From my brother Paul in Virginia. A soup recipe he shared with me via facebook.
Bistro Soup
1 can of diced tomatoes
1 big can of tomato sauce(then fill it up and add a can of water
2 cans of French onion soup
1 jar of salsa(whatever you like-hot medium etc.)
3 bags of mixed vegetables
1 lb.-Kilbasa sausage -sliced
Heat and enjoy!
Chocolate Chip Pumpkin Muffins
(Shared by another friend, Beth Davenport)
MIX together:
1 can pumpkin (15 oz.)
1 1/2 cups veg. Oil
2 cups sugar
4 eggs
MIX together in a separate bowl:
3 c flour
2 tsp soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
MIX dry ingredients into wet ingredients
Stir in 1-12 oz package choc chips and chopped pecans if desired.
Makes 24 large muffins.
Bake at 400 degrees for 15-20 min. YUMMY!
Thursday, October 7, 2010
Friday, September 24, 2010
Crock Pot Pizza Soup
So it's been too long since Katy or I have posted, but we'll try to get back into the swing of things. This is a recipe I have NOT made yet, but a friend shared it with me and loved it. The season of soup is upon us and the Nebraska Knipps have soup once a week during the fall and winter.
So, here's to the kick-off of soup season! :D
Crockpot Pizza Soup
15 oz can pizza sauce plus 3 cans water
1 sm green pepper chopped
1/2 onion chopped
16 oz can diced tomatoes
1/2 lb Italian sausage cooked and drained
1/2 cup sliced pepperoni
1 1/2 tsp basil
1 1/2 tsp oregano
1 1/2 cup sm pasta - Cook and reserve
Place all in pot, cook on low all day. Add pasta at end to heat.
Serve with shredded mozzerella cheese and garlic bread.
Enjoy!
Crockpot Pizza Soup
15 oz can pizza sauce plus 3 cans water
1 sm green pepper chopped
1/2 onion chopped
16 oz can diced tomatoes
1/2 lb Italian sausage cooked and drained
1/2 cup sliced pepperoni
1 1/2 tsp basil
1 1/2 tsp oregano
1 1/2 cup sm pasta - Cook and reserve
Place all in pot, cook on low all day. Add pasta at end to heat.
Serve with shredded mozzerella cheese and garlic bread.
Enjoy!
Thursday, March 18, 2010
Strawberry Pie
Ellie's Awesome Amazingly Delicious Strawberry pie
(Named by my cousin's daughter Ellie, who gave us the recipe)
Makes 2 pies
1 and 1/2 tubs cool whip
1 and 1/2 bars of cream cheese (softened)
1 and 1/2 cups confectionary sugar
6 tbs. cornstarch
6 tbs. strawberry jello powder
1 and 1/2 cups water
1 tub strawberries
2 pie shells. (I like graham cracker but my daughter likes to make her own crusts
with crushed pretzels, butter and sugar.)
Mix cream cheese and sugar together with a mixer then add cool whip.
Stir cornstarch, jello and water in a saucepan on med heat until it comes to a boil. Continue until the jello looks almost translucent.
Spread cream cheese mixture in crust. When jello has cooled down some stir in your chopped strawberries. Pour Jello on top of the cream cheese mixture. Cool in fridge, serve when cooled.
Katy
(Named by my cousin's daughter Ellie, who gave us the recipe)
Makes 2 pies
1 and 1/2 tubs cool whip
1 and 1/2 bars of cream cheese (softened)
1 and 1/2 cups confectionary sugar
6 tbs. cornstarch
6 tbs. strawberry jello powder
1 and 1/2 cups water
1 tub strawberries
2 pie shells. (I like graham cracker but my daughter likes to make her own crusts
with crushed pretzels, butter and sugar.)
Mix cream cheese and sugar together with a mixer then add cool whip.
Stir cornstarch, jello and water in a saucepan on med heat until it comes to a boil. Continue until the jello looks almost translucent.
Spread cream cheese mixture in crust. When jello has cooled down some stir in your chopped strawberries. Pour Jello on top of the cream cheese mixture. Cool in fridge, serve when cooled.
