2 cups sugar
1/4 cup margarine
1/2 cup milk
1 cup peanut butter
1 tsp vanilla
3 cups oats
In a large saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over medium heat. Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats. Working quickly, drop by spoonfuls onto waxed paper.
Wednesday, November 3, 2010
TACO CASSEROLE & MEXICAN CORN MUFFINS
Several years ago there was a show on GAC (Great American Country) called Celebrity Kitchen. I loved this show, and watched it regularly. This was a recipe submitted by country singer Steve Holy. It quickly became a family favorite. Below this recipe is a recipe for Mexican Corn Muffins I found on Food.com. I did adjust it just a bit to suit our taste, but they are soooo good and moist! Hope you give both of these recipes a try, I'm sure your family will enjoy them as much as we do!
1 1/2 pounds ground beef
1 medium onions, chopped
1/2 teaspoon fresh garlic, minced
1 can cream of mushroom soup
1 can red enchilada sauce
1 15-ounce can ranch style beans, drained
1 bag doritos
1 large bag shredded cheese of your choice
Brown meat, chopped onion and garlic. Drain and return to pan. Add soup, enchilada sauce, beans and mix. Layer as follows in a 9x13 pan or casserole dish. Doritos, slightly crushed (just enough to cover bottom of pan) 1/2 of the meat mixture, 1/2 of the cheese, then repeat the layers ending with the rest of the cheese. Bake at 350 degrees for about 20 minutes.
Mexican Corn Muffins:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4oz) can cream-style corn
1/3 cup chopped onions
1 small can diced green chilis, or diced jalapenos
1/2 cup shredded cheddar cheese
In a mixing bowl, combine the first 5 ingredients. In another bowl, combine the remaining ingredients. Add to the dry ingredients and stir just until moistened. Pour into a greased 9 inch square baking pan or a 10 inch oven-proof skillet. (I used a muffin pan) Bake at 350 degrees or until bread is golden brown and tests done. (The muffins took about 20-25 minutes)
1 1/2 pounds ground beef
1 medium onions, chopped
1/2 teaspoon fresh garlic, minced
1 can cream of mushroom soup
1 can red enchilada sauce
1 15-ounce can ranch style beans, drained
1 bag doritos
1 large bag shredded cheese of your choice
Brown meat, chopped onion and garlic. Drain and return to pan. Add soup, enchilada sauce, beans and mix. Layer as follows in a 9x13 pan or casserole dish. Doritos, slightly crushed (just enough to cover bottom of pan) 1/2 of the meat mixture, 1/2 of the cheese, then repeat the layers ending with the rest of the cheese. Bake at 350 degrees for about 20 minutes.
Mexican Corn Muffins:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4oz) can cream-style corn
1/3 cup chopped onions
1 small can diced green chilis, or diced jalapenos
1/2 cup shredded cheddar cheese
In a mixing bowl, combine the first 5 ingredients. In another bowl, combine the remaining ingredients. Add to the dry ingredients and stir just until moistened. Pour into a greased 9 inch square baking pan or a 10 inch oven-proof skillet. (I used a muffin pan) Bake at 350 degrees or until bread is golden brown and tests done. (The muffins took about 20-25 minutes)
Wednesday, October 27, 2010
SLOW COOKER TACO SOUP.....TWO HEADS ARE BETTER THAN ONE!!
A few years ago before I had my son, I was at work looking at a cookbook in my downtime, and found a yummy sounding recipe for SLOW COOKER TACO SOUP. I showed it to some of the girls I worked with, and it made us so hungry that we decided to have a Chili/Soup potluck that Friday. I decided to make Chicken & Dumplings, and another girl wanted to make the Taco Soup recipe I had found. We analyzed the recipe, and made some adjustments to suit our tastes. She went home, and came in the next day with the finished product.......let's just say that with our combined effort, we proved that two heads are always better than one! YUMMO, thanks Shelly!!!
