Sunday, January 30, 2011

Roasted Rosemary Red Potatoes

You'll notice by the picture that my potatoes aren't red.  I had some baby yukon golds on hand, so I used those instead.  They were delicious, but they can get a little mushy. (Hence the reason they make such good mashed potatoes)  The red new potatoes will hold their shape much better, but either way is yummy!

Roasted Rosemary Red Potatoes

2 lbs. new potatoes, quartered into wedges
1 tsp. dried rosemary, crushed
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. olive oil
1/3 c. grated Parmesan cheese

1.  Line a baking pan with foil.  Place potatoes in the pan. Sprinkle with rosemary, seasoned salt, garlic powder, and pepper.  Drizzle with oil.  Toss gently to coat.
2.  Bake, uncovered, in a 400 degree oven for 30 minutes, stirring halfway through baking.
3.  Remove from oven and sprinkle with Parmesan cheese.  Return to oven for another 5-8 minutes or until cheese begins to turn golden brown.

source:  Better Homes & Gardens


Like chili, every household has it's own meatloaf recipe.  Except mine.  My dad was not terribly fond of meatloaf, so I can't remember having it once in my childhood.  In fact the first time I remember eating it was in a college dorm cafeteria.  The first time I made it was in the first year of my marriage.  I overcooked it, however, and the ketchup on the top was scorched black.  When I tried to apologize for it to my new husband he told me, "That's okay, I like it this way."  I proceeded to burn it for a couple more years until our newlywed phase had ended and he finally told me was just being polite before and that it would be okay with him if I did not burn the meatloaf.

One way to keep from burning it is do it in the slow cooker.  It doesn't get quite as crispy on the outside, but it holds together well and cooks through without burning. 


1 lb. ground beef
1 egg
1/2 c. quick cooking oats
1/2 pkg. dry onion soup mix
1/4 c + 1 Tbsp. ketchup

1.  Combine ingredients, reserving 1 Tbsp. ketchup, in a large bowl.  Mix together with hands.
2.  Place into a loaf pan.  Top with remaining 1 Tbsp. ketchup
3.  Bake at 400 for 35-35 minutes.

For the slow cooker:
2. Shape into a loaf.  Place into crock pot.  Top with remaining ketchup.
3.  Cover and cook on high 4-6 hours or low 8-10 hours.

*When making it in the slow cooker, especially for Sunday dinner, I like to wash and pierce potatoes, wrap them in foil, and place them around and on top of the meatloaf.  Your meat and potatoes will be done at the same time with minimal preparation.

source:  James B.

Saturday, January 29, 2011

Chicken Alfredo Pot Pie

This recipe came out of one of those Betty Crocker magazines that you often see at the checkout of a grocery store.  My sister-in-law had one at her house when we babysat for her older children while she was having a baby, and I copied it from there. So, this recipe is always a reminder of her family, even though I'm pretty sure she never made it!

Chicken Alfredo Pot Pie

1  can refrigerated breadstick dough  
1  jar Alfredo sauce  
1/3 c. milk  
1 bag frozen broccoli carrots cauliflower mix, thawed and drained  
2 c.cut-up cooked chicken  
2 Tbsp. grated parmesan cheese  
1 tsp. Italian seasoning  

1.  Heat oven to 375 degrees. Unroll breadstick dough; separate at 
perforations to form 12 strips and set aside. (They will twist better if they aren't too cold) 
2.  Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan.   Heat to boiling, stirring occasionally. 
3.  Spoon into 9x13 pan.
4.  Twist each dough strip; arrange crosswise over hot chicken mixture,  gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.  
5.  Bake uncovered 20 to 30 minutes or until breadsticks are deep golden 

source:  Betty Crocker Magazine

Wednesday, January 26, 2011

Mexican Chili Lasagna

This is my favorite way to use up leftover chili. Anything with lots of monterrey jack cheese is good in my book.  

Be sure not to skip the step about cooking the tortillas.  Otherwise they will become very mushy.

