Archive for February, 2010

Cheesy Chicken, Broccoli Rice

February 27, 2010

I promise I haven’t been neglecting you! I couldn’t get into my blog all week! We all love the computer world (when it works!) But alas, we are back together! Welcome to all my new readers and a special welcome to a friend of a friend who has a quilting blog. I like to quilt as much as I like to cook! Welcome Nancy, and check out her blog! . I love new friends and new sites!!

All of us are so busy these days that we need quick and easy dishes in our arsenal for those days when we have an evening activity and a busy day and still have to cook. This recipe is lightning fast! My hubby loves it! Enjoy. I am off to quilt!


Cheesy Chicken, Broccoli and Rice

1 lb. boneless skinlessw chicken breasts, cut into bite size pieces

1 can (14.5 oz) chicken broth

2 c. instant white rice, uncooked

1/2 lb. Velveeta cheese, cut into small cubes

1 pkg. (10 oz.) frozen chopped broccoli, thawed

—–> Cook and stip chicken in large skillet on medium heat for 5 min. or until done.

Stir in broth. Bring to a boil.

Add rice, cheese and broccoli. Cover and remove from heat.

Let stand 10 min. Stir until cheese is completely melted and mixture is well blended.


Italian Soup

February 18, 2010

Hello from snowy Ohio!

Welcome to my friends from, where I love to play canasta. I have made some very good friends from that site. Please leave me a message and let me know you were here!! Special welcome to Susie and Gjams from the land down under, far away Australia. No matter where you live, you have to eat!

I LOVE to go to the Olive Garden for lunch for unlimited soup and salad. I have played around with this soup recipe for quite some time, and think it’s about as close as I can get to Olive Garden soup. My husband is Italian, so this is a big hit.

The salad is not what they serve at Olive Garden but has become a hit with my family and guests. It is light and low-cal and very tasty!!

Enjoy this wintertime warm up meal. It’s only February, more cold weather is on the way.. We might as well get through it eating well!

I just KNOW these photos (taken at my house) will entice you to move to Ohio (if you are training for the next winter Olympics, that is!!) At any rate, it will put you in the mood for soup! This recipe is dedicated to my friend Victor whom we lovingly call Mr Pasta Fazzoooooli!

Pasta Fagioli

1 lb ground beef or beef chunks, cut up small

2 stalks celery chopped

1 large onion chopped

3 cloves garlic minced

1-1/2 cups shredded carrots

2 teas dried parsley

1 teas. Italian seasoning

1/4 teas crushed red pepper flakes (optional)

1 teas. oregano

1/2 teas. chili powder

salt to taste

1 -14.5 can chicken broth

2 cans of chopped tomatoes with juice (break up with hands)

1- 8 oz can tomato sauce

1/2 cup uncooked macaroni

1 – 15 oz can of cannellini beans or great northern beans with liquid

8 strips of bacon, cooked, drained and crumbled

—–> In a large saucepan over medium heat, brown and cook bacon and beef. Drain. In a different saucepan, cook celery, onion, carrots and all spices in a bit of olive oil till veggies are soft. Stir in chicken broth, tomatoes, tomato sauce, beef and bacon and simmer on low 15 to 20 minutes. Add pasta and cook 10 minutes, until pasta is tender. Add undrained beans. Mix well and heat through. Serve with grated Parmesan cheese sprinkled on top.

Mediterranean Salad

the zest and juice from 2 lemons

romaine lettuce

salad fixins ( cucumber, carrots, tomato, etc) whatever you like in your salad

1 red delicious apple, chopped and pared (skin on)

olive oil

1/4 c. parmesan cheese

1/2 teas. onion powder

1/4 teas. garlic powder

—–> In a large bowl, zest 2 lemons. Cut lemons in half and juice them into bowl. (HINT: for extracting more juice –  pop lemons in microwave for 15 seconds before cutting open). Add  onion powder, garlic powder and Parmesan cheese. Whisk in olive oil. Stop every little bit to taste. If dressing it still too tart, add more olive oil. Chop and drop all salad ingredients on top of dressing. Toss, right before serving. Sprinkle with additional Parmesan cheese.

Breakfast Goodies

February 15, 2010

Hi Everyone!!

I hope you all had a wonderful Valentine’s weekend with your honey, and maybe watching some Olympics.

Today’s recipes come as a request from my friend Brenda, in Outer Banks, North Carolina (who had snow last week – haha).. We have used this breakfast casserole for Christmas morning for years. It is so convenient to make it the night before.  Hope you enjoy it, Brenda! For good measure I also have goodies for you. Who wouldn’t like cheesecake for breakfast? This recipe came from a friend, Carol who does some catering and also works with my daughter. These are easy and scrumptious. I take requests! If you are looking for something, leave me a note in the blog and I will post it.

