Monday, December 5, 2011
1 cp. grated Monterey Jack or Swiss Cheese
1/4 pd. bacon, cooked crisp and chopped up
2/3 cp. slivered or sliced almonds, toasted
Juice of 1 Lemon ( or 3 tbsp. of Lemon Juice)
1 clove garlic, ( or 1 tsp. of the fresh minced garlic that comes in the jar.)
1/2 tsp. pepper
1 tsp. salt
3/4 cp. canola oil or olive oil
Whisk together dressing ingredients ( refrigerate for at least a few hours or overnight for best flavor.)
*This is the salad I took to the Hansen Family Christmas Party. Hope you enjoy it as much as we do.
Saturday, December 3, 2011
1 1/2 C. oil
1/2 C. molasses
4 C. flour
4 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves
1/2 tsp ground nutmeg
1 tsp salt
additional sugar to roll
In mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine all dry ingredients; gradually add to creamed mixture and mix well. Shape into balls and roll in sugar. Place 2" a part on an ungreased cookie sheet. Bake at 350 for 8-10 minutes (don't overcook). Cool completely.
Optional: Melt vanilla almond bark and dip cookies halfway. Place on wax paper to cool.
Makes about 4 dozen.
1 cup softened butter (recommend using a good brand butter!)
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
1 cup powdered sugar
1 1/2 tsp almond extract
2 to 3 tsp water
-combine butter, sugar and almond extract. Beat at medium speed until creamy. Add flour. Beat until well mixed. Cover and chill until firm.
- Heat oven to 350. Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. (I put the jam in a sandwich bag and snip a corner and squeeze into each cookie.)
- Bake for about 14 minutes (do not overbake!). Cool completely.
- Combine glaze ingredients and whisk until smooth. Drizzle over cooled cookies. (I use the sandwich bad trick for the glaze too)
Friday, October 21, 2011
I got this recipe from one of my favorite cook books. Keeping up cook book. I love it.
3/4 cp. butter
3/4 cp. brown sugar
1 cp. old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
Mix together. Press 3/4 of mixture into the bottom of a 9x13 pan. Bake at 350 for 15 minutes.
1 (14 oz) package Kraft caramels, unwrapped
3 tbsp. cream or half/half ( I used half/half- Less calories)
3 tbsp. butter
2 cps. milk chocolate chips
While crust is baking, melt the craramels, cream and butter over low heat or in a double boiler. Pour melted mixture over crust. Sprinkle with chocolate chips and crumble remaining oat mixture on top. Bake at 350 for an additional 15 minutes. Cool before slicing.
Monday, October 17, 2011
Last night I thought I would try a new Fajita recipe. I had to tweak it a bit, but WOW was it good! Cam came home started eating, while I was busy cleaning up, and out of no where he says, "I give this meal a good 9!" It was hilarious! Sometimes he will rate the food 1-10. I should have asked why not a 10, because after his second one, I confessed and told him, I even had two, probably smaller than his, but still. It was that good!
3 or 4 chicken breast
1/2 cup fresh cilantro, loosely packed
2 cloves garlic
1 tsp cumin
1 tsp Chili powder
sprinkle of salt/Pepper
and 1 tsp garlic salt
3 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar
Saute: 1 medium onion, 2 green peppers, and a little bit of butter. Set aside and add to your ( just cooked tortilla, I love Costco and Sam's) tortilla with some mild cheddar cheese, and sour cream.
1. Add all ingredients (except the chicken of course!) into a blender or food processor. Blend until the whole mixture comes together.
2. Pour over Chicken, coating on both sides, in a dish or plastic bag, for one hour. ( I didn't have time and it still went great!
3. Cook Chicken in pan with a little bit of Olive oil until done on med. heat. The chicken gets so tender!
Top with cheese, onions, peppers, and sourcream! Enjoy.
Thursday, October 13, 2011
Super Easy Cupcakes...
