tag:blogger.com,1999:blog-38561153614235065192024-03-13T18:22:34.910-05:00Tried and True Cookbooktriedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-3856115361423506519.post-42568716952631326882008-07-27T16:25:00.003-05:002008-07-27T16:27:58.324-05:00Join Our Mailing List<div align="center">If you'd like to know when new recipes are added, you can recieve an email on everyday that I post something new! I hope you'll sign up!</div><div align="center"></div><div align="center">Huggs</div><div align="center">~Jess</div>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -<br /><br /><br /><form style="BORDER-RIGHT: #ccc 1px solid; PADDING-RIGHT: 3px; BORDER-TOP: #ccc 1px solid; PADDING-LEFT: 3px; PADDING-BOTTOM: 3px; BORDER-LEFT: #ccc 1px solid; PADDING-TOP: 3px; BORDER-BOTTOM: #ccc 1px solid; TEXT-ALIGN: center" onsubmit="window.open('http://www.feedburner.com/fb/a/emailverifySubmit?feedId=2231962', 'popupwindow', 'scrollbars=yes,width=550,height=520');return true" action="http://www.feedburner.com/fb/a/emailverify" method="post" target="popupwindow"><p>Enter your email address:</p><p><input style="WIDTH: 140px" name="email"></p><input type="hidden" value="http://feeds.feedburner.com/~e?ffid=" name="url"><input type="hidden" value="Tried and True Cookbook" name="title"><input type="hidden" value="en_US" name="loc"><input type="submit" value="Subscribe"> <p>Delivered by <a href="http://www.feedburner.com/" target="_blank">FeedBurner</a></p></form><p></p>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-30503446571770079842008-07-27T16:14:00.005-05:002008-07-27T16:49:51.646-05:00Enchilada Pie<div align="center"><br />I've made this recipe quite a few times, the recipe itself is actually from my very first cookbook, which my husband (then boyfriend) bought me on Valentines Day one year a VERY long time ago!</div><br /><div align="center"></div><br /><div align="center">Its one of our favorites and makes ALOT so it can go far.. I recommend serving this up with a green salad!<br /><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCekQdR-HZRsOOwKYuNtsLECv9WNbGAUGsnYXLoABzZK929loWgeYjLtMG6TwTjy_arZXXyWsaxZ2sk0HvESuqYcBeF8GoYaNTJ-ral7rIFfwKgO7w-ejTN910A-QV8EBGli6BoITs6h8/s1600-h/DSCF4960.JPG"><img id="BLOGGER_PHOTO_ID_5227805602259862162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCekQdR-HZRsOOwKYuNtsLECv9WNbGAUGsnYXLoABzZK929loWgeYjLtMG6TwTjy_arZXXyWsaxZ2sk0HvESuqYcBeF8GoYaNTJ-ral7rIFfwKgO7w-ejTN910A-QV8EBGli6BoITs6h8/s400/DSCF4960.JPG" border="0" /></a><br /><br /><br /><span style="font-size:180%;">Ingredients:</span><br /><br /><br />1 sack Tortilla chips<br /><br />1 lb. lean ground beef<br /><br />2 cups shredded Mexican cheese<br /><br />1 can red Enchilada Sauce<br />1 can green Enchilada Sauce<br /><br />1 can cream of mushroom soup<br />1 brick Queso cheese, shredded<br /><br /><br /><span style="font-size:180%;">Directions:</span><br /><span style="font-size:130%;">Preheat oven to 350°.</span><br /><br /><p><span style="font-size:130%;">Crush tortilla chips and place 1/2 in the bottom of a 13x9 inch casserole dish.</span></p><br /><p><span style="font-size:130%;">Brown ground beef in a skillet over medium-high heat. Drain. Add both enchilada sauces and cream of mushroom soup.</span></p><br /><p><span style="font-size:130%;">Layer 1/2 of the beef mixture over chips. Sprinkle with 1/2 the Mexican cheese and 1/2 the Queso cheese.</span></p><br /><p><span style="font-size:130%;">Place the rest of the chips over the cheese, then again layer with the remaining meat mixture and the remaining cheese.</span></p><br /><p><span style="font-size:130%;">Bake in your preheated oven for about 15 minutes, until cheese is melted and bubbly.</span></p><br /><p></p><p><br /> </p><p><img id="BLOGGER_PHOTO_ID_5227811313715129362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYop8eCuBYSgpL8qKz3L_zOwq5iUUnO1TNEjWQOgNfSXyx4bFTtvJnHDm7Rb7Ao1buq1I1-d_dDh-VZc69W3y8DDreFOSf8J5PecuNeybg-KD0WeHMviRoX7yAQiCxJ0BTpvMmn4lORQ/s400/DSCF4959.JPG" border="0" /> </p><p> </p><p> </p><p align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/enchiladapie.pdf">Click here for Printable Version</a></span></p>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com2tag:blogger.com,1999:blog-3856115361423506519.post-83684594930562389552008-07-27T16:00:00.005-05:002008-07-27T16:13:05.880-05:00Creamy Bratwurst StewWow, I'd made this once before a pretty long time ago, but my husband requested it again..and I literally had to dig the recipe out and dust it off! SOO glad I did! This stuff is really, really good! And did I mention it will have your belly growling ALL day long while it sits in the crock-pot?<br /><br />What more can a girl ask for? Easy ingredients, easy to make...easy, easy, easy!<br /><br /><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCYpHjgE-J39gH5EYH5HyMUtQyLy7dYRWdG3-lvbVMdI7Nvf-39_iuE4A5-nZ1ap60IgTkp2Gw3NCFiSiDKukZrF87a_ISO4ZpZA6DzavWImj7-ykCb0DHmRBxLsn6N6IORJtye-brOk/s1600-h/DSCF4954.JPG"><img id="BLOGGER_PHOTO_ID_5227801950444619106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCYpHjgE-J39gH5EYH5HyMUtQyLy7dYRWdG3-lvbVMdI7Nvf-39_iuE4A5-nZ1ap60IgTkp2Gw3NCFiSiDKukZrF87a_ISO4ZpZA6DzavWImj7-ykCb0DHmRBxLsn6N6IORJtye-brOk/s400/DSCF4954.JPG" border="0" /></a><br /><span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">4 medium potatoes, cubed</span><br /><span style="font-size:130%;">2 medium carrots, coarsley chopped</span><br /><span style="font-size:130%;">2 celery ribs, chopped</span><br /><span style="font-size:130%;">1 cup chopped onion</span><br /><span style="font-size:130%;">3/4 cup chopped green pepper</span><br /><span style="font-size:130%;">2 lbs fresh bratwurst links, cut into 1-inch slices</span><br /><span style="font-size:130%;">1/2 cup chicken broth</span><br /><span style="font-size:130%;">1 tsp salt</span><br /><span style="font-size:130%;">1 tsp dried basil</span><br /><span style="font-size:130%;">1/2 tsp pepper</span><br /><span style="font-size:130%;">2 cups half-and-half cream</span><br /><span style="font-size:130%;">3 tsp cornstarch </span><br /><span style="font-size:130%;">3 tsp water</span><br /><br /><span style="font-size:180%;">Directions:</span><br /><span style="font-size:130%;">In a slow-cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with the bratwurst slices. Combine the broth, salt, basil, and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on HIGH for 30 minutes or until gravy has thickened.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Serves 8</span></p><p><span style="font-size:130%;"></span> </p><p><span style="font-size:130%;"></span> </p><p align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/bratwurststew.pdf">Click here for Printable Version</a></span></p>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-76535248070945624902008-07-27T15:28:00.006-05:002008-07-27T15:59:54.445-05:00Carrot Cake w/Cream Cheese Frosting<div align="center">Ah, Sunday's are either: for me; extreme work days or a day to BAKE! I can't explain it, and it doesn't happen very often, but every once in awhile, I just have to bake something... Doesn't necessarily mean that I'm CRAVING a certain baked item...just that I have that Urge to stir flour, sugar and eggs together!