Tuscana Soup (Similar to the Olive Garden Recipe)
3 slices of bacon (chopped)
1/2 of an onion (diced)
2-3 cloves of garlic (minced)
1/2-1 pack of hot breakfast sausage (or 3-4 links of hot italian sausage casings removed)
4-5 russet potatoes (sliced in 1/4 inch discs with the peel left on)
2 containers of chicken stock or broth (or use water and bullion cubes)
4-6 kale leaves (tear leaf from the stem, and then tear into 1 inch pieces)
1 cup of cream (or to taste depending on how creamy you like your soup)
Spices (measure to taste - I like my soup spicier so I use more red pepper flakes)
Salt
Black Pepper
Red Pepper Flakes
Garnish with shredded or shaved parmesan cheese, and croutons
Directions
1. Cook bacon in a large pot, and add onion, garlic and sausage. Cook until onions are soft and sausage and bacon are cooked through.
2. Pour the chicken stock into the pot, and add the sliced potatoes. Cook until potatoes are tender.
3. Add the chopped kale, and cook for a couple minutes.
4. Add the cream, serve and garnish.
*If the soup seems too thin, mash up some of the potatoes.
Alice Springs Chicken
2-4 Chicken Breasts (I like to use 2 and then slice them in 1/2 so they are thinner)
1/2 Cup of Dijon Mustard
1/4-1/2 Cup of Honey
Juice from 1 lemon
4 slices of bacon (chopped)
1 cup of shredded cheddar cheese
1/2 of mushrooms (sliced)
Spices (to taste)
Salt
Pepper
Paprika
Directions:
1. Clean and trim chicken (pound/slice thin if you like).
2. Mix marinade (mustard, honey and lemon juice) - adjust honey and juice to taste.
3. Season chicken with salt and pepper and marinade in the honey mustard sauce (reserve 1/2 of the honey mustard for dipping).
4. Cook bacon in a saute pan, and remove after it's cooked.
5. Saute mushrooms in pan and remove.
6. Saute marinated chicken in pan for 2-3 minutes per side depending on the thickness of the chicken.
7. Place chicken in an oven safe pan, and top with mushrooms, bacon and cheese.
8. Bake at 350 until cheese is melted and chicken is cooked through.
Sunday, January 15, 2012
Ashley Ewert's recipe
Cilantro Lime Salmon Salad
Ingredients for salad
-Salmon
- Spring Mix Salad
- ½ Avocado
-1 Mango
-1/2 Jicima
Dressing
1 lime juiced
1 garlic clove minced
1 ½ tablespoon sugar
½ teaspoon salt
1/8 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 handful of fresh cilantro
*mix all together in blender
Directions
Fry salmon in pan with olive oil, salt and pepper.
Add salmon to spring mix salad and top with Jicima, Mango squares or slices,
and avocado. Add dressing and enjoy!
Tater Tot Casserole
Ingredients
1 lb ground beef
½ onion chopped up
1 cup cream of mushroom
1 pkg tater tots or hash browns
1 cup cheddar cheese
Directions
Brown meet with onions and add soup and salt and pepper to taste. Line bottom of 8x8
pan with tater tots. Put meat mixture over top and add another layer of tater tots. Sprinkle
cheese on top. Bake 350 degrees for 35 minutes.
Serves 4-6
Ingredients for salad
-Salmon
- Spring Mix Salad
- ½ Avocado
-1 Mango
-1/2 Jicima
Dressing
1 lime juiced
1 garlic clove minced
1 ½ tablespoon sugar
½ teaspoon salt
1/8 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 handful of fresh cilantro
*mix all together in blender
Directions
Fry salmon in pan with olive oil, salt and pepper.
Add salmon to spring mix salad and top with Jicima, Mango squares or slices,
and avocado. Add dressing and enjoy!
Tater Tot Casserole
Ingredients
1 lb ground beef
½ onion chopped up
1 cup cream of mushroom
1 pkg tater tots or hash browns
1 cup cheddar cheese
Directions
Brown meet with onions and add soup and salt and pepper to taste. Line bottom of 8x8
pan with tater tots. Put meat mixture over top and add another layer of tater tots. Sprinkle
cheese on top. Bake 350 degrees for 35 minutes.
Serves 4-6
Saturday, January 14, 2012
Jean LaNae's recipe - dessert
*This is a great way to get apples eaten REALLY fast*
Carmel Apple Dip
1 8oz. blocks of Cream Cheese
¼ cup Brown Sugar
¼ cup White Sugar
¼ Teaspoon of Vanilla extract
Sliced Apples
Take the cream cheese out of the wrapper and put it in a bowl probably for about 15-30 minutes
to soften. Then add all the other ingredients and beat till smooth and creamy. Eat right away or
cover and chill. Tastes the best with Gala Apples (in my opinion)
Carmel Apple Dip
1 8oz. blocks of Cream Cheese
¼ cup Brown Sugar
¼ cup White Sugar
¼ Teaspoon of Vanilla extract
Sliced Apples
Take the cream cheese out of the wrapper and put it in a bowl probably for about 15-30 minutes
to soften. Then add all the other ingredients and beat till smooth and creamy. Eat right away or
cover and chill. Tastes the best with Gala Apples (in my opinion)
Jean LaNae's recipes
*Crock Pot Recipe*
Creamy Italian Chicken
4-6 Chicken Breasts (can be frozen or thawed out)
1 8 oz. block of cream cheese
1 can cream of chicken soup
1 packet Italian dressing mix
Directions: place chicken in the crock pot first. Put all other ingredients on top of the
chicken. If chicken is frozen cook on high for 4-5 hours if chicken is thawed cook on low for 3-
4 hours. Stir every 1 ½ - 2 hours. Shred with a fork when done or serve whole. Serve over rice or
noodles (Jasmine rice tastes the best in my opinion).
