tag:blogger.com,1999:blog-45549755989773486742024-03-05T10:45:19.849-08:00Pam's KitchenPam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-4554975598977348674.post-5656627747805256442012-12-16T09:49:00.003-08:002012-12-16T09:50:10.392-08:00Orange Glazed Green Beans with Candied Almonds<br />
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I got this recipe from a friend, <a href="http://bdubscafe.blogspot.com/" target="_blank">B Dubs Cafe</a>! She is an awesome cook and has a picture of these finished over on her blog! I'll be adding one soon! These are delicious and I'm gonna be making them for the Christmas Party at my in-laws this year!! Enjoy!</div>
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¾ cup almonds, chopped coarse</div>
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3 TBPS butter (unsalted if you have it)</div>
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2 TBSP pure maple syrup</div>
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salt (if using unsalted butter)</div>
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pepper</div>
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2 green onions, minced</div>
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2/3 tsp grated orange zest (I used a cutie)</div>
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pinch of cayenne pepper</div>
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2 tsp all purpose flour</div>
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1 ½ pounds green beans trimmed</div>
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2/3 cup low sodium chicken broth</div>
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1/3 cup orange juice</div>
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1 tsp fresh sage (or ½ tsp dried)</div>
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Toast almonds in 12 inch nonstick skillet over medium high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 TBSP butter, maple syrup and 1/8 tsp salt if using unsalted butter (skip this if using salted butter)<br />
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Return skillet to medium heat and cook, stirring constantly until nuts are dry and glossy, about 45 seconds; transfer to a plate and set aside.</div>
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Wipe out skillet, melt remaining 2 TBSP butter in skillet over medium heat. Add green onions, orange zest, and cayenne; cook, stirring constantly, until green onions are softened, about 2 minutes. Stir in flour until combined, then add green beans. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp tender, about 4 minutes.</div>
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Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans and serve. </div>
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Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-14723190141552344962012-11-05T13:21:00.003-08:002012-11-05T13:21:28.306-08:00Honey Barbecued Ribs<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">I got this recipe from a friend Megan! We just got a 1/2 pig from my Dad and I've never really made Ribs. But, being that I have some packs in the freezer, this recipe looked like the perfect way to try them! Thanks Megan!</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Honey Barbecued Ribs:</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">3 lbs boneless pork ribs</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"></span><br />
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Cook in crockpot on high for 3 ish hours covered then drain and discard liquid. Reduce the heat to low.<br /><br />In a bowl combine:<br />1/2 tsp garlic salt<br />1/2 tsp pepper<br />1C Ketchup<br />1/2 C brown sugar<br />1/2 C honey<br />1/4 C spicy brown mustard<br />2T Worcestershire sauce<br />1 1/2 tsp liquid smoke ( do not leave out!!)<br />Mix well. Pour over ribs in the crockpot. Cover and cook on low for 3 more hours. Remove from crockpot. If you want to freeze any let it cool completely then place in freezer bags. Makes 8 servings.<br /><br />I serve over white steamed rice, but you could do any type of potatoes.</div>
Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-38222738898498510062012-08-24T20:54:00.000-07:002012-08-24T20:54:00.729-07:00Teriyaki ChickenI got this recipe from my MIL! It is my FIL's sisters recipe though! Seriously delish and the kids eat it sooo good!<br />
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4 6 chicken thighs<br />
1 Cup Soy Sauce or Teriyaki Sauce<br />
2/3 cup brown sugar<br />
3 cloves garlic<br />
1 cup water<br />
1 slice ginger<br />
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There are two ways to cook this.<br />
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1.) Soak chicken thighs or pieces in the above sauce for a few hours and then grill them on BBQ. Then take the sauce and thicken it on the stove using cornstarch. Serve chicken w/ rice and top both with the thickened sauce.<br />
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2.) The other way to cook it is to mix the above sauce and pour it over the chicken pieces in a 9x13 glass pan and cook in the oven at 350 degrees for approx 1 hour (or until chicken is cooked through). Remove thighs from pan and pour sauce out of your 9x13 and into a saucepan. Using cornstarch thicken the sauce. Serve chicken w/ rice and top both with the thickened sauce.Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-89911940779720919832012-05-19T07:45:00.001-07:002012-11-05T13:15:18.232-08:00Crockpot Pineapple Chicken<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My friend, Kendra, told me about this recipe. She got it from <a href="http://www.mindikamoments.com/">Mindika Moments</a>!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">1 ¼ C. white sugar</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">4 T. soy sauce</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">½ C. pineapple juice</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">½ C. ketchup</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">2 T. red wine vinegar</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">2 T. prepared mustard</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">4-6 boneless, skinless chicken breasts (2 or 3 large Costco breasts)</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">1 16 oz. can pineapple tidbits or crushed, drained (use drained juice for above)</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">1 C. sticky or whole grain rice, uncooked</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">1. In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">2. Place chicken in the crock pot and pour the sauce over top.</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">3. Cook on high for 4 hours or low for 6 hours</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">4. One hour before the chicken is done, add pineapple and rice.</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;"><i>*If using minute rice, add the pineapple at 1 hour but add the rice just 10 minutes before serving.</i></span></span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-16116737059096242402012-05-19T07:04:00.001-07:002012-11-05T13:15:43.324-08:00Creamy Hawaiian Haystacks<span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">This sauce recipe came from my friend, Lisa's, SIL! Super yummy!</span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">3 Tbs butter</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">3 Tbsp flour</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">2 c whipping cream</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">1 c milk</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">1 can cream of chicken soup</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">2 c cubed chicken</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">Garlic salt to taste</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">Whisk butter and flour together in saucepan. Add cream and</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">milk and</span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">stir</span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">until thickened. Add soup, chicken and season to taste. You can always add more milk to thin it out if you would like.</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">Serve over rice with pineapple, green onions, cheese, tomatoes, sliced almonds, chopped celery, coconut, and chow</span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">mein</span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 15px; line-height: 21px;">noodles!</span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-23360737612413279152011-12-12T13:31:00.000-08:002012-11-05T13:15:59.456-08:00Creamy Chicken ItalianoI got this recipe from Ms. Lisa! It was so easy to throw everything in the crockpot and come back to dinner ready! We ate with rice the first time, but I think I'm going to serve it with noodles this time! Enjoy!<br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 21px;">1/4 Cup water</span><span class="Apple-style-span" style="line-height: 21px;"><br /></span><span class="Apple-style-span" style="line-height: 21px;">1 pkg dry Italian Seasoning (It will be by the dry packets of ranch)</span><span class="Apple-style-span" style="line-height: 21px;"><br /></span><span class="Apple-style-span" style="line-height: 21px;">1-8 oz pkg cream cheese</span><span class="Apple-style-span" style="line-height: 21px;"><br /></span><span class="Apple-style-span" style="line-height: 21px;">1 can cream of chicken soup</span><span class="Apple-style-span" style="line-height: 21px;"><br /></span><span class="Apple-style-span" style="line-height: 21px;"><span style="font-weight: bold;">2</span></span><span class="Apple-style-span" style="line-height: 21px;"> </span></span><span class="Apple-style-span" style="line-height: 21px;">boneless chicken breasts</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Put the chicken in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Crock pot</span>. Mix together dressing and water and pour it over the chicken. Cook on low for 2-3 hours. Add soup and cream cheese and let warm and then stir. Cook another 1-2 hours or until its all nice and creamy. We eat it over noodles.</span></div>
Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-48773711161394676882011-11-20T15:50:00.001-08:002012-06-06T13:01:16.002-07:00Breadsticks<div style="text-align: center;">
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One of my favorite things to compliment my meals are Homemade Breadsticks! I actually got the recipe from Lisa, which she got it from her SIL, Karey! These breadsticks are EASY! Yes, you're using yeast, so there are a couple of rise times. But, because they are so easy, it's not a big deal to just have them rising while you prepare other parts of your meal!
