For Julienne...

These are sooo yummy!

Croissant Rolls

1/2 c. butter, softened
1/2 c. warm milk
1/3 c. sugar
1/2 tsp. salt

Mix above ingredients until sugar is dissolved.

1/2 c. warm water to 1 Tbsp. yeast
1 egg, beaten

Mix together then add to above mixture.

Next add:
3 3/4 c. flour (a mix of wheat & white is fine-on Thanksgiving I think I used 1 1/2 c. wheat flour)

Stir until smooth. (I mix this in my kitchen aid with the dough hook & just let it beat at a lower speed until it appears smooth). Let raise until double in size, then roll out a circle and cut into eight pieces as  you would a pizza. Roll each slice from the longest side to the shortest size (croissant style). Place on a sprayed cookie sheet.

Bake for 13-15 minutes at 400 degrees.


Wonton Salad

1 Head of lettuce
3-4 chicken breasts cooled and cut (cubed or whatever)
2-3 green onions chopped (optional)
2-3 tablespoons sesame seeds (optional)
small can of water chestnuts (optional)
1/2 package of wonton skins fried, drained and broken (I bake mine)

Sauce: 1/4 C healthy oil
4 T sugar
s&p to taste
4 T white rice vinegar

Prepare lettuce, gently stir in chicken and additional optional ingredients and wonton skins.

In sep. bowl combine sauce ingredients. Pour over salad. Mix & serve.


Whit's Wheat Bread Take II

In breadmaker pan put:

2/3 C evaporated milk
2/3 C water
1 T oil
1 t salt


2 C whole wheat flour
1 C white flour
2 T wheat gluten
1 T brown sugar
1 t rapid rise yeast

Bake on white bread 1.5 lb setting.


Low Fat Chicken Nuggets


1 pound boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed


Preheat oven to 450 degrees.
Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces.
Empty chicken pieces into bowl and roll in flour mixture.
Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.


Chicken Lickin' Good Pork Chops

6 to 8 lean 1 inch thick pork chops
1/2 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 (10 oz.) can chicken with rice soup

Mix flour, salt, dry mustard and garlic powder. Coat pork chops. Brown chops in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6 to 8 hours. (High 3 1/2 hours). Serve over rice or noodles.

Pork Chop Onion Rice Bake

6 pork chops
2 Tbs. shortening
1 cup uncooked rice
1 envelope onion soup mix (like Liptons)
1 (4 oz) can sliced mushrooms
hot water

Brown chops in shortening. Spread rice in bottom of a baking dish (9x13). Reserve 1 Tbs. of seasoning from onion soup mix. Sprinkle remaining seasoning over the rice. Drain mushrooms, reserve liquid. Distribute mushrooms over the rice. Add hot water to reserved mushroom liquid to equal 3 cups. Pour over rice. Arrange pork chops on top of rice mixture. Sprinkle chops with reserved seasoning. Cover tightly with foil and bake at 350 for 45 minutes to one hour. Remove foil and bake 10 minutes longer or until excess liquid evaporates.

This is a recipe I got from my grandma years ago. The pork chops are very tender!

Penny Casserole

My boys love this casserole. It's from Taste of Home

Here's the link: Penny Casserole

My substitutions: I use frozen shredded hashbrowns (thawed) in place of the red potatoes. (Equivalent amount)

I also use frozen petite peas.

Chicken Broccoli Casserole (Chicken Divan)

4 chicken breast halves
1 16 oz pkg. frozen broccoli (I use chopped broccoli)
1 cup shredded cheese
6 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. curry powder

Place chicken breasts in a pan, cover with water. Bring to a boil and simmer for 30 minutes, or until cooked through. Cool and shred or cut into small pieces.
Cook broccoli according to package directions, until crisp-tender.
Place rice in bottom of 9x13 pan.
Top with chicken pieces, then broccoli.
Mix together soup, mayonnaise, lemon juice and curry powder. Pour over top of broccoli.
Sprinkle with grated cheese.
Cover with foil and bake at 350 for 45 minutes, or until bubbling hot.
(This makes a big pan full! I use a pyrex baking dish that is slightly larger than 9x13).
Serves 8-10

