Recipe: Hash Brown Casserole with Bacon, Onions, and Cheese

I have to say I am not much of a morning breakfast person. I always have to have my hot cup of coffee in the morning to get my day started. One of my favorites is breakfast food for dinner. Whether it is just simple bacon, eggs, and shredded hashbrowns or breakfast burritos for dinner, I definately enjoy my breakfast food.

I came across this recipe and it has all my favorite things in it. When the potato casserole was in the oven cooking I wasn't sure just the best side dish to serve with this. All of a sudden I realized how yummy this potato casserole might as a filling with scrambled eggs, sour cream, salsa, and shredded cheddar cheese wrapped in a flour tortilla...a breakfast burrito.

Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices

1 cup chopped onion

2 garlic cloves, minced

1 (32 ounce) package frozen Southern-style hash brown potatoes

1 cup (4 ounces) shredded cheddar cheese, divided

1/2 cup chopped green onions

1/2 cup sour cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (10 3/4 ounces) can cream of mushroom soup, undiluted

Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, and crumble.

Discard drippings in pan.

Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.

Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

Add potato mixture; toss gently to combine.

Spoon mixture into an 11 x 17 inch baking dish coated with cooking spray.

Sprinkle with remaining 3/4 cup cheese.

Cover with foil coated with cooking spray.

Refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.

Remove casserole from refrigerator; let stand at room temperature 15 minutes.

Bake casserole, covered, at 350 degrees for 30 minutes.

Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Makes 6 servings

Cooking Light, November 2005

Recipe: Caramel Cups

I absolutely love caramel! When I came across this recipe my mouth started to water as I imagined the smooth, sweet, taste of the caramel and couldn't wait to try these little desserts out. These desserts are quite sweet. I whipped my own cream using heavy whipping cream and left it unsweetened, which evened out the sweetness.

1 (1.9 ounce) package mini phyllo shells

about 20 soft caramel candies, unwrapped

1/4 cup half and half

whipped cream

1 (1.4 ounce) Heath candy bar, finely chopped

Preheat oven to 350 degrees.

Arrange phyllo shells on a baking sheet.

Bake phyllo shells at 350 degrees for 5 minutes or until crisp; cool slightly.

In a glass microwave safe bowl, add caramels and half and half.

Heat for 1 minute; stir, and continue to heat until mixture is smooth, 30 seconds at a time.

Spoon caramel mixture into each phyllo cup filling about 3/4 full.

Add a dollop of whipped cream and a sprinkle of Heath candy bar.

Serve immediately.

Makes 15 phyllo cups.

Recipe revised from Cooking Light Fresh Food Fast Weeknight Meals

Recipe: Tostada with Egg

Lately, as I have been flipping through recipe books to get inspired and get my foodie creative juices running, I've seen a lot of recipes for Huevos Rancheros, which is Spanish for "rancher's eggs," although the more common translation is "country" or "country-style" eggs. Huevos rancheros consists of fried corn tortillas topped with fried eggs and then a layer of salsa.

All the pictures have looked so delicious, so I put my own take on it. I took a tostada shell and put a layer of refried beans, shredded mexican style cheese, chopped tomatoes, green onions, avocados, salsa, sour cream, and a fried egg on top. It turned out so delicious!

Random Post: Ways of Summer

Some of us are still waiting for Summer to arrive in our state. I came across this list of fun things to do in the summertime. I have picked out my favorites, and hopefully whenever the sunshine decides to shine here I might just be able to enjoy one or two of these on this list:

• Eating a ripe peach at its peak.
• Dig into a funnel cake or corn dog at a state fair or hometown street festival.
• Watermelon juice for a day at the beach: puree the fruit in a blender and don't forget the ice.
• Make homemade barbecue sauce for grilled chicken or ribs.
• Strawberry ice cream in a waffle cone is worth sticky fingers.
• Sharing a box of saltwater taffy on the boardwalk.
• Throw summery herbs like basil and cilantro into a dinner salad.
• BLTs with heirloom tomoatoes and smoky, thick-cut bacon.
• After picking blueberries and eating your fill, freeze the rest for pancakes.
• Corn on the cob with salt, pepper, and fresh lime.
• Cooking what you've bought at the farmer's market as soon as you get home.
• Making jam.
• Cracker Jacks and a foot-long hotdog at the ballpark.
• A special occasion calls for a double-crusted jumble-berry pie with raspberries, blueberries, and blackberries.
• Delicious potato salad: toss the spuds with dressing while they're still warm.
• Sipping the perfect iced coffee.
• Salads for dinner because it's too hot to cook.
• Best tomato sandwich: thick slices of juicy beefsteaks, mayonnaise, salt, and pepper, on lightly toasted bread.
• Any excuse for a pool party.
• Stir pesto into softened butter and add to grilled vegetables, corn, or steak.
• Nothing beats chips and salsa.
• A big jug of iced tea with fresh spearmint.
• Finding the perfect stick for roasting marshmallows.
• Sitting in the pool eating watermelon.

