loads of recipes

creamy tomato soup

noreply@blogger.com (mikki roo) — Tue, 24 Aug 2010 03:16:00 +0000

1 onion, chopped
2 Tbsp margarine
2x14 oz cans diced tomatoes
2x10 oz cans tomato soup
1 1/2 cups milk
1 tsp sugar
1/2 tsp dried basil
1/2 tsp tsp paprika
1/8 tsp garlic powder
8 oz pkg cream cheese, cubed

In a large saucepan, sauté onion in margarine over medium heat until tender. Stir in remaining ingredients except cream cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and heat until melted. Serve immediately.

This is a quick gourmet twist on canned tomato soup. I usually leave the cream cheese out and use real butter, fresh herbs & garlic.

simple taco casserole

2boyzmum@gmail.com (mikki roo) — Mon, 10 Aug 2009 19:57:00 +0000

1 lb ground beef
Onion
Salt & pepper to season
1 cup salsa
1 cup mayonnaise
1 tsp chili powder
Taco chips
Shredded cheese
Shredded lettuce
Sliced black olives
Green onions, chopped
Diced tomatoes

Brown beef with onion; add salt & pepper. Add salsa, mayonnaise and chili powder. In 9x13” pan, layer chips, meat and cheese. Bake at 350° for 20 minutes only. Spread with lettuce, olives, green onion and tomatoes. Serve with salsa and Mexican salad dressing, sour cream or 1000 island dressing. Simple but pretty, and a complete meal!

Note: Do not substitute Miracle Whip for mayonnaise. It incorporates a sweet flavor that is not entirely pleasant in this dish!

mexican salad dressing

2boyzmum@gmail.com (mikki roo) — Mon, 10 Aug 2009 19:55:00 +0000

1-2 green onions
1 cup sugar
1 tsp salt
1/2 tsp pepper
1 tsp celery salt
3 tsp prepared mustard
1/3 cup vinegar
1/2 - 3/4 cup vegetable oil
3/4 - 1 cup Miracle Whip
2 Tbsp sour cream

Blend first 5 ingredients slightly in blender. Add remaining ingredients and blend well. Really good flavor. Great on taco salad or even potato salad!

vanilla rainbow cupcakes

2boyzmum@gmail.com (mikki roo) — Tue, 21 Jul 2009 03:18:00 +0000

1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
food coloring

Preheat oven to 350°F and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Divide mixture evenly into bowls, into however many colors you want. Color the mixture with the food coloring.

Evenly fill the muffin cups with the color batters and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Buttercream Icing

2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint if desired and garnish with multi-color sprinkles.

blueberry french toast

2boyzmum@gmail.com (mikki roo) — Sat, 02 May 2009 03:20:00 +0000

12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

Preparation:

Cut bread into 1-in cubes; place half in a greased 13" x 9" baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8

Ciabatta Sandwich

2boyzmum@gmail.com (mikki roo) — Sun, 12 Apr 2009 01:03:00 +0000

Okay, I think it’s high time I got a new recipe out… and I have just the one! Perfect for spring and summer, this flavorful Ciabatta sandwich will be a hit with any age and gender. We sampled a similar version at our friends’ place in Ohio and I couldn’t wait to come home and try it!

Ciabatta Sandwich

1 large Ciabatta loaf*
Butter
Mayonnaise or Miracle Whip
Deli black forest ham, sliced thin
Deli smoked turkey breast, sliced thin
Thin sliced Cheddar cheese
Lettuce leaves
Thin sliced tomatoes
Thin sliced cucumbers
Renee's Mediterranean Greek dressing (or vinaigrette of your choice)

Slice open the loaf horizontally, spread with butter and lightly toast under broiler. Spread lightly with Mayo, then layer meat and veggies in order given. Salt and pepper if desired, then drizzle lightly with dressing. Cut into individual sizes and serve slightly warm. So yummy and gourmet!

