Teresa's Table

Beth's Hummus Pizza

2011-08-10T12:03:00.002-04:00

This is just a reminder to me as to how good Beth's hummus pizza was last night!

Whole wheat crust
a thin layer of homemade hummus
half mozzarella/half feta cheese
oregano
cayenne pepper
onion
mushrooms
bell pepper
black olives
diced fresh tomatoes
turkey sausage
little more mozzarella on top

bake at 400 degrees for 10-12 minutes.

Vietnamese Fried Rice

2010-07-26T10:28:00.003-04:00

When I find a recipe online, I like to give that person credit for it. This time, however, I cannot remember where I found it. I'm sorry about that, and if I remember it later, I'll post it. I did make a few changes to the original recipe.

2 cups brown basmati rice
4 Tbsp olive oil
1/2 lb lean ground beef
2 tsp minced garlic
1 large onion, chopped
1 tsp pepper
1 tsp sugar
1 Tbsp La Choy Lite Soy Sauce (or more to taste)
1 cup frozen vegetables (I like the green bean, corn, peas, etc. mixture)
2 eggs, beaten

Cook rice and set aside. In a hot skillet saute the ground beef in olive oil. Add some soy sauce, if desired. When meat is done, remove from skillet and add garlic, onion, pepper, sugar, and soy sauce. Stir fry until onion is cooked through. Stir in the beaten eggs and stir fry until eggs are cooked. They will not look like scrambled eggs that you would eat for breakfast. Add the ground beef back into the skillet along with the cooked rice. Add more soy sauce, if desired.

**I also throw on some chow mein noodles when I serve it**

Tuna Casserole

2010-07-26T10:07:00.002-04:00

I found this recipe in my mom's quilter's cookbook. I've never found a tuna casserole that I really *love*...I hope this one is it!

4 tbsp margarine
1/2 cup chopped onion
1/2 cup chopped celery
6 1/2 oz can tuna, undrained
1 cup milk
1/2 cup mayonnaise
10 3/4 oz can cream of mushroom soup
8 oz egg noodles (I'm going to use elbow macaroni)
1/2 cup bread crumbs

IN large skillet saute onion and celery with 2 tbsp margarine. Add flaked tuna with liquid, milk, mayonnaise and cream of mushroom soup and heat through.

COOK noodles according to package directions. Drain.

MIX noodles with everything else and pour into a well greased 2-quart baking dish.

MELT remaining 2 tbsp margarine. Toss bread crumbs in margarine and arrange over other ingredients.

BAKE at 350 degrees for 25 to 30 minutes or until lightly browned and bubbly.

Makes 4-6 servings.

Zucchini Bread (Paula Deen's recipe)

2010-07-26T10:04:00.001-04:00

This was my first time making this recipe and it turned out very yummy. It is NOT low fat or low sugar, so beware! I had trouble with one loaf sticking to the pan, so be sure and spray your pan well! This recipe makes two loaves.

3 1/4 cup all-purpose flour (I used freshly ground Spelt flour)
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar (I used Sucanat with Honey) **next time I will use 2 cups sugar instead of 3**
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (I used pecans)

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. **I checked after 45 minutes and they were done**

Double Layer Chocolate Pie

2010-07-26T09:48:00.004-04:00

4 ounces light cream cheese
1 Tbsp milk
1 Tbsp sugar
1 tub (8 ounces) Cool Whip (light), thawed, divided
2 cups cold milk
2 packages (4-serving size) Chocolate instant pudding & pie filling
1 chocolate crumb pie crust (store bought or homemade)

MIX cream cheese, one tablespoon milk and sugar in large bowl until smooth. Gently stir in 1 1/2 cups of the Cool Whip. Spread onto bottom of crust.

POUR 2 cups milk into bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining Cool Whip. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Garnish as desired. Makes 8 servings.

Oven-Fried Fish

2010-07-25T20:58:00.002-04:00

I found this recipe in a Quilter's cookbook that my mom has. It sounds nice and easy on these hot summer days!

1 lb skinless, boneless lean fish (I like to use Tilapia)
4 tsp cooking oil
1 Tbsp lemon juice
4 Tbsp plain or seasoned bread crumbs (I purchased plain and I'll add my own seasonings)
salt, pepper, paprika and parsley to taste (I'll probably throw in some dill)

1. Choose thin fillets and cut into four pieces (I buy my Tilapia prepackaged, so I'll take out enough fish for my family)

2. Mix oil and lemon juice in shallow plate. Mix crumbs and dry seasonings on separate plate.

3. Turn fillets lightly in oil mixture, then press into crumb mixture until lightly coated. Arrange fillets on greased baking sheet. (I like to cover my baking sheet with aluminum foil and then spray that.)

4. Bake on center rack at 450 to 500 degrees for 6 to 10 minutes, until fish is cooked through and coating is crisp.

Menu Plan Monday for Week of July 25, 2010

2010-07-25T20:32:00.011-04:00

Last week's menu went really well. We did end up eating leftovers one night with the Spaghetti Pie, and then Neal and I went out to supper on Saturday. So, I pushed two of my meals into this week's menu. :)

It really does help to plan our meals. It takes a lot of pressure off during the week to have the meals planned out. Just because I make a menu doesn't tie me down to a certain meal each night, but it gives me the option of having it and I know the ingredients are in my pantry! It's nice!

Here's my plan for this week:

Sunday: Barbecue Pork in the crockpot (I used liquid smoke, salt and pepper) and then we made sandwiches using Sauer's Original Barbecue sauce. This is a good, "vinegary" sauce. We topped it off with coleslaw and it was so good! We also had Cowboy Caviar, scoop style tortilla chips, and canned baked beans. It's nice to have a quick meal after church on Sundays!

Monday: Hot Dogs (We don't have these often, but we enjoy them from time to time), oven-baked red potatoes, and salad.

