Recipes Anonymous

Long time no see!

2011-06-28T20:56:00.001-07:00

I hadn't realized how long its been since I've updated my blog! You know what they say..life happens. Between college, volunteering, family friends, its been busy. But I can say that now that I have an apartment of my own, I've been doing a lot of experimenting. Experimenting in the kitchen that is. Figuring out how to cook cheap, and quick. Its been a challenge, but its also been a good learning experience. (If I have the time I will try and post some of the meals that I came up with while I was away.) But for now, with my little sister graduated from high school, we are headed of to Ireland and England for a two week vacation. We are all really excited.

I personally have been wanting to go to Ireland forever. Ask me why, and I couldn't really give you a straight answer, except for that Ireland seems to have its particular allure....green rolling hills, castles, stone walls, and a rich history. I'm sure lots of adventures await us, well, especially when it comes to driving. Never had to drive on the left side of the road before. Should be an experience for sure.

Broccoli Salad

2010-08-01T11:18:00.000-07:00

Ingredients:

1 cup mayo

2 Tbsp sugar

2 Tbsp red wine vinegar

1 (16 oz pkg) or one bunch broccoli, chopped

5 slices of bacon, cooked and crumbled

1/2 cup golden raisins

1/4 cup red onion, chopped

1/4 cup sunflower seeds

Remove broccoli leaves and cut off tough ends of stalks. Wash throughly, cut into small flowerettes and chop stems. Combine broccoli, bacon, raisin, onion, and sunflower seeds in a large bowl. Combine mayo, sugar and red wine vinegar. Add to broccoli mixture, stirring until well coated. Cover and chill.

Makes about 5 cups.

Broccoli Casserole

2010-06-28T13:24:00.000-07:00

Serves 12

3 pkg (10 oz each) frozen chopped broccoli, thawed, drained

3/4 lb (12 oz) velveeta cheese, cut into slices

36 ritz crackers, coarsely crushed, divided

1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended. Spoon mixture into 2 quart baking dish. Mix remaining crackers and butter; sprinkle over broccoli mixture. Bake 45 mixtures or until heated through.

Strawberry and Spinach Salad

2010-06-28T13:18:00.000-07:00

Serves 8-10

Dressing

1/2 cup sugar

1/4 tsp paprika

1 Tbsp poppy seeds

1/4 cup cider vinegar

2 Tbsp sesame seeds

1/4 cup red wine vinegar

1 1/2 tsp minced onion

1/2 cup salad oil

Mix all dressing ingredients in a small jar and shake. Dressing may be made ahead of time and stored.

Salad

3/4 cup slivered almonds

1 pt strawberries, sliced

2 Tbsp butter

1 lb fresh spinached, torn into bite sized pieces

In a small skillet, saute almonds in melted butter until lightly toasted, then remove and cool. Combine spinach, strawberries, and almonds in a serving bowl. Pour dressing over salad toss and serve immediately.

Hamburger Melt

2010-06-28T12:57:00.000-07:00

serves 4

1 1/2 pounds ground beef (pork or veal)

2/3 cup breadcrumbs

1/3 cup finely chopped flat-leaf parsley

1/3 cup grated pecorino-romano cheese

1 egg, lightly beaten

2 large cloves garlic, finely chopped

3 tbsp grated onion

splash of whole milk

1/2 tbsp rubbed or ground sage

fresh nutmeg

salt and pepper

extra virgin olive oil for drizzling

8 deli slices of mild or sharp provolone or swiss cheese

one 15 oz can fire-roasted diced tomatoes

a few leaves fresh basil, torn

a pinch of oregano or marjoram

4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

1. Heat a large cast-iron skillet or griddle pan over med-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges)

2. Drizzle the burgers with the extra virgin olive oil. Place in the hot skillet and cook, turning once every 10 minutes or until both sides are brown and the patty is cooked through. Top each burger with a slice of provolone and tent with foil to melt.

3. While burgers are cooking, in a med saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

4. Place the burgers on the roll bottoms, then top with the sauce and roll tops.

Bruchetta - The Summertime Treat

2010-06-28T12:49:00.000-07:00

Ahh bruchetta.... a juicy, crunchy, flavorful blend of summertime goodness. Great lunch, dinner, snack or appetizer.

