tag:blogger.com,1999:blog-52315712785749299162024-03-12T21:24:48.005-05:00My Favorite RecipesThis is just a mix of my favorite recipes I love to use over and over again. Most of my recipes have been found online and modified by me to suit my families taste. :) Please Join my Recipe Page on Facebook. Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5231571278574929916.post-25181748198803019992013-08-03T20:11:00.003-05:002013-08-03T20:17:02.303-05:00Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDIB8Ng59G5oVa_J2L8bVP6-RQx6GyholIE8ZnlVlDi9qalLQWGagvDqMVVHRedbZiqd0z0n7_tqCS8LopgvwD8Tc5HRCGYu6p6-gJAiU9NCIc_H9b28Yt1n5301w-7-y6a9Ln0yzq0r7/s1600/527532_553246524701302_1206000960_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDIB8Ng59G5oVa_J2L8bVP6-RQx6GyholIE8ZnlVlDi9qalLQWGagvDqMVVHRedbZiqd0z0n7_tqCS8LopgvwD8Tc5HRCGYu6p6-gJAiU9NCIc_H9b28Yt1n5301w-7-y6a9Ln0yzq0r7/s320/527532_553246524701302_1206000960_n.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">My mom made this recipe for every potluck we went to. Everyone always asked for the recipe!</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">16oz Bag of Tri Colored Pasta Cooked according to package directions.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1- lg. head of Broccoli</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />1C+ Zesty Italian Dressing<br /><br />1-6oz can Sliced Olives<br /><br />1. Cook Pasta according to pkg directions. Drain and place in large bowl.<br /><br />2. Chop Broccoli into bite size pieces add to the pasta. Stir.<br /><br />3. Add Olives, Drained. Stir.<br /><br />4. Add Italian Dressing stir until very well coated. Put in fridge for at least 2 hrs. Serve!</span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-81311509741587005532013-08-03T19:56:00.000-05:002013-08-03T19:58:51.580-05:00Baked Coconut Breaded Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-ETNOIR58-1iUcfHyFZmBFmIvWNghBzbfd_-CIsk7jiKqPyfpV3WIDAhKY84lo7dypYHEexhgTCHxHDcZhiyMELqlwCIrL9HhXDrr17BVHyJ2AFz4amNWLPr8uPuNLiIqmXHSD2fRwuU/s1600/625467_635526113140009_1421136840_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-ETNOIR58-1iUcfHyFZmBFmIvWNghBzbfd_-CIsk7jiKqPyfpV3WIDAhKY84lo7dypYHEexhgTCHxHDcZhiyMELqlwCIrL9HhXDrr17BVHyJ2AFz4amNWLPr8uPuNLiIqmXHSD2fRwuU/s320/625467_635526113140009_1421136840_n.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2lbs or more Raw Chicken Tenderloins (Thawed)</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1c or more~ Flour</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 teaspoon~ Garlic Powder</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />2 Eggs, Beaten<br /><br />1c. Plain Bread Crumbs<br /><br />1/2c or more to taste Sweetened Shredded Coconut.<br /><br />Preheat Oven to 350.<br /><br />In one bowl add Flour and Garlic powder and stir...<br /><br />In another bowl put Eggs and beat.<br /><br />In another bowl put bread crumbs and coconut and stir.<br /><br />Take each tenderloin and dip in flour all over, then into eggs, then into bread crumbs and coconut mix make sure you pat the coconut mixture onto the Chicken tenderloins well.<br /><br />Place Each Tenderloin onto a Foil lined cookie sheet that is lightly greased(I use olive oil).<br /><br />Bake for 25 mins or so. Turning once half way through cooking.. Serve w Honey Mustard Dipping Sauce.</span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-24218170137236693012013-08-03T18:56:00.000-05:002013-08-03T19:23:37.138-05:00Oven Roasted Corn on the Cob<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuAYKayz5iW2Fx5rLHYZ8JllZGpUZy9PK4-7K03qh0HhpXO6szD1MFHR9iuiMHc7sHLYDI7oBo5741XU8k2EHpgML3QOjTtom5a0dFia8Gk_Mgn8WLbSwhTgX0B8vv2J7mJrMAocTiQjJ/s1600/995904_688524781173475_1657976758_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuAYKayz5iW2Fx5rLHYZ8JllZGpUZy9PK4-7K03qh0HhpXO6szD1MFHR9iuiMHc7sHLYDI7oBo5741XU8k2EHpgML3QOjTtom5a0dFia8Gk_Mgn8WLbSwhTgX0B8vv2J7mJrMAocTiQjJ/s320/995904_688524781173475_1657976758_n.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Oven Roasted Corn in the Cob... </span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">6 Ears of Corn in their husk</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Butter</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />Sugar<br /><br />Salt<br /><br />Directions:<br /><br />Preheat oven to 350 degrees.<br /><br />Pullback corn husks and rinse ears.<br /><br />Coat each ear with a nice layer of butter or margarine.<br /><br />Sprinkle all over with sugar<br /><br />Then sprinkle with salt.<br /><br />Pull husks back over corn.<br /><br />Place directly on middle oven rack and bake for 30 minutes.<br />** before turning on oven, place of layer of foil on the bottom to catch the butter and sugar drippings so you don't end up with a mess in your oven*</span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-21224663460040696652012-04-05T21:28:00.001-05:002012-04-05T21:28:52.707-05:00Cream Cheese Squares<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3n773I30SXtCh3zuq8D6xeTDqBqI6tLRdsDFHyEIsQt4Fkwn566FmcsGrRbOIquu0lm9RTvYOiOMvUE0PG8Rlrh99g2elo0F79JX53yzw-yAOzX5e6NDuopSCb_y2y3Cvpmu5Ba94Vfu/s1600/319603_10150848531245462_537440461_20999056_1369445179_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3n773I30SXtCh3zuq8D6xeTDqBqI6tLRdsDFHyEIsQt4Fkwn566FmcsGrRbOIquu0lm9RTvYOiOMvUE0PG8Rlrh99g2elo0F79JX53yzw-yAOzX5e6NDuopSCb_y2y3Cvpmu5Ba94Vfu/s320/319603_10150848531245462_537440461_20999056_1369445179_n.jpg" width="320" /></a></div>
