Roasted Carrots- My New Fav

photo courtesy of Google Images

4 large carrots, washed

1 Tbl olive oil

salt and pepper to taste

Directions: Cut carrots in half lengthwise, then slice diagonally in chunks

Toss with olive oil and season with salt and pepper. Lay on a flat baking sheet. Cook at 400 degrees for 20-25 minutes or until tender.

*This is perfect with fish and a salad!

Friday Food Day (1 day late)

I made these pancakes this morning. The recipe has been around forever; I remember my mom making these when I was younger. She always doubled the recipe. I remember her making them early one morning for the after prom party at our house. We used to have pancakes on Wednesday nights before church because it was easy and made everyone happy. It beats any pancake mix you buy in a store!

Grandma's Pancakes
1 cup milk 1 cup flour
2 Tblsp veg. oil 1/2 tsp salt
1 egg 2 Tblsp sugar
2 Tblsp baking powder
2 Tblsp milk

In a bowl: combine milk, oil, and beaten egg. Mix dry ingredients together and add to milk mixture. Beat to mix well. Add the 2 Tblsp milk.

Notes:
1. Lillian likes to add food coloring for colored pancakes. Fun for kids!
2. Batter can be made ahead and stored in the refrigerator
3. Leftover pancakes can be frozen for an easy morning breakfast.

Friday Food Day

//Enchiladas Verde//

1lb. ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded colby jack cheese
1 can cream of chicken soup
1 pkg (8oz) Velveeta, cubed
3/4 cup evaporated milk (Milnot)
1 can (4 oz) chopped green chilies, drained
1 jar (2 oz) diced pimentos, drained
12 corn tortillas
1/4 cup canola oil

In a large skillet, cook the beef, onion, garlic, and salt over medium heat until meat is no longer pink; drain. Stir in cheese; set aside.

Meanwhile, in a large saucepan, cook and stir the soup, Velveeta, and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.



recipe courtesy of Taste of Home

I made this for the first time this week. It was delicious! The only thing I changed was omitting the pimientos. Frying the tortillas help keep them from falling apart when you roll for the pan.

To complete the meal, melt the rest of the Velveeta cheese and add Rotel for cheese dip. Fix easy mexican rice by cooking rice in chicken broth then adding picante sauce.

Friday Food Day

Here is one of my tried and true. A recipe that I reach for when comfort food is in order or I just want a different twist from grilled chicken. It has many variations, making it the perfect choice for company or a family meal.

Oh...my recipe posts will never have pictures. I think my pictures of food are gross and I rarely take time to snap pics when I'm cooking. With that said- on with the food!


*Crispy Chicken*

1 1/2 cups Rice Crispies, crushed
2 Tbs. flour
1/2 tsp salt
1/2 tsp all purpose seasoning of your choice
1/2 tsp poultry seasoning or paprika
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves (1 lb)

In a shallow bowl, combine cereal, flour, and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased baking pan. Drizzle with remaining butter. Bake, uncovered, @ 400 for 20-25 minutes. About 4 servings.


Variations:
1.I've used corn flakes instead of rice crispies
2. Tabasco sauce will liven it up for the spicy folks
3. I never measure the seasonings; just dump in to taste
4. Add 1/4 tsp of tried thyme for a differend flavor
5. The amount of butter is a little slim in the original recipe. I usually use 1/2 cup.

Friday Food Day

Teriaki Chicken
1 cup each of soy sauce, olive oil and Red wine(either real or cooking)
2 tsp ginger
2 tblsp sugar
2 gloves crushed garlic(I used the jar stuff)

Combine above ingredients and marinate thawed breasts or strips of chicken for 3+ hours in fridge. the longer you marinate the better it tastes. Grill or broil when done. Delicious, tender, juicy, easy! I serve with grilled pineapple slices(canned) and wild rice.


Next week, I will have some of my own recipes. I hope you enjoyed the ones I received from the recipe exchange!

Friday Food Day

Crock Pot Pork Chops

1 pack of boneless pork chops
1 pack of dry onion soup mix
2 cans of creme of mushroom soup
1 1/2 can of water
Black pepper and seasoning to taste
Cook on high in crock pot for 4 hours.


