Hi there! It's been way too long since I've posted a Sunday Supper, I know! I found this recipe in my recipe box and realized I hadn't made it in a while. It's an easy crock pot soup, perfect for these busy days!
Tortilla Soup
2 lbs. ground chuck, browned
1 can kidney beans (do not drain)
1 can hominy, drained
1 can pinto beans (do not drain)
2 cans diced tomatoes
1 can rotel
1 small onion, chopped
1/2 cup water
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dry mix
Mix all ingredients together. Cook in crock pot on high for 4 hours. Serve with shredded cheese, sour cream, and tortilla chips.
Enjoy! Thanks so much for stopping by today. I'll have something stampy to share with you tomorrow! Have a great day -- don't forget to spend some time around the supper table! :)
Christina
Showing posts with label Sunday Supper. Show all posts
Showing posts with label Sunday Supper. Show all posts
Sunday, March 28, 2010
Sunday, February 7, 2010
Sunday Supper: Super Bowl Edition
Hello! Happy Sunday! Today's recipes are perfect if you're having a Super Bowl party or any other party! Both are sure to keep a large crowd happy!
The first recipe is an appetizer that received rave reviews at a family Christmas party!
Bacon Wrapped Water Chestnuts
2 lb. bacon (slices cut into 3 sections)
3 cans drained water chestnuts
Wrap a piece of bacon (1/3 of a slice) around each water chestnut. Secure with a toothpick, or put fold on the bottom. Bake in 325 degree oven for 45 minutes or until brown. Drain off grease.
Mix:
8 oz. mayonnaise
12 oz. Chili sauce
2 c. brown sugar
Pour mix over chestnuts. Bake again at 325 degrees for 45 munutes. Serve warm.
The next recipe is my chili recipe. I know that people are very particular about the kind of chili they like -- and there are a lot of great recipes out there. This is the recipe that I put together when I was first married, after combining elements of my mother's and my mother-in-law's recipes.
It's thick and meaty, but you can thin it with water. You can serve it "Cincinnati Style" over spaghetti, or you can just enjoy it on its own. Be sure to top it with shredded cheddar or diced onions!
Christina's Chili
2 lbs. ground beef
15 oz. can and 8 oz. can tomato sauce
12 oz. can tomato paste
1 can whole tomatoes, chopped
16 oz. can kidney beans
1 green pepper, chopped
1 small onion, chopped
1 pkg. chili seasoning mix.
1 Tbs. chili powder
1 tsp. pepper
1 tsp. garlic powder
In large pot, brown beef. Drain grease. Add remaining ingredients to pot and stir well. Bring to a simmer; reduce heat to low and let cook for at least 1-2 hours.
Are you planning to watch the Super Bowl today? I'll tune in mostly for the commercials, since I'll probably be stamping while hubby is watching the game! :)
Have a great day, everyone!
Christina
The first recipe is an appetizer that received rave reviews at a family Christmas party!
Bacon Wrapped Water Chestnuts
2 lb. bacon (slices cut into 3 sections)
3 cans drained water chestnuts
Wrap a piece of bacon (1/3 of a slice) around each water chestnut. Secure with a toothpick, or put fold on the bottom. Bake in 325 degree oven for 45 minutes or until brown. Drain off grease.
Mix:
8 oz. mayonnaise
12 oz. Chili sauce
2 c. brown sugar
Pour mix over chestnuts. Bake again at 325 degrees for 45 munutes. Serve warm.
The next recipe is my chili recipe. I know that people are very particular about the kind of chili they like -- and there are a lot of great recipes out there. This is the recipe that I put together when I was first married, after combining elements of my mother's and my mother-in-law's recipes.
It's thick and meaty, but you can thin it with water. You can serve it "Cincinnati Style" over spaghetti, or you can just enjoy it on its own. Be sure to top it with shredded cheddar or diced onions!
Christina's Chili
2 lbs. ground beef
15 oz. can and 8 oz. can tomato sauce
12 oz. can tomato paste
1 can whole tomatoes, chopped
16 oz. can kidney beans
1 green pepper, chopped
1 small onion, chopped
1 pkg. chili seasoning mix.
1 Tbs. chili powder
1 tsp. pepper
1 tsp. garlic powder
In large pot, brown beef. Drain grease. Add remaining ingredients to pot and stir well. Bring to a simmer; reduce heat to low and let cook for at least 1-2 hours.
Are you planning to watch the Super Bowl today? I'll tune in mostly for the commercials, since I'll probably be stamping while hubby is watching the game! :)
Have a great day, everyone!
Christina
Sunday, January 31, 2010
Sunday Supper: Chicken Italiano
Hi there! Happy Sunday! It's been a while since I posted a Sunday Supper recipe -- I guess that's because we haven't had enough time for family suppers lately! I'm planning to serve this meal this week -- if I can get all my kids home at the same time! This is great served over pasta or rice.
Chicken Italiano (from Gooseberry Patch Slow-Cooker Recipes)
2 to 3 lbs. boneless, skinless chicken breasts
2 10-3/4 oz. cans golden mushroom soup
2 14-oz. cans diced tomatoes
1 c. onion, chopped
1t. dried basil
Arrange chicken in a slow cooker. Mix together remaining ingredients and pour over chicken. Cover and cook on low setting for 8 hours. Cut or shred chicken into bite-size pieces before serving. Serves 4 to 6.
Today is Day 2 of MFTeasers! Stop by Kim's Blog to see the list of designers who have previews for you! I'll have my first MFTeaser tomorrow -- I hope you'll stop back!
