Thursday, December 4, 2008

Canned Soup Boosters

I haven't tried these, but they sound like a yummy way to stretch your grocery budget. Let us know what you think if you try any of these.

(Add to canned soup while heating)

- Stir frozen broccoli florets (thawed) into cream of chicken soup

- Add coleslaw mix (bag) to minestrone.

- Stir sliced chorizo sausage into black bean soup.

- Sprinkle shredded Swiss cheese on servings of split-pea soup.

- Stir basil pesto (tub) into hot tomato soup.

- Stir tomatoes with green chilies (can) into Cheddar cheese soup.

- Add diced ham to cream of asparagus soup.

- Sprinkle shredded Parmesan cheese on servings of lentil soup.

- Stir corn (can) into New England clam chowder.

Courtesy of Woman's Day:

Posted by Debi

Friday, November 21, 2008

Roasted Asparagus Wrapped in Bacon

This is a great way to eat asparagus!  Very easy to make. It was a 5 star side dish.

1-2lbs fresh asparagus
1 pkg of bacon
Olive oil
Kosher salt
Cracked black pepper
Parmesan cheese

Preheat oven to 400.
Wash and cut bottoms off asparagus.  Lay asparagus on cookie sheet, toss with EVOO, garlic powder, salt and pepper.  Bunch in groups of 5 or 6.  Wrap groups in bacon.  If you have a wire rack, place on top of cookie sheet for the bacon fat to drip.  Cook in oven for 10-12 minutes.  When cooked sprinkle parmesan cheese on top.

Posted By:  Tracy Lytle

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

This is definitely a treat for dinner. It was a bit involved and took time, but it is totally worth it!!! This week I am making meals that are a bit more involved and fancy for my Husband to celebrate Thanksgiving. He absolutely loves food and misses his families cooking around the Holiday's. Hopefully I can bring a bit of home to him. Gnocchi is an Italian dish that I usually only like when his Grandfather makes it. Although, this recipe was pretty good. Not as good as his, but still very delicious.

For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

I didn't cook all the Gnocchi since I  knew it was filling and we wouldn't eat all of it.  I cooked half of the batch and froze the rest.  They should last in the freezer for a couple months.  I put them on a cook sheet and froze them and then after they were individually frozen I put them into a ziplock bag.  This way they won't stick and you can take out a few and cook up a quick meal.

Recipe by: Giada De Laurentiis, Food Network.
Posted by: Tracy Lytle

Thursday, November 20, 2008

Easy Chicken-Mushroom Quesadillas

I just tried this out tonight and my mom and I loved them! I didn't have any cumin, however, so I can imagine adding it would make it even better.

Difficulty: Easy
Prep Time: 12
Cook Time: 16
Yield: 4 servings

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) flour tortillas

1 cup shredded Mexican or Cheddar cheese


1/2 cup salsa

1/4 sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in a pan and cook a few minutes. Using a large spatula, flip the quesadilla and cook a few more minutes (just like grill cheese sandwiches :)

Wednesday, November 19, 2008

Cinnamon-Apple Cake

My family makes this recipe around the holidays. It is a favorite with all our neighbors as well. It's from the October 1997 issue of Cooking Light and we've been making it ever since. It's a must have for the holidays(just don't think about the calories!) Enjoy!

Difficulty: Easy
Preparation: 20 minutes
Cook Time: 1 hour and 15 minutes
I usually put in it a 9 x 13 in pan to yield more (smaller) servings since it's so rich.


  • 1 3/4 cups sugar, divided
  • 1/2 cup stick margarine, softened
  • 1 teaspoon vanilla extract
  • 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups chopped peeled Rome apple (about 2 large)
  • Cooking spray


Preheat oven to 350°.

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Posted by Ashley

Everyday Meatloaf

This recipe came from my mom's Better Homes and Gardens red and white plaid cookbook. She received it as a wedding present back in 1947. It has been a family favorite long before I was even born - that's a loooong time ago! :-)

Rating: Five stars
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour

2/3 cup dry bread crumbs (I use Italian)
1/2 cup milk
1-1/2 lb. ground chuck
2 slightly beaten eggs
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage

Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Form into a loaf and place in greased 13 x 9 pan. Spread Piquant Sauce (below) over top and bake for 1 hour at 350 degrees or until done.

3 Tablespoons brown sugar
1/4 teaspoon nutmeg
1/4 cup ketchup
1 teaspoon dry mustard

Posted by Debi

Tuesday, November 18, 2008

Favorite Christmas Recipes

I have some tried and true Christmas recipes for goodies and special meals that I like to make every year, but I would love to try a few new things this year. Anyone have some amazing ones that I can try??

Post away!!!

Posted by Taraleigh

Wednesday, November 12, 2008

Old Fashioned Vegetable Soup

I love this recipe! Except for the prep time it's very simple. I give it another 5 stars!! Really we should rename this blog "My Delicious 5 Star Life". Who would take the time to post a recipe that is less than that?


1-1/2 lbs. beef or ham bones with meat
8 cups water
3 stalks celery, chopped
3 large carrots, chopped
2 medium onions, chopped
1 (28 ounce) can tomatoes, undrained and chopped
1 bay leaf
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cups frozen green lima beans
1 cup frozen corn
1 cup frozen green peas
1/2 cup macaroni


Combine first 12 ingredients in a large dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add lima beans, corn and peas. Return to a boil; reduce heat and simmer, uncovered 15 minutes. Stir in macaroni, and continue to cook for 10 - 12 minutes. Remove bay leaf.