I ALWAYS get complemented when I make these and take them somewhere. They are especially a hit in the fall, when I make them with soups! I often make them on the nights we do Homemade Pizza too!
To start mix together 1 1/2 cups warm water, 1 tablespoon yeast and 2 tablespoons sugar. You will need to let that sit for 5 minutes while the yeast activates and<br />
becomes frothy.<br />
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This is what it will look like when you first put the yeast in the water and it is beginning to froth!</div>
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I left to change the laundry and came back to this! The yeast will all be wet and the yeast left on top of the water will be frothy!</div>
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You'll then add 1 teaspoon salt and 4 cups of flour! I add 2 cups, mix, add another cup, mix and then add the last couple and mix it! The dough should pull away from the sides of the bowl and not be sticky.<br />
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Then I spray the inside of plastic bowl with cooking spray and put the dough ball in it and cover. Let it rise for 15-20 minutes! While it is rising I get the oven heating up at 375 F. I also cut up 1 cube of butter and arrange it on my sheet pan and put it in the oven to melt.
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Once it has risen, I spray the counter top with cooking spray and kneed it down a bit. You could also flour your countertop if you prefer, but I generally don't prefer that method. I don't want to chance my dough getting dry. Then I roll the dough out to just barely smaller then the pan I'm going to use.<br />
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As you can see, Nathan was my little helper this particular day. He loves to help me run the mixer and cut up the breadsticks!<br />
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Once it is rolled out to the approx size of my pan, I take a pizza cutter and cut it in breadsticks. The pan should be all ready with the butter melted - then I take the breadsticks and place them onto the pan.<br />
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<a href="http://www.overthebigmoon.com/wp-content/uploads/2012/05/breadsticksbutter.jpg"><img alt="" class="aligncenter size-full wp-image-4457" height="450" src="http://www.overthebigmoon.com/wp-content/uploads/2012/05/breadsticksbutter.jpg" title="breadsticksbutter" width="338" /></a> </div>
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I then take my <a href="http://www.amazon.com/gp/product/B002UED7QS/ref=as_li_ss_tl?ie=UTF8&tag=pamskit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002UED7QS" target="_blank">basting brush</a> (which I LOVE) and brush the butter all over the breadsticks! I also top them with Garlic Powder and Parmesan Cheese.<br />
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<a href="http://www.overthebigmoon.com/wp-content/uploads/2012/05/breadsticks4.jpg"><img alt="" class="aligncenter size-full wp-image-4458" height="338" src="http://www.overthebigmoon.com/wp-content/uploads/2012/05/breadsticks4.jpg" title="breadsticks4" width="450" /></a></div>
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Then walk away and let them rise another 15-20 minutes!</div>
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Then bake at 375 for 15-18 minutes, or until golden brown on their tops and edges. Here's what mine looked liked going in the oven! BIG and fluffy!!</div>
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<a href="http://www.overthebigmoon.com/wp-content/uploads/2012/05/breadsticks.jpg"><img alt="" class="aligncenter size-full wp-image-4462" height="338" src="http://www.overthebigmoon.com/wp-content/uploads/2012/05/breadsticks.jpg" title="breadsticks" width="450" /></a></div>
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And, here's what they look like fresh out of the oven!</div>
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GOOD LUCK and ENJOY!</div>
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Here is the recipe:</div>
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Mix together:
1 1/2 c warm water
1 tbsp yeast
2 tbsp sugar
Let sit for about 5 minutes (or until it becomes frothy).<br />
<br />
Add and mix together:
1 tsp salt
4 c flour, enough so that the dough pulls away from the sides of the mixer and is not super sticky
Let the dough rise for 15-20 minutes.<br />
<br />
Melt 1 cube of butter in a 11x13 jelly roll pan in the oven. Shape the dough into bread sticks and place on pan. I rolled mine out on the counter to just a little bit smaller than my jellyroll pan and then cut them into nice bread stick shapes with my pizza cutter. Just be sure before you cut them that you have either putting cooking spray on the counter or you have enough flour on the bottom side, so they don't stick to your counters. Sprinkle with garlic powder and with grated Parmesan cheese. <br />
<br />
I left just a little bit of room between my bread sticks and the butter came up over them as I was placing them in pan. Let rise for about 20 minutes. Bake at 375 for 15-18 minutes, or until golden brown on top and edges.Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com1tag:blogger.com,1999:blog-4554975598977348674.post-69700676295617487472011-10-13T14:22:00.000-07:002012-11-05T13:16:21.673-08:00Wisconsin Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys5NtEo20UnK-ffD_EICMUw5WgnEqjzttMWMuCF70B6Eny2ewURkKMgcE2SldXkdlCq8AzQGYKuVM45WiftmbK9ga0UiLe71-QLCFR5XfFUM0UPVsv56xmifQOxUB7RIGEoRPtc9HsVId/s1600/top_pic_296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys5NtEo20UnK-ffD_EICMUw5WgnEqjzttMWMuCF70B6Eny2ewURkKMgcE2SldXkdlCq8AzQGYKuVM45WiftmbK9ga0UiLe71-QLCFR5XfFUM0UPVsv56xmifQOxUB7RIGEoRPtc9HsVId/s400/top_pic_296.jpg" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 20px;">I got this recipe from the girls at <a href="http://youhearditherelast2011.blogspot.com/2011/08/wisconsin-cauliflower-soup.html">You Heard It Last</a>! It was seriously YUMMY! I made a double batch and froze future meals! For sure try this one!</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">Yields: 9 cups </span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">2 tablespoons butter (1/4 stick)</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1 medium onion, chopped</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1/4 cup all-purpose flour</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1/2 teaspoon salt</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">2 cups milk</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1 can (13 3/4 to 14 1/2 ounces) chicken broth</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1 teaspoon Dijon mustard</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1 cup shredded cheddar cheese</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">1 cup pepper jack cheese</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 20px;">In 4-quart saucepan, butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.</span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-82836867747236538512011-09-24T07:27:00.000-07:002012-03-19T13:45:47.185-07:00French Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08Lgu2P-V9XJ_YTY79Umv0wx1YBR4L3i8ihgMpo534QgRevDQQO5PpHVcvuD4cJpzMsjfowRkioBkvUSAd5t2rvaRG0ujcLL6nA9uHbe14zlMjXpppzckJj9SpglDKKOvVEmZpHrxHjvu/s1600/IMG_8808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08Lgu2P-V9XJ_YTY79Umv0wx1YBR4L3i8ihgMpo534QgRevDQQO5PpHVcvuD4cJpzMsjfowRkioBkvUSAd5t2rvaRG0ujcLL6nA9uHbe14zlMjXpppzckJj9SpglDKKOvVEmZpHrxHjvu/s400/IMG_8808.jpg" width="400" /></a></div>
