Tuesday, December 23, 2008

Peppermint Meltaways

This is my new Christmas favorite- I found it in a magazine!!

Cream together until light and fluffy:
1 cup butter
1/2 cup confectioner's sugar

Beat in:
1/2 tsp. peppermint extract

Gradually add and mix well:
1 1/4 cups flour
1/2 cup cornstarch

Shape dough into 1 inch balls (dough will feel a bit sticky). Place on ungreased baking sheet 2 inches apart (or they run into each other as they cook).

Bake at 350 for 10-12 minutes or until bottoms are lightly browned.
Remove to wire racks and cool completely before icing.

2 tbs. butter softened
1 1/2 cups confectioner's sugar
2 tbs milk
1/4 tsp peppermint extract
2-3 drops red food coloring

Mix together and spread over cooled cookies

Sprinkle cookies with crushed peppermint candies

Makes about 3 1/2 dozen

Tuesday, December 16, 2008

Farrell's Coffee Cake

This is sooo easy and soooo yummy- I generally have this on hand at all times for quick, yummy breakfasts. Named for my mother-in-law who made it up!

Mix together
1 box yellow cake mix (poweder only)
1 box small vanilla pudding (powder only)
1 cup sour cream (low fat works great)
1/2 cup oil
4 eggs

Mix until smooth

Add mini chocolate chips- I use 3/4 of the bag.
(minis work best- regular size seem to sink and clump together)

Grease a bundt pan

In a plastic baggie combine 1/2 cup sugar and 1 Tbsp cinnamon- shake to mix

Cover bundt pan bottom and sides with some of the sugar mix
Add 1/2 of the cake batter
Sprinkle more of the sugar mix over batter
Add rest of the cake batter
Sprinkle the rest of the sugar mix over batter

Bake at 350 for 50-55 minutes

Let cool for 10 min then remove from bundt pan- ENJOY!!

Friday, October 3, 2008

Mouth-Watering Punch

12 oz. can orange juice concentrate
12 oz. can lemonade concentrate
10 cups water
1 1/2 cups sugar
1 Tbs. almond flavoring
1 Tbs. vanilla

Add a 2 liter bottle of 7-Up before you serve. Such a refreshing, mouth-watering combination of tastes. I can never get enough of this stuff.

Chicken in Milk

LOVE this recipe, especially for Sundays! Looking at the ingredients, you just have to go on faith that the flavor is amazing :)

1 whole chicken
1 stick butter
1/2 cinnamon stick
handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, skin left on
1 pint whole milk

Preheat oven to 375 degreesF(190degrees C) and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get it golden brown everywhere you can. Remove from heat, put chicken on a plate, and throw away the butter left in the pot. Put the chicken back in the pot with the rest of the ingredients, and cook in oven for 1 1/2 hours. Baste with juice if you remember, or not, whatever. The lemon zest will split the milk, so it looks a little curdled, but it makes a fantastic sauce. To serve, pull the meat off the bones, pile it onto a platter, and pour over the juice, curds and all. You're welcome.

Monday, September 22, 2008

Chicken Tetrazini

4-5 boneless chicken breasts, cooked and cubed
½ c. butter
½ c. flour
3 c. chicken broth
2 c. milk
1 c. whipping cream
1 ½ pkg. angel hair pasta, cooked
Sliced mushrooms (optional, but very tasty)
Bread crumbs (don’t buy the cheap kind, they need a good flavor)
Monterey jack and cheddar cheese, shredded

In saucepan, melt butter, then add flour. Add chicken broth and milk, slowly while stirring. Stir constantly until thickened. Remove from heat. Add whipping cream. Add salt and pepper. Place cooked noodles in casserole dish. (should fill 2/3 of pan) Layer chicken on noodles, then mushrooms, and cheeses. Finally, sprinkle a thick layer of breadcrumbs on top. Bake at 350 for 20 minutes.

I forgot about this recipe until I was looking for something to make for Cuqui. Another friend brought this dish to us when Ellie was born and I HAD to have the recipe.

Tuesday, September 16, 2008

Badda "Bean" Badda Boom

1/2 onion (sauteed)

1 cup bacon cut up or bacon bits (sauteed with onions)

2 cans of baked beans

1 can of green beans (drained)

1/2 can of garbanzo beans (drained)

1 can of kidney beans (drained)

1/3 cup BBQ sauce

1 TBS Worcestershire sauce

1 TBS brown sugar

garlic salt to taste

Saute the onion and the bacon together in a large pot on the stove. Then add all the other ingredients and simmer in pot for about 35 minute on med/high. Stirring occasionally.