Slow Cooker Taco Soup:
(From: Angie & Shelly)
1-2lbs ground beef (I normally use about 1 1/2lbs)
1 15oz can chili beans, with liquid
1 15oz can kidney beans, with liquid
1 15oz can whole kernel corn, with liquid
1 8 oz can tomato sauce
1-2 cups water (depending on how thick or thin you like your soup)
1 1/2-2 pkg taco seasoning (Shelly used 2, I normally use 1 1/2)
1 16oz jar salsa
1 can Rotel tomatoes
In a medium skillet, brown the ground beef. Drain; add to slow cooker along with the rest of the ingredients. Mix well, and cook on low for 8 hours. Top with shredded cheese, and serve with Fritos, or Tostidos.
Slow Cooker Taco Soup:
(From: Angie & Shelly)
1-2lbs ground beef (I normally use about 1 1/2lbs)
1 15oz can chili beans, with liquid
1 15oz can kidney beans, with liquid
1 15oz can whole kernel corn, with liquid
1 8 oz can tomato sauce
1-2 cups water (depending on how thick or thin you like your soup)
1 1/2-2 pkg taco seasoning (Shelly used 2, I normally use 1 1/2)
1 16oz jar salsa
1 can Rotel tomatoes
In a medium skillet, brown the ground beef. Drain; add to slow cooker along with the rest of the ingredients. Mix well, and cook on low for 8 hours. Top with shredded cheese, and serve with Fritos, or Tostidos.
HOMEMADE CHICKEN STOCK IN THE CROCK POT!!
This recipe is so easy, and the results are amazing! Once you make homemade chicken stock, you will never want to use that stuff in a box again! Besides being yummy, it is so much less expensive! Think about it....you buy a whole chicken, you have to cook it anyway, so why not save your stock? If you are like me, you always have celery and carrots on hand that need to be used up, and I buy onions by the bag, so they are always on hand as well. This recipe is also very versatile.....you can add whatever you want to season your stock. If you don't have one of the ingredients, that's ok, just make a substitution, or leave it out! Just don't leave out too much, because the more you have to season with, the richer and better the flavor. So here is the recipe I came up with after looking at several different stock recipes. I hope you try this out....trust me, you won't be disappointed!
Homemade Chicken Stock:
(From: Angie's Kitchen)
1 whole chicken
2 small onions, quartered
4 carrots, cut into 2 inch pieces
4 celery stalks, cut into 2 inch pieces
3-4 sprigs of fresh parsley
2 fresh basil leaves
2 dried bay leaves
Paula Deen's House Seasoning
Rinse off your bird, make sure that you check the inside for giblets and other organs you want to discard them before putting your bird in the crock pot.
Place your bird inside your crock pot, season with Paula Deen's House Seasoning. Now you want to add a few more items for flavor - a few onions, a few carrots, a few celery sticks, (be sure to use the leafy parts of the celery, there is alot of flavor in there!) a few sprigs of fresh parsley, a couple of bay leaves, and basil leaves, and then sprinkle on a little more of Paula's seasoning for the veggies! (Be sure to chop your onions, carrots, and celery into large chunks to make them easy to remove later on.) You can add other herbs and seasonings if you like. Thyme, oregano, peppercorns...well, you get the idea!
When your chicken is done, remove your chunks of vegetables with a slotted spoon. You can discard them, or save and eat them later! Then, remove your chicken and put in a separate dish. The chicken should be so tender that it just falls apart. The liquid that is left in your crock pot is your yummy homemade stock, but before you use it, you'll want to strain it to remove any leftover bits of chicken or veggies.Then, refrigerate your broth for several hours (preferably overnight). As it cools, the fat will rise to the top, you then need to skim it off. Now your stock is ready for use. You will have several cups of stock, you can use it now, or freeze it for later. I freeze my stock in pint freezer containers, but you can use freezer bags, and freeze in any portion size you want.
Now for the chicken.....when it has cooled enough to touch, pull it off the bone, and discard those bones and all that yucky stuff! You can use the chicken in soups, casseroles, pot pies, or just eat it! If you don't want to use it now, you can freeze it as well. I also freeze my chicken in 2 cup portions since most recipes call for 2 cups of chicken.
Homemade Chicken Stock:
(From: Angie's Kitchen)
1 whole chicken
2 small onions, quartered
4 carrots, cut into 2 inch pieces
4 celery stalks, cut into 2 inch pieces
3-4 sprigs of fresh parsley
2 fresh basil leaves
2 dried bay leaves
Paula Deen's House Seasoning
Rinse off your bird, make sure that you check the inside for giblets and other organs you want to discard them before putting your bird in the crock pot.
