Friday, December 26, 2008

Not the only one

I had great plans to post all the yummy candies and cookies I made everyone for Christmas... Can you believe that I have not even made a single cookie - not even from a mix or from the refrigerator section of the store... but if I get with it I will still publish my favorite Doris Lassen candy recipes -because there is nothing better than her carmels...
Sorry I'm such a slacker - Merry Christmas anyway!

Monday, December 8, 2008

Christmas Candy



Grace Morgan’s Divinity

3 cups sugar
2/3 cup water
2/3 cup white corn syrup
1/8 teaspoon salt

Combine above ingredients in a heavy saucepan with a tight fitting lid.
Cover with lid until mixture boils. Remove lid and cook until it reaches 260° (hard ball stage).
Do not stir while cooking.

When syrup is near 260° beat 2 egg whites in mixer bowl until medium stiff (hold their shape).
SPECIAL TRICK: When beating the egg whites add one package of Knots unflavored gelatin.

When syrup has reached 260°, pour syrup into the egg white mixture in a thin stream. Keep the mixer running. Add 1 teaspoon vanilla.

Beat until the mixture holds its shape. It will look like thick whipped cream.
The more air that is incorporated into the mixture the better the candy will be.
Add 1 cup of finely chopped nuts.

Dip by teaspoon onto wax paper.

Note: Grace Morgan was the world’s best candy makers. Every Christmas she brought a package of her home made candies and several bottles of home canned fruit to Chuck’s Dad. It was one of his favorite gifts. She generously shared her recipes with me. LeOra Stevenson


Yummy Fudge

1 can evaporated milk
4 ½ cup sugar
1 pound Hershey Bars
60 miniature marshmallows or 15 regular marshmallows cut up.
12 ounce package semi sweet chocolate chips
1 cup chopped walnuts

Have Hershey bar, marshmallows, chocolate chips and nuts ready in a bowl.

Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 5 minutes. Dump this all at one time over the chocolate mixture. Stir vigorously by hand until chocolate bits and marshmallows are melted and mixture is smooth.

Pour into greased (buttered) 9x13 pan and pack down. Let it set awhile.
Put in refrigerator to cool. Cut into desired size and enjoy.

The smaller the Hershey bar is chopped the faster it melts. You want it to melt quickly.
A food processor works well to chop the chocolate bar. (I always break it up by hand.)

Wednesday, November 26, 2008

Mexican Casserole


I made this for dinner tonight and I was a little scared at first but I loved it. I wanted to eat more but I was stuffed after one serving. I got the recipe off Allrecipes.com and then modified it a bit because that's how I roll.

Ingredients
oil for frying
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained (I used pinto beans and didn't drain them)
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa (My new favorite is Targets fresh Mild Salsa)
water as needed (if you don't drain the beans you don't need to add water)
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips (I cut up flour tortillas and added a layer to the center aswell as the top)

DIRECTIONS
In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
I threw a little cheese in the middle for good measure but waited till the tortillas where crisp before I put some on top then cooked for about 5 mins more.
I know this is about the most non-thanksgiving recipe I could post the day before Thanksgiving but it's what I had for dinner and I liked it so much I had to post it. Thanks Cate for all your fun holiday recipes.

Thanksgiving

If you're like me you are going through all your recipe boxes looking for all the holiday favorites (Like the Trader Joe's Stuffing that was such a big hit last year that I can't seem to find this year...) So I thought I would help out and try to put some favorites here so they're easier to find... Most of these are from Debbie and Sharon. There is also one from Grandma Hatton that Mom always made (before discovering the Easy Rolls (I'm going a step further this year and just doing frozen rolls...) There's also one from Chad's grandma (any surprise it's the Jell-0 Salad - that's about the extent of her cooking :)
Sorry, no pictures yet... I'll try to take some as I go.

