Auntie D's Recipes

Tricia's Halloween Chili

2011-01-26T12:19:00.000-08:00

We are having a chili cook-off next week at work and I knew just the recipe to bring!

I haven't had this recipe in YEARS...but it is one that stood out to me when we visited my parent's friends before a Mizzou football game. Tricia made it and it was SOOOOO GOOD! I can't wait to make it next week!

1 pound ground beef
2 pounds pork steak ( trimmed- cubed or chopped or ground)
2 green peppers diced
1 lg. onion
1 pound sliced mushrooms
2 cans pinto beans
2 cans black-eyed peas
1 can northern beans
3 cans diced tomatoes
3 packets chili seasoning ( 1 hot , 2 mild) Tricia uses all mild
Brown meats, saute peppers, onions & mushrooms
Add remaining ingredients - don't drain!
simmer for 1/2 hour
Serves approx 10-12

Honey Onion Chicken

2011-01-17T08:21:00.001-08:00

Honey Onion Chicken:

1 package chicken tenders

2 eggs

1 can french fried onions

Seasoned pepper

Salt

Honey

Preheat oven to 350.

Dip chicken tenders in egg. In a ziplock bag, crush the onions and then coat the chicken in them. Line a 9*13 with foil and spray it with non stick spray. Place the chicken in it and and then sprinkle with salt, seasoned pepper (I actually used Lawry's seasoned salt because that's all I had on hand) and drizzle it with honey.

Bake COVERED for 20 mins. Then, uncover it, drizzle with more honey and bake another 20 min's uncovered.

GREEN BEANS:

1 large can of green beans

1/4 cup brown sugar

3/4 cup chicken stock

Salt and Pepper

Drain green beans & put them in a pot with all of the other ingredients. Cook on medium until the brown sugar is melted and the green beans are hot.

Creamy Bacon Dip

2010-12-15T13:24:00.000-08:00

So I can't remember where I found this recipe...BUT....It is DELICIOUS! You must try it!

1 package of cream cheese softened
1 16 oz. container of sour cream
1 cup chopped green onions
1 3oz. package of bacon pieces
2 cups shredded cheddar cheese

Mix all together and bake at 400 degrees for 30 minutes. Serve with bread, crackers or chips. SO GOOD!

Lisa's Southern Pecan Pie - from The Lady & Sons Cookbook

2010-11-28T14:29:00.000-08:00

4 tbsp. butter
3/4 c. packed brown sugar
1 tbsp. flour
1/4 tsp salt
3/4 c. cane syrup
3 eggs
1 tsp vanilla extract
1 cup pecan halves
One 9-inch pie crust

Preheat oven to 325 degrees. Cream the butter, sugar, flour and salt until smooth. Add the syrup, eggs and vanilla, then fold in the pecans. Pour the filling into the pie crust and bake for 45-50 minutes or until firm to touch.

Serve the pie warm or cool...I served it up with some vanilla ice cream. :) Delicious!!

Weeknight Cheese Quiche

2010-11-18T11:25:00.000-08:00

I made this last night for dinner and after the first bite, my hubby exclaimed "OH BABE...THIS IS GOOD!" You know I have succeeded if I get that kind of remark IMMEDIATELY! And the best part...it was SUPER easy!

I got this off the Kraft foods website. Enjoy!!

1 cup sliced fresh mushrooms
1 onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
4 eggs
1/3 cup milk
1/3 cup MIRACLE WHIP Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 frozen pie crust (9 inch), thawed
1/4 cup OSCAR MAYER Real Bacon Bits
Make It

HEAT oven to 375°F.

COOK mushrooms and onions in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. ( I used canned mushrooms and didn't cook my onions...just threw in with spinach and mixed with egg mixture) Remove from heat; stir in spinach.

BEAT eggs, milk and dressing in medium bowl with whisk until well blended. Add spinach mixture and cheese; pour into crust. Top with bacon.

BAKE 50 min. or until center is set and top is golden brown.

Steak Soup

2010-11-17T08:51:00.001-08:00

Steak Soup
Plaza III Steak House

• 8 tbsp of margarine
• ½ c flour
• 40 oz canned beef broth
• ¼ c fresh carrots, med dice
• ¼ c fresh onion, med dice
• ¼ c celery, med dice
• ½ c canned tomatoes
• 1 tbsp browning sauce (Kitchen Bouquet)
• ¾ tsp seasoning salt
• ¼ tsp black pepper, course grind
• 5 oz mixed frozen veggies
• ½ lb of ground chuck, chili grind, browned and drained of fat

Place butter in a soup pot; melt without browning. Add four and stir to a smooth paste. Cook mixture (roux) over med heat without browning for 3 min, stirring constantly. Add consume and to roux (including browning sauce) and stir until smooth and lightly thickened. Bring to full boil.

Add fresh veggies, tomatoes and seasonings and return to boil. Reduce heat and simmer until veggies are barley tender (20-30 minutes). (Low and slow is best on this soup!)

Add frozen veggies and browned ground chuck. Simmer at least 15 more minutes. Be sure to simmer long enough that the flavors become well blended.

I double and sometimes triple this recipe. For a heartier soup I add more 1 lb of ground chuck to the recipe instead of 1/2 lb.

Serves 4

Paula Deen's Pumpkin Bars

2010-11-02T13:54:00.000-07:00

I was craving pumpkin last night and decided to try this recipe. I didn't even get a chance to frost them as they are just so good without it! Hub's says he thinks they are even better than my banana bars I make. WOW! Now that is hard to beat!

So wanted to share with you all the recipe....makes your house smell yummy too!

Ingredients

Bars:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Friendship Casserole

2010-09-05T10:31:00.000-07:00

Our neighbors just had a new baby girl this week and I made this casserole for them. It makes enough for two dishes, so the other one we had for ourselves. Really good and easy!

Friendship Casserole

2 - lbs ground beef
1 - 48 oz jar spaghetti sauce
2 – tablespoons sugar
1 (16 oz) - pkg medium egg noodles
1/2 - cup margarine or butter
½ - tsp onion salt (or onion powder)
½ - tsp garlic salt (or garlic powder)
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese

Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.
*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend. Think of someone who might need a reminder that they have friends who care about them - a new mom in your neighborhood, a family who’s moving, someone with an illness.

