I just wanted to say that alot of my recipes have the same ingredients, but to me cooking is taking a recipe and adding your own touches and tweaking it to your liking. My recipes are just a base and you can add or take away anything to make it your own. If you don't like an ingredient in the recipe, take it out or replace it and then its all yours!
My mom taught me that cooking is the best way to show someone you love them. Taking the time and effort to put into a meal or dish and sharing it with those you love says more than an item ever could!
So enjoy my recipes and remember that its about fun and making it your own!
Monday, June 30, 2008
Jacey's Green Chilli Patty Melts
I make all different kinds of these so they are very versatile!
Jacey's Green Chilli Patty Melts
1 lb ground beef
1 small can green chillis
1 clove of garlic, minced
1 TBS chopped onion
1 TBS chopped green bell pepper
salt, pepper, chilli powder, cumin
1 TBS Worcestershire
Sliced Cheese of your choice
Sliced bread. We use Sara Lee Honey White Whole Grain
Mix everything in a bowl and make patties really thin.
Cook on grill or griddle about 3 or 4 mins on each side until done.
Take patties off griddle and butter your bread on both sides, or you can brush with canola oil.
While the first side is toasting add your patty and cheese. Then place your buttered bread butter side up on top.
Cook like you would a grilled cheese until both sides are brown and crispy.
Jacey's Green Chilli Patty Melts
1 lb ground beef
1 small can green chillis
1 clove of garlic, minced
1 TBS chopped onion
1 TBS chopped green bell pepper
salt, pepper, chilli powder, cumin
1 TBS Worcestershire
Sliced Cheese of your choice
Sliced bread. We use Sara Lee Honey White Whole Grain
Mix everything in a bowl and make patties really thin.
Cook on grill or griddle about 3 or 4 mins on each side until done.
Take patties off griddle and butter your bread on both sides, or you can brush with canola oil.
While the first side is toasting add your patty and cheese. Then place your buttered bread butter side up on top.
Cook like you would a grilled cheese until both sides are brown and crispy.
Sunday, June 29, 2008
Peaches & Cream Teddy Bear Cookie Delight
So McKenna, our 4 year old is in love with the idea of dessert! One night when I made a big meal with a dessert at the end she just loved the idea. So every single night she has to have dessert. Of course I don't bake THAT often, so its usually jello, pudding, applesauce, fruit, etc. Anyway tonight she comes in and says "Mommy, I'm hungry for dessert" and I told her that we didn't have anything to eat for dessert. The she said "oh pickles!" a lovely phrase she has now taught my 2 year old as well. I felt bad so I started looking through my cabinets to find something to make at a moments notice. Tomorrow is grocery day so I knew there were slim pickins. But I did have dream whip and pudding left over from the Aloha cake and I started thinking, hmm parfaits. So I threw what I had together and here it is. Since its such a spur of the moment thing nothing is measured but its easy enough that you won't need to know. And the combinations are ENDLESS!
I needed them cold in a hurry so I put them in the freezer while we ate supper and then they were frosty and yummy!
Peaches & Cream Teddy Bear Cookie Delight
Small can of Peaches, I had fresh peaches but forgot, so you could use fresh instead
Small box of Vanilla pudding
1 envelope dream whip
2 cups milk for pudding
1/2 cup milk for dream whip
1/2 tsp vanilla for dream whip
Half of a box of teddy bears. Teddy grahms would work fine, I just didn't have any, I had some other kind of teddy bear cookies.
I put the dream whip, vanilla and milk in the kitchen aide and let her rip.
While that is working I started whisking my milk and pudding. When both are completed you start assmebling.
I used individual rammicans (I can't spell) but you could use small parfait glasses as well. This made 4.
Crumble a couple of the teddy bears in your hand and sprinkle on the bottom of container. Enough to cover. Spoon pudding over that and then layer 2 or 3 peaches on top. Spoon dream whip on top of that. Then the next layer is pudding. Then cover the top of the pudding with whole teddy bears. Then dream whip. And a peach on top for decoration.
