed piece of flat bread and spread a dollop of tzatziki all around it. Add chicken and toppings.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5_uS2AC2uSM/UeWciozB7jI/AAAAAAAABUQ/je7ggpT6n1Q/s1600/toppings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-5_uS2AC2uSM/UeWciozB7jI/AAAAAAAABUQ/je7ggpT6n1Q/s400/toppings.jpg" width="400" /></a><a href="http://4.bp.blogspot.com/-ypm_f138q4U/UeWcifvPnqI/AAAAAAAABUg/XGrRF4fdXxY/s1600/chicken+wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VZVE4Ajmm0I/UeWciWxnBkI/AAAAAAAABUU/VHseQqml-QE/s1600/chickenwrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-VZVE4Ajmm0I/UeWciWxnBkI/AAAAAAAABUU/VHseQqml-QE/s400/chickenwrap.jpg" width="300" /></a></div>
<br />
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-ypm_f138q4U/UeWcifvPnqI/AAAAAAAABUg/XGrRF4fdXxY/s1600/chicken+wrap.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-ypm_f138q4U/UeWcifvPnqI/AAAAAAAABUg/XGrRF4fdXxY/s400/chicken+wrap.jpg" width="300" /></a></div>
<br />
<br />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-68676755425630647372013-02-18T21:17:00.002-08:002013-02-18T21:17:57.852-08:00Buttermilk Sugar Cookies2 3/4 cups all-purpose flour<br />
<div>
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 cup softened butter<br />
1 1/2 cups white sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
3 to 4 tablespoons buttermilk<br />
<br />
<div>
Preheat oven to 375 degrees F.<br />
<br />
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.<br />
<br />
In
a large bowl, cream together butter and sugar until smooth. Beat in the
egg and vanilla. Gradually blend in dry ingredients. Add enough of the
buttermilk to moisten the dough and make it soft, not wet.<br />
<br />
Roll
rounded teaspoons of dough into balls and place on a ungreased cookie
sheet. With a brush or fingers, moisten the top of each cookie with the
remaining buttermilk and slightly flatten the top of each cookie.
Sprinkle with raw sugar or colored sprinkles.<br />
<br />
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Yhpapm7URd8/USMK4LMDYTI/AAAAAAAABTc/hz9UdariVTs/s1600/buttermilk+sugar+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Yhpapm7URd8/USMK4LMDYTI/AAAAAAAABTc/hz9UdariVTs/s400/buttermilk+sugar+cookies.jpg" width="240" /></a></div>
</div>
</div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-61353619002868634952013-02-16T21:05:00.000-08:002013-02-19T00:47:28.968-08:00Chicken Taco Soup1 liter (4 cups) chicken stock<br />
1 packet taco seasoning<br />
1 packet ranch seasoning<br />
rotisserie chicken, shredded<br />
can of corn, drained<br />
can of black or pinto beans, rinsed and drained<br />
can of chick peas, rinsed and drained<br />
can of diced tomatoes, undrained<br />
cumin, to taste<br />
chili powder, to taste<br />
garlic salt or powder, to taste<br />
cilantro, to taste<br />
1/8 cup lime juice <br />
tortilla chips<br />
cheddar<br />
sour cream<br />
avocado slices <br />
<br />
In
a large saucepan bring the chicken stock to a boil. Add taco and ranch
seasonings and stir until dissolved. Add the chicken, corn, beans,
chick peas and tomatoes, reduce heat and simmer. Add the spices and
cilantro. Stir in lime juice just before serving. To serve, top with any or
all of the following: broken tortilla chips, cheese, sour cream and
avocado slices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LzXow62fWXQ/USMH3_Ah3YI/AAAAAAAABTI/LaKBz7ANKHE/s1600/chicken+taco+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-LzXow62fWXQ/USMH3_Ah3YI/AAAAAAAABTI/LaKBz7ANKHE/s400/chicken+taco+soup.jpg" width="240" /></a></div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-19713765303265006162013-02-14T22:28:00.000-08:002013-02-14T22:28:00.340-08:00Cake Batter Rice Krispies Treats<span style="font-size: small;"><span style="font-family: inherit;">3T butter</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 (10 oz) bag of marsh<span style="font-size: small;">mallows</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;">1/<span style="font-size: small;">4 cu<span style="font-size: small;">p <span style="font-size: small;">dry yellow cake mix</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6 cups Rice K<span style="font-size: small;">ri<span style="font-size: small;">spies cereal</span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">sprinkles</span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">In a large saucepan melt butter over low heat. Add marshmallows <span style="font-size: small;">and cake mix, </span>stirring until completely melted. Remove from heat and stir in Rice
