1 bag success white rice
1 can (10oz) diced tomatoes and green chilies
1 lb. ground beef (I use Turkey)
4 cups tortilla chips, crushed
1 can (15oz) seasoned pinto beans or chili beans
1 lb. Velveeta cheese
1/4 cup green onions, sliced
sour cream. optional
Prepare rice according to package directions, set aside. Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In a medium bowl, combine cooked rice, diced tomatoes and green chilies and ground beef, set aside. Cover baking dish bottom with tortilla chips, layer half of the cheese, top with beans and rice mixture. Top with remaining cheese. Bake uncovered for 15 minutes or until cheese is melted. Garnish with green onion and top with sour cream if desired.
Friday, October 17, 2008
Tuesday, October 14, 2008
Oreo & Fudge Ice Cream Cake
This is what Derrek wanted me to make this year for his birthday, so I did it. We absolutely loved this dessert and it was so easy to make. We did take a picture and I will attach that later.
1/2 cup fudge ice cream topping, warmed
1 tub (8oz,) whipped topping, thawed
1 pkg. (4 serving size) Jell-o chocolate flavor instant pudding and pie filling
8 Oreo cookies
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl, stir in 1 cup of the whipped topping with a wire whisk, until it's well blended. Add in the dry pudding mix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on the brand, if you fudge mixture is too think to spread easily, stir in 1/4 cup milk.
Chop the Oreo's roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side, on a 24x12 inch piece of foil; top with half of pudding mixture. Repeat layers. Top th pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Store leftovers in freezer.
1/2 cup fudge ice cream topping, warmed
1 tub (8oz,) whipped topping, thawed
1 pkg. (4 serving size) Jell-o chocolate flavor instant pudding and pie filling
8 Oreo cookies
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl, stir in 1 cup of the whipped topping with a wire whisk, until it's well blended. Add in the dry pudding mix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on the brand, if you fudge mixture is too think to spread easily, stir in 1/4 cup milk.
Chop the Oreo's roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side, on a 24x12 inch piece of foil; top with half of pudding mixture. Repeat layers. Top th pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Store leftovers in freezer.
Fried Rice
We love all food that is Asian at our house and so when my sister went to Taiwan this Summer I asked her for all the recipes she could get her hands on. This is one that she picked up. It is super good and it is even great as a leftover. It is also super flexible as you can add whatever veggies you have on hand. Even leftover ones. I hope you enjoy it as much as we do.
Ingredients:
3 cups cold cooked rice (I used brown because it’s better for you, but Jasmine turns out excellent.)
-shrimp (or ham or whatever meat) if you would like, but I don’t use any meat.
3 large eggs scrambled
3 green onions or more diced
3 tablespoons cooking oil
Any other vegetables you want—baby corn, peas, broccoli, shredded carrot, etc.
Sauce:
In a bowl mix these ingredients-
1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger (I use a microplane or a fine grater for mine.)
½ teaspoon salt
It is also handy because it is supposed to use up leftover rice. I generally make it the day after something with rice and just make enough extra for this recipe. I also usually double or triple the recipe so that I can be sure and have lots of leftovers.
Fried Rice
Fried RiceIngredients:
3 cups cold cooked rice (I used brown because it’s better for you, but Jasmine turns out excellent.)
-shrimp (or ham or whatever meat) if you would like, but I don’t use any meat.
3 large eggs scrambled
3 green onions or more diced
3 tablespoons cooking oil
Any other vegetables you want—baby corn, peas, broccoli, shredded carrot, etc.
Sauce:
In a bowl mix these ingredients-
1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger (I use a microplane or a fine grater for mine.)
½ teaspoon salt
Directions:
Prepare the rice first and chill it.
Heat wok or large skillet with cooking oil in it. Add the rice and break up any clumps you might have. Try to cover the rice with the oil. Add the sauce over the rice and then the green onions, eggs and any other vegetables you want. Enjoy!
Heat wok or large skillet with cooking oil in it. Add the rice and break up any clumps you might have. Try to cover the rice with the oil. Add the sauce over the rice and then the green onions, eggs and any other vegetables you want. Enjoy!
Tuesday, October 7, 2008
M&M cookies
1 cup brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
2 tsp vanilla
2 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
2 cups M&M's
Cream first 5 ingredients until creamy and well blended. Add the flour, soda, salt and mix well. Then add 1 cup of the M&M's and drop by teaspoonfuls on a cookie sheet. Push more candies on top, bake at 350 for 9-11 minutes
1/2 cup white sugar
1 cup shortening
2 eggs
2 tsp vanilla
2 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
2 cups M&M's
Cream first 5 ingredients until creamy and well blended. Add the flour, soda, salt and mix well. Then add 1 cup of the M&M's and drop by teaspoonfuls on a cookie sheet. Push more candies on top, bake at 350 for 9-11 minutes
Baked Ziti
1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) spaghetti sauce
1 ½ cup sour cream
6 slices of provolone cheese
6 oz. mozzarella cheese, shredded
2 Tablespoons grated Parmesan
Bring a large pot of slightly salted water to a boil. Add ziti pasta, and cook until done, about 8 minutes. Drain
In a large skillet, brown onion and ground beef until done. Add spaghetti sauce, and simmer for 15 minutes.
