Coconut Dip
1 can of cream of coconut
1 16 0z. tub of cool whip
Mix together and then let sit in fridge a few hours before using this will make the dip set up.
Also you may add as much or liitle of the coconut cream.
Salsa
1/2 onion
1/2 block of Cotija Cheese
1/2 bunch of cilantro
5 or 6 roma tomatoes
You can add as much or little of everything up above. The taste is up to you and what you preferr. Brian doesn't like onions so I make it without and put salt on it, it is very good that way also.
Friday, July 17, 2009
Pink Lemonade Punch brought by Britney
12 oz. pink lemonade
20 oz frozen strawberries
2 cups water
1 quart vanilla ice cream (4 cups)
2 cups lemon lime soda-chilled
Blend all ingredients except soda. Just before serving pour over other ingredients. Stir to mix.
20 oz frozen strawberries
2 cups water
1 quart vanilla ice cream (4 cups)
2 cups lemon lime soda-chilled
Blend all ingredients except soda. Just before serving pour over other ingredients. Stir to mix.
Thursday, July 9, 2009
Guacamole brought by Darcie
This recipe was found in the July '09 Family Circle magazine.
3 ripe Haas avocados
juice of 1 lime
1/2 cup red onion, diced
1 medium tomato, diced
1 garlic clove, minced
1 jalapeno pepper, seeded, finely diced
1/2 cup cilantro, chopped
1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. black pepper
Slice avocados in half; remove pits. Scoop out flesh and place in medium bowl. Pour lime juice over avocados and roughly mash.
Add remaining ingredients and stir to combine.
3 ripe Haas avocados
juice of 1 lime
1/2 cup red onion, diced
1 medium tomato, diced
1 garlic clove, minced
1 jalapeno pepper, seeded, finely diced
1/2 cup cilantro, chopped
1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. black pepper
Slice avocados in half; remove pits. Scoop out flesh and place in medium bowl. Pour lime juice over avocados and roughly mash.
Add remaining ingredients and stir to combine.
Pink Pina-Colada Punch brought by Erin
2 46 oz cranberry-raspberry juice
1 32 oz pina-colada mix (found with alcoholic drink mixers)
2 liters raspberry ginger ale or cherry 7-up
Stir together cranberry-raspberry juice and pina colada mix.
Freeze overnight.
Set frozen juices out to thaw slightly before serving.
Add ginger ale to frozen mix when ready to serve.
1 32 oz pina-colada mix (found with alcoholic drink mixers)
2 liters raspberry ginger ale or cherry 7-up
Stir together cranberry-raspberry juice and pina colada mix.
Freeze overnight.
Set frozen juices out to thaw slightly before serving.
Add ginger ale to frozen mix when ready to serve.
Sunday, July 5, 2009
Next Meeting
Our next meeting is this Thursday, July 9 @ 7:00. We are going to meet at Darcie Nielsen's house. We are focusing on dips and drinks this time so bring your favorite dip or drink to share. Also email me the recipe or post it on this blog yourself so everyone can see how to make your wonderful creations. Hope everyone can make it.
Wednesday, June 24, 2009
Katie's Menu Plan
Monday
Meat Loaf
1 egg
¾ C. Milk
1 C. grated cheddar cheese
½ C. quick cooking oats
½ C. chopped onion
1 tsp. Salt
1 lb. Lean ground beef.
Sauce
2/3 C. ketchup
½ C. packed brown sugar
1 ½ tsp mustard
Beat egg and milk stir in cheese, oats, onions, and salt add beef and mix well. Shape into eight loafs place on greased 13x9 in. pan.
Combine ketchup brown sugar and mustard spoon over loafs.
Bake uncovered at 350 degrees for 45 min. or until meat is no longer pink.
Meat Loaf
1 egg
¾ C. Milk
1 C. grated cheddar cheese
½ C. quick cooking oats
½ C. chopped onion
1 tsp. Salt
1 lb. Lean ground beef.
Sauce
2/3 C. ketchup
½ C. packed brown sugar
1 ½ tsp mustard
Beat egg and milk stir in cheese, oats, onions, and salt add beef and mix well. Shape into eight loafs place on greased 13x9 in. pan.
Combine ketchup brown sugar and mustard spoon over loafs.
Bake uncovered at 350 degrees for 45 min. or until meat is no longer pink.
Tuesday
Chinese Chicken Salad
4 C. chicken breasts
Teriyaki Sauce
Bone, skin and cut chicken breasts into 1 inch chunks. Put in casserole dish and cover with teriyaki marinade. Bake at 350 degrees 20 min. or until no longer pink inside, turning once. Cool this can be done the day or night before.
