tag:blogger.com,1999:blog-75867275002160610692024-03-13T23:33:46.867-07:00recipes & recipesUnknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7586727500216061069.post-2762809994654871762019-06-28T08:37:00.001-07:002019-06-28T08:37:09.109-07:00Southern Style Dirty Rice<div class="separator" style="clear: both; text-align: center;">
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INGREDIENTS:<br />
1 lb. ground meat<br />
3 cups uncooked long grain white rice(used uncle ben’s)<br />
4 tbsp. Creole Seasoning (used Zatarain’s)<br />
1 1/2 tbsp. of Zatarain’s Dehydrated Sweet Bell Peppers<br />
1 tbsp. minced Onion(used McCormick’s)<br />
1 tbsp. minced garlic<br />
1 tbsp. soy sauce<br />
6 1/2 cups water<br />
2 tbsp. of butter<br />
*dash of paprika on top for taste<br />
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DIRECTIONS:
Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy!
*Cooking Note: I was trying to get the same results from a box of Zatarain’s so that my family could cut back on cost since this is a meal we love to eat. I also was trying to keep it at the same time frame. I think this was a very close result! You could use fresh peppers and onion. For my quick version I didn’t.
This make’s 8-12, 1 cup servings. We like left overs in my house!!
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-73357342881830140252019-06-28T08:35:00.003-07:002019-06-28T08:35:30.926-07:00Barbeque Shrimp<div class="separator" style="clear: both; text-align: center;">
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Ingredients<br />
8 large shrimp<br />
1/4 cup Butter<br />
1 tablespoon Hot pepper sauce<br />
2 cloves Garlic<br />
1/4 teaspoon Salt<br />
1/2 teaspoon Pepper<br />
1/2 teaspoon Parsley<br />
pinch Rosemary<br />
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Directions:
Preheat oven to 400. Peel and devein shrimp.
Melt butter and combine ingredients in baking dish. Add shrimp and coat with mixture. Bake for 6 min and then broil for 2 min.
Per Serving (excluding unknown items): 471 Calories; 47g Fat (88.2% calories from fat); 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 197mg Cholesterol; 1444mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 9 Fat; 0 Other Carbohydrates.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-39165011095692936652019-06-28T08:32:00.002-07:002019-06-28T08:32:16.591-07:00Banana Bread<div class="separator" style="clear: both; text-align: center;">
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Ingredients<br />
1 3/4 cups all-purpose flour<br />
2 1/2 tsp baking powder<br />
1/2 cup sugar<br />
1/2 tsp salt<br />
1/2 cup walnuts or pecans (chopped)<br />
1/4 cup mini chocolate chips<br />
1 egg (beat slighty)<br />
1/3 cup vegetable oil<br />
1/2 cup milk<br />
3 each bananas (mashed)<br />
1 tsp vanilla<br />
1/2 tsp Cinnamon<br />
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Directions
Preheat your oven to 350. Add all the dry ingredients in a large bowl. Mix them well. Make a well in the center. In another bowl mash the bananas with a fork, then add the remaining wet ingedients to the bananas. Add the mixture to the dry ingredients. Fold together until moistened. Do not over mix. Pour into a greased loafpan and bake for 1 hour, or till toothpick is clean. Cool in pan 15 min then transfer to a cooling rack. If you want to use this recipe for muffins it makes 12 to 15. Bake at 400 for 20 min.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-88344096205985849092018-05-05T08:05:00.000-07:002019-06-26T05:04:37.968-07:00Chile Colorado Burritos<div class="separator" style="clear: both; text-align: center;">
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Ingredients:</div>
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1 1/2 to 2 pounds stew meat or other beef cubed</div>
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1 large can mild (red) enchilada sauce* (at least 19 oz.)</div>
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2 beef bouillon cubes</div>
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1/2 can refried beans (optional)</div>
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5-7 burrito size flour tortillas</div>
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1 cup or so of shredded cheddar cheese</div>
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Put beef, whole bouillon cubes ( NO water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) Can also cook it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. Just make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-64355895371256922812018-05-05T08:01:00.000-07:002019-06-26T05:19:36.643-07:00PERFECT PIE CRUST<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Single Crust:</span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">1 1/3 cups All Purpose Flour</span></div>
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1/2 tsp.salt</div>
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1/2 cup well-chilled All Vegetable Shortening, I prefer Crisco</div>
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3 to 6 tablespoons ice cold water</div>
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Double Crust:</div>
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2 cups All Purpose Flour</div>
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1 tsp.salt</div>
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3/4 cup well-chilled All Vegetable Shortening, I prefer Crisco</div>
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4 to 8 tablespoons ice cold water</div>
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Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Shape dough into a ball for single pie crust. Divide dough in two for double crust Flatten ball(s) into 1/2-inch thick round disk(s).
