Check this out!
http://lovinfromtheoven.blogspot.com/
Wednesday, March 18, 2009
Friday, March 13, 2009
How to Peel a Potato
Check out this video...I haven't tried this method, but it looks very easy and a lot better than using a peeler. Enjoy!
http://www.youtube.com/watch?v=z4W0qIPJmoo
http://www.youtube.com/watch?v=z4W0qIPJmoo
Thursday, March 12, 2009
April Meeting of the Pioneers
Our next meeting will be held on Wednesday, April 8th at 6:30 p.m. Jana will be hosting it at her home: 3047 W Avenue J-4.
The theme for April is Appetizers.
We hope to see you all there!
The theme for April is Appetizers.
We hope to see you all there!
What’s In The Pot???
Last night's meeting of the Recipe Pioneers had a theme of Crock-Pot or Fondue Pot. Again the dishes that were brought were delicious. Kari, thanks for hosting it in your home!
Here are the recipes I have collected so far:
Jana brought Sweet Shredded Pork (Café Rio)
3-4 pounds pork
1 small bottle taco sauce
1 Tablespoon cumin
1 cup brown sugar
1 can coke
Cover pork half way with water and cook in crock pot on high for 2 hours.
Shred the pork, removing all but ½ inch of water in the crock pot.
Return the port to the crock pot with the remaining ingredients.
Cook an additional 3 to 4 hours on low.
Serve as par of Café Rio salad or in tacos or burritos.
Kari brought Herbed Chicken and Stuffing Supper
(Betty Crocker’s Slow Cooker Cookbook)
3 pounds bone-in chicken pieces, skin removed
1 can (10 ¾ ounces) condensed cream of chicken with herbs soup
4 sweet potatoes or yams, peeled and cut into ½-inch slices
1 package (6 ounces) stuffing mix for chicken
1 ¼ cups water
¼ cup margarine or butter, melted
1 cup frozen (thawed) cut green beans
Place chicken in 5 to 6 quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water and margarine; spoon over sweet potatoes.
Cover and cook on low heat for 4 to 6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle green beans over stuffing. Cover and cook on low heat for 15 to 20 minutes or until beans are tender.
Mina brought Busy Day Crockpot Chicken and Rice
(Weight Watchers Crock Pot Recipes)
(3.5 points per serving)
1 pound boneless, skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor Rice-A-Roni
Put chicken and soups into the crock pot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.
Lori brought Cool & Creamy Chocolate Fondue (Pampered Chef)
¾ cup semi0sweet chocolate morsels (Lori suggested milk chocolate instead)
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon cinnamon
½ teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach, or pear wedges
Place chocolate morsels and half of the whipped topping in small microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired. Mix until smooth. Cover; refrigerate at least 30 minutes.
To serve, spoon fondue into small bowl. Serve with fruit dippers.
DeeAnn brought Slow Cooker Reuben Dip (Allrecipes.com)
1 16-oz jar sauerkraut, drained
1 8-oz package cream cheese, softened
2 cups shredded Swiss cheese
2 cups cooked corned beef
¼ Thousand Island dressing
In a slow cooker, combine all the ingredients. Cover and cook on high for 45 minutes (or on low for several hours). Stir occasionally while cooking.
Serve with cocktail rye or crackers.
Debbie brought Hot Guac
and
Christine brought Chicken Fajitas(Mable Hoffman's Crockery Cookery)
1-1/2 to 2 lbs. flank or skirt steak, or boneless chicken
1 onion, thinly sliced
1 red or greeen bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 Tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced
Cut meat across the grain into 1/2-inch diagonal strips. Place in a slow cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on Low for 6to 7 hours or until meat is tender. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.
Here are the recipes I have collected so far:
Jana brought Sweet Shredded Pork (Café Rio)
3-4 pounds pork
1 small bottle taco sauce
1 Tablespoon cumin
1 cup brown sugar
1 can coke
Cover pork half way with water and cook in crock pot on high for 2 hours.
Shred the pork, removing all but ½ inch of water in the crock pot.
Return the port to the crock pot with the remaining ingredients.
Cook an additional 3 to 4 hours on low.
Serve as par of Café Rio salad or in tacos or burritos.
