gourmet girls

sausage hashbrown breakfast casserole

2010-06-13T19:23:00.000-07:00

1 pound medium ground pork sausage

1 (30-ounce) package frozen hash browns

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper

1 cup shredded Cheddar cheese

6 large eggs

2 cups milk

Preparation

Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

Bake at 350° for 35 to 40 minutes.

Buffalo Chicken Soup

2009-12-18T18:43:00.000-08:00

Serves: 4
1 sm. onion - chopped2 ribs celery - chopped1/4 cup butter OR margarine1/4 cup all-purpose flour3/4 cup milk3/4 cup chicken broth2 cups diced, cooked chicken1/4 - 1/2 cup buffalo wing sauce - to taste4 oz. process cheese food (Velveeta®) - cubed, low-fat okay1/2 tsp. cayenne pepper1/2 tsp. celery salt1/2 tsp. garlic salt

-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.-Stir flour into pan; slowly whisk in milk and broth.-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Notes: We serve this with celery sticks and Ranch or Bleu Cheese Salad Dressing on the side.

To cut down on spice you can omit the cayenne pepper and dilute with more chicken broth to taste.

Polish Sausage and Sauerkraut

2009-11-19T11:58:00.000-08:00

Cut 1 1/2 lb. of polish sausage into small slices and brown in pan. In another pan, cook 1 can or one bag of sauerkraut (approx. 16 oz.) on med heat, adding brown sugar and s&p to taste. Add browned polish sausage to warmed sauerkraut and serve.

Cheesy Potato Soup

2009-10-06T14:01:00.003-07:00

1 1/2 cups peeled chopped carrots
5 cups peeled chopped potatoes
1 1/2 cups chopped celery
1 tsp salt
6 cups water
1 can evaporated milk
2 tbsp chopped fresh parsley
1 cup skim milk
1 lb velveeta cheese cubed
2 cups diced ham
1/2 tsp pepper
In a 5 quart pot, combine carrots, potatoes, celery, salt and water. Boil 20 minutes.
Remove from stove and slightly mash potato mixture
Stir in evaporated milk, parsley, milk, chees, ham and pepper.
Return to stove and heat till bubbly

Cheesy Potato Soup

2009-10-06T14:01:00.001-07:00

Chicken Enchiladas

2009-10-06T13:57:00.000-07:00

1 can Old El Paso Enchilada Sauce
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
1 cup shredded mozzarella cheese
6 flour totillas
Heat oven to 350 Spray 11 x 7 in glass baking dish with cooking spray
In blender or food processor place the sauce, cilantro, parsley, lime juice and garlic. Cover blend on high till smooth
in small bowl, mix chicken and 3/4 cup of cheese. Roll in Torillas, place seam sides down and pour sauce mixture over enchiladas.
Cover bake 15 minutes. Sprincle with remaining 1/4 cup chees. Bake uncovered 5 to 10 min.

Teriyaki Pork Roast

2009-10-03T14:57:00.000-07:00

3/4 cup unsweetened apple juice
2 Tbs sugar
2 Tbs soy sauce
1 Tbs vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
3 lb boneless pork loin roast, halved
2 1/2 Tbs cornstarch
3 Tbs cold water

1. Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper in greased slow cooker.
2. Add roast. Turn to coat.
3. Cover. Cook on low 7-8 hours. Remove roast and keep warm.
4. In saucepan, combine cornstarch and water until smooth. Stir in juices from roast. Bring to boil. Cook and stir for 2 minutes or until thickened. Serve with roast

Jen's Recommendation!

2009-09-12T17:23:00.000-07:00

"Jacks Special" Salsa - try medium first
Gerbe's - in the produce section
Schnuck's - cheaper - right wall in produce
HyVee - most expensive

For September

2009-09-12T17:17:00.000-07:00

Pulled Pork - Need buns
Gouda Burgers - Need buns
Marinated Flank Steak with Black Bean and Corn Salsa - need tortilla chips as desired
Spicy Beef Stir Fry - Add 1 TBS minced garlic per bag

2009-09-09T09:26:00.000-07:00

Grilled Flank Steak with Corn Salsa and Black

olive oil
4 cloves garlic, chopped
1 small onion, chopped
1 tsp. cumin
2 cans black beans, rinsed and drained
1 bottle mexican beer
salt and pepper
2 1 lb. flank steaks, marinated
1 bag frozen corn
1 pint cherry tomatoes, chopped and juice reserved
grated peel of 1 lime, juice of 2 limes
cliantro if desired
Saute garlic, onion and cumin. Add drained beans and beer, cook 10 minutes. Mash some beans with back of fork. Simmer until thickened, about 5 more minutes. Add 1/2 lime juice and zest. Keep warm.Combine corn, chopped tomatoes, remaining lime and cliantro if using. Set asideGrill steak. Serve with beans and salsa.

2009-09-09T09:25:00.001-07:00

Two Meat/Three Cheese Calzones

2009-09-07T11:17:00.000-07:00

See Three Meat/Three Cheese Calzones recipe in "Beef".

Angel Chicken

2009-09-07T09:03:00.000-07:00

1 lb boneless, skinless chicken
4 oz cream cheese
1 package Italian dressing mix
1/2 c white wine
1 can golden mushroom soup

Combine all in crock pot. Cook on low 4-5 hours or high 2-3 hours, stirring occasionally.
Serve over prepared angel hair pasta.

AUGUST MEETING

2009-07-09T20:39:00.000-07:00

Monday, August 3 at 7:30. Bring family to swim.
For meeting bring a list of recipes you like to make and/or you like other people to make. We will update favorites and choose meals for September.

AUGUST MEETING

2009-07-09T20:36:00.000-07:00

August 3 at 7:30. Bring family to swim.
For meeting bring a list of recipes you like to make and/or you like other people to make. We will add to favorites and choose meals for September.

Meal Prep for July

2009-07-09T20:32:00.000-07:00

Brat Wraps - add more A-1 Sauce as desired.

Ro-Tel Breakfast Casserole

2009-07-05T12:26:00.001-07:00

12 eggs
1 lb sausage, browned and drained
8 oz sour cream
1/2 stick butter or margarine, melted
1 can Ro-Tel, drained
2 cups shredded cheddar cheese

Beat eggs and add in the remaining ingredients
Pour into greased 9x13 pan
Bake at 350 for one hour or until eggs are set

2009-06-11T11:28:00.000-07:00

Yogurt Marinated Chicken

1/2 large white onion, chopped
3 garlic cloves, smashed
5 tblsp fresh lemon juice
3 tblsp fresh ginger, peeled and chopped
1 cup greek yogurt
1 tsp garam masala
salt and pepper
8 skinless chicken drumsticks

In a blender or food processor combine onion, garlic lemon juice and ginger. Puree until smooth. Transfer to large bowl, add yogurt and garam masala. Add chicken and toss to coat. Cover and refrigerate at least 8 hours up to one day. Grill 12-14 minutes until cooked through, turning occasionally. Serve with salad and pita or naan bread.

