tag:blogger.com,1999:blog-16159633969637809322024-03-13T14:40:03.213-07:00Food from the SellersHeather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1615963396963780932.post-45093862472258281562013-07-18T20:01:00.002-07:002013-07-18T20:01:34.248-07:00Bruschetta Chicken SkilletTonight I found a recipe on Hunts.com that was so easy and fast plus it was delicious! My kids loved it and so did my husband. I will for sure be making this again! Thank you Hunts! The original recipe can be found <a href="http://www.hunts.com/recipes-Hunts-Bruschetta-Chicken-Skillet-5534">here</a><br />
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<u><b>Bruschetta Chicken Skillet</b></u><span itemprop="ingredients"> </span><br />
<span itemprop="ingredients">1 can (14.5 oz) diced tomatoes, drained</span> <br />
<span itemprop="ingredients">3/4 cup shredded Italian blend cheese</span> <br />
<span itemprop="ingredients">1/8 cup dried basil</span><br />
<span itemprop="ingredients">4-5 boneless skinless chicken breasts</span><br />
<span itemprop="ingredients">1 can (8 oz) tomato sauce</span> <br />
1 - 2 tsp garlic powder<br />
thin spaghetti noodles<br />
<br />
<span itemprop="recipeInstructions">Stir together drained tomatoes,
cheese and basil in a bowl, set aside. Next pound the chicken to
1/2-inch thickness. This can be done using a meat mallet, or even a
rolling pin. Top the chicken evenly with the tomato mixture, pressing
onto the chicken. Combine tomato sauce and garlic powder in large
skillet; add chicken. Bring sauce to a boil over medium-high heat.
Reduce heat to medium-low, cover and cook 15 minutes or until chicken
is no longer pink in centers (165°F). Serve over cooked thin spaghetti
noodles</span>. Enjoy.<br />
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<span itemprop="recipeInstructions"> </span> </div>
<span itemprop="ingredients"></span>Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-56568764433490315922013-07-08T08:03:00.001-07:002013-07-08T11:14:26.437-07:00Tangy Grilled Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysl2ZKeRMlvis-4sQzU-1zFduge-fL6EERI3ICkZW_Bxfs55FzIoqT_90L6WJWKWeB3lQO7u3DNBDt0vhljQBM3tHOlkLGD9DCpMveNnmhJNxq6s-MqZNu12gZAiunivEnb8ELhzuP98/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysl2ZKeRMlvis-4sQzU-1zFduge-fL6EERI3ICkZW_Bxfs55FzIoqT_90L6WJWKWeB3lQO7u3DNBDt0vhljQBM3tHOlkLGD9DCpMveNnmhJNxq6s-MqZNu12gZAiunivEnb8ELhzuP98/s400/salad.jpg" width="400" /></a></div>
I have decided I would like to start feeding my family healthier food. We have decided to start by cutting out high fructose corn syrup and food dyes. We also want to add more fresh ingredients to our meals. We thought a fresh salad would be a great place to start. We happened to stumble upon <a href="http://www.frenchs.com/recipe/tangy-ranch-grilled-chicken-RE1743">Tangy Ranch Chicken</a> recipe on the back of the mustard container. We decided to turn this into a salad and it was delicious! My mom brought the lettuce straight from her garden- yum!<br />
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<a href="http://www.frenchs.com/recipe/tangy-ranch-grilled-chicken-RE1743"><b><u>Tangy Ranch Chicken</u></b></a><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2/3 cup</span> <span itemprop="name">Ranch dressing </span> </span> <br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/3 cup</span> <span itemprop="name">FRENCH'S® Classic Yellow® Mustard </span> </span> <br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">3 tbsp.</span> <span itemprop="name">brown sugar </span> </span> <br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">4 large</span> <span itemprop="name">boneless skinless chicken breasts</span> </span> <br />
<h3>
</h3>
<div itemprop="summary">
Mix salad dressing, mustard and sugar. Pour sauce over chicken. Marinate chicken in refrigerator for 30 min. Grill chicken 10 to 15 min. until done.<br />
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<b><u>Grilled Tangy Chicken Salad</u></b></div>
</div>
<a href="http://www.frenchs.com/recipe/tangy-ranch-grilled-chicken-RE1743">tangy ranch chicken</a><br />
romaine lettuce<br />
chopped tomatoes<br />
chopped avocados<br />
craisins<br />
shredded cheese (we used Gouda) <br />
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honey mustard dressing (we used Brianna's homestyle)<br />
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Place lettuce on your place, add tomatoes, chicken, avocados, craisins and dressings and enjoy!<br />
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-31222975607167045082013-05-29T11:19:00.001-07:002013-05-29T11:40:33.261-07:00Salsa Chicken<div class="separator" style="clear: both; text-align: center;">
