Wednesday, December 31, 2008
6 oz package butterscotch chips
1/2 cup peanut butter
2 cups miniature marshmallows
2 cups chow mein noodles
Melt the butterscotch chips in microwave. Stir in the peanut butter.
Mix in a large bowl: miniature marshmallows & chow mein noodles.
Add butterscotch mixture and mix thoroughly. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. OR spread mixture into a greased 9" square pan. Chill till set. Cut in squares.
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 c. water
- 1/4 lb (4 oz) Velveeta cheese, cut into cubes
- 2 c. frozen broccoli florets
- 12 manicotti shells, uncooked
- 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
- 1/4 c. grated parmesan cheese
- Preheat oven to 400*
- Mix soup, water and Velveeta in microwavable bowl. Microwave on high for 3 minutes, or until Velveeta is melted and mixture is well blended. Pour one-third of the soup mixture onto bottom of 9x13 baking dish; set aside. Add broccoli to remaining soup mixture.
- Stuff pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
- Bake 45-50 minutes, or until pasta is tender and chicken is cooked thru.
Tuesday, December 30, 2008
- 2-3 lb roast (beef or venison is best)
- 1 env. dry onion soup mix
- 1 can cream of mushroom
- 1 soup can 7-up/sierra mist
- Place roast in roaster or large casserole dish.
- Sprinkle dry onion soup mix over meat.
- In bowl, mix cream of mushroom and 7-up.
- Pour over roast
- Cover and Bake at 325 for 2-3 hours (or until tender)
This roast makes its own gravy. Today I put everything in the crock-pot and let it simmer on low all day. Equally delicious with potatoes or noodles.
- 1 large can Pineapple juice
- 1 large can Apricot nectar (juice)
- 1 large can frozen Orange juice
- 1 large can frozen Lemonade
- 2 pkgs. strawberry jello - (or 1 large)
- 1 pkg. Red Hot candies
- 4 TBSP of Instant Tea
- 4 quarts (1 gallon) water
- Mix all ingredients together and heat on stove. Drink and enjoy.
Monday, December 29, 2008
- Slow boil for approximately 12 minutes with two inches of water above eggs and 1 tsp of baking soda
- Cool with ice or running cold water over them
- Tap both ends and remove shell
- Then blow!
5 c. water
1 pkg (10 oz) frozen chopped broccoli, thawed
1 carrot, shredded
2 t. dried, minced onion
1 can cream of chicken soup
1 pkg (8 oz) cream cheese
In large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in cream soup and cream cheese. Cook and stir until cheese is melted.
2 c. flour
1 c. brown sugar
1/2 c. sugar
1 c. buttermilk
1 t. baking soda
1 t. vanilla
2 Heath candybars
2 Heath candybars, chopped very finely
1/2 c. dry mixture (above)
1/4 c. chopped pecans (opt.)
Blend butter, flour, brown sugar and sugar together. Set 1/2 c. aside. Add buttermilk, baking soda, egg and vanilla to mixture. Blend well. Pour into greased 9x13 pan. Sprinkle topping over batter. Bake for 30 minutes at 350*.
1 1/2 c. brown sugar
3/4 c. butter
1/4 c. + 2 T light corn syrup
3/4 t. salt
Combine brown sugar, butter, corn syrup and salt in saucepan and stir till bubbly. Remove from heat. Add 1/2 t. baking soda, stir. Pour into shallow pan (9x13 pans or jelly roll pans work good) and bake for 1 hour at 200*, stirring every 15 minutes.
- 8 cups apple cider or apple juice
- 1/4 to 1/2 cup packed brown sugar
- 6 inches stick cinnamon
- 1 tsp whole allspice
- 1 tsp whole cloves
- 8 thin orange wedges (optional)
- In a saucepan combine cider and brown sugar.
- For spice bag, place cinnamon, allspice, orange wedges and whole cloves on a double-thick, 6-inch-square piece of 100% cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to cider mixture.
- Bring to boiling; reduce heat.
- Cover and simmer 10 minutes.
- Remove spice bag; discard.
frozen salad shrimp, thawed (can also used canned)
Spread cream cheese on a plate. Spread cocktail sauce over top. Top with shrimp & then green onions. Serve with Townhouse crackers, Wheat Thins or Ritz.
Variation: Mix in sour cream to make the cream cheese more spreadable. Either way is good! My picture shows a lot of onion since we like it, but you can use as much as you like. I don't have exact measurements. Just do what you think looks good.
- 8 servings ~ 2 ¼ quarts
- 1/2 # ground beef
- 2/3 cup chopped onions
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 tsp. dried basil
- 1 tsp. dried parsley flakes
- 1/4 cup all purpose flour
- 4 T butter, divided
- 1 T & 3 T
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1 3/4 lbs.)
- 8 ounces American cheese cubed (2 cups)
- 1 1/2 cups of milk
- 1/4 - 1/2 tsp black pepper
- 3/4 tsp salt
- 1/4 cup sour cream
In a 3 quart saucepan, brown beef. Drain and set aside. In the same saucepan sauté onions, carrots, celery, basil and parsley in 1 T spoon of butter until vegetables are tender about 10 minutes. Add broth potatoes and beef and bring to a boil reduce heat and cover and simmer for 10 - 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter and add flour; cook and stir for 3 - 5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low and Add cheese, milk salt and pepper; cook and stir until cheese melts. Remove from heat and blend in sour cream. NOTE: Substitute other vegetables: Broccoli instead of potatoes for a nice Broccoli & Cheese Soup. Same goes for mushrooms. You may use ground turkey instead of hamburger or chicken or clams and make clam chowder! Versatile!
You've probably all seen this one on my blog already! It's great for making for breakfast when you have overnight company. Click on it to make the recipe bigger to save to your computer or print. I probably won't do all my recipes in Smilebox but sometimes I may post them this way.
4 c. Rice Chex
2 c. mini pretzel twists
1 c. pecan halves
Combine the above ingredients in a large roaster pan.1 c. brown sugar (packed)
1/2 c. butter or margarine
1/4 c. LIGHT corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
In a saucepan: combine br. sugar, butter and corn syrup. Cook & stir over medium heat until it boils.
Reduce to med-low and cook for 5 minutes without stirring.
Remove from heat, quickly stir in vanilla & baking soda.
Pour over popcorn mixture in large roaster, stir until well coated.
Bake @ 300 for 30 minutes. Stir every 15 minutes.
Spread mixture on wax paper to cool.
Break into clusters - ENJOY!
Ben, Heather & kids
Tuesday, December 23, 2008
- My goal is to make this a place for people to share and receive recipes. It may take time to get this figure out and running smoothly, so bear with me.
- I'm hoping to have each week a featured group or maybe we'll need a longer time frame (we'll see). Example: Week 1 - soup recipes, Week 2- dessert recipes, Week 3- Beef recipes, and so on.
- I would like to include anyone that is interested to be able to post their own recipes directly on the blog, rather than on the comment section, if that theory will work. (We can have up to 100 authors on this account).
- I do realize I'm creating this during the holidays, so I'm going to wait until the beginning of the year to "start". In the meantime I'll try to figure more things out!
- If you are interested in contributing recipes, please leave a comment (I'll need your email address to add you to the blog account) or email me at country_rhythm at yahoo dot com
- Hopefully with some luck and help from you, this will be a useful blog!
Please feel free to post this link on your blog. The more people we have, the more recipes!
Monday, December 1, 2008
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