Wednesday, November 26, 2014

Roquefort Pear Salad

1 head leaf lettuce, torn into bite size pieces
3 winter pears, peeled, cored and chopped, need to be firm
5 ounces Blue cheese or Feta cheese, crumbled
1 avacodo, peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 c. white sugar
1/2 c. pecans
1/3 cup olive oil
3 T. red wine vinegar
1 1/2 tsp sugar
1 1/2 tsp. prepared mustard
1 clove garlic, chopped
1/2 tsp. salt
Fresh ground pepper to taste

In a medium skillet over medium heat, stir 1/4 c. sugar together with the pecans.  Continue stirring gently until sugar has melted and caramelized the pecans.  Carefully transfer nuts onto waxed paper.  Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 tsp. sugar, mustard, chopped garlic salt and pepper

In a large serving bowl, layer lettuce, pears, blue or feta cheese, avocado and green onions.  Pour dressing over salad, sprinkle with pecans and serve.

Autumn Chopped Salad

6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 c. dried cranberries
1 c. chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy Seed Salad Dressing (T. Marzetti is best)
Balsamic Vinaigrette (Newman's Own)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.  Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette.  (70% poppy seed, 30 % vinaigrette

Monday, October 27, 2014

Sopa De Tortilla

1 med onion, chopped
2 cloves garlic, minced
4 tbs olive oli
4 c. beef broth
4 c. chicken broth
1/2 c. tomato juice
1 tsp ground cumin
1 tsp chili powder
1 fresh jalapeno pepper, seeded and chopped
1 tsp salt
3/4 tsp worcestershire sauce
1 1/2 to 2 cups cooked brown rice
1 can black beans
1 tomato, chopped
2 c. shredded cooked chicken
1-2 lg. avocados, peeled, pitted and cubed
corn tortilla strips

In a 4 qt saucepan, saute onion until clear.  Add garlic and cook for one more minute.  Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and worcestershire sauce.  Heat to boiling, reduce heat and simmer cover 30-45 minutes.  Add chicken, tomato and rice to soup and cook 5 minutes.  Garnish soup with tortilla strips, avocado and sour cream if desired.  Serves 8

Friday, October 24, 2014

Hamburger Scramble

Hamburger Scramble

1 lb. ground beef
1/2 - 3/4 c. uncooked rice
onion, chopped or onion salt
1 c. celery, sliced
2 carrots sliced
1 t. salt
1/4 t. pepper
1 T. italian seasoning (I sometimes use different spices, whatever sounds good)
16 oz. of tomato juice
2 c. water
1/2 c. shredded cheese

In large cold skillet or pan, crumble ground beef.  Sprinkle rice over meat, then layer vegetables and seasoning in order given.  Add water and tomato juice.  Cook covered for 30 - 40 minutes or until rice is cooked and water mostly absorbed.  Add more water as needed to keep rice cooking.  Stir as needed to prevent sticking.  When done sprinkle cheese over top and allow to melt before serving.

Friday, October 10, 2014

Print Shop Cheese Soup

~REPOST!  Easier instructions and updated ingredients!

2 carrots, peeled and diced
3 celery ribs, chopped
1/2 med. onion, diced
6oz frozen peas
8-16oz cheeze-whiz OR 1-2 cans campbells cheese soup (depending on your cheesy preference!)
3/4 stick (6tbs) butter
1 cup flour
12 c. water
5 chicken bouillon cubes

1. Boil veggies and bouillons in 6 cups water until tender.
2. In separate pot melt butter, whisk flour into butter until smooth. Add remaining 6 cups water.  Combine with veggies/broth.
3. Add cheese-whiz. Stir until melted and smooth.

Tuesday, June 24, 2014

Chili Colorado Beef Burritos

From Six Sisters (it is no longer on the website)

2lb cubed stew meat
1 lg can enchilada sauce (at least 19oz)
2 beef bouillon cubes
refried beans
6-8 burrito-size flour tortillas
2 c. shredded cheese of your choice

Spray crock pot with non-stick cooking spray.  Put in beef, bouillon cubes, and enchilada sauce.  Cook on low for 7-8 hours or until meat is tender (you can cook on high for 3-4 hours).

When beef is done turn oven onto broil.  Build burritos with a spoonful of beans, beef (strain off sauce), and cheese (optional for the inside).  Roll burritos, place in pan.  Pour remaining enchilada sauce over burritos and top with cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Makes 6-8 burritos depending on how full you make them.  Enjoy!

