Wednesday, May 20, 2015

Swedish Meatball sauce


Our Grandma Raiser used to make Swedish Meatballs for us almost as often as her spaghetti sauce.  Although most of the time she would use the Ikea sauce packet, this one is pretty close to it and nice for when you don't have an Ikea nearby!

  • Cream Sauce

  • 12cup  half-and-half
  • cup  low sodium beef broth
  • 14teaspoon  soy sauce
  • tablespoon  white flour
  • tablespoon  butter
  • Melt butter in pan and slowly add flour, whisk untill there are no more clumps.
  • Next whisk in beef stock, soy sauce and half and half.
  • Season with salt and pepper as needed.
  • Serve with noodles and lingonberry jam.

Tuesday, February 17, 2015

Banana Bread

My kids (and husbands) favorite!

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg
3-4 medium sized very ripe bananas
3/4 sugar
1/4 vegetable oil

In a mixer, combine the egg, bananas, sugar and cooking oil.

Add flour, baking powder, baking soda and cinnamon to bowl and continue to mix.

Pour mixture into greased pan or muffin tins (with liners).

Bake at 350 degrees, 45 mins for 9 x 5 pan, 25 mins for 4 x 2 mini bread pans or 15 mins for muffins.  Let cool on wire rack.

Monday, April 28, 2014

Teriyaki Meatballs

I adjusted this recipe from My Kitchen Cafe and my family loved it! Sweet and tangy in perfect proportions.


Meatballs:
1 lb ground beef
2 eggs
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
1/4 garlic powder
3 TB milk

Sauce:
3/4 cup soy sauce
2 1/2 cups water
1 1/2 tsp ginger
3/4 tsp garlic powder
3/4 cup brown sugar (packed)
3 TB honey
4 TB cornstarch
1/2 cup cold water


In a skillet, mix soy sauce, 2 1/2 cups water, ginger, garlic powder, brown sugar, and honey. In a separate bowl, dissolve the cornstarch into the 1/2 cup cold water. Add to the sauce mixture.

In a large bowl, combine all meatball ingredients. Form into 1 inch meatballs and add to the sauce in the skillet. Bring to boil then simmer 10-15 minutes, or until the meatballs are cooked through. Serve over rice.

-Jensa

Tuesday, February 26, 2013

Mexican Lasagna

1 can enchilada sauce
6 corn or flour tortillas
1 cup prepared Spanish rice
2 cups shredded monterey jack cheese
1 small can green chili's
1/2 cup sauteed onions
2 cups cooked shredded pork
1/2 TB diced jalapeno (optional)

Preheat oven to 350 degrees. In 9x13 pan, spread 1/2 cup enchilada sauce over bottom. Layer lasagna as follows:

Layer 1: 2 tortillas, Spanish rice, 1 cup cheese
Layer 2: 2 tortillas, green chili's, onions, pork
Layer 3: 2 tortillas, remaining enchilada sauce, remaining cheese, jalapenos

Bake uncovered for 45 minutes. Serve with a dollop of sour cream. Serves 10.

-Jensa

Saturday, September 29, 2012

Creamy Potato Soup

5-6 medium Russet potatoes, peeled and diced into 1/2" cubes
1 large yellow onion, finely chopped
2-3 stalks of celery, finely chopped
1 bay leaf
2 cans of chicken broth

In a large pot, sweat the onions and celery. Add the diced potatoes and enough chicken broth to cover the veggies (should be 2 cans). Add the bay leaf. Bring to a boil, then simmer covered until the potatoes are tender but not mushy- about 20 minutes.

In a seperate pan:

3/4 cup butter- 1 1/2 sticks
1 cup all purpose flour
1 quart half and half (okay to use whole or 2% milk)
1/2 tsp. salt
1 tbsp. red wine vinegar
1 good pinch of pepper

Melt butter with flour, bring to a bubble (this takes longer than you'd think), and cook for at least a minute to remove raw flour flavor. Stir the entire time to avoid burning. Add half and half (or milk), wisking vigorously to avoid lumps. Bring to a gentle boil; cook for another minute before reducing heat to a simmer and adding the salt, pepper, and red wine vinegar. Add this very thick sauce to the undrained potatoes in two batches, stirring well to combine. Soup will continue to thicken as it sits; thin out with chicken broth if needed.

