Lombard Family Recipes

Sour Cream Rolls/Biscuits

2011-11-30T08:56:00.001-08:00

Easy Breezy and Delicious!!

1 Cup Sour Cream or Greek Yogurt

1 Stick of butter (1/2 cup)

1 Cup of Bisquick

Mix. Bake on 350 until golden.

This will fill 12 muffin cups, but they tend to be on the small side. I double it.

Pumpkin Peanut Butter Oatmeal Bars (Super Healthy) by Ashley

2011-10-18T07:08:00.001-07:00

My 8yo and I made these last night on a whim. We had all the ingredients in our pantry. They are delicious and healthy. My boys loved them.

Pumpkin Peanut Butter Oatmeal Bars

Ingredients:
scant 1/2 cup peanut butter
scant 1 cup pumpkin puree
2 cup oats (whole rolled; not quick cook) (I used quick and it still worked)
1 cup brown sugar, packed (I used Splenda brown sugar)
1/2 cup white sugar (I used Splenda)
1 Tablespoon pumpkin pie spice
3/4 teaspoon cinnamon
1 Tablespoon vanilla extract
1/3 cup each of add-ins: white chocolate chips, Craisins, or whatever your heart (or pantry) desires (I used Craisins, chocolate chips, walnuts, and coconut)

Directions:
Preheat oven to 350-degrees F.
Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8x8 or 9x9-inch baking dish. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool. Allow to cool very well before slicing into squares. Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Source: Love Veggies and Yoga

Oops

2011-10-09T18:29:00.000-07:00

Hey Again,

I am very new to this Pinterest thing. And I just realized that I think we have to have a picture to to Pin our recipes. Oops! Sorry! So don't try that right now. :) Maybe we can start uploading pics of our recipes.

Salad Dressing

2011-10-09T18:14:00.001-07:00

I have been making my own salad dressing. It is healthier and honestly, I have a hard time eating the low fat salad dressings from the grocery store. They are just not good to me. Anyways, most of you have probably made this before but we LOVE it. :)

1/4 Cup of Balsamic Vinaigrette

3/4 Cup of Olive Oil

1 Garlic Clove(minced)

I mince fresh garlic and mix all of these together. You can also add salt if you want. Love this recipe!!

Search Button

2011-10-09T17:54:00.000-07:00

Hey Everyone! I know I need to do some updating on the blog. I am going to try to get to that soon. I promise! But I wanted to let you all know that I added two buttons for your use. One is the "Pin It" button. If you have a Pinterest account you can "Pin" our recipes. :) Also, I added a search bar where you can now search certain keywords so hopefully you can find any recipe you need a little faster. Hopefully both of these are helpful!! We will be adding more recipes soon!!!!

Buffalo Chicken Chili

2011-10-05T13:33:00.001-07:00

Hey Friends!!
This recipe is super easy and quite good. Beware that it is a little spicy. If you like wings or anything buffalo style then you will like this.

Buffalo Chicken Chili

Ingredients:
2 chicken breasts (cooked & shredded or raw & whole) I used 3 total.
1/2 bottle Frank's Buffalo Sauce
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!) I used garbanzo.
1 large sweet onion, chopped
2 (15-oz) can tomato sauce (oops! I think I only used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped I used sliced jalapenos in a jar.

Directions:
Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.
Enjoy!

Donna's Hot Chocolate by Ashley

2011-09-22T06:32:00.001-07:00

I call this "Donna's Hot Chocolate" because my mom has been making this since I was an infant. We have it every Christmas morning, but of course we make it more times than once a year.

This doesn't have specific measurements because you make it to your taste.

Milk (We even use skim and it is good)
Hershey's Cocoa
Sugar
Marshmallows

Heat your milk in a pot on the stove slowly. If the milk burns it is bad news. Stir occasionally.

As it gets warmer add your sugar and cocoa. I like mine to be a very light brown and add sugar to taste, but remember once you add the marshmallows it gets sweeter.

Last, but not least, add the marshmallows until they melt in one layer on top.

Enjoy!!

Pumpkin Chocolate Chip Muffins by Ashley

2011-09-22T06:27:00.001-07:00

Pumpkin Chocolate Chip Muffins

These muffins are so yummy and so easy!! Oh, and pretty healthy at that!!

1 box of Spice Cake Mix
1 can of pumpkin (15 oz)
1 cup of water
1 cup of chocolate chips

Mix all 4 ingredients. Bake at 350 for 20-25 minutes!!

Thanks Vanessa for the recipe!!!

Cranberry Limeade = Oh My Word! By: Lindsey

2011-08-15T19:25:00.000-07:00

A few weeks back I read this recipe on a friends(Jennifer Latham) blog. It sounded so yummy but today was the first day I remembered it while I was at the grocery store. I bought the ingredients and let me tell you...I could drink one of these several times a day! It is SO good!!! To top it off, my fridge does not make crushed ice...so I went to Sonic and bought some of their crushed ice. It makes this drink even better. PLEASE go get the recipe for this if you like fruity drinks. Yum!

Here's what you need:
1 bottle cranberry juice (I used the Light Cranberry juice to have less calories)
1 container frozen limeade
1 bottle Fresca
1 lime
crushed ice
• In a pitcher, mix frozen limeade with 4 and 1/3 container (use the limeade container) cranberry juice (you'll use the juice instead of water, like the container calls for)
• Fill your favorite glass with crushed ice
• Fill the glass half-way full with cranberry/limeade mix
• Fill the glass the rest of the way with Fresca
• Squeeze a little bit of the lime into the glass, then just let it float

Southwest Stuffed Bell Peppers: by Kimberly

2011-08-02T19:17:00.001-07:00

These are delicious. I've made them several times now. It seemed intimidating at first, but they are oh so simple.

Southwest Stuffed Bell Peppers
Adapted from America's Test Kitchen (I thought the original recipe would be WAY to spicy so I made a few changes)

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Southwestern Cobb Salad: by Kimberly

2011-08-02T19:14:00.001-07:00

Another favorite of our best bites...

If you're like me, it's hard to get my husband to take me seriously when I say that we are having a salad for dinner. This one did not disappoint! I didn't even use the chicken and it was still very filling.

Salad:
3 slices bacon,cooked and crumbled. I use pre-cooked bacon so it's super quick
cooking spray
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces*
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained

Cilantro Lime Vinaigrette Dressing: By Kimberly

2011-08-02T19:13:00.001-07:00

So, one of my most favorite recipe bloggers is Our Best BItes. This came from their site. It has become a staple at our house.

Cilantro-Lime Vinaigrette
Recipe by Our Best Bites

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Stacked Chicken Enchiladas with Salsa Verde and Cheese: by Kimberly

2011-03-24T13:28:00.001-07:00

My neighbor made this for Girl's Night In:

Ingredients:
2 poblano chilies (8ounces total)
6 tablespoons vegetable oil, divided
12 5-6 inch diameter corn tortillas
4 cups salsa verde (see recipe)., divided
2 cups shredded roasted chicken, divided
3/4 cups sour cream, stirred to loosen, divded
6 ounces grated cheese
3 tablespoons chopped fresh cilantro

Char chiles directly over gas flame or in broiler until blackened all over. Enclose them in a paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2 inch strips.
Preheat oven to 375. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet. Cook until slightly softened, about 15 seconds per side, turning with tongs.
Transfer tortilla to paper towels to drain. Preheat with remaining tortillas, adding oil to skillet as needed.

Spread 1/2cup salsa over bottom of 8x8x2 inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly and extending about 1.5 inches on each side. Scatter 1 cup chicken over tortillas then half of poblano pepper strips. Spoon 1.5 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

Bake casserole until bubblingand cheese is lightly browned about 35 minutes. Cut into 6 pieces, divided among plates. Sprinkle with cilantro.

Salsa Verde Recipe:
3 pounds tomatillos, husked and rinsed
2 large jalapeno chilles, stems removed
5 small garlic cloves, peeled
1.5 teaspoons ground cumin
1.5 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh italian parsley leaves.
1/3 cup (packed) fresh mint leaves
1.5 tablespoons vegetable oil
1.5 teaspoons salt

Mix first 2 ingredients in large saucepan.
Cover with water. Bring to a boil. Reduce heat: simmer until soft, about 15 minutes. Remove from heat, let stand 15 minutes. Drain.
Coursely chop tomatillo mixture, garlic and cumin in processor using on/off turns. Add next 3 ingredients. Blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

ENJOY - and please excuse any typos!

Cheese Tortellini Spinach Soup: by Kimberly

2011-03-16T12:25:00.001-07:00

This was from foodnetwork.com...super easy...super delicious. All the tortellini gotten eaten up at dinner out of the soup. It was good the day after even with no tortellini. Delicious!

Ingredients:

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Homemade Cinnamon Rolls...you will NOT regret making these! By: Lindsey

2010-12-22T18:23:00.000-08:00

A friend of mine tweeted about how she made these and how they were the best cinnamon rolls ever. When normally a recipe like this would scare me...because she did it...I decided to try it out. I wanted us to have something special for breakfast on Christmas morning. I realized, though, that just this recipe makes 7 batches!!! I e-mailed my friend and she said she divided the recipe in half. But that she wished she wouldn't have. Since then she has already made another batch. What is great is that you cook these, put the icing on top, cover loosely with aluminum foil and freeze them. Whenever you are ready for a tasty treat take them out of the freezer and bake these on 325 for 20-30 minutes. I am giving my sister, brother, and parents a batch. So the ones who have tried them said they are the best cinnamon rolls they have ever had!! By the way, everyone has said these sound hard to make. But they are NOT! You do have to let the dough sit for an hour here and 45 minutes there...but you can make the dough 2 days prior to making the cinnamon rolls if you would like. Hope you love these as much as we do! We can't wait for Christmas morning to devour some more. Yum Yum Yum!

