tag:blogger.com,1999:blog-22491652308878587592024-03-13T08:41:27.592-07:00A Family CooksA Compilation of One Family's RecipesJuliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2249165230887858759.post-5961027858599462013-08-20T21:06:00.000-07:002013-08-20T21:06:16.551-07:00Crockpot Chicken Philly Sandwiches<div class="ERSName" itemprop="name">
<img height="318" itemprop="image" src="http://foodfamilyfinds.com/blog/wp-content/uploads/2013/03/Slow-Cooker-Chicken-Philly-Sandwich.jpg" width="400" /></div>
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<span style="font-size: large;">These are so so so good! Yummmm!!! Toast your bread with cheese on it, and your taste buds will thank you. FYI: Dale's steak seasoning is actually a bottle of sauce, so don't look for it in the seasoning aisle.</span></div>
</div>
<span style="font-size: large;"></span><br />
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
<strong><span style="font-size: large;">Ingredients</span></strong></div>
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">2 tablespoons butter</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">1 large sweet onion, sliced</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">2 green bell peppers, sliced</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">3 boneless,skinless chicken breasts, sliced</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">2 tablespoons Dale’s Steak Seasoning</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">sliced Mozzarella cheese</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">hoagie rolls</span></li>
</ul>
<div class="ERSClear">
<span style="font-size: large;"></span> </div>
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<div class="ERSInstructionsHeader ERSHeading">
<strong><span style="font-size: large;">Instructions</span></strong></div>
<div class="ERSInstructions">
<ol>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;">Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;">Add butter, onions and green peppers.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;">Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;">Cover and cook for 5 hours.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;">Serve on hoagies with a slice of cheese melted on top.</span></li>
</ol>
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;">Ryan and I like to eat these with ripe avocados, tomatoes, and lettuce. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;">Also, the first 2 times I made this, I had to add about 1 tsp extra sauce, but the 3rd time was perfect without adding anything. Taste it after 5 hours and see what you think!</span></div>
Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-45587253916901373252013-02-25T20:20:00.003-08:002013-02-25T20:21:19.589-08:00ScotcheroosI was looking for this recipe in my email and decided to post it here to make it easier to find. I think these are way better than rice crispy treats. They are tasty and supposedly gluten-free. I'm not sure what is or isn't gluten-free, but I got this recipe from a co-worker who can't eat gluten. So either they don't have gluten or my coworker was cheating. They are yummy!<br />
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<div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">Ingredients</span></div>
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<div class="MsoNormal">
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<div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">1 cup white Karo Syrup</span></div>
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<div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">1 cup sugar</span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">1 cup peanut butter</span></div>
</div>
<div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">6 cups Rice Krispies (you can use Rice Chex too)</span></div>
</div>
<div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">1 cup chocolate chips (milk or semi-sweet your pick ... i use milk chocolate)</span></div>
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<div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">1 cup butterscotch chips</span></div>
</div>
<div>
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</div>
</div>
<div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">Combine Karo syrup and sugar in a pan. Dissolve and bring to a boil. Add peanut butter and stir until melted. Remove from heat. Add cereal. Press into greased 9 x 13 pan. Melt the butterscotch and chocolate chips together then spread over the top.</span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">Notes:</span></div>
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<div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">If you like it more peanut buttery you can add 1/4 to 1/2 cup more of peanut butter.</span></div>
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<div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10pt;">I usually melt more chocolate and butterscotch chips because I like the top a little thicker</span></div>
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Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-73518972419732149322013-01-29T18:53:00.004-08:002013-08-26T14:56:31.329-07:00Cajun Chicken Pasta on the Lighter Side<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoyGQg6T5SamNAG2ESCx6ekwezlVMuD1fYIttEVk6nx538DWdlnOCV80-moSVuOaMRZG_ryGuwksJo1oDdo3vbTroCvxQJeQ2cwqPBGcBLNxwt8gZ8kmNEHKUcsZJorB687Xpr77IDgTF/s1600/Skinny-Chicken-Cajun-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_9fdmne="2" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoyGQg6T5SamNAG2ESCx6ekwezlVMuD1fYIttEVk6nx538DWdlnOCV80-moSVuOaMRZG_ryGuwksJo1oDdo3vbTroCvxQJeQ2cwqPBGcBLNxwt8gZ8kmNEHKUcsZJorB687Xpr77IDgTF/s320/Skinny-Chicken-Cajun-Pasta.jpg" width="320" /></a></div>
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I love love love this recipe. It is from skinnytaste.com, so I don't feel guilty eating it! It is fresh and full of veggies. I didn't think it was spicy at all.<br />
<br />
Ingredients:<br />
<ul>
<li>8 ounces uncooked linguine
<li>1 pound chicken breast strips
<li>1-2 tsp Cajun seasoning (or to taste)
<li>1 tbsp olive oil
<li>1 medium red bell pepper, thinly sliced
<li>1 medium yellow bell pepper, thinly sliced
<li>8 oz fresh mushrooms, sliced <span style="color: red;">(I didn't put mushrooms)</span>
<li>1/2 red onion, sliced
<li>3 cloves garlic, minced <span style="color: red;">(or ~3/8 tsp of garlic powder)</span>
<li>2 medium tomatoes, diced
<li>1 cup fat free low sodium chicken broth
<li>1/3 cup skim milk
<li>1 tbsp flour
<li>3 tbsp light cream cheese
<li>fresh cracked pepper
<li>2 scallions, chopped <span style="color: red;">(I didn't use this)</span>
<li>salt to taste
<li>Smart Balance cooking spray </li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<br />
Directions:<br />
<br />
<b>Prep</b> all your vegetables. In a small blender make a
slurry by <b>combining </b>milk, flour and cream cheese. <b>Set</b> aside.
