tag:blogger.com,1999:blog-71586599458924350862023-11-16T03:47:17.210-08:00Whatcha' Got Cookin?This blog is for sharing recipes, for those of us who like to cook, and those of us who just have to! If you are interested in posting a recipe, email me at ldwatson24@comcast.net and I will send you and "invitation" to post on this blog. Make sure you label your recipe as you post it. i.e. italian, chicken entree, beef entree, seafood entree, soup, veggie dish...Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7158659945892435086.post-27701008700498924772010-04-22T11:18:00.000-07:002010-04-22T11:22:44.944-07:00Slow Cooker Cuban Braised Beef and PeppersThis is a great "put it in the crockpot and leave it" meal. Very tasty! I omit the avacado and cilantro and its just as good.<br /><img alt="http://img4.realsimple.com/images/0912/dinner-cuban-beef_300.jpg" src="http://img4.realsimple.com/images/0912/dinner-cuban-beef_300.jpg" /><div class="recipeIngred"> <h3>Ingredients</h3> <ul><li>1 28-ounce can diced tomatoes, drained</li><li>2 red bell peppers, sliced 1/2 inch thick</li><li>1 onion, cut into 8 wedges</li><li>2 teaspoons dried oregano</li><li>1 teaspoon ground cumin</li><li>kosher salt and black pepper</li><li>1 1/2 pounds flank steak, cut crosswise into thirds</li><li>1 cup long-grain white rice</li><li>1 avocado, sliced</li><li>1/4 cup fresh cilantro leaves</li></ul> </div> <div class="recipeDirections"> <h3>Directions</h3> <ol><li>In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. </li><li>Twenty-five minutes before serving, cook the rice according to the package directions.</li><li>Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.</li></ol> </div>Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com1tag:blogger.com,1999:blog-7158659945892435086.post-12753284919087336022010-04-22T11:14:00.000-07:002010-04-22T11:18:23.226-07:00Fish Tostadads with Chili Lime Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3U_NbKbeWgemxAeMAZL5draNci4VQy-Rkp8DdUHTChm9SDe2zc8DN5v6eo2JA1KTnhZWoCHHxX2EpzoaT2zuwu-Eb0bLY67bs3rYtscfu9rdXrikOgsgCmsRBvlzxfTb3L1pEp6Y534D/s1600/IMG_1504.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/AVvXsEhm3U_NbKbeWgemxAeMAZL5draNci4VQy-Rkp8DdUHTChm9SDe2zc8DN5v6eo2JA1KTnhZWoCHHxX2EpzoaT2zuwu-Eb0bLY67bs3rYtscfu9rdXrikOgsgCmsRBvlzxfTb3L1pEp6Y534D/s320/IMG_1504.JPG" alt="" id="BLOGGER_PHOTO_ID_5463027234491372658" border="0" /></a><br />Ingredients<br /><br />1 lb. fresh tilapia or cod fillets<br />1/2 tsp. chili powder<br />1 lime, halved<br />1/2 cup sour cream<br />1/2 tsp. garlic powder<br />8 6-inch tostada shells<br />2 cups shredded cabbage mix<br />1 avocado, halved, seeded, peeled, and sliced (optional)<br />1 cup cherry tomatoes, quartered (optional)<br />Bottled hot pepper sauce (optional)<br /><br />Directions<br /><br />Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt.<br />For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.<br />Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks.<br />Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.<br />Serves 4.Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-6887239111579163612009-12-20T11:38:00.000-08:002009-12-20T11:44:14.148-08:00Peppermint Thins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Mint_Thins.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 307px; height: 204px;" src="http://www.kraftfoods.com/assets/recipe_images/Mint_Thins.jpg" alt="" border="0" /></a> 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled <div id="ingredients"><div class="table-row-gray"><div class="column1"> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/4 tsp. peppermint extract </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 sleeve RITZ Crackers (36 crackers) </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 candy cane (6 inch), crushed </div> </div> </div> </div> <!--concordance-end--> <div class="stdContBlock"> <!