Mexican Chili Lasagna

5 8-in. flour tortillas
1 1/2 c. frozen corn, defrosted
1 c. black beans, drained and rinsed
2 c. leftover chili
2-3 c. shredded white cheddar or Monterrey Jack cheese
1/2 c. cilantro leaves, chopped 
1.  In a small skillet, toast each tortilla over med-high heat until slightly scorched on one side, then flip and do the second side.
2.  Combine black beans and corn in a small bowl.
3.  In a 8x8 baking dish or 2 qt casserole dish, place 2 of the toasted tortillas in the bottom.  Then layer with 1/3 of the corn/bean mixture, 1/3 of the chili, and sprinkle with cheese. Continue layering, this time with 1 tortilla followed by the corn/beans, chili and cheese 2 more times until you top with a single tortilla.  Sprinkle with remaining cheese.
4.  Bake at 350 degrees for 20 minutes or until hot and bubbly.
5.  Garnish with chopped cilantro and serve.

source:  Rachel Ray

Tuesday, January 25, 2011

Chili 5-Way

I don't know about you, but I can't make a small pot of chili.  So unless I'm feeding a large group there will invariably  be leftovers.  One way of using it up is recreating this dish from Steak n' Shake. I never eat it with the chopped onions, so I should probably call it Chili 4-way.

Chili 5-Way

1 lb. spaghetti
3 c. prepared chili
1/2 c. ketchup
2 Tbsp. Worcestershire sauce
2 c. colby/jack cheese (cheddar will work well too)
1 onion, chopped
grated Parmesan or Romano cheese
oyster crackers or crumbled saltines

1.  Prepare spaghetti according to package directions.  Drain.
2.  Combine ketchup and worchestershire sauce.  This makes the chili sauce.
3.  To prepare each serving, top spaghetti with 1/2-3/4 c. chili, drizzle chili sauce around chili.  Top with shredded cheese, onions, crackers and Parmesan cheese,  Serve.

source:  Steak n' Shake

Friday, January 21, 2011


There are as many chili recipes out there as there are people.  Within my own family, this basic recipe has evolved to be different in each of my siblings' households.  Any way you make it, it's a great recipe for a cold day.

The Chili-O seasoning is key to my family's recipe, but when I run short I just use chili powder, garlic powder, cumin, and paprika.
The beans may be light or dark kidney beans, red beans, or chili beans.  I usually like to mix it up with a can or two of chili beans mixed with kidney beans.  The chili ready tomatoes add the most flavor, but regular diced tomatoes will work as well. 


1 1/2 lbs. ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cans chili-ready tomatoes
3 cans beans
2 pkgs. Chili-O seasoning
salt & pepper

1.  In skillet, cook ground beef until lightly browned.  Season with salt & pepper.
2.  Add onion and green pepper and cook for a few minutes until tender.
3.  Put meat/onion/pepper mixture in the slow cooker.  Add canned tomatoes and beans (Do not drain tomatoes.)
4.  Stir in Chili-O seasoning.
5.  Cook in slow cooker on low for 3-4 hours or on high 6-8 hours.
6.  Serve with Fritos, shredded cheddar and sour cream.

source:  Emily B.

Thursday, January 20, 2011

Cheesy Enchilada Soup

This recipe is supposedly a copy of a recipe from Chili's.  I don't know, I've never tried their enchilada soup, but this one was goooooood.

You could easily use leftover cooked chicken in this recipe if you like, just omit steps 1-3.  This soup gets really thick as it sits, so you may want to add a little extra water or stock to thin it if you have leftovers the next day. 

If any of my local friends don't want to buy the "masa harina" for this recipe you can get some from me.  I have way more than I'm going to use any time soon.

