Buttered Snowmen

Classic Spritz Cookies

Made: December 15, 2011

Ingredients:

- 1 1/2 cups butter (3 sticks); softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/2 cups flour
- Colored sugar/sprinkles (optional)

Directions:

- Preheat oven to 375F.
- In a large mixing bowl, beat butter and sugar on medium speed until creamy (3 minutes)
- Add egg and vanilla; beat well
- Add flour, mix on low speed just until blended (dough will be soft; do not refrigerate)
- Fill cookie press with dough (you should already have the disk you want in place)
- Press onto cookie sheet 1 inch apart
- Bake for 10-12 minutes or until edges are light golden brown
- Cool cookies for 2 minutes on cookie sheet before moving to a cooling rack.

My butter was so soft, I had to scrape it off the wrapper. :x But it mixed very easily. The dough tasted odd before I baked it, but once it came out of the oven ... they melted in your mouth! :D I'm very pleased with how they came out. And as you can tell from my picture, they didn't last very long :) They remind me of when my Mom-Mom used to make them for us <3

(Recipe from: Pampered Chef)

Different kind of Pumpkin

Apple Butter Pumpkin Pie

Made: November 23, 2011

Ingredients
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs; slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-in pie shell

Directions
- Preheat oven to 425 F
- Combine apple butter, pumpkin, brown sugar, salt & spices in a bowl
- Stir in eggs
- Gradually stir in milk, mixing well
- Pour mixture into pie shell
- Bake for 40 minutes or until set

I used a Graham Cracker crust (pre-made) as the last time I made my own crust, it didn't come out too great and I didn't want any mishaps. But I think I'm going to use a normal pie crust next time. It didn't fit with the pie like I thought it would. But for once, my filling actually filled the pie and I didn't have any left over :D

I had a big can of pumpkin (all they had left at any store; oops!) so I froze the rest in a bag. Good to know it will remain good for 12-18 months frozen :D Now I don't have to worry about having too much pumpkin! (Just don't freeze in the can!)

(Recipe from: Food Network)

Orange Potoatoes and marshmallows

Sweet Potato Casserole

Made: November 24, 2011

Ingredients
Sweet Potatoes
- 1 stick butter (cut into 1in chunks)
- 6-8 sweet potatoes (peeled & cubed)
- 1 cup packed light brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water

Topping
- 1 egg white, lightly beaten
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- pinch of pepper
- 2 cups pecan halves (or 4 cups mini marshmallow)

Directions
Sweet Potatoes
- Melt butter in a large dutch oven over medium-high heat.
- Add the sweet potatoes, brown sugar, salt, pepper & water, bring to a simmer
- Reduce the head to medium-low, cover and cook, stirring often, until the sweet potatoes are tender (45-60 minutes)
- Remove the lid and bring the sauce to a rapid simmer over medium-high heat
- Continue to simmer until the sauce has reduced to a glaze (7-10 minutes)

Topping
- Mix all the ingredients for the topping together in a medium bowl.

Casserole
- Preheat the oven to 450 F
- Pour potato mixture into a 13x9in baking dish
- Spread the topping over the potatoes
- Bake until the pecans are toasted and crisp; 10-15 minutes (or until the marshmallows are golden; 5 minutes)

I did this differently. I boiled the sweet potatoes in a pot and then mashed them after they were tender enough. I drained all the water, mashed them and then added the rest of the needed ingredients. As for the topping, it didn't spread as I wanted, so it looks a little uneven. But it was super delish!

(Recipe from: Best American Side Dishes)

Sweet Stuffing

Apple-Cranberry Stuffing

Made: November 24, 2011

Ingredients
- 1 stick butter
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced apple
- 2 cups dried cranberries
- 1 tablespoon sage
- 1 tablespoon thyme
- 3 cups turkey stock
- 2 eggs
- 1/4 cup parsley
- 2 cups cubed stuffing
- salt
- pepper
- spreadable butter

Directions
- Preheat oven to 375 F
- Melt butter in a large skillet over medium heat
- Add onions, celery, apple & dried cranberry, sage, time, salt & pepper
- Cook for 5 minutes
- Add broth and bring to a simmer
- Beat eggs with parsley in large bowl; add in stuffing.
- Pour vegetable mixture over top and toss/mix.
- Transfer to buttered baking dish & dot with butter
- Cover and bake for 30 minutes, uncover and bake 30 more minutes until golden.

The only difference I did was to exclude the onions. :D Everyone enjoyed this one so much, I didn't have any leftovers :(

 I did have to cook this one backwards. I put the stuffing in the pan with the veggies as my bowl wasn't big enough to hold everything. But I feel like I could mix it easier that way too :)

(Recipe from: Food Network)

Lemon-y goodness

Lemon Chicken Stroganoff

Made: October 26, 2011

Ingredients
- 1 box Hamburger Helper stroganoff
- 2 cups milk
- 1/2 cup hot water
- 2 tablespoons lemon juice
- 1/2 teaspoon dried dill weed
- 1 bag (12 oz) frozen broccoli cuts, thawed
- 2 cups cut-up cooked chicken

Directions
- In 10-inch nonstick skillet, mix uncooked noodles and sauce mix, milk, hot water, lemon juice and dill weed
- Heat to boiling, stirring occasionally
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until noodles are tender
- Stir in broccoli and chicken; cook 2 to 3 minutes longer or until broccoli and chicken are hot
- Remove from heat
- Cover; let stand 5 minutes

The main differences I did this time was the veggies. We still had some fresh asparagus, so I used that instead of frozen broccoli. :) I also added some lemon zest to add in some extra lemon flavor :D It got yums all around and I liked this better than normal stroganoff. Enjoy!