Tuesday: Oven Fried Fish, brown basmati rice, squash, and lima beans

Wednesday: Homemade Pizza (I'll grind the wheat for my pizza crust and call it healthy. :) Salad

Thursday: Vietnamese Fried Rice, sauteed squash, mushrooms, onion and garlic

Friday: Tuna Casserole, some type of veggies (with a garden right outside, we'll eat what's ready)

Saturday: Oriental Salad with Chicken(I cut the chicken into bite-sized pieces and cook in lite soy sauce.

This week I'm also planning on making Zucchini Bread (using Paula Deen's recipe) and Double Layer Chocolate Pie.

Menu Plan Monday for July 19, 2010

2010-07-19T12:08:00.004-04:00

I used to make menus weekly, but for about the past year I've failed to do so. I started back last week, and thought it would be fun to start blogging my menus. I love the blog "I'm an Organizing Junkie" and on Mondays, she hosts Menu Plan Monday.

Here is what we are planning on having this week:

Sunday (we had this yesterday): Ranch Turkey Bacon Wraps

Monday: Spaghetti Pie and sauteed summer squash with onions, mushrooms and garlic

Tuesday: Oriental Salad with Chicken

Wednesday: Taco Soup and Cornbread

Thursday: Baked Tilapia (I just use Grill Mates Salmon seasoning), Greek Salad and Cowboy Caviar

Friday: Homemade Pizza and salad

Saturday: Pork Ribs (cooked in crockpot and add barbecue sauce), sauteed squash and oven-baked red potatoes

Oven Baked Red Potatoes

2010-07-19T12:05:00.003-04:00

Red potatoes, quartered or cut in half if small (use however many you would need for your family)
Olive Oil
Garlic Salt

Preheat oven to 400 degrees. Coat potatoes in olive oil and spread out in a single layer on a cookie sheet. Sprinkle with Garlic Salt. Bake until potatoes are fork tender. Approximately 20 to 25 minutes. You may want to turn over halfway through.

Oriental Salad

2010-07-19T12:01:00.003-04:00

4 chicken breasts (cooked) -- I only put chicken in if I want this to be the entire meal. If I only want it as a side dish, I omit the chicken.

1 package of cole slaw mix
1 package of broccoli slaw mix
Green Onions (to taste)
3 packages chicken-flavored Ramen noodles
1/4 cup sesame seeds
1/4 cup slivered almonds
1/4 cup sugar
1 cup oil (vegetable or corn)
3 Tablespoons soy sauce (I use low sodium)
1 Tablespoon pepper
2 Tablespoons white vinegar

Toast dry noodles, crunched up, along with almonds and seeds for 5 minutes in a pan. (to keep crisp)

Mix sugar, oil, dry flavor packets, soy sauce, pepper and vinegar in a bowl.

Mix cooked chicken, slaw, noodle mix and onion in a large bowl. Pour oil mixture over top. Stir and refrigerate overnight for best flavor.

***** Note: After making this, I've decided that I will only add in about half of the Ramen noodle/nut mixture and I will save the rest to put on when we eat. That way we will have a crunch. This is such a delicious meal!*****

Cowboy Caviar (or Bean Salsa)

2010-07-19T11:52:00.002-04:00

2 (15 oz) cans blacked-eyed peas, drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes with green chiles (I use Rotel)
1 can corn with red and green peppers
1 cup diced peppers (I use red or yellow bell peppers)
1 cup diced sweet onion (Vidalia is best)
1 Tbsp lemon or lime juice
Cilantro, to taste
1/2 cup Italian dress (or to taste)

Mix all the ingredients together and let them sit for at least a couple of hours before serving. Serve with tortilla chips (scoops work best).

Greek Salad

2010-07-19T11:43:00.002-04:00

Salad:

Romain lettuce
Cucumbers
Tomatoes
Feta Cheese

Greek Dressing:

1/4 cup apple cider vinegar
1/3 cup corn oil
1/4 cup olive oil
4 T water
2 cloves fresh garlic, diced
1/4 tsp oregano
1 tsp black pepper
1 tsp salt
2 Tbsp grated parmesan

Mix together and store in refrigerator.

Taco Soup

2010-07-19T11:36:00.002-04:00

1 1/2 lbs ground beef
1 large onion, chopped
2 16 oz can diced tomatoes
2 cups frozen corn
2 16 oz cans kidney beans, undrained
1 can tomato sauce
1 can water
2 Tbsp ranch dressing mix
2 Tbsp taco seasoning mix (or to taste)
shredded cheese
sour cream
tortilla chips

Brown beef and onion in large skilled. Drain. In Crock Pot, combine tomatoes, corn, kidney beans, tomato sauce, water, ranch mix and taco mix. Add beef mixture. Cover and cook on low for 4 to 6 hours. Serve with cheese, sour cream and tortilla chips.

Spaghetti Pie

2010-07-19T11:28:00.002-04:00

1 box spaghetti, cooked and drained (I use whole wheat)
2 tsp olive oil
1/4 cup shredded Parmesan
1 egg
1/2 lb ground beef or turkey
1/2 cup chopped onion
1 jar spaghetti sauce or homemade sauce
8 oz cottage cheese
1/2 cup mozzarella cheese

Stir olive oil into drained spaghetti. Stir in Parmesan and egg. Form spaghetti into a "crust" in a greased baking dish (I use a 9 x 11). Spread cottage cheese onto crust. In skillet cook beef and onion until meat is brown. Drain. Stir in sauce. Heat through. Put meat and sauce mixture in center of crust. Baked uncovered at 350 degrees for 20 minutes. Remove from oven and sprinkle mozzarella on top. Bake until melted. (about 5 minutes)

Ranch Turkey Bacon Wrap

2010-07-19T11:26:00.000-04:00

1 cup Ranch Dressing
8 oz lite cream cheese, softened
1 or 2 Avacados -- scoop out avacado and smash into a paste -- add a bit of salt to taste)
4 (12-inch) flour tortillas, warmed
8 slices of turkey lunchmeat
8 slices of Monteray Jack cheese slices (I use block and slice it)
4 slices of turkey bacon, cooked crisp
Shredded lettuce or several pieces of fresh spinach
pickles or thinly sliced cucumber
(add any other toppings you wish)

Blend together dressing and cream cheese. Spread Cream Cheese mixture on each tortilla, then spread avacado. Next layer two slices of turkey and cheese, one slice bacon, spinach and pickles or cucumber onto each tortilla. Roll tortilla firmly from the bottom until completely wrapped. Place seam side down and cut in half diagonally. Makes 4 servings.

