Saturday, December 26, 2009

Taco Soup

1 lb. ground beef
1 small onion, chopped
3 cans of your favorite beans (2 chili, 1 white)
1 can stewed tomatoes
1 can whole kernel corn
1 small can diced green chili's
1 pkg. taco seasoning mix
1 cup water

shredded cheddar cheese
sour cream

Brown ground beef with the onion. In crock pot, place the meat mixture, beans, tomatoes, corn, green chilis, taco seasoning and water. Simmer all day in crockpot. Serve with shredded cheese, a dollop of sour cream and a handful of Fritos on top

Monday, December 21, 2009

Chicken Stuffing (crock pot)

I got this recipe for Jason's mom. She made it for Thanksgiving and it was so good. This is a great recipe for Thanksgiving becuase it will free up space on your stove top.

1 Cup chopped onion
1 Cup chopped celery
1/4 Cup oil
1 Tablespoon salt
1 Tablespoon sage
1 Teaspoon Poultry Seasoning
2 Cups White Bread (day old)
6 Cups of Corn Bread
2 Cans Cream of Chicken Soup
2 Cans Chicken Broth
3 Eggs
1 Tablespoon Vinegar
3 Chicken Breast


Cook the onions and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion ,celery, salt, sage and poultry seasoning.

In a small bowl combine the soup, broth eggs and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into crock pot and cook on high for 30 minutes.

Turn down heat to low and cook 3-4 hours. About 1 hour before it is done, add the broken pieces of chicken.

Monday, December 14, 2009

Twice Baked Potatoes


8 Baking Potatoes
2 Cubes of Butter
1 Cup Bacon
1 Cup Sour Cream
1/4 teaspoon Lawry Seasoned Salt
1 Cup Grated Cheddar/Jake Cheese
2 Green Onion

Bake the potatoes on a cookie sheet for 1 hour 15 minutes at 400. After baking cut in half and scoop out insides and place in a bowl. Mash Potatoes then add butter, bacon, sour cream. seasoning salt, cheese, and onions. Mix with mashed potatoes and pepper to taste. Fill the potato skins with mashed potatoes mixtures, top with cheese and place in oven for 15-20 minutes at 350.

Rolo Cookies


1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
2 1/2 cups flour
3/4 cup cocoa
13 oz bag of Rolos

Blend sugar, brown sugar and butter together. Add eggs and vanilla to sugar mixture and blend well. In separate bowl sift together flour, cocoa and baking soda. Add flour mixture to sugar mixture and blend well. Take a spoonful of dough and wrap around a rolo so it is covered completely. Roll cookie in sugar and bake at 375 for 7-10 minutes.

Monday, December 7, 2009

Better than Robert Redford

1 cup of flour
1/2 cup margarine
1cup finely chopped nuts
Make bottom layer by mixing ingredients together until crumb like. Press mixture into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown. Allow to cool.

1 (8oz) package cream cheese
1 cup powder sugar
1 large carton of Cool Whip

Make Middle layer by beating cream cheese and sugar until smooth. Fold in 1/2 the Cool Whip topping. Spread mixture over cooled crust.
2 small packages chocolate instant pudding (or 1 vanilla & 1 Chocolate)
3 cups cold milk

Make top layer by beating milk into pudding, mix until smooth and thickened. Spread over middle layer. Spread remaining Cool Whip over top layer. A grated candy bar can be sprinkled on top. Cover and refrigerate over night.

Wednesday, November 25, 2009

Cinnamon Rolls

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • 3 cups (to 4 Cups) Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon

  • Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

  • After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

    When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

    Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

    Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
    Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

Wednesday, November 11, 2009

Apple Crisp

4 Cups Sliced, pared baking apples
2/3 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Rolled Oats (not instant)
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup Butter

Place apples in bottom of greased pan. Mix rest of ingredients until crumbly. Spread over apples. Bake at 375 for 30-35 minutes. (Apples are tender and topping is golden brown) Serve with vanilla ice cream.

Olive Bread

This is so good! I don't really like olives, but I loved this bread. Jason said is like something you would get at Olive Garden. I guess that a compliment.

1 loaf of French Bread
6oz of Pimiento Stuffed Green Olives ( I leave these out)
6oz Black olives
2 Green Onions
1 Stick of Butter
1/2 Cup of Mayonnaise
3/4 Pounds of Monterey Jack Cheese Grated

Roughly chop both black and green olives. Slice green onions into thin pieces.

Combine butter mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French Bread that has been sliced lenghtwise. Bake at 325 for 25 to 30 minutes or until cheese is melted and browning.