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(8 ounce) cans refrigerated crescent roll dough</div>
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2 (8 ounce) packages cream cheese</div>
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1 cup white sugar</div>
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1 teaspoon vanilla extract</div>
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1/2 cup margarine, melted</div>
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1/4 cup white sugar</div>
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1 teaspoon ground cinnamon</div>
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DIRECTIONS:</div>
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1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.</div>
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2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.</div>
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3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.</div>
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<br /></div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-63294288231935833282012-04-05T21:26:00.003-05:002013-08-03T19:22:27.311-05:00Crock Pot Beef Stew<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TjTocZ-1_Z3AcPlUOOcJ6V9YAQxxmxqdii6Ndifk1yMEfoWJCyZ-ReO_d_hhCPvHFfszM7SRKVeHMV6EioWsjbHYQ0lKbTcuLqq31yEC7iKtlCm9FYIzhn7c9eQaxVMze6v5_gbnJLcO/s1600/295801_10150841115750462_537440461_20942347_275741132_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TjTocZ-1_Z3AcPlUOOcJ6V9YAQxxmxqdii6Ndifk1yMEfoWJCyZ-ReO_d_hhCPvHFfszM7SRKVeHMV6EioWsjbHYQ0lKbTcuLqq31yEC7iKtlCm9FYIzhn7c9eQaxVMze6v5_gbnJLcO/s320/295801_10150841115750462_537440461_20942347_275741132_n.jpg" width="320" /></a></div>
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2 1/2 pounds beef stew meat, cut into 1 inch cubes(we bought boneless Beef Rib Meat and cut it myself as it was 3/4 the price of stew meat.)</div>
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1/4 cup all-purpose flour</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon ground black pepper</div>
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1 onion, chopped</div>
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1 1/2 cups beef broth</div>
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3 potatoes, diced</div>
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4 carrots, sliced</div>
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3 stalks celery, chopped</div>
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1 tsp. Garlic Powder</div>
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Place meat in a large plastic bag or Big Bowl. Combine 1/4 to 1/2 cup flour (you will need it to cover your meat) with 1/2 teaspoon salt & 1/2 teaspoon pepper; pour into the bag with the meat, shake to coat. Then heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside, you want to sear the meat. It takes a few minutes. Then remove your stew meat & place in your crockpot.</div>
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Cut the Potatoes, Carrots, Celery and Onion and place in the crockpot. </div>
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Pour Beef Broth & Garlic powder over top and stir to coat all the Veggies and Meat w/ the broth.</div>
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Cook on High for 5-6 hours or on Low for 10-12hrs.</div>
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-76052885225653597172012-04-05T21:24:00.002-05:002013-08-04T07:37:44.922-05:00Cordon Bleu Bake<br />
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INGREDIENTS:</div>
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2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet</div>
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2 tablespoons Dijon mustard</div>
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4 oz sliced chicken</div>
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4 oz sliced ham</div>
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4 slices (1 oz each) Swiss cheese</div>
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DIRECTIONS:</div>
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<li>Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese.</li>
<li>Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal.</li>
<li>Bake at 375°F 15 to 20 minutes</li>
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^^^^^^ This Is before the top layer was added. ^^^</div>
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Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-54374908315159686662012-04-05T21:20:00.002-05:002012-04-05T21:20:24.315-05:00Crock Pot Lasagna Super Simple<br />
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1 1/2- 2lbs Extra Lean Ground Beef(I recommend making this the night before or when ever you brown some beef make extra and freeze it for later)</div>
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1/4c. Onions, Chopped(I Use dehydrated Onions)</div>
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1~ 45oz Jar of Prego Spaghetti Sauce(any flavor)</div>
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3c. Shredded Mozzarella Cheese... Resereve 1c. aside..</div>
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1/2c Grated Parmesan Cheese</div>
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1~ 16oz container Cottage Cheese (small curd)</div>
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1-2 Eggs, Beaten</div>
