Saturday, September 27, 2008
Or if you're browsing and reading this blog and want to post too just let me know and I'll send the invitation.
By the way, I really want to make some Twice Baked Potatoes now. Just reading and looking at the pictures is making my mouth water. Mmmmm!
4 large baking potatoes (I used 6 small potatoes)
1/4 cup milk
salt to taste (I also used pepper)
1/2 T butter
1 1/4 cups shredded cheddar cheese
*Next time I'll put in bacon and green onions!
1) Preheat oven to 350 degrees.
2) Clean & scrub potatoes. Pierce skin with a fork twice.
3) Bake at 350 for about 1 hour or until the potatoes are soft & firm.
4) Let potatoes cool slightly. Cut potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt, some cheese and butter to taste.
Recipe found on allrecipes.com Submitted by Sally Oh.
I've used allrecipes before, but I was always frustrated because it gave you so many recipes. This time I used the ingredient list for potatoes, butter, and milk and I found this recipe! So delicious! :)
Thursday, September 18, 2008
1 Yellow Cake Mix
1 Large Strawberry Jell-O Packet
1 Small Instant Vanilla Pudding Packet
1 Envelope Dream Whip
1 Small Container Cool Whip
1 tsp Vanilla
1 to 1 1/2 Cups Cold Milk
-Bake cake according to directions on box
-Cool for 20 minutes
-Combine Jello-O packet with 1 1/2 cups boiling water
-Stir until Jello-O is completely dissolved
-Poke holes in cake
-Pour over cake
-Refrigerate for 30 minutes
-Combine pudding packet, dream whip envelop, vanilla, and milk
-Mix for several minutes until fluffy
-Spread over cake
-Refrigerate for 1 hour
-Spread cool whip for top
-Refrigerate until ready to serve
Sunday, September 14, 2008
1 cup chopped onions (I use 1/4 cup dried)
2 tbsp butter
3 (or more) cups sliced zucchini
2 cups (and a bit) chicken broth
1/4 tsp salt
1/3 tsp pepper
1/2 cup half and half
Grated Cheddar Cheese
Cooked crisp, crumbled bacon, or bacon bits
In a large saucepan cook onions in melted butter until tender. Add slided zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Return to saucepan and add half and half. Reheat, but do not boil. Garnish with grated cheese, sour cream and bacon bits. This makes 4-6 servings.
Monday, September 1, 2008
Black Bean and Rice Soup
2 cans black beans, undrained
3 cups water
1/2 cup chopped onion
1 envelope Italian Salad Dressing Mix
1 1/2 cups minute brown rice, uncooked
Place 1 1/2 cans of beans with liquid in blender. Blend until smooth. Pour into large saucepan. Stir in remaining beans, water, onion and dressing mix. Bring to a boil. Stir in rice. Reduce heat to low, cover. Simmer 5 minutes. Top with sour cream, chopped cilantro, chopped red pepper, shredded cheese, guacamole, crushed tortilla chips, or whatever else you want.