tag:blogger.com,1999:blog-70307609311701344722024-03-13T17:55:53.903-05:00Ruth's Recipe ReservoirWelcome to my reservoir of recipes. Most of these recipes will be fairly easy and relatively quick to make. And each recipe here is one I've personally tried & liked. Also, most recipes have been given a rating by my husband (1-10 scale) for a 2nd opinion. Enjoy!Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7030760931170134472.post-44463624999279082342010-04-15T18:23:00.002-05:002010-04-15T18:31:22.899-05:00Quick Pick-Me-Ups (Peanut Butter Balls)<span style="font-weight: bold;">Ingredients:</span><br />1 cup powdered sugar<br />1 cup peanut butter (I use chunky)<br />1 cup chocolate chips<br />1/2 cup powdered milk<br />3 Tbs. water<br />Crushed graham crackers<br /><br /><span style="font-weight: bold;">Directions:</span><br />Mix together first 5 ingredients.<br />Form into small balls.<br />Roll in crushed graham crackers.<br />Put in refrigerator for a few minutes.<br /><br /><span style="font-weight: bold;">Prep Time:</span> It takes a bit of arm muscle strength to mix the peanut butter in with the ingredients--so I'd say it's about 20 minutes.<br /><br /><span style="font-weight: bold;">Source:</span> my step-mom Jeanne<br /><br /><span style="font-weight: bold;">Variations: </span>You can make the balls as small or as big as you want to. But I like them to be about 2-bite-sizes each.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> He doesn't like peanut butter.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-19204472456090151322010-04-15T18:11:00.002-05:002010-04-15T18:22:26.364-05:00BTS Dessert(aka Better Than Sex Dessert)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 regular brownie mixes for a 9x13 pan<br />2 regular size tubs of Cool Whip<br />1 1/2 bags smashed Heath Bar (found by chocolate chips)<br />2 regular size chocolate puddings (not instant)<br /><br /><span style="font-weight: bold;">Directions:</span><br />Cook brownies as directed on box and let cool.<br />Make puddings as directed and let set.<br />Allow Cool Whip to soften a little.<br />Break up brownies into 1-2 bite-size pieces (it really doesn't matter how big/small they are).<br />In a bowl, layer the ingredients in the following order:<br />(from bottom to top) brownies, pudding, Cool Whip, Heath, brownies . . . .<br />(If you use a clear glass bowl, it looks super yummy.)<br />Keep refrigerated until serving.<br />It's better the next day!<br /><br /><span style="font-weight: bold;">Prep Time:</span> However long it takes you to make the brownies & pudding, plus about 10 mins to layer it nicely.<br /><br /><span style="font-weight: bold;">Source:</span> My friend Alison Coleman (she made it for a baby shower I went to and it was delicious!)<br /><br /><span style="font-weight: bold;">Variations:</span> The last time I made this, I ruined one batch of brownies. So I decided to half the recipe. But then I ended up using both Cool Whips. And guess what! Next time I half it, I'm definitely using two puddings too! So I might use 3 Cool Whips & 3 puddings (or 2 large) when doing 2 batches of brownies. It might also be good with Andes Creme de Menthe baking chips too.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> He doesn't eat it cause there's too much chocolate and he doesn't like Cool Whip. He's totally missing out.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-72694678776620343042010-04-15T18:09:00.001-05:002010-04-15T18:11:22.590-05:00Posting desserts for your enjoyment!Has it really been more than 4 months since I've posted?! Yikes!<br /><br />The other day we went to a party and I took BTS dessert. I had forgotten how good it was.<br /><br />I've posted it here, as well as other desserts. Enjoy!Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-58604986608205841722009-11-27T17:06:00.001-06:002009-11-27T17:14:30.025-06:00Lomo SaltadoThis is one of my favorite dishes from my mission. It is a Peruvian dish. And every time Marcos and I go to a Peruvian restaurant, we have to order this!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 lb. tenderloin or chicken, cut into small pieces (2x1/2" wide strips)<br />2 sliced onions<br />2 tomatoes, peeled & cut<br />4 cloves garlic, chopped<br />Parsley, chopped<br />1 red or green sweet pepper, cut in strips<br />salt & pepper<br />Hot, cooked french fries<br /><br /><span style="font-weight: bold;">Directions: </span><br />Brown mean in oil. Add onions, tomatoes, pepper, and parsley. Cook until meat is tender. Just before serving, toss in the french fries. Serve, usually over rice. (Note: add a little liquid when cooking if it seems dry; this recipe should come out slightly juicy.)