Tuesday, July 12, 2011
Monday, May 23, 2011
Chains
Hi girls, I am posting the June book as Chains by Laurie Halse Anderson. I really loved and learned from this book, and it's sequel, Forge. I look forward to the third book, Ashes. These books talk about the coming of our country to freedom and the involvement of blacks, both free and slaves. If you choose to read it I hope you enjoy it as much as I did.
Lindsay
*
Friday, April 8, 2011
April Pick
Roll of Thunder, Hear My Cry By Mildred D. Taylor
You may have already read this book. It is a Newberry award winner and has been around for a long time - even required reading at some elementary schools.
If you would rather, for my Library book club I am going to reread this (with my boys):
Little Women
by Louisa May Alcott
Monday, March 7, 2011
March book
For this month, I've chosen to read "The Musician's Daughter" by Susanne Dunlap. It was one of the 2011 Beehive Award nominations (so I hope it's a good one!).
Tuesday, January 4, 2011
January Read
Hi Friends, are you ready for our January pick? I have chosen I capture the Castle by Dodie Smith. I hope you all had a wonderful Christmas season! We'll talk soon!
Tuesday, December 7, 2010
Recipes
And I rarely cook because I get very tired of the leftovers, but when I do, these are my favorites.
Cammy's Creamy Chicken Noodle Soup
3 cups water
4 tsp chicken boulion
2 cups celery chopped
2 cups chopped carrots
¾ cup chopped onion (or 1 TBSP dried onion flakes)
2 cans cream of chicken soup
Thicken with ½ c butter and ½ cup flour (melt in a separate plan and then whisk in flour) Then whisk in 1 can evaporated milk. Slowly add this mixture to the other pot and it will thicken the soup.
Then add:
2 cups cooked chicken
Noodles (any kind you have)
Cook until vegetables are tender and noodles are tender. Sometimes it gets too thick so I add milk until it’s the right consistency.
Chicken Enchilada Casserole
2-3 boneless/skinless chicken breasts
1 can green enchilada sauce
1 can cream of chicken soup
8 oz. sour cream
1 bag tortilla chips
grated cheese
Serve with guacamole and salsa.
Cook chicken and shred. Mix together enchilada sauce, soup and sour cream.
In 9x13 pan, layer chips, chicken, soup mixture and cheese. Keep layering until you’ve used all the ingredients (about 2 layers of each).
Bake at 350° for 15-20 minutes or until soup mixture boils.
Note: This is a great way to use up the end of the bag of tortilla chips (all the crumbs!), or if your chips are a bit stale.
Pizza Rolls (And I know Lindsay has taken this and made it much more fun. Lindsay, will you post all the kinds you make?)
Ingredients:
1 Rhodes frozen bread dough (loaf kind, not the rolls)
1 package pepperoni
shredded mozzarella cheese
marinara sauce for dipping
Directions:
~Thaw out 1 of the frozen bread loaves (usually three come in a package).
~After thawed and risen, flatten loaf with your hands as long and wide as it will go (probably 2’ x 6”).
~Layer a single row of pepperoni down the middle, then shredded cheese on top of that down the middle.
~Roll up dough like a package, starting with tucking in the ends and pinching the middle seam so it stays closed.
~Place seam-side down on a lightly greased baking sheet.
~Poke the roll on the top with a fork and brush on olive oil, then sprinkle parmesan cheese, garlic, parsley, etc.
~Bake at 350 degrees until brown on top (I think around 10-15 minutes).
Easy Chicken Cordon Bleu
2 cups Stove top stuffing mix
4 small boneless skinless chicken breast halves
4 slices ham
1 can cream of chicken soup
1 TBS Dijon Mustard
1 cup shredded Swiss cheese
Preheat oven to 400. Prepare stuffing mix as directed on package. Place chicken in 13 x 9 baking dish. Cover with ham. Mix soup and mustard together; spoon over chicken/ham. Top with stuffing mix. Bake 25 minutes or until chicken is cooked through. Sprinkle with cheese, back for 5 more minutes or until cheese is melted.
Barbacups (we hated these growing up, but they aren't half bad.)
