tag:blogger.com,1999:blog-42190184511855157812024-03-05T05:18:46.981-06:00Corey's Mommy MealsCoreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-4219018451185515781.post-54095925262827723092014-10-08T19:59:00.000-05:002014-10-08T19:59:03.451-05:00Grandma Sig's Beef and Noodles<br /><span data-ft="{"tn":"K"}" data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body"><span class="UFICommentBody" data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0"><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.0"><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$0:0">Beef and Noodles</span><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$1:0" /><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$3:0" /><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$4:0">1 1/2 lbs boneless stewing beef</span></span><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3"><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$1:0" /><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$2:0">1 tablespoon veg oil</span><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$3:0" /><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$4:0">1 cube beef bouillon dissolved in hot water</span><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$5:0" /><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$6:0">1/2 16 oz package medium noodles</span><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$7:0" /><br data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$9:0" /><span data-reactid=".99.1:3:1:$comment10153249833103989_10153251195633989:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$10:0">Brown
meat in veg oil. Drain, add beef broth and simmer 2 to 3 hours until
meat is tender. You may have to add more water as beef cooks. Remove
meat from broth and set aside. You should have about 1 1/2 cups of broth
before adding noodles. Use 1/2 of a package of medium noodles. Five
minutes before noodles are done, put meat back in.</span></span></span></span></span><br />
<br />
Sarah just gave this to me so I wanted to put it here so I wouldn't
forget it.....adding this to my grocery list for next week. I didn't
realize it was soooooo easy! <br />
<br />
Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-62272340882961025672010-04-02T16:51:00.000-05:002010-04-02T16:51:47.048-05:00Amish Friendship BreadAmish Friendship Bread<br />
<br />
(Must receive a starter from someone first)<br />
<br />
Do NOT use any type of metal spoon or bowl for mixing<br />
Do NOT refrigerate starter<br />
Gas (from the fermenting yeast) will form in the bag and when it does just open the top of the bag and let it out—It’s normal for the batter to rise, bubble and ferment<br />
<br />
Day 1 – Do Nothing (this is the day you receive the bread)<br />
Day 2 – Smush the bag<br />
Day 3 – Smush the bag<br />
Day 4 – Smush the bag<br />
Day 5 – Smush the bag<br />
Day 6 – Add the following to the bag: 1 cup flour, 1 cup sugar, and 1 cup of milk<br />
Day 7 – Smush the bag<br />
Day 8 – Smush the bag<br />
Day 9 – Smush the bag<br />
Day 10 – Follow the instructions below:<br />
<br />
1. Pour the entire contents of the bag into a NON Metal bowl.<br />
2. Add 1 ½ cups flour, 1 ½ cups sugar and 1 ½ cups milk. Beat with electric mixer on medium-high speed until smooth.<br />
3. Measure out 4 separate batters of 1 cup each into four 1 gallon Ziploc bags. (There will be around 2 ½ cups of the starter left in the bowl.) Mark each bag with date.<br />
4. Keep one starter for yourself and give the other three to friends along with a copy of the recipe.<br />
(If you can’t pass it on to a friend on the first day, be sure to tell your friend which day the bag is at when you give it to them.)<br />
<br />
Directions for baking the bread:<br />
1. Preheat oven to 325°F. Grease or spray with baking spray the bottoms only (not sides) of 2 large <br />
(9x5-inch) loaf pans. <br />
2. Optional: In small bowl, combine an additional ½ cup sugar and 1½ teaspoons cinnamon; dust the greased pans with ½ of mixture. The second half of this mixture is sprinkled on top of the batter. <br />