Bacon bit burgers with smoked gouda and steak house smothered onions

6 slices smoked bacon, cut into 1/2 inch pieces
3 tblsp olive oil
2 yellow onions, 1/4 finely chopped the rest thinly sliced
1 1/2 lbs. ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce
1 tblsp grill seasoning, such as McCormicks
4 slices smoked gouda
1/4 cup steak sauce, such as A1

Cook bacon until crisp, 4-5 minutes. Transfer to paper towel lined plate to drain, reserving 1 tsp bacon fat if you want. Otherwise you'll need 1 tsp of olive oil. Place chopped onions in pan, cook 2-3 minutes. Place in bowl, let cool. In large skillet, heat 2 tblsp olive oil and add thinly sliced onions. Cook until browned, about 10 minutes, stirring occasionally. Stir in steak sauce.
Place sirloin in a large bowl. Add Worcestershire, hot sauce, grill seasoning, bacon and chopped onions. Combine and divide into patties. Cook in pan 4 minutes per side for medium rare, 6 per side for medium well. Top with cheese, allow to melt slightly. Top with smothered onions.

Beef and Cheese Crescents

2009-06-08T19:04:00.000-07:00

Refrigerated crescent rolls
Deli thin roast beef
Shredded Colby Jack cheese
egg beaten
Preheat oven to 375. Cookie sheet, separate dough into 16 triangle, 8 on bottom 8 on top. Place 2 slices of deli roast beef and 1/4 c. cheese on bottom triangles.Put remaintin triangles on top and seal edges. Brush with beaten eff and bake at 375 for 10 mint or golden brown. Let cool.

Quick chicken Cacciatore

2009-06-08T18:49:00.000-07:00

1 package (10.5 ounces) frozen breaded chicken breast patties, partially thawed.
1 med. green bell pepper
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, chopped (about 3/4 cup)
8 ounces uncooked linguine
2 cans Italian-seasoned diced tomatoes, undrained
1 garlic clove, pressed
Fresh grated Parm. cheese (optional)
Microvave on High 1 minute only. Cut chicken patties into strips and bell pepper into strips.
Cook linguine according to instructions on the package. Drain and keep warm.
Heat skillet with olive oil. Add chicken strips, cook 5 minutes. Add tomatoes, pepper, mushrooms, onion and garlic. Bring to boil, cover, reduce heat, simmer 8-10 min. or until veg are tender. Serve over hot linguine. Sprinkle with Parm cheese.

Breakfast Cassrole

2009-06-08T18:35:00.000-07:00

1 Box of croutons. Spread on bottom of 9 x 13 sprayed pan.
Mix 8 eggs, 1 can of cream of chicken soup, 2 cups milk, cooked sausage log, salt and pepper and 1 1/2 cup cheddar cheese. Pour over croutons. Bake for 1 hour 15 min. at 325.

Tequila Lime Chicken

2009-06-07T09:19:00.000-07:00

Marinade for 2 lbs of chicken:

1/4 c soy sauce
1/4 c margarita mix
1 Tbs tequila
1 Tbs lime juice
1/3 Tbs dry mustard
1 tsp minced garlic

Cheater's Chocolate Chip Cheesecake

2009-06-07T09:13:00.001-07:00

16 oz cream cheese
1/2 c sugar
1 egg
2 rolls refrigerated chocolate chip cookie dough, frozen

Put cream cheese, sugar and egg in mixing bowl. Beat until well combined. Spray 9x13 pan with cooking spray. Take one roll of cookie dough out of the freezer. Open and slice into about 1/2" slices. Put the slices on the bottom of the 9x13 pan to cover. Use the whole package on the bottom. (I smashed the dough together to make a solid layer) Pour the cream cheese mixture over the cookie dough and spread evenly from edge to edge. Take the second roll of cookie dough out of the freezer and slice as you did the first. Cover the cream cheese layer with the slices. Use broken pieces to fill in holes and cover the entire surface.
Bake at 325 for 45 minutes. Use the jiggle test to see if it's done. Also watch the edges to make sure they don't get too brown. Cool completely.

*Thaw in fridge for 24 hours before serving

Directions For Recipes

2009-05-13T20:01:00.000-07:00

Dipping Ravioli- Only boil ravioli for 3-4 minutes so it doesn't get mushy.
Chicken Chiquilla- Put chips on side if you do not want them to get soggy.
Fruited BBQ Chicken- Crock pot. Add oranges when ready to serve. Serve over rice. You need to get rice.

Chicken In A Pot

2009-05-10T12:04:00.000-07:00

Makes 6 servings

2 carrots, sliced
2 onions, sliced (I used one)
2 celery ribs, cut in 1-inch pieces
3 lb chicken, whole or cut up
2 tsp salt
½ tsp dried course black pepper
1 tsp dried basil
½ cup water, chicken broth or white cooking wine
Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and liquid.

Cover. Cook on Low 8-10 hours, or High 3 ½ -5 hours (use 1 cup of liquid if cooking on High).

**To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking.

Fruited Barbecue Chicken

2009-05-02T16:21:00.001-07:00

29 oz can tomato sauce
20 oz can unsweetened crushed pineapple, undrained
2 Tbs brown sugar
3 Tbs vinegar
1 Tbs instant minced onion
1 tsp paprika
2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/8 tsp pepper
3 lbs chicken, skinned and cubed
11 oz can mandarin oranges, drained

1. Combine all ingredients except chicken and oranges in crock pot. Add chicken pieces
2. Cover. Cook on High 4 hours.
3. Just before serving, stir in oranges. Serve over hot rice.

Bacon Burgers

2009-04-08T17:19:00.000-07:00

2 lbs lean ground beef
4 tbs Worchestershire sauce
4 tbs diced onions
2 tsp salt
1 tsp pepper
1 tsp garlic
8 pieces thick sliced bacon

Make into 8 patties and wrap with bacon slices
Grill and enjoy!

Hashbrown Casserole

2009-04-08T17:14:00.000-07:00

2 lbs frozen hash browns
1/2 c margarine, melted
10 1/4 oz can cream of chicken soup
1 pt sour cream
1/2 c onion
2 c shredded cheddar cheese
1 tsp salt
1/4 tsp pepper

Combine all ingredients and place in greased 9x13 pan
Bake for 30-45 minutes in a preheated 350 oven
If making to bake right away, I thaw the hashbrowns in the microwave before mixing to shorten the cooking time.

April Preps

2009-04-07T20:31:00.000-07:00

Buffalo Chicken - crock pot or lower temp and cook longer

French Bread Pizza - serve with sauce

Stuffed Shells - Bake with mozzarella on top and cover with sauce

Cheese and Chicken Enchilada - need salsa & maybe cheese

Potato Casserole - Thaw first!

Meat Loaf

2009-04-07T10:59:00.000-07:00

Serves 8

2 beaten eggs
½ c fine dry bread crumbs
½ c milk
1 TBS dried minced onion (or ¼ c finely chopped onion)
½ c finely shredded carrot (or finely chopped celery, green sweet pepper or one 2-oz can mushrooms, drained & chopped)
3 TBS snipped parsley (optional)
1 tsp oregano
2 pounds ground beef
1 tsp salt
½ tsp pepper

1.In mixing bowl combine eggs, bread crumbs, milk, onion, carrots, oregano, salt and pepper. Add ground beef and mix well.

2.In two shallow baking dishes pat mixture into a loaf.

