tag:blogger.com,1999:blog-31558272521070285282024-02-06T21:25:04.973-08:005 Things Cooking*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-3155827252107028528.post-31396512814933002072009-12-01T16:56:00.000-08:002009-12-01T17:01:25.306-08:00Pumpkin PralineWelcome back to cooking! I'd like to pretend I haven't cooked a meal since I last posted here in May, but I've just been too busy doing everything else. Now that I'm just a stay at home mom again with lots of time on my hands (ha! don't we all wish...) I'm back to enjoying my quickie meals in the kitchen.<br /><br />This is a GREAT one, and a perfect fall/holiday/Thanksgiving/Make your house smell like Yankee candles dessert.<br /><span style="color: rgb(255, 255, 255);font-size:180%;" ><br />Pumpkin Praline</span><br /><br /><span style="color: rgb(0, 0, 153);">16 oz. pumpkin</span><br /><span style="color: rgb(0, 0, 153);">1 cup sugar</span><br /><span style="color: rgb(0, 0, 153);">3 eggs</span><br /><span style="color: rgb(0, 0, 153);">1 can evaporated milk</span><br /><span style="color: rgb(0, 0, 153);">3 tsp. pumpkin spice (I use pumpkin pie spice)</span><br /><br /><span style="color: rgb(0, 0, 153);">Whip all ingredients with a wisk. Set aside.</span><br /><br /><span style="color: rgb(0, 0, 153);">1 yellow cake mix (dry)</span><br /><span style="color: rgb(0, 0, 153);">3/4 cube of melted butter</span><br /><span style="color: rgb(0, 0, 153);">3 oz of your favorite nut, chopped (I put them in a ziplock bag and smash with a rolling pin. my toddler loves this part)</span><br /><br /><span style="color: rgb(0, 0, 153);">Spray a 9 x 13 pan. Pour pumpkin mixture on the bottom. Spread the yellow cake mix on top. Sprinkle with nuts and spread the butter on top of the entire cake. Bake for 55 minutes at 350 degrees.</span><br /><br />I've already made this twice since discovering it last week. It makes your house smell amazing and is great with vanilla ice cream, whip cream, or just plain. I bet it would be great with a spice cake. Try adding a tsp of cinnamon for extra holiday flavor!<br /><br />Happy baking.*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-13549879820023804592009-05-28T10:30:00.000-07:002009-05-28T10:30:00.793-07:00Italian Marinated ChickenDon't have any good marinade on hand? This is a simple marinade that tastes great!<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Italian Marinated Chicken</span><br /><br /><span style="color: rgb(0, 0, 153);">1 3/4 cups chicken stock</span><br /><span style="color: rgb(0, 0, 153);">1 Tbsp. canned diced tomatoes, drained</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. grated Parmesan cheese</span><br /><span style="color: rgb(0, 0, 153);">1/2 tsp. Italian seasoning, crushed</span><br /><span style="color: rgb(0, 0, 153);">1/4 tsp. garlic powder</span><br /><span style="color: rgb(0, 0, 153);">6 skinless, boneless chicken breasts</span><br /><br /><span style="color: rgb(0, 0, 153);">Mix everything but the chicken in a resealable plastic bag. Add chicken and shake gently to coat. Seal the bag and refrigerate for 30 minutes.</span><br /><br /><span style="color: rgb(0, 0, 153);">Grill chicken for 15 minutes or until cooked through, brushing often with stock mixture.</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com1tag:blogger.com,1999:blog-3155827252107028528.post-49670557473118736322009-05-27T10:40:00.000-07:002009-05-27T10:48:32.273-07:00Oriental ChickenAnother Campbell's recipe that's worth trying.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Oriental Chicken</span><br /><br /><span style="color: rgb(0, 0, 153);">4 boneless, skinless chicken breasts</span><br /><span style="color: rgb(0, 0, 153);">1 can condensed cream of chicken soup</span><br /><span style="color: rgb(0, 0, 153);">1/3 cup water</span><br /><span style="color: rgb(0, 0, 153);">1 Tbsp. soy sauce</span><br /><span style="color: rgb(0, 0, 153);">1/4 tsp. ground ginger</span><br /><span style="color: rgb(0, 0, 153);">1 pkg. (10 oz) frozen green beans</span><br /><span style="color: rgb(0, 0, 153);">2 green onions, chopped</span><br /><br /><span style="color: rgb(0, 0, 153);">Saute chicken in oil over medium-high heat for 10 minutes or until golden brown. Stir in the rest of the ingredients, heat to boil. Reduce heat to low and simmer for five minutes. Serve over rice.</span><br /><br />*Try assorted oriental veggies or add carrots!