</div><div align="center"></div><div align="center">Sooo, today, as I was going through various magazines, trying to find meals I wanted to add to my 2 week grocery list, I came across this recipe for a Carrot Cake with Cream Cheese Frosting...HMM. I thought to myself....and my mind is mentally raiding my refrigerator and my pantry..AH HA! I had Everything except for the raisins..but who needs raisins all the time anyway? </div><div align="center"></div><div align="center">Away I went to baking the cake...Fun, fun..and Actually...Really easy to make. I had ONE snag while happily puttering in my kitchen, and that was shredding the carrots in my food processor...all of a sudden, it SToPped working...I was in a serious pout about it until along came my happy to fix it for me Hubby! Yeay! I didn't have to hand-shred those carrots after all!</div><div align="center"></div><div align="center">I'm happy to say that the cake turned out tasting wonderful, the cinnamon spice in it just making your mouth water before you get the fork in your mouth. My kids all gave it 2 thumbs way up all around. And so I wouldn't eat the whole cake myself...watching those Weight Watcher points these days....I shared a slice or two with the neighbors! Aren't I sweet?! LOL</div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3ZJsPEP19PUyQoV0l3eaWHC6DxIQVBnarTM2FEImcdjNXDBdKR8TEU-mE5ySJ8g2rhPD3tI4QLnTkd_ag9I8x5rHritesNNET8zFpvQRaYDOTddPwQb8ZWbrenpS_yhElnOzcHwmvKs/s1600-h/DSCF4964.JPG"><img id="BLOGGER_PHOTO_ID_5227793992516566242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3ZJsPEP19PUyQoV0l3eaWHC6DxIQVBnarTM2FEImcdjNXDBdKR8TEU-mE5ySJ8g2rhPD3tI4QLnTkd_ag9I8x5rHritesNNET8zFpvQRaYDOTddPwQb8ZWbrenpS_yhElnOzcHwmvKs/s400/DSCF4964.JPG" border="0" /></a><br /><br /><br /><span style="font-size:180%;">Ingriedents:</span><br /><br /><br /><span style="font-size:130%;">2 cups flour</span><br /><span style="font-size:130%;">2 cups sugar</span><br /><span style="font-size:130%;">2 tsp baking powder</span><br /><span style="font-size:130%;">2 tsp baking soda</span><br /><span style="font-size:130%;">2 tsp ground cinnamon</span><br /><span style="font-size:130%;">Pinch ground nutmeg</span><br /><span style="font-size:130%;">1 tsp salt</span><br /><span style="font-size:130%;">4 large eggs</span><br /><span style="font-size:130%;">1 1/3 cups oil</span><br /><span style="font-size:130%;">3 cups shredded carrots, about 6 medium</span><br /><span style="font-size:130%;">1 cup chopped pecans</span><br /><span style="font-size:130%;">1/2 cup raisins *optional</span><br /><br /><br /><p><span style="font-size:130%;">Frosting:</span></p><p><span style="font-size:130%;">1 pkg *8oz* cream cheese, room temperature</span></p><p><span style="font-size:130%;">1 box (16 oz) confectioners sugar</span></p><p><span style="font-size:130%;">1/2 cup (1 stick) unsalted butter, softened</span></p><p><span style="font-size:130%;">2 tsp vanilla extract</span></p><p><span style="font-size:180%;">Directions:</span></p><p><span style="font-size:130%;">Heat oven to 350° F. Butter two 9-inch round baking pans.</span></p><p><span style="font-size:130%;">For the Cake: </span></p><p><span style="font-size:130%;">In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, & nutmeg. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots, pecans and if using, the raisins.</span><br /></p><p><span style="font-size:130%;">Divide the batter evenly between the two pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.</span><br /></p><p><span style="font-size:130%;">For the Frosting:</span></p><p><span style="font-size:130%;">In a large bowl, beat together the cream cheese, confectioners sugar, butter & vanilla. Spread the frosting between the layers and on the sides and top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.</span></p><br /><br /><p><span style="font-size:130%;"></span></p><p><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5227796685405932770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0BqL1-3kSgEMq94LT4aVaEIp-CW2Xpwe_ib7Q3Wfp8cNl3D335UjmPDfkuUu-c1xqJkpgB_6Dbo0KAjFtQxQ9cQ-0ZeHxFCh_AGVsHPEEWKPXKGpahupqb5dTXvORss4ZaNO5Hpb2d8/s400/DSCF4961.JPG" border="0" /> </p><p> </p><p> </p><p> </p><p align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/carrotcake.pdf">Click here for Printable Version</a></span></p>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-42803285135635701282008-07-20T10:13:00.005-05:002008-07-20T11:13:58.363-05:00Lumpia *Philliphino Eggroll*<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaHDt59xB-8MjoxQs6IM_8bpG9OOjy3hcQivuf853TjnOJWaEVY5j1_QRjU6fWUdoCYB-lvydGyzZEw3o3jT6Bxy5dDUVzvWtrM613sp1P7E-8sWhsf7f2XW7JxrrO4R-zG6ys7ZwXxw/s1600-h/lumpiapic.JPG"><img id="BLOGGER_PHOTO_ID_5225116645906346178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaHDt59xB-8MjoxQs6IM_8bpG9OOjy3hcQivuf853TjnOJWaEVY5j1_QRjU6fWUdoCYB-lvydGyzZEw3o3jT6Bxy5dDUVzvWtrM613sp1P7E-8sWhsf7f2XW7JxrrO4R-zG6ys7ZwXxw/s400/lumpiapic.JPG" border="0" /></a><br /><br /><br /><br /><span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">1 lb. ground beef, pork, chicken, or lamb ( i usually use pork or beef, but you can use any of these meats or a combination of 2- you can also throw some finely diced shrimp in there too!)</span><br /><span style="font-size:130%;">salt & pepper to taste</span><br /><span style="font-size:130%;">1/4 cup roasted red pepppers, diced Very Fine</span><br /><span style="font-size:130%;">1/2 small can mushrooms stems & pieces, diced Very fine</span><br /><span style="font-size:130%;">1 small onion, diced Very fine</span><br /><span style="font-size:130%;">2 cloves garlic, diced very fine</span><br /><span style="font-size:130%;">1/2 cup matchstick carrots, finely chopped</span><br /><span style="font-size:130%;">1/2 tsp crushed red pepper flakes</span><br /><span style="font-size:130%;">1/2 tsp Worcestershire Sauce</span><br /><span style="font-size:130%;">1 small bundle bean thread noodles *usually found in 3 bundle pkgs</span><br /><span style="font-size:130%;">1 pkg Lumpia wrappers, usually found in the frozen section</span><br /><span style="font-size:130%;">24 oz Peanut oil, for frying (you can use vegetable oil if preferable)</span><br /><br /><span style="font-size:130%;"></span><br /><br /><span style="font-size:180%;">Directions:</span><br /><br /><span style="font-size:130%;">Brown your meat in a skillet, making sure to crumble it into very small pieces. Add the vegetables to the meat and cook for a minute or two, until vegetables are tender. Drain. Return meat mixture back to skillet and season with salt, pepper, crushed red pepper flakes and Worcestershire. Remove from heat.</span><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">While meat is browning, boil the bean thread noodles until done. Drain and using kitchen scissors, cut into small pieces.</span><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">In a large bowl, combine the meat mixture and the bean thread noodles. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Prepare your skillet with the peanut oil and heat oil at medium-high heat until hot.</span><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Wrap your Lumpia. Remember that you only need about a tablespoon's worth of meat mixture in each wrap...they will get Overfull very easily. Follow the wrapping directions on the pkg or box.</span><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">If your oil is hot, start frying the lumpia. They cook VERY quickly in the hot oil. When they are brown, turn them over. Once the lumpia is crispy everywhere, remove it from the oil to drain on a paper towel lined plate.