Crockpot Yogurt

2009-05-09T14:44:00.009-04:00

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. I actually used Lactaid last night and it turned out fine. My friend uses skim.

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter for 4 to 6 batches)

--thick bath towel

Directions:

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation. I have an insulated carrying bag for my crockpot, so I use that. I do place a few dish towels on top of the lid before zipping up the bag.

Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Neal likes to add honey and blueberries to his yogurt. I add splenda and grape nuts and sometimes mini-chocolate chips. The kids add honey or sucanat with honey and grape nuts and chocolate chips.

** I usually like to start my yogurt around 4 or 5 in the afternoon. That way I'm finishing up with my part around bedtime. **

Rotisserie Chicken Salad

2009-05-09T14:14:00.006-04:00

(sorry...the picture's a little blurry, but you get the idea!)

I don't have the exact measurements for this recipe, because I didn't measure anything. I'll tell you what I put in it though, and I'll approximate some of the ingredients. Most of the ingredients are really "to taste" though.

Rotisserie Chicken Salad

One large rotisserie chicken (I get mine at Sam's club)
1 medium onion, diced
1 to 2 stalks celery, diced small
Reduced Fat Mayonnaise, approximately 1 cup (or to taste)
1 Tbsp lime juice
1 tsp curry powder
salt and pepper to taste
slivered almonds -- 1/2 cup
1 cup grapes, sliced in half

Pull the chicken off the bones, and cut into bite size pieces. Place chicken in large mixing bowl. Add onion and celery. Mix well. Add mayonnaise, lime juice, curry powder, salt and pepper. Mix well. Gently stir in almonds and grapes.

Serve on a salad or on a bun. Enjoy!

Bean and Kielbasa Soup

2009-02-17T10:39:00.002-05:00

It was cold out yesterday...definitely a day for soup. I had beans and turkey kielbasa on hand, so I came up with this soup. It was a winner with my family, so I thought I'd share it here! You can substitute your favorite beans for the ones I use, or keep it the same.

Bean and Kielbasa Soup

14 oz Turkey Polska Kielbasa (slice down the middle lengthwise, and then cut into small bites)
2 - 15.5 oz can Great Northern Beans (do not drain)
2 - 15 oz can Chili Beans (do not drain)
2 - 15.5 oz can Chick Peans, drained and rinsed
2 - 14.5 oz can diced tomatoes (do not drain)
1 - 4 oz can green chiles, diced
1 cup diced onion
1/2 cup chicken broth (or enough to reach desired consistency)
1 Tbsp chili powder
1 tsp granulated garlic
dash of cinnamon
dash of worcestershire sauce

Combine all of the above ingredients in crockpot. Cook on high for 4 hours.

A New Year

2009-01-06T16:17:00.003-05:00

I posted this on my family blog yesterday, but thought since it deals with food that I would re-post it here.

2009! Wow!

Last night our pastor's sermon was entitled "Spiritual Tools for Success in 2009." I have many areas I want to work on this year, and his sermon last night was very motivating for me.

Two of the areas I want to work on this year are physical and spiritual wellness. I need to be more consistent in my daily time with God...both in prayer and in Bible reading. I've been doing much better in these areas, but there is definite room for improvement.

I also need to lose weight, but beyond that I need to get healthy! I've been working out on the Wii Fit for almost two weeks now and I can already feel the difference in my body. I've only lost two pounds, but I have improved my strength and I can see improvement in my knee pain.

The following verse really spoke to me last night:

Job 23:12 "I have not departed from the commands of his lips; I have treasured the words of his mouth more than my daily bread."

If I'm honest with myself and with God, I know that I do not put His Bread (the Bible) before my bread (my food). Food is like an idol to me in the sense that I eat too much and put too much emphasis on our meals and eating. With food, my focus needs to be on feeding my family healthy, well-balanced meals. period. That doesn't mean they can't taste good, but it means they need to nourish my family, not just fill them up.

So, these are two of my goals for 2009. These are not my only goals, but they're the ones I want to share now with you.I pray that 2009 is a good year for all who are reading this! God bless you!

Chicken Joke

2009-01-06T15:51:00.004-05:00

Chicken Joke is not a "joke," but it is a recipe. Sort of...

Sunday morning before we left for church, I put some rice and water in my rice cooker and set the timer so that it would be ready when we got home. I laid out some chicken breasts to thaw with plans to grill them.

After church we stopped by Sams Club to pick up a couple of items, and while there I saw Chinese food in the freezer section. We were just saying how we would like some Chinese, so I started planning in my head what I could do with the rice and chicken at home to make it "Chinese."

After we ate our pseudo-Chinese meal at lunch, Neal and Beth said I needed to put it on my blog. I told them I really couldn't because I didn't know how much I put in of the ingredients. Well, they don't want me to forget about this meal, so I'm going to do the best I can.

Chicken Joke

3 boneless chicken breasts, cut into bite size pieces

2 tbsp olive oil

salt, just a dash

Ginger powder, to taste (probably a couple of tbsp)

chopped garlic, to taste (probably 1 to 2 tsp)

red pepper, just a dash

curry, to taste (I know that isn't Chinese, but we added it anyway)

1 granny smith apple, cut into bite-size pieces

Chicken broth (about 3/4 cup)

cold water and cornstarch to thicken

Heat oil in skillet and add chicken and salt. Cook until chicken starts to lose its' pink color and then add ginger, garlic, red pepper and curry. Coat chicken well, and then add chicken broth. When the chicken is just about done, add the apple. Let it cook for a few more minutes and then if it looks dry add some more chicken broth. If it's kinda juicy that's good, go ahead and add the water/cornstarch mixture to thicken (this is so that the spices coat the chicken). Serve over rice.