Yield: 3-1/2 quarts

Monday, November 10, 2008

Hearty Bean and Barley Soup

My family loves this every time I think to make it. Definitely a 5 star!

Difficulty: Easy
Preparation: 30 minutes
Cook Time: 2.5 hours on stove - all day in slow cooker

2 lbs. dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 lb. ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
4 - 10 1/2 oz. cans beef consomme'
1 - 1.5 teaspoon salt
1 teaspoon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalepeno peppers, split and seeded

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight (or use the quick soak method on package). Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2.5 hours, stirring occasionally. Yield: 5.5 quarts.
Note: Add water, if desired, for a thinner consistency. Soup may be frozen.

I got this recipe from Southern Living 1986 Annual recipes, pg. 304

Posted by Debi

Thursday, November 6, 2008

Apple Pumpkin Muffins

Here is a recipe that I found on that is super yummy and easy. It made my house smell so yummy when I baked them. A few tips: I used my Pampered Chef Chopper to chop the apples quickly and very small. I also was out of pumpkin pie spice so I googled and found a recipe for it that I will list at the bottom if you happen to not have that on hand. Also, I made one pan of mini muffins and baked those for 15 minutes and the pan for the regular muffins I actually pulled out after 30 minutes.

I would have to rate these as 5 star muffins! YUM!

Apple Pumpkin Muffins

2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Ingredients for 1 Tablespoon of Pumpkin Pie Spice
1 1/2 t. Cinnamon
3/4 t. Ground Ginger
1/4 + 1/8 t. All Spice
1/4 + 1/8t. Ground Nutmeg

Thursday, October 23, 2008

Chunky Chicken Chili

I found this recipe in the Orlando Sentinel a few weeks ago and decided to make it because I had most of the things already on hand. It turned out amazing! Below the recipe are my substitutions.

Level of Difficulty : Easy
Servings: 8 (but it made way more than that!)
Stars: 5!

2 pounds trimmed boneless, skinless chicken thighs
2 (14 1/2-ounce) cans undrained diced tomatoes with jalapeno peppers
8 ounce can no-salt-added or regular tomato sauce
1.25-ounce envelope 30 percent-less-salt chili seasoning mix
2 (15 ounce) cans rinsed corn
15-ounce can of rinsed black beans
Fat free sour cream
Chopped Fresh Cilantro

Place chicken in a 4-quart or larger slow cooker.
Mix tomatoes, tomato sauce and chili seasoning; pour on chicken. Cover and cook on low 7-8 hours or until chicken is no longer pink.
Stir to break up chicken. Stir in corn and beans. Cover; cook on low 15 minutes. Garnish with sour cream and cilantro.

I didn't have boneless chicken thighs so I took the skin off of the chicken leg quarters from Publix and placed those in the crock pot. After the cooking time I just pulled the chicken out and removed the chicken off the bone. It fell right off. I served the chili over rice with a sprinkling of shredded cheese and a little dollop of sour cream. I did not use fat free sour cream. :)

Tuesday, October 21, 2008

French Chocolate Silk Pie

This recipe has been a favorite in our family since Tom and I were first married back in 1979. I got it from the Orlando Sentinel that published it from Mack Meiner's Country Store. This was a wonderful restaurant that used to be located on 17-92 just passed Virginia Drive. They had the best BBQ and the best Peanut Butter Pie! This recipe works for both their Chocolate and Peanut Butter versions. Try them both together for a great Peanut Butter Cup Pie.

Difficulty: Moderate, if you make your own crust. Easy otherwise.
Stars: 5, of course!
Prep Time: 30 minutes

1/2 cup butter, softened (not melted)
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 (1 oz.) squares unsweetened chocolate, melted, or 2 Tablespoons peanut butter (creamy)
1 baked pie crust

Beat butter until smooth and creamy. Beat in sugar gradually until fluffy. Mix in chocolate and vanilla. Beat in eggs, one at a time, beating 5 minutes after each addition.

Spoon into shell. Chill overnight. Top with whipped topping.

Makes 1 (9 inch) pie.

Posted by Debi

I Have a Craving...

For Chocolate Silk Pie!

There is even a pie crust waiting in the freezer... :)

Friday, October 17, 2008

Pinto Beans and Cornbread

We had this last night, and it was delicious!! And it made the house smell yummy all day!

Prep Time: 1 hour (if using quick soak method - see package for details)
Cook Time: 5 hours in crock pot
Difficulty: Easy
Serves: 10 - 12 (or 6 really hungry people!)
Source: Paula Dean, Food Network


* 1 pound dry pinto beans
* 1 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1/2 pound ham hocks, or 1/4 pound streak o' lean
* 4 cups water
* 1 onion, chopped
* House Seasoning, recipe follows


Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.

Serve hot over corn bread.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Posted by Debi Walter

Wednesday, October 15, 2008

Apple Pork Chops

My family gives this 5 stars

Preparation - 30 minutes

Cook time - 1 hour

Difficulty - Easy

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon white pepper

6 (1/2-inch-thick) pork chops

1/4 cup vegetable oil

2 medium-sized cooking apples

2 cups apple juice, divided

3 tablespoons brown sugar

1/2 teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13-x-9-x-2-inch baking dish.