<b>Season</b> chicken generously with Cajun seasoning, garlic powder and salt.<br />
<br />
<strong>Prepare </strong>pasta in salted water according to package directions.<br />
<br />
<strong>Heat </strong>a large heavy nonstick skillet over medium-high heat; <b>spray
</b>with cooking spray and <b>add</b> half of the chicken. <b>Sauté</b> 5 to 6
minutes or until done, <b>set aside</b> on a plate and repeat with the remaining
chicken. <b>Set aside.</b><br />
<strong></strong><br />
<strong>Add </strong>olive oil to the skillet and reduce to medium; <strong>add </strong>bell
peppers, onions, and garlic to skillet, <strong>sauté </strong>3-4 minutes<strong>.</strong><br />
<strong></strong><br />
<strong>Add </strong>mushrooms and tomatoes and <b>sauté</b> 3-4 more minutes or until
vegetables are tender. <b>Season</b> with 1/4 tsp salt, garlic powder and fresh
cracked pepper to taste.<br />
<br />
<strong>Reduce </strong>heat to medium-low; <b>add </b>chicken broth and <b>pour</b> in
slurry <b>stirring </b>about 2 minutes.<br />
<br />
<strong>Return </strong>chicken to skillet; <b>adjust</b> salt and Cajun seasoning to
taste, <b>cook</b> another minute or two until hot, then <b>add</b> linguine;
<b>toss</b> well to coat.<b> Top</b> with chopped scallions and enjoy!<br />
<br />
<a href="http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html">http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html</a>Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-59620780013482046452013-01-10T20:15:00.000-08:002013-01-10T20:16:25.326-08:00Chicken Crescent Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://media-cache-ec6.pinterest.com/upload/129056345542715105_PFI0vcJv_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://media-cache-ec6.pinterest.com/upload/129056345542715105_PFI0vcJv_c.jpg" width="320" /></a></div>
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My best friend introduced me to this recipe. It is comfort food at it's finest. I thought it tasted a lot like chicken pot pie. I liked it even better second day (it was a tad bit more dry and didn't taste quite as rich). You could probably add some vegetables to make it a little more healthy.</div>
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</div>
<h2>
ingredients</h2>
<ul>
<li><div class="ingredient" itemprop="ingredients">
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls </div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1 (10 3/4 ounce) can cream of chicken soup, undiluted</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1/2 cup 18% table cream (or use whipping cream) <span style="color: red;">I used milk with a tad bit of butter</span></div>
</li>
</ul>
<div class="ingredient" itemprop="ingredients">
FILLING</div>
<ul>
<li><div class="ingredient" itemprop="ingredients">
4 ounces cream cheese (very soft)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
4 tablespoons butter (very soft but not melted)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1/2-1 teaspoon garlic powder (optional)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1/3 cup onion, finely chopped (can use green onions)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1/2-3/4 cup finely grated cheddar cheese</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1/2 teaspoon ground black pepper (or to taste, I put less than this)</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
2-4 tablespoons mayonnaise or whipping cream</div>
</li>
<li><div class="ingredient" itemprop="ingredients">
1-2 cup grated cheddar cheese (for topping)</div>
</li>
</ul>
<h2>
directions</h2>
<span class="step_count"></span><br />
<div class="instruction" itemprop="recipeInstructions">
1. Set oven to 350°F.<br />
<br />
<div class="instructions">
</div>
<div class="instructions">
2. Butter a casserole dish (any size to hold crescent rolls).</div>
<div class="instructions">
</div>
<div class="instructions">
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).</div>
<div class="instructions">
<span class="step_count"></span><br /></div>
<div class="instruction" itemprop="recipeInstructions">
4. Heat just until the cheese melts (do not boil).<br />
<br />
<div class="instructions">
<span class="step_count"></span><br /></div>
<div class="instruction" itemprop="recipeInstructions">
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).<br />
<br />
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.<br />
<br />
<div class="instructions">
</div>
<div class="instructions">
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).</div>
<br />
8. Season with seasoned salt or white and black pepper to taste.<br />
<br />
9. Unroll the crescent rolls.<br />
<br />
10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.<br />
<br />
11. Drizzle a small amount of soup mixture on the bottom of the dish.<br />
<br />
12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.<br />
<div class="instructions">
<span class="step_count"></span><br /></div>
<div class="instruction" itemprop="recipeInstructions">
13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.<br />
<br />
14. Bake for about 30 minutes.<br />
<br />
<div class="notes_section" id="recipe-notes">
<h2>
<span style="font-size: small;">ENJOY!</span></h2>
</div>
</div>
</div>
</div>
</div>
Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-26347277895188677172012-11-25T18:33:00.002-08:002012-11-25T19:50:54.764-08:00Easy Crescent Cinnamon RollsOkay. Stop what you are doing, and make these. Seriously--they are that good. They're really easy to make too! Yummmm!!!!<br />
<br />
<strong>Ingredients:</strong><br />
<br />
Filling: <br />
<dl class="ingredient" itemprop="ingredients">
<dt> 2/3 cup finely chopped pecans <span style="color: red;">(I omitted this because I'm not a fan of nuts. I heard grating apples in the filling is good as well!) </span></dt>
<dt> 1/3 cup packed brown sugar </dt>
<dt>1/3 cup powdered sugar</dt>
<dt>1 teaspoon ground cinnamon</dt>
<dt>1/4 cup butter or margarine, softened </dt>
</dl>
<div class="RecipeIngredientHeader" id="maincontentarea_0_middlecolumn_0_IngredientGroupListView_ctrl1_IngredientGroupNamePanel">
</div>
<div class="RecipeIngredientHeader">
Rolls:</div>
<dl class="ingredient" itemprop="ingredients">
<dt> 2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet </dt>
</dl>
<div class="RecipeIngredientHeader" id="maincontentarea_0_middlecolumn_0_IngredientGroupListView_ctrl2_IngredientGroupNamePanel">
Glaze: </div>
<dl class="ingredient" itemprop="ingredients">
<dt> 1 cup powdered sugar </dt>
<dt> 1 Tablespoon butter or margarine, softened </dt>
<dt> 2 to 3 tablespoons milk </dt>
<dt>I added in a little bit of vanilla and cinnamon </dt>
</dl>
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
<span class="recipeStepHeading"><strong>Directions:</strong></span></div>
<div>
<span class="recipeStepHeading"></span> </div>
<div>
<span class="recipeStepHeading">1. </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients</span></div>
<div>
<span class="stepDescription instruction"></span><span class="recipeStepHeading"></span> </div>
<div>
<span class="recipeStepHeading">2. </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.</span></div>
<div>
<span class="stepDescription instruction"></span> </div>
<div>
<span class="stepDescription instruction"></span><span class="recipeStepHeading">3. </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.</span></div>
<div>
<span class="stepDescription instruction"></span> </div>
<div>
<span class="stepDescription instruction"></span><span class="recipeStepHeading">4. P</span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">lace over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.</span></div>
<div>
<span class="stepDescription instruction"></span> </div>
<div>
<span class="stepDescription instruction"></span><span class="recipeStepHeading">5. </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl4_StepDescriptionItemLabel">Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.</span></div>
<div>
<span class="stepDescription instruction"></span> </div>
<div>
<span class="stepDescription instruction"></span><span class="recipeStepHeading">6. </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl5_StepDescriptionItemLabel">In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.</span></div>
<div>
<span class="stepDescription instruction"></span> </div>
<div>
<span class="stepDescription instruction">And then bask in the yumminess.</span><br />
<br />
(Warning: Cinnamon rolls are quite sugary and rich. One is enough! Or if you are Ryan than 2 will do.)</div>
Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-89703228137360240362012-06-22T19:39:00.002-07:002012-06-22T20:06:00.745-07:00Chicken Enchilada PastaI found this dish on Pinterest and was curious to try it. It was a little weird at first because it is a mexican pasta dish. Who thinks mexican food when you take a bite of pasta! It is actually really good and even better second day. I think it's because the sauce thickens up. Anyways, here's the recipe! (I changed it a little, the <span style="color: red;">red</span> text is what I did.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Acmte_sa2lIfLbLsL0KJh8vVXkNGOXqpmHMNxpjLQFRTGnoNCpjC_z-M-QBL4g39e8iskO_FlEDG1IOkH4dQJm0r7mqKUBIBBEiqWCAV-_OtttGBSo7pBMOkTWYtDk-3rxOgwoIakpo/s1600/871689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Acmte_sa2lIfLbLsL0KJh8vVXkNGOXqpmHMNxpjLQFRTGnoNCpjC_z-M-QBL4g39e8iskO_FlEDG1IOkH4dQJm0r7mqKUBIBBEiqWCAV-_OtttGBSo7pBMOkTWYtDk-3rxOgwoIakpo/s1600/871689.jpg" /></a></div>
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<span style="color: black;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<strong><span style="color: #f3f3f3;"><span style="color: black;">Ingredients</span></span></strong></div>
<span style="color: black;">
</span><br />
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">1 rotisserie chicken,
shredded<span style="color: red;"> (3 chicken breasts seasoned with season salt and paprika)</span></span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">2 tablespoons olive
oil</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">2 garlic cloves,
minced </span><span style="color: red;">(1/4 tsp of garlic powder)</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">1 medium onion,
diced</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">1 red pepper, diced (</span><span style="color: red;">Half red pepper, half green)</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">1 can diced green chiles (4
oz)</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">1/2 teaspoon salt</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">2 teaspoon chili
powder</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">1 teaspoon cumin</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">2 cans green chili enchilada