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes
or up to 2 days.
Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For a Single pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For a Double pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
For Pre baking Pie Crusts for a cream pie
Thoroughly prick bottom and sides of unbaked pie dough with fork to prevent
it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-67301176047775860572018-05-05T07:54:00.000-07:002019-06-26T05:23:40.043-07:00Slow cooker Italian Chicken<div class="separator" style="clear: both; text-align: center;">
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1 pound boneless skinless chicken...</div>
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1 yellow pepper cut into chunks</div>
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1 red pepper cut into chunks</div>
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1 onion chopped</div>
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3 garlic cloves minced</div>
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2 tsp dried basil</div>
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1 tsp oregano</div>
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1/2 tsp thyme</div>
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1 tsp sea salt (optional)</div>
1 14.5 oz can stewed tomatoe<br />
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Place chicken in bottom of crockpot
Place peppers and onions and garlic on top
Sprinkle the basil, oregano, thyme and sea salt
Pour stewed tomatoes with juice over all
Cook on low for 6 hours
Serve over pasta or eat just the way it is !!
Save the leftovers to use in wraps, YUM
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-85291550157756813452018-05-04T07:53:00.000-07:002019-06-26T05:25:06.088-07:00Salted Caramel Pretzel Bark<div class="separator" style="clear: both; text-align: center;">
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Ingredients:</div>
<div style="text-align: center;">
2 sticks of butter</div>
<div style="text-align: center;">
1 cup of light brown sugar</div>
<div style="text-align: center;">
1 reg. bag of pretzels</div>
<div style="text-align: center;">
12 ounce bag of chocolate chips</div>
<div style="text-align: center;">
Sea salt</div>
<div style="text-align: center;">
Directions:</div>
<div style="text-align: center;">
Preheat the oven to 400.</div>
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Direction</div>
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Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-45245604134596804092018-05-04T07:52:00.000-07:002019-06-26T05:26:50.647-07:00Grilled Cheeseburger Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPe_RAh-nsf0Se1xXAQzmefYeJLBcGj1LtE0irYmOBJcYF7xNHLmqHiFCliGlZp42FyA_rTuU-6tHcqG-pwXj1uwb5CfY_JiSLobD5VYdtbkm8fcBfnoEaviuR8w1_S-jf9lap7Dv3NXs/s1600/Grilled+Cheeseburger+Wraps.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="394" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPe_RAh-nsf0Se1xXAQzmefYeJLBcGj1LtE0irYmOBJcYF7xNHLmqHiFCliGlZp42FyA_rTuU-6tHcqG-pwXj1uwb5CfY_JiSLobD5VYdtbkm8fcBfnoEaviuR8w1_S-jf9lap7Dv3NXs/s320/Grilled+Cheeseburger+Wraps.PNG" width="320" /></a></div>
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Ingredients:<br />
<div style="text-align: center;">
1 lb ground beef</div>
<div style="text-align: center;">
1 tablespoon Worcestershire sauce (I used a little more to taste)</div>
<div style="text-align: center;">
1 tablespoon ketchup</div>
<div style="text-align: center;">
1 teaspoon dried minced onion</div>
<div style="text-align: center;">
pepper and salt to taste</div>
<div style="text-align: center;">
5 flour tortillas (the larger ones)</div>
<div style="text-align: center;">
shredded cheddar cheese</div>
<div style="text-align: center;">
sliced tomatoes</div>
<div style="text-align: center;">
yellow mustard</div>
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Direction</div>
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Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-22568373515121710932018-05-04T07:50:00.000-07:002019-06-26T05:27:58.033-07:00Polish Sausage and Cabbage Soup Crock Pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRhAAKchRj7Z98LGXK8Oq674AxUpCRVkD6Ho-rKEXKp3rAu5ymjtoO2z0FfXL6vonLJt7XTkzD1HZgTq3HQF3l3pf_2g2dSc3hMFj_ghpQjrfT2uKOr-KMZjoros5jcxyQNG2Kp91Dr0/s1600/Polish+Sausage+and+Cabbage+Soup+Crock+Pot.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="321" data-original-width="391" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRhAAKchRj7Z98LGXK8Oq674AxUpCRVkD6Ho-rKEXKp3rAu5ymjtoO2z0FfXL6vonLJt7XTkzD1HZgTq3HQF3l3pf_2g2dSc3hMFj_ghpQjrfT2uKOr-KMZjoros5jcxyQNG2Kp91Dr0/s320/Polish+Sausage+and+Cabbage+Soup+Crock+Pot.PNG" width="320" /></a></div>
