Sunday, July 13, 2014

Spinach and Artichoke Dip

2 cans Artichoke hearts drained and roughly chopped
1 small box of frozen spinach, cooked and squeezed dry
1 clove of garlic, minced
1 green onion diced
1/2 c mayo or Greek yogurt
1/2 c sour cream
1 c Parmesan cheese
1 c pepper jack cheese
Spray your casserole dish with non-stick spray.  In a bowl, mix all ingredients except pepper jack cheese, pour into casserole dish and top with pepper jack cheese. Bake at 350 for 30 minutes or until hot and bubbly. Serve with pita chips or tortilla chips.
***This came from Facebook - so I can't take credit.  The first time I made this I followed the directions, as this cools the cheese forms a crust on top that is hard to break through.  The second time I made this I added the cheese to the dish, it stayed cream and "dippable" even after it cooled.  I will continue to add the cheese to the dish.

Wednesday, January 22, 2014

WW Potato Soup for the Crockpot

I didn't mark where I got this from off  Facebook (sorry).  I made this soup this  summer for work and they scraped the crock-pot clean! This is a keeper and will be made again (actually was just requested - prompting this post)

1 26-30 oz frozen hash browns/Potatoes O'Brien/Country potatoes
2 cans chicken broth
1  can fat free cream of chicken soup
1/4 c chopped onion
1/4 tsp pepper
8 oz low-fat cream cheese
1 c milk
Add first 5 ingredients to crock-pot and cook on high for an hour.  Stir and then turn to low for another hour.  Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer.  Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish).  Makes 8-10 cup servings   WW Points+:  2 pt no garnish - 3.5 per cup with garnish.

OK, so once again I can't follow a recipe.  I added the hash browns to the broth, soup, and onion, and cooked until tender on the stovetop.  I used my immersion blender and "blended" a small amount.  Then I added the cream cheese and milk, I added this to the crock-pot the next day for work and it was hot when we were ready to eat!  

Friday, January 17, 2014

What to do?

If you follow our blog, Thank you!

We are having a problem with a couple of trawler sites increasing our views everyday and messing up our stats .  Please send me an email and I"ll add you to the "accepted" list, unless anyone knows how to block the trawlers.


Kelly & Pam

Monday, January 13, 2014

Venus De Milo Soup

Got this from a friend so I don't know where credit goes -  but this is good!

1 ½ lb. ground hamburger                          
1 med onion
2 cans chicken broth                                  
4 c water
2 cans petite diced tomatoes (with juices)              
1 pkg onion soup
1 TBS Worcestershire sauce                
1 c Orzo pasta
16 oz bag mixed vegetables (corn, green beans, peas, carrots)
salt and pepper to taste                              
Grated Parmesan cheese
Brown hamburger with chopped onion in bottom of large stock pot. Add water, broth, tomatoes, onion soup, and mixed vegetables and simmer with cover for 1 hour. Add Worcestershire sauce and salt and pepper to taste. Cook the orzo separately for 9 minutes (al dente) and add to soup. Serve with Parmesan cheese on top and warm bread.  Serves 6-8

You need 60 ounces of liquid.  I used 5 cups beef broth,  2 cups chicken broth and 1/2 cup  water. I usually cook this in the evening for work the next day, and put it in the crock-pot.  I add the cooked orzo about 30 minutes before we want to eat.

Saturday, January 11, 2014

Holiday Bacon Appetizers

1 pkg Club Crackers
1 lb Thin Sliced Bacon (or More Depending On Number Of Crackers)
Grated Parmesan Cheese
Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Lay crackers (as many as you want) face up on a cookie sheet.  Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.  Place the bacon wrapped crackers onto a baking sheet that has a rack on it.  Place in a 250-degree oven for about 2 hours.

Ok, so these are the new favorite appetizer.  We tried Parmesan, Brown Sugar and Bleu cheese, Parmesan won hands down!  Also 1 package of bacon gave us 30 appetizers, (promise they will go fast).  One of the boys made these and used a Chipotle Cheddar and said they were just as good!  Go to Ree's page for step by step directions at The Pioneer Woman.   Ree says you can make these and freeze them, ours never got that far.