Cinnamon Rolls

2 Pkg yeast 14 cups flour

2 cups water 3/4 cup melted butter

2 Tbs sugar 1 cup sugar

1 cup evaporated milk 6 eggs

1 cup boiling water 1 tsp salt

  • Put 2 cups water and 2 Tbs sugar in bowl.
  • Combine boiling water and evaporated milk and add to mixture.
  • Add 3 cups flour with yeast sprinkled on top. Beat well.
  • Melt butter and add 1 cup sugar. Add this to mixture.
  • Add eggs, salt and remaining flour. Mix 10 minutes.
  • If you do not have bread mixer add last flour and mix with hands. (will be soft dough).
  • Let rise 2 hours or until double.

  • Roll to about 1/8 inch thick.
  • Spread with butter, sugar (I like to use brown sugar) and cinnamon.
  • Can add pecans, walnuts, or raisins.
  • Roll up like jelly roll and cut in 3/4 to 1 inch pieces.
  • Place on greased cookie sheet.
  • Let rise 1 hour
  • Bake 10 - 15 minutes or until brown at 350° F.

Frost with glaze. I like to use a thin frosting made with cream cheese and powder sugar butter and canned milk.

Mom was always a high achiever - waking at 6 am to stuff the turkey, make cinnamon rolls and everything else from scratch! Wow... I get tired just thinking about it (but will a reminiscent smile on my face :)

Stuffed Mushrooms

50 Medium-sized fresh mushrooms
1/2 lb country- style sausage
1 pkg (8 oz) cream cheese
3 Tbs fresh parsley, chopped
3/4 tsp garlic powder
salt & pepper to taste
  • Wash and remove stems from mushrooms
  • Combine uncooked sausage, cream cheese, parsley, garlic powder, salt, & pepper.
  • Roll stuffing into small balls & fill mushroom caps (I just use a small spoon to fill them)
  • Cover and bake @ 400 degrees for about 30 minutes.
  • Drain drippings and serve hot.

Crab Dip

1 Pkg Cream Cheese (Softened)

1/4 Cup Cocktail Sause

1 Can Shredded Crabs (Drained)

Wheat Thins

  • Spread cream cheese a plate.
  • Spread cocktail sause over cream cheese.
  • Drain can of crab meat, sprinkle over the top.
  • Serve with Wheat Thins

Hot Artichoke and Spinach Dip

12 servings (I usually double it)


1 - 8 oz package cream cheese, softened

¼ cup mayonnaise

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

1 clove garlic, peeled & minced

½ tsp. dried basil


¼ tsp. garlic salt

1 - 14 oz can artichoke hearts, (drained & chopped)

(I used ½ of an 8 oz frozen package for a double batch)

½ cup frozen chopped spinach

¼ cup shredded mozzarella


  • Mix everything but the spinach, artichoke & mozzarella in mixer.
  • Gently fold in artichoke & spinach.
  • Put in baking dish & top with mozzarella.
  • Bake at 350° for 25 minutes.

Party Potatoes

9 large potatoes

8 ounces cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbs. butter

  • Preheat oven to 350 F. Grease one 2 quart casserole dish and set aside.
  • Bring a pot of salted water to boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
  • Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light at fluffy.
  • Place into prepared casserole dish and dot with butter.
  • Bake at 350 F for 30 minutes or until heated through.

Citrus Jell-O Salad

1 Lg Pkg. Orange Jell-O

1 Can Pineapple pieces, drained

1 Can Mandarin Oranges, drained (optional)


1 Pkg. Instant Lemon Pudding

1 ½ Cups Milk

1 Container Cool Whip

½ Cup Cheddar Cheese


  • Prepare Jell-O as directed. Add fruit.
  • Refrigerate until set.
  • Combine pudding with milk until thicken, add Cool Whip.
  • Sprinkle with cheese. Refrigerate.

Sweet Potato Surprise

4 sweet potatoes, baked and mashed

1 cup sugar

1/3 cup margarine, melted

½ cup milk

2 eggs beaten

1 teaspoon vanilla extract


Topping:

1 cup grated unsweetened coconut, dried or fresh (see directions for cooking fresh coconut)

1 cup pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/3 cup margarine


  • Heat the oven to 375 degrees.
  • In large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined.
  • Transfer the mixture into a 2 ½ quart baking dish.
  • In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly.
  • Distribute the topping over the sweet potatoes.
  • Then bake the casserole for 20 minutes or until lightly browned.
  • Serves 6 to 8.