Serve with bacon bits and shredded cheddar cheese or any other desired toppings.

-Megan

Friday, September 28, 2012

French Toast Casserole (w/ cream cheese)




1 lb. butter
1 8 oz. cream cheese
1 cup maple syrup
8 croissants

Place the first three ingredients in a bowl and microwave until softened. Tear croissants into pieces and place into 2 different 9x13 pans. (Pans will be 2/3 full)

Beat together:
12 eggs
3 cups half and half
1 tsp. vanilla

Pour syrup mixture over bread pieces in both dishes. Then pour egg mixture in both pans. Sprinkle cinnamon to taste on top. Bake at 375F for 20-30 minutes or until croissants are brown and eggs are cooked. Before serving, pour more syrup on top and sprinkle with 1/2 cup of powdered sugar.

-Megan

Thursday, September 27, 2012

Crockpot Italian Chicken

4 chicken breasts
1 packet of italian dressing mix
1/4 cup water
8 oz. cream cheese (room temp)
1 can cream of chicken soup

Place chick in crockpot. Mix dressing packet with water and pour over chicken. Cook on low for 3 hours. I usually cut chicken into smaller pieces at this time, but you can keep them whole. Don't drain. Mix cream cheese with soup and pour into crock pot. Mix all juices and cook 1 more hour. Serve over rice or pasta.

Makes 4 servings

-Megan

Wednesday, September 26, 2012

Pork Chops w/ Red Sauce

This is great grandma Horslev's pork chop recipe. I tried it for the first time- it was fairly simple and so delicious!

6-7 center cut boneless pork chops (mine were really thick so i sliced them in half)
1 cup bread crumbs (italian seasoned adds a little more flavor)
1 15 oz. can of tomato sauce
1/2 tsp. sage
garlic powder to taste (a few pinches)
salt and pepper to taste (a few shakes)

Brown pork chops on stove, both sides. Place in 9x13 pan. Mix bread crumbs and spices together in a small bowl and sprinkle on top of pork chops until thoroughly covered, then pat mixture onto pork chops. Carefully pour tomato sauce on top of each pork chop. Pour extra sauce on bottom of pan. Cover with foil. Bake covered @ 350 for 45 minutes. Uncover and bake another 10-15 minutes.

-Megan

Tuesday, September 25, 2012

Chocolate Lovers Delight

 Every time we go camping, this dessert is on our must-have list. So delicious and moist!

1 1/2 cup water
1 bag mini marshmallows (10 oz.)
1/4 cup cocoa powder
1 chocolate cake mix, prepared as directed (with oil and eggs)
1 cup light brown sugar
6 oz. semi-sweet chocolate chips


Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter. Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 minutes. Serve warm with whipped cream. Serves 10-12.

- Jensa

Monday, August 13, 2012

Sweet and Sour Chicken

My friend Holly made me this easy and delicious dish after I had a baby, and I begged her for the recipe. It's hands down the best one I've tried!

2 cups brown sugar
1 cup water
1/2 cup white vinegar
1/2 cup ketchup
3 TB soy sauce
3 heaping TB cornstarch
4 chicken breasts, cut into small chunks
1 green pepper, chopped
1 small can pineapple tidbits, drained

Stir together first 6 ingredients and pour over chicken in a 9x13 casserole dish. Cover and bake at 325 for 30 minutes. Uncover and add in green peppers and pineapple. Bake 30 minutes more. Serve with jasmine rice. Serves 8.

-Jensa

Friday, August 3, 2012

Chicken Salad Sandwiches

I made this recipe for my book club last month and it was a hit! It makes for a yummy lunch or dinner.


12-16 plain croissants
6 cups cubed cooked chicken
3 cups grapes, sliced in half
8-10 green onions, diced
4 stalks celery, diced
16 fresh basil leaves, minced
1-2 cups mayonnaise
1 cup chopped almonds
4 tsp. fresh lemon juice
salt and pepper to taste
lettuce leaves to dress sandwiches
Havarti cheese to dress sandwiches

Mix mayo, lemon juice, salt, pepper, and basil together until well mixed. Fold in chicken, grapes, almonds, celery, and onions. Halve the croissants (slightly toast if you'd like) and layer with salad, lettuce, and cheese. Serve immediately.

