tag:blogger.com,1999:blog-92222991860619972922024-03-21T07:49:40.509-07:00Finding My RecipesNatalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-9222299186061997292.post-90522675591203023652013-09-29T14:43:00.000-07:002013-09-29T14:47:01.998-07:00Kona Hawaiian Banana Bread1 1/4 cup Flour<br />
1/2 cup Shortening<br />
1 cup Sugar<br />
3-4 Fully Ripe Bananas<br />
1/2 tsp. Salt<br />
2 Eggs<br />
1 tsp. Baking Soda<br />
<br />
Mix dry ingredients. Cut in shortening. Puree bananas with eggs. Mix dry ingredients, just until blended. Bake in bread pans at 350 degrees for 35 to 40 minutes. Let stand in pan for 5 minutes. Turn onto cake rack. Cover with waxed paper until cool. <br />
<div style="font-family: 'Times New Roman'; font-size: 14px;">
<br /></div>
Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-55658350898067439232013-09-28T15:04:00.001-07:002013-09-29T21:05:25.115-07:00Garlic Pesto Chicken with Tomato Cream PenneOh. My. Goodness. This was good! Lots of flavor and even my husband really liked it. Seriously one of my favorite Pinterest finds. Left over chicken can be used to make another meal, with rice or something. It's that good.<br />
<br />
Marinade:<br />
1/2 bottle of Lawrys Herb and Garlic Marinade<br />
2 large spoonfuls of Pesto<br />
2 boneless chicken breasts<br />
<br />
Cut chicken into cubes and pour Lawrys marinade and pesto over chicken. Marinate over night.<br />
<br />
Sauce: (next time I will double the sauce portions, we ate it up but it didn't seem to be very much)<br />
1 box of your choice of pasta<br />
2 tablespoons of olive oil<br />
3 cloves of garlic<br />
2 spoonfuls of pesto<br />
1/2 cup of chicken broth<br />
8 ounces of tomato sauce<br />
1 cup of half and half<br />
<br />
Boil water and start on the noodles. <br />
<br />
Pour entire batch of chicken, marinade and all, into a skillet and cook chicken fully (the marinade will evaporate/cook down).<br />
<br />
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add half and half. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top. <br />
<br />
Source: http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne<br />
<br />
Source: http://www.plainchicken.com/2009/08/grilled-chicken-tomato-cream-sauce.html?m=1Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-18855925348399079092013-09-02T20:56:00.005-07:002013-09-02T20:56:59.111-07:00Chicken, Green Beans and Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfWlZEd9LHnEPr8xEdSCN9T7OIxh8RbJRkRaunGIWXChds0Y3PmPpYqC9L2r2x3aeR1nKGiDEK3rN8ayzrBYq5R4-DajeTxR4D9r3sH__ZZ1i9CO7zXphc3RBUQ19I_CfLBU6f6vWGC_j/s1600/IMG_4248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfWlZEd9LHnEPr8xEdSCN9T7OIxh8RbJRkRaunGIWXChds0Y3PmPpYqC9L2r2x3aeR1nKGiDEK3rN8ayzrBYq5R4-DajeTxR4D9r3sH__ZZ1i9CO7zXphc3RBUQ19I_CfLBU6f6vWGC_j/s320/IMG_4248.jpg" width="240" /></a></div>
<br />
I found this recipe on Pinterest and have liked it. Super simple and only took me about 15 minutes to do. That is a major bonus. <br />
<br />
The Pinterest Link is here. <br />
http://myhomelookbook.com/2013/02/03/green-beans-chicken-breast-potatoes-butter-italian-seasoning-bake-350-degrees-for-an-hour-easy-peasy/<br />
<br />
You put the food in a dish then cut butter over it and shake one Italian Dressing packet over the top. You are suppose to bake it for 1 hour at 350 degrees. I've found that the green beans are too cooked, the chicken tough and the potatoes not quite done. :( But it tasted good, especially the green beans. I've decided from now on I will put the green beans in a separate dish and cook them this way. Green beans aren't my favorite but cooking them this way really makes them tasty. <br />
