tag:blogger.com,1999:blog-24598211839163526372024-03-13T04:04:39.458-07:00Lunch LadiesRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-2459821183916352637.post-41858416139390167342009-05-04T21:09:00.000-07:002009-05-04T21:20:25.825-07:00Grilled Dill Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_96Mi7YRWmHE/Sf--S1BB8FI/AAAAAAAAAFc/D05BnBDEmgY/s1600-h/salmon"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_96Mi7YRWmHE/Sf--S1BB8FI/AAAAAAAAAFc/D05BnBDEmgY/s320/salmon" alt="" id="BLOGGER_PHOTO_ID_5332189714508279890" border="0" /></a><br />For Patrice,<br /><span style="font-style: italic;">First of all, my disclaimer</span>: I do not measure my ingredients. I usually just add a little of this and a little of that until it tastes okay. Thus, my meals generally turn out just a little different each time.<br /><br />Okay, so we buy the salmon fillets at Costco because they are individually packaged and less "fishy" tasting. Thaw your salmon, then smother in soy sauce. (The key here is to buy Aloha Shoyu at WalMart or Longs Drugstore - other soy sauces are bitter). Poke the fillets with a fork a few times, then sprinkle with Balsamic Vinegar (just a little bit). Coat with dried dill weed, and then spritz with lime juice. Grill on barbeque or George Foreman grill. Takes about ten minutes on the bbq, less for the Foreman.<br /><br />That's it! Pretty simple. I just get sick of eating lemon pepper salmon all the time. This works great served with white rice or as part of a salad, and best of all, it is pretty healthy (if you buy low sodium shoyu). Enjoy!!!Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-6959381900510333072009-02-10T21:29:00.000-08:002009-02-10T21:35:07.421-08:00veggie pizza with my secret sauceMegan, I am so glad you loved my dinner! Thanks for the voicemail! And just in case you didn't guess it, the crust was made from unrolled crescent rolls, the veggies were obvious what they were... And my secret amazing sauce?! Tu sure you want to know? Cream cheese, a little bit of milk and a little bit of hidden valley ranch dry mix... That's it. Super easy! :)<br /><br />And tiff, I will get you that chicken cordon blue casserole recipe soon! <br /><br />Let's see if we can get our lunch ladies blog up and rolling again!Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-9035823576741971382008-06-29T07:48:00.000-07:002008-06-29T07:58:32.315-07:00Breakfast CrisisI don't know if anyone even checks this blog anymore. We've kind of abandoned it. But if anyone out there looks at this, I need HELP! I am in a breakfast crisis! I like to eat cereal and stuff, but I absolutely love to make something special for breakfast when we have time (usually on the weekends or if Ayda wakes up super early). But I'm running out of ideas. I've made pancakes, waffles, french toast, crepes, french waffle toast (french toast in the waffle maker), and now I don't know what to do. I think Brady is getting sick of the usuals. But, he won't eat anything eggy like scrambled eggs, fried eggs, poached eggs, you get the idea... AND, I'm trying not to use the oven right now because it gets SO hot in my house when I do. <br /><br />Any ideas?!<br /><br />--PatriceRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com4tag:blogger.com,1999:blog-2459821183916352637.post-18630098809092946652008-04-23T20:11:00.000-07:002008-04-23T20:34:44.155-07:00Chicken Enchiladas1 pkg. flour tortillas<br />4 chicken breasts, cooked & shredded (or 2 cans of pre-cooked shedded chicken)<br />1 small onion<br />2 Tbsp. Green Chillies<br />Salt and Pepper<br />1/4 tsp. chili powder<br />2 cans cream of chicken soup<br />1/2 lb Cheese<br />1 cup sour cream<br />Rice - I think I make just one cup (I don't remember)<br /><br />Saute onion and chile; add salt, pepper, and chili powder. Add chicken to onion mixture; mix well. In a seperate bowl, mix 1 can cream of chicken soup & cheese ( 1/4 lb cheese). -add chicken mixture to that.