Prep time: 30 minutes

Yield 14 servings

1 garlic clove, peeled and halved

14 slices French bread (3/4 inch thick)

4 medium tomatoes, seeded and diced

1/4 cup chopped red onion

2 tbsp olive oil

1 tbsp minced fresh basil

1/4 tsp salt

1/8 tsp pepper

14 fresh basil leaves

Rub cut side of garlic over one side of each slice of bread. Place bread, garlic, side down, on an ungreased baking sheet. Bake at 350 degrees for 5 minutes on each side or until lightly browned. In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tbsp onto each piece of toast. Top each with a basil leaf.

Yields 14 servings

Specialty Rueben Sandwich

2010-05-05T12:21:00.000-07:00

For lunch today I decided to try making something we'd discovered while visiting Boone at the Daily Bread. We'd gone there for lunch after looking at my potential (well not anymore, we signed the lease!) apartment. Located right downtown, we walked there after wandering around a bit. My dad and I have been in there before, and like last time, it was packed! People were waiting outside for them to open even, and luckily, we showed up just as they did and were able to get a seat before it filled up. I ordered the Gobbler, and was so happy with it, I made an attempt at making it for lunch today for my mom and I.

Sauerkraut, canned, fresh or bagged is fine (heated)

Rye bread

Thousand island dressing

Cheddar or swiss cheese

Turkey (from the deli, sliced)

1. Heat the sauerkraut on the stove.

2. Lightly toast bread.

3. Spread dressing on to one slice, add desired amount of turkey, cheese.

4. When sauerkraut is warm enough, add to the sandwich.

Optional: grill to melt the cheese

After lunch, we had to bring outside plants that we'd brought in so our house could be painted. Nothing out of the ordinary, except that the first floor of our house no longer looked like a jungle. Until we watered the geraniums. For the past four or five days, he'd been living in our house, in the pot. He enjoyed getting wet when we watered the plants, but we were just surprised that he didn't get discovered by our two cats after all that time! He's a lucky frog.

Home!

2010-05-04T11:09:00.000-07:00

If you guys have been wondering what is up with all of the unusual activity on my blog...aka. I've actually been making posts lately...its because we're finally out for summer! Yay!! But the reason for adding so many new recipes also has something to do with the fact that I have my first apartment next year! I'll finally be able to cook, rather than eating the gross, come-in-bulk Sudexo food that our cafeteria had at school. Soooo....I've been collecting all of my favorite recipes from home and putting them on the blog so I'll have access to them at school. So excited!!

If you have suggestions for any quick, cheap and easy recipes that you think might be good to take with me please feel free to share! I'm still looking for ideas!

Tomato Mozzarella Salad

2010-05-04T10:46:00.000-07:00

3 large tomatoes, sliced

8 oz mozzarella, sliced

1/4 cup olive or veggie oil

1/4 tsp salt

1/8 tsp pepper

1/4 cup minced fresh basil

On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

Chicken or Steak Stir Fry

2010-05-04T10:39:00.000-07:00

Yields 4 servings

1 tbsp cornstarch

1 tsp beef bouillon

1 cup water

1/4 cup soy-sauce

10 oz boneless beef sirloin steak/boneless chicken breast

1 medium green pepper

1 medium garlic clove, minced

1 medium onion, halved and sliced

2 tsp canola oil

2 medium tomatoes, cut or 1 can diced tomatoes (14oz)

1/8 tsp pepper

4 cups hot cooked rice

1. In a bowl, combine cornstarch, bullion, water and soy sauce; set aside.

2. Cut steak or chicken into small cubes; set aside.

3. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside.

4. Add meat; stir fry for 4-6 minutes.

5. Stir cornstarch and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water and green pepper; cook and stir until heated through.

Serve over rice.

Chicken Roll-ups

2010-05-04T10:32:00.000-07:00

Chicken breast (1 breast per serving)

Ham (sliced thin or from the deli)

Sharp cheddar (block, not shredded) or cheese of your liking (sliced thin)

Bread or cracker crumbs (Ritz Garden Vegetable are good)

Butter (melted)

Toothpicks

1. Pound chicken breast between 2 sheets of plastic wrap/parchment paper.

2. Lay down a few thin slices of ham on top of the chicken breasts, and then add a layer of cheese. Roll up the chicken breast. Dip it in melted butter and roll in breadcrumbs, sticking a toothpick or 2 through the middle of the roll.