</span><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">This recipe is alot of work, but the end result is just FABULOUS. I usually serve these with some Asian style Noodles</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"></span><br /><div align="center"><span style="font-size:130%;">bean thread noodles:</span></div><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5225128143670301810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2_NE5eVs_Ez2uAoLU1dml_PL__DBUAYAtrT66lxjv5nQK4OluD5Y1wzD4bvaG9NVspmxQicEdglCrMnKap1hGlCnskawnZdnz8HWxHdV6hJSe46c2g8aIQ3ZqAKtUcVk4qYC9YcvK-Q/s400/DSCF4953.JPG" border="0" /></span><br /><p> </p><p align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/lumpia.pdf">Click here for Printable Version</a></span></p>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-47084922876832381472008-07-19T21:53:00.005-05:002008-07-19T22:10:00.376-05:00Chicken Mug Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9cRVAlxPpvlhdfeAnA3v0HnX5Wi90B5D9gfr5DeP3rg_gfedimLT4SDCuY4f22yIm0Wm6riQleCEu_2uOjuetD_-im0TGRozGb6Vm47OD1dVbQHjX7i4pyJ3hc-wcIbKCXZQhLi8ZnY/s1600-h/chickenmugpiepic2.JPG"><img id="BLOGGER_PHOTO_ID_5224924343984021106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9cRVAlxPpvlhdfeAnA3v0HnX5Wi90B5D9gfr5DeP3rg_gfedimLT4SDCuY4f22yIm0Wm6riQleCEu_2uOjuetD_-im0TGRozGb6Vm47OD1dVbQHjX7i4pyJ3hc-wcIbKCXZQhLi8ZnY/s400/chickenmugpiepic2.JPG" border="0" /></a> <span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">1 tube Jumbo butter biscuits</span><br /><span style="font-size:130%;">1 1/2 lbs chicken breast tenders, diced</span><br /><span style="font-size:130%;">3 tbsp butter</span><br /><span style="font-size:130%;">2 ribs celery and greens, chopped</span><br /><span style="font-size:130%;">1 medium onion, chopped</span><br /><span style="font-size:130%;">1 large carrot, peeled and diced</span><br /><span style="font-size:130%;">salt & pepper</span><br /><span style="font-size:130%;">2 tsp poultry seasoning</span><br /><span style="font-size:130%;">3 tbsp all-purpose flour</span><br /><span style="font-size:130%;">1 cup shredded, frozen hashbrown potatoes</span><br /><span style="font-size:130%;">1 pint half-and-half or cream</span><br /><span style="font-size:130%;">1 quart chicken stock</span><br /><span style="font-size:130%;">1/4 tsp nutmeg</span><br /><span style="font-size:130%;">1 cup frozen peas</span><br /><br /><p><span style="font-size:130%;"></span></p><p><span style="font-size:180%;">Directions:</span></p><p><span style="font-size:130%;">Preheat oven and Bake biscuits according to their package directions.</span></p><p><span style="font-size:130%;">In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.</span></p><br /><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;">Ladle into bowls and top with a butter biscuit!</span></p><br /><p></p><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5224926510311747618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56DGDKPB66jibaWP_e5BtahaTp7upYYhMLwYUZOTe2nGwrBp7DJ5h7_HPQ88oSbAczEK-89ZKv-3SCoTCWEqXM9O6H4zIL1pBN2pevCleFGU-VwTS34IvMhwj3GqUM4wy5QkAh6KvIpY/s400/chickenmugpiepic.JPG" border="0" /><br /><br /><br /><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/chickenmugpie.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-75726980788263005112008-07-19T21:23:00.003-05:002008-07-19T21:52:41.894-05:00Chicken Broccoli Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv26toRjoc1jQhYtGtoX5E2zTBfQEXioSNiwSbnD55MjSGXABu4r1AKbtz-5SOVa9IzAPz8CYbgShdiV9NAkg57IRdDZhZa-gk6DScuPdwlWN4fUkkomgZWrR6C9gukgRd4054vHEOXF0/s1600-h/chickenbroccolicasserolepic.JPG"><img id="BLOGGER_PHOTO_ID_5224917085509447986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv26toRjoc1jQhYtGtoX5E2zTBfQEXioSNiwSbnD55MjSGXABu4r1AKbtz-5SOVa9IzAPz8CYbgShdiV9NAkg57IRdDZhZa-gk6DScuPdwlWN4fUkkomgZWrR6C9gukgRd4054vHEOXF0/s400/chickenbroccolicasserolepic.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 whole chicken, cooked, deboned, shredded</span></div><div><span style="font-size:130%;">1 bag frozen broccoli florets</span></div><div><span style="font-size:130%;">2 cans cream of chicken soup</span></div><div><span style="font-size:130%;">7-8 slices American cheese</span></div><div><span style="font-size:130%;">salt & pepper to taste</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Preheat oven to 350° F.</span></div><div><span style="font-size:130%;">Boil broccoli in a pot until tender. Drain. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Place shredded chicken in the bottom of a 13x9 inch casserole dish. Liberally salt and pepper. Layer cooked broccoli over the chicken. Pour both cans of cream of chicken soup over the broccoli, spread evenly. Evenly place the cheese slices over the top of the casserole. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Cover with foil and bake for 30 minutes.</span></div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/chickenbroccolicasserole.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-36971165497026085662008-07-19T19:37:00.003-05:002008-07-19T19:42:22.034-05:00Cheryl's Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVlHjB_jrPlysIrU_QlZ5vql3mOZ-rDXTCMupOS30csaI1tX5kZn9cHTPgx_2udjaWzWWFDo9muXPOT-Wgqn4fgJRAkKtEZlxpwGZ04sAI62Cr-X2T3_fBGJBg_wCh6S7ARg_lQDJnog/s1600-h/cherylschilipic.JPG"><img id="BLOGGER_PHOTO_ID_5224889200249742786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVlHjB_jrPlysIrU_QlZ5vql3mOZ-rDXTCMupOS30csaI1tX5kZn9cHTPgx_2udjaWzWWFDo9muXPOT-Wgqn4fgJRAkKtEZlxpwGZ04sAI62Cr-X2T3_fBGJBg_wCh6S7ARg_lQDJnog/s400/cherylschilipic.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div>>4 slices bacon</div><div>>1 lb. ground sirloin</div><div>>1 lb. ground sausage</div><div>>2 cans stewed tomatoes</div><div>>2 cans chili beans</div><div>>1 medium onion, chopped</div><div>>1 bulb garlic, minced</div><div>>2 Tablespoons extra virgin olive oil</div><div>>1-2 beers</div><div>>1-2 Tablespoons Old Bay Seasoning</div><div>>2 dried bay leaves</div><div>>1 teaspoon dried mustard</div><div>>1 tbsp chili powder</div><div>>1 tbsp hot sauce</div><div>>1 tsp crushed red pepper flakes</div><div>>salt & pepper to taste</div><div> </div><div> </div><div><span style="font-size:180%;">Directions:</span></div><div>Chop bacon and cook in a skillet until crisp. Transfer to a paper towel lined plate to drain. Add the sirloin and sausage to bacon grease and cook over medium heat, breaking the meat into small crumbs.</div><div> </div><div>In a small saucepan, heat extra virgin olive oil and saute the onion and garlic until the onion is tender.</div><div> </div><div>In a food processor, puree the tomatoes and chili beans together. Add chili bean/tomato mixture to the browned meat mixture in skillet, stir to combine and add the onions/garlic mixture as well as the bacon. Add the beer slowly and allow it to cook off a little. Add seasonings to pot.</div><div> </div><div>Cook chili about 45 minutes to an hour on the stovetop OR you can transfer it to a crockpot set on HIGH and cook for an hour and a half.</div><div> </div><div>Cheryl's Tip: If chili seems runny, mix about 1 tsp cornstarch to 1/2 cup water and add to chili 1/2 hour before its done.<br /> </div><div> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/CherylsChiliPNT.