Coming soon: SOUP! I recently reconnected with an old friend that calls himself the Soup King! He has promised to send some great recipes. I have a few of my own. There is nothing more satisfying on a cold night like a good bowl of soup!

We are supposed to get lots more snow today (we haven’t melted off the 19 or so inches from last week yet…), so it’s a good time to test soup recipes (hurry, John – get those sent!) and make breakfast casserole!

Just had to show you a picture of who I cuddle with on these cold northern, winter days. This is Georgia (chocolate) and Murphy (black), my sweet 1 yr old labs. Happy cooking!

Scrambled Egg Casserole

1/2 c. butter or margarine, divided

2 tbl. flour

1/2 teas. salt

1/8 teas pepper

2 c. milk

1 c. shredded cheddar cheese

1 c. cubed cooked ham (if you don’t have leftovers, use lunchmeat)

1/4 c. sliced green onions

12 eggs,  beaten

1 can (4oz) slices mushrooms, drained

1-1/2 soft bread crumbs

additional sliced green onions for garnish

—–> In a medium saucepan, melt 2 tbls butter. Add flour, salt and pepper. Cook and stir til mixture begins to bubble. Gradually stir in milk. Cook until thickened and bubbly, stirring constantly. Remove from heat. Add cheese, mix well, and set aside.

In a large skillet, saute ham and onions in 3 tbls butter til onions are tender. Add eggs, cook and stir til they begin to set.Add mushrooms and cheese sauce, mix well. Pour into a greased 13 x 9 baking dish. Melt remaining butter, toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate 2-3 hours or overnight. Bake, uncovered, at 350 degrees for 25 – 30 minutes or til top is golden brown. Sprinkle green onions on top.

Carol’s Breakfast Dessert Cheesecake

2 tubes of crescent rolls

2 – 80z cream cheese, softened

1-1/2 teas vanilla

1/4 c. butter

1 c. sugar

cinnamon and sugar

—–> Roll out one tube of crescent rolls flat in a greased 13 x 9 pan. In a bowl, mix cream cheese, vanilla and 1 c. sugar together and spread on flat roll. Top with remaining crescents, rolled out and 1/4 c butter melted. Sprinkle with cinnamon and sugar. Bake at 375 degrees for 30 minutes.

Valentine’s Treats

February 11, 2010

Valentine’s Day is Saturday and the way to your honey’s heart is CHOCOLATE!!

Tomorrow is my daughter and son-in-law’s 5th anniversary. Happy Anniversary Nate and Jenele! 5 years ago we were up to our ears in red, including red ice sculptures made in large heart molds to line the path as the guests entered the hall. (I thought I would never get the red food coloring off my hands in time to be a cleaned-up mother of the bride!) It was a beautiful, wonderful wedding and I can’t believe it’s been 5 years!

This is a blog: which means, I share with you and you talk to me. Out of over 150 hits this week, only 6 brave souls left a comment. C’mon, talk to me – about ANYTHING! I love hearing from you.

Go out tomorrow and get the ingredients for both of these very easy valentine’s treats. Your sweetie will thank you!

Hot Fudge Cake

1 c. flour

3/4 c. sugar

2 TBL. baking cocoa

2 teas. baking powder

1/4 teas. salt

1/2 c. milk

2 TBLS. veg. oil

1 teas. vanilla

1 c. brown sugar

1/4 c. baking cocoa

1-3/4 c. hot water

—–> Combine the flour, sugar, 2 TBL. baking cocoa, baking powder, and salt in mixing bowl and mix well. Add the milk, oil and vanilla, and mix well. Pour the mixture into an ungreased 9 x 9 square baking pan. Mix the brown sugar and 1/4 c. baking cocoa in a small bowl and sprinkle over the batter.

Pour the hot water over the top, and do NOT stir. Bake at 350 degrees for 35 to 40 minutes or until the cake tests done. The cake will be on the top, the sauce on the bottom. Serve a warm portion of the cake  with the chocolate sauce spooned over the top and add a dollop of icecream or whipped cream.

Note: No calories if eaten on Valentine’s Day!!

This is the esiest candy I have ever found! My honey LOVES chocolates from Heggy’s, but this year he is getting something very similar from me!!

Yummy Candy

1/2 c. butterscotch morsels

1/2 c. chocolate morsels

1/2 c. of a 3 oz. can of chow mein noodles

1/2 c. salted peanuts

—–> Combine butterscotch and chocolate morsels iin a double boiler. Melt over low heat and stir constantly. Turn off heat when melter. Add peanuts and noodles. Stir till all are mixed through. Drop by teaspoons on wax paper lined cookie sheet. Put into the freezer till set (15 to 20 minutes). Keep in refrigerator.

