tag:blogger.com,1999:blog-15435295399579047992024-03-13T00:56:26.005-05:00Sunflower SoonerA Kansas girl living life in Oklahoma.Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1543529539957904799.post-23420740334251809382012-05-19T15:37:00.000-05:002012-05-19T15:37:03.078-05:00Kitchen Adventures 20.3When I first purchased my slow cooker several years ago, I wasn't quite sure what to do with it. I grew up with my mom making dinner for the entire family in her slow cooker. I was just cooking for myself, so I wasn't quite sure where to start when looking for recipes that didn't feed an army. One year for Christmas my mom got me a little checkout stand cookbook full of great slow cooker recipes. The first one I tried was this recipe, which I still go back to for a quick and easy dinner.<br />
<br />
A note about this one: make sure you watch it. Try to select chicken breasts that are of similar size and thickness so cooking is even. This last time they ended up pretty crunchy and dry because I was not paying close enough attention. When it smells done, it's done! Usually I pair this with some kind of green veggie, either a salad, green beans, or peas.<br />
<br />
This came from <em>PreventionGuide Slow Cooker Recipe Book</em>.<br />
<br />
<strong>Breaded Dijon Chicken Breasts</strong><br />
<br />
Ingredients:<br />
<br />
1 c. dried bread crumbs<br />
1/2 tsp. herbes de Provence (I just use Italian seasoned bread crumbs or threw in Italian seasoning)<br />
1/2 tsp. paprika<br />
4 boneless, skinless chicken breasts (1 1/2 lb. total)<br />
1/4 c. Dijon mustard<br />
1 T. olive oil<br />
1/4 c. chicken broth<br />
<br />
Directions:<br />
<br />
1. Combine the bread crumbs, herbs, and paprika in a shallow bowl.<br />
2. On wax paper, cover each chicken breast with mustard and then dip into the bread crumbs mixture, covering completely. Shake off excess crumbs.<br />
3. Coat the slow cooker with nonstick cooking spray and place the chicken in a single layer over the bottom of the slow cooker. Drizzle with oil and add the chicken broth.<br />
4. Cover and cook on low 6 to 8 hours. (I usually cook this on high 2 to 4 hours.)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET9MELG8JMo2kqHXDWf611m87qF969NHm8DfeZuLS2Mp-esNLofK_XudEOP8hvJD3PcII9isb_yCBLC5mJS7fJdsF5zPvphttT2ZvqgEjaKJlrXE55oaz980E2Fxp5IbP1CzdnlDq9o8/s1600/CIMG4563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET9MELG8JMo2kqHXDWf611m87qF969NHm8DfeZuLS2Mp-esNLofK_XudEOP8hvJD3PcII9isb_yCBLC5mJS7fJdsF5zPvphttT2ZvqgEjaKJlrXE55oaz980E2Fxp5IbP1CzdnlDq9o8/s320/CIMG4563.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-57513555745302481532012-05-19T15:11:00.000-05:002012-05-19T15:11:26.739-05:00Kitchen Adventures 20.2During the winter months, I try to use my slow cooker on a fairly regular basis. I guess I should really use it more during the summer to cut down on heating from the oven; I'll have to try that this summer! I am fortunate to have a great slow cooker and many cookbooks to choose from when trying to decide what to make each week. It's always interesting to find a recipe that would not normally be made in a slow cooker and try it this way. That's what this recipe is all about.<br />
<br />
Chicken and dumplings just sounds like something a grandmother would make, right? The name alone conjures up images of home cooking and love in every bite. Well, I don't know that these had love in every bite, but it was interesting to make this in a slow cooker! I was wary to try it since my boyfriend had already vetoed dumplings (texture thing) but I tried it anyway. He said it was ok, which to me meant it was a success. <br />
<br />
This recipe came from <em>3 Books in 1 Rival Crock-Pot</em>, specifically the <em>Winning Slow Cooker Recipes</em> section. <br />
<br />
<strong>Like Grandma's Chicken 'N Dumplings</strong><br />
<br />
Ingredients:<br />
<br />
2 c. cooked chicken<br />
1 10.75-oz. can cream of mushroom soup<br />
1 10.75 oz. can cream of chicken soup<br />
2 soup cans water<br />
4 tsp. all-purpose flour<br />
2 tsp. chicken bouillon granules<br />
1/2 tsp. black pepper<br />
1 can refrigerated buttermilk biscuits (8 count)<br />
<br />
Directions:<br />
<br />
Combine all ingredients except biscuits in slow cooker. Cut biscuits into quarters and gently stir into mixture. Cover and cook on low 4 to 6 hours.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50L5u-Ts6CxRv4NFMyDmcCGTR1LKugjKm4EWmQA5vg89Bas7hrLv3-BcwPx2mtrMYWdfsdvi1hv4E29KBVihEPuuRDL-3e6sZz-QZox-fbGEh1Xy-3JuAzg3Ov4KQ7AGe509t5lUZeKY/s1600/CIMG4559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50L5u-Ts6CxRv4NFMyDmcCGTR1LKugjKm4EWmQA5vg89Bas7hrLv3-BcwPx2mtrMYWdfsdvi1hv4E29KBVihEPuuRDL-3e6sZz-QZox-fbGEh1Xy-3JuAzg3Ov4KQ7AGe509t5lUZeKY/s320/CIMG4559.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-53827884459286410572012-05-19T14:41:00.000-05:002012-05-19T14:41:30.704-05:00Kitchen Adventures 20.1Wow, I knew it had been awhile since I posted, but almost five months is longer than I thought! Life did get busy the first part of this year, with writing an article (set to be published this summer!) and life in general. All is going well, and after several inquiries regarding this blog, I'm back at it. Hopefully I will be better at consistency, but I've said that before!<br />
<br />
Five months of cooking is a lot to cover, but as I look back through my cooking efforts for the first part of 2012, I don't actually have that many new recipes to share. I made several dishes I have already sharedh ere, and quite frankly I have forgotten some of the things I made! The really good ones, though, are fresh in my memory. <br />
<br />
This first recipe is a dish I made back in January. During the colder months, this was perfect. Now, with the temperatures in the high 80s, not so much. Still, it was delicious and I highly recommend it.<br />
<br />
This recipe came from <em>Every Day with Rachael Ray</em>. <br />
<br />
<strong>Cheeseburger Meatloaf and Mashed Potatoes</strong><br />
<br />
Ingredients:<br />
<br />
2 T. olive oil, plus more for greasing<br />
1 red onion, finely chopped<br />
2/3 c. ketchup<br />
2/3 c. bread crumbs<br />
2 large eggs<br />
1/2 c. bread-and-butter pickle chips, chopped (I omitted this)<br />
1-1/2 lbs. ground beef<br />
8 oz. cheddar cheese, cut into 1/2-inch cubes<br />
2 lbs. new red potatoes<br />
3/4 c. heavy cream<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 400 degrees and lightly oil a rimmed baking sheet. In a medium skillet, heat 2 T. olive oil over medium heat, then add the onion and cook, stirring, until lightly softened, about 3 minutes.<br />
2. Combine the ketchup, bread crumbs, eggs, and pickles in a large bowl; mix in the onions. Crumble in the beef, add the cheese, and stir together. Transfer to the prepared baking sheet and mold into a 4" x 12" loaf. Bake until a meat thermometer reaches 160 degrees, about 35 minutes.<br />
3. Meanwhile, halve the potatoes and place them in a large pot with enough water to cover the potatoes by an inch. Bring this to a boil, then lower the heat and simmer for 10 to 15 minutes or until tender. Drain the water and return the potatoes to the pot, mashing them with the heavy cream. I also seasoned the potatoes with salt and freshly ground black pepper.<br />
4. Let the meatloaf rest for 5 minutes before serving with the mashed potatoes.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qXlPPbFBOhsjhGkkYHUmGvdgHgRcXbUE02NfPOvt5gVEJfBgMCCMZUkICAy7ML7dZ32GST4ecz6PHeZ_cNZsjNZJCvIBscn-tXtWg7ACBVGSghqZYLFBKxJVtR1faziTMI_jZpjell4/s1600/CIMG4555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qXlPPbFBOhsjhGkkYHUmGvdgHgRcXbUE02NfPOvt5gVEJfBgMCCMZUkICAy7ML7dZ32GST4ecz6PHeZ_cNZsjNZJCvIBscn-tXtWg7ACBVGSghqZYLFBKxJVtR1faziTMI_jZpjell4/s320/CIMG4555.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-90068696530102408592011-12-30T14:48:00.000-06:002011-12-30T14:48:25.775-06:00Kitchen Adventures 19.3When Christmastime rolls around, it usually signals baking time. I have 22 co-workers that I want to give gifts to, but that's a lot of presents to buy! So, I usually end up making goodies for everyone. This year I made this recipe, a sugar cookie recipe form my mom, and the <a href="http://sunflowersooner.blogspot.com/2010/12/kitchen-adventures-74.html" target="_blank">chocolate gooey butter cookies</a>.<br />
