tag:blogger.com,1999:blog-51276277264187927762024-03-14T08:28:21.230-07:00What's Cookin'A little something good to eat,
Something tasty, something sweet!Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5127627726418792776.post-67804228050544755852010-12-27T13:24:00.000-08:002010-12-27T13:24:10.958-08:00Pioneer Woman Cinnamon Rolls<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyoDzNnFV7m6WjYmq_qk7rV5l872GdrmbxbIQs6BRDqFnDFMNulqE4odjae3Ikhs-mQcQF2bn7kRwKK-x5SX-0BNo1guQU64Z0_tLqDTnDyEBYS5twnvN9dmmXe1VcVx0rhStQUn6hx8/s1600/DSC_0003.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyoDzNnFV7m6WjYmq_qk7rV5l872GdrmbxbIQs6BRDqFnDFMNulqE4odjae3Ikhs-mQcQF2bn7kRwKK-x5SX-0BNo1guQU64Z0_tLqDTnDyEBYS5twnvN9dmmXe1VcVx0rhStQUn6hx8/s320/DSC_0003.JPG" /></a><br />
<br />
OK-- One of my FAVORITE Blogs to get recipes from is<br />
<a href="http://www.thepioneerwoman.com/">The Pioneer Woman</a><br />
<br />
These Cinnamon Rolls are WONDERFUL!!!<br />
Austin even refers to them as<br />
Pioneer Cinnamon Rolls!<br />
He likes them.... A LOT!!!<br />
<br />
It makes a big recipe, which is nice if you want to make and freeze,<br />
or make and give...or make and sit down and eat all at once...<br />
As I read down through the comments, <br />
someone had taken the time <br />
to half the recipe...that is usually what I fix...<br />
so I don't sit down and eat the all by myself.<br />
I am posting both versions, <br />
so I don't have to go back through the comment section of her<br />
original post every time...<br />
the half recipe also has a different frosting recipe <br />
in case you are not a Maple flavoring and coffee kind of person...<br />
<br />
<br />
<strong><span style="font-size: large;"><u>Ingredients for Full Recipe:</u></span></strong><br />
<br />
1 quart of Whole Milk<br />
1 Cup Vegetable Oil<br />
1 Cup Sugar<br />
2 Packages Active Dry Yeast<br />
8 Cups (plus 1 Cup extra separated) All-Purpose Flour<br />
1 Teaspoon (heaping) Baking Powder<br />
1 Teaspoon (scant) Baking Soda<br />
1 Tablespoon (heaping) Salt<br />
Plenty of Melted Butter<br />
2 Cups Sugar<br />
Generous Sprinkling of Cinnamon<br />
<br />
<strong><span style="font-size: large;"><u>Maple Frosting:</u></span></strong><br />
<br />
1 bag Powdered Sugar<br />
2 teaspoons Maple Flavoring<br />
1/2 cups Milk<br />
1/4 cups melted butter<br />
1/4 cup brewed coffee<br />
1/8 teaspoon salt<br />
<br />
<span style="font-size: large;"><strong><u>Half Recipe Ingredients:</u></strong></span><br />
<br />
2 Cups Whole Milk<br />
1/2 Cup Vegetable Oil<br />
1/2 Cup Sugar<br />
1 Tbsp active dry yeast<br />
4 Cups Flour<br />
1/2 cup Flour<br />
1/2 heaping tsp baking powder<br />
1/2 scant tsp baking soda<br />
1/2 tbsp salt<br />
<br />
<strong><span style="font-size: large;"><u> Filling:</u></span></strong><br />
1 cup melted butter<br />
3/4 cup sugar<br />
1/2 c cinnamon<br />
<br />
<strong><span style="font-size: large;"><u>Frosting:</u></span></strong><br />
<br />
1/2 bag powdered sugar<br />
1/4 cup Milk<br />
1 tsp Vanilla<br />
2 tbsp melted butter<br />
pinch of salt<br />
<br />
<br />
<strong><u><span style="font-size: large;">Directions</span></u></strong><br />
<br />
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle yeast and let sit. Add Flour, stir mixture together. Cover and let sit 1 hour to rise. Add additional flour (1 cup or 1/2 cup for smaller batch), baking powder, baking soda, and salt. Stir mixture together.<br />
<br />
Sprinkle work surface generously with flour. Form dough into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and Cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake for 15-18 minutes.<br />
<br />
Combine frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm rolls<br />
after they come out of the oven.<br />
<br />
Ree also did this post about her Cinnamon Rolls...<br />
it's kind of a FAQ of Cinnamon Rolls<br />
