tag:blogger.com,1999:blog-190028152024-03-07T11:09:57.834-08:00Three Sister's RecipesA place for us to share what's going on our dinner table!Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-19002815.post-39685037808032744012010-09-15T06:34:00.000-07:002010-09-15T08:36:53.693-07:00Egg cupsThis recipe comes to us from Andrea Moyer with a few revisions by me.<br /><br />Ingredients:<br />12 slices of ham lunch meat<br />6 eggs<br />3 slices of bacon, cooked<br />1/2 cup cheese<br />Salt<br />Pepper<br /><br />Directions:<br /><ol><li>Preheat oven to 350 degrees. Spray 6 cups in your muffin pan with non-stick cooking spray.</li><li>Place ham slices in bottom of muffin cups, over lapping them so there is no pan showing.</li><li>Break eggs into a bowl, whisk.</li><li>Add cut up bacon, cheese, and seasoning to eggs.</li><li>Pour mixture into ham. Fold ham over.</li><li>Bake for 25 minutes or until egg is done.</li></ol>Tips:<br /><ul><li>If your in a time crunch, just crack the egg in the muffin cup. Then put some cheese and seasonings on top. </li><li>Don't forget to fold the ham over the top. If you don't the ham will burn. </li><li>This is a great recipe to experiment with. Try using different ingredients like turkey instead of ham, sausage instead of bacon and any kind of cheese you want. </li><li>Serve with hot sauce, salsa or even Hollandaise sauce.</li></ul>Thanks for the recipe, Andrea!Trishhttp://www.blogger.com/profile/03733164100821436322noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-12072785998849483262010-08-03T13:44:00.000-07:002010-08-03T13:44:03.902-07:00Honey & Cinnamon Glazed Carrots<span id="internal-source-marker_0.3063266082607067" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Honey & Cinnamon Glazed Carrots</span><br />
(This is a wonderful recipe that our close friend Nicki made for us. It's a favorite of the kiddos!!!)<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cups baby carrots (or sliced carrots - frozen work fine, too)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup orange juice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons honey (I would use brown sugar if giving to children under 12 months old)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 teaspoon ground ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon ground cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 teaspoon black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Place all ingredients in a 4-quart slow cooker and stir to combine. Cover and cook on low for 6 hours, or on high about 4 hours.</span>Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-56410261545192477812010-08-01T13:05:00.001-07:002010-08-01T13:05:21.363-07:00Lemon Crisps<span class="il"></span>1 <span class="il">Lemon</span> cake mix<br />
1/3 cup cooking oil<br />
2 eggs<br />
<br />
Mix three ingredients together. Shape dough into 1" balls, place on cookie sheet 2" apart. Dip bottom of glass in sugar and press cookies flat. Bake in 375 degree oven for 6 minutes or until edges are golden brown.<br />
<br />
Frosting<br />
1 cup powdered sugar<br />
2 or 3 Tablespoons <span class="il">lemon</span> juice<br />
yellow colored sugar<br />
<br />
Combine ingredients until smooth. Drizzle mixture over cookies and sprinkle with colored sugar.Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-50324761058535428692010-04-14T11:38:00.000-07:002010-04-14T11:56:56.287-07:00Yummy White Mice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6E6P9prZUpG7GrK7Uke4OZRUQjWGwf94KEtMD1cBdQjfJHj9lUhcfmFQAEVSqoD4sjkdvCvzbOPFKeI1tJLIGGmL-AMeDM_LfzWvSwj9zQSymJUcs-9JR1qcaK57c5Lr129gRnw/s1600/stuff+086.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6E6P9prZUpG7GrK7Uke4OZRUQjWGwf94KEtMD1cBdQjfJHj9lUhcfmFQAEVSqoD4sjkdvCvzbOPFKeI1tJLIGGmL-AMeDM_LfzWvSwj9zQSymJUcs-9JR1qcaK57c5Lr129gRnw/s400/stuff+086.JPG" alt="" id="BLOGGER_PHOTO_ID_5460064939641605874" border="0" /></a><br />This is a great recipe that kids and adults will love! It's a little time consuming so I recommend doing them for special occasions.<br /><br />Ingredients:<br />1 jar pitted maraschino cherries with stem<br />12 ounces white chocolate chips<br />small package of sliced almonds (buy them, it is nearly impossible to slice them yourself)<br />Red gel icing<br /><br />Directions:<br />1. Melt 6 ounces of white chocolate chips in microwave. Put chocolate in glass or ceramic bowl. Microwave for 1 minute intervals, stirring between minutes will make sure that the chocolate won't burn.<br />2. Dry cherries on paper towel. Hold cherries by the stem and dip into the melted chocolate. Set on wax paper.<br />3. Sort almonds, make sure you have two ears per mouse. Dip one end of almond in melted chocolate then press against cherry. (Repeat for other ear).<br />4. Dip one white chocolate chip in melted chocolate then press against cherry near ears.