Katy
Thursday, February 4, 2010
Italian Wedding Soup
This is a relatively new recipe to me. I had this soup at a ladies meeting in Southern Ohio last November. It was delicious. This is not that exact recipe, but a combination of one I found on the internet. It's another eye ball recipe. My daughter Maddie loves this soup. I love this soup. I love that it has "green" in it. It makes me think it's healthy. LOL :-D
Italian Wedding Soup
Meatballs-I buy the frozen bag at Sam's, but you could make your own homemade meatballs. (Maybe someday I will try that)
8 cups chicken or beef broth
2 Cups of escarole or spinach chopped (I use the Pampered Chef chopper and really chop it up because of my picky family, but you could leave it in bigger pieces to wilt into the soup.
1/3 C. grated carrot
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 cup uncooked orzo pasta
Heat broth...add meatballs and heat through. Then add the rest of the ingredients except orzo. Let flavors mingle together over heat. Bring to a boil and cook orzo. Cook until it's al dente. The orzo will continue to cook from the heat of the soup. Stir frequently.
You could add some chopped up chicken to this too. I've done that before. Just experiement!
Enjoy!
Italian Wedding Soup
Meatballs-I buy the frozen bag at Sam's, but you could make your own homemade meatballs. (Maybe someday I will try that)
8 cups chicken or beef broth
2 Cups of escarole or spinach chopped (I use the Pampered Chef chopper and really chop it up because of my picky family, but you could leave it in bigger pieces to wilt into the soup.
1/3 C. grated carrot
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 cup uncooked orzo pasta
Heat broth...add meatballs and heat through. Then add the rest of the ingredients except orzo. Let flavors mingle together over heat. Bring to a boil and cook orzo. Cook until it's al dente. The orzo will continue to cook from the heat of the soup. Stir frequently.
You could add some chopped up chicken to this too. I've done that before. Just experiement!
Enjoy!
Tuscan Soup/ Cabbage Soup
Tuscan Soup/ Cabbage Soup
So our friend from high school band, is following our blog, and we are following her blog. :-D
She recently posted some excellent and yummy soup recipes. We have gained permission to post them here. Enjoy!
Tuscan Soup
2 lbs. sausage chunks
Diced potatoes and carrots
Beef broth
Minced celery and onion
Can of cream corn
Garlic, salt, pepper, and parsley to taste
TIP-When our friend, Michelle made this recently she sauteed the ingredients in some left over from breakfast bacon grease (more flavor)
Another TIP from Michelle: You can mix a slurry to thicken the soup or use her secret ingredient: flaked instant potatoes. They work perfect for any chowder type soups. This gives a creamy texture.
Cabbage Soup
1 head of cabbage diced
2 boxes of beef broth
2-3 cans of tomato soup
2 lbs. ground sausage (She recommends 1 lb spicy, 1 lb. mild)-browned and drained
2 cans diced tomatoes with green chili peppers
chopped celery and onion to taste
Put in crock pot and cook all day long until cabbage is tender. Season with garlic and parsley.
Thanks Michelle, for letting us post these great soup recipes!
So our friend from high school band, is following our blog, and we are following her blog. :-D
She recently posted some excellent and yummy soup recipes. We have gained permission to post them here. Enjoy!
Tuscan Soup
2 lbs. sausage chunks
Diced potatoes and carrots
Beef broth
Minced celery and onion
Can of cream corn
Garlic, salt, pepper, and parsley to taste
TIP-When our friend, Michelle made this recently she sauteed the ingredients in some left over from breakfast bacon grease (more flavor)
Another TIP from Michelle: You can mix a slurry to thicken the soup or use her secret ingredient: flaked instant potatoes. They work perfect for any chowder type soups. This gives a creamy texture.
Cabbage Soup
1 head of cabbage diced
2 boxes of beef broth
2-3 cans of tomato soup
2 lbs. ground sausage (She recommends 1 lb spicy, 1 lb. mild)-browned and drained
2 cans diced tomatoes with green chili peppers
chopped celery and onion to taste
Put in crock pot and cook all day long until cabbage is tender. Season with garlic and parsley.