-Jensa

Thursday, August 2, 2012

Chicken Tortellini Bake

I found this recipe at Let's Dish and altered it a bit - easy and delish.



16 oz. frozen cheese tortellini
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 green onions, chopped
2 tablespoons flour
8 ounces chicken broth
2 cups shredded parmesan cheese
Directions
Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray. Cook tortellini according to package directions leaving it slightly undercooked. In a  large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the green onions, cooking until chicken is done. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in tortellini. Pour chicken and tortellini mixture into the prepared pan.  Sprinkle with cheese.  Bake covered with foil  for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.

- Jensa

Thursday, February 23, 2012

Pork Medallions

This recipe is sweet and salty and tangy - such a great blend of flavors and a hit when served with baked potatoes or rolls. Or any carb, really. :-)



1 whole pork tenderloin
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup balsamic vinegar
4 TB honey
3 TB sugar
2 TB olive oil
2 TB dijon mustard
2 TB garlic, chopped

Slice pork tenderloin in 1 inch thick rounds. Season with salt and pepper. Heat 1 TB of the oil in warm skillet and cook pork until lightly browned. Remove from pan and set aside. Pour remaining ingredients in skillet, whisk together, and simmer until slightly reduced. Return pork to skillet and simmer 3-4 minutes longer. Serve pork with sauce or place in side dishes and use as a dipping sauce. Serves 4-6.

-Jensa

Sunday, February 19, 2012

Fish Tacos

This is one of my husband's favorites - zesty!



Marinade:
4 Tilapia filets
1/4 cup olive oil
1/4 cup lime juice
4 TB taco seasoning

Cream topping:
1/2 cup sour cream
1/2 cup mayonnaise
2 TB lime juice
1/4 tsp salt

Relish:
1 1/2 cup diced red onion
1/2 tsp salt
1/2 cup rice vinegar
2 TB lime juice

Extras:
Tortillas
tomato
diced jalapeno (optional)
cabbage, shredded
guacamole

Mix liquid ingredients from marinade and soak with Tilapia Filets for at least 4 hours. Mix cream topping ingredients until combined and store in refrigerator. Mix relish ingredients until combined and marinade in fridge for several hours.

Preheat oven to 350 degrees. Bake Tilapia for 15-20 minutes or until flaky. Drain red onion relish. Wrap flour or corn tortillas in tin foil and warm in the oven for 5 minutes. Serve fish with tortillas, relish, sauce, and any desired extras. Serves 4.

-Jensa

Friday, December 2, 2011

Roasted Red Potatoes

I haven't had much experience cooking with red potatoes, but this recipe couldn't have been easier. Or more delicious!

2 lbs red potatoes, diced
1/4 cup butter, melted
2 TB lemon juice
2 tsp. garlic, minced
1 tsp. salt
1 TB parsley
1/2 cup parmesan cheese

Toss first 6 ingredients together in a ziploc baggie until the potatoes are coated. Layer potatoes in a 9x13 baking dish and sprinkle cheese on top. Cover with tin foil and bake at 400 degrees for 40 minutes, tossing once to ensure even coating.

-Jensa

Monday, November 14, 2011

Turkey Bacon Wraps

These are so delicious and easy - thanks for the recipe Nicolle!


1 lb. diced deli turkey
2 cups shredded Mexican blend cheese
1 cup cooked, diced bacon
shredded lettuce
1/2 bottle Caesar dressing
flour tortillas

Toss first 5 ingredients in a bowl and mix, then put in tortillas!! Serves 6.

-Jensa

Tuesday, October 18, 2011

Pumpkin Bars

Let's just say I've never met a pumpkin bar I didn't like. But this recipe from my friend Kerri? It's killer.



2 cups flour
1 1/2 cups brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt

Mix Dry ingredients in bowl. Then add:
1/2 cup oil
1/2 cup apple juice
2 cups canned pumpkin
2 eggs

Beat with hand mixer until smooth. Bake in a greased and floured jelly-roll pan on 350* for 25-30min.

