Thursday, January 28, 2010

Bulldog Brittle

Apparently this recipe has been around for a long time but until this past Christmas I have never eaten it----loved, loved, loved it!! As always my favorite recipe's are those that are delicious and easy, so here's another one. Donna

Bulldog Brittle

8 whole graham crackers
1 cup of chopped pecans
1/2 cup (1 stick) margarine
1/2 cup (1 stick) butter
1/2 cup sugar

This is so good and so inexpensive to make that you will probably want to double the recipe.

Break crackers into fourths. Place on foiled lined cookie sheet pan, leaving space between crackers. Sprinkle chopped pecans over top of crackers. Melt margarine and butter in boiler. Add sugar, bring to a boil, stirring constantly. Boil exactly 2 minutes, pour over pecans and crackers. Bake at 350 for 10-12 minutes. DO NOT BROWN. Let cool and break into pieces.

Friday, January 22, 2010

Mexican Crock Pot Dish: by Kimberly

This was a hit the other night when we had friends over. Super easy and delicious! Here goes:

Combine the following ingredients in a crockpot:
4 chicken breasts
1 can black beans
1 can corn
1 can rotel
1 cup salsa
chopped fresh cilantro

Cook on high for 4-5 hours or on low for 8 hours. Just like the chicken taco recipe, shred the chicken before serving. I served with tortillas making tacos - garnished with cheese, avocados and sour cream. I also served with taco rice as a side. Hope you guys enjoy as much as we did.

Monday, January 18, 2010

Chicken and Rice Soup: by Kimberly

Okay, this is really from my good friends, Kristen and Lauren. But it's so good and they said I could share it with everyone! I hope you enjoy as much as we have over the past few weeks of cold weather. Sometimes I do the celery and carrots and sometimes I don't. Also, on a side note: my middle son is allergic to dairy, so on most recipes that I post that include milk or whipping cream, I use soy milk instead and it works great. I'm always looking for easy ideas for dinner that don't include a block of cream cheese!!


4 c chicken broth
2 c water
2 cooked chicken breasts, shredded
1 package (4.5 oz) of quick cooking Uncle Ben's long grain & wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
3/4 c all-purpose flour
1/2 c butter
2 c heavy cream
1 c chopped celery
1 c chopped carrots
1-In large pot over medium heat, combine broth, water, and chicken. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2-In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in cream a little at a time until smooth. Cook until thickened, approx. 5 min.
3-Stir cream mixture into broth and rice. Cook over medium heat until heated through, approx. 10-15 min.
*The carrots and celery weren't in the original recipe, we just added them in. I put them in a pan with some butter and saute until soft and then add them at the very end.

Poblano Corn Chowder with Shrimp: by Kimberly

Really this is from my mom, Roxanne. But everyone loves it!

4 tbsp butter (room temp)
2 tbsp all purpose flour
1 medium onion, coursely chopped
2 celery sticks
2 poblano chili peppers, seeded and chopped
2 cans cream style corn
1 16oz package frozen corn kernels, thawed
2 14oz cans low salt chicken broth
1 cup whipping cream
2 teaspoon sugar
1/2 tsp cayenne pepper
1 lb uncooked shrimp, peeled, devined, coursely chopped
6 tbsp chopped fresh cilantro

Mix 2 tbsp butter & flour and set aside.
Finely chop onion and celery in food processor.
Melt 2 tbsp butter in large pot over medium high.
Add onion and celery and chilis, saute until soft (about 6 minutes)
Add cream corn and next 5 ingredients:bring to a boil. Reduce heat.
Whisk in butter/flour mixture: simmer 15 minutes to blend flavors
Add shrimp & 4 tbsp cilantro. simmer until shrimp are cooked (about 5 minutes)
Season with salt and pepper. When served, you can sprinkle remaining cilantro on top of each serving!

Slow Cooker Chicken Chili: by Kimberly

1 lb, cut up into small chunks
1 chopped onion
1 can chicken broth
2 cloves of garlic, finely chopped
2 tsp cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 15oz can white beans, drained or rinsed
1 or 2 chopped red, green or yellow bell peppers
jalopeno chili peppers - depending on how hot you like it.

In a 4 or 6 quart cooker combine chicken, onions, chicken broth ,garlic, cumin and oregano.
Let cook approximately 4 hours - add beans
Don't add the bell peppers or jalopenos until the last hour before serving or chili will be mushy