tag:blogger.com,1999:blog-36139210721894019882024-03-13T13:27:58.716-07:00Recipescavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.comBlogger259125tag:blogger.com,1999:blog-3613921072189401988.post-61822810959278963162023-12-30T13:45:00.000-08:002023-12-30T13:45:18.690-08:00<p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYQgqbwunerfmugcn9cuE3oqi1lVqWQegWF9Xv5EV5TlPk8FEDOGIJMqmVlTm4by7AkPkAGwWpzc1gA4QOVGHdw5SVCEYvfXdDUl4Ad5AYgNQaWtP3Dlrfo-_lw309LZbj96hOLNvZL5ed_2QnKQ3I_07ZXlxEpLqkvZbSscUHd4gyf3CnuTzlqb1syPq/s4032/8E4DCD32-DC9E-4EDC-A4D3-7A02DEA7DAE1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYQgqbwunerfmugcn9cuE3oqi1lVqWQegWF9Xv5EV5TlPk8FEDOGIJMqmVlTm4by7AkPkAGwWpzc1gA4QOVGHdw5SVCEYvfXdDUl4Ad5AYgNQaWtP3Dlrfo-_lw309LZbj96hOLNvZL5ed_2QnKQ3I_07ZXlxEpLqkvZbSscUHd4gyf3CnuTzlqb1syPq/s320/8E4DCD32-DC9E-4EDC-A4D3-7A02DEA7DAE1.jpeg" width="240" /></a></div><br /><p style="text-align: left;">Easy Taco Soup</p><div style="text-align: left;">1 lb ground beef</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">1 packet taco seasoning</div><div style="text-align: left;">1 packet ranch dressing mix</div><div style="text-align: left;">15 ounce can kidney beans, rinse and drain</div><div style="text-align: left;">15 ounce pinto beans, rinse and drain</div><div style="text-align: left;">14.5 ounce chili ready tomatoes</div><div style="text-align: left;">2 cups frozen corn kernels</div><div style="text-align: left;">2 cups beef broth</div><div style="text-align: left;">28 ounce can crushed tomatoes </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook ground beef and onion in a large pot until browned. Add taco seasoning and ranch dressing mixes. Mix well </div><div style="text-align: left;">Add the beans, corn, diced tomatoes, broth, and crushed tomatoes. </div><div style="text-align: left;">Bring to a boil and reduce to a simmer. Cook for 15 minutes. </div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-76256328829166864242023-12-30T13:38:00.000-08:002023-12-30T13:38:58.504-08:00<p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNbeI6oXeyfMgcTJfx-fKm5dyJI-sPmCGZfPRWV6ISA7y29hFHbZFca3VwRzyp-HkWOo2OjChvNSEzsr44lfIa7THukd2An0GmGlCG8zD2aacqYVFi5-kNUOzCwBZImPtLunxNQGvUkRyxRU9T76JkobW_SKuHamTPPIbwR8XZYWyTWMEB5Ps1H465duy/s4032/1D992B1C-DCD9-4499-899A-5A2CFE7E72FA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNbeI6oXeyfMgcTJfx-fKm5dyJI-sPmCGZfPRWV6ISA7y29hFHbZFca3VwRzyp-HkWOo2OjChvNSEzsr44lfIa7THukd2An0GmGlCG8zD2aacqYVFi5-kNUOzCwBZImPtLunxNQGvUkRyxRU9T76JkobW_SKuHamTPPIbwR8XZYWyTWMEB5Ps1H465duy/s320/1D992B1C-DCD9-4499-899A-5A2CFE7E72FA.jpeg" width="240" /></a></p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;">Quick Chicken Posole</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;">1 lb lean ground chicken</div><div style="text-align: left;">2 Tbsp fajita seasoning </div><div style="text-align: left;">1 (15.5 ounce) can white hominy, drained and rinsed</div><div style="text-align: left;">1 (14.5 ounce) chili ready tomatoes</div><div style="text-align: left;">2 cups beef broth</div><div style="text-align: left;">1 Tbsp better than bouillon chicken flavor</div><div style="text-align: left;">1 Tbsp line juice</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sour cream</div><div style="text-align: left;">Shredded cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook chicken in a large saucepan until browned sprinkle with Fajita seasoning and cook stirring constantly for 30 seconds </div><div style="text-align: left;">Stir in hominy, tomatoes, broth, bouillon, and lime juice </div><div style="text-align: left;">Summer at least 5 minutes </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with sour cream and shredded cheese </div><p></p><p><br /></p><p> </p>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-6725154186877881462023-10-14T15:03:00.001-07:002023-10-14T15:03:36.626-07:00Million dollar chicken with stuffing<p> Million dollar chicken with stuffing (adapted from a recipe at Plain Chicken) </p><div style="text-align: left;">4 - 4 1/2 cups chopped cooked chicken</div><div style="text-align: left;">4 oz cream cheese softened at room temperature</div><div style="text-align: left;">1 cup cottage cheese</div><div style="text-align: left;">1/2 cup sour cream</div><div style="text-align: left;">1 10.5-oz can cream of chicken soup </div><div style="text-align: left;">1/2 tsp garlic powder</div><div style="text-align: left;">1/4 tsp onion powder</div><div style="text-align: left;">1/4 tsp black pepper</div><div style="text-align: left;">1 box Stove Top stuffing</div><div style="text-align: left;">4 tbsp margarine</div><div style="text-align: left;">1 1/2 cup water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together the cream cheese, cottage cheese, sour cream, soup, and spices. Stir in the chicken until coated. </div><div style="text-align: left;">Grease 9 x 9 pan and spoon chicken mixture into pan. </div><div style="text-align: left;">Heat water to boiling, add margarine to melt. Stir in stuffing mix. Let sit fir a few minutes to absorb most of the water. Spoon on top of chicken mixture. </div><div style="text-align: left;">Bake at 350 30-40 minutes until bubbly. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-5553569323943997552023-10-12T10:22:00.004-07:002023-10-12T10:23:37.998-07:00Lasagne Roll Ups<p> Lasagne Rollups</p><p>Adapted from a recipe by Natasha’s Kitchen </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjen6gDn81Z5fZuMuihK6EXJxUdDGP_NQB2tb_bsN6dS7NB1yzwzj6G57rZ_JL3A06kOJFVh7HfydaOSh2u2KMe5y9tqKdFmNIqVcUNJQT52mUUyiGTGpxCICTA_B4I-0-FckUWIL0mwp-mLTVRlVm0jsURvINT_DU0LpEmTQu9OQLYxUyr_nFPcemOHqJ2/s4032/5BCBA332-AFE7-431C-9A0B-F693D584C6F1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjen6gDn81Z5fZuMuihK6EXJxUdDGP_NQB2tb_bsN6dS7NB1yzwzj6G57rZ_JL3A06kOJFVh7HfydaOSh2u2KMe5y9tqKdFmNIqVcUNJQT52mUUyiGTGpxCICTA_B4I-0-FckUWIL0mwp-mLTVRlVm0jsURvINT_DU0LpEmTQu9OQLYxUyr_nFPcemOHqJ2/s320/5BCBA332-AFE7-431C-9A0B-F693D584C6F1.jpeg" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">12 lasagne noodles, cooked to package instructions</div><div style="text-align: left;">24 ounce canned pasta sauce</div><div style="text-align: left;">15 oz ricotta cheese</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">1 tsp dried oregano</div><div style="text-align: left;">1/2 tsp black pepper</div><div style="text-align: left;">1/2 tsp garlic powder</div><div style="text-align: left;">1/4 cup shredded Parmesan cheese plus extra </div><div style="text-align: left;">3 cups shredded Mozarella cheese, divided</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 375. </div><div style="text-align: left;">While pasta is cooking mix together the ricotta, egg, oregano, pepper, garlic powder, and 2 cups of Mozzarella cheese. </div><div style="text-align: left;">Drain pasta and toss with a little olive oil. Lay pasta noodles flat on parchment paper. I placed the parchment paper in 2 baking sheets - worked perfectly. </div><div style="text-align: left;">Place about 1/4 cup of the cheese mixture on each noodle. I used the largest Pampered Chef scoop, leveled, to divide the cheese among the noodles. Worked great. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dnm0GTr_G3UVEcWCeWaoLam-wZS3zI_7DBgi9oSmQSUReoeCwxYcP6Pk1PWB3zoSl6Tzm8ygMwLMbtILi1BSB4BHhrDB-ph0wuO52mDzSL4uIDk9qvXjVQCifjYDfosN4ykFACn3a3Swe66_E-vQkw309TWLhQdeVZSWTkdKuZEKYY6RLLyP0zxTTfwu/s4032/61BD3C2E-E2DC-4BFB-ADC9-ED8A8BA05252.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dnm0GTr_G3UVEcWCeWaoLam-wZS3zI_7DBgi9oSmQSUReoeCwxYcP6Pk1PWB3zoSl6Tzm8ygMwLMbtILi1BSB4BHhrDB-ph0wuO52mDzSL4uIDk9qvXjVQCifjYDfosN4ykFACn3a3Swe66_E-vQkw309TWLhQdeVZSWTkdKuZEKYY6RLLyP0zxTTfwu/s320/61BD3C2E-E2DC-4BFB-ADC9-ED8A8BA05252.jpeg" width="240" /></a></div><div><br /></div>Spread along the noodles. On my second batch I left about 1 inch of bare noodle at the top and it worked better. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFxrvX_mDJOw76qHavGsANcA3i3oI_81WqqC6ypHRFd8fY2NeZkNdaFzXUxuO7i72qvcQXVYkwhg3t5eZO_G0nimavm53tNffu_MXDL5ZE-TrZhm-_uK-k9dWpibK59crp2SLFAWd6nE0AptfilyzneHUin6Y4VnddZOfihKb98-s7gSXvlkrD0JQ78CF/s4032/59081853-0436-480C-BD00-B7C743C3910B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFxrvX_mDJOw76qHavGsANcA3i3oI_81WqqC6ypHRFd8fY2NeZkNdaFzXUxuO7i72qvcQXVYkwhg3t5eZO_G0nimavm53tNffu_MXDL5ZE-TrZhm-_uK-k9dWpibK59crp2SLFAWd6nE0AptfilyzneHUin6Y4VnddZOfihKb98-s7gSXvlkrD0JQ78CF/s320/59081853-0436-480C-BD00-B7C743C3910B.jpeg" width="240" /></a></div><br /><div>Spoon sone pasta sauce down each noodle. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuo0Bb_4Ota_q67E6XJ5i70IpUD-fW8LToiwN9Yx53BUUf9YojWgmpHBDSF6EiWYu_eDe5HNBYsYMA4mNQQfpPhwR1SqR7o14MLOHEj5Ru0lrbVmtUiD0g662QRRQUNbKcFPFbWCw9mGMrTGjZRMbPGXrPkf-GM6S1s5UxOfoigqgGZS9dCo5zhsSUSeC-/s4032/09C3ADA4-B78A-46BB-8297-AC159790DFA2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuo0Bb_4Ota_q67E6XJ5i70IpUD-fW8LToiwN9Yx53BUUf9YojWgmpHBDSF6EiWYu_eDe5HNBYsYMA4mNQQfpPhwR1SqR7o14MLOHEj5Ru0lrbVmtUiD0g662QRRQUNbKcFPFbWCw9mGMrTGjZRMbPGXrPkf-GM6S1s5UxOfoigqgGZS9dCo5zhsSUSeC-/s320/09C3ADA4-B78A-46BB-8297-AC159790DFA2.jpeg" width="240" /></a></div><br /><div>Roll up from the bottom. The filling might slide a little or coke out the sides. I rolled them very gently and loosely. </div><div><br /></div><div>To cook now: </div><div>Place 1/2 cup pasta sauce in bottom of a 9 x 13 pan. Place rolls in pan with seam side down. I spooned any filling that escaped in between the rolls - just extra yumminess. </div><div>Spoon remaining pasta sauce over the rolls. </div><div>Top with 1 cup mozzarella cheese and Parmesan cheese to your taste. </div><div>Cover with foil and bake 40 minutes. Remove foil and place under broiler for a minute or two to get the cheese bubbly and lightly brown. </div><div><br /></div><div>To freeze and cook later:</div><div>You can prepare the pan as a box and freeze the whole thing or I like to freeze the tolls individually so I can pull out a few for a fast dinner. </div><div><br /></div><div>Place the rolled pasta on a parchment lined baking sheet. </div><div>Place in freezer for several hours. When completely frozen, place the rolls in a freezer bag. </div><div>To bake, place sone pasta sauce in bottom of dish. Place desired number of rolls in a single layer then top euth sauce and cheeses.</div><div>Bake at 375 for 55-60 minutes. Check to be sure they are heated through. </div><div>Place under broiler to brown the cheese if desired. </div><div><br /><div style="text-align: left;"><br /></div></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-20915279383626708992023-10-05T13:57:00.002-07:002023-10-05T13:59:39.463-07:00Ten Vegetable Soup <p> Ten Vegetable Soup </p><div style="text-align: left;">2 tbsp olive oil</div><div style="text-align: left;">1 cup diced onion</div><div style="text-align: left;">2 tbsp minced garlic</div><div style="text-align: left;">2 stalks celery diced (3/4 cup)</div><div style="text-align: left;">1 red pepper, diced</div><div style="text-align: left;">1 yellow pepper, diced</div><div style="text-align: left;">1 cup diced carrots</div><div style="text-align: left;">Prep above and set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">1 tsp onion powder</div><div style="text-align: left;">1 tsp paprika</div><div style="text-align: left;">1 tsp basil</div><div style="text-align: left;">1/2 tsp dry mustard </div><div style="text-align: left;">1 tsp ground cumin</div><div style="text-align: left;">1-2 bay leaves</div><div style="text-align: left;">1 tbsp soy sauce </div><div style="text-align: left;">1/2 tbsp red pepper flakes (optional - a little goes a long way) </div><div style="text-align: left;">1 tbsp tomato paste</div><div style="text-align: left;">1 15-oz can diced tomatoes, do not drain</div><div style="text-align: left;">6 cups vegetable stock</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 15-oz can garbanzo beans, drain and rinse</div><div style="text-align: left;">1 cup frozen corn</div><div style="text-align: left;">1/2 tbsp lemon juice</div><div style="text-align: left;">1/2 tsp red wine vinegar</div><div style="text-align: left;">4 cups spinach (more or less to taste) </div><div style="text-align: left;">1/2 lb orzo, cook to al dente </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat olive oil in instant pot on sauté for 5-7 minutes. Add spices and stir to coat. </div><div style="text-align: left;">Add soy sauce and tomato paste and stir. </div><div style="text-align: left;">Add remaining ingredients EXCEPT spinach and pasta. Pressure cook using soup setting for 30 minutes. </div><div style="text-align: left;">Allow to naturally