tag:blogger.com,1999:blog-70748750756727535052024-03-05T01:36:21.764-08:00What's Cooking Good LookingTarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.comBlogger712125tag:blogger.com,1999:blog-7074875075672753505.post-24485185907252175352014-06-13T06:57:00.000-07:002014-06-13T07:03:08.966-07:00Breaded ranch chickenThis chicken is very easy to make and it is super delicious !<br />
<br />
Ingredients<br />
1/2 cup Panko bread crumbs<br />
1/4 cup grated parmesan cheese<br />
2 tsp garlic powder<br />
1 envelope Hidden Valley® Original Ranch® Seasoning Mix<br />
5 tbsp butter, divided<br />
6 boneless chicken breasts<br />
Instructions<br />
Melt 1 tbsp butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.<br />
Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast.<br />
Melt remaining 4 tbsp butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked thoroughly when the center is no longer pink.<br />
<br />
<a href="http://www.lovepomegranatehouse.com/wp-content/uploads/2013/03/DSCN7497-JPG-175x175.jpg" imageanchor="1" ><img border="0" src="http://www.lovepomegranatehouse.com/wp-content/uploads/2013/03/DSCN7497-JPG-175x175.jpg" /></a><br />
<br />
Picture and recipe courtesy of <a href="http://www.lovepomegranatehouse.com/">lovepomegranatehouse</a>Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-55300764109082025182014-06-13T06:52:00.001-07:002014-06-13T06:52:35.915-07:00Cheesy bbq beef bakeTihs is one of my new go to recipes for a quick and easy meal. Plus it is super budget friendly to make and very filling.<br />
<br />
Ingredients<br />
<br />
1 can flaky biscuits (8 per pack)<br />
1 1/2 pounds ground beef<br />
1 cup kc masterpiece (or other sweet) BBQ sauce<br />
1/4 cup yellow mustard<br />
1 1/2 cup shredded sharp cheddar cheese<br />
Instructions<br />
<br />
In a very well greased casserole dish, lay out biscuits.<br />
In a large pan, brown ground beef.<br />
While beef cooks, smoosh biscuits to make a layer across the bottom of the pan.<br />
Bake until very slightly browned, about 5 minutes, and set aside until beef is ready.<br />
When ground beef is cooked, drain fat well.<br />
Add BBQ sauce and mustard, stir well and taste- add more of either to taste.<br />
Pour beef mixture into biscuit base.<br />
Sprinkle shredded cheese on top.<br />
Bake at 350 for 10-15 minutes, until cheese is melted.<br />
Enjoy !<br />
<br />
Recipe source : PinterestTarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-17782477019638707002013-08-19T20:24:00.002-07:002013-08-19T20:24:49.197-07:00Slow cooker bbq spare ribsI made these tonight for dinner and they were so amazing. It was one of the freezer/slow cooker meals i prepared a few weeks ago.They got eaten up so quick i wasnt even able to get a pic of them.<br />
<br />
2 lbs country style pork ribs<br />
1 1/2 c ketchup<br />
1 1/2 tbls season all salt<br />
1/2 c brown sugar<br />
1/2 tsp liquid smoke<br />
1/2 c white vinegar<br />
<br />
In a bowl combine all the ingredients except the ribs.Place ribs in a gallon size freezer bag and pour the sauce over the ribs.Make sure bag is sealed and write cooking directions on the freezer bag with a sharpee marker. Thaw in fridge for 24 hour and dump everything in crockpot and cook on low 7 hours.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-37046876044618509542013-08-13T08:47:00.001-07:002013-08-13T08:47:58.126-07:00Freezer meals part one<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrYiw8Cb6_YjyAw96bOaxkv10enB41N52DMMhEBBC3pWuGqN71uqfiIpdzqwHRtzb3uptcqxxmQ5bFQsamU5S70hESCDxFfrBYfOz6SRvicznjXoXFC-NRXZnjgy2sp3aCnZhgXK5S4w/s1600/freezer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrYiw8Cb6_YjyAw96bOaxkv10enB41N52DMMhEBBC3pWuGqN71uqfiIpdzqwHRtzb3uptcqxxmQ5bFQsamU5S70hESCDxFfrBYfOz6SRvicznjXoXFC-NRXZnjgy2sp3aCnZhgXK5S4w/s320/freezer.jpg" /></a></div><br />
Here are some of the freezer meals i have been making these past few days.I found these recipes on pinterest but i adapted all of them to make them suit what my family likes.<br />
<br />
