Tuesday, January 27, 2009

A yummy snack or dinner...

1/3 cup shredded chicken
1/3 cup black beans
1/3 cup salsa
1/4 cup cheese
garlic salt to taste

Mix together and eat as a dip...so tasty and pretty good for you. Serves 2 as a snack.

Sunday, January 25, 2009


Well, I am hosting my book club party this week and have been stressing about what to feed everyone. I have finally decided to do crepes and Andrew and I made some this morning to test it out. They were delicious. I am now realizing that we have a special crepe maker to cook them, so good luck if you don't. Sorry, that isn't much help. Here is the recipe:

2 1/4 cups flour
4 eggs
2 cups milk
3 T sugar
1 t vanilla
1/4 t salt
1/4 cup melted butter

Mix with beaters or whisk.

We love cream, strawberries, bananas, brown sugar, raspberries, etc. Hope you love them.

Sunday, January 18, 2009

Mary's cookies.

Here's my chocolate chip cookies. I need those cookies we ate at Savannah's house on New Year.
I always make a lot so I will put the doubled recipe in.

Preheat oven to375 degrees.

Beat 2 cups of yellow crisco (I buy these in the sticks because I hate measuring crisco)
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp vanilla
4 eggs
When these are blended add the dry ingredients
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
When all this is mixed up you add a bag of semi-sweet chocolate chips. With me and Dad I also add a cup or two of nuts. Since this is doubled you can add more chocolate chips but I was always cheap when you kids were at home.
Bake the cookies for 10 minutes and they don't seem quite done. This is the secret. They are chewy and not crunchy. Of course the best part of the recipe is the dough. Sometimes I freeze some of the dough for midnight craves.

Enjoy. Mom

Tuesday, January 13, 2009


The Mannicotti was yummy, my only regret was not adding more garlic salt:( Anyways here is the recipe:

8 oz package mannicotti noodles
15 oz ricotta cheese
2 1/2 cups mozzerella cheese
1/4 cup parmasean cheese
2 eggs
Spaghetti sauce
Garlic Salt

Partially cook noodles (you don't want them to floppy to stuff!). Put them in a pan of cold water so they don't stick together. Mix Ricotta cheese, 1 1/2 cups of the mozzerella cheese, parmasean cheese, eggs, pepper, and garlic salt in a medium size bowl. Add more garlic salt, don't be a weanie about it!!! Spread some spaghetti sauce to cover the bottom of a 13x9 inch baking pan. Stuff the noodles and arrange in pan. Cover with remaining sauce and mozzerella cheese. Bake at 350* for 40 minutes...although mine took closer to 50.

Feeding the Missionaries

So last night Jake and I had the missionaries over for dinner. Unfortunately I didn't remember until yesterday afternoon! So Savannah saved the day by giving me this easy and delicious recipe that just needed to be cooked in crockpot.

Crockpot Chicken and Black Beans

2 - 4 chicken breasts
1 can black beans (drain half of the juice)
1 packet of taco seasoning
1/4 cup water

Put all of this in the crockpot and let cook on high for a few hours or until the chicken is easily shredded.

Serve chicken and bean mixture wrapped in warm tortillas, add cheese if desired.

Thursday, January 8, 2009

I can't wait for dinner!!!

I put together mannicotti tonight. If it turns out as good as it looks I will post the recipe!

Fake Pizza

2 tubs walmart brand Texas rolls
Spaghetti sauce
Any toppings desired

Preheat oven to 400*. Cut Texas rolls into quarters and arrange in an ungreased 9x13 cake pan. Cook until very light golden brown. Remove from oven, spread spaghetti sauce over rolls. Top with cheese and any additional toppings. Cook until cheese is melted. Eat it and think of me.

Mushroom Beef Tenderloin

For all you mushroom lovers (wait I don't think that is any of my children).
3/4 pound fresh nushrooms, sliced
5 tablespoons butter or margarine
2 teaspoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream
1 tablespoon parsley
6 beef tenderloin steaks (1-1/1 inches thick)

In a large skillet, surte mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Blend in the flour, salt and pepper. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; keep warm.

In another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired done-ness. Serve with the nushroom sauce.

I decided to only use two steaks so I made potatoes to go with it. Sauce was pretty tasty and I feel like a chef.


Tuesday, January 6, 2009

Chicken and Bean Enchiladas

Everytime Savannah makes this I wish that I had the recipe and last night I found it in one of my Quick Cooking/Simple & Delicious magazines. Its perfect for left over chicken and my kids actually like it (that's a first)! So here you go:

1 - 2 cups of shredded chicken (you can also use cooked chicken strips)
2 cups shredded cheddar cheese, divided
1 can (10 oz) enchilada sauce, divided (Red or green - both taste great to me)
1 can refried beans
Flour tortillas

In a bowl, combine the chicken, 1 cup of cheese, and 1/2 cup of enchilada sauce. Mix in the entire can of refried beans. Spread mixture down the center of the tortilla. Roll up and place in ungreased baking dish. Top with remaining enchilada sauce and cheese. Cover and bake at 400 degrees for 15 - 20 minutes or until heated through.

Tonight I am making pumpking waffles with orange walnut butter. (I love breakfast for dinner) I'll post if it turns out... :-)

Sunday, January 4, 2009

Mom's Apple Dip

This was one of my favorite treats that my mom made us when I was little. It worked out fabulously last night for a little get-together that we had.

1 (14 oz) can sweetened condensed milk
1 cup butterscotch chips
1/4 teaspoon salt
Stir together in heavy sauce pan over low heat until the butterscotch chips dissolve.

Then Add:
2 teaspoons white vinegar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Continue stirring over low heat until well blended.
Serve with sliced apples.

Apricot Chicken

  • 1/2 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon chicken broth (I usually omit this because 1 tablespoon is not worth opening a whole can to me)
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into strips (between 4-6 chicken breasts)
  • 1 medium green pepper, chopped
  • 1/2 cup salted cashews
  • hot cooked rice
Of course cook and cut the chicken. Then, in a large bowl combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve over rice.

Yield: 4 servings

Andrew and I love this recipe. It is a great stir fry that is quick to make because you are microwaving it! I wanted to get a recipe on before I started back to school, because who knows what will happen then. I hope you enjoy it. Love, Hannah.

Welcome to the food blog

Thank you Meredith for bringing my idea into reality. OK you guys I want some recipes on this blog. All the recipes I eat at your house and then what about different genres of food? We could do fast, cheap and sugar free. Let me know what you all think and if you have issues with the blog please contact Meredith. She did all the work and I am partaking of the wonderfulness.

Happy eating! Mom