*if you want a picture of each step here is the link to the blog of who originally(I assume) posted this recipe. It helped me a lot. http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ *

Ingredients

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Sugar's Sugar Cookies by Ashley

2010-12-15T03:56:00.001-08:00

I have never made sugar cookies from scratch before. I have eaten a ton, but never made any. I got this recipe from Taste and See blog. My favorite part is that they are simple to make and they make a ton. I made some for a party we are going to and I had plenty to share with the boys.

Recipe for the best "melt-in-your-mouth" sugar cookies in the world:

Ingredients:
2 sticks butter, softened
2 cups sugar
2 eggs
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Directions:
With an electric mixer, cream sugar and butter until fluffy. Add eggs one at a time and beat well. Mix dry ingredients together in a bowl and add to the butter mixture just until combined. Add vanilla. Chill in the refrigerator for about 30 minutes or so. Drop by teaspoonfuls onto a greased cookie sheet.
Bake at 350-degrees for 6-8 minutes.
Yield: about 6 dozen small cookies

Candy Cane Biscotti

2010-12-11T06:18:00.001-08:00

I made this recipe for my boys teachers at school. It makes such a cute gift and yummy as well. Try it!!
-adapted "stolen" from Annie's Eats

Candy Cane Biscotti
Ingredients:
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate

Directions:
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions. Form each into a 9" by 1½" log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.

Peanut Butter Balls By: Lindsey

2010-12-09T19:38:00.000-08:00

Ok...so I am not sure if we already posted this recipe on here. And I should just look under "sweet treats" label...but instead I am going to just post it. Simply because if we did already post it once we need to refresh your memory because these are SO wonderful during the holidays. They are really yummy and a great treat to make to give to neighbors, kids teachers, friends, etc. This recipe makes a lot of peanut butter balls. And, a little tidbit. If you(like me) need to make a certain amount but this recipe makes more than enough you can freeze the leftover balls(but don't dip them in chocolate) and bring them back out when you need to bring a good dessert somewhere else. Just dip them in chocolate after they have thawed a bit. Merry Christmas Everyone!!

-2 sticks of soft margarine

-1 lb. of peanut butter

-2 lbs. of confectioners sugar

-3 tsp. of vanilla

-1 block of milk chocolate almond bark OR 12 oz of semi sweet choc. chips

Mix all the ingredients EXCEPT chocolate. Roll into balls(golf ball size). Then put in the freezer until firm. Melt almond bark or 12 oz semi sweet choc. chips and dip PB balls into chocolate. Put on wax paper and let harden.

*If you use semi sweet choc. chips you will want to add paraffin wax while melting it to help it coat the PB balls.*

Hawaiian Pita Pizzas By: Lindsey

2010-11-15T18:01:00.000-08:00

My husband cooked these tonight and I am telling you they were GOOD! I wish I could eat another one. But that would defeat the point of them being healthy, right? Ha. He did say that he didn't use as much sauce that the recipe called for.

Ingredients

2 pieces whole-wheat pita bread
2 tablespoons olive oil, divided
2 cups low-sugar pizza or pasta sauce, divided
1 tomato, sliced thinly
8 slices deli ham, cut into fourths
1 (6 ounce) can pineapple chunks, drained
1/4 cup low-fat shredded mozzarella cheese

Preparation

Set oven to broil. Brush pita bread with olive oil, put on a baking sheet and broil four inches from the heat for two minutes. Remove from oven. Spread a cup of pizza sauce over each pita and top with equal amounts of tomato, ham and pineapple. Sprinkle with cheese. Return to oven and broil for three more minutes or until cheese is melted.

Chicken Fajitas By: Lindsey

2010-11-15T17:52:00.000-08:00

All the credit goes to Body For Life(Or Eating For Life, the recipe book).

Servings: 2

2 Portions Chicken Breasts cut into 1/2 inch strips

2 Tbsp. Fat-Free Italian salad Dressing

1 tsp. chili powder

1 onion, sliced

1 green bell pepper, cut into 1/4-inch strips

1 red bell pepper, cut into 1/4-inch strips

4 (6-inch) flour tortillas

1/4 cup salsa

-In large ziploc bag combine chicken and italian dressing. Marinade for at least 30 min.

-Lightly coat a large skillet w/ cooking spray and place over med-high heat. Add the chicken marinade and chili powder. Saute chicken until no longer pink. About 7 minutes. When done transfer chicken to a plate and cover with foil.

-Lightly coat the same skillet with cooking spray; add onions and peppers. Saute.

-Add cooked chicken back to the skillet with onions and peppers.

-Place 2 tortillas on each plate. Top with Salsa.

Yummy Fish(Or chicken) By: Lindsey

2010-11-15T17:41:00.001-08:00

Hey! So, my husband and I(along w/most of my family) are on a healthy kick right now. I am going to post some great recipes that are healthy for you and so tasty! I got all of these from the Body For Life "diet". So, they are Body For Life's recipes.

This one I don't have correct measurements. It is easy and really good!

This serves 2

2 pieces of fish(we used Talapia) or you can use 2 chicken breast

2 lemons

1 tomato

1 Bunch of Broccoli

Salt

Pepper

Foil

Put one piece of fish or chicken breast on a piece of foil. Add salt and pepper to the meat. Slice up a lemon and add the slices to the top of the meat(don't squeeze it until after it is cooked). Add one slice of tomato on top. Throw in as much broccoli as you would like in the foil. Wrap up. Put on a pan. Cook on 350 for 25 minutes(the chicken takes longer...so you might want to up the temp. if you choose to do the chicken). This recipe is SO good!

Lasagna Soup by Ashley

2010-11-03T06:56:00.001-07:00

Lasagna Soup

We subscribe to E-MEALZ and this was one of the recipes for this week. It was healthy and yummy!! Perfect for Fall weather!

1 lb lean ground turkey
1 onion, chopped
1 box chicken broth
2 cans diced tomatoes
15 oz can tomato sauce
(1 T brown sugar, 2 t Italian seasoning,
2 t garlic powder, ½ t salt)
2 c broken lasagna noodles
(½ c RF grated Parm cheese

In a large soup pot brown turkey meat and onion. Drain meat/onion. Add all other ingredients except the noodles and cheese. Cook for 30 minutes then add noodles until tender. Add cheese before serving.

Strawberry Punch

2010-10-25T14:55:00.001-07:00

You probably don't need a punch recipe much but if you do this one is so easy, very good and sweet. It was a hit Sunday at Free Chapel. I made 3 batches for Sunday and it probably served 60 people. Donna

Strawberry Punch

1 small strawberry jello
3 cups sugar
1 can frozen lemonade
1 large can pineapple juice (I think it's a 32oz can)

1 bottle of ginger ale

put jello and sugar in gallon pitcher
add boiling water (however much it says on jello directions) and stir
add lemonade and pineapple juice
fill up pitcher the rest of the way with water

pour into 2 gallon freezer bag and lay flat to freeze
Remove from freezer 3 or 4 hours before ready to serve and place in a cooler. when ready to serve (I crushed the mixture with a rubber mallet) while it is still in freezer bag before you put it in the punch bowl...and add ginger ale until it is the consistency you want...

Baked Potato Soup by Ashley

2010-10-14T11:13:00.000-07:00

I got this recipe from www.ourbestbites.com It is so good. Jeremy and I really love it and I think my kids would have liked it more if I would have left out the green onions.

Baked Potato Soup
Recipe by Our Best Bites

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Fresh Pear Cake by Ashley

2010-10-14T11:09:00.001-07:00

A friend of ours brought us a box full of pears and I had no idea what to use them all for. So, I got this recipe from my friends blog. She used apples in hers. It is really good and light. It is a great Fall cake/bread.

Fresh Pear Cake
*changes I made

Ingredients

4 cups peeled, cored and chopped pears
2 cups white sugar/ *I only used 1 cup of sugar
3 cups sifted all-purpose flour/ I used 2 C. all purpose flour and 1 C. of wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites/ *I used 2 whole eggs
2/3 cup canola oil
1 cup chopped pecans

Directions

Combine the pears and the sugar and let stand for one hour.
Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Chicken and Pineapple Quesadillas

2010-10-14T11:01:00.001-07:00

These are easy and awesome!!

Grilled Chicken & Pineapple Quesadillas

Ingredients:
8 flour tortillas
Butter or Margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Cajun spice, to taste (I used "Slap ya Mama" brand)
3 cups Monterey Jack cheese, grated
1 whole jalapeno, seeded & sliced (I didn't use this because I had a horrible reaction to cutting jalapeno one time)
Cilantro
3 Tablespoons barbecue sauce

Directions:
Grill pineapple: Cut wedges, stick on skewers, and grill over low heat. Cut into slices.

Pound chicken between 2 pieces of plastic wrap with a mallet to flatten into a uniform thickness. Sprinkle with salt and pepper and Cajun spice. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices, and sprinkle with cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. You will have four complete quesadillas at this point.

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into wedges.

Source: Pioneer Woman

Cream Cheese Chili Cheese Appetizer By: Lindsey

2010-10-07T20:20:00.000-07:00

Ok, so I don't have a name for this, clearly(as you can see from the Title). My friend who made the butterscotch cookies also made this the same night. What was she thinking?!?! I have made both recipes now in less then a week of having these at her house. ha ha. This one kind of tastes similar to something I already make but made totally different. Get it? :) Ok...also I do not have the exact amounts for all this. But it is easy!