<br />
There are two ways to make this - in the oven or via crockpot. I generally do it in the crockpot on days that I have busier afternoon/evenings!<br />
<br />
6 regular sized Chicken Breasts<br />
Can of Cranberry Sauce (I like mixed berry)<br />
1 packet of Lipton Onion Soup Mix<br />
8 oz of French Dressing<br />
<br />
<b><u>Oven:</u></b><br />
<br />
Mix<br />
1 Can of Cranberry Sauce, the Lipton Onion Soup Mix and 8 oz of French Dressing. Grease a baking pan, lay out the chicken breasts and pour over the mixure over the chicken.<br />
<br />
Bake at 350 for 1 1/2 hours!<br />
<br />
Crockpot:<br />
<br />
I generally start it around lunch time - noonish or so. I put the chicken in frozen, add all the other ingredients and start it on high for the first hour or two. That is mainly to help the chicken thaw! Then I turn it to low until it's time to eat! We eat around 6:00 usually. The chicken has always been good - never dry!<br />
<br />
I serve it with rice and a veggie or a green salad! We call it Candy Chicken to the kids and they totally believe us! It's that good! Seriously delish!<br />
<br />
Enjoy!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTU6DCcDRZbhej-cqATjBSx-3CZ9fKUFNr4ttP3yWhkbujqDJjX0FidGEL5kMrFCxvNd72UnNzpAv_qks0ytvAHJ1-oRg9FGyD768Ocg6Tl7RsoFtxAXRvVFOlRmqzvi6n3UZFkYqkeWbo/s1600/IMG_8810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTU6DCcDRZbhej-cqATjBSx-3CZ9fKUFNr4ttP3yWhkbujqDJjX0FidGEL5kMrFCxvNd72UnNzpAv_qks0ytvAHJ1-oRg9FGyD768Ocg6Tl7RsoFtxAXRvVFOlRmqzvi6n3UZFkYqkeWbo/s400/IMG_8810.jpg" width="400" /></a></div>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com5tag:blogger.com,1999:blog-4554975598977348674.post-82136891779325536152011-09-04T15:19:00.000-07:002011-09-05T21:58:43.307-07:00Beef Enchiladas<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkxowAzLUfbZA0ExVG7XUjVbSDjI8Mw9pvg0FSyx5kkcb65VZWuimyTwOfscmudB56MLayrN-yu6mxnBXqOqMzKUU4xgatNbzyHidaw6LQEVZ1JX_hzUrCr3KNW-wCjZQHg-KkjBKdwoE/s1600/IMG_8315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkxowAzLUfbZA0ExVG7XUjVbSDjI8Mw9pvg0FSyx5kkcb65VZWuimyTwOfscmudB56MLayrN-yu6mxnBXqOqMzKUU4xgatNbzyHidaw6LQEVZ1JX_hzUrCr3KNW-wCjZQHg-KkjBKdwoE/s400/IMG_8315.jpg" width="400" /></a></div>
<br />
Thanks to my friend, Lisa, for actually taking the time to Google and learn how to cook a Chuck Roast properly. We have freezers full of meat thanks to my dad. We always have a lot of Chuck Roasts and it is always the roast that we kinda don't know what to do with it. Thanks to Lisa, I will no longer have a problem coming up with things do cook with them. Because Chuck Roasts have lots of fat in them you have to cook it on LOW in a Crockpot for 10-12 hours. It DOES NOT dry out. It takes that long for the fat layers to all melt down and it helps the roast have a great flavor.<br />
<br />
So, here's what I did: I put a Chuck Roast into my crock pot and dumped 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. It ended up cooking about 11 hours. At the end of the 11 hours it literally was FALLING APART! All I had to do was take the fork and smash it and it was shredding itself. BEAUTY I tell you!<br />
<br />
I used half the meat to make these Beef Enchiladas and saved the other part of the meet and the juice and we had Au Jus sandwiches the next night.!<br />
<br />
I don't love super traditional red sauce, so I came up with this little version:<br />
<br />
1 packet <a href="http://www.amazon.com/gp/product/B005GQVAC0/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=pamskit-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B005GQVAC0">McCormick Enchilada Sauce</a><br />
1/3 cup sour cream<br />
1/3 cup heavy whipping cream<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmugdhwNpVvE0c9KT0czSptpJGHx5_Gyxm89fNv5rwwNty9xCMJs7hi4uxiwekKYjiomTganWF-UF9GJu1OXgKgaMbaXjZnj_9oIQpMRChrqf-4iLfmpDh6F_7YmlYWXsVNmPNrpJIgG-u/s1600/IMG_8299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmugdhwNpVvE0c9KT0czSptpJGHx5_Gyxm89fNv5rwwNty9xCMJs7hi4uxiwekKYjiomTganWF-UF9GJu1OXgKgaMbaXjZnj_9oIQpMRChrqf-4iLfmpDh6F_7YmlYWXsVNmPNrpJIgG-u/s400/IMG_8299.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce before adding Sour Cream and Whipping Cream</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQPEfGZ9rNgAKkRdqaJvg-P6QZ6lZnXC7qGBqJiylxkJMMPnQQbF3hWsQiKx40fFYenyEpTTaUk5bpWz_3-SzyAejZAyEHHkXx2m3OJC1_wQmfBExLOaI-HrtI_07ZAKbLnTQfpK6tApa/s1600/IMG_8302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQPEfGZ9rNgAKkRdqaJvg-P6QZ6lZnXC7qGBqJiylxkJMMPnQQbF3hWsQiKx40fFYenyEpTTaUk5bpWz_3-SzyAejZAyEHHkXx2m3OJC1_wQmfBExLOaI-HrtI_07ZAKbLnTQfpK6tApa/s400/IMG_8302.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce after adding Sour Cream and Whipping cream</td></tr>
</tbody></table>
<br />
Then you can make up the enchiladas however you want... here are some things you can add into your meat:<br />
Sautéed Onions<br />
Green Chiles<br />
Peppers<br />
<br />
My husband doesn't like very much in his enchiladas, so I generally make them quite plain and do everything as toppings.<br />
<br />