Chicken Joke Rice

All I did was make my rice in the rice cooker. I use brown basmati rice. I took it out of the cooker and put it in my wok (with melted butter). I seasoned it with lite soy sauce and added sesame seeds. I cooked it for a short time and then added steamed veggies (I get a big bag of frozen broccoli, cauliflower, carrots from Sams).

That's it. This is really for my benefit, but if you can follow along with my poor attempt at writing down this "recipe" then by all means, give it a try! It really was good....and that's no Chicken Joke!

(The name Chicken Joke came from my children. One day something happened and Ben looked at Beth and said "and that's no chicken joke!" Since then it has become a joke in our family, and Beth thought I should name this dish Chicken Joke in honor of Ben's silliness). If you're interested in reading about the origin of Chicken Joke on Beth's blog click here!

Chocolate Dipped Peanut Butter Ritz Cookies

2008-12-23T13:59:00.004-05:00

Chocolate-Dipped Peanut Butter Ritz Cookies

Ritz Crackers
Smooth peanut butter
chocolate bark (or chocolate chips)

Make peanut butter sandwiches with crackers and peanut butter (pictured at right in picture)

Melt chocolate and dip peanut butter Ritz in chocolate. Place on waxed paper to harden. Enjoy!

(The chocolate cookies above are still wet. When they harden they are not as shiny. These are also good dipped in white chocolate.)

Saltine Toffee

2008-12-23T13:48:00.002-05:00

Saltine Toffee

(this is SO yummy!)

1 1/2 sleeve saltine crackers
1 stick butter
1 cup brown sugar
2 cups chocolate chips (I mixed semi sweet and milk chocolate)
chopped pecans

Preheat oven to 350 degrees. Line cookie sheet with aluminum foil. Place a single layer of saltine crackers on top of foil.

Melt butter and brown sugar in a small pan on top of stove (medium high heat) stirring constantly. Bring to a boil and remove from heat.

Pour butter/brown sugar mixture over crackers. (I spread it out as best I can so that it covers the crackers.) Place crackers in oven for 5 minutes or until slightly bubbly. Remove from oven and let sit for one minute. Pour chocolate chips over top of hot crackers. Let sit until softened (you may need to put them in the warm oven for a minute to help soften). Spread chocolate until it completely covers crackers.

Sprinkle with chopped nuts.

Place in refrigerator to harden. When completely cool, break off pieces. This does not have to be refrigerated after it cools. Enjoy!

Christmas Dinner

2008-12-22T10:38:00.003-05:00

Christmas dinner this year is going to be very traditional. I want to enjoy Christmas day and not spend the entire day in the kitchen! So, Mom and I planned a simple menu and we're going to split the food preparation. I think I got the easy job!

Here's what we'll be having and I'll put the name next to who is making it:

Ham (Mom)
Turkey Breast (Mom - she's going to make it in the crockpot)
Mashed Potatoes (Me)
Gravy (Me - but I'm cheating and I bought mix -- Ssshhhhh!!!)
Green Beans (Me)
Lima Beans (Me)
Corn (Me)
Sweet Potatoes (Mom)
Deviled Eggs (Mom)
Potato Salad -- per Neal and Beth's request -- (Me)
Macaroni and Cheese (My Mother-in-law)
Dinner Rolls (Me)

I think I'll make a cheese pie with strawberries for dessert. There'll probably be another dessert, but I'm not sure what. I'm trying not to make a bunch of dessert, so that there's none left over after Christmas!

What are you making for Christmas or Christmas Eve dinner?

Do You Need a New Breakfast Dish for Christmas?

2008-12-22T10:19:00.006-05:00

This is my all time favorite breakfast dish for Christmas morning! It's pretty easy to make and tastes wonderful! I received this recipe many years ago from my friend, Colleen, and it has become a favorite for my Mom and I! (Neal doesn't like Cinnamon, so he doesn't partake!) First I'll give you the original recipe:

Baked Cinnamon French Toast Custard

12 slices cinnamon bread (I like the kind without raisins)

soft margarine

9 eggs

1 qt milk

2 cups half & half

1 cup sugar

4 1/2 tsp vanilla

Preheat oven to 375 degrees F. Line bottom of 9 x 13 pan with half of bread. Butter remaining bread. Place with buttered side up over bread. Beat eggs and add other ingredients. Mix well. Pour over bread. Let stand 15 minutes. Set pan in larger pan and pour boiling water about half way up the dish. Bake uncovered for 40 minutes or until knife comes out clean. Let stand for 10 minutes before serving.

This dish melts in your mouth!

Since there are only 3 of us that eat this dish, I cut the recipe in half. I have also been known to substitute some of the ingredients for lower fat/calorie ingredients. It has never turned out bad!

(recipe for 7" x 11" pan)

6 slices of cinnamon bread

4 or 5 eggs (I've also used an egg beater/real egg mixture and it worked fine)

2 cups milk (I use skim)

1 cup half and half (I use fat free 1/2 and 1/2) I've also just used 3 cups milk and omitted the half and half.

1/2 cup sugar (or Splenda)

2 1/4 tsp vanilla

Follow instructions above. I hope I didn't confuse you with the second recipe, but it's actually really easy. I don't think you can mess it up!

Merry Christmas!

Holiday Hot Chocolate

2008-12-22T10:03:00.007-05:00

I have a new favorite hot chocolate to drink this time of year. Once Christmas is past though, I will not be drinking it! It sure tastes good this cold morning!

Peppermint Hot Chocolate

8 oz milk
1 Hershey's Peppermint Kiss
2-3 Tbsp Hot Chocolate mix
Whipped Cream in the can (definitely an indulgence around here!)
Your Favorite Mug!

Pour the milk into your favorite mug and place in microwave for two minutes. Carefully remove (those handles get hot!) and drop in Hershey's Peppermint Kiss. Then spoon in hot chocolate and mix well -- until you can no longer feel the Kiss. Top with whipped topping and enjoy!

This is SO good! I hope you enjoy it!

