Friday, January 26, 2007

RC #14 Smoothie

Heather chose breakfast foods. I was rushed for time this week so I went with the smoothie.
I need to remember I don't like a lot of seeds in my smoothie but other than that it was great.
I also bought a bag of mixed berries instead of two bags.
berry smoothie

1 cup milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tbsp sugar
1 cup ice cubes

place the milk, berries, and sugar in a blender; cover and process until smooth. add ice cubes; cover and process until smooth. yield: 3 servings

Tuesday, January 23, 2007

Cordon Bleu Casserole

We ALL gave this a 10! SO good!!!! This is definitely going into the family book. I would highly recommend following the tip and doing some the day before because it took a lot of time

This is from the Fix-It and Enjoy-It cookbook.

Cordon Bleu Casserole

6 cups cubed, fully cooked chicken
3 cups cubed, fully cooked ham
1 cup shredded cheddar cheese
1 cup chopped onions
1/4 cup butter
1/3 cup flour
2 cups cream
1 tsp-1 Tbsp dill week, according to your taste preference
1/8-1 tsp dry mustard, according to your taste preference
1/8-1/2 tsp ground nutmeg, according to your taste preference

1 cup dry bread crumbs
2 Tbsp. butter, melted
1/4-1 tsp. dill weed, according to your taste preference
1/4 cup shredded cheddar cheese
1/4-1/2 cup, chopped walnuts, according to your taste preference

1. In a large bowl, combine chicken, ham and cheese. Set aside

2. In saucepan, saute onion in butter until tender. Add flour. Stir to form a paste.

3. Over low heat, gradually add cream, stirring constantly. Bring to a boil, and boil 1 minute or until thickened.

4. Add dill, mustard, and nutmeg and mix well. Remove from heat and pour over meat/cheese mixture. Spoon into a greased 9X13 baking pan.

5. In the large mixing bowl, toss together bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole.

6. Bake uncovered at 350 F for 30 minutes, or until heated through.

Tip: This recipe can be prepared the day before through Step 4. When ready to heat, remove from the refrigerator and sprinkle on topping. Add 5-10 minutes to the baking time.

Heath Bits Peanut Butter Cookies

The kids put off working on their derby car so we could make these and they are yummy.

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup peanut butter

1 1/4 cups packed light brown sugar

3 tablespoons m ilk

1 tablespoon vanilla extract

1 egg

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cups(8 oz package) Heath Milk Chocolate Toffee Bits, divided

1. Heat oven to 375 F

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.

Monday, January 22, 2007

Asian Lettuce Wraps

We make this a lot. I used to get it from the country club and Chilis but it's so inexpensive and healthy we started making it at home!

Asian Lettuce Wraps


1/4 cup water

1 Tablespoon cornstarch

1/2 cup La Choy Teriyaki Sauce

1 to 1 1/4 pounds boneless skinless chicken breasts, thinly sliced

1 can(8 oz) La Choy Whole Water Chestnuts, coursely chopped

2 Tablespoons Wesson Vegetable Oil

La Choy Rice Noodles

Shredded carrots

Iceberg lettuce leaves


Whisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. ADD chicken and water chestnuts; stir to coat. Marinate for 30 minutes. Cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.

Saturday, January 20, 2007

Crockpot meatloaf

I made this with 90/10 beef and it really needs a "fattier" beef! It's a favorite around here=)

Tracy's Italian Meatloaf

2 pounds ground beef
2 cups soft bread crumbs
1/2 cup spaghetti sauce
1 large egg
2 Tbsp. dried onion
1/4 tsp pepper
1 1/4 tsp salt
1 tsp garlic salt
1/2 tsp dried italian herbs
1/4 tsp garlic powder
2 Tbsp spaghetti sauce

Line slow cooker with foil. Grease. Combine all ingredients except for the 2 Tbsp spaghetti sauce. Shape into loaf. Place on top of foil in slow cooker. Spread 2 Tbsp spaghetti sauce over top. Cover. Cook on HIGH 2 1/2-3 hours or LOW for 5-6 hours.

Friday, January 19, 2007

Chicken and pasta in a creamy pesto sauce

This got rave and I gave it a 9! I pan grilled chicken with lawry's garlic salt then took the chicken out, put in a little heavy whipping cream, butter and pesto sauce(store bought).