Cheesy Enchilada Soup

1Tbsp. vegetable oil
1 lb chicken breast fillets ( approx. 3 fillets)
1/2 c.up diced onions
1 garlic cloves, pressed, to taste
4 c. chicken broth
1 c. masa harina
3 c. water
1 can. enchilada sauce  (10 oz.)
16 oz. Velveeta cheese
1 tsp salt
1 tsp. chili powder
1/2 tsp. cumin

1.  Heat oil over med. heat in a large pot. 
2. Add chicken breasts and brown for 4-5 minutes per side. 
3.  Set chicken aside, and shred to bite size pieces when it cools slightly.4.  Add onions and garlic to oil and sauté over medium heat for about 2 minutes
5.  Add chicken broth.
6.  Combine masa harina with 2 cups of water in a bowl and whisk until blended.  Add masa mixture to pot..
7.  Add remaining 1 c. water, enchilada sauce, cheese and spices to pot and heat through until cheese is melted and ingredients are well combined. 
8.  Add chicken. 
9. Reduce heat and simmer soup for 15 minutes or until thick. 
10.  Serve garnished with crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo

2 med.tomatoes, diced  
1/2 c.diced onion 
1 chopped fresh jalapeno pepper, seeded and de-ribbed  
2 tsp. finely minced cilantro 
1 pinch salt 

Toss ingredients together.

source:  Jennifer E.

Monday, January 17, 2011

Stuffed French Toast

This is too decadent to serve for breakfast.  Brunch, perhaps. 

You can make several versions with this basic recipe. Some of my family's favorites include banana & peanut butter, cream cheese & apricot (or strawberry), and Nutella.  Actually, the Nutella version is so good that the first time I had it I burst into a fit of giggles after tasting it. 

Stuffed French Toast

1 loaf french bread
4 eggs
1 c. milk
1 tsp. sugar
1 tsp. vanilla
1/4 tsp. salt

1.  Slice the french bread on the diagonal about 1/2-3/4 in thick.
 2.  Spread 2 slices with your fillings and sandwich together. (If using cream cheese, spread on thickly, because it will melt a bit into the bread.)
apricot jam and cream cheese
 3. Lightly beat eggs, add in milk, sugar, vanilla, and salt.
4.  Dip sandwiches in egg mixture and place on prepared griddle. 
 5.  Cook until lightly browned on each side.  Serve sprinkled with powdered sugar.

source:  none

Sunday, January 16, 2011

Quick Pizza Dough

Last night was pizza night and movie night in our house.  My kids love helping to make the crust, shred the cheese, and put on the toppings.

This is a good, quick, basic crust.  I prefer to make it in the food processor, but you can also make it by hand if you wish.

Quick Pizza Dough

2-2 1/4 c. all-purpose flour
1 package (2 1/4) tsp. fast acting yeast
2/3 c. hot water
1/2 tsp. sugar
 2 Tbsp olive oil
1/2 tsp. salt.

For the food processor:
1.  Combine 3/4 c. flour, yeast and sugar in processor.  With motor running, add hot water then turn the motor off.
2.  Add oil, 1 1/4 c. flour and salt.  Process until it forms a ball. If it is too wet, add a tsp. more water at a time, or if it is too dry do the same with the flour.
3.  Process for 15 seconds more.

By hand:
1.  Whisk together 3/4 c. flour, yeast, sugar, and hot water.
2.  Stir in oil, 1 1/4 c. flour, and salt and blend until it forms dough.
3.  Knead on floured surface, incorporating the last 1/4 c. flour as necessary to prevent sticking.  Continue to knead for 5-10 minutes until elastic and smooth.

5.  Put dough in an oiled bowl and turn to coat.  Cover and let rise in a warm place for 30 minutes.*
6.  Punch down and roll out onto pizza pan.
7.  Prepare and bake as you would any pizza. **

*You may use the dough without letting it rise first if you are really in a hurry, but the rising improves the flavor.
**I like to pre-bake mine at 400 degrees for a few minutes before adding the toppings.


Saturday, January 15, 2011

Smothered Chicken

This is a great meal to make for a date.  It's easy and quick, particularly if your vegetables are already chopped, but it looks (and tastes) like something you might get from Chili's on a night out.  So why not make it a night in?