3. Put in a baking dish and bake uncovered at 350 degrees for 35-40 minutes depending on your oven.

Banana Cupcakes

2010-05-04T09:30:00.000-07:00

1 1/2 cups flour

3/4 cups sugar

1 tsp. baking powder

1/4 tsp salt

1/2 cup unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe)

2 large eggs

1/2 tsp vanilla extract

Icing:

2 sticks (1 cup) butter, slightly softened

12 oz cream cheese

6 cups powdered sugar

2 tsp. vanilla

1 1/2 tsp cinnamon

1. Preheat oven to 350 degrees. Line a 12 cup muffin pan w/ paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and slat.

2. Make a well in center of flour mixture. In the well, mix together the butter, mashed bananas, eggs and vanilla. Stir to incorporate four mixture, being sure not to over mix. Spoon batter into muffin cups.

3. Bake for 25-30 minutes, or until toothpick comes out clean. Remove cupcakes form pan; and cook completely on wire rack.

Icing

In a bowl of an electric mixer, beat the butter, and cream cheese until smooth. Slowly add the powdered sugar and the mix until everything is combined. Add the vanilla and the cinnamon. Ice the cooled cupcakes and enjoy!

Summer Squash

2010-05-04T09:04:00.000-07:00

4 servings

1 1/2-2 tbsp extra virgin olive oil, divided
2 med. onions, thinly sliced
1/8 tsp salt
1 1/2 lbs. squash, cut into 1/2 inch thick slices or cubes
1 tsp minced or crushed garlic
ground black pepper

Toppings:
minced thyme
3-4 oz feta or goat cheese

1. Place a large skillet over med. heat. Let heat for a minute or so.
2. Add 1 tbsp olive oil and swirl to coat the pan.
3. Add onion and salt. cook, stirring often for about 10 minutes or until onions becomes very tender and lightly golden brown. Transfer to bowl and set aside
4. Return pan to heat. Slick the pan with 1-2 tsp olive oil. Add the squash and cook without stirring until golden on the bottom, for about 1-2 minutes.
5. Repeat step 4 after flipping squash to the other side.
6. Toss in the garlic, and return the onions to the pan. Mix well and season to taste.

Serve hot, warm or at room temperature.

Tomato Pie

2010-05-04T08:58:00.000-07:00

8 servings

1 (9 inch) pie shell
7 ripe tomatoes, sliced (slightly drained)
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 tsp fresh basil
2 tsp fresh oregano
salt to taste

1. Preheat oven to 350 degrees F
2. Bake the pastry shell for 8-10 minutes or until browned
3. Slice onion and place on the bottom of pastry shell. slice tomatoes and arrange over onions. Add black pepper to taste.
4. In a medium bowl, combine mozzarella, parmesan, mayo, basil, and oregano. Spread evenly over tomatoes.
5. Bake at 350 for 20-25 minutes or until golden brown.
6. Garnish with herbs.

Stuffed Shells

2010-05-04T08:53:00.000-07:00

1 box jumbo shells
4 cups ricotta (2 lb container)
2 cups shredded mozzarella (3 cups mozzarella/parmesan mix)
2 eggs
1 cup grated parmesan
1/2 tsp salt
1/8 tsp pepper
Italian herb seasoning

Mix ingredients.
Spread sauce on the bottom of the pan until covered.
Stuff the shells with the mix
Put the shells on top, and put more sauce on top and sprinkle over with mozzarella.

Bake 30 minutes at 350 degrees.

Broccoli Casserole

2010-05-04T08:50:00.000-07:00

Prep time 10 min
Total time 55 min
Serving 12

3 pkg (10 oz) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz) Velveeta, cut up
36 Ritz crackers, crushed
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon into 2 quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
Bake for 45 minutes or until heated through.

