Saturday, February 26, 2011

One of my ALL TIME Favorite dishes

Fall In a Bowl
(I'm sorry I don't have a picture of this.  It looks like mush but tastes amazing!)

3 Cups cooked brown or white rice
1 Cup chicken broth
Pinch of Cinnamon
Pinch of Nutmeg
1 T. Brown Sugar
¼ tsp. Pepper
1 lb. Cooked mild Italian Sausage
8 Pieces cooked, crispy, and chopped bacon
1 Cup diced Carrots
½ Cup diced Celery
1 Yellow onion chopped
1 T fresh parsley chopped

Mix everything together in a crock-pot and let cook on low for 6 hours.  It is basically a soup/casserole dish.  If you want it more soup like to eat with some thick french bread add 1 more cup chicken broth.  Here is my Garlic Bread recipe and it's the only one I will ever use.  Make sure it's on at least day old or older crunchy, thick bread.

Garlicy French Bread Recipe

5 Thick slices of French Bread
1 Cube softened butter
3 garlic cloves grated into mush
1 heaping T. Fresh Parsley chopped

Mix all ingredients together and spread over the slices of bread.  Put a layer of aluminum foil down on a cookie sheet and place the bread slices butter side up and broil on high until toasted to your liking.

Buffo's Chocolate Chip Cookies

The Finished Product!!
I made this recipe when I was in jr high.  I never really had measurements, I just added what I thought it needed until it made the cookie dough I wanted. 
The reason they are called “Buffo's” is because of my neighbor growing up.  He lived next door to me until I got married and moved out of my parents house.  His name was John Buffo.  I would make him a plate of cookies every Sunday and sometimes during the week.  He got a plate and then his daughter and wife got a plate to share.  They are his favorite treat and so I named them after him.  :)

1 C white sugar
1 C packed brown sugar
1 1/3 C Shortening
2 Eggs
2 tsp Vanilla
1 tsp baking soda
1 tsp salt
3 C flour
1 bag Milk Chocolate Chips

Heat oven to 375 degrees
In a electric mixer combine all sugars, and shortening until smooth.  Add Vanilla and eggs, mix until smooth.  Add all dry ingredients and mix until dough is formed.  Dough should be slightly sticky but not enough where it won't come off your finger if you touch it.  If it is too sticky just slowly add flour while mixing 1 T at a time, until desired consistency.

Add your favorite kind of chocolate chips.  I just dump them in until I think there is enough.  It's your decision.  If you like a lot in each cookie add a whole bag, if you want less add ¾ bag.  It's really your preference.

Spoon onto greased cookie sheet and cook for 8 min.  Cookies are done when the bottoms are slightly browned.  Place on a cooling rack to cool, but they are the most nummy when they are warm!

Wednesday, February 23, 2011

Chicken Enchilada Chili

I have never made chili in my life until today.  This morning I was writing in my journal and trying to figure out dinner.  I went to the pantry and looked to see what I had and came up with (not to pat myself on the back) the most awesome white chili ever!!  ;)  Dave doesn't like chili and he even liked this, so I'm pretty excited about it.  So here is my newest recipe.  It's even better because it's a crock pot recipe!  (I'll get a picture up soon.  I had to type this really quick so I remembered how I had made it.)

4-5 boneless, skinless, chicken breasts (Mine were even frozen)
2 cans black beans, drained and rinsed
1 can pinto beans drained
2 packets taco seasoning
2 C. frozen corn
1 C. frozen peas
8 oz. sour cream
2 cans cream of chicken soup
2 cans chicken broth
1 tsp dried parsley
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper to taste

Spray your crock pot with pam, or drizzle with oil.  Put your chicken on the bottom and then put everything else on top except the sour cream.  (You're going to save the sour cream for the last 2 hours of cooking.)