Monday, June 23, 2014

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

Tuesday, June 17, 2014

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/2 cup shortening
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 cups rolled oats

Bring the first 4 ingredients to a full rolling boil stirring the whole time.  Remove immediately from heat.  Stir in peanut butter and vanilla.  Stir in rolled oats, mix well.  Drop by teaspoonful on wax paper, to cool and set.

Lemon Pies

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen lemonade concentrate, thawed
12 oz whipped topping
1 (9-inch) graham cracker pie shells

Combine the cream cheese, condensed milk and lemonade concentrate in a bowl and mix well.  Fold in the whipped topping.  Spoon into the pie shells.  Chill for 3 hours before serving.

Serves 16.

Roasted Asparagus

1 pound fresh asparagus
3 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
14 teaspoon freshly ground pepper

Snap off the tough ends of the asparagus.  Arrange in a 10x15 inch baking pan with sides.  Drizzle with the olive oil.  Broil 5 to 6 inches from the heat source for 4 minutes.  Sprinkle with the sugar, salt and pepper.  Use other colorful vegetables in this recipe if desired: ie cherry tomatoes, snow peas or small onions.

Light Fruit Salad

1 can mandarin oranges, drained
2 cans pineapple chunks, drained
1 small package sugar-free vanilla instant pudding mix
3 bananas, sliced
1 cup orange juice

Combined all ingredients in a bowl and mix well.  Chill until serving time.

Ham-stuffed Chicken Breast

6 chicken skinless, boneless chicken breasts
6 thin strips of cooked ham
6 slices sharp cheddar cheese
1 can cream of celery soup
1 (5 oz) can evaporated milk

Preheat oven to 375.
Pound the chicken between layers of waxed paper until thin.
Top each piece of chicken with 1 piece of ham and 1 piece of cheese.  Roll up, making sure the cheese is completely covered by the chicken.  Secure with wooden picks.  Place in a baking dish.
Mix the undiluted soup and evaporated milk in a bowl.  Spoon over the chicken.
Bake, covered, at 375 for 1 hour.  Bake, uncovered, for 15 minutes.  Remove the wooden picks before serving.  Tasty with hot cooked rice.

Serves 6.

Barbecued Pork Chops

3/4 cups barbecue sauce
2 tablespoons dry mustard
3 tablespoons brown sugar
3 tablespoons chili sauce
6 pork chops

Mix the barbecue sauce, dry mustard, brown sugar and chili sauce in a bowl.  Place the pork chops in a baking dish.  Spoon the sauce over the pork chops.  Bake, covered, at 400 degrees for 50 minutes.  Bake, uncovered, for 5 minutes longer.

Serves 6.

Cheesy Mexican Chicken

1 can tomatoes with green chiles
1 can cream of chicken soup
8 oz process cheese, cubed or shredded
3-4 chicken breasts, cooked, cubed
7 oz vermicellie, cooked, drained

Preheat oven to 350.  Mix the tomatoes with green chiles with the undiluted soup in a large skillet.  Add the cheese and chicken.  Cook until the cheese melts, stirring constantly.  Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli.  Bake at 350 for 30 minutes.

Serves 8

Lo Mein Beef Strips

1 pound round steak, cut into thin strips
2 tablespoons vegetable oil
1/2 cup teriyaki sauce
2 packages beef ramen noodles (don't use seasoning packets)
1 package frozen mixed broccoli and carrots

Cook the steak strips in the oil in a large skillet for 4 minutes or until browned.  Add the teriyaki sauce.  Add the mixed vegetables.  Cook for 6 minutes or until the vegetables are tender.  Prepare the noodles using the package directions; drain well.  Add the noodles to the steak mixture and toss to mix well.

Serves 4.

Thursday, March 20, 2014

Corned Beef and Cabbage

1 corned beef brisket
1 head cabbage
1 jar pickling spices
1 tea diffuser

Place corned beef in large pot.  Cover with water and add tea diffuser filled with pickling spice.

Cook over medium heat all day.  Should just simmer.  may need to turn meat over or sometimes I put a
heat proof mug on it to hold it down.  watch water level and add more as needed.

just before you are ready to eat bring the water back to a boil.  Add cabbage wedges to boiling water.
Cook until tender.  Remove beef and cabbage from water.  Top cabbage with butter and vinegar.
Slice Cornbeef and serve with vinegar.


I don't use the other vegetables or the sauce but if you want you can.

