November 23, 2013
November 22, 2013
November 21, 2013
November 20, 2013
November 19, 2013
Pan Roasted Corn
• 3 cups fresh cut corn (You can also use canned corn)
• 1/2 medium red onion, chopped
• 2 garlic cloves, minced
• 2 T. butter
• 1/2 t. dried parsley
• 1/4 t. ground red pepper (I used 1/2 t. and it was spicy!)
• 1 t. iodized sea salt
• 2-3 twists fresh cracked black pepper
Melt butter in frying pan or electric skillet over medium high heat. Add corn, onion and garlic and saute. Add parsley, red pepper, salt and cracked black pepper. Continue to saute until the pan is dry and browning. The mixture will appear slightly caramelized.
Remove from heat.
November 18, 2013
November 17, 2013
November 16, 2013
November 15, 2013
Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat
1 can (4 ozs.) mushroom stems and pieces, drained
Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.
Notes from Flybaby D: This reciepe makes up alot of sauce so serve rice or noodles and pour some of the sauce on top. I also throw a loaf in the bread machine. My DD10 loves this with steamed brocolli and a tossed salad. This also freezes well!
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat
1 can (4 ozs.) mushroom stems and pieces, drained
Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.
Notes from Flybaby D: This reciepe makes up alot of sauce so serve rice or noodles and pour some of the sauce on top. I also throw a loaf in the bread machine. My DD10 loves this with steamed brocolli and a tossed salad. This also freezes well!
November 14, 2013
November 13, 2013
November 12, 2013
November 11, 2013
Sugar Cookies
(easy no-roll) Makes 4 dozen.
Ingredients:
2 cups flour ½ tsp. baking soda
1 cup granulated sugar 1 large egg
1 tsp. vanilla extract ½ tsp. cream of tartar
*Assorted color sugars.
Directions: (1) Pre-heat oven to 400F. (2) In a large bowl of electric mixer, at medium speed, cream butter with sugar and egg until very light and fluffy. (3) Sift flour with salt, baking soda and cream of tartar right into the bowl. Beat at low speed until well combined: beat in vanilla. (4) Drop by rounded teaspoon onto un-greased cookie sheet. Dip bottom of glass in sugar and press cookies to flatten slightly. (5) Bake 8 to 10 minutes, until golden. Cool on wire rack.
November 10, 2013
November 9, 2013
November 8, 2013
November 7, 2013
November 6, 2013
November 5, 2013
November 4, 2013
November 3, 2013
November 2, 2013
November 1, 2013
October 30, 2013
October 29, 2013
October 28, 2013
October 27, 2013
October 26, 2013
October 25, 2013
October 24, 2013
October 23, 2013
October 22, 2013
October 21, 2013
October 20, 2013
October 19, 2013
October 18, 2013
creamy Italian Pasta Salad:
Here is the recipe for the creamy Italian Pasta Salad:
1 LB Penne Pasta- cooked and drained
3 large chicken breasts shredded (I like to use a rotisserie chicken)
1/2 Cup Italian dressing
2 1/2 Cups of mayonnaise (I use Helmans)
1/2 Cup of sour cream
1/2 Cup finely diced onions
1 Cup diced tomatoes or cherry tomatoes cut in half
1 1/2 Cups of shredded Parmesan or Romano cheese
1 Tablespoon dill weed
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons fresh or dried parsley
After draining the cooked pasta, rinse with cold water until the pasta is cooled. Pat the water off of the pasta with paper towels and toss the Italian dressing with the pasta in a large mixing bowl.
Next, add the mayonnaise and the sour cream to the pasta and toss well. Next, add the dill, salt, pepper and parsley and mix well. After adding the seasonings, add the chicken, onions and cheese (save some cheese to sprinkle on the top) and mix thoroughly. Lastly, add the tomatoes and gently fold them into the salad until they are lightly coated with the creamy mix.
Chill for at least 2 hours before serving.
1 LB Penne Pasta- cooked and drained
3 large chicken breasts shredded (I like to use a rotisserie chicken)
1/2 Cup Italian dressing
2 1/2 Cups of mayonnaise (I use Helmans)
1/2 Cup of sour cream
1/2 Cup finely diced onions
1 Cup diced tomatoes or cherry tomatoes cut in half
1 1/2 Cups of shredded Parmesan or Romano cheese
1 Tablespoon dill weed
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons fresh or dried parsley
After draining the cooked pasta, rinse with cold water until the pasta is cooled. Pat the water off of the pasta with paper towels and toss the Italian dressing with the pasta in a large mixing bowl.
Next, add the mayonnaise and the sour cream to the pasta and toss well. Next, add the dill, salt, pepper and parsley and mix well. After adding the seasonings, add the chicken, onions and cheese (save some cheese to sprinkle on the top) and mix thoroughly. Lastly, add the tomatoes and gently fold them into the salad until they are lightly coated with the creamy mix.
Chill for at least 2 hours before serving.
October 17, 2013
October 16, 2013
Red Velvet Brownie with White chocolate icing
Red Velvet Brownie with White chocolate icing
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:
1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:
1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
Got any leftover pumpkins?
The Halloween rush is over... Got any leftover pumpkins? How about some ideas for what to do with them instead of throwing them away? Let's start with the seeds...
Microwave Pumpkin Seeds
When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.
Storing Pumpkin Seeds ~ If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air tight container. When refrigerated, expect the seeds to last for one to two months at peak freshness.
Pepitas
Ingredients:
- Pumpkin or squash seeds
- Olive or canola oil
- Salt
- Chili powder, garlic powder or other seasoning (optional)
Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning. Spread on a baking sheet and bake 30 - 40 minutes at 350, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
Serve as a snack or add to salad or soup for added crunch.
enjoy!!
Happy Birthday!!! Hearts and Bricks!!
This is a set of cards from a card swap that I was in. Aren't they cute.
We are talking about starting a new group up in November. Let me know if you want more information or want to be one of the lucky ones in the group!!
We are talking about starting a new group up in November. Let me know if you want more information or want to be one of the lucky ones in the group!!
October 15, 2013
October 14, 2013
October 13, 2013
Subscribe to:
Posts (Atom)