<br /><br />Sauce:<br />1 Can Cream of chicken soup<br />1 cup sour cream<br /><br />Spread some of the sauce on bottom of a flat casserole pan (8 x 11). Fill chicken mixture in tortillas, add a spoon full or two of rice; then fold tortilla and place in pan. Cover with remaining sauce and cheese.<br />Bake at 350 for 1 hour<br />-This makes a lot I usually half it for my family.<br />Enjoy. StephRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-53996544090186126932008-04-23T19:59:00.000-07:002008-04-23T20:35:46.627-07:00Pan TacosIt's been awhile since I've posted anything, thanks for keeping us going Patrice.<br />Everything that I make is super easy and this is another one of those.<br /><br />1 lb Hamburger<br />1 Jar Salsa<br />Chopped Olives<br />Grated Cheese<br />1/2 Onion<br />1 Large Can Chili Beans<br />Tortillas (Ripped into Pieces)<br /><br />Brown Hamburger and Onion. Add salsa & Chili beans. Add sauce to bottom of baking pan. Then Layer tortillas - sauce - olives - cheese (end with cheese)<br />You can either simmer on the stove (until cheese is melted) or bake in oven @ 350 for 20 min.<br /><br />Sorry no pictures. I haven't been in the mode these days.<br />StephRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-14878858212499345562008-04-23T16:31:00.000-07:002008-04-23T16:34:02.837-07:00CrepesI know Crepes are so basic, but I found an AMAZING recipe and I just have to share it with everyone. So it's not as healthy as it could be, but they're so rich and yummy! I found it on Take Home Chef on TLC. --Patrice<br /><br />1 cup all purpose flour, sifted<br />4 teaspoons granulated sugar<br />Pinch of salt<br />2 large eggs<br />1 1/4 cups whole milk<br />1/2 cup heavy whipping cream<br />1 tablespoon unsalted butter<br /><br /><br />Combine the flour, sugar and salt in a large mixing bowl. Add the eggs and 1/2 cup of the milk and whisk to form a soft paste.<br /><br />Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth thin batter. Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-86934827759055288362008-04-16T15:13:00.001-07:002008-04-16T15:22:15.494-07:00Pretzel ChickenAlright Steph, You requested this, so I'm actually going to post a recipe. I think we've all been slackin a little!! If anyone wants a recipe of anything I've done in the past few months, let me know!<br /><br />Pretzel Chicken:<br />Pretzels (ground up in blender)<br />Chicken (cut up into your favorite size)<br />Eggs (beaten)<br />Flour<br /><br />Dip pieces of chicken in flour, shake of excess, dip in eggs, then ground up pretzels. Place on greased baking sheet and bake until you think it is done.<br /><br />Cheese Sauce:<br />2 T Butter<br />2 T flour<br />1 cup milk<br />shredded cheese<br />1 T dijon mustard<br /><br />Melt butter in small pan, stir in flour, slowly add milk, stir till thick, add cheese and mustard and stir till mixed. Done.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com2tag:blogger.com,1999:blog-2459821183916352637.post-6137822283183026462008-03-13T19:11:00.000-07:002008-03-13T19:33:24.353-07:00Chicken Enchilada Soup<a href="http://2.bp.blogspot.com/_96Mi7YRWmHE/R9njoKyabSI/AAAAAAAAADk/-QqwnHh04R4/s1600-h/HPIM3429.JPG"><img id="BLOGGER_PHOTO_ID_5177419525869169954" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_96Mi7YRWmHE/R9njoKyabSI/AAAAAAAAADk/-QqwnHh04R4/s320/HPIM3429.JPG" border="0" /></a><br /><div>Here's that super yummy soup I made... It was so easy. My only problem with it was that it is supposed to be a crockpot recipe but I had to make it on the stove because it didn't all fit in my crockpot....