Sunday, May 31, 2009

Apple Pie Pork Chops











I know this sounds like something you would NEVER put into your mouth. But if you don't, you'll be missing one of the very best pork chop recipes I've ever tried. At least try it once!

INGREDIENTS:

4-6 thick center-cut pork chops
1 can of apple pie filling
Your favorite BBQ sauce.

PREPARTATION:

Place the contents of the apple pie filling into the bottom of a greased 9x13 pan (I prefer glass).
On top of the filling place the pork chops
Cover the pork chops with a generous coating of your favorite BBQ sauce.
Cover with aluminum foil and poke a few small holes in the top to allow the steam to escape during baking.
In a 300 degree oven place the pan on the middle shelf. Allow to cook approximately 3 hours or until the pork chops are thoroughly cooked through. Remove from the oven and enjoy this great meal.

Come on you porkers, get cooking!
Steve and Kim

Friday, May 29, 2009

NOT FOR WHIMPS CHEESE POPCORN


Many people believe that they can eat popcorn if they pop it in their air-popper. That way they think without the oil it is more healthy. You can do that if you want but for me I'm using the hottest oil I can find, loading the popcorn with cheese (not the powdered kind) and filling myself up to the brim with all of the goodness I can squeeze out of it.
Here's how I do it. If you're brave enough I challenge you to give it a taste.







INGREDIENTS:

1 package of your favorite popcorn cooked in oil. Or, if you chose, you can use the "jiffypop" microwave type and then follow the rest of the directions.
Several slices of Velvetta cheese or cheddar (which is my favorite). Grind it up for easy melting.

PREPARATION:
Cook your popcorn.
Melt the cheese adding just a little bit of milk to keep it smooth and creamy.
Poor the melted cheese over your popcorn and let cool for a short time. Don't want you to burn your little fingers now do we?

ENJOY! You're not going to ever go back to the boring popcorn you were used to eating before. I promise!

Sunday, May 24, 2009

Apple Dapple Cake



I really do enjoy anything that contains apples. This is one of my favorites, Apple Dapple Cake. It is a simple, quick recipe that your family will love. Give it a try.

If you have any questions or comments we'd enjoy hearing from you. Just write to us at:


INGREDIENTS:

1 cup flour
1 cup sugar
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon
A couple of dashes nutmeg and cloves
2 eggs
1 stick butter (very soft)
3 cups apples, sliced and peeled
1/2 cup walnuts and raisins (optional)

PREPARATION:
Mix wets. Add to dries, then stir in apples. Pour into a buttered 8x8 pan. Bake at 350 degrees for approximately 35-40 minutes. Take out of the oven, let cool for a short time and then serve with your
favorite ice-cream or independently, your choice.

Happy Eating
Steve and Kim

Wednesday, May 20, 2009

Salmon Bake With Pecan Crunch Coating



INGREDIENTS:
3 Tablespoons of Dijon Mustard
3 Tablespoons of butter, melted
5 Teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup finely chopped pecans
3 Teaspoons of chopped fresh parsley
6 4-ounce salmon fillets
Salt and pepper to taste
6 Lemon wedges

PREPARATION:
Preheat your oven to 400 degrees. In a small bowl, mix together mustard, butter and honey. In another bowl, mix together bread crumbs, pecans and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at the thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Many thanks to Stephanie Smith of the Boven Birth Center, Holland Hospital for this great recipe!

Monday, May 18, 2009

CHOCOLATE CHIP COOKIES



If it's soft and chewy and contains chocolate then I'm in there, are you? The old saying goes "give me chocolate and nobody dies" is right up my alley.

Here is a great chocolate chip cookie
recipe from Elaine Mokma. We think you'll love it.
And, when they're finished, nobody dies!

INGREDIENTS:

1 Stick of butter-flavored Crisco
1/2 cup white sugar
1 1/2 cups of brown sugar
2 eggs
2 1/2 teaspoons of vanilla
**Cream all of these ingredients together. And then add

2 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 package of your favorite chocolate chips.

PREPARATION:

Bake in an oven, set at 350 degrees, until brown. Remove from the oven and let stand for a few minutes (or until you just can't stand to wait any longer). Move them to a cooling rack and stand back for the raid on your freshly baked creation.

