Monday, September 24, 2007

Nutrition Facts

I had a request for nutrition facts, when possible. I just wanted to let you know that I have gone back and added the nutrition facts to the recipes I have them for. In the future I will do my best to add them, when possible. Hope you all have a great day and a wonderful week of cooking/baking!!!

Saturday, September 22, 2007

Bread Pudding

Here is one recipe I received in response to the need for a bread pudding recipe. Sounds good!!! Enjoy!!!

Bread Pudding
recommended by Marilyn

El Torito's Natillas (Bread Pudding)

10 slices white bread
1 T. gelatin
6 cups milk
6 egg yolks
3 whole eggs
1 1/2 cups sugar
1/2 cup raisins
2 T. grated orange peel
1 T. vanilla
1/4 tsp. salt
2 T butter

Bread should be very dry. If soft, dry out in a warm oven. Cut into bite-size pieces. Sprinkle gelatin over 1/4 cup cold milk and let stand until softened. Beat egg yolks and whole eggs with some of the remaining milk until well blended.
Combine egg mixture, all of milk, soltened gelatin, sugar, raisins, orange peel, vanilla and salt in large saucepan. Heat until warm.
Grease 13x9-inch baking pan with butter. Place bread in even layer in pan. Pour warm mixture over bread and press bread so it will absorb liquid.
Bake at 350 degrees for 35 to 45 minutes. Serve warm. Makes 12 servings.

This recipe was in the LA Times newspaper,
probably back in the 1970's or 1980's.
The recipe was prepared by a friend and
it was good. I have never made it, but you
might try it or experiment with the ingredients.
She also served a warm Gran Marnier sauce over
it, but I don't have the recipe for the sauce.

Friday, September 21, 2007


Hi everyone,

I've had a request for a good bread pudding recipe. Anyone have one? I have one, but I'm searching for it (since the move some of my stuff has ended up in funny places). If you have a bread pudding recipe please post it in the comment section and then I'll repost it for everyone to see. Thank you guys!!!

Wednesday, September 19, 2007

Classic Mac N Cheese

Classic Mac N Cheese

serves: 4-6
preheat oven: 350
prep time: 10-15 minutes
cook time: 25 minutes, let stand 10 minutes
items you'll need: pot, casserole dish, saucepan, bowl

2 cup(s) pasta, elbow macaroni
1/2 cup(s) onion(s), chopped
1/2 cup(s) milk, fat-free evaporated
1 medium egg(s), beaten
1/4 teaspoon pepper, black
1 1/4 cup(s) cheese, cheddar, low-fat, finely shredded

1. Cook macaroni according to directions, but don't add salt to the water. Drain and set aside.
2. Spray casserole dish with nonstick cooking spray.
3. Lightly spray saucepan with nonstick cooking spray
4 Add onions to saucepan and sauté for about three minutes
5. In another bowl, combine macaroni, onions, and the rest of the ingredients (Mix thoroughly)
6. Transfer mixture into casserole dish
7. Bake for 25 minutes or until bubbly let stand for 10 minutes before serving

Nutritional Info (Per serving):
Calories: 200,
Total Fat: 4g,
Saturated Fat: 2g,
Sodium: 120mg,
Dietary Fiber: 1g,
Carbs: 29g,
Cholesterol: 34mg,
Protein: 11g

Almond Asparagus (you can also make this with fresh Green Beans)

Salt and Pepper Asparagus
by: Stephanie

serves: 2-4
prep time: 2 minutes
cook time: 7-10 minutes
items you'll need: skillet and tongs

1 bunch of asparagus
sliced almonds
1 tsp extra virgin olive oil

1. Clean and prepare asparagus
2. Lay asparagus in skillet
3. Drizzle with olive oil
4. Sprinkle with salt and pepper
5. Cook on medium heat for about 7-10 minutes depending on how thick your asparagus is
6. During the last couple minutes of cooking add the sliced almonds (don't add too early or they'll get mushy)

Preparing asparagus:

1. Place one hand at each of of asparagus spear and bend.
2. Where is snaps is how you tell which part to throw away and which part to keep
3. Always keep the end with the leaves
4. Rinse under water and dry before cooking