release pressure for 15-20 minutes. Release remaining pressure. </div><div style="text-align: left;">Remove bay leaves ( much easier to do this before adding the spinach. Ask me how I know 😉)</div><div style="text-align: left;">Stir in spinach and orzo. </div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-72644757805694655792023-09-28T08:08:00.003-07:002023-09-28T08:08:45.269-07:00Broccoli Orzo<p> Adapted from a recipe I saw on Amanda Cooks & Styles</p><p><br /></p><div style="text-align: left;">1/2 lb orzo</div><div style="text-align: left;">Chopped broccoli ( I just used some I had in the fridge - about 1/2 cup and I chopped it pretty fine. Use whatever you have) </div><div style="text-align: left;">1/2 c diced onion </div><div style="text-align: left;">3 cloves minced garlic</div><div style="text-align: left;">1/3 cup grated Italian cheese blend</div><div style="text-align: left;">2 Tbsp butter</div><div style="text-align: left;">1/2 Tbsp olive oil</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1/2 tsp pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"> Cook orzo according to package for al dente. Drain and set aside. </div><div style="text-align: left;">Heat a large skillet to medium and add butter and oil. Sauté broccoli, onion, and garlic until tender.</div><div style="text-align: left;">Add cooked orzo, salt and pepper. Stir to mix well. </div><div style="text-align: left;">Sprinkle cheese over and mix. </div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-48097351726366377962023-09-23T13:11:00.000-07:002023-09-23T13:11:29.933-07:00Sausage and Sweet Potato Soup<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuYLyCzgkmDVWyrcWrANmaBeCt6ShH6gwZeyIHrNttV1jd3lwlPqOKlGK5MAMt9JQyDg5GU0vRGFta-XM1wQbT_LTupYbBvIDzNuF4UG8R5Yt3quoW3NA0G5OppJRIOQu-t-nPytsKtNFYO40zFZQed1mVLtaEt8ZIrxFTiraow8N9UJBIxMtYkfOuTjR/s4032/4BFEE534-BEC0-4B5A-89C1-A619A3B17103.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuYLyCzgkmDVWyrcWrANmaBeCt6ShH6gwZeyIHrNttV1jd3lwlPqOKlGK5MAMt9JQyDg5GU0vRGFta-XM1wQbT_LTupYbBvIDzNuF4UG8R5Yt3quoW3NA0G5OppJRIOQu-t-nPytsKtNFYO40zFZQed1mVLtaEt8ZIrxFTiraow8N9UJBIxMtYkfOuTjR/s320/4BFEE534-BEC0-4B5A-89C1-A619A3B17103.jpeg" width="240" /></a></div><br /> Sausage and Sweet Potato Soup</div><div style="text-align: left;">(Original recipe found at Salt and Lavender)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">16 oz Italian sausage </div><div style="text-align: left;">1/2 onion chopped</div><div style="text-align: left;">2 tsp minced garlic</div><div style="text-align: left;">4 tsp better than bouillon roasted chicken stirred into 6 cups of water</div><div style="text-align: left;">1 yellow bell pepper chopped </div><div style="text-align: left;">2 stalks celery chopped </div><div style="text-align: left;">4 medium sweet potatoes ( I used leftover baked sweet potatoes without the peel)</div><div style="text-align: left;">Salt and pepper to taste </div><div style="text-align: left;">Ditalini pasta, uncooked, about 1/2 pound</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Brown sausage. Add onion and garlic. Drain fat. </div><div style="text-align: left;">Stir in bouillon water mixture, bell pepper, celery, and pasta. If using raw sweet potatoes you can add now. </div><div style="text-align: left;">Bring to a boil then reduce to simmer. Cook 15-20 minutes or until the pasta is al dente. </div><div style="text-align: left;">If using cooked sweet potatoes, add now and cook a few more minutes to heat through. </div><div style="text-align: left;">Season with salt and pepper. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-40503753117310578772023-08-17T19:16:00.004-07:002023-08-17T19:16:57.524-07:00Stir Fry Broccoli and Mushrooms<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2TkJtw3XOkhwPDsKJJ0hPsLi5ye3-71vAiKh_rEj6ThiUVt4EaJpMdOTqq8Vih-EvPci1aVAPXkEifr62vXyi6FqxUIfmyb8a8CT_ubFfanWmxEwxaXFfdf6DxYs3xKteQR3elOQXaL16uY_c7R2O5mkMTN-mMrJY_8dViN9f75ea8DLxdQDyoX_vKAx/s4032/DBEAA9E3-AF1E-4B92-8A0F-9AFFB0E049F7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2TkJtw3XOkhwPDsKJJ0hPsLi5ye3-71vAiKh_rEj6ThiUVt4EaJpMdOTqq8Vih-EvPci1aVAPXkEifr62vXyi6FqxUIfmyb8a8CT_ubFfanWmxEwxaXFfdf6DxYs3xKteQR3elOQXaL16uY_c7R2O5mkMTN-mMrJY_8dViN9f75ea8DLxdQDyoX_vKAx/s320/DBEAA9E3-AF1E-4B92-8A0F-9AFFB0E049F7.jpeg" width="240" /></a></div><div style="text-align: left;">2 Tbsp sesame oil </div><div style="text-align: left;">1 head of broccoli, cut up into bite size pieces and florets </div><div style="text-align: left;">1/4 cup chicken broth </div><div style="text-align: left;"> 8 ounces mushrooms sliced </div><div style="text-align: left;"> 1 teaspoon minced garlic</div><div style="text-align: left;">2 Tbsp oyster sauce</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat skillet or wok. Add sesame oil, garlic, and broccoli. Stir until broccoli starts to soften. Add chicken broth and sliced mushrooms. Continuing stirring until mushrooms are cooked through. Stir in the oyster sauce. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p></p>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-36135190879220179352023-08-15T19:57:00.004-07:002023-08-15T19:57:54.612-07:00Apple Cake with Brown Sugar Frosting <p> Apple Cake </p><div style="text-align: left;">1 box spice cake mix (or substitute a yellow cake mix with 1/4 tsp ginger, 1/4 tsp allspice, 1 tap cinnamon, and 1/2 tsp nutmeg added) </div><div style="text-align: left;">20 oz can of apple pie filling</div><div style="text-align: left;">4 eggs</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 F. Grease 9 x 13 cake pan. </div><div style="text-align: left;">Beat together until well blended (there will be chunks of apple) </div><div style="text-align: left;">Pour into pan. Bake 25-30 minutes or until toothpick comes out clean. </div><div style="text-align: left;">Allow to cool completely. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Frosting</div><div style="text-align: left;">1 cup softened butter</div><div style="text-align: left;">3 cups powdered sugar </div><div style="text-align: left;">1/2 cup brown sugar</div><div style="text-align: left;">1 tsp cinnamon</div><div style="text-align: left;">2 Tbsp milk</div><div style="text-align: left;">1 tsp vanilla </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whip butter, brown sugar, cinnamon, and vanilla until fluffy. </div><div style="text-align: left;">Gradually add powdered sugar. </div><div style="text-align: left;">Add milk until you reach desired consistency </div><div style="text-align: left;">Spread frosting over cake. </div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-19807083604882662732023-08-15T19:46:00.002-07:002023-08-15T19:46:59.488-07:00Korean BBQ<p> Slow Cooker Korean BBQ (double batch) 4 servings (8-10) </p><p>(For freezer meal, place all ingredients in a freezer bag or container. Can cook from frozen state or defrost.). </p><div style="text-align: left;">1/4 cup corn starch (1/2 cup)</div><div style="text-align: left;">2 Tbsp sesame oil ( 4 Tbsp)</div><div style="text-align: left;">1/2 tsp garlic powder (1 tsp)</div><div style="text-align: left;">1/2 cup soy sauce (1 cup)</div><div style="text-align: left;">1/2 tsp chicken or beef granules (1 tsp)</div><div style="text-align: left;">3/4 cup brown sugar (1 1/2 cup)</div><div style="text-align: left;">1 onion diced ( 1 - 1 1/2 onion) </div><div style="text-align: left;">1/4 tsp red pepper flakes (1/2 tsp)</div><div style="text-align: left;">1 - 1 1/2 lb flank steak or favorite cut (3 lb) {I often use a roast}</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place all ingredients in slow cooker. Cook on low 6-8 hours or high for 4-6 hours. </div><div style="text-align: left;">Shred and serve over rice, noodles, or mashed potatoes. </div><div style="text-align: left;"><br /></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-41257948474750018862023-08-12T16:47:00.001-07:002023-08-12T16:47:40.542-07:00Corn and tomato salad <p> Corn and tomato salad</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtDpLdZMCFFXe5IaAoXHyegAyQwf0IuxHAn2Y3_Fn7fsyCWkwY4UWsn99v6I8eTG6onvuNvXvWLNB5i6WGMztarzMb_aDHsmPytv_MDsNmQtiKUf4F0Ib3YDdK96ozl7TFt8zXmNSkc8bjpJolZRwHb6CRNgvq8T4T5cqdH1o2JI6APOQlb1FH2FUfUu_/s4032/1001277C-B98E-42E4-BE76-FA065BDF1CD3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtDpLdZMCFFXe5IaAoXHyegAyQwf0IuxHAn2Y3_Fn7fsyCWkwY4UWsn99v6I8eTG6onvuNvXvWLNB5i6WGMztarzMb_aDHsmPytv_MDsNmQtiKUf4F0Ib3YDdK96ozl7TFt8zXmNSkc8bjpJolZRwHb6CRNgvq8T4T5cqdH1o2JI6APOQlb1FH2FUfUu_/s320/1001277C-B98E-42E4-BE76-FA065BDF1CD3.jpeg" width="240" /></a></div><div><br /></div>1 1/2 cup diced tomatoes <div>10 ounce bag of frozen corn</div><div>1/2 red onion, diced </div><div>2 tsp dried basil</div><div>Salt and pepper </div><div>2 Tbsp apple cider vinegar</div><div>2 Tbsp olive oil</div><div> Mix oil and vinegar together and set aside. </div><div>Combine remaining ingredients in a large bowl. Pour oil and vinegar over and toss. Refrigerate at least 1 hour. <br /><p><br /></p></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-59833545499848070802023-08-12T16:41:00.000-07:002023-08-12T16:41:36.892-07:00Peachy Chicken <p> Peachy chicken</p><p><br /></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbYoAc386H7EMAmpIfalesc1s-YBgnL75FVHtRZzEDNEub8kUXc4RLZC5MPc_kLer89G2m8SNEbWRlbua_Q5nA7TeLWxCQ_A8PGJjg7Bg-rGlvOJ9dYZovVmJy_pJ0Hy1bu-bwlhsBPj11lGVe4m9Q_508mS3Nkg-hMwEj2cSL30Ma4Q6whO2bj8ODZPN/s4032/4A80743F-1B00-4B7B-9782-87C07BEC9A31.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbYoAc386H7EMAmpIfalesc1s-YBgnL75FVHtRZzEDNEub8kUXc4RLZC5MPc_kLer89G2m8SNEbWRlbua_Q5nA7TeLWxCQ_A8PGJjg7Bg-rGlvOJ9dYZovVmJy_pJ0Hy1bu-bwlhsBPj11lGVe4m9Q_508mS3Nkg-hMwEj2cSL30Ma4Q6whO2bj8ODZPN/s320/4A80743F-1B00-4B7B-9782-87C07BEC9A31.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 boneless skinless chicken breasts, cut into strips of desired</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp olive oi</div><div class="separator" style="clear: both; text-align: left;">Chili powder</div><div class="separator" style="clear: both; text-align: left;">Italian seasoning </div><div class="separator" style="clear: both; text-align: left;">Salt and pepper </div><div class="separator" style="clear: both; text-align: left;">2 peaches, sliced thin. Better if not peeled. </div><div class="separator" style="clear: both; text-align: left;">3 Tbsp honey</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp lemon juice </div><div class="separator" style="clear: both; text-align: left;">2 Tbsp butter </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Season breasts with with spices. Heat oil in a large skillet. </div><div class="separator" style="clear: both; text-align: left;">Brown chicken breasts for 5 minutes on one side - do not reposition. Flip the breasts and let cook 5 more minutes or until cooked through. </div><div class="separator" style="clear: both; text-align: left;">Remove chicken and set aside. </div><div class="separator" style="clear: both; text-align: left;">Place peaches in skillet and heat for about 5 minutes. </div><div class="separator" style="clear: both; text-align: left;">Add honey, lemon juice, and butter. </div><div class="separator" style="clear: both; text-align: left;">Heat until butter melts and sauce begins to thicken. </div><div class="separator" style="clear: both; text-align: left;">Return chicken to the skillet to reheat. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-91497050669531863012022-08-22T12:06:00.000-07:002022-08-22T12:06:00.480-07:00Lettuce wraps<p> A tasty filling for lettuce wraps or can be eaten over noodles or rice.</p><p><br /></p><div style="text-align: left;">1 - 1.5 lb ground turkey</div><div style="text-align: left;">1 Tbsp minced garlic</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Shredded veggies - I used </div><div style="text-align: left;">1 small zucchini</div><div style="text-align: left;">1 small yellow squash</div><div style="text-align: left;">1 cup carrots</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Seasoned salt</div><div style="text-align: left;">Black pepper</div><div style="text-align: left;">Dried parsley flakes</div><div style="text-align: left;">Soy sauce</div><div style="text-align: left;">Worcestershire sauce </div><div style="text-align: left;">Corn starch</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Brown turkey with the minced garlic in a large skillet or saucepan. Season to taste with the seasoned salt and pepper.</div><div style="text-align: left;">Shred or grate the veggies and drain any excess liquid. Add to the turkey mixture and heat until vegetables are tender. Add soy sauce, Worcestershire and parsley flakes to taste.