this is our current plan for treats on Christmas day.
Sausage and Cheese tray
with a variety of crackers
vegetables and dip
peanut butter cookies with chocolate stars
chocolate covered pretzels
fudge
Buns to make sandwiches
Mixed nuts
pop and juice
Roasted Ham with carrots and potatoes (for supper)
I need a new idea or two so please, share your favorites or your christmas 'treats list'
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Thursday, December 11, 2008
Monday, October 27, 2008
Easy Bacon Quiche
1 lb. bacon cooked and crumbled
1 c. shredded Swiss cheese
1/3 c. green onions chopped
2 c. milk
1 c. Bisquick
4 eggs
¼ tsp. salt
¼ tsp. pepper
Lightly grease pie plate or 9 x 9 cake pan.
Sprinkle bacon, cheese, onions into baking dish.
The remaining ingredients blend up (or mix thoroughly) and pour over top bacon mixture.
Bake 30 minutes at 400 degrees or until knife inserted comes clean.
1 c. shredded Swiss cheese
1/3 c. green onions chopped
2 c. milk
1 c. Bisquick
4 eggs
¼ tsp. salt
¼ tsp. pepper
Lightly grease pie plate or 9 x 9 cake pan.
Sprinkle bacon, cheese, onions into baking dish.
The remaining ingredients blend up (or mix thoroughly) and pour over top bacon mixture.
Bake 30 minutes at 400 degrees or until knife inserted comes clean.
Thursday, October 16, 2008
Pumpkin Apple Muffins with Streusel Topping
I have made 2 batches in 2 days because these muffins were so AWESOME!!! Probably great to make us loafs and give away (or eat em yourself)! I found them on a great website called www.allrecipes.com. You can go there and adjust the recipe to however many you want to make as well. Very cool! I made these in my Demarle mini muffin tray and they came out PERFECT...can't say enough about how much I love my Demarle stuff!!
The recipe is submitted by Carolyn Riley
Here it is:
Pumpkin-Apple Muffins with Streusel Topping
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
DIRECTIONS
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
The recipe is submitted by Carolyn Riley
Here it is:
Pumpkin-Apple Muffins with Streusel Topping
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
DIRECTIONS
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Tuesday, October 7, 2008
Taco style mac and cheese
2 lbs ground beef
1 medium onion chopped
3 cups macaroni uncooked
1 cup salsa
4 oz velveeta cheese
2 or so cups frozen corn
water
in a big pan brown ground beef with onion.
add salsa, macaroni, and water. cook until macaroni is tender
add corn
when corn is heated through add velveeta and stir to keep cheese from burning.
1 medium onion chopped
3 cups macaroni uncooked
1 cup salsa
4 oz velveeta cheese
2 or so cups frozen corn
water
in a big pan brown ground beef with onion.
add salsa, macaroni, and water. cook until macaroni is tender
add corn
when corn is heated through add velveeta and stir to keep cheese from burning.
Friday, September 26, 2008
Mini Chicken Pot Pies
Everyone loves these chicken pot pies and they are so cute.
I make these in my Demarle muffin tray (since it is super non stick and you don't use pam, flour, oil, etc.) They just pop right out! Super easy and looks like it took hours!
1 roll of ready made pie crust dough or puff pastry dough
2 Tbsp. butter
2 chicken breasts
1 carrot
3-4 red potatoes
1/2 of an onion
salt and pepper to taste
3-4 Tbsp. flour
1/2 cup chicken broth
1/2 - 3/4 cup milk (or half and half)
1/2 cup shredded cheese
Roll- out ready made pie crust dough or puff pastry dough (I prefer the puff pastry)
Cut the dough and line the muffin trays with the dough.
Place 2 tsp. olive oil in skillet and cook 2 chicken breasts that have been chopped into bite size pieces. Remove chicken from skillet and set aside.
Now saute 3-4 red potatoes (that have been chopped into bite size pieces) in approx 2Tbsp. of butter in the skillet.
After about 4-5 minutes add 1 chopped carrot and 1/2 of a chopped onion (celery too if you want). Cook until all veggies are tender. Add chicken back into skillet. Sprinkle 3-4 heaping Tbsp. of flour over food in skillet. Stir and let cook for 1 minute. Add 1/2 cup chicken broth and 1/2 to 3/4 cup milk (depending on how thick you want your filling to be). Add salt and pepper to taste.
Place 1 spoonful of filling into each dough filled muffin space. Close the dough around the top and press together to seal close. Sprinkle a little bit of shredded cheese on top of each pot pie. Bake in the oven at 375 degrees for 25-30 minutes or until golden brown.
Serve hot. I like to serve with rolld or biscuits.
I make these in my Demarle muffin tray (since it is super non stick and you don't use pam, flour, oil, etc.) They just pop right out! Super easy and looks like it took hours!