Frost with cream cheese frosting:
8 oz. cream cheese
1 stick of butter
dash of salt
1 Tbls. vanilla
powdered sugar and milk as needed for consistency

-Jensa

Monday, September 19, 2011

(Cafe Zupas) Wisconsin Cauliflower Soup



This is one of those good ways to get in vegetables for kids (and grown ups) with out even knowing! This tastes much like the Potato Cheese soup that our family loves to make.
Servings: 9 cups

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (*optional)
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, occasionally st iring.

Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

In blender blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard (play around with this, and add a little less if you like) and 1 1/2 cups cheese until melted and smooth.

Sprinkle some bacon bits and cheese on top- mmmmm fall soup!!

-Elise

Sunday, August 21, 2011

Chicken Carbonara

I tried this recipe out that isn't a true Carbonara (no raw egg), and it was fantastic! Thumbs up from the kids and the hubs. Score!




1 pkg linguine
8 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
1 garlic clove, finely chopped
2 cups cooked chopped chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
parsley for garnish

Cook and Drain linguine as directed on package. While linguine is cooking, cook bacon in a 3 quart saucepan over low heat 8-10 minutes, stirring frequently, until crisp*. Remove bacon with slotted spoon; drain. Drain fat from saucepan, reserving 1 TB in saucepan. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in linguine, chicken, cheese, and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon and garnish with parsley and Parmesan cheese. Makes 4 servings.

(* I actually used precooked bacon and fried the onion and garlic in 1 TB of olive oil instead of bacon grease. The dish was still plenty rich.)

-Jensa

Sunday, August 7, 2011

Hickory BBQ Chicken


6 chicken breasts or thighs
1/4 cup olive oil
1 TB liquid smoke
1/4 tsp salt
2 c. BBQ sauce
1/4 cup apple juice
1/2 cup bacon, cooked and chopped

Preheat oven to 375 degrees (unless you prefer to grill). Combine oil, liquid smoke, and salt in a bowl and let chicken breasts marinade it in for 30 minutes. Combine BBQ sauce, apple juice and bacon then separate into two bowls. Place chicken inside a baking dish and discard marinade. Bake (or grill)uncovered for 10 minutes. Brush one of the bowls of sauce over chicken and cook for an additional 15 minutes. Serve with remaining sauce for dipping.

-Jensa

Monday, April 4, 2011

Red Velvet Cookies

Now I realize that this recipe might not be new, but my love of red velvet cake (in it's many forms) is. So I found a recipe that my friend had for Devils food cake that she used to make homemade Oreo cookies and applied it to red velvet cake. Here is what I got-

Ingredients:
2 eggs
1/3 cup oil
1 package of red velvet cake mix

1)Combine all three ingredients in a mixing bowl using a lot of elbow grease ;) This will be a very thick mixture but if you stir it long enough it won't be dry.



2) Roll balls of dough into about the size of a walnut (or bigger depending on your preference) Place balls about 2 inches apart on a lightly greased cookie sheet.



3)Bake in the oven at 375 for about 8 minutes. Now I don't know if my oven bakes hot or it has something to do with my high altitude but it takes about 6 to 7 minutes for mine. You want to remove them from the oven while they're still a bit doughy. Once you see the tops of the cookie crack it's just about time. I personally love these cookies to be on the softer side.






4)Now some of you may pass judgement on me for this. But I frosted my cookies with store bought cream cheese frosting. I'm sure their are plenty of great homemade recipes that would go wonderfully with this, but I was honestly just too anxious to try a cookie to take the time. So I say as long as you use some form of a cream cheese frosting on it they'll be amazing!





**You could sandwich them together like with the homemade Oreo's. But I personally think these cookies are rich enough with just one!

ENJOY!

-Megan




Jensa here...I did sandwich mine and MAN were they delicious! Thanks for the easy recipe Megan. For my cream cheese frosting I whipped together:

8 oz. cream cheese (room temp)
1/4 cup butter (room temp)
2 1/2 cups powdered sugar
1 1/2 tsp vanilla

The frosting hardens when the cookies are stored in the refrigerator.


Saturday, January 8, 2011

Kid Snacks

Here are some quick and healthy snacks I made with my toddler. It evoked a, "You're the best mom ever" from my kids. And that's saying something. :-)



Apple Butterflies:
2 apple wedges (quartered)
peanut butter
carrot stick
Spread peanut butter between the quartered apples and place around the carrot stick to look like a butterfly.

