Sunday, December 26, 2010
My MIL has made this salad for years, but this Christmas is the first time I've made it. This salad is very refreshing and different from your usual salad. (Just pretend you see mandarin oranges in this salad. They are in there. I must not have tossed very well.)
1/2 c sliced almonds
3 tbs sugar
1/2 head iceberg lettuce*
1/2 head romaine lettuce*
1/2 c chopped celery
2 green onions, chopped (optional)
1 - 11 oz can mandarin oranges, drained
In a small pan over medium heat cook almonds & sugar, stirring constantly until almonds are coated with dissolved sugar. Sugar will be a light tan syrup. DO NOT BURN! Cool on waxed paper or foil that has been sprayed with cooking spray and store in container in refrigerator.
1/2 tsp salt
1/4 c vegetable or olive oil
1 tbs chopped fresh parsley (or more)
2 tbs sugar (or more)
2 tbs vinegar of choice
Mix together adding oil gradually and beat with a wire wisk.
Mix vegetables together. Add oranges, nuts and dressing just before serving. Toss & enjoy!
*I bought 2 bags of lettuce to save on time and work -- romaine and a blend of lettuce.
Monday, December 20, 2010
I can't believe a year of Titus Two has flown by already! It overjoys my heart when I think back on all the memories of this year. I pray it has been a blessing to you all as well and welcome you back in the new year to see what the Lord will do through and in us.
Mark your calendars -- our first meeting in 2011 will be Friday, January 14th. Maggie Barnhouse will be our main speaker and will addressing the topic of Inner Beauty as seen in the Bible. Jessica Lechner will be sharing information on outer beauty. More details will be forthcoming.
Wishing you a safe and blessed holiday season!
3/4 cup butter, softened
3/4 cup sugar
2 tsp peppermint extract
3-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup crushed peppermint candies
2 cups (12 oz) semisweet chocolate chips
2 Tbs shortening
1/2 cup crushed peppermint candies
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in the peppermint candy. (NOTE: I only used 1/2 - 3/4 cup.) Gradually add to the creamed mixture, beating until blended (dough will be stiff).
2. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12" x 2-1/2" log. Bake at 350 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2" slices. (Cut a thin 1/2" for a yeild closer to stated. Slices pictured only yeilded about 2 dozen.) Place cut side down on ungreased baking shets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
3. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container.
Yeild: about 3 1/2 dozen.
Recipe from Taste of Home
Tuesday, December 7, 2010
Never Fail Pie Crust by Carletta Daugherty
3 c flour
1 1/2 c Crisco
1 tsp salt
5 Tbs cold water
1 Tbs vinegar
Mix first 3 ingredients in a mixing bowl. Mix second 3 ingredients in a mixing bowl. Then combine both together.
For a single crust, bake at 400 degrees for 8-10 minutes or until the edge is golden brown.
Yield: double crust
1 c sugar
3 1/2 Tbs cornstarch
3 Tbs flour
1/4 tsp salt
1 1/2 c water
Combine above ingredients in a medium saucepan and bring to boil over high heat. Stir until thick (approximately 3 minutes).
1 1/2 lemons, zested
1/3 c lemon juice
1/4 tsp lemon extract (optional)
3 egg yolks
2 Tbs butter
Add lemon zest, lemon juice and lemon extract to thickened mixture and stir. Temper* egg yolks.
2 Tbs butter
Add butter and stir in. Mixture may need strained. (I have never strained mine.) Cook another 3 minutes. Pour into crust hot. Cool custard before baking meringue.
*To temper egg yolks, take about a 1/4 cup of the hot mixture out and add it to egg yolks. Stir it together. Add a little more of the hot mixture. Stir again. Then add egg yolk mixture back into sauce pan with remaining hot mixture. Tempering eggs will keep them from scrambling when they are combined with the hot liquid.
Never Fail Meringue
1 Tbs cornstarch
2 Tbs cold water
1/4 c boiling water
3 egg whites
6 tsp sugar
1 tsp vanilla
pinch of salt
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes, or until top is lightly browned.
Sunday, November 28, 2010
Caramel Apple Strata
2 cups packed brown sugar
1/2 cup butter, cubed
1/4 cup corn syrup
3 large apples, peeled and chopped
2 Tbs lemon juice
1 Tbs sugar
1 tsp apple pie spice
1 loaf (1 lb) day-old cinnamon bread
1/2 cup chopped pecans
1 cup 2% milk
1 tsp salt
1 tsp vanilla extract
In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside. [CAUTION: This heated mixture is extremely hot and because of the sugar content will stick and burn badly.]