Core unpeeled apples, and cut into rings; place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender.

Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops. Yield: 6 servings.

I got this from Southern Living

Mrs. E. W. Hanley

Palm Harbor, Florida

Tuesday, October 14, 2008

Mom please post a recipe

Mom, can you please post your recipe for Apple Pork Chops?  The Fall Season is starting and that is perfect recipe.  Thanks!

Wednesday, October 8, 2008

Fried Okra and Green Tomatoes

I give this recipe 5 stars! It will serve 4 - 6, unless you're like me and I could eat the whole pan myself!
Prep Time: 15 minutes
Cook Time: 40 minutes
Eating Time: seconds!

And as a bonus you could watch the movie Fried Green Tomatoes, with your girlfriends while you enjoy this wonderful southern dish.


Fresh Okra, sliced
Fresh green tomatoes, sliced
Fresh sweet onions sliced
Salt and pepper to taste
Canola oil

Prepare vegetables by washing, slicing and set aside. Place generous amount of flour in gallon sized Ziploc bag. Add salt and pepper to taste. Place vegetables in bag and close. Shake until all are well coated.

Add oil to heavy duty fry pan (cast iron works best) until it is 1/4 inch thick. Heat until it begins to smoke - watching carefully. Add vegetables and allow to fry for about 20 minutes or until starting to brown - do not stir. Flip vegetables over and allow to fry for another 15 to 20 minutes watching so it doesn't burn.

Remove from pan on cookie sheet lined with paper towels. Serve warm and enjoy every bite!

Posted by Debi Walter

Ricotta Fritters

Wow!  These were so delicious and very quick to make.  I always wonder what to do with leftover ricotta cheese from when we make pizza.  Most of the time all I can think of are very rich dinners, manicotti, lasagna or something with pasta.  Over the next couple posts I will share with you unique recipes that include ricotta cheese.  Today's is a dessert or a snack if you want something sweet!  =)

Serves: about 12 to 18 fritters
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: easy, but involved

1 cup whole milk ricotta cheese
1 egg
1/2 t. vanilla
1/2 t. cinnamon
pinch nutmeg
1/2 c. all-purpose flour
1/2 T. baking powder
1/2 C. sugar (for rolling)
Corn or Canola Oil (for frying)

Combine all ingredients - except sugar and oil - until well mixed.  

Heat oil in deep frying pan, fill pan about half full with oil.  I used corn oil, but canola oil would work fine too.  Oil is hot enough when a wooden spoon in inserted and bubbles form around spoon.  Meanwhile preheat oven to 400 degrees.  I used our small convection oven.  

Make dough balls no bigger than 1 Tablespoon.  Drop dough in hot oil and immediately start flipping  back and forth.  Keep it moving for even cooking.   Cook until lightly browned. Remove from oil and roll in sugar.  Place on paper towel to remove excess oil.

Once all fritters are browned place on cookie sheet and put in oven for 10 minutes.  Flip after 5 minutes.  Cook until inside is fluffy like a doughnut or it starts to crack on top.  In my small oven it only took 10 minutes - adjust baking time according to your oven.

Oh whoops!!  My own rules...this is Tracy.  =)

Tuesday, October 7, 2008

Tomato - Feta Pasta

This is a fairly simple recipe that Chris and I whipped up one night when we weren't sure what we wanted for dinner. It's best with fresh ingredients, although I'm sure you could use frozen or canned veggies if that's all you have on hand. Our family gives this recipe five stars!

1 box whole wheat fettucini, prepared per manufacturer's instructions
Extra virgin olive oil
2-3 cloves fresh garlic, chopped
1/2 large purple onion, diced
3 cups fresh spinach leaves
1 red bell pepper chopped
1/4 - 1/2 cup Marsala cooking wine or Balsamic Vinegar  
2-3 roma tomatoes, chopped
1/2 to 1 container tomato basil feta cheese
1/2 cup grated romano or parmesan cheese
mediterranean sea/kosher Salt and pepper

Prepare pasta, place in large serving bowl, set aside. In medium pan, heat olive oil to medium heat, saute chopped garlic and diced onion until golden brown and tender. Add spinach leaves, saute until wilted. Add red pepper, heat to desired tenderness (we like ours a little crunchy). Remove from heat and add cooking wine or vinegar to taste. Pour garlic, onion, spinach, pepper mixture over pasta - be sure to get all excess oil/wine/vinegar into bowl.  Add feta cheese and toss well. Sprinkle romano/parmesan cheese, salt and pepper over top, serve warm with fresh french bread. Enjoy!

A few additions you could try are: chopped prosciutto, crumbled bacon, fresh mozzarella cheese, cubed, grilled chopped chicken breast, etc. My husband loves meat and he said he didn't even miss it in this flavorful dish! 

Menu Planning Tips

I received these tips from the Busy-Moms-Tips that are sent to me from Yahoo Groups. You can sign up to receive these tips yourself, but you must have a Yahoo Account. Hopefully these tips will help us all in our desire to become better cooks for our families and friends. Enjoy!