Put the crock pot on low for 8 hours or high for 6.  When your
chili is 2 hours from done, shred your chicken breasts with a fork.  (I took mine out onto a plate and shredded them, and then dumped the meat back in.)  After you shredded your chicken put your sour cream in and stir until well incorporated.  Continue letting the soup cook for 2 more hours.

(If your soup isn't as thick as you want it, take the lid off your crock pot and put the setting on warm and it will thicken a bit.)

I serve with hot rhodes rolls or some type of bread that can sop up all the soup.  Enjoy!

From my friend, Kenna

My dear friend Kenna Macky makes some delicious soup recipes.  She has soup every sunday, and I wish I lived at her house to try them.  She just sent me this awesome recipe and so I had to share with all of you.  You can check out her blog at the bottom of this post.  Thanks Kenna!
Chicken and Dumpling Soup

1 whole fryer chicken
2 tablespoons butter
2 stalks celery, cut into small pieces
1 medium onion, chopped
1 bay leaf
1/4 teaspoon ground pepper
1 teaspoon salt
4 chicken bouillon cubes
3 cups water
1 cup corn
1 cup peas
1 cup green beans
3 tablespoons flour
Fluffy Dumplings

In a large dutch oven, brown chicken in hot butter. Add celery, onion, bay leaf, peppercorns, salt, bouillon, and water. Bring to a boil; cover and simmer over low heat for 20 minutes or until just about tender. Add carrots and simmer 15 minutes. Then, dissolve 3 tablespoons flour in a 1/2 cup cold water. Stir into chicken mixture and bring to a boil. Spoon fluffy dumpling mixture over top of chicken mixture. Cook , covered for 12 to 15 minutes or until dumplings are no longer doughy underneath.

Fluffy Dumplings
1 1/2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil or melted shortening

In a medium mixing bowl, combine flour, baking powder, salt, and nutmeg. Add milk, egg, and oil. Stir only until dry ingredients are moistened.

Check out Kenna's blog here.  Thanks for the recipe Ken!

2 of my Favorite "Treats"

  Peanut Butter Balls
1/2 cup ground Flax Seed
1/2 cup Honey
1 cup natural peanut or almond butter
2 cups rolled Oats
1 cup unsweetened shredded Coconut (optional)
1/2 cup organic Chocolate Chips (optional)

In a bowl mix all of the ingredients together until well combined (I use my hands to mix because it’s hard with a spoon).
Roll into balls and place on wax paper. Refrigerate for about 1 hour or until firm. Enjoy!

Portuguese Tart

1 Cup Sugar
3 ½ T. Butter melted
2 Eggs
1 Cup Flour
14oz./1 can Sweetened Condensed Milk
2 Cups Milk

Preheat oven to 400 degrees

Beat the eggs in a large bowl.

Mix all the ingredients together.  This is such a simple recipe.  If the mixture is lumpy, strain it to get a smooth batter.

Ladle the mixture into greased muffin tins.  This recipe yields 18 tarts.

Bake for 15 minutes.  Reduce the temperature to 325F and bake for another 20 minutes.

Friday, February 18, 2011

Easy Shepherds Pie

This recipe is quick and easy and comfort food.

Easy Shepherds Pie

1 lb. Ground Beef or Ground Turkey
1 Onion chopped
1 ½ Cup Vegetables (I use diced carrots, peas, and corn.)
3 Big russet potatoes peeled and cut into chunks
4 T Butter
½ C Beef Broth
½ Cup Cheddar Cheese
Salt and Pepper for seasoning

Heat oven to 400 degrees

In a skillet brown beef or turkey and set aside.  Wipe Skillet clean.  Add 1 T. butter and saute carrots and onion until soft and onion is translucent.  Add in peas and corn and cook until all vegetables are soft.  Add in ground beef or turkey.  Mix well.

Meanwhile put cubed potatoes in pan of water and boil for 15 minutes with 1 tsp. Salt.

Once potatoes are cooked, drain and mash with 3 T butter and beef broth.