Swirled Snowball Cookies

2008-12-19T10:46:00.004-05:00

Swirled Snowball Cookies

(recipe by Nestle Toll House)

3 sticks butter, softened

3 cups all-purpose flour

3/4 cup powdered sugar

10-oz pkg Nestle Swirled Holiday Morsels

1 Tbsp vanille extract

1/2 cup finely chopped nuts

1/4 tsp salt

Extra powdered sugar

PREHEAT oven to 375 degrees. BEAT butter, sugar, vanilla and salt in large mixer bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets (I did this on the cooling rack). Cool on baking sheet for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. Makes about 4 1/2 dozen

They are very, very yummy!

Leftover Soup -- Thanksgiving Edition

2008-12-01T16:36:00.004-05:00

Or at least that's what Ben is calling it!

So how many of you are making something with leftover turkey today? We've been eating leftovers all weekend. I did cook on Friday though, because it was my daughter's 14th birthday. I made chicken enchiladas, refried beans, onion shortcake and Southwest Cheesecake. I'll have to post some of those recipes later.

Beth thought I should write down how I made this soup today, since *I* made it up. Of course we haven't eaten it yet, so who knows if it tastes good or not! lol It does smell divine though!

I do not have the exact measurements on any of this, but this is what I threw into the pot:

Leftover Turkey Broth (Neal made the turkey and used all kinds of spices and herbs. I drained the broth and put it in the pot. I probably had about 2 quarts of broth)
5 small potatoes, diced
Onion, about 1 cup diced
Celery, about 2/3 cup diced (all I had left)
Carrots, about 1 1/2 cups diced

Let the above ingredients come to a boil and then turn down to medium heat. Cook about 45 minutes and then add:

frozen corn, about 1 cup
frozen lima beans, about 1 cup
green beans (about 1 cup -- I used what was left in fridge)
Northern Beans, 1 can (do not drain)
Turkey, about 2 or 3 cups diced

I think that's it. It is simmering on the stove right now and is making us all hungry!

What did you do with your leftover turkey?

(**Note** The soup was a success! I didn't have any because I had a stomach bug, but the family liked it a lot!)

Mom's Deviled Eggs

2008-11-24T14:26:00.002-05:00

Here's another of my Mom's recipes that I want to save. Again, this one is not very exact, but I can figure it out....I hope you can!

Hard Boiled Eggs (6 eggs would make one dozen)
salt
pepper
sweet pickle relish
mayonnaise
vinegar (optional)
paprika (optional)

Slice eggs in half length-wise. Scoop out yolk and put yolk in bowl. Set aside hollowed out egg whites. Mash egg yolks and mix with a bit of sweet pickle relish, salt and pepper to taste, enough mayonnaise to hold egg mixture together, and vinegar if you wish to add it. Using a spoon or a pastry bag, add egg yolk mixture to hollowed out egg whites. Sprinkle with paprika, if desired.

Cornbread Stuffing

2008-11-24T12:50:00.006-05:00

I absolutely LOVE my mom's cornbread stuffing. This recipe is not exact -- or even close to it. I want to write this down so I have it on my blog, but it may be difficult to follow. This is how my mom gave it to me though!

Mom's Cornbread Stuffing

3/4ths pan of cornbread (Mom's cornbread is not sweet, and she makes it in a 10 inch cast iron skillet)
1 cup diced celery
1 cup diced onion
4 hard boiled eggs, chopped fine
8 slices of toasted white bread, broken into bite-size pieces
salt, to taste
pepper, to taste
sage, to taste
Turkey Broth, enough to saturate the cornbread mixture

Bake at 375 degrees for approximately 40 minutes in a sprayed casserole dish, covered.

(I called Mom while typing this and she helped me be more exact with the recipe...you should have seen it before that!)

Fat Ladies

2008-11-24T12:37:00.002-05:00

I got this recipe from Linda's blog. I made these last week and took them to our homeschool moms night out. I saved the rest for company yesterday. They are a big hit! I cut them small since they're so fattening, and they go a long way!

1 roll refrigerated chocolate chip cookie dough
16 oz. package chocolate chips
32 caramels, unwrapped
¼ c. half & half
1 c. chopped pecans (or your choice of nut)

Cut dough into ¼ inch thick slices and press into a 9 x 13 pan. Bake at 350 for 20 minutes or until light brown. Cool slightly. Sprinkle with chocolate chips. Melt caramels in half & half and spread over top. Sprinkle with pecans. Refrigerate. Indulge!

Carrot Casseroles

2008-11-24T12:20:00.002-05:00

I'm not a big fan of cooked carrots, however I have had a couple of recipes that I think are really good. These are good dishes to take to family or church gatherings.

They are not healthy...except for the carrots! ;o)

Sweet Carrot Casserole

2 lbs carrots
1 stick butter
1 lb Velveeta
Frosted Flakes

Peel and slice carrots. Cook until barely tender. Drain and place in casserole dish. Cut up cheese and butter -- melt together. Pour mixture over carrots. Top with a layer of Frosted Flakes. Bake at 350 degrees for 20 minutes.

Carrot Casserole (given to me by brother's wife, Jan)

1 medium onion, diced
4 to 5 cups diced carrots
3 stalks celery, diced
1 stick butter
1 cup Velveeta
1 sleeve Ritz type crackers

Boil carrots, celery, and onion for 5 minutes. Drain veggies. While vegetables are cooking, combine and melt butter and Velveeta. Add veggies to butter/cheese mixture. Pour into casserole dish. Sprinkle crushed Ritz crackers on top. Bake at 375 degrees for 15 minutes, uncovered.

My Christmas Present

2008-11-19T23:30:00.002-05:00

I have wanted a stand mixer for probably the past 10 to 15 years, at least. A good stand mixer. My mom gave me her old Sunbeam stand mixer a long time ago, and it was okay for light stuff, but it didn't cut it for heavy-duty mixing. There have been several times when Neal has wanted to get me one, but for one reason or another we didn't get it. Usually because I couldn't stand the thought of spending that much money on a mixer! Well, it has finally happened. We made the leap and Neal purchased this mixer for me! I am so excited. I haven't gotten it yet, but it has been ordered and will be delivered to my home in less than two weeks! WooHoo!!