Brown 1 lb hamburger, drain off excess fat
Add: ½ cup barbecue sauce
2 Tbls brown sugar
1 Tbls dried minced onion
Take 1 can Pillsbury Biscuits, press into ungreased muffin tin, making sure dough is up to edge of each cup. Spoon meat mixture into each cup and sprinkle with ¾ cups grated cheddar cheese. Bake at 400 for 10-12 minutes.
And I just have to include a dessert as this is my new favorite!
Strawberry Cheesecake Trifle (We do raspberries instead)
Ingredients:
2 (8oz) packages cream cheese, softened
2 cups powdered sugar
1 (8oz) sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) cool whip thawed
1 angel food cake, torn into bite-sized pieces
4 Tablespoons sugar
2 bags frozen strawberries
*In a large bowl beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Fold the cool whip into the cream cheese mixture. Gently stir in cake pieces; set aside. Combine strawberries and sugar, stirring until sugar is dissolved. Layer in a large glass bowl, starting with 1/4 of strawberries, then adding 1/3 of the cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap, and chill several hours.
Cammy's Creamy Chicken Noodle Soup
3 cups water
4 tsp chicken boulion
2 cups celery chopped
2 cups chopped carrots
¾ cup chopped onion (or 1 TBSP dried onion flakes)
2 cans cream of chicken soup
Thicken with ½ c butter and ½ cup flour (melt in a separate plan and then whisk in flour) Then whisk in 1 can evaporated milk. Slowly add this mixture to the other pot and it will thicken the soup.
Then add:
2 cups cooked chicken
Noodles (any kind you have)
Cook until vegetables are tender and noodles are tender. Sometimes it gets too thick so I add milk until it’s the right consistency.
Chicken Enchilada Casserole
2-3 boneless/skinless chicken breasts
1 can green enchilada sauce
1 can cream of chicken soup
8 oz. sour cream
1 bag tortilla chips
grated cheese
Serve with guacamole and salsa.
Cook chicken and shred. Mix together enchilada sauce, soup and sour cream.
In 9x13 pan, layer chips, chicken, soup mixture and cheese. Keep layering until you’ve used all the ingredients (about 2 layers of each).
Bake at 350° for 15-20 minutes or until soup mixture boils.
Note: This is a great way to use up the end of the bag of tortilla chips (all the crumbs!), or if your chips are a bit stale.
Pizza Rolls (And I know Lindsay has taken this and made it much more fun. Lindsay, will you post all the kinds you make?)
Ingredients:
1 Rhodes frozen bread dough (loaf kind, not the rolls)
1 package pepperoni
shredded mozzarella cheese
marinara sauce for dipping
Directions:
~Thaw out 1 of the frozen bread loaves (usually three come in a package).
~After thawed and risen, flatten loaf with your hands as long and wide as it will go (probably 2’ x 6”).
~Layer a single row of pepperoni down the middle, then shredded cheese on top of that down the middle.
~Roll up dough like a package, starting with tucking in the ends and pinching the middle seam so it stays closed.
~Place seam-side down on a lightly greased baking sheet.
~Poke the roll on the top with a fork and brush on olive oil, then sprinkle parmesan cheese, garlic, parsley, etc.
~Bake at 350 degrees until brown on top (I think around 10-15 minutes).
Easy Chicken Cordon Bleu
2 cups Stove top stuffing mix
4 small boneless skinless chicken breast halves
4 slices ham
1 can cream of chicken soup
1 TBS Dijon Mustard
1 cup shredded Swiss cheese
Preheat oven to 400. Prepare stuffing mix as directed on package. Place chicken in 13 x 9 baking dish. Cover with ham. Mix soup and mustard together; spoon over chicken/ham. Top with stuffing mix. Bake 25 minutes or until chicken is cooked through. Sprinkle with cheese, back for 5 more minutes or until cheese is melted.
Barbacups (we hated these growing up, but they aren't half bad.)
Brown 1 lb hamburger, drain off excess fat
Add: ½ cup barbecue sauce
2 Tbls brown sugar
1 Tbls dried minced onion
Take 1 can Pillsbury Biscuits, press into ungreased muffin tin, making sure dough is up to edge of each cup. Spoon meat mixture into each cup and sprinkle with ¾ cups grated cheddar cheese. Bake at 400 for 10-12 minutes.
