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February 19, 2010

Egg Bake

Egg Bake

½ lb Bacon
Box of croutons
2 C. shredded cheddar cheese
4 C. milk
10 eggs
1 tsp. Dry mustard

In the bottom of a 9x13 baking dish layer the croutons, then cheese. Mix the eggs t in a bowl, then add milk and the mustard to the eggs and mix together. Pour over the croutons and cheese. Top with cooked bacon cut up into pieces. Refrigerate overnight or for several hours. Bake at 325 degrees for an hour.

February 17, 2010

New recipes coming soon

We have been dealing with RSV at our house and now the mommy is sick.  So I really have some great new recipes that I wanted to post but they will have to wait until I am feeling better.

February 9, 2010

My Recipe Book

I have a collection of recipes handwritten on lined index cards that I keep in a wooden box. Many of my recipe cards are stained with food and are starting to look horrible. I am emberassed to take them out when someone wants to copy my recipe. I also have a bad habit of printing off recipes from websites or e-mail and then they get messy and I throw them away only to reprint the same recipe the next time I need it. If I happen to keep the printed off recipe it ends up in my recipe area all smashed and ripped because I didn't have a safe place to keep it.
So I came up with a solution to my recipe dilemma, a binder with page protectors for my recipes. I purchased a binder along with some sheet protectors and divider tabs for around $8.00 total. I bought a simple white binder but when I got home I just cut some leftover scrapbook paper I had and placed it in the front, side and back of the binder to give it some color. I am using just one binder for now but eventually I may start another binder that is for desserts. I have included these photos of my new binder.

Another idea would be to use a photo book and place index cards in the slots to keep them free from mess. I have one that my friend made for me so you can see that as well.

Do you have another idea for keeping your recipes clean and safe?

February 8, 2010

White Chicken Chili

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5 ounce) cans chicken broth
• 2 cups chopped cooked chicken breast
• 2 (15 ounce) cans white beans ( I use canneli beans)
• 1 cup shredded Monterey Jack cheese
• 1 can cream of chicken soup
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, cream of chicken soup, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
3. Garnish with sour cream and crushed up tortilla chips.

Waffles for the waffle iron


• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons vegetable oil
• 2 eggs, separated
• 2 tsp vanilla extract
• 3 tsp white sugar
1. Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in sugar, vanilla, milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

I also added some cocoa powder to make chocolate waffles and they turned out ok. Next time I think I will just add mini chocolate chips instead.

Mexcian Chicken

Mexican Chicken

4 chicken breasts
½ C. butter
½ tsp paprika
Tortilla chips crushed
10oz can mild enchilada sauce
1 C. shredded cheddar cheese
½ C. chopped green onion
1 small can sliced black olives

Preheat oven to 375 degrees. Place chicken in a 9x13 baking dish, melt the butter and pour over the chicken, sprinkle the chicken with paprika and bake uncovered for an hour.
After baking for an hour, remove from the oven and sprinkle the crushed chips in the baking dish, pour the enchilada sauce over the chips and chicken, then top with black olives, green onion and cheddar cheese. Bake an additional 15 minutes or until the cheese is melted.

Slow Cooker Chicken Stroganoff

This is another great recipe that a friend gave to me.

Slow Cooker Chicken Stroganoff


4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Serve over egg noodles, brown rice or mashed potatoes.

I think I will only be using half of the amount of cream cheese next time I make this.