<br />5. Make two tiny red eyes with gel. If you want to make whiskers with the gel, try it, if it doesn't work then pop it in your mouth and no one will ever know.<br /><br />Hope you enjoy this whimsical treat.Trishhttp://www.blogger.com/profile/03733164100821436322noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-41963233650987491932010-03-26T19:00:00.000-07:002010-03-26T19:19:47.242-07:00Glorified Mac-n-Cheese (Two Ways)(The long way)<br />Ingredients:<br />2 Tablespoons olive oil<br />2 cloves of garlic<br />1 lb thawed chicken breasts<br />4 cups pasta (I like shells)<br />4 chopped tomatoes<br />2 chili peppers<br />cilantro<br />splash lime juice<br />salt and pepper to taste<br />1 lb Velveta<br /><br />Directions:<br />1. Fry chicken in olive oil and garlic till gold on both sides.<br />2. Start cooking pasta.<br />3. Add tomatoes, chilies, cilantro, lime, salt and pepper to chicken. Cover and simmer till chicken is cooked through, about 8-12 minutes.<br />4. Rest chicken till it's cool enough to cut. Cut chicken into bite sized pieces.<br />5. Add cooked pasta, chicken and tomato mixture. Put a layer of this mixture in the bottom of a 13x9" pan. Top with slices of Velveta. Add another layer of the pasta mixture and top with more Velveta.<br />6. Bake at 400° till cheese is melted, about 10 minutes.<br /><br />(Fast and ease way)<br />Ingredients:<br />1 lb fully cooked Tyson fajita chicken<br />4 cups pasta (I like the shells)<br />1 can Rotel Mexican Festival<br />1 can regular Rotel<br />1 lb Velveta<br /><br />Directions:<br />1. Start cooking pasta.<br />2. Cut chicken into bite sized pieces.<br />3. Add cooked pasta, chicken and tomato mixture. Put a layer of this mixture in the bottom of a 13x9" pan. Top with slices of Velveta. Add another layer of the pasta mixture and top with more Velveta.<br />4. Bake at 400° till cheese is melted, about 10 minutes.<br /><br />Basically this dish is glorified mac-n-cheese. But it is so good. This recipe will feed 4 to 6.Trishhttp://www.blogger.com/profile/03733164100821436322noreply@blogger.com1tag:blogger.com,1999:blog-19002815.post-88587568749375282212010-03-23T18:44:00.000-07:002010-03-24T07:40:46.746-07:00Breakfast Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARSO1F2sNSj7ibfKxC8Z2ZhHqangY_y5pbGnsNmIu93FJ9IOMS9CEW-GjRmU1mav2d20LtluaaT-f4fFDcuKd2YJaDLm3iYx3Li-0EzGdkPMjiIJDuccAF4w3zVOphZ0WzOVEDA/s1600/breakfast+bake+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARSO1F2sNSj7ibfKxC8Z2ZhHqangY_y5pbGnsNmIu93FJ9IOMS9CEW-GjRmU1mav2d20LtluaaT-f4fFDcuKd2YJaDLm3iYx3Li-0EzGdkPMjiIJDuccAF4w3zVOphZ0WzOVEDA/s320/breakfast+bake+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5452210073340957330" border="0" /></a><br />This is my all time favorite breakfast dish. The recipe is easy to change and contains just a few ingredients.<br /><br />Ingredients:<br />1 can (8 oz) refrigerated crescent dinner rolls<br />1 package (8 oz) deli ham, chopped<br />6 eggs<br />1/2 cup milk<br />1/2 teaspoon pepper<br />1 cup cheese<br /><br />Directions:<br />Heat oven to 350 degrees.<br />Unroll dough in 13x9" pan, press to cover bottom of pan, firmly press holes and seams together to seal.<br />Sprinkle ham over crust.<br />Beat eggs, milk, and pepper with wire whisk; pour over ham and eggs.<br />Top with cheese.<br />Bake for 20-25 minutes until center is set.<br /><br />I like this recipe because I can use whatever meat I have in the fridge; ham, bacon, turkey, or sausage. It's great reheated the next day.<br /><br />I'm toying with making this into a dessert with cherries. I'll let you know how that goes.Trishhttp://www.blogger.com/profile/03733164100821436322noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-74195596231088597502010-02-19T16:38:00.000-08:002010-02-20T18:19:53.816-08:00Shannon's Sugar CookiesYep that's right..I get to name this one after me...because I made it! After three months of practicing and experimenting I have finally gotten it right! <br />
So here it is....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3J0FNArvS8hBkX_NgoThDpU0vfba9VA7Vs7ZkgB9R6Au2x61LC20GU6EyIpFXqYeBkmH0LM6orYh6a0B7OV_NHZ3gNyvNXo1q7pom4jaCEedqBp-ojvsbopA4eJenIZhTMniOg/s1600-h/24199_352370992737_501047737_4894088_370753_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3J0FNArvS8hBkX_NgoThDpU0vfba9VA7Vs7ZkgB9R6Au2x61LC20GU6EyIpFXqYeBkmH0LM6orYh6a0B7OV_NHZ3gNyvNXo1q7pom4jaCEedqBp-ojvsbopA4eJenIZhTMniOg/s320/24199_352370992737_501047737_4894088_370753_n.jpg" /></a></div><br />
<b>Shannon's Sugar Cookies</b><br />
1c. Butter<br />
1c. Sugar<br />
1 Lg. Egg<br />
3c. Flour<br />
2tsp.Baking Powder<br />
1/2 tsp. Salt*<br />
4-5 drops Peppermint Oil**<br />
<br />
1. Mix Butter and Sugar until creamy. Add egg.<br />
2. Add Peppermint Oil, Baking Power, and Salt.<br />
3. Slowly add Flour.<br />
