My Blue Kitchen

Philadelphia Cooking Creme

2011-01-22T08:23:00.000-08:00

Has anyone else seen this in their grocery store? I just happened upon it in the cream cheese section and thought I would give it a try. It's Philadelphia Cooking Creme. I got the Italian Cheese and Herb flavored. There were a couple more flavors to choose from.
I used the recipe on the back of the carton which was super quick and super yummy.

Chicken Primavera Pasta

1 lb. boneless skinless chicken cut into bite sized pieces
2 cups frozen stir fry vegetables
1 tub Cooking Creme
2 cups cooked fettucine

Cook chicken in skillet until done. Add vegetables and cook an additional 4 minutes. Add cooking creme and stir. Serve over pasta.

Roasted Vegetable Sandwiches

2010-11-15T17:54:00.000-08:00

I made these Roasted Vegetable Sandwiches for Sunday lunch this week. They are so delicious and filling too.

1 medium eggplant, peeled and sliced thinly
1 red sweet pepper, cut into medium sized chunks
1 yellow sweet pepper, cut into medium sized chunks
1 sweet red onion, cut into chunks
2 zuchinni squash, sliced thinly horizontally
2 large handfuls of fresh spinach
2 large tomatoes, sliced thinly
salt and pepper
olive oil
dill weed
2 slices of provolone cheese per person
crusty italian loaf bread

Lightly spray large baking pan with cooking spray. Spread out all vegetables except tomatoes. Sprinkle with small amount of olive oil. Toss to coat. Sprinkle with salt and pepper to taste. Bake at 400 degrees until all vegtables are tender.

Place tomatoes in small sided baking dish with about 2 Tbsp. of olive oil. Sprinkle with small amount of salt and dill weed. Toss to coat. Bake at 400 degrees until tomatoes are tender and started to wilt.

Split bread horizontally and brush with olive oil. Broil until lightly browned.

Layer vegetables and 2 slices of cheese on bottom piece of bread. Broil until cheese is melted. Top with bread top. Also can be prepared open faced.

Enjoy!

Vegetable Lasagna

2010-10-13T17:00:00.000-07:00

A nice alternative for lasagna without meat. I always make this early in the day and let it sit in the fridge until dinnertime.

VEGETABLE LASAGNA

1 12 oz box lasagna noodles

1 box frozen spinach, thawed and drained

1 medium onion, sliced thinly

2 zucchini squash, sliced thinly

16 oz ricotta cheese

1 egg

1 16oz bottle spaghetti sauce

1 Tbsp. basil

2 cups shredded mozzarella cheese

1 cup Parmesan cheese

2 Tbsp. margarine

1 Tbsp. olive oil

Boil 5 cups of water in large pot and cook noodles until al dente. Drain and set aside.

In large saucepan melt margarine and olive oil together. Add spinach, onion and squash. Saute until tender but not soggy.

In bowl combine ricotta cheese, egg, 1/2 cup of the mozzarella cheese, Parmesan cheese and basil.

In 9x13 baking dish spread small amount of spaghetti sauce to cover bottom. Layer noodles, vegetables, and cheese mixtures until all used, ending with noodles then sauce. Cover with remaining mozzarella cheese.

Cover with foil.

Cook at 375 degrees for 45 minutes. Remove foil and cook an additional 15 minutes.

Beef Enchiladas

2010-10-12T06:04:00.000-07:00

These are awesome beef enchiladas! And they can be made ahead and then popped in the oven just before dinnertime.

BEEF ENCHILADAS

2 lbs. ground beef
1 package taco seasoning
1 4.5 oz. can chopped chilies
2 cans cream of chicken soup
1 16oz sour cream
8 burrito size flour tortillas
2 cups chedder cheese, shredded

Brown beef and drain. Stir together beef, taco seasoning, and 1/2 of the can of chilies. In another bowl mix together soups, sour cream and remaining chilies. Spread half of soup mixture into 9x13 baking dish lightly sprayed with cooking oil. Divide beef mixture on each of the tortillas and roll up tightly. Place seam side down in baking dish packed tightly together.. Cover with remaining soup mixture and cheese. Cover with foil and cook at 350 degrees for 30 minutes.

