Tuesday, November 25, 2008

Chicken Tetrazini

6 - 8 oz angel hair pasta, cooked
Place in sprayed 9x13 pan
2 cups fresh sliced mushrooms
1/4 c butter in pan, saute
Add 1/4 c flour to mushrooms and stir for one minute to make a rue
Add 2 c chicken broth and let thicken
Add 3/4 c cream
Add salt and pepper
1/2 tsp nutmeg
2 Tbsp chopped parsley
2 c cooked and diced chicken
Pour over noodles.
Sprinkle with parmesean
Bake 350 degrees for 20 minutes.

Serve with steamed broccoli with fresh lemon juice squeezed over the top.

Monday, October 20, 2008


Main Course
Crispy Skin Wrapped
Corpse Remains
with Dragon's Blood and Ghost Poop

Werewolf Intestines drizzled with Bat Oil


Freshly Severed Fingers

1 part peanut butter 2 parts powdered sugar

mix well to a clay consistency. roll out a rectangle. place pretzels down center. roll up in long tube shape. add almond slice for nail. mark knuckles with a toothpick. use gel or bright red jam for blood. chill until dinner time.

Tuesday, October 14, 2008

Thai Glazed Chicken Lettuce Wraps

1 lb thin cut chicken breast meat
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 Tbsp oil, 2 turns of pan
4 cloves garlic, minced
1 large red bell pepper, seeded and verythinly sliced
1 c pkgd shredded cabbage and carrot mix
3 green onions, chopped
1/2 c plum sauce
2 c basil leaves
1 Tbsp Thai Sweet Chili Sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Heat a large skillet to screaming hot. Add oil, then chicken. Sprinkle with grill seasoning. Cook chicken, stirring constantly. Add garlic, peppers, cabbage and green onions; stir-fry another 2 minutes. Add plum sauce to glaze the mixture; toss 1 minute then add basil, wilt leaves. Add sauce and turn to coat. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Pumpkin Bars

4 eggs, beaten
1 2/3 c sugar
1 c oil
1 15 oz can pumpkin
2 c flour
2 tsp baking powder
1 tsp soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves

Add and blend all ingredients. Spread in ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Cool.

3 oz cream cheese
1/2 cube soft butter
1 tsp vanilla

Cream together and add 2 cups powdered sugar. Spread on cool cake.

Tuesday, October 7, 2008

Tortellini Soup

1 lb mild italian sausage, brown and drained
1 c chopped onion
2 cloves garlic, crushed
1/2 green pepper, chopped
1/2 c water
5 c beef broth
1/2 c white grape juice
1 c sliced carrots
2 c crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
8 oz tomato sauce
2 cups tortellini noodles
3 Tbsp chopped parsley
fresh grated parmsean to sprinkle on top

In the same pan you cooked the sausage in, saute onion, garlic and green pepper. Add all but tortellini, parsley and cheese. Bring to boil, reduce heat to simmer 30 minutes. Stir in tortellini and simmer 30 more minutes. Serve with cheese and parmesean.

Strombolis - Again

Since this is a remake, click the following for the recipe

I used a different salami this time and I didn't like it as much. Let me know what changes you want from last time, if any.

Monday, September 22, 2008

Pepperoni Lasagna Roll-Ups

6 Lasagna Noodles
1 1/4 c ricotta cheese
1 tsp minced chives
1 tsp dried oregano
1 tsp dried basil
48 small slices of pepperoni (8 per roll)
6 slices of Swiss, cut into 3rds
2 c meatless spaghetti sauce
1/2 c shredded parmesan or mozzarella

Cook noodles according to box and drain. Combine ricotta and herbs. Spray baking dish with Pam and spread a little bit of sauce on the bottom. On your counter, lay out all the noodles. Scoop 1/4 of cheese mixture and drop on each noodle. Use a spatula to spread over noodle being careful not to get too close to edge. Top with pepperoni and cheese. Carefully roll up each noodle and place seam side down into baking dish. Cover with the rest of sauce. Cover and bake at 350 degrees for 20 - 25 minutes or until bubbling. Uncover, sprinkle with cheese and bake 5 more minutes.

Wednesday, September 17, 2008

Peaches & Crepes

Crepes are the old standby in my world of meals. This week, instead of the yummy Nutella, I decided to send peaches (which are in season) and this yummy butter sauce & whip cream for dessert, for a change. Next time, I'll send the Nutella!

Butter Sauce (to go over peaches):
1/2 C butter
1 C sugar
2 tsp flour
2 egg yolks
2/3 C evaporated milk
1 tsp vanilla
pecans (opt)

In small sauce pan, combine ingredients well, boil until thickened. (Watch closely, it will scorch).

