Friday, July 31, 2009
Tuesday, July 28, 2009
1/2 lb. chicken or beef, thinly sliced (We just cut up chicken into large cubes).
1/2 tsp. curry powder
1 T. oil
1 T. water
1 bag stir fry vegetables
1/2 c. sauce
Cook chicken and vegetables in oil (Mike used Grape seed oil), curry and water, add the sauce.
(We doubled the sauce recipe, but you don't have to...we like things SAUCY!)
2 T. creamy peanut butter
2 T. vinegar
2 T. soy sauce
1 T. brown sugar
1 tsp. garlic powder
1/8 tsp. ginger
1/8 tsp. red pepper or to taste
Mix all ingredients together well and add to stir fry.
Mike made this for dinner tonight. I must say it was delicious! I'm just bummed I didn't take a picture. Mike served with rice, although I've seen this dish served with noodles.
*Sams club has a WONDERFUL bag of frozen stir fry vegetables in the frozen food section for a great price. We only used a half of a bag.
Thursday, July 23, 2009
12" pizza pan
1 pkg. refrigerator sugar cookie dough (or make your favorite sugar cookie dough recipe)
1 (8 oz.) pkg. cream cheese
1/3 c. pineapple juice or milk (I like to use the pineapple juice)
1/2 c. powdered sugar
1/3 c. favorite preserves or jam (Peach, Raspberry, Strawberry etc.)
Line a cookie sheet with raised edges with tin foil. (This will save a lot of future clean up.) Lay strips of bacon on cookie sheet. Pre-heat oven to 425. Bake 15 to 20 minutes (time will depend if you like your bacon soft or crunchy). No need to flip bacon. No splatters in the oven. Easy!
I found my new favorite way to cook bacon! I just can't bring myself to cooking it in a skillet over the stove again!!! Did I mention EASY clean up?
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot (Karla didn't add the carrot)
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper
salt to taste
1-Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2-In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
salt and pepper
4 gallons water
4 1/2 lbs. sugar
1 bottle root beer extract
5 lbs. dry ice
Add cold water to the 4 gallon mark. Next add sugar and root beer extract. Stir with a long handled spoon. Add dry ice. Let stand 30-40 minutes. Add regular ice to make it cold. This will make a full 5 gallon jug.
My favorite part of the homemade root beer is when you let the root beer sit for a few hours or over night, and all the dry ice falls to the bottom and ends up making a slush at the bottom of the jug. Yummy!
Wednesday, July 15, 2009
This is a wonderfully refreshing drink. It has just the right amount of lemon and sugar. It makes a great drink for baby or wedding showers!!!
4 Quarts (1 gallon) COLD water
2 c. sugar
1 T. lemon extract
1 T. citric acid (VERY hard to find. We found ours in a health food store. Although I've heard many say they found it at a local pharmacy or home brewing store. It cost about $8 a lb. but it goes a long way).
Mix the first four ingredients together. Stir well. Add ice and sliced lemons. Enjoy!
We especially enjoy this drink on warm sunny days!
16 oz. refried beans
1 c. salsa
2 c. shredded cheese
1 c. sour cream
32 oz. cream cheese, cubed (yes...that's 4 c.)
1 T. chili powder
Put in crockpot & heat on high for 2 hours.
Sunday, July 12, 2009
1 slice mozzarella cheese
1 slice Danish fontina cheese
1/2 Tbsp. butter , softened (for best results, use high-quality butter)
Honey from a squeeze bear bottle
1 tsp. fresh basil , chopped
2 slices tomato
2 slices bread (organic multigrain bread works best)
Butter bread on one side with melted butter. Place in pan, butter side down, over medium-low heat. Place mozzarella on one half of the bread and fontina and Havarti on the other. Cook until golden on bottom and cheese begins to melt. Place tomato on mozzarella side and honey on fotina/Havarti side. Place under broiler for a few minutes to heat up tomato. Sprinkle basil and assemble sandwich.
2 lbs. ground beef (or moose, elk etc.)