<a href="http://thepioneerwoman.com/cooking/2010/10/notes-on-cinnamon-rolls/">Notes on Cinnamon Rolls</a><br />
<br />
and her original post about her Cinnamon Rolls<br />
with her awesome step by step instructions can be found here<br />
<br />
<a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/">Cinnamon Rolls</a><br />
<br />
Hope you enjoy these as much as my family does!</div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com9tag:blogger.com,1999:blog-5127627726418792776.post-44772533085626674072010-12-27T12:02:00.000-08:002010-12-27T12:02:47.617-08:00Mama's Cheese Ball<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Nq5J6ekMpx7qN021FxW7SlNPerXiqKo3Sbj4ROXLBvAtqJiaPitVrVL-NDr-8UQRCDKFN09AwvpZEEyB3Io35QZ52JLl5Dr8Q3AQlwEdIJgHTfwNo9WVAXeBSO70T55obSXE24kYnXI/s1600/DSC_0005.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Nq5J6ekMpx7qN021FxW7SlNPerXiqKo3Sbj4ROXLBvAtqJiaPitVrVL-NDr-8UQRCDKFN09AwvpZEEyB3Io35QZ52JLl5Dr8Q3AQlwEdIJgHTfwNo9WVAXeBSO70T55obSXE24kYnXI/s320/DSC_0005.JPG" /></a><br />
<br />
3 - 8 ounce packages of Cream Cheese<br />
1 jar dried beef<br />
1 small jar of Pimento (well drained)<br />
diced green pepper and onion to taste<br />
pecan chips to cover<br />
<br />
Directions<br />
<br />
Let Cream Cheese come to room temp. Chop dried beef in a food processor into small pieces. Mix together cream cheese, dried beef, drained pimento, green peppers and onions.<br />
Let chill in refrigerator to make it easier to fix into a ball.<br />
After it has chilled, form into a ball and roll in pecan chips.<br />
Store in refrigerator until ready to serve. <br />
Serve with Wheat Thins crackers</div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-80213452358403141672010-12-27T11:14:00.000-08:002010-12-27T12:03:23.571-08:00Apple Pie Dip with Cinnamon Crisp Chips<div align="center"><br />
</div><div align="center"><br />
</div><div align="center">My dad saw this recipe on a KY-3 news segment in Missouri one day.</div><div align="center">It was presented on their noon newscast by</div><div align="center">Lola's Pastries and Eatery</div><div align="center">in Nixa, MO.</div><div align="center"><br />
</div><div align="center">Sounds very yummy!</div><div align="center">I think this would be a good party type food,</div><div align="center">it wold also be great around the Holidays</div><div align="center">and even for a great Tailgate Party!</div><div align="center"><br />
</div><div align="center">Apple Pie Dip</div><div align="center"><br />
</div><div align="center">16 ounces of Cream Cheese, room temp</div><div align="center">1/4 Cup of Apple Juice</div><div align="center">1/4 Cup plus 2 tbsp of Brown Sugar, Packed</div><div align="center">1 tsp of cinnamon</div><div align="center">1/4 tsp of nutmeg</div><div align="center">1 tsp of Vanilla</div><div align="center">2 Medium Apples. chopped fine (1 red, 1 Granny Smith)</div><div align="center">1/2 cup of toasted pecans, chopped</div><div align="center"><br />
</div><div align="center">Mix the cream cheese with brown sugar; add apple juice, stirring until smooth and creamy. Mix in remaining ingredients by hand until well blended. Keep in refrigerator until ready to serve.</div><div align="center"><br />
</div><div align="center">Chips</div><div align="center"><br />
</div><div align="center">12 8-inch flour tortillas</div><div align="center">1/2 cup of melted butter</div><div align="center">1 1/2 tsp of cinnamon</div><div align="center">1/2 cup of sugar</div><div align="center"><br />
