1 lb. ground beef
1 onion, chopped
2 (14 oz.) cans chicken broth
3 (14.5 oz.) cans diced tomatoes with green chiles (I use Rotel)-can use regular petite diced if you don't want it too spicy
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15.5 oz.) can black beans, rinsed and drained
1 (7 oz.) can whole kernel corn, drained
1 pkg. taco seasoning
1 pkg. Ranch dressing seasoning mix
Cook beef and onion in a skillet. Drain. Mix with broth, tomatoes, kidney beans, black beans, corn, taco seasoning mix, and Ranch dressing seasoning mix. Bring to a boil. Reduce heat, cover, and simmer.
Can be made in a crock pot too.
January 29, 2010
Sara's Strawberry Pie
1 cup sugar
4T corn starch
3/4 cup cold water
3T strawberry Jello powder
Red food coloring
1 qt. strawberries
baked pie shell
Mix corn starch and sugar. Add water and bring to a boil stirring constantly until thickened well (you will have to stir it for awhile to get it pretty thick). Add Jello and food coloring. Let cool. Add strawberries and pour into a baked pie shell. Refrigerate until firm.
4T corn starch
3/4 cup cold water
3T strawberry Jello powder
Red food coloring
1 qt. strawberries
baked pie shell
Mix corn starch and sugar. Add water and bring to a boil stirring constantly until thickened well (you will have to stir it for awhile to get it pretty thick). Add Jello and food coloring. Let cool. Add strawberries and pour into a baked pie shell. Refrigerate until firm.
Amy's Chinese Chicken Salad
Amy’s Chinese Chicken Salad
Ingredients:
1 lb Boneless Skinless Chicken Breasts (boiled and shredded)
1 bunch of green onions (chopped)
1 head of green lettuce (chopped and washed or shredded lettuce 3 to 4 bags)
1 pkg. sliced almonds
1 pkg. Wonton skins fried and crushed
Dressing:
1 cup of vegetable oil
1 cup of white distilled vinegar
½ cup sugar
3 tbls salt
2 tbls accent
1 tsp. pepper
Mix all the ingredients together, making sure everything is chopped and shredded. Make the dressing by bringing the vinegar, sugar, salt, accent, and pepper to a boil. Boil until the liquid is clear. Pour into another container to cool. Once cooled, add oil, shake and serve over salad.
Add crushed wontons for an added crunch.
Ingredients:
1 lb Boneless Skinless Chicken Breasts (boiled and shredded)
1 bunch of green onions (chopped)
1 head of green lettuce (chopped and washed or shredded lettuce 3 to 4 bags)
1 pkg. sliced almonds
1 pkg. Wonton skins fried and crushed
Dressing:
1 cup of vegetable oil
1 cup of white distilled vinegar
½ cup sugar
3 tbls salt
2 tbls accent
1 tsp. pepper
Mix all the ingredients together, making sure everything is chopped and shredded. Make the dressing by bringing the vinegar, sugar, salt, accent, and pepper to a boil. Boil until the liquid is clear. Pour into another container to cool. Once cooled, add oil, shake and serve over salad.
Add crushed wontons for an added crunch.
Diana's Breakfast Casserole
Breakfast Casserole
Bag of frozen hashbrowns (shredded)
Bag of chopped ham
cheddar cheese
salt and pepper to taste
eggs (3-4)
milk
Cover your baking dish with a layer of the frozen hashbrowns. Top with the ham, cheddar cheese, salt, and pepper to cover the hashbrown layer. On that, add the mixture of a few eggs beaten together with milk. **Use just enough eggs to fill the holes. If you use too many, it will take forever to bake.** Top with just a little more cheese and bake at 350 for 35-45 min. You need to cook it until it is browning on top, and it looks like the eggs are cooked all the way through.
Bag of frozen hashbrowns (shredded)
Bag of chopped ham
cheddar cheese
salt and pepper to taste
eggs (3-4)
milk
Cover your baking dish with a layer of the frozen hashbrowns. Top with the ham, cheddar cheese, salt, and pepper to cover the hashbrown layer. On that, add the mixture of a few eggs beaten together with milk. **Use just enough eggs to fill the holes. If you use too many, it will take forever to bake.** Top with just a little more cheese and bake at 350 for 35-45 min. You need to cook it until it is browning on top, and it looks like the eggs are cooked all the way through.