Krispies until well coated. Add sprinkles a<span style="font-size: small;">nd stir to com<span style="font-size: small;">bine.</span></span> Pour into a 9x13 pan and press down with
wax paper until flat. Add a<span style="font-size: small;">d<span style="font-size: small;">ditional sprinkles</span></span> if desired and press into the top <span style="font-size: small;">again with wax paper.</span> Cool. Cut into squares. </span> </span></span></span></span></span></span></span></span> <br />
<br />
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<a href="http://3.bp.blogspot.com/-3yUZWDUDsww/URyEDXDMGvI/AAAAAAAABSg/KKoOD7csmRs/s1600/Cake+Batter+Rice+Krispies+Treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-3yUZWDUDsww/URyEDXDMGvI/AAAAAAAABSg/KKoOD7csmRs/s400/Cake+Batter+Rice+Krispies+Treats.jpg" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"> </span> </span></span>Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-31700583466775228092013-02-13T21:45:00.000-08:002013-02-13T22:38:16.462-08:00Cake Mix Chocolate Chip Cookie Bars<div class="ingredients">
<h3 style="clear: left;">
Ingredients:</h3>
<div class="ingredient">
1 box yellow cake mix<br />
1 small box instant vanilla pudding<br />
1/4 cup water<br />
3/4 cup vegetable oil<br />
2 eggs<br />
1 cup chocolate chips<br />
<br />
</div>
</div>
<h3 style="clear: left;">
Directions:</h3>
<div class="instructions">
Preheat your oven to 350 degrees.<br />
Combine cake mix, pudding, water, vegetable oil, eggs and chocolate chips in a bowl.<br />
Pour the batter (it's going to be thick) into a greased 9x13 baking
dish. <br />
Bake your bars for 20-30 minutes.<br />
It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.<br />
<br />
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<a href="http://1.bp.blogspot.com/-sGcNMr6Lb5A/URx5qMiaBoI/AAAAAAAABSM/GAMcMaHhuOg/s1600/Cake+Mix+Cookie+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-sGcNMr6Lb5A/URx5qMiaBoI/AAAAAAAABSM/GAMcMaHhuOg/s400/Cake+Mix+Cookie+Bars.jpg" width="400" /></a></div>
<br /></div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-48593340527829090012013-02-12T22:35:00.000-08:002013-08-24T10:44:51.293-07:00Crock Pot Hawaiian Chicken4 boneless, skinless chicken breasts<br />
1 bottle of teriyaki marinade<br />
1 large can of pineapple chunks packed in juice (not syrup)<br />
<br />
Line the bottom of crock pot with chicken breasts before pouring the teriyaki marinade and juice from the can of pineapple on top of them. Don't add the actual pineapple yet; that doesn't happen until the end. Add any seasonings you want; I had minced garlic and minced ginger in the fridge so I put a spoonful of each in with mine. Cook on low 3-4 hours or until the chicken is cooked through. Add the pineapple chunks, shred the chicken and let it soak up the sauce before serving over rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gAYZ_JQsSuI/URyFl6zOW9I/AAAAAAAABSs/4NWuxqfozW8/s1600/Hawaiian+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-gAYZ_JQsSuI/URyFl6zOW9I/AAAAAAAABSs/4NWuxqfozW8/s400/Hawaiian+Chicken.jpg" width="240" /></a></div>
<br />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-12828505265532010792013-02-10T21:18:00.000-08:002013-02-13T21:46:23.430-08:00Cream Cheese Chicken Enchiladas<b>Ingredients:</b>
<br />
5 oz. reduced fat cream cheese, softened<br />
1/4 cup light sour cream<br />
10 oz. can of enchilada sauce<br />
1 cup shredded cheddar cheese, divided<br />
1 cup shredded monterey jack cheese, divided<br />
2 cups cooked shredded chicken<br />
1 cup corn kernels<br />
4 oz. can diced green chiles<br />
1/2 tsp chili powder<br />
1/4 tsp cumin<br />
salt and pepper<br />
4 scallions, thinly sliced<br />
8 (8-inch) whole wheat tortillas<br />
<br />
<b>Directions:</b><br />
<ol>
<li>Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.</li>
<li>In the bowl of your mixer cream together the cream cheese, sour
cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of
cheese.</li>
<li>In a second bowl toss together the chicken, corn, cumin, chili
powder, salt and pepper, green chiles, and half of the scallions. Add
the chicken mixture to the cheese mixture and combine well.</li>
<li>Spoon the filling into each tortilla, roll the tortilla up, and
place in the baking dish with the seam side down. Pour the remaining
enchilada sauce over the top of the filled tortillas and sprinkle with
the remaining cheese. Bake for 20-25 minutes or until hot and bubbly.
Sprinkle with the remaining scallions and serve. </li>
</ol>
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<a href="http://4.bp.blogspot.com/-bLaVqGj-MX4/URxzDJ9WWjI/AAAAAAAABR4/Ld-Q3tgnARU/s1600/Cream+Cheese+Chicken+Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-bLaVqGj-MX4/URxzDJ9WWjI/AAAAAAAABR4/Ld-Q3tgnARU/s400/Cream+Cheese+Chicken+Enchiladas.jpg" width="400" /></a></div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-12640266781740975752013-02-09T20:17:00.000-08:002013-02-13T21:46:08.291-08:00Basic Rice Krispies Treats3T butter<br />
1 package (10 oz) marshmallows<br />
6 cups Rice Krispies<br />
<br />
In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Rice Krispies until well coated. Pour into a 9x13 pan and press down with wax paper until flat. Cool. Cut into squares. <br />
<br />
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<a href="http://2.bp.blogspot.com/-myvsYIUQ5es/URsTyFUKP4I/AAAAAAAABRk/Gc1rdZJWMd8/s1600/rice+krispies+treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-myvsYIUQ5es/URsTyFUKP4I/AAAAAAAABRk/Gc1rdZJWMd8/s400/rice+krispies+treats.jpg" width="400" /></a></div>
<br />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-76305451007981388542013-02-08T00:30:00.000-08:002013-02-13T21:47:36.506-08:00Spinach and Feta Quesadillas<h5>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;"></span></span></span>Ingredients</h5>
<ul class="ingredients">
<li class="ingredient">1/2 cup packed spinach, steamed and squeezed to drain</li>
<li class="ingredient">1 tablespoon herbs (a combination of mint, dill and parsley), chopped</li>
<li class="ingredient">1 green onion, sliced</li>
<li class="ingredient">2 tablespoons feta, crumbled</li>
<li class="ingredient">2 (8 inch) tortillas</li>
<li class="ingredient">1 cup (handful) kasseri or mozzarella, shredded</li>
<li class="ingredient">Greek yogurt </li>
</ul>
<h5>
Directions</h5>
<ol class="instructions">
<li class="instruction">Mix the spinach, herbs, green onions and feta in a bowl.</li>
<li class="instruction">Melt a touch of butter in a pan.</li>
<li class="instruction">Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.</li>
<li class="instruction">Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.</li>
<li class="instruction">Cook until the quesadilla is golden brown on
both sides and the cheese is melted, about 2-4 minutes per side. (Tip:
To easily flip the quesadilla place a plate onto the quesadilla in the
pan and flip it from the pan to the plate and then slide it back into
the pan.)</li>
<li class="instruction">Serve with Greek yogurt as a dipping sauce. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5byhYBx8L2k/URicfTqWsdI/AAAAAAAABRQ/iFCGnAO9heg/s1600/Spinach+and+Feta+Quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-5byhYBx8L2k/URicfTqWsdI/AAAAAAAABRQ/iFCGnAO9heg/s400/Spinach+and+Feta+Quesadilla.jpg" width="400" /></a></div>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-46384448560853571512013-02-06T21:06:00.002-08:002018-08-22T07:12:38.551-07:00Chicken Spaghetti<span style="font-family: inherit;">1 rotisserie chicken</span><span style="font-family: inherit; font-size: small;"> torn into ch<span style="font-size: small;">u<span style="font-size: small;">nks</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">8-10 o<span style="font-size: small;">z of thin spaghetti<span style="font-size: small;">, cooked and<span style="font-size: small;"> drained</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 large onion, chopped</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2</span> green bell peppers, chopped</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">sliced