</div><div align="center">Brush melted butter over top of tortillas. Mix the cinnamon and sugar together and sprinkle over butter tortillas. Cute into eights and place on cookie sheets. Bake at 350 degrees for 8-10 minutes until lightly browned. Cool and Serve.</div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-60772272619950656442010-12-27T11:05:00.000-08:002010-12-27T12:04:15.428-08:00Chex Muddy Buddies<div align="center">This recipe is popular around the holidays!</div><div align="center">And it should come with a warning!</div><div align="center">If you start eating it, you will physically have to take it away </div><div align="center">from the table to </div><div align="center">STOP!!!</div><div align="center"><br />
</div><div align="center">9 Cups Rice Chex, Corn Chex or Chocolate Chex cereal</div><div align="center">(or a combination of all three)</div><div align="center">1 Cup Semisweet Chocolate Chips</div><div align="center">1/2 Cup Peanut Butter</div><div align="center">1/4 Cup Butter or Margarine</div><div align="center">1 teaspoon Vanilla flavoring</div><div align="center">1 1/2 cups Powdered Sugar</div><div align="center"><br />
</div><div align="center">Directions:</div><div align="center">In a large bowl, measure cereal; set aside.</div><div align="center">In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute; stir. Microwave for another 30 seconds longer or until mixture can be stirred smooth. Stir in Vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon revealable food storage bag. Add powdered sugar, seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.</div><div align="center"><br />
</div><div align="center">Enjoy!</div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-51824953600537718342010-12-13T20:43:00.000-08:002010-12-13T20:44:49.192-08:00Grape Salad<div style="text-align: center;"><br />
</div><div style="text-align: center;">Scott's mom started making this a couple of summer's ago<br />
and it is very, very tasty~<br />
<br />
Usually when Mam ma makes something, she can't tell us the recipe...<br />
but she could for this one!<br />
I apologize that the photo is off-- I can't figure out how to fix it--<br />
and it's causing me to twitch...<br />
might need to go and make a grape salad <br />
to keep my mind off of it!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9osjLlSAaUN0rEHHEb_FR4EgJKNRB6VQIZ-0xwYbNlpzgwOAVNwIjLP-pjaDZlcJWkx0a28ees5foVezP9Xe-J9rBZ30shjdvkzn5Ud8Sh6S1IsGN5F9cL7THkP3nRiGxMO-19tP66Q/s1600/DSC_0004.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" closure_uid_h229w7="225" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9osjLlSAaUN0rEHHEb_FR4EgJKNRB6VQIZ-0xwYbNlpzgwOAVNwIjLP-pjaDZlcJWkx0a28ees5foVezP9Xe-J9rBZ30shjdvkzn5Ud8Sh6S1IsGN5F9cL7THkP3nRiGxMO-19tP66Q/s320/DSC_0004.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" width="320" /></a></div><br />
</div><div style="clear: both; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Grape Salad</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">8 oz. Sour Cream</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">8 oz. Cream Cheese</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1/2 cup granulated sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 tsp. Vanilla</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4 Cups Green Grapes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4 Cups Red Grapes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1/2 cup chopped pecans, toasted</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1/2 cup Brown Sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Mix Sour Cream, Cream Cheese, granulated Sugar, and Vanilla.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Toss in red and green grapes and mix until fruit is coated well.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Top with Brown Sugar and Pecans.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Keep refrigerated until ready to serve.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">YUM!</div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-77332132723603439782010-12-13T20:33:00.000-08:002010-12-13T20:34:01.597-08:00Pasta Salad<div style="margin: 0px auto 10px; text-align: center;"><br />