All I do for the inside is lay out a tortilla, put the meat, in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. If it was just up to me I would add sauteed onions and some green chili's to the meat too. You could also layer the olives, beans, and rice here too. I always coat the pan with some cooking spray and like 1/2 cup of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty of sauce and sprinkle the cheese on!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFBTdv3nTSFRRh1a0eeGeAebsASxbBPO067RJoI1rC9szjEoydehPWT1gCtPxhCb5wzcUwsm5gavj4DgaFlnL4V-b62YwEiWjD6vDvPqv6kG2kBFlFKEDP4ZNQmNJdCup1xxzzxsHbcYH/s1600/IMG_8303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFBTdv3nTSFRRh1a0eeGeAebsASxbBPO067RJoI1rC9szjEoydehPWT1gCtPxhCb5wzcUwsm5gavj4DgaFlnL4V-b62YwEiWjD6vDvPqv6kG2kBFlFKEDP4ZNQmNJdCup1xxzzxsHbcYH/s400/IMG_8303.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cook on 350 for 20 or so minutes. Make sure the cheese has melted. Serve with whatever toppings you and your family like (lettuce, sour cream, rice, beans, etc)! ENJOY!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkxowAzLUfbZA0ExVG7XUjVbSDjI8Mw9pvg0FSyx5kkcb65VZWuimyTwOfscmudB56MLayrN-yu6mxnBXqOqMzKUU4xgatNbzyHidaw6LQEVZ1JX_hzUrCr3KNW-wCjZQHg-KkjBKdwoE/s1600/IMG_8315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkxowAzLUfbZA0ExVG7XUjVbSDjI8Mw9pvg0FSyx5kkcb65VZWuimyTwOfscmudB56MLayrN-yu6mxnBXqOqMzKUU4xgatNbzyHidaw6LQEVZ1JX_hzUrCr3KNW-wCjZQHg-KkjBKdwoE/s400/IMG_8315.jpg" width="400" /></a><br />
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Here is the extra half of the meet all read for Au Jus sandwiches the following night! Yummy!</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQv_uGpYT5z-CqApmzG48t_7Xt276Sz1Ns4QnE11wzWazKKFWa6w6MN4gncnlRFTwmF5JK1J6eZUSDf6Kc68YKo9e33T7Yj5Jj5T8S97gC_uW0FR6RubV9j4wvlDrxpOBbSEO7_5tIe9T/s1600/IMG_8327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQv_uGpYT5z-CqApmzG48t_7Xt276Sz1Ns4QnE11wzWazKKFWa6w6MN4gncnlRFTwmF5JK1J6eZUSDf6Kc68YKo9e33T7Yj5Jj5T8S97gC_uW0FR6RubV9j4wvlDrxpOBbSEO7_5tIe9T/s400/IMG_8327.jpg" width="400" /></a></div>
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Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-6930118710044107852011-08-03T15:37:00.000-07:002012-11-05T13:16:44.364-08:0015 minute Creamy Avocado Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTC8eB05r6zD4g3dLVY6P-g2EM_EOwGo0cny752TQVS7zqkRiVPNzFm58Pb5WPJ4pXhgGFYAcwHQ7wz2kemFLq6i7yA_fkIGmG8L9Wl3mbIXIOQAaenP_n_Jw-cb2h45nTV12P3sR9XbW/s1600/tumblr_lnik8ix5TR1qckygwo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTC8eB05r6zD4g3dLVY6P-g2EM_EOwGo0cny752TQVS7zqkRiVPNzFm58Pb5WPJ4pXhgGFYAcwHQ7wz2kemFLq6i7yA_fkIGmG8L9Wl3mbIXIOQAaenP_n_Jw-cb2h45nTV12P3sR9XbW/s320/tumblr_lnik8ix5TR1qckygwo1_500.jpg" width="320" /></span></a></div>
<h3 style="font-weight: normal; line-height: 1.25em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-size: small; line-height: 20px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></em></span></h3>
<h3 style="font-weight: normal; line-height: 1.25em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-size: small; line-height: 20px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">I got this recipe from <a href="http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/">Oh She Glows</a>! There are awesome step-by-step pictures on her blog post! </span></em></span></h3>
<h3 style="font-weight: normal; line-height: 1.25em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-size: small; line-height: 20px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Yield</span></strong><span class="Apple-style-span" style="font-family: inherit;">: Serves 2</span></span></h3>
<div style="line-height: 20px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<u style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></u></div>
<span class="Apple-style-span" style="line-height: 20px;">1 medium sized ripe Avocado, pitted</span><br />
<span class="Apple-style-span" style="line-height: 20px;">1/2 lemon, juiced + lemon zest to garnish</span><br />
<span class="Apple-style-span" style="line-height: 20px;">2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)</span><br />
<span class="Apple-style-span" style="line-height: 20px;">1/2 tsp kosher salt, or to taste</span><br />
<span class="Apple-style-span" style="line-height: 20px;">~1/4 cup Fresh Basil, (probably optional)</span><br />
<span class="Apple-style-span" style="line-height: 20px;">2 tbsp extra virgin olive oil</span><br />
<span class="Apple-style-span" style="line-height: 20px;">2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)</span><br />
<span class="Apple-style-span" style="line-height: 20px;">Freshly ground black pepper, to taste</span><br />
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Directions</span></strong><span class="Apple-style-span" style="font-family: inherit;">:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Serve noodles plain or I think it would be great with a Grilled Chicken or Shrimp</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Makes 2 servings.</span></div>
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<u style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Please note</span></u><span class="Apple-style-span" style="font-family: inherit;">: This dish does </span><u style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">not</span></u><span class="Apple-style-span" style="font-family: inherit;"> reheat well due to the avocado in the sauce. Please serve immediately. However, I did have some extra sauce and put it in a container and it did store well for over a day in my fridge without browning (I'm assuming cause of the lemon in it). So, I do believe if you cooked new noodles and then added the cold sauce to the noodles it would be fine. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span">Let me know if anyone tries it!.</span></span></div>
Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-16514109100482809732011-07-31T17:01:00.000-07:002011-07-31T17:01:16.984-07:00Fiesta Chicken Enchiladas<span class="Apple-style-span" style="font-family: inherit;">I got this recipe from my friend, <a href="http://bdubscafe.blogspot.com/2011/07/fiesta-chicken-enchiladas.html">Brenda's</a>, cooking blog. I changed a few minor things. This was seriously good! I loved the little kick that it brought with each bite! Thanks Brenda and enjoy everybody! </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">I totally forgot to snap pictures, but you can click over to Brenda's site to see her pictures! I'll take some next time I make them and add pictures!</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">*Note: I like a lot of sauce, so I generally 1 1/2 times the topping recipe.</span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Fiesta Chicken Enchiladas</span></span></b></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="font-family: inherit;"></span></b></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">2-4 large boneless skinless chicken breasts</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1 packet Fiesta Ranch dip (by the Hidden Valley Ranch packets), divided</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">2-3 tbs butter, melted</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1 small can green chilies ( I didn't use the whole thing)</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 - 1 onion, finely chopped (to preference)</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1 garlic clove, minced</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup Monterrey Jack Cheese, divided</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup Sharp Cheddar Cheese</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1 can green enchilada sauce</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup half and half or heavy whipping cream</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">8-10 tortillas</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">sour cream (optional)</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></span><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Chicken:</span></span></b></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