Pita Bread Salad

2010-09-17T06:49:00.000-07:00

This is a great salad for summer or just about anytime you want a light lunch or snack. Make it a main dish by adding some grilled chicken.

Pita Bread Salad

2 pita bread rounds, cut into small pieces
1/2 cup olive oil
1 large cucumber, peeled and diced
2 cups cherry or grape tomatoes, halved ( I used both red and yellow)
3 green onions, chopped
2 Tbsp. chopped mint
2 Tbsp. chopped parsley
4 Tbsp. lemon juice
1 teas. salt
1/2 teas ground pepper

Preheat oven to 375 degrees. Spread pita pieces on baking dish and cook until crispy.
In a large bowl mix cucumbers, tomatoes, green onions, mint, parsley and lemon juice. Mix thoroughly and add olive oil, salt and pepper.
Just before ready to serve add pita squares and toss.

2010-09-10T06:45:00.000-07:00

This time of year we love to get fresh cherry or grape tomatoes at the farmers market. This week we got both red and heirloom yellow. The kids like to eat them straight from the fridge. But me, I love them roasted. They are perfect on top of salads, over chicken or fish, or spread over some french bread with cheese.

Roasted tomatoes couldn't be easier! Simply wash and slice tomatoes in half. Arrange in small baking dish and coast lightly with olive oil. Sprinkle with sea salt, pepper and a dash of crushed thyme.

Bake at 300 degrees for 45 minutes, stirring once midway through the time to toss.

Here they are all cut and ready for their olive oil bath.

And all the roasted goodness.

After they cook they are so soft and sweet!

I must be doing something right

2010-08-04T16:04:00.000-07:00

I love it when I ask my son what he wants for dinner with his grilled shrimp and he says "just some veggies to dip". I am happy to oblige.
In the summer this is one of our favorite parts of dinner.

Mega Mac & Cheese

2010-08-04T15:38:00.000-07:00

I LOVE Mac and Cheese! Unfortunately, my family... not so much. So in order to get them to eat it I have to jazz it up and make it appealing for them. This is my version of a Mega Mac and Cheese that will please everyone. You will never go back to the blue box mac and cheese! This is a great hearty side dish or an easy main dish for a busy night.

12 oz. large elbow macaroni
6 oz. bacon, cooked and chopped
5 green onions, chopped
2 medium Roma tomatoes, chopped
1 cup fresh parmesean cheese, grated
1 1/2 cups shredded sharp chedder cheese
3/4 cup cream cheese
4 Tbsp. margarine or butter
1/1 pint container of whipping cream
1/8 teas. marjoram
salt and pepper to taste

Cook elbow macaroni and drain. Return to cooking pot and add remaining ingredients. Mix well. Transfer to well oiled casserole dish. Sprinkle with a little bit more parmesean cheese if desired. Cover with foil and cook for 40 minutes at 350 degrees.

Summer means homemade ice cream!

2010-07-06T21:28:00.000-07:00

Preparing for a camping trip this weekend and I'm taking the ice cream freezer this trip. Here is the newest cookbook I started using for both old fashioned favorties as well as some new ideas for homemade ice cream. We like good old fashioned vanilla most of the time. Everyone can add what they want... fruit, chocolate chips, cookie dough chunks, etc.

4th of July..... It's all about the food

2010-07-05T06:55:00.000-07:00

Why is it that on the 4th of July more than any other holiday I feel the need to have color coordinated food? And watermelon of course.

Pina Colada Cheesecake

2010-06-29T18:06:00.000-07:00

This easy summer dessert is scrumptious!