*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-29561542471424454792009-05-08T10:30:00.000-07:002009-05-08T10:30:00.812-07:00Campbell's Week: Chicken and Cheese EnchiladasSuper easy!<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Chicken and Cheese Enchiladas</span><br /><br /><span style="color: rgb(0, 0, 153);">1 can condensed cream of chicken soup</span><br /><span style="color: rgb(0, 0, 153);">1/2 cup sour cream</span><br /><span style="color: rgb(0, 0, 153);">1 cup salsa</span><br /><span style="color: rgb(0, 0, 153);">2 tsp. chili powder</span><br /><span style="color: rgb(0, 0, 153);">2 cups chopped cooked chicken</span><br /><span style="color: rgb(0, 0, 153);">1/2 cup shredded cheese (Monterey Jack is great!)</span><br /><span style="color: rgb(0, 0, 153);">6 flour tortillas, warmed</span><br /><span style="color: rgb(0, 0, 153);">1 small tomato, chopped (opt.)</span><br /><span style="color: rgb(0, 0, 153);">1 green onion, sliced (opt.)</span><br /><br /><span style="color: rgb(0, 0, 153);">Heat oven to 350. Stir soup, sour cream, salsa, and chili powder in a medium-sized bowl.</span><br /><br /><span style="color: rgb(0, 0, 153);">Stir 1 cup of the sauce mixture with chicken and cheese in a large bowl. Divide this mixture up between the six tortillas. Roll tortillas and place them seam-side up in a 2 quart shallow baking dish. Pour the remaining sauce over the rolled tortillas. Cover.</span><br /><br /><span style="color: rgb(0, 0, 153);">Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.</span><br /><br />Add a little protein and fiber by stirring in 1/2 cup rinsed black beans with chicken before filling tortillas.*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-25329487268291323242009-05-07T10:30:00.000-07:002009-05-07T10:30:00.520-07:00Campbell's Week: Lemon Asparagus Chicken<span style="color: rgb(255, 255, 255);font-size:180%;" >Lemon Asparagus Chicken</span><br /><br /><span style="color: rgb(0, 0, 153);">4 boneless, skinless chicken breasts</span><br /><span style="color: rgb(0, 0, 153);">1 can condensed cream of asparagus soup</span><br /><span style="color: rgb(0, 0, 153);">1/4 cup milk</span><br /><span style="color: rgb(0, 0, 153);">1 Tbsp. lemon juice</span><br /><span style="color: rgb(0, 0, 153);">1/8 tsp. ground black pepper</span><br /><span style="color: rgb(0, 0, 153);">lemon slices (optional)</span><br /><br /><span style="color: rgb(0, 0, 153);">Saute chicken in 1 Tbsp. oil until brown. Add soup, milk, lemon juice, and pepper. Heat to a boil. Cover and cook 5 minutes on low heat. Serve with lemon slices. Serves four.</span><br /><br />Serve with pasta!*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-62438563944152803462009-05-06T10:30:00.000-07:002009-05-06T10:30:00.882-07:00Campbell's Week: Citrus & Salsa Pork Roast<span style="color: rgb(255, 255, 255);font-size:180%;" >Citrus & Salsa Pork Roast</span><br /><br /><span style="color: rgb(0, 0, 153);">1 jar (11 oz.) chunky salsa</span><br /><span style="color: rgb(0, 0, 153);">1 large can (11 oz.) Mandarin orange segments, drained</span><br /><span style="color: rgb(0, 0, 153);">2 lbs. pork tenderloins (or chicken, if that's what you've got!)</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. olive oil</span><br /><span style="color: rgb(0, 0, 153);">2 tbsp. chopped fresh cilantro</span><br /><span style="color: rgb(0, 0, 153);">1 lime, cut into wedges (optional)</span><br /><br /><span style="color: rgb(0, 0, 153);">Heat over to 425. Stir salsa and oranges in a small bowl. Place meat in a shallow 3 quart pan. Rub meat with oil, pour on salsa mixture. Bake for 35 minutes or until meat is cooked through. Remove from pan and let stand for 10 minutes. Sprinkle with cilantro and serve with lime.</span><br /><br />Try this with peach slices or pineapple chunks! Serve with rice.<br /><br />On a budget? Check the manager's special section of the meat department for great deals on cuts you wouldn't normally buy.*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-36802925696375395932009-05-05T10:30:00.000-07:002009-05-05T10:30:00.140-07:00Campbell's Week: Tomato-Basil ChickenAnother Campbell's recipe--a great way to turn basic soups into great dinners!