<span class="Apple-style-span" style="font-family: inherit;">Mix melted butter with 1/2-3/4 fiesta ranch dip packet. Pour over chicken in crock-pot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken. Save the extra butter/fiesta ranch mixture. </span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span></span></span><br />
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<b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Filling: </span></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">In a small pan, saute onion and garlic for 1 minute, until fragrant. Add green chilies and warm. Add reserved butter/fiesta ranch mixture you used to cook the chicken in.. It will look a little runny, but turn the stove to medium-high heat and add the shredded chicken. </span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></span><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Topping:</span></span></b></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Mix green enchilada sauce and half and half in same pan used to saute onion to grab the remaining bits of flavor. </span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="font-size: large;">Assembly:</span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 21px;">Poor about 1/4 cup of the topping onto the bottom of the greased pan.</span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Pour a tablespoon of topping into the center of the tortilla. Add chicken filling, then sprinkle on some cheese and roll up. Put open side down in the pan to hold the roll. Repeat.</span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Pour remaining topping over enchiladas. Sprinkle with Cheddar and rest of the Monterrey Jack Cheese.</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Bake at 350 degrees for 20 minutes or until cheese is melted and sauce is bubbling. To get a slightly crisp and browned top, broil for 3-4 more minutes; watch carefully so it doesn't burn. </span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="font-family: inherit;">Sour cream topping:</span></b></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1/4-1/2 cup sour cream</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup fiesta ranch packet</span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Sprinkle sour cream with fiesta ranch packet. Keep tasting and adding to get it as strong of a flavor as you like. Refrigerate until ready to serve. Serve on top of enchiladas.</span></span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com1tag:blogger.com,1999:blog-4554975598977348674.post-43011705571622427802011-07-28T12:03:00.000-07:002011-07-30T12:05:41.813-07:00Brazilian Lemonade<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">My friend, Lisa, made this for us when we had a BBQ a couple weeks ago. It seems like it would be too sweet but its actually really refreshing. You will not regret trying this!</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
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</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">5 limes</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">6 cups water</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">1 c sugar</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">6 Tbsp sweet and condensed milk</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">Juice limes and lightly zest skins into juice. (Most recipes have you grind the entire lime but Lisa was told that it made the batch bitter as time went on. With juicing and only using the zest it does not get bitter).</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 21px;">Mix with water and sugar. Right before serving stir in sweet condensed milk. Serve over ice.</span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com2tag:blogger.com,1999:blog-4554975598977348674.post-68134015738079767992011-07-27T17:27:00.000-07:002011-08-04T16:56:10.320-07:00Chicken Lasagna<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-0qgEBDR9tg8G4pvaIiicpsq0PXI2B10GbHTbiCIvpKCxCdOU_Q27qfkeh8olzwY2tdxoS-cnJbG9l3ZOOJ6ij1W9JyRBPpD8gKTk6o7dyG4SfLpCKcTrPxUSrEAHcUWdY1K1ajnK8AD/s1600/best-ever-chicken-lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-0qgEBDR9tg8G4pvaIiicpsq0PXI2B10GbHTbiCIvpKCxCdOU_Q27qfkeh8olzwY2tdxoS-cnJbG9l3ZOOJ6ij1W9JyRBPpD8gKTk6o7dyG4SfLpCKcTrPxUSrEAHcUWdY1K1ajnK8AD/s1600/best-ever-chicken-lasagna.jpg" /></a></div><span class="Apple-style-span" style="line-height: 16px;"><br />
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<span class="Apple-style-span" style="line-height: 16px;">I referenced a couple different recipes and combined the parts I liked to come up with this little version. I loved it. I think next time I'm going to try to add a vegetable, probably asparagus. This wasn't as much work as I thought it would be. I prepared it in the afternoon and then just popped it in the oven 30 minutes before we wanted to eat! Enjoy!</span><br />
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</span></div><div><span class="Apple-style-span" style="font-size: large; line-height: 16px;">Ingredients:</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">8 Lasagna Noodles</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1 cup chicken broth</span><br />
