tag:blogger.com,1999:blog-48293686737832902002024-03-05T10:43:53.074-08:00~See What's Cooking~love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4829368673783290200.post-9407291325444976052009-02-05T12:59:00.001-08:002009-02-05T13:10:39.304-08:00Texas Bean Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bigR-LGNMgoFZZ7BOUnCNzMHhdKGw07ebcf7_DwFU5olwyf9P_BO5XrTVdg88jhvQgZzkNuQGXizqk6Dh4HWp2gyP5fueXbP6wD6HVCVlUBm7Bv5pXZ0GjQ3XziSfJG8XpLE4U-wEuU/s1600-h/DSC04996.JPG"><img id="BLOGGER_PHOTO_ID_5299422654362594978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bigR-LGNMgoFZZ7BOUnCNzMHhdKGw07ebcf7_DwFU5olwyf9P_BO5XrTVdg88jhvQgZzkNuQGXizqk6Dh4HWp2gyP5fueXbP6wD6HVCVlUBm7Bv5pXZ0GjQ3XziSfJG8XpLE4U-wEuU/s200/DSC04996.JPG" border="0" /></a><br /><div>1 (16 ounce) can refried beans</div><div>1 (4 ounce) can green chilies</div><div>1 (3 ounce) package cream cheese</div><div>1 (4 1/2 ounce) can ripe olives, chopped</div><div>1 to 2 teaspoons chili powder</div><div>1/3 cup sour cream</div><div>3/4 cup Cheddar cheese, grated</div><br /><div><br /></div><br /><div>In small baking dish, combine beans, cream cheese, olives chili powder and sour cream. Top with grated cheese. Bake at 350 for 15-20 minutes or until bubble. Serve with tortillas or corn chips. This dip is even a hit with our kids!!</div>love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.com0tag:blogger.com,1999:blog-4829368673783290200.post-49937613036025804042008-10-15T12:24:00.000-07:002008-10-15T12:32:50.533-07:00Berry Smoothie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCye8Ds3GXJBNRYtfNT5_KsSN8-NftSGHIL853tFsg_bSPSofCSm1I3jFyCFwT45dRO1Zl1Sc7i9SHyNQaw4bLO_tT25CjeEVZEnmIW-FIaVEsRnYdGyFLqCr57hzSr1tsbievivkHPU/s1600-h/DSC03568.JPG"><img id="BLOGGER_PHOTO_ID_5257465371919575026" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCye8Ds3GXJBNRYtfNT5_KsSN8-NftSGHIL853tFsg_bSPSofCSm1I3jFyCFwT45dRO1Zl1Sc7i9SHyNQaw4bLO_tT25CjeEVZEnmIW-FIaVEsRnYdGyFLqCr57hzSr1tsbievivkHPU/s200/DSC03568.JPG" border="0" /></a> 1 Banana<br />several strawberries<br />1/2 c. blueberries<br />1/2 c. vanilla yogurt<br />1/2 c. orange juice<br />1 T. honey<br />Mix in the blender, then add ice and mix again!!<br />Our family loves this!! It's a great lunch or after school<br />snack!!<br />You can even make it with other fruit, it's great with just a banana and peaches!!love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.com0tag:blogger.com,1999:blog-4829368673783290200.post-13469621754248643622008-09-18T19:06:00.000-07:002008-09-18T19:06:00.487-07:00CHICKEN TORTILLA SOUPSuper easy, semi-homemade, yummy soup!<br /><br /><br />1 pkg Bear Creek " Chicken tortilla soup"<br />1 1/2 C. Frozen petite white corn<br />1 1/2 C. Cubed Chicken ( either cubed or shredded)<br />1 Can Kidney beans<br /><br />shredded cheese<br />1 bag of corn chips<br /><br />Prepare soup mix like directed.<br />Add the rest of ingredient and mix well.<br />Serve with corn chips topped with cheese.<br />Simmer on the stove or crock pot for a delicious warm lunch.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-4829368673783290200.post-24639439854606376762008-09-10T10:14:00.000-07:002008-09-11T14:15:18.168-07:00Arroz con Leche<a href="http://3.bp.blogspot.com/_VSTVySOkMQA/SMgAky411_I/AAAAAAAAARQ/U-zZE6AlkFs/s1600-h/DSC00654.JPG"><img id="BLOGGER_PHOTO_ID_5244442398208415730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_VSTVySOkMQA/SMgAky411_I/AAAAAAAAARQ/U-zZE6AlkFs/s320/DSC00654.JPG" border="0" /></a><br /><span style="font-family:georgia;">This is perfect dessert to make with any left over white rice. My kids love it!