tag:blogger.com,1999:blog-36747030048566218922024-03-05T01:25:41.659-08:00Not So Secret Family RecipesOur family's place for sharing old and new recipes that we love! A few have been in our family for years, others are being added as we go!Our Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-3674703004856621892.post-56228108575963907702021-02-21T21:03:00.000-08:002021-02-21T21:03:56.544-08:00Nathan's Famous Breakfast Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YmlqStLokxEnZYL1IdE60PwO2KHN3dE0d3pca5NDclP1yUgXV-jdZwqrenUsh8QdUehVK7S3pMLttyL_E9xov852uZkgGeNmWUYtX3V6RegspEEo-UrdwFNPMR6hpAbvbZJFSKBkbO3R/s2048/unnamed+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YmlqStLokxEnZYL1IdE60PwO2KHN3dE0d3pca5NDclP1yUgXV-jdZwqrenUsh8QdUehVK7S3pMLttyL_E9xov852uZkgGeNmWUYtX3V6RegspEEo-UrdwFNPMR6hpAbvbZJFSKBkbO3R/w246-h328/unnamed+%25281%2529.jpg" width="246" /></a></div><br /><p><br /></p><p>Hash Browns</p><p>Bacon</p><p>Fried Egg (or scrambled)</p><p>Cheese</p><p>Chick Fil A Sauce</p><p>English Muffin</p><p><br /></p><p>Enjoy!!</p>Elise and Lanehttp://www.blogger.com/profile/12780340769982994927noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-34512702220130369392015-05-20T20:42:00.002-07:002015-05-20T20:42:27.014-07:00Swedish Meatball sauce<br />
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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhepBcHNjjw5pk0os2xNiMRcWEQJX0c81erVbSoVg-2M3U6GMkCJOyZ5nRB-GgZvIOrZ9wVnoVgCYderuGW6t-wxQIOS_BOmxNFKvPl7QoS78rPolTv1ZsvbZdrPyIFuCn15fGwTQ6hRkF/s1600/2c52a54a2f8189c1268a6f925b8f0f11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhepBcHNjjw5pk0os2xNiMRcWEQJX0c81erVbSoVg-2M3U6GMkCJOyZ5nRB-GgZvIOrZ9wVnoVgCYderuGW6t-wxQIOS_BOmxNFKvPl7QoS78rPolTv1ZsvbZdrPyIFuCn15fGwTQ6hRkF/s1600/2c52a54a2f8189c1268a6f925b8f0f11.jpg" /></a></div>
<ul style="box-sizing: border-box; font-family: TensoLight, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 18px; line-height: 22px; list-style: none; margin-bottom: 1.11111111em; margin-top: 0px; padding: 0px;">
<li style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; color: #353a3b; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><h4 style="box-sizing: border-box; color: inherit; font-family: TensoMedium, TensoLight, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 1.11111111em; font-weight: 500; letter-spacing: 0px; line-height: 1.2em; margin-bottom: 11px; margin-left: -67.4375px; margin-top: 11px;">
Cream Sauce</h4>
</li>
<li data-ingredient="half-and-half" itemprop="ingredients" style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><span style="box-sizing: border-box; display: inline-block; font-family: TensoMedium, Georgia, 'Times New Roman', Times, serif; height: 50px; letter-spacing: 0px; margin-left: -88.5px; position: absolute; text-align: right; width: 73.75px;"><span style="box-sizing: border-box; font-size: 12px; letter-spacing: 1px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="bottom: -0.25em; box-sizing: border-box; font-size: 12px; letter-spacing: 0px; line-height: 0; position: relative; vertical-align: baseline;">2</span></span>cup <a href="http://www.food.com/about/half-and-half-445" style="box-sizing: border-box; cursor: pointer; letter-spacing: 0px; text-decoration: none;">half-and-half</a></li>
<li data-ingredient="low+sodium+beef+broth" itemprop="ingredients" style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><span style="box-sizing: border-box; display: inline-block; font-family: TensoMedium, Georgia, 'Times New Roman', Times, serif; height: 50px; letter-spacing: 0px; margin-left: -88.5px; position: absolute; text-align: right; width: 73.75px;">1 </span>cup <a href="http://www.food.com/about/broth-154" style="box-sizing: border-box; cursor: pointer; letter-spacing: 0px; text-decoration: none;">low sodium beef broth</a></li>
<li data-ingredient="soy+sauce" itemprop="ingredients" style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><span style="box-sizing: border-box; display: inline-block; font-family: TensoMedium, Georgia, 'Times New Roman', Times, serif; height: 50px; letter-spacing: 0px; margin-left: -88.5px; position: absolute; text-align: right; width: 73.75px;"><span style="box-sizing: border-box; font-size: 12px; letter-spacing: 1px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="bottom: -0.25em; box-sizing: border-box; font-size: 12px; letter-spacing: 0px; line-height: 0; position: relative; vertical-align: baseline;">4</span></span>teaspoon <a href="http://www.food.com/about/soy-sauce-473" style="box-sizing: border-box; cursor: pointer; letter-spacing: 0px; text-decoration: none;">soy sauce</a></li>
