tag:blogger.com,1999:blog-27650797777520043032024-03-08T15:15:25.079-08:00Rebekah CooksThis is the cooking blog of Rebekah, a single mom of three kids -- 14, 12, and 4.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2765079777752004303.post-82292234823939881002010-10-06T19:25:00.000-07:002010-10-06T19:32:01.897-07:00Chunky Cinnamon ApplesauceI made this a couple of weeks ago using Golden Delicious apples a neighbor picked from his tree for us. I doubled the recipe because I have the ginormous Crock-Pot. I really hate peeling and coring apples, but it can be done a lot more easily using the Pampered Chef apple peeler-corer-slicer (which I don't have!)<br /><br /><B>Chunky Cinnamon Applesauce</b><br /><br />Makes: 8-10 servings<br />Prep time: 10 minutes<br />Cooking time: 3-10 hours (I did it on low for 10 hours, overnight, and we had it for breakfast.)<br />Ideal slow cooker size: 4-quart<br /><br />Ingredients:<br />8 apples, peeled, cored, and cut into chunks or slices (about 6 cups)<br />1/2-1 cup sugar (I used 1/2 cup)<br />2 Tbsp red hot candies (I used one Decor cake decoration bottle full)<br /><br />Directions:<br />1. Combine all ingredients in slow cooker.<br />2. Cook on Low 8-10 hours, or on High 3-4 hours.<br /><br />Recipe from: <I>Fix-It and Forget-It Big Cookbook</i> by Phyllis Pellman Good, though the recipe in the book calls for additional water, and I found that made the applesauce way too watery. Apples have enough water of their own!Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-84188859129939904222010-10-06T19:20:00.000-07:002010-10-06T19:30:16.549-07:00Vegetable Pork DishI'm making this tomorrow in the Crock-Pot. It sounds delicious. It's being made almost entirely with ingredients we got from Angel Food Ministries. Yay for thriftiness. :)<br /><br /><b>Vegetable Pork Dish</b><br /><br />Makes: 6 servings<br />Prep time: 15 minutes<br />Cooking time: 7 hours<br />Ideal slow cooker size: 4 quart<br /><br />Ingredients:<br />2 sweet potatoes, peeled and cut into small pieces<br />10-ounce package frozen corn<br />10-ounce package frozen Italian beans<br />1 medium onion, chopped<br />1-1/2 pounds lean pork, cut in small pieces<br />14-1/2-ounce can low-sodium diced tomatoes, undrained<br />3/4 cup water<br />1 tsp garlic, chopped<br />1/4 tsp salt<br />1/8 tsp black pepper<br /><br />Directions:<br />1. Combine sweet potatoes, corn, beans, and onion in slow cooker.<br />2. Place pork on top.<br />3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.<br />4. Cover. Cook on low for 7 hours.<br /><br />Recipe from: <I>Fix-It and Forget-It Big Cookbook</i> by Phyllis Pellman GoodAnonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-61989247874121214472010-01-25T23:31:00.001-08:002010-01-25T23:56:10.553-08:00Mexican Casserole<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/beckerbuns/4304616355/" title="photo sharing"><img src="http://farm3.static.flickr.com/2750/4304616355_07a36a88b1_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0.9em;" ><a href="http://www.flickr.com/photos/beckerbuns/4304616355/">Mexican casserole about to go into the oven</a><br />Originally uploaded by <a href="http://www.flickr.com/people/beckerbuns/">Beckerbuns</a></span></div>This is a great recipe to make with the kids. My 3 year old enjoyed helping me by dumping in the ingredients and stirring the food. :)<BR><BR><B>Mexican Casserole</B><BR><BR>Ingredients:<br />2 Tbsp vegetable oil<br />3/4 pound cubed skinless, boneless chicken breast meat (I used two of those half-breast things)<br />1 small onion, diced<br />2 cloves garlic, diced<br />1 can black beans, undrained<br />1 can recipe-ready diced tomatoes, undrained<br />1 can diced chiles, drained - can use spicy or mild (I used the latter because of the kids)<br />1 can Mexicorn, drained<br />1 C shredded cheese of your choice (Mexican blend, Monterey jack, cheddar, etc.)<br />1 small can sliced black olives, drained<br />1-1/2 C crushed plain tortilla chips (I used the low-guilt chips from Trader Joe's)<br />rice to serve it over (your choice)<br /><br />Directions:<br />In a large skillet over medium high heat, saute chicken in preheated oil, adding in the onion and garlic. Drain any extra oil that remains. Add beans, tomatoes, chiles, and Mexicorn. Bring to boil; cover skillet and simmer over medium low heat for 10 minutes.