The first recipe i am sharing is for baked ziti. I added different things than the original recipe called for but i think it tastes good my way.<br />
<br />
BAKED ZITI<br />
1 box ziti noodles ( i used rigatoni because i didnt find ziti)<br />
1 sm jar of alfredo sauce<br />
1 sm container ricotta cheese<br />
1 egg<br />
2 15 oz can tomato sauce<br />
1 pound shredded mozzerella cheese<br />
<br />
In a large pot of water cook your noodles as directed on box. In a mixing bowl add your jar of alfredo,egg,tomato sauce and ricotta cheese. Mix well and set aside. Drain and rinse noodles and add them to the tomato sauce mixture. I used 2 of the 8x8 disposable foil pans and got 2 meals from this recipe. We only have 3 ppl in our family so if you have more to feed i would double the recipe and make it using 2 9x13 pans. <br />
<br />
Once you put the noodles in your baking pans that you are using top each pan with the mozzerella cheese. I put 2 pieces of heavy duty foil over each pan and than i write the cooking directions on each pan.<br />
<br />
* Thaw and top with fool bake at 400 for 1 hour or until cheese is bubbly.<br />
<br />
CREAM CHEESE CHICKEN ENCHILADAS<br />
<br />
1 cooked rotisserie chicken - Shredded<br />
1 cube softened cream cheese<br />
3 cups shredded cheddar cheese<br />
2 cans red enchilada sauce<br />
10 medium flour tortillas<br />
* And what ever you want to garnish them with when you eat them.Sour cream,lettuce, olives etc<br />
<br />
Place the shredded chicken in a lg bowl. Add the cream cheese and 1 can of enchilada sauce. Mix well ( this is the filling for your enchiladas.( I sometimes add a can of black beans rinsed and drained to the mixture as well)<br />
<br />
Warm your tortillas in microwave for about 40 seconds so they dont break when you are rolling them. Place a generous scoop of filling in each tortilla . Roll up and place in your desired pan. I again use the disposable tin pans from the dollar store.Put a little bit of enchilada sauce in bottom of your pans. I put 5 enchiladas in each pan so we have enough for 2 meals. I than serve these with rice and beans for complete meal. Once you are done with the enchiladas pour some red sauce over them and top with cheese. Cover pans with heavy duty tin foil. And with sharpee marker write cooking directions.<br />
<br />
* Unthaw and bake at 350 for 30 mins <br />
<br />
TERIYAKI CHICKEN<br />
<br />
4 boneless chicken breasts<br />
1 sm bag baby carrots <br />
2 lg cans pineapple chunks undrained<br />
1 sm onion chunked - i do not like onions so i leave this out. I add a green pepper instead<br />
1 cup teriyaki sauce<br />
<br />
Place all ingredients in 2 resealable gallon-sized freezer bag. Mix together in bag and zip closed.<br />
When ready to eat, remove from freezer and thaw in fridge overnight. Add 1/4 cup teriyaki sauce to the slow cooker and cook on low 6-7 hours. I like to serve min over rice. I write the cooking directions on the freezer bags.<br />
<br />
<br />
<br />
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Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-19487487369529645212013-08-11T10:54:00.000-07:002013-08-11T10:54:29.756-07:00Hearty beef stew I love a good stew and when i was browsing the <a href="http://www.sixsistersstuff.com/">six sisters blog</a> and found this recipe I could not wait to make it. The best thing is that this is a freezer meal. <br />
<br />
Ingredients:<br />
1 pound beef stew cubes<br />
4 carrots, sliced<br />
4 red potatoes, cut into large cubes<br />
1 package dry onion soup mix<br />
2 cans 98% fat-free cream of mushroom soup<br />
1 (8 oz) can tomato sauce<br />
1 (10 oz) package frozen green peas<br />
Directions:<br />
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-70581531178298999972013-08-04T09:49:00.001-07:002013-08-04T09:49:32.505-07:00Baked sweet and sour chickenWe love sweet and sour chicken at our house. I was in a freezer meal group awhile back and we were give this chicken and it was so tasty. The only thing i would do different is double the sweet and sour sauce recipe.<br />
<br />
