Mr. Wonderful has always loved Campbell's Tomato Soup, especially when he is sick.
Somehow, he and Flip ended up very sick this week. Poor guys...and on Mr. Wonderful's vacation, no less!
I happened across a full length video from Food Network's "Barefoot Contessa" show. This recipe looked so good I had to make it.
With Mr. Wonderful sick, I asked him if he wanted tomato soup. He said yes so I set out to make it. It smelled equally as good as it looked!
I served it to him and he REALLY liked it! I do believe this recipe will be the new 'go to' recipe when he is sick again.
Try it...bet you'll like it!
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Friday, June 10, 2011
Wednesday, February 2, 2011
Oreo Cake
Here's one of our favorite 'cake' recipes.
16 oz. Oreo cookies, crushed
1/2 cup melter butter
16 oz. cream cheese (2 8 oz. bricks), softened
2 cups powdered sugar
32 oz. container cool whip (the large container)
2 small or 1 large pkg. instant chocolate pudding
3 cups milk
First layer:
Mix crushed cookies and butter. Press into 9x13 inch pan to make the crust. Save enough cookie crumbs to sprinkle on top of the cake when done.
Second layer:
Beat cream cheese til smooth in mixer. Add powdered sugar and mix. Fold in 2 cups of the cool whip. Layer over cookie crumb crust.
Third layer:
Blend pudding and milk, mixing well. Spread over cream cheese layer.
Fourth layer:
Spread remaining cool whip over pudding layer.
Sprinkle remaining cookie crumbs on top.
Chill. Keep in refrigerator.
Enjoy!
16 oz. Oreo cookies, crushed
1/2 cup melter butter
16 oz. cream cheese (2 8 oz. bricks), softened
2 cups powdered sugar
32 oz. container cool whip (the large container)
2 small or 1 large pkg. instant chocolate pudding
3 cups milk
First layer:
Mix crushed cookies and butter. Press into 9x13 inch pan to make the crust. Save enough cookie crumbs to sprinkle on top of the cake when done.
Second layer:
Beat cream cheese til smooth in mixer. Add powdered sugar and mix. Fold in 2 cups of the cool whip. Layer over cookie crumb crust.
Third layer:
Blend pudding and milk, mixing well. Spread over cream cheese layer.
Fourth layer:
Spread remaining cool whip over pudding layer.
Sprinkle remaining cookie crumbs on top.
Chill. Keep in refrigerator.
Enjoy!
Thursday, February 4, 2010
Ragu Bolognese
I love getting my Taste of Home cooking magazine in the mail. It is always chock full of great recipes that are really yummy! The latest issue has not disappointed!
I tried the Ragu Bolognese and it is absolutely fabulous! I know it's great when my husband tells me to throw out any recipes I have for spaghetti sauce or lasagna sauce and use this one!
DO NOT let the amount of ingredients scare you. It's VERY easy to make. So here's the recipe:
Ragu Bolognese
1 lb. ground beef
1/2 lb. ground pork
1/4 lb. bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup beef broth
1 can (28 oz.) crushed tomatoes (I used stewed and they worked fine)
1 can (15 oz.) tomato sauce
2 Tbsp. tomato paste
2 bay leaves
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 Tbsp. butter
2 Tbsp. minced fresh parsley
1/2 cup grated Parmesan cheese (fresh is ALWAYS better!)
Hot cooked pasta and additional Parmesan cheese
In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add broth; cook for 4-5 minutes or until liquid is reduced by half.
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese. Enjoy!
I tried the Ragu Bolognese and it is absolutely fabulous! I know it's great when my husband tells me to throw out any recipes I have for spaghetti sauce or lasagna sauce and use this one!
DO NOT let the amount of ingredients scare you. It's VERY easy to make. So here's the recipe:
Ragu Bolognese
1 lb. ground beef
1/2 lb. ground pork
1/4 lb. bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup beef broth
1 can (28 oz.) crushed tomatoes (I used stewed and they worked fine)
1 can (15 oz.) tomato sauce
2 Tbsp. tomato paste
2 bay leaves
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 Tbsp. butter
2 Tbsp. minced fresh parsley
1/2 cup grated Parmesan cheese (fresh is ALWAYS better!)
Hot cooked pasta and additional Parmesan cheese
In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add broth; cook for 4-5 minutes or until liquid is reduced by half.
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese. Enjoy!
Tuesday, October 20, 2009
More Yummy Recipes
I found a recipe last year that was a new take on Chicken Cordon (sp?) Blue. It's called Chicken Saltimbocca. I found it on Taste of Home's website.
It's very tasty. I however, tweaked it a little to fit my tastes and convenience.
Here are my tweaks:
1) I don't flatten the chicken breasts - takes too much time
2) I also don't roll the chicken and put toothpicks in them. I did this the first 2 or 3 times I made it and it was just way too much work for my liking. But you can do whatever you want
3) Because I started making dinner way too late yesterday, I cooked the chicken in the oven in a covered baking pan at 350 for 1 hour instead of the crockpot and it turned out the same
4) I did not use wine - I substitute with chicken broth
One of these days, I'm going to make the REAL Chicken Cordon Blue.