I made this last week and just through it together. It is usually a side dish but with the bacon in it I say it can be a main course. It sounds pretty healthy too. All that fiber and veggies and stuff! My family ate it and didn't complain...:)

Tuesday, September 9, 2008

Sunday, August 10, 2008

Pork Chile Verde

small pork sirloin roast(or any pork you can chunk up), cut into bite-sized chunks
1 can green enchilada sauce
2 cans chopped green chiles
3 big carrots, finely chopped
1/2 bunch celery, finely chopped
1 onion, finely chopped
1 green bell pepper, finely chopped
6-8 tomatillos, finely chopped
1 big tomato, finely chopped

Heat a soup pot or big fry pan until really hot. Drizzle in olive oil. Add pork chunks all at once. Season with granulated garlic, salt and pepper. Brown meat so there's a good caramel color. Add carrots, celery, onion and bell pepper. Saute until veggies are nice and soft. Add enchilada sauce, green chiles and tomatillos. Saute a few minutes. Add enough water so you can see it everywhere but it doesn't cover the meat and veggies. Season with salt, pepper and a pinch of sugar. Cover and simmer until veggies are falling apart, sauce is thickened and meat is very tender. Add tomato and simmer few more minutes. Taste and reseason if necessary. Consistency should be like a thick stew. Serve in a bowl topped with chopped fresh cilantro, shredded cheese, sour cream and tortilla chips. This makes enough to feed my family of six.

Friday, July 11, 2008

Apple Dip

8 oz. Cream Cheese
1 jar Whipped Marshmallow Cream
1 tsp. Nutmeg (more if you want)

Mix and serve with apple slices.

My mom makes this for Christmas every year and I could never get enough of it.

Monday, May 12, 2008

Summer Berry Pie

3/4 cup sugar
3 Tbs cornstarch
1 1/2 cup water
1 4-serving size red jello
3 cups fresh berries
1 pie crust(either regular baked pie crust or graham cracker crust)
whipped cream

Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat and stir in package of jello. Cool to room temperature. Stir in berries. Pour into crust. Refrigerate 3 hours or until firm. Serve with whipped cream.

The Only Brownie Recipe You'll Ever Need

2 cups sugar
1 cup softened butter(not marg)
4 eggs

2 cups flour
1/2 cup cocoa
2 tsp vanilla

Bake in greased 9x13 pan at 350 for about 15-20 minutes. IMPORTANT: Only bake until the middle doesn't jiggle when you shake the pan, no matter what the brownies look like.

Girdle-Busting Bars

1 box yellow cake mix
1 stick butter
1 lb powdered sugar
4 eggs 8 oz cream cheese

Melt butter and add 1 egg to cake mix. Mix until stiff. Spread in bottom of pan. Mix cream cheese, 3 eggs, and powdered sugar. Pour on top of cake crust. Bake 1 hour at 350. Cool 10 minutes.

Tropical Chicken Salad

2 cups cooked cubed chicken
1 cup chopped celery
1 cup mayo
1 tsp curry powder
1 can pineapple tidbits or chunks, drained
1 large firm bananas, sliced
1 can (11 ounces) mandarine oranges, drained or 1-2 cups cut-up oranges
1/2 cup flaked coconut
1 cup salted peanuts or cashews

Place chicken and celery in a large bowl. Combine mayo and curry powder; add to chicken and mix. Cover and chill 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss. Sprinkle with nuts. 4-6 servings

Thursday, May 1, 2008

Waffle of Insane Greatness (no, I didn't name it; yes, it lives up to its name)

3/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup whole milk or buttermilk
1/3 cup oil
1 egg
1 1/2 tsp sugar
3/4 tsp vanilla

In a bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Add milk, oil, egg, sugar and vanilla; mix well. Let sit for 30 minutes.

Preheat waffle iron; don't spray with non-stick(the oil in the batter will allow the waffle to release easily). Cook as directed for your waffle iron.

I double this recipe for my family, and it just makes enough.