SPICY PRETZELS

MIX TOGETHER:

3/4 CUP OIL

½ TSP LEMON PEPPER

½ TSP CAYENNE PEPPER (MORE IF YOU WANT IT SPICY)

½ TSP GARLIC SALT

1 PKG RANCH DRESSING POWDER

1 LARGE BAG OF PRETZELS

Separate 1 bag of pretzels into 2 large plastic freezer bags, pour half of the liquid into each bag,

Make sure they are all coated. Let set in the lags for at least 2 hours, then pour into a bowl and allow them to dry.

Easter Sweets

I used the recipe from Yng4evr to make the "nests" then added robin eggs (whoppers) when the mixture was still warm.

Lillian thought the eggs were real.

Friday Food Day

Pink Junk


1 can cherry pie filling
1 container cool whip
1 can eagle brand milk
1 small can crushed pineapple (drained)
1 cup chopped pecans (optional)


Mix well and refrigerate



Easy Chicken Enchiladas
Boil and shred a package of Chicken Breast ( I try and do the day/night before so I only have to assemble the night I want to eat these)

Combine in a large sauce pan:

1 can cream of chicken soup
1 can chicken broth
1 can rotel
1 8oz. container of sour cream (I usually use a 16oz. container and put in a little more than half)
1 to 11/2 cups of milk

Stir and bring to a simmer-then I take a package of flour tortillas and add them one by one to the mixture just to coat and soften-fill them with your chicken and cheeses (Monterey jack and cheddar shredded)-roll up and place in your casserole dish. Continue this until all of the tortillas are gone or you run out of room:)

Then pour the remaining mixture over the top of the tortillas-I add more cheese at this point. Cover and bake at 350 for 35-45 minutes. They will be hot when you take them out so let them cool just a little bit. I usually serve with salad and Spanish rice-You can change it up however you like, but it's always been a hit when I make it.....

Friday Food Day

I recently participated in an email recipe exchange. I normally don't do those type of things but I thought, why not?!?!

I did my part and sent a recipe to the first perosn on the list and then forwarded the email to friends. I think I was supposed to send it to 20, but I only did 15. It didn't take long for the recipes to come rollin' in. I'll share them with you over the next few weeks in my repeating post- Friday Food Day. I think I'll use this time to toot some of my own recipes and food websites I visit.

Happy Food Day!



Buffalo Chicken Dip

2 cans (10 oz) Hormel chunck breast of Chicken, drained
2 pkgs (8 oz) cream cheese
1 cup ranch dressing
1/3 cup pepper sauce
1 1/2 cups cheddar cheese

Place cream cheese in shallow casserole. Microwave on 50% power until cheese is softened (2-3 min). Stir in drained chicken, ranch dressing, pepper sauce and 1 cup of cheese. Sprinkle top with remaining cheese. Microwave on 100% 2-4 min, until hot and bubbly. Serve with crackers, tortilla chips and celery sticks. Makes 6 cups, 20-24 servings.



Jenn's Light Chicken Salad:

1lb of boneless skinless chicken, cooked and shredded (or you can use low fat canned chicken)
1/2 jar of Fat Free Mayo
Green (or red) grapes, halved
1 cup (or more if you like) almond slivers
Fresh squeezed lemon juice
A few sprinkles of season all
Croissants (or whatever kind of bread you like)

Mix up ingredients and spread on bread (or crackers or by itself) to enjoy!

"It's a Great Cookie Swap, Charlie Brown!"

Head on over to Bloggin it from the 'Burbs to participate in this awesome cookie swap today!

Here's my contribution:

Peanut Butter Chocolate Kisses

(I copied this recipe from my mom when I was much, much younger. It is still one of my favorite cookies.)

1 C margarine

2/3 C creamy peanut butter

1 C sugar

1 C brown sugar

2 2/3 C flour

2 tsp. baking soda

1 tsp salt

2 eggs

2 tsp vanilla

5 dozen chocolate kisses

Mix margarine and peanut butter, add sugars. Beat until creamy. Add eggs and vanilla; beat until smooth. Sift dry ingredients and add. Shape into balls. Roll in sugar. Place on ungreased cookie sheet. Bake @375 degrees for 8 min. Place (unwrapped) chocolate kiss in middle of each cookie. Bake 2 min. longer.

Happy Holidays!

Pilgrim Hat Cookies

The finished product

This is so easy! I used fudge striped cookies, yellow tinted frosting, mini Reese's cups, and Tic Tacs. I chilled them to keep the frosting and chocolate from getting soft.

(recipe and cuteness courtesy of Taste of Home)

Equals

THIS PLUS THIS =

YUM! BLACKBERRY COBBLER
Thank you, Pioneer Woman!