1 cup rice (cook as directed)
1 green pepper - chopped
1 onion - chopped
2 cups of grated cheese (more if you like cheese)
1 cup milk
1/2 tsp salt
1/2 cup melted butter (we usually use less butter)
2 eggs beaten
Preheat oven to 350
In an ungreased casserole dish mix together:
milk, eggs, butter, onions, green pepper and salt
add 1/2 of the grated cheese. Mix well
Add the cooked rice. Mix well
Sprinkle top with the remaining cheese
Cook for 1 hour
Tuesday, May 31, 2011
Monday, May 9, 2011
Chewy Chocolate Cinnamon Cookies
Chewy Chocolate Cinnamon Cookies
Ingredients
6 tablespoons butter or margarine, softened
2/3 cup packed light brown sugar
3 tablespoons plus 1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 to 1/2 teaspoon ground cinnamon
Directions
1 Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray or line with parchment paper.
2 Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.
3 Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
4 Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper. 40 cookies.
From: Hersey's
Ingredients
6 tablespoons butter or margarine, softened
2/3 cup packed light brown sugar
3 tablespoons plus 1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 to 1/2 teaspoon ground cinnamon
Directions
1 Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray or line with parchment paper.
2 Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.
3 Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
4 Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper. 40 cookies.
From: Hersey's
Yummy Potatoes
All of the ingredients in this recipe are "to your taste"!!
Clean red potatoes and cut them into 2 1/2 inch chunks. Boil in salty water until tender; drain and put into large bowl. Stir the following ingredients into potatoes:
Ranch Dressing (I make my own using Hidden Valley Dry Mix)
Sour Cream
Cooked, crispy bacon broken into pieces
Shredded cheddar cheese
Coat the potatoes with the above ingredients. I like lots of sauce, so my mix is very wet. I also like lots of cheese and bacon.
Put the potato mixture in a baking pan, cover with a lid or foil, and bake in a 350 degree oven for 45 minutes+-.
Clean red potatoes and cut them into 2 1/2 inch chunks. Boil in salty water until tender; drain and put into large bowl. Stir the following ingredients into potatoes:
Ranch Dressing (I make my own using Hidden Valley Dry Mix)
Sour Cream
Cooked, crispy bacon broken into pieces
Shredded cheddar cheese
Coat the potatoes with the above ingredients. I like lots of sauce, so my mix is very wet. I also like lots of cheese and bacon.
Put the potato mixture in a baking pan, cover with a lid or foil, and bake in a 350 degree oven for 45 minutes+-.
Tuesday, May 3, 2011
Spiced Pork Chops
Ingredients:
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper (I couldn't find "cayenne" so I used chili pepper)
1/2 tsp sage leaves (??)
1/2 tsp garlic salt
1 1/2 tsp olive oil
4 pork chops
Directions:
We used the grill, so we mixed all the spices AND the oil together in bag, then put in pork chops. Toss to coat well. Put on grill and cook until not pink in middle or 160 degrees.
If you don't use the grill, mix spices together and heat oil in pan/skillet over high heat. Place pork chops on skillet, and reduce to med heat. Cook 8-10 minutes, until not pink in the middle or 160 degrees.
*recipe from online (probably allrecipes.com)
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper (I couldn't find "cayenne" so I used chili pepper)
1/2 tsp sage leaves (??)
1/2 tsp garlic salt
1 1/2 tsp olive oil
4 pork chops
Directions:
We used the grill, so we mixed all the spices AND the oil together in bag, then put in pork chops. Toss to coat well. Put on grill and cook until not pink in middle or 160 degrees.
If you don't use the grill, mix spices together and heat oil in pan/skillet over high heat. Place pork chops on skillet, and reduce to med heat. Cook 8-10 minutes, until not pink in the middle or 160 degrees.
*recipe from online (probably allrecipes.com)
Friday, April 22, 2011
Turkey--the other white meat
Mike and I recently have wanted to improve our eating habits, which means eating smaller portions and more healthy (less fatty). It hasn't been as bad as it has been before, because I think we have greater motivation and are doing this together. Plus, instead of just eating NOTHING, we have counted calories a couple times (not religiously) and have found that we can eat healthy without always being hungry.
Because of this habit change, I have been on the lookout for low-cal/healthy options and ideas. There are always "tricks" out there that claim to help you intake less calories...and I know some are valid, but others are also unreasonable to me. However, there is one that I was introduced to by Desiree and Scott that we will be using...