Thanks Michelle, for letting us post these great soup recipes!
Tuesday, February 2, 2010
Panko Chicken
I love this recipe and so do all of my kids and Mickey. Mickey is not a big chicken eater, so when I find a chicken recipe that he likes, it's like kicking the winning field goal for me. :-)
This is one of those recipes that I eyeball. I have adapted it over the years of making it. Experiment with it.
Panko bread crumbs are Japanese bread crumbs. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine. I buy my Panko crumbs at our Air Force commissary. Any ethnic store should carry them, and I just recently saw that Progresso has their own line of Panko crumbs. (Although, I bet the Japanese ones are the best) :-D
When we eat chicken we prefer thighs. I buy boneless skin-less thighs because they are so much more moist than chicken breast. Last night I made panko chicken and threw in some breast tenderloins and it just wasn't as moist. So definately use thighs! :-D
Here goes:
Ingredients:
Panko crumbs
2 1/2 to 3 lbs. Chicken pieces (we always use thighs)
Butter (1 or 2 sticks)
garlic (I mince two or three or even four cloves)
1 pkg. panko crumbs
parsley flakes (eyeball it... they are more for color than flavor)
1/3 to 1/2 Cup parmesean cheese
Salt and pepper to taste (I'd use about 1 tbsp. salt to 1 tsp. pepper)
Melt butter and put the minced garlic in with it.
In another dish, mix panko crumbs, parm cheese, salt, pepper, and parsley flakes.....the last three ingredients are just, well...to your taste.
Then you dip the chicken pieces into the butter/garlic mixture, then into the panko mixture. Place these on a baking sheet. Bake for 25-30 minutes @ 350. (Our chicken is always boneless)
That's it, I think. It's very easy, but yummy, I mean....anything with butter and garlic has got to be good. :-)
This is one of those recipes that I eyeball. I have adapted it over the years of making it. Experiment with it.
Panko bread crumbs are Japanese bread crumbs. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine. I buy my Panko crumbs at our Air Force commissary. Any ethnic store should carry them, and I just recently saw that Progresso has their own line of Panko crumbs. (Although, I bet the Japanese ones are the best) :-D
When we eat chicken we prefer thighs. I buy boneless skin-less thighs because they are so much more moist than chicken breast. Last night I made panko chicken and threw in some breast tenderloins and it just wasn't as moist. So definately use thighs! :-D
Here goes:
Ingredients:
Panko crumbs
2 1/2 to 3 lbs. Chicken pieces (we always use thighs)
Butter (1 or 2 sticks)
garlic (I mince two or three or even four cloves)
1 pkg. panko crumbs
parsley flakes (eyeball it... they are more for color than flavor)
1/3 to 1/2 Cup parmesean cheese
Salt and pepper to taste (I'd use about 1 tbsp. salt to 1 tsp. pepper)
Melt butter and put the minced garlic in with it.
In another dish, mix panko crumbs, parm cheese, salt, pepper, and parsley flakes.....the last three ingredients are just, well...to your taste.
Then you dip the chicken pieces into the butter/garlic mixture, then into the panko mixture. Place these on a baking sheet. Bake for 25-30 minutes @ 350. (Our chicken is always boneless)
That's it, I think. It's very easy, but yummy, I mean....anything with butter and garlic has got to be good. :-)
Ice Cream Bucket Lasagna
This is a copy of a post I did on my other blog. (Which is mostly inactive right now.)
I make this recipe and rely on it frequently. I can't remember the name of the lady who originally made this recipe, but if you google it, you can find her.
Our family likes lasagna. My sister in law Susan, calls the cottage cheese and sauce part: "The guts". That's the best part of lasagna. Well, we like to eat lasagna, but it can be tedious to make and while this isn't always the method I use when making lasagna, this is the method I use for those quick everyday type meals. :-D I got this recipe off a freezer meal yahoo group that I frequent. If your family will eat things from the freezer and then things that have been cooked in the crockpot, you may want to try it.
The kids always help me put it all together in assembly line fashion. Usually Maddie and Marcus help, but today Michael got to help since Maddie was gone. Marcus felt good, because he knew the routine, and he was telling Michael what to do next. :-D
Enjoy! :-D
Ice Cream Bucket Lazagna
~
5 lbs hamburger (I don't use this much hamburger...and also sausage is a nice variation)
tomato sauce spices, whatever you normally prefer
2 containers large size cottage cheese (I use more of this)
4 eggs salt pepper
mozzarela cheese, shredded, at least 4-6 cups (I use the big bag of monz, cheddar, and provolone from Sam's Club)
2 packages lasagna noodles ( I end up using about 3 boxes instead of two)
6 ice cream buckets (good for 5qt.size crockpots, or any freezer/crockpot compatable one gallon containers
Cook a large package of hamburger (approx 5 lbs), drain.
Place it back in the pan you cooked it in, (don't dirty another pan)
Add tomato sauce and spices as you like it.
In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. (I don't dirty a bowl for this, but just use a measuring cup and get the cheese directly from the bag.)
Open two packages of lasagna noodles, cook as directed on box. (I don't pre cook the noodles, this saves time)
Place all the ingredient bowls and pans in a row on the counter.
Then take 6 (one gallon) ice cream buckets or similar container.
Layer as follows: noodles, sauce, cheese and repeat til done.
That is it! You end up with six lasagnas, and only 3 dirty pans.
Freeze until completely solid.
Then slip from the ice cream bucket and place in gallon Ziploc bags.
Then store back in the freezer, this way takes up much less space.
Using the ice cream bucket makes it the exact size and shape for a round 5 quart crockpot.
You might find another container that works better for you. When you decide to cook, just pop it in the crockot on LOW all day.
I make this recipe and rely on it frequently. I can't remember the name of the lady who originally made this recipe, but if you google it, you can find her.
Our family likes lasagna. My sister in law Susan, calls the cottage cheese and sauce part: "The guts". That's the best part of lasagna. Well, we like to eat lasagna, but it can be tedious to make and while this isn't always the method I use when making lasagna, this is the method I use for those quick everyday type meals. :-D I got this recipe off a freezer meal yahoo group that I frequent. If your family will eat things from the freezer and then things that have been cooked in the crockpot, you may want to try it.
The kids always help me put it all together in assembly line fashion. Usually Maddie and Marcus help, but today Michael got to help since Maddie was gone. Marcus felt good, because he knew the routine, and he was telling Michael what to do next. :-D
Enjoy! :-D
Ice Cream Bucket Lazagna
~
5 lbs hamburger (I don't use this much hamburger...and also sausage is a nice variation)
tomato sauce spices, whatever you normally prefer
2 containers large size cottage cheese (I use more of this)
4 eggs salt pepper
mozzarela cheese, shredded, at least 4-6 cups (I use the big bag of monz, cheddar, and provolone from Sam's Club)
2 packages lasagna noodles ( I end up using about 3 boxes instead of two)
6 ice cream buckets (good for 5qt.size crockpots, or any freezer/crockpot compatable one gallon containers
Cook a large package of hamburger (approx 5 lbs), drain.
Place it back in the pan you cooked it in, (don't dirty another pan)
Add tomato sauce and spices as you like it.
In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. (I don't dirty a bowl for this, but just use a measuring cup and get the cheese directly from the bag.)
Open two packages of lasagna noodles, cook as directed on box. (I don't pre cook the noodles, this saves time)
Place all the ingredient bowls and pans in a row on the counter.
Then take 6 (one gallon) ice cream buckets or similar container.
Layer as follows: noodles, sauce, cheese and repeat til done.
That is it! You end up with six lasagnas, and only 3 dirty pans.
Freeze until completely solid.
Then slip from the ice cream bucket and place in gallon Ziploc bags.
Then store back in the freezer, this way takes up much less space.
Using the ice cream bucket makes it the exact size and shape for a round 5 quart crockpot.