In a 13x9 baking dish arrange meat and vegetables on bottom of dish.  Layer mashed potatoes on top.  Sprinkle cheese on top of mashed potatoes.

Bake for 30 minutes.

Serves 4.

Scrumptious Macaroni

This recipe is delicious as a main course or a side course, and it's kid approved.  It's also super easy!!

Scrumptious Macaroni and Cheese

4 Cups uncooked macaroni
3 Cups Sharp Cheddar Cheese
1 16oz Carton Sour Cream
3 Chicken Breasts Cooked and cut into Chunks (I cut mine into chunks first and then I cook them)

Heat Oven to 350 degrees.  Grease a 13x9 inch baking dish.

Cook macaroni according to box directions.  Drain and spray with cold water.  Transfer back into pan and put in sour cream, and 2 ½ cups of cheese.  Mix until cheese and sour cream are melted.  Add chicken and toss until well combined.  Transfer into baking dish.  Sprinkle with remaining cheese. 

Bake for 15 minutes or until cheese is melted and lightly brown on top.  Very Lightly Browned.

Thursday, February 17, 2011

Bacon, Egg, and Tomatoes Oh My

Bacon, Egg, and Tomato Casserole

8 slices of bacon chopped and cooked
6 Large Eggs
1 ¾ Cups Milk
4 Slices of bread torn into crumbs
10-15 Grape Tomatoes or 2 small tomatoes diced
1 ½ Cups Shredded Cheddar Cheese
Salt and Pepper

Heat Oven to 350 Degrees

Butter a 2 quart baking dish

Whisk eggs and milk together

Arrange torn bread over the bottom of the baking dish.  Sprinkle with bacon, and tomato pieces.  Top with cheddar cheese and then slowly pour the egg mixture on top.  Sprinkle with salt and pepper.  Bake for 35-40 minutes or until top is browned and the whole mixture is puffy.

This recipe will serve 4-6 people.

Fabulous French Toast

Fabulous French Toast

8 thick slices of 2 day old bread (I use a thick French bread for my bread)
2 tsp. Cinnamon
3 T. Powdered Sugar
4 eggs
2/3 Cup Milk

Heat griddle to 350 degrees

Combine all Ingredients besides bread in a 8x8 pan or pie plate.  Mix well until egg mixture is creamy.
Dip each slice of bread on each side until it is well coated and thoroughly absorbed.  Place each slice on griddle and cook on both sides until well brown and crisp.

Serve with my Buttermilk Syrup or any syrup of your liking.  I also serve with butter and drizzle with cream, powdered sugar, or strawberries.

Buttermilk Syrup Recipe

1 ½ C White Sugar
¾ C Buttermilk
½ C (1 cube) Butter
2 T corn syrup
1 tsp Baking Soda
2 tsp pure Vanilla

In a saucepan stir sugar, buttermilk, butter, corn syrup, and baking soda.  Bring to a boil and let boil for 7 minutes.  Remove from heat and stir in Vanilla.

Friday, February 11, 2011

German Man's Breakfast

1 Cup Cubed Cooked Ham
½ Cup Chopped Cooked Bacon
2 Medium Russet Potatoes Peeled and Diced
2 Green Pepper Diced
1 Red Pepper Diced
1 Small Yellow Onion Chopped
8 Mushrooms Sliced
1 Avacado Sliced
1 T. Fresh Parsley
3 T. Olive Oil
4 Eggs Scrambled
1 Cup shredded Cheddar Cheese
Salt and Pepper

Boil Potatoes with a pinch of salt for about 7 minutes to the point you can stick a fork in easy but they aren't falling apart.  Immediately drain them and spray cold water on them.  Set aside.

Remove the seeds from your peppers, put in a skillet with 1 T. olive oil along with onion, mushrooms, and parsley.  Saute until onion is translucent and almost browned.  Put in the bowl with the Potatoes.  Wipe the skillet clean and heat up the bacon and ham.  Set aside with potato mixture and wipe skillet clean.  Put  1 T. of olive oil in the pan.  Scramble your 4 eggs. 