1 8oz block of cream cheese

1 can of whole kernel corn(you will only use half the can), drained

1 can of pinto beans(you will only use half the can), drained

2 cans of chili(I bought the kind with beans)

1 bag of shredded cheese

*green onions* OPTIONAL

Place the block of cream cheese on your serving dish(make sure you can microwave this dish and make sure it has some sort of scoop or side to it...the chili is soupy). Mix in a bowl half a can of corn(drained), half a can of pinto beans(drained), 2 cans of chili. Pour over the cream cheese. Microwave for 1 minute or so. Sprinkle as much shredded cheese as you would like on top. Microwave until the cheese is melted. Sprinkle green onions on top if you choose.

Eat with chips.

Yum!

Oatmeal Scotchies By: Lindsey

2010-10-07T20:11:00.000-07:00

This is a recipe off the back of the Nestle Toll House Butterscotch Morsels bag. Sooo...you can just buy that and make these if you would like. I was told by my friend the the recipe for these off of the Hershey's butterscotch morsels bag is better. However, my pregnant self was craving them and I was at Target. Target only had the Nestle kind. They are so good. And easily addicting!

1 1/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 cup(2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp. vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups(11 oz. pkg.) NESTLE(or Hersheys) Toll House Butterscotch Flavored Morsels

Preheat oven to 375 F

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chew cookies. 9 to 10 minutes for crisp cookies.

* Makes about 4 dozen cookies*

*Make sure the butter is only softened. Mine was melted completely which made my dough soupy. My second batch of cookies were better because I let the dough sit which made it thicken. Also...Make the scoops of dough SMALL. Mine were too big and my cookies fell apart easily. Good thing they were only for my family. :)*

Veggie Pizza

2010-10-03T11:48:00.001-07:00

For some reason the sound of a veggie pizza wouldn't make me want to jump right in there and have one for dinner but I tell you the truth this pizza is so yummy. A really good "skinny" friend brought it over for a football party and every single adult loved it!!

Veggie Pizza

2 large cans (grand) Pillsbury crescent rolls

1 tablespoon Italian Dry Dressing

8oz cream cheese

3/4 cup mayo

Veggies-chopped really small (broccoli, red and yellow peppers, celery, green onions) use the veggies you like.

Press down crescent dough to cover cookie sheet

Bake @ 375 for 15 minutes

Let cool

Mix seasoning, cream cheese and mayo spread over the dough then top with veggies.

Whole Wheat Pumpkin Pancakes by Ashley

2010-10-01T06:47:00.001-07:00

WHOLE WHEAT PUMPKIN PANCAKES

1 C. whole wheat flour
1/2 C. cake flour
1 t. baking soda
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 t. vanilla
2 T. dark brown sugar
1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
Notes: You may substitute all-purpose flour for the cake flour if that's all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.

*I added more buttermilk and regular milk at the end to make my batter a little thinner. I used 1 1/2 C. whole wheat flour, no cake flour.

Enjoy!!!

Peanut Butter-Cup Cookies by: Kimberly

2010-09-20T12:45:00.001-07:00

I also made these for church yesterday...and I didn't bring one of them home!

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped

Directions:

Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Breakfast Sausage & Rice Ring by: Kimberly

2010-09-20T12:43:00.001-07:00

I made this for church yesterday, and it was a hit!

Ingredients:
2 rolls of sausage, mild
1 cup chopped onions
1/2 cup of chopped green bell pepper
1 ts garlic salt
2 tbs dark brown sugar
2 cups cooked rice (cooked in chicken broth)
2 cups shredded cheese
1 package canadian bacon

Directions:

In a heavy skillet, add breakfast sausage, onions, & bell peppers.. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender. Add salt, brown sugar, and rice, and mix well. Remove from heat and add 1 cup shredded cheese and mix well.

Preheat oven to 375 degrees F.

On a round baking stone arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges. Place a scoop of rice and meat mixture evenly on wide edges of crescent roll. Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls. Bake for 13 to 15 minutes or until golden brown. Remove from oven and sprinkle remaining shredded cheese on top of dish.

Enjoy!

Shrimp Delight by Ashley

2010-09-11T05:33:00.001-07:00

My Mother-n-law sent me this recipe last week and I made it last night. It is very easy and so good. Everyone loved it especially Jeremy and Blake. Yum!! It also make quite a bit.

SHRIMP DELIGHT

1 can cream of celery

1 can rotel tomatoes

1 can golden onion soup

2 cups long grain rice (raw)

1 onion

1 bell pepper

2 lbs.peeled and deveined shrimp

1 stick of butter or margarine

Preheat oven to 350 Saute onion and bell pepper in butter. MIx onion and bell pepper with all other ingredient. Pour into a casserole dish . Put foil tightly around top of casserole dish . Bake for 1 hour, but take out and stir 30 minutes in, return to oven. Serve with salad and garlic bread . Enjoy !

Eazzzzzzzy Salad

2010-08-03T14:36:00.001-07:00

I had the girls (Ash, Linds and a friend Paige) over last night to watch the "Bachelorette" finale. I made this salad and it was a real hit. My husband even loved it.

Arugula and Gorgonzola Salad

1/2 cup of Walnut halves (chopped but not too much)

5 to 6 cups of Arugula and Spinach Salad-I found them mixed together in the Organic section at HEB

1 Pear

l Lemon

3 Tbls of Extra Virgin Olive Oil

8 ounces of Gorgonzola (crumbled)

Toast nuts in over at 350 degrees. Watch closely because they will burn fast.

Peel and slice the pear in thin strips and combine with lettuce

Combine oil and all the juice from the lemon, shake well

Salt and Pepper

Right before serving pour dressing over the lettuce, pear, salt and pepper and toss

Top with Walnuts and crumbled Gorgonzola

Coconut Banana Bread by Ashley

2010-05-16T11:50:00.001-07:00

Coconut Banana Bread with Lime Glaze
adapted by Our Best Bites from Cooking Light

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

White Bean Chicken Chili by Ashley

2010-03-26T14:20:00.001-07:00

I recently have subscribed to EMEALZ for 3 months. I like it so far. 6 out 7 meals we have loved. This was one of them. It is good for you and so easy and so good.

1 lb skinless chicken thighs, all fat trimmed

1 onion, chopped

1 can chicken broth

(2 T bottled minced garlic, 1 t cumin, 1 t oregano,

1 t salt, 2 T lemon juice, dash hot sauce)

2 cans great northern beans, drained

2 c white shoe peg corn

Combine all in crock pot except beans and

corn. Cook on low 6-8 hrs. Shred chicken in

crock pot w/ fork & knife. Add beans and corn.

Cook 30 more min.

Meat Loaf by Ashley

2010-03-14T17:37:00.001-07:00

I have been married 11 years and have never, I mean never made a good meat loaf. Finally, I think I found one! My Dad and hubby seemed to really like it. I don't even care for meat loaf and I liked it. It is from my friend Lisa's blog. At least give it a try.

2 lb ground beef

1 envelope onion soup mix
2 eggs
1 cup prepared bread crumbs
salt and pepper
large chopped onion
1/4 cup ketchup
Combine all ingredients and shape into 2 loaves. Place in shallow baking pan; bake at 350 degrees for 45 minutes. Drain off grease.

Sauce:
1 cup brown sugar
1/2 cup ketchup
2 Tbsp mustard
1/4 cup cider vinegar
1/4 cup butter
Bring to boil and pour over cooked meat loaf. Bake 5 more minutes.

Whole Wheat Pancakes by Ashley

2010-03-13T11:08:00.001-08:00

These pancakes are amazing and fairly good for you. I made them for dinner with turkey sausage and bacon. I also doubled the recipe and put the leftovers in the freezer, so I can pull them out on school mornings and pop them in the microwave. So yummy!

Another idea instead of syrup is to heat strawberry jam or peanut butter to pour on top instead. Enjoy my friends.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk. ( I did this and it worked beautifully and I am pretty sure it is better for you)

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet (make sure your griddle or skillet is HOT) to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Paula Dean's Taco Salad By: Lindsey

2010-02-26T11:41:00.000-08:00

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.

Rachael Ray's Chicken Parm Pasta Toss By: Lindsey

2010-02-22T18:18:00.000-08:00

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

2010-02-22T18:11:00.000-08:00

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

2010-02-22T18:04:00.001-08:00

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!

Hot Breakfast Egg Biscuits by Ashley

2010-02-01T15:07:00.001-08:00

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.

Bulldog Brittle

2010-01-28T11:20:00.001-08:00

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.

Mexican Crock Pot Dish: by Kimberly

2010-01-22T18:15:00.001-08:00

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.

Chicken and Rice Soup: by Kimberly

2010-01-18T13:13:00.001-08:00

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!!

Ingredients:

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

2010-01-18T13:09:00.001-08:00

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

Ingredients:
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

Directions:
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

2010-01-18T13:04:00.001-08:00

Ingredients:
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.

Directions:
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

Delicious

White Chocolate Peppermint Brownies by Ashley

2009-12-08T14:33:00.001-08:00

I always feel bad saying these are "by" me when I totally stole them from my friend Vanessa. They are so good they will make you want to slap your momma!!! And better yet they are easy breezy!!

You have to make these!!

Ingredients:

1 box of fudge brownies

1 bag of white chocolate morsels

1 tub of milk chocolate icing

3 peppermint candy canes

Directions:
Bake brownies according to package directions. As soon as they come out pour the entire bag of white chocolate chips on top of the brownies and let melt (after a few minutes spread white chocolate with spreader to cover brownies and let cool completely). Spread icing on top of white chocolate and then sprinkle with chopped candy canes...is that totally simple or what!?!?