(Recipe from: Pillsbury)

Creamy Tomatoes & Crab Soup

Zesty Tomato Crab Bisque

Made: October 2, 2011

Ingredients:
- 2 cans (19 oz each) Progresso Vegetable Classics hearty tomato soup
- 1 can (7 oz) Old El Paso chopped green chilies
- 1 cup whipping cream
- 1 teaspoon seafood seasoning
- 3/4 cup chopped cooked crabmeat
- Fresh thyme sprigs, if desired

Directions:
- In a 3-quart saucepan, heat soup and chilies to boiling over medium heat
- Reduce head to low
- Beat in cream and seasoning with whisk until blended
- Cook just until hot; do not boil
- Stir in crabmeat
- Ladle soup into individual small mugs
- Top each serving with thyme

I used about 1/2 of the recipe. A family of 3 doesn't really need 12 servings. But having it as a smaller size made it full of crabmeat! So it was worth it. :)

I didn't use chilies, I had some salsa verde, so I added in a teaspoon of that for a kick along with the Old Bay seasoning. I also didn't serve it with thyme as Rob's serving would be the only one with it. But it came out nice and creamy. I thought it had a nice flavor. :)

(Recipe from: Pillsbury)

Chinese Crab

Tropical Crab Rangoon Appetizers

Made: October 2, 2011

Ingredients:
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 package (8 oz) cream cheese, softened
- 1/4 cup mayonnaise or salad dressing
- 1/2 teaspoon Chinese hot mustard, if desired
- 1/4 teaspoon garlic salt
- 1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
- 1 can (6 oz) lump crabmeat, drained
- 1/4 cup pineapple ice cream topping
- 2 cups shredded Monterey Jack cheese
- 4 medium green onions, chopped

Directions:
- Heat oven to 400°F
- Prep cooking sheet
- Unroll pizza crust dough on cookie sheet; press dough into 17x12-inch rectangle
- Bake 7 to 9 minutes or just until crust is light golden brown
- Meanwhile in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth
- Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible
- Spread crabmeat mixture over partially baked crust to within 1 inch of edges
- Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly
- Sprinkle with Monterey Jack cheese and onions
- Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown
- Cool 5 to 10 minutes before cutting

I made mine a bit different. When I opened my pizza dough, it stuck to the sides and was uncooperative ... and then broke in 1,000 different pieces. So I ended up using crescent rolls instead. I still had some issues. I broke those trying to lay them out. Then I had the worse time getting them off the foil even though I lightly sprayed that (just in case).

Rob eats everything, but the ladies in the family do not. So I didn't use water chestnuts, pineapple ice cream topping or the green onions. And then I forgot to add the cheese. :x But it still came out super yummy and reminded me of the ones we get from the Chinese take out place, just deconstructed. :) I'm sure this would be a yummy crab dip as well.

(Recipe from: Pillsbury)

Crabs in the oven

Baked Maryland Lump Crab Cakes

Made: September 29, 2011

Ingredients
- 1/4 cup bread crumbs
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/8 teaspoon black pepper
- 2 teaspoons seafood seasoning (Old Bay)
- 1 tablespoon mayonnaise
- 2 tablespoons butter; melted
- 1 teaspoon Worcestershire sauce
- 3/4 cup cholesterol-free egg product
- 1 pound lump crab meat

Directions
- Preheat oven to 375 F
- Grease/Prep baking sheet
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper & seafood seasoning; set aside
- Stir together mayonnaise, butter, Worcestershire & egg product until smooth
- Fold in crab meat
- Fold in bread crumb mixture until well blended
- Shape mixture into 12 crab cakes (about 3/4 inch thick) & place on prepared baking sheet
- Bake for 15 minutes; turn the crab cakes over and bake for an additional 10 minutes; until nicely browned

It's definitely been awhile :)

I didn't want to fry the crab cakes as my Granny has horrible acid reflux and I didn't want to mess with the broiler option of the oven as I spent too much time picking all the crab meat (it was the never ending bag!) so I found a recipe to bake them. I think they turned out nicely :D A slight crunch on the outside, but completely moist on the inside.

I didn't use the exact measurements. I had about 3 cups of crab meat from the crabs I picked, so I used about a cup's worth of the bin. I used 2 tablespoons of mayo and 2 teaspoons of Worcestershire sauce and an extra teaspoon of old bay. Instead of mustard powder, I used a squirt of Dijon mustard in the mayo mixture instead & I used 1 egg (white & yolk). :) Enjoy!

(Recipe from: allrecipes)

Cheesy Skillet

Cheesy Tomato-Chicken Skillet

Made: August 27, 2011

Ingredients:

- 2 cups uncooked pasta nuggets or radiatore
- 3/4 pounds chicken breast strips for stir-fry
- 1can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 chopped plum (Roma) tomatoes (4-5 medium)
- 1/2 cup milk
- 1 cup shredded mozzarella cheese (4 oz)

Directions:

- Cook pasta as directed on package.
- Drain & cover to keep warm
- Heat non-stick skillet over medium-high heat.
- Add chicken; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.
- Reduce heat to medium, stir in soup, tomatoes, milk & basil.
- Stir in cooked pasta.
- Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated.
- Sprinkle with cheese; remove from heat.
- Cover, let stand until cheese is melted (2-3 minutes)

I did a couple of things differently. I used elbow macaroni instead of the nuggets/radiatore pasta and I used normal sized tomatoes. I also sprinkled with Basil in afterward as my Mom and Granny don't care for it. However, next time I may add corn into the mix. :) I thought it came out well. I also chopped the chicken into cube like pieces to cook better as my main fear is serving raw chicken. :( But it came out perfectly :D

(Recipe from: Pillsbury)

A modern touch to fried chicken

Buttermilk pan-fried chicken

Made: August 18, 2011

Ingredients
- 3 boneless, skinless chicken breast halves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- pinch of cayenne pepper
- 1 cup flour
- 3 tablespoons oil

Directions
- Preheat the oven to 400 F
- Coat a baking sheet with cooking spray
- Season both sides of the chicken 1/2 teaspoon of the salt and 1/8 teaspoon pepper
- Stir together the buttermilk and egg in a shallow dish
- Combine the flour with the cayenne and the remaining 1/2 teaspoon salt and 1/8 pepper
- Heat the oil in a large skillet over medium high heat
- Dip the chicken in the buttermilk mixture and then coat in the seasoned flour
- Carefully place the chicken in the hot oil
- Cook for 2 minutes on each side
- Remove from the pan and place on the baking sheet
- Bake until cooked through but still juice (155 F); 6-8 minutes depending on the thickness of the chicken
- Drain on a paper towel lined plate

I have to work on my breading and frying, but these turned out pretty well for my 2nd attempt at fried chicken. :D I thought the buttermilk made them super creamy and moist, but the breading kept on coming off when I was flipping the chicken and moving it into the pan. :/ But overall, I was concerned about the doneness of the chicken. My first piece was still pink on the inside and I didn't think that it would cook all the way through in the couple minutes in the oven.