I served it with Twice Baked Potatoes
I don't have a recipe for it. I just winged it and they came out really good!
Here's what I used:
red potatoes - medium to large (remember that you cut them in half lengthwise so 1 potato can serve 2 people)
2 tbsp. butter
1/4 cup milk
1/2 cup cheese (I used Boursin cheese - my husband brought home an entire box of this cheese free and it's out of this world good - but you can use cheddar, swiss, jack, or whatever you want)
salt and pepper to taste
Bake the potatoes in the oven at 400 degrees until fork tender (No need to put them on a pan or cover with foil - just put them on the oven rack). Cool. Cut the potatoes in half lengthwise and scoop out potato leaving thin shells.
Put cooked potato into food processor. Add butter, milk, cheese, salt and pepper. Process until mixture is of desired consistency (I like it smooth). Scoop spoonfuls into potato shells (you can heap the mixture in the shells). Top with grated cheese of your choice.
Place potatoes in baking pan. Put in 350 degree oven uncovered about 30 minutes or until heated through.
Tip: My measurements are approximate - you may need more or less. Really, it's up to your taste.
I hope your family enjoys this meal as much as mine did!
It's very tasty. I however, tweaked it a little to fit my tastes and convenience.
Here are my tweaks:
1) I don't flatten the chicken breasts - takes too much time
2) I also don't roll the chicken and put toothpicks in them. I did this the first 2 or 3 times I made it and it was just way too much work for my liking. But you can do whatever you want
3) Because I started making dinner way too late yesterday, I cooked the chicken in the oven in a covered baking pan at 350 for 1 hour instead of the crockpot and it turned out the same
4) I did not use wine - I substitute with chicken broth
One of these days, I'm going to make the REAL Chicken Cordon Blue.
I served it with Twice Baked Potatoes
I don't have a recipe for it. I just winged it and they came out really good!
Here's what I used:
red potatoes - medium to large (remember that you cut them in half lengthwise so 1 potato can serve 2 people)
2 tbsp. butter
1/4 cup milk
1/2 cup cheese (I used Boursin cheese - my husband brought home an entire box of this cheese free and it's out of this world good - but you can use cheddar, swiss, jack, or whatever you want)
salt and pepper to taste
Bake the potatoes in the oven at 400 degrees until fork tender (No need to put them on a pan or cover with foil - just put them on the oven rack). Cool. Cut the potatoes in half lengthwise and scoop out potato leaving thin shells.
Put cooked potato into food processor. Add butter, milk, cheese, salt and pepper. Process until mixture is of desired consistency (I like it smooth). Scoop spoonfuls into potato shells (you can heap the mixture in the shells). Top with grated cheese of your choice.
Place potatoes in baking pan. Put in 350 degree oven uncovered about 30 minutes or until heated through.
Tip: My measurements are approximate - you may need more or less. Really, it's up to your taste.
I hope your family enjoys this meal as much as mine did!
Thursday, October 15, 2009
Autumn Chowder
In trying to get more (ha!) organized, I decided to make a monthly menu. It is working very well.
It's not quite that easy to come up with a month's worth of recipes off the top of my head so I resorted to the internet - Taste of Home to be exact.
I made one recipe earlier this week that I won't even try to tweak because it was just that bad. I'm not even sure how it made it onto the website. But, I'm willing to try recipes at least once.
Anyhow, onto last night's meal - Autumn Chowder. It was really good. And easy. I made baking powder biscuits to go with it and they actually turned out good, too. It's hit and miss with biscuits for me. I haven't quite figured out why that it, though. Maybe the weather.
Go to the website and print the recipe and try it. You won't be disappointed!
It's not quite that easy to come up with a month's worth of recipes off the top of my head so I resorted to the internet - Taste of Home to be exact.
I made one recipe earlier this week that I won't even try to tweak because it was just that bad. I'm not even sure how it made it onto the website. But, I'm willing to try recipes at least once.
Anyhow, onto last night's meal - Autumn Chowder. It was really good. And easy. I made baking powder biscuits to go with it and they actually turned out good, too. It's hit and miss with biscuits for me. I haven't quite figured out why that it, though. Maybe the weather.
Go to the website and print the recipe and try it. You won't be disappointed!
Thursday, May 21, 2009
Tomato & Basil Pasta with Chicken
This is not the real name for this dish. I actually don't know the real name. I made it up. But I got this recipe from watching food network a couple years ago.
There is a saying - Necessity is the mother of all invention. Well, I invented yesterday.
I didn't have a lot in the fridge or cupboard so this is what I came up with. It's a new twist on an old favorite pasta dish.