<br /><br />Preheat oven to 350 degrees F.<br /><br />Transfer chicken mixture to a 9"x13" baking dish. Top with half of the cheese, the olives, and crushed tortilla chips.<br /><br />Bake for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly (10-15 minutes).<br /><br />Best served over rice; I used brown rice.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-7767082651715063152009-10-28T18:37:00.000-07:002009-10-28T18:37:00.611-07:00Chicken Enchiladas for the Slow CookerThis is really more of a casserole than strict chicken enchiladas. It's still yummy! I doubled this recipe because I have the huge-sized Crock-Pot. This recipe is intended for the smaller, 3-quart Crock-Pot.<br /><br /><B>Chicken Enchiladas</B><br /><br />Ingredients:<br /><br />2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)<br />4-1/2 ounce can diced green chilies<br />2-3 boneless, skinless whole chicken breasts, cut into pieces<br />2 C shredded cheddar cheese<br />5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)<br /><br />Directions:<br /><br />1. In a mixing bowl, combine soups, chilies, and chicken.<br />2. Spray the interior of the cooker with nonstick cooking spray.<br />3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.<br />4. Cover cooker and cook on Low 4 hours.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-77342549861107843262009-10-27T20:23:00.000-07:002009-10-27T20:32:10.184-07:00Low-Fat Crock-Pot RoastMade this today. It was so easy and made the house smell wonderful!! I made a few changes which I'll note...<br /><br /><B>Low-Fat Crock-Pot Roast</B><br /><br />Ingredients:<br />3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)<br />4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)<br />4 potatoes, cut into quarters<br />2 onions, quartered (I used one large yellow onion and it was sufficient.)<br />1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)<br />1 tsp garlic powder<br />1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)<br />1/2 tsp salt<br />1/2 tsp black pepper<br /><br />Directions:<br /><br />1. Place roast in slow cooker.<br />2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.<br />3. Add potatoes and onions.<br />4. Mix together broth and seasonings and pour over roast.<br />5. Cover. Cook on low 10 hours or on high 6 hours.<br /><br />Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.<br /><br /><I>Recipe from: Fix-It and Forget-It Lightly</i>Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-41170048313997172812009-03-11T19:59:00.001-07:002009-03-11T20:06:42.915-07:00Becky's Slow Cooker ChiliThat's right! A recipe by yours truly! And it's super easy. Let me know what you think!<br /><br /><B>Becky's Slow Cooker Chili</b><br /><br />Ingredients:<br />1 pound ground beef (or ground turkey, if you prefer)<br />1-2 cloves garlic, to taste, minced<br />1 packet of taco seasoning <I>or</i> 1-2 Tbsp chili powder, to taste<br />1 can chili beans, undrained<br />1 can pinto beans, undrained<br />1 can Ro*Tel tomatoes with chiles, undrained<br />2/3 C salsa of your choice<br /><br />Choose one or more of the following garnishes, if you like:<br />shredded cheddar or jack cheese<br />sour cream<br />sliced green onions<br />salsa of your choice<br /><br />Directions:<br /><br />1. Brown the ground beef with the garlic.<br /><br />2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.<br /><br />3. Cook on low setting for 8-10 hours.<br /><br />4. Serve hot and garnish with any desired garnishes.<br /><br />5. Enjoy!Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-33216746404474434082009-02-07T19:11:00.000-08:002009-02-07T20:40:17.600-08:00Simple Penne CasseroleThis is a recipe I made up myself, using ingredients I had on hand. It was very easy and the family liked it. :)<BR><br /><center><a href="http://www.flickr.com/photos/beckerbuns/3262294036/" title="penne_casserole by Beckerbuns, on Flickr"><img src="http://farm4.static.flickr.com/3464/3262294036_cf7e138d6f_m.jpg" width="240" height="88" alt="penne_casserole" /></a></center><br /><br /><B>Simple Penne Casserole</b><br /><br />Ingredients:<br />1 lb. hamburger<br />2 tsp Italian seasoning<br />2 tsp minced garlic<br />1 lb package penne pasta (I used Barilla whole grain, 13.5 oz package)<br />1 jar of your favorite pasta sauce<br />3 C shredded mozzarella cheese<br /><br />Directions:<br />1. Brown the hamburger with half of the Italian seasoning and all of the minced garlic mixed in.