Now that I'm a stay at home Mom I'm getting to cook more and having fun trying new recipes. I found this one yesterday and made it with a rotisserie chicken from our local grocery store. It turned out so yummy and Brad said "make it again".
2-3 cups cooked chicken (I used a rotisserie chicken cut up which is actually cheaper than buying chicken breasts that are uncooked and unseasoned)
1 package chicken flavored ramen noodles (crushed)
1/2 cup celery (chopped)
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1 cup sour cream
1 can mushroom soup
1 garlic clove
butter or margarine
Salt and Pepper to taste
Saute vegetables in butter or margarine and fresh garlic; add all other ingredients, including seasoning packet from noodles. Bake at 350 degrees for 20-30 minutes.
Friday, September 10, 2010
Tuesday, June 22, 2010
Jodi's Homemade Salsa
Jodi Hurst brought us a delicious Mexican meal after Winston was born. One of the items she brought was her homemade salsa. It hit the spot! I loved it and couldn't get enough. I asked her for the recipe and have made it already once and it's so easy and tasty. Thanks Jodi for sharing!
Jodi writes...The salsa recipe is simple. I never measure anything, so I am guessing. Hope you have a food processor, that's what I use. I just quarter about 5 or 6 Roma tomatoes, 1 or 2 cloves of garlic (depends on how garlicky you like it, I usually use 2) Sometimes I use 1/2 to 1 whole fresh jalapeno that has been seeded or jar jalapenos, whichever I have at the time, but either way I add a couple of tablespoons of the jarred jalapeno juice. About 4 slices of onion and I tear off a good size bunch of cilantro and salt to taste. Pulse it until you get it to the consistency you want and enjoy!
Jodi writes...The salsa recipe is simple. I never measure anything, so I am guessing. Hope you have a food processor, that's what I use. I just quarter about 5 or 6 Roma tomatoes, 1 or 2 cloves of garlic (depends on how garlicky you like it, I usually use 2) Sometimes I use 1/2 to 1 whole fresh jalapeno that has been seeded or jar jalapenos, whichever I have at the time, but either way I add a couple of tablespoons of the jarred jalapeno juice. About 4 slices of onion and I tear off a good size bunch of cilantro and salt to taste. Pulse it until you get it to the consistency you want and enjoy!
Wednesday, March 17, 2010
Mom's Russian Bierocks
Mom made these recently when we were out at their house for supper. We all loved them. They are easy and they also keep for a while. You can freeze them and then just pop them in the microwave for a quick lunch.
1 medium size cabbage, chopped
1 medium onion, chopped
1/2 lb. hamburger
1/2 lb. ground sausage
1/2 tsp. salt
Seasoned Salt to taste
Garlic Salt to taste
Pepper to taste
Crescent Rolls
Mix cabbage, onion, seasonings, hamburger and sausage, cook until done. Cut crescent rolls into large squares (4 inch). Place a tbsp. of mixture on each square and wrap, pinching edges together. Bake at 400 degrees until browned.
1 medium size cabbage, chopped
1 medium onion, chopped
1/2 lb. hamburger
1/2 lb. ground sausage
1/2 tsp. salt
Seasoned Salt to taste
Garlic Salt to taste
Pepper to taste
Crescent Rolls
Mix cabbage, onion, seasonings, hamburger and sausage, cook until done. Cut crescent rolls into large squares (4 inch). Place a tbsp. of mixture on each square and wrap, pinching edges together. Bake at 400 degrees until browned.
KayCee's Tortilla Appetizers
A couple years ago we were at Jayson and KayCee's home to watch an OU Football game and KayCee had made these tortilla appeitzers. They were exceptional. I recently was reminded of them and craving them so I asked her for the recipe and made a batch of them.