Chicken Caesar Lasagna

Chicken Caesar Lasagna
by: Better Homes and Garden

serves: 6-9 (depending how big you cut the pieces)
preheat oven: 325
prep time: 25 minutes
cook time: 50 minutes, plus 5-10 minutes for it to stand before serving
item you'll need: 3qt rectangular baking dish, skillet, pot, cutting board, strainer, bowl, nonstick cooking spray, foil

6-9 dried whole wheat lasagna noodles (I've also made this with the noodles that don't need to be cooked)
2 10 oz containers refrigerated light alfredo sauce (I usually just use one jar, but two works too)
3 tbsp lemon juice
1/2 tsp cracked black pepper
3 cups cooked chicken breast
1 10 oz pkg frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cups shredded italian blend cheese

1. Cook noodles according to package (drain and rinse with cold water
2. In bowl combine Alfredo, lemon juice and black pepper
3. Stir in chicken, spinach and red peppers
4. Lightly coat baking dish with nonstick cooking spray
5. Arrange about 3 noodles on bottom of dish
6. Top with 1/3 of chicken mixture
7. Repeat layers twice
8. Cover; bake for 45-55 minutes
9. Uncover; sprinkle with cheese and bake for 5 more minutes
10. Let stand about 10 minutes before serving

Nutrition facts:

268 Calories per serving
10 g. fat
6 g. sat. fat
68 mg cholesterol
557 mg sodium
20 g. carbohydrates
2 g. fiber
24 g. protein

Cucumber Snack

Cucumber Snack
by: Stephanie

1/2 cucumber
1 lime
salt (to taste)
paprika (to taste)

1. Slice cucumber and lay flat on a plate
2. Squeeze lime juice over top of cucumber
3. Sprinkle with salt and paprika

Chicken Pot Pie

Chicken Pot Pie

serves: 4-6
pret heat oven: 400
prep time: 15 minutes
cook time: about 30 minutes
items you'll need: saucepan, casserole dish, small bowl, spatula

1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg

1. Melt butter in a medium size saucepan
2. Add flour and cook over medium heat, about five minutes
3. Add chicken broth and heat until mixture just begins to boil
4. Reduce heat; add chicken, potato and mixed vegetables until heated through
5. Pour into a 2 quart casserole dish
6. Combine Bisquick, milk, and egg; pour over chicken mixture.
7. Bake for 30 minutes or until golden.

Taco Lasagna Salad

Taco Lasagna
by: Stephanie

serves: 4-6
preheat oven: 350
cook time: 20 minutes
items you'll need: foil, casserole dish, skillet

Sour Cream
Tortilla Chips
Corn Tortillas
1 lb Ground Beef/Turkey
Taco Seasoning
Pinto Beans
Avocado (sliced)
Lettuce (shredded)

1. Cook Ground Beef…prepare with taco seasoning & pinto beans
2. In casserole dish, dip tortilla in salsa and spread on bottom
3. Sprinkle cheese on tortillas
4. Spread half of cooked meat and beans
5. Repeat steps 2-4
6. Cover with crunched chips and cheese
7. Bake in oven covered with foil for about 15 minutes
8. Uncover and bake about 5 more minutes or until cheese is melted
9. Take out of oven
10. Layer a bowl with lettuce
11. Scoop lasagna on top of lettuce
12. Finish off with slices of avocado and a scoop of sour cream

For those that don't like salad, you can just serve this up as is without the lettuce.

Nutty Buddies

Nutty Buddies
by: Sarah Frenzel

serves: 12
prep time: 10-15 minutes
drying time: 1-2 hours
items you'll need: wax paper, glass bowl and pot (or double boiler), big bowl, spatula, large plastic bags

12oz. chocolate chips
1 1/2 c. creamy Peanut butter
1/2c. margarine or butter
9 c. crispex cereal
1/2 lb. bag powdered sugar

1. In saucepan melt PB, choc. and butter together
2. Pour over cereal and stir gently
3. spread out on wax paper to dry
4. Put in plastic bag, pour powdered sugar in and shake
to coat.

Raspberry Protein Smoothie

Raspberry Protein Smoothie
by: Simple and Delicious

serves: 1 (1 3/4 cups)
prep time: 10 minutes

1 carton (8 oz each) fat free or low-fat raspberry yogurt
1/2 cup frozen unsweetened raspberries
1/4 cup Egg Beaters Egg Whites (1/4 cup = 2 oz)
1/4 cup orange juice
Reddi-wip Fat Free Dairy Whipped Topping, optional

1. Place yogurt, raspberries, Egg Beaters and orange juice in blender container; cover
2. Blend on medium speed until smooth
3. Pour into tall glass
4. Top with Reddi-wip, if desired.