Monday, April 28, 2008

Thai Fried Rice

1 cup pineapple tidbits(fresh is best, but canned works too)
3 cups cooked rice, preferably several days old
4 Tbs oil for frying
1-3 Tbs chicken stock
2 shallots, thinly sliced
3 cloves minced garlic
1 chili, de-seeded
1/2 cup cashews
1/2 cup frozen peas
1 egg, beaten
1/4 cup currants or raisins
1 Tbs fish sauce
2 tsp curry powder
3 spring onions, finely sliced
1/3 cup cilantro

Add a little oil to the rice and work through with your fingers, breaking up clumps. Set aside. In skillet, add oil and heat until hot. Add shallots, garlic, and chili; stir fry a few minutes. Add egg; stir fry until soft cooked. Add curry, fish sauce, and chicken stock; stir fry a few seconds. Add cashews; stir a minute. Add rice; stir until rice is evenly coated and warmed through. Add peas, currants and pineapple; stir fry a few minutes. Taste test; adjust seasonings. To serve, sprinkle with spring onions and chopped cilantro.

Wednesday, April 23, 2008

Zucchini Bread

2 c sugar
1 c oil
add to sugar and oil:
2 c graded zucchini
3 Tbs vanilla
3 eggs
3 c flower
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder

Bake 1 hour at 325 degrees.


1c shortning
1 1/2c sugar
2 eggs
2 3/4c flour
2 tsp tartar
1 tsp soda
1/4 tsp salt

Mix shortening, sugar, eggs, stir in sry ingrediants. Roll into walnut-size balls.Roll balls in
2 tbs sugar mixed with 2 tsp cinnamon.Cook in oven 400 degrees for 8-10 min. on ungresed cookie sheet.

Saturday, April 19, 2008

The Only Mac 'n' Cheese I Love

6 tablespoons butter
1/2 lb elbow macaroni
6 tablespoons flour
3 cups whole milk
1 teaspoon salt
pinch cayenne
2 1/2 cups grated cheese(1/2 mild 1/2 sharp cheddar)
1/2 cup fine bread crumbs
1 teaspoon cajun seasoning

Cook macaroni. Melt butter in saucepan; add flour, and stirring constantly with a wooden spoon or whisk, cook over med heat 3-4 min, not letting the flour brown! Whisk in the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 min. Remove from heat. Add salt, pepper, cayenne and 2 cups cheese; stir well. Add noodle and toss. Pour into greased 2-quart baking dish. Combine remaining cheese with bread crumbs and cajun seasoning. Sprinkle over macaroni and bake at 350 until golden brown and bubbly, about 25 min.

Jam Bars

2 cups oats
1 3/4 cup flour
1 cup butter
1 cup brown sugar
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking soda
1-2 cups jam

Combine all ingred. except jam. Reserve 2 cups. Press remaining mixture into greased 9x13 pan. Spread jam over crust. Sprinkle remaining mixture over jam. 400 degrees 25-30 mins.

Creamy Pasta

bite-size pasta(mini-penne, farfalle, etc.)
small tub flavored cream cheese(garlic, garden veggie, etc.) or 1 cup marscapone cheese
1 cup reserved pasta water
salt & pepper

Cook pasta per directions. Saute veggies in butter or olive oil until tender. Add pasta. Stir in cheese and dash of nutmeg and toss to coat, adding the reserved water little at a time to moisten. Stir in 1/2 cup walnuts. Season. Sprinkle with parmesan.

Omlette Tacos

small flour tortillas
1 egg per person
shred cheese
sauteed veggies(like onions, peppers, mushrooms, asparagus, etc.)

In a small skillet, fry tortilla on one side in butter or Pam until golden. Set aside. Whip up one egg with a little water and salt and pepper. Spray pan; dump in egg and swirl to form circle. Sprinkle on cheese and some veggies. When set, fold in half and slide onto half of tortilla, uncooked side. Fold tortilla in half to form a taco. Flavor with some salsa.

Friday, April 11, 2008

Fish Tacos

corn tortillas
oil for frying
bagged coleslaw mixed(without the dressing)
frozen breaded or battered fish fillets
tarter sauce(1 cup mayo, chopped up pickles or relish, lemon juice to taste)

Bake fish according to directions. Make tarter sauce and reserve in fridge. In a skillet, fry corn tortillas on both sides until either soft or crispy(as you like it), fold over to make taco shell and reserve on paper towels. To assemble, smear inside of taco shells with tarter sauce. Cut fish in chunks, and fill bottom of tortilla shell; top with crunchy coleslaw mix.