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1~ 16oz box Lasagna Noodles</div>
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1.Brown Ground Beef until no longer pink, add onions and cook until onions are transparent.</div>
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2.Add Jar of Prego Sauce annd mix well.</div>
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3.In a separate bowl combine 2c. of the Mozzarella, the Parmesan Cheese, Cottage Cheese & the Beaten Egg, Mix Well.</div>
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4.Oil the bottom and Sides of you Crock Pot.</div>
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5.Add Some meat Sauce to the bottom of the crock ppot just to cover the bottom.</div>
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6. Take lasagna noodles and lay in the bottom of crock pot on top of mixture and you will have to break some noodles to make them fit and Double layer it on the bottom layers only..</div>
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7. Layer some cheese mixture.. You may have to use a knife to spread. then add some Meat Mixture then layer Noodles. and repeat process Cheese mix, Meat Mix, noodle and then again Cheese Mix, Meat Mix, Noodles. Then top w/ remaining meat mixture and cover and cook.</div>
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Low for 4hrs-6hrs or High for 2hrs-4hrs.*** when done top w/ last remaining cup of Mozzarella and put on warm and cover and let stand for 10 mins) ENJOY!!</div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-79759165306969589142012-04-05T21:17:00.003-05:002012-04-05T21:17:59.077-05:00Soft & Chewy Peanut Butter Cookies<br />
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Ingredients:</div>
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<li>2 1/2 cups unbleached all-purpose flour</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon salt*</li>
<li>1/2 pound butter (2 sticks), softened*</li>
<li>1 cup packed dark brown sugar</li>
<li>1 cup granulated sugar</li>
<li>1 cup extra-crunchy peanut butter</li>
<li>2 large eggs, room temperature</li>
<li>2 teaspoons vanilla extract</li>
<li>1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses</li>
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Directions:</div>
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<li>Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.</li>
<li>In a medium bowl, sift together flour, baking soda, baking powder, and salt.</li>
<li>In bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.</li>
<li>Roll two tablespoons of dough into a ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Dip a dinner fork in cold water and make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.</li>
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Yields: 3 dozen cookies</div>
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Note: * If using unsalted butter, increase salt to 1 teaspoon.</div>
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**The key to soft and Chewy Peanut Butter Cookies is you have to pull them out of the oven even if they don't exactly look done. when you lift them off the cookie sheet and they look very light tan they are done. they will stiffen up as they are on the cooling rack. and come out nice and soft. for some reason my very first batch of cookies always come out overdone i have no idea why, but timing is the key. even when you take them off the pan they will seem super soft but that's what you're looking for. :)</div>
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Also, When Criss-Crossing them w/ a fork only do it ever so lightly w/ sugar on the back of the fork they will look like little thumbprint size cookies but flatten out.</div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-8695662890480718972012-04-05T20:26:00.001-05:002012-04-05T20:28:05.072-05:00Chicken & Stuffing Casserole<br />
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2 Boxes of stove top prepared according to box directions.</div>
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3-4 Chicken breasts or 6 or so tenderloins boiled & cut up.</div>
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2 1/2 c. Turkey or Chicken Gravy</div>
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3/4c shredded cheese..</div>
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Mix Stuffing and Chicken together and put in 9x13 baking dish. Make Gravy. top casserole w/ Cheese and Gravy and bake @ 350 for 30 mins until heated through. ♥</div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-77002484979159112462011-05-19T11:02:00.002-05:002011-05-19T11:07:06.344-05:00Pumpkin BreadThis is a recipe my mom always used when she would make her holiday bread. It's an original Betty Crocker Pumpkin Bread Recipe.. You can you Pumpkin Pie Spices in place of all the spices and you can also add Chocolate chips for that chocolate lover in you!! YUMMY!!<br />
