This is so Yummy! Need I say more?
Mix 1 C. flour, 1 cube soften butter, ½ C. chopped walnuts.
Pat down in a 9x13 baking pan. Bake 20 min. @350. Let cool.
Mix together: 2 small packages vanilla instant pudding, 3 C. milk.
Stir until thickened. Add 8 oz soften cream cheese, 1 C. coconut.
Pour over cold crust. Then spread 8 oz carton non-dairy whipped topping. Top with toasted coconut. Serve chilled.
Friday, May 15, 2009
Thursday, May 7, 2009
Orzo with Feta and Tomatoes
I tried this the other day and we loved it. I saw it in 30 Minute Meals with Rachael Ray and It looked so good. Well it was really good, easy to make and the kids loved it. It is an easy pasta dish that you can take to parties. It is also easy to double this recipe for a large group.
Cook Time 10 min. Yield 4 servings as a side dish
1/2 pound orzo
Salt
2 tablespoons butter
1 cup feta cheese crumbles
A handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
Freshly ground black pepper
Heat water in large sauce pot to boil and add pasta, cook to al dente.
Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
Cook Time 10 min. Yield 4 servings as a side dish
1/2 pound orzo
Salt
2 tablespoons butter
1 cup feta cheese crumbles
A handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
Freshly ground black pepper
Heat water in large sauce pot to boil and add pasta, cook to al dente.
Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
Wednesday, March 11, 2009
Chicken Tortilla Soup
This is one I got from Angela Giles. It has become one we love. I just made it yesterday and we ate it all up.
1 can chicken broth (I use 1/2 box Chicken stock)
1 can condensed cream of chicken soup
1 can condensed cream of potato soup
1-1/2 c milk
2 c cubed chicken (Cooked)
1 can mexicorn
1 can chopped green chilis
1 onion chopped
1 clove garlic finely chopped
6-8 flour tortillas cut into 1 1/2 inch strips to fry up in oil as chips.
1-1/2 c shredded cheddar cheese.
In a large pot cook onion and garlic (until onion is clear). Add chicken, broth, and soups. Add the corn, chilis mixing well. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes. And enjoy with cheese on top and your home made chips.
1 can chicken broth (I use 1/2 box Chicken stock)
1 can condensed cream of chicken soup
1 can condensed cream of potato soup
1-1/2 c milk
2 c cubed chicken (Cooked)
1 can mexicorn
1 can chopped green chilis
1 onion chopped
1 clove garlic finely chopped
6-8 flour tortillas cut into 1 1/2 inch strips to fry up in oil as chips.
1-1/2 c shredded cheddar cheese.
In a large pot cook onion and garlic (until onion is clear). Add chicken, broth, and soups. Add the corn, chilis mixing well. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes. And enjoy with cheese on top and your home made chips.
Thursday, February 19, 2009
Chocolate Fondue
1 cup semisweet chocolate chips
1 cup heavy cream
1/2 cup light corn syrup
In sauce pan melt the three ingredients and let it come to a light boil. Then it is ready for your fondue. It is good with bananas, strawberries, marshmallows, and angel food cake, or pound cake. Can also use it as ice cream topping.
1 cup heavy cream
1/2 cup light corn syrup
In sauce pan melt the three ingredients and let it come to a light boil. Then it is ready for your fondue. It is good with bananas, strawberries, marshmallows, and angel food cake, or pound cake. Can also use it as ice cream topping.
Friday, December 19, 2008
Ranch Chicken Pasta
I got this from Kelly Vestal when we were in dinner group. We love eating this and it is so easy. Sometime I will cook mushrooms with it or put some grape tomatoes in it. I always think of Kelly when we make this dish.
1 Cup prepared ranch (bottle or homemade)
4 Chicken breasts pounded thin
½ cube butter
1/3 Cup white cooking wine
10 oz. angel hair or fettuccine noodles
Freshly grated parmesan cheese
-I typically double the sauce recipe-
Sauté chicken in butter until brown and cooked through. Transfer to dish and cut chicken into strips and set aside. Pour wine in skillet; cook over med/high heat, scraping up any bits from chicken. Cook 3-5 minutes. Whisk ranch in and add chicken. Pour sauce over cooked noodles and add desired amount of cheese.
