Welcome Fellow Food Enthusiasts

Friday, April 17, 2009

peach cobbler.

1 1/2 c Bisquick
3/4 c sugar
1/2 c milk
1 tsp cinnamon
1 stick butter {i used about half this much}
1 large can peaches with syrup
Melt butter in 9 inch cake pan {square}. Mix together in small bowl: Bisquick, sugar, milk and cinnamon. Spoon mixture {rounded spoonfulls} over butter. Place peaches over mixture and pour peach syrup over all. {i used about half of the syrup because it seemed like a lot}. Bake for 35 to 40 minutes at 350 degrees. Serve warm with vanilla ice cream or whipped cream {or cool whip}.

Monday, April 13, 2009


i would not normally post this family favorite meal, but Gina told me to and she is the BOSS!!
(these are just estimates, i dont really ever measure)
2 Cups pinto beans
1/8 cup dehydrated onion (you can use fresh onions too)
2 Tbs salt
about 6 cups of water??? i fill my crock pot up half way.
**i put the beans on at night after dinner on low, then in the morning i get up and put the crock pot in the fridge, at about 1 or 2 i put the crock pot back on low until dinner time, the cooling time in the fridge gives the beans more flavor.
cook a soft tortilla, put beans over tortilla open faced, cover with cheese, sour cream and salsa...enjoy.
Simple, cheap and a great way to use your food storage... oh and delicious, its my husbands all time favorite meal. :)

Wednesday, April 8, 2009

healthy turkey chili....

1 1/2 lbs turkey burger (you can use hamburger...obviously)
1/2 onion chopped
1 tsp. garlic salt
(brown those together)
combine in crock pot
1 can kidney beans
1 can black beans
1 can pinto beans
1 can italian stewed tomatoes
2 small cans tomato sauce
3 TBS worcestershire sauce
2 TBS red wine vinegar
1 1/2 TBS Chile powder.
add browned meat.
cook in crock pot for about 4 hours.

less then 5g of fat per 1 cup serving.

Sunday, April 5, 2009

slow-cooker chicken tortilla soup.

this super easy soup is delicious... and good for you, too!

1 lb shredded, cooked chicken {i used 2 12 oz cans of chicken}
1 {15 oz} can whole peeled tomatoes, mashed
1 {10 oz} can enchilada sauce
1 medium onion, chopped
1 {4 oz} can chopped green chile peppers
2 cloves garlic, minced
1 cup water
1 {14.5 oz} can chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 {10 oz} package frozen corn
1 tbsp chopped cilantro
7 corn tortillas
vegetable oil

place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6-8 hours or on high setting for 3-4 hours. {i cooked mine on high for 2 hours because my "slow" cooker cooks pretty quickly.}

preheat oven to 400 degrees. lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet. bake in preheated oven until crisp, about 10-15 minutes. to serve, sprinkle tortilla strips over soup. {i also topped with some cheddar cheese}.

notes: any can of tomatoes {crushed, whole, diced} will do. i pureed mine in the blender for my picky husband. i didn't add an entire onion {maybe about 1/4 cup total}. also, i added only a shake or two of chili powder because i used a can of medium enchilada sauce. i didn't want it TOO spicy.

Saturday, April 4, 2009

Black Forest Delight Cake

Brady doesn't really like cake, but he LOVES this one. It is always requested for his birthday or any special occasion that requires cake. He likes it because it is so moist, unlike some cakes can be. It takes a little thinking ahead to have it ready in time but is definitly worth it!

What You Need

1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool Whip French Vanilla Whipped Topping, thawed (or just regular Cool Whip)
1/3 cup drained maraschino cherries, divided
1 square Semi-Sweet Chocolate, melted (I just use chocolate chips!)

Make It

PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.

STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.

MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer.

Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture.

Drizzle with melted chocolate.

Garnish with reserved cherries.

Store in refrigerator.


How to Drizzle Chocolate
Melt chocolate as directed on package. Spoon into small resealable plastic bag. Cut small hole in one of the bottom corners of bag. Use to drizzle chocolate over dessert. Or use spoon to drizzle chocolate over dessert.

I have also changed it up a bit and used strawberry Jello and strawberries instead or raspberries would be great too. I think just about any fruit that goes well with chocolate you could use!

Thursday, April 2, 2009

Orange Chicken

2-3 large chicken breasts (Cubed)
1 1/2 tsp. salt
a pinch of black pepper
1/2 Cup cornstarch
1/4 Cup flour
1Tbsp. Ginger (I would recommend using less, it was a little strong)
1tsp. garlic cloves or powder
1 can of chicken broth
crushed red peppers to taste

Orange Sauce:
1 orange
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. water
5 Tbsp. sugar
5 Tbsp. chicken broth

mix egg, salt, and pepper in a small bowl. mix cornstarch and flour in another bowl. put all the pieces of diced chicken into the egg mixture, and cover the chicken, I do this just with my hands. then move it to the flour mixture and coat the chicken. fry chicken in a fry pan using a little bit of oil. once chicken in a golden brown color and is cooked through add ginger, garlic, red pepper, and chicken broth (only about 1/2 the can) simmer for about 10-15 min. or until most of the liquid is absorbed.
in another small bowl mix ingredients for orange sauce, soy sauce, water, sugar, and chicken broth, then zest the outside of an orange until it is completely bald and add to mixture. if you want a lot of the orange taste you can cut the orange in half and squeeze the juice into the mixture as well. stir mixture and add to your chicken, mix until coated with the sauce.

Serve with white rice or ham fried rice, recipe to follow. Enjoy! This might seem a little over whelming but it really was quiet easy, and way delicious, you can call me if you have any questions.

Chicken Fried Rice

1-2 chicken breast (diced)
3 scrambled eggs
1/2 white onion (finely chopped)
1 1/2 cups frozen carrots and peas
1/2 cup butter (I usually use less)
1 tsp. garlic
2 cups white rice (not instant)
soy sauce to taste

marinate chicken in soy sauce for a few hours, if you don't have much time, mix it with chicken before cooking. cook chicken in a small amount of oil, add onion and saute until clear. add frozen vegetables and cook until soft. in a separate pan scramble the eggs and chop finely, then add to mixture. I cook my rice in a rice cooker then add it to the mixture. melt butter and add garlic to it, then pour over mixture. mix altogether well and add soy sauce to taste.

Side note this can be a meal all on it's own, or notice above I have substituted the chicken with cubed ham and made it with the orange chicken, delicious.