• Variety - Plan several days or a week of meals at a time. This will help you avoid repeating foods too often.
• Color - Think about all the different colors of foods. Colorful meals are more appealing. For example, color in foods such as orange and green fruits and vegetables can indicate the presence of vitamin A.
• Texture - Include foods that are crunchy, chewy, and smooth. This will add interest to the meal.
• Aroma - Prepare foods that smell good. Baking bread, cooking with spices such as cinnamon, and sautéing onions are examples of aromas that will stimulate appetites.
• Portions - Serve portions that are inline with MyPyramid recommendations (
• Arrangement - Pay attention to how food looks on the plate. It should look good, delicious and appealing.
• Choice – Select foods you know your family will eat and are within your budget. Don't be afraid to try new things.

Posted by Debi

Tuesday, September 9, 2008

Big Mama's Peach of a Pie


Difficulty: Moderate
Prep Time: 45 minutes (including scratch pie crust)
Rating: This is my grandmother's recipe - 5 stars all the way!


3 large. peaches, peeled and sliced
3 large. nectarines, peeled and sliced
¾ cup Sugar
4 T. Cornstarch
Dash Salt
¼ t. Nutmeg, freshly ground
½ cup Sour Cream
1 9” Double Pastry, unbaked


1. Preheat oven to 450. Prepare fruit and place in large bowl. Set aside.

2. Mix together all dry ingredients and stir until lumps disappear. Add the sour cream and cream together until well blended. Pour creamed mixture over fruit and stir to coat well.

3. Pour all into prepared unbaked pastry shell. Roll out remaining dough and place over fruit and vent.

4. Place pie in oven for 10 minutes and then reduce oven temperature to 350 for 45 minutes or until lightly browned and bubbly.

Posted by Debi Walter
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Roasted Asparagus from Debi Walter's Kitchen

Difficulty: Easy

Rating: 5 stars - I have never cared for asparagus until I made it this way - delicious! The roasted flavor makes it!

1 1/2 lbs. fresh asparagus, trimmed
3 T. extra-virgin olive oil
1/2 tsp. salt
2 T. unsalted butter

Preheat oven to 500 degrees. Spread asparagus on a baking sheet in a single layer and brush with olive oil. Sprinkle with salt and roast the asparagus in the upper third of the oven until the spears are tender when pricked with a tip of the knife; about 10 to 12 minutes depending on their thickness. Remove baking sheet from oven.

Immediately place the butter on a corner of the hot baking sheet to melt with tongs, transfer the asparagus to a serving platter. Pour melted butter over the asparagus and serve. Serves 6.

Tip: If you bend the asparagus spear on the bottom half, it will break where the stalk starts getting tough.

Thursday, September 4, 2008

Crunchy Asian Salad

Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.
Difficulty: Easy

1/3 C. Canola Oil
1/4 C. Rice Vinegar
3 T. Sesame Oil
3 T. Sugar
2 T. Creamy All Natural Peanut Butter
3/4 t. Kosher Salt
1/2 t. Freshly Ground Pepper

Mix all ingredients in container with tight lid.  Shake until peanut butter and sugar dissolve.

1 (3oz) pkg. Ramen Noodle Soup
3 Boneless skinless chicken breast, grilled and chopped
1 bag coleslaw mix, shredded cabbage and carrots
1 C. Carrots, matchstick cut
1/2 C. Crushed honey roast peanuts (almonds could be a substitute)
1 Med. Red bell pepper, chopped
1 Med. Orange bell pepper, chopped
2 Oranges, seedless, chopped in big chunks
2 C. Fresh spinach, chopped

Crush noodle in bag before opening.  Pull out seasoning mix and discard.  Combine all ingredients except oranges.  Mix well with dressing.  Top with orange chunks.  Serve immediately to avoid noodles losing their crunchiness.  This is still good the next day, it just won't be crunchy.

Wednesday, September 3, 2008

Provolone & pancetta stuffed chicken breasts

1 tsp plus 1 1/2 cups olive oil (I did not use this much!)
6 oz pancetta, cut into 1/4" dice
2 garlic cloves, minced
5 boneless chicken breast halves
salt and ground pepper, to taste
3 oz aged provolone, grated
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups of toasted bread crumbs

in a fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl, stir in sage.
Create a pocket in each chicken breast. Season with salt and pepper, and stuff each chicken breast with the 2 Tbs of grated provolone and 1 Tbs of pancetta mixture. Set chicken on wire rack and freeze 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so that they adhere. Set chicken on wire rack and refigerate 15 minutes.
In wide, shallow pan over high heat, heat remaining oil. Fry chicken in catches, 5-6 minutes. Turn chicken; reduce to medium heat. Cook until chicken is cooked through or 7-8 minutes. Drain on paper towels.
Serve with cranberry citrus salad.

Saturday, August 23, 2008

Buffalo Chicken Dip


8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken


1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |

Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*This recipe is from Franks Red Hot Sauce

*My family loves this dip! They give it 5 stars!

Monday, August 18, 2008

Light Wheat Rolls

I love homemade bread and rolls and this one isn't that difficult. It makes alot, but we eat them for breakfast, lunch and dinner. Enjoy!

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 5 Minutes
Yields: 2 Dozen


2 package active dry yeast (0.25 ounce packages)
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup sugar
1 teaspoon salt
1/4 cup butter melted and cooled
1 egg beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter melted

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. (I often just pull into 24 rolls and bake them on a cookie sheet instead) Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Spicy beef wraps with peanut sauce

Well, I never really took measurements when making this recipe.  I'll attempt to guess the amount, but you might need to make some adjustments.  If I can get it right this is AMAZING :)

Serves 6 to 8.
Difficulty: Moderate.
Prep: 20 minutes
Cook: 20 minutes

Spicy Beef
1.5 lbs ground beef, ground turkey will give this a different flavor.
1/4 c. Soy sauce
1 t. Fish sauce
2 T. Worchestire sauce
1/2 t. Sesame oil
1/2 can Beef stock
To taste, we like 1 T. Sriracha HOT Chili Sauce, clear with green cap
3 good size cloves Minced garlic
Sprinkle Red pepper flakes
1/4 t. Chili powder
 1/4 t. Ground ginger

Brown beef in large pan.  Add all ingredients and simmer until thickened.  Like I said, I never took measurements so keep tasting until it reaches the flavor and spice you like.  I think this is pretty close to the measurements I used.

Peanut Sauce
2 T. olive oil
1 med. onion finely chopped
1/4 c. finely chopped red pepper
1/2 c. chunky peanut butter
1/4 c. (or less if you don't like spicy) Sriracha HOT chili sauce
1/2t. cayenne pepper
1 c. water
1 clove minced garlic
pinch cumin
squeeze lime

Heat olive oil in over medium heat in pan.  Add chopped onion and red pepper.  Cook until translucent. Add garlic and cook for 30 seconds. Reduce heat and stir in peanut butter, cook until melted.  Gradually stir in water until it peanut butter thins, don't use all the water yet.  Add in the rest of the ingredients, stir to incorporate.  Keep adding water as the sauce thickens.  You might need more peanut butter depending on how spicy you want this to be.  Add more peanut butter and water as needed.

Serves in flour tortilla, with chopped cucumber (helps with the heat), lettuce, fresh basil & mint leaves.

Sunday, August 17, 2008

Homemade Salsa

This is a recipe I got from a dear friend here named Joy. It is our favorite Salsa recipe and so easy and cheap to make!

In food processor blend:
28 oz. can diced tomatoes into smaller pieces, but not puree. Pour into a bowl.
1/2 - 3/4 cup finely diced onion (I prefer sweet like Vidalia or Spanish, but I've also used yellow or white)
1/3 - 1/2 cup finely chopped cilantro ( I buy a bunch at Wal-mart and use approx. 1/2 of the leaves for one can of tomatoes) Note: it is not necessary to pick all the leaves off the stems, just chop a good bunch off the top leaving the majority of the stems on the bottom.
3-4 finely diced jalapenos (If you don't want it hot, use 3 and remove all the seeds, if you want it hotter, use 4 and add as many of the seeds as you like)
Season liberally with salt and garlic powder, approx. 1+ tsp. each. Add about 1/4 tsp black pepper.
(I do all of this in the food processor so it is really easy!)
NOTE: When cutting the peppers, even to just to remove the seeds to put into the processor, wear rubber gloves . . . . otherwise everything you touch will be on fire!!

Hope you enjoy!

By the way, if you're making Guacamole on the same night that you are serving the salsa, it's super easy to just mash the avocados and mix in some of the salsa for a fast guacamole.

Taco Soup

Taco Soup
2 large cans of diced tomatoes
2 small cans of navy beans (can substitute any kind of beans within the same calories)
2 small cans black beans
2 cans of corn
2 packages of dry Hidden Valley Ranch Dressing
2 packages of taco seasoning
2 cups of water

You can add meat of your liking to this. Chicken is great or hamburger too! I used 4 boneless skinless chicken breasts and cubed it up. (I boiled it)
Mix above ingredients together. You can store in a bowl in your refrigerator or you can measure out 1 cup servings and place them in your freezer.
Heat to serve.

Without meat this is 1 point for a 1 cup serving.

This makes a big pot of soup. If you want less, just half the recipe.

Crock Pot Pizza

1 Box Lasagna Noodles(Break before cooking)
1lb Italian sausage(Browned & Drained)
1 pkg Pepperoni
1 Onion(Chopped)
1 Green Pepper(Chopped)
2 Jars of Spaghetti sauce
16 oz Mozz. cheese(Shredded)

Layer into crockpot - Simmer on low 4-6 hours.
Make 3 layers.

I usually use more cheese.
You an also change the Italian Sausage to Pork Sausage.

Apple Pork Chops

Prep Time: 30 minutes

Difficulty: Easy

This is one of my family's most requested recipes.


¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon paprika

1/8 teaspoon white pepper

6 (1/2-inch-thick) pork chops

¼ cup vegetable oil

2 medium-sized cooking apples

2 cups apple juice, divided

3 tablespoons brown sugar

½ teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13-x-9-x-2-inch baking dish.

Core unpeeled apples, and cut into rings; place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender.

Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops.

Yield: 6 servings.

Crushed Potatoes Supreme

Time to Prepare: 15 minutes

Difficulty: Easy

I give this recipe 5 stars!!!


15 small potatoes, unpeeled
4 bacon slices - chopped
1 Cup chopped green bell peppers
3 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped green onions
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese

Boil potatoes in lightly salted water 15 minutes or until tender, drain & cool slightly - Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, saute green pepper in skillet for 4 minutes, add garlic, cook 1 minute more & turn off heat.

Place cooled potatoes on a lightly greased jelly roll pan. Using palm of hand or smooth side of a meat mallot crush potatoes enough to break them open.

Drizzle with olive oil & sprinkle w/cumin, salt & pepper. Top w/bacon, cooked bell pepper & garlic, green onions & cheeses. Broil 5 minutes or until cheese melts.

Serves 6

Bananas Foster Chimichangas

  • 3/4 cup butter
  • 9 firm bananas. sliced
  • 1-1/2 cups brown sugar
  • 1/4 cup and 2 tablespoons spiced rum
  • 6 (10 inch) flour tortillas
  • 3 cups vegetable oil for frying

number of stars



  1. In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this for our Dinner Club and it was a hit!

Serves 12

Saturday, August 16, 2008

Pineapple Angel Food Cake

Pineapple Angel Food Cake
This is a great recipe! My mom makes it all the time! She puts Cool Whip Free on top when she serves it.
1 box name-brand angel food cake mix
1 (20 ounce) can crushed pineapple
Preheat oven to 350 degrees F. Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes.
Yield: 12 servings
WW points: 3

Shelly's Chicken with Mushrooms

Shelly’s Chicken with Mushrooms

This recipe is for 4 servings.

2 ½ cups fresh sliced mushrooms
4 skinless, boneless chicken breasts
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 T. butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth
2 cups cooked rice (or noodles)

1. Preheat oven to 350 degrees.
2. Place half of the mushrooms in a 13x9 inch pan. Dip chicken into beaten eggs and roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake at 350 degrees for 30 to 35 minutes. Serve chicken over hot cooked rice or noodles.

Cheesy Chicken Burritos

Cheesy Chicken Burritos
This recipe is so delicious! It makes ALOT (double batch) so it is great for hospitality. If it is just for your family just cut the recipe in half. Or you could make them and freeze them for another night! This is one of my favorite recipes. YUM!
8 cups cooked, cut up chicken
2 16 oz. packages of colby-jack shredded cheese
20-24 flour tortillas
2 4 oz. cans of green chilies
8 T. diced onion
salt to taste
16 oz. sour cream
4 cans cream of chicken soup
1 1/2 cups milk
Preheat oven to 350* F
Combine chicken, 16 oz. cheese, green chilies, onion, salt, sour cream and two cans of soup.
Warm tortillas and fill with 1/3 - 1/2 cup of mixture, roll and place seam side down in 9x13 pan. (the whole recipe will require 2 pans)
Mix remaining 2 cans of soup with milk and pour over roll ups. (If you feel you need more soup mixture, you can add another can with 3/4 cup milk)
Bake covered for 30 minutes. Remove cover and sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted.
These freeze well. To do so just freeze roll ups and then add soup topping and cheese topping when ready to eat.

Loaded Baked Potato Soup and Garlic Cheese Biscuits

Okay ladies, this isn't on my diet but it is OH SO GOOD!!!

1 three pound bag red potatoes
1 pound Velveeta cheese
1 bunch fresh parsley
1 pound bacon
1 bunch green onion
2 T. flour
8 cups half and half (or a mixture of part milk/part half and half)
1/4 cup real butter
2 T. hot sauce
Start out by chopping the potatoes into cubes (leave on the skin), and boil them until they are semi-soft. While the potatoes are cooking, chop the parsley, onions, etc . . . and fry up the bacon which you cut up into little peices. Cut up the velveta into chunks and have it ready too.
You then need to make a rou. You will need to use a deep pan because all the ingredients end up in this pan. Melt the butter then add the flour and slowly stir in the milk. If you have any lumps, use a whisk to stir. You will want to stir this while it is heating up and just starts to get thicker (it will still be watery). Then start adding your cheese chunks slowly, and your soup will start to thicken. Then add the hot sauce, bacon, and the drained potatoes, parsley and onions.
You can serve this with extra toppings, anything you might like on a baked potato like, extra bacon, green onions, sour cream, shredded cheese, etc.
You can also serve this with cheesy garlic biscuits . . . .which are wonderful crumbled up into the soup!

2 cups Bisquick
1 cup shredded cheddar
2/3 cup milk
1/2 t. garlic powder
1/4 cup melted butter
1/2 T. parsley flakes (optional)
Mix Bisquick, milk, & cheese to a soft dough. Stir vigorously. Drop by spoonfuls on greased cookie sheet. Bake for 10 minutes at 450 degrees. Melt butter then add the garlic powder and parsley flakes. Brush over the biscuits before removing from cookie sheet.
(This recipe is actually called Red Lobster Rolls and taste just like the rolls they serve at Red Lobster!)

Chicken Enchiladas

Chicken Enchiladas
You can layer this instead of rolling it, similar to the burrito casserole below.
20 large gluten-free tortillas (I bake about 8 enchiladas and freeze the rest)
chicken mixture:
breast meat from one roasted chicken, or two large chicken breasts
1 large onion
4 c spinach, chopped
Yogurt mixture:
32 oz whole milk plain yogurt (or use sour cream)
2 c salsa (your heat preference)
dash pepper
dash salt
1 1/2 tsp chili powder (more or less, to taste)
20 + oz shredded cheddar or Monterey Jack
Tomato Sauce Topping:
8 oz tomato sauce
8 oz salsa
1 1/2 tsp chili powder
dash salt
Spread the chicken mixture (make sure you divide it up into about 20 portions) on the tortillas; spoon some yogurt sauce over the chicken; sprinkle on some cheese (or you can cut the cheese into 1 oz slices and lay it on top); roll up and put in baking dish; pour sauce over top and sprinkle on more cheese. Bake at 375 degrees for 30 minutes
You can also freeze these individually (without sauce on top) on a cookie sheet. Then wrap them individually and put in a freezer bag. Thaw, top and bake.