<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Tomato-Basil Chicken</span><br /><br /><span style="color: rgb(0, 0, 153);">4 boneless, skinless chicken breasts</span><br /><span style="color: rgb(0, 0, 153);">1 can condensed tomato soup</span><br /><span style="color: rgb(0, 0, 153);">1/2 cup milk</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. grated Parmesan cheese</span><br /><span style="color: rgb(0, 0, 153);">1/2 tsp. basil</span><br /><span style="color: rgb(0, 0, 153);">1/4 tsp. garlic powder</span><br /><span style="color: rgb(0, 0, 153);">4 cups hot cooked tube pasta</span><br /><br /><span style="color: rgb(0, 0, 153);">Saute chicken in 1 tbsp. oil until browned. Add soup, milk, cheese, basil, and garlic. Heat to a boil. Cover and cook on low heat for 5 minutes. Serve with pasta.</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-24540163909262735242009-05-04T10:28:00.000-07:002009-05-04T10:39:42.230-07:00Campbell's Week: Green Bean CasseroleThis week features some Campbell's recipes that are on my "to try" list.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Green Bean Casserole</span><br /><br /><span style="color: rgb(0, 0, 153);">1 can cream of mushroom soup</span><br /><span style="color: rgb(0, 0, 153);">1/2 cup milk</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. soy sauce</span><br /><span style="color: rgb(0, 0, 153);">4 cups cooked green beans (use 1 16-20 oz. frozen package or 2 cans)</span><br /><span style="color: rgb(0, 0, 153);">1 1/3 cup french fried onions</span><br /><span style="color: rgb(0, 0, 153);">dash of black pepper</span><br /><br /><span style="color: rgb(0, 0, 153);"> <strong>MIX </strong>soup, milk, soy, black pepper, beans and <b>2/3 cup</b> onions in 1 1/2-qt. casserole.<br /></span><br /> <span style="color: rgb(0, 0, 153);"> <strong>BAKE </strong>at 350°F. for 25 min. or until hot.<br /></span><br /> <span> <strong style="color: rgb(0, 0, 153);">STIR </strong><span style="color: rgb(0, 0, 153);">. Sprinkle with remaining onions. Bake 5 min.</span><br /><br /><span style="color: rgb(0, 0, 153);">Serves 6.</span><br /><br />Try this with broccoli instead of green beans, or omit soy sauce and add cheddar cheese instead. This can be made a day ahead--just cover and refrigerate!<br /></span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-24511200491518860602009-05-01T10:00:00.000-07:002009-05-01T10:00:00.349-07:00Cocoa-Peanut Butter-Banana SmoothiesThis is a Betty Crocker recipe. Perfect for adding some health into dessert, right?<br /><span style="color: rgb(255, 255, 255);font-size:180%;" ><br />Cocoa-Peanut Butter-Banana Smoothies</span><br /><br /><span style="color: rgb(0, 0, 153);">1 1/2 cups vanilla yogurt (buy a 2 lb container)<br />1 cup chocolate milk (or skim milk and chocolate syrup)<br />1/4 cup creamy peanut butter<br />2 small bananas, sliced<br />3-5 ice cubes<br />1 cup Cocoa Puffs cereal, coarsely crushed (optional)<br /><br />Place all ingredient except cereal in blender. Cover, blend on high speed about 30 seconds or until smooth. Pour into four glasses, sprinkle with cereal. Serve immediately and enjoy! </span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-6133924474631926262009-04-30T10:00:00.001-07:002009-04-30T10:00:00.487-07:00Microwave Fudge Pudding Cake<span style="color: rgb(255, 255, 255);font-size:180%;" >Fudge Pudding Cake (microwave!)</span><br /><br /><span style="color: rgb(0, 0, 153);">1 c. all purpose flour</span><br /><span style="color: rgb(0, 0, 153);">¾ c. granulated sugar</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. baking cocoa</span><br /><span style="color: rgb(0, 0, 153);">2 tsp. baking powder</span><br /><span style="color: rgb(0, 0, 153);">¼ tsp. salt</span><br /><span style="color: rgb(0, 0, 153);">½ c. milk</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. vegetable oil</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. vanilla</span><br /><span style="color: rgb(0, 0, 153);">1 c. chopped nuts</span><br /><span style="color: rgb(0, 0, 153);">1 c. packed brown sugar</span><br /><span style="color: rgb(0, 0, 153);">¼ c. baking cocoa</span><br /><span style="color: rgb(0, 0, 153);">1 ¾ c. boiling water</span><br /><br /><span style="color: rgb(0, 0, 153);">1. Mix flour, granulated sugar, 2 Tbsp. cocoa, baking powder, and salt in 2-quart </span><br /><span style="color: rgb(0, 0, 153);">microwavable casserole.</span><br /><span style="color: rgb(0, 0, 153);">2. Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in casserole. Mix brown </span><br /><span style="color: rgb(0, 0, 153);">sugar and ¼ c. coca; sprinkle over batter. Pour boiling water over batter.