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dinnertime dilemma dinnertime dilemma wednesday january 25 2012 chicken tortilla soup ingredients 4 boneless chicken breast halves cooked and shredded 2 14 5 ounce cans chicken broth i just did water with chicken bouillon 1 4 ounce can diced green chiles 2 10 ounce cans diced tomatoes with green chili peppers rotel 2 cans of beans i did one black bean and one great northern bean but it doesn t really matter 1 can of corn drained i did one quart bag of home frozen corn 1 onion chopped 2 cloves garlic minced 2 tablespoons fresh lime juice 1 2 bunch chopped fresh cilantro heaping 1 2 teaspoon ground cayenne pepper heaping 1 2 teaspoon ground cumin directions combine the chicken broth green chilies tomatoes with green chilies beans corn onion and garlic in a soup pot add the shredded chicken bring to a boil stirring frequently reduce heat and simmer for 30 35 minutes add the lime juice cilantro cayenne and cumin simmer for 10 15 minutes longer ladle the soup into bowls garnish with shredded monterey jack cheese sour cream and tortilla chips posted by amy at 3 32 pm no comments email this blogthis share to x share to facebook share to pinterest labels chicken mexican soup sunday december 18 2011 cornbread ingredients 1 2 cup butter 2 3 cup white sugar 2 eggs 1 cup buttermilk or 1 tbls lemon juice enough milk to make 1 cup allow to sit for five minutes 1 2 teaspoon baking soda 1 cup cornmeal 1 cup all purpose flour 1 2 teaspoon salt directions note i mix this one by hand because it is not too thick and makes for fewer dishes preheat oven to 375 degrees f 175 degrees c grease an 8 inch square pan melt butter in large bowl in microwave stir in sugar add eggs and beat until well blended combine buttermilk with baking soda and stir into mixture in bowl stir in cornmeal flour and salt until well blended and few lumps remain pour batter into the prepared pan bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean posted by amy at 9 59 pm no comments email this blogthis share to x share to facebook share to pinterest labels quickbread saturday december 17 2011 christmas caramels this is our family s most favorite caramel recipe hope you enjoy it too before you dive right in here are a few notes from my mom butter the pan well before pouring in caramel and don t just pour it in one spot kind of pour it all over in the pan or it will stick to the pan cut wax paper in 5 strips cut into thirds to wrap use the ice water test along with color to judge doneness more reliable than a candy thermometer when testing in water use fresh ice water each time you test 2 c sugar 2 c heavy cream 3 4 c evaporated milk 1 1 3 c corn syrup 2 tsp vanilla 1 8 tsp salt 4 tbls butter combine sugar salt corn syrup and 1 2 of cream in a heavy saucepan bring to a boil on med hi mix the remaining cream and evaporated milk together and drizzle in maintaining a boil turn down heat and cook to soft ball 235 add butter cook to medium ball 247 take off heat and add vanilla i usually set the vanilla bottle in my prepared pan to remind me to add it before i pour it into the pan i have seriously forgotten this many times and it is so frustrating posted by amy at 12 31 pm no comments email this blogthis share to x share to facebook share to pinterest labels candy christmas holiday nancy s pumpkin pie i discovered this year that i actually like pumpkin pie i know after thirty thanksgivings it s about time here s one of my favorite recipes that helped convince me that i like it it comes from my former coworker in michigan nancy i hope you enjoy this is her mom s recipe pumpkin pie heat oven first 1 small can pie filling there are some with spices added do not get that just get the pure pumpkin pie filling 1 cup brown sugar 1 2 teas salt 1 teas cinnamon 1 teas ginger 1 8 t allspice optional mom always left it out so i have never added either 3 eggs slightly beaten mix all these items together i use electric mixer 1 1 2 cans of canned milk evaporated milk small can which is 5 33 oz i use about 1 1 4 can scald the milk which is heat to right before a boil you will want to keep an eye on it and stir it then add the scalded milk to your mixture pour into pie shell bake at 425 for 10 15 minutes i do 15 then turn oven down to 350 and continue to bake for 30 40 minutes i usually need the 40 it is done when you put a knife in and it comes out clean posted by amy at 12 29 pm no comments email this blogthis share to x share to facebook share to pinterest labels holiday pie thanksgiving yummy chili 2 garlic cloves 1 lb ground beef 1 onion diced 2 bell peppers diced 1 tsp oregano 1 tbls cumin 1 4 tsp cayenne pepper 2 tbls chili powder 1 tsp salt 8 oz can of tomato sauce 1 can pinto beans 1 can kidney beans 1 can black beans 1 large can rotel 1 4 c masa corn flour 1 brown the ground beef with the garlic 2 while that is browning put the onion peppers spices salt tomato sauce beans including the liquid and rotel including the liquid into the crock pot 3 in a separate bowl mix the masa with 1 2 c water this ingredient helps thicken the chili and adds a great flavor 4 add the browned ground beef mixture to the crock pot when done 5 stir it all together then stir in the masa mixture 6 i cooked mine on low for about 8 hours but i m sure you could cook it on high for a shorter time as well posted by amy at 12 25 pm no comments email this blogthis share to x share to facebook share to pinterest labels chili ground beef tuesday july 19 2011 fabulous cornbread this is my favorite recipe for cornbread that i have found it is quick and easy and i usually have all the stuff on hand i like to whip this up when i want some fresh bread with dinner but i don t have time motivation to make real bread you can make this in an 8 x 8 casserole dish or as 12 muffins which bake faster cornbread 1 2 cup butter 2 3 cup white sugar 2 eggs 1 cup buttermilk or 1 tbls lemon juice or vinegar plus enough milk to make 1 cup 1 2 teaspoon baking soda 1 cup cornmeal 1 cup all purpose flour 1 2 teaspoon salt directions 1 preheat oven to 375 and prepare your pan either an 8x8 or 12 muffins 2 melt butter in a large bowl in the microwave i use my 8 cup pyrex liquid measuring cup so that i can pour the batter out easily 3 stir in sugar until combined quickly add eggs and beat until well blended combine buttermilk with baking soda and stir into mixture in pan stir in cornmeal flour and salt until well blended and few lumps remain pour batter into the prepared pan 4 bake in the preheated oven for 30 40 minutes for an 8x8 or 15 20 minutes for the muffins or until a toothpick inserted in the center comes out clean posted by amy at 9 08 pm no comments email this blogthis share to x share to facebook share to pinterest labels bread quickbread friday july 8 2011 chicken athena for something different try this recipe from one of my favorite recipe sources our family friend holly webster 2 cans stewed tomatoes 2 sm jars marinated artichoke hearts 1 onion diced 2 3 boneless skinless chicken breasts cubed feta cheese whole wheat thin spaghetti 1 saute chicken in oil until brown 2 add onion and saute 3 add tomatoes with juices and marinade from artichokes set the artichokes aside 4 simmer 10 minutes 5 add artichokes and heat until hot 6 serve over pasta and top with crumbled feta cheese posted by amy at 5 13 pm no comments email this blogthis share to x share to facebook share to pinterest labels chicken fast feta pasta older posts home subscribe to posts atom blog archive 2012 1 january 1 chicken tortilla soup 2011 11 december 4 july 3 june 2 february 2 2010 4 december 4 labels bbq chicken 1 bread 1 cake 1 candy 1 chicken 5 chili 1 christmas 1 cookies 1 dessert 2 dinner 1 fast 1 feta 1 few ingredients 1 frosting 2 ground beef 2 holiday 2 italian 2 meatless 1 mexican 1 pasta 3 pie 1 pizza 1 pizza dough 1 potluck 1 pumpkin 1 quickbread 2 salad 1 sausage 1 soup 2 thanksgiving 1 uses for leftovers 1 about 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