- Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
- Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
- Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Wednesday, March 30, 2011
Thursday, March 24, 2011
- 4 tbsp butter
- 1/2 cup flour
- 1/2 tbsp chicken soup base (I used 2 chicken bouillon)
- 1 cup whipping cream
- 2 cups whole milk (I used 1% milk I had on hand)
- 2 cups water
- 1 cup diced carrots
- 2 cups diced potatoes
- 1 cup diced celery
- 1 clove minced garlic (or 1/2 tsp granulated garlic)
- 1/2 Tbsp salt
- 1/2 tbsp Worcestershire sauce
- 1/2 cup finely chopped onions (I used dried onions because I didn't have an onion)
- 1/2 tbsp butter
- 1 cup fresh broccoli
- 1 cup fresh cauliflower
- fresh parsley for garnish
Melt 4 tbsp butter in a soup pot. Add flour and mix well. Add chicken base (or bouillon) then slowly and steadily mix in the whipping cream, milk and water. Bring to a low boil. I stirred frequently to prevent any burning. Add potatoes, celery, garlic, salt and Worcestershire sauce.
Cook for 45 minutes or until veggies are fork tender. It may only take 30 minutes depending in how small you dice your veggies.
Saute onions in the 1/2 tbsp butter for 3 minutes (or just throw in the dried onions) and add to soup along with the broccoli and cauliflower.
Cook another 15 minutes or until veggies are fork tender. Enjoy with fresh bread or we had saltine crackers with ours!
Makes about 6-8 servings!
Wednesday, March 23, 2011
- 6 oz frozen orange juice concentrate (I thawed mine)
- 1 cup milk
- 1 cup water
- 1/4 cup sugar
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 8 ice cubes
Combine all ingredients (except the ice) in your blender. Blend for about 1-2 minutes. (I had a 12 oz can of orange juice and just used the rest to make orange juice).
Now add the ice cubes 1 at a time. When ice is blended, pour and enjoy!!
Tuesday, March 22, 2011
- 18 Rhodes frozen dinner rolls
- 1 (4.6 oz) box cook-and-serve pudding mix in either vanilla or butterscotch (I used butterscotch)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup pecans, optional
- 1/3 cup melted butter
Spray a bundt pan with non-stick spray. Make sure to get your pan completely covered! Place the frozen rolls evenly around the pan.
Sprinkle the pudding mix, brown sugar and cinnamon all over your rolls. Make sure to evenly coat! Sprinkle with pecans if desired! Pour melted butter all over the rolls.
Cover with a clean dry towel and leave at room temperature over night!
In the morning, preheat the oven to 350 degrees. Bake rolls for 20-30 minutes or until golden brown. Let cool for 5 minutes and then invert on a plate or platter.
Make sure to be careful when inverting so as not to spill the caramel goodness all over your floor! Take that from experience, I did that once! Enjoy and your kids or husband or friends who are over will love you!!!
Monday, March 21, 2011
Friday, March 18, 2011
- 6 small pkg jello (lime, lemon, orange, strawberry, cherry, black cherry) made in this order. ~ I couldn't find black cherry so I made one less layer!
- 1 16 oz sour cream ~ I would have needed a little bit more if I had done all the layers!
Take 1 box of Jello (she started with Lime) and 1 cup of boiling water and mix together until jello is dissolved.
Then measure out 1/2 cup of jello mixture into another bowl and add 1/3 cup sour cream. Mix together with a whisk. Pour into a 9 x 13 pan and set in the refrigerator until set, about 20 minutes. Make sure that your pan is level in the refrigerator.
Then mix 3 tbsp cold water in with remaining jello mixture and pour over firm sour cream mixture. (I found you should start pouring around the edges where it is the firmest) Let firm and then repeat steps with the other jello flavors!
She added that it is best to let this sit overnight, I made it the same day and it was fine too! Cut in squares to serve!
Wednesday, March 16, 2011
- 1/2 cup sliced almonds
- 3 tbsp sugar
- 1/2 head iceberg lettuce
- 1/2 head Romaine lettuce (I had the spring salad mix from Costco and it worked great!)
- 1 cup chopped celery
- 2 green onions
- 1 (11 oz) can mandarin oranges
- 1/2 tsp salt
- dash pepper
- 1/2 cup oil
- 1 tbsp fresh chopped parsley (she said you can leave this out if you don't have any, may try adding dried next time~I didn't add any when I made it)
- 2 tbsp sugar
- 2 tbsp vinegar
- dash tabasco sauce (about 2 drops is recommended)
For the Nuts:
In a small saucepan over medium heat, cook almonds with sugar stirring constantly (about 5-8 minutes)! Really stir constantly and watch, they cook a little faster than I thought!