Chill until ready to serve or being the impatient person I am, you could put them in the freezer and eat them after a few minutes!
I needed them cold in a hurry so I put them in the freezer while we ate supper and then they were frosty and yummy!
Peaches & Cream Teddy Bear Cookie Delight
Small can of Peaches, I had fresh peaches but forgot, so you could use fresh instead
Small box of Vanilla pudding
1 envelope dream whip
2 cups milk for pudding
1/2 cup milk for dream whip
1/2 tsp vanilla for dream whip
Half of a box of teddy bears. Teddy grahms would work fine, I just didn't have any, I had some other kind of teddy bear cookies.
I put the dream whip, vanilla and milk in the kitchen aide and let her rip.
While that is working I started whisking my milk and pudding. When both are completed you start assmebling.
I used individual rammicans (I can't spell) but you could use small parfait glasses as well. This made 4.
Crumble a couple of the teddy bears in your hand and sprinkle on the bottom of container. Enough to cover. Spoon pudding over that and then layer 2 or 3 peaches on top. Spoon dream whip on top of that. Then the next layer is pudding. Then cover the top of the pudding with whole teddy bears. Then dream whip. And a peach on top for decoration.
Chill until ready to serve or being the impatient person I am, you could put them in the freezer and eat them after a few minutes!
Spicy Chicken Enchiladas
I will post a pic tonight..
This is a very fast very easy super yummy dish. Perfect for a meal in 20 mins!
Since the chicken is cooked in the crockpot, all you have to do is shred, stuff tortillas, pour sauce and add cheese. Done!
Spicy Chicken Enchiladas
2 chicken breasts
Half of a medium sized jar of your favorite salsa, we use Pace Medium. I would say a cup or cup and a half
1 cup of chicken stock or water
salt, pepper, garlic
10 corn tortillas
canola oil
shredded cheddar, not sure on the exact amount, just buy a bag and use what you need 1 can of red enchilada sauce, or you can make your own like I do, I just dont have anything measured, its a throw in the pot kind of sauce so it would be hard to explain. The homemade version is just garlic, chilli powder, salt, pepper and tomato sauce and sometimes rotel just depending on my mood.
Place chicken in crock pot, season with seasonings of choice. Pour salsa over chicken and stock or water over that. Cook on low for 8 hours or so. Or on high for 4-6 hours.
Shred with chicken with two forks and spoon a little bit of the sauce on top to moisten.
Meanwhile heat up just enough canola oil to cover the bottom of a small skillet. Heat on low. Dip your corn tortillas one at a time in the hot oil and flip to coat both sides. Place on a paper towel lined plate and stack on top of each other. You just want to soften them not cook them.
Drizzle just a bit of the enchilada sauce on the bottom of your casserole dish. Just enough so that the enchiladas don't stick. Or you can use pam.
Take a tablespoon or a little more of the chicken mixture and place in your tortilla, sprinkle with a little bit of cheese. Roll up and place seam down in casserole one at a time.
After they are completed, pour about half of the can of enchilada sauce on top. Or more, depending on how you like it. Sprinkle with cheese and bake on 375 for 20 minutes until the cheese is bubbly. If you have extra chicken left like I do, then you can sprinkle it on top as well.
This is a very fast very easy super yummy dish. Perfect for a meal in 20 mins!
Since the chicken is cooked in the crockpot, all you have to do is shred, stuff tortillas, pour sauce and add cheese. Done!
Spicy Chicken Enchiladas
2 chicken breasts
Half of a medium sized jar of your favorite salsa, we use Pace Medium. I would say a cup or cup and a half
1 cup of chicken stock or water
salt, pepper, garlic
10 corn tortillas
canola oil
shredded cheddar, not sure on the exact amount, just buy a bag and use what you need 1 can of red enchilada sauce, or you can make your own like I do, I just dont have anything measured, its a throw in the pot kind of sauce so it would be hard to explain. The homemade version is just garlic, chilli powder, salt, pepper and tomato sauce and sometimes rotel just depending on my mood.