sauce (10 oz, each)</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">2/3 cups red enchilada
sauce</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">2 cups shredded cheese <em>(any
kind)</em> <span style="color: red;">(White Mexican blend cheese)</span></span></span></div>
<div style="text-align: center;">
<span style="color: black;">
</span><span style="color: #f3f3f3;"><span style="color: black;">1 cup sour cream</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">Penne pasta </span><span style="color: red;">(12 oz)</span></span></div>
<br />
<div align="center">
<strong><span style="color: #f3f3f3;"><span style="color: black;">Topping
Ideas</span></span></strong></div>
<span style="color: black;">
</span><span style="color: black;">
</span><br />
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">Avocado</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">Green Onions</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">Black Olives</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">Tomatoes</span></span></div>
<div align="center">
<span style="color: #f3f3f3;"><span style="color: black;">Sour Cream</span></span></div>
<span style="color: black;">
</span><br />
<div style="text-align: left;">
<strong><span style="color: #f3f3f3;"><span style="color: black;">Directions</span></span></strong></div>
<div style="text-align: left;">
<span style="color: black;">
</span></div>
<div style="text-align: left;">
<span style="color: #f3f3f3;"><span style="color: black;">1. Shred chicken </span></span><br />
<br /></div>
<div style="text-align: left;">
<span style="color: #f3f3f3;"><span style="color: black;">2. Boil pasta according to
package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add
garlic and red pepper and cook for another 3-5 minutes. </span></span><br />
<br /></div>
<div style="text-align: left;">
<span style="color: #f3f3f3;"><span style="color: black;">3. Add cooked chicken, green
chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for
about 8-10 minutes. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #f3f3f3;"><span style="color: black;">4. Add cheese and stir until the
cheese is melted and heated through. Slowly add the sour cream, but DO NOT
bring to a boil (so as not to curdle the sour cream). Stir until sour cream is
well mixed and heated through. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #f3f3f3;"><span style="color: black;">5. Drain pasta and add to
the skillet with the cheese sauce; mix well. Serve and garnish with desired
toppings. </span><span style="color: red;">(If possible, let sit for a little bit to let sauce thicken.)</span></span></div>Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-39129362917437852902012-04-01T14:06:00.001-07:002013-02-28T13:38:00.885-08:00Vegetarian ChiliWe love this vegetarian chili. It is super easy to make too. We usually serve with a fried corn tortilla and cheese sprinkled on top. Yummm.<br />
<br />
<strong>Ingredients</strong><br />
<br />
4 teaspoons olive oil<br />
1 medium onion, chopped<br />
4 garlic cloves, minced (I use 1/2 tsp garlic powder)<br />
2 teaspoons ground cumin<br />
1 can (4 ounces) diced green chiles<br />
2 cans (15 ounces each) black beans, drained and rinsed<br />
2 cans (14 1/2 ounces each) petite diced tomatoes<br />
3/4 teaspoons salt<br />
1 package (10 ounces) frozen corn or 3/4 can of corn<br />
1/2-1 teaspoon chicken boullion (or to taste)<br />
<br />
<strong></strong><br />
<strong>Directions</strong><br />
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. If adding garlic powder instead, add with the rest of the ingredients in the next step.<br />
<br />
To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes. <br />
<br />
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen or canned corn; simmer until heated through, about 5 minutes. I usually add some chicken boullion near the end to add to the flavor. Serve hot.Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-71491390552133666242012-02-19T22:09:00.000-08:002012-02-19T22:12:07.277-08:00Peanut Butter CookiesI didn't think I liked peanut butter cookies, and then I made these. So yummy! The full recipe makes A LOT of cookies...probably 7 dozen. We halved the recipe and still didn't use up all the dough. We made 3 dozen and it was plenty. The only annoying part is refrigerating the dough for an hour. We tried to skip that step the 2nd time baking these, but the cookies turned out a little crumbly.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
<br />
<li class="plaincharacterwrap ingredient">1 cup unsalted butter</li><br />
<br />
<li class="plaincharacterwrap ingredient">1 1/4 cup peanut butter</li><br />
<br />
<li class="plaincharacterwrap ingredient">1 cup white sugar</li><br />
<br />
<li class="plaincharacterwrap ingredient">1 cup packed brown sugar</li><br />
<br />
<li class="plaincharacterwrap ingredient">2 eggs</li><br />
<br />
<li class="plaincharacterwrap ingredient">1 tsp vanilla</li><br />
<br />
<li class="plaincharacterwrap ingredient">2 3/4 cups all-purpose flour</li><br />
<li class="plaincharacterwrap ingredient">1 teaspoon baking powder</li><br />
<br />
<li class="plaincharacterwrap ingredient">1/2 teaspoon salt</li><br />
<br />
<li class="plaincharacterwrap ingredient">1 1/2 teaspoons baking soda</li><br />