In a small bowl, combine the apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13"x9" baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.
In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
Remove strata from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. (I cut recipe in half since most of our kids were out for Thanksiving break. I baked it in an 8x8 pan for 30-35 minutes.)
In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata.
Photo and recipe from Taste of Home simple & delicious magazine August/September 2010 edition.
Monday, November 22, 2010
Click here to get recipe. I am going to try using orange Starburst candies cut in quarters instead of mini Chiclets since they will be hard to find.
Sunday, November 21, 2010
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin (can substitute chili powder)
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Photo & recipe from Allrecipes.com. As always with recipes from this site, you may want to read the reviews to see what others thought and to consider any changes they made to the recipe.
Wednesday, November 10, 2010
I lothe making cookies (except no-bake cookies cuz they are easy-peasy), but if I do make cookies these are some that I'll actually put forth the effort to make. I will give you fair warning . . . a whole batch makes almost 7 dozen! That's good and bad. If you make a whole batch, you'll have PLENTY of cookies, but if you make a whole batch, you'll eat PLENTY of cookies! I've only made a whole batch twice. I usually only make a half batch which I will give you the breakdown for at the end.
Amish Sugar Cookies
2 c margarine
4 c brown sugar
6 large eggs
2 Tbs vanilla
1 c milk
1 tsp salt
8 c flour
2 tsp baking soda
4 tsp baking powder
1. Using a LARGE bowl, cream sugar and margarine thoroughly. Add eggs one at a time beating well after each addition. Stir in vanilla. Add dry ingredients alternately with milk.
2. Drop cookie dough on greased cookie sheet and bake at 350 degrees about 10 minutes. *I use a medium cookie scoop which is approximately 1 1/2 Tbs. and makes nice size cookies. [Key to good cookie: needs to be slightly brown all over.]
Yield: approximately 7 dozen large cookies
Brown Butter Icing
Melt 1/2 c butter in a small sauce pan and cook over medium heat stirring constantly until butter stops bubbling and is nut brown in color. Do not scorch! Combine with 2 c powdered sugar and 2 to 4 Tbs boiling water; beat until smooth and of good spreading consistancy. Makes enough to frost 5 dozen cookies. (I usually make 1 1/2 recipes for full recipe of cookies.)
Half recipe: Amish Sugar Cookies
1 c margarine
2 c brown sugar
1 Tbs vanilla
1/2 c milk
1/2 tsp salt
4 c flour
1 tsp baking soda
2 tsp baking powder
Follow same directions above for full recipe. Yield: 3 1/2 dozen large cookiesNote: I recently learned that if you use butter instead of margarine in a recipe, the cookie will spread out more while cooking.
Recipe given to me by Cheryl Dunlap.
Sunday, October 31, 2010
Linguine & Vegetables
1 Tbs olive oil
16 oz pkg linguine pasta, uncooked and broken up
1/2 c Onion, finely chopped
2 cloves garlic, minced
1 Tbs Italian seasoning
salt and pepper to taste
2 - 14 oz cans vegetable broth, divided
14 1/2 oz can Italian-seasoned diced tomatoes, drained
16 oz pkg frozen Italian-blend vegetables
4 oz can button mushrooms, drained
Garnish: grated Parmesan cheese
Heat oil in a large skillet over medium heat. Add uncooked linguine; cook and stir until golden.
Add onion, garlic and seasonings; simmer for about 5 minutes. Stir in one can broth and simmer until linguine is tender, adding the other can as needed. Add all vegetables; simmer until vegetables are tender. Drain; sprinkle with cheese before serving. Serves 6-8. Best served warm.
Can also use whole-wheat pasta -- an option with more fiber.
Thursday, October 21, 2010
Last month, at the Ladies Meeting a couple of us ladies attended in Ohio, a missionary wife gave her moving testimony. The Lord laid it on my heart to ask her to come and speak to us. Her family is still traveling on deputation and had meetings every weekend from October through December, so I knew there was a chance that the timing may not work out. Praying the Lord would work out the details if He would have her to come, I contacted her and wouldn't you know it -- they were going to Aliquippa for services on that Sunday! They could have been going to Cincinnati, Detroit or anywhere far away from NW PA! God is good! I get excited just thinking about it!
