tag:blogger.com,1999:blog-27817904646624569212024-02-06T20:13:19.917-06:00Love From the KitchenMoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-2781790464662456921.post-61358341577217451822011-02-25T00:00:00.003-06:002011-02-25T00:00:13.358-06:00Ham Tetrazinni<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I've made <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2009/12/chicken-tetrazinni.html">Chicken Tetrazinni</a> before, and we really enjoyed it! When I'm menu planning each week, I try to incorporate different kinds of meat than just chicken and beef. I got a good deal on some hams a few weeks ago, so right now I'm really enjoying incorporating ham into our meals. Since the <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2009/12/chicken-tetrazinni.html">Chicken Tetrazinni</a> was such a big hit, I decided that the Ham Tetrazinni will most likely go over well also. I have to admit that I'm pretty sure we love the Ham version much better than the chicken version! I found this recipe over at <a href="http://www.allrecipes.com/">Allrecipes</a> - I just love their ingredient search so I can type in what I have and it spits out all kinds of great recipes for me, which is nice when I don't want to make a run to the store just for one recipe. Anyways, here's the recipe, with my changes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><em>No photo available, sorry!</em></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 T dried minced onion</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 T butter</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (10.75 ounce) can condensed cream of mushroom soup</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c water</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c shredded mozzerella cheese</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c diced ham</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 box spaghetti</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 t dried parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium-high heat, saute chopped onion in butter until tender. Stir in cream of mushroom soup, water, and shredded cheese. Heat mixture until cheese melts, stirring often. Add ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir until heated through. </span></div></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com2tag:blogger.com,1999:blog-2781790464662456921.post-20536289590495035902011-02-23T00:00:00.011-06:002011-02-23T00:00:06.011-06:00Monkey Muffins<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I like to make a "special" breakfast on the days of "special" events and holidays. Birthdays, anniversaries, Thanksgiving, Christmas, Valentines Day, New Years Day, Easter...you get the idea. This is something new that I've added to my list of possibilities. It is basically monkey bread in muffin form. I really like having "individual" monkey bread's to pass out because then I'm not <em>as</em> tempted to eat the entire pan in one sitting. And thus ruin every second of The 30 Day Shred that I've ever completed. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is a combination of two that I found - the dough portion is <a href="http://www.thefrugalgirl.com/">The Frugal Girl's</a> recipe and the remainder of the recipe is from <a href="http://thepioneerwoman.com/cooking/">Pioneer Woman Cooks</a>. You don't have to make the dough from scratch - you can buy a loaf of frozen bread or a can of refrigerated biscuits and either will work just fine for this recipe! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><div style="text-align: center;"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>*for dough*</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 t. active dry yeast (equals one packet)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c warm water (110-115 degrees)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 c warm milk (110-115 degrees)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c butter, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 1/2 - 5 c all purpose flour</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><em>*for "glaze"*</em></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Butter</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Ground Cinnamon</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In a stand mixer, let yeast dissolve in 1/4 cup of water. Add in milk, sugar, salt, eggs, butter and 3 cups of flour. Beat on low speed until combined, then on high speed for 3 minutes. Add in enough remaining flour to create a soft dough. Dump dough onto a floured surface and knead for 3-5 minutes. Place dough back in bowl, cover with a wet tea towel and let rise in a warm, draft free place. Let rise for one hour, or until doubled. </span><br />
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<span style="font-family: Arial;">Punch dough down, roll into 40 balls and set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin. Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise for 30 minutes and then bake for 15 minutes, or until golden and bubbly.</span></div></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-29159918120458555742011-02-22T00:00:00.001-06:002011-02-22T00:00:03.356-06:00Basic Sandwich Bread<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">When I found this recipe over at <a href="http://www.thefrugalgirl.com/">The Frugal Girl</a> (over a year ago) I decided to give it a shot. We liked the occaisonal loaf of homemade bread, but I never was too keen on the whole kneading thing, so I attempted it in my bread machine. It was one big.fat.flop. So I threw it away and never attempted again. </span><br />
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<span style="font-family: Arial;">Fast forward a year and I was itchin' to try and make sandwich bread again so I could break free from the chains of having to buy bread at the store each week. I tried it just like Ms. Frugal herself and used the KitchenAid for the mixing, and then I kneaded the dough by hand. I know. Stop.the.World.</span><br />
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<span style="font-family: Arial;">But guess what?!? It turned out FABULOUSLY! And it was EASY! And my arm muscles are getting so much more defined now that I knead our own bread! Okay, that last one may be more credit to Jillian than to the bread, but whatev. </span><br />
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<span style="font-family: Arial;">So, we no longer purchase bread at the store. I just make a batch of this each Monday morning and we're good to go for the week. Don't be discouraged if this bread doesn't turn out 100% wonderful after your first, second or even tenth try. It takes practice. And experience. But you'll get the hang of it. The more you learn, the better it will turn out! So get kneading!</span><br />
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<span style="font-family: Arial;">And here are some of Frugal Girl's "pointers" posts about bread baking, which have helped to improve my bread baking skills TREMENDOUSLY!!</span><br />
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<span style="font-family: Arial;"><a href="http://www.thefrugalgirl.com/2009/01/wednesday-baking-how-to-knead-bread-dough/">How to Knead Bread Dough</a></span><br />
<span style="font-family: Arial;"><a href="http://www.thefrugalgirl.com/2009/07/wednesday-baking-a-lesson-on-gluten/">A Lesson on Gluten</a></span><br />
<span style="font-family: Arial;"><a href="http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/">Gluten and Kneading</a></span><br />
<span style="font-family: Arial;"><a href="http://www.thefrugalgirl.com/2010/02/wednesday-baking-troubleshooting-yeast-bread/">Troubleshooting Yeast Bread I</a></span><br />
<span style="font-family: Arial;"><a href="http://www.thefrugalgirl.com/2010/12/wednesday-baking-a-little-bit-o-troubleshooting/">Troubleshooting Yeast Bread II</a></span><br />
<span style="font-family: Arial;"><a href="http://www.thefrugalgirl.com/2010/08/wednesday-baking-does-homemade-bread-save-money/">Does Homemade Bread Save Money?</a></span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">5 3/4-6 1/4 c. All-Purpose Flour</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 t. (equivalent to one packet) Active Dry Yeast</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 c. Water</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 T. Sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 T. Vegetable Oil</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 t. Salt</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large standing mixer bowl, combine 2 1/2 cups of flour and yeast. In the microwave, heat water, sugar, oil, and salt to 115-120 degrees (use a candy thermometer for this). Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic. Put dough back into mixing bowl, cover with wet tea towel, and let rise in a warn, draft free place for 1 hour. Punch dough down, divide into two pieces, and roll into a rectangle, about 6″x18″. Starting from the short end, roll up jelly-roll style and place into two greased 4×8 inch loaf pans. Cover with wet tea towel and let rise in a warm, draft free place for 30-40 minutes, or until doubled. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.</span></div><br />