</span><br /><span style="color: rgb(0, 0, 153);">3. Microwave uncovered on medium (50%) 9 minutes; rotate casserole ½ turn. Microwave </span><br /><span style="color: rgb(0, 0, 153);">uncovered on high 5-6 minutes or until top is almost dry. Serve warm with ice cream or </span><br /><span style="color: rgb(0, 0, 153);">whipped cream.</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-49460677271371374282009-04-29T10:00:00.000-07:002009-04-29T10:00:00.702-07:00Stuffed French Toast<span style="color: rgb(0, 0, 0);">Another twist on a traditional recipe. Great for an easy dinner or breakfast in bed (*hint* Mother's Day is coming up! *hint*)<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Stuffed French Toast</span><br /><br /><span style="font-size:100%;"><span style="color: rgb(0, 0, 153);">12 slices French bread (we just used regular and it was still good)</span><br /><span style="color: rgb(0, 0, 153);">6 Tbsp cream cheese</span><br /><span style="color: rgb(0, 0, 153);">¼ c. jam (any flavor)</span><br /><span style="color: rgb(0, 0, 153);">3 eggs</span><br /><span style="color: rgb(0, 0, 153);">½ c. skim milk</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. granulated sugar</span><br /><span style="color: rgb(0, 0, 153);">Cinnamon and/or vanilla as desired</span><br /><br /><span style="color: rgb(0, 0, 153);">1. Spread cream cheese on one slice, jam on the other, and make 6 sandwiches.</span><br /><span style="color: rgb(0, 0, 153);">2. Mix everything else together, dip both sides, and cook.</span><br /><span style="color: rgb(0, 0, 153);">3. Great with syrup and powdered sugar!</span><br /></span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com1tag:blogger.com,1999:blog-3155827252107028528.post-17506777052008194302009-04-28T10:00:00.000-07:002009-04-28T10:00:00.860-07:00Chicken Enchilada Pizza<span style="color: rgb(255, 255, 255);font-size:180%;" >Chicken Enchilada Pizzas</span><br /><br /><span style="color: rgb(0, 0, 153);">4 flour tortillas (10-inch)</span><br /><span style="color: rgb(0, 0, 153);">1 Tbsp. vegetable oil</span><br /><span style="color: rgb(0, 0, 153);">1 medium onion, thinly sliced</span><br /><span style="color: rgb(0, 0, 153);">2 c. chopped cooked chicken breast</span><br /><span style="color: rgb(0, 0, 153);">½ c. green salsa (red also works)</span><br /><span style="color: rgb(0, 0, 153);">1 can (2¼ oz.) sliced ripe olives, drained</span><br /><span style="color: rgb(0, 0, 153);">1/3 c. sour cream</span><br /><span style="color: rgb(0, 0, 153);">1 c. shredded Monterey Jack cheese</span><br /><br /><span style="color: rgb(0, 0, 153);">1. Heat oven to 400, place tortillas on ungreased cookie sheet, bake about 5 minutes or </span><br /><span style="color: rgb(0, 0, 153);">until crisp.</span><br /><span style="color: rgb(0, 0, 153);">2. While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat. </span><br /><span style="color: rgb(0, 0, 153);">Cook onion in oil, stirring frequently, until tender; remove from heat. Stir in chicken, </span><br /><span style="color: rgb(0, 0, 153);">salsa and olives.</span><br /><span style="color: rgb(0, 0, 153);">3. Spread sour cream on tortillas. Top with chicken mixture and cheese. Bake 5-6 minutes </span><br /><span style="color: rgb(0, 0, 153);">or until cheese is melted.</span><br /><br /><span style="color: rgb(0, 0, 0);">I'm not really a fan of olives, so I substituted a small can of diced green chilis to add some zest!*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-21574916762925288512009-04-27T09:47:00.000-07:002009-04-27T10:06:23.706-07:00Back in Business! Thai Chicken Pizza<span style="color: rgb(0, 0, 0);">Sorry for the recipe hiatus: it was finals week here and both computers bit the dust! My rented desktop had to be returned before my husband could graduate (congratulations Eric! I love you!) and my husband's laptop suddenly gave up the ghost.<br /><br />NOW it's time to get back to cooking (the easy way!). I love pizza, but homemade pizza either requires a lot of work to make everything from scratch or money to buy all of the ingredients. I was so excited when I found these recipes for variety pizzas that use tortillas and other easy to find ingredients.