Cabbage Soup

2010-05-04T08:38:00.000-07:00

Don't let the name "cabbage" spoil this recipe for you! Its actually really good, and really good for you. Light and filling, its a soup that can easily be frozen for a few weeks and saved for a rainy, lazy day when cooking is just not part of your schedule.

garlic
6 large green onions, sliced
2 green peppers, cut into bite sized pieces
1-2 cans of tomatoes (diced or whole)
3 carrots, chopped
1 container (about 10 oz) mushrooms, sliced
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1-2 cubes bouillon (optional)
1 48 oz can V8 juice (optional)
season to taste with salt, pepper, parsley, curry, garlic powder etc (we've discovered that spices such as rosemary, thyme, bay leaves, dill leaves, chives, marjoram, parsley, garlic powder, salt and pepper work best)

1.Saute the green onions, pepper in a pot with cooking spray.
2. Take the outer leaf layers off the cabbage, cut into bite sized pieces, add to pot.
3. Clean carrots, cut into bite sized pieces, add to pot.
4. Slice mushrooms into thick slices, add to pot.
5. You can use beef or chicken bullion cubes for seasoning.
6. Use about 12 cups of cold water (or 8 cups of the V8 juice), cover and put heat on low. Let soup cook for about 2 hours. Season to taste w/ salt and pepper.

Packet Potatoes

2010-05-03T11:01:00.000-07:00

Another one of those family favorites. We've actually had to expand this recipe to use an entire bag of potatoes in order to have enough for all of us at dinner!

1 sheet (18x24") aluminum foil
1 small onion, thinly sliced
4 medium red potatoes, cut in bite sized pieces
2 Tbsp olive oil or veggie oil
1 tsp. seasoned salt
1/2 tsp dried dill weed (opt)
1/4 tsp pepper

serves 4

1. Preheat oven to 450 degrees (or grill to med-high).
2. Spray foil with non stick cooking spray/ use glass dish and spray (we use cosco to grease the pan instead)
3. Center onion on foil. Layer potatoes evenly on top of the onion. Drizzle with oil and sprinkle with seasonings.
4. Bring up the sides of the foil and double fold. (or cover glass pan with foil). Double fold ends to form one large oil packet, leaving room for heat circulation inside packet.
5. Bake 30-35 minutes on a cookie sheet in the oven. Or grill 15-20 minutes in covered grill

Snow...snow....snow...

2010-02-10T12:07:00.000-08:00

I haven't seen this much snow since year 2000. We've been hit by multiple snowstorms and I can't tell you how many days of classes I haven't attended because of either delays or cancellations. Campus is still covered in a blanket of white stuff, and the grass hasn't seen the sun for weeks.I have been living off of pizza and spaghetti for far too long.(Not that the cafeteria food we live off of isn't much better....) And, I can't believe I'm saying this, but I hope we don't miss anymore classes. I'm starting to get bored and I'm off of my routine!! I don't know what the professors are going to do to catch up on things, its not like high school where you had designated make-up days. Hmm...we shall see what happens...

As for spring break, I can't wait to get home and start trying all of these new recipes I've been collecting from blogs and websites to try! Ugh. I feel so behind!

Hope you all are staying warm!!

Best Banana Bread

2010-01-03T17:19:00.000-08:00

Taken from the Debbie Macomber's Cedar Cove Cookbook that my grandma got me for Christmas. :) Yay!! Thanks grandma!! It was just something I decided to do to occupy my time after dinner tonight. After it was out of the oven and on the rack, my mom and I went on a walk while waiting for it to cool. Of course, when I got back I just had to try it, it just smelled too good! I cut the first slice and shared half with my mom, but had no choice but to go back for another slice, my taste buds were screaming. It'll most likely be my breakfast tomorrow morning.

Makes 1 loaf.

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp. salt
3 very rip bananas
1/2 cup sour cream or plain yogurt
1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted walnuts, chopped (optional - I only didn't add these due to allergies :( but the recipe called for it, I'm sure it'd be even better with it, but the bread turned out fine without it too. )

1. Preheat oven to 350 F. Lightly butter bottom and sides of a 9-by-5 inch loaf pan; lightly coat with flour.
2. In a medium bowl, combine flour, baking soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.
3. Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.

Creamy Noodles with Ham and Peas

2010-01-01T12:25:00.000-08:00

Mom made this for "dinner" today, which turned out to be more of a mid-day meal. When I asked where she'd gotten the recipe, it turns out that it came off of a package of egg noodles. What I liked the most about it was it reminded me of a lunch meal that my host mom used to make for us while I was in Germany. Only difference I could find was there was no peas. Good recipe for when you want to use up some leftover ham from dinner the night before. Really yummy!!