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-27398141005487624222008-07-19T18:48:00.004-05:002008-07-19T19:04:21.621-05:00Broccoli Cheese Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BZmBdf50sFVHf9rUIEFbXVuqBU3KduApz9iT6bIWIkk281eOZmsFyFFDEbG9BTmVKajRZ8PvUgOORitqCksBldBQxvEwgIoDv8b9hMDt2usbs0rRHzQ6afFRvp1TOWtBzyRlDYFeI00/s1600-h/broccolisouppic.JPG"><img id="BLOGGER_PHOTO_ID_5224876599155943746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BZmBdf50sFVHf9rUIEFbXVuqBU3KduApz9iT6bIWIkk281eOZmsFyFFDEbG9BTmVKajRZ8PvUgOORitqCksBldBQxvEwgIoDv8b9hMDt2usbs0rRHzQ6afFRvp1TOWtBzyRlDYFeI00/s400/broccolisouppic.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 cup chopped onion</span></div><div><span style="font-size:130%;">1 tbsp butter</span></div><div><span style="font-size:130%;">6 cups water</span></div><div><span style="font-size:130%;">1 bag frozen CHOPPED broccoli (not the florets)</span></div><div><span style="font-size:130%;">6 chicken bouillon cubes</span></div><div><span style="font-size:130%;">4 cups medium egg noodles</span></div><div><span style="font-size:130%;">1 lb. (16 oz) Velveeta cheese slices</span></div><div><span style="font-size:130%;">6 cups milk</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">In a deep pot, saute the onion in the butter until the onions are tender. Add the water and bring to a boil. Add frozen broccoli and cook until tender. Add bouillon cubes and egg noodles. Cook until noodles are done. Place Velveeta slices on the top of the soup, and let the cheese melt down into the pot, Don't let it burn. When cheese has melted, transfer soup to a large crockpot and add the milk. Stir well to combine. Leave crockpot settings on low until soup is heated through. </span></div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/broccolicheesesoup.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-77947553244657570712008-07-19T18:27:00.003-05:002008-07-19T18:43:12.170-05:00Celebration Oreo Ice Cream Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqyxRvI8xL6S5w0B0gWOyERX2LJae2UwWcZGxFHplymyKN37Vs_gxfz8wNJHuhz-XhVl5727IhPM0Uq7q8f2sTGV5M-l8dstV8sMDjPGmb2oLsOK9QW-UAz_4RrZ5iU2-DDck6JpjjtQ/s1600-h/DSCF2179.JPG"><img id="BLOGGER_PHOTO_ID_5224871326987306530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqyxRvI8xL6S5w0B0gWOyERX2LJae2UwWcZGxFHplymyKN37Vs_gxfz8wNJHuhz-XhVl5727IhPM0Uq7q8f2sTGV5M-l8dstV8sMDjPGmb2oLsOK9QW-UAz_4RrZ5iU2-DDck6JpjjtQ/s400/DSCF2179.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">24 Oreo Cookies, divided</span></div><div><span style="font-size:130%;">1 pt (2 cups) strawberry ice cream, softened</span></div><div><span style="font-size:130%;">2 cups Cool-Whip, thawed, divided</span></div><div><span style="font-size:130%;">1 pt. (2 cups) chocolate ice cream, softened</span></div><div><span style="font-size:130%;">2 tbsp fudge ice cream topping</span></div><div></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Line a 9-in cake pan with plastic wrap, with ends overlapping the sides. Stand 14 of the cookies around the edge of the pan. Crush remaining 10 cookies. Reserve 1/2 cup of the crumbs and sprinkle the rest in the bottom of the cake pan. Spread the strawberry ice cream over the crumbs. Top with 1 cup of the Cool-whip and the 1/2 cup of reserved cookie crumbs. Cover with the chocolate ice cream. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Freeze for 4 hours or overnight.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Remove dessert from pan just before serving, using the overlapped plastic wrap edges to gently lift it from the pan. Carefully peel off plastic & place dessert on a serving plate. Let stand at room temperature for 10 minutes to soften. Top evenly with the remaining 1 cup of Cool-whip and garnish with Fudge topping. Store leftover dessert in freezer.</span></div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/oreoicecreamcake.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-70272284931100604122008-07-19T18:04:00.004-05:002008-07-19T18:24:17.672-05:00Southern Coleslaw<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYDTrpx6mnEPVQ08GJp4gZGo50P_-aZF47VB6xf6mNxC2wxhhkQEEvi_whsSR7zdwiPsLAIGld_qM9yYMOoVZH9btjVZyTXjL-6iKZVpFYtdIsB66KOUXszxCUiTPdPGn1bqbU71GV-4/s1600-h/DSCF4622.JPG"><img id="BLOGGER_PHOTO_ID_5224865723209086658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYDTrpx6mnEPVQ08GJp4gZGo50P_-aZF47VB6xf6mNxC2wxhhkQEEvi_whsSR7zdwiPsLAIGld_qM9yYMOoVZH9btjVZyTXjL-6iKZVpFYtdIsB66KOUXszxCUiTPdPGn1bqbU71GV-4/s400/DSCF4622.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 medium head green cabbage</span></div><div><span style="font-size:130%;">1 carrot, shredded</span></div><div><span style="font-size:130%;">1 tbsp minced onion</span></div><div><span style="font-size:130%;">1 1/4 cup mayonnaise</span></div><div><span style="font-size:130%;">1/3 cup sugar</span></div><div><span style="font-size:130%;">1/4 cup vinegar</span></div><div><span style="font-size:130%;">1/4 tsp celery seed</span></div><div><span style="font-size:130%;">1/4 tsp ground black pepper, or to taste</span></div><div><span style="font-size:130%;">salt to taste</span></div><div></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Shred cabbage into a large bowl; add shredded carrot and onion. Combine mayonnaise, sugar, vinegar and celery seed. Whisk or shake in a jar. Taste and adjust seasonings, adding salt and pepper. More mayo if you like, or more vinegar if it's too sweet.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Add dressing to cabbage mix and stir until well moistened. Refrigerate to chill thoroughly.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Serves 6-8</span></div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/southerncoleslaw.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-48826359258127769372008-07-19T17:41:00.004-05:002008-07-19T18:00:14.291-05:00Tamale Chili Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qxru6tTA2bhX12G_Vpsw6uLRBh7iaw7eE34UNzYZajBOenlcyse0YPtLEiraWrsbyaIQQ186KvM830NuVYCwV07lcDyJka6FNM59XjzqdYPUjIf6jjFS56CboCCQ3FPpDsFgJJN-2Ls/s1600-h/2007_0528DigitalPics0032.JPG"><img id="BLOGGER_PHOTO_ID_5224859606327789106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qxru6tTA2bhX12G_Vpsw6uLRBh7iaw7eE34UNzYZajBOenlcyse0YPtLEiraWrsbyaIQQ186KvM830NuVYCwV07lcDyJka6FNM59XjzqdYPUjIf6jjFS56CboCCQ3FPpDsFgJJN-2Ls/s400/2007_0528DigitalPics0032.JPG" border="0" /></a><br /><br /><span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">1 large can tamales, wrappers removed</span><br /><span style="font-size:130%;">1 regular can chili without beans</span><br /><span style="font-size:130%;">1 (8oz) box Velveeta, cubed</span><br /><span style="font-size:130%;">1/4 cup salsa</span><br /><span style="font-size:130%;">1 small can sliced black olives</span><br /><span style="font-size:130%;">1/2 cup shredded cheddar cheese</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:180%;">Directions:</span><br /><span style="font-size:130%;">In a large bowl, mash the tamales and mix them with the chili, salsa and Velveeta. Spread mixture into a baking dish top with cheddar cheese and olives. Bake, covered for 20 minutes at 350° F or until heated through.</span><br /><span style="font-size:130%;">Or- for parties- mix everything in your crockpot and set the temp to low.