</span><br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Thai Chicken Pizza</span><br /><br /><pre style="font-family: times new roman;"><span style="color: rgb(0, 0, 153);">6 flour tortillas (10-inch)</span><br /><span style="color: rgb(0, 0, 153);">1/2 c. peanut butter</span><br /><span style="color: rgb(0, 0, 153);">1/4 c. soy sauce</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. rice vinegar</span><br /><span style="color: rgb(0, 0, 153);">2 tsp. sugar</span><br /><span style="color: rgb(0, 0, 153);">2 c. shredded mozzarella cheese</span><br /><span style="color: rgb(0, 0, 153);">2 c. chopped cooked chicken breast</span><br /><span style="color: rgb(0, 0, 153);">1 lb. frozen (or canned) stir-fry vegetables, thawed and drained</span><br /><br /><span style="color: rgb(0, 0, 153);">1. Heat oven to 400. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or </span><br /><span style="color: rgb(0, 0, 153);">until crisp.</span><br /><span style="color: rgb(0, 0, 153);">2. Mix peanut butter, soy sauce, vinegar, and sugar; spread over tortillas. Top each with 1/4 c. </span><br /><span style="color: rgb(0, 0, 153);">cheese. Spread chicken and vegetables evenly over tortillas. Sprinkle with remaining </span><br /><span style="color: rgb(0, 0, 153);">cheese.</span><br /><span style="color: rgb(0, 0, 153);">3. Bake 10 to 15 minutes or until pizzas are hot and cheese is melted.</span><br /></pre>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-37041996112595574602009-04-26T19:20:00.000-07:002009-04-26T19:26:06.428-07:00Perfect Cream Cheese FrostingI've been baking to drive away the stormy gray weather outside, and I stumbled across the perfect mix for cream cheese frosting.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Perfect Cream Cheese Frosting</span><br /><br /><span style="color: rgb(0, 0, 153);">1/2 cup butter (1 stick), room temperature</span><br /><span style="color: rgb(0, 0, 153);">8 oz. cream cheese (1 pkg.), room temperature (I use fat free to induce less guilt!)</span><br /><span style="color: rgb(0, 0, 153);">2-3 cups powdered sugar (depends on the humidity)</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. vanilla extract (works better if you have a clear extract or the frosting gets darker)</span><br /><br /><span style="color: rgb(0, 0, 153);">Mix butter and cream cheese on medium speed until very smooth (about three minutes). Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.</span> <p><b>Want to add decorative frills or writing but don't have the equipment? add a few drops of food coloring into a plastic bag, mix in frosting, and cut a tiny hole in the tip. No messy cleanup--just throw away the used bag!<br /></b></p>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-897837385920643912009-04-07T11:48:00.000-07:002009-04-07T12:02:33.148-07:00Crock Pot LasagnaOk guys, here's a new one that I waited a LONG time to try! My husband loves lasagna but I can never make it like his mom did and it's just a lot of work....until this recipe! I found this from <a href="http://crockpot365.blogspot.com/2008/01/super-easy-crockpot-lasagna.html">A Year of Crockpotting</a>, and am seriously coveting her new cookbook.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Crock Pot Lasagna</span><br /><br /><span style="color: rgb(0, 0, 153);">1 box of regular lasagna noodles</span><br /><span style="color: rgb(0, 0, 153);">1 jar of pasta sauce</span><br /><span style="color: rgb(0, 0, 153);">ricotta cheese</span><br /><span style="color: rgb(0, 0, 153);">1 pkg of Italian mix shredded cheese</span><br /><span style="color: rgb(0, 0, 153);">1/4 cup water</span><br /><span style="color: rgb(0, 0, 153);">assorted veggies (broccoli, cauliflower, spinach, mushrooms--even hard boiled eggs work great!)</span><br /><span style="color: rgb(0, 0, 153);">optional meat</span><br /><br /><span style="color: rgb(0, 0, 153);">If you decide to add meat, brown 1/2 lb meat with minced onion first. Pour in entire jar of sauce with meat (don't rinse or throw away the jar!) Simmer for a few minutes. Spoon one ladle-full into the bottom of the crockpot. Top with a layer of dried noodles (you'll have to break them!). Smear on a layer of ricotta cheese. Add a layer of veggies and a handful of shredded cheese. Repeat layers until the crockpot is full! Put 1/4 cup water in the empty pasta jar and shake; pour the tomato-water over the entire mix. Cover and cook on low for 8 hours or high for 4.</span><br /><br /><span style="color: rgb(0, 0, 153);">Check noodles an hour before serving and push them down into the water if they are getting hard or curling up.</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-90416658462143385992009-04-02T17:01:00.000-07:002009-04-02T17:08:03.208-07:00Quick Chocolate CakeHere's a quick single serving size cake you make in the microwave! It's not the BEST cake ever, but it's still good and extremely simple. Thanks to Linds for passing this one on.