Smothered Chicken 
1-1¼ lb. chicken breast pieces 
1 tsp. dried oregano 
½ tsp. salt 
½ tsp. garlic powder 
¼ tsp. pepper 
¼ tsp. cayenne pepper 
1 T. butter or margarine 
1 med. bell pepper (thinly sliced) 
1 med. red bell pepper (thinly sliced)
1 med. onion (thinly sliced) 
1 can sliced mushrooms (4 oz.) 
½ c. shredded cheddar cheese 
½ c. shredded mozzarella cheese 
1.  Combine spices.  Sprinkle both sides of chicken with the spice mixture.  Cook in a nonstick skillet (prepared with cooking spray) on a medium heat for 8 to 10 minutes, turning once.  Remove from skillet and keep warm.  
2.  Melt butter in skillet over med. heat.  Cook bell pepper and onion about 5 min., stirring occasionally until almost tender.  Stir in mushrooms.  Cook 3 to 5 min. until vegetables are tender.  
3.  Place chicken in skillet.  Spoon vegetables over chicken.  Sprinkle cheeses over chicken and vegetables.  Remove from heat.  Cover and let stand until cheese is melted.
source:  Betty Crocker's Cookbook

Friday, January 14, 2011

Taco Soup

I love recipes where I can just open cans, dump them into a pot and create something yummy in minutes. This one is already heavy on the veggies, but if you want to make it even lighter, you can omit the ground beef or use ground turkey instead.

Taco Soup 

1 lb. ground beef seasoned w/ salt & pepper 
1 onion, chopped
2 cans Mexican style stewed tomatoes (or diced)
1-2 cans red kidney beans
1 can corn 
1 can green beans 
½ pkg. taco seasoning  
1 can refried beans 

1.  Brown hamburger, when lightly browned add onions and cook until done.
2.  Place hamburger and onions in a pot, and add all other ingredients.  Do NOT drain cans, you will use all the liquid in the cans.  
3.  Stir on med heat until combined and heated through.
4.  Serve with Fritos or tortilla chips and shredded cheese.

source:  Allison R.

Wednesday, January 12, 2011

Beef Pot Pie

I started doing this many years ago as a way to use up leftover pot roast.  It's great comfort food, and an easy meal to prepare.

Beef Pot Pie

2 c. leftover roast beef cut into chunks
2 c. leftover cooked vegetables (potatoes, carrots, onions, peas, corn, whatever you like)
1 c. prepared beef gravy
2  pie crusts, prepared

1.  Roll out one pie crust and place in pie plate.
2.  Fill pie with beef chunks and vegetables.
3.  Pour gravy over beef and vegetables.
4.  Place 2nd pie crust over the top and seal and crimp edges as you would any pie.  Slice into the top to vent.
5.  Bake at 375 for 30-35 minutes until nicely browned on top and heated through.

Before laying on the top crust.  I meant to add peas, but unbeknownst to me, my husband ate them for lunch!

Finished pie.  (I'm playing with light settings on my camera.  Haven't found the right one for my kitchen yet!

source:  none

Tuesday, January 11, 2011

Creamy Ranch Chicken

This recipe was a huge hit with the kids.  How can you not love a recipe that starts with bacon!?  It also comes together really quickly--a great recipe for a busy mom!

Creamy Ranch Chicken

6 slices bacon                                                          
3-4 skinless, boneless chicken breast halves, cut into bite-size pieces            
2 Tbsp. flour
2 Tbsp. Ranch dry salad dressing mix
1 ¼ cups whole milk
3 c. dried medium noodles
Finely shredded Parmesan Cheese

1.  Cook noodles according to package instructions.  
2.  Cut bacon in small pieces and cook until crisp.  Place bacon on paper towel to drain.  Reserve 2 Tbsp. bacon drippings.
3.  Brown chicken in bacon drippings until tender and evenly cooked.  Add flour and ranch seasoning.  Cook for 1 minute, then add milk.  Stir until thickened then add bacon.  Toss with noodles; sprinkle with Parmesan.  

source:  Erin P.

Sunday, January 9, 2011

Sunday Pot Roast

There is nothing better on a cold Sunday than coming home from church and walking into a house that smells like pot roast & potatoes (and if I'm really on top of things, homemade bread too).  It's probably one of the easiest things you can make in your slow cooker, and an excellent way to use tougher (and cheaper) cuts of meat.
This version is based on one form the owner's manual for the slow cooker I got for my wedding.  I've tweaked the recipe over the years for my own tastes. 

