Friday, May 29, 2009

I'm startin up again, and I'll keep it going this time!

So, I decided I need to get this blog going again. I need to get my yummy recipes on here that I love. I have changed the name ( cuz my goofy sister thinks she stink's at blogging), whatever, we will still use her recipes because she is an amazing cook. Actually most everyone cooks well in my family. My 2 Karen sister's need to give me their yummy recipes too. They are fabulous cooks. I am going to be a little simpler this time and maybe not worry so much about taking pictures of the food, that's what messed me up the first time =).
Trust me though, if I post a recipe I promise you they are worth trying.
try them out and let me know what you think. I really love feedback on recipes.

Here's the first one for you, It's my "Cheesy Ham and Potato soup"

  1. 2 cups ham (diced)
  2. 4 large potato's (diced) and cooked
  3. 1 large red onion (diced)
  4. 4 green onion's (diced) use white and green parts
  5. 2 cups sour cream
  6. 1 family size can of cream of chicken soup
  7. 3 tbs. dijon mustard
  8. 2tsp. ground mustard
  9. 4 cups milk
  10. 1 cup swiss cheese
  11. 2 cups cheddar cheese
  12. 2 tbs. Cholula hot sauce ( my secret ingredient)

In a large bowl combine the cream of chicken soup, sour cream, dijon mustard, ground mustard , and salt and pepper to taste. mix together and put to the side.

In a large pot sautee the ham, and onions together with a little salt and pepper. Add the cooked potato's untill combined. Quickly add the sour cream mixture to the pot. Combine well ( keep the temp. at med. high). Add the milk and whisk all together.

once the soup is warm add both cheeses, and the hot sauce. and, of course salt and pepper to taste. If you are like me you may want to add a little more hot sauce to it to give it a little more heat.

But that's it folks. Stir frequently until it is nice and warm and has simmered for about 15 min.

as always, let me know what ya think. I know my whole family gobbled this one up fast, and that's always a hit for me.

Monday, November 17, 2008

kickin pumpkin apple muffins

I'm telling you I have tried so many pumpkin muffin recipes. I know what generally goes in them so I kicked it up a bit and added my own ideas to the mix. I have been doing that a bit lately and have been having fun with it. The way I know it's a winner is when all 4 of my kids gobble them all up. The apples make them super yummy. Try them out, I think you'll like them.

kickin pumpkin apple muffins

4 1/2 cups flour
1 1/2 cups sugar
6 tsp. pumkin pie spice
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 1/2 cups applesauce
4 eggs
2 1/2 cups canned pumpkin
1 cup vegetable oil
2 chopped and peeled granny smith apples

1. in a large bowl combine flour, sugar, pumpkin pie spice, b. soda , b. powder, and salt.
2 . in another large mixing bowl combine the eggs, pumpkin, applesauce, vanilla and oil just until moistened. Fold in the apples.
3. Fill greased muffin cups until almost full ( I used mini muffin tins, and regular sized muffin tins). These will make a ton of muffins but, they will do super quick!
4. Sprinkle with brown sugar before baking.
5. bake at 325 for 15 min.

Let me know what you think!

Sunday, November 9, 2008

Chicken Marsala Sandwiches

I got this recipe from the pillsbury Bake- off cookbook that I just love. I changed things up a bit so here is my version of these yummy sandwiches.

1/2 C. Olive oil
4 cloves garlic grated( over bowl)
1/4 C. flour to coat chicken
salt and pepper for flavor
1 lb. thinly cut chicken ( you can get them pre-packaged now at the store.)
1 lb. fresh mushrooms
1/2 cup marsala wine or apple juice ( I used 1/2c. marsala and maybe 1/2 apple juice as well)
1 can ready to serve french onion soup
Kaiser rolls for each piece of chicken you have
Fontina cheese (I got a pound of it already sliced, you will have leftovers though)

1.In a bowl grate garlic and mix with the olive oil. Microwave for at least one min. Or hot and set aside

2. coat chicken with flour and salt and pepper( I put everything in a zip lock bag and I toss it all together) Then shake off all excess.

3. Heat skillet with half of the garlic oil then add chicken cook 4-6 min. turning once until cooked through. Remove chicken and set aside.

4. add mushrooms to same skillet and saute with 2 tbs. butter . cook for 2 min.
stir in Marsala/apple juice and soup scraping the bottom of the pan to get the brown bits off the bottom. Cook 5 to 7 min. stirring occasionally.

5. set oven to broil. split rolls; place cut side up on large cookie sheet. Brush with remaining garlic oil, and broil for 1 to 2 min. Watch carefully they will crisp up fast.

6. return chicken to skillet. Reduce heat and simmer for 2 to 3 min. Take broiled rolls and add the fontina cheese to one side. Broil for another 60 or so seconds. watch carefully.

7. Divide chick evenly among rolls. With slotted spoon, divide mushrooms and onions over chicken. Pour marsala sauce into dipping bowls. put the sandwiches together and put on plate with dipping bowl.

I promise you will say yum the whole time your eating it.


Monday, November 3, 2008

A success!

I have always tried to make roles but have never been able to be successful at it. My friend Holly is amazing though. We were at her house a couple weeks ago and she totally simplified it for me, and gave us some great tricks to try.
I totally made these rolls last night and they were perfect. Everyone gobbled them all up. I was so proud. So, seriously try out these rolls with the few tricks I was given, I bet they will turn out great for you too.

dinner roles

yummy yummy ( finally a success) roles!

2 c. milk
1 c. sugar
1 c. oil
2 tsp. salt
2 eggs
2 Tbs yeast with 1 tsp. sugar
8 c. flour

Step 1- Warm milk in microwave for 1 1/2 min. then add the sugar oil and salt in al large bowl with the warm milk. ( i put it all in my kitchen aid).

step 2 - dissolve yeast in 1/2 c. warm water with tsp. of sugar- set aside
( this is a quick shout out to my friend Holly who is a rockin bread maker. She puts the yeast in a tall glass with warmer than you would think water and the sugar. She know's it's ready when the yeast rises to just about the top of the glass.)

step 3 - add 2 c. flour to liquid in bowl

step 4 - beat in 2 eggs

step 5 - add in yeast mixture, mix

step 6 - mix in 3 more cups of flour

step 7 - mix in the final 3 cups of flour

In your kitchen aid ( or whatever you have) knead the dough for at least 2 to 3 min. until it is nice and smooth. Place in a large greased bowl, cover, and let rise for at least 2-3 hours or has doubled in size.
Divide into 4 balls. Roll out into desired shape, and place on greased cookie sheets. Cover and let rise for 1 hour.
Bake at 325 for 15-20 min.
Brush with lots of yummy butter