<br />
<br />
McCormick's Salad Supreme<br />
<br />
<br />
My friends Joy and Michele,<br />
who are truly gourmet's <br />
served this salad one night at their house.<br />
<br />
It was really yummy,<br />
so I asked for the recipe.<br />
I was shocked when they said it came from<br />
the back of the seasoning bottle!!!<br />
<br />
I'm still totally impressed with their cooking abilities...<br />
ans extremely happy that I can make something as yummy as they do!<br />
After all, I can read the back of a bottle!<br />
<br />
Supreme Pasta Salad<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLh47s8qm0Bsxj3clW41bl1QidASKLgw6nEKQAsV_Avg5wfgZQfpgclqnpCdR_lfalOz-DV1D49S-9dL8NAKJq6yw17qlMzUAiwx3evkb3W3e9SOh-x9HjdhT4NvQzh9uonbVZs3fEhg/s1600-h/DSC_0072.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLh47s8qm0Bsxj3clW41bl1QidASKLgw6nEKQAsV_Avg5wfgZQfpgclqnpCdR_lfalOz-DV1D49S-9dL8NAKJq6yw17qlMzUAiwx3evkb3W3e9SOh-x9HjdhT4NvQzh9uonbVZs3fEhg/s320/DSC_0072.JPG" /></a><br />
<br />
1 bottle McCormick's Perfect Pinch Salad Supreme Seasoning<br />
veggies: red, green and yellow peppers, cucumbers and anything else that suits your fancy<br />
Newman's Own Light Northern Italian Salad Dressing<br />
Pasta<br />
<br />
Mix 4 cups of cooked pasta, 3 1/2 cups chopped fresh veggies, 1 cup Italian dressing<br />
and 4 tbsp. Seasoning. Refrigerate until ready to eat. Toss before serving.<br />
<br />
Very Tasty!<br />
Great for Picnics or Pot Lucks!</div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-38271493017116485742010-12-13T19:43:00.000-08:002010-12-13T19:43:45.320-08:00Baked Potato Soup<div style="text-align: center;">Every Halloween my friend Nancy throws a Halloween Bash!<br />
We all bring appetizers and desserts and she puts out a tremendous<br />
spread of different soups. Her Baked Potato Soup is one of my favorites!<br />
We are currently in a deep freeze in the south, so this warm and hearty soup<br />
hit the spot today.<br />
<br />
So now, I'm sharing it with you.<br />
Thanks, Nancy for the great recipe!<br />
</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGql1I5OGJVjpKL05hCuqwNmPpTytNtV7gIBvvcjdvpS3wlZrAB8FXot1LV3RS4zs01PkstlpUB7QpI8UO8BcekwAAFgiNWz4aZwuVELf4gxB_kemJbAHeiFMnq4oeSg8kN222w528FY/s1600/DSC_0019.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGql1I5OGJVjpKL05hCuqwNmPpTytNtV7gIBvvcjdvpS3wlZrAB8FXot1LV3RS4zs01PkstlpUB7QpI8UO8BcekwAAFgiNWz4aZwuVELf4gxB_kemJbAHeiFMnq4oeSg8kN222w528FY/s320/DSC_0019.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="margin: 0px auto 10px; text-align: center;">Baked Potato Soup</div><div style="margin: 0px auto 10px; text-align: center;">4 Large Baking Potatoes</div><div style="margin: 0px auto 10px; text-align: center;">2/3 Cup Butter</div><div style="margin: 0px auto 10px; text-align: center;">2/3 Cup All Purpose Flour</div><div style="margin: 0px auto 10px; text-align: center;">6 Cups Milk</div><div style="margin: 0px auto 10px; text-align: center;">3/4 tsp. Salt</div><div style="margin: 0px auto 10px; text-align: center;">1/2 tsp. Pepper</div><div style="margin: 0px auto 10px; text-align: center;">4 Green Onions, chopped and divided</div><div style="margin: 0px auto 10px; text-align: center;">12 Slices of Bacon</div><div style="margin: 0px auto 10px; text-align: center;">1 1/4 Cups of Shredded Cheddar Cheese, divided</div><div style="margin: 0px auto 10px; text-align: center;">1 8oz. Carton of Sour Cream</div><div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="margin: 0px auto 10px; text-align: center;">Directions:</div><div style="margin: 0px auto 10px; text-align: center;">Bake Potatoes and scoop out the pulp. Melt butter in a dutch oven over low heat; add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tbsp. green onions, 1/2 cup bacon and 1 cup of cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk necessary for desired thickness. Serve with remaining bacon, cheese and onion. Yields 10 cups</div><div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-69052192459218866382010-09-10T11:22:00.000-07:002010-09-10T11:23:57.552-07:00Melt in Your Mouth POT ROAST!!!<div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="margin: 0px auto 10px; text-align: center;"><br />