Taken from Martha Stewart Everyday Food Summer 2010

Recipe: Chicken Breasts with Brown Onion Gravy

Of course after an excellent dinner has been consumed and no evidence remaining, I sit down to write about it and NOW remember I should of taken a picture. I am completely bummed I don't have a picture for this recipe.

This is my own recipe. I served the chicken with mashed potatoes (mixed with butter and heavy whipping cream), fresh corn cut off the ear (browned in some butter), and a ceasar salad.

4 tablespoons olive oil
2 chicken breasts, flattened to 1/4 inch thick
1/2 cup all-purpose flour
1/2 white onion, thinly sliced
1 cup less sodium beef broth

Heat oil in a large skillet over medium-high heat.
Flatten the chicken breasts till about 1/4 inch thick.
Dredge chicken in flour.
Add chicken to hot pan and cook 2 to 3 minutes on both sides or until chicken is browned; transfer to a plate.
Reduce heat to medium.
Add onions to pan and cook 3 minutes or until tender.
Stir in broth, scraping to loosen browned bits.
Return chicken to pan.
Bring to a boil; reduce heat and cook until chicken is done; about 8-10 minutes.
Makes 2-4 servings

Random Picks: Chopped Cafe Salad (with recipe)

Salads are so refreshing, healthy, and versitile. They can be served hot or cold. There are hundreds of varieties of toppings: fresh or cooked vegetables, meat (cold cut, hamburger, bacon, beef, chicken, steak), fruit, fresh herbs, and the list is endless.

Salad is like an art. They can be served layered, the toppings can be placed in strips on top, or simply put in a bowl all mixed together. There really is no right or wrong way to make a salad.

I could eat a salad everyday. I enjoy tasting the fresh ingredients, and the satisfying crunch. One of my most recent creations of a salad is a bowl with a fresh, rinsed and dried, chopped head of romaine lettuce, a strip of feta cheese, tomatoes, cucumbers, strips of bacon, bean sprouts, and a hard-boiled egg topped with my homemade bleu cheese dressing (recipe below). I call this salad my Chopped Cafe Salad. Happy chopping!


Blue Cheese Dressing
1/2 pound blue cheese (1 cup packed)
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 teaspoon dry mustard

In a bowl, break blue cheese into 1/2 inch chunks.
Add buttermilk, mayonnaise, sour cream, red wine vinegar, and dry mustard; stir until blended.
If making up to 4 days ahead, cover and chill; stir before using.

NOTE: You can also use gorgonzola cheese instead of the blue cheese.

Recipe: Caramel Macchiato Coffee Shake

I love coffee! I enjoy my hot black drip coffee with cream and sugar every morning. If I go out for coffee I usually order an Americano (made with espresso and water). If I feel like treating myself I will order the caramel macchiato extra hot with whipped cream. Today I had a coupon for one pint of Starbucks ice cream and selected the Caramel Macchiato flavor. I got inspired and here is the recipe I came up with. This makes a creamy, smooth, refreshing drink with a coffee kick.

Caramel Macchiato Coffee Shake

3/4 cup strong brewed coffee, cooled to room temperature

1/4 cup dark chocolate covered espresso beans

1/2 cup half and half

one pint Starbucks Caramel Macchiato ice cream

Place all ingredients in a blender.

Blend until smooth and espresso beans are in small pieces.

Makes 2 shakes.

Random Picks: Meatballs (recipe included)

Lately I have been so hungry for meatballs and gravy, served with boiled potatoes. I have yet to master a meatball recipe or even find a delicious recipe I like- so tonight I went for the frozen meatballs. I am definately not one for many frozen foods, with a few exceptions. I like the satisfaction of chopping, the fresh taste, and enjoy taking the time to make something, instead of pulling out a plastic bag from the freezer and throwing it in the microwave for a few minutes.

One of my favorite grocery stores is Trader Joes. They have a variety of fresh fruits, vegetables, meat, cheeses, and so many unique kinds of food. They do have a frozen food isle. I have tried numerous kinds of their frozen foods, and dinners and they are actually quite good. I hadn't tried their meatballs yet and decided to give them a try.

My first thought when I put them in the shopping cart was to serve them with brown gravy, mashed potatoes, a vegetable, and green salad. Today I was shopping at Costco and all around the store they had the food sample tables set up. One of the samples was a big bottle of this Veri Veri Terriakyi Sauce and Marinade. They had served this sample with meat. It looked delicious! I couldn't resist the marinade and thought I would try it with the meatballs. After I returned home, I dumped a little bit over the meatballs and let it marinade for about an hour. For dinner, I served this recipe with diced boiled potatoes, and fresh corn kernals cut off the ear on the stove in butter with salt and pepper to taste.

Teriyaki Marinated Meatballs

1 (16 ounce) frozen package of Italian style meatballs

1 cup Veri Veri Teriyaki Sauce and Marinade

In a bowl, take meatballs and place teriyaki marinade on top; stir to blend.