Grandma Hatton's Porterhouse Rolls

2 pkg dry yeast

1/2 cup warm water

1 Tbs sugar

  • Mix together & let stand 20 minutes in warm room
1 cup scalded milk

1/2 cup sugar

1/3 cup oil

2 tsp salt

2 eggs beaten

  • Mix these ingredients together well. Add 4 - 5 cups flour. Then add yeast mixture and flour, stir well, then knead until smooth. Add just enough flour to make a soft dough that can be handled well.
  • Let rise to double in size.
  • Roll out and cut into biscuits. Cut half way through each one and dip in melted butter. Fold over half way.
  • Let rise in pan and bake at 350 degrees for 20 minutes or until brown.
  • Makes about 30 rolls.

Easy Dinner Rolls

Mix in bowl.


2/3 cup scalded milk

1 cup warm water

½ cup butter or margarine (melted)

½ cup sugar


1 ½ tsp. salt

3 eggs

5 ½ to 6 cups white flour

2 Tbs yeast added with flour


  • Knead for 10 min
  • Let dough rise till double,
  • For rolls, break off pieces and form into balls and put on cookie sheet.
  • Let rise.
  • Bake at 350 degrees for 15 to 20 min.

Variations:

2 Tbs. honey

1 cup Quaker Instant Oatmeal

1 cup whole wheat

2 Tbs molasses

Wednesday, November 12, 2008

Chilli, Indian Fry Bread & Wheat Bread

Here's another of Sharon's meals - that Mom made - and I'm posting - deligation at it's best!
Sharon’s Chili and Fry Bread

1 lb hamburger
1 cup chopped onions (I use 1 small onion)
¾ cup chopped green pepper
1 glove garlic minced
Brown and drain the above ingredients

Add:
1 16 oz can cut up tomatoes
1 16 oz can red kidney beans (drain and rinse)
1-8 oz can tomato sauce
2 teaspoons chili powder
2 teaspoons basil
½ teaspoon salt
¼ teaspoon pepper

Simmer 20 minutes. Serve over fry bread

Indian Fry Bread

Mix:
1 cup hot mashed potatoes
1 teaspoon salt
2 Tablespoons sugar
2 Tablespoons melted shortening
2 Tablespoons yeast dissolved in 2 cups warm milk
2 beaten eggs

Add: 6 cups flour approximately
Let rise/ roll out/ cut in squares/ fry

Sharon’s Whole Wheat Bread

Use Hard White Wheat

9 cups fresh ground hard white wheat
3 cups white flour
2 T Salt
½ cup powder milk

Mix slightly

Add:
½ cup canola oil
½ cup honey or sugar
2 T lecithin
3 eggs
5 cups very hot water from tap

Mix till moist

Add:
2 ½ T yeast
Mix 10 minutes

Add more flour if needed

Let rise. Flour counter. Cut into four equal pieces. Press out and roll to make loaf. Flour outside. Place in ungreased pans. Bake 400 degrees for 20-25 minutes.

Variations:
Add 2 cups 6 grain flour for 1 cup whole wheat flour
Can add cranberry dried things for fruit

Can roll and add butter, cinnamon and sugar and roll to make cinnamon loaf

Healthy Snack!


Just a reminder if you cut up fruit and make it easy for your kids to eat, they will usually eat it. Of course, a little carmel dip never hurts!

Corn Chowder

Corn Chowder
(requested by dad)

Fry until tender:
1/2 pound bacon
2 cups red potatoes
1 cup onion

Mix:
1 can cream of chicken soup
1 cup milk
1 cup sour cream
pepper thyme

Add potatoe mixture and one small can of corn (drained).
Heat until flavors blend. (about an hour)

For my family I at least double it. You can estimate and adjust depending on your family or in my case, who will be home to eat on a certain night.

