Saturday, December 30, 2006

Ham and Swiss Strata

This is the second year I've made this with leftover Christmas ham. I serve it with spicy mustard.
Ham and Swiss Strata

8 slices bread, crusts cut off and cubed
1 cup ham
1 cup Swiss cheese, grated
3 teaspoons mustard
6 eggs
1 1/2 cup milk

Preheat oven to 325 F
Put all the cubed bread into the bottom of a 9X12 casserole dish, cover with ham and swiss.
In a mixing bowl stir together the eggs, milk and mustard. Pour into casserole dish. Bake for 35 minutes or until set.

Sunday, December 24, 2006

Recipe Challenge 11--Meatballs!

I picked Mushroom Bacon Swiss Meatballs. They were good=)
Ratings out of 10:
Hunter - 7
Corrine - 10
Mushroom Bacon Swiss Meatballs

1 pounds ground chuck
1 egg
1/3 cup milk
1/3 cup crushed crackers
1/2 medium onion, chopped
2 cloves garlic, minced
1/3 cup cooked and chopped bacon
1/3 cup shredded swiss cheese

Mix ingredients. Form into balls and brown in 1 tablespoon oil, turning and cooking 6-8 minutes or until cooked through.

Serve with mushrooms that have been sliced and sauteed in Worchestershire sauce.

Sunday, December 17, 2006

Sausage Balls

Sausage balls

1 pound hot sausage(Jimmy Dean or Owens)
2 cups shredded mild cheddar
2 cups Bisquick

Mix by hand until it's fully mixed(will take time). Bake at 400 F for 15 minutes. We serve with what we call secret sauce--a mix of 2 parts miracle whip to 1 part mustard.

Friday, December 15, 2006

Appetizers--Recipe Challenge 10

I picked Bacon Cream Cheese Stuffed Mushrooms. I usually make these but instead of bacon I use a pound of sausage. These were good! (sausage is better and I'll put that recipe at the end)

Sausage Cream Cheese Stuffed Mushrooms
1 pound breakfast sausage(like Jimmy Dean or Owens)
8 oz. cream cheese
20 or so large mushrooms, washed and stemmed
Preheat oven to 375 F. Cook sausage with cut up stems and drain. Add cream cheese and mix until melted. Stuff mushrooms and bake for 30 minutes or until the mushrooms are cooked through and cheese is melty.

Tuesday, December 12, 2006

More coffee

This is my absolute favorite--peppermint mocha!
This one was just okay.

Butterscotch Oatmeal Cookies II

These are VERY crispy and yummy. These are also part of my neighbor gifts=)

Butterscotch Oatmeal Cookies II
1 cup butterscotch chips
3/4 cup unsalted butter
2 tablespoons boiling water
1 teaspoon baking soda
2 cups quick cooking oats(I think I used old fashioned...I don't buy quick cooking)
1 cup all-purpose flour
3/4 cup white sugar
1 pinch salt
1. Preheat oven to 350 degrees F.
2. In a small saucepan, melt butterscotch chips and butter over low heat, stirring occasionally. Remove from heat. In a medium bowl, stir together the boiling water and baking soda. Stir in the melted mixture, then stir in the flour, quick oats, sugar and salt. Mix until everything is well blended.
3. Drop dough by teaspoonfuls onto unprepared cookie sheets. Bake for 10 minutes in the preheated oven. Cookies will be very crisp. Remove to cool on wire racks.

Chococonut Chip Cookies

I don't much like coconut but I love the smell so one of the neighbor gifts this year have coconut in them. And I really like them!

Chococonut Chip Cookies
1 cup butter
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut
1. Preheat the oven to 375 F
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 8 to 10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sunday, December 10, 2006

Pasta Isabarte

We gave this a collective 7. If we made it again we'd use more sauce and dice the bell peppers. We also used a LOT more cheese than the recipe calls for(as usual).

Pasta Isabarte

1 pound dry ziti pasta
2 eggs
1 tomato, diced
1 (4 ounce) can sliced black
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
1 pinch dried oregano
garlic salt to taste
1 (28 ounce) jar pasta sauce
1 (8 ounce) package shredded
mozzarella cheese

Preheat oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.

