This is SO good and I love that I can make it in the crockpot. It makes about 2 quarts which is a lot.
Crock Pot: Tomato-Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth
1/2 bay leaf
Combine above and cook on low for 5-7 hours (add herbs if using fresh)
1 tsp dried oregano (1 TBS fresh)
1 TBS dried basil (1/4 cup fresh)
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half and half (warmed)
1 tsp salt
1/4 tsp black pepper
About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook for another hour.
Friday, December 3, 2010
Wednesday, November 17, 2010
Guacamole
3 Ripe Avacados
1-2 Limes juiced
1 T. Cilantro
1/4 Cup Red Onion
1 clove Garlic
Salt and Pepper
All of these amounts can be altered to taste. I usually just eye it.
1-2 Limes juiced
1 T. Cilantro
1/4 Cup Red Onion
1 clove Garlic
Salt and Pepper
All of these amounts can be altered to taste. I usually just eye it.
OB's Salsa
1 Jalapeño
1/4 Cup. Onion
1 Can Diced Tomatoes with Green Chilies
1 can Whole tomatoes
1/4 tsp Sugar
3/4 tsp Garlic salt
1/2 tsp Cumin
Blend in blender. Goes great with SO many dishes!
1/4 Cup. Onion
1 Can Diced Tomatoes with Green Chilies
1 can Whole tomatoes
1/4 tsp Sugar
3/4 tsp Garlic salt
1/2 tsp Cumin
Blend in blender. Goes great with SO many dishes!
Simple, Perfect Enchiladas!
These are SO yummy! They are a little bit of work- but worth it. Make guacamole and salsa and you will be in heaven. (or your husbands will because you don't like meat. :) )
Recipe: Simple, Perfect Enchiladas!
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6
Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
Recipe: Simple, Perfect Enchiladas!
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6
Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
Simple Vanilla Ice Cream
2 cups Heavy Cream
1 Cup Milk
3/4 Cup Sugar
3/4 tsp. Vanilla Extract
Mix half of the cream with the sugar over medium heat. Until sugar is dissolved.
Remove from heat and add the rest of the ingredients.
Chill in freezer until the sides are hardened.
Freeze in ice cream maker.
1 Cup Milk
3/4 Cup Sugar
3/4 tsp. Vanilla Extract
Mix half of the cream with the sugar over medium heat. Until sugar is dissolved.
Remove from heat and add the rest of the ingredients.
Chill in freezer until the sides are hardened.
Freeze in ice cream maker.
Hoey's Pumpkin Cookies
1 Cup Shortening
3 Cups Sugar
3 eggs
1 Can of Pumpkin (small)
4 1/2 Cups Flour
2 tsp Soda
2 tsp Baking Powder
2 tsp Salt
2 tsp Cinnamon
2 tsp Nutmeg
2 tsp Vanilla
1 pkg. Chocolate chips
Bake 10-14 min at 375
3 Cups Sugar
3 eggs
1 Can of Pumpkin (small)
4 1/2 Cups Flour
2 tsp Soda
2 tsp Baking Powder
2 tsp Salt
2 tsp Cinnamon
2 tsp Nutmeg
2 tsp Vanilla
1 pkg. Chocolate chips
Bake 10-14 min at 375
Apple Dumplings
Recipe: Apple Dumplings
Prep Time: 10 Minutes | Cook Time: 40 Minutes | Difficulty: Easy | Servings: 6
Ingredients
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.
Prep Time: 10 Minutes | Cook Time: 40 Minutes | Difficulty: Easy | Servings: 6
Ingredients
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.
Cheese Bread
Bread
1/2 Cup Sugar
2 T. Yeast
2 Cups Warm Water
1 1/2 tsp. salt
Combine above ingredients and let fizzle.
Add: 3 Cups Flour- you may add more if it is to runny.
Roll out onto a pan that has been sprayed with pam and dusted with flour.
Topping
1/2 Cup Butter
1/4 cup mayo
1/2 tsp. Parsley
1 tsp. Garlic
1/2-1 Cup Monterey Jack Cheese
Bake at 375 for 15 min
1/2 Cup Sugar
2 T. Yeast
2 Cups Warm Water
1 1/2 tsp. salt
Combine above ingredients and let fizzle.
Add: 3 Cups Flour- you may add more if it is to runny.
Roll out onto a pan that has been sprayed with pam and dusted with flour.
Topping
1/2 Cup Butter
1/4 cup mayo
1/2 tsp. Parsley
1 tsp. Garlic
1/2-1 Cup Monterey Jack Cheese
Bake at 375 for 15 min
Chocolate Ice Cream
1 can (14oz) Sweetened Condensed Milk
1/3 Cup Hershey's cocoa ( I use a little less because I'm not a fan of really rich)
2 Cups Cream
1 Cup milk
1 Tablespoon Vanilla and if you like almond add 1/4 tsp. almond.
Over Med. Heat add condensed milk and cocoa for about 10 min.
Remove from heat and mix everything together.
Refrigerate until cold.
Mix in ice cream maker.
1/3 Cup Hershey's cocoa ( I use a little less because I'm not a fan of really rich)
2 Cups Cream
1 Cup milk
1 Tablespoon Vanilla and if you like almond add 1/4 tsp. almond.
Over Med. Heat add condensed milk and cocoa for about 10 min.
Remove from heat and mix everything together.
Refrigerate until cold.
Mix in ice cream maker.
Skotcharoos
2 Cups Sugar
2 cups Karosyrup
2 cups Peanut Butter
Rice Crispies
Bring Karo and Sugar to a boil for 40-60 seconds.
Pull off heat and add peanut butter.
Put in a 9x13 pan.
Top with 1/2 chocolate chips 1/2 butterscotch chips melted.