Ham and Swiss Rolls by Ashley

2009-11-12T06:46:00.001-08:00

These are an old favorite of the Lombard crew. These are GREAT for Holiday parties or even a brunch!!!

WARNING: Soaks in fridge for 24 hrs!!!!

Ingredients:

2 pkg Pepperidge Farms Party Rolls (Or ones that look like these. They are the square dinner rolls)

2 sticks of butter

2 TBS Worcestershire

2 TBS mustard

4 TBS brown sugar

2 TBS poppy seed

1-8oz. sliced ham (I cut mine in half for both ham and cheese)

1-8oz. sliced Swiss cheese

Directions:

Melt butter in sauce pan, add next 5 ingredients, bring to a boil and remove from heat. Put slice of cheese, ham, cheese on each roll. Pour sauce over rolls. Soak in fridge for 1 day. Bake at 350 until cheese melts.

Lite Chinese Chicken Chop by Ashley

2009-11-07T13:47:00.001-08:00

I am a huge Chinese Chicken Salad fan, but they are not always good for you. I found one in the Hungry Girl recipe book that is delicious!!

Ingredients:

Chopped Romaine Lettuce

Shredded Green Cabbage

Boneless Skinless Chicken Breast, chopped

Mandarin Oranges, drained

water chestnuts, drained and chopped (i used my whole)

minced scallions

Fiber One Bran Cereal (original)

Directions:

Bake Chicken Breast (I marinated mine in Teriyaki marinade). Or you could boil your chicken, chop it, and saute that with the water chestnuts in lite soy or sweet and sour sauce.

Add as much or as little of the other ingredients.

Great with Lite Honey Mustard Dressing or an Asian Dressing.

Lite Frito Bandito by Ashley

2009-11-07T13:29:00.001-08:00

I love making Chili this time of year and I don't know about you, but I always have so much leftover. This is a great way to change it up. My boys loved it. Obviously this is the healthier version from the hungry girl blog, which is what I ate, but for the boys I used real cheese. Either way it is good.

Ingredients:
1/3 cup low-fat turkey or veggie chili ( I used my normal chili recipe which has extra lean beef in it.)
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.

This is for 1 serving!!!

Pumpkin Buttermilk Bundt Cake by Ashley

2009-11-07T13:22:00.001-08:00

I made this yummy cake for a church thing we had. It is so good and the best part is you can make it 3 days in advance and it is still moist as can be!!

Ingredients:

Cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

Icing
2 Tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar

Directions:

Make the cake
Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in other bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3-5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack (I just inverted the cake onto the round cardboard circle/cake stand). Cool 10 minutes more (I cooled completely).

Make icing
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Note: This can be made 3 days in advance and kept in an airtight container at room temperature.

Spinach and Cheese Ravioli By: Lindsey

2009-10-24T17:29:00.001-07:00

My sister and sister in law get recipes from a friend's blog who has a "foodie friday" post every Friday(such a cute idea!). I decided to take a look at her recipes and I found one that was a hit with everyone who tasted it including my kids.

Ingredients

1 package frozen cheese ravioli (cheese #1)

1 jar alfredo sauce (cheese #2)

1 cup frozen cut spinach

2 cups of mozzarella cheese (cheese #3)

Boil pasta until done. Cook spinach in skillet on stove until thawed. Add your favorite jar of alfredo sauce to spinach. Mix until well blended. Drain pasta and put in bottom of 9x13 dish. Pour sauce mixture on top of pasta. Generously sprinkle cheese on top of pasta. Place in oven(350) until cheese is browned a bit.

Caramel Pudding Pumpkin Cupcakes By: Lindsey

2009-10-24T16:42:00.000-07:00

Can I just say these are A-M-A-Z-I-N-G!!! They are SO stinkin good and they are good for you!!! Here is the info: (Makes 12 servings) Per Serving(1 Cupcake): 108 Calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugar, 2g protein.

2 Cups Moist Yellow Cake Mix(1/2 of 18.25 ounce box)

1 Cup canned pure pumpkin

1/3 Cup fat-free liquid egg substitute

2 Table spoons sugar free maple syrup

2 Teaspoons cinnamon

2 Teaspoons Splenda no calorie sweetner

1/8 Teaspoon salt

Ingredients for topping

3 chewy caramel squares

2 teaspoons light vanilla soymilk

Preheat the oven 350

Mix all cupcake ingredients in mixing bowl. Add 1/3 cup water(I totally forgot this part and they were still yummy). Whip with wisk or fork for two minutes.

Spray 12 cup muffin pan. Fill cups evenly.

Cook for 12 minutes until top of cupcakes look gooey but have puffed up.

Once cupcakes are coo,l place on plate/dish. Microwave in a bowl caramel squares and soymilk for about 1 1/2 min. Microwave it in 30 sec. increments. Stir in between. Immediately pour over cupcakes.

SO GOOD!

Sausage Balls: by Kimberly

2009-10-24T12:30:00.000-07:00

An oldie but a goodie!

Preheat oven at 400 degrees

Ingredients:
1 lb sausage
2 cups bisquick
1 cup cheddar cheese shredded
1/2 cup water

Scramble sausage in pan until slightly brown. Pour off grease. Add bisquick, cheese and water. Make into balls. Place on cookie sheet and bake for 12-15 minutes. These can be frozen before cooked and baked as needed too!

Lite Grape Salad By:Donna Lombard

2009-10-22T07:53:00.001-07:00

I've had this grape salad but it was made with all the fattening ingredients but this is just as good if not better and it's a-lot less fattening.

Lite Grape Salad

3 cups of seedless Green Grapes (sliced in half)

3 cups of seedless Red or Purple Grapes (sliced in half)

8 oz of Fat Free or Light Cream Cheese (you need to let soften by room temp. FF doesn't soften well in microwave)

8 ox of Fat Free or Light Sour Cream

1 cup of white Splenda

1 tsp of Vanilla

1 cup of brown sugar Splenda

1 cup of chopped pecans

Mix softened Cream Cheese, Sour Cream, white Splenda and

Vanilla real good, stir in grapes.

Spoon into shallow dish (9 x13 is to large something a little smaller)

Mix Brown Sugar Splenda and Pecans together then spoon on top of grape mixture.

Fridge over night.

Low Calorie Banana Pudding by Ashley

2009-10-22T07:01:00.001-07:00

Ingredients:

2 cups of plain light soy milk (I used almond milk)

1 cup Cool Whip Free, thawed

2 1/2 medium bananas, sliced

1/4 granulated white sugar

1/4 cup Splenda

1/4 cup cornstarch

1 1/2 Tbsp light whipped butter or light buttery spread

1 teaspoon vanilla extract

1/4 tsp salt

Directions:

In a medium pot combine sugar, Splenda, cornstarch, and salt.

Place over med./high heat and slowly add milk. Stirring constantly with a wire whisk. Bring to a boil. Once boiling, continue to stir for 4 minutes.

Remove pot from heat and add vanilla and butter. Stir until smooth and let cool for 5 minutes.

Slice 2 bananas. In a 9 inch pie dish (i used my round corning ware) layer sliced bananas, custard/pudding, bananas, pudding. Allow to sit at room temp for about 10 minutes. Refrigerate for 2 hrs. When you are ready to serve cover with Cool Whip and the 1/2 banana slices left.

Makes 8 servings. 115 calories 1.5g fat

Low Calorie Strawberry Shortcakes by Ashley

2009-10-22T06:52:00.001-07:00

dI checked out a Hungry Girl recipe book from my local library recently and found all kinds of low calorie/fat sweet treats. It is no surprise to anyone that knows me that I LOVE sweets, so this is a good alternative for me. My boys loved them also. Check out the Banana Pudding also.

Ingredients:

3/4 cup angel food cake mix

3/4 cup Cool Whip Free, thawed

3/4 sugar-free strawberry preserves

3/4 cup sliced strawberries

Directions:

Preheat oven to 375 degrees.

Line a 12-cup muffin pan with baking cups. (you need to use baking cups)

Place cake mix in a medium bowl. Add 1/2 cup water. Using electric mixer, beat at low speed for 30 seconds. Increase speed to medium and mix for 1 minute. Let sit for 2 minutes. Divide evenly into baking cups and cook for 12-15 minutes or until tops are golden brown.

Allow cupcakes to cool completely. Spread preserves on top of each cupcake. Top with Cool Whip and sliced strawberries.

68 calories, 0g fat per serving!!!

Laughing Cow Chicken by Ashley

2009-10-22T06:44:00.001-07:00

Chicken!! Chicken!! We eat chicken all the time and I get stuck in a rut about how to make it, so I tried this last night. We had friends come over and it was a hit. Love new ways to make chicken breast.

Ingredients:

chicken breast

light garlic and herb laughing cow cheese wedges (1/2 wedge for each chicken breast)

cooking spray

1/2 cup bread crumbs

dried parsley flakes

grated Parmesan cheese

toothpicks

Directions:

Preheat oven to 400 degrees. Lay each chicken breast flat. Spread 1/2 wedge of cheese over one side of the chicken. Roll up and seal with a toothpick. Meanwhile mix together bread crumbs, parsley, and Parmesan cheese. Spray chicken with cooking spray and cover with bread crumb mixture. Place in baking dish. Bake for 15-25 minutes, and then broil until crust is golden brown. Remove toothpicks and serve.

Easy Roast

2009-10-17T09:47:00.001-07:00

My sister told me I had to put this on the blog. I make it all the time and just made it for our small group last night. Easy Breezy!!