--[if !IE]> END recipeGradHeading <![endif]--> <div class="recipeMakeItText"><div class="stdContBlock"><div class="textarea"> <p> <strong><br /></strong></p><p><strong><br /></strong></p><p><strong>MIX </strong>chocolate and extract.<br /></p><p><strong>DIP </strong>crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. </p> <p> <strong>REFRIGERATE </strong>30 min. or until chocolate is firm. </p> </div> </div> </div> </div>Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com12tag:blogger.com,1999:blog-7158659945892435086.post-85788453972444391782009-12-20T11:33:00.000-08:002009-12-20T11:38:49.036-08:00Cracker Candy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wKdC5Bq-eonCnRK-oVUxcRKL1QIMB61PawKDy91o-6f8zOa3rkCzADZlQUS2DstRv1pmGkSanW1Rg8jj_CqRqHQx4L998E2pVetze0vGqR4Zidl9GtaiO-o3d0bBEj_RItmx_ouRH4_e/s1600-h/photo+2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 126px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wKdC5Bq-eonCnRK-oVUxcRKL1QIMB61PawKDy91o-6f8zOa3rkCzADZlQUS2DstRv1pmGkSanW1Rg8jj_CqRqHQx4L998E2pVetze0vGqR4Zidl9GtaiO-o3d0bBEj_RItmx_ouRH4_e/s200/photo+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5417405047750503090" border="0" /></a>This recipe speaks to my sweet and salty tooth!<br /><br />Line a cookie sheet with foil. Place Saltine crackers side by side to cover entire sheet.<br /><br />On stove:<br />1 stick butter<br />1 stick margarine<br />1 C dark brown sugar<br /><br />Bring to a boil and simmer 3 min. Pour over crackers. Bake 400 degrees for 5 min.<br />Pour 12 oz chocolate chips over hot crackers and spread as it melts. Let cool.<br />30 minutes in the freezer or 1/2 day in the refrigerator.Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-67111011239064134272009-12-20T11:24:00.000-08:002009-12-20T11:32:59.656-08:00Oreo Truffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Easy_OREO_Truffles.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 307px; height: 204px;" src="http://www.kraftfoods.com/assets/recipe_images/Easy_OREO_Truffles.jpg" alt="" border="0" /></a>This is a great Kraft Foods recipe that is easy and decadent! Lindsay turned me on to these and they make great gifts in little Chinese take-out boxes.<br /><br /><div class="printWhatYouNeed"><div id="ingredients"><div class="table-row"> <div class="column1"> <div class="textarea"> 1 pkg. (8 oz.) Cream cheese, softened </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted </div> </div> </div> </div> <!--concordance-end--> </div> <div class="stdContBlock"> <!--[if !IE]> END recipeGradHeading <![endif]--> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong></strong></p> <p> <strong>MIX </strong>3 cups of the cookie crumbs and the cream cheese until well blended. Shape into (1-inch) balls. </p> <p> <strong>DIP </strong>balls in melted chocolate; place on waxed paper-covered baking sheet. You can sprinkle tops with reserved Oreo crumbs or decorate with melted white chocolate.<br /></p> <p> <strong>REFRIGERATE </strong>1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. </p> </div> </div> </div> </div><br /><img src="file:///Users/carlyoquinn/Library/Caches/TemporaryItems/moz-screenshot.png" alt="" /><img src="file:///Users/carlyoquinn/Library/Caches/TemporaryItems/moz-screenshot-1.png" alt="" />Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-32692421477355703792009-12-20T11:14:00.000-08:002009-12-20T11:24:02.000-08:00Cannon Balls<div style="text-align: left;">This little treat was an essential part of my Christmas experience growing up. My mom would make a batch and we would munch on them while we played our traditional game of Christmas Day Monopoly and drank Coke out of glass bottles!<br /><br />1 lb chopped dates<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA65SaTYbd9pF37slNolrEL-KOI9IXGYQVhc5UkSvHO0batafsY1QjO7_pv2cXcgMRJt4wcptCxCYuDA1a8g7cbSCfjZxqFFf8UAOm7Q-J5_iKKfwEyDH76BMaY7FNX4gIdobQUROPuwM4/s1600-h/photo.