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Serve with tortilla chips...REALLY good too in flour tortilla shells....roll it up like a burrito</span><br /><br /><br /><br /><div align="center"><span style="font-size:180%;"><a href="http://triedandtruecookbook.blogspot.com/2008/07/tamale-chili-dip.html">Click here for Printable Version</a></span><br /></div><span style="font-size:130%;"></span>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-13134976926523305152008-07-19T16:34:00.004-05:002008-07-19T17:15:14.875-05:00Mexican Layer Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1CJ1Wke_cal2RRJk-Ppv43gtqXr_Dt7mtfbnA7eNfESmjMJdIDTPrZ9Eey60p4IBoUNwoq-gwj0OAaF6vgZF29dvbfV0zgRWRVNF24rCTg8zzdl17yl-Cm-Jm96RsgkP0J-X9fC7qhM/s1600-h/2007_0528DigitalPics0021.JPG"><img id="BLOGGER_PHOTO_ID_5224841998486162098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1CJ1Wke_cal2RRJk-Ppv43gtqXr_Dt7mtfbnA7eNfESmjMJdIDTPrZ9Eey60p4IBoUNwoq-gwj0OAaF6vgZF29dvbfV0zgRWRVNF24rCTg8zzdl17yl-Cm-Jm96RsgkP0J-X9fC7qhM/s400/2007_0528DigitalPics0021.JPG" border="0" /></a> this is the best stuff ever! Really.......it is<br /><br /><span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">2 (8oz) pkgs cream cheese, softened</span><br /><span style="font-size:130%;">1 envelope dry taco seasoning</span><br /><span style="font-size:130%;">2 tbsp milk</span><br /><span style="font-size:130%;">1-2 tbsp salsa</span><br /><span style="font-size:130%;">2 tsp chili powder</span><br /><span style="font-size:130%;">1 (15 oz) can refried beans</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Toppings:</span><br /><span style="font-size:130%;">Shredded lettuce</span><br /><span style="font-size:130%;">chopped tomato</span><br /><span style="font-size:130%;">shredded cheddar cheese</span><br /><span style="font-size:130%;">diced green onions</span><br /><span style="font-size:130%;">sliced black olives</span><br /><br /><span style="font-size:180%;">Directions:</span><br /><span style="font-size:130%;">In a large mixing bowl, combine cheese, taco seasoning, milk, salsa, & chili powder. Combine well and spread into the bottom of a casserole or serving dish. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Layer the refried beans over the cream cheese mixture, spread evenly. Refrigerate the dip for about an hour, until it sets. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Top it off with your favorite toppings and serve with tortilla chips.</span><br /><br /><br /><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/mexicanlayerdip.pdf">Click here for Printable Version</a></span><br /></div><span style="font-size:130%;"></span><br /><br /><a href="http://www.mybloglog.com/buzz/community/triedandtruecookbook/" rel="3e3527149a9117ba7c6a4130553866b5f1fa1e3e">Undergoing MyBlogLog Verification</a>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-44037347015497393942008-07-19T16:21:00.003-05:002008-07-19T16:31:34.080-05:00Chipotle's Guacamole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTVGeCpRbb_eduDZfV0MWvoO1gpitCoxkePVNH_sp2mcUCe_MLFLI7OcgdiwY7_qZdFLNLoL-Ib5sCZsh3oEyZXkhAMSErrh4aI6lrZfJCx78_RdXcO0i2qZ1SvjpWe7YAOM8_qmRHE8/s1600-h/2007_0528DigitalPics0016.JPG"><img id="BLOGGER_PHOTO_ID_5224838719095905970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTVGeCpRbb_eduDZfV0MWvoO1gpitCoxkePVNH_sp2mcUCe_MLFLI7OcgdiwY7_qZdFLNLoL-Ib5sCZsh3oEyZXkhAMSErrh4aI6lrZfJCx78_RdXcO0i2qZ1SvjpWe7YAOM8_qmRHE8/s400/2007_0528DigitalPics0016.JPG" border="0" /></a> <span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">1 large Hass ripe Avacado, peeled & pitted</span><br /><span style="font-size:130%;">2 tsp fresh lime juice</span><br /><span style="font-size:130%;">2 tbsp chopped fresh cilantro</span><br /><span style="font-size:130%;">1/4 cup finely chopped red onions</span><br /><span style="font-size:130%;">2 cloves minced garlic</span><br /><span style="font-size:130%;">1 Serrano chili, seeded & chopped</span><br /><span style="font-size:130%;">1/4 tsp salt</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:180%;">Directions:</span><br /><span style="font-size:130%;">Mash up avacado with fork or an electric mixer. Add remaining ingredients. Mix well. Serve chilled with tortilla chips.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Note: This stuff is the BOMB!</span><br /><br /><br /><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/guacamole.pdf">Click for Printable Version</a></span><br /></div><span style="font-size:130%;"></span>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-18262889689832090492008-07-19T15:55:00.003-05:002008-07-19T16:18:53.924-05:00Chocolate Covered Cherry Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbqMr8btw9yC31DTxGBLN1RTT_pvnf0wZrxq-xKun97G3vB_QgyWsKJ5Xhxc41I51QC2ub31XIGLUuSCXwA8ZwLjujtqn-xqLy-foHCtSrCJOAJgVenC7BtXE3ei7ETorz7TzGZO45Ug/s1600-h/DSCF2777.JPG"><img id="BLOGGER_PHOTO_ID_5224832594282197458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbqMr8btw9yC31DTxGBLN1RTT_pvnf0wZrxq-xKun97G3vB_QgyWsKJ5Xhxc41I51QC2ub31XIGLUuSCXwA8ZwLjujtqn-xqLy-foHCtSrCJOAJgVenC7BtXE3ei7ETorz7TzGZO45Ug/s400/DSCF2777.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 box chocolate cake mix</span></div><div><span style="font-size:130%;">2 pkg cream cheese, softened</span></div><div><span style="font-size:130%;">1 cup mini chocolate chips</span></div><div><span style="font-size:130%;">1 jar maraschino cherries</span></div><div><span style="font-size:130%;">1 cup powdered sugar</span></div><div><span style="font-size:130%;">1 tsp vanilla</span></div><div><span style="font-size:130%;">Dash of milk</span></div><div><span style="font-size:130%;">1 large Hershey chocolate bar</span></div><div><span style="font-size:130%;">1 small tub chocolate frosting</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Preheat oven to 350° F. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Mix cake according to pkg directions and spread it evenly between 3 round, greased and floured cake pans. Bake until a toothpick inserted in center comes out clean. Cool on wire racks.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">In a small bowl, combine cream cheese, milk, powdered sugar and vanilla. Set aside.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Drain maraschino cherries, then place them on a paper towel to drain some more. Chop the cherries FINE and place again on a clean paper towel to drain again. Set aside.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Begin building your cake. Place the first cake round on your cake plate or platter. Spread 1/2 of your cream cheese mixture on the cake, leaving a 1/4 inch edge unfrosted around. Sprinkle 1/2 cup mini chocolate chips and 1/2 the cherries on the cream cheese mixture.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Top with next cake round. Repeat the cream cheese, chocolate chip and cherry layers. Place the last cake round on top. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Frost the entire cake with the chocolate frosting. Using a vegetable peeler, peel shavings of the Hershey bar onto the top of your cake for garnish.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/chocolatecoveredcherrycake.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-60942239142992202692008-07-19T15:22:00.004-05:002008-07-19T15:54:09.894-05:00Mom's Christmas Cheese Ball<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2CfSdsBvortYLu0rFaDmlg4LsK_INvbp0lnwCmJhjhrpuVkadymTnp5ljD4xtx-8qhk1bZyOIsyukdnL8ii7r6LpznukWPu5zQwkbxISghu9WOfIS5e1STCkKNlBAfhmgBlPr7VQEO8/s1600-h/Cheeseball.JPG"><img id="BLOGGER_PHOTO_ID_5224823212019293682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2CfSdsBvortYLu0rFaDmlg4LsK_INvbp0lnwCmJhjhrpuVkadymTnp5ljD4xtx-8qhk1bZyOIsyukdnL8ii7r6LpznukWPu5zQwkbxISghu9WOfIS5e1STCkKNlBAfhmgBlPr7VQEO8/s400/Cheeseball.JPG" border="0" /></a> **For as long as I've been alive, my mom has made this cheese ball for Christmas every year. It is the #1 staple, the #1 MUST HAVE at our table (which is usually Loaded with food). Christmas just wouldn't be Christmas without it.. Enjoy!