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I really enjoy cooking and showing off my various creations. My cameras are on the fritz as of late, so I have not been able to post any new creations. **HOWEVER:** that should not stop you from posting any questions, comments, suggestions for recipes you would like to see posted, etc….
If you see a recipe posted by me on this website, I have tried it out myself and determined it to be tasty and good enough for anyone to try. My goal for this website is to post “how-to” pictures, end results pictures, and (one day down the line), videos that will walk you through different techniques, recipes, etc.
Again, don’t hesitate to comment! I am sure you have tried a recipe that is “superawesome” or “supereasy” and are dying to let someone else try it out. I am that person!! Also, if you have neat-o kitchen tricks and tips you’d like to share, please let me know! Have fun!!
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This recipe is really easy and my family loves it. The chili is hearty and satisfying and the leftovers are quite tasty, too! This recipe makes a good-sized pot of about 8-10 servings. For variety, try black beans instead of the red kidney beans and shredded pepper jack cheese along with or instead of the cheddar.
In order to speed up the onion and garlic-chopping process, I have a Black and Decker Handy Chopper Plus that gets the job done in less than a minute. I find it extremely helpful when I need to chop veggies and I am not concerned with their appearance. (They will be in the food, not decorating it!) Less fuss = quicker meal prep! And if you have kids/other persons in your household that don’t like those delicious “chunks of stuff” in their food, then turning the larger onion and tomato pieces in this recipe into almost-pulp might help with your finicky eaters.
Here’s what you need:
2 cups uncooked elbow macaroni
1.5 lbs ground beef
1 medium onion, chopped
2 cloves of garlic, finely chopped
1 can red kidney beans, drained
1 can (14.5 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (15 ounces) tomato sauce
1 can (4 ounces) diced green chilies
2 Tablespoonfuls chili powder
1-2 teaspoonfuls ground roasted cumin
1 cup (about 4 ounces) shredded cheddar cheese
Here’s what you do:
- Cook macaroni as directed in package.
- While macaroni is cooking, cook beef, garlic, and onion in 4-quart saucepan or Dutch oven over medium-high heat, stirring occasionally, until beef is browned. Drain.
- Drain macaroni. Stir macaroni and remaining ingredients, except cheese, into beef mixture. Heat to boiling, stirring occasionally. Reduce heat. Simmer uncovered for 20 minutes, stirring occasionally, until hot. Sprinkle with cheese. Enjoy!
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“What to cook for supper…what to cook for supper…?”
I was faced with that dilemma earlier this week and I came up with this really simple, tasty recipe that puts a twist on the traditional chicken noodle. I replaced the chicken pieces and egg noodles with Buitoni Herb Chicken Tortellini. I usually pair tortellini with marinara tomato sauce, but for this recipe, I wanted something quick and simple. I usually keep diced ribs of celery and diced onions in individual snack bags in the freezer, so that made preparing this meal super-easy. I served the bowls of steaming soup with garlic toast and glasses of ice cold milk for a comforting, satisfying meal.
Here’s what you need:
1 small onion, diced
1 rib of celery, diced
2 large carrots, sliced into medallions
2 quarts + 1 or 2 cups chicken broth (if you like more “soup” than “stuff” in your soup, add more broth)
1 tsp Mrs. Dash
1 package Buitoni Herb Chicken Tortellini
Here’s what you do:
- In a stockpot, bring chicken broth, onion, celery, carrots, and Mrs. Dash to boil. Reduce heat. Simmer uncovered for about 30 minutes, until vegetables are tender. Stir occasionally.
- Return to boil. Add tortellini, and cook for approximately 10 minutes, until pasta is done.
- Serve. Enjoy!!
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Today is Tuesday, March 8, 2011.
Happy Mardi Gras, y’all!!
To learn a short history of Mardi Gras, visit http://www.mardigrasneworleans.com/history.html
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I love my slow cookers!! I love, love, love them!! I have a 5-quart and a 3-quart, and for this recipe, I use the larger of the two. I got this recipe from a bag of Easterday Onions (http://www.easterdayfarms.com ) a few years ago and my family and I always love this chili. We use the leftovers for chili cheese fries the next day and they are SO good! The recipe requires about 20 minutes of prep work and about 6-8 hours of cooking in the slow cooker, but it is well worth it. I know it seems like I love this recipe and my slow cookers a little too much, but try it. I think you’ll understand why.
Here’s what you need:
1 pound of ground beef
3 medium onions, chopped
½ cup bell pepper, chopped
3 TBSP chili powder
1 to 3 cloves of garlic, minced
1 bay leaf
2 tsp of Tabasco sauce (to taste)
1- 15 oz. can plain diced tomatoes, undrained
1- 6 oz. can tomato paste
1 TBSP Worcestershire sauce
1 ½ cups of water
1 tsp EACH ground cumin**, dried marjoram, and dried thyme
1- 15 oz. can kidney beans, undrained
Here’s what you do:
- Cook first 3 ingredients in a large saucepan until meat is browned, drain. Add remaining ingredients, except kidney beans, stir well. Bring to boil.
- Transfer to a crock pot and cook on low for 6-8 hours. Add kidney beans, warm thoroughly, REMOVE BAY LEAF, and serve. Makes 6-8 servings.
**I have found that McCormick makes *Roasted* Ground Cumin. It smells divine and adds a flavor to this chili that is out of this world! 
This is a recipe for some AWESOME pancakes. No exaggerating. My family loves when I make a double batch of these. They aren’t too salty like the pre-boxed mixes you’ll find on supermarket shelves. A little pat of unsalted butter, a little warmed pool of real maple syrup, and a tall, ice-cold glass of milk are all you need for a delicious, satisfying breakfast that will last you well into lunch time. I usually make a double batch of these pancakes so that there are leftovers waiting in the freezer for later in the week. To freeze, cut pancake-width-sized sheets of wax paper, place in between each pancake, and place the stacks into plastic bags or plastic containers. When you’re ready to eat them, about 20 or 30 seconds or so in the microwave and you won’t even believe that you just took them out the freezer! Bon appetit!
Here’s what you need per batch (approx. 7-9 pancakes):
1 large egg
1 cup all purpose flour
¾ cup milk
1 tsp vanilla
½ tsp cinnamon
1 TBSP packed brown sugar (granulated sugar will do)
2 TBSP vegetable oil
3 tsp baking powder
¼ tsp salt
Butter, stick margarine, or shortening for griddle (if necessary)
Here’s what you do:
1. Beat egg in medium bowl with fork, whisk, or hand mixer until fluffy. Beat in remaining ingredients except butter JUST UNTIL SMOOTH. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375 degrees. (Test griddle by sprinkling a few drops of water into it. If the drops dance around, heat is just right!) If needed, grease griddle.
3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Use a ladle or ¼ cup measuring cup, if you like. Let cook until bubbly on top and puffed and dry around the edges. Turn with spatula and cook on other side until golden.
Adapted from Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today, 9th Edition. Copyright 2000
ShareYou may be wondering, “What the heck is a Cow-in-a-Blanket?” Well, my favorite hotdog of all-time is the Hebrew National 100% Beef Franks. I love these franks. They are beef kosher franks that have a wonderful flavor and don’t leave you wondering just what part of the animal you actually ate. The word “kosher” is a Jewish term meaning “fit” and is a popular term for Jewish dietary laws and permitted food items. See http://www.jewfaq.org/kashrut.htm for more info on kosher food. Ok, we have covered the cow part. The blanket part is the covering to the beef frank; in this case, a refrigerated biscuit is used. They are so good and so easy.
Here is what you need:
Cooking spray
1 can Pillsbury Grands Homestyle refrigerated biscuits
1 package Hebrew National Beef Franks
7 slices of Pepper jack cheese (or whatever cheese you like)
Here is what you do:
1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil and lightly spray with cooking spray. Wipe off excess with paper towel.
2. Lay out a sheet of wax paper and tape down corners. (You can just use your clean, dry workspace or cutting board, as well) With a rolling pin, flatten out each biscuit to length of franks. Place cheese on top of flattened biscuit, then frank on top of cheese. Roll frank snugly into each “blanket,” placing seams-side down on baking sheet. (You will have one biscuit left over. Just throw it on the baking sheet to bake along with its biscuit-blanket brethren, wrap it after it’s cooled off, and eat it for breakfast the next morning!)
3. Place on rack positioned in center of oven for approximately 17 minutes or so, until blankets are a golden brown.
4. Remove from oven, allow to cool slightly. Enjoy!
“Hey, Stephanie! Where do you get the recipes mentioned on your website?”
Well, although I asked the question here and have been asked by more than one person otherwise, I will divulge a secret: I get them from just about everywhere. For example, I found the “Ultimate Chocolate Chip Cookie” recipe on this site on the back of a bag of Gold Medal all purpose flour. I also have a killer (read: AWESOME!) slow cooker chili recipe (Easy Crockpot Chili) that I once found on a bag of onions I had purchased. As far as I know, I do believe these recipes are tested by the product makers. They know their product; they should know what to do with them!!