Let sit for 1 hour.

In a heavy saucepan, put in meatballs and marinade.

On medium-high heat, bring sauce to a boil; stir occasionally.

Let cook for about 20 minutes or until meatballs are heated through.

Serve immediately.

Random Picks: Dessert Idea

For some reason, most of the ideas I think of come as I am lying in bed about ready to go to sleep. The other night I thought of this dessert idea and put my idea in action. It is rather quite simple and looks fun. I took tall stemmed champagne glasses. I made some vanilla pudding and set it aside in a separate bowl, then made some chocolate pudding in another bowl. I layered the vanilla and chocolate pudding and filled the glasses about 3/4 full. I added the rest with fresh whipped cream, and garnished with a strawberry. It is a very simple, quick, elegant looking dessert!

Random Picks: Sushi

I just tried sushi for the first time. Phew, I did! Really...!! For those of you that know me very well, you know I can't stand to eat anything from the sea. I have never had the pallete for seafood. Tonight Scott wanted to go out to eat and as we were discussing where to go I got out the phone book for more ideas. I turned to a Japanese restaurant ad and he said he could go for some sushi. I gave him a scrunched up face and said, "Eww". I knew they would have other choices of food to order so off we went to Osaka Japanese Restaurant located in Olympia, WA. On the way he was convincing me that sushi really was good and he had the same reaction as I did at first. Just the thought of raw fish doesn't sound to appetizing. I ordered the Beef Yakisoba (picture below), Scott ordered the plate of Sake (Salmon) sushimi (picture to the right). When we got our food, Scott poured the soy sauce into the little dish they bring you, and added just a little wasabi to make the flavor mild for me. He gave me a large piece of ginger to cleanse my pallete and cut off a small piece of fish, dipped it in the sauce, and in my mouth it went. First reaction was: it was okay- melt in your mouth though, soft but chewy- definately not fishy. Atleast I was proud of myself for trying it and so was Scott! He also ordered some Spicy Salmon sushi rolls (Salmon, some diced veggies, seaweed wrap and white rice). That was actually my favorite. I couldn't even taste the raw fish in it at all and was very spicy, rolled in rice with vegetables inside. Yum!

The Beef Yakisoba (the red is pickled ginger)

Random Picks: Southern Girl Sweet Tea (and Recipe)

I got introduced to sweet tea about a year ago when my boyfriend, Scott, and I were grocery shopping and he added a gallon of sweet tea to the shopping cart. After we got home, I took a sip and was instantly addicted.

Growing up, my mom would make an unsweetened black tea. I always added a bit of white sugar to my glass to make it a little sweeter and sometimes a slice of fresh lemon and mint leaves. As we know, when you add something like sugar to a cold glass of tea and stir almost all of it ends up at the bottom and doesn't dissolve. It may sweeten it a little, but by the time you get to the bottom of your drink the last gulp is nothing but a gritty mouth full of sugar.

I had remembered in one of my cookbooks there is a recipe for sweet tea. I modified this recipe a little but you can find the original recipe in the cookbook, "The Get 'Em Girls' Guide to the Power of Cuisine: Perfect Recipes for Spicing Up Your Love Life" by Shakara Bridgers, Heniece Isley, and Joan A Davis.

Southern Girl Sweet Tea

3 big tea bags of black tea

1/8 teaspoon baking soda

2 cups boiling water

1 cup white sugar

6 cups cold water

Combine tea bags and baking soda in a large glass container.

Add the hot water.

Let steep for 15 minutes.

Dispose of the tea bags-do not squeeze the tea out of them.

Pour tea mix into a 2-quart container.

Add the white sugar.

Stir until sugar is dissolved.

Add the cold water.

Put in refrigerator to cool.

Enjoy with ice, lemon slices, and fresh mint leaves.

Recommended Restaurant: Norma's Burgers, Olympia, WA

When I first began this blog in March of 2009 I was so excited to go out and try new restaurants and coffee shops. I thought it would be fun to pick a new place to eat, and write a little review, from my perspective, on the quality of food I ordered, the service, and cleanliness of the restaurant. After many visits to this particular restaurant I am going to highly recommend this place to eat:

Norma's Burgers is located in Olympia, WA. They have two locations just a few miles apart from each other, both located off Martin Way. One of their locations is right off the I-5 in Nisqually. My family has eaten there numerous times in the past few months. Everytime we walk in we are seated immediately. The place is clean, the waitstaff is always ready to serve you and friendly, and the menus look new. I always find it disgusting when you go out to eat and are handed a sticky, food-smeared-on-plastic menu (really, who wouldn't find that disgusting!). Norma's Burgers menu is simple- salads, seafood, hamburgers, sandwiches, and shakes.