Ants on a Log:
celery sticks
peanut butter
mini chocolate chips
Spread peanut butter inside celery stick and sprinkle with chocolate chips.

Strawberry Pinwheels:
tortilla
cream cheese, softened
strawberry jam
Spread cream cheese on the tortilla going almost to the edge. Spread jam on top of the cream cheese. Roll up, chill for 10 minutes (so cream cheese will firm up), then cut with a serrated knife. This can also be made with peanut butter & jam, ham & cheese, or any other sandwich filler.

Pita Apple Pie
pita bread
applesauce
cinnamon
Spread applesauce over a piece of pita bread then sprinkle with cinnamon (and sugar for extra sweetness if you want). Place on a baking sheet and warm at 350 degrees for 5 minutes. Slice the pita into triangles with a pizza cutter.

-Jensa

Sunday, December 26, 2010

Christmas Pasta Salad

We got this recipe from our friends, the Jorgensens, and I'm loving the colors. :-) It's a new family favorite!



1 pkg rotini pasta
50 pepperoni, halved
1/2 cup parmesan, shredded
2 cups baby spinach
1 bottle Kens Steakhouse Creamy Caesar dressing

Cook rotini according to package directions. Rinse and cool. Toss together with all other ingredients. Serves 12.

-Jensa

Tuesday, August 17, 2010

Spanish Rice Empanadas

I was looking for a recipe to use up the rest of my green onions in my fridge, so I tried this one out. They're quite good!


1 package (5.6 or 6.8 ounces) Spanish rice and vermicelli mix
1 1/2 cups cubed cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sliced green onions
1/4 cup chopped ripe olives
2 packages (15 ounces each) refrigerated pie pastry
1 egg yolk
1 tablespoon water

Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. Roll each sheet of pastry into a 12-inch circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. Bake at 400°F for 20-25 minutes or until golden brown. Cut empanadas in half to serve. Serves 8

-Jensa

Wednesday, May 26, 2010

(Another) Cafe Rio Cilantro Ranch Dressing

I think i've tried over a dozen different recipes, but my friend Natalie here in Texas made this tonight and it was by far my favorite!!!1 ranch dressing packet
1 cup mayo
1 cup buttermilk (or just reg. milk)
1/2 bunch cilantro
2 tomatillos
juice of one lime
1/2 clove garlic

Mix in blender!

Wednesday, May 19, 2010

Pineapple Lime Smoothie

I've seen this a few times and it's been called everything from "Monster Smoothies" to "Popeye Smoothies". I think Pineapple Lime sounds more tropical :) And you really don't taste the spinach at all, it taste like a juice daiquiri!

In a blender put:

4 oz. water
4 oz. white grape juice concentrate
2 heaping cups of ice cubes
2 heaping cups of fresh baby spinach
1 pineapple wedge (see photo below)
2 limes (juice from two limes)

Blend until smooth, and serve immediately. So good, and what an awesome way to get some fresh spinach in huh! Especially for my toddler, or a pregnant lady like me who should be eating WAY more veggies than I am! :)

Monday, April 12, 2010

Whole Wheat Bread (2)

Whole Wheat Bread #1

2 1/2 cups warm water
1 T yeast
1/4 cup honey
1 T salt (you can add a little less)
5-6 cups whole wheat flour

Mix together water and yeast and let sit a few minutes. Add honey and salt and mix. Then add flour, until dough pulls away from sides of the bowl. Knead for at least 6 minutes (until dough is smooth and elastic). Form into loaves, put in greased 9x5 loaf pans, and cover with a damp towel or greased plastic wrap. Let rise for 20-30 minutes, until loaves are level with pan rim. Put loaves into preheated oen at 350 and bake for 30 minutes.

*I'm still working on this "bread making skill". The more often you do it, the better you will get i'm figuring out. You have to learn to recoginze each stage in making the bread, becuase humidity and other outside factors can alter how much flour you add to your recipe each time you make it!

Easy Whole Wheat Bread (recipe #2)

1/3 cup oil (olive or canola)
1/4 - 1/3 cup honey (if using white sugar, double this amount)
2 1/4 t. salt
2 3/4 cup of hot water (120 degrees) * to hot will kill the yeast, to cold will not activate it.