</div><div style="margin: 0px auto 10px; text-align: justify;">Some of you know I am not a cook!</div><div style="margin: 0px auto 10px; text-align: justify;">If there is an easy way to get it done...I am there!</div><div style="margin: 0px auto 10px; text-align: justify;">That's why I was a little hesitant to try this recipe.</div><div style="margin: 0px auto 10px; text-align: justify;">I have ALWAYS cooked a roast in the crock-pot!</div><div style="margin: 0px auto 10px; text-align: justify;">ALWAYS...I didn't know there was another way to cook it...</div><div style="margin: 0px auto 10px; text-align: justify;"><br />
</div><div style="margin: 0px auto 10px; text-align: justify;">ok-- I knew, I just didn't cook it that way.</div><div style="margin: 0px auto 10px; text-align: justify;">Until NOW!</div><div style="margin: 0px auto 10px; text-align: justify;"><br />
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</div><div style="margin: 0px auto 10px; text-align: justify;">I was reading through </div><div style="margin: 0px auto 10px; text-align: justify;">this blog</div><div style="margin: 0px auto 10px; text-align: justify;"><a href="http://www.thepioneerwoman.com/">The Pioneer Woman</a></div><div style="margin: 0px auto 10px; text-align: justify;"><br />
</div><div style="margin: 0px auto 10px; text-align: justify;">(she's amazing by the way)</div><div style="margin: 0px auto 10px; text-align: justify;">and came across her recipe for Pot Roast...so I tried it...</div><div style="margin: 0px auto 10px; text-align: justify;"><br />
</div><div style="margin: 0px auto 10px; text-align: justify;">Never again will I cook another pot roast in the crock pot...Never!</div><div style="margin: 0px auto 10px; text-align: justify;"><br />
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</div><div style="margin: 0px auto 10px; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvlqQbZUmQHgPykns5PTSfYLeIYhKGIetvYIF-rxfXOBiVuggxYr2O_fwa1r3LkjzIx0heBAs-YuyTx98IJOdnEX08PLAYd1UGukKv1BHGHK0qeJ_0fFkoQVgoMZJ3l9xki4l2EQTDtA/s1600/DSC_0009.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvlqQbZUmQHgPykns5PTSfYLeIYhKGIetvYIF-rxfXOBiVuggxYr2O_fwa1r3LkjzIx0heBAs-YuyTx98IJOdnEX08PLAYd1UGukKv1BHGHK0qeJ_0fFkoQVgoMZJ3l9xki4l2EQTDtA/s320/DSC_0009.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: justify;"> </div><div style="margin: 0px auto 10px; text-align: justify;">POT ROAST </div><div style="margin: 0px auto 10px; text-align: justify;"> </div><div style="margin: 0px auto 10px; text-align: justify;">2 Tbsp Olive Oil </div><div style="margin: 0px auto 10px; text-align: justify;">1 Whole (4-5 lb.) Chuck Roast </div><div style="margin: 0px auto 10px; text-align: justify;">2 Whole Onions </div><div style="margin: 0px auto 10px; text-align: justify;">6 Whole Carrots </div><div style="margin: 0px auto 10px; text-align: justify;">Salt and Pepper to Taste </div><div style="margin: 0px auto 10px; text-align: justify;">1 Cup Red Wine (optional, Can use Beef Broth instead) </div><div style="margin: 0px auto 10px; text-align: justify;">2-3 Cups of Beef Stock </div><div style="margin: 0px auto 10px; text-align: justify;">3 Springs of fresh Thyme </div><div style="margin: 0px auto 10px; text-align: justify;">3 Sprigs of Fresh Rosemary </div><div style="margin: 0px auto 10px; text-align: justify;"> </div><div style="margin: 0px auto 10px; text-align: justify;">Generously salt and pepper your roast. Heat a large pot or dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil. Cut the two onions in half and cut 6-8 carrots into 2 inch slices ( I always peel my carrots, but she says you don't have to). When the oil is very hot (but not smoking) add the onion halves, browning them on both sides. Remove onions and put them on a plate. Put the carrots into the same pot and toss them until slightly brown. Remove carrots to plate. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the meat and put with the onions and carrots. With the burner still on high, use wither red wine or beef broth (I always use the broth, cause we don't have wine -- ha) to deglaze the pan. When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat half way. Add the onions and carrots. Cover with lid and place roast in a 275 degree oven for 3 hours ( for a 3 lb. roast). For a 4-5 lb. roast, plan on 4 hours. </div><div style="margin: 0px auto 10px; text-align: justify;"> </div><div style="margin: 0px auto 10px; text-align: justify;">Eat and enjoy!!! I promise you, you are going to like this. Personally, I have never used the Rosemary and Thyme because I never have fresh Rosemary and Thyme at my house. One day I may add it and see what it does. But my boys like it just as well without it, so I may not mess with a good thing! </div><div style="margin: 0px auto 10px; text-align: justify;"> </div><div style="clear: both; text-align: justify;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com1tag:blogger.com,1999:blog-5127627726418792776.post-30719925315555310272010-09-08T09:30:00.000-07:002010-09-08T09:31:31.224-07:00Mia's Mac-N-Cheese<div align="left">This is one of my all-time favorite comfort food recipes!!! My friend Mia from church has shared this recipe with several of us and any time someone fixes it and asks for the recipe we all say "It's Mia's recipe" so that is the reason for the title. The recipe makes enough for a crowd! Or if you are taking dinner to someone, you can mix it up and put half in a pan to take and half in a pan to keep for your family. Unless your family is like mine...silly boys won't eat macaroni and cheese....I just don't understand it!!! Here it is...</div><div align="left"><br />
</div><div align="left">16 oz. uncooked Penne Pasta</div><div align="left">5 Tbsp. Butter</div><div align="left">2 Eggs</div><div align="left">1/2 tsp each of Salt and Pepper</div><div align="left">3 Cups Milk</div><div align="left">2 Cups shredded Mozzarella</div><div align="left">4 Cups shredded Cheddar or Velveeta (divided)</div><div align="left"><br />
</div><div align="left">Cook noodles until done. DO NOT overcook noodles, drain. Place noodles, butter, salt and pepper, milk, mozzarella and 3 cups of cheddar/Velveeta mix to a 9 x 13 baking dish. Mix the 2 eggs in another bowl and then stir into the noodle and cheese mixture. Cover with foil and bake for 30-40 minutes in a 350 degree oven. Remove and uncover. Stir mixture together-- add remaining cup of cheese and bake uncovered for another 15 minutes.</div><div align="left"><br />
</div><div align="left">It is so yummy!!! As per Mia's suggestion I usually use 1-2 cups of Velveeta cheese in the 4 cup cheddar line above. It makes it a little more creamy, in my opinion. And just a note...they sell "shredded" Velveeta in the cheese section at Wal-Mart!!! Have you ever tried to shred Velveeta...sheesh! Just so you know. If I can't find the Velveeta, I just cut it up in small cubes and when you remove it from the over to stir it will all mix up in the end.</div><div align="left"><br />
</div><div align="left">I hope you enjoy this recipe as much as we all have!!!</div>Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-47172581180817949082010-06-15T12:05:00.000-07:002010-06-15T12:05:18.695-07:00Yum, Yum, Yum!Cinnamon Honey Butter<br />
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2 sticks of butter-- room temp<br />
1 cup powdered sugar<br />
1 cup of honey<br />
2 T of ground cinnamon<br />