<br />
I tried cutting the potatoes up smaller so they would cook faster and it almost worked. Next time I think I'll just put them all in separate dishes and cook them different times. Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-55541164649909433622013-02-22T18:02:00.002-08:002013-02-22T18:02:19.340-08:00Egg A La GoldenrodHere is my favorite childhood recipe. Any time it was my birthday and I got to choose the dinner, this is what my mom had to make. <br />
<br />
Ingredients:<br />
1 stick of butter<br />
2 Tbsp flour<br />
2 cups of milk<br />
6 eggs<br />
6 slices of toast<br />
<br />
Directions:<br />
Boil, peel, and separate the egg yokes from the whites. Leave the yokes whole and chop the whites. To make the sauce, melt the butter and add the flour to make a paste. Slowly add the milk a little at a time so the paste and milk will mix well. Cook over medium heat until thick. Add the chopped egg whites to the sauce. Toast your bread and tear up 2 slices into bite size pieces on your plate. Pour sauce over the bread. Take one egg yoke and grate it over the sauce with a small sized grater. You won't use the whole yoke on one serving (unless you really like a lot). Yum!<br />
<br />Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-85194984663899473412012-01-14T20:47:00.000-08:002012-01-14T20:49:02.036-08:00Oreo Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDjmuNdbYeEzPhcIIywiI8BI44IvwgenN0TenbxX2ohHPoF9xXcrmJq7PLcD1pHUOFGRwXVwLqKrrWF3GWsbj-02w05-pyzZ1AoFQorcupNEYr4FVIiCOW7jQduTvZtoZmMZia901pufy/s1600/DSC_3013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDjmuNdbYeEzPhcIIywiI8BI44IvwgenN0TenbxX2ohHPoF9xXcrmJq7PLcD1pHUOFGRwXVwLqKrrWF3GWsbj-02w05-pyzZ1AoFQorcupNEYr4FVIiCOW7jQduTvZtoZmMZia901pufy/s320/DSC_3013.JPG" width="320" /></a></div>
So so yummy and rich. You can only eat a few before you are done! This is something I only make at Christmas time, mostly because I am pretty sure they are really really bad for you:) I'd never heard of them until we were in the army so I don't think they are very common in So. Cal.<br />
<br />
For the recipe I just looked online at allrecipes.com and picked whichever recipe looked good. Then I always crush some peppermint candy canes and put them on top. I just really like peppermint and chocolate. <br />
<br />
Ingredients:<br />
1 pkg Oreo cookies<br />
1 pkg cream cheese<br />
bakers chocolate for melting<br />
peppermint candy canes<br />
wax paper<br />
<br />
1. Crush cookies in a processor or just put in a zip lock bag and crush with a rolling pin. <br />
<br />
2. Mix in a bowl with the cream cheese.<br />
<br />
3. Put bowl in the refrigerator or freezer to chill. (This will help the balls stay together when you form them. If they are too soft they will just fall apart.)<br />
<br />
4. Roll the mixture into balls and cover with melted chocolate. Place on a baking sheet covered with wax paper. Add a little melted chocolate to the top of each and sprinkle crushed candy cane on top if desired. Put the cookie sheet back into the fridge or freezer to harden and set. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnX9y2HAFoqSIX2d1XAvyRP1Nu9fRtMPlPTBlJjgZPtTRkmM6IiuuZLaLYf_yt3mygSP8Dn0fC3RLPNKKPiCejgjhGqXM5SoQKfchlRKogUgkSOOS3_-xn1EqStt_kvJVtCF6n4-YY_v8J/s1600/DSC_3014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnX9y2HAFoqSIX2d1XAvyRP1Nu9fRtMPlPTBlJjgZPtTRkmM6IiuuZLaLYf_yt3mygSP8Dn0fC3RLPNKKPiCejgjhGqXM5SoQKfchlRKogUgkSOOS3_-xn1EqStt_kvJVtCF6n4-YY_v8J/s320/DSC_3014.JPG" width="320" /></a></div>