1 c. rolled oats
2 eggs slightly beaten
2/3 c. onion finely chopped
1 1/4 t. salt
1 1/2 t. worcestershire sauce
2/3 c. milk
a few grains of pepper
Combine all ingredients, mix well. Form into balls. Place in casserole dish in a single layer. Bake at 350 until brown.
1 c. pineapple juice
3 T. corn starch
1 T. soy sauce
2 1/2 T. vinegar
6 T. water
1/2 c. brown sugar
Cook until thick, stir constantly. Pour over browned meatballs. Put 1 can pineapple chunks and 1/2 c. sliced green peppers on top. Heat thoroughly at 350 degrees and serve.
Great Served with rice!
Mike made these wonderful meatballs for dinner the other night. We all thought they were fantastic!
Friday, July 3, 2009
1 (8 oz) pkg. cream cheese
1/4 c. milk
1 tsp. lemon juice
1 tsp. garlic salt
1 tsp. Worcestershire sauce
about 1/4 onion chopped fine (you can add more if you are a REAL onion lover)
Add all the ingredients into a kitchen aid (or other mixer) and mix on med until well blended.
This has become a family favorite. We LOVE to eat the dip with the plain or crinkled lays potato chips. Yum Yum! Don't forget to buy some breath mints!!!
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see Notes, below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
-Chill at least 1 hour before serving, the longer the better.
*Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present.
*Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars (they use it to make Jam's and Jellies)
I used to have a recipe that tasted like the real thing, but I haven't been able to find it in years. So this is the next closest recipe we have. If you use the dressing right after it's made, it doesn't taste quite right. It has a sweet taste. But if you make this the night before it's A LOT better. Worth the wait if you ask me!
Preheat the oven to 425 degrees. Remove husks and silks from the corn. Spread butter, salt and pepper over the corn. Wrap the corn in tinfoil. Place them on a rack in your oven and cook for about a half hour (it may need a little longer, test by cutting a small section off the corn, and if it's not tender, leave it in until it's done. You can also put a jelly roll type of pan underneath the corn just in case butter starts to escape through the tinfoil.
You can also put these tinfoil wrapped corn on the grill for about 10-15 minutes, turning every two or three minutes or so until done.
Why wouldn't you just boil the corn you ask? I've found on many occasions I've run out of my large cooking pans during cooking a big meal, and I have to cook the corn either before or after the meal has cooked. So if you want everything to come out at about the same time, this is a good way to do it.
Wednesday, July 1, 2009
1 yellow (or white) cake mix (pre-made according to directions on pkg)
2 pkg. vanilla pudding (pre-made according to directions on pkg.)
1 lb. strawberries (sliced)
1 bunch of bananas (sliced)
Homemade strawberry (or raspberry) jam
lrg. Strawberry Jello (pre-made according to directions on pkg.)
Pre-made whip cream or cool whip (I like to use homemade whip cream)
Make all items that are required to be pre-made according to directions on package first. Cut cooled cake, and jello into small bite sized pieces. Place about a quarter of the bite sized cut pieces of cake for the bottom level of the trifle. Next add a quarter or so of the pudding mix (remember you need to save some for the layers). Add the desired amount of jam you'd like to use. Next add about a quarter of the jello. Add desired amount of strawberries and bananas. Add a layer of whip cream. Then repeat the layers starting with the cake and ending with whip cream. Fill the bowl to the top with the various layers!!! Enjoy!
Now I know this is not even close to a REAL authentic English trifle, but it's still really good. If you don't have a trifle bowl, any LARGE clear glass bowl will do. We just usually fill trifle with fruits we have on hand. But Mike specifically asked for a strawberry and banana one for Fathers day. Great choice Mike!
2 slices bread
1 slice cheese
salt & pepper
mayo, ranch, mustard, or other desired toppings
Toast the bread. Spread on Mayo and other desired spreads (mustard, ranch). Salt and pepper desired amount. Add lettuce, tomato, cheese, and bacon. Enjoy!!! Yum!
I absolutely LOVE eating these in the summer. Especially when I lived in Utah and had a plethora of fresh home grown tomatoes. Yumm!