Happy Eating
Steve and Kim

Lead Us Not Into Temptation Strawberry Shortcake


Sometimes you just simply MUST have that sweet desert and this one is a favorite of mine. Yes, I've given in to the temptation many times and you will too once you've made this awesome dish.


INGREDIENTS:

* Biscuits:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1 stick butter, chilled
* 2/3 to 3/4 cup half and half, milk, or cream
* Filling:
* 1 quart strawberries
* 1/3 cup sugar
* 1 1/2 cups whipping cream for topping, or non-dairy whipped topping

PREPARATION:

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.

HOW SWEET IT IS!
Steve and Kim

Saturday, May 16, 2009

PASTA, THE LOVE OF MY LIFE


I love pasta. It doesn't matter to me what it is in, just give me pasta. Below are some hints how to make pasta part of your meal anytime and anyplace.

Depending on where you live and what your ethnic heritage, your family probably consumes lots of potatoes or lots of pasta. If you're looking for some creative options on how to use spaghetti to spice up dinnertime, here are 5 things you can do with spaghetti that you may not have thought of!

1. Use it cold in a salad. Cook the pasta according to package directions and rinse well in cold water. Create a dressing with 1/3 C mayo, 1/3 C plain yogurt, 1 T sugar, 1 T soy sauce and 1/2 t fresh ground ginger. Toss the pasta and the dressing with 2 chicken breasts, cooked and cubed, 1 red pepper, cooked until tender, but still crisp, 1/2 cup slivered peanuts, 8-oz of water chestnuts, 1/2 cup slivered carrots, 1/2 cucumber, peeled and chunked, salt and pepper to taste. Garnish with 1/2 cup fresh cilantro.

2. Make a spaghetti pie. Spaghetti pie is like a combination of spaghetti and lasagna, with spaghetti noodles used as the pasta. There are plenty of variations on spaghetti pie, but here's an easy one this is truly delicious. Cook 3/4 lb of spaghetti to al dente. Put about half of the noodles into a lightly greased spring form pan and cover with 1/2 jar of spaghetti sauce. Next, add a meat and cheese mixture. (Try 2 cups ricotta cheese, 1/2 cup mozzarella, 3 large eggs, 1/2 t ground oregano, 1/2 t salt, 1 T basil and 1/4 t salt. Mix together with 1-pound Italian sausage, browned with green pepper and onion. ) Use half the meat/cheese mixture as the third layer in your spaghetti pie. Repeat the layers and top with some mozzarella cheese. Cover with foil and bake at 375 degrees for 45 minutes. Remove the foil and bake for another five minutes. Remove the pie from the oven and let it stand for 10 minutes before you slice it.

3. For a quick, easy rice pilaf, just cut the spaghetti into one-inch lengths, brown them in a pan with a little butter and add some rice!

4. Make a frittata for brunch: Do you always make too many spaghetti noodles? Here's a great idea for that left over pasta! Pre-heat the broiler on your oven. Put a little olive oil into a frying pan that can go in the oven and heat it over medium heat. Add 2-4 cups leftover spaghetti and spread it out over the pan. Heat through for a minute or two, stirring occasionally. In a separate bowl, beat 3-4 eggs and add a splash of milk or half-and -half, two big handfuls of grated Romano cheese and salt and pepper. Pour the egg mixture over the spaghetti in the pan. Let the eggs cook, lifting the edges as you would an omelet, so the uncooked eggs can run to the bottom and cook. When the eggs are nearly done, put the whole works under the broiler until it is lightly browned. Watch it close- it only takes about a minute. Remove from the oven carefully and slice into wedges. This dish is good either hot or at room temperature.

5. Here's a quickie to use up that leftover spaghetti: Stir-fry thin strips of zucchini and yellow squash with olive oil, oregano, basil & salt & pepper. Then toss the cold pasta into the pot and get it all coated. Add some Parmesan on top and enjoy!

These recipes are so tasty, the next time you prepare spaghetti, you may find yourself making too many noodles on purpose!

Good Eating!
Steve and Kim

LEMONADE PIE


In this delicious offering you'll know that you've made it correctly when you hear your sweet tooth begging for mercy! Though it sounds like it could be sour, due to the lemon-taste, it is not and you'll be delightfully surprised at the smooth texture and creamy melt-in-your-mouth taste. Make it pretty too. Place a small slice of lemon on top to treat the eye as well as the taste buds. Enjoy.
Many thanks to PBX operator Elaine from the Holland Hospital for this submission.