When we order our food it has always come out in a timely manner and is served to us hot! The food is always so fresh and satisfying. My favorite is the cheeseburger combo (with french fries and soda). I have had the chicken fingers, and also the double cheeseburger. I have never been disapointed with anything I have ordered. You can taste how fresh the meat is, soft the hamburger bun is, and crisp the raw vegetables are on the burger. My boyfriend often orders the General Patton burger (a juicy patty topped with double cheese, bacon, jalepenos, pineapple and mustard). He is always satisfied. I asked him for his opinion and he said, "They seem to take pride in their food. If I want to go out and get a high-quality, old-fashioned hamburger, Norma's Burgers is the place that comes to mind". The prices are very reasonable for the quality, and amount of food you are served.

They serve breakfast and dinner. There are always customers inside, and the place seems to stay busy- always a positive sign of a good restaurant.

If you want to try a new place to eat in Olympia, I highly recommend you stop and try Norma's Burgers. I would love to hear what you think of the place too.

You can visit their website and take a look at the menu online: normasburger.com

Recipe: Chicken Milanese with Spring Greens

My kitchen helper pounding the chicken

Chicken ready to be cooked

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon salt, divided
dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs (I used Panko breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallot or small heavy skillet.

Combine breadcrumbs and cheese in a shallow dish.

Place flour in a shallow dish.

Place egg white in a shallow dish.

Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Dredge chicken in flour; dip in egg white.

Dredge in breadcrumb mixture.

Place chicken on a wire rack; let stand for 5 minutes.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 3 minutes.

Turn chicken over; cook 2 minutes or until browned and done.

Add 2 tablespoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk.

Add greens; toss gently.

Place 1 chicken breast half and 1 cup salad on each of 2 plates.

Serve with lemon wedges.

Cooking Light, May 2010

Random Picks: The Love for Cooking and Baking!

I love to cook! It's that simple. Having someone to cook for makes it even more enjoyable. I like to plan my meals out a week in advance- plan my menu on the weekends and go grocery shopping. When Monday comes, after a long day at work, I have all the ingredients already in the kitchen and can get dinner on the table in a short time.

Lately, I have been thinking about how I got so interested in cooking. I know I was young. I had a grandma that was an excellent baker and when she came to visit we would have a "baking day". During the holiday's, my mom would bake up a batch of sugar cookies for us to decorate and put a plate together for our friends and neighbors. At about the age of 10, one of my chores was to make dinner once a week. I remember often making my family tostadas. When a kid learns to cook you have to start somewhere, and that is where I began.

Growing up, my mom always cooked a solid, healthy meal and we would all sit down and eat together. The simply variety of food she prepared got me interested in how to cook. Soon I began getting cookbooks and looking at food magazines. By the time I moved out of the house I had boxes and boxes of cookbooks, almost too much kitchenware, and a huge passion for cooking.

I'm not much of a sweet eater, but baking is one of my most favorite things. I find it satisfying to mix a whole lot of ingredients in my KitchenAid mixer and watch it all blend together into a sweet-smelling, gooey mix. I remember as a little girl, the best thing when my mom baked was she let us lick the spatulas, mixer paddle, and swip the bowl of batter with our fingers after she was done.

Today, I have even a bigger love for food. With many years of experience behind me, I find myself so excited to get in the kitchen and cook. I am happiest when I am in the kitchen!

Bon Appetit!

Recipe: Mocha-Chocolate Shortbread

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

2 teaspoons instant coffee granules

2/3 cup butter, softened

1/2 teaspoon vanilla extract

2 cups (12 ounces) semisweet chocolate morsels, divided

vanilla or coffee ice cream (optional)

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended.

Stir in 1 cup chocolate morsels.

Press dough into an ungreased 9-inch square pan; prick dough with a fork.

Bake at 325 degrees for 20 minutes or until lightly browned.

Sprinkle remaining 1 cup morsels over top, and spread to cover.

Cut shortbread into 25 (about 1 3/4 inch) squares; cut each square into 2 triangles.

Let cool 30 minutes in pan before removing.

Serve with ice cream, if desired

Southern Living, July 2004

Recipe: Roast Chicken with Balsamic Bell Peppers

3/4 teaspoon salt, divided

3/4 teaspoon fennel seeds, crushed

1/2 teaspoon black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 (6 ounce) skinless, boneless chicken breasts

2 tablespoons olive oil, divided

cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 teaspoons chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat.

Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.

Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

Add 1 1/2 teaspoons oil to pan.

Add chicken; cook 3 minutes or until browned.

Turn chicken over; cook 1 minute.

Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray.

Bake at 450 degrees for 10 minutes or until done.

Heat remaining olive oil over medium-high heat.

Add bell peppers, shallots, and rosemary; saute 3 minutes.

Stir in broth, scraping pan to loosen browned bits.

Reduce heat; simmer 5 minutes.

Increase heat to medium-high.

Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 mintues, stirring frequently.

Serve bell pepper mixture over chicken.