Have a great day, everyone! Don't forget to spend some time around the supper table! :)
Christina
Chicken Italiano (from Gooseberry Patch Slow-Cooker Recipes)
2 to 3 lbs. boneless, skinless chicken breasts
2 10-3/4 oz. cans golden mushroom soup
2 14-oz. cans diced tomatoes
1 c. onion, chopped
1t. dried basil
Arrange chicken in a slow cooker. Mix together remaining ingredients and pour over chicken. Cover and cook on low setting for 8 hours. Cut or shred chicken into bite-size pieces before serving. Serves 4 to 6.
Today is Day 2 of MFTeasers! Stop by Kim's Blog to see the list of designers who have previews for you! I'll have my first MFTeaser tomorrow -- I hope you'll stop back!
Have a great day, everyone! Don't forget to spend some time around the supper table! :)
Christina
Sunday, December 20, 2009
Sunday Supper: Pumpkin Bundt Cake
Hello there! I'm sorry my blogging has been a little bit sporadic lately. It's just that time of year! I am finally finished with all the shopping and wrapping, and the teacher gifts are ready, too! I do have a couple stampy items to show you this week, then I'll be taking a few days off to spend Christmas with family.
I have a yummy recipe to share with you on this Sunday. My sister-in-law made it for Thanksgiving, and we all begged her for the recipe. She got it from cooks.com, and she kindly passed it along (thanks, Maria!). It is SO good -- there's a surprise cinnamon streusel running through the middle. This cake is the perfect take-along to those holiday dinners! :)
Sour Cream Pumpkin Bundt Cake
STREUSEL:
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
CAKE:
3 cups all-purpose flour
1 Tbs ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup LIBBY's 100% Pure Pumpkin
1 container (8 oz) sour cream
2 tsp vanilla extract
PREHEAT oven to 350 degrees. Grease and flour 12-cup Bundt pan.
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clan. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Optional: Drizzle with glaze.
GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 Tbs orange juice or milk in a small bowl; stir until smooth.
Yields 12-16 servings
Thank you so much for stopping by today! Have a wonderful day, and don't forget to spend some time around the supper table!
Christina
I have a yummy recipe to share with you on this Sunday. My sister-in-law made it for Thanksgiving, and we all begged her for the recipe. She got it from cooks.com, and she kindly passed it along (thanks, Maria!). It is SO good -- there's a surprise cinnamon streusel running through the middle. This cake is the perfect take-along to those holiday dinners! :)
Sour Cream Pumpkin Bundt Cake
STREUSEL:
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
CAKE:
3 cups all-purpose flour
1 Tbs ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup LIBBY's 100% Pure Pumpkin
1 container (8 oz) sour cream
2 tsp vanilla extract
PREHEAT oven to 350 degrees. Grease and flour 12-cup Bundt pan.
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clan. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Optional: Drizzle with glaze.
GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 Tbs orange juice or milk in a small bowl; stir until smooth.
Yields 12-16 servings
Thank you so much for stopping by today! Have a wonderful day, and don't forget to spend some time around the supper table!
Christina
Sunday, November 22, 2009
Sunday Supper: Kentucky Pie
Hi there! Happy Sunday to you! For the next several weeks, I'll be sharing some recipes that are perfect for the holidays!
This recipe is for one of my favorite pies, Kentucky Pie or Derby Pie. Since I'm a Kentucky girl, I thought I'd share it with you! Pumpkin pies, move over -- make room for this one on your Thanksgiving table!
Kentucky Pie (from Paula Deen's Holiday Baking magazine)
1/2 (15-oz) package refrigerated pie crusts
1/2 cup sugar
1/2 cup firmly packed brown sugar
3 Tbs all-purpose flour
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
2 tablespoons bourbon
1 cup semisweet chocolate morsels
1 cup chopped pecans
Preheat oven to 350. On a lightly floured surface, unroll piecrust. Roll pastry into a 12-inch circle. Press piecrust into a 9-inch pie plate, crimping edges if desired. In a large bowl, combine sugars and flour. Add corn syrup, melted butter, eggs, and bourbon, whisking until smooth. Stir in chocolate morsels and pecans. Pour mixture into prepared piecrust. Bake for 45 to 50 minutes, or until center of pie is set. Let cool for 1 hour before slicing. Serve with ice cream and chocolate sauce, if desired.
This weekend I've been working on samples for the upcoming ATS and MFT releases -- I can't wait to show them to you! We're having some gorgeous fall weather here -- sunny and temps near 60. It's going to be difficult to force myself to stamp today! I hope you have a great day planned -- thanks so much for stopping by! :)
Christina
This recipe is for one of my favorite pies, Kentucky Pie or Derby Pie. Since I'm a Kentucky girl, I thought I'd share it with you! Pumpkin pies, move over -- make room for this one on your Thanksgiving table!
Kentucky Pie (from Paula Deen's Holiday Baking magazine)
1/2 (15-oz) package refrigerated pie crusts
1/2 cup sugar
1/2 cup firmly packed brown sugar
3 Tbs all-purpose flour
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
2 tablespoons bourbon
1 cup semisweet chocolate morsels
1 cup chopped pecans
Preheat oven to 350. On a lightly floured surface, unroll piecrust. Roll pastry into a 12-inch circle. Press piecrust into a 9-inch pie plate, crimping edges if desired. In a large bowl, combine sugars and flour. Add corn syrup, melted butter, eggs, and bourbon, whisking until smooth. Stir in chocolate morsels and pecans. Pour mixture into prepared piecrust. Bake for 45 to 50 minutes, or until center of pie is set. Let cool for 1 hour before slicing. Serve with ice cream and chocolate sauce, if desired.
This weekend I've been working on samples for the upcoming ATS and MFT releases -- I can't wait to show them to you! We're having some gorgeous fall weather here -- sunny and temps near 60. It's going to be difficult to force myself to stamp today! I hope you have a great day planned -- thanks so much for stopping by! :)
Christina
Sunday, November 15, 2009
Sunday Supper: Baked Ravioli
Happy Sunday! Today's recipe is super easy and has just three ingredients -- and you can use frozen ravioli!
