Crock Pot Sweet Shredded Pork for Tacos

This is so yummy :)

1lb Pork Tenderloin
1 C Brown Sugar
1 C Worcestershire Sauce
1tsp Oregano
1 tsp Powdered Ginger
1 tsp Salt
1 tsp Chili Powder
1 tsp Garlic Powder
2 TBL Dried Minced Onions

Cook all ingredients in a crockpot on low (8 Hours)

One Hour before serving, remove meat & shred it.

Dump out all cooking juices and place shredded pork back into crockpot.

Add 1cup brown sugar & one cup of green enchilada sauce.

Let simmer for 1 hour.

And your ready to eat - serve over salad or tacos - yummy with cilantro lime rice , corn & sautéed onions, avacado & salsa

Enjoy!

Red Quinoa and Black Bean Vegetable Salad

Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of Spring and Summer.

Yield: ~5 cups

For the salad:

1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 cup fresh corn (optional) *see note
1 small avocado, chopped into 1 inch pieces


For the dressing:

4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste


Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.



Grab that beautiful cup of Red Quinoa and cook it according to package directions.




Red Quinoa is so much more fun than the regular kind!




Chop your vegetables and rinse and drain the black beans…
Assemble the dressing ingredients:




Juice the limes to make 4-5 tablespoons.




Add all dressing ingredients into a bowl.




Whisk away!
When the quinoa is cooked, add in the chopped vegetables and beans and stir well.




I just dumped everything into the cooking pot, but I supposed you could transfer it to a bowl if you wanted to!
Pour on the dressing and mix. Serve at room temperature.




This salad is irresistible! It is light, fresh, and has a wonderful tangy kick from the lime juice. It also makes a great lunch and has a lot of staying power thanks to the protein-rich black beans and quinoa and healthy fats from the avocado and olive oil.
Store in the fridge for up to 2 days.




Recipe via " Oh She Glows "
http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/

Apple Berry Pie with French Crumb Topping

Sister Draper's Cobbler

Grandmother's Apple Crisp

Pumpkin Surprise!

Preheat Oven to 350°F

1 Box Yellow Cake Mix

1 (29oz) Can of Pumpkin

4 Eggs (Beaten)

1 Can of Evaporated Milk

1 1/2 Cups of Sugar

1 tsp of Salt

1 1/3 tsp of Pumpkin Spice

1 tsp Cinnamon

1 Cup of Melted Butter

1 Cup of Chopped Nuts (optional)

Mix together Pumpkin, Eggs, Milk, Sugar, & spices in a bowl

Pour into an ungreased 9x13 Baking Dish

Sprinkle 1 package of Yellow Cake Mix right over top of Pumpkin Mixture

Pour Melted Butter over top of Dry Cake Mix

Sprinkle Nuts over Top if desired

Bake in a 350°F oven for 1hr & 15 mins or until a knife comes out clean

Serve warm or Cold...

Yummy with whipped cream

or Ice Cream on top!!

Enjoy!

Avocado Relish

I must be on a dip kick, I got this recipe off the food network. It is supposed to be a relish that goes on top of your hamburger. I made it when we camped this weekend and there was barely any left for the hamburgers because everyone was eating it with chips like it was guacamole. Since I'm not a big guac fan, I didn't eat it but everyone LOVED it.

2 chopped Hass avocados

1/2 diced small onion

1 minced jalapeno

juice of 1 lime

3 tablespoons chopped cilantro

salt and pepper

Cowboy Caviar

I've had variations of this, but someone brought this to a party the other night and it was delicious. People were practically licking the bowl. Had to share it with you.

2 T red wine vinegar

1 ½ tsp. hot pepper sauce

2 tsp. olive oil

1 clove garlic, minced

Ground black pepper to taste

1 firm, ripe avocado

1 (15 oz) can each of black & pinto beans, drained & rinsed

1 small (11 oz) can corn kernels, drained

2/3 cup sliced green onion

2/3 cup chopped fresh cilantro

½ lb. Roma tomatoes, coarsely chopped

Salt to taste

Tortilla chips for accompaniment

In large bowl mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into ½ inch cubes. Add to vinegar mixture and toss lightly. Drain and rinse beans and corn. Add beans, corn, onion, cilantro, and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed. Serve as an appetizer with tortilla chips or add 2 cups shredded lettuce and some shredded cheese to make a salad. Makes 12 appetizer portions or 6 salad portions.

asparagus gruyere tart

Excuse me, but I must share.  It is not my recipe, very few are.  But I thought that this was worth sharing.  I made this to bring to my in-laws for Easter dinner, and it was a serious hit.  I only wish that I'd made 3 or 4 of them.  It was delicious, I can't wait to make it again! 