I always thought I'd get a Kitchen-Aid, but after doing some research on-line I decided to go with this one. Just like the Kitchen-Aid it has all kinds of attachments I can purchase separately. Right now I'll be happy with the three attachments it comes with! The two things that persuaded me to get the Cuisinart were the stronger motor (800 watts for the 5 1/2 qt mixer), and the timer. I think that will come in quite handy!

Neal, if you're reading this: Thank you so much! I can't wait to make my bread dough in this instead of my bread machine!

Nourishing Holiday Food Carnival

2008-11-18T10:28:00.010-05:00

The Nourishing Gourmet is hosting a healthy holiday food carnival! Although this recipe is not one we eat regularly at our house, we do eat it at least once over the holidays....usually at our Thanksgiving meal. So, although I make it a bit healthier than I used to, it still has a lot of calories! Oh, but it is good!

So, without further ado, here is my favorite side dish at Thanksgiving!

Sweet Potato Casserole

2 cups mashed sweet potatoes

1/2 cup sugar (I use either Demerara or Sucanat with Honey)

1/2 cup melted butter

1 tsp vanilla

dash of nutmeg

Combine all the above ingredients and mix well. Place in greased 2-quart baking dish.

Then mix together the following for the topping:

1/2 cup brown sugar (I use dark brown)

1/2 cup chopped pecans

2 T flour

1 1/2 T melted butter

Sprinkle the topping on top of the sweet potato mixture. Cover and bake 25 minutes at 350 degrees.

----------------------------

Tip for making sweet potatoes: the easiest way is to bake your sweet potatoes and then scoop out the middle. You can also peel and boil, but it takes longer.)

Fall into Flavor -- No Bake Cookies

2008-11-17T15:16:00.005-05:00

Linda over at 2nd Cup of Coffee (one of my favorite blog reads) is hosting Fall Into Flavor. It's been going on a while now, but this is my first time (and apparently last time, since this is the last one) participating. This is one of my favorite comfort foods. It must be Ben's too, because he asked me to make them for his birthday and I still haven't made them. Maybe today...

No Bake Cookies

(or if you live in the south, they're called Preacher Cookies)

2 cups sugar

1/2 cup milk

1/4 cup cocoa

Combine in pan and bring to a boil. Remove from heat and add:

1/4 cup butter or margarine

1/2 cup peanut butter

1 tsp vanilla

3 cups rolled oats

Drop by teaspoonful onto waxed paper. Cool. Eat. Enjoy. Stop eating or you'll get sick. Okay...one more! Now STOP!

Favorite Kitchen Gadget #1

2008-11-17T09:37:00.006-05:00

I'm not saying that this is my #1 favorite gadget, I'm saying that out of all of my favorite kitchen gadgets, this is the 1st one I'm going to talk about here. :o) I know there are many different brands of rice cookers out there, and I'm sure there are many good ones. This is the only rice cooker/steamer I've ever had, so my knowledge on these appliances is very limited. That said...I love my rice cooker!

Neal bought this for me a couple of years ago when we started growing our own asparagus. There is a steamer basket that fits in the top of the cooker (it's in the dishwasher right now, or I would have taken a picture of it). This year I only used it with the asparagus a time or two because our new favorite way of fixing asparagus is to grill it; however, I do use this a lot for cooking rice.

My favorite rice is Brown Basmati. As Rachel Ray would surely say "it has a nutty flavor." Does she say everything has a nutty flavor, or is it just me? Well, this does have a nutty flavor, and the aroma is to die for! I'm cooking some for breakfast right now, and I wish I could make this an "aromatic post" so that you could appreciate how wonderful it smells!

Speaking of having it for breakfast, I want to share how we make our "Breakfast Rice Pudding."

2 cups cooked brown rice
1 Tbsp butter
real maple syrup
milk

After my rice has finished cooking, I add the butter right away. Stir until the butter is melted, and then add maple syrup to taste. Spoon into individual bowls, and add a bit of milk. I like to add a dash of cinnamon to mine, as well.

I've tried this with pancake syrup, but real maple syrup has a much better taste. I buy a bottle to keep on hand just for this breakfast.

What is your favorite rice to cook? Any favorite recipes?

Broccoli Casserole

2008-11-16T19:36:00.003-05:00

I will be making this dish for our Thanksgiving meal. This is one of my favorite holiday dishes from my childhood. I'll add a picture when I make it on the 27th!

1 cup cooked rice (I use brown basmati rice)
1/2 stick butter
1 medium onion, chopped
1 can cream of mushroom soup (I used reduced fat)
1 small can fat free evaporated milk
1/2 lb Velveeta, diced (it's not healthy, but it tastes good!)
2 pkg (10 oz each) frozen, chopped broccoli
Ritz (type) crackers, crushed (approximately half a sleeve)

Preheat oven to 325 degrees. Cook broccoli until thawed and broken apart. Drain. In large skillet or pan, brown onion in butter. Add soup, milk, and cheese to onion, and cook until cheese melts. Add broccoli and cooked rice to onion mixture. Transfer to greased casserole dish and bake for 30 minutes. Take out and sprinkle cracker crumbs on top. Bake another 15 minutes or until edges are bubbly.

Nutty Barley Bake

2008-11-16T18:55:00.005-05:00

(Picture taken from Taste of Home website)

I found this recipe a couple of years ago in a Taste of Home magazine, and fell in love with it. This is a wonderful recipe to make for big gatherings during the holidays. I think I first made it for Easter a couple of years ago. It was a big hit!

1 medium onion, chopped

1 cup medium pearl barley

1/2 cup slivered almonds or pine nuts

1/4 cup butter

1/2 cup minced fresh parsley (I omit this)

1/4 cup thinly sliced green onions (I use fresh chives)

1/4 teaspoon salt

1/8 teaspoon pepper

2 cans (14 1/2 oz each) beef broth (I use low sodium)

In a skillet over medium heat, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2 qt baking dish. Stir in broth. Bake, uncovered at 350 degrees for 1 hour and 15 minutes or until the barley is tender and the liquid is absorbed. Sprinkle with parsley, if desired.