4. Roll out immediately on floured surface until 1/2 inch thick.<br />
5. Cut with cookie cutters.<br />
6. Bake at 375 degrees for 8-10 minutes. <br />
7. Allow to cool for one minute on cookie sheet before removing to cooling racks.<br />
<br />
*If you use salted butter feel free to skip the salt.<br />
**I use the Wilton Peppermint Candy flavoring. Can be found at Walmart, Micheal's, or Hobby Lobby.Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com3tag:blogger.com,1999:blog-19002815.post-2516478987287602232010-01-28T11:49:00.000-08:002010-01-29T11:03:50.878-08:00Mom's Sugar Free Apple Pie2 pie crusts-make your own or buy the premade in the refrigerator section at the grocery store<br />1 can unsweetened, frozen concentrated apple juice<br />1 tablespoon cinnamon<br />2 tablespoons cornstarch<br />4-5 cups sliced apples (I like mixing Granny Smith with Honey Crisp)<br /><br />1. Line pie plate with uncooked pie crust.<br />2. Put one can unsweetened frozen concentrated apple juice in a skillet, along with 1 tablespoon of cinnamon and 2 tablespoons of cornstarch. Warm gently stirring with a wire whisk till smooth. Add 4-5 cups of sliced, pealed or unpealed apples. Cook gently for about ten minutes.<br />3. Add the apple mixture to the pie crusts and top with another pie crust, making several slits in the crust.<br />4. Bake in 350 degree oven for 30-40 minutes or until the pie crust is brown and the filling is bubbly.Trishhttp://www.blogger.com/profile/03733164100821436322noreply@blogger.com2tag:blogger.com,1999:blog-19002815.post-3846853643042577582010-01-07T09:16:00.001-08:002010-01-07T09:23:49.954-08:00Heather's Sourdough<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyek1RXGoAotftoGUP7OQDxJGEGrUXfxE79JNZBODtEjPGLVUrHNfNgX7oWXopRfAvDB7T7RJuiDMsFmP5EUMC7N4k77wSGHa98odfb_kVgXCxXViHC8ueejLPjYTfeRVGEIWNA/s1600-h/bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyek1RXGoAotftoGUP7OQDxJGEGrUXfxE79JNZBODtEjPGLVUrHNfNgX7oWXopRfAvDB7T7RJuiDMsFmP5EUMC7N4k77wSGHa98odfb_kVgXCxXViHC8ueejLPjYTfeRVGEIWNA/s320/bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5424049842178621794" border="0" /></a><br /><br /><p align="center"><strong><span class="il">Sourdough</span> <span class="il">bread</span></strong></p> <p align="left">Put your starter in the fridge for 3-5 days (no more than 7 days) The day before you want to make <span class="il">bread</span>, set the starter out and add the following mixture:</p> <p align="left">3/4 cup sugar dissolved in<br />1 cup very warm water<br />3 Tablespoons instant potato flakes</p> <p align="left">Stir it once and leave it out for 8-12 hours on the kitchen counter. Now you are ready to make your <span class="il">bread</span>. You will need:</p> <p align="left">6 cups flour 1 cup starter<br />1/4 cup sugar 1 tsp salt<br />1/2 cup oil 1 and 1/2 cups warm water</p> <p align="left">Place sugar, salt and 4 cups of flour in a large mixing bowl. Add starter and oil, mix. Add water and mix well. Add remaining 2 cups of flour - stir forming a stiff batter.</p> <p align="left">Cover with a towel and let rise for 8-12 hours in a warm, draft free spot. When doubled, punch down and roll dough out onto a lightly floured surface. Knead 3 or 4 times then divide the dough into 2 or 3 equal parts. Knead each part onto a floured surface 8-10 strokes. (I do not use a rolling pin, just lay it onto the floured countertop and start punching and folding, punching and folding till the dough is well kneaded and flour is worked in. Add more flour to your surface is the dough is still very sticky while you are working with it.) </p> <p align="left">If you are making rolls, pinch off small balls of dough from the kneaded section and pull the dough with your fingers from the top of the ball down toward the bottom side so that the top is now smooth and the bottom is slightly puckered. Place these into a well oiled pan, turning them individually into the oil so that they are well covered. This will allow them to be pulled apart easily after baking. If making loaves, put each larger section of dough into a greased <span class="il">bread</span> pan. This recipe makes an easy 2 loaves and one 9x9 pan of rolls, but you could make 3 loaves or one giant pan of rolls. Cover with a towel and let rise until double, 5-8 hours.</p> <p align="left">Bake in a preheated oven at 350 for 25-30 minutes until golden brown. (If you find the top to be perfectly cooked, but inside is doughy, do the following: start baking <span class="il">bread</span> on convection if your oven offers that option. Also, cover the top of the pan with foil once the top is brown and let it bake 10 more minutes. This will keep the top from over cooking.)</p> <p align="left">Note: As your starter builds up to 3 cups or more, you can give a cup away, throw one away or make a double batch and freeze the extra loaves. Always keep at least one cup for yourself.