<br />
These cookies gave me quite a bit of trouble, honestly, but they were worth it. I think I rolled the dough too thin at first, which led to sheets of burnt, crispy cookies. They were delicious dipped in hot chocolate, though. :) After about three pans I finally got the cooking time figured out. Fortunately, this makes quite a few cookies so I had enough for everyone even with all the burnt efforts. So, keep that in mind--don't roll the dough too thin!<br />
<br />
These are a nice variation on a traditional sugar cookie. These are especially good for anyone that really likes cinnamon. <br />
<br />
This recipe came from <em>Taste of Home Christmas Cookies & Candies</em>, a little cookbook you would get at the grocery story checkout stand. It has some great recipes in it!<br />
<br />
<strong>Cinnamon Stars</strong><br />
<br />
Ingredients:<br />
<br />
1 c. butter, softened (2 sticks)<br />
2 c. sugar<br />
2 eggs<br />
2 3/4 c. flour<br />
1/3 c. ground cinnamon<br />
<br />
Directions:<br />
<br />
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Combine the flour and cinnamon in a separate bowl, then gradually add this to the creamed mixture. Cover and refrigerate for 1 hour or until the dough is easy to handle.<br />
On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut with a 2 1/2-inch star cookie cutter dipped in sugar. Place 1 inch apart on an ungreased baking sheet. Sprinkle sugar on cookies.<br />
Bake at 350 for 7-10 minutes, adding time if needed, just until edges are firm and bottom of cookies is lightly browned. Cool on wire racks.<br />
Yields 5 dozen cookies.Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com1tag:blogger.com,1999:blog-1543529539957904799.post-20707136627568048182011-12-30T14:30:00.000-06:002011-12-30T14:30:19.082-06:00Kitchen Adventures 19.2Every day I get delicious recipes sent to my inbox. I usually print out the ones I want to try and add them to my collection. Occasionally, if something looks REALLY good, I will tell my student employees about it to gauge their reaction and see if it is something they would want for a birthday party or other event.<br />
<br />
I printed off this recipe back in March. I told one of my students about it and said I would make it sometime. The months drifted by and still I did not make this. Finally, it came time for our December birthday/Christmas/going away party and this seemed like just the right dish for such a large occasion. It was also my birthday and this student's birthday month, so I thought it would be fitting.<br />
<br />
This recipe is so delicious it's ridiculous. I unfortunately only got a couple pieces as I left for the rest of the week, but I have a feeling they did not last very long. They are very rich, so tiny pieces are plenty.<br />
<br />
This recipe came from <a href="http://sweetpeaskitchen.com/" target="_blank">Sweet Pea's Kitchen</a>.<br />
<br />
<strong>Peanut Butter Truffle Brownies</strong><br />
<br />
Ingredients:<br />
<br />
<em>For the brownies:</em><br />
1 c. butter (2 sticks)<br />
2 c. sugar<br />
3 eggs<br />
3 tsp. vanilla<br />
2/3 c. cocoa powder<br />
1 c. all-purpose flour<br />
1/2 tsp. salt<br />
1/2 tsp. baking powder<br />
<em>For the peanut butter filling:</em><br />
1/2 c. butter, softened (1 stick)<br />
1/2 c. creamy peanut butter<br />
2 c. powdered sugar<br />
2/3 tsp. milk<br />
<em>For the ganache topping:</em><br />
1/4 c. creamy peanut butter<br />
2 c. semisweet chocolate chips<br />
1/4 c. butter (half a stick)<br />
2 T heavy whipping cream<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 350 degrees. Butter the bottom and sides of a 9x13 metal pan (I used Pyrex and it was fine). Put a long piece of parchment paper in to bottom of the pan, draping the ends. (I did hot do this and they came out fine.). Butter the parchment.<br />
2. In a medium (I used a large) saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in the eggs and vanilla until combined. Mix in the cocoa, baking powder and salt. Add the flour and stir until just combined and no streaks of dry ingredients remain. Pour this into the prepared pan and spread into an even layer. Bake for about 25-30 minutes. Let cool completely in pan on a cooling rack.<br />
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.<br />
4. While the filling is setting, make the ganache. Melt and combine the ingredients in a double boiler or in a microwave safe bowl. Pour the ganache over the top and spread it gently. Return to the fridge to set.<br />
<br />
Unfortunately I failed to take a picture of this. Picture brownies with peanut butter fudge and chocolate ganache on top. It's delicious!Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-67280504000589416702011-12-30T14:04:00.000-06:002011-12-30T14:04:14.845-06:00Kitchen Adventures 19.1For the amount of baking I do, you would think that I make cakes from scratch all the time. However, you would be incorrect. If I need to make a cake for someone I normally just go get a box mix and whip that up. It's hard to beat those cakes, honestly. There are special occasions, though, where I do go above and beyond and make a cake from scratch.<br />
<br />
My boyfriend requested cupcakes for his birthday, half white cake and half chocolate. After I made them he realized that he actually wanted yellow cake cupcakes, but he got white ones so he dealt with it. I used a white cake recipe and a chocolate cake recipe and made them into cupcakes. I then used chocolate store-bought frosting for the white cupcakes and vanilla store-bought frosting for the chocolate cupcakes. I ended up with far more white cupcakes than chocolate cupcakes. I should have divided the batter more with the chocolate cupcakes but I was lazy and wanted to fit them all in one pan. Splitting it up would have been a better idea, but they were still good. I divided the white batter more than I needed to so those cupcakes were tinier than they should have been, but oh well. They were all still delicious.<br />
<br />
The white cake recipe came from <em>Better Homes and Gardens New Cook Book, 14th edition</em>. The chocolate cake recipe came form <em>Every Day with Rachael Ray</em>. <br />
<br />
<strong>White Cake</strong><br />
<br />
Ingredients:<br />
<br />
4 egg whites<br />
2 c. all-purpose flour<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1/2 c. butter or shortening, softened (1 stick)<br />
1 3/4 c. sugar<br />
1 tsp. vanilla<br />
1 1/3 c. buttermilk or sour milk<br />
<br />
Directions:<br />
<br />
1. Allow egg white to stand at room temperature for 30 minutes. Meanwhile, prepare the cake pans of your choosing: 2 9" or 8" rounds, one 9x13" rectangle, or cupcakes. Set the pan(s) aside . In a medium bowl, stir together flour, baking powder, baking soda, and salt, then set aside.<br />
2. Preheat oven to 350 degrees. In a large mixing bowl, beat batter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition, just until combined. Pour into prepared pan(s).<br />
3. Bake 9" rounds for 20 to 25 minutes, 8" rounds 25 to 30 minutes, 9x13" pan for 30 to 35 minutes, and about 15 minutes for cupcakes. Check the cupcakes and add time as needed. A wooden toothpick inserted in the center should come out clean. If using cake pans, cool in pans for 10 minutes, then remove from pans and cool thoroughly on wire rack.The 9x13" pan can be cooled completely in the pan on the rack<br />
<br />
<br />
<strong>Chocolate Cake</strong><br />
<br />
Ingredients:<br />
<br />
1 c. flour<br />
1 c. plus 2 T sugar<br />
7 T. unsweetened cocoa powder<br />
1/4 tsp. salt<br />
1/2 tsp. baking soda<br />
2 large eggs<br />
1/2 c. milk<br />
1 stick unsalted butter melted<br />
1/2 tsp. vanilla extract<br />
Confectioners' sugar for dusting<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan (or prepare cupcake pans). <br />
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center and add the eggs and milk and whisk gently to make a thick batter. Whisk vigorously 30 to 40 strokes.. Whisk in the melted butter and vanilla just until smooth. Scrape into the prepared pan(s).<br />
3. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes for the cake and about 20 minutes for the cupcakes. Let cool on a rack for 10 minutes, then invert the cake pan onto the rack. Remove the cake from the pan and invert again. Let cool completely. Dust with the confectioners' sugar to serve.Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-81534210787048280672011-12-30T12:31:00.000-06:002011-12-30T12:31:01.671-06:00Kitchen Adventures 18.2I love cheesecake. Plain cheesecake, flavored cheesecake, cheesecake with toppings--it's all good. I'm always looking for good cheesecake recipes, too. Some call for a water bath, others you just pop into the oven as is. Usually I try to go for the ones that do no require the water bath as I do not have a roaster pan big enough to hold my springform pan. However, I now have a roaster pan (thanks Mom and Dad!) so I might be doing the water bath path more. Regardless, the cheesecake always turns out delicious.<br />
<br />
This cheesecake was a hit at our monthly birthday party as well as at a family Christmas. It even went over well with people who do not like pumpkin, which is always a testament to the cheesecake. Both times I made this I did not do a water bath as the below directions will indicate. I instead usde the baking directions for another pumpkin cheesecake recipe. I did not make that other recipe because I did not have all the ingredients and I had all the ingredients for this one. So, you don't have to do the water bath to still have this cheesecake turn out wonderfully. <br />
<br />
Oddly enough, the hardest part of making this cheesecake was finding gingersnaps for the crust. I could not find them at Walmart so ended up getting them at my local grocery store while home in Kansas. Then, a couple weeks later, I saw gingersnaps on an end cap at Walmart. Sigh. Oh well, I got the crust made and it was delicious. I also did not have a food processor so the first time I made this I crushed the gingersnaps in a gallon resealable plastic bag with a rolling pin and the second time I used a nut chopper and just chopped four or five cookies at a time. It takes longer, but it works out. I then combined the cookies with the butter in a separate bowl and mixed it up.<br />
<br />
The swirl on this turned out much better the second time. I don't know if it was how I drug the knife through the top or where I dolloped the plain cheesecake mix, but regardless it tasted delicious both times.<br />
<br />
If you're afraid of making a cheesecake, there's nothing to fear. Just follow the directions and you will be fine. <br />
<br />
This recipe came from <em>Every Day with Rachael Ray</em>.<br />
<br />
<strong>Pumpkin Swirl Cheesecake</strong><br />
<br />
Ingredients:<br />
<br />
Cooking spray<br />
25 gingersnap cookies<br />
1 3/4 c. sugar<br />
4 T. unsalted butter, melted and cooled<br />
Three 8-oz. packages cream cheese, cut into chunks and softened<br />
5 large eggs, at room temperature<br />
One 15-oz. can pumpkin puree<br />
1 tsp. vanilla extract<br />
1 T. pumpkin pie spice<br />
1/2 tsp. salt<br />
Boiling water (if doing the water bath)<br />
<br />
Directions:<br />
<br />
1. Position a rack in the lower third of the oven and preheat to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray (very lightly). Using a food processor (or whatever you can), grind the cookies with 1/4 cup sugar. (I ground/crushed the cookies and then combined them with the sugar.) Add the butter and pulse to combine. (Or stir with a fork.) Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a flat-bottomed cup for even, light pressure. Bake until firm, 3 minutes. (Only do this if you are doing the water bath.) Transfer to a rack to cool or set aside if not baked.<br />
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin pie spice and salt to the rest of the mixture and beat until combined, about 2 minutes.<br />
3. Set the springform pan with the cooled crust on a double layer of extra long and wide heavy duty aluminum foil and wrap the foil tightly around the bottom and sides of the pan, making sure there are no cracks or creases where water could enter the pan. Set this in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and swirl together using the tip of a knife. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 1/4 hours or 75 minutes. ***If you are not doing the water bath, fill the prepared crust with the filling and then dollop the reserved cream cheese mixture onto the top and swirl with the tip of a knife. Place the pan onto the oven rack and bake for about an hour, checking when nearing the hour to ensure the top is not too browned. <br />
4. Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap and refrigerate overnight. ***If you did not do the water bath, simply remove the pan from the oven and place on a wire rack to cool. I let it cool about 3 hours total. I ran a knife around the edge about the 2 1/2 hour mark, just to make sure the cheesecake did not get stuck to the pan but it was still fairly set by that point. Wrap the pan in plastic wrap and refrigerate it overnight.<br />
5. Remove the springform<br />
<br />
Cheesecakes do take quite a bit of time, but they are well worth the effort. See the image below for the lovely decadence that is a pumpkin swirl cheesecake. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ySFYvBk1Gm0/Tv3-uKpqmmI/AAAAAAAABKc/Tg6hZz_lLp8/s1600/CIMG4550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ySFYvBk1Gm0/Tv3-uKpqmmI/AAAAAAAABKc/Tg6hZz_lLp8/s320/CIMG4550.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com1tag:blogger.com,1999:blog-1543529539957904799.post-10848459093047565112011-12-30T11:29:00.000-06:002011-12-30T11:29:55.267-06:00Kitchen Adventures 18.1When someone says "cheeseburger," most people think of fast food, burger joints or clogged arteries. I personally think of something delicious as I am a burger fan, but sometimes I want the taste of a cheeseburger without the grease or going out to eat. So, when I found this recipe I decided I needed to try it out.<br />
<br />
This recipe takes a different spin on a cheeseburger. First, it is made in a slow cooker. Next, it is in casserole form. I have never heard of a cheeseburger casserole, but it sounded like something I would like. It actually ended up being more like a cheese meatloaf, but it was delicious. Even if you are not a meatloaf fan, you really should try this one out.<br />
<br />
I have made this a couple times over the last few months and I learned a valuable lesson the second time I made this. When it says to use extra-lean ground beef, do it. Since you're not grilling or cooking these in a skillet, there is no place for the fat to go. The extra-lean beef is perfect and you end up with very little fat.<br />
<br />
This recipe came from one of those little cookbooks you see at the checkout stand at your grocery store. There are some really good recipes in those little books! This one in particular is from <em>Prevention Guide Slow Cooker Recipe Book</em>.<br />
<br />
<strong>Cheddar Burger Casserole</strong><br />
<br />
Ingredients:<br />
<br />
2 lb. extra-lean ground beef<br />
1/2 c. seasoned dried bread crumbs<br />
1/4 c. chopped onion<br />
1 T. Worcestershire sauce<br />
1/2 c. ketchup<br />
1 c. grated Cheddar cheese<br />
<br />
Directions:<br />
<br />
1. Coat the slow cooker with nonstick cooking spray or use a cooker liner. In a medium bowl, mix the beef, bread crumbs, onion and Worcestershire sauce. Spoon into cooker and spread the top evenly with ketchup.<br />
2. Cover and cook on low for 3 hours or high for 1 1/2 hours.<br />
3. Evenly sprinkle the top with cheese, then cover and cook for 30 more minutes if cooking on low, 15 if cooking on high, or until the cheese melts.<br />
Serves 6<br />
<br />