3. To the remaining batter in the bowl add:<br />
3 eggs 1 1/2 teaspoons baking powder<br />
1 cup oil 1/2 teaspoon baking soda<br />
1/2 cup milk 1/2 teaspoon salt<br />
1 cup sugar 1/2 teaspoon vanilla<br />
2 teaspoons cinnamon 2 cups flour<br />
1 large box (5.1 oz) instant vanilla pudding<br />
<br />
4. Beat with electric mixer on medium speed for about 2 minutes or until batter is smooth. <br />
5. Pour batter evenly into pans; sprinkle remaining sugar mixture over the top, if desired.<br />
6. Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center of loaf comes out clean. Cool about 10 minutes; run spatula around edges of pan to loosen loaf. Remove bread from pan; place on cooling rack. Serve warm or cold.<br />
<br />
If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes great gifts. Only the Amish know how to create the starter, so if you give them all away you will have to wait until someone gives you one back. Enjoy!Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-5833299374051610532010-04-02T16:49:00.003-05:002010-04-02T16:49:46.329-05:00Pineapple Cream Cheese CakeFrom a recipe exchange email<br />
<br />
Pineapple Cream Cheese Cake<br />
<br />
<br />
Ingredients:<br />
1 box of yellow cake mix (prepared according to the package directions<br />
and baked in a 9x13)<br />
12 oz. cream cheese (room temp)<br />
1 - 8 oz. carton Cool whip<br />
1 - 5.1 ounce package Instant vanilla pudding<br />
2 cups 2% or whole milk<br />
1 can of Crushed Pineapple <br />
<br />
Preparation:<br />
Prepare the cake in a cake pan according to the directions on the box<br />
(do not remove from the pan after done).<br />
While cake is baking prepare the topping.<br />
<br />
In a large mixing bowl add the pudding mix and 2 cups of milk, blend<br />
until it starts to thicken. Add the softened cream cheese into the<br />
mixture and blend until smooth. (There will be a few tiny lumps, don't<br />
worry about them).<br />
Fold in the cool whip with a spatula or a large spoon gently. After<br />
mixed, cover and refrigerate.<br />
<br />
When cake is cool, take a large fork and poke holes evenly all over the<br />
top. Spoon the pineapple evenly over the cake (juice and all). Take<br />
the pudding and cool whip mixture and spread evenly over the top. Chill<br />
for 2 hours before serving.<br />
<br />
Notes:<br />
Can be made ahead of time.<br />
Nuts and marchino cherries can be put on top.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-13574603750575231772010-04-02T16:49:00.000-05:002010-04-02T16:49:02.138-05:00Crustless Tex-Mex Meatloaf-Cheddar PieCrustless Tex-Mex Meatloaf-Cheddar Pie<br />
<br />
Silvana Nardone<br />
<br />
From Every Day with Rachael Ray<br />
May 2008<br />
<br />
SERVES 8 <br />
Prep Time: 20 min<br />
Bake Time: 45 min <br />
<br />
Turn meatloaf into an easy, cheesy pie.<br />
<br />
One 16-ounce jar fire-roasted red peppers drained, split and seeded <br />
12 ounces shredded Mexican cheese blend (3 cups) <br />
1 1/2 pounds lean ground beef <br />
One 16-ounce jar chunky salsa <br />
1 cup bread crumbs<br />
2 eggs, lightly beaten <br />
1/3 cup chopped flat-leaf parsley <br />
3/4 teaspoon salt <br />
3/4 teaspoon pepper <br />
<br />
<br />
<br />
1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.<br />
<br />
2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.<br />
<br />
3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-14414079521060755002010-04-02T16:46:00.001-05:002010-04-02T16:46:53.415-05:00Chicken for Chicken TacosI found this online awhile ago....<br />
<br />
1 lb boneless chicken breasts<br />
1 jar Trader Joe's Chunky Salsa<br />
1 packet Lawry's Chicken Taco Seasoning<br />
<br />
I put it in the crockpot this morning for 8 hours. SO GOOD!!!Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-89076249762403920752010-04-02T16:45:00.001-05:002010-04-02T16:45:52.227-05:00Chicken and Rice<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CCorey%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><style>