Baked Ravioli
Jumbo cheese-filled ravioli (refrigerated or frozen), about 30 pieces
26-oz jar pasta sauce
4 oz. shredded Mozzarella cheese
Heat oven to 375. Spread a thin layer of pasta sauce on the bottom of a 9x13-inch baking dish. Place 15 ravioli over the sauce. Top with another layer of sauce and sprinkle with half the cheese. Pat down and repeat layers. Cover loosely with aluminum foil, sealing edges firmly. Bake 1 hour (1 hour 15 minutes if frozen), until cheese is melted and bubbly.
Serve with salad and bread. Enjoy! :)
Have a great day -- don't forget to spend some time around the supper table!
Christina
Baked Ravioli
Jumbo cheese-filled ravioli (refrigerated or frozen), about 30 pieces
26-oz jar pasta sauce
4 oz. shredded Mozzarella cheese
Heat oven to 375. Spread a thin layer of pasta sauce on the bottom of a 9x13-inch baking dish. Place 15 ravioli over the sauce. Top with another layer of sauce and sprinkle with half the cheese. Pat down and repeat layers. Cover loosely with aluminum foil, sealing edges firmly. Bake 1 hour (1 hour 15 minutes if frozen), until cheese is melted and bubbly.
Serve with salad and bread. Enjoy! :)
Have a great day -- don't forget to spend some time around the supper table!
Christina
Sunday, November 8, 2009
Sunday Supper: Lasagna Roll-Ups
Happy Sunday, everyone! Well, soccer and cross country are officially over at our house, so I'm hoping that we get more evenings to spend together around the table. I recently came across some great time-saving recipes in a Kraft Foods magazine -- here's one that will probably become a family favorite! :)
Lasagna Roll-Ups
1 egg, beaten
1 container (15 oz.) Ricotta cheese
2 cups shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles
1/4 cup grated Parmesan cheese
Heat oven to 375. Mix first five ingredients until well blended. Spread 1/2 cup spaghetti sauce on bottom of a 13 x 9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place rolls, seam side down, in dish, then top with remaining sauce and Parmesan cheese. Cover; bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.
This can be made ahead and refrigerated up to 24 hours. Change baking time to 65 minutes, uncovering the last 10 minutes. You can also freeze up to one month. When ready to bake, thaw in refrigerator, then bake for 65 minutes or until heated through, uncovering the last 10 minutes.
Enjoy!
I'll be back tomorrow with another ATS Digi sample for you -- I hope you'll stop back!
Have a great day, and don't forget to spend some time around the supper table!
Christina
Lasagna Roll-Ups
1 egg, beaten
1 container (15 oz.) Ricotta cheese
2 cups shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles
1/4 cup grated Parmesan cheese
Heat oven to 375. Mix first five ingredients until well blended. Spread 1/2 cup spaghetti sauce on bottom of a 13 x 9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place rolls, seam side down, in dish, then top with remaining sauce and Parmesan cheese. Cover; bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.
This can be made ahead and refrigerated up to 24 hours. Change baking time to 65 minutes, uncovering the last 10 minutes. You can also freeze up to one month. When ready to bake, thaw in refrigerator, then bake for 65 minutes or until heated through, uncovering the last 10 minutes.
Enjoy!
I'll be back tomorrow with another ATS Digi sample for you -- I hope you'll stop back!
Have a great day, and don't forget to spend some time around the supper table!
Christina
Sunday, October 4, 2009
Sunday Supper: Cauliflower-Cheddar Soup
Happy Sunday, everyone! I have a quick post with today's Sunday Supper recipe. I'm headed back to the soccer field this morning -- Kyle's team won all three games yesterday, so the tournament continues!
It was cold at the field last night, and it's cold this morning, so I'm thinking that this soup might be the perfect thing to warm us up later!
Cauliflower-Cheddar Soup (from Gooseberry Patch Christmas Kitchen)
2 T. butter
1/2 onion, chopped
3 c. cauliflower, coarsely chopped
10-1/2 oz. can chicken broth
2-1/2 c. milk
1/4 c. all-purpose flour
1-1/2 c. shredded cheddar cheese
salt and pepper to taste
Melt butter in a large saucepan over medium heat; saute onion until tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes, or until cauliflower is tender. Combine milk and flour until smooth; add to saucepan. Cook and stir over medium heat until boiling and thickened. Remove from heat; add cheese and stir until melted. Add salt and pepper to taste. Serves 4.
Don't forget to check out all the All That Scraps previews on the ATS Blog. They're all being released tomorrow (Monday) night at 10:00 pm Eastern!
I'll be back tomorrow with my first MFTeaser of the October releases! I hope you'll stop back! Have a great day -- don't forget to spend some time around the supper table!
Christina
It was cold at the field last night, and it's cold this morning, so I'm thinking that this soup might be the perfect thing to warm us up later!
Cauliflower-Cheddar Soup (from Gooseberry Patch Christmas Kitchen)
2 T. butter
1/2 onion, chopped
3 c. cauliflower, coarsely chopped
10-1/2 oz. can chicken broth
2-1/2 c. milk
1/4 c. all-purpose flour
1-1/2 c. shredded cheddar cheese
salt and pepper to taste
Melt butter in a large saucepan over medium heat; saute onion until tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes, or until cauliflower is tender. Combine milk and flour until smooth; add to saucepan. Cook and stir over medium heat until boiling and thickened. Remove from heat; add cheese and stir until melted. Add salt and pepper to taste. Serves 4.
