Sunday, January 27, 2008
Thursday, January 24, 2008
FYI
WHEN you have soup with any dairy product, milk, cheese, etc. DO NOT let it simmer on the stove indefinetly......bad thing.
Second son decided to "help out" by reheating the potato soup by turning it on low and leaving it. We now have something else.
Anyway, just wanted to let you all know.
Second son decided to "help out" by reheating the potato soup by turning it on low and leaving it. We now have something else.
Anyway, just wanted to let you all know.
Tuesday, January 22, 2008
Jalepeno Corn Dip
...but I didn't use jalapenos, so should I change the title????
1 can corn, drained
1 cup mayo
2 cups mexi cheese, with the spices, finely shredded
2 cups co-jack cheese blend, finely shredded
1 can diced green chilis
mix it all up and bake at 350 for about 20 minutes or until browned and bubbly....eat with corn tortilla chips.
Now.....for the Jen version.......add a rotisserie chicken, skinned and shredded, and another can of green chilies...bake and then wrap in tortillas and eat with a salad.......is yummy.....all good reviews!! And with my family....well......that doesn't happen too often!!!!
1 can corn, drained
1 cup mayo
2 cups mexi cheese, with the spices, finely shredded
2 cups co-jack cheese blend, finely shredded
1 can diced green chilis
mix it all up and bake at 350 for about 20 minutes or until browned and bubbly....eat with corn tortilla chips.
Now.....for the Jen version.......add a rotisserie chicken, skinned and shredded, and another can of green chilies...bake and then wrap in tortillas and eat with a salad.......is yummy.....all good reviews!! And with my family....well......that doesn't happen too often!!!!
Saturday, January 12, 2008
Tomato soup and grilled cheese bread
Grant LOVES tomato soup, but I don't buy the Campbells anymore, since I can't use it in my regular cooking. So last night I tried something......and just so you know, I did not try this as I don't care for plain old tomato soup, but Grant loved it.
8 oz tomato sauce (small can)
5.5 oz V8 (low sodium, small can)
1 cup water
1 tsp Better Than Boullion chicken flavor
heat that on stove and serve. Made 2 bowls full.
for this I used a Kinnikinik pizza crust, both sides buttered and place in oven about 350 until browned, I had to flip it once, to get both sides browned.
Then a slice of American cheese and a slice of Muester cheese, back in oven until cheese melts. Slice into 1/4's and serve with soup.
That I did eat, and it was yummy. I generally don't care for the "K" pizza crusts, they are too thick and sweet for me, but this use was good for them. I usually only use them in a pinch.
8 oz tomato sauce (small can)
5.5 oz V8 (low sodium, small can)
1 cup water
1 tsp Better Than Boullion chicken flavor
heat that on stove and serve. Made 2 bowls full.
for this I used a Kinnikinik pizza crust, both sides buttered and place in oven about 350 until browned, I had to flip it once, to get both sides browned.
Then a slice of American cheese and a slice of Muester cheese, back in oven until cheese melts. Slice into 1/4's and serve with soup.
That I did eat, and it was yummy. I generally don't care for the "K" pizza crusts, they are too thick and sweet for me, but this use was good for them. I usually only use them in a pinch.
Thursday, January 3, 2008
Brie stuffed 'shrooms
Ok, so I had this Brie that i've been working on and decided it was high time I finished it off. AND I had some leftover crab meat from New Years that needed to be used NOW and I had about 20 minutes to make dinner.....so I made this up.....
*a half a thing of Brie, rind removed
*about a cup or so (whatever was leftover that I spent a half hour digging out of the damn claws) shredded crab meat,
*about a half cup of shredded Italian cheeses ( mine was a blend I got from Sam's, but whatever you ahve would work)
take off your rings and use your hands to mash it all together.
Rinse off 2 ginormous portabello'shrooms. salt and pepper and garlic them, place them top side down on a pan, I always cover my pans with foil, so you might want to use a bit of olive oil if you don't cover yours, just to make sure it doesn't stick. Then smash half of the crab cheese mixture into each of the mushrooms tops, bake in preheated 350 or 400 oven for 10-20 minutes until 'shroom is soft and cheese is melty....let cool and chow down......tres yummy with a salad and beverage......and EASY!!!! WAY!!!
*a half a thing of Brie, rind removed
*about a cup or so (whatever was leftover that I spent a half hour digging out of the damn claws) shredded crab meat,
*about a half cup of shredded Italian cheeses ( mine was a blend I got from Sam's, but whatever you ahve would work)
take off your rings and use your hands to mash it all together.
Rinse off 2 ginormous portabello'shrooms. salt and pepper and garlic them, place them top side down on a pan, I always cover my pans with foil, so you might want to use a bit of olive oil if you don't cover yours, just to make sure it doesn't stick. Then smash half of the crab cheese mixture into each of the mushrooms tops, bake in preheated 350 or 400 oven for 10-20 minutes until 'shroom is soft and cheese is melty....let cool and chow down......tres yummy with a salad and beverage......and EASY!!!! WAY!!!
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