Wednesday, August 6, 2008


Okay Ladies,

I have waited for a long time for you to gather some good recipes to post...but no one (except Mom and Erin) have posted!  Come on now.  I know there are some good recipes floating around.

Let's get posting!

Thursday, July 24, 2008

Super Easy Hummus

If you never tried hummus before, you need to try this one!  It is super easy, cheap, makes a lot and it is very healthy!  It is a great alternative to those high fat dips filled with high fructose corn syrup and partially hydrogenated junk.  Norah loved it so I am sure your kids will enjoy this tasty treat!  We give it a 5 star.

Cook time: none
Prep Time: 10 minutes
In-active prep: 30 minutes
Serves: enough

Super Easy Hummus
2 to 3 cloves garlic, peeled and cut in half
1 can (about 6.5 to 7 oz) garbanzo beans (chickpeas), drained and reserve juice
1 T. smooth peanut butter
1 lemon, zest and juiced
pinch fresh ground black pepper
pinch kosher salt (makes a HUGE difference over Morton table salt)
1/3 c. (or a little less) extra virgin olive oil
1 t. cumin
1/8 t. cayenne pepper (more if you like it spicy)
1/8 t. sesame oil

In food processor chop garlic.  Add beans with some of the juice (don't use all) you reserved.  Blend until somewhat smooth.  Add everything else except the olive oil, blend until well incorporated.  Slowly add olive oil until you reach a smooth consistency, should be like mayonnaise.  Refrigerate for at least 30 minutes so all the flavors can combine.  Serve with your favorite chips or pita bread!
Recipe by: Tracy Lytle

Thursday, July 10, 2008

Hoppin' John

This has to be one of my absolute favorite recipes, but you have to like black-eyed peas. If you do, you'll love this! I give it a 5 star rating, but my kids vary in their opinion of it. I used to make this traditionally on New Year's Day, but when my family asked for another tradition, I succumbed. So, tonight I had New Year's in July! Heather actually liked it tonight and had me set some aside for her to take for lunch tomorrow. I think that rates as a 5 star for her too! Tom had seconds himself. I hope you enjoy it.

Difficulty: Moderate
Prep: 1 hour
Cook: Total of 2.5 hours
Serves: 10 - 12 (or 6 - 8 really hungry people)

2 c. dried black-eyed peas
1/2 lb. ham
2 qts. water
1 c. uncooked white rice
1 c. chopped onion
1 c. chopped celery
2 t. butter or margarine
1/2 - 1 t. Italian seasoning
1 t. sugar
2 t. salt
1/4 t. pepper

Sort and wash peas; place in a heavy saucepan. Cover with water, and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak for 1 hour, drain.

Combine ham and 2 qts. water in a large dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add peas; bring to a boil. Reduce heat; cover and simmer 45 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham; cut into small pieces. Stir ham into mixture.

Serve with hot, buttered corn bread and green salad. (NOTE: you can cut the ham up into bite-sized pieces at the beginning to omit doing this at the end.)

Wednesday, July 9, 2008

improv pesto

I love pesto in the middle of summer when I can use the herbs growing right on my porch. This is a variation on a more traditional pesto, built on the idea of using my Thai basil and flat-leaf parsley as principle ingredients and the Italian basil as background. It makes about 3/4 cup - 1 cup, but can easily be doubled. And it freezes nicely in ice cube trays if you have extra. I've also added a few serving variations below...

4-5 cloves garlic (to taste, I do love garlic)

1/4 cup of Italian basil leaves

1/2 cup of flat leaf parsley

1/2 cup of Thai basil

1/3 cup of walnuts

Olive oil

Pecorino or Parmesan cheese

Salt and pepper

I barely touched the garlic and herbs and just dropped it all in the food processor to find the right chunkiness. Then I added some olive oil and blended it more. How much olive oil is a matter of taste, and desired smoothness. I added just a bit of cheese because I wanted to shave the pecorino on top at the end. Again, this is a personal preference. Adding more cheese makes it creamier.

Whatever pasta is fine; I like angel hair because it seems to soak up everything nicely. I topped it with pecorino and salt + pepper....

Now, on the second day, with the leftover pesto... I hit on my favorite. After boiling the pasta and thowing it back in the pan with the pesto, I added a handful of fresh spinach leaves. They wilted nicely while I chopped a handful of grape tomatoes and more fresh parsley. To serve, I pulled out a portion of the pesto and lovely spinach and then topped it with chopped raw tomatoes, parsley, and a little salt. Because I didn't add too much oil to begin with, I touched off the top with a drop of olive oil. This version adds more veggies and eliminates the cheese, but the other flavors work really well together. Enjoy playing...

Monday, July 7, 2008

Honey Ginger Teriyaki Sauce

This can be used to marinate meat, chicken or pork would be best.  I used it with chicken and then drizzled the leftovers onto rice.  It was great!  We gave it 4 stars, yup that's right, not a 5 star rating.  The reason being, it just simply wasn't lick-your-plate amazing, but it was good.  =) It is so easy I would make it again.  

Difficulty: Easy
Prep: less than 5 minutes
Cook: 5 minutes
Inactive Prep: 30 minutes
Serving: 6 or more, depends on how generous you are.

