Friday, March 30, 2012

No cook strawberry freezer jam

4 Cups crushed strawberries
1 1/2-1 3/4 sugar depending on how sweet you like it. I only used 1 1/2
5 T Instant Pectin for no cook jam

1.Place berries in food processor if you have a dough blade this works. Don't use the blade or it just turns it to mush. If you don't have the dough blade just put berries in a pan or large bowl and smash with potato masher until desired consistency.

2.In a separate bowl mix together the sugar and pectin. Add the berries and stir for 3 min.

3.Pour into freezer safe containers and let sit at room temp 30-40 min or until set. Put into freezer or fridge.

these are the containers I used
* Will stay in the freezer for up to 1 year and will keep in fridge 3-4 weeks.

* This was so super easy to make it tastes great. I was a little worried using only 1 1/2 cups sugar cuz when I was done with mixing it didn't taste really sweet. But as it set it sweetened up and I think that its perfect. I got 8 jars out of this recipe. Its great I give it a 4 1/2 Next time I think I will add some peaches yummy..

Slow Cooked Chicken and Peppers

1 1/2 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
2 medium bell peppers, cut into strips
2 cups tomato pasta sauce (from 26 oz jar)
1 package (16 oz) rotini pasta
1 cup shredded mozzarella cheese (4 oz)

1.Sprinkle chicken with salt and pepper. In 3 1/2- to 4-quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.

2 Cover; cook on Low heat setting 4 to 6 hours.

3 Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.

* This is a simple dish it tasted good I wouldn't say that it was amazing but it was good. I think the thing that I didn't love about it was that the sauce goes super runny not at all like a spaghetti sauce for the noodles it was more like runny tomato juice on it.It still had goof flavor just was not what I was expectingThe kids liked it I give it a 4

Thursday, March 29, 2012

Fajita Lasagna

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
1 med onion sliced

1 pound lean ground beef

1 can (29 ounces) tomato sauce and 1 15oz can tomato sauce 

1 envelope (1.4 ounces) fajita seasoning mix

12 no-boil lasagna noodles

3 cups shredded Colby-Monterey Jack cheese

1 can (2 1/4 ounces) sliced ripe olives, drained

Guacamole, if desired

salsa, if desired

Sour cream, if desired

Lettuce if desired

1.Heat oven to 375ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.

2 Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in both cans tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce top with onions; sprinkle with 1 cup of the cheese.

3 Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2-2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

4 Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30-45 minutes or until hot and bubbly and noodles are soft. Let stand 15 minutes before cutting. Serve with guacamole, salsa,lettuce and sour cream.

* We really liked this in the family I think that it could a little more Fajita Seasoning so I would use 1 1/2 packets next time but it was really good and super simple to put together. I will for sure make this again and also I think that it would be really good using chicken. I give it a 4 1/2

Wednesday, March 28, 2012

Stuffed Burgers

1 1/2 -2 lbs lean ground beef
1 packet onion soup mix
Cheese of your choice

Burger Toppings

1.In a bowl mix together the beef with the soup mix until well combined.
2.Form into 4 equal patties could make 6 if you made smaller burgers.
3.Cube of slice cheese and place in center of burger forming the patty around the cheese.

4. Grill the burgers 5-7 min per side or until juices run clear

5.Let patty sit 2-3 min  and serve on bun with toppings of your choice.

* I thought that these burgers were pretty good I think that I will try some more seasonings next time maybe some garlic in it. I used Colby jack cheese I cut into cubes and it melted great. I give these a 4

Monday, March 26, 2012

Reese's Peanut Butter Cup Banana Bread

3 very ripe bananas, mashed
1/2 cup peanut butter
1/4 cup oil
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reese’s Mini cups

Preheat oven to 350

1.Grease loaf pans I made 3 mini loafs
2.In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
3.In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
4.Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.

5.Fold in your Reese’s Mini cups and spread batter into prepared pan.