Sara's Stuffed Shells
Stuffed Shells
1 lb. ground beef
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1 T chopped parsley
salt and pepper to taste
1 jar spaghetti sauce
jumbo pasta shells
mozzarella cheese
Brown meat. Drain. Mix with egg, cheese, bread crumbs, parsley, salt, and pepper. Pour 1/4 of the sauce into the baking dish to lightly cover the dish. Cook the shells according to the box. Stuff the shells with the filling. Arrange in the dish and top with the remaining sauce. Top with Parmesan and mozzarella cheese. Bake at 350 for 30 minutes.
1 lb. ground beef
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1 T chopped parsley
salt and pepper to taste
1 jar spaghetti sauce
jumbo pasta shells
mozzarella cheese
Brown meat. Drain. Mix with egg, cheese, bread crumbs, parsley, salt, and pepper. Pour 1/4 of the sauce into the baking dish to lightly cover the dish. Cook the shells according to the box. Stuff the shells with the filling. Arrange in the dish and top with the remaining sauce. Top with Parmesan and mozzarella cheese. Bake at 350 for 30 minutes.
January 28, 2010
Nikki's Black-Eyed Pea Salad
Nikki's Black-Eyed Pea Salad
1 can (15 oz) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper (red or yellow would work too)
2 green onions, chopped
1 Tbsp. minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup prepared Italian salad dressing
In a large serving bowl, combine all the ingredients; toss to coat.
Serve with a slotted spoon.
Yields 4 servings
This is a perfect side dish to take to a gathering. I always take home an empty bowl when I bring this!
***when cutting hot peppers don't touch face after touching peppers!***
1 can (15 oz) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper (red or yellow would work too)
2 green onions, chopped
1 Tbsp. minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup prepared Italian salad dressing
In a large serving bowl, combine all the ingredients; toss to coat.
Serve with a slotted spoon.
Yields 4 servings
This is a perfect side dish to take to a gathering. I always take home an empty bowl when I bring this!
***when cutting hot peppers don't touch face after touching peppers!***
January 27, 2010
Martha's Sugar Cookies
Martha's Sugar Cookies
Recipe makes about six dozen cookies
1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir (don't use the mixer for this part) in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). I have refrigerated it for several days, and it's fine too.
Preheat oven to 400 degrees. Use sugar on your rolling pin instead of flour so it doesn't stick to the dough. This dough tends to be sticky no matter what. Roll out dough on parchment paper (which you should already have on your cookie sheet) 1/4 to 1/2 inch thick (thin seems to work better). Cut into shapes with any cookie cutter. Remove excess dough from the parchment paper.
Bake 6 to 8 minutes in preheated oven. Watch these cookies. They bake quickly. Cool and top with icing or the like.
Martha's Cookie Icing/Topping
**You may need to double this for the cookies listed above.
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup (I usually add more corn syrup).
If you want to add food coloring, divide into separate bowls. Use a pastry brush to spread the icing. If desired, immediately top with colored sugar sprinkles.
Let the cookies sit for awhile. They may be tacky from the icing.
Recipe makes about six dozen cookies
1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir (don't use the mixer for this part) in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). I have refrigerated it for several days, and it's fine too.
Preheat oven to 400 degrees. Use sugar on your rolling pin instead of flour so it doesn't stick to the dough. This dough tends to be sticky no matter what. Roll out dough on parchment paper (which you should already have on your cookie sheet) 1/4 to 1/2 inch thick (thin seems to work better). Cut into shapes with any cookie cutter. Remove excess dough from the parchment paper.
Bake 6 to 8 minutes in preheated oven. Watch these cookies. They bake quickly. Cool and top with icing or the like.
Martha's Cookie Icing/Topping
**You may need to double this for the cookies listed above.
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup (I usually add more corn syrup).
If you want to add food coloring, divide into separate bowls. Use a pastry brush to spread the icing. If desired, immediately top with colored sugar sprinkles.
Let the cookies sit for awhile. They may be tacky from the icing.
Sarah's Chili Sauce Chicken (Crock Pot Recipe)
Chili Sauce Chicken
2 lbs chicken thighs
3/4 cup chili sauce
3/4 cup packed brown sugar
1 pkg dry onion soup mix
1/8 tsp cayenne pepper (I didn't have any so I left this out. I assume this would just add some spice and be really yummy)
Spray or line your slow cooker and arrange chicken pieces in bottom of cooker.
