June: Salads

If you have questions please feel free to leave a comment 

(it is located at the bottom of the page)

Chicken Cheese Grape Salad

Salad Ingredients:

1 pkg salad mix of your choice

2 celery stalks, trimmed and sliced

1/2 c cucumber sliced

2 scallions/green onions sliced

2 tbs chopped fresh parsley

1/4 c chopped roasted pecans or walnuts

12 oz or 1 1/2 c chopped chicken

4 1/2 oz feta 

handful seedless red grapes cut in half

Dressing Ingredients:

2 tbs oil

1 tbs vinegar

1 tsp dijon mustard

1/2 c mixed herbs

Directions:

Salad: Mix together.  Dressing: Place all ingredients in blender.  Puree.  Pour over salad right before serving.

Spring Clean Salad

Ingredients:

2 apples cored and diced

juice of 1 lemon

4 c diced seedless watermelon (bite sized pieces)

1 head belgian endive (optional)

4 celery stalks chopped

Directions:

Place apples in bowl and pour lemon juice over them.  Mix well to prevent discoloration.  Add the rest of the ingredients and mix gently.  

Tomato, Mozzarella & Avocado Salad

Ingredients: 

2 large tomatoes

5 1/2 oz mozzarella

2 avocados

4 tbs olive oil

1 1/2 tbs vinegar

1 tsp course grain or dijon mustard

fresh basil leaves torn into pieces

20 black olives

salt and pepper

Directions:

Cut tomatoes into chunks.  Drain mozzarella and coarsely tear into pieces.  Cut the avocados into chunks.  Mix oil, vinegar and mustard in a small bowl.  Add salt and pepper to taste. Drizzle over salad.  Sprinkles basil and olives over top.  Serve immediately.

Chicken Salad

Ingredients:

2 large cans chicken

8 oz cream cheese, softened

1 c mayo

1/2 c slivered almonds

1 c shredded cheddar cheese

salt and pepper to taste

Directions:

Mix cream cheese and mayo together.  Add chicken, almonds and cheddar cheese.  Add salt and pepper to taste.  Serve on rolls. 

May: Tex-Mex

Sweet Rice

Ingredients:

1/2-1 tablespoon vegetable oil 
1/2 of a white onion, chopped (add more or less to your taste)  
1 1/3 cups white rice 
3 cups chicken broth 
1/4-1/2 cup white sugar 

1/2 bunch fresh cilantro


Directions:

Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).  Saute chopped onion until transluecent.  Add the rice, cooking until it is light brown (being careful not to burn).  Combine the chicken broth and sugar, letting sugar disolve. Then stir into rice until combined. Bring to a boil.  Cover and let cook on low, med-low until rice is done, about 25-30 minutes.  Fluff with a fork.  Add the chopped cinlantro (no big stems) before serving. 

Spanish Rice

COMING SOON!

Basic Bean Recipe

Ingredients:

1 bag beans of your choice

1 onion chopped

3 tbs garlic

1 tsp salt

1/2 tsp pepper

Directions:

Rinse beans.  Make sure there are no rocks or dirt.  Add to crock pot.  Add double the water to beans.  Add the rest of the ingredients. Cook on low overnight or on high for 8-10 hours. 

For Refried Beans: Cook Pinto beans using basic bean recipe. When fully cooked puree in blender or food processor until smooth (if you don't have either just mash with fork or potato masher until you get desired consistency).  Then heat 1 tbs oil in skillet.  Fry beans while stirring occasionally 5-10 mins.  For a healthier version do not fry beans. 

Empanadas

Ingredients:

bread dough (can be frozen and/or store bought)

filling of choice

Directions:

Roll dough out.  Cut with 2 1/2 inch cookie/biscuit cutter.  Fill with 1 tsp filling.  To close empanada moisten finger wet 1/2 of circle.  Pich together.  Fry in heated oil until browned.  Drain on paper towels.  (For sweet empanadas roll in cinnamon sugar).

*Filling Variations:

Savory: meat, rice, beans, cheese, etc.

