tag:blogger.com,1999:blog-27322460554078337112023-11-16T07:45:11.227-05:00The Marquess MenuWe are often asked for our recipes & how we do our dinner "menu". I figured this was the best way to share. Hope you like it. :)Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-2732246055407833711.post-826642440209133742011-09-07T15:53:00.003-04:002011-09-07T16:09:54.353-04:00R's Savory Sloppy Joes<span style="font-family:arial;font-size:130%;"><strong>I thought I'd post my sloppy joe recipe, since I haven't yet. It's not something I fix a lot, just when we have a taste for it. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>I don't like the store bought, sweet sloppy joe or ketchup based sauces. Most people seem to & that's fine, but I do not. So, I came up with my own. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1 1/2 lbs lean ground beef (or whatever you like)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1/2 onion & green bell pepper, diced (optional)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1 can tomato sauce, low/no sodium</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>2 tablespoons wooshy sauce or A1 (whatever you have on hand)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1 teaspoon yellow mustard</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1/2 teaspoon or less hot sauce</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1/2 teaspoon each salt, black pepper, onion powder, garlic powder (can also add garlic Season All or Steak Seasoning if you like)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Essence or Red Pepper Flakes to taste (if you like it a bit spicy)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Hamburger Rolls</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Cook ground beef (& veggies if you like) until well browned, stirring often to separate the meat. Drain off any grease.</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Stir in remaining ingredients & cook until mixture is hot & bubbling. Serve on rolls.</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Yum-O!</strong></span><br /><strong><span style="font-family:Arial;font-size:130%;"></span></strong><br /><strong><span style="font-family:Arial;font-size:130%;">*Can substitute red wine vinegar for wooshy/A1 if you don't have either of those.</span></strong><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>*Can adjust amounts to feed your family.</strong></span><br /><strong><span style="font-family:Arial;font-size:130%;"></span></strong><br /><strong><span style="font-family:Arial;font-size:130%;">*Can cook meat as directed, then add everything to crock pot & cook on low all day</span></strong><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>*Total carb guess around 9-10g per serving + roll. </strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-73856083419389574312011-09-06T12:11:00.004-04:002011-09-06T12:21:06.884-04:00Corn on the Cob (COC)<span style="font-family:arial;font-size:130%;"><strong>It has been a wonderful season for local corn on the cob. I have found that the most flavorful way to fix it is the microwave of all things! It roasts it. It steams it. It comes out so nice & tender all in its own husk. And so easy!<br />Cut the tips of the cob.<br />Do not shuck it, but open up the end of the silks just a tad.<br />Put a paper towel in your microwave (just to not have silks & husk in the bottom of your microwave).<br />Lay the cob on the paper towel.<br />Microwave 1 cob at a time for 5 minutes each.<br />No turning or fussing or anything.<br />Use oven mitts to remove the cob to a plate & cover with a paper towel to keep warm.<br />Put in next cob & repeat process.<br />I use oven mitts to take them out because they are steaming hot.<br />When they are all nuked, I shuck them all at the same time using the oven mitts as well (still hot).<br />You can butter, S&P them individually or all at the same time.<br />Perfect!