Thursday, July 28, 2011

Chicken Roll-ups

This is one of those dishes that looks and seems elegant (well, as “elegant” as I get! LOL) but is extremely easy.  I usually make it when I have company or need something to take to a potluck.  It even warms up well in the microwave.

I usually use sliced American cheese but you can use your favorite cheese or omit it altogether.  Same goes for the cheddar on top. 

I really like serving wild rice with this.  You usually have some sauce in the pan that you can either spoon over each roll-up or over the rice.  Any green veggie or salad goes well.  You really don’t need any bread or rolls since it’s already in the casserole.

For a lighter version, use low-fat items (soup, rolls, cheese, etc.).  If you want to make your own crescent roll recipe, you can.  I did this yesterday and I noticed it takes more liquid to keep it saucy.  I prefer using the canned rolls.

2-3 large chicken breasts, cooked and shredded
1 can crescent rolls 
4 slices cheese of choice (optional), cut diagonally to make 8 triangles 
1 can cream of chicken soup 
1 can milk (use the soup can to measure regular milk, not evaporated) 
1 cup cheddar cheese, shredded (4 oz.)   

Separate the crescent rolls, place a piece of cheese on top of each roll, add some chicken, roll up (depending on how much chicken you use, you may only be able to overlap the wide end with the point).  Place in a greased 11x7 casserole pan (spray with non-stick cooking spray), with the most open part down.  If you have extra chicken, you can place it loose around the roll-ups.  Heat the soup and milk over low-medium heat (stirring constantly—a whisk is great for this).  When it is warmed and smooth, pour over the roll-ups and bake at 350 for 25 minutes (or until rolls are browned).  Sprinkle with cheese and bake another 5 minutes or until melted.

Tuesday, July 26, 2011


We love homemade salsa when we have fresh tomatoes from the garden!  I admit I've never tried this with canned tomatoes but I'm sure it would work.  

This would probably be considered "medium" heat.  Our favorite peppers to use are called "cow horns" (they're green, long, and look like a cow horn) from the farmer's market but I couldn't find them this year.  If anyone knows the "real" name for them or where I can find them locally, let me know.

I just made some today and I had about 3 cups tomatoes and used a mixture of jalapeno peppers (3 small ones) and hot banana peppers (3 or 4, I think).  My advice is start small with the peppers and add one at a time if not hot enough.  Also, I have noticed if you have leftovers (which we rarely do!), it tends to get hotter as it sits in the fridge.

I've never frozen this or canned it.  I wouldn't mind trying to freeze it but I'm uncertain if canning it the way I make it would work okay (I'm pretty careful when canning stuff).  So if anyone knows if it's safe, let me know (and how long to process in a hot water bath canner).

This is a thin salsa and has a more pink color than red.  I have wanted to try putting some tomato paste in it just to thicken it but honestly I keep forgetting to buy it!  And of course you can just chop everything instead of blending it as I do.

2 cups tomatoes (if super juicy, you may want to drain some of the juice out of it)
1/2 small onion 
2 fresh jalapeno (seeds and all)
splash lemon juice
garlic salt to taste
cilantro to taste (it's pretty easy and fun to grow!)

Blend ingredients in blender.

Monday, July 25, 2011

Mom's Meatballs

My friend Kelly Carr brought these to our house when Audrey was born. The other night, after I made MY recipe of meatballs, Austin informed me that he “really liked those meatballs that Kelly brought to us.” So…out goes my recipe and in comes Kelly’s! Here’s Kelly’s recipe. She said her mom used to make a huge batch and freeze them, for those of you wanting some freezer-friendly meals.

3 lb. ground beef
1 (12 oz.) can evaporated milk
2 cups chopped or minced onion
2 cups quick oats
2 eggs
1 tablespoon chili powder
1 tsp. garlic salt
½ tsp. black pepper

Mix together and form into balls. Bake on cookie sheets at 350 until done.

1 cup ketchup
1 cup BBQ sauce
2 tsp. liquid smoke
½ tsp. garlic salt

Mix together sauce ingredients & brush onto meatballs. Broil for 3-5 minutes.

Thursday, July 21, 2011

Peanut Butter Cornflake Candy

I honestly don't remember where I got this recipe.  I do know it's easy and really yummy!  It's one of Austin's favorites.  I've had the same treat, made with rice krispies instead of corn flakes.  I've never done that but I would assume you use the same amount.  It definitely gives a different texture.  

1 cup sugar
1 cup corn syrup 
1 ½ cup peanut butter 
5 cup corn flakes   

Bring corn syrup and sugar to a boil over medium heat.  Remove from heat, add peanut butter and stir together.  Add corn flakes.  Spread on wax paper to cool, cut into pieces.   You can drop them on wax paper in individual cookies if desired.  

Tuesday, July 5, 2011

Wheat Waffles

This is my favorite waffle recipe!  It’s a Better Homes cookbook recipe that I tweaked (an additional egg, less oil, etc.).  You can use all-purpose flour in place of the wheat flour if you desire.  We like them both ways but really prefer the wheat flour texture.   

I usually do it the “fast & easy” way.  Every now and then I whip the egg whites (as described below) and it does make a difference.  But honestly in the mornings I don’t need an additional step to anything! LOL   

1 3/4 cups wheat flour 
1 tablespoon baking powder 
¼ teaspoon salt 
3 eggs 
1 ¾ cups milk 
¼ cup oil (I use canola or light olive oil)
1 teaspoon vanilla (optional)   

Stir together flour, baking powder, and salt.  In a separate bowl, stir together eggs, milk, oil, and vanilla.  Pour liquid into dry ingredients and stir just until combined.  Pour onto heated waffle iron (I use about 1/3 cup for my little round iron).  Cook until desired doneness.   

For fluffier waffles, separate eggs.  Add the yolks in with the milk and oil and stir into the dry ingredients.  Set aside.  Whip the egg whites until stiff peaks form.  Gently fold into the batter until incorporated (allow some small clumps of egg whites to remain).