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<div class="content"><div class="RecipeIngredientItemNumber" style="float: left;">1 </div><div class="RecipeIngredientItem">can (15 ounces) pumpkin (not pumpkin pie mix) </div><div class="RecipeIngredientItemNumber" style="float: left;">1 2/3 </div><div class="RecipeIngredientItem">cups sugar </div><div class="RecipeIngredientItemNumber" style="float: left;">2/3 </div><div class="RecipeIngredientItem">cup vegetable oil </div><div class="RecipeIngredientItemNumber" style="float: left;">2 </div><div class="RecipeIngredientItem">teaspoons vanilla </div><div class="RecipeIngredientItemNumber" style="float: left;">4 </div><div class="RecipeIngredientItem">eggs </div><div class="RecipeIngredientItemNumber" style="float: left;">3 </div><div class="RecipeIngredientItem">cups Gold Medal® all-purpose or whole wheat flour </div><div class="RecipeIngredientItemNumber" style="float: left;">1/2 </div><div class="RecipeIngredientItem">cup coarsely chopped nuts </div><div class="RecipeIngredientItemNumber" style="float: left;">1/2 </div><div class="RecipeIngredientItem">cup raisins, if desired </div><div class="RecipeIngredientItemNumber" style="float: left;">2 </div><div class="RecipeIngredientItem">teaspoons baking soda </div><div class="RecipeIngredientItemNumber" style="float: left;">1 </div><div class="RecipeIngredientItem">teaspoon salt </div><div class="RecipeIngredientItemNumber" style="float: left;">1 </div><div class="RecipeIngredientItem">teaspoon ground cinnamon </div><div class="RecipeIngredientItemNumber" style="float: left;">1/2 </div><div class="RecipeIngredientItem">teaspoon baking powder </div><div class="RecipeIngredientItemNumber" style="float: left;">1/2 </div><div class="RecipeIngredientItem">teaspoon ground cloves You can use Pumpkin Pie Spice in place of all the spices..</div><div class="RecipeIngredientItem"><br />
</div></div><div class="recipePreparation"><div class="noPrint"><div class="hide"></div></div><div class="content"><ol><li> Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. </li>
<li> Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. ** You can also add Chocolate Chips to the mix for that yummy chocolate goodness!!**</li>
<li> Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. </li>
</ol><div><div class="makes">Makes <span id="main_0_recipeData_Makes">2 loaves (24 slices each) </span></div></div></div></div><table><tbody>
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</tbody></table>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-62379492056708424322011-05-19T10:54:00.005-05:002011-11-18T07:27:03.658-06:00Crustless Broccoli, Cheese & Bacon Quiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30XjHDzkZo9zbqxGDP5qo38m75g8AiR4H0eA1abm5tCFiSplENvNn2U_HM6DjSk8k7TLkUDf7O8xazm0OJqx5lLttf5ltSYDQU9VYDqjr6aaV6rkyNo1H-JHjXNVF8dskiD7BfzDB-uAC/s1600/202196_10150443726835462_537440461_17625611_7260743_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30XjHDzkZo9zbqxGDP5qo38m75g8AiR4H0eA1abm5tCFiSplENvNn2U_HM6DjSk8k7TLkUDf7O8xazm0OJqx5lLttf5ltSYDQU9VYDqjr6aaV6rkyNo1H-JHjXNVF8dskiD7BfzDB-uAC/s320/202196_10150443726835462_537440461_17625611_7260743_o.jpg" width="320" /></a></div><br />
8 eggs<br />
<br />
1/2c milk<br />
<br />
1/2 10oz box of frozen Broccoli thawed and drained well<br />
<br />
1/2-3/4 C Shredded Cheese<br />
<br />
1 pkg. Oscar Mayer Pre-cooked Bacon, crumbled<br />
<br />
1/2 tsp. Salt<br />
<br />
1/2 tsp. Pepper<br />
<br />
1/2 tsp. Garlic Powder<br />
<br />
Combine Eggs, milk, Salt, Pepper & Garlic Powder and mix well.<br />
Grease a Deep Dish Glass Pie Dish. <br />
Layer Broccoli, Bacon and cheese in the bottom of the pie dish. Pour Mixture over the ingredients in pie dish.<br />
Bake 350 degree for 45-50 mins until knife inserted comes out clean. Let stand a few mins before serving. Serves 6<br />
<br />
<br />
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</script>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-79628003923747635832011-05-19T10:20:00.000-05:002011-05-19T10:20:43.947-05:00Cheese, Broccoli, Ham, Asparagus Strata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kO5PUvwJHUvRER5vV7XCdfkg84Hud8DfxtNVb42pj7Munii7Bp_npbf6e6dAjGXuYsW6zTWOAaRG_iNeRhOe_yk7KRslKNGBd8NeE6lqYqhusiYmPzQOzVoW5UcqcBZfakQh1UqNTN-o/s1600/202157_10150559880175462_537440461_18071979_1063489_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kO5PUvwJHUvRER5vV7XCdfkg84Hud8DfxtNVb42pj7Munii7Bp_npbf6e6dAjGXuYsW6zTWOAaRG_iNeRhOe_yk7KRslKNGBd8NeE6lqYqhusiYmPzQOzVoW5UcqcBZfakQh1UqNTN-o/s320/202157_10150559880175462_537440461_18071979_1063489_o.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSTVQXGlzm2qTGo7Vl6WF4nGtStygYst7G7wSf-1Tx2j8ricebh-wO5FEkrVSNP8wFSMf8vDi2u4aW7qaRsbac3vS9PbGvGIX9hReOXhGtvItBCzW-A9rw9SlE0Z99aSOfTdWL0-2ea4B/s1600/210370_10150559927005462_537440461_18072425_6540352_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSTVQXGlzm2qTGo7Vl6WF4nGtStygYst7G7wSf-1Tx2j8ricebh-wO5FEkrVSNP8wFSMf8vDi2u4aW7qaRsbac3vS9PbGvGIX9hReOXhGtvItBCzW-A9rw9SlE0Z99aSOfTdWL0-2ea4B/s320/210370_10150559927005462_537440461_18072425_6540352_o.jpg" width="320" /></a></div>This is just another recipe I made up. I served it w/ a Garden Salad. <br />
<br />
<br />
2- loaves French Bread<br />
<br />
1- 10oz bag Frozen Broccoli<br />
<br />
1 Bag of Microwavable Asparagus<br />
<br />
1C or More~ Shredded Cheese<br />
<br />
2C Ham cut or you can use Lunch meat ham and Tear it up.<br />
<br />
8~ Eggs<br />
<br />
2C. Milk<br />
<br />
<span data-jsid="text">I cooked the broccoli & asparagus in the microwave.. I tore & cubed one french loaf into the bottom of a greased 9x13 then layered the broccoli, cut asparagus, ham and cheese. Then added the other loaf on top and topped it w/ the rest of the cheese... I then beat 8 eggs and 2c. of milk together and then poured over mixture and let it sit for 5 mins to absorb the egg mixture into the bread and baked at 375 for 50 mins.</span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-34399324834780432492011-05-19T10:12:00.001-05:002011-05-19T10:12:37.101-05:00Canned Soup Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPJvHK7n6TbCBwn6UXHVHehxxypdG4JitCExcXETmfF4e7T1o9-DlrPNVTwIDNvPt-DPpfNKpQFjG9NCa-i4RPoazNJHl_KGvYHEK4Sn9f-VVmNFkKsNzCiTGbJmF19eFELojTg6pmOEP/s1600/209745_10150569540425462_537440461_18199603_3046747_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPJvHK7n6TbCBwn6UXHVHehxxypdG4JitCExcXETmfF4e7T1o9-DlrPNVTwIDNvPt-DPpfNKpQFjG9NCa-i4RPoazNJHl_KGvYHEK4Sn9f-VVmNFkKsNzCiTGbJmF19eFELojTg6pmOEP/s320/209745_10150569540425462_537440461_18199603_3046747_o.jpg" width="320" /></a></div><br />
