Posted in Recipes

We had a great cook!!!  My part of our last cook!  The recipes are mostly x4 as I'll make one for each of us in the group.  Cooking together has been both fun & a blessing to me & my family!  Grace! ss

1-     Turkey Fajitas   Bag  Aimee’s Request…

2-     Meatballs & Mushrooms  - Bag  FBC

3-     Chilly Night Chili  Bag

4-     Chicken Cobbler Casserole   Bag

5-     Cranberry Chicken   Bag

6-     Honey Baked Chicken

 

636.39   grand total

159.09   per person

   6.36   per meal

 

Turkey Fajitas

SL 5/01 169

 

9 Turkey Tenderloins (2#s)   (Unable to find & subed chicken)

3 Taco Seasoning

3 Diced frozen Celery (Frozen combo w/ onion?)

2 Frozen Onion

3 Diced Tomatoes & Green Chilies

 

Crock on High for 4 hrs. 

Option Stir in 1c Cheese. Spoon onto Tortillas (BUY) & serve w/

Toppings: lettuce, sour cream, sliced olives, chopped tomatoes

 

 

Meatballs & Mushrooms  Bag FBC

 

2 lg bags Meatballs Frozen

4  Cream Mushroom Soup

4 cans Mushrooms

4  Dry Onion Soup

 

Crock low for 4/5 hrs… serve on noodles or rice…  Enjoy!

 

 

Chilly Night Chili  - bag

 

6 pounds lean ground beef  (no Prep, browning in directions)

2 frozen onion, diced

3 (28-ounce) can diced tomatoes, undrained

3 (16-ounce) cans tomato puree (large)

3 (16-ounce) cans kidney beans, undrained

3 (4.5-ounce) can chopped green chiles

4 cup water

6 garlic cloves, minced

6 tablespoons chili powder

6 teaspoons salt

6 teaspoons ground cumin

6 teaspoon pepper

 

Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return to Dutch oven. Add tomatoes and next 9 ingredients.

Bring mixture to a boil; reduce heat, and simmer 45 minutes. Serve over hot rice with desired toppings: shredded Cheddar cheese, sour cream, sliced ripe olives

Serve over hot cooked rice

 

 

Chicken Cobbler Casserole   2007 11

 

12 boneless skinless chicken -  (No prep, cook & prepare meal)

 

6 T Butter

3 Bags Onions

3 (8-ounce) mushrooms

3  cup white wine

3  (10 3/4-ounce) can cream of mushroom soup

1 &1/2  cup drained and chopped jarred roasted red bell peppers

 

12 tablespoons melted butter

1  cup grated Parmesan cheese

12 (4each)  cups cubed sourdough rolls (Buy individually??)

6  tablespoons parsley

 

Cook Chicken & Shred

Toss 4 tablespoons melted butter with Parmesan, rolls & parsley; SET ASIDE.

Add Chicken to 9x13, top w/ bell pepper mix…  

Bake @ 400° for 25 THEN add seasoned rolls & Bake at 400° for 15 minutes or until golden brown.

 

Yield: Makes 4 servings

 

 

Cranberry Chicken   - Bag

 

15  chicken breast no bone  (5each)

3 (1-ounce) envelope dry onion soup mix

3 (16-ounce) can whole-berry cranberry sauce

3 cup Catalina dressing

 

Cover with Foil & Bake at 400° for 40 minutes; remove foil, reduce temperature to 350°, and bake for 20 more minutes.

 

 

Honey Baked Chicken: bag

 

18 chicken breasts

1 c butter

1 c honey

6 T mustard

3 t salt

3 t curry

 

Thaw chicken; place in greased 13 x 9 pan. Melt butter. Add honey mixture to melted butter. Pour over chicken. Bake at 350 for 1 ¼ hours, basting every 15 minutes or so. Serve with rolls, veggies, salad, rice/potatoes.

Posted in Recipes

Cream of Mushroom Soup 

For FBC Mission’s Ladies Lunch 2/06 - From Patti Coles

I made this soup for about 60 for that lunch...  It was a hit!!!  I've been asked about it many times since!!  Maybe I'll make it this week!   Soup!!  I've been making a soup a week and freezing it for lunches!!  Hubbie ate all my Hot Taco & I like the Chicken-Rice....  I'm not sure how this will freeze... but it will be yummy!!

Grace! ss

Cream of Mushroom Soup

• 3 pkg sliced fresh Mushrooms
• 1 med onion finely chopped
• 3 T butter ** use real
• 1/2c flour
• 2 (14oz) cans Chicken Broth
• 3c Whipping Cream
• 1/4c dry white wine
• 1 1/2t salt
• 1t tarragon
• 1t Worcestershire sauce
• 1/4t white pepper

 

Coarsely chop mushrooms.

Sauté mushrooms & onion in butter in large Dutch oven over med heat 10 minutes.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.

 

Stir in broth & remaining ingredients.  Bring to boil; reduce heat to medium- high. Cook 20 minutes or until thickened stirring often.

 

*Be careful not to let it come to a full boil… it wills separate & not turn our right.  It can also scorch & taste burnt. 

Posted in Recipes

This is what I want to make this week at Memom's!!  Have a great Thanksgiving!!! ss

Cornbread Salad from Michelle F.

