Tuesday, June 30, 2009

Strawberry Syrup

Strawberry Syrup...new recipe. I was so excited to find this here. This is going to be an awesome recipe to add to my canning! I made a few changes here for me, but you can use the original recipe.

My batch made 5 pints.

6 cups of strawberries (makes 3 1/2 cups pureed)
3 cups water (See directions on divisions)
strip of lemon peel
2 1/2 cups sugar
3 1/2 cups corn syrup
2 tablespoons lemon juice

Puree strawberries in VitaMix. Combine 1 1/2 cups water, strawberrry puree and lemon peel in a medium saucepan. Simmer five minutes, them remove lemon peel. Combine sugar and 1 1/2 cups in a bigger saucepan. Boil to 260 degrees. (we only boiled it until it was between 255 and 260, when we let it get to 260 it crystallized into sugar) Add strawberry juice mixture and corn syrup to boiled sugar. Boil four minutes. Stir in lemon juice. Ladle into hot jars, saving 1/4 inch head space.

Process 10 minutes in canner.

Monday, June 29, 2009

Kool-Aid Sherbet

An easy way to make a cold summer treat...my kids loved this.
John's Rating: 7

1 pkg. kool aid, your choice on the flavor
1 cup sugar
3 cups milk

Mix ingredients in mixer until sugar is well incorporated. Place in freezer for 1 1/2 hours. Take it out and stir well. Put back in freezer and freeze until solid.

Danish Dessert

1 pkg. kool-aid (any flavor) strawberry and raspberry are our favorites
1 cup sugar
4 Tbsp. cornstarch

Mix together in a heavy pan. Stir ALL lumps out before adding water.

Add 1 3/4 cup water and bring to a boil.

Stir continuously! Cook until desired thickness is achieved...this doesn't take very long.

Mix in fruit.

Thursday, June 25, 2009

Crock Pot Scallopped Potatoes

Good! I only cooked this on low for 7 hours...the potatoes were soft, but not as soft as I like them so next time I need to cook these longer. Fairly easy and nice to have it ready at the end of the day.

6 large potatoes, peeled and sliced.
1 small onion, diced (I used dried this time b/c thats all I had)
8 slices of bacon, uncooked and diced
2 cups shredded cheddar cheese
1 can cream of chicken soup

Place half of the potatoes in the crock pot. Top with half the onion, half the bacon, and half the cheese. Repeat layer.

Pour the cream of chicken over the top.

Cook on low 8 to 10 hours.

Source: recipezaar

Tuesday, June 23, 2009

Low-Fat Pumpkin Muffins


1 cup pumpkin (canned "or" fresh)
2 eggs, slightly beaten
2 Tbsp. water
1/2 cup applesauce
1 3/4 cups flour
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 Tbsp. Pumpkin Pie Spice

Blend pumpkin, eggs, water, and shortening in large bowl.
Sift together remaining ingredients and add to pumpkin mixture.
Fill greased muffin tins about 3/4 full.

Bake at 350 degrees about 30 minutes or until set when touched.

Source: http://www.recipezaar.com/Pumpkin-Muffins-27860

Blueberry Muffins

I really liked these...I would like to try substituting some wheat flour for white and some apple sauce in place of the butter...but as is they are fantastic!
John's Rating: 9

1/2 cup butter, at room temp
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries or frozen blueberries
2 cups all-purpose flour
1/2 cup milk

Heat oven to 375°.

Grease 18 regular-size muffin cups (or 12 regular and 12 mini size muffins).

In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.

Spoon into muffin cups

Bake 20 to 30 minutes, until golden brown and springy to touch.

Source: http://www.recipezaar.com/The-Best-Blueberry-Muffins-50719

Wednesday, June 17, 2009

Bacon Wrapped Chicken

In case you couldn't tell by the ingredients...these are absolutely fantastic. I hope to make some for the freezer now, too.
John's Rating: 9

10 boneless skinless chicken breast halves
1 pkg. cream cheese
1 large bunch of fresh chives, cut up
10 slices bacon

Mix cream cheese and chives.

Flatten chicken to 1/2" thickness.

Spoon cream cheese mixture into the center of each piece of chicken.

Wrap each with a bacon strip. Place the loose ends of bacon on the bottom, keep the sealed side of the chicken up to keep all the cheese in during baking.