1 Eye of Round Roast (any size or kind of roast works)

1 can of Cream of Mushroom Soup

1 can of Beef Broth

1 packet of Onion Soup Mix

Cook in a crock pot on low for 8hrs or high for 4hrs. It should be tender enough to cut with a plastic fork.

Lima Bean Soup by Ashley

2009-10-17T09:44:00.001-07:00

Do not let the Lima Bean part fool you. This recipe is awesome. It makes a ton. And it is southern to the core. Serve it with cornbread!! Please at least try it!! Yummy.

Ingredients:

2 cups dry baby lima beans (or regular size limas work also)
Lower sodium bacon (you can use turkey bacon)
1 (10-ounce) frozen whole kernel corn
1 (14-ounce) package smoked kielbasa or sausage, thinly sliced (I used turkey kielbasa)
1 onion, chopped
1 1/2 Tablespoon flour
salt and pepper, to taste

Directions:
Place beans in large heavy saucepan. Add enough water to cover. Bring to a boil. Cook covered for 2 1/2 hours or until tender. Cook bacon in large skillet on medium heat until crispy. (Note: Since the turkey doesn't have much fat, I used a little bit of olive oil.) Drain on paper towels, reserving drippings in skillet. Crumble bacon. Add bacon, corn kielbasa (or sausage) and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups of water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add soup; simmer 30 minutes. Season to taste with salt and pepper.

BLOGGY GIVEAWAY!!!

2009-10-12T10:32:00.000-07:00

PLEASE e-mail lombardrecipes@gmail.com and enter our bloggy giveaway! Winner gets your recipe posted on this blog and a REALLY cute notepad with your name on each page(scroll down to see pic of notepad). PLEASE PLAY! It will be fun!!

Mexican Dip By: Lindsey

2009-10-12T10:27:00.000-07:00

Had this recipe for forever. My mom gave it to me. Last night was the first time in a long time that I made it. It was a hit! (Actually, my mother in law made it for me...I was out of town and got home when the dinner was ending...GOOD JOB LYNN!). Everyone was talking about it. So here ya go:

Green Onions

2 8oz. blocks of cream cheese

2 cans chili with beans

Shredded Cheddar Cheese

Mix together cream cheese and chili with beans. Pour in the bottom of 9x13 dish. Generously sprinkle cheese on top. Add chopped green onions onto cheese. Put in oven on 350 until cheese is melted. Serve with chips of your choice.

Snack Mix by Ashley

2009-10-08T05:43:00.000-07:00

This has been around the Lombard household for a long time now. It is very addicting. Once you start it is hard to stop. I love to make this for football season or small group.

1 bag of Gardettos

1 bag of plain M&M's

1 can of mixed nuts

1/2 box of Crispex cereal

Mix it all together. I usually use the large bag M&Ms and the mixed nuts.

Three EASY meals: by Kimberly

2009-10-06T18:25:00.001-07:00

So, I was looking on my friend Claire's blog the other day and made one of her recipes. She's so creative at everything and a really good cook and we've given her some shout outs before for her good recipes!
However, first I made too much chicken taco meat (located on our blog) and ended up having 3 meals made easy!

FIRST:
I made chicken tacos: I used 10 chicken breast, 2 cans of chicken broth and 2 packs of taco seasoning. Cook in the crockpot all day on low. Then shred it while in the crockpot. The leftover chicken, I made into the next two meals after I used it for the tacos:

SECOND meal:
Mexican Skillet Delicioso (recipe on our blog)

THIRD meal:
Tortilla Soup
Shredded Chicken (2-3 cups)
Can of nacho cheese
Can of Cheddar Cheese
Can of Cream of Chicken Soup
Jar of Salsa
Jar of water (used Salsa jar)
Can of enchilada sauce

Served them all with tortilla chips and fixings! So delicious and really only one day of 'real' cooking - only because I usually think the meat is the hardest!!
Hope this helps someone have an easy week of dinners.

BLOGGY GIVEAWAY!!!

2009-10-06T10:33:00.000-07:00

Hello Fellow Bloggers and Recipe Lovers! :) We have decided to do a bloggy giveaway!!!! Very exciting! So, here is what you do. Ready? It is so easy! Email us your favorite holiday dessert/sweet treat recipe. Please e-mail your recipes to lombardrecipes@gmail.com by Friday, October 16th. You wanna know what you will win?! First, your recipe will be posted on this blog. Woo hoo! Second, you will win what you see below(fyi, might not be the same design). How cute is that? It is a notepad with YOUR name on the pages. We LOVE these. I get a refill every Christmas because we use them so often. Please ENTER!!

Chicken Pot Pie By: Lindsey

2009-10-06T06:17:00.000-07:00

This is not a fancy recipe for chicken pot pie. But, you know...we don't do too many fancy recipes on here do we? No...because we have KIDS! This is tasty and maybe a good way to get your kids to eat some veggies. Even if they are coated with cream of chicken soup and cheese. Right? ha!

2-3 boneless chicken breast, cubed

4-8oz. sharp cheddar cheese

1 can veg all(big can), drained

1 can cream of chicken soup

2 pie crust(frozen)

Mix all 4 ingredients. Pour in one pie crust. Put the other pie crust upside down on top. Bake at 350 for 30-45 min or until golden brown.

*I usually make 2 pot pies instead of 1 because this recipe makes a lot of filling*

Chicken Casserole By: Lindsey

2009-10-06T06:09:00.000-07:00

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha!

3 sleeves Ritz Crackers

4 or 5 boneless chicken breast

1 can cream of mushroom soup

1 can cream of chicken soup

8 oz sour cream

1 stick butter

Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.

Chili By: Lindsey

2009-10-06T06:03:00.000-07:00

My mom has made this for us for forever and it is so good. She also makes peanut butter and syrup(Kyro sp?) sandwiches with it. Which goes great together.

1 packet of Chilio or McCormik chili mix

2 cans hot chili beans(or pinto beans bc it is hard to find chili beans)

1 can tomato sauce(Hunts 16 oz.)

1 can diced regular tomatoes(I use 2 cans)

1/2 cup Ketchup

1 lb. hamburger meat

Cook your hamburger meat. Mix all ingredients except ketchup in pot. Add water. Bring to boil. Add ketchup. Simmer until ready to eat.

Squash Casserole By: Lindsey

2009-10-02T11:18:00.000-07:00

My Dad brought home lots of squash from a neighbor in Alabama. So, my husband(who is a great cook) threw some on the skillet and did something "magical" and voila...they were yum-o! Sorry, don't have that recipe...however, he asked me to make squash casserole one night. I had never made squash casserole so I busted out the southern(aka Georgia...Voice of Truth...Irwinton) cookbooks and started a search. Wow! Who knew there were SO many ways to make squash casserole. I picked one that seemed the easiest and least expensive and it was AMAZING! I didn't think the recipe looked that great but I tried it anyways. Boy, was I wrong! It does have a strong onion taste...however, you can add as much onions as you want. Ok, try it!

2 cups squash(cooked) -----I did three cups

1 cup onion(chopped)

3/4 cup butter

2 eggs

1 tsp. salt

1/2 tsp. black pepper

1 cup grated cheese(any kind)

2 cup Ritz Crackers(crushed) ------I did wheat ritz crackers

1 cup evaporated milk

Melt butter. Mix all of the ingredients, except 1/2 cup cheese and 3/4 cup ritz crackers. Which will be used for the topping. Pour in 9x13 dish. Top with leftover cheese and crackers. Bake at 375 for about 40 minutes.

Parsley Pesto Breadcrumb Pasta by Ashley

2009-09-26T13:23:00.001-07:00

This is so good leftover! Also, I love my iron skillet. I use it for everything. I paired this with a salad and bread. You could even grill chicken and add it and I am sure it would be good.

Ingredients:

Salt

1 pound spaghetti ( i used whole wheat)

2 cloves garlic, chopped or grated (i used jarred garlic)

2 bunches of flat leaf parsley leaves

1/3 to 1/2 cup Extra Virgin Olive Oil, plus 3 tablespoons, divided

ground black pepper

1/4 cup of pine nuts (i used 1/2 cup. we love pine nuts)

1/2 cup bread crumbs

zest and juice of 1 lemon

1 cup grated parmesan cheese

Prep:

Boil spaghetti noodles according to package, drain

Parsley Pesto: place garlic and parsley in the bowl of a food processor. add salt and pepper. pulse until roughly chopped. with machine running pour 1/3 to 1/2 cup of EVOO (just enough to make a thick, smooth paste) Reserve

Place a large skillet over medium heat with 3 TBS of olive oil. Add pine nuts and toast lightly. Add bread crumbs, stir to combine until golden and pine nuts are dark golden brown. (2-3 minutes) Add pesto and cook 2-3 minutes. Add the lemon zest and juice and season with pepper. Add the drained spaghetti and parmesan cheese to the skillet and toss.

Fish Tacos by Ashley

2009-09-26T13:12:00.001-07:00

Jeremy and I love Fish Tacos. It is a good thing because they are HUGE in Austin, so are breakfast tacos, but that is for another post. Anyway, these were easy and yummy. They weren't as good as our favorite at Berryhill, but they are still pretty good.

*I got this recipe from a friend (I say friend even though I have never met her. We know her husband from college, but I just know I like her), she does a foodie friday on her blog and I pretty much have stolen all of them, and will post them, but I we don't post anything we haven't made or tried yet.

Ingredients:

flour tortillas

shredded cheese

slaw (cabbage, olive oil, vinegar, sugar, salt, pepper, mayo, honey mustard dressing)

fish batter mix

fish

Preparation:

1. Thaw your fish. I used individually sealed Tilapia.

2. Make your slaw: you could use any slaw and it would be good, but this one is simple and good. This is per 1 cup of slaw. I made 4 cups, because I plan on eating it with a couple of other meals (ex. slaw turkey dogs).