Asparagus Gruyere Tart

Serves 4.


Ingredients:

Flour, for work surface


1 frozen puff pastry


5 1/2 ounces Gruyere cheese, shredded (2 cups)


1 1/2 pounds medium or thick asparagus


1 tablespoon olive oil


Salt and pepper

Directions

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch in from the edges to mark a rectangle. Using a fork, pierce pastry inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Now go make it, would ya?  You might just want to hug me.

Veggie Pizza

Ingredients:

2 cans of crescent rolls

2 8 oz packs of cream cheese

2/3 C Sour Cream

2/3 C Mayo

1 Dry Pack of Ranch Dressing Mix

Cauliflower

Green Onion

Broccoli

Red Pepper

Yellow Pepper

Shredded Cheese

Open 2 cans of crescent rolls and place in bottom of cookie sheet.

Pinch seams together, add more dough if needed to fill bottom of pan.

Cook at 375 until golden brown and set aside.

Mix together 2 8oz cream cheese 2/3 C sour cream 2/3 C mayo and 1 dry packet of ranch dressing - spread mixture on top of crescent rolls and add chopped cauliflower, green. onion, broccoli, red pepper, yellow pepper and add shredded cheese

THis is so so so so so YUMMY - & a definite MUST TRY!

Potato Parcels

most graciously borrowed from hostesswiththemostess, this is what i'm havin' for dinner tonight!  not just this, but it will most certainly be adorning my dinner table.

brooke

Potato Parcels

Serves: 24 bite-sized parcels

Prep time: 30

Cook time: 20

------------------------------------------------------------------------------

Ingredients:

2 large potatoes, peeled, boiled, and mashed

12 large spring rolls wrappers, cut in half to make 24 strips

1 tbsp cumin seeds

1/2 tsp red chilli powder

1/4 tsp garam masala

salt, to taste

light cooking oil, for frying

water, as needed

-------------------------------------------------------------------------------

Directions:

MIX mashed potatoes with salt and spices, and set aside to cool.

PUT about a teaspoon of the potato filling on a cut-in-half spring-roll wrapper. Fold it up to form a tiny parcel. Seal the edges with water. Set aside on a platter covered with a damp cloth to keep them from drying out. Repeat for remaining strips.

HEAT oil in a non-stick frying pan and shallow-fry parcels a few at a time so as not to crowd the pan. Remove parcels when they turn crisp and golden on both sides. Drain excess oil by placing parcels on paper towels. Serve warm with ketchup or chutney of choice.

Eat!

The BEST Pumpkin Bread EVER!

Oh wow, this stuff is good! I have loaves in the oven right now and am so excited to hear the dinging of the timer!! Seriously, it really is that good! I found the recipe on Crazy Mom Tats. Thankfully she was willing to share!

Pumpkin Spice Bread

Ingredients:

2 cups canned pumpkin

3 cups sugar

1 cup water

1 cup vegetable oil

4 eggs

3 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1/2 tsp. nutmeg

3/4 tsp. ground cloves

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.

Chocolate Dipped Peanut Butter Pretzel Bites

Chocolate Dipped Peanut Butter Pretzel Bites

makes about 45 sandwiches

1 cup of peanut butter (creamy works best)

2 Tbsp softened butter or margarine

1/2 cup powdered sugar (you may need more)

3/4 cup brown sugar (you may need more)

Pretzels (the waffle shaped ones)

1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Quick Apple Kuchen

YUM & Easy -- Can't loose! Try it!!! Thank You WELLsphere.com

1 box yellow cake mix
½ cup butter, softened
½ cup sweetened coconut
½ cup sugar
1 teaspoon cinnamon
3 large apples, peeled and sliced thinly
1 egg
1 cup sour cream

Preheat the oven to 350ºF. Combine first three ingredients together in a bowl. Mix with your hands or beat slowly with an electric mixer. Grease a 9-by-13-inch baking dish. Pat mixture into pan. Bake 10 minutes. Meanwhile, mix cinnamon and sugar together and toss with the apples. Remove pan from the oven and top with the apple mixture. Whisk egg and sour cream together and drizzle over the apples. Return to the oven for 30 to 35 minutes. Serve immediately.