1 box Betty Crocker Chocolate Fudge Cake mix
*Follow directions and also add one 3 oz. box of Jello chocolate pudding mix. ( Yes, the powder.)
* Then I added in some Reeses Peanut butter chips, to the batter and baked by the directions.
Peanut Butter Frosting ( Wilton)-
- 1/3 cup solid vegetable shortening( I used 1/4 cp)
- 1/3 cup butter ( I used just a little more than a 1/3)
- 3/4 cup peanut butter
- 1 tsp. Vanilla Extract
- 4 cups (approx. 1 lb.) confectioners' sugar, sifted
- 4-6 tablespoons milk
About 3 cups.
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
*To do the swirls on the cupcakes I used a 18 star tip. Put it in the bottom of the little decorating bag, loaded my frosting, and swirled away. A bigger tip would have been better.
Thursday, October 6, 2011
1/4 cp. sliced natural almonds, toasted
8 Strawberries, or to taste
1/2 med. cucumber
1/4 small red onion
1 pkg. 6 oz. of baby spinach
2 tbsp white wine vinegar
1/3 cup sugar
1 tbsp vegetable oil
1 tsp poppy seeds
For dressing, zest lemon to measure ½ tsp. zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Measure Mix n Pour. Whisk until well blended. Refrigerate until ready to use.
How to toast almonds: Pre-heat oven to 350 spread on cookie sheet and bake 10-12 minutes.
Combine all together and enojoy!
1 cp. mozzarella cheese
1/4 cp. parmesan cheese
4 plum tomatoes
1/4 cp. fresh basil leaves or 1 tsp. dried basil
1 can olives, optional
2 tbsp. Olive oil
1 tbsp. red wine vinegar
2 cloves garlic, I did 2 tsp. minced garlic
1/2 salt and pepper
1 package of Boboli prebaked pizza crust or fresh pizza dough
I also added some fresh spinach.
To make sauce for topping pizza. In a small bowl add olive oil, red wine vinegar, garlic, and salt and pepper. Using a pastry brush, brush onto dough.
If dough is not pre-baked, cook dough with sauce on it. Remove from oven and top with olives, tomatoes, and cheeses. Bake @ 400 for 10-15 more minutes or until cheese is melted.
Place crust in center of grill, top side down brushed with 1 Tbsp. olive oil. Leave grill lid open cook at about med heat for about 4-5 minutes.
Turn crust over, add toppings (third), cheese (second), and remaining oil mixture (first). Spread on crust. Add pizza back to grill, if not there already, and put grill lid down and bake for about 8-10 minutes or until cheese is melted.
Tuesday, October 4, 2011
Confession! I have had this recipe in my little personal cookbook for oh... I don't know somewhere around 9 years and have never made it. My friend Tasha gave me some of her's and this was one of them. Well... I had some Frito's that no one seemed to care for out of the variety pack from Costco so I thought hmm... that recipe. I was SHOCKED at how good it was. So call it the pantry dinner if you must, but so good! Then I remember being in College at U.S.U and the L.D.S. Institute fed all of the students one day chili inside little Frito bags. I remember how good it was. So this is like a little remembrance meal for me! Enjoy!!!
1 small onion cooked in butter
1 small can kidney beans, rinsed and drained
1 small can of Nalley Chili
1 small can of Corn
2 cps. Frito chips ( next time I am going to try chili cheese fritos)
1 cp. cheddar cheese
Mix all together in a casserole dish and microwave 8 minutes. Top with 1 cp. grated cheese, (optional. Olives), and 1 cp. Fritos. Microwave 1 more minute. Oh and I added a little dallop of fat free sour cream, tomatoes, and green onions to mine. Yum!
Saturday, October 1, 2011
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 15-ounce can pumpkin
- 4 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 2-3/4 cups powdered sugar
- Ground cinnamon (optional)
Directions1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.