</div><br /><div><br />2 large chicken breasts<br />1 (15 ounce) can whole peeled tomatoes, mashed<br />1 (20 ounce) can enchilada sauce (I used Rosarita)<br />1 shallot, peeled but not chopped</div><div>1 (4 ounce) can chopped green chile peppers<br />2 cloves garlic, minced<br />1 box chicken broth<br />1 teaspoon savory<br />1 teaspoon ground red pepper<br />1 bay leaf or a few sprinkles of crushed bay leaves<br />1 (10 ounce) package frozen corn<br />1/4 cup chopped cilantro<br />1 can black beans<br /><br />DIRECTIONS<br />Place chicken, tomatoes, enchilada sauce, whole onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with savory, red pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken is fully cooked, take out and shred, then return to sauce and cook longer. When it was done I took out the onions becuase I don't really like eating chunks of onion (the shallot)... but you can do what you want. Top with cheese and tortilla chips. (I topped mine with avocado but since you guys don't really like avocado, I didn't even offer it to you... sorry steph and tiff!)</div>Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-53180077478601215002008-03-12T18:28:00.001-07:002008-03-12T18:32:57.191-07:00A total bust!For some reason on Saturday morning I felt like makin' something delicious so I open the cookie cook book that I haven't opened in months and pick something out. Some sort of peanuty cookie. I get everything out, turn on the oven, turn my kitchen into a total mess! Throw the cookies in, and Travis comments, "Mmm, those cookies are smelling good." Then a couple minutes later he says, "those cookies are starting to smell done camille..." I look at the timer to see how much time is left and what do I see? The number I set it for! Doh! I forgot to start it! I run to the oven and what do I find? Burned cookies! I hate old, crappy ovens in apartments. One day this won't be a problem anymore...when the day comes will be the day that I will post something delicious on here that everyone will actually want to make! Until then I guess I'll just keep reading. -camilleRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com3tag:blogger.com,1999:blog-2459821183916352637.post-53251984775595535372008-03-11T19:18:00.001-07:002008-03-11T20:11:36.591-07:00Roast Beef Pitas<a href="http://2.bp.blogspot.com/_96Mi7YRWmHE/R9c9pCtwDiI/AAAAAAAAADc/yclBohMzFFE/s1600-h/IMG_0297.jpg"><img id="BLOGGER_PHOTO_ID_5176674071998369314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_96Mi7YRWmHE/R9c9pCtwDiI/AAAAAAAAADc/yclBohMzFFE/s320/IMG_0297.jpg" border="0" /></a><br /><span style="font-size:85%;">These are so good and very low calorie! I made these all the time when I first started Weight Watchers, because of how few "points" they were. So, they are healthy, tasty, and not gonna add on the pounds...even if you eat two! :)</span> ---Holly<br /><br /><span style="font-size:85%;">*Shredded roast beef -(Cooked)</span><br /><span style="font-size:85%;">*One green bell pepper</span><br /><span style="font-size:85%;">*One medium onion -(I like purple, they're less strong)</span><br /><span style="font-size:85%;">*Mushrooms -(If you like them)</span><br /><span style="font-size:85%;">*Three roma tomatoes </span><br /><span style="font-size:85%;">*Soy sauce -(to taste)</span><br /><span style="font-size:85%;">*Whole Grain pita pockets -(I like the Kangaroo brand. They have flaxseed, oat bran, and wheat bran and 5 grams of fiber per pocket AND they taste so good! You can find them at Wal-mart in front of the Deli/Bakery, or Lin's, by bakery.)