Place chicken in crock pot, season with seasonings of choice. Pour salsa over chicken and stock or water over that. Cook on low for 8 hours or so. Or on high for 4-6 hours.
Shred with chicken with two forks and spoon a little bit of the sauce on top to moisten.
Meanwhile heat up just enough canola oil to cover the bottom of a small skillet. Heat on low. Dip your corn tortillas one at a time in the hot oil and flip to coat both sides. Place on a paper towel lined plate and stack on top of each other. You just want to soften them not cook them.
Drizzle just a bit of the enchilada sauce on the bottom of your casserole dish. Just enough so that the enchiladas don't stick. Or you can use pam.
Take a tablespoon or a little more of the chicken mixture and place in your tortilla, sprinkle with a little bit of cheese. Roll up and place seam down in casserole one at a time.
After they are completed, pour about half of the can of enchilada sauce on top. Or more, depending on how you like it. Sprinkle with cheese and bake on 375 for 20 minutes until the cheese is bubbly. If you have extra chicken left like I do, then you can sprinkle it on top as well.
Finally, some pics from the Cinnamon Toast Blinis
Here are some pics finally. I'm too lazy to go back and replace the pic from the post and add these. So they get a new post lol!
I served this with a simply dressed fresh green grape and plum salad. I drizzled a bit of lemon juice on them and toss in dream whip.
Also a side of brown sugar bacon and we had a great breakfast.
I served this with a simply dressed fresh green grape and plum salad. I drizzled a bit of lemon juice on them and toss in dream whip.
Also a side of brown sugar bacon and we had a great breakfast.
Porcupine Meatballs
First of all let me say a huge thank you to my Kristin for this wonderful recipe. I will think of her every time that I make these. Thank you for sharing such a special recipe with me! I added a few of my own touches and they were great. My family loves it and it is now going to be a staple in my monthly menu. Kyle is usually leary of anything that I try out new, for good reason! I usually mess it up somehow, so I didn't know if these would turn out the way I wanted or not. But after one bite, he loved them!! The girls ate until they were sick. They were moist and juicy and soaked up the sauce and were just wonderful. I will be making them for the next party I go to!!
Porcupine Meatballs
Combine:
1/2 c long grain rice (not cooked), all I had was the boil in a bag kind since we don't eat a lot of rice, so I just cut it open and measured out half of a cup
1/2 c water
1/3 c chopped onion
1/3 c green bell pepper
1 tsp salt
1 tsp pepper
2 dashes of Worcestershire, probably about a table spoon, you my measuring!
Sprinkle of chilli powder
1 minced clove of garlic
1 lb ground meat, I used sirloin
Brown meatballs in a skillet and cover.
Sauce(this is the exact recipe for my homemade sloppy joes as well!)
1 can tomato sauce
1 c water
2 TBS brown sugar
1 TBS vinegar
1 tbs Worcestershire
Cover meatballs with sauce and simmer 30 mins or so. I'm not sure of the exact time, but I brought it to a bubble, turned it to low and put a lid on it. When the sauce is thickened and soaked into the meatballs its ready.
Porcupine Meatballs
Combine:
1/2 c long grain rice (not cooked), all I had was the boil in a bag kind since we don't eat a lot of rice, so I just cut it open and measured out half of a cup
1/2 c water
1/3 c chopped onion
1/3 c green bell pepper
1 tsp salt
1 tsp pepper
2 dashes of Worcestershire, probably about a table spoon, you my measuring!
Sprinkle of chilli powder
1 minced clove of garlic
1 lb ground meat, I used sirloin
Brown meatballs in a skillet and cover.
Sauce(this is the exact recipe for my homemade sloppy joes as well!)
1 can tomato sauce
1 c water
2 TBS brown sugar
1 TBS vinegar
1 tbs Worcestershire
Cover meatballs with sauce and simmer 30 mins or so. I'm not sure of the exact time, but I brought it to a bubble, turned it to low and put a lid on it. When the sauce is thickened and soaked into the meatballs its ready.