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</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-38475155583353868742011-02-21T00:00:00.003-06:002011-02-21T00:00:01.878-06:00Lasagne Soup<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In the cold months of fall and winter, I like to serve soup at least once per week. It's such a warm me up dish that is absolutely delicious with homemade bread or rolls. However, by mid January I was getting a little tired of the same ol', same ol' soups week in and week out. It seems that my husband is rather picky when it comes to soup and I found myself making <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2011/02/thick-and-hearty-chili.html">Chili</a>, <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2010/03/slow-cooked-vegetable-beef-soup.html">Vegetable Beef Soup</a> and <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2010/03/no-fuss-potato-soup.html">Potato Soup</a> most of the time. Then, <a href="http://realmomkitchen.com/">Real Mom Kitchen</a> had "Soup Week" in January, and shared the recipe for this Lasagne Soup. I had to have it. I knew it was a MUST try! We love lasagne, we love soup...what's NOT to love about this recipe? I changed her recipe from being a stovetop prep to Slow Cooker and I served this soup up with Parmesan Knots (recipe coming soon!) and it was the perfect solution to a perfectly cold day!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 lb. ground beef</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 3 T. dried, minced onion</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 3 T. Garlic Powder</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 t. Thyme</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 T. packed Brown Sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 4 cups of Chicken Broth</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 2, (14.5 ounce) cans Diced Tomatoes</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 2, (8 ounce) cans Tomato Sauce</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 2 t. Italian Seasoning</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/2 t. Salt</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 2 c. uncooked shaped pasta </span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/2 c. Grated Parmesan Cheese</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In a skillet, brown ground beef, then add onion, bell pepper and garlic. Cook over medium heat until onions are translucent. Drain well and put in crockpot. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Cook on low for 8 hours or high for 4 hours. In the last thirty minutes of cooking, add <strong>cooked</strong> pasta to soup and stir in Parmesan cheese.</span></div><br />
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</div><div style="text-align: center;"><strong>Directions</strong></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-57405297351201285742011-02-19T00:00:00.004-06:002011-02-19T00:00:01.419-06:00Coffee Jell-O<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">This is another recipe that I found in the most recent issue of Taste of Home. We had company over for supper last weekend - company who LOOOOOOVES coffee, so I decided that the time was right to test out this recipe. It went over well - everyone said it truly tastes like coffee, BUT (there's always a "but" isn't there?), it's too "weird". They said that coffee in "jiggly" form just isn't quite right somehow - SO, whilest it was a good attempt, I probably won't be making this dish again. But if you can get over the "weird" texture of this, then I'd say it's a keeper!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46XUYqrCHMPgln8fyeN2WLGvG9tgmTLhxZpSxTGiCoiX9GnBJAFKq4SoyS7Dm4X-61Mg3uBCk1yileEoe2D5e4sBNeVqbxhFxK-V7u2dKM8kYNiNKGWLLwT8ubtMEJFFQU4EtIY0kti8/s1600/coffee+jello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46XUYqrCHMPgln8fyeN2WLGvG9tgmTLhxZpSxTGiCoiX9GnBJAFKq4SoyS7Dm4X-61Mg3uBCk1yileEoe2D5e4sBNeVqbxhFxK-V7u2dKM8kYNiNKGWLLwT8ubtMEJFFQU4EtIY0kti8/s320/coffee+jello.jpg" width="240" /></a></div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 envelope of unflavored gelatin</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. cold water</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. brewed coffee</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Whipped Cream</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In a saucepan, sprinkle packet of gelatin in 1/4 cup of water, let stand for one minute. Stir in brewed coffee and sugar. Heat over low heat, stirring until gelatin is completely dissolved. Pour into serving dish of choice. Cover and refrigerate until set. Garnish with Cool Whip before serving. </span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-43824137859965070812011-02-18T00:00:00.002-06:002011-02-18T11:36:42.871-06:00Rotisserie Style Chicken - in the Crockpot!<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I found some whole chickens for a very good price at Target a few weeks back, and there they have sat in my deep freeze ever since - just waiting for the perfect recipe to come and save them! That's where <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a> came to the rescue (again! She is brilliant with crockpot recipes!). We LOVE us some rotisserie chicken, and I usually just purchase the marked down birds that didn't sell the day before at Fareway - only $3.99 and all I have to do is heat it up! This was was cheaper (because I got the birds on sale) and (I think) much more delicious. Probably because the labor of love was involved ;) This really couldn't get any easier (well, except for buying it hot and ready from the grocery store...but homemade wise, I mean!) and is a super delicious, moist, falling off the bone meal to make for your loved ones!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1 Whole Chicken, skinned (4-5 pounds)</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--2 tsp Kosher Salt (3 tsp. if you like them as salty as in the store)</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1 tsp Paprika</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1 tsp Onion Powder</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1/2 tsp Dried Thyme</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1 tsp Italian Seasoning</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1/2 tsp Cayenne Pepper</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">--1/2 tsp Black Pepper</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">-- Pinch of Chili Pepper</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Skin the chicken and get rid of the neck and other stuff from the cavity. This takes awhile - so be prepared to spend a little time getting down and dirty with this chicken. If skin doesn't bother you - or if you'd PREFER to have it on the bird - then by all means don't skin it. Just pull the yuckies out from inside the chicken. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Do not add water.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.</span><br />
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<span style="font-family: Arial;">Be sure to check out <a href="http://designsbygollum.blogspot.com/2011/02/foodie-friday-gilding-store-bought.html">Foodie Friday</a> over at Designs bt Gollum!</span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-70553678265085764892011-02-17T00:00:00.005-06:002011-02-17T16:43:21.733-06:00Garlic-y Potato Rolls<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I found this recipe over at <a href="http://www.thefrugalgirl.com/">The Frugal Girl</a>. She is a baking whiz! I have started to work very hard at becoming as talented at bread baking as she is, and I must say that I'm catching on pretty quickly! I have even started to make all of our own sandwich bread, so we don't have to purchase it at the store anymore (I'll share that recipe soon!). These rolls are super great, and very easy to whip up a batch of! We like to eat these rolls with just about anything! They are very soft and flaky, and the garlic potato flakes add just the slightest hint of a garlic flavor to these rolls. You don't have to use garlic flavored potato flakes to make these rolls, any flakes will do, I just like to use the garlic variety for just a hint of flavor to the rolls. As is the case with any bread, these are best eaten fresh from the oven - but they are mighty delicious later on as well! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4QSL3utmGOgzvalH9CC4dEOBw3d57LO43vHIhdQXzvgkUd8gIXiWGSrB2rtVYQM4Q1ZwavKytg8HutaNhk08Vr9sJOchu2sBTtOIqHzSrEbgO7pCw5TitPe2D9pFoiKOpw1U5Gml1fg/s1600/SDC15095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4QSL3utmGOgzvalH9CC4dEOBw3d57LO43vHIhdQXzvgkUd8gIXiWGSrB2rtVYQM4Q1ZwavKytg8HutaNhk08Vr9sJOchu2sBTtOIqHzSrEbgO7pCw5TitPe2D9pFoiKOpw1U5Gml1fg/s320/SDC15095.JPG" width="243" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-1/2 to 4 c. All-Purpose Flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 t. active dry yeast (equal to 1 packet)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 t. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. instant potato flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></div><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° F). Stir in potato flakes; let soften 1 minute. Stir into dry ingredients. Stir in 1 egg and beat for several minutes. Add enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place dough in bowl, cover, and let rise 1 hour.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Divide dough into 24 equal pieces. Roll each piece to 6-inch rope. Coil each rope to make “snail” shape. Arrange 12 rolls in a circle on large greased baking sheet with sides barely touching; repeat with remaining rolls. Cover rolls and let rise 30 minutes.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Lightly beat remaining egg; brush over rolls. Bake at 375° F for 15 minutes or until done. Remove from sheet; let cool on wire rack</span></div><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">To see more great recipes, be sure to check out the </span><a href="http://lifeasmom.com/2011/02/your-favorite-recipe-ultimate-recipe-swap.html"><span style="font-family: Arial, Helvetica, sans-serif;">Ultimate Recipe Swap</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> over at Life as Mom!</span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-37070723099854068932011-02-16T00:00:00.010-06:002011-02-16T00:00:02.984-06:00Loaded Mashed Potatoes<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I found the recipe for these potatoes in the most recent copy of Taste of Home that I recieved. When hubs saw it, he said that I could NEVER make my version look as good as the picture in the magazine, and that he didn't even think he'd like them anyways. Well. Jokes on him, because his mom has been making a recipe very similar to this for a long time now, and he has always really enjoyed it! So, I took it upon myself to make these potatoes for company over the weekend, and he, of course, loved them. I may or may not have made him beg for my forgiveness over his comments about the recipe ;)</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>No photo available, sorry!</em></div></span><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 9 medium potatoes, peeled and cubed</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 (8 oz) pkg. cream cheese, softened</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/2 c. sour cream</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/2 c. butter, cubed</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/4 c. milk</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 1/2 t. onion powder</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 t. salt</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 t. garlic powder</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/2 t. pepper</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 6 slices of bacon, chopped</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 c. shredded cheddar cheese</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-35362097147877390072011-02-15T00:00:00.003-06:002011-02-15T00:00:12.329-06:00Savory Pot Roast<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I feel like I've tried every pot roast recipe out there. Seriously. Okay, maybe not every pot roast recipe out there, but we've tried a lot. I just have issues with pot roast. I guess I like 'em creamy - and they all just turn out juicy. I'd prefer for the roast to soak up in gravy that I can drown my potatoes in. </span><br />
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<span style="font-family: Arial;">I have found one recipe that I make time and time again, which calls for a can of cranberry sauce. But I was out of cranberry sauce, so I turned to <a href="http://crockpot365.blogspot.com/">A Year of Slowcooking</a> in search of another fabulous pot roast recipe. I mostly chose this one on the basis that I had everything in my pantry and wouldn't have to venture out in the -15 degree temps (yep. that's a negative sign before the fifteen there peeps!) to the grocery store. This did turn out fabulously - not creamy like I long for - but it had excellent flavor!</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Rump or Chuck roast</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. Brown Sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. Apple Cider Vinegar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c. Ketchup</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 c. Chicken Broth</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 c. Baby Carrots (optional)</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Put the roast into of your crockpot pot, and pour in brown sugar, vinegar, and ketchup. Toss in carrots (if using). Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. </span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-76402527860314070032011-02-14T00:00:00.011-06:002011-02-14T08:33:42.511-06:00Chocolate Eclair Cake<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Happy Valentines Day! Here is a perfect dessert to make for your loved ones tonight! I made it for family over the weekend and it was HUGE hit - so delicious! But, really, who can turn down chocolately goodness like this? This would also make a great potluck pleaser as long as you have someplace cool to store it up until serving time! I made an <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2010/02/eclair-torte.html">Eclair Torte</a> about this time last year, which was a little labor intensive, but TOTALLY worth it! This cake is not quite so much work, and still TOTALLY worth it! :) I found this recipe over at <a href="http://www.cookiemadness.net/">Cookie Madness </a>- but made a few changes of my own to it :)</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8qM8HcIkG-3eAG9II69NDZTysV-fAS8XODSJmcem7dD0tXcROcMpzcqlwdhwTEFPjPM4YQbl1De-_b9PgW1jlZEesFXQZ0IelEGETgjcPJBbfCnWrchvjV5-RGzATMm6pxCnpMRezvA/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8qM8HcIkG-3eAG9II69NDZTysV-fAS8XODSJmcem7dD0tXcROcMpzcqlwdhwTEFPjPM4YQbl1De-_b9PgW1jlZEesFXQZ0IelEGETgjcPJBbfCnWrchvjV5-RGzATMm6pxCnpMRezvA/s320/cake.jpg" width="277" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (3.4 oz) box of Instant Vanilla Pudding</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 c. Milk</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (8 oz) tub Cool Whip</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 a box Graham Crackers or however many you need to make 4 layers</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c. Chocolate Frosting</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Beat together pudding mix and milk for about 2 minutes until pudding starts to thicken. Fold in the tub of whipped topping.</span><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Break the graham crackers into squares and lay them across the bottom of an 8 inch baking dish. You’ll need to break some of them to cover the bottom of the dish. Spread the pudding mix across the graham crackers. Layer on more graham crackers and more pudding mix twice so that you have a total of 3 layers of graham crackers and three layers of pudding mixture. Top with a final layer of graham crackers. </span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Soften the frosting and pour over the top. Chill for at least four hours (preferably longer) or until ready to eat.</span><br />
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<span style="font-family: Arial;">For more great recipes, be sure to ceck out <a href="http://asouthernfairytale.com/2011/02/13/spicy-garlic-vinaigrette/">Mouthwatering Monday</a>!</span></div></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com1tag:blogger.com,1999:blog-2781790464662456921.post-54751885966124911132011-02-12T00:00:00.004-06:002011-02-14T08:41:29.750-06:00Homemade Cornbread<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I have a confession. I used to hate, I repeat, HATE, cornbread. I couldn't eat it. I just couldn't. I think it was because I used to make it from a Jiffy mix (*hangs head in shame*) and it always turned out dry, crumbly and tasteless. Not very appetizing, I know. </span><br />
