Monday, October 18, 2010

Roasted Acorn Squash Soup

Super easy recipe. I managed to make it while not exceeding my allowance of minutes to be up and around the house today (while on bed rest).

- 2-3 acorn squash (I'm sure it would work with other types of squash as well)
- 1/2 onion, diced
- 2 tbsp butter
- 2 cups water
- 1 can cream of chicken soup
- 8 oz cream cheese
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp cumin
- salt to taste
- bacon, chicken, or some other meat (optional)

Preheat oven to 375 degrees. Cut squash in half and scoop out seeds. Lightly spray a cooking sheet with cooking spray and place squash on sheet cut-side down. Roast in oven for 45 minutes (until soft all the way through). Scoop roasted squash from the peel into a bowl or saucepan.

Saute chopped onions in butter, then add to squash. Add water, cream of chicken soup, and cream cheese. Puree mixture with an immersion blender. (If you don't have an immersion blender, you could leave out the water and puree in a food processor. Then add the water afterwards.)

Put meat in crockpot and add squash puree. (I used some diced pork I had in the freezer, but I think any meat would work.) Add seasonings. Cook on low for 4 hours.

You could easily skip the crockpot and just make this in a saucepan - I just used the crockpot to spread out the preparation steps and cooking time and make it easier on myself.

Monday, August 30, 2010

Banana Muffin Mix

Well, I'm not on bed rest, but the doctor tells me to 'take it really, really easy'.  So I have been doing things to help me be able to fulfill this assignment from the doc.  One thing I have started doing that has been a huge help and time-saver has been to make mixes for the normal baked goods we have.  (Just so you know, I either put them together sitting at the table or have someone who is here to help put them together.)

For the mixes, I just take the dry ingredients, combine them and then put them in a tupperware (or you could use a ziplock bag).  I keep each container with the dry ingredients for one batch of the item, so I just dump the dry ingredients into a bowl, mix in the wet ingredients and put it in the oven.  It sure beats pulling out all the dry ingredients and measuring them out.  And it is easy to make multiple mixes all at the same time, and then have some variety for the month!  Last time I did this, I got two each of 5 different recipes put together in an hour.

I love this Banana Muffin recipe Aubony submitted a while ago.  Normally I think of Banana Bread as so sweet, I don't really like it.  This recipe has much less sugar and tastes great!  I made up a recipe for a mix where I 'healthified' it a little more.

Mix together in a tupperware or bag:
1 c all-purpose flour
3/4 c whole wheat flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 tbsp powdered milk (the kind from the cannery)
When ready to make, pour dry ingredients into a mixing bowl and add:
1 beaten egg
1/2 c water
1/4 c oil
3/4 c mashed banana
Grease 12 muffin cups.  Combine wet ingredients.  Stir into dry ingredients just until moistened.  Add mashed bananas.  Spoon into muffin cups.  Bake at 400 for 20 minutes or until golden brown.

Tuesday, June 15, 2010

Kitchen Sink Chicken Curry Soup

Step 1: Make the broth

Saute 1 tsp minced garlic, 1/2 small onion, and 1/4 tsp ground ginger in a little oil.
Add 8 oz. tomato sauce
Add 32 oz. chicken broth
Stir in 2 tbsp curry powder, 1 tbsp ground cumin, 1/2 tsp salt, 1/4 tsp cayenne pepper

Step 2: Add chicken and veggies

This is the kitchen sink portion of the recipe. Add cooked shredded chicken, then just add whatever veggies you have on hand. I'm pretty sure this is what they do at the restaurant, too, because when I've eaten it there, the veggies are a little different each time. You could add corn, carrots, celery, broccoli, cauliflower, cabbage, potatoes... seriously, whatever you want. I also added a can of white beans last night, because I had them and they seemed like they would work. Lentils would also work fine.

There should be enough chicken and veggies so that there is just a thin (maybe an inch?) layer of broth over the top of all the rest of the ingredients. If you have more veggies than broth, you could add a bit of water until the broth just covers the rest of the ingredients.

