Cookin' Chicks

Pita Pocket

2011-02-24T07:06:00.000-08:00

Not too long ago, while walking around Smith's, I came across these whole grain pita sandwich pockets. There are 6 in the package and at a 100 calories a pocket, it makes for low calorie meal. So I picked one up and decided we would try it. We've tried different things in them, but our favorite is grilled chicken, lettuce, veggies, cheese, and a little dressing. So I took some pics of Jared making his, just to show you guys what we do.

FURNKIES

2011-01-17T09:51:00.000-08:00

I found this recipe last week, but had to wait until Sunday to make it so I wouldn't feel too guilty about eating it. Let me tell you, they are DELICIOUS! I found it off of the blog Sugar Bee - Craft Edition. It was love at first sight. We made it yesterday and shared it with Edie and Jaraun and kids. It was a hit. So I thought I would pass it on to you guys. Just notice it gives the recipe for cookie sheet size and 9x13 size. To make a 9x13, follow the parenthesis measurements.

FURNKIES

For cookie sheet (for 9x13 pan)

1 ½ C butter (1 C)
1 ½ C sugar (1)
1 ½ C brown sugar (1)

3 eggs (2)

1 C peanut butter (2/3)
1 ½ tsp baking soda (1)
¾ tsp salt (2/3)
1 ½ tsp vanilla (1)

3 C oatmeal (2)

3 C flour (2)

Topping (approx only!):

12 oz choc chips

1 tbsp Peanut butter (after the chocolate chips, just mix the pb and ps in a bowl and add

3 tbsp powdered sugar milk until its smooth enough to drizzle over top.)

Milk for desired thickness

Mix ingredients. Press into pan.
Bake 350° for 20-25min (longer for 9x13 pan).

Turn off oven, remove pan – quickly pour choc chips evenly over bars – put bake in oven for 1-2 minutes. Remove, spread melted chocolate. Drizzle peanut butter icing over top. Cool.

New Recipe

2010-10-13T13:52:00.000-07:00

Roasted Red Potatoes with Bacon and Cheese

prep time

15 min

total time

1 hr 10 min

makes

8 servings, 2/3 cup each

What You Need

1/2 cup KRAFT Light Ranch Dressing

1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

1/4 cup OSCAR MAYER Real Bacon Bits

2 lb. small red potatoes (about 6), quartered

1 Tbsp. chopped fresh parsley

Make It

HEAT oven to 350°F.

MIX first 3 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

We had this the other night along with bbq crock pot chicken. It was very delicious. I thought I would share with all of you.

Chili in a bread bowl

2010-03-27T16:16:00.000-07:00

I must say....I am pretty proud of myself for this one! I made bread bowls! It's really not hard at all. I just made bread dough in my bread machine or you can just use rhodes rolls. Just make a big roll of dough, making sure the tops are smooth and bake at 375 for 35-45 mins. (until tops are brown.)

We put chili in ours. It was so yummy.

Chili
2 cans Ranch beans
1 can corn
1 can crushed tomatoes
1 lb. cooked hamburger

Yum Yum and Yum!!!

A New Recipe

2010-03-14T18:27:00.000-07:00

We decided it was time we start using our wheat that we got for food storage. So we broke out the grinder and we ground up a bunch of wheat. (well, not a bunch, just some) We started off by making bread, and it was YUMMY! It was so good that my Mother-in-Law has asked me to make their bread and is paying me to do it. So that's a plus.

It's been a lot of fun trying new things and using our wheat and grinding it. More fun than I thought it would be. I was blog hopping and I found this really FUN blog called Kara's Kitchen Creations and its full of yummy and wonderful recipes. We found this recipe for whole wheat cookies and thought we would give it a try. They were DELICIOUS and the kids couldn't even tell they were wheat. (I couldn't either) So here it is and if you get a chance, check out Kara's Kitchen Creations!

Whole Wheat Oatmeal Chocolate Chip Cookies

1 1/4 cups brown sugar

1 1/4 cups sugar

1 1/4 cups butter, softened

3 eggs

1 tsp vanilla

3 cups freshly ground white wheat flour

1 1/4 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 1/2 cups oats (I used quick oats)

2 1/2 cups chocolate chips

Cream butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients, oats, and chocolate chips. Mix well. Drop by rounded spoonfuls on lightly greased cookie sheets. Bake at 350 for 9-10 minutes.