I typically serve this with some Steamers veggies or other vegetables like peas or green beans. It's quite delicious!Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-73941059658376402852011-12-29T17:05:00.000-06:002011-12-29T17:05:17.629-06:00Kitchen Adventures 17.3Deliciously decadent desserts are some of my favorite things to make. I usually make these for work birthday parties, but I think I need to start making them for myself. Most of the time I only get one or two pieces of what I make before it's all gone! For once, though, this didn't happen. For some reason everyone forgot about this dessert in the fridge and eventually I had to take it home and eat it all myself. Let me tell you, I was happy to make that sacrifice. :) I even shared this recipe with my mom so she could make them for my brother's senior percussion recital and they were a hit there. I'm feeling the need to make them again once all the Christmas goodies are gone. <br />
<br />
This dessert does take a little time to make, but it's not overwhelming. You basically end up making two different kinds of fudge and then making a crumbly layer at the bottom. Deliciousness. You do just need little pieces because it is quite rich. My mom ended up sticking pieces together with a toothpick in order to hold them together as the bottom layer does tend to crumble off. It generally holds together, though.<br />
<br />
This recipe came from <em>Every Day with Rachael Ray</em>. <br />
<br />
<strong>Chocolate Peanut Butter Fudge Crunch</strong><br />
<br />
Ingredients:<br />
<br />
6 oz. semisweet chocolate, chopped<br />
2 sticks plus 1 T. unsalted butter<br />
One 16 oz. jar creamy peanut butter<br />
2 c. crispy rice cereal<br />
1/4 tsp. salt<br />
3 c. confectioners' (powdered) sugar<br />
<br />
Directions:<br />
<br />
1. Line an 8-inch square baking dish with parchment paper or waxed paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over the heat. I chopped the chocolate as needed in order to ensure it was just half of it. Remove from the heat once melted and stir in 1 cup peanut butter and 2 cups rice cereal. Spread the mixture evenly in the prepared pan and refrigerate until set, about 15 minutes. Wash out the saucepan.<br />
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confecitoners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top that with the remaining 1 cup cereal.<br />
3. In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly over the cereal-topped peanut butter layer and refrigerate until set, about 45 minutes.<br />
<br />
I again do not have a picture, but imagine a layer of chocolate-peanut butter fudge on top of a layer of peanut butter fudge on top of a layer of chocolate crisp rice and you have deliciousness.Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com1tag:blogger.com,1999:blog-1543529539957904799.post-2950230645167193302011-12-29T16:28:00.000-06:002011-12-29T16:28:07.684-06:00Kitchen Adventures 17.2Branching out and trying something completely different can be intimidating. When it comes to my food, I tend to stick with the usual, or at least around the usual. I dread the thought of making something that I would hate, wasting the money and time I spent making the dish. Every now and then, though, just the right thing comes along to push me outside my normal comfort cooking zone.<br />
<br />
This recipe is not extremely outside my zone, but it is a little different. I have not had dumplings very often, but I do know that I like them. My boyfriend, however, does not. Most weeks I make dinner during the week and he pays for or makes food on the weekends. It usually ends up balancing out. When I told him this involved dumplings he was not terribly excited about it, but we went on the quest for gnocchi at the store. However, we came up unsuccessful. We looked in the refrigerated section and frozen section to no avail. Later I found out they are probably on the pasta row, but at the time we did not think of that. So, we avoided the dumplings and instead used tortellini. It ended up being a good substitute, but I would still like to try this with the gnocchi.<br />
<br />
I discovered that this dish definitely takes some time. I decided that I needed to switch the steps in the directions, at least for what I did. The changes are below. Hopefully it makes sense when going through it.<br />
<br />
This recipe came from <em>Every Day with Rachael Ray</em>.<br />
<br />
<strong>Creamed Chicken with Gnocchi Dumplings (or Tortellini)</strong><br />
<br />
Ingredients:<br />
<br />
One 1lb. package potato gnocchi (or tortellini)<br />
4 T. butter<br />
1 onion, finely chopped<br />
1 red bell pepper, chopped<br />
12 oz. boneless skinless chicken breasts, cut into thin strips<br />
Salt and pepper<br />
2 T. flour<br />
1 c. half-and-half<br />
1 c. chicken broth<br />
2 scallions, chopped<br />
<br />
Directions:<br />
<br />
1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened.<br />
2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring continuously, until just cooked through, about 5 minutes. Season with salt and pepper.<br />
3. Right before adding the chicken to the onion and pepper combination, prepare the gnocchi or tortellini according to the package directions. Make sure the water is boiling well before you add the gnocchi or tortellini. Drain when done and set aside.<br />
4. When the sauce is thickened, stir into the chicken mixture and then add the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-83779628994372214192011-12-29T15:21:00.000-06:002011-12-29T15:21:45.308-06:00Kitchen Adventures 17.1Hearty soups always sound delicious when the weather starts to cool and the leaves start to fall. The sun starts setting earlier and the nighttime chill sets in right at dinnertime. Delicious soup that warms your stomach just sounds delightful at this time of year. <br />
<br />
Several of my cookbooks have good soup recipes, and I definitely need to make more soup, stew and stoup. I have an immersion blender now thanks to my parents, so I see more soups in my future. :) Many soups do not need an immersion blender, though, and those are the ones I typically make. <br />
<br />
This particular recipe comes from the handy triple T youth group cookbook. The recipe was contributed by a friend's mother, and it is quite delicious. I did learn that it does awhile to make this, especially getting the soup to thicken. I think I was trying to make it thicker than it is supposed to be. I had it simmering down for at least 30 minutes, when I probably could have stopped at 15, but so it goes. You be the judge on what works best for you. This is definitely one I will make again.<br />
<br />
<strong>Cheeseburger Soup</strong><br />
<br />
Ingredients:<br />
<br />
2 lbs. hamburger<br />
1 onion, chopped<br />
3 cans chicken broth<br />
3 potatoes, sliced<br />
1 lb. Velveeta cheese<br />
1 quart (4 cups) milk<br />
2 T. flour<br />
Salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Brown the hamburger and onion in a skillet. Boil the potatoes and drain them. Make a thickening mixture of the flour and 1 1/2 cups milk shaken up. In a large stock pot, place the hamburger onion mixture, potatoes, broth, cheese, and the thickening mixture. Heat this until the cheese melts. Turn off the heat once the cheese melts and add in the remaining milk. Salt and pepper to taste. Stir to thicken until desired consistency.Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-74647756244385805502011-12-29T14:57:00.000-06:002011-12-29T14:57:05.544-06:00Kitchen Adventures 16.3The monthly birthday party at work is something everyone in the office anticipates. I try to make something that the honorees like since it is their day. We have quite a few ladies on our staff, so it should come as no surprise that chocolate desserts frequently make the menu. They all have their favorites and I make the special ones again and again on request. Baking is how I show people I care about them, so this is my special way of saying "thank you" to all my co-workers and students for their hard work.<br />
<br />
One of the all-time favorites is the <a href="http://sunflowersooner.blogspot.com/2010/12/kitchen-adventures-74.html" target="_blank">chocolate gooey butter cookie recipe</a>. They all get excited when they see these cookies. I like making these because I can easily make them gluten-free for those in our office that need that. This cookie recipe is based off of a cake recipe, though, which not many of them knew. Both of these come from <a href="http://www.foodnetwork.com/paula-deen/index.html" target="_blank">Paula Deen</a> at the Food Network. That should have been obvious from the "gooey butter" title. :)<br />