<span class="Apple-style-span" style="line-height: 16px;">1 can of cream of mushroom or cream of chicken soup</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1/2 teaspoon poultry seasoning</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1 cup Colby Jack Cheese (or whatever you have on hand)</span></div><div><span class="Apple-style-span" style="line-height: 16px;">8 oz package of cream cheese</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1 cup cottage cheese</span></div><div><span class="Apple-style-span" style="line-height: 16px;"></span><span class="Apple-style-span" style="line-height: 16px;">1/2 cup sour cream</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1/2 cup mayo</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1/3 cup chopped onion</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1/3 cup chopped green bell pepper</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1/4 cup chopped parsley</span></div><div><span class="Apple-style-span" style="line-height: 16px;">3 cups diced, cooked chicken meat (I used rotissiere this time and it worked great)</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1 1/2 cups seasoned dry bread crumbs</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: large;">Directions:</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">1. Cook noodles in a large pot of boiling water until done. Drain.</span></div><div><span class="Apple-style-span" style="line-height: 16px;">2. Mix soup, broth, and poultry season in a saucepan. Heat through.</span></div><div><span class="Apple-style-span" style="line-height: 16px;">3. Beat together the cheeses, sour cream, and mayo. Stir in olives, onions, green pepper and parsley.</span></div><div><span class="Apple-style-span" style="line-height: 16px;">4. Place half the noodles in a 9x13 inch pan. Layer with 1/2 cream cheese/cottage cheese mixture, 1/2 cheese, 1/2 chicken, and 1/2 soup mixture. Repeat</span><span class="Apple-style-span" style="line-height: 16px;">. Top with bread crumbs.</span></div><div><span class="Apple-style-span" style="line-height: 16px;">5. Bake at 375 dgrees F for 30 minutes, or until heated through.</span></div>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-67060443894461014132011-07-21T15:09:00.000-07:002011-07-26T13:43:19.475-07:00Creamy Pesto Crockpot Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqFVZ9k1lH1nIYzsrWe7q0qFphCgppRwswGZogoJQb3VN1mMb25ODYBQVemj-ovFr7eHBJItLgA5x6pSJuBzwhl2eBUvj45_qdAs9kyU4ElKWK2JG1Az_5CtktXp7Z3YyhAButtemXVnM/s1600/IMG_2865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqFVZ9k1lH1nIYzsrWe7q0qFphCgppRwswGZogoJQb3VN1mMb25ODYBQVemj-ovFr7eHBJItLgA5x6pSJuBzwhl2eBUvj45_qdAs9kyU4ElKWK2JG1Az_5CtktXp7Z3YyhAButtemXVnM/s1600/IMG_2865.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Thank you to my friend, Jaesi, for this little beauty! </span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 pound chicken tenders or breast</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 can cream of chicken or mushroom</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 cup prepared pesto (Im sure you could use a dry mix, but prepared is what I had on hand)</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 can of artichoke hearts drained and quartered (I used Hearts of Palm, cause it's what I had on hand)</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/2 cup sundried tomatoes cut into small bits</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/2 cup milk or cream (more or less to desired sauce thickness)</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">salt</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">pepper</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">garlic powder</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">a handful of pine nuts</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Add to crock pot and cook on high for 3 hours. Serve over pasta and along side a vegetable. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Enjoy.</span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-44637196378630880812011-06-17T07:51:00.000-07:002011-07-26T13:47:48.998-07:00Pretzel JelloThis is my MIL's recipe! It is a great side to any dinner and the adults will be fighting the kids for it!!<br />
<br />
<b>Crust:</b><br />
2 cups crushed pretzels<br />
2/3 cup nuts<br />
3 Tablespoons sugar<br />
3/4 cup butter<br />
<br />
Crush the pretzels to whatever texture you want. Mix together with nuts (I like walnuts) sugar and butter.<br />
<br />
Press onto the bottom of a 9x13 pan and bake for 10 minutes at 350.<br />
<br />
<b>Cream Cheese Layer </b><br />
8z cream cheese<br />
1 cup sugar<br />
Small Cool whip or make some fresh from whipping cream<br />
<br />
Mix the cream cheese and sugar and fold in the cool whip. Layer on top of crust.<br />
<br />
<b>Jello Layer</b><br />
1 Large or 2 Small jello packs in your choice of flavor<br />
2 cups boiling water<br />
<br />
Combine boiling water and jello and mix. At this time you can add any fruit as well. I like to add Strawberries, Bananas or Raspberries!<br />
<br />
Let it cool in the fridge, but don't let it set too much or it won't poor onto the cream cheese layer good. But, if you poor it too soon then it will sort of melt the cream cheese layer! <br />
<br />
Pour onto cream cheese layer and put back in the fridge to allow the Jello layer to finish setting!<br />
<br />
Enjoy!Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com1tag:blogger.com,1999:blog-4554975598977348674.post-78463707153770406362011-06-17T07:41:00.000-07:002011-06-17T07:41:47.574-07:00Pizza Dough #2I got this recipe from my friend, Tawnya. This is a more traditional pizza dough recipe. So, if you're looking for a more "Italian" pizza dough go with this one! It was delish!<br />
<br />
Makes 4 large pizzas<br />
<br />
8 1/2 cups flour<br />
3 1/2 cups water<br />
1/8 c oil<br />
2 Tablespoons yeast<br />
2 Tablespoons salt<br />
1/4 cup sugar<br />
<br />
Mix all ingredients together and add whatever seasonings you would like. The recommended seasonings are Oregano, Basil and Garlic. <br />
<br />
Divide dough into 4 balls and put in the fridge. Pull it out 1 hour before you want to shape it and bake it.<br />
<br />
Roll out into a pizza, add sauce and toppings.<br />
<br />
Bake at 450 for 10-12 minutesPam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-13236247744590653202011-05-25T14:53:00.000-07:002011-05-25T14:53:09.826-07:00Chicken Salad Sandwich4 c chicken, cubed<br />
3/4 c mayo<br />
1/2-3/4 c sour cream depending on how saucy you want it)<br />
1 tsp paprika<br />
1 tsp seasoning salt<br />
1 c diced celery<br />
3 green onions, diced<br />
1 c chopped pecans<br />
1 1/2 c craisins<br />
1 c diced apple<br />
<br />
Mix sour cream, mayonnaise, paprika, and seasoning salt. Add remaining ingredients and allow to sit in the fridge for a few hours so the flavors have time to combine. You can also wait and add the pecans right before serving so they have more crunch.Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-35521485140120746332011-05-25T14:49:00.000-07:002011-05-25T14:49:16.134-07:00Cream Cheese FrostingIngredients:<br />
<br />
1/2 cup butter, room temperature<br />
8 oz cream cheese, room temperature<br />
2-3 cups of powdered sugar (to taste)<br />
1 teaspoon vanilla<br />
<br />