Chicken and Potato Bake

2009-09-18T07:16:00.000-07:00

We have decided to try a new recipe each week. So far we have done pretty good. This is one of them that we tried and we loved it. I just used boneless skinless chicken but cut it into smaller portions. It fed a lot more than what it says it would feed. Enjoy!

Prep Time:

10 min

Total Time:

1 hr 10 min

Makes:

4 servings

What You Need!

4 bone-in chicken pieces (1-1/2 lb.)

1-1/2 lb. potatoes (about 3), cut into thin wedges

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup KRAFT Grated Parmesan Cheese

1 tsp. Italian seasoning

Make It!

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.

TOP with dressing; sprinkle with cheese and seasoning. Cover.

BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

ChoCOlate EcLAir Cake :)

2009-09-16T10:47:00.000-07:00

This has to be one of the yummiest things I have ate lately. (as far as desserts go) We had a ward party this last weekend and this is one of the desserts that were brought. It was made by one of our neighbors. It was a new recipe and she wasn't even there to try it. She sent it with her husband and I tell ya what...I was in heaven. So I called her and got the recipe. All she had at her house was pistachio pudding and it was really really good. I think you could use whatever kind of pudding you would like, but the recipe calls for vanilla. So here it is. ENJOY!!

Chocolate Eclair Dessert

1- 8 oz cool whip - thawed
2 small boxes vanilla instant pudding
3 1/2 cups milk
gram crackers - about 3 packages

mix together the milk and pudding. when it starts to thicken, add in cool whip. mix together, then put in refrigerator. why you are waiting...line the bottom of a 9x13 pan with gram crackers. when pudding mixture is thick, put half of it on top of the gram crackers. you will then continue to layer gram crackers and then the rest of the pudding mixture and then another layer of gram crackers. So you should now have gram cracker/pudding/gram cracker/pudding/gram cracker. You will then make a chocolate icing to go on top of the last layer of gram crackers.

Chocolate Icing

1 1/2 cups powdered sugar
5 TBSP Cocoa
3 TBSP Veg. Oil
2 TBSP Milk
2 or more tsp of water

mix the ingredients. if icing is still to thick for spreading, add 1 tsp of water at a time until it is spreadable. Spread on top of gram crackers and refrigerate over night or for 10 hours. Cut and enjoy.

Brownie Sheet Cake (Sarah's Brownies)

2009-05-14T10:33:00.000-07:00

I made these for combined YW's the other night and they were a hit. It was a new recipe and so I thought I would try it out on the girls. My sister in law Sarah has made these before and gave the recipe to my Mom and I and this was the first time I made them . I had some requests for the recipe and so here I am blogging about it...to share it with you all.

Brownie Sheet Cake

Mix and set aside:

2 c sugar

2 c flour

In saucepan boil and remove from heat

2 cubes of margarine

1 c. cold water

4 Tbsp. cocoa

After you remove from heat add flour and sugar to the mixture. Then add 1/2 cup buttermilk (if you don't have buttermilk mix together 1/2 c. milk and 1 tsp vinegar or lemon juice, let it sit for minute before adding)

Also add:

2 eggs

1 tsp. baking soda

1 tsp. vanilla

Batter will be thin, pour into greased cookie sheet, Bake at 400 for 20 min.

Cereal Bars

2009-04-29T18:24:00.000-07:00

This recipe is one of my favorites. One awesome chick made these for us one time and I have been hooked ever since. She shares my love for them and so here's to you one awesome chick. (Cass)

Cereal Bars

INGREDIENTS

5 cups of Cheerios
2 cups Rice Krispies
1 1/2 cups dry roasted peanuts
1 cup MM's
1 cup corn syrup
1 cup sugar
1/4 cup peanut butter
1 TBSP vanilla

combine the first 4 ingredients in large bowl; set aside. Bring to boil sugar and corn syrup; stir constantly. boil until sugar is dissolved. remove from heat and stir in peanut butter; add vanilla. Pour over cereal mixture and toss to coat. Spread into greased 9x13 pan. Let set and then cut into desired size. (bigger is better ;)