mushrooms</span> </span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 lb Velveet<span style="font-size: small;">a, cubed</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 can cream of <span style="font-size: small;">chicken soup</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1-2 cups chicken broth, divided</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">salt and pepper</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">shredded cheese<span style="font-size: small;">, if desired</span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Saute onion<span style="font-size: small;">, </span>bell pepper <span style="font-size: small;">and mus<span style="font-size: small;">hro<span style="font-size: small;">oms </span></span></span>in a small amount of chicken broth in a large <span style="font-size: small;">pan </span>until fragrant.<span style="font-size: small;"> <span style="font-size: small;">Redu<span style="font-size: small;">ce the heat<span style="font-size: small;"> <span style="font-size: small;">before a</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>dding <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Velveeta</span> and cream of chicken s<span style="font-size: small;">oup<span style="font-size: small;">; </span>st<span style="font-size: small;">ir unti<span style="font-size: small;">l smooth<span style="font-size: small;">. Add the chicken, stir to c<span style="font-size: small;">oat, then add t<span style="font-size: small;">he cooked noodles. Add a cup or so of ch<span style="font-size: small;">icken broth to moisten spaghetti if nee<span style="font-size: small;">ded</span>, stir<span style="font-size: small;"> to incorporate, then pour into a 9x13 casserol<span style="font-size: small;">e dish. Bake at 350 until hot and bubbly. <span style="font-size: small;">S</span>tir the spaghetti 20-30 minutes in<span style="font-size: small;">to baking adding more chicken broth i<span style="font-size: small;">f needed</span> before topping <span style="font-size: small;">with</span> cheese <span style="font-size: small;">then <span style="font-size: small;">c<span style="font-size: small;">ontin<span style="font-size: small;">ue baking until hot and <span style="font-size: small;">bubbly. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
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Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-47910836673393249012013-02-02T18:33:00.001-08:002018-08-22T07:12:16.573-07:00White Soup1 liter (4 cups) chicken stock<br />
1 can cream of chicken soup<br />
1 medium white onion, diced <br />
1 rotisserie chicken, shredded into thick chunks<br />
2 cans cannellini (white) beans, rinsed and drained<br />
salt and pepper, to taste <br />
white cheddar or pepper jack cheese, shredded<br />
<br />
Bring the chicken stock and cream of chicken soup to a boil, stirring periodically until smooth. Add the diced onion and simmer until cooked through. Add the chicken and beans; heat through. Salt and pepper to taste before topping with cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-33262938675079843092013-01-29T02:16:00.000-08:002014-04-03T09:30:27.015-07:00Basic Brownies1/2 cup butter<br />
1 cup sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
1/3 cup unsweetened cocoa powder<br />
1/2 cup flour<br />
1/4 tsp salt<br />
1/4 tsp baking powder<br />
<br />
Preheat oven to 350 degrees. Grease an 8 inch square pan. In a large saucepan melt butter then remove from heat. Stir in sugar, eggs and vanilla. Stir in cocoa, flour, salt and baking powder. Pour batter into prepared pan and bake for 25 minutes. Do not over bake. <br />
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<br />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-16727141589815752522013-01-27T01:26:00.000-08:002013-01-27T23:07:52.461-08:00Lasagna<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1/2 of a (1-pound) package lasagna, uncooked
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 lb bulk Italian sausage
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/2 lb ground beef
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 cup chopped onion
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 cloves garlic, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 (28 oz) can tomatoes, cut up (undrained)