Makes 4 servings

Cooking Light, January 2010

Recipe: Blackberry Supremes

1 (15 ounce) package refrigerated piecrusts

1/3 cup water

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons butter

1 pint fresh blackberries

1 (3 ounces) package cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface.

Cut piecrusts with a 2 1/2 inch star-shaped cutter, and fit into lightly greased minature muffin pans.

Bake at 350 degrees for 7 minutes or until golden.

Remove from pans, and cool on wire racks.

Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heatl

Boil, constantly, 1 minute; remove from heat.

Stir together cream cheese and next 3 ingredients.

Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture.

Sprinkle with additional powdered sugar, if desired.

Makes 20 tarts.

Southern Living July 1999

Recipe: Korean BBQ Beef (Pul-Kogi)

1 pound beef top sirloin, thinly sliced

6 cloves garlic, minced

1/2 pear, peeled, cored, and minced

2 green onions, thinly sliced

4 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds

1 teaspoon minced fresh ginger

freshly ground black pepper to taste (optional)

In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice vinegar, sesame seeds, fresh ginger, and ground black pepper.

Seal, and refrigerate for 2 to 3 hours.

Preheat grill pan over high heat.

Brush oil over grill pan, and add beef.

Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Makes 4 servings

Allrecipes.com

Recipe: Cranberry-Orange Scones

1 3/4 cup all-purpose flour

1/2 cup dried cranberries

2 teaspoons baking powder

2 tablespoons packed brown sugar, divided

2 teaspoons grated orange peel

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, chilled, cut up

2/3 cup plus 2 tablespoons buttermilk, divided

Heat oven to 400 degrees.

Combine flour, cranberries, baking powder, 1 tablespoon of the brown sugar, orange peel, cinnamon and salt in large bowl.

With pastry blender or 2 knives, cut in butter until mixture resembles pea-size pieces.

Slowly stir in 2/3 cup of the buttermilk just until soft dough forms and pulls away from sides of bowl.

On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick.

Cut into 8 wedges; place on parchment paper-lined baking sheet.

Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

Bake 12 to 15 minutes or until golden brown.

Cool on wire rack.

Serve warm or at room temperature.

Makes 8 scones.

Cookingclub.com January 2010

Recipe: Barbequed Beef Ribs

4-6 short ribs, browned
1 medium onion, chopped
1/4 cup vinegar
2 tablespoons sugar
3 tablespoon Worcestershire sauce
1/2 cup celery
1 cup catsup or small can tomato sauce
1/2 cup water

Brown meat.
Mix all ingredients together.
Pour over meat.
Bake at 350 degrees for 2 hours.

If using a crockpot, brown meat, pour all ingredients over meat.
On low setting, cook for 8 hours.

Makes 6 servings

A family favorite!

Random Picks: Cake Making Disasters

I just received this link to this cake making disaster blog...
Check it out at www.cakewrecks.blogspot.com

Recipe: South-of-the-Border Chicken & Pasta Skillet

2 cups medium-shaped pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 jar (16 ounce) Taco Bell Home Originals Thick N Chunky Salsa
1 package (10 ounce) frozen corn
4 ounce (1/2 of 8 ounce package cream cheese, cubed
1/4 teaspoon chili powder
1 cup mexican style finely shredded four cheese, divided

Cook pasta as directed on package.

Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 minutes or until done.

Add next 4 ingredients; mix well.

Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring constantly.

Drain pasta; add to chicken mixture with 1/2 cup shredded cheese.

Simmer 3 minutes or until cheese is melted, stirring occasionally.

Top with remaining shredded cheese; cover.

Remove from heat.

Let stand until cheese is melted.

Makes 4 servings.

Kraft Foods- Food & Family magazine Spring 2010

Recipe: Caramel-Peanut Butter Bars

1 (18.25) box yellow cake mix

1 cup regular oats

2/3 cup creamy peanut butter

1 large egg, slightly beaten

2 to 3 tablespoons whole milk

1 (8 ounce) package cream cheese, softened

1 (12.25) jar caramel ice cream topping

1 cup semisweet chocolate morsels

Preheat oven to 350 degrees.

Lightly grease a 13x9 inch baking pan.

In a large bowl, combine cake mix and oats.

Using a pastry blender or 2 forks, cut in peanut butter until mixture is crumbly.

In a small bowl, combine egg and milk.

Add to peanut butter mixture; stir just until combined.

Reserve 1 1/2 cups peanut butter mixture.

Press remaining peanut butter mixture into prepared pan.

In a medium bowl, beat cream cheese at medium speed with an electric mixer until fluffy.

Add caramel topping; beat just until combined.

Carefully spread over peanut butter layer in pan.

Break small pieces; sprinkle over cream cheese layer.

Sprinkle with chocolate morsels.

Bake for 30 minutes, or until nearly set in center.

Cool completely in pan on a wire rack (about 1 hour).

Cut into 8 large bars, and wrap in parchment paper and twine.

