Monday, December 31, 2007

Poppy Seed Chicken-CHRISTY

5 cups chopped cooked chicken (or one whole chicken-I boil the chicken in a stock pot until done)
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C).Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Chili Con Carne-CHRISTY

1 tbsp. veg oil
1 1/2 lbs. ground beef or turkey
1 yellow onion diced
1 green bell pepper, diced
4 tsp. minced garlic
2 tbsp. chili powder
1/2 tsp. salt
2 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne
1 15 oz. can whole peeled tomatoes
3 tbsp. tomato paste
1 tsp. sugar
2 cups water

cook the meat. Add the onion, green bell pepper, garlic, chili powder, salt , cumin, oregano and cayenne pepper and cook until veg are soft-about four minutes. Add the whole tomatoes to the pot, breaking them up with a spoon or fork. Add the paste, sugar and water. Stir well and boil for thirty minutes uncovered. Serve warm with sour cream and cheese.

Black Bean Chili-CHRISTY

1 eggplant, cubed
1 tbsp. Kosher Salt
1/2 cup olive oil
2 onions, diced
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 minced garlic cloves
8 plum tomatoes
1 cup veg broth
3 tbsp chili powder
1 1/2 tbsp. cumin
1 tbsp. oregano
1 tsp. pepper
1/2 tsp. red pepper flakes
salt to taste
2 cans black beans
1/4 cup lemon juice

Toss eggplant in colander with salkt and let sit for one hour. Pat w/paper towels to absorb excess moisture. heat 1/4 cup oil in dutch oven or stock pot. Add onions, zuchinni, bell peppers, and garlic. Saute on med heat for 10 minutes. Heat 1/4 cup oil in skillet and cook the eggplant until just tender. Using slotted spoon transfer it to the dutch oven. Add the tomatoes, broth and spices. Cook over low heat for thirty minutes, stirring once. Add Black beans and cook for another 15 minutes. Serve immediately-sour cream and cheese is wonderful on top!

Easy Chicken Salad-CHRISTY

1/2 cup light or regular mayo
1/2 cup light or regular sour cream
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. pepper
2 lb. skinless, boneless chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

you can add celery if you like :)

Tuesday, December 18, 2007


Just wanted to report that Roseann's Sweet Potatoe Casserole was a HIT! I decided to try this one b/c it would satisfy both the pecan topping lovers as well as marshmellow lovers. IT WAS A HIT! Thanks Ro!

Arugula and Sausage Skillet-CHRISTY

Large bag of fresh spinach or equal amount Arugula (I use spinach)
6 cloves of fresh, chopped garlic
1/2 small onion
olive oil
Lean Mild Italian Turkey Sausage (it is sold next to the ground turkey, it is in large links)
Red Pepper Flakes
box of Bowtie Pasta

Begin cooking pasta. Saute garlic, onions and olive oil in a large skillet. When they are soft cut open the turkey meat casings and add to the pan. Add red pepper flakes to taste. Cook meat until done. Add spinach or arugula one small bunch at a time. Cover skillet after each batch is added and allow to wilt. When all of the spinach has wilted stir in cooked pasta mix well with meat and spinach.

Top with grated parmesan.

Saturday, December 15, 2007

menu and recipes

if you read my blog or christy's blog, you know that we post our dinner menu each week. if we ever post something on our menus that you want, let us know!! (hope that's okay with you christy (O:)

Thursday, December 13, 2007

Sweet Potato Casserole by Roseann

4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

PreparationBake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Makes 6 to 8 servings

Southern Living, DECEMBER 2002

*** I used half and half instead of milk...just because I had it.

Sweet Potato Casserole-CHRISTY

3 cups sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup butter
2 eggs, slightly beaten
1 tsp. vanilla
1/3 cup milk

1 cup brown sugar
1/2 cup flour
1/3 cup butter
chopped or whole pecans.

Sprinkle topping over casserole and bake at 350 for 25 minutes. 8 to 10 servings.


