4 cups zucchini, cubed - cook 3 minutes and drain.
Mix together:
1/2 chopped green pepper
6 slices cooked bacon, crumbled
1 and 1/2 cups shredded cheese
1/3 cup chopped onion
2 ripe tomatoes chopped or 2 cups canned tomatoes
1 tablespoon sugar
1/2 teaspoon salt
Alternate layers of zucchini with mixture in baking dish, beginning with zucchini. Top with 1/2 cup cracker crumbs and 2 tablespoons melted butter.
Bake at 375 degrees for 35 minutes.
Sunday, August 2, 2009
Friday, June 19, 2009
Creamy Red Potato Salad - Kristen Williams
I am not a huge potato salad fan but my husband made this and it is now my favorite. I asked him to make it for every cookout (until he showed me how to make it, now I get potato salad duty). Not only is it really yummy, it's supper easy.
3 lb. Red potatoes, unpeeled
3/4 C. Sour cream
3/4 C. Mayonnaise
2 Celery stalks, finely diced
3 Tbls. Green Onion, finely chopped
2-3 Tbls. Fresh dill, finely chopped
Celery Salt, to taste
Cut potatoes into 1-inch cups and place in a large pot 3/4 full of salted water Bring to a boil over high heat. Cook until tender but slightly resistant when pierced with a fork, 25-30 minutes. Drain and let cool
To prepare the dressing, in a small bowl, combine the sour cream, mayonnaise, celery, green onion and dill. Mix well then add celery salt to taste.
Pour the dressing over the potatoes and mix gently to coat evenly. Taste and adjust the seasoning (you will probably need to add more salt).
Before serving, cover and refrigerate for 1-2 hours to chill and blend the flavors.
3 lb. Red potatoes, unpeeled
3/4 C. Sour cream
3/4 C. Mayonnaise
2 Celery stalks, finely diced
3 Tbls. Green Onion, finely chopped
2-3 Tbls. Fresh dill, finely chopped
Celery Salt, to taste
Cut potatoes into 1-inch cups and place in a large pot 3/4 full of salted water Bring to a boil over high heat. Cook until tender but slightly resistant when pierced with a fork, 25-30 minutes. Drain and let cool
To prepare the dressing, in a small bowl, combine the sour cream, mayonnaise, celery, green onion and dill. Mix well then add celery salt to taste.
Pour the dressing over the potatoes and mix gently to coat evenly. Taste and adjust the seasoning (you will probably need to add more salt).
Before serving, cover and refrigerate for 1-2 hours to chill and blend the flavors.
Sunday, June 7, 2009
Hot Chicken Wing Dip - Jackie Smith
1 can of chicken meat or (chicken breast cooked, cooled and shredded)
1 block of creamed cheese (soften)
2 T Ranch dressing
Louisiana Hot sauce as much as you like
Mix everything together let sit in the refrigerator serve with crackers or tortilla chips.
1 block of creamed cheese (soften)
2 T Ranch dressing
Louisiana Hot sauce as much as you like
Mix everything together let sit in the refrigerator serve with crackers or tortilla chips.
Thursday, April 9, 2009
Easter Story Cookies - Melody Dean
Easter Story Cookies...To be made the evening before Easter
Ingredients:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch of salt
1 cup sugar
Ziploc bag
wooden spoon
tape
Bible
Preheat oven to 300 degrees F.
Place pecans in Ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.
Let children smell the vinegar. Put 1 teaspoon of vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into the children’s hands. Let them taste it and put a pinch in the bowl. Explain, this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing. Let the children try some sugar. Add 1 cup of sugar to the bowl. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him and belong to Him. Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3. While you’re beating the mixture, you could also sing primary songs.
Fold in broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door, and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9. He lives.
Happy Easter!!
Ingredients:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch of salt
1 cup sugar
Ziploc bag
wooden spoon
tape
Bible
Preheat oven to 300 degrees F.
Place pecans in Ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.