Don't forget to check out all the All That Scraps previews on the ATS Blog. They're all being released tomorrow (Monday) night at 10:00 pm Eastern!
I'll be back tomorrow with my first MFTeaser of the October releases! I hope you'll stop back! Have a great day -- don't forget to spend some time around the supper table!
Christina
Sunday, September 20, 2009
Sunday Supper: Smashed Potato Soup
Hello, there! Happy Sunday to you! I didn't get a chance to post anything this weekend -- it's been a busy one, to say the least! We've had a family party, soccer game, cross country meet, anniversary party, and a fundraiser to attend! It makes me tired just typing it! ;)
We had some beautiful weather here last week, but it looks like rain and cooler temps are coming for an extended visit. And, we officially welcome autumn this week, too! Here's a warm and satisfying slow-cooker recipe that is perfect for the cool days ahead!
Smashed Potato Soup
3 1/2 lbs potatoes, cut into 3/4-inch pieces
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 tsp bottled minced roasted garlic
1/2 tsp ground black pepper
4 1/2 cups chicken broth
1/2 of an 8-oz package (1 cup) shredded cheddar cheese
4 medium green onions, thinly sliced (1/2 cup)
1/2 cup whipping cream, half-and-half, or light cream
Additional sliced green onions for garnish (optional)
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic and black pepper. Pour broth over mixture in cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Use a potato masher to mash potatoes slightly. Stir in cheese, green onions, and cream. Garnish with additional green onions if desired.
Note: I sometimes like to add bacon bits to my potato soup -- yummy!
Thank you all so much for the visit! Have a wonderful Sunday, and don't forget to spend some time around the supper table!
Christina
We had some beautiful weather here last week, but it looks like rain and cooler temps are coming for an extended visit. And, we officially welcome autumn this week, too! Here's a warm and satisfying slow-cooker recipe that is perfect for the cool days ahead!
Smashed Potato Soup
3 1/2 lbs potatoes, cut into 3/4-inch pieces
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 tsp bottled minced roasted garlic
1/2 tsp ground black pepper
4 1/2 cups chicken broth
1/2 of an 8-oz package (1 cup) shredded cheddar cheese
4 medium green onions, thinly sliced (1/2 cup)
1/2 cup whipping cream, half-and-half, or light cream
Additional sliced green onions for garnish (optional)
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic and black pepper. Pour broth over mixture in cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Use a potato masher to mash potatoes slightly. Stir in cheese, green onions, and cream. Garnish with additional green onions if desired.
Note: I sometimes like to add bacon bits to my potato soup -- yummy!
Thank you all so much for the visit! Have a wonderful Sunday, and don't forget to spend some time around the supper table!
Christina
Sunday, September 13, 2009
Sunday Supper: Chicken-Potato Casserole
Happy Sunday, everyone! The temperatures are getting cooler here, and thoughts of autumn are on my mind now. Today's recipe is perfect for the change of season -- it's a hot and satisfying casserole. My kids are big fans of au gratin potatoes, so when I came across this recipe I knew I wanted to try it! It's certainly not a low-fat recipe, but sometimes you just have to go with something tasty! :)
Chicken-Potato Casserole (from cooks.com)
1 pkg. Betty Crocker Au Gratin potatoes
2 1/2 c. boiling water
2 tbsp. butter
1 c. (5 oz.) evaporated milk
1 c. (10 3/4 oz.) cream of mushroom soup
2 c. cut up cooked chicken
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. chopped onion
1 c. shredded cheddar cheese
1/2 c. crunched cornflakes
Heat oven to 400 degrees F. Mix all ingredients except cheese and cornflakes in ungreased 2 quart casserole. Sprinkle with cheese. Bake 35 minutes. Sprinkle with cornflakes. Bake 5 minutes longer.
Enjoy! :)
Thanks for stopping by today! Have a wonderful Sunday, and don't forget to spend some time around the supper table!
Christina
Chicken-Potato Casserole (from cooks.com)
1 pkg. Betty Crocker Au Gratin potatoes
2 1/2 c. boiling water
2 tbsp. butter
1 c. (5 oz.) evaporated milk
1 c. (10 3/4 oz.) cream of mushroom soup
2 c. cut up cooked chicken
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. chopped onion
1 c. shredded cheddar cheese
1/2 c. crunched cornflakes
Heat oven to 400 degrees F. Mix all ingredients except cheese and cornflakes in ungreased 2 quart casserole. Sprinkle with cheese. Bake 35 minutes. Sprinkle with cornflakes. Bake 5 minutes longer.
Enjoy! :)
Thanks for stopping by today! Have a wonderful Sunday, and don't forget to spend some time around the supper table!
Christina
Sunday, August 23, 2009
Sunday Supper: Easy Teriyaki Chicken
Hello, and Happy Sunday! Today's Sunday Supper recipe is super easy!
Easy Teriyaki Chicken (from Fix-it and Forget-it Coobook):
2-3 lbs. skinless chicken pieces
20-oz. can pineapple chunks
dash of ground pepper
1 cup teriyaki sauce
Place chicken in slow cooker. Pour remaining ingredients over chicken. Cover. Cook on Low 6-8 hours, or High 4-6 hours. Makes 5-6 servings.
This is great over rice! Also, if you like things a little hotter (like my hubby does), add some red pepper flakes! :)
Have a great day, everyone! Don't forget to spend some time around the supper table!
Christina
Easy Teriyaki Chicken (from Fix-it and Forget-it Coobook):
2-3 lbs. skinless chicken pieces
20-oz. can pineapple chunks
dash of ground pepper
1 cup teriyaki sauce
Place chicken in slow cooker. Pour remaining ingredients over chicken. Cover. Cook on Low 6-8 hours, or High 4-6 hours. Makes 5-6 servings.