Sunday, November 24, 2013

Mashed Potatoes in a Crock Pot

5 lbs sierra gold potatoes or red potatoes, diced with peel
1 c water
1 c butter, cut into chunks
1 TBS salt
¾ tsp pepper
1 1/3 c milk, warmed
Place the potatoes, water, and butter into a slow cooker.  Season with salt and pepper.  Cover, and cook on High for 4 hours.  Do not remove the excess water from slow cooker. This adds to the creamy texture.  Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.  Keep warm on low until serving.  Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

*** Notes - I used the "butter gold" potatoes, don't!  They are stringy and have a weird texture.  I think I would have been happier with plain ole russets!  Otherwise this was easy & good!

Sunday, November 10, 2013

Pecan Pumpkin Butter Dip

One of the Bunko hostesses makes this (thanks Vicki) and it is wonderful.  I have my changes below.  

1 jar (approx. 9 oz.) Pumpkin Butter (on the jelly aisle)
8 oz cream cheese - softened
1/2 lb cooked, crumbled Bacon or 1 bag Hormel Real Crumbled Bacon 
5 - 6 green onions, chopped 
1/2 - 1 c pecans, chopped
crackers - any kind you like
Gently spread cream cheese on bottom of serving dish (I use small, shallow dish).  Spread pumpkin butter over cream cheese.  Layer bacon, onions and then pecans over top.  Serve with crackers.  Can serve immediately but better to refrigerate for several hours.   Keeps well covered for two days.  Use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter 

I used 2/3 of a jar of Trader Joe's Pumpkin Butter
I used almost a whole bag of  Bacon Bits
I used 1 lone green onion

I would also like to make this as a cheese ball. I would mix the cream cheese and pumpkin butter until smooth. Chill and then mold, roil in the bacon bits, green onions and pecans.  If you beat me to making it this way - let me know the results.

Wednesday, October 2, 2013

Freezer Friendly Broccoli Cheese Soup

1/4 cup butter
1/4 cup flour
2 cup half and half
2 cup chicken stock
1/2 cup chopped onion
1 1/2 cup frozen chopped broccoli
1 cup chopped carrots
1 teaspoon pepper
1/2 teaspoon salt
2 cup shredded cheddar cheese
1/4 teaspoon nutmeg
In a large stock pan over medium heat, melt butter and add flour.  Whisk together while it cooks for 3-4 minutes.  Slowly stir in half and half and chicken stock, and continue to whisk together.  Cook over medium heat until it begins to simmer.  Once simmering, reduce heat to low and simmer for 20 minutes.  After simmering, add onion, broccoli, and carrots.  Cook over low heat for another 10 minutes or until vegetables are tender.  Add salt, pepper, and cheese.  As the cheese melts, make sure to stir well to combine.  Once cheese has melted, add nutmeg and remove from heat.  Soup will be have vegetable chunks.  If you prefer your soup smoother, use an immersion blender to get desired consistency.

We always double this and get 16 cups for lunch.  So that means 8 each.  

Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

1 chicken breast, poached and diced
1 can cream chicken soup
1 c frozen mixed veggies
1 c cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 cans Pillsbury biscuits
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.  Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.  Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake at 400 for about 15 minutes. Check at the 12 minute mark.  Let rest for about 3 minutes and dig in!

Ok - So those that "truly" know us, know we have to adjust recipes!  We wanted more protein to offset the carbs in the biscuit.  So we used 2 chicken breasts, only used peas and carrots, and backed the Herbs De Provence to 2 teaspoons.  By adding the extra chicken breast it needed more "gravy", so we added about another half can of cream of chicken soup.  We used Regular Grand biscuits, next time we will use the Grand Flaky Biscuits.  These are definitely a keeper.  We ended up with 16 mini pot pies, that equals 8 lunches (really only 7 because we had to taste test!). Thanks for a great recipe!

Sunday, September 8, 2013

Finally a day to cook!

Ok so it's not much - but to have time to plan to fix To Die for Pot Roast  is great!  Roast, mashed potatoes and a veggie is on the menu.  The roast has been cooking since early this morning (it smells GREAT), we'll have dinner tonight and leftovers for one night this week.  So glad summer is winding down.  I've collected ALOT of recipes over the summer - now where to start cooking for fall!  Rest assured if any get the thumbs up, I'll post them.  Until them --  Happy cooking.