With an electric mixer, mix the butter and cream cheese together for about 3 minutes on a medium speed until very smooth. Be sure to scrape down the sides of the bowl and the bottom of the bowl.<br />
<br />
Add the vanilla and mix a few seconds. Slowly add the powdered sugar. Keep adding until you get the desired sweetness and thickness.<br />
<br />
I find if you are going to piping with this recipe it is best to refrigerate it for a few hours first. I generally make it first thing in the morning and stick in the fridge until I'm ready to use it! I always get complemented on this frosting. I like it with a strong cream cheese taste, so I generally only add about 2 cups of powdered sugar.<br />
<br />
Variations:<br />
<br />
If I'm using this recipe for a Carrot cake I will add some freshly ground ginger to it.<br />
<br />
Add some scrapings from a vanilla bean is great for a Red Velvet cake!<br />
<br />
Add some grated for dried coconut to it for a Coconut cake!<br />
<span class="Apple-style-span" style="color: #4f1f06; font-family: Georgia, 'Times New Roman', Times, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; text-transform: uppercase;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small; text-transform: none;"><br />
</span></span></span></span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-66567660786500161932011-05-25T14:36:00.000-07:002011-05-25T14:36:07.228-07:00P.F. Chang’s Chicken Lettuce Wrap<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J7ueokxmnknbOE3W8TWvkyTjb6scHWKcXOQewHsGgOfjpJ93Kc3Kb1tMui8gxMIMtPslAnwDP1o3j6vMo_P0Cyp6y4MJBuDfVImZac4V6kuhwR7nwxRg1qp-Wo9OlMULV0qoz-b-U9sj/s1600/AAAAC0897NMAAAAAAEX95w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J7ueokxmnknbOE3W8TWvkyTjb6scHWKcXOQewHsGgOfjpJ93Kc3Kb1tMui8gxMIMtPslAnwDP1o3j6vMo_P0Cyp6y4MJBuDfVImZac4V6kuhwR7nwxRg1qp-Wo9OlMULV0qoz-b-U9sj/s400/AAAAC0897NMAAAAAAEX95w.jpg" width="400" /></a></div><b><br />
</b><br />
<b>Ingredients:</b><br />
<br />
3 Tablespoons Oil<br />
2 Boneless Skinless Chicken Breasts<br />
1 Cup Water Chestnuts<br />
2/3 Cup Mushrooms<br />
3 tbsp. chopped onions<br />
1 Tablespoon minced garlic<br />
4-5 leaves iceberg lettuce<br />
<br />
<b>Special Sauce:</b><br />
<br />
1/4 Cup Sugar<br />
1/2 Cup Water<br />
2 Tablespoon Soy Sauce<br />
2 Tablespoons Rice Wine Vinegar<br />
2 Tablespoons Ketchup<br />
1/2 Teaspoon Sesame Oil<br />
<br />
<b>Stir Fry Sauce: </b><br />
<b><br />
</b><br />
2 Tablespoons Soy Sauce<br />
2 Tablespoons Brown Sugar<br />
1/2 Teaspoon Rice Wine Vinegar<br />
<br />
<b>Directions:</b><br />
<b><br />
</b><br />
Make the special sauce by dissolving the sugar in the water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready. Depending on how much sauce you like this may be WAY too much. So, if you are not a "saucy" person, then you may want to 1/2 the Special Sauce recipe.<br />
<br />
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in the pan and keep hot. As chicken cools, mince waterchestnuts and mustrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another tbsp. of vegetable oil. Add chicken, garlic, onions, waterchestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce leaves. Next time I may just chop up Romaine lettuce in a bowl and serve over the top of it.<br />
<br />
Top with the special sauce.Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-55004690682449654022011-05-15T20:09:00.001-07:002011-05-25T14:25:38.090-07:00Kool Aid Playdough<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups flour </span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup salt</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 packages unsweetened Kool-Aid Mix (you can use one package, but by using two you get a darker color and sweeter smell)</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup boiling water</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 Tablespoons oil</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Mix flour, salt and Kool-Aid well in a large bowl.</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> <span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Add boiling water and oil and then mix with a wooden spoon until it sticks together. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> <span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. When cooled and you can handle the dough mix the rest by hand blending all the color in so it is a nice even color</span></span></span>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-76731771021211419042011-04-28T17:13:00.000-07:002011-04-28T17:15:55.920-07:00"Italian" French Toast<p class="bold marginClearBottom">I saw Buddy Valestro make this on his show Kitchen Boss and wanted to try it. I loved the taste of the orange zest on it! <br /></p><p class="bold marginClearBottom">INGREDIENTS</p> <table id="ingredients"> <tbody><tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1</td> <td class="paddingVertical2 borderBottom1" itemprop="name">2 pound loaf panettone or whatever bread you have on hand<br /></td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">large eggs plus 2 yolks</td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1‑1/2</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup half n' half</td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup amaretto liqueur (optional)<br /></td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoon vanilla extract</td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1/2</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoon nutmeg</td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td colspan="2" class="paddingVertical2 borderBottom1" itemprop="name">zest grated from one orange</td> </tr> <tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">5‑6</td> <td class="paddingVertical2 borderBottom1" itemprop="name">tablespoons butter, as needed</td> </tr> </tbody></table> <div class="marginTop1"> <p class="bold">PREPARATION:</p> <ol class="bold marginLeft3" itemprop="instructions"><li><span class="regular">Remove paper from panettone. Divide loaf into quarters, wrap and put away one quarter. Slice each quarter into two 1" thick slices – you will be slicing off a rounded side on each quarter – eat, save or discard. You will have six, tall, 1" thick slices.</span></li><li class="paddingTop2"><span class="regular">In a large bowl, whisk together the remaining ingredients except for the butter. Heat a large sauté pan – one large enough to comfortable hold three slices without crowding. Add butter and heat until fragrant and foaming.</span></li><li class="paddingTop2"><span class="regular">Dip each piece of panettone into the egg mixture, about a "five count" for each side. Let excess drip from the bread back into the bowl. Fry three pieces at a time, maintaining a low, steady heat, cooking until each side is browned – approx 3 - 4 minutes per side. This yields a tender, custardy interior with a crispier exterior. Add butter as needed and repeat with remaining three slices of panettone.</span></li><li class="paddingTop2"><span class="regular">The bread is quite sweet as is. Suggested serving: topped with butter-toasted sliced almonds and a dusting of 10x sugar.</span></li></ol> </div>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0tag:blogger.com,1999:blog-4554975598977348674.post-68494579320581608562011-04-22T15:03:00.001-07:002011-05-25T14:36:54.281-07:00Caramel French ToastI'm up in Grantsville, at my in-laws, and my MIL shared this recipe with me. We are making it for in the morning and I can't wait to try it! I'll leave a comment with my review tomorrow morning!<br />
