5 lbs. Idaho potatoes
1 lb. bacon
Approximately 2 cups mayonnaise (We use Duke's!!!)
2-3 Tablespoons white vinegar
2-3 Tablespoons milk
salt and pepper, to taste
Scrub the potatoes. In large Dutch oven, cover potatoes with water and let your grown-up helper bring to a boil. Boil 15 - 20 minutes and turn off to cool. (My Granny does hers the night before, turns them off and lets them cool overnight, so they peel easily in the morning.) Peel potatoes and cube them with help from your grown-up helper. Place them in a large, roomy bowl for mixing.
Meanwhile, have your grown-up helper fry bacon until crisp. Crumble the cooked bacon. Save a small amount of the crumbled bacon to sprinkle on top.
In a smaller bowl mix mayonnaise, white vinegar, milk, most of the crumbled bacon, and salt and pepper, to taste. Pour mayonnaise mixture over the cubed potatoes and fold in gently. If the potato salad is too dry, fold in a little more thinned mayonnaise. If it looks too wet, it will absorb some of the mayonnaise mixture while sitting.
Sprinkle on some paprika and the remaining bacon crumbles. Enjoy!
Sunday, July 26, 2009
Monday, September 22, 2008
Movie Night
Hope you enjoyed today's show! We had a blast coming up with these recipes. Try our twist on some of your favorite movie theatre snacks, and see if you won't want your next movie night to be in your own living room!
Monster Nachos
1 lb. chicken breasts
1 lb. Mexican chorizo
1 lg. can refried black beans
1 pkt. Goya Sazon seasoning packet
16 oz. pkg. Velveeta
1 (4 oz.) can green chilies
Salsa, to taste
Sour cream, to taste
Black olives, sliced, to taste
1 Haas avocado
1-2 cups shredded cheddar cheese
Grown-up helper: Cook chorizo in sauté pan for approximately 10 minutes. Drain on paper towel. Season chicken with Southwestern seasoning. Grill chicken breasts (approximately 10 minutes per side for thicker breasts). Slice chicken in thin slices (similar to fajitas).
Mini-chef: Microwave refried beans with packet of Goya seasoning mixed in for 5-6 minutes. Meanwhile, using a kid-safe knife, cut Velveeta into cubes and place in bowl. Add 4 oz. can of chopped green chilies to bowl. Microwave cheese mixture one minute and stir. Repeat process three more times (for a total of 4 minutes in the microwave).
Layer chips on platter. With the help of your grown-up helper, spoon refried beans onto chips. Pour melted cheese mixture over beans. Sprinkle chorizo and sliced chicken on top.
Top with salsa, sour cream, and black olives, to taste. Have grown-up helper peel and slice avocado. Place avocado slices on top of nachos. Top with grated cheddar cheese.
Jell-O Popcorn
1 c. white corn syrup
1 c. sugar
2 small pkgs. Jell-O, your flavor preference (enough for 8 servings)
1 bag popped popcorn, light butter flavor
Pour popcorn onto a baking sheet or stone cool. Mix corn syrup, sugar, and Jell-O in a microwave safe bowl. Microwave for 3 minutes, stirring after each 30 second (to 1 minute) interval. Have grown-up helper pour Jell-O mixture over popcorn. Bake at 300 degrees for 10-15 minutes. Allow to cool completely.
Stuffed Pretzels
1 can refrigerated pizza dough, thin crust style
1 8 oz. pkg. cream cheese, softened
¼ c. sugar
2 heaping Tablespoons strawberry preserves
Melted butter
Cinnamon
Brown sugar
Cut pizza dough lengthwise into three strips. Mix cream cheese, sugar, and strawberry preserves. Place cream cheese mixture in plastic sandwich bag, seal, and cut small slit in corner of sandwich bag. Squeeze line of cream cheese mixture down the center of each pizza dough strip. Overlap sides of dough slightly, and pinch seams down the length of each dough strip, creating on long “rope” of filled dough. Bring each end around, as if forming a heart. Overlap, strip ends, and twist, bringing ends to a rest at the bottom end of the pretzel. Press slightly, being careful not to cause cream cheese mixture to squeeze out. Baste pretzels with melted butter. Sprinkle brown sugar and cinnamon, to taste, on top of pretzel. Bake at 400 degrees for 15-17 minutes, or until golden brown.