<br /><br /><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 (5 oz) jar Kraft Old English cheese</span></div><div><span style="font-size:130%;">1 (5 oz) jar Kraft Pineapple OR Pimento cheese *whichever they have available- if you can't find either, use another jar of Old English</span></div><div><span style="font-size:130%;">1 small box Velveeta cheese</span></div><div><span style="font-size:130%;">1 (8 oz) box cream cheese, softened at room temp</span></div><div><span style="font-size:130%;">1/4 cup FINELY diced onions</span></div><div><span style="font-size:130%;">1 tsp Worcestershire sauce</span></div><div><span style="font-size:130%;">1 cup Finely chopped pecans</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div>In a big bowl, add all your cheeses.</div><div>In a skillet over medium heat, stir fry your onions until tender, then add the Worcestershire. Remove from heat. Let cool.</div><div></div><div>Add onions and Worcestershire to cheeses and BLEND everything together very well.</div><div>Pour pecans out onto a WAX paper surface. In bowl, shape, as best as you can, the cheese into a ball. Pour the ball onto the pecans and roll, coating the outter surface of the cheese completely in pecans.</div><div></div><div>If you have a bowl ABOUT the size of your cheeseball, use this *it will help keep the ball in its shape* and keeping the Wax paper around the cheese ball, place it in your bowl. Refrigerate for at least 24 hours to let it Set and to let the flavors infuse. </div><div></div><div>Remove cheeseball from bowl and wax paper. Serve on a cheeseball platter or a plate with your favorite crackers. Mine are the Bacon Flavored ones!</div><div> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/cheeseball.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-67175082037380494532008-07-19T14:49:00.004-05:002008-07-19T15:10:33.373-05:00Old Chicago's Artichoke Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikoJfNBL2t5jXbeJBvsobFdB9x_9iMR3COqxYiFgi0EcLyyU-qUWq_2NFT0pV1cITcSb9ELfTejWNp_vB0usTVK97i3wLGnNxbxBPkuwMhyphenhyphenbK82TjZWqqfee75YVDYr24-yVvgi3QVU4/s1600-h/2007_0304inventory0108.JPG"><img id="BLOGGER_PHOTO_ID_5224816132966217218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikoJfNBL2t5jXbeJBvsobFdB9x_9iMR3COqxYiFgi0EcLyyU-qUWq_2NFT0pV1cITcSb9ELfTejWNp_vB0usTVK97i3wLGnNxbxBPkuwMhyphenhyphenbK82TjZWqqfee75YVDYr24-yVvgi3QVU4/s400/2007_0304inventory0108.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">2 (8 oz) pkgs cream cheese, softened</span></div><div><span style="font-size:130%;">2 tbsp parmesan cheese</span></div><div><span style="font-size:130%;">1/4 tsp bottled hot pepper sauce</span></div><div><span style="font-size:130%;">1 (14 oz) can artichoke hearts, drained (reserve 1/4 cup brine)</span></div><div><span style="font-size:130%;">1/4 tsp ground white pepper</span></div><div><span style="font-size:130%;">salt to taste</span></div><div><span style="font-size:130%;">1/4 cup diced green onion</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Beat cream cheese until fluffy, about 2 minutes.</span></div><div><span style="font-size:130%;">Cut artichoke hearts in quarters. Add brine to cream cheese. Mix for about 2 minutes on low with an electric mixer. </span></div><div><span style="font-size:130%;">Stir in artichokes, onion, salt, pepper, hot pepper sauce, green onion and cheese. Mix well.</span></div><div><span style="font-size:130%;">Heat dip in a small crockpot or Microwave for 2-3 minutes.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Serve with French Bread, cut into chunks.</span></div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/chicagoartichokedip.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-73790751932917300532008-07-19T13:36:00.004-05:002008-07-19T13:53:59.332-05:00South-of-the-Border Steak & Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3Xg5ZLOa7KFZELNHIyTmaRQ8dxyWArvblVT8vmj3c0hDas3YliUR6EcifnbJ_bPdMmGrn_waw3h-GXmiatQMzgDbSnARuljzVHCKaCkm3Z4jvRt9dcCS9BX-Q2eTMxULH1stTX0vNmY/s1600-h/DSCF4929.JPG"><img id="BLOGGER_PHOTO_ID_5224796140978165810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3Xg5ZLOa7KFZELNHIyTmaRQ8dxyWArvblVT8vmj3c0hDas3YliUR6EcifnbJ_bPdMmGrn_waw3h-GXmiatQMzgDbSnARuljzVHCKaCkm3Z4jvRt9dcCS9BX-Q2eTMxULH1stTX0vNmY/s400/DSCF4929.JPG" border="0" /></a><br /><div><span style="font-size:180%;"></span></div><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 1/2 lbs beef flank steak</span></div><div><span style="font-size:130%;">1 (10 oz) can Rotel</span></div><div><span style="font-size:130%;">1 medium onion, chopped</span></div><div><span style="font-size:130%;">2 cloves minced garlic</span></div><div><span style="font-size:130%;">1 tsp dried oregano, crushed</span></div><div><span style="font-size:130%;">1 tsp chili powder</span></div><div><span style="font-size:130%;">1 tsp ground cumin</span></div><div><span style="font-size:130%;">salt & pepper to taste</span></div><div><span style="font-size:130%;">2 small green, red and/or yellow sweet peppers, cut into strips</span></div><div><span style="font-size:130%;">1 (15 oz) can pinto beans, rinsed & drained</span></div><div><span style="font-size:130%;">Hot cooked brown rice</span></div><div><span style="font-size:130%;">Crumbled queso fresco cheese</span></div><div><span style="font-size:130%;">Hot tortilla shells</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Place meat in slow cooker. In a bowl, stir together undrained Rotel, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat in slow cookier.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Cover and cook on LOW for 7-9 hours or HIGH 4-5 hours.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Add pepper strips and pinto beans. Cover and cook for 30 minutes more at HIGH setting. Remove meat; slice into thin strips. Return to bean mixture. Add cooked rice to pot. </span></div><div><span style="font-size:130%;">Serve in warm tortillla shells with queso cheese and alittle hot pepper sauce *if desired.</span></div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/steakandbeans.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-90982869641287331162008-07-19T13:24:00.004-05:002008-07-19T13:33:41.629-05:00Tortellini with Ham & Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4vzAxYQcgeBGa9FQe0Ni4-7CnE2c4binW3w19miLYwIkqMXnrf2votawt7XXjtPZO3sTz7s251FhIa1JPRbUxbfU6RQRqbq-oYVa-wcLP5pR8u25ruwk3mu-Wbvs8LVNUbCdVio-2BU/s1600-h/DSCF4693.JPG"><img id="BLOGGER_PHOTO_ID_5224793150708361762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4vzAxYQcgeBGa9FQe0Ni4-7CnE2c4binW3w19miLYwIkqMXnrf2votawt7XXjtPZO3sTz7s251FhIa1JPRbUxbfU6RQRqbq-oYVa-wcLP5pR8u25ruwk3mu-Wbvs8LVNUbCdVio-2BU/s400/DSCF4693.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 lb. fresh or frozen cheese tortellini</span></div><div><span style="font-size:130%;">1 cup frozen peas</span></div><div><span style="font-size:130%;">3 tbsp unsalted butter, cut into pieces</span></div><div><span style="font-size:130%;">1/2 cup heavy whipping cream</span></div><div><span style="font-size:130%;">salt and pepper to taste</span></div><div><span style="font-size:130%;">1/2 cup grated Parmesan</span></div><div><span style="font-size:130%;">1/2 -1 lb. small chopped ham pieces</span></div><div></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Bring a large pot of salted water to boil. Cook tortellini until just al dente, don't over cook. Add peas to pot for last 30 seconds of cooking time.