Chicken & Stuffing Bake

4-5 cups cooked, diced chicken
1 can cream of chicken soup
1 cup sour cream
2 boxes Stove Top stuffing mix (or other, similar mix)

Make stuffing according to package directions.
Spread 1/2 of stuffing in a 9x13 pan.
Stir soup, sour cream and chicken together, spread over stuffing.
Cover with remaining 1/2 of stuffing.
Cover with foil and bake at 350 for 30 minutes


Cheesy Garlic Chicken

4 boneless, skinless chicken breasts
1 medium tomato, coarsely chopped
1 envelope herb garlic soup mix
1/3 C water
1 T olive oil
1 C shredded mozzarella cheese (about 4 oz)
1 T grated parmesan cheese

  1. Preheat oven to 400*
  2. In 13x9-inch baking dish, arrange chicken, top with tomato.
  3. Combine soup mix, water and oil and pour over chicken.
  4. Bake uncovered 20 minutes.
  5. Top with cheeses and bake 5 minutes longer (or until cheese is melty)

Homemade Chicken Stock

3 Pounds Chicken - wings, backs, necks and giblets
2 onions, peeled and quartered
2 carrots, peeled and chopped
2 bay leaves
10 parsley stems
1/2 t black peppercorns
1/2 t dried thyme
16 C water (gallon)

  1. Put all ingredients EXCEPT THYME into a large stockpot.
  2. Bring to boil and skim the foam that collects on top.
  3. Stir in thyme.
  4. Reduce heat to low.
  5. Cover and let simmer, skimming occasionally, for 2-3 hours.
  6. Strain stock into large container, discarding solids.

If stock is not going to be used immediately, cool to lukewarm before refrigerating. Remove to refrigerator. Once cold, remove fat from the surface. Stock can now be frozen up to 2 months.

Tony Roma's Baked Potato Soup

2 Medium potatoes (about 2 C chopped)
3 T butter
1 C diced white onion
2 T flour
4 C chicken stock
2 C water
1/4 C cornstarch
1-1/2 C instant mashed potatoes
s&p to taste
1/2 t basil
1/8 t thyme
1 C half and half (get the fat free ultra-pasteurized)

  1. Bake potatoes in oven or microwave. Let cool.
  2. As potatoes cool, melt butter and saute onion until light brown. Add flour and stir to make a roux.
  3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin (or you can cut some of it up and put it in the soup - it's up to you). Chop baked potato into 1/2" bits and add to soup.
  5. Add half and half and bring soup back to a boil. Reduce heat and simmer for 15 minutes until thick.

This soup is DELICIOUS and really simple.


Instant Oatmeal Mix

I make this instant oatmeal mix all the time - saves a lot of money and it's a great way to use food storage milk and oats. :)

6 C quick oats
1 1/2 C powdered milk
1/2 t salt

Blend 3 C oats until powder in food processor or other grinder (such as a wheat or coffee grinder). Add remaining ingredients and pulse until the consistency you want (some people like bigger oats left in and others prefer it all pretty blended).

Put into large container. To make oatmeal, put 1/3-1/2 C of the mixture into a bowl and add 1/2-3/4 C boiling water. Mix and let sit. Add whatever toppings you desire.


Pumpkin Bread

2 2/3 cups sugar
2/3 cup oil
4 eggs
2 cups canned pumpkin
2/3 cup water
3 cups flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 cup walnuts, optional or
1 cup chocolate chips, optional

Mix all of the ingredients together in order given. Pour batter into 2 large or 4 small loaf pans. Bake at 350 for 1 hour for big pans or 40 minutes for small pans.