Time: about 20 minutes

4 1/2 cups Market Pantry Wide Egg Noodles (about 1/2 pkg)

3 Tsp. butter or margarine

1 cup ham, diced

1 cup fresh sliced mushrooms, larger pieces cut in half

2 Tbsp. diced onion

1 cup frozen peas

1 1/4 cup whipping cream

1/3 cup fresh grated Parmesan cheese

Salt and pepper

1. Bring 4-6 quarts of water to a boil, add salt to taste if desired. Add noodles and return to boil for 7-8 minutes or until noodles are tender, then drain.

2. While noodles are cooking, melt butter in large skillet. Add ham; cook and stir until lightly browned. Add mushrooms, onions and peas; cook about 4 minutes or until peas are hot and onions and mushrooms are tender, stirring occasionally. Add cream; simmer about 2 minutes or until slightly thickened, stirring constantly.

3. Toss sauce with hot noodles and Parmesan cheese. Season with salt and pepper to taste. Serve immediately with additional cheese, if desired.

Chocolate Peanut Butter Balls

2009-12-31T09:17:00.000-08:00

Our family borrowed this recipe from katesblog to try for the holidays. When first mixing all of the ingredients together we were sort of leery about how it would turn out. But ummmm were they good!! Even a friend of mine, who is usually not so crazy about peanut butter, absolutely loved them. In fact, the reason I'm putting this recipe on my blog is so she can have access to it, because she asked me for it over the holiday but we were away, so I couldn't get it to her. Enjoy!!

1 18oz jar peanut bar
2lb powdered sugar
1 cup butter, softened
chocolate almond bark (or melt 12oz bag of chocolate chips with 2 T shortening)

1. Mix peanut butter, butter, and optional 1tsp vanilla with electric mixer until well blended.
2. Add the powdered sugar, a little at a time, blending with the mixer until all the sugar is mixed in. The dough will be slightly crumbly.
3. Form the dough into 1-1 1/2 inch sized balls by rolling the dough between your hands. Set formed balls on a plate or cookie tray.
4. Mix all ingredients together except for chocolate. Shape into 1-inch balls. Cool in frig. Melt chocolate in microwave, or double broiler and dip balls in, being sure to cover completely. Put on wax paper to harden.
5. Once they are cool you can put them in plastic containers in the refrigerator or freezer. They will keep for several weeks.

Hamburger Soup

2009-12-13T20:34:00.000-08:00

Hamburger-Vegetable Soup

Another famous recipe in our household. Quick and easy family favorite!

1-1 1/2 pounds hamburger

3-4 cups of water

3 medium carrots, chopped (about 1 cup or more if you like carrots)

2 medium stalks celery, chopped (about 1 cup or more if you like)

1 large potato, cut into 1/2 inch pieces (about 1 cup or more if you like)

2 medium onions, chopped (about 1 cup or more if you like)

1-2 teaspoon salt

1/4 to 1/2 teaspoon of pepper

1 bay leaf

1/4 teaspoon dried basil leaves

1 can (14.5 ounce) Diced tomatoes with the liquid! ( or 2 cans if you like)(or a 28 oz. can will do)

Cook and stir hamburger in Dutch oven until light brown; drain. Stir in remaining ingredients; Heat to boiling; reduce heat. Cover and simmer just until vegetables are tender, about 20 to 30 minutes. (Depending on how small you chopped your vegies!)

Serves about 6, but in my household any leftover soup keeps for lunch the next day!

Orange Pumpkin Halloween Cupcakes

2009-10-25T13:34:00.000-07:00

One of my friends loves to bake, so she decided that we were going to make Halloween cupcakes this weekend!! So last night we invited everyone over to the kitchen and made it a group project. They turned out so good! Everyone really enjoyed them. ;)

Lauren is wondering what exactly she's supposed to do with that stuff...lol. She couldn't figure out how much 1/4 of a cup was...so Becca just handed her a 1/4 measuring cup to put the batter into the backing cups..haha...guess she doesn't do this very often does she?