<br />
Ingredients:<br />
10 (1 3/4 inch thick) slices French bread - cut off ends<br />
1 1/2 cup packed brown sugar<br />
3/4 cup butter<br />
1/4 cup plus 2 Tablespoons light corn syrup<br />
4 large eggs, lightly beaten<br />
2 1/2 cups of milk or half and half<br />
1 Tablespoon vanilla<br />
1/4 teaspoon salt<br />
Cinnamon and Sugar<br />
1/4 cup butter or margarine - melted<br />
<br />
Combine brown sugar, 3/4 cup butter and corn syrup in a medium saucepan. Cook over medium heat, stirring <span style="font-style: italic; font-weight: bold;">constantly</span> until mixture is bubbly. Pour syrup into 13x9x2 inch <span style="font-style: italic; font-weight: bold;">greased</span> baking dish. Arrange bread slices over syrup squishing them to fit in the pan. Combine eggs, milk, vanilla and salt. Stir well. Pour over bread. Cover and chill for 8 hours or overnight. Before baking, sprinkle cinnamon and sugar over top. Bake at 350 degrees for 45 minutes uncovered. Pour melted butter over the top when done baking!Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com1tag:blogger.com,1999:blog-4554975598977348674.post-16350441544932349962011-04-11T19:47:00.000-07:002011-05-25T14:49:58.908-07:00Sour Cream Noodle Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFetiqN6l2_zP4_ZswwaalNBjbjnoKsLnYfr2IaQ6_MHWtGQP9VFZOwf73bk8KhYFEb8o9t6daFLxA5MMlsjHfosOn1j3I8VKt_3OYoWOHhUWhSP76vupj-se6uXXYZJ_gAktAfE5a7tJ/s1600/5533560574_a517ed3e05_z.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5594523855008387234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFetiqN6l2_zP4_ZswwaalNBjbjnoKsLnYfr2IaQ6_MHWtGQP9VFZOwf73bk8KhYFEb8o9t6daFLxA5MMlsjHfosOn1j3I8VKt_3OYoWOHhUWhSP76vupj-se6uXXYZJ_gAktAfE5a7tJ/s320/5533560574_a517ed3e05_z.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Thank you <a href="http://thepioneerwoman.com/cooking/">Pioneer Women</a> for this new recipe! It was a great new Ground Beef recipe to add to my rotation! It was super yummy and will make great warmups! This made a TON! So, for a smaller family, you could probably 1/2 this and do it in a 9x9.<br />
<br />
Also, next time I may add a LITTLE milk or cream to the sour cream and cottage cheese before I mix in the noodles. It's not that I thought it was dry, but I think it would be nice to have a little more sauce to it.<br />
<br />
<span style="font-size: 130%;"><span style="font-weight: bold;">Ingredients:</span></span><br />
<ul class="ingredients" id="ingredients-125173"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-¼ pound</span> <span itemprop="name">Ground Chuck or Ground Beef<br />
</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can</span> <span itemprop="name">15-ounces Tomato Sauce</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ teaspoons</span> <span itemprop="name">Salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span> <span itemprop="name">Freshly Ground Black Pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 ounces, weight</span> <span itemprop="name">Egg Noodles</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Sour Cream</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-¼ cup</span> <span itemprop="name">Small Curd Cottage Cheese</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Sliced Green Onions (less To Taste)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">Grated Sharp Cheddar Cheese</span></span></li>
</ul><h4>Preparation Instructions</h4><div itemprop="instructions">Preheat oven to 350 degrees.<br />
Get water ready on the stove for boiling noodles.<br />
<br />
Brown ground chuck or beef in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. <br />
Cook egg noodles until al dente. Drain and set aside. <br />
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. <br />
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.<br />
<br />
Bake for 20 minutes, or until all cheese is melted. <br />
Serve with crusty French bread. </div>Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com1tag:blogger.com,1999:blog-4554975598977348674.post-65295772498572695382011-04-06T07:17:00.000-07:002011-05-25T14:50:27.300-07:00Glorified TacosI got this recipe from my friend Nicole. She mentioned she was making it for dinner several times and it always sounded a little funny to me. Then we were invited over and got to try it and it is seriously yummy! It is a super easy and quick dinner, plus super easy to make a lot of! So, this is a great option to make when you need to feed a lot of people!<br />
<br />
<span style="font-weight: bold;">Hamburger Mixture:</span><br />
1 lb hamburger<br />
1/2 a yellow onion (amount to your preference)<br />
peppers (whatever kind you like)<br />
1/4 c brown sugar<br />
8 oz can of tomato sauce<br />
8 oz can of water<br />
1 T Vinegar<br />
Garlic Salt<br />
<br />
Brown hamburger and then add onions and peppers. Saute together for a few minutes and then add the rest of the ingredients. Let simmer for 15 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMj9NvO-gFppTg0b7r24o5ypo1J8ETS1ZvV8tsxExfmqdu9SEnBNimNUZtvyazW6cpB_653TUHzA-e-jiFJudJarWea7FDm7NMfeEs_cZag2yVHXZTFS8rkwIKLmr02tzKZ6bT4ho7qNH/s1600/fritos-chili-cheese-chips-ebay.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5592475501524201570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMj9NvO-gFppTg0b7r24o5ypo1J8ETS1ZvV8tsxExfmqdu9SEnBNimNUZtvyazW6cpB_653TUHzA-e-jiFJudJarWea7FDm7NMfeEs_cZag2yVHXZTFS8rkwIKLmr02tzKZ6bT4ho7qNH/s200/fritos-chili-cheese-chips-ebay.jpg" style="cursor: hand; cursor: pointer; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 147px;" /></a><br />
Layer bottom to top in this order: Chili Cheese Fritos, Hamburger mixture, shredded cheese, lettuce, tomato, Avacado.<br />
<br />
ENJOY!<br />
<br />
YUMMY!Pam from Over the Big Moonhttp://www.blogger.com/profile/04108418473313341900noreply@blogger.com0