<br />
I made this recipe up one night and my husband has asked for it quiet often! I always serve it w/ Cornbread and a Salad.<br />
<br />
2 ~cans Cream of Potato Soup<br />
<br />
2 ~cans Cream of Celery<br />
<br />
1 ~ Lg. can Cream of Chicken<br />
<br />
1 ~ Lg. can Cream of Mushroom<br />
<br />
1 ~ can Cheddar Cheese Soup<br />
<br />
1 ~ 10oz bag Frozen Corn<br />
<br />
1/2 or more jar. Hormel Real Bacon Pieces<br />
<br />
1c. or more Velveeta cheese cubed into small cubes<br />
<br />
1c. Milk<br />
<br />
Add all ingredients into a Lg. Pot and cook until corn is done and Velveeta is melted..<br />
<br />
It makes a lot so I freeze some for later. :-)Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-7123489334434102482011-05-19T10:02:00.000-05:002011-05-19T10:02:00.878-05:00Funnel Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeDNgi13Q_3VoXyCnZwElxAJSWHgqgzCSsE7ylKP3-rHj_0cIaruCU1WMSlZvwMeikdVvf-laIQrkI4xJ4bfxgZSJfIZssMwJlAtfiq8zIPhDnEeP7XkEGsefwuUgmaNEFz0xHOZq7vRR/s1600/220762_10150593908680462_537440461_18441116_6569058_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeDNgi13Q_3VoXyCnZwElxAJSWHgqgzCSsE7ylKP3-rHj_0cIaruCU1WMSlZvwMeikdVvf-laIQrkI4xJ4bfxgZSJfIZssMwJlAtfiq8zIPhDnEeP7XkEGsefwuUgmaNEFz0xHOZq7vRR/s320/220762_10150593908680462_537440461_18441116_6569058_o.jpg" width="320" /></a></div><br />
<span data-jsid="text">3 eggs<br />
<br />
2 cups milk<br />
<br />
1/4 cup white sugar<br />
<span class="text_exposed_show"><br />
3 2/3 cups all-purpose flour<br />
<br />
1/2 teaspoon salt<br />
<br />
2 teaspoons baking powder<br />
<br />
Directions<br />
<br />
In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.<br />
<br />
In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.<br />
<br />
In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).<br />
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.<br />
<br />
** I always add a couple teaspoons of Vanilla too! **</span></span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-44040878153417181102011-05-03T09:09:00.003-05:002011-05-03T09:13:03.151-05:00Creamy Chicken & Veggies served over Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwoG_C2B_Z2dXIFuTpPO81L1kF27Ge4fD-rW7am-ugzjrs_lEjShkJeY1QXYstx-5QVj31JK5dNOpYd5Hy0XjJvFidYDljQbBSpLlbRS2_5GltdAvmGqPU8zK2DYjSKxvNnYajQz8rprn/s1600/209242_10150564073870462_537440461_18122677_6726549_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwoG_C2B_Z2dXIFuTpPO81L1kF27Ge4fD-rW7am-ugzjrs_lEjShkJeY1QXYstx-5QVj31JK5dNOpYd5Hy0XjJvFidYDljQbBSpLlbRS2_5GltdAvmGqPU8zK2DYjSKxvNnYajQz8rprn/s320/209242_10150564073870462_537440461_18122677_6726549_o.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
With this recipe you can Use my Country Gravy Recipe or you can use the "Biscuit Gravy" packets by McCormick. :-)<br />
<br />
2 containers of Refrigerator Flaky Biscuits (I use Pillsbury)<br />
2- Boneless Chicken Breasts, Boiled and chopped. (Or you can use 2 cans of Swanson Chicken Breast) <br />
1- 10 to 16 oz bag of Frozen Mixed veggies w/ Peas, Carrots and corn.<br />
3- Stalks Chopped Celery<br />
4c Country Gravy<br />
<br />
Bake Biscuits according to package Directions while Gravy is cooking.. <br />
Make Gravy according to directions on packet (or Use my Recipe below)<br />
Add Chicken and stir to mix in.<br />
Add 3/4 of bag of frozen Veggies<br />
Add Celery<br />
Cook on low until the veggies are cooked and no longer frozen. Once Biscuits are done, Split 2 biscuits in half and lay on the plate face up and top w/ the Creamy Chicken & Veggies. YUM!!<br />
<br />
*Country Gravy* <br />
<span data-jsid="text">1/2 cup vegetable oil<br />
3/4 cup all-purpose flour<br />
1 teaspoon salt</span><br />
<span data-jsid="text"><span class="text_exposed_hide"></span><span class="text_exposed_show">1 teaspoon ground black pepper<br />
4 cups milk<br />
<br />
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.</span></span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-50086820784972016392011-05-03T08:55:00.000-05:002011-05-03T08:55:47.701-05:00Crustless Cream Chesse Pumpkin Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XoE-a5u8yOTsaIiguOtB-_IvX_gvnBWu-sf4tmzQ4X2kcLjQHwUiOQQssSvWnn4oORKIxZztkAlsu3Imj7TYDuv9KnYFsYTgmUknS7jk5No_kAO-o1I-c_aMC-AJtvRSNEUwkW5sn3RM/s1600/201575_10150562947610462_537440461_18111115_4421559_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XoE-a5u8yOTsaIiguOtB-_IvX_gvnBWu-sf4tmzQ4X2kcLjQHwUiOQQssSvWnn4oORKIxZztkAlsu3Imj7TYDuv9KnYFsYTgmUknS7jk5No_kAO-o1I-c_aMC-AJtvRSNEUwkW5sn3RM/s320/201575_10150562947610462_537440461_18111115_4421559_o.jpg" width="320" /></a></div><br />
2 cups of fresh pumpkin puree<br />
4 large eggs (at room temperature)<br />
1 1/2 cups of cream cheese (at room temperature)<br />
1 1/2 teaspoons of cinnamon<br />
1/2 teaspoon of freshly grated ginger<br />
1/2 teaspoon of nutmeg<br />
1/8 teaspoon of ground cloves<br />
2 teaspoons of vanilla<br />
2 tablespoons of brown sugar<br />
4 tablespoons of honey<br />
<br />
Grease a 9 inch glass pie plate generously with butter or oil. <br />
<br />
Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean. <br />
<br />
The pie can be served with Whipped Cream .Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-27106242172010724572011-05-03T08:48:00.001-05:002011-05-03T08:49:41.336-05:00Frito Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayhjr8d9wT7zc4HIHwi1cHbzqs1ad8s9EU_gdgnoSKW40BUA0zO5sgKQhBpDTF_8gGG6lKLOjfX_34ZoMIiRpPzAydVYe9mlof_zJCkAsTGGJw9w05b0nkfdehQ57yMffkfHQZ-zWuXdu/s1600/220130_10150567842860462_537440461_18172679_206819_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayhjr8d9wT7zc4HIHwi1cHbzqs1ad8s9EU_gdgnoSKW40BUA0zO5sgKQhBpDTF_8gGG6lKLOjfX_34ZoMIiRpPzAydVYe9mlof_zJCkAsTGGJw9w05b0nkfdehQ57yMffkfHQZ-zWuXdu/s320/220130_10150567842860462_537440461_18172679_206819_o.jpg" width="320" /></a></div><br />
<br />
<span data-jsid="text">1- 14 1/2 oz bag of Fritos corn chips </span><br />
<span data-jsid="text">9oz finely shredded colby jack cheese or Cheddar Cheese</span><br />
<span data-jsid="text">30oz can of Hormel Chili (no Beans). </span><br />
<br />
<span data-jsid="text"> I oiled the bottom and sides of a 9x13 baking dish.. </span><br />
<span data-jsid="text">Layered a thick layer of chips on the bottom covering it. </span><br />
<span data-jsid="text">Then put chili on top and then layered some cheese.. Then layered Chips, Chili and cheese. </span><br />
<span data-jsid="text">Baked in 350 oven for 10mins...</span><br />
<br />
<span data-jsid="text">Serving suggestions: Top w/ Shredded Lettuce, Tomato & Sour Cream. So Delicious & Simple!! </span>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-22648008948747060962011-05-03T06:46:00.000-05:002011-05-03T06:46:09.529-05:00Meal Plan Ideas.. :-)<div class="mbl notesBlogText clearfix"><div><strong>Day 1~ Chicken Tacos & Chicken Tostadas</strong> Serve w/ <strong>Refried Beans</strong><br />
<br />
<strong>Day 2~ BBQ Muffin Cups </strong>Serve w/ a <strong>Side Salad </strong>(In my blog)<strong> </strong><br />
<br />
<strong>Day 3~ Crock Pot Beef Stroganoff </strong>Serve w/ a <strong>Side Salad </strong>(In my blog)<strong> </strong><br />
<br />
<strong>Day 4~ Biscuits & Country Gravy </strong>Serve w/ <strong>Bacon or Sausage </strong>( In my blog)<strong> </strong><br />
<br />
<strong>Day 5~ Chicken Enchiladas </strong>Serve w/ <strong>Spanish Rice & Side Salad </strong>(In my blog)<strong> </strong><br />
<br />
<strong>Day 6~ Tator Tot Casserole </strong>Serve w/ <strong>Side Salad </strong>(In my blog)<br />
<br />
<strong>Day 7~ Honey Lemon Pepper Chicken </strong>Serve w/ <strong>Mashed Potatoes & Green Beans & Salad </strong>(In my blog)<br />
<br />
<strong>Day 8~ Crock Pot Chicken Cacciatore over Bowtie Pasta </strong>Serve w/ <strong>Side Salad </strong>(In my Blog)<br />
<br />
<strong>Day 9~ Hashbrown Casserole </strong>Serve w/ <strong>Side Salad </strong>(In my Blog)<br />
<br />
<strong>Day10~ Hot Meatball Sandwiches </strong>Serve w/ <strong>Side Salad </strong>(In my blog)<strong> </strong><br />
<br />
<strong>Day11~ Loaded Baked Potatoes </strong>Serve w/ <strong>Side Salad </strong><br />
<br />
<strong>Day12~ Crock Pot BBQ Chicken </strong>Serve w/ <strong>Mashed Potatoes, Corn & Side Salad </strong>(In my blog)<strong> </strong><br />
<br />
<strong>Day13~ Taco Salad ( I will post simple instructions)</strong><br />
<br />
<strong>Day14~ Breakfast for Dinner~ Eggs, Bacon or Sausage, Pancakes or French Toast or Waffles.</strong><br />
<br />
<strong>Day15~ Chili Cheese Dogs </strong>Serve w/ <strong>Fries & Macaroni and Cheese. (I buy canned Hormel Chili w/ No Beans) </strong><br />
<br />
<strong>Day16~ Grilled Cheese Sandwiches & Soup (on the grilled cheese you can add sliced Ham & Tomatoes before cooking)</strong><br />
<br />
<strong>Day17~ Tilapia </strong>Serve w/ <strong>Rice & Mixed Veggies ( on the Tilapia I use Seasoned Salt & Lemon Pepper as my spices on it)</strong><br />
<br />
<strong>Day18~ Spaghetti Bake </strong>Serve w/ <strong>Side Salad </strong>(In my blog)<strong> </strong><br />
<br />
<strong>Day19~ Crock Pot Cheeseburgers </strong>Serve w/ <strong>French Fries </strong>(In my blog)<strong> </strong></div></div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-30454349868807924572011-02-05T18:14:00.004-06:002011-05-03T07:54:32.168-05:00Chicken Tortilla Soup Recipe<div class="mbl notesBlogText clearfix"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P6xC2zCPpyUDF40wcA243UHr0dFr-CrDW5-rUGjOtbNOE-FpQRKbmpalbehEk6GU4lQRHARAbtrALx7NdrwIDysj1hSxba1OcBHO4jA9H4mAo7hZgFskQwWfbTYCyUGIe3_x-uhkhMr9/s1600/171593_10150385436540462_537440461_16894743_5009161_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P6xC2zCPpyUDF40wcA243UHr0dFr-CrDW5-rUGjOtbNOE-FpQRKbmpalbehEk6GU4lQRHARAbtrALx7NdrwIDysj1hSxba1OcBHO4jA9H4mAo7hZgFskQwWfbTYCyUGIe3_x-uhkhMr9/s320/171593_10150385436540462_537440461_16894743_5009161_o.jpg" width="320" /></a></div> I made this recipe up by using about 7 different recipes and making my own.. Hope you like.. Let me know what you think. :)<br />
<br />
6 + cups water use more or less to your liking in soup..<br />
<br />
5 Chicken Breast<br />
<br />
1 large can Enchilada Sauce (you choose mild, or hot)<br />
<br />
2 cans of Rotel Diced Tomatoes & Chilies ( you choose mild or Hot)<br />
<br />
2 Zucchini, Diced<br />
<br />
2 Avacados cut into bite size pieces<br />
<br />
1 Sm. onion Diced or dehydrated onion<br />
<br />
Chopped, green onion<br />
<br />
1 sm bag frozen corn<br />
<br />