Slaw: 1 Tbs mayo and honey mustard dressing. 1/2 tsp salt, pepper, sugar. Tbs olive oil and whisk. Add cabbage and let sit in fridge for a little while.

3. Heat your skillet to medium with vegetable or canola oil. You can dip your fish in milk then the batter, but my fish was already wet, so I just dipped it right in the batter. It only takes a few minutes. When finished place on a paper towel to absorb extra oil.

4. You can use whatever items on your fish taco you want. We did cheese, slaw and fish.

*I wasn't sure if my 2yo would like them, so I made him a cheese quesadilla. He ended up eating the fish. He loved it.

*You don't have to batter your fish. You could bake or grill it with the right seasoning and it would be good also.

Mexican Skillet Delicioso by Ashley

2009-09-26T12:52:00.001-07:00

I made this last week for my fam. It makes a ton, so you can have some friends over easily to help eat it, but it is also good leftover. You could pair it with black beans, refried beans, and salsa and chips.

Ingredients:

(Filling)

2+ cups of crushed tortilla chips

2 cups cooked, shredded chicken

1/2 cup chopped onion

1 cup sour cream

1 can cream of chicken soup

8 oz.+ shredded cheese

4 oz. can green chilies (you could use salsa or Rotel)

(Topping)

12 oz. of cornbread mix (1 1/2 boxes Jiffy or 2, 6 oz. pouches of Martha White) mix according to package

4 oz. shredded cheese

Preheat oven 400 degrees. Mix chicken, soup, 4 oz. cheese, sour cream, and chilies.

In a skillet coat the bottom with cooking oil or Pam

Layer crushed tortilla chips, 4 oz. shredded cheese, chicken mixture.

Mix cornbread and cheese and pour on top.

Bake for 38-42 minutes. Top should be golden brown. (Mine took less time)

Baked Spaghetti By: Lindsey

2009-09-10T12:17:00.000-07:00

This makes A LOT! Great leftovers...so good.

1(8oz.)pkg spaghetti noodles (or any pasta of your choice)

1 to 2 jars spaghetti sauce (depends on how much sauce you like...I did 2 jars)

1(6-8oz.) pkg. shredded mozzarella cheese

1 lb. ground beef(or ground turkey)

Preheat oven to 350 degrees. Brown ground beef. Cook pasta as shown on directions. Combine cooked spaghetti, spaghetti sauce, and ground beef. Place half of the mixture in a casserole dish and sprinkle with 1 cup of cheese. Place remaining mixture over top of cheese. Sprinkle cheese over the top of the pasta. Cook for 15-20 minutes in oven. Serve with remaining cheese.

**To vary taste, try adding any of the following: additional cheese, green pepper, mushrooms, or black olives, as desired.** (I added diced tomatoes, mushrooms, and extra cheese)

Cranberry-Walnut Chicken Salad by Ashley

2009-09-10T11:46:00.001-07:00

I know I know their are a million different chicken salad recipes and you probably have your favorite, but I think you should at least try this. My favorite is still my Mom's chicken salad, but this one is awesome also.

Ingredients:

4 cups of cubed cooked chicken

1 cup walnuts, coarsely chopped

1 rib celery, finely diced

2-4 Tablespoons, finely minced shallot (don't freak out about the shallots, it is just like an onion. they are really good)

1 cup of dried cranberries

1 Granny Smith apple, chopped

1/3 cup canola mayo

2/3 cup low-fat Greek yogurt (Greek yogurt is super good for you and very creamy)

2 Tablespoons red wine vinegar

2 Tablespoons minced flat leaf parsley ( i didn't use this)

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Combine all ingredients in a large mixing bowl. Adjust shallots and seasoning to taste. Refrigerate for 30 minutes. Enjoy!!

Simple Cole Slaw by Ashley

2009-09-10T11:35:00.001-07:00

I love coleslaw, all different kinds, but I have never made it before. A girl that I don't know has a recipe blog that I go to often and I got this recipe from her. I loved that it said "simple". Simple I can do. *my Dad loves coleslaw as well, but is kind of a coleslaw snob and he really liked it. *i served it with homemade sloppy joes and tater tots :)

Ingredients:

1/3 cup canola-based mayonnaise ( I am sure you can use any kind of mayo, but this is better for you.)

1 and 1/2 teaspoons sugar

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon dry mustard

3 cups packaged cabbage and carrot coleslaw

Directions:

Combine mayo, sugar, pepper, salt, and dry mustard with a whisk. Add coleslaw and toss.

Chess Cake: Lombard Favorite!

2009-09-02T05:49:00.001-07:00

I can't believe this wasn't on the blog...

Ingredients for cake:
1 box Duncan Hines Butter Cake Mix
1 tsp vanilla
1 stick butter, melted
2 eggs

Directions:
Mix together and place in an oblong pyrex dish

Icing Ingredients:
1 box powdered sugar
1 tsp vanilla
8 oz cream cheese

Directions:
Mix together and pour over the mixture in oblong dish

Bake at 350 for 35 minutes

Another WONDERFUL Chicken and Rice By: Lindsey

2009-08-16T14:53:00.000-07:00

I think we might have 3 chicken and rice recipes on this blog now. ha ha. Well, I have made two out of the three and both are yummy. The recipe below, is once again from Mary's blog. It isn't good for you at all, but my dad(who doesn't love rice) and my husband had two large helpings. And it is easy breezy!

Meal Idea Monday

The VERY best "Baked Chicken & Rice" you've ever had...for real

1 ¼ cup uncooked rice
3 cans of: cream of chicken
¼ cup melted butter
½ cup milk
¼ cup French dressing
1 package sliced almonds
parmesan cheese
6 boneless, skinless chicken breasts

Spray a 13x9 pan. Mix all liquid ingredients together. Add rice to half of liquid ingredients and pour in bottom of pan. Lay chicken on top; pour remaining liquid over chicken. Sprinkle generously with almonds & parmesan cheese. Bake at 325° 1 ½ hours, covered with foil for 1 hour. Uncovered for 30 minutes.

This is so good, so easy...and the leftovers are AWESOME!

Mexican Lasagna By: Lindsey

2009-08-16T14:48:00.000-07:00

One of my sisters friends, Mary, has a blog. She has "Meal Idea Monday" and will post a recipe. How cute is that? Well, this week I have made two of her recipes off of her blog. And both of them were tasteeee! You know what is funny? My sister said that most of her recipes that she has posted on here have come from Mary. Ha ha! Mary, if you are reading this, thanks sooooo much! We love all your recipes!

*This came directly from her blog*
Mexican Lasagna

Meal Idea Monday

Mexican Lasagna

1lb. ground beef or turkey
1 pkg. dry taco mix seasoning
1 c. water
12 (6") corn tortillas
1 c. salsa
1 (8oz.) can tomato sauce
1 (15oz.) can whole kernel corn, drained
1 (4oz.) can sliced black olives, drained
1 (4oz.) can mild chilies, drained
2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees. Brown meat; add seasoning and 1 cup water. Cook until thick. Spray a 9 X 13 pan. Place 6 tortillas on bottom of pan, overlapping them. Mix salsa and tomato sauce; set aside. Top tortillas with half the meat, corn, olives, and chilies. Pour half the salsa and sauce mixture over this and sprinkle with 1 cup of the cheese. Repeat, finishing with cheese. Bake 20 minutes. Serves 6-8.

I got this recipe out of a kid friendly cookbook, and it's a hit w/ the family...including the kids. I omit the olives and it is still tasty.

*Instead of olives I put onions* Yum!

Armadillo Eggs or Creamy Jalapeno's by Ashley

2009-08-10T08:34:00.001-07:00

This is a recipe my friend Lori brought to our end of the semester small group party. They were a huge hit and so delicious. Enjoy!!!

Recipe for Armadillo Eggs: (This name is obviously a Texas thing!!!)

(To make 30)

-15 fresh Jalapeno peppers (USE GLOVES: cut off stem, slice long ways, cut out seeds, then drop in bowl of cool water)

(Be careful not to get seeds on face, the seeds are where most of the heat is contained)

-Rinse Prepared Jalapeno's, then pat dry with paper towels

-Fill spoon size amount of Cream Cheese (original or chive & onion is good too), in hollowed out part of each pepper

-Place of half piece of half way cooked bacon on top of each pepper (I put bacon in microwave for 2 or 3 mins)

-Bake Bacon topped Jalapeno's on cookie sheet or baking stone on 400 degrees for about 15-20 mins

Oreo Mint Chocolate Chip Ice Cream Dessert By: Lindsey

2009-08-06T12:03:00.000-07:00

I just made this last night for the first time. It is a dessert a friend of mine posted on her blog. It is good and feeds a lot. I like it because it has ice cream in it which makes it different.

1 Half Gallon of Mint Chocolate Chip Ice Cream

1 Stick of butter

1 Package of Oreos

1 Large containter of Cool Whip

1 Bottle of Chocolate Syrup

Crush up Oreos. Melt butter and add to oreos. Pour and press oreos in the bottom of a 9x13 pan. Put in freezer for 10 min. the make it hard. Take out your ice cream so it will thaw. Add mint choc. chip ice cream on top of the oreos. Once again, put in freezer for 10 min. so it will get hard. Take out Cool Whip. Add layer of cool whip on top of ice cream. Then crush up the remaining 10 oreos and sprinkle on top of cool whip(or you don't have to, I forgot about this part). Then squirt choc. syrup on top of cool whip. You can make a pretty design with the syrup and it makes the dessert look really good. Enjoy!

