Danette the link to that coupon site is http://www.manufacturerscoupons.net/
She has great prices and she is here in Washington so it makes it super cheap.
My Spaghetti Sauce last week was just two cans of Hunts Spaghetti Sauce and a can of chunky tomatoes. I think the two I mixed were Garlic and Herb and Roasted Garlic and Onion. Sorry if you all didn't have enough noodles I ran out. I used to make Spaghetti Sauce from Scratch but it is time consuming and Hunts taste pretty good! One day I will make it from Scratch for everyone!
Tuesday, October 6, 2009
Thursday, October 1, 2009
Meeeeeee again......
Here's another recipe for my adoring fans:
Zesty Italian Chicken
1 can cream of chicken soup
1 pkg dry italian dressing powder
1 pkg .of cream cheese
3-4 C. chicken breast, diced
You can dump everything into the crocpot -even leaving the chicken raw- and let it sit on high for about 3 hours. OR you could cook up the chicken and throw everything together and let it warm and mix together. That's what I did. Because I sorta forgot I was making dinner that night.
On Rice:
I'm sure you can figure the rice part out. I am a rice failure. There's a reason I was born on this continent. It's because I STINK at making rice. Now, a good carmel apple pie on the other hand.....
And Brooke, your spaghetti was good. What did you do for the sauce? Yumm
Zesty Italian Chicken
1 can cream of chicken soup
1 pkg dry italian dressing powder
1 pkg .of cream cheese
3-4 C. chicken breast, diced
You can dump everything into the crocpot -even leaving the chicken raw- and let it sit on high for about 3 hours. OR you could cook up the chicken and throw everything together and let it warm and mix together. That's what I did. Because I sorta forgot I was making dinner that night.
On Rice:
I'm sure you can figure the rice part out. I am a rice failure. There's a reason I was born on this continent. It's because I STINK at making rice. Now, a good carmel apple pie on the other hand.....
And Brooke, your spaghetti was good. What did you do for the sauce? Yumm
Sunday, September 27, 2009
Spaghetti sauce from tomatoes
Since I have TONS of tomatoes growing in the garden this year and I boycotted canning when I was about 8... I've been making and freezing yummy spaghetti sauce. This can actually be used for tons of other foods I'm sure. Anything that calls for tomato sauce.
I probably use about 15 tomatoes per batch. Dip them in boiling water for 1-2 minutes then immediately move them to cold water. While they're cooling down, sautee an onion and about 4 cloves of garlic in butter. Once they turn golden-y, put them in the croc pot. When the tomatoes are cool, peel the skins off, take out the core and cut them in quarters. Add them to the onions and garlic in the crocpot and cook on low for 12-24 hours. Let it cool down in the fridge, then throw them in freezer bags.
I've been looking for a good spaghetti sauce for a long time and this is finally one I like. When I'm ready to serve it over noodles I usually add a little italian seasoning. Voila!!
I probably use about 15 tomatoes per batch. Dip them in boiling water for 1-2 minutes then immediately move them to cold water. While they're cooling down, sautee an onion and about 4 cloves of garlic in butter. Once they turn golden-y, put them in the croc pot. When the tomatoes are cool, peel the skins off, take out the core and cut them in quarters. Add them to the onions and garlic in the crocpot and cook on low for 12-24 hours. Let it cool down in the fridge, then throw them in freezer bags.
I've been looking for a good spaghetti sauce for a long time and this is finally one I like. When I'm ready to serve it over noodles I usually add a little italian seasoning. Voila!!
Homemade Granola bars
So if it says homemade it must be mega-healthy. That's my motto. It even applies to chocolate mousse, ice cream and alfredo. No matter what, if it's made at home it's full of health. Mmm.
Granola Bars:
4 C. quick cooking oats
1 C. brown sugar
1/2 C. honey (or corn syrup)
1 tsp. salt
1 1/2 C. melted butter
1 tsp. vanilla
chocolate chips, raising, white chocolate chips (this is supposed to be "optional" but who are we kidding. Why else do we really eat granola bars?!)sesame seeds, sunflower seeds etc. to add flavor. Mix all together, press into greased 9.13 pan. Bake 10-12 minutes in 400 degree oven (I always have to cook more like 20 minutes)
Cool and cut into bars
Granola Bars:
4 C. quick cooking oats
1 C. brown sugar
1/2 C. honey (or corn syrup)
1 tsp. salt
1 1/2 C. melted butter
1 tsp. vanilla
chocolate chips, raising, white chocolate chips (this is supposed to be "optional" but who are we kidding. Why else do we really eat granola bars?!)sesame seeds, sunflower seeds etc. to add flavor. Mix all together, press into greased 9.13 pan. Bake 10-12 minutes in 400 degree oven (I always have to cook more like 20 minutes)
Cool and cut into bars
Tuesday, August 11, 2009
Banana Bars
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!
Mint Brownies
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1. Preheat oven to 350°.
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)
4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
This was really good. But I would just use a brownie mix for the bottom layer
Hot Hoggie
1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
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