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA65SaTYbd9pF37slNolrEL-KOI9IXGYQVhc5UkSvHO0batafsY1QjO7_pv2cXcgMRJt4wcptCxCYuDA1a8g7cbSCfjZxqFFf8UAOm7Q-J5_iKKfwEyDH76BMaY7FNX4gIdobQUROPuwM4/s200/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5417400458938356754" border="0" /></a></div>1 C sugar<br />1 stick butter<br />2 tsp vanilla<br />2 C Rice Krispies<br />2 C pecans<br />coconut<br /><br />Boil dates, sugar and butter- 3 min.<br />Add vanilla and pour over Rice Krispies and pecans.<br />Form into balls and roll in coconut.Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-73351207308363590092008-11-09T04:57:00.000-08:002008-11-09T05:05:00.419-08:00Sopapilla Cheesecake2 8oz pkgs cream cheese, soft<br />2 8oz cans crescent rolls<br />2 cups sugar, divided<br />2 tsp vanilla, divided<br />½ cup butter (one stick)<br />Cinnamon<br /><br />Line a greased 9x 13 pan with crescent rolls. Pinch dough to close up perforated holes or buy seamless (Pillsbury makes some called "Recipe Creations Crescents")<br /><br />Mix together: cream cheese (softened), 1 cup sugar and 1 tsp vanilla. Spread cream cheese mixture over dough, about ½ inch from the edge<br /><br />Stretch the second can of rolls over the cream cheese mixture like a 2-crust pie and pinch the edges together<br /><br />Melt the stick of butter and 1 cup of sugar together over hi heat stirring the whole time 2 min. then add 1 tsp vanilla. Pour evenly over the entire crust (sides too). Sprinkle with lots of cinnamon.<br /><br />Bake 350 for 30-35 min<br /><br />Serve by itself or with honey and can cream. Eat hot or cold.<br /><span style="font-size:85%;"><br /><span style="font-style: italic;">This recipe courtesy of <a href="http://cnnpeterson.blogspot.com/">Nichole</a></span></span>Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com1tag:blogger.com,1999:blog-7158659945892435086.post-66820818494370436252008-09-04T18:13:00.000-07:002008-09-04T18:21:59.936-07:00Chicken in a Basket3-4 chicken breasts (boiled and shredded)<br />4 oz cream cheese (softened)<br />3 Tbsp butter<br />green onions<br />salt & pepper<br />2 cans crescent rolls<br />bread crumbs<br /><br />Combine chicken, cream cheese, 2 T butter & onion. Salt and pepper to taste. Roll out crescent rolls and press the seams of two triangles to make a rectangle (one can makes 4). Place a spoonful of mixture in the center and bring opposite corners together to meet in the middle. Press seams together to keep mixture inside. Brush with remaining tbsp of butter. Sprinkle with bread crumbs.<br /><br />Bake 350 for 20-25 minutes<br /><br /><br />Thanks, Amy...too easy!Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-64188510252504589402008-09-04T14:30:00.000-07:002008-09-04T14:39:49.686-07:00Beef Ravioli in Basil Cream Sauce1 24 oz. pkg frozen beef ravioli (or cheese if you wish to make it vegetarian)<br />2 T butter<br />1 8oz pkg. sliced mushrooms<br />3 green onions, chopped<br />2 garlic cloves, minced<br />1 tsp dried italian seasoning<br />1 10oz can mild rotel<br />2 T chopped fresh basil<br />1 c whipping cream<br />1/2 c grated parmesean cheese<br />1/2 tsp salt<br /><br />Prepare ravioli per directions on bag.<br /><br />Melt butter in skillet over medium heat. Add mushrooms and next 3 ingredients. Saute over med. heat 6 min. or until mushrooms are soft. Stir in rotel, basil and cream. Bring to boil. Reduce heat, simmer and stir occasionally. Stir in parmesan cheese, add salt. Mix ravioli and sauce in 9X13 dish. Toss.<br /><br />Thanks, Sharla...Yum!Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com12tag:blogger.com,1999:blog-7158659945892435086.post-76804676530352783812008-03-23T13:58:00.000-07:002008-03-23T14:03:56.816-07:00Italian Casserole1 1/2 lbs ground beef<br />1/2 chopped onion<br />3 cans tomato sauce (or 24 oz jar spaghetti sauce)<br />1 C. cottage cheese<br />8 oz softened cream cheese<br />1/4 C. sour cream<br />8 oz cooked egg noodles<br />Grated cheddar cheese<br />*add 1 tsp garlic powder if using tomato sauce<br /><br />1. Preheat oven to 350<br />2. Cook meat w/ onion, drain, add sauce<br />3. Mix cheeses and sour cream together until smooth<br />4. Place cooked noodles on bottom of greased 9 by 13 dish<br />5. Spread cheese mixture over noodles<br />6. Pour sauce mixture on top<br />7. Cover w/ grated cheese and bake for 30 minsheridanhttp://www.blogger.com/profile/10436610721057217492noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-80819778751339216602007-11-07T06:00:00.000-08:002007-11-07T06:12:34.143-08:00Pumpkin Dump CakeAnother yummy Fall recipe. Don't let the name fool you...this dessert is delicious!<br /><br />1 29 oz can of pumpkin<br />1 13 oz can of evaporated milk<br />1 1/2 cups sugar<br />4 eggs<br />1/2 tsp salt<br />2 tsp pumpkin pie spice<br />1 yellow cake mix<br />2 sticks of margarine<br />1 cup pecans (optional)<br /><br />Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar and eggs together and blend well. Add salt and spices and mix well. Pour into greased 9x13 inch cake pan. Sprinkle 1 yellow cake mix (dry) evenly over pumpkin mix. Melt margarine and drizzle evenly over the cake mixture. Sprinkle 1 cup pecans (optional) over the top. Bake for approximately 1 hour at 350 degrees. Cool and top with Cool Whip.<br /><br />Extra hint: Stir about 1/4 cup of maple syrup into your cool whip for a great creamy maple toppingCarly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com1tag:blogger.com,1999:blog-7158659945892435086.post-36482573568409225312007-10-25T08:54:00.000-07:002007-10-25T08:59:26.081-07:00Pumpkin Apple Streusel Muffins<p><strong><span style="font-weight: normal;">Do you want to taste Fall all in one little muffin?</span><br /></strong></p> <blockquote> </blockquote> <p>Muffin Ingredients:<br />2 1/2 cups all-purpose flour<br />2 cups white sugar<br />1 tablespoon pumpkin pie spice<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />2 eggs, lightly beaten<br />1 cup canned pumpkin puree<br />1/2 cup vegetable oil<br />2 cups peeled, cored and chopped apple</p><p>Topping:<br />2 tablespoons all-purpose flour<br />1/4 cup white sugar<br />1/2 teaspoon ground cinnamon<br />4 teaspoons butter<br /><br /><span>1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.</span><br /><span>2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. </span><br /><span>3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. </span><br /><span> 4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.</span><br /><span></span></p><p><span>Enjoy!</span></p><p><br /><span></span></p><p><span>Thank you <a href="http://thomaslife.wordpress.com/">Suzanne Thomas</a> for this yummy recipe!<br /></span></p>Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-5327527525265162282007-09-23T16:04:00.001-07:002007-09-23T16:04:57.225-07:00Bran Muffins5 cups whole wheat flour<br />1 ½ cups bran cereal (I use All Bran)<br />2 tsp baking SODA<br />2 tsp salt<br />2 cups brown sugar<br />4 eggs, beaten<br />1 cup oil<br />1 Quart buttermilk<br /><br />Mix, place in muffin tins, cook 400 for 20 minutes<br /><br />Tip: I had to buy 2 quart buttermilk, so instead of letting it go bad, I doubled the recipe and froze some. You might have to buy 2 bags of whole wheat flour.Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.com1tag:blogger.com,1999:blog-7158659945892435086.post-41477276062436317902007-09-23T16:01:00.001-07:002007-09-23T16:01:50.660-07:00La Madeline's Tomato SoupIngredients:<br />4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed<br />4 C. tomato juice and part vegetable stock or chicken stock<br />12 to 14 washed fresh basil leaves<br />1 C. heavy cream<br />1/4 pound sweet, unsalted butter<br />salt to taste<br />1/4 tsp. cracked black pepper<br /><br /><br />Preparation:<br />Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).