Sunday, December 7, 2008

Easy Chili Rellenos Casserole


  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Tuesday, December 2, 2008

Easy Tiramisu


3 tablespoons coco powder
1 bar (8 ounces) reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages (3 ounces each) soft ladyfingers


In a medium bowl, mix coco powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in coco, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, coco, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).
Dust with cocoa just before serving.

Monday, November 10, 2008

Homemade Lasagna (The Best Ever!!)
I recommend cutting the recipe by 1/2
2 thirty-five-ounce cans plum tomatoes (About 6 cups)
3 tablespoons extra-virgin olive oil, plus more for the baking sheet
2 finely chopped medium garlic cloves
1 tablespoon coarse salt
1 1/2 tablespoons freshly ground black pepper
20 fresh basil leaves, 8 torn, 12 whole
3 pounds fresh ricotta cheese
3/4 grated cup (2 1/2 ounces) parmigiano-riggiano cheese
8 tablespoons unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/2 pound grated mozzarella cheese
Pasta (we tried spinach and it was good) Recipe doesn't specify how much. Just make it look good.

1. Pass tomatoes through a food mill fitted with the large disc ( or chop with a knife) set aside. Heat oil in a medium skillet over medium-low heat. Add garlic; cook until soft and light golden brown, about 2 minuets. Add reserved tomatoes, and simmer until thickened, about 35 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Stir in torn basil leaves; set aside.

2. In a large bowl, combine ricotta and parmesan cheeses, butter, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir until well combined. set aside.

3. Oil a rimmed baking sheet; set aside. Cover and bring a large pot of salted water to a boil. Add one sheet of pasta at a time to boiling water. Cook for 1 minute, and transfer to prepared baking sheet. Repeat until all pasta has been cooked.

4. Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper; set aside. assemble the lasagna: Spread 1/2 cup tomato sauce in the bottom of a 9-by-13 inch baking pan. Place a layer of lasagna sheets in the pan, allowing sheets to hang over the ends of pan. Spread 1/4 of the ricotta-cheese mixture evenly over pasta and sprinkle with mozzarella. Top with a layer pasta, cut to fit inside pan. Spread 1 cup tomato sauce over pasta. Repeat layering process, alternating pasta layers with cheese and sauce layers (There should be a total of three cheese layers and two sauce layers).

5. Bring pasta hanging over ends of the pan up and over the top of final layer. Use more pasta, if necessary, to completely cover top. Spread with 1 1/2 to 2 cups tomato sauce. Dollop top of lasagna with remaining ricotta cheese mixture. Sprinkle with remaining mozzarella. Place on prepared baking sheet, and transfer to oven. Bake until the top i s bubbling and light golden brown, 45 to 50 minutes.

Sunday, November 9, 2008

Chicken Fajitas

This is a healthy recipe! (Bren, these are the fajitas I made once that you liked)

4 chicken breasts
1/4 cp. lime juice
1/4 cp. lemon juice
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
pinch of garlic
1 large red pepper, cut in strips
1 large green pepper, cut in strips
1 large sweet yellow onion
8-6 inch low fat tortillas
2 Tbs. fresh cilantro

Combine juices, garlic, salt and pepper in bowl. Add chicken breasts that have been lightly pounded in mixture and refrigerate for an hour.

Spray skillet with cooking spray over med. heat. Put chicken in the skillet (discard marianade). Saute chicken about 3 minutes or until cooked through. Remove chicken, add more cooking spray. Add onions and stir fry for 2-3 minutes. Then add peppers and stir until lightly crisp and tender. Cut chicken into strips. Sprinkle with cilantro and serve warm. 

Coconut Syrup

This is NOT healthy, but a great treat on your pancakes or ice cream. 

1/2 cp. butter
1/2 cp. buttermilk (or 1/2 cup milk with 1/2 tsp. vinegar-sit for a minute)
1 tsp. of coconut flavoring (vanilla works great too)
1 cup of sugar
1/2 tsp. baking soda

Heat buttermilk on med. heat, then add butter and sugar. Boil for two minutes, take off heat, and add flavor and baking soda. Stir well and let sit. 


Here are some yummy easy cookies, kind of like oreos but tastier and soft. I like to dye the frosting color-- like for Halloween I used orange, I also made some for a boy baby shower and dyed the frosting blue. You can make the cookies any size you want, but my favorite is to make them mini so they are bite sized.

2 Chocolate cake mixes
1 cup of oil
4 eggs

Mix together. Bake at 325 for 8 min. (don't let them overcook so they will stay soft!). Let cool, then put frosting in between.