Thursday, September 29, 2011
Bring to boil: 2 cups sliced peaches, or berries, 1 cup sugar, and 1 cup water
Or: 1 bottle sliced peaches, or 1 can berries + ¼ cup sugar
[For peach cobbler add 1 tsp. almond flavoring just before pouring over dough]
Dough: In a 9 X 13 pan (or deep casserole 8 X 8 dish) mix together with a fork until smooth:
1 cup flour, ½ cup sugar, 2 tsp. baking powder and a pinch of salt
Add: ½ cup milk and 3 Tbs. vegetable oil or melted shortening
Pour hot fruit and liquid/syrup over dough. Bake at 350 degrees for 25-30 minutes until golden brown on top. (The pudding rises to the top.)
Serve warm with ice cream or milk on top.
**I like to make this in the 9X13 pan and double the cake, but not the liquid portion of the recipe—for a more cake to fruit ratio.**
My Relief Society President brought me this and I had to get the recipe. So yummy!
Saturday, September 17, 2011
10 chicken tenders ( or breasts, I usually do like 4, and use the extra sauce and mix with thin spaghetti noodles mmm!)
1 tsp. Herbes de Provence
1/2 tsp. creole seasoning
1 cp. chicken broth
1 3/4 cp. heavy cream or half/half ( to cut calories)
zest of 1 lemon
2 tsp. lemon juice
Serve with thin spaghetti noodles or rice.
Sprinkle herbes de provence and creole seasoning. Heat oil in skillet over med-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through. 1 to 2 minutes. Remove chicken from broth and set aside.
Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce.
Crust: 2 cps. flour, 2 cubes butter ( I did one cube, it was great.), 1/2 cp powdered sugar 1/4 tsp salt mix. Pour into non-greased 9x13 Bake @ 300 for 15-20
Filling: 4 eggs beaten, 2cp sugar, 1/4 cp flour, 1/2 tsp. baking powder, 6 tbsp. lemon juice ( or the juice of 2 real lemons, I do this) Mix and pour over hot crust.
Bake @ 350 23-25 minutes. Enjoy!
Tuesday, September 13, 2011
1 c. Whole Wheat Kernels
1 c. Milk
Blend wheat and milk for about 3 minutes. If you have a strong blender (Vitamix or Blend tech) you don't have to do it this long. I just blend it while I get out all the rest of my ingredients.
1/2 c. Milk
1/2 tsp. Salt
1/2 c. Oil
1 T. Baking Powder
2 T. Sugar
Blend long enough to combine. Pour onto hot griddle. The batter is very thin.
These are SO yummy and healthy.
1 1/2 c. Sugar
1 c. Vanilla
2 1/2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1/2 tsp. Salt
1 bag Mini chocolate chips
Mix all together and Bake at 375 for 10-12 minutes
Such a yummy fall time cookie
Note: 1 small can of pumpkin makes this recipe 2 times so I usually double it so I don't waste the pumpkin or don't have to figure out what to do with it. I bake what I want and then I put the remainder in the fridge or freezer. This freezes really well.
Friday, September 9, 2011
1 c. Sugar
2 T. Cornstarch
1 c. Water
1 small package Peach Jello
3 c. peeled, sliced ripe peaches (about 3 or 4 good sized peaches)
1 9 inch pie crust baked
In a saucepan combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from heat and stir in jello until dissolved. Cool. Arrange peaches in crust; pour filling over peaches. Chill in fridge until set, about 2 hours. Serve with Whipped Cream.
*Sometimes I get really fancy and I make it in a grahm cracker crust and mix 1 package cream cheese with a 1/2 c. Sugar and spread in the bottom of the crust and then put this mixture on top of that and make it more of a peach cheese cake. YUMMY!
Friday, August 26, 2011
1 pd. ground turkey ( I got mine at Costco, one of the 4 packages and got more than 4, like 8.)
