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.

Wednesday, January 20, 2010

Cheesy Chicken Chowder

Ingredients:

3C water

3 bouillon cubes

2 Cups diced, peeled, potatoes

1 Cup diced carrots

1 Cup chopped celery

1/2 Cup onion

1 1/2 tsp salt

1/4 tsp pepper

1/4 Cup butter

1/3 Cup flour

2 Cups milk

2 Cups shredded cheese.

Directions:

In 4 quart pan, bring to a boil, the water & boullion cubes and veggies.
cover... and reduce heat to a simmer until the vegetables are tender.
Meanwhile: Melt butter in a saucepan, add flour and mix well (it kinda makes a thick paste known as a roux).
Gradually add milk and cook over low heat until slightly thickened.
Stir in cheese and cook until melted.
Add cheese mixture to vegetables and stir.
Add 2 cups diced cooked chicken.
Make sure it's heated through and eat!

-Kacie Sanders

Tuesday, January 19, 2010

Phil's Birthday Cake (Mud Pie)

1/2 c butter, softened
1 c flour
1/2 c chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar
small and medium tub of Cool Whip
2 small pkg. instant chocolate pudding mix
2 1/2 c. milk

Mix flour and butter and press into bottom of 9x13 pan.
Press chopped nuts evenly into mixture.
Bake @ 350 for 10-14 min.
Cool completely.
Mix thoroughly cream cheese and powdered sugar
Fold in medium tub of Cool Whip.
Spread cream cheese mixture over cooled crust.
Mix pudding and milk.
Pour over cream cheese mixture.
Spread small tub of cool whip over top.

-Nicole Boal