So I put it back in the pan for an extra 2 minutes per side and it seemed to work out better with the doneness throughout the chicken breast. I also cooked them in the oven for 10 minutes to make sure. They were still nice and juicy and perfectly done in the middle! :D

(Recipe from: Modern Hospitality)

Smashed potaotes

Creamy mashed potatoes

Made: August 18, 2011

Ingredients
- 3 large baking potatoes
- salt
- 1 teaspoon unsalted butter
- 1 stick unsalted butter; melted
- 3/4 cup cream
- pepper

Directions
- Peel the potatoes and cute into 10inch cubes
- Combine the potatoes and water to cover by 1 inch in a large saucepan
- Add 1/2 teaspoon salt and the 1 teaspoon butter to the water
- Bring to a biol, then immediately reduce to a gentle simmer.
- Cook until the potato cubes are fork tender (20-25 min)
- While the potatoes are cooking, heat the cream over medium heat until warmed through (not boiling)
- Drain the potatoes
- Use a food mill or ricer to cream the potatoes into a bowl.
- Stir in the melted butter
- Then stir in the cream (add more cream if you desire a thinner consistency)
- Season with salt & pepper to taste

I used 4 potatoes, but they came out so creamy I can't wait to make them again. I think they needed a tad more butter but they were quite delish as is. :D And they were so soft, my masher barely had any work to do. :)

(Recipe from: Modern Hospitality)

Sufferin' succotash!

Creole Succotash

Made: August 18, 2011

Ingredients
- 1/2 cup fresh slices (1/2 in thick)
- 2 teaspoons unsalted butter
- 1 tablespoon oil
- 1 cup fresh or frozen lima beans
- 1/2 cup corn kernels
- 1/2 cup diced yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon black better
- 15 grape tomatoes, halved
- Salt & ground pepper

Directions
- Bring a small pot of water to a boil
- Boil the okra sliced for 1 minute.
- Drain & rinse the slime off the okra.
- Bring more water to a boil in the pot & repeat the boiling and rinsing process; set aside.
- Melt the butter in the oil in a large skillet over medium heat.
- Add the lima beans, corn, onion, garlic, okra & pepper to the pan & cook, stirring occasionally, until the onion is translucent & the beans are tender (5 min)
- Add the tomatoes and cook for 1 minute to heat through.
- Season to taste with salt & pepper.

I didn't use okra or the garlic. Rob is the only one who eats that, so I used lima beans, corn & onions only. I didn't feel like I cooked the lima beans enough, but they did give a crunchy contrast instead. :D I also used Roma tomatoes since I love the taste of them. They're bigger than the grape, but also gave it the extra flavor. :) I do have to limit the onion flavor, it's all I smelled when I cooked it.

(Recipe from: Modern Hospitality)

Salty Birthday

Parmesan & Garlic Potato chips

Made: August 16, 2011

Ingredients

- Oil (for frying)
- 3 Potatoes
- 2 tablespoons grated parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped parsley leaves
- 1/4 teaspoon ground black pepper

Directions

- In a deep dryer filled halfway with oil, heat the oil to 350 F
- Slice potatoes using a mandolin into thin slices
- In a bowl, mix together the cheese, garlic powder, parsley & black pepper.
- Add a small amount of the sliced potatoes at a time into the oil.
- Fry until they are golden brown (2 minutes)
- Drain the chips on a paper towel lined plate.
- Once drained immediately add the Parmesan mixture.

Cathy isn't one for sweets; so for her birthday I attempted a salty treat for her instead :)

I didn't really follow the exact measurements for the cheese mixture. I went by taste to see if it's overpowering but enough to cover the amount of chips I wanted to make. I also didn't feel like digging out the fryer; so I used a frying pan with a thin layer of oil. My first batch was extremely soggy, but the taste was good; so I knew I had the coating down. (I also added a dash of garlic salt). I'm not 100% pleased with these ... so I do plan to try again. But the 2nd time will be with a different kind of equipment that requires minimum oil. So we'll see :D

(Recipe from: Food Network)

Sloppy Caserole

Sloppy Joe Casserole

Made: July 20, 2011

I love sloppy joe, but I wanted to try it in a different way. I saw this recipe and I just had to try it!

Ingredients

- 1 pound ground beef; cooked & drained
- 1 can (15.5oz) sloppy joe sauce
- 1 can Pillsbury refrigerated original breadsticks
- 1/2 cup shredded cheddar cheese

Directions

- Heat oven to 375 F
- In a medium nonstick skillet, mix beef & sloppy joe sauce; heat to boil stirring occasionally
- Meanwhile, unroll breadstick dough, separate (should be 12 breadsticks)
- Pour beef mixture into ungreased 12x8in glass baking dish
- Place dough pieces on top in a single layer
- Bake uncovered for 13 minutes
- Sprinkle with cheese; bake for 2 more minutes

I used 3/4 cup of cheese (an entire small packet) and I feel like I could've used more for more of an even coating overtop the breadsticks. But I think it had just enough cheesy flavor overall. :)

(Recipe used: Pillsbury)

Special Brownies

Flour-Free Brownies

Made: June 29, 2011

I always feel bad since Jeanie can't have anything containing Gluten. :( Most of the stuff we have at our bowling league parties contains just that. So, for her birthday, I experiment with flour-free things :)

Ingredients

- 1 1/2 cup chocolate chips
- 6 large eggs; separated (keep both whites & yolks)
- 1/2 cup sugar
- 6 tablespoons butter

Directions

- Preheat oven to 275 F
- Place butter & chocolate in a large glass bowl and microwave in 30 minute intervals until completely melted (took me about 6 cycles)
- Cool slightly
- Whisk in egg yolks.
- In another bowl, add eggs whites and mix with a hand mixer until soft peaks form, about 3-5 minutes.
- Gradually add sugar, beat until soft and fluffy
- Mix in 1/4 of egg mixture & stir well
- Fold in the rest of the eggs whites until mixed.
- Bake for 50-55 minutes

I didn't have a hand mixer when I made these the first time, and it turned out slightly better than they did this time around. I guess I'll have to experiment with this some more!