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 (6 oz) cans tomato paste
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">2 tsp sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">2 tsp salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 1/2 tsp basil leaves
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/2 tsp fennel seed
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1/4 tsp pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1 (15 oz) container ricotta cheese
</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">1 egg beaten
</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1 tbsp parsley flakes
</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">1/2 tsp salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1 cup sliced pitted ripe olives
</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">4 cups of shredded mozzarella cheese
</li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients">3/4 cup grated Parmesan cheese </li>
</ul>
<ul id="zlrecipe-ingredients-list">
</ul>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Fill a baking pan with hot water and place the uncooked noodles into the water. Set aside. Make sure the noodles are separated.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">In
large skillet, combine Italian sausage, ground beef, onion, and garlic.
Cook until meat is no longer pink and onion is tender; drain. Stir
in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">In
medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of
meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna,
remaining meat sauce, ricotta mixture, olives, mozzarella cheese, and
Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25
minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10
minutes before cutting. </li>
</ol>
<br />
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<br />
<ol class="instructions" id="zlrecipe-instructions-list">
</ol>
Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-18355612801547909872013-01-26T20:43:00.001-08:002018-08-22T07:13:40.989-07:00Buttercream Frosting<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 1/2 cups butter, at room temperature (3 sticks)
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">4 1/2 cups powdered sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">3 Tbsp heavy cream
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 1/2 tsp vanilla extract (use clear if desired)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Directions:</div>
In
the bowl of an electric stand mixer, using the paddle or whisk
attachment whip butter on medium high speed (if using whisk attachment
whip on high speed) until nearly white and very fluffy, about 7 - 8
minutes, frequently scrapping down the sides of the bowl. Add in
powdered sugar, heavy cream and vanilla extract and mix on low speed
until blended, then increase speed to medium and beat until very light
and fluffy, about 5 - 6 minutes, frequently scraping down the sides of
the bowl.<br />
<br />
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Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-70563444663862572912013-01-25T21:00:00.000-08:002013-01-27T00:48:36.202-08:00Lemon Crinkle Cookies½ cups butter, softened<br />
1 cup granulated sugar<br />
½ teaspoons vanilla extract<br />
1 egg<br />
lemon zest of large lemon<br />
lemon juice of large lemon<br />
¼ teaspoons salt<br />
¼ teaspoons baking powder<br />
⅛ teaspoons baking soda<br />
1-½ cup all-purpose flour<br />
½ cups powdered sugar<br />
<br />
<i>Directions:</i><br />
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.<br />
<br />
In
a large bowl, cream butter and sugar together until light and fluffy.
Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
Stir in all dry ingredients slowly until just combined, excluding the
powdered sugar. Scrape sides of bowl and mix again briefly. Pour
powdered sugar onto a large plate. Roll a heaping teaspoon of dough into
a ball and roll in powdered sugar. Place on baking sheet and repeat
with remaining dough.<br />
<br />
Bake for 9-11 minutes or until bottoms
begin to barely brown and cookies look matte {not melty or shiny}.