<span style="color: black;"><span style="color: #666666;">Last night we were making</span> </span><a href="http://www.mostlyhomemademom.com/2012/02/slow-cooker-salsa-chicken.html">Salsa Chicken</a> <span style="color: #666666;">by</span> <span style="color: black;"><a href="http://www.mostlyhomemademom.com/">Mostly Homemade Mom</a> <span style="color: #666666;">for dinner when my kids said they wanted noodles for dinner. We had some left over Garden Delight noodles in the pantry that weren't being used, so we decided to cook those up. I had still planned on my husband and I eating the salsa chicken in tortillas. When my husband came home he suggested we eat it over noodles. So we did. It was AMAZING. So amazing that I took a picture of my leftover dinner that I am eating for lunch and decided to make a blog post. Thank you</span> <a href="http://www.mostlyhomemademom.com/">Mostly Homemade Mom</a>!</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlOZuTrfqXr57NCodCeR01pHyQGwek7I3HfCLH4cFCdRzi6fTcOIduqhZMh3xPqSASKaZ0ekOrHYiE2ELlXE0CcLndGTAcBUieboL7-FrvxWPnJMUTwYtwZ-uI_rcwFgKweusRhdbb0g/s1600/IMG_0683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlOZuTrfqXr57NCodCeR01pHyQGwek7I3HfCLH4cFCdRzi6fTcOIduqhZMh3xPqSASKaZ0ekOrHYiE2ELlXE0CcLndGTAcBUieboL7-FrvxWPnJMUTwYtwZ-uI_rcwFgKweusRhdbb0g/s320/IMG_0683.JPG" width="320" /></a><br />
<span style="font-size: small;"><span style="font-family: inherit;"><b><u>Slow Cooker Salsa Chicken</u></b></span></span>
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">4 boneless, skinless chicken breasts</span></span>
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<span style="font-size: small;"><span style="font-family: inherit;">1 cup salsa</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1 can condensed cream of chicken soup</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1 packet taco seasoning</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1/2 cup sour cream<br />cheddar cheese</span></span></div>
<span style="font-size: small;">pasta cooked to your liking (we used love garden delite noodles)</span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"></span>
<span style="font-family: inherit;"></span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Place chicken in the bottom of your slow cooker<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=semhommom-20&l=as2&o=1&a=B007K9OI9I" style="border: medium none ! important; margin: 0px ! important;" width="1" />.
Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa.
Pour over chicken. Cook on high 4 hours. Remove chicken and shred with two forks. Add sour cream and then blend the mixture using a hand blender. Add shredded cheese and chicken, mix and serve over pasta. </span></span>
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Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-11692994646659020112013-03-12T23:01:00.000-07:002015-01-02T15:52:44.274-08:00Chicken Surprise CasseroleMy sweet friend Annamarie brought this meal to us right after we had our son and it was so yummy. We have made it many times since because it is delicious! Our kids love it too. To make it easier on me I cook the chicken in butter and onions in the crockpot in the morning and then combine the ingredients whenever David is napping. Then around 4 I pop it in the oven. Super easy and really delicious! Thank you Annamarie!<br />
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<u>Chicken Surprise Casserole</u><br />
7 or 8 chicken breast halves (I have gotten away with only using 4)<br />
1 box butter crackers crushed (about 2-3 sleeves Townhouse)<br />
1 stick melted butter<br />
1 can cream of chicken<br />
1 can cream of celery<br />
1 can water chestnuts, chopped <br />
1 onion, chopped<br />
16 oz sour cream<br />
3/4 cup chopped celery<br />
<br />
Cook chicken and shred. Saute onions in a bit of butter. Combine crushed crackers with melted butter, reserve 1 cup for topping. Pat remaining cracker crumbs into 13x9 baking dish. Combine chicken, soups, water chestnuts, onion, sourcream and celery and spread evenly over crust. Sprinkle reserved crumbs over top. Cover and bake for 30 mins at 350. Uncover and bake 5-10 mins longer. Eat alone, or serve with noodles. Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-22026071827887973072013-02-24T17:38:00.002-08:002013-06-21T14:56:58.900-07:00Beef StroganoffMy husband and I have always disagreed on stroganoff. I liked mine creamy and he liked his bold. Well one night I was making stroganoff for dinner and I decided to marry the two recipes. This is what I came up with and we haven't looked back. We love it and so do our kids! We hope you enjoy it as much as we do.<br />
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<u>Beef Stroganoff</u><br />
1 lb ground beef<br />
1 can cream of chicken (or mushroom)<br />
1 packet brown gravy<br />
4 heaping spoonfuls sour cream<br />
milk<br />
garlic powder<br />
minced onions or onion salt<br />
pepper <br />
<br />
