From: My friend Karen who got the recipe from her friend Donna!
Ingredients:
16 oz container of sour cream
1 package Ranch dip mix (dry)
1 cup shredded cheddar cheese
1/4 cup bacon bits
Mix together. Awesome dip for chips!
Tuesday, July 24, 2012
Wednesday, July 4, 2012
Microwave Coffee Cup Egg Scramble
From: Here
Ingredients:
2 eggs
2 Tbsp milk
2 Tbsp shredded cheddar cheese
Salt and Pepper
Verdict:
Oh. My. Gosh. Thumbs up! I wasn't really sure how this would turn out but it was actually really easy and delicious! And FAST! It is perfect for breakfast or even a snack during the day. I did actually add some crumbled bacon too, and it was so good! I think I will be eating eggs every morning from now on...
Ingredients:
2 eggs
2 Tbsp milk
2 Tbsp shredded cheddar cheese
Salt and Pepper
Coat 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; stir until well blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer. Top with cheese; season with salt and pepper.
Verdict:
Oh. My. Gosh. Thumbs up! I wasn't really sure how this would turn out but it was actually really easy and delicious! And FAST! It is perfect for breakfast or even a snack during the day. I did actually add some crumbled bacon too, and it was so good! I think I will be eating eggs every morning from now on...
Tuesday, July 3, 2012
Homemade Salsa
From: Here
Ingredients:
1 14-oz can diced tomatoes
1 10-oz can original Rotel
1/2 small onion, chopped
1 clove garlic, peeled and smashed (I used minced)
1/2 - 1 jalapeno, seeded or not (depending on how spicy you like it)
1 tsp honey
1/4 tsp ground cumin
small to medium size handful of cilantro
juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
Verdict:
Okay, you are SO lucky that I remembered to take a picture before this was all gone. Whew. You can't imagine the process I have gone through for my entire marriage, trying to find the perfect salsa for my husband. He loves the salsa in restaurants but I cannot find a store-purchased salsa that fits that style for him. Not even the "restaurant-style salsa" you can find in the store. So when I saw this recipe I had to try it. It looked great and looked like the perfect consistency. I would highly recommend this salsa. Now, we did both agree that it doesn't need an entire lime in it. I think I could tweak this a little the next time - perhaps just a tad more cilantro and leave some jalapeno seeds in to make it just a tiny bit hotter, and maybe just a half of a lime. I will say this, even without those tweaks, our family ate an entire bag of chips with this salsa right after I made it!
Ingredients:
1 14-oz can diced tomatoes
1 10-oz can original Rotel
1/2 small onion, chopped
1 clove garlic, peeled and smashed (I used minced)
1/2 - 1 jalapeno, seeded or not (depending on how spicy you like it)
1 tsp honey
1/4 tsp ground cumin
small to medium size handful of cilantro
juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
Verdict:
Okay, you are SO lucky that I remembered to take a picture before this was all gone. Whew. You can't imagine the process I have gone through for my entire marriage, trying to find the perfect salsa for my husband. He loves the salsa in restaurants but I cannot find a store-purchased salsa that fits that style for him. Not even the "restaurant-style salsa" you can find in the store. So when I saw this recipe I had to try it. It looked great and looked like the perfect consistency. I would highly recommend this salsa. Now, we did both agree that it doesn't need an entire lime in it. I think I could tweak this a little the next time - perhaps just a tad more cilantro and leave some jalapeno seeds in to make it just a tiny bit hotter, and maybe just a half of a lime. I will say this, even without those tweaks, our family ate an entire bag of chips with this salsa right after I made it!
Easy Chunky Tomato Soup
Ingredients:
2 T vegetable oil
1 medium onion, chopped
2 T flour
1/2 cup milk
1 jar (26-28 oz) tomato pasta sauce
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14 oz) chicken broth
shredded cheddar cheese
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened.
Add flour; cook and stir until moistened. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.
Stir in pasta sauce, tomatoes, and broth. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture boils. Top each serving with cheddar cheese.
What I did differently from the recipe:
Nothing! It was too easy to change!
