Fudge Pecan Pie

Fudge Pecan Pie

½ cup butter
3TBSP cocoa
¾ cup hot water
2 cups sugar
½ cup flour
1/8 tsp salt
1 tsp vanilla
½ can evaporated milk (6 oz)
1 cup pecan halves
Pie Crust
Whipping Cream

Preheat oven and cookie sheet to 359 degrees. In medium sauce pan, melt
Butter, add cocoa, and stir until dissolved. Add hot water and stir again.
With sire whisk blend in sugar, flour, salt, vanilla, and evaporated milk.
Stir until custard is smooth. Mix in pecans and pour into pie shell. (I use the glass
deep dish pie pan). Bake on preheated cookie sheet for 50 minutes or until custard sets.
Remove from oven and allow to cool for at least 1 to 2 hours. Garnish with whipped topping.

Posted by: Lois

Buttery Herb Loaves of Bread

Buttery Herb Loaves Recipe

Ingredients
4 to 5 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1/4 cup sugar
1 teaspoon salt
1-1/4 cups 2% milk
1/3 cup butter, cubed
2 eggs

FILLING:
1/2 cup butter, softened
1 garlic clove, minced
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon caraway seeds
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Directions
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15-in. x 9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. loaf pans.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 slice equals 109 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 116 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.


Posted by: Lois

Yummy Split Pea Soup

Yummy Split Pea Soup

2 c dry split peas
1 c diced onions
1 c diced carrots
1 c diced potatoes
1 can chicken broth
6 cups water
1 ham hock or ham bone
1 TBSP minces garlic
1 TBSP garlic pepper
½ TBSP pepper Carrots, onion, and potatoes. Dice them all up and add to peas.

Also, add a ham hock, ham bone, or chunks of ham. 1 can of chicken broth, 6 cups of waterand the spices. Bring to a simmer. Simmer for anywhere from an hour to an hour and a half. When done remove the ham and dice it up put in a bowl and set aside. Add your soup to a blender and puree all the soup, being careful because it is hot. Don't burn yourself. Add soup back to the same pot you cooked soup in, add the ham, and heat back up to a simmer. Serve. I serve it with corn bread, honey plus a nice tall glass of milk! Enjoy!



Posted by: Lois

Green Chili Enchiladas

Sorry no pics again...  Hope to get my rear in gear and start taking pictures while making the dishes and the final product.  Pictures make a post just so much better...

 So this next recipe is one I came up this week.. It was a huge hit.... I was just looking at what we had in the pantry and  this is what came about....

Green Chili Enchiladas

2 cans shredded chicken
1 brick cream cheese (softened)
1 small onion chopped
1/2 cup diced mushrooms
1 can green chili's
1 large can Las Palmas Green Chili Enchiladas sauce
Flour tortillas
Cheese ( I used the cheddar/jack blend)

Dice/chop onions and mushrooms.  Saute with olive oil til the onions are translucent.  Drain the  green chili's and add to the onions.  Saute for a minute or two and  then set aside.  Drain the chicken and put in a large bowl and shred with a fork.  Add the sauteed onions/mushrooms/green chili's and the brick of softened cream cheese and mix together.

 Pour about 1/4 of the can of green chili enchiladas sauce on the bottom of a 9x13 pan (enough to cover the bottom).  Spoon a couple of Tbsp of the chicken mixture on a flour tortilla and sprinkle a little cheese on it then roll and place in 9x13 dish.  Repeat until all tortillas and chicken is used.

Pour the rest of the green chili enchiladas sauce on top of the rolled tortillas.  Then add as much cheese as wanted to the top.

Preheat oven to 375 degrees and bake for about 30 minutes or until the top is nice and golden and bubbly..


Posted by:  Margo

Enjoy, I know we did...  :O)

Italian Sausage and Spinach Lasagna

  Have you ever wanted to make something and it never quite turned out like you wanted it too?  Mine has always been Lasagna.  It always seemed a bit runny after baking.  And since the hubs works for Nestle at their Stouffers plant and they just happen to make Lasagna there I stopped trying to make it.  I could buy it super cheap at their little store with his discount so that is what I did.  

Until last night.  I found this recipe on a food blog called Fortheloveofcooking it is on the side bar too..

This recipe was so easy and yes OH SO YUMMY!!!  Even the hubs who does not eat Lasagna anymore since working at the Stouffers plant liked it..  You see he had to endure eating Lasagna everyday for 7 years.  They have to taste panel it and since he was/is management that was something he had to do...  Poor guy..  Now my boys think it is an awesome thing to have to do at work.  They have much to learn...

Anyways, I thought I would share the recipe with you all.  Enjoy!!

 

 

Italian Sausage and Spinach Lasagna

• 5 Italian sausage links, casings removed
• 1/2 sweet yellow onion, diced
• 1 pinch of red pepper flakes
• 5 cloves garlic, minced
• 20 oz ricotta cheese (I used non fat)
• 1 egg
• 1/2 cup baby spinach, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of Parmesan cheese (divided)
• 2 1/2 cups mozzarella cheese, shredded (divided)
• 4 cups of marinara sauce (homemade or store bought)
• Lasagna noodles (no boil)

Preheat oven to 375 degrees.
In a skillet over medium heat, cook the Italian sausage (casings removed), making sure to break it up into crumbles. Add the onions and a pinch of crushed red pepper flakes. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, egg, spinach, basil, parsley, oregano, nutmeg, sea salt and freshly cracked pepper, to taste, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese. Combine until mixed thoroughly.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay however many lasagna noodles you need to cover the bottom of the pan. Spread half of the ricotta mixture on the noodles; add another layer of noodles; spread a bit more sauce on top of the noodles followed by the Italian sausage; add another layer of noodles then spread the last half of the ricotta on top. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Sprinkle a bit more dried oregano on top of the cheese. Bake covered for 30 minutes. Uncover and bake for 10-15 minutes, or until cheese is melted. Enjoy.