</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-82275158808214019182011-06-23T21:13:00.003-04:002011-06-23T21:22:01.164-04:00My Crock Pot Pasta Sauce<span style="font-family:arial;font-size:130%;"><strong>1.5 - 2 lb ground beef, browned & drained</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>4 regular or 2 large cans of low sodium tomato sauce</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1 can Rotel tomatoes with green chilies</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1 small can tomato juice</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Spices to taste - Garlic Season All, Garlic Powder, Onion Powder, Black Pepper, Oregano</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>While ground beef is cooking, put everything else in slow cooker. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>When meat is done, drain or strain, & add to slow cooker. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Put lid on, turn on high for 4-6 hours & then lower to low until dinner time. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Stir occassionally. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Add to your favorite pasta & top with your favorite cheeses if ya like. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>We serve garlic bread or bruschetta & salad with it. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Add to meatball hoagies if you like, too.</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Enjoy!</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-13353457569691162842011-06-20T09:12:00.002-04:002011-06-20T09:18:10.147-04:00Easy Caesar<strong><span style="font-family:arial;font-size:130%;">Diamond loves Caesar salad. I thought it would be easy to look up online a recipe for her, but I was wrong. All of the recipes I found didn't have all of the ingredients the way I wanted them. So, I came up with my own. Now it's EASY Caesar salad dressing.<br /><br />Easy Caesar<br />(salad dressing)<br /><br />1 cup olive oil<br />1 clove garlic, crushed or pressed<br />¾ cup grated Parmesan Cheese<br />½ teaspoon salt<br />¼ teaspoon pepper<br />1 teaspoon Dijon mustard<br />1/3 cup lemon juice<br />½ cup egg beaters<br />Dash Worcestershire sauce<br />Anchovy paste<br /><br />Put lemon juice, eggs, & mustard in blender.<br />Beat well.<br />Add oil, garlic, salt, pepper, & Parmesan cheese; blend well.<br />Add dash of Worcestershire sauce & squirt of Anchovy paste.<br />Blend all ingredients together & store in refrigerator.<br />Serve on Romaine lettuce & top with garlic croutons.</span></strong>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-55149363412673937662011-05-11T17:42:00.000-04:002011-05-13T16:54:16.068-04:00Roasted Riggies<span style="font-family:verdana;font-size:130%;"><strong>Roasted Riggies<br />(Sorry, no pic yet. Was gone quickly. LOL)<br /><br />INGREDIENTS:<br />½ - 1 lb ground Italian sausage<br />1 cup heavy cream & 1 cup ricotta<br />1 (28 ounce) can diced roasted tomatoes<br />1 (7 ounce) jar roasted red peppers<br />1/2 teaspoon parsley<br />2 teaspoons garlic powder<br />1/2 teaspoon oregano<br />1 teaspoon salt<br />1/4 teaspoon ground black pepper<br />1/8 teaspoon crushed red pepper flakes or Essence(optional)<br />1 cup grated Parmesan/Asiago/Romano cheese or Italian blend<br />1 pound rigatoni or penne pasta<br />1/4 cup chopped scallions<br /><br />DIRECTIONS:<br />1. Cook & drain sausage. Drain roasted peppers, reserving a small amount of the liquid. Blitz in blender or food processor until ‘saucey’.<br />2. Combine sausage, cream/cheese, tomatoes, roasted peppers with reserved liquid, herbs, garlic powder, salt and black pepper, and crushed red pepper/Essence in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce heats through.<br />3. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.<br />4. Stir cheese into the sauce. Stir sauce into pasta, and top with scallions.<br /><br />Nutrition<br />Information<br />Servings Per Recipe: 8<br />Calories: 571 Amount Per Serving<br />•Total Fat: 32g<br />•Cholesterol: 104mg<br />•Sodium: 1294mg Amount Per Serving<br />•Total Carbs: 53.6g<br />•Dietary Fiber: 4.4g<br />•Protein: 18.9g</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-71577336701594653712011-03-20T13:59:00.004-04:002011-03-20T14:38:15.087-04:00Diamond's Surprise Muffins (Conni's Doughnut Muffins)<span style="font-family:arial;"><strong>This is a home ec recipe Diamond got a couple years ago & I just love them! They come out wonderful every time! And they're super simple to make. </strong></span><br /><br /><span style="font-family:arial;"><strong>Diamond's Surprise Muffins</strong></span><br /><span style="font-family:arial;"><strong>3 1/2 cups flour<br />1 Tablespoon of baking powder<br />1 teaspoon salt<br />1 teaspoon cinnamon<br />1 teaspoon nutmeg<br />1 1/2 cup sugar<br />1 3/4 cups milk<br />2/3 c vegetable<br />2 eggs<br />Your favorite Jelly or Jam or chocolate or Nutella, etc<br /><br />Topping:<br />1 stick (1/2 cup) butter<br />2/3 c sugar or Splenda<br />2 tsp cinnamon<br /><br /><br />Preheat oven to 350 degrees.<br /><br />In a larging mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg and sugar.<br />In another mixing bowl, beat milk, oil and eggs.<br />Pour milk mixture into flour mixture, and stir to combine.<br /><br />Spoon 1 Tb batter into each cup of a paper-lined muffin pan.<br />Top with 1 tsp of your favorite jelly or jam.<br />Cover with batter, filling the cups about 3/4 full.<br />Bake 20-25 minutes or until test done with a toothpick.<br /><br />While they are baking, melt butter and place in a small bowl.<br />Combine additional sugar and cinnamon in another small bowl.<br />When the muffins are done, carefully remove a hot muffin from the pan, and dip the top into the melted butter.<br />Then immediately dip it into the cinnamon sugar.<br />Repeat with all of the muffins.<br />Let the muffins cool a couple minutes.<br />Eat warm or room temperature.</strong></span><br /><span style="font-family:arial;"><strong></strong></span><br /><span style="font-family:arial;"><strong>Num Yummy!!</strong></span><br /><br /><br /><div><strong><span style="font-family:Arial;"></span></strong></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586226722767238594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2isfTQ1Y9Rk7fn-q1IiApKyeS2cJfzARK-voLfp9SBGPZ6CTKMe5_Y3xxO-HtwPXEoAPSgwfb-_E57QwWY60WywthuRYDsYnpckM15pN6Vn2xoorZGRXPPuTwGJl8mNqtWWjDA_5Sybwx/s320/surprisemuffins2.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586226727820505090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn26Gq7LlO1NCO9JoidD6Ilk72djK2FpWU_3R0SCzMp9jnNZK9D7dQBhldYGJS50WtoeUSdWR5eGa2_TskqimzMAO_CqTlfYvRbRsAlBTbuaezuKyXoIPPIy0Xt_oMpXniE3Z3qhpydIGu/s320/surprisemuffins.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586226731133824418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtunq_LnpmpMjzaScUhwDqthmAULi-iMlQa2FtORE24EmUo6ftCYwNeyyuVUVIFwlpklLgZDWn5HJtWQflcAarPJCq7J-Rb5xRrb8nlU1CrRADEIQI2x7X5FQanJMbvYv3POJZQ1pTR7p/s320/surprisemuffins5.jpg" /><br /><br /><br /><div></div>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com3tag:blogger.com,1999:blog-2732246055407833711.post-21652249042812941342011-03-02T20:20:00.004-05:002011-03-02T20:40:06.808-05:00Chicken Concoction Casserole<span style="font-family:arial;font-size:130%;"><strong>This evening I had chicken tenders to fix for supper & didn't know what to do with them. I wanted it to be something different, but can't go too different with all our picky tastes. Sooo, I thought we'll come up with a casserole of some sort. Turns out, it's pretty tastey. So here it goes.<br /><br />Chicken Concoction Casserole<br />EVOO<br />1 package chicken tenders, cut bite size<br />1 package medium egg noodles<br />1 can ls cream of chicken soup<br />1 can ls cream of mushroom soup<br />1/2 onion, diced<br />1/2 bell pepper, diced<br />1/2 cup Parmesan/Romano cheese<br />1 small package shredded Italian cheese blend<br />1/2 soup can heavy cream<br />2 Tbs butter<br />Essence, Garlic Season All, Salt, Pepper, Oregano<br />PAM<br /><br />Season chicken with Essence & put in pot with a little EVOO, stir around for a few minutes. Barely cover with water & bring up to a simmer. Add veggies & stir. Cook thoroughly.<br />Meanwhile cook egg noodles in salted water until done, about 7 minutes.<br />Preheat oven to 350.<br />In a large bowl, combine soups, Parm, most of cheese blend, cream, Season All, Pepper.<br />Drain noodles & chicken & veggies and add to bowl. Stir to combine.<br />Pour into a sprayed casserole dish.<br />Top with rest of shredded cheese, little pieces of butter, & Oregano.<br />Bake for 10 minutes or until cheese and butter are melted & bubbly. Yummy!<br /><br />*Serve with Bruschetta or Italian Bread.