</p>Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-11144892011656501142009-09-22T06:41:00.000-07:002009-09-22T06:56:02.848-07:00Mmmm.... FALLThis last weekend, I got to share in the most delightful dinner party and I just had to share our culinary success with you. Our theme was Apples and each guest brought a dish that creatively used this autumnal staple. My mother and I created this main dish for the event and it felt like we were eating an expensive gourmet dinner. Enjoy!<br /><br /><div style="text-align: center;"><span style="color: rgb(51, 204, 0);"><span style="color: rgb(0, 153, 0);">Apple Gouda Chicken</span><br /><br /></span><div style="text-align: left;">Chicken breasts, boneless<br />Granny smith apples, thinly sliced<br />Smoked Gouda, sliced<br />white pepper<br /><br />Carefully slice the chicken breast to create a deep pocket right in the center. Fill with apple and Gouda slices. Place stuffed breasts carefully into a baking dish and sprinkle with white pepper. Cover with foil and bake at 350 for approximately 45 minutes.<br /><br />I know it sounds simple, but the best things usually are, don't you agree? The smoked Gouda gives the chicken a rich flavor that reminded me of bacon. All of this is well balanced with the apple and I promise you won't be disappointed. At the very least, you will feel like a real chef serving this to your guests. Let me know what you think! <br /><br /><span style="color: rgb(51, 204, 0);"></span></div></div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com1tag:blogger.com,1999:blog-19002815.post-131487739531467422009-01-07T09:03:00.000-08:002009-01-07T11:43:47.272-08:00Favorite fresh salads<div style="text-align: center;">Our family have all committed to lose weight together this winter and to that end, Shannon and I have decided to start posting our favorite "Light" recipes for all to enjoy. Salads seem like a good place to start. Here are two salad ideas to help you add a little green to your day.<br /><br /><span style="color: rgb(0, 102, 0);">Heather's "Everything In" Salad</span><br /><br /><div style="text-align: left;">Baby Spinach<br />Green Leaf lettuce<br />Shredded cabbage (I buy bagged coleslaw mix)<br />Sliced red onion<br />1 oz. Blue cheese crumbles 100 calories<br />1/4 c. Walnuts or Pecans 196 calories<br />1.5 oz. Dried Cranberries 140 calories<br /><br />I top this with a sweet vinaigrette. My favorites are balsamic vin. or strawberry vinaigrette, but you can use the dressing of your choice and it is still a delicious salad. The blend of sweet and savory is simply delicious!<br /><br />Total calories: 436 calories<br /><br /><br /></div>Shannon's Grilled Chicken Salad<br /><div style="text-align: left;">Lettuce (whichever kind you would like)<br />Carrots<br />Tomatos<br />Grilled Chicken Sliced ( I season it with Taco/fajita seasoning)<br />2 Boiled Eggs Diced<br />1/2 c. Cashews<br />1/2 c. Cheddar Cheese<br />1 c. Black Olives diced<br /><br />Serve with light Italian Dressing.<br />Total Calories: 1390<br />serves 4 <br />Calories per serving: 348<br /></div><br /></div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-37085198338135795132008-05-03T18:27:00.000-07:002008-05-03T18:31:58.367-07:00Cinco De Mayo Dinner<div align="center">Here is our new favorite dinner. It is light and healthy and so easy my 8 year old can make it without help. It's a great way to celebrate at home. </div><div align="center"><span style="color:#009900;"><strong>Cinco de Mayo Wraps</strong></span></div><br />20 pcs. Pre-cooked chicken breast fajita strips<br />1/2 c. fruit salsa<br />1/2 c. guacamole<br />10 pepper jack or colby jack cheese slices<br />10 tortillas (I like the carb balance by Mission!)<br /><br />Heat the chicken in the microwave for 2-3 minutes. Place a slice of cheese on your tortilla. Then, spread about 2 tsp of quacamole across the top of the entire tortilla & cheese. Add a thin layer of the fruit salsa (I do mine in a straight line across the center) then, place a few pieces of chicken. Roll up and start over. Should make about 10.Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-23358475343315951492007-10-27T17:00:00.000-07:002007-10-27T17:18:51.596-07:00For my parents<div align="center">Here is a delicious new recipe I created recently. I hope my dad will especially enjoy this no-sodium dinner. The natural ingredients create a strong, delicious flavor that goes beautifully with pasta.</div><div align="center"><span style="color:#009900;">Tomato Pesto Chicken</span></div><br />Place the following items in a food processor:<br />1 small pkg. grape tomatoes<br />2 Tbsp pine nuts<br />1/4 c. parmesan<br />1 tsp. minced garlic<br />6 crushed Basil leaves<br />olive oil till moist<br /><br />Blend ingredients in processor till all items are minced and well blended, creating a paste. Spread paste ontop of chicken breasts and sprinkle parmesan over all. Cover with foil and bake at 350 for 45 min. Uncover and then bake an additional 10-15 min. until topping becomes crusty. Serve with pasta.Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-25213968918162719072007-02-26T11:30:00.000-08:002007-02-26T11:33:22.681-08:00Yummy New Snack<div align="center"><span style="color:#009900;">Italian cheese ball</span> </div><div align="center">This is from my friend Diane Stubblefield. This delicious snack has a fancy name that I can't remember, but I just couldn't wait to post it. I am keeping this wonderful low-carb snack in my fridge from now on!</div>1 box cream cheese<br />6 chopped basil leaves<br />1/4 cup chopped pine nuts<br />1/4 cup grated parmesan cheese<br />1/4 tsp salt<br />1/4 tsp minced garlic<br />4 sundried tomatoes, diced<br /><br />Mix ingredients together and store in fridge. I serve this with bagel chips. Yummy!Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com1tag:blogger.com,1999:blog-19002815.post-73523771723691997512007-02-13T18:56:00.000-08:002007-02-13T19:06:12.454-08:00Crustless Quiche Lorraine<div align="center">I love this recipe. I adapted it from a recipe given to my by my friend Connie in Maine, but I'm sure it is a lot like other Quiche Lorraine recipes. This is a breakfast favorite, but it's great for dinner, too! You can make this with a crust, but I make it crustless for our low-carb diet.</div><div align="center"> </div><div align="center"><span style="color:#009900;"><strong>Quiche Lorraine</strong></span></div><div align="center"> </div><div align="left"><span style="color:#000000;">4 eggs</span></div><div align="left">1 cup half & half</div><div align="left">diced green onions</div><div align="left">crumbled bacon or sliced ham</div><div align="left">swiss cheese slices</div><div align="left">1/2 tsp. salt</div><div align="left">dash of nutmeg</div><div align="left"> </div><div align="left">Beat eggs with half & half and add salt and nutmeg. In a buttered shallow baking dish, crumble bacon and add diced green onions. Place cheese slices over all. Pour egg mixture over the cheese layer. Bake at 350 till slightly brown and the quiche should not jiggle in the center. Should take about 45 minutes. </div><div align="center"> </div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com3tag:blogger.com,1999:blog-19002815.post-53547072187225189372007-02-05T07:48:00.000-08:002007-02-05T07:59:59.349-08:00Cajun Chicken & Pasta Alfredo<div align="center">Okay, this is my absolute favorite meal lately! I created it when I was craving a similar dish at a big, expensive chain restaurant and we were tight for cash. Now I can eat it at home whenever I want! Hope you enjoy it as much as I do. It's a great dinner for those of you on low carb diets, too! Just make the chicken and pour the alfredo sauce all over your chicken and your favorite vegetable like steamed broccoli or peas. (By the way, I am not posting any more menus till someone comments on the one already here. Too much work if no one really cares, know what I mean? If you want more menus, please request it. Thanks!)</div><div align="center"></div><div align="left"><span style="color:#000000;">2 chicken breasts, diced</span></div><div align="left">1 Tbsp olive oil</div><div align="left">Cajun seasoning</div><div align="left">green onions, diced</div><div align="left">2 cups cooked pasta (we like bowtie)</div><div align="left">1/2 tsp minced garlic</div><div align="left">3/4 c butter</div><div align="left">3/4 c grated parmesan</div><div align="left">1 1/2 c cream</div><div align="left"></div><div align="left">Saute the chicken and half the green onion in a pan with olive oil and sprinkle the Cajun seasoning generously over all. Remove chicken to another dish. Cover to keep warm. Melt butter in your pan. Add garlic and remaining green onion, saute. When onions turn soft, add cream and parmesan. Cook on medium heat, stirring until cheese is melted and all ingredients are well blended. Add a sprinkle or two of Cajun seasoning if desired. Pour over chicken and cooked pasta. (Caution: If your pan is too hot when you add the cream and cheese, you could end up with the ingredients separating into a gloppy mess. Do not boil!)</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com1tag:blogger.com,1999:blog-19002815.post-51131202559537349642007-01-27T13:36:00.000-08:002007-01-27T13:51:59.214-08:00Tater Tot or Hash Brown Casseroles<div align="center">What do you do when your husband brings home a 5 lb. bag of tater tots? You make casserole! Hope you like one of these two favorites!