<br />2. Meanwhile, cook the pasta according to the package directions. Drain.<br />3. Mix hamburger mixture with pasta. Add pasta sauce, the rest of the Italian seasoning, and then mozzarella cheese.<br />4. Top with more mozzarella cheese if desired.<br />5. Cook in preheated 375° oven for 25 minutes or until cheese is melted and sauce is hot. Serve with garlic bread and salad. Enjoy!Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com1tag:blogger.com,1999:blog-2765079777752004303.post-55509843300526911732009-01-26T17:25:00.000-08:002009-01-26T17:25:00.477-08:00Chicken Soup with Lentils and BarleyOkay, I'll admit it on this one... I started making it and <i>then</i> realized that I had no barley. So I made it without barley and added another half cup of lentils instead. And it was fine!<br /><br /><B>Chicken Soup with Lentils and Barley</B><br /><br />Ingredients:<br />1 C sliced leeks or chopped onion (I used the latter)<br />1/2 C chopped green or red sweet pepper (I used green)<br />1 clove garlic, minced<br />2 Tbsp margarine or butter<br />2 14-1/2-ounce cans chicken broth<br />1-1/2 C water<br />1/2 C dry lentils, rinsed and drained<br />1/2 tsp dried basil, crushed<br />1/4 tsp dried oregano, crushed<br />1/4 tsp dried rosemary, crushed<br />1-1/2 C chopped cooked chicken or turkey (I poached chicken on the stove for this recipe)<br />1-1/2 C sliced carrots (3 medium)<br />1/2 C quick-cooking barley<br />1 14-1/2-ounce can tomatoes, cut up (I bought the ones that were already cut up)<br /><br />Directions:<br />1. In a large saucepan cook leeks or onion, sweet pepper, and garlic in margarine or butter until tender. Carefully stir in broth, water, lentils, basil, oregano, rosemary, and 1/4 tsp pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.<br /><br />2. Stir in the chicken, carrots, and uncooked barley. Cover and simmer about 20 minutes more or just until carrots are tender. Add the undrained tomatoes; heat through. Makes about 8 cups (6 main-dish servings). (I doubled it.)Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-22699833704252280552009-01-25T17:20:00.000-08:002009-01-26T10:56:22.510-08:00Slow Cooker Pot RoastThis one actually comes out more like a beef stew, but a good beef stew to be sure! The kids loved it. I prepared the vegetables the night before, and then before work I threw everything into the Crock-Pot and started it up. The house was filled with amazing aromas when we got home!<br /><br />Also... You know how there are some slow cooker recipes that just don't seem to come out right? (Vegetables mushy, meat not the right texture, etc...) This is NOT one of those recipes!<br /><br /><B>Slow Cooker Pot Roast</B><br /><br />Ingredients:<br />4 medium potatoes, cubed (I cut them into smaller pieces because in my experience, potatoes frequently do not cook through in the slow cooker)<br />4 carrots, sliced<br />1 onion, sliced<br />3-4 pound rump roast, or pot roast, cut into serving size pieces (I used a <a href="http://www.certifiedangusbeef.com/chef/cuts.php">round roast</a> that I got on sale and it was perfect)<br />1 tsp salt<br />1/2 tsp pepper<br />1 bouillon cube (I used Better than Bouillon, which I prefer the flavor of)<br />1/2 C boiling water<br /><br />Directions:<br />1. Put vegetables and meat in slow cooker. Stir in salt and pepper.<br />2. Dissolve bouillon cube in water, then pour over other ingredients.<br />3. Cover. Cook on Low 10-12 hours.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com1tag:blogger.com,1999:blog-2765079777752004303.post-7380304491844220122009-01-24T17:15:00.000-08:002009-01-24T17:15:00.173-08:00Saucy Stroganoff-Style MeatballsWe tried this one last week and it got rave reviews from two of my three kids. The third one doesn't like mushrooms. Well, you can't please everyone!