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Quick Chocolate Cake</span><br /><br /><span style="color: rgb(0, 0, 153);">4 Tbsp. flour</span><br /><span style="color: rgb(0, 0, 153);">4 Tbsp. sugar</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. cocoa</span><br /><span style="color: rgb(0, 0, 153);">1 Egg</span><br /><span style="color: rgb(0, 0, 153);">3 Tbsp. milk</span><br /><span style="color: rgb(0, 0, 153);">3 Tbsp. oil</span><br /><br /><span style="color: rgb(0, 0, 153);">Mix flour, sugar and cocoa in a microwavable mug. Spoon in 1 egg. Pour in milk and oil, and mix well. Put in microwave for 3 minutes on maximum power (1000watt). Wait until it stops rising (it will rise over the top of the mug!) and sets in the mug. Tip contents out of mug onto saucer and enjoy!</span><br /><br />For an extra boost, add a Tbsp. of powdered sugar to the dry ingredients and add a handful of chocolate chips or a drizzle of chocolate syrup before cooking.*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com1tag:blogger.com,1999:blog-3155827252107028528.post-50616300700629634012009-04-01T14:00:00.000-07:002009-04-02T12:02:27.144-07:00Cheesy Mostaccioli and Giveaway Winner!<span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">This recipe was submitted by Rachael Wood--thanks for contributing! Want to send in your own favorites? shoot me an email: <5thingscooking@gmail.com></span><br /><br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Cheesy Mostaccioli</span></span><br /><br /><span style="color: rgb(0, 0, 153);">Ingredients:</span><br /><span style="color: rgb(0, 0, 153);"> 1 pkg mostaccioli pasta, cooked and drained</span><br /><span style="color: rgb(0, 0, 153);"> 1 lb ground beef, browned and drained</span><br /><span style="color: rgb(0, 0, 153);"> 1 can (10 3/4 oz) cheddar cheese soup</span><br /><span style="color: rgb(0, 0, 153);"> 1 jar (26 oz) spaghetti sauce</span><br /><span style="color: rgb(0, 0, 153);"> 1/2 tsp pepper</span><br /><span style="color: rgb(0, 0, 153);"> 1 tsp Italian seasoning</span><br /><span style="color: rgb(0, 0, 153);"> 3 cups shredded mozzarella cheese</span><br /><span style="color: rgb(0, 0, 153);"> </span><br /><span style="color: rgb(0, 0, 153);"> Directions:</span><br /><span style="color: rgb(0, 0, 153);"> Preheat oven to 400. Combine cooked pasta, cooked meat, cheddar cheese soup, and spaghetti sauce. Add pepper, seasoning and 2 cups of mozzarella cheese. Mix to combine. Place in 9x13 baking dish. Sprinkle the remaining cup of mozzarella cheese on top. Bake for 25 minutes.<br /><br /><span style="color: rgb(0, 0, 0);">Rachael W. was the winner of Mary Ellen's Best of Helpful Hints books! I also have a special bonus prize for Sam B., so Sam, let me know when I can drop it off!</span><br /></span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com1tag:blogger.com,1999:blog-3155827252107028528.post-26666041533585212902009-03-31T14:28:00.000-07:002009-03-31T14:28:00.200-07:00Fruit and Veggie MuffinsThese muffins are a great way to incorporate more fruits and veggies into a food that's perfect to snack on! Recipe courtesy of <a href="http://www.5dollardinners.com/2008/12/fruit-and-veggie-muffin-recipe.html">$5 dinners</a> (see the button in the sidebar!).<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Fruit and Veggie Muffins</span><br /><br /><span style="color: rgb(0, 0, 153);">1 cup flour*</span><br /><span style="color: rgb(0, 0, 153);">3 Tbsp. canola oil**</span><br /><span style="color: rgb(0, 0, 153);">1/3 cup sugar</span><br /><span style="color: rgb(0, 0, 153);">2 eggs***</span><br /><span style="color: rgb(0, 0, 153);">1/2 tsp. baking soda</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. baking powder</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. cinnamon</span><br /><span style="color: rgb(0, 0, 153);">1 cup mashed or grated fruit or veggie</span><br /><br /><span style="color: rgb(255, 255, 255);">Healthy tips!</span><br /><span style="color: rgb(255, 255, 255);">*use 1/2 cup white flour and 1/2 cup wheat flour</span><br /><span style="color: rgb(255, 255, 255);">**use half oil and half applesauce</span><br /><span style="color: rgb(255, 255, 255);">***substitute mashed bananas for eggs if you want to eat the batter raw</span><br /><br /><span style="color: rgb(0, 0, 153);">Preheat oven to 350. Whisk together eggs, oil, sugar, and mashed fruit or veggie. Mix in flour, baking soda, baking powder, and cinnamon. Pour into muffin cups. </span><br /><span style="color: rgb(0, 0, 153);">Mini-muffins: bake 8-10 minutes. </span><br /><span style="color: rgb(0, 0, 153);">Regular muffins: bake 15-20 minutes.