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<span style="font-family: Arial;">And then, <a href="http://www.thefrugalgirl.com/">The Frugal Girl</a> and all of her bread baking wisdom shared her recipe for Homemade Cornbread. I told myself that I'd give it one more shot at cornbread. If it was a flop, then I'd give up on cornbread for life. Lucky for me, it was a total success and I just fell.in.love with cornbread. I mostly like it smothered in homemade syrup (recipe to come. It's ridiculously easy...). So maybe it isn't that I've come around to cornbread afterall. Maybe I've just found another carb to soak in sugary syrup. Hmmmmm....</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mxt0bC_6G3BEYRHJYx71RSI6E7kkXflULBJWKJx_ksLR3o0W27juJlS_fHcw3sy8eFPXuYOPcLVqVjGkrup7wkrtugwhpGMpJI4b6zb-iyq_vG1dKCHNJckjqfrW3cKmPSjeXHUtx34/s1600/cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mxt0bC_6G3BEYRHJYx71RSI6E7kkXflULBJWKJx_ksLR3o0W27juJlS_fHcw3sy8eFPXuYOPcLVqVjGkrup7wkrtugwhpGMpJI4b6zb-iyq_vG1dKCHNJckjqfrW3cKmPSjeXHUtx34/s320/cornbread.jpg" width="311" /></a></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c. All Purpose Flour</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c. Yellow Cornmeal</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2-4 T. Sugar (depending on how sweet you like it)</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 T. Baking Powder</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. Salt</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c. Milk</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. oil or butter</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine dry ingredients. In a seperate bowl, wisk together wet ingredients. Add wet ingredients to dry ingredients and gently stir until just combined. Scrape into a greased 8x8 baking dish and bake at 425 degrees for 15-20 minutes.</span><br />
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<span style="font-family: Arial;">For more great recipes, be sure to check out <a href="http://sweetsav.blogspot.com/2011/02/butternut-loaf-my-meatless-mondays.html">Meatless Monday</a>!</span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com1tag:blogger.com,1999:blog-2781790464662456921.post-40217252128504723532011-02-11T12:47:00.002-06:002011-02-12T19:24:06.855-06:00Thick and Hearty Chili<div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">A few weeks ago, I was making a crockpot full of soup, and my husband asked if it was Chili that I was preparing. I told him no, but that I had chili planned for a night later in the month. He responded with "Good. I like Chili". Fast Forward to yesterday morning. I was pulling the ingredients out to make the promised pot of chili, and my husband walked over and asked what I was fixing. I told him chili, and he responded with "I don't like chili." WHAAAAAAAT??!??? I reminded him of the previous conversation, and he said "Well, I like chili. Just not yours. I prefer for there to be tomato chunks. And for it to be REALLY thick. And lots of hamburger". Okay. I can work with that. So I put away all of the ingredients for the original chili recipe I was going to use, and concocted this recipe for a thick, hearty, chunky chili. It was a hit!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0XsB6aoa3HQ-07l0NxUKNoQ7Zxf4HCuGJOIa0O9s3rAYWRqfvGUvYBSGGVOXHCuq4lQImyKerEl-LPFtgeUzjqc-uugLOfBr7aR75b1ddENXhEtR5-Os8HDQxDWEdPPZ8i2iyJ4qHX0/s1600/SDC15073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0XsB6aoa3HQ-07l0NxUKNoQ7Zxf4HCuGJOIa0O9s3rAYWRqfvGUvYBSGGVOXHCuq4lQImyKerEl-LPFtgeUzjqc-uugLOfBr7aR75b1ddENXhEtR5-Os8HDQxDWEdPPZ8i2iyJ4qHX0/s320/SDC15073.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (16 oz.) can Tomato Sauce</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 c. Black Beans</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lb. Ground Beef, Browned</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (16 oz.) can Refried Beans</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 T. Chili Seasoning</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (16 oz) can Stewed Tomatoes, cut into chunks</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients into a large saucepan and bring to a boil over medium high heat. Reduce heat and let simmer on low for one hour. </span><br />
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<span style="font-family: Arial;">Go check out more great recipes at <a href="http://designsbygollum.blogspot.com/2011/02/14-steps-to-happier-cooking.html">Foodie Friday</a>, <a href="http://www.momtrends.com/2011/02/valentines-day-menu.html">Friday Feasts</a> and <a href="http://paisleypassions.blogspot.com/2011/02/fun-w-food-friday_10.html">Fun with Food Friday</a>. </span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-15597699906075680132010-10-22T10:55:00.001-05:002010-10-22T10:57:28.464-05:00Pea Salad<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Well Helloooo there! Long time, no...see(?)! Life has been pretty crazy around here!! Since I've last been around, we've had an addition to the family! So we've been buz-y! Our little mister is now 5 1/2 months old, and a little busy body! Hoo! He wears me OUT!! He was born on May 13, 2010 at 10:36 pm (after 2 days of labor!!) and he weighed 7 lb. 12 oz and was 20 3/4" long. He is also the picture of perfection! I couldn't ask for more! I quit my job as a teacher at the local daycare to be a stay at home mom, and I LOVE my job at home! There is nothing more fufilling to me than taking care of my husband, baby and household each day!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I finally decided after almost six(!!) long months that it's time to re-enter the blogging world! I was unsure at first if I wanted to, blogging can be a time drain! But, I miss it. I also miss having one go to place for my recipes!! So, I'm back! I don't promise a recipe every.single.day. I don't promise weekends. I don't promise anything. But as I have a recipe to share, I'll share. My cooking style has changed some in the past few months, but I still have lots of recipes to share with you all, and I still like to experiment! So, without further adue...a new recipe!!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I know that pea salad is a recipe that should traditionally be shared and eaten in the summer. With temps in the 40's and 50's around here, you'd think it more appropriate that I share a recipe for something more warm-you-up-inside...not for something cold and, well, summery. However, hubs loves pea salad, and since I have to pack his lunchbox each morning, I like to pack things that he likes. Plus, it's easy. Me likes easy :) Oh, and this recipe came from my Grandma's cookbook, which is a compilation of recipes from all the ladies in my (very) small hometown. We're talking a population of like 300 here. But dang! Those small town ladies sure do know what they're doing in the kitchen (how redneck did that sound?!?!?!?).</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCGRsHYSXVLDWbGhFKixiYagLymJEGEq48mcjrR6hcw-JvwpGrD3FEAvnFPjdCXFAZlhgCmhZ3T2VpaXw_bCk1ufQyVB1giP8bk8K4whTP1RheDyd7uXykPLqEAxH3-tpfLsLuRTCuB0/s1600/pea+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCGRsHYSXVLDWbGhFKixiYagLymJEGEq48mcjrR6hcw-JvwpGrD3FEAvnFPjdCXFAZlhgCmhZ3T2VpaXw_bCk1ufQyVB1giP8bk8K4whTP1RheDyd7uXykPLqEAxH3-tpfLsLuRTCuB0/s320/pea+salad.JPG" width="240" /></span></a></div><br />
<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">You'll only need a few simple ingredients for this recipe...</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1 bag frozen peas</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/3 cup Velveeta cheese, cubed</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 2 tablespoons of sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">- 1/2 cup Mayonnaise</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">The directions are pretty easy too!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Put all the ingredients in a bowl. Stir until well combined. Chill until Serving.</span></div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com1tag:blogger.com,1999:blog-2781790464662456921.post-72967966687768862322010-05-05T06:00:00.008-05:002010-05-05T06:00:02.295-05:00Honey Lime Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">HAPPY CINCO DE MAYO!! (just a side note. I've never celebrated Cinco de Mayo before. I'm not even totally sure what it's supposed to be celebrating othen than the Fifth of May. I just always take it as a good opportunity to enjoy me some ooey gooey Mexican food!)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">There is nothing better than a big 'ol creamy enchilada covered in cheese and still piping hot from the oven! Got your mouth watering yet (or are your arteries clogging just thinking about it)? I'm kind of picky when it comes to my Mexican fare, I like it spicy, but not too spicy, and I like it creamy, cheesey, ooey and gooey! So when I found this recipe over at <a href="http://realmomkitchen.com/">Real Mom Kitchen</a>, I was intrigued by the title. Honey Lime Chicken Enchiladas huh? It sounded pleasantly different. Then when I read the ingredients and saw that it was a creamy, cheesy, ooey and gooey enchilada recipe I didn't even hesitate about putting this on my "must try ASAP" list! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This recipe did not disappoint! It had the perfect amount of spiciness, which surprised me, considering that there is an entire tablespoon of chili powder in here! I even contemplated cutting that amount in half, but the sour cream mixture really toned the spice down I think. It also had the perfect amount of creamy and ooey gooey...except next time I may add more cheese. Because we all know there is never too much of ooey gooey cheese when it comes to a recipe like this!