<br />
This cake is as delicious as the title would suggest. This can also be easily converted into a gluten-free dessert, just like the cookies. You can't even tell the difference between the two, so I just always make it gluten-free so that I know everyone at work can have some.<br />
<br />
<strong>Double Chocolate Gooey Butter Cake</strong><br />
<br />
Ingredients:<br />
<br />
2 sticks butter, melted<br />
1 package chocolate cake mix (or gluten-free chocolate or devil's food cake mix)<br />
1 egg, plus 2 eggs<br />
1 8 oz. package cream cheese, softened<br />
3 to 4 T cocoa powder<br />
1 16 oz. box (2 c.) powdered sugar<br />
1 tsp. vanilla extract<br />
1 c. chopped nuts (I omitted this)<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees.<br />
Lightly grease a 9"x13" baking pan. In a large bowl, combine the cake mix, 1 egg and one stick melted butter. Stir until well blended. Pat mixture into pan and set aside. This will be thick and crumbly, but that's how it's supposed to be. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the mixer speed and add the powdered sugar. Continue beating until the ingredients are well mixed. Slowly add the remaining 1 stick melted butter and the vanilla, continuing to beat the mixture until smooth. If using nuts, stir them in with a rubber spatula. Spread the filling over the cake mixture in the pan.<br />
Bake for 40 to 45 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished. Let the cake partially cool on a wire rack before cutting into pieces.<br />
<br />
I unfortunately do not have an image for this cake, but picture a deliciously decadent chocolate cake and you've got it. :)Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-31964501128661743322011-12-29T14:22:00.000-06:002011-12-29T14:22:02.119-06:00Kitchen Adventures 16.2As fall approaches, I tend to turn to my crock pot. I really should use it during the summer when it's so ridiculously hot and turning the oven on just sounds like a terrible idea, but that's a change for next year. I have a couple crock pot cookbooks and though there is some overlap between them all, each has its perks. <br />
<br />
I usually stick to the same thing from each cookbook, but this time I decided to try something different. It was pretty good, but by the third day I was tired of it. Keep that in mind when checking this one out; it might be better for a family of three or more.<br />
<br />
This recipe came from Rival Crock-Pot 3 Books in 1 cookbook that was published in 2007. There are a couple different versions and when I checked Google Books and Amazon all the copies were pretty expensive, so if you want a copy you'll either have to pay some big bucks, check the local bookstores/estate sales/ garage sales or your library.<br />
<br />
<strong>Campbell's Nacho Chicken and Rice Wraps</strong><br />
<br />
Ingredients:<br />
<br />
2 cans Campbell's cheddar cheese soup<br />
1 c. water<br />
2 c. Pace chunky salsa or picante sauce<br />
1 1/4 c. uncooked regular long-grain white rice<br />
2 lbs. boneless skinless chicken breasts<br />
10 flour tortillas (10 in. diameter)<br />
<br />
Directions:<br />
<br />
1. Spray the slow cooker with cooking spray or use a crock liner. Mix soup, water, salsa, rice and chicken in the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.<br />
2. Spoon about 1 cup rice mixture down the center of a tortilla. Fold the ends up and roll the tortilla around the filling.<br />
<br />
Unfortunately I do not have an image of this dish. Picture a chicken and rice burrito and you've got it. :)Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-6102922311612272082011-12-29T13:18:00.001-06:002011-12-29T13:20:19.147-06:00Kitchen Adventures 16.1Chicken and rice is a common combination. I know I've posted several recipes involving these ingredients as the main components. Still, I always look for different ways to use these ingredients together. They are things I always have on hand, so to me it makes sense to find recipes that use these items.<br />
<br />
This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of <em>Every Day with Rachael Ray</em>. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.<br />
<br />
<strong>Cheese Chicken & Rice Casserole</strong><br />
<br />
Ingredients:<br />
<br />
1 can cream of chicken soup<br />
1 1/3 c. water<br />
3/4 c. uncooked regular long-grain white rice<br />
1/2 tsp. onion powder<br />
1/4 tsp. ground black pepper<br />
2 c. frozen mixed vegetables<br />
4 boneless skinless chicken breasts<br />
1/2 c. shredded Cheddar cheese<br />
<br />
Directions:<br />
<br />
1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.<br />
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.<br />
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_8zjc4WBixQ/Tvy89Sq9q0I/AAAAAAAABKE/Ao8XlrC7rXc/s1600/CIMG4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_8zjc4WBixQ/Tvy89Sq9q0I/AAAAAAAABKE/Ao8XlrC7rXc/s320/CIMG4375.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-893122132568593002011-12-29T12:36:00.000-06:002011-12-29T12:36:10.673-06:00Kitchen Adventures 15.2Every few months or so I like to go through my cookbooks and recipes to select some recipes to try over the next couple months. Sometimes I faithfully follow this list, while other times I get a moment of inspiration (or am limited by what's in my cupboards) and make up something different. <br />
<br />
This recipe is one I randomly selected while deviating from my list. I had hamburger that needed to be used and was looking through my beef recipes. This looked good, so I thought I'd give it a try. It is definitely a different take on a pot pie, that's for sure! In the middle of making these, which did take awhile and an extra set of hands, I realized I was making biscuits from scratch. Again, I don't read recipes close enough sometimes to realize what exactly I'm doing. To cut out the biscuits I used a jar because I had no cookie cutters at that time. Now, of course, I have plenty, but that's why I keep random things around; you never know when something can be used a different way.<br />
<br />
For me, this was pretty strong on the tomatoes, but I am not a big tomato person. The biscuits were delicious, though.<br />
<br />
This recipe is from <em>Every Day with Rachael Ray</em>.<br />
<br />
<strong>Beef and Cheddar Potpie</strong><br />
<br />
Ingredients:<br />
<br />
6 T. butter, chilled<br />
1 small onion, chipped<br />
1 1/2 lb. ground beef<br />
One 28 oz. can diced tomatoes, drained<br />
1 c. beef broth<br />
Salt and pepper<br />
1 1/2 c. flour<br />
2 tsp. baking powder<br />
2 c. shredded sharp cheddar cheese (8 oz.)<br />
1/2 c. milk<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 375 degrees. Great an 8"x12" banking dish and set aside. In a large skillet, heat 2 tablespoon butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, about 3 to 5 minutes. Add the beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain if needed. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid cooks out, about 20 minutes. Pour into the prepared baking dish and spread evenly.<br />
2. Meanwhile, while the beef is cooking, make the biscuits. In a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll into a large, 1/2-inch think round. Using a large round cookie cutter or a glass, cut out 8 biscuits. Gather the scraps and reform the round and continue cutting biscuits until the dough has bee used.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes. <br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NO0bb3c5JXk/Tvyy7ghpMZI/AAAAAAAABJ4/WBJybFUOA_g/s1600/CIMG4374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-NO0bb3c5JXk/Tvyy7ghpMZI/AAAAAAAABJ4/WBJybFUOA_g/s320/CIMG4374.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-33185264505849552252011-12-29T11:55:00.000-06:002011-12-29T11:55:30.472-06:00Kitchen Adventures 15.1Every month I look forward to finding my <em>Every Day with Rachael Ray</em> in my mailbox. Not only do I get great recipes from the magazine and find neat home and gift ideas, but sometimes the advertisements provide useful recipes as well. Occasionally these are all I cut out of the magazines! Mostly they show how to use a company's products to make a lovely dish, but you can of course use whatever brand you want. It's not like the company is going to track you down or anything. :)<br />
