Showing posts with label Recipe Stuff. Show all posts
Showing posts with label Recipe Stuff. Show all posts

Friday, July 1, 2011

Skillet Lasagna #2

I had some no boil lasagna noodles that I needed to use, so I tried this recipe that I found on the web and we really liked it. It was also a perfect way to use up some of that zucchini that we had in the garden, but you could always leave it out too.


1 1/4 cups cottage cheese ( I drain mine first)
1/4 cup water
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella cheese

1 pound ground beef
1 cup zucchini diced
1 (26 oz) jar pasta sauce
4 oven ready(no boil) lasagna noodles

In a medium bowl, mix together the cottage cheese, water, salt, basil, oregano, pepper, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.

Brown beef in large skillet set over medium-high heat until cooked, about 5 minutes. Drain fat. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low.

Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the cheese mixture over the noodles. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.

Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cook for at least 5 minutes. After about 10 minutes most of the liquid was absorbed.

Saturday, June 11, 2011

Sweet and Sour Chicken

When we first got married my husband asked if I could find a recipe for sweet and sour chicken. This is one I tried and its a keeper!

3 pounds chicken breast
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 beaten egg
4-6 tablespoons flour or cornstarch
3/4 C. sugar
1/2 C. vinegar
1/2 C. chicken broth
3 1/2 tablespoons ketchup
1 tablespoon soy sauce

Sprinkle chicken with garlic salt and pepper. Let stand for 5-10 minutes. Preheat 325 degrees. Dip chicken in beaten egg, and then in four or cornstarch. Place in baking dish. Cover with the sauce: Mix sugar, vinegar, chicken broth, ketchup, soy sauce and 2 TBSP cornstarch. Pour directly over chicken breasts. Bake uncovered at 325 for 1 hour, or until sauce is thick and dark in color.

{Whitney}

Tuesday, May 31, 2011

Banana Bread

I love to make banana bread or banana muffins with those bananas that should have been eaten a few days ago. This is the recipe that my mom always made growing up.
I love to eat it hot or store in the fridge and eat it cold.


1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups smashed bananas (about 3 large)
1/4 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
2/3 cups chopped walnuts

Cream sugar and shortening; add eggs then bananas. Then add dry ingredients. Add vanilla and nuts. Pout into 2 small greased loaf pans. Bake at 325 degrees for about 1 hour.

Friday, May 20, 2011

Banana Slush Punch

I really want to try this slush from Or Says She So.. It looks so good!!! Click here for the recipe!

Tuesday, May 17, 2011

Chili's Monterey Chicken

Bacon, BBQ sauce and cheese. How could you not love that combo?
This is a copy cat recipe from Chili's that my husband and I love.

1 boneless skinless chicken breast
2 teaspoon BBQ sauce
2 slices bacon (should be very crispy)
1/4 cup monterey jack and cheddar blend shredded cheese

Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to serving plate. Top chicken breast with BBQ sauce, bacon and cheese. Broil chicken breast in the oven. Sprinkle with chopped tomatoes to serve.

*I just add the toppings in the skillet and put the lid on until the cheese is melted instead of on broil in the oven.

{Alish}

Saturday, April 23, 2011

Chicken Quesadillas

I love these easy and spicy quesadillas.


1 package flour tortillas (burrito size)
2 cups shredded Mexican blend cheese
2 cups finely chopped cooked chicken
1 can (4.5 oz) chopped green chilies
melted butter (optional)
salsa

Top one half of each tortilla with cheese, chicken and green chilies. Fold other half of each tortilla over filling;lightly brush both sides with melted butter.

Heat skillet over medium heat. Cook tortillas 3-4 minutes turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Tuesday, April 5, 2011

Porcupine Meatballs

These meatballs have been a family favorite for years. I loved them as a kid and now my kids love them too.

1 lb. ground beef
1/2 cup rice
1 tsp. salt
1/2 tsp pepper
1 Tbsp. dry onion
2 cans of tomato soup
1/2 cup water

Wash rice thoroughly. Combine meat, rice, salt, pepper and onion in a bowl. Then shape into small balls and place in a baking dish. Combine tomato soup and water and pour over the meatballs. Place lid on baking dish and bake in the oven at 350 degrees for about 1 1/2 hours.

* My mom also cooks these is the pressure cooker for about 10 minutes.

Tuesday, March 22, 2011

Almond Poppy Seed Cake

I LOVE this cake.
It is one of my very favorites. I still remember that my friend Jenny brought it to me after I had my second baby. I had to have the recipe.






Almond Poppy Seed Cake


Cake:

1 yellow cake mix

4 eggs

¼ c. poppy seeds

2/3 c. oil

1 small vanilla pudding (instant)

1 T. almond extract

1 c. water

Mix and bake in a bundt cake pan at 350 degrees for 30-45 minutes.


Frosting

31/2 c. pd. sugar

1 tsp. almond extract

½ c. margarine

2 T milk

Mix together and pour over cake while still warm so that is kind of melts on.


