I don't claim to be a great cook or to have any original recipes. I love collecting new and interesting recipes and I especially love all my old favorites that I have used over the years. Many recipes are from family and friends and I love them because every time I use them I am reminded of that person and/or some great memories that are attached. I am using this format to begin to put all my recipes in one place. I have attempted this in many different ways but none have been very successful. I am hoping that this will do the trick. Right now for recipes I reference a few different cookbooks, a small 3x5 card box, and a large plastic tub with loose papers. Not a great system. This is my new leaf. Ideally, every day I can put at least one of my recipes into this blog. This will make it so easy and quick for me to refer to and also to share my favorites with friends and family who ask for recipes.
Tuesday, October 11, 2011
Wednesday, April 13, 2011
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip
Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.
1/2 C onions, chopped
32 oz. Chicken Broth
1 C water
Put all of the above in a crockpot, cover and cook on low.
Make a thickener:
3 Tbs flour
1 C milk
Turn crockpot on high and stir in thickener, cover and stir every so often until thickened.
Add 2 C shredded cheddar cheese, stir in until melted.
Serve with toppings:
Real bacon pieces
green onions, chopped
pepper to taste
Monday, August 23, 2010
chopped garlic (to taste)
1/2 jalapeno (or to taste)
Blend these first three ingredients in a blender and set aside for the dressing.
1/2 to 3/4 Head of cabbage chopped bite size.
1 Onion, chopped fine
2-3 tomatos,chopped (optional)
1/2 to 1 bunch cilantro, chopped fine
Toss these in a large salad bowl and add the dressing, toss together.
Serve with 16 oz. softened cream cheese and plain taco chips. Dip chip into cream cheese, scoop some pico de gallo on top and enjoy!
Tuesday, April 6, 2010
2 c cooked and cubed chicken
1 c chicken broth
Mix these ingredients and heat through.
Pan of cooked rice
Green onions, chopped
Cheddar cheese, grated
Chow mein noodles
Green pepper, chopped
Serve the rice first then the sauce and then top with any/all toppings.
Wednesday, March 17, 2010
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp Italian Seasoning Mix
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 tomato, thinly sliced
1/2 c pitted ripe olives, sliced
8 oz. thinly sliced deli meat such as: salami, turkey, ham or bologna
4 oz. thinly sliced cheese such as: swiss, american, mozzarella, cheddar or jack
2 c thinly sliced lettuce
1/4 c plus 2 Tbls Italian salad dressing, divided
Preheat oven to 350
Place dough seam side down on baking sheet.
Join ends of dough together to form on large ring.
Make 8 diagonal cuts, 1/2 inch deep on top of dough.
Combine egg white, garlic and Italian seasoning.
Brush over dough.
Bake 26-30 minutes or until deep golden brown.
Remove bread to cooling rack and cool completely.
*It can be wrapped in plastic wrap at this point and saved to be used the next day.
Cut loaf in half horizontally.
Place bottom half on a large serving platter.
Arange meat and cheese evenly over the bottom half of the bread.
Top with lettuce.
Drizzle 2 Tbls of dressing evenly over lettuce.
Top with bell pepper, onion, tomato and olives.
Brush cut side of top bread layer with remaining dressing.
Place over the bottom half.
Cut into serving sizes.
Wednesday, March 10, 2010
1 pkg. cream cheese
2 cans cream soup (chicken or mushroom)
1 1/2 c milk
1 pkg ranch dressing mix
Throw in various fresh or frozen veggies. Broccoli, peas, mushrooms, cauliflower, carrots etc.
Mix together everything but the chicken and veggies until smooth.
Stir in the chicken and veggies and cook on low setting 6-8 hours.
Serve over cooked rice or noodles.