Chicken Broccoli Casserole

Large bunch of broccoli, cut and steamed
2 lbs. chicken, cooked and cubed
1 cup mayonnaise (not to be substituted for Miracle Whip)
2 cans of cream of chicken soup
2 T. lemon juice
2 tsp. curry powder
11/2 cups grated Cheddar cheese
2 cups Stove Top stuffing
½ stick of melted butter

Put steamed broccoli at the bottom of 13x9 inch casserole dish. On top put your diced chicken. Combine the mayo, 2 soups, lemon juice, curry powder, and cheese. Pour mixture over chicken. Next, mix melted butter with stuffing. Spread on top. Cover with foil; remove last 10 minutes. Bake about 35-40 minutes or until bubbly at 350. Serve with cooked rice.

Elf Yourself

Send your own ElfYourself eCards

Yummy BBQ Salad

Romain lettace
Shredded BBQ chicken
Corn
Black beans
Diced tomatos

Pile it up and top with Ranch dressing. It is really yummy. Even Nathan loves it!

Christmas Present Idea

So my husband and I had no idea what to get his mom. She likes cooking, so we decided to make her a recipe book of our favorite ideas. So I went to Walmart and got some scrapbooking stuff and made a recipe book. It was really fun, and I just wanted to share this great present idea with you guys in case any of you wanted to swipe it for future presents. And yes, I know this is for recipes, but hey - recipe book? Come on! :)

Cheeseburger Soup

I know...it sounds gross, but it is delish! Every time I make this for any function (or my family), it is devoured and I get swamped by people asking for the recipe. :)

1 lbs ground beef/turkey
¾ cup onions, chopped
¾ cup carrots, shredded
¾ cup celery, diced
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbsp butter or margarine, divided
3 cups chicken broth
4 cups potatoes, peeled and diced
¼ cup flour
8 oz Velveeta, cubed (about 2 cups)
1 ½ cups milk
¾ tsp salt
¼ – ½ tsp pepper
¼ cup sour cream

Brown beef in a 3 quart saucepan, drain, and set aside. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables
are tender—about 10 minutes. Add broth and potatoes and beef, then bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes and carrots are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook, and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until
cheese melts. Remove from heat and blend in the sour cream.

My favorite Food!

On our birthdays we always got to choose our favorite food for dinner and then of course our cake too. I always chose this rice casserole! I love it! My kids love everything except the broccoli so I make one side without it.

CHICKEN DIVAN

2 1/2 cups cooked rice 2 cans cream of chicken soup
1 head fresh broccoli steamed,chopped 3 tsp curry or to taste
2-3 chicken breasts, cooked, boned, chopped 1 cup mayonnaise
Grated cheese 2 tsp lemon juice

Cook rice, chicken and broccoli and chop them up. Preheat oven to 375. Mix sauce in a bowl. Coat the bottom of a casserole pan with some of the sauce. Place cooked rice in a layer in the casserole pan then cover with broccoli. Then a layer of chicken. Spread soup sauce over the dish. Add grated cheese on top. Bake 20 minutes covered. Uncover and bake for 5 more minutes!

Pumpkin Chippers

(So I have not had enough pumpkin yet so I made yummy pumpkin cookies yesterday. I have tried many recipes but this one is very good! I also love the glaze you drizzle on the top too!)

Pumpkin Chippers
1/2 cups butter 2 1/2 cups flour
1 1/2 cups white sugar 1 tsp baking pwdr
1 cup pumpkin puree 1 tsp baking soda
1 egg 2 tsp cinnamon
1 tsp vanilla 1/2 tsp nutmeg
1/2 tsp grnd cloves
1 bag chocolate chips 1/2 tsp salt

Combine the wet ingredients and mix. In a seperate bowl mix the dry ingredients. Add dry to wet and mix throughly. Add chocolate chips. Bake 350 degrees for 15 minutes. Let cool and then may drizzle with glaze if desired.

