This is another recipe I got from Linda Larsen at about.com's Busy Cooks site. I knew this sounded good, but I was surprised that it was really, REALLY good. Another recipe I don't make often enough. Great for a potluck.
Super Easy Fruit Salad
You can use any nice fruits that are in season in this easy recipe. You could even change the flavor of canned pie filling; the combinations are endless.
Ingredients:
2 cups sliced strawberries
2 cups green grapes
3 kiwi fruit, peeled and sliced
3 bananas, peeled and sliced
21 oz. can peach pie filling
Preparation:
In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Gently mix in peach pie filling. Chill for 1 hour before serving. 10 servings.
Sunday, March 18, 2007
Saturday, March 17, 2007
Phyllis Breakfast and Chocolate Turtle Cupcakes
I fixed my husband a Phyllis breakfast this morning. You probably haven't heard of it, but if you've ever watched Arkansas Outdoors on the Arkansas educational TV network then you probably know what I'm talking about.
Phyllis Speer is with the Arkansas Game and Fish Commission and provides my favorite segment of the weekly Arkansas Outdoors program (Tuesday nights at 6:30 on AETN). She does the cooking. And since this particular program deals with the outdoors, a lot of times Phyllis does her cooking outdoors. Our favorite meal to watch her cook is breakfast, which oftentimes consists of a one-skillet meal similar to what I fixed this morning.
You don't need a recipe to make a Phyllis breakfast, just a skillet and ingredients such as some chopped onion, a baked potato, some cooked sausage, bacon, or ham, and a few eggs. Leftovers work perfectly for this breakfast when you make it at home. This morning I used a potato that I quickly "baked" in the microwave and some cooked bacon that I had in the refrigerator. I put a couple tablespoons of butter in the skillet, heated it up nicely, added the chopped onion then the diced potato (include the skin) and the bacon (cut it up with kitchen scissors), cooked those together for a minute or two then added three eggs. Next I sprinkled on a generous amount of pepper and stirred everything together, scrambling the eggs into the onion/potato/bacon mixture. The entire process took less than five minutes and I had a nice, hot breakfast on the table in no time. Feel free to top the mixture with some salsa or shredded cheese. Be creative; Phyllis is never afraid to be creative.
Of course I fixed this meal indoors, but it tastes even better when it's cooked outside. Phyllis cooks indoors, too, and sometimes sneaks in a delicious dessert like this one, which I found on the AG&FC website.
Chocolate Turtle Cupcakes
1 box brownie mix
2 eggs
1/2 cup canola oil
2 Tbsp. water
12 caramels
1/2 cup chopped pecans
Combine brownie mix, eggs, oil and water. Spoon 1/2 mixture into lined muffin tin. Place a caramel in each cupcake. Cover with remaining half of mix. Sprinkle chopped pecans on top of each cupcake. Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean.
Phyllis Speer is with the Arkansas Game and Fish Commission and provides my favorite segment of the weekly Arkansas Outdoors program (Tuesday nights at 6:30 on AETN). She does the cooking. And since this particular program deals with the outdoors, a lot of times Phyllis does her cooking outdoors. Our favorite meal to watch her cook is breakfast, which oftentimes consists of a one-skillet meal similar to what I fixed this morning.
You don't need a recipe to make a Phyllis breakfast, just a skillet and ingredients such as some chopped onion, a baked potato, some cooked sausage, bacon, or ham, and a few eggs. Leftovers work perfectly for this breakfast when you make it at home. This morning I used a potato that I quickly "baked" in the microwave and some cooked bacon that I had in the refrigerator. I put a couple tablespoons of butter in the skillet, heated it up nicely, added the chopped onion then the diced potato (include the skin) and the bacon (cut it up with kitchen scissors), cooked those together for a minute or two then added three eggs. Next I sprinkled on a generous amount of pepper and stirred everything together, scrambling the eggs into the onion/potato/bacon mixture. The entire process took less than five minutes and I had a nice, hot breakfast on the table in no time. Feel free to top the mixture with some salsa or shredded cheese. Be creative; Phyllis is never afraid to be creative.
Of course I fixed this meal indoors, but it tastes even better when it's cooked outside. Phyllis cooks indoors, too, and sometimes sneaks in a delicious dessert like this one, which I found on the AG&FC website.
Chocolate Turtle Cupcakes
1 box brownie mix
2 eggs
1/2 cup canola oil
2 Tbsp. water
12 caramels
1/2 cup chopped pecans
Combine brownie mix, eggs, oil and water. Spoon 1/2 mixture into lined muffin tin. Place a caramel in each cupcake. Cover with remaining half of mix. Sprinkle chopped pecans on top of each cupcake. Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean.