3 whole Boneless, Skinless Chicken Breasts<br />
Salt And Pepper<br />
1 cup Cornstarch<br />
2 whole Eggs, Lightly Beaten<br />
1/4 cup Canola Oil<br />
FOR THE SAUCE:<br />
3/4 cup Sugar<br />
4 Tablespoons Ketchup<br />
1/2 cup Vinegar<br />
1 Tablespoon Soy Sauce<br />
1 teaspoon Garlic Salt<br />
<br />
Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.<br />
Mix sauce ingredients together and pour over chicken.<br />
Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-8541877266807801452013-08-04T09:44:00.002-07:002013-08-04T09:44:52.354-07:00Honey lime chickenHere is another great recipe that can also be used as a freezer meal. This recipe comes from <a href="http://happymoneysaver.com/">happy money saver</a> blog.<br />
<br />
Ingredients:<br />
4 Chicken Breasts, cut into strips<br />
1 1/2 tsp garlic salt<br />
1 Tbsp Oil<br />
1 20 oz can pineapple tidbits, keep the juice!<br />
1/4 cup honey<br />
3 Tbsp Lime juice<br />
2 Tbsp Soy Sauce<br />
2 tsp Corn starch<br />
<br />
Directions:<br />
Cut the chicken into strips or bite sized peices and sprinkle with garlic salt. Heat oil in a skillet over med-high and add chicken. Cook chicken until golden brown. Drain the pineapple, keeping the juices. Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes. Remove the chicken from the pan.<br />
Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice to the pan. Bring to a boil stirring constantly. Cook and stir until thick and clear, about one minute. Add chicken and pineapple tidbits last and heat through. Serve over hot rice and its cool to garnish with lime wedges or Chow Mein noodles.To freeze this recipe I will cook it all up as directed above. Then let it cool, and add it to a gallon size freezer bag. Label and freeze. Then all I have to do is warm it up when we have it for dinner with some fresh hot rice.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-23752155386554126902013-08-01T09:40:00.003-07:002013-08-01T09:40:48.885-07:00Cheesy potatoes and ham casseroleI came across this recipe over at <a href="http://onceamonthmom.com/">once a month mom</a> and I cannot wait to make it. It will be a great freezer meal . The ingredients are simple and fairly inexpensive . <br />
<br />
Ingredients:<br />
2 lb pkg of frozen Southern Style Hashbrowns<br />
1/4 c butter, melted<br />
1 c sour cream<br />
1 10 oz can cream of chicken soup<br />
2 c cheddar cheese, shredded<br />
1/2 c onion, chopped<br />
1 lb ham, cubed<br />
Directions:<br />
In a large bowl, combine all ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 1 hour.<br />
Freezing Directions:<br />
In a large bowl, combine all ingredients. Divide among indicated gallon freezer bags and freeze. TO SERVE: Thaw. Pour contents into a greased 9X13 baking dish. Bake 350 for 1 hour.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-6728948482572870402013-07-31T21:34:00.000-07:002013-07-31T21:34:11.454-07:002 meat spaghetti sauceSince fall is just around the corner i have been finding some new recipes for freezer meals. This one sounds perfect and it is easy to make. I found the recipe on this<a href="http://www.pluckys-secondthought.com/"> blog</a> <br />
<br />
2 lb Italian Sausage<br />
1 lb Ground Beef<br />
two 28oz can crushed tomatoes<br />
two 12 oz can tomato paste<br />
four 6oz can tomato sauce<br />
1 cup water<br />
4 tablespoons sugar<br />
1 tablespoon salt<br />
2 teaspoons dried basil<br />
2 teaspoons Italian seasoning<br />
2 teaspoons garlic powder<br />
2 teaspoons onion powder<br />
Directions:<br />
Brown sausage and beef in a large dutch oven on stove.<br />
Stir in remaining ingredients.<br />
Cover and simmer for about an hour.<br />
Allow to cool.<br />
Divide equally among 4 gallon size zip lock bags.<br />
Lay flat and freeze.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-3431441840083393142013-07-06T09:29:00.001-07:002013-07-06T09:29:07.935-07:00Cheese and broccoli chicken foil packsThis recipe is great for those nights that you just need to throw something in the oven really quick. The best part is you just cook them in foil so there is not a lot of dishes to do.<br />