Glaze
2 cups pwd sugar
3 Tbs. milk
1 Tbs. melted butter
1 tsp. vanilla

P.F. Changs Lettace Wraps

These are super yummy and pretty easy to make. Here is the link for more good recipes from P.F. Changs and Olive Garden. http://www.recipesecrets.net/forums/secret-recipe-archive/12815-p-f-changs-recipes.html

1/2 tsp rice vinegar 1 tsp. minced garlic
2 T. soy sauce 2 chicken breasts, cooked and chopped (I use frozen
2 T. brown sugar chicken tenders then cook and chop)
3 T. vegetable oil fried noodles (maifun sticks)
1 c. water chestnuts Lettuce
3 T. green onion, chopped

Stir fry all ingredients except noodles and lettuce until heated through. Make lettuce cups by slicing a head of lettuce through the middle. Follow instructions of back of Maifun noodles to fry. Serve with fried maifun noodle on bottom of dish with chicken dish on top. Put stir fry ingredients in lettuce an dip in special sauce.

Potsticker sauce

4 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese red rice vinegar
2 teaspoons ginger, minced

Special sauce (the one they have on the table for all dishes)

1/2 tsp chili paste
1/2 tsp Chinese mustard
1/4 c. pot sticker sauce
3 shakes of soy sauce

This sauce is a little spicy so beware for younger kids. Can add or take away to make not as spicy.

ENJOY!

Chimichangas

3 to 4 cups cooked chicken diced
16 flour tortillas
½ to 1 whole green pepper, diced
1 sm. to med. onion, diced
1(16 oz.) can of black beans
½ to ¾ c. salsa (I like the fresh salsa in the produce area)
¼ to ½ cup taco sauce (optional)
1 ½ cups shredded cheese (Cheddar, Colby, Jack, a Mexican mixture; whatever)
1 to 2 tomatoes, diced

Cook chicken breasts any way you’d like. Grilling slightly marinated (marinate in taco sauce or crushed garlic or your favorite seasonings). Don’t over cook. Dice chicken into ¼ to ½ inch pieces.
In a large bowl, combine all of the ingredients except ½ cup of the shredded cheese and the tomatoes and the tortillas of course.
Place a large heaping spoonful of the mixture in the center of a tortilla. Wrap the tortilla by folding in both left and right sides, then rolling away from you. Repeat with each tortilla.
Place chimi’s on a greased cookie sheet and spray each one with cooking spray.
Bake in 375 oven for 15 to 20 minutes until golden brown.
Top with remaining shredded cheese and diced tomatoes. You can serve with taco sauce and sour cream too. Don't be tempted to cut the recipe in half. These freeze great for lunches.

tonight...

so, dinner tonight... two words...

cost-co lasagna!

yummmmmm.....

White Chili

So that it isn't too spicy for my kids, I half the spices. It freezes well so I always serve half of it and freeze the other half. This way I have a meal on hand for a busy day. I serve with with bread.

2 med. white onions
1 T. garlic powder
1 T. oregano
2 tsp. cumin
½ tsp. cayenne pepper (I used ¼ tsp.)
2 sm. Cans green chilis diced (I used 1 can)
4 cans White Great Northern Beans
3 cups chicken broth (or 2 cans)
1 chicken bullion cube
4 cups cooked chicken breast
2 cans white corn undrained
16 oz. of sour cream

Sauté onions with ½ cube of butter. Add everything else except for the sour cream. Cook for 30 min. Add the sour cream and cook another 10 min.

Cakies

So, I don't know about you, but sometimes, I need sugar. And sometimes, people come over who need sugar, too. Not to mention the "Can you bring treats?" question that seems to haunt me when I literally have no time. Not to worry, cakies to the rescue!

What's a cakie? It's a cookie made out of cake batter. Let's take a look, shall we?

1 box of cake mix (I prefer the rainbow chip, or "Funfetti" because it looks so cool)
1 egg
1 cup of oil
Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet.
Mix all the ingredients together. Roll into balls and place on the cookie sheet. (I roll them into little balls so it makes more cookies, which makes me feel slightly less guilty when I eat a ton of them, plus they go further.)
Bake for 8-10 minutes; 8 minutes for gooier cookies, 10 for crispier (depending on your preference). Let them sit on the cookie tray once they are out of the oven for a minute, then move them to a cooling rack.