<br />
I made this casserole in the heat of August. Why, I'm not quite sure, since it was still ridiculously hot outside. I guess I just wanted something easy to make and this seemed to fit. Of course, I hadn't read the recipe very closely because it of course took longer than I thought it would, but it still turned out ok. Just keep that in mind--you've got to precook your pasta and chicken before putting it all together, so build that time in to your prep time.<br />
<br />
This recipe is from a Campbell's soup advertisement.<br />
<br />
<strong>Hearty Chicken & Noodle Casserole</strong><br />
<br />
Ingredients:<br />
<br />
1 can cream of mushroom soup<br />
1/2 c. milk<br />
1/4 tsp. ground black pepper<br />
1/4 c. Parmesan cheese<br />
1 c. frozen mixed vegetables<br />
2 c. cubed cooked chicken<br />
2 c. medium egg noodles, cooked and drained<br />
1/2 c. shredded Cheddar cheese<br />
<br />
Directions::<br />
<br />
1. Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles in a 1 1/2 quart casserole dish.<br />
2. Bake at 400 degrees for 25 minutes or until hot, then stir.<br />
3. Top with the Cheddar cheese.<br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;"></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-34844019466286726782011-12-28T17:35:00.000-06:002011-12-28T17:35:29.845-06:00Kitchen Adventures 14.3Every week I get together with a handful of friends at a local establishment to relax, catch up and discuss a variety of topics (usually sports-centered). We typically celebrate things like holidays, big sporting events and other big days together. One event we almost always convene for is the MLB All-Star game. We have several faithful baseball fans in the group (and some others who are not so faithful) so this always provides a perfect excuse to get together.<br />
<br />
This year, we celebrated the all star game a little differently. Normally we gather at a friend's house and have snacky food and beverages. This year, we decided to have a pie celebration for the event. We had a wide variety of pies, from blueberry to brownie with granola to apple to chocolate peanut butter. Needless to say we were quite full by the end of the evening!<br />
<br />
This pie recipe comes from the <em>Better Homes and Gardens New Cook Book, 14th edition</em> on page 445. You can find this in many libraries and bookstores as well as online.<br />
<br />
This recipe is quite rich, so keep that in mind when slicing for serving. A tiny piece usually does the trick for most people.<br />
<br />
<strong>Chocolate Peanut Butter Pie</strong><br />
<br />
Ingredients:<br />
<br />
1 chocolate wafer crust (you can make this or buy one. I bought one to save time.)<br />
1 8-ounce package cream cheese, softened<br />
3/4 c. peanut butter<br />
1 c. powdered sugar<br />
2 T. milk<br />
1 tsp. vanilla<br />
1 c. whipping cream<br />
2 T. powdered sugar<br />
3/4 c. miniature chocolate chips<br />
<br />
Directions:<br />
<br />
1. Prepare a chocolate wafer crust if you choose to make one. Chill a medium mixing bowl and beaters in the refrigerator.<br />
2. To make the filling: in a large mixing bowl beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, milk and vanilla, beating until combined.<br />
3. In the chilled mixing bowl beat the whipping cream and the 2 tablespoons powdered sugar with the chilled beaters of an electric mixer until small peaks form. Gently fold one-third of the whipped cream into the peanut butter mixture. Fold remaining whipping cream and miniature chocolate chips into the peanut butter mixture. Spoon into the chocolate wafer crust. Cover and chill about 2 hours or until set.<br />
<br />
I unfortunately do not have a picture for this pie. It is extremely delicious, though!Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-19877774527411487362011-12-28T16:51:00.002-06:002011-12-28T16:57:59.027-06:00Kitchen Adventures 14.2Life is busy. Sometimes, it doesn't even seem like there is time to breathe. So, if there's not time to breathe then making time for cooking is even more difficult. Now, I love eating, so of course I make time for that, but finding the time to cook is more difficult. So, when I went to the annual Cookbook Swap and Shop event at <a href="http://www.pioneer.lib.ok.us/home/nortop" target="_blank">Norman Public Library</a> and found a one dish cookbook, I snapped it up. I figured that if I only have to use one dish then it must not take very long to cook the meal, which fits perfectly into my busy days.<br />
<br />
This was a pretty simple recipe. The only thing that caused a little confusion was finding the right kind of rice. Really, I don't think it matters that much after making the dish, so keep that in mind. It includes your meat, carbs, and veggies all in one, so overall it's a fairly balanced meal. It's deliciousness is another good factor. :)<br />
<br />
This recipe is from <em>Incredibly Easy One Dish </em>cookbook on page 15. You can find a copy at <a href="http://www.amazon.com/Incredibly-Easy-Dish-Publications-International/dp/1412724295/ref=sr_1_1_title_0_main?s=books&ie=UTF8&qid=1325111197&sr=1-1" target="_blank">Amazon</a> or <a href="http://www.barnesandnoble.com/w/incredibly-easy-one-dish-lou-weber/1007897758" target="_blank">Barnes and Noble</a>. You can also try your <a href="http://www.worldcat.org/title/incredibly-easy-one-dish/oclc/77005769&referer=brief_results" target="_blank">local library</a>.<br />
<br />
<strong>Creamy Parmesan Rice with Chicken</strong><br />
<br />
Ingredients:<br />
<br />
1 T. oil<br />
4 boneless, skinless chicken breasts (about 1 pound)<br />
3 cloves garlic, minced<br />
1 1/2 c. white rice<br />
2 cans (14 1/2 oz. each) chicken broth<br />
1 c. grate Parmesan cheese<br />
1 c. frozen peas, thawed<br />
<br />
Directions:<br />
<br />
1. Heat the oil in a medium-size skillet. Season the chicken with salt and pepper and cook over medium-high heat 5 to 7 minutes or until lightly browned on both sides. <br />
2. Add the garlic to the skillet and briefly cook. Stir in the rice and chicken broth and bring to a boil. Cover and reduce the heat and simmer 20 minutes or until the chicken is no longer pink in center.<br />
3. Remove the skillet from the heat and stir in the Parmesan cheese and peas. Cover and let set 5 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-llQpFBLdv3g/TvudWY717NI/AAAAAAAABIw/JhFM_PqvGZA/s1600/CIMG4357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-llQpFBLdv3g/TvudWY717NI/AAAAAAAABIw/JhFM_PqvGZA/s320/CIMG4357.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-52396362536854691722011-12-28T16:06:00.001-06:002011-12-28T16:56:58.480-06:00Kitchen Adventures 14.1During the summer, I try to look for light dishes for dinner. Heavy dishes are delicious, but when it's literally 110 degrees outside, cranking up the oven and making a casserole just doesn't sound appetizing. <br />
<br />
Occasionally these light recipes come in unexpected forms. Take spaghetti. Normally spaghetti has a rich marinara sauce and can sit heavy in the stomach. When I found this particular spaghetti recipe, I was excited to try it out. It makes this traditional favorite a light and summery dish. The bacon is a nice touch, too, thought it can be left off for a vegetarian version. When I made it my boyfriend was a little wary, but after tasting it he was converted. I even shared the recipe right after making it with someone who had an excess of basil.<br />
<br />
This recipe is from <em>Every Day with Rachael Ray</em>.<br />
<br />
<strong>Summer Herb Spaghetti with Crumbled Bacon</strong><br />
<br />
Ingredients:<br />
<br />
1 pound spaghetti<br />