</div><div align="center"> </div><div align="center"><span style="color:#009900;">Tater Tot Casserole</span></div><div align="center"><span style="color:#009900;"></span> </div><div align="left"><span style="color:#000000;">1 lb. bag of frozen tater tots</span></div><div align="left">1 lb. hamburger meat</div><div align="left">1/2 stick of butter/margarine, melted</div><div align="left">2 c. shredded cheese or 1/2 box velveeta</div><div align="left">2 cans cream of mushroom soup</div><div align="left">1/2 onion, diced</div><div align="left">salt & pepper</div><div align="left"> </div><div align="left">Brown the hamburger with onion in a skillet, drain. Mix meat with soups and salt, pepper. Pour melted butter into a casserole dish, place a layer of tater tots followed by a layer of the meat mixture, and then a layer of cheese. Top with remaining tater tots and more cheese. Cover with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes. Yummy!</div><div align="left"> </div><div align="center"><span style="color:#009900;">Hashbrown Casserole</span></div><div align="center"><span style="color:#000000;">I always make this the day after we have ham for dinner.</span></div><div align="center"> </div><div align="left"><span style="color:#000000;">1 lb. bag of frozen hashbrowns (any style is fine)</span></div><div align="left">1-2 cups ham chunks or canadian bacon</div><div align="left">2 c. shredded cheese or velveeta</div><div align="left">8 oz. sour cream</div><div align="left">1 stick melted butter</div><div align="left">1/2 onion, diced</div><div align="left">salt & pepper</div><div align="left">1 can cream of mushroom soup (optional)</div><div align="left"> </div><div align="left">Mix all the above ingredients together in a large bowl and then pour into a buttered casserole dish. Cover with foil and bake for 45 minutes. Uncover and bake another 10-15 minutes. </div><div align="left"> </div><div align="left"> </div><div align="left"> </div><div align="left"> </div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com6tag:blogger.com,1999:blog-19002815.post-54984138464957420802007-01-15T07:20:00.000-08:002007-01-18T12:53:24.982-08:00Favorite Chicken Dinners<div align="center">These are staples in our home. I call this "grown-up" food at my table. The kids eat pasta while we enjoy a delicious chicken. Hope you enjoy.</div><div align="center"><span style="color:#009900;"></span></div><div align="center"><span style="font-size:130%;color:#009900;">Balsamic Chicken</span></div><div align="left"><span style="font-size:130%;color:#000000;"></span></div><div align="left">Four chicken breasts</div><div align="left">Greek seasoning (or try lemon pepper)</div><div align="left">Balsamic Vinegar</div><div align="left">Olive oil</div><div align="left">Feta Cheese</div><div align="left">Garlic</div><div align="left">Butter</div><div align="left">Chicken broth</div><div align="left"></div><div align="left">Place the chicken in a baking dish and generously sprinkle Greek seasoning on top of each breast. Sprinkle with balsamic vinegar, cover with foil and place in the oven at 350. Cook covered for 30 minutes. Then uncover, sprinkle feta cheese over all and cook for 10 minutes.</div><div align="left">In a saucepan, add 1 tsp butter to 1/2 tsp. minced garlic and saute. Then, add 1/2 cup balsamic vinegar, 1/4 cup olive oil, and 1/4 cup chicken broth. Sprinkle with greek seasoning, stir well, and cook uncovered on med. high heat until the sauce reduces to a very dark syrup. Add 1 Tbsp. butter and stir until melted. (This reduction takes at least 20 minutes, so I start it right after I put the meat in the oven.) Serve the chicken with the reduction sauce drizzled all over the top. I like to serve this with a creamy risotto or a greek salad. My husband likes me to make it with a pasta alfredo. Either way, you'll really enjoy this unique dish.</div><div align="left"></div><div align="center"><span style="color:#009900;"></span> </div><div align="center"><span style="font-size:130%;color:#009900;">Parmesan Chicken</span></div><div align="center"><span style="color:#000000;">This is my aunt Darla's recipe. A family favorite.</span></div><div align="center"> </div><div align="left"><span style="color:#000000;">4 chicken breasts</span></div><div align="left">1 sleeve Ritz crackers (tho any will do)</div><div align="left">4 Tbsp butter/margerine, melted</div><div align="left">1/2 c grated parmesan</div><div align="left"></div><div align="left">Crush the crackers into fine crumbs and mix in a bowl with the melted butter and parmesan. You can add Italian seasonings if you like. Coat the chicken with this mixture and place it in a baking dish, spoon whatever is left of the crumbs on top of the chicken. Cover with foil and bake at 350 for 45 minutes. Uncover and bake another 15 minutes or until crispy. Serve with your favorite pasta and marinara sauce. Your friends will think you are a closet Italian chef!