<br />
1 package Stuffing mix; chicken flavor <br />
1 1/4 cups Water<br />
4 Boneless skinless chicken breast halves<br />
4 cups Broccoli Florets<br />
1 cups Shredded cheddar cheese<br />
4 slices Cooked bacon; crumbled <br />
4 tbsp Ranch dressing divided<br />
- Oven to 400<br />
<br />
Spray 4 large sheets of heavy-duty foil with oil.<br />
- Combine stuffing mix and water.<br />
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.<br />
- Top stuffing with a 6oz. chicken breast half.<br />
- Top chicken with 1 c. broccoli.<br />
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.<br />
- Drizzle with 1 T. ranch dressing<br />
- Bring up foil sides and fold to seal, leaving room for heat circulation inside<br />
- Place packets on a cookie sheet and bake 35-40 mins (depends on the size of your chicken breasts)<br />
- Remove packets and let stand 5 mins<br />
- Cut sits in foil for steam before opening<br />
<br />
Recipe courtesy of pinterest.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-60271458199206966482013-07-06T09:18:00.001-07:002013-07-06T09:18:18.504-07:00Crockpot chicken and gravyThis is a quick and easy way to cook chicken in the crockpot. I seen this over on pinterest and it got rave reviews from people who made it.<br />
<br />
2 lbs. boneless, skinless chicken breasts; 14 ½ oz can chicken broth; 2 packs chicken gravy mix. Put chicken in crockpot. Pour in broth, cover & cook on high 3–4 hours or until chicken easily pulls apart. Pour 2 cups of chicken broth from crockpot into saucepan. Discard remaining liquid. Add gravy packets to broth and whisk well. Simmer on low to thicken. Remove chicken from crockpot and shred into large pieces. Serve with the gravy over the chicken.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-37512517238387728682013-06-25T18:01:00.001-07:002013-06-25T18:01:22.343-07:00Chicken Tortilla CasseroleThis is super easy to make and a great meal. I adapted the recipe for my families liking. The original recipe was from Trisha Yearwood.<br />
<br />
4 boneless, skinless chicken breasts - or rotissire chicken<br />
Salt<br />
2 cans cream of chicken soup<br />
1 cup canned green chiles, chopped and drained<br />
1 medium onion, finely chopped<br />
1 clove garlic, minced<br />
1 cup sour cream<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
Cooking spray<br />
Twenty-four 6-inch corn tortillas<br />
3 cups shredded Cheddar<br />
Directions<br />
Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 2 1/3 cups of the broth <br />
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.<br />
<br />
In a large saucepan, combine 2 1/3 cups of the reserved broth, the cream of chicken soup, green chiles, onions, garlic, sour cream, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.<br />
<br />
Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.<br />
<br />
Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-3459474561783296242013-06-20T14:57:00.000-07:002013-06-20T14:57:09.328-07:00Oven baked tacosThis is a quick and easy dinner idea i found on pinterest. It has a bit of a twist than regular ol tacos do.<br />
<br />
<br />
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).<br />
<br />
Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!! Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-58098734935854259662013-05-26T12:22:00.000-07:002013-05-28T17:40:35.618-07:00doritos casseroleI am always looking for new casserole recipes to try. I came across this one on pinterest and cannot wait to make it. <br />
<br />
ingredients<br />
1 8oz. package of crescent rolls<br />
1 lb. ground meat, browned and strained<br />
1 14.5 oz. can of rotel tomatoes<br />
1 14.5 oz. can of tomato sauce<br />
1 package of taco seasoning<br />
1 8 oz. sour cream<br />
2 cups shredded cheese, mild cheddar or a taco/mexican blend<br />
3/4 bag of Doritos, crumbled<br />
<br />
To Prepare<br />
1. Unroll crescent rolls and line the bottom of a 9x13 baking dish and flatten out to form a crust. <br />
