We LOVE Unity!!!

We LOVE Unity!!!

Sunday, November 8, 2009

Sneak Peak of the 8 x 8 Treasured Family Recipe Kit

You are not going to want to miss out on this! There are 24 designers all making this fantastic album from Creative Cuts & More!

I can't wait to see what everyone has done with theirs!

Here are all the recipes I used in case you would like to print any of them and try them for yourself!

Heather J’s Chicken Wraps 1# Ground Chicken Breast, or Ground Chicken or Ground Turkey2T Chinese 5 Spice [We leave this out]Ginger - The knobby brown things are the cheapest way to go, but a pain to peel and grate. You can buy grated fresh ginger in a tube by the fresh herbs or in a jar. Garlic - same thing as the ginger-fresh or jar1 thing of Mushrooms shitake or regular. Fresh Parsley, Cilantro, Mint - just parsley is fine or combo of whatever you have on hand. Chop this up so you have a good handful. [We use all 3 and LOTS of Cilantro}1 little jar of water chestnuts...get the slivered ones if you can. Otherwise you just have to cut them.Butter Lettuce or Iceberg LettuceHosin SauceSoy SauceBrown the chicken/turkey with the 2T of 5 Spice and pepper. If you are using breast meat, add a little olive oil to the pan. Remove from pan...don't overcook!! Add the ginger and garlic to the pan. I use about 3-4 T of the ginger or a couple of big dollops. About 1 T of garlic total. Cook for just a minute. Add the mushrooms and cook those for two minutes, or until they are cooked through. Add the chicken back in and sprinkle with 2 T of soy sauce and toss in the water chestnuts and whatever fresh herbs you used. Add more soy sauce or ginger to taste. You can use the hosin as a sauce on top of the wrap, or mix it in. [we mix it in]


While you boil a box of noodles, brown a pound of ground beef and a pound of Italian sausage. Drain the grease and add in any spices that you like. We use Italian seasoning, Garlic powder, oregano and some onion powder. Be generous with your spices and add a jar of your favorite pasta sauce. Let simmer for 30 minutes. Soak your noodles in cold water so you don’t burn your fingers.

In a 9 x 13 pan, put some meat sauce on the bottom to avoid the noodles sticking, then noodles, then more meat sauce, then half of a large container of small curd cottage cheese. Repeat that layer. The last layer the cottage cheese is replaced with mozzarella cheese. Bake at 350 until cheese is bubbly, about 30 minutes. Serve with garlic bread and salad. It’s even better the next day!

Chicken Salad

In the morning put several chicken breasts in a gallon size zip-lock bag and coat with any brand of Balsamic Vinaigrette dressing.

Pound the breasts to be thinner and put on the George Foreman Grill. Over cook it just a little so it has some crunch.

Serve over salad and add any extras your family likes. We use cheese, green olives, carrots, avocado and corn.

Chili Con Queso

Turn your crock pot on low. Put all of these ingredients in it in no particular order:
Large box of Velveeta
A can of hot Rotel
A can of hot diced jalapenos
A can of hot diced green chilis
A can of Nacho Cheese soup
A can of refried beans
2 pounds of browned ground beef seasoned with garlic and red pepper flakes
Stir it often, everything should be melted and ready in about an hour, we always simmer it for 2-3 hours.
Serve with tortillas or chips. At a party once someone told me it would be awesome on a baked potato!

Biscuits and Gravy

Brown a pound of breakfast sausage and remove it from the pan, we put it in a paper towel lined bowl. Add some flour to the grease in the pan, about 3T. NEVER stop stirring. Add milk slowly while stirring. We like ours pretty thick but when you add the sausage back in, it gets thicker so make it a little thinner than you want it. We add a lot of pepper. Serve it over your favorite biscuits. We like the big flaky kind.
You can also serve with eggs if you are really hungry!

Breakfast Burritos

Scramble some eggs in one pan and fry up your favorite breakfast meat in another pan., we like bacon or sausage. Stir the cooked meat and some cheese into the eggs. Heat up tortillas and fill with egg mixture. Top with your favorite salsa!

Potato Pancakes

We only get these the day after Thanksgiving and the day after Christmas so they are an extra special breakfast to us! Reach a clean hand into the leftover bowl of mashed potatoes and grab a handful! Shape it into a pancake shape and throw it in a pan. Brown it on both sides on low heat so it heats all the way through. Top with a fried egg and a sprinkle of grated cheese.

Banana Nut Muffins

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
¾ cup white sugar
3 Tablespoon vegetable oil
1 teaspoon lemon zest
¼ cup shopped walnuts
Preheat oven to 350 degrees F. Spray muffin tins with non-stick cooking spray. In a large bowl mix together the ingredients. Fill the muffin pan 2/3 full. Bake for 20-25 minutes.

Chocolate Peanut Butter Squares

1 cup butter
4 cups confectioners’ sugar
2 cups peanut butter
1 ½ cups graham cracker crumbs [I buy them whole and put them in a zip lock and smash them up with my meat tenderizer.]
½ cup butter
1 cup semisweet chocolate chips

Melt 1 cup butter over low heat. Remove from heat and stir in confectioners’ sugar, peanut butter and graham cracker crumbs. Spread mixture into jelly roll pan. Pat down evenly with the back of a spoon.
To make topping: Melt together ½ cup butter with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate ½ hour. Cut into squares.

Chocolate Chip Cookies

2 ½ cups flour
1 tsp. baking soda
1 tsp. baking powder
¾ cup melted butter
1 ½ cups packed brown sugar
1 egg
2 tsp. vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix everything together and drop onto a cookie sheet lined with parchment paper. Bake for 9-11 minutes or until golden brown.

Apple Dip

1 (8 ounce) package cream cheese
½ cup brown sugar
1 Tablespoon vanilla extract

Mix everything together. If it’s too runny add more brown sugar. If it’s too thick add a little more vanilla. Serve with sliced red, yellow and green apples.

Peanut Butter Chocolate Cupcakes

Preheat oven to 350 degrees.
1 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup peanut butter
½ stick softened butter
½ cup light brown sugar
1 egg
½ teaspoon vanilla
2/3 cup milk
Melted chocolate
Mix everything up and spoon into liners. Bake about 12 to 18 minutes. When they are cool enough to hold dunk the top into the melted chocolate and twist as you lift it up to make a fun little ‘curl’.

Pudding Chocolate Chunk Cookies

1 cup margarine softened
¾ cup firmly packed brown sugar
¼ cup granulated sugar
1 pkg. (4-serving size) JELL-O Instant Pudding & Pie Filling, any flavor
1 tsp. vanilla
2 eggs
2 ¼ cups flour1 tsp. baking soda
1 pkg. (12 oz.) Baker’s Semi-Sweet Chocolate Chunks

Preheat oven to 375 degrees. Mix everything together and then stir in chocolate chunks. (Dough will be stiff.) Drop teaspoonfuls of dough, 2 inches apart, onto greased baking sheets. Bake 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks.

Pudding In A Cloud

1 tub of Cool Whip
2 small boxes of your favorite flavor of instant pudding.

Layer the pudding in a pretty glass with the cool whip. Start with the pudding and end with a dollop of the Cool Whip.
Adults and children love these!

Thanks for reading!

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