Chicken Taco Pasta Salad

1-12 oz pkg. Tri-color Pasta (I like radiatori or rotini)
3-4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 can Kidney Beans-drained
1 can Garbanzo Beans-drained
1 pkg. Frozen Petite Corn
1 small Onion, finely chopped

Chopped Tomatoes
Grated Cheese
Corn Tortilla Chips

2 Cups Mayonnaise
1 Cup Buttermilk
1 pkg. Hidden Valley Fiesta Ranch Dip Mix (if you can't find this, use a pkg. of regular Ranch Dressing mix and 1/2 a pkg. Taco Seasoning Mix).
Mix together and refrigerate until ready to use.

Cook pasta according to package directions. Drain and cool. Cut chicken into bite size pieces. Brown in small amount of oil. When chicken is cooked, add taco seasoning mix and 1/4 cup water. Simmer about 5 minutes. Drain and cool. Cook corn in small amount of water, drain and cool. In large mixing bowl, combine pasta, chicken, beans, onion and corn. Mix with dressing. Place salad in bowl. Arrange chips around edge of salad. Garnish with grated cheese, olives and chopped tomatoes.

*Notes: To make this easier, I either use chicken I have already cooked, or I throw the chicken and the taco seasoning and water in the crockpot and cook on low until done.
You can substitute milk for the buttermilk in the dressing. I usually make the dressing a day ahead.

I serve the tomatoes, cheese, olives and chips on the side and let people add their own...otherwise the salad can get kind of soggy if you have leftovers to store.

Autumn Fruit Salad

2 Granny Smith apples
Zest of 1 lime
1 can (11 ounces) mandarin orange segments, drained
1 cup halved seedless red grapes
1 1/2 cups miniature marshmallows
1 carton (8 ounces) vanilla low-fat yogurt
2 T. chopped nuts (optional)

Peel and cut up apples. Combine yogurt with lime zest in a large bowl and mix in apples, mandarin oranges and grapes. Add marshmallows and mix gently. Sprinkle nuts over top. Refrigerate until ready to serve. Yield: 12 servings


Kalua Pig in the Slow Cooker

1 (6 pound) Pork Butt Roast
1 1/2 Tbs. Fine Ground Sea Salt (Hawaiian Sea Salt if you have it)
1 Tbs. Liquid Smoke Flavoring
Pierce meat all over with a carving fork. Rub salt, then liquid smoke over meat. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Cover and cook on low for 20 hours or high for 10 hours. Remove meat from slow cooker and shred, adding drippings as needed to moisten.
Serve over rice, or as a sandwich filling.
(luv5kdz originally shared this recipe on the MB)
The original recipe calls for Hawaiian Sea Salt, which is a little difficult to find.
You can see if there is a retailer in your area at:

Creamy Italian Chicken (crock pot)

4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can mushroom stems & pieces
Hot cooked pasta, rice or potatoes

Place the chicken in a slow cooker. Combine salad dressing mix and water and pour over chicken. Cover on cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until well blended. Sitr in mushrooms. Pour over chicken. Cook one hour longer or until chicken juices run clear. Serve over pasta, rice or potatoes.

4 servings

*My chicken is always done after 3 hours. I shred it into bite-size pieces before adding the sauce & then stir well before serving.


All fruit strawberry jam

2 C Sliced fresh strawberries
1/3 C Apple-grape concentrate (see below)
2 T Water
2 T Orange juice

  1. In a medium pan combine the strawberries, apple-grape sweetener, water and orange juice. Bring to a boil, reduce the heat slightly and cook at a low boil 10 to 15 minutes, until very thick. Stir often. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam.
  2. Transfer to a bowl, cool, cover, and refrigerate.
Apple-grape sweetener:

1 12 oz. can apple juice -concentrate, thawed
1 12 oz. can grape juice -concentrate,

In a large saucepan, combine the apple and grape juice concentrates. Bring to a boil, reduce the heat slightly and cook at a low boil 15 to 20 minutes. Measure; you should have about 2 cups. Transfer to a jar and cool. Cover and refrigerate.