I am taking it upon myself to post a NEEDED section. I don't think anyone would mind. Here's my need ... I have a LifeGroup Christmas party Saturday night and I'm supposed to bring a sweet potatoe casserole. Anyone have a good, fattening, rich, recipe with the pecans on top?
Thanks! Katrice

Tuesday, December 11, 2007

Adelle's Brisket---success!! from Ashley

Hello all!
I made the brisket that Adelle posted, and it is delicious! Kurt is actually trimming it now, but we both tried pieces and it is a hit :) Kurt was so impressed that I stepped out of my comfort zone. Whenever someone tries a recipe, post to let everyone know! Thanks for the great recipe, Adelle!

Printing Recipes

Katrice asked me how to print individual recipes from the site. Take your mouse and highlight the recipe you want to print (sometimes it takes a try or two to get it highlighted right). Right-click your mouse on what is selected (highlighted) and choose "print." When your printing window comes up, make sure you select "Selection" where it says "Page Range." That should do it! This probably didn't make sense, so let me know if you can't get it!

Favorite Chicken-Christy

Olive oil
Garlic Powder
Black Pepper
Onion Powder

Thaw and pat dry each chicken breast. Put olive oil in pan and heat. Cover both sides of the chicken with seasonings and cook in olive oil until done. This goes well inside casseroles as well as by itself!

BBQ Pizza-Christy

Can of pizza dough (Pillsbury) OR if you have a breadmaker use homemade pizza dough
Can of BBQ sloppy joe mix (Hunts BBQ Bold is the best)
Pound of lean turkey or lean hamburger
Mozarella cheese.

1 cup of warm water, plus 2 tablespoons
2 tablespoons of olive oil
3 cups of bread flour
1 tsp sugar
1 tsp salt
2 1/2 tsp bread machine yeast.

Add ingredients in the order listed. Use the dough function on breadmaker.

Spray casserole dish with cooking spray. Place dough in the dish and press it out into the pan using your fingers-make sure sides are covered. Brown meat and drain. Add sauce and heat through. Pour mixture over crust. Cover with mozarella cheese and bake at 400 until crust is golden and cheese is melted.

This is a fun meal that Laura Grace LOVES. I serve it with fruit and salad :)

You can also use regular sloppy joe sauce for a sloppy joe pizza.

Monday, December 10, 2007

Note from Ashley

Thanks so much for adding recipes, everyone! I have made my grocery list and will head to the store this week to try some of these great recipes. Keep them coming! ;)

Sunday, December 9, 2007

Christmas Toffee by KATRICE

1 pack Saltine crackers
1 and 7/8 stick of butter
1 cup brown sugar
chocolate chips
nuts, optional

Slowly bring butter and brown sugar to a boil, constantly stirring. Be careful not to burn. Pour over Saltine crackers that have been laid out on wax paper on a cookie sheet. Bake at 400 degrees for 6 minutes. Take out and sprinkle chocolate chips (however many you want). As they melt, lightly spread chocolate across and push nuts in. Let stand until cool or put in refridgerator to speed process.

Monterey Jack Salsa by KATRICE

Mix these ingredients:
1 can (4oz.) green chilis, chopped
1 can (3 1/4oz.) black olives, chopped
4 green onions, chopped
1/4 lb. Monterey Jack cheese, shredded
1 tomato, chopped
1/2 cup Italian Salad Dressing
1/4 cup fresh cilantro, chopped

Serve with tortilla chips or Fritos.

Snowman Hats by KATRICE

Regular size marshmellows
sandwich cookies (such as Oreos, vanilla or chocolate, whichever you prefer)
melted chocolate (it works best with chocolate used for dipping strawberries)

On wax paper lay your sandwich cookies out. Place a marshmellow on top. Pour melted chocolate on top-just enough to cover. Let the chocolate harden or put in refridgerator to quicken process.

Saturday, December 8, 2007

scrumptious brisket- adelle

1 bottle sundried tomato salad dressing (i use newman's lite)
1 (1, 2, or 3 pound) brisket

trim fat off the brisket. place brisket fat side up in 9 x 13 baking dish. poor salad dressing over brisket. bake, covered with foil at 250 degrees for 5 hours.

so easy and so tender!! it is great with twice baked potatoes and salad! i usually get a 2 or 3 pound brisket, that way we can have some leftover for brisket sandwiches the next day or two.