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<div class="MsoNormal">From Katie, Mark's Sister </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">-1 can cream of mushroom soup <br />
-1 soup can of milk <br />
-3/4 cup rice, uncooked <br />
-1-4oz can mushroom pieces <br />
-1 envelope onion soup mix <br />
-chicken, cut up <br />
<br />
Mix mushroom soup & milk. Reserve 1/2 of mixture. Mix remaining soup mixture, rice, mushrooms (w/ liquid) and 1/2 onion soup. Pour into 9x13" pan. Place chicken on top. Pour reserved soup mix over chicken; sprinkle w/ remaining onion soup. Cover w/ foil. Bake @ 350 degrees for 1 hour. Uncover and cook 15 minutes longer. <br />
<br />
<br />
This shouldn't be dry at all. Tonight I made it w/ just 2 chicken breasts in a 9x9" pan so we didn't have too many leftovers but had a lot more rice.</div>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-42993841050669458022009-12-30T15:12:00.000-06:002009-12-30T15:12:38.927-06:00There is a new woman in my kitchenPioneer Woman is here! Well, at least her cookbook is. :) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjitryHHN8Pyi9VS3Xra0gIJlwWFuMC0gSPIrLPNO9x2UbcWxgNc0cV5MsXNAvY8LHqQP-9Qc-DIccbDQW5ak-x8g8DAMir19owir1OZZZySGjXrCsYiFFJsh-rO5cqbPJADMhcpxgSw/s1600/IMG_1347.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjitryHHN8Pyi9VS3Xra0gIJlwWFuMC0gSPIrLPNO9x2UbcWxgNc0cV5MsXNAvY8LHqQP-9Qc-DIccbDQW5ak-x8g8DAMir19owir1OZZZySGjXrCsYiFFJsh-rO5cqbPJADMhcpxgSw/s400/IMG_1347.JPG" /></a><br />
</div><br />
Thanks to Kristin for my Christmas gift I have already opened this book up and started with the Chicken Pot Pie! Yummy!! Next up is the Artichoke Dip and Guacamole for New Years Eve. Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-20807774601689593592009-10-17T10:44:00.008-05:002009-10-19T14:18:16.833-05:00Gro Baby Biodegradable Soaker Pads<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.thenaturalbabyco.com/images/gro-biosoaker.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 350px;" src="http://www.thenaturalbabyco.com/images/gro-biosoaker.jpg" border="0" alt="" /></a><br />As many of you know I am an avid cloth diaperer! I love my diapers. One of the newer diaper systems on the market that I am excited to try is a Gro Baby Biodegradable Soaker Pads. I am excited to get a free sample of this new diaper system and give it a try. I will come back and tell you what I think once I try it.<br /><br /><a href="http://www.thenaturalbabyco.com/gro-baby-biodegradable-soaker-pads-p-745.html">http://www.thenaturalbabyco.com/gro-baby-biodegradable-soaker-pads-p-745.html</a>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-57440771407905606262009-10-07T14:06:00.002-05:002009-10-07T14:09:53.867-05:00Mashed PotatoesI think I just found the trick to homemade mashed potatoes, chicken stock! <br /><br />2 cups chicken stock<br />1 cup water<br />5 medium sized potatoes<br />2 tablespoons butter<br /><br />Bring the chicken stock and water to a boil. While that is boiling peel the potatoes. Add potatoes to water and boil for 40 minutes, depending on the size of the potatoes. Remove potatoes from the chicken stock, add butter to the potatoes and begin to mash with an electric mixer. Add small amounts of chicken stock back to the potatoes as you are mixing them. Enjoy!Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-43176339801410385002009-08-18T09:24:00.000-05:002009-08-18T09:26:37.511-05:00Green Chili PorkAnother fabulous recipe from Jesi!! I am glad I know this girl!!!!<br /><br />Mmm, this is so easy and yummy and makes a ton of food!<br /><br />1 Frozen 2-3 Pound Pork Roast<br />2 Cans Green Enchilada Sauce<br />2 Fresh Jalapenos-deseeded and diced<br />1-2 Bell Pepper sliced (or frozen bell pepper strips)<br />2 Onions Sliced<br /><br />Seasonings I used<br />Garlic Garlic, Cumin, Seasoned Salt, Black Pepper<br /><br />Throw it all in your crock pot and cook all day. Since our meat was frozen we did about 8 hours on high. Shred the meat and enjoy! We have eaten this in tortillas, with chips and cheese, you could add canned veggies and make a taco soup, use in enchiladas, tacos, or on top of nachos. Also great with scrambled eggs, salsa and diced breakfast potatoes made into burritos, or migas!