1/2 cup olive oil
Monday, April 30, 2007
1/2 cup olive oil
Tuesday, April 24, 2007
10 slices of white bread
8 oz cream cheese
12 eggs, whipped
1/2 cup maple syrup (room temperature)
2 cups milk
1 cup sugar
Grease a 9x13 baking dish. Put 5 slices of bread, cubed, on bottom of pan. Cube the cream cheese and put it over the bread in the pan. Cover with remaining 5 slices of bread, cubed. Whisk eggs, syrup, milk and sugar and pour into the pan covering the bread and cream cheese. Cover with tin foil and refrigerate overnight. In the morning, uncover and bake at 375 degrees for 45 minutes.
1 (8 oz.) package cream cheese, softened
dara's notes: Okay these are delicious - Angela served us these one of the first times we went to their house or they came to life group - I can't remember - but they are so so good!
Wednesday, April 18, 2007
submitted by Mandy Cecil
2 cups baking mix
1 cup milk
2 cups shredded cheddar cheese
3 teaspoon garlic salt
Garlic Butter Spread:
4 T margarine spread
2 teaspoons garlic salt
1 ½ teaspoons dried parsley flakes
Mix all together and bake @ 375 for 10 to 15 minutes, or until the tops are lightly brown. After removing from the oven IMMEDIATELY put the garlic butter spread on top. Serve immediately!
Thursday, April 12, 2007
*This is my favorite soup. It could not be faster or
more healthy! Dinner is on in 10 minutes.
1 t. olive oil
1 pt. fresh salsa (pico de gallo style)
1-16 oz. can refried black beans (in the mexican food
1-15 oz. can black beans, drained
1-14.5 oz. can low-sodium chicken or vegetable broth
sour cream, extra fresh salsa and cilantro to garnish
heat oil in a saucepan or large pot over medium heat.
add salsa and cook 4 minutes. add beans and broth and
bring to a simmer; cook til warmed through, about 5
minutes. top with sour cream, extra salsa, and
*This is also a budget-saver meal. I serve it on
dreary days with fresh crusty bread. Even Michael,
who hates split peas, like this.
16 oz. dried split peas
2 c. diced fully cooked lean ham
1 c. diced carrots
1 med. onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 t. salt
1/2 t. pepper
5 c. boiling water
1 c. hot milk
In the slow cooker, layer the first nine ingredients
in the order listed (do not stir!). cover and cook on
high 4-5 hours until the vegetables are tender. Stir
in milk. Discard bay leaves before serving.
*I make this for gameday or on New Year's, and it's
always a hit.
3 lbs. trimmed boneless pork, cut into 1" pieces
all purpose flour
1/2 c. olive oil
3/4 c. chopped onion
4 poblano chiles, chopped (optional)
1/4 c. chopped garlic
1-28oz. can diced tomatoes in juice
2-19 oz. cans enchilada sauce (red or green - I use
one of each)
1-12 oz. bottle amber ale (your choice...Fat Tire or
Michelob Amber Bock both work well)
1-7 oz. can diced green chiles
1 T. cumin
1 T. chili powder
sour cream, for garnish
sliced green onions, for garnish
Dredge pork in flour to coat; shake off excess. Heat
1/4 c. olive oil in heavy large pot over medium/high
heat. Working in batches, add pork and brown on all
sides, about 8 minutes. using a slotted spoon,
transfer to a bowl.
Add remaining olive oil to the same pot. Add onion
and saute until translucent, about 4 minutes. Add
poblano chiles and garlic and saute for 2 minutes.
Mix in everything else (but the garnish). Simmer
until the meat is tender and chili thickens slightly,
stirring occasionally, about 1 to 1 1/2 hours. Serve
with sour cream and sliced green onions.
*We eat this a lot at our house: a real fix-and-forget
recipe! I can't lie, though...I didn't invent it - I
got it from http://momadvice.com - a great frugal
1 lb. ground turkey
1 can chili beans with liquid
1 can kidney beans (dark or light) with liquid
1 can whole kernel corn with liquid
2 cans petite cut diced tomatoes
1 can tomato sauce
2 c. water
1 pkg taco seasoning mix (can use regular or mild for
more kid-friendly flavor)
brown the turkey and place in slow cooker with all
ingredients. cook on low for 8 hours. garnish with a
dollop of sour cream, shredded cheddar cheese and
tortilla strips. freeze leftovers for another day!
