tag:blogger.com,1999:blog-53860674724620464432024-03-08T06:00:28.186-08:00The foods I love...Here is a culmination of recipes that I love. Most (if not all) recipes I post here I have actually used. I can't say that I can make up my own recipes... cause um, I don't think I'm that talented. I collect recipes from various places and love to look up more. Make some food and eat it! Yum yum!Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-5386067472462046443.post-65365302062434462712011-08-27T10:25:00.000-07:002011-08-27T10:29:18.177-07:00Spiced Pumpkin SmoothieI just found this recipe on Real Simple's website while I was looking up lunch ideas for me and Natalie. If this tastes ANYTHING like Starbucks Pumpkin Spice Cream Frappucino, I'm ALL.OVER.IT!!! <div>
<br /></div><div>Spiced Pumpkin Smoothie</div><div>
<br /></div><div>1 cup ice</div><div>1/2 cup whole milk</div><div>1/3 cup pure pumpkin puree</div><div>1 tbsp honey</div><div>a pinch of ground nutmeg</div><div>
<br /></div><div>Combine all ingredients in a blender. Blend that bad boy til it's all frothy and full of goodness!! </div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-34114392084581679962011-08-27T10:23:00.000-07:002011-08-27T10:25:01.637-07:00PW's Sunrise Punch<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); "><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">I haven't made this yet. But you bet I'm gonna! Especially on days when I start school, and I've got to get me and the kids out the door. :) </span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">
<br /></span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">
<br /></span></div>Sunrise Punch recipe:
<br />2 cups orange juice
<br />2 cups pineapple juice
<br />2 cups whole milk
<br />1/2 cup powdered sugar
<br /><span class="text_exposed_show" style="display: inline; ">2 tablespoons meringue powder
<br />2 teaspoons vanilla
<br />Fill rest of blender with ice and blend</span></span>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-75692188338084321202011-04-11T08:59:00.000-07:002011-04-11T09:32:32.171-07:00Cream Cheese Pound Cake!Oh yeah .... YUMMY. This pound cake is perfect. It's heavy like traditional pound cakes, but it's very moist. There are a couple tricks to this cake. There are no leavening ingredients, which means you've got to incorporate a lot of air into the batter. The butter, cream cheese and sugar need to be beaten for a while. Like, 5-7 minutes. (This is obviously easier with a stand mixer.) It's going to triple in size and it should be very smooth. When it's in the oven, do NOT open the door while it's baking. The cake will fall in the center. Let it bake the entire time. Now, if you're like me and have the misfortune of having an older oven or an oven that isn't calibrated quite right, you'll need a barrier to keep it from burning. I don't have a flat pizza stone anymore, so I actually use my 9x13 stone on the bottom rack. My bundt pan is not very big and the cake spilled over the sides while it was baking. Doesn't make for a very pretty cake when it comes out, but it tastes AWESOME regardless. :) I have seen that it can be baked in a 10 inch tube pan or two 9 inch loaf pans as well. I will be using the two 9 inch loaf pans today. If you don't have cake flour and don't feel like running to the store to get some cause you have everything else - sift 3 cups of all purpose flour and remove 6 TBSP.<div><br /></div><div>Cream Cheese Pound Cake</div><div><br /></div><div>1 1/2 cups (3 sticks) butter, room temperature</div><div>1 block (8 oz) cream cheese, room temperature</div><div>3 cups sugar</div><div>1 tsp almond extract</div><div>1 tsp vanilla extract</div><div>6 eggs</div><div>3 cups cake flour</div><div><br /></div><div>Preheat oven to 325 degrees. Prepare your pan - spray/grease/butter <span class="Apple-style-span" >(I used spray and flour, and I had problems with it sticking, so I'll be using the spray on it's own and see how it fares)</span>.</div><div>Cream together the butter, cream cheese and sugar until it's light. <span class="Apple-style-span" ><span class="Apple-style-span">(This is where I was telling you it needs to go for 5-7 minutes.)</span> </span>Add the vanilla and almond extracts. Add flour and eggs alternately, beginning and ending with flour. Pour batter into the prepared pan(s).</div><div>Bake at 325 degrees for 1 hour and 15 minutes. (or until a toothpick comes out clean....) </div><div><br /></div><div><br /></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com1tag:blogger.com,1999:blog-5386067472462046443.post-30384117983234709692010-10-12T12:46:00.000-07:002010-10-12T13:39:19.435-07:00Lettuce WrapsMy good friend Jaclyn introduced me to these. :) It's just the recipe she uses off the back of a pack of Romaine Lettuce hearts, but I can't get enough of these! From what I can tell, they're nothing like the PF Changs recipe, but I don't mind... If you can put aside any first though of what cilantro pesto may taste like, I promise you will be addicted JUST.LIKE.ME. lol <div><br /></div><div>Lettuce Wraps</div><div><br /></div><div>1 head romaine lettuce hearts</div><div>2-3 chicken breasts - cooked and sliced <span class="Apple-style-span">(Or use a shredded rotisserie chicken)</span></div><div>1 bunch cilantro <span class="Apple-style-span">(you can use 1/2-3/4 of a bunch)</span></div><div>1/3 cup pine nuts</div><div>3 cloves garlic <span class="Apple-style-span">(minced)</span></div><div>Shredded cheese <span class="Apple-style-span">(optional)</span></div><div>1/2 cup oil <span class="Apple-style-span">(olive oil or vegetable oil)</span></div><div>1 avocado </div><div>2 roma tomatoes</div><div>1 bunch green onions, diced</div><div>salt and pepper</div><div><br /></div><div>Combine garlic, cilantro, pine nuts and 1 tsp salt in a food processor and pulse until pesto is a creamy texture. <span class="Apple-style-span">(you should know what pesto looks like lol)</span> Transfer to a bowl and whisk while adding oil. Bring to desired texture and add 1/4 cup chicken broth to thin if needed. Set aside. Slice tomatoes <span class="Apple-style-span">(strips or rounds)</span>, dice green onions and slice avocado into strips. Clean the lettuce and separate the leaves. Mix the chicken with the pesto. Top lettuce leaves with the chicken and toppings and EAT IT! lol Seriously ... I love these things. </div><div><br /></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-49833846888908246902010-03-30T16:56:00.000-07:002010-03-30T16:57:04.059-07:00Mmmm.... Tzatziki sauce!<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">From OurBestBites.com</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /><b style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="blsp-spelling-error" id="SPELLING_ERROR_14" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Tzatziki</span></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Recipe adapted from Allrecipes.com</i></div><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></i></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 1/2 c. plain Greek yogurt (that's 2 6-oz. containers)</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 clove garlic, minced</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1-2 tsp. lemon juice</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">3 green onions, firm ends finely chopped</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tsp. dry dill weed</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Kosher salt and freshly ground black pepper, to taste</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1/2 medium cucumber, peeled, seeded, and thinly sliced</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></div><br /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.<br /></div></div></span>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-44795748388121178402010-02-28T17:30:00.000-08:002010-10-12T13:39:54.479-07:00Lemon Pancakes (with blueberry syrup)Now... before you balk... let me just say - the combination of lemon and blueberries is ABSOLUTELY divine!! When I worked at the spa last year, the fancy shmancy restaurant had a cheesecake one night that was a lemon and blueberry combination with sweetened ricotta cheese... I thought I had died and gone to heaven! These pancakes are a good substitute... and might I recommend, instead of butter, a smidge of sweetened ricotta cheese! :) (I didn't get to make the blueberry syrup when I made these... didn't have the ingredients on hand)<div><br /></div><div>Lemon Pancakes with Blueberry Syrup</div><div><br /></div><div>1 1/2 cups all purpose flour</div><div>2 TBSP sugar</div><div>2 tsp baking powder</div><div>1 1/2 cups buttermilk</div><div>2 large eggs, lightly beaten</div><div>2 TBSP butter, melted</div><div>2 TBSP lemon zest</div><div>2 TBSP fresh lemon juice <span class="Apple-style-span" style="color:#FF0000;">(from the same lemon you zested)</span></div><div>4 TBSP butter, divided <span class="Apple-style-span" style="color:#FF0000;">(you use this for frying the pancakes and I needed more)</span></div><div>Fresh blueberry syrup - recipe in a minute</div><div><br /></div><div>In a medium bowl, combine flour, sugar and baking powder.</div><div>In a separate bowl, combine buttermilk, eggs, melted butter, lemon zest and lemon juice. Add buttermilk mixture to flour mixture. Beat at medium speed with an electric mixer until smooth. <span class="Apple-style-span" style="color:#FF0000;">(What this means for stand mixer users like me, use a glass measuring cup that holds 4 cups or more to mix the liquid part in, put the dry mixture into your stand mixer bowl.)</span></div><div>In a large nonstick skillet, melt 1 TBSP of butter over medium heat. Spoon 2 TBSP of batter for each pancake into skillet. Cook for 1-2 minutes per side until lightly browned. Repeat with remaining butter and pancake batter. </div><div>Serve with warm Fresh Blueberry Syrup.... or if your kids don't want that.. regular syrup is just as yummy. :) </div><div><br /></div><div>Fresh Blueberry Syrup</div><div><br /></div><div>1 cup water</div><div>1 cup sugar</div><div>1/4 cup light corn syrup</div><div>1 TBSP fresh lemon juice</div><div>2 cups fresh blueberries</div><div><br /></div><div>In a medium sauce pan, combine water, sugar, corn syrup and lemon juice over medium-high heat. Bring to a simmer, stirring frequently, until sugar is dissolved. </div><div>Add blueberries; cook for 15-20 minutes or until syrupy, stirring occasionally. Cool slightly before serving. Sweetened ricotta is as easy as mixing whole milk ricotta with some sugar and vanilla! :) </div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-22537403202153337612010-02-28T17:26:00.000-08:002010-10-12T13:40:14.179-07:00Sunrise SmoothieThis is from another of my magazines that I love - Simply Southern. I tend to pick up magazines that have recipes that I want to try and most of the time, they end up being some of my most favorite recipes. This one is for a smoothie that is used in a brunch sequence. Way good!