This is great over rice! Also, if you like things a little hotter (like my hubby does), add some red pepper flakes! :)
Have a great day, everyone! Don't forget to spend some time around the supper table!
Christina
Sunday, August 16, 2009
Sunday Supper: Back-to-School Meal!
Happy Sunday, everyone! It's been a busy week filled with school parent meetings, soccer scrimmages, shoe shopping, and our school's end-of-summer festival. I haven't stamped anything in four days!!! That WILL change this week -- when my kids go back to school! They are in three schools with three starting dates -- Kyle on Tuesday, Megan on Wednesday, and Anna and Caroline on Thursday! Crazy!
My Sunday Supper recipe, therefore, is an EASY one -- perfect for those first days of back-to-school! Serve it with pasta, salad and bread for a quick and tasty meal for your busy family! :)
Crisp Garlic Chicken (from Southern Living Busy Mom's Weeknight Favorites)
1 tsp. bottled minced garlic
1/4 cup olive oil
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 tsp. pepper
4 (6-oz) skinned and boned chicken breasts
Preheat oven to 425 degrees F. Combine garlic and olive oil in a small mirowave-safe bowl; microwave at HIGH 30 to 45 seconds or just until warm. Combine breadcrumbs, cheese, and pepper in a shallow dish. Dip chicken in warm olive oil; dredge in breadcrumb mixture. Place chicken on a lightly greased baking sheet. Bake at 425 degrees for 20 to 25 minutes or until chicken is golden.
This morning we're going to an open house to meet Caroline's kindergarten teacher! I can't believe my baby is starting kindergarten! I hope you have something great planned for your day! Thanks so much for stopping by! :)
Have a great day!
Christina
My Sunday Supper recipe, therefore, is an EASY one -- perfect for those first days of back-to-school! Serve it with pasta, salad and bread for a quick and tasty meal for your busy family! :)
Crisp Garlic Chicken (from Southern Living Busy Mom's Weeknight Favorites)
1 tsp. bottled minced garlic
1/4 cup olive oil
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 tsp. pepper
4 (6-oz) skinned and boned chicken breasts
Preheat oven to 425 degrees F. Combine garlic and olive oil in a small mirowave-safe bowl; microwave at HIGH 30 to 45 seconds or just until warm. Combine breadcrumbs, cheese, and pepper in a shallow dish. Dip chicken in warm olive oil; dredge in breadcrumb mixture. Place chicken on a lightly greased baking sheet. Bake at 425 degrees for 20 to 25 minutes or until chicken is golden.
This morning we're going to an open house to meet Caroline's kindergarten teacher! I can't believe my baby is starting kindergarten! I hope you have something great planned for your day! Thanks so much for stopping by! :)
Have a great day!
Christina
Sunday, July 26, 2009
Sunday Supper: Italian Pot Roast
Hi there! Happy Sunday to you! Here's today's Sunday Supper recipe -- another quick and tasty pot roast! :)
Italian Pot Roast (from Gooseberry Patch Slow-Cooker Recipes)
2 to 3-lb. beef chuck roast
1 Tbs oil
2 14-1/2 oz cans Italian-style stewed tomatoes
4-oz can sliced mushrooms, drained
In a skillet over medium heat, brown roast in oil on both sides. Plase roast in a slow cooker, and pour tomatoes over top. Cover and cook on Low for 10 to 11 hours. About 15 minutes before serving, stir in mushrooms; cover and heat through. Serve with cooked egg noodles or mashed potatoes if desired. Makes 4 to 6 servings.
I'm still scrambling to get things ready before I leave for CHA, so I have lots to do today! :) Thank you so much for visiting today -- I'm always glad when you stop by!
Have a fantastic day -- don't forget to spend some time around the supper table!
Christina
Italian Pot Roast (from Gooseberry Patch Slow-Cooker Recipes)
2 to 3-lb. beef chuck roast
1 Tbs oil
2 14-1/2 oz cans Italian-style stewed tomatoes
4-oz can sliced mushrooms, drained
In a skillet over medium heat, brown roast in oil on both sides. Plase roast in a slow cooker, and pour tomatoes over top. Cover and cook on Low for 10 to 11 hours. About 15 minutes before serving, stir in mushrooms; cover and heat through. Serve with cooked egg noodles or mashed potatoes if desired. Makes 4 to 6 servings.
I'm still scrambling to get things ready before I leave for CHA, so I have lots to do today! :) Thank you so much for visiting today -- I'm always glad when you stop by!
Have a fantastic day -- don't forget to spend some time around the supper table!
Christina
Sunday, June 28, 2009
Sunday Supper: Easy Pot Roast
Hi, everyone! Happy Sunday! Here's a slow cooker recipe that is SUPER easy -- it takes about 10 minutes in the morning, and then you have a fantastic supper ready for your family after a busy day! I made it this week and it was a hit!
Easy Slow Cooker Pot Roast (4-6 servings)
2-3 potatoes, peeled and quartered (I used several red potatoes, unpeeled)
8-10 baby carrots
1 onion, quartered
2 to 3 lb. beef chuck roast
10-3/4 oz. can cream of mushroom soup
1-1/2 oz. pkg. onion soup mix
Arrange vegetables in a slow cooker; place roast on top. Spread mushroom soup over roast, then sprinkle with onion soup mix. Cover and cook on Low for 9-10 hours.
Now that we have Megan home from her trip, we're sending Kyle on one, too! He leaves this afternoon for a trip to Wyoming with a group of 26 Juniors from his high school. They will be doing hiking and horseback riding during the day, and they will have some retreat time in the evening. He'll be gone until July 5 -- please pray for a safe trip for all those boys and their chaperones! Thanks!
