I made this the other night for the chili cook off and got a runner up prize.
4 boneless, skinless chicken breast
1 jar salsa (I use Dad's Salsa)
2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
pepper to taste
1 can corn
1 can kidney beans
1/2 (14 ounce) can tomotoe sauce
I literally dump everything into the crockpot and allow it to cook on low for 6-8 hours. About an hour before serving I shred the chicken. Serve with your favorite chili topping. I love it with sour cream and cheese.
Sunday, October 26, 2008
Soft Caramel Corn
3 packages of microwave popcorn, popped
2 1/4 cup packed brown sugar
1 cup corn syrup
1 cup butter or margarine
1 (5 ounce) can sweetened condensed milk
Place popcorn in large bowl. Make sure to get out as many kernals as you can. In large sauce pan over medium heat, cook the brown sugar, corn syrup and butter. Stir constantly till it reaches soft ball stage or 270-290 degrees. Remove from heat and stir in the sweetened condensed milk. Pour a little over the popcorn and stir, repeat until all the popcorn is covered. Cool at least 10 minutes before serving.
I had some soft caramel corn that Kelly made a while ago and then I lost the recipe I found this one on All recipes and it turned out fairly well. The girls loved it. It does make a large batch so plan on sharing when you make it.
2 1/4 cup packed brown sugar
1 cup corn syrup
1 cup butter or margarine
1 (5 ounce) can sweetened condensed milk
Place popcorn in large bowl. Make sure to get out as many kernals as you can. In large sauce pan over medium heat, cook the brown sugar, corn syrup and butter. Stir constantly till it reaches soft ball stage or 270-290 degrees. Remove from heat and stir in the sweetened condensed milk. Pour a little over the popcorn and stir, repeat until all the popcorn is covered. Cool at least 10 minutes before serving.
I had some soft caramel corn that Kelly made a while ago and then I lost the recipe I found this one on All recipes and it turned out fairly well. The girls loved it. It does make a large batch so plan on sharing when you make it.
Butter dipped breadsticks
We always make these to go with Split Pea Soup. Have since I was a kid.
1/4 cup butter/margarine
1 1/4 cup flour
2 tsp sugar
1 tsp salt
2/3 c milk
Preheat oven to 350 degree. Melt butter in an 8x8 pan. Combine the other ingredients until dough is formed. Roll out on flour surfaced and cut into sticks. Dip both sides in the melted butter and place in pan. Bake for 12-15 minutes.
1/4 cup butter/margarine
1 1/4 cup flour
2 tsp sugar
1 tsp salt
2/3 c milk
Preheat oven to 350 degree. Melt butter in an 8x8 pan. Combine the other ingredients until dough is formed. Roll out on flour surfaced and cut into sticks. Dip both sides in the melted butter and place in pan. Bake for 12-15 minutes.
Pumpkin Bread
Mikaela got me hooked on this. I love the pumpkin bread from starbucks and this one is rathr close.
3 cups white sugar
4 eggs
1 cup vegetable oil
2/3 cups water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups flour
2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup walnuts (optional)
1 cup raisins (optional)
Preheat oven to 350 degrees. Grease and flour three bread pans. Mix oil, sugar and eggs together in a large bowl. Mix in pumpkin pure and water. Stir flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture. mIx until just combined. Stir in nuts and raisins. divide batter into prepared pans. Bake 1 hour. Cool on wire racks.
3 cups white sugar
4 eggs
1 cup vegetable oil
2/3 cups water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups flour
2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup walnuts (optional)
1 cup raisins (optional)
Preheat oven to 350 degrees. Grease and flour three bread pans. Mix oil, sugar and eggs together in a large bowl. Mix in pumpkin pure and water. Stir flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture. mIx until just combined. Stir in nuts and raisins. divide batter into prepared pans. Bake 1 hour. Cool on wire racks.
Zuppa Toscana Soup
I love the Olive Garden's soup salad and breadstick lunches. In fact that is a Mikaela and I thing to do together. I always order the Toscana Zuppa and I found this recipe the other day on a website called Robbie's Recipes.
1 lb Italian Sausage-crumbled
1/2 lb smoked bacon-chopped
1 qt water
(2) 14.5 cans chicken broth
2 large russet potatoes-cubed
2 cloves garlic
1 medium onion-chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy cream
salt and pepper to taste
In skillet over medium heat,brown sausage, breaking into small pieces, drain and set aside. Brown bacon, drain and set aside, place water, broth potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot simmer 10 minutes. Ass Kale and cream to the pot; season with salt and pepper; heat throughly.
This really des taste just like the Olive Garden soup.
1 lb Italian Sausage-crumbled
1/2 lb smoked bacon-chopped
1 qt water
(2) 14.5 cans chicken broth
2 large russet potatoes-cubed
2 cloves garlic
1 medium onion-chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy cream
salt and pepper to taste
In skillet over medium heat,brown sausage, breaking into small pieces, drain and set aside. Brown bacon, drain and set aside, place water, broth potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot simmer 10 minutes. Ass Kale and cream to the pot; season with salt and pepper; heat throughly.
This really des taste just like the Olive Garden soup.
Laura's hot fudge
These make great Christmas gifts to those that you just have no clue what to give. I got this recipe froma dear friend in our old ward.
6 ounces chocolate chips (this is one half a bag, that alone should tell you to double this recipe)
1/2 cup corn syrup
1/4 cup milk
1 Tablespoon butter or margarine
4 teaspoon vanilla
Heat chocolate and syrup until well blended. Stir in remaining ingredients. Sere warm. This can be stored in the fridge for later use. Just make sure you microwave it. I usually just eat it cold with a spoon.