1 sm bag frozen green beans<br />
<br />
Salt & Pepper to taste<br />
<br />
Lime juice ( fresh or bottled)<br />
<br />
12 corn tortillas cut into thin strips2 tbsp. Oil<br />
<br />
Put water and chicken breast and onion into large soup pot and boil until chicken is done.. Do not dump the water.. This will be your broth.. Remove chicken and cut into bite size pieces and replace back into the pot.<br />
<br />
Add both can of tomatoes and chilies and the Enchilada sauce and stir well.<br />
<br />
Add Diced Zucchini, corn, green beans, green onions, a couple of teaspoons of Lime juice and avacados and cook on medium. to boil lightly..<br />
<br />
Heat oil in frying pan and Take the Corn tortillas that you cut into thin strips and lightly brown in pan to a slight crisp. Add to the pot and boil for a couple more minutes and serve.<br />
<br />
Top your soup bowls with avacados, a tablesppon of sour cream, some lime juice and shredded cheese.. ENJOY!!</div></div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com1tag:blogger.com,1999:blog-5231571278574929916.post-54714334734539498432011-01-21T08:40:00.002-06:002011-05-03T08:07:56.325-05:00Honey Lemon Pepper ChickenI learned about this recipe a long time ago when I went to a friend house for dinner when I was like 8! It was such a delicious way to cook chicken that I made sure I learned how to make it.<br />
<br />
4-6 med.- lg. Chicken Breast, Thawed<br />
1 teddy bear jar of Honey<br />
lemon Juice (fresh or bottled) if you use fresh Lemons I used 4-5 depending on size.. <br />
My special Lemon Pepper Seasoning (see Recipe below)<br />
<br />
Preheat oven to 350 degrees..<br />
<br />
Place thawed Chicken Breast in a 9x13 baking dish with a little bit of water in bottom of dish to avoid dry chicken. Poke chicken w/ a fork a few times and then squeeze lemon juice onto the chicken breasts and let it sit for 10-15 mins or so.. Squeeze a little honey on each and let it soak in(don't worry if it slides off) then sprinkle w/ seasoning.. Cover and cook for 20 mins or so, uncover and add more honey to chicken breast coat well. cook uncovered until done.<br />
<br />
<br />
<b>My Special Lemon Pepper Seasoning:</b><br />
<br />
<b>Grated Lemon Peel (spice)</b><br />
<b>Pepper</b><br />
<b>Onion Powder</b><br />
<b>Salt</b><br />
<b>Sugar</b><br />
<b>Garlic Powder</b><br />
<br />
<b>Combine all ingredients in a bowl and mix well w/ a spoon.. Store in an airtight container in a cool, dry place. I will update w/ measurements b/c I normally make it w/o measuring. :)</b>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-25974511700436047842011-01-15T15:55:00.005-06:002011-05-03T08:18:49.130-05:00Easy Crockpot Ground Beef Stroganoff<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs46RcNzLgeaOkuQY3lXQ8Y0BpqBDeiSRPno8GE5cMWQ9GNjmFV6tRyx8_60IiI55t9lpra2tkiakcYvvj9TZ5y9KZYsxmsBSr9HTP4hmb3bW7bpoQmA-CjCcoBBCOXKEUa-eZgB7XTyuX/s1600/68180_10150336569000462_537440461_15977787_7509859_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs46RcNzLgeaOkuQY3lXQ8Y0BpqBDeiSRPno8GE5cMWQ9GNjmFV6tRyx8_60IiI55t9lpra2tkiakcYvvj9TZ5y9KZYsxmsBSr9HTP4hmb3bW7bpoQmA-CjCcoBBCOXKEUa-eZgB7XTyuX/s320/68180_10150336569000462_537440461_15977787_7509859_n.jpg" width="320" /></a></div><br />
<span style="font-family: arial;">2 pounds Ground beef<br />
2 Onions -- sliced<br />
1/2 tsp-1 tsp garlic powder<br />
4 tablespoons Flour<br />
Salt and pepper<br />
1/2 teaspoon Paprika<br />
2 cans Cream of celery or mushroom** I use a can of each**<br />
1 1/2 cups Sour cream</span><br />
<br />
<span style="font-family: arial;"> </span>Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well. <br />
<br />
Put all in crockpot on low for 6 hours. After cooking for 4 1/2hrs, cook a package of Extra Wide Egg Noodles according to pkg directions* and then add to mixture in crockpot continue to cook for the last hr. When you get ready to serve mix in sour cream.Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-88793261392794720322011-01-15T15:41:00.002-06:002011-05-03T08:17:57.289-05:00Crustless Broccoli & Cheddar Quiche<div class="recipe_ingredients"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yDUkusQzVEp3uOB5Z9ywQqTftFOasuQxDMzFh6WDy9ldXZiuvhnHT_M0oXjWi9ieFiVK_nHf6WnIkmvwN5WzwkogET9ezOLD5Du5XZDcjoFBuLIcabbEoKE4TINouNBFp0gjx2wjj9VW/s1600/33755_10150278752810462_537440461_15031729_2808349_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yDUkusQzVEp3uOB5Z9ywQqTftFOasuQxDMzFh6WDy9ldXZiuvhnHT_M0oXjWi9ieFiVK_nHf6WnIkmvwN5WzwkogET9ezOLD5Du5XZDcjoFBuLIcabbEoKE4TINouNBFp0gjx2wjj9VW/s320/33755_10150278752810462_537440461_15031729_2808349_n.jpg" width="320" /></a></div><div class="recipe_ingredients"></div><div class="recipe_ingredients">We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-) </div><div class="recipe_ingredients"></div><div class="recipe_ingredients">Cooking spray or oil for pie dish.</div><div class="recipe_ingredients"> salt</div><div class="recipe_ingredients">1 package (10 ounces) frozen broccoli florets</div><div class="recipe_ingredients">6 large eggs</div><div class="recipe_ingredients">1/2 cup half-and-half or milk ( I use Milk)</div><div class="recipe_ingredients">1/4 teaspoon ground pepper</div><div class="recipe_ingredients">1/8 teaspoon ground garlic powder</div><div class="recipe_ingredients">3/4- 1 cup shredded cheddar cheese </div><div class="recipe_ingredients"></div><div class="recipe_ingredients"><ol><li class="recipe">Preheat oven to 350° . Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.</li>