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Ingredients:<br />
<div style="text-align: center;">
2 cups potatoes, cubed and peeled</div>
<div style="text-align: center;">
4 cups cabbage, shredded it fine</div>
<div style="text-align: center;">
1 carrot, shredded it fine</div>
<div style="text-align: center;">
1 large onion, chopped</div>
<div style="text-align: center;">
2 teaspoons caraway seeds, crushed (optional)</div>
<div style="text-align: center;">
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices</div>
<div style="text-align: center;">
4 cups fat free chicken broth or you can just use water</div>
<div style="text-align: center;">
black pepper and salt to taste</div>
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Direction</div>
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<div class="content_2" style="display: none; text-align: center;">
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.Cover, cook on low for 10 – 12 hours or high for 5 – 6 hours.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-60388088387158063452018-05-04T07:49:00.000-07:002019-06-26T05:29:13.166-07:00CREAM CHEESE SAUSAGE BALLS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzS4p_zjza1lglJTl4GjodOynfAwkaHIjovbAg_bhhhwOaP6yhyphenhyphenb-yKAJsFRhdFBQHqjBtHC_eyp8B5FP1K5hT9gpTdWVg6fdd6JXjlX-sOFGrDoQFddp8_u9AC9mgITmP2Z3FG8hCWM/s1600/CREAM+CHEESE+SAUSAGE+BALLS.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="467" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzS4p_zjza1lglJTl4GjodOynfAwkaHIjovbAg_bhhhwOaP6yhyphenhyphenb-yKAJsFRhdFBQHqjBtHC_eyp8B5FP1K5hT9gpTdWVg6fdd6JXjlX-sOFGrDoQFddp8_u9AC9mgITmP2Z3FG8hCWM/s320/CREAM+CHEESE+SAUSAGE+BALLS.PNG" width="320" /></a></div>
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Ingredients:</div>
<div style="text-align: center;">
1 LB preferred brand and heat level Breakfast Sausage [Turkey sausage is awesome too!]</div>
<div style="text-align: center;">
3/4 cup, plus 1 or 2 TBSP Bisquick</div>
<div style="text-align: center;">
2 cups shredded extra sharp Cheddar cheese</div>
<div style="text-align: center;">
1/4 tsp onion powder</div>
<div style="text-align: center;">
1/4 tsp celery salt</div>
<div style="text-align: center;">
1/4 tsp garlic powder</div>
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<br /></div>
Direction</div>
<div style="text-align: center;">
<div style="text-align: center;">
<br /></div>
</div>
<div class="content_2" style="display: none; text-align: center;">
optional: 8 oz Cream cheese: reduced fat or Neufchatel [confession: I can NEVER remember how to spell that!] work great here.
Directions:
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1 inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-40282048796623941302018-05-04T07:47:00.000-07:002019-06-26T05:30:20.353-07:00French Onion Pot Roast<div class="separator" style="clear: both; text-align: center;">
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INGREDIENTS:<br />
<div style="text-align: center;">
2-3 lb. beef pot roast</div>
<div style="text-align: center;">
10.5 oz. can French onion soup</div>
<div style="text-align: center;">
2 – 3 C. water</div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
1 T. vegetable oil</div>
<div style="text-align: center;">
8 large button mushrooms, cleaned and quartered</div>
<div style="text-align: center;">
2 large carrots, peeled and sliced</div>
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<div style="text-align: center;">
**you can make this in the oven using the browning method in a dutch oven, adding in the remaining ingredients and roast.</div>
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Heat oil in an electric skillet to 325 degrees. Salt and pepper both sides of the roast. Place the roast in the skillet and cook for 5-6 minutes to brown, turn and cook and additional 5-6 minutes. Stir together the soup and 2 C. water and pour over the roast. Cover and reduce the heat to 225 degrees for 3 hours, turning the roast over half way through cooking time. If the liquid begins to thicken too much, add in more water as needed, don’t let the liquid cook out. Add in the mushrooms and carrots during the last hour of cooking. I did not put potatoes in mine, which is also good, but my husband prefers his mashed.