<br /><br />I skipped the jalapenos and used the pork in tacos.....my new favorite meal!! Lots of leftovers.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-39190930143318160692009-07-25T18:37:00.000-05:002009-07-25T18:49:44.281-05:00Salmon BitesMark went fishing and brought home a bunch of salmon and trout. We usually like our salmon baked or grilled and served with rice but since we had a good amount of it (like 5 dinners worth) I decided to try something different and we liked it!! <br /><br />4 Salmon fillets cut into fourths<br />1/2 cup flour<br />1 egg<br />1/2 cup bread crumbs<br />1 tbsp of your favorite seasonings, I used Tastefully Simple Onion Onion, garlic powder, salt and pepper. <br />1/4 cup vegetable oil<br /><br /><br />1. Add vegetable oil to a large pan and turn heat to medium high. <br /><br />2. Use three shallow bowls and put the flour in one, eggs in another and bread crumbs mixed with the seasoning into the third. Add a touch of salt to each bowl. <br /><br />3. Coat the salmon with flour, then egg and finally the bread crumb mixture letting the excess fall off at each step. <br /><br />4. Add salmon to heated oil and let cook 5 minutes until a golden brown, then turn over and repeat on the other side.<br /><br />Enjoy! <br /><br />I made tarter sauce with mayonnaise and relish.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-3100222739361999192009-07-01T09:16:00.000-05:002009-07-01T09:20:00.864-05:00Strawberry Pretzel SaladMy friend Nicole introduced me to this wonderful recipe! The exact recipe I use came from Allrecipe.com<br /><br /> INGREDIENTS (Nutrition)<br /><br /> * 2 cups crushed pretzels<br /> * 3/4 cup butter, melted<br /> * 3 tablespoons white sugar <br /> * 1 (8 ounce) package cream cheese, softened<br /> * 1 cup white sugar<br /> * 1 (8 ounce) container frozen whipped topping, thawed <br /> * 2 (3 ounce) packages strawberry flavored gelatin<br /> * 2 cups boiling water<br /> * 2 (10 ounce) packages frozen strawberries<br /><br /><br />DIRECTIONS<br /><br /> 1. Preheat oven to 400 degrees F (200 degrees C).<br /> 2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix <br /> well and press mixture into the bottom of a 9x13 inch baking dish.<br /> 3. Bake 8 to 10 minutes, until set. Set aside to cool.<br /> 4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in <br /> whipped topping. Spread mixture onto cooled crust.<br /> 5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow <br /> to set briefly. When mixture is about the consistency of egg whites, pour and <br /> spread over cream cheese layer. Refrigerate until set.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com1tag:blogger.com,1999:blog-4219018451185515781.post-71876741338050588072009-06-14T14:58:00.000-05:002009-06-14T15:04:09.683-05:00Texas Caviar - Biggest LoserI just borrowed Kristin's Biggest Loser cookbook and this is the first recipe I tried. Super yummy! I am serving it with tortilla chips as a snack and I may try it over grilled chicken and rice for dinner. <br /><br />1 - 15 oz can of low sodium black beans<br />1 - 15 oz can of low sodium corn<br />3/4 c fresh pico de gallo<br />2 tbl chopped fresh cilantro<br />1 1/2 tbl red wine vinegar<br />1 tsp cumin<br />salt and pepper to taste<br /><br />1. Drain the corn and black beans and rinse with cool water. <br />2. Add all the ingredients in a large bowl and mix.<br />3. Allow to chill at least 2 hours, preferably overnight.