Monday, August 27, 2007

Linky Love

I ran across some yummy sounding recipes and thought I would link them here for all of you. I hope they are as good as they sound. I am making the lasagne tomorrow. It looks so simple.

Pioneer Woman's Lasagne...I probably won't cook my noodles because I will prepare it in the morning and bake at night. I like her picture by picture recipe format.

A Chelsea Morning's Breakfast Burritos...I probably wouldn't make as many as she does, but she says they freeze great. So why not? They sound yummy!

Mexican Bubble Pizza (a Sonja recommended try). I can't wait to try this. She says her boys eat it up.

Shrimp & Yellow Rice

This recipe was handed down to me by my Grandmother Gen.

10 oz. Yellow Mahatma Rice
1 small onion
1 green pepper
2 lbs. shrimp (peeled and deveined)
1 can chopped (or diced) tomatoes
1 tsp. salt
½ c. olive oil (mom cuts down to ¼ c.)
2 cloves garlic, minced

Cook rice separately. Heat olive oil, sauté vegetables. Add raw shrimp, cook until shrimp are pink (it doesn't take long). Add tomatoes. Combine with rice. Bake at 350-degrees for 15 to 20 minutes.

Tuesday, August 21, 2007

Chicken Roll-Ups

This is from my great friend, MK. I am making it for dinner right now.

2-3 chicken breasts
1 small can of sour cream (I forgot the sour cream today and you could not tell a difference in the taste)
2 cans of cream of chicken soup-I like 1 can of cream of chicken and one can of cream of celery
2 cans of croissant rolls

Boil 2-3 chicken breasts; save broth

Shred chicken in a mixing bowl and add almost an entire jar of sour cream and one can of Cream of chicken or celery soup. Mix well and add salt and pepper to taste.

In a 9x13 dish (sprayed with Pam), put a spoonful of the chicken mixture in the middle of a croissant and roll it up. Place the rolled up croissants in the dish side by side until the dish is filled.

Mix the other can of soup with some chicken broth to make a thin gravy. Pour the gravy on top of the rolls and then bake at 350 until golden brown. Usually 30-45 minutes.

Serve with salad or veggies.

This is a huge favorite at our house. If I remember, I will take a picture of it once it is done.

Wednesday, August 15, 2007

No Fail Roast

Hi, everyone. I'm so excited to be a part of an actual cooking blog! My husband would laugh his head off, but nevertheless here I am!

I'm sharing this recipe for no-fail roast. It's a great Sunday dinner, weeknight dinner, or even a "company meal".

Chuck Roast (this cut of meat is pretty cheap, and really is the best one to use for this recipe)
5 beef bouillon cubes
1 - 22 oz. b*er (we use C*ors)

Spread cubes on bottom of crockpot (I have the oval kind, rather than the tall round version). Place roast on top. Pour b*er over. Cover & cook on low for 8 hours.


If you want to jazz it up, you can cut slits in the top of the roast & insert 1 garlic clove into each slit (even though I'm a garlic lover, I didn't care for it in this recipe)

Around hour 5-6, you can add onions & mushrooms if you'd like.

We use the gravy to pour over homemade mashed potatoes. Yummo!

And I promise, you can feed it to your kids...the alc*hol burns off.



(I'm using * so that no one googles those words & finds our blog.)

Welcome Melissa

Hey y'all, please welcome Melissa from Breath of Life Ministries to our foodie blog.

We are so glad you could join us, Melissa!

Friday, August 10, 2007

EASY Peanut Butter Cookies

Hey Guys,

I saw this recipe by Paula Deen on the Food Network awhile back and was really excited because I LOVE Peanut Butter cookies!! I don't make them often because they take more time than I usually have. But these are delightfully easy! FOUR ingredients is all you need...that is my kind of recipe! Hope you enjoy these as much as I did!

Magical Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

The original recipe that she made was actually Peanut Butter and Jelly Ice Cream Sandwiches. I just used the cookie recipe because it looked so simple, but if you are feeling a little more decadent you can go here for the entire recipe!

Sunday, August 5, 2007

Tried and True

This past week I made Janelle's chicken soup and Shelley's skillet burrito and I have two words for you....uh huh! They were both so good and and the cool thing is, my kids LOVED both. Boy1 usually complains about beans/mexican meals but he ate it, loved it and even told us the beans were good. Now that is HUGE for him.

I am really enjoying this little recipe blog and I am so thankful for your friendship and participation to this.

Here's to great food and even better friends!

Thursday, August 2, 2007

Deep Dish Taco Pizza

We had this for dinner tonight, and it was a big hit! Another Super Fast Supper thanks to Cooking Light!

1 lb ground round
1/2 cup chopped onion
1 can (15 oz.) diced tomatoes (milder) OR diced tomatoes with green chile's (spicier)
1 tsp. Mexican seasoning
1 (10 oz.) can refrigerated pizza crust dough
cooking spray
1 cup shredded mozzarella, or cheddar cheese (I mixed them.)
Salsa (optional)
Sour Cream (optional)

Preheat oven to 475*
Cook beef and onion in a large nonstick skillet over medium high hear until beef is browned, stirring to crumble. Drain well, return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium high heat for one minute. Set aside. Unroll pizza dough, press into bottom and half way up sides of a 13 x 9 baking dish coated with cooking spray. Spoon beef mixture over dough. Bake at 425* for 12 minutes. Top with cheese and bake for 5 more minutes. Let stand 5 minutes before slicing. Serve warm, top with salsa and/or sour cream if desired. Makes 6 servings, 7 WW points per serving.