Friday, November 6, 2009

Sticky Chicken & Rice

  • 3-4 Chicken Breasts
  • 1 Cup Apricot Jam
  • 1 Cup Bar-B-Q Sauce
  • 1 Packet Lipton Onion Soup Mix
Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Cream Cheese Chicken Enchilada

1 T. butter
1 T. fajita seasoning
½ cup finely chopped onion
½ cup finely chopped celery
2 cups cooked and chopped chicken
1 (8 oz.) pkg. cream cheese, cubed and softened
10 (or so) regular sized flour tortillas
½ lb. grated Colby cheese
½ lb. Velveeta
2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
¼ cup milk
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9x13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.

Friday, October 23, 2009

Mini Meatloaf

Tube of refrigerated biscuits
1 lbs Hamburger Meat
1/2 Package of Dry Onion Soup Mix
1 Egg
1/3 Cup Milk
1 1/2 Tablespoon Ketchup
1 1/2 Tablespoon Brown Sugar
1/2 Teaspoon Mustard
Sharp Cheddar Cheese

Mix Beef, Soup Mix, Egg and Milk together. Cut uncooked biscuits in 1/2. Press across the bottom and up the sides of grease muffin tins. Roll beef mixture into little balls and set in middle of biscuit cup. Top with a little Ketchup, Brown Sugar Mustard and cheese. Bake at 350 degrees for about 35 min.

We like to add caramelized onions on top for extra flavor.

2 Tablespoons Butter
2 Tablespoons Brown Sugar
1 Large Red Onion

Cook until Soft.

Chicken Rolls

1 small pkg cream cheese
1 small pkg cream cheese w/ chives ( can always use regular if dont have it)
1/4/ c butter
1/8 tsp pepper
Soften cream cheese and add peppper
fold in: 1 cup cooked chicken
1/2 c celery
1/2 c onion

2 pkgs crescent rolls
Spread: 1/4 cup misture on each roll
start at wide end and roll up and seal
roll in melted butter
place on ungreased bakin sheet and bake according to crescent roll package

Wednesday, July 15, 2009

Cranberry Chicken

6 chicken breast
1 can whole cranberries or jellied cranberry sauce
1 (8 oz.) jar French dressing
1 pkg. onion soup mix
Garlic powder to taste
Pepper to taste

  1. Mix cranberries, soup and dressing
  2. Place chicken in baking dish and cover with mixture.
  3. Cover with foil (or oven safe cover) and bake for 1 hour or until chicken is done at 350 degrees.
  4. Serve over rice

Thursday, May 7, 2009

Favorite Hamburger

Another great recipe from the Pioneer Woman.

2 pounds of 80/20 ground beef.
One red onion, sliced not too thick, not too thin. I cut the onion in half from bottom to top, then lay each half on its side, cut off the top, then slice away.
Crumbled blue cheese. If you think you’re not a big blue cheese fan, please give it a try on this burger.
Throw the hamburger into a medium mixing bowl. And here’s why I use 80/20 for burgers: It’ll stay juicier and more flavorful than lean ground beef will.
Never just grab a hunk of ground beef, form it into a patty, and season the outside—sacrilege! You must season all the meat evenly.

So to the bowl, add 1 teaspoon salt.Next, add 1/2 teaspoon, give or take, of ground black pepper.

Add a few dashes of Tabasco to the meat.Don’t be afraid! It adds just a tiny bit of spice, but a nice burst of flavor. I added a good five or six dashes.

Reach in one of your claw-like hands, and give it a good mixin’. Set the meat aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced red onions…And 2 (generous) tablespoons brown sugarGive it a toss to combine the ingredients, then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally, while we prepare the other ingredients and cook the burger itself.

While the onions are caramelizing, make the spicy mayo: Place 1/4 cup mayonnaise into a small bowl… And simply add a few dashes of Tabasco. Stir it together, and give it a little taste. You’d be surprised at how much Tabasco you can add before the spicy takes over.

Next, slice the Kaiser rolls in half (if they aren’t already halved) and spread each half with about 1/2 tablespoon butter.

Then throw ‘em on a skillet or grill pan over medium heat. We just want to lightly grill/toast the rolls so they’ll be tough enough to hold the spicy mayo…and the burger itself.

So let’s make the patties.Reach into the bowl and grab a hunka hunka burnin’ beef.Form a patty and throw it on a grill pan or skillet over medium to medium-low heat. Not too hot or the burger will smoke somethin’ silly.Allow it to cook about 3 minutes, then use a spatula to rotate it 45 degrees. Continue cooking it for 3 to 4 minutes. Rotating it will cause lovely little grill marks on the burger. Flip patty and cook other side.

With tongs, add a heapin helpin’ of the gloriously delicious onions to the top of the patty.Immediately add a nice helping of crumbled blue cheese

While the burger is finishing cooking, slather the spicy mayo on both halves of the Kaiser roll. Now just grab a nice handful of greens and plop them on the top.

Ranch Chicken

I got this recipe from the Pioneer Woman. I love her recipes, but beware nothing she makes is low fat.