1/4 cup gluten flour
3 3/4 t. yeast
7-8 cups whole wheat flour

Mix together first 4 ingredients in a mixing bowl. Add 3 1/2 cups of flour and stir will. Put in 1 1/2 cups more flour, gluten flour, and yeast. Mix well. (Dough should be wet and easy to mix). Now slowly add remaining 2-3 cups of flour, watching closely for when dough starts to pull away and clean the sides of the bowl. When the dough does this, you have added enough flour. Knead in the mixing bowl for 10 minutes. Shape and put in 2 greased 9x5 pans. Cover and let rise. Bake 350 for 30 mins.

Sunday, April 11, 2010

No Bake Cookies

This was one of my favorite "Sunday cookies" to make- easy enough for a kid to do and no waiting for them to bake in the oven!!! (i've also seen them called "lunch box cookies")

2 cups sugar
1/2 cup milk
1/4 cup butter
3 Tablespoons cocoa

Bring these 4 ingredients to a boil in a saucepan. Remove from the heat and stir in:

1/2 cup Peanut Butter
1/2 tsp. vanilla extract
3 cups oats
(you can also add coconut- but my husbands not a fan :)

Drop by rounded teaspoon on to wax paper, and they will harden as they cool!

Thursday, March 11, 2010

Cheesy Hashbrown Casserole



1 (2 lb. pkg.) frozen hash browns
1 lb. bacon (or sausage if you prefer)
1 sm. Onion, diced
5 eggs
½ cup milk
½ tsp. onion powder
1/8 tsp. garlic powder
Salt & pepper
12 oz. shredded cheddar cheese

Preheat oven to 350. Grease 2 qt. baking dish. Place hash browns in baking dish.

Heat skillet over medium heat, cut bacon into small pieces and crisp. Drain and blot. Drain majority of grease from pan and add onion to pan & sauté. Add onions to bacon mixture. Meanwhile, whisk together eggs, milk, onion powder, garlic powder, salt & pepper and pour over potatoes.

Layer ½ cheese, all the bacon mixture, and then the remaining cheese. Cover with foil.

Bake for 30-45 minutes. Remove cover; bake until knife inserted in center comes out clean. Let stand for 5 minutes before serving.

(I only baked mine for 45 minutes and it was completely done, so I never baked it without the foil on top. Ovens probably vary.)

-Megan

Friday, March 5, 2010

Cafe Rio Sweet Pork


This is seriously the best pulled pork I have ever had.

6 lbs of pork
16 oz. can of salsa
1 can of coke (I used Dr. Pepper and it was amazing)
2 cups of brown sugar


Put the pork in the crockpot and fill halfway with water. Cook on high for 5 hours. Then dump out the water and shred the pork. Add the salsa, coke, and brown sugar and stir it around a bit to it all seems evenly dispersed. Cook for three more hours on high.

Then you can throw it into some burritos or even eat it plain.

I know it takes a long time but it's so easy to do! (and definately worth the wait)

I cut this recipe in half and it fed 5 people.

-Megan

Monday, February 15, 2010

Party Punch

I got this recipe from allrecipes.com and loved it! It's tangy and slushy...perfect for parties.


1 1/2 small packages fruit flavored gelatin mix
1-2 cups white sugar
6 1/2 cups boiling water
1 (46 fl. oz.) can pineapple juice
8 oz. bottle lemon juice concentrate
1 (2 liter) bottle ginger ale, chilled

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid. To serve, place gelatin mixture in punchbowl, and chop into pieces. Pour in ginger ale. Serves 20.

Strawberry Fruit Dip

This dip is always a hit at parties and potlucks...

1 carton (8 oz) spreadable strawberry cream cheese
1 carton (8 oz) frozen whipped topping, thawed
1 jar (7 oz) marshmallow creme

In mixing bowl, beat cream cheese until fluffy. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Yield: 4 cups

Wednesday, December 23, 2009

Pave Normandy

My friend Kim gave me this recipe and I LOVE it! Not only is it delicious, it's easy. Can't beat that!