<div><br /></div><div>Sunrise Smoothie</div><div><br /></div><div>2 1/4 cups orange juice <span class="Apple-style-span" style="color:#FF0000;">(if you can find the Tropicana Valencia orange juice, I highly recommend it)</span></div><div>2 1/4 cups vanilla ice cream or frozen vanilla yogurt</div><div>1 1/2 cups frozen strawberry sorbet <span class="Apple-style-span" style="color:#FF0000;">(if you can't find strawberry sorbet like me, I resorted to using strawberry sorbet fruit pops... enough to equal 1 1/2 cups. lol) </span></div><div>Garnish with fresh strawberries if you'd like</div><div><br /></div><div>Combine all ingredients in a blender and puree until smooth... pour into glasses. It's not rocket science. lol </div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-82079023928519494942010-02-28T17:16:00.001-08:002010-10-12T13:40:33.623-07:00Cheese GritsLet me first tell you ... anyone who has never had grits... PLEASE let this be your first recipe in trying them! These are simply DIVINE and it's so versatile... you can use them at breakfast or dinner! I know some of my friends have never had grits and thought they were supposed to be served sweetened.... although SOME people may like them that way, I assure you... Grits are a salty mash that for breakfast is awesome mixed with eggs and bacon and toast, and dinner, along side crab cakes or some other protein. This recipe calls for the brand Wade's Mill Stone Ground Grits... but regular old fashioned (slow cooking) grits work just as well. <div><br /></div><div>Cheese Grits</div><div><br /></div><div>1 1/2 cups boiling water</div><div>1 tsp salt</div><div>1 cup grits (they NEED to be the slow cooking, old fashioned kind. NOT the quick cooking stuff)</div><div>1 1/2 cups cold water</div><div>1 cup warm heavy cream</div><div>3/4 cup shredded sharp cheddar cheese <span class="Apple-style-span" style="color:#FF0000;">(I'm a cheese lover, so obviously I use more... and it HAS to be sharp, in order to get the cheese taste. Mild cheddar is just that... too mild. Using the cheddar you grate yourself tastes MUCH better in this recipe)</span></div><div>4 TBSP unsalted butter</div><div>1 dash hot pepper sauce (tabasco) optional</div><div>1 pinch nutmeg, optional <span class="Apple-style-span" style="color:#FF0000;">(I didn't add this)</span></div><div><br /></div><div>In a medium saucepan, combine boiling water and salt over high heat. Combine grits and cold water and then slowly add to boiling salted water, stirring occasionally. Reduce heat to medium low and cook, stirring every 3-4 minutes, for 20 minutes. </div><div>Add cream, cheese and butter, continue cooking until grits reach desired consistency. Season with hot pepper sauce and nutmeg, if desired. </div><div><br /></div><div><span class="Apple-style-span" style="color:#FF0000;">You can look on the package of grits and change the liquid measurements according to the directions for 4 servings if you want to, and follow the rest of the recipe for the cream and cheese. I've done it both ways and if I'm remembering correctly, I don't think there was much difference in the measurements. Combining the grits with the cold water before adding them to the boiling water is what prevents lumps and keeps the mixture from spitting and burning you, which it will usually do if you add grits straight to the boiling water. </span></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com1tag:blogger.com,1999:blog-5386067472462046443.post-69208969577624148372010-02-28T17:09:00.000-08:002010-02-28T17:14:27.588-08:00Orange Fruit DipI haven't made this one yet, but believe you me... the next time I get a chance to try it.. I will be! This comes from one of my most favorite magazines - Taste of the South<div><br /></div><div>Orange Fruit Dip</div><div><br /></div><div>1 (8 oz) package cream cheese, softened</div><div>1 (7 oz) jar marshmallow cream</div><div>1 (16 oz) container cool whip, thawed</div><div>2 TBSP honey</div><div>1 TBSP fresh orange zest</div><div>1 tsp vanilla extract</div><div>1/4 tsp ground cinnamon</div><div>assorted fresh fruits</div><div><br /></div><div>In a medium bowl, beat cream cheese and medium-high speed with an electric mixer until smooth. Add marshmallow cream and continue beating until combined. Add whipped topping, honey, orange zest, vanilla and cinnamon, beating until smooth. Refrigerate for at least 2 hours before serving. Serve with assorted fresh fruits. <span class="Apple-style-span" style="color:#FF0000;">(The picture in the magazine has pineapples, grapes, strawberries, and honeydew)</span></div><div><br /></div><div>*Dip can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months. Thaw in the fridge overnight before using.