8 slices thick-cut bacon<br />
1 c. flat-leaf parsley leaves<br />
3/4 c. fresh basil leaves<br />
5 T. olive oil<br />
5 T. fresh lemon juice<br />
1/4 c. finely chopped chives<br />
Salt and pepper<br />
1/2 c. grated Parmesan cheese<br />
<br />
Directions:<br />
<br />
1. In a large pot of boiling, salt water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta water, and transfer spaghetti to a large bowl.<br />
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Drain on paper towels when done. When cool enough to handle, crumble into large pieces.<br />
3. While the pasta and bacon are cooking, puree 1/2 c up parsley, 1/2 cup basil, olive oil, lemon juice and 2 tablespoons chives in a blender or food processor. Season with salt and pepper.<br />
4. Add the herb oil, Parmesan cheese and reserved 1/2 cup pasta water to the pasta and toss. Chop the remaining 12 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoon chives. Season with salt and pepper to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cQm7H9n6xaI/TvuSuWn7y0I/AAAAAAAABIk/Uy7Fnaq_mSo/s1600/CIMG4292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cQm7H9n6xaI/TvuSuWn7y0I/AAAAAAAABIk/Uy7Fnaq_mSo/s320/CIMG4292.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-44491833521769221282011-12-28T15:33:00.000-06:002011-12-28T15:33:33.755-06:00Kitchen Adventures 13.2When someone says "down home cooking," people can have different ideas. For me, it makes me think of casseroles, roast, potatoes, and veggies. Normally meat and veggies combined comes in the form of pot roast and veggies. However, I found a pie recipe, similar to a chicken pot pie, that is quite delicious.<br />
<br />
This dish took some effort, mainly because I ended up with way too much food for my cooking dish. You really do need a deep pie dish or a skillet for this one. I ended up using my pie dish for part of it and baked the rest of the filling wrapped up in the remainder of the crust. That turned out pretty well, too, which just proves mistakes can be delicious.<br />
<br />
This recipe is another one from <em>Every Day with Rachael Ray</em>.<br />
<br />
<strong>Beef, Cheddar and Potato Pie</strong><br />
<br />
Ingredients:<br />
<br />
2 lbs. ground beef'<br />
2 carrots, cut into 1/4-inch cubes<br />
1 large onion, cut into 1/4-inch cubes<br />
2 stalks celery, cut into 1/4 inch cubes<br />
1 large garlic clove, finely chopped<br />
1 large baking potato, peeled and cut into 1/4-inch cubes<br />
1/2 c. dark beer<br />
8 ounces shredded Sharp cheddar cheese<br />
Salt and pepper<br />
2 sheets frozen puff pastry, thawed but cool<br />
1 large egg yolk beaten with 1 T. butter<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 375 degrees. Combine the beef, carrots, onion, celery, garlic, and potato in a large skillet, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper, then let cool.<br />
2. On a floured surface, roil 1 puff pastry sheet into a 12-inch round. Place this in a 10-inch ovenproof skillet or deep pie dish. Roll the remaining pastry into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the skillet/pie dish. Lightly brush the edges of the crust with some egg wash, then place the second pastry sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.<br />
3. Place the pie on a baking sheet. Brush the top with the egg wash and cut an "X" in the top. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and bake for 45 minutes. Tent the pie with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes when done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3Ns6xA-dh3M/TvuK-Ovp5WI/AAAAAAAABIY/JiVXsJSmxPY/s1600/CIMG4286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3Ns6xA-dh3M/TvuK-Ovp5WI/AAAAAAAABIY/JiVXsJSmxPY/s320/CIMG4286.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-34865969740923799962011-12-28T14:20:00.000-06:002011-12-28T14:20:05.665-06:00Kitchen Adventures 13.1Baby showers are usually a finger food affair. It's a time for snacking and light, small dishes. Several friends got together to have a shower for one of our fellow SLIS comrades who was expecting a baby girl. We kept the menu light as it was a lunchtime event. Her cake, done by a friend, was gorgeous! the food complimented the time together and was delicious as well. I made two dishes and friends made others so we could split the workload. <br />
<br />
These two dishes were both very good. I especially liked the chicken tortellini salad. I went through quite a lot to make them, though. I should have used a different kind of tortellini (I used the frozen kind rather than the refrigerated kind) and I also busted a cutting board in the process. I never thought that would happen, but it sure did. I left my kitchen a disaster to get to the party on time and fortunately for me my wonderful boyfriend came over and cleaned my kitchen up for me. It was a challenge because it was a mess! Thank goodness he is not afraid of working in the kitchen.<br />
<br />
I unfortunately do not have images of the dishes I made, but I will include an image of the gorgeous cake. Also, a friend sent these recipes to me so I am not sure where she got them.<br />
<br />
<strong>Hot Artichoke Dip</strong><br />
<br />
Ingredients:<br />
<br />
1 8 oz. can artichoke hearts, chopped and drained<br />
1 c. grated Parmesan cheese<br />
2 tsp. Dijon mustard<br />
1 c. mayo<br />
Garlic powder to taste<br />
<br />
Directions:<br />
<br />
Mix all ingredients together and bake at 350 degrees for 30 minutes in a lightly greased small casserole dish.<br />
<br />
<strong>Chicken Tortellini Salad</strong><br />
<br />
Ingredients:<br />
<br />
2 9 oz. packages refrigerated cheese-filled tortellini<br />
1/2 c. olive oil<br />
1/2 c. grated Parmesan cheese<br />
1/4 c. fresh lemon juice<br />
2 garlic cloves<br />
1 tsp. Worcestershire sauce<br />
2 c. chopped cooked chicken<br />
1 c. frozen sweet peas, thawed<br />
1/2 c. thinly sliced green onions<br />
1/2 c. chopped fresh flat-leaf parsley<br />
Salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Prepare tortellini according to package directions. Process olive oil, Parmesan cheese, lemon juice garlic cloves and Worcestershire sauce in a blender or food processor. Toss olive oil mixture with tortellini, chicken, and remaining ingredients in a medium bowl and serve.<br />
<br />
Here is a picture of the cake for little Maelia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wUBO8ZvVwA8/Tvt5lflZ65I/AAAAAAAABIM/TLjb5wtllKQ/s1600/CIMG4288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wUBO8ZvVwA8/Tvt5lflZ65I/AAAAAAAABIM/TLjb5wtllKQ/s320/CIMG4288.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-4249965304316591782011-12-28T12:31:00.000-06:002011-12-28T12:31:50.950-06:00Kitchen Adventures 12.6"It tastes like chicken." We've all heard this before. The trick is to make chicken NOT taste like chicken. I'm always looking for different types of chicken recipes to mix it up so I'm not eating the same chicken thing over and over again. <br />
This is a pretty good chicken recipe. It uses a small number of spices, but it's just the right combination. The yogurt gives it a nice touch, too. It's an easy recipe to make, which also makes it more appealing. Remember to read the entire recipe as this will take longer than you anticipate since it has to refrigerate for 30 minutes. It's worth it, though!<br />
<br />
This recipe is from<em> Every Day with Rachael Ray</em>.<br />
<br />
<strong>Spiced Grilled Chicken</strong><br />
<br />
Ingredients:<br />
<br />
One 6-ounce container plain yogurt<br />
1 clove garlic, finely chopped<br />
1 tsp. ground cumin<br />
1/2 tsp. chili powder<br />
Salt and pepper<br />
4 large chicken breast halves on the bone (I used boneless and it worked fine.)<br />
<br />
Directions:<br />
<br />
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut two slits in each chicken breast and add these to the yogurt mixture in the bag. Turn the bag and make sure the chicken breasts are thoroughly coated. Leave the chicken in the bag and refrigerate for 30 minutes.<br />
2. Preheat the oven to 450 degrees. Place the chicken on a rack and over a rimmed baking sheet and roast until cooked through, about 30 minutes. <br />