3.Bake at 350˚ for 45-50 minutes or until no pink remains. Transfer to platter. Top with barbeque sauce, chili sauce or catsup.

2009-04-06T11:16:00.000-07:00

Baked Penne with Chicken, Sun-dried Tomatoes and Mushrooms

each dish serves four. cook one and freeze one or freeze it all!
6 tblsp butter
salt and pepper
1 lb penne pasta
olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tblsp flour
4 garlic cloves, minced
6 cups milk
10 oz white mushrooms, trimmed and sliced
1/2 cup sun-dried tomatoes, thinly sliced
1 1/2 cups shredded provolone (6 oz)
1 cup grated parmesan (4 oz)

preheat oven to 400. Butter two shallow baking dishes. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
In large skillet, heat oil and cook chicken, seasoning with salt and pepper. Halve each piece and thinly slice. Set aside.
In heavy pot, melt butter over medium heat. Add flour and garlic, whisking one minute. Gradually add milk, still whisking. Bring to simmer. Add tomatoes and mushrooms, cook 1 minute. Take off heat, stir in cheeses. Add chicken and pasta to pot. Mix and divide into two dishes. (can sprinkle top with additional parmesan).
Bake, uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes. Serve

TO FREEZE: Prepare though step 4, let cool, cover tightly and freeze.
TO BAKE FROM FROZEN: preheat oven to 400. bake, covered on rimmed baking sheet until center is hot, about 1 hour. remove foil, bake until golden, about 15 minutes more.

2009-03-09T09:55:00.000-07:00

New Orleans Style Red Beans and Rice

1 lb dry red beans
8 cups water
1 meaty hambone or two hamhocks (I used bone-in ham steaks for more meat)
2 onions, chopped (not nearly this much in ours)
2 cloves garlic, minced
2 bay leaves
few shakes of Tabasco sauce ( I left this out so you can self-season)
salt and pepper to taste.

night before: soak beans in water

Place all ingredients in big, heavy pot. when it comes to a boil, lower heat and simmer about 1 1/2 hours, although longer is fine. When the beans are soft, mash some against the side of the pot. (Or use hand mixer to do it). Serve over hot rice.

If you forget to soak the beans, no problem. It will double your cooking time and you will probably have to add a little water halfway.

2009-03-09T09:48:00.000-07:00

slow cooker sausage lasagna
1 lb italian sausage
1 lb ground beef
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
salt and pepper
1 6 oz can tomato paste
1 28 oz can crushed tomatoes
9 lasagna noodles
2 cups shredded mozzarella

In heavy pot, cook sausage and beef over medium-high. Break up meat with a spoon and cook until no longer pink, 4-6 minutes. Add onion, carrots and garlic. Season with salt and pepper. Cook until onion has softened, 3-5 minutes. Stir in tomato products. Bring to boil and remove from heat.
Spoon 2 cups meat mixture into bottom of 5-6 quart slow cooker. Layer 3 noodles (break as needed to fit). 2 cups meat mixture, 1/2 cup cheese. Repeat twice, refrigerating top 1/2 cup of cheese for topping later.
Cover slow cooker and cook on low 4-6 hours. Sprinkle with remaining cheese last 10 minutes.
For freezer: prepare sauce as above. Thaw and proceede.

Beef in Marinade

2009-02-25T20:04:00.000-08:00

2 pounds beef (I used Boneless top sirloin)
1/3 cup lemon juice
1//4 cup Worcestershire sauce
2 T dry mustard
1 cup oil, any kind
½ cup red wine vinegar
½ cup soy sauce
1 T black pepper
2 t minced garlic

Combine lemon juice, Worcestershire sauce, dry mustard, oil, vinegar, soy sauce, pepper and garlic.

Put beef in a 1-gallon freezer bag. Poor marinade over the meat. Freeze.

Serving directions: Thaw overnight in the refrigerator. Grill or cook as desired. Discard marinade.

Serves 6. Makes 3 cups marinade.

Baked Potato Soup

2009-02-17T20:20:00.000-08:00

4 med baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup gr. onions with tops
1 can chicken broth
1 1/2 cups milk
1 garlic clove pressed
1/2 teasp salt
1/4 teasp black pepper
1 cup light sour cream
2 ounces cheddar cheese shredded

Remove skins from baked potatoes. Coarsely mash potatoes.
Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain, crumble and set aside. Discard all but 12 teasp drippings in pan.
Chop celery. Slice gr. onions add chicken broth, milk, potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to boil. Reduce heat, simmer 10 min.
Stir in sour cream and resrved bacon. Put cheese on top.

Spicy Beef & Broccoli Stir Fry

2009-02-17T20:10:00.000-08:00

1/4 cup light soy sauce
1 tablespoon cornstarch
2 tablespoons veg oil
1 boneless beef top sirloin steach (1 1/4 lbs trimmed)
3 cups broccoli
1 med onion
1 med red bell pepper
2 garlic cloves pressed
1 teaspoon peeled fresh ginger root finely chopped
1/4 teaspoon red pepper flakes
1/2 cup beef broth

Whisk soy sauce, cornstarch and 1 tblsp of the oil. Cut steack lengthwise in strips. Add beef to soy sauce mixture, toss to coat. Cover and refrigerate 15 min in marinate.
Mix broccoli and onion into wedges. Cut bell pepper into strips. Set aside. Press garlic and chop ginger root.
Heat 1 teasp. of remaining oil over med. heat until hot. Add beef, garlic, ginger and red pepper flakes until beef no longer pink. Add broccoli, onion and bell pepper 3 - 4 min. or until veg are crisp tender. Add broth, bring to boil 1 min. Add over rice or asian noodles.

2009-02-09T18:44:00.001-08:00

Italian Chicken & Rice

2009-02-09T18:38:00.000-08:00

/chicken Tender 4 lb bag
Italian dressing about 2 cups
Club crackers 1 box
butter 1/2 cup - 3/4 cup
rice
Rinse chicken and put in large bowls or ziplocs, pour Italian dressing over chicken and cover and frig to thaw overnight
Chicken: crush crackers finely about 2 sleeves melt butter put about 1/4 cup melted butter in the bottom of the pan. Add marinated chicken. Sprinkle cracker crumbs over the top and drizzle with remaining butter. bake at 350 degrees for about 30 to 40 min.
rice follow directions on package

Pulled Pork

2009-02-09T07:34:00.000-08:00

Look for previous post. However, this time I didn't cook the meat, so just pour the bag in your crockpot and cook on low until done and shred. Serve on buns or kaiser rolls.

Moroccan Chicken

2009-02-09T07:33:00.000-08:00

6 boneless chicken breasts

Marinade:

1 Tbs ground cumin

2 tsp paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

5 cloves garlic crushed

1/3 cup fresh cilantro chopped

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

Ingredients to surround chicken when baking:

1, 28 oz can of diced tomatoes well drained,

1 lemon thinly sliced,

1/2 cup assorted deli olives

1 can chicken broth.

Directions

In a resealable plastic bag place the chicken breasts and all marinade ingredients.

Chill for 4 to 6 hours. A

dd 1/4 cup flour into bag and mix by kneading bag.

Place chicken breasts and marinade in a large rimmed baking dish.

Tuck the recipe ingredients to surrond the chicken.