Blender Wheat Pancakes

Pour into blender:

1 C Skim Milk
3/4 C whole kernel wheat (I prefer white) (uncooked)

Liquify for FOUR minutes. While still running, add:

3 egg whites
1 T sugar
1/4 t salt
2 T melted butter or olive oil
1 t soda
2 t baking powder

Stop blender as soon as thoroughly mixed. I usually combine all of the last ingredients and dump in together.

We LOVE these.
You can stir banana pieces, blueberries cinnamon, peaches or anything else into the batter.

Also, you can reduce the wheat to 1/2 C and add 1/2 C of quick oats for an oatmeal pancake (if you do this replace the white sugar with 2 T brown sugar).


Caramel Cookies

14 T unsalted butter
1/4 C granulated sugar
2 C packed DARK brown sugar
2 C + 2T unbleached all-purpose flour (10.5 ounces)
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 large egg
1 large egg yolk
1 T vanilla extract

  1. Brown 10 T butter. Remove to large heatproof bowl and stir in remaining 4 T cold butter to melt. Set aside for 15 minutes.
  2. Preheat oven to 350,* Line two large baking sheets with parchment paper. In pie plate (or other shallow dish) mix granulated sugar and 1/4 C packed brown sugar, rubbing between fingers until well combined. Set aside. Whisk flour, baking soda and baking powder together in medium bowl and set aside.
  3. Add 1 3/4 C brown sugar to cooled butter. Mix until no sugar lumps remain. Scrape down sides of bowl and add egg, yolk, and vanilla until fully incorporated (don't need electric mixer for this - just rubber spatula). Scrape down bowl. Add flour mixture and mix until just combined - about 1 minute. Make sure no flour pockets remain (I usually mix a little bit with my hands - don't over do this!).
  4. Divide dough into 24 portions, rolling into balls. Toss balls in sugar mixture to coat and set on baking sheets - 12 cookie balls per sheet.
  5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will have cracks and look raw between cracks). 12-14 minutes, rotating baking sheet halfway through baking. Do not overbake.
  6. Cool cookies on baking sheet for 5 minutes and then transfer to wire rack and cool to room temperature.

Uncle Danny's Pork Chops (BBQ)

Funnily, Uncle Danny has no memory of this recipe. Weird.

8 pork chops (for this recipe I like the bones)
2 T of oil
1 medium onion, chopped
2 T brown sugar
2 T vinegar
1/4 C lemon juice
1 C ketchup
3 T worchestershire sauce
1/2 t mustard
1 C water
salt & pepper to taste

Brown chops in oil. Combine remaining ingredients and simmer for 30 min. Pour sauce over the chops and bake in 325* oven for one hour.

Whit's Ribs

4 1/2 lb. country style pork spare ribs

2 1/2 C ketchup
2 1/2 Tablespoons worcestershire sauce
3/4 teaspoon red pepper
3/4 teaspoon chili powder
1/2 C Tarragon vinegar
1/2 C sugar
6 cloves of cut garlic
1 T minced onion
1 C salt pork liquid

Boil large piece of salt pork (about as big as your fist) in water for 1/2 hour. Reserve 1 C liquid (I usually reserve 1 C and freeze the rest for next time!)

Boil the ribs in water for 1/2 hour to pre-cook ribs.

Boil all ingredients (except ribs), including salt pork liquid for 5 minutes. Remove garlic.

Put ribs into a pan and pour sauce over top.

Bake 2 or more hours at 300* - basting every half hour.


Ravioli Lasagna

Ravioli Lasagna

1 pkg. frozen cheese ravioli (I like the square kind =)
1 lb. ground beef
1 jar (26-28 oz.) favorite spaghetti sauce
1 1/2 c. shredded mozzarella cheese

Pre-heat the oven to 425 degrees. Brown the ground beef. In the bottom of the 8x11 in. pan spread about 1 c. of the spaghetti sauce. Put in one layer of frozen ravioli and cover with 1/2 of the meat and then 1/2 of the cheese. Repeat the layering with one cup sauce and remaining ravioli and ground beef. (sometimes I add more cheese here) Top with the remaining sauce and bake uncovered in 425 degree oven for 30-35 min. Top with the remaining cheese and continue to cook until the cheese is melted.