<br /><br /><span style="font-weight: bold;">Prep Time:</span> a good 30 mins due to all the chopping (and peeling that tomato--which I hate doing) and then you're cooking for about 30 mins as well<br /><br /><span style="font-weight: bold;">Source:</span> www.cook.com<br /><br /><span style="font-weight: bold;">Variations:</span> So next time I'll definitely do both red and green pepper (instead of just one). And I'll make sure I cut that chicken into smaller strips. Marcos ended up putting his rice in the skillet with his food, but I didn't like it that way. Oh, and I won't drain the fat after cooking the chicken (which wasn't in the recipe, but for some reason I drained it and then it was really dry.)<br /><br /><span style="font-weight: bold;">Marcos Rating:</span> 6 (but he LOVES the real stuff so we're going to keep looking for a better recipe for this dish!)Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com1tag:blogger.com,1999:blog-7030760931170134472.post-53253040029204739132009-11-27T16:59:00.004-06:002009-11-27T17:05:56.393-06:00Candied Yams<span style="font-weight: bold;">Ingredients:</span><br />6 large bright orange sweet potatoes<br />1 lb. dark brown sugar<br />1 stick butter<br />2 cups mini marshmallows<br />1/4 cup white sugar<br />2 tsp salt<br /><br /><span style="font-weight: bold;">Directions:</span><br />Wash and peel potatoes. Chunk potatoes into 2-in disks. Put potatoes in a pan and cover with water. Add salt & sugar to potatoes and water. Cover. Boil until potatoes are fork tender (approx 30 mins). Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 mins on 350F. Sprinkle with marshmallows and return to oven. Bake until marshmallows are brown.<br /><br /><span style="font-weight: bold;">Prep Time:</span> 15 mins (for peeling and chopping)<br /><br /><span style="font-weight: bold;">Source:</span> www.cook.com<br /><br /><span style="font-weight: bold;">Variations:</span> I used 3 sweet potatoes and light brown sugar (instead of dark). Then I didn't measure anything. I just put in however much I wanted.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> This year he made these for me while I was making something else. But he didn't eat them so he has no rating.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-72938900070038390482009-11-27T16:25:00.005-06:002009-11-27T16:57:49.614-06:00Thanksgiving Green Bean CasseroleI only make it for Thanksgiving, hence the name, because I don't like green beans or mushrooms. Okay, so here are 2 different recipes I tried this year. Yesterday I made the first one, and today I made the second one. We'll see which one Marcos prefers.<br /><br /><span style="font-weight: bold;">Recipe #1:</span> French's Green Bean Casserole<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 (10 3/4 oz) can cream of mushroom soup<br />3/4 cup milk<br />1/8 tsp black pepper<br />1 1/3 cup french fried onions<br />2 (14.5 oz) cans green beans, drained OR 2 (9 oz) pkgs frozen cut green beans, thawed<br /><br /><span style="font-weight: bold;">Directions:</span><br />Mix soup and milk, then add pepper, beans and 2/3 cup onions in a 1.5 qt. casserole dish.<br />Bake at 350 F for 30 mins or until hot.<br />Stir.<br />Top with remaining onions and bakd for 5 more mins.<br /><br /><span style="font-weight: bold;">Prep Time:</span> 5-10 mins, if that<br /><br /><span style="font-weight: bold;">Source:</span> the back of the French's French Fried Onions can<br /><br /><span style="font-weight: bold;">Variations:</span> none<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 15 (on a scale of 1-10)<br /><br />-----------------------------------------<br /><span style="font-weight: bold;">Recipe #2:</span> Campell's Green Bean Casserole<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cans (10 3/4 oz)<br />1 cup milk<br />2 tsp. soy sauce<br />1/4 tsp. ground black pepper<br />2 2/3 cups french fried onions<br /><br /><span style="font-weight: bold;">Directions:</span><br />Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole.<br />Bake 350 F for 25 mins or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.<br />Bake for 5 more mins or until the onions are golden brown.<br /><br /><span style="font-weight: bold;">Prep Time:</span> 5-10 mins maybe<br /><br /><span style="font-weight: bold;">Source:</span> the back of the Campbell's Green Beans soup can<br /><br /><span style="font-weight: bold;">Variations: </span>I made a forth of this recipe (it was only for Marcos to eat), and it still turned out good.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> (to be determined . . . he'll eat it tonight)Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-24362983022285619932009-10-11T23:22:00.005-05:002009-10-11T23:36:35.483-05:00Potato Ham Omelet PieI made this on General Conference Sunday.
