Family Food Favorites
Wednesday, November 30, 2005 Sea Salad

1 bunch broccoli, cut into florettes (2 cups)
4 ounces snow pease, ends and strings removed
8 ounces shell-shaped pasta
2 cups sliced celery
2 cups sliced fresh mushrooms
1/2 cup sliced red bell pepper
8 ounces cooked, shelled shrimp
Lemon-Mustard Dressing (recipe follows)

1. To Blanch vegetables, cover broccoli and snow peas with boiling water. Let stand 5 minutes. Rinse under cold water to stop cooking; drain.

2. Cook pasta according to package directions; drain.

3. In large bowl, combine vegetables, pasta and shrimp; toss with Lemon-Mustard Dressing. Refrigerate, covered, at least 2 hours before serving.

Makes 4 servings.

Lemon-Mustard Dressing: In 1-quart measure, combine 1/2 cup olive or vegetable oil, 3 tablespoons lemon juice, 1 tablespoon wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon dried dill weed, 1/4 teaspoon pepper and salt to taste. Blend well.

Posted by Rae

Prepared by Rae :: 9:16 AM :: 0 comments Search the recipe box


Tuesday, November 29, 2005 Savory Garlic Marinated Steaks

1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt,liquid smoke, and cayenne pepper.

2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

3. Preheat grill for medium-high to high heat.

4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Serves 2

Posted by Rae

Prepared by Rae :: 9:27 AM :: 0 comments Search the recipe box



This is a recipe that my mother used every Christmas with the results being wonderful. I myself have not made them because I am a recovering choco-a-holic.

1st mixture

Whip 3 eggs for 15 minutes then add 1 teaspoon of vanilla

2nd mixture

3/4 lb. soft butter
Work in 3 lbs. of icing sugar

Beat the eggs in the 2nd mixture and whip well

Chill until firm and then roll into small balls and place on cookie sheet to chill again.

Melt semi-sweet chocolate, remove from heat and roll balls in chocolate, then nuts or coconut.

Chill well.

**My mom melted the chocolate in a pie plate over a pot of boiling water.**

These freeze very nicely.

Posted by Crazy Gramma

Prepared by crazygramma :: 8:04 AM :: 0 comments Search the recipe box


Monday, November 28, 2005 Angry Shrimp

If you like spicy seafood than this recipe is for you!

12 large shrimp (I have just used the frozen bag of medium, thawed)
4 garlic cloves
1/2 tsp red pepper flakes
2 tsp steak seasoning
4 tsp lemon juice
1 tbsp parsley

1. Heat skillet. Add oil, garlic, red pepper & shrimp.

2. Season with steak seasoning, salt & pepper.

3. Saute 3 minutes or until pink.

4. Toss with lemon & parsley.

Posted by Rae

Prepared by Rae :: 9:43 AM :: 0 comments Search the recipe box


Saturday, November 26, 2005 Twice-Baked Potatoes

These potatoes can be refrigerated before baking; increase baking time to 30 minutes. Or wrap airtight and freeze; bake uncovered for about 40 minutes.

Prep: 1 HR 25 MIN Bake: 20 MIN

4 large baking potatoes (8-10 ounces each)
1/4 to 1/2 cup milk
1/4 cup margarine or butter, softened
1/4 tsp salt
Dash of pepper
1 cup shredded cheddar cheese (4 ounces)
1 tbsp fresh chives

1. Preheat oven to 375 F. Pierce potatoes and bake for 1 to 1 1/4 hours.

2. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell. Mash potato in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

3. Add margarine, salt and pepper; beat vigorously until potato is light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato. Place on ungreased cookie sheet.

4. Heat oven to 400 F. Bake about 20 minutes or until hot.

Makes 8 servings

1 serving: calories 180; fat 11g; cholesterol 15mg; sodium 230mg; carbs 16g; fiber 1g; protein 5g

Source: Betty Crocker's New Cookbook

Posted by Rae

Prepared by Rae :: 10:00 AM :: 0 comments Search the recipe box


Friday, November 25, 2005 Layered Taco Dip

This can be made a day ahead of time before serving.