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, Parmesan and ham. Turn stove on to medium heat and cook, stirring, until ingredients are heated through, 2-3 minutes. Serve immediately.</span></div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/tortellinihampeas.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-91899863516443859622008-07-19T13:09:00.005-05:002008-07-19T13:21:34.443-05:00Speedy Cassoulet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqJ7_RXdJjKGTOd-YNMXfyUUbXUXQSQo8L89Z2aoGO3dWf0-WIW_BiMli0IEXKHoSTMaGi5yPzE8bw3qVTIumFLMfj6xF65VScaQmCEFNGFnkSTKGQNrq-wsYaT3-eoSEO37u7___HTw/s1600-h/DSCF4932.JPG"><img id="BLOGGER_PHOTO_ID_5224789181336071522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqJ7_RXdJjKGTOd-YNMXfyUUbXUXQSQo8L89Z2aoGO3dWf0-WIW_BiMli0IEXKHoSTMaGi5yPzE8bw3qVTIumFLMfj6xF65VScaQmCEFNGFnkSTKGQNrq-wsYaT3-eoSEO37u7___HTw/s400/DSCF4932.JPG" border="0" /></a><br /><div>This soup is SOOO flavorful! Trust me, you'll be suprised! And oh yeah! It's LOW FAT!</div><div></div><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">2 cans Great Northern Beans, rinsed & drained</span></div><div><span style="font-size:130%;">2 cans diced tomatoes with roasted garlic OR Fire Roasted diced (undrained)</span></div><div><span style="font-size:130%;">2 cans chicken broth</span></div><div><span style="font-size:130%;">1 lb. turkey kielbasa, sliced</span></div><div><span style="font-size:130%;">1 green bell pepper, chopped</span></div><div><span style="font-size:130%;">salt & pepper to taste</span></div><div><span style="font-size:130%;">1 tbsp hot sauce</span></div><div><span style="font-size:130%;">Seasoned bread crumbs (optional)</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Heat beans, tomatoes, broth and kielbasa to boiling in a soup pot. Stir occassionally, reduce heat.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Stir in bell pepper and hot sauce. Simmer uncovered for 5 minutes; stirring occasionaly. Ladle into soup bowls. Sprinkle with bread crumbs.</span></div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/speedycassoulet.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-79524241275552535762008-07-19T12:57:00.004-05:002008-07-19T13:07:48.289-05:00Chicken & Dumplin's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYO4Hm_DZun8as2YEPcT0wF_SLVr1lfenE0GJQjEEqryDNnsdrRWDm_CyhXwDffTt4VDR0_deZtgpiRsVCzXLhK1zoD5k005SQp3gR1l3H03uTrMnee0_ni6Opt0YYwPJO70QnCESuQbs/s1600-h/DSCF4696.JPG"><img id="BLOGGER_PHOTO_ID_5224786201724846546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYO4Hm_DZun8as2YEPcT0wF_SLVr1lfenE0GJQjEEqryDNnsdrRWDm_CyhXwDffTt4VDR0_deZtgpiRsVCzXLhK1zoD5k005SQp3gR1l3H03uTrMnee0_ni6Opt0YYwPJO70QnCESuQbs/s400/DSCF4696.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingredients:</span></div><div>>1 whole chicken</div><div>>1 1/2 to 2 tsp salt</div><div>>2 cups flour</div><div>>2 tsp baking powder</div><div>>1 tsp salt</div><div>>1/3 cup Crisco shortening</div><div>>1/2 cup milk</div><div>>1 tbsp coarsely ground black pepper</div><div>>1 tsp crushed red pepper flakes</div><div></div><div><span style="font-size:180%;">Directions:</span></div><div>Place chicken in a deep pot and barely cover with water, add some salt and simmer until the meat is tender (just about falling off the bone) A couple of hours. Remove chicken from broth and set aside Leave the broth in the pot to simmer. Debone the chicken. </div><div></div><div>Sift together flour, baking powder, salt, pepper, and crushed red pepper flakes. Cut in the shortening. Add milk to make a stiff dough. Roll out onto a floured surface to 1/4 inch thickness and cut into 1-inch squares. Drop squares into briskly boiling chicken broth. Cook until dumplings are plump and tender About 15-20 minutes. Add chicken to pot and serve. </div><div> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/ChickenandDumplings.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-36893785890606429982008-07-19T12:33:00.003-05:002008-07-19T12:54:49.886-05:00Strawberry Short Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyPivaelcpCjsW3hk4vES55ASE9vb_QH5FQ0o2gQtehhKR4myzSkX3-GQSO_uIUqjKVc_nG-dqCD6owxm6Qm-NC8pg2FE8HcKDqvFqe9rS6290rnj-5U7llcvcI_APNAGZ8Epnhr88fs/s1600-h/DSCF4535.JPG"><img id="BLOGGER_PHOTO_ID_5224780990303565282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyPivaelcpCjsW3hk4vES55ASE9vb_QH5FQ0o2gQtehhKR4myzSkX3-GQSO_uIUqjKVc_nG-dqCD6owxm6Qm-NC8pg2FE8HcKDqvFqe9rS6290rnj-5U7llcvcI_APNAGZ8Epnhr88fs/s400/DSCF4535.JPG" border="0" /></a><br /><br /><span style="font-size:180%;">Ingredients:</span><br /><span style="font-size:130%;">2 cups all-purpose flour</span><br /><span style="font-size:130%;">2 1/2 tsp baking powder</span><br /><span style="font-size:130%;">1/2 tsp salt</span><br /><span style="font-size:130%;">1 cup milk</span><br /><span style="font-size:130%;">1 tsp vanilla</span><br /><span style="font-size:130%;">1 1/2 cups plus 3 tbsp sugar, divided</span><br /><span style="font-size:130%;">1/2 cup (1 stick) butter, softened</span><br /><span style="font-size:130%;">3 eggs</span><br /><span style="font-size:130%;">Redi-Whip</span><br /><span style="font-size:130%;">2 quarts fresh strawberries, sliced</span><br /><br /><p><span style="font-size:130%;"></span></p><p><span style="font-size:180%;">Directions:</span></p><p><span style="font-size:130%;">Preheat oven to 350° F. Spray 18 standard muffin cups with nonstick cooking spray.</span></p><p><span style="font-size:130%;">Combine flour, baking powder and salt in medium bowl. Combine milk and vanilla in measuring cup. Beat 1 1/2 cups sugar and butter in large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk mixture, beating until well blended. Spoon batter into prepared muffin cups, filling about 3/4 full.</span></p><p><span style="font-size:130%;">Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.</span></p><p><span style="font-size:130%;">Cut cupcakes in half crosswise. Top wach bottom half with about 2 tbsp Redi-Whip and strawberries. Top with top half of cupcake. Garnish top with more Redi-Whip and strawberries.</span></p><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5224783598060341378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6FhaOgKqDMUUJZhyMH4jXzO23HReV47dyKgs6cyQ-2n5RwqPnEugGVFwodY6JisRScpK2EvGRO4c2DK_fIhenGdo8TpQ8v0TmhAdx0pFjTzEUgEXrsy2MZj_vKcCRxuPOp27t7Y_4Ck/s400/DSCF4533.JPG" border="0" /> </p><p> </p><p align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/strawberryshortcakes.pdf">Click here for Printable Version</a></span><br /></p>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-3095220806851685742008-07-19T12:05:00.004-05:002008-07-19T12:28:01.455-05:00Cheryl's Marinara<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9luA4Ac9trh7kYGaQfOAyskyLTb-espg5BOWmJbG7M8ve147TpmQicJdlNjDg5YWMg622px8TUNChEAAND55_hJa0i34DDg_Atsb9tSH95Km4d3Ssw8dMucbNTZ9mk_UkNFYBNEEoHqU/s1600-h/DSCF4526.JPG"><img id="BLOGGER_PHOTO_ID_5224772786615235954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9luA4Ac9trh7kYGaQfOAyskyLTb-espg5BOWmJbG7M8ve147TpmQicJdlNjDg5YWMg622px8TUNChEAAND55_hJa0i34DDg_Atsb9tSH95Km4d3Ssw8dMucbNTZ9mk_UkNFYBNEEoHqU/s400/DSCF4526.JPG" border="0" /></a><br /><div><span style="font-size:180%;">Ingriedients:</span></div><div><span style="font-size:130%;">extra virgin olive oil; enough to fill bottom of your skillet</span></div><div>1 tsp crushed red pepper flakes</div><div>1 bulb of garlic, chopped</div><div>a Fist full of fresh parsley, chopped</div><div>1 (28 oz) can Whole, peeled tomatoes, undrained (if you can find the Italian kind with basil, even better)</div><div>2 chicken bouillon cubes</div><div>salt and pepper to taste</div><div>1 tsp sugar</div><div>about 1/3 to 1/2 cup red wine</div><div>Refrigerated or Frozen Cheese or Sausage Tortellini </div><div>*or your favorite pasta!