<br />
<br /><span style="font-weight: bold; font-family: georgia;">Ingredients:</span>
<br />1 package (17 1/4 oz) frozen puff pastry, thawed
<br />3 cups thinly sliced peeled red potatoes
<br />1 cup thinly sliced onion
<br />1/4 tsp salt
<br />1/4 tsp pepper
<br />1/4 cup butter, cubed
<br />
<br />Omelets:
<br />6 eggs
<br />1/4 cup minced fresh parsley (I used dried)
<br />2 Tbsp water
<br />Dash salt
<br />Dash pepper
<br />2 Tbsp butter, divided
<br />
<br />Filling:
<br />2 cups (8 oz) shredded cheddar cheese, divided
<br />1 1/2 cup cubed fully cooked ham (or about 10 slices lunch meat)
<br />1 egg, lightly beaten
<br />1 Tbsp water
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<br /><span style="font-weight: bold; font-family: trebuchet ms;">Directions:</span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CUsers%5COwner2%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1034773119; mso-list-type:hybrid; mso-list-template-ids:2118262038 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <ol style="margin-top: 0in; font-family: trebuchet ms;" start="1" type="1"><li class="MsoNormal" style="font-family: georgia;">On a lightly floured surface, roll each puff pastry sheet into a 12-in square. Place one square in a 10-in quiche dish; set dish and remaining pastry aside.</li><li class="MsoNormal" style="font-family: georgia;">In a large skillet, combine the potatoes, onion, salt and pepper in butter; cover and cook for 10-12 mins or until potatoes are tender and golden brown; stirring occasionally. (I had to do a little bit at a time instead of all the potatoes at once.) Set aside.</li><li class="MsoNormal" style="font-family: georgia;">In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in skillet, melt 1 Tbsp butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. (We just flipped it over to cook it thoroughly.) Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet.</li><li class="MsoNormal" style="font-family: georgia;">Sprinkle 1 cup cheese over prepared pastry in pan. Top with one omelet and half of the potato mixture. Layer with ham (meat) and the remaining potato mixture, cheese, omelet, and puff pastry. Trim pastry to fit dish; seal and flute edges. In a small bowl, combine egg and water; brush over pastry. </li><li class="MsoNormal" style="font-family: georgia;">Bake at 375 degree F for 30-35 mins or until golden brown. Let stand for 10 mins. Cut into serving wedges. </li></ol>
<br /><span style="font-weight: bold;">Prep Time:</span> Okay, this one takes awhile. A long while if you have to cook the potatoes in increments, like I did. But it's so good that by the time you're eating it, you've forgotten how long it took. (It took about an hour and a half.)
<br />
<br /><span style="font-weight: bold;">Source:</span> Taste of Home, Fall 2009
<br />
<br /><span style="font-weight: bold;">Variations:</span> I didn't put ham because Marcos doesn't like it. Instead, I just layered on the turkey lunch meat we had.
<br />
<br /><span style="font-weight: bold;">Marcos' Rating:</span> 9
<br />Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-34379732703107816472009-09-13T22:01:00.003-05:002009-09-13T22:15:10.331-05:00Cafe Rio Salads<span style="font-weight: bold;">Ingredients:</span><br />Tortillas (large, burrito size)<br />Crispy tortilla strips (like those skinny chips)<br /><a href="http://recipesfromruth.blogspot.com/2009/09/guacamole.html">Guacamole</a><br />Sour Cream<br /><a href="http://recipesfromruth.blogspot.com/2009/09/pico-de-gallo.html">Pico de Gallo</a><br /><a href="http://recipesfromruth.blogspot.com/2009/09/tomatillo-dressing.html">Tomatillo Dressing</a><br />Lettuce (I use Romaine, then shred it into strips)<br />Shredded cheese (Cheddar or Fiesta mix work well)<br /><a href="http://recipesfromruth.blogspot.com/2009/09/cafe-rio-salad-chicken.html">Chicken</a><br /><a href="http://recipesfromruth.blogspot.com/2009/09/lime-rice.html">Lime Rice</a><br /><a href="http://recipesfromruth.blogspot.com/2009/09/corn-salsa.html">Corn Salsa</a><br /><br /><span style="font-weight: bold;">Directions:</span><br />Make above dishes as explained in previous posts (click on links above).<br />In a shallow, round, tin pan (like a pie crust pan, but with vertical sides instead of slanted), lay your warm tortilla. Then add shredded cheese (or add before warming up tortilla so the cheese will be melted). Then add rice, chicken, corn salsa, and lettuce. Then add remaining ingredients as desired. Dressing should be last.