Tuesday, November 30, 2010
1 crust of your choice.
(I used a regular pie crust, but a graham crust or Oreo crust would both work well, too.)
4 oz cream cheese, softened
1 Tbl milk
1 Tbl sugar
1 tub Cool Whip, thawed
2 cups milk
2 packages (4 serving size) instant chocolate pudding
Mix cream cheese with milk and sugar with a wisk until smooth. Fold in 1 1/2 cups of cool whip. Spread onto bottom of crust.
Beat milk and pudding until well mixed. (It will be really thick.) Stir in remaining cool whip. Spread over cream cheese layer.
Refrigerate at least 4 hours before serving.
1 lg can yams (Canned, I know.... but it turned out great)
1/4 cup brown sugar
2 T melted butter
1 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/3 cup brown sugar
1/4 cup melted butter
Drain yams. In the mixer, beat yams until smooth. Continue beating, adding one egg at a time, then the brown sugar, butter, salt, cinnamon, nutmeg and cloves. Beat until light and fluffy.
Place in a casserole dish. Arrange pecans on top. Sprinkle with brown sugar and drizzle with melted butter. Bake at 375 for 25 minutes.
Tuesday, November 23, 2010
In a large mixing bowl combine:
2 celery stalks, diced
1/2 cup onion, diced
1 1/2 cups of milk
8 slices of bread, cubed
1 stick of melted butter
In another bowl, combine:
1 can, cream of chicken
1/2 cup milk
In your greased slow-cooker, LAYER:
half of the bread mixture
6 slices of rolled up deli ham
1/2 of the soup mixture
1 cup of grated swiss cheese
the other half of the bread mixture
the other half of the soup mixture
another cup of grated swiss
Cook for 4-5 hours at the LOW setting
1 cup oatmeal
2 tsp cinnamon
1 tsp salt
1 1/2 cups shortening
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 cups canned pumpkin
- Cream shortening and sugars. Beat in egg and vanilla. Beat in pumpkin.
- Combine dry ingredients and blend into wet ingredients.
- Drop by spoonfuls onto cookie sheet. (They don't spread, so you can put them pretty close.)
- Bake at 350 for 18-20 minutes, until lightly colored.
- Cool and then drizzle with a powdered sugar glaze.
This is one of Mom's recipes. I must admit, I've never made one before today, only enjoyed eating them in the past. But it is super simple to make.
8 oz cheddar cheese, grated (room temp)
8 oz cream cheese (room temp)
4 oz blue cheese, crumbled (room temp)
1 tsp worcestershire sauce
1/2 tsp garlic powder
Mix together all the ingredients in a bowl, using hands. Shape into 3 balls. Roll in walnuts and parsley. Wrap in plastic wrap until ready to serve. Make a few days ahead of time for the flavors to blend.
Monday, November 22, 2010
Thursday, November 18, 2010
Seth loves to make smoothies, and this is always a favorite. Adjust portions as needed.
1 banana (frozen works best if you have any ripes ones you've thrown in the freezer)
Milk (maybe 3/4 cup per banana)
Spoonful of Quik chocolate powder
Blend and enjoy by your monkeys!
Wednesday, November 17, 2010
1 bag Fritos - dump in 9x13 pan and crush with a cup. This makes the crust.
Pour the rest of the ingredients evenly onto the crust:
- 2-3 cans chili. I used 3 different varieties. Was a little heavy on the chili - if you want to taste the Fritos more, use 2 cans.
- 1 small can corn, drained
- 1 can diced tomatoes, drained
- 2 cups grated cheese.
Bake at 375 for 40ish minutes.
Possible toppings: sour cream, avocado, fresh tomatoes, romaine lettuce (for a more of a salad feel).
I'm told that this freezes really well, too.
Sunday, November 14, 2010
You will need:
4 frozen chicken thighs, cubed
1/2 onion, minced
1 granny smith apple, peeled and chopped
2 stalks of celery, chopped
2 carrots, chopped
1-2 T curry powder
1 t black pepper
dash of salt
1 cup chicken broth
1/2 cup milk
In large frying pan, saute chicken and all veggies in 3 T melted butter for a few minutes
Add all other ingredients. Bring to a boil, then reduce heat and simmer for approx 20 min or until veggies are soft. Use cornstarch mixture to thicken sauce.
Serve over hot rice!