Ingredients:
1 lb. pasta (I like penne and shells, but you can use whatever you want)
8 roma tomatoes cut up (not diced but small chunks)
1-4 large cloves of garlic (we like a lot of garlic - but it's to your taste)
1 lb. mozzarella cheese cut into small chunks (fresh mozzarella is incredible but you don't have to use fresh)
fresh basil, julienned, to taste
salt and pepper to taste
olive oil
3-4 chicken breasts cut into chunks
Heat large skillet with enough olive oil to cover the bottom of the pan. Add in chicken and season with salt and pepper. Cook until juices run clear. While chicken is cooking place pot of water on stove and heat to boiling for pasta. Cut up tomatoes, garlic, cheese, and basil. When water is at a full boil add pasta. Watch the pasta closely - you don't want mush - you want al dente (with a slight firmness). While pasta is cooking add tomatoes, garlic, and basil to chicken. Salt and pepper to taste. Cook until tomatoes are tender. If need be turn burner off so you don't overcook the tomatoes. Drain pasta and add to skillet. Add cheese, salt, pepper, and more fresh basil. Keep the heat on low so as not to burn the food. Stir until mixed thoroughly. Food is done when cheese begins to melt. Serve immediately.
Variations: I usually don't make this with any meat. It's usually a compliment to whatever meat we are having. I said necessity was the mother of all invention. Well, I didn't have any mozzarella so I used Monterey Jack instead. My family loved it! They said it was better than mozzarella! I also added a shallot with the tomatoes and garlic. I didn't have fresh basil so I used dried. It was still good however, fresh gives an amazing flavor! Add any meat you like. I only had chicken. I only had 2 tomatoes but it was still good. Experiment for yourself and see what you come up with.
Happy cooking!
There is a saying - Necessity is the mother of all invention. Well, I invented yesterday.
I didn't have a lot in the fridge or cupboard so this is what I came up with. It's a new twist on an old favorite pasta dish.
Ingredients:
1 lb. pasta (I like penne and shells, but you can use whatever you want)
8 roma tomatoes cut up (not diced but small chunks)
1-4 large cloves of garlic (we like a lot of garlic - but it's to your taste)
1 lb. mozzarella cheese cut into small chunks (fresh mozzarella is incredible but you don't have to use fresh)
fresh basil, julienned, to taste
salt and pepper to taste
olive oil
3-4 chicken breasts cut into chunks
Heat large skillet with enough olive oil to cover the bottom of the pan. Add in chicken and season with salt and pepper. Cook until juices run clear. While chicken is cooking place pot of water on stove and heat to boiling for pasta. Cut up tomatoes, garlic, cheese, and basil. When water is at a full boil add pasta. Watch the pasta closely - you don't want mush - you want al dente (with a slight firmness). While pasta is cooking add tomatoes, garlic, and basil to chicken. Salt and pepper to taste. Cook until tomatoes are tender. If need be turn burner off so you don't overcook the tomatoes. Drain pasta and add to skillet. Add cheese, salt, pepper, and more fresh basil. Keep the heat on low so as not to burn the food. Stir until mixed thoroughly. Food is done when cheese begins to melt. Serve immediately.
Variations: I usually don't make this with any meat. It's usually a compliment to whatever meat we are having. I said necessity was the mother of all invention. Well, I didn't have any mozzarella so I used Monterey Jack instead. My family loved it! They said it was better than mozzarella! I also added a shallot with the tomatoes and garlic. I didn't have fresh basil so I used dried. It was still good however, fresh gives an amazing flavor! Add any meat you like. I only had chicken. I only had 2 tomatoes but it was still good. Experiment for yourself and see what you come up with.
Happy cooking!
Thursday, January 15, 2009
Peanut Butter Pie
I got this recipe from an elderly woman years ago (before we were married). Phyllis was very hesitant to give it to me but because of my dear husband (whom she adored), she gave it to me. This happens to be one of his all time favorite desserts.
Crust:
3 cups graham crackers, crushed
1/3 cup sugar
1/3 cup butter, melted
Filling:
8 oz. cream cheese
3/4 cup creamy peanut butter (can use crunchy also)
2 cups powdered sugar
4 cups cool whip
Mix crushed graham crackers and sugar in a bowl. Add melted butter and mix well. Pour into pie plate and press firmly into bottom and up the edges of pie plate. Whip cream cheese til smooth. Add peanut butter and mix. Add sugar and mix. Add cool whip and mix well until smooth. Pour into pie plate and refrigerate about 2 hours. Keep uneaten portion in refrigerator.
That's the recipe I was given. However, I think 3 cups of graham crackers is too much. Try cutting it down 1/2 cup or so until you think it's just right.
Crust:
3 cups graham crackers, crushed
1/3 cup sugar
1/3 cup butter, melted
Filling:
8 oz. cream cheese
3/4 cup creamy peanut butter (can use crunchy also)
2 cups powdered sugar
4 cups cool whip
Mix crushed graham crackers and sugar in a bowl. Add melted butter and mix well. Pour into pie plate and press firmly into bottom and up the edges of pie plate. Whip cream cheese til smooth. Add peanut butter and mix. Add sugar and mix. Add cool whip and mix well until smooth. Pour into pie plate and refrigerate about 2 hours. Keep uneaten portion in refrigerator.
