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Snow Cream

January 30, 2010 by Tara

With the great snowstorm of 2010 underway, I thought I’d post some recipes for snow cream. Enjoy!

Recipe One:

8 cups of snow

1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract

Place snow in a large bowl. Pour in condensed milk and vanilla. Stir to combine and serve immediately.

This recipe is from Paula Deen off of Food Network.  I think this is the only recipe she makes without butter.

Recipe Two:

1 gallon of snow

1 cup sugar

1 Tbsp vanilla extract

2 cups milk

Gather clean snow in a large bowl. Stir in sugar and vanilla to taste. Then add a little milk at a time till you reach desired consistency. Serve immediately.

This recipe is from allrecipes.com.

Posted in Dessert, Food Network, Recipes | Leave a Comment »

Homemade Bread

January 30, 2010 by Tara

I have started making this bread recipe. I do not even buy bread at the store anymore because we really like this recipe and I know what ingredients are in it. The only catch is that homemade bread goes bad quickly because all the preservatives in store bread aren’t in it. We slice the loaf after it cools and place it in a freezer bag to keep it fresh. It works great.

1 1/2 cups warm water

1 Tbsp oil

2 Tbsp honey

1 tsp salt

2 cups white flour

2 cups whole wheat flour

2 Tbsp poppy seeds (instead of poppy seeds I use 2 Tbsp milled flax seed)

2 tsp yeast

Place the first seven ingredients in bread maker pan in the order given. Make an indentation in the flour and add yeast.

Set bread maker to whole wheat. Use the lighter crust option. (I found with my bread maker putting it on whole wheat option made it actually cook in the bread maker. I use dough option on my bread maker. After the dough is done I put it into 2 greased bread pans and allow it to rise for a while.) 

If you don’t have a bread maker, mix by hand or with a mixer.  Allow to rise in greased bowl covered by a damp towel in warm place until double in size. Punch down and allow to rise again.

Divide into two bread pans. Bake for 35 minutes at 35o degrees or until done.

I hope you enjoy. I got this recipe from Go Green, Save Green.

Posted in Breakfast, Brunch, Recipes, vegetarian | Leave a Comment »

February Meal Calendar

January 18, 2010 by Tara

February 2010  
Sun   Mon   Tue   Wed   Thu   Fri   Sat
    1 Black Bean Soup & Easy Cheddar Biscuits   2 Indian Wok-Seared Chicken &Vegetables, Sugar Snap Peas & Barley Salad   3 Leftovers(LO)   4 3 Cheese Chicken Bake & steamed Broccoli   5 Slow Cooker Old World Chicken & Veggies, sautéed green beans   6 LO
                         
7 SuperBowl Appetizers   8 Chicken Tetrazzini & salad   9 Flounder with Leeks and Mushrooms & Brussel Sprouts with Bacon –Horseradish cream   10 LO   11 Skillet Gnocchi with Chard & White beans   12 Chicken a la King  & Southwestern Calico Corn   13 LO
                         
14 Seared Steaks with caramelized onions & Gorgonzola, Crushed Red Potatoes with Buttermilk, & Roasted Asparagus with garlic lemon sauce   15 Quinoa Stuffed Peppers & steamed broccoli   16 Smothered Chicken, Brown Rice, & Garlic Chick Peas & Greens   17 LO   18 3 Bean Casserole   19 Homemade Pizza & Raw Veggies   20 LO
                         
21 Beef Stroganoff & sautéed green beans   22 Stove Top Easy Turkey/ Chicken Bake & salad   23 Barbeque Portobello Quesadillas & raw veggies   24 LO   25 Spaghetti & meatballs & salad   26 Tuna Noodle Casserole & peas   27 LO
                         
28 Taco Meatball Ring & salad                        
                         
                         

Posted in Meal Calendar | Leave a Comment »

Superbowl Appetizers

January 17, 2010 by Tara

Here are a few great dishes to make your Superbowl party a hit!

Posted in Parties and Entertaining, appetizer | 1 Comment »

Fiesta Taco Casserole

January 16, 2010 by Tara

 This recipe makes 4 servings.

1 pound ground chicken or turkey

1 can ( 15 to 16 ounces) spicy chili beans in sauce, undrained

1 cup salsa

2 cups coarsely broken tortilla chips

1/2 cup sour cream

4 medium green onions, sliced (1/4 cup)

1 medium tomato, chopped (3/4 cup)

1 cup shredded cheddar or Monterey Jack cheese

tortilla chips, if desired

shredded lettuce, if desired

salsa, if desired

1. Heat oven to 350. Cook chicken in 10-inch skillet over medium heat 8 – 10 minutes, stirring occasionally, until no longer pink; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2. Place broken tortilla chips in ungreased 2-quart casserole. Top with chicken mixture. Spread with sour cream. Sprinkle with onions, tomato, and cheese.

3. Bake uncovered 20 – 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

This recipe is from my Betty Crocker Bridal Edition Cookbook.  You can check out the Betty Crocker website here.

Posted in Betty Crocker Bridal Edition Cookbook, Dinner, Recipes, appetizer, vegetarian | 1 Comment »

Barbecue Portobello Quesadillas

January 16, 2010 by Tara

4 servings

1/2 cup barbecue sauce

1 Tbsp tomato paste

1 Tbsp cider vinegar

1 chipotle pepper in abodo sauce, minced or 1/4 tsp ground chipotle pepper

1 pound portobello mushroom caps (about 5 medium)

1 Tbsp plus 2 tsp canola oil, divided

1 medium onion, finely diced

4  8-to-10 inches whole wheat tortillas

3/4 cup shredded Monterey Jack cheese

1. Combine Barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl. Gently scrape off and discard the gills from the underside of the mushroom caps; dice the caps.

2. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes more. Transfer to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

3. Place tortillas on a work surface. Spread 3 Tbsp cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

4. Heat 1 tsp oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp oil and quesadillas. Cut each quesadillas into wedges and serve.

I found this recipe in Eating Well 500 Calorie Dinners.  You can check out their website here.

Posted in Dinner, Eating Well 500 Calorie Dinners, Recipes, appetizer, vegetarian | 1 Comment »

Slow Cooker Honey Mustard Wings

January 16, 2010 by Tara

Makes 4-5 servings

3 pounds chicken wings

1 tsp salt

1 tsp black pepper

1/2 cup honey

1/2 cup barbecue sauce

2 Tbsp spicy brown mustard

1 clove garlic, minced

3 to 4 thin lemon slices

1. Preheat broiler.  Cut off wing tips; discard.  Cut each wing at joint to make 2 pieces.  Season with salt and pepper.  Place on broiler pan.  Broil 4 to 5 inches from heat about 5 minutes per side.  Transfer to slow cooker.

2. Combine honey, Barbecue sauce, mustard, and garlic in small bowl; mix well.  Pour sauce over chicken wings.  Top with lemon slices.  Cover; cook on low 4 to 5 hours.  Before serving, remove, and discard lemon slices.  Serve wings with sauce.

I found this recipe in the Crock-Pot Weeknight Favorites cookbook. I picked this little cookbook up in line at Food Lion. You can check out their website here.

Posted in Recipes, Slow Cooker, appetizer | 1 Comment »

Slow Cooker Reuben Dip

January 16, 2010 by Tara

Makes 12 servings

1 jar or bag (about 32 ounces) sauerkraut, drained

2 cups (8 ounces) shredded swiss cheese

3 packages (2 1/2 ounces each) corned beef, shredded

1/2 cup (1 stick) margarine, melted

1 egg, beaten

Rye cocktail bread or crackers

1. Combine all ingredients except rye bread in slow cooker.  Cover; cook on high 2 hours.

2. Serve with rye cocktail bread or crackers

I got this recipe from the Crock-Pot Weeknight Favorites cookbook that I picked up in Food Lion.  You can see their website here.

Posted in Recipes, Slow Cooker, appetizer | 1 Comment »

Spinach Artichoke Dip – Slow Cooker

January 16, 2010 by Tara

Makes 24 servings

1 cup mayonnaise or salad dressing

1 cup freshly grated Parmesan cheese

1 can (14 ounces) artichoke hearts, drained and coarsely chopped

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

1/2 cup chopped red bell pepper

1/4 cup shredded Monterey Jack or Mozzarella cheese (1 ounce)

Toasted baguette slices, assorted crackers or pita chips, if desired

1. Spray inside of 1 to 2 1/2 quart slow cooker with cooking spray.  Mix mayonnaise and Parmesan cheese in medium bowl.  Stir in artichoke hearts, spinach, and bell pepper.  Spoon into slow cooker.  Sprinkle with cheese.

2. Cover and cook on low for 1 hour to 1 hour and 15 minutes or until cheese is melted.  Serve with warm baguette slices.  Dip will hold up to 3 hours.

I got this recipe from a little Betty Crocker Appetizers and Desserts book from 2001, but it is also in the Bridal Edition.

Posted in Betty Crocker Bridal Edition Cookbook, Recipes, Slow Cooker, appetizer, vegetarian | 1 Comment »

Pepperoni Pizza Twist

January 16, 2010 by Tara

Makes 16 appetizer servings.

1 package (3.5 ounces) pepperoni slices, diced (I have used Turkey pepperoni to lower fat and calories.  I think it is better with the Turkey because it is not a greasy)

1 can (3.25 ounces) pitted ripe olives, drained and chopped (optional)

2 Tbsp snipped fresh parsley

1/2 cup (2 ounces) shredded mozzarella cheese

2 Tbsp all-purpose flour

1 garlic clove, minced

2 packages (11 ounces each) refrigerated French bread dough

1 egg

1 tsp Italian seasoning

2 Tbsp grated Parmesan cheese

1 can (15 ounces) pizza sauce, warmed

1.  Preheat oven to 375.  In a large bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour, and garlic, mix well.

2. Place bread dough, seam sides up on a large surface.  Slice each loaf lengthwise, end ot end, cutting halfway through to center of loaf; spread open flat.  Lightly sprinkle additional flour evenly over dough.  Using a rolling-pin, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

3.  Spoon half of the pepperoni mixture down center of each loaf.  Gather up edges over filling pinching firmly to seal.  Place loaves seam side down, in an X pattern on baking sheet or baking stone.  Crisscross ends of dough to form a large figure 8, keeping ends of dough 1 inch from edge of baking sheet and leaving two 1 1/2 inch openings in center of twist.

4. Separate egg in a bowl. (Discard yolk or set aside for another use) Beat egg white and seasoning mix; lightly brush over dough.  Using serrated bread knife, cut a 3-inch slit in each of the top sections of twist to reveal filling.

5. Sprinkle grated Parmesan cheese over the loaf.  Bake 30-32 minutes or until deep golden brown.  Remove from oven, allow to cool 10 minutes.  Cut into 16 slices.  Serve with warm pizza sauce, if desired.

I got this recipe from a Pampered Chef Season’s Best Recipe Collection.

Posted in Pampered Chef, Recipes, appetizer | 1 Comment »

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