</span><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ingedients</span>:<br /><br /><ul><li>1 1/2 Cup Cooked White Rice ( for more flavor, cook the rice with a cinnamon stick)</li><li>2 Cups Milk</li><li>1 Can Sweetened Condensed Milk</li><li>1 Can Evaporated Milk</li><li>1 Cinnamon Stick</li><li>1 tsp Vanilla</li><li>1/4 Raisins</li></ul><p></p><p>Mix the cooked rice, milk, cinnamon stick and evaporated milk in a good size pot. Bring to a boil, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">stirring</span> constantly and watching for boil over.</p><p>Let boil for about 5 min. turn off the heat and add the whole can of condensed milk, and vanilla. </p><p>Sprinkle with raisins.</p><p>Serve warm.</p><p>Enjoy!</p>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-4829368673783290200.post-50714739280015033842008-09-09T16:56:00.000-07:002008-09-13T07:22:33.593-07:00Chicken Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPULzUAUksmfvj28wJ9dqiVcdO-xKpJytzgCPk7lusVuWSHlE-04i2N27BBsB63FeAyvBZbFOXmRJ3bwQLLkgvVWZGY0HbO0kXnJtABJBhbI2LhLQR6_EqrhHLOnTjXy8JscmFBo4Ep1c/s1600-h/DSC03556.JPG"><img id="BLOGGER_PHOTO_ID_5244178193168703570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPULzUAUksmfvj28wJ9dqiVcdO-xKpJytzgCPk7lusVuWSHlE-04i2N27BBsB63FeAyvBZbFOXmRJ3bwQLLkgvVWZGY0HbO0kXnJtABJBhbI2LhLQR6_EqrhHLOnTjXy8JscmFBo4Ep1c/s320/DSC03556.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Delicious Chicken Enchiladas</span></div><br /><div></div><div>8 flour tortillas</div><div>4 chicken breast <span style="font-size:85%;">(or 2 cans chicken)</span></div><div>1 lb. grated cheddar cheese</div><div>1 can cream of chicken soup</div><div>1 4.5 oz can of diced green chilies</div><div>1/2 cup chopped yellow onion</div><div>1/2 cup sour cream</div><br /><div></div><div>Cut or shred your chicken once it's cooked. In a large mixing bowl, mix cream of chicken soup, sour cream, chicken, onion, cheddar cheese, chili peppers, salt and pepper<span style="font-size:85%;"> (to taste).</span><span style="font-size:100%;"> Lay out 8 8 tortillas evenly spoon chicken mixture onto each tortilla. Wrap tortillas and place into Pam-sprayed pan, crease down. Bake at 400 degrees covered for 15 minutes, remove cover and bake an additional 5 minutes with left over cheese sprinkled on top.</span></div><br /><div></div><div>We love to mix Roma tomatoes and avocados with salt and pepper to taste and lime juice. Then of course add your favorite salsa and enjoy!!</div>love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.com0tag:blogger.com,1999:blog-4829368673783290200.post-63747938257445739622008-09-09T16:47:00.000-07:002008-09-13T07:22:55.376-07:00Death By Caramel<a href="http://www.blogger.com/stiesthoughts.blogspot.com"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.blogger.com/stiesthoughts.blogspot.com" border="0" /></a><br /><div><a href="http://www.blogger.com/stiesthoughts.blogspot.com"></a><span style="font-size:180%;">Death By Caramel<br /></span><br /><div></div><br /><br /><div>1 1/2 cups brown sugar</div><div>2 cups flour</div><div>2 cups oatmeal </div><div>1 tsp baking soda</div><div>1/2 salt</div><br /><br /><div></div><br /><br /><div>Mix it all together until clumps together, but can still crumble. Press 1/2 of the mixture in a greased 9x13 pan. Bake at 325 for 17 minutes. Pour one entire bottle of Smucker's Caramel topping over the crust. Generously sprinkle chocolate chips over the caramel, and top with remaining dough. Bake another 17 minutes and and remove from oven. Cool <strong>COMPLETELY</strong> and cute into bars.