Becca, our head chef, creating the mix. :)

1 package yellow or white cake mix
1 cup solid pack pumpkin
3/4 cup water
3 eggs
2 tbs veggie oil
1 tsp ground cinnamon and pumpkin pie spice
orange food coloring
icing
8 oz cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla extract
optional- black gumdrops to put on top

recipe: preheat oven to 350F line 24 standard muffin cups w/ paper baking cups
beat cake mix, pumpkin, water, eggs, oil, cinnamon, and pumpkin pie spice in large bowl w/electric mixer at medium speed 3 minutes or until well blended. spoon 1/4 cup batter into each muffin cup

bake about 20 min. or until toothpick inserted into the center comes out clean. cool cupcakes in pans 10min. remove to wire racks; cool completely

icing: cream butter and cream cheese till creamy,mix vanilla, gradually stir in powdered sugar. store in fridge

and then if you want to use the chocolate then you place 4 squares of semi sweet chocolate in a plastic resealable sandwich bag and microwave on medium 40 seconds

knead bag; microwave 30 seconds to 1 minute or until chocolate is melted. knead bag till chocolate is smooth. cut off tiny corner of bag. Drizzle chocolate in four or five concentric circles over top of cupcakes. Immediately draw 6 or 8 lines at regular intervals from center to edges of cupcakes w/ toothpick or knife to create web

for spiders, place one gumdrop in center of web design on top of cupcake. Roll out another gumdrop w/ rolling pin on generously sugared surface. Slice thinly and roll into "legs." Arrange legs around gumdrop to complete spiders

Allen's Chicken Enchilada's

2009-09-27T16:37:00.000-07:00

One of my friend's father's sent her this recipe to try making here on campus. Sooo..guess what we spent last night doing. Haha, yup, cooking. All four of us helped make it and wow were they good!! I'm so glad Nora asked for the recipe. Definitely much better than having to eat campus food!

Ingredients:
1-2 lbs chicken, pre-cooked or self prepared (thinly cut into strips)
1 can enchilada sauce (mild or medium)
1 package of flour tortillas (dinner plate size)
1 package shredded cheese (either cheddar or Mexican mix)
Vegetable cooking oil
Optional: onions, black olives, peppers
Pam or other cooking spray
Salsa and/or sour cream

1. Cook chicken in a frying pan on medium heat using small amount of vegetable oil (about 1/2 capful).Or simply reheat if using pre-cooked, packaged chicken.

2. Mix in about half a can of enchilada sauce with the chicken in a bowl and set aside.

3. Set stove to medium heat. Add small amount of vegetable oil to the frying pan and cook both sides of the tortillas, one at a time. Cook about 30 seconds per side, or until bubbles form and is slightly brown. Stack the cooked tortillas on a paper plate w/ paper towel between each to soak up any leftover oil.

4. Prepare a casserole dish. Spray the bottom and sides with Pam. Pour in just enough enchilada sauce to just cover the bottom of the casserole dish.

5. Brush enchilada sauce on one side of the tortilla. Add chicken, shredded cheese, and if preferred, also the optional onions, olives and peppers. Tightly roll the tortilla by folding over each side and then tucking in the corners. Place each rolled tortilla in the casserole dish.

6. With remaining enchilada sauce, brush the tops of the tortillas and cover with a layer of shredded cheese. Optionally add onions/olives and peppers.

7. Cook in oven at 425 for about 20 minutes or at least until cheese has melted and bubbles.

8. Serve with sour cream or salsa

Hi all!!

2009-09-19T17:05:00.000-07:00

I apologize for not adding any new recipes lately, but living in a college dorm, I don't have much time or resources to do much cooking or baking. I will make an attempt on doing so over break!! I feel so behind!! Ahh!! College life is great though, especially when you are surrounded by such a good group of friends. I am very fortunate to have them!

Chocolate Velvet Pound Cake

2009-07-27T09:32:00.001-07:00

Woah! What a Birthday cake!!! Uncle Bob's face was priceless when he saw this! His mouth just dropped open! I'm not sure if it was more out of surprise or OMG that looks soooo good!!