Frosted Pumpkin Bars

Its that time of year again!!!

Cool days make me want fall - time desserts!

We have already made PUMPKIN CRISP & it was Delicious!!

Made me a happy girl! Yay for fall!

I love pretty much all things made with pumpkin --

here is a yummy one! EnJoy!!

Frosted Pumpkin Bars

4 eggs beaten

1 c. oil

2 c. sugar

1 c. pumpkin

1/2 tsp salt

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

2 c. flour

Cream eggs, oil, sugar.

Add pumpkin and rest of ingredients.

Bake @ 350 for 20-25 mins.

Frost with cream cheese when cool.

Frosting

3 oz cream cheese

6 tbsp butter

3/4 lb powdered sugar

1 tsp vanilla

1 tsp milk

Italian Wedding Soup

1 lb frozen Italian meatballs (Costco's are good)

6 cups chicken broth

2 (approx 15-oz each) cans Italian-seasoned diced tomatoes

1 cup bowtie pasta (mini or regular)

5 oz spinach l eaves, finely chopped

Grated fresh parmesan

Combine broth and tomatoes in soup pot. Bring to a boil and add pasta. Cover and cook 5 minutes (until pasta is al dente). Add meatballs and simmer for five minutes more. Turn off heat. Stir in the chopped spinach a few minutes before serving (until just wilted). Garnish with grated parmesan.

Baked Ziti Casserole
I found this recipe here because I had never tried eggplant before. I didn't know how my family would like it, so I just didn't tell them what was in it until they were finished. They loved it! Great way to disguise veggies and get your kids (and husband) to eat them! It also makes two pans, one to eat and one to freeze or give away.

RECIPE INGREDIENTS:
2 medium eggplants
Salt
2 large zucchini
1/2 cup olive oil
1 lb. ziti or penne
1 onion, chopped
2 garlic cloves, chopped
2 28-oz. cans diced tomatoes (recipe calls for whole, but I like diced)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley (I didn't have this and it turned out fine)
Pepper
4 tbsp. butter
1 cup shredded mozzarella
1 cup grated Parmesan

1. Peel the eggplant. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.

2. Heat 1/4 cup olive oil (I think it needs less oil than this) in a large skillet and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.

3. Cook the ziti or penne in boiling salted water. Drain and set aside.

4. In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Then add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.

5. Rub two shallow baking pans with olive oil. In the first pan, add 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.

6. Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.

Chicken Sausage Soup with Lentils and Artichoke Hearts

I have been meaning to post a recipe for a while now! I just made this great soup and it was something different for our family, but very good! I have never cooked with lentils before, but I've always heard that they're healthy (tons of fiber) and wanted to try them. (And they're really cheap!) This was a great, healthy soup!

I got this recipe from hotgarlic.blogspot.com . Here is her link for it: http://hotgarlic.blogspot.com/2008/05/soup-as-promised.html

Here is her recipe with some of my own edits:

4 chicken sausages-get the flavored ones, I used garlic and herb flavored ones, check the link for her recommendations
1 onion, chopped
1/2 head garlic, chopped or pressed (I used 3 really large cloves)
3 or more carrots (I used 5)
1 cup dry lentils, (you will cook them before you add them to the soup)
1 can of quartered artichoke hearts
1 c. egg noodles (I used Healthy Harvest whole-wheat and was surprised by how yummy they were)
3 cans chicken broth
1 cup half and half (not in her recipe, but I got afraid it would "look" too healthy if I didn't add something to disguise it! I think it would have been good without it.)

In a large pot, slowly cook the onion until is starts to turn clear. At the same time, in another pan saute the sausages to brown up the casings nicely. Also put the lentils on to boil and cook for about 20 minutes.

Meanwhile, chop the carrots.
Once the onions are clear, add in the garlic, the carrots, and the mushrooms (I didn't use mushrooms.) Saute it around for a minute before turning up the heat to high and adding a can of broth. Reduce for 1-2 minutes.

Add in the rest of the stock, and when the sausages are browned, slice them and add them in too. After about 10 minutes, add in the noodles. Once the lentils are done, drain them and add them in as well as the artichoke hearts and the remainder of the garlic. Simmer for another minute before serving. Garnish with minced parsely and grated Parmesan cheese if desired.

Slow Cooker Chicken Tortilla Soup

I know, this seems like a lot of ingredients, but you seriously just throw them in, walk away and 6 hours later have a fabulous meal. That's my kind of preparation. Sooo good on a cold day.