<li data-ingredient="white+flour" itemprop="ingredients" style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><span style="box-sizing: border-box; display: inline-block; font-family: TensoMedium, Georgia, 'Times New Roman', Times, serif; height: 50px; letter-spacing: 0px; margin-left: -88.5px; position: absolute; text-align: right; width: 73.75px;">1 </span>tablespoon <a href="http://www.food.com/about/flour-64" style="box-sizing: border-box; cursor: pointer; letter-spacing: 0px; text-decoration: none;">white flour</a></li>
<li data-ingredient="butter" itemprop="ingredients" style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><span style="box-sizing: border-box; display: inline-block; font-family: TensoMedium, Georgia, 'Times New Roman', Times, serif; height: 50px; letter-spacing: 0px; margin-left: -88.5px; position: absolute; text-align: right; width: 73.75px;">1 </span>tablespoon <a href="http://www.food.com/about/butter-141" style="box-sizing: border-box; cursor: pointer; letter-spacing: 0px; text-decoration: none;">butter</a></li>
<li style="box-sizing: border-box; color: #353a3b; font-size: 1em; letter-spacing: 0px; margin-bottom: 1.11111111em;">Melt butter in pan and slowly add flour, whisk untill there are no more clumps.</li>
<li style="box-sizing: border-box; color: #353a3b; font-size: 1em; letter-spacing: 0px; margin-bottom: 1.11111111em;">Next whisk in beef stock, soy sauce and half and half.</li>
<li style="box-sizing: border-box; color: #353a3b; font-size: 1em; letter-spacing: 0px; margin-bottom: 1.11111111em;">Season with salt and pepper as needed.</li>
<li style="box-sizing: border-box; color: #353a3b; font-size: 1em; letter-spacing: 0px; margin-bottom: 1.11111111em;">Serve with noodles and lingonberry jam.</li>
<li data-ingredient="salt" itemprop="ingredients" style="border-bottom-color: rgb(229, 226, 219); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; color: #353a3b; font-size: 1em; letter-spacing: 0px; padding: 0.77777778em 0px 0.77777778em 73.75px; position: relative;"><span style="box-sizing: border-box; display: inline-block; font-family: TensoMedium, Georgia, 'Times New Roman', Times, serif; height: 50px; letter-spacing: 0px; margin-left: -88.5px; position: absolute; text-align: right; width: 73.75px;"></span><br /></li>
</ul>
Elise and Lanehttp://www.blogger.com/profile/12780340769982994927noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-47072395371424542082015-02-17T11:58:00.002-08:002015-02-17T12:07:39.074-08:00Banana Bread<div style="text-align: center;">
My kids (and husbands) favorite!</div>
<br />
1 1/2 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon ground cinnamon<br />
1 egg<br />
3-4 medium sized very ripe bananas<br />
3/4 sugar<br />
1/4 vegetable oil<br />
<br />
In a mixer, combine the egg, bananas, sugar and cooking oil. <br />
<br />
Add flour, baking powder, baking soda and cinnamon to bowl and continue to mix.<br />
<br />
Pour mixture into greased pan or muffin tins (with liners).<br />
<br />
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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIFz42xubgyxSUrU1prijARbeTDB1nIfAtCAiHuYnjcng78fhIVdK1fHQJ0rO7S9JgA0cXW_A4vMDLNECkPg4qKX_rtNuP4HDSLxj1YxIAyYQ-zFcQPZZVweAY0Kae8eJM3JuDgq57Yam/s1600/Banana-Bread-500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIFz42xubgyxSUrU1prijARbeTDB1nIfAtCAiHuYnjcng78fhIVdK1fHQJ0rO7S9JgA0cXW_A4vMDLNECkPg4qKX_rtNuP4HDSLxj1YxIAyYQ-zFcQPZZVweAY0Kae8eJM3JuDgq57Yam/s1600/Banana-Bread-500.jpg" height="214" width="320" /></a></div>
<br />Elise and Lanehttp://www.blogger.com/profile/12780340769982994927noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-34259989577098360692014-04-28T18:58:00.001-07:002014-04-28T18:58:58.839-07:00Teriyaki Meatballs<div style="text-align: center;">
I adjusted this recipe from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a> and my family loved it! Sweet and tangy in perfect proportions. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZbTMaKxUhMmBbNXZfHw-OJoiUg9uttEyYaEvQ55n8-N9A29wiCyUin-utva2BqkyNtgFjsPLx3rOIlHYx7d5hyDu4TYRpazp25FF3JOnIVrAo1IE9HFaChmZtjsNgnIRXOH436Z5mTk/s1600/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZbTMaKxUhMmBbNXZfHw-OJoiUg9uttEyYaEvQ55n8-N9A29wiCyUin-utva2BqkyNtgFjsPLx3rOIlHYx7d5hyDu4TYRpazp25FF3JOnIVrAo1IE9HFaChmZtjsNgnIRXOH436Z5mTk/s1600/meatballs.jpg" height="278" width="400" /></a></div>
Meatballs: <br />
1 lb ground beef<br />
2 eggs<br />
2/3 cup bread crumbs<br />