1 Bacardi Pina Colada Mixer, thawed
1/4 cup sugar
1 8 oz. brick Cream Cheese
Small tub Cool Whip topping
1 cup shredded coconut
approximately 14 graham crackers
1/2 cup melted margarine

Thoroughly mix pina colada mixer, sugar, cream cheese, whipped topping and coconut.
In ziploc bag crush graham crackers. In small bowl mix crumbs with melted margaine.
Spread and press compactly the graham cracker mixture in bottom and up sides of small rectangle baking dish.
Pour pina colada mixture into crust.
Freeze for at least 2 hours.
To serve cut with warm knife and top with whipped topping and toasted cocunut.

Strawberry Bread

2010-06-02T09:28:00.000-07:00

At this time of year the Strawberry Crop is abundant. Even if you don't have any growing in your yard, they are super cheap at the grocery store. This bread is a nice use of those extra strawberries.

Strawberry Bread

3 cups of sliced strawberries
3 cups all purpose flour
2 cups sugar
1 Tbsp. Cinnamon
1 teas. salt
1 teas baking soda
1 1/4 cup vegetable oil
4 eggs, beaten
1 cup chopped pecans

Preheat oven to 350 degrees. Spray 2 medium size loaf pans.
Sprinkle strawberries with a pinch of sugar and set aside for 10 minutes. In the meantime, in a large bowl mix flour, sugar, cinnamon, salt and baking soda. In medium bowl blend eggs and oil. Mix in strawberries.
Gently fold strawberry mixture into dry ingredients. Add pecans. Mix until batter is moist.
Divide into loaf pans. Bake 1 hour until tester comes out clean. Cool in pan.

**This batter can also be used to make 24 muffins by substituting muffin tins for the loaf pans. **

Easy Summer Supper

2010-06-01T20:56:00.000-07:00

When it gets hot here in Texas I don't like to spend too much time in the kitchen. So here's a quick meal that will get you in and out of the hot kitchen super quick. Very few ingredients and even less prep time.

Aisian Marinated Chicken with Roasted Tomato Orzo

15-16 Chicken Tenders

1 bottle Kraft Asian Toasted Sesame Salad Dressing

1 cup dried orzo

4 small Roma Tomatoes, sliced

dash sea salt

1 red bell pepper, diced
1 lemon
dash Thyme
1/2 teas minced garlic

Olive Oil

Cover chicken with salad dressing and marinate for several hours in the refrigerator.

Prepare tomatoes by placing very thinly sliced tomatoes in baking dish and liberally coating with olive oil. Sprinkle with dash of ground sea salt. Bake at 400 degrees for 20 minutes until tomatoes are roasted. At same time, drain chicken and place in glass baking dish that has been lightly sprayed with cooking spray. Bake at 400 degrees for 20 minutes.
While chicken and tomatoes are cooking, boil 3 cups water and cook orzo until al dente. Drain and add to large bowl. Add chopped red pepper and all of tomatoes with cooking juices/olive oil. Be sure to add everything in tomato dish. The olive oil and tomato juice that cooked out will add flavor to orzo. Zest whole lemon and add zest to bowl. Then cut lemon and add juice from all of lemon. Add minced garlic and thyme.

The Pioneer Woman Cooks

2010-05-31T21:09:00.000-07:00

I've been following Ree Drummond, The Pioneer Woman, on the web for a long time now. Her writing is so refreshing and brightens your day with humor. And I have used many of her recipes with great success. So I couldn't wait until her new cookbook hit the bookstores. I ordered mine from Amazon before it was released. And of course, I wasn't disappointed when it came in the mail a while back. Go get this book. Order it now. You don't want to miss any of the recipes in this book.

Bean Salad

2010-03-31T12:02:00.000-07:00

This is a quick and easy salad I love to make for lunch. Plan to eat on the same day you make it.... it's a little soggy by the next day.

2 cans black and/or red beans ( I use one of each)
2 cups cooked white rice
4 green onions, diced
6 small carrots, diced ( I use the small pre-peeled ones)
1/2 cucumber, diced
1 cup dried cranberries
1 small can mandarin oranges
3Tbsp. olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. Lime juice

Drain and rinse beans and mandarin oranges. Mix all ingredients together and chill.