INGREDIENTS:

9 ounces of Cool Whip - thawed
1 can Eagle Brand Milk
6 ounces of frozen lemonade
1/2 teaspoon of lemon extract.

PREPARATION:

Mix together and pour in a graham cracker pie shell. Be sure to sprinkle some of the graham crackers on top for a little extra crunch and a nice decorative touch.

Refrigerate well before serving.

We hope you enjoy this tasty treat. Please let us know what you think by sending us an e-mail at cookingwithsteveandkim@yahoo.com

Until Next Time...
HAPPY EATING
Steve and Kim

Wednesday, May 13, 2009

GLORIFIED RICE AND A TRIP DOWN MEMORY LANE


A few days ago, while talking to my mother about "the old times" I asked her if she remembered making glorified rice. She said she did but had no clue how to make it any longer as it had been so long since she made it. Well, being the good son that I am, I decided to find the recipe and make it for her. Much to my delight I happened across this simple recipe and it is delicious! Mom nearly cried when I brought to her a heaping helping of my hospitality. She just loved it and I hope you do too.

Glorified Rice

3 quarts boiling water

1 1/2 cups medium grain rice

1 cup milk

dash of salt

1 1/2 pints whipping cream, lightly sweetened and whipped

1 19-ox can crushed pineapple, drained, juice or syrup reserved

1. Add rice to water and boil for 25 minutes. Drain in colander and rinse rice.

2. In covered baking dish combine cooked rice, dash of salt and 1 cup milk. Cover tightly and bake for 30 minutes at 350 degrees. Do not let the rice bake dry.

3. Chill thoroughly. Combine rice with crushed pineapple plus enough of the reserved juice to moisten the rice. Fold in whipped cream and serve.

Serves 10 to 12

**Here's another idea that freshens up this delicious salad. Put in some grapes, bananas cut up and/or Mandarin orange slices. It is so good this way. I just love it!

Why not share some with your "mom" or special loved one this summer. This is a great add-on to any meal and can be served anytime.

Happy Memories
Steve and Kim

This potato salad includes eggs, celery and relish and should be served warm. "

SOUTHERN POTATO SALAD:


INGREDIENTS:

* 4 potatoes
* 4 eggs
* 1/2 stalk celery, chopped
* 1/4 cup sweet relish
* 1 clove garlic, minced
* 2 tablespoons prepared mustard
* 1/2 cup mayonnaise
* salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Fast, simple and great to serve at your next picnic or family gathering. They'll just love it ya'll

Happy Eating
Steve and Kim

SIMPLY CHICKEN


Simple Chicken breast recipes are one thing that a recipe box or kitchen should not be without. Between soccer games, karate, and doctor appointments life can be very hectic and cooking a 5 course meal is just out of the question. However our families still deserve a well balanced, nutritious and tasty meal; which means we have to improvise and come up with recipes that are simple, quick and meet those requirements.

These simple chicken breast recipes are just the ticket to sitting your family down to a hot, nutritious and flavorful meal. They will take you from the chicken to the table with ease and little time. Enjoy!

This first one is very simple and is a one pan wonder. My family really enjoys it and it only takes me about 10 minutes to throw together and then about 35 minutes to cook. I love cooking this on nights when my husband works because it smells wonderful and when he walks in he always says “ooooo, can‘t wait for dinner.”

Ranch Chicken with Veggies

4 boneless skinless chicken breasts
2 c veggie of choice (carrots work well)
1 c Italian bread crumbs, plus a little extra
2 packages of dry Ranch dressing mix

Preheat oven to 350.

Spray or oil the a 9x13 dish and coat with extra bread crumbs.

In a bowl mix the ranch dressing and 1 cup of bread crumbs together. Coat the chicken in the mixture and place in pan. Then put your veggie in the mixture, stir to evenly coat and then place carrots in the pan around the chicken.

Bake for 35 minutes then serve with slices of bread or biscuits.

This next simple chicken breast recipe is a marvelous well-balanced meal that can be done in one pan. It’s incredibly easy to make and simple to clean up. This recipe can also be converted to a crock pot if necessary and baked during the day.