Mix together

8oz. Cream cheese
4 cups powdered sugar
1 tsp vanilla (or other flavoring)

*This makes a lot of cookies, you could probably half the recipe pretty easy if you are making cookies for just your family...or not;)

Thursday, November 6, 2008

Sausages and Cider Sauce

Braised Sausages with Apple, Onion and Hard Cider Sauce
Serves 4

2 tablespoons extra virgin olive oil
2 pounds veal, beef or chicken bratwurst (8 links)
4 apples, left unpeeled, sliced
2 medium onions, sliced
Salt and freshly ground pepper
1 cup hard cider (or regular cidar which I used)
2 tablespoons brown sugar
1/3 cup grainy mustard
1 tablespoon butter
1 loaf pumpernickel raisin bread, sliced (didnt buy this so I used my muffins that I made)

I used only 3 big sausages and 1/2 of the above recipe since I dont eat sausages but I did try them and next time will probably make more cause they were really tasty. Seth loved em. Very good autumnish flavor.

I used 3 Colosomos frozen brauts (cant spell) unthawed. Put them in a frying pan on medium heat filled 3/4 the way up with water. When the water is 1/2 evaporated I flip the sausages and start working on the below.

Add the apples and onions to a seperate frying pan (deep), then season with salt and pepper and cook until tender 5 minutes. Add the cider (I think hard would be good if I had any), brown sugar and grainy mustard and bring up to a bubble. Add the sausages to the pan (water should be evaporated) and cook until the liquids have reduced a bit and thickened up, 3-4 minutes.
While everything is simmering, toast a few slices of pumpernickel bread under the broiler and butter them. Serve the sausages with some veggies and buttered pumpernickel toast alongside.

Best Healthy Muffins Ive Ever Had

3 cups graded fresh zuchini
2/3 cup melted butter
1.25 cup honey
2 eggs
2 tsp backing soda
1 tsp backing powder
1/2 tsp of salt
3.5 Cups whole wheat flour freshly ground (if using store bought use less flour not sure how much)
2 tsp Cinninmin
1/2 tsp nutmeg
1 tsp Cloves
1 cup Nuts (your choice I like Walnuts)
1 cup Raisens

Pre heat oven to 350

Mix honey, eggs, butter, and vanilla. Mix dry ingrediants seperatly then combine. Then add Zucinni, nuts and raisens. Put into muffin tins (I use muffin cup liner things) and back for 25-30 minutes. Makes anywhere between 18-24 muffins depending on how you pack them. I filled the cups to over the top.

Friday, October 17, 2008

Pot stickers


This is our new favorite recipe. I'll post a must more detailed version on my recipe blog tomorrow. Go check it out! *grins*

Pot Stickers

  • 1 package wonton wrappers (about 50ct) either circle or square
  • 1 bag coleslaw mix
  • 1 lb ground chicken
  • 2 t ginger
  • 2 stalks green onions--finely chopped
  • 1 tsp salt
  • 2-3 tbsp soy sauce
  • 1 tsp sesame oil

Mix all the ingredients together (except for the wrappers). Spoon a TINY bit(about a tbsp or less) into the middle of one wrapper (be careful, they stick together in sets of two). Seal the edges with water. The back of the wonton wrappers have a good description on how to fold these up.

To cook, heat about 2-3 Tbsp oil in a pan. After it's HOT, add the pot-stickers, but don't crowd the pan. Let them brown on the bottom for a minute, then put the lid on it. Leave a tiny opening so you can pour some water over them. Hot oil and water do NOT play well together. Remember that kids! :) You'll want to have enough water to cover the pot-stickers about 1/3 of the way. Cover them, and let the cook until the water's gone. You'll hear a difference in the sizzle. Flip them over and cook until the other side's crispy.

We're still trying to find a good sauce to dip these in. We had soy sauce tonight, but using ground chicken makes these a little dry inside. The soy sauce was good, but salty.

Thursday, October 16, 2008

Chinese Chicken Sundaes

I've always hated Hawaiian Haystacks due to the fact that they remind of the nasty cafeteria food in my elementary school. I have'nt actually made these, but my friend Kelly made these for us and they were delicious and simple! None of the ingredients have amounts because you can make however much you want depending on how hungry you are and how many people you are feeding.

Chow Mein noodles
Cooked Rice
Cut up and cooked chicken
Cream of chicken soup made
crushed pineapple
Anyother delecious topping that you think would match

All you do is assemble the ingredients. Put chow mein noodles on your plate, with the rice then chicken on top. Pour the soup on top then add toppings. Very tasty, and I'm sure you can get creative.

