Lime Jello Cabbage Salad. (Paul's favorite)

Lime Jello Cabbage Salad

1   3oz box of lime Jell-O (can use sugar free if wanted)
1  cup water
1  cup cabbage, shredded very fine
1/2  cup carrot - grated
1 cup crushed pineapple in juice - SAVE THE JUICE

1. Shred the cabbage in a food processor to be veryu fine and equal one cup.  Grate carrots to equal 1/2 cup.  Add both to an 8x8 square dish.
2. Drain crushed pineapple, reserving liquid in a measuring cup.  Add ice to the juice to it will equal one cup total and set aside.
3. in a small pan on low heat, heat one cup water.  Add jello to dissolve and turn off heat.  Add the pineapple juice/ice mixture to pan and stir until ice melts.
4. Pour jello mixture into the 8x8 dish with the cabbage, carrots and pineapple.   Refrigerate for 2 hours minimum - until firm.
5. cut into 9 square wervings and enjoy!


Mom said that this was one of dad's favorite holiday salads.  We used to have it at every holiday dinner.  very refreshing!

Christmas Morning Casserole...

(the picture was taken after i had taken it out of the pan and cut

 it up in individual servings - ready or the fridge. :)

Christmas Morning Egg Casserole

12 eggs
1 1/2 pounds ground breakfast sausage
16  ounces o cheddar cheese (divided)
7 slices of white bread - torn into pieces ( i used day old bread)

• Preheat oven to 350 degrees F. (175 degrees C)
• Brown sausage in a large skillet.  Drain off grease and set aside to cool.  Pour eggs in to a lightly greased 9x13 inch baking dish.
• In a seperate large bowl, combine sausage, bread and 12 ounces of the cheese.  Mix well and pour this into the egg mixture.  Top with the remaining 4 oz of cheese and cover with foil.
• Bake at 350 degrees F (175 C) for 15-20 minutes.  Uncover and bake until cassarole is golden brown and bubbly.

you can also add cooked bacon.  I added about a tablespoon or so of dried onion, and that seemed to make it complete.

We had this recipe this morning for Christmas breakfast and everyone loved it!  I am going to make it again next year.  (or german pancakes...  i cant decide.)

Banana Cream Pie

I got this from an old Better Homes and Gardens Pie and Cake recipe book from Stephan's mom.

I have to make a Banana Cream Pie to take to a Christmas dinner on friday (per request), so since I've never made it before, I thought I'd do a trial run.

Single crust Pie shell

1 1/2 cups sifted all-purpose flour
1/2 tsp salt
1/2 cup shortening
4 - 5 tbsp cold water

Sift together flour and salt. Cut in shortening with pastry blender or fork until pieces are the size of small peas. Sprinkle water on and toss with fork. Mix until all is moistened. Form into ball. Flatten and roll out until 1/8 inch thick. Fit into pie plate (9 inch). Prick sides and bottom and bake at 450 F (232 C) until golden (10-12min).

Vanilla Cream Filling
In saucepan, combine 3/4 cup sugar, 3 tbsp cornstarch, 1/4 tsp salt. Add 2 cups milk mixing well. Cook and stir over med. heat til mixture thickens and boils. Cook for 2 minutes longer, stirring. Remove from heat. Stir small amount hot mixture into 3 slightly beaten egg yokes. Immediately return to hot mixture. Cook 2 minutes stirring constantly. Remove from heat. Add 2 tbsps butter and 1 tsp vanilla.
Slice 3 bananas into cooled pie shell. Pour vanilla filling into cooled baked 9 inch pie shell over bananas. Top with Meringue and bake at 350 F (176 C) 12-15 minutes, until meringue is golden. Cool.

Meringue:
Beat 3 egg whites, 1/2 tsp vanilla, 1/4 tsp cream of tarter til soft peaks form. Gradually add 6 tbsps sugar, beating until stiff peaks form and sugar is dissolved. Spread on top of the pie, sealing to the edge of the pastry. Bake as directed above.


I just made it, here is the finished product, but I don't know how it will turn out quite yet. I'll comment later after we have it for dessert tonight:-) I did try a little of the vanilla cream filling and it was very very tasty.

The BEST white chili...

3 c. water
1 tsp. lemon pepper
1 tsp. cumin
4 boneless skinless chicken breasts
1 c. minced white onion
1 garlic clove

2 cans of white Northern beans (drained)
2 cans of white shoepeg corn (yes, it has to be shoepeg corn.) (( drained))
1 can diced green chili's
Juice of 1 1/2 -2 fresh limes
Monterrey jack or white cheddar cheese (shredded)
corn chips   (i use the lime flavored ones)

Simmer chicken in water, lemon pepper and cumin for 20 minutes.  In a seperate pan - saute onion and garlic.  When chicken is done, take out of pot - DONT DRAIN LIQUID - .  Cut chicken into bite-sized cubes and put back into liquid. Add onions and garlic, beans, corn, chilis and juice of limes.

Simmer until all ingredients are well mixed. (this is good to crock pot in the morning for dinner that night.   follow all instructions, and put in large crock pot on low.  Go to work, come home, and  BAM youve got soup ready. )

To serve - layer cheese, chips, chili and a sprinkle of lime (if desired)

Enjoy - courtesy of Katie via Shannon's recipe.  :)

Matsaman Curry Beef

Matsaman (curry beef)

Matsaman Curry Paste (I used regular red curry paste and it was fine, but if you have this kind, use it)
1 can coconut milk (14 oz) (Light is good too)
2 pound Sirloin roast (lean)
4 cubes beef bouillon
2 cans whole potatoes
Brown sugar
Dry roasted peanuts
Add 1 can coconut milk to pot. Simmer. Add 2 tbsp. curry paste and let dissolve slowly. Cut beef into cubes. Quarter potatoes. Once curry is dissolved add beef to the pot and all 4 cubes of bouillon. Let beef cook for 30 min. stirring occasionally. Keep covered. After 30 min. add potatoes and sprinkle brown sugar. Stir together and cook for 20 minutes. Keep covered and stir occasionally.
Add peanuts and cook another 5 minutes. Serve over rice.
Also: To thicken it up, I added some cornstarch/water mixture.



It must have been good. Here's Stephan getting seconds!

One Bowl Chocolate cake and choc. frosting:-)

One bowl Chocolate cake

preheat oven 175°C (350°F)
Grease and flour 9x13 inch pan

2 cups white sugar
1 ¾ cup flour
1 cup cocoa powder
1 ½ tsp. Bk. powder
1 ½ tsp. bk. Soda
1 tsp salt
Stir above together
.
2 eggs
1 cup milk
½ cup veg. oil
2 tsp. vanilla extract
Add these ingredients to mixture. Mix for 2 min. medium speed.

1 cup boiling water. