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Friday, May 6, 2016
Cooking made simplePosted Tuesday, June 5, 2012, at 5:29 PM
Hello, I am so sorry it has been so long since I last posted but for some reason it would not post for me I think they now have it fixed...
I would love to have some summer recipes from all of you. Gardens are starting to produce vegetables and I love them cooked many way. So share recipes..you can also send them to my email..email@example.com...just put recipe in the title..
Cherry Coke Salad
2 (3-ounce) packages cherry Jell-O(br)
1 cup boiling water(br)
8 ounces crushed pineapple, with juice(br)
10 ounces Coke(br)
1 can cherry pie filling(br)
3 ounces cream cheese, softened(br)
1 (8-ounce) Cool Whip(br)
1/4 cup chopped pecans
Dissolve Jell-O in boiling water. Add Coke and chill for 10 to 20 minutes. Add pineapple with juice and cherry pie mix. Let set until firm. Mix about 3/4 of container of Cool Whip with softened cream cheese and spread over Jell-O. Sprinkle with chopped pecans. Return to refrigerator for at least 1 hour.
2 cans refrigerated crescent rolls(br)
1 pound sausage(br)
1 onion, chopped, optional(br)
1 bell pepper, chopped, optional(br)
Mushrooms, sliced, optional(br)
1 (8-ounce) package cream cheese
Open 1 can of rolls. Pat them into bottom of a 9-by-13-inch casserole dish. Saute sausage (if feeling "gourmet," add onion, bell pepper, mushrooms, etc.) Spread cooked sausage over crescent rolls; cut cream cheese into little chunks and distribute evenly over sausage. Top with other can of crescent rolls. Bake at 350 degrees for 15 to 20 minutes.
I have not tried this yet but I was told it was very very good. With us both being diabetics I am gonna try making it with (splenda..Walmart brand) and (splenda brown sugar) hope it works out.
4 cups granulated sugar(br)
1/2 cup brown sugar(br)
2 cups water(br)
1 teaspoon maple flavor(br)
1 teaspoon vanilla flavor
Bring sugars and water to a boil for 1 minute, no more. Add the flavorings. Pour into bottle of choice.
Slow_Cooker Cheesy Chicken and Potatoes
1 can (10-3/4 oz.) condensed cream of chicken soup(br)
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes(br)
1 Tbsp. Worcestershire sauce(br)
1/4 cup chopped fresh parsley
PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.
boneless skinless chicken breast works great
Prepare using smoked paprika.
Slow-Cooker Beef Stroganoff
2 lb. beef stew meat, cut into 1-inch cubes(br)
10 oz. fresh mushrooms, halved(br)
1 onion, chopped(br)
1 clove garlic, minced(br)
1 cup beef broth(br)
2 tsp. paprika(br)
1 tsp. salt(br)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream(br)
2 Tbsp. flour(br)
1 Tbsp. GREY POUPON Dijon Mustard(br)
1 pkg. (16 oz.) egg noodles, uncooked(br)
2 Tbsp. chopped fresh parsley
PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.
DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.
Suggestions from me:
This is really good over cooked rice also.
Serve with hot steamed vegetables for a well-balanced meal.
For More Flavor
Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat before adding to the slow cooker.
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!