1 3-4 lb. boneless beef roast  (I used chuck roast, because it was on sale of course)
1/2 c. water or beef broth
3 med. potatoes cut in chunks (I used a bunch of baby yukon gold)
2 large carrots, sliced (or a handful of baby carrots)
1 onion, sliced
1 tsp. Worchestershire sauce (optional)
seasoning salt, pepper  (if you don't have seasoning salt, use salt, paprika, & garlic powder)

1.  Place onion slices in the bottom of the slow cooker.
2.  Season meat with seasoning salt & pepper.  Place on top of onions in slow cooker.
3.  Place vegetables around the sides of the roast.  Add broth and Worchestershire sauce.
4.  Cover and cook on low 10-12 hours or high 5-6 hours.

To serve, I often remove the meat to a platter and then pour the vegetables and juices through a colander.  I then serve the vegetables in a serving bowl and I reserve the stock to make soup.

source:  Crock-Pot Slow Cooker Owner's Guide

Saturday, January 8, 2011

Spicy Chicken Bundles (P.F.Chang's Lettuce Wraps)

This recipe comes from the very first meeting of my former supper club.  What followed was over 4 years of bi-monthly yummy goodness. 
The first time I made these I think my husband was astounded that I actually made some variety of Asian food.  (Having spent 2 years in Korea, that's usually his area of expertise.)  He loved it and has requested it several times since.
As to the claim that they taste like P.F. Chang's Lettuce Wraps, I have no idea.  I've never been to P.F. Chang's!

Don't worry if you don't have ground chicken.  I just cut up boneless, skinless chicken breasts into chunks and then pulsed them in my food processor.
And don't ignore the hot mustard--it really makes this dish.

Spicy Chicken Bundles (P.F. Chang’s Lettuce Wraps) 

1 lb. ground chicken 
2 tsp. minced fresh ginger 
2 cloves garlic, minced 
¼ tsp. crushed red pepper flakes 
12 large lettuce leaves 
3 T soy sauce 
1 T cornstarch 
1 T peanut or vegetable oil 
1/3 c. finely chopped water chestnuts 
1/3 c. thinly sliced green onions 
¼ c. chopped peanuts 
Chinese hot mustard (optional) 

1. Combine chicken, ginger, garlic and crushed red pepper in med. Bowl.  
2.  Blend soy sauce into cornstarch until smooth.  
3.  Heat wok in large skillet over med-high heat.  Add oil until hot.  Add chicken mixture, stir-fry for 2-3 min. until chicken is no longer pink.  
4.  Stir soy sauce mixture and add to wok.  Stir fry 30 seconds or until sauce boils and thickens.  Add water chestnuts, onions, and peanuts.  Heat through.  
5.  Divide filling evenly among lettuce leaves.  Roll up.  Secure with wooden toothpicks.  
6.  Serve with hot mustard.
I like to have it with rice and potstickers

source:  Amber J.

Thursday, January 6, 2011

Lentil and Spinach Vegetable Soup

While my husband is not normally a "soup for dinner unless there is meat in it" kind of guy, he requested I make this one.  It is full of flavor and the lentils are a great source of protein.

Don't worry if you can't find red lentils.  The brown ones (the most common kind) will do just fine, just be sure not to overcook them.

Lentil and Vegetable Soup with Spinach

1 Tbsp. olive oil
4 med. carrots, chopped
1 sm. onion, chopped
1 tsp. ground cumin
1 can (14 1/2-ounce) diced tomatoes
1 can (14- to 14 1/2-ounce) vegetable broth (chicken broth is fine)
1 c.dried red lentils
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bag (5-ounce) baby spinach—I always do more

1.  In 4-quart saucepan, heat oil on medium until hot. 
2.  Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. 
3.  Stir in cumin; cook 1 minute.
4. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. 
5.  Stir in spinach. 

Makes about 7 1/2 cups.

Source:  Kathy A.