2 packages cream cheese
1 cup mayo
cheddar cheese, shredded
bag of tortilla chips

1. Mix together the cream cheese and mayo. Spread on bottom of serving dish.

2. Layer salsa on top of cream cheese mixture. Sprinkle cheddar cheese on top to cover salsa.

3. Refrigerate or serve immediatley with tortilla chips.

Prepared by Rae :: 1:09 PM :: 0 comments Search the recipe box


Whipped Shortbread

1 lb butter, softened
1/2 cup cornstarch
3 cups flour
1 cup icing sugar
1 tsp vanilla extract

1. Cream butter, sugar, vanilla & cornstarch. Add flour.

2. Roll into 1 inch balls & flatten a bit.

3. Bake 12 minutes @ 350F.

Festive Tip: Press red or green maraschino cherries into the center before baking.

Posted by Cupcakes

Prepared by Rae :: 12:45 PM :: 0 comments Search the recipe box


Rocky Road Fudge

For chocolate lovers this is like a little bit of heaven on earth. I find that the fudge holds together better if the peanuts are broken up instead of using them whole.

2 cups chocolate chips
1 can sweetened condensed milk
2 tbsp butter or margarine
3 cups salted dry roasted peanuts
1 pkg (10 1/2oz) miniature marshmallows

1. In saucepan, combine chocolate chips, milk and butter. Cook and stir on medium heat until chips are melted and smooth.

2. Remove from heat, stir in peanuts and marshmallows.

3. Spread into greased 13x9" pan. Refrigerate until firm. Cut into squares.

Makes 3 1/4 lbs

Posted by Rae

Prepared by Rae :: 12:15 PM :: 0 comments Search the recipe box


Shortbread Tarts

Use tiny muffin tins - approximately 1 1/2" diameter. This will make about 3 dozen

1 cup butter
1/2 cup icing sugar
1 1/2 cups flour
1 tablespoon constarch

1. Mix ingredients in mixmaster. Don't roll but pat into muffin tins with your fingers to form the shell. Prick the bottoms with a fork and bake 20 minutes at 300 to 325 degree oven.

2. During baking time prick bottoms again if the shells puff up. These may be made in large quantity and frozen.

3. Fill as desired with lemon filling, mincemeat, cherries etc.

Posted by Crazy Gramma

Prepared by crazygramma :: 12:05 PM :: 0 comments Search the recipe box


Thursday, November 24, 2005 Sweet Potato Pecan Pie

Happy Thanksgiving to our American friends!


1 (9-inch) unbaked pastry shell
1 lb (2 medium) yams or sweet potatoes, cooked and peeled
1/4 cup margarine or butter
1 (14 oz) can Eagle Brand Sweetened Condensed Milk ~NOT evaporated milk~
1 tsp grated orange rind
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs
*Pecan Topping

1. Preheat oven to 350F.

2.In large mixing bowl, beat hot yams with margarine until smooth. Add remaining ingredients except pastry shell & Pecan Topping; mix well. Pour into pastry shell.

3. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top.

4. Return pie to oven; bake 20-25 minutes or until golden brown. Cool.

Serve warmed or chilled. Refrigerate leftovers.

Makes one 9-inch pie.

*PECAN TOPPING: In small mixing bowl, combine 1 egg, 3 tbsp dark corn syrup, 3 tbsp firmly packed light brown sugar, 1 tbsp margarine (melted), 1/2 tsp maple flavoring; mix well. Stir in 1 cup chopped pecans.

Source: Great American Favorite Brand Name Cookbook

Posted by Rae

Prepared by Rae :: 7:05 AM :: 0 comments Search the recipe box


Wednesday, November 23, 2005 Chinese Beef and Pea Pods (Crockpot)

1 (1 to 1 1/2 pound) Flank Steak
1 (10 1/2 oz) can beef consomme'
1/4 cup soy sauce
1/4 tsp. Ground ginger
1 bunch green onions, sliced
2 tbs. Cornstarch
2 tbs. Cold water
1 (7oz) package frozen Chinese peas partially thawed, or fresh ones