Friday, December 08, 2006

Broiled Tilapia

I loved this week! Teresa gave us choices of main dishes and sides. I picked Broiled Tilapia Parmesan and Baked Corn. Both are going in the book!
This is the fish when it was cooked as directed. I always overcook my fish...I find noone(me included) will eat it if it's just flakey.

And here's my plate. The corn was fantastic...I added some salsa. Next time I would cut the butter WAY down to 1/4 cup or less.

Broiled Tilapia Parmesan

1/2 cup parmesan cheese
1/4 cup butter, soft
3 tablespoon mayo
2 tablespoon fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a pan or line with foil. In a small bowl, mix together with cheese, butter, mayo, and lemon juice. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer. Broil a few inches from heat for 2 min. Flip and broil for 2 more min. Remove from oven and cover with the cheese mixture on top of fillets. Broil for 2 more min. or until topping is browned.


1 can whole kernel corn, undrained
1 can cream style corn
1 (8oz) sour cream
1 egg--beaten
1 pkg dry corn muffin mix
1/2 cup butter

Preheat oven to 350
Mix together the whole kernel corn, creamed corn, sour cream, and egg.
Add corn bread mix and butter. Mix all together and pour into 2 quart baking dish.
Bake for 1 hour or until top is golden brown.

Saturday, December 02, 2006

Easy Potato Soup

I picked Easy Potato Soup...I love making potato soup on a cold day!
I used chicken stock instead of only water and skipped the dillweed. Comfort food=)

Easy Potato Soup

4 tbsp butter
1 1/2 cups diced onion
4 cups diced potatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp dillweed
3 cups milk
2 tbsp chopped fresh parsley

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, water, salt,pepper and dillweed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25-30 minutes. Stir in the milk and parsley, heat until hot.

Tuesday, November 28, 2006

Queen Minnie's Chicken Spaghetti

1 small onion
Handful fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel
8 ounces Velveeta
3 cooked and cubed boneless skinless chicken breasts(I substituted leftover turkey)
8 ounces cooked thin spaghetti
8 ounces mild cheddar
Saute onion and mushrooms in olive oil. When soft mix in chicken, spaghetti, soups, rotel and velveeta in skillet and stir until melted. Put in a 9X13 baking dish and sprinkle with shredded cheddar. Bake at 350 until cheese is melted.

Thursday, November 23, 2006

Best Spinach Dip Ever

Dip week... My normal spinach dip recipe calls for spring vegetable soup mix and I do prefer that but this was good too!
Best Spinach Dip Ever
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Saturday, November 18, 2006

Brownies w/ a pb layer

I used the recipe off the side of the brownie box(pillsbury).

The kids loved them=)

Thursday, November 16, 2006

Cowboy cookies

Cowboy Cookies...expensive ingredients with an 'okay' outcome. There are pecans, a big bag of chocolate chips & m&m's. I did not put in the coconut called for but that wouldn't have made it any less dry or tastier.

Cheeseburger N Fries Casserole

This recipe makes two. I usually freeze bake one and freeze the other according to the directions.

Cheeseburger N Fries Casserole
4 pounds lean ground beef
2 cans cream of mushroom soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged(20 oz each) frozen french fries

In a skillet, brown the beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags. Lay flat to freeze.

Thaw. Place meat mixture into 9X13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.

Wednesday, November 15, 2006

Lawry's California Center Chicken Enchiladas

 I found this by accident just trying to find a good recipe for ground turkey. 

Lawry's Chicken Enchiladas
2 tablespoons vegetable oil
1 medium onion, chopped
4 cups shredded cooked
chicken or turkey
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced
tomatoes, undrained
1 (4 ounce) can diced green
chilies, undrained
1 (1 ounce) package Lawry's
® Taco Spices & Seasonings
12 corn tortillas
sliced black olives
5 cups shredded Monterey
Jack cheese
Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's® Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.

Saturday, November 11, 2006

Spaghetti Corn

This recipe came from Kris and is a family favorite.

Spaghetti Corn

1 14 3/4 ounce can cream-style corn
1 15 1/4 ounce can whole kernel corn, with liquid
1 cup broken spaghetti, uncooked(about 1/3 pound)
1 cup shredded mozzarella cheese
1/2 cup melted butter
2-4 tablespoons chopped onion

Preheat oven to 350 degrees. Butter a 13X9 inch baking dish. Stir together cream-style corn, spaghetti, cheese, butter and onion and pour into prepared dish. Cover with foil and bake for 30 minutes. Remove foiil and bake for anadditional 30 minutes.