1 package of the big tortillas
3 8 oz. package of Cream Cheese
1 package of hidden valley ranch mix (mix in however much you want to taste -I used 1/2 - 3/4 of the package)
1 bunch of green onions (chopped)
2 packages of carl budding cornbeef (chopped)
1 small can of chopped black olives (you probably won't use it all)
Shredded cheddar cheese
Soften the cream cheese by letting it sit out a while. Mix all the inredients together in the cream cheese and add the ranch how ever much you want and however much of the olives too. Spread a liberal amount on to the tortillas and then slice them up!
1 package of the big tortillas
3 8 oz. package of Cream Cheese
1 package of hidden valley ranch mix (mix in however much you want to taste -I used 1/2 - 3/4 of the package)
1 bunch of green onions (chopped)
2 packages of carl budding cornbeef (chopped)
1 small can of chopped black olives (you probably won't use it all)
Shredded cheddar cheese
Soften the cream cheese by letting it sit out a while. Mix all the inredients together in the cream cheese and add the ranch how ever much you want and however much of the olives too. Spread a liberal amount on to the tortillas and then slice them up!
Monday, March 15, 2010
Creamy Fruit Salad
About a year ago I was experiencing with different types of fruit in salads and came up with this fruit salad that we love. Hunter loves it too!Fresh Strawberries
Cut Up
Cut UpPurple Seedless Grapes
Fresh Blueberries
4 Kiwi Sliced
1 Cup Cream
3/4 Cup Splenda
Cut up in bowl and mix together. Pour the cream and splenda over and toss again. Refrigerate until ready to serve. This salad also keeps for a couple of days too.
Cut up in bowl and mix together. Pour the cream and splenda over and toss again. Refrigerate until ready to serve. This salad also keeps for a couple of days too.
Friday, March 12, 2010
Velda's Easy Chicken Bake
This is a dish that Velda fixed for us on a Thursday when we ate lunch at her house. I had never had it before and loved it. So easy and so yummy! You can also find the recipe on the back of the stove top stuffing box.
1 pkg. Stove Top Traditional Sage Stuffing Mix
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained
Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.
Mix chicken soup, sour cream and vegetables in 13x9 inch baking dish; top with stuffing.
Bake 30 minutes or until chicken is cooked through.
1 pkg. Stove Top Traditional Sage Stuffing Mix
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained
Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.
Mix chicken soup, sour cream and vegetables in 13x9 inch baking dish; top with stuffing.
Bake 30 minutes or until chicken is cooked through.
Monday, March 1, 2010
Waynetta's Macaroon Brownies
I received this recipe this past week from my friend, Waynetta. We had a birthday party for Daniel and Kay this weekend and I decided to make them for the b-day party dessert. They are so rich and so yummy!
1 cup butter
2 cups sugar
4 Eggs
1 tsp. vanilla
2 cups flour
1/2 cup baking cocoa
1/2 tsp. cream of tartar
1/2 cup chopped nuts (I use pecans)
Macaroon Filling
1 (14 oz. pkg.) flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
Frosting
6 tbsp. butter
2 & 2/3 cups confectioners sugar
1/2 cup baking cocoa
1 tsp. vanilla
1/4 to 1/2 cup sour cream
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread 1/2 into a greased 13x9 in. baking pan. Combine coconut, condensed milk, and vanilla; carefully spread over chocolate layer. Top with remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. For frosting, cream butter, and sugar, cocoa, vanilla, and sour cream. Mix until smooth. Add more sour cream if needed.
1 cup butter
2 cups sugar
4 Eggs
1 tsp. vanilla
2 cups flour
1/2 cup baking cocoa
1/2 tsp. cream of tartar
1/2 cup chopped nuts (I use pecans)
Macaroon Filling
1 (14 oz. pkg.) flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
Frosting
6 tbsp. butter
2 & 2/3 cups confectioners sugar
1/2 cup baking cocoa
1 tsp. vanilla
1/4 to 1/2 cup sour cream
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread 1/2 into a greased 13x9 in. baking pan. Combine coconut, condensed milk, and vanilla; carefully spread over chocolate layer. Top with remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. For frosting, cream butter, and sugar, cocoa, vanilla, and sour cream. Mix until smooth. Add more sour cream if needed.
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