</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">1. Cook and shred a small roast, or use two cans of pre-cooked roast beef. (I 've used both and they both work great. Canned is obviously faster.)</span><br /><span style="font-size:85%;">2. Chop peppers, onions, tomatoes, mushrooms to desired size --I like things chucky, fajita style.</span><br /><span style="font-size:85%;">3. Coat bottom of frying pan with olive oil, and saute peppers, onions, mushrooms and tomatoes. When they start getting soft add the roast beef.</span> <span style="font-size:85%;">Warm through</span>.<br /><span style="font-size:85%;">4. Add soy sauce to taste. It really brings out the flavor of the beef. I use low sodium so it isn't too salt. After everything is warmed through, fill pockets to desired amount, and Enjoy!</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"></span><br /><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"></span>Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com4tag:blogger.com,1999:blog-2459821183916352637.post-5751289542949339742008-03-11T17:48:00.000-07:002008-03-11T17:56:14.589-07:00Cheesy Potato and Corn ChowderINGREDIENTS:<br />2 Tbsp. Margarine<br />1 cup chopped celery<br />1 cup chopped onion<br />1 (14.5 oz.) cans Chicken Broth<br />3 cups peeled and cubed potatoes<br />1 (15 oz.) can whole kernel corn<br />1 (4 oz.) can diced green chiles (optional)<br />1 (2.5 oz) package country style gravy mix<br />2 cups milk<br />1 cup shredded Mexican-style processed cheese (Velveeta)<br /><br />DIRECTIONS:<br />1. In a large saucepan, melt margarine over medium high heat. <br />Add celery and onion, cook and stir until tender (about 5 minutes).<br />2. Add chicken broth; bring to a boil. Add potatoes; cook over low<br />heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.<br />3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk;<br />stir into boiling mixture. Add cheese; cook and stir over low heat until<br />cheese is melted.<br /><br />*Some variations on this recipe are to use more corn than called for<br />(2 cans regular and one can of creamed), or I just add what I have<br />and I have used regular mild cheese that I grated and just added a<br />little extra milk. Hope you enjoy! MeganRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-84649928684458565222008-03-06T12:43:00.000-08:002008-03-06T12:49:13.868-08:00Pasta SaladHere's a somewhat idea of the pasta salad I made on Tuesday... I kinda just threw things together, so I don't have an exact recipe. --Patrice<br /><br /><span style="font-weight:bold;">Pasta Salad</span><br /><br />Spiral Noodles, cooked, drained, and rinsed in cold water<br />Pepperoni, sliced a few times (I used turkey because it's healthier)<br />Olives, Sliced in half<br />Cucumber, peeled and cubed<br />Cherry tomatoes, cut however you want<br />Broccoli, cut into very small pieces<br /><br />Mix all, pour on a little Zesty Italian Dressing, stir, then sprinkle on a little crumbled feta cheese.<br /><br />Easy as that!Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-57712691471599510452008-03-03T10:57:00.000-08:002008-03-03T11:10:24.150-08:00Baked Macaroni with Italian Sausage and PeppersThis is one of my <span style="font-style:italic;">most</span> <span style="font-style:italic;">favorite</span> meals for dinner. It makes an entire 9x13 pan so it's perfect for company or lots of leftovers. Half it if that is too much for your family. -Jess<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_96Mi7YRWmHE/R8xMnLxFvhI/AAAAAAAAAC8/JwWOJjn75bU/s1600-h/IMG_5175.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_96Mi7YRWmHE/R8xMnLxFvhI/AAAAAAAAAC8/JwWOJjn75bU/s320/IMG_5175.