<div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><strong>Directions:</strong></div><div class="plaincharacterwrap ingredient"><br />
</div><ol><li><span class="plaincharacterwrap break">Cream together butter, peanut butter and sugars. Beat in eggs and vanilla. </span></li>
<li><span class="plaincharacterwrap break">In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. </span></li>
<li><span class="plaincharacterwrap break">Roll into 1 inch balls, roll the top in sugar, and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies begin to brown. Do not over-bake. </span></li>
</ol>Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-78944463885119172102011-12-18T15:02:00.001-08:002012-04-05T12:02:02.629-07:00Crockpot Chicken Tetrazzini<span style="font-family: inherit;">This is super easy and yummy. It just takes a while to cook in the crockpot...</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">Ingredients</span></strong><br />
<ul><li><div align="left"><span style="font-family: inherit;">3 cups water</span></div></li>
<li><div align="left"><span style="font-family: inherit;">4 chicken bouillon cubes</span></div></li>
<li><div align="left"><span style="font-family: inherit;">1 jar sliced mushrooms, drained (I didn't put this in. Yucky mushrooms!)</span></div></li>
<li><div align="left"><span style="font-family: inherit;">1 can Cream of Chicken or Cream of Mushroom Soup</span></div></li>
<li><div align="left"><span style="font-family: inherit;">2 cups cooked, cubed chicken or turkey</span></div></li>
<li><span style="font-family: inherit;">7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces (I use elbow pasta)</span></li>
</ul><strong><span style="font-family: inherit;">Directions </span></strong><br />
<span style="font-family: inherit;"><br />
</span><br />
<ol><li><span style="font-family: inherit;">Place all ingredients in your crockpot EXCEPT pasta. Stir.</span></li>
<li><span style="font-family: inherit;">Cover and cook on high for 3 hours or on low all day.</span></li>
<li><span style="font-family: inherit;">Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.</span></li>
</ol>Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-76465420133040677802011-07-23T20:02:00.000-07:002011-07-23T20:03:07.907-07:00The Best Ham and Potato Soup<div class="directions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" undefined="display:none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKO8-kPA1AyLGPRcO8cn5YT8kKbNT9X-0x9FS4Av7V9tY_P6vsexn4YZ2l3HcXZqzic1UWnfKWU9Ts-oqGar3X6C34vHV_f5kyGb0EIur_1_Z4ASTPXgsepR5IACfeBBjRQqcBWWjVpmc/s1600/hiiiil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKO8-kPA1AyLGPRcO8cn5YT8kKbNT9X-0x9FS4Av7V9tY_P6vsexn4YZ2l3HcXZqzic1UWnfKWU9Ts-oqGar3X6C34vHV_f5kyGb0EIur_1_Z4ASTPXgsepR5IACfeBBjRQqcBWWjVpmc/s1600/hiiiil.jpg" t$="true" /></a></div><div class="directions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" undefined="display:none;"><br />
</div><div class="directions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" undefined="display:none;">This is my favorite ham and potato soup ever! We even made it once without ham because we were on a vegetarian kick for awhile, and it was still yummy. If you are feeling a little adventurous, you can top with cheese, sour cream, green onions, etc. Enjoy!</div><div class="directions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" undefined="display:none;"><br />
</div><div class="directions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" undefined="display:none;"><strong>Ingredients:</strong> </div><div class="directions" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" undefined="display:none;"><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">7 cups peeled and diced potatoes</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">⅔ cup diced celery</span></li>
<li><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">⅔ cup finely chopped onion</span></li>
<li><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1½ cup diced cooked ham</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">6½ cups water</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4 tablespoons chicken bouillon granules</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 teaspoon salt, or to taste</span></li>
<li><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 teaspoon ground white or black pepper, or to taste (2 tsp os a bit much, I would put in less)</span></li>
<li><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">10 tablespoons butter</span></li>
<li><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">10 tablespoons all-purpose flour</span></li>
<li><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4 cups milk</span></li>
</ul></div><span lang="EN" style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><strong>Directions:</strong></span><br />
<br />
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.<br />
<br />
<br />
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.<br />
<br />
<br />
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Take about a cup of soup and blend it up in the blender. Mix back into the soup. Serve immediately.Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-22884294017595774622011-06-11T00:19:00.000-07:002011-06-11T00:22:02.044-07:00Chocolate-Drizzled Strawberries and Cream Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bfQxGK6-Lb3qHi3XJq9Fby2jQvgGzmxGellW0TRaekkyENIC0hd0tadI_CdG8RZ3WfmaM-SFGf-SXyqugnVig3QHgjVHDy9o8HnAsX1JNZYrKrJgRTqQhdfUupJiUKmVL3YQ8f4A9HI/s1600/IMG_2884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bfQxGK6-Lb3qHi3XJq9Fby2jQvgGzmxGellW0TRaekkyENIC0hd0tadI_CdG8RZ3WfmaM-SFGf-SXyqugnVig3QHgjVHDy9o8HnAsX1JNZYrKrJgRTqQhdfUupJiUKmVL3YQ8f4A9HI/s320/IMG_2884.JPG" t8="true" width="213" /></a></div><br />
