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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Dec 29, 2010

Chicken Fajita Chili

  2 Lb Boneless Skinless Chicken                                     28 Ounce Diced Tomatoes
  1 Tbl Fajita Seasoning****                                            16 Oz Frozen Peppers
  1/2 Tsp Cumin                                                               16 Ounce Pineapple Chunks
  2 Clove Garlic, Minced                                                  16 Ounce Pinto Beans
  1 Tbl Chili Powder

****You may used store purchased Fajita seasoning OR make your own - recipe is included with the Chicken and Pineapple Fajita recipe on this blog - 9/2/2010.****

Cut chicken into 1 inch cubes.  Add to a bowl and toss with Fajita seasoning, Cumin, Garlic and chili powder.  Cook in a hot skillet until brown on all sides.  Transfer to a 4 quart slow cooker.  Add undrained tomatoes, frozen peppers, pineapple, and beans.  Cover and cook on low for 4 to 5 hours or high for 2 to 2.5  hours.

Can be served with cheese, sour cream and/or crushed tortilla chips.

Dec 20, 2010

Lemon Bit Cookies

  1 Cup butter, softened                                                   1 Tsp vanilla extract
  1.5 Cup sifted confectioner's sugar                                3 Cup all-purpose flour
  2 large egg yolks                                                             Topping:
  3 Tbl Lemon Juice                                                          3 Tbl granulated sugar
  3 Tbl lemon zest                                                             1 Tbl grated lemon zest

Heat oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper.In a mixer bowl, blend butter and confectioner's sugar until light and fluffy, about 4 minutes. Mix in egg yolk until blended. Add lemon juice, lemon zest, and vanilla. Gradually mix in flour.   In a small bowl, stir together the topping mixture. Roll dough into 1-inch balls and roll balls in topping mixture; place on prepared baking sheet and press down lightly. Bake for 10-12 minutes. Cool on wire rack.

Dec 16, 2010

Broccoli, Bean and Cheddar Soup

  14 Ounce Chicken Broth                                                1/4 Tsp Salt
  1 Cups Water                                                                  1/4 Tsp White Pepper
  6 Cups Broccoli                                                              8 Ounce Extra Sharp Cheddar-Shredded
  14 Ounce Great Northern Beans                                    

Bring broth and water to a boil in a medium saucepan over high heat.  Add broccoli, cover and cook until tender (about 7 minutes)  Stir in beans, salt and pepper and cook until the beans are heated.  Stir in the cheese.  Pulse with a stick blender.  Serve warm.

Dec 7, 2010

Taco Meat Loaf

  1 Cup Panko                                                                   2 eggs, beaten
  1 Envelope Taco Seasoning                                            2 Tbl Worcestershire sauce
  1/2 Cup ketchup                                                             2 Lb lean ground beef

In a bowl, combine the all ingredients and mix well. Press into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake, uncovered, at 350 for 1 to 1-1/2 hours or until a meat thermometer reads 160 F. Serve with  salsa, sour cream, cheese and olives if desired.

Dec 6, 2010

Split Pea Soup

  16 Oz dried green split peas, rinsed                              
  2 Cup diced ham                                                           
  3 carrots, peeled & sliced                                              
  2 stalks celery + leaves, chopped                                  
  2 Clove of garlic, minced                                              
  1 bay leaf
  1 tsp salt
  ½ tsp black pepper                                                         
  1 1/2 Qt hot water

Layer ingredients in slow cooker then pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours WITHOUT STIRRING until peas are very soft. Remove bay leaf. Serve garnished with croutons. *Freezes well*

Dec 5, 2010

Apple Cranberry Pie

 1 deep dish 9 inch pie crust
 1 3/4 cups light brown sugar
 5 tablespoons cornstarch
 1 tablespoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon grains of paradise OR ground black pepper
 1 teaspoon salt
 4 cups Granny Smith apples, peeled, cored, and cut into 1/4-inch slices (about 4 cups)
 2 cups fresh cranberries, rinsed and picked over
 1 tablespoon lemon juice
 1 tablespoon apple jack  (if not using apple jack, use a second tablespoon of lemon juice)
 10 tablespoons unsalted butter, cut up
 3/4 cup granulated sugar
 2 tablespoons heavy cream
 1 teaspoon pure vanilla extract
 1 cup walnut pieces
 Ice cream (optional)
 Basic pie dough
 2 1/4 cups of flour
 2/3 cup unsalted butter (10 2/3 tbsp.),very cold (or shortening, or lard)
 1/2 tablespoons of water
 1 teaspoon salt

Cooking Directions

Preheat the oven to 350 degrees Fahrenheit
Line pie pan with crust, set aside.
In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, grains of paradise and salt and mix well. In another bowl combine the apples, cranberries, lemon juice and apple jack.  Toss well. Pour the dry mixture in your other bowl over the fruit mixture. Melt 2 tablespoons of the butter and pour it over it all and mix thoroughly.
Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.
In a large skillet on medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes.
Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.

Dec 1, 2010

Slow Cooker Minestrone

  15 Oz Pinto Beans                                                         
  14.5 Oz Diced Tomatoes                                               
  19 Oz Ready To Serve Minestrone                               
  11 Oz Whole Kernel Corn                                             
  4 Oz Green Chiles, Chopped
  1 Tsp Salt
  1/2 Tsp Garlic Powder
  1/2 Tsp Onion Powder

Add all ingredients to a slow cooker, mix well.  Cover and cook on low for 4 to 6 hours.