Ingredients:
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
1 cup hot water
2 tsp vanilla extract
1/4 cup powdered sugar

1. Melt semisweet chocolate morsels in a microwave safe bowl at HIGH for 30 second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

2. Beat butter and brown sugar at medium speed with an electric mixer 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Sift together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

4. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 F or until a long wooden pick inserted in center comes out clean. cool in pan on a wire rack 15 minutes. Remove from pan, and let cool completely on wire rack.

5. Sift powdered sugar over top of cake. Serve with chocolate garnish and ice cream. Garnish if desired.

Serves 12

Dill-and-Almond Green Beans

2009-07-27T09:03:00.000-07:00

Quick and easy! This one is for Becca. After chatting online with her about the whole green bean recipe I decided to add it. ;)

Ingredients:
1 Red bell pepper
1 lb. fresh green beans, trimmed
1/4 cup slivered almonds
1 tbsp olive oil
1 garlic clove, minced
1 tbsp chopped fresh dill
1/2 tsp salt
1/2 tsp pepper

1. Cook green beans in boiling water to cover in dutch oven over med-high heat for 10 minutes. Plunge beans into ice water to stop the cooking process; drain.

2. Saute almonds in hot il on large skillet over medium heat for 3 minutes or until lightly browned. Add garlic; saute 30 seconds. Stir in green beans, dill, salt, and pepper; cook 2 minutes or until thoroughly heated.

3. Serve!!

Overnight Brunch Egg Bake

2009-07-27T08:23:00.000-07:00

Another one of those recipes that I just discovered while we were having our guests. Mom made this one for breakfast and from the time it came out of the oven to when it made it to my mouth everything about it was YUM! And I'm usually not thrilled about eggs either...the only way I'd ever eat it before now.. is if it was scrambled, with cheese and ketchup on top. I know a lot of you out there must think I'm absolutely nuts to put ketchup on my eggs, but if you are skeptical you have to try it, its really not as bad as it sounds! I promise!

Ingredients:
24 oz (6 cups) shredded Colby-Montery Jack cheese blend
2 tbsp margarine or butter
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1 (4.5 oz) jar Green Giant Sliced Mushrooms, drained
8 oz. cooked ham, cut into thin bite-sized strips
8 eggs
1/2 cup Pillsbury BEST all purpose or unbleached flour
2 tbsp chopped fresh parsley
1 3/4 cups milk

1. Spray 13x 9 inch (3 quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.

2. Melt margarine in medium skillet over medium heat. Add onions, 1/2 chopped bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange veggies over cheese in baking dish. top with ham strips. Sprinkle remaining cheese over ham.

3. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. cover; refrigerate 8 hours or overnight.

4. To serve, heat oven to 350 F. Uncover baking dish; bake at 350 F for 55-65 mintues or until mixture is set and top is lightly browned. Let stand for 10 mintues before serving. To serve, cut into squares. If dsired, garnish with red bell pepper and fresh parsley.

Packet Potatoes

2009-07-27T07:46:00.000-07:00

This is one of my personal favorites! I'm not sure where my mom found the recipe initially, but my family begs her to make this one for dinner!

These potatoes are definitely not bland, but zesty and flavor filled. Once you try it, you'll find it hard not to fall in love with them to!

Ingredients:
1 sheet (18x24") Aluminum foil
1 small onion, thinly sliced
4 medium red potatoes, cut in bite size pieces
2 Tbsp olive oil or vegetable oil
1 tsp. seasoned salt
1/2 tsp dried dill weed (optional)
1/4 tsp pepper

1. Preheat oven to 450 F (or grill to med-high)
2. Spray foil with nonstick cooking spray (or use glass dish and spray)
3. Center onion on foil. Layer potatoes evenly on top of onion. Drizzle with oil and sprinkle with seasonings.
4. Bring up sides of foil and double fold (or cover glass pan with foil.) Double fold ends to form one large foil packet, leaving room for heat circulation inside packet.
5. Back 30 - 35 mintues on a cookie sheet in oven or Grill 15 - 20 minutes in covered grill.

Serves: 4

Mom's Famous Pasta Salad

2009-07-26T18:27:00.000-07:00

We had family visiting this weekend, and we were looking for an easy dish to add to our lunch menu...but something that would also feed a lot of people and taste just as good. Our solution was the "famous" pasta salad recipe that my mom had collected from one of her quilting bee members. Its a really easy salad to make, and there is not much to it and everyone, I mean everyone, who has ever tried it has absolutely loved it. The relatives staying with us this weekend even asked for the recipe. So, I decided to share it with all of you! I hope you guys find it to be just as good !! Enjoy!