Tuesday, September 9, 2008

Caribbean Tacos

This is another borrowed recipe from my friend Angie McReaken who found it on the Enlightened Homemaker's Blog. It feels healthy and is a bit distant from the original taco. I love the sweet of the mango, or in this case the peach, and the crunch of the cabbage. The lime adds an extra zing, also.

I cooked my chicken in the crockpot (another lesson Angie has taught me), drizzled with olive oil and some sea salt and fresh ground pepper. Put it on high for 3 -4 hours. The chicken comes out so moist and tender, and then I shred it with 2 forks, while it's hot. It shreds so fast!

Caribbean Tacos
4 Tbsp Honey
3 Tbsp Fresh Lime Juice
1 Tbsp Oil
2 tsp Chili Powder
1 - 1 1/2 lbs cooked & shredded chicken

Mix the honey, lime juice, oil and spices. Toss in the chicken.

I quadrupled this recipe for our dinner group and used 8 lbs of chicken. Next time, I might want to times the flavoring by 5.

I bought the fresh made tortillas from the Neighborhood Walmart on 193 and sent the following fixings:
Shredded green cabbage
Fresh cilantro
Sliced grape tomatoes
Shredded lettuce
Diced peaches (mango substitute)
Homemade Salsa (recipe to follow)

In the feedback, let me know if you had enough tortillas and the fillings (I counted and scooped the chicken but it didn't look like that much in the bag). What did you think of the peaches vs mango? Did your kids eat it? (my kids did, without some of the fillings and with the leftover cheese and sour cream from Jodi's meal yesterday). Are there any other fillings you wish I would have sent? And any suggestions for a side dish - I felt like all the fillings were sides, hence the sherbet.

"Chili's" Salsa
14.5 oz. Rotel* (mildest)
14.5 oz. Diced peeled tomatoes
1/4-1/2 c. Diced sweet onion
3/4 t. Garlic salt
1/4 to 1/2 t. Cumin
1/4 t. Sugar
Juice of 1/2 Lime Cilantro
3-4 Roma tomatoes diced

You can put it in your food processor for Chili's consistency or leave it chunky or do 1/2 & 1/2

The *Rotel is a can of tomatoes and chiles, I have never noticed this brand before, but there they were - in the tomato section, like they've always been there.

Wednesday, July 23, 2008

Peanut Butter Caramel Popcorn Brownies

I found this recipe from one of my favorite foody blogs, Picky Palate. Jenny revised a recipe she found. She cut hers before they were cooled and they looked even yummier and gooeyer! I had to make them.

Thank goodness it was Emi's birthday and I had an excuse - plus people to share it with. I doubled the brownies and put them in a cookie sheet/jelly roll pan. I didn't double anything else and it all fit on top of the larger pan of brownies.

Peanut Butter Caramel Popcorn Brownies
1 box brownie mix 9x13 size
3 Cups mini marshmallows
½ stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
½ Cup semi sweet chocolate chips

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. (I lined the baking dish with foil that I sprayed with cooking spray first)

2. During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.

3. In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted. Pour mixture over popcorn and stir until coated. Place over marshmallow layer. In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth. Pour into the corner of a ziplock baggie and snip one corner. Drizzle chocolate back and forth over brownies. Let cool completely before slicing into squares!!

Tuesday, May 27, 2008

Almond Bark Pops

1 bag of Corn Pops (not the cereal)
1 pkg Almond Bark, vanilla

Melt almond bark in microwave, as directed. Pour over and toss the corn pops. Spread out on parchment to dry. Melts in your mouth. Enjoy!

(Thanks Bonnie for the quick and yummy recipe!)

Tuesday, May 20, 2008

Homemade Oreos

1 devils food cake mix
2 eggs
¾ c shortening
Mix together and roll into small balls. Bake 350 for 9 – 10 minutes.

Remember you have to use two to make one cookie so you may want to double the batch.

4 oz cream cheese
1 cube butter
2 2/3 c powdered sugar

Blend until smooth. The filling will work for two batches of cookies if you don't spread it on too thick.

Best served with a tall, cold glass of milk

BBQ Chicken Salad with Cilantro Ranch Dressing

Thanks to Picky Palate for this recipe. I was determined to make the black bean hummus and was trying to think of something to go with it. First I was going to make taco salad and then I remembered that Jodi just made it a week ago. I was glad to find this recipe and after I began making it I remembered we just had BBQ Chicken Pizza on Friday. Sorry girls if I am duplicating too much.