</div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com2tag:blogger.com,1999:blog-19002815.post-33739404977422236612007-01-11T12:11:00.000-08:002007-01-12T17:31:49.764-08:00FishA friend has requested a fish recipe that hides some of the "fishy" taste. I developed this recipe when we lived in Maine for our summer guests. I usually served it with a large fresh salad and baked potato. It is a great way to start for those who aren't huge fans of seafood. Hope you like it!<br /><div align="center"><span style="color:#009900;">Breadcrumb Fish</span></div><div align="left"><span style="color:#000000;">4 filets of fish (I prefer Haddock)</span></div><div align="left">1/2 c Miracle Whip or Mayonnaise</div><div align="left">2 c Seasoned bread crumbs (stouffer's dressing works well)</div><div align="left"></div><div align="left">Butter a baking dish, coat fish with mayo and then dredge in bread crumbs. Cover with foil and bake at 350 for 20 minutes. Uncover and bake another 10-15 minutes till crispy. (If you have trouble with this recipe, please let me know. I am trying to write this from memory.)</div><div align="left"></div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com1tag:blogger.com,1999:blog-19002815.post-1164297509466471822006-11-23T07:53:00.000-08:002006-11-23T07:58:29.486-08:00Holiday PopcornOne of my friends had this recipe on her blog. If you like Splenda she recommends using it, but it won't form the suryp like sugar will. Think carmel corn with peppermint flavor.<br /><br />Peppermint Popcorn<br />3 quarts freshly popped plain popcorn, unseasoned *<br />1 cup sugar<br />1/2 teaspoon salt1/4 cup light corn syrup<br />1/2 teaspoon peppermint extract<br />1/8 teaspoon green food coloring (optional)<br />about 20 peppermint candies<br /><br />Arrange popcorn in a shallow baking or roasting pan.<br />Melt butter in a 2-quart saucepan.<br />Stir in sugar, salt and corn syrup.<br />Cook, stirring constantly until sugar dissolves and mixture boils.<br />Boil, without stirring, for 5 minutes.<br />Remove from heat and add peppermint extract and green food coloring.<br />Pour over popcorn in baking pan and stir to mix well.<br />Bake in a preheated 250-degree oven for 1 hour, stirring 3 to 4 times.<br />While popcorn is baking, crush peppermint candies in a baggie or food processor.<br />With about 10 minutes left, sprinkle crushed peppermints over the popcorn mixture.<br />Cool completely and store in tightly covered containers<br /><br />*They recommend using air-popped popcorn, but if you don't have an air popper, buy a bag of kernels and do it on the stove - super easy, and works much better than microwaveShannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-1162126048915230542006-10-29T04:33:00.001-08:002006-10-29T04:47:28.916-08:00Winter Steak<div align="center">This slow cooked steak is great for winter because it is cooked in the oven. Be sure to buy the cheapest steak for this and save the good stuff for grilling in the spring. </div><br /><div align="center"><span style="color:#006600;">Heather's Winter Steak</span></div><div align="left"><span style="color:#000000;">2-4 large thick steaks</span></div><div align="left"><span style="color:#000000;">1/4 cup olive oil</span></div><div align="left"><span style="color:#000000;">2/3 cup red wine vinegar</span></div><div align="left"><span style="color:#000000;">2 tsp minced garlic</span></div><div align="left">Lawry's season salt</div><div align="left">black pepper</div><div align="left">gallon sized Ziploc Bag</div><div align="left"></div><div align="left">Generously rub the steaks with the Lawry's salt and black pepper. Place steaks into a gallon sized Ziploc bag and add the olive oil, vinegar and garlic. Seal the bag and place in the fridge overnight or for at least six hours. Longer is better! Take the steak out of the marinade and place it in a baking pan, cover with foil and bake at 250 for 2 1/2 to 3 hrs. </div><div align="left"></div><div align="left">When I make this meal, I buy the cheapest thick steak I can find and buy two large packages. Mix them up in two seperate bags. The first bag goes into the fridge for dinner the next night. The second bag I place inside another ziploc bag and then into the freezer for the next time I am craving steak.</div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com4tag:blogger.com,1999:blog-19002815.post-1162063565843823222006-10-28T12:22:00.000-07:002006-10-28T12:27:07.283-07:00The Best Ever Chili<div align="center"> It took me three years to create this recipe. Now I can't get enough. After a much celebrated debut at my mother's birthday luncheon, I am now sharing it with the world. If you win any awards with it, give me a shout out!