6.Bake for approx 1 hour or until toothpick inserted into center comes out clean.
7.Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack

* I thought that this bread was really good. My Son loved it. My other son hates peanut butter so he was not to happy when I was making it lol But it turned out great. Note that it is best eaten the same day its made by day two and three the peanut butter cups had a mushy weird texture to them. But were great on day one :) I give this bread a 4

Tuesday, March 20, 2012

Fast and Easy Mini Cinnamon Rolls

1 can refrigerated biscuits
1/2 cup Land o' Lakes Cinnamon Sugar Butter Spread
1/2 cup powdered sugar
2-3 tbsp. water

1.Unroll biscuits and flatten them out a bit.
2.Spread cinnamon sugar butter on top and then roll up.
3.Slice the each biscuit into 3 pieces.
4.Place all into a 8x8

5.Bake according to biscuit package.

6.Meanwhile, mix the powdered sugar and water together.
7.Once buns are cooled, drizzle the icing over the top.

* These were super good and so easy to make I will for sure make these again I give them a 4 1/2

Monday, March 19, 2012

Slowcooker Creamy Mexican Chicken

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup medium salsa
2T  taco seasoning
1 cup sour cream

1.Put chicken, soup and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on high for 2.5 hours.
2.After 2.5 hours, pull the breasts out and shred. Return them back to slow cooker and stir in the sour cream. Cover and heat for another 20 minutes. While it’s heating, cook pasta in boiling water on stove top per package instructions.

* This was really good it was a thick sauce but had good kick with the spicy medium salsa. If you don't like it spicy use mild and I am sure that it would be just as good. I would for sure make this again I give it a 4 1/2

Sunday, March 18, 2012

Chicken Crescent Roll Casserole

12 Refrigerated Crescent Dinner Rolls
1  can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup half and half

4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1/3 cup onion, finely chopped
2 cups cooked chicken breasts, finely chopped
1/2-3/4 cup finely grated cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 T half anf half 
1/2 cup grated cheddar cheese (for topping)

1. Set oven to 350°F.
2. 12 crescent rolls.
3. In a saucepan, mix half and half , 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup.

4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder.
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons mix to combine (add in a little more if the mixture seems too dry).
8. Season with salt or black pepper to taste.

9. Unroll the crescent rolls.
10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.
12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
13. Drizzle the remaining sauce on top and sprinkle with 1 cup grated cheese, or amount desired.

14. Bake for about 30 minutes.

*Good simple and easy it was a meal itself. Try it out you will like it. I give it a 4

Saturday, March 17, 2012

Orange Cookies

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest
1 tsp. grated orange zest
4 Tbsp. thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
Preheat oven to 375.
1.In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside. 
2.In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening.  Beat until well-combined.  Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy.  Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

3.Using a cookie scoop, drop the dough by the tablespoon onto a lined, un-greased baking sheet.  Bake for 10-12 minutes or until the cookies are set and just starting to turn golden brown around the edges.  Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.
4.For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy.  Pipe or spread over the cooled cookies.

Yield: Approximately 36 cookies.
* These were pretty good I think that they tasted better on day two after they set and the orange flavor really came out. They are a good light cookie that reminds you of spring and warm weather I give them a 4

Friday, March 16, 2012

Poppy Seed Chicken and Potatos

3-4 Chicken Breasts Cooked and cubed
1 cup sour cream
1 can cream of chicken soup
1 sleeve ritz crackers crushed
1/2 cup melted butter
1 T poppy seeds
Mashed potato's Homemade or instant

1.In a bowl combine Soup,sour cream and poppy seeds mix well
2.In another bowl mix together the ritz with the melted butter
3.In a 8x8 dish layer the chicken. Top with soup mixture and then the cracker mixture.

4.Bake at 350 degrees for 30-35 min

5.While the chicken is cooking make the potato's
6.Serve some of the sauce on potato's

* So yummy I have made this with rice and also cubed potato's but I think that I like it best this way with mashed potato's and it was so easy. Great recipe I will for sure be making this again. My son ate 3 servings lol. Its a keeper I give it a 5

Wednesday, March 14, 2012

Beef Chimichangas with Red Spicy Sauce

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups (6 ounces) shredded cheddar cheese

1.In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

2.Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

3.In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with red sauce.

Yield: 1 dozen.

* These were really good and so easy to make. I liked the red sauce it gave it a nice spicy kick but I think next time I will just add it to the filling instead of making it a sauce to go on top. Then its all just done in one thing. But they had great flavor and I will for sure be making these again some time. I give them a 5 my husband said it tasted like we were at a Mexican restaurant lol