*Note: Our local grocery store carries a bread called Mediterranean Bread which is delicious as well. The possibilities are as endless as available types of bread!

chef ramsay’s scrambled eggs

2boyzmum@gmail.com (mikki roo) — Mon, 09 Feb 2009 19:30:00 +0000

Tech Guy and I have been on a gourmet cooking streak lately. We both love Gordon Ramsay and we found this video on how to scramble eggs the real way! I don’t really like eggs; usually avoid them as much as possible, but I have to admit these were pretty good! I’ve also included a recipe so you don’t have to watch the whole thing, but the video will make you drool…

Gordon Ramsay's Scrambled Eggs

6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche (sour cream works great)

garnish:
fresh ground black pepper
chopped chives

Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump and then add the creme fraiche. Season.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

italian beef stew

2boyzmum@gmail.com (mikki roo) — Tue, 03 Feb 2009 04:20:00 +0000

If you know me, you know how I looove anything Italian. The more authentic the better, and my dream is to one day visit that gorgeous country... but for now I content myself with cooking and browsing magazines with the slightest hint of anything Italian. I found this recipe on Kalyn's site and it definitely appealed to that side of me, not to mention it's deliciously low carb and I had leftover roast beef to use up.

Leftover Roast Beef Italian Stew
(Makes about 2-3 servings, recipe can easily be doubled.)

1/2 onion chopped
1/2 green pepper chopped (or more)
1 T olive oil
8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
2 cups beef stock (or 1 can beef broth plus a little water)
1 cup slow roasted tomatoes (or 1 can diced tomatoes)
1/2 T dried oregano
1/2 T dried basil
1 cup mushrooms, cut in large chunks
1-3 T chopped fresh or frozen chopped basil

Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.

Note: I used Primo Chunky Tomatoes with Roasted Garlic and Basil, which I lightly chopped because we don't like it real chunky. And I didn't have fresh or frozen basil, which I imagine would add an incredible dimension... it's just not available in this remote part of the country. :)

indian chicken

2boyzmum@gmail.com (mikki roo) — Wed, 28 Jan 2009 22:06:00 +0000

I realize this isn't authentic Indian food... it's more of a curried BBQ chicken, but nonetheless, I got this recipe from a friend and we all love it. It's got just the tiniest hint of heat but Tech Guy and the boys eat inhale it without blinking so that tells you it's pretty mild...

Indian Chicken

3/4 cup ketchup

1 cup sugar

2/3 cup vinegar

1 tsp mustard

1 tsp paprika

1 tsp salt

2 Tbsp cornstarch

1 tsp pepper

1 tsp garlic powder

1 tsp curry powder

3 Tbsp Worcestershire sauce

1 Tbsp butter

Chicken pieces (I used drumsticks and thighs)

Combine all ingredients and pour over chicken. Bake at 375* for 1 - 1 1/2 hours. Serve with Basmati rice and a choice of vegetables.

Notes:

1. I usually double the sauce recipe and serve with the rice.

2. I always skin the chicken first, healthier and the flavour is infused right into the chicken instead of the skin.

dutch babies

2boyzmum@gmail.com (mikki roo) — Thu, 22 Jan 2009 05:30:00 +0000

This is not a healthy brunch recipe. Not by a long shot! But it's a great treat for those "once in awhile" Saturday mornings... I grew up on this recipe and it still reminds me of home - and my mom's warm kitchen...

Dutch Babies, aka German Pancake

6 Tbsp butter, divided

3 eggs

Salt to taste

3/4 cup milk

2/3 cup flour

Preheat oven to 375*. Melt 3 Tbsp. butter in 9x13" pan in oven while you mix remaining ingredients. Cream remaining 3 Tbsp. butter, eggs and salt. Add milk and flour; beat well. Pour mixture into heated pan with melted butter. Bake for 30 minutes. Mixture will bubble up. Serve hot with syrup. Our favorite syrup recipe is as simple as this:

Simple Syrup

1 cup whipping cream (could use half-and-half or evaporated milk)

1 cup brown sugar

Heat on medium until mixture bubbles slightly.

Also good dusted with powdered sugar and served with fresh fruit or a fruit sauce. Whatever you're in the mood for!

caramel pumpkin cheesecake

2boyzmum@gmail.com (mikki roo) — Wed, 07 Jan 2009 05:46:00 +0000

Photo by Ree

Here's the cheesecake recipe I used for our Christmas dinner. You can also find it (with gorgeous photos and step-by-step instructions) here.