<br />
2. Combine meat, Rotel tomatoes, tomato sauce and taco seasoning in a mixing bowl. Spread on top of crust.<br />
<br />
3. Use spatula and spread on the sour cream.<br />
<br />
4.Layer on the cheese.<br />
<br />
5. add doritos<br />
<br />
6. bake at 350 for 30 mins<br />
<br />
recipe source <a href="http://twomaidsamilking.blogspot.com/">two maids a milking</a>Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-91541142132778559832013-03-25T09:53:00.000-07:002013-03-25T09:53:17.329-07:00Cheddar broccoli rice cupsThis is a great side dish and it is so simple to make.<br />
<br />
<br />
2 cups cooked rice <br />
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out<br />
3/4 cup shredded cheddar cheese, divided<br />
1/4 cup Hidden Valley Ranch Dressing <br />
2 eggs, lightly beaten<br />
1/2 teaspoon salt<br />
Pepper to taste<br />
<br />
Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.<br />
<br />
recipe source: attitudes in the kitchenTarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-12228813175976219552013-03-24T11:31:00.001-07:002013-03-24T11:31:45.365-07:00Sweet Hawaiian Crockpot ChickenThis is a simple and tasty budget friendly crockpot meal. <br />
<br />
<br />
Ingredients:<br />
1 cup pineapple juice or a can of pineapple chunks with the juice.<br />
<br />
1/2 cup packed brown sugar <br />
1/3 cup light soy sauce<br />
2 pounds chicken breast tenderloins. <br />
<br />
Directions:<br />
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com1tag:blogger.com,1999:blog-7074875075672753505.post-38264364381505193912013-03-24T08:54:00.000-07:002013-03-24T08:54:00.725-07:00Spaghetti casseroleThis is another quick and simple dinner to make. This recipe comes from pinterest.<br />
<br />
Filling:<br />
3 eggs, beaten<br />
1 cup sour cream<br />
1/2 cup Parmesan Cheese<br />
1 cup Mozzarella Cheese<br />
1 lb Spaghetti Noodles, cooked and cooled <br />
<br />
Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13X9 casserole dish.<br />
<br />
Sauce:<br />
1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained<br />
1 - 24oz can Spaghetti Sauce, your choice<br />
1 - 12oz can diced tomatoes, drained<br />
1/2 tsp basil<br />
1/4 tsp oregano<br />
1 sm green pepper diced<br />
salt, pepper and garlic powder, to taste<br />
<br />
Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.<br />
<br />
Top with an additional 1 1/2 cups Mozzarella Cheese<br />
and 1/2 cup Cheddar Cheese.<br />
<br />
Bake at 350 degrees for about 30 minutes<br />
or until golden brown and bubbly.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-14383217926292779192013-03-22T10:47:00.002-07:002013-03-22T10:47:50.835-07:00mexican tator tot casseroleI was browsing pintrest and came across this recipe. It is a quick and easy meal and it is cheap.<br />
<br />
<a href="https://sphotos-a.xx.fbcdn.net/hphotos-ash3/27141_434361529987806_1821257368_n.jpg" imageanchor="1" ><img border="0" src="https://sphotos-a.xx.fbcdn.net/hphotos-ash3/27141_434361529987806_1821257368_n.jpg" /></a><br />
Photo courtesy of Home,craft and garden<br />
<br />
1 lb ground beef or ground turkey<br />
1 garlic clove (minced)<br />
1 small can black olives (sliced)<br />
1 (1 ounce) package taco seasoning mix<br />
1 (16 ounce) bag frozen corn<br />
1 (12 ounce) can black beans (drained and rinsed)<br />
1 (16 ounce) bag shredded Mexican cheese blend<br />
1 (16 ounce) package frozen tater tots<br />
1 (10.5 ounce fluid ounce) can enchilada sauce<br />
Green onions or cilantro for garnish if desired<br />
<br />
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix,frozen corn, and black beans to the ground beef. Cook until heated through.<br />
In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.<br />
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.<br />
Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.Garnish with green onions or cilantro<br />