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5173594307999153682" /></a><br /><br />13.25 oz of whole wheat pasta (the Heartland variety comes in this size)<br />EVOO to saute with (extra-virgin olive oil)<br />2 cloves garlic minced<br />1 onion, chopped<br />2 green peppers diced<br />2 red peppers diced<br />2 T dried basil<br />4 cups spaghetti sauce (this is 2 glass jars worth)<br />1 lb italian or smoked sausage (pre-cooked) sliced thin (I like to double the meat)<br />2 cups shredded mozza. cheese<br />1 cup Parmesan cheese<br /><br /><br />Cook the macaroni. Preheat the oven to 350. In a skillet, saute the garlic, onion, peppers and basil in EVOO. Add the sausage and spag. sauce and simmer 5 minutes. In a 9x13 pan, spread 1 cup of the sauce then 1/2 of the macaroni, 1/2 of the sauce, 1/2 of the mozz. cheese. Repeat the layers. On top sprinkle the parmesan cheese. <br /><br />Bake for 25 minutes. Let stand 10 min. before serving.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-880240420499768032008-02-27T21:07:00.000-08:002008-02-27T21:21:37.372-08:00Yummy Chocolate Chip Cookies<a href="http://1.bp.blogspot.com/_96Mi7YRWmHE/R8ZEworOv9I/AAAAAAAAAC0/wnnQtLegL7I/s1600-h/Abby+2-08+4+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_96Mi7YRWmHE/R8ZEworOv9I/AAAAAAAAAC0/wnnQtLegL7I/s200/Abby+2-08+4+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5171896824424742866" /></a><br /> 1) Beat Together:<br /><br />2 1/2 cups Sugar<br />2 cups Brown Sugar<br />1 Lb Butter<br />5 Eggs<br />2 tsp Vanilla<br /><br /> 2) In a separate bowl:<br /><br />5 cups White Flour<br />2 cups Wheat Flour<br />2 tsp baking soda<br />2 tsp salt<br /><br />Combine together. <br />Then add 2 packages chocolate chips.<br />I always use Ghiradelli (sp) choc chips, they are bigger and I think they make the cookies.<br />Bake @ 375 for 8-10 minutes.<br />Again these make so much.. I ball them up put them on paper plates and in freezer bags, then I can have warm cookies whenever I want (but no more than 3 servings!)<br />I hope you like them. -StephRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-72714638520749331522008-02-27T20:20:00.000-08:002008-02-27T21:07:07.527-08:00Albie Rolls<a href="http://2.bp.blogspot.com/_96Mi7YRWmHE/R8ZA54rOv7I/AAAAAAAAACk/mI8c2Jsb9Yg/s1600-h/Abby+2-08+7+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_96Mi7YRWmHE/R8ZA54rOv7I/AAAAAAAAACk/mI8c2Jsb9Yg/s320/Abby+2-08+7+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5171892585292021682" /></a><br />Dough:<br />1 3/4 cups warm water<br />3 Tbs yeast<br />1/2 cup oil<br />1/2 cup Sugar<br />(Let these first 4 ingredients stand for 15 min.) <br />Then add the following 3:<br />2 Eggs<br />1 1/2 tsp Salt<br />5 cups Flour<br /><br />Insides:<br />1 pkg Cream cheese (softened) (I like extra cream cheese and add 1/2 pkg more)<br />Sliced ham (I use lunch meat)<br />Grated Cheddar cheese<br /><br />Roll out bread dough 1/4" thick (more rectangle than square)<br />Spread cream cheese, put down ham slices then spread cheese.<br />Roll up like cinnamon rolls, cut with string.<br />Put on cookie sheet Bake @ 350 for 10-15 mins or until dough is done.<br /><br />This makes a lot. I always freeze what we don't eat, then Nate takes them for lunch when we don't have left overs. Enjoy. StephRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-7470423410390169792008-02-27T20:02:00.000-08:002008-02-27T20:20:13.868-08:00Chicken Rolls<a href="http://4.bp.blogspot.com/_96Mi7YRWmHE/R8Y2MYrOv5I/AAAAAAAAACU/WNsqP1twIh8/s1600-h/Abby+2-08+4+014.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_96Mi7YRWmHE/R8Y2MYrOv5I/AAAAAAAAACU/WNsqP1twIh8/s320/Abby+2-08+4+014.