It's cheaper, and less fatty. For a 1 lb ground beef, 80% lean, at Walmart, it is about $2.80. For 90% lean it's probably about $3.50. For about 1.25 lb ground turkey, 97% lean, it's about $2.60. Worth it!
It does taste different, and there is a different texture, but when you season it, it tastes just as good. We had it for tacos the other night (and at Desiree's) and thought it just as delicious.
Desiree did warn us not to use it for hamburgers, and we are going to trust her on that. The consistency of the meat just doesn't measure up when mashed together on a bun. On the other hand, she made turkey loaf which tasted delicious (and I hope she gets the recipe to me so I can post that on here soon!).
Because of this habit change, I have been on the lookout for low-cal/healthy options and ideas. There are always "tricks" out there that claim to help you intake less calories...and I know some are valid, but others are also unreasonable to me. However, there is one that I was introduced to by Desiree and Scott that we will be using...
Substitute ground beef for ground turkey.
It's cheaper, and less fatty. For a 1 lb ground beef, 80% lean, at Walmart, it is about $2.80. For 90% lean it's probably about $3.50. For about 1.25 lb ground turkey, 97% lean, it's about $2.60. Worth it!It does taste different, and there is a different texture, but when you season it, it tastes just as good. We had it for tacos the other night (and at Desiree's) and thought it just as delicious.
Desiree did warn us not to use it for hamburgers, and we are going to trust her on that. The consistency of the meat just doesn't measure up when mashed together on a bun. On the other hand, she made turkey loaf which tasted delicious (and I hope she gets the recipe to me so I can post that on here soon!).
Friday, April 1, 2011
Chicken Wraps
Ingredients:
1 chicken breast (is enough for two)
Tortillas (one for each wrap)
Lettuce (torn into pieces if you like)
Cheese
Italian Dressing
Toothpicks
Optional:
Bacon Bits
Tomatoes
Onions
Green Pepper
Croutons
Mushrooms
Directions:
Cut chicken into small squares (maybe 1 in X 1 in) and cook on Med heat with Italian Dressing until cooked thoroughly.
Warm each tortilla for about 20 sec in the microwave. Place about a tablespoon of Italian Dressing in the middle of the tortilla and spread with a spoon.
Place a handful or two of lettuce on the tortilla and spread evenly. But leave about one inch of space on one side of the tortilla free of toppings. Place chicken on lettuce, spreading it evenly. But leave about one inch of space on one side of the tortilla free of toppings. Sprinkle on a few bacon bits, and any other toppings, and some cheese.
When all the toppings are on, start rolling towards the open space of the tortilla (free of toppings). You will notice the toppings shift as you roll, and will fill that empty inch by the end of rolling. Place 4 toothpicks, evenly spaced, into the rolled tortilla (to keep it together) and cut in half. Then eat!
1 chicken breast (is enough for two)
Tortillas (one for each wrap)
Lettuce (torn into pieces if you like)
Cheese
Italian Dressing
Toothpicks
Optional:
Bacon Bits
Tomatoes
Onions
Green Pepper
Croutons
Mushrooms
Directions:
Cut chicken into small squares (maybe 1 in X 1 in) and cook on Med heat with Italian Dressing until cooked thoroughly.
Warm each tortilla for about 20 sec in the microwave. Place about a tablespoon of Italian Dressing in the middle of the tortilla and spread with a spoon.
Place a handful or two of lettuce on the tortilla and spread evenly. But leave about one inch of space on one side of the tortilla free of toppings. Place chicken on lettuce, spreading it evenly. But leave about one inch of space on one side of the tortilla free of toppings. Sprinkle on a few bacon bits, and any other toppings, and some cheese.
When all the toppings are on, start rolling towards the open space of the tortilla (free of toppings). You will notice the toppings shift as you roll, and will fill that empty inch by the end of rolling. Place 4 toothpicks, evenly spaced, into the rolled tortilla (to keep it together) and cut in half. Then eat!
*recipe from me!
Tuesday, March 29, 2011
Pizookie
I haven't tried this recipe yet, but I thought I would post it, so somebody could tell me how it tastes. I got it off someone else's blog. :)
Pizookie - cookie pizza
1 C. butter
3/4 C. brown sugar
1/4 C. white sugar
1 sm. pkg vanilla pudding mix
1 tsp. salt
Mix, then add...