<br /><br />*If you're not in a hurry, you can cook chicken in 1/2 pot of water & then remove & cook egg noodles in that chicken broth.</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-78599935738579044022011-02-03T18:41:00.001-05:002011-02-03T18:44:55.705-05:00My version of Minestrone<span style="font-family:arial;font-size:130%;"><strong>MINESTRONE </strong></span><br /><br /><span style="font-family:arial;font-size:130%;"><strong>Ingredients<br />• 2 tablespoons olive oil<br />• 1 teaspoon basil<br />• 2 teaspoons chopped garlic<br />• 4 slices bacon, coarsely chopped<br />• 1 pkg ground mild Italian sausage<br />• 1 teaspoon thyme<br />• 1 teaspoon sage<br />• 1 teaspoon parsley<br />• 1 chopped onion<br />• 6 cups chicken stock<br />• 2 stalks celery, sliced<br />• 2 cups chopped canned San Marzano tomatoes<br />• 3 carrots, sliced<br />• 1 can chopped green beans<br />• 2 large potatoes, peeled and diced<br />• 1 cup small pasta (penne/shells/ditalini) or 1 pkg cheese Tortillini<br />• Salt and pepper<br />• 4 scallions, chopped<br />• 1/2 cup parmesan </strong></span><br /><br /><span style="font-family:arial;font-size:130%;"><strong>Directions<br />Heat oil in large pot and cook bacon until crisp. Add the sausage and cook, breaking up the sausage with the side of a big spoon, until well browned. Stir in onions and celery and cook until tender. Stir in carrots, herbs, garlic and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender.Top with cheese & scallions. Season to taste. Yum-O!<br /><br />*Serve with Bruschetta or garlic bread.</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-44996847698670321932011-01-26T18:47:00.002-05:002011-01-26T18:50:05.217-05:00Italian Sausage Delight<span style="font-family:arial;"><strong><span style="font-size:130%;">This was a winner! The only thing I did different was I used half a box of fresh sliced crimini (baby portabella) mushrooms instead of canned.<br /><a href="http://allrecipes.com/Recipe/Italian-Sausage-Delight/Detail.aspx">http://allrecipes.com/Recipe/Italian-Sausage-Delight/Detail.aspx</a></span></strong></span><br /><span style="font-family:arial;"><strong><span style="font-size:130%;"><br /></span><br /></strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-39914523541757274202011-01-21T15:51:00.009-05:002011-01-22T19:44:09.081-05:00~T~E~A~I love tea. Well, let me rephrase that. I love most all black tea. Every now & then I will want green tea, but most always I prefer black & with NO fruit. (With 1 exception, I will drink orange tea when I am sick, but that is not the norm.)<br />I usually drink hot tea, but I also like iced tea. I prefer my tea with Splenda, tho I can drink it black. I also enjoy Splenda & milk/cream in my tea (I read that's a British thing.)<br />So I thought I would list the teas that I like. There are a lot. I keep 6 different black teas in my tea box at all times & another 4-6 kinds in the pantry.<br />So, here we go. My favorite teas in no particular order:<br /><br />Regular Black Tea<br />http://www.liptont.com/our_products/black_tea/index.aspx<br /><br />Decaf Black Tea<br />http://www.liptont.com/our_products/black_tea/blk_decaf_cup_size.aspx<br /><br />Orange Black Tea when I am sick<br />http://www.coffeeam.com/manortea12lb.html<br /><br />English Breakfast Tea<br />http://www.twiningsusashop.com/english-breakfast.html<br /><br />Irish Breakfast Tea<br />http://www.twiningsusashop.com/irish-breakfast.html<br /><br />Tazo's Awake Tea<br />http://www.tazo.com/tazo.asp?init=<br /><br />Tazo's Joy Tea<br />http://www.amazon.com/Tazo-Tea-Joy/dp/B001VZ0M38<br /><br />Oolong Tea<br />http://www.twiningsusashop.com/china-oolong.html<br /><br />Earl Grey Tea<br />http://www.bigelowtea.com/Catalog/Product/36/1/13/Earl+Grey.aspx<br /><br />Darjeeling Tea<br />http://www.twiningsusashop.com/darjeeling.html<br /><br />White Tea<br />http://theteanation.com/ItemDetails.aspx?ItemID=164<br /><br />On occassion Green Tea<br />http://www.bigelowtea.com/Catalog/Product/36/3/246/All+Natural+Organic+Pure+Green+Tea+-+USDA+Organic.aspx<br /><br />Depending on the spices I also like Chai (I do not say Chai Tea; they are the same words. It's like saying tea tea.)