1. Thinly slice flank steak diagonally across the grain

2. Combine strips in crock-pot with consomme, soy sauce, ginger and onions

3. Cover and cook on low for 5 -7 hours

4. Turn crock-pot to high, stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 minutes.

5. Drop in pea pods the last 5 minutes, longer if using fresh peas

Serve over hot rice

* I also add mushrooms and bean sprouts in and use low sodium soy sauce and consomme as I found the original recipe too salty for my taste.*

Posted by Crazy Gramma

Prepared by crazygramma :: 7:27 PM :: 0 comments Search the recipe box


Bay Scallops & Shells

Prep: 20 MIN Cook: 15 MIN

1/2 cup low fat cottage cheese
2 tbsp lemon sauce
2 tbsp fresh dill, chopped
4 cups bay scallops, steamed
2 cups celery, finely chopped
2/3 cup green onion, chopped
1/4 cup light Italian dressing
12 ounces large pasta shells

Lettuce leaves

1. Cook pasta shells according to package directions; drain and cool. Mix pasta with Italian dressing.

2. Meanwhile, in a blender, combine cottage cheese, lemon juice and dill until smooth.

3. Pour the mixture into a bowl; add cooked scallops, celery and onion and mix well. Spoon mixture into shells.

4. Serve room temp or chilled on lettuce leaves.

Serves 8

1 serving: calories 299; fat 3.9g; cholesterol 38mg; sodium 385mg; carbs 37.6g; fiber 2g; protein 26.9g

Posted by Rae

Prepared by Rae :: 9:19 AM :: 0 comments Search the recipe box


Monday, November 21, 2005 Steak Soft Tacos

Dinner ready in 15 minutes!

Prep: 5 MIN Cook: 10 MIN

1 tbsp oil
1 lb boneless beef sirloin steak, cut into strips
2 cups water
1 cup chunky salsa
1 pkg taco seasoning mix
2 cups Minute white rice, uncooked
8-12 flour tortillas
cheddar cheese

1. Heat oil in large skillet on medium-high heat. Add steak; cook and stir until lightly browned. Stir in water, salsa and seasoning mix. Bring to a boil.

2. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

3. Spoon steak mixture evenly onto tortillas; top with shredded cheddar cheese; if desired. Fold up sides to enclose filling.

Serves 4-6

Serve-With: Green salad drizzled with Ranch dressing.

Posted by Rae

Prepared by Rae :: 9:13 AM :: 0 comments Search the recipe box


Saturday, November 19, 2005 Choco-Walnut Sandwich Bars

Prep:10 minutes Cook: 20 minutes

1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup plus 2 tablespoons cold butter or margarine
4 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk ~NOT evaporated milk~
1 cup chopped walnuts
1/2 teaspoon vanilla extract

1. Preheat oven to 375º. In medium bowl, stir together flour and sugar. Cut in margarine. Pat 2 cups crumb mixture firmly on bottom of 13x9-inch baking pan; set aside.

2. In heavy saucepan, over low heat, melt chocolate with sweetened condensed milk, stirring constantly. Stir in 1/2 cup walnuts and vanilla.

3. Spread evenly over crumb layer in pan. Top with remaining crumb mixture and walnuts; press down firmly. Bake 20 minutes or until lightly browned. Cool completely. Cut into bars. Store loosely covered at room temperature.

Servings: 24 bars

Source: Eagle Brand

Posted by Rae

Prepared by Rae :: 6:56 AM :: 0 comments Search the recipe box


Friday, November 18, 2005 Crock-Pot Cheddar Bacon Potatoes

1/4 lb bacon, diced and cooked
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 lb cheddar cheese, shredded
salt & pepper

1. Line crockpot with foil wrap. Layer half the bacon, onions, potatoes and cheese. Season with salt and pepper. Dot with butter.

2. Repeat layers and dot with butter. Overlap remaining foil. Cook on Low for 8-9 hours.

Posted by Rae

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Prepared by Rae :: 10:39 AM :: 0 comments Search the recipe box


Thursday, November 17, 2005 Baked Cheesy Cauliflower

1 head cauliflower, steamed whole, about 1 pound
1 tbsp butter
1/2 tbsp Dijon mustard
1/2 cup low-fat Cheddar cheese

1. Preheat oven to 400 degrees F.

2. Place the hot steamy head of cauliflower in a baking dish. Rub the butter over the top evenly. Then brush on the mustard. Now cover the top with cheese.