Nutrition Facts:

Amount per Serving: 1 3/4 cups

Calories: 319

Total fat 1 g
Saturated fat 0 g
Cholesterol 5 mg
Sodium 218 mg
Carbohydrate 61 g
Dietary fiber 7 g
Sugars 43 g
Protein 17 g


by: Tammy

serves: 4-6
prep time: 5-10 minutes
items you'll need: strainer, large bowl

green onion
green pepper
romaine lettuce
fresh squeezed lemon juice
olive oil
brown bulgor #1-fine (wheat)

1. Rinse the bulgor with water (about 2-3 minutes)
2. Put the bulgor into the bottom of the missing bowl
3. Chop everything up very small and put over the bulgor
4. Add lemon juice, olive oil, and salt (to preferred taste) over the chopped vegetables and bulgor
5. Mix together

***I have never tried this recipe, but it came highly recommended***

Peach Salad

Peach Salad
by: Tam Pagano

serves: 2-4
preheat oven: 350
prep time: 7 minutes
items you'll need: baking sheet, salad bowl

1 bag of baby spinach, rinsed & dried (4 cups)
2 peaches
3/4 cup pecans
1/4 cup poppyseed salad dressing

1. Arrange pecans on a single layer baking sheet and roast in oven for 7-10 min (until they just begin
to darken)
2. Slice peaches into bite size segments
3. Combine peaches, spinach and pecans in a large bowl
4. Toss with dressing until evenly coated

Baked Beans

Baked Beans
by: Julia Jezowski

serves: 15
preheat oven: 350
prep time: 10 minutes
cook time: 30 minutes
items you'll need: skillet, casserole dish (big one), big bowl

1 cup chopped onion
1 lb. bacon, chopped and fried
2 cans (27 oz) each Kidney beans drained
2 cans (27 oz) each pinto beans drained
1 can B & M baked beans (3 1/2 lbs.)
2 1/2 cups of brown sugar
22 oz. catsup
8 tsp. Worcestershire sauce
1 1/2 lb cheddar cheese cubed
grated parmesan cheese (optional)

1. Brown onion and bacon together
2. Combine with other ingredients
3. Pour into greased casserole dish
4. Bake for 30 minutes
5. Sprinkle with parmesan.

Dump Cake Cobbler

Dump Cake Cobbler
by: Karen Barth

serves: 12-16
preheat oven: 350
prep time: 5 minutes
cook time: 55-65 minutes
items you'll need: 9 x 13 casserole dish

1 (21 oz) can cherry pie filling
1 (16-20 oz) can crushed pineapple with juice
1 (18 1/4 oz) box of yellow cake mix
1/2 cup chopped unsalted nuts
1/2 cup (1 stick) butter~melted

1. Pour cherry pie filling into casserole dish
2. Pour pineapple over the top....DO NOT STIR
3. Sprinkle cake mix evenly over the top
4. Sprinkle on the nuts
5. Drizzle evenly with melted butter
6. Pop in the oven

Scotch Shortbread

Scotch Shortbread
by: Mrs. Kott

makes: about 4 dozen (depending on size of cookie cutter)
preheat oven: 350
prep time: 20 minutes
cook time: 15-20 minutes
items you'll need: cookie cutters, flat counter space, large bowl, food coloring (if you want to color your frosting), rolling pin, cookie sheets

1 1/2 cups butter, softened
1/2 cup sugar
4 cups flour
Betty Crocker Creamy White Frosting

1. Mix butter and sugar until well blended
2. Add flour 1/2 cup at a time
3. Mix until dough forms a ball
4. If dough is crumbly, add 1-2 tbsp of butter
5. Roll dough 1/2 inch thick on lightly floured surface
6. Cut into shapes
7. Place on ungreased cookie sheets
8. Bake for 15-20 don't want them to get brown on the bottom
9. Let cool completely and frost

Teriyaki Chicken

Teriyaki Chicken
by: Mrs. Abel

serves: 4
preheat oven: 350
prep time: 10 minutes
cook time: 20-30 minutes
items you'll need: pot, whisk, basting brush, foil, oven dish