<br /><br /><span style="font-weight: bold;">Prep Time:</span> Okay, honestly, it took me about 3 hours to make all this stuff on the same day. But it's so good and the left-overs can last for a long time. The other idea is to have a dinner party & then assign each person/couple one of the big dishes.<br /><br /><span style="font-weight: bold;">Source:</span> My sister Erin<br /><br /><span style="font-weight: bold;">Variations:</span> We turned this into burritos last week because I forgot to buy lettuce. The crispy tortilla strips aren't necessary, but they sure make it taste like the original salad.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 9Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com1tag:blogger.com,1999:blog-7030760931170134472.post-81961851276312567502009-09-13T21:57:00.003-05:002009-09-13T22:01:11.132-05:00Guacamole<span style="font-weight: bold;">Ingredients:</span><br />1 tomato, peeled, seeded, chopped into small pieces<br />2 Tbsp chopped green chili<br />1 Tbsp lime juice<br />2 large avocados, peeled & chopped<br />1 clove garlic, well mashed<br />1/2 cup chopped yellow onion<br />1 tsp salt<br /><br /><span style="font-weight: bold;">Directions:</span><br />Blend all ingredients in blender to a rough puree. Or mash by hand and mix well.<br /><br /><span style="font-weight: bold;">Prep Time:</span> 10-15 mins<br /><br /><span style="font-weight: bold;">Source:</span> My mom<br /><br /><span style="font-weight: bold;">Variations:</span> I'm really lazy so I leave out the onion & green chili. And I don't peel the tomato either.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> n/a (Doesn't eat this)Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-14371449811581329442009-09-13T21:53:00.003-05:002009-09-13T21:57:03.155-05:00Tomatillo Dressing<span style="font-weight: bold;">Ingredients:</span><br />1 pkg dry ranch dressing mix<br />1 cup buttermilk<br />1 cup mayo<br />1 or 2 tomatillos, finely chopped<br />1 clove garlic<br />1/3 bunch cilantro, finely chopped<br />1 Tbsp lime juice<br /><br /><span style="font-weight: bold;">Directions:</span><br />Shake/mix well & store at room temperature before serving.<br /><br /><span style="font-weight: bold;">Prep Time:</span> maybe 3 minutes<br /><br /><span style="font-weight: bold;">Source:</span> My sister Erin<br /><br /><span style="font-weight: bold;">Variations:</span> I just put in 1 <a href="http://en.wikipedia.org/wiki/Tomatillo">tomatillo</a><br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 10Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com1tag:blogger.com,1999:blog-7030760931170134472.post-82959794206174311222009-09-13T21:46:00.003-05:002009-09-13T21:53:11.047-05:00Pico de Gallo<span style="font-weight: bold;">Ingredients:</span><br />4 tomatoes, seeded & finely chopped<br />1 white onion, finely chopped<br />1 bunch cilantro<br />2 cloves garlic<br />1 tsp lime juice<br />1 tsp salt<br />1 tsp pepper<br /><br /><span style="font-weight: bold;">Directions:</span><br />Add all ingredients together & serve fresh.<br /><br /><span style="font-weight: bold;">Prep Time:</span> at least 10 minutes of chopping (much less if I had a Magic Bullet)<br /><br /><span style="font-weight: bold;">Source:</span> My sister Erin<br /><br /><span style="font-weight: bold;">Variations:</span> Again, add amounts to taste. And I don't have a garlic press so I just use garlic powder (1/4 tsp = 1 clove). It still tastes great!<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 9Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-26670998701275754332009-09-13T21:38:00.002-05:002009-09-13T21:46:08.511-05:00Corn Salsa<span style="font-weight: bold;">Ingredients:</span><br />4 cups frozen corn<br />4 fresh tomatoes, seeded & chopped<br />1 purple onion, finely chopped<br />2 diced avocados<br />2 cans black beans, rinsed & drained<br />1 can black eyed peas<br />cilantro, chopped, to taste<br />4-5 limes, juiced<br />1 tsp garlic powder<br />1 tsp salt<br />1 Tbsp sugar<br /><br /><span style="font-weight: bold;">Directions:</span><br />Let corn thaw in bowl--don't cook it.<br />Add all ingredients together.