<br /><br />Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-22166769671111662382007-09-23T16:00:00.001-07:002007-09-23T16:00:53.250-07:00Taco Soup1 lb ground Turkey or Lean Beef<br />1 large onion, chopped (I buy frozen chopped onions, cuz I hate chopping them myself)<br />1 pkg Hidden Valley Ranch dry dressing mix<br />1 pkg Taco seasoning mix<br />1 can pinto beans<br />1 can chili hot beans<br />1 can whole kernel corn (drain)<br />1 can stewed Rotel tomatoes (Mexican flavor)<br />1 can stewed tomatoes (I usually tear these up a little b/c I hate big chunks of tomatoes)<br /><br />Brown meat and onion on skillet, drain. In larger pot, add all ingredients (meat too) and simmer. <br /><br />Serve w/ chips and cheese.<br /><br />This is a great recipe to double and freeze.Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-1529356294059083932007-09-23T15:52:00.000-07:002007-09-23T15:53:53.356-07:00White Chili3 tablespoons olive oil<br />1 medium onion, finely chopped<br />1 can (4-ounces) chopped green chilies, drained<br />3 tablespoons all-purpose flour<br />2 teaspoons ground cumin<br />2 cans (16 ounces) BUSH'S BEST Great Northern Beans<br />1 can (14.5 ounces) chicken broth<br />1 ½ cups finely chopped cooked chicken breast<br />Shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Monterrey</span> Jack cheese (optional)<br />Sour cream (optional)<br />Salsa (optional)<br /><br />In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-37822422696646881122007-09-19T12:32:00.000-07:002007-09-19T12:39:46.360-07:00Sun Dried Tomato CrostiniLoaf of French bread, bias sliced<br />7 oz. jar sun dried tomatoes (drain/dice tomatoes but reserve the oil)<br />1/2 pkg (4 oz) cream cheese<br />4-6 oz. feta or goat cheese<br />1 Tbsp milk<br />1/2 cup diced onions<br />3 Tbsp diced olives OR 1 Tbsp capers<br />2 cloves garlic, minced<br /><br />In a small bowl, mix sun dried tomatoes, onions, olives & garlic.<br />In separate bowl, beat softened cream cheese, feta/goat cheese & milk until smooth.<br />Spread reserved oil on slices of bread and toast (I put mine in the broiler).<br />Spread cheese mix on top of toasted bread and top with tomato mixture.<br /><br />Great for parties!Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-49013814598434724942007-09-18T17:06:00.000-07:002007-09-18T17:07:25.447-07:00Easy Shrimp Pasta<table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"><td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPrePreparation"></span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblIngredientName"> Balsamic Vinaigrette Dressing</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblQuantity">1/2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblUnit">lb.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblIngredientName">shrimp</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPostPreparation">, cleaned (about 10 large)</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblQuantity">3/4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblUnit">cup</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPrePreparation">chopped</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblIngredientName">tomatoes</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPostPreparation"> (about 1 medium)</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblUnit">oz.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblPrePreparation">(1/4 of 8-oz. pkg.)</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblIngredientName"> Cream Cheese</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblPostPreparation">, cubed</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblPrePreparation">chopped</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblIngredientName">fresh basil</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblPostPreparation"> leaves, divided</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblQuantity">1/4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblUnit">lb.