Friday, November 27, 2009
My Mom's Cranberry Salad
1 bag frozen cranberries, chopped in blender
1 can crushed pineapple
2 cups sugar
1 container Cool Whip (you could make 2 cups of real whipped cream)
1 package marshmallows
1 cup chopped walnuts (optional)
Combine cranberries, pineapple, and sugar in bowl. Let sit one hour. Pour into colander, and let drain over bowl (covered) for two hours (I usually leave it overnight). In a larger bowl, combine Cool Whip and marshmallows. Fold in cranberry mixture and nuts (if using). Refrigerate until ready to serve.
Thursday, November 26, 2009
4 c. mashed sweet potatoes (roast potatoes in oven at 400 degrees for 40 min - 1 hour)
6 T. butter, melted
6 T. sugar
2 eggs, beaten
1/2 can sweetened condensed milk
1 tsp. vanilla
Mix all together and spread in 9x13 inch pan.
Combine topping ingredients and sprinkle over the top. The topping can be doubled. I did!
1 c. brown sugar
1 c. coconut flakes
1/2 stick butter
Bake at 350 degrees for about 45 minutes. I didn't take pictures but you can check out our best bites for pictures of theirs.
Wednesday, November 25, 2009
1 pkg (18-1/4 oz) yellow cake mix
1/2 c reduced-fat butter, melted
1 pkg (8 oz) reduced-fat cream cheese
1 c canned pumpkin
1/2 c reduced fat butter, melted
2 eggs, lightly beaten
2 egg whites
1 tsp vanilla extract
2 3/4 c powdered sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
Additional powdered sugar, optional
1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13 x 9 inch baking pan coated with cooking spray.
2. In another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs egg whites and vanilla; beat on low until combined. Add the powdered sugar, cinnamon and nutmeg; mix well. Pour over crust.
3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional powdered sugar if desired. Refrigerate leftovers.
Tuesday, November 24, 2009
Alfredo Chicken Pot Pie
Pie crusts- top and bottom
2 cups cooked,diced chicken breast
2 cups mixed veggies (I used peas and carrots, but you can use what ever.)
1 roasted red bell pepper -diced
approx 1 1/2 cup alfredo sauce
Preheat oven to 350. Combine Chicken, veggies and sauce. Prepare bottom pie crust in 9in pie dish. Fill with chicken mixture. Cover with top pie crust and crimp the edges. Cut slits on top crust. Bake for 40-45 mins or until crust is golden brown.
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Monday, November 23, 2009
Baked Pasta with Chicken Sausage
Adapted from Martha Stewart Everyday Food
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands (or crushed tomatoes)
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 pound rigatoni
10 ounces baby spinach (I double the amount of spinach - fresh or frozen)
12 ounces smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
6 ounces fontina (or mozzarella) cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
You can freeze half and cook from frozen at 400 degrees for 45 minutes, or until browned and edges are crisp.
Friday, November 20, 2009
Thursday, November 19, 2009
Picture snagged from realmomkitchen.blogspot.com 2 T. butter
2 T. flour
1 tsp. salt
1 tsp. sugar
1 c. sour cream
3 cans cut green beans, drained
2 c. shredded cheddar cheese
1 (2.8 oz) can or 1 1/3 c. French's french fried onions
Heat oven to 350 degrees. Melt butter in large skillet over medium heat. Add flour and stir til smooth. Continue cooking and stirring for 1 minute. Remove from heat and add salt, sugar, and sour cream. Mix well. Add green beans and stir until coated. Pour into 2 1/2 quart pan (I used a 9x13). Sprinkle with cheese and then sprinkle with onion. Bake covered for 15 minutes. Uncover and bake for 15 minutes more.
Friday, November 13, 2009
1 green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (I leave this out)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
Hot mashed potatoes, rice, or toast (We always do homemade mashed potatoes)
Thursday, November 12, 2009
Tonight for Relief Society we had a slow cooker pot luck. I decided to take my tried-and-true apple crisp recipe (from Tiffin) and make it in the slow cooker. It turned out really good.
8 large golden delicious apples, peeled and sliced
1/2 cup apple juice
juice from one lemon
1 cup brown sugar
1 cup sugar
1 1/2 cups flour
1/2 cups oatmeal (the original only uses 1/3 cup, but I like it with more)
1/2 teaspoon salt
1 cup butter
Place apples in bottom of slow cooker. Mix juices together and pour over apples. In a large bowl combine sugars, flour, oatmeal and salt. Cut in butter and crumble over apples. Sprinkle with cinnamon. Cook on HIGH for 4 hours. If you prefer a crunchier crumb topping, place uncovered crock on bottom rack of oven under the broiler for 5 minutes or so.
Oven directions: Place apples in a 9x13-inch baking dish. Pour juices over them. Add the crumb topping and cinnamon. Bake at 350 for 1 hour and 10 minutes.
Click here for printable version.
Sunday, November 8, 2009
The other day I made Caleb's enchiladas. Mike loves them, especially since they make good leftovers. I was eating them for lunch too and Joss wanted to share with me. You can't tell from the picture, but Joss really likes enchiladas.
In case there is someone who doesn't know how to make these.
Bean Burros Enchilada Style
Flour Tortillas- burrito size
Wrap beans and cheese in tortillas. Bake in 350 degree oven for approx 10 mins.
Pour enchilada sauce over burros. Top with cheese. Bake an additional 10 mins.
I usually put sliced black olives on top before I bake them but it optional.
Friday, November 6, 2009
Sticky Coconut Chicken
6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!