(Recipe used: unknown)

S'ghetti in the oven

Baked Spaghetti

Made: June 27, 2011

I love spaghetti and wanted to try something new. While flipping through a cookbook I saw something with olives on top. I can't pass up the olives!

Ingredients

- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (4 oz) mushroom stems & pieces, drained
- 1 can (2 1/4 oz) sliced black olives; drained
- 2 teaspoons dried oregano
- 1 pound cooked ground beef
- 12 oz spaghetti; cooked & drained
- 2 cups (8 oz) shredded cheddar cheese
- 1 can condensed cream of mushroom soup; undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan cheese

Directions

(Cook spaghetti & ground beef)
- In a large skillet, saute onion & green pepper in better until tender.
- Add tomatoes, mushrooms, olives & oregano.
- Add ground beef; simmer uncovered for 10 minutes.
- Place half of the spaghetti in a greased 13x9x2in baking dish.
- Top with half of the vegetable mixture.
- Sprinkle with 1 cup of cheddar cheese.
- Repeat layers (spaghetti, veggies, cheese)
- Mix the soup and water until smooth; pour over casserole.
- Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350 F for 30-35 minutes or until heated through.

Garnished with a sprinkling of Parmesan cheese

I didn't have enough oregano, so I used some Ms Dash seasoning. I think it turned out really good. :D It was really cheesy and the spaghetti was nice and soft; not over or under cooked. :) I should've added a touch more sugar on the tomatoes; but overall I was quite pleased with the dish. :)

It was harder to make in one dish though; I made Granny a portion with only ground beef, tomatoes & cheese with the spaghetti. So it looked a little odd while cooking. But I think it turned out great. :D

(Recipe used: Taste of Home)

Pasta & Beans & Tomatoes ... Oh My!

Penne Pasta with Beans & Tomatoes

Made: June 17, 2011

Ingredients:

- 4 oz fresh green beans
- 4 oz penne pasta (1-2 cups)
- 1/3 cup chopped onion
- 2 tablespoons olive oil
- 3-4 ripe Roma tomatoes; chopped
- 1/2 cup dry white wine
- 2 tablespoons shredded Parmesan cheese
- Salt & Pepper

Directions:

- Wash beans. Remove ends and strings.
- Cut beans into 1-inch pieces
- Cook beans and pasta in lightly salted boiling water for 14 minutes (or until pasta is tender)
- Drain beans and pasta; set aside.
- Cook onion in oil in a medium saucepan for 2-3 minutes or until onion is tender.
- Add the tomatoes and wine to the saucepan. Cook and stir for 2 minutes.
- Toss in the beans,pasta and Parmesan cheese.
- Serve immediately. Sprinkle with extra cheese if needed

I think this turned out pretty yummy. :) I shredded fresh Parmesan cheese from a wedge and I think the extra sprinkle afterward gave it a good flavor profile. I also sprinkled the onion with garlic salt and garlic powder as I roasted them in the oil. It smelled good! :) Enjoy!

(Recipe from: Shine! @ Yahoo!)

Just the perfect bite

Brownie Bites

Made: June 7, 2011

I wanted to try something new ... so I opted for bite sized brownies instead of squares.

Ingredients

- Your favorite brownie mix or recipe
- Mini cupcake/muffin baking pan
- Cooking spray/grease for the pan

Directions

- Preheat oven to 350 F
- Prepare your batter as you normally would
- Make sure the pan is nicely sprayed so they won't stick to the bottom of the holes
- Put enough batter in to fill each of the molds 1/2 way
- Bake for 15-18 minutes or until a knife comes out clean

:D I made these for Ms Marge's birthday this past week and she seemed to enjoy them! 1-2 bites where the outside is flaky and the inside is gooey. :) Perfect!

Do you like cabbage?

"Skinny Soup"

Made: May 20, 2011

Pop made a ton of things when both me and my Mom were growing up. Her favorite was called Skinny Soup. It apparently has about 5-10 calories a serving and a full serving of veggies. It's really pretty good, but I do love cabbage. :)

Ingredients

- 15 oz can of tomato sauce
- 12 oz can of tomato paste
- 16 oz can of diced tomatoes
- 4 cups water
- 4 beef bullion cubes
- 1 head of cabbage, chopped/diced into small cubes/squares

Directions

- Put all ingredients into a pot
- Simmer for about 1 1/2 hours until cabbage is tender
- Enjoy!

You can add other veggies if you wish, but Mom's way is just cabbage. I also added a couple cans of water while getting the rest of the paste and sauce out of the cans. Plus a dash of salt, pepper & some sugar to cut the acid and can taste of the tomatoes. :)

Ramen Noodles & Beef

Easy Beef & Noodle dinner

Made: May 12, 2011

I wanted to make something with ground beef ... It's one of my favorite ingredients to use. I don't know why, but I just love cooking it. :D So I saw this recipe and thought it was quite easy and very delish. So I tried it out!

Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 cups Muir Glen organic diced tomatoes with Italian herbs (2 14.5 oz cans)
- 1 cup water
- 1 teaspoon dried Italian seasoning
- 1 package (3 oz) beef-flavored ramen noodle soup mix
- 1 1/2 cups Green Giant Valley Fresh Steamers frozen green beans

Directions
- In a 12in nonstick skillet, cook beef & onions over medium heat, until beef is thoroughly cooked; drain.
- Add tomatoes, water, Italian seasoning & seasoning pack from soup mix; mix well.
- Heat to boiling.
- Break up noodles; stir in noodles & beans.
- Bring to boil.
- Reduce heat to low, cover & simmer for 5 minutes, or until noodles & beans are tender.

I never heard of the "Muir Glen" brand of organic veggies; so I told Rob to use his best judgment while shopping. I used Del Monte diced tomatoes with herbs. :) I also substituted frozen corn instead of green beans (and they were normal Giant brand) since Mom had green beans for lunch and I wanted to use some of the stuff we already had home. I had to add a dash of sugar to the tomatoes to reduce the amount of acid; so it was a pretty sweet dish with that and the corn. It got good reviews all around and seconds. :D

(Recipe used: Pillsbury)

Cheesy and pineappley goodness

Pineapple-Black Bean Enchiladas

Made: May 10, 2011

I've always wanted to make something other than soup and tacos; so I saw this recipe in my e-mail and it sounded really yummy! So I decided to take a chance :)

Ingredients

- 2 teaspoons vegetable oil
- 1 large yellow onion, chopped (about 1 cup)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 can (20 oz) pineapple tidbits in juice, drained (keep 1/3 juice on reserve)
- 1 can (15 oz) Progresso black beans, drained & rinsed
- 1 can (4.5 oz) Old El Paso chopped green chiles
- 1 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 3 cups shredded cheddar cheese
- 1 can (10 oz) Old El Paso mild enchilada sauce
- 8 whole wheat flour tortillas (8 or 9 in)
- 1/3 cup sour crean
- 8 teaspoons chopped fresh cilantro

Directions

- Preheat oven to 350 F
- Spray 13x9 in baking dish with cooking spray
- In 12in non-stick skillet, heat oil over medium heat; add onion and bell pepper - cook 4-5 minutes or until softened.
- Stir in pineapple, beans, green chiles & salt; cook & stir until thoroughly heated - remove from heat.
- Stir in 1/2 cup cilantro & 2 cups of the cheese
- Spoon & spread 1 tablesppon enchilada suace onto each tortilla.
- Spoon about 3/4 cup vegetable mixture over sauce on each.
- Roll up tortilla; place seam side down in baking dish.
- In small bowl, mix reserved 1/3 cup pineapple juice & remaining enchilada sauce; pour over entire surface of enchiladas in dish.
- Sprint with remaining 1 cup cheese.
- Spray sheet of foil with cooking spray (large enough to cover the dish); place sprayed side down over baking dish & seal tightly.
- Bake 35-40 min; removing foil during last 5-10 minutes of baking until cheese is melted & sauce is bubbly.
- Top each baked enchilada with 1 tablespoon south cream & 1 teaspoon cilantro.

I overstuffed & the first one is always the hardest to get out!

I edited the recipe a smidgen since Mom isn't a big fan of cilantro; so I didn't add any at all. Also, I used Giant brand black beans. :) Side note; if you can't find tidbit sized pineapple ... used crushed. Cubed/Sliced was too big and hard to chop down for me. :/ Other than that, it was a quite delish dish :D

Two for the price of one

Marble cake

Made: May 6, 2011

For the final week of the Friday Night Doubles league, I wanted to make something. Since I can't decide what to make and like to please the masses; I picked a marble cake. Best of both worlds. :D

Ingredients

- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter; softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons unsweetened cocoa powder

Directions

- Preheat oven to 350 F
- Grease and flour baking pan
- Place flour, baking powder, salt, sugar, butter, eggs, vanilla and milk into a mixing bowl
- Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth
- Reserve 3/4 cup of the batter; pour the remainder into the pan.
- Stir cocoa into the 3/4 cup reserved batter.
- Drop by spoonfuls over top of white batter.
- Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake for 30-35 minutes, until toothpick comes out clean.

 I used a 9inx13in rectangle baking pan; the recipe called for a 9in round pan. This was a fairly easy cake to make :) I'm very pleased with the outcome! :D You don't have to icing the cake, but I did half to have some variation for people today. :)

(Recipe used: allrecipes)

Such a ham

Ham Salad/Spread

Made: May 2, 2011

Mom and I love Ham Salad, but it's always so pricey for a little pound. So with leftover chunks from a ham we had previously made the week before for "Our Easter Ham" (which had a nice -homemade- honey mustard type glaze), I used that to make this. :D

Ingredients

- 3 cups ground fully cooked ham
- 1 hard-cooked egg, chopped
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 2 teaspoons sweet pickle relish
- 3/4 cup mayonnaise
- 1 tablespoon prepared mustard
Assorted crackers

Directions

- In a bowl, combine the first five ingredients
- Combine mayonnaise and mustard.
- Add mayo/mustard to ham mixture.
- Mix well
- Refrigerate until serving.
- Serve with crackers

I didn't follow this recipe much at all. Mom isn't fond of the egg in this. And we didn't really care for the celery or onion. I used a lot more than just 2 teaspoons of relish as well. :) I also had a lot more than just 3 cups of ground ham. :D I had fun with Mom's meat grinder and made at least 6 cups? I didn't measure. I then went to town with taste. In the bowl with the ham, I added 1 1/4 cup of mayo, a good 3 squirts of mustard and enough relish to coat nicely. Mixed it all up together and mushed it. I think it tastes really good and you can tell I made it from a ham shank as our glaze was in corporated inside the mixture as well :)

As for serving, I love it on crackers, bread or by itself. :)

(Recipe used: Allrecipes.com)

Chicken & Cereal

Cap'n Crunch Chicken

Made: April 25, 2011

So I've been wanting to make a sweet savory dish for awhile. Cap'n Crunch is one of my favorite cereals (Crunch Berries really) and this recipe sounded delish! Plus, I never fried chicken before. :)

Ingredients
- 2 cups crushed Cap'n Crunch Cereal
- 1 1/2 cups crushed cornflakes
- 1 egg
- 1 cup milk
- 1 cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 pounds boneless, skinless chicken breasts, cut into strips
- Vegetable oil (frying)

Directions
- Heat the oil in a large, heavy skillet to 325 F; about 1 inch high
- Combine the cereals in a large bowl.
- Beat the egg with the milk and set aside.
- Stir together the flour, onion & garlic powders & pepper; set aside.
- Dip the chicken strips into the seasoned flour; coat well & shake off excess flour.
- Dip into the egg mixture; coat well.
- Dip into the cereal mixture; coat well.
- Drop coated chicken tenders carefully into oil and fry until golden brown and cooked through (3-5 min)
- Flip the chicken and repeat.
- Drain on paper towels and serve.