3. Bake for 10 to 15 minutes or until cheese is hot and bubbly.

1 serving: 80 calories; 4g fat; 6g protein; 6g carbs; 3g fiber; 11mg cholesterol; 173mg sodium

Source: Saving Dinner the Low Carb Way

Posted by Rae

Prepared by Rae :: 10:36 AM :: 0 comments Search the recipe box


Wednesday, November 16, 2005 Greek Style Shrimp

2 tsp olive oil
1 cup chopped red onion
1 clove garlic
3 cup chopped zuchinni
2 19oz cans diced tomatoes, drained
1/4 cup white wine or apple juice
2 tsp oregano
1/4 tsp crushed red pepper flakes
1 pound of shrimp
1/2 cup feta cheese
salt and pepper to taste

Heat oil in a skillet and saute onions and garlic for 2 minutes, add zuchinni and cook for another 5 minutes.
Add tomatoes,wine,spices and bring to a boil. Reduce heat to medium and simmer for ten minutes.
Add shrimp and feta. Cook until shrimp has turned pink stirring often.

Makes 4 servings.

* For carb eaters serve over rice*

Per serving without rice: Calories 105, Carbs 8.9, Fat 7.1, Protein 13

Posted by Cupcakes

Prepared by cupcakes :: 5:06 PM :: 0 comments Search the recipe box


Tuesday, November 15, 2005 Poppycock

In case you have not had enough sugar and peanuts here is another good recipe.

12 cups popped popcorn
1/2 cup butter or margerine
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla

Nuts, your choice of which kind and the amount.

Melt butter, add sugar,syrup and salt. Boil for 5 minutes and remove from heat. Add baking soda and vanilla. Pour mixture into popcorn and stir well.
Bake at 250 for 1 hour, stirring every 15 minutes.

*I use a large roasting pan.*

Posted by Crazy Gramma

Prepared by crazygramma :: 10:37 AM :: 0 comments Search the recipe box


Eat More Squares

These are great they taste just like the real thing and are relatively easy to make. Enjoy!!

1 cup corn syrup
2 cups chocolate chips
1/2 cup peanut butter
1 cup crushed peanuts
1 cup of rolled oats

Melt the first three ingredients together, then add the remaining ingredients, mix thoroughly and pour onto greased pan. Refrigerate approx. 1 hour then cut into squares.

Posted by Crazy Gramma

Prepared by crazygramma :: 10:22 AM :: 0 comments Search the recipe box


Peanut Brittle

2 1/2 cups white sugar
1 1/4 cups salted peanuts, broken
1 tbsp butter

Melt sugar in large skillet on a medium heat,until melted and golden brown in color, taking care not to scorch.

Add butter to peanuts and warm.

When sugar is melted add warmed peanuts, stir and spread onto greased cookie sheet. Let cool and break into desired sized pieces.

Note: I do not use the full amount of butter if I am greasing the cookie sheet I find it is to greasy for my liking. Also I warm the peanuts on the stove so they are handy when needed. This recipe makes apporx. 1lb of Peanut Brittle and stores nicely for a long time.

Posted by Crazy Gramma

Prepared by crazygramma :: 10:10 AM :: 0 comments Search the recipe box


Monday, November 14, 2005 Pork Chop Bake

Deep brown in color. This is a very satisfying way of serving chops.

2 tsp hard margarine (butter browns to fast)
2 loin pork chops, trimmed of fat
1 cup chopped onion
1 tsp all-purpose flour
salt, sprinkle
pepper, sprinkle
1/2 cup apple juice
1-2 tsp soy sauce

1. Melt margarine in frying pan. Add pork chops. Add onion to edge of pan, away from chops. Brown chops on both sides and stir onions occasionally as they brown. Transfer chops to greased 1 quart casserole.