Not only are these super easy and relatively quick, but they are super cheap. I got my last box of cake mix for 88 cents! If you are feeling extra snazzy, grab some ice cream and make mini ice cream sandwiches out of your cakies. Double impressive!

So, never fear, cakies are here!

I made Stove Top Easy Chicken Bake last night, and Parker even ate some (Parker is a picky eater!)

Prep Time: 10 min Total Time: 40 min

Makes: 6 servings, 1-1/3 cups each

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of chicken soup

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400°F. Prepare stuffing mix as directed on package.

MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 3 grams of fat per serving by preparing with reduced-fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Thaw Chicken Safely and Quickly

When thawing chicken under running water, be sure to use cold water. Keep the chicken in its original wrap or place in a water-tight resealable plastic bag. Be careful not to cross-contaminate other food products, work surfaces or utensils with the dripping water.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

I know this isn't a dinner recipe, but I just came across this and it looks so cute! I found it on make-and-takes.com

Rice Krispy Turkeys You'll Gobble Up

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Published 11.06.2008 | Permanent Link | Comments (2)

By Marie LeBaron

These cute little turkeys are a great edible craft to make with the kids while the real turkey is roasting in the oven. Mix up a batch of Chocolate Rice Krispies and design them into turkey treats. Then save them for a fun table decoration, ready to eat for dessert.

Supplies for Turkey Treats:

Chocolate Rice Krispy Cereal

Marshmallows- using the colored marshmallows works best at keeping the chocolate crispy treats brown.

Butter

Toothpicks- colored and party ones with the fun flare on top.

Assorted Candy- Mike & Ikes, candy corn, gum drops, mini m&ms, fruit loop cereal, more marshmallows.

Mix up a batch of Rice Krispies using the Chocolate cereal, marshmallows, and butter. Let it cool for a few minutes. Then grease your hands with vegetable spray and form the Krispies into balls. Try to use the colored marshmallows for making these. If you use white marshmallows, just roll your balls into more chocolate cereal to make them more brown for the turkey bodies.

Using a utensil, make holes for the candy to be placed in the body. For the snood (the red thing on the turkey's beak) I cut a red Mike & Ike in half or you can cut a gum drop in half. We also liked candy corn for the beak, perfect size and color.

Now add your feathers. So many possibilities here. We used toothpicks, marshmallows, cereal, etc.

We added a cellophane bag and ribbon to them, so they would stay nice and soft for dessert. We also placed a name tag on each one for a fun place setting.

This activity should keep the kiddies busy for a little while. Make one for each person coming to dinner. Then have fun gobbling these fun Turkey Treats up after Thanksgiving Dinner.

BBQ Chicken Pizza

Have your favorite dough ready. Spread on a little bit of bbq sauce, just a thin layer. I put mozz cheese, red onion (chopped), and cooked chicken pieces. Bake at 425 for 15-20 min. Makes a delicious dinner. Scott's favorite!

Olive Garden Minestrone Soup

So my boss knows I love the Olive Garden minestrone soup. She found the copycat recipe and passed it my way. I tried it and I approve. The only thing I would change is I would definitely thoroughly rinse the beans before you add them to the soup and I would cook the noodles separately and add them as you eat (otherwise they tend to suck up all the broth and you end up with minestrone soup-laced veggies).
http://www.recipezaar.com/Copycat-Olive-Garden-Minestrone-Soup-by-Todd-Wilbur-77585

Christmas Peanut Butter Balls

These are wonderful and very easy. We made them at Enrichment and they were a hit!

3 Cups Rice Krispies (crushed)
1/2 cup melted butter (1 sitck)
2 cups crunchy Peanut Butter (I use Jiff extra crunchy)
1 lb of powdered sugar (3-31/2 cups)
Dipping Chocolate (I use Almond Bark and melt in microwave--Carefully)

Mix first 4 ingredients together. Roll into balls and dip in chocolate. Place on wax paper or parchment paper. Drizzle with white chocolate.

