See this at: heatherdwhite.typepa...| Added on 09/05/09

1stick butter 1 can cream of mushroom soup 2 can cream of potato soup 1 14oz. can of chicken broth 8 oz. pkg of cream cheese 4 can white & yellow corn 1 pint of half & half 1 bunch of green onions 3 tsp. creole seasoning Melt butter in pan add... See more

1stick butter 1 can cream of mushroom soup 2 can cream of potato soup 1 14oz. can of chicken broth 8 oz. pkg of cream cheese 4 can white & yellow corn 1 pint of half & half 1 bunch of green onions 3 tsp. creole seasoning Melt butter in pan add chopped green onions and saute. Add broth & soups to onions and cook on medium heat & stir until smooth. Add corn & heat until warm. Add half & half & chunks of cream cheese. Stir until cream cheese is melted then add creole seasoning. Then Enjoy! I wasn't able to eat a ton of all of the other dishes, partly because I think I had 4 bowls of that corn chowder. It was HEAVENLY! She also brought these incredible wheat rolls to go along with it. She just took wheat Rhodes rolls, rolled them in butter and cinnamon sugar, let them rise and then baked as directed. It was like dipping a cinnamon roll in soup. HELLO! It was DIVINE!!! PARMESAN ROLLS (Jewels made these at my request...they are SOOOO yummy!!) See less

See this at: allrecipes.com| Added on 08/26/09

This recipe is excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe.

See this at: ourbestbites.com| Added on 08/17/09

Taquitos! Just in time for Cinco de Mayo. One of my pet peeves is when people say that a healthier version of a traditionally unhealthy food tastes just as good. When it obviously doesn't. "You'll never know it's light!" Ya, maybe if you've never... See more

Taquitos! Just in time for Cinco de Mayo. One of my pet peeves is when people say that a healthier version of a traditionally unhealthy food tastes just as good. When it obviously doesn't. "You'll never know it's light!" Ya, maybe if you've never tasted real food, but most of the time that's just crap. Anyone who has followed counsel of the diet books to make spaghetti with spaghetti squash instead of pasta knows what I'm talking about. So when I tell you that a lighter version of something really does match up to it's calorie-dense cousin, you can believe me! That's why I was pleasantly surprised when I made taquitos at home for the first time. The tortillas baked up nice and crisp, and I found spraying the tops with a little cooking spray and a pinch of salt helped them have that deep-fried flair. And actually, I prefer this baked version because the deep fried ones tend to get so chewy and oily. These are super easy to make and even easier if you prepare the filling ahead of time.... See less

See this at: thepioneerwoman.com| Added on 08/09/09

- Heat extra virgin olive oil in a large skillet over medium-high heat. - Add chopped onion and saute until translucent (about 5 minutes) - mix all spices in a small bowl (this step is not required, I just like mixing them before hand for even... See more

- Heat extra virgin olive oil in a large skillet over medium-high heat. - Add chopped onion and saute until translucent (about 5 minutes) - mix all spices in a small bowl (this step is not required, I just like mixing them before hand for even distribution in cooking) - Add ground turkey to cooked onions and add spice mixture. - Break up ground turkey and cook completely until browned. - Taste mixture and add salt/pepper as needed. - Add black beans and rice to ground turkey and mix well. - Using a pie pan, put a layer of salsa on the bottom (about 1/4 cup.) - place a tortilla over the salsa. - sprinkle cheese over tortilla. - spoon meat/bean/rice mixture over cheese layer. - repeat layers once more starting with salsa and then end with a tortilla and remaining cheese on top. - Place in the oven for 12 minutes to heat through and melt the cheese. - Place under the broiler for about 2-3 minutes to make the tortilla and cheese a little crispy on top. - Finish off with chopped green... See less

See this at: thepioneerwoman.com| Added on 08/09/09

Preheat oven to 350 degrees. Lightly grease a large baking dish. (I used a 9 x 13 glass pan.) Heat 2 Tbsp. oil in saucepan over medium heat. Add in the first six ingredients and stir into melted butter for 1 minute. Then add water and bouillon. Bring... See more