</div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-77287475983946786422010-02-28T16:57:00.000-08:002010-02-28T17:05:15.882-08:00Chicken SpaghettiAnother Paula! :) This is really, really, really tasty. <div><br /></div><div>Chicken Spaghetti (10 to 12 servings)</div><div><br /></div><div>2 TBSP butter</div><div>1 cup chopped onion</div><div>1 cup chopped celery</div><div>1 (14 oz) can chicken broth</div><div>1 can cream of mushroom soup</div><div>1 can cream of chicken soup</div><div>1 (10 oz) can diced tomatoes with chilies, drained <span class="Apple-style-span" style="color:#FF0000;">(mild rotel)</span></div><div>1 (4.25 oz) can chopped black olives, drained <span class="Apple-style-span" style="color:#FF0000;">(I left these out)</span></div><div>1 (4 oz) can/jar sliced mushrooms, drained</div><div>1/2 cup sour cream</div><div>1 tsp salt</div><div>3 1/2 cups chopped cooked chicken <span class="Apple-style-span" style="color:#FF0000;">(1 rotisserie chicken works well for this) </span></div><div>2 cups shredded cheddar cheese</div><div>1 (16 oz) package angel hair pasta, cooked according to package directions</div><div>3/4 panko <span class="Apple-style-span" style="color:#FF0000;">(Japanese bread crumbs.... but I only had regular old bread crumbs on hand and it did just fine)</span></div><div>1 TBSP butter, melted</div><div><br /></div><div>Preheat oven to 350 degrees and spray a 9x13 dish with cooking spray.</div><div><br /></div><div>In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4-5 minutes or until vegetables are tender. </div><div>In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepare baking dish.</div><div>In a small bow, combine bread crumbs and melted butter. Spread evenly over casserole. Bake for 30-40 minutes, or until hot and bubbly. </div><div><br /></div><div><span class="Apple-style-span" style="color:#FF0000;">Even my kids liked this! It has a little bit of a kick to it because of the rotel... so be prepared... but MY GOODNESS! The list of ingredients looks overwhelming, but really, it's very simple to put together. Serve with salad and breadsticks.</span></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-35443176215198330392010-02-28T16:51:00.001-08:002010-10-12T13:41:09.672-07:00Chive and Onion mashed potatoesTo go with the Salisbury Steak... or any time really. Also from Paula. :) <div><br /></div><div>Chive and Onion Mashed Potatoes (4 to 6 servings)</div><div><br /></div><div>1 (24 oz) package frozen steam and mash potatoes</div><div>1/2 cup chive and onion cream cheese, softened</div><div>1/4 cup butter, softened</div><div><br /></div><div>Cook potatoes according to package directions. Pour potatoes into a medium bowl; add cream cheese and butter. Using a potato masher, mash potatoes to desired consistency. </div><div><br /></div><div><span class="Apple-style-span" style="color:#FF0000;">** Now... I didn't think it looked like it made very much... but I'm a mashed potato lover and my kids refuse to eat mashed potatoes. So if your clan is a mashed potato loving family, I would suggest doubling it. Also, I found it needed just a little half and half so it wasn't such a heavy consistency. I added some seasoning to it, as I didn't think the butter and cream cheese added enough flavor. </span></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-42802368823367328472010-02-28T16:44:00.001-08:002010-02-28T16:51:10.284-08:00Salisbury SteakOh Paula.... how you speak to my heart... Or... rather, my stomach. Either way, I'm pretty sure they're connected. lol This recipe comes from one of her magazine articles. <div><br /></div><div>Salisbury Steaks (makes 6 servings)</div><div><br /></div><div>2 lbs ground chuck</div><div>2 TBSP worchestershire sauce</div><div>1 TBSP horseradish (Kraft makes some that is with the salad dressing stuff)</div><div>2 tsp minced garlic</div><div>1/4 tsp salt</div><div>1/4 tsp ground black pepper</div><div>1 (8 oz) package sliced baby bella mushrooms</div><div>2 TBSP all purpose flour</div><div>1 can French onion coup</div><div>1 can beef consomme</div><div><br /></div><div>In a large bowl, combine ground chuck, worchestershire sauce, horseradish, garlic, salt and pepper. Form mixture into 6 (5 inch) patties. </div><div>Heat a large nonstick skillet over medium heat. Add patties, in batches if necessary, and cook for 5 to 6 minutes per side, or until browned. Remove patties from pan and set aside. Reserve 2 TBSP of drippings in skillet. Add mushrooms to skillet and cook for 1 to 2 minutes, or until just tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in soup and consomme. Return patties to pan and bring to a simmer. Simmer, uncovered, for 30-40, or until patties are cooked through and sauce is thickened. </div><div><br /></div><div>OOOOH MY GOODNESS ... you will be in HEAVEN when you eat this!!! I LOVE it! I didn't have to make ANY changes to this, it's literally perfect as it's written. </div><div><br /></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-52424722781763597112010-02-28T14:34:00.001-08:002010-10-12T13:41:37.848-07:00Meatloaf!I wanted meatloaf one night... but didn't have time to wait for an hour for it to cook in the oven, so I combined a couple recipes to make a meatloaf on the stove. It turned out really well, I think. So in this one, I'm using <a href="http://www.pauladeen.com/index.php/recipes/view2/old_fashioned_meat_loaf_aka_basic_meatloaf/">Paula Deen's</a> recipe for old fashioned meatloaf, and will include instructions for you to cook it in a skillet if you're pressed for time. :) <div><br /></div><div>Basic Meatloaf</div><div><br /></div><div>1 lb ground beef <span class="Apple-style-span" style="color:#FF0000;">- I used 1 1/2 lbs</span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 1/4 teaspoon salt<br />1/4 teaspoon ground black pepper<br />1/2 cup chopped onion<br />1/2 cup chopped bell pepper <span class="Apple-style-span" style="color:#FF0000;">- I HATE bell peppers, so I didn't use them</span><br />1 egg, lightly beaten<br />8 ounces canned diced tomatoes (without juice)<br />1/2 cup quick-cooking oats</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Topping:</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1/3 cup ketchup</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">2 TBSP brown sugar</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;">1 TBSP prepared mustard <span class="Apple-style-span" style="color:#FF0000;">- I actually used the powdered mustard, I think it's like a tsp powdered mustard for a TBSP prepared mustard? </span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;">Worchestershire sauce.... cause no sauce is complete without it. Use how much you want.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;">Minced garlic</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;">A dash of soy sauce</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;">Mix all the meatloaf ingredients together. If you're going to bake it in the oven, preheat oven to 375 and shape into a loaf, then put in a baking dish. If you're going to cook it in a skillet, shape into 2 loaves. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;"><span class="Apple-style-span" style="color:#FF0000;">Baking -</span> cover with topping and bake for 1 hour</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;"><span class="Apple-style-span" style="color:#FF0000;">Skillet -</span> place the 2 loafs in a big skillet on medium high heat. Brown the loaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for 25 minutes or until meat is cooked through. <span class="Apple-style-span" style="color:#FF0000;">(I recommend turning at least half way through)</span> Spoon fat from the skillet, then pour topping over loaves. Simmer uncovered for 10 minutes or so.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#463521;"><span class="Apple-style-span" style="line-height: 18px; font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(70, 53, 33); font-weight: 100; line-height: 18px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">And just because I LOVE Alton Brown, here's his<a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html"> recipe</a> for Meatloaf. MMMMMMM</span></span></span></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-2174125417238272242010-02-28T14:25:00.000-08:002010-10-12T13:41:51.162-07:00My Chicken SaladI got this recipe from my good friend Brooke, who had it added to our ward's recipe cookbook. <div><br /></div><div>Chicken Salad</div><div><br /></div><div>1 rotisserie chicken, shredded</div><div>grapes, cut in half</div><div>green onions, chopped</div><div>celery, chopped</div><div>1/2 cup parmesan cheese</div><div>6 oz package slivered almonds</div><div>Hidden Valley ranch dressing</div><div>mayonnaise</div><div><br /></div><div>Combine all salad ingredients, then make a dressing using half ranch dressing and half mayonnaise. How much you need will depend on how much salad you have. You can make any variation of this you want... apples instead of grapes, walnuts instead of almonds, you can add curry, celery seed, garlic, red onions instead of green onions... the possibilities are endless! I like this best on halved croissants. :) </div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-68765718582000826712010-02-28T14:15:00.000-08:002010-02-28T14:25:35.666-08:00Stuffed ZucchiniThis is a recipe from Giada De Laurentiis from Food Network. I saw this on one of her shows a few years ago and have been making it ever since. It always gets rave reviews! **Warning** This recipe can be costly to make due to some of the ingredients. <div><br /></div><div>Stuffed Zucchini</div><div><br /></div><div>2 TBSP olive oil</div><div>1 small onion, grated</div><div>1/4 cup chopped fresh Italian parsley leaves</div><div>1 large egg</div><div>3 TBSP ketchup</div><div>3 garlic cloves, minced</div><div>1 tsp salt</div><div>1/4 tsp freshly ground black pepper</div><div>1/3 cup Pecorino Romano cheese <span class="Apple-style-span" style="color:#FF0000;">- this can get expensive!</span></div><div>1/4 cup dried plain bread crumbs</div><div>1 lb ground turkey</div><div>5 or 6 zucchini <span class="Apple-style-span" style="color:#FF0000;">- varies according to size.</span></div><div>1 1/2 cups marinara sauce</div><div><br /></div><div>Preheat oven to 400 degrees.</div><div><br /></div><div>Lightly drizzle the olive oil into a 9x13 baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. <span class="Apple-style-span" style="color:#FF0000;">(Once you add the turkey, I've found it's easier to mix with your hands.) </span>Cover and refrigerate the turkey mixture.</div><div><br /></div><div>Using a melon baller or spoon, carefully scrape out the seeds and inner flesh of the zucchini, leaving 1/8 inch thick shells. Be careful not to pierce through the skin. <span class="Apple-style-span" style="color:#FF0000;">(I cut them in half so they're a little easier to work with.)