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblPrePreparation"> (4 oz.)</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblIngredientName">fettuccine</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblPostPreparation">, cooked, drained</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl7_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl7_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl7_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl7_lblIngredientName">Shredded Parmesan Cheese</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <br /></td> </tr> </tbody></table> <br /> <table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl5_rep__ctl1_lblPreparationDescriptionItem"><b>POUR </b>dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl5_rep__ctl2_lblPreparationDescriptionItem"><b>ADD </b>tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl5_rep__ctl3_lblPreparationDescriptionItem"><b>PLACE </b>hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese. </span> </td> </tr> <tr _base_target="_top"> </tr></tbody></table>Carly O'Quinnhttp://www.blogger.com/profile/03466003268016786831noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-6861603534404630882007-09-06T18:18:00.000-07:002007-09-06T18:26:32.757-07:00Cherry Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nvffGt1TqjqE7EhLJnShbomSqiVexBpycm96OAD7OVE4PCb8kqIbSrTftsQX8vz8PylkKi1Qu8obBY11UzjUiOMwT9KS2uLy0WcDCmkQgTvZsk3yPusX9ePVk-kuy2yX_XfmKRt73o6Z/s1600-h/DSC_1714.JPG"><img id="BLOGGER_PHOTO_ID_5107266805181326482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nvffGt1TqjqE7EhLJnShbomSqiVexBpycm96OAD7OVE4PCb8kqIbSrTftsQX8vz8PylkKi1Qu8obBY11UzjUiOMwT9KS2uLy0WcDCmkQgTvZsk3yPusX9ePVk-kuy2yX_XfmKRt73o6Z/s320/DSC_1714.JPG" border="0" /></a><br /><div>This is one of our favorites, and it is super easy!</div><br /><div></div><br /><div>2 cans tart, pitted cherries in water (but DO drain them!)</div><br /><div>1 1/3 cups sugar</div><br /><div>1/3 cup flour</div><br /><div></div><br /><div>2 Tbsp butter</div><br /><div>1/8 tsp. almond extract (this is optional; if you don't like it, you don't have to use it!)</div><br /><div></div><br /><div>2 refrigerated pie crusts (I love Pillsbury, one box has the two you will need)</div><br /><div></div><br /><div>Line pie plate with one pie crust. In a bowl, mix together cherries (after draining off the water), sugar and flour. Pour into pie crust. Place butter in dollops on top of cherries, and sprinkle almond extract. Top with remaining pie crust, either whole or in a lattice top. Place foil around the edge of pie (covering crust about 2 inches).</div><br /><div></div><br /><div>Bake at 425 for 25 minutes. Remove foil and bake 10-15 minutes more. Cool a bit and enjoy!</div>laurahttp://www.blogger.com/profile/07358653506945787006noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-17141515689377162682007-08-27T06:54:00.000-07:002007-08-27T07:41:10.945-07:00Tomato Soup w/ Parmesan Crostini1 T. EVOO<br />2 medium onions, chopped<br />4 cloves garlic, minced<br />3 cups chicken stock<br />2 lbs. heirloom tomatoes (any color & markings on tomato are fine)<br />fresh basil (1T)<br />Salt & pepper to taste<br />1 cup heavy cream<br /><br />FYI-tomatoes should NEVER be stored in a refrigerator! (contrary to public belief) Heat EVOO in large saucepot. Stir in onions & garlic until the onions are soft. Add the tomatoes & broth. Season w/ salt & pepper. Bring to a boil, reduce heat & simmer for 15 minutes. Stir in basil & continue to cook for another 5-10 minutes. Pour mixture into a blender & puree. Soup can then be strained if you want to get out any tomato skin (or you can peel them prior to cooking them). Stir in cream & serve.