Monster Nachos
1 lb. chicken breasts
1 lb. Mexican chorizo
1 lg. can refried black beans
1 pkt. Goya Sazon seasoning packet
16 oz. pkg. Velveeta
1 (4 oz.) can green chilies
Salsa, to taste
Sour cream, to taste
Black olives, sliced, to taste
1 Haas avocado
1-2 cups shredded cheddar cheese
Grown-up helper: Cook chorizo in sauté pan for approximately 10 minutes. Drain on paper towel. Season chicken with Southwestern seasoning. Grill chicken breasts (approximately 10 minutes per side for thicker breasts). Slice chicken in thin slices (similar to fajitas).
Mini-chef: Microwave refried beans with packet of Goya seasoning mixed in for 5-6 minutes. Meanwhile, using a kid-safe knife, cut Velveeta into cubes and place in bowl. Add 4 oz. can of chopped green chilies to bowl. Microwave cheese mixture one minute and stir. Repeat process three more times (for a total of 4 minutes in the microwave).
Layer chips on platter. With the help of your grown-up helper, spoon refried beans onto chips. Pour melted cheese mixture over beans. Sprinkle chorizo and sliced chicken on top.
Top with salsa, sour cream, and black olives, to taste. Have grown-up helper peel and slice avocado. Place avocado slices on top of nachos. Top with grated cheddar cheese.
Jell-O Popcorn
1 c. white corn syrup
1 c. sugar
2 small pkgs. Jell-O, your flavor preference (enough for 8 servings)
1 bag popped popcorn, light butter flavor
Pour popcorn onto a baking sheet or stone cool. Mix corn syrup, sugar, and Jell-O in a microwave safe bowl. Microwave for 3 minutes, stirring after each 30 second (to 1 minute) interval. Have grown-up helper pour Jell-O mixture over popcorn. Bake at 300 degrees for 10-15 minutes. Allow to cool completely.
Stuffed Pretzels
1 can refrigerated pizza dough, thin crust style
1 8 oz. pkg. cream cheese, softened
¼ c. sugar
2 heaping Tablespoons strawberry preserves
Melted butter
Cinnamon
Brown sugar
Cut pizza dough lengthwise into three strips. Mix cream cheese, sugar, and strawberry preserves. Place cream cheese mixture in plastic sandwich bag, seal, and cut small slit in corner of sandwich bag. Squeeze line of cream cheese mixture down the center of each pizza dough strip. Overlap sides of dough slightly, and pinch seams down the length of each dough strip, creating on long “rope” of filled dough. Bring each end around, as if forming a heart. Overlap, strip ends, and twist, bringing ends to a rest at the bottom end of the pretzel. Press slightly, being careful not to cause cream cheese mixture to squeeze out. Baste pretzels with melted butter. Sprinkle brown sugar and cinnamon, to taste, on top of pretzel. Bake at 400 degrees for 15-17 minutes, or until golden brown.
Stuffed Soup
Stuffed Soup? "What is that?" you ask. Try this tasty side dish below to find out for yourself! Kids, get that grown-up helper in the kitchen and make some memories!!! Let us know what you think of this recipe. We'd love to hear from you!
Stuffed Soup
1 box cornbread stuffing mix
1 can cream of mushroom soup
8 oz. sour cream
2 c. shredded cheddar cheese, divided
In a large bowl, mix the first 3 ingredients together. Add 1 cup cheese and mix until fully incorporated. Pour into a 2 qt. (or 7" x 11") casserole dish. Sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until casserole is warm and cheese is fully melted.
Stuffed Soup
1 box cornbread stuffing mix
1 can cream of mushroom soup
8 oz. sour cream
2 c. shredded cheddar cheese, divided
In a large bowl, mix the first 3 ingredients together. Add 1 cup cheese and mix until fully incorporated. Pour into a 2 qt. (or 7" x 11") casserole dish. Sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until casserole is warm and cheese is fully melted.
