Friday, February 26, 2010

Thank you for your patience!

Many have asked, "What happened with the cooking Teresa?" I know, I know. Forgive me..LOL! I am enjoying the moment of writing to the Lord via my main blog.
My sweet friend Holly is coming on every now and then to post her amazing creations....I will be back on soon enough....thank you for your sweet patience as you smell the aroma as it provokes your drooling mechanism in anticipation for the next yummy post! Please make sure you click here for the last yummy recipe..a great comfort food during this cold, wintery season!

Friday, February 19, 2010

Homemade Chicken Pot Pie

Yes, this is Iowa, and this is my inspiration for today's recipe, the ultimate comfort food. Who wouldn't need some comfort in all of this? On the other hand, there is Teresa's Facebook picture posted a couple of days ago, with her family in the midst of green, lush foliage! Well, I dare say, wherever we are, we could all use some good 'ol comfort food!
Homemade Chicken Pot Pie (the ultimate comfort food)
*2 Pillsbury Pie crusts (1 package)
*2 chicken breasts
*2 TBLS. butter
*1/2 cup carrots, diced
*1/2 cup celery, diced
*1/4 cup onions, diced
*1 large potato, diced
*1 cup corn
*1 cup green beans
*2 TBLS. chicken boullion
*3 TBLS. corn starch dissolved in 3 TBLS. milk
*onion powder, parsley, garlic powder to taste
(Remember that these are the approximate measurements for my size deep dish pan. You may have to adjust the measurements to fit your pan.)
1. Lay one of the pie crusts in a deep dish pie dish, or quiche dish.
2. Saute carrots, celery and onions in butter till softened.
3. Add potatoes and chicken breasts. Add enough water to cover the chicken and potatoes. Cook till chicken is no longer pink in the middle. Add water to keep covered, if needed. Take the chicken out and cut into bitesize pieces; add back in.
4. Add the corn and green beans, add enough water to barely cover.
5. To the liquid in the pan, add boullion, and spices. After dissolving the corn starch in milk, add slowly to the hot liquid until it becomes the thickness that you want (just leave the chicken and veggies in the pan while you do this).
6. Pour into the pie crust and top with the other pie crust, pinching the edges and cutting off excess.
6. Bake at 350' for appx. 30 minutes till crust is browned.

Sunday, February 14, 2010

Happy Love Day!

Wow! It's been a long while since I've actually sat down to write for Holly/Teresa Cooking Project!

What is the first word that you associate to Valentine's Day? Well, mine is none other than creamy, mouth watering chocolate almonds dipped in hot coffee mixed with the classic French Vanilla cream.

Well, first of all Happy Love Day to the Author of Love...God! And because of His Love I can say, "Happy Love Day" to you!

Hmmmmmmm...Let's see mouth waters as I think of none other than more chocolate. Holly, I'm so excited to try your last recipe that you posted...isn't she amazing, you all? I could just eat her up I love her so much!

At this moment I am at the library, making a stop here to check emails and send them out as well. Yes, I am still waiting for my computer to be the meantime, I greatly appreciate your patience...once I'm back online, I will post an inspirational recipe that you will be unable to stop your mouth from watering a fountain of drool...haahaa!

I hope you're ready! Thank you Holly for filling in with your yummy recipes in the meantime!

Thursday, February 11, 2010

Cashew & Macadamian Nut Crunch

This is one of those recipes that I like to make to give as a food gift, which is a good thing, because if I make this and keep it in the house, I eat too much of it. It's delicious and actually very easy to make.

Cashew & Macadamian Nut Crunch

*1 stick butter
*1/2 cup sugar
*2 TBLS Karo syrup

Cook ingredients over medium heat till sugar and butter is melted together. Then add:

*1 cup cashews, coarsely chopped
*1 cup Macadamian nuts, coarsely chopped

Cook until the mixture turns a golden brown and sticks together; this will take ab0ut 10 minutes on medium heat. Pour into 8x8 well greased pan and let cool slightly.

* 2 cups milk chocolate chips

Melt chocolate and spread on top. Let cool completely and cut or chop into pieces.

Beef Bonaparte- by Holly

I made this casserole tonight by request from my daughter, and wanted to share it. One great thing about this recipe is that these ingredients are probably ingredients that you have on hand. Of course, I realize that not everyone has a pantry and freezer as full as mine, because not everyone lives 15 minutes from the nearest grocery store, but still.....

This is a casserole much like lasagne, but waaaayyy easier. Please understand that I am not a cook that measures, like, anything; so some of these measurements are approximate. For example, if you put some of the cheese on and would prefer more or less, then go with your instinct. My mama (who is my cooking mentor) was a "throw cook", thus, I am too.

Beef Bonaparte

*1 lb. ground pork sausage
*1 lb. lean ground beef
*32 oz. jar spaghetti sauce
*16 oz. pasta (I usually use fettuccini)
*8 oz. cream cheese, softened
*8 oz. sour cream or party dip
*16 oz. cheddar cheese, shredded
*16 oz. mozzerella cheese, shredded

Cook sausage and beef together in large skillet. Drain all grease, then add the jar of spaghetti sauce. Mix well.

While cooking meat, cook pasta according to package directions. Drain, then add cream cheese and sour cream and mix well.

In greased lasagne pan, make a layer of 1/2 of the noodle mixture in bottom. Then layer 1/2 of the meat mixture on top. Add 1/2 of the cheeses. Then repeat layers.

Bake at 350 till slightly browned on top.