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5171880808491696018" /></a><br />This is one of our regulars, it is super easy and super good. <br /><br />1 pkg (8 oz) Cream Cheese (softened)<br />2 cans canned chicken (you can shred your own chicken - this is just easier)<br /><br />2 packages Crescent Roll Dough<br /><br />Mix cream cheese and chicken together. <br />Separate & Flatten crescent rolls, add a spoon full or two of chicken mix to the center of dough and wrap dough around, press dough together to seal.<br /><br />Melt Butter in a bowl<br />Crush Ritz crackers in a bowl<br /><br />Dip uncooked roll into butter and then into crackers.<br /><br />Bake @ 350 for 25-30 Minutes<br /><br />Use Cream of Chicken soup as gravy. (Fill can 3/4 full of water to delude and bring to a boil)<br /><br />I hope you enjoy. -Steph-Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com2tag:blogger.com,1999:blog-2459821183916352637.post-41688250631361751682008-02-27T11:20:00.000-08:002008-02-27T11:23:57.863-08:00Chicken SandwichesSorry ladies, no picture here due to camera problems, but here is a great recipe instead!<br />-Jess<br /><br />This serves 8 people, so plus or minus however you need to.<br /><br />4 cans canned chicken breast<br />1 cup chopped celery<br />1 cup chopped green onions<br />enough mayo to make it creamy<br />ranch dressing to taste (I put in about 1 T per can of chicken)<br /><br />Mix together in a bowl and serve on fresh croissant rolls. If you want, you can add sliced grapes to the mixture.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-56765917844235547562008-02-27T11:05:00.000-08:002008-02-27T11:24:28.723-08:00Contessa CheesecakeBy request, here is the Barefoot Contessa Cheesecake recipe that is <span style="font-style: italic;">soooo</span> fabulous.<br />It's really easy to make, just make sure you plan in advance because it takes some time.<br />Enjoy! Jess<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_96Mi7YRWmHE/R8W2-IrOv3I/AAAAAAAAACE/e_aKJyPptYI/s1600-h/IMG_5105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_96Mi7YRWmHE/R8W2-IrOv3I/AAAAAAAAACE/e_aKJyPptYI/s320/IMG_5105.JPG" alt="" id="BLOGGER_PHOTO_ID_5171740925701832562" border="0" /></a><br /><br /><span style="color: rgb(204, 0, 0);">For the crust:</span><br />1 1/2 cups graham cracker crumbs (10 crackers)<br />1 T sugar<br />6 T butter, melted<br /><br /><span style="color: rgb(204, 0, 0);">For the filling:</span><br /><br />2 1/2 lbs cream cheese, at room temp.<br />1 1/2 cups sugar<br />5 whole eggs, room temp.<br />2 egg yolks, room temp.<br />1/4 cup sour cream<br />1 T lemon zest<br />1 1/2 tsp. vanilla<br /><br />Preheat oven to 350. To make crust, combine the 3 ingredients until moistened. Press into a 9-inch springform pan. Leave an inch up the sides. Bake for 8 minutes. Cool to room temp.<br /><br />Raise oven to 450. To make filling, cream the cream cheese and sugar on med-hi until light and fluffy. (5 min) Reduce speed and add eggs and yolks two at a time. Scrape down the bowl as needed. On low speed, add sour cream, zest, and vanilla.<br />Pour into cooled crust. Bake for 15 minutes. Turn oven down to 225 and bake for 1 hour and 15 min. The cake will not be completely set, so allow the cake to sit in the oven with the door open for 30 min. Take the cake out and sit on top of stove for 2-3 hours more. Wrap and refrigerate overnight.<br /><br />To remove from pan, run a hot knife around the edges. Serve on the bottom of the pan. Top with whatever you want.