Dump potatoes, vegetables, and meat, in the pan with the eggs.  Cook with 1 T. of olive oil until your potatoes are a little brown.  At this point all your veggies should be a little browned.  Remove from heat.

Serve in a bowl with grated cheese on top and avacado slices on the side.  Sprinkle salt and pepper on top to your liking.

Salsa, hot sauce, and/or ketchup, are also good with this breakfast.

Sour Cream Sugar Cookie

3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1/2 cup sour cream

Into a bowl, put the flour, baking soda, and salt. In a mixing bowl, mix/cream butter, sugar, egg, and vanilla together. Beat for 2 minutes. Add sour cream and half of the dry ingredients; beat 1 minute. Mix in remaining dry ingredients until well combined.

Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter. Place cookies on greased cookie sheets; bake at 375° for 8 to 10 minutes.

Store soft sugar cookies in an airtight container.
Makes about 6 dozen soft sugar cookies.

Cream Cheese Frosting

1/2 of a 16oz. bag of Powdered Sugar
1/2 cube of butter
1 pkg. cream cheese
1/2 tsp. Vanilla

Mix all ingredients together and then slowly add Tablespoons of milk until your frosting is at it's desired thickness. Add your food coloring and frost cooled cookies.

Veggie Pasta

1 box barilla Penne
1/2 lb. cherry tomatoes halved
1/2 lb. diced asparagus
1/4 c. olive oil
1/4 c. pasta water
1/2 lb. mozzarella cheese
2 cloves garlic minced
handful of fresh parsley chopped
1/4 tsp. salt
1/4 tsp. pepper
5-6 chicken tenders cooked (optional)
cook pasta according to package. drain pasta and put back into pot.  Reserve 1/4 cup of the starchy pasta water.

In a skillet combine oil, garlic, parsley, asparagus and cook for about 8 minutes until asparagus is a little soft.  Throw in the tomatoes and pasta water.  Let cook until tomatoes pop just a little. 

Dump tomato sauce over the pasta and dump your 1/2 lb. shredded mozzarella on top.  Mix until cheese is melted.  Serve alone or with a chicken tender on top.

(if you want a juicier more tomato sauce, use a potato masher and mash tomatoes when they are done cooking.  Let simmer for a bit longer, and then dump over pasta.)

Thursday, February 10, 2011

Sausage and Bean Bake

1 T. Olive Oil
1 1/2 lb Italian Sausage Links cut unto 2 in chunks
1 onion diced
2 Medium Carrots cut into 1/2 in chunks
3 cloves of garlic chopped
1/2 cup chicken broth
1 28 oz can Diced Tomatoes
2 15oz cans white beans drained and rinsed
1 cup fresh flat leaf parsley chopped
Salt and Pepper
2 cups coarse bread crumbs from 1-2 day old bread

Heat oven to 375F.  Heat 1 T of oil in large pot over medium-high heat.  Cook the sausages until browned and transfer to a plate.

Wipe out the pot and heat 1 T of remaining oil over medium high heat.  Add the onion and garlic and carrots.  Stir until the onion and garlic are translucent and the carrots begin to soften.

Add the chicken broth, and cook for 1 minute.  Add the tomatoes with their juices and bring to a boil.  Stir in beans, parsley, and 1/4 tsp of salt and pepper.  Transfer to a casserole dish.

In a bowl combine the bread crumbs and remaining oil and sprinkle over bean mixture.  Bake until golden brown about 25-30 minutes.

Italian Sausage Rigatoni

1 pkg. Rigatoni Pasta
1 pkg. Mild Italian Sausage Links
1 red onion sliced
2 cloves of garlic minced
4 T. olive oil
1 26oz jar of your favorite pasta sauce
2 T. Fresh parsley chopped
1 tsp. dried Oregano
In a saute pan add your oil, onion, and garlic.  Cook until translucent and set aside.