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Whip in a mixer and put on larger amounts of biscuits, bread and enjoy the yummy-ness!!!<br />
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I found this recipe at <a href="http://www.flythroughourwindow.com/">http://www.flythroughourwindow.com/</a>-- she has some really good recipes!<br />
I'm going to try her refridgerator pickles next...Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-24034718196898561932009-07-04T14:14:00.001-07:002009-07-04T20:49:45.783-07:00Fourth of July Cookout<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vobz35kQdqlf2dteOEezHiJZdSlaSiPqnTmxu9iKO25tilw-oAWuoxe4hzNqBtBbKrUaNXMvpssqIlBCYZojAUbEDVNy4Z8v6F1l88tyRKsw2YOfXwxFGqK8w6fEYrm0tSwJLqR7VFw/s1600-h/DSC_0071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vobz35kQdqlf2dteOEezHiJZdSlaSiPqnTmxu9iKO25tilw-oAWuoxe4hzNqBtBbKrUaNXMvpssqIlBCYZojAUbEDVNy4Z8v6F1l88tyRKsw2YOfXwxFGqK8w6fEYrm0tSwJLqR7VFw/s320/DSC_0071.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5354818093604806978" /></a><br />Here are a couple of the things that I took to the Fourth of July cookout! Everything was so yummy!<br /><br /><br /><br />Mexican Avocado Dip<br />from Taste of Home recipes<br /><br />1 16 oz can of Re fried Beans<br />1 cup of Sour Cream<br />2/3 cup of Mayonnaise<br />1 envelope of Taco Seasoning<br />1 4oz. can of Chopped Green Chilies<br />4 medium ripe Avocados<br />2 tsp of Lime Juice<br />1/4 tsp of salt<br />1/4 tsp of garlic powder<br />1/2 c thinly sliced green onions<br />1/2 c fresh tomato<br />1 can (2 1/4 oz.) black olives<br />2 cups shredded cheeseSandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-55076646123364305032009-06-27T09:29:00.000-07:002009-06-27T09:54:50.135-07:00Jackson's Party Punch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQi5YbetOAHbCVQvROwdQSztVY6fbGOlRrscniERDC50qjjew0WHcyrfiL9xD-SUIxcgkV6uW7frvoq6HSe3NMYYZYcmNqHYbkBAoG1fMjcDTP5wRUBWqBr4ZX5uGLsL5XA4bhYb90aUc/s1600-h/DSC_0070.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQi5YbetOAHbCVQvROwdQSztVY6fbGOlRrscniERDC50qjjew0WHcyrfiL9xD-SUIxcgkV6uW7frvoq6HSe3NMYYZYcmNqHYbkBAoG1fMjcDTP5wRUBWqBr4ZX5uGLsL5XA4bhYb90aUc/s320/DSC_0070.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5352046329018317042" /></a><br /><br />This was the punch that I made for Jackson's 1st birthday party. It was really easy and really yummy! I think it would be really neat for a Halloween party too.<br /><br />2 Packages of Lime Jello<br />1 quart of Hot Water<br />46 ounce can of Pineapple Juice<br />2 12 ounce cans of Orange Juice Concentrate<br />2 Cups of Sugar<br />4 1/2 cups cold water<br />2 liter bottle of Ginger Ale<br /><br />Dissolve gelatin in 1 qt of hot water. Cool. Combine jello mix, pineapple juice, OJ concentrate, sugar and 4 1/2 cups of cold water. Stir together. Pour into serving container. Add Ginger Ale before serving. Enjoy!!!Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0tag:blogger.com,1999:blog-5127627726418792776.post-16434161395900278772009-06-25T14:59:00.000-07:002009-06-25T15:04:01.714-07:00After you stop laughing I'll explain why I have a Cooking Blog!! I am always finding great recipes, stealing great recipes from my friends, cooking them, LOVING them, and then loosing and then having to call someone to get them. So I figure by putting them on the Internet I'll always know where they are. Also, if you think they sound good then you can try them too.<br /><br />I am by no means a gourmet chef! All of these recipes are ones that have come from friends, cookbooks, magazines or other great places on the Internet. I plan to give credit where credit is due, because none of these will be made up by me! That's for sure.<br /><br />Hope you enjoy my new little blog and if you have some yummy recipes, please share!Sandrahttp://www.blogger.com/profile/08343364455701416876noreply@blogger.com0