<br />http://www.twiningsusashop.com/chai-100-percent-organic-and-fair-trade-certified-tea-page.html <br /><br />I'm sure there are more. I like trying new black tea blends all the time. :)<br />HTHRhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-43570162354015065962011-01-20T18:03:00.005-05:002011-01-20T18:11:39.831-05:00Deb's Pork Chop and Potato Scallop<span style="font-family:arial;"><strong>Got this recipe from a friend. Had to alter it a little with what we had on hand, but it was a big hit! Thanks Deb! :)<br /><br />Pork chop and potato scallop<br />4 pork chops (used several really thin, boneless chops)<br />1 can cream of mushroom soup<br />1/2 c. sour cream (used heavy cream because we didn't have sour cream)<br />1/4 c. water<br />4 c. thinly sliced potatoes<br />Salt and pepper to taste<br /><br />Brown chops in skillet. Blend soup, sour cream, water and parsley in a 2 quart casserole. Alternate layers of potatoes and other ingredients, sprinkle with salt and pepper. Place pork chops on top. Cover and bake at 375 for 1 1/4 hours (only took 40 mins).</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-63931902101017525942011-01-19T10:43:00.003-05:002011-01-19T10:48:55.505-05:00Calzone Rolls<span style="font-family:arial;font-size:130%;"><strong>This is a RR quick take on calzones. You can "top" it with anything you like. We changed out the salami for Italain Sausage & Pepproni. Yum-O!<br /><br /></strong></span><a href="http://www.foodnetwork.com/recipes/rachael-ray/calzone-rolls-with-salami-tomato-and-basil-recipe/index.html"><span style="font-family:arial;font-size:130%;"><strong>http://www.foodnetwork.com/recipes/rachael-ray/calzone-rolls-with-salami-tomato-and-basil-recipe/index.html</strong></span></a><span style="font-family:arial;font-size:130%;"><strong> </strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-79587189471949317202011-01-19T10:37:00.003-05:002011-01-19T10:42:31.628-05:00Famous Queso Dip<span style="font-family:arial;"><strong>I started fixing this when we lived in SC. It's a quick, easy dip & Restaurant style Tortilla chips or Pita chips, or homemade ones, go perfect with it. Yum!<br /><br /></strong></span><a href="http://www.kraftrecipes.com/recipes/famous-queso-dip-51301.aspx"><span style="font-family:arial;"><strong>http://www.kraftrecipes.com/recipes/famous-queso-dip-51301.aspx</strong></span></a><span style="font-family:arial;"><strong> <br /></strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-36779625901877419312011-01-18T19:13:00.006-05:002011-01-18T19:25:30.494-05:00Rhon's Spicy Chops<span style="font-family:arial;font-size:130%;"><strong>This is 1 of the 1st recipes I ever created myself. I wanted to "doctor up" pork chops, but in a different way. I like the cans of Rotel tomatoes & green chilis. I do not like marinara sauce on chops. So I thought the tomatoes would be better. It's really easy. Just throw everything in the pan & bake. :)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Pam</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Garlic Season All</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Poultry Seasoning (yes for pork chops)</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>S&P</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Olive Oil</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Enough Chops for the family</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>1 can Rotel tomatoes & green chilis</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Shredded Italian Blend Cheese</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Preheat oven to 400 degrees. Spray pan with cooking spray. Coat chops on both sides with seasonings to taste & lay in pan in single layer. Top with can of tomatoes. Drizzle with just a little olive oil to make shiny. Bake for 45 mins-1 hour or until done. 5 minutes before they're done, top with cheese & put back in oven to melt. </strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>*If you don't like the little bit of heat from the chilis, you could use just a can of tomatoes.</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Enjoy! :)</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-45034647648083062732011-01-05T17:01:00.002-05:002011-01-05T17:03:22.064-05:00Bob's Oven Fried Chicken<span style="font-family:arial;font-size:130%;"><strong>Bob makes awesome oven fried chicken. Tastes just as good as fried chicken, but without all the oil & mess.