And I just have to include a dessert as this is my new favorite!
Strawberry Cheesecake Trifle (We do raspberries instead)
Ingredients:
2 (8oz) packages cream cheese, softened
2 cups powdered sugar
1 (8oz) sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) cool whip thawed
1 angel food cake, torn into bite-sized pieces
4 Tablespoons sugar
2 bags frozen strawberries
*In a large bowl beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Fold the cool whip into the cream cheese mixture. Gently stir in cake pieces; set aside. Combine strawberries and sugar, stirring until sugar is dissolved. Layer in a large glass bowl, starting with 1/4 of strawberries, then adding 1/3 of the cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap, and chill several hours.
Often Used Recipes at my House
I realize most of my favorite recipes came from someone else (thank you Lindsay and Amy) so I am not posting those (example Chicken Tortilla Soup, Huevos Rancheros) - they are not mine. Here are some of the other favorites:
Hearty Fall Soup
1 lb turkey sausage (I have used hamberger instead)
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
1 large red potato, diced
2 tsp Italian Seasoning
2 can chicken stock (I don't use cans, I use cubes)
1 can Italian style diced tomatoes (I used bottled tomatoes)
1 can white beans
Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer 10 mintes. Season with salt and pepper. Serve with grated Romano cheese and bread. This is Chad's favorite soup.
My children love...
White Chicken Chili
Marinate 6-8 chicken breast in dry Italian dressing mix (best day before). Add:
2 can garbanzo beans
2 cans white nothern beans
2 cans white corn
2 cans diced green chilies
2 white onions diced
1 Tbsp cumin
1 Tbsp diced garlic
1-2 Tbsp chicken broth
Cook all day on low or bring to boil and simmer 30 min. Top with Mozerella cheese. Obviously this recipe is very large. Half it for a large family size portion.
Margarita Chicken
This recipe is SO easy and tasty and even healthy.
4 boneless, skinless chicken breasts
2 Tbsp corn oil
2 Tbsp lime juice
1 tsp honey
1 c tortilla chips, finely crushed
1 can Mexican stewed tomatoes
2 Tbsp cilantro, chopped
1/2 c Monterey jack cheese
Brush chicken with oil, juice and honey mixture then rollin tortilla chip crumbs (My kids love it when I use green avacado chip crumbs because of the color). Bake at 350 for 20 - 25 minutes. While chicken is baking, puree tomatoes and cilantro into a sauce (of course, I use bottled tomatoes - is there anything else), Romove chicken from over and top with puree and sprinkle with cheese. Bake again for 5 to 10 mintutes. Serve with lime wedges (yeah right for me).
Porcupine Meatballs
Klarks all time favorite recipe besides crab which he only got on his birthday.
1 egg beater
1 can tomato soup
1/4 c rice
1/4 tsp onion salt
1/4 tsp pepper
1 lb hamberger
1 tsp Worcestershire sauce
1/2 tsp oregano
Mix the egg and 1/4 c tomato soup with rice, onion, pepper, and hamberger. Shape into meatballs and put into fry pan. Mix remaining soup with Worcestershire sauce, oregano and 1/2 c water. Pour over meatballs and bring to boil. Reduce heat and simmer for 20 mintes. Serve with potatoes or rice.
Russian Chicken
Easy and yummy but not cheap. I make this most often for the missionaries.
4 to 8 pieces of chicken breast
1 bottle Russian salad dressing (8 oz)
1 pkg dry onion soup mix
1 c apricot jam
Mix together dressing, soup mix and jam. Pour over chicken. Bake at 350 for 1 1/2 hr or in crockpot for 3 to 5 hrs. (I have never purchased or used dry onion soup mix - I am not sure why. It would probably be a lot better with it).
Last one...
