Sunday, August 30, 2009
Wednesday, August 26, 2009
Honey Lime Enchiladas
Monday, August 24, 2009
My middle child, Joey, is about as funny as they come. And he is sharp as a tack--he remembers random things forever. About a year ago, my friend Christiana had made some banana bread and had offered Joey a piece. He loved it, and he still talks about it every time her name comes up. And whenever we see her, he asks her if she has any banana bread.
1 cup sugar
1/2 c. shortening
2 eggs--cream together
3 very very ripe bananas
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
Sunday, August 16, 2009
Saturday, August 15, 2009
Tuesday: Chicken Amandine
Wednesday: Dance Convention, dinner at the drive-through on the way home
Thursday: First Day of School!!!! Chicken Ranch Crockpot Dinner, Banana Bread
Friday: Happy Anniversary to us! 13 years!!!
Saturday: Leftover buffet
Friday, August 14, 2009
Recipe copied from The Sisters' Cafe
3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.
Shown here with large sugar granules (can get at Roberts).
This was our favorite thing to order when we were in Kauai. When we got home and I was missing the Hawaiian sun, I found this recipe to comfort me. :) It's soooo good, and soooo easy. And my husband loves it when I make this for him. Serve with a big scoop of sticky rice. Yum!
3 cups cubed, cooked chicken
1 can cream of chicken, celery, or mushroom soup
1 can water chestnuts, sliced and drained
1/4 c. chopped green onions
2/3 c. mayonnaise
1/2 c. chopped onion
1/2 c. sour cream
1 pkg. crescent roll dough
2/3 c. shredded Swiss cheese
1/2 c. slivered almonds
2-4 Tbs. melted butter
Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.
Thursday, August 13, 2009
1 medium onion
1/2 lb. bacon, chopped
Cook in large skillet until onion is translucent and bacon is starting to crisp.
5-6 potatoes, peeled and sliced thin (can use food processor to slice the potatoes and carrots)
9-10 baby carrots
Stir and season with:
1-2 cans sprite, enough to just cover the potatoes
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).
Can add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not too dry.
(Shown here with ham and swiss braid)
Tuesday, August 11, 2009
From Christine Hansen
We had this served to us at beautiful visiting teaching conference about the Ten Virgins. I think this will be fun to make around Christmas time. We have a tradition on Christmas Eve where we dress up and have a shepherd's dinner.
Yogurt Sauce (make first, to allow flavors to blend)
1 cup plain yogurt
1/3 c. finely chopped, seeded cucumber (I just shredded it)
2 T. finely chopped onion
1 garlic clove, minced
1 tsp. sugar
Combine all ingredients and refrigerate. Best if made at least an hour ahead to allow flavors to blend.
1 lb. lean ground beef, browned with onion, salt and pepper
2 cups cooked barley (or whatever ratio you like).
1 cup beef broth
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin
Barley is a great meat stretcher! Use pearl barley, available in bags near the dried beans. Cook it like rice, using 2 cups of water for 1 cup barley. I used my rice cooker but the stove top will work well too. Can freeze any leftovers--add to soup, etc.
Combine beef and barley, warm on the stove with 1 cup beef broth (or more if it seems dry). You can use bouillion and water as well. This will help moisten it and allow the spices to permeate the mixture. Add oregano, garlic powder, cumin. Simmer 30 minutes or so.
pita bread (best price and quality at costco)
fresh chopped tomatoes
sliced onions or green onions
Side of red grapes.