Place your bird inside your crock pot, season with Paula Deen's House Seasoning. Now you want to add a few more items for flavor - a few onions, a few carrots, a few celery sticks, (be sure to use the leafy parts of the celery, there is alot of flavor in there!) a few sprigs of fresh parsley, a couple of bay leaves, and basil leaves, and then sprinkle on a little more of Paula's seasoning for the veggies! (Be sure to chop your onions, carrots, and celery into large chunks to make them easy to remove later on.) You can add other herbs and seasonings if you like. Thyme, oregano, peppercorns...well, you get the idea!
When your chicken is done, remove your chunks of vegetables with a slotted spoon. You can discard them, or save and eat them later! Then, remove your chicken and put in a separate dish. The chicken should be so tender that it just falls apart. The liquid that is left in your crock pot is your yummy homemade stock, but before you use it, you'll want to strain it to remove any leftover bits of chicken or veggies.Then, refrigerate your broth for several hours (preferably overnight). As it cools, the fat will rise to the top, you then need to skim it off. Now your stock is ready for use. You will have several cups of stock, you can use it now, or freeze it for later. I freeze my stock in pint freezer containers, but you can use freezer bags, and freeze in any portion size you want.
Now for the chicken.....when it has cooled enough to touch, pull it off the bone, and discard those bones and all that yucky stuff! You can use the chicken in soups, casseroles, pot pies, or just eat it! If you don't want to use it now, you can freeze it as well. I also freeze my chicken in 2 cup portions since most recipes call for 2 cups of chicken.
Sunday, October 3, 2010
A LITTLE OF THIS & A LITTLE OF THAT CROCK POT CHILI
Ok, this recipe is not for those of you who have to have precise measurements. This is one of those "hmmm..it's missing something" kinda recipes. It seems I can never make chili the same way twice. I either have extra ground beef that needs to be used, so I make a BIG batch, or I don't have enough ground beef, so I make a small batch. But today, I had 2 pounds of ground beef in the freezer that needed to be used, so a BIG batch is what I fixed. I usually don't use that much ground beef, so I had to "wing" it. So of course with more beef, I needed more of everything else. Well.....I only had one pkg of chili seasoning, but I did have chili powder and cumin. Then my husband tells me he wants macaroni in his chili this time! That changed EVERYTHING! Now I needed more liquid because the noodles will soak it up. This is where the "a little of this and a little of that" comes in. So if you are someone who cooks "to taste" this recipe is made for you. I hope you will give it a try because it turned out so good, that my husband said from now on this is the only chili he will eat!!
A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)
2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used. I would say about a teaspoon)
Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle). Drain off any fat and transfer to a 5-6qt crock pot. Add all other ingredients and stir well to combine. Cook on high for 3 1/2 - 4 hours. I serve this topped with cheese and Fritos.
*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet. I use it in almost everything. If you don't want to make it, it is available in most grocery stores. Here is the recipe:
Paula's House Seasoning:
(From: Paula Deen)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
I put this in a pint size lock tight container and shake it up until it is combined. I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.
A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)
2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used. I would say about a teaspoon)
Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle). Drain off any fat and transfer to a 5-6qt crock pot. Add all other ingredients and stir well to combine. Cook on high for 3 1/2 - 4 hours. I serve this topped with cheese and Fritos.
*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet. I use it in almost everything. If you don't want to make it, it is available in most grocery stores. Here is the recipe:
Paula's House Seasoning:
(From: Paula Deen)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
I put this in a pint size lock tight container and shake it up until it is combined. I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.