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com1tag:blogger.com,1999:blog-4219018451185515781.post-85642801847837826482009-05-23T13:46:00.000-05:002009-05-23T13:52:24.660-05:00MeatloafI tweaked it just a little bit but this is basically a Betty classic!! Enjoy. <br /><br />1 1/2 pounds lean ground beef<br />1 cup milk<br />1 tablespoon Worcestershire sauce<br />1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves<br />1/2 teaspoon salt<br />1/2 teaspoon ground mustard<br />1/4 teaspoon pepper<br />1 garlic clove, finely chopped or 1/8 teaspoon garlic powder<br />1 egg<br />1 cup dried bread crumbs<br />1/2 cup Kraft parmesan cheese <br />1 small onion, chopped (1/4 cup)<br />1/2 cup ketchup, chili sauce or barbecue sauce<br /> <br /> <br />Total Time: 1 hour 25 min<br />1. Heat oven to 350°F.<br />2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.<br />3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-85609068121358333802009-05-23T11:08:00.001-05:002009-05-23T11:15:54.848-05:00Chicken Tortilla SoupI found this on the side of a can of Hormel Chicken. It was super easy, consisted of stuff I already had in my house and was YUMMY!!!<br /><br />4 - 6 inch flour or wheat tortilla<br />3 - cups water<br />2 - chicken bullion cubes<br />1 - package of taco seasoning<br />1 - 16 oz jar of medium salsa<br />2 - 10 oz cans of chicken<br />1 - 15 oz can of black beans<br />1 - 11 oz can of corn with green and red peppers<br /><br />Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Ladle into warm bowls and top with tortilla crisps and sour cream.Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-78887634653708230672009-04-16T14:45:00.000-05:002009-04-16T14:46:27.348-05:00Pioneer Woman's Mexican LasagnaHere is what I am making for dinner tonight......it looks really yummy!!<br /><br /><a href="http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/">http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/</a>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-14871109654213305142009-04-16T14:41:00.000-05:002009-04-16T14:43:29.650-05:00Jesi's Slow Cooker Chicken Cacciatore<span class="postbody">Ingredients<br />1 pound frozen chicken breasts<br />1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*<br />2 onions cut into slices<br />2 green bell peppers sliced<br />and sliced fresh mushrooms if your husband allows it (mine doesn't)<br /><br />Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes. <br /><br />This came from my friend and fellow Tastefully Simple Consultant Jesi! <br /><br />Thanks!<br /><br /><br /></span>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-82966836094424857122009-04-16T14:39:00.000-05:002009-04-18T09:24:02.179-05:00Tastefully Simple Stuffed Chicken Breast<span class="postbody">2 large boneless skinless chicken breast, thawed<br />4 oz cream cheese<br />1 tablespoon of seasoning of choice<br />1/2 c mozzarella cheese<br /><br />I soften 4 oz of cream cheese by microwaving it for 15 seconds and then beating it with a fork. I add a Tastefully Simple mix Dried Tomato and Garlic Pesto to the cream cheese but really any seasoning mix of your liking would work. Then I take two thawed boneless skinless chicken breast and slice them so I can stuff them with the cream cheese. Put the stuffed chicken in a 9X13 pan and bake on 350 uncovered for 45 minutes. During the last couple of minutes in the oven add some mozzerella cheese on top just to melt. Very very easy and very good! What I really like about it is that you can add any seasoning mix to change it up! I usually make rice or potatoes with it but you could also add some veggies to the pan for a side dish!</span>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-9457611571321680792008-10-25T22:08:00.000-05:002008-10-25T22:16:22.190-05:00Egg BakeThis is Susan's recipe. I made it tonight for a brunch we are having tomorrow....if it turns out half as good as it looks I will be happy because it looks YUMMY!!<br /><br />8 eggs - lightly beaten<br />1 tsp dry mustard<br />1 tsp salt<br />2 1/4 cup milk<br />8 slices of bread - broken up with crust cut off<br />1/2 lb shredded cheddar cheese<br /><br />Variation #1<br />1 - 2 lbs pork breakfast sausage - fry similar to ground beef, drain, cool.