I have two favorite cookbooks. The first one is Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today, 9th Edition. Copyright 2000. It is oil-stained, slightly sugar-crusted, some pages are torn off the binder hinges, other recipes I have collected are falling out of it, and I wouldn’t trade it for the world. The cookbook starts off with the first chapter giving you a basic cooking overview. It tells you about measuring ingredients, mixing terminology, stocking your pantry, how-to’s, the different pots and pans for baking and cooking you may have or need, and includes “cooking terms” and “ingredients” glossaries. All the stuff you need to know about unpretentious cooking for yourself and/or your family is right there. If you are nervous about just starting out on your cooking journey in the kitchen or you are just looking for ideas on recipes you and your family would love to keep in your repertoire, then this cookbook is for you. I love it!
The other cookbook I love is actually a 1406-page textbook I had to get for my first cooking class while I was getting my bachelor of science degree in nutrition and dietetics. It is the fourth edition of On Cooking: A Textbook of Culinary Fundamentals, 2007. Authors: S R Labensky and A M Hause. The class really gave me the confidence I needed to try new recipes and really get to love cooking and baking. I often use this textbook for reference and for recipes. It delves into the history of cooking, professionalism, sanitation and food safety, nutrition, knife skills, and talks about menus and recipes even before getting into the actual recipes. The book is broken down into chapters that covers a vast array of foods, such as beef, veal, vegetarian cooking, to name a few. For each of the foods chapters, there are recipes from all over the United States that have been developed in culinary classrooms. If you can find this book, get it. Devote some time (and about $80+) and get serious about cooking!
I really love both of the aforementioned books for their recipes and information, but I suggest asking friends and neighbors for their favorite recipes, trying recipes you find in magazines, and turning over the bag of chocolate chips you find in the grocery store to find a new awesome recipe for fudge. Happy hunting!!
I have had nothing but rave reviews for these chewy, chocolatey, and downright DELICIOUS chocolate chip cookies. Try the recipe for yourself! I think you’ll discover the scrumptious snack/dessert that everyone from the ages of 1 to 100+ will keep asking you to make.
Here’s what you need:
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 cup (2 sticks) butter, softened (NOT melted or microwaved)
1 Large egg
2 1/4 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz by weight) semisweet chocolate chips*
1 cup coarsely chopped nuts (optional)
Here’s what you do:
1. Heat oven to 375 degrees. In large bowl, mix sugars, butter, and egg. Stir in baking soda, salt, and flour*. (Dough WILL BE stiff!!). Stir in chocolate chips and nuts, if desired.
2. On ungreased cookie sheets*, drop dough by rounded tablespoonfuls* about 2 inches apart. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheets to cooling racks.
NOTES******************************************
*You can use peanut butter chips, mint chocolate chips, or your favorite chips. I have tried using choc. chunks before, but it doesn’t turn out pretty for me.
*I would be sure to stir in the baking soda and salt well first, before you add the flour. Don’t overmix! Just mix until you can’t see any more flour. It’s rough if you’re not strong.
*I always line my baking sheet with aluminum foil. Clean up is a breeze. It makes it easy if you only have one pan, too!
*Use a small ice cream scoop to measure out the dough. I can usually get 4 dozen, give or take.
ShareThis makes a nice big pot. Freeze the leftovers! Save for lunch the next day! Bring it to work and share with co-workers! It’s that GOOOOOD!
You will need:
1 bag of Hurst’s HamBeens brand 15 Bean Soup, rinsed, picked over, soaked overnight, and drained (don’t get the Cajun kind–you won’t use the seasoning packet)
1 TBSP olive oil
1 medium onion, diced
1 green bell pepper, diced
1 stalk celery, diced
3 cloves garlic, minced
1 lb smoked sausage, sliced into medallions
2 quarts plus 1 cup of chicken broth or water (I prefer chicken broth)
1 TBSP chili powder
Juice of 1 lemon
1 15 oz can diced tomatoes
Dash (or two or three) of Tabasco sauce, to taste
Salt and pepper, to taste
2 cups cooked rice (I prefer Jasmine, cooked with chicken broth)
This is whatcha do:
1. Throw away that seasoning packet that comes with the beans.
2. Heat oil in stock pot or Dutch oven. Saute’ onion, bell pepper, celery, and garlic in oil until vegetables are tender.
3. Add smoked sausage to pot and cook for a few minutes. Add the beans and the broth (or water).
4. Bring beans to a boil, reduce heat, and simmer uncovered for 2 and 1/2 hours. Stir occasionally.
5. After simmering, add tomatoes, chili powder, lemon juice, and Tabasco (to taste). Simmer for another 30 minutes.
6. Salt, pepper, Tabasco to taste.
7. Serve over rice. Enjoy!!
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