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight. Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

chicken stuffed manicotti

2boyzmum@gmail.com (mikki roo) — Wed, 07 Jan 2009 04:34:00 +0000

Chicken-Stuffed Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breasts, cut into small pieces (see hint below)
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tablespoons minced, fresh basil, or 1-1/2 teaspoon dried
1 tablespoon minced, fresh oregano, or 1 teaspoon dried
1/4 teaspoon black pepper
4 oz. cream cheese, cut into cubes
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese (2 oz.)
Chopped, fresh parsley for garnish (optional)

To make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them. Add chicken, increase heat to medium high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filing. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella. Cover with foil and bake at 350 degrees for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired. Makes 6 servings.

Hint: Chicken is easier to cut into small pieces if it's partially frozen.

crunch topping for ice cream

2boyzmum@gmail.com (mikki roo) — Sun, 28 Dec 2008 22:50:00 +0000

I rarely make dessert when it's just us, although Tech Guy and I both grew up on rich Mennonite cooking. I made the decision to cook a little more healthy, a little less unnecessary sugar. But last night was one of the rare exceptions. I made this Crunch Topping and served it over ice cream. Really very yummy and very simple. Healthy? Not so much, but the splurge once in awhile won't kill you!

Crunch Topping for Ice Cream

1/2 cup butter
1 cup brown sugar
1/4 cup water
4 cups corn flakes

Combine brown sugar, butter and water in heavy saucepan. Heat, stirring occasionally, to hard ball stage, about 5 minutes. Pour over corn flakes; stir well. Spread on a buttered cookie sheet to cool.

turkey cranberry wreath

2boyzmum@gmail.com (mikki roo) — Sat, 27 Dec 2008 03:42:00 +0000

After our big Christmas dinner, I tried a recipe from Pampered Chef called Turkey Cranberry Wreath, using leftover turkey. Very yummy and festive and everyone loved it! Except Tech Guy had to pick out the cranberries. He's like that. =)

Turkey Cranberry Wreath

2 cans Pillsbury crescent rolls

1/2 c. mayo
2 Tbsp. honey Dijon mustard
1/2 tsp. course black pepper
2 cups cooked chopped turkey (or chicken)
1/2 c. thinly sliced celery
3 Tbsp. snipped fresh parsley
1/2 c. dried cranberries (Craisins work great)
4 oz. grated Swiss cheese
1/4 c. chopped walnuts
1 egg separated

Combine all ingredients except the crescent rolls, and the egg.

Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Take separated egg, discard or save (for later use) the egg yolk. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.

homegrown cornbread

2boyzmum@gmail.com (mikki roo) — Mon, 24 Nov 2008 21:43:00 +0000

This recipe is a great complement to almost any hearty soup, stew or chowder dinner... our favorite happens to be Taco Soup. You can add a Mexican twist by adding chopped canned jalapenos and/or pimientos to the batter.

Homegrown Cornbread

1 1/2 cups sugar
3/4 cup shortening
2 cups buttermilk
2 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups cornmeal
2 cups flour

Mix together all ingredients and pour into greased 9x13" pan or muffin cups. Sprinkle sugar on top. Bake at 350* for 30-40 minutes.

taco soup, a.k.a chili

2boyzmum@gmail.com (mikki roo) — Fri, 21 Nov 2008 20:57:00 +0000

Although the official name for this recipe is Taco Soup, it's really a glorified chili that hits the spot on these cold fall days. It's not only yummy, it's also eye-catching with the red of the tomatoes, the yellow corn, and the dark kidney beans.