<br /><br />Variation #2<br />1 lb bacon - cooked and broken up<br /><br />Variation #3<br />1 green pepper - diced<br />1 med onion - diced<br />1/2 container mushrooms<br /><br />Directions<br /><ul><li>Combine all ingredients</li><li>Pour into a greased 9x13 pan and cover</li><li>Refrigerate overnight</li><li>Bake 1 hr at 325 degrees</li></ul>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com1tag:blogger.com,1999:blog-4219018451185515781.post-79640223503477743292008-10-17T10:34:00.001-05:002008-10-17T10:39:29.604-05:00Mac and Cheese w/Broccoli and Califlower!I have a small daycare in my home so not only am I trying to prepare healthy meals for my family but also many other toddlers! My kids love Mac and Cheese, what kid doesn't! I started by putting pureed cauliflower in my Mac and Cheese, I think this idea originally came from watching Oprah a year or so ago, my kids loved it! I decided to take it a step further and added chunky broccoli to it as well. I add the broccoli before I even start boiling the noodles so it is extra soft and really takes in all the cheesy flavor! My pickiest eater even asked for seconds of this one!! His Mom and Dad said they tried at home to give him broccoli but it didn't work! I guess my Mac and Cheese has that special touch!<br /><br />Do you have a recipe like this? Is there something you do to get your family to eat healthier and they don't even know it? My friend, Katie is having a contest on her blog and the price is <a href="http://www.deceptivelydelicious.com/site/">"Deceptivly Delicious" </a>by Jessica Seinfeld. If you have want to check out ideas for other contest entries or have an idea of your own to share then check out her blog <a href="http://busymomscookbook.blogspot.com/2008/10/my-first-give-away.html">http://busymomscookbook.blogspot.com/2008/10/my-first-give-away.html</a>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-27199280485961471182008-09-13T12:39:00.000-05:002008-09-13T12:40:10.390-05:00Creamy Crock-Pot Chicken Noodle Soup<p id="time">This looks interesting...adding it to my list to try!!<br /> </p><p id="time"><br /></p><p id="time">3¼ hours | 15 min prep </p> <p id="servings" class="servings"> SERVES 4 -6 </p> <div class="ingredients"> <ul><li> 2 (10 3/4 ounce) cans <a>cream of mushroom soup</a> </li><li>1 (10 3/4 ounce) can <a>cream of chicken soup</a> </li><li>3 (5 ounce) cans <a>cooked chicken</a> </li><li>1 (9 ounce) package <a>frozen mixed vegetables</a> </li><li> 1 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=337">ground black pepper</a> </li><li> 1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=340">rosemary</a> </li><li> 1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=348">thyme</a> </li><li> 1/2 teaspoon <a>celery salt</a> </li><li> 2 cups <a>egg noodles</a> </li><li> 2 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=459">water</a> </li></ul> </div> <div class="steps"> <ol><li><span class="recipetext">1.) In your crockpot, pour all three cans of soup and water. </span></li><li><span class="recipetext">2.) Whisk together until smooth. </span></li><li><span class="recipetext">3.) Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper. </span></li><li><span class="recipetext">4.) Cover: cook on low setting for 6-8 hours or high setting for 3-4 hours. </span></li><li><span class="recipetext">5.) After cook time, make sure the crock pot is set on high and add dried egg noodles. </span></li><li><span class="recipetext">6.) Cook on high for 20-30 minutes or until noodles are tender.</span></li></ol> </div> <form name="secret_login" action="/members/login.php" method="post"> <input name="email" value="" type="hidden"> <input name="existing" value="0" type="hidden"> </form> <p style="text-align: center;" class="smpt">© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com</p>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com1tag:blogger.com,1999:blog-4219018451185515781.post-20012832880255654582008-09-13T11:30:00.000-05:002008-09-13T11:34:18.449-05:00Mexican Stuffed Shells<p id="time">I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.