I used pre-cut slices ... made my life so much easier! But I had a lot of coating mixes leftover. :x Since I'm not a huge fan of corn flakes, I used Special K Red Berries cereal (without the big berries) since I still had some left and I didn't want to buy a box of cereal that I didn't really want to eat by itself :) I think the extra sweetness of the strawberry flavor made it even better! I did have a slight boo-boo with my first strip. The oil was too hot and I left it on one side a little too long, but it didn't taste burnt at all. Just extra crispy! After turning down my oil and flipping them after roughly two minutes, I was able to get the golden brown I wanted. :D

(Recipe from: Secret restaurant recipes)

An attempt to roll a cake

Cake roll with berries

Made April 23/24, 2011

For Easter, I decided to be adventurous and attempt a cake roll. They always look so pretty in the stores. I found a decent recipe and took a chance. Unfortunately, I didn't completely succeed and my cake broke on one side. I also had quite a few issues along the way as well. :/ But you learn from mistakes and mishaps ... so when I attempt again, I hope it comes out better :)

Ingredients

Cake:

- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Powdered sugar

Filling/Frosting:
- 1/2 cup flour
- 1 cup milk
- 1/2 cup butter (softened)
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

Directions

- Line a greased 15in x 10in baking pan with wax paper and grease the paper; set aside.
- Preheat oven to 375 F
- In a large bowl, beat eggs on high speed for 3 minutes.
- Gradually add sugar, beating until mixture becomes thick and lemon colored.
- Beat in water and vanilla.
- Combine the flour, baking powder and salt & fold into egg mixture until no dry ingredients are seen.
- Spread batter into prepared pan.
- Bake for 12-15 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Invert onto a kitchen towel dusted with powdered sugar & gently peel off the wax paper.
- Roll up cake in the towel jelly-roll style, starting with the short side.
- Cool completely on a wire rack.

- For the filling - combine the flour & milk in a small saucepan until smooth.
- Cook and stir over medium heat until mixture comes to a boil; cook and stir 2 minutes more.
- Transfer to a bowl; press wax paper onto surface of mixture.
- Cool completely.
- In a large bowl, cream the butter, shortening and sugar until light and fluffy.
- Beat in vanilla and salt.
- Gradually beat in milk mixture; beat for 5 minutes or until filling is light and fluffy.

- Unroll cake; spread filling over cake to within 1/2 in of edges.
- Roll up again, seam side should be face down.
- Refrigerate cake for 1 hour before serving.

Ready for serving

I seemed to have an issue with the towel and the rolling where parts of my cake stuck to the towel itself. So even though I thought I put a lot of powdered sugar on the towel, it didn't seem to help. Reading other cake roll recipes, they used wax paper or parchment paper instead; so I'll have to keep that in mind for the next time I try this. I also didn't like the taste of the filling as much; I feel like my flour and milk mixture didn't turn out like the book wanted. So I added in some puraied strawberries and the icing had more of a light flavor. Since my cake fell apart, I put the icing on top of my cake as well; you don't have to. It was just something that was a last minute thing for me. I also topped it with some strawberries for an added decorative touch :D

Even though the cake looked unappealing, the taste was there. So that's all that matters yes? :) Hope you guys had a lovely Easter!

(Recipe used: Taste of home)

Lemony surprise

Lemon Frosted Lemon Cake

Made: April 22, 2011

Ingredents:

Cake:
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 4 eggs (large)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup lemon juice

Frosting:
- 1 cup powdered sugar
- 2 tablespoons lemon juice

Directions:

Cake:
- Preheat oven to 350 F.
- Grease a 9in pan and then line the bottom of the pan with parchment paper.
- In a bowl, beat the butter and sugar until light and fully and pale in color (about 3 minutes)
- Add the eggs one at a time; mixing well after each egg.
- Beat in the vanilla extract and lemon zest.
- Sift together the flour, baking powder and salt.
- Add dry ingredients to the batter along with the lemon juice.
- Mix only until incorporated.
- Pour the batter into the pan, smoothing with a spatual.
- Bake 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool.

Frosting:

- In a bowl, combine the sifted powdered sugar and lemon juice. You want the icing to be thicker than a glaze but still thing enough that it will just run over the sides of the cake.
- Adjust if needed.
- Pour the frosting over the top of the cake, allowing the icing to drip down the sides.
- Let the icing dry before covering and storing.

I didn't use parchment paper ... I didn't think it needed it. I also only cooked the cake for about 35 minutes as the sides were starting to brown. The middle was also clear when I stuck a knife in the middle. :) The icing I made still seemed too thin ... I wanted it to taste lemony and it just never got there for my liking ... so I'll have to play around with that part. :) Enjoy!