Tuesday, March 4, 2014

Chicken Fried Chicken

1 1/2 c milk
2 eggs
2 c. flour
2 tsp seasoned salt
black pepper
3/4 tsp paprika
1/4 tsp cayenne pepper
2-4 chicken breasts - butterfly cut and pound to tenderize
kosher salt
1/2 c. veggie oil
1 tbsp butter

1/3 c. flour
3-4 c. milk
1/2 tsp seasoned salt
black pepper
Mashed potatoes

Mix milk and eggs in one dish.  Mix flour, seasoned salt, 1 1/2 tsp pepper, paprika, and cayenne in another dish.

Work with one piece of chicken at a time.  Sprinkle both sides with kosher salt and pepper, then place in flour mixture; coat.  Place in milk mixture, the flour again (Dry / wet / dry).  Place breaded chicken on clean plate and repeat with each piece.

Heat oil in large skillet over medium heat.  Add butter.  Drop in a few sprinkles of flour to make sure hot enough.  Cook meat until edges start to look golden brown, about 2 minutes each side.  Remove onto a paper towel.

After chicken is fried, sprinkle gravy flour over hot grease.  Using whisk mix flour to create a golden brown roux.  Pour in milk and whisk constantly.  Add the seasoned salt and pepper to taste.  Cook and whisk until gravy is smooth and thick.  Add more milk if it becomes to thick.  Add flour if not getting thick enough.

Pour gravy over potatoes and chicken, Enjoy!!

Sunday, February 23, 2014

Chicken Cordon Bleu Casserole

2 cups pasta
1 chicken beast,  cut up into cubes OR 2 cans shredded chicken
1 bag cubed ham
3 T butter
3 T flour
2 cups milk
4 oz cream cheese
2 T onion flakes
1/2 t Cayenne pepper (I would do 1/8t)
1/2 t pepper
1/4 t salt
2 cups Swiss cheese, shredded
1 cup corn flakes, crushed
4T butter, melted
(I doubled the corn flakes and butter)

Cook pasta, al dente. Drain and return to pot.  Add chicken and ham, combine.

In sauce pan,melt butter. Add flour and cook 1 min.  Add milk and whisk until thick.  Add cream cheese, Swiss cheese and seasonings. Cook,  stirring frequently,  until it becomes smooth. Add to pasta mixture. Transfer into 8x8. Top with corn flakes and drizzle butter over top. Bake 350○ for 20 minutes.

Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. I use an 8x8 pan or pie pan.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

I made this for the Woolstenhulme family Christmas party this year.  My in-laws really like it.

Orange Salmon

Our favorite way to eat Salmon.
Orange Salmon - This is a very delicious way to cook salmon. Recipe is there too :)
  • 4 salmon fillets
  • 2 tbsp of Hoisin Sauce
  • 1 tbsp orange juice
  • 1 tbsp of honey
  • Salt and Pepper (to taste)
  • Optional: Garnish with green onions, orange peel, or thinly sliced oranges


  1. Turn broiler to high
  2. Rinse salmon and pat dry on paper towel
  3. Lay the salmon on a lined baking sheet (skin side down)
  4. Season fish with salt and pepper
  5. In a bowl, mix the first 3 ingredients (to taste if necessary)
  6. Coat fish with sauce
  7. Broil fish until slightly burnt or color turns amber (approx 5-8 mins)
We usually bake the salmon in parchment paper instead.  Heat the oven to 350.  Place the salmon in the parchment paper so that you can fold it up in to it.  Place the sauce on top of the salmon and then fold it up in the paper.  Cook in the oven for 20-25 minutes.  The parchment paper makes for easy clean up too!!

Tip:  I froze 1 tbsp portions of orange juice in ice cube trays so that I could have it on hand without making a whole pitcher of juice each time.

Wednesday, February 19, 2014

Hot Ham & Cheese Pinwheels

1 pkg crescent rolls
shredded cheddar cheese

Roll out crescent rolls until they are all one big piece.  Place desired amount of ham and cheese onto the dough.  Start rolling from the longest end.  Once rolled pinch ends together.  Cut into 1" sections.  Bake according to the crescent roll instructions adding 2-5 more minutes.

(The girls LOVED these!  Laryssa hates hot ham and cheese sandwhiches but ate 3 of these.  They would be a great lunch item...super easy and quick!)

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps
Makes 5 wraps

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
tomato slices
Directions: Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.
Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.
Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.
Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