<br /> </p><p id="time">50 min | 15 min prep </p> <p id="servings" class="servings"> 12 -18 shells </p> <div class="ingredients"> <ul><li> 12-18 large <a href="http://www.recipezaar.com/library/getentry.zsp?id=273">pasta shells</a>, cooked </li><li> 1 lb <a>ground beef</a> </li><li> 3 tablespoons <a>taco seasoning</a>, I use recipe # 4292 </li><li> 1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=459">water</a> </li><li> 1 <a href="http://www.recipezaar.com/library/getentry.zsp?id=148">onion</a>, chopped </li><li> 1 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=835">salsa</a>, divided </li><li> 1 cup grated <a href="http://www.recipezaar.com/library/getentry.zsp?id=520">cheese</a>, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.) </li><li> 750 ml <a href="http://www.recipezaar.com/library/getentry.zsp?id=153">tomato sauce</a> </li><li> <a href="http://www.recipezaar.com/library/getentry.zsp?id=719">chili powder</a>, to taste </li><li> <a href="http://www.recipezaar.com/library/getentry.zsp?id=363">green onion</a>, for garnish </li></ul> </div> <div class="steps"> <ol><li><span class="recipetext">Brown ground beef and drain.</span></li><li><span class="recipetext">Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.</span></li><li><span class="recipetext">Mix together remaining salsa, tomato sauce,and chili powder.</span></li><li><span class="recipetext">Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.</span></li><li><span class="recipetext">Fill each shell with the ground beef mixture and place in pan.</span></li><li><span class="recipetext">Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.</span></li><li><span class="recipetext">Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).</span></li><li><span class="recipetext">If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.</span></li></ol> </div> <form name="secret_login" action="/members/login.php" method="post"> <input name="email" value="" type="hidden"> <input name="existing" value="0" type="hidden"> </form> <p style="text-align: center;" class="smpt">© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com</p>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-3046514489731648922008-08-29T15:08:00.001-05:002008-08-29T15:09:34.629-05:00Coleslaw<div style="border-top: 1px solid rgb(236, 233, 216); margin: 14px 0pt 4px; padding-top: 8px; font-size: 11pt; letter-spacing: 1px; color: rgb(51, 51, 51); font-family: Arial,Helvetica,sans-serif;">I found this on allrecipes.com. <br /><br /><br />INGREDIENTS:</div> <table style="font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt; color: rgb(51, 51, 51);" width="100%" border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td valign="top" width="50%"> <div style="margin-bottom: 6px; line-height: 15px;">1 (16 ounce) bag coleslaw mix</div> <div style="margin-bottom: 6px; line-height: 15px;">2 tablespoons diced onion</div> <div style="line-height: 15px;">2/3 cup creamy salad dressing </div> <div style="margin-bottom: 6px; line-height: 15px;">(such as Miracle Whip™)</div> <div style="margin-bottom: 6px; line-height: 15px;">3 tablespoons vegetable oil</div> </td> <td valign="top" width="50%"> <div style="margin-bottom: 6px; line-height: 15px;">1/2 cup white sugar</div> <div style="margin-bottom: 6px; line-height: 15px;">1 tablespoon white vinegar</div> <div style="margin-bottom: 6px; line-height: 15px;">1/4 teaspoon salt</div> <div style="margin-bottom: 6px; line-height: 15px;">1/2 teaspoon poppy seeds</div> </td> </tr> </tbody></table> <div style="border-top: 1px solid rgb(236, 233, 216); margin: 14px 0pt 4px; padding-top: 8px; font-size: 11pt; letter-spacing: 1px; color: rgb(51, 51, 51); font-family: Arial,Helvetica,sans-serif;">DIRECTIONS:</div> <table style="color: rgb(51, 51, 51);" border="0" cellpadding="0" cellspacing="0"><tbody><tr> <td style="padding-right: 5px; font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt;" valign="top">1.</td> <td style="padding-bottom: 5px; font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt;" valign="top">Combine the coleslaw mix and onion in a large bowl.