All that to say, Mrs. Mary Wallace, missionary to Mexico City, will be speaking to us. I've arranged to have the meeting Saturday, November 13th from 9:00 - 11:00 am hoping more women will be available to come. We will be meeting at the church in the Fellowship Hall for breakfast. A nursery will be provided for the children. (Sorry, no breakfast for them. Please feed them before you come. There will only be a small snack for them.)
Sign up sheets and more details will be coming soon -- see the bulletin board at church.
Praying God uses this meeting for His glory! Please start praying with me. Hope you can join us!
(Update: Having technical difficulties . . . will add to side bar soon. For now, click here for direct link: http://lettersfrommom-nealsnews.blogspot.com/)
Sunday, October 17, 2010
Seasoned Potato Wedges
1/3 c all-purpose flour
1/3 c grated Parmesan cheese
1 tsp paprika
1 tsp garlic powder
3 large baking potatoes
1/3 c milk (or buttermilk)
1/4 c butter, divided
1. In a large resealable plastic bag, combine the flour, Parmesan cheese, paprika and garlic powder. Cut each pototo into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place in a greased baking sheet. Drizzle with 2 tbs butter. Bake, uncovered, at 400 degrees for 20 minutes. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.
Yield: 6-8 servings
Monday, October 11, 2010
Pasta e Fagioli
4. Add pasta to pot and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately with Parmesan cheese.
Monday, October 4, 2010
Pioneer Pumpkin Muffins
1 1/2 c sugar
1/2 c margarine
1 1/2 c canned pumpkin
1 cup milk or evaporated milk
1 3/4 c all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1. Preheat oven to 400 degrees.
2. Cream sugar, margarine and pumpkin.
3. Add eggs and mix well.
4. Add milk and stir.
5. Add flour, cinnamon, nutmeg and baking powder. Blend well.
6. Fill greased cupcake pans 3/4 full. DO NOT use paper liners.
7. Bake for approximately 25 minutes.
Makes 24 muffins.
Tuesday, September 28, 2010
3/4 lb ground beef
1/4 c each chopped onion, green pepper and celery
2 cans kidney beans, undrained
2 cans tomato soup
2 T+ chili powder, to taste
Garlic powder or minced garlic, to taste
1. Brown ground meat in large skillet; add in chopped veggies.
2. Add beans, soup, chili powder and garlic powder. Stir until well blended.
3. Simmer on low heat until thick stirring occasionally (approximately 30 minutes).
Serve warm with fresh bread! Mmmm!
Just a couple tips: I use light red kidney, but have used chili beans, etc. It does make a difference adding celery and green pepper. They aren't my favorite veggies, and I have had to make it without them because I didn't have them. It really does make a big difference in flavor. You can add way more veggies if you like them. I dice them small since we don't like them that much, but my MIL chops up huge chuncks of veggies. Also, simmering the chili makes a big difference in flavor too. The color darkens and the "sauce" thickens which is just wonderful when you dip your fresh bread in to it!
Monday, September 13, 2010
Well, I guess I'm going to have to lump it because I definitely don't like it. Life has been a little crazy, so I'm a little behind on posting. AND I don't have a picture for this post!! You will just have to trust me when I say this is a good recipe. Kavatini (pronounced ca-va-teeny) is similar to lasagna. To me, it's a little easier and a nice change up from the same ole.
1 - 16 oz box pasta trio
2 - 25 oz jar spaghetti sauce
1 - 16 oz container cottage cheese or ricotta
1 tbs dried oregano
1/4 cup parmesan cheese
1 pkg sliced pepperoni
3 cups shredded mozzarella or Italian cheese blend
1. Cook pasta according to package directions. Mix container of cottage cheese, oregano, parmesan cheese and egg in a large bowl.
2. In a 9"x13" pan, spread 1 1/2 cups of sauce. Layer 1/2 of the pasta, sauce, pepperoni, cottage cheese mixture and 1 c. shredded cheese. Repeat layers. Top with last cup of shredded cheese and some additional parmesan cheese.
3. Bake in a preheated 350 degree oven for 45 minutes until bubbly. Let sit 10 minutes before serving.
Note: If you cannot find a pasta trio, use a combination of pasta such as ziti, rotelle and seashells.