<br />He uses this Betty Crocker recipe & adds extra seasonings like Garlic Season All, garlic powder, & poultry seasoning to taste. </strong></span><br /><br /><a href="http://www.bettycrocker.com/recipes/oven-fried-chicken/63392ed9-c33b-4e6b-887b-0f9c30e5e693?p=1"><span style="font-family:arial;font-size:130%;"><strong>http://www.bettycrocker.com/recipes/oven-fried-chicken/63392ed9-c33b-4e6b-887b-0f9c30e5e693?p=1</strong></span></a>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-67087927920739821292010-12-13T20:24:00.003-05:002010-12-13T20:29:27.825-05:00Easy OREO Truffles (Sugar Free Version, too)<span style="font-family:arial;font-size:130%;"><strong>Ingredients:<br />1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened {I use fat free or low fat}</strong></span><i><br /><span style="font-family:arial;font-size:130%;"><strong>1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided {I use sugar free Oreos}</strong></span><i><br /><span style="font-family:arial;font-size:130%;"><strong>2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted {I just skipped this part all together}</strong></span><i><br /><br /><span style="font-family:arial;font-size:130%;"><strong>Directions:<br /><br />MIX cream cheese and 3 cups cookie crumbs until well blended.<br /><br />SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.<br /><br />REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.<br /><br />http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx </strong></span></i></i></i>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-24252262812971758822010-11-25T19:30:00.005-05:002010-11-25T19:36:09.677-05:00Bob's Spiced Pumpkin Tartlets<span style="font-family:arial;font-size:130%;"><strong>Ingredients:<br />1 package (15 oz. size) double-crust refrigerated pie crusts<br />1 can (15 oz. size) solid pack pumpkin<br />2 cups thawed Cool Whip<br />1 teaspoon pumpkin pie spice<br />1 package (3.4 oz. size) cheesecake instant pudding mix<br />Powdered sugar<br />1/4 cup chopped pecans, optional<br />1 small orange, optional<br /><br />Directions:<br /><br />Heat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle.<br /><br />Using a buscuit cutter/bread tube/or glass, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press one into each cup of a mini muffin pan. Prick bottom of pastry with pastry tool. (Can usually roll out dough again to get a few more.)<br /><br />Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make rest of tart shells.<br /><br />Meanwhile, combine pumpkin, whipped topping and spice in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.<br /><br />Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture, or fill in a zip top bag & cut corner. Pipe into tart shells.<br /><br />Chop pecans; sprinkle over tartlets if desired. Zest orange; sprinkle zest over tartlets, if desired.</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-84014545409651280992010-11-20T19:28:00.003-05:002010-11-20T19:33:37.807-05:00Spicedoodles (Snickerdoodles with a kick)<span style="font-family:arial;font-size:130%;"><strong>1/2 cup butter (1 stick), softened<br />1/2 cup granulated sugar<br />1/3 cup brown sugar<br />1 egg<br />1/2 teaspoon vanilla<br />1 1/2 cups flour<br />1/4 teaspoon salt<br />1/2 teaspoon baking soda<br />1/4 teaspoon cream of tartar<br /><br />Topping<br />2 tablespoons granulated sugar<br />1 teaspoon pumpkin pie spice<br /><br />1. In a large bowl, cream together the butter and sugars with<br />an electric mixer on high speed. Add the egg and vanilla and<br />beat until smooth.<br /><br />2. In another bowl, combine the flour, salt, baking soda, and<br />cream of tartar.<br /><br />3. Pour the dry ingredients into the wet ingredients and mix well.<br /><br />4. Preheat oven to 300 degrees while you let the dough rest for<br />30 to 60 minutes in the refrigerator.<br /><br />5. In a small bowl, combine the sugar with the pumpkin pie spice for the<br />topping.<br /><br />6. Take about 2 teaspoons of the dough and roll it into a<br />ball. Roll this dough in the cinnamon/sugar mixture and press it<br />onto an ungreased cookie sheet. Repeat for the remaining cookies.