3 Cups thinly sliced Green Leaf Lettuce

¼ Cup corn

¼ Cup black beans

8 grape tomatoes, halved

1 cooked grilled chicken breast

¼ Cup favorite BBQ Sauce

¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Black Bean Hummus

2 cans black beans, drained and rinsed
2 really, big spoonfuls Tahini
2 cloves garlic, minced
a couple of squeezes of a lime

Serve with tortilla chips.

Wednesday, May 14, 2008

Friday, May 9, 2008

Meat and Cheese Stromboli - from Rachel Ray

Don't let these babies intimidate you - they are SUPER easy. (Don't tell my dinner group. I want them to think I work harder than they do.)

1 tube refrigerated pizza dough
2 Tbsp corn meal

Preheat oven to 400 degrees. Lightly coat the counter with the cornmeal. Remove dough from container and roll out. Cut the thin rectangular dough into 4 equal pieces.

24 slices of pepperoni, big ones
8 slices of Genoa salami
6 slices of turkey pastrami
6 slices of provolone

Cover each piece of dough with 6 slices pepperoni (spread out, will overlap a little), 2 slices of Genoa salami, 1 slice of turkey pastrami, 1 and 1/2 slices of provolone. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end.

Extra virgin olive oil
2 Tbsp sesame seeds
2 tsp Italian seasoning blend
2 Tbsp grated parmigiano
1 tsp garlic powder
1 tsp crushed red pepper flakes (optional)

Brush rolls with EVOO then mix the remaining ingredients in a small cup; sprinkle and pat the mixture into the dough.

Bake until evenly golden, 12 to 14 minutes, then serve. If desired, serve with a tomato sauce, similar to spaghetti sauce.

For those who don't like the spicy kick, replace the salami and turkey pastrami for smoked turkey or another preferred meat.

For our dinner group I did not use red pepper flakes. Just a little makes it super spicy.

Monday, April 21, 2008

Sweet & Tender Pork Ribs

Boneless Pork Ribs
2 c brown sugar
3 Tbsp vinegar
1/4 tsp garlic salt
1 tsp liquid smoke
1/2 c ketchup
15 oz tomato sauce

Flour and brown ribs in hot shortening. Combine brown sugar, vinegar, garlic salt, liquid smoke, ketchup and tomato sauce in a sauce pan and bring to a boil. Place ribs in an aluminum 9 x 13 baking pan (for easy clean up) and pour sauce over ribs. Cover and bake 3 hours at 325 to 350 degrees.

C&C Cauliflower

1 pkg frozen cauliflower
3 Tbsp butter
3 Tbsp flour
Salt & pepper to taste
1/2 Milk

Cook cauliflower as directed. Drain most of the water. Using a potato masher, mash cauliflower to preferred consistancy. In a small fry pan, melt butter; add flour and cook to make a rue. Add to the pot with the cauliflower while over medium heat. Add milk. Stir to heat through and gets a little thicker. Add salt and pepper. Stir in desired amount of cheese; heat until melted. Serve.

You may want to add more rue and/or milk to your liking.

PS The first C stands for Creamy the second C stands for Cheesy

Hashbrown Quiche

3 c frozen potatoe hashbrowns, thawed or grated potatoes rinsed in a colander
1/3 c butter, melted

Press hashbrowns and take out moisture with a towel. Press into bottom of 9" pie plate. Drizzle butter over the top. Bake @ 425 for 25 minutes.

Sprinkle on:
1 c diced cooked ham or bacon bits or desired meat
1 c shredded cheese
green onions (optional)

3 eggs
1/2 c milk
1/2 tsp salt
1/4 tsp pepper

Pour over top. Bake @ 350 for 25 - 30 minutes or until a knife comes clean. Stand 10 minutes before serving. May serve with sour cream and picante.

Toffee Apple Dip

1 8 oz package cream cheese
1/2 c brown sugar
1 tsp vanilla
1/2 package Heath Toffee Chips

Beat cream cheese, sugar and vanilla together until fluffy. Stir in toffee chips by hand. Serve with sliced apples.

To keep pre-sliced apples from going brown, store them in pineapple juice.

Friday, April 18, 2008

Andes Mint Cookies

1 box Devils Food Cake Mix
1/2 c oil
2 eggs
30 Andes Mints

Mix together. Using a tablespoon, scoop out onto cookie sheet. Bake @ 350 for 10 minutes. Place Andes Mint on top until melted. Spread evenly. Cool. Makes 30 cookies.