Remove from oven and cool cookies about 3 minutes before transferring to
cooling rack.<br />
<br />
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Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-15672816423700420752013-01-24T22:29:00.000-08:002013-01-26T22:30:32.619-08:00 Philly Cheesesteak Sloppy Joes1 pound ground beef<br />
1 softball-sized onion, chopped<br />
1 green pepper, chopped<br />
2 tablespoons steak sauce, such as A-1<br />
1 cup beef stock<br />
salt and ground black pepper<br />
4 dinner rolls<br />
Swiss or provolone cheese, sliced<br />
<br />
In large skillet over medium-high heat, brown the
ground beef with the onion and green pepper and cook until the vegetables start to get tender. Drain. Stir in
the steak sauce and beef stock; bring up to
a bubble and cook about 2 minutes. Season with salt and pepper and serve on dinner rolls with cheese.<br />
<br />
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<br />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-61044684003543086412013-01-23T21:54:00.000-08:002013-02-21T19:52:36.315-08:00Poppy Seed/Ritz Cracker Chicken<div style="clear: both; text-align: left;">
1 rotisserie chicken, cubed</div>
<div style="clear: both; text-align: left;">
1/2 cup sour cream</div>
<div style="clear: both; text-align: left;">
1 can condensed cream of chicken soup</div>
<div style="clear: both; text-align: left;">
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)</div>
<div style="clear: both; text-align: left;">
1/2 cup melted butter</div>
<div style="clear: both; text-align: left;">
1 T poppy seeds</div>
<div style="clear: both; text-align: left;">
1 tsp Worchestire sauce</div>
<div style="clear: both; text-align: left;">
1 tsp celery salt</div>
<div style="clear: both; text-align: left;">
1 tsp minced garlic</div>
<div style="clear: both; text-align: left;">
1 T lemon juice</div>
<div style="clear: both; text-align: left;">
1/4 tsp pepper<br />
<br /></div>
<div style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: left;">
Place cubed chicken in a 9X13 casserole dish. Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.<br />
<br />
<div style="clear: both; text-align: left;">
In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce. Bake for 30 minutes in a 350 degree preheated oven, until the top of the casserole is browned and the sauce is bubbly. </div>
</div>
<div style="clear: both; text-align: left;">
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<div style="clear: both; text-align: left;">
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Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-91377156414077614032013-01-22T01:19:00.002-08:002013-01-22T01:44:12.583-08:00Crock Pot Bourbon Street Chicken2 pounds boneless chicken breasts or thighs, cut into bite-sized pieces<br />
1-2 garlic cloves, crushed<br />
1/4 tsp ginger<br />
3/4 tsp crushed red pepper flakes<br />
1/3 cup brown sugar<br />
1/3 cup apple juice<br />
1/3 cup soy sauce<br />
1/3 cup water<br />
2 tbsp ketchup<br />
1 tbsp cider vinegar<br />
1 tbsp cornstarch, if thicker sauce is desired<br />
<br />
Put all ingredients into the crock pot and cook until chicken is done. Serve over rice.<br />
<br />
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<br />Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0tag:blogger.com,1999:blog-7388762460827576753.post-59304100543687928292013-01-20T00:05:00.000-08:002013-01-27T15:42:11.509-08:00Macaroni and Cheese16 oz macaroni pasta (any shape shape you like)<br />
1/2 C butter<br />
1 tsp salt<br />
1/2 tsp pepper<br />
1/2 C flour<br />
3 1/2 C milk, warmed<br />
1/4 C white wine (or sub w/chicken broth)<br />
1/2 lb Velveeta cheese, cubed<br />
1/2 lb cheddar, cubed<br />
1/2 C panko bread crumbs<br />
1 T parsley<br />
2 T butter, melted<br />
<br />
Heat 350' oven. Grease 9x13 glass dish (8x8 or round casserole, if making half the recipe).<br />
Cook pasta for about 2-3 minutes less than called for, drain, set aside.<br />
<br />
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour,
stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a
boil, whisking. Add cheeses and stir until melted. Pour over cooked
pasta and add to greased dish. Combine the panko, parsley and melted
butter in a small bowl. Sprinkle macaroni with panko topping, bake
uncovered 30 minutes.<br />
<br />
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Judyhttp://www.blogger.com/profile/06262864266951087450noreply@blogger.com0