These are my favorite rolls to make with it altho corn bread is always good and easy.

Oatmeal Rolls

2 c boiling water
1 cup quick oats or regular
2/3 cup brown sugar
3 Tab butter
1 1/2 tsp salt
1/3 cup cold water
2 Tab yeast
4 cups flour

Cook quick oats in boiling water for 1 min. Combine brown sugar, butter, salt, and cold water. Add oats and leave till butter melts. Add yeast and flour beat dough and knead for 4 minutes. Let rise till double. Spoonful in balls, let raise 30 min. Bake 350 20-25 minutes.

I love these rolls because you don't have to shape them. They are a little sticky and you just take a large heap on a spoon and let it goop on the pan. I'll take a picture next time. Sorry.
They are really easy and yummy. Amy Hatfield gave me this recipe. Thanks Amy!

Tuesday, November 11, 2008

Banana and Granola Pancakes

Banana Pancakes

Pour batter on hot griddle
add 4-5 slices of fresh bananas. Turn over and finish cooking.
Add 4-5 slices on top of finished pancake. Add chopped pecans and sprinkle powder sugar. Drizzle buttermilk syrup over the top. The Best!

Granola Pancakes

Pour batter on hot griddle.
Add a TAB or two granola on top.
Flip over to cook other side.
After pancake is cooked, put on plate and sprinkle more granola on the top. Add a few slices of banana or fresh fruit (strawberries are yummy). Drizzle with buttermilk syrup

The key to both is the syrup. Don't bother making if you are too lazy to make the syrup. It just won't be the same. This is especially good on conference Sunday!

Buttermilk Pancakes

Don't even start making these pancakes or you will gain 10 pounds! Seriously, I have to restrain myself. Once I started making these along with homemade buttermilk syrup or homemade strawberry freezer jam. . . forget about it! (That was with a jersey accent)
David thinks I am crazy because my favorite food is pancakes. I can't explain it.

BUTTERMILK PANCAKES

2 eggs
1/4 cup oil
blend with wisp then add:
2 cups buttermilk
blend then add the rest:
1 1/2 cups flour (I always use 3/4 white and 3/4 wheat)
1 tsp soda
1 tsp baking powder
1/2 salt
I blend by hand with a wisp just because I am too lazy to get out my mixer. It works great and makes it easy and quick.

One time I made it with all white flour and max said I made it wrong and wouldn't eat it. Funny because my kids sometimes complain I only buy wheat bread, but they never noticed that was what made the pancakes soo good.
Good Luck. I think Cathy posted the syrup earlier, but here it is so you don't have to look it up:

BUTTERMILK SYRUP
(We call it carmel syrup)
1/2 cup butter
1/2 cup buttermilk
3/4 cup sugar
bring to a boil
add 1 tsp soda
1 tsp vanilla or mapleine
(I like mapleine, it gives it a stronger flavor)

Make sure you make this in a large enough pot because when you add the soda it will foam up to the top. I have made several messes on my stove thinking I would pull it off the heat in time.
Hint: I always bake with real butter. I know it costs a little more, but I can't go back to margarine now.

Wednesday, November 5, 2008

Burnt Toaste

Sarah wants you to know that if you toaste your bagel too long, it doesn't taste very good! Didn't Dad always tell us that burnt toast made his hair curly? Ha Ha. And Max still believes his Dad is the David that killed Goliath. Be careful what you tell your children.

Fish Tacos!