Ingredients:
1 pound chicken (I use 2-3 Costco chicken breasts)
1 (15 oz) can diced tomatoes
1 (10 oz) can green enchilada sauce
1 med. onion, chopped
1 (4oz) can diced green chili peppers
2 cloves garlic, minced (I just use garlic powder)
2 cups water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder (I just used 2 tsp. taco seasoning instead of cumin and chili powder)
1 tsp. salt
¼ tsp. ground black pepper
1 bay leaf
1 (10 oz) package frozen corn (you can use canned corn too)
1 can black beans
1 T. chopped cilantro (don't skip this ingredient...it totally makes the soup)
Corn tortilla chips

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 1 hour prior to the end of cook time, shred the chicken then continue cooking it. Serve in bowls over crushed corn tortilla chips.

Can garnish with:
Sour cream
Shredded cheese
Lime wedges
Cilantro

Yummy Yummy Vegetable Basil Soup

5 strips bacon (diced)
3 carrots (peeled & diced)
3 sticks celery (diced)
1 onion (diced)
1 green pepper (diced)
1 red pepper (diced)
2 garlic cloves (diced)
6 basil leaves (chopped)
28 oz can of chopped tomatoes
2 chicken bouillion cubes
1 C half & half

Cook bacon in a large soup pot. Drain all but 1T of drippings. Add carrots, celery & onion & cook for 2 minutes. Then add peppers, garlic & 1/2 of the basil. Cook for 2 minutes. Then add chopped tomatoes & let simmer for 5 minutes. Then put the soup in groups into the blender & blend it until smooth with small chunks. Return it to the pot & add the bouillion, the rest of the basil leaves & the half & half. Cook over low heat for 45 minutes & eat, eat, eat!

????

Cant decide if this is really cool or really weird!?

You tell me....


I just learned the secret of this tasty dessert.

Here is the tutorial that the Super Family made for you.

For every gallon of snow,
add 1 cup of cream/half-and-half/milk,
1/2 cup sugar, and bit of vanilla.Stir.ENJOY?

Tis the season ... citrus season that is!

We have a TON of oranges around these parts and I decided to do something with them. I made some orange pineapple marmalade and it is DELICIOUS!!! Do you want the recipe??? EASY PEASY!!! Seriously it is SOOOO yummy! I was eatting it with a spoon ... no toast needed.

Jills EASY Orange-n-pine Marmalade

6 big oranges
3 cups sugar
20 oz can crushed pineapple
3 half-pint jars with lids and rings

Soak jar lids in boiling water. Grate the peel off 3 of the oranges and set aside. Juice all oranges (makes about 3 cups) and then put all ingredience – including the peel you grated in a large pot. Cook on high. Boil and stir for 25 minutes. Ladle into 3 “hot” half-pint jars. Wipe rim clean and put on lid and screw on rings. Immediately turn jars over and let cool upside down for about 10 minutes then turn right side up. Within a few minutes you should hear the jars click – that means they sealed correctly. Keeps for 2 years!

so strange - but so good

Don't remember where I learned this one -
& I'm sure many of you have already heard of this one --
But I love it and just had to post it just in case ----
I know its weird but try it you'll like it - I promise!

1 Jar grape jelly
1 bottle of Heinz Chili Sauce
1 package of frozen meatballs

Throw them all in the crock pot -
cook on high for 3-4 hours
Make your self some rice
Serve meatballs over the rice

ENJOY!

mmmmm... we are having them tonight!

new best friend...

no offence current best friends... haha - just kidding

but seriously this site is awesome

I always say i wish someone would just tell me

what to make for dinner everyday -

I love the calendar they have set up ---

i guess you can organize your own calendar --

but I am content to just follow theirs!

so many yummy easy things to make

I want to try....

Peppermint Bark.

YUM.

I have really been wanting this...

But I ran across this today and thought maybe I would give it a try.
how to make Peppermint Bark @ Skip to my Lou

ps... One of our friends Brought us these Oreo Truffles

as a gift this holiday season and they were amazing!

YUm Yum YUMmy! Try it - you'll like it guaranteed!

we recently had a grains
class and this recipe was made!

Simple Whole Wheat Waffles / Pancakes
pg. 18 of Cooking & Baking with Fresh Ground Flour
by Christine Downs

A great book to have by the way!!!