1 Cup prepared ranch (bottle or homemade)
4 Chicken breasts pounded thin
½ cube butter
1/3 Cup white cooking wine
10 oz. angel hair or fettuccine noodles
Freshly grated parmesan cheese
-I typically double the sauce recipe-
Sauté chicken in butter until brown and cooked through. Transfer to dish and cut chicken into strips and set aside. Pour wine in skillet; cook over med/high heat, scraping up any bits from chicken. Cook 3-5 minutes. Whisk ranch in and add chicken. Pour sauce over cooked noodles and add desired amount of cheese.
Sunday, December 7, 2008
Food Network
I love the food Network. I love learning new things. I don't try a hole lot but I am trying more. So to night Brian and I wanted to try some new things. We looked on the food network website. (On Sundays we have breakfast for dinner.) Being Sunday we had to have all the stuff in the house to make it. So we found crepes and some hot chocolate that was so good. Both recipes just happen to be from Paula Dean who I like.
CREPES
Recipe courtesy Paula Deen, 2007
Ingredients
• 3 eggs, large
• 1 1/3 cups milk
• 3/4 cup all-purpose flour
• 6 tablespoons butter, melted, plus more for pan
• 2 tablespoons cocoa powder
• Pinch salt
Directions
Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.
In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.
Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.
Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.
DREAMY CREAMY HOT CHOCOLATE
Recipe courtesy Paula Deen
Ingredients
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups hot water
• Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
We put real whipped cream on it. It was so rich and good. With the crepes we didn't put the cocoa in. It's good with ham lunch meat and cheese. Enjoy!
CREPES
Recipe courtesy Paula Deen, 2007
Ingredients
• 3 eggs, large
• 1 1/3 cups milk
• 3/4 cup all-purpose flour
• 6 tablespoons butter, melted, plus more for pan
• 2 tablespoons cocoa powder
• Pinch salt
Directions
Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.
In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.
Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.
Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.
DREAMY CREAMY HOT CHOCOLATE
Recipe courtesy Paula Deen
Ingredients
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups hot water
• Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
We put real whipped cream on it. It was so rich and good. With the crepes we didn't put the cocoa in. It's good with ham lunch meat and cheese. Enjoy!
Friday, October 17, 2008
Bev Tanner's "Dinner In A Pumpkin"
It makes a lot so it is good for Halloween parties or Ward parties or sharing one with a friend. It is some work to do these but the kids get a kick out of it.
2 lbs. ground beef
1/2 lb of sausage
3 stalks of celery (or to your liking)
1 green bell pepper
1 onion
1 can of cream of mushroom soup
1 can of cream of chicken soup
4 ounces of sliced mushrooms
1 4-ounce can of water chestnuts
2-3 tablespoons of brown sugar
2-3 tablespoons of soy sauce
1 box of instant white rice
2 large pumpkins
Preheat oven to 350 degrees.
Thoroughly cook ground beef, sausage, celery and onion together and set aside.
In another bowl mix together cream of mushroom and chicken soup. Add in 4 ounces of sliced mushrooms, water chestnuts, brown sugar and soy sauce. Then add in prepared instant white rice. Thoroughly cooked, together.
Take two large pumpkins and scoop out the interiors and discard. Be sure to keep the cap of the pumpkin for baking.
Fill both pumpkins with meat mixture and rice mixture and thoroughly stir in pumpkins. Place caps back onto pumpkins and bake in preheated oven for one hour. Then enjoy your pumpkins!
Be careful because pumpkins will be very hot.
2 lbs. ground beef
1/2 lb of sausage
3 stalks of celery (or to your liking)
1 green bell pepper
1 onion
1 can of cream of mushroom soup
1 can of cream of chicken soup
4 ounces of sliced mushrooms
1 4-ounce can of water chestnuts
2-3 tablespoons of brown sugar
2-3 tablespoons of soy sauce
1 box of instant white rice
2 large pumpkins
Preheat oven to 350 degrees.
Thoroughly cook ground beef, sausage, celery and onion together and set aside.
In another bowl mix together cream of mushroom and chicken soup. Add in 4 ounces of sliced mushrooms, water chestnuts, brown sugar and soy sauce. Then add in prepared instant white rice. Thoroughly cooked, together.
Take two large pumpkins and scoop out the interiors and discard. Be sure to keep the cap of the pumpkin for baking.
Fill both pumpkins with meat mixture and rice mixture and thoroughly stir in pumpkins. Place caps back onto pumpkins and bake in preheated oven for one hour. Then enjoy your pumpkins!
Be careful because pumpkins will be very hot.
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