Place on a greased pan.

Bake, uncovered, at 400F for 40 minutes or until chicken is cooked.

Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Watch closely.

**If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.

To cook from frozen state, thaw before cooking and follow directions above.

Apple Lemonade

Summertime drink...has a nice refreshing lemon flavor.
John's Rating: 8-9

1 1/4 cups lemon juice
3/4 cup sugar
6 cups apple juice, unsweetened
1 cup water
Lots of ice...I blended 2 trays of ice into the drink.

In blender, combine lemon juice, sugar and 1/2 cup apple juice. Blend until sugar is well blended. Add the rest of the liquid and crushed ice.

Crock Pot Blackberry BBQ Dump Chicken

Of course I had to put some of this in the freezer...we love blackberry jam!

3/4 cup ketchup
3/4 cup blackberry jam (other jams work too!)
1/8 cup white vinegar
1 teaspoon worcestershire sauce
2 teaspoons chili powder
1/8 teaspoon salt
1 1/2 lbs chicken pieces or chicken breasts

For immediate cooking: Preheat oven to 350º.

Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To cook from the freezer: Thaw in the refrigerator.
Preheat the oven to 350º.
Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

*Crock Pot Cook on high 3 1/2 hours

Source: http://www.recipezaar.com/Blackberry-BBQ-Dump-Chicken-Oamc-240429

Crock Pot Sweet Salsa Chicken

My mom called to tell me she tried this recipe tonight and really liked the seasoning of it, but found the sauce to be really runny, so she recommends shredding the chicken and letting it cook on low for the last hour in the sauce to absorb some of it.

2 Tbsp. taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

For freezing: Place all ingredients into a 1 Gallon freezer bag.

To thaw and cook: Take the bag out of the freezer the night before to thaw.

Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Crock Pot: Thaw...Cook on high about 3 1/2 hours


Crock Pot Picante Chicken OAMC

I cooked a batch of this in the crock pot to use for taco meat. This was great to have frozen in the freezer for quick tacos!
*The salsa turned to liquid. Next time I need to shred the chicken an hour before and let it cook the last hour on low and let it soak in some more of the salsa.

3-4 chicken breasts
1 jar picante sauce or salsa

Placde chicken breasts in crock pot.
Pour salsa or picante sauce over chicken.

Cook on low 5-6 hours.

Serve on tortillas. Can serve with corn and black beans mixed in.


Crock Pot Shredded Chicken OAMC

Still prepping meat with my .98 lb chicken...this is today's fix...it will be really nice to have cooked chicken ready to use!

6-12 chicken breasts (use as many as you want)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 chicken boullioun cube

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.

Cook on the low setting for 8-10 hours.

Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).

Place meat in individual freezer bags or containers and freeze until needed for recipes.

Defrost and add to any recipes that call for cooked chicken.

**Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.

Tip: Use the juices that are left from cooking the chicken to make broth afterwards.

Source: http://www.recipezaar.com/Crock-Pot-Shredded-Chicken-Breasts-for-Freezing-OAMC-188329

Tuesday, June 16, 2009

Crock Pot Garlic Mashed Potatoes

Way too much garlic and pepper! Back off next time! Probably cut each amount in half.
John's Rating as is: 6

2 lbs baking potatoes, cubed (or 1 lb baking potatoes and 1 lb red potatoes)
1/4 cup water
2 tablespoons butter
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 garlic cloves, crushed or 1/2 teaspoon garlic powder
1 cup milk

Toss potatoes, water, butter, salt, pepper, and garlic and put them into the crock pot.
Cook the potatoes (covered, of course) for 4 hours on high or 7 hours on low in the crock pot.
Add milk and mash the potatoes.

Source: http://www.recipezaar.com/Crock-Pot-Garlic-Mashed-Potatoes-31654

Crock Pot Sweet and Sour Chicken

Have this in the freezer for the crock pot...

8 oz russian dressing
8 oz apricot preserves
2 Tbsp. dry onion soup mix
1/4 cup water
Pineapple chunks
Green pepper chunks

Thaw...Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Source: Ward cookbook

Cranberry Chicken

I put this in a bag in the freezer to put in the crock pot later...