Makes 85 Peanut butter balls-recipe may be halved

Life Should Be Delicious!: Chicken Pillows

Again here is another recipe from my friend's Holly blog. It was amazing.
Here is the link:
Life Should Be Delicious!: Chicken Pillows

Chicken Rice Vegetable Soup

4 c. water
14.5 oz can chicken broth
1 chicken breast cooked & cubed
3 carrots
½ med. Onion
3 celery stalks
2 chicken bullion cubes
1/3 c. rice

·Bring 4 c. water and chicken broth to boil.
·Add chicken, carrots, onions, celery, and bullion cubes.
·Heat on low covered and simmer for 15 min.
·Add more water (if necessary)
·Add rice and simmer 15-20 more minutes

BBQ chicken in the crockpot

I love the crockpot for something fast and yummy! Last night we fed the missionaries but I had to be somewhere right up until they got here. I threw in some frozen chicken tenders dumped a bunch of bullseye on them and cooked for about 3 1/2 hours on high. I made up some rice and had the chicken over rice. It was so good there wasn't any left.

Chicken and rice bake from Heather Kelsey

I had chicken and rice growing up but I love this version!

1 can cream of mush 1 1/2 c water
1 can cream of chick 1 1/2 c milk
1 can cream of celery 2 1/4 c white rice (not instant)
1/4 tsp paprika 1/4 tsp pepper
1/4 tsp garlic powder 1/4 tsp onion powder
1 pkg boneless chicken tenderloins or whatever. When I use the chicken tenderloins I don't defrost them.
1 pkg dry ranch dressing mix

Mix in a large bowl: soups, milk, water, seasonings, and rice. Spray large cassorole dish and pour soup/rice mixture. Place chicken (raw if large pieces) on top. Sprinkle dry ranch dressing mix on top. Bake at 375 for about an hour or until rice and chicken are done.

Chicken Noodle Soup

This is a favorite at our house and all 3 kids eat it really good which is always a bonus. We buy a routisere chicken from Costco and add a few sides the first night and then the next night turn what's left into soup. Boil the entire chicken in water for a few minutes and let the juices come out and then take it out and add a package of frozen egg noodles (purchased at almost any store in the frozen section) along with one can of chicken base liquid. Let the noodles cook while removing the remaining chicken and add it to the soup. Add a chicken flavor cube if needed and seasoning salt. Very yummy and fast. It is really filling so we don't add many sides, maybe rolls or fruit.

Orange Julius

This isn't a dinner, but hey, let's be honest. Life without sugar is truly no life at all! It's orange, so count it as your pseudo healthy Halloween treat. After all, it contains orange juice and milk, so it must be good for you! :)

Orange Julius

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

Easy add-on to Pasta Roni

So Last night I made one of my lazy night dishes. For those who don't know, Pasta Roni has microwave directions on the side of the box (same water, milk, butter you add to it but you just put it in a 2qt microwavable dish and cook for ~8 mins). Since these can be a little unfilling by themselves, I just throw on some frozen chicken tenerdloins with everything else at the start and then you have a chicken pasta dish! I just cook up some peas or whatever other veggie and you have to go with it. You get a whole meal in less than 10 mins. It's the perfect amount for 2.

Killer Grilled Cheese and Tomato Soup

Who doesn't love grilled cheese sandwiches with tomato soup? Yet, part of me says, "Am I not too grown up for this?" Well, the answer isn't a strait yes or no: it depends on your ingredients.

Tips for the best growed-up, killer grilled cheese sandwich:
* Use a good quality sharp cheddar cheese. Or, if you're feeling brave, switch out cheddar for gouda, swiss, or whatever type of cheese floats your particular boat.
* Throw in a tomato slice. Fresh veggies = happy immune system.
* If you like pickles, thrown some of them in. They add a zing that can be quite nice.
* Like mustard? Slap some on the inside of a fancy cheezed sandwich.
* Use whatever kind of bread you want, but there's nothing like awesome cheese grilled on bakery bread. Choose whatever you want!

Tips for the best growed-up tomato soup:
*Forget the canned, red-label Campbells. (If you're doing the cheaper, store-version, you've got to cut that out, too). Seriously, it's maybe a dollar more for the good stuff, and that dollar is so dang worth it.
*Before you continue, note that I do not mean make your own tomato soup. Heck, this is an easy dinner. No need for all that trouble.
* Check out higher-quality canned soups. Campbells makes an amazing garden tomato with basil. Check for the white "Select Harvest" label - it's killer.
*Campbells also teamed up with V8 for some amazing boxed soups. The boxed soups (I think) have a better flavor. Their tomato-basil soup is the good kind of chunky and it's to die for.

OK, so now you know all about cheese, bread, and soup. It may end up costing you a dollar or two more to put this one together, but let's be honest. This still isn't an expensive meal. It's fast, it's flavorful, it's comfort food, and everyone likes it. I hate cheese and I like it, so there you go! Killer grilled cheese and tomato soup.

Seven Layer Dip

My husband loves Mexican food so I make 7 Layer Dip a lot for dinner---it is mostly healthy because it is mostly vegetables.

I use:

Refried Beans
Sour Cream (with Taco Seasoning Mixed in)
Corn
Green Peppers
Red Onions
Avocadoes
Olives
Tomatoes
Cheese
And anything else you have or would like to add!

Lemon chicken with potatoes

So tonight for dinner I made lemon chicken with potatoes. I use the frozen chicken tenders. I put a little butter in a pan and brown each side of the chicken pieces. I then rub 3-5 TBSP of lemon juice and 1 TBSP olive oil on both sides. I place it in a oven safe pan and sprinkle fresh or dried Basil on both sides. Now the chicken is ready to go in the oven. I cut up potatoes pieces and put in a zip lock bag (usually the gallon size). Then I put some olive oil in with however much of a packet of the Lipton onion dry soup mix. I shake around a bit and place in a separate dish. I place both in the oven at 350 for 20-30 mins. Makes a great fast meal. If you can't tell I'm all about fast and easy meals.

Chicken cordon bleu

Today for lunch/dinner we had chicken cordon bleu from the frozen section at Costco. If you can't already tell, I love their dinners. They are so good and super fast. It definitely hit the spot.

Recipes

Click on the heading "me, myself, and I" and from the drop down list select "recipes"

Breakfast for Dinner

Last night I made Breakfast Burritos for dinner...I actually enjoy Breakfast foods more at night time than I do at breakfast time.

Breakfast Burrito:
Cook all ingredients together
Eggs
Cheese
Bacon
Hash Browns
Onions
Anything Else You Want

Put in Flour Tortilla with sour cream, avocados, and olives! Delicious!

Cashew Chicken

Saute in 2 T. of vegetable oil:
1 lb. cubed chicken
2 medium carrots sliced
1/2 cup celery sliced

Combine in another bowl:
1 1/2 T. corn starch
1/4 tsp. ginger
3/4 cup orange juice
1/4 cup honey
3 T. soy sauce

Add sauce to hot skillet with chicken. Bring to a boil and simmer for two minutes. Add 1/4 cup of roasted cashew. Serve over rice.

Barbecued Pulled Pork

The recipe says to serve over rice with tortillas but we love this as a sandwich on hoagie rolls.
3 to 4 lb boneless pork roast (shoulder or butt)
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp black pepper
1/2 tsp ground red pepper (I just use red pepper flakes)
1 medium onion sliced
1 medium green bell pepper, sliced
1 jar (18 ounces) barbecue sauce
1/2 cup packed brown sugar

Combine salt, cumin, paprika, black pepper and red pepper in a small bowl; rub over pork. Place onion and bell pepper in slow cooker, place pork on top. Combine BBQ sauce and brown sugar; pour over meat. Cover and cook on low for 8-10 hours. Serve with rice and tortillas if desired, or do it the Post way and eat as a sandwich.

Cheesy Ranch Potato Bake

1 lb Souther style hash browns or plain hash browns
2 cans Cream of chicken soup
3/4 cup Sour Cream
1 envelope Ranch dressing mix
3/4 cup shredded mozzarella cheese
1 cup shredded Colby-Jack cheese (1/2 cup reserved for topping)
1/2 cup melted butter (reserve half for topping)
1/2 tsp Salt
1/2 tsp pepper
1 cup Crushed crackers


Add all ingredients to a bowl, mix well and spread into a greased casserole dish.
Add reserved cheese to top of potoato bake.
Mix reserved butter and crushed crackers in separate bowl and sprinkle over top.
Bake uncovered at 375 degrees for 30-35 minutes or until golden brown on top

Chicken & Broccoli Ring

Life Should Be Delicious!: Chicken & Broccoli Ring

This link is from my friends Holly Food blog. I made this last night and it was great.