</span> Fill the zucchini halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed zucchini in the baking dish and pour the marinara sauce on top. </div><div><br /></div><div>Bake uncovered until the zucchini is tender and beginning to brown and a thermometer inserted into the filling reaches 165 degrees - which takes about 45 minutes or so. <span class="Apple-style-span" style="color:#FF0000;">Once they're cooked and out of the oven, I like to add some more fresh grated Pecorino Romano cheese on top... mmmmmmmmmmm Serve with pasta and a salad and bread. OH BOY!!! </span></div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-33320362325096139462010-02-28T14:06:00.000-08:002010-02-28T14:11:57.169-08:00Fix Freeze and FeastI bought this book several months ago and I LOVE it. For any of you who are familiar with freezer cooking, you know how exciting this is... lol <div><br /></div><div>I've used several recipes from this book and so far I've really liked all of them. If you're interested in having me post any of the recipes that I've used from the book, just comment and let me know! </div><div><br /></div><div>The idea of freezer cooking - at least for this particular book - is you buy the ingredients for each recipe in bulk. From Sam's Club or Costco or something similar. Each recipe makes anywhere from 2 - 4 pans for main dishes and something like several dozen cookies. You can make each recipe for yourself to have in your freezer for nights where you don't know what to cook, or you can do a recipe swap with your friends... a few of you pick one recipe each, you all make that recipe and then swap your dishes, so you end up with one of each. These really require a deep freezer, a traditional fridge/freezer combo really doesn't give you enough room to store all these dishes. They're great to have on hand too if you sign up to take dinner to a new mom or sick person in your ward. </div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-10313673705153480272010-02-28T13:59:00.000-08:002010-10-12T13:42:32.252-07:00Chicken Nacho BakeThis one is a new recipe I found ... can't remember where I found it now, maybe Kraft magazine? I don't know... I made it the other night for me and the kids and I actually liked it a lot. <div><br /></div><div>Chicken Nacho Bake</div><div>4 small boneless, skinless chicken breasts <span class="Apple-style-span" style="color:#FF0000;">(calls for halves, but use what you have)</span></div><div>1/2 cup chunky salsa</div><div>1/4 cup sour cream</div><div>1/2 cup crushed tortilla chips</div><div>1/2 cup mexican blend cheese</div><div><br /></div><div>Preheat oven to 400 degrees.</div><div><br /></div><div><span class="Apple-style-span" style="color:#FF0000;">**NOW** BEFORE you begin, may I recommend STRONGLY that you season or marinate your chicken breasts. I made the mistake of not doing so, and aside from the yummy toppings ON the chicken, the chicken itself had no flavor. Like Emeril says "I don't know about you, but where I come from, the water isn't flavored" .... same goes for chicken folks. Do your prep work on that chicken! lol</span></div><div><br /></div><div>Place chicken on a foil covered baking sheet. <span class="Apple-style-span" style="color:#FF0000;">(And can I mention how EASY this makes clean up after dinner!?!? HELLO MCFLY!!!)</span> Slice 3 cuts on top of each chicken breast with sharp knife. Top each breast evenly with salsa, sour cream and tortilla chips. <span class="Apple-style-span" style="color:#FF0000;">(I didn't measure how much I put on each one... I just topped them until it looked right)</span> Bake 20 minutes, remove from oven. Sprinkle with cheese and bake for an additional 10 minutes. </div><div><br /></div><div>I served this with Yellow rice........ YUM YUM! </div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-74443722546037789802010-02-28T13:50:00.000-08:002010-10-12T13:42:53.388-07:00Spanish RiceNow... I've heard this called a few different things.. Mexican Rice, Spanish Rice... Depending on your politically correctness depends on what you call it. lol Me.... I call it YUMMY DINNER! <div><br /></div><div>Mexican Rice (Spanish Rice)</div><div><br /></div><div>1 lb meat<span class="Apple-style-span" style="color:#FF0000;"> - this could be ground turkey or ground beef... heck, you could even use chicken if you really wanted.</span></div><div>1 cup rice</div><div>1 can mexican stewed tomatoes</div><div>1 can mild rotel</div><div>enough liquid to make 2 1/2 cups<span class="Apple-style-span" style="color:#FF0000;"> - this means drain the tomatoes into a glass measuring cup instead of draining them into the sink. Add enough water to equal 2 1/2 cups (you can add some salsa too)</span></div><div>2 beef bouillon cubes</div><div>garlic <span class="Apple-style-span" style="color:#FF0000;">- as much or little as you want</span></div><div>onion <span class="Apple-style-span" style="color:#FF0000;">- as much or little as you want</span></div><div>salt and pepper</div><div><br /></div><div>Brown your meat in a big skillet that has a lid (and I add my garlic and onions to it when it's almost cooked through), drain the grease, then add all other ingredients. Bring to a boil (uncovered), stirring occasionally. Cover and simmer 20 minutes. BAM! </div><div><br /></div><div><span class="Apple-style-span" style="color:#FF0000;">***Leftover fun stuff***</span></div><div>This is yummy with some scrambled eggs as a breakfast burrito the next morning... or just a straight up burrito the next day. You could make a burrito with it for dinner if you really wanted to get crazy. Throw some cheese and sour cream on it... and YUM YUM!!!