1 tsp salt<br />
1/4 tsp pepper<br />
1 1/2 tsp Worcestershire sauce<br />
1/4 garlic powder<br />
3 TB milk<br />
<br />
Sauce:<br />
3/4 cup soy sauce<br />
2 1/2 cups water<br />
1 1/2 tsp ginger<br />
3/4 tsp garlic powder<br />
3/4 cup brown sugar (packed)<br />
3 TB honey<br />
4 TB cornstarch<br />
1/2 cup cold water<br />
<br />
<br />
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.<br />
<br />
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.<br />
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-Jensa Andersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-40569230230149254202013-02-26T20:54:00.002-08:002013-02-26T20:54:27.999-08:00Mexican Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBWqiucSfaZZTJxCEjTNrYysWjwGIH6_gIcXx1DvIS1YqwkUNcrYsWCPyUQu4u1M8J-XyBLPs-Y3ht0Gqo-77y0vElKktTFKVvJoyFIq7w8BbZMfg0cTXNSxS8XWfvgDiVB8r9OFX7I8/s1600/Mexican-Lasagna-Recipezaar_16-218985.card.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBWqiucSfaZZTJxCEjTNrYysWjwGIH6_gIcXx1DvIS1YqwkUNcrYsWCPyUQu4u1M8J-XyBLPs-Y3ht0Gqo-77y0vElKktTFKVvJoyFIq7w8BbZMfg0cTXNSxS8XWfvgDiVB8r9OFX7I8/s1600/Mexican-Lasagna-Recipezaar_16-218985.card.jpg" /></a></div>
1 can enchilada sauce<br />
6 corn or flour tortillas<br />
1 cup prepared Spanish rice<br />
2 cups shredded monterey jack cheese<br />
1 small can green chili's<br />
1/2 cup sauteed onions<br />
2 cups cooked shredded pork<br />
1/2 TB diced jalapeno (optional)<br />
<br />
Preheat oven to 350 degrees. In 9x13 pan, spread 1/2 cup enchilada sauce over bottom. Layer lasagna as follows:<br />
<br />
Layer 1: 2 tortillas, Spanish rice, 1 cup cheese <br />
Layer 2: 2 tortillas, green chili's, onions, pork<br />
Layer 3: 2 tortillas, remaining enchilada sauce, remaining cheese, jalapenos<br />
<br />
Bake uncovered for 45 minutes. Serve with a dollop of sour cream. Serves 10.<br />
<br />
-Jensa<br />
<br />Andersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-80863949706695793682012-09-29T21:25:00.000-07:002012-09-29T21:25:00.268-07:00Creamy Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwc1kM-x_i811ermq_sjklkJWy9FEHgVyn16IPCShycSivbVGsNFl7SRwcf5An08FrU4RvoScufPq79fonmKabL377fTobWR36h0qGhAN3-YmOewMOdokI_KRzn8fgQGzoWylmF_rHmkS/s1600/potatosoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwc1kM-x_i811ermq_sjklkJWy9FEHgVyn16IPCShycSivbVGsNFl7SRwcf5An08FrU4RvoScufPq79fonmKabL377fTobWR36h0qGhAN3-YmOewMOdokI_KRzn8fgQGzoWylmF_rHmkS/s1600/potatosoup.jpg" /></a></div>
5-6 medium Russet potatoes, peeled and diced into 1/2" cubes<br />
1 large yellow onion, finely chopped<br />
2-3 stalks of celery, finely chopped<br />
1 bay leaf<br />
2 cans of chicken broth<br />
<br />
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.<br />
<br />
In a seperate pan:<br />
<br />
3/4 cup butter- 1 1/2 sticks<br />
1 cup all purpose flour<br />
1 quart half and half (okay to use whole or 2% milk)<br />
1/2 tsp. salt<br />
1 tbsp. red wine vinegar<br />
1 good pinch of pepper<br />
<br />
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.<br />
<br />
Serve with bacon bits and shredded cheddar cheese or any other desired toppings.<br />
<br />
-Megan<br />
<br />Our Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-59666853810725870782012-09-28T21:12:00.000-07:002012-09-28T21:12:00.565-07:00French Toast Casserole (w/ cream cheese)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpAV0Y1SXbtzlLpqucfTWD8vxVrUsyjkixwdaSpO73KaRfYt1T4JIJnQyIpGCe2Hr1kiWCzINykDpHDb4vvWYBgXnvIEWhntQrXgNsEHuDstchtsw5ujoEJNSYZdpVJPZIT5q4rwYrUis/s1600/French+Toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpAV0Y1SXbtzlLpqucfTWD8vxVrUsyjkixwdaSpO73KaRfYt1T4JIJnQyIpGCe2Hr1kiWCzINykDpHDb4vvWYBgXnvIEWhntQrXgNsEHuDstchtsw5ujoEJNSYZdpVJPZIT5q4rwYrUis/s320/French+Toast.JPG" width="320" /></a></div>
<br />
<br />
1 lb. butter<br />
1 8 oz. cream cheese<br />
1 cup maple syrup<br />
8 croissants<br />
<br />
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)<br />
<br />
Beat together:<br />
12 eggs<br />
3 cups half and half<br />
1 tsp. vanilla<br />
<br />
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.<br />
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-MeganOur Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-91686257135825865192012-09-27T00:30:00.000-07:002012-09-27T00:30:02.698-07:00Crockpot Italian Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQy9TjAR0-VS9VBsN8SqgVpFogmlzVd1BpFJHgxUbz5fkOMRxtXCKyQrlthoBAedNg3tBPXABbbXA2la7wbIG8tOuNLYOBe228hfGV5yGuI1mVlFfDscbnjdxiZg_kX5XJsB41edY0Xby/s1600/crockpot-italian-chicken-pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQy9TjAR0-VS9VBsN8SqgVpFogmlzVd1BpFJHgxUbz5fkOMRxtXCKyQrlthoBAedNg3tBPXABbbXA2la7wbIG8tOuNLYOBe228hfGV5yGuI1mVlFfDscbnjdxiZg_kX5XJsB41edY0Xby/s320/crockpot-italian-chicken-pasta.JPG" width="320" /></a></div>