2. Sprinkle onion with flour, salt and pepper. Mix.

3. Stir in apple juice and desired amount of soy sauce until sauce boils and thickens. Pour over pork chops. Cover. Bake in 350 F oven for about 1 1/4 hours until pork is tender.

Serves 2

1 serving: 254 calories; 12.2g fat; 19g protein; 322mg sodium

Source: Company's Coming-Cooking For Two

Posted by Rae

Prepared by Rae :: 9:37 AM :: 0 comments Search the recipe box


Friday, November 11, 2005 Mom's Wartime Meatloaf (1940's)

Remembrance Day - Lest we forget
Lest we forget
~Harvey Eugene Myers, veteran World War II (1921 - 1987)
~Norman Eduard St. Godard, veteran World War I (1897 - 1994)

1 1/2 lbs lean ground beef
1 tsp garlic (3 minced garlic cloves)
1 medium onion, chopped
1/2 green pepper, finely chopped
1/2 cup fine bread crumbs
2 eggs
1/2 tsp oregano
1/2 tsp basil
1/2 cup barbeque sauce or tomato ketchup

NOTE: ALL garlic above needed, makes for a sweet loaf...really nice.

1. Mix all ingredients in a large bowl and place in a bread loaf size pan.

2. Top with barbeque sauce or tomato ketchup.

3. Bake at 350°F for 1 hour.

Posted by Rae

Prepared by Rae :: 8:15 AM :: 0 comments Search the recipe box


Thursday, November 10, 2005 Crockpot Fried Chicken

I tried this the other day and it is pretty good, however next time I will use boneless chicken breasts.

1/3 cup all purpose flour
1 tsp salt
1/4 tsp. pepper
1 tsp. paprika
1/4 tsp. garlic powder
3 lbs. chicken parts with skin removed

Stir in first 5 ingredients in bowl. Pour into a plastic or paper bag.

Shake 2-3 pieces of chicken at a time in bag to coat. Repeat for all pieces of chicken. Arrange on broiler tray. Broil on top rack in oven to brown pieces quickly, not to cook. Trnafer to 3 1/2 quart slow cooker. Cover. Cook on low 8 - 10 hours or on high for 4 - 5 hours.

Serves 6

1 serving: 171 calories, 3.4g total fat, 763 mg Sodium, 25g Protien, 8g Carbohydrates

Source: Company's Coming Slow Cooker Recipes

Posted by Crazy Gramma

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Prepared by crazygramma :: 9:53 AM :: 0 comments Search the recipe box



I figure if I "The Queen of No Baking Skills" can make bread so can everyone else. This is a nice easy bread recipe but does take about 4 hours from start to finish.

3 cups of warm water
2 eggs
1/2 cup sugar
6 tablespoons oil
1 teaspoon salt
2 tablespoons fast rising yeast
7-9 cups of flour

Mix together water,eggs,sugar,oil & salt. Mix yeast and flour. Mix flour mixture into water mixture. Knead for about 10 minutes. Cover and let rise for 1 hour. Punch down dough and let rise for another hour.

When doubled in size make into buns or bread. Let rise again. Bake at 350 ,20 minutes for buns and 30 minutes for bread. Brush tops of buns or bread with butter when you take them out of the oven for softer crust.

Cheese buns:

Roll shaped buns in grated cheese. Line cookie sheet with tin foil, spray foil and place buns on foil. If you are using a non stick cookie sheet foil is not required.

**Helpful Hint**

I mix the yeast with just 7 cups of flour and add it 1 cup at a time. Keeping the other 2 cups in reserve if needed.

Posted by Crazy Gramma

Prepared by crazygramma :: 9:14 AM :: 2 comments

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Wednesday, November 09, 2005 Hot Buttered Rum Batter

Simply delicious! I like to use Captain Morgan's Spiced Rum and to top it off with a spoonful of cool whip.
Prep:10 MIN Cook:10 MIN

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.

2. In a coffee mug, measure 2 tablespoon Hot Buttered Rum Batter and 1-2 oz of rum, then fill cup with boiling water. Stir and sprinkle top of drink with nutmeg.

*You can keep this in the freezer for up to 3 months.