<br /><br /><B>Saucy Stroganoff-Style Meatballs</B><br /><br />Ingredients:<br />1 10-1/4-ounce can condensed golden mushroom soup<br />1/2 C dairy sour cream<br />1/2 C milk<br />1/4 C dry white wine or beef broth (I used the latter)<br />2 Tbsp all-purpose flour<br />32 to 36 frozen cooked meatballs (I used turkey meatballs)<br />1 4-ounce can (drained weight) sliced mushrooms, drained<br />hot cooked noodles<br /><br />Directions:<br />1. In a large saucepan combing golden mushroom soup, sour cream, milk, white wine or beef broth, and flour. Add meatballs and mushrooms.<br /><br />2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until meatballs are heated through, stirring occasionally. Serve over noodles.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-13007649929540467982009-01-23T17:41:00.000-08:002009-01-23T18:52:58.939-08:00Tater Tot CasseroleSo, <a href="http://www.duggarfamily.com/">the Duggar family</a> has a <a href="http://www.duggarfamily.com/recipes.html">famous tater tot casserole recipe</a>, but I lacked a couple of the ingredients, so I went onto the web and found another recipe... On Cooks.com. We just finished eating it and it was tasty! The only thing I <I>might</i> change would be to add a little milk with the soup to make it a big creamier, but it was basically terrific.<br /><br /><center><a href="http://www.flickr.com/photos/beckerbuns/3220877787/" title="Misty helping me cook tater tot casserole by Beckerbuns, on Flickr"><img src="http://farm4.static.flickr.com/3091/3220877787_b36e7afccb_m.jpg" width="240" height="180" alt="Misty helping me cook tater tot casserole" /></a><BR><a href="http://www.flickr.com/photos/beckerbuns/3220877777/" title="Misty helping me cook tater tot casserole by Beckerbuns, on Flickr"><img src="http://farm4.static.flickr.com/3339/3220877777_6641b4fd8a_m.jpg" width="240" height="180" alt="Misty helping me cook tater tot casserole" /></a><BR>A certain little person helped me make this one!</center><br /><br /><b>Tater Tot Casserole</B><br /><br />Ingredients:<br />1 pound ground hamburger meat<br />1 can cream of mushroom soup<br />1 bag tater tots (we ended up running out of room for all of them, so the rest of the bag is waiting in the freezer to be a snack)<br />shredded cheese (I used sharp cheddar but I am thinking that Monterey jack might also be good)<br /><br />Directions:<br />Brown hamburger meat (I added some garlic powder to give it a bit of flavor, and it was yummy!). Drain fat. Add cream of mushroom soup and stir together. Let simmer on low heat for 15 minutes. Place mixture in the bottom of a casserole dish. Layer tater tots neatly on top of the mixture. Place in oven on 350º and let the tater tots brown (I found it to take about 15 minutes). Sprinkle with cheese (be generous; I used about 2 cups); melt it in the oven and ENJOY.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-29636227344235710182009-01-10T19:00:00.000-08:002009-01-23T18:50:59.832-08:00Homemade Beef CasseroleI'm pretty sure I got this one from my BFF Kat. It's super easy to make, and it's a real kid pleaser.<br /><br /><span style="font-weight:bold;">Homemade Beef Casserole</span><br /><br />Ingredients:<br />1 pound elbow macaroni, cooked<br />1.5 pounds ground beef<br />8 ounces or more of shredded cheddar cheese (I use closer to 3 cups)<br />2 15-ounce cans tomato sauce<br />1-1/8 zesty Italian spices (or use a mixture of oregano and basil if you don't have this)<br /><br />Directions:<br />1. In a large bowl, place macaroni, beef, all but 1 C of cheese, 1-1/2 cans tomato sauce, and one teaspoon Italian spices and mix well.<br /><br />2. Pour into 13x9 baking dish. Top with remaining 1/2 can tomato sauce and then the rest of the cheese. Sprinkle with remaining spices. Cover with foil and bake at 350° for 30-45 minutes.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-14719914682916321772009-01-09T20:00:00.000-08:002009-01-23T18:51:16.785-08:00Nacho-Style CasseroleThis one was a moderate success with the kids. I had a little problem in that nacho cheese soup can no longer be found at either of my local grocery stores; instead I used a jar of salsa con queso. I think it made the casserole a little runnier than it was supposed to be, so if you have the option, I'd recommend the nacho cheese soup!