Cook and drain beef. To beef add soup and gravy packet- mix till smooth, then add sour cream and milk. Add as much milk or as little milk as you prefer. We probably add about 1/3 c. Add seasonings to taste. Serve over egg noodles, baked potatoes or rice and enjoy!Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-42216405969870397262013-01-02T11:22:00.001-08:002013-01-02T11:22:27.328-08:00Mac and CheeseI may or may not be baking this as we speak. Don't judge I am pregnant and a sandwich just wasn't going to cut it for lunch today. This recipe originally came from Rachael Ray. We discovered it 4 years ago and have been making it ever since. Check out the full original recipe <a href="http://www.rachaelray.com/recipe.php?recipe_id=2582">here</a>. <br />
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<u>Mac and Cheese</u><br />
1 pound pasta<br />
Salt and black pepper<br />
onion & garlic powder or salt<br />
3 tablespoons butter<br />
3 tablespoons flour<br />
3 cups milk<br />
3 cups cheese, grated<br />
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Preheat oven to 400. Cook pasta to just shy of al dente. While pasta is cooking start your sauce. Add butter to sauce pan until melted, add flour and cook for about a minute. Whisk in milk and season with seasoning, bring to a bubble. Once to a bubble turn off stove top and stir in cheese until melted. Once pasta is done combine the pasta and the sauce. Pour into baking dish and bake until bubbly and golden brown.<br />
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This has become a favorite recipe at our house. We love to make different variations. You can add whatever you want to it and you can use different cheeses to make more of a 3 cheese pasta or whatever kind you like. One of our favorites is using Parmesan cheese, then blending up spinach into it. We also love to add broccoli to ours. You can also add breadcrumbs or corn flakes to the top. The kids love this and so does my husband. Enjoy :)<br /><br />
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-80975147735864081932013-01-01T13:14:00.002-08:002013-01-01T13:14:44.740-08:00Pineapple Raspberry Julius<span style="font-size: small;">When Walmart was out of most of orange juice concentrates and only had a bunch of GV ones covered in sticky juice concentrate I was bummed because I was craving an orange julius. I got home and decided to make a pineapple one instead. I found <a href="http://www.theidearoom.net/2011/03/orange-julius.html">this</a> recipe and added a little twist. It was so yummy! Even my kids were asking for more. </span><br />
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6 oz. frozen pineapple concentrate<br />
1 cup milk<br />
1 cup water<br />
1/4 cup powdered sugar sugar<br />
1 tsp. vanilla extract<br />
12-16 ice cubes<br />
about 1 cup frozen raspberry <br />
<br />
Add first 5 ingredients into blender and blend until well mixed. Add the ice cubes and blend until there are no ice chunks. I used the frappe setting on my blender. Next add the raspberries in and frappe again until they are well incorporated. Pour into desired cups and enjoy! Warning- if you don't want to share make it after the kids are in bed ;)Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-61313345940381040992012-11-23T18:46:00.000-08:002014-03-24T08:56:50.715-07:00Wingers Sticky Fingers<div class="separator" style="clear: both; text-align: center;">
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We recently perfected this recipe while making a plate of sticky fingers to share. We were out of eggs and were surprised when these turned out better than any other we have made before. I have posted the new recipe below. Hope you enjoy it as much as we do!<br />
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<a href="http://www.sixsistersstuff.com/2011/12/wingers-sticky-fingers-copycat-recipe.html">Wingers Sauce</a><br />
6 TBSP Franks Red Hot<br />
4 TBSP water<br />
1 1/2 c. brown sugar<br />
<br />
Combine in a sauce pan over low heat until smooth.<br />
<br />
<b><u>Chicken Strips</u></b><br />
Milk<br />
seasoning salt<br />
salt<br />
pepper<br />
flour<br />
raw chicken tenders (or chicken breasts cut into strips)<br />
vegetable oil <br />
<br />
Start
heating oil in a large pan/pot. Pour 1 - 2 cups of milk in a container.
Put flour in separate container, add seasoning salt, salt and pepper to
taste and mix together. Place your chicken in the milk mixture and let
sit for a minute or two. Next dip the chicken into the flour mixture
until covered. Place the covered pieces back in the milk and then dip in
the flour mixture once more. Place coated chicken on a separate plate. Once oil is heated to about 350, place the chicken in the oil. You can
place around 6 chicken strips in the pan at a time. Let them cook for
about 10 mins, flipping halfway through. Use a meat thermometer to make
sure the chicken is done, or cut the thickest one open to check. Place
the done chicken on a cooling rack and then dip into the sauce
immediately. Dipping the chicken in right way will help the sauce stick
to the chicken. It's now time to dig in. Serve with ranch and celery.