1/2 cp. salsa verde
1 egg ( to hold them together)
4 Hamburger buns
sliced pepper jack cheese
Combine turkey, verde, and egg. Mix. Form into patties and grill.
1 avacado pitted
1/2 cp. mayo, I used light
1 clove garlic ( I used minced in my fridge)
1/4 tsp. salt
Add to sandwhich and enjoy! So yummy.
Tuesday, July 26, 2011
2 cans of coconut milk
1 small can of diced green ortega chili's
1 tbs+ of lime juice
1-2 tbs of sugar
few good shakes of salt or garlic salt (adjust to taste)
fresh ground pepper to taste (like 1/4 tsp)
4 chicken breasts (bbq and slice in strips.... its best to bbq the chicken because you want the smokey bbq flavor)
-in a sauce pan, bring to medium heat 2 cans of coconut milk and green chili's. Then slowly add to simmer. Add sugar, salt, pepper and lime juice. Stir every 10 minutes or so for about 40 minutes (it will thicken...do NOT bring to boil)
-bbq chicken and slice. Add to your coconut lime sauce and let simmer a few minutes
in a bowl add rice and top with the chicken and sauce mixture
1 brick of plain velveeta (I used the largest one)
1 brick of cream cheese
1 small can of diced green ortega chili's
1 can of chili beans (do not drain)
1 lb of ground beef
1 cup of fresh salsa (pace works as well)
1 tbs ground cumin
a dash of pepper
brown and crumble meat with garlic salt and pepper
add cheese, cream cheese, chili's, beans, salsa and mix
add cumin and mix by hand until it melts. Serve hot with tortilla chips
oil for frying
crab meat or imitation crab meat
brick of cream cheese
bunch of green onions chopped
wonton skins (these can usually be found in the produce section by the salads)
sweet red chili sauce
pinch of garlic salt
heat a cup or 2 of oil in a frying pan or wok
leave cream cheese out at room temp and put in a bowl
chop up crab meat and green onions, throw into bowl with cream cheese
add a dash or 2 of garlic salt and mix bowl of crab mixture by hand
spoon out a teaspoon of mixture and put in 1 corner of the square wonton
wet finger and make an L shape along wonton skin. Fold dry corner of wonton to the wet corner (it will look like a triangle at this point) and add pressure to the ends to make sure that it is sealed off.
Add the wontons (about 2-4 at a time) to the hot oil, use a spatula or tongs to flip them after about a minute until each side is golden. Let the oil run off of the wonton back into the pan/wok. Remove from heat and add to a plate with paper towel.
Serve warm with a red thai chili sauce, it is wonderful!
Friday, July 8, 2011
green onions (I use a whole bunch), chopped
candied bacon (I've posted the recipe before, I LOVE this in the salad)
feta cheese (just half of a container...go off of your love of feta... if you love it, add more!)
craisins (same as the feta, go with your gut! I find that more is better)
sliced almonds (I buy the honey roasted)
and Girards Champagne Salad Dressing, it is tangy and a MUST HAVE for this salad
Wednesday, May 18, 2011
In a sauce pan add 3 cp. milk, 2 cp. oatmeal, until it is thick.
Set aside to cool.
In a large bowl mix 4 eggs, 3/4 cp. oil, 1/2 cp. flaxseed, 1/4 cp. oil, 2 cp. Splenda, 2 tsp. salt, 1/4 tsp baking soda, zest of 2 lemons, plus juice, 2 cp. Orange Juice. Use either 4 cp. wheat flour and 2 cp. white flour. ( or 6 cp. Wheat). Mix.
Then in a large bowl add the oatmeal mix to all the rest of the ingredients.
Add craisins, coconut, chopped pecans, raisins, etc. Too taste.
Put in cupcake pan fill to almost full.
Bake @ 350 for 20 min.