4 chicken breasts<br />
1 packet of italian dressing mix<br />
1/4 cup water<br />
8 oz. cream cheese (room temp)<br />
1 can cream of chicken soup<br />
<br />
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.<br />
<br />
Makes 4 servings<br />
<br />
-MeganOur Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-35629692103698390912012-09-26T20:49:00.002-07:002012-09-26T20:50:03.237-07:00Pork Chops w/ Red Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIbZn5QhqBB5UD0VuUiQA7qzikpuOsUQsY1mts6q2-3f1i6DDy3gRroV8ymwcvoK_TE4YD2ok5fxoHgLtjoMqtD6hg8fOFCBJDWAz3yPP0u9CqnKw4skAgT3jrJDrHhu5t5OOxKt8eGi2/s1600/redporkchop" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIbZn5QhqBB5UD0VuUiQA7qzikpuOsUQsY1mts6q2-3f1i6DDy3gRroV8ymwcvoK_TE4YD2ok5fxoHgLtjoMqtD6hg8fOFCBJDWAz3yPP0u9CqnKw4skAgT3jrJDrHhu5t5OOxKt8eGi2/s200/redporkchop" width="200" /></a></div>
This is great grandma Horslev's pork chop recipe. I tried it for the first time- it was fairly simple and so delicious! <br />
<br />
6-7 center cut boneless pork chops (mine were really thick so i sliced them in half)
<br />
1 cup bread crumbs (italian seasoned adds a little more flavor)
<br />
1 15 oz. can of tomato sauce<br />
1/2 tsp. sage
<br />
garlic powder to taste (a few pinches)
<br />
salt and pepper to taste (a few shakes)
<br />
<br />
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.
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-Megan
Our Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-59761898049523219572012-09-25T16:03:00.003-07:002012-09-25T16:03:42.805-07:00Chocolate Lovers Delight<div style="text-align: center;">
Every time we go camping, this dessert is on our must-have list. So delicious and moist!<br />
</div>
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1 1/2 cup water<br />
1 bag mini marshmallows (10 oz.)<br />
1/4 cup cocoa powder<br />
1 chocolate cake mix, prepared as directed (with oil and eggs)<br />
1 cup light brown sugar<br />
6 oz. semi-sweet chocolate chips<br />
<br />
<br />
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.<br />
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- Jensa
Andersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-73178731958252596232012-08-13T12:49:00.002-07:002012-08-13T12:49:29.661-07:00Sweet and Sour Chicken<div style="text-align: center;">
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!</div>
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<br />
2 cups brown sugar<br />
1 cup water<br />
1/2 cup white vinegar<br />
1/2 cup ketchup<br />
3 TB soy sauce<br />
3 heaping TB cornstarch<br />
4 chicken breasts, cut into small chunks<br />
1 green pepper, chopped<br />1 small can pineapple tidbits, drained<br />
<br />
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.<br />
<br />
-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-15567310231515014222012-08-03T14:16:00.000-07:002012-08-03T14:16:41.777-07:00Chicken Salad Sandwiches<div style="text-align: center;">
I made this recipe for my book club last month and it was a hit! It makes for a yummy lunch or dinner.</div>
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<br />
12-16 plain croissants<br />
6 cups cubed cooked chicken<br />
3 cups grapes, sliced in half<br />
8-10 green onions, diced<br />
4 stalks celery, diced<br />
16 fresh basil leaves, minced<br />
1-2 cups mayonnaise<br />
1 cup chopped almonds<br />
4 tsp. fresh lemon juice<br />
salt and pepper to taste<br />
lettuce leaves to dress sandwiches<br />
Havarti cheese to dress sandwiches <br />
<br />
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.<br />
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-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-64674620790769440322012-08-02T08:03:00.000-07:002012-08-02T08:03:20.841-07:00Chicken Tortellini Bake<div style="text-align: center;">
I found this recipe at <a href="http://www.letsdishrecipes.com/">Let's Dish</a> and altered it a bit - easy and delish.</div>
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<br />
16 oz. frozen cheese tortellini <br />
1 tablespoon olive oil <br />
2 boneless, skinless chicken breasts, cubed<br />
3 green onions, chopped<br />
2 tablespoons flour<br />
8 ounces chicken broth<br />
2 cups shredded parmesan cheese<br />
<b>Directions</b><br />