1 envelope Lipton Onion Soup Mix
1 can oceanspray jellied cranberry sauce
1 (8 ounce) bottle kraft Catalina dressing
4-6 boneless skinless chicken breasts

Source: http://www.recipezaar.com/Walts-Teriyaki-Marinade-and-Dipping-Sauce-15773

Teriyaki Marinade

This was awesome! John and I love Hogi-Yogi...no need to go there anymore for good teriyaki rice bowls...these are better! John said we could eat this meal weekly and using the crock pot was all too easy!
John's rating: 9 "almost a 10!"

In the freezer: poured over cut up chicken and pineapple for kabobs. I also did a large bag of cut up chicken and pineapple with a double batch of sauce for dumping in the crock pot later.

1 teaspoon ground ginger
1/3 cup soy sauce
1/4 cup honey
1 garlic clove, minced
1 teaspoon grated onion
1/2 cup water
*1/3 to 1/2 cup brown sugar, depends on how sweet you like it.

Combine in VitaMix. Pour over chicken.

Cook chicken however you like.

Crock Pot: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Shred chicken in sauce last 1/2 hour of cooking to absorb some of the sauce. Add Corn Starch to thicken. (Mix some in a bowl with some warm sauce, then incorporate it back in so you don't get lumps)

String marinated chicken and pineapple on kabob sticks and cook on the grill, turning as they cook.

Source: http://www.recipezaar.com/Walts-Teriyaki-Marinade-and-Dipping-Sauce-15773

"Finger Lickin" Chicken

John has dubbed this THE BEST chicken marinade...he absolutely loved it! I froze chicken breasts in this marinade and used it later...worked great!
John's Rating: 9

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or Miracle Whip light
3 tablespoons worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Blend in VitaMix and pour over chicken.

Source: http://www.recipezaar.com/Finger-Licking-Chicken-Marinade-88939

"Amazing" chicken Marinade

John really liked this recipe! I thought it was good, but still not my favorite. It may have been the "cider" vinegar. I may try it next time with regular vinegar or a nice rice vinegar. The chicken was really moist and tender, so that part was great!
John's Rating: 9

1/4 cup cider vinegar
3 tablespoons mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper

Mix in VitaMix and marinade chicken.

Source: http://www.recipezaar.com/Amazing-Chicken-Marinade-29598

Sunday, June 14, 2009

Sunday White Bread

Wow! I tried this bread today...allow lots of time the rise times allow equal 4 hours! But it is so worth the wait! Perfect for Sundays--it can raise while we nap :) It tasted a lot like french bread it was super light and fluffy on the inside and had a crunchy crust...and monster loaves. We ate a whole loaf tonight at dinner with some garlic potato soup. We will definitely be making this again!
John's Rating: 8-9

1 Tbsp yeast
1/2 cup water
1/3 cup sugar
2 teaspoons salt
2 cups water
2 1/2 tablespoons shortening (I eyeballed it)
6-7 cups all-purpose flour or bread flour

Dissolve yeast in 1/2 cup warm water.

In mixing bowl, combine sugar, salt, 2 cups water and shortening. Stir in yeast mixture. Gradually add flour to form a soft dough. Knead.

Place in a greased bowl and cover and let rise for about 2 hours.

Punch down and divide into 2 portions and form loaves.

Place in greased 9 x 5 loaf pans.

Let rise until higher than pans (about 2 hours).

Bake at 375 degrees for 25 to 30 minutes.

Brush tops with butter and cool on cooling rack.

Source: http://www.recipezaar.com/Amish-White-Bread-26526

Wednesday, June 10, 2009

Baked Chimichangas

This is a great Mexican Dish.
John's Rating: 7-8

2 1/2 cups shredded cooked chicken breasts
1 cup salsa
1 small onion, chopped (I used dried)
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 (10 inch) flour tortillas, warmed (From the Mexican Bakery of course!)
3/4 cup shredded cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half (I subbed 7/8 cup milk and 1 1/2 Tbsp. Butter)
1 (4 ounce) can chopped green chilies

In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
Fold sides and ends over filling and roll up.
Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.

Bake, uncovered, at 425° for 15 minutes or until lightly browned.

In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.

In a bowl, combine flour and cream until smooth and gradually stir into broth.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in chilies and cook until heated through.
Top chimichangas with sauce.