<br /><br /><strong>Crostini</strong><br />2 cups parmesan<br />1/4 cup capers, rinse & chop<br />2 T garlic, minced<br />1 T lemon zest<br />1/2 cup EVOO<br />12 thick slices baguette, toasted<br /><br />Combine first four ingredients, stir in olive oil & spread on tasted baguette. Bake at 350 for just long enough that the topping looks like a dried coating.Emilyhttp://www.blogger.com/profile/00039202283902574774noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-25204921701023808312007-08-21T18:01:00.000-07:002007-08-21T18:11:36.415-07:00Chicken Enchiladas1 pkg. 10 tortillas<br />4-5 cups cooked/cubed chicken<br />2 cans cream of chicken<br />8 oz sour cream<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">picante</span> sauce<br />shredded cheese<br /><br />Mix in a bowl: cooked/cubed chicken, cream of chicken, sour cream. Taste and might need to add more creams according to your taste. Pour <span class="blsp-spelling-error" id="SPELLING_ERROR_1">picante</span> sauce in the mix according to your taste. Mix in a few cups of cheese.<br /><br />Place large amount of the mix on one end of tortilla. Wrap the tortilla up and place seam down in dish. Repeat until all tortillas are filled. If mixture remains spread on top of all tortillas in dish.<br /><br />350* 45 minutes or until heated all the way through.<br /><br />Enjoy! Great with a green salad!Carriehttp://www.blogger.com/profile/11309278215922422730noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-32038888472724903912007-08-20T15:36:00.000-07:002007-08-20T15:42:29.553-07:00Chicken Broccoli DivanSteam Broccoli<br />Cooked chicken, cubed<br /><br />Sauce:<br />1 can cream of mushroom soup<br />1/4 c (or one heaping tablespoon scoop) mayonnaise<br />1/2 tsp lemon juice (or one squirt)<br /><br />Topping<br />3/4 c. cheddar, grated<br />bread crumbs tossed with melted butter<br /><br />Arrange steamed broccoli in casserole dish (I usually spray it with non-stick). Arrange chicken over broccoli, and drizzle sauce over both. Top with cheese and then buttered bread crumbs.<br /><br />Bake about 40 min at about 350.Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-37455514514158406812007-08-20T15:35:00.001-07:002007-08-20T15:36:44.712-07:00Summer Veggie SaladCut cucumbers, tomatoes and add cooked corn. Mix with Balsamic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Vinaigrette</span> and chill.<br /><br />This is so easy and very tastey...and I don't even like this kind of thing!Lindsayhttp://www.blogger.com/profile/03539594350804987340noreply@blogger.com0tag:blogger.com,1999:blog-7158659945892435086.post-37014460109239197782007-08-16T14:11:00.000-07:002007-08-16T14:18:41.277-07:00Chicken Vegetable Chowder1 1/2 cups milk<br />1 cup chicken broth<br />1 can cream of potato soup<br />1 can cream of chicken soup<br />2 cups cubed cooked chicken<br />1/3 cup chopped green onions<br />1 can Mexicorn, undrained<br />1 can (4 oz.) chopped green chilies, undrained<br />1 1/2 cups (6 oz.) shredded cheddar cheese<br /><br />In 4 quart sauce pan, combine first 4 ingredients & blend well. Add all other ingredients except cheese. Mix well. Cook over medium heat 5-8 minutes, stirring occasionally. Remove from heat. Add cheese & stir until melted. I like to serve w/ cornbread.sheridanhttp://www.blogger.com/profile/10436610721057217492noreply@blogger.com1tag:blogger.com,1999:blog-7158659945892435086.post-72530480380320200832007-08-16T13:59:00.000-07:002007-08-16T14:11:26.301-07:00Broccoli-Cheese Soup2 onions, chopped<br />1 cup celery, chopped<br />6 carrots, peeled & chopped<br />2 cans chicken broth<br />2 cans broccoli cheese soup<br />1 can evaporated milk<br />1 pound velveeta cheese cut into chunks<br />2 cups broccoli, cooked & chopped<br /><br />Saute onions, celery, and carrots in a small amount of oil until tender. Blend in a blender with 2 cups water until creamy. Whisk together the broth, soup and milk. Add to the blended veggies. Heat in a large pan until hot, but NOT BOILING. <br /><br />Add the velveeta until melted; add the broccoli and heat through. May be doubled. Freezes well.sheridanhttp://www.blogger.com/profile/10436610721057217492noreply@blogger.com0