tag:blogger.com,1999:blog-63474329348063311492024-03-14T04:10:00.312-07:00Recipe RevolutionRecipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6347432934806331149.post-37761784472564792452008-07-21T16:18:00.000-07:002008-07-21T16:30:17.966-07:00Sour Cream Enchiladas1 lbs. chicken (shredded or cubed)<br />1 can cream of chicken soup<br />1 small carton of sour cream<br />1 can milk<br />1/2 can diced green chilies<br /><br />Cook sauce and add chicken. Put mixture in tortillas and roll, place in 9x13 baking dish. Pour extra sauce over tops and sprinkle with cheese. Bake @ 350 degrees for 30 minutes.Recipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.com0tag:blogger.com,1999:blog-6347432934806331149.post-90153026225202108902008-07-21T16:09:00.000-07:002008-07-21T16:10:21.774-07:00Pear SaladGreens (can use baby greens or romaine lettuce)<br />Dried cherries<br />Gorgonzola cheese<br />Pear<br />Roasted pecans<br /><br />Balsamic dressing (I use Good Seasons Packets and just follow the directions--using balsamic vinegar instead of regular vinegar, and 1/2 canola oil with 1/2 olive oil).Recipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.com0tag:blogger.com,1999:blog-6347432934806331149.post-53723628668099231132008-07-21T16:07:00.000-07:002008-07-21T16:09:19.585-07:00Strawberry Spinach Salad with Vinegrette Dressing1 bag spinach<br />1-2 cups strawberries<br />½ cup sugared pecans<br />chopped green onions<br />chopped celery<br />To make sugared pecans, I pour ½ cup sugar into a frying pan, and cook on medium heat until melted. Then stir in ½ cup chopped pecans and spread on greased wax paper to cool. You may have to chop them again if they don't break apart easily.<br /><br />Dressing:<br />¼ cup red wine vinegar<br />¼ tsp salt<br />½ tsp dry mustard (or 1 tsp of any kind of mustard you have in your fridge)<br />½ cup sugar<br />1/3 cup olive oil<br />1-2 tsp poppy seeds<br />Blend well or shake it up in a jar.Recipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.com0tag:blogger.com,1999:blog-6347432934806331149.post-28130939882473136012008-07-21T16:05:00.000-07:002008-07-21T16:07:02.839-07:00Stuffed Pork TenderloinHere'a a good dinner one that's pretty easy!<br /><br />Take the pork tenderloin and cut it vertical almost all the way in half, but<br />don't cut it in half. Unfold it like a butterfly, and put saran wrap or a<br />plastic baggy over it and flatten it out with a meat mallet. Put three or four<br />slices of deli meat ham down, then asparagus or spinach, and then three or four<br />slices of provolone cheese. You can be imaginitive and vary what you stuff it<br />with. Roll it up and toothpick it so it stays put together. Brush olive oil,<br />salt, pepper, and garlic over it. Put it in the oven at 375 degrees and bake for<br />45minutes or until the juices run clear. It's fun to change up the stuffing!<br /><br />It's an easy meal and only takes about 5-10 minutes to prepare it, then you can<br />hang out with the family while it's cooking!Recipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.com0tag:blogger.com,1999:blog-6347432934806331149.post-28271971941383976282008-06-18T16:32:00.000-07:002008-11-12T21:19:16.002-08:00Freezer Jam<p align="center">Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes. You must store uncooked jams in the refrigerator or freezer. You can hold them for several weeks in a refrigerator and up to a year in the freezer. </p><p align="left">The basic recipe for uncooked jam: </p><ul><li><div align="left">three cups crushed berries (about one and 1/2 quarts of berries), </div></li><li><div align="left">five cups sugar, </div></li><li><div align="left">one package powdered pectin </div></li><li><div align="left">one cup cold water. </div></li></ul>To Make the Jam:<br /><div align="left"></div><div align="left">Measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.<br />Dissolve powdered pectin in one cup cold water in a saucepan and bring to a boil and boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.<br />Pour the jam into clean freezer containers or canning jars, leaving one-half inch <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">head space</span>. Cover the containers and let stand for 24 hours, or until the jam has set and become firm. Store in freezer. This quantity makes about seven half-pint jars or freezer containers. </div><p align="center"><img id="BLOGGER_PHOTO_ID_5213371874856490834" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RjxVnv9lCsdL-KjQV758Qci_eYIiTNH68i9txM_kmyXWVYzsLI59drgNWwcP3c1kulFvk3RIjl8rj5GghyouLYwLqJgk0TyTRE0SiDc-SN5HZ-tuDQFCjWwk0210Oi5KVtErsFwiCKJN/s200/IMG_0957.JPG" border="0" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievdW5S318kbSVD2_OLNUeJmlq6UtA5zn40fonjFxlvCSm6Yf2l3LePIOTphjhFYDYe5LKjFZXmvks1uV3JD1EUyArQIaQJeYaPZmOI_8oh3e5RMOItqKkTgZSLIRfLvR5jR4Yz6-6FV54/s1600-h/IMG_0958.JPG"><img id="BLOGGER_PHOTO_ID_5213371886250336946" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievdW5S318kbSVD2_OLNUeJmlq6UtA5zn40fonjFxlvCSm6Yf2l3LePIOTphjhFYDYe5LKjFZXmvks1uV3JD1EUyArQIaQJeYaPZmOI_8oh3e5RMOItqKkTgZSLIRfLvR5jR4Yz6-6FV54/s200/IMG_0958.JPG" border="0" /></a></p><p align="left"></p><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievdW5S318kbSVD2_OLNUeJmlq6UtA5zn40fonjFxlvCSm6Yf2l3LePIOTphjhFYDYe5LKjFZXmvks1uV3JD1EUyArQIaQJeYaPZmOI_8oh3e5RMOItqKkTgZSLIRfLvR5jR4Yz6-6FV54/s1600-h/IMG_0958.JPG"></a></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievdW5S318kbSVD2_OLNUeJmlq6UtA5zn40fonjFxlvCSm6Yf2l3LePIOTphjhFYDYe5LKjFZXmvks1uV3JD1EUyArQIaQJeYaPZmOI_8oh3e5RMOItqKkTgZSLIRfLvR5jR4Yz6-6FV54/s1600-h/IMG_0958.JPG"></a></div>Recipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.com0tag:blogger.com,1999:blog-6347432934806331149.post-45298045463540270032008-06-18T16:01:00.000-07:002008-06-18T16:09:40.110-07:00Vanilla Cream Sauce<div align="center">I put this sauce on top of french toast and waffles. My kids and hubby love it! It's not the healthiest, but great for a treat!</div><br />Ingredients:<br />1 Cup Karo syrup<br />1 Cup brown sugar<br />1 Cup whipping cream<br />1 teapoon vanilla extract<br /><br />Instructions: Mix Karo, brown sugar, and whipping cream in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and add vanilla. Mix well. Serve warm. Store in the refrigerator.<br /><br />Notes: 1 cup finely chopped ripe peaches may be added with vanilla for a peach sauce. This sauce can be used in place of pancake syrup or over desserts such as apple cake.Recipe Revolutionhttp://www.blogger.com/profile/09752377371276901881noreply@blogger.com2