That's the recipe I was given. However, I think 3 cups of graham crackers is too much. Try cutting it down 1/2 cup or so until you think it's just right.
Tuesday, January 13, 2009
Death by Potatoes Casserole
Here's another recipe that we really like. I can't take credit for it, though. I got it from my friend, Laurie.
This recipe will fit in a 9X13 baking pan
5 lb. potatoes
1 24 oz. tub of sour cream
1 can cream of celery or chicken soup
4 cups shredded cheese (any kind)
1 bunch green onions
1 small bag plain potato chips
1-2 sticks melted butter
salt and pepper to taste
Peel and cut potatoes into 1 inch squares. Pre-cook potatoes so they have at least 1 hour to cool down before putting casserole together (the potatoes must be cold). DO NOT USE FROZEN HASH BROWNS. Mix the first 5 ingredients well (this can take several minutes). Add salt and pepper and mix again. Crush potato chips and put on top. Drizzle butter completely over the top. Cook at 350 degrees for 1 hour or until top is golden brown.
variations:
add 8 oz. cream cheese, cubed
add any meat - bacon, ham, chicken, sausage
my friend uses cornflakes instead of potato chips on top - we like it better with chips
You can always double the recipe (except for the butter - you won't need more than 2 sticks) and you will need a big lasagna pan.
This recipe will fit in a 9X13 baking pan
5 lb. potatoes
1 24 oz. tub of sour cream
1 can cream of celery or chicken soup
4 cups shredded cheese (any kind)
1 bunch green onions
1 small bag plain potato chips
1-2 sticks melted butter
salt and pepper to taste
Peel and cut potatoes into 1 inch squares. Pre-cook potatoes so they have at least 1 hour to cool down before putting casserole together (the potatoes must be cold). DO NOT USE FROZEN HASH BROWNS. Mix the first 5 ingredients well (this can take several minutes). Add salt and pepper and mix again. Crush potato chips and put on top. Drizzle butter completely over the top. Cook at 350 degrees for 1 hour or until top is golden brown.
variations:
add 8 oz. cream cheese, cubed
add any meat - bacon, ham, chicken, sausage
my friend uses cornflakes instead of potato chips on top - we like it better with chips
You can always double the recipe (except for the butter - you won't need more than 2 sticks) and you will need a big lasagna pan.
Monday, December 15, 2008
A HOT Lesson...
I was in the process of making "Jalapeno Poppers" today.
I had cut open the jalapenos and was taking the veins and seeds out. Phyllip and Tyler walk into the kitchen and both proudly proclaim that they've eaten the seeds before and they're not hot. What did I, their mother, do????? I dared them to put a seed on their tongue. To which they both happily obliged.
What happened? Immediately they started diving for something to take the HOT away! Phyllip got the biggest glass of milk he could! They were pathetic! Even an hour later, Tyler was still complaining that his tongue was on fire. They are such light weights!
I served the jalapenos for dinner and neither one of them would eat them. They ate the filling and the bacon but happily refused the jalapenos! They didn't want to take any chances.
I think they learned their lesson.......
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In case you want the recipe for Jalapeno Poppers, here it is.
1 lb. bacon
12 oz. sausage (any kind you like-I used breakfast sausage in the tube)
8 oz. cream cheese, softened
jalapenos - as many as you want
Slice the jalapenos lengthwise. Cut out the veins and seeds (you can leave some seeds in if you want extra heat). Brown the sausage in a pan, breaking up into small pieces. Transfer sausage into a bowl and add cream cheese. Mix well. Stuff the jalapenos with the sausage/cream cheese mixture. Cut slices of bacon in half or thirds (whichever you like better). Roll bacon around each jalapeno. Place in a baking dish. Stick each one with a toothpick. Bake in 350 oven for 30 minutes or until bacon is crisp. Cool for a few minutes before serving. Enjoy!
I can't take the credit for this recipe. I got it from one of the ladies in my church (Thank you, Esha). This has become a favorite of my husband. I made a really good pot of chili tonight and he said the poppers trumped the chili! I know these are good if he says that!
I had cut open the jalapenos and was taking the veins and seeds out. Phyllip and Tyler walk into the kitchen and both proudly proclaim that they've eaten the seeds before and they're not hot. What did I, their mother, do????? I dared them to put a seed on their tongue. To which they both happily obliged.
What happened? Immediately they started diving for something to take the HOT away! Phyllip got the biggest glass of milk he could! They were pathetic! Even an hour later, Tyler was still complaining that his tongue was on fire. They are such light weights!
I served the jalapenos for dinner and neither one of them would eat them. They ate the filling and the bacon but happily refused the jalapenos! They didn't want to take any chances.
I think they learned their lesson.......