In another pan brown your sausage links thoroughly and crisp them on the outside.  When they are done cut them into coin slices.

Cook Pasta According to package instructions.  Drain Pasta, but reserve 1/2 cup of pasta water.

In your pasta pot combine you pasta sauce, pasta, sausage, onion, garlic, parsley, and oregano.  Heat until everything is warm. 

Put into your pasta bowls and sprinkle with parmesan, or romano cheese.  Enjoy!

Sunday, February 6, 2011

Super Bowl Treats

In Honor of the big game I wanted to post some of my favorite quick, easy, and delicious sides for the game.  These are great for any get together, but for some reason the biggest appetizer day in my book is Super Bowl day.  So here are a few to excite your tasty buds!

Texas Caviar
1 (15oz) can of corn drained
1 (15oz) can black-eyed peas, drained and rinsed (or substitute black or pinto beans)
1 jalapenos, seeded and minced 
1 medium Tomato, diced
3/4 C. green or red bell pepper, diced
1/2 C. red onion, diced
1/3 C. Italian salad dressing
Salt and Pepper to taste
1 T. Flat-leaf Parsley, chopped (you can use cilantro if you like that more)
2 tsp. Fresh squeezed Lime juice

Combine the corn, black-eyed peas, jalapeno, tomato, bell pepper, onion, and salad dressing in a large mixing bowl.  Taste, and add S&P to complete.  Cover the bowl and refrigerate for 1-2 hours, letting the flavors meld.

Just before serving, add the parsley and lime juice and toss again.  Serve with Tortilla chips.  Refrigerate any leftovers.

Fake Fried Ice Cream Balls
Vanilla Bean Ice Cream
crushed sweetened corn flakes
coconut flakes

Scoop ice cream into balls and put on a pan with parchment paper.  Stick in the freezer until hard.

In the meantime, mix together the corn flakes, a little cinnamon, and coconut flakes.  
 When the ice cream is hard roll in the corn flake mixture and place in serving bowls.  Drizzle with a little honey and serve.  Delicious!

Wednesday, February 2, 2011

Individual EASY Pizzas

I'm all about easy recipes.  This one is so much fun, because everyone gets their own pizza with the ingredients they want.


For Pizza Dough:
1 bag of Rhodes Rolls

For Pizza Sauce:
1 (15 ounce) can tomato sauce
1 (6-8ounce) can tomato paste
1 Tbs. ground oregano
3 Tbs. Fresh Parsley Chopped
1 1/2 teaspoons dried minced garlic

For Pizza Toppings:
Canadian Bacon
Green Peppers Diced
Red Onions
Fresh Tomatoes

Let the rhodes rolls thaw.  Once thaw roll out until it's about the size of your open hand (a personal pizza size).  Place pastry paper over a 9x13 pan and place the pizza dough on the pan.

Heat oven to 350 degrees.

With a blender or food processor blend all of the pizza sauce ingredients until smooth.

Spread sauce on each personal pizza dough and add toppings.  

Bake for 15-18 minutes, or until crust is golden brown, or as dark as you like.

Take out and let cool and enjoy!

Sausage, Tomato, and Cream Cheese Dip

I love this dip.  It's easy because it's in the crock pot, and it's completely addicting.  I know it sounds like weird ingredients to put together, but it's so nummy!  It's perfect for the Superbowl.


1 pkg. breakfast sausage links browned and cut up into chunks
1 12oz pkg. cream cheese cut into 1 inch squares
1 can of tomatoes and green chilies combined (it's the "Rotel" brand)


Brown sausage completely and cut into chunks, and drained. In a slow cooker put the cream cheese chunks on the bottom. Drain tomatoes and chilies. Dump the tomatoes and chilies over the top of cheese. On the top of all of that dump in the sausage. Turn on low and cook for 90 min. After 30 min. stir to make sure the cheese isn't still on the bottom. After 90 min. turn your slow cooker to "warm". Serve with your favorite Tortilla chips. Enjoy!