Pizza Bianca


3 C (15 oz) flour
1 1/4 teaspoon salt
1 2/3 C water
1 1/2 teaspoons yeast
1 1/4 teaspoons sugar
5 Tablespoons olive oil
28 oz can of crushed tomatoes drained in colandar for 30 minutes (need 3/4 c for recipe)
6 oz mozarella cheese

Add first three ingredients to kitchenaid with dough hook (this is VERY wet dough). Mix on low for 3-4 minutes (scraping sides as necessary).

Let rest for 20 minutes. Add yeast and sugar and mix for 1-2 minutes on low. Mix on high for 6-10 minutes - until glossy and starts to pull away from the sides.

Oil bowl with 1 T EVOO (also oil the spatula). Scrape dough into bowl with spatula and then add 1 T EVOO on top of dough. Flip dough over and coat well in oil. Cover bowl with plastic wrap and let rise until triple in volume (2 - 2 1/2 hours).

Prepare (sheet pan) pan with 2 T EVOO all over pan. press dough into pan from center out. If it gets difficult to press out, let rest 5 min and then finish pressing out dough. Let sit 5-10 minutes until bubbly. Poke dough with fork all over (30-40 times) to prevent large air bubbles.

Put into preheated oven (preheat at 450* for one hour with stone on middle rack) on top of pizza stone (still in the pan) for 15 minutes.

Combine tomato with 1 T olive oil and 1/8 teaspoon salt.

Put tomato topping on pizza dough and then 6 oz. mozarella cheese.

Back in oven 5-10 minutes until cheese is browned.

Run spatula all around under the pizza, lift it to cutting board and slice with pizza cutter.


Carmel Brownies

Caramel Brownies

2 1/4 C brown sugar
2 C flour
1 t salt
1 t cinnamon
4 beaten eggs

Mix ingredients thoroughly.
Pour into 9x13 pan (I use 8x8 or 9x9 for thicker brownies).
Bake at 350* for 25-35 min. (I bake mine longer... not sure how long - sorry!)
Cool completely.


8oz pkg cream cheese
1/2 C butter
1/2 Box (2 C) powdered sugar
1 t vanilla

Blend cream cheese, butter, powdered sugar and vanilla until creamy. Spread on brownies.

Butermilk Pancakes

1 egg

2 T oil
1 T sugar
1/2 t soda
1 C buttermilk (subst. t of vinegar in C milk)
1 C flour
1 t baking powder
1/2 t salt

Beat egg. Add remaining ingredients. Beat til smooth. Pour batter onto hot griddle. Turn pancakes when they are puffed and full of bubbles.


Brown Sugar Lollipop Cookies

1 C shortening

2 C packed brown
2 Eggs
1/2 C sour milk (or buttemilk)
3 1/2 C flour
1 teaspoon baking soda
1 teaspoon salt

Mix first three ingredents. Stir in milk, sift together and stir in flour, soda and salt. Chill 1 hour. With flour on hands roll into small balls. Pace on cookie sheet, insert popsicle stick and flatten cookie with glass.


3 egg whites
2 C powdered sugar
1 teaspoon vanilla or almond flavoring

Beat egg whites stiff. Add sugar and vanilla gradually. Add water slowly as you beat. It will look like thick enamel paint. Frost cookies with pastry or paint brush. When frosting is completely dry, paint faces with a water color brush and food coloring. (or decorate like the psycho picture above)

Chocolate Sludge Cake (Kat!e's Favorite)


2 C sugar
1 C shortening
2 Eggs, beaten
3 Bananas, mashed
1/2 C Cocoa
2 1/2 C Flour
2 teaspoons baking soda
1/4 teaspoons salt
1/2 C buttermilk
1 C boiling water

Preheat oven to 300°. In an electric mixer, cream sugar and shortening. Add eggs and bananas. Mix well. Sift cocoa, flour, soda and salt together. Add alternately with buttermilk while whisking. Mix in boiling water. Bake in 13x9" ungreased pan 50-60 minutes.