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbjyf9qMSocTHdgfXLWLb_AuynJM7if1lKJWlrjZVZ5eyHLJlE8yYbcSFceqsin3U21FyhsWMsqduUO7AOOnbdggnpca-L93HMqXD4kY4yG9cQFI8__wp9_TAyxZtmIWKKBI62jpEmhc/s1600-h/enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbjyf9qMSocTHdgfXLWLb_AuynJM7if1lKJWlrjZVZ5eyHLJlE8yYbcSFceqsin3U21FyhsWMsqduUO7AOOnbdggnpca-L93HMqXD4kY4yG9cQFI8__wp9_TAyxZtmIWKKBI62jpEmhc/s320/enchiladas.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Ingredients...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQQgotjrR7ZlMucCDi4lDJo6gwKAiiRK14nxuH1Hin4Kctshvl4Yo1awDB4YMnIYCedeVIPxIJJLjvl1VD74aamg_XvlL63eKRap7jFAhyphenhyphenvVknfUX6Pw4ltyDGuWGoIkmabIltiFLMpQ/s1600-h/enchilada+ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQQgotjrR7ZlMucCDi4lDJo6gwKAiiRK14nxuH1Hin4Kctshvl4Yo1awDB4YMnIYCedeVIPxIJJLjvl1VD74aamg_XvlL63eKRap7jFAhyphenhyphenvVknfUX6Pw4ltyDGuWGoIkmabIltiFLMpQ/s320/enchilada+ingred.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">...6 T. honey</div><div style="text-align: center;">...5 T. lime juice ime)</div><div style="text-align: center;">...1 T. chili powder</div><div style="text-align: center;">...1/2 tsp. garlic powder</div><div style="text-align: center;">...1 lb chicken, cooked and shredded</div><div style="text-align: center;">...8-10 flour tortillas </div><div style="text-align: center;">...1 lb shredded cheese</div><div style="text-align: center;">...16 oz. green enchilada sauce</div><div style="text-align: center;">...1 c. sour cream</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions....</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a medium sized bowl, stir honey, lime juice, chili powder, garlic powder and all but 1 cup of the shredded cheese into chicken until it is well coated. Let marinate for a half hour or longer. Meanwhile, prepare a 9x13 pan by greasing the sides and bottom and then pouring 1/2 cup of the enchilada sauce on the bottom of the pan. Once chicken has marinated, spoon some into a tortilla, wrap up and place seam side down in the pan. Repeat until all 8-10 tortillas are filled. To the remaining chicken mixture, add sour cream and enchilada sauce and stir until smooth and well combined. Pour mixture over the enchiladas. Sprinkle with remaining shredded cheese and bake at 350 for 30 minutes. </div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com3tag:blogger.com,1999:blog-2781790464662456921.post-13683265177248456712010-05-04T06:00:00.005-05:002010-05-04T06:00:06.268-05:00Breakfast Burritos<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyrZBcULL5Lkk267A_5yvr_1H7ae1qnyYPB5RZLQNZoywskKH-Ey-I5l4UeEoWwxMqfksH9pjn90bliItMoCvyf5KCVFAxAtwL1stna-BRX7wCqahTdCReEOUZX7Ld3B4IRQmJ1ilYIQ/s1600/burritos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyrZBcULL5Lkk267A_5yvr_1H7ae1qnyYPB5RZLQNZoywskKH-Ey-I5l4UeEoWwxMqfksH9pjn90bliItMoCvyf5KCVFAxAtwL1stna-BRX7wCqahTdCReEOUZX7Ld3B4IRQmJ1ilYIQ/s320/burritos.jpg" /></a></div><br />
<br />
<em>Ingredients...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...Thinly sliced ham, chopped</div><div style="text-align: center;">...1/4 onion, chopped</div><div style="text-align: center;">...1/4 green pepper, chopped</div><div style="text-align: center;">...1/4 c. salsa</div><div style="text-align: center;">...1/4 - 1/2 c. shredded cheese</div><div style="text-align: center;">...4 eggs</div><div style="text-align: center;">...Tortilla Shells</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a skillet over medium heat, saute ham, onion and green pepper until tender. Add eggs and stir continuously until a scrambled egg form takes place. Be sure to cook until eggs are fully done. Stir in salsa and shredded cheese and cook until everything is heated through and the cheese has melted. Serve in warm tortillas shells. </div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-39012168505280785132010-04-22T06:00:00.011-05:002010-04-22T06:00:00.861-05:00Bagel Dogs<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">Yet another <a href="http://www.realmomkitchen.com/">Real Mom Kitchen</a> recipe that I just couldn't pass up! As I've mentioned before, we are big <a href="http://www.lovefromthekitchen.com/2010/03/healthy-mac-cheese.html">Macaroni and Cheese</a> fans in this house! That being said, I have more macaroni and cheese AND packages of hot dogs in my stockpile than the average person eats in their entire life. Add to that the fact that I am sick and tired of macaroni and cheese and hot dogs, I knew it was time to start experimenting with new recipes to get these hot dogs used up. What I really wanted to make was Pigs in a Blanket, but I didn't have any sliced cheese on hand, and I was not about to run out to the grocery store just for sliced cheese. So I decided to give this recipe a whirl! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These are super amazingly good! A plump, warm hot dog wrapped up in a blanket of soft, chewy bagel bread just really hits the spot! Next time, I may add some cheese wrapped around the hotdog before I wrap the dough around, but otherwise, I pretty much left this recipe as is and was very happy with the results. As was hubs. Now I'm off to try and find a recipe for pretzel dogs...because this just got the ball rolling on things I can do with the umpteen <em>meeeelion</em> packages of hot dogs I have stored in our deep freeze <em>(okay. not quite that many. but close.)</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMiObgLqrMCZ7fuvUgR7HYppDVhoCwVQm0Qs9hGqNmoB0KiYXGo31-8brk749Ub6onkxQUsadH0f5Bpz6-OoxEZUzueNknucVWFQnecMzVup9pM6mEmh5sI7zJDQiF_nt59-Y0QcKVgc/s1600/bagel+dogs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMiObgLqrMCZ7fuvUgR7HYppDVhoCwVQm0Qs9hGqNmoB0KiYXGo31-8brk749Ub6onkxQUsadH0f5Bpz6-OoxEZUzueNknucVWFQnecMzVup9pM6mEmh5sI7zJDQiF_nt59-Y0QcKVgc/s320/bagel+dogs.jpg" /></a></div><br />
<br />
<em>Ingredients...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...2 cups warm water</div><div style="text-align: center;"></div><div style="text-align: center;">...4 1/2 tsp. yeast </div><div style="text-align: center;">...3 T. sugar </div><div style="text-align: center;">...3 tsp. salt </div><div style="text-align: center;">...5 1/2 c. flour </div><div style="text-align: center;">...12 hot dogs </div><div style="text-align: center;">...2 tsp. baking soda </div><div style="text-align: center;">...1 egg yolk </div><div style="text-align: center;">...Salt for garnish </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em><br />
<br />
Pour the warm water into the bowl of your stand mixer and add the yeast. Let stand until foamy. Stir in sugar and salt and turn the mixer on low speed. Gradually add flour until a smooth, elastic dough has formed. Using the dough hook, knead the dough for about 10 minutes. Place the dough into a clean, well greased bowl and turn to make sure all sides of the dough are covered with grease. Cover and let stand in a warm, draft free place for an hour. Once the dough has risen, punch down and place onto a floured workspace. Using a rolling pin, roll out the dough until about 1/4" thick. Using a kitchen scissors, cut the dough into strips about 1" wide (approximately 10-12 strips). Wrap each strip around a hot dog, overlapping each layer slightly. Place on a greased baking sheet and cover. Let sit in a warm, draft free place to rise for about 45 minutes. Bake for 20-30 minutes, until the dough has browned. Serve warm. </div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-4460210894560546822010-04-21T06:00:00.006-05:002010-04-21T06:00:09.114-05:00Zuppa Tuscana Soup<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">I have a confession to make. I have never before in my life eaten Zuppa Tuscana soup before. Apparently Olive Garden makes a pretty mean version of this stuff, but I've never tried it! When I stumbled upon the recipe over at <a href="http://joyinmykitchen.blogspot.com/">Finding Joy in My Kitchen</a>, I decided that it sounded really good and I'd like to give it a try!I am soooo glad that I did! This soup is phenomenal! I've been looking for a new and different soup recipe, and here it is! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Not only is this soup phenomenal tasting, but it's super easy to make! The flavors of this soup just meld together so well! Hubs told me that he felt it was a little too "leafy" so I think next time I may tone down the spinach a notch, but otherwise this was great!! A+ soup in my book!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIf5OjJl7mjnUkYpGNAePrsBTS1bD4CS7OltVmnoJkaL5SCCNKXvrGtSfqS_QfolXHMkuWtCNJRQ6IAdJQL6WcSKtM6JvGgGKiEOI-bA8WgfK9_G0FagIoWIUbgCyPp4aCoQ9Li0tfX_U/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIf5OjJl7mjnUkYpGNAePrsBTS1bD4CS7OltVmnoJkaL5SCCNKXvrGtSfqS_QfolXHMkuWtCNJRQ6IAdJQL6WcSKtM6JvGgGKiEOI-bA8WgfK9_G0FagIoWIUbgCyPp4aCoQ9Li0tfX_U/s320/soup.jpg" /></a></div><br />
<br />