Can you believe it? I threw together some tacos tonight and actually had my camera in the kitchen. Are you proud of me Marjorie? My pictures are in the wrong order, but I'll try to remember how I made this. I usually make it up depending on what I have in the fridge. I like fresh veggies.
FISH: The fish I made real simple. It is Talapia (great for tacos, very mild) I diced some butter on top, salt, pepper, and squeezed some fresh lemon on the top. I cook all fish 400 degrees for 20 minutes. Flakey and perfect!
PICO DE GALLO: All you spanish teachers can correct me on the spelling. Two large tomatoes diced, 1/4 diced onion, handful cilantro chopped, I used sea salt but just salt and pepper to taste makes it perfect. Add a jalapeno if you have one.
AVOCADO SALSA: Two avocados diced (I'm jealous I don't live in an orchard of them any more). This is where i make it up every time. Tonight I used some corn, whole beans (usually black beans if you have them) 1 tomato diced, two scoops of any kind of salsa. Add seasoning to taste (I.E. salt, pepper, onion salt, garlic salt, celery salt).
CREAM SAUCE: equal parts mayo, ketchup, and plain yogurt. Sounds gross, but it tastes great.
Warm corn tortillas, shred some cabbage and set out grated cheese. Its real important to serve your fish on a "fish plate" with the eyeball showing. Its all about presentation. Or whatever makes your kids laugh!
YUMMIE! DELICIOSO!!
Sorry this recipe is a little scatter brained. Sarah is waiting to use the computer for her homework and there is too much pressure!!! I'll do better on the next one. We had Calzones yesterday!

Roasted Chicken ala Hager

I caught the end of Oprah last week and everyone was making recipes with the chicken they had roasted during the first half of the show. I thought that sounded like a good idea so without really looking at the recipe I bought two chickens. I finally printed out the recipe as I was getting ready to put them in the oven. The marinade for each chicken (so double) was 1 cup of Dijon mustard, 1/2 cup of soy sauce & 1/2 cup of lemon juice. Well I have Dijon, but not that much and I wanted it for my sandwiches. Besides the chickens already cost $5 each (not much cheaper than you can buy them already roasted) and I figured the mustard would probably cost another $3 plus you were suppose to stuff the chickens with "a poultry mix of fresh herbs: rosemary, sage, thyme, parsley and oregano" Isn't that at least another $3.

Anyway, I had lemons. And some "Citrus Grill" seasoning. So I rubbed that on my chickens, stuffed a lemon inside each one (that's from the recipe), covered in foil and cooked at 425 for 2 hours. I came out yummy.

Someone will have to make the Oprah chicken someday and tell me if it was good also. Probably was.

Wednesday, October 29, 2008

Carmel Corn

This is a great fall treat from Sharon (Sorry, no picture - I only get to make it when Chad is out of town for a week)

Sharon’s Carmel Corn
1 cube butter
2 cup brown sugar
1 cup light corn syrup
1 cup sweetened condensed milk
4 bags microwave popcorn (I use more popcorn for mine)
Boil for 6 minutes. Pour over popcorn.

This is the sticky kind - I'll try to post the crunchy kind tomorrow.

Tuesday, October 28, 2008

Calling Out Sharon

Hey, Come on and post a recipe already. I know you are making amazing dinners every night, plus you can't tell me you haven't made cookies at least 10 times since we started this blog. We need some yummy 'non-stevenson', no offense, recipes on here. And since I'm pretty sure David has banned most Stevenson creations in your house, you should have plenty of new deliciousness to share with us. Don't be shy, post some goodness.

Saturday, October 25, 2008

Pumpkin Crumb Cake


PUMPKIN CRUMB CAKE
4 eggs
1 c. sugar
1 lg. can pumpkin
½ tsp. salt
1 ½ tsp. cinnamon
1 tsp. ginger
½ tsp. cloves(nutmeg opt.)
1 can evaporated milk
1 box yellow cake mix
1 c. butter
1/2 c. pecans, chopped

Combine all ingredients from eggs through nutmeg. Then add one can evaporated milk and stir. Pour into 9 x 13 pan. Sprinkle with one box yellow cake mix. Dot with 1 cup butter. Add pecans. Bake at 350 degrees for 50 minutes. Serve with ice cream or whipped cream.

I'm making this tomorrow but I thought I would post the recipe now so I can find it again and add the picture tomorrow after I make it, plus a recommend once I've eaten it all.
So Yummy! It was a hit at family dinner, even Ryan ate it and he rarely eats my desserts. My sister in law who doesn't like Pumpkin Pie even liked it.