Yield: 6 servings

Fridays Fave 5

2008-11-14T14:42:00.003-05:00

For those of you who came here from my visit to your blog for Fridays Fave 5, I'm sorry! I put the wrong blog address on my comment. You can check out my Fave 5 at my regular blog: http://vaqueenbee.blogspot.com

Thanks!

Dinner Rolls

2008-11-14T14:11:00.004-05:00

I make just about all of our bread, and have been doing so for about a year and a half. I make sandwich rolls that we use in place of sliced bread for sandwiches, I make muffins for breakfast, and I make pizza dough. I make other things from time to time, but these three things are what I make most often. Every once in a while I make dinner rolls. I made them this week, but decided to play around with the recipe. So, I took two of my recipes and combined them to make a new recipe. They turned out yummy! Here's how I made them:

3/4 cup hot water
3/4 cup cold milk
1/3 cup oil
1/3 cup honey
2 tsp salt
2 eggs
4 1/2 cups freshly milled flour (I used hard white wheat)
1 T yeast

Right now I use a bread machine to mix it and go through the first rising (is that how you say that?). So I put my ingredients in the machine in the order listed above. It takes my bread machine an hour and a half to go through the dough cycle. Then I take out the dough and make my rolls. This time I did two different shapes. One is where I roll a small amount of dough into a log and then tie in a "knot." Those are the ones that kind of look like the shape of a cinnamon roll. The other shape I made was a clover shape. I took three small balls of dough and put them in a mini muffin cup. Then I heat my oven up to the lowest setting (170 degrees). I put the rolls in the oven and turn it off. I let the rolls rise for about 30 minutes. I remove them from the oven, and set the temperature to 400. When the oven is preheated I bake the rolls for 15 minutes.

The clover shaped rolls were a big hit, and I plan on making them again for Thanksgiving.

Sausage Balls

2008-11-14T11:28:00.003-05:00

Although these are not the most healthy breakfast food in the world, Ben loves them and always requests them for his birthday breakfast! His 11th birthday was yesterday, so I made them up on Wednesday night and baked them Thursday morning. They were a huge hit -- as always -- and he finished them off by noon! :o)

1 lb sausage (I used Jimmy Dean's Regular Sausage)
1 cup shredded cheddar cheese
2 cups Bisquik (I use the low-fat Bisquik)

Combine all three ingredients. This is a very stiff consistency and you will most likely have to use your hands to get it mixed well. Roll sausage mixture into 1-inch balls. On a greased cookie sheet, place sausage balls side by side (I was able to get all of these sausage balls onto one large cookie sheet). Bake for 15 minutes in a 375 degree oven.

Enjoy!

Sausage Potato Casserole (again)

2008-11-13T10:59:00.003-05:00

I posted this recipe earlier, but I made it on Tuesday and took pictures...actually, my daughter, Beth, took the pictures. So "thank you, Beth!"

Here is the recipe from my cookbook. This is a recipe that my Mom used to make when I was growing up. I now use either turkey kielbasa or lite beef kielbasa.

Saute the onions and peppers. I also sauteed some mushrooms this time and threw them in.

I used Yukon Gold potatoes. I like these potatoes because they have such a thin skin. I was able to scrub them quickly, and then they're really easy to slice, as well. Boil them and then drain them. I usually save some of the potato water and add to the potatoes so that they don't get dry, but I forgot this time.

Spray your baking dish and put your potatoes on the bottom of the dish. Then layer your onions and peppers.

Next put your layer of cheese on top of the potato mixture.

Cut up your sausage and lay on top. I added some chicken broth since I forgot to save the potato water. It didn't really change the flavor, but it added some extra moistness. Then cover with foil and bake about 20 minutes at 375 degrees.

And there you have it! This was enjoyed by my entire family. I made some homemade rolls and green beans to go with it. I hope you enjoy this family dish sometime soon!

Spinach and Artichoke Dip

2008-10-30T16:23:00.004-04:00

This may not be very healthy, but it is very good!

1/2 cup butter
1 medium onion, chopped
2 (10 oz) pkgs frozen chopped spinach, thawed and well drained
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) pkg cream cheese
1 (8 oz) pkg sour cream
1 cup shredded Monterey Jack cheese, divided (I like Pepper Jack)
1 cup grated Parmesan cheese, divided
2 Tbsp. hot sauce

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monteray Jack cheese, 3/4 cup Parmesan cheese, and hot sauce. Stir until well blended and heated through. Pour mixture into a 1/2 quart casserole dish and top with remaining cheeses. Bake in a 350 degree oven until cheese starts to brown and bubble, about 10 minutes.

Serve with favorite dipping chips...bagel crisps, tortilla chips, etc.

Makes 4 cups.

(Thanks Janet!!!)

Rice Pudding

2008-10-30T16:16:00.002-04:00

This recipe is not what I think of when I think of rice pudding. However, my kids and I love it...and it's so easy! We eat this for breakfast and it's nice and warm and satisfying!

1 cup brown rice
1/4 tsp salt
2 cups water
2 Tbsp butter
1/4 cup maple syrup (I've used pancake syrup and real maple syrup and the real stuff tasted much better!)
milk

Bring water and salt to a boil. Stir in rice, cover and simmer for 45 minutes. (You can make the rice ahead of time and warm it up in the morning. I use my rice cooker and make a double batch.) Stir in butter and syrup. Put in bowls and pour a little milk into each bowl. Serve warm.