Bake uncovered for 1 hour at 400F or cooked and done.

Check occasionally to make sure there is enough liquid in bottom of pan to prevent burning.

Serve with brown or white rice

January Preps

2009-01-20T09:56:00.000-08:00

Pork carnitas- crock pot. Leave pepper whole in crock pot. Pour beer over and serve with torillas and cheese, sour cream, etc.

Kalbasa

2009-01-05T14:06:00.000-08:00

earlier post of receipe on Nov. 28th, 2007. Cook for 2 hrs before serving.

2009-01-05T13:59:00.000-08:00

Southwest Pasta Bake

8 oz uncooked penne pasta
1 package cream cheese
1/2 cup fat-free milk
1package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 lb lean ground beef
2 garlic cloves, minced
1 jar 16 oz picante sauce
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded cheddar cheese
1 can ripe olives
1/4 cup sliced green onions

Cook pasta according to the package directions. In a small mixing boawl, beat cr. cheese until smooth. Beat in milk. Stir in spinach and oregano, set aside. Nonstick skillet, cook beef and farlic, heat until meat in no longer pink, drain. Stir in picante sauce, tomato sauce, paste and chili powder and cumin. Bring to a boil. Reduce heat, simmer, uncover for 5 minutes. Drain pasta, stir in meat mixture. In a 13 in x 9 in x 2in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and back at 350 for 30 minutes. Uncover and sprinkle with cheese. Back 5 min. Sprinkle with olives and onions. Let it stand for 10 min. before serving. 8 servings.

Baked Beef Stew

2009-01-04T14:46:00.000-08:00

From Quick Cooking Serves 6-8

1 can (14.5 oz) diced tomatoes
1 cup water
3 TBS quick-cooking tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 pounds lean beef stew meat, cut into 1-inch chunks
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

In large bowl, combine the tomatoes, water tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
Pour into a greased 13-in. x 9-in. or 3-qt. baking dish. Cover and bake at 375˚ for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls

Honey Walnut Chicken

2009-01-04T13:15:00.000-08:00

2 lb. boneless chicken breasts
1 c honey
1 c bread crumbs
1 c Ground walnuts
salt to taste
pepper to taste

Roll chicken breasts in honey and then into mixture of bread crumbs and walnuts. Season with salt and pepper. Place in refriderator for 1 hour. Bake at 350 for 45-50 min.

Cajun Kabobs

2009-01-04T13:12:00.001-08:00

1 T olive oil
1/2 med. large onion
1/2 celery stalk
1/2 red bell pepper
1 can black eyed peas
1 T red wine vinegar
.75 pounds chicken diced
1/2 t oregano
1 lb. kielbasa
course salt and pepper to taste

1. Heat 1 T oil in skillet over med. heat. Add small bag of onion, celery, and peppers. Cook until soft- about 5-6 min. Remove from heat and add 1/2 can black eyed peas.
Skewer chicken and sausage. Grill. Serve on black eyed pea salad.

Crockpot Carnitas

2008-12-15T12:28:00.000-08:00

Click here for recipe from Epicurean.com

Steak Fajitas

2008-11-28T18:58:00.000-08:00

Steak Fajitas

Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeño, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags

Cook It:
4 bags frozen fajita mixture 4 teaspoons olive oil 8 8-inch flour tortillas, warmed Store-bought refrigerated fresh salsa (optional) Sour cream (optional)

Freeze It:In a large bowl, combine the steak, onion, bell peppers, jalapeýo, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

Cook It:In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet. Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired.Yield: Makes 4 servings
writeNutrient();
NUTRITION PER SERVINGCALORIES 533(33% from fat); FAT 19g (sat 6g); CHOLESTEROL 40mg; CARBOHYDRATE 55g; SODIUM 1085mg; PROTEIN 33g; FIBER 4g; SUGAR 4g

Rosemary chicken and Zucchini

2008-11-28T18:51:00.000-08:00

8 4-6 ounce boneless, skinless chicken breasts
2 pounds red bliss potatoes, quarted
3 zucchini, sliced into 2 inch sticks
2 bags of carrot sticks
Salt and pepper
Fresh Rosemary, stem removed
Olive oil
French Dijon Mustard
4 1 quart plastic freezer bags
Mix together 3 tablespoons olive oil, 3 tablespoons mustard, 2 tablespoon rosemary salt and pepper to taste. Add potatoes vegetables, toss to coat. Season the chicken with salt and pepper. Divide everything among the "dated" freezer bags, freeze until needed, for up to 2-3 months.

Cook frozen at 400 degrees. Empty bag into a oven safe baking dish, cook for 30 minutes, toss vegetables turn chicken cook another 20-30 minutes or until done.

November Preps

2008-11-28T18:41:00.000-08:00

Hey Ladies,

I hope you all had a lovely Thanksgiving. We did! It was quiet and nice.

Spicy Chicken Soup- You CAN add green beans, noodles, corn, green chilis, black pepper, can of chicken noodle soup. But you don't have to add anything.

Chicen and Dumplings- Crockpot. On the side with this as a suggestion:
1 box jiffy cornbread + 1 box yellow cake mix. Use all of ingredients needed for both. Use highest temp of the two.

Sweet and Sour pork chops- crockpot 6 hours on low.

Cheese Stuffed Shells

2008-11-24T15:45:00.002-08:00

See favorites. I used ricotta cheese.

Creamy Burrito Casserole

2008-11-24T15:45:00.001-08:00

See favorites.

twice baked potatoes

2008-11-24T07:51:00.000-08:00

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (optional)

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

sweet and sour pork chops

2008-11-24T07:45:00.000-08:00

This can also be made with ribs and you can cook in over or slow cooker. all cooking instructions for are below.

This serves 8.

1/2 cup ketchup
1/2 cup packed light-brown sugar
1/2 cup cider vinegar
1 TB mustard powder
1/2 tsp cayenne pepper
course salt and pepper to taste
4 lbs ribs or 2.5 lbs chops
bbq sauce for serving if desired

In slow cooker make sure meat is covered with sauce and cook chops for 6 hours on low or cook ribs 6 hours on high or 10 hours on low.

In oven, cook at 350 -- chops for 45 minutes; ribs put in covered dish and add 1 cup water. Cover and bake 2 1/2 to 3 hours.

October Preps

2008-11-06T15:35:00.000-08:00

Hi all. Sorry this is late... I totally spaced on it before our vacation.

Beef Stroganoff- Cream cheese in fridge. Stir in when cooking. Crock pot. You'll need egg noodles.

Sweet Jal. Ribs- broil ribs first. Directions on bag.
Slow cooked cachaittore- Dump in crock pot- invert bag so veggies on bottom.

Pumpkin pies- fit perfectly in xsmall glad containers for lunches or I microwave for 30 sec.

Twice baked potatoes- 350 until warm.

Buffalo chicken strips- thaw, bake 425 for 30 min. Heat sauce and drizzle over. BC on top.

Cinamon rolls- rise and bake. You can rise at room temp or put in an oven with the light on only. For faster rising you might try heating the oven to 200 and then turning it off and putting in. Approx. 4 hours to thaw and rise.

Irish stout beef stew- thaw and heat.

Taco- thaw and heat. Use in soft tacos, hard shells, or other Mexican dishes like nachos.