Makes 100 servings

1 serving:Calories 78; Fat 4.3g; Cholesterol 12mg; Sodium 44mg; Carbohydrates 10.3g; Dietary Fiber 0g; Protein 0.2g

Source: All Recipes

Posted by Rae

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Prepared by Rae :: 9:25 AM :: 1 comments

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Wild Mountain Bacon Cheeseburger

Here's a clone of a Wendy's burger. Wildly delicious!

Southwestern Pepper Sauce:
1/3 cup mayonnaise
3/4 tsp paprika
1/4 tsp cumin
1/4 tsp minced garlic
1/4 tsp lemon juice
1/8 tsp cayenne pepper
1/8 dried oregano
pinch salt
pinch granulated sugar

3 1/4 oz ground beef
1 kaiser bun
1 slice colby jack cheese
2 slices cooked bacon
1 leaf iceberg lettuce
2 tomato slices
2 red onion rings

1. Make the Southwestern Pepper Sauce by combining ingredients in a small bowl. Cover and chill the sauce until it's needed.

2. Form the ground beef patty on wax paper. Make it slightly bigger than the diameter of the bun. Put the patty into the freezer for at least 30 minutes so that it will firm up. This prevents the ground beef from falling apart as it cooks.

3. When you're ready to make the burger, heat up a large skillet over medium heat. Brown the faces of the kaiser bun on the skillet. When the faces of the bun are light brown, use the skillet to cook the beef patty. Add a sprinkle of salt and pepper to the meat, then cook it for 2 to 3 minutes per side or until done.

4. Assemble burger by positioning the patty on the bottom bun. Place the slices of cheese on the beef., followed by the slices of cooked bacon. Place the lettuce leaf on the bacon, then add the tomato slices and onions. Spread about 1 tbsp of Southwester Pepper Sauce on the face of the top bun. Flip the top over onto the rest of the burger and enjoy.

Makes 1 burger

Source: Top Secret Recipes

Posted by Rae

Prepared by Rae :: 8:49 AM :: 0 comments Search the recipe box


Tuesday, November 08, 2005 Balsamic Chicken

1/2 cup apple juice
1/2 cup chicken broth
1/2 tsp thyme
2 tbsp lemon juice
2 tbsp balsamic vinegar
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
6 chicken breast

Mix marinade ingredients and marinade chicken for at least 2 hours. Cook chicken in skillet until done. Boil remaining marinade until liquid is reduced by half. Pour over chicken.

Makes 6 servings

Per serving/ Calories 210, Protein 29, Carbs 1, Fat 9, Cholestrol 95, Sodium 330

Posted by Cupcakes

Prepared by cupcakes :: 5:06 PM :: 0 comments Search the recipe box


Toasted Barley w/ Mixed Veggies

1/2 cup uncooked barley
1/2 cup red onion
1/4 cup mushrooms
1/4 cup carrots
1/4 cup green bell pepper
2 tsp dried dill
1 can(14.5oz)chicken broth

Spray 10 inch skillet with non stick spray. Cook barley in skillet over med-high heat until browned. STIR CONSTANTLY! Stir in remaining ingredients. Heat to boiling and then cover and simmer until barley is cooked. Approx. 35-40 min.

Makes 6 servings

per serving/ calories 85 , protein 3, carbs 16, fiber 3, sodium 310

Posted by Cupcakes

Prepared by cupcakes :: 4:55 PM :: 0 comments Search the recipe box


Breakfast Sundae

A yummy morning treat for the kiddies!

1 tbsp strawberry jam
1/2 cup Cheerios
1/2 cup strawberry flavored yogurt
3 whole fresh strawberries

1. Wash strawberries & remove stems.

2. Place 1 tbsp strawberry jam in bottom of glass.

3. Put 1/4 cup Cheerios on top of jam. Slice 1 strawberry and place on top of cheerios. Put 1/4 cup yogurt over strawberries.

4. Add remaining layer of Cheerios. Slice another strawberry & place on top.

5. Add remaining yogurt; top with whole strawberry.

Makes 1 sundae

Posted by Rae

Prepared by Rae :: 8:03 AM :: 0 comments Search the recipe box


Monday, November 07, 2005 American Lasagna

If you want less hassle skip step two and use ready to bake lasagna noodles.