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In case you want the recipe for Jalapeno Poppers, here it is.
1 lb. bacon
12 oz. sausage (any kind you like-I used breakfast sausage in the tube)
8 oz. cream cheese, softened
jalapenos - as many as you want
Slice the jalapenos lengthwise. Cut out the veins and seeds (you can leave some seeds in if you want extra heat). Brown the sausage in a pan, breaking up into small pieces. Transfer sausage into a bowl and add cream cheese. Mix well. Stuff the jalapenos with the sausage/cream cheese mixture. Cut slices of bacon in half or thirds (whichever you like better). Roll bacon around each jalapeno. Place in a baking dish. Stick each one with a toothpick. Bake in 350 oven for 30 minutes or until bacon is crisp. Cool for a few minutes before serving. Enjoy!
I can't take the credit for this recipe. I got it from one of the ladies in my church (Thank you, Esha). This has become a favorite of my husband. I made a really good pot of chili tonight and he said the poppers trumped the chili! I know these are good if he says that!
Thursday, October 2, 2008
A Couple More Favorite Meals
I've recently discovered Taste of Home's website. I've been a long subscriber to their magazine which I absolutely love! The magazine is great but the website is so much better! I didn't want to take the time to look up a recipe in my gazillions of cookbooks and magazines (I love cookbooks) to find a particular recipe the other day. So...I went to the website and in just a couple of minutes I found it! It was so e.a.s.y!
On to the reason for this post.
I started making Baked Spaghetti well over 10 years ago when I first saw it in one of Taste of Home's magazines. I made it the other day and it was so good I had to post it.
And then I was browsing a couple months ago looking for something new to cook for dinner (I can't stand to make the same meals all the time. I've got to find something new at least once or twice a month. Add some oomph to dinner!) and I found Mexican Lasagna. Wow! That has become a favorite as of late, too.
I hope you try one or both of them. I don't think you will be disappointed!
On to the reason for this post.
I started making Baked Spaghetti well over 10 years ago when I first saw it in one of Taste of Home's magazines. I made it the other day and it was so good I had to post it.
And then I was browsing a couple months ago looking for something new to cook for dinner (I can't stand to make the same meals all the time. I've got to find something new at least once or twice a month. Add some oomph to dinner!) and I found Mexican Lasagna. Wow! That has become a favorite as of late, too.
I hope you try one or both of them. I don't think you will be disappointed!
Thursday, September 25, 2008
Chicken Pot Pie with Cornbread
So here's another family favorite as of late.
My husband and I love chicken pot pie. My children don't like the pastry crust, though. So I experimented one day and, voila, a new twist on an old recipe!
Chicken Pot Pie - serves 4-6
1 10 oz. bag frozen peas and carrots
1 small onion, chopped
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth
2/3 cup milk
3-4 medium size cooked chicken breasts, shredded
In a small pan, add peas and carrots. Put enough water in the pan to cover the vegies. Cook until tender. Drain and set aside. In a large stock pot melt the butter. Add the onions and cook until transparent, about 2-3 minutes. Add salt, pepper, and flour. Stir until bubbly. Remove from heat and add chicken broth and milk. Return to heat and cook, stirring constantly, until mixture boils. Boil for 1 minute. Add chicken and vegies. Pour into 9"x13" cake pan.
Cornbread
1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
2 large eggs, slightly beaten
1/3 cup vegetable oil
3 Tbsp. butter, melted
Mix all the dry ingredients in a large bowl. Combine milk, eggs, oil, and butter in another bowl. Mix well. Add to the dry ingredients. Stir just until blended.
Here's the twist.
Pour cornbread batter over the pot pie mix. Bake at 350 degrees for 40-45 minutes or until toothpick inserted into cornbread batter comes out clean. Serve hot.
To "kick it up a notch" I add a little honey to the cornbread batter.
My family consists of 5 people. I double the pot pie mix and use a single cornbread mix for a 9"x13" cake pan. If I double both the pot pie mix and the cornbread mix, I use the next size bigger baking pan. Otherwise, the cornbread will spill over onto my oven (and that's not good!).
Enjoy!
My husband and I love chicken pot pie. My children don't like the pastry crust, though. So I experimented one day and, voila, a new twist on an old recipe!
Chicken Pot Pie - serves 4-6
1 10 oz. bag frozen peas and carrots
1 small onion, chopped
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth
2/3 cup milk
3-4 medium size cooked chicken breasts, shredded
In a small pan, add peas and carrots. Put enough water in the pan to cover the vegies. Cook until tender. Drain and set aside. In a large stock pot melt the butter. Add the onions and cook until transparent, about 2-3 minutes. Add salt, pepper, and flour. Stir until bubbly. Remove from heat and add chicken broth and milk. Return to heat and cook, stirring constantly, until mixture boils. Boil for 1 minute. Add chicken and vegies. Pour into 9"x13" cake pan.