PW's Zucchini Cakes

2010-07-17T09:54:00.000-07:00

Ingredients

1 whole Large Zucchini
1 Tablespoon Minced Garlic
½ cups (to 3/4 Cup) Breadcrumbs
½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Olive Oil

Preparation Instructions

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Serve with the dipping sauce of your choice and enjoy!

WE LOVED THESE!

Spinach Lasagna Rolls

2010-06-15T14:15:00.000-07:00

I found this recipe this weekend here. This has become one of my new favorite sites to browse for recipes. Plus they are all weight watchers related!

Love Gina's Weight Watchers Recipes!! She has such great pictures too! These rolls were a hit...I did doctor them up a bit and added some ground beef and mushrooms...but still DELICIOUS!

Servings: 9 • Serving Size: 1 roll • Calories: 188 • Points: 4 ww pts

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll

Frozen Fruit Cups

2010-06-14T06:59:00.000-07:00

These are one of my favorite treats for summer! They are so easy! It is my Momma and Grandma's recipe!

Ingredients:

2 pints frozen strawberries (thawed)

1 frozen can of orange juice (thawed) - 12 oz

1 small can frozen lemonade (thawed) - 6 oz

2 1/2 c. 7-UP

4-5 bananas sliced

1 can fruit cocktail

1 can crushed pineapple

2 c. sugar (I actually add just a little because the strawberries are sweetened)

Mix it all together in a big bowl and then divide them into small cups. I place mine on a cookie sheet and cover with foil and let freeze overnight.

They are great for bridal/baby showers...just set out about 30 minutes before serving and they are slushy...SO GOOD!

Grilled Chicken with White BBQ Sauce

2010-05-13T12:06:00.000-07:00

This is from the newest issue of Southern Living. We actually baked ours in the oven for 45 minutes at 350 degrees and they were nice and tender.

Enjoy!

Ingredients

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 lb.)*
White Barbecue Sauce

Preparation

1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

White Barbecue Sauce

Ingredients

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Preparation

1. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Debbie's Black Bean & Corn Salsa

2010-03-31T13:41:00.000-07:00

Last week at bunco, our hostess had this salsa on the table. It was so good and addictive! I asked her for the recipe and she kindly shared....I just had to share with all of you!

Mix all ingredients -

1-15 oz can black beans- rinsed and drained
1-11 oz can shoepeg corn
1/2 c. ranch dressing
1/2 c. italian dressing
1 tbsp. cilantro
1/2 tsp. black pepper
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/4 of a medium purple onion - chopped fine
1/4 of a green pepper - chopped fine

Amount of onion & green pepper can be adjusted, depending on your taste. You can make this the day before or early morning for the flavors to blend.

Creamy Lemon Crumb Squares

2010-03-29T08:14:00.000-07:00

From the Pioneer Woman

Ingredients

1-⅓ cup All-purpose Flour

½ teaspoons Salt

1 teaspoon Baking Powder

1 stick (1/2 Cup) Butter, Slightly Softened

1 cup Brown Sugar (lightly Packed)

1 cup Oats

1 can (14 Ounce) Sweetened Condensed Milk

½ cups Lemon Juice

Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.

PD's Beefy French Onion Soup

2010-03-15T17:55:00.000-07:00

We love French Onion soup...and I was looking for a recipe to use in the crockpot....Paula Deen's hit the spot...however, I did adjust the recipe just a bit for the two of us.

Ingredients

4 large vidalia onions, about 2-1/2 pounds, peeled and thinly sliced
4 tablespoons butter, melted (1/2 stick)
2 teaspoons sugar
2 tablespoons olive oil
3/4 lb beef stew meat, cut into 1/2-inch cubes ( I did not use this)
1/4 cup dry sherry (I did not use this)
4 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
black pepper
2 cups grated gruyere cheese (8 ounces) (I used swiss cheese)

Directions

In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.

In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.

Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.

When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot. (I also cut a piece of french loaf bread and added it to the top too)

Delicious!~

Beef Enchiladas

2010-03-12T18:21:00.000-08:00

This is not the typical recipe that I use when making beef enchiladas. I saw this recipe on Kelly's recipe blog and decided to give it a try tonight.....SO YUMMY!! As you can see...they look good too!

Ingredients:

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Brown the meat and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

PW's Chocolate Sheet Cake - SERIOUSLY DELICIOUS!

2010-03-03T06:24:00.000-08:00

She is right....this is the BEST chocolate sheet cake EVER! If you want to see step by step with picture illustrations click HERE.

Ingredients

FOR THE CAKE:

2 cups Flour

2 cups Sugar

¼ teaspoons Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

½ cups Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

_____

FOR FROSTING:

½ cups Finely Chopped Pecans

1-¾ stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and 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 the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the 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.

The PW's Mashed Potatoes

2010-02-21T19:03:00.001-08:00

Ummm...all I can say is.. YUM! You must try!

Ingredients

5 pounds Russet Or Yukon Gold Potatoes

¾ cups Butter

1 package (8 Oz.) Cream Cheese, Softened*

½ cups (to 3/4 Cups) Half-and-Half

½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Shrimp, Sausage and Okra Casserole

2010-02-17T09:28:00.000-08:00

So I was looking for a recipe that included shrimp, sausage and okra in it. I found something similar, but I tweeked it myself. The recipe had called for red and green peppers and in our house, no peppers allowed. My Hubby's stomach can't take it. So I substituted them with a can of diced tomatoes. This was SOOO GOOD!

Here are the ingredients

1 package of frozen uncooked shrimp thawed, peiled, deveined
1 package of turkey sausage, cut up into pieces
1 can cream of shrimp soup
1 onion diced
3 cups rice
1/2 cooking white wine
1 tbsp. soy sauce
1/2 tsp paprika
1 can diced tomatoes
1 package (2 cups) frozen okra
1/4 c. of butter
4 cloves of garlic minced
1 tbsp lemon juice
1/2 c. shredded parmesan cheese

Melt the butter in a pan, and cook onion for 5 minutes. Add the garlic and cook another minute. Next, add the okra, tomatoes and lemon juice and cook for 7 minutes. Add the shrimp and cook until pink. (approx. 3 minutes). Add sausage, paprika, rice, soy sauce and soup to mixture, cook for a minute or two. Then place mixture into a greased 9X13 pan. Cover with 1/2 cup shredded parmesan cheese and bake at 350 degrees for 15-20 minutes or until cheese is golden.