You might find another container that works better for you. When you decide to cook, just pop it in the crockot on LOW all day.
Friday, January 29, 2010
taco dip
I'm pretty sure about everyone has a recipe for taco dip, but since I'm making it tonight anyway I thought I would post mine. I'm also making brownies, but since they are coming out of a box I'll skip that recipe.
brown one pound ground beef with some onion
in a 1 qt. casserole dish stir together....
one can of tomatoes with green chilis (I use mild)
one can refried beans
one package taco seasoning
browned ground beef
top with one 8 oz. carton sour cream and a package of shredded cheddar
bake at 350 for about 25 - 30 min. or until the cheese is melted
Take out of oven, stir well and serve with white corn tortilla chips, or sometimes I use doritos.
Enjoy!
Katy
brown one pound ground beef with some onion
in a 1 qt. casserole dish stir together....
one can of tomatoes with green chilis (I use mild)
one can refried beans
one package taco seasoning
browned ground beef
top with one 8 oz. carton sour cream and a package of shredded cheddar
bake at 350 for about 25 - 30 min. or until the cheese is melted
Take out of oven, stir well and serve with white corn tortilla chips, or sometimes I use doritos.
Enjoy!
Katy
Tuesday, January 19, 2010
Dumplings
My mother in laws recipe for dumplings. I make them with chicken and they are so easy. I usually make 1 and a half recipes for a family.
3 Tablespoons shortening
1 & 1/2 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew or broth. (try not to drop straight into boiling liquid.)
Cook uncovered 10 minutes
Cover and cook 10 minutes longer, stiring occasionally.
I usually add a can of Cream of Chicken soup for added flavor.
Katy
3 Tablespoons shortening
1 & 1/2 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew or broth. (try not to drop straight into boiling liquid.)
Cook uncovered 10 minutes
Cover and cook 10 minutes longer, stiring occasionally.
I usually add a can of Cream of Chicken soup for added flavor.
Katy
Chicken tetrazzini
My favorite chicken tetrazzini recipe. This is one dish I could always make and everyone in my house loved it. I don't make it as often now because my son is vegan and it was one of his favorite dishes....it seems cruel to make it when he is around.
Cook enough chicken (most people use chicken breasts) to make about 4 cups chopped chicken.
Cook a 16 oz. box of vermicelli, drain and toss with 1/2 cup of the chicken broth and set aside.
In a big bowl stir together the chicken, a can of cream of celery soup, a can of cream of mushroom soup, a can of cream of chicken soup (I didn't promise healthy recipes), an 8 oz. sour cream, a 6 oz jar of sliced mushrooms, 1/2 cup parmesan cheese, 1/2 tsp. salt and 1 tsp. pepper. Add the vermicelli and toss well.
Use one really large or 2 medium greased baking dishes (it makes a lot). Spread in pans and sprinkle the whole thing with 2 cups (yes, 2 cups) of shredded cheddar. Bake covered at 350 for 30 minutes, uncover and bake 5 more until cheese is melted and bubbly. Enjoy.
Katy
Cook enough chicken (most people use chicken breasts) to make about 4 cups chopped chicken.
Cook a 16 oz. box of vermicelli, drain and toss with 1/2 cup of the chicken broth and set aside.
In a big bowl stir together the chicken, a can of cream of celery soup, a can of cream of mushroom soup, a can of cream of chicken soup (I didn't promise healthy recipes), an 8 oz. sour cream, a 6 oz jar of sliced mushrooms, 1/2 cup parmesan cheese, 1/2 tsp. salt and 1 tsp. pepper. Add the vermicelli and toss well.
Use one really large or 2 medium greased baking dishes (it makes a lot). Spread in pans and sprinkle the whole thing with 2 cups (yes, 2 cups) of shredded cheddar. Bake covered at 350 for 30 minutes, uncover and bake 5 more until cheese is melted and bubbly. Enjoy.
Katy
Monday, January 18, 2010
Not a recipe, but some recommendations....