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.<br />
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- JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-86661653084067020042012-02-23T16:20:00.003-08:002012-02-23T16:32:17.957-08:00Pork Medallions<div style="text-align: center;">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. :-)<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDm1Q3Y_rrKtWYeHqy6dFiTXXL8vNOmcmQQVcUEG_BNYqViKddEjDpol1Dt6TH4j-PhxK1zcvebZ-dziCS_309nf-N1kQX3zCXywvh0j3kQdgQz-EG1PsPz7sajK5Mvu1MgwuLj9Wj3s/s1600/porkmedallions2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDm1Q3Y_rrKtWYeHqy6dFiTXXL8vNOmcmQQVcUEG_BNYqViKddEjDpol1Dt6TH4j-PhxK1zcvebZ-dziCS_309nf-N1kQX3zCXywvh0j3kQdgQz-EG1PsPz7sajK5Mvu1MgwuLj9Wj3s/s400/porkmedallions2.jpg" alt="" id="BLOGGER_PHOTO_ID_5712492982436076098" border="0" /></a><br /><br /><br />1 whole pork tenderloin<br />1/2 tsp. salt<br />1/4 tsp. pepper<br />2/3 cup balsamic vinegar<br />4 TB honey<br />3 TB sugar<br />2 TB olive oil<br />2 TB dijon mustard<br />2 TB garlic, chopped<br /><br />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.<br /><br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-14881306495822552252012-02-19T16:55:00.000-08:002012-02-20T19:31:25.814-08:00Fish TacosThis is one of my husband's favorites - zesty!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SJWc-kezn82obXD-dy3Nmjllxer4V7e67kduhxB8TOpiT0SgsEcYFxJM8ZEfDFQ9U89hi3NvJCLcLsPNtintcoiYxsiyZtyf1xjpOLZ1v3_SGp_3OTkkdZiHuN6MNiAGOrjvYHYUhTY/s1600/fish+taco.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SJWc-kezn82obXD-dy3Nmjllxer4V7e67kduhxB8TOpiT0SgsEcYFxJM8ZEfDFQ9U89hi3NvJCLcLsPNtintcoiYxsiyZtyf1xjpOLZ1v3_SGp_3OTkkdZiHuN6MNiAGOrjvYHYUhTY/s400/fish+taco.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5711425936599810386" /></a><br /><br />Marinade:<br />4 Tilapia filets<br />1/4 cup olive oil<br />1/4 cup lime juice<br />4 TB taco seasoning<br /><br />Cream topping:<br />1/2 cup sour cream<br />1/2 cup mayonnaise<br />2 TB lime juice<br />1/4 tsp salt<br /><br />Relish:<br />1 1/2 cup diced red onion<br />1/2 tsp salt<br />1/2 cup rice vinegar<br />2 TB lime juice<br /><br />Extras:<br />Tortillas<br />tomato<br />diced jalapeno (optional)<br />cabbage, shredded<br />guacamole<br /><br />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. <br /><br />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.<br /><br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-72774034408172586582011-12-02T00:45:00.000-08:002011-12-02T01:14:49.753-08:00Roasted Red Potatoes<div style="text-align: center;">I haven't had much experience cooking with red potatoes, but this recipe couldn't have been easier. Or more delicious!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRz1QDQcu0pgkck_WvVQGzJdnIbJoip0J6GCu5gzkbEVWNAC0UCnZsn1wXfHpg6Arc8hDzMnqDa1EtcxwIFCcG2jPcu3d43O9F8e6cY1z42VY5LEdW-JluUQT-UEsjOWQcW4GZURt9PY/s1600/roasted-red-potatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRz1QDQcu0pgkck_WvVQGzJdnIbJoip0J6GCu5gzkbEVWNAC0UCnZsn1wXfHpg6Arc8hDzMnqDa1EtcxwIFCcG2jPcu3d43O9F8e6cY1z42VY5LEdW-JluUQT-UEsjOWQcW4GZURt9PY/s400/roasted-red-potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5681454923838607890" border="0" /></a><br />2 lbs red potatoes, diced<br />1/4 cup butter, melted<br />2 TB lemon juice<br />2 tsp. garlic, minced<br />1 tsp. salt<br />1 TB parsley<br />1/2 cup parmesan cheese<br /><br />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.<br /><br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com2tag:blogger.com,1999:blog-3674703004856621892.post-13714106025814770372011-11-14T20:43:00.001-08:002011-11-14T20:59:17.159-08:00Turkey Bacon Wraps<div style="text-align: center;">These are so delicious and easy - thanks for the recipe Nicolle!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-38BDtOUfgwoB-E0MFilF1BSR7_u37e-WIlKlWkFq0hvvHZQby_hdWZTwTQDxoQSNlJzuhqbSRwNweJf9d3510emQ88XmIFkHYnT8oxwUevCJuR0-gdRxlgfMo97XgfDaxcFwMQ1Gh-M/s1600/wrap.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 232px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-38BDtOUfgwoB-E0MFilF1BSR7_u37e-WIlKlWkFq0hvvHZQby_hdWZTwTQDxoQSNlJzuhqbSRwNweJf9d3510emQ88XmIFkHYnT8oxwUevCJuR0-gdRxlgfMo97XgfDaxcFwMQ1Gh-M/s400/wrap.JPG" alt="" id="BLOGGER_PHOTO_ID_5675080406173192050" border="0" /></a></div><div style="text-align: center;"><br />1 lb. diced deli turkey<br />2 cups shredded Mexican blend cheese<br />1 cup cooked, diced bacon<br />shredded lettuce<br />1/2 bottle Caesar dressing<br />flour tortillas<br /><br />Toss first 5 ingredients in a bowl and mix, then put in tortillas!! Serves 6.