1 can (8-12oz) Northern Beans
Wednesday, April 11, 2007
2 Pounds of Cooked/Diced Chicken
Red Grapes halved
Diced Red Onion
1 cup of Mayonnaise
1 Tablespoon of Secret Ingredient (Ranch Dressing!)
¼ tsp Salt
¼ tsp Pepper
¼ tsp Celery Seed
¼ tsp Granulated Garlic
Sliced Almonds (if you wish!)
Combine together in large mixing bowl, mayonnaise, secret ingredient, salt, pepper, celery seed, & garlic. Pour in chicken, grapes, onion, & celery and mix together. Top with sliced almonds if you desire.
¼ Tsp Salt
1 Cup chopped pecans
1 cup of milk
Tuesday, April 10, 2007
Monday, April 9, 2007
1 can drained whole kernel corn
1 can cream corn
1 box Jiffy corn bread mix
1 cup sour cream
1 cup shredded cheddar cheese
Pastor Lori's Notes:
This is a great pot-luck kind of dish. Awnna Singleton would eat this everyday of she was able!
2 cups firmly packed brown sugar
2 cups all purpose flour
1 tsp. Baking powder
1 tsp. Salt
½ tsp. Baking soda
Pastor Lori's notes:
These bars are a favorite of many of my friends. When I still worked at the school, I would bring them for birthdays and people would literally follow me to my office to get one while they were warm.
Saturday, April 7, 2007
1 stick of Real Butter
1 tsp cinnamon – but I never measure this
1 large can of sliced peaches with syrup
(I add a few more peaches from another can without the syrup)
1 cup self-rising flour
1 cup sugar
1 cup milnot – or milk
1 tsp oil
Sprinkle with cinnamon, dot with butter,
(just slice your stick of butter up into small pieces)
In a separate bowl, mix self rising flour, milk, sugar, and oil.
Pour over Peaches. Bake @ 350 for 45 minutes or until golden brown and bubbling!
Friday, April 6, 2007
Fry about 6-8 slices of bacon. Save drippings and set aside bacon. Add to your drippings 2-3 can's of green beans drained. Add these spices to your liking: Onion flakes (or better yet fry up a diced red onion in with the green beans), garlic powder or fresh minced garlic, a pinch of brown sugar- like a tablespoon, pepper and salt. If that isn't enough oil, I do some real butter. Cook these down real good - start them when you begin preparing your dinner meal - cook at a medium high heat, then once cooked through good - turn them down on low. Before serving crumble bacon all over the top and don't forget to make it to the gym in the morning!
Dara's notes: If I don't have bacon - I just use real butter, they are delicious however you do them. You can even add stewed tomatoes with for a Italian flair - very good! Josh doesn't prefer them that way - but my dad and I love them with the tomatoes - that rendition came from the restaurant that Josh proposed to me in - The Red Onion Cafe in Joplin MO.
1 ¼ cup brown minute rice
¼ cup melted butter
1 cup milk
4 skinless / boneless chicken breast
1 can of cream of chicken soup
1 can of cream of mushroom soup
Preheat oven to 325. Pour rice in 9x13 pan.
In 4 cup bowl, mix melted butter, milk, & soups.
Mix 1 ½ cups of soup mixture with rice in dish.
Place chicken over rice mixture. Pour rest of soup mixture over chicken.
Sprinkle with almonds, Parmesan cheese & paprika. Bake uncovered 2 hours.
dara's notes: Amy brought this to me the first time that the kids and I had to miss church because they were sick. I remember feeling so loved when she came to the door with it, but when I ate it - Yummo! Your kids will even love this one! Since then I have made it for many friends and most recently for life group. After several request for this recipe the blog / recipe book concept was born and here it is! I hope you find it helpful in getting your family around the table!