Friday, November 10, 2006

My first tofu

I tried this recipe for the first time today and yuck. I want to like tofu so I will continue trying other things. This was supposed to be similar to BBQ'd meat but instead it was much more like I'd cut up the kitchen sponge and put bbq sauce on it. I froze, defrosted and got out as much water as I could then marinated in bbq sauce and pan fried. It never got crispy on the outside like it was supposed to and I hope to slip it into some wraps tonight without a revolt from the kids.

Thursday, November 09, 2006

Cream Cheese Pound Cake

Traci posted this recipe about three years ago. It is my absolute favorite(and most fattening) sweet bread. I made the mistake of tenting first thing this time and then forgetting to go take off the foil so it didn't rise as much as usual. Use a BIG bowl to mix in!

Cream Cheese Pound Cake

3 sticks butter, room temp
8 oz cream cheese, room temp
3 cups sugar
6 lg eggs
1 tsp. vanilla extract
3 cups flour
2 tsp. salt

Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

Generously coat two 8 1/2 by 4 1/2 by 2 1/2 loaf pans with cooking spray; immediately pourin batter(pan will seem full). Tap pans on work suface to eliminate any large air bubbles.

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60-75 minutes(if the tops begin to brown too quickly tent with aluminum foil).

Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Tuesday, November 07, 2006

Bierox Casserole

Recipe Challenge #5

This was delicious!!! It's going in the family recipe book! Both kids loved it and wanted more.

Bierox Casserole

1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
1 pinch salt and pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
3. Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.

Monday, November 06, 2006

Holiday cheer

I love trying the holiday coffee creamers when they come out.
I bought the one I was most sure I'd like first:

And it was great! Just the right amount of mint and chocolate=)
Then I bought the one I was most sure I wouldn't like:

And I was right. It wasn't bad persay but it just tasted like plain creamer and pumpkin pie spice.
And then I bought this one just because I hadn't yet.

I'm having it in my coffee this morning and so far it's my favorite. Yum!

Bread maker pizza dough

In this order I put this all in the breadmaker(all room temp):
7 ounces water
1/2 tsp salt
2 tbsp olive oil
3 cups flour
1 1/2 tsp yeast
Set it on the dough setting and wala...easy pizza dough=)

Wednesday, November 01, 2006

Shar's Chili Dog Casserole

I just printed this out for the family cookbook so am going to post it here too.

Shar's Chili Dog Casserole

2 15 oz cans of chili
1 package of Frankfurters
6 Flour tortillas
1 cup shredded cheddar(I use LOTS more but not in this picture obviously)

1. Preheat oven to 425 degrees F
2. Spread 1 can of the chili on the bottom of a 9X13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili. Top with remaining can of chili and sprinkle with cheese.
3. Cover dish with aluminum foil and bake at 425 for 30 minutes.

Friday, October 27, 2006

Recipe Challenge Week four

Bread week!
First I made Cinnamon Bread Delight on Friday. Substitutions: buttermilk for milk, two small packages of pudding(one vanilla and one butterscotch) and the applesauce was homemade chunky. Mmm!

Sunday I made Chocolate Apple bread. I didn't make the topping but that was my only change to the recipe=) This was good but not enough so that I'd make it again.

Cinnamon Bread Delight


3 cups all-purpose flour

2 cups sugar

1 (5.1 ounce) package instant vanilla pudding mix

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 cups milk

1/2 cup vegetable oil

1/2 cup applesauce

2 eggs, beaten

1 teaspoon vanilla extract

2 tablespoons cinnamon sugar

Preheat oven to 325 degrees F (165 degrees C). Grease two 5x9 inch loaf pans.

In a large bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs, and vanilla. Stir the milk mixture into the flour mixture until smooth.

Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean.

Sweet Marie Bars

These were fun for something new but I wouldn't make them again... The rice krispy part has corn syrup, peanut butter and brown sugar. The icing is chocolate.