<br /><br />7. Bake the cookies for 12 to 14 minutes and no more. The cookies<br />may seem undercooked, but will continue to develop after they are<br />removed from the oven. When the cookies have cooled they should be<br />soft and chewy in the middle.<br /><br />Makes 16 to 18 cookies.<br /><br />*I double the recipe - 2 sticks of butter, etc*</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-57773305883748146542010-10-13T13:10:00.005-04:002010-10-13T13:19:21.546-04:00Pumpkin Chocolate Chip Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKSi2Wh42-claIpZL0dTm3YDmNmy3naXYYCEc-VXRArez2nCsimLtKREl-gkCC7O8CnkhwqujE9Sw2WA2nwC_CdmgYyiKEelY7SgAw1npBfvIG2TdttE5MSw0vXwk5oQCCt7XqZnnjTsM/s1600/101310+0011.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527581401876672866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKSi2Wh42-claIpZL0dTm3YDmNmy3naXYYCEc-VXRArez2nCsimLtKREl-gkCC7O8CnkhwqujE9Sw2WA2nwC_CdmgYyiKEelY7SgAw1npBfvIG2TdttE5MSw0vXwk5oQCCt7XqZnnjTsM/s320/101310+0011.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw6oeu4QaKvY2PanY03hk3QEAtvcfis2oDXZ-pu85opr1W2WdWyFrPj8lUbXRe5BcvW48b7BAtp8Kchs5esyRSu_9VW5jTrHljEKTEDPcbCjpDXL1cq_uinKIZQ3FbLtXULvtiFWfdQ1z/s1600/101310+006.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527581068519310210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw6oeu4QaKvY2PanY03hk3QEAtvcfis2oDXZ-pu85opr1W2WdWyFrPj8lUbXRe5BcvW48b7BAtp8Kchs5esyRSu_9VW5jTrHljEKTEDPcbCjpDXL1cq_uinKIZQ3FbLtXULvtiFWfdQ1z/s320/101310+006.jpg" /></a><br /><br /><div><strong><span style="font-family:Arial;font-size:130%;"></span></strong></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43agkl31ybbkCw7QNkkeGY9QWjFWrJMG_gqzKGvvkB2QfzYq5dHIcDnhfmFWe3KoZrM8-VPyaMtasJ0v-AwPWp8BRxP3cVLDiyDCoqLYnB6ob6LkPSwFPwcGGYmyxyvKo4u5pwLprqDp2/s1600/101310+003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527580629503485042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43agkl31ybbkCw7QNkkeGY9QWjFWrJMG_gqzKGvvkB2QfzYq5dHIcDnhfmFWe3KoZrM8-VPyaMtasJ0v-AwPWp8BRxP3cVLDiyDCoqLYnB6ob6LkPSwFPwcGGYmyxyvKo4u5pwLprqDp2/s320/101310+003.jpg" /></a><br /><br /><br /><div><strong><strong><strong><span style="font-family:arial;font-size:130%;">These are so good! </span></strong></strong></strong></div><br /><br /><br /><div><strong><strong><strong><span style="font-family:arial;font-size:130%;"><a href="http://allrecipes.com/Recipe/Pumpkin-Chocolate-Chip-Muffins/Detail.aspx">http://allrecipes.com/Recipe/Pumpkin-Chocolate-Chip-Muffins/Detail.aspx</a> </span></strong></strong></strong></div><br /><br /><br /><div></div></div></div>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-65376382822718133052010-09-26T17:43:00.003-04:002010-09-26T17:47:29.426-04:00Paula Deen's Donut Recipe<span style="font-family:arial;font-size:130%;"><strong>These are so good. Diamond learned a similar recipe in home ec. Then, we used a cinnamon & Splenda mixture & different jellies, sf jellies, & apple butter.<br />Enjoy!<br /></strong></span><a href="http://www.foodnetwork.com/recipes/paula-deen/canned-biscuit-dough-donuts-and-holes-recipe/index.html"><span style="font-family:arial;font-size:130%;"><strong>http://www.foodnetwork.com/recipes/paula-deen/canned-biscuit-dough-donuts-and-holes-recipe/index.html</strong></span></a>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-85948549003443842852010-08-28T21:02:00.000-04:002010-08-28T21:04:33.880-04:00<strong><span style="font-family:arial;font-size:180%;">Bob’s Famous Brownies<br /><br />2 cups sugar<br />1 cup butter, softened<br />2 tsp vanilla<br />4 eggs<br />1 1/3 cup AP flour<br />1 cup dark chocolate cocoa powder<br />1 tsp baking powder<br />1 tsp salt<br />1 cup chopped walnuts (optional)<br /><br />Heat oven to 350. Melt cocoa & butter in sauce pan over low heat. Stir in remaining ingredients. Spread in greased 13x9" pan.<br />Bake until wooden pick inserted in center comes out clean, 25-30 minutes; cool.<br /><br /><br />*If using self-rising flour, omit baking powder & salt.</span></strong>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-5008632725159907102010-02-25T16:47:00.004-05:002010-07-29T19:37:18.673-04:00Chicken Paprikash<span style="font-family:arial;font-size:130%;"><strong>I got a friend's recipe, but then found this 1 & tweaked them both together.