Monday, August 30, 2010
Please refer back to one of the first posts for details on the meeting's purpose, what to bring and our policy on bringing children. My intent is to record the speaker at each meeting. If you cannot attend for some reason, I can email you or burn a copy on a CD if you make a request. It would probably be a good idea to ask someone that is going to take notes for you.
Cheesy Zucchini Bake
2 medium tomatoes, sliced and quartered
2 small zucchini, sliced
2 small yellow squash, sliced
1/2 tsp dried basil
1/2 tsp garlic powder
1 cup shredded monterrey-jack cheese, divided
1/4 cup parmesan cheese
1/4 bread crumbs
1. In a large bowl, lightly stir zucchini, squash, tomatoes, seasonings and 1/2 cup of monterrey-jack cheese. Pour into greased, 1 1/2 quart casserole dish.
2. Top with parmesan cheese and bread crumbs.
3. Bake at 350 degrees F for 45 minutes or until veggies are fork-tender.
4. Sprinkle with remaining cheese and let stand for 5 minutes.
I've typed it up how I made it. Hey, rules were meant to be broken, right?!? If you'd like to see the original recipe, click here. The photo is from http://www.allrecipes.com/ because my hubby snagged his work laptop and my photo of this recipe is on the laptop. A side note: I made this once with yellow tomatoes -- not the same result. I much rather have the red tomatoes!
Monday, August 23, 2010
* Because the baking temperature is low, the gease doesn't pop and splash. I bake a pound of bacon at once and store in a resealable bag in the frig. It's nice pulling out a couple pieces for BLTs, wraps, salads or breakfast without the pain of frying up a little at a time.
Sunday, August 15, 2010
We purchase ground beef from a local farmer in large quantities. The last time we got meat I decided to brown up 10 lbs ahead of time and freeze them in smaller quantities (3/4 - 1 lb packages). Let me just say this is one of the best ideas I have heard of in a long time. It is so easy to just pull out a package of meat, let it thaw and throw it into something come dinner time. I browned some meat with green peppers, onions and chili powder and some with just onions (will add garlic next time). This is great for lasagne, sloppy joes, enchillada, tacos, chili and many other recipes.
Beef Enchilada Casserole
1 lb ground beef
1 tbsp taco seasoning mix
1/4 tsp salt
1 can (10 oz) enchillada sauce
3/4 cup water (I recommend 1/4 cup)
1/2 cup thick and chuncky salsa (choose your heat level)
8-10 flour tortillas
1/4 cup chopped fresh cilantro, divided (I used dried)
1 cup shredded Colby & Monterey Jack cheese blend, divided
1. Combine beef, seasoning mix and salt in skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Add enchillada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
2. As beef mixtures cooks, place tortillas in a stack and cut into 1-in pieces using pizza cutter. Chop cilantro.
3. Arrange half of the tortillas evenly over bottom of a deep dish baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
4. Microwave on high 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro Serve with sour cream and tomatoes, if desired.
Yield: 6 servings
Note: This is a Pampered Chef recipe so the deep dish baker is a stoneware piece. I'm guessing it would work just as fine with a pie pan or casserole dish. If you try it without the stoneware, let me know how it works! Also, if you use already prepared beef and just mix in the enchillada sauce, water and salsa, you may want to leave in the microwave closer to the 5 mintues or more since it isn't heated from cooking it right then.
Sunday, August 8, 2010
1 small onion, diced
1/2 lb ground beef
1/2 lb bacon
1/2 c brown sugar
1/2 c white sugar
1/4 c ketchup
1/2 tsp dry mustard
1 can kidney beans
1 can pork n beans
1 can butter beans
1. Brown beef, bacon and onion in a skillet; drain.
2. Add remaining ingredients and stir.
3. Place in oven-safe dish and bake at 350 degrees for 1 1/2 hours.
Note: You can add an additional cans of beans to get more volume.
Sunday, August 1, 2010
Crunchy Whole-Grain Chicken
2 lbs chicken breast
Dry ranch dressing mix
1 egg white
6 cups whole-grain chips (ie, Sun Chips or similar)
1/4 tsp paprika
1. Preheat oven to 400 degrees.
2. For chicken, cut chicken breasts into 2-3 pieces. Whisk together 1 tbsp of the dressing mix and egg white. Crush chips in a resealable plastic bag. Add 2 tbsp dressing mix and paprika and shake well.