Chinese Chicken Casserole

2010-03-23T06:15:00.000-07:00

This is a great weeknight meal and something different from the usual chicken casserole. Works great as a make ahead meal.

1 Tbs. butter or margaine
1 small red bell pepper, diced
2 garlic cloves, minced
1 package fresh sliced mushrooms
1/3 cup slivered almonds
3 green onions, chopped
1 can cream of chicken soup
3/4 cup mayonnaise
2 teas. soy sauce
3 cups cooked chicken, chopped
1/4 teas. pepper
1 can chow mein noodles

Melt butter in large skillet. Saute red bell pepper, garlic and mushrooms until tender. Stir in almonds and next 6 ingredients. Pour into lightly greased baking dish. Sprinkle with chow mein noodles.
Bake at 350 degrees for 30 minutes.
Serves 6.

Orange Chicken Stir Fry

2010-03-03T10:23:00.000-08:00

4 large boneless chicken breasts, cubed

2 cups corn starch

1/4 teas. garlic powder

salt and pepper

4 tbsp. vegetable oil

1 large yellow or orange bell pepper, julianned

1 large red bell pepper, julianed

1 cup broccoli

6 green onions, julianed

3 stalks celery, chopped

1 cup chopped baby carrots

1/2 cup soy sauce

2 cups orange juice

1 cup water

2 teas. corn starch

Heat large saucepan or wok to medium heat and add vegetable oil.

Place cornstarch, garlic powder and salt and pepper in medium bowl. Coat chicken in mixture in small batches and cook in oil until crispy. Set aside cooked chicken.
In small suacepan combine orange juice and water. Bring to slow boil and cook until reduced by 1/3. Add corn starch and cook an additional 4 minutes to thicken. Add chicken to sauce and set aside.
Remove all but 2 tbsp. of oil from large saucepan. Add vegetables to pan, add soy sauce, stir to coat and cover. Cook 3 minutes.
Add chicken and orange sauce and cook for an additional 4-5 minutes.
Serve with white rice.

French Dip Sandwiches

2010-03-01T13:28:00.003-08:00

This shredded beef is so versatile! Here it is used in French Dip sandwiches with Au Jus for dipping. It can be used for tacos, enchiladas, or left whole as the basis for an out of this world roast (just add potatoes, carrots and celery).

3-4 lb. beef roast
1 tablespoon vegetable oil
2 cans beef broth
1 1/2 cups water
1/4 cup red wine vinegar
1/8 teas. Liquid Smoke
1/3 cup Dales Steak Seasoning (or any steak marinade)
1/2 teas. paprika
1 teas. garlic
salt and pepper - dash or to taste

Braise roast in vegetable oil until browned on all sides. Place into crock pot with all remaining ingredients. Cook on low for 8 hours. At 7 hours remove meat from pot and shred with fork and knife on the grain of the meat. Return meat to pot and cook an additional hour.

Serve with lightly toasted hoagie or similar rolls. Also good as an open faced sandwich with Provolone cheese melted on top. Use pot juices as au jus for dipping.

This meat freezes wonderfully!

Banana Bread

2010-02-20T07:15:00.000-08:00

By special request, here is my favorite Banana Bread recipe. I found this recipe on an old recipe card mixed in with my mother's recipes. So it must be from some newspaper in the 1960's. It makes a very moist loaf of bread. I've even used it for banana french toast before. I have also added a handful of chocolate chips to the batter and that makes it sweet!

1 stick butter

1 cup suger

2 cups flour

2 eggs

3 ripe bananas

1 tsp. baking soda

1/2 c. chopped pecans (optional)

1/4 tsp. salt

Cream butter and sugar. Add eggs and beat well. Add mashed bananas. Stir in flour and baking soda. Add nuts and salt. Blend well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.

As it finishes baking watch it to make sure edges aren't burning. If so, cover edges of pan with foil.

King Ranch Chicken - My Version

2010-02-19T11:28:00.000-08:00

There are tons of recipes out there for King Ranch Chicken or Rotel Chicken. And I'm sure each is a little different from the next. Here's my version which seems to be a crowd pleaser. This recipe makes 2 large pans of chicken casserole. I usually make one for dinner and freeze the other one. Just put half your casserole in an 8" square aluminum pan and wrap tightly in foil and then put in a gallon sized freezer bag. When ready to serve, let thaw for about 30 minutes, top with chedder cheese and cook as directed below.

4 large boneless chicken breasts
1 1/2 pounds spaghetti noodles, cooked
1 can Rotel Tomatoes, UNDRAINED
1 can cream of chicken soup
1/2 onion diced
3 stalks celery, finely diced
1 lb. Velvetta Cheese, cubed
salt and peppper to taste
2 teas. dried parsley
1 teas. garlic powder
Grated parmesan cheese to taste
1 cup grated chedder cheese for each pan

In large pot place chicken breasts and cover with water. Salt and Pepper to taste. Boil until chicken is done. Remove chicken and cool. Reserve chicken broth for later.
Cook spaghetti noodles and drain. Set aside.
In spaghetti pot place tomatoes and its juice, chicken soup, onion, celery, 2 1/2 cups reserved chicken broth, cubed cheese. Simmer slowly until mixed and cheese is melted. Add salt and pepper, parsley and garlic powder. Cube chicken and add.
Add spaghetti noodles back into pot. Combine until noodles are completely mixed with sauce.
Transfer to 2 pans. Sprinkle tops with parmesan cheese.
If serving immediately top with chedder cheese.
Cover with foil. Bake at 375 degrees for 30 minutes. Remove foil and cook an additional 5 minutes to fully melt chedder cheese.

Hello Dolly Bars

2010-02-17T09:34:00.000-08:00

These old fashioned bar cookies are heavenly!

1/2 cups butter
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup chopped pecans
1 can Eagle Brand milk
1 cup chocolate chips

Melt butter in 9" baking pan. Arrange crumbs, coconut, pecans and chocolate chips in layers in pan. Pour milk over layers. Bake for 30 minutes at 350 degrees. Cool completely. Cut into squares.

Breakfast Pizza

2010-02-17T09:03:00.000-08:00

1 lb. sausage
1 pkg. hash brown potatoes
1 can crescent rolls
6 eggs, beaten together
1 1/2 cups shredded Chedder Cheese
salt and pepper to taste

Brown and drain sausage. Put crescent rolls flat into baking dish, pressing all edges together to form "crust". Cover with hash browns, sausage beaten eggs. Top with cheese and salt and pepper to taste.
Bake at 350 degrees for 30-40 minutes.

Chicken Sour Cream Enchiladas

2010-02-13T09:15:00.000-08:00

4 large boneless chicken breasts
8 to 10 large flour tortillas
12 oz. sour cream
1 can cream chicken soup
1 can rotel tomatoes, drained
1/2 onion, finely diced
6 oz. velvetta, chopped
8 oz. shredded chedder or monterey jack cheese
salt, pepper, garlic powder, dash of each

Place chicken breasts in medium saucepan and cover with water. Season with salt, pepper and garlic powder. Heat until simmering just barely boiling and cook until done. Remove chicken breasts and put aside to cool. Reserve chicken stock.
Allow chicken stock to cool. After cool strain in fine mesh strainer to remove any residue. Chill then skim off any fat from top of cooled stock.
Preheat oven to 350 degrees. Grease 13x9" baking dish.
In large pan combine soup, sour cream, drained tomatoes, diced onion, velvetta and about 3/4 cup chicken stock. Cook on medium heat until melted, stirring to combine. Add more chicken stock as needed to thin.
Chop chicken into small pieces. Add to soup mixture.

Place 1-2 large spoonfuls of mixture into center of each tortilla.

Roll tightly. Place rolled up enchiladas in baking dish touching closely. (For this dish I used "homestyle" flour tortillas which were thick. I barely fit 8 in the dish. I can usually fit in 9 or 10.)

Pour remaining soup mixture over enchiladas. Top with shredded cheese and cover with foil.