<br />Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-17480396656350896192012-01-14T20:23:00.000-08:002012-01-14T20:25:41.286-08:00Taco Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLnD_whsJURpygyN-ng7Z5fxda3kvk6KoQ36qSA5ObTU0bF_2xN9aicBPpEJ5Ei49Tk0JRdoePg2y-Dmi6d_AuxNDrlevtNWaB8Md93y6nu_70WOhv-EgxemO70_no40VCiHphN78H1zp/s1600/DSC_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLnD_whsJURpygyN-ng7Z5fxda3kvk6KoQ36qSA5ObTU0bF_2xN9aicBPpEJ5Ei49Tk0JRdoePg2y-Dmi6d_AuxNDrlevtNWaB8Md93y6nu_70WOhv-EgxemO70_no40VCiHphN78H1zp/s320/DSC_3012.JPG" width="320" /></a></div>
I love pushing the easy button. I got this easy recipe from my
friend Patsy when we lived in Germany. We were going through the RLBT
(Ridiculously Long Business Trip= 15 Month Deployment) and the easy
button was quite coveted. Most of the ingredients I can have on hand at
any time and only need to make sure I have the ground beef and onion in
stock.<br />
<br />
Ingredients:<br />
1 lb. ground beef<br />
1 onion<br />
1 can stewed tomatoes<br />
1 can corn, drained<br />
1 can kidney beans, drained<br />
1 package taco seasoning (I only use 1/3 of it, use to your own taste)<br />
grated cheese (I like colby jack, but whatever type of yellow cheese you like)<br />
sour cream<br />
tortilla chips<br />
<br />
Brown
ground beef and onion. I do this in a big pot instead of frying pan,
less dirty dishes that way. Then add the tomatoes, corn, beans and
seasoning. Simmer 15-20 minutes. Serve with cheese, sour cream and
chips. Lately I've been wanting to add salsa or cream cheese to the
mix and see how it tastes. Jason calls this nachos because it's thick.
Whatever you call it, it's yummy.<br />
Happy eating everyone. <br />
<br />Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-14960238880013866332011-12-14T14:02:00.000-08:002011-12-14T15:38:02.564-08:00We need a name....<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImbvVPYvNXkbY9KdxH8R-nXSwmCOH8rECsPCNF3OsFpE7Hf5sV9TZv_sYssE38XAkd3d-g0VGAje2aFd0pZMfG2HqkPmt9cJZ61usWVLOENMqWJgWeQTDSaWqNox4Xc7XGjaa-c_FPfzh/s1600/P1010612.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImbvVPYvNXkbY9KdxH8R-nXSwmCOH8rECsPCNF3OsFpE7Hf5sV9TZv_sYssE38XAkd3d-g0VGAje2aFd0pZMfG2HqkPmt9cJZ61usWVLOENMqWJgWeQTDSaWqNox4Xc7XGjaa-c_FPfzh/s320/P1010612.JPG" width="320" /></a><br />
We've done several variations on this. The original recipe is <a href="http://findingmyrecipes.blogspot.com/2011/12/onion-beef-muffin-cups.html">HERE</a> and it's called Onion-Beef Muffin Cups. Even though it's descriptive, we don't really like the name and would like a new name for our own variation.<br />
<br />
Jackson wants to call them Dragon Food. Ilana wants to called them Puffy Mountains or Mini Volcano's. We need help deciding what to call them or coming up with another name. Any suggestions?<br />
<br />
We've done one with chicken and cheese
inside. It was ok. The variation pictured here is cut up sandwich ham,
half colby jack and mozzarella cheese with a pat of cream cheese on top
and then all folded into the bread. It was the yummiest variation by
far. All of the kids loved them. They are fun for the kids to hold and
eat. Let me know if you come up with any variations of your own. The recipe is below. <br />
<br />
Ingredients:<br />
1 can large flaky biscuit dough<br />
cut up sandwich ham<br />
mozzarella cheese<br />
colby jack cheese<br />
cream cheese<br />
<br />
Open can of biscuit dough and gently stretch out each piece before laying it over the ungreased muffin cup. Place ham in the bottom of each cup. Layer with yellow and white cheese. Put a pat of cream cheese over other cheese and close the top of the dough to seal the filling in. <br />