</td> </tr> <tr> <td style="padding-right: 5px; font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt;" valign="top">2.</td> <td style="padding-bottom: 5px; font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt;" valign="top">Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.</td></tr></tbody></table>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-79356188632999523652008-08-18T18:18:00.000-05:002008-08-18T18:19:57.765-05:00Sloppy Joes<div style="border-top: 1px solid rgb(236, 233, 216); margin: 14px 0pt 4px; padding-top: 8px; font-size: 11pt; letter-spacing: 1px; color: rgb(51, 51, 51); font-family: Arial,Helvetica,sans-serif;">This came from all recipes.com. <br /><br />INGREDIENTS:</div> <table style="font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt; color: rgb(51, 51, 51);" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%"> <div style="margin-bottom: 6px; line-height: 15px;">1/2 pound ground beef</div> <div style="margin-bottom: 6px; line-height: 15px;">1/2 cup ketchup</div> <div style="margin-bottom: 6px; line-height: 15px;">2 tablespoons water</div> <div style="margin-bottom: 6px; line-height: 15px;">1 tablespoon brown sugar</div> <div style="line-height: 15px;">1 teaspoon Worcestershire </div> <div style="margin-bottom: 6px; line-height: 15px;">sauce</div> </td> <td valign="top" width="50%"> <div style="margin-bottom: 6px; line-height: 15px;">1 teaspoon prepared mustard</div> <div style="margin-bottom: 6px; line-height: 15px;">1/4 teaspoon garlic powder</div> <div style="margin-bottom: 6px; line-height: 15px;">1/4 teaspoon onion powder</div> <div style="margin-bottom: 6px; line-height: 15px;">1/4 teaspoon salt</div> <div style="margin-bottom: 6px; line-height: 15px;">2 hamburger buns, split</div> </td> </tr> </tbody></table> <div style="border-top: 1px solid rgb(236, 233, 216); margin: 14px 0pt 4px; padding-top: 8px; font-size: 11pt; letter-spacing: 1px; color: rgb(51, 51, 51); font-family: Arial,Helvetica,sans-serif;">DIRECTIONS:</div> <table style="color: rgb(51, 51, 51);" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td style="padding-right: 5px; font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt;" valign="top">1.</td> <td style="padding-bottom: 5px; font-family: Arial,Helvetica,sans-serif; font-size: 10.5pt;" valign="top">In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.</td></tr></tbody></table>Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com0tag:blogger.com,1999:blog-4219018451185515781.post-44087973120138567132008-08-18T16:53:00.000-05:002008-10-04T18:24:56.408-05:00Chicken Pockets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdUg7S05ILV_vdS6lA-wRRyxisg1LY2xbFs43vVj0BVFZmkRXvwLoUdk-qiGFxu2GSB-nEp_AO3KT61gJHj6udC-mHJEfpLkeAfrD8e9adT_irxN_kVRNusNigZ2-FuSu3eb9zOKAsNY/s1600-h/100_5500.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdUg7S05ILV_vdS6lA-wRRyxisg1LY2xbFs43vVj0BVFZmkRXvwLoUdk-qiGFxu2GSB-nEp_AO3KT61gJHj6udC-mHJEfpLkeAfrD8e9adT_irxN_kVRNusNigZ2-FuSu3eb9zOKAsNY/s320/100_5500.JPG" alt="" id="BLOGGER_PHOTO_ID_5253443513577106610" border="0" /></a><br />I don't have a "recipe" for this....it was something my neighbor, Jill told me about and I tried it!! Love it. One of those great recipes when you forget to make dinner!! Haha!!<br /><br /><br /><br />1 package crescent rolls<br />1 large can chunked chicken<br />1 (8oz) package cream cheese<br />1/2 teaspoon parsley<br />1/2 teaspoon minced onion<br />1/2 teaspoon minced garlic<br /><br />Preheat oven to 375 degrees. Spread the crescent rolls out and break into 4 rectangles (2 crescent rolls each). Soften cream cheese (I use a hand blender) and add the chicken and spices (you could use any seasoning you prefer). Put the cream cheese mixture into each crescent roll and pull the crescent roll up around the sides to form a pocket. Bake for 12 minutes or until golden brown.<br /><br />Yummy!!Coreyhttp://www.blogger.com/profile/08927004133553080762noreply@blogger.com1