Friday, December 7, 2007

Parmesan-Garlic Chicken by ANDREA

This is so easy but so good!

1/2 cup Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through. Then set oven to Broil and cook for another few mins. Watch carefully, but it just makes the outside crispy and delicious!!!!

Pot Roast-Christy

This is Clay's favorite meal.

roast (for me and Clay I will even find a fatty steak-it makes less but tastes the same)
packet of onion soup (Liptons)
cream of mushroom soup

Wash and chop potatoes and onions. Put in the bottom of the pan. Place roast on top and cover with cream of mushroom soup. Sprinkle with entire packet of onion soup. Cover and bake at 350 for 1 1/2 -2 hours or until done in the center. The amount of potatoes, onions, and cooking time depends on the size of the roast.

EASY Biscuits-Christy

2 cups self-rising flour
generous pinch of salt

stir together

2/3 cup milk
1/3 cup vegetable oil

stir JUST until mixed.

Knead lightly and roll out to 1/4 inch thickness. Cut out and bake at 450 until golden brown.

These are the only biscuits that I can make!

I will sometimes add sage and chedder for cheesy herb biscuits.

Thursday, December 6, 2007

Guatemalen Turkey Burgers -by Tiffany


2 lbs. of ground turkey
fresh cilantro
fresh basil
fresh mint (optional)
white pepper
1 Tbl. spoon of chili powder
1 cup of extra virgin olive oil

1 avocado, cut into thin wedges
1 cup of salsa
freshly rinsed lettuce leaves
wheat buns

Rinse your fresh herbs, separate leaves from stalk, and pat dry between two paper towels. (Note: I buy the fresh, pre-packaged, organic herbs.) Finely chop your herbs, and kneed them into your meat. The mint will cut the intensity of the cilantro, and is good to have on hand the first couple of times you try this recipe. Salt and pepper your meat and make it into patties. Sprinkle chili powder over the top of your patties before placing them on the grill. Brush each side of the patties with evoo as you grill them. The ground turkey is such a lean meat, that you need the evoo to keep your burgers juicy. Serve atop a wheat bun and garnish with three thin slices of avocado, a dollop of salsa and a lettuce leaf. This is great served with spicy sweet potato fries, or chips with salsa or rotel. Happy Eating!

Vanilla Butter Cake by KATRICE

1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup half and half
1 tbsp. vanilla extract

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half and half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12 cup Bundt pan.

3. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.

Chicken Tortilla Soup by KATRICE

(Copycat recipe of McAlister's)
3 cloves garlic, minced
1 onion, chopped
3 tbs. margarine
2 tbs. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (all I had was whipping cream :)
1 (10.75 oz.) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 oz.) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 tsp. ground cumin
1 (1.27 oz.) packet dry fajita seasoning
3 tbs. chopped fresh cilantro
16 oz. tortilla chips
8 oz. shredded Monterey Jack Cheese

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
Add flour and stir well, cooking for 1 minute more.
Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tbs. cilantro. Stir and continue to heat for 15 minutes.
Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 tbs. cilantro, and serve.

Shrimp and Grits from Christy

1 1/2 pounds frozen shrimp (thawed by running under cold water)
1 tsp. salt
2 cups cooked grits
1 tube garlic cheese
1 tsp butter
Ground white pepper
6 bacon slices, diced
2 cups fresh, sliced mushrooms
1 cup sliced scallions
2 garlic cloves, minced
2 tblsp. chopped fresh parsley
6 to 8 tsps. lemon juice
salt and ground pepper to taste

Peel shrimp, and devein, if desired. Combine first 5 ingredients in the top of a double boiler, keep warm over simmering water. Saute' bacon in a skillet over medium heat until done but not crisp. Remove bacon from skillet. Drain drippings, reserving 2 tblsp. in skillet. Return bacon to skillet. Add shrimp, and saute' until beginning to turn pink, turning once. Add mushrooms, and saute' 2 to 4 minutes or until shrimp are pink and firm. Add scallions and garlic, stirring well. Add parsley, lemon juice, and salt and pepper to taste. Spoon grits evenly onto 4 serving plates. Spoon shrimp mixture over grits, and serve immediately.