 

 

 

Posted by:  Margo

4 Bs Tomato Soup From Mom's recipes

4 B’s Tomato Soup

Serves 4  to 6 people

4B’s is a popular restaurant chain in Montana.  Some people go there just for this soup.

“according to the lady who submitted it to our local paper, but apparently the restaurant is gracious enough to give people the recipe anyway!” 

28 ounce can diced tomatoes including the juice (I use 4 cups of my frozen diced tomatoes)

1 cup chicken broth

2 TBS butter

2 TBS sugar (you can use substitute - splenda)

2 to 3 TBS chopped onions (I use my dried onions from food storage)

Pinch of baking soda

2 cups  heavy cream or half & half (I’ve also use evaporated milk if out of cream)

Salt and pepper to taste (abt 1 tsp each)  (I use garlic pepper  from the dollar store abt 1 tsp)

Mix all ingredients EXCEPT  CREAM salt and pepper in a large soup pot.

Cover and simmer for 1 hour, checking occasionally

Heat cream in double boiler or in microwave until it is almost ready to boil.  STIR cream into the tomatoes mixture (NOT vice-versa).  I add the garlic pepper at this time…or you can serve and season individual bowls to taste with salt and pepper (I don’t do that)

Note: if tomato mixture seems to be getting too dry, a little tomato juice or more chicken broth can be added.

Posted by:  Margo

Baked Potato Soup

Best Ever Baked Potato Soup

(Nancy Erickson’s Recipe)

4 large baking potatoes

2/3 c melted butter

2/3 c flour

6 c milk or 3 c milk and 3 c chicken broth ( I used in place of milk liquid coffee mate)

4 green onions

4 oz sharp shredded cheddar cheese 8 oz sour cream

1 tsp salt

Freshly ground pepper to taste

Bake potatoes. Scoop out flesh when cool enough to handle. Set aside.  Put liquids, butter, flour, and onions in blender.  Whirl to chop onions.  Put in large pot.  Cook over medium heat till thick and bubbly stirring constantly to avoid scorching.  Stir in shredded cheese.  Stir till melted.   Add potatoes, meshing some.  Add sour cream and seasonings.  Adjust to taste.  Serve with crumbled bacon.


Posted by: Lois

Brown Sugar glazed Carrots

Easy Brown Sugar Glazed Carrots

Ingredients:

·                        16 ounces baby carrots

·                        2 tablespoons butter

·                        1/3 cup brown sugar, packed

·                        1 cup water

·                        dash salt

·                        pepper, to taste

Preparation:

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.


Posted by:  Lois

Italian Chicken

Here is a quick and easy one for ya...  I love to use this one for a Sunday dinner..  So yummy... And you use your crock pot..


Place 8 chicken tenders in the crock pot ( just put in frozen)

Combine in a separate bowl the following:

8 oz cream cheese
1 can cream of chicken soup
1/2 cup Italian salad dressing  ( I use the powdered kind and just sprinkle it in the bowl)

Pour mixture over chicken in crock pot.  Cook on low for 5-6 hours.  I do mine on high for like 4 hours and it turns out great.

Serve over rice and enjoy...  :O)




Posted by:  Margo

First up... Mom

This is an oldie but a goodie...  We all loved this recipe as kids..  Thanks mom..  :O)

Enjoy everyone!  And remember if you have any recipes you would like to have added please email them to me..  Bluerj20@aol.com

Idaho Stew

SERVING: 5 (3/4 CUP)

1 lb Lean Hamburger

2 cups diced potatoes

1 cup diced carrots

½ cup diced onion

1 can Cream of Mushroom soup

1 can Tomato soup

1 pkg dry onion soup

   Salt and pepper to taste.

Directions: sauté the hamburger in a skillet, add seasons ( I add garlic pepper and sometime chili flakes)  dice up the onion, potatoes, and carrots add to the skillet sauté

a few minutes.  Mix in a bowl; mushroom soup, tomato soup, and onion soup mix.

Pour into the skillet and mix all together…You can now leave it in the skillet and put it

In the oven at 350 degrees for and hour to an hour and a half or you can put it in your crock pot on high for 4 hours or low for 6 hours.  Either way it’s good…serve with toss salad or crackers or better yet a fresh roll…

Recipe from Lois Nemeck

And we're off....

Well, here it is..  The very first post for our NEW family recipe blog..  Please everyone subscribe to it on the right hand side and you then will be able to receive the updated posts.

When you would like to have a recipe entered on the blog just email it over to me and I will get it on for all of us to see and use...

This should be fun..  Can not wait to see what recipes are being use by this wonderful family...

So start digging in those cookbooks.. 

I will be back with the first of many wonderful recipes..

 Have a great week...  :O)