Davey's Chicken Noodle

I named this after my husband because it is his favorite.  He always wanted a really good Chicken Noodle like his Grandma's and I was determined to make one.  After a couple tries I got it completely right.  I promise, you will not be disappointed by this recipe, and you'll have the chicken noodle soup that everyone refers to as "The Best".  

Just a warning, this is not a fast soup.  I make everything from scratch, even the broth, so this is about a 7 hour process, but sooooo worth it!

Oh, and 1 more thing.  I don't really measure any of the ingredients which makes it more fun.  You just add until it tastes like what you want.  If you have any questions just ask.

1 Whole Fryer Chicken (I use Tyson)
2 cans campbells cream of chicken soup
2 onions quartered
2 full stalks of celery
1 big bushel of carrots
4 cubes chicken bouillon
2-3 tsp. dried parsley
2 tsp. dried basil
1 bag of wide egg noodles

Put the full chicken with skin on, and not cooked, into a huge soup pot.  Put the 2 quartered onions, bouillon cubes, 1 bushel of celery (just cut the entire bunch in half and use the leaves), parsley, and basil, and fill up the pot with water covering everything.  Leave about 2-3 inches on top.  Cover and put on the stove top on low heat.  Simmer for about 3-4 hours or until the chicken is falling off the bones.

With a slotted spoon scoop out everything, but leave the broth in the pot still simmering.  Put the chicken into a bowl and let cool.  Once it is cooled pull every piece of the skin off the chicken and discard the skin, and veggies.  Pull all of the chicken off the bones and rip into pieces, and put into the broth.  Then put the 2 cans of cream of chicken into the broth.  Let simmer while you cut up the veggies.

Take your other stalk of celery, wash, cut off the bottom, top, and discard the leaf parts.  Dice into bite size pieces.  Take the bushel of carrots, peel, and dice into bite size pieces.  Put both the celery and carrots into pot.  Let simmer until soft.

When veggies are soft, add about 2 1/2 cups of the wide egg noodles.  Let that simmer until they are soft.  Once everything is soft you can flavor your soup.  (You want everything to be absorbed before you add salt and pepper).  Add the salt and pepper until it is the flavor you like.

I serve with fresh rolls with butter.  

Like I said before, nothing is a precise measurement.  Just add stuff until it looks and tastes like you want it to.  Let me know how you like it!  Using the full chicken to make the broth makes the most rich and delicious broth because the skin just makes is so creamy and rich!  Enjoy!

New Twist on Meatloaf

I never really loved Meatloaf and neither did my husband.  I was determined to come up with a recipe that we both love, because we all know that it's one of America's staple meals.  :)  I made this once and Dave and I about died.  Not only was it meatloaf, but it was DELICIOUS!  So here is what I came up with....

1 1/2 lb. Lean Ground Beef
1 1/2 lb. Mild Italian Ground Sausage
3 Garlic cloves minced
2-4 T. Extra Virgin Olive Oil
1 Large red onion Diced
2 T. Fresh Parsley Chopped
2 T. Fresh Basil Chopped
2 eggs Beaten
1 Cup Bread Crumbs/Saltine Crackers Crushed
Salt and Pepper to Taste

Heat oven to 375 degrees.  Put oil into a saute pan and heat.  When the oil is hot, throw in the onion and garlic and cook it until it is translucent.  Let it cool. 

In a mixing bowl mix the cooled onion and garlic, eggs, meat, herbs, and bread crumbs.  Form the meat into a loaf and put into a greased loaf pan.

Bake in the oven for anywhere from 45min-2 hours.  Use a meat thermometer to see when the internal temp. reads 175 degrees.  Once the temp. is 170, turn off the oven and turn on the broiler to high.  Broil the meatloaf for about 5 min or until crispy on top.  Watch it carefully.  You just want the outside crisp.

Take out of the oven and serve with grilled asparagus or red potatoes.  Delicious!