Sunday, March 30, 2008

Black Bean and Chicken Tacos

2 chicken breast….cubed
4 teaspoons lime juice, divided
2 Tablespoons olive oil, divided
4 green onions, thinly sliced
2 cloves garlic, crushed
1- 15 oz can black beans, rinsed and drained
1 cup fresh tomatoes, diced
1 teaspoon kosher salt
Pinch of cayenne pepper
Flour tortillas
1/2 cups of Monterey jack cheese
sour cream
Coat chicken cubes with ½ of the lime juice and ½ of the oil. Saute in pan until warm. Remove chicken and using the same pan add the rest of the oil and sauté garlic and green onions until tender; add beans and tomatoes until warm. Then add the remaining lime juice, salt and chicken. Cook until heated through, then add cayenne pepper to taste.

Saturday, March 22, 2008

Chicken Rio Salad (the one we had at RS b-day dinner)

Warm tortillas
burrito size flour tortillas 
lightly spread tortillas with butter and fry on both sides until brown, but still soft.

5 lbs. boneless skinless chicken  breast
1 small bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic
Mix all ingredients together in a large crock pot.  Cook on high for 5 to 7 hours.  Remove chicken and shred with fork.  reserve a small amout of juice and pour over shredded chicken to keep moist.  Keep warm

Tomatillos Dressing
1 pkg hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayonnaise 
2 tomatillos (they look like small green tomatoes)
1 clove garlic, minced
1/3 bunch cilantro, chopped
1/2 tsp lime juice
1 small jalapeno seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin.  Keep refrigerated. 

Lime Rice
2 Tbs. butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cups water
8 tsp chicken bullion
1/2 bunch cilantro
2 tsp cumin
2 small cans diced green chilies
1 Tsp lime juice
1/2 tsp. salt
3 cups long grain rice
In a sauce pan saute butter, onion and garlic.  In a large pot bring to a boil; water, chicken bullion, cilantro, cumin, green chilies, lime juice and salt.  Add onion and garlic to boiling water.  Add rice, reduce heat, cover and simmer for 30 minutes. 

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper
combine ingredients together in a medium bowl.

Serve in the following order:
cheese (mexican shredded or shredded colby jack is good too!)
Black beans or pinto beans
lime rice
green leaf lettuce, or iceberg lettuce, shredded
Pico de gallo
Fresh cilantro
parmesan cheese
fresh lime slice
Tomatillo dressing
serves 20 (so let me know when you decide to have it and we will be over!)

Friday, March 21, 2008

Special Request

People are still buzzing about how good the food was at Enrichment last week. Can we get the recipe posted here? My husband will love it, and I've been craving some ever since. Thank you!

Tuesday, March 11, 2008

Teriyaki Chicken Kabobs

2 lb. Boneless, Skinless Chicken Breasts
Wood Picks
1/4 c. Reduced Sodium Soy Sauce (or regular)
1 Tbs. Honey
2 tsp. Dark Sesame Oil
1 tsp. Ginger
1/4 tsp. Garlic Powder
1/4 tsp. Sesame Seeds, to garnish

Cut up chicken into bite sized chunks and put on wooden picks. Mix all ingredients together reserving some of the sauce for later. With the rest of the sauce coat all sides of the chicken. Grill for about 3 minutes on each side or until cooked all the way through. Use the left over sauce for dipping. Can serve over rice.

* I found this online and it is so yummy! And low in calories.

Tuesday, March 4, 2008

Chocolate chip cookies & S'More cookie bars

Chocolate chip cookies
(I got this recipe from my friend Shelley Simiskey)
3 cubes of butter unsalted (softened) if you use salted butter adjust your salt
1 1/2 cup white sugar 
1 1/2 cup brown sugar
3 eggs
2 Tsp salt (not Tbsp sorry Amy)
1 1/2 tsp baking soda
2 Tbs vanilla (very important I forgot it in the last batch.  I could only gag down half the batch)
about 4 to 6 cups flour (sometimes I use a cup or two of oatmeal if I don't have enough flour)
1 bag of chocolate chips or M&M's or what ever sounds good.  
Cream butter and sugars together.  Add eggs one at a time mix salt, baking soda and one cup of the flour together, add and mix.  Add vanilla.  Add the rest of the flour and watch consistency.  The less flour you use the softer your cookies will be.  
Bake 325 for 9 to 12 minutes.  Watch and remove just before they start to turn brown.  Let them finish cooking on the cookie sheet.  
Last week I made these and took 2 cookies and smashed them together with vanilla ice cream in the center, then I rolled them in chopped walnuts.  It was an insane mess, but worth every bite.  