1 cup freshly ground red or white hard wheat flour
1/4 level tsp salt
2 level tsp Baking Powder
4 eggs
1 cup Milk
2 tbsp melted butter

1. Combine the flour salt and Baking Powder in a medium size bowl
2. Beat the eggs and milk until batter is smooth. Stir in the Melted Butter. Mix Well.
3. Pour the batter into Hot, well oiled waffle iron or skillet. Cook until brown.

These were quite wonderful even with out any toppings -
honestly no need for butter or syrup! --
although I was in charge of the toppings
and was sure to bring plenty of less than healthy choices there.
haha.

BBQ Chicken Salad

This yummy dish is a copycat from The Cheesecake Factory. Even the onion straws were made from scratch.

-Soak a sliced onion in buttermilk for at least one hour (I did not wait that long). You can use sour milk instead of buttermilk. (Just add a couple tablespoons of vinegar to milk and let it sit for 5 minutes.)
-Combine 2 cups of flour with almost 1 Tablespoon of salt and lots of pepper. (I used seasoned salt.)
-Dip onions in flour mixture, coat well. Fry them up and you are set!

They are soooo easy! Recipe courtesy of Pioneer Woman Cooks. You can use French's Fried Onions too or tortilla chips.

Layer lettuce, corn (drained), black beans (drained), avocado, tomatoes, onion straws, green onions (and or cilantro), pepper jack cheese (not pictured) and BBQ chicken. I cheated and boiled about 6-8 chicken tenders, shredded them and added BBQ sauce--still turned out great!

For the dressing simply add BBQ to ordinary Ranch dressing. It was almost too pretty to eat!

more apples....

Apple CRISP!

5 apples - peeled, cored, and sliced
3/4 cup maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened



Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8x8 inch baking dish.
Toss apples with syrup. I
n a separate bowl, mix together flour,
oats, sugar, and salt.
Cut in butter until mixture is crumbly.
Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes,
until topping is golden brown.
Serve warm or at room temperature.

Chicken Tamale Cassarole

Thank you MyRecipes.com this is perfect!

Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
- Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

YUM YUM ---

I have an abundance of apples
sitting in storage over here ---
I've either got to can them or use them ---
i vote for this....

Ingredients

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
6 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
3/4 teaspoon salt
1 Pie Crust
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples (8 to 10)
1 cup granulated sugar
1 cup craisins
1 teaspoon ground cinnamon
Directions

Preheat oven to 375 degrees.

Make crumb topping: In a medium bowl,
combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt.
Work with fingers until large clumps form; freeze.

On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.

Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, craisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine.

Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

Bake 45 minutes, then sprinkle apple filling with crumb topping.
Continue to bake until golden and bubbling, 30 to 45 minutes more.
Cool at least 6 hours before serving.


Pie Crust -- ( I JUST USE THE STORE BOUGHT FREEZER KIND...)

Makes 1 single crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 to 4 tablespoons ice water
Directions

In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.

Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)

I would Like to make THiS and tHis & yeah....

I give all credit to The Pioneer Woman Cooks.

It's chocolate ladies need I say more.

Pioneer Woman
Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water,
allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup,
pour 1/2 cup buttermilk.
Add:2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together. Add pecans, stir together, and pour over warm cake.

Cut into squares, eat,
and totally wig out over the fact
that you’ve just made the best chocolate sheet cake. Ever.

& THIS...These are so good.

They are worth the 10 minutes to make them.
And you don't have to use an oven

Enjoy!