Combine the chili sauce, brown sugar, dry onion soup, pepper and 1/4 cup of water. Spoon over chicken. Cover and cook on LOW for 6-7 hours. Serve over rice!
2 lbs chicken thighs
3/4 cup chili sauce
3/4 cup packed brown sugar
1 pkg dry onion soup mix
1/8 tsp cayenne pepper (I didn't have any so I left this out. I assume this would just add some spice and be really yummy)
Spray or line your slow cooker and arrange chicken pieces in bottom of cooker.
Combine the chili sauce, brown sugar, dry onion soup, pepper and 1/4 cup of water. Spoon over chicken. Cover and cook on LOW for 6-7 hours. Serve over rice!
Elizabeth's Pie Crust
Pastry for 2 crust pie
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortning
6-7 tablespoons cold water
1. Stir together flour and salt. Using a pastry blender (or 2 forks or even your fingers) cut in the shortning till pieces are pea size (or look like cookie crumbs)
2. Sprinkle 1 tablespoon of water over mixture. gently toss with a fork. Repeat, using 1 tablespoon at a time until dough is moistened (stays together in a ball but is not sticky). Divide in half and form into 2 balls. Let rest on the counter or in the fridge for a little while.
3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle.
4. To transfer pastry, wrap around the rolling pin; unroll into a 9-inch pie plate.
5. Do the same for the 2nd dough ball. After transfered onto the pie plate, cut a few slits (or designs, whatever) in the top to let the steam escape.
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortning
6-7 tablespoons cold water
1. Stir together flour and salt. Using a pastry blender (or 2 forks or even your fingers) cut in the shortning till pieces are pea size (or look like cookie crumbs)
2. Sprinkle 1 tablespoon of water over mixture. gently toss with a fork. Repeat, using 1 tablespoon at a time until dough is moistened (stays together in a ball but is not sticky). Divide in half and form into 2 balls. Let rest on the counter or in the fridge for a little while.
3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle.
4. To transfer pastry, wrap around the rolling pin; unroll into a 9-inch pie plate.
5. Do the same for the 2nd dough ball. After transfered onto the pie plate, cut a few slits (or designs, whatever) in the top to let the steam escape.
Elizabeth's Apple Pie
Apple Pie
Pastry for a 2 crust pie (recipe to follow)
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons firm butter or margarine, if desired
2 teaspoons water
1 tablespoon sugar
1. Heat oven to 425F. Make pastry
2. In a large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits vut in it; seal and flute.
3. Brush top crust with 2 teaspoons water; sprinkle with 1 tablespoon sugar. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Remove foil during the last 15 minutes of baking.
4. Bake 40-50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
Pastry for a 2 crust pie (recipe to follow)
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons firm butter or margarine, if desired
2 teaspoons water
1 tablespoon sugar
1. Heat oven to 425F. Make pastry
2. In a large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits vut in it; seal and flute.
3. Brush top crust with 2 teaspoons water; sprinkle with 1 tablespoon sugar. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Remove foil during the last 15 minutes of baking.
4. Bake 40-50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
January 26, 2010
Elizabeth's Cookie Dough Truffles
Cookie Dough Truffles
1/2 c butter, softened
3/4 c packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup miniature chocolate chips
1/2 cup chopped walnuts(I did not have those so they were not in mine)
1-1/2 pound semisweet candy coating, chopped ( I think I used milk chocolate stuff)
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the vanilla. Gradually add the flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refridgerate for 1-2 hours or until firm.
In a microwave safe bowl, melt candy coating; stirring until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refridgerate until firm, about 15 min. If desired, remelt remaining cand coating and drizzle over candies. Store in the refridgerator.
1/2 c butter, softened
3/4 c packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup miniature chocolate chips
1/2 cup chopped walnuts(I did not have those so they were not in mine)
1-1/2 pound semisweet candy coating, chopped ( I think I used milk chocolate stuff)
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the vanilla. Gradually add the flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refridgerate for 1-2 hours or until firm.
In a microwave safe bowl, melt candy coating; stirring until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refridgerate until firm, about 15 min. If desired, remelt remaining cand coating and drizzle over candies. Store in the refridgerator.
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