What I'll do differently next time:
Maybe add some pasta noodles or ground beef.
Verdict:
Thumbs up! Easy and would make again, perhaps with adding the noodles or beef.
2 T vegetable oil
1 medium onion, chopped
2 T flour
1/2 cup milk
1 jar (26-28 oz) tomato pasta sauce
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14 oz) chicken broth
shredded cheddar cheese
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened.
Add flour; cook and stir until moistened. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.
Stir in pasta sauce, tomatoes, and broth. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture boils. Top each serving with cheddar cheese.
What I did differently from the recipe:
Nothing! It was too easy to change!
What I'll do differently next time:
Maybe add some pasta noodles or ground beef.
Verdict:
Thumbs up! Easy and would make again, perhaps with adding the noodles or beef.
Saturday, June 30, 2012
Strawberry Cake Roll
From: Here
Ingredients:
4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water
About 10 strawberries (add more to taste)
2 cups heavy cream
Verdict:
Thumbs up!! I am starting to love cake rolls! This was super easy and very delicious! At first I thought it was a bit plain but within just a couple of bites it really grew on me! This cake lasted less than 12 hours after it was made, if that tells you anything.
I do recommend putting sugar in the whipping cream as you're making it. It just wasn't quite sweet enough on it's own, I thought. Also, in the original instructions you can see that she tells you to whip the cream, refrigerate it, and then you would end up putting it on the cake a couple of hours later. I didn't do that. I whipped it and then spread it on immediately. It still tasted the same, but I didn't give it time to thicken. I realized this later in the evening when I sliced a piece of cake and used some of my refrigerated leftover whipped cream. It was so much thicker than it had been earlier. As you can see I also topped mine with blueberries from our bushes! The mixture of strawberries and blueberries - delicious!
I definitely recommend this recipe to ANYONE. Totally yummy and I will certainly be making this again! By the way, I didn't use fresh strawberries. I had some frozen from last summer and used those. They were perfectly fine!
Ingredients:
4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water
About 10 strawberries (add more to taste)
2 cups heavy cream
1. Preheat oven to 375°F. Grease a 17x11x1 inch pan and line with parchment paper.
2. Beat the eggs. Add the sugar while beating.
2. In a little bowl, sift the flour and the baking powder. Reserve.
3. After beating for 2-3
minutes, slowly add the flour and baking powder and mix with a spoon.
When the batter is homogeneous, add the water. Combine slowly.
4. Pour the batter on the pan and spread evenly with a spatula.
5. Bake for about 10 minutes. Don’t over bake because it will be hard to roll.
6. While the cake is baking,
whip the heavy cream. You can add sugar to taste, but it’s very good
without it! Cut the strawberries into little pieces and mix with the
heavy cream. Refrigerate.
7. Lay a waxed paper on your
counter (or a clean kitchen towel). As soon as your cake is out of the
oven take out the cake from the pan with the parchment paper, turn over
on the waxed paper and remove the parchment paper, roll with the paper
and let cool.
8. When the cake is completely
cool, unroll then spread the heavy cream with the strawberries on the
cake. Roll again and you’re done!
Verdict:
Thumbs up!! I am starting to love cake rolls! This was super easy and very delicious! At first I thought it was a bit plain but within just a couple of bites it really grew on me! This cake lasted less than 12 hours after it was made, if that tells you anything.
I do recommend putting sugar in the whipping cream as you're making it. It just wasn't quite sweet enough on it's own, I thought. Also, in the original instructions you can see that she tells you to whip the cream, refrigerate it, and then you would end up putting it on the cake a couple of hours later. I didn't do that. I whipped it and then spread it on immediately. It still tasted the same, but I didn't give it time to thicken. I realized this later in the evening when I sliced a piece of cake and used some of my refrigerated leftover whipped cream. It was so much thicker than it had been earlier. As you can see I also topped mine with blueberries from our bushes! The mixture of strawberries and blueberries - delicious!