<br /><br /><span style="font-weight:bold;">Nacho-Style Casserole</span><br /><br />Ingredients:<br />1 pound lean ground beef<br />1 C chopped onion<br />1 11-ounce can condensed nacho cheese soup<br />1 C milk<br />1 4-ounce can diced green chile peppers<br />6 medium potatoes, cut into wedges (about 2 pounds)<br />1/4 tsp garlic salt<br />dairy sour cream (optional)<br />bottled salsa (optional)<br />sliced green onions (optional)<br />shredded cheddar cheese (optional)<br /><br />Directions:<br />1. In a large skillet cook ground beef and onion until meat is brown. Drain off fat. In a medium bowl stir together nacho cheese soup, milk, and chile peppers. Add beef mixture.<br /><br />2. Place potato wedges in a 3-1/2 or 4 quart slow cooker. Sprinkle with garlic salt. Spoon beef mixture over potatoes.<br /><br />3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours or until potatoes are tender.<br /><br />4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, green onions, and/or shredded cheese.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-31895045902860761302009-01-08T19:05:00.000-08:002009-01-23T18:51:34.466-08:00Creamy Meatball CasseroleThis one was another hit with the kids!<br /><br /><span style="font-weight:bold;">Creamy Meatball Casserole</span><br /><br />Ingredients:<br />1 10-3/4-ounce can condensed cream of mushroom or cream of onion soup (my store doesn't carry cream of onion soup so you can guess which one I used!)<br />1 C milk<br />1/2 C dairy sour cream<br />1/2 tsp salt<br />1/8 tsp black pepper<br />32 frozen cooked meatballs (I used turkey ones. Also, I suppose you could make your own and freeze them ahead of time -- they do need to be frozen for the recipe.)<br />1 20-ounce package refrigerated red-skinned potato wedges (I couldn't find these anywhere so I bought fresh red-skinned potatoes and wedged them.)<br />1 16-ounce package frozen loose-pack stir-fry vegetables (any combination -- I used the Chinese variety)<br /><br />Directions:<br />1. In a large bowl stir together cream of mushroom soup, milk, sour cream, salt, and pepper. Stir in meatballs, potato wedges, and vegetables. Transfer to an ungreased 3-quart rectangular baking dish.<br /><br />2. Bake, covered, in a 350°F oven about 1 hour or until heated through.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-21404493465427902842009-01-07T18:28:00.000-08:002009-01-08T07:26:27.833-08:00Cheese Enchilada ChowderHi all! Long time no see! I guess the holidays kept me busy -- sorry about that! I've been trying a lot of new recipes recently, so I'll probably be posting more often.<br /><br /><span style="font-weight:bold;">Cheese Enchilada Chowder</span><br /><br />I made this one tonight, and the kids LOVED it. I didn't have tortilla chips but we did put dollops of guacamole and sour cream on top of each serving as suggested.<br /><br />Ingredients:<br />1 15-ounce can black beans, rinsed and drained<br />1 14-1/2-ounce can diced tomatoes, drained (I used the Ro*Tel kind with chiles)<br />1 10-ounce package frozen whole kernel corn (I used a 12-ounce package of SteamFresh)<br />1/2 C chopped onion<br />1/2 C chopped yellow, green, or red sweet pepper (I used one whole green bell pepper)<br />1 small fresh jalapeño chile pepper (seeded, if desired), finely chopped<br />1 19-ounce can enchilada sauce (I used medium, which combined with the jalapeños was pretty darned spicy, so maybe for kids the mild type is better.)<br />1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom or onion if you want to make this a vegetarian meal)<br />2 C milk<br />1 C shredded Monterey Jack cheese (4 ounces)<br />1 C shredded cheddar cheese (4 ounces) (I used medium but I bed sharp would be good too!)<br />dairy sour cream (optional)<br />guacamole (optional)<br />tortilla chips, coarsely broken (optional)<br /><br />Directions:<br />1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, corn, onion, sweet pepper, and jalapeño chile pepper. In a large bowl whisk together enchilada sauce and cream of chicken (or mushroom or onion) soup. Gradually whisk in milk until smooth. Pour sauce mixture over bean mixture in slow cooker.<br /><br />2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.