Kari brought Herbed Chicken and Stuffing Supper
(Betty Crocker’s Slow Cooker Cookbook)
3 pounds bone-in chicken pieces, skin removed
1 can (10 ¾ ounces) condensed cream of chicken with herbs soup
4 sweet potatoes or yams, peeled and cut into ½-inch slices
1 package (6 ounces) stuffing mix for chicken
1 ¼ cups water
¼ cup margarine or butter, melted
1 cup frozen (thawed) cut green beans
Place chicken in 5 to 6 quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water and margarine; spoon over sweet potatoes.
Cover and cook on low heat for 4 to 6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle green beans over stuffing. Cover and cook on low heat for 15 to 20 minutes or until beans are tender.
Mina brought Busy Day Crockpot Chicken and Rice
(Weight Watchers Crock Pot Recipes)
(3.5 points per serving)
1 pound boneless, skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor Rice-A-Roni
Put chicken and soups into the crock pot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.
Lori brought Cool & Creamy Chocolate Fondue (Pampered Chef)
¾ cup semi0sweet chocolate morsels (Lori suggested milk chocolate instead)
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon cinnamon
½ teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach, or pear wedges
Place chocolate morsels and half of the whipped topping in small microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired. Mix until smooth. Cover; refrigerate at least 30 minutes.
To serve, spoon fondue into small bowl. Serve with fruit dippers.
DeeAnn brought Slow Cooker Reuben Dip (Allrecipes.com)
1 16-oz jar sauerkraut, drained
1 8-oz package cream cheese, softened
2 cups shredded Swiss cheese
2 cups cooked corned beef
¼ Thousand Island dressing
In a slow cooker, combine all the ingredients. Cover and cook on high for 45 minutes (or on low for several hours). Stir occasionally while cooking.
Serve with cocktail rye or crackers.
Debbie brought Hot Guac
and
Christine brought Chicken Fajitas(Mable Hoffman's Crockery Cookery)
1-1/2 to 2 lbs. flank or skirt steak, or boneless chicken
1 onion, thinly sliced
1 red or greeen bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 Tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced
Cut meat across the grain into 1/2-inch diagonal strips. Place in a slow cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on Low for 6to 7 hours or until meat is tender. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.
Monday, February 23, 2009
Fun Website
I was surfing the net today and found this fun website. You just type in your leftover ingredients and it gives you recipes you can make to use them up. Have fun!
http://www.recipematcher.com/
http://www.recipematcher.com/
Thursday, February 12, 2009
March Meeting of the Pioneers
Okay, now that we have enjoyed our evening of soups it is time to start planning for next month. Our meeting will be held on Wednesday, March 11th at 6:30 p.m. and will be at Kari Briggs home. Her address is: 42854 Normandy Lane and her number is 722-6762 if you need directions.
The theme for March is: Crock Pot or Fondue Pot.
It can be ANYTHING that is made in one of those two pots from appetizers to dessert and everything in between. Be brave and try something new this month. You may be able to add something new to your meal rotation. I know that ALL the soups are going to be added to my list of meals to make.
Hope to see you all there!
Soups Galore!
It was a great meeting of the “Pioneers” last night. We had some scrumptious soups to share and we were all warm and cozy after trying them. Thanks to everyone who came. Here are some of the recipes that we enjoyed.
Sybil Rees brought Creamy Artichoke Soup (Giada De Laurentiis)
2 TBS extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8 oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
½ tsp salt
¼ tsp freshly ground black pepper
2 TBS plus 1/3 cup mascarpone cheese
2 TBS chopped chives, for garnish
Heat olive oil in heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Mary Smith brought Chicken Tortilla Soup (Sharon Beesley)
In a crockpot combine:
1 32-oz carton organic chicken broth
1 can black beans (do not rinse or drain)
1 can tomato sauce
1 can diced tomatoes with jalapenos
2 cups fresh salsa
3 frozen, boneless/skinless chicken breasts
Cook all day. Remove the chicken breasts and shred into bite size pieces. Return to crockpot. Add 1 can of corn, undrained.
To serve:
Place crumbled tortilla chips in bottom of bowls, ladle soup on top of chips. Serve with the following toppings:
Grated cheese, sour cream, sliced black olives, avocado chunks.
Mina Krutsch brought Longevity Noodle Soup (Swanson)
4 teaspoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
8 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3 tablespoons soy sauce
2 eggs, beaten
16 ounces thin spaghetti, cooked and drained
¼ lb. Sliced cooked ham, cut into 2” strips (about 1 cup)
green onions, sliced (about ½ cup)
1 clove garlic, minced
1. Stir cornstarch, water and sesame oil in a small cup. Set aside.
2. Heat broth, and soy sauce in a 3-qt. saucepan over medium-high heat to a boil. Stir cornstarch mixture and stir it into the saucepan. Cook and stir until mixture is slightly thickened.
3. Reduce heat to low. Add the eggs in a slow, steady stream, stirring while adding. Remove the saucepan from heat. Divide the pasta, ham and green onions among 8 servings bowls. Ladle about 1-cup broth mixture into each bowl. Serve immediately.
DeeAnn Haworth brought Cream of Corn Crab Soup (Favorite Recipes from Quilters cookbook)
8-oz pkg cream cheese, softened
3 cups sour cream
2 7-oz cans crab meat
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
4 TBS butter
4 TBS flour
2-3 cups milk
1 ½ - 2 cups corn
1-2 cups croutons
1. Beat cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings and mix well.
2. In a large saucepan melt butter. Add flour and cook until bubbly. Turn to low heat and slowly add milk, stirring continuously to make a smooth white sauce. Add corn and cream cheese mixture and heat through, stirring until smooth.
3. Serve with croutons.
The other recipes will be added when I receive them. Enjoy!
(I was so excited to try all the soups that I forgot to take pictures, so the only photo we have is one from Food Network of Sybil's soup.)
Sybil Rees brought Creamy Artichoke Soup (Giada De Laurentiis)2 TBS extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8 oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
½ tsp salt
¼ tsp freshly ground black pepper
2 TBS plus 1/3 cup mascarpone cheese
2 TBS chopped chives, for garnish
Heat olive oil in heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Mary Smith brought Chicken Tortilla Soup (Sharon Beesley)
In a crockpot combine:
1 32-oz carton organic chicken broth
1 can black beans (do not rinse or drain)
1 can tomato sauce
1 can diced tomatoes with jalapenos
2 cups fresh salsa
3 frozen, boneless/skinless chicken breasts
Cook all day. Remove the chicken breasts and shred into bite size pieces. Return to crockpot. Add 1 can of corn, undrained.
To serve:
Place crumbled tortilla chips in bottom of bowls, ladle soup on top of chips. Serve with the following toppings:
Grated cheese, sour cream, sliced black olives, avocado chunks.
Mina Krutsch brought Longevity Noodle Soup (Swanson)
4 teaspoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
8 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3 tablespoons soy sauce
2 eggs, beaten
16 ounces thin spaghetti, cooked and drained
¼ lb. Sliced cooked ham, cut into 2” strips (about 1 cup)
green onions, sliced (about ½ cup)
1 clove garlic, minced
1. Stir cornstarch, water and sesame oil in a small cup. Set aside.
2. Heat broth, and soy sauce in a 3-qt. saucepan over medium-high heat to a boil. Stir cornstarch mixture and stir it into the saucepan. Cook and stir until mixture is slightly thickened.
3. Reduce heat to low. Add the eggs in a slow, steady stream, stirring while adding. Remove the saucepan from heat. Divide the pasta, ham and green onions among 8 servings bowls. Ladle about 1-cup broth mixture into each bowl. Serve immediately.
DeeAnn Haworth brought Cream of Corn Crab Soup (Favorite Recipes from Quilters cookbook)
8-oz pkg cream cheese, softened
3 cups sour cream
2 7-oz cans crab meat
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
4 TBS butter
4 TBS flour
2-3 cups milk
1 ½ - 2 cups corn
1-2 cups croutons
1. Beat cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings and mix well.
2. In a large saucepan melt butter. Add flour and cook until bubbly. Turn to low heat and slowly add milk, stirring continuously to make a smooth white sauce. Add corn and cream cheese mixture and heat through, stirring until smooth.
3. Serve with croutons.
The other recipes will be added when I receive them. Enjoy!
(I was so excited to try all the soups that I forgot to take pictures, so the only photo we have is one from Food Network of Sybil's soup.)
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