3. Add chicken to egg white mixture; mix well to coat. Add a couple pieces of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on rectangle stone (or cookie sheet). Repeat with remaining coated chicken and crumbs.
4. Spray chicken generously with cooking spray. Bake 25 minutes or until chicken is golden brown and centers are no longer pink. Remove from oven. Serve warm.
Yield: 6 servings
Friday, July 30, 2010
The main gist of this recipe is to steam meat and veggies cooking them a long time over low heat. I've added a picture of a lard bucket to show how this recipe received it's name. Add fresh, sliced tomatoes from the garden, some home-made biscuits and you're set! My mouth is watering just thinking about it.
3 lbs kielbasa
Each pound of kielbasa was cut into 6 links. Sweet & Idaho potatoes were cut in half lengthwise and then cut in 3rds. Shucked and broke ears of corn in half. Quartered onion. Cut carrots into 3rds. Cabbage was cut in half then quartered. Placed all veggies in large pot and topped with kielbasa. Poured chicken broth over everything and added water until it was about 1/2 covered?? Can add slices of butter (optional).
Optional Cooking Methods
Notes: My grandparents just use water if you don't want the cost of the chicken broth. I love the flavor it adds though. You can add garlic, peppers, turnips, kohlrabi or whatever fits your fancy (or you have in your garden)! I've seen a recipe that adds herbs like basil and thyme.
Sunday, July 11, 2010
Fruit Salsa and Cinnamon Chips
2 kiwis, peeled and diced
2 Golden delicious apples, peeled, cored and diced
8 oz raspberries
1 lb strawberries
2 Tbs white sugar
1 Tbs brown sugar
3 Tbs fruit preserves, any flavor
8 (10 inch) flour tortillas
butter flavored cooking spray
1 cup cinnamon sugar
1. In a large bowl, thoroghly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in a preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximantely 15 minutes. Serve with chilled fruit mixture.
NOTE: I did not include rasperries for the meeting, and I used strawberry preserves. Next time I will try adding blueberries! I did cut back on the amount of cinnamon and sugar suggested. The recommended 10 tortillas was also too many -- there were actually leftovers when 8 were used. Also, don't immediately put them in a resealable bag after the 15 minutes of cooling. There is still enough heat to make them soft again . . . ahem.
This recipe can be found on Allrecipes.com. Click here for a direct link. Photo taken from Allrecipes.com.
Monday, July 5, 2010
This month's meeting will be held at Missy Hazlett's house from 6:30 - 9:00 pm (which is subject to change for possible weather issues). There is a sign up sheet at church. Please add your name and phone number if you plan to attend so we can call you with changes. If you didn't get a chance to sign the list and want to come, please call or email me (firstname.lastname@example.org).
We will be continuing the lesson on "What Our Love Looks Like" covering the topics of husbands and children. We will also have a pamper session with instruction from Val Dunlap to include some skin care tips.
As always, we welcome appetizers and desserts! Hope you can take time from your busy summer schedule to join us for a time of learning and refreshment.
Over-the-Top Sundae Cake
Thursday, July 1, 2010
Sunday, June 13, 2010
In a 9x13 baking dish combine:
3 cups flour
1 ½ cups sugar
6 tablespoons Hershey’s cocoa
1 teaspoon baking soda
1 teaspoon salt
Stir until well mixed. (It helps to use a glass dish so you can check to see that all the powdered ingredients are mixed in completely or mix in a mixing bowl.)
Bake at 350 degrees for 40-45 minutes or test with toothpick.
Monday, June 7, 2010
Use english muffins to make mini pizza. Add toppings to make faces. Kids like personalizing their own pizza.
Wednesday, June 2, 2010
For those of you that were not able to attend the last meeting, I made an announcement that June will be "kid-friendly" recipe month -- either foods that kids like or that kids can help prepare, and July will be summer recipes -- anything that has to do with grilling or fresh veggies from your garden. Have a part and get involved . . . submit recipes to my email (email@example.com) or give them to me at church. Pictures would be welcomed but are not required. ("Outsiders", non-SRBC people, are welcome to join in on the blog recipes.)
Thanks again for all your prayers and support. God continues to bless our group!