Thanks for stopping by today! Tomorrow I'll have a MFTeaser to show you! Woohoo! :)
Have a wonderful Sunday -- don't forget to spend some time around the supper table!
Christina
Easy Slow Cooker Pot Roast (4-6 servings)
2-3 potatoes, peeled and quartered (I used several red potatoes, unpeeled)
8-10 baby carrots
1 onion, quartered
2 to 3 lb. beef chuck roast
10-3/4 oz. can cream of mushroom soup
1-1/2 oz. pkg. onion soup mix
Arrange vegetables in a slow cooker; place roast on top. Spread mushroom soup over roast, then sprinkle with onion soup mix. Cover and cook on Low for 9-10 hours.
Now that we have Megan home from her trip, we're sending Kyle on one, too! He leaves this afternoon for a trip to Wyoming with a group of 26 Juniors from his high school. They will be doing hiking and horseback riding during the day, and they will have some retreat time in the evening. He'll be gone until July 5 -- please pray for a safe trip for all those boys and their chaperones! Thanks!
Thanks for stopping by today! Tomorrow I'll have a MFTeaser to show you! Woohoo! :)
Have a wonderful Sunday -- don't forget to spend some time around the supper table!
Christina
Sunday, June 14, 2009
Sunday Supper: Gailanne's Recipe
Hello, everyone! Today's Sunday Supper recipe comes from Gailanne. She shared it last week, and I'm happy to share it with all of you this week! It looks really yummy -- I can't wait to try it! It serves 2-3, but you could easily double (or triple) it!
CHICKEN BREASTS with SPICY CREAM CHEESE SAUCE
1 tbsp butter
1 tbsp oil
1 whole boneless chicken breast, skinned and halved
1/4 c dry white wine
3 tbsp cream cheese with herbs & spices
In frypan, heat butter and oil. Add chicken and saute slowly on both sides until golden and no longer pink inside. Remove from pan and keep warm. Drain fat from frypan.Add wine to pan, stirring to remove brown bits. Add cream cheese, mashing and stirring over low heat to blend with juices. Thin, if needed, with more wine. Let bubble for 1-2 minutes. Serve sauce over chicken breasts, with parsleyed egg noodles. Serves 2-3
Thank you so much, Gailanne! If anyone else has a recipe to share, just email me. I'll be happy to feature it here on Sunday!
Tomorrow I'll show you a MFTeaser for Wednesday's mid-month release! SO cute! :)
Thanks so much for visiting -- don't forget to spend some time around the supper table!
Have a great day!
Christina
CHICKEN BREASTS with SPICY CREAM CHEESE SAUCE
1 tbsp butter
1 tbsp oil
1 whole boneless chicken breast, skinned and halved
1/4 c dry white wine
3 tbsp cream cheese with herbs & spices
In frypan, heat butter and oil. Add chicken and saute slowly on both sides until golden and no longer pink inside. Remove from pan and keep warm. Drain fat from frypan.Add wine to pan, stirring to remove brown bits. Add cream cheese, mashing and stirring over low heat to blend with juices. Thin, if needed, with more wine. Let bubble for 1-2 minutes. Serve sauce over chicken breasts, with parsleyed egg noodles. Serves 2-3
Thank you so much, Gailanne! If anyone else has a recipe to share, just email me. I'll be happy to feature it here on Sunday!
Tomorrow I'll show you a MFTeaser for Wednesday's mid-month release! SO cute! :)
Thanks so much for visiting -- don't forget to spend some time around the supper table!
Have a great day!
Christina
Sunday, June 7, 2009
A Sunday Supper!
That's right! I know it's been a while since I've posted a Sunday Supper recipe. Truth be told, our schedules got entirely too busy and I didn't have a chance to try new recipes! Now that my oldest is driving, we're in more directions than ever, so I am making an effort this summer to be sure my family meets around the table a few times a week. It's a way to be sure we all reconnect and get on the same page!
This week I tried a new slow cooker recipe. It is from Slow Cooker Recipes by Gooseberry Patch. Slow cooker dishes are the way to go during the crazy days of summer -- you can put it all together in the morning and not worry about it until supper time! My family had rave reviews for this recipe -- I served it with salad and garlic bread.
Easy Chicken Cacciatore
4-6 boneless, skinless chicken breasts
4-oz can sliced mushrooms, drained
1 green pepper, sliced (optional)
1/2 c. water
26-oz jar spaghetti sauce
1 tsp. Italian seasoning
cooked spaghetti
shredded mozzarella cheese
Arrange chicken in slow cooker. Top with mushrooms, green pepper, water and half of sauce; sprinkle with seasoning. Cover and cook on low for 4-6 hours. At serving time, warm remaining sauce and toss with cooked spaghetti. Top spaghetti with chicken; sprinkle with shredded cheese.
I'd love for you to send me some of your favorite family recipes. I'll share them here on Sundays and link to your blog or gallery if you wish! :)
Thanks so much for visiting today -- I really do appreciate it! Be sure to spend some time around the supper table! :)
Have a fantastic day!
Christina
This week I tried a new slow cooker recipe. It is from Slow Cooker Recipes by Gooseberry Patch. Slow cooker dishes are the way to go during the crazy days of summer -- you can put it all together in the morning and not worry about it until supper time! My family had rave reviews for this recipe -- I served it with salad and garlic bread.
Easy Chicken Cacciatore
4-6 boneless, skinless chicken breasts
4-oz can sliced mushrooms, drained
1 green pepper, sliced (optional)
1/2 c. water
26-oz jar spaghetti sauce
1 tsp. Italian seasoning
cooked spaghetti
shredded mozzarella cheese
Arrange chicken in slow cooker. Top with mushrooms, green pepper, water and half of sauce; sprinkle with seasoning. Cover and cook on low for 4-6 hours. At serving time, warm remaining sauce and toss with cooked spaghetti. Top spaghetti with chicken; sprinkle with shredded cheese.
I'd love for you to send me some of your favorite family recipes. I'll share them here on Sundays and link to your blog or gallery if you wish! :)
Thanks so much for visiting today -- I really do appreciate it! Be sure to spend some time around the supper table! :)
Have a fantastic day!
Christina
Sunday, March 29, 2009
Sunday Supper: Baked Snapper
Happy Sunday, everyone!
It's been a busy few days, and I haven't stamped anything since Wednesday (gasp!), but I wanted to be sure to post a Sunday Supper recipe. My mom just shared this with me today -- it's from a local charity cookbook, but she and Dad made some adjustments to it and really liked the result. So, here it is -- thanks, Mom! :)
Baked Snapper with Tomatoes
6 snapper fillets
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 c. coarsely chopped green olives (Mom and Dad used a some capers here instead)
1/4 tsp. dried hot red pepper flakes
1/4 c. extra virgin olive oil
2 garlic cloves, minced
1/2 c. finely chopped red onion
1 Tbs. fresh lime juice
Preheat the oven to 400 degrees F. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl, stir together the oil, thyme, tomatoes, olives (or capers), red pepper flakes, garlic, onion, and lime juice. In the oiled baking dish, arrange the fillets, skin side down; season with salt, and spoon the tomato mixture over them. Bake the fish uncovered in the middle of the oven 15 to 20 minutes, or until it just flakes.
Thanks for stopping by today! Tomorrow I'll have the Who's That Girl Challenge for you, and then I'll have an MFTeaser or two before the release on Wednesday!
Now, I need to get downstairs for some much-needed stamping time! :)
Have a great day -- spend some family time around the supper table!
Christina
It's been a busy few days, and I haven't stamped anything since Wednesday (gasp!), but I wanted to be sure to post a Sunday Supper recipe. My mom just shared this with me today -- it's from a local charity cookbook, but she and Dad made some adjustments to it and really liked the result. So, here it is -- thanks, Mom! :)
Baked Snapper with Tomatoes
6 snapper fillets
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 c. coarsely chopped green olives (Mom and Dad used a some capers here instead)
1/4 tsp. dried hot red pepper flakes
1/4 c. extra virgin olive oil
2 garlic cloves, minced
1/2 c. finely chopped red onion
1 Tbs. fresh lime juice
Preheat the oven to 400 degrees F. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl, stir together the oil, thyme, tomatoes, olives (or capers), red pepper flakes, garlic, onion, and lime juice. In the oiled baking dish, arrange the fillets, skin side down; season with salt, and spoon the tomato mixture over them. Bake the fish uncovered in the middle of the oven 15 to 20 minutes, or until it just flakes.
Thanks for stopping by today! Tomorrow I'll have the Who's That Girl Challenge for you, and then I'll have an MFTeaser or two before the release on Wednesday!
Now, I need to get downstairs for some much-needed stamping time! :)
Have a great day -- spend some family time around the supper table!
Christina
Sunday, March 22, 2009
March Madness Munchies!
Happy Sunday, everyone! Since it's NCAA Tournament time, and my Xavier Musketeers have made it into the second round, our Sunday Supper today will probably be more like Sunday Snacks in front of the TV! I thought I'd share one of my favorite appetizers, perfect for parties or game time! It a recipe from The Pampered Chef.
Tomato-Basil Squares
1 package (10 oz.) refrigerated pizza crust
2 cups (8 oz.) shredded mozzarella cheese, divided
1 oz. (1/4 cup) fresh Parmesan cheese, grated
2 Tbs fresh basil leaves, snipped or 2 tsp dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced
Preheat oven to 375 degrees F. Roll pizza crust onto 12 x 15" baking stone (or pan). Sprinkle crust with 1 cup mozzarella cheese. In a 1-qt. bowl, combine mayonnaise, Parmesan cheese, basil, and remaining 1 cup mozzarella cheese. Press garlic over cheese mixture and mix well. Thinly slice tomatoes and arrange in a single layer over top of mozzarella cheese. Top tomatoes with cheese mixture and spread evenly. Bake 15-20 minutes or until top is golden and bubbly. Serve warm.
Makes 20 servings
Have a great day everyone! GO MUSKIES!! :)
Tomato-Basil Squares
1 package (10 oz.) refrigerated pizza crust
2 cups (8 oz.) shredded mozzarella cheese, divided
1 oz. (1/4 cup) fresh Parmesan cheese, grated
2 Tbs fresh basil leaves, snipped or 2 tsp dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced
Preheat oven to 375 degrees F. Roll pizza crust onto 12 x 15" baking stone (or pan). Sprinkle crust with 1 cup mozzarella cheese. In a 1-qt. bowl, combine mayonnaise, Parmesan cheese, basil, and remaining 1 cup mozzarella cheese. Press garlic over cheese mixture and mix well. Thinly slice tomatoes and arrange in a single layer over top of mozzarella cheese. Top tomatoes with cheese mixture and spread evenly. Bake 15-20 minutes or until top is golden and bubbly. Serve warm.
Makes 20 servings
Have a great day everyone! GO MUSKIES!! :)
Sunday, March 8, 2009
Sunday Supper: Fire Up the Grill!
Happy Sunday! We have had the most wonderful spring weather for a couple days now (it's not going to last long, though), so Chris is ready for some grilling! He really loves to grill, and he considers himself a Bobby Flay wannabe. *lol* We're planning on firing up the grill this evening after Kyle's soccer practice.
Here's one of my favorite recipes for the grill. It's from the book A Man, A Can, A Grill by David Joachim -- one of Chris's go-to grilling books (besides Bobby's books, of course!). If you've never had pizza on the grill, this is a great recipe to try! It's quick and delicious!
Grilled Buffalo Pizza
10-oz. can chunk white chicken in water, drained and flaked
1/4 cup mild hot-pepper sauce
10-oz. can refrigerated pizza dough
1 cup shredded Cheddar or Monterey Jack cheese (may use low-fat cheese)
3 Tbs. butter (may use low-calorie butter)
1/4 cup blue cheese salad dressing (may use light dressing)
cooking spray
aluminum foil
Makes 2 medium pizzas
Fire up your grill to medium-low. In a medium bowl, microwave the butter until melted. Stir in the chicken and hot sauce. Unroll the dough and cut it in half. Coat two pieces of foil with cooking spray and put dough on each. Press dough into 8" circles. Coat with more spray. Invert onto the grill and peel off the foil. Grill for 1 to 2 minutes, or until just brown on bottom. Invert onto a cutting board. Spread blue cheese and buffalo chicken on each. Scatter 1/2 of the cheese on each. put the pizzas back onto the grill. Close the lid and top vents. Grill for 3 to 5 minutes, or until the cheese is melted and the crusts are brown. Cut each into 4 slices.
Thanks for stopping by today! I hope you have a fantastic day, and don't forget to spend some time around the supper table! :)
Christina
Here's one of my favorite recipes for the grill. It's from the book A Man, A Can, A Grill by David Joachim -- one of Chris's go-to grilling books (besides Bobby's books, of course!). If you've never had pizza on the grill, this is a great recipe to try! It's quick and delicious!
Grilled Buffalo Pizza
10-oz. can chunk white chicken in water, drained and flaked
1/4 cup mild hot-pepper sauce
10-oz. can refrigerated pizza dough
1 cup shredded Cheddar or Monterey Jack cheese (may use low-fat cheese)
3 Tbs. butter (may use low-calorie butter)
1/4 cup blue cheese salad dressing (may use light dressing)
cooking spray
aluminum foil
Makes 2 medium pizzas
Fire up your grill to medium-low. In a medium bowl, microwave the butter until melted. Stir in the chicken and hot sauce. Unroll the dough and cut it in half. Coat two pieces of foil with cooking spray and put dough on each. Press dough into 8" circles. Coat with more spray. Invert onto the grill and peel off the foil. Grill for 1 to 2 minutes, or until just brown on bottom. Invert onto a cutting board. Spread blue cheese and buffalo chicken on each. Scatter 1/2 of the cheese on each. put the pizzas back onto the grill. Close the lid and top vents. Grill for 3 to 5 minutes, or until the cheese is melted and the crusts are brown. Cut each into 4 slices.
Thanks for stopping by today! I hope you have a fantastic day, and don't forget to spend some time around the supper table! :)
Christina
Sunday, March 1, 2009
Sunday Supper: Chili
Hello there! Happy Sunday, and Happy March! Even though it's March 1, and spring is around the corner, it is still COLD here! I'm in the mood for something hot and comforting, so for today's Sunday Supper recipe I'm sharing my chili recipe. It's what we're having for supper tonight!
There are so many chili recipes out there, and I enjoy trying new ones. When Chris and I were first married, I wanted to combine some of the elements of our mothers' chili recipes and come up with one of my own. Around here we often eat chili over spaghetti noodles "Cincinnati style," but sometimes I just like it in a bowl all by itself! This one is very think and meaty, but you could easily add water to make it more "soupy."
Okay, enough blabbering -- here's the recipe!
Christina's Chili
1.5 - 2 lbs. ground beef or ground turkey (I usually use 2 lbs.)
15 oz. can and 8 oz. can tomato sauce
12 oz. can tomato paste
1 can chopped tomatoes
16 oz. can kidney beans
1 green pepper, chopped
1 small onion, chopped
1 pkg. chili seasoning mix plus 1 tbs. chili powder
1 tsp. garlic powder
1 tsp. pepper
Brown the meat and transfer to a large pot. Add remaining ingredients. Cover and cook on low for 2-3 hours.
Top with shredded cheddar, oyster crackers, or chopped onions. And, if you're anything like Chris, you'll be sure to add lots of hot sauce!
Serve with cornbread -- yum!
For dessert, try Maggie's carrot cake!
Thank you so much for the visit today! Have a fantastic day -- be sure to spend some time around the supper table! :)
Christina
There are so many chili recipes out there, and I enjoy trying new ones. When Chris and I were first married, I wanted to combine some of the elements of our mothers' chili recipes and come up with one of my own. Around here we often eat chili over spaghetti noodles "Cincinnati style," but sometimes I just like it in a bowl all by itself! This one is very think and meaty, but you could easily add water to make it more "soupy."
Okay, enough blabbering -- here's the recipe!
Christina's Chili
1.5 - 2 lbs. ground beef or ground turkey (I usually use 2 lbs.)
15 oz. can and 8 oz. can tomato sauce
12 oz. can tomato paste
1 can chopped tomatoes
16 oz. can kidney beans
1 green pepper, chopped
1 small onion, chopped
1 pkg. chili seasoning mix plus 1 tbs. chili powder
1 tsp. garlic powder
1 tsp. pepper
Brown the meat and transfer to a large pot. Add remaining ingredients. Cover and cook on low for 2-3 hours.
Top with shredded cheddar, oyster crackers, or chopped onions. And, if you're anything like Chris, you'll be sure to add lots of hot sauce!
Serve with cornbread -- yum!
For dessert, try Maggie's carrot cake!
Thank you so much for the visit today! Have a fantastic day -- be sure to spend some time around the supper table! :)
Christina
Subscribe to:
Posts (Atom)