Enjoy! It's if you want more of a kick to it...add more paprika! 1/2 tsp gave it a little bite! :)

Cheesy Corn Bread, Spinach and Turkey Casserole

2010-02-04T16:51:00.000-08:00

Paula Deen...I love this casserole! I had no idea that I would love it as much as I do...if you are looking for a new casserole to try.....and you like spinach and ground turkey....try this!

The Deen Family Cookbook

2 tbsp olive oil
pinch of red pepper flakes
1 1/4 lbs ground turkey
1 medium onion
1 clove garlic
salt and pepper to taste
one 10oz pkg frozen spinach
one 10 oz can cheddar cheese soup
3/4 tsp Worcestershire sauce
one 8 1/2oz pkg corn muffin mix
1/2 cup buttermilk ( I used skim milk)
2/3 frozen corn, thawed and drained - I used canned corn
1 egg
1 3/4 cup grated cheddar cheese

1. Preheat 400 degrees. Grease 13 by 9-inch baking dish and set it aside. In a large skillet, heat 1 tbsp of the oil. Add the pepper flakes and cook for 30 seconds. Add the turkey and brown. Then add onion and garlic and when cooked add salt and pepper to taste.

2. Transfer the mixture to a large bowl , add the spinach, soup, and Worcestershire sauce and mix well. Pat the mixture evenly in to the baking dish.

3. In a separate bowl, whisk together the corn muffin mix, buttermilk, corn, egg, and 3/4 cup of the cheese. Bake for 10 minutes then add the remaining cup of cheddar cheese and bake for 20 minutes.

Mexican Chicken

2010-01-28T08:06:00.000-08:00

4-5 Frozen Chicken Breasts
1 jar of salsa
1 can of black beans drained
1 can of corn drained

Cook in the crockpot for 5-6 hours on low...I made some corn bread to go along with mine...but rice is good too!

PW's Oatmeal Crispies

2010-01-26T11:47:00.000-08:00

Loving my new PW Cookbook. Tried these cookies this weekend...and they were such a hit with Hubby and I...they are all gone! Making more this evening! She says they are Marlboro Mans favorite cookies..I think they have just become our favorite too! Thanks PW~~

Ingredients
1 cup Shortening (Crisco)

1 cup Packed Brown Sugar

1 cup Sugar

2 whole Eggs

1 teaspoon Vanilla

1-½ cup All-purpose Flour

1 teaspoon Salt

1 teaspoon Baking Soda

3 cups Quick Oats

½ cups Finely Chopped Pecans

Preparation Instructions

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.

When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

http://www.thepioneerwoman.com/

My FAVORITE Broccoli Cheese Soup

2010-01-26T07:01:00.000-08:00

1 onion, sautéed
2 Tbsp. butter
3 c. boiling water
5 chicken bouillon cubes
1 pkg. frozen broccoli, cut up
5 oz. finer noodles
3 c. milk
½ lb. Velveeta

Sauté onion in butter. Dissolve bouillon cubes in water. Add onion, butter and broccoli. Cook 5 minutes. Add noodles and cook 5 minutes. Add milk and cheese. Stir until cheese melts. Thicken with cornstarch if desired. Serves 6.
I typically double the recipe. I have also added pieces of rotisserie chicken and mushrooms in it if you want to change it up a bit.

By the Mu Lambda Chapter Beta Sigma Phi of Fairfax.

Egg in a Hole

2010-01-18T06:21:00.000-08:00

We have a new breakfast favorite in our house now! Hubby gave me the Pioneer Woman's Cookbook for Christmas and I tried the recipe for an Egg in a Hole on Saturday morning.

It was a HUGE hit for the two of us! We loved them so much we came home from church yesterday and made them again. And it is so easy.

Click here to see the recipe as she does it with picture illustrations.

It is so much better than just having toast and eggs....it's all combined into one....to make it even yummier...go ahead and make some bacon and have some orange juice...you will thank me. LOL!

Scrumptious Beef

2010-01-07T09:10:00.000-08:00

With all the crazy weather lately, I have been trying some crockpot recipes. Here is one I tried last night and it was delicious served over noodles.

2 lbs stewed beef
1 package dried onion soup mix
1 can of cream of mushroom soup
1 can of cream of celery soup
1 container of mushrooms
1/2 tsp onion powder
1 onion chopped
1/4 tsp black pepper
1 1/2 cups beef broth

Combine and place in crock pot. Cook on low heat for 7-8 hours. Serve over noodles/rice.

Enjoy!

New Recipes coming soon!!!

2010-01-01T06:50:00.000-08:00

Gingerbread Boys and Girls

2009-12-10T14:38:00.000-08:00

Guess what kind of cookies I made for Bunco/Cookie Exchange tonight????? Our family tradition.....

Looks like I will be making more too! Hubby was so devastated this morning when he found out that they were all going to be exchanged for something else!

Not as good as Grandma's....but sure close!

Oklahoma Beef Noodle Bake

2009-11-01T18:03:00.000-08:00

Some of my favorite cookbooks are from the Gooseberry Patch. Here is a new recipe we tried yesterday!

1 lb. ground beef, browned and drained
15-1/4 oz. can corn, drained
10- 3/4 oz. can of cream of chicken soup
10-3/4 oz. cream of mushroom soup
8-oz. container sour cream
1/4 c. pimentos
1/2 t. salt
1/4 t. pepper
3 c. wide egg noodles, cooked
1 c. bread, buttered and torn

Combine all ingredients except noodles and bread in a lightly greased 13"X9" baking pan. Stir in noodles. Sprinkle bread pieces evenly over top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.

Low Fat Tortellini Soup

2009-11-01T17:58:00.000-08:00

One of the cookbooks I got from my Grandma's collection was a Kiwanis Cookbook. I got this recipe from it and tried it today. It was very flavorful!

2 T. olive oil
2 cloves garlic minced
1 med. onion chopped
1 green pepper chopped
1 red pepper chopped
2 lg. carrots chopped
1 stalk celery chopped
2 (28 oz. total) diced tomatoes
1 c. dry white wine
5 c. chicken broth
9 oz. chicken tortellini
1 1/2 T. dried basil
Parmesan cheese (opt)

Heat oil in large Dutch oven or soup pot. Add garlic. Saute 3 minutes. Add onion. Saute' 5 more minutes. Stir in 28 ounces tomatoes (liquid included), wine, chicken broth and basil. Bring to boil and simmer 30 minutes. Cook tortellini separately according to package. Add tortellini to soup 5 minutes before serving. Parmesan cheese may be sprinkled on each serving if desired. Serves 6 to 8.