<br />Add lime juice & spices to taste<br /><br /><span style="font-weight: bold;">Prep Time:</span> At least a half hour due to chopping, seeding, & rinsing<br /><br /><span style="font-weight: bold;">Source:</span> My sister Erin<br /><br /><span style="font-weight: bold;">Variations:</span> You can increase or decrease amounts as desired. I only put in half the onion.<br />When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 7Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-63326923627134719542009-09-13T21:32:00.002-05:002009-09-13T21:38:42.241-05:00Lime Rice<span style="font-weight: bold;">Ingredients:</span><br />2 Tbsp butter<br />3 cups long grain rice<br />1 yellow onion, chipped into small pieces<br />4 cloves garlic<br />6 2/3 cups water<br />8 tsp chicken bouillon<br />1 bunch cilantro, chopped<br />2 tsp cumin<br />2 small cans diced green chilies<br />1 tsp salt<br />1 Tbsp lime juice<br /><br /><span style="font-weight: bold;">Directions:</span><br />In small saucepan, saute butter, onion, and garlic.<br />In large pan, bring water to a boil. Add bouillon, cilantro, cumin, chilies, lime juice, and salt.<br />Add onion, garlic, & rice.<br />Reduce heat & simmer for 30 mins.<br /><br /><span style="font-weight: bold;">Prep Time:</span> chopping time (depends on how good your knife is) + saute time (about 5 mins)<br /><br /><span style="font-weight: bold;">Source:</span> My sister Erin<br /><br /><span style="font-weight: bold;">Variations:</span> I usually don't put in the whole yellow onion just because I don't like a lot of onion in my food. Also, this last time I only used about a third of large bunch of cilantro.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 8Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-5382649931805880822009-09-13T21:24:00.003-05:002009-09-13T21:31:59.231-05:00Cafe Rio Salad Chicken<span style="font-weight: bold;">Ingredients:</span><br />5 lbs boneless chicken<br />1 small Zesty Italian Dressing<br />1 Tbsp chili powder<br />1 Tbsp cumin<br />3 cloves garlic<br /><br /><span style="font-weight: bold;">Directions:</span><br />Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.<br /><br /><span style="font-weight: bold;">Prep Time:</span> 2 minutes tops<br /><br /><span style="font-weight: bold;">Source:</span> My sister Erin<br /><br /><span style="font-weight: bold;">Variations:</span> I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> 8 when by itself, 8.5-9 in the saladRuthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com2tag:blogger.com,1999:blog-7030760931170134472.post-47102850837111246382009-09-05T13:09:00.003-05:002009-09-05T13:19:36.839-05:00No Bake Double Good Dessert<span style="font-weight: bold;">Ingredients:</span><br />Chocolate sandwich cookies (Oreos), crushed<br />8 oz. cream cheese, softened<br />2 cups powdered sugar<br />3/4 cup smooth peanut butter<br />12 oz. frozen whipped topping (Cool Whip), thawed<br />1/4 cup melted butter<br /><br /><span style="font-weight: bold;">Directions:</span><br />Crush cookies, reserve about 1/4 cup.<br />Add melted butter to crushed cookies and press to 9x13 pan.<br />Cover and put in freezer while preparing everything else.<br />Beat together softened cream cheese and powdered sugar.<br />Add peanut butter.<br />Fold in whipped topping.<br />Spread on top of crushed cookies.<br />Sprinkle with left-over cookies and drizzle on chocolate syrup as desired.<br />Freeze 1-2 hours.<br />Thaw 10-15 minutes before serving.<br /><br /><span style="font-weight: bold;">Prep Time:</span> about 10 minutes (less if cream cheese is already softened)<br /><br /><span style="font-weight: bold;">Source:</span> Allrecipes.com (click <a href="http://allrecipes.com/Recipe/No-Bake-Double-Good-Dessert/Detail.aspx">here</a> for original recipe, picture, customer ratings, and suggestions)<br /><br /><span style="font-weight: bold;">Variations:</span> You can add more or less chocolate and peanut butter for taste. Also, I didn't crush the cookies very well because I like bigger chunks.<br /><br /><span style="font-weight: bold;">Marcos' Rating:</span> N/A (he doesn't like peanut butter so he didn't taste this)Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com1tag:blogger.com,1999:blog-7030760931170134472.post-75531084406001905302009-04-08T22:36:00.003-05:002009-04-08T22:50:00.197-05:00Penne Rustica<strong>Ingredients:</strong><br />2 Zucchini, sliced into thick pieces<br />3 Italian sausage logs, chopped into small-ish pieces<br />1 green pepper, chopped (optional)<br />1/2 cup cooked corn<br />1/4-1/2 jar (26 oz) spaghetti sauce<br />3/4 box (16 oz) penne (cooked)<br />1 can (8 oz) tomato sauce<br />1/4-1/2 can Italian diced tomatoes<br />1/2 a red pepper, chopped & roasted<br />Basil<br />Garlic Powder<br />Salt & Pepper<br />Italian Seasoning<br /><br /><strong>Directions:</strong><br />Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.