Friday, October 17, 2008

BBQ Meatballs

This sounds nasty but they were so good!
The sauce is simply equal parts grape jelly and ketchup. Pour over pre-made meatballs (Trader Joe's, Costco, etc) cook in slow cooker until hot.

That's it. Try it, really, it's very good. Really!

Thursday, October 16, 2008

Beans and Chips


I asked Micah what we call this meal, just to make sure we didn't have some fancy name for it. Nope, its just beans and chips. I suppose if you knew how to cook you would add lettuce and other fancy things and call it taco salad. But for us, beans and chips is all it is.



Cook 1 lb of hamburger with taco seasoning.
Add one can each:
Pinto Beans, drained
Kidney Beans, drained
Tomatoes, undrained
Heat it all up, serve over tortilla chips and add some cheese.

That's it folks.

Tri-tip Dinner

In the olden days we used to slow cook tri-tip for several hours - now there is a faster way to do it.

Season an untrimmed tri-tip. I use a Santa Maria rub to season the meat. There is also a marinade with Worcestershire sauce, soy sauce, lemon juice, and Lawry's seasoning salt. I also like to add ginger ale to the marinade to help tenderize the meat and help cover the meat.
Then you heat both sides of the grill. When it is hot enough turn off one side and place the meat on that side (Not on the direct fire), fat side up.
Cook for about 45-60 minutes. Don't turn over. You need a meat thermometer - 150 for medium rare, 160 for medium, 170 for well-done.
Take it off the grill and let sit for 5-15 minutes.
Slice thin slices...
Serve with green beans, rice & baked beans.

If you are not eating veggies for their healthful benefits this is a great way to cook them. Fry them up with bacon and almonds...

Wednesday, October 15, 2008

Tuna Burgers


AKA Tuna Melt

This is another Stevenson Classic.

It's your basic tuna fish, with cheese - no relish - then put it on a hamburger bun, wrap in tinfoil, put in the oven at about 350 for 10 min or until warm.

Sorry the picture isn't so great - there's really no way to make it look more appealing :)

Sunday, October 12, 2008

Stevenson Breakfast Cake



Stevenson Family Breakfast Cake!
Cake:
1/2 cup of butter or margarine
1 cup granulated sugar
3 eggs
2 cups regular all purpose flour
1 tsp of baking powder
1 tsp of soda
1/4 tsp salt
1 cup sour cream or yogurt

Topping:
3/4 cup brown sugar
1 tbs flour
1 tsp cinnamon
2 tbs butter or margarine
  • In a large bowl of your electric mixer, cream together butter and sugar. Add eggs and sour cream or yogurt. Add flour with baking powder, soda, and salt.
  • Spread mixture in a greased baking pan (13 by 9 by 2 inches).
  • Sprinkle with topping made as follows;
Combine the brown sugar, flour, and cinnamon; mix together; cut butter until the consistency of corn meal. Bake in moderate oven at 350 , about 30 minutes Cut in squares and serve either hot or cold. Makes 12 servings

This is one of our favorite breakfasts! Avarie is a great help in the kitchen and Micah loves watching and cleaning
up in her own special way!
- The Hagers

Monday, October 6, 2008

Sweet Potato Casserole

Sweet Potato Casserole
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter

Topping:
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Combine first seven ingredients and mix until smooth.
Pour into a 2 qt. casserole dish.
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 35 to 40 minutes.
Cool for 10 minutes and serve warm.
It's fall food time and this has become a new favorite with Ryan's family. So much so it all got eaten up before I could get a picture of it. When I make it I usually use about twice the sweet potatoes and half the sugar because I tend to go a little overboard on the brown sugar topping. It got rave reviews last night even from people who usually don't like sweet potatoes. You have to try it, I promise you won't be sorry.

Sunday, September 28, 2008

Chicken Croissants



Chicken Croissants

1 can crescent rolls

2 cups cubed chicken, cooked

4 oz cream cheese

1 Tbs butter or margarine

3 Tbs milk


_ Mix cream cheese, butter, and milk together. Add cubed chicken.

_ Place ½ cup (or less) of mixed chicken in center of two rolls. Fold diagonally (bring four corners together).