Cornbread
1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
2 large eggs, slightly beaten
1/3 cup vegetable oil
3 Tbsp. butter, melted
Mix all the dry ingredients in a large bowl. Combine milk, eggs, oil, and butter in another bowl. Mix well. Add to the dry ingredients. Stir just until blended.
Here's the twist.
Pour cornbread batter over the pot pie mix. Bake at 350 degrees for 40-45 minutes or until toothpick inserted into cornbread batter comes out clean. Serve hot.
To "kick it up a notch" I add a little honey to the cornbread batter.
My family consists of 5 people. I double the pot pie mix and use a single cornbread mix for a 9"x13" cake pan. If I double both the pot pie mix and the cornbread mix, I use the next size bigger baking pan. Otherwise, the cornbread will spill over onto my oven (and that's not good!).
Enjoy!
Saturday, July 12, 2008
Pasta Rustica
I can't believe I'm doing this but...I decided to share another of my favorite recipes. Usually, I prefer to just make it for people and keep the recipe secret. But then friends and family from far away don't get to taste it. So...
I took the basic idea of this recipe from Macaroni Grill's "Pasta Rustica" and tweeked it to the way I like it.
Pasta Rustica
2 lbs. penne or rigatoni pasta
1 cup heavy whipping cream
1 cup fresh grated parmesan cheese - HUGE difference between fresh and not!
*grate a little extra add when it's all put together
2 jars spaghetti/marinara sauce - I prefer Classico's Roasted Garlic and Caramelized Onion
fresh basil - to taste
crushed red pepper - to taste
pepper - to taste
1 lb. bacon
1 lb. sausage - I prefer breakfast sausage like Jimmy Dean in the tube
Cut the bacon into bite sized pieces before frying. Fry till crisp. Cook sausage till well done. Boil water for pasta. While the water is heating mix together the marinara sauce, whipping cream, parmesan cheese, basil, crushed red pepper and pepper. Cook on low heat just until heated through - be sure to stir occasionally so it doesn't stick to the pan.
When water is at a rolling boil add some salt - a couple of teaspoons - to flavor the pasta while it's cooking. Then add the pasta. DON'T walk away from your kitchen once the pasta is cooking. You DON'T want to have mushy pasta - yuck! Cook until pasta is al dente - not crunchy but a little chewy. Cook somewhere between 5 and 6 minutes, usually. If you leave it in the pan past the al dente stage it doesn't taste good. Drain water off of pasta immediately.
All of this makes 2 9x13 pans of food. Combine meat, pasta and sauce. Mix well. Sprinkle with remaining parmesan cheese and even a little more fresh basil if you want. Serve. ENJOY!
You can use any meat you want. Chicken works well. I've had someone tell me she used shrimp and it tasted good. I've made meatballs, too. It's whatever you want.
I've tried the canned parmesan cheese. It's ok. I've tried fresh grated parmesan cheese from Wisconsin. It's ok. Then I decided to try Italian imported parmesan cheese and grated it fresh. Oh my goodness! Huge difference in flavor! Way better than anything else! If you can afford it - try the Italian cheese! You won't be sorry!
Another note - Classico spaghetti sauce is quite expensive. So...I decided to try to imitate it. I bought a cheaper brand. Our family loves the roasted garlic and caramelized onion flavor. I roasted a head of garlic in the oven and I fried an onion in a little olive oil and butter until it was golden brown. Then I put the garlic and onion in the marinara sauce. Warm it up and voila! It was just as good as the Classico but without the price!
I took the basic idea of this recipe from Macaroni Grill's "Pasta Rustica" and tweeked it to the way I like it.
Pasta Rustica
2 lbs. penne or rigatoni pasta
1 cup heavy whipping cream
1 cup fresh grated parmesan cheese - HUGE difference between fresh and not!
*grate a little extra add when it's all put together
2 jars spaghetti/marinara sauce - I prefer Classico's Roasted Garlic and Caramelized Onion
fresh basil - to taste
crushed red pepper - to taste
pepper - to taste
1 lb. bacon
1 lb. sausage - I prefer breakfast sausage like Jimmy Dean in the tube
Cut the bacon into bite sized pieces before frying. Fry till crisp. Cook sausage till well done. Boil water for pasta. While the water is heating mix together the marinara sauce, whipping cream, parmesan cheese, basil, crushed red pepper and pepper. Cook on low heat just until heated through - be sure to stir occasionally so it doesn't stick to the pan.
When water is at a rolling boil add some salt - a couple of teaspoons - to flavor the pasta while it's cooking. Then add the pasta. DON'T walk away from your kitchen once the pasta is cooking. You DON'T want to have mushy pasta - yuck! Cook until pasta is al dente - not crunchy but a little chewy. Cook somewhere between 5 and 6 minutes, usually. If you leave it in the pan past the al dente stage it doesn't taste good. Drain water off of pasta immediately.
All of this makes 2 9x13 pans of food. Combine meat, pasta and sauce. Mix well. Sprinkle with remaining parmesan cheese and even a little more fresh basil if you want. Serve. ENJOY!