<br /><br /><div style="text-align: left;">-Jensa<br /></div></div>Andersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com1tag:blogger.com,1999:blog-3674703004856621892.post-86290893931978830112011-10-18T21:11:00.000-07:002011-10-18T21:14:46.128-07:00Pumpkin Bars<div style="text-align: center;">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.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlgn7z3HIZ6dMFwYBAquhXYKY0a2SD7TF13HXk9TS7d10rKF9q0b3a65d07a_xv9Z6_MYBlO920GBE2kydBmruIB7NnBj1SQzC02_IgBLPPI2QwipkaBhytmGX70l4kidBHT8mm06qDk/s1600/pumpkinbars.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlgn7z3HIZ6dMFwYBAquhXYKY0a2SD7TF13HXk9TS7d10rKF9q0b3a65d07a_xv9Z6_MYBlO920GBE2kydBmruIB7NnBj1SQzC02_IgBLPPI2QwipkaBhytmGX70l4kidBHT8mm06qDk/s400/pumpkinbars.jpg" alt="" id="BLOGGER_PHOTO_ID_5665051138523855378" border="0" /></a><br /><br />2 cups flour<br />1 1/2 cups brown sugar<br />2 tsp. baking powder<br />1 tsp. baking soda<br />1 tsp. cinnamon<br />1/2 tsp. nutmeg<br />1/2 tsp. cloves<br />1/4 tsp. salt<br /><br />Mix Dry ingredients in bowl. Then add:<br />1/2 cup oil<br />1/2 cup apple juice<br />2 cups canned pumpkin<br />2 eggs<br /><br />Beat with hand mixer until smooth. Bake in a greased and floured jelly-roll pan on 350* for 25-30min.<br /><br />Frost with cream cheese frosting:<br />8 oz. cream cheese<br />1 stick of butter<br />dash of salt<br />1 Tbls. vanilla<br />powdered sugar and milk as needed for consistency<br /><br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com0tag:blogger.com,1999:blog-3674703004856621892.post-8593506066517249892011-09-19T10:26:00.000-07:002011-09-19T10:30:57.971-07:00(Cafe Zupas) Wisconsin Cauliflower Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75du19yBlxyN9i7c-izseyaXyBHdvLmKiNdXgaeFGNVLD7VAeuLunHBVIt2LWUi4JYEJNIqSAZrlU_W_zkuVvTZLWSLJbox7wE384766p3DXUY4h_cKC-DpDwrsLW38Bd-0iXrx4chASw/s1600/508632_1M.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="120" width="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75du19yBlxyN9i7c-izseyaXyBHdvLmKiNdXgaeFGNVLD7VAeuLunHBVIt2LWUi4JYEJNIqSAZrlU_W_zkuVvTZLWSLJbox7wE384766p3DXUY4h_cKC-DpDwrsLW38Bd-0iXrx4chASw/s200/508632_1M.jpg" /></a></div><br />
<br />
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. <br />
Servings: 9 cups<br />
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2 tablespoons margarine or butter (1/4 stick)<br />
1 medium onion, chopped<br />
1/4 cup all-purpose flour<br />
1/2 teaspoon salt<br />
2 cups milk<br />
1 can (13 3/4 to 14 1/2 ounces) chicken broth<br />
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces<br />
1 teaspoon Dijon mustard (*optional)<br />
1 cup shredded cheddar cheese<br />
1 cup pepper jack cheese<br />
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In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, occasionally st iring. <br />
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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. <br />
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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. <br />
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Sprinkle some bacon bits and cheese on top- mmmmm fall soup!!<br />
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-EliseOur Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.com4tag:blogger.com,1999:blog-3674703004856621892.post-55034425077384141592011-08-21T21:13:00.000-07:002011-08-21T21:28:57.375-07:00Chicken Carbonara<div style="text-align: center;">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!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p5giikTUnlI3sy6Hl6R7-R64D1msyA6wLUc2x-8C0W2vk4Z4q9UlaXVYzWgyZ9w-RR2oXN1qo7CohoyaEJ6rJgrq_5NDyw4NsyfD6JyUAaNQiyB1p62vRLHp2S64bot8zb4aXCtLhyphenhyphenM/s1600/Chicken+Carbonara.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p5giikTUnlI3sy6Hl6R7-R64D1msyA6wLUc2x-8C0W2vk4Z4q9UlaXVYzWgyZ9w-RR2oXN1qo7CohoyaEJ6rJgrq_5NDyw4NsyfD6JyUAaNQiyB1p62vRLHp2S64bot8zb4aXCtLhyphenhyphenM/s400/Chicken+Carbonara.jpg" alt="" id="BLOGGER_PHOTO_ID_5643532061716726930" border="0" /></a>
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<br />1 pkg linguine
<br />8 slices bacon, cut into 1/2-inch pieces
<br />1/2 cup chopped onion
<br />1 garlic clove, finely chopped
<br />2 cups cooked chopped chicken
<br />1/2 cup grated Parmesan cheese
<br />1/2 cup whipping cream
<br />parsley for garnish
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<br />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.