Cool and cover with warm frosting.

1 C sugar
1/2 C cocoa
1/2 C margarine
1/4 C milk
1/4 teaspoon salt
1 teaspoon vanilla

Combine all ingredients in saucepan. Cook over low heat, stirring constantly until sauce comes to a boil. Remove from heat. Add vanilla and add to cake while frosting is hot.


Mom's Meatloaf

1 1/2 lb ground beef

1 1/2 C bread crumbs
1/2 C milk
1 beaten egg
1/2 t dry mustard
1 1/2 teaspoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 C ketchup
1/4 C corn syrup

Combine milk, egg, worcestershire sauce, seasonings and crumbs. Let stand 5 minutes. Mix in beef (with your hands to mix well).

Bake at 350* for 1 hour.

Combine ketchup and corn syrup and brush onto meatloaf. Bake 15 minutes more.
image thanks to bfeedme.com

Baked Ziti

1 - 16 oz package ziti
1 - 26.5 oz jar prepared spaghetti sauce
1 teaspoon dried oregano
1 teaspoon dried basil
6 oz shredded mozzarella cheese
6 oz sliced provolone cheese
1 1/2 C sour cream
1 pound ground beef
1 chopped onion
grated parmesan cheese (to taste)

  1. Brown ground beef and onion.
  2. Add spaghetti sauce, basil and oregano and simmer for 15 minutes.
  3. As sauce simmers, cook ziti.
  4. In a buttered, 9x13 baking dish layer 1/2 ziti, provolone, sour cream, 1/2 meat suace, remaining ziti, moz and sauce. Sprinkle parmesan cheese on top.
  5. Bake 350* for 30 minutes or until hot and melty.

Serves 8 heartily.

*image thanks to penzeysone.com

Baked Beans

1/2 lb. diced bacon
1/2 lb. ground beef
1 medium onion, chopped

1 - 16oz can kidney beans, drained
1 - 16oz can pork and beans, undrained
1 - 15oz can butter beans, drained

3/4 C packed brown sugar
1/2 C ketchup
1 T prepared mustard
2 T vinegar
2 T molasses

Fry bacon and drain pan. Remove bacon and brown beef with onion.

Combine all ingredients in crockpot, mix well and cook one hour on high. Then turn to low or "keep warm" until time to eat!

Whit's Delicious Garlic Herb Breadmaker Bread

Put into breadmaker:

1 1/4 C water
1 1/2 teaspoons salt
2 cloves minced garlic

Cover completely with:

3 1/4 C White Flour
1 T butter (cut up cold butter and put on the flour)
2 T sugar
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 1/2 teaspoon yeast

(can substitute with larger quantities of fresh herbs)

Bake on white bread, light crust setting.

Whit's Wheat Breadmaker Bread

Put into machine:

3/4 C Water
1/4 C Milk (evaporated is best)
1/4 C oil (vegetable or olive)
2 Tablespoons molasses
1 1/2 teaspoons salt

Cover water completely with:

2 C whole wheat flour (I grind the wheat and then sift)
1 C white flour
2 Tablespoons brown sugar
2 teaspoons yeast

Bake on whole wheat, light crust setting.

Whit's White Breadmaker Bread

(Make sure you follow your breadmaker instructions because they could vary from this order)

Put into the machine:

3/4 C Water
1/2 C Evaporated milk (can sub. regular milk)
1 1/2 teaspoons salt

Cover water completely with:

3 C White Flour (not bread flour)
3 Tablespoons sugar
2 Tablespoons cold butter cut up
1 1/2 teaspoons yeast

Bake on white bread light crust setting.