Chili- Thaw and heat.

Pulled pork- you'll need your fav. barbeque sauce on hand.

Sweet Jalapeno Ribs

2008-10-27T14:38:00.000-07:00

2 (16 oz) can pinto beans, drained
3 lbs. country-style pork ribs, trimmed
1/2 t garlic powder
1/2 t salt
1/2 t pepper
1 meduim onion, chopped
1 (10.5 oz) jar red jalapeno jelly
1 (5 oz) bottle steak sauce (A-1)
2 jalapeno peppers, seeded and finely chopped*

Place beans in a 4-quart electric slow cooker. Set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 18-20 minutes or until well browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, steak sauce, and, if desired, chopped peppers in a sauce-pan; cook over low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH 30 more minutes or until slightly thickened. Add ribs just beofre serving to reheat.

*I omitted the peppers because the jelly seemed really spicey

Taco Meat

2008-10-26T08:48:00.000-07:00

See Taco Pitas

Kathy's Chili

2008-10-26T08:42:00.000-07:00

1 pound ground beef
1 can (16-oz) tomato sauce
1 can kidney beans (drained and rinsed)
1 small onion, chopped
4 dashes Worcestershire sauce
4 Tablespoons or more chili powder
water, about 1/2 can (tomato sauce can)

Brown meat with onion. Drain fat. Add all other ingredients. May need more or less water. Simmer, uncovered, on low for 1-1 1/2 hours.

Option: Serve over spaghetti and top with shredded Cheddar and oyster crackers.

September Preps

2008-10-02T19:08:00.000-07:00

Sorry I am late guys.
Breakfast Pizza- need 5 eggs and milk
Stromboli- has been partially cooked. You'll want to cook it in a 350 oven for about 20 min. after thawed.
Orange beef stir fry- you'll need rice
Roast Beef with horseradish sauce- keep sauce ingred. in fridge. Eat within 2 weeks.

Roast Beef with Horseradish Sauce

2008-09-29T10:02:00.000-07:00

From Southern Living Easy Weeknight Favorites

1/2 t garlic powder
1/2 t dried oregano
1/2 t dried thyme
1/2 t salt
1/2 t pepper
1 (3-pound) eye-of-round beef roast
Horseradish Sauce (see below for recipe)

Combine seasonings in a small bowl, and rub mixture over entire roast. Place roast in a 3 or 4 quart electric slow cooker. Cut roast in half to fit in slow cooker, if necessary. Cover and cook on LOW 8-10 hours.

Remove roast to a cutting board, reserving juices in slow cooker. Let roast stand 15 minutes; cut diagonally across the grain into thin slices. Serve with horseradish sauce and, if desired, au jus. Yield 8 servings.

Horseradish Sauce
1 (8 ounce) carton sour cream
1/2 cup mayonnaise
1 T prepared horseradish
1 t beef bouillon granules
1 clove garlic, crushed, or 1/8 t garlic powder

Combine all ingredients in a small bowl; cover and chill, if desired.

HAM AND CHEESE OMELET CASSEROLE

2008-09-29T08:37:00.000-07:00

8eggs
1 cup milk
salt and pepper to taste
2 cups diced ham
1 cup shredded American cheese

Preheat oven to 350 degrees.
Beat eggs in a large bowl, making sure that they are mixed very well and have a frothy top. add the milk salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly brown.

Breakfast Pizza

2008-09-28T06:07:00.000-07:00

Serves 6
1 8-oz can refrigerated crescent rolls
1 pound pork sausage
1 c (4-oz) shredded sharp cheddar cheese
1 c (4- oz) shredded mozzarella cheese
5 large eggs, lightly beaten
½ c milk
¾ tsp. oregano
1/8 tsp. pepper

Unroll crescent rolls into 8 triangles on greased 12-inch pizza pan. Press to form a crust.
Bake at 375˚ for 8 minutes on the lowest rack in the oven (crust will be puffy).
Reduce oven to 350˚. Spoon sausage over dough and sprinkle with cheese. Freeze.

Thaw. Combines eggs, milk, oregano and pepper. Pour over sausage. Bake at 350˚ on low rack for 30-35 min. or until crust is golden.

2008-09-24T08:23:00.000-07:00

Chicken, Pasta and Chickpea Stew

cooking spray
1 Cup thinly sliced celery
3/4 Cup diced carrot
1/2 Cup chopped onion
2 garlic cloves, minced
4 Cups fat-free, less sodium chicken broth
3 Cups marinara sauce
1 Cup canned chickpeas, drained and rinsed
3/4 Cup uncooked ditalini (short tube-shaped pasta)
1/2 Teaspoon black pepper
8 Ounces skinless, boneless chicken thighs, cut into 1/2 inch pieces
6 Tablespoons Parmesan, for serving

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot and onion to pan and cook about 12 minutes or until tender, stirring occasionally. Add garlic, cook a minute and stir constantly. Add broth, marinara, chickpeas, pasta and pepper and bring to boil. Reduce heat and simmer 12 minutes, until pasta is tender. Add chicken to pan and cook 3 minutes or until chicken is cooked through. Sprinkle with cheese to serve. Yield - 6 servings.
NOTE: if making soup ahead, omit the pasta and refrigerate or freeze soup. Thaw soup, take to boil and then add pasta.

August Preps

2008-08-26T06:33:00.000-07:00

Spicey Chicken- servie with black been rice (get at Hyvee)
Fiesta Mex. bake- Small. Serve with chips and your fav. toppings. Can also be a dip.

Honey Pecan Chicken

2008-08-26T06:21:00.000-07:00

6 boneless, skinless chicken breasts
Marinade:
1/2 cup olive oil
2 t fresh thyme, minced
3 cloves garlic, minced
1/2 t salt
1/4 t pepper

Honey cream sauce:
2 T butter
1 T shallots, minced
1 cup orange juice
1/4 cup whiskey
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8t pepper

Serving Day:
1/2 cup pecans, chopped
1/4 cup flour
Olive oil

For the chicken: Mix marinade ingred. Place chicken in freezer bags and pour marinade over. Freeze.
For the sauce: Melt butter over low. Saute shallots until tender. Add oj and whiskey until reduced by 1/2. Add cream and cook til thickened. Add remaining sauce ingred. Cool. Freeze in seperate zip lock baggie.

Serving Day instructions: Thaw chicken and cream sauce. Mix chopped pecans and flour together (you might pulse in processor for better coating). Dredge chicken in flour mixture. Heat olive oil in skillet and pan fry chicken breasts until golden brown and cooked through. Heat sauce ove rlow heat until warm. Do not boil.
To serve: place chicken on individual serving dishes and pour cream sauce over.

Slow Cooked Smother Pork Chops

2008-08-24T10:03:00.002-07:00

Serves 6
These pork chops are so tender you will have to remove them from the slow cooker with a spoon.

