Clam Dippy

Okay, I have not made this for about 6 years, the fact that Brent does not like it and the girls won't eat it, I cannot eat it alone, but it is a great dish.  Brent just isn't a seafood fan!  So enjoy this great dip for parties and BBQ's!

Dippy (Clam Dip)

Tools:
Hand Mixer (or Standing, which ever you have)
Large bowl (microwave safe, preferrably one that is Tupperware)
        
Ingredients:
Philly Cream Cheese, two bricks
1 can of chopped clams, with juice
1 Lemon
1/4 Onion, chopped
2 tsp Worcestershire sauce
Salt
Pepper

Directions:
1.  In mixing bowl, put both bricks of cream cheese and melt them a bit in the microwave, about 1 minute.
2.  Add all ingredients and mix well.
3.  Season with Salt & Pepper to taste, enjoy with potatoe chips or Fritos!

Sweet Tea

This is what I make about 3 times a week.  Doesn't help to loose weight but you can use a sugar substitute if you like to!

Tools:
Large Stock Pot
Stirring Spoon
Pretty Pitcher (or any will do!)

Ingrediants:
Red Rose Tea (4-5 tea bags, with tags taken off)
1-1 ¼ C sugar (or sugar subsitute)
4 C water

Directions:
1.  Bring tea bags and water to boil in stock pot.  Let them brew for a good 15-20 minutes.
2.  Add sugar to pitcher.
3.  When the tea bags have brewed, remove tea bags.  CAREFUL!  They will be HOT!  Use a spoon to remove the tea bags.
4.  Add brewed tea to pitcher, stir well and chill in refriderator for a good 2 hours.
5.  Enjoy the sweetness of this tea!

Cassie

Pigs in a Blanket (Easy+Quick!)

Pigs in a Blanket (Easy & Quick, 30 MIN)

Okay, Wednesday nights Brent plays pool (which he hates).  So I make kid friendly meals and stuff he doesn't like to eat on those days.  I like making Meatloaf and Turkey Roast and all sorts of things.  Today I went kid-friendly, and made an easy version of Pigs in a Blanket!

Tools:

Knife

Cookie sheet

Ingredients: (This is the amount for 4-6 people)

1 package of Hot Dogs (your choice of brand)

1-2 package(s) of Pillsbury Crescent rolls

Directions:

1. Take hotdogs and cut them in half, this way they fit the crescent rolls better.  You can use only 5 hotdogs or 10, depending on how many crescent rolls you have.

2. Take halved hotdogs and roll them in a pre-cut crescent roll dough, place them on cookie sheet.

3. Cook "Pigs" according to directions on dough package, and make sure they are flakey light brown.

That's it!  We usually have like baked beans, mac & cheese and fruit with this dinner.  The girls love them and it is fun for them to help and make their own food!

Have fun!

Italian Chili

Italian Chili

Well, this past Friday night Brent and I went out to get some presents for our girls and got a bite to eat too.  Well, we went to Johnny Carino's, which is a nice place to sit down and have a quiet dinner.  Brent's favorite thing to get to eat is the Italian Chili.  I don't know why he bothers ordering other foods when he eats about 4 bowls of this!  So, this past Sunday I got all the ingredients that I thought I would need to crack the recipe.  I think I have a lock down on it and would like to share my secret with the rest of my followers, friends and family.

Tools:

Skillet

Wooden Spoon and Spatula

Large Stock Pot

Cutting Board

Chopping Knife

Bowls

Grader

Spoons

Ingredients: (This is the amount for 4-6 people with leftovers, or 6-8 people one serving each)

4-6 cups Water

4-5 cubes of Beef Bouillon

Two Jars of Tomato & Basil Spaghetti Sauce (any brand)

1 can Diced Tomatoes, with juice

1/2 lb ground beef, finely chopped

1/4 lb Italian Sausage, finely chopped

1-2 cans Navy Beans, drained

1 Yellow Bell Pepper, chopped

1 Green Bell Pepper, chopped

1/2 Onion, Chopped

1 tsp. Ground Cumin

1/2 cup Sugar, white

1 tbsp Lemon Pepper

1 tbsp Garlic Salt

1 tsp Onion Powder

1 tbsp Italian Seasoning

1 tsp Paprika

Butter

Salt and Pepper to taste

Fresh Parmesan cheese (or pre-grated cheese)

1. In a large stock pot, add water and bouillon cubes to high heat and dissolve.  While waiting for the water boil, sauté onions and bell peppers over medium heat with some butter until soft, set aside.

2. When cubes dissolved add in spaghetti sauce, tomatoes, beans, cumin, sugar, lemon pepper, garlic salt, onion powder, Italian seasoning and paprika.  Let simmer and reduce heat.

3. While sauce is simmering, cook up hamburger and sausage (separately) and set aside.  It is a good idea to use the same skillet that you sautéed the vegetables, to cook the meat; this way all the flavor goes to all the foods!  