Baked Potato Soup

Have you ever made a really nice dinner with beautiful Idaho bakers? I don't know about you, but I always make way too many bakers. And then I'm stuck with cold, leftover spuds. Don't worry, this recipe will kick you in the face, use up those potatoes, and leave you begging for more!

Baked Potato Soup
2 large baker potatoes
6 T thinly sliced green onion
3 T butter
3 T flour
2 t fresh dill or chives o 1/4 t dried dill (note - I used about 1 t of dried chives)
1/4 t salt
1/4 t pepper
4 C milk
1 1/4 C shredded cheese (note - recipe calls for American. I used Cheddar. Use whatever you have/whatever you want)
4 slices bacon, crisp cooked, drained and crumbled
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1. Take baked potatoes and scoop out white part. Break up white part to small chunkies. Throw away peels.
2. In a large saucepan cook onion in the butter on med-high heat until tender. Stir in flour, dill/chives, salt, and pepper. Add milk all at once. Cook and stir 12-15 min until thickened and bubbly. Add the potato and 1 cup of cheese. Stir till it heats through and the cheese melts completely.
3. Top each serving with cheese and bacon


As you can see, this recipe is for basically a baked potato in a soup. So what if you don't have bacon? Leave it out! Maybe you like sour cream. Throw it in! Have some leftover ham? Why not chuck that in the mix? It's a method that you can add to, and it's so dang good. Plus it makes fabulous leftovers. It's also amazing when served with a hunk of warm bread to dip in it.

Props to this recipe has to go to the Better Homes and Gardens Cookbook 2007 edition.

Costco's Spinach Ravioli

I bought a couple of fast easy dinners from Costco. One of my favorites is a Spinach Ravioli in the frozen section. You just Boil the ravioli pockets on a low boil until cooked. Then I put my own spaghetti sauce on and topped with their Parmesan packet. Super yummy and super fast!

Meat to Go!

I really like having meat or chicken already cooked and ready to add to a meal. I freeze appropriate portions. This makes putting a meal together a snap. For example: last night I had some pulled pork in the fridge and tucked it in tortillas with shredded cheddar cheese, sour cream, a spoonful each of canned Rotelle diced tomatoes and bottled thick'n chunky salsa verde. I rolled them up and added a splash of the juice cooked with the pork and another sprinkle of cheese. I heated them up in the microwave and they were ready to eat.

We have used the pork for sandwiches (sometimes stirring in some barbeque sauce and serving it on buns) and other dishes calling for pulled pork. It is great just served on a plate with mashed or baked potatoes and a vegetable or salad or in a sauce over rice.

I do about the same with a beef roast: fresh out of the crockpot it is usually eaten with the common additions to a roast beef dinner. The remainder is shredded and frozen for recipes later.

I realize I am talking a meal for just the two of us under our roof. I use an extra large crockpot sometimes with two pork or beef roasts cooked at a time.


Recipe for Beef for Shredded Beef

Large Beef roast
1 pkg. dry onion soup mix
1/2 can root beer or caffeine free pepsi or coke
splash of Soy Sauce

Cook on LOW in large crockpot for 8 hours. Strain and reserve juices
To shred put meat on a large platter and separate with two forks.

Recipe for Pulled Pork

Large pork roast or two or three smaller ones
1/2 can root beer or caffeine free pepsi or coke
splash or Soy Sauce
Optional: a spoonful or two of salsa

Cook on LOW in large crockpot for 8 hours. Strain and reserve juices
To "pull" the pork use two forks

New blog

So I don't know about you but I'm sick and tired of the same old things for dinner. So I've started this blog to get new ideas. Here is how it works. Anyone who wants to can put a post in for what they had for dinner that night. The post can include a picture but please make sure and put your recipe in here. It doesn't have to be a main course, it can be any recipe. Who doesn't like new ideas?