Sunday, November 15, 2009

French Onion Soup

This recipe is important to us because it was a recipe that belonged to Michael's mom and is one of his winter favorites. I am so thankful that I was given a copy of the recipe.
3 Large Onions Sliced
3 Tablespoons Butter, melted
3 Tablespoons Flour
1 Tablespoon Worcestershire Sauce
1 Teaspoon Sugar
1/4 Teaspoon Pepper
4 Cans Ready To Use Beef Broth

Mix sliced onions and butter in crock pot, cover and cook on high for about 45 minutes or until onions brown around the edges.
In a small bowl, mix flour, Worcestershire sauce, sugar, and pepper. Stir mixture into onions. Add broth and cook on high for 3-4 hours or low 7-9 hours.

Michael prefers this served with french bread. I usually cook the bread on broil for about 3 minutes with mozzarella cheese on the melted bread. Serve soup with cheese melted on top.

Taco Soup

This is one of our favorites.  Michael loves it and we have it quite often.

1 Pound Hamburger Meat
2 Cans of Diced Tomatoes (I usually use Rotel)
1 Can of Hot Chili Beans
1 Can of Mexican Corn (drained)
1 Can of White Corn (drained)
1 Small Can of Diced Green Chilies
1 Packet of Hidden Valley Ranch
1 Packet of Taco Seasoning
Brown hamburger, drain and add taco seasoning according to seasoning pkg. Combine all ingredients in a crockpot, stir well and cook on low for 3-4 hours. We serve it with tortilla chips, sour cream, and cheddar cheese!

Paula Deen Meatloaf, YUM!

I saw an episode of Paula's Home Cooking twice while I was in the hospital a couple of months ago and this recipe just looked so yummy. We've had it almost weekly ever since!

1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar


2 pounds ground beef

1 medium onion, finely chopped

3 tablespoons ketchup

2 large eggs

1 slice white bread, torn into pieces

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving

*Sorry I am bad about taking pictures. I didn't think about it until it was too late!

Saturday, August 22, 2009

Chili's Salsa

I found this recipe on a blog a few months ago, tried it, and now we're hooked! It is EXACTLY like Chili's salsa!!!!
1 (10 oz) can original Rotel (what I use, it just calls for tomatoes with chilies)
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon cilantro
juice from 1/2 lime

In the food processor, blend the onion and jalapenos. Next add the tomatoes, rotel, cilantro, lime and spices. The recipe calls for it to not be pureed, but mine usually is.

Place in a bowl with a lid, refrigerate, and enjoy in a few hours! It has become our favorite poolside/lake snack!

Crock Pot Teriyaki Chicken

This has quickly become a favorite of Michael and I am so happy to FINALLY after about 7 years of cooking for him, found a chicken recipe he loves!!!! PTL!
2 frozen chicken breasts
1-20oz can sliced pineapple, with juice
teriyaki sauce

Place 2 or more pieces of chicken in the crockpot with 1 can of sliced pineapple and cover with teriyaki sauce. I usually add about a cup of water. Cook for 6 hours on high and serve over rice!

I also slice three different colored peppers, red onion, and mushrooms and cook over medium heat in a skillet with teriyaki and serve on the side. YUM!

Sunday, June 7, 2009

Grilled Okra

10-20 whole, fresh okra
1/4 cup olive oil

wash okra and pour olive oil in bowl.  Cover okra in oil and then salt and pepper.  Place okra on a skewer and grill for 15 minutes. Very easy!

They are AWESOME!  We first found this idea at a BBQ place and couldn't wait to try it.  


Sorry, but I don't have a picture.  :-(

2 tomatoes
1 verde pepper
1 jalapeno pepper
1 red onion
1/2 cup cilantro
2 Tsp lime juice

Cut onion and tomatoes into small pieces.  Then dice peppers using caution to not get any seeds in the salsa.  Add cilantro and lime juice.  Mix together and serve with tortilla chips (I use On The Border Cafe Style, we LOVE them)!  

Sunday, March 22, 2009

Cheese Chicken Rolls

3 chicken breasts
1 can crescent rolls
1 can cream of chicken soup
1 cup cheddar cheese
1/2 cup milk

Boil thawed chicken until cooked.  While chicken is cooking, combine soup, cheese, and milk in a small saucepan and heat over medium heat until melted and warm.  Roll out crescent rolls in a greased baking dish.  

Once chicken is cooked, shred chicken and place inside of individual rolls, roll up, and place in dish.  Cover rolls with cheese sauce and bake on 350 for 25-30 minutes or until brown and bubbly.

Seafood Stuffed Pasta

1 pkg large shells
1 can Alfredo sauce
1-16oz ricotta cheese
1 cups Parmesan cheese
2 cups mozzarella cheese
1 pkg flaked crab meat
1/2 tsp garlic

Boil pasta according to package.  While shells are cooking, mix ricotta, Parmesan, and 1 cup mozzarella cheeses, crab meat, and garlic in a large mixing bowl.  (you can also add a little white wine to keep it from being dry, I use pinot grigio just because that is what I usually have around the house).

After shells are cooked, drained, and cooled, stuff with mixture.  Place in greased baking dish and cover with sauce and 1 cup mozzarella cheese.

Cook on 375 for 25-30 minutes or until cheese has melted and sauce is bubbly.  Serve with bread and a salad!

Double Decker Pumpkin Pie

1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do NOT use pumpkin mix kind, ONLY the pure pumpkin)
2-3.4 oz pkg vanilla pudding
1 cup milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

First you will mix the base layer.
Beat cream cheese, 1 Tsp milk and 1 Tsp sugar in a large mixing bowl until blended.  Stir in 4 oz cool whip.
Spread into crust

Next, you will make the second layer which is the pumpkin layer.
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices for AT LEAST 2 minutes or until VERY thick.
Spread over cream base and refrigerate a minimum of 4 hours.  Top with remaining cool whip just before serving.