Ingredients:
Package of Wacky Mac pasta
Broccoli
Peppers
Feta Cheese
Peppers (green or red works)
Artichokes
Black or green olives
Pepperoni
Italian salad dressing

1. Boil and drain the pasta according to package
2. Cut desired ingredients (you can add or subtract what you want according to your own tastes - feel free to experiment with it!!)
3. Mix
4. Top with dressing and chill or eat right away.

*note: you may need to add more dressing if you let it sit in the fridge overnight, the pasta tends to soak in the dressing

Cucumber and Tomato Salad

2009-07-01T14:11:00.000-07:00

Family Favorite!! This is dish is usually gone the same day we make it! Great as an appetizer, side or if you just want to have it for lunch. Perfect for those hot summer days.

Ingredients:
2 cucumbers
1 large tomato
1 small green pepper
1 small purple onion
1/3 cup veggie oil
3 Tbsp sugar
3 Tbsp red wine vinegar
3/4 tsp salt
1/8 tsp pepper

Directions:
Chop cucumber, tomato, bell pepper and onion. Whisk together oil and next 4 ingredients in large bowl until sugar dissolves. Add cucumber mixture. Toss together. Cover and chill 3 hours.

Yields: 2 cups

Strawberry Pretzel Salad

2009-06-30T17:32:00.000-07:00

I'd personally never heard of this recipe before, until some of my friends at college introduced me to it. Apparently, it had been a personal favorite for a lot of them. Don't let the name of it fool you!! It may seem like a strange combination, but if you are a fan of salty-sweet combo's this recipe is one for you!!

Ingredients:
2 cups crushed hard pretzels
3/4 cup melted butter or margarine
3 tablespoons sugar
1 package (8 oz) cream cheese
2 cups whipped cream or whipped topping
1 package (6 oz) strawberry gelatin
1 package (10 oz) frozen strawberries, thawed
2 cups boiling water
1 cup sugar

Preparation: Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Put into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Mix together the cream cheese, 1 cup sugar, and whipped topping. Mix gelatin into boiling water, then add frozen strawberries. Spoon over cream cheese mixture. Garnish with fresh strawberries.
Serves 10 to 12.

They Won't Know Raspberry Coffee Cake

2009-06-27T11:23:00.001-07:00

Absolutely delicious!! My mom made this one morning for breakfast and I couldn't help but go back for seconds. Low calorie, low fat and yummy....I don't think it can get any better than that!!

45 min/10 min prep
8 slices

1 cup all purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 low-fat plain yogurt
2 tbsp butter or margarine, melted
1 tsp vanilla extract
3 tbsp brown sugar
1 cup unsweetened raspberries (fresh or frozen...but fresh are definately better!!)
1 tbsp sliced almonds

Glaze
1/4 cup confectioners' sugar
1 tsp nonfat milk
1/4 tsp vanilla extract

In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
Combine the brown sugar and raspberries; sprinkle over batter.
Spoon the remaining batter over the top.
Sprinkle with almonds.
Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine the glaze ingredients.
Drizzle over coffee cake.
Serve warm or at room temperature.

Note: Recipe found at www.recipezaar.com

Spiced Mocha Mix

2009-06-26T21:47:00.000-07:00

Something that I tried off on a whim. Turns out it is really good, and not to mention, really easy to make! Even my sister liked it and she doesn't even drink coffee!! Tasty warm drink that works great as an alternative to hot chocolate for coffee drinkers and non coffee drinkers alike!! Would also work as a simple, great holiday gift for those on a tight budget.

Spiced Mocha Mix
1 cup sugar
3/4 instant nonfat dry milk powder
2/3 cup cocoa
1/2 cup powdered nondairy coffee creamer
1/3 cup instant coffee granules
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp salt
Marshmallows (optional)

Combine first 8 ingredients. Store in airtight container. To serve, spoon 3 heaping tbsp into a mug. Add 1 cup hot milk, stirring until dissolved.Top with marshmallows, if desired.