Cinnamon Rolls
We had SOOO much fun making these Cinnamon Rolls in our test kitchen this week. And let me tell you - they are SUPER YUMMY!!!! Be sure to get a TALL glass of milk to wash these down. This also makes a perfect breakfast when you have guests over. Wouldn't this make a great breakfast after a sleepover party? =) Enjoy!
Cinnamon Rolls
2 packages Pillsbury Recipe Creations refrigerated dough
1/2 stick butter, melted
1 Tblsp. cinnamon
1/2 c. sugar
1/8 c. brown sugar
1/2 pkg. (4 oz.) cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
Preheat oven to 375 degrees. In a small mixing bowl, mix cinnamon, sugar, and brown sugar thoroughly.
Unroll 1 package of dough. Using a basting brush, spread butter on dough. Make sure to cover all the dough. Sprinkle sugar mixture over butter. (We like to use A LOT of the sugar mixture.) When the dough is thoroughly covered with sugar mixture, roll dough into original shape. Cut into 8 slices. Repeat with second package of dough.
Place slices flat side down on a baking sheet. (For best results, use a stone baking sheet.) Bake at 375 degrees for 15-20 minutes. Remove from oven, and allow to cool for 5 minutes.
Meanwhile, mix cream cheese, vanilla, and powdered sugar in a separate bowl. Spread cream cheese icing on each cinnamon roll. Enjoy!
Cinnamon Rolls
2 packages Pillsbury Recipe Creations refrigerated dough
1/2 stick butter, melted
1 Tblsp. cinnamon
1/2 c. sugar
1/8 c. brown sugar
1/2 pkg. (4 oz.) cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
Preheat oven to 375 degrees. In a small mixing bowl, mix cinnamon, sugar, and brown sugar thoroughly.
Unroll 1 package of dough. Using a basting brush, spread butter on dough. Make sure to cover all the dough. Sprinkle sugar mixture over butter. (We like to use A LOT of the sugar mixture.) When the dough is thoroughly covered with sugar mixture, roll dough into original shape. Cut into 8 slices. Repeat with second package of dough.
Place slices flat side down on a baking sheet. (For best results, use a stone baking sheet.) Bake at 375 degrees for 15-20 minutes. Remove from oven, and allow to cool for 5 minutes.
Meanwhile, mix cream cheese, vanilla, and powdered sugar in a separate bowl. Spread cream cheese icing on each cinnamon roll. Enjoy!
Ranch Chicken Fingers
We just love these delicious chicken fingers! Forget McDonald's! Kids, get in the kitchen with your grown-up helpers and have FUN making these chicken fingers for dinner!!! =)
Ranch Chicken Fingers
1 1/2 pounds boneless, skinless chicken breast cutlets
1 c. buttermilk
1 c. flour
1 c. crushed corn flakes
2 packets dry ranch seasoning (recommended: Hidden Valley)
3 eggs
Have a grown-up helper cut the chicken into strips (or nugget sizes, if you prefer). Marinate chicken in buttermilk for several hours or overnight.
In a medium size bowl or pan, mix the flour, crushed corn flakes, and ranch seasoning. In a second bowl, beat the 3 eggs using a fork or whisk. Spray your pan with a non-stick cooking spray or lightly brush with oil.
Removing the chicken from the marinade, dip chicken into eggs, and then dip into the flour mixture. Be sure to cover the chicken fully on all sides with the flour mixture. Lay chicken in pan.
Bake at 350 degrees for 30-35 minutes or until cooked thoroughly. (Our oven took about 30 minutes for the chicken to be perfectly cooked and moist.) Enjoy!!!
Ranch Chicken Fingers
1 1/2 pounds boneless, skinless chicken breast cutlets
1 c. buttermilk
1 c. flour
1 c. crushed corn flakes
2 packets dry ranch seasoning (recommended: Hidden Valley)
3 eggs
Have a grown-up helper cut the chicken into strips (or nugget sizes, if you prefer). Marinate chicken in buttermilk for several hours or overnight.
In a medium size bowl or pan, mix the flour, crushed corn flakes, and ranch seasoning. In a second bowl, beat the 3 eggs using a fork or whisk. Spray your pan with a non-stick cooking spray or lightly brush with oil.