<br /><br />3. Stir in both cheeses until melted. If desired, top servings with sour cream, guacamole, and tortilla chips.<br /><br />NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-43523433023855303812008-11-01T18:35:00.000-07:002009-01-23T18:52:14.471-08:00Corn and Shrimp Chowder<center><a href="http://www.flickr.com/photos/beckerbuns/2994048408/" title="Corn and Shrimp Chowder by Beckerbuns, on Flickr"><img src="http://farm4.static.flickr.com/3225/2994048408_22fde6183c_m.jpg" width="240" height="180" alt="Corn and Shrimp Chowder" /></a></center><br />I'm posting this one because I talked about it on <a href="http://twitter.com/beckerbuns">Twitter</a> and <a href="http://www.facebook.com/profile.php?id=676740403&v=info">Facebook</a> and it garnered some interest. We're just about to eat it and it looks fabulous! (Picture above is what it looks like right before it's finished.) UPDATE: It was fabulous -- a big hit with everyone!<br /><br /><B>Corn and Shrimp Chowder</B><br /><br />Makes 6 servings<br />Prep time: 20 minutes<br />Cooking time: 3-4 hours<br />Ideal slow cooker size: 3-quart (I doubled the recipe and used my giant Crock-Pot)<br /><br />Recipe from: <span style="font-style:italic;">Fix-It and Forget-It</span><br /><br />Ingredients:<br />4 slices bacon, diced<br />1 C chopped onions<br />2 C diced, unpeeled red potatoes<br />2 10-oz. pkgs. frozen corn<br />1 tsp Worcestershire sauce<br />1/2 tsp paprika<br />1/2 tsp salt<br />1/8 tsp pepper<br />2 6-oz cans shrimp (my store only had 4 oz cans, so I improvised a bit)<br />2 C water<br />2 Tbsp butter or margarine<br />12-oz can evaporated milk<br />chopped chives, to taste<br /><br />Directions:<br />1. Fry bacon in skillet until lightly crisp. Add onions to droppings and saute until transparent. Using slotted spoon, transfer bacon and onions to slow cooker.<br />2. Add remaining ingredients to cooker except milk and chives.<br />3. Cover. Cook on Low 3-4 hours, adding milk and chives 30 minutes before end of cooking time.<br />4. Serve with broccoli salad. (I didn't do this, but I did serve it with warmed-up sourdough bread.)Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com1tag:blogger.com,1999:blog-2765079777752004303.post-13664851952423925972008-09-18T15:15:00.000-07:002009-01-23T18:35:25.075-08:00Mini Crescent DogsI'm making these tonight. They are super easy and a favorite of my kids. Yeah, yeah -- appetizers for dinner. :)<br /><br /><span style="font-weight:bold;">Mini Crescent Dogs</span><br /> <br /><span style="font-style:italic;">Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.</span><br /><br />Prep Time: 15 Min<br />Total Time: 30 Min<br />Makes: 48 snacks<br /><br />INGREDIENTS:<br />2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls<br />48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)<br /><br />DIRECTIONS:<br />1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.<br />2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.<br />3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com1tag:blogger.com,1999:blog-2765079777752004303.post-34565382713150492302008-09-02T21:16:00.000-07:002008-09-02T21:20:21.150-07:00Cheesy Chicken Parmesan Over PastaI made this tonight. It was incredibly easy to make and very tasty. We didn't even have any leftovers!<br /><br /><span style="font-weight:bold;">Cheesy Chicken Parmesan Over Pasta</span><br /><br /><span style="font-style:italic;">Breaded chicken breasts topped with savory tomatoes and melted cheese and served over hot pasta</span><br /><br />Hands on: 15 minutes<br />Total: 35 minutes<br />Makes: 4 servings (1 chicken breast and 1 cup pasta each)<br /><br />Ingredients:<br />4 frozen Banquet or Tyson breaded chicken breast patties<br />2 cans (14.5 ounces each) Hunts Diced Tomatoes with Basil, Garlic & Oregano, drained (I ran out of this so I used regular canned dice tomatoes and spiced them myself)<br />4 slices (2/3 oz. each) mozzarella cheese<br />8 ounces dry pasta, uncooked (I used rotini)<br />shredded Parmesan cheese, optional<br /><br />Directions:<br />1. Bake chicken in preheated oven according to package directions.