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-82147709288391886472008-02-27T10:22:00.000-08:002008-02-27T10:27:07.599-08:00Taco BakeIngredients<br /><br />1 box mac and cheese<br />1 lb. ground beef<br />1 pkg. taco seasoning mix<br />3/4 cup water<br />3/4 cup sour cream<br />1 1/2 cup shredded cheese<br />1 cup salsa<br /><br />Directions<br /><br />Preheat oven to 400. Prepare mac and cheese as directed on box. While mac is cooking brown the meat and drain. Add taco seasoning mix and water to meat, simmer 5 min. Stir sour cream into mac and cheese. Spoon half of this mixture into a baking dish put a layer of meat mixture on top of that and 1 cup of cheese, then the rest of the mac and cheese. Cover. Bake 15 min. Top with salsa and remaining cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-92094328912041086102008-02-26T16:31:00.000-08:002008-02-26T16:45:51.244-08:00Awesome Beef StewIngredients<br /><br />3/4 cup Italian Dressing<br />2 lb beef in 1 in chunks<br />6 slices of bacon<br />1 large onion<br />3 cups sliced mushrooms<br />3 cups sliced carrots<br />3 medium potatoes cubed<br />1 14.5 oz can stewed tomatoes<br />1 14.5 oz can beef broth<br /><br />Directions<br /><br />1. Trim excess fat from meat and cut into even 1-inch chunks<br />2. Place dressing and beef in large resealable plastic bag. Refrigerate 30 min. to marinate.<br />3. Cook bacon in large pot on medium heat 5 min. or until crisp. Remove bacon from pot using slotted spoon.<br />4. Drain excess bacon fat<br />5. Add onion and mushroom to pot; cook on medium-high heat 10 min or until softened. Add beef with marinade, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot.<br />6. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 min. Uncover and simmer 15 min.<br /><br />I did not put the mushrooms in and only used half the onion, I also used twice as much broth.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-3139820576611330502008-02-26T16:22:00.001-08:002008-02-26T16:31:30.200-08:00Chicken EnchiladasSorry I don't have pictures for any of the recipes I am going to put on today.<br /><br />Ingredients<br /><br />1/4 cup chopped pecans<br />1/4 cup chopped onions<br />2 T margarine or butter<br />2 4oz cans of diced green chili peppers, drained<br />1 3oz package cream cheese, softened<br />1 T milk<br />1 handful of fresh thyme<br />1 handful of fresh rosemary<br />2 cups chopped cooked chicken<br />12 7in flour tortillas<br />1 10 3/4 oz can condensed cream of chicken or mushroom soup<br />1 8oz carton sour cream<br />1 cup milk<br />3/4 cup cheese of choice<br />2 T chopped pecans<br /><br />Directions<br /><br />1. In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 can of the green chilis.<br />2. In a medium mixing bowl combine softened cream cheese, the 1 T milk, and herbs; add nut mixture and chicken. Stir till combined. Spoon about 3 T of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in a greased 13x9 in baking dish.<br />3. In a medium mixing bowl combine soup, sour cream, 1 cup milk, and the other can of chili peppers. Por the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 for 35 min, remove, sprinkle with cheese and pecans and bake until cheese melts.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-15112772962079428852008-02-20T20:44:00.000-08:002008-02-20T20:59:25.105-08:00Beef and Broccoli Stir-fry<div>I made this for dinner tonight and it was so easy and SUPER yummy!!! --Patrice</div><br /><div>Ingredients:</div><br /><div>1 lb skillet steak, julliened (or pre-cut stir-fry meat)</div><div>2 cups cut up broccoli (not too small)</div><div>Cashews (optional, but so good)</div><div>Soy Sauce</div><div>Sugar</div><div>Cornstarch</div><div>1/2 cup Water</div><br /><div>Marinate the steak in 1/4 cup Soy Sauce and 1/4 cup sugar all mixed together. (I stole this from Megan...) I marinted mine for almost 12 hours and it was SOOOO good, but a few hours would be fine....