Bread Machine Dinner Rolls

These are my family's favorite rolls.  They are so light and yummy.  I can't make soup without also having these too.
Bread Machine Dinner Rolls

1 c. water
2 T. butter, softened
1 egg
3 ¼ c. bread flour
½ c. sugar
1 tsp. salt
3 tsp. bread machine or quick active dry yeast
2 Tbsp. melted butter

1. Place all ingredients except melted butter in the bread machine, usually liquid first. It is important to measure carefully and level the flour in the measuring cup (don't pack it in). 
2.  Use the dough/rolls cycle for your bread machine.
3.  When cycle is completed, remove dough from machine and divide into 15 equal balls on a greased baking sheet.
4. Cover and let rise in warm place about 30 minutes, or until double.  Dough is ready if indentation remains when touched.
5.  Bake at 375 12 to 15 minutes or until golden brown.  Brush tops with melted butter.
Rolls before rising
Brushing with butter

source:  Betty Crocker's Best Bread Machine Cookbook

Wednesday, January 5, 2011

Hot Rolls (pizza, cinnamon, or otherwise)

My mother-in-law made this recipe for us on Christmas Eve and gave us a jar of the Hot Roll Mix as a gift. Most of the instructions I was given for these were verbal, so some of the instructions might require some previous knowledge of bread/roll making or at least a good imagination.

I made the pizza rolls last night and they were good!

To start, you first need to make a Hot Roll Mix.

Hot Roll Mix
5 lbs. flour 
1 1/4 c. sugar
4 Tbsp. salt
1 c. dry milk


Once you have your Hot Roll Mix, you can make individual mixes by using mason jars or even large ziploc bags.  Ours came in a decorated large 2qt. mason jar.

The next part of the recipe will allow you to make bread or rolls:

Good For You Bread/Rolls
2 Tbsp. yeast
1 c. warm water
2 eggs
1 c. water
4 Tbsp. oil
6/12-7 c. Hot Roll Mix

1.  Bloom yeast in the first cup of warm water for a few minutes.
2.  Add all ingredients and knead until well combined.
3.  Cover bowl and place in a warm place to rise until doubled.
4.  Punch down and let rise again. 

For Dinner Rolls:
5.  Divide into walnut size balls of dough.
6.  Drop 3 each into a muffin pan.
7.  Bake at 350 for 20-30 minutes or until golden brown on top. Brush with melted butter.

For Bread:
5:  Divide into 2 loaves.
6.  Place each into a loaf pan
7.  Bake at 350 for 30-45 min until golden brown.

For Pizza Rolls:
5.  Divide dough into 2 halves.
6.  Roll out each half onto a greased baking sheet.
7.  Top with pizza sauce and shredded cheese.
8.  Taking the longest side in hand, roll up into a log.
9.  Cut into individual rolls. (I found kitchen shears worked best.)
(It's okay if they look loose or messy.  The dough will expand in the oven and fill in the spaces.  If you like you can try to shape them so that they are more round.  Mine are a little off center.)
10.  Bake in the oven for 25-30 minutes or until golden brown on top.
(Mine were in about 3 minutes too long, so are a bit browner than normal.)

Makes around 2 dozen large pizza rolls.  My mother-in-law recommends making them ahead and packing them for lunch as they keep well in the fridge.

For Cinnamon Rolls:
Same as for pizza rolls, but use a thick mixture of cinnamon & sugar instead of sauce and cheese.  Top hot rolls with icing.

Tuesday, January 4, 2011

Zucchini-Carrot Fettuccine

This one is a big hit with the kids.  The zucchini blends in well with the pasta so they don't realize they're eating it.  It's also a great one to have the kids help with, since most of the prep is done with a vegetable peeler.
The sauce is nice and light, and it makes a great summer dish when the zucchini is plentiful.  I've made a few changes to the original, adding more vegetables.  If you find it too much for you, you can cut back on the zucchini and carrot.