Perfectly Easy Dinner Rolls

2009-04-16T14:51:00.000-07:00

I got this recipe in the mail from a company wanting me to subscribe to their recipe cards. I didn't, but as a free gift I was able to keep the cards. I had never made them, and when I was visiting my sister Edie, she was telling us about a roll recipe that she loves. When she showed me the recipe I said "I have that exact recipe, but I don't think I've tried it." So I came home and told myself I would make them this week. I did and they are YUMMY! I mixed the dough the night before and put it in the fridge and them baked them the next day. As the recipe says, you can keep them up to 4 days in the fridge. Everyone needs to try them. :)

ignore the empty spot ;)

INGREDIENTS:

1 cup warm water (105 to 115 degrees F
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 - 4 1/2 cups unbleached all-purpose flour
Additional melted butter, (optional)

DIRECTIONS

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

When ready to bake

Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Helpful hints, in this recipe do not use quick rising dry yeast, since it is designed to raise breads quickly.

FINALLY

2009-03-17T16:32:00.000-07:00

I am finally getting some recipes from people to post on our blog. I asked on facebook for recipes from those that are on there. (well friends) And I am so excited that they are responding. So I have put the ones that I have received so far on the blog. I will post more as I get them. ENJOY!

Italian Chicken

2009-03-17T16:30:00.000-07:00

1 cream cheese
1 can cream chicken soup
1 packet of italian dressing
about four chicken breasts cut up (more chicken if needed).

Throw it in a crockpot for a few hours and serve over rice or pasta. It's so easy and super good.

10 Layer Casserole

2009-03-17T16:28:00.000-07:00

10-layer Casserole in the crock pot.

Slice about 6-7 potatoes
2 cans of corn
1 can of green beans
2 cans of cream of chicken or cream of mushroom
1 lb of hamburger.

Brown Hamburger and set aside. Layer veggies alternating with potatoes. Potatoes, corn potatoes, beans, potatoes, corn. salt and pepper just the potatoes. Put browned hamburger on top.( Hamburger is already cooked so there is no need to worry about it.) Pour soup on top with salt and pepper. Cook on Low for 6-8 hours. The potatoes like to burn to the sides in my crock pot so I always spray it down with PAM. Dish it out like Lasnaga.

Chicken Scampi

2009-02-18T08:51:00.000-08:00

Jared made dinner for us one night and we decided on a new recipe we wanted to try. He did it all himself and it was delicious. So I thought I would like to share that recipe with you guys.

Chicken Scampi
Prep/Cook: 20 minutes

Serves: 4

Ingredients:

2 tbsp. butter
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
2 tsp. lemon juice
2 cloves garlic, minced or 1/2 tsp. garlic powder
Hot cooked pasta

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.

Serve the chicken with the pasta.

ANZAC Biscuits (cookies)

2009-02-13T22:07:00.001-08:00

ANZAC stands for Australia and New Zealand Army Corps. These biscuits were made during World War I for the soldiers. The cookies travel well and stay fresh for days. They are also SO DeLiCiOuS! If you like coconut, you will love these!!!

Anzac Cookies

1 cup old-fashioned rolled oats
3/4 cup unsweetened shredded coconut, chopped (I used Sweetened coconut)
3/4 cup flour
1 cup sugar (I used ¾ cup white sugar and ¼ cup brown sugar)
8 tablespoons butter
1 tablespoon golden syrup (or honey or corn syrup)
3 tablespoons boiling water
1 1/2 teaspoons baking soda

Since the cookies are thin, it’s best to bake them on a parchment paper lined cookie sheet. When removed from the oven they are too fragile to remove by spatula, with the parchment you can lift them off of the baking sheet and can set on a rack to cool.

In a bowl, mix the flour, oats, sugar, and coconut. I realized at the last minute I was out of white sugar. I decided to replace it with brown sugar and it worked perfectly. I’ve also seen recipes using a combination of half white and half brown sugar. Feel free to experiment!