1 tbsp corn starch
1 tbsp water
1/2 cup sugar
1/2 cup lite soy sauce
1 clove of garlic (minced)
1/2 tsp ground ginger
1/4 cup vinegar
1/4 tsp pepper

1. In pan stir together cornstarch and water
2. Add the rest of the ingredients
3. Stir constantly over med heat
4. Heat until thick (be patient)
5. Put chicken in oven dish and cover with sauce (I recommend marinating it a couple of hours, but it's not necessary)
6. Cover with foil and put in oven
7. Flip chicken everye 10 minutes and brush more sauce on each time

8 Layer Bean Dip

8 Layer Bean Dip
by: Stephanie

serves: 6-10
prep time: 5 minutes
items you'll need: casserole dish (any size...will just determine how thin or thick each layer is), spatula

1 can refried beans
8-16oz sour cream...
10 oz of premade guacamole
1 1/2 cups 4 cheese Mexican blend cheese
1 cup salsa
1/2 cup chopped green onion
1/4 cup sliced olives
1 avocado sliced
tortilla chips

1. Spread beans on bottom of dish
2. Spread guacamole over the beans
3. Spread the sour cream ove the guacamole
4. Spread the salsa over the sour cream
5. Sprinkle the cheese over the salsa
6. Sprinkle the chives over the cheese
7. Spinkle the olives over the chives and cheese
8. Lay slices of avocado on top of cheese, chives, and olives

Potato Casserole

Potato Casserole
by: Mary Hyatt

serves: 6-8
preheat oven: 350
prep time: 10 minutes
cook time: 50 minutes
items you'll need: pot, 9 x 12 or 10 x 13 casserole dish, large bowl, foil

2 large bags of frozen hash browns (no seasoning)...thaw before making recipe
1/4 cup butter
1 can of cream of chicken soup
1 pint of sour cream
1/2 cup chopped chives
1 1/2 cups shredded cheddar cheese
corn flake crumbs and butter

1. Heat butter on stove with chicken soup
2. Blend sour cream, chives, and cheese
3. Pour over potatoes in a large bowl and stir
4. Place in casserole dish
5. Melt 1-2 tbsp of butter on stove with corn flake crumbs and sprinkle over potatoes
6. Put in fridge (you can make this 1-2 days ahead of time)
7. Bake covered 40 minutes
8. Remove foil and bake 10 more minutes

Chicken Taco Soup

Chicken Taco Soup

serves: 8
prep time: 5 minutes
cook time: 7 hours
items you'll need: crock pot

1 can corn (drained)
1 can chili beans
1 can black beans
1 8oz tomato sauce
1 can tomatoes and green chili's
1 12oz beer
1 taco seasoning pkt
2-3 chicken breast filet's
cheese, sour cream, tortilla chips, and avocado

1. Combine all ingredients in crock pot (up until the chicken) and stir
2. Add chicken until just covered ~ cook on low for 5 hours
3. Take the chicken out, shred and put back in the soup with 1/2 bag of cheese ~ cook 2 more hours
4. Serve with cheese, sour cream, sliced avocado, and tortilla chips

Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Total Fat: 17.9g
Cholesterol: 68mg
Sodium: 1571mg
Total Carbs: 42.4g
Dietary Fiber: 8.9g
Protein: 27g

Corn Casserole

Corn Casserole
by: Sarah Frenzel

serves: 6-8
preheat oven: 400
prep time: 7 minutes
cook time: 30 minutes
items you'll need: 9 x 13 pan, big bowl

1 can creamed corn
1 can whole corn (don't drain)
2 eggs
1/4 tsp salt
dash of pepper
1/2-3/4 package of jiffy corn bread mix (the one in the blue box)
sour cream
frenches onions
shredded cheese

1. Mix first 6 ingredients together
2. Pour into GREASED pan
3. On top, put dollps of sour cream about 1" apart
4. Sprinkle with Frenches Onions and cheese
5. Bake UNCOVERED for 30 minutes

Chicken Spinach Salad

A simple lunch or dinner

Chicken Spinach Salad
by: Stephanie

serves: 2
prep time: 5 minutes
cook time: 8 minutes
items you'll need: skillet, salad bowl

1 chicken breast (cubed)
2-3 cups of baby spinach
1/4 cup sliced almonds
1/4 cup feta
1/2 cup craisins
1 tbsp extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste
Brienna's Blush Wine Vinaigrette Dressing