You can use any meat you want. Chicken works well. I've had someone tell me she used shrimp and it tasted good. I've made meatballs, too. It's whatever you want.
I've tried the canned parmesan cheese. It's ok. I've tried fresh grated parmesan cheese from Wisconsin. It's ok. Then I decided to try Italian imported parmesan cheese and grated it fresh. Oh my goodness! Huge difference in flavor! Way better than anything else! If you can afford it - try the Italian cheese! You won't be sorry!
Another note - Classico spaghetti sauce is quite expensive. So...I decided to try to imitate it. I bought a cheaper brand. Our family loves the roasted garlic and caramelized onion flavor. I roasted a head of garlic in the oven and I fried an onion in a little olive oil and butter until it was golden brown. Then I put the garlic and onion in the marinara sauce. Warm it up and voila! It was just as good as the Classico but without the price!
Thursday, July 10, 2008
Oatmeal Bread
I started making homemade bread consistently about 6 weeks ago. I've tried several different recipes. My family keeps telling me to make one particular recipe. So...I thought I would share it.
I've "shot myself in the foot" so to speak with this here homemade bread stuff. See, the ignitor in my oven went kaput last week. I couldn't make any bread so I bought some - the good stuff I used to buy - the bread my family likes. Well, they don't like it anymore! They only like my homemade bread. It appears that I am destined to make homemade bread from now on (ok - not like I mind - cooking is one of my passions!)! This recipe is the only one that stays fresh up to 3 days (at least in what I've made).
Oatmeal Bread
1 cup rolled oats
3 tbsp. butter
1/4 cup molasses
2 cups boiling water
1/4 cup warm water
1 tsp. sugar
2 1/4 tsp. active dry yeast
1/3 cup packed brown sugar
2 tsp. salt
2 cups all-purpose flour (I use bread flour as well)
4 cups all-purpose flour - approximately
Measure rolled oats into large bowl. Add butter and molasses. Pour boiling water over top. Cool to lukewarm. I boil the water on the stove in a pan and pour the oats, butter and molasses into it.
Stir warm water and granulated sugar together in a small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. I do this step in the bowl (a very large bowl) that I will mix the actual bread dough in - too many bowls used otherwise. Add oatmeal mixture to yeast mixture.
Add brown sugar, salt and first amount of flour. Beat well.
Work in enough remaining flour until dough pulls away from sides of bowl (for me I use 3 1/2 cups of flour - but for you it might be 4 - all depends on the moisture in the air where you live). Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic. Here's where a kitchen-aid mixer or something like it comes in handy. I let my mixer do most of the kneading as my hands don't have the strength anymore to do all the work. I do probably 1 minute of kneading by hand. Place in buttered bowl, turning once to grease top. Cover with a tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Divide into 2 equal portions. Shape into loaves. Place in 2 buttered loaf pans. It is VERY important that you butter your pans. If you don't this will happen. Cover with a tea towel. Let stand in oven with light on and door closed 20 to 40 minutes until doubled in size. I don't put the dough in the oven at all to rise. I find it rises just fine as long as it's in a warm place - don't put the dough in the refrigerator.
Topping: Beat 1 large egg white and 1 tbsp. water with a fork in a small bowl. Brush over the top of loaves.
Sprinkle with 1/4 cup rolled oats using some or all, as desired. If you prefer not to use this topping, brush tops with softened butter after loaves are baked - the latter is my preference. Bake in 350 oven for 45 minutes. Turn out onto racks to cool. Makes 2 loaves.
I've "shot myself in the foot" so to speak with this here homemade bread stuff. See, the ignitor in my oven went kaput last week. I couldn't make any bread so I bought some - the good stuff I used to buy - the bread my family likes. Well, they don't like it anymore! They only like my homemade bread. It appears that I am destined to make homemade bread from now on (ok - not like I mind - cooking is one of my passions!)! This recipe is the only one that stays fresh up to 3 days (at least in what I've made).
Oatmeal Bread
1 cup rolled oats
3 tbsp. butter
1/4 cup molasses
2 cups boiling water
1/4 cup warm water
1 tsp. sugar
2 1/4 tsp. active dry yeast
1/3 cup packed brown sugar
2 tsp. salt
2 cups all-purpose flour (I use bread flour as well)
4 cups all-purpose flour - approximately
Measure rolled oats into large bowl. Add butter and molasses. Pour boiling water over top. Cool to lukewarm. I boil the water on the stove in a pan and pour the oats, butter and molasses into it.
Stir warm water and granulated sugar together in a small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. I do this step in the bowl (a very large bowl) that I will mix the actual bread dough in - too many bowls used otherwise. Add oatmeal mixture to yeast mixture.
Add brown sugar, salt and first amount of flour. Beat well.