Combine the baking soda and boiling water in a small bowl to dissolve, and set aside. In a small pan, melt the butter and stir in the golden syrup. Since golden syrup is nearly impossible to find here, I used light corn syrup. Once the syrup is mixed into the butter, stir in the baking soda and water mixture. Remove from heat and pour into the mixing bowl containing the dry ingredients.

Stir until the dough forms. It should be moist and able to hold its shape. If too dry, add a few drops water. If too moist, add a sprinkle of flour. Mine turned out fine and didn’t need either adjustment.

Place rounded teaspoon of mixture on parchment and generously space apart. I made 12 cookies to a sheet to make sure they had enough room to spread. The cookies will each be 3-4″ wide.

Place baking sheet into a preheated 300 degree oven for 12 minutes or until the cookies are a deep golden brown on top. They will puff up during baking and once cooled will be very thin. Makes about 3 dozen cookies. I made mine a bit larger, so resulted in 2 dozen.

The taste is slightly sweet and buttery while the texture is crisp on the edges and chewy in the middle. Add these to your list of things to try — they are well worth it.

Dangerous Chocolate Cake

2009-01-06T12:14:00.000-08:00

My sister Edie, sent this to me in an email and it sounded like something that would be fun to try. I was a little skeptical about how it would cook in a mug, but it did. We loved watching it rise in the microwave and hoped it wouldn't spill over. It kept getting taller and taller and when we thought I was going to tumble, it didn't. That was the fun part and it was a lot of fun trying this recipe. It makes a lot of cake in the mug so you might want to share.

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

1 coffee mug

4 Tbsp. all purpose flour (not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional---change of the flavor of the chips for something different.

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Add chips, if using.

Put mug in microwave, and cook for three minutes on 1000 watts.

Cake will rise over top of mug--do not be alarmed!

Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

Here it is in the microwave

Ta-Da. Its finished. Its a lot of chocolate cake.

Funny Recipes

2008-11-14T13:16:00.000-08:00

These two recipes are from the book that I received from Lindsey's kindergarten class (see previous post below). I thought they were pretty funny.

Favorite Cookbooks

2008-11-14T13:04:00.000-08:00

This book I received on Mother's Day from Lindsey when she was in kindergarten (she is now in 2nd grade). I just love how the kids describe how the food is made. Very funny :)

This book has GREAT recipes. Everything I have made from this book has been delicious! You can't go wrong with this one :)

If you ever need a recipe for chicken, this one has 365 of them!

This book I just received from my in-laws (Ruth and Sid Sandler)...THANKS! This book is great because there are pictures to every recipe. You can see exactly how it "should" look. I also love that it is organized by texture of cookie (light & deliciate, soft & chewy, crumbly & sandy, chunky & nutty, cakey & tender, crisp & crunchy, rich & dense). For each section in the table of contents there is a picture for every cookie in that category. It is really a beautiful book. If you are a cookie lover like me, it is a must have for your recipe book collection!

Soft and Chewy Chocolate Chip Cookies

2008-11-14T12:51:00.000-08:00

Recipe Courtesy "Martha Stewart's Cookies" cookbook.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night - or any time.

2 & 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination (about 12 ounces)

1. Preheat oven to 350* F. Whisk together flour and baking soda in a bowl. Put batter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely. Makes 3 dozen.

Fridge

2008-09-29T14:02:00.001-07:00

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Adobo Chicken and Seasoned Rice

2008-09-13T22:46:00.000-07:00

Recipe and picture courtesy of Bobby Flay (Throwdown with Bobby Flay) Food Network.

This recipe may look difficult, but it is actually pretty easy to put together. There are just A LOT of ingredients. It is very delicious!

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
2 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
Heat a few tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through and keep warm.

Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.

Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

Jessica's Marshmallow Clouds

2008-09-13T20:34:00.000-07:00

These are some of my favorite cookies! They are so fun to make and taste yummy!