1 roll of ready made pie crust dough or puff pastry dough
2 Tbsp. butter
2 chicken breasts
1 carrot
3-4 red potatoes
1/2 of an onion
salt and pepper to taste
3-4 Tbsp. flour
1/2 cup chicken broth
1/2 - 3/4 cup milk (or half and half)
1/2 cup shredded cheese
Roll- out ready made pie crust dough or puff pastry dough (I prefer the puff pastry)
Cut the dough and line the muffin trays with the dough.
Place 2 tsp. olive oil in skillet and cook 2 chicken breasts that have been chopped into bite size pieces. Remove chicken from skillet and set aside.
Now saute 3-4 red potatoes (that have been chopped into bite size pieces) in approx 2Tbsp. of butter in the skillet.
After about 4-5 minutes add 1 chopped carrot and 1/2 of a chopped onion (celery too if you want). Cook until all veggies are tender. Add chicken back into skillet. Sprinkle 3-4 heaping Tbsp. of flour over food in skillet. Stir and let cook for 1 minute. Add 1/2 cup chicken broth and 1/2 to 3/4 cup milk (depending on how thick you want your filling to be). Add salt and pepper to taste.
Place 1 spoonful of filling into each dough filled muffin space. Close the dough around the top and press together to seal close. Sprinkle a little bit of shredded cheese on top of each pot pie. Bake in the oven at 375 degrees for 25-30 minutes or until golden brown.
Serve hot. I like to serve with rolld or biscuits.
Thursday, September 25, 2008
Sweet and Sour Pork
1 lb. pork
1 small onion, chopped
1 green pepper, chopped
1 20 oz. can chunk pineapple
juice, drained from canned pineapple
¼ cup brown sugar
¼ cup vinegar
2 T. cornstarch
Cut pork into small pieces and brown in pan. Add onion and green pepper and stir fry a little longer. For sauce, drain juice from pineapple. Set the pineapple aside. Pour all the juice into a jar, add cornstarch (flour can be substituted), and shake vigorously to mix. Pour juice/cornstarch mixture into pan with other ingredients. Add brown sugar and vinegar. Stir ingredients constantly on low to medium heat until the sauce thickens. Cook until green pepper is desired tenderness. Add pineapple last. Serve with rice.
this is really yummy.
I made a couple of 'substitutions' for this recipe. I used about half white vinegar and half apple cider vinegar. then, instead of the pineapple chunks, I used the tidbits because the chunks were a bit too big. Also I only used about half the pineapple because for my taste there was a bit too much pineapple. then we just snack on the left over pineapple or serve it along side in case anyone wants more.
a new substitution I have made in the last couple of years... I only use one can of Pineapple tidbits and one small can of pineapple juice so I'm not opening up two cans of pineapple and having it be wasted.
1 small onion, chopped
1 green pepper, chopped
1 20 oz. can chunk pineapple
juice, drained from canned pineapple
¼ cup brown sugar
¼ cup vinegar
2 T. cornstarch
Cut pork into small pieces and brown in pan. Add onion and green pepper and stir fry a little longer. For sauce, drain juice from pineapple. Set the pineapple aside. Pour all the juice into a jar, add cornstarch (flour can be substituted), and shake vigorously to mix. Pour juice/cornstarch mixture into pan with other ingredients. Add brown sugar and vinegar. Stir ingredients constantly on low to medium heat until the sauce thickens. Cook until green pepper is desired tenderness. Add pineapple last. Serve with rice.
this is really yummy.
I made a couple of 'substitutions' for this recipe. I used about half white vinegar and half apple cider vinegar. then, instead of the pineapple chunks, I used the tidbits because the chunks were a bit too big. Also I only used about half the pineapple because for my taste there was a bit too much pineapple. then we just snack on the left over pineapple or serve it along side in case anyone wants more.
a new substitution I have made in the last couple of years... I only use one can of Pineapple tidbits and one small can of pineapple juice so I'm not opening up two cans of pineapple and having it be wasted.
Friday, September 12, 2008
Glazed Chicken with Apple Salad
This recipe was submitted by Cindy Jones.
Dressing and Apple Salad
2 Tbsp. Cider vinegar
2 Tbsp apple jelly
1/3 cup reduced-fat mayo
1 granny smith apple
1 red apple such as Jonathan, McIntosh or Gala
½ cup lightly packed watercress plus additional for serving – I can’t ever find watercress so I make this salad with romaine.
For dressing, mix together vinegar, jelly and mayo, set aside. For salad, slice apples in to julienne strips. Chop watercress/romaine. Combine apples and lettuce, Set aside.
Chicken and Glaze
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
½ tsp salt
¼ tsp coarsely ground pepper
2 Tbsp. apple jelly
1 tsp prepared stone-ground mustard
1 Tbsp brown sugar
For Chicken, heat grill. Meanwhile, flatten chicken to an even thickness. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over, cook 406 minutes or until center of chicken is no longer pink.
While chicken is cooking, prepare glaze. Combine jelly, mustard, and brown sugar. Brush chicken with glaze during last minute of cooking.
To serve, arrange romaine/watercress on serving plate, if desired. Pour dressing over salad just before serving, toss gently to coat. Top salad with chicken.
Yield: 4 servings
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