Rattle Snake Pasta By: Lindsey

2009-08-06T11:51:00.001-07:00

This has been something I have made A LOT lately! Everyone who has had it LOVES it! Even my husband's Uncle, who is a picky eater, said he was concerned at first. Then he took a bite and ended up getting two helpings of it because it is so good. It makes A TON! So have people over...or you could always half the recipe. Here goes:

2 bags of Egg Noodles

1/2 Pint of Whipping Cream

1 Stick of REAL butter

1 Can of paremesean cheese

1 Red Bell Pepper

1 Yellow Onion

1 Corn on the Cob

3 Boneless, skinless chicken breasts

1 Can of Tony's(It is a spice...it would be where the spices are)

-Boil your noodles in water, drain

-Add stick of butter.

-Pour 1/2 pint of whipping cream and some of your paremesean cheese into noodles. Mix it together. Add Salt and pepper. Leave all of this in the pot you cooked your noodles in and leave the heat on simmer. Here is where it gets tricky...you keep adding paremesean cheese, whipping cream, salt and pepper until you like the way it taste and the texture. We like it really cheesy and somewhat milky. You DO NOT want to taste the grainy cheese. That should melt if you have enough whipping cream in it and it is over simmering heat. Also, you can add milk to you it if you don't want to keep adding whipping cream.

VEGETABLES

-Cut up your red bell pepper and onion.

-Shuck(?) your corn on the cob and cut the corn off.

-Mix all vegetables in a pan and add a little bit of olive oil. Sautee on stove until onions are crystalized or clear.

-Add to pasta.

CHICKEN

-Sprinkle Tony's seasoning on both sides of chicken.

-Put chicken on the grill.

-Cut chicken in small pieces.

-Add to Pasta.

Blueberry Salad: by Kimberly

2009-07-06T11:55:00.001-07:00

My mom and I made this salad for the 4th. And it was delicious...more like a dessert.
1 15oz can blueberries
1 8.1/4 oz can crushed pineapple
2 3oz pkg of black raspberry gelatin
1 8oz cream cheese (softened)
1 8oz carton sour cream
1/2 cup sugar
1 tsp vanilla
1 cup pecans

Directions:
Drain blueberries and pineapples, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserve liquid to mkae 1 3/4 cups, add dissolved gelatin. Pour into a 13x9 pyrex. When gelatin is slightly thickened, fold in fruit. Chill until firm

Icing:
Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread over gelatin and sprinkle with pecans. Chill until set.

Chicken and Lemon-Broccoli Alfredo By: Lindsey

2009-06-28T18:48:00.000-07:00

This is something a little different then what we normally put on here. I made it tonight for the first time it was really good and easy.

4 skinless boneless chicken breast halves

Salt and ground black pepper

8 oz. mushrooms, halved

1 Tbl. spoon olive or cooking oil

1 lemon

3 cups fresh broccoli florets

1 10 oz. container refrigerated light alfredo pasta sauce

Cracked black pepper (I didn't have this so I left it out)

1. Season chicken with salt and ground black pepper. I large skillet brown chicken and mushrooms for 4 minutes in hot oil, turning chicken halfway through.

2. Meanwhile, shred 2 teaspoons of lemon peel; set aside. Slice lemon. Add broccoli florets and lemon slices to skillet. Cover, cook about 8 minutes or until chicken is no longer pink.

3. Place chicken and vegetables on plate. Add Alfredo sauce to skillet, scraping up brown bits from bottom of pan; heat through. Serve sauce on chicken. Sprinkle with lemon peel and cracked black pepper. Makes 4 servings

Nutritional Info: 295 cal. and 12 g total fat.

Double Peanut Butter Candy Bites with M&Ms

2009-06-26T12:52:00.001-07:00

My mom took my son and nephew(Both 2yo) out for a special treat. Before they left she let them help her make these delicious cookies. They loved helping her. It wasn't messy for them at all and they loved helping(and eating) with the cookies. They are bite size which makes for a way less messy event. Anyways, I highly recommend making these!

FYI! You will need a mini muffin pan for these cookies.

1 package of Peanut butter cookie dough(16.5-oz)

1 bag of miniature peanut butter cups

1 bag of mini reg. choc. M&Ms

Preheat oven to 350. Shape cookie dough into 24 (1-inch) balls, and place in cups of lighlty greased miniature muffin pan. Bake 15-18 minutes or until edges are lightly browned. Remove from oven, and press 1 miniature peanut butter cup candy into each cookie. Sprinkle cookies with mini m&ms.

Makes 2 dozen.

Prep: 20 min.

Bake: 15 min.

Easy Chicken and Dumplings

2009-05-06T16:17:00.001-07:00

My sister gave me this recipe and she is a very good cook. If I had known dumplings could be this easy I would have made them more often.

1 24oz of Mary B's frozen dumplings-these are usually in the frozen section with biscuits

2 cans of Cream of Chicken Soup

4 to 5 chicken breast half's

salt and pepper

Boil your chicken, in soup like broiler, until done then remove from broth (DO NOT THROW AWAY).
Remove dumplings from freezer about 15 min. before you're ready to place in broth.

Cut dumpling strips in 1/2 inch pieces then drop in broth when the broth starts boiling. Let them cook in boiling broth for about 20 min, stir constantly. Check to make sure they are not sticking to bottom, if they are turn your heat down.

Add soup to dumplings and stir.

While dumplings are cooking cut you're chicken in small pieces then add to dumplings.

Stir well, let the water boil until dumplings are the thickness you like.

Add salt and pepper as you go and add more if needed.

WARNING this recipe makes a lot so you may want to half the recipe or invite some friends over.

Santa Fe Wraps By: Donna

2009-04-26T13:40:00.001-07:00

This is a Paula Deen recipe that I got and added to it. I made these wraps for a church picnic and everyone loved them. I actually made them yesterday and just put them in the fridge and serve them today.

Santa Fe Wraps 12-15 Servings

2 (8 ounce) packages of cream cheese-room temperature

1 (41/2 ounce) can chopped green chile's

1 block of pepper jack cheese/shredded

2 chicken breast

2 Tbls salsa, plus salsa for dipping

1/2 cup green onions/chopped

1 cup chopped fresh spinach

1 package of taco seasonings

2 packages of large flour tortilla's

Boil chicken breast, drain broth, chopped the chicken fine and mix in 1 package of taco seasonings, set aside. In a large bowl beat cream cheese until creamy, add sour cream, green chile's, pepper jack cheese, salsa and green onion beat with mixer on medium speed. Add spinach and chicken with the cream cheese mixture, mix well.

Spread a thin layer of filling over entire flour tortilla, roll then puncture the wrap with wooden toothpicks one on each side then cut in half. It's great to dip in salsa and guacamole. I MADE SURE THAT EVERYTHING WAS CHOPPED FINE SO IT WILL BE EASY TO SPREAD.

Tomato Soup

2009-04-07T11:35:00.001-07:00

Tomato Soup-This recipe is from my sister Cherrie Niven she is a great cook and this soup is so good!!

I usually double this recipe because it's not real filling and I make grill cheese with it.

1 tsp finely chopped onion

1 Tblsp butter

3 Tblsp flour

2 Tblsp sugar

1 tsp salt

1/8 tsp pepper

1/2 can of petite diced tomatoes

2 cups tomato juice

2 cups cold milk

Saute onion in butter. Stir in flour, sugar, salt and pepper. Cook until smooth and bubbly stirring constantly. Remove from heat gradually stir in tomato juice and diced tomato's.. Bring to boil, stirring constantly. Boil 1 minute gradually stir in cold milk into hot tomato mixture. Garnish with grated Parmesan cheese

Crockpot chicken tacos By: Lindsey

2009-03-28T13:51:00.000-07:00

These are so easy and tasty. And make your house smell so good!

4 chicken breast

1 can of chicken broth

1 packet of taco seasoning

Throw all ingredients in crockpot on high for 4 hours or low for all day. Shred with fork when ready to serve. Eat with nachos or taco shells.

Enjoy!

Sausage Rotel Cheese Dip By: Lindsey

2009-03-28T13:48:00.001-07:00

1 block of velveeta cheese

1 tube of reg. sausage

1 can of Original Rotel

Milk

Garlic Salt

Cut block of cheese into little squares and throw in crockpot on high. Cook sausage on stove then add to cheese in crockpot. Pour can of rotel in crockpot also. Add a few shakes of garlic salt. Add milk to taste.

Serve with tostitos OR fritos. Yum Yum!!!

Gooey Cinnamon Rolls By: Donna

2009-03-28T13:23:00.001-07:00

This is actually Lindsey...but my mom(Donna) is the one who first made this recipe. She made these on Christmas morning and brought them to each of our houses(my siblings and me) for breakfast. They are sooooo yummy!! I am actually going to make them to bring to church in the morning.

2 Cans cresent rolls

1 bag large marshmellows

1 stick butter

1 Tbl. spoon cinnamon

1/2 Cup Sugar

Icing

Powdered Sugar

Vanilla

Melted butter

Milk

Pull apart cresent rolls and lay flat.

Melt butter

Mix cinnamon and sugar in a bowl(you need to taste this...you might need to add to it)

Roll one marshmellow in butter THEN in cinnamon sugar mixture.

Place marshmellow on the skinny end of the dough.

Roll cresent roll around marshmellow.

Pinch dough ends together.

Bake according to directions on cresent roll can.

Icing

Unfortunately, I do not have exact measurements for this icing. Start by melting about a tablespoon of butter. Then add a little bit of vanilla to the butter. Add powdered sugar to the butter/vanilla. Mix together. Add a tad bit of milk to that. You will have to taste the icing to get it to what you want.