</span><br /><span style="color: rgb(0, 0, 153);">Tops will turn golden brown.</span><br /><br />Make a double batch and freeze the extras! Mini-muffins thaw in just a few minutes of sitting out, or in the microwave (10 seconds). Some fruit/veggie ideas to try: mashed banana, grated apple, peeled and grated zucchini, mashed blueberries. Or, double the recipe and try carrot + raisin, squash + apple, banana + strawberry...*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-7976636484000346552009-03-30T10:12:00.000-07:002009-03-30T10:20:47.584-07:00Updates and Cake WrecksI hope you've gotten a chance to try some of the recipes from the past few weeks! They're all tried and trued but up for tweaking. Please let me know if you change something and love it! I made the <a href="http://5thingscooking.blogspot.com/2009/03/taco-quiche.html">Taco Quiche</a> the other day with a few revisions and it was great! I prepared the meat the same way, but added a can of corn, a can of black beans, and mexican rice (if you haven't tried the cheapo rice sides mixes, you're missing out!). It was delicious and much improved.<br /><br />Second bit of news: the <a href="http://5thingscooking.blogspot.com/2009/03/little-contest.html">5 Things Cooking giveaway</a> is still going for one more day! Thanks for those of you who have submitted recipes and keep them coming! Please add your votes to the poll in the sidebar as well. I'm always looking for new things to try so they might as well be things that interest you as well...<br /><br />Third, I have to pass on one of my favorite blogs, which isn't really a cooking blog, but celebrates the worst of professional cake decorating. If you're looking for a good laugh on a gray day, this is it. <a href="http://cakewrecks.blogspot.com">Cake Wrecks</a>. Check it out--I promise you won't regret it! Click on the "best of" links in the sidebar to see some of the most popular wrecks.*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-24775691456918719072009-03-29T13:00:00.000-07:002009-03-29T13:00:00.870-07:00BBQ Potato WedgesThis one is a little bit more than 5 things, but it's so perfect with grilled meat!<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Barbecued Potato Wedges</span><br /><br /><span style="color: rgb(0, 0, 153);">2 lbs. small red potatoes, cut into wedges</span><br /><span style="color: rgb(0, 0, 153);">2 Tbsp. butter, melted</span><br /><span style="color: rgb(0, 0, 153);">1 Tbsp. honey</span><br /><br /><span style="color: rgb(0, 0, 153);">Seasonings (use whatever you have, but I like these)</span><br /><span style="color: rgb(0, 0, 153);">3 tsp. chili powder (I use about half that--these are spicy!!)</span><br /><span style="color: rgb(0, 0, 153);">1/2 tsp. salt</span><br /><span style="color: rgb(0, 0, 153);">1/4 tsp. garlic powder</span><br /><span style="color: rgb(0, 0, 153);">1/4 tsp. pepper</span><br /><br /><span style="color: rgb(0, 0, 153);">Place potato wedges on large cookie sheet sprayed with pam or covered in aluminum foil. Drizzle with butter and honey. Sprinkle with seasonings. Toss to coat. Bake uncovered at 450 for 25-30 minutes, turning once.</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-82375604448164079332009-03-28T13:00:00.000-07:002009-03-28T13:00:00.711-07:00Classic White SauceEveryone should have a basic white sauce handy at all times. It can be used with chicken broth for gravy, with cheese for alfredo sauce, or for topping any type of meat or pasta.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Classic White Sauce</span><br /><br /><span style="color: rgb(0, 0, 153);">4 Tbsp. butter</span><br /><span style="color: rgb(0, 0, 153);">4 Tbsp. flour</span><br /><span style="color: rgb(0, 0, 153);">3/4 tsp. salt</span><br /><span style="color: rgb(0, 0, 153);">1/2 tsp. pepper</span><br /><span style="color: rgb(0, 0, 153);">2 cup milk</span><br /><br /><span style="color: rgb(0, 0, 153);">Over low heat, melt butter. Add flour, salt and pepper. Stir until smooth. Gradually stir in milk. cook on low till thick, stirring constantly.