</div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-65679956301341411672010-02-28T13:33:00.001-08:002010-10-12T13:43:17.997-07:00Toscana Soup - MY WAY!This is a version of Toscana Soup like you find at Olive Garden, except I've made some changes to it because I like it slightly different. Creamier, a different sausage and some heavier flavors.... cause that's how I roll! <div><br /></div><div>Toscana Soup </div><div><br /></div><div>1 lb sausage<span class="Apple-style-span" style="color:#FF0000;"> - Now, I like to use breakfast sausage. Others like to crumble italian sausage or slice it... do what you like.</span></div><div>3 large russet potatoes, sliced in half and then cut into 1/4 inch slices. - <span class="Apple-style-span" style="color:#FF0000;">I like to peel most of mine.</span></div><div>1 onion, chopped</div><div>2 cloves of garlic, minced</div><div>2 cans of chicken broth</div><div>1 quart water <span class="Apple-style-span" style="color:#FF0000;">- for the equivalent-challenged, that's 4 cups.. lol</span> </div><div>1 cup heavy cream</div><div><br /></div><div>Cook sausage - crumbled, add onion and garlic when it's nearly cooked through. I like to cook the onions till they're almost transparent. </div><div><br /></div><div>Meanwhile, combine chicken broth, water and potatoes and cook on medium heat until potatoes are cooked through... usually about 20 minutes or so, check doneness with a fork. <span class="Apple-style-span" style="color:#FF0000;">Now ... depending on how you like the crispness of your kale in the soup .... if you like it softer, like me, add the kale now.</span> Once the sausage has been drained of grease and cooled, add the sausage mixture to the soup. Add pepper to taste and simmer for 10 minutes. <span class="Apple-style-span" style="color:#FF0000;">For you crunchy kale lovers, add the kale now.</span> Add cream and heat through. Now... before you serve this, taste it, cause sometimes it's missing a little something. Salt it, pepper it, add more garlic... you'll know what it needs! YUM YUM!</div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-47706622948975504112010-02-28T13:23:00.000-08:002010-02-28T13:31:26.251-08:00Apple DumplingsThis is another one of <a href="http://thepioneerwoman.com/">Pioneer Woman</a>'s recipes ... you know I adore that woman and her blog! She's getting so famous... I'm slightly jealous. lol Moving on! I've had a few requests for this EASY and YUMMY dessert, so here it is! <div><br /></div><div>Apple Dumplings</div><div><br /></div><div>2 GRANNY SMITH apples <span class="Apple-style-span" style="color:#FF0000;">- if you don't use GS apples, it won't turn out right! Do it! </span></div><div>2 cans crescent rolls <span class="Apple-style-span" style="color:#FF0000;">- not the jumbo kind.. the regular little ones that come 8 to a can</span></div><div>2 sticks of butter <span class="Apple-style-span" style="color:#FF0000;">- yes.. you read that right. lol</span></div><div>1 1/2 cups of sugar</div><div>1 tsp vanilla</div><div>cinnamon</div><div>1 can of Mountain Dew<span class="Apple-style-span" style="color:#33CC00;"> - DO IT! </span></div><div><br /></div><div>Peel and core apples. Cut apples into 8 slices each. <span class="Apple-style-span" style="color:#FF0000;">(One of those corer/slicer things work well for this)</span> Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and BARELY stir. Add vanilla, stir, then pour over apples. Pour Mountain Dew <span class="Apple-style-span" style="color:#FF0000;">(if you use a regular size can, you won't need the whole thing. I've found you need a LITTLE bit more than the small can for it to have enough sauce)</span> around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.<span class="Apple-style-span" style="color:#FF0000;"> (And yes, that's the longest 40 minutes of your life)</span>.... Serve with ice cream and spoon some of the sauce from the pan on the top.</div>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com1tag:blogger.com,1999:blog-5386067472462046443.post-7226954214680852992008-09-30T07:32:00.001-07:002008-09-30T07:33:15.375-07:00Bowtie ChickenAnother one I got off of CM. Haven't made this one yet either, but will be this week! :)<br /><br /><span class="postbody"><br />2-3 cups cooked, shredded chicken (I like to use a rotisserie)<br />2 cans cream of celery soup<br />1 16 oz container of sour cream<br />2 cups shredded cheddar cheese<br />a dash or two of tabasco/texas pete<br />1 lb of bowtie pasta, cooked and drained<br /><br />You could add any veggies you like ie broccoli.<br /><br />Bake for 30-45 mins at 375, add more cheese to top for last 10 minutes if desired.</span>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-52109302306569115022008-09-30T07:31:00.001-07:002008-09-30T07:32:14.551-07:00Baked Potato Casserole<span class="postbody">I got this off of CM ... Haven't tried it yet, but definitely will now! :)<br /><br />Shredded hasbrowns (1 bag in dairy section)<br />Cheese (any kind, I use cheddar)<br />Sour cream (small container)<br />Bacon (cut up into like bits)<br />1 can cream mushroom soup<br />little bit of butter<br />salt & pepper to taste<br /><br />Mix all together and bake on 350 for at least 30 mins, I like my casseroles a bit crunchy so I go like 45 mns.