<em>Ingredients...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...1/2 lb. Italian sausage</div><div style="text-align: center;"></div><div style="text-align: center;">...6 medium potatoes, cubed</div><div style="text-align: center;">...1 medium onion, diced</div><div style="text-align: center;">...4 garlic cloves, minced</div><div style="text-align: center;">...4 c. chicken stock</div><div style="text-align: center;">...2 c. water</div><div style="text-align: center;">...2 c. milk</div><div style="text-align: center;">...1 c. frozen spinach</div><div style="text-align: center;">...6 bacon slices, cooked and crumbled</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
In a stockpot, brown sausage with onion until no longer pink. Add in chicken broth, water and potatoes. Let simmer over medium heat until potatoes are tender. Stir in the milk and spinach and continue to let simmer. Mash potatoes slightly. Add in bacon and continue to let simmer until everything is heated through and ready to serve. In total, I let my soup simmer for about an hour from start to finish.</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-70523368267222587722010-04-19T06:00:00.006-05:002010-04-19T06:00:01.632-05:00Blitz Bread<div class="separator" style="clear: both; text-align: center;">This is a fabulous bread recipe that is my new go to bread for Italian food night! It has an amazing garlic-y/Italian/DELICIOUS flavor to it that just makes me want to sit and eat the entire pan in one sitting! I found this recipe over at <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a> and was intrigued! I have seen recipes in the past that call for adding things like garlic or cheese to bread, but have never tried them before. I finally decided to give it a go with this recipe and I'm a convert! This is a great alternative to garlic bread or breadsticks on Italian night! I served this with spaghetti (I made the sauce from scratch, watch for the recipe in a few days!) and it was delicious!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is a flatter bread, slightly dense, so it wasn't your typical loaf of bread. It was more of a bar like consistency. Just try this, it's great!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iTWFD07RrKE0W6UPLlwYHxCeVfoTXF-0WmnI0fb-Wqxz_uPxNdy8XLRsJ7ZHA7Noxpfg6zoyek-X43-FmexEyTswFb9x9qzyFiZtwqPuKrk-3OsDfoBawoT19av5SFS1GIIYKekU2sM/s1600-h/blitz+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iTWFD07RrKE0W6UPLlwYHxCeVfoTXF-0WmnI0fb-Wqxz_uPxNdy8XLRsJ7ZHA7Noxpfg6zoyek-X43-FmexEyTswFb9x9qzyFiZtwqPuKrk-3OsDfoBawoT19av5SFS1GIIYKekU2sM/s320/blitz+bread.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Ingredients...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">...1 1/2 c. warm water</div><div style="text-align: center;">...3 T. olive oil</div><div style="text-align: center;">...1 1/4 tsp. salt</div><div style="text-align: center;">...3 1/2 c. flour</div><div style="text-align: center;">...1 T. yeast</div><div style="text-align: center;">...1/2 tsp. garlic salt</div><div style="text-align: center;">...3 tsp. dried herbs (I used a McCormick blend of herbs & garlic powder. It was perfect!)</div><div style="text-align: center;">...Italian Seasoning</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a large bowl, combine all of the ingredients except for the Italian Seasoning. Stir until everything is well combined. Prepare a 9x13 pan by greasing the bottom and sides, and then drizzling the 3 T. olive oil on the bottom. Scrape batter into the pan, cover and let sit in a draft free, room temperature spot for one hour. After resting for an hour, drizzle the top of the dough with a little more olive oil, and then sprinkle with Italian Seasoning. Bake at 375 for 30-40 minutes.</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-21159048701097989522010-04-16T06:00:00.006-05:002010-04-16T06:00:03.980-05:00Santa Fe Skillet<div class="separator" style="clear: both; text-align: center;">I love skillet dinners! They are just so easy to whip up, which makes them great for a busy night when cooking isn't your top priority...but giving your family a home cooked meal is. This recipe, which I found over at <a href="http://putalydonit.blogspot.com/">Put a Lyd on It!</a>, (and changed quite a bit), reminded me a lot of that taco flavored Hamburger Helper. We don't eat much Hamburger Helper in this house. Only about two boxes per year, which I keep on hand for those reaallllllyyy stretched nights when I don't even have time to think. But anyways, it reminded me of that. But tastier. And homecooked. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">At first I was worried that we were just going to have a fancified goulash on our hands, which worried me, because we all know about my love for goulash (eh hem). I was pleasantly surprised that this turned out <strike>nothing like</strike> better tasting than goulash. It had a great Mexican flavor to it while still being family friendly with the noodles and ground beef. I give this recipe two thumbs up...and so did hubs!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLwOMuAX7X0tEP50KkvAnRYRma3Ae0t8vmDN7TdWf4eQpd_BEx3mH6mGDW_Zax6pvhjVtjFJOKSbw3ZCo2F9T5zDBb98QLGWX04pF4_YzD5cEnE_ApfoUH8Ab3KE29cSQcE8DAh1Sqw0/s1600-h/santa+fe+skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLwOMuAX7X0tEP50KkvAnRYRma3Ae0t8vmDN7TdWf4eQpd_BEx3mH6mGDW_Zax6pvhjVtjFJOKSbw3ZCo2F9T5zDBb98QLGWX04pF4_YzD5cEnE_ApfoUH8Ab3KE29cSQcE8DAh1Sqw0/s320/santa+fe+skillet.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Ingredients...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">...1 lb. ground meat </div><div style="text-align: center;"></div>...1 package (6 or so oz.) pasta <br />
<div style="text-align: center;">...1 c. salsa</div><div style="text-align: center;">...1 T. chili powder</div><div style="text-align: center;">...1 packet taco seasoning</div><div style="text-align: center;">...1/2 tsp. salt</div><div style="text-align: center;">...1/8 tsp. cayenne pepper</div><div style="text-align: center;">...2 tomatoes, diced</div><div style="text-align: center;">...1 c. shredded cheese</div><div style="text-align: center;">...1/2 c. sour cream</div><br />
<div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cook pasta in a large pot until tender. Drain. Meanwhile, in a skillet, brown meat until no longer pink. Add cooked pasta, taco seasoning packet, chili powder, salt and cayenne. Bring to a boil. Reduce heat and let simmer for 15 minutes. Stir in tomatoes, salsa, sour cream and shredded cheese. Simmer for 5 minutes longer and serve. </div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-35774673998405310132010-04-15T06:00:00.001-05:002010-04-15T06:00:09.106-05:00Homemade Spaghetti Sauce<div align="center">I'm not going to lie and pretend that I've had homemade spaghetti sauce before. I haven't. I'm pretty much a Ragu kind of girl. Just give me a jar of Ragu and I'm golden. I mean, the stuff can be used on <em>anything</em>! Pizza, spaghetti, lasagna, the list is endless! I broke my Ragu from the jar snobbery last week though and made my own spaghetti sauce...from scratch. That's right my squeezies, I made HOMEMADE spaghetti sauce. And....I liked it! Don't tell Ragu, he'll be devastated to know that I'll only be using him for pizza (and maybe lasagna) from now on. </div><div align="center"><br />
</div><div align="center">I found this recipe over at <a href="http://www.melskitchencafe.com/">My Kitchen Cafe</a> and it is a recipe that she has worked on perfecting for some time now. And then I went and just messed it all up. On purpose though. I made changes that I wanted for my spaghetti sauce...changes that I was going to find incredibly tasty (and. changes that reflected the ingredients that I had on hand). I was incredibly happy with the turnout of this sauce. It was so amazing, the tomato flavor was so real and the texture was so great! Not too thin, not too chunky, not too weak of flavor...it was all just so <em>right on</em>. So just be aware that you will never be able to go back to jarred pasta sauce for your spaghetti again after trying this recipe. Because you <strike>might just</strike> will fall in love with this recipe!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf1S9Wd252rIImZB43TSKk8PbFxIdAO-6bjuK55DOpMHZJX4BfllIhlL9CHSjHrTpv__yb9AOMqxK6M67RTpDlnIYzUK90kuW5XknomOzOG6ySdvlF0kN0N9QUiLCHpICUxGKva1pTAA/s1600-h/spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf1S9Wd252rIImZB43TSKk8PbFxIdAO-6bjuK55DOpMHZJX4BfllIhlL9CHSjHrTpv__yb9AOMqxK6M67RTpDlnIYzUK90kuW5XknomOzOG6ySdvlF0kN0N9QUiLCHpICUxGKva1pTAA/s320/spaghetti.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Ingredients...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">...3 T. olive oil</div><div style="text-align: center;"></div><div style="text-align: center;">...1 large onion, chopped <em>(not pictured)</em></div><div style="text-align: center;">...1 lb. ground meat</div><div style="text-align: center;">...1 1/4 tsp. garlic powder</div><div style="text-align: center;">... 