<br />2. Top each breast with 1/3 cup of the tomatoes; cover with 1 cheese slice. Continue baking 20 minutes, or until chicken is heated through and cheese is melted. Meanwhile, cook pasta in large saucepan according to package directions.<br />3. Drain pasta; return to saucepan. Add the remaining tomatoes; toss to coat. Place on large platter; top with chicken. Sprinkle with the Parmesan cheese, if desired.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-26844563979606232572008-09-01T20:05:00.000-07:002008-09-01T20:11:14.777-07:00Creamy Chicken, Pasta & Mushroom SkilletI made this last week. It was easy, and a hit with the kids!<br /><br /><span style="font-weight:bold;">Creamy Chicken, Pasta & Mushroom Skillet</span><br /><br /><span style="font-style:italic;">Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas</span><br /><br />Hands on: 20 minutes<br />Total: 20 minutes<br />Makes: 6 servings (1-1/3 cups each)<br /><br />Ingredients:<br /><br />8 ounces dry rigatoni pasta, uncooked<br />1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces<br />1 medium onion, chopped (1 med = 1/2 cup)<br />1 can (14.5 ounces) Hunt's Petite Diced Tomatoes, undrained<br />1 can (10-3/4 ounces) condensed cream of mushroom soup<br />1 cup frozen green peas, thawed<br />grated Parmesan cheese, optional<br /><br />Directions:<br /><br />1. Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.<br />2. Stir in undrained tomatoes and soup; cook 5 minutes, or until heaated through, stirring occasionally. Add peas; mix well.<br />3. Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-41038365869179520622008-08-26T19:05:00.000-07:002008-08-26T19:06:50.576-07:00Arroz con Pollo y FrijolesThis is SUPER delicious, and really easy to make. My kids also loved it -- even my 2 year old and my 10 year old (the one who doesn't like tomatoes!). I was initially intimidated because I had never prepared chicken thighs before, but it was SO easy!<br /><br /><b>Arroz con Pollo y Frijoles</b><br /><br />Hands on: 15 minutes<br />Total: 35 minutes<br />Makes: 6 servings<br /><br />Ingredients:<br />2-1/2 pounds chicken thighs (I could only find 2.36 pounds at the store, but it was perfect)<br />2 teaspoons garlic salt<br />1 teaspoon coarsely ground black pepper<br />PAM Original No-Stick Cooking Spray<br />1 cup long-grain rice (I only had medium-grain and it worked fine)<br />2 cans (10 ounces each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained<br />1 can (14 ounces) chicken broth<br />1 can (16 ounces) Rosarita No Fat Traditional Refried Beans<br />1/2 cup shredded Oaxaca, Chihuahua or Mexican blend cheese (1/2 cup = 2 ounces)<br /><br />Directions:<br /><br />1. Season chicken with garlic salt and pepper on both sides. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.<br />2. Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil.<br />3. Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm. Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes, or until beans are hot and cheese is melted. Serve with chicken.<br /><br /><I>Recipe from and copyright reserved by: conagrafoods.com</i>Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0tag:blogger.com,1999:blog-2765079777752004303.post-91986833992667361852008-08-26T19:00:00.001-07:002008-08-26T19:20:45.563-07:00Introduction<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/beckerbuns/2525313380/" title="photo sharing"><img src="http://farm4.static.flickr.com/3163/2525313380_1086cabcaf_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/beckerbuns/2525313380/">Mom & Toddler</a><br />Originally uploaded by <a href="http://www.flickr.com/people/beckerbuns/">Beckerbuns</a></span></div>Hi, I'm Rebekah, and I'm a single mom of three kids. After the divorce process started, I realized how poor I was going to be, and that I needed to start cooking at home more and eating on the cheap, I started hunting for recipes on the web that are easy to make, and delicious to eat. I plan on sharing at least one recipe every day that ANYBODY can make. These will mostly be recipes that are nutritious for your family -- but I also promise to throw in some yummy dessert and snack recipes!<br /><br />I welcome your feedback. Thanks for visiting!<br clear="all" />Anonymoushttp://www.blogger.com/profile/14644220468688690340noreply@blogger.com0