Makes - 3 ½ dozen cookies

Ingredients
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 (12 ounce) cups miniature semisweet chocolate chips
8 ounces miniature marshmallows, frozen

Directions
1 Preheat oven to 400 degrees.
2 Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
3 Place the marshmallows back into the freezer between each batch of cookies.
4 In a medium bowl combine flour, cocoa and baking soda.
5 Set aside.
6 Combine sugars in a large bowl.
7 Using an electric mixer, blend in butter, scraping down the sides of the bowl.
8 Add eggs and vanilla, and beat at medium speed until light and fluffy.
9 Add the flour mixture and chocolate chips, and blend at a low speed until combined.
10 Batter will be very stiff.
11 Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough.
12 Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
13 Place balls on ungreased baking sheets, 2 inches apart.
14 Bake 8 to 10 minutes.
15 Cool on pan 2 minutes, then transfer to a cool flat surface.

Chocolate Ganache Cupcakes

2008-08-12T10:30:00.001-07:00

We were watching Barefoot Contessa on the food network and Ina Garten was making these cupcakes. They looked so yummy we decided to make them. The ingredients are simple and the cupcakes are so easy to make. Having the butter and eggs at room temperature is very important. Also do not overmix or overbake. These cupcakes are very moist and the ganache is delicious. Enjoy!

Chocolate Ganache Cupcakes

1/4 cup unsalted butter, at room temperature

1 cup sugar

1 (16-ounce) can chocolate syrup (recommended Hershey's)

1 tablespoon pure vanilla extract

1 cup all-purpose flour

For the ganache:

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

candied violets, for decorations, optional

Line muffin pans with 12 paper liners (we didn't use liners, it's up to you). Preheat oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.

For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the top of each cupcake in the ganache. Decorate with candies, if desired. Do not refrigerate.

New Creation

2008-07-11T08:57:00.000-07:00

I was in a store one day with my Mom and I saw these really yummy looking cookies...at least that's what I thought they were. So I walked closer, and to my surprise, I had a yummy food with my name. They were "Brookies."

"They're not just a brownie...They're not just a cookie...They're a brookie!"

So I decided to try and make them at home. So here they are...Brooke's Brookies! They are really yummy. And you can tell the difference between the brownie and the cookie.

Yummy Fruit Salad

2008-07-03T15:48:00.000-07:00

1 lg box cook n' serve vanilla pudding
1 lg box strawberry Jell-o
4 c. water
1 medium container of heavy whipping cream
3 cups fruit

Bring to boil (low) pudding and water. Add jello to pudding, continue at low boil until thickens. Chill in fridge for 2-3 hours. Whip heavy whipping cream on highest setting until thick. Add to chilled jello, mix well. Add fruit.

Beef Taco Skillet

2008-07-02T19:38:00.000-07:00

1 lb. ground beef

1 can tomato soup

1/2 cup favorite salsa

1/2 cup water

6 flour tortillas, cut into 1-inch pieces

1/2 cup shredded cheese

Cook the beef until well browned, stirring to break up the meat. Pour off any fat.

Stir in the soup, salsa, water and tortillas. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir. Top with cheese.

This is a quick meal and it's very tasty. I don't use as many flour tortillas as it calls for because we like to crush tortilla chips into ours. But that's just us. You can do as you please. This goes great with an ice cold pepsi.

Enjoy.

Crispy Chicken Parmesan

2008-06-26T13:35:00.000-07:00

This is one of our favorite dishes. Hope you try it!

Serves 4

Start to Finish - 30 minutes

1 cup all-purpose flour

2 large eggs

3 cups breadcrumbs (Italian)

1 cup Parmesan Cheese

1 cup tomato sauce

2 cups Mozzarella cheese (shredded)

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed

salt and pepper

3/4 cup vegetable oil

1. Adjust an oven rack to the middle position and heat the oven to 450*. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs and parmesan cheese in a third shallow dish.

2. Pound the chicken to a uniform 1/2-inch thickness . Pat dry with paper towels, then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure the adhere. Lay the breaded chicken on a plate.

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes.

4. Drain the fried chicken briefly on paper towels. Spread the chicken over a rimmed baking sheet. Spread 1/4 cup tomato sauce over the center of each breast, then sprinkle each with 3 tablespoons shredded mozzarella (more or less to your liking) and 1 tablespoon grated parmesan cheese. Bake the chicken until the cheese has melted and browned, 5 to 10 minutes.