Enjoy!!<br />
<br />
<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com2tag:blogger.com,1999:blog-1615963396963780932.post-40718665867242623362012-11-05T16:19:00.003-08:002013-05-29T11:20:13.420-07:00Chicken Enchiladas<br />
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<br />
2-4 chicken breasts<br />
2 10 oz cans green chile enchilada sauce <br />
1/2 cup sour cream<br />
1 can northern beans<br />
tortillas (about 8)<br />
cheese<br />
<br />
Put chicken in crockpot with enchilada sauce. Cook on high for 3 to 4 hours or on low for 7 to 8 hours. <br />
<br />
Take chicken out of crockpot and shred it. In crockpot mix sour cream with sauce. I used my little hand blender to make it nice and smooth. Put about 1/4 cup of sauce on the bottom of a casserole dish. Mix drained beans with chicken and about 3/4 cup of sauce. Take tortillas, place spoonful of chicken mixture in the middle of it, add some cheese, roll it up and then place it in the casserole dish. Continue this til you are out of the chicken mixture. Pour sauce over the tortillas. Sprinkle cheese on top. Place in oven at 350 and bake for about an hour.<br />
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Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com3tag:blogger.com,1999:blog-1615963396963780932.post-72408112423038280602012-09-27T18:25:00.001-07:002012-09-27T18:26:43.369-07:00Sticky Finger Rice Bowl<div style="text-align: left;">
A few months ago I found an amazing Winger's sticky finger sauce recipe <a href="http://www.sixsistersstuff.com/2011/12/wingers-sticky-fingers-copycat-recipe.html">here</a>. We have used it to make sticky finger salad and sticky fingers. It is the best. Well tonight I was craving the sticky finger rice bowl, so we made it :) Here is what I came up with.<br />
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<br />
<b><u>Sticky Finger Rice Bowl</u></b></div>
<div style="text-align: left;">
chicken cut into strips/pieces</div>
<div style="text-align: left;">
rice</div>
<div style="text-align: left;">
veggies </div>
<div style="text-align: left;">
homemade wingers sticky finger sauce<br />
<br />
First start making the chicken sauce. The recipe for the sauce can be found <a href="http://www.sixsistersstuff.com/2011/12/wingers-sticky-fingers-copycat-recipe.html">here</a>. Here is the recipe so you don't have to go there to find it: <br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
6 Tbsp Frank's Hot Sauce</div>
<div style="text-align: left;">
4 Tbsp water</div>
<div style="text-align: left;">
1 1/2 c. brown sugar<br />
<br />
Heat all in pan until the sugar is dissolved. Instead of regular franks sauce we used their Red Hot Wings Sauce: Sweet Heat BBQ this time and it was sooo good. Regular Franks is amazing too.</div>
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Next cook the chicken in a few tablespoons of oil until done. Drain most of the oil. Add the sauce to the chicken and cook for a min or two, mixing well the whole time. Take pan off heat and mix a bit more. Let the chicken sit in the sauce for a bit.<br />
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<br />
In the meantime cook the rice and veggies. While rice and veggies are cooking- start the sauce to put on top the rice. </div>
<br />
Sauce:<br />
<div>
1/4 cup soy sauce</div>
<div>
1/2 cup water<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon garlic powder<br />
5 tablespoons packed brown sugar<br />
2 tablespoons cornstarch<br />
1/4 cup cold water<br />
a spoonful or two of wingers sauce<br />
<br />
Add all ingredients into a small sauce pan except 1/4 c water and cornstarch. Mix those together in separate bowl and then add to the rest. Bring to boil, then turn down to low and keep warm til everything is done.</div>
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<br />
Once rice and veggies are done plate up the food. Place desired amount of rice on plate, top with veggies, chicken and sauce and ENJOY!<br />
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Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-63941897162611752922012-09-25T17:01:00.000-07:002012-09-25T17:03:25.358-07:00Potato Soup<div class="separator" style="clear: both; text-align: center;">
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4 cups chicken broth<br />
2 cups peeled and cubed potatoes<br />
garlic powder<br />
seasoning salt<br />
pepper<br />
onion powder<br />
2 heaping spoonfuls sour cream<br />
1/4 cup heavy cream<br />
1/2 cup milk<br />
4 tbsp corn starch<br />
cheddar cheese<br />
<br />
Combine potatoes, broth and seasonings to taste. Boil on medium heat until potatoes are tender. Mix milk with corn starch, pour into soup. Reduce to low. Add sour cream and have cream, mix til blended. Add cheese, mix, serve and enjoy :)<br />
<br />
<span style="font-size: x-small;">roughly based off of this recipe: http://manouvellemode.blogspot.mx/2012/01/creamy-potato-soup.html</span>Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-76094808641413829792012-09-24T17:50:00.000-07:002012-09-24T17:51:05.840-07:00CalzonesTonight pizza was on the menu. I knew Thomas needed something a little more filling for dinner, so I decided to make some calzones for the first time ever. They didn't turn out the prettiest, but they were AMAZING!<br />
<u><br /></u>
<u><b>Calzones</b></u><br />
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<br />
1 Jiffy Pizza Dough Mix<br />
melted butter <br />
desired fillings<br />
<br />
