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!
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