</div><br /><br /><div></div><br /><br /><div><span style="font-size:85%;">~Image and recipe from stiesthoughts.blogspot.com~</span></div></div>love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.com0tag:blogger.com,1999:blog-4829368673783290200.post-53191307451289211202008-09-09T16:29:00.000-07:002008-09-13T07:23:26.713-07:00Lemonade Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEbc1IZOmSX3er3KsRXIOXWZwuOUUPcMhcgOL6Q27PjJKdpafy-c3t4jHG-jyQsj-kqkc82SVS9OUYqm4FO_Xt9YKWrqourNYZVaG-9KWfkvsA8BU9nxa6Rv7oz9Q6mQFIubxSPxatYM/s1600-h/DSC03474.JPG"><img id="BLOGGER_PHOTO_ID_5244168636709343298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEbc1IZOmSX3er3KsRXIOXWZwuOUUPcMhcgOL6Q27PjJKdpafy-c3t4jHG-jyQsj-kqkc82SVS9OUYqm4FO_Xt9YKWrqourNYZVaG-9KWfkvsA8BU9nxa6Rv7oz9Q6mQFIubxSPxatYM/s200/DSC03474.JPG" border="0" /></a><br /><span style="font-size:180%;">Lemonade Cake~A taste of Sunshine<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFQtQgzoaYL4u3yhYOshKJHFF6uztcApTZiXw6oGKvmzI7eGX88shi5yKhPqh-yyfhLPGEsChKSgUh6G54Nzc2GbzjfpUJJOYncyKaXlaPVe5MbtTbEVL6RO-zIMgIjJp-mrs4j49hNw/s1600-h/DSC03469.JPG"><img id="BLOGGER_PHOTO_ID_5244168359826814562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFQtQgzoaYL4u3yhYOshKJHFF6uztcApTZiXw6oGKvmzI7eGX88shi5yKhPqh-yyfhLPGEsChKSgUh6G54Nzc2GbzjfpUJJOYncyKaXlaPVe5MbtTbEVL6RO-zIMgIjJp-mrs4j49hNw/s320/DSC03469.JPG" border="0" /></a> 1 Lemon cake mix<br />1 small pkg. instant lemon pudding<br />4 eggs<br />1/2 cup oil<br />1/2 water<br />2 cup powdered sugar<br />1 (6 oz can frozen lemonade, thawed<br /><br />Heat oven to 350 degrees. combine cake mix, pudding, eggs, oil & water. Beat with a mixer until smooth. Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.<br />While the cake is baking, combine the powdered sugar and thawed frozen lemonade. Beat until smooth. When the cake is done, pierce the bottom of the cake (if using a bundt pan), or a fork, wooden skewer or dried spaghetti noodle. Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.<br />When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the <span style="color:#ffff00;"> </span>cake & slowly pour the additional lemonade mixture on top of the cake, creating glazed.<br />Allow cake to cool & serve with whipping cream or cool whip. When using a pyrex pan, let the cake cool and then add a layer of cool whip.love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.com2tag:blogger.com,1999:blog-4829368673783290200.post-37784826714157604392008-09-09T16:13:00.000-07:002008-09-13T07:25:14.870-07:00Italian Sausage Skillet<div align="left"><span style="font-size:180%;">Italian Sausage Skillet</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAxZGukiAollZ_tA_eGcG3lmpjCY_HK66WUqqKdf4wf6F4G_b0Zm-IdXEgDttIhmWoNd_zB6YBRQcc-km71qybJVQwiHFUyPbGA6X9kmITT0Be96GXQ-1n_xzL_lX6noQ2iGfpsl_FeQ/s1600-h/DSC02913.JPG"><img id="BLOGGER_PHOTO_ID_5244164931523500770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAxZGukiAollZ_tA_eGcG3lmpjCY_HK66WUqqKdf4wf6F4G_b0Zm-IdXEgDttIhmWoNd_zB6YBRQcc-km71qybJVQwiHFUyPbGA6X9kmITT0Be96GXQ-1n_xzL_lX6noQ2iGfpsl_FeQ/s320/DSC02913.JPG" border="0" /></a> 1 1/4 pounds uncooked Italian sausage links <span style="font-size:85%;">(I use already cooked sausage from Hillshire Farm)</span></div><div align="left"><span style="font-size:85%;">3 small zucchini or yellow summer squash, cubed. (I use both)</span></div><div align="left"><span style="font-size:85%;">1/2 cup chopped onion </span></div><div align="left"><span style="font-size:85%;">1 can (14 1/2 ounces) stewed tomatoes</span></div><div align="left"><span style="font-size:85%;">Hot cooked rice or pasta</span></div><p><span style="font-size:85%;">In a skillet over medium heat, brown the sausage until no longer pink; drain. Cut sausage into 1/4 in. slices; return to the skillet to brown completely. Add zucchini and onion; cook and stir for 2 minutes. Stir in the tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve over rice or pasta. </span></p><p><span style="font-size:85%;">Yields:4-6</span></p>love to cookhttp://www.blogger.com/profile/09249135862555226848noreply@blogger.com1