(Recipe used: Joy of baking)

Green Velvet Cake

Luck o' the Irish

Made March 18, 2011

Basically, same recipe as the Red Velvet, but with green food coloring. :) It didn't get as green as I would've liked after the baking process, but it was so bright in the mix, I didn't think it would affect it! :( But it still tasted delish! :)

Red Velvet Recipe

Cheesey soup and noodles

Mac & Cheese soup

Made: March 4, 2011

Ingredients:

- Salt
- 4 oz elbow macaroni (about 1 cup)
- Cooking spray
- Ground Pepper
- 1 carrot, cut into 1-in pieces
- 1 stalk celery, cut into 1-in pieces
- 1/4 cup flour
- 3 3/4 cups chicken broth
- 1 1/4 cups milk
- 6 oz shredded cheddar cheese (about 1 1/2 cups)
- 1/4 cup grated Parmesan cheese

Directions:

- Bring a medium saucepan of salted water to a boil.
- Add the macaroni and cook as the label directs; drain. Set aside.
- Mince the shallpots, carrot and celery in a food processor.
- Mist a saucepan with cooking spray, add the vegetables and cook over medium heat until softened (4-5 min)
- Add the flour and cook, stirring - 2 min.
- Gradually stir in the broth and bring to a boil; cook, stirring until thickened (6-7 min). Remove from heat.
- Add the milk, cheese and macaroni and stir until the cheeses melt.
- Season with pepper.

I used both macaroni and shells as the pasta and I used Monetary-Jack cheese in addition to add an extra taste to it. I also just used a mandolin on level 1 thickness (very thin) to dice up the veggies instead; it added a nice texture against the creamy cheese & soft pasta :) But good reviews all around - minus that it was missing something but we couldn't really figure out what. :/

(Recipe from Food Network)

All mixed up soups

"Kimmi's Chicken Tortilla Soup"

Made: January 17, 2011

I mixed up two recipes; so I'll post both and you can make it how you see fit :)

"Chicken Tortilla Soup"

Ingredients:

-  1 pound skinless chicken breasts
- 1 medium onion, finely chopped (1/2 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) Old El Paso® mild enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips

Directions:

- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker.
- Add all remaining ingredients.
- Cover; cook on low heat setting 6 to 7 hours.
- Remove chicken; shred with 2 forks.
- Return to slow cooker; stir well to blend

 "Slow Cooker Chicken Tortilla Soup"

Ingredients:

- 6 boneless skinless chicken thighs (1 1/4 lb)
- 1 medium onion, chopped (1/2 cup)
- 3 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
- 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 3/4 cup salsa verde
- 2 cans (14 oz each) chicken broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tomatoes, seeded, chopped
- Chopped fresh cilantro leaves, if desired

Directions:

- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut
- Stir to break up chicken thighs.
- Stir in tomatoes before serving.
- Garnish with cilantro. 

"Kimmi's Chicken Tortilla Soup"

Ingredients:

- 2 boneless skinless chicken breasts
- 1/4 cup of chopped onion (I used a red onion since we still had one)
- 1 can (10oz) diced tomatoes with green chiles, undrained
- 1 can (10oz) El Paso® mild enchilada sauce
- 1 3/4 cups of chicken brot
- 1 bag (8oz) frozen whole corn
- 1 can black beans; drained & rinsed
- 2 tablespoons salsa verde
- 1 teaspoon ground red pepper (cayenne)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large round soft tortilla cut into roughly 1 inch squares

Directions:

- Put everything into the slow cooker
- Use low heat for 5-7 hours (I cooked it roughly 6 hours)
- Mix throughout the cooking time
- Pull out chicken and shred with fork (I did this around hour 5)
- Top with strips of tortilla and cheese

:) I love this soup. It has awesome flavor, nice texture .. but it's not too overly spicy and hot, but does has some kick to it.

Happy Valentines Day!

Red Velvet Cupcakes

Made: February 14, 2011

Ingredients

Cupcakes:

- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract

Cream Cheese Frosting:

- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish

Instructions

Cupcakes:

- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

- Divide the batter evenly among the cupcake tins about 2/3 filled.
- Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
- Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated.
- Increase the speed to high and mix until very light and fluffy.
- Garnish with chopped pecans and a fresh raspberry or strawberry.

For the first time ever making them, they were a success! :) Everyone enjoyed them. Which makes me happy. With the frosting, I think I put in too much powdered sugar was it was very sweet; 4 cups is a lot. (Almost an entire box!) I have so much left over. I wanted something pink and easy for Valentines Day :D

(Recipe used: Food Network)

Super Bowl Munchies

Pizza in Crescents

Ingredients: 
- Crescent roll dough
- Pizza sauce
- Shredded mozzarella cheese
- Favorite Pizza toppings

Directions:

- Preheat oven to 375°F
- Separate the crescent pieces
- Put pizza sauce on one part of the piece
- Add toppings and cheese
- Fold over and around to make a cute little pouch

** I used Olives for myself, Pepperonis for Rob & Mom just wanted cheese. I had olives ontop of mine so I knew which ones were which :)

My kisses taste like tacos

Ingredients:

- Tortilla shells/taco shells
- Shredded Cheddar cheese or "Taco" cheese
- Lettuce
- Tomatoes
- Sour Cream
- 1lb ground beef
- Taco Seasoning packet

Directions:

- Cook meat until no longer pink; drain
- Add 1 cup water & taco seasoning; cook according to the packet.
- Dice up tomatoes and lettuce
- Make tacos however you  please!

** I had olives on mine. :) (Yea, I love olives <3)

Meatball sliders

 Ingredients:

- 5 Tbsp. canola oil, divided
- 1/2 cup each red bell pepper and red onion,fine dice
- 1 Tbsp. each fresh basil and flat leaf Italian parsley, minced
- 1 tsp. each minced garlic, kosher salt and red chili flakes
- 2 tsp. fresh cracked black pepper
- 25 RITZ Crackers, crushed (about 1 cup)
- 1 1/2 Tbsp. milk
- 1 pound ground beef 80/20
- 1 egg
- 48 RITZ Crackers
- Roasted Red Bell Pepper Aioli
- 12 KRAFT Deli Fresh Provolone Cheese Slices, quartered 

Directions:

Red Bell Pepper Aioli
- IN the bowl of a food processor fitted with steel blade, process 1/2 cup KRAFT Real Mayo Mayonnaise, 1/3 cup chopped roasted red bell pepper and 1 clove garlic, peeled and smashed until thoroughly combined.
- Refrigerate 1 hour.