_ Pour melted butter on top. Sprinkle with bread crumbs.

_ Bake @ 350°F for 20-25 minutes (or until golden brown on top)

_ Serves about 4

This is a great meal that looks and tastes fancy but is fast and easy to put together (my roommates always made me make this for them when they were trying to impress a date-pretending they could cook :)

It's a great use of left over chicken...

I use crushed croutons on the top instead of bread crumbs to add a bit more flavor.

You can add any herbs or spices to the mix too - dill, garlic... go wild!

Wednesday, September 24, 2008

Ryan's favorite Steak

I forgot to take a pictures but this is the new way that we eat steak. It's Ryan's favorite and I know it sounds a little odd but trust me it's good.
Basically cook your steak however you prefer. Simple salt and pepper is the way I do it.
Then top it with...
equal parts
cut up pear
Blue Cheese or Gorganzola
toasted peacans
That's it. Scared? don't be. We've made it a couple times at Ryans family bbq's and everyone's been jeleous and stolen bites of our steak vs. their chicken. I'll add a pic next time I make it.

Saturday, September 20, 2008

Snoopy No Bake Cookies

(photo from flickr)
INGREDIENTS
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

DIRECTIONS
In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
Why did we call them Snoopy no bake cookies? I have no idea but it's better than the Spanglers name for them which was 'monkey poops'. Unfortunately I have all the ingredients to make these so they are going to temp me till I do. I'll let you know how long I hold out.

Wednesday, September 17, 2008

Paradise Bakery Sugar Cookie


(picture care of Noelle O, mine didn't turn out as cute as hers)
Warning: Do not make these cookies. They have everything in them your diet tells you not to eat and yet they are so melt in your mouth delicious you will eat them anyways and hate yourself in the morning. They should be called One night stand cookies. jk, sorry Mom.


Paradise Bakery sugar cookie

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating

Heat oven to 375 degrees.

In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not over mix.Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.

Bake 9 to 10 minutes.

Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown. Makes about 3 dozen cookies.

My friend Noelle posted this recipe and I've been dying to make them ever since I bought some at the Beehive Bizaare that she made, that's right I spent good money for these babies, they are that good.

Seriously Don't Make them!

Monday, September 15, 2008

Morning Rice



For all the weird names we had for things I don't think this one ever did get a name...
This was made for breakfast
Left-over Cooked Rice (make sure that when you're dishing up dinner you don' t use the sauce spoon for the rice or it will taste funny)
Milk
Brown Sugar (we used to use enough to turn the milk brown... you might choose to use it a bit more sparingly)
Sugar
Cinnamon
Nutmeg (I like to use Pumpkin Pie Spice for a nice taste)
Butter
I think that's about it. Heat it in the microwave for a minute or so and enjoy a nice warm oatmeal alternative.

Texas Sheet Cake

Texas Sheet Cake

2 Cups Flour
2 Cups Sugar
2 Sticks Margarine
4 Tbs Cocoa
1 Cup Water
1/2 Cup Buttermilk
2 Eggs beaten
1 tsp. baking soda
1 tsp. Vanilla
1 tsp Cinnamon
Sift flour and sugar together into a large bowl
In a saucepan, bring to boil the margarine, cocoa and water and pour over the sugar and flour, mixing well
Add the last 4 ingredients and mix well. (Batter will be thin)
Pour into greased very heavy cookie sheet, 18x12x1
Bake 20 minutes at 400 Degrees. While cake is baking prepared frosting.

Frosting:
1 Stick margarine
2 Tbs. Cocoa
6 Tbs. Milk
1 Tsp. Vanilla
1 Cup Nuts
1 lbs. Powder Sugar (3 1/2 - 4 cups)

Bring to boil all ingredients except powdered sugar and nuts.
Sift powdered sugar into boiled ingredients, beat, add nuts, and frost cake while hot.

Monday, September 8, 2008

Tomato Cucumber Feta Salad

This is one of my favorite salads, its quick, easy and D-liscious.