Puffed Pastry Sheet
Sliced ham
Sliced Swiss Cheese
Sour Cream

Thaw the puffed pastry sheet a little bit. Just enough that you can break it into the three sections that are already cut. Take one of the sections and spread sour cream on it. Layer ham and cheese on top of the sour cream. Place another section of the pastry on top. Repeat sour cream, ham, and cheese once more. Place the final section of puffed pastry on top. Spread sour cream. Bake according to package directions or until the pastry is puffy and golden.

-Jensa

Monday, December 7, 2009

Strada (Breakfast Casserole)

This is a dish we used to have every Christmas morning growing up. You prepare it the night before and put it in the oven the next morning. By the time all the presents are unwrapped, it's ready!



Fondue:
8 cubed bread slices (or 1 box croutons)
2 cups cheddar cheese, shredded
2 lbs. browned sausage, cut in quarters
4 eggs
2 1/2 cups milk
3/4 tsp. dry mustard

Topping:
1/2 cup milk
1 can cream of chicken soup
1/2 cup cheddar cheese, shredded

Toss together bread cubes, cheese, and sausage. Place in a greased 9x13 baking dish. Mix together eggs, milk, and mustard. Pour over the first mixture. Let stand in refrigerator overnight. Before cooking, mix milk and soup and pour over the fondue. Sprinkle with cheese. Bake at 300 degrees for 1 1/2 hours.

- Jensa

Loraine's Spaghetti

This is a family favorite and we all beg grandma to send us home with the leftovers. I think what makes this special is the green pepper. A very sneaky way to get some veggies in.


1 lb. lean hamburger
1/2 medium onion, chopped
2 cans (16 oz. each) tomato sauce
1/2 cup V-8 vegetable drink
2 peeled baby carrots
1/2 green pepper
1 tsp. beef bouillon granules
1/8 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 can tomato paste
1 TB water

In a large stock pot, brown the ground beef with chopped onion. Get rid of lumps by crumbling with clean hands or use a pastry cutter. In a blender, puree 8 oz. of the tomato sauce, carrots, and green pepper. Pour this mixture into the pot with the ground beef. Add remaining ingredients. Bring to a quick boil; lower heat and simmer a minimum of 1 hour. The longer the better. Serve over angel hair spaghetti.

- Jensa

Monday, November 9, 2009

Pumpkin Crunch

Just tried this tonight - pretty good! It tastes just like pumpkin pie, but with a twist...


1 can pumpkin
1 can sweetened condensed milk
3 eggs
1 tsp cinnamon
½ tsp sugar
1 box spice cake mix
½ cup chopped nuts*
1 cup melted butter
whipped cream (for topping)

In a large bowl mix the pumpkin, milk, eggs, sugar, and cinnamon. Pour into a greased 9x9 cake pan. Sprinkle cake mix over the top of the pumpkin mixture and sprinkle with chopped nuts. Pour the melted butter over all. Bake at 350º for 40 minutes or until toothpick comes out clean. Cool and top with whipped cream. Serves 9.

*Anything crunchy will do. I used a granola/almond mixture, but pecans, coconut, or walnuts will work also.

- Jensa

Tuesday, October 27, 2009

Fruit Pizza

I got this recipe from my friend Dawn who is a fellow fruit lover. It's quick and easy...and a teeny bit healthy. I half this recipe if it's just for my family.



Crust:
2 rolls sugar cookie dough

Sauce:
16 oz. strawberry cream cheese
1 cup granulated sugar
1 tsp. vanilla

Toppings:
Strawberries
Almonds
Grapes
Blueberries
Kiwi
Bananas
anything else you like!

Spread cookie dough evenly onto a baking sheet or pizza pan. Bake according to package directions and cool. In a bowl mix cream cheese, sugar, and vanilla until blended. Spread over cooled crust. Sprinkle liberally with fruit. Store in refrigerator until ready to serve. Serves 12.

- Jensa

Saturday, October 24, 2009

Zephyr Pancakes

Here's another of my favorite recipes from My Kitchen Cafe. These are THE BEST pancakes on the planet. Hands down. Just look at the ingredients and you'll know why. :-)


2 cups all-purpose flour
2½ tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large egg yolks
1¼ cups heavy cream
1¼ cups buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined (may be lumpy).

Scoop the batter onto a lightly greased griddle with a ¼ cup. Keep heat slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side.