I made this dessert for Easter, and it was a hit! It was a bit runny because I didn't mix the whipped cream mixture enough. Don't make the same mistake! It was still good though. I melted a Symphony chocolate bar and drizzled it on top. Mmmm...(Eat it the same day you make it, it doesn't sit well overnight.)<br />
<br />
<div class="print-this-content"><br />
1 quart fresh strawberries (Don’t use frozen strawberries.)<br />
1 8-oz. package cream cheese at room temperature (light is fine)<br />
1/2 tsp. vanilla extract<br />
1/4 c. packed light brown sugar<br />
1 c. heavy whipping cream<br />
1/4 c. powdered sugar<br />
1 9″ graham cracker crust (store-bought or homemade)<br />
1-2 ounces chocolate<br />
<br />
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.<br />
<br />
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.<br />
<br />
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.</div><br />
Another Our Best Bites RecipeJuliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-3051928890470746472011-05-25T14:36:00.000-07:002011-05-25T14:42:14.039-07:00Baked Creamy Chicken TaquitosI got this recipe from Our Best Bites cookbook. They are so yummy! I made them for lunch today, and Ryan said they were too good to be lunch food, he felt like we just had dinner. These are really easy to make, especially since I made the shredded chicken (Lisa's method) the night before. Yummy!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1j4Fqq0JFN8DlSRF7SKJB-bth6MZbUwvjlsydFYfb1n_wP8oPgLrQFSGvLhxaiHF2hhfFMfK99Br_2MFv9KwmugiU_tloMh_RL5K7hkvZORmlN2wZLWjuGZnPNWjvDsq-tMD2dPGpe8/s1600/IMG_2953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1j4Fqq0JFN8DlSRF7SKJB-bth6MZbUwvjlsydFYfb1n_wP8oPgLrQFSGvLhxaiHF2hhfFMfK99Br_2MFv9KwmugiU_tloMh_RL5K7hkvZORmlN2wZLWjuGZnPNWjvDsq-tMD2dPGpe8/s320/IMG_2953.JPG" t8="true" width="320" /></a></div><br />
Ingredients:<br />
<br />
1/3 C (3 oz) cream cheese<br />
1/4 C green salsa<br />
1T fresh lime juice<br />
1/2 t cumin<br />
1 t chili powder<br />
1/2 t onion powder<br />
1/4 t granulated garlic, or garlic powder<br />
3 T chopped cilantro (I didn't use this, yuck!)<br />
2 T sliced green onions<br />
2 C shredded cooked chicken <br />
1 C grated pepperjack cheese<br />
Small corn or flour tortillas<br />
Kosher salt (Next time I would skip this too!)<br />
Cooking spray<br />
<br />
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.<br />
<br />
2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. <span style="font-style: italic;">You can prepare up to this step ahead of time. Just keep the mixture in the fridge. </span><br />
<br />
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.<br />
<br />
4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.<br />
<br />
5. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.<br />
<br />
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.<br />
<br />
Makes 12-16<br />
<br />
Ryan and I dipped them in salsa. They are tasty!Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com2tag:blogger.com,1999:blog-2249165230887858759.post-31928383591379707572011-03-23T15:35:00.000-07:002011-03-23T15:35:47.436-07:00The BEST way to make Shredded Chicken<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal">I made shredded Chicken on Monday. It took me 30 minutes to shred the chicken. I hated every minute of it. I made shredded chicken today, and it took me less than a minute. Here’s what you do:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">#1. Cook the chicken. I prefer to put the frozen chicken in a pot of water on super low for over an hour. That way I don’t have to keep an eye on it. It’s sort of like a crock pot. Or if you’re short on time, boil it the more traditional way. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">#2. Drain the water out. I get salad thongs, remove the chicken and dump out the water really fast. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">#3. Get out your electric mixer (or kitchen aid if you’re lucky enough to have one. I don’t.) Turn it on low and go at it. Some chicken may go flying, be careful. Then, once the chicken is broken up, put the mixer on a higher setting. You might have four or five small little fatty pieces that won’t break up, but I like to be able to find them easily after I’m done. Then I remove the fat by hand and tear it into smaller pieces. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">#4. <span style="mso-spacerun: yes;"> </span>Make enchiladas, chimichangas, or chicken salad. YUM!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I made enchiladas, but I didn’t want to roll up each one, so I made them lasagna style. </div><div class="MsoNormal">Layers: 1-tortillas, 2-chicken, 3-cooked onions and peppers, 4-sauce, 5-cheese, 6-tortillas, 7-chicken, 8-onions and peppers, 9-sauce, 10-cheese, 11-tortillas, 12-sauce, top-cheese. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ta-Da! Chicken Enchilada Lasagna! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It’s in the oven now. I’ll tell you how it turns out. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">(made using Julie/Mom’s recipe in the family cookbook)</div>Lisahttp://www.blogger.com/profile/08986788750871121247noreply@blogger.com2tag:blogger.com,1999:blog-2249165230887858759.post-37476609730452620822011-03-21T16:37:00.000-07:002011-03-21T16:38:34.861-07:00Oatmeal Chocolate Chip CookiesThis recipe is already in the family cookbook, but I absolutely love it...so I'm going to post it again. This cookie recipe is unique because it has no egg in it, so Ryan doesn't feel guilty about eating the cookie dough. Seriously, best. cookies. ever.<br />