4 slices bacon, chopped fine
6 bone-in blade-cut pork chops, about ¾ inch thick
Salt & Pepper
3 yellow onion, halved and sliced into ½-inch half-moons
1 tsp plus 1 TBS light brown sugar
¼ c plus 2 tablespoons water
3 garlic cloves, minced
2 tsp minced fresh thyme
3 cups low-sodium chicken broth
1 TBS soy sauce
2 bay leaves
1 TBS cornstarch
1 TBS cider vinegar
1 TBS minced fresh parsley

1. Fry bacon in large skillet over medium heat until lightly browned, about 8 minutes. Remove from pan. Leave fat in the pan (you should have 2 TBS fat; if not, supplement with oil). Refrigerate bacon.

2. Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow cooker. Repeat with remaining chops.

3. Pour off all but 1 teaspoon fat from skillet; add onions, 1 tsp brown sugar, ¼ tsp salt and ¼ c water to now empty skillet. Using wooden spoon, scrape browned bits from bottom and cook over medium-high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Pour onion mixture over chops in slow cooker. Add broth, soy sauce and remaining tablespoon brown sugar to skillet, bring to boil and add bay leaves. Pour mixture over onions in slow cooker.

4. Cover and cook on low until pork is very tender, about 8 hours (or cook on high for 4 hours).

5. When ready to serve, reheat the bacon in a large saucepan until crisp and transfer to a small bowl. Carefully transfer chops to serving platter with large spoon and tent with foil. Discard bay leaves and pour through mesh strainer into now empty saucepan.
Transfer solids to blender with one cup liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch and remaining 2 TBS water together in small bowl and stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops, and sprinkle with bacon and parsley. Serve.

Three Meat Three Cheese Calzone

2008-08-24T10:03:00.001-07:00

Serve this overstuffed calzone with your favorite tomato sauce if desired.
Serves 6

9 ounces thinly sliced deli salami
3 ounces thinly sliced deli pepperoni
1½ c ricotta cheese
¾ c grated Parmesan cheese
¾ c chopped fresh basil
3 TBS extra-virgin olive oil
Flour for dusting
1½ (1-pound) balls ready-made pizza dough
6 ounces thinly sliced deli capiccola
12 ounces thinly sliced deli mozzarella cheese

1. Adjust oven rack to upper-middle position and heat oven to 450˚. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and
microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan and basil in a bowl.

2. Brush 1½ TBS oil over rimmed baking sheet. On lightly floured surface, roll dough into ¼ inch thick round. Layer half of salami, pepperoni, capicolla and mozzarella on one half of dough round, leaving a 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capicolla and mozzarella. Brush edges with water, fold over filling, and crimp edges to seal.

3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 6 wedges. Serve.

July Meal preps

2008-07-31T08:42:00.000-07:00

Breakfast Brunch- REMOVE foil and chip bag BEFORE cooking!!! scatter crushed chips on top.
Chicken salad- service suggestion with lettuce and canteloupe.
Butterfinger dessert- thaw as much as desired.
Taco soup- add sour creamm and cheese.
Stuffed grillers- Don't forget to note the surprise!!
Mexican chicken bake- bake in the oven or in crockpot. If using crock, shread and use on burritos.
chicken pot pie- remove top foil pan, flute edges together, and slit top.
Grilled brushetta chicken- put foil on one side of grill. Grill on one side, then flip and place on foil. Add brushetta topping at this point.
french dip- Please get your own buns.
Spiced yogurt chicken- 350 40 min.

Pork Satay

2008-07-29T15:22:00.001-07:00

See favorites for recipe.

Mexican Chicken Bake

2008-07-28T07:00:00.000-07:00

Click here.

Roast Pork with Garlic and Rosemary

2008-07-28T06:59:00.001-07:00

(from How to Cook Everything)

Salt and freshly ground black pepper to taste
2 T minced fresh rosemary leaves or 1 t dried rosemary
¼ t cayenne (optional)
1 T sugar
1t minced garlic
1 (3-4 lb) boneless pork loin roast
1 ½ cups dry white wine or stock, approximately
1 T butter (optional)

Preheat oven to 450. Mix a liberal amount of salt and pepper together with the rosemary, cayenne, sugar and garlic, and rub it all over the roast. Place in roasting pan with rack and roast undisturbed for 15 minutes.
Open oven and pour about ½ cup wine or stock over the roast; lower heat to 325. Continue to raost, adding about ¼ cup liquid every 15 minutes.
Start checking the roast after 1 ¼ hours of total cooking time. When it is done – an instant-read thermometer will register 145-150 degrees-remove it to a warm platter. Put the roasting pan on the stove over one or two burners set to medium-high. Reduce liquid to ¾ cup, scraping the bottom of the pan with a wooden spoon to release brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process. When the sauce has reduced some, stir in the butter. Slice roast and serve with sauce.

Spiced-Yogurt Marinade

2008-07-27T19:41:00.000-07:00

Spiced-Yogurt Marinade from Martha Stewart
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.
Ingredients
Makes enough for 5 to 6 pounds chicken
1 cup plain yogurt
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small onion, chopped (1/2 cup)
1/4 cup packed fresh mint
4 garlic cloves, chopped
2 strips lemon zest (each 2 inches long)
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Directions
Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.

Taco Soup

2008-07-26T09:52:00.000-07:00

See This post for recipe.

Butterfinger Dessert

2008-07-26T09:37:00.000-07:00

Crust
2 cups graham cracker crumbs
2 cups saltine cracker crumbs
4 butterfinger candy bars
1 stick of butter

Crumb both crackers with candy bars (food processor works great). Melt the butter and pour butter into dry mix and stir until slightly moist. SAVE 1/2 CUP FOR CRUMBLING OVER TOP). Press remaining ingredients into the bottom of a 9x13 pan.

Filling
1/2 of a 1/2 gallon of vanilla ice cream
1 pk instant vanilla pudding
1 cup milk

Mix 1 cup milk with vanilla pudding mix, add in 1/2 of 1/2 gallon softened ice cream. Spread over crumb crust.

Topping
1 container (12 oz) cool whip
1/2 cup of crumbs saved from earlier in the recipe

Top with cool whip and sprinkle with crumb mixture.

Cover and refrigerate.

Curried Chicken Salad

2008-07-26T09:16:00.000-07:00

This is a recipe from Pampered Chef.

1/2 cup light mayo

1/2 cup low fat plain yogurt

3/4 tsp curry powder

1/4 tsp salt

3 cups diced cooked chicken

1 1/2 cups red seedless grapes, cut in half

3/4 cup celery, sliced

1/3 cup green onions with tops thinly sliced
2 Granny smith apples, chopped
1/3 cup pecans (I used almond slivers)

In a small bowl blend mayo, yogurt, curry powder and salt.
Combine chicken, grapes, celery, green onions, apples, and nuts in a large bowl. Add mayo mixture, mix lightly.

Serving suggestion: serve on a bed of lettuce with canteloupe on the side.

Egg Brunch Casserole

2008-07-26T09:09:00.000-07:00

1/4 Chopped onions
1 T. flour
2 T butter
1 1/2 cups milk
1 cup shredded cheddar
6 hard boiled eggs- sliced
1 1/2 cups or more crushed potato chips
10-12 slices crisp bacon, crushed.

Cook onions in butter, blend in flour, add milk, cook until thickened. Add cheese and stir until melted. Grease 9x9 baking dish.

Line bottom with half of egg slices, cover with half of sauce, then half of bacon and half of chips.
Repeat!
Bake at 350 for 20 min. or more until brown and bubbly. Can be fixed the day before, then baked or frozen and then baked.