2 cups Karosyrup
2 cups Peanut Butter
Rice Crispies
Bring Karo and Sugar to a boil for 40-60 seconds.
Pull off heat and add peanut butter.
Put in a 9x13 pan.
Top with 1/2 chocolate chips 1/2 butterscotch chips melted.
Natalie's Sugar Cookies
Mix
1 1/2 Cup Sugar
1 Cup Butter
1 Cup Sour Cream
1 egg
Mix & Add
1 tsp. Baking Soda
2 tsp Vanilla
1/2 T. salt
4 1/2 Cup Flour
Refrigerate dough.
Bake 425 degrees for 5-7 minutes.
1 1/2 Cup Sugar
1 Cup Butter
1 Cup Sour Cream
1 egg
Mix & Add
1 tsp. Baking Soda
2 tsp Vanilla
1/2 T. salt
4 1/2 Cup Flour
Refrigerate dough.
Bake 425 degrees for 5-7 minutes.
Orange Julius
6 oz Frozen Orange Juice
1 Cup Milk
1 Cup water
1/2 Cup Sugar (can reduce)
1 tsp. vanilla
8-9 Ice Cubes
1 Cup Milk
1 Cup water
1/2 Cup Sugar (can reduce)
1 tsp. vanilla
8-9 Ice Cubes
Monday, November 1, 2010
Easy Bean and Rice Enchiladas
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Bushell of green onions
*Finely chop above ingredients and saute until soft (You won't want much crunch)
1 cup of rice ( I use brown- but white is fine too)
Chicken Bouillion
*Cook rice with chicken bouillion in rice cooker
1 can black beans
1 can green enchilada sauce (or tomato soup)
1 can red enchilada sauce
1/4 cup cheese * mix the beans, and 1/2 of each of the sauces(save the rest for the top), cheese, rice, peppers, and onions all together.
*Pour some of the extra sauces on the bottom of a 9x13 pan
* fill flour tortillas with mixture and roll up
* pour left over sauce over the top and sprinkle with extra cheese
Bake in the oven at 350 for 20 min.
Top with sour cream and if you're up for it guacamole and salsa.
1 Yellow Pepper
1 Orange Pepper
1 Bushell of green onions
*Finely chop above ingredients and saute until soft (You won't want much crunch)
1 cup of rice ( I use brown- but white is fine too)
Chicken Bouillion
*Cook rice with chicken bouillion in rice cooker
1 can black beans
1 can green enchilada sauce (or tomato soup)
1 can red enchilada sauce
1/4 cup cheese * mix the beans, and 1/2 of each of the sauces(save the rest for the top), cheese, rice, peppers, and onions all together.
*Pour some of the extra sauces on the bottom of a 9x13 pan
* fill flour tortillas with mixture and roll up
* pour left over sauce over the top and sprinkle with extra cheese
Bake in the oven at 350 for 20 min.
Top with sour cream and if you're up for it guacamole and salsa.
Crockpot Bean Burritos
2 cans refried beans
1 cup salsa
1 cup shredded monteray jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese
1 TBS. chili power
1/4 tsp. ground cumin
Put everything in crockpot on high for 2 hours. Stir a couple times while cooking.
1 cup salsa
1 cup shredded monteray jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese
1 TBS. chili power
1/4 tsp. ground cumin
Put everything in crockpot on high for 2 hours. Stir a couple times while cooking.
Caramel Apple Dip
Caramel Apple Dip
2 c. sugar
1 c. butter
1 c. corn syrup
1 can condensed milk
1 c. cream
1 tsp vanilla
mix all together and boil for about 15 minutes or until it turns caramel color. Stir this constantly or it can burn. Note: you can microwave it 3 minutes at a time-stirring, microwaving another 3 minutes-stirring--repeat this about 5 times total.
Dip apples, pretzels, (chocolate covered ones from costco are great), marshmellows, etc.
2 c. sugar
1 c. butter
1 c. corn syrup
1 can condensed milk
1 c. cream
1 tsp vanilla
mix all together and boil for about 15 minutes or until it turns caramel color. Stir this constantly or it can burn. Note: you can microwave it 3 minutes at a time-stirring, microwaving another 3 minutes-stirring--repeat this about 5 times total.
Dip apples, pretzels, (chocolate covered ones from costco are great), marshmellows, etc.
Vegetable & Stuffing Bake
3/4 cup Mayo
1/2 cup milk
1 pkg. (6 0z.) Stove Top Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 cup shredded cheddar cheese
Preheat oven to 350. Mix dressing and milk in large bowl until well blended. Add remaining ingredients;mix lightly.
Spoon into 11x7 inch baking dish.
Bake 20 to 25 min. or until heated through.
Makes 6 servings.
1/2 cup milk
1 pkg. (6 0z.) Stove Top Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 cup shredded cheddar cheese
Preheat oven to 350. Mix dressing and milk in large bowl until well blended. Add remaining ingredients;mix lightly.
Spoon into 11x7 inch baking dish.
Bake 20 to 25 min. or until heated through.
Makes 6 servings.
Ham,Feta & Rigatoni Bake
12 oz. Rigatoni
1 ½ c diced ham
4 large tomatoes (Roma work well)
1 c (4 oz.) crumbled Feta cheese
1 c Mozzarella cheese
1 ½ tsp. thyme
1 c heavy whipping cream
Cook pasta. Mix all other ingredients. Add cooked noodles. Put Into an oven safe dish (I use a 9x13). Cover and bake at 375* for 15 min. take out and stir to mix the cheese’s and so that the noodles on the edge don’t get crispy.
Bake another 45 minutes. (i usually DON'T cook it THIS long!)
FYI: If you're short on time, I have cooked it without foil for about half the time and it still tasted great.
Easy & YUMMY! It's my new favorite lately.
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