Chicken and Rice

8 boneless skinless chicken breast
1 can onion soup
1 can cream of mushroom soup
1/3 can milk
1 box of long grain and wild rice mix
1 16 oz bag of frozen veggies

Preheat oven to 350.

Evenly spread the rice in a 13x9 inch pan. Then sprinkle the herb packet that came with the rice over it, and top with the veggies. In a bowl mix the onion soup with one can of water and pour it over the veggies. Then place the chicken on top of the rice. In a bowl mix the mushroom soup with the milk and pour this over the chicken. Bake for 1 ½ hours.

Both of these recipes do involve quiet a few ingredients and minimal amounts of prep time. However if you need something with almost no prep and few ingredients then you can always opt for the classic; throw some chicken in a pan and pour a can of cream of chicken over it, serve it with instant mashed potatoes and a veggie. This simple chicken breast recipe has been around for ages and has become a favorite quick meal for most families.

We'd love to hear from you and are always looking for ideas for our postings here. Why not take a minute to drop us an e-mail? Just click HERE to contact us.
Thanks and good eating.
Steve and Kim

Monday, May 11, 2009

MEATLOAF WITH RICE



Meatloaf is one of the easiest American dishes to make, and everyone has their own favorite way of preparing one. The best thing about meatloaf preparation is that measured ingredients can be approximated for individual tastes. This delightful meatloaf is a take-off from the Porcupine Meatballs that was popular in the 1950s. The addition of rice makes for a substantial and hearty dish. We really love this tasty and unusual meatloaf.

INGREDIENTS:

1 pound extra-lean ground beef (hamburger)
1/2 cup uncooked white rice (instant or minute rice)
1/4 cup finely chopped onion
1/4 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon salt or to taste
1 teaspoon freshly ground pepper
1 tablespoon minced fresh or dried herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon)
2 teaspoons Worcestershire sauce
1 egg, beaten
1/4 cup tomato ketchup
1/4 cup skim or non-fat milk
1/4 cup dry bread crumbs

PREPARATION:

Preheat the oven to 350°F. Lightly grease a small loaf pan.
In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, salt, pepper, herbs, Worcestershire sauce, egg, ketchup, milk, and bread crumbs. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much. NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra liquid is needed for the rice to absorb while cooking.
Place in prepared loaf pan. Bake approximately 60 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.
Makes 4 servings.

We hope you enjoy this tasty dish. Come back again soon for more exciting dishes.

Steve and Kim

Sunday, May 10, 2009

THE BEST BREAD IS HOME MADE BREAD


While growing up I remember the smell of fresh-baked bread being prepared by my mother. Back then there was no such thing as the automatic bread maker so she had to do everything by hand. Oh the smells that came from her kitchen! If you've never experienced this smell then you haven't lived. Why not give baking your own bread a try? You'll enjoy it I'm sure. Here are a couple of our favorites.

There is nothing like fresh homemade bread and these two will fill your home with all those lovely baking flavors so typical of bread baking.

Moist Potato Tea Bread

What You Need:

* 1 C of flour
* 1/2 t baking soda
* 1/4 t salt
* 1/2 t pumpkin pie spice
* 1 C cold sweet potatoes, mashed
* 1/2 C sugar
* 3 T canola oil
* 2 T of buttermilk
* 1 t vanilla extract
* 1 large egg

How to Make It:

1. Place the oven temperature on 350 degrees and allow the oven to preheat.
2. Lightly spray a loaf pan with a non stick cooking spray.
3. Dust the loaf pan lightly with flour and tap out any excess.
4. Place the flour into a mixing bowl.
5. Add the baking soda, salt and pumpkin spice.
6. Whisk together until the ingredients are blended well.
7. Place the mashed sweet potatoes into a separate mixing bowl.
8. Sprinkle the sugar over the top of the potatoes.
9. Pour the oil, buttermilk and the vanilla into the mixture.
10. Break the egg into the mixture then whisk until blended together well.
11. Transfer the sweet potato mixture into the bowl with the flour mixture.
12. Stir just enough to moisten the dry ingredients through.
13. Place the batter into the prepared loaf pan.
14. Bake 28 minutes or until a butter knife inserted in the center comes out clean.
15. Cool the loaf in the pan on a wire rack for 12 minutes.
16. Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.