<br />
1 cup soft butter<br />
1 cup brown sugar<br />
1 t baking soda<br />
¼ cup boiling water<br />
1 t vanilla<br />
1 ¼ cup flour<br />
½ t salt<br />
2 cups quick oats<br />
12 oz semisweet chocolate chips<br />
<ol><li>Cream butter and sugar together.</li>
<li>Dissolve baking soda in boiling water, stir into butter/sugar mixture.</li>
<li>Add vanilla, then dry ingredients and chocolate chips.</li>
<li>Drop small balls onto ungreased cookie sheet.</li>
<li>Bake 10-12 minutes at 350 degrees.</li>
</ol><br />
Enjoy!Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com2tag:blogger.com,1999:blog-2249165230887858759.post-40209193413113510272011-02-13T20:47:00.000-08:002011-02-13T20:47:46.458-08:00Quick and Easy No Bake Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnpZyyiCthnrd3QDpD2i1dmWXPwT0SW17N9jpaY-x8dZKa_6-0xZfYIeNFFLXEe05uEmnqcV0I3IdnuMUfaoCRy_m7fNb8dcl_N1ryLo4KP8zO6b94RzKqFM8-_a84mt9DnQzEwIXqs8/s1600/no-bake-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnpZyyiCthnrd3QDpD2i1dmWXPwT0SW17N9jpaY-x8dZKa_6-0xZfYIeNFFLXEe05uEmnqcV0I3IdnuMUfaoCRy_m7fNb8dcl_N1ryLo4KP8zO6b94RzKqFM8-_a84mt9DnQzEwIXqs8/s320/no-bake-cookies.jpg" width="320" /></a></div><br />
Ryan asks for these every week. They are so easy to make! I would recommend using the quick bake oats instead of the regular ones though. The first time I made it, I used regular ones. They were good, but the oatmeal was really chewy. Lesson learned.<br />
<br />
<strong>No-Bake Chocolate, Peanut Butter & Oatmeal Cookies</strong><br />
<br />
<span style="text-decoration: underline;">Yield</span>: 2 to 3 dozen cookies<br />
<span style="text-decoration: underline;">Prep Time</span>: 10 minutes | <span style="text-decoration: underline;">Cooling Time</span>: 30 minutes<br />
<br />
½ cup (1 stick) butter<br />
2 cups granulated sugar<br />
½ cup milk<br />
4 tablespoons cocoa powder<br />
½ cup peanut butter<br />
2 teaspoons vanilla extract<br />
3 cups quick-cooking oats<br />
<br />
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.<br />
2. Bring to a rolling boil and let boil for 1 minute.<br />
3. Remove from heat.<br />
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.<br />
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.<br />
6. Let cool until set. (And they really do set! I was skeptical...)<br />
<br />
Another Brown Eyed Baker recipe. Yum!Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com2tag:blogger.com,1999:blog-2249165230887858759.post-11009795382452209932011-02-02T13:16:00.000-08:002011-02-03T23:52:32.853-08:00Turkey Sandwich Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpB92XZPeZavHdgqthJp6aV7-0UtZI7jcVkjc0kMi85vAa5-tYXFsY4pwsAGRtOJ6Zi2zHPR53Li8gT8Lb9iVbS8GlAl87-eUoVhYhVHBCAve7ezM4n5bI0POOd16tMsqhUgLCAbFZFk/s1600/imagesCA305MP8.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5569207587569859778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpB92XZPeZavHdgqthJp6aV7-0UtZI7jcVkjc0kMi85vAa5-tYXFsY4pwsAGRtOJ6Zi2zHPR53Li8gT8Lb9iVbS8GlAl87-eUoVhYhVHBCAve7ezM4n5bI0POOd16tMsqhUgLCAbFZFk/s320/imagesCA305MP8.jpg" style="display: block; height: 262px; margin: 0px auto 10px; text-align: center; width: 192px;" /></a> <br />
<div>I don't really have a recipe for these. I just kinda made it up by looking at the store bought ones. But I make them for Jason for lunch all the time and we both love them. I even brought them to a baby shower once and they were a huge hit. So here are the directions:</div><div></div><br />
<div>Ingredients:</div><div>Turkey sandwich meat (or any other kind of sandwich meat)</div><div>Sliced or shredded cheese, any flavor</div><div>Spinach leaves (lettuce can be substituted, but it doesn't roll as nicely)</div><div>Thinly sliced tomatoes</div><div>Mayonnaise</div><div>Mustard or Salad dressing (I like Ranch or Caesar)</div><div>Tortillas (white taste better than wheat, but I've used both)</div><div>Tooth picks</div><br />
<div></div><div>1. Spread out desired number of tortillas. Each tortilla makes three sandwich rolls. Spread thin layer of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mayonnaise</span>. Add mustard or salad dressing, mixing it with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mayonnaise</span>.</div><div>2. Lay out slices of sandwich meat to cover the entire tortilla.</div><div>3. Spread shredded cheese over the top. If using sliced cheese, tear in half and make a line across the center of the tortilla, using about 2 halves (sometimes 3 if the tortillas are especially large).</div><div>4. Line tomato slices up next to the cheese slices.</div><div>5. Evenly spread the spinach leaves over the tortilla.</div><div>6. Roll the tortilla tightly, in the opposite direction of the cheese and tomato rows.</div><div>7. Insert three toothpicks: one about an inch from each edge and one in the center to hold the roll in place.</div><div>8. Cut the turkey roll between the toothpicks.</div><div>9. Enjoy!</div><br />