{Alish}

Tuesday, March 15, 2011

Broccoli Cheese and Potato Soup

I finally found a broccoli cheese soup recipe that I love!!!

1 carrot, chopped
2 celery stalks, chopped
1 tbsp. butter
2 tbsp. flour
2 1/2 C. chicken broth
1 c. milk
2 medium potatoes, peeled, and diced small
3 cups chopped up broccoli heads
1 1/2 cups shredded sharp cheese (I used medium cheese)
1 tbsp. Parmesan cheese

In a large pot melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes. Add flour to the pot and stir until smooth. Add chicken broth, milk and potatoes. Set heat to high until it comes to a boil. Then cover and cook on low until potatoes are soft. About 10-15 minutes. Add broccoli, Parmesan cheese and stir well. Cook uncovered until broccoli is cooked. About 5 minutes. Add cheese and and stir it in until melted. Remove from heat. If your soup is way too running you may try taking 1/2 to 1 C. of it out and blending it in a blender for a second and then adding it back into the pot to thicken up your soup. It does change the texture of the soup a bit. So I would only do it if you want a thicker soup.
Enjoy!!!

{Whitney}

Tuesday, March 8, 2011

Rainbow Jello Recipe

This jello is the BEST! Adults and kids rave over it anytime I make it.
Start early because it takes all day!
I make it for lots of different events but thought that it could be fun for St. Patrick's Day too!



The Rainbow fits well in a 9x13 pan.
6 small pkg. jello (lime,lemon,orange,strawberry,cherry,black cherry) made in this order.
1 16 oz sour cream

Step One: Take 1 box of Jello (I started with Lime) and 1 cup of boiling water and mix together until dissolved.
Step Two: Then measure out 1/2 cup of the Jello mixture into another bowl and add 1/3 cup of sour cream and mix together. Pour into the 9x13 pan and set in the refrigerator until set, about 20 minutes. Make sure that your pan is level in the refrigerator.
Step Three: Then mix 3T of Cold Water in with the remaining Jello mixture and pour over the firm sour cream mixture. Let firm. Repeat steps with all other flavors of jello. Is best when stands overnight. Beautiful and delicious. Cut in squares to serve.

Tuesday, February 15, 2011

Great Recipes from Envy My Cooking!

Hello Readers were Jenny & Karla from Envymycooking
Its a place to find great recipes and to share your own! We always felt like we were cooking the same meal over and over so we decided to start a blog where everyone can post their favorite meal!


Here's our Top 5 Favorite meals so far that we and our readers have really enjoyed!
We hope you'll like them too!


#1 Pizza
( We could eat pizza for every meal)


#2 Dessert pizza
(Ahhh i hate to share this cause its so yummy)



# 3 Green Salsa
(I literally could drink this.. Not even kidding)




#4 Green Chili Chicken Burrito
(love Crock pot meals)



#5 BBQ chicken Salad
(Even my little girl will eat this)



Thanks so much "Sister Stuff" for having us! We love your site and all the fun thing you two provide.

To see more of US please come swing by envymycooking for yummy recipes, great finds and inspirational kitchens!

Or if you would like to post your own recipe, Email us at envy.my.cooking@gmail.com




Friday, February 11, 2011

Cookie Decorating with Glace Icing


I saw this tutorial from Our Best Bites and I really want to try it out! Just think how cute some heart cookies could be for V-day!

Thursday, February 10, 2011

Chocolate Covered Strawberries

Need a quick and easy Valentines treat?
Look no further! These sweet treats are the best.

Chocolate Covered Strawberries


16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

1. Insert toothpicks into the tops of the strawberries.

2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

I love the recipe I found at allrecipes.com. I melt mine in the microwave instead of the double boiler and the turned our great. I did not have any styrofoam so I just put the dipped strawberries on wax paper and in the refrigerator to cool.

Thursday, January 27, 2011

Chicken Tortilla Soup

Chicken Tortilla Soup


2 skinless, boneless chicken breasts (can also use a rotisserie chicken)
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Top with tortilla chips and cheese.

* I use less onion that the recipe calls for.

{Alish}



Saturday, January 22, 2011

Pomegranate Jello Salad

I enjoyed this jello salad numerous times this past holiday season! I love the crunch of the pomegranates in it! It's a fast recipe!

1 8oz. cool whip
2 personal size Dannon La Creme Strawberry Yogurt
1 Large Pomegranate (seeded)
3 bananas
2 cans drained mandarin oranges
10 oz. mini marshmallows
bunch of grapes

Mix cool whip and yogurt together in a bowl. Then stir in your fruit.

Looking for an easy way to seed a pomegranate click here!

{Whitney}

Thursday, January 13, 2011

O'Henry's

I got this recipe from one of my favorite Blogs, Becky Higgins.
These are a yummy treat that my family just enjoyed.


O’HENRY’s

1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don’t chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9″ x 13″ pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.