Preheat oven to 350 degrees. Lightly grease a large baking dish. (I used a 9 x 13 glass pan.) Heat 2 Tbsp. oil in saucepan over medium heat. Add in the first six ingredients and stir into melted butter for 1 minute. Then add water and bouillon. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes until thick. In small skillet on the side, heat 2 Tbsp. oil over medium heat. Add diced onion and green chiles. Saute until onions are cooked and translucent. Turn off heat and add chicken to mixture. (Or if you are beginning with raw chicken, feel free to cook alongside the onions and chiles. Then dice or shred the meat afterwards.) To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all... See less

See this at: ourbestbites.com| Added on 06/01/09

My Mom is a really creative woman. I didn't realize it until I grew up and became a mother myself. Now that I look back on the birthday parties she threw and the incredible cakes she created, I'm really amazed at the things she came up with back in... See more

My Mom is a really creative woman. I didn't realize it until I grew up and became a mother myself. Now that I look back on the birthday parties she threw and the incredible cakes she created, I'm really amazed at the things she came up with back in the day when you couldn't run to Target or Walmart and basically buy a party in a bag. Halloween costumes were no exception. We never, ever had store-bought costumes growing up. My Mom was a great seamstress and her creativity had no boundaries. I look at old family pictures and I love how she took simple ideas and turned them into something fun. Take me for example, around age 5: That my friends, is a rainbow. And I thought it was the coolest costume ever. [Insert joke here from my husband about how I'm being prepped for my first parade. You know, as in *parade*. Now ignore joke.] I was obsessed with this chick, and if you look at every picture I ever created out of any sort of art media between the ages of 3 and 9, it undoubtedly included... See less

See this at: pillsbury.com| Added on 05/22/09

1. Heat oven to 375°F. | 2. If using crescent rolls: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle,...

See this at: pillsbury.com| Added on 05/22/09

1. Heat oven to 400°F. Separate dough into 10 biscuits; separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle...

See this at: twigandthistle.com| Added on 03/30/09

One of my favorite things about the Easter holiday is all the candy! I have a huge sweet tooth so naturally Easter is right up my alley. This year I decided to try my hand at an old time favorite and make homemade peeps!

One of my favorite things about the Easter holiday is all the candy! I have a huge sweet tooth so naturally Easter is right up my alley. This year I decided to try my hand at an old time favorite and make homemade peeps! See less

See this at: everydayfoodstorage....| Added on 03/23/09

Sorry for the non post on Friday, things got a little hectic around here. But to make it up to you I’m giving you a 2 for 1 post! This is my ABSOLUTE favorite recipe and ever since I fot it from my sister-in-law we haven’t bought pizza (contrary to... See more

Sorry for the non post on Friday, things got a little hectic around here. But to make it up to you I’m giving you a 2 for 1 post! This is my ABSOLUTE favorite recipe and ever since I fot it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video :). The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!! 30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust (If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets) 2 1/2 C. Medium Hot Water 5 tsp. SAF Instant... See less

See this at: tammysrecipes.com| Added on 03/17/09

1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.) Alternately, if... See more

1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.) Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :) 2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool. 3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle. 4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for... See less

See this at: thepioneerwoman.com| Added on 03/16/09

Printable Recipe - PW’s Garlic Cheese Bread If you don’t love the bubbly wonderfulness of piping hot garlic cheese bread, write this date on your calendar. Because that’s all about to change. Here’s what you need: Butter. One stick. Softened.... See more

Printable Recipe - PW’s Garlic Cheese Bread If you don’t love the bubbly wonderfulness of piping hot garlic cheese bread, write this date on your calendar. Because that’s all about to change. Here’s what you need: Butter. One stick. Softened. Mayonnaise. Real mayonnaise. NOT the demonic Miracle Whip or any of those peculiar low-fat or fat-free varieties. Garlic. Cheddar cheese. Monterey Jack cheese. Parmesan cheese. Yum. A loaf of French bread. You MUST use really high quality bread from your local artisan bakery or this recipe will be ruined. Just kidding! This is Earthgrains brown-and-serve from the grocery aisle. Begin by grating the cheese. I regret to inform you that grating cheese by hand yields a far superior result than if you buy the stuff in the bag. Peel the garlic by banging it with a can, then peeling off the outer papery skin. Then finely mince the garlic. This isn’t fine enough. This is fine enough. Grab four green onions. I do two at a time. Lop off the tops, then slice... See less