This is my favorite meal :)

Low Fat Lasagna from Christy

You can't tell this is low fat!

I pound ground turkey or lean hamburger meat 1 large egg
1 cup chopped onion 2 cups lowfat cottage cheese
2 garlic cloves, minced 1 tblsp. parsley flakes
1 (16 oz.) can diced tomatoes (do not drain) 1/2 tsp. pepper
2 (8 oz.) cans tomato sauce cooked lasagna noodles
2 tsps. dried basil bag of mozarella cheese
1 tsp. dried oregano
1 tsp. fennel seeds
1/2 cup grated Parmesan cheese

Cook first 3 ingredients in a large nonstick skillet over medium heat until meat is browned. Crumble and drain well. Add diced tomatoes and next 4 ingredients, stirring well. Cover, reduce heat, and simmer 20 minutes, stirring often. Combine 1/4 cup Parmesan cheese, egg, cottage cheese, and parsley in a large bowl, stirring well. Spread one third on fthe meat sauce into the bottom of a 13x9 inch baking dish. Layer 3 or 4 noodles over the sauce. Spread one half of the cottage cheese mixture over the pasta. Sprinkle with chcese. Repeat all steps ending with a final layer of meat sauce. Cover with Parmesan cheese and remaining mozarella. Bake at 375 for 30 minutes.

I use 2% mozarella-it tastes just as good but is even lower in fat. I also get lazy sometimes and just use jar sauce, it still turns out yummy!

Cut Out Cookies from Christy

These are perfect for Christmas!

2 1/2 cups flour 1 tsp. baking powder
1 cup sugar 2 tblsp. orange juice
1 cup butter, softened 1 tblsp.vanilla
1 egg, beaten

2 cups confectioners' sugar
1/4 cup butter, softened
2 Tblsp. milk
1 tsp vanilla
3 drops food coloring (optional)

Combine all dough ingredients and beat at low speed, scraping sides of bowl often until well mixed (1-2 minutes). Cover and chill for 2-3 hours or until dough is firm enough to roll out. On a floured surface, roll small portions of the dough to 1/4 inch thickness. Cut with cookie cutters and bake at 400 degrees for 6 to 10 minutes or until sides are light brown.

Combine all frosting ingredients and beat at low speed until fluffy. Frost and decorate cooled cookies.

Wednesday, December 5, 2007

Easy Beef Enchiladas from ASHLEY

Easy Beef Enchiladas
These are so yummy! Kurt says they are restaurant quality. Don't know about that, but I do know that they are so easy and quick to make.

1 1/2 pounds ground beef
1 T chili powder
2 cups Monterey Jack cheese (I use whatever cheese I have on hand, and just sprinkle liberally)

6-7 flour tortillas
1 1/2 cups sour cream
1 4.5 oz can diced (or chopped) green chilis (no need to drain) [I leave this out]

1 10 3/4 oz can cream of chicken soup

Preheat oven to 350 degrees and lightly grease a 9 x 13 casserole dish. Brown the ground beef and add the chili powder. When cooked, drain the fat and add in 1 1/2 cups of the cheese and stir (I just put in a good amount...I don't even measure!). Fill each of the tortillas with about 3-4 heaping tablespoons of the beef mixture, roll up, and place in the dish. Next, mix the sour cream, chilis, and cream of the chicken soup together in a bowl. Pour on top of the enchiladas and top with the remaining cheese. Bake for 25 minutes and enjoy!

***NOTE: When anyone posts a recipe, be sure to label it according to its kind. For instance, I labeled this "Main Dishes". We'll use Appetizer, Soup, Dessert, Bread, Side Dish, and Miscellaneous. To label a post, after you've typed it (before you submit it) there's a text line that says "Labels for this post." Type in the label, publish, and that's that. That way we can organize our recipes! I'm excited!


Welcome, girls! I created this blog for us to share recipes, give tips about cooking, and generally make life in the kitchen easier for all of us. If we all promise to add recipes and do our part, I think it will be a hit! Cheers to the June Cleaver Cooking Club!