<br />
Bake at 375 for 12-15 minutes or until golden brown. Let stand for 2
minutes before removing from pan. Serve warm. Yield: 4 servings. <br />
Enjoy and Happy Eating! <br />
<br />Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com4tag:blogger.com,1999:blog-9222299186061997292.post-60379483809816780912011-12-14T13:55:00.000-08:002011-12-14T15:40:34.040-08:00Onion-Beef Muffin Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheui5Mv-omYW54xUlrB35IO1TJy-rkAixIu2Px7RhxL8dj7dusgSO7QSW-phAapD6-qqIUxdnS4zcFr8-owEN9CdfWuuyC0cAicQ8M3Ei_kk6lticdIkN7ZLTH_kY4EN8SFhrgjBbgV44c/s1600/DSC_2888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4nX1jfAMUBfX5nv3n1NqUxtCy09UE87KiZ57LdOkDZPIshTNo1A2Xx5Ls9iF-fCfw0UaqrDpyhzwE2zOr0CjR-q35YhDn4DkT5BjjJcc0fCyGqrPF61drEJ4e7ZgYoIVj6Rfjko_Xfvq/s1600/P1010609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqjZyA59PD_Nf12pAo0w-6i8ZnTy9lsBoC9gV40vEUvean05-9ve7JUzRy02yyR72I3xD5dYpgknbjRgHti5d99Pf_GARkDmf1TydTvn95ojKxpcRQihs9W5IOFyHiEpd2NAoe0-MamWI/s1600/P1010610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqjZyA59PD_Nf12pAo0w-6i8ZnTy9lsBoC9gV40vEUvean05-9ve7JUzRy02yyR72I3xD5dYpgknbjRgHti5d99Pf_GARkDmf1TydTvn95ojKxpcRQihs9W5IOFyHiEpd2NAoe0-MamWI/s320/P1010610.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUSp61nvQOH-sdSSsTUPeyyIuxdlB6HuVnHhg0HJ1q4fDyyjFIIJYdDzjoHzaCrVdD0EKDq9HIAFOTECJJ6ZsBN8Kx-vwqBvfLbXwTySgue5lZI_SyVfyfnWByasDvdQTHG5fGL6vLLDM/s1600/DSC_2890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUSp61nvQOH-sdSSsTUPeyyIuxdlB6HuVnHhg0HJ1q4fDyyjFIIJYdDzjoHzaCrVdD0EKDq9HIAFOTECJJ6ZsBN8Kx-vwqBvfLbXwTySgue5lZI_SyVfyfnWByasDvdQTHG5fGL6vLLDM/s320/DSC_2890.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0Yz2mjw5EcC5OqWz0ejeoGs7R_0XGVTxh2O-5GSPxixuqrOhwOW2v-UhG5AE7BZqZZyjUlDnvnJ_mrrh902CCNfj6oiYLrYBWloTRDJNVzxjHkkd3RCRQFbySLdu-OispeD5lwZYSUt6/s1600/DSC_2891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0Yz2mjw5EcC5OqWz0ejeoGs7R_0XGVTxh2O-5GSPxixuqrOhwOW2v-UhG5AE7BZqZZyjUlDnvnJ_mrrh902CCNfj6oiYLrYBWloTRDJNVzxjHkkd3RCRQFbySLdu-OispeD5lwZYSUt6/s320/DSC_2891.JPG" width="320" /></a></div>
<br />
We got this recipe from Taste of Home Magazine. These are a fun little way to do dinner. The kids love to help from beginning to end. Usually I hate anything made with store bought dough but these I really like. I need to learn how to make my own dough so they could be fabulous. We have made some other variations on this recipe and really liked the results. I will show pics of our other creations in another post. <br />
<br />
Ingredients:<br />
3 medium onions, thinly sliced<br />
1/4 cup butter<br />
1 boneless beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8 inch slices<br />
1 teaspoon all-purpose flour<br />
1 teaspoon brown sugar<br />
1/4 teaspoon salt<br />
1/2 cup beef broth<br />
1 tube (16.3 ounces) large refrigerated flaky biscuits<br />
3/4 cup shredded part-skim mozzarella cheese<br />
1/3 cup grated Parmesan cheese, divided<br />
<br />
In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until tender.<br />
<br />
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.<br />
<br />
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFZcUQooG7WfTmjujobYQ__Urj5Kbc8rBDKMelDqDkz9C-e-WhvM4H2Ynh31hvhBKKLi2WismFtOT7Jnzj6SOzCM2UjgqB1kMUjf-oyjKE-VDArpFiMgc3BpKf3yOb3gnD3YEFWf-9hbd/s1600/DSC_2892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFZcUQooG7WfTmjujobYQ__Urj5Kbc8rBDKMelDqDkz9C-e-WhvM4H2Ynh31hvhBKKLi2WismFtOT7Jnzj6SOzCM2UjgqB1kMUjf-oyjKE-VDArpFiMgc3BpKf3yOb3gnD3YEFWf-9hbd/s320/DSC_2892.JPG" width="320" /></a><br />
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63yc_FzK8s-o5Y6w8dbQ2Zet_4IFP-oc4uhkp92G7YQJblIk0cMowFh0XLWxzEk8N6N1k7elkDfJGkudFjDSJbU1RIlQI3ANWThnS4VnsIowXE1d6lDQCHge8d92O4Inb5oTJASljhv-3/s1600/DSC_2893.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63yc_FzK8s-o5Y6w8dbQ2Zet_4IFP-oc4uhkp92G7YQJblIk0cMowFh0XLWxzEk8N6N1k7elkDfJGkudFjDSJbU1RIlQI3ANWThnS4VnsIowXE1d6lDQCHge8d92O4Inb5oTJASljhv-3/s320/DSC_2893.JPG" width="212" /></a><br />
Bake at 375 for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings. <br />
<br />Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-53656902326737296312011-12-10T23:52:00.001-08:002011-12-12T00:23:47.572-08:00Baked Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLst3XMsXwJBCsb0vDd8u5_7MkPVkXcm0ejrl5XpqCRyWVcp7ZLLbi2XKmha1hn7lXwnkK1IIvqnq6g8YKj8nsQCtbpgS-jWDlG3N-G_ruOq1KN8_oj7uz9kf8cBVo24OFPNivcgslfs4W/s1600/DSC_2986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLst3XMsXwJBCsb0vDd8u5_7MkPVkXcm0ejrl5XpqCRyWVcp7ZLLbi2XKmha1hn7lXwnkK1IIvqnq6g8YKj8nsQCtbpgS-jWDlG3N-G_ruOq1KN8_oj7uz9kf8cBVo24OFPNivcgslfs4W/s320/DSC_2986.JPG" width="320" /></a></div>
This is my all time favorite soup! So yummy. Total comfort food:)<br />
<br />
4 large baking potatoes<br />
2/3 cup butter<br />
2/3 cup flour<br />
6 cups milk<br />
3/4 tsp salt<br />
1/2 tsp pepper<br />
4 green onions chopped<br />
12 slices bacon, cooked and crumbled<br />
8oz sour cream<br />
11/2 cups shredded cheddar cheese<br />
<br />
*Have all ingredients ready before you begin cooking, otherwise you will burn the soup.<br />
**I bake the bacon in the oven on a cookie sheet. It is faster and doesn't splatter everywhere. You have to check often so you don't burn it. Often we use turkey bacon but you can use whatever you like best. <br />
<br />
Bake potatoes and let them cool. (I boil them instead and after they cool I cut them long ways and scoop out the pulp, leaving it chunky.)<br />
<br />
Melt butter in a large heavy sauce pan over low heat; add flour a little at a time, stirring until smooth. Cook for 1 minute, stirring constantly.<br />
<br />
Gradually add 6 cups of milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.<br />
<br />
Add potato pulp, salt, pepper, and 2 Tbsp green onions, 1/2 cup bacon, and 1 cup cheese.<br />
<br />
Heat thoroughly. Stir in sour cream. Add extra milk if necessary, I usually add 1 to 2 cups more milk. Serve with remaining onion, bacon and cheese for garnish.Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-11061916340887486862011-10-27T18:29:00.000-07:002011-10-27T18:29:23.810-07:00Mexican Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoy8IyFp4XYrTzoeMIftV_9nErwF1EZAcLmVS9RyT3Ui4mHMkvSphlGxu-tVkkXveu81xJ3MMOXV09dxBAy36BPlCGVBoR_i24qIjwD2-IY9xC3sZTWD5lFxsgFJSAeDAOyh71T82ETlf/s1600/P1010424.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoy8IyFp4XYrTzoeMIftV_9nErwF1EZAcLmVS9RyT3Ui4mHMkvSphlGxu-tVkkXveu81xJ3MMOXV09dxBAy36BPlCGVBoR_i24qIjwD2-IY9xC3sZTWD5lFxsgFJSAeDAOyh71T82ETlf/s400/P1010424.JPG" width="400" /></a> <br />
<br />
This is one Jason really likes. I got it from a Taste of Home magazine a while ago. For some reason it tastes better the second day as left overs. Be careful not to over cook the chicken, it can get dry really easy. <br />
<br />
Ingredients:<br />
1 cup chopped onion<br />
1tsp minced garlic<br />
1Tbsp vegetable oil<br />
4 cups cooked cubed chicken<br />
3 cans (10 oz) enchilada sauce<br />
2 eggs<br />
1 carton (15 oz) ricotta cheese<br />
1/2 cup minced fresh cilantro (it over powers the recipe, I suggest much less)<br />
12 no-cook lasagna noodles<br />
4 cups (16 oz) shredded Mexican blend cheese<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoy8IyFp4XYrTzoeMIftV_9nErwF1EZAcLmVS9RyT3Ui4mHMkvSphlGxu-tVkkXveu81xJ3MMOXV09dxBAy36BPlCGVBoR_i24qIjwD2-IY9xC3sZTWD5lFxsgFJSAeDAOyh71T82ETlf/s1600/P1010424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
1. In a large skillet, cook onion and garlic in oil over medium heat until tender.<br />
<br />
2. Stir in chicken and enchilada sace. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.<br />
<br />
3. Meanwhile in a small bowl, combine the eggs, ricotta cheese and cilantro. <br />
<br />
4. Spread 3/4 cup chicken mixture into a greased 13in x 9in x 2in baking dish. Layer with 3 noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.<br />
<br />
5. Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. <br />
<br />
Prep time: 25 minutes<br />
Bake time: 40 minutes +<br />
Yield: 10-12 servingsNatalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-21702147089337858402011-10-22T18:42:00.000-07:002011-10-22T18:52:01.794-07:00Chicken English Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7KeMI2angk7RGuMnjJVHVXkUOul_jOEq1foXM0lHuaGZlkYXzUVwWK9Ziux85QTE-8S2mvgjC9tL5dyRQDhruvLcanx7BDw71eUNAnv9MfKNE_MNocM01t_evPEOLu-FXsHLysZA8V8q/s1600/DSC_2651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7KeMI2angk7RGuMnjJVHVXkUOul_jOEq1foXM0lHuaGZlkYXzUVwWK9Ziux85QTE-8S2mvgjC9tL5dyRQDhruvLcanx7BDw71eUNAnv9MfKNE_MNocM01t_evPEOLu-FXsHLysZA8V8q/s320/DSC_2651.JPG" width="320" /></a></div>
<br />
This is one of my favorites for when we are going on a road trip. They can be eaten hot or cold. They are easy to handle with no cutlery or plates required. I usually make up a double batch as they go fast. I got the recipe from my step mother-in-law and have typed it up as the original writer put it with just a few of my own changes. I don't actually know Cindy Sower.<br />
<br />
Ingredients:<br />
1 cup cooked chicken cubed (If you cook chicken breasts you can shred them warm)<br />
3 oz package cream cheese softened<br />
3 tablespoons finely chopped or grated onion<br />
1/4 cup parmesan cheese<br />
1/4 cup mayonnaise<br />
1 egg white<br />
1 tsp dijon mustard<br />
1/2 to 3/4 tsp sugar<br />
grated mozzarella cheese<br />
English Muffin halves <br />
chopped celery (optional: gives a little crunch and color)<br />
<br />
<br />
Combine mayonnaise, cream cheese, egg white, onion, mustard, sugar and blend them together...then add parmesan. Once you have done this you may add the chicken and mix together.<br />
<br />
I usually mix it together the night before I want to make it and put it in the refigerator to set. This usually gives it a better flavor and is easier to work with the next morning.<br />
<br />
On a braoiler pan lay out your muffin halves. Take a fork and scoop some of the mixture and put it on the muffin. You be the judge on how thick you want it. Sprinkle the mozzarella cheese over each muffin; don't be afraid to be a little generous.<br />
<br />
Broil until golden brown, about 10-12 minutes. Watch carefully as they can burn easily. Suggested to broil from the middle of the oven (where you bake cookies). If your oven broils really high, turn it down a little. <br />
<br />
As I said we usually make the chicken mixture the night before. I usually make a double batch, and use the larger cream cheese (the 8 oz and use it all, makes it creamier). The muffins are great leftovers. You can put them in Tupperware or in Ziploc bags and put them in the refrigerator. You can eat them cold if you take them on a picnic or road trip or just throw them in the microwave.<br />