Sandra Lee Semi-Homemade magazine March/April 2010

Recipe: Bacon Omelet Roll with Salsa

8 eggs

1 cup milk

1/2 cup flour

1 red pepper, finely chopped

8 slices bacon, cooked, crumbled

3 green onions, chopped

1 teaspoon dried oregano leaves, crushed

1 cup sharp cheddar cheese

1 cup salsa

Heat oven to 350 degrees.

Line a 15x10x1 inch pan with parchment paper, with ends extending over shortest side of pan.

Spray with cooking spray.

Beat eggs, milk, and flour in large bowl with whisk until well blended.

Stir in next 4 ingredients; pour into prepared pan.

Bake 14 to 16 minutes or until edges are almost set.

Top with cheese; bake 2 minutes or until melted.

Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled.

Place on platter; cut into slices.

Serve with salsa.

Makes 8 servings.

Kraft Foods- Food & Family Magazine Spring 2010

Recipe: Beef Tenderloin Medallions with Potato "Risotto"

1 tablespoon butter

1 cup finely chopped onion

1 pound Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices, then 1/8 inch cubes

1/8 teaspoon cayenne pepper

Coarse kosher salt

1 1/2 cups (or more) low-sodium chicken broth

1/2 cup heavy whipping cream

1/4 cup finely grated Parmesan cheese

1/4 cup finely chopped fresh chives

6- 6 ounce beef tenderloin steaks (each 3/4 to 1 inch thick)

1 1/2 tablespoons chopped fresh thyme

1 tablespoon (or more) olive oil

Melt butter in heavy large saucepan over medium heat.

Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.

Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.

Add 1 1/2 cups chicken broth; bring to boil.

Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfulls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.

Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.

Stir in cheese and chives.

The potato risotto can be made 2 hours ahead.

Let stand at room temperature.

Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme.

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.

Divide potato risotto among plates.

Place steaks on plates and serve.

Makes 6 servings

Bon Appetit magazine February 2010

Random Picks: Product Tester- On-The-Go Portable Knife

Sometime ago I signed up to join a club, Cooking Club of America (http://www.cookingclub.com/). In the process to become a member, there was a place about becoming a product tester on new items. How it works is the Club would send certain products to members that needed to be tested and reviewed. You test it, and fill out a product test card and send the review card back within a certain amount of time. The product is yours to keep for free- really it is!

The product I received to test is called On-The-Go Portable Knife. It is an 8 inch stainless steel knife that has its own protective case. All in all I really liked the knife. It is lightweight, and comfortable to use. I know it is supposed to be compact and portable but I thought the handle was just a tiny bit short. The protective case is nice and definately protects the blade but seems a little cheap and could be easier to take the knife out. When using the knife to cut it was awesome to use- sharp (like a knife should be) but sliced through the food so easily!

I find it exciting to test new products, of course kitchenware! Wonder what they will send me next to test!?

Recipe: Chicken Marinara

7 tablespoons olive oil

4 garlic cloves, chopped

3 shallots, peeled, chopped

1 28 ounce can crushed tomatoes with added puree

2 tablespoons dried oregano

1/4 teaspoon dried crushed red pepper

3/4 cup panko (Japanese breadcrumbs)

3/4 cup grated Parmesan cheese

1 cup all purpose flour

2 large eggs, beaten to blend

6 skinless boneless chicken breasts halves

3/4 cup grated mozzarella cheese

Heat 4 tablespoons olive oil in heavy large saucepan over medium heat.

Add garlic and shallots and saute until tender, about 4 minutes.

Add tomatoes, oregano, and crushed red pepper.

Simmer until sauce thickens, about 10 minutes.

Mix in basil and season to taste with salt and pepper.

Blend breadcrumbs and Parmesan cheese in small bowl.

Place flour and eggs in separate shallow bowls.

Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.

Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat.

Add chicken and saute until golden brown, about 4 minutes per side.

Spoon 1/4 cup sauce over each chicken breast.

Sprinkle with mozzarella cheese.

Reduce heat to medium.

Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes.

Rewarm remaining sauce; serve alongside chicken.

Makes 6 servings.

Bon Appetit magazine December 2003

Recipe: Honey Ginger Chicken Stirfry

2 boneless skinless chicken breasts, cut into 1 inch pieces

1/4 teaspoon salt

1/4 teaspoon black pepper

1 yellow bell pepper, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1/4 cup hoisin sauce

1/4 cup honey

1/2 teaspoon minced fresh ginger

1 clove garlic, crushed

Sprinkle chicken with salt and pepper.

In a stirfry pan, cook chicken till no longer pink.

Add peppers and cook stirring for 1 minute.

Add hoisin sauce, honey, ginger, and garlic.

Stir until sauce is well blended and chicken is lightly coated.

Serve with rice.

Makes 4 servings.