Go on – double the recipe. You know you want to!!! Happy Valentine’s Day all!


Comfort Food

February 9, 2010

Ok it’s snowing. AGAIN! What do we do? WE COOK! (and sew and crochet etc. etc.). This recipe has been a favorite in our family for years. It warms the innards and soothes your heart on these cold days! It is easier than most pot pies and I am all about easy. I am off to sew and fish a crazy chocolate lab out of the snow in the backyard. (She came from the south, but loves the snow – go figure!) Enjoy this hearty dish!

Cheddar Chicken Pot Pie

One pre-made pie crust (the rolled up kind) Pillsbury makes a good one

1-1/2 c. chicken broth

2 c. peeled cubed potatoes

1 c. sliced carrots

1/2 c. sliced celery

1/2 c. chopped onion

1/4 c. flour

1-1/2 c. milk

2 c. shredded cheddar cheese

4 c. diced cooked chicken (good way to use up leftovers)

1/4 teas. poultry seasoning

salt and pepper
—–> Heat broth to a boil in large saucepan. Add vegetables, simmer 10 – 15 minutes or until tender. Blend flour with milk, stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken and spices. Heat until cheese melts. Spoon into 2-1/2 to 3 qt. casserole. Unroll pie crust and place on top of mixture. Can pleat the edges if you want to make it pretty. Seal edges against casserole.  Make several slits in pie crust for steam to escape. Bake at 425 degrees for 40 minutes or until golden brown.   Serves 6.

Hello world!

February 8, 2010

Those of you who know me know that cooking is one of my passions and one of my 87 hobbies! Cooking is a way to love our family.
I have wanted to do this for a long time. I am starting a recipe blog that I will try to send out somewhat regularly. Let your friends know about this site! Also let me know after you try the recipe and what you think!
Today for my first blog, you get 2 recipes. The best things in life are free, like grandchildren, kisses, love, doggies, and Bonnie’s recipes! Have a great week and if it is as snowy as they say it will be, have fun cooking!!

Made these this weekend and they were excellent. Tom was rolling  his eyes heavenward in appreciation!!

Nut ‘n Honey Pancakes

2 cups buttermilk  (if you don’t have buttermilk -I never do- add 2 tbl vinegar per 1 c milk. voila! homemade buttermilk)
1 cup veg oil
3 eggs
1 1/2 teas vanilla
2 c. baking mix (such as Bisquick)(can also use pancake mix but will have to add slightly more to make batter less runny)
2 teas confectioner’s sugar
2 teas sugar
1/4 teas baking powder
1/2 c chopped walnuts
1/2 c. chopped pecans

—> 1. Combine the buttermilk, oil eggs, vanilla in a large mixing bowl. Whisk together. Whisk the dry ingredients together (excluding nuts) in another bowl. Add dry ingredients to wet ingredients and whisk together.
2. Heat the grill till hot and brush with butter. Ladle 1/4 c batter to make approx 4 in pancake. Mix the nuts together. Sprinkle nuts on each pancake, drizzle with honey. Flip when pancake begins to bubble and edges curl a bit.
3. Serve hot with your favorite syrup! Bliss!

The second recipe today has become such a favorite that college boy Danny asks for it each and every time he comes home! This is one of those recipes that looks  and tastes like you slaved for hours but you didn’t!!! The taste is almost as good as my Italian mother-in-law’s homemade ravs! I usually double the recipe. If you have seen Tom and Danny eat, you know why!

Raviolli Casserole

1 pkg frozen cheese raviolli (25 oz)
1/4 cup butter cubed
1/4 c. flour
1/4 teas salt
1/4 teas nutmeg
2 c. milk
1/4 c. white wine or veg broth (I usually use chicken broth)
3 cups shredded mozerella cheese
3/4 c. parmesan cheese (divided)
2 1/2 c. spaghetti sauce
——> Cook raaviolli according to pkg. directions.
Meanwhile, in a large saucepan, melt butter. Stir in flour, salt and nutmeg till smooth, gradually add milk and broth (wine). Bring to a boil, cook and stir 1 minute until thickened.  Remove from heat, stir in the basil, and 1 c. mozarella cheese and 1/4 parmesan cheese.
Drain raviolli, toss with sauce mixture. Transfer to greased 13 x 9 in baking dish. top with 1 c. mozarella cheese and spaghetti sauce, sprinkle with remaining cheeses.
Cover and bake at 375 degrees for 30 minutes. Uncover, bake 5 – 10 minutes longer or until bubbly. Let stand 10 to 15 minutes before serving.  Enjoy!!!!!!!!!!!!

Hope you enjoy these!