</span>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-75864452182172144902008-09-28T16:15:00.001-07:002008-09-28T16:21:38.091-07:00Tater Tot CasseroleThere are TONS of versions of tater tot casserole out there in cyber world. This one came from allrecipes.com.<br /><br />2 lbs ground beef<br />1 small onion, chopped <span style="color: rgb(255, 0, 0);">(you know I'm an onion lover. lol)</span><br />1 (10.75 ounce) can condensed cream of mushroom soup <span style="color: rgb(255, 0, 0);">(I added 1/2 a can of half and half to thin out the mixture)</span><br />1 (14.5 ounce) can french style green beans <span style="color: rgb(255, 0, 0);">(I will use 2 cans next time)</span><br />1 (32 ounce) bag tater tots, thawed<br />salt and pepper to taste<br /><br />Preheat oven to 350 degrees.<br />Saute onion in a large skillet until soft <span style="color: rgb(255, 0, 0);">(I sauteed them in butter, of course. lol)</span> add beef and cook until browned. Drain and set aside.<br />Spread soup and beans into bottom of a 9x13 inch baking dish. Slowly add meat mixture, then top with tater tots and season with salt to taste. <span style="color: rgb(255, 0, 0);">(OK... I did some things differently here. First, I put the soup and half and half in the Pyrex first. Then I added the green beans and stirred them in there and spread it out. Then I added the meat [which I seasoned with seasoning salt, love that stuff] and put shredded cheddar cheese on top of that. -made a big difference.- THEN I put the tater tots on top and did not put additional salt on top.) </span><br />Bake at 350 degrees for 30-45 minutes, or until casserole is cooked through. <span style="color: rgb(255, 0, 0);">(I think I did 35 minutes) </span>Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-43656462830142842512008-09-28T16:06:00.000-07:002008-09-28T16:14:49.364-07:00Chicken DelightI was looking for chicken recipes on allrecipes.com and came across this one. It's super easy and we thought it was good. I'll put my notes of things I'd change in red.<br /><br />4 skinless, boneless chicken breasts<br />1 cup sour cream <span style="color: rgb(255, 0, 0);">(I will only use maybe 1/2 or 3/4 cups at the most next time. 1 cup is a lot and kinda puts a thick layer as it bakes on top of the chicken.)</span><br />2 tbsp worchestershire sauce <span style="color: rgb(255, 0, 0);">(is that even how it's spelled? I can't remember. lol Anyways, I'll probably only use 1 tbsp, maybe 1 1/2 tbsp next time. And that's coming from a worchestershire lover. lol) </span><br />1 tsp paprika<br />1 teaspon garlic powder <span style="color: rgb(255, 0, 0);">(I used a couple teaspoons of minced garlic. All I had was garlic salt and I didn't want to overload it with salt. Next time I'll probably add more garlic) </span><br />1/2 tsp white pepper <span style="color: rgb(255, 0, 0);">(I was out of white pepper, so I just used regular black pepper. I think I put too much. lol go easy on it.)</span><br />1 cup crushed buttery round crackers<br /><span style="color: rgb(255, 0, 0);">(I also added some onion powder and some seasoning salt. I'll probably leave out the onion powder next time, leave out the paprika and use seasoning salt instead.)</span><br /><br />Preheat oven to 350 degrees<br />Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13 baking dish. In a bowl, mix sour cream, worchestershire sauce, paprika (or seasoning salt), garlic [powder], and pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.<br />Bake, uncovered, at 350 degrees for one hour.Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0tag:blogger.com,1999:blog-5386067472462046443.post-52826624761517197802008-08-22T21:27:00.001-07:002010-10-12T13:44:04.270-07:00The PW's Sandwich #1She calls this Marlboro Man's sandwich. I made it the other night and MAN OH MAN. I'll be posting quite a few of her recipes on my blog because we love them and you will too. You can always go to her website and see them there, but to make it easy so you don't have to search them out, you can look here too. lol :D<br /><br />Marlboro Man's Favorite Sandwich<br /><br />2 to 3 lbs cube steak that's been extra tenderized<br />1 large onion or 2 small onions<br />**sliced mushrooms** (I added these)<br />4 french/deli rolls<br />2 sticks of butter... (oh yeah. BUTTER.)<br />Seasoned Salt<br />1/2 cup worchestershire sauce (or more)<br />Tabasco sauce<br /><br />Slice the onions and cook in 1/4 stick of butter until soft and brown. Remove from skillet and set aside.<br />Slice cube steak into 1/2 inch slices, cutting against the grain. Season with seasoned salt.<br />In the same skillet melt 2 tbsp butter over high heat until it starts to brown. Add the seasoned cube steak in a single layer and cook until brown, then flip and cook until brown. (The recipe says about a minute on each side, but it took much longer than that for me.)<br />Add at least 1/2 cup of worchestershire sauce and some shakes of Tabasco. (I added 3 and it had a kick. I will only do 2 next time) Add another 2 tbsp of butter and add the cooked onions. Stir to combine.<br />Half and butter your rolls and brown them on a skillet. Lay the bottom half on your plate, cover with meat mixture (I added some provolone cheese here) and top with other half.<br /><br />MmmmmmMMMMMMMMMMMM! Ryan LOVED this sandwich .. and so did I. Kids probably won't like it so much, especially the younger ones, but this is a great adult sandwich.Krissyhttp://www.blogger.com/profile/17747931583239165024noreply@blogger.com0