I definitely recommend this recipe to ANYONE. Totally yummy and I will certainly be making this again! By the way, I didn't use fresh strawberries. I had some frozen from last summer and used those. They were perfectly fine!
Monday, June 25, 2012
Family Fit Fried Potatoes
From: Here
Ingredients:
2 large potatoes, scrubbed clean with skin on
½ large onion
1-2 tsp Kosher or Sea salt (to taste)
1 tsp black pepper
olive oil
Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness. Slice onion in thin slices. In a frying pan heat ½ inch of olive oil to medium heat. Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Salt and pepper. Put a lid on it and let it sit for several minutes. When the bottom layer of potatoes start to brown, turn them. Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes. Potatoes are done when a fork pierces them easily.
Verdict:
Yum! Thumbs up! Great side dish, quick, easy, delicious if you like potatoes! I didn't get a picture of these before they got gone but I will definitely be making these again in the future.
Ingredients:
2 large potatoes, scrubbed clean with skin on
½ large onion
1-2 tsp Kosher or Sea salt (to taste)
1 tsp black pepper
olive oil
Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness. Slice onion in thin slices. In a frying pan heat ½ inch of olive oil to medium heat. Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Salt and pepper. Put a lid on it and let it sit for several minutes. When the bottom layer of potatoes start to brown, turn them. Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes. Potatoes are done when a fork pierces them easily.
Verdict:
Yum! Thumbs up! Great side dish, quick, easy, delicious if you like potatoes! I didn't get a picture of these before they got gone but I will definitely be making these again in the future.
Pepperoni Pizza Roll
From: Here
Ingredients:
1 package Rhodes bread dough
Pepperonis
Mozzarella cheese
Parmesan cheese
Italian seasoning, or oregano, or basil, or parsley, or any combination
Garlic powder or garlic salt
Any other pizza ingredients you might want
Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature. When dough is completely thawed it will be puffed up a bit. When dough is completely thawed it will be puffed up a bit. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much! Add a sprinkling of garlic powder. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. Brush some melted butter on top of uncooked pepperoni roll. You do not need to let rise. Bake it right away. It will rise up in the oven perfectly. Bake at 375 degrees for approx. 15 to 25 minutes.
Oven temps. and times may vary. When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread. Make sure you allow pepperoni roll to cool completely before serving.
Verdict:
My picture is AWFUL! It doesn't do justice to this food, so please click over to the original recipe to see beautiful pictures. :) This is basically the same recipe as the calzones we make (and I've made those into strombolis before) but I wanted to try this because of the bread dough. I've never used bread dough before. I cooked these for 25 minutes and they were still a bit doughy in the middle. But once I finally got them cooked all the way through they were delicious!! I think if I did this again I would stick with pizza crust from a can or homemade dough. Or maybe just do a calzone - those never end up doughy for me! But I would recommend that you try this recipe, for sure!
Ingredients:
1 package Rhodes bread dough
Pepperonis
Mozzarella cheese
Parmesan cheese
Italian seasoning, or oregano, or basil, or parsley, or any combination
Garlic powder or garlic salt
Any other pizza ingredients you might want
Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature. When dough is completely thawed it will be puffed up a bit. When dough is completely thawed it will be puffed up a bit. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much! Add a sprinkling of garlic powder. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. Brush some melted butter on top of uncooked pepperoni roll. You do not need to let rise. Bake it right away. It will rise up in the oven perfectly. Bake at 375 degrees for approx. 15 to 25 minutes.
Oven temps. and times may vary. When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread. Make sure you allow pepperoni roll to cool completely before serving.
Verdict:
My picture is AWFUL! It doesn't do justice to this food, so please click over to the original recipe to see beautiful pictures. :) This is basically the same recipe as the calzones we make (and I've made those into strombolis before) but I wanted to try this because of the bread dough. I've never used bread dough before. I cooked these for 25 minutes and they were still a bit doughy in the middle. But once I finally got them cooked all the way through they were delicious!! I think if I did this again I would stick with pizza crust from a can or homemade dough. Or maybe just do a calzone - those never end up doughy for me! But I would recommend that you try this recipe, for sure!
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