Found it: http://www.recipezaar.com/Baked-Chicken-Chimichangas-279261

Half and Half substitute

I tried this...seemed to work great, but I've only tried it once and it was a new recipe....

half-and-half = half & half (10.5 - 18% fat) Substitutes: equal parts cream and milk OR evaporated milk OR 7/8 C milk + 1 ½ tablespoons butter or margarine
Source: http://www.foodsubs.com/Dairyoth.html

Pumpkin Pie

Kyla's Favorite:

Blend together:
makes 1 pie

2 cups pumpkin
3/4 cup sugar
1/2 teas. salt
1 Tbsp. pumpkin Pie spice
3 eggs (I used 2 eggs, 1 Tbsp. ground Flaxseed and 3 Tbsp. water)
2/3 cup evaporated milk

Pour into 9 inch pie shell and bake 375 for 50 minutes.

Serve with whipped topping.

Flaxseed: Egg and Fat Substitutes

Substituting Fat: – 3 Tablespoons ground Omega Golden Flax Seed = 1 Tablespoon Margarine, butter or cooking oil. Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax seed absorbs liquid. Baked goods brown more quickly.

Substituting Eggs: – 1 Tablespoon of ground Omega Golden Flax Seed plus 3 tablespoons water for each egg.
Substitute a 1:3 ratio of ground flaxseed and water mixture for each egg in recipes for pancakes, muffins and cookies. Allow to sit for several minutes before adding to your recipe.

Source: http://freshflaxseeds.com/catalog/flaxrecipes.php

Lime Grape Smoothie

John's Rating: 7

2 cups green grapes
3/4 cup pineapple
1/4 cup pitted cherries
1/4 lime, peeled (I used 1 to 2 Tbsp. Lime juice)
1/4 lemon, peeled (I used 1 to 2 Tbsp. Lemon juice)
2 cups ice

Chicken Enchiladas

This is one of our favorite meals. It is super creamy and very good. John rates this one second only to steak. :)

Shredded Chicken
Flour Tortillas (You got to get them at the Mexican bakery!)
Cheddar Cheese

Sauce: Mix together:
16 oz sour cream (I use light)
1 can cream of chicken
1 small can diced green chilies

Put a thin layer of sauce on the bottom of the pan. Spread sauce on tortillas and fill each one with shredded chicken and cheese. Top all the tortillas with a little more cheese and bake at 350 until bubbly and slightly browned.

Monday, June 8, 2009

Beef Taquitos

(Thanks for the inspiration Cindy)

John declared we no longer need to eat out for Mexican Food when he tried these! I was thrilled with how easy these were and it was another good way to use the delish roast we make!

Corn tortillas
Leftover Roast

Lightly brush oil on corn tortillas. Put a 1/2 strip of shredded roast down the center. Roll up.

Bake on Pizza stone at 400 until crisp.

Serve warm with salsa and sour cream.

Monday, June 1, 2009

Mexican Haystacks

Chow Mein Noodles
1 lb. ground beef
1/2 onion
1 pint enchilada sauce
2 cups cooked rice

Cook ground beef and onion. Cook rice, while cooking simmer cooked ground beef and enchilada sauce together.

Layer chow mein noodles, meat sauce, rice, cheese, lettuce, tomaot, and sour cream.

40 minute hamburger buns

Love this recipe...esp. because it is so fast!

Makes 8 Buns

2 tablespoons active dry yeast
1 cup warm water, plus
2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3-3 1/2 cups flour (I also have used half white, half wheat flour)

In a mixing bowl, dissolve yeast in warm water.
Add oil and sugar and let stand for 5 minutes.
Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.
Do not let rise.
Divide into 8 pieces and shape each into a ball.
Place 3" apart on greased baking sheets.
Cover and let rest for 10 minutes.
Bake at 425° for 8 to 12 minutes or until golden brown.
Remove from pans to wire rack to cool.

Recipe found: http://www.recipezaar.com/40-Minute-Hamburger-Buns-183081

Easy Chicken Fried Steak

John really liked the cubed steaks cooked this way...I liked how easy they were to make.

2 cubed steak
1/3 cup milk (I used pwd.)
Chicken Breading Mix (in bulk section at WinCo)

Dip cubed steaks in milk, then breading mixture. Coat well. Redip in milk and coat again.

Place thin layer of oil in frying pan and heat over medium heat. Add steaks and cook until done. (Cook both sides)