My own recipe February 2010

Recipe: Barbeque Ranch Sandwiches

1 10 ounce package 12 inch Italian bread shell (thin crust Boboli)

Nonstick cooking spray

1 1/2 (6 ounce) cups shredded Colby-Jack cheese

1 cup cooked shredded chicken

2 tablespoons barbecue sauce

6 slices packaged ready to serve cooked bacon

1 1/2 cups shredded lettuce

2 tablespoons finely chopped sweet onion

1 tablespoon ranch salad dressing

1 medium tomato, sliced

Preheat oven to 450 degrees.

Place bread shell on baking sheet, bottom side up; spray with nonstick cooking spray.

Using a pizza cutter, cut bread shell in half.

Sprinkle cheese over both halves of bread.

In a small bowl, stir together chicken and barbecue sauce.

Top one bread shell half with chicken mixture and bacon slices.

Bake for 7 to 9 minutes or until cheese is melted and bacon is crisp.

Cool on baking sheet for 2 minutes.

Meanwhile, in a medium bowl, stir together lettuce, onion, and ranch salad dressing.

Spoon lettuce mixture on top of chicken and bacon topped bread shell half; top with tomato slices.

Invert remaining bread shell half over toppings.

To serve, cut into quarters to make four wedges.

Makes 4 sandwiches.

Mixing Bowl magazine 2010

Recipe: Mexican Skillet Lasagna

8 ounces regular lasagna noodles broken into 1 1/2 inch pieces

1 pound ground beef (85% lean)

1 cup chopped onion

1 3/4 cups marinara sauce

1 (1 ounce) package taco seasoning mix

1/4 cup sour cream

1/4 cup shredded Mexican 4 cheese blend or shredded queso fresco

1/4 cup cilantro leaves

Cook pasta according to package directions in unsalted water, drain.

Meanwhile, cook beef and onion in large skillet over medium-high to medium heat for 10 minutes or until beef is browned and no longer pink and onion is tender; drain.

Stir in marinara sauce and taco seaoning.

Simmer until heated through.

Stir in pasta.

Serve topped with sour cream, cheese, and cilantro.

4 servings

Cooking Club magazine January 2010

Recipe: Slow Cooker Roast Beef with Red Wine

2 1/2 to 3 pounds beef chuck roast, cut into 2 inch pieces

1 1/2 cups Burgundy red cooking wine

2 (10.5) cans beef consomme

1 small white onion, chopped

10 slices bacon, chopped

1/2 cup all-purpose flour

3/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon dried thyme

Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.

Drain beef, reserve marinade.

Pat beef dry.

Heat slow cooker to high.

Add consomme, and onions.

Cook bacon in large skillet over medium heat 3 to 5 minutes or until browned.

Drain on paper towles, reserving drippings in skillet.

Add bacon to slow cooker.

Combine flour, pepper, onion powder, and garlic powder in large bag.

Add beef; shake to coat.

Remove beef; reserve flour mixture.

Cook beef in bacon drippings in batches over medium-high heat 3 to 5 minutes until browned on all sides.

Place in slow cooker.

Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute.

Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet.

Pour into slow cooker.

Add remaining marinade and thyme to slow cooker.

Cook over low heat 7 to 9 hours or until beef is tender.

Remove beef and vegetables.

Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened.

Pour over beef and vegetables.

Makes 6 (1 1/3 cups) servings.

Cooking Club magazine February/March 2010

Recipe: Creamed Chicken and Biscuits

2 cups chopped cooked chicken

1/2 cup milk

1/2 teaspoon poultry seasoning

1/4 teaspoon pepper

1 (10 3/4 ounces) can cream of chicken soup, undiluted

1 (10 ounces) package frozen mixed vegetables

1 (5.5-6 ounces) can refrigerated buttermilk biscuits

Combine first six ingredients in a saucepan.

Cook over medium heat 10-15 minutes or until throughly heated, stirring often.

Meanwhile, bake biscuits according to package directions.

Split hot biscuits in half; spoon chicken mixture over biscuit halves.

Makes 4 servings.

Southern Living October 2003

Recipe: Cheesy Stuffed Shells

1 container (16 ounce) ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 teaspoon italian seasoning

20 jumbo shells, cooked, drained

1 jar (26 ounce) spaghetti sauce

Preheat oven to 400 degrees.

Mix ricotta cheese, mozzarella cheese, parmesan cheese and seasoning until well blended.

Spoon evenly into shells.

Spoon spaghetti sauce on bottom of a 13x9 inch baking dish until evenly covered.

Place shells stuffed sides up, in baking dish; top with remaining sauce mixture.

Cover with foil.

Bake 25 minutes or until heated through.

Recipe from kraftfoods.com, modified by Susan S.

Recipe: Easy Baked Manicotti

2 cups spaghetti sauce, divided

1 egg, lightly beaten

1 3/4 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup basil pesto sauce

12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350 degrees.

Spread 3/4 cup of the spaghetti sauce on bottom of 13x9 inch baking dish.

Mix egg, cheeses, and pesto sauce until well blended.

Spoon cheese mixture into large resealable bag, cut off small hole on the corner and fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell.