</div><br /><div>To cook: put meat in pan; brown. Add broccoli. Meanwhile, mix 2 tsp cornstarch with 2 tbsp soy sauce. When broccoli looks adequately cooked, add 1/2 cup water and cornstarch mix. Cook to thicken. Sprinkle in your liking of cashews, stir and eat on top of some hot and steamy rice.<img id="BLOGGER_PHOTO_ID_5169293000501542754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_96Mi7YRWmHE/R70EmIrOv2I/AAAAAAAAAB8/N7Z7PJUZ8JM/s320/HPIM3286.JPG" border="0" /></div>Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com1tag:blogger.com,1999:blog-2459821183916352637.post-70717149879683299862008-02-20T19:48:00.000-08:002008-02-20T20:43:42.114-08:00Stacked Enchiladas<a href="http://3.bp.blogspot.com/_96Mi7YRWmHE/R70BLYrOv1I/AAAAAAAAAB0/6n5L0vdYRck/s1600-h/HPIM3284.JPG"><img id="BLOGGER_PHOTO_ID_5169289242405158738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_96Mi7YRWmHE/R70BLYrOv1I/AAAAAAAAAB0/6n5L0vdYRck/s320/HPIM3284.JPG" border="0" /></a><br /><div><div>These are my FAVORITE!!!!!!! --Patrice</div><br /><div></div>INGREDIENTS:<br /><br /><div>*Corn Tortillas (<span style="font-size:78%;">about 4 per person</span>)</div><div>*1 can Rosarita Enchilada Sauce <span style="font-size:78%;">(Rosarita brand is my favorite sauce and I figure 1/4 - 1/3 cup sauce per person)</span></div><div>*Lettuce, shredded; <span style="font-size:78%;">you decide how much you want</span></div><div>*Sliced olives <span style="font-size:78%;">(I buy the regular olives then put them through my egg slicer to chop em quick)</span></div><div>*Shredded Cheese <span style="font-size:78%;">(cheddar, mexican blend, whatever kind you want)</span></div><br /><div>Warm sauce in saucepan. Heat oven to 200 degrees. In hot skillet heat one corn tortilla, put it on oven-safe plate (I like to put another tortilla on the skillet to warm while I do the next part), then pour on a little sauce and spread around. Sprinkle on some cheese, olives, and lettuce, then top with another tortilla until it's 3 or 4 layers thick. Put in warmed oven to keep warm while you make another delicious stacked enchilada!</div><br /><br /><div></div></div>Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-43347233451246573432008-02-20T19:41:00.000-08:002008-02-20T19:48:01.536-08:00Fettuccine CarbonaraI didn't take a picture because I didn't think it was going to be very good, but it turned out okay, so here's the recipe. --Patrice<br /><br />1/2 lb (8 oz) fettuccine, uncooked<br />1 cup frozen peas<br />1/4 cup cream cheese<br />1/4 cup light Caesar dressing<br />1 tbsp flour<br />1 cup milk<br />6 oz chopped ham<br />1/4 cup chopped fresh parsley<br />3 tbsp grated parmesan cheese<br /><br />Cook pasta as directed on package.<br /><br />Meanwhile, beat cream cheese, dressing, and flour in small saucepan with wire wisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on med-low heat 5 min. or until heated through, stirring occasionally. Drain fettuccine mixture; return to saucepan. Add sauce and peas; mix lightly. Cook an additional 2 to 3 minutes or until heated through, stirring occasionally.<br /><br />Top with parsley and parmesan cheese.<br /><br />Makes 4 servings.Recipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0tag:blogger.com,1999:blog-2459821183916352637.post-6961390053425058542008-02-10T19:49:00.000-08:002008-02-10T19:53:41.704-08:00A shout out to Tiff!Hey! I want you to notice that Patrice has now set up a blog! So that means you are the lone ranger! Please set one up, you have such a cute son, and we'd love to see all of the pictures you take of him. :)<br />I'll see you bright and early in the morning girls!!<br />StephRecipeshttp://www.blogger.com/profile/10603306000826638935noreply@blogger.com0