Thursday, November 26, 2009

Black Bean Salsa

This recipe was contributed by Cassie G.

1 can black beans
1 can white corn
1 medium red onion diced
1 tomato diced
1/4 cup lime juice
1 tsp. cumin

Combine all ingredients. Serve with chips.

Spinach Dip

This recipe was contributed by Mercedes W.

1 C mayo
1/2 C sour cream
1/2 C plain yogurt
1 package Vegetable soup mix
1 package spinach

Cook spinach and drain. Mix together all ingredients. Chill and serve with bread.

Caramel Corn

This recipe was contributed by Aubony O.

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn (about 2 bags microwaved popcorn)

In medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla.
Microwave 2 bags of microwave popcorn, pull out kernels that didn't pop, and put in large bowl.
Pour a thin stream of caramel over popcorn, stirring to coat. Let cool for a few minutes and serve.

Monday, November 23, 2009

Chicken and Wild Rice Soup


I don't know about you but I love soups. They are comfort food, especially during this time of year. I found this recipe on Dinner's On Me's blog. Click HERE to go directly to this blog and find other great recipes. I was very impressed with this recipe, it was the first I've tried of his. I will definitely being trying other recipes from him. Now, this recipe does call for heavy whipping cream, and I have to say, anything that calls for heavy whipping cream has got to be good! Give this recipe a try. I am positive you will love it!



1 Tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts - cooked & shredded
1 (4.3 oz) box Rice-a-Roni Long Grain & Wild Rice (original flavor)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
1 1/4 cups heavy cream
3/4 cup milk

1. In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and saute for 7-8 minutes.

2. Add chicken broth, water and shredded chicken.

3. Bring to a boil and add rice (save seasoning packet!).

4. Cover pot and remove from heat.

5. In a medium saucepan, melt butter over medium heat. Add the seasoning packet and stir to combine.

6. Slowly add the flour (in 1/4 cup increments) to form a roux and continue to stir.

7. Add salt and pepper.

8. Whisk in heavy cream and milk, a little at a time, until fully incorporated. Cook and continue to stir until thickened - about 5 minutes.

9. Return broth/rice mixture to the heat and add cream mixture. Cook over medium heat until rice is softened and soup is thickened and heated through, about 10-15 minutes.

Thursday, November 12, 2009

Slow Cooked Corn Chowder

2 1/2 c milk
1 can (14 3/4 oz) cream style corn
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 3/4 c frozen corn
1 c frozen shredded hash brown potatoes
1 c cubed fully cooked ham
1 large onion, chopped
2 tbsp butter or margarine (optional)
2 tsp dried parsley flakes
salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Sunday, November 8, 2009

Loaded Baked Potato Soup


I found this recipe on Cooking During Stolen Moments. The first time I made it we served it as a side dish with steaks. I wasn't sure if the soup would be hearty enough to have as a main dish. However, after making the soup we decided it was tasty enough and filling enough that it could stand alone as a main dish. If you decide though, it did make a great side dish instead of rice or a baked potato.



1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional



1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Poppy Seed Salad

Dressing:

1 cup mayonnaise
3 TB vinegar
1/4 cup sugar
4 tsp poppy seeds

Mix all of the ingredients and allow to cool in the fridge.

Salad:

(Use the amount you desire and tailor to the number of people you have. These are suggestions of things you can use on the salad; Use what you like, leave off what you don't)

1 Chicken breast cooked and shredded
craisins
slivered almonds
hard boiled egg, chopped
green onions
shredded mozzarella cheese
sliced mushrooms
cooked and crumbled bacon
spinach or red leaf lettuce

Friday, November 6, 2009

Play Dough

I recently wrote a blog on my family blog about my son eating play dough. I got a couple comments about giving him Peanut Butter Play Dough instead of the real stuff. He has actually had it, which may be why he thought it was okay to eat... I thought I'd share my recipes for the edible and not-so-yummy (but more fun to play with!) play dough varieties.

Play Dough

1 c water
1 c flour
2 tbsp oil
1/2 c salt
2 tsp cream of tartar
food coloring

Combine all ingredients in a pot. Cook and stir over medium heat until too stiff to stir. Pour out and knead for one minute. Store in an air-tight container.

Peanut Butter Play Dough
(This is the most nutritious variety I could find, so that's what my kids get.)

1 c creamy peanut butter
1 c rolled oats
1 c dried milk
1/3 c honey

Mix all ingredients until thoroughly combined. Store in an airtight container. It is best right after making.

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