Saturday, September 13, 2008

Apricot Stuffing

1 C hot water
1 C cooked wild rice
1/2 C chopped pecans
1/2 C Dried Apricots cut up
1/4 C butter melted
1 chopped onion ( I omit of course)
1 Pkg stove top stuffing
1 C or so chicken broth

Mix all together and bake at 350 for 1/2 hour or 45min. I really like this I think it's worth a try!
Butternut Squash Soup (from Lacey)

2 tablespoons butter
1 small onion chopped (yuck, I use powder)
1 celery stalk (or however much you want)
1 medium carrot (I do more)
2 potatoes ( i do more)
1 medium butternut quash peeled, seeded, and cubed
32 oz of chicken broth

In large pot melt butter, add veggies cook until lightly browned. Pour in chicken broth (enough to cover veggies). Bring to a boil. Reduce heat to low, cover pot, and simmer until all veggies are tender (40 minutes or so). Transfer soup to blender and blend until smooth.

This is yummy. I always have to split it to get it all blended.
Corned Beef and Cabbage (from Lacey for St. Patrick's Day)

4 1/2 lbs corned beef (with seasoning packet)
1 onion peeled and left whole
1 small head cabbage
6 potatoes quartered
4 large carrots sliced
2 TBLS butter (optional)
1/4 cup fresh parsley (optional)

1. In a 6 quart Dutch over, place the beef and seasonings, onion. Fill pan with water to cover everything plus 1 inch. Bring to boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled with fork.

2. Once meat is done, add cabbage, potatoes and carrots, pressing them down into the liquid. Simmer until potatoes are tender. Skim off any oil that comes to surface. Stir in butter and parsley. Remove from heat.

I just use this as guide I don't follow it directly. I also don't use the butter and parsley.
Spinach Artichoke Dip (from Lacey from Kraft)

1 pkg (8oz) cream cheese softened
1 pkg (10oz) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz) marinated artichoke hearts drained chopped
1/2 cup shredded mozzarella
1/2 tsp garlic powder
1/3 cup grated Parmesan cheese

Spread cream cheese onto bottom of microwaveable 9 inch pie plate. Mix spinach, artichokes, mozzarella cheese and garlic powder until will blended; spread over cream cheese. Sprinkle with Parmesan cheese. Microwave for 2 min or until heated through.

This is super easy and SOOO yummy. I think everyone should try it! I always microwave it longer and I serve with tortilla chips.
Ravioli Soup (from Lacey)

2 Cups sliced carrots
2 Cans Italian diced tomatoes (I puree them)
1 Can great northern beans
2 tsp Basil (optional)
9 oz of Ravioli (cooked separately and added once soup is ready)


Super easy and yummy I think. Adjust the amount of Ravioli to personal tastes.
Chicken Tortilla Soup (from Lacey)

1 Green Pepper or can diced chilies
3 Cans chicken broth
3 Cans cream of chicken
3 chicken breast cooked and shredded
1/2 cup medium salsa
1 tsp chili powder

I just use whatever I have and cook it all on the stove. Can serve with cheese, sour cream and tortilla chips (of course).
Homemade Noodles (from Lacey)

1 egg
1/2 teaspoon salt
1/4 baking powder
2 1/2 Tablespoons milk
1/4 teaspoon oil

mix well

Gradually add 1 Cup Flour to the egg mixture. Roll out (thin) on floured surface and cut (I use a pizza cutter). Let dry (I usually don't). To cook bring water (or broth or soup) to a boil and add noodles by the handful keeping water boiling. When all noodles are added boil for a minute or so then turn down heat and simmer until tender.

Friday, September 12, 2008

Easy Toffee (from Amber)

I love this recipe! It's going to be a Christmas-time staple for me because it's easy and delicious. I made a pan and had to give more than half away because it made so much.

ingredients:
1 stack of saltines
1 cup butter
1 cup light brown sugar
1 bag (12 oz) semi-sweet chocolate chips
chopped nuts (optional) I prefer chopped almonds

Line a large cookie sheet with foil. Lay crackers on foil in solid cover, crackers touching. Boil butter and brown sugar for 3 minutes (start timer after it starts boiling), stirring constantly. Pour over crackers, spreading to cover them all. Bake at 400 for 5-7 minutes; do not allow sugar to burn. Remove from oven and allow to sit about 3 minutes. Sprinkle chocolate chips evenly over candy and spread with a spatula as chocolate begins to melt. Sprinkle on chopped nuts while chocolate is still wet. Refrigerate. Chocolate will harden in about 30 minutes to an hour and candy can be broken into pieces.