Crockpot Roast...but different &EASY: by Kimberly

2009-03-20T19:19:00.001-07:00

I don't even know what to call this but it turned out excellent! Wade loved it!

Ingredients:
Eye of Round Roast (sliced) - you can buy it like this precut. (1-1.5 lbs)
1.5 cup of flour
salt/pepper
1 onion chopped
1 bell pepper chopped
1 small can of tomato sauce

Instructions:
Combine flour, salt and pepper in small bowl. Coat the steaks with the mixture and place in a skillet for a couple of minutes on each side - do not fully cook. Take out of skillet and place in crockpot. Top with bell pepper, onion, tomato sauce and salt and pepper. Cook on low for 6-8 hours.

I served it with homemade mashed potatoes and a salad. It was a hit at our house and SO easy.

Pineapple Cheese Casserole: by Kimberly

2009-03-17T13:25:00.001-07:00

Okay, this doesn't sound delicious, but it is! And, it's super easy!

Ingredients:
2 cans chunk pineapple (1 drained, 1 undrained)
1 cup of sugar
1 stick butter
1 cup of plain flour
2 cups grated cheese

Instructions:
Place pineapple on bottom of dish, sprinkle cheese on top. Combine the sugar, butter and flour (it will be crumbly). Bake at 350 for 30-40 minutes.

Sweet Potatoe Casserole

2009-03-17T13:23:00.001-07:00

This is a Lombard fave but noticed it wasn't on the blog!

Ingredients:
4 cups of mashed sweet potatoes
1/2 cup butter or marg.
1/3 cup of milk
1 tsp vanilla
2 eggs beaten

1 Cup of sugar

Combine and place in dish.

Topping Ingredients:
1/3 cup butter melted
1 cup brown sugar
1/2 cup plain flour
1 cup chopped pecans

Pour topping over potatoe mixture, bake at 350 for 30-35 minutes.

Chilled Vegetable Salad: by Kimberly

2009-03-17T13:19:00.001-07:00

This is a great recipe for cookouts and potlucks!

Ingredients:
1 cup of sugar, 3/4 cup of cidar vinegar, 1/2 cup vegetable oil, 1 medium bell papper (chopped), 1 medium onion (chopped), 3 celery ribs sliced, 1 (7oz) jar diced pimento (undrained), 1 (15 oz) can small sweet green peas (drained), 1 (14oz) french cut green beans (drained), 1 (11oz) can white shoepeg corn (drained), 1/2 tsp salt, 1/4 tsp pepper

Instructions:
Bring first three ingredients to a boil in a small saucepan over medium heat and cook stirring often 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir in gently the pepper and next 8 ingredients. Gently stir in dressing. Cover and chill for 8 hours.

CREAM CHEESE Sausage Casserole By: Lindsey

2009-03-16T06:50:00.000-07:00

I made this for the volunteers at church on Sunday morning and it was a HIT! I got this recipe from Kimberly. I have no idea where she got the recipe. Anyways, I thought I had posted it on our blog before but I just realized that I haven't. This recipe is so good you can heat it up all week and it is still just as good.

CREAM CHEESE Sausage Casserole(you can half this recipe)

1 tube of reg. sausage

1 tube of hot sausage

2 8oz. cream cheese

1/2 stick of butter

2 cans of cresent rolls

Brown the sausage. In a bowl mix sausage and both blocks of cream cheese. Grease 9x13 dish. In dish lay flat 1 can of cresent rolls. Pour sausage and cream cheese mixture over cresent rolls. Lay flat the other can of cresent rolls on top of sausage and cream cheese mixture. Melt butter and pour over cresent rolls on top. Bake in oven at 350 until rolls are turning slightly brown.

Mango Salsa by Ashley

2009-03-03T18:24:00.001-08:00

I made this for our Friday Night Live group and they loved it. I was shocked it turned out so good and easy as pie!!

Ingredients:

3/4 cup prepared tomato salsa

1 large ripe mango, peeled and diced

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro, or to taste

Directions:

In a small bowl combine all of the ingredients.

*I doubled this recipe.

Sausage Breakfast Casserole By: Lindsey

2009-03-02T05:53:00.000-08:00

This is a really good breakfast casserole recipe. It sounds interesting...but it is so good and makes your house smell soooo yummy while in the oven. I tried it while I worked at Lee and a coworker gave me the recipe. I forgot about it until my mom needed a breakfast casserole recipe the other day, so I busted it out. She suggested me put it on the blog.

**This has to sit in the refridgerator overnight**

1 lb. sausage(or you can do sliced ham)

6 eggs

3 Cups milk

3 Cups shredded cheddar cheese

1 box seasoned croutons(I use cheese/garlic)

Salt and pepper to taste

Brown sausage, drain, put in the bottom of 9x13 pan.

Spread croutons over sausage.

In seperate bowl mix together eggs, milk, shredded cheddar cheese, salt and pepper.

Pour over sausage and croutons.

Let sit over night in fridge.

Bake at 350 for 40-45 minutes.

You can also use the hot sausage if you want it spicier.

Cole Slaw

2009-02-21T14:52:00.001-08:00

I'm sure you all have made a salad or a slaw similar to this but I found this one and it was so easy and so good!! It's one of Paula Deen's receipes so you know it's good and probably fattening. We had it with Chicken Pot Pie one night and then with Lasagna and it was great with both. Donna

Cole Slaw

2 bags of Ramen Noodle soup in Oriental

3/4 stick butter

1/4 cup slivered almonds

2 bags of traditional cole slaw (pre-packaged)

1/4 cup sunflower seeds

chopped green onion, for garnish

Dressing Mix

3/4 cup conola oil

1/2 cup brown sugar (light, packed)

1/4 cup apple cider vineger

1 ramen noodle seasoning packet (oriental)

Put ramen noodles in a bag and crush them with rolling pin while melting butter in large skillet over low/medium heat. Add crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temp. at low/medium heat). Meanwhile whisk together all the dressing ingredients in a small bowl. Place slaw into bowl and toss with the noodles and almonds and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with green onions.

I would not toss this all together until you are ready to serve.

Lombard Family Recipes

Sour Cream Rolls/Biscuits

Pumpkin Peanut Butter Oatmeal Bars (Super Healthy) by Ashley

Oops

Salad Dressing

Search Button

Buffalo Chicken Chili

Donna's Hot Chocolate by Ashley

Pumpkin Chocolate Chip Muffins by Ashley

Cranberry Limeade = Oh My Word! By: Lindsey

Southwest Stuffed Bell Peppers: by Kimberly

Southwestern Cobb Salad: by Kimberly

Cilantro Lime Vinaigrette Dressing: By Kimberly

Stacked Chicken Enchiladas with Salsa Verde and Cheese: by Kimberly

Cheese Tortellini Spinach Soup: by Kimberly

Homemade Cinnamon Rolls...you will NOT regret making these! By: Lindsey

Ingredients

Preparation Instructions

Sugar's Sugar Cookies by Ashley

Candy Cane Biscotti

Peanut Butter Balls By: Lindsey

Hawaiian Pita Pizzas By: Lindsey

My husband cooked these tonight and I am telling you they were GOOD! I wish I could eat another one. But that would defeat the point of them being healthy, right? Ha. He did say that he didn't use as much sauce that the recipe called for.

Ingredients

Preparation

Chicken Fajitas By: Lindsey

Yummy Fish(Or chicken) By: Lindsey

Lasagna Soup by Ashley

Strawberry Punch

Baked Potato Soup by Ashley

Fresh Pear Cake by Ashley

Ingredients

Directions

Chicken and Pineapple Quesadillas

These are easy and awesome!!

Grilled Chicken & Pineapple Quesadillas

Cream Cheese Chili Cheese Appetizer By: Lindsey

Oatmeal Scotchies By: Lindsey

Veggie Pizza

Whole Wheat Pumpkin Pancakes by Ashley

Peanut Butter-Cup Cookies by: Kimberly

Breakfast Sausage & Rice Ring by: Kimberly

Shrimp Delight by Ashley

Eazzzzzzzy Salad

Coconut Banana Bread by Ashley

White Bean Chicken Chili by Ashley

Meat Loaf by Ashley

Whole Wheat Pancakes by Ashley

Paula Dean's Taco Salad By: Lindsey

Ingredients

Directions

Rachael Ray's Chicken Parm Pasta Toss By: Lindsey

Ingredients

Preparation

Banana Cream Pudding By: Lindsey

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

Hot Breakfast Egg Biscuits by Ashley

Bulldog Brittle

Mexican Crock Pot Dish: by Kimberly

Chicken and Rice Soup: by Kimberly

Poblano Corn Chowder with Shrimp: by Kimberly

Slow Cooker Chicken Chili: by Kimberly

White Chocolate Peppermint Brownies by Ashley

Ham and Swiss Rolls by Ashley

Lite Chinese Chicken Chop by Ashley

Lite Frito Bandito by Ashley

Pumpkin Buttermilk Bundt Cake by Ashley

Spinach and Cheese Ravioli By: Lindsey

Caramel Pudding Pumpkin Cupcakes By: Lindsey

Sausage Balls: by Kimberly

Lite Grape Salad By:Donna Lombard

Low Calorie Banana Pudding by Ashley

Low Calorie Strawberry Shortcakes by Ashley

Laughing Cow Chicken by Ashley

Easy Roast

Lima Bean Soup by Ashley

**BLOGGY GIVEAWAY!!!**

Mexican Dip By: Lindsey

Snack Mix by Ashley

Three EASY meals: by Kimberly

BLOGGY GIVEAWAY!!!

BLOGGY GIVEAWAY!!!