Honey Ginger Teriyaki Sauce:
1 c. chicken broth
1-inch ginger root, peeled and chopped
1/4 c. honey
1/2 c. teriyaki sauce
1 T. sesame oil

Bring chicken broth and ginger to a boil.  Stir in honey.  When honey has dissolved into broth, add teriyaki sauce and sesame oil.  Reduce heat and simmer until ready to use.  Marinate favorite meat for at least 30 minutes.

Recipe by: Giada De Laurentiis, Food Network

Friday, July 4, 2008

Apple Crisp


  • 10 med. peeled, thinly sliced granny smith apples

  • 1 1/2 c. flour

  • 1 1/2 c. packed light brown sugar

  • 1 c. quick oats

  • 2/3 cup chopped walnuts (optional)

  • 3 tsp. ground cinnamon

  • 2 sticks margarine or butter, softened (I use butter)

Directions:Heat oven to 375 degrees. Spray 9 x 13 pan with pam. Place apples in pan. Mix remaining ingredients with fork and sprinkle over apples. Bake uncovered until topping is golden brown and apples are tender. (about 40-50 minutes) Watch because it burns quickly.

Wednesday, July 2, 2008

Chicken And Sour Cream Burritos

If you come to my house for dinner one night, expect to have these burritos served with spanish rice and refried beans..YUM. Anyone who has ever tried them just loves 'em. The recipe looks long but is very simple. Also, you will definitely want to do step 5...the topping is what really makes the dish.

My family has given it 5 stars.

Difficulty: Easy
Prep Time: 20
Cook Time: 20
Yield: 10 servings (1 burrito each)

Chicken Filling:
3 cups cooked, shredded, boneless, skinless chicken breast
1/2 cup cooked chopped onion
1-1/4-ounce package taco seasoning

10-3/4-oz. can cream of chicken soup
1 cup nonfat sour cream
4-ounce can chopped green chilies

10 large flour tortillas
1 cup shredded mozzarella cheese

1 cup shredded mozzarella cheese
2 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion

1. In a large skillet, combine chicken, onion, and taco seasoning mix. Add water according to package directions, and simmer according to directions on taco seasoning packet.

2. Preheat oven to 350. In a medium bowl, stir together all ingredients for sauce. Place 1/3 of sauce mixture in bottom of 13" x 9" pan; set aside.

3. Assemble burritos by dividing chicken mixture and 1 cup mozzarella cheese evenly among tortillas; roll tortillas, and place on sauce in pan.

4. Pour remaining sauce mixture over burritos. Top with 1 cup mozzarella cheese. Bake for 20 minutes or until heated through. If made ahead and refrigerated, bake an additional 10 minutes.

5. Combine lettuce, tomato and onion. Place on top of burritos.

Recipe from: Around the World Meals in Minutes

Monday, June 30, 2008

Apple-Walnut Pancakes

Difficulty: Easy
Prep: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings

These are delicious! You can serve them with syrup or sprinkled with powdered sugar. My family gave it 5 stars!

1-1/4 cups all purpose flour
1/4 cup (packed) brown sugar
1-1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
Pinch of salt
1-1/2 cups milk
2 large eggs
4 Tablespoons (1/2 stick) butter, melted
3/4 teaspoon vanilla extract
2 sweet apples, peeled, cored, one cut into very fine dice and one coarsely grated
1/2 cup chopped walnuts

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg and salt. In another bowl, whisk together the milk eggs, melted butter and vanilla to blend thoroughly. Pour liquid ingredients over dry ingredients and mix with whisk. Stopping when everything is just combined. Batter will be a bit lumpy. Gently fold in apples and walnuts.

Heat a skillet over medium heat and cook slowly for about 1-1/2 minutes, turn a cook until done.

Recipe from: 1st Traveler's Choice Internet Cookbook

Posted by Debi

Chipotle Shrimp Taco w/ Avocado Salsa Verde

Fast, easy and no cooking necessary!!  You eat them cold.  My family gave it 5 stars.

Difficulty: Easy
Prep Time: 30 
Cook Time: 0 
Yield: 4 servings (2 tacos each)

Avocado Salsa Verde
1 small onion, quartered
1 jalapeno, quartered, seeds optional (keep for more heat)
1 garlic clove, quartered
4 medium tomato, chopped
1 Hass avocado, peeled, seeded, and cut into chunks  (2/$3 @ Publix)
1 1/4 t. kosher salt
1/4 c. loosely packed fresh cilantro leaves, coarsely chopped

1 T. olive oil
1 t. Chipotle (found in ethnic food isle) or blended chili powder
1 t. kosher salt
1 lb. medium cooked shrimp (about 20), peeled and deveined  ($4.99lb @ Publix)
Corn or flour tortillas
Handful of chopped Cilantro
2 limes, cut into wedges

Put the onion, jalapeno, garlic, and salt in a food processor and finely chop.  Pour into medium size bowl.  Add the chopped tomato, avocado, and cilantro stir until well mixed.

In a separate bowl add the whole shrimp (without tails) toss with olive oil, Chipotle, and salt.  Toss to coat.  

Wrap tortillas in a damp paper towel and heat in a microwave, about 60 seconds.  

Spoon sauce on the tortilla, then top with about 2 or 3 shrimp, cilantro and  freshly squeezed lime juice.  ENJOY!!

Recipe from:  Food Network Kitchens