2-3 carrots, finely chopped
2-3 green onions, finely chopped
2-3 celery ribs, finely chopped
1/2 cup butter
1/3 cup flour
2 1/2 cups milk
1 1/2 cups vegetable water*
5 cubes chicken bouillon
1/2 - 1 cup grated cheese
Boil vegetables in unsalted water until tender. *Reserve water. In a heavy pot, melt butter. Stir in flour. Add milk; stir until slightly thickened. Add water and bouillon. Cook over medium heat until thickened. Add vegetables and cheese; stir until cheese is melted.
Tuesday, January 20, 2009
Wednesday, January 7, 2009
Sorry
I'm not trying to neglect this blog...I promise! December was a super busy month, and January hasn't slowed down either! When I have time, and get my act together, I'll come post more recipes! :o) Hang tight!
Tuesday, November 18, 2008
Orange Knots
15 Rhodes Dinner Rolls, thawed
Zest of one orange
1/2 cup sugar
1/4 cup melted butter
Combine zest and sugar in a bowl. Roll each roll between hands and tie in a loose knot. Dip each roll in melted butter and then in the zest/sugar mixture. Let rise for 30 minutes. Bake at 350 degrees for 15 minutes. (more time may be necessary, depending on your oven)
After rolls are done cooking, brush with citrus glaze:
1 cup powdered sugar
1 tbsp. melted butter
3 tbsp. orange juice concentrate
1/2 tsp. vanilla
Zest of one orange
1/2 cup sugar
1/4 cup melted butter
Combine zest and sugar in a bowl. Roll each roll between hands and tie in a loose knot. Dip each roll in melted butter and then in the zest/sugar mixture. Let rise for 30 minutes. Bake at 350 degrees for 15 minutes. (more time may be necessary, depending on your oven)
After rolls are done cooking, brush with citrus glaze:
1 cup powdered sugar
1 tbsp. melted butter
3 tbsp. orange juice concentrate
1/2 tsp. vanilla
Homemade Cranberry Sauce
This recipe is easily halved for a smaller group.
4 cups fresh cranberries
1 1/2 cups sugar
1 cup water
1 whole orange, unpeeled, seeds removed and chopped fine
1/4 tsp. ground cloves
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
sprinkle ground cinnamon
Wash cranberries and set aside. Bring sugar and water to a boil. Add cranberries, ornages, and cloves. Simmer over medium-high heat, stirring frequently, until berries pop open. Add crushed pineapple, walnuts and cinnamon. Cool and serve.
4 cups fresh cranberries
1 1/2 cups sugar
1 cup water
1 whole orange, unpeeled, seeds removed and chopped fine
1/4 tsp. ground cloves
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
sprinkle ground cinnamon
Wash cranberries and set aside. Bring sugar and water to a boil. Add cranberries, ornages, and cloves. Simmer over medium-high heat, stirring frequently, until berries pop open. Add crushed pineapple, walnuts and cinnamon. Cool and serve.
Chicken Casserole with Red Sauce
2/3 cup oil
1/2 cup flour
1/4 cup chili powder
1/4 tsp. salt
1 to 2 tbsp. minced garlic
6 cups chicken broth
4 cups cooked chicken breasts, chopped
1 cup sour cream
4 cups shredded Colby/Jack cheese, divided
1 can corn, drained
12 corn tortillas, cut into bite size pieces
1 small can chopped olives, drained
In a skillet, heat oil over medium-low heat. Add flour, chili powder, salt and garlic and cook 5-7 minutes. Add broth and stir to combine. Simmer over low heat for 30 minutes, stirring occasionally, until thickened. While sauce is simmering, combine chicken, sour cream, 2 cups of cheese and corn in a large bowl. Mix well. In a greased 9 x 13 pan spoon half the sauce, tortilla pieces and chicken mixture. Repeat layers. Sprinkle remaining 2 cups of cheese and olives over top layer. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake an additional 5 minutes.