No-Bake Cookies

2 cups sugar
1/2 cup milk
1/2 cup margarine (I use butter)
1/4 cup cocoa
1/2 cup peanut butter (creamy)
1 tsp. vanilla
3 cups oatmeal
1/2 cup coconut (optional)
~~~~~~~~~~~~~~~
Over medium heat mix together:
sugar, milk, butter, & cocoa.
Cook until well blended,
DO NOT LET BOIL.
Remove from heat and add peanut butter,
vanilla, oatmeal & coconut.
Mix well. Spoon onto wax paper & chill.

Tasty-O!

Country Breakfast Casserole

1 bag frozen hashbrowns (cubed kind)
1 12-16oz pkg sliced ham
1-2 bunches green onions
6-7 eggs
1/2 lb velveeta chese
3/4 cup milk
1 cup butter

In a 9 x 13 pan, put defrosted hashbrowns and then layer chopped ham and green onions. Melt butter and velveeta in the microwave. Beat eggs and milk. Add melted velveeta and butter. Pour over the hasbrowns and ham in the pan. Refrigerate over night. Bake at 350 uncovered for 1 hour. Let set 15 minutes before serving.

Pumpkin Crisp

I just made this tonight for dessert. It was so good. We all ate so much that we felt sick. It is super rich and really good with whipped cream on top. It is like a tastier, more moist and flavorful pumpkin pie. I would prefer this to pumpkin pie at Thanksgiving anyday.

2 16 oz cans pumpkin
4 eggs, slightly beaten
3 cups evaporated milk
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 (2-layer) yellow cake mix
1/2 cup butter melted
1 cup chopped pecans

Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture.Drizzle melted butter over top.Bake 350°F for 1 hour and 20 minutes.

http://www.cooks.com/rec/view/0,178,131180-254198,00.html

Zucchini Apple Pie

I know what you're thinking...because Dave thinks it whenever I try and sneak zucchini into my spaghetti sauce. But this REALLY tastes like apple pie. Try it and don't tell your hubby. I swear, they will never know. That's thanks to a little miracle I like to call sugar. :)

4 cups large zucchini
2 T lemon juice
Dash of salt
1 1/4 cups sugar
1/2 tsp cinnamon
1 1/2 tsp cream of tartar
Dash of nutmeg
3 T flour

Peel zucchini (be sure to remove all of the dark green color). Cut in quarters lengthwise and remove seeds. Slice crosswise. Cook until tender crisp and drain very well.Toss together zucchini, lemon juice, and salt.Mix in bowl sugar, cinnamon, cream of tartar, nutmeg, and flour.Add zucchini to above mixture and mix well (it willbe slightly runny). Place in 9" pie crust and dot with butter befoer adding top crust. Bake at 400 degrees for 40 minutes or until golden brown.

yummy oats

We do lots of omelets, oats, crepes with yogurt and fruit in the middle and sometimes bran muffins.
Deceptively Delicious Oats
1 cup nonfat milk
1/4 cup packed brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 tsp pure vanilla
1/4 tsp cinnamon
1 cup old fashioned oats
2 tsp peanut butter (optional)
Dried fruit and nuts (optional)
maple syrup for serving

Hey Brookie!

Puff Pancakes

Or

Bread Pudding

That's What I make when 

cereal will just not cut it!

So fast and easy -- 

& YUM YUM!

Eat some of your peach Jam 

over the puff pancakes thats what 

we've been doing lately...

Breakfast Help!

Hello my friends...I am in need of some excellent breakfast recipes. We're getting quite sick of the same old stuff (puff pancakes, waffles, pancakes, cereal, french toast). We are in serious need of something new and different. Any help is welcome! Post it on the blog or on the comments, please!

*I'm particularly interested in some breakfast casserole recipes. I know they're out there!

Thanks!

Check it...

Just found this on Nic's Blog and thought it was kinda cool! Click the image to find the site!

New Chicken Enichiladas

Today I tried a new chicken enchilada recipie. I was out of stuff for my usual recipie and so I tried to find a recipie that used what I had in my storage room and refridgerator. Everyone seemed to enjoy it!

16 oz container sour cream
16 oz jar salsa (I actually used half salsa and some chopped tomatoes with canned green chilies, because the salsa can was half empty)
1 can cream of chicken soup
1/4 cup diced onion
1 can black beans

Dump it all together and mix it up.

Then add a few cans of chicken with taco seasoning to the mixture above.

Shred corn tortillas and layer a few times with the chicken mixture, corn tortillas and shredded cheese in a 9x13 pan.

Bake in the oven at 350 for 20 minutes and let it cool before

I think it would also be good with corn mixed in.

Its big enough to serve 10-12 people.

Crockpot on SUNDAY!

Southern BBQ Pork

2 Onions, sliced
1 (4-5 lb) pork roast
5-6 Cloves
2 Cups water
16 oz BBQ sauce
1 Lg Onion, chopped