<br />
When I go to a party, I usually broil them right before I leave the house. I put aluminum foil in a dish and put the muffins on top. I usually cut them in half for parties and put foil over them but not to tight or they become mushy.<br />
<br />
After Thanksgiving we use our left over Turkey to substitute for the chicken.<br />
Enjoy!<br />
Cindy Sower<br />
<br />Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-10064379456371949692011-10-04T20:39:00.000-07:002011-10-04T22:29:23.841-07:00Ranch Chicken Pasta with Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLk6Dy8r-xFINwtu3a3cxJryTI-JCWhqbxc4mrNHG5xf5FJd6Ry2A1dL_kFyXS-d4oOkTdxnZnaeR_IwANxrEu10GT1N9620H7_GhAA7mrM0zeOmOGzIqWOgK1KL6Yml-SGwR0sHL4X1Bz/s1600/DSC_2709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLH_uDO8riA6tvMFPTukRY28TUB07ytVocS96HXVGrnF6z5ZYkX7KCJhrf2XhIenj2bczNa9oemLrl2r2Vw7oYTaXN5thqELGXurlAEHcEQEo5kVeLq0WUCcUdwYuC3HZmO4o2vKZ7IHK/s1600/DSC_2703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLH_uDO8riA6tvMFPTukRY28TUB07ytVocS96HXVGrnF6z5ZYkX7KCJhrf2XhIenj2bczNa9oemLrl2r2Vw7oYTaXN5thqELGXurlAEHcEQEo5kVeLq0WUCcUdwYuC3HZmO4o2vKZ7IHK/s320/DSC_2703.JPG" width="320" /></a></div>
<br />
I got this recipe years ago (11 to be exact) from the lady that does my mom's nails. I forgot about it for a really long time and have recently started using it again. It has become one of my very favorites. A little while ago I made this and put it in a casserole dish for a friend when she had a baby. She loved it and wanted the recipe so I thought it would be easiest to just start a blog and put it on along with some other favorites. Enjoy!<br />
--------------------------------------------------------------------------------------------------------------------------<br />
Ingredients:<br />
Bag of baby Spinach<br />
Chicken (Rotisserie)<br />
Pasta (any type)<br />
Fresh Salsa (or chopped raw onion and tomato)<br />
Ranch Dressing<br />
Shredded Parmesan Cheese<br />
Servings: Plenty for 4-6 people<br />
<br />
Cook the pasta, drain and return to pot. Add a little butter or oil to keep it from sticking to itself.<br />
<br />
Heat a pan on the stove. Get it hot before you drizzle some ranch dressing on it, about 1/2 a cup depending on how much chicken you put it. Let the dressing get a little bubbly and hot. Put the chicken in and saute it in the Ranch Dressing just enough to coat the chicken. Saute until the dressing has reduced to an oil. If you can cook it high and get a slight sear on the chicken it tastes great. Best if the chicken is already cooked before you put it in the pan. That is why I use the rotisserie chicken you buy at the grocery store, that and it doesn't get dry. Any chicken will work though. <br />
<br />
Rinse baby spinach. Put a handful on a plate and microwave it for 10-20 seconds. It will lay flat on the plate. The small water droplets from the rinsing will keep the spinach from drying out. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EW8HXuryVRb7kfFdplgFi-nfJVQrnU5P19o1AFyiZ1ZBGItmZhfNDdq4d7Rpfcr95_XdPw7QIiIrbYhYDO0Xu0a1btTOnTzBMz1lTgJJsZh4ICAk-F9pk34TluWBjH5dz48ZCxij1UFl/s1600/DSC_2698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EW8HXuryVRb7kfFdplgFi-nfJVQrnU5P19o1AFyiZ1ZBGItmZhfNDdq4d7Rpfcr95_XdPw7QIiIrbYhYDO0Xu0a1btTOnTzBMz1lTgJJsZh4ICAk-F9pk34TluWBjH5dz48ZCxij1UFl/s320/DSC_2698.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EW8HXuryVRb7kfFdplgFi-nfJVQrnU5P19o1AFyiZ1ZBGItmZhfNDdq4d7Rpfcr95_XdPw7QIiIrbYhYDO0Xu0a1btTOnTzBMz1lTgJJsZh4ICAk-F9pk34TluWBjH5dz48ZCxij1UFl/s1600/DSC_2698.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EW8HXuryVRb7kfFdplgFi-nfJVQrnU5P19o1AFyiZ1ZBGItmZhfNDdq4d7Rpfcr95_XdPw7QIiIrbYhYDO0Xu0a1btTOnTzBMz1lTgJJsZh4ICAk-F9pk34TluWBjH5dz48ZCxij1UFl/s1600/DSC_2698.JPG" style="margin-left: 1em; margin-right: 1em;"> </a><br />