Removing the chicken from the marinade, dip chicken into eggs, and then dip into the flour mixture. Be sure to cover the chicken fully on all sides with the flour mixture. Lay chicken in pan.
Bake at 350 degrees for 30-35 minutes or until cooked thoroughly. (Our oven took about 30 minutes for the chicken to be perfectly cooked and moist.) Enjoy!!!
Friday, September 19, 2008
Deviled Eggs
This devilish recipe is for my kiddos. They love our monthly church potluck where they get to have deviled eggs each month. We decided to try to make our own at home. Let us know what you think!
Deviled Eggs
1 dozen eggs, boiled, cooled, and peeled
3/4 c. mayonnaise (recommended: Duke's)
1/4 tsp. pepper
1/8 tsp. salt
1/4 tsp. paprika, plus more for garnish
Cut each peeled egg in half lengthwise. Separate yolks into a bowl. Mash yolks with a fork, and add remaining ingredients. Mix until smooth.
Place filling in a sandwich or freezer ziplock bag. Snip a small opening at the corner. Squeezing from the corner diagonal to the cut corner, fill each egg half with filling. Sprinkle paprika on top, and dig in! (I like to chill our deviled eggs in the fridge for 30-60 minutes, so the flavors can fuse!)
Deviled Eggs
1 dozen eggs, boiled, cooled, and peeled
3/4 c. mayonnaise (recommended: Duke's)
1/4 tsp. pepper
1/8 tsp. salt
1/4 tsp. paprika, plus more for garnish
Cut each peeled egg in half lengthwise. Separate yolks into a bowl. Mash yolks with a fork, and add remaining ingredients. Mix until smooth.
Place filling in a sandwich or freezer ziplock bag. Snip a small opening at the corner. Squeezing from the corner diagonal to the cut corner, fill each egg half with filling. Sprinkle paprika on top, and dig in! (I like to chill our deviled eggs in the fridge for 30-60 minutes, so the flavors can fuse!)
Delectable Drinks
Hope you guys enjoy these tasty drinks as much as we do! Use your imagination when choosing flavor combinations for smoothies, shakes, floats, and punch. It's a neverending idea parade that can't go wrong... Well, if it does go wrong, you can just keep trying other combinations! Here are the recipes from today's show! (We will upload the pics sometime this weekend!)
Sunrise Smoothie
1 c. frozen strawberries, slightly thawed
1 c. frozen peach slices, slight thawed
1/2 c. orange juice
1 (6 oz.) container Rasberry Yogurt
Blend all ingredients until smooth. Say hello to morning! =)
Purple Cow Milkshake
4 scoops vanilla ice cream
1/4 cup frozen grape juice concentrate, thawed
1/2 cup milk
Blend ingredients until smooth. Drink up and enjoy! =)
Sherbet Punch
1 46 oz. bottle Tropical Punch
2 liter Ginger Ale
1 6 oz. can frozen lemonade concentrate
1 container pineapple sherbet
Mix equal parts tropical punch and gingerale. Add frozen lemonade concentrate. (You can add less than the 6 oz., if you would like.) Add scoops of pineapple sherbet, and stir gently. This punch tastes a little like a Cherry Limeade. It's delicious!
Sunrise Smoothie
1 c. frozen strawberries, slightly thawed
1 c. frozen peach slices, slight thawed
1/2 c. orange juice
1 (6 oz.) container Rasberry Yogurt
Blend all ingredients until smooth. Say hello to morning! =)
Purple Cow Milkshake
4 scoops vanilla ice cream
1/4 cup frozen grape juice concentrate, thawed
1/2 cup milk
Blend ingredients until smooth. Drink up and enjoy! =)
Sherbet Punch
1 46 oz. bottle Tropical Punch
2 liter Ginger Ale
1 6 oz. can frozen lemonade concentrate
1 container pineapple sherbet
Mix equal parts tropical punch and gingerale. Add frozen lemonade concentrate. (You can add less than the 6 oz., if you would like.) Add scoops of pineapple sherbet, and stir gently. This punch tastes a little like a Cherry Limeade. It's delicious!
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