<br />In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.<br />Add everything else except the penne.<br />Cook thoroughly.<br />When the veggies are soft, add the cooked penne.<br />Stir & let simmer for a few minutes.<br />Serve & enjoy!<br />Marcos ate it with bread and sprinkled Parmesan cheese on top.<br /><br /><strong>Prep time:</strong> 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.<br /><br /><strong>Source:</strong> Marcos made up this recipe<br /><br /><strong>Variations:</strong><br />All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.<br />You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.<br /><br /><strong>Marcos' Rating:</strong> 7 or 8 (My rating: 8-9) It was delicious!Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-90600353535235526382009-02-26T21:27:00.004-06:002009-02-26T22:45:19.650-06:00Potato/Macaroni Salad<strong>Ingredients:</strong><br />4 large potatoes<br />4 hard boiled eggs<br />1/2 bag macaroni noodles (about 6 oz. uncooked)<br />about 4-5 heaping large spoonfuls of Mayonnaise<br />onions, very finely chopped<br />celery (I used about 5 stalks)<br />carrots, chopped<br /><br /><strong>Directions:</strong><br />Wash & scrub potatoes. Boil with skins on. Check with a fork to see if done (should slip off fork). Let cool. Then peel & chop. (I left them in pretty big chunks.)<br /><br />Boil eggs. Let cool. Then slice.<br /><br />Boil macaroni noodles. Let cool.<br /><br />In a big bowl, put potatoes, eggs, and macaroni. Add onions, celery, and carrots. Then add mayo one or two spoonfuls at time. Continue to add mayo until everything is moistened. Add salt & pepper to taste.<br /><br />I actually divided my ingredients into two bowls (so it made two salads) and then combined at the end. I found that to be easier when mixing in the mayo.<br /><br />This makes great left-overs, but you may have to add more mayo as time goes by because the mayo seems to seep into the potatoes & noodles.<br /><br /><strong>Prep time:</strong> This takes some time because you have three things to boil & then allow to cool. If you have enough big pots, and you don't mind your house heating up, you can have everything going at the same time. By the time you're done chopping veggies, the noodles should be done. Anyway, I'd say to plan on at least an hour of preparing this dish. But it's totally worth it!<br /><br /><strong>Source:</strong> Adapted from my mom's recipe (see below)<br /><br /><strong>Variations:</strong><br />My mom's original recipe calls for 10 potatoes, 6 eggs, 3/4 bag noodles, a whole jar of mayo, onions, celery, carrots, and a bag of frozen peas. You're supposed to let the peas thaw before mixing them in. But we don't like peas so I don't add them. Oh, and she seasons with salt, pepper, and celery salt.<br /><br /><strong>Marcos' Rating:</strong> 15Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-91468223760161273672009-02-26T21:17:00.004-06:002009-02-26T21:26:58.748-06:00Fried Rice<strong>Ingredients:</strong><br />3 cups cooked rice<br />1/2 cup diced onions<br />1/2 cup diced celery<br />1/2 cup diced carrots<br />1/2 cup diced meat (ham, bacon, beef, steak)<br />2 eggs<br />salt<br />pepper<br />soy sauce<br />oil<br /><br /><strong>Directions:</strong><br />In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.<br /><br />It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.<br /><br /><strong>Preparation time:</strong> 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)<br /><br /><strong>Source:</strong> My mom<br /><br /><strong>Variations:</strong> I don't put in any diced meat. And my pan is too small so I do half at a time.<br /><br /><strong>Marcos' Rating:</strong> 10<br /><br />I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-54407596054456918952009-02-19T19:20:00.003-06:002009-02-19T20:12:56.218-06:00Cheesy Garden Veggie Quesadilla Triangles<strong>Ingredients:</strong><br />6 Black Bean Burgers (vegetarian), thawed<br />1 red bell pepper, diced<br />1 yellow bell pepper, diced<br />1 green bell pepper, diced<br />1 cup shredded pepper jack cheese<br />1/2 cup shredded cheddar cheese<br />1/2 cup monterey jack cheese<br />1 cup roasted tomato salsa<br />16 10-inch flour tortillas<br />melted butter<br /><br /><strong>Directions:</strong><br />Preheat oven to 350 degrees F.