Sweet: pie filling, jams, pudding, chocloate chips, nuts, etc.

April: EGGS!

Breakfast Burrito in Crock Pot

Ingredients: 

1 pkg cubed or shredded hash browns

2 lbs. country sausage

8 beaten eggs

1/4 to 1/2 cup water or milk

2 c grated cheese

1/4 tsp salt

1/4 tsp pepper

 

Directions: 

Brown sausage in large skillet.  Add hash browns and cook until brown.  Place in PAMed crock pot.  Whisk eggs, liquid, salt and pepper together until bubbles start to form.  Add in grated cheese.  Pour over sausage and hash browns.  Cook on high 2-3 hours or low 4-6 hours.  Serve on its own or with tortillas, salsa, sour cream, etc.

Golden Rod Eggs

Ingredients:

12 hard boiled eggs

1/2 c butter

1/2 c flour

1/2 tsp salt

1/4 tsp pepper

4 c milk

Directions:

Peel boiled eggs.  Chop whites into chunk.  Place in separate bowl.  Smash yolks until crumbly.  Set aside.  Melt butter.  Whisk in flour and cook on medium heat for 1 min whisking constantly.  Gradually whisk in milk 1 cup until tickened adding 1 cup at a time.  Whisk in pepper and salt.  Stir in (not whisk) egg whites.  Serve over buttered toast.  Sprinkle egg yolks on top.  Add salt and pepper as desired.

March: Homemade Pasta & Basic Cheese Sauce

Basic Cheese Sauce

Ingredients:

2 c half-and-half, cream or milk
8 ounces cream cheese, cut into cubes

salt and pepper to taste
2 c grated cheddar cheese

Directions:

In a shallow saucepan melt cubed cream cheese into half and half on medium-low heat.  Add salt and pepper to taste (remember cheese has salt in it already ... be sparing).  When almost melted whisk until lumps are gone.  Add shredded cheese.

*Variations:  

Fondue: To use as a fondue keep warm in crock pot on low or in fondue pot.  Items you can use to dip into cheese fondue are broccoli, roasted cubed potatoes, cubed chicken, meatballs, cut french bread, crackers, etc.  EXPERIMENT!

Macaroni & Cheese: Add to cooked pasta as much as desired.  Sprinkle shredded cheddar cheese on top.  Bake at 350 F until cheese is melted.

Alfredo:  Replace 1 c parmesean and 1 c romano in place of cheddar.  Follow directions as basic cheese sauce.  For alfredo bar serve cooked fettucine, broccoli, frozen peas, frozen carrots, chicken cubes, etc.  

With this basic cheese sauce you can use just about any combination of cheeses.  Parmesean, romano, gruyere, mozzarella, swiss, etc. ... just as long as you have 2 cups of shredded cheese you are good!

Homemade Noodles

COMING SOON!

December: Cookies & Truffles

Sweet Empanaditas

Ingredients:

1 c butter, softened

2 3-oz pkg cream cheese, softened

2 c all purpose flour

1 c desired flavor fruit jam

1/3 c sugar

1 tsp ground cinnamon

Directions:

In a large bowl, combine butter and cream cheese.  Beat with an electric mixer om medium to high speed until fluffy and light in color.  Gradually add flour, beating on low speed until combined.  Gather mixture into a ball.  Divide dough in half.  Cover and chill for 1 to 2 hours or until dough is easy to handle.  Preheat oven to 375 F.  Line a large cookie sheet with parchment paper or nonstick foil; set aside.  On a lightly floured surface, roll out one of the dough portions to an 1/8 inch thickness.  Using a round 3 to 3 1/2 inch cookie cutter, cut out dough.  Place about 1 tsp of jam in the corner of each round.  Moisten edges of dough with water.  Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.  Place empanaditas 1 inch apart on the prepared cookie sheet.  Bake in the oven for 12-14 mins or until golden brown.  In a small bowl, combine sugar and cinnamon.  While cookies are warm, carefully roll them in cinnamon-sugar.  Makes about 36 cookies.