Cheese Shells

2008-07-15T07:16:00.000-07:00

See Favorites!

Brandied Bacony Chicken

2008-07-13T12:07:00.000-07:00

1 whole chicken
1/4 package bacon sliced into 1/2 pieces
1/4 cup brandy
1 cup heavy cream
1/2 cup chicken broth
1tsp pepper
5 cloves garlic chopped
1 tsp garlic powder
cornstarch
oil
salt and pepper

Baste Whole Chickens with oil and sprinkle with salt and pepper. Bake chicken 20 minutes per pound (chickens I bought averaged 4 lbs). While chicken cooks, cook bacon and break into 1/2 inch pieces. On stovetop, make gravy by bringing cream, cooked bacon, broth, pepper, garlic brandy and garlic powder to a boil then simmer for a few minutes adding cornstarch to make desired thickness. When chicken is done, use gravy as a dipping sauce or make extra gravy and have mashed potatoes as well.

July Food Preps.

2008-07-03T18:52:00.000-07:00

Fettucini- Heat and serve. Pray for your zucchini ladies.
chicken strog- crock
cheese shells- add sauce.

For those of you NOT at the meeting, you'll be interested to know that Heather is MOVING! Yeah, as in leaving US. For FL??! Whatever! So, if you know of someone interested....I have talked to 2 people so I guess it's whoever gets in a yes first huh?

Broccoli-Ham Pockets

2008-06-16T13:32:00.000-07:00

Four servings:

1 (10 oz) package frozen chopped broccoli
1 pkg. refregerated large buttermilk biscuits
1 cup shredded Cheddar or Swiss cheese
1 cup chopped ham
dried thyme*
honey mustard sauce (for dipping)

Cook broccoli according to package directions, drain well. Flatten each biscuit into a 6" circle. Place 4 flattened biscuits on a laightly greased baking sheet. Top each with 1/4 cup cheese, 1/4 cup ham, 1/4 cup broccoli and a small pinch of thyme. Top each with a remaining biscuit, pressing edges together with fork to seal. Bake 11-13 minutes or until golden brown. Heat honey mustard sauce and drizzle over pockets or use as a dipping sauce.

Honey Mustard Sauce
1/3 cup dijon mustard and 3 tablespoons honey. Combine and mix.

To prepare for freezer:
Flash freeze and place in freezer bag. Do not thaw. Place frozen pockets on lightly greased baking sheet. Bake at 350 degrees for 40-50 minutes.

*I left off the thyme because it tasted to earthy

Chocolate Chip Bundt Cake

2008-06-16T13:28:00.000-07:00

1 box yellow cake mix
1/2 cup sugar
1 box instant chocolate pudding
3/4 cup veg oil
3/4 cup water
4 large eggs
1 cup sour cream
1 package semi-sweet choc chips (12 oz)
1 teaspoon vanilla extract
sifted powder sugar

Preheat oven to 350 degrees. Ina large bowl, combine cake mix, sugar and pudding mix. Stir with a wire wisk to remove lumps. Add oil, eggs, water and sour cream; stir until smooth. Stir in vanilla and choc. chips. Pour into greased and floured bundt or tube pan (or use Pam for baking). Bake 1 hour or until wooden pick comes out clean. Cool and remove from pan. Let cool completely and sprinkle with sifted powdered sugar.

Meagan's Margaritas

2008-06-01T08:16:00.000-07:00

I thought I would share Meagan's recipe with the group.

12 oz. limeade
12 oz sprite
12 oz corona or corona lite
6-12 oz tequila (she uses 9 oz and the limeade can to measure)
Use kosher salt for glasses and a sliced lime

Serve over rocks.

May Preps.

2008-05-28T13:58:00.000-07:00

Tequila Lime chicken- thaw the chicken breasts and you'll want to split them. Do NOT marinade for more than 4 hours.
The mexi topping is stored in the FRIDGE not freezer.
You can put the finished chicken on a bed of fried flour tortillas if you'd like.

Moo Shoo Pork- You'll need an egg.

That should be it....

Moo Shu Pork

2008-05-27T10:36:00.000-07:00

Moo Shu Pork
/2 lb. boneless pork loin, cut into 1x1/8x1/8-inch strips
1 tbsp. dry sherry
1 tsp. sugar
1 tsp. soy sauce
1/3 cup water
1 tbsp. cornstarch
1/2 tsp. chicken-flavor instant bouillon
1 tbsp. margarine or butter
3 eggs, beaten
1 cup thinly sliced Chinese (Napa) cabbage
1/2 cup fresh bean sprouts
1/2 cup chopped fresh mushrooms
2 green onions, halved lengthwise and cut into 1-inch pieces
8 tsp. hoisin sauce
8 (7-inch) flour tortillas

In medium bowl combine pork strips, sherry, sugar, and soy sauce; mix well. Refrigerate for at least 1/2 hour or up to 6 hours. In small bowl, combine water, cornstarch, and bouillon; blend well. Set aside. Melt margarine in large skillet or wok over medium-high heat. Add eggs; cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet; cut into thin strips. Add pork mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink. Add cabbage, bean sprouts, and mushrooms; cook and stir one minute or until crisp - tender. Add cornstarch mixture to skillet; cook and stir til thickened and bubbly. Add eggs and onions to skillet; stir gently to combine.
Remove from heat.Spread 1 tsp. hoisin sauce on each tortilla. Top each with about 1/2 cup pork mixture; roll up.
Serve immediately.
Mandarin pancakes, traditionally used in Mu Shu Pork, can be substituted for the tortillas used in this recipe. They are often available in frozen form in Asian markets. These pancakes are sometimes called "doilies" because they are so delicate.

Tequila Lime Chicken

2008-05-24T11:38:00.000-07:00

Tequila Lime Chicken

INGREDIENTS
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 skinless, boneless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons chopped green chile peppers
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

DIRECTIONS
To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
To Make Mexi-Ranch Dressing: Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.

Preheat oven to Grill/Broil.
Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until cooked through and juices run clear.
Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

Schuss Kabobs

2008-05-24T11:31:00.000-07:00

Marinade:
1/4 c orange marmalade
1/2 c orange juice
2 Tbsp curacao (didn't use)
1 tsp. mustard
1/2 tsp curry powder
1/4 tsp. garlic powder

1 lb. sirloin
1 orange
1 cup pineapple, cut into bite size pieces
oil

Combine marinade ingredients in a saucepan and cook over med. heat until marmalade melts, stirring frequently.

Preheat grill or broiler. Cube or slice meat (I had the meat dept. do this for me), cut oranges into 1/2 inch slices and then like pie pieces.

Thaw. Thread meat, oranges, and pineapple onto skewers. Brush grill with oil. Grill or broil until done brushing frequently with marniade.

