Chanda's Potato Soup
3 c chicken broth
1/2 c chopped celery
1/2 c chopped onion
5 c cubed potato
1t salt and pepper
bring to boil for 10 min
pour in crock pot
Mix (over heat) 3/4 cc butter w 3/4 c flour until blended~put in crock pot
add 1qt half and half
and 4 oz cheese wiz into crock pot
cook low 4-5 hrs
Tuesday, March 9, 2010
Sunday, February 28, 2010
Spinach Artichoke Pasta
Spinach Artichoke Pasta
Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper
Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.
5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .
For more wonderful cooking ideas and recipes go to http://mindikamoments.blogspot.com.
Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper
Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.
5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .
For more wonderful cooking ideas and recipes go to http://mindikamoments.blogspot.com.
Friday, February 19, 2010
YUMMY MUFFINS...to add to YOUR "muffin top"
Found these at this awesome site: http://www.finecooking.com/recipes/doughnut_muffins.aspx Wanted to share, so I'm not the only one sporting a "muffin top!" ;) ENJOY!
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
6 cups all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
--------------------------------------------------------------------------------
To make the muffins
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
To finish
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
6 cups all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
--------------------------------------------------------------------------------
To make the muffins
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
To finish
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
Wednesday, November 25, 2009
Sausage and Spinach Pitas
1 lb Ground italian sausage
10 oz pkg. frozen,chopped spinach
2 C shredded mozzarella cheese
1/8 t. nutmeg
12 small pita pockets
In a large skillet,cook sausage. Add spinach and cook until spinach is thawed; DRAIN.Add cheese and nutmeg and toss.Spoon into pitas and place them on an ungreased baking sheet. Bake @ 350 for 20 minutes. Makes 12 pitas.
This is so easy and really delicious! My family devoured it!
10 oz pkg. frozen,chopped spinach
2 C shredded mozzarella cheese
1/8 t. nutmeg
12 small pita pockets
In a large skillet,cook sausage. Add spinach and cook until spinach is thawed; DRAIN.Add cheese and nutmeg and toss.Spoon into pitas and place them on an ungreased baking sheet. Bake @ 350 for 20 minutes. Makes 12 pitas.
This is so easy and really delicious! My family devoured it!
Wednesday, June 10, 2009
Fabulous Buttercream Frosting!!
Here's the recipe for my tasty frosting. You'll probably just toss all the previous frosting recipes you've ever tried! It makes quite a lot, so be prepared to frost a big cake or a lot of cupcakes (or save it for later--I'm sure it'll freeze well, too)!!
Buttercream Frosting
6 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla
1 cup boiling water (use less on hot days)
2 3/4 cup vegetable shortening (i.e. Crisco)
6 oz (1 1/2 sticks) butter
1. Stir together first 3 ingredients.
2. Using electric mixer, whip in water until smooth and cool.
3. Whip in shortening and butter until smooth.
4. Increase speed to medium-high and whip until light and fluffy, double in volume, and holds a "tip" (about 10 -20 minutes).
This frosting is very easy to use! It holds its form well, so it is a great decorating frosting!
Buttercream Frosting
6 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla
1 cup boiling water (use less on hot days)
2 3/4 cup vegetable shortening (i.e. Crisco)
6 oz (1 1/2 sticks) butter
1. Stir together first 3 ingredients.
2. Using electric mixer, whip in water until smooth and cool.
3. Whip in shortening and butter until smooth.
4. Increase speed to medium-high and whip until light and fluffy, double in volume, and holds a "tip" (about 10 -20 minutes).
This frosting is very easy to use! It holds its form well, so it is a great decorating frosting!
Sunday, April 26, 2009
YUMMY strawberry cake
So I found this reciepe on someone elses blog, and thought it sounded so yummy. I'm planning on making it, but thought I would share..
Ingredients:
1 package plain white cake mix
1 package strawberry gelatin
1 cup mashed strawberries with juice (this is one cup AFTER they are mashed)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
DirectionsPreheat oven to 350 degrees.Grease and flour three 9 inch pans. Set pans aside.Place cake mix, gelatin, mashed strawberries, oil, milk and eggs in a large bowl. Beat on low speed for 1 minute. Strawberries should be well blended. Divide batter among pans. Bake until light brown, about 25-30 minutes. Allow to cool for a couple hours before frosting.
Cream Cheese Frosting Ingredients
2 packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 1/2 teaspoons vanilla extract
3/4 cup strawberries with juice drained.
Cream the cream cheese and butter together until smooth and creamy.Add vanilla and mix until incorporated. Gradually add the confectioner's sugar. After sugar is mixed in fold in the strawberries.
Some tips to note: *The cake I made today had 5 layers. I just divided the batter even further and baked them about 15 minutes. The cake is much more divine tasting with more layers. ** This cream cheese icing is FINALLY an icing I mastered, but I must warn you it is a very thick cream cheese taste. So, if you do not like a thick cream cheese taste you may want to use an alternate recipe.***I also place a measuring cup of about 2 cups of water under the cake pan while it is baking. This makes for a more moist cake. (i lost the blog, otherwise I would give her her props.)
Ingredients:
1 package plain white cake mix
1 package strawberry gelatin
1 cup mashed strawberries with juice (this is one cup AFTER they are mashed)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
DirectionsPreheat oven to 350 degrees.Grease and flour three 9 inch pans. Set pans aside.Place cake mix, gelatin, mashed strawberries, oil, milk and eggs in a large bowl. Beat on low speed for 1 minute. Strawberries should be well blended. Divide batter among pans. Bake until light brown, about 25-30 minutes. Allow to cool for a couple hours before frosting.
Cream Cheese Frosting Ingredients
2 packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 1/2 teaspoons vanilla extract
3/4 cup strawberries with juice drained.
Cream the cream cheese and butter together until smooth and creamy.Add vanilla and mix until incorporated. Gradually add the confectioner's sugar. After sugar is mixed in fold in the strawberries.
Some tips to note: *The cake I made today had 5 layers. I just divided the batter even further and baked them about 15 minutes. The cake is much more divine tasting with more layers. ** This cream cheese icing is FINALLY an icing I mastered, but I must warn you it is a very thick cream cheese taste. So, if you do not like a thick cream cheese taste you may want to use an alternate recipe.***I also place a measuring cup of about 2 cups of water under the cake pan while it is baking. This makes for a more moist cake. (i lost the blog, otherwise I would give her her props.)
Monday, April 13, 2009
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