Bake for 35 minutes at 350 degrees or until bubbly. Remove foil and cook an additional 5 minutes.

15 Bean Soup

2010-02-11T06:26:00.000-08:00

One of our favorite soups is 15 Bean Soup. It's super easy to throw everything in the crock pot in the morning and by evening you have a nice, rich soup. Serve with cornbread.

1 bag 15 bean soup mix (discard seasoning packet)
12 cups water
1 can chicken broth
1 can tomato sauce or stewed tomatoes
1/2 onion, chopped finely
3 stalks celery, chopped finely
5 slices bacon, chopped finely
dash creole seasoning
dash garlic powder
salt and pepper to taste
soy sauce to taste, optional
Soak beans overnight. Drain and add to crock pot. Add remaining ingredients. Cook on low for 8-10 hours. You can add some small cooked pasta if desired. We add a dash of soy sauce before eating.

Chocolate Cake with Mexican Chocolate Sour Cream Frosting

2010-02-10T12:56:00.000-08:00

3/4 cups butter, room temperature
3 eggs
2 cups all purpose flour
3/4 cup cocoa powder
1 teas. baking soda
3/4 teas. baking powder
3/4 teas. salt
1 1/2 cups sugar
1 1/2 teas. vanilla
1 1/2 cups milk

Grease bottom and sides of 13x9" baking pan. Preheat oven to 350 degrees.
In mixing bowl combine flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In larger bowl beat butter until fluffy. Add sugar gradually while continuing to beat with mixer until well combined. Add eggs one at a time and vanilla, beating after each addition.
Gradually add flour mixture and milk to butter mixture and beat on medium until fully combined. Beat on medium for an additional 1 minute. Spread into prepared pan.
Bake for 30-35 minutes or until toothpick comes out clean. Cool completely on wire rack.
Frost with Mexican Chocolate Sour Cream Frosting.

Mexican Chocolate Sour Cream Frosting
In a saucepan, combine 2 cups of semisweet chocolate chips and 1/2 cup butter, heat until melted, stirring frequently. Cool for 10 minutes. Stir in one 8oz carton sour cream. Add 1 box of powdered sugar and 2 teas. cinammon gradually while beating with electric mixer on medium speed. Beat until smooth.

Baking Today

2010-02-10T12:01:00.001-08:00

Stay tuned. Coming up I will share THE BEST Chocolate Cake you've ever eaten!

Glazed Valentines Brownies

2010-02-09T12:15:00.000-08:00

(photo from Betty Crocker website)

Look at these Brownies! Wouldn't they be perfect for your Valentine?

2010-02-09T09:09:00.000-08:00

Be sure to notice there are now Tabs across the bottom of my header. Here you will find tips, advice, ideas and random thoughts.
Today's new tip discusses beans!
Coming soon is a standard pantry list for you that will insure that you always have whatever you need for your cooking. **EDITED** Pantry list is now up and ready!

Chicken Tortilla Soup

2010-02-09T08:21:00.001-08:00

During the winter months we eat soup alot. This is my version of the restaurant favortie we love.

6 cups water

4 boneless chicken breasts

1 cup frozen or canned corn kernals

1 1/2 c salsa

4 cups beans (black and pinto)

1/2 onion, chopped

1 1/2 cups fresh yellow or zuchini squash, chopped

2 teas. parsley

1/2 teas. paprika

dash cayenne pepper

salt and pepper to taste

Boil chicken in water with salt and pepper. Drain stock and reserve. Chill chicken in refrigerator until ready to use.

To stock add salsa, corn, squash, onion and 3 cups of the beans and all spices.

Shred chicken and add to soup.

Puree last cup of beans and add to soup.

Simmer 30 minutes.

Serve with tortilla chips, sour cream, shredded cheese, avacodo slices and lime slices.

Parmesan Ranch Chicken

2010-02-08T18:12:00.000-08:00

This super easy dinner is tasty and quick to prepare. Serve with potatoes and a salad for a great weeknight meal. This is also great served with spaghetti and sauce for a quick Italian Chicken Parmesan.

