RIBEYES!!!

For supper tonight, we had grilled ribeye steaks, a baked potato, and leftover cornbread. There isn't much of a recipe for this just 4 simple ingredients; Ribeyes, Country Bob All Purpose Sauce, Tone's Canadian Steak Seasoning, and Worchestershire Sauce. I first put my steaks in a glass dish, then pierce them with a fork several times on both sides. Season liberally with steak seasoning on both sides, and drizzle the Country Bob over the top. Finally, I pour the Worchestershire sauce over it all. Normally I marinate this overnight, but at least for 2-3 hours. Grill to desired doneness. These always turn out very tender and juicy.

"JIFFY" CORNBREAD

For those of you who like Jiffy Cornbread, you will LOVE this recipe. I have tried several recipes that claim to be the same as Jiffy, but none have even come close. This one is the closest I have ever found. The only difference, is that it didn't seem to be as sweet as Jiffy. So the next time I make this, I will add a little extra sugar, and see if that does the trick! Overall, it is really good cornbread.

"Jiffy" Cornbread

1 cup yellow cornmeal
1 cup flour
4 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup oil

Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and oil. Beat until fairly smooth. Bake in a greased 8" square round pan in preheated oven (425 degrees) for 20-25 minutes.

HOMEMADE CROUTONS

Do you ever get down to the last 7 or 8 slices of bread, and it's dried out? Well, don't throw it away! You can use it to make these yummy croutons. You can use white bread, wheat bread, french bread, the options are endless! You can also change up the seasoning to suit your taste. Use Ranch dressing mix to make Ranch croutons, or spice it up with some fajita seasoning! If you don't use croutons, make them, and crush them up to make seasoned bread crumbs. Roll chicken, or pork chops in them and bake!

Homemade Croutons:

4 tbs melted butter
1 clove of garlic, minced (I used 1/2tsp of pre-minced garlic in a jar)
8 slices of bread, cut into cubes (any kind)
2 tsp Italian Seasoning

Preheat oven to 325 degrees. In a small bowl, melt butter, add garlic and Italian Seasoning. Pour over bread cubes and toss well to coat. Bake in preheated oven for 20 minutes or until dry and crisp. Check frequently to prevent burning. Let cool, and store in a Ziplock bag.

CREAMY CHICKEN ENCHILADAS

The original recipe for this came from Taste of Home Magazine. I got out the recipe, and decided it didn't have enough...."stuff" in it. I was afraid it would be too bland, so once again, I tweaked a recipe to make it my own. The end result was YUMMY! (pat myself on the back!) So give this one a try, and let me know what you think!

Creamy Chicken Enchiladas:

2-8oz pkg cream cheese, softened
1-4oz can diced green chilis
2-3 cups cooked chicken, diced
1 can Fiesta Nacho Cheese condensed soup
1 can cream of chicken soup
1 small can sliced black olives
6 flour tortillas
Shredded Mexican style cheese

Mix softened cream cheese, green chilis, shredded cheese(about a handful, you know I don't measure LOL!) and cooked chicken in a bowl, set aside. Combine soups and also set aside. Spoon chicken mixture in the center of each tortilla. Roll up and place seam side down in a 9x13 baking dish. Pour soup mixture over the top. Bake in a 350 degree oven for 20 minutes. Top with shredded cheese and olives. Bake an additonal 5-10 minutes or until cheese is melted. Serve with mexican rice sour cream and salsa.

CROCKPOT ROASTED CHICKEN

For supper tonight, I am making CREAMY CHICKEN ENCHILADAS,(I will post this recipe later today) and the recipe calls for two cups of rotisserie chicken. Normally, I would boil a whole chicken on the stove, and pull the chicken off the bone to use instead of buying a rotisserie chicken. Luckily, I found a recipe on the STEPHANIE COOKS blog for CROCKPOT ROASTED CHICKEN. This recipe is the best!!! I put my chicken in the crockpot last night, and set it for 8 hrs. This morning(after taking the picture) I tried taking the chicken out of the crockpot, and the chicken fell off the bone! No need to pick the chicken off the bone, that step is already done! So here is the recipe for this yummy fall off the bone chicken. Hope you try it and enjoy it as much as I do!

Crockpot Roasted Chicken:

1 whole chicken(4-5 lbs)
1/2 cup chicken broth
4 cloves of garlic, peeled
olive oil
Seasoning of your choice (I used Seasoned Salt, but you could use any seasoning you like!)

1- Prep the chicken- remove the bag from the inside, thoroughly washing out the cavity and outside of the chicken. Pat dry.
2- Roll 3 pieces of tin foil into balls, about 2 inches in diameter. Place them in a triangle shape on the bottom of the crockpot.
3- Pour the chicken broth into the bottom of the crockpot. Toss the garlic cloves, whole, into the broth.
3- Place the chicken on top of the tin foil balls. Rub a small amount of olive oil over the skin(about 1-2 teaspoons).
5- Season heavily with the seasonings of your choice, gently rubbing them into the skin.
6- Cook on low 8 hours. The meat will literally fall off the bone!

JUST ANOTHER MANIC MONDAY!!

What a day! Is there a full moon or what?!? Almost everything I have touched today has turned to mud! LOL! Even supper was a flop! Well, most of it anyway. I found a recipe for a stir-fry in an old cookbook. It sounded really good.....ummmm not so much. Good thing I made Crab Rangoon to go with it, and they were delish! So, tonight that is the recipe I am sharing with you. This recipe came from Kraftfoods.com, but as usual I tweaked it just a little to make it my own. I served this with sweet and sour sauce, and VOILA!...supper!

Crab Rangoon:

1 tub(8oz) Philadelphia Chive & Onion Cream Cheese Spread
1 can(6oz) crab meat, drained, flaked
1-2 tbs. sugar(this was my addition, you can omit if you like)
30 wonton wrappers
1 1/2 cups oil, for frying
Kraft Sweet & Sour Sauce(or you can make your own!)
Mix cream cheese, crab meat, and sugar; spoon evenly on wonton wrappers, adding about 1 tsp. of the crab meat mixture to each wrapper.

Moisten edges of each wrapper with water; fold in half to form a triangle. Press edges together to seal.

Heat oil in medium skillet or wok to 360 degrees. Add wontons in batches. Cook 1-2 minutes or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve hot with the Sweet & Sour Sauce.

CAKE MIXES & TOXINS!!!!

I'm sure some of you have already received this e-mail, but for those of you who have not, I hope you read this and pass it along to everybody on your email list!

This is confirmed on Snopes http://www.snopes.com/medical/toxins/pancake.asp

A student at HBHS (high school) had pancakes this week and it almost became fatal. His Mom (registered nurse) made him pancakes, dropped him off at school and headed to play tennis.
She never takes her cell phone on the court but did this time and her son called to say he was having trouble breathing. She told him to go to the nurse immediately and proceeded to call school and alert the nurse.
The nurse called the paramedics and they were there in 3 minutes and worked on the boy all the way to the hospital.
He came so close to dying. Evidently this is more common than I ever knew.
Check the expiration dates on packages like pancakes and cake mixes that have yeast which over time develop spores. Apparently, the mold that forms in old mixes can be toxic!
Throw away ALL OUTDATED pancake mix, brownie mixes, Bisquick, cake & cookie mixes, etc., you have in your home.

P.S. Tell this to your children, grandchildren, nephews, nieces and anyone else who keeps these types of mixes in the cupboard.

If you love someone tell them, for who knows what the next moment may hold.