Let children smell the vinegar. Put 1 teaspoon of vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into the children’s hands. Let them taste it and put a pinch in the bowl. Explain, this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing. Let the children try some sugar. Add 1 cup of sugar to the bowl. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him and belong to Him. Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3. While you’re beating the mixture, you could also sing primary songs.
Fold in broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door, and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9. He lives.
Happy Easter!!
Monday, March 30, 2009
Cinnamon Bundt Cake - Heidi Jones.
Now this is YUMMY! I'm not one to "waste calories" on anything that's not chocolate, but this is worth it!
preheat oven to 350. grease bundt pan and turn upside down to sit until ready to pour in batter.
1/2 c sugar
3 tsp cinnamon
stir together and sprinkle on inside of pan until coated. reserve the rest for later.
1 yellow cake mix
1 c sour cream (no substitutes)
1 small pkg instant vanilla pudding mix
1/4 c oil
4 eggs
3 TB flour
3/4 c water
mix all of the above for 2-3 minutes. pour 1/3 of batter into pan, sprinkle with 1/3 cinn-sugar mixture. Repeat until all of the batter, cinn-sugar is in the pan. Bake. Let cool in pan 1 hour then turn out onto plate to cool. Drizzle with frosting.
preheat oven to 350. grease bundt pan and turn upside down to sit until ready to pour in batter.
1/2 c sugar
3 tsp cinnamon
stir together and sprinkle on inside of pan until coated. reserve the rest for later.
1 yellow cake mix
1 c sour cream (no substitutes)
1 small pkg instant vanilla pudding mix
1/4 c oil
4 eggs
3 TB flour
3/4 c water
mix all of the above for 2-3 minutes. pour 1/3 of batter into pan, sprinkle with 1/3 cinn-sugar mixture. Repeat until all of the batter, cinn-sugar is in the pan. Bake. Let cool in pan 1 hour then turn out onto plate to cool. Drizzle with frosting.
Thursday, March 19, 2009
Chicken Salad - Kristen Williams
This is the recipe I used for the Chicken Salad that was served at Enrichment Night. It's embarrassingly easy with no real measurements. You can easily switch out ingredients to your liking. I sometimes even use canned chicken or store bought rotisserie chicken if I don't feel like cooking.
Chicken, cooked & shredded
Pineapple tidbits, drained but not dry
Grapes, halved
Pecans, crushed
Mayonnaise
Salt & Pepper
Mix chicken, pineapple, grapes and pecans together. Add just enough mayonnaise to make moist. Add some salt and pepper to taste.
Chicken, cooked & shredded
Pineapple tidbits, drained but not dry
Grapes, halved
Pecans, crushed
Mayonnaise
Salt & Pepper
Mix chicken, pineapple, grapes and pecans together. Add just enough mayonnaise to make moist. Add some salt and pepper to taste.
Thursday, February 19, 2009
Pumpkin Bran Muffins- Amy McAllister
I just saw this one online, haven't made it yet, but it looks awesome and healthy!
1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, , cooked
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable oil cooking spray
Directions
1 Combine first six ingredients in a large bowl; stir well.
2 Make a well in center of mixture.
3 Combine pumpkin and next three ingredients; stir well.
4 Add to dry ingredients, stirring just until moistened.
5 Spoon into muffin pans coated with cooking spray, filling ¾ full.
6 Bake at 425 degrees for 20 minutes.
7 Remove from pans immediately; serve warm or at room temperature.
8 Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
9 Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
10 Substitute apple pie spice for pumpkin pie spice.
11 Add 1 Tsp ground cinnamon to dry ingredients.
1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, , cooked
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable oil cooking spray
Directions
1 Combine first six ingredients in a large bowl; stir well.
2 Make a well in center of mixture.
3 Combine pumpkin and next three ingredients; stir well.
4 Add to dry ingredients, stirring just until moistened.
5 Spoon into muffin pans coated with cooking spray, filling ¾ full.
6 Bake at 425 degrees for 20 minutes.
7 Remove from pans immediately; serve warm or at room temperature.
8 Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
9 Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
10 Substitute apple pie spice for pumpkin pie spice.
11 Add 1 Tsp ground cinnamon to dry ingredients.
BBQ Pulled Pork or Chicken- Amy McAllister (by way of Rebecca McQuivey)
1 package McCormick marinade seasoning (whatever flavor you like)
3 lbs chicken breasts or pork roast
1/2 cup packed brown sugar
1/2 cup ketchup
1/3 cider vinegar
Mix everything but meat together in a bowl, then pour over meat in your crockpot. Cook on low 8 hours or high 4 hours. Shred and enjoy on sandwiches.
3 lbs chicken breasts or pork roast
1/2 cup packed brown sugar
1/2 cup ketchup
1/3 cider vinegar
Mix everything but meat together in a bowl, then pour over meat in your crockpot. Cook on low 8 hours or high 4 hours. Shred and enjoy on sandwiches.
Spinach Pie- Amy McAllister
We just made this for the first time a week ago, and we've made it twice since then! its great to throw leftovers into and I'm not a fan of pie crust, so I enjoy the tortilla crust.
Ingredients
5 eggs
2 tablespoons milk
3 roasted garlic cloves, crushed
1/4 teaspoon lemon pepper
1 dash salt
3 slices cooked bacon, chopped (optional)
1 large flour tortilla
1 1/2 cups any blend shredded cheese
3 cups fresh spinach
Directions
1Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish.
3Sprinkle only 1/2 cup cheese on tortilla.
4Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently.
5Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla.
6Bake in oven at 365 degrees for 30 to 40 minutes. Insert fork in center and it should come out clean.
7Use sharp knife to cut into pie slices and serve hot.
8Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.
Ingredients
5 eggs
2 tablespoons milk
3 roasted garlic cloves, crushed
1/4 teaspoon lemon pepper
1 dash salt
3 slices cooked bacon, chopped (optional)
1 large flour tortilla
1 1/2 cups any blend shredded cheese
3 cups fresh spinach
Directions
1Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish.
3Sprinkle only 1/2 cup cheese on tortilla.
4Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently.
5Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla.
6Bake in oven at 365 degrees for 30 to 40 minutes. Insert fork in center and it should come out clean.
7Use sharp knife to cut into pie slices and serve hot.
8Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.
Wednesday, February 4, 2009
Creamy Chicken Stew - Kristen Williams
2-3 boneless skinless chicken breasts
1 bag baby carrots
3-4 potatoes, cubed
2 cans cream of chicken soup
1 can chicken broth
16 oz. sour cream
salt & pepper to taste
1/2 - 1 lb. bacon, diced and cooked (crisp)
Place chicken in the bottom of your crock pot. Cover with carrots and potatoes. Mix cream of chicken soup, chicken broth and sour cream until smooth. Add salt and pepper to taste and pour mixture over chicken & vegetables. Sprinkle crumbled bacon over the top and let cook for 8 - 10 hours on low. Mix every once in a while. About 1 -2 hours before you serve take two forks and shred the chicken into bite size pieces.
1 bag baby carrots
3-4 potatoes, cubed
2 cans cream of chicken soup
1 can chicken broth
16 oz. sour cream
salt & pepper to taste
1/2 - 1 lb. bacon, diced and cooked (crisp)
Place chicken in the bottom of your crock pot. Cover with carrots and potatoes. Mix cream of chicken soup, chicken broth and sour cream until smooth. Add salt and pepper to taste and pour mixture over chicken & vegetables. Sprinkle crumbled bacon over the top and let cook for 8 - 10 hours on low. Mix every once in a while. About 1 -2 hours before you serve take two forks and shred the chicken into bite size pieces.
Tuesday, February 3, 2009
The Very First Post...
Here we are!! Our very own blog to post our favorite recipes! It's super easy. Just come to this blog and sign in. The email address is: marblecliffkitchen@gmail.com and the password is marblecliff. Then post away! Oh, and make sure to write your name in the post, so we can give you all the credit for your amazing recipe!
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