Serve with side of spaghetti, green salad, and/or french bread.

Dude Ranch Chicken

2008-06-25T11:49:00.000-07:00

Pam® No stick cooking spray

2 1/2 cups cooked cubed chicken

2 cups shredded cheddar cheese

1 can (10.75 oz) cream of mushroom soup

1 can 10.75 oz) cream of celery soup

1 can (10 oz) Ro*tel® Diced tomatoes & green chiles

1 can (8 oz) diced green chillies

3/4 cup plus 1 tblsp. sliced green onions

1 dozen flour tortillas (8 inch) each cut into 6 triangular wedges

Preheat oven to 375. Spray a 2 1/2 quart or an 11x7x2 inch baking dish with Pam cooking spray; set aside. In a large bowl, combine chicken, 1 cup cheese, soups, Ro*tel tomatoes, green chilies, and 3/4 cup green onions; blend well. Set aside 12 tortilla wedges. Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish. Bake uncovered, for 30 minutes or until heated through. Carfully remove from oven. Tuck remaining 12 wedges around the inside edge of the baked dish; top with remaining 1 cup cheese. Bake 5 minutes longer. Garnish with 1 tablespoon green onions. Makes 8 servings.

With this recipe you can eat it as a casserole or you can eat it as a dip. We ate it as a dip with tostitos chips. It was so yummy. We didn't add the green onions, cause we didn't have them and didn't really want them in there and it was really good. So if you don't want something in there, don't put it in.

Enjoy!!

Fourth of July Salad

2008-06-19T18:55:00.000-07:00

6 lg. jellos - already set (cherry, strawberry, berry blue)
2 - 8 oz. cool whip
Angel food cake
1 qt. strawberries sliced
star marshmallows

Cut jello into cubes. Put 1/2 of jello in a large glass bowl. Spread 1 carton of cool whip on top. Break up angel food cake on top of cool whip. Next layer the sliced strawberries. Put the rest of the jello on berries, then the other carton of cool whip and put star marshmallows on last.

Monster Cookies

2008-06-19T18:49:00.000-07:00

1/2 cup margarine
1 cup sugar
1 cup + 2 TBSP brown sugar
2 cups peanut butter
3 eggs
1 tsp corn syrup
1/4 tsp vanilla
4 1/2 cups quick oats
2 tsp baking soda
1/4 tsp salt
1 cup m&m's
1 cup chocolate chips

Combine all ingredients. Mix well. Drop onto cookie sheet. (notice the name, monster cookies, so make them kinda big - small ones are good also.) Bake at 350 degrees for 12-15 minutes.

Getting Started

2008-06-19T14:12:00.000-07:00

Hey everyone. We've kinda had a slow start to this blog, but we are hoping that things pick up a bit. So to kick this off, we are looking for fun summer treats. It can be anything from cookies, fun/refreshing snacks, etc. So please, if anyone has a recipe they would like to have put up on the blog, either email it to Brooke @ lundholmfam@yahoo.com or Katie @ lilskiddy@yahoo.com. We think this could work if we had help from all of you. I know there are some great cooks out there and are dying to share your recipes with us. Happy Cooking!

Creamy Crockpot Chicken

2008-06-18T12:00:00.000-07:00

3-4 boneless, skinless chicken breasts
1 can cream of chicken soup
1/2 tsp. dried basil
salt/pepper to taste
1 bottle Italian dressing
1 1/2 cups chicken broth
1 tsp. dried thyme

In a crockpot, combine chicken and Italian dressing. Cook on LOW until chicken is tender. Drain off most of the dressing and discard. Shred the chicken and return to crockpot. Combine remaining ingredients and mix until smooth. Pour mixture over chicken and stir to cover. Cook for 1 more hour on LOW. Serve over pasta or rice.

Something FUN

2008-06-18T11:48:00.000-07:00

Hey everyone. This is the start of a new and fun blog. If you are ever looking for new recipes or tried one that you would like to share, nows your chance. If you have been invited to join this blog, let me know and I will send you the info to log in with. This is for family and friends and we are so excited. Happy cooking!