<br />
Cover the spinach with a layer of cooked pasta.<br />
<br />
Put a layer of fresh salsa on top of the pasta. (I didn't have salsa when I made this last so I just chopped up some raw onion and cherry tomatoes and it worked great. I think I liked the taste better actually.)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaG6ZTyMs2TE4m-sHJAJ8wWGQ444D432Gs-9_QiyoonHye2Zd4cDHO-S4nEy1ONv8aHkQFpj8YgCcmh3FllIffOJ-B479dCFygylUAXLyMGhAQMQTjFDRE2KMguJpA3Yxqkjo7liBZ_tV/s1600/DSC_2701.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaG6ZTyMs2TE4m-sHJAJ8wWGQ444D432Gs-9_QiyoonHye2Zd4cDHO-S4nEy1ONv8aHkQFpj8YgCcmh3FllIffOJ-B479dCFygylUAXLyMGhAQMQTjFDRE2KMguJpA3Yxqkjo7liBZ_tV/s320/DSC_2701.JPG" width="320" /></a> <br />
<br />
Put the chicken on top of the salsa and then sprinkle the Parmesan cheese over everything. You can add salt and pepper if you would like. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLH_uDO8riA6tvMFPTukRY28TUB07ytVocS96HXVGrnF6z5ZYkX7KCJhrf2XhIenj2bczNa9oemLrl2r2Vw7oYTaXN5thqELGXurlAEHcEQEo5kVeLq0WUCcUdwYuC3HZmO4o2vKZ7IHK/s1600/DSC_2703.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLH_uDO8riA6tvMFPTukRY28TUB07ytVocS96HXVGrnF6z5ZYkX7KCJhrf2XhIenj2bczNa9oemLrl2r2Vw7oYTaXN5thqELGXurlAEHcEQEo5kVeLq0WUCcUdwYuC3HZmO4o2vKZ7IHK/s320/DSC_2703.JPG" width="320" /></a> <br />
<br />
Then for dessert. This has got to be the yummiest thing in the frozen food section of any grocery store. It's the Hersey's chocolate pie. I usually restrict myself and only buy one when I have company coming over. That way I am less likely to eat the entire thing by myself. :)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLk6Dy8r-xFINwtu3a3cxJryTI-JCWhqbxc4mrNHG5xf5FJd6Ry2A1dL_kFyXS-d4oOkTdxnZnaeR_IwANxrEu10GT1N9620H7_GhAA7mrM0zeOmOGzIqWOgK1KL6Yml-SGwR0sHL4X1Bz/s1600/DSC_2709.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLk6Dy8r-xFINwtu3a3cxJryTI-JCWhqbxc4mrNHG5xf5FJd6Ry2A1dL_kFyXS-d4oOkTdxnZnaeR_IwANxrEu10GT1N9620H7_GhAA7mrM0zeOmOGzIqWOgK1KL6Yml-SGwR0sHL4X1Bz/s320/DSC_2709.JPG" width="320" /></a> Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0tag:blogger.com,1999:blog-9222299186061997292.post-53363321783891312002011-09-08T13:10:00.000-07:002011-09-08T13:10:52.384-07:00In the beginning...In the beginning, there was a girl that moved...a lot. Since she moves a lot it is fairly reasonable that she will lose many of her worldly possessions at one time or another. Due to this eventuality, said girl has decided to put some of her life on the WWW. First up was family pictures and events, enter The Blog of Luke (lukefam.blogspot.com) and Facebook. Second came crafting projects, enter Finding My Stamp (findingmystamp.blogspot.com). Now, said girl is adding her favorite recipes to the mix, enter Finding My Recipe. No, said girl isn't very original when it comes to naming her blogs. However, said girl does loves to try new recipes. So feel free to send your favorites in and let said girl do the work of putting them on the web so you won't lose your favorites either. You can also try the recipes and give your very own critique in the comments section. Happy eating everyone. Natalie Cannonhttp://www.blogger.com/profile/12233725597302079781noreply@blogger.com0