Cool and store in an airtight container, or let sit on aluminum foil until ready to use and then store. **If cooking ahead and storing, don't use a plastic container the nuts are too hot and they will melt your container.
For the Salad:
Wash and tear the lettuces, mix them together. Mix salad dressing and chill until ready to serve. Add almonds, celery, oranges and onions to lettuce when ready to serve and pout dressing over!
Monday, March 14, 2011
- 2.5-4 lb chuck roast
- 1/4 cup butter
- 1 large onion, sliced thick
- 3 cloves garlic, peeled
- 1/2 cup soy sauce
- 1 cup sherry (substitute 2 tbsp vinegar + chicken stock to equal 1 cup)
- 1/2 tsp salt
- 4 cups water
- Toasted, buttered rolls
- Cheese, optional
Heat butter in a heavy pot over med-high heat. Saute the onions for a couple minutes, or until starting to brown.
Set roast on top of the onions. Add all remaining ingredients and cover pot. Simmer on very low heat on the stove for 6 hours, or until beef is fork tender or you can shred easily.
Shred meat with 2 forks until all large chunks are gone. Serve immediately or you can continue to simmer for 30 min. to 1 hour.
Serve with your rolls or you can also toast under the broiler and melt cheese!
Thursday, March 10, 2011
- 1 cup real butter (no substitutions)
- 1 cup sugar
- 1 egg, extra large
- 1 1/2 tsp almond extract (or use vanilla)
- 3 cups flour (make sure to spoon scoop into your measuring cup, or do 2 1/2 cups and see if you need more flour!)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Cream butter and sugar until light and fluffy, about 2 minutes. Add in egg and the extract and mix well.
In a separate bowl, combine the dry ingredients and whisk together. Slowly add the dry ingredients to the butter mixture. (If you are worried about a too dry dough, only add 2 1/2 cups and then you can always add more flour if needed! That's my tip!)
Chill the dough for about 30 minutes in the refrigerator, or 15 minutes in the freezer.
Cut the cookies into desired shapes and bake at 350 degrees.
For soft cookies~8-10 minutes, or until set.
For lightly crisp cookies~10-13 minutes or edges are lightly golden brown
Allow to cool on pans for 5 minutes and then transfer to cooling racks! Let cookies cool completely before you frost them!
This is the Frosting I used:
Sugar Cookie Frosting
3 cups powdered sugar
1/3 cup butter
1-2 tbsp milk
1 tsp vanilla
Combine above ingredients and mix thoroughly.
I always cream the butter first and then add about 1/2 the powdered sugar, vanilla, and milk. Then add remaining sugar slowly and watch for desired consistency and taste you want! Don't forget the finger taste test!! Or your children love this part, so get them to help taste too!
Wednesday, March 9, 2011
3 cups buttermilk
2 tbsp yeast
2 tbsp warm water
3 cups flour
Mix together and let rise for 1 hour. This will take on a spongy consistency.
1/2 cup sugar
1/2 cup butter, softened
1 tsp soda
2 tsp salt
5 cups flour
Mix together and let rise for 1-1 1/2 hours
Split dough into 2 equal parts. Roll out dough and brush with melted butter. Once you think you have enough, you probably should add more! Add cinnamon and sugar. I sprinkle until it is pretty covered! I want to have the Cinnabon middles!! Roll up dough and slice the rolls.
Place rolls on cookie sheets (takes 2 cookie sheets for the recipe!). Let rise for another 1-1 1/2 hours. Bake 375 degrees for 10-12 minutes. (my baking time has been a little longer than this! So plan on 20 minutes for your timing!)
1 lb bag powdered sugar
2/3 stick butter
1/4 tsp salt
1 tsp vanilla
1/4 cup milk
Mix together and get to your desired consistency.
Spread on warm cinnamon rolls or wait til they cool to spread!!
Tuesday, March 8, 2011
- 1 cup butter (I used 1/2 cup butter, 1/2 cup margarine)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 tsps vanilla
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups oats
- 1 cup white chocolate chips
- 1 cup peanut butter chips
Cream butter and sugars together. Add eggs and vanilla. Add the flour, baking powder, baking soda and salt. Mix together. Add the oatmeal and white chocolate chips and peanut butter chips.
Place on cookie sheets and bake at 350 for 10-12 minutes!