Thursday, March 8, 2007
Spring Ahead Cherry Smoothie
This weekend it's time to "spring ahead," meaning we're going to lose an hour of sleep time. Yuck.
I read an interesting article today that explains how cherries have been found to be a great source of melatonin, which helps to regulate our bodies' sleep-wake cycle. Sounds like this weekend would be a great time to try this cherry smoothie recipe, courtesy of www.ChooseCherries.com.
Sounds good to me!
Cherry Smoothie
A refreshing pick-me-up anytime of day
Ingredients:
2 cups frozen tart cherries
1 ripe banana, peeled
1 cup cherry juice blend (or other juice)
Directions:
Put frozen cherries, banana and cherry juice blend in container of electric blender or food processor. Puree until smooth. Serve immediately. Makes 4 (8-ounce) servings.
Nutrition Info:Nutrition Facts per 1-cup serving: 86 cal., 0 g total fat (0 g sat. fat), 21 g carbo., 0 mg chol., 1 g pro., 2 g fiber, 14 mg sodium. Daily RDA values: 8% vit. A, 8% vit. C, 2% calcium, 4% iron.
I read an interesting article today that explains how cherries have been found to be a great source of melatonin, which helps to regulate our bodies' sleep-wake cycle. Sounds like this weekend would be a great time to try this cherry smoothie recipe, courtesy of www.ChooseCherries.com.
Sounds good to me!
Cherry Smoothie
A refreshing pick-me-up anytime of day
Ingredients:
2 cups frozen tart cherries
1 ripe banana, peeled
1 cup cherry juice blend (or other juice)
Directions:
Put frozen cherries, banana and cherry juice blend in container of electric blender or food processor. Puree until smooth. Serve immediately. Makes 4 (8-ounce) servings.
Nutrition Info:Nutrition Facts per 1-cup serving: 86 cal., 0 g total fat (0 g sat. fat), 21 g carbo., 0 mg chol., 1 g pro., 2 g fiber, 14 mg sodium. Daily RDA values: 8% vit. A, 8% vit. C, 2% calcium, 4% iron.
Thursday, March 1, 2007
Chicken Enchiladas My Way
This is a recipe that I put together a couple of years ago and it went over well.
Chicken Enchiladas My Way
chopped yellow onion, as much as you like
2 tbsp butter or margarine
1 can cream of chicken soup
1 can Ro-Tel
1 to 2 cups leftover cooked chicken, diced or shredded
flour tortillas, eight or so
2-3 cups shredded cheese, monterey jack, cheddar, or a combination of your favorite
Brown the chopped onion in the butter or margarine. Cook until barely soft. Add can of cream of chicken soup and can of Ro-Tel. Add chicken. Cook together briefly until warmed through. Place a portion of the mixture on each tortilla along with some grated cheese. Fill the tortilla pretty full. Fold and place in a shallow casserole dish sprayed with non-stick spray. (The first time I made this I used seven tortillas for the mixture because that was how many I had, and I put the little bit of leftover mixture on top.) Cover with foil. Bake for 20-25 minutes at 350 degrees until almost bubbly. Uncover, add more grated cheese on top. Bake until cheese is melted and the filling is nice and hot and bubbly. Serve with tortilla chips and salsa and a salad.
My boys tended to be picky eaters growing up and preferred their food separated rather than combined in a casserole or a dish such as this one, so it does this mom's heart good when number two son requests this dish, as he has done more than once when he's been home on leave.
Chicken Enchiladas My Way
chopped yellow onion, as much as you like
2 tbsp butter or margarine
1 can cream of chicken soup
1 can Ro-Tel
1 to 2 cups leftover cooked chicken, diced or shredded
flour tortillas, eight or so
2-3 cups shredded cheese, monterey jack, cheddar, or a combination of your favorite
Brown the chopped onion in the butter or margarine. Cook until barely soft. Add can of cream of chicken soup and can of Ro-Tel. Add chicken. Cook together briefly until warmed through. Place a portion of the mixture on each tortilla along with some grated cheese. Fill the tortilla pretty full. Fold and place in a shallow casserole dish sprayed with non-stick spray. (The first time I made this I used seven tortillas for the mixture because that was how many I had, and I put the little bit of leftover mixture on top.) Cover with foil. Bake for 20-25 minutes at 350 degrees until almost bubbly. Uncover, add more grated cheese on top. Bake until cheese is melted and the filling is nice and hot and bubbly. Serve with tortilla chips and salsa and a salad.
My boys tended to be picky eaters growing up and preferred their food separated rather than combined in a casserole or a dish such as this one, so it does this mom's heart good when number two son requests this dish, as he has done more than once when he's been home on leave.
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