2 eggs
2 1/4 C flour
1 tsp. baking soda
Chocolate chips as desired
bake for 9 minutes in a 375 degree oven
Pizookie - cookie pizza
1 C. butter
3/4 C. brown sugar
1/4 C. white sugar
1 sm. pkg vanilla pudding mix
1 tsp. salt
Mix, then add...
2 eggs
2 1/4 C flour
1 tsp. baking soda
Chocolate chips as desired
bake for 9 minutes in a 375 degree oven
Monday, March 7, 2011
Love These!
These knives are GREAT!!! We haven't bought new knives since we've been married, and we couldn't cut a thing. But we broke down and bought these. I don't know if it's because they're new, or just awesome, but I actually look forward to cutting raw chicken with these knives. 
Saturday, March 5, 2011
stir fry sauce
Tonight we are feeding the Missionaries. Since I haven't posted anything to this blog yet I thought that I just would. We are serving stir fry. I love stir fry, but not all the store bought sauces. I got this stir fry sauce recipe from my mom. I don't know where she got it, but my family really likes it...Here you go.
First...mix 1 tsp. corn starch and 1/2 C. water
next...mix in 1/4 C. oil
then...mix in 1/4 C. soy sauce (I use reduced sodium but you don't have to) and 1TB. sugar.
That is it..so easy.
I pour the sauce in the skillet and then add my cut carrots and cut cooked chicken. After the carrots are semi soft, I usually add peppers, zucchini, mushrooms, or whatever we like that day putting the vegetables that need to cook longer first. After I turn off the heat I add cashews so they will not be soggy when we eat them. We then eat it over rice, of course. Stir fry is so easy, but I thought I would post the sauce recipe...so good! I hope the missionaries like vegetables. Well I guess if not, it is a good time to start. :) Happy eating.
First...mix 1 tsp. corn starch and 1/2 C. water
next...mix in 1/4 C. oil
then...mix in 1/4 C. soy sauce (I use reduced sodium but you don't have to) and 1TB. sugar.
That is it..so easy.
I pour the sauce in the skillet and then add my cut carrots and cut cooked chicken. After the carrots are semi soft, I usually add peppers, zucchini, mushrooms, or whatever we like that day putting the vegetables that need to cook longer first. After I turn off the heat I add cashews so they will not be soggy when we eat them. We then eat it over rice, of course. Stir fry is so easy, but I thought I would post the sauce recipe...so good! I hope the missionaries like vegetables. Well I guess if not, it is a good time to start. :) Happy eating.
Menus Are Underrated
Because I am the smartest person you have ever known, I will grace you with a token of my knowledge and tell you:
USE A MENU!!!
Mike and I were (are) poor way back when we were still both going to school and had (have) crappy jobs. We were going out to eat at least twice a week and decided we couldn't afford that lavish lifestyle anymore. So we started making menus. GREAT idea for a couple reasons:
1. We hardly ever throw out food. We only buy what we planned on eating/making.
2. We save money. Even if we don't feel like making food, knowing that there is something at home to make is pyshological guilt enough to not go out to eat.
3. We get to eat what we WANT to eat.
Here's an example of our menu:
Sat - Hot dogs (grilled--which means they are elegant)
Sun - Enchiladas
Mon - Tortelini
Tues - Hot deli sandwiches
Weds - Leftovers/Whatever
Thurs - Cream of Chicken (I'll post this later)
Fri - Go out
It only takes a couple minutes. The meals don't have to be extravagant. And we always mix around the days. If we don't feel like having sandwiches, we have something else. And we always leave a day open to go out, so if anything comes up during the week we aren't strapped to a plan. Also, I've heard parents mention that kids complain about what's for dinner, so I was thinking kids should participate in making the menu. Have them choose a meal--and then they CAN'T complain!
Give it a try and tell us what you think!
USE A MENU!!!
Mike and I were (are) poor way back when we were still both going to school and had (have) crappy jobs. We were going out to eat at least twice a week and decided we couldn't afford that lavish lifestyle anymore. So we started making menus. GREAT idea for a couple reasons:
1. We hardly ever throw out food. We only buy what we planned on eating/making.
2. We save money. Even if we don't feel like making food, knowing that there is something at home to make is pyshological guilt enough to not go out to eat.
3. We get to eat what we WANT to eat.
Here's an example of our menu:
Sat - Hot dogs (grilled--which means they are elegant)
Sun - Enchiladas
Mon - Tortelini
Tues - Hot deli sandwiches
Weds - Leftovers/Whatever
Thurs - Cream of Chicken (I'll post this later)
Fri - Go out
It only takes a couple minutes. The meals don't have to be extravagant. And we always mix around the days. If we don't feel like having sandwiches, we have something else. And we always leave a day open to go out, so if anything comes up during the week we aren't strapped to a plan. Also, I've heard parents mention that kids complain about what's for dinner, so I was thinking kids should participate in making the menu. Have them choose a meal--and then they CAN'T complain!