Hellman's Grilled Asian Kabobs

2008-05-24T11:29:00.000-07:00

Hellman's Grilled Asian Kabobs Appetizer (shrimp) Recipe
1/2 tsp ground ginger .
scallions .
1 tbsp Dijon mustard .
1/4 c apricot preserves .
1 tbsp reduced sodium soy sauce .
8 raw shrimp, shelled & deveined, can use chicken too .
1 garlic clove, finely sliced .
2 lemons, cut into wedges .
1 c mayonnaise Directions
Step #1 Combine first 6 ingredients & reserve 1/3 of a c.
Step #2 On soaked bamboo skewers, place a shrimp, a piece of scallion & a lemon wedge.
Step #3 Brush the kabobs with remaining sauce & grill until the shrimp turn pink.
Step #4 Serve with the reserved sauce.
Enjoy the Hellman's Grilled Asian Kabobs Appetizer (Shrimp) recipe

May Preps

2008-05-05T06:28:00.000-07:00

Hi Ladies,

Sorry I'm posting late... trying to get ready for our camping trip.

So, here are our preps for this month:
Sticky chicken- you can place in the crock pot on 3 balls of aluminum foil, or cook as you regularly cook a bird.

French Onion pork chops- you'll need swiss cheese (although I used soy mazzarella and it was good too), and 2 Tbsp worchestershire sauce, and stuffing mix. I must have used the stuffing mix from something else though b/c I certainly didn't buy any and we had some.... I guess we'll find out later huh?

Everything else should be there.

Easy Chicken Cordon Bleu

2008-04-28T08:23:00.000-07:00

Yields 6 servings

1 pkg. stove top stuffing
6 small b/s chicken breasts
6 slices thin sliced smoked ham
1 can cream of chicken soup
1 tbsp. dijon mustard
6 slices swiss cheese

preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.
place chicken in 9x13 inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing

bake 25 min. or until chicken is cooked through. Top with cheese and bake additional 5 minutes or until cheese is melted.

Beef Asian Noodle Bowl

2008-04-28T08:06:00.000-07:00

yields four servings

8 oz linguini
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp oil
1 lb beef sirloin steak cut into strips
1/4 cup kraft asian toasted sesame dressing
1 tbsp. teriyaki suce

cook pasta as directed on package, adding veggies to the boiling water for a few minutes to cook them.

Meanwhile, heat oil in large nonstick skillet. Add meat, cook four minutes or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened; stirring occasionally.

Drain pasta misture; place in large serving bowl. Add meat mixture; toss to coat.

Beef in Marinade

2008-04-26T21:06:00.000-07:00

From 30 Day Gourmet

2 lbs beef
1/3 cup lemon juice
1/4 cup worcestershire sauce
2 T dry mustard
1 cup oil, any kind
1/2 cup red wine vinegar
1/2 cup soy sauce, any variety
1 T black pepper
2 t minced garlic

Assembly directions:
cut beef into strips for stir fry, pieces for kabobs, or leave whole for steaks on the grill. Combine lemon juice, worchestershire, dry mustard, oil, vinegar, soy sauce, pepper, and garlic

Freezing directions:
Put beef in a 1-gallon freezer bag. Pour the marinade over the meat. Seal, label and freeze.

Serving directions:
Thaw at least overnight in the refrigerator. Grill or cook beef as desired. Discard marinade.

Pulled Chicken Sandwiches

2008-04-26T21:04:00.000-07:00

Click here for recipe.

Honey Spice Rubbed Pork tenderlion

2008-04-22T14:36:00.000-07:00

Ingredients
1/4 cup Catalina dressing, divided
1 (1 lb) pork tenderloin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon honey

Directions
Brush 2 tablespoons of the Catalina dressing over pork.
Mix dry ingredients; rub onto pork.
Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
Freeze

Thaw
preheat grill to medium heat.
Place pork on grill; cover.
Grill 20 min., turning occasionally.
mix remaining 2 tablespoons dressing and honey.
Brush some of the honey mixture over pork.
Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
Let stand, covered with foil, a few minutes before slicing.

Ham and Cheese Roll up

2008-04-22T14:33:00.000-07:00

Ingredients
1 (12-ounce) refrigerated pizza crust
2 tablespoons chopped fresh or 2 teaspoons dried basil
6 ounces thinly sliced maple glazed ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
Vegetable cooking spray

Preparation
Roll out dough to a 12-inch square. Sprinkle with basil to 1/2 inch from edges. Top with ham slices, and sprinkle with cheese to 1/2 inch from edges.
Roll up dough, beginning at 1 end; place, seam side down, on an aluminum foil-lined baking sheet coated with cooking spray.
Bake at 400° for 20 to 25 minutes or until golden brown. Cool 5 minutes. Cut into 1 1/2-inch slices. Serve rollups with pasta sauce or mustard, if desired.
Yield
4 servings

Sausage Strata

2008-04-22T14:31:00.000-07:00

INGREDIENTS
6 slices bread, crust removed
1 pound bulk pork sausage
1 teaspoon prepared mustard
3/4 cup shredded Swiss cheese
3 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1 pinch pepper

DIRECTIONS
Place bread in a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in mustard. Sprinkle sausage and cheese evenly over bread. In a bowl, beat eggs, milk, cream and pepper. Pour over cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve immediately.

French Onion Pork chop skillet

2008-04-22T14:25:00.000-07:00

1. Ingredients
1 teaspoon oil
6 boneless pork chops, 1/2 inch thick
2 medium onions, thinly sliced
2 tablespoons Worcestershire sauce
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 1/2 cups hot water
1 cup KRAFT Shredded Swiss Cheese

2. Cooking Directions
Heat oil in large skillet on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160 degrees F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; cover to keep warm.
Cook onions an additional 5 min. or until golden brown, stirring occasionally. Add Worcestershire sauce; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture evenly over chops.
Mix stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover; cook an additional 5 min. or until stuffing is heated through and cheese is melted.
Yield: 6 servings

April Preps

2008-04-03T11:07:00.000-07:00

Creamy burrito- 1 bag with extra cheese.
1 bag with creamy sauce- is enough for all 8 . Take out of bag and put in pan to defrost. Top with 1/2 bag of sauce or all if making all. Top with extra cheese. Baking directions on bag.

Fahitas- 2 bags. There is only enough wraps and cheese for 1 batch. For the other you'll need to grab extra wraps and cheese.

Easy Chicken Cordon Bleu- Bake chicken, cook stuffing, and put on top. Add swiss cheese on top.

Asian beef noodle bowl- You'll need noodles.

Pizza- Thaws quickly- 1 hour.

French Dip- you'll need provolone.

Pot Roast

2008-03-30T20:53:00.000-07:00

Awsome slow cooker pot Roast

Chicken Fajitas

2008-03-30T20:26:00.000-07:00

4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (reg. or chipotle)
1 large onion
1 green pepper
1/4 br. sugar
lettuce, tomato, sr. cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half or the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amt. of water or checken broth and the br. sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, saute in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they are sweet and spicy.

Overnight French Toast

2008-03-29T12:19:00.001-07:00

From Bon Appetit

1/4 c butter at room temp
12 slices French bread loaf, 3/4-inch thick
6 eggs
1 1/2 c milk
1/4 c sugar
2 Tbs pure maple syrup
1 tsp vanilla
1/2 tsp salt
powdered sugar

Spread butter evenly over the bottom of a heavy large baking pan with 1-inch high sides. Arrange bread in pan.
Beat eggs, milk, sugar, syrup, vanilla and salt to blend in a large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 350˚. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes (or more) longer. Transfer to plates and sprinkle with powdered sugar. Serve immediately.