Friday, October 16, 2009
Halloween means CHILI
Thursday, August 27, 2009
Dinner at Sea
The Squid Hot Dogs came from an article I saw on Family Fun. I wish I would have marked the link, but I saw it, loved it and had to try it.
Thursday, May 28, 2009
A Dinner for Kids
Saturday, May 23, 2009
Spinach Artichoke Bites
2 T butter
½ onion, chopped
1 clove garlic
1 can artichoke hearts, drained and chopped
1 small pkg frozen chopped spinach, thawed
1 8 oz cream cheese
½- ¾ pint sour cream
2 shakes WHITE Worcestershire Sauce
½ tsp white pepper
2 c parmesan cheese, shredded
Sauté onions in butter, add garlic when onions are almost clear. Once clear add artichoke hearts to sauté pan. Mix in spinach. Continue heating until warmed through out. Add cream cheese, stir in until melted. Add sour cream until desired consistency. Season with Worcestershire sauce and pepper. Stir in 1 c parmesan cheese.
While it is cooking on the stove, put wonton wraps in mini muffin tins. You'll have to be careful, because it is very easy to put a fingernail through the very thin wraps. Then fill the shells with a little less than a tablespoon of the dip. Sprinkle remaining parmesan cheese on each cup.
Bake at 350 for 8 minutes. Watch them so that they don't burn.
Friday, May 22, 2009
Amy's Cocoa Buttercream Frosting...
Thursday, May 21, 2009
Oreo Truffles from Kraft Foods
Wednesday, May 13, 2009
1 onion, chopped
1-2 cloves of garlic, minced
8 oz of sliced mushrooms (optional)
½ c of red wine
1- 2 T of brown sugar
1 tsp dried oregano (2 tsp fresh)
1 tsp Italian seasoning
2 tsp dried parsley (4 tsp fresh)
2 bay leaves
1 can of tomato sauce
1 can of chopped tomatoes
1 can of tomato paste (optional)
1 bottle of any flavor Spaghetti Sauce
1 can of olives (optional)
Sauté ground beef. Drain off access fat. In a separate pan, cook the onions, garlic and Italian seasoning until the onions are transparent. Add mushrooms. Sauté until juice from mushrooms is gone. Add mushrooms and onions to meat. Add wine, brown sugar and rest of seasonings. Continue to sauté for 5 minutes. Add tomato sauce, canned tomatoes, tomato paste and spaghetti sauce. Simmer for at least a half an hour. Add olives 15 minutes before serving. Cook until they are heated through. Serve over any noodles.
You can add additional vegetables such as zucchini, squash, egg plant etc. Add them to the pan just after the mushrooms.
You can also make it with vegetables only.
Monday, April 6, 2009
Creamy Potatoes and Veggie Gravy
Wednesday, April 1, 2009
"Chocolate Raspberry Pie"
April Fool's Lunch
I love April Fool's Day. Here's what we had for lunch. There will be another dinner post.
Fish Stick- or so they thought
For each fish stick:
3 sugar wafer cookies
rice krispie cereal
First, put a cup of Rice Krispies in a plastic bag. Use a rolling pin and crush the Rice Krispies. Set aside. Layer 3 wafers- stick them together with peanut butter. Then cover the wafer with just enough peanut butter. Take your plastic bag of Rice Krispies and put one "fish stick" in at a time. Completely coat the "fish stick" and place it on your plate. Repeat.
2 tablespoons white frosting- melted
Carrots and Peas:
Fruity Tootsie Rolls in green and orange
Slice the orange ones and set aside.
Slice the green ones, then third the slices. Roll each little piece into a ball (Thanks Miss Kim for your help on this part).
Put all in a bowl and mix them up. Serve.
Call the kids over for lunch and watch with delight. You'll be glad you did.
HAPPY APRIL FOOL'S!!
Tuesday, March 31, 2009
Dutch Oven Cobbler
Tuesday, March 24, 2009
My version of Mac and Cheese
Sunday, March 15, 2009
Saturday, March 14, 2009
Favorite HCG meal so far...
Thursday, March 5, 2009
1 cup light corn syrup
2 1/4 cup firmly packed light brown sugar
1/2 cup water
1 cup whipping cream
1 tablespoon lemon juice
dash of salt
1 tablespoon vanilla extract
Butter the inside of an 8x8 disposable aluminum pan (they come in sets of 3).
In a large pot over medium-low heat, combine all ingredients except the vanilla. Stir until the sugar is dissolved.
Increase heat to medium and simmer. Stir occasionally. Cook until it is between 135 degrees and 140 degrees on a candy thermometer. (I like them soft but not gooey).
Remove from heat and pour in vanilla. It will bubble up, so make sure you have it in a large enough pot.
Carefully pour into the prepared pan. Chill for a few hours.
Remove from pan and cut into bite sized pieces. Wrap in wax paper or candy cellophane.
These stay good in the fridge for several weeks- but put them in an airtight container.
Monday, March 2, 2009
Baked Cajun Shrimp
It's been quite some time since I have posted a recipe. I have several in the wings, but just haven't gotten around to it. Maybe I really do have more on my plate than I can handle.
Scott and I have been on a very strict diet the past 30 days. We can't use oil, butter, sugar and oh so many other yummy things. So, I've learned how to make some really good dinners without any bad stuff added. There are a few that I would like to share, but I'll start with this one.
Baked Cajun Shrimp
1 pound of raw shrimp (shelled and de-veined is best but more expensive. Also, you can use cooked shrimp, but you will have to reduce the baking time because the shrimp will get tough).
Juice of 2 lemons
1/2 onion- finely chopped
3/4 tsp kosher salt
Place all of the shrimp in a 9x13 pan. Squeeze all of the lemon over the shrimp. Generously sprinkle the Cajun seasoning over the shrimp. Stir in the chopped onion.
Bake for 20 minutes and 350 degrees- until onions are transparent.
We served this with sauteed cabbage and added noodles for the girls.
Saturday, January 24, 2009
Then, I add the ground beef. I think the leaner you go on the ground beef, the better. If you get the really lean, you don't have to drain it. But anything with more than 7% fat will require draining.