Tuesday, June 24, 2008
Beef & Tater Stroganoff
My family can't get enough of this. But shhhh don't tell Kyle there is sour cream in it or he might not eat it!!
Beef & Tater Stroganoff
1 lb ground sirloin
3-4 small to medium russet potatoes, sliced very thin like au gratin potatoes
1/4 small onion cut into thin strips
1 clove garlic, minced
2 packages brown gravy mix
2 cups water
1/2 cup sour cream
Start browning your grown sirlion seasoned how you like. I season mine with seasoned salt, pepper, cumin and chilli powder. When your meat is almost browned toss in your onions and garlic.
In a pot bring potatoes to a boil and boil just until fork tender. Drain and add to beef mixture.
In seperate bowl add your 2 packages of brown gravy mix to 2 cups of water and whisk until there are no lumps. Pour into pan with beef & potatoes.
Simmer until bubbly and and almost thickened. Stir in your sour cream at the end before serving.
Beef & Tater Stroganoff
1 lb ground sirloin
3-4 small to medium russet potatoes, sliced very thin like au gratin potatoes
1/4 small onion cut into thin strips
1 clove garlic, minced
2 packages brown gravy mix
2 cups water
1/2 cup sour cream
Start browning your grown sirlion seasoned how you like. I season mine with seasoned salt, pepper, cumin and chilli powder. When your meat is almost browned toss in your onions and garlic.
In a pot bring potatoes to a boil and boil just until fork tender. Drain and add to beef mixture.
In seperate bowl add your 2 packages of brown gravy mix to 2 cups of water and whisk until there are no lumps. Pour into pan with beef & potatoes.
Simmer until bubbly and and almost thickened. Stir in your sour cream at the end before serving.
Monday, June 23, 2008
Cheesy Chicken & Rice Bake
This is a great dish served with a side of broccoli and it is a complete meal! You could easily toss your brocolli into the bowl with the casserole ingredients.
Cheesy Chicken & Rice Bake
1 pkg boil in a bag rice ( or one cup of cooked rice )
2 cups cubed cooked chicken, I took 2 chicken breasts and seasoned with salt, pepper, garlic and chilli powder and sauteed in oil until cooked.
1 can cheddar cheese soup
1 cup milk
Salt & Pepper to taste
1 sleeve of crushed ritz crackers
Boil your rice and while that is boiling, in a bowl combine the soup, milk, salt and pepper until smooth. Toss in chicken and cooked rice.
Sprinkle with cracker crumbs.
Bake for 30 mins at 350.
Cheesy Chicken & Rice Bake
1 pkg boil in a bag rice ( or one cup of cooked rice )
2 cups cubed cooked chicken, I took 2 chicken breasts and seasoned with salt, pepper, garlic and chilli powder and sauteed in oil until cooked.
1 can cheddar cheese soup
1 cup milk
Salt & Pepper to taste
1 sleeve of crushed ritz crackers
Boil your rice and while that is boiling, in a bowl combine the soup, milk, salt and pepper until smooth. Toss in chicken and cooked rice.
Sprinkle with cracker crumbs.
Bake for 30 mins at 350.
Cinnamon Toast Blini Bites
Kyle's granny made these for our annual christmas party and they were soo good, and I found them on the Kraft Foods website. I didn't take a pic because I forgot but here is the stock pic from kraft. These are great for a saturday morning or to take to a party. They are great the next day too!!
Cinnamon Toast Blini Bites
1pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar, divided
1/4 tsp. vanilla
1 egg yolk
1 tsp. ground cinnamon
12 slices white bread, crusts removed
3 Tbsp. butter or margarine, melted
PREHEAT oven to 400°F. Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside.
FLATTEN each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded Tbsp. cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
PLACE each piece, seam side down, on baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve immediately.