Step 3: Finish it off

Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes or until all of your veggies are cooked. Adjust the seasonings a little if needed, then serve and enjoy!

Thursday, April 1, 2010

Death by Chocolate Cake

Recipe contributed by Aubony O.

1 c sour cream
4 eggs
1/2 c oil
1/2 c water


1 small choclate instant pudding
1 choclate cake mix
6 oz choclate chips

Put in a bundt cake pan at 350 for 45 minutes. Sprinkle with powdered sugar when cool.

Friday, March 26, 2010

Cheesy Tomato Basil Pasta

8 ounces dried macaroni or corkscrew pasta
1 pound ground beef
1 jar (16 oz) Ragu Tomato Basil pasta sauce
4 ounces cream cheese
8 ounces sour cream
2 tbsp milk
6 green onions
1 cup shredded mozzarella cheese

1- Cook pasta and drain.
2- In large skillet, brown ground beef and drain off fat.
3- Add Ragu sauce and pasta to ground beef.
4- In a small bowl, combine sour cream, chopped green onions, cream cheese, and milk.
5- Preheat oven to 350.
6- Grease a 2-quart baking dish.
7- Put half of pasta mixture on the bottom of the dish.
8- Spread cream cheese mixture over pasta.
9- Top with the other half of the pasta mixture.
10- Add mozzarella cheese.
11- Cover and bake for 15 minutes.
12- Uncover and bake for 15 more minutes (until cheese is melted and bubbly).

Tuesday, February 23, 2010

Christine's Crockpot Chicken

This recipe was contributed by Christine K.

1 lb chicken...I never use the same amount
1 cube butter
1 packet of Italian Seasoning
1 box cream cheese
1 can Cream of Mushroom soup

Place Chicken, butter and italian seasoning on high until chicken pulls apart or whenever you want it to be done. Half our before you eat, pour cream cheese and cream of muchroom soup over chicken. You will have to stir to get the lumps out after 15 minutes or so. Serve over rice or noodles. This recipe doubles well.

Monday, February 22, 2010

Hot Roast Beef Sandwiches

I found this recipe on and just tweaked it a little.

1 tbsp minced dried onions
2 tsp salt
2 tsp garlic powder
2 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp dried marhoram
1 tsp celery seed
1/4 tsp cayenne pepper
4-5 lb boneless chuck roast

Place roast in crock pot.  Pour 1/2 c water over the top of the roast.  Combine seasonings in a separate bowl.  Rub over roast.  Cover and cook on low for 6 to 8 hours or until meat is tender.  Shred meat with fork.  Serve on buns. 

Apricot Russian Chicken

This recipe was contributed by Amber O.

2 bottles (8 oz) Wishbone Russian dressing
2 envelopes Lipton Onion Soup mix
1 (18 oz) jar apricot preserves
4-5 chicken breasts, frozen

Cube frozen chicken.  Place all ingredients in crock pot.  Stir together.  Simmer 2-3 hours or until chicken is done.  Serve over rice.

Food Storage Chicken Taco Soup

This recipe was contributed by Kay H.

1 (16oz can) Chili Beans in sauce
1 (16oz can) White Kidney Beans
1 (15 oz can) Whole kernel corn, drained
1 (15 oz can) Stokes Green Chili
1 (7oz can) Chopped green chili’s
1 (8oz can) Tomato sauce
2 (10oz cans) Diced tomatoes, un-drained
1 (1.25oz) Package of Taco Seasoning
1 Large Onion, chopped
2 Ribs of Celery, chopped
4 garlic cloves, diced
2 cups - Canned Chicken or 3 chicken breast or left over chicken (add more if you want more meat)
Salt and Pepper to taste
4 shakes of hot sauce if desired

Put everything into the crock pot on high and cook for at least 2 hours, until onions and celery are tender. You can turn on low and cook all day.

If you are going to cook this for at least 5 hours you can put all ingredients in crock pot with the uncooked chicken meat on top. Remove the chicken, cool slightly and shred the chicken back into the soup.