Almond Cream Cheese Fans

Ingredients:

1 c butter, softened

1 3-oz pkg cream cheese, softened

1 c sugar

1/4 tsp salt

1 tsp vanilla

1/2 tsp almond extract

2 tbls corn starch

2 1/2 c all purpose flour

2/3 c raspberry jam/preserves

Directions:

In a large bowl combine butter and cream cheese.  Beat with electric mixer on medium to high speed for 30 seconds.  Add sugar and salt.  Beat until light and fluffy, scraping bowl occasionally.  Beat in vanilla and almond extract until combines.  Beat in corn starch.  Beat in flour.  Divide dough in half.  Cover and chill for 1-2 hours.  Preheat oven to 375F.  On lightly floured surface roll out 1 dough portion to 1/8 in thickness.  Using round 2 1/2 inch cookie cutter cut out dough.  Place cut outs 1 inch apart on greased cookies sheet.  Spoon 1/4 tsp of jam in center of each round.  To shape fans bring opposite edges of each round over jam.  Pinch together forming a point at one end.  Bake for 8-10 mins or until edges are lightly browned.  Cool on cookie sheet for 1 min.  Transfer to cookies to wire rack.  Repeat with remaining dough.  Makes about 54 cookies. 

Butter Mint Cookies

Ingredients:

1 c butter, softened

3/4 c finely crushed butter mints (about 1 c mints)

1/4 c powdered sugar

1 tbs water

tsp vanilla

2 c all purpose flour

Directions:

In large bowl beat butter with electric mixer on high for 30 secs.  Add 1/4 c crushed mints and powdered sugar.  Beat until combined.  Beat in water and vanilla until combined.  If dough is soft cover and chill about 1 hr or until dough is easy to handle.  Preheat oven to 325 F.  Place balls 1 in apart on ungreased cookie sheet.  Bake 15 mins or until bottoms are lightly browned.  Transfer to wire rack.  Place crushed mints in plastic bag.  Add warm cookies, a few at a time, shaking bag gently to coat.  Cool completely on wire rack.  Makes about 36 cookies.

Almond Breton Biscuits

Ingredients:

1 c butter, softened

1/2 c sugar

1/4 c powdered sugar

1/4 tsp salt

2 egg yolks

1 1/2 c all purpose flour

1/2 c finely ground almonds

course plain and or colored sugar

1 egg white, lightly beaten

Directions:

In large bowl beat butter with electric mixer on high for 30 secs.  Add sugar, powdered sugar and salt.  Beat until combined scraping bowl occasionally.  Beat in egg yolks until combined.  Beat in flour and almonds.  Divide dough in half.  Shape each potion of dough into a 8 inch long roll.  Wrap in plastic wrap and chill for about 3 hours or until firm enough to slice.  Preheat oven to 350 F.  Line cookie sheet with parchment paper.  Place course plain and or colored sugar in a shallow dish.  Brush rolls with egg white and roll in sugar to coat.  Cut rolls into 1/4 inch thick slices.  Place 2 inches apart on cookie sheet.  Bake for about 12 mins or until edges start to brown.  Cool on wire rack.  Makes about 54 cookies.

Paula Dean's Chocolate Chip Cookie Dough Truffles

Ingredients:

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

Directions: 

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Peanut Butter Truffles

Ingredients:

1 c peanut butter

6 tbls melted butter

2 c powdered sugar

Directions:

Melt the butter.  Mix all ingredients together in bowl.  Form into 1 inch balls on wax or parchment paper.  Let rest for 20 mins.  Cover in melted candy coating chocolate.

