Thursday, May 27, 2010
Wednesday, May 19, 2010
Monday, May 17, 2010
1-2 cans cream of chicken soup (depends on how creamy you want it)
1 cup sour cream
1 stack Ritz crackers - crushed
1 cube butter
Mixed chicken, soup and cream. Layer in 9x13 pan. Melt butter and add to crushed Ritz. Top chicken mixture and bake 1/2 hour at 350 degrees.
Serve with egg noodles.
Friday, May 7, 2010
Ya, nobody told me and I didn't get that memo!
So now I have a ton of black beans that I need to use up.
Boil dry beans for 2 minutes, let sit in water for an hour, drain and rinse.
1 quart water
1 lb beans
1 cup dry onions
2/3 cups bacon bits
Put all ingredients in crockpot and slow cook for two days. Serve with any mexican food meal...or make a TON of burritos and freeze.
Aren't you all so proud of me for actually posting something on here?
Thursday, May 6, 2010
Disclaimer: I know this is not following the theme, but Rachel said I could post it.
Since yesterday was Cinco de Mayo, I decided to make a Tres Leche cake. I have never had it, nor has Tyler but he has been asking me to make one for quite some time. I found this recipe here, which does provide good step by step directions if you want.
But here is the recipe:
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- ⅓ cups Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- ¼ cups Heavy Cream
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
(baked, peeled, and cubed)
cooked and crumbled
milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls topped with cheddar cheese.