See this at: thepioneerwoman.com| Added on 03/16/09

On March 2nd, 2009 at 8:13 am Sally said: If I didn’t have spaghetti and meatballs on the menu for this week, I’d make this. Maybe next week. But the cheese bread sounds like an interesting side for the spaghetti. * 28 On March 2nd, 2009 at 8:16 am... See more

On March 2nd, 2009 at 8:13 am Sally said: If I didn’t have spaghetti and meatballs on the menu for this week, I’d make this. Maybe next week. But the cheese bread sounds like an interesting side for the spaghetti. * 28 On March 2nd, 2009 at 8:16 am julietta said: Ree, i had to tell you that I made both your corn bread and the crash/smash? potatoes over the weekend. Yum! Really yummy! my picky 7 year old even liked the potatoes. Thanks and keep the recipes coming! Julietta * 29 On March 2nd, 2009 at 8:17 am Wonders Never Cease said: Oh my Lord! That looks so delicious! Perfect for celebrating our first (and probably only) snow of winter! Plus I have all the ingredients so I don’t have to threaten anyone’s life by going to the store through an inch of snow! * 30 On March 2nd, 2009 at 8:18 am Andrea in WI said: perfect! And I like to see your husband smile, too…but we only get the picture version…not the full effect! * 31 On March 2nd, 2009 at 8:18 am Marty said: I love your recipes Ree.... See less

See this at: allrecipes.com| Added on 02/26/09

* Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. * To make the filling: In a medium bowl, beat...

See this at: thesimpledollar.com| Added on 02/17/09

I love oatmeal. I eat it for breakfast probably five days a week. It’s a very healthy fuel to get your motor running for the day, plus it can be very tasty if it’s made well. Whenever I find myself using something almost every day, I begin to wonder... See more

I love oatmeal. I eat it for breakfast probably five days a week. It’s a very healthy fuel to get your motor running for the day, plus it can be very tasty if it’s made well. Whenever I find myself using something almost every day, I begin to wonder if I can’t reduce the cost of it somehow. This led me down the path of making my own instant oatmeal packets. Could I make them as well as (or even better than) the instant Quaker Oats packets for a cheaper price? The answer is … sort of. For me (and for anyone else who consistently eats oatmeal for breakfast), the answer is emphatically yes - you can make packets significantly cheaper and far tastier over the long haul. For people who might eat oatmeal once a week or less, though, you’re likely better off buying the Quaker Oats packets. Here’s the plan. See less

See this at: ksl.com| Added on 12/10/08

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.... See more

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks. See less

See this at: kraftfoods.com| Added on 11/22/08

Prep Time:20 min | Total Time: 1 hr 20 min | Makes: 16 servings, one tree each Ingredients: * 1 pkg. (2-layer size) yellow cake mix * 1/4 tsp. green...

See this at: mealmakeovermoms.com| Added on 11/04/08

* Preheat the oven to 375°F. * In a large bowl, mix together the cottage cheese, squash, eggs, cumin, and chili powder until well blended. * Spread 1/4 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish coated with cooking spray. Arrange... See more

* Preheat the oven to 375°F. * In a large bowl, mix together the cottage cheese, squash, eggs, cumin, and chili powder until well blended. * Spread 1/4 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish coated with cooking spray. Arrange 8 tortilla halves in the baking dish, allowing them to overlap slightly. Top evenly with 1 cup squash mixture, 1 cup chicken, half the can of corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. * Repeat the next layer with 8 tortilla halves, 1 cup squash mixture, 1 cup chicken, the remaining corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. Top with the remaining tortillas, squash mixture, enchilada sauce, and 1/2 to 1 cup cheese. * Bake, uncovered, until the casserole is heated through and bubbly, about 35 minutes. See less

See this at: mealmakeovermoms.com| Added on 11/04/08

* Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat. * Preheat the oven to 375°F. * Add the salsa, black beans, corn, chili... See more

* Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat. * Preheat the oven to 375°F. * Add the salsa, black beans, corn, chili powder, and cumin to the skillet and stir to combine. * To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9 x 13-inch baking pan or dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and 1/2 cup of the Cheddar cheese over the tortillas and spread evenly. * Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture. * Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes. See less

