Monday, December 25, 2006

Rocky Road Fudge

Rocky Road Fudge
Prep- 7 minutes *Cook about 2 minutes
Makes 3 dozen pieces

1 package (12 oz) semisweet chocolate chips
1 C. butterscotch chips
1 C. crunchy peanut butter
1 T. butter
1 package (10.5 oz) miniature marshmallows

1. Grease 8x8 or 9x9 metal baking pan; line with plastic wrap. In 4-quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat.
2. Stir marshmallows into fudge mixture. Pour into lined pan; spread evenly. Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
3. Invert fudge onto cutting board; remove plastic wrap. Turn fudge top side up. Cut fudge into 36 pieces. If not serving right away, store in refrigerator.

150cal, 2g protein, 18 g carbohydrate., 8g fat (4 saturated fat), 1 g fiber, 0mg cholesterol, 30 mg sodium.

Lemon Pear Jello

Lemon Pear Jello
(Recipe is for 88 pan, double for 9x13 pan)

1 large pkg. lemon jello
¾ c. boiling water
1 c. pear juice (use he juice from 15 oz can of pears and add water to make up 1 cup)

Put jello in refrigerator to cool. Meanwhile, puree 1 can of pears in the blender. When jello is cool to the touch, add pears to jello and whip with beaters. Fold in 1 cup whipped cream (already whipped) sweetened with 3 T powdered sugar and a drop of vanilla.

1 c. coconut
2 T. lemon juice
1 tsp. grated lemon rind
½ c powdered sugar

*Add the topping to the jello before it is completely set so that is will stick to the jello.

Lime Pear Jello

Lime Pear Jello
(Recipe is for 9x13 pan)

2 15 oz cans pears
1 large pkg. lime jello
8 oz cream cheese
¼ tsp lime or lemon juice
Rind of lime or lemon
½ pt. whipping cream or 1 envelope whipped topping mix

Use juice from pears to make 2 cups liquid. Boil juice and mix with jello. Cool in refrigerator. Puree pears in blender. Add Cream Cheese. Whip the whipping cream or whipped topping. Add to pear mixture. Fold jello in and put in pan.

Tuesday, December 19, 2006

Strawberry Salad With Cinnamon Viniagrette

8 servings

For the Vinaigrette


cup olive oil


cup balsamic vinegar


tablespoons sugar


teaspoon salt


teaspoon fresh ground pepper


teaspoon ground cinnamon


teaspoon cayenne pepper


teaspoon ground ginger

For the Salad


heads romaine lettuce or spinach, torn into bite-sized pieces


ounce) can mandarin oranges, drained


pint strawberries, stemmed and quartered


small red onion, thinly sliced and quartered


cup coarsely chopped pecans, toasted (I also use plain almonds chopped up)

*If you want this to be a full meal just cook up some chicken and add to the salad. I usually cover the chicken with some of the dressing too before I add it into the salad.

  1. Whisk viniagrette ingredients together.
  2. Combine salad ingredients in a large bowl.
  3. Pour viniagrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
  4. Serve and enjoy!
Recipe from

The Best Speghetti Sauce

Ground beef (I usually use about 1 1/4 lb of ground turkey. Use as much as you like.)
onion (I like a lot but use to your taste.)
Brown these two ingredients and set aside

Sauté these ingredients:
2 Tbs Olive Oil
Garlic (again I like a lot so I use a few cloves)
Grated carrot

Add 6- 15 oz cans of tomato sauce

Bring to a boil and add:

1 T parsley

1 T basil

1 beef bouillon cube

1t salt

½ t pepper

1 Tbsp Italian Seasoning (this isn’t part of the original recipe but I like it better with it)

Finally add the ground beef and let it simmer at least 6 hrs uncovered (so it thickens).

Recipe given to me by my sister-in-law Jennie. Super yummy!!!! Super Easy!!!

Monday, December 18, 2006

Italian Chicken a la Crockpot

3/4 c. butter/margarine
3-4 boneless, skinless chicken breasts
1 pkg. dry italian dressing packet
1 15 oz. can cream of chicken soup
3-4 tbsp cream cheese
rice or baked potatoes

Directions: place butter, dry italian dressing packet and chicken breasts in crockpot
heat on low 4 hrs/ high 2 hrs ( for even faster cook time cut up chicken breasts before placing them in crock pot)
when chicken is done cut into bite sized chunks then add soup and cream cheese, leave in crock pot for 30 minutes on high

serve over rice or baked potatoes

Salmon Salad a la Jacque

Salmon Salad a la Jacque

1 (10 ounce) bag mixed salad greens
8 ounces salmon fillets
1/4 cup chopped dates
2 tablespoons craisins
2 tablespoons chopped walnuts
2 tablespoons Miracle Whip or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon vanilla yogurt or plain yogurt
2 teaspoons Catalina dressing or French dressing

Cook Salmon according to package directions or personal preference.
Flake Salmon and set aside.
Place salad mix, chopped walnuts, chopped dates, and craisins in a large plastic bag.
In a seperate container, mix together the Miracle Whip, Dijon Mustard, Yogurt and Catalina/French dressing.
Pour over salad and ingredinets in bag.
Shake or Mix until evenly coated and tossed well.
Serve with flaked Salmon on top.