1. Cook chicken in olive oil, lemon juice, salt and pepper
2. Place spinach in bowl with almonds, feta, and craisins
3. Add warm chicken and dressing
4. Toss and serve

California Salad

This is my version of one of my favorite salads from Claim Jumper

California Salad
by: Stephanie

serves: 4-6
prep time: 10 minutes
items you'll need: big salad bowl, skillet, wax paper

1 heart of Romaine Lettuce (washed and chopped)
1/2 yellow bell pepper (sliced)
1/2 red bell pepper (sliced)
1 avocado (sliced in 1 inch pieces)
3 green onions (chopped)
1 cup craisins
1 apple (cut into 1-2 inch pieces)
1 package of fresh raspberries
1 cup candied pecans
Brienna's Blush Wine Vinaigrette Dressing

1. Place all of the lettuce in the bowl
2. Put every in except the raspberries
3. Toss the salad
4. Add raspberries
5. Plate and serve

Candied Pecans
1 cup pecans (in pieces)
1 tbsp butter
1/2 cup brown sugar

1. Heat butter in skillet (over medium heat)
2. Add Pecans, toast slightly
3. Add brown sugar and stir constantly
4. Once sugar has melted and blended with pecans sufficiently take off heat and lay out on wax paper until cool
5. Break apart and add to salad

~If you want to make this a meal, add grilled chicken to the salad

Red Potatoes

Here is one of my husband's favorite potato dishes:

serves: 2-6
preheat oven: 425
prep time: 5-10 minutes, 2-4 hours (if you let them marinate)
cook time: 45-55 minutes
items you'll need: big baking sheet, foil, nonstick cooking spray, large ziploc bag

about 4 red potatoes per person eating
extra virgin olive oil
green onions (about one bunch per 5-8 potatoes)
fresh minced garlic (about one clove per 2 potatoes)
salt and pepper to taste
seasoning salt (optional)

1. Wash and cut Red Potatoes (cut into about 1-2 inch pieces)
2. Put potatoes in ziploc bag
3. Cut green onions (the whole thing) and add to plastic bag
4. Add garlic to bag
5. Drizzle olive oil over potatoes (enough so that when you shake the bag each potato will be coated)
6. Add salt and pepper
7. Close bag and shake
8. If you're going to marinate them, lay flat in fridge for 2-4 hours (you can prepare these the night before, the longer they marinate the better they taste)
9. Line baking sheet with foil
10. Spray foil with nonstick cooking spray
11. Spread the potatoes out over the foil
12. Sprinkle seasoning salt over the top (sometimes I also sprinkle rosemary on top...usually if I'm making along side pork)
13. Bake for 20 minutes and then flip the potatoes
14. Bake another 25-35 minutes (depending on how many potatoes you're baking)

Serve with chicken and corn

Parmesan Parsley Chicken

Last night I tried a new creation and it turned out pretty well! I call it Parmesan Parsley Chicken

Parmesan Parsley Chicken
by: Stephanie

serves: 2-4
preheat oven: 350
prep time: 5-10 minutes
cook time: 15 minutes
items you'll need: 3 bowls, 10" skillet, baking sheet

2-4 chicken breasts
1-1 1/2 cups flour
1 1/2 tbsp paprika
pepper (to taste)
2 eggs
1-1 1/2 cups bread crumbs
1/4 cup parmesan cheese
2 tbsp fresh parsley
salt (to taste)
1 tbsp olive oil

1. Butterfly your chicken
2. In first bowl: combine flour, paprika, and pepper (there will also be pepper in another bowl so depending on how much you like pepper I'd say use about 1 tsp)
3. In second bowl: mix the two eggs
4. In third bowl: combine bread crumbs, parmesan cheese, parsley, salt and pepper
5. Pour the oil in the skillet and preheat (while breading the chicken) on medium heat
6. Dip the chicken in bowl one, then bowl two, and finally bowl three
7. Pat the chicken on both sides to make sure it's fully coated
8. Place chicken in skillet
9. Repeat until all the chicken is in the skillet
10. Leave on skillet for 5-6 minutes (until first side is golden....don't disturb it during this time)
11. Turn the chicken over and cook for about 3 minutes (until golden, second side doesn't take as long)
12. Take off skillet and place on baking sheet
13. Let the chicken finish cooking in the oven for about 5-6 minutes (until juices run clear)

Serve with asparagus and rice