February: Meals For Two (or more)

Pecan Chicken & Mustard Sauce

Chicken Ingredients:

1/2 C finely chopped pecans
1/2 C bread crumbs
1/4 C butter, melted
8 boneless skinless chicken breasts

Sauce Ingredients:
1/4 C dijon mustard
1/4 C brown sugar
2 2/3 tbls chicken stock
2 tbls soy sauce
1 tbls worcestershire sauce
3/4 C cold butter cut into cubes
1/2 C sliced green onions

Directions:

Stir together the pecans, bread crumbs and 2tbls of the melted butter. Spread the mixture on a large plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining butter in a large skillet over medium heat. Place chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through about 10 minutes per side.

In a small saucepan, whisk together the dijon mustard, brown sugar, chiken stock, soy suace, and worcestershire sauce until smooth. Bring to a simmer over medium low heat them remove from the burner and whisk in the 3/4 C of butter one piece at a time. Do not return to the heat.

Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with the green onions.

Fish Packets

Ingredients:

4 white fish fillets (tilapia, cod, halibut, etc.)
16 oz frozen mixed veggies
2 tbls chicken or vegetable broth per packet
2 tsp lemon pepper, Mrs. Dash seasoning, bay seasoning or any other seasoning that you prefer if you're adding salt only do one tsp per packet.
aluminum foil

Directions:

Cut your foil into about 12 in apart place fish in foil and split up the veggies between the 4 packets add 2tbls of broth to each packet pour 2tsp of seasoning per packet. Fold the top of the foil together and edges make sure you kind of bend the edges up a little so none of the liquid will spill out. Place in a 450 degree preheated oven for about 20 minutes.

*Alternatives for packets: Mix any of these three things and follow the instructions in the recipe.

Meats: chicken, salmon, shrimp, steak, ground beef, any fish, pork chops, scallops, mahi mahi, tuna fillets, etc.

Veggies: mushrooms, broccoli, aspargus, leeks, parsnips, potatoes, squash, cauliflower, carrots, peas, just about any fresh or frozen veggiesin any variety

Seasonings: bay seasoning, lemon pepper, any Mrs. Dash, any Mckormick seasonings, salt, pepper, cream of anything soups, instant onions soup pakets, etc.

FAMOUS Chocolate Cake

Ingredients:

1/2 C butter
3/4 C cocoa powder
1 C water
1 C sour cream
2 tsp baking soda
1 1/2 C flour
2 C sugar
2 eggs
2 tsp vanilla

Directions:

In a small saucepan over medium heat add butter, cocoa, and water stir occasionally until melted and smooth. In a small bowl add sour cream and baking soda mix together and let sit. In a large mixing bowl combine flour and sugar. When chocolate mixture is ready add to the flour mixture and whisk together add eggs and vanilla whisk. Add sour cream and stir in with a spoon. Pour into two 8 or 9 in greased pans and Cook 25 to 35 minutes in a 350 degree oven.

Chocolate Frosting

Ingredients:

6 tbls butter softened
Cocoa 1/3 C light chocolate or 1/2 C for medium choco flavor or 3/4 C for darker choco flavor(I do 3/4)
2 2/3 C powdered sugar
1 tsp vanilla
1/3 C milk

Directions:
In a mixer smooth butter, add cocoa and powdered sugar. When powdered sugar is mixed in add vanilla and slowly add in milk until you bet the consistency that you want. This will ice 1 cake so you will want to double it to do a layered cake.

January: Soups, Stew & Rolls

Tresha's Potato Rolls

Ingredients:
1 1/2 C warm water
3/4 C sugar
1 pkg dry yeast (1 tbls loose yeast)
2/3 C mashed potatoes
2/3 C hot water
1/2 tsp salt
2/3 C shortening, margarine or butter
3 eggs
6-8 C flour

Directions:
Preheat oven 350 degrees. Combine 3/4 C water with 1/2 C sugar in a small bowl add yeast and stir let bloom while mixing other ingredients. Mix leftover warm water, sugar, potatoes, hot water, salt, shortening, and eggs. Mix together shortening will be lumpy. Add yeast mixture. Add 3 C of flour and mix on med high to high for 8 minutes. Add remaining flour until dough pulls off the sides of the bowl. Cover (with greased plastic wrap or clean towel) and let rise in greased bowl in warm area (I usually turn on oven and set the bowl on the stove another great place is the dryer while you're doing laundry as long as it's clean :} ) for about 45 minutes to an hour if you're not sure how long watch it and let it rise until it doubles. When it is done rising punch the dough down and form into rolls and cover on pan and let rise 30 minutes. Put in oven 20-30 minutes. Brush with butter, margarine on top while still warm.