P.S. All crock pots are different with cooking stages so it all depends on what kind of pt
you have. So the first time you make it you’ll probably have to check every so often when you
stir it.
Black Bean Tortilla Pie
1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth (Or chicken broth)
1 package (10 ounces) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (More cheese always tastes
better)
Directions: In a large skillet, sauté the onion, green pepper, cumin and pepper in oil until
vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil;
cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the
heat.
Place one tortilla in a 9-in. spring form pan coated with cooking spray. Layer with 1-1/2 cups
bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on
a baking sheet.
Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan.
Sprinkle with remaining cheese. Cut into wedges. Yield: 6 servings.
Creamy Italian Chicken
4-6 Chicken Breasts (can be frozen or thawed out)
1 8 oz. block of cream cheese
1 can cream of chicken soup
1 packet Italian dressing mix
Directions: place chicken in the crock pot first. Put all other ingredients on top of the
chicken. If chicken is frozen cook on high for 4-5 hours if chicken is thawed cook on low for 3-
4 hours. Stir every 1 ½ - 2 hours. Shred with a fork when done or serve whole. Serve over rice or
noodles (Jasmine rice tastes the best in my opinion).
P.S. All crock pots are different with cooking stages so it all depends on what kind of pt
you have. So the first time you make it you’ll probably have to check every so often when you
stir it.
Black Bean Tortilla Pie
1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth (Or chicken broth)
1 package (10 ounces) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (More cheese always tastes
better)
Directions: In a large skillet, sauté the onion, green pepper, cumin and pepper in oil until
vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil;
cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the
heat.
Place one tortilla in a 9-in. spring form pan coated with cooking spray. Layer with 1-1/2 cups
bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on
a baking sheet.
Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan.
Sprinkle with remaining cheese. Cut into wedges. Yield: 6 servings.
Kyleigh Brown's recipe - dessert
Frozen Strawberry Dessert
Crust:
1 1/2 cups flour
1 cube butter + 2 tbls
1/4 cup + 2 tbls brown sugar
1/2 cup chopped walnuts
Melt butter in 9x13 pin. Mix dry ingredients in bowl. When butter is melted mix in dry ingredients with a fork, but don't press into the bottom of the pan. Bake at 350 for 15 minutes. Stir and take 1/2 cup out (for top). Press the rest into the bottom of the pan.
Cream:
16 oz tub frozen strawberries (in juice) COLD
1 cup sugar
2 tbls lemon juice
2 egg whites
1/2 pint whipping cream
Beat all ingredients except for the whipping cream on high until stiff (about 10-15 minutes).
In a separte bowl, whip whipping cream. When stiff, fold into strawberry mixture with a spatula.
Make sure crust is cool. Pour creamy mixture over the top, sprinkle the rest of the crumbs on top, and freeze.
Crust:
1 1/2 cups flour
1 cube butter + 2 tbls
1/4 cup + 2 tbls brown sugar
1/2 cup chopped walnuts
Melt butter in 9x13 pin. Mix dry ingredients in bowl. When butter is melted mix in dry ingredients with a fork, but don't press into the bottom of the pan. Bake at 350 for 15 minutes. Stir and take 1/2 cup out (for top). Press the rest into the bottom of the pan.
Cream:
16 oz tub frozen strawberries (in juice) COLD
1 cup sugar
2 tbls lemon juice
2 egg whites
1/2 pint whipping cream
Beat all ingredients except for the whipping cream on high until stiff (about 10-15 minutes).
In a separte bowl, whip whipping cream. When stiff, fold into strawberry mixture with a spatula.
Make sure crust is cool. Pour creamy mixture over the top, sprinkle the rest of the crumbs on top, and freeze.
Kyleigh Brown's recipe
Easy Chicken Tacos
3 Chicken breasts, cut into bite size pieces
1 Can chicken broth
1 Package taco seasoning
1 Small can tomato sauce
1 Tbls oil
1 1/2 cups rice
Tortillas
Salt
Pepper
1 can corn
1 can black beans (optional)
Your favorite taco toppings
Cook chicken in oil and salt and pepper. Once chicken is lightly browned, add chicken broth, tomato sauce, taco seasoning, corn, and black beans. Let simmer for a few minutes. Add rice and cook until it's done (about 10-15 minutes). Stir occasionally. Add your favorite toppings and enjoy!
3 Chicken breasts, cut into bite size pieces
1 Can chicken broth
1 Package taco seasoning
1 Small can tomato sauce
1 Tbls oil
1 1/2 cups rice
Tortillas
Salt
Pepper
1 can corn
1 can black beans (optional)
Your favorite taco toppings
Cook chicken in oil and salt and pepper. Once chicken is lightly browned, add chicken broth, tomato sauce, taco seasoning, corn, and black beans. Let simmer for a few minutes. Add rice and cook until it's done (about 10-15 minutes). Stir occasionally. Add your favorite toppings and enjoy!
Erin Stevens' recipe - dessert
Sweet and Saltines
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 oz. semisweet chocolate chips (about 1 1/3 cups)
Preheat the oven to 425 degrees. Line a large cookie sheet or jellyroll pan with aluminum foil and the saltine crackers. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the cookie sheet into the oven and watch CLOSELY. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a butter knife. Transfer the pan to the freezer for 15-20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Thanks Erin!!
That looks yummy :)
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 oz. semisweet chocolate chips (about 1 1/3 cups)
Preheat the oven to 425 degrees. Line a large cookie sheet or jellyroll pan with aluminum foil and the saltine crackers. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the cookie sheet into the oven and watch CLOSELY. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a butter knife. Transfer the pan to the freezer for 15-20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Thanks Erin!!
That looks yummy :)
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