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  • cooksalliance 3:36 am on March 23, 2009 Permalink | Reply  

    Tea Cakes 

    Tea Cakes

    Cookies – Makes 20 – 25 cookies

    • 3/4 cup sugar
    • 1/2 cup oil
    • 2 eggs
    • 1 tsp vanilla
    • 3 cups self rising flour
    1. Place 2 eggs in a bowl.
    2. Add the sugar, oil and vanilla to the mixture and combine with a mixer.
    3. Add 2 cups of flour and continue to mix by hand.
    4. Add last cup of flour in gradually.
    5. Lightly flour board or cloth and gently kneed until dough. Roll the dough until 1/8 of an inch thick.
    6. Grease a cookie sheet with shortening.
    7. Cut out cookies.
    8. Cookie cutter of any shape will work.
    9. Cook 8 – 10 min at 375 degrees. Cool before icing.
    Icing
    • 1 stick melted butter
    • 1 box (1 lb) of powdered sugar
    • 1 tsp vanilla
    • 7 Tbsp milk
    1. Melt 1 stick butter over low heat.
    2. Add full box powdered sugar.
    3. Add milk and vanilla, mix.
     
  • cooksalliance 3:03 am on March 23, 2009 Permalink | Reply  

    Easy Chicken and Dumplings 

    We have all been down with colds at my house. In fact I was in the ICU with my asthma since my heart didn’t take to the cold too well. I had to be on heart monitoring for a few days. I am better now but my poor hubby has the dreaded cold now. So today I made some comfort food for everyone, even our dog!!

    Yep the dog got some too. Yes she is spoiled but the animal docs tell us that kibble dog food is not enough nutrition for dogs and to add some homemade food to the kibble. I like to purchase whole chicken and save the odd parts in the freezer for dog food. The dog gets some very valuable Omega 3’s and 6’s from chicken parts and chicken organ meat!

    The recipes below are my tried and true personal recipes and there is nothing left over tonight! Awesome meal!

    Easy Chicken and Dumplings

    1 lb Boneless Skinless Chicken, cut up.

    1 Yellow Onion, chopped

    2 Stalks Celery, chopped

    2 Tablespoons Butter or Oil

    1 Cup Carrots, chopped bite size (I used baby carrots cut in half)

    2 Cups Potatoes, Chopped bite size ( I used small fingerling potatoes)

    3 Cups Chicken Broth

    3 Cubes Bouillon

    1/4 Cup Flour

    1/2 Cup Half and Half or Milk

    Salt and Pepper to taste

    *Recipe for Dumplings, see below

    In a dutch oven or large pot, saute` chicken, onion and celery in the oil. Then add the carrots, potatoes and Chicken broth and bouillon. Simmer for 30 minutes. Meanwhile combine the flour and cream until smooth and add to the chicken and vegetables stirring well. Let this simmer until the broth is thickened and all vegetables are tender.

    Make up the dumpling batter and then drop the dough by tablespoons into the chicken broth and vegetables. Cover the pan and let the dumplings cook until no longer doughy approximately 15 minutes. Serve the dumplings in bowls first and spoon on the chicken and gravy mixture! This was easy, cheap and wonderful!! You gotta try it!

    Dumplings

    1 1/2 Cups Bisquick

    1 Egg, beaten

    2 Tablespoons Oil

    2/3 Cup Milk

    Combine the biscuit mix, egg, oil and milk and stir well. When the chicken and vegetables are soft its time to add the dumplings. See the directions above!

    Doggy Chicken and Dumplings

    1 lb chicken livers

    1 lb. chicken gizzards

    1 lb. chicken meat, breasts or mixture

    Handful of carrots and potatoes

    Water to cover

    2 Chicken Bouillon Cubes

    In a large sauce pan, combine chicken liver, chicken gizzards, chicken meat and vegetables. Cover chicken with water and add the bouillon cubes. Simmer this 20 minutes or until chicken meat is no longer pink inside and vegetables are tender. Borrow a couple of tablespoons of dumplings from the people recipe above. Drop the dough into the broth and simmer for 15 more minutes. Let this cool completely before Fido gets a dish of this.

    If you want to make the doggy stew separate from the main meal you can add 1/2 to 3/4 cup of cooked brown rice to the doggy stew above!

    I then cooled the doggy stew and put it away in portions that will freeze well and be defrosted when needed. I got to tell you I have one happy dog!!




     
  • cooksalliance 11:37 pm on March 22, 2009 Permalink | Reply  

    7 Can Soup or Taco Soup 

    I made 2 Crock Pots full of soup this weekend. My husband had to work and he didn’t want the typical pizza they often buy so cheaply on these weekends. I made the seven can soup with ground beef and none came home. I made cheeseburger soup but I added the cheese and milk too soon but they still ate it and loved it. Here is the Taco Soup!!

    1 LB Ground Beef, cooked and drained

    Or

    4 Boneless Skinless Chicken Breasts

    1 Pkg. Taco Seasoning Mix

    1 pkg. Ranch Dressing Mix

    1 Yellow Onion, Chopped

    1 Can Diced Tomatoes

    1 Can Mexican Diced Tomatoes or Rotels

    1 Can Whole Kernel Corn

    1 Can Chili Beans

    1 Can Pinto Beans

    1 Can Beer or Bottled Beer

    1 Can 80z. Tomato Sauce

    Combine All in the slow cooker and simmer on low for 8-10 hours.Serve with shredded cheddar cheese and/or soup cream and tortilla chips. You won’t be sorry you made this one!!

    If you manage to have any leftovers they taste better the next day. However each time I make the 7 can soup there are no left overs. This recipe is great to take to pot lucks or send to the office.

     
  • cooksalliance 12:13 am on March 1, 2009 Permalink | Reply
    Tags:   

    Zero Points Weight Watchers Soup 

    Zero Points Soup

    WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP

    Hands-on time: 20 minutes
    Time to table: 1 1/4 hour
    Makes 9 cups


    6 cups broth (today I used Light Vegetable Stock)

    Cooking spray
    2 carrots, peeled and diced
    1 large onion, diced
    4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
    1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don’t skip the cabbage for it somehow makes the soup)
    1/2 pound frozen green beans
    2 tablespoons tomato paste
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon kosher salt

    1 large zucchini, diced

    Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there’s no hurry.)

    Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!


    KITCHEN NOTES
    Zero point soups aren’t hard to make without following a recipe. They’re just a pile of non-starchy vegetables cooked in 6 cups of a non-fat broth. It’s even easy to convert one-point soups to zero-point soups.

     
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