Sunday, May 30, 2010
Brushetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Kraft 2% Milk Shredded Mozzarella Cheese
2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
3. Top with stuffing. Bake 30 min. or until chicken is done.
SubstitutePrepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.
* Our family doesn't like basil, so I add a little more oregano and use an Italian blend cheese for more flavor. I omit the water as it was too soggy. I also run the tomatoes through the food chopper since we don't like big chunks of tomato. I would recommend marinating the chicken as well. It doesn't pick up much flavor from the tomatoes/stuffing.
Sunday, May 23, 2010
Annual Thursday Night Dinner
1 1/2 - 2 lbs ground beef
salt and pepper, to taste
1 jar of beef gravy
Form 6-8 patties and cook in skillet a little under desired doneness, flipping at least once to other side adding salt and pepper to taste. Add slices of onion on top of each patty. Pour jar of beef gravy over patties and heat through for 3-5 minutes.
Service with mashed potatoes -- great with extra gravy over potatoes (not pictured because that is a lunch for my husband and he doesn't care for gravy on his potatoes).
Sunday, May 16, 2010
Peanut Blossom Cookies
* 1/2 c margarine
* 1/2 c peanut butter
* 1/2 c sugar
* 1/2 c brown sugar
Beat into mixture
* 1 egg
* 1 tsp vanilla
* 1 3/4 c sifted flour
* 1 tsp baking soda
* 1/2 tsp salt (opt)
Gradually blend into dry ingredients thoroughly. Shape into round balls and roll in granulated sugar.
Place on ungreased cookie sheet. Bake for 8 minutes at 375 degrees; remove from oven. Place a chocolate kiss in the center until cookie cracks. Bake for 2 minutes longer.
Let cool slightly and move to cookie rack.
Yield about 2 dozen.
Monday, May 10, 2010
Chicken & Broccoli Casserole
2 - 10 oz pkg frozen broccoli (or broccoli/cauliflower combo)
Cook & spread into a 9x13 dish
1 to 1 1/2 lbs chicken, cooked & diced
Layer over broccoli
Mix together and spread over chicken:
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup mayonnaise
1 Tbs lemon juice
2 cups shredded cheese (I use cheddar or Monterrey Jack/Colby)
Top with a box of prepared stuffing mix and sprinkle with Parmesan cheese.
Bake at 375 degrees F for 30 to 40 minutes until bubbly and heated through.
Yeild: 6-8 servings
Sunday, May 2, 2010
Sunday, April 25, 2010
Lemon Greek Chicken
Prep time: 20 minutes Bake time: 1 hour
2 lemons, divided
1/4 c olive oil
4 large garlic cloves, minced
2-3 tsp dried oregano leaves
3/4 tsp salt
1/2 tsp coarsely ground black pepper
4 split (bone-in) chicken breast halves (2 1/2-3 pounds)
8 petite red potatoes (about 12 ounces)
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 ounces whole mushrooms
1. Preheat oven to 400 degrees F. Zest one lemon to measure 1 1/2 tbsp zest. Juice lemon to measure 2 tbsp juice. In a mixing bowl, combine lemon zest, juice, oil, minced garlic, oregano, salt and black pepper; mix well.
2. Place chicken on center of pan. Using a pastry brush, brush chicken with a portion of the lemon juice mixture.
3. Cut potatoes in half. Cut bell pepper into 1-inch strips; cut in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.
4. Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
Notes: I know my family doesn't like too much lemon on their food especially fresh lemon zest (from a experiment gone bad a few weeks ago), so I added the lemon juice but substituted orange slices with the veggies. None of us like mushrooms, but I was sure they would add a good flavor. So I added them and put them in the leftovers for my MIL to try -- she loves them! Rick is the only one that likes onion, but again, I thought I needed them for the flavor. Guessing I could have used the ones he didn't eat in a soup or something . . . anyone have any ideas?? I also sprayed everything with spray butter that I had in the frig. There didn't seem to be enough lemon juice mixture for everything. Wish there was more liquid for basting, but not sure what to do about that since I didn't want to add more oil??
This was a hit with our family. I'll definitely be making this again. Next time I won't buy a whole chicken just because it was $.89/lb!! I almost became a vegetarian cutting up a raw chicken -- yeck! I'll try legs and thighs since my kids love drumsticks or split chicken breasts if they go one sale.