Meatballs
- In a large nonstick skillet over medium-high heat, heat 2 Tbsp. oil. Add red bell peppers and the red onion. Sauté 4-5 minutes.
- Add the garlic and red chili flakes and cook 1 minute, stirring occasionally. Add the basil, parsley, salt and pepper, stir to combine. Cool.
- Mix cracker crumbs and the milk, set aside.
- In a large bowl, combine the ground beef and the egg. Add the vegetables and the crumb mixture; mix well.
- Form into 1” meatballs. Cover with plastic wrap and press to flatten slightly.
- Heat the remaining oil in same skillet over medium-high heat. Add meatballs in batches and cook until done, turning occasionally. Remove to a paper towel-lined plate.
- Preheat oven to 350°F. Place 48 RITZ on foil-lined baking sheet. Top each with 1 meatball, 1/2 tsp. Roasted Red Bell Pepper Aioli and a piece of cheese. Bake 3-4 minutes or until cheese melts.
- Serve immediately.

**I didn't know I had to make the aioli ahead of time, so I opted it out. Next time, I'm definitely going to try it!

I hope you guys had a yummy spread while you were watching the Super Bowl! (Congrats Packers) <3

Chili with Beef

Hearty Black Bean Chili

Made: January 29, 2011

Ingredients:

1 pound dried black beans
1 pound ground beef
2 boneless skinless chicken breast halves, cubed
3/4 cup chopped onion
3 cups water
1 can (15oz) tomato sauce
1 can (14 1/2oz) diced tomatoes, undrained
1 tablespoon chili powder
2 & 1/4 teaspoons salt
1 & 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Shredded cheddar cheese & thinly sliced green onions - optional

Directions:

- Sort beans & rinse with cold water.
- Place beans in a Dutch oven; add water to cover by 2 inches.
- Bring to a boil; boil for 2 minutes - remove from heat, cover & let stand for 1-4 hours or until beans are softened.
- In Dutch oven, cook the beef, chicken and onion over medium heat until meat is no longer pink; drain.
- Add the water, tomato sauce, diced tomatoes & seasonings; mix well.
- Add the beans & bring to a boil. Reduce heat.
- Cover and simmer for 3 1/2 - 4 hours or until beans are tender.
- Serve with cheese and green onions if desired.

At the beginning of making this recipe, I didn't have a dutch oven and planned to make this in a slow-cooker. So I sorted, rinsed and cooked my beans in a slow-cooker on low for about 4-5 hours as I had a couple things that had to be done while cooking. This worked out well for the beans, as they were nice and soft by the time I was home and ready to start making the chili.

To my surprise today, my Dutch Oven arrived early! So I was able to finish the recipe in there. Which really saved me a step from cleaning out the pan of the bean goo. (Or whatever it may be called, it's kinda gross to be honest). So I used a slow-cooker bag/saver and it worked to my advantage with draining the beans into my strainer to rinse/drain.

The Dutch oven is pretty amazing, as this was my first time cooking with one. I'll definitely be using more recipes requesting it. :)
(Recipe used came from Taste of Home)

Beefy Tomatoes

Stuffed tomatoes

Made: January 25, 2011


I didn't make it exactly as the recipe, mainly since I made Granny's slightly different, and I liked how that way came out. So I stuck with it.

Ingredients:

6-8 medium tomatoes
1 pound ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded cheddar cheese
1 egg, lightly beaten

Directions:

- Preheat oven to 350°F
- Cut a thin slice off the top of each tomato and discard & remove the core.
- Carefully scoop out the pulp; reserve 1 cup for later use (leave a nice 1/2 inch shell of the tomato)
- Invert tomatoes onto paper towels to drain.
- In a non-stick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil.
- Reduce heat and simmer (uncovered) for 10-12 minutes or until the liquid has evaporated.
- Stir in the rice, cheese and egg; heat through.
- Spoon into tomato shells.
- Place shells into 2-quart backing dish coated with non-stick cooking spray.
- Bake, uncovered, for 20-25 minutes or until the tomatoes are heated through.
- Top with shredded cheese


I had bought 2 4-packs of tomatoes, and I was able to fill all 8 with the meat and rice mixture I had made. So that may vary with how much ground beef/rice you use. I tweaked the recipe for my liking.

I had 1/2 cup of uncooked rice, cooked it through and then added it to the beef. I didn't use it all, but enough to see that it was well mixed/spread around all throughout. I also used the pulp of all the tomatoes instead of just 1 cup. I found that it made the beef and rice more flavorful.

Since I was pressed on time for my Granny's single tomato ... instead of baking it in the oven, I put it in the microwave for 30-45 seconds. It seemed to heat it throughout and even made the tomato softer. I liked it better and did that for ours as well. :)
(Recipe used came from Taste of Home)

Ricey Chicken

Cheesy Chicken & Rice Casserole

Made: January 11, 2011

Ingredients:

1 can (18.5 oz) Progresso® chicken enchilada soup

3/4 cup water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 can (15 oz) Progresso® black beans, drained, rinsed

1 box (9 oz) Green Giant® Niblets® frozen corn

1 package (1 lb) boneless skinless chicken breast halves

1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

Directions: 

 - Heat the oven to 375°F.

- In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn.

- Top with chicken. 

- Cover & bake about 30 minutes.

- Stir rice around chicken.

- Top with cheese.

- Bake uncovered 5 to 10 minutes or until cheese is melted.

I had to tweak the recipe a bit as I couldn't find the chicken enchilada soup ... so I substituted that for Chicken Tuscany. I also used any brand of frozen corn & black beans. I had a little bit of a mishap while cooking. My middle chicken breasts were still pink all over while only the outside breasts were cooking. Turns out that when I ripped my foil while putting it back on to cook for another 30 minutes (My one fear is serving raw chicken) it worked a lot better. Everyone said it was delish! So that makes me happy. :)

(Recipe used came from Pillsbury)