• 1 (16oz) pkg. corn bread mix
• 1 (1 oz) pkg. ranch dressing mix
• 1 ½ c. sour cream
• 1 ½ c. mayonnaise
• 1 (15 oz) cans pinto beans, drained
• 3 tomatoes, chopped
• 1 c. chopped green bell pepper
• 1 c. chopped green onion
• 2 c. shredded Cheddar cheese
• 10 slices bacon
• 2 (11 oz) cans whole kernel corn, drained

Prepare corn bread according to package directions. Set aside to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside. Whisk together the salad
dressing mix, sour cream, and mayonnaise. Set aside. Place half of the
crumbled corn bread in the bottom of a large serving dish. Top with half of
beans. Add the tomatoes, half of cheese, bacon, corn and salad dressing.
Repeat layering using remaining ingredients. Garnish as desired. Cover and
chill two to three hours before serving.

Posted in Recipes

I yet cannot believe I won the best overall pie contest!! 

Best Overall Coconut Pie

 

Here's the recipe...

in a minute!! ss

 

Posted in Recipes

A few weeks ago, we enjoyed a wonderful weekend with Memom & Aunt Karen.  One of our delights that weekend was a wonderful soup... 

Memom's Chicken & Rice Soup

• Whole Chicken
• Onion - Diced
• 3 Ribs Celery Diced
• Salt & Pepper
• 10oz Mahatma Saffron Yellow Rice **Next time I'll use the 5oz 
• Peas & Carrots - Frozen

1. On stove top, cover Chicken with water, add Onions & Celery.  Bring to boil & cook til done (2hrs).  Remove Chicken & all bones :).  Debone Chicken & dice.  Remove the fat from the broth.
2. Bring broth w/ onions & celery to boil add rice.  Cover and cook until done.
3. Add Carrots & Peas (& corn too if ya wish) & add back Chicken & cook til carots are just done.  (With the 10 ounces of riced I added back in like 3 cans of broth.... that's why I'll go to the 5 ounce next time.... and a little white rice if needed...  ) 
4. Serve with crackers and Enjoy!!  Freeze in small zips for and easy lunch on cold winter days!!

I took the soup to our Small Group last night!!  I think Caleb (4) liked it the most!!  What fun!! 

Rejoice in the Lord always!  ss

Posted in Recipes

Would you believe last time I posted on yogurt... it flopped!!!  My lesson from that round was new milk is much better than older milk!!

Yogurt for Daddy & the Girls!

• 4c Milk
• 3-4T Cornstarch
• Yogurt starter

1. Heat the milk & cornstarch till thickened... and just boiling...
2. Cool the milk to 120ish degrees...  mix a small portion with the starter & combine with all cooled milk.
3. Put into yogurt maker for 24 hours.

Flavor the Yogurt-  sweeten the entire batch

• 1/3 c maple syrup 
• 2~ T of your favorite fruit preserves.  Hubbie really likes peach.... we're also making blueberry, strawberry, apricot, blackberry, & raspberry. 

I generally spin the batch with my immersion handheld blender.  Enjoy!  I'm making 3-4 batches a week!!  Maybe cooler temps will slow it down....  we'll see.

Well, that blender is the latest appliance to spark & toast!!  Maybe it will be on my list for teh biggest shopping da of the year...  Toaster ovens, microwaves & blenders are not meant to last forever!!!  God's word lasts forever!!!  ss

Posted in Recipes

Tonight we're heading to our Small Group.  The day has been yet another struggle... oral surgery!!  but that's another post...  This is great for the season!!!

Pumpking Dump Cake  from AllRecipes

INGREDIENTS

• 1 (29 ounce) can pumpkin puree
• 3 eggs
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (18.25 ounce) package spice cake mix (I used a yellow cake)
• 1/2 cup coarsely chopped pecans
• 1/2 cup melted butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Enjoy God provison & give Him thanks!! ss

Posted in Recipes

With all hubbie's surgeries... he's learned to like yogurt!  Yogurt yogurt yogurt gets expensive!   So with our fresh milk, we make butter and now yogurt too!!

Thanks to Evelyn & Aimee, I'm using a yogurt maker!  It makes 5 cups at a time!

My Best Yogurt

• 3c Milk
• 1/3c Sugar
• 3T Cornstarch
  

1. Heat to 185-195F.  Place pan in cool water to cool down.
2. Cool to 122-130F

• 1/2c Yogurt-  Plain for starter (I'm using a Bulgarian Yogurt)

Mix starter into cooled milk.  At this point I add it to my yogurt maker for 12-24hrs. 

This makes a sweet yogurt.  We then add peach preserves, apricot preserves, or blueberry jam and eat it up!  Yumm...

I've also read of making yogurt in a cooler with hot water... and other ideas too!!  Sound cool??!!!  I'll post soon some Pumpkin Muffins!!  We'll make them first!

Hubbie is yet hurting!! Humf!  It seems this should be done!!  Lovebug decided adoption would bring a baby our way.   Her knee is also healing from a bad figure8 crash (Ask KjS!) and repeat falling on it!  Ladybug is learning her "j J Jam".  Mama's making a southwestern soup!!  

I've been reminded everything is God's and with open hands we hold it for him!!  Trusting His loving hands!! ss