Thursday, May 5, 2011
3-4 large ripe avocados
1/2 - 3/4 cup fresh salsa (recipe in post below)
1 tomato chopped good size chunks
1/2 tsp ground cumin
a small handful of chopped cilantro (because the salsa has plenty of cilantro in it)
2 shakes of garlic salt
1 tsp lime juice
I don't like my guacamole to be pureed. You can over mix the avocados and it is not very good that way. I scoop out the avocados into a bowl and gently press and lightly mix to get major chunks broken down. It will be mixed a bit more, you just don't want to OVER mix it early on. Add the salsa and briefly mix it in the bowl for like 10 seconds. Add seasoning, lime juice, cilantro and tomato chunks (the salsa has smaller chunks, you want some decent size chunks of tomato in your guacamole) and refrigerate for about 30 minutes
4-5 large ripe tomatoes
red onion (about 1/3 - 1/2 cup)
cilantro (a bunch! chopped)
lime juice (about 1/4 - 1/3 cup)
about 1 tsp ground cumin
about 1 TBS sugar
a few shakes of onion powder
2 shakes of garlic powder
a few good shakes of garlic salt (about 1 TBS)
about 1/4 tsp lemon pepper
about 1/8 tsp cayenne (or you can take 1 serrano chili and food process it really fine if you want it spicy, I like my salsa mild to medium though)
Take 4 tomatoes and slice them in 1/4 and throw them in your food processor and chop it up really good. You don't want to puree it, but you don't want HUGE chunks either)
Take 1 tomato slice it in 4, take the middle seeded part out and chop it by hand with smaller chunks.
Put the both sets of tomato in a bowl
in a food processor, mix up the red onion and a bunch of cilantro until finely chopped, add to tomato mixture in bowl
add cumin, sugar, garlic salt, pepper, garlic and onion powder, lime juice and cayenne (or the finely finely chopped serrano chili) and give a brief mix by hand.
Refrigerate for an hour and taste- adjust seasons accordingly. Add less seasoning ahead of time and adjust one the flavors have had time to sit together in the refrigerator
5-7 hard boiled eggs
1/2 cup mayo
1/2 stick of melted butter
2 tbs chopped onions
a bunch of chopped green onion
4-6 pieces of cooked bacon (I think the more, the merrier!)
garlic salt, pepper
dash or 2 of Tabasco sauce :)
In a food processor: mix the eggs, melted butter, mayo, white onion garlic salt, pepper, Tabasco to a puree- leaving no lumps
By hand, mix in chopped green onion and bacon
Put in a serving dish, top with sour cream. You can make it pretty by adding a little bit of chives brumbled bacon or a few splashes of Tabasco to top it.
Serve chilled with Ritz crackers!
Monday, March 21, 2011
1 cp. Brown sugar
1 cp. sugar
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 1/4 cp. flour
2 cps. old fashioned
1 (11 1/2 oz.) milk chocolate chips
Cream together butter and sugars. Add vanilla and eggs and mix well. Add salt, soda, powder, and flour and mix just until combined. Stir in oats and chocolate chips. Roll into balls with a cookie scoop adn bake on ungreased cookie sheets for 10-12 minutes at 350.
1 1/2 cp. butter
2 cp. brown sugar
1/2 cp. molasses
4 1/2 cp. Flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
Cream butter and brown sugar. Add eggs and molasses and mix well. Add dry ingredients. Roll into balls and roll in sugar. Bake on ungreased cookie sheets at 375 degrees for 10-12 minutes.