Hi everyone! Welcome to the blog. Katy is so creative and she suggested we get together and create a blog. We love recipes and cooking and think it's fun to try new things. Katy is much more talented on the computer than I and probably just much more creative anyway. So, I'm excited to be able to work on something with her. It will be fun to learn new things with a dear friend.
However, before I post recipes, I just wanted to share some of my favorite cookbooks and cooking blogs.
First there is Pioneer Woman.
She just published her first cookbook and I got it for Christmas. It is full of delicious recipes plus full color photographs of step by step instructions for cooking each recipes. My family enjoys the recipes I make from her blog and cookbook.
I love freezer meal cooking too! It's so convenient to have something to toss in the crock pot or oven and go out to run errands and come home and the meal is ready to be served. This is the second book published in this series, and I don't own the first, but I do own this one. Don't Panic...More Dinner's in the Freezer.
I am and have always been a stay at home mom, so I'm always looking for ways to cut my food budget as a single income family. This book was meant for feeding a family of four for $75, but the tips for saving money on your food budget would be applicable for everyone. A bonus is that this book contains some great recipes too! Check out Mary Ostyn's new book: Family Feasts for $75 a Week.
Another blog I enjoy is Pam Anderson's blog with her two daughters. (No...not that Pam Anderson) She is a fantastic cook! Pam has written a whole series of cookbooks, but the one that I'm especially partial to is How to Cook Without a Book.
This is a book I will go through with my daughter, because I want her to be able to pull ingredients together and create her own recipes. (Something I'm just learning to do after 20+ years of marriage and cooking.) I love the introduction of this book. It's definately one that I think is worth buying.
I love to read cookbooks and cooking blogs. I do much of my cookbook purusing at the local library and amazon.com. I find that they are great resources for checking out a book, reading it, then deciding if it's worth adding to your own personal cookbook library.
What are your favorite cookbooks and cooking blogs?
However, before I post recipes, I just wanted to share some of my favorite cookbooks and cooking blogs.
First there is Pioneer Woman.
She just published her first cookbook and I got it for Christmas. It is full of delicious recipes plus full color photographs of step by step instructions for cooking each recipes. My family enjoys the recipes I make from her blog and cookbook.
I love freezer meal cooking too! It's so convenient to have something to toss in the crock pot or oven and go out to run errands and come home and the meal is ready to be served. This is the second book published in this series, and I don't own the first, but I do own this one. Don't Panic...More Dinner's in the Freezer.
I am and have always been a stay at home mom, so I'm always looking for ways to cut my food budget as a single income family. This book was meant for feeding a family of four for $75, but the tips for saving money on your food budget would be applicable for everyone. A bonus is that this book contains some great recipes too! Check out Mary Ostyn's new book: Family Feasts for $75 a Week.
Another blog I enjoy is Pam Anderson's blog with her two daughters. (No...not that Pam Anderson) She is a fantastic cook! Pam has written a whole series of cookbooks, but the one that I'm especially partial to is How to Cook Without a Book.
This is a book I will go through with my daughter, because I want her to be able to pull ingredients together and create her own recipes. (Something I'm just learning to do after 20+ years of marriage and cooking.) I love the introduction of this book. It's definately one that I think is worth buying.
I love to read cookbooks and cooking blogs. I do much of my cookbook purusing at the local library and amazon.com. I find that they are great resources for checking out a book, reading it, then deciding if it's worth adding to your own personal cookbook library.
What are your favorite cookbooks and cooking blogs?
Sunday, January 17, 2010
Welcome
Welcome to our new recipe blog. Mary Ann (Jayne) Knipp and I, Katy (Jenkins) Myers hope to add our favorite recipes and get everyone else to add theirs. We all know how easy it is to get into a routine and fix the same things over and over. I hope with this blog we can all learn some new recipes and keep in touch with others who want to share recipes.
Remember that no recipe is too simple, or too hard. We all have things we make often but you never know when someone is looking for a new way to make the same thing.
Thanks for stopping by and hope to see you here often.
Remember that no recipe is too simple, or too hard. We all have things we make often but you never know when someone is looking for a new way to make the same thing.
Thanks for stopping by and hope to see you here often.
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