Place over sauce in baking pan.

Pour remaining 1 1/4 cups spaghetti sauce over manicotti.

Cover with foil.

Bake 40 minutes or until heated through.

Add a little mozzarella cheese on top just before done baking, long enough to melt, 10-12 minutes.

Makes 6 servings (2 each)

Kraftfoods.com

Recipe: Maple-Nut Granola

3 1/2 cups old-fashioned rolled oats

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 teaspoon coarse salt

5 teaspoons vegetable oil

5 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees.

In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, syrup, vanilla.

Spread oat mixture on a rimmed baking sheet.

Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through.

Let cool completely.

To store, cover and keep at room temperature up to 2 weeks.

Makes 4 cups

Martha Stewart Everyday Food magazine Jan 2010

Recipe: Rosemary Pork Tenderloin

1 tablespoon olive oil

1 (1 pound) pork tenderloin, trimmed and cut crosswise into 12 (1 inch) slices

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup white cooking wine

1 tablespoon chopped fresh or 1 teaspoon dried rosemary

2 tablespoons water

1 teaspoon cornstarch

1/2 cup cranberry chutney

Heat the oil in a large nonstick skillet over medium-high heat.

Sprinkle pork with salt and pepper.

Add pork to pan; saute for 5 minutes, turning once.

Add wine and rosemary to pan; bring to a boil.

Cover, reduce heat, and simmer for 6 minutes.

Combine water and cornstarch in a small bowl.

Remove pork from pan, keep warm.

Add cornstarch mixture to pan; bring to a boil.

Cook 1 minute or until thick, stirring constantly.

Serve the pork with sauce and chutney.

Makes 4 servings

Cooking Light, December 2001

Recipe: Asian Chicken Salad

2 tablespoons butter

2 tablespoons sliced almonds

1 (5 ounce) package japanese curly noodles (chucka soba), crumbled

2 tablespoons low-sodium soy sauce

1 1/2 tablespoon dark sesame oil

1 tablespoon honey

1 teaspoon dry mustard

1 teaspoon crystalized ginger, crumbled

1/2 teaspoon chile paste with garlic

1 cup thinly sliced napa cabbage

1 cup thinly sliced red cabbage

1 head romaine lettuce, sliced

2 cups coarsely chopped skinless, boneless rotisserie chicken breast

1 cup jarred mandarin orange slices, drained

Melt butter in a large nonstick skillet over medium-high heat.

Add almonds; saute 1 minute.

Add noodles; saute 3 minutes or until almonds and noodles are toasted.

Set aside.

Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk.

Add cabbages, lettuce, and chicken; toss gently to coat.

Top with oranges and almond mixture.

Makes 4 servings

Cooking Light, December 2009 with some modifications

Recipe: Rich and Creamy Chocolate Pudding

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1 teaspoon instant espresso coffee powder or instant coffee crystals

2 cups milk

1 egg, lightly beaten

1 tablespoon butter

1 teaspoon vanilla

1 banana, sliced (optional)

1 tablespoon chopped crystalized ginger (optional)

In a medium saucepan combine sugars, cocoa powder, cornstarch, and espresso powder.

Gradually stir in milk.

Cook and stir over medium heat until thickened and bubbly; reduce heat.

Cook and stir for 2 minutes more.

Remove from heat.

Gradually whisk about 1/2 cup of the hot milk mixture into egg to a medium bowl.

Add egg mixture to milk mixture in saucepan, stirring constantly.

Return saucepan to heat.

Reduce heat to medium-low; cook and stir for 2 minutes more.

Remove from heat.

Stir in butter and vanilla.

Place saucepan in a very large bowl half-filled with ice water.

Stir pudding constantly for 2 minutes to cool quickly.

Transfer to a medium bowl.

Cover surface of pudding with plastic wrap.

Refrigerate 2 to 24 hours.

To serve, top with sliced banana and/or crystalized ginger.

Makes 4 servings.

Better Homes and Garden Magazine, September 2009

Recipe: Mongolian Beef

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons red cooking wine

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic

1/4 teaspoon salt

2 tablespoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound flank steak, thinly sliced across the grain

4 medium green onions, cut into 2 inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat.

Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned.

Add green onion pieces; saute 30 seconds.

Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Serve with rice noodles or rice.

Makes 4 servings.

Cooking Light, December 2009 with some modifications I made.

Random Picks: New Recipe Box- Sweet Treats

I have been wanting to do this little project for a long time and lately got a little creative time. I made a new recipe box only for my "Sweet Treats". I did a little reorganizing with my recipe cards and categorized my new box with dessert tabs: Bars, Cakes, Cookies, Cupcakes, Frostings, Frozen, Fruit, Holiday, Ice Cream, Pies, Puddings, and Sauces. I had originally had all these recipes under one tab called "Desserts". My recipe box was getting too full and having separate and more specific dessert categories makes it much easier to find a recipe.