Thursday, October 26, 2006


I don't buy frozen dinners but I've decided to try different vegetarian ones...I'm going to record it here because I won't remember which ones I liked and which ones I didn't unless I make note of it. (my memory is shot)
First off is Gardenburger's BBQ Riblets. These are vegan and so good. $2.46 a box with two riblets per box.

Tuesday, October 24, 2006

Black olive hummus

This is sooo good and making it myself will save a fortune over the price of a little container at the store! I haven't figured out how to cut the cost down on pita yet...still working on that.
Okay so I took a can of chickpeas and three cloves garlic and threw them in the food processor-pulsed until the chickpeas were lightly ground. Then I added 1/2 cup lemon juice, 1 cup tahini, some salt, 1/2 cup water and turned it on for 3 minutes. Added in some black olives and pulsed it again until they were just chopped. Topped with a little paprika and wala my dinner! Everyone else likes it okay but noone would eat it as a meal except me.
I followed a recipe from Vegetarian Classics and added black olives.

This recipe I'm adding 7-4-09 and I like it even more

2 (15 ounce) cans garbanzo beans
1/2 cup tahini (sesame seed paste)
6 tablespoons lemon juice
3 garlic cloves, pressed
1 teaspoon ground cumin
salt and pepper
Drain beans and reserve the liquid when you do so.
Blend beans, along with the other ingredients and 1/4 cup of the liquid.
Process until the mixture is smooth.
Add liquid until the desired consistency is reached.
Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.

Shoofly Pie

My goal was to use up pancake mix...I was sure as I put it in the pie pan that it would be going to the birds or trash because it just looked "wrong"...but instead it's actually quite tasty especially with a morning coffee!

2 cups buttermilk pancake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup milk(I used buttermilk)
1/3 cup molasses
1/4 cup sugar
2 tablespoons cold butter or

In a bowl, combine the pancake mix, cinnamon and ginger. Set aside 1/3 cup for topping. In another bowl, combine milk and molasses. Stir into dry ingredients just until moistened. Transfer to a greased 9-in. pie plate. In a small bowl, combine sugar and reserved pancake mix mixture. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean.

Monday, October 23, 2006

Taco Casserole

I chose recipe #5 Taco Casserole
We really liked this! When we make it again we'll put in lots of black olives...we were stealing them out of our salad to put in it=)
The recipe doesn't say but we put in the diced tomatoes at the same time as the salsa.
Taco Casserole

3 c. uncooked bow tie pasta
1 lb ground beef
1/4 c chopped onion
2 c. shredded cheddar cheese
1 jar (16 oz) salsa
1 can (14.5 oz) diced tomatoes, undrained
1 envelope taco seasoning
2 c nacho cheese tortilla chips (doritos) crushed

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cheese, salsa, taco seasoning. Drain pasta; stir into the beef mixture. Transfer to a greased 11x7x2 inch baking dish. Cover and bake at 350 for 20 mins. Uncover and sprinkle with tortilla chips. Bake 10 minutes longer or until heated through

Pumpkin muffins

Since it's fall and the weather is beautiful I made pumpkin muffins...the recipe got rave reviews and it is quite good. Next time I would skip the chocolate chips, use pecans(I used walnuts this time) and use buttermilk(which I did this time). This recipe made 42.
3 C sugar
1 C oil
4 eggs
2 tsp vanilla
Mix together until combined
3 1/2 C flour
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
sift dry ingredients, then add wet to dry
2/3 cup milk
1 3/4 cups pumpkin (canned - just a regular size can)
add half the milk, mix, half the pumpkin, mix again, the rest of the milk, mix, the rest of the pumpkin, mix
1 cup chopped nuts
1 cup chocolate chips
just fold these in
Bake at 350 for 20 minutes or until a cake tester comes out clean

Wednesday, October 18, 2006

Oatmeal Pie

The kids and I made oatmeal pie tonight. It's a lot like pecan pie...minus the pecans of course!

3/4 cup light corn syrup
3/4 cup white sugar
3 eggs
1 cup rolled oats
1/4 cup margarine, melted
2 teaspoons vanilla extract
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine corn syrup, sugar, eggs, melted margarine and vanilla.
Mix in the oatmeal. Pour filling into pie shell. (I cover with foil until near the end)
Bake in preheated oven for 60 minutes, or until a knife inserted in the center comes out clean