If you like balsamic vinegar this one is for you. The juice from the tomatoes mellows out the vinegar so it's not over powering. (I made a big mess with the vinegar all down my cabinets taking this picture)
Tomato Cucumber Feta Salad
3-4 Tomatoes
1 Italian cucumber (I prefer the Italian seedless, it's usually shrink wrapped and cost a little more but I like the flavor a lot more.)
One package of Feta (this time I just has the crumbled but it's better if you buy the solid and cut it up in cubes)
1/2 cup Balsamic Vinegar (I never measure)
Large dice all the veggies and put in a bowl. Add the Feta. Pour over Balsamic Vinegar and stir together carefully so you don't break up the feta too much.
Serve immediately or refrigerate to blend the flavors.

Saturday, September 6, 2008

Orange Biscuits

Someone asked about those biscuits in the picture so I figured I would hunt down the recipe and put it on here because yeah, they looks really good.

Grapefruit Biscuits (or Orange)

ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon sugar, plus more for sprinkling
1 teaspoon finely grated pink grapefruit zest
1 cup fresh pink grapefruit juice
Milk, for brushing
directions
Preheat the oven to 425°. Sift the flour, baking powder, salt and baking soda into a large bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest until the sugar is deep pink color. Add the grapefruit juice to the sugar and stir until the sugar is dissolved. Pour the grapefruit juice into the mixture in the large bowl and stir just until the biscuit dough comes together.
Scrape the biscuit dough out onto a lightly floured work surface and knead 2 or 3 times until smooth. Roll out the dough to a 1/2-inch-thick square. Cut the dough into 2-inch squares and transfer to a large baking sheet. Lightly brush the tops of the biscuits with milk and sprinkle with sugar. Bake the grapefruit biscuits for 15 minutes, or until they have risen and are browned on the bottom. Let the biscuits cool slightly before serving.
MAKE AHEAD The biscuits can be baked early in the day and stored at room temperature. Reheat in a 350° oven before serving.
Recipe by Marcia Kiesel

I got the photo from THIS blog and they made them with oranges and sprinkled cinnamon sugar on them. I'll have to try them sometime soon.

Friday, September 5, 2008

Pasta Salad

This is the first thing I've cooked since being invited to share...
It's pretty simple:
Cooked pasta - drained and rinsed in cold water
Mayo/Miracle Whip depending on your preference
1 can of tuna
Cucumber ranch dressing (the key ingredient)
Lemon pepper

That's it. You can eat it right away but it's better if it's been in the refrigerator for a while to chill it and blend the flavors. If you do refrigerate it you may need to add a little more dressing if it gets too dry.

Sharon's Syrup

My tummy is full and happy. I finally made this delicious syrup that my sister Sharon makes. I heard years ago how good it was and it's taken me this long to finally try it. It calls for buttermilk that I never buy. I got some to make Ranch Dressing which I'm going to start doing more often. I made the syrup yesterday and have been trying to think of what else it would be good on, this morning I saw a banana and viola. You all need to try this at home.

Sharon's Syrup

1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
Boil
Remove from heat then add
1 teaspoon soda (Be sure kettle is large as it foams up high1 teaspoon mapleine or vanilla

That's it, it was really simple and so yummy. I used vanilla and think it's probably best. The syrup is kind of a caramely butterscotch flavor. You'll be addicted.


*This was a post I made in May and I keep making this stuff and feel guilty every time and wonder why I can't loose this baby weight, thanks a lot Sharon.

Thursday, September 4, 2008

Spam, Spam, Spam, Potatoes & Spam

Your blog inspired me to make one of Avarie's classic Stevenson favorites for dinner. The classic Spam and Potatoes. You all know I don't cook, so any hot meal is a treat around here. This past year when I've made this classic I've actually used dehydrated hash browns. Tonight I had REAL potatoes.

1. Shred potatoes. I used 6 for a big skillet.
2. Heat some oil in the bottom of the skillet and throw the shredded potatoes in.
3. Add a can of spam, cubed.
4. Heat and stir occasionally until done.

That's about as complicated as it gets around here. Yum!