<div></div><div>I have tried several <span class="blsp-spelling-error" id="SPELLING_ERROR_2">varietes</span>. One combo is mayo/mustard with turkey and cheddar. Another uses Ranch dressing, provolone cheese and turkey. A Caesar variety uses Caesar dressing, shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> cheese and turkey.</div><div></div><div>And make sure to remove the toothpicks before eating!</div>Angie Petersonhttp://www.blogger.com/profile/00652574381016398586noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-2938863272320834582011-01-30T16:36:00.000-08:002011-01-30T19:30:40.388-08:00IntroductionHi Family! I remember David mentioning over the break that we should have a place where we can continue to update our family cookbook. I thought this could work. Feel free to add whatever recipes are your favorites!Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com1tag:blogger.com,1999:blog-2249165230887858759.post-16460043517184420372011-01-30T16:26:00.000-08:002011-01-30T16:39:51.170-08:00Vanilla CupcakesLast Sunday Ryan and I were craving cupcakes. We didn't have any cake mix or frosting. And it was Sunday, so we couldn't go to the store. Sad day...until I found this recipe. It was a lot easier to make than I thought I was going to be. Also this is the first cake recipe that I've tried that, in my opinion, tastes better than cake mixes. I was in love. <br />
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<span style="text-decoration: underline;">Yield</span>: 12 cupcakes<br />
<span style="text-decoration: underline;">Prep Time</span>: 15 minutes<br />
<span style="text-decoration: underline;">Bake Time</span>: 20 to 24 minutes<br />
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<strong>Ingredients:</strong><br />
1½ cups all-purpose flour<br />
1 cup granulated sugar<br />
1½ teaspoons baking powder<br />
½ teaspoon table salt<br />
8 tablespoons unsalted butter (1 stick), room temperature<br />
½ cup sour cream<br />
1 large egg , room temperature<br />
2 large egg yolks , room temperature<br />
1½ teaspoons vanilla extract<br />
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<strong>Directions</strong><br />
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.<br />
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2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.<br />
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3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.<br />
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<strong>Vanilla Buttercream Frosting</strong><br />
<span style="text-decoration: underline;">Yield</span>: Enough to frost 12 cupcakes<br />
<span style="text-decoration: underline;">Prep Time</span>: 10 minutes<br />
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<strong>Ingredients:</strong><br />
1 cup (8 ounces) unsalted butter, at room temperature<br />
2½ cups powdered sugar<br />
1 tablespoon vanilla extract<br />
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<strong>Directions:</strong><br />
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.<br />
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2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.<br />
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You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.<br />
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(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0tag:blogger.com,1999:blog-2249165230887858759.post-26107947050632213312011-01-30T15:54:00.000-08:002011-01-30T15:54:44.967-08:00Chicken Tortilla SoupI found this recipe on thepioneerwoman.com. It is pretty tasty! <h4>Ingredients</h4><ul class="ingredients" id="ingredients-108559"><li>2 whole Boneless, Skinless Chicken Breasts</li>
<li>1 Tablespoon Olive Oil</li>
<li>1-½ teaspoon Cumin</li>
<li>1 teaspoon Chili Powder</li>
<li>½ teaspoons Garlic Powder</li>
<li>½ teaspoons Salt</li>
<li>1 Tablespoon Olive Oil</li>
<li>1 cup Diced Onion</li>
<li>¼ cups Diced Green Bell Pepper</li>
<li>¼ cups Red Bell Pepper</li>
<li>3 cloves Garlic, Minced</li>
<li>1 can Rotel Tomatoes And Green Chilies</li>
<li>32 ounces, fluid Low Sodium Chicken Stock</li>
<li>3 Tablespoons Tomato Paste</li>
<li>4 cups Hot Water</li>
<li>2 cans Black Beans, Drained</li>
<li>3 Tablespoons Cornmeal Or Masa</li>
<li>5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches</li>
</ul>Garnishes:<br />
<ul class="ingredients"><li>Sour Cream</li>
<li>Diced Avocado</li>
<li>Diced Red Onion</li>
<li>Salsa Or Pico De Gallo</li>
<li>Grated Monterey Jack Cheese</li>
<li>Cilantro</li>
</ul><h4>Preparation Instructions</h4>Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.<br />
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Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. <br />
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Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.<br />
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Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. <br />
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Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. <br />
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Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)Juliehttp://www.blogger.com/profile/16923485338992815132noreply@blogger.com0