S’More Cookie Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs*

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small singles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars
Makes 16 cookie bars.
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Saturday, February 16, 2008

Hearty Sausage Skillet

I really like this b/c its fast and easy. Got the recipe from www.kraft.com

1/2 lb. sausage sliced ( I use 1 lb. b/c I like a lot of meat)
1 can (14.5 oz.) diced tomatoes, undrained
1 cup water
1 tsp. italian seasoning
1 pkg. Velveeta Shells and Cheese
2 cups broccoli florets

1. Brown sausage on med-high heat for 5 minutes.
2. Stir in tomatoes, water, and italian seasoning. Bring to boil. Add shells. Reduce heat to med-low, cover.
3. Simmer 7 minutes, stirring twice. Add broccoli and cook 5 minutes more or untill tender. Stir in cheese sauce untill well blended.

Wednesday, February 13, 2008

Philly Steak Salad

Philly Steak Salad

16 oz. flank steak, cut into strips
1 green bell pepper, seeded and cut into stripos
1 large onion, sliced into rings
1 (8 oz) bottle Italian-style salad dressing
1/2 (32 oz) package frozen curly-style French fries
1 (8 oz) package shredded Cheddar cheese
1 head iceberg lettuce, torn into bite-sized pieces
4 tomatoes, quartered
1 (15 oz) can garbanzo beans, drained
1 (8 oz) bottle Ranch-style salad dressing

1- In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
2- Cook French fries according to package instructions while steak is marinating.
3- In a large skillet over medium high heat, saute steak, peppers and onions until vegetables are tender and steak juices run clear. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
4- Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with ranch dressing.
Makes 8 servings.

Tuesday, February 12, 2008

Tortilla Soup

1-2 Boxes of Chicken Broth (depends how many you want to serve and how much broth you want)
1/2 Head of cabbage chopped
1/2 Large onion chopped
Chopped carrots (or baby carrots)
Chopped celery
1 Can of garbanzo beans
1 Can tomatoes (I like to cut them into halves, but its optional)
Lemon juice to taste
2 chicken breasts cubed
Top with tortilla chips, grated cheese, cut up avacado (optional)
*Optional-chop the rest of your onion with cilantro to put in your soup fresh...it tastes so much better to add the fresh onion and cilantro at the end! I just put mine in my miniature food chopper together.

Boil all the ingredients together until the carrots are soft. You can cook your chicken before, or you can have it cook in the soup, OR-you can add canned chicken.

Sorry I don't know all the measurements for the carrots and everything, I just eyeball it and add as much as I like! Hope some of you try it, my husband LOVES it and makes for good leftovers!



1 quart milk 2 Tbs yeast(mix w/ ½ cup water & a little sugar)
½ cup shortening 5 eggs
½ cup butter 2 cups mashed potatoes
1 Tbs salt 1 cup sugar
¼ tsp nutmeg enough flour to make soft dough
½ tsp lemon juice or vinegar

Scald milk. Add shortening, sugar, lemon juice, nutmeg, some flour, salt, eggs and yeast; mix. Add all other ingredients; let rise twice. Roll out ½ of dough, ½ inch thick. Cut out shapes. Let rise. Repeat with other half of dough. Cook first half in Crisco. Pull out and dip in glaze. Drain on cake rack.

1 cup hot milk
powdered sugar (maybe 4 lbs; enough to make desired consistency)
vanilla to taste

Jambalaya Pasta

1 lb fettucine noodles 1 stick butter
chicken breast, sliced cajun seasoning
raw shrimp bell peppers and onions, sliced
1 can diced tomatoes 1/2 cup clam juice(or juice from one can of clams)

Cook noodles per directions. Melt butter in large skillet. Add chicken, peppers and onions. Saute until chicken is almost done. Add shrimp, tomatoes, clam juice and cajun seasonings. Cook until shrimp is pink. Serve over pasta; parmesan optional.

Salmon with Black Beans and Rice

2 cups rice cumin
olive oil lemon juice
4 cups chicken broth pinch sugar
1/2 large onion, diced salt pepper to taste
minced garlic slab of salmon
1 can black beans cajun seasoning

Heat a few tablespoons of oil in pot. Saute half of the onions and garlic a few minutes. Add rice; saute few minutes. Add chicken broth; cook as directed. Put beans, rest of onions, garlic, pinch cumin, pinch sugar, splash lemon juice, glug of olive oil in saucepan. Simmer until beans are tender; taste and add salt and pepper as needed. Heat oven to 375. Rub both sides of salmon with some olive oil and season with cajun seasoning. Bake, uncovered, about 15 minutes, or until fish flakes easily in middle(but still moist).