12 oz. tomato paste</div><div style="text-align: center;">...2 tsp. salt</div><div style="text-align: center;">...1 tsp. black pepper</div><div style="text-align: center;">...3 tsp. oregano</div><div style="text-align: center;">...1 1/2 tsp. basil</div><div style="text-align: center;">...1 1/2 tsp. thyme</div><div style="text-align: center;">...56 oz. diced tomatoes</div><div style="text-align: center;">...28 oz. crushed tomatoes</div><div style="text-align: center;">...1 can mushrooms</div><div style="text-align: center;">...1 beef boullion cube dissolved in 1 c. boiling water</div><div style="text-align: center;">...2 T. brown sugar</div><div style="text-align: center;">...2 bay leaves</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a skillet, heat up olive oil and add onions. Saute onions until they are translucent. Add ground meat and cook until it is no longer pink. Stir in garlic powder, tomato paste, thyme, oregeno, basil, pepper and salt. Let cook for about 2 minutes. In a large (and I mean LARGE) pot stir together crushed tomatoes, diced tomatoes, mushrooms, boullion/water mixture and brown sugar. Add in meat mixture and stir until well combined. Toss in two bay leaves and let simmer for at least one hour and no longer than three. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">To lessen the amount that needs simmered, you can freeze half of the mixture before simmering. I froze in portions equal to a jar of pasta sauce so I can easily pull them out from the freezer for spaghetti or lasagna night! This makes a HUUUGGGEE batch!</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-76774993858572496672010-04-14T06:00:00.007-05:002010-04-14T06:00:01.253-05:00Twice Baked Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">I originally saw a recipe very similar to this on one of Rachel Ray's 30 Minute Meals show, and I just wanted it sooo badly! I couldn't stop thinking about those "smashed" potatoes, as she called them, and searched the Food Network Website high and low for that recipe. Alas, since it was a rerun that I had spotted that great recipe on, the recipe was nowhere to be found on Food Networks website. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In comes <a href="http://www.allrecipes.com/">Allrecipes</a> to my rescue. I spotted this recipe in my recipe box (apparently I had saved it a year or so ago) and squealed with delight when I realized how close it was to Rach's potatoes! These potatoes are sooooo good! They are every bit as good as what I was imagining in my head! The bacon flavor distributes itself throughout the potatoes, the green peppers and onions add that extra little bit of "bam!" and the cheese...ohhh that ooey gooey cheese that has melted itself throughout the potatoes! That just <em>made</em> this side dish!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvh36AFQkhlihx6mguIvspBrURbYpLIYl7hQUOx5Odl0kGf4duppicPBcUsSOPgIp0UEsqoMTFVZnrc9ah4G97BD3GIOPPMaX9xqlCJrGmC1Q30MES90JY_RxMfEUh3CaLbG2SMyhofg/s1600-h/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvh36AFQkhlihx6mguIvspBrURbYpLIYl7hQUOx5Odl0kGf4duppicPBcUsSOPgIp0UEsqoMTFVZnrc9ah4G97BD3GIOPPMaX9xqlCJrGmC1Q30MES90JY_RxMfEUh3CaLbG2SMyhofg/s320/potatoes.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Ingredients...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">...1/2 c. onion, chopped</div><div style="text-align: center;">...1/2 c. green pepper, chopped</div><div style="text-align: center;">...1 T. vegetable oil</div><div style="text-align: center;">...4 c. mashed potatoes</div><div style="text-align: center;">...1 c. shredded cheese, divided</div><div style="text-align: center;">...1/4 c. bacon, cooked and crumbled</div><div style="text-align: center;">...1 tsp. salt</div><div style="text-align: center;">...1/2 tsp. ground black pepper </div><div style="text-align: center;"> </div><div style="text-align: center;"><em>Directions...</em> </div><div style="text-align: center;"> </div><div style="text-align: center;">Saute onion and green pepper in vegetable oil. In a large bowl, combine the mashed potatoes, 1/2 c. shredded cheese, bacon, salt, pepper and sauteed onions/green peppers. Stir until everything is well combined and evenly distributed. Place mixture into a greased 2 qt. oven safe casserole dish and top with remaining shredded cheese. Bake at 350 for 20-25 minutes, until cheese is melted. </div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-64528578241667196412010-04-13T06:00:00.004-05:002010-04-13T06:00:12.423-05:00Steak Hoagies<div style="text-align: center;">When it comes to sandwiches, I'm pretty boring. Growing up, unless it was PB&J, cold meat w/ cheese or grilled cheese, we didn't have it. Which probably explains my fascination with Subway throughout high school. I especially loved Subway's Philly Cheesesteak sub, and ate it frequently as my high school job was next door in the strip mall to a Subway! I don't think I loved it because it was Philly Cheesesteak...I think I loved it simply because it was something different. Something more fancy than PB&J or bologna with a cheese slice sandwiched between two slices of bread.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So that all goes to explain why I have been on a mission lately to find lots of delicious sandwich recipes that I can create right here at home. I found this particular recipe over at <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a> and was very pleased with how delicious this hoagie sandwich came out! It was also super easy to create! This is another recipe that is going into my file for lighter and amazing recipes to put into rotation this spring and summer! The only downside is that this was perhaps a bit on the peppery side, which if you like pepper is a good thing! But if you don't care for lots of pepper on your food (like me) then you may want to scale it back...but don't eliminate it -- it adds a great dimension to this sandwich! I also strongly encourage that you don't skip the broiling process at the end. The way that it melts the cheese into a state of ooey gooey deliciousness and toasts the bun just a tidge makes this recipe seem completely pulled together and not just like you whipped up a filling, spooned onto cold buns and ran (even if that <em>is</em>, in fact, the case...)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkrKutxQQygKAZ8JiZufECLP9ZQeknrvowzVFs9nm82V6N2PVX2U38MEOJPu1J4zOwpHqwsoVDSq5SHZBFe-6ZhhMjpzhFIyYGwTnm1YJGcfC3HiuxI6vYrrpCnTjhsedxmDgRJhtnQQ/s1600-h/hoagie.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441872997973837106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkrKutxQQygKAZ8JiZufECLP9ZQeknrvowzVFs9nm82V6N2PVX2U38MEOJPu1J4zOwpHqwsoVDSq5SHZBFe-6ZhhMjpzhFIyYGwTnm1YJGcfC3HiuxI6vYrrpCnTjhsedxmDgRJhtnQQ/s400/hoagie.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Ingredients...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...2 medium sized steaks, cut into strips</div><div style="text-align: center;">...1 T. of equal parts pepper, salt and garlic salt (this is where you would lessen the pepper if you aren't a fan)</div><div style="text-align: center;">...2 T. olive oil</div><div style="text-align: center;">..1/2 onion, thinly sliced</div><div style="text-align: center;">...1 green pepper, thinly sliced</div><div style="text-align: center;">...1 can mushrooms, drained</div><div style="text-align: center;">...1/2 tsp. oregeno</div><div style="text-align: center;">...1 slice of cheese per sub</div><div style="text-align: center;">...sub rolls or hoagie buns</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Heat olive oil in a skillet until rippling. Cook steak strips in oil until cooked through and no longer pink. Add onion, spice mixture, green pepper, mushrooms and oregano, stirring to evenly coat with all spices. Cook until vegetables are tender and the mixture is heated through. Using a slotted spoon, spoon onto sub roll or hoagie bun and then add cheese. Broil for about 5 minutes, until bun is toasted and cheese is melted.</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-15846242057184341622010-04-09T06:00:00.001-05:002010-04-09T06:00:05.161-05:00Cinnamon Chicken<div style="text-align: center;">I originally discovered this recipe three years ago. I was living in a dorm room in which my only means of cooking was a toaster oven or microwave. Not exactly the tools for a gourmet meal. Actually, it wasn't exactly the means for an any kind of meal. So while I was cruising around Allrecipes one slow afternoon while working in the college admissions office, I found this recipe and immediately emailed it to my dad with the line "you should make this when I come home this weekend!". Being the good daddy that he is, this wonderful chicken was just being pulled out of the oven when I walked in the door that weekend :)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I've made this recipe on my own a few times since, and I've come to the conclusion that I just am going to have to ask Dad what he did different from the recipe, because for some reason I just don't remember it coming out this way. Don't get me wrong, this chicken recipe is positively 100% delicious! It is so moist and juicy, with great flavor...but I just don't remember there being so much spice and seasonings all over each breast. So I just really want to find out how Dad got each chicken piece packed with flavor without the spices encrusting each piece.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Or. Maybe my mind is playing tricks on me and I only remember a different outcome to this recipe because I was used to cafeteria mystery meat and ramen noodles at the time. So anything and everything else seemed gourmet. It's a puzzler...