Monday, January 18, 2010

Strawberry spinach salad

Strawberry spinach salad

2 Tbsp red wine vinegar
3 Tbsp sugar
1/2 c oil
1/2 tsp dry mustard
1/2 tsp salt
1/2 c strawberry jam

1/3 c sugar
1 c cashew pieces
1 lrg head red leaf lettuce, washed and broken
1 pckg fresh spinach with stems trimmed
1 c strawberries, sliced

To make dressing:
mix ingredients until well blended. Set aside.

To make salad:
Heat a medium frying pan & add sugar & nuts. Stir constantly overmedium heat until nuts are coated & slightly browned. Remove from heat and set aside.
Mix lettuce, spinach, strawberries, and nuts in large bowl. Toss with dressing.

*I didn't have strawberry jam so I used raspberry- also didnt have cashews so I used glazed almonds and it was still yummy*

Pin It!

Friday, January 15, 2010

Best chocolate cake with reese's

I made this for my dad's birthday it was SO yummy!!
I got the recipe off of Kevin and Amanda

1 box devil’s food cake mix

1 package Jello instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs, beaten

1/2 cup milk

1 tsp vanilla

2 cups chopped reeses's (mini)

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except reeses. Batter will be thick. Stir in the reeses. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)

4 cups powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/3 cup heavy whipping cream

1/2 C. peanut butter

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy. Add peanut butter last.

chop up more reese's (however many you want) and cover cake with it.

i used 1 bag but they were the HUGE bags

Pin It!

Turkey Pot Pie

I forgot to take the after pic so this is right before it went in the oven.

bear with me i didnt measure

i chopped up turkey (you could use chicken) about a cup
i used my own potatoes cooked and cubed i made too much i'd do about 1/2- 3/4 C
or if you dont want that you can use a can of potato soup
if you dont use the soup then you will need 1 can of cream of chicken soup
about 1/2 cup milk
1/2 c. corn
1/2 c carrots (really any veggies you want)
2 pie crusts (one for top and bottom)
i used a deep dish for bottom i liked that better cuz you can fit more in. then i use a reg on top. take the one for top out of the tin lay on wax paper until flat about 15-20 min then after you get everything in the bottom put on top and pinch closed cut slits and bake at 350 for abotu 20 min or until crust is brown.
season with whatever you want.
Pin It!

Wednesday, January 6, 2010

Chicken Quiche


Chicken Quiche

2 C.cubed cooked chicken
1 unbaked pastry shell (9 inch)

1/4 C bread crumbs
1 Tbsp minced dried onion
1/2 tsp salt
1/2 tsp dried parsley flakes
1/2 tsp poultry seasoning (i didnt have any so i used a rotisserie chicken seasoning)
1/4 tsp dried celery flakes
3 Tbsp flour
2 eggs beaten
1 1/4 c milk
*i added about a cup of chopped fresh spinach*

place chicken in pastry shell. in a small bowl combine the bread crumbs, onion, salt, parsley, poultry seasoning and celery flakes. Sprinkle over chicken. Add spinach (if using)
in another bowl combine flour and eggs mix until smooth.
gradually stir in milk pour over bread crumb mixture.
it should look like this before pouring it over


bake uncovered 350 for 40-50 min or until knife inserted in ceter comes out clean.

(i added fresh chopped spinach after the bread crumb mixture it was yummy)
for those vegetarians you could omit chicken and just do lots of veggies
Pin It!

Vegetarian Chili

I got this from cooking light

Yield: 8 servings (serving size: 1 1/2 cups soup)


  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 4 cups water, divided
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)


Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

Nutritional Information

276 (11% from fat)
3.5g (sat 0.3g,mono 1.3g,poly 1g)

Pin It!

Monday, January 4, 2010

Sweet and Sour Chicken

Sweet and Sour Chicken

3 lbs chicken

Sprinkle each piece of chicken with garlic power and salt. Dip in 3 well beaten eggs then roll in a mixture of ¾ C flour and ¾ C corn meal. Brown in oil and lay flat in a baking dish. Cover with sauce and bake at 350 for 1 hour turning once.


2-3 cups chicken broth

1 Cup white sugar

½ C. Ketchup

2/3 C. white vinegar

2-3 Tbsp soy sauce

Serve sauce over rice.

Pin It!

Friday, January 1, 2010

Key Lime Pie


Key Lime Pie


16 graham crackers crushed

1 cube melted butter

3 Tbsp sugar

mix together and press on pie plate.

bake 12 min at 350



1 can sweetened condensed milk (can use fat free)

3 egg yolks (can use egg substitute 8 oz)

1/2 C. key lime juice

whip eggs and add rest of ingredients


(I added green food coloring to make it look more like a lime since last time i made it i got comments that it didnt look like limes)


add to crust. bake 12-15 min just until eggs are cooked. put in fridge and cool 2-3 hours.


I topped mine with lime peel finely grated then of course with whip cream.
Pin It!