Make the Jiffy pizza dough as instructed on box. Split dough in half. Roll one half into ball and then roll out into a large circle. Spread desired sauce onto half of the rolled out dough, leaving the edges clean so that you can pinch it closed later. Add topping on top of that. Fold dough over and pinch edges. Transfer to greased cookie sheet. Brush top with butter. Bake at 375 for 20-30 mins or until done. <br />
<br />
Suggested toppings: BBQ sauce with chicken, cheese and spinach; ranch with chicken, cheese, spinach and tomatoesHeather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-37730926103356083202012-09-17T09:41:00.000-07:002012-09-17T09:43:26.572-07:00Raspberry Cream Brownies<span style="font-size: small;"><i>All of the following recipes are from my fabulous Aunt Jeanette Gulbransen. Count yourself lucky, these are top secret recipes that she doesn't share often and she gave me permission to share it. </i></span><br />
<u><b><br />Raspberry Cream Brownies</b></u><br />
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<br />
<u>Brownies</u><br />
3 cups sugar<br />
3/4 cup cocoa<br />
3 cubes softened margarine or butter<br />
5 eggs<br />
2 tsp vanilla<br />
2 1/4 cup flour<br />
Mix all ingredients together until creamy. Scrap bowl and mix more. Use a deep pan cookie sheet to bake. Butter pan and flour it.<br />
<br />
Hint: batter should be fairly thick when putting in the pan, poor batter in the middle of the pan and spread out leaving an inch space between batter and edge of pan. When it cooks it will fill to the edge. If you don't the batter will cook over the edge. Cook at 350 for 20-25 mins or until done.<br />
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<br />
<br />
<u>Raspberry cream filling</u><br />
8 oz cream cheese softened<br />
1 cup powdered sugar<br />
1 cup raspberry preserves (or any preserves, I added blackberry to mine as well)<br />
<br />
Mix until smooth, you might add more powdered sugar to make it thicker,
spread over brownies put in fridge or freezer. Then make chocolate glaze
and put that on top.<br />
<br />
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<br />
<u><br /></u>
<u>Chocolate Glaze</u><br />
1 cube butter/margarine<br />
1 cups chocolate chips<br />
<br />
Melt together and then spread on top of brownies. Refrigerate to harden.<br />
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Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com2tag:blogger.com,1999:blog-1615963396963780932.post-64758958693895487392012-05-29T18:51:00.003-07:002012-05-29T18:51:53.403-07:00Chicken Parmesan2 raw chicken breasts cut in half<br />
2 eggs<br />
1/4 c milk<br />
1 cup bread crumbs<br />
1/2 cup parmesan cheese<br />
garlic salt<br />
onion salt<br />
italian seasoning<br />
4 slices mozerella cheese<br />
spaghetti sauce<br />
angel hair pasta<br />
olive oil<br /><br />In a pan mix together milk & eggs. In a seperate pan mix together bread crumbs, parmesan cheese, garlic salt, onion salt and italian seasoning. Add however much garlic salt, onion salt and italian seasoning you prefer. Dip chicken into milk/egg mixture, then into bread crumb mixture. Heat about 2 tsp of olive oil in a frying pan.<br />
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Place coated chicken in pan and cook until browned on each side. Place in greased baking pan. Top with a spoonful of sauce and one slice of cheese. Bake for about 30 mins at 350 until chicken is done. <br />
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While chicken is cooking boil the pasta and heat or make the sauce. Serve with corn, breadsticks and pasta and enjoy!<br />
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(sorry about the horrible pic, I was in a hurry)Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-38123589646420772952012-05-26T20:42:00.001-07:002012-05-26T20:42:51.546-07:00Chocolate Chip Raisin Cookies<div class="separator" style="clear: both; text-align: center;">
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My Aunt Jeanette gave me a fun little cookbook as a wedding gift full of her favorite recipes. It is one of my favorite cook book and this recipe came from that cookbook. It has become one of my favorites over the last year and a half. These are my Great Grandma Davies chocolate chip raisin cookies. They are sooo yummy, plus they bring back great memories of my grandma, who passed away almost over 2 years ago. I prefer these cookies over any other and I hope you enjoy them as much as I do!<br />
<br />
<u>Chocolate Chip Raisin Cookies</u><br />
This first step you will want to do about an hour before making the cookies, either that or you can put the mixture in the freezer while mixing the other ingredients. <br />
Add 1 cup water to 2 cups of raisins and boil for 5 mins. Let cool.<br />
<br />
Cream Together:<br />
1 C shortening<br />
2 C sugar<br />
3 eggs<br />
1 tsp vanilla<br />
<br />
Then add:<br />
3 1/2 C flour<br />
1 tsp soda<br />
1 tsp salt<br />
1 1/2 tsp cinnamon<br />
1/4 tsp cloves<br />
1/4 tsp nutmeg<br />
<br />
To make sure the spices are evenly disturbed I usually mix the above ingredients together in a separate bowl before adding to the creamed mixture.<br />
<br />
Next add:<br />
Cooled raisin mixture and chocolate chips (I use a full bag, but you can use as many or as little as you would like).<br />
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Drop by the spoonful onto greased or nonstick cookie sheet. Bake at 350 for 12-15 mins or until golden brown. <br />
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My favorite way to eat these is to dip them into a glass of cold milk. Seriously the best! <br />
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com3tag:blogger.com,1999:blog-1615963396963780932.post-19493214235141845882012-05-07T17:10:00.001-07:002013-01-10T21:29:57.316-08:00Creamy Vegetable Casserole<div class="separator" style="clear: both; text-align: center;">
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1 package of frozen vegetable blend (we used Mediterranean blend)<br />
Cooked chicken<br />
2 cans cream of chicken soup<br />
1 can milk (fill one of the empty cream of chicken soup cans with milk)<br />
2 heaping spoonfuls cream cheese<br />
onion salt to taste<br />
cheese<br />
<br />
Blend soup, milk, cream cheese and salt together until smooth. Add
veggies and chicken, mix. Pour into greased baking dish. Sprinkle cheese
over top. Put aluminum foil over dish. Place in oven and bake on 350
for about a half an hour. Take foil off, mix cheese in and then sprinkle
more cheese on top. Broil for 5 mins. Serve over cooked rice. <br />
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-6551196775162574072012-04-30T09:08:00.002-07:002012-05-04T09:43:05.675-07:00Biscuits and GravyI have always love biscuits and gravy. If we go our for breakfast it is always what I order, but I had never made them myself. My dad made them all the time for us growing up. Thomas and I decided to make these Saturday morning. All I can say is they aren't that hard to make and they are AMAZING!! The biscuit recipe came out of a betty crocker cook book my mom has and the gravy recipe is from my dad. <br />
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<u>Biscuits</u><br />
1/2 cup shortening<br />
1 3/4 cup flour <br />
2 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
3/4 cup milk<br />
<br />
Heat oven to 450 degrees. Cut shortening into flour, baking powder and salt with a pastry blender (or use a fork like we do) until mixture resembles fine crumbs. <span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Stir in milk until dough leaves side of bowl (dough will be soft and sticky).</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel"> On
lightly floured surface, gently roll dough in flour to coat. Knead
lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2
1/2-inch biscuit cutter. On cookie sheet, place biscuits about
1 inch apart for crusty sides, touching for soft sides. Bake in oven for 10 to 12 minutes or until golden brown. Top with gravy and enjoy!<br /><br /><u>Gravy</u></span><br />
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Breakfast sausage</span><br />
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">about 1/4 cup flour</span><br />
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">milk</span><br />
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">salt and pepper to taste</span><br />
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<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Cook breakfast sausage in a sauce pan. When sausage is done, take it out of the pan, leaving the run off in the bottom of the pan. Add flour to run off til it's creamy and browned. Then start adding milk and mixing until it is your desired consistency. Add salt and pepper. Pour over biscuits and enjoy!</span>Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-6394371908759615462012-03-29T21:59:00.001-07:002012-03-29T22:11:14.547-07:00Chocolate Cake with Caramel Topping<u><b>Chocolate Cake</b></u><br />
cake mix or homemade cake batter<br />
2 to 4 oz semi-sweet chocolate baking bar<br />
about 1 TBSP butter<br />
<br />
Pour cake batter into greased pan. Melt chocolate on stove top with butter. Pour chocolate onto top of batter. Swirl or spread as you please.<br />
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Bake cake as directed. Take out of oven and let cool.<br />
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Frost with favorite frosting (we used canned frosting this time, which we rarely do).<br />
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<b><u>Caramel Topping</u></b><br />
1 can sweetened condensed milk<br />
<br />
fill large pot with water, place can in water. Place on oven and bring to simmer or low boil. Simmer/boil for 2.5 to 3 hours.<br />
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Take pot off of heat, let sit for a few minutes. Next take can out of pot and place in cool water. Let sit until cool to the touch. Next open the can and you have caramel!<br />
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Cut a slice of cake, drizzle caramel over top and enjoy!</div>
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We cooked caramel on stove for 2 hours and feel like it could have gone for 30 mins to 60 mins longer. But it was still delicious as is.Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-52141093918722887872012-03-07T17:45:00.001-08:002013-03-03T20:08:06.228-08:00Creamy Chicken PastaAdapted from <a href="http://jamiecooksitup.blogspot.com/2011/04/crispy-chicken-with-creamy-italian.html">this recipe</a><br />
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1 or 2 large chicken breasts<br />
2.5 cups crushed cornflakes corn flakes<br />
1/3 cup flour<br />
1/4 tsp salt<br />
1/4 cup milk<br />
2 T olive oil<br />
1 12 oz package of Ronzoni Garden Delight noodles (we used rotini)<br />
<br />
Sauce:<br />
1/2 container of 10 oz Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)<br />
1 can cream of chicken soup<br />
1/2 c chicken broth<br />
1/4 c milk<br />
<br />