Paula Deen's Pumpkin Cheesecake

2009-10-09T08:53:00.000-07:00

I made this the other day for one of the gal's that I work with. It was her birthday and she LOVES cheescake. I had never made a cheesecake before, but wanted to give it a try. The reviews were AMAZING!!! I have never ever received so many compliments on something. SERIOUSLY!

Enjoy!!

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Greek Style Minestrone with Turkey and Feta Meatballs

2009-10-02T05:39:00.000-07:00

I am really enjoying so many of the recipes that is on the For the Love of Cooking Blog.

This recipe is AMAZING! Hubby and I LOVE it....I think it's our new favorite...and I had to share! This is the first soup that we ate all the leftovers. Delicious!

Hope you all love it as much as we do!

Turkey Meatballs:

1 lb of ground turkey meat with Italian seasonings

2 tbsp sweet yellow onion, diced finely

2 tbsp feta cheese (I used reduced fat)

2 tbsp fresh parsley, chopped

1 egg

1/4 cup of garlic and herb bread crumbs

2-3 cloves of garlic, minced

1 tsp dried oregano

1/4 tsp crushed red pepper

Sea salt and fresh cracked pepper

1 tsp olive oil (for cooking meatballs)

Mix all ingredients in a bowl and gently combine with fingers until thoroughly mixed. Roll into very small meatballs.

Add the olive oil to a skillet over medium heat, once the pan is hot add the meatballs and cook for 4-5 minutes or until golden brown. Set aside.

Soup:

1/2 cup sweet yellow onion, chopped

2 carrots, coarsely chopped

2 stalks of celery, coarsely chopped

4-5 cloves of garlic, minced

6 cups of chicken stock

1/3 cup of long grain brown (or white) rice

1 15 oz can of diced tomatoes

1-2 tsp fresh dill, chopped

1 tsp of oregano

Salt and fresh cracked pepper, to taste

1 zucchini, chopped into bite size pieces

1 yellow squash, chopped into bite size pieces

1 can small white beans, drained and rinsed

3 cups sliced fresh spinach (about 3 ounces)

Turkey meatballs

1/2 cup of feta cheese for topping

Add onion, carrots, celery, garlic, stock, rice and tomatoes in a large Dutch oven, over medium heat. Bring to a boil then reduce heat to medium low and simmer, covered, until the vegetables and rice are tender, about 25-30 minutes.

Increase the heat to medium and add beans, meatballs, zucchini and squash. Taste and re-season if needed. Simmer, covered, for 10 minutes, stirring once. Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 2 minutes longer. Ladle into bowls and sprinkle with feta cheese. Enjoy.

Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.

Easy Turkey-Tortilla Roll-Ups

2009-09-17T07:30:00.000-07:00

From www.kraftfoods.com

3 flour tortillas (6 inch)
3 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce

Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices

Mini Beef and Provolone Crescents

2009-09-17T07:28:00.000-07:00

I got this recipe from www.pillsbury.com

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) provolone cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces

DIRECTIONS
1.
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
2.
Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
3.
Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Bunco Buns

2009-09-17T07:26:00.000-07:00

http://kellyskornerrecipes.blogspot.com/

You need:1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each.

Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!

CHOCOLATE CHIP CHEESE BALL

2009-09-17T07:25:00.000-07:00

http://kellyskornerrecipes.blogspot.com

CHOCOLATE CHIP CHEESE BALL
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup butter, softened
· 3/4 cup confectioners' sugar
· 2 tablespoons brown sugar
· 1/4 teaspoon vanilla extract
· 3/4 cup miniature semisweet chocolate chips
· 3/4 cup finely chopped pecans
DIRECTIONS
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)

B.L.T. Dip

2009-09-17T07:24:00.000-07:00

http://kellyskornerrecipes.blogspot.com

1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt

Mix ingredients together and serve with crackers.

Knorr Spinach Dip

2009-09-17T07:23:00.000-07:00

http://purelittlefire.blogspot.com

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and let chill in the fridge for about 2 or so hours.Soo yummy!!! I served this with pumperknickel and rye bread pieces.

Apple Toffee Dip

2009-09-17T07:21:00.000-07:00

When Boomama held a Diptacular posting...I grabbed a ton of great new recipes...here is one from....http://southernfrieddreams.blogspot.com/

SO GOOD!!! And a HUGE HIT!

1 8oz package cream cheese, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar1 teaspoon vanilla extract
1/2 pkg almond toffee bits (found in the baking section)
5-6 large sliced apples

Mix together first four ingredients until well blended and fluffy. Fold in toffee bits. Serve with sliced apples.

Cottage Cheese Veggie Dip

2009-09-04T11:24:00.000-07:00

This dip we use to have at every high school dance way back in the day...and it was always a hit!

1/3 c. milk
1 pt. cottage cheese
1/2 pkg. ranch dressing mix or vegetable soup mix
Lots of raw veggies, cut up for dipping

1. Blend 1/3 cup milk, 1 pint cottage cheese and soup mix in a bowl.
2. Put in refrigerator for 1/2 hour.
3. Serve with raw veggies. Dip and enjoy.

Stop by BooMama’s for more DipTacular!

Banana Chocolate Chip Muffins

2009-08-09T13:42:00.000-07:00

I have to make extra muffins and freeze them because we love this recipe so much!

I got the recipe from www.fortheloveofcooking-recipes.blogspot.com. So delicious!

1 3/4 cup flour (I use wheat flour)
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt (I used low fat)
1 tsp vanilla extract
2 large, very ripe bananas
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!

Stacy's Carrot Cake

2009-08-06T16:07:00.000-07:00

3 c. flour
2 c. sugar
1 1/2 c. oil
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
4 eggs
2 c. cooked carrots (mashed)
1/4 tsp salt

In large mixing bowl, beat eggs and sugar until smooth. Gradually add remaining ingredients. Beat untili smooth. Pour into greased tube pan. Bake at 350 degrees for approximately one hour. Cool in pan before removing cake.

Cream Cheese Frosting

8 oz. cream cheese softened
1 stick margarine softened
1 tsp. vanilla
1 box powdered sugar

Beat cream cheese and margarine until smooth. Add vanilla. Gradually add the powdered sugar. Beat until smooth. Frost cooled cake. Can top with chopped nuts.