</div><div></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Heat olive oil and crushed red pepper flakes in a skillet on very low heat while you chop the garlic. Add garlic, let cook for about 30 seconds and then add the parsley.</span></div><div><span style="font-size:130%;">Immediately add the tomatoes, bouillon cubes, sugar, salt & pepper. Turn heat up to medium-high. Once it starts to bubble, chop the tomatoes up with your spatula, as small as you can.</span></div><div><span style="font-size:130%;">*NOTE: at this point you're thinking that a can of diced or stewed tomatoes would be MUCH easier...maybe so..but you are Seriously sacrificing TASTE by choosing either of those instead of the whole tomatoes.</span></div><div><span style="font-size:130%;">Simmer sauce for about 7 minutes, then add the red wine. Turn heat down, simmer for another 5 minutes.</span></div><div><span style="font-size:130%;">Serve with tortellini or other pasta of your choice and some Parmesan cheese! yum~ Thanks Cheryl!</span></div><div><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/cherylsmarinara.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-60824803094321841242008-07-19T09:25:00.005-05:002008-07-19T10:39:53.603-05:00Kris's Greek Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXHxc22cGMQ0XzIfWMpsG4jKBFnFpvSiLn0veX_5T2cM4H6mO5fJc46fOam6yMGj2DtZjLKGzvzSlybSfUdhYBELF822ZICKPP-v0qA1Di5mu6a613ZpTXuqGX0mzobdD0tFo3ZPBRh0/s1600-h/DSCF4497.JPG"><img id="BLOGGER_PHOTO_ID_5224731614025205170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXHxc22cGMQ0XzIfWMpsG4jKBFnFpvSiLn0veX_5T2cM4H6mO5fJc46fOam6yMGj2DtZjLKGzvzSlybSfUdhYBELF822ZICKPP-v0qA1Di5mu6a613ZpTXuqGX0mzobdD0tFo3ZPBRh0/s400/DSCF4497.JPG" border="0" /></a> Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!<br /><br /><div><span style="font-size:180%;"></span></div><br /><div><span style="font-size:180%;"></span></div><br /><div><span style="font-size:180%;">Ingredients:</span></div><div><span style="font-size:130%;">1 pkg boneless, skinless chicken breasts or tenders</span></div><div><span style="font-size:130%;">2 bags or 2 heads Romaine lettuce, chopped</span></div><div><span style="font-size:130%;">1/2 red onion, sliced thin</span></div><div><span style="font-size:130%;">1 small jar green olives</span></div><div><span style="font-size:130%;">cherry tomatoes, halved</span></div><div><span style="font-size:130%;">1 green bell pepper, sliced and chopped</span></div><div><span style="font-size:130%;">Fresh white mushrooms, sliced (optional)</span></div><div><span style="font-size:130%;">Whole pepperoncini peppers (optional)</span></div><div><span style="font-size:130%;">Italian croutons</span></div><div><span style="font-size:130%;">Crumbled feta cheese</span></div><div><span style="font-size:130%;">2 cucumbers, peeled, sliced, halved</span></div><br /><div></div><div><span style="font-size:130%;">For chicken marinade:</span></div><div>greek seasoning</div><div>salt </div><div>pepper</div><div>garlic, minced</div><div>red wine vinegar</div><div>extra virgin olive oil</div><br /><div></div><div><span style="font-size:180%;">Directions:</span></div><div><span style="font-size:130%;">Marinate chicken, just place your chicken in a pyrex bowl with a lid or a tupperware dish, drizzle olive oil over the top of chicken, splash a little bit of red wine vinegar over the top and season liberally with greek seasoning, salt, pepper and minced garlic.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Refrigerate for no less than an hour and up to 4 hours.</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">To cook chicken: Kris has done it a couple of ways- you can throw it on the grill and cook until done, then chop the chicken into bite sized pieces OR shred it. OR you can chop the chicken and saute it in a skillet with some of its marinade. Drain afterwards.</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">To prepare salad: Combine all your ingredients in a large bowl and toss OR (as Kris does for our family meals) Prepare each plate with the Romaine, onions, peppers, olives, feta, tomatoes, cucumbers, croutons & chicken.</span></div><br /><div><span style="font-size:130%;"></span></div><img id="BLOGGER_PHOTO_ID_5224742612824281410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyvMXmEAIoNlqKlutcW72cjIVugoMRJbSNcH-UPZng9G917D5sLPivk3yDhsQaGjX_JwxkiAk1hq4MTZlHN5rkAe3cDHRGUjtRphDigZ_7Q-blQLUXR91cOT51POS7Ez_IB6TaieqnBM/s400/DSCF4951.JPG" border="0" />** Greek Seasoning can be found at Wal-Mart<br /><br /><div><span style="font-size:130%;">Top with Kris's Greek Salad Dressing</span></div><br /><br /><br /><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/greeksalad.pdf">Click here for Printable Version</a></span><br /></div><span style="font-size:130%;"></span>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0tag:blogger.com,1999:blog-3856115361423506519.post-89496800868485670732008-07-19T09:05:00.003-05:002008-07-19T09:13:03.926-05:00Chicken Sausage Stoup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEqE1k2bHKRDuF5Z6azmAVujeO8sL3aFVZSKRoMYIJjPlzBz4uB2UUSDWqHpkOSStBgyiCkpuv5FkR8izHNvJGxOuJqYQwqRH8RV7Vuh0jUahnYuQCd4U3NsHZ6QLlVdPBBQ64G0Xbi0/s1600-h/DSCF4487.JPG"><img id="BLOGGER_PHOTO_ID_5224726509720851410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEqE1k2bHKRDuF5Z6azmAVujeO8sL3aFVZSKRoMYIJjPlzBz4uB2UUSDWqHpkOSStBgyiCkpuv5FkR8izHNvJGxOuJqYQwqRH8RV7Vuh0jUahnYuQCd4U3NsHZ6QLlVdPBBQ64G0Xbi0/s400/DSCF4487.JPG" border="0" /></a><br /><div>*Adapted from a Rachel Ray Recipe</div><br /><div></div><span style="font-size:180%;">Ingredients:<br /></span><div>>1 lb. chicken tenders, diced</div><div>>salt & pepper</div><div>>1 pkg smoked turkey sausage</div><div>>1 medium onion, chopped</div><div>>1 (15 oz) can red kidney beans, drained</div><div>>1 (15 oz) can fire roasted diced tomatoes</div><div>>1 sack red or blue corn tortilla chips</div><div>>2 tbsp extra virgin olive oil</div><div>>3 cloves garlic, smashed</div><div>>1 red bell pepper, chopped</div><div>>2 tsp hot sauce</div><div>>1 quart chicken stock</div><div>>2 cups shredded pepper jack cheese</div><div> </div><div><span style="font-size:180%;">Directions:</span></div><div>In a medium soup pot, heat extra virgin olive oil and add the chicken. Salt & pepper the chicken. Let it cook a few minutes & then add the sausage and garlic. Cook for 2-3 minutes. Add peppers, onions, & potatoes. Cook 5 minutes, then add the hot sauce, tomatoes & kidney beans. Add chicken stock and bring soup to a bubble.</div><div> </div><div>Reduce heat and simmer until potatoes are tender. About 10-12 minutes. Ladle soup into bowls, top with crushed chips and cheese. You can melt the cheese either under a broiler for a few minutes or in a microwave for a few seconds. </div><div> </div><div align="center"><span style="font-size:180%;"><a href="http://www.123websiteservices.com/~triedand/images/ChickenSausageStoupPNT.pdf">Click here for Printable Version</a></span></div>triedandtruecookbookhttp://www.blogger.com/profile/03228211664749644527noreply@blogger.com0