Taco Soup

2 lbs lean hamburger
1 medium onion, diced
1 clove garlic, minced
1 28-oz can crushed tomatoes
1 16-oz can diced tomatoes
1 16-oz can pinto beans
1 16-oz can kidney beans
1 16-oz can whole kernel corn
1 pkg taco seasoning mix
1 pkg ranch dressing mix

Garnish:

Curly corn chips
Sour cream
Shredded cheddar cheese

Brown hamburger and onion; drain. Mix all ingredients in a large pan or slow cooker. The longer it cooks the better. Garnish with chips, sour cream and cheese. Serve with extra corn chips or cornbread.

chicken tikka masala

2boyzmum@gmail.com (mikki roo) — Thu, 13 Nov 2008 23:03:00 +0000

We tried out our new Indian Butter Chicken from Gourmantra and I was duly impressed but as I feared, the men in my life weren't! They do not like spicy food, so I'm alone in my love for the stuff... I think next time I'll try half the spice packet and see if that helps. But here's the recipe I promised - I've made it once and really liked it. It's spiciness is adjustable so it's more suitable for kids.

Chicken Tikka Masala

Marinade
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes (I would use less)
1 tsp salt
1 tsp ginger

1 1/2 lbs boneless skinless chicken breasts, cut into strips or large cubes

Sauce
1 Tbsp butter
2 Tbsp flour
2 cloves garlic, minced
1 jalepeno pepper, minced (see note below)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala spice
1/2 tsp salt
1 8-oz can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Combine marinade ingredients, add chicken and marinate in Ziploc bag in fridge for at least 2 hours (overnight is better).

Grill chicken until only partially cooked (it will continue to cook in the sauce; you don't want it too dry). Set chicken aside.

Melt butter in large skillet over medium heat. Add flour, then garlic and jalapeno; stir for a minute. Stir in seasonings and salt. Mix in tomato sauce and stir for one minute. Add half-and-half and simmer until sauce thickens. Add chicken and simmer for several minutes. Don't overcook.

Serve over egg noodles with cilantro sprinkled on top.

Note: I would either leave out the jalapenos or at least take the seeds out. Please use gloves when handling hot peppers!

pumpkin praline cheesecake

2boyzmum@gmail.com (mikki roo) — Tue, 28 Oct 2008 21:53:00 +0000

Something about this time of year, with the colorful leaves on the ground, the chill in the air, and the harvest done... is magical, beautiful... and the one thing to me that symbolizes fall the most is the common pumpkin. I opened an email from Better Homes and Gardens the other day, and they had included quite a list of recipes using pumpkins. Of course I bookmarked a few of them, but the one that really got me hungry was the one for Pumpkin Praline Cheesecake. I made it last night and it really is yummy. Confession: I'd never made a baked cheesecake before, I just got a springform pan and had to try it out!

Pumpkin Praline Cheesecake

1/2 cup granulated sugar
1/2 cup chopped pecans
1/3 cup butter
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-oz pkgs cream cheese, softened
3/4 cup packed brown sugar
2 Tbsp all-purpose flour
1 15-oz can pumpkin
1 tsp vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 cup sour cream
1 Tbsp granulated sugar
Pecan halves (optional)

For the praline mixture, line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Set aside for topping.

For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375* oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

Just before serving, sprinkle the crushed praline over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the praline. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

beef stroganoff

2boyzmum@gmail.com (mikki roo) — Thu, 16 Oct 2008 20:33:00 +0000

Here's the recipe for beef stroganoff that, when doubled, can feed 18 people... 10 of whom were growing boys ranging in age from 3-20! It goes over super with all ages and is the easiest thing to make. Have at 'er!!

Beef Stroganoff

3 lb ground beef
1 onion, chopped
Salt and pepper to taste
Garlic salt
Cayenne
Oregano
1 can cream of mushroom soup
1 can tomato soup
1 cup sour cream
Grated Cheddar cheese
Cooked rice

Fry hamburger with the onion. Turn heat to medium and add the spices. Don't be shy with the spices, since the sour cream and cheese tame the flavor down quite a bit. Turn to low and add the soup and sour cream.

You can serve it one of 2 ways:

1. Pour meat over rice in casserole, top with cheese and bake at 350* for 3o minutes.
2. Simmer meat for 10-15 minutes, and serve separately from rice and cheese. Guests can make their own combination at the table.

graham wafer granola

2boyzmum@gmail.com (mikki roo) — Tue, 30 Sep 2008 23:50:00 +0000

Does anyone else have a mental block when it comes to making breakfast? Partly it's our crazy schedule (e.g. absolutely no schedule) that makes it difficult. Tech Guy leaves at 9:00 for work and the boys and I straggle out of bed at the same time. I feed the boys whatever is available at the moment, which usually happens to be cereal, toast or Eggo waffles... then I feed myself sometime before 11 (usually) although some days I forget altogether. I know when Buster starts kindergarten in spring, I'll have to get a little more serious about a schedule, but for now this works. I do not like eggs & pancakes and it's just a little hard to cook something I don't like, but since all three of my "boys" love it, I will cave in and make it Saturday morning when Tech Guy is home. But one recipe that's fun & yummy actually is a hit with all of us...