</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-40048299876327962522009-03-27T13:00:00.000-07:002009-03-27T13:00:00.761-07:00Homemade BrowniesI'll admit it, I usually use brownie and cake mixes. Let's be honest, though, mixes only save you a few ingredients! So here's an easy recipe for great homemade brownies that don't require a mix.<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Homemade Brownies</span><br /><br /><span style="color: rgb(0, 0, 153);">2 squares butter</span><br /><span style="color: rgb(0, 0, 153);">2 cups sugar</span><br /><span style="color: rgb(0, 0, 153);">4 eggs</span><br /><span style="color: rgb(0, 0, 153);">1/2 cup cocoa</span><br /><span style="color: rgb(0, 0, 153);">1 tsp. vanilla</span><br /><span style="color: rgb(0, 0, 153);">1 1/2 cups flour</span><br /><span style="color: rgb(0, 0, 153);">dash salt</span><br /><br /><span style="color: rgb(0, 0, 153);">Beat together everything except the flour and salt. Bake at 350 for 15-20 minutes.</span><br /><br />For an extra treat, sprinkle chocolate chips on top before baking!*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-12858671365609692052009-03-26T16:56:00.000-07:002009-03-26T16:59:44.242-07:00Sweet Pasta SaladThis pasta salad is the perfect side dish for any picnic or meal. It's one of my mom's best. Happy birthday, Mom! I love you.<br /><br /><span style="font-size:180%;"><span style="color: rgb(255, 255, 255);">Sweet Pasta Salad</span></span><br /><br /><span style="color: rgb(0, 0, 153);">2 12 oz. packages rainbow Rotini</span><br /><span style="color: rgb(0, 0, 153);">4 stalk celery, thinly sliced</span><br /><span style="color: rgb(0, 0, 153);">1/2 red onion, sliced</span><br /><span style="color: rgb(0, 0, 153);">2 cups mayo/salad dressing</span><br /><span style="color: rgb(0, 0, 153);">1 cup sugar</span><br /><span style="color: rgb(0, 0, 153);">1/4 cup rice vinegar</span><br /><br /><span style="color: rgb(0, 0, 153);">Boil rotini till barely tender (don't overcook!) Drain. Whisk together mayo, sugar, and rice vinegar. Add veggies to pasta, stir in sauce. Chill.</span><br /><br />Best served chilled. Make sure you don't overcook the pasta or the entire salad will get mushy.*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-4602101536869316592009-03-25T13:50:00.000-07:002009-03-25T13:56:12.395-07:00Rice PuddingThis is a classic dessert that's a great way to use leftover rice. This one comes from my mom, which means it's tailored for a quick fix in the microwave!<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Rice Pudding</span><br /><br /><span style="color: rgb(0, 0, 153);">2 cups cooked rice</span><br /><span style="color: rgb(0, 0, 153);">2 cups milk</span><br /><span style="color: rgb(0, 0, 153);">2 eggs</span><br /><span style="color: rgb(0, 0, 153);">1 cups sugar</span><br /><span style="color: rgb(0, 0, 153);">1 Tbsp. cinnamon</span><br /><span style="color: rgb(0, 0, 153);">Raisins (optional)</span><br /><br /><span style="color: rgb(0, 0, 153);">Beat eggs and milk well. Add sugar and cinnamon, beat again. Stir in rice and raisins. Microwave covered on high for 15-20 minutes or until it's the texture you prefer!</span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0tag:blogger.com,1999:blog-3155827252107028528.post-77349616272736615422009-03-24T12:28:00.000-07:002009-03-24T12:34:24.575-07:00Broccoli, Rice, & ChickenThis crockpot recipe received an enthusiastic 2 thumbs up!<br /><br /><span style="color: rgb(255, 255, 255);font-size:180%;" >Broccoli, Rice, & Chicken</span><br /><br /><span style="color: rgb(0, 0, 153);">2 lb. boneless chicken, cut in strips</span><br /><span style="color: rgb(0, 0, 153);">1 1/4 cup uncooked rice</span><br /><span style="color: rgb(0, 0, 153);">1 can cream of broccoli soup</span><br /><span style="color: rgb(0, 0, 153);">1 can water</span><br /><span style="color: rgb(0, 0, 153);">pepper and minced onion to taste</span><br /><br /><span style="color: rgb(0, 0, 153);">GREASE CROCKPOT WELL. Add rice. Sprinkle with onion and pepper. Top with chicken. Pour soup and 1 can water over chicken and rice. Cover and cook on low for 6-8 hours.</span><br /><br />This recipe cooks the rice well and is moist without being runny. Would be great with extra veggies--simply add frozen veggies before pouring on the soup.<br /><br /><span style="font-size:130%;"><span style="color: rgb(255, 255, 255);">P.S. Don't forget to submit your recipes and vote in the poll!</span></span>*Meg Larsen*http://www.blogger.com/profile/17194509720824768800noreply@blogger.com0