In Medium Sauce pan mix:
2 cups sugar
1/4 cup cocoa
1/2 cup butter
1 Tbl. vanilla
1/2 cup milk
& boil 1 minute
take off heat & quickly mix in
1/2 cup peanut butter
3 1/2 cups oatmeal and 1/2 cup coconut
Drop by spoonfuls on wax paper
Cool and eat
Monday, July 7, 2008
Wednesday, July 2, 2008
Apple Snicker Salad
This is very simple and very yummy!
2 Red Delicious apples
2 Gala Apples
2 green apples
1 8 oz container of Cool Whip (more or less depending on your preference)
5 Snickers candy bars
Dice apples, chop Snickers, put in bowl and stir in Cool Whip.
That's all there is to it and this is a hit with younger kids!
(This makes quite a big bowl, it's easy to size it down to your needs).
2 Red Delicious apples
2 Gala Apples
2 green apples
1 8 oz container of Cool Whip (more or less depending on your preference)
5 Snickers candy bars
Dice apples, chop Snickers, put in bowl and stir in Cool Whip.
That's all there is to it and this is a hit with younger kids!
(This makes quite a big bowl, it's easy to size it down to your needs).
Saturday, June 14, 2008
Oriental Cabbage Salad
This is Anthon's favorite salad so I promised I'd get the recipe on the blog! It does go good with a BBQ motif though.
(salad)
2 packages oriental top ramen, uncooked crunchy noodles
1 head of cabbage finely chopped
1 cup of chopped red cabbage or shredded carrots
(dressing)
3/4 cup olive oil
1/4 cup white vinegar
1/2 cup honey
use the oriental flavor packets from the top ramen
Mix the dressing and pour over the salad.
Saturday, May 31, 2008
Asian Chicken and Noodles
1 package (3 ounces) chicken flavor instant ramen noodles
1 bag (16 ounces) Birds Eye frozen farm fresh mitures broccoli, carrots, and water Chestnuts
1 tblespoon vegtable oil
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce
Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegtables. Cook 3 minutes, sitrring constantly. Drain. Meanwhile, heat oil in arge nonstick skillet over medium-high heat. Add chicken, cook and stir until browned about 8 minutes. Stir in noodles, vetables, stir-fry sauce and reserved seasoning packet. Heat through.
1 bag (16 ounces) Birds Eye frozen farm fresh mitures broccoli, carrots, and water Chestnuts
1 tblespoon vegtable oil
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce
Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegtables. Cook 3 minutes, sitrring constantly. Drain. Meanwhile, heat oil in arge nonstick skillet over medium-high heat. Add chicken, cook and stir until browned about 8 minutes. Stir in noodles, vetables, stir-fry sauce and reserved seasoning packet. Heat through.
Broccoli, Chicken, and Rice Casserole
1 can Cream of Chicken Soup
2 cups Rice
4 Chicken Breasts
amount of broccoli desired, cut up
In one pan, broil Chicken Breasts. In another pan, cook Cream of Chicken soup with 2 can fulls of water instead of the basic 1. Once soup has reached boiling stage, add rice and broccoli. Once Chicken is cooked through, cut up and add to the soup as well. Blend together and serve. ( If you do not want to cut the chicken, don't. Just serve whole with the rice and broccoli as a side. )
2 cups Rice
4 Chicken Breasts
amount of broccoli desired, cut up
In one pan, broil Chicken Breasts. In another pan, cook Cream of Chicken soup with 2 can fulls of water instead of the basic 1. Once soup has reached boiling stage, add rice and broccoli. Once Chicken is cooked through, cut up and add to the soup as well. Blend together and serve. ( If you do not want to cut the chicken, don't. Just serve whole with the rice and broccoli as a side. )
Quick Queso Dip!
1 can of Chili
1 small bottle Medium Picante Sauce
amount of cheese desired
Put Chili and Picante Sauce in pan, heat, and sprinkle cheese on top. Grab your favorite bag of tortilla chips and have a delicious Queso party!
1 small bottle Medium Picante Sauce
amount of cheese desired
Put Chili and Picante Sauce in pan, heat, and sprinkle cheese on top. Grab your favorite bag of tortilla chips and have a delicious Queso party!
Friday, May 30, 2008
Alfredo Pasta with Peas and Ham
1 lb. of mini penne pasta (or any pasta really)
1 jar of alfredo pasta sauce
1 package of frozen peas
1/2 package of turkey ham, cubed
1 tub of shredded parmesan cheese
Cook and drain pasta. Mix all ingredients together and put into baking dish. Cook at 350 degrees for 30 minutes. (You could add other ingredients like mushrooms too.)
This makes one batch and can be enough to split into two dinners for our family...usually while I am making it - I make two batches (four dinners) - I just use 8 x 8 cooking pan sizes instead of putting the full batch in a 9 x 13. I store the extra meals in my freezer to use at a later time. I found some nice size tupperware containers at Dollar Tree that work perfectly for this. Oh, and Joshua our 17-month-old LOVES it!
1 jar of alfredo pasta sauce
1 package of frozen peas
1/2 package of turkey ham, cubed
1 tub of shredded parmesan cheese
Cook and drain pasta. Mix all ingredients together and put into baking dish. Cook at 350 degrees for 30 minutes. (You could add other ingredients like mushrooms too.)
This makes one batch and can be enough to split into two dinners for our family...usually while I am making it - I make two batches (four dinners) - I just use 8 x 8 cooking pan sizes instead of putting the full batch in a 9 x 13. I store the extra meals in my freezer to use at a later time. I found some nice size tupperware containers at Dollar Tree that work perfectly for this. Oh, and Joshua our 17-month-old LOVES it!
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