(Makes 6 Servings)Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-36436556567466770702013-03-22T10:35:00.001-07:002013-03-22T10:38:45.971-07:00Pudding popsI remember eating pudding pops as a kid. This would be good with the vanilla pudding as well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W0Mvggyw2MlO2pN6TQrZ7xlZECRLov5aMWwQemDzWWzNCsnwrifcZDniIMhz9f6-LWjzrtW9KKF4Hi5Jfq9hfywfgMGPTKufz3onUS5dWo3FOpelp3O8pgKQms8iMnt6v3We7R6Tx40/s1600/576456_428527657237860_1729527339_n.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W0Mvggyw2MlO2pN6TQrZ7xlZECRLov5aMWwQemDzWWzNCsnwrifcZDniIMhz9f6-LWjzrtW9KKF4Hi5Jfq9hfywfgMGPTKufz3onUS5dWo3FOpelp3O8pgKQms8iMnt6v3We7R6Tx40/s320/576456_428527657237860_1729527339_n.jpg" /></a><br />
Photo courtesy of Craft,Home and garden.<br />
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1 sm pkg instant pudding, 1 1/2c milk, 2c cool whip. Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz dixie cups and insert popsicle stick. Freeze.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-27934026142441034662013-02-28T19:27:00.001-08:002013-02-28T19:34:03.246-08:00Smores tart<br />
I was watching the food network the other day and Sandra Lee made this yummy looking smores tart. It looked so easy to make and very yummy.<br />
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Ingredients<br />
1/4 cup whole milk<br />
1 cup milk chocolate chips, plus 1 tablespoon for garnish<br />
One 6-ounce prepared graham cracker crust, chilled<br />
3 egg whites, at room temperature<br />
1/2 cup sugar<br />
1/2 teaspoon vanilla extract<br />
1 cup marshmallow cream<br />
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Directions<br />
In a small pan over medium heat, warm the milk until it just begins to bubble around the edges. Turn off the heat and add 1 cup chocolate chips. Let sit for a few minutes to melt the chocolate, and then whisk to combine. Pour into the pie crust and put into the freezer until set, about 20 minutes.<br />
Preheat the broiler to high.<br />
In a large, clean glass or metal bowl, add the egg whites. Using an electric hand mixer, whisk the egg whites to get them frothy. With the mixer running, slowly beat in the sugar. Continue until they begin to form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow cream. Spoon the mixture over the chocolate, making sure to cover all the way to the edges of the crust. Put on the middle rack of the oven and broil until the top is lightly browned, 2 to 3 minutes. Garnish with the remaining chocolate chips. Allow to cool for 10 minutes before slicing.<br />
- See more at: http://www.foodnetwork.com/recipes/sandra-lee/smores-tart-recipe/index.html#sthash.Vl3Rs2o7.dpuf<br />
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Read more at: http://www.foodnetwork.com/recipes/sandra-lee/smores-tart-recipe/index.html?oc=linkbackTarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-39321046770486089052013-02-28T19:12:00.001-08:002013-02-28T19:12:43.926-08:00It's been awhileIt has been awhile since i have posted . I have been really busy and havent had much time to update new recipes. But i promise that will change soon. I have lots of new tasty recipes to add.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-49215803769181027712012-11-10T22:30:00.000-08:002012-11-10T22:30:20.653-08:00Cheesy chicken spaghettiThis recipe comes from one of the goose berry patch cookbooks. I love casseroles that are quick and easy to make. This one is great to use up any left over chicken that you may have from roasting a chicken.<br />
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2 cups cubed cooked chicken<br />
2 cups shredded cheddar divided<br />
1 sm can cream of chicken soup<br />
salt and pepper to taste - I add some garlic powder to<br />
1 c milk<br />
7 oz pkg of broken spaghetti noodles cooked<br />
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optional - 1 T diced pimentos<br />