*Note: only roast on the rack if bone-in. If boneless, just cook on the baking sheet and check them at about 20 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_4CMuu2PqJc/TvtgZNm2DkI/AAAAAAAABIA/Wnde0GbcllY/s1600/CIMG4283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_4CMuu2PqJc/TvtgZNm2DkI/AAAAAAAABIA/Wnde0GbcllY/s320/CIMG4283.JPG" width="320" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-70551993661987668232011-12-28T11:59:00.000-06:002011-12-28T11:59:37.994-06:00Kitchen Adventures 12.5I'm back! After a long respite due to a very busy autumn, I am catching up on my very large backlog of recipes while on break. The perks of working at a university just keep going. :)<br />
<br />
This first recipe is one I made for a work birthday party. I have had this recipe since my time at Pitt, about five years ago now. Time flies! I never had problems with this recipe while in Pitt, but for some reason every time I have made it in Norman the middle sinks down after baking. I don't know if I'm overmixing or using bad baking powder, but regardless people even like that part of it. <br />
<br />
This coffee cake is great for dessert or breakfast. Chocolate chips and cinnamon are a great combination! And remember, if you run out of sour cream you can always substitute plain yogurt. It works just as well and no one will know the difference!<br />
<br />
<b>Chocolate Chip Coffee Cake<b></b></b><br />
<br />
Ingredients:<br />
<br />
2 c. flour<br />
1 1/2 tsp. baking powder<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1 1/4 c. sugar<br />
1 tsp. cinnamon<br />
1 stick butter at room temperature<br />
2 eggs at room temperature<br />
1 c. sour cream<br />
1 tsp. vanilla extract<br />
1 c. chocolate chips<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 350 degrees. Grease an 8"x8" square baking pan and set aside. In a medium bowl, mix the flour, baking p0wder, baking soda and salt. Combine 1/4 cup sugar and the cinnamon in a small bowl and set aside.<br />
2. Beat the butter and remaining 1 cup sugar with an electric mixer until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture until combined and pour half the batter into the prepared pan. Sprinkle with half the cinnamon-sugar mixture and half the chocolate chips. Spoon the remaining batter into the pan and spread out, then top with the remaining cinnamon-sugar mixture and chocolate chips.<br />
3. Bake until golden brown and a toothpick comes out clean, about 30-35 mintues.<br />
<br />
*From <i>Every Day with Rachael Ray<i></i></i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkW79jO3gG7XbgYVChTqgSWbo76A580VR7CwR2VNVt1WZ3uwiTwKbe95x6YS9xaq8voOc1-rqC6vyKu2Dj7aAC_Rs2sS2OnV21MJH75gLLs_e_gBl58J_55mG8KFyvHT0w59bwNTy80o/s1600/CIMG4281.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkW79jO3gG7XbgYVChTqgSWbo76A580VR7CwR2VNVt1WZ3uwiTwKbe95x6YS9xaq8voOc1-rqC6vyKu2Dj7aAC_Rs2sS2OnV21MJH75gLLs_e_gBl58J_55mG8KFyvHT0w59bwNTy80o/s320/CIMG4281.JPG" /></a></div>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-31095305123213501532011-08-23T18:09:00.005-05:002011-08-23T18:28:02.299-05:00Kitchen Adventures 12.4As I sit here getting ready to make dinner tonight, I am realizing that I need to start chipping away at this recipe backlog. So, here is my first attempt at getting this backlog down. (This sounds like work situations, too. Goodness.)
<br />
<br />I am a big fan of quick dinners, and dinners that don't make a huge mess. One dish dinners are my favorite for both of these reasons.Many times you can find these recipes as advertisements for products in food magazines, and that is exactly how I found this one. There are always lots of ads in my <em>Everyday with Rachael Ray</em> magazines. Sometimes they look quick and easy (ok, most times) and most of them look pretty delicious.
<br />
<br />This recipe was pretty good. If you are not a brown rice fan, though, you may want to substitute white rice instead as the brown rice is a key ingredient and component of this recipe.
<br />
<br /><strong>Quick & Easy Chicken, Broccoli and Brown Rice</strong>
<br />
<br />Ingredients:
<br />
<br />1 T. vegetable oil
<br />4 boneless skinless chicken breast halves
<br />1 can condensed cream of chicken soup
<br />1 1/2 c. water
<br />1/4 tsp. paprika
<br />1/4 tsp. ground black pepper
<br />1 1/2 c. uncooked instant brown rice
<br />2 c. fresh or frozen broccoli flowerets
<br />
<br />Directions:
<br />1. Heat the oil in a 10-inch skillet over medium-high heat. Season the chicken with pepper and paprika, and some salt if you want, to taste, then place in the skillet and cook until well browned on both sides. Remove the chicken from the skillet.
<br />2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
<br />3. Stir the rice and broccoli in the skillet and reduce the heat to low. Return the chicken to the skillet and sprinkle additional paprika and black pepper over the chicken. Cover the skillet and cook five minutes or until the chicken is cooked through and the rice is tender.
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09926-Hi69H1a1ZYjl4x2YUjc4Q-NVA-zgGazxbjHDHSQJKz-245t9QUEIv8j4rSMBSvsvRA_2A9U8XMtjmLqpxrVqinoQyRd9sBxH1Kj7m3YT9uukYohO9zXriOnygTKFU6MTbkbJUw/s1600/CIMG4279.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09926-Hi69H1a1ZYjl4x2YUjc4Q-NVA-zgGazxbjHDHSQJKz-245t9QUEIv8j4rSMBSvsvRA_2A9U8XMtjmLqpxrVqinoQyRd9sBxH1Kj7m3YT9uukYohO9zXriOnygTKFU6MTbkbJUw/s320/CIMG4279.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5644196913497273042" /></a>
<br />Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0tag:blogger.com,1999:blog-1543529539957904799.post-63848044960679535382011-08-01T17:37:00.004-05:002011-08-01T18:02:59.842-05:00Kitchen Adventures 12.3Sometimes the name of a recipe can really turn you on or off of a recipe. Names can have connotations that give you a a preconceived idea of how a recipe will taste. To me, the word "haystacks" does not sound appealing. I am not a cow or horse, after all. But, just like many other things, once you look beyond the name your ideas about that thing may change. That is exactly what happened to me with this recipe. I had looked at it for several years, trying to decide if I would ever make it. Finally, I decided to look at the ingredients and discovered that it really just looked like a Frito chili pie recipe. Since I love that, I figured this would be good, too. And I was right!<br /><br />This recipe came from my ever-dependable Triple T youth group cookbook. This recipe was actually submitted by my old high school trig teacher's wife. They are such good people that I figured it must be worth trying.<br /><br /><strong>Mexican Haystacks</strong><br /><br />Ingredients:<br /><br />2 lb. hamburger, browned<br />1 (16 oz.) can pinto beans, drained<br />3/4 (6 oz.) c. tomato paste<br />1 tsp. salt<br />1 (32 oz.) can tomatoes (I substitutes 1 can tomato sauce and 2 cans of water since I'm not a big tomato fan)<br />2 T. chili powder<br />1 package corn chips<br />1/2 head lettuce, shredded<br />6 oz. grated cheese (or as much as you like!)<br /><br />Directions:<br /><br />Season your hamburger with a little taco seasoning and chili powder while browning, then drain. Add the beans, tomato paste, tomatoes (or tomato sauce), chili powder, and salt to browned and drained hamburger. Cook over low heat for 10-15 minutes. When serving, place a handful of corn chips in a bowl, then pour the meat mixture over the chips. Top with lettuce and cheese.<br />*You might substitute crisped tortilla strips instead of chips.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDz08Je9VFUaiIa8CDPmn5zC4r3Oek-uxcUSGJIZJ3YvqMpIAWxnP-XLEfgvR7ELwG_T06SRjC4otY4QYWnRMVPgJTcKcHM8Nte0HxCteBjb7oI92X_oK_HEqA5RBI0s5h10qDpoUYuBs/s1600/CIMG4273.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDz08Je9VFUaiIa8CDPmn5zC4r3Oek-uxcUSGJIZJ3YvqMpIAWxnP-XLEfgvR7ELwG_T06SRjC4otY4QYWnRMVPgJTcKcHM8Nte0HxCteBjb7oI92X_oK_HEqA5RBI0s5h10qDpoUYuBs/s320/CIMG4273.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5636026262282024258" /></a>Jackiehttp://www.blogger.com/profile/14091167559524800031noreply@blogger.com0