Thursday, January 18, 2007

Recipe Challenge 13: Crockpot Week

I have always wanted a recipe for rice in the crockpot. I still don't have one that just uses water(and yes I know rice is easy to do on the stove but I won't) but this was really good! Noone else agreed unfortunately. Everyone rated it high but noone had a second serving or wanted leftovers.

Hunter-8(he said the rice was a 15 lol)

Chicken & Rice Casserole

2 (10 3/4 oz each) cans of condensed cream of celery soup
4 chicken breast halves -- skinned & boned
2 cans sliced mushrooms -- (4 oz) undrained
2 tablespoons dry onion soup mix
1 cup raw long grain converted rice
Directions: Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover.
Cook on LOW for 7 to 9 hours. Serve hot.
This recipe for Chicken & Rice Casserole serves/makes 4

Monday, January 08, 2007

Cheese "Steak" Pizza

This is recipe challenge #12...a Mr. Food recipe

Corrine-7(she changed this to an 8 after hearing my rating)
I thought this was good...something different from our usual pizza night and I wouldn't mind having it again!
Cheese "Steak" Pizza
1 pound ground beef
1 medium onion, sliced into thin rings
1 small green or red bell pepper, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon black pepper
One 12-inch prepared thick pizza shell
2 cups(8 ounces) shredded mozzarella cheese
Preheat the oven to 400 F
In a large skillet, cook the ground beef, onion and bell pepper over medium high heat for 5-7 minutes or until no pink remains in the beef and the vegetables are fork-tender.
Drain the liquid from the skillet then stir in the salt and black pepper.
Place the pizza shell on a pizza pan or baking sheet and spread the beef mixture over it. Sprinkle with the cheese and bake for 8-10 minutes or until heated through adn the cheese is melted.

Cheesy Gratin of Brussel Sprouts

I don't buy brussel sprouts...the few times I have they were frozen so when I had to buy fresh and saw them sold still on the stalk I had to get it. I am so easy to amuse=)

This is a very time consuming recipe but delicious!!! Definitely a keeper! I'd also like to try it with cauliflower!
Cheesy Gratin of Brussel Sprouts
4 slices bacon
1 large onion, finely chopped
1 clove garlic, minced
2 pounds fresh brussel sprouts
1 1/2 cups milk
1 cup chicken broth
1/4 cup(4 tablespoons) unsalted butter
5 tablespoons flour
3/4 cup freshly grated parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper
1 1/2 cups grated sharp white cheddar cheese
Paprika(for garnish) optional
Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat 6-7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large shallow casserole and spread them around evenly.
Trim the brussel sprouts then cut them in half(or quarters if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the brussel sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat oven to 375 F.
Combine the milk and chicken broth in a small saucepan. Bring to a simmer then remove from heat.
Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
Whisk in the Parmesan cheese, mustard, salt, thyme and pepper. Pour the sauce evenly over the brussel sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with Cheddar cheese and dust lightly with Paprika, if desired.

Friday, January 05, 2007

Tamale Pie

I have had this recipe for almost 5 was time to just make it already. It was good and with improvements could be a favorite. It needed cheese...probably in between the beans and meat and maybe some salsa. I'd also add whole kernel corn to the cornbread.
The kids both gave it a 6 and I gave it a 7. It won't be going in the family book.
Tamale pie
1 1/2 pounds ground meat
Taco Seasoning
Refried beans
Cornbread mix(box of jiffy)
Brown ground meat, drain, add taco seasoning and a little bit of water. Simmer for about 5 minutes then set aside.
Mix cornbread mix according to package. Set aside
Heat refried beans-makes them easier to layer. (I didn't heat them and they did fine.)
Take a casserole dish(I used an 8 inch square baking dish) and layer the ingredients starting with the meat mixture then the refried beand then spread the cornbread mixture on top.
Bake at 350 for 30-45 minutes-until the cornbread is done. Check the cornbread with a toothpick.

Monday, January 01, 2007

Florentine Artichoke Dip

This is an old favorite. We had it for New Year's Eve this year...delicious!
Florentine Artichoke Dip

1 (10 ounce) package frozen chopped spinach--thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2(8 ounce) packages cream cheese, softened
2 Tablespoons lemon juice
1 cup grated Parmesan cheese

Preheat oven to 375 degrees(190 C). Lightly grease a 7X11 inch baking dish.

In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.

Bake covered for 20 minutes. Remove the cover and let the dish bake uncovered for 5 more minutes or until the surface is lightly browned.