Give it a try and tell us what you think!
Monday, February 28, 2011
Penne with Sausage
Mike and I made this up, but when I told someone about it, they told me this is an actual thing. And I can't remember the real name... Oh well. It tastes good regardless of what it's called.
Ingredients:
Penne pasta (we get one box of Walmart brand--however much that is)
Your favorite canned "spaghetti" sauce (Marinara tasted ok, pizza sauce is NOT)
Cheese
Sausage (the U shaped Hillshire Farm kind)
Optional:
Any other veggies you would want, like green peppers, mushrooms, and onions
Directions:
1. Heat oven to 350.
2. Cook pasta according to the directions on the box, and drain when done
3. Cut sausage into rounds, then in half (we use about 2/3 to 3/4 of the sausage)
4. Mix spaghetti sauce and sausage into the pasta
5. Pour pasta into 9x13 pan. Pour cheese over top--as much as you want. Heat for about 15-20 minutes; until bubbly and cheese is melted
Ingredients:
Penne pasta (we get one box of Walmart brand--however much that is)
Your favorite canned "spaghetti" sauce (Marinara tasted ok, pizza sauce is NOT)
Cheese
Sausage (the U shaped Hillshire Farm kind)
Optional:
Any other veggies you would want, like green peppers, mushrooms, and onions
Directions:
1. Heat oven to 350.
2. Cook pasta according to the directions on the box, and drain when done
3. Cut sausage into rounds, then in half (we use about 2/3 to 3/4 of the sausage)
4. Mix spaghetti sauce and sausage into the pasta
5. Pour pasta into 9x13 pan. Pour cheese over top--as much as you want. Heat for about 15-20 minutes; until bubbly and cheese is melted
Saturday, February 26, 2011
Mystery Cookies
I haven't figured out what the "mystery" part of it is yet...
Ingredients:
1 c butter
1 c brown sugar
1 bag choc chips
Saltine Crackers
Directions:
1- boil brown sugar and butter in pot for 1 minute
2- lay saltines flat on cookie sheet (over foil). Pour butter and sugar on saltines.
3- bake at 350 for 5 minutes
4- once caramel stops boiling, pour choc chips onto crackers; spread while melting to cover evenly
*recipe from Nancy Jenkins
Ingredients:
1 c butter
1 c brown sugar
1 bag choc chips
Saltine Crackers
Directions:
1- boil brown sugar and butter in pot for 1 minute
2- lay saltines flat on cookie sheet (over foil). Pour butter and sugar on saltines.
3- bake at 350 for 5 minutes
4- once caramel stops boiling, pour choc chips onto crackers; spread while melting to cover evenly
*recipe from Nancy Jenkins
Mac 'n' Cheese--the Non-Box kind!
Why not start us out with the BEST food ever!!!
Ingredients:
2 c macaroni noodles
2 c milk
2 c cheese
1/4 c flour
1/4 c butter
1/2 tsp salt
1/2 tsp pepper
optional:
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce
Directions:
1- Heat oven to 350
2- Cook pasta according to directions on package; drain when done
3- In the meantime, heat butter on medium in 3 qt sauce pan. Stir in flour and seasonings; heat over low heat until thick and bubbly--stirring constantly. Stir in milk; heat to boiling--stirring constantly. Boil for 1 minute and then remove from heat. Stir in cheese until melted.
4- Stir macaroni into sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20-25 minutes or until bubbly.
*recipe from Betty Crocker
Ingredients:
2 c macaroni noodles
2 c milk
2 c cheese
1/4 c flour
1/4 c butter
1/2 tsp salt
1/2 tsp pepper
optional:
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce
Directions:
1- Heat oven to 350
2- Cook pasta according to directions on package; drain when done
3- In the meantime, heat butter on medium in 3 qt sauce pan. Stir in flour and seasonings; heat over low heat until thick and bubbly--stirring constantly. Stir in milk; heat to boiling--stirring constantly. Boil for 1 minute and then remove from heat. Stir in cheese until melted.
4- Stir macaroni into sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20-25 minutes or until bubbly.
*recipe from Betty Crocker
Subscribe to:
Comments (Atom)