Tuesday, September 27, 2011

7 up biscuits

2 c. bisquick
1/2 c. sour cream
1/2 c. 7 up
1/4 c. butter

Pre heat oven to 450
cut sour cream into bisquick mix, add 7 up. stir until blended. Makes a soft dough.
Sprinkle bisquick on cutting board or table and pat dough out. Melt 1/4 c. butter in a 9 inch square pan. place cut biscuits in pan. Bake for 12 - 15 min. or until golden brown.

Mississippi Roast

1 chuck roast
1 packet Mc Cormick au jus mix
1 packet Hidden Valley Ranch mix
5 pepperoncini peppers
2 c. water
1 beef bouillon cube

place chuck roast in crock pot, cover with au jus and ranch dressing mix. Pour water over roast, and place pepperoncini peppers on top. Cover with lid and cook on low for 8 hours or high for 4

do not add water

I used a tri tip and it was wonderful... serve with potatoes and use the juice to turn into gravy, add green beans as a side and you have a wonderful meal!

Taco Soup ~ in a crock pot

1 lb. ground beef ~ browned cooked completely
1 can of kidney beans - drained
1 can of black beans - drained
2 cans of corn - drained
1 can of rotel tomatoes
1 can of diced tomatoes -
1 packet of taco seasoning mix
1 packet of Hidden Valley Ranch dressing mix

Brown the ground beef, cook completely, drain the fat. Place cooked ground beef in the bottom of your crock pot. add the kidney beans, black beans, and corn, making sure to drain the juice from each. Pour both rotel tomatoes and diced tomatoes with juice in the crock pot. empty both ranch dressing mix and taco mix into crock pot. Stir all ingredients together and cook 4 - 6 hours.

all ingredients are cooked so you can eat this as soon as it is hot. It just blends together and gives a good flavor as it simmers.

I made this and served it with 7 up biscuits! It was a family delight. My husband said " this would be good for football nights!"

Thursday, September 15, 2011

Chicken Apple Sausage and Rice Stuffed Peppers


1 cup  Jasmine Rice or  White Rice
2 cups low sodium chicken broth
4  large red, yellow or orange bell peppers
2 tsps olive oil, divided
salt and ground black pepper
1 pkg (12 oz.) Johnsonville Chicken Apple Sausage, sliced on thin bias
1 1/2 cups onion, chopped
1/2 cup celery, chopped
8 ozs. cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 tsp fresh sage, chopped
1 tsp fresh oregano, chopped


Prepare rice according to package directions substituting chicken broth for water.  Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins.  Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.  Place peppers cut side up in a baking dish.  Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat.  Sauté sausage until lightly browned.  Add onions and celery and continue to sauté 4 minutes.  Add mushrooms and cook until vegetables are tender.  Add cranberries, apple, apricots, raisins, sage and oregano.  Cook and stir until fruit is softened, about 5 minutes.  Stir in cooked rice and heat through.  Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.  Serve immediately.

Tuesday, September 13, 2011

Balsamic Chicken in a crock pot

Balsamic Chicken in a crock pot

4 - 6 boneless skinless chicken breasts
1 yellow onion
4 garlic cloves
1/2 c. balsamic vinegar
2 tbs. olive oil
1 tsp each - dried oregano, basil, & rosemary
1/2 tsp. thyme
ground black pepper and salt to taste

Pour the olive oil on the bottom of the crock pot.
Place chicken breast in crock pot on top of olive oil, salt and pepper chicken
Slice onion thinly, and place on top of chicken breasts.
Put all dried herbs and whole garlic cloves on top of onions.
Pour balsamic vinegar on top of everything and top with diced tomatoes.

cook on high in crock pot for 4 hours or cook slow over night

My youngest son said this is amazing... and it was. I put it over noodles and the juice was wonderful soaked up with a piece of bread. This was a super easy recipe The prep time was short and easy. I just washed the chicken, and cut the onions, and peeled the garlic. It does not get much easier than this. Yummo!

Thursday, September 8, 2011

Harvest French Toast

7 eggs
1 1/2 c. milk
1/2 c. maple syrup
1/4 c. light brown sugar
1 tsp ground cinnamon
1/2 tsp. pumpkin pie spice
1 1/4 c. pure pumpkin

6oz cream cheese (softened)
1/2 c. powdered sugar

2 loaves french bread ( crust removed, cut into 1 inch squares)

mix all top 7 ingredients together, set aside. cream together cream cheese and powdered sugar, also set aside. Place half of the cubed bread in a buttered baking dish. spread cream cheese mixture over cubed bread, add remaining cubed bread on top of bread with cream cheese. whisk all top 7 ingredients together and pour over bread and cream cheese in baking dish.. Cover and place in refrigerator over night or for 8 hours until liquid mixture is absorbed by the bread.

bake uncovered at 350 for 45 min. or until light golden brown, top with powdered sugar and syrup. Enjoy

I love anything with pumpkin. I am always in search of good delicious pumpkin recipes, here is one more to add to my recipe collection! Yummo!

Friday, September 2, 2011

Muddy Buddies

9 cups of Rice Chex cereal
1 cup of semisweet chocolate chips, ( i prefer milk chocolate)
1/2 c. creamy peanut butter
1/4 c. butter
1 tsp. real vanilla extract
1 1/2 cups powdered sugar


Into large bowl, measure cereal, set aside

In 1 quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute. stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag.

Add powdered sugar, Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings (1/2 c. each)