Sunday, October 12, 2008

Shrimp and Pasta

1 to 1 1/2 lbs shrimp, cleaned and deveined
Seasoned bread crumbs
Extra virgin olive oil
5-6 cloves fresh minced garlic
Fresh grated parmesan chees

Rinse shrimp and toss in bread crumbs. Boil pot of salted water for pasta, add pasta and cook until al dente. Heat olive oil in skillet, (just enough to cover the bottom of pan), add shrimp and heat over medium flame. Add minced garlic to shrimp. When bottom of shrimp turns pink, use tongs and turn to other side, mixing garlic in the skillet to flavor the shrimp and oil. Drain pasta and toss with parmesan. Add contents of skillet to pasta and toss. You mayadd more oil and parmesan cheese to taste.
Serve with garlic french bread
Number of servings: 4
Recipe by the Iron Chef...Bren McRae

Chicken Parmesan

4 boneless, skinless chicken breast halves
2 eggs, beaten
1 cup Italian Bread crumbs
1/4 cup olive oil
1 jar spaghetti (15- 1/2 oz) Lucini Italia spaghetti sauce (Tuscan Marina with Roasted Garlic Sauce) Found at costco or target.
1/2 cup ( 4 oz) grated parmisian cheese
1 cup shredded mozzarella cheese

Preheat oven to 400. Dip chicken into eggs and then into the bread crumbs. Heat olive oil at medium. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11x7" baking dish (Size isn't to important). Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.
Serve with French bread
Number of servings: 4
Recipe by the Iron Chef....Bren McRae

Monday, September 29, 2008

Best Banana Pudding

Banana Pudding

3 bananas
Vanilla wafers
1 cup sweetened condensed milk
1 pkg instant banana pudding
1 pkg cool whip

Line bowl with vanilla wafers (sides too if possible). Mix pudding as indicated on pkg, add sweetened condensed milk to that and ½ pkg of the cool whip/ Pour the mixture into the bowl slowly about ½ way up. Add 1.5 bananas sliced (just throw them in the half filled bowl then finish filling the bowl up with pudding stuff. Add the rest of the sliced bananas at the end. Spread Cool Whip over the top. Refrigerate.
Supper Yummy and Easy

Recipe by Glynneth Bockholt

Banana Nut Muffins

2 cups flour
1 cup sugar
1 cube margin (i use butter)
1 tsp baking soda
1/2 cup sour cream
1/2 cup nuts chopped (pecans are my fav) this is opptional
1 egg
1tsp vanilla
4 mashed bananas

Pre heat oven to 350. Cream better and sugar, stir in egg until smooth. Add flour and soda alternately with sour cream. Blend in vanilla, nuts, and bananan. Pour into muffin tins. Bake till they look done.

Recipe by Bertie Lou McRae

Sunday, September 21, 2008

Chicken Picatta

This is one of my favorites!! As for healthy, cheap, and easy? you decide.

Combine in first bowl:
1/4 cp. milk
1 egg slightly beaten

Combine in second bowl:
1/3 cp. crushed corn flakes or chex
1/3 cp. flour
1/4 tsp. salt
1/8 tsp. pepper
4 chicken breasts, pound to 1/4 inch thick
6 Tbs. butter
1 tsp. garlic powder (or heaping fresh)
2 Tbs. lemon juice
1/2 cp. green onion

Dip chicken in 1st bowl, then 2nd bowl. Melt 4 Tbs. butter in skillet, then add garlic. Add chicken and fry on med. heat until golden brown on each side. Then take chicken out, put rest of butter, lemon, and green onions in skillet and heat through. Pour mixture over chicken and enjoy!

Wednesday, September 17, 2008

Soy Chicken with Squash

So I made this last night, not great but not bad, could be improved upon but was super fast, cheep, and very easy.

2 boneless skinless chicken breast
soy sauce
1 yellow summer squash
1 green squash
olive oil

Cooked rice while.....I coated a deep frying pan with olive oil, put the chicken on and drizzled soy sauce over the breasts. Then I mashed about 4 cloves of fresh garlic and added it. Then chopped the squash added it as well as some more soy sauce. Turned the chicken and decided to cut it up into smaller pieces since it wasnt cooking to fast. I mixed up the veggies, soy, and chicken and cooked it till it was done. Then served over the rice.
Now for my rating system: 5/5 stars for cheapness (5 being super cheap vegies garden grown), 3/5 for tastness 4/5 for easyness