Vita-Mix

2008-10-27T23:39:00.003-04:00

Does anyone here use a Vita-Mix? If so, what are your favorite things to make in it? A friend of mine was telling me about hers and I remembered that Neal's Grandpa owns one. I asked my MIL if he uses it, and she said he wasn't using it now. Neal called and asked him if we could borrow it, so I could see if I would actually use it. We picked it up last night, and I've used it twice so far. This morning I made Blueberry/Strawberry Smoothies, and tonight I made Cappuccino's. The smoothies were really good and enjoyed by the entire family. I took a cup over to Grandpa's, but he wasn't home. Then I took it to my Mom and she enjoyed it. Tonight I made the coffees for Neal, Beth and I. Let me tell you...they were DE-LISH! They had a nice foam on top and everything. Wow! I can't wait to try some soups and peanutbutter in it.

I hope someone else out there is using one, so you can tell me all about it!

Kielbasa Potato Casserole

2008-10-22T15:11:00.006-04:00

If I like a recipe, it doesn't matter what time of year it is, I'll make it. We often have Chili in the middle of summer. It's easy to fix and put in the crockpot, and then when we get back from the pool it's all ready to eat! We can sit in our air conditioned house and pretend it's cold outside!

But there are many recipes that one tends to think of as "Fall Recipes." That's what this food carnival is about...Fall Recipes. I have several recipes, but I'm going to talk about one from my childhood. I grew up in Ohio, and I've met other people from Ohio and Pennsylvania who make dishes similar to this one. Just add a vegetable on the side, and you've got a complete meal!

Kielbasa Potato Casserole

Polska Kielbasa Sausage (I use turkey kielbasa)

about 4 medium potatoes, cooked and sliced

1 tbsp butter

1 green pepper, sliced in thin strips

1 medium onion, chopped

1 cup Cheddar cheese, shredded

Using a small skillet, saute onions and green pepper in butter until tender. In casserole dish layer potatoes, pepper & onions, cheese and sausage (I cut my sausage link into 2 to 3 inch pieces). Cover with lid and bake at 375 degrees for approximately 20 minutes.

Serve with a vegetable and bread. Enjoy

For more Fall Recipes head over to The Nourishing Gourmet.

Salsa

2008-10-22T14:20:00.004-04:00

Neal and I started making our own salsa about 15 years ago. We usually make at least two big batches and can them. We like to can about 80+ pints a year so that we can share with family and friends. We always set aside most of a Saturday to do our canning...and we keep plenty of tortilla chips on hand to try out our salsa! (Our tortilla chip brand of choice is Utz white corn tortilla chips!)

Here it is in the pot. This year we added corn and black beans for extra yumminess!

I put these lids until I was ready to put them in the canner. That way they did prematurely seal.

Here's our basic recipe. We change it and play around with the ingredients until we get the flavor we like.

Neal and Teresa's Salsa

Half of a 20 qt stock pot filled with tomatoes -- peeled and quartered (sorry I can't be more accurate here, but this is a lot of tomatoes)

Cook tomatoes in stock pot about 2 to 3 hours or until desired consistency for salsa (I usually use my electric hand mixer to break up the tomatoes).

Add remaining ingredients and simmer 2 to 3 more hours:
6 medium green peppers, chopped
2 hot banana peppers, chopped
1 jalepeno pepper, chopped
3 six oz cans tomato paste
1 cup vinegar
4 T garlic powder
1 T black pepper
1/4 cup hot sauce
3 medium onions, chopped (I like a sweet onion)
2 T sugar
1 1/2 T salt
4 T oregano
3 T cilantro

Sometimes I make a small batch without cooking it, and we eat it fresh!

Quinoa

2008-10-22T11:27:00.007-04:00

"Quinoa plants grow at high altitudes and produce round, highly nutritious kernels that can be boiled into pilafs, turned into soups, stirred into breakfast porridge or ground into flour." (Kitchen Window)

About a month or two ago I purchased some Quinoa (pronounced KEEN-wah). I wanted to try it as a side dish, but kept putting it off due to lack of a recipe. Monday I started looking for a recipe, and ended up doing my own thing. The results were tasty!

Now I know this picture doesn't look appetizing since there is a lack of color, but the food tasted good! The quinoa is at 1:00 on the plate. The other foods on this dish are tilapia and lima beans.

Basil Quinoa

1 tbsp butter

1 cup uncooked quinoa (rinse thoroughly)
1 small onion, chopped
5 button mushrooms, sliced
1 tsp chopped garlic
2 cups chicken broth
4 or 5 basil leaves, diced

Melt butter in large non-stick wok or skillet over medium heat. Add chopped onions, mushrooms and rinsed quinoa. Saute until quinoa is somewhat toasted, and onions and mushrooms are softened.

Stir in chicken broth and bring to a boil. Reduce to simmer, cover and cook until quinoa has absorbed the broth -- about 15 minutes.

Stir in diced basil leaves, and place in serving bowl.

The consensus in my family was favorable overall. My daughter said she likes couscous better, but she liked it. She said it kind of reminded her of wild grain rice due to the texture being chewy. My husband and I thought it was very good, and I will make it again. Maybe as a breakfast food next time!

Homemade Crackers

2008-10-22T10:41:00.004-04:00

This was my first attempt at making homemade crackers. My family loved them! I found the recipe online, but unfortunately I forget where I found it! I changed it a little bit to suit my tastes, and was pleased with the results. The crackers that were thinnest were the crispiest...the ones that weren't as thick were a little softer, but still tasted good.

I do grind my own wheat, so my crackers would taste different than if you purchased a whole wheat flour in the store. I think they would still taste good though!

Homemade Crackers

3 1/2 cups whole wheat flour (I used soft white wheat or pastry flour)

1/4 cup coconut oil, melted

1 cup buttermilk

1 teaspoon sea salt

1 1/2 tsp baking powder

Preheat oven to 425 degrees.

Gently mix together all five ingredients until combined and dough forms a ball. Roll out dough until it is about 1/8th of an inch thick (I separated my dough into smaller portions and worked with a little bit at a time.) When your dough is the right thickness, take a knife and cut into the dough into the size crackers you want and place on greased cookie sheet. Prick holes into dough and sprinkle with a bit of sea salt, if desired.

Bake for about 10 minutes (you might want to check around 8 minutes). When the edges are brown, your crackers should be done. Place on cooling racks.