Cinnamon Toast Blini Bites
1pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar, divided
1/4 tsp. vanilla
1 egg yolk
1 tsp. ground cinnamon
12 slices white bread, crusts removed
3 Tbsp. butter or margarine, melted
PREHEAT oven to 400°F. Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside.
FLATTEN each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded Tbsp. cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
PLACE each piece, seam side down, on baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve immediately.
CocoFlake Crunch Bars
These are so good and the kids LOVE THEM!
This isnt a very good pic because I took it with my phone, but you get the idea. Something this simple doesnt need a pic!
CocoFlake Crunch Bars
1 1/4 cup sugar
1 1/4 cup white Karo
6 oz Crunchy Peanut Butter
6 oz Creamy Peanut Butter
1/2 tsp vanilla
6 cups Special K
2 cups toasted coconut
In large saucepan, dissolve sugar and karo until sugar is no longer grainy.
Add peanut butter and mix well.
Take off heat and add vanilla and cereal.
Mix until coated and put onto greased cookie sheet.
Sprinkle with toasted coconut and when cooled cut into squares.
A GREAT variation to this is to use the Special K chocolatey suprise and it is really good. The chips of chocolate add a great crunch.
I have also used a cup or two of heath bar toffee bits stirred in as well.
This isnt a very good pic because I took it with my phone, but you get the idea. Something this simple doesnt need a pic!
CocoFlake Crunch Bars
1 1/4 cup sugar
1 1/4 cup white Karo
6 oz Crunchy Peanut Butter
6 oz Creamy Peanut Butter
1/2 tsp vanilla
6 cups Special K
2 cups toasted coconut
In large saucepan, dissolve sugar and karo until sugar is no longer grainy.
Add peanut butter and mix well.
Take off heat and add vanilla and cereal.
Mix until coated and put onto greased cookie sheet.
Sprinkle with toasted coconut and when cooled cut into squares.
A GREAT variation to this is to use the Special K chocolatey suprise and it is really good. The chips of chocolate add a great crunch.
I have also used a cup or two of heath bar toffee bits stirred in as well.
Aloha Cake
This is one of the moistest, most flavorful, cool, creamy cakes ever! Very summery and tropical. Not to mention easy!
Aloha Cake
1 yellow cake mix
1 1/4 cups cold milk
1 pkg instant vanilla pudding mix, small box
1 can crushed pineapple, drained, 10 oz
1 envelope Dream whip
1 3 oz package of lite cream cheese
1/4 cup sugar
1/2 tsp vanilla
2 cups toasted coconut
Prepare and bake yellow cake mix in buttered and sugared 9x13 pan. I used Pam butter spray and sprinkled about a tsp or 2 of sugar to coat. Cool.
In a bowl, whisk your milk and pudding. Stir in pineapple. Spread over cake. Sprinkle half of toasted coconut on top.
Prepare dream whip according to box. Set aside.
In mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Beat in 1 cup dream whip.
Spread over pudding.
Fold in remaining dream whip.
Spread over pudding/pineapple layer.
Sprinkle with toasted coconut.
Cover and refrigerate for an hour or two until cool. Just gets better the longer it sits.
Aloha Cake
1 yellow cake mix
1 1/4 cups cold milk
1 pkg instant vanilla pudding mix, small box
1 can crushed pineapple, drained, 10 oz
1 envelope Dream whip
1 3 oz package of lite cream cheese
1/4 cup sugar
1/2 tsp vanilla
2 cups toasted coconut
Prepare and bake yellow cake mix in buttered and sugared 9x13 pan. I used Pam butter spray and sprinkled about a tsp or 2 of sugar to coat. Cool.
In a bowl, whisk your milk and pudding. Stir in pineapple. Spread over cake. Sprinkle half of toasted coconut on top.
Prepare dream whip according to box. Set aside.
In mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Beat in 1 cup dream whip.
Spread over pudding.
Fold in remaining dream whip.
Spread over pudding/pineapple layer.
Sprinkle with toasted coconut.
Cover and refrigerate for an hour or two until cool. Just gets better the longer it sits.
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