Start the water for the noodles. Put cornflakes, flour & salt, and milk in 3 separate containers. Cut chicken in half (horizontally, to make chicken thinner). Dip chicken in the flour, then the milk, then the corn flakes. Heat olive oil in sauce pan. Place chicken in olive oil and cook for about 5 mins, until golden brown on the bottom side. Flip the chicken over, place a lid on the pan and turn the heat down to medium and cook for about 7 mins, until done all the way through. Watch it to make sure it doesn't burn. Once the chicken is done place it on a plate, put tin foil over it and place aside. In the same pan (make sure there is not very much oil left in it, just drops) that you cooked the chicken in combine cooking cream, cream of chicken, broth and milk. Whisk together and let cook until bubbling. Place noodles on plate, top with sauce and chicken. Serve some veggies on the side and ENJOY!!<br />
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Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-9940147745254949892012-02-15T17:33:00.000-08:002012-03-29T09:09:40.526-07:00Penne Florentine<span style="font-size: x-small;">We thought of this recipe while making our <a href="http://foodfromthesellers.blogspot.com/2012/01/chicken-pizza.html">Chicken Pizza</a> last week. We hope you enjoy it!</span><br />
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Pasta Mixture: <br />
1 package penne noodles- cooked to al dente<br />
1 chopped tomato<br />
1/2 - 1 cup chopped spinach<br />
chopped cooked chicken (however much you want)<br />
<br />
Toss together. Preheat oven to 400 degrees.<br />
<br />
Sauce:<br />
2 T butter<br />
1 T - 2 T flour <br />
1 c milk<br />
1/2 c - 1 c Parmesan cheese<br />
1 can cream of chicken soup<br />
<br />
Melt butter in sauce pan, add flour to butter. Cook until bubbly. Add 1/2 c milk and cook again until bubbly. Turn stove off and parm cheese. Mix until smooth. Add cream of chicken soup and 1/2 milk. Mix again until smooth.<br />
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Combine sauce and pasta mix.<br />
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Put in buttered casserole dish, sprinkle cheese over top. Bake until brown and bubbly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGIEuCiO85GpobixK57k2phf9Odc-xNiLGCn1lb7_xv_oUTElLgZYgUkINFBOKFlm8Eg5agtHLSM7piIYLcLQEZkveOXreAqrPaOsGCf9zfHVBaBRfMiX7_O8x-REQ4LG6M_JSIRgzDM/s1600/IMG_2250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGIEuCiO85GpobixK57k2phf9Odc-xNiLGCn1lb7_xv_oUTElLgZYgUkINFBOKFlm8Eg5agtHLSM7piIYLcLQEZkveOXreAqrPaOsGCf9zfHVBaBRfMiX7_O8x-REQ4LG6M_JSIRgzDM/s320/IMG_2250.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We didn't have extra cheese for on top, so ours isn't very brown on top, but it was really bubbly </td></tr>
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We were lazy tonight, but normally we would serve it along side broccoli and bread sticks or garlic bread. Enjoy! It is so delicious and your kids will love it too!<br />
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<tr><td class="tr-caption" style="text-align: center;">Little Thomas was very happy with dinner tonight</td></tr>
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-21446471742273031872012-01-30T20:44:00.000-08:002012-03-29T08:58:34.867-07:00Chicken Pockets<span style="font-size: x-small;">recipe adapted from a recipe from Robyn Stafford</span><br />
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Filling: <br />
1 cooked shredded chicken breast or one can of canned chicken<br />
1-2 cups of chopped broccoli<br />
3 oz. cream cheese<br />
2 tablespoons butter, melted<br />
onion powder to taste<br />
garlic powder to taste<br />
handful of Parmesan cheese <br />
<br />
Mix together in a small bowl. <br />
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Pockets:<br />
1-2 packages Crescent rolls (depending on how many you are feeding and how full you want your pockets)<br />
1/2 cup butter, melted<br />
1 1/2 cups Italian bread crumbs<br />
<br />
Open package of rolls. Lay them out on pan and configure them into
desired shape, fill with filling and pinch shut. Here are two different
shapes you can make:<br />
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Dip each pocket into 1 melter butter butter then bread crumbs. Place on cookie sheet. Bake at 350 degrees for 20 minutes.<br />
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Sauce:</div>
1 can cream of chicken soup, diluted with milk, if you want thicker sauce don't add full can of milk.<br />
<br />
Heat slowly in small sauce pan over stove or microwave.<br />
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After baking serve with sauce.<br />
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This recipe came from my fabulous mother in law and I added some of my own things to make it my own. We LOVE this meal, but our kids aren't fans yet, so we usually cut some of the chicken breast off before shredding for them and save them some broccoli and serve it with rice or just cook them up some noodles. I have served this for guests many times and always get a great response. We have put chopped spinach in the pockets instead of broccoli and served broccoli on the side also. Hope you enjoy this meal as much as we do! Feel free to make it your own as well. <br />
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-64827392669029339822012-01-25T18:26:00.000-08:002012-03-29T09:09:23.126-07:00Tatertot Casserole<div class="separator" style="clear: both; text-align: center;">