5 boneless chicken breasts
3 cups italian bread crumbs
1 1/2 cups parmesan cheese
1/2 cup Hidden Valley Ranch dressing powdered mix
1 teas dried parsley
1 egg
1 cup milk
1 stick margarine, melted

In small bowl beat egg and milk. In large bowl mix bread crumbs, cheese, dressing mix and parsley

Dip chicken in egg mixture then coat thoroughly with bread crumb mixture. Place on greased baking dish. Drizzle melted butter over chicken.

Bake for 35 minutes until golden.

Banana Cocoa Smoothie

2010-02-08T07:56:00.000-08:00

1 banana, peeled and frozen
1 cup chocolate soymilk (or lowfat dairy milk)
4 ice cubes
1/2 teas. cocoa powder
1/4 teas. ground cinnamon

Break or cut banana into chunks. Place all ingredients in blender. Blend until smooth.

Great for breakfast!
**Edited to add** A scoop of protein powder can be added to this smoothie to make it even better for you.

Won Ton Soup

2010-02-07T20:34:00.001-08:00

(my version of a super wonderful wonton soup we used to eat at the local chinese restaurant when we lived in California)

2 boxes (or 4 cans) chicken broth
4 cooked chicken breasts, shredded
1 bunch green onions, chopped
1/2 bunch bok choy, chopped
1 small carrot, slivered
2 stalks celery, finely chopped
1 small bag frozen cooked shrimp, thawed
1 package won ton wrappers
ground ginger and chinese five spice powder to taste
ground pepper to taste

I cook the chicken breasts and use the broth as the first base of my soup. If used, reduce broth accordingly. Add remaining ingredients except won ton wrappers. Let simmer 20 minutes. Cut wonton wrappers into strips. Drop into simmering soup and serve.
Sometimes if time permits I chop another package of won ton wrappers into strips and quickly fry for crispy noodles to add to soup when eaten.

Valentine Cupcakes

2010-02-07T16:27:00.000-08:00

These cupcakes were made for a Valentines fundraiser. Since I had to make 100 of them, I used a good quality red velvet cake mix. But I had to use homemade buttercream frosting! This frosting works great in a pastry bag and holds up well for cakes or cupcakes. Its easy to adapt to whatever occasion you need. Use a few drops of food coloring instead of vanilla or adapt for Chocolate or Peanut Butter frosting.

Buttercream Frosting

1 cup of butter (DON'T use margarine)
8 cups confectioners sugar
2 teas. vanilla extract
1/2 cup milk

With mixer cream butter. Add sugar and vanilla. Add milk slowly until frosting is desired consistency.

For Chocolate Frosting substitute 1/2 cup of cocoa powder for 1/2 cup of the sugar.
For Peanut Butter Frosting substitute peanut butter for all the butter.

After School Snack

2010-02-06T05:51:00.000-08:00

One of our favorite snacks to make after school. Easy peasy. Make up a boxed brownie mix and pour into pan. Then mix up some chocolate chip cookie dough mix or used a roll of refrigerated cookie dough and drop onto brownie batter. Bake and you have the best of both brownies and cookies!

Shrimp Efouffee

2010-02-06T05:47:00.001-08:00

{photo from Food Network}

This is the best Etouffee we've had in a long time. Served over rice for a very filling meal.

Squash Pickles

2009-09-01T05:53:00.000-07:00

8 c. thinly sliced yellow squash

2 c. thin onion slices

2 c. vinegar

3 1/2 c. sugar

2 tsp. celery seed

2 tsp. mustard seed

1/4 c. salt

Put sliced squash and onions in bowl or plastic pan and sprinkle 1/4 cup salt over them. Let stand for 1 hour. Pour off water that accumulated.
Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil. Add squash and onions. Bring to a boil again and cook 5-10 minutes. Fill clean canning jars. Pour vinegar mixture over pickles and seal lids tightly. Cook in water bath until all cans seal. Makes about 5 pint jars.