Monday, March 7, 2011
- 1 whole cut up fryer chicken~I used a couple chicken breasts that I cooked in a saute pan with salt and pepper
- 1 stick (1/2 cup) butter
- 16 ounces mushrooms~or another veggie of your choosing!
- 1/4 cups dry white wine~I substituted chicken broth
- salt and pepper
- 1/4 cups flour
- 2 cups chicken broth~I ended up needing way more broth than this, so have more on hand
- 1 1/2 cups whole milk
- 1/4 cups (additional) dry white wine~again substituted chicken broth
- 1 cup Parmesan cheese
- 1 cup chopped black olives
- 1 tsp salt, or to taste
- black pepper
- extra cheese for sprinkling
- 1 lb thin spaghetti
Cook your chicken. If using a whole chicken~place in a pot of water and boil on med-low heat for 30-40 minutes. Remove chicken from pot and allow to cool slightly and keep broth in pot.
Melt 2 tbsp butter in a large skillet. Throw in mushrooms (or other veggie), add 1/4 cup dry white wine (or substituted chicken broth), and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet (or other veggies) and set aside.
Bring broth to a boil. This broth you are using to cook your thin spaghetti. You need enough to cover your pasta and cook. Break spaghetti into thirds (shorted pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente.
While spaghetti is cooking, shred your chicken. You need about 2 plus cups of chicken.
Return large skillet (the one for the mushrooms) to med-low heat. Add 6 tbsp butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes.
Pour in 2 cups of broth and whisk to combine. Pour in milk, additional 1/4 cups dry white wine (or chicken broth0, salt and pepper to taste. Cook and bubble until thick.
Turn off heat, add Parmesan cheese and stir.
Add mushrooms (or other veggies), chicken, chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 pan. Bake at 350 degrees for about 15 minutes or golden brown and bubbly.
Friday, March 4, 2011
- 1 Duncan Hines yellow cake mix
- 1 8 oz. container of sour cream
- 1 cup oil
- 3 eggs
- 1 tsp butter flavoring (I didn't have this and it was fine without!)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup butter
- 2 cups firmly packed brown sugar
- 1/4 cup + 2 tbsp whipping cream
- 2 tsp vanilla extract
- 3 3/4 cups powdered sugar
- About 1 cup toasted, chopped pecans (I didn't have these, but would be really yummy!)
To make the cake, preheat the oven to 350 degrees. In a large bowl, combine the cake ingredients and beat on med-high for 3 minutes. Pour the batter into a 9 x 13 pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from oven and allow to cool. While cooling, prepare frosting.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla. The mixture will splatter because it is really hot, so be careful! Bring mixture back to a boil.
Remove from heat and allow to cool for about 30 minutes. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans!
Thursday, March 3, 2011
- 1 box Betty Crocker Supreme chocolate chunk brownie mix, or your favorite brownie recipe
- Ingredients for brownie mix or brownie recipe!
- 1/2 cup quartered chocolate-covered peppermint patties
Wednesday, March 2, 2011
- 4 slices turkey bacon, diced (I used regular bacon and 5 slices! If you cut it with your kitchen scissors it makes dicing really easy!)
- 1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped (I used beef sausage, since that is what I had~I cut to bite size pieces)
- 1 lb Jerusalem artichokes, peeled, halved, and cut into 1/2 inch slices
- 6 small white potatoes, peeled and halved (I cut into bite size pieces)
- 3 stalks celery, diced
- 1/2 large onion, diced
- 1 leek, white and light green parts only, chopped (I didn't add since I didn't have any)
- 3 cups chopped fresh spinach
- 2 cloves garlic, minced (I used 4 cloves~I like garlic!)
- 1 quart chicken stock (I used almost 2 qts, to make it more soup than stew!)
- 1/2 cup fresh parsley
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- (For fresh herb substitution use 1 tsp dried to every 1 tbsp fresh. I did this!)
- 1 pinch cayenne pepper
- 1 pinch ground paprika
- salt and pepper to taste
- 1/4 cup flour
- 1 cup water
- I sprinkled Parmesan cheese on our soup!
Place the bacon, sausage, artichokes, potatoes, celery, onion, leek, spinach and garlic in a large saucepan. Pour in chicken stock ~ this is where I added more. The stock didn't cover the veggies and I thought it could use more liquid! Add parsley, basil, oregano, cayenne pepper, paprika, salt and pepper. Cover, and bring to a simmer over med-high heat. Reduce heat to med-low and simmer 45 minutes.
Stir the flour into the 1 cup water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally! If you added more liquid, you may need to add more flour if you want it thick!