4. When beef and sausage is cooked and crumbled (chopped finely), add in meat and vegetables into sauce mix and stir well.  Let simmer for about 30 minutes until not too thick but not to runny.  The consistency you want your Chili to be is more like a heavy soup rather than very thick.  

5. Pour into some bowls, top with some cheese and salt & pepper (to your liking).

6. This is great with some garlic bread too.

7. Enjoy!  I hope everyone likes this recipe!

Cassie

Famous Hot Dog Mush

Famous Hot Dog Mush

This meal is delicious!  Now, it might look a little weird, or sound weird... but it is a people pleasing, belly filling, kid friendly and quick & easy meal to make!

Tools:

Skillet

Skillet Lid

Spatcula

Cutting Board

Paring knife/peeler

Plates/Bowls

Forks!

Ingredients: (This is the amount for 4-6 people)

4-6 large potatoes, peeled and cubed

1/2 of onion, yellow or white or Vidalia (if in season!)

1 pack of hot dogs, your choice, cut into 1/4-1/2 pieces

4-5 Eggs, scrambled (add milk if you do, it is okay!)

Oil

Salt

Pepper

Paprika

Garlic Salt (if you are me, I put it on everything!)

Optional Ingredients/Sides:

Cheese, shredded

Sour Cream

Bacon Bits, bought or made by yourself

Green onions or Chives

Salsa

Ketchup (My youngest daughter's favorite)

Prep Time:

10 Minutes

Cook Time:

30 Minutes

1. Get a large skillet, because you will need it, something with high sides.  I sometimes use a wok too, it works very well.  Next put in some oil, about a couple teaspoons, enough that it can coat the bottom of the skillet AND coat the potatoes.

2. If you like, peel or wash your potatoes and cube them up small, or how ever big you like your potatoes.

3. Places all potatoes in skillet with oil and dress with salt, pepper, and paprika.   If you want, adding chili powder and garlic salt, or what ever seasoning you like; it will give it a nice personal touch!

4. Stir the pototoes around to have them evenly coated and then turn on your stove, at about Medium to Medium High, and cover potatoes with a lid.  Watch carefully and stir about every 5-10 minutes.  You want the outsides of the cubes to be golden brown and the insides soft.

5. While potatoes are cooking, chop up onion to your liking and hot dogs, set aside.

6. Beat up eggs with milk (optional), set aside.

7. When potatoes are starting to get soft and golden, add onions and mix in well.  This will assure that you won't have burnt onions.

8. If using any of the toppings above, start prepping them now!

9. When the majority of the potatoes are golden, add hot dogs and mix in, cover.  Cook hot dogs until you can notice several that are cooked on the outside.

10. When hot dogs are cooked, reduce heat and add in the eggs.  Cover and watch, cause they will cook fast with the oil and hot food around them!  Mix them around until all the eggs are cooked well.

11. Place on a plate or in a bowl, top with your desired toppings and ENJOY!

Hope you all like this recipe.  Ask anyone I have made it for (Megan, Aran, BRENT, my kids, friends from school), most people think it looks gross but it is soo good!  Let me know if you like it!

Chicken Enchilada Soup

Chicken Enchilada Soup

This recipe was given to me by Brent.  I have added and taken away some things, but it is still fantastic!  Perfect for cold days and left overs!

Tools:

1 Large Stock Pot

Cutting Board

Can Opener (optional)

Forks

Ingredients:

1 Whole Chicken OR 3-5 Chicken Breasts

2 packets of McCormick's Enchilada mix

5-6 Chicken Bouillon cubes

3-5 Cups Water

1 Can Fire Roasted Diced Tomatoes (with Green Bell Peppers and Onions)

2 Cans Veg-All home-style OR Frozen Mixed Veggies

1-2 Cans Whole New Potatoes OR 1-2 fresh potatoes

Salt

Pepper

Garlic

Chili Powder

Shredded Sharp Cheese

Corn Tortilla Chips

Directions:

In large stockpot, drop in the Bouillon cubes and chicken.  Pour in water until the chicken is submerged.  Bring water to a boil and then cook at a steady temp until Bouillon cubes are desolved and chicken is cooked throughly.  This should take about 1-2 hours, depending on what kind of chicken you are using (breast or whole).

Remove chicken from water (when fully cooked) and place on cutting board to let cool.

Add Enchilada mix and mix into water well.

Add vegetables.

Add salt, pepper, garlic salt and chili powder to taste.

Give a boil of these ingredients, then let simmer.

When chicken is cooled, pull apart and shred with fingers and forks.  Be careful, cause there will be some hot parts in the chicken.  When all shredded to your liking (I prefer small to medium pieced), add back to stock pot.  You might have to draw off some water or add some, depending on how much water cooked of or not. Bring up the temp. and make sure everything is cooked well.

Shred cheese with grader!

Ladle soup into bowls, top with cheese, and get some chips in a separate bowl for dipping!

Enjoy!