Graham Wafer Granola

3/4 cup vegetable oil
3/4 cup honey
2 tsp vanilla
1/2 tsp salt
2 cups large flake oats
2 cups graham wafers, coarsely broken
1 cup shredded coconut
1/2 cup shelled sunflower seeds
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sliced almonds
1 cup raisins or chopped fruit (optional)

Heat oil with honey to thin consistency. Add vanilla and salt. Combine remaining ingredients, except raisins. In a large bowl, toss with honey mixture to coat lightly. Spread 1/2" deep in cookie sheet. Bake at 275* for about 30 minutes. Stir occasionally to toast lightly and evenly. Stir in raisins. Cool and store in covered containers.

chicken packets

2boyzmum@gmail.com (mikki roo) — Fri, 19 Sep 2008 21:26:00 +0000

In case no one's noticed yet... I could live with one kind of meat in my freezer - chicken! It's yummy, it's healthy and it doesn't make you feel like you ate 5 meals in one. For living in a community... actually province that is made up of beef farmers, it's almost a sacrilege to say you don't dig beef. But honestly? I don't. I like my prime rib at The Keg about once a year, and that's absolutely all I crave in the beef department. But chicken! And today while cruising around Amanda's gorgeous site, I came across this incredible recipe called "Chicken Packets". And you know what? I'm going to post the recipe here, just because I like to be able to find it later... but please visit her website - an experience in itself!

Chicken Packets

2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs

Preheat oven to 350*. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk in a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350* for 20-25 minutes or until golden brown. Makes 4 packets.

P.S. I actually added sauteed mushrooms and it was delish! This recipe is so cool because it looks like you slaved for hours making it, but actually it's the easiest thing I've ever made! And it would be great as an appetizer if you made each packet about 1/4 the size. Enjoy!

blueberry pudding cake

2boyzmum@gmail.com (mikki roo) — Thu, 18 Sep 2008 21:59:00 +0000

Shortly after we were married, we were invited to dinner at friends of Tech Guy's parents. Our hostess served us an incredible dessert called Blueberry Pudding Cake, and of course, being a new bride, I asked for the recipe. I actually did make it a couple of times, but eventually forgot about it. Until this summer... when I got the idea to try it with fresh peaches.... Mmm...

Blueberry (Peach) Pudding Cake

2 cups fresh or frozen blueberries (sliced peaches)
1 tsp. ground cinnamon
1 tsp. lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup milk
3 Tbsp. butter or margarine, melted

Topping:
3/4 cup sugar
1 Tbsp. cornstarch
1 cup boiling water

Toss fruit with cinnamon and lemon juice; place in 8" square baking dish. Combine flour, sugar and baking powder. Stir in milk and butter. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour boiling water over all, slowly. Bake at 350* for 45-50 minutes or until cake tests done. Serves 9.

Pouring the boiling water over the top creates a slightly crisp, glazed effect that is truly delectable.

2boyzmum@gmail.com (mikki roo) — Thu, 11 Sep 2008 03:02:00 +0000

Last night Tech Guy had Fire/Rescue practice, so it was just the boys and I for supper and I decided to experiment a little. I had several 8" pizza shells in the freezer, so I got a couple of those out and thawed them. I've made this recipe for Gourmet Chicken Pizza before and we loved it, so that took care of one pizza. The other one I decided to try and replicate my favorite pizza from a local restaurant.