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<br />(* 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.)
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<br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com3tag:blogger.com,1999:blog-3674703004856621892.post-47684273391648274162011-08-07T21:39:00.000-07:002011-08-07T22:48:27.134-07:00Hickory BBQ Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJPkRNwV8i60oFZCP5oymSeuLt9agAngmFndNTNc1rgy1zZuPFYk0XEvo36ZbJMiqGdXnLDeVxXhTrbv9rdRNrAvwbMYWtI59iwWRaoPKcsrE_E8LBENFs5u5JGk5TJjXEjv_vGTs1Ss/s1600/bbqckn2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJPkRNwV8i60oFZCP5oymSeuLt9agAngmFndNTNc1rgy1zZuPFYk0XEvo36ZbJMiqGdXnLDeVxXhTrbv9rdRNrAvwbMYWtI59iwWRaoPKcsrE_E8LBENFs5u5JGk5TJjXEjv_vGTs1Ss/s400/bbqckn2.jpg" alt="" id="BLOGGER_PHOTO_ID_5638357333238268210" border="0" /></a>
<br />6 chicken breasts or thighs
<br />1/4 cup olive oil
<br />1 TB liquid smoke
<br />1/4 tsp salt
<br />2 c. BBQ sauce
<br />1/4 cup apple juice
<br />1/2 cup bacon, cooked and chopped
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<br />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.
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<br />-Jensa
<br />Andersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com2tag:blogger.com,1999:blog-3674703004856621892.post-57966089740718316342011-04-04T16:13:00.000-07:002011-05-26T00:19:13.261-07:00Red Velvet CookiesNow 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-<br /><br />Ingredients:<br />2 eggs<br />1/3 cup oil<br />1 package of red velvet cake mix<br /><br /><div align="left">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. </div><br /><br /><br /><div align="left">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.</div><br /><br /><br /><div align="left">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.<br /><br /></div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591871964116386994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8mXdclqZg8C07kRchLFL2unaw7eRf6yP8JAGTGWMezs_Dc2tJPYh7R_0QBIYl7Km2MZwnyf-lvNhFBux0HQqXtsyFYS_cV4m-aWGV1wX13hBu5ztvg2h9An8HRyhEVXcHUy5euhO77Km/s400/DSCF1351.JPG" /></div><br /><br /><br /><div>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!<br /></div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5591871960124538882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwidqLOa_IjwPvA6zsmDAm07MII6nRHbR-IYMBweTiWR0cExgz67DLLk4Kijg8tmg9ztNPfQZvzo8gyj_uirWLlvecfNNgRIYnofOj-ye2oiQwHEUcokJis3jrvC7Xy_qG1lRCEv9aRCw/s400/DSCF1354.JPG" /></div><br /><br /><br /><div>**You could sandwich them together like with the homemade <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Oreo's</span>. But I personally think these cookies are rich enough with just one!<br /><br />ENJOY!<br /><br />-Megan</div><br /><br /><br /><p><br />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:<br /><br />8 oz. cream cheese (room temp)<br />1/4 cup butter (room temp)<br />2 1/2 cups powdered sugar<br />1 1/2 tsp vanilla<br /><br />The frosting hardens when the cookies are stored in the refrigerator.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvEsNXGCrgerESoKzwvt5GK5StRCvMtF4bSt6MIbJjcN6vZLS-s-a1SgB-RXWOpC7S1TjGRceAhNjr9LrwNEhUqvWvQeWYaCex5cNaH9qjKjsxkf2qqTpBWvcYsiiii6RyZzenpb3O8yW/s1600/red+velvet+cookies.gif"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 260px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610918837036478098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvEsNXGCrgerESoKzwvt5GK5StRCvMtF4bSt6MIbJjcN6vZLS-s-a1SgB-RXWOpC7S1TjGRceAhNjr9LrwNEhUqvWvQeWYaCex5cNaH9qjKjsxkf2qqTpBWvcYsiiii6RyZzenpb3O8yW/s400/red+velvet+cookies.gif" /></a><br /></p>Our Family Recipeshttp://www.blogger.com/profile/17016630319584302326noreply@blogger.com2tag:blogger.com,1999:blog-3674703004856621892.post-65478850777957827672011-01-08T00:47:00.001-08:002011-01-08T01:09:56.943-08:00Kid Snacks<div style="text-align: center;">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. :-)<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi611MGiXhsHnM7mYrXHdNST268ygsQK_xiq-dgeQYHGDbpmULvUGCC_d2TvVMxnywBnvbIqKf782EW3znJLnhtrYUQOJL-eVgOzkJPXaq2fa3uC9tn_YV_RaTYXtn1fcsGODiL__2m9s/s1600/kid+snacks.