Shrimp Casserole

2009-08-06T16:00:00.000-07:00

from Southern Living....so good!

1 1/2 c. uncooked long-grain rice
1 1/2 c. lbs medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans cream of shrimp soup, undiluted *
1/4 tsp salt
1/4 tsp fresh ground pepper
1 c. (4 oz) shredded cheddar-colby cheese blend
1/4 c. fine, dry breadcrumbs

Prepare rice according to package directions.

Peel shrimp, and devein, if desired.

Melt butter in a large skillet, over medium heat; add bell pepper and next 4 ingredients, and saute' 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper; cook 3 minutes or just until shirmp turn pink. (Do not overcook)

Combine shrimp mixture and rice. Pour into lightly greased 13X9 baking dish. Sprinkl evenly with 1 c. shredded cheese and 1/4 c. breadcrumbs.

Bake at 350 degrees for 25 miutes or until cheese is melted.

* 2 cans cream of celery soup, undiluted, may be subsitituted.

Spaghetti and Meatballs by Emeril

2009-08-05T07:37:00.000-07:00

I made this recipe last week and my hubby LOVED IT!

10 cups Simple Tomato Sauce for Pasta, recipe follows, or store-bought pasta sauce

For the meatballs:
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh parsley leaves
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Emeril's Original Essence, recipe follows
1/2 cup finely grated Parmigiano-Reggiano
For the Spaghetti:
1 pound spaghetti, cooked al dente according to package directions
Salt, for seasoning cooking water
1 tablespoon extra-virgin olive oil

Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.

Simple Tomato Sauce for Pasta:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium)
2 teaspoons minced garlic (2 cloves garlic)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 (3-inch piece) Parmesan rind
1 tablespoon chopped fresh basil leaves
Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Yield: 10 cups, 2 1/2 quarts

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Frosted Banana Cookies

2009-07-18T13:32:00.001-07:00

So....I found this recipe from my Kitchen Klatter cookbook that my mom found me. They are so to YUMMY!!! I can't say enough about them....makes me drool! ha!

3/4 c. shortening
3/4 c. brown sugar
1 egg
1/2 tsp. vanilla flavoring
1/2 tsp. banana flavoring
2 mashed ripe bananas
1/4 tsp. salt
1 tsp. soda
2 c. flour

Cream shortening and sugar. Add egg, flavorings and banana and beat well. Sift and add dry ingredients. Drop by teaspoon onto a greased cooky sheet and bake for 10 minutes at 350 degrees. This makes about 40 nice, soft cookies.

Icing (which I didn't make)

6 tbsp. brown sugar
4 tbsp. cream
4 tbps. butter or margarine
powdered sugar
1/2 tsp vanilla flavoring

Combine brown sugar, cream and butter or margarine. Bring to a boil, remove from heat and add enough powdered sugar to make frosting a nice consistency to spread on cookies. Lastly, stir in vanilla flavoring.

Pumpkin Chocolate Chip Muffins

2009-06-30T11:33:00.000-07:00

Another recipe I used from Money Saving Mom's blog. These are really good and are great frozen too!

4 eggs
2 c. sugar
1 (16 oz) can pureed pumpkin
1 1/2 c. oil
3 c. flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

Banana Bread

2009-06-30T11:30:00.000-07:00

I wanted to try the Money Saving Mom's favorite banana bread recipe. It is good, but I still prefer my mom's recipe better. Try it out and see what you think.

2 c. flour (all purpose, whole-wheat, or a mixture of both)
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt
1/2 c. vegetable oil
1 c. sugar
2 eggs, beaten
3-4 bananas, mashed
1/2 tsp vanilla
3 tbsp. milk

Stir together dry ingredients. Beat together remaining ingredients. Add wet ingredients to dry ingredients and blend until just combined. Pour into greased loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes and then transfer to a wire rack.

Noodle Bowl

2009-06-30T11:29:00.001-07:00

Found this recipe online from Southern Living. In order to serve both my hubby and I, I doubled the recipe.

1 (3 oz.) package of Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
½ c. fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
¼ c. shredded napa cabbage
1 to 2 Tbsp. chopped peanuts

Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.

Note: You can substitute ½ c. chopped cooked chicken for the shrimp.

Bubba's Creamy, Spicy Seafood Pasta

2009-06-24T18:30:00.000-07:00

My sister gave me the Paula Deen Family Cookbook for my birthday and I tried this recipe for dinner tonight. Tasted just like a restaurant in Jersey! So good! If you are not a pasta lover, you can substitute with sausage, hamburger, chicken.

2 tbsp. olive oil
2 cloves garlic, minced
1/2 c. vodka
1 - 14 oz. can crushed tomatoes
1/2 c. heavy cream
1/2 tsp. red pepper flakes, or to taste
salt and pepper
1/2 pound bay scallops
1/2 pound large shrimp, peeled, deveined and cut crosswise into thirds
1 pound uncooked linguine

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes, until thickened. Add the seafood and cook for about 3 minutes, until it's just opaque.

Meanwhile, cook the pasta in a large pot of boiling water according to the package directions. Drain and transfer the pasta to a large bowl, pour the sauce over it, and toss to combine.

Serve immediately.

Strawberry Pie

2009-06-24T18:26:00.000-07:00

I got this recipe from Tammy's Recipes. So good!

3 T cornstarch
1 c sugar
1 c cold water
2 T white corn syrup
2 T strawberry flavored gelatin
3 drops f red food coloring (optional)
about 3 c. washed strawberries, sliced or diced ) - I used 4 cups
one 9 inch baked pie pastry

Combine and cook first 4 ingredients for 5 or 6 minutes, stirring until thick to prevent lumps.

Remove from heat and while still hot add strawberry gelatin and red food coloring.

Pile strawberries high in baked pie shell and pour glaze over strawberries. Chill and serve with cool whip!

YUMMO!

Classic Potato Salad -

2009-05-14T05:08:00.000-07:00

6 medium potatoes (2 lbs)
1 1/4 c. mayo
1 tbsp. mustard
1/2 tsp salt
1/4 tsp black pepper
1 c. sliced celery
1/3 c. chopped onion (I used red onion)
1/2 c. chopped sweet or dill pickles/relish (I used sweet relish)
6 hard-cooked eggs, coarsely chopped

In a medium pan place potatoes and a small amount of water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes. ( I peeled them before I cooked them)

Meanwhile, for dressing, in a large bowl combine the mayo, mustard the 1/2 tsp salt and pepper.

Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6-24 hours.

I got this recipe out of my Better Homes and Gardens cookbook.

Avocado- Mango Chicken

2009-05-06T07:42:00.000-07:00

1/4 c. Worcestershire sauce
1 tablespoon soy sauce
2 tsp. adobo sauce (from canned chipotle chiles)
2 limes
1 avocado
4 boneless chicken breasts
1 large mango
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped onion
2 tbsp. sea salt

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl and refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 30 minutes. Remove chicken from the oven, place breast on a plate and top with salsa.

I got this recipe from the Self magazine email newsletter and decided to try. Really yummy..hubby prefers I don't use onion next time. Still a great flavor!

Hawaiian Chicken

2009-04-29T10:23:00.000-07:00

Tried this recipe last night! It was so easy and delicious! Can be served over rice.

4-5 skinless chicken breast
1/4 c. honey
1 can crushed pineapple
2 tbsp. butter
1/4 c. mustard
1/4 c. sherry/rum

Preheat oven to 450 degrees. In a greased 9X13 pan, place the chicken breasts. Combine all remaining ingredients and cover chicken breasts with the mixture. Bake in oven for 45-60 minutes.

Buttery Garlic Chicken

2009-04-22T19:40:00.000-07:00

2 eggs, beaten
1 c. round buttery crackers, crushed
1/2 tsp. garlic salt
4 boneless, skinless chicken breasts
1/2 c. butter, sliced

Place eggs in a shallow bowl; set aside. Mix cracker crumbs and garlic salt in a separate bowl; set aside. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13X9 baking pan; dot with butter.

Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with fork.

Hamburger-Corn Casserole

2009-04-22T19:36:00.000-07:00

1 lb. hamburger, cooked & drained
1 c. cubed raw potatoes
3/4 c. milk
1/2 c. chopped onion
salt and pepper
1 1/2 c. corn drained (1 can)
1/2 c. cubed velveeta cheese

Combine all ingredients and place in greased 9X9 baking dish.

Bake at 350 degrees for 1 hour.

One of my favorite recipes my Mom always made for us when we were kids.

Chocolate Peanut Butter Eggs

2009-04-05T16:27:00.000-07:00

I got this recipe from www.allrecipes.com. I doubled the recipe and made them into small eggs. I also substituted the 8 squares of chocolate with 1 1/2 packages of semi-sweet chocolate chips and melted them and dipped the eggs into it and let cool on wax paper.

Enjoy!

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

DIRECTIONS
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Parmesan Chicken Bites

2009-03-31T17:20:00.000-07:00

So I decided to try a new recipe tonight.....Parmesan Chicken Bites...

Don't they look yummy?

With some homemade sauce....

And some whole wheat pasta...

Voila! Dinner is served!

Ok...so now that you have checked the pictures out..do you want the recipe?? Here it is!

Parmesan Chicken Bites

1 clove garlic, minced

1 stick unsalted butter, melted

1 c. dried bread crumbs

1/3 c. grated Parmesan cheese

2 Tbsp. chopped fresh parsley

1/4 tsp salt ( I didn't use)

1/4 tsp garlic salt

A large pinch of Italian Seasoning

1/8 tsp black pepper

2 lbs skinless chicken breasts cut into pieces

Preheat oven to 450 degrees. In a bowl, combine minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Placed coated chicken pieces on a 9X13 pan. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Homemade Tomato Sauce (from www.kevinandamanda.com)

2 Tbsp. butter

3-4 cloves minced garlic

1 (28 oz) can crushed tomatoes

1/4 tsp sugar

1/4 c. heavy cream

salt and pepper to taste

6-8 basil leaves, chiffonaded

fresh flat leaf parsley

Melt 2 tbsp butter in saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heart to medium-low, cover and continue simmering for 10 minutes,stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well before serving.

Homemade Granola Bars

2009-03-31T15:52:00.000-07:00

I have made this recipe several times. It is my cousin Rachel's and Muscleman and I LOVE IT! I can't seem to make enough as we eat it so fast!

3 cups oats-I use quick cooking oats
2 cups coconut
1 cup almonds sliced
1/2 cup walnuts
1 cup raisins
1/2 cup dried cherries
1/2 cup dried mixed berries-I use the blueberry, cranberry, cherry mixture
1/2 cup flour
1/2 tsp salt-which I don't do
3 eggs slightly beaten
3/4 cup honey
1/3 cup oil
1/2 cup sunflower seeds
Sprinkle first 4 ingredients into a large roasting pan or jelly roll pan. Bake 18 minutes at 350. Stir once during baking. Cool. Combine rest of ingredients. Mix well and stir in oat mixture. Mix well. Press into at 15 1/2x10 1/2x1 pan or I use a jelly roll pan. I use a measuring cup and press down the mixture really well in the pan. If the mixture is not pressed down well the granola bars may fall apart. Bake 20 minutes. Cut into bars wrap in foil. Keeps 3 weeks. Can substitute: dried peaches,dates,apricots,choc. chips, pineapple, pecans.

Marsala Chicken-and-Mushroom Casserole

2009-03-24T18:50:00.000-07:00

Today I found this recipe in my Rachel Ray magazine. I decided to try it this evening and it is pretty yummy and easy!

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Chicken Spaghetti

2009-03-13T05:22:00.001-07:00

Another of my favorite cookbooks is one from my hometown, Fairfax Heritage Cookbook. I LOVE IT and use so many of the recipes out of it.

Here is one of my favorites.

2 whole or chicken parts, totaling approx. 5 lbs. ( I used 3-4 chicken breasts and that was it)
12 oz. spaghetti
1 1/2 to 2 c. broth (reserved from the cooking of the chicken and then the spaghetti)
1 can cream of mushroom soup
1 medium onion, chopped
1 lb Velveeta cheese, chunked
1 stick butter

Boil and debone chicken. Reserve the chicken broth. Cook the spaghetti in the chicken broth according to the package directions. Drain and reserve the chicken spaghetti broth. While the spaghetti and broth is hot, add the chicken, cheese, soup, onion and butter. Mix together in a large bowl very well. Making sure the spaghetti and broth is hot makes it easier for the butter and cheese to melt!! Place in a 9X13 pan and bake for 30 minutes and 350 degrees.