<br />http://www.cooks.com/rec/doc/0,1739,145174-230201,00.html<br />I used Hot Hungarian Paprika + garlic powder & onion powder.<br />I cooked the pasta on the stove top & then put portions on plates & put the chicken & sauce <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">over top</span>.<br /><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Hubbs</span> suggested using boneless chicken next time so it's easier to eat.<br />And my friend's recipe uses a cornstarch <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">thickener</span> instead of flour.<br />Sorry to be so vague, but you can really just go by this recipe link. I just like the Hot Paprika for this dish, rather than regular.<br />Enjoy!<br /></strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-4207505014837741582010-02-16T10:59:00.004-05:002010-07-29T19:31:30.209-04:00Bayou Pasta (same as other recipe, but without chicken)<span style="font-family:arial;font-size:130%;"><strong>Bayou Pasta<br />Recipe altered from <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Emeril</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Lagasse</span><br /></strong></span><br /><span style="font-family:arial;font-size:130%;"><strong>Ingredients<br />1 pound linguine<br />1/4 cup kosher salt<br />2 tablespoons unsalted butter<br />1 tablespoon olive oil<br />1 tablespoons Essence<br />1 teaspoons salt<br />1 cup finely chopped yellow onion<br />1 tablespoon minced garlic<br />1 1/2 cups heavy cream<br />1 cup diced tomatoes<br />1/2 cup reserved pasta cooking water<br />1/2 cup chopped green onion<br />1/4 cup grated Parmesan<br />2 tablespoons chopped fresh parsley leaves</strong></span><br /><span style="font-family:arial;font-size:130%;"><strong><br />Directions<br />Set a large 1-gallon stock pot of water to a boil & add the kosher salt. Place the linguine in the pot & stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (<span id="SPELLING_ERROR_2" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">dente</span>), about 12 minutes.<br />While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter & olive oil to the pan. Once the butter has melted, add the onions to the pan & saute until the onions are softened & lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan & saute until fragrant, about 30 seconds. Add the cream, 1 tablespoon of Essence, & 1 teaspoon of salt, to the pan & bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine & the reserved cooking water to the pan & cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat & add the green onions, Parmesan & parsley & toss to blend. Serve immediately.</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-23591144992463445992010-02-11T18:31:00.003-05:002010-07-29T19:25:58.320-04:00Sausage with Peppers and Pasta<span style="font-family:arial;font-size:130%;"><strong>http://www.kraftrecipes.com/recipes/sausage-peppers-pasta-113822.aspx<br /><br />Very yummy. The only difference I did was use a can of <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Rotel</span> tomatoes & <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">chilies</span> instead of Italian tomatoes. :)</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0tag:blogger.com,1999:blog-2732246055407833711.post-13777532080589353892010-02-09T22:10:00.003-05:002010-07-29T19:32:33.407-04:00Mexican Rice<span style="font-family:arial;font-size:130%;"><strong>Mexican Rice<br /><br />Vegetable or Canola Oil<br />2 tsp Crushed garlic<br />1 ½ cups Mahatma Rice<br />1 Onion, chopped<br />1 Bell pepper, chopped<br />Salt & pepper to taste<br />Cumin, optional<br />Small can tomato sauce<br />Water<br /><br />Put pan on medium. Add enough oil to coat bottom of pan. Add crushed garlic (do not burn). Stir & brown.<br />Add rice. Stir & make shiny.<br />Add chopped onion, green pepper, salt & pepper (cumin, optional).<br />Add small can or ½ large can of tomato sauce. Stir.<br />Add 3 large glasses of water. Stir & cover.<br />Let boil on high heat for about 8 minutes.<br />Put heat on low & simmer for 20 minutes, covered.<br />Check & stir at 19 minutes. Should be done at 20.<br />*Add more water if needed.</strong></span>Rhonhttp://www.blogger.com/profile/08432286656663646987noreply@blogger.com0