Put One sliced onion in the bottom of the crockpot then add meat, cloves, and water. Put the second sliced onion on top. Cover and cook 8-10 hours on LOW(or overnight). Remove bone and fat from meat and shred as desired. Put meat back in crockpot. Add last onion and BBQ sauce. Cover and cook for 1-3 hours on HIGH stirring 2-3 times. Serve on Large Buns.

Limey Smoothie

This recipe comes from my in-laws. For those of you who don't know, my father in law is a nutritional health doctor and cures people of their ailments.. which include all of the very serious variety. He has around a 90% success rate of curing people who are terminally ill with cancer, diabetes and so on. To learn more you can go to their website at pHmiracleliving.com.

Anyway, I have a hard time eating as healthy and granola as Andrew does (he's on a much looser version of his parents health regimen.) But when his mother Shelley made this for me I absolutely LOVED it! I had a hard time believing what was in it when she told me. So any who, give it a try.. it's the PERFECT ultra ultimate healthy cool summertime snack.

Ingredients
- 1 whole english cucumber
- 1 HUGE handful of spinach
- 1/2 an avocado (large or small)
- 3 peeled limes
- 1 TSP green stevia (or sugar, but stevia's the natural healthy alternative :])
- Plenty of ice

Blend and enjoy! Tell me what you think. You love it or hate it, but all I know is that it's the tastiest healthy snack I've ever had, and it's so simple to make! (PS don't let the photo fool you, it tastes better than it looks, you can tell your kids it's a monster slime smoothie. :])

Yummy Blueberry Pie

I like this recipe because instead of two crusts it's a one cruster so it cuts the fat significantly. And because it is so yummy.
Tyler's mom's famous Blue Berry Pie
1 qt sliced fruit blueberries
¾ cup warm water
1 cup sugar
3 T cornstarch
1 T lemon juice
1 T butter or margarine
Pinch of salt
Baked 9 inch pie shell
Whipped cream
Cut 1 cup of the fruit(put the rest aside) and add water and cook 4 minutes.Mix sugar and cornstarch and add to fruit mixture.Cook until thick and clear. Add lemon juice , butter and salt.CoolArrange remaining fruit in a cooled pie shell.Pour cooled glaze over fruit.ChillTop with whipped cream and a few pieces of fruit. 6 to 8 portions

FYI...Food & Family!

I don't know if any of you get this magazine in the mail or not -- but it is free - and usually has quite a few wonderful things in it -- and easy things  --- and fun things for the kids! -- if that means anything to you!   so I would highly recommend subscribing to this one!  ( click photo to go to subscribe)

Spoon Tacos

1.5 lbs ground Beef

1 tsp Salt

2 tsp Taco seasoning

1 tsp chili powder

1 Onion Chopped

1/2 cup Chopped Celery

1 Cup Shredded Zucchini

1 Can Stewed Tomato's

1 can tomato sauce

2 cups refried beans

1 cup Jack Cheese

1 cup Cheddar

Cook meat until brown adding taco seasoning,

Celery, zucchini & Onions , & spices to taste

Once meat is cooked add stewed tomato's,

beans, and cheese forming a sauce

And you are done --

Serve over tortilla Chips and lettuce

top off with Sour Cream

& enjoy - These are so so yummy!

From the Kitchen of Carol White (Jeb's Mom)

PS - I have also added carrots to this recipe --

I am sure there are lots of things you could

add that would taste just fine

we all scream for ICE CREAM!

ICE CREAM IN A BAG

Remember making butter in YW or on your Pioneer trek if you ever did that? Everyone passed around the jar of cream and gave it a good shake. After a few rounds, the cream had magically turned to butter. Here is a similar feat that not only yields dessert but exercise for the kids--ice cream in a bag. Here's how it works.

1: Place 3 tablespoons sugar, 1 cup light cream (half and half)
and 1/2 teaspoon vanilla in a quart-size heavy zip-top plastic
bag and seal.

2. Place that bag in a gallon size heavy zip-top bag. Layer ice
and rock salt in the gallon bag and seal.

3. Toss the bag back and forth for approximately 10 minutes, and
voila, it's ice cream. Serves 2 hot kids (or adults).

Okay, that's all there is to it but...do not, I repeat do not, toss it in the house cuz the zip lock could come open and make a mess with the ice and rock salt. hehe I would recommend wearing gloves cuz even though it's only 10 minutes it really does get mighty cold. If they want to make their own they can just pass it from one of their hands to the other...you do get some rather tasty, creamy ice cream. ENJOY!

Yummy Side Dish

Here is a really yummy side dish we love.

Saute 1/2 white onion in olive oil or butter
add 1 can of drained white beans