<br /><br />Cut thawed burgers into 1/4 inch dice.<br /><br />In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.<br /><br />Cut each tortilla into a 7-inch triangle.<br /><br />Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.<br /><br />Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.<br /><br /><strong>Prep Time: </strong>At least a half hour<br /><br /><strong>Source:</strong> In The Kitchen The Costco Way, 2008, pg 17.<br /><br /><strong>Variations:</strong><br />I used regular, mild salsa instead of roasted tomato salsa.<br />I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.<br />I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.<br />I cut up some spring onions to add & also some left-over shredded mozzarella cheese.<br />And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!<br /><br /><strong>Marcos’ rating:</strong> 15 (out of 10, haha) I guess you can see that we really liked this recipe!<br /><br />**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-35391141361861951392009-02-19T19:04:00.003-06:002009-02-19T19:19:00.363-06:00Stuffed Turkey Burgers<strong>Ingredients:</strong><br />1 1/4 lbs ground turkey<br />1/2 cup chopped roasted red peppers (drained & rinsed if from a jar)<br />1/2 cup (2 ounces) shredded mozzarella cheese<br />1/4 tsp. salt<br />ground pepper<br />whole-wheat hamburger buns<br /><br /><strong>Directions:</strong><br />Preheat broiler or prepare grill.<br /><br />Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round, for 8 patties total.<br /><br />Sprinkle one side of 4 of the patties with 2 Tbsp each of roasted peppers & cheese. Top with remaining patties, working the turkey around the edges to seal the burgers closed.<br /><br />Sprinkle patties with salt & pepper. Grill or broil until cooked through, about 5 minutes per side. Serve on the buns. Makes 4 servings.<br /><br /><strong>Prep Time:</strong> 10 minutes + time to grill peppers if needed<br /><br /><strong>Source:</strong> In The Kitchen The Costco Way, 2008, pg 110<br /><br /><strong>Variations:</strong> I couldn't find any roasted peppers in a jar so I just cut up a pepper & grilled it on the stove.<br /><br /><strong>Marcos’ rating:</strong> 20!Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-61914580813392129432008-11-28T05:19:00.004-06:002009-11-27T16:58:58.652-06:00Onion & Thyme StuffingThis recipe was really easy and tasted great! I don't like stuffing from a box so I think from now on I'll just make my own so we can both enjoy!<br /><br /><strong>Ingredients:</strong><br />1 onion<br />4 sticks celery<br />6 slices day-old bread<br />fresh thyme<br />butter<br />Vegetable stock<br />1 egg<br /><br /><strong>Directions:</strong><br />Pre-heat oven to 180 degrees C. Cube bread & place in bowl. Chop onion and celery. Melt butter over medium heat in saucepan. Add onions & celery. Saute until onions are clear. Add onions & celery to bread. Add thyme, salt, & pepper to taste. Beat egg in separate bowl & add to bread mixture. Mix well. Moisten with vegetable stock & mix. At this point, you can add spices or cheese. Let sit to soak in the liquid for a few minutes. Transfer to a baking dish and cover with foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes.<br /><br /><strong>Source:</strong> (somewhere online--I'll look for it & then edit this later)<br /><br /><strong>Serves:</strong> 2-3 people<br /><br /><strong>Prep time:</strong> 15-20 minutes before it goes into the oven<br /><br /><strong>Marcos' rating:</strong> 10<br /><br /><strong>Variations/Tips:</strong><br /><em>Veg Stock:</em> I dissolved a cube of stock that called for 1 cup boiling water. Then I only used about half of that mixture for the bread to soak up.<br /><em>Bread:</em> I only used 2 hoagie rolls ("petit pains" in UK), about 7 inches long each. That's probably why it didn't make very much. When the bread soaks in the veg stock, remember that it will shrink.