Rice and Black Bean Pilaf
1 c brown rice, uncooked
2 1/4 low-sodium chicken broth
1 Tbsp olive oil
1 c onion, diced
2 cloves garlic, minced
2 tsp fresh oregano, chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 tsp cumin
1/2 tsp dried chili flakes
15.5 oz can black beans, drained and rinsed
2 tsp parsley leaves, finely chopped
Place rice and chicken broth in saucepan and bring to boil. Redice heat and cook rice, covered, until tender and all liquids absorbed, 30 -35 minutes. Remove from heat, uncover, and fluff with fork. Heat the oil in large saute pan over medium-high heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes. Combine onioin-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley. (Phew, you can tell I copied that recipe directly).
What are YOUR favorite recipes???
Hearty Fall Soup
1 lb turkey sausage (I have used hamberger instead)
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
1 large red potato, diced
2 tsp Italian Seasoning
2 can chicken stock (I don't use cans, I use cubes)
1 can Italian style diced tomatoes (I used bottled tomatoes)
1 can white beans
Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer 10 mintes. Season with salt and pepper. Serve with grated Romano cheese and bread. This is Chad's favorite soup.
My children love...
White Chicken Chili
Marinate 6-8 chicken breast in dry Italian dressing mix (best day before). Add:
2 can garbanzo beans
2 cans white nothern beans
2 cans white corn
2 cans diced green chilies
2 white onions diced
1 Tbsp cumin
1 Tbsp diced garlic
1-2 Tbsp chicken broth
Cook all day on low or bring to boil and simmer 30 min. Top with Mozerella cheese. Obviously this recipe is very large. Half it for a large family size portion.
Margarita Chicken
This recipe is SO easy and tasty and even healthy.
4 boneless, skinless chicken breasts
2 Tbsp corn oil
2 Tbsp lime juice
1 tsp honey
1 c tortilla chips, finely crushed
1 can Mexican stewed tomatoes
2 Tbsp cilantro, chopped
1/2 c Monterey jack cheese
Brush chicken with oil, juice and honey mixture then rollin tortilla chip crumbs (My kids love it when I use green avacado chip crumbs because of the color). Bake at 350 for 20 - 25 minutes. While chicken is baking, puree tomatoes and cilantro into a sauce (of course, I use bottled tomatoes - is there anything else), Romove chicken from over and top with puree and sprinkle with cheese. Bake again for 5 to 10 mintutes. Serve with lime wedges (yeah right for me).
Porcupine Meatballs
Klarks all time favorite recipe besides crab which he only got on his birthday.
1 egg beater
1 can tomato soup
1/4 c rice
1/4 tsp onion salt
1/4 tsp pepper
1 lb hamberger
1 tsp Worcestershire sauce
1/2 tsp oregano
Mix the egg and 1/4 c tomato soup with rice, onion, pepper, and hamberger. Shape into meatballs and put into fry pan. Mix remaining soup with Worcestershire sauce, oregano and 1/2 c water. Pour over meatballs and bring to boil. Reduce heat and simmer for 20 mintes. Serve with potatoes or rice.
Russian Chicken
Easy and yummy but not cheap. I make this most often for the missionaries.
4 to 8 pieces of chicken breast
1 bottle Russian salad dressing (8 oz)
1 pkg dry onion soup mix
1 c apricot jam
Mix together dressing, soup mix and jam. Pour over chicken. Bake at 350 for 1 1/2 hr or in crockpot for 3 to 5 hrs. (I have never purchased or used dry onion soup mix - I am not sure why. It would probably be a lot better with it).
Last one...
Rice and Black Bean Pilaf
1 c brown rice, uncooked
2 1/4 low-sodium chicken broth
1 Tbsp olive oil
1 c onion, diced
2 cloves garlic, minced
2 tsp fresh oregano, chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 tsp cumin
1/2 tsp dried chili flakes
15.5 oz can black beans, drained and rinsed
2 tsp parsley leaves, finely chopped
Place rice and chicken broth in saucepan and bring to boil. Redice heat and cook rice, covered, until tender and all liquids absorbed, 30 -35 minutes. Remove from heat, uncover, and fluff with fork. Heat the oil in large saute pan over medium-high heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes. Combine onioin-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley. (Phew, you can tell I copied that recipe directly).
What are YOUR favorite recipes???
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