1 can of drained black beans
1 can of drained pinto beans
1 can of diced tomatoes
2 tsp of italian seasonings
1 tsp of salt

Cook for 3 minutes and serve as a side.

DECEPTIVELY DELICIOUS... & lovin' it!

Ok I think most of us try to do this any way with veggies our kids won't touch with a ten foot pole --- aka anything that is green! This book has so many good Ideas on how to include veggies into regular items your kids probably eat on a regular basis as well as some new items that I would not have ever thought of!

ones' we've tried this week in the Stokes Home that have passed the Child test!

ALOHA CHICKEN Kebabs
Prep - 10 mins
Total- 25 Mins
Serves 4

1 Cup whole wheat Bread Crumbs
1/4 Flax seed meal
1/2 sweet potato puree
1/4 Pineapple puree
1 tbsp reduced sodium Soy Sauce
1 egg white , Lightly Beaten
1/2 cup shredded coconut
1 lb boneless chicken cut into fingers
1/4 tsp Salt
2 tbsp whole wheat flour
Non Stick Cooking Spray
1 tbsp Olive Oil


in a small bowl mix bread crumbs w/ flax seed meal

In a second bowl combine the sweet potato and pineapple,
soy sauce, Egg white & Coconut & mix w/ fork

Thread Chicken fingers length wise onto skewers - Sprinkle both side of chicken with salt - & then with flour - Dip the chicken into the egg white mixture & then roll it in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot add the oil.

Add the chicken in single layer and brown for 3-4 minutes each side until the chicken is cooked thru and is browned all over.

YUM YUM YUM!

& 

Oatmeal Raisin Cookies

1 cup whole wheat flour

1 cup oats

1 tsp Baking soda

1/2 tsp salt

1/4 tsp cinnamon

3/4 cup brown sugar

6 tbsp Butter

1/2 Banana puree

1/2 cup zucchini puree

1 lg egg white

1/2 cup raisins

1/2 chopped walnuts

Preheat oven to 350 - 

coat 2 cookie sheets with cooking spray

in a bowl combine flour, oats, 

baking soda, salt & cinnamon & stir to mix

In a large bowl beat the sugar and softened butter 

with a wooden spoon until just combined - do not over mix. 

Add the Banana & Zucchini purees and the egg white and stir just to blend

Add the flour mixture, raisins and walnuts

Drop the dough by heaping tbsp onto the baking sheets, leaving about 1 inch between. Bake until golden brown 12 - 15 mins. Let the cookies cool on the baking sheets for 4-5 mins - just until they are firm enough to handle - then transfer to rack to cool.

PS - my improvisation - we had no raisins - & Jeb just doesn't like them

Instead of raisins we added 1/2 cup of craisins - and mini chocolate chips 

my sister's famous peanut butter bars

1 cup sugar
1cup brown sugar
1 cup margarine
2 eggs
1 tsp vanilla
1 cup peanut butter
2 tsp baking soda
1 tsp salt
2 cups flour
2 cups oats
Cream sugars, margarine, eggs, vanilla, and peanut butter. Add flour, salt, and soda. Mix in oats and pat into a 12x18 pan. Baken at 325 for 20 minutes. Remove from oven even though bars may still seem soft. Let cool, but while still warm spread a thin layer of peanut butter over the bars and then top with chocolate chips and let them melt on top. Eat them up, yum!

Just Peachy!

Meet our "Just Peachy" jam.

Homemade with love by:

Brooke Baker & Haley Earnshaw

I understand this is not a recipe, but I was mainly hoping to get everyone in the mood for baking/cooking/whatever! Learn something new that you always wanted to try! Make jam, make your own pickles, anything! It's just so fun to learn new stuff.

Fresh from the Garden Lasagna

Here is our new favorite dinner made from our fresh produce grown in our garden...

Hunts spaghettisauce
1 package lasagna noodles
16 oz of Cottage cheese
3 heaping handfuls of mozzarella cheese
4 homegrown tomatoes
1 homegrown zucchini
3 homegrown peppers
1 homegrown onion

Drizzle a small amount of spaghetti sauce in bottom of 9x13 pan. Layer Noodles, cottage cheese (spread evenly over noodles), cheese, sliced tomatoes, slices zucchini, sliced peppers, sliced onion, sauce, then repeat layers two more times. Cover top layer with sauce and cheese. Cook for 1 hour on 350.

Yum Yum Good!

Pretzel cheesecake dessert

Used to have this recipe at the break the fasts in Hawaii. SO YUMMY! Just had a craving for it hte other day and so I whipped it up. mmm...better than I rememer.
crust:
2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
filling:
1 (8 ounce) package cream cheese
3/4 cup white sugar
1 cup cool whip
topping:
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
2 heaping cups frozen strawberries or mixed berries

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix crushed pretzels, margarine and sugar.
Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.