<li class="recipe">In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese. </li>
<li class="recipe">Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. </li>
</ol> ** I serve with a salad**</div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-90384649914354015002011-01-15T15:26:00.002-06:002011-05-03T07:57:56.295-05:00Pineapple Upside Down Cake<table><tbody>
<tr class="ingredient"><td class="RecipeIngredientItemNumber"><br />
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</td> <td class="RecipeIngredientItem"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoARqP-sH0w6w-5VvnLV6aruKJwvzZF81OpTP7aRyIJyvYG_Bb79i1WC-NlX2uvs6Ec4W-XZLQuwn5vZ4mlRDFdn7kVAGGmFHf-RrdUvFYRCuObuDN0LgkyIm_3gNHcXG5WOq1Y7M-BphV/s320/17942_393158860461_537440461_10319616_6377312_n.jpg" width="320" /></div><div class="RecipeIngredientItemNumber" style="float: left;">1/4 </div><div class="RecipeIngredientItem"> cup butter or margarine</div><div class="RecipeIngredientItem"></div><div class="RecipeIngredientItem">2/3 cup packed brown sugar </div><div class="RecipeIngredientItemNumber" style="float: left;">9 </div><div class="RecipeIngredientItem"> slices pineapple in juice (from 14-oz can), drained </div><div class="RecipeIngredientItemNumber" style="float: left;">9 </div><div class="RecipeIngredientItem"> maraschino cherries without stems, if desired </div><div class="RecipeIngredientItemNumber" style="float: left;">1 1/3 </div><div class="RecipeIngredientItem"> cups Gold Medal® all-purpose flour </div><div class="RecipeIngredientItemNumber" style="float: left;">1 </div><div class="RecipeIngredientItem"> cup granulated sugar </div><div class="RecipeIngredientItemNumber" style="float: left;">1/3 </div><div class="RecipeIngredientItem"> cup shortening </div><div class="RecipeIngredientItemNumber" style="float: left;">1 1/2 </div><div class="RecipeIngredientItem"> teaspoons baking powder </div><div class="RecipeIngredientItemNumber" style="float: left;">1/2 </div><div class="RecipeIngredientItem"> teaspoon salt </div><div class="RecipeIngredientItemNumber" style="float: left;">3/4 </div><div class="RecipeIngredientItem"> cup milk </div><div class="RecipeIngredientItemNumber" style="float: left;">1 </div><div class="RecipeIngredientItem"> egg </div><div class="RecipeIngredientItem"></div><div class="RecipeIngredientItem"><div class="content"><ol><li> Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.</li>
<li> In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.</li>
<li> Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.</li>
</ol><div><div class="makes">Makes <span id="main_0_recipeData_Makes">9 servings ** I used a round 9in pan**</span></div></div></div></div></td></tr>
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</tbody></table>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-21765716441953540452011-01-15T15:11:00.003-06:002011-05-03T07:56:46.184-05:00Mini Pumpkin Pie Bites with Nilla Wafer Crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R2NJyVK2mGSOScz-Hx57O4-99wl9lxJFVimmc1rYzZRx2m-ekPppA2DD_hkZxOY1Uf_8uG2xwHaoQDlvxxiec-rjT25S6xXc5RkJv1osMDQaAnc480oosI54ybUScsbujvrYi75vwMwm/s1600/10844_334519780461_537440461_9749006_8200084_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R2NJyVK2mGSOScz-Hx57O4-99wl9lxJFVimmc1rYzZRx2m-ekPppA2DD_hkZxOY1Uf_8uG2xwHaoQDlvxxiec-rjT25S6xXc5RkJv1osMDQaAnc480oosI54ybUScsbujvrYi75vwMwm/s320/10844_334519780461_537440461_9749006_8200084_n.jpg" width="320" /></a></div><br />
<br />
I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..<br />
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..<br />
<br />
Nilla Wafer Crust<br />
<ul><li class="plaincharacterwrap"> 1 1/2 cups vanilla wafer crumbs</li>
<li class="plaincharacterwrap"> 1/4c or so butter</li>
</ul><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><ol><li><span class="plaincharacterwrap break"> Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan. </span></li>
</ol></div>Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0tag:blogger.com,1999:blog-5231571278574929916.post-19458796584957666762011-01-15T15:07:00.002-06:002011-05-03T07:58:32.320-05:00Libbys Pumpkin Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAym-w7QyIhOhYmpT5x25STDaDY8v0EIjHpngthwUyPgQqCEAO2RkyyjGMJgNXUIjVASQhY97BQlz7DAN-_eC2iwEDoEaahFvyqJ2vza9nzAPJNUpVnjk2yllxa64Uwo7fhRisdqenqKiB/s1600/10844_334226840461_537440461_9746042_3841398_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAym-w7QyIhOhYmpT5x25STDaDY8v0EIjHpngthwUyPgQqCEAO2RkyyjGMJgNXUIjVASQhY97BQlz7DAN-_eC2iwEDoEaahFvyqJ2vza9nzAPJNUpVnjk2yllxa64Uwo7fhRisdqenqKiB/s320/10844_334226840461_537440461_9746042_3841398_n.jpg" width="320" /></a></div><div style="margin: 0px 8px 4px 0px;">1 (9 inch) unbaked deep dish pie crust</div><div style="margin: 0px 8px 4px 0px;">3/4 cup white sugar</div><div style="margin: 0px 8px 4px 0px;">1 teaspoon ground cinnamon</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon ground ginger</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon ground cloves</div><div style="margin: 0px 8px 4px 0px;">2 eggs</div><div style="margin: 0px 8px 4px 0px;">1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin</div><div style="margin: 0px 8px 4px 0px;">1 (12 fluid ounce) can Evaporated Milk</div><div style="margin: 0px 8px 4px 0px;"></div>Preheat oven to 425 degrees F.<br />
<br />
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.<br />
<br />
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)Brandyhttp://www.blogger.com/profile/13648258811826276687noreply@blogger.com0