Serve with shredded cheddar cheese, sour cream and crushed tortilla chips (or fresh flour and corn tortilla cut into pieces.)

If you do not have one the beans substitute for another kind. (Black beans, Pinto beans, Red Kidney beans, or more chili beans…….) You can also use dried onions, celery & garlic.

This soup is very forgiving. Add what your family will eat and take out what they will not. We tend to like it spiced up, so I add additional taco seasoning and chili’s.

Saturday, February 20, 2010

Roadkill Chicken

This recipe was contributed by Aubony O.

1 cup water

3 tablespoons dry mustard
1 1/2 sticks butter or margarine
1 1/2 cups maple syrup
1 cup soy sauce
1 1/2 cups brown sugar
8-9 pieces chicken breast

This is a great Sunday meal stick in your crockpot or oven on a low temp. and just slow cook it all day. The longer you cook it the more the chicken absorbs the sauce and will turn a nice brown color.

You can also cook it fast at a higher temp. but chicken turns out better when cooked slowly.

Tortilla Soup

This recipe was contributed by Michelle H.

4 to 5 chicken breast
Chicken boullion to taste
10 to 15 cups of water
1 small onion (sauted')
1 can of green chilies
1 small can of corn
1 can of black beans
4 to 5 corn tortillas cut into strips
cumin to taste
garlic to taste

Boil chicken breast in chiken broth until done. Remove from broth and shed, return to pot. Saute' onion in olive oil, add to your pot. Add to rest of your ingredients and bring to a boil. Turn temp. down and let simmer on stove or crock pot until ready to serve. Serve w tortillas, sour cream, and cheese.

Friday, January 22, 2010

Chicken Tortilla Soup

This recipe was contributed by Mercedes W.

1 can whole kernel corn drained
1 can chicken broth
1 can cream of chicken
1 can chunk chicken
1 can black beans rinsed
1 can diced tomatoes with green chili peppers drained

1. Open all the cans. Pour everything into a large pot. Simmer over medium heat until chicken is heated through. Add cumin, chili powder, cilantro, and lime to taste. Serve with tortilla chips and cheese.


This recipe was contributed by Mercedes W.

1-2/3 c uncooked white long-grain rice
8 c water
1/2 c sugar
1-1/2 t ground cinnamon
2 c milk
3/4 c+2 T sweetened condensed milk
2-1/2 t vanilla extract

1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Add cinnamon and refrigerate for a minimum of 3 hours.

2. Strain the rice water into a pitcher and discard the rice. Stir in the rest of the ingredients to the rice water. Chill and stir before serving over ice.

Saturday, January 16, 2010

Green Chile Chicken Enchiladas

This recipe was submitted by Aubony O.

1-2 small cans Mild(depending on how hot you want them) Green Enchilada Sauce
1 small can of green chilies (optional)
3-4 chicken breasts cooked and shredded
1 package softened cream cheese
1-2 bags flour tortillas (or corn)
1-2 bags shredded mozzarella cheese (or fiesta blend cheese)
1 can cream of chicken soup

Cook chicken breasts in water on stove top for about 15 minutes.

In 1 large mixing bowl mix shredded chicken, green chilies, and cream cheese, mix these together with mixer. In another mixing bowl open cans of enchilada sauce and cream of chicken soup and mix together by hand. Add 3-4 spoonfuls of enchilada sauce and cream of chicken soup mixture to shredded chicken mixture (you can also add a small handful of mozzarella cheese to shredded chicken mixture).

Set oven to 350 degrees. Put a thin layer of sauce in bottom of pan to keep enchiladas from sticking. Grab flour tortillas and begin putting 1-2 spoonfuls of shredded chicken mixture onto flour tortillas and roll. Once rolled put them in rectangular pan.

After all tortillas have been filled and rolled, pour enchilada and cream of chicken soup mixture over tortillas (don’t pour too much sauce on them, it can make them soggy). Sprinkle mozzarella cheese on top. Cover with foil and stick in the oven for an hour at 350 degrees.


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