Friday, October 31, 2008

Easy Crockpot Chili

I make this a lot because I keep the ingredients on hand all the time. It's good for how easy it is.

Easy Crockpot Chili

2 lbs ground beef
1 ½ tsp salt
2 ½ tsp chili powder
1 tsp cumin
2 cans diced tomatoes
2 cans red kidney beans (drained)
¾ C water

In skillet, brown beef and drain grease. Add seasonings and cook for a few more minutes on med or low. Add to slow cooker along with tomatoes, beans and water. Stir. Cook on low 7-8 hours. Serve with cheese and fritos if you like

Friday, October 24, 2008

Chocolate White Chocolate Chunk Cookies

These are our favorite cookies!

½ lb (2 cubes) unsalted butter, at room temp
1 C brown sugar
1 C sugar
2 tsp vanilla
2 eggs at room temp
2/3 C cocoa
Sift and add:
2 C flour
1 tsp baking soda
1 tsp salt
Fold in:
1 ½ lbs white chocolate chunks (or one bag chips)

Bake at 350 for 8-10 min depending on size. They won’t really look done. I like them less done than over done and I make big cookies and put them in for 10 minutes.

Sunday, October 19, 2008

Walking Taco

This is like a seven layer dip, but I don't do seven layers.

  • Beans (black beans or refried, I like the low fat seasoned refried, chili-lime I think)
  • Sour Cream
  • Taco Seasoning
  • Salsa
  • Cheddar Cheese
  • Tortilla Chips

I usually use black beans and I mash them up in a frying pan and cook them a little, adding some chili powder, garlic salt and cumin. If you use refried, you don't have to cook them or do anything to them. Spread on the bottom of a 8x8 pan, or other small dish. Mix sour cream with taco seasoning in a bowl. I use a lot of sour cream and maybe half the seasoning packet. I like a pretty thick layer of sour cream since it's the best layer. Spread over beans. Spread a thinner layer of salsa next and top with shredded cheese. Optional layers: smashed avocados (after beans, before sour cream), olives and green onions on top of cheese, or anything else you want. Dip chips and enjoy!

Monday, October 13, 2008

Chicken Pot Pie


Chicken Pot Pie
1 pie crust
3 chicken breasts
5 red potatoes
2 can Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced

1. Heat oven to 450
2. Heat two large pans of water - these are for the chicken and potatoes
*I usually add some chicken bullion to the water for taste
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course
**You can also grill or saute' the chicken - as long as it's cooked
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie
*this isn't a one crust pie of course but I do not like having a soggy pie bottom. you'll add the top crust later.
5. saute the onion in butter until it is translucent and tender - it can even be a little golden
*if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. they add wonderful flavor
6. when the chicken is done shred it into bite size pieces
7. the potatoes are done when they break apart by being stabbed with a fork - strain them
8. combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl
9. pour the glorious mixture into the already-cooked pie crust
10. now add the top crust and trim to fit the pie plate.
11. whisk the egg in a small bowl and baste over the top crust
*the egg is strickly for cosmetic purposes, it helps the pie keep it's color and provides a shine when cooked
12. make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking
13. bake for 40 minutes and then let the pie cool for a few minutes on top of the stove
14. serve!

Turkey Meatballs with Linguine


I *borrowed* this recipe from "Everyday Italian" but it is easily one of my favorite dishes.

Turkey Meatballs

3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper

Sauce and Noodles
1lb linguine
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil

To Make the Meatballs (do this first)
1. Preheat oven to 450

2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.

3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.

4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.

5. Bake for 20 minutes


6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes (with their juices), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...

7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking

PS - I'd discard the garlic cloves before serving

Friday, October 10, 2008

Salmon with Lemon Caper Sauce

½ C water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 thawed salmon fillets
1 Tbsp. butter
1 Tbsp. capers
pepper (to taste)
parsley (to taste)

1) ½ C water, 2 tsp. lemon juice, 1/8 tsp. chicken broth granules. Bring to boil in skillet.

2) Reduce heat and add 2 thawed salmon fillets. Cover and simmer 4-5 minutes on each side or until done (should flake when poked with fork).

3) Remove salmon from pan. Keep warm.

4) Boil remaining liquid in pan until it reduces to ¼ C.

5) Whisk 1 Tbsp. butter, stir in 1 Tbsp. capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

6) Can be served on bed of cooked noodles or rice.

This is my my favorite salmon recipe.

Salmon Soy Lime Marinade

¼ C olive oil
3 Tbsp. soy sauce
1 Tbsp. lime juice
2 scallions, chopped
1 garlic clove, finely chopped
2 tsp fresh ginger

The above amount is for 2 fillets. They only need to be marinated for 20 minutes or less. In a pan on the stove, simmer 4-5 minutes on each side or until done (should flake when poked with fork). Be sure not to overcook them.

Note: I rarely measure the ingredients exactly and just prepare it to taste.

Pumpkin Cheesecake

(Joanie's picture)

3 packages cream cheese
2 graham cracker crusts
1 cup sugar
1 tsp vanilla
3 eggs
1 C canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
dash ground cloves

Beat cream cheese, ¾ C sugar and vanilla until well blended. Add eggs 1 at a time, mixing on low speed after each addition. Reserve 1 ½ C plain batter. Stir remaining ¼ C sugar, pumpkin, and spices into remaining batter. Spoon ½ of pumpkin batter over crust. Top with spoonfuls of ½ of reserved batter. Repeat layers. Cut with knife for marble effect.

Bake at 325 degrees for 55 minutes or until center is set. Refrigerate 4 hours.