1/2 cup flour
1/4 cup chili powder
1/4 tsp. salt
1 to 2 tbsp. minced garlic
6 cups chicken broth
4 cups cooked chicken breasts, chopped
1 cup sour cream
4 cups shredded Colby/Jack cheese, divided
1 can corn, drained
12 corn tortillas, cut into bite size pieces
1 small can chopped olives, drained
In a skillet, heat oil over medium-low heat. Add flour, chili powder, salt and garlic and cook 5-7 minutes. Add broth and stir to combine. Simmer over low heat for 30 minutes, stirring occasionally, until thickened. While sauce is simmering, combine chicken, sour cream, 2 cups of cheese and corn in a large bowl. Mix well. In a greased 9 x 13 pan spoon half the sauce, tortilla pieces and chicken mixture. Repeat layers. Sprinkle remaining 2 cups of cheese and olives over top layer. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake an additional 5 minutes.
Crockpot Burgers
2 lbs. ground beef
1 egg, beaten
1 cup chopped onion
1/2 cup shredded cheese
2 tbsp. ketchup
2 tbsp. evaporated milk
1/2 cup saltine cracker crumbs
salt & pepper to taste
1 cup flour
2-3 tbsp. oil
2 cans cream of mushroom soup
1/2 cup milk
Mix together ground beef, egg, onion, cheese, ketchup, milk, cracker crumbs, salt & pepper. Form into 8 patties. In a separate shallow bowl, place flour. Dredge patties through flour. Heat oil in a large skillet over medium heat and brown patties. In a bowl, mix together soup and milk. Arrange patties in a crockpot in alternate layers with soup mixture. Cover and cook on high setting for 3-4 hours. Makes 8 servings.
1 egg, beaten
1 cup chopped onion
1/2 cup shredded cheese
2 tbsp. ketchup
2 tbsp. evaporated milk
1/2 cup saltine cracker crumbs
salt & pepper to taste
1 cup flour
2-3 tbsp. oil
2 cans cream of mushroom soup
1/2 cup milk
Mix together ground beef, egg, onion, cheese, ketchup, milk, cracker crumbs, salt & pepper. Form into 8 patties. In a separate shallow bowl, place flour. Dredge patties through flour. Heat oil in a large skillet over medium heat and brown patties. In a bowl, mix together soup and milk. Arrange patties in a crockpot in alternate layers with soup mixture. Cover and cook on high setting for 3-4 hours. Makes 8 servings.
Friday, November 7, 2008
Maple Frosted Pumpkin Cookies
These are sinful....especially when you make them 'bite size'....it's so much easier to eat more than just one! ;o)
Pumpkin Cookies:
1/2 cup butter or margarine
1 1/2 cups brown sugar, packed
2 eggs
1 cup canned pumpkin
1/2 tsp. lemon extract
1/2 tsp. vanilla
2 1/2 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
1 cup chopped pecans (optional -- I didn't use these)
Cream together butter and brown sugar. Add eggs, one at a time, and beat well after each. Stir in pumpkin, lemon extract, and vanilla. Add dry ingredients and mix well. Stir in nuts, if using. Drop batter by teaspoonful 2" apart on a greased cookie sheet. Bake at 375 degrees for 9 minutes. Remove from oven and let sit for about a minute on cookie sheet. Transfer to a rack and cool completely. Frost each cookie with Maple Frosting.
Maple Frosting:
1/4 cup butter or margarine, softened
2 1/4 cup powder sugar
2 tbsp. milk
3/4 tsp. maple flavoring
Combine all ingredients; mix well.
Pumpkin Cookies:
1/2 cup butter or margarine
1 1/2 cups brown sugar, packed
2 eggs
1 cup canned pumpkin
1/2 tsp. lemon extract
1/2 tsp. vanilla
2 1/2 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
1 cup chopped pecans (optional -- I didn't use these)
Cream together butter and brown sugar. Add eggs, one at a time, and beat well after each. Stir in pumpkin, lemon extract, and vanilla. Add dry ingredients and mix well. Stir in nuts, if using. Drop batter by teaspoonful 2" apart on a greased cookie sheet. Bake at 375 degrees for 9 minutes. Remove from oven and let sit for about a minute on cookie sheet. Transfer to a rack and cool completely. Frost each cookie with Maple Frosting.
Maple Frosting:
1/4 cup butter or margarine, softened
2 1/4 cup powder sugar
2 tbsp. milk
3/4 tsp. maple flavoring
Combine all ingredients; mix well.
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