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In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well. Add cooked spaghetti to chicken mixture; toss to coat. Transfer to a greased 13”x9” baking pan; sprinkle with remaining cheese.Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until heated through.Makes 4 to 6 servings.Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-10288103354677380702012-11-09T09:47:00.000-08:002012-11-09T09:47:33.115-08:00Mothers macaroni and cheeseThis mac and cheese comes from the goose berry patch cookbook . It is great comfort food.<br />
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16 oz pkg elbow macaroni cooked<br />
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8 oz shredded sharp or cheddar cheese<br />
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8 oz shredded mozzarella cheese<br />
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1/2 c milk<br />
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salt and pepper to taste<br />
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1 sleeve of ritz crackers crushed<br />
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1/4 c melted butter<br />
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Mix all ingredients together except for ritz crackers and melted butter. Transfer into a greased 13x9 baking pan. Mix cracker crumbs and melted butter together and sprinkle over the top of mac and cheese. Bake covered at 350 for 15 mins and uncovered for another 15 minutes or until cheese is melted and topping is golden. Serves 8 to 10 pplTarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-40625875473579774562012-10-28T21:13:00.000-07:002012-10-28T21:13:01.801-07:00Chicken enchilada soup With the weather getting yucky out i like to make soups in my crockpot for dinner. I was browsing <a href="http://www.kaitlininthekitchen.blogspot.com/">Kaitlins</a> blog and found this soup recipe.<br />
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3-4 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat<br />
32 oz. Chicken Broth (4 Cups)<br />
19 oz. Can Enchilada Sauce<br />
15 oz. Can Black Beans, drained and rinsed<br />
15 oz. Can Corn, drained<br />
1 1/2 Teaspoons Salt<br />
1 Teaspoon Black Pepper<br />
1 1/2 Teaspoons Chili Powder<br />
1 Teaspoon Ground Cumin<br />
1 1/2 Teaspoons Garlic Powder<br />
1 Teaspoon Onion Powder<br />
1/2 Teaspoon Dried Oregano<br />
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Add everything except the chicken to the slow cooker, and mix it all together. Place the chicken in, putting it under the liquid. Cover and cook on low for 8 hours. Remove the chicken and shred it then add it back into the soup and stir it in. Serve and top with your desired garnishes.<br />
Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0tag:blogger.com,1999:blog-7074875075672753505.post-21678307928622593922012-10-14T17:57:00.001-07:002012-10-14T17:57:47.245-07:00cheesy ranch chicken pastaThis is a quick and tasty pasta dish for those busy nights. This recipe comes from <a href="http://life-as-a-lofthouse.blogspot.com">life as a lofthouse<br />
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8 ounces dried pasta (I used penne)<br />
1 Tablespoon butter<br />
2 boneless, skinless chicken breasts, cut into small pieces<br />
2 Tablespoons flour<br />
1 packet dry ranch dressing seasoning mix<br />
2 cups milk<br />
1 cup shredded cheddar cheese<br />
1/3 cup chopped, cooked bacon <br />
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Directions: Bring a large pot of water to a boil. Add dried pasta and cook according to package directions. Drain water.<br />
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Meanwhile, heat butter over medium-high heat, in a large skillet. Add the chicken pieces, and cook until no longer pink. About 10 minutes. <br />
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Once chicken is thoroughly cooked, sprinkle the flour and packet of ranch seasoning over the chicken. Stir. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken. Stir in cheddar cheese and bacon pieces. Stir until cheese melts. <br />
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Add the cooked pasta to mixture and stir to combine. Serve immediately! Tarahttp://www.blogger.com/profile/12100162166152533125noreply@blogger.com0