*For wheat variation everything is the same you'll usually just add less flour at the end about 6-7 C total. If you want to do it sugar free just add 1 tbls sugar to yeast and water instead of adding 3/4 C sugar the 1 tbls is just to feed the yeast and the amount doesn't make you're blood sugar rise.

Beef Stew with Vegetables

(from Fix It and Forget it Cook Book)

Ingredients:

3 lbs Stewing beef
2 cups water
3 beef bouillon cubes
1 .2oz envelope mushroom onion soup mix
2 C potatoes
1 C sliced carrots
10 oz pkg frozen peas and onions

Directions:

Layer all ingredients in order in crock pot. Cover and cook on low 8-10 hours. Add 1tbls cornstarch to 1/2 C water last 1-2 hours of cooking to thicken stew.

Tresha's Baked Potato Soup

Ingredients:

12 oz pkg of bacon
8 C potatoes
1 onion chopped
6 beef bouillon cubes
3 C water
4 C milk
1 C heavy cream
2 tbls cornstarch
1/2 C milk

Directions:

Chop potatoes into cubes cover with water. Chop bacon into pieces (better to have a little frozen before cutting and use a straight edged knife not serrated) add to pot that has been preheating on Medium heat when bacon is crisp remove bacon and drain all but 1 tbls bacon grease. Add chopped onion to pot and cook until translucent do not brown onions. Drain water off of potatoes and add to poy add water and bouillon bring to a boil and boil until potatoes are fork tender about 20 min. Add milk and cream . Mix cornstarch and 1/2 C milk add to soup and bring to a boil stirring constantly. Once boiling remove from heat. Serve warm with shredded cheese, sour cream and bacon bits that you cooked earlier.

Cream of Broccoli Soup

(Any veggie can be used to make this soup)

Ingredients:

8-10 C broccoli (about 4 large bunches)
4 C water
5 chicken, beef or vegetable bouillon cubes
1 onion chopped
1tbls garlic
3 C milk, half and half or Cream (depends on how thick you want the soup milk will make it thin, half and half will make it thicker and cream will make it the thickest)
1 tbls butter or oil

Directions:

Chop broccoli including stems (peel off outer skin it's really tough). Heat oil or butter and cook garlic and onion until translucent do not brown because garlic will get bitter. Add broccoli, water and bouillon. Boil on high until broccoli is tender. Add broccoli and liquid to blender and puree. Return puree back to pot and add 3 C dairy and heat up until warm. Serve. You can serve this with shredded cheese. If you want your soup a little thicker add 1 tbls cornstarch to 1/4 C milk and boil.

*Vegetable variations: mushrooms, asparagus, cauliflower, carrots, peas, or mix them all together

October: Halloween Inspired Goodies

Meal In A Pumpkin

Ingredients:
2 onions chopped
1 lb hamburger
1 lb sausage
2 tbls soy sauce
2 tbls brown sugar
1/2 c mushroom drained and chopped
1 10 oz can cream of mushroom soup
8 oz water chestnuts drained and sliced
1 bell pepper
2 cups cooked rice
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp cumin
1 tsp salt
10-12 lb pumpkin
Shortening

Directions:
Preheat oven to 350 degrees.  Brown and drain beef as well as onions and sausage.  Cook until no longer pink and drain well.  Cut top off of pumpkin and reserve.  Clean seeds and strings from pumpkin.  Coat pumpkin with shortening.  Mix all ingredients together and add to pumpkin.  Place top back on pumpkin.  Wrap foil around stem.  Bake on cookie sheet for 2 to 3 hours depending on size of pumpkin.  Do not over bake. The pumpkin should never brown.