Thursday, September 30, 2010
CARAMEL APPLE CINNAMON ROLLS
I was just browsing through some of my favorite food blogs, when I came upon this yummy sounding recipe! CARAMEL APPLE CINNAMON ROLLS. Thought I would share the link with you. We are going to the apple orchard tomorrow, so I will probably be making this recipe soon! I will let you know how it turns out, and post a picture and the recipe again then. Enjoy!
http://annies-eats.com/2010/09/30/caramel-apple-cinnamon-rolls/
http://annies-eats.com/2010/09/30/caramel-apple-cinnamon-rolls/
Wednesday, September 29, 2010
NANA'S LOADED POTATO SOUP
This recipe was given to me by my husband's Stepmom. After having my son, she made this warm and yummy soup for us until I could get back in the groove of things. It soon became a family favorite! A few days ago, a foodie friend of mine who has a food page on Facebook, posted another recipe for LOADED POTATO SOUP that sounds really good as well. She also posted a recipe for HAM & CHEESE BISCUITS. I decided to make these biscuits last night along side my soup recipe. The only problem was I didn't have any diced ham or parsley. So I improvised and used crumbled bacon instead of the ham, and Italian Seasoning instead of the Parsley. One word......YUMMMMM!! She also said she has used sausage in these as well. Thank you Sarah for sharing your yummy recipes with me! Today I am posting all three of these recipes. Try them all and find your family favorites!
Nana's Loaded Potato Soup:
(From: Angie's Kitchen)
6-7 potatoes, peeled and cubed
1 small onion, chopped
1 8-ounce package cream cheese, softened
1 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk
6 strips bacon, chopped
Cover potatoes and onions with water (just enough to cover, you will not drain this off) and cook until tender. Do not drain. When tender, add cream cheese, cubed. Stir until creamy. Add butter, garlic salt, soups and milk. Cook until thick and creamy. Serve with shredded cheese , green onion and extra bacon, if desired.
**In this recipe, I substituted garlic season salt for the garlic salt. Also, I adjust the milk according to how thick or thin I want the soup. Enjoy!
Loaded Potato Soup:
(From: Sarah @ What's Cookin')
1 lb peppered bacon, fried & crumbled
1 large onion
1 C chopped carrot
1 C chopped celery
1 bag red potatoes, peeled & diced
6 C shredded cheddar cheese
4 cans cream of chicken soup
3 C sour cream
4 1/2 C Milk
Salt & Pepper
Place potatoes in stock pot & cover with water, cook until tender. Meanwhile, sauté onion, celery & carrots in butter. After potatoes are tender add all ingredents & let simmer.
Ham & Cheese Biscuits:
(From: Sarah @ What's Cookin')
2 C Bisquick
1 C shredded cheese
1 C diced ham (I used bacon)
2/3 C milk
1/4 C oil
1 egg
Garlic salt, Pepper & Parsley to taste ( I used Italian Seasoning instead of Parsley)
Mix all ingedients & pour into greased muffin tins. Bake for 20 minutes at 375 degrees
(From: Angie's Kitchen)
6-7 potatoes, peeled and cubed
1 small onion, chopped
1 8-ounce package cream cheese, softened
1 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk
6 strips bacon, chopped
Cover potatoes and onions with water (just enough to cover, you will not drain this off) and cook until tender. Do not drain. When tender, add cream cheese, cubed. Stir until creamy. Add butter, garlic salt, soups and milk. Cook until thick and creamy. Serve with shredded cheese , green onion and extra bacon, if desired.
**In this recipe, I substituted garlic season salt for the garlic salt. Also, I adjust the milk according to how thick or thin I want the soup. Enjoy!
Loaded Potato Soup:
(From: Sarah @ What's Cookin')
1 lb peppered bacon, fried & crumbled
1 large onion
1 C chopped carrot
1 C chopped celery
1 bag red potatoes, peeled & diced
6 C shredded cheddar cheese
4 cans cream of chicken soup
3 C sour cream
4 1/2 C Milk
Salt & Pepper
Place potatoes in stock pot & cover with water, cook until tender. Meanwhile, sauté onion, celery & carrots in butter. After potatoes are tender add all ingredents & let simmer.
Ham & Cheese Biscuits:
(From: Sarah @ What's Cookin')
2 C Bisquick
1 C shredded cheese
1 C diced ham (I used bacon)
2/3 C milk
1/4 C oil
1 egg
Garlic salt, Pepper & Parsley to taste ( I used Italian Seasoning instead of Parsley)
Mix all ingedients & pour into greased muffin tins. Bake for 20 minutes at 375 degrees
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