This recipe is good to mix up the night before baking or freeze ahead to have on hand for easy fixing! Very easy and so good!

(recipe by L.Smith)

Spanish Chicken

2009-03-06T03:00:00.001-08:00

4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1/4 chopped green pepper ( I didn't use this)
1 garlic clove, minced
1 can diced tomatoes undrained
1 cup water
3/4 c. uncooked rice
2 teaspoons chicken bouilion granules
1 tsp chili powder
1/8 tsp ground cinnamon
1/8 tsp ground cumin
1/8 tsp pepper
1/2 c picante sauce
1/2 c shredded cheddar cheese
1 can sliced ripe olives, drained

In large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouilion and seasonings. Bring to a boil. Pour into a greased 11 in X 7 in X 2 in baking dish, top with chicken.

Cover and bake at 350 degrees for 35-40 minutes or until rice is tender. Uncover, spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

I found this recipe on www.allrecipes.com. It is really tasty!

Brenda's Beef Stew

2009-03-01T18:54:00.000-08:00

I made this recipe from my "Time to Eat at Crybaby Farm" cookbook. I tweaked it just a bit though...here is how I made it:

3 stalks of celery chopped
2 carrots chopped
4-5 baby red potatoes cubed
2 cans of corn
2 cans of green beans
2 cans tomato soup
1 can stewed tomatoes
2 lb stew meat
3 tbsp. corn starch
salt and pepper, to taste
a dash of savory seasoning
a dash of dried parsley flakes

Do not drain canned vegetables. Cut up fresh vegetables. Mix all ingredients together. Bake covered at 325 degrees for 5 hours.

Personal Pizzas

2009-02-28T18:23:00.000-08:00

After reading MKMama's blog about the pizzas she made with her kids...I decided to make some myself. It is basically all we have eaten today and they are yummy!

Here is what you will need:

1 package of whole wheat pitas
1 package mozzeralla cheese
1 can of pizza sauce
Olive oil
Parmesan Cheese
Oregano/Pizza Seasoning
Any other topping you want to add.

Layout the pitas individually and drizzle olive oil onto each one. Cover with pizza sauce and a sprinkle of oregano/pizza seasoning. Then place any toppings of your choice and cover with cheese.

Bake at 400 degrees until cheese melts. So simple and delicious!

Chicken Breast Supreme

2009-02-25T19:04:00.000-08:00

Taken from Kelly's Korner blog recipes. One of my new favorites!!!!

Ingredients:
4 chicken breasts
4-8 strips of bacon
16 oz sour cream
1 can of cream of mushroom soup
1 can of sliced mushrooms1 jar of dried beef (this is found near tuna or spam)

Wrap the chicken in bacon and put in pan
Mix up all the other ingredients. Tear up the dried beef into small pieces (this is what gives the meal the real flavor)
Pour mixture over chicken and bake at 350 for 1 1/2 hoursI always serve with white rice and pour the extra sauce on top.

SO GOOD!!!

A recipe from Great Grandma Minnie's collection

2009-02-24T18:32:00.001-08:00

Turkey Meatloaf

2009-02-18T16:37:00.000-08:00

2 pounds ground turkey
1 medium yellow onion, finely diced
3/4 cups breadcrumbs (or regular breadcrumbs)
1/2 cup cooked spinach, chopped, excess water squeezed out (fresh or frozen)
2 eggs, beaten
2 teaspoons Worcestershire sauce
1 teaspoon pizza seasoning or dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

For Glaze:
1/2 cup ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

Combine all ingredients and place in greased loaf pan. Bake for 1 hour and 10 minutes at 350 degrees.

Creamy Stew Meat

2009-02-17T15:24:00.000-08:00

1 -1 1/2 lb stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 small can of mushrooms
Dried Parsley
Dried Basil
Onion Powder
Black Pepper

Brown meat in a large pan. Once brown add all of the remaining ingredients. (I used just a dash of all the seasonings). Cook on low heat for 1 1/2 hours. Serve over brown rice or noodles.

Mexican Minestrone

2009-02-14T07:54:00.001-08:00

2 (15 oz) cans black beans
2 (14.5 oz) cans diced tomatoes with peppers, undrained ( I used mexican style diced tomatoes)
1 (14.5 oz) can chicken broth
1 (12 oz) can whole kernel corn, undrained
1-2 med. red potatoes ( I substitued with 1 can chicken breast)
1 c. salsa
1 c. cut up green beans ( I used 1 can)

Mix all ingredients together in slow cooker. Cover and cook on low heat for 6-8 hours or until veggies are tender. I made this on the stovetop last night and combined all ingredients and covered and cooked on stove top on medium heat for about an hour.

Smothered Burritos

2009-02-09T16:17:00.001-08:00

This is one of my family's all time favorite recipes and I am making it for dinner tonight!

1/2 c. taco sauce
1 lb. hamburger
1 can refried beans
1 pkg. dry taco seasoning
8-10 flour tortillas
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes

Brown and drain hamburger Add beans, seasoning and sauce. Put mixture in tortillas, then roll and fold. Place in a greased 9X13 pan. Melt cheese with Ro-Tel tomatoes and blend. Pour over burritos. Bake at 350 degrees for 25-30 minutes.

Ginny's Meatballs

2009-01-26T18:04:00.001-08:00

I used this recipe this evening and think I have found my new favorite meatball recipe. It is from my Crybaby Farm Cookbook.

1 large can evaporated milk
3 lb. very lean hamburger ( I used 3 lb. ground turkey)
2 c. quick oat
2 eggs
1 c. chopped onion
1 tsp pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt

Combine thoroughly; shape into 1 to 1 1/2 inch balls and put in 9X13 pan. I used two pans..makes plenty!

Sauce:
3 c. ketchup
2 c. brown sugar
1 tsp. Liquid Smoke
3/4 tsp. garlic powder
3/4 tsp. onion powder

Combine all ingredients; spoon over meatballs. Bake for 1 hour at 350 degrees.

Enjoy!

Creamy Pasta and Vegetables

2009-01-22T06:54:00.001-08:00

I made this last night for dinner, I wasn’t sure how it was going to turn out as I used a recipe that I had in one of my Pampered Chef cookbooks, but didn’t follow it exactly. The hubby, LOVED IT!