Mix following for salad:
1 head iceberg lettuce
3 green onions
½ head napa cabbage
½ C. slivered almonds, browned in butter
Dressing:
1 Tbs. Sugar
1 tsp. Salt
½ C. oil
2 T. sesame oil
3 T. rice vinegar
Wednesday
Chicken Croissants
2 cans crescent rolls
bread crumbs
¼ C. melted butter
8 oz. Cream cheese
1 C. cooked diced or shredded chicken
1 C. chopped mushrooms
3 chopped green onions
chopped almonds or other nuts
1 C. chopped celery
All ingredients are optional for taste, and you can use substitutions. Cook your chicken until no longer pink. Combine cream cheese, onions, celery, mushrooms, and cooked chicken. Place 2-3 tablespoons of mixture in center of each crescent roll. Fold edges of roll together and seal. Dip stuffed rolls in melted butter. Roll in bread crumbs and almonds (can go inside of rolls too). Bake on greased cookie sheet at 375 degrees for 15-20 min. or until brown.
Thursday
Chicken Enchiladas
1 dozen tortillas (flour or corn)
2 c. chicken cooked and chopped
2 cans cream of chicken soup
1 C. sour cream
1 small can chopped green chilies
2 c. sharp shredded cheese
Combine chicken, soup, sour cream and chilies. In 9x13 casserole, role up mixture in tortillas then cover with cheese and bake at 350 for 30 min or until hot and bubbly.
Friday
Tangy Meatballs
1 16 oz. Can grape jelly
1 12 oz. Bottle heinz chili sauce
1 2 lb. Bag frozen pre-cooked meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth.
Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. (I just throw mine in the crock pot)
serve over rice for a main dish
or makes about 30 appetizer servings
Saturday
Baja Black Bean Burritos
1 can black beans
1 c. salsa
1 can corn
2 c. rice
3-4 chicken breast cooked and cubed or can do ground beef. (season to taste.)
cilantro
Mix all together and then spoon in tortillas and then roll them up and place in a 9x13 pan.
Cover the top in enchilada sauce and cheese.
Bake at 350 until heated through and cheese is melted.
Sunday
Cream Cheese Chicken
4 boneless, skinless chicken breasts, cubed
½ c. butter
1 packet dry Italian seasoning mix
8 oz. Cream cheese
1 can cream of mushroom soup
broccoli (optional)
Directions:
Combine chicken, butter, and italian seasoning in a slow cooker and cook on low for 6-8 hours.
½ hour before serving, mix in cream cheese, soup, and broccoli if desired.
Cook on medium heat ½ hour longer.
Serve over rice or pasta
Option: Substitute peas for broccoli, and mix with pasta Pour into baking dish and cover with crushed potato chips. Bake at 400 degrees until chips are golden brown.
Tuesday, June 23, 2009
Darcie's Menu Plan
Day 1. Chicken Pot Pie
2 Tbsp. Zesty Italian dressing
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cups frozen mixed veggies, (I use broccoli, carrots, and peas)
1 can condensed cream of chicken soup
1/4 lb. (4oz.) velveeta cheese, cut up
1 sheet frozen puff pastry, thawed (because puff pastry is expensive, I use refrigerated pie crust or you can make your own)
Preheast oven to 400 degrees. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes, or until cooked through. Sitr in vegetables, soup and velveeta. Spoon into greased 9-inch square baking dish.
Unfold pastry sheet, or pie crust; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Cut several slits in top of crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Serves 6.
2. Meatloaf
2 lbs. lean ground beef
1 pkg. stuffing mix for chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided (I tend to use more if it seems dry)
Heat oven to 375 degrees. Mix all ingredients except 1/4 cup barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish; top with remaining barbecue sauce. Bake 1 hour or until done. Serve with baked potato and a vegetable.
3. Marinated chicken breasts
1 lb. chicken breasts
1/2 cup oil
1/3 cup soy sauce
1/4 cup lemon juice
2 Tbsp. worchestershire sauce
2 Tbsp. mustard
1 tsp. pepper
1/4 tsp. garlic (1 small clove), minced
Pour all ingredients in a ziplock bag along with chicken (I tend to not measure the ingredients, and just eyeball it). Let merinade in refrigerator for at least 4-6 hours, or longer. You can either cook it on an outdoor grill or on a broiler pan in the oven preheated to 375 degrees for about 30 minutes or until done. Serve with baked and green salad.
4. Layered Chicken & Black Bean Enchilada Casserole
2 cups diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (4 1/2 oz.) can diced green chilies, drained
1 (10 oz.) can red enchilada sauce-mild
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8oz.) container sour cream
Preheat oven to 375 degrees. Heat a large skillet over medium heat and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Sitr in cilantro, black beans, and green chilies.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Pour the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover the dish with foil. Bake for 30 minutes. in preheated oven.
Remove the cover and sprinkle the remaining cheese over the top and dot with the sour cream. Continue cooking, uncovered for an additional 5-10 minutes or until cheese is melted.