Eyeball Taco Salad

Ingredients:
2-1/2 lb ground beef
3/4 c water
1 (8 oz) can tomato sauce
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp ground oregano
1 tsp garlic salt
1 bag of tortilla chips crushed
4 cups cheddar cheese
4 cups chopped lettuce
10 tomato slices halved
1 cup (8 oz) sour cream
10 whole olives chopped in half

Directions:

Brown beef drain well. Stir in the water, tomato sauce and seasonings.  Bring to a boil. Reduce heat and simmer uncovered for 15 minutes.  Place the chips in a greased 15-in. x 10-in. x 1-in. baking pan, sprinkle with half the cheese, spread ground beef over cheese, sprinkle remaining cheese over beef.  Bake at 325 degrees for 25 to 30 min until bubbly.  Top with lettuce. Cut into 10 pieces.  On each piece, arrange two tomato slices for eyes, top each with a dollop of sour cream and an olive half.

Mummies On A Stick

Ingredients:
1 pkg 11 oz bread sticks
10 popsicle sticks
10 hot dogs

Directions:
Separate dough, roll 10 pieces into a 24-in. rope.  Insert sticks into hot dogs.  Starting at the stick end wrap one dough rope around each hot dog leaving 2 in of the hot dog uncovered for the mummy head.  Place mummies 1 in apart on a greased baking sheet.  Place remaining bread sticks on another baking sheet.  Bake at 350 degrees for 18-20 minutes.  Add dots of mustard for eyes.

Slimey Red Goop Salad

Ingredients:
1 (15 oz) can mandarin oranges
1/2 cup water
2 (3oz) pkg cherry, strawberry, or raspberry gelatin
1 (15 oz) can cherry pie filling
3/4 c cola

Directions:
Drain oranges reserving juice, set fruit aside.  In a large saucepan bring juice and water to boil remove from heat.  Stir in gelatin until dissolved.  Stir in pie filling and cola.  Pour into 1-1/2-qt. serving bowl.  Refrigerate for 50 minutes or until slightly thickened.  Fold in oranges and refrigerate for 3 hours or until set.

Spider Punch

Ingredients:
4 c apple juice
4 c orange juice
2/3 c lemonade concentrate
2 c water
plastic spiders washed and rinsed
4 1/3 c lemon lime soda

Directions:
In a pitcher combine the apple juice orange juice and lemonade concentrate and refrigerate.  Pour water and 1 cup juice into a ring mold (bundt pan) add spiders freeze until solid.
Just before serving add soda to juice mixture in a punch bowl. Unmold ice ring by dipping in a hot water bath. Place spider side up in bowl.

Pumpkin Cookie Dip

Ingredients:
1 (8 oz) pkg cream cheese softened
2 (7 oz) jars of marshmallow fluff
1 (12 oz) can of pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
gingersnaps, shortbread or vanilla wafers

Directions:
In a large bowl mix cream cheese and fluff until smooth.  Stir in pumpkin, cinnamon and nutmeg.  Serve with cookies.  Store in the refrigerator.

Gingersnaps

Ingredients:
2 1/4 c flour
1 c brown sugar
3/4 c shortening
1/4 c molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 cup sugar

Directions:
In a large bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.  Beat with an electric mixer on medium high speed until combined. Add remaining flour.  Shape dough into 1-in. ball. Roll balls in the granulated sugar to coat.  Place balls 2 inches apart on cookie sheet.  Bake in a 375 degree oven for 8 to 10 minor till edges are set and tops are crackled.  Cool cookies on a cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 48 cookies.

Shortbread

Ingredients:
4 c flour
1 c sugar
1 lb butter softened

Directions:
In a large bowl mix all ingredients.  Pat into ungreased 15-in. x 10-in. x 1-in baking pan.  Pierce with fork.  Bake at 325 degrees for 25-30 min or until lightly browned.  Cut into squares while warm. Cool on a wire rack.

September: Crock Pot Meals

COMING SOON!