Serves: 1 loaf

Sweet potatoes make breads very moist so there's no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.

The vegetables in this best bread recipe make it a very healthy bread to treat your family with.

Farmer's Country Loaf

What You Need:

* 1 C warm water (110 degrees)
* 2 1/2 t active dry yeast
* 1 1/2 t salt
* 1 1/2 C + 2 T bread flour

How to Make It:

1. Pour the warm water into a mixing bowl.
2. Sprinkle the yeast over the top of the water.
3. Allow the mixture to stand 5 minutes or until it begins to bubble.
4. Once the mixture begins to bubble, stir in the salt and the flour until well blended.
5. Use a flexible rubber spatula and knead the dough by folding it over and pushing it into the bottom of the bowl.
6. Knead the dough 4 times.
7. Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.
8. Scrape down the sides of the bowl and push the dough into a ball shape.
9. Cover the bowl with a kitchen towel, place in a warm area and allow the dough to rise 1 hour.
10. Use the rubber spatula and stir the dough. Cover again and allow the dough to rise for another hour.
11. Sprinkle a flat surface lightly with flour.
12. Place the dough onto the floured surface and form a loaf.
13. Use additional flour on the board if the dough becomes too sticky.
14. Sprinkle a baking sheet with flour in an area about double the size of the loaf.
15. Place the loaf on the floured area, cover loosely with plastic wrap and let the dough rise 1 hour or until it is double in size.
16. Set the oven temperature to 375 and allow the oven to preheat.
17. Remove the plastic wrap from the loaf.
18. Fill a spray bottle with water and spray the inside of the oven with the water.
19. Bake the bread 5 minutes then spray the oven again being careful not to spray the bread.
20. Bake the bread 12 minutes then spray the oven again.
21. Continue baking the bread 12 more minutes or until the bread is browned and crusty on top.
22. Allow the bread to cool on a wire rack 1 hour before slicing.

Serves: 1 loaf

This is a wonderful bread to serve with that Easter dinner. Be sure to have plenty of butter or better yet apple butter to smother each slice with.

This is truly one of our best bread recipes. Do not be afraid of the yeast. It is easier than you think. If you wish you can add one teaspoon of sugar to your dough, with your yeast, it will make the raising process faster; I often do it when I'm in a hurry. I also place the bread in any warm place I can find. I have a friend who places it in her bed, under the duvet, with the electric blanket switched on!! Can you believe it?

Okay, so now you have two of our best bread recipes, what do you think of them?
Let us know by e-mail at our blog address HERE.

**PS. Would you please twitter this article to your friends? We're sure they'll enjoy it as much as you have. Thank you.
Steve and Kim:

Saturday, May 9, 2009

STEVE'S ROSEMARY PORKCHOPS


One of my favorite pork chop dishes is Rosemary Porkchops. It is easy to prepare and the taste is just out of this world delicious. Here's how to prepare it.


INGREDIENTS:
6 Center-cut porkchops (boneless)
1 large can of mushroom soup
1 large can of tomato juice
1 small can of tomato paste
6-8 small red potatoes unpeeled
Vegetables of your choice (carrots, onions etc.)
Rosemary spice

PREPARATION:
Brown the pork chops in a pan until the meat is seared. Place the pork chops in a greased pan 9 x 13. Pour the mushroom soup, tomato juice, tomato paste, potatoes and vegetables in the pan. Sprinkle a generous portion of rosemary on top of everything. Keep in mind that rosemary is a very potent spice and a little goes a long way. Having said that however, I generally over sprinkle this dish because the flavor is just too good to take the chance of not having enough flavor baked throughout.

Bake this in a oven at 350 degrees for approximately 1 1/2 hours or until the meat is completely cooked through. Remove from the oven. Let stand for a few minutes and then enjoy.

Let us know what you think of this dish. We'd love to get your feedback and any suggestions you might have about future postings. Contact us at:
cookingwithsteveandkim@yahoo.com

Until next time...
GREAT EATING
Steve and Kim

Monday, May 4, 2009

BUBBLE PIZZA

Everybody knows that pizza is a health food, right. Well it is, and we're going to share today one of our favorite, easy-to-prepare pizza delights. It's called Bubble Pizza because when you cook it that is exactly what it does... it bubbles up and invites you to a fun night of eating. **Of course pizza is a great breakfast food too, but then everyone knows that, right?

