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Friday, February 26, 2010

Paula Dean's Taco Salad By: Lindsey

This recipe is an oldie but a goodie. I remember eating it when I was little. Then I had it at a friends house a few years ago and loved it. But, last night was the first time I have ever made it. We had my whole family over to eat it(17 of us) and it seemed like the perfect amount of food. We served it with sausage cheese dip(look under appetizer label for this recipe). It was really good. Hope you like it!


*I doubled the meat since I was making it for so many people*

Ingredients

  • 2 ripe tomatoes, diced
  • 1/2 pound sharp Cheddar, diced
  • 1 large onion, diced
  • 1 head iceberg lettuce, washed, drained and shredded
  • 1 pound lean ground beef, browned, crumbled and drained
  • 1 cup salad dressing (recommended: Catalina)
  • 1 (7-ounce) bag taco flavored chips, crushed
  • 1 cup salsa
  • Tortilla chips, to serve

Directions

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Monday, February 22, 2010

Rachael Ray's Chicken Parm Pasta Toss By: Lindsey

Some of you might have seen Rachael Ray's Top Ten Recipes of 2009 show. But if you didn't, this was one of the recipes. It decided to try to it out. I tweaked it here and there and I did add some mozzarella cheese to the pasta. But it was really good. The recipe seems long but don't let it scare you. It is not hard at all. Hope you like it!



Ingredients

  • Salt
  • 1 pound whole wheat penne
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
  • 2 teaspoons poultry seasoning
  • Black pepper
  • 2 to 3 garlic cloves, finely chopped or grated
  • 1 large red onion, chopped
  • 2 pints grape tomatoes
  • 2 cups basil, chopped
  • 3 cups arugula or baby arugula, roughly chopped
  • 1 cup shredded Parmigiano Reggiano cheese


Preparation

Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.

While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side.

Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

Banana Cream Pudding By: Lindsey

I will never forget this banana cream pudding because my husband made it when we were in college and he lived in a dorm(without a kitchen...I might add). It is THAT easy. Lol! And what is crazy is I, for the FIRST time, made it tonight. Why I have not made this before now...I have no idea. Everyone who was over for dinner loved it!!! My husband is taking it to his small group...so we will see what everyone thinks of it. Yum! I am going to get a bowl of it in a bit. By the way, this recipe is from Derek's sweet sweet nanny who is no longer with us. She wrote this recipe in my recipe book. I love seeing her handwriting. We miss her!


1 16oz. Cool Whip
2 pkg. Jello Banana Cream Instant Pudding Mix
4 Cups of Milk
1 Can of Sweetened Condensed Milk
1 1/2 to 2 boxes of Vanilla Wafers, crushed
5 Bananas

Mix milk and banana cream pudding; add condensed milk and cool whip. Make layers of crushed wafers and sliced bananas in bottom of dish. Then cover with pudding mixture. Continue to layer until all is used. Refrigerate before serving. Makes large amount.

Beans, Beans, they are good for your heart. :) By: Lindsey

So, maybe because we are from the South...I don't know...but the men of our family L-O-V-E beans. Any kind of bean will do. But they love them. And honestly, most of us women do to. I just started making beans for my hubby. My mother-in-law(the woman who sends me most of these yummy recipes on here) has introduced to me a new way and EASY way to make some good ole black eyed peas and lima bean mixture(or whatever kind of bean you would like). I made them tonight and my dad and husband absolutely loved them. My Dad said he would rather have those beans then the ones my Mom makes with a real ham hock. ha. That should tell you how good they are. Here ya go...it is easy breezy.


1 bag of frozen lima beans(or baby lima beans)
1 bag of black eyed peas
1 can of green beans(optional)
3 packets of Goya Ham Seasoning(they come in a box)

Combine all beans together in a pot. Fill up the pot with water just covering the beans. Pour three packets of Goya Ham Seasoning in the pot. Stir and let it boil until beans are ready. You might want to add salt and you might have to add water if the water boils down. SO GOOD!

Monday, February 1, 2010

Hot Breakfast Egg Biscuits by Ashley

These breakfast biscuits are so good. This is a recipe my mother-n-law gave me and she is a really good cook. I made them for church one day and they were going like hot cakes.
Ingredients:
1 can Grand Biscuits
1 lb pan sausage (hot)
6 oz. grated pepper jack cheese
2 Tbs Parmesan cheese
2 eggs
Directions:
Brown sausage. Grate cheese. Mix cheeses with beaten eggs. Fold in sausage.
Spray muffin tin. Separate biscuits into muffin tin. It makes about 18. Put cheese/egg mixture on the biscuits.
Bake in oven on 350 for 20 minutes.