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3Bh0bJZuDphlQnKX_tW8weukhAqj5LZ6zhesBipCUuLeQcd-ISLE39ROJDDWXhohH4aRcmDYFItTI6N24BTsYV1YeO6sQoAAPDVw3RFRxQ6U_wN8kSKEG3igXUd3qRp77qvihBQJwGk/s1600-h/cinnamon+chicken.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439403158326046546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3Bh0bJZuDphlQnKX_tW8weukhAqj5LZ6zhesBipCUuLeQcd-ISLE39ROJDDWXhohH4aRcmDYFItTI6N24BTsYV1YeO6sQoAAPDVw3RFRxQ6U_wN8kSKEG3igXUd3qRp77qvihBQJwGk/s400/cinnamon+chicken.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="text-align: center;"><em>Ingredients...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...4 boneless, skinless chicken breasts</div><div style="text-align: center;">...1 tsp. ground cinnamon</div><div style="text-align: center;">...2 T. Italian style seasoning</div><div style="text-align: center;">...1 1/2 tsp. garlic powder</div><div style="text-align: center;">...3 tsp. salt</div><div style="text-align: center;">...1 tsp. ground black pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place chicken in a greased baking dish. Sprinkle each breast evenly with all spices. Bake at 350 for 30 minutes, or until the chicken is no longer pink in the middle and the juices run clear.</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com1tag:blogger.com,1999:blog-2781790464662456921.post-62172214989400064292010-04-08T06:00:00.001-05:002010-04-08T06:00:04.687-05:00Pizza Rolls<div style="text-align: center;">I made a recipe very similar to this about a month ago, <a href="http://moneysavindiva-lovefromthekitchen.blogspot.com/2010/02/pizza-pinwheels.html">Pizza Pinwheels</a>. The only main difference between these recipes is that the first recipe uses canned crescent rolls and this recipe uses a homemade dough. Both recipes are equally delicious, the first recipe is actually a little richer than this one. I think it's because of the crescent rolls vs. the homemade dough.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">With this recipe, I also experimented with the fillings. I made two versions - a BBQ chicken version which used BBQ sauce in place of the Ragu, chicken and shredded cheese; and a cheese pizza version which used Ragu sauce and shredded cheese. I personally preferred the cheese pizza version. Hubs preferred the BBQ chicken version. Experiment around with different fillings and see what you like best!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I also found that this recipe made more than we needed for one meal, so I actually froze a few of the loaves. Then when I am pressed for time to make supper some night, all I will have to do is pull them from the freezer and into the oven.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I found this recipe over at <a href="http://jamiecooksitup.blogspot.com/">Jamie Cooks it Up </a>but only very loosely followed her recipe. I actually deviated away from her recipe quite a bit and made it my own. I'm very happy with the results and how tasty these came out!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6nxuOXGUGimJ_OC2eE7rdO04L2fztVfdU4S1REludWjON8oLFmUU2zBeTiGhy4CFk-TOt2RZvYKWBf-5PDB-x1Ea-fKZySWY4mivpoRuax8ZFbUldt16fxYbpUGaA5nC3EgaDW-rtaY/s1600-h/pizza+roll.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5440503300567277202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6nxuOXGUGimJ_OC2eE7rdO04L2fztVfdU4S1REludWjON8oLFmUU2zBeTiGhy4CFk-TOt2RZvYKWBf-5PDB-x1Ea-fKZySWY4mivpoRuax8ZFbUldt16fxYbpUGaA5nC3EgaDW-rtaY/s400/pizza+roll.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="text-align: center;"><em>Ingredients...</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...1 T. shortening</div><div style="text-align: center;">...2 T. sugar</div><div style="text-align: center;">...1 T. salt</div><div style="text-align: center;">...1 c. boiling water</div><div style="text-align: center;">...1 c. cold water</div><div style="text-align: center;">...1/3 c. room temperature water</div><div style="text-align: center;">...1 T. yeast</div><div style="text-align: center;">...5-6 c. flour</div><div style="text-align: center;">...Filling ingredients of your choice</div><div style="text-align: center;">...1 egg</div><div style="text-align: center;">...Italian Seasoning</div><div style="text-align: center;">...Parmesan Cheese</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>Directions</em>...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dissolve yeast in 1/3 c. of water at room temperature. In the bowl of your stand mixer, mash together shortening, sugar and salt with a fork. Pour in the boiling water, followed by the cold water and then the yeast/water mixture. Start mixer and add in one cup of flour at a time until the dough is smooth and elastic, pulling away from the sides of the mixing bowl. Keep adding flour until the dough is no longer sticky (it may take less than the amount called for, it may take more). Once the appropriate amount of flour has been added, let the mixer run for 8 minutes on low speed to knead the dough. Once the dough has been kneaded for 8 minutes, remove from mixing bowl and seperate into 6 pieces. Let rest on a greased baking sheet for 5 minutes. Next, flatten dough into a rectangle. Cover with sauce and filling toppings of your choice. Roll up rectangle on the long side, making sure to crease the edge and pinch under the ends. Using a greased butcher knife, cut slits into the top of each loaf. In a small bowl, beat egg until frothy. Brush egg onto the top of each loaf, and then sprinkle with Italian Seasoning and Parmesan Cheese. Bake at 400 for 12-15 minutes. Upon removal from the oven, let each loaf cool for 5 minutes before slicing.</div>MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0tag:blogger.com,1999:blog-2781790464662456921.post-76079430040775969132010-04-07T06:00:00.003-05:002010-04-07T06:00:04.272-05:00Ham & Pasta Skillet DinnerOnce spring rolls around and the weather starts getting nicer I like to start making recipes that are a little "lighter". By lighter I mean not the creamy, comfort food like casseroles that we all like to fall back on during a bitter cold winter night. I find spring to be a great time to start experimenting with these lighter dishes, not only because the temperatures are starting to slowly climb, but also so when the boiler room hot temps hit in summer, I know which recipes I can fall back on for a delicious supper that's not going to heat up my kitchen!<br />
<br />
I found this recipe over at <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe </a>and was wooed by it mostly for the simlicity of preparation but also for the simple ingredients it calls for. I also figured that it's a great recipe to be trying right now, as you can use some of that leftover ham from Easter this past weekend! The real winning factor was that it was a hit at the supper table! Hubs loved it, I loved it...and I'm pretty sure baby loved it judging by the kicks and increase in activity going on in his little cave of my tummy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0Ry64-s3vMYO03s6oacbtW413Eraa1xEVrHxSVqfkAOa2noKwKZLx1yilMT7b7Zu0KciP6adfk059Vp2iKkP1y-kgVb7D_4YXCsSsW1uZ6RjwqGriPPwckBGPl3vEe8XwWv49_Y4rLo/s1600-h/ham+skillet.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441835086403618322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0Ry64-s3vMYO03s6oacbtW413Eraa1xEVrHxSVqfkAOa2noKwKZLx1yilMT7b7Zu0KciP6adfk059Vp2iKkP1y-kgVb7D_4YXCsSsW1uZ6RjwqGriPPwckBGPl3vEe8XwWv49_Y4rLo/s400/ham+skillet.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div align="center"><em>Ingredients</em>...</div><br />
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...4 c. pasta, cooked al dente (I used penne rigate)<br />
...3 T. olive oil<br />
...1 T. butter<br />
...3 c. fully cooked ham, cubed<br />
...1 green pepper, chopped into chunks<br />
...1/2 onion, chopped<br />
...1/4 tsp. garlic powder or garlic salt<br />
...1/2 tsp. basil<br />
...1/2 tsp. oregeno<br />
...1 1/2 c. chicken broth (I made some with a boullion cube)<br />
...1 T. lemon juice (freshly squeezed or bottled)<br />
...3/4 c. shredded cheese (I have pictured grated parmesan. That is a mistake on my part. It shold be shredded)<br />
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<div align="center"><em>Directions...</em></div><br />
In a large skillet, heat up olive oil and butter until butter is melted over medium heat. Add green pepper, onion and garlic powder and cook for 5 minutes. Add ham basil and oregeno, cooking for another 5 minutes. Stir in chicken broth and lemon juice. Bring to a boil, and then reduce heat and let simmer uncovered for 10 minutes. After simmering is complete, the liquid should be reduced by half, and will continue reducing as you finish the last few steps. Stir in drained pasta to mixture and let cook a few minutes more, until entire mixture is heated through. Toss with cheese. Sprinkle with a little bit of shredded cheese before serving.MoneySavinDivahttp://www.blogger.com/profile/09152484033943070310noreply@blogger.com0