Work in enough remaining flour until dough pulls away from sides of bowl (for me I use 3 1/2 cups of flour - but for you it might be 4 - all depends on the moisture in the air where you live). Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic. Here's where a kitchen-aid mixer or something like it comes in handy. I let my mixer do most of the kneading as my hands don't have the strength anymore to do all the work. I do probably 1 minute of kneading by hand. Place in buttered bowl, turning once to grease top. Cover with a tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Divide into 2 equal portions. Shape into loaves. Place in 2 buttered loaf pans. It is VERY important that you butter your pans. If you don't this will happen. Cover with a tea towel. Let stand in oven with light on and door closed 20 to 40 minutes until doubled in size. I don't put the dough in the oven at all to rise. I find it rises just fine as long as it's in a warm place - don't put the dough in the refrigerator.
Topping: Beat 1 large egg white and 1 tbsp. water with a fork in a small bowl. Brush over the top of loaves.
Sprinkle with 1/4 cup rolled oats using some or all, as desired. If you prefer not to use this topping, brush tops with softened butter after loaves are baked - the latter is my preference. Bake in 350 oven for 45 minutes. Turn out onto racks to cool. Makes 2 loaves.
Tuesday, June 17, 2008
Breadmaking 101
Ok, so i consider myself somewhat knowledgeable about cooking. It is one of my passions.
I love to make homemade bread. I've been making bread for several weeks about every other day. I like to make it by hand - not a breadmaker (my own personal preference).
Just when I think I've got it mastered - bam! - I ruin a loaf of bread (I think the Lord was trying to keep me humble). Such was the case yesterday.
I was too tired to make my regular oatmeal bread. So I opted for a traditional white bread. Everything was fine until the bread was out of the oven and I tried to get it out of the loaf pan. The bread was stuck. Typically, I butter the pans before I put the dough in to rise. However, I figured there was enough butter on it from the first rising (that's what I get for doing my own figuring!). Well, I was so very wrong! The bread stuck to the pan. I was able to get part of it out. I was left with a loaf broken in half (the top half). The bottom half stayed stuck to the pan.
So a word to the wise. When the recipe calls for buttering the pan, make sure you follow the directions! Otherwise, your bread will be ruined!
I love to make homemade bread. I've been making bread for several weeks about every other day. I like to make it by hand - not a breadmaker (my own personal preference).
Just when I think I've got it mastered - bam! - I ruin a loaf of bread (I think the Lord was trying to keep me humble). Such was the case yesterday.
I was too tired to make my regular oatmeal bread. So I opted for a traditional white bread. Everything was fine until the bread was out of the oven and I tried to get it out of the loaf pan. The bread was stuck. Typically, I butter the pans before I put the dough in to rise. However, I figured there was enough butter on it from the first rising (that's what I get for doing my own figuring!). Well, I was so very wrong! The bread stuck to the pan. I was able to get part of it out. I was left with a loaf broken in half (the top half). The bottom half stayed stuck to the pan.
So a word to the wise. When the recipe calls for buttering the pan, make sure you follow the directions! Otherwise, your bread will be ruined!
Friday, May 23, 2008
I Finally Finished...
a crosstitch I started (get ready for this) 5 years ago!!!! I know, I know. That's a long time! However, in my defense, I let Lyndsey use my scroll frame (used for crosstitching) so she could make one of her aunts a picture and it took her a year to complete it. I know that still leaves 4 years, but hey, I've been busy. Raising 3 kids, homeschooling 3 kids, working for my church part time and all the ministries our family is involved in with our church tends to not leave a whole lot of time for crafts. But, I'm not complaining!
I do have 4 other crosstitch patterns left to do and 2 blankets. One of the blankets is almost done. I'd love to add in some sewing projects, too, but not sure on that one. I'm hoping to paint our living room, dining room, hallway, and kitchen this summer so.........not sure how many projects I will be able to get done. They just keep piling! Never a dull moment!
I also decided to make some homemade bread yesterday and today. I tried 2 different ones. It's been probably a dozen years since I made homemade bread. No bread maker this time! All done by hand (with the help of my trusty mixer, though). Can I just say that my family and I think both breads were fabulous! I made cheddar cheese bread yesterday. One regular loaf and one braided loaf. That one was really fun to make. Then I made Parmesan cheese bread today. Yummy!
We are having company for dinner after church on Sunday so I decided to experiment on my family the last couple of days to decide if I wanted to make any for company. My husband says the Parmesan bread. The kids say the cheddar cheese bread. Decisions, decisions!
I also decided to make some homemade bread yesterday and today. I tried 2 different ones. It's been probably a dozen years since I made homemade bread. No bread maker this time! All done by hand (with the help of my trusty mixer, though). Can I just say that my family and I think both breads were fabulous! I made cheddar cheese bread yesterday. One regular loaf and one braided loaf. That one was really fun to make. Then I made Parmesan cheese bread today. Yummy!
We are having company for dinner after church on Sunday so I decided to experiment on my family the last couple of days to decide if I wanted to make any for company. My husband says the Parmesan bread. The kids say the cheddar cheese bread. Decisions, decisions!
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