Mexican Lasagna

Mexican Lasagna

1 1/2 lbs lean ground beef
9 corn tortillas
2 cans (10oz each) mild enchilada sauce (or hot if ya feelin' spicy!)
1 can black beans- rinsed and drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
1/2 cup chopped tomatos
2 tablespoons chopped cilantro

1. heat the oven to 350. brown the ground beef in a large skillet- pour off the drippings. Stir in one can of enchilada sauce, black beans, corn, and cumin; bring this to a boil and reduce the heat- simmer for 5 min stirring occasionally

2. spreay 11-ish x 7-ish baking dish (usually a cake pan) with nonstick cooking spray. arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. spread 1/4 cup remaining enchilada sauce over the tortillas, cover with 1/3 beef mixture, then 1/3 cheese. repeat layers twice, omitting the final cheese layer. pour remaining enchilada sauce over top.

3. cover with aluminum foil and bake in a 350 oven for 30 mins. remove foil, sprinkle with remaining 1/2 cup cheese. bake uncovered for 5 mins or until cheese is melted top with tomatos and cilantro.

Sunday, December 17, 2006

Pay de Queso (Cheese Pie)

**Important Notes**
  1. The ingredients for the filling actually is enough for two pies. So you can either double the crust ingredients or half the filling ingredients.
  2. Some of the ingredients can be more difficult to find. I have usually found everything in either a Reams or Food 4 Less. Usually any store that carries more than average authentic Mexican food.

1 packet of Marias cookies
1/2 cup butter
1 7.6 oz can of table cream (media crema)
1 14 oz can of sweetened condensed milk (la lechera)
1 8 oz package of cream cheese
1 tablespoon vanilla
3 whole eggs
2 egg yolk

Preheat oven to 300 degrees fahrenheit.

Finely crush up the cookies and melt the butter. Add the butter to the crushed up cookie and mix together with a fork. Then place the mixture in the pie pan and press it down firmly to make a crust.

Mix together the sweetened condensed milk, the table cream, the cream cheese, the vanilla, the eggs and the egg yolks and blend it all together until smooth.

Put the mixture in the pie pan and cook between 1 hour and 1 hour and 15 minutes at 300 degrees.

If desired cook for approximately 5 minutes and add chopped up nuts or some of the cookie mixture.

Lion's Head

Lion’s Head

1 pound ground pork (I use ground turkey- you could use anything you want)
2 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces
2 (14.5-ounce) cans chicken broth

In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.

In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.

Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.

Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.

Cook's Note: This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane. Ming-Na uses ground pork for her meatballs but they can be made with ground turkey or ground chicken.

Asian Chicken Salad

Asian Chicken Salad



1 lb Chicken tenders or breasts

1Tbs. Soy Sauce

1tsp. Asian Sesame Oil

1 tsp. vegetable oil

1 tsp. ginger

½ tsp. sugar or sugar substitute


1 bag (16oz) coleslaw mix

¼ c. white vinegar

1 Tbs. Sugar or substitute

1 ½ Tbs. Vegetable oil

1 tsp. hot pepper sauce

½ tsp. salt

1 seedless cucumber, peeled, cut in half, and sliced (optional)

2Tbs. finely sliced mint (optional)

1C. chow-mein noodles

  1. In a bowl, combine all chicken ingredients; toss together to coat chicken completely. Cook until chicken is cooked through.
  2. Pour slaw mix into a large bowl. In a small saucepan, combine vinegar, sugar, vegetable oil, hot sauce, and salt. Bring to a boil, pour over slaw mix, and toss to combine. Add cucumber and mint, and toss again. Top with chicken. Serve chow-mein noodles on the side. Makes 4 servings. Recipe Found in Parents Magazine.

Let's Eat!

Hello!! Everyone who knows me knows that if I like something that I have eaten I am always asking for the recipe. Well, I love looking for new recipes and sharing them so I wanted to dedicate this blog to just that. Please add your recipes and comments especially if you have tried a recipe that is posted here! Enjoy and I am looking forward to adding some new favorites to my recipe book!