Remove and cut into 1-inch squares.


{Alish}

Thursday, December 30, 2010

Banana Crumb Muffins

These muffins and so yummy for breakfast or a snack. Our family loves them. I found this recipe online somewhere, but can not remember where.

Banana Crumb Muffins

1 ½ cups flour
Topping:
1 tsp baking soda 1/3 cup brown sugar
1 tsp baking pd. 2 Tbsp. flour
½ tsp salt 1/8 tsp. cinnamon
3 mashed bananas 1 Tbsp. butter
¾ cup white sugar
1 egg
1/3 cup melted butter
½ cup chopped nuts (optional)

Preheat oven to 375 degrees. Fill muffin tin with muffin papers.

Mix flour, baking soda, baking pd, and salt. Then add bananas, sugar, egg, melted butter and nuts. Spoon batter into muffin cups.

In a small bowl, mix together brown sugar, 2 Tbsp. flour, cinnamon. Cut in 1 Tbsp. butter until resembles coarse cornmeal. Sprinkle over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted comes out clean.

{Alish}

Thursday, December 23, 2010

Breakfast Sandwich Casserole

Lindsay from Our Family Treat Shares a yummy recipe with our readers!

One of our favorite traditions we adopted from my husbands grandmother. Now, this is not your typical cut up, soggy bread casserole. This is so so good! Grandma Pat would start the breakfast casserole every Christmas morning bright and early, before any
gifts were opened. As the festivities began, the smell of the breakfast became almost unbearable. She passed away only a couple of days before Christmas of 2001, and I never got a chance to meet her, Grandma Pat's breakfast casserole remains one of our favorite
traditions.
Butter all 12 slices of bread. Place 6 slices, butter side down in a 9 x 13 pan (be sure to spray the pan with Pam first).
Then add grated cheese, meat and a veggie. This particular casserole had cheddar cheese, ham and onion. However, we also make a pepper jack cheese, sausage and green pepper casserole as well that is just as delish (just be sure to brown the sausage before adding to the casserole)!
Then layer with the other slices of bread-butter side up. Then top with eggs. Be sure to get all the bread covered with the egg. Cover with foil and place in the fridge over night.
In the morning (before the kids wake you up to open presents) put this in the oven at 350. It takes about 1 1/2 hours to bake...so it is perfect while you unwrap and play with all your new goodies! About an hour into the baking process, remove the foil so that the bread had toast. Once it is nice and brown, remove and serve!DELISH!
Breakfast Casserole

12 slices of bread
18 oz of grated cheese
1 pound of your favorite meat
Veggies
8-10 Eggs
Salt and Pepper
Butter

Directions: Butter all slices of bread. Place 6 slices of bread, buttered side down. Then top with grated cheese, meat and veggies. Then place the other 6 slices of bread, buttered side up on the top. Beat 8-10 eggs in a bowl, with salt and pepper. Pour the eggs over the whole casserole...make sure to get all the bread covered with eggs. Cover the pan in foil and refrigerate over night. Bake at 350 for 1 1/2 hours (30 of which is without the foil).

Thursday, December 9, 2010

Apple Butter

Lyndee from Craft 4 Your Life shares her apple butter recipe with us!


Crock pot apple butter
6 quarts apples peeled, sliced and cored
(dump them in to your crock pot)
Then to the apples you add:
4 cups sugar (give or take depending on how sweet your apples are)
2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
A sprinkle of nutmeg
Mix together in the crock pot, cover and cook on high for 1 hour
After an hour turn on low and cook for 9-11 hours longer
Once it's done cooking take a hand blender or put in any blender & smooth.
Cook it low uncovered until it is at the consistency you would like.
This is great to bottle and seal or even freeze


This is very easy and adjustable, taste about half way through cooking time you can add sugar or cinnamon depending on your preference
Apple butter is great on toast or cream cheese and crackers, Try adding chilies to it and putting it on a pork roast.
Put a cute bow on a jar and it will make great neighbor gifts for the holidays!

Thanks Lyndee!

Thursday, November 4, 2010

Baked Ziti

This is an easy go to recipe that I got from an old ward cookbook.


Baked Ziti

½ pound ziti pasta
¼ diced onion
1 T olive oil
½ tsp. rosemary
2 cloves garlic
½ pound ground beef
1 jar spaghetti sauce
salt to taste
3 oz. provolone cheese sliced
½ c. sour cream
½ c. cottage cheese
½ pkg. mozzarella cheese
2 T Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes (until done)and drain.

Meanwhile, heat olive oil in large skillet over medium heat. Cook onion until tender. Stir in rosemary and garlic. Transfer to a small bowl.

Cook ground beef in skillet over med-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low and simmer for 10 minutes.

Preheat oven to 350. Grease a 9x13 baking dish. Layer ½ of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than ½ of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and the Parmesan cheese. Bake in oven for 20-30 minutes.

* My notes from the original recipe:
I usually don't add in any sour cream.
I usually use dried onion and garlic.