</div><div style="text-align: left;">Mix together about 1 tbsp cold water and 1 tbsp corn starch. Stir into the mixture and heat for a couple minutes, keep stirring. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve in a lettuce leaf or over noodles or rice. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-54333152367721997772022-07-06T11:01:00.000-07:002022-07-06T11:01:14.000-07:00Cheesy Chicken Noodle Casserole<p> Cheesy Chicken Noodle Casserole</p><div style="text-align: left;">12 oz package of egg noodles</div><div style="text-align: left;">2 12 oz cans of chopped chicken breast meat</div><div style="text-align: left;">2 10.5 oz cans condensed cream of chicken soup</div><div style="text-align: left;">1 cup milk</div><div style="text-align: left;">1 cup mayonnaise (I use Dukes)</div><div style="text-align: left;">2 cups shredded cheese</div><div style="text-align: left;">12 oz package frozen peas and carrots</div><div style="text-align: left;">1 stick butter, melted</div><div style="text-align: left;">1 cup panko beard crumbs</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook egg noodles as directed on package.</div><div style="text-align: left;">Preheat oven to 350.</div><div style="text-align: left;">While noodles are cooking, mix together chicken, soup, mix, mayonnaise, shredded cheese and frozen peas and carrots in a large bowl.</div><div style="text-align: left;">Drain noodles and stir into the chicken mixture. </div><div style="text-align: left;">Pour into a 9 x 13 casserole. </div><div style="text-align: left;">Spread panko crumbs over the mixture then drizzle butter over top.</div><div style="text-align: left;">Bake 30 minutes at 350. </div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-6444392969591176442022-07-06T10:53:00.002-07:002022-08-04T05:56:37.433-07:00Easy Peanut Butter Pie<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8m8Z8WPiuU_6k8jmkuOAqL85j8Olk-GoH8oC8yZ8BfZHHEAnFGrKFWnn-duOlnb4ajWxYQc71qsWejJH5YHusbWWwyJTw-2Mx4CSPXqi5Gc1Zn9tzqDAanD4ml-Fq7V9cypj1BinD8ACFK4yfLRY8b2kbkPvvG2ja5a7HK4gq-8m7IcKeoRzgctSQg/s960/94544032-F92B-4C22-9FD7-87DAE9FEB2EE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8m8Z8WPiuU_6k8jmkuOAqL85j8Olk-GoH8oC8yZ8BfZHHEAnFGrKFWnn-duOlnb4ajWxYQc71qsWejJH5YHusbWWwyJTw-2Mx4CSPXqi5Gc1Zn9tzqDAanD4ml-Fq7V9cypj1BinD8ACFK4yfLRY8b2kbkPvvG2ja5a7HK4gq-8m7IcKeoRzgctSQg/s320/94544032-F92B-4C22-9FD7-87DAE9FEB2EE.jpeg" width="240" /></a></div><br /> Easy Peanut Butter Pie<p></p><p>Original recipe <a href="https://www.simplyhappyfoodie.com/no-bake-peanut-butter-pie/" target="_blank">here</a></p><div style="text-align: left;">8 oz cream cheese at room temp</div><div style="text-align: left;">1 cup peanut butter, creamy</div><div style="text-align: left;">1 cup powdered sugar ( I used a heaping cup for added sweetness)</div><div style="text-align: left;">16 ounce tub of non-dairy whipped topping (cool whip) </div><div style="text-align: left;">2 9” prepared graham cracker crusts ( can use chocolate cookie crust also) </div><div style="text-align: left;">Extra whipped topping, chocolate syrup, and/or chocolate candy to garnish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Using an electric mixer, blend peanut butter and cream cheese until well mixed.</div><div style="text-align: left;">2. Add the powdered sugar s little at a time and mix.</div><div style="text-align: left;">3. Use a spatula or large spoon to stir in the whipped topping a cup or so at a time.</div><div style="text-align: left;">4. Divide the mixture between the 2 pie crusts.</div><div style="text-align: left;">5. Cover and chill at least 1 hour.</div><div style="text-align: left;">6. Garnish with whipped topping. Sprinkle chopped chocolate candies and drizzle syrup over individual slices.</div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-28611544499229782692022-04-28T11:58:00.000-07:002022-04-28T11:58:15.097-07:00Easy Taco Casserole<p> I found the recipe here. <a href="https://www.saltandlavender.com/easy-taco-casserole-recipe/">https://www.saltandlavender.com/easy-taco-casserole-recipe/</a> </p><p>Made a few minor changes</p><p><br /></p><p>1 lb ground beef, browned and drained</p><p>2 cups crushed nacho cheese Doritos ( about 4 cups originally)</p><p>1 tbsp dried minced onion</p><p>1 tbsp chili powder</p><p>1/2 tsp garlic powder</p><p>1/2 tsp ground cumin</p><p>1 14 oz can black beans drained</p><p>1 14 oz can corn drained</p><p>1 15.5 oz jar salsa</p><p>2 cups shredded fiesta cheese, divided</p><p>Salt and pepper to taste. </p><p>Toppings: tomatoes, avocado, guacamole, onions, black olives, sour cream, lettuce, etc</p><p>Preheat oven to 350 </p><p>Cook ground beef and drain well. </p><p>Stir in onion, chili powder, garlic powder and cumin cook another 5 minutes </p><p>Stir in the drained vegetables, salsa and 1 cup cheese. Add salt and pepper to taste </p><p>Spread Doritos in an even layer in a 9 x 13 pan </p><p>Spoon meat mixture over the chips and top with remaining 1 cup cheese. </p><p>Bake at 350 for 15-20 minutes, uncovered.</p><p>Serve warm with desired toppings </p><p><br /></p><p><br /></p><p><br /></p>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-84618718884061145752022-02-17T10:56:00.001-08:002022-02-17T10:56:55.037-08:00Creamy Chicken and Rice with Vegetables<div style="text-align: left;"> 1 - 1 1/2 lb diced chicken breast ( I used leftover cooked chicken cut up into bite size pieces)</div><div style="text-align: left;">2 tbsp oil</div><div style="text-align: left;">3 cloves garlic, minced</div><div style="text-align: left;">1 tbsp dried minced onion</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">1/2 tsp poultry seasoning ( maybe use more)</div><div style="text-align: left;">6.5 oz sliced mushrooms</div><div style="text-align: left;">2 tbsp lemon juice</div><div style="text-align: left;">8 oz cream cheese (I used Neufchâtel for lower fat)</div><div style="text-align: left;">1/3 cup sour cream</div><div style="text-align: left;">2 1/2 cups chicken broth</div><div style="text-align: left;">12 oz bag frozen peas and carrots. ( can substitute other frozen vegetables)</div><div style="text-align: left;">1 cup frozen corn kernels</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sauté chicken, minced onion and garlic in oil in a large skillet. Add remaining ingredients EXCEPT rice and stir until cream cheese is melted. Bring to a boil. </div><div style="text-align: left;">Stir in the rice and turn down to a simmer. Cover and let sit for 5 minutes. Stir. Add a little more broth if is it too dry. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-54904683446447144022021-09-06T13:30:00.003-07:002021-09-06T13:30:57.725-07:00Chicken Pot Pie Bubble Up <p> For 9 x 13 pan </p><div style="text-align: left;">2 cups chicken, cooked and shredded</div><div style="text-align: left;">1 can cream of chicken soup</div><div style="text-align: left;">1 cup sour cream</div><div style="text-align: left;">1 cup cheddar cheese, shredded </div><div style="text-align: left;">1 1/2 cup mixed frozen peas and carrots</div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1/4 tsp pepper</div><div style="text-align: left;">1 12 oz can refrigerated biscuits</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350F</div><div style="text-align: left;">In a bowl, mix all ingredients except biscuits. </div><div style="text-align: left;">Cut each biscuit into 1/4 and fold into the chicken mixture. </div><div style="text-align: left;">Pour into greased 9 x 13 pan and spread evenly. Can add additional cheese on top. </div><div style="text-align: left;">Bake, uncovered, 35-45 minutes until bubbly. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Two 8 x 8 inch pans </div><div style="text-align: left;">3 cups chicken</div><div style="text-align: left;">2 cans cream of chicken soup</div><div style="text-align: left;">1 1/4 cup sour cream</div><div style="text-align: left;">1 1/2 cup cheddar cheese shredded </div><div style="text-align: left;">12 oz bag frozen peas and carrots ( about 2 cups)</div><div style="text-align: left;">1 1/2 tsp garlic powder</div><div style="text-align: left;">2 cans refrigerated biscuits ( will have 1/2 leftover to cook separately as biscuits </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Follow directions above except place in 2 greased 8 x 8 pans. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-73268259566596417442021-09-06T13:19:00.003-07:002021-09-06T13:19:54.325-07:00Spinach Artichoke Chicken <p> Original recipe from Freezer Fit. This is my adaptation. </p><p><br /></p><div style="text-align: left;">Approximately 2 lb skinless, boneless chicken thighs, cook and shred - about 4 cups</div><div style="text-align: left;">2 cups chopped fresh spinach</div><div style="text-align: left;">1 can (14 oz) artichoke hearts, drained and rinsed, coarsest chopped</div><div style="text-align: left;">8 oz cream cheese, softened</div><div style="text-align: left;">1 cup grated Parmesan cheese</div><div style="text-align: left;">1/2 cup sour cream</div><div style="text-align: left;">1/2 cup heavy cream</div><div style="text-align: left;">1/3 cup mayonnaise </div><div style="text-align: left;">2 Tbsp minced garlic</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1 tsp onion powder</div><div style="text-align: left;">1 tsp oregano</div><div style="text-align: left;">1 tsp basil</div><div style="text-align: left;">1/2 tsp black pepper</div><div style="text-align: left;">2 cup shredded mozzarella cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If doing a freezer meal, combine all ingredients except the mozzarella cheese and place in a greased 9 x 13 pan. Top with mozzarella. </div><div style="text-align: left;">Cover with press and cling wrap, removing as much air as possible. Wrap in foil and freeze. I put in a 2 gallon zip lock bag. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 375 degrees. </div><div style="text-align: left;">From frozen, remove press and seal wrap and replace foil to cover. Bake at 375 for 50 minutes.</div><div style="text-align: left;">Remove foil and cook an additional 10 minutes. Broil 3-5 minutes to brown the cheese. </div><div style="text-align: left;">Let stand for 10 minutes before serving. </div><div style="text-align: left;"><br /></div>cavmaryhttp://www.blogger.com/profile/07186699176000653327noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-74106156701668167242021-08-08T19:35:00.001-07:002021-08-08T19:39:01.110-07:00Peach Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jYtL_41R0qU/YRCUjhirM1I/AAAAAAAAams/SlPhTQscbAY_fg2yu_maoVcg21ogctBAACLcBGAsYHQ/s2048/9100C50C-18A5-473A-B451-67E0E8DF14F8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-jYtL_41R0qU/YRCUjhirM1I/AAAAAAAAams/SlPhTQscbAY_fg2yu_maoVcg21ogctBAACLcBGAsYHQ/s320/9100C50C-18A5-473A-B451-67E0E8DF14F8.jpeg" width="240" /></a></div><br /><p><br /></p><p>Preheat oven to 425 </p><p> Pie dough for 2 crust pie (I use frozen deep dish pie crusts. I have found these work best. The rolled crust like Pillsbury tend to get gummy and mushy in the peach mixture.) Thaw the pie crust while you prepare the peaches </p><div style="text-align: left;">6 cups peach slices </div><div style="text-align: left;">2 tsp lemon juice </div><div style="text-align: left;"><br /></div><div style="text-align: left;">As you peel and slice the peaches, place them in cold water with the lemon juice added. Drain and place in a large mixing bowl. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add</div><div style="text-align: left;">1 1/4 cup sugar</div><div style="text-align: left;">1/3 cup flour</div><div style="text-align: left;">2 tsp cinnamon </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix well. Place a layer of the peaches in the bottom of a 2 quart casserole. Cut a circle from the bottom of one of the pie crusts and cut into 3 strips. Place these on the peaches side by side but not necessarily touching. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover the pie dough with a layer of peaches (about half of what you have in the bowl). Take the remaining outer parts from the pie crust and tear into pieces about 3 inches long. Arrange on top of the peaches, covering most of the peaches but not overlapping. You may not need to use all the dough from that crust. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover with the remaining peaches. Spread out to cover all the dough. Cut a circle from the center of the second crust and place on top of the peaches. It is not necessary to cover completely. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 to 2 Tbsp butter or margarine</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Scatter small bits of butter on any exposed peaches. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle the top with a mixture of sugar and cinnamon.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake at 425 for 45 minutes. If it gets too brown you can cover the top with foil. </div><div style="text-align: left;">My mom served it with milk poured over top. Ice cream or whipped cream are also good toppings. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">BONUS - PIE DOUGH COOKIES</div><div style="text-align: left;">Use the extra scraps of pie dough to make easy cookies. Break into cookie sized pieces. Arrange in the foil pie pans and sprinkle generously with a cinnamon and sugar mixture. </div><div style="text-align: left;">Bake about 10 minutes until golden brown. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"> No fresh peaches - no problem. Use frozen or canned and omit the lemon juice and water rinse. I usually slice or chop the peaches a little if using these. </div><div style="text-align: left;"><br /></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-19066714759459411872021-07-30T16:41:00.001-07:002021-07-30T16:41:33.955-07:00Basic one pot pasta <div style="text-align: left;"> 16 Oz pasta uncooked</div><div style="text-align: left;">2 Tbsp olive oil</div><div style="text-align: left;">1/2 stick butter</div><div style="text-align: left;">4 tsp minced garlic</div><div style="text-align: left;">1 to 2 tsp seasonings </div><div style="text-align: left;">12 Oz to 1 lb meat or seafood </div><div style="text-align: left;">4 cups broth</div><div style="text-align: left;">Vegetables such as spinach, mushrooms, canned tomatoes, broccoli, peas, bell pepper - 4-6 cups total </div><div style="text-align: left;">Shredded cheese </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aAzGb2roIoI/YQSOILctaCI/AAAAAAAAamE/fQz6cK1bHCIrmr4xwMzd-I0DuzhtH3kLgCLcBGAsYHQ/s2048/5BAD9DDD-4429-451C-9332-0264D2D4EAFF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-aAzGb2roIoI/YQSOILctaCI/AAAAAAAAamE/fQz6cK1bHCIrmr4xwMzd-I0DuzhtH3kLgCLcBGAsYHQ/s320/5BAD9DDD-4429-451C-9332-0264D2D4EAFF.jpeg" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Shrimp, Mushroon and spinach fettuccine. </div><div style="text-align: left;">16 Oz fettuccine uncooked</div><div style="text-align: left;">2 Tbsp olive oil</div><div style="text-align: left;">1/4 cup butter (1/2 stick) </div><div style="text-align: left;">4 tsp minced garlic</div><div style="text-align: left;">1/2 tsp red pepper flakes</div><div style="text-align: left;">1 tsp oregano </div><div style="text-align: left;">12 Oz package of small frozen shrimp</div><div style="text-align: left;">8 Oz fresh mushrooms, sliced. </div><div style="text-align: left;">4 cups broth </div><div style="text-align: left;">5 Oz baby spinach </div><div style="text-align: left;">1/4 cup shredded parmesan </div><div style="text-align: left;">Salt and pepper </div><p>Combine oil and butter in large skillet. Add garlic and sauté for a few minutes. Add pepper flakes, oregano, shrimp, and mushrooms. Sauté until shrimp is pink and cooked through. </p><p>Add broth and bring to a boil. Add pasta and continue boiling, stirring frequently until pasta is cooked. Stir in spinach. Top with parmesan. </p>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-19705257099065071402021-05-21T15:49:00.003-07:002021-05-21T15:49:43.259-07:00Roasted beets and carrots<p> Roasted beets and carrots</p><p>Preheat oven to 420 F. Line baking sheet with foil and spray with Pam </p><p>Dice approximately equal amounts of uncooked beets and carrots. Toss with softened margarine or butter and honey. Season with a little salt and black pepper. </p><p>Spread in baking sheet. Roast 20 minutes until tender. </p><p><br /></p>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-59267505288595343132021-05-21T15:46:00.001-07:002021-05-21T15:46:26.824-07:00Chipotle ranch chicken and veggies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8VMUZ75iiC0/YKg2NTWbQkI/AAAAAAAAabY/THXXtLFnhCUjoYaq8XgAi3tQ9Zo_11g7gCLcBGAsYHQ/s2048/84936479-6DAB-4437-BF19-8F98BCACC834.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-8VMUZ75iiC0/YKg2NTWbQkI/AAAAAAAAabY/THXXtLFnhCUjoYaq8XgAi3tQ9Zo_11g7gCLcBGAsYHQ/s320/84936479-6DAB-4437-BF19-8F98BCACC834.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Chipotle Ranch Chicken </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 1/2 lb chicken </div><div class="separator" style="clear: both; text-align: left;">1/4 cup mayonnaise (Duke’s)</div><div class="separator" style="clear: both; text-align: left;">3 tbsp chipotle ranch seasoning (divided)</div><div class="separator" style="clear: both; text-align: left;">Pam oil spray</div><div class="separator" style="clear: both; text-align: left;">2 bell peppers</div><div class="separator" style="clear: both; text-align: left;">1/2 medium white onion</div><div class="separator" style="clear: both; text-align: left;">1 cup grape tomatoes</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 420 F</div><div class="separator" style="clear: both; text-align: left;">Line baking sheet with aluminum foil. Spray with Pam. </div><div class="separator" style="clear: both; text-align: left;">In mixing bowl combine diced peppers, onion, and tomatoes. Spray with a little Pam then toss with 1 tbsp. Chipotle ranch seasoning. Spread in one half of the baking pan.</div><div class="separator" style="clear: both; text-align: left;">Cut chicken into bite size cubes. Add to the mixing bowl and toss with Mayo to coat. Add 1 1/2 to 2 tbsp Chipotle ranch seasoning and toss to coat well. Spread in the other half of the baking sheet in a single layer.</div><div class="separator" style="clear: both; text-align: left;">Roast in oven for 20 minutes. Place under broiler for a few minutes to brown chicken and char the vegetables. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-62905242943472791692021-04-05T09:43:00.003-07:002021-04-05T09:43:57.839-07:00Crustless Quiche <p>I’m trying to create a basic crustless quiche that I can change up the meat, cheese, and veggies. I think this might be the winner. I made a very similar one last week with leftover roasted veggies and fresh spinach. Today I roasted some veggies to use with kale and diced ham. Haven’t tasted it yet but smells yummy! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6gaf5MZeR04/YGs5y9BC7pI/AAAAAAAAaYk/Kk4w4KZUxoIXhR9h0eEUpyp8SZQsAKufgCLcBGAsYHQ/s2048/BC0FAB20-183D-42E7-80D7-44B165754A88.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-6gaf5MZeR04/YGs5y9BC7pI/AAAAAAAAaYk/Kk4w4KZUxoIXhR9h0eEUpyp8SZQsAKufgCLcBGAsYHQ/s320/BC0FAB20-183D-42E7-80D7-44B165754A88.jpeg" /></a></div><p>Crustless veggie quiche </p><p>Roasted veggies - 1 1/2 to 2 cups </p><p>2 cups greens (fresh spinach, kale,etc) </p><p>2 cups shredded cheese</p><p>1 cup diced meat ( cooked sausage or ground beef, diced ham, crumbled bacon) </p><p>8 eggs, beaten </p><p>Seasoned salt</p><p>Black pepper</p><p>Cook the greens in a skillet without liquid until wilted drain well if liquid accumulates </p><p>Layer greens, roasted veggies, cheese and meat in a oiled 10 inch deep dish pie plate </p><p>Pour beaten eggs over the layers Mix with a fork to be sure everything is coated with the eggs </p><p>Bake at 350 F for 40-45 minutes until center is set ( knife inserted in center should come out clean) </p><p><br /></p><p>Today I used some kale I had put in the freezer to use in soups </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VUT8e5Q-n6Y/YGs8zMgNc5I/AAAAAAAAaZQ/Gs-gfiPrSCUFjtN90w7Ae3ZNW4AOG8IrwCLcBGAsYHQ/s2048/3C134A82-DD3F-44A2-9056-B97D03B3D5EA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-VUT8e5Q-n6Y/YGs8zMgNc5I/AAAAAAAAaZQ/Gs-gfiPrSCUFjtN90w7Ae3ZNW4AOG8IrwCLcBGAsYHQ/s320/3C134A82-DD3F-44A2-9056-B97D03B3D5EA.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I just placed the frozen kale in a skillet over medium heat. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K2jggycoFmQ/YGs8zJPUoTI/AAAAAAAAaZU/QqFFnAHsm_UqgH2ksDiSBHU1S4CYo_acwCLcBGAsYHQ/s2048/437E3126-2F78-4187-BA57-69139E224A83.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-K2jggycoFmQ/YGs8zJPUoTI/AAAAAAAAaZU/QqFFnAHsm_UqgH2ksDiSBHU1S4CYo_acwCLcBGAsYHQ/s320/437E3126-2F78-4187-BA57-69139E224A83.jpeg" /></a></div><br /><p>Once the kale had cooked down a little I removed from the heat and placed the kale in the oiled pie plate </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3NANR9FvPbY/YGs8PlG9yyI/AAAAAAAAaZA/SmeztLLC45cUKglGvnr1W-uJ55_3oAoKgCLcBGAsYHQ/s2048/E0B3E9CA-5180-4A7A-9381-E227977AA285.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-3NANR9FvPbY/YGs8PlG9yyI/AAAAAAAAaZA/SmeztLLC45cUKglGvnr1W-uJ55_3oAoKgCLcBGAsYHQ/s320/E0B3E9CA-5180-4A7A-9381-E227977AA285.jpeg" /></a></div><br /><p><br /></p><p>For the roasted veggies, I used a diced bell pepper, 1 cup chopped onion and 4 Oz sliced fresh mushrooms. Drizzle with olive oil and seasoning generously with seasoned salt snd black pepper. Spread on an oiled baking sheet and bake at 425 F for 15-20 minutes </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dBCQu6SPJjM/YGs8Y23qbkI/AAAAAAAAaZE/ZlopN0YV9t04mq1DlYaSU7eGJODTBaMvQCLcBGAsYHQ/s2048/EE62FE75-8818-415E-A01D-34AB99554C13.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-dBCQu6SPJjM/YGs8Y23qbkI/AAAAAAAAaZE/ZlopN0YV9t04mq1DlYaSU7eGJODTBaMvQCLcBGAsYHQ/s320/EE62FE75-8818-415E-A01D-34AB99554C13.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Drain any juices before adding the veggies to the pie plate. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WWibFaEMbtg/YGs9jkDtvUI/AAAAAAAAaZg/i1G2PPyKvIsQ0y-g_BGZjEAwwiedPgZEwCLcBGAsYHQ/s2048/8A232A86-AAD2-4128-801D-467C4B5AD5D8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-WWibFaEMbtg/YGs9jkDtvUI/AAAAAAAAaZg/i1G2PPyKvIsQ0y-g_BGZjEAwwiedPgZEwCLcBGAsYHQ/s320/8A232A86-AAD2-4128-801D-467C4B5AD5D8.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I layered the cheese on top if the kale. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-14uoH6upXMU/YGs9kFzfrMI/AAAAAAAAaZk/PmH_KIv6SFAJF--9F7JVaxJlTaxGyvw0QCLcBGAsYHQ/s2048/09581AC6-FBBD-46C9-9D11-0AD3834DF4EF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-14uoH6upXMU/YGs9kFzfrMI/AAAAAAAAaZk/PmH_KIv6SFAJF--9F7JVaxJlTaxGyvw0QCLcBGAsYHQ/s320/09581AC6-FBBD-46C9-9D11-0AD3834DF4EF.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>The ham on top of the cheese. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dCA6eDaH_Zc/YGs9kLfysTI/AAAAAAAAaZo/kbDNwebFZuYJ39k0vRBPEFugWQ91fIKWACLcBGAsYHQ/s2048/E5E3B4C2-98CA-44FA-80CA-B2BCB656104C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-dCA6eDaH_Zc/YGs9kLfysTI/AAAAAAAAaZo/kbDNwebFZuYJ39k0vRBPEFugWQ91fIKWACLcBGAsYHQ/s320/E5E3B4C2-98CA-44FA-80CA-B2BCB656104C.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>And the roasted veggies on top of the cheese. </div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-B2PAzYuyyGw/YGs9krZHl_I/AAAAAAAAaZs/sAAJ82CL5hIZUtw7u5YX5-PLz39pWKfYQCLcBGAsYHQ/s2048/F4E66473-68FF-4BCE-8929-C39B158BB5DC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-B2PAzYuyyGw/YGs9krZHl_I/AAAAAAAAaZs/sAAJ82CL5hIZUtw7u5YX5-PLz39pWKfYQCLcBGAsYHQ/s320/F4E66473-68FF-4BCE-8929-C39B158BB5DC.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Beat the eggs snd pour over top. I took a fork and mixed the layers with the eggs so everything was coated. </div><div><br /></div><div>Bake and enjoy. <br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p></div></div>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0tag:blogger.com,1999:blog-3613921072189401988.post-34302088250366878462020-09-08T18:36:00.002-07:002020-09-08T18:51:50.707-07:00Crab Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-twMV4xbB3cs/X1gwaLZzApI/AAAAAAAAaK8/asiqh2auvDsFfN35_2CxY_3W-vTyx0SIQCLcBGAsYHQ/s2048/F8CD4A38-59BD-489B-8EDB-6A4E7B9197BF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-twMV4xbB3cs/X1gwaLZzApI/AAAAAAAAaK8/asiqh2auvDsFfN35_2CxY_3W-vTyx0SIQCLcBGAsYHQ/s320/F8CD4A38-59BD-489B-8EDB-6A4E7B9197BF.jpeg" /></a></div>Crab Salad 4 servings <p></p><p>16 oz imitation crab</p><p>1/2 cup mayonnaise</p><p>2 stalks celery, diced fine</p><p>2 green onions, diced</p><p>1 Tbsp lemon juice</p><p>2 tsp Old Bay Seasoning</p><p>Dash or two of Worcestershire sauce </p><p>Salt and pepper to taste </p><p><br /></p><p>Break up the imitation crab in a big bowl Add remaining ingredients and stir well. Chill. </p><p><br /></p><p><br /></p><p> </p>Mary Cavalierhttp://www.blogger.com/profile/10436627706954748074noreply@blogger.com0