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1 bag of tatertots<br />
1 lb ground beef<br />
1 package of ranch dressing powder <br />
1 can green beans<br />
1 can corn<br />
1 can cream of mushroom soup<br />
1 can cream of chicken soup<br />
<br />
Cook ground beef, drain and add ranch powder. In a bowl mix together the
cream of mushroom + cream of chicken with 1 can of milk (just fill up
one of the soap cans with the milk you have in the fridge). Mix until
smooth. (I used my hand blender to make ours smooth). In separate bowl
mix together the corn, beans and beef. Add 3/4 of the soup mix. Pour
mixture into greased casserole dish. Next top the mixture with tatertots
in whatever way you want. I like to just dump the bag out and spread
them as evenly as possible, but Thomas likes to put them in perfect
rows. <br />
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Pour the remaining soup over, and top with grated cheese.<br />
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Cook at 350 for about 30 mins or until tatertots are done and casserole is brown and bubbly.<br />
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Enjoy!! Your kids will LOVE this- I know ours do.<br />
<br />
<br />
<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com2tag:blogger.com,1999:blog-1615963396963780932.post-13091061341671624992012-01-23T17:36:00.000-08:002012-03-29T08:59:11.181-07:00Chicken Pizza<div class="separator" style="clear: both; text-align: center;">
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<br />
Pizza Dough<br />
Cheese<br />
Cooked Chicken<br />
Chopped Tomatoes<br />
Chopped Spinach<br />
Garlic Ranch Sauce (recipe to follow)<br />
<br />
Spread pizza dough on pan of choice.(we bought some pre-made mix and just had to add water). Spread garlic ranch sauce over
dough,<br />
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sprinkle cheese, chicken, tomatoes and spinach and then top with a
little more cheese. <br />
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Follow instructions for your pizza dough on how long to cook. Enjoy! <br />
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It is an easy and delicious meal and to make it a little healthier you can use wheat dough and use less cheese and sauce.<br />
<br />
<u>Garlic Ranch Sauce</u><br />
Ranch<br />
Garlic Powder<br />
<br />
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Put ranch in a bowl, add garlic powder to taste. Use on pizza :)Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com1tag:blogger.com,1999:blog-1615963396963780932.post-68493184240685999142012-01-09T15:12:00.000-08:002013-05-29T11:21:21.700-07:00Taco Soup<div class="separator" style="clear: both; text-align: center;">
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<u><br />
</u><br />
<b><u>Taco Soup</u></b><br />
<span style="font-size: small;">based off of a recipe from Melissa Borders, check out her blog <a href="http://mlborders.blogspot.com/">here</a></span><br />
<br />
1 onion<br />
2 lbs ground beef<br />
3 packages of ranch dressing powder<br />
2 package taco seasoning<br />
2 can corn- drained<br />
1 can pinto beans<br />
2 can black beans<br />
1 can red kidney beans<br />
1 can diced tomatoes<br />
1 can tomatoes with chilies<br />
<br />
Brown hamburger. Then add onions, 2 ranch dressing powder and 1 taco seasoning. Cook until the onions are translucent.<br />
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Put in crock pot. Add all beans, tomatoes, corn, taco seasoning packet and ranch dressing packet. Cook on low for 4-6 hours.<br />
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Serve with sour cream, cheese and homemade tortilla chips (see below for recipe). Enjoy!<br />
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<u><br />
</u><br />
<u>Homemade Tortilla Chips</u><br />
<br />
corn tortillas<br />
vegetable cooking spray<br />
salt (if desired)<br />
<br />
Spray cookie sheet with cooking spray. Cut corn tortilla chips into to desired shape (we cut ours into strips) and place on cooking sheet. Spray the top of the tortillas with cooking spray. Sprinkle with salt. Place in the oven and cook for 10-20 minutes at 425. Be sure to check often, they burn easily. Serve over taco soup.<br />
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I hope you enjoy these recipe as much as we do. <br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span>Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0tag:blogger.com,1999:blog-1615963396963780932.post-51358197040646276932011-12-26T09:44:00.000-08:002012-03-29T08:59:32.483-07:00FudgeThis is the easiest fudge to make. It is pretty much fool proof. Enjoy.<br />
<br />
Fudge<br />
<span style="font-size: xx-small;">by Joy Mickelsen</span><br />
<br />
2 sticks butter<br />
1 can Sego evaporated milk (I use western family and it works fine as well)<br />
4 1/2 cups sugar<br />
<br />
Bring to boil. Boil for 5 minutes.<br />
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Then add:<br />
2 packages semi-sweet chocolate chips<br />
1 jar of marshmallow cream (7 oz)<br />
1 tsp vanilla<br />
<br />
Mix well.<br />
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Pour in greased cookie sheet. Cool.<br />
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Enjoy. <br />
<br />
You can also add walnuts to the fudge if you would like.<br />
<br />
I hope everyone had a Merry Christmas! <br />
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<br />Heather Sellershttp://www.blogger.com/profile/12570461206800966142noreply@blogger.com0