6 ounces chocolate chips (this is one half a bag, that alone should tell you to double this recipe)
1/2 cup corn syrup
1/4 cup milk
1 Tablespoon butter or margarine
4 teaspoon vanilla
Heat chocolate and syrup until well blended. Stir in remaining ingredients. Sere warm. This can be stored in the fridge for later use. Just make sure you microwave it. I usually just eat it cold with a spoon.
All Day Apple Butter
This is one of those recipes from Allrecipes.com
5 1/2 pounds apples peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place apples in the slow cooker. In medium bowl mix sugar, ground cloves, cinnamon and salt. Pour over the apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9-11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue to cook on low 1 more hour. Stir with a whisk (I actually use my hand held submergable blender) till I reach desired smoothness. Spoon into sterile jars and water bath 15 minutes.
5 1/2 pounds apples peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place apples in the slow cooker. In medium bowl mix sugar, ground cloves, cinnamon and salt. Pour over the apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9-11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue to cook on low 1 more hour. Stir with a whisk (I actually use my hand held submergable blender) till I reach desired smoothness. Spoon into sterile jars and water bath 15 minutes.
Dad's Salsa
I tweak this one quite a bit so I will give you my version that I make every year but I still call it Dad's Salsa.
10 pounds Roma tomatoes
1 1/2 c green peppers chopped up
2 cups walla walla sweet onions
1/4 c. White sugar
1 1/2 cup distilled vinegar
1 Tablespoon Salt
1 Tablespoon Celery Salt
3 Large cloves Garlic chopped/minced (sometimes I will use the already minced stuff from costco and sometime the fresh stuff hand chopped.)
1/2 teaspoon oregano
1 jalapeno (food porcessed to almost nothing.)
I use the boil method to peel my tomatoes. You blanch them in boiling water for 30 seconds and then the skins fall right off. After I peel them I cut them in half and squeeze out a bit of the juice, I found that if you don't give them a sqeeze the salsa is too watery. Then I chop them up and throw them into a large stock pot. Add the remainder of the ingredients. Stir and cook over medium to medium high heat with lid on till it is thick. My never gets to thick with a lid on. I usually only cook it for about an hour. Place in sterile jars and water bath for 15 minutes.
This salsa goes quickly in our house. You can make it hotter by adding more jalapenos but we like a more mild version. One year I made it with 2 jalapenos and David was the only one that could eat it.
10 pounds Roma tomatoes
1 1/2 c green peppers chopped up
2 cups walla walla sweet onions
1/4 c. White sugar
1 1/2 cup distilled vinegar
1 Tablespoon Salt
1 Tablespoon Celery Salt
3 Large cloves Garlic chopped/minced (sometimes I will use the already minced stuff from costco and sometime the fresh stuff hand chopped.)
1/2 teaspoon oregano
1 jalapeno (food porcessed to almost nothing.)
I use the boil method to peel my tomatoes. You blanch them in boiling water for 30 seconds and then the skins fall right off. After I peel them I cut them in half and squeeze out a bit of the juice, I found that if you don't give them a sqeeze the salsa is too watery. Then I chop them up and throw them into a large stock pot. Add the remainder of the ingredients. Stir and cook over medium to medium high heat with lid on till it is thick. My never gets to thick with a lid on. I usually only cook it for about an hour. Place in sterile jars and water bath for 15 minutes.
This salsa goes quickly in our house. You can make it hotter by adding more jalapenos but we like a more mild version. One year I made it with 2 jalapenos and David was the only one that could eat it.
French Breakfast Puffs
I remmeber these from childhood. The recipe was in a cookbook that my dad had and I think he still does. I loved when we would have these for breakfast. Must be because I love snickerdoodles and they remind me of those. I got htis recipe off of Allrecipes.com which numerous of my recipes generate from.
French Breakfast Puffs
1 1/2 c. Flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon salt
1/2 cup white sugar
1/3 shortening
1 egg
1/2 cup milk
topping:
1/2 cup white sugar
1 easpoon ground cinnamon
6 Tablespoons melted margarine
Preheat oven to 350 degrees. Grease muffin tins. In large bowl whisk together flour, baking powder, salt, and nutmeg. In a seperate bowl cream together 1/2 cup sugar and shortening. Beat in egg. Stir in flour mixture alternating with the milk. Beat well. Spoon batter into prepared muffin cups. bake in preheated oven for 20-25 minutes. While muffins are baking combine 1/2 cup sugar and cinnamon. Remove muufins form oven and immediately dip the tops of the muffins in the melted margarine and then the cinnamon and sugar mixture. Make sure the tops are covered. Serve warm.
French Breakfast Puffs
1 1/2 c. Flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon salt
1/2 cup white sugar
1/3 shortening
1 egg
1/2 cup milk
topping:
1/2 cup white sugar
1 easpoon ground cinnamon
6 Tablespoons melted margarine
Preheat oven to 350 degrees. Grease muffin tins. In large bowl whisk together flour, baking powder, salt, and nutmeg. In a seperate bowl cream together 1/2 cup sugar and shortening. Beat in egg. Stir in flour mixture alternating with the milk. Beat well. Spoon batter into prepared muffin cups. bake in preheated oven for 20-25 minutes. While muffins are baking combine 1/2 cup sugar and cinnamon. Remove muufins form oven and immediately dip the tops of the muffins in the melted margarine and then the cinnamon and sugar mixture. Make sure the tops are covered. Serve warm.
New blog
I am starting to realize that I have a ton of recipes. I love recipes and I seem to collect them. More and more. So I decided those that we use on a regular basis need to be in one spot. I am putting them here and then if anyone ever needs one I can give them this site address. My recipes come from many different places. I will try my best to give where I got each one but some, well they are just recipes that I have no clue where they originate from. I hope you enjoy them.
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