Ingredients:

1 1b. penne pasta uncooked ( I used whole wheat)
4 cloves of garlic
5 ¼ c. chicken broth
1 package cream cheese (I used fat free cheese)
1 can of fire roasted tomatoes drained (the recipe called for sun dried tomatoes)
1 lb cooked ground turkey
1 package frozen stir-fry vegetables (you can use fresh vegetables, but this is what I had on hand)
¼ c. Parmesan cheese
Basil
Italian Seasoning
Salt
Pepper

Heat a tablespoon of olive oil in a large stock pot. Slice into thin slices the 4 cloves of garlic and add to the pot with oil. Cook until golden. Remove from heat and add the chicken broth. Bring to a boil and add the pasta and a tsp. of dried basil and Italian seasoning. . Cook for about 10-12 minutes. Divide the cream cheese into quarters. Add all of the remaining ingredients (cream cheese, turkey, tomatoes, veggies, Parmesan cheese, salt and pepper) to the pasta and broth. Cook until cheese is melted.

Serve.

Tuscan Vegetable Soup

2009-01-19T06:38:00.000-08:00

(From the Food Network)

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
½ large onion, diced (about 1 cup)
2 carrots, diced (about ½ cup)
2 stalks celery, diced (about ½ cup)
1 small zucchini, diced (about 1 ½ cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 tsp. dried)
2 teaspoons chopped fresh sage leaves (or ½ tsp. dried)
½ tsp. salt
¼ tsp. ground pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped spinach leaves
1/3 cup freshly grated Parmesan, optional
And I also added the meat from 1 rotisserie chicken I bought at Hy-Vee

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, ½ tsp salt and ¼ tsp pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and chicken and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired. Hubby and I LOVED this recipe…in fact it is better warmed up the second day! YUM-O~!

Crispy Chicken Parmesan with Avocado Salsa

2009-01-13T05:59:00.000-08:00

So I made this recipe from Kraft last night....SO YUMMY!

1/3 plain dry bread crumbs
1/3 cup grated parmesan cheese, divided ( I used shredded)
1/4 cup mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breast halves pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup tomatillo salsa ( I used my homemade salsa)
1/2 cup chopped ripe avocados
1/2 cup chopped tomatoes

Combine bread crumbs and 1/4 cup of the cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.

Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until cooked through. Meanwhile, mash avocados with salsa.

Place chicken on plate. Top with salsa mixture and tomatoes; sprinkle with remaining cheese. Serve with rice or salad.

Black Bean Soup

2009-01-08T09:45:00.000-08:00

This recipe is one of my favorite's and it was given to me by my good friend, Jurist, one of my Jersey girls. Enjoy!

2 tablespoons oil
1 medium onion chopped
4 cloves garlic minced
1/2 to 1 tsp. crushed red pepper flakes
3 16oz. cans black beans
1 1/2 c. chicken broth
3 cups of mild-chunky salsa
2 tbsp. of lime juice

In 4 quart stockpot heat the oil. Add onions, garlic, and red pepperflakes. Cook over medium heat until onion is tender. (about 3 minutes) Remove from heat.

In a blender, puree 2 cans of black beans and their liquid in batches with chicken broth. Add to the pot and stir in remaining beans and salsa and lime juice. Heat to boil. Reduce heat to low-simmer for 30 minutes.

Serve with cheese/sour cream if preferred.

Creamy Turkey Casserole

2009-01-06T15:53:00.000-08:00

Can you tell that I have some turkey to use up!?

Here is tonight's recipe...taken from my Flavors of Fall cookbook by Gooseberry Patch. Super easy!

10 3-4 oz. can cream of mushroom soup
10 3-4 oz. can cream of celery soup
1 -1/2 oz. pkg. onion soup mix
1 c. instant rice, uncooked ( I used wheat rice)
1-1/2. c. milk
2 to 3 c. turkey, cooked and cubed
Garnish: bread crumbs

Combine the first 6 ingredients; spread in an ungreased 13"x9" baking pan; sprinkle with bread crumbs. Cover; bake at 350 degrees for 45 minutes. Serves 6.

Alabama Turkey Noodle Soup

2009-01-05T18:54:00.000-08:00

I made this recipe tonight for my hubby and me...he said it was really good and I thought it was pretty good myself! (Had to use up some of the turkey meat I had from my baking last night)

1 T. olive oil
1 yellow onion, chopped ( I used a small one)
1 bunch green onions, chopped ( I didn't have any, so used part of a white onion)
2 c. carrots, peeled and sliced
2 c. celery, sliced
2 cloves garlic, minced
10 3/4 oz. can French onion soup
6 c. chicken broth
1 t. poultry seasoning
1 t. dried rosemary
salt and pepper to taste
3 c. cooked turkey breast, diced
2 c. fine egg noodles, uncooked (I used the Reams Frozen Noodles)

Heat oil in a Dutch oven. Add onions, carrots, celery and garlic; cook until yellow onion is transparent. Stir in soup, broth and seasonings; bring to a boil. Reduce heat to medium; simmer until vegetables are almost tender. Add turkey and noodles; raise heat slightly and continue cooking until noodles are tender. Makes 8 to 10 servings.

*Recipe from the Autumn in the Country Gooseberry Patch Cookbook

Homemade Noodles

2009-01-04T18:18:00.000-08:00

I received a new cookbook for Christmas and made this recipe from it for our lunch on Christmas day. The recipe was requested and I wanted to share with you all. It is from the Better Homes and Gardens Cookbook (limited edition). Enjoy!

2 cups all-purpose flour
2 egg yolks - * can be substituted
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil

*Hint* for Yolkless Noodles prepare as is except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.

1. In large bowl stir together 1 3/4 cups of the flour and 1/2 tsp. salt. Make a well in the center of the flour mixture. In a small bowl beat egg yolks and whole egg. Add water and oil. Add egg mixture to flour mixture; mix well.

2. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

3. On a lightly floured surface roll the dough out into a rectangle. Let stand uncovered for 20 minutes. Lightly dust dough with flour and cut into 2-3 inch length.

4. To serve noodles immediately, bring water to boil and place noodles into boiling water and boil for 1 1/2 to 2 minutes.

5. To store noodles, let them dry on wire cooling rack for about an hour or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry the noodles and place in a freezer bag or freezer container, freeze for up to 8 months.