5. Cheeseburger Soup
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 Tbsp. butter or oil
1 tsp. basil
salt and pepper
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. velveeta cheese
1 1/2 cup milk
1/4 cup sour cream
In a frying pan, brown beef, drain and set aside. Saute onion, carrots, celery, and basil in a 5 qt. pot for about 5 minutes. Stir in flour and add broth, potatoes, and beef.
Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Serve with your favorite rolls.
6. Sausage and Mozzarella Cheese Pasta
1/2 kielbasa, sliced and cut into quarters
dehydrated onion
1 bottle of Bertolli pasta sauce, sausage flavored
1/2 box Penne pasta
Mozzarella cheese, grated
Saute kielbasa and onion over medium heat, until heated through. Meanwhile, cook pasta according to directions on the box. Drain pasta after it is cooked. Add sausage mixture. Pour pasta sauce into pasta. Sprinkle with mozzarella cheese and let melt. Serve with green salad.
7. Cheesy chicken & broccoli Bake
1 pkg. (6oz.) stuffing mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10oz.) condensed cream of chicken soup
1/2 lb. (8oz.) velveeta cheese, cut into 1/2-inch cubes
Heat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Combine remaining ingredients; spoon into 13x9 inch baking dish. Top with stuffing.
Bake 40 minutes or until chicken is done.
2 Tbsp. Zesty Italian dressing
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cups frozen mixed veggies, (I use broccoli, carrots, and peas)
1 can condensed cream of chicken soup
1/4 lb. (4oz.) velveeta cheese, cut up
1 sheet frozen puff pastry, thawed (because puff pastry is expensive, I use refrigerated pie crust or you can make your own)
Preheast oven to 400 degrees. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes, or until cooked through. Sitr in vegetables, soup and velveeta. Spoon into greased 9-inch square baking dish.
Unfold pastry sheet, or pie crust; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Cut several slits in top of crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Serves 6.
2. Meatloaf
2 lbs. lean ground beef
1 pkg. stuffing mix for chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided (I tend to use more if it seems dry)
Heat oven to 375 degrees. Mix all ingredients except 1/4 cup barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish; top with remaining barbecue sauce. Bake 1 hour or until done. Serve with baked potato and a vegetable.
3. Marinated chicken breasts
1 lb. chicken breasts
1/2 cup oil
1/3 cup soy sauce
1/4 cup lemon juice
2 Tbsp. worchestershire sauce
2 Tbsp. mustard
1 tsp. pepper
1/4 tsp. garlic (1 small clove), minced
Pour all ingredients in a ziplock bag along with chicken (I tend to not measure the ingredients, and just eyeball it). Let merinade in refrigerator for at least 4-6 hours, or longer. You can either cook it on an outdoor grill or on a broiler pan in the oven preheated to 375 degrees for about 30 minutes or until done. Serve with baked and green salad.
4. Layered Chicken & Black Bean Enchilada Casserole
2 cups diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (4 1/2 oz.) can diced green chilies, drained
1 (10 oz.) can red enchilada sauce-mild
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8oz.) container sour cream
Preheat oven to 375 degrees. Heat a large skillet over medium heat and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Sitr in cilantro, black beans, and green chilies.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Pour the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover the dish with foil. Bake for 30 minutes. in preheated oven.
Remove the cover and sprinkle the remaining cheese over the top and dot with the sour cream. Continue cooking, uncovered for an additional 5-10 minutes or until cheese is melted.
5. Cheeseburger Soup
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 Tbsp. butter or oil
1 tsp. basil
salt and pepper
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. velveeta cheese
1 1/2 cup milk
1/4 cup sour cream
In a frying pan, brown beef, drain and set aside. Saute onion, carrots, celery, and basil in a 5 qt. pot for about 5 minutes. Stir in flour and add broth, potatoes, and beef.
Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Serve with your favorite rolls.
6. Sausage and Mozzarella Cheese Pasta
1/2 kielbasa, sliced and cut into quarters
dehydrated onion
1 bottle of Bertolli pasta sauce, sausage flavored
1/2 box Penne pasta
Mozzarella cheese, grated
Saute kielbasa and onion over medium heat, until heated through. Meanwhile, cook pasta according to directions on the box. Drain pasta after it is cooked. Add sausage mixture. Pour pasta sauce into pasta. Sprinkle with mozzarella cheese and let melt. Serve with green salad.
7. Cheesy chicken & broccoli Bake
1 pkg. (6oz.) stuffing mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10oz.) condensed cream of chicken soup
1/2 lb. (8oz.) velveeta cheese, cut into 1/2-inch cubes
Heat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Combine remaining ingredients; spoon into 13x9 inch baking dish. Top with stuffing.
Bake 40 minutes or until chicken is done.
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