JanetsAppalachianKitchen</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-56185073326082773182018-05-04T07:46:00.000-07:002019-06-26T05:31:16.865-07:00Pina Colada Salad<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
<div style="text-align: center;">
1 (20 ounce) cans crushed pineapple in juice</div>
<div style="text-align: center;">
1 (3 ounce) packages instant coconut cream pudding mix</div>
<div style="text-align: center;">
1/2 cup flaked coconut</div>
<div style="text-align: center;">
1 (8 ounce) containers Cool Whip</div>
<div style="text-align: center;">
3 ounces cream cheese</div>
<div style="text-align: center;">
1/3 cup white sugar</div>
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Direction</div>
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<div class="content_2" style="display: none; text-align: center;">
Mix crushed pineapple with juice, instant pudding and coconut.
Fold in Cool Whip.
Cream together cream cheese and sugar in separate bowl.
Then fold into other mixture; chill.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-72927312470869946312018-05-04T07:44:00.000-07:002019-06-26T05:32:33.177-07:00Bubble Up Pizza Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqTcyOY8KPaClCTKXK0YI1ktd6kCQfClZH7a1IPNHEJDcvojUtL-f_ur0U8INujPcyjFUbWjrXEqHVTue9h2lhld8pmz7n9JocZqrGzFBldeDyzc6bcGQIt80c4-Z4OH-kWi_PQ75zKA/s1600/Bubble+Up+Pizza+Casserole.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="724" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqTcyOY8KPaClCTKXK0YI1ktd6kCQfClZH7a1IPNHEJDcvojUtL-f_ur0U8INujPcyjFUbWjrXEqHVTue9h2lhld8pmz7n9JocZqrGzFBldeDyzc6bcGQIt80c4-Z4OH-kWi_PQ75zKA/s320/Bubble+Up+Pizza+Casserole.PNG" width="320" /></a></div>
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<div style="text-align: center;">
Ingredients:</div>
<div style="text-align: center;">
2 Tbsp olive oil</div>
<div style="text-align: center;">
1 16 oz. can of Pillsbury Grand Biscuits (cut into eighths or bite size pieces)</div>
<div style="text-align: center;">
1 14 oz jar pizza sauce</div>
<div style="text-align: center;">
6 oz pepperoni slices, cut in half</div>
<div style="text-align: center;">
1/4 teaspoon Italian seasoning</div>
<div style="text-align: center;">
1/4 teaspoon Oregano</div>
<div style="text-align: center;">
1 teaspoon garlic powder</div>
<div style="text-align: center;">
Pinch of crushed red pepper flakes</div>
<div style="text-align: center;">
1/4 cup parmesan cheese</div>
<div style="text-align: center;">
1 cup shredded Italian Mix Cheese</div>
<div style="text-align: center;">
1 cup shredded 2% Mozzarella cheese</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Optional
Toppings of Choice: Jalapeños, Sauteed Mushrooms, Onions, Italian
Sausage, Bacon, Black olives, Green peppers, Pineapple, Ham, etc.</div>
<div>
<br /></div>
Direction</div>
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<br /></div>
</div>
<div class="content_2" style="display: none; text-align: center;">
Pre-heat the oven to 350 F.
Grease 10 X15 baking dish with olive oil and set aside.
Place cut Biscuit pieces in bottom of baking dish, top with pepperoni slices, drizzle pizza sauce over the top of pepperoni and biscuits with a spoon, sprinkle with italian seasoning, oregano, garlic powder, parmesan cheese, add toppings of your choice, and sprinkle with 1 cup Italian cheese mix. Bake for 25 minutes. Remove from oven and sprinkle the 1 cup Mozzarella over the top. Return to the oven for another 15 minutes or until hot and bubbly.