INGREDIENTS:

3-4 tubes of biscuits (we like the grands type as they are larger)
1 16 ounce jar of pizza sauce
assorted pizza toppings such as pepperoni, ham, chicken, pineapple, mushrooms, chopped onions peppers etc.

PREPARATION:

Mix all of these tasty ingredients in a large bowl until the sauce covers and coats everything. Toss it all into a 9x13 greased cake pan or casserole oblong dish. (Not sure if the pizza knows the shape of the pan... never have figured that one out.) Cover your concoction with mozzarella cheese (shredded) and sprinkle with cheese.
Bake in the oven at 350 degrees for about 20-30 minutes or until it is hot and the biscuits have browned slightly. Serve with Parmesan cheese. Break out the napkins and enjoy the bubbles!

Have you ever wanted to create the kind of fun-to-eat pizzas you spend way too much money for at the pizza shop right in your own home? You can. Click on the link below and learn how to do it quick and easy.

Happy eating
Steve & Kim

Sunday, May 3, 2009

WET BURRITOS... WITH A KICK

W are sure that sometime during your life you have had a delicious wet burrito. We are also sure that you have NEVER had a wet burrito like the one we're going to share with you today. It is a burrito with a kick (okay, our little secret ingredient.) We hope you enjoy it as much as we do. Yes, it takes a little time to prepare but we assure you... IT IS WORTH THE EFFORT!

INGREDIENTS:

BASICS:
1 pound of ground beef (or turkey or chicken)
1 package of taco seasoning
chopped lettuce
flour tortillas
1 small container of french onion dip
1 can or preferably fresh diced tomato

SAUCE:
1 can of brown gravy
1 envelope of taco sauce
1 envelope (or can) of enchilada sauce
1 cup of water
An assortment of your favorite cheese. We use four different kinds and vary them each time we prepare this meal. Whatever is your favorite, use it.

PREPARATION:

Brown the meat you have chosen to use and then drain it completely. Add the taco seasoning as directed on the package. Cover a flour tortilla with the french onion dip and then place the chopped lettuce on top. Add some of the cheese you have selected to use, sprinkle in some diced tomatoes and then put the meat on top of everything. Wrap the tortilla (we know that can be a challenge but it doesn't need to be neat, just wrapped.) Place the wrapped tortilla in a 9 x 13 pan (the higher the sides the better as it's going to get messy in a minute.)

Mix and simmer the gravy, taco sauce, enchilada sauce and water. Pour all of this over the burritos. Top everything off with the remaining cheese (the more you use the better it is.) We like to add more tomatoes and lettuce over the top too but it is your choice. Bake your special creation at 350 degrees until it is heated and all of that delicious cheese has melted all around it.

Remove from the oven, let stand for a few minutes so you don't burn your little fingers and then dig in. The french onion dip you've put in as a base helps to bring all of the other tastes to the front and you'll never make another burrito any other way, guaranteed!

**Did you know that you can actually lose weight by going on a burrito diet? Yes, it's true. Go to this web-site and take a look at how this guy got back into shape after almost dying from a heart attack.

Until next time: GOOD EATING
Steve & Kim

Saturday, May 2, 2009

7-UP APPLESAUCE SALAD

Here's an interesting and tasty way to use 7-UP in a salad. It has just a little bit of zest and tang to the taste you've come to love through the years. We hope you enjoy it as much as we do.

INGREDIENTS:

2 3-ounce packages of raspberry Jell-O
2 cups hot applesauce
1 (9-ounce) cans of crushed pineapple (undrained)
1/2 cup of orange juice
12 ounce can of 7-UP

PREPARATION:

Dissolve Jell-O in hot applesauce (heat on stove or in microwave). Add pineapple, juice and 7-UP. Pour into a 2-quart bowl or Jell-O mold. Chill and serve.

It's the perfect desert for those hot days in summer. Enjoy!

** If you've ever wondered how to get all of the best tasting recipes from your favorite restaurants click on this link and you'll discover just how easy it is to recreate what you've loved through the years.
FAVORITES

Steve and Kim