Zucchini-Carrot Fettuccine

1 box uncooked Fettuccine
1 onion
2 carrots
2 medium zucchini
1/2 stick butter
1 tsp. garlic powder
1/4 tsp. red pepper flakes
1 Tbsp. dried parsley (or 1/4 c. fresh)
1 c. chicken stock
1 1/4 c. milk
1 Tbsp. cornstarch
salt & pepper
crumbled feta cheese

1.  Cook pasta according to directions.
2.  Cut onion into long, thin slivers.
3.  Peel carrot & zucchini;  then, using the vegetable peeler, peel the flesh of the vegetables into long, thin shreds.  Keep vegetables separate.
 4.  Melt butter in large skillet over med-high heat.  Add onion, cook for about 5 min, stirring occasionally.  Add carrot shreds and cook for another 3-4 minutes, stirring once or twice.
Add zucchini, red pepper flakes, garlic powder, parsley and broth.  Simmer at medium heat 5 min.
 5. In small bowl or cup, combine milk and cornstarch.  Pour into skillet, mixing well.  Cook a few more minutes until thick.  Add more broth if it gets too thick.
6. Add pasta and toss together with salt & pepper to taste.
7.  Serve sprinkled with feta cheese.

source:  Family Feasts for $75 a Week

Monday, January 3, 2011

Easy Cheesy Chicken Bake

I pretty much had to throw dinner together last night.  I hadn't really planned anything and as dinnertime approached I racked my brain (and my pantry) to come up with something.  I found a box of stuffing and remembered this yummy recipe which I had all the ingredients for..with a few modifications:
I had chicken breasts, but they were frozen and I didn't want to take the time to thaw them, so I used some canned chicken instead.  I also had chopped broccoli instead of florets, which worked out great because it was easier for the 13 month old to eat.  He LOVED it by the way.

My family isn't big on rice so this is also a nice change of pace from the more traditional chicken/broccoli casserole.

Easy Cheesy Chicken Bake

1 pkg. stuffing mix (6 oz.)
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. frozen broccoli florets, thawed and drained (I've used fresh broccoli as well)
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese

1.  Preheat oven to 400.
2.  Prepare stuffing as directed on the package.
3.  Place chicken and broccoli in 9x13 pan.
4.  In a small bowl, combine soup & milk, stir into pan of chicken & broccoli.
5.  Sprinkle with cheese, top with stuffing.
6.  Bake 30 min or until chicken is done and casserole is heated throughout.

source:   Kraft Food & Family Magazine

Sunday, January 2, 2011


I generally don't believe in buying pancake/waffle/bread mixes.  (The exception being the occasional box of Bisquick.) This began for me a few years ago when I had over 200 lbs of flour to rotate and use.  I began making rolls, breads, and especially waffles and pancakes from scratch.  Once I got the recipe down, I found that it didn't really take more than about 1 minute longer than using a mix.

We started 2011 with a breakfast of waffles.  Whenever we have them, my family says, "Oh, how waffle!"  Yes, it's cheesy, but that's my family for you.

2 eggs
2 c. all-purpose or whole wheat flour  (I will often use 1 c of each)
1 3/4 c. milk
1/2 c. vegetable oil
1 Tbsp packed brown sugar
4 tsp. baking powder
1/4 tsp. salt

1.  Preheat waffle iron
2.  Beat eggs with whisk.  Add other ingredients and beat with whisk until smooth.
3.  Ladle into waffle iron and cook according to your waffle iron's instructions.

source:  Betty Crocker's Cookbook

Saturday, January 1, 2011


Welcome to my cookbook blog!

I've been wanting to compile all of the recipes I use regularly, so that I have them all in one place.  Then I figured, what better way then to start a blog?  I can compile all of my recipes, one at a time, and share them with my friends as well.

My recipes are NOT fancy.  They are generally family-style, simple ingredient, easy to make foods.  It's not all casseroles and chicken, but you'll find those here too.

Whenever possible, I'll try to cite the source of the recipes, but more often then not they just some from friends and family...aren't those the best kind?

Since I'm cooking for 4 children a lot of my recipes are kid friendly, but not all of them.  I don't cook for the kids, I cook for my husband and I and if the kids want to eat it, fine.  If not, there is another meal in a few hours!

I'll also try to add pictures, but I warn you, I'm not much of a photographer.

I won't be posting everyday, just when I have made something yummy.

Thanks for visiting Not Leftovers Again!