Preheat oven to 350 degrees. Butter a 9x13 inch-baking dish; Layer as follows: ½ of the ziti, provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese (and a little more mozzarella if desired).
Bake for 30 minutes in the preheated oven, until cheeses are melted.
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) spaghetti sauce
1 ½ cup sour cream
6 slices of provolone cheese
6 oz. mozzarella cheese, shredded
2 Tablespoons grated Parmesan
Bring a large pot of slightly salted water to a boil. Add ziti pasta, and cook until done, about 8 minutes. Drain
In a large skillet, brown onion and ground beef until done. Add spaghetti sauce, and simmer for 15 minutes.
Preheat oven to 350 degrees. Butter a 9x13 inch-baking dish; Layer as follows: ½ of the ziti, provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese (and a little more mozzarella if desired).
Bake for 30 minutes in the preheated oven, until cheeses are melted.
Mexican Chicken Casserole
½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
Cottage cheese patties:
Mix together 1 cup of each of the following in a large bowl:
Diced onion
Cottage cheese
Bread Crumbs
Diced Celery
Grated Carrots
Chopped Nuts (any kind, I prefer walnuts)
Rolled oats (instant or regular)
All of the above items should be diced or chopped into a fairly small size so that the patties will stay together.
Beat well ½ tsp of salt into two eggs and add this to the above mixture. Let stand for 5 minutes.
Okay now this can get a little messy but you just press enough of the mixture together and flatten it on the counter about the size of a nice thick small patty. I like mine to be about 3 inches across and a ½” thick or so. It isn’t rocket science. Heat a generous amount of oil in a pan and with a spatula place the patties in the hot oil. The secret is to brown them really well on each side. Do not turn them until they are really brown or they will fall apart. Place them in a cake pan and cover with one can of Golden Mushroom soup diluted with about 1 cup of water to make a gravy. Bake at 350 for about 45 minutes until the gravy is bubbling. Enjoy.
Diced onion
Cottage cheese
Bread Crumbs
Diced Celery
Grated Carrots
Chopped Nuts (any kind, I prefer walnuts)
Rolled oats (instant or regular)
All of the above items should be diced or chopped into a fairly small size so that the patties will stay together.
Beat well ½ tsp of salt into two eggs and add this to the above mixture. Let stand for 5 minutes.
Okay now this can get a little messy but you just press enough of the mixture together and flatten it on the counter about the size of a nice thick small patty. I like mine to be about 3 inches across and a ½” thick or so. It isn’t rocket science. Heat a generous amount of oil in a pan and with a spatula place the patties in the hot oil. The secret is to brown them really well on each side. Do not turn them until they are really brown or they will fall apart. Place them in a cake pan and cover with one can of Golden Mushroom soup diluted with about 1 cup of water to make a gravy. Bake at 350 for about 45 minutes until the gravy is bubbling. Enjoy.
Chicken Burritos
In Crockpot
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix
Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix
Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.
Enchilada Soup
1 large can rosarita enchilada sauce (yes this brand does taste the best)
1 can cream of chicken soup
1 can diced green chili¹s
1 can black beans drained and rinsed
1 small bag of frozen corn
1 can of chicken or you could boil and shred chicken to add.
Add all ingredients and then add water to get to a good soup consistence
and then cook in crockpot until ready to serve. Serve with crushed tortilla
chips.
1 can cream of chicken soup
1 can diced green chili¹s
1 can black beans drained and rinsed
1 small bag of frozen corn
1 can of chicken or you could boil and shred chicken to add.
Add all ingredients and then add water to get to a good soup consistence
and then cook in crockpot until ready to serve. Serve with crushed tortilla
chips.
Zuppa Sausage Soup
1 lb. of mild Italian sausage browned
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1Ž2 cups heavy whipping cream
1Ž4 cup chopped onion
Salt and Pepper to taste
Boil Chicken broth, kale, and onion until soft. Add browned sausage,
potatoes, and Italian sausage and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1Ž2 cups heavy whipping cream
1Ž4 cup chopped onion
Salt and Pepper to taste
Boil Chicken broth, kale, and onion until soft. Add browned sausage,
potatoes, and Italian sausage and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls
Thursday, October 2, 2008
Chicken Lime Chili
Chicken Lime Chili
Boil 8 chicken breasts in 3 or 4 cans chicken broth. Cool & cube into bite size pieces.
Add to broth and chicken:
2 cloves garlic, chopped
1 onion, chopped
2 cans (small) mild green chilies
4 tsp. groung cumin
2 (12oz) cans shoepeg corn
4 cans Northwestern beans (white)
juice from 2 limes
Mix together well until warm throughout. Serve with sour cream, shredded cheese and tortilla chips. YUM!
Boil 8 chicken breasts in 3 or 4 cans chicken broth. Cool & cube into bite size pieces.
Add to broth and chicken:
2 cloves garlic, chopped
1 onion, chopped
2 cans (small) mild green chilies
4 tsp. groung cumin
2 (12oz) cans shoepeg corn
4 cans Northwestern beans (white)
juice from 2 limes
Mix together well until warm throughout. Serve with sour cream, shredded cheese and tortilla chips. YUM!
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