"Bad Day Soup" Tortilla Soup~ floweraffair

"Bad Day" Tortilla Soup

Prep time: 10 minutes
Cook time: 1 hour, 10 minutes

1/4 bunch cilantro, well washed (cut off the stems)
2-3 garlic cloves
1/2 small onion
4 oz can of green chilies
6 cups of chicken broth
2 cups of water
2 14.5 oz cans of tomatoes (at least one diced)
1 can of black beans drained and rinsed
1 can of corn drained and rinsed
1 Small can of chopped olives (OR lol a big can of whole.you decide!)
1 cup uncooked minute rice (about really it is up to you)
1 chicken bullion cube
1 tsp. ground cumin
1tsp. salt
2 Tbsp cornstarch (dissolved in a small amount of water to make it thicker)
1-2 cups cooked chicken or..lol (or I like 3 breasts or so)
Monterrey Jack cheese
1-2 avocados, peeled, pitted and sliced
sour cream
I even add some fresh chopped red onion as well because it's pretty!
We use Corn or Flour tortillas about 10 cut into thin slices and fry them in
vegetable oil and salt to taste after .. Fry them to the chip stage.
(When it comes to food I'm no minimalist, I include all the toppings on my plate, so I didn't list anything as optional because I believe it shouldn't be. But if you can't even read the ingredient with out your stomach flipping by all means don't include it. But you're missing out.)

Puree cilantro, garlic, onion, chilies and 1 can of tomatoes in a food processor.
Heat chicken stock and add pureed mixture along with cumin and salt and water.
Bring to a boil, reduce heat and simmer about 40 minutes.
Add the beans, the can of diced tomatoes, olives and the corn at this point :)
Stir dissolved cornstarch into stock. (Don't add if you like thinner soup, add more- which I did, if you like more)
Add the chicken & rice to the stock. Cook for about 25 more minutes.
Fry cut tortilla strips in oil in batches until crisp (I add a little salt as I fry them) drain well.
Garnish or top with shredded cheese, tortilla strips, avocado, sour cream and salsa and whatever else you prefer. I suggest going with a fresco type salsa.

The avocado and sour cream taste so creamy and cool with the warm soup then you have the creaminess of the cheese and the crunchiness of the tortilla strips and chunks of chicken and salsa. This soup is a melody of textures, temperatures and tastes - my bad days totally melt away in this soup along with the cheese~ (this is a Webb family recipe :P)

Fiesta Ranch Dressing

  • 1 Cup Fat Free sour cream
  • 1 packet ranch seasoning
  • 1/2 packet fiesta ranch (Hidden Valley)
  • 6 tomatillos quartered
  • 2 limes juiced
  • 1/4 Cup fresh cilantro, finely chopped
  • 1 clove garlic

Combine all ingredients in blender. Store in refrigerator for up to 1 week.

Tex-Mex Rice

  • 1 Cup converted rice
  • 1 tsp. butter
  • 3 cloves garlic, minced
  • 1 tsp. lime zest
  • 1/4 Cup water
  • 1 15oz. can chicken broth
  • 2 Tbsp. lime juice
  • 4 Tbsp. fresh cilantro
  • 2 tsp. sugar

Saute garlic in butter. Add rice, zest, water and broth. Bring to boil, cover and cook 15-20 minutes until done. Meanwhile combine remaining ingredients in small bowl. Add to rice. Serve warm.

Black Beans

  • 4 cloves garlic, minced
  • 1 jalapeƱo seeded and chopped
  • 1 tsp. olive oil
  • 1 lb. dry black beans (pre-soaked overnight)
  • 3-4 cans chicken broth or 6 cups water
Saute garlic and pepper in oil. Add beans and broth, bring to boil. Cover and simmer about 2 hours.

Shredded Sweet Pork

  • 1 4-6 lb. pork roast
  • 1 Cup salsa
  • 3/4 Cup brown sugar

Cook in slow cooker about 8 hours or till done. Pull apart with forks.

MBA Recipes   © 2008. Template Recipes by Emporium Digital