<br /><em>Thyme:</em> This was the first time I've cooked with fresh thyme. The packaging said to wash it before use. But then it was very difficult to scrape the little leaves off when it was wet. I ended up with a ton of leaves all over my fingers and under my nails. Next time I'll wash it and let it dry at the beginning. Then when I need to use it, it should be dry enough. I didn't use any other spices or cheese. Maybe I'll try that another day.<br /><em>Next time</em> I'll use more of each ingredient to get more finished product.<br /><br />P.S. I did take a picture, but not until after we had eaten most of it. The picture didn't out well. Sorry Pam. :)Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-59245726332904886572008-11-26T13:34:00.002-06:002008-11-26T13:41:52.316-06:00Easy Chicken Parmesan<strong>Ingredients:</strong><br />4 boneless chicken breasts, pounded to 1/2-inch thickness<br />1 egg<br />1/2 cup milk<br />Italian seasoned bread crumbs<br />8 slices mozzarella cheese, or more<br />1 jar (16 oz) spaghetti sauce<br />Parmesan cheese<br /><br /><strong>Directions:</strong><br />Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.<br /><br /><strong>Source:</strong> the wife of our former Bishop<br /><br /><strong>Serves:</strong> 4<br /><br /><strong>Prep time:</strong> 15-20 minutes, maybe a little more<br /><br /><strong>Marcos' rating:</strong> 8<br /><br /><strong>Variations:</strong> You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-4218278396383366792008-11-26T13:22:00.003-06:002008-11-26T13:31:14.594-06:00Chicken Salad Sandwiches<strong>Ingredients:</strong><br />1/4 cup mayo<br />2 oz (1/4 brick) cream cheese<br />1/2 cup chopped celery<br />thinly chopped onion to taste<br />1/4 tsp salt & pepper<br />cooked, chopped chicken, to taste<br />halved grapes<br />cashews<br /><br /><strong>Directions:</strong><br />Soften cream cheese. Combine with mayo. Mix in salt & pepper. Add celery and onion. Add chicken. Don't add grapes or cashews until right before serving. Serve in pitas or croissants.<br /><br /><strong>Source:</strong> My sister Erin<br /><br /><strong>Serves:</strong> It depends on how much salad you put in each sandwich, but it makes enough to feed Marcos and me for one dinner or two lunches.<br /><br /><strong>Prep time:</strong> 5 minutes after cooking chicken & doing all the chopping<br /><br /><strong>Marcos' rating:</strong> 7<br /><br /><strong>Variations:</strong> I leave out the grapes because Marcos doesn't like fruit in his food. I also leave out cashews because they are expensive. Instead, I add craisins and pine nuts to mine but not Marcos'.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-56257589695969482172008-11-26T13:16:00.002-06:002008-11-26T13:21:57.099-06:00Mormon Popcorn<strong>Ingredients:</strong><br />1/4 cup margarine<br />1/4 cup sugar<br />1/2 tsp vanilla<br />1 bag microwaveable popcorn<br /><br /><strong>Directions:</strong><br />Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!<br /><br /><strong>Source:</strong> It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.<br /><br /><strong>Serves:</strong> 1-5 people (depending on how much popcorn they like)<br /><br /><strong>Prep time:</strong> 5 minutes most<br /><br /><strong>Marcos' rating:</strong> 7 (he loves sweet popcorn, but this was too sweet for him)Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0tag:blogger.com,1999:blog-7030760931170134472.post-62396090211737835592008-11-26T13:06:00.003-06:002008-11-26T13:14:51.295-06:00Chicken and broccoli stir-fry with spaghetti<strong>Ingredients:</strong><br />150g spaghetti<br />2 tsp sunflower oil<br />4 boneless chicken thighs, cut into strips<br />300g broccoli, cut into florets<br />2 Tbsp soy sauce<br />4 Tbsp sweet chili sauce<br />200g beansprouts<br />2 mild red chilies, deseeded and finely chopped<br />4 spring onions, thinly sliced<br />1 Tbsp sesame seeds, toasted<br /><br /><strong>Directions:</strong><br />Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.<br /><br /><strong>Source:</strong> (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.<br /><br /><strong>Serves:</strong> 4<br /><br /><strong>Prep time:</strong> 20 minutes<br /><br /><strong>Marcos' rating:</strong> 9-10<br /><br /><strong>Variations:</strong><br />Substitutions: vegetable oil for sunflower oil<br />Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds<br />Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking. <br />You could also add other vegetables, like those baby corns or thin/shredded carrots.Ruthhttp://www.blogger.com/profile/10048434464529819304noreply@blogger.com0