I've actually made a lot of different kinds of cheesecake and this is my very favorite. I haven't tried making it in a springform pan yet but I think it would work nicely.

Lemon Pie

Boil until clear:
2 ½ C water
1 ¾ C sugar
2 T (heaping) corn starch
2 T (heaping) flour

Mix together and then gradually add to the hot mixture above, stirring constantly:
4 egg yolks
½ C lemon juice

You have to boil the first mixture long enough or the pie won't set up properly. Make sure to perfectly separate the egg yolks from the rest of the egg, as any imperfections will show.

My Grandma Benson's recipe, and the best lemon pie I've had.

Chocolate Mousse Pie

9-inch baked pastry shell
14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 servings) pkg. chocolate pudding mix (not instant)
1 (1 oz.) square unsweetened chocolate
2 C. (1 pint) whipping cream, stiffly whipped

1) In lg. saucepan, combine condensed milk, water & pudding mix; mix well.

2) Add chocolate. Over medium heat, cook & stir rapidly until chocolate melts and mixture thickens.

3) Remove from heat; beat until smooth.

4) Cool. Chill thoroughly; stir.

5) Fold in whipped cream.

6) Pour into prepared pastry shell.

Chill 4 hours until set.

8 servings

This recipe is from one of my favorite movies, The Waitress, and it's delicious.

Buttermilk Bran Muffins

1 ½ c. All-Bran (Original)
1 c. buttermilk
1 egg
1 c. light brown sugar
1/3 c. canola oil
1 large apple, shredded (including skin)

½ c. white flour
¾ c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon

rolled oats

1) Preheat oven to 425 degrees.

2) Combine first set of ingredients and let stand for 10 minutes.

3) Combine second set of ingredients and make a well in the center.

4) Add the first mixture to the second, stirring only enough to dampen the flour. Batter should be lumpy.

5) Spray muffin tins with vegetable spray and fill with batter. Top with rolled oats.

6) Bake at 425 degrees for 15 minutes.

I found a recipe online for buttermilk bran muffins and altered it so that it would have a lot more fiber but still be delicious (I didn’t cut the sugar). Don’t skimp on the apple – if you don’t have a large one, use 1 and ½ small or medium apples. You can easily add nuts or raisins or whatever you like to them. They’re fast, easy, and delicious. The baking time in Step 6 is what works at sea level, so it may need to be changed slightly for other places.

Thursday, October 9, 2008

Chicken Tortilla Soup

This is another of Rachel Ray's recipes. It is probably my absolute favorite of hers. She makes things look easy when you watch her do it. It might not look like the easiest, but it's not too hard, and worth it.

Tortilla Soup

1 lb chicken breasts or tenders
Salt & pepper
1 onion
2 small zucchini
3-4 cloves garlic
1 red bell pepper
1 tsp cumin
1 tsp poultry seasoning
1 chipotle in adobo, chopped very small (comes in a can in the Mexican aisle, use one and freeze the rest for the next time)
1 small can tomato sauce
1 (28 oz) or 2 small cans stewed tomatoes (recommend Hunt’s or Kroger brand)
3 C chicken broth
1 small can corn (or large if you like lots)

Serve with: Sour cream, cheddar cheese and crushed up tortilla chips.

Drizzle some EVOO & salt & pepper on chicken and grill. Then cut into small pieces. (If you don’t have a grill, just cut into chunks and sauté it in the pot first.) Add EVOO to pot and sauté onion, zucchini for a minute. Then add garlic & pepper and seasonings. Cook until veggies are tenders. Add chipotle and chicken. Saute for a few minutes… the longer you cook the chipotle in there, the hotter it gets. So if you don’t want it flaming, add the tomatoes and broth pretty soon. I take out the stewed tomatoes and chop them smaller because they come in big slices. Add their juice along with them. You can add more chicken broth if you like more liquid. Bring to boil, reduce heat and simmer for a few minutes.

Cheese Soup

It's time to break out the soup recipes...

From Better Homes & Garden’s Cookbook

½ C chopped carrot
½ C sliced celery
½ C chopped red bell pepper
¼ C thinly sliced green onions
1 C water
3 C milk
1/3 C flour
½ tsp instant chicken bouillon granules
¼ tsp pepper
1 ½ C (6 oz) shredded sharp cheddar cheese
1 ½ C (6 oz) shredded American cheese

Add veggies and water to saucepan, cover and cook for 5 minutes. Do not drain. Combine 1 C milk with flour in small bowl. Add with remaining 2 C milk to pan along with seasonings. Heat until thickened and add cheese. Heat until melted and serve. Yields 5 ½ C.

Wednesday, October 8, 2008

Indian Butter Chicken

If you love Indian food, this is to die for. It is my favorite thing I've ever made. Try it, you'll like it!

Tuesday, October 7, 2008

Another Recipe Blog

I found another recipe blog that looked like it had some good recipes.

Wednesday, October 1, 2008

Oatmeal Chocolate Chip Cookies

This is my Mom's recipe. I always love her cookies!
  • 1 c. crisco
  • 1 c. brown sugar
  • 1/2 c. white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 c flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 c. rolled oats
  • 1 c. quick oats
  • Desired amount of chocolate chips (1 cup?) -*I also add walnuts sometimes

Pre-heat oven to 350. Cream crisco and sugar. Add 2 eggs, beat well then add vanilla. Separately stir together flour, salt and baking soda. Mix flour mixture slowly into batter. Add all oats and chocolate chips, barely mix. Scoop spoonfuls onto baking sheet and bake for 10-13 minutes at 350 degrees. Makes about 40 (?).