</div><div align="left"></div><div align="left"></div><div align="center"><span style="color:#009900;"></span> </div><div align="center"><span style="color:#009900;">Heather’s Chili</span></div><div align="left"><br />2 can pinto beans<br />2 can black beans<br />2 can red kidney beans<br />3 (35 oz.) cans petite diced tomatoes<br />1 lb. ground beef<br />1 onion diced or 1 tbsp onion flakes<br />2 Tbsp miced garlic<br />4 Tbsp chili powder<br />2 Tbsp ground cumin<br />1 Tbsp oregano<br />1 tsp basil<br />Salt & pepper<br /><br />Brown the beef with the onions. Drain the beef and pour into a large crock pot. Add the other ingredients and cook 4-6 hours. If you want it spicier, add more chili powder or a some diced jalapenos. I serve this with sour cream and cheese over tortilla chips.</div>Heather Sutherlinhttp://www.blogger.com/profile/14585672946307801124noreply@blogger.com5tag:blogger.com,1999:blog-19002815.post-1159554197115112472006-09-29T11:21:00.000-07:002006-09-29T11:23:17.136-07:00Easy Beef StroganoffThis is my favorite Beef stroganoff recipe. It's easy and it tastes good. A great alternative to spegetti when you what the ease of pasta but a different taste.<br /><br />Easy Stroganoff<br />Recipe By : Southern Living<br />Serving Size : 4<br />1 Pound ground <a class="kLink" oncontextmenu="return false;" id="KonaLink2" onmouseover="adlinkMouseOver(event,this,2);" style="POSITION: relative; TEXT-DECORATION: underline! important" onclick="adlinkMouseClick(event,this,2);" onmouseout="adlinkMouseOut(event,this,2);" href="http://www.dianaskitchen.com/page/ground/strog.htm#" target="_top">beef</a><br />1 medium Onion -- chopped<br />2 tablespoons All-purpose flour<br />1/2 <a class="kLink" oncontextmenu="return false;" id="KonaLink3" onmouseover="adlinkMouseOver(event,this,3);" style="POSITION: relative; TEXT-DECORATION: underline! important" onclick="adlinkMouseClick(event,this,3);" onmouseout="adlinkMouseOut(event,this,3);" href="http://www.dianaskitchen.com/page/ground/strog.htm#" target="_top">teaspoon</a> Garlic salt<br />1/4 teaspoon Pepper<br />4 ounces Can sliced mushrooms<br />10 3/4 ounces Can Cream of Mushroom <a class="kLink" oncontextmenu="return false;" id="KonaLink4" onmouseover="adlinkMouseOver(event,this,4);" style="POSITION: relative; TEXT-DECORATION: underline! important" onclick="adlinkMouseClick(event,this,4);" onmouseout="adlinkMouseOut(event,this,4);" href="http://www.dianaskitchen.com/page/ground/strog.htm#" target="_top">soup</a> Undiluted<br />8 ounces Sour cream<br />Hot cooked noodles<br /><br />Cook ground beef and onion in a large <a class="kLink" oncontextmenu="return false;" id="KonaLink5" onmouseover="adlinkMouseOver(event,this,5);" style="POSITION: relative; TEXT-DECORATION: underline! important" onclick="adlinkMouseClick(event,this,5);" onmouseout="adlinkMouseOut(event,this,5);" href="http://www.dianaskitchen.com/page/ground/strog.htm#" target="_top">skillet</a> until meat is browned, stirring to crumble meat; drain.Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly.Serve over noodles. Yield: 4 servings.Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-1159313835089196942006-09-26T16:31:00.000-07:002006-09-26T16:37:28.873-07:00Chex MixHere is one of my favorite snacks! I recently found the original recipe for this fun treat! I love making it because I leave out what i don't like (bagel chips) and add what I Do like (more corn and rice chex).<br /><br /><strong>Original Chex® Party Mix<br /></strong>Still great after all these years! Chex® Party Mix has been a party favorite for over 50 years.<br />Prep Time:10 min<br />Start to Finish:1 hr 25 min<br />Makes:24 servings (1/2 cup each)<br />Ingredients:<br />6 tablespoons butter or margarine<br />2 tablespoons Worcestershire sauce<br />1 1/2 teaspoons seasoned salt<br />3/4 teaspoon garlic powder<br />1/2 teaspoon onion powder<br />3 cups Corn Chex® cereal<br />3 cups Rice Chex® cereal<br />3 cups Wheat Chex® cereal<br />1 cup mixed nuts<br />1 cup bite-size pretzels<br />1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces<br />Preparation Directions:<br />1.<br />Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.<br />2.<br />Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.<br />Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com0tag:blogger.com,1999:blog-19002815.post-1159207157502787972006-09-25T10:56:00.000-07:002006-09-25T13:03:30.716-07:00New York Style CheesecakeThis is a recipe I got off of the Kraft website. I'm in the process of making it. I will comment on if it's as good as it looks later.<br /><br />Ingredients<br />1 cup HONEY MAID Graham Cracker Crumbs<br />3 Tbsp. sugar<br />3 Tbsp. butter or margarine, melted<br />5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />1 cup sugar<br />3 Tbsp. flour<br />1 Tbsp. vanilla<br />1 cup BREAKSTONE'S or KNUDSEN Sour Cream<br />4 eggs<br />1 can (21 oz.) cherry pie filling<br />Preparation<br />MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.) MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling.Shannonhttp://www.blogger.com/profile/04428798337297546565noreply@blogger.com1