See this at: mealmakeovermoms.com| Added on 11/04/08

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See this at: mealmakeovermoms.com| Added on 11/04/08

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See this at: mealmakeovermoms.com| Added on 11/04/08

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See this at: mealmakeovermoms.com| Added on 11/04/08

* Wisk together the pumpkin, chicken broth, brown sugar, cinnamon, ginger, garlic powder, and salt in a medium saucepan. Place over high medium-heat until the mixture comes to a boil, stirring occasionally. * Remove from the heat and whisk in the... See more

* Wisk together the pumpkin, chicken broth, brown sugar, cinnamon, ginger, garlic powder, and salt in a medium saucepan. Place over high medium-heat until the mixture comes to a boil, stirring occasionally. * Remove from the heat and whisk in the sour cream until well blended. Place in individual bowls and top with the croutons and cheese. See less

See this at: bigoven.com| Added on 09/12/08

Preheat oven to 325oF. Before starting batter, wash 8 (1-pt.) wide-mouth canning jars with lids in hot soapy water and let them drain, dry, and cool...

See this at: cyber-kitchen.com| Added on 09/12/08

* 3 12 oz BALL (tm) quilted crystal jelly jars (#14400-81400) * 3 Lids (DO NOT use old lids) * 3 Rings (old ones are OK) * Vegetable shortening, to grease jars * 1 cup flour * 1 cup sugar * 1/2 tsp baking soda * 1/4 tsp ground cinnamon (optional) *... See more

* 3 12 oz BALL (tm) quilted crystal jelly jars (#14400-81400) * 3 Lids (DO NOT use old lids) * 3 Rings (old ones are OK) * Vegetable shortening, to grease jars * 1 cup flour * 1 cup sugar * 1/2 tsp baking soda * 1/4 tsp ground cinnamon (optional) * 1/3 cup butter or margarine * 1/4 cup water * 3 TBS unsweetened cocoa powder * 1/4 cup buttermilk * 1 egg, beaten * 1/2 tsp vanilla extract * 1/4 cup walnuts, chopped Sterilize the jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry. Leave the lids and rings in the hot water until you're ready to use them. See less

See this at: homepages.rootsweb.a...| Added on 09/12/08

Any quick-bread type cake can be baked in canning jars. Try one jar first--you have to know how much volume each recipe will give you. Fill ONE jar 1/2 full & bake it to see how high the batter rises. You don't want the cake to come out of the top of... See more

Any quick-bread type cake can be baked in canning jars. Try one jar first--you have to know how much volume each recipe will give you. Fill ONE jar 1/2 full & bake it to see how high the batter rises. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 an " from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. Most of the recipes end up using around 8. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary, depending on the cake you'll be baking. The moistness of your cake will determine the time. Most of the time they'll bake in 35-40 min.. Start checking the cakes at 30 min. & go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400--12 oz straight-sided Jelly/Jam jars); they can be found... See less

See this at: everydayfoodstorage....| Added on 03/23/09

* Want to know more about food storage? Visit the Fun with Food Storage Network by clicking HERE! * Food Storage Recipes for: I LOVE my Slow Cooker! My Husband says "There's nothing better than a belly full of rice!" What to make with pesky rice... See more

* Want to know more about food storage? Visit the Fun with Food Storage Network by clicking HERE! * Food Storage Recipes for: I LOVE my Slow Cooker! My Husband says "There's nothing better than a belly full of rice!" What to make with pesky rice leftovers. * Click HERE for instructions on how to place an Everyday Food Storage Fanatic button on your own blog! See what I'm up to through out the day! Get insider information on what I'm working on next! * Meta See less

See this at: inevergrewup.net| Added on 02/01/09

I recently learned from my aunt how to make the BEST Oreo Truffles ever. When I found out that all I needed was a box of Oreos, a bag of chocolate chips and a package of cream cheese, I had to give it a try. These really do taste heavenly and they... See more

I recently learned from my aunt how to make the BEST Oreo Truffles ever. When I found out that all I needed was a box of Oreos, a bag of chocolate chips and a package of cream cheese, I had to give it a try. These really do taste heavenly and they are so incredibly easy to make too. See less