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi611MGiXhsHnM7mYrXHdNST268ygsQK_xiq-dgeQYHGDbpmULvUGCC_d2TvVMxnywBnvbIqKf782EW3znJLnhtrYUQOJL-eVgOzkJPXaq2fa3uC9tn_YV_RaTYXtn1fcsGODiL__2m9s/s400/kid+snacks.jpg" alt="" id="BLOGGER_PHOTO_ID_5559734112657616930" border="0" /></a><br /><br />Apple Butterflies:<br />2 apple wedges (quartered)<br />peanut butter<br />carrot stick<br />Spread peanut butter between the quartered apples and place around the carrot stick to look like a butterfly.<br /><br />Ants on a Log:<br />celery sticks<br />peanut butter<br />mini chocolate chips<br />Spread peanut butter inside celery stick and sprinkle with chocolate chips.<br /><br />Strawberry Pinwheels:<br />tortilla<br />cream cheese, softened<br />strawberry jam<br />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.<br /><br />Pita Apple Pie<br />pita bread<br />applesauce<br />cinnamon<br />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.<br /><br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com7tag:blogger.com,1999:blog-3674703004856621892.post-24046172625587204282010-12-26T12:24:00.000-08:002011-11-08T20:56:58.627-08:00Christmas Pasta SaladWe got this recipe from our friends, the Jorgensens, and I'm loving the colors. :-) It's a new family favorite!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYH3vq2Qkdqn6Z8S0tLKclJqRRtryWaacM1se_WevvIJoiM5BRT5oY59FQp0vxswRcAIcYTXWCvRZb91qb2AzGr-rl6KKq9NlY6JDmBmQb8N4RLfrU01Airvz_AyK9tfJwJ1gsFxRDO2U/s1600/christmas+salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYH3vq2Qkdqn6Z8S0tLKclJqRRtryWaacM1se_WevvIJoiM5BRT5oY59FQp0vxswRcAIcYTXWCvRZb91qb2AzGr-rl6KKq9NlY6JDmBmQb8N4RLfrU01Airvz_AyK9tfJwJ1gsFxRDO2U/s400/christmas+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5555104010228861298" border="0" /></a><br /><br />1 pkg rotini pasta<br />50 pepperoni, halved<br />1/2 cup parmesan, shredded<br />2 cups baby spinach<br />1 bottle Kens Steakhouse Creamy Caesar dressing<br /><br />Cook rotini according to package directions. Rinse and cool. Toss together with all other ingredients. Serves 12.<br /><br />-JensaAndersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com3tag:blogger.com,1999:blog-3674703004856621892.post-10489332243300807522010-08-17T22:35:00.000-07:002011-08-21T21:32:33.186-07:00Spanish Rice Empanadas<div style="text-align: center;">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!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig33kQg0VZA3LAO-hWf5jeuxf-3uvRHFYYPAwSRYJwVsRx7gEDKDXDz6zxR3hkscrS5umFVmwzPNtKl2rq-6UJmezA4XtjtWQBKkp1bV12gd2RdjQAKdTw3QFjsNA0_Sh6JA2W1EBiIcw/s1600/empanada.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig33kQg0VZA3LAO-hWf5jeuxf-3uvRHFYYPAwSRYJwVsRx7gEDKDXDz6zxR3hkscrS5umFVmwzPNtKl2rq-6UJmezA4XtjtWQBKkp1bV12gd2RdjQAKdTw3QFjsNA0_Sh6JA2W1EBiIcw/s400/empanada.jpg" alt="" id="BLOGGER_PHOTO_ID_5506621858722724642" border="0" /></a><span style="color: rgb(255, 255, 255);font-size:100%;" >
<br />1 package (5.6 or 6.8 ounces) Spanish rice and vermicelli mix
<br />1 1/2 cups cubed cooked chicken
<br />1 cup (4 ounces) shredded cheddar cheese
<br />1/2 cup sliced green onions
<br />1/4 cup chopped ripe olives
<br />2 packages (15 ounces each) refrigerated pie pastry
<br />1 egg yolk
<br />1 tablespoon water
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<br />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
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<br />-Jensa</span>Andersonshttp://www.blogger.com/profile/02189615125719409210noreply@blogger.com4