I made this recipe for the first time today. I happened to have the ingredients in my pantry and it sounded good. Keaton and Delaney both liked it, so it must be ok!
3 cups thinly sliced apples (I was lazy and even left the peel on)
1 can crushed pineapple, drained
1 can whole cranberry sauce
1 1/2 cups oats (quick-cooking or old-fashioned)
1 cup packed brown sugar
3/4 cup flour
3/4 t. ground cinnamon
1/4 cup butter or margarine
Place apple slices in 9x13" baking dish. Spoon pineapple evenly over apples, then cover with cranberry sauce. Mix oats, brown sugar, flour, and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over fruit. Bake at 350 for 30-40 minutes, or until apples are tender and topping is browned to your liking.
Tuesday, October 20, 2009
Tuesday, October 13, 2009
Hamburger Rice Skillet
This recipe makes enough for my family plus leftovers. It's very simple, but is one of my favorites.
2 lb. ground beef
1/4 onion, diced
2 t. minced garlic
2 cans diced tomatoes
1 small can tomato sauce
approx. 6 cups cooked brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
1 - 2 cups cheese, shredded
approx. 6 cups brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
salt, to taste
In a large skillet, fry the ground beef, onion, and garlic until meat is cooked through. Drain off fat. Add the rice, tomatoes, tomato sauce, and salt. Cook on medium heat until everything is heated. Mix in cheese, heat just until melted.
2 lb. ground beef
1/4 onion, diced
2 t. minced garlic
2 cans diced tomatoes
1 small can tomato sauce
approx. 6 cups cooked brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
1 - 2 cups cheese, shredded
approx. 6 cups brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
salt, to taste
In a large skillet, fry the ground beef, onion, and garlic until meat is cooked through. Drain off fat. Add the rice, tomatoes, tomato sauce, and salt. Cook on medium heat until everything is heated. Mix in cheese, heat just until melted.
Foolproof Oven-Baked Brown Rice
This is honestly one of my favorite, most-used recipes. I LOVE brown rice, but I hate cooking it on the stove. It never seems to come out right. This recipe works perfectly every time. If I know I'm going to want to use brown rice in a recipe for dinner, I just make a pan of this in the afternoon so it's ready to go. I've also made it and then put it in the freezer to use later.
1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 t. oil or unsalted butter
1/2 t. salt
Preheat oven to 375. Combine all ingredients in an 8x8 baking dish. Cover tightly with a double layer of foil. Bake 1 hour, until tender (every once in a while I add 5 minutes). Remove baking dish from oven and loosen the foil (I usually lift up a corner). Let rice stand for 5 minutes.
Note: You can double this recipe in a 9x13 baking dish without increasing the baking time. You can also use a baking dish with a lid instead of the foil.
1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 t. oil or unsalted butter
1/2 t. salt
Preheat oven to 375. Combine all ingredients in an 8x8 baking dish. Cover tightly with a double layer of foil. Bake 1 hour, until tender (every once in a while I add 5 minutes). Remove baking dish from oven and loosen the foil (I usually lift up a corner). Let rice stand for 5 minutes.
Note: You can double this recipe in a 9x13 baking dish without increasing the baking time. You can also use a baking dish with a lid instead of the foil.
Wednesday, October 7, 2009
Crockpot Chili
This is another recipe that made a HUGE pot. My crockpot is 7 quarts, and it was completely full. If we get tired of the leftovers, I just freeze them for later.
3 lb. dry beans, pre-soaked (kidney or a mixture of kidney and pinto or red...)
2 cans diced tomatoes
1 14 oz. can tomato sauce
3-4 T. cumin
2/3 c. chili powder
onion, diced
ground beef, browned
1 t. garlic powder (could probably be increased)
salt to taste (I add it at the end, it's supposed to make the beans cook better)
water (cover beans..add more later if it's getting low)
Combine all ingredients in the crockpot. Cook all day, until beans are tender. If we want more heat, we add tabasco.
3 lb. dry beans, pre-soaked (kidney or a mixture of kidney and pinto or red...)
2 cans diced tomatoes
1 14 oz. can tomato sauce
3-4 T. cumin
2/3 c. chili powder
onion, diced
ground beef, browned
1 t. garlic powder (could probably be increased)
salt to taste (I add it at the end, it's supposed to make the beans cook better)
water (cover beans..add more later if it's getting low)
Combine all ingredients in the crockpot. Cook all day, until beans are tender. If we want more heat, we add tabasco.
Corn Muffins
These are amazing with the corn in them! I've never done it, but you could also add jalapenos or cheddar cheese.
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 t. baking powder
1/2 t. salt
1 egg, beaten
1/4 c. oil
1 c. milk
1 can corn, drained
Preheat oven to 400. Grease muffin pan or line with paper muffin liners.
Combine all ingredients; stir gently. Spooon batter into prepared muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 t. baking powder
1/2 t. salt
1 egg, beaten
1/4 c. oil
1 c. milk
1 can corn, drained
Preheat oven to 400. Grease muffin pan or line with paper muffin liners.
Combine all ingredients; stir gently. Spooon batter into prepared muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.
Tuesday, October 6, 2009
Chicken Noodle Soup
This isn't as much a "recipe" as just a general idea. It's pretty basic, but Tierney asked if I was going to add it to my blog, so I guess I will. We had it last night and it was so good on a cold fall day.
2 chicken breasts, diced (raw)
6 carrots, sliced
3 celery stalks, diced
1/2 c. onion, diced
water (enough to cover everything and provide as much broth as you want)
chicken bouillon (however much you need for the amount of water you add)
salt & pepper
1 lb. pasta (this made a LOT so you could definitely cut this part down if you don't want leftovers)
Put all ingredients except pasta in a large pot. Cover and boil/simmer until carrots are tender (the chicken will be cooked by then). Cook pasta in a separate pot (you could just add it to the rest and cook, but I don't like to do that. It seems to soak up too much of the broth). Stir cooked pasta into the soup.
Note: you could also use canned chicken broth in place of the water and bouillon
2 chicken breasts, diced (raw)
6 carrots, sliced
3 celery stalks, diced
1/2 c. onion, diced
water (enough to cover everything and provide as much broth as you want)
chicken bouillon (however much you need for the amount of water you add)
salt & pepper
1 lb. pasta (this made a LOT so you could definitely cut this part down if you don't want leftovers)
Put all ingredients except pasta in a large pot. Cover and boil/simmer until carrots are tender (the chicken will be cooked by then). Cook pasta in a separate pot (you could just add it to the rest and cook, but I don't like to do that. It seems to soak up too much of the broth). Stir cooked pasta into the soup.
Note: you could also use canned chicken broth in place of the water and bouillon
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