Boneless, Skinless Chicken Breasts
Thick cut bacon
Bacon grease
Dijon Mustard
Lemon juice
Crushed Red Pepper (optional)
Sharp Cheddar Cheese
Canola oil

To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.
Whisk it together until smooth.

Next, rinse the chicken breasts under cool water and pat them dry.

We’re going to pound the chicken breasts so they have a more uniform thickness, which means they’ll cook more evenly and won’t be dry around the edges.

Place one chicken breast between two sheets of waxed paper…Lightly pat the waxed paper so it adheres to the chicken. With a mallet or a rolling pin (you can also use a heavy can!) lightly pound the chicken breast so that the thickness is uniform. By the time it all evens up, it’s usually around 1/2 to 3/4″ thick.

Also, if the chicken breasts are overly huge, I often cut them in half just to create more manageable (and kid-friendly) pieces.

Next, just add all the chicken to the bowl with the marinade. You’ll want to cover this with plastic wrap and let it marinate in the fridge for at least an hour—usually I let it go about 2 to 3 hours.

While the chicken is marinating, go ahead and fry up some bacon: any kind of bacon will do; just keep in mind that the bacon will eventually go into the oven, so you don’t want to get it too crisp in the skillet.

Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, it’ll get too smoky.

When you’re ready to prepare the chicken, preheat the oven to 400 degrees.

Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Don’t overcrowd the skillet—just 3 pieces is usually enough.

Watch the chicken, and when it starts to get brown/black on one side…Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes.

Repeat with all the chicken breasts, then set them on a large baking sheet. If you look a little closer, you’ll notice the chicken is definitely not fully cooked.

Go ahead and throw the pan of chicken into the hot oven for about ten minutes to continue cooking. Then remove the pan from the over and lay a couple of bacon slices over each chicken breast.

Next, grab some grated sharp cheddar and sprinkle it over the top as generously as you’d like.

Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling.

Then serve immediately…

Monday, February 23, 2009

Fruit Dip

1 block of Cream Cheese
1 (8oz) Cool Whip
1 can Sweetened Condensed Milk

Whip together and serve with fresh fruit.

Tuesday, February 3, 2009

Utah Funeral Potatoes

1 2lb package hash brown
1/4 cup melted butter
1/4 teaspoon salt
1/2 cup chopped onion
2 cups of sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/2 cups of cheddar cheese
2 cups crushed corn flakes

Mix all together, pour into a greased 9x13 casserole dish. Add extra cheddare cheese to top or crushed corn flakes. Bake at 350 for 1 hour.

Stuffed Mushrooms

8 oz Cream Cheese

Brown sausage. Add cream cheese. De-core mushrooms and add filling. Bake at 400 degrees until brown.

Monday, January 19, 2009


3/4 cups flour
2 tsp sugar
2 large eggs, lightly beaten
1 cup Milk
1 Tbsp butter, melted

sliced strawberries
Cool Whip

To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.

Monday, January 5, 2009

Corn Salsa

1 can Black Beans (drained)
16 oz of corn (frozen or canned)
1 green pepper (chopped)
1 red pepper (chopped)
1 cucumber (peeled & chopped)
1 avocado (chopped)
1 small bottle of Zesty Italian Dressing.
1 bunch of cilantro (chopped to taste)

Mix and refrigerate 1 hour.

Poppy Seed Chicken

1 can cream of chicken soup
4 chicken breasts cooked and cut into bite size pieces
1 pint sour cream
2 cups ritz crackers, crushed
1/2 cup butter, melted
1 Tbs. poppy seeds
Cooked rice

In a bowl mix sour cream and soup. Add the cooked chicken pieces. Transfer to a greased 9x13 dish. Mix crackers, butter, and puppy seeds. Sprinkle evenly over chicken mixture. Bake at 325 for 20 minutes. Serve over hot rice.

Marboro Man Sandwich

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rollsButter, man
Lawry’s Seasoned Salt
Worcestershire Sauce

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Recipe from the Pioneer Woman Cooks

Beef Enchiladas

1 can mild RED enchilada sauce
1 pound ground beef
1 pkg. shredded mexican blend cheese
8 flour tortillas
garlic salt
onion powder
sour cream, lettuce, & tomatoes (if desired)

Fry up beef in a pan on med. heat. Season with garlic salt & onion powder while cooking. Drain fat. Preheat oven to 35o degrees. In a glass 9x13 pan, put 1/3 sauce in bottom so tortillas won't stick. Mix 1/3 of sauce with the meat, and save the rest for later. Put a couple spoonfuls of meat mixture in each tortilla and layer cheese on top of the meat. Roll up and place seam down in pan. When all tortillas are filled and rolled, pour remaining sauce over the top of all evenly, and sprinkle remaining cheese over all. bake in oven for 15 min or until heated through and bubbly. Serve with sour cream, chopped tomatoes and lettuce on top if desired.

Thursday, January 1, 2009

Chicken Ole!


10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)
In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.