House Pizza

Pizza crust
Pizza sauce (this is the kind I use)
Black Forest ham, sliced thin
Cooked shrimp
Green Pepper, diced
Black Olives, sliced
Onion, slivered
Oregano
Mozzarella cheese

Spread pizza sauce generously over crust. Cover with ham; sprinkle on remaining ingredients and bake at 375* for 15-20 minutes.

cinnamon rolls

2boyzmum@gmail.com (mikki roo) — Tue, 09 Sep 2008 23:19:00 +0000

For years I've fought with what to make for breakfast when we have guests. I've made Blueberry French Toast, which is good, but not exactly the favorite fare for Tech Guy and the boys. I've tried to dress up pretty much anything I can think of, and all that ends up happening is me with frazzled hair in the morning, frantically trying to get it all on the table in time. (Have I mentioned I'm not a morning person?!) So I always end up going back to the basics - cinnamon rolls. I make my cinnamon roll dough in my bread machine, usually forming them in the evening, letting rise in the fridge overnight and baking fresh for breakfast. This is especially handy when you have guests, you don't have to scurry very hard in the morning, but you get the "fresh from the oven" taste. This past weekend was no exception - with company coming out of the woodwork, it was a breeze to whip up a batch. The recipe came with my bread machine and was designed for butter rolls, but makes a mean cinnamon roll:

Cinnamon Rolls

2 Tbsp sugar

1 tsp salt

2 3/4 cups bread flour

2 tsp active dry yeast

1/4 cup water

1 egg

7/8 cup milk (7 oz.)

1/4 cup butter

Measure into bread machine and start it on the Dough setting. When dough is complete, roll out into large rectangle. Spread generously with butter or margarine, brown sugar and cinnamon. Sometimes I add chopped pecans as well. Roll up and cut with string. Fills a large commercial-sized cookie sheet. Cover with plastic wrap (GLAD Press 'n Seal works best since it doesn't stick to the food) and let slow rise in fridge overnight. Take out 1/2 hour ahead or let warm slightly in oven. Bake at 375* for 15 minutes or until golden brown. Ice with powdered sugar icing or cream cheese icing.

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Powdered Sugar Icing

1/2 cup butter, softened

2 - 2 1/2 cups icing sugar

2 tsp vanilla

Milk or cream

Mix softened butter with icing sugar and vanilla. Add milk and mix until thick enough to spread.

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Cream Cheese Icing

8 oz cream cheese, light or regular, softened

1/2 cup butter or margarine, softened

2 - 2 1/2 cups icing sugar

2 tsp vanilla

Mix softened butter and cream cheese until soft and creamy. Add icing sugar, 1/2 cup at a time, beating well after each addition. Add vanilla.

P.S. Another great icing recipe can be found on Pioneer Woman's site. It's a little richer but definitely worth a try!

stromboli

2boyzmum@gmail.com (mikki roo) — Fri, 29 Aug 2008 19:47:00 +0000

This has to be one of Tech Guy's favorite foods of all time. In fact, he was the one who introduced me to this recipe when we got married. I had never even had Stromboli before much less prepared it! It only takes about 10 minutes to prepare and 20 minutes to bake. I made 1/2 recipe for the 4 of us for lunch and there was only a little left over.

Stromboli

Dough:

1 1/2 cups water

1/4 cup oil

1 Tbsp instant yeast

1/2 tsp salt

4-5 cups flour

Filling:

3 Tbsp mustard or pizza sauce

4 American cheese slices

Sliced salami

Sliced ham

1/2 lb fried sausage or hamburger (optional)

2-3 cups shredded Mozzarella

Olive oil

Oregano

Italian Seasoning

Mix first 4 ingredients; add flour until a soft dough is formed. Let sit while preparing meat. Roll dough into 2 large rectangular shapes. In middle 1/3 of dough, layer the following: mustard or pizza sauce, row of cheese slices, 1-2 rows of salami, 1 layer of ham, sausage or hamburger, Mozzarella cheese. Fold outer thirds of dough over filling*. Pinch and seal edges. Brush with oil; sprinkle with oregano and Italian seasoning. Lift onto cookie sheet. Bake at 400 degrees for 20 minutes or until browned.

*I often braid it for a dressed-up look. Just snip sideways into the outer thirds, about 1" apart all the way along, then fold them in toward the middle, alternating sides. (I don't know if that made any sense at all...) :(