1 1/2 pounds ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (28 ounce) can diced tomatoes, with juice
1 (12 ounce) can tomato paste
12 lasagna noodles
2 eggs, beaten
1 (16 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, grated
grated Parmesan cheese

1. Brown hamburger, onion, and garlic over medium heat. Drain fat. Mix in basil, oregano, brown sugar, 1 1/5 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30 to 45 minutes.

2. Cook noodles according to package directions. Place in a colander, and rinse in cold water. Lay out on paper towels, and blot dry.

3. Combine eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.

4. Spread 1 cup sauce in the bottom of a 9 x 13 inch pan. Layer with 1/3 noodles, 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 tomato sauce. Repeat. Top with remaining noodles and sauce. Spread additional Parmesan cheese over the top.

5. At this point, the lasagna can be baked at 375 degrees F (190 degrees C) for 30 minutes, or it can be covered and refrigerated for up to two days. If it has been refrigerated, bake it for 45 minutes. Let stand after baking for 10 minutes before serving.

Makes 6 - 8 servings

Posted by Rae

Prepared by Rae :: 8:58 AM :: 0 comments Search the recipe box


Friday, November 04, 2005 Cajun-Seasoned Chicken

I love crockpots. Here's another of my fave recipes from the same Betty Crocker cookbook that I've mentioned before on Live Love Laugh.

Prep: 15 MIN Cook: 9 HR

3 slices bacon, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
8 boneless, skinless chicken thighs (about 1 1/2 pounds)
2 teaspoons Cajun seasoning
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/3 cups uncooked regular long-grain rice
1 1/3 cups water

1. Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp. Stir in bell pepper, onion and celery. Cook 2 to 3 minutes, stirring frequently, until crisp-tender. Spoon bacon and vegetables into 3 1/2 to 4 quart slow cooker, using slotted spoon.

2. Sprinkle chicken with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken over medium-high heat 4-5 minutes, turning once, until brown on both sides. Arrange chicken and any remaining drippings in skillet over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining 1 teaspoon Cajun seasoning.

3. Cover and cook on low heat setting 8-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

4. Cook rice in water as directed on package. Serve chicken and sauce over rice.

Makes 4 servings

Variation: To add a little more fire to the flavor, season with red pepper sauce.

Serve-With: Warm sourdough bread & fresh green beans

1 Serving: Calories 160; Fat 17g; Cholesterol 110mg; Sodium 340mg; Carbohydrate 60g; Dietary Fiber 3g; Protein 44g

Source: Betty Crocker Slow Cooker Meals

Posted by Rae

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Prepared by Rae :: 4:17 PM :: 0 comments Search the recipe box


Clam Chowder for Winter Days

This is made in a crockpot and can be frozen, however do not re-heat it in a microwave as it tends to seperate.


6 strips of bacon, finely chopped
1 onion, finely chopped
3 stalks of celery, finely chopped
2 cans (each 5oz/142g) whole baby clams
1 cup water
3 cups diced peeled potatoes
1 tsp Worcesthire sauce
1/2 tsp salt
14 tsp pepper
1 bay leaf
1/4 cup all purpose flour
2 cups light cream or half and half or 1 13oz can evaporated milk
1/2 green pepper, finely chopped

1. In a large non-stick skillet, saute' bacon, onion and celery for 5 minutes or until vegetables are softened and onion is translucent. With a slotted spoon, transfer the mixture to the slow cooker.

2. Drain clam liquid into slow cooker; set aside whole clams. Add water, potatoes, Worcestershire sauce,salt,pepper and bay leaf.

3. Cover and cook on High for 3 to 4 hours or on Low for 6 to 10 hours, until potatoes are tender and soup is bubbling. Remove baf leaf and discard

4. In a bowl combine flour and 1/4 cup cream; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper and remaining cream. Cover and cook on High for 25 to 30 minutes or until thickened.

** I have used cornstarch instead of flour and the results are still good**

Posted by Crazy Gramma

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Prepared by crazygramma :: 11:33 AM :: 1 comments

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