4-6 servings</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-74644384012781813332018-05-04T07:43:00.000-07:002019-06-26T05:33:38.856-07:00Fire Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuFGIeVKe3cTQc4Ym55DEkBWAj0CYZlLZOmj0DiuI3uyseOw99QjzxmVqHG0wa8lL9yyZYQpidDdCgjGsa9-aYwaHfPMtVUqXhhUvnuQVQAP2ccQGWR4L_GvQHDVZvr4gcBR31B_rYK0/s1600/Fire+Crackers.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="305" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuFGIeVKe3cTQc4Ym55DEkBWAj0CYZlLZOmj0DiuI3uyseOw99QjzxmVqHG0wa8lL9yyZYQpidDdCgjGsa9-aYwaHfPMtVUqXhhUvnuQVQAP2ccQGWR4L_GvQHDVZvr4gcBR31B_rYK0/s320/Fire+Crackers.PNG" width="233" /></a></div>
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Ingredients<br />
<div style="text-align: center;">
1 lb unsalted saltine crackers ( 4 sleeves)</div>
<div style="text-align: center;">
1 cup canola oil</div>
<div style="text-align: center;">
1 (1 ounce) packet ranch dressing mix</div>
<div style="text-align: center;">
2 tablespoons crushed red pepper flakes</div>
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1/2 teaspoon garlic powder</div>
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Direction</div>
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Line crackers on ends (like dominoes) in an air-tight container.
In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
Stir until all ingredients are well mixed.
Continue to stir to prevent the pepper from settling on the bottom of the bowl.
Spoon mixture evenly over crackers, like drizzling icing on a cake.
Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
Store in a ziplock bag. Will keep for about a week — if they last that long!</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-41754193612615958002018-05-04T07:41:00.000-07:002019-06-26T05:34:36.235-07:00Triple Fudge Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv94Z6mFWPgROlSSzS1QL5wAqXB5-HXTtrYqe8qhCOoL7eojt6sUO7XWlHLwp2S0_fgbCdbY5Y__v_Ah6ClLH0_6G7BKxJ6xhMpwscJZjQ9Ju9k8yWfL8OeaGXqWfvVzL4iL3gqaruYjw/s1600/Triple+Fudge+Brownies.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="542" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv94Z6mFWPgROlSSzS1QL5wAqXB5-HXTtrYqe8qhCOoL7eojt6sUO7XWlHLwp2S0_fgbCdbY5Y__v_Ah6ClLH0_6G7BKxJ6xhMpwscJZjQ9Ju9k8yWfL8OeaGXqWfvVzL4iL3gqaruYjw/s320/Triple+Fudge+Brownies.PNG" width="320" /></a></div>
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Ingredients:<br />
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1 (4 ounce) packages instant chocolate pudding mix</div>
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milk, amount as indicated in pudding directions</div>
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1 (18 ounce) boxes chocolate cake mix</div>
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2 cups semi-sweet chocolate chips</div>
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confectioners’ sugar</div>
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Prepare pudding according to package directions.
Whisk in cake mix.
Stir in chocolate chips.
Pour into a greased 15- x 10- x 1-inch baking pan.
Bake at 350 degrees F.
for 30 to 35 minutes or until the top springs back when lightly touched.
Dust with confectioner’s sugar.
Serve with ice cream, if desired.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0tag:blogger.com,1999:blog-7586727500216061069.post-77944675470482048472018-05-04T07:37:00.000-07:002019-06-26T05:36:41.982-07:00Crockpot Cashew Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNvBxzgxURPlCiieioLr9Z3l9ihHGRQKBtS4vi2Q8D7sXLhOWYtHd-imDGQpPp-U2lETIb7rKvzAAJqzTx-XXzI3CJ6JkZtfl68D0pcH1F0WKtsvutpvJ2HzR0VCr2Ox82FcPi6ZZNfE/s1600/Crockpot+Cashew+Chicken.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="347" data-original-width="444" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNvBxzgxURPlCiieioLr9Z3l9ihHGRQKBtS4vi2Q8D7sXLhOWYtHd-imDGQpPp-U2lETIb7rKvzAAJqzTx-XXzI3CJ6JkZtfl68D0pcH1F0WKtsvutpvJ2HzR0VCr2Ox82FcPi6ZZNfE/s320/Crockpot+Cashew+Chicken.PNG" width="320" /></a></div>
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Ingredients:</div>
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2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders</div>
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1/4 cup all purpose flour</div>
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1/2 tsp black pepper</div>
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1 Tbsp canola oil</div>
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1/4 cup soy sauce</div>
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2 Tbsp rice wine vinegar</div>
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2 Tbsp ketchup</div>
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1 Tbsp brown sugar</div>
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1 garlic clove, minced</div>
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1/2 tsp grated fresh ginger</div>
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1/4 tsp red pepper flakes</div>
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1/2 cup cashews</div>
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Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.</div>
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thomashttp://www.blogger.com/profile/01221788844133407774noreply@blogger.com0