Friday, February 18, 2011
2 TBS butter
1/3 cup chopped white onion
1 can of corn drained
1 small frozen package of peas and diced carrots (if it has corn, that is fine too- use your judgement)
1 rotisserie chicken, pull the meat off (you can buy them at Costco or your local grocery store for $5)
1 can cream of chicken soup
1 pint of heavy whipping cream
1 cup of shredded mild cheddar cheese
2 tbs of flour with 2 tbs of chicken broth- (mix together, get rid of lumps, add to soup mixture 5 minutes before you put in the oven to thicken it)
2 tubes of the refrigerated Pillsbury crescent rolls
***you only need to add the flour if it needs to be thickened. I've made this a few times without the flour because it was thick enough already, and it turned out great :)
-preheat oven to 325- unroll 1 tube of crescent roll and put in the bottom of a 9 x 13 baking dish. It will cover the bottom completely. Cook in the oven for about 15-20 minutes
- while the dough is cooking- melt butter in pot, add chopped onions and saute
-add can of soup, whipping cream, veggies, shredded chicken meat, cheese, flour thickening sauce- cook on med for about 5 minutes until bubbly- turn to simmer until your bottom layer of crescent roll is cooked.
-add seasoning, mix with a spoon and pour over cooked crescent roll
-open the 2nd tube and unroll, rest on top of pot pie mixture, it will cover the top completely. Bake for about 20 minutes or until golden.
Thursday, January 20, 2011
preheat oven to 350
2 boxes of devils food cake mix
2/3 cup shortening
-mix all ingredients together- dough will be thick
-roll into little balls, place on baking sheet
-bake at 350 for 10 minutes
8 oz cream cheese, softened
4 cups powdered sugar
3 TBS butter, softened
-mix together and spread over a cooled cookie
-top with another cookie to make a sandwich/oreo!
-eat 50 of them, they are totally fat free, no carb, no sugar, and they have antioxidents! (ok, maybe that is just what I tell myself so that I don't feel guily)
Sunday, January 16, 2011
1 lb shrimp (shells removed)
2 chicken breasts, cube
1 package of hot links (I use Hillshire Farm), slice
1 cup rice (I use Uncle Ben's- do NOT use minute rice or boil in a bag)
3/4-1 cup of chili sauce (I use Heinz and I use about half of the jar)
1/2 cup of green pepper, chopped
1/2 cup of onion, chopped
1/2 cup of celery, chopped
2 cloves of garlic
3 TBS butter
2 cups water
1/4 (or less) tsp of cayenne
few shakes of garlic salt and pepper
-saute garlic and butter
-add rice and make golden (do not add water yet)
-add veggies and saute
-add chili sauce and then water, briefly stir, do not stir constantly
-bring to boil, then turn to low
-add chicken and sausage and seasonings
-keep covered (but allow a little vent to let the steam out) and stir brief and occasionally- about every 15 minutes.
-add shrimp and cook for an additional 10 minutes, it is ready when the rice is tender and you have a small amount of standing liquid. It its not supposed to be soupy, but you also don't want it to dry. You should be able to get a few TBS of liquid off of it.
Wednesday, January 5, 2011
1 brick of cream cheese
1 tbs horseradish
1 cup whipping cream
1 tbs chopped garlic
1 tbs of sugar (the slight sweetness is what makes this yummy!)
1/3 cup shredded swiss cheese
*melt above on skillet
extra yummy add in's
-3-4 green onions, chopped
-5 pieces of candied bacon (4 to mix in and 1 to garnish the top)
-crispy fried onions
thaw out a bag of frozen green beans (about 2 lbs)
pour the above cheese mixture over the green beans
mix in the 4 pieces of chopped candied bacon and green onions
dump into a casserole dish
top with bread crumbs and bake at at 300 degrees for 20 minutes
top with crispy fried onions and bake an extra 5 mintues
2 quarts chicken broth or stock (I use low fat or low sodium)
2 large carrots, slice and chop in half
2 large celery
1/2 large white onion
1 rotisserie chicken, shred
8 ounces of egg noodle
garlic salt to taste
pepper to taste
onion powder, to taste
1 bay leaf
a bunch of fresh parsley chopped
1/4 cup of shredded cheddar cheese (optional)
1/2 tsp lemon juice (or less... just enough for a little kick)
throw veggies in pot and cook on med/low with either 1 TBS butter or a little chicken broth, until the veggies are tender (5-10 minutes)