- Jensa

Macaroni Soup

I just tried out this yummy recipe and it's perfect for a cold day. Plus it's easy...even better!




1 cup macaroni
1 lb hamburger
1 can french onion soup
1 can diced tomatoes
1 can beef broth
garlic, Italian seasonings (optional)

Cook macaroni as per package directions. Brown hamburger. Toss together in a pot. Add onion soup, tomatoes, and beef broth. Warm and eat! Serves 6.

And I served mine with these yummy (and also easy) bread sticks.

- Jensa

Sunday, September 27, 2009

Chocolate Chocolate Chip Zucchini Cupcakes

My friend gave me this recipe and it is extremely moist and delish! Not to mention (a little) healthy.



1½ cups sugar
2 eggs
¾ cup oil
2 cups grated zucchini (packed)
4 TB cocoa (heaping)
1 tsp. baking soda
½ tsp. salt
½ cup buttermilk
2½ cups flour
chocolate chips

Mix sugar, eggs, oil, zucchini, and cocoa. Add soda and salt. Then add flour alternating with buttermilk. Pour into lined muffin tins (about half full) then sprinkle desired amount of chocolate chips on top of each cupcake. Bake at 325º for 12 minutes or until inserted toothpick comes out clean.

-Jensa

Wednesday, September 16, 2009

Carrie's Cheesecake

Ryan's cousin is a pastry chef and fed us this delectable dessert last weekend. I consider myself a cheesecake connoisseur, and this is the BEST New York cheesecake I've ever put in my mouth.


Crust:
5 tablespoons butter, melted
⅓ cup sugar
1½ cups crushed graham crackers

Filling:
2¼ packages cream cheese, room temperature
1¼ cup sugar
2¾ teaspoons lemon juice
2¾ teaspoons vanilla extract
4 eggs


Mix crust ingredients and press into springform pan. Add filling ingredients to the mixing bowl in order, scraping down the bowl after each addition, making sure it is smooth. If you mix for too long after the eggs it will become aerated. You don't want that. Pour the filling on top of the crust. Bake in a preheated 300 deg oven for 1½ to 2¼ Hours! Patience is a virtue here. I like to put them on a sheet pan and rotate them in the oven once or twice through. I pull mine out when a thermostat reads 150-155 deg F.

- Jensa

Sunday, September 6, 2009

Kettle Corn

So easy- so good!

1/4 cup vegetable oil
1/2 cup white sugar
1/2 cup popcorn kernels

1. Heat oil in a pot. I put in 3 kernels and when they pop you know the oil is hot and ready.
2. Pour in the sugar and give it a little stir. Then dump in the popcorn and cover with a lid.
3. Alternate shaking every 3 seconds and letting it sit on the stove 3 seconds.
4. When popping has stopped, lift the lid, shake a little salt on and then recover and shake again.
5. Pour in a bowl and enjoy!

It's like being at the county fair but without all the mullets.

Tuesday, July 21, 2009

Indoor S'Mores



3/4 C light corn syrup
3 tbsp butter
1 pkg milk chocolate morsels
1 tsp vanilla
1 pkg Golden Grahams Cereal
3 C miniature marshmallows

Grease 9x13 inch pan. Heat syrup, butter and morsels in microwave safe dish until melted (about 2 mins). Remove from microwave and stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows one cup at a time. Press into greased pan. Let stand 1 hour. Store at room temp.

Friday, July 17, 2009

To Die For Blueberry Muffins

Just picked some fresh blueberries and made these from allrecipes.com. Your search for the perfect blueberry muffin recipe is over!


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

- Jensa

Monday, June 29, 2009

Ice Cream in a Bag

We made this last time we went camping. It's fun with a little reward at the end!



1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
newspaper
duct tape

Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Wrap the bag in newspaper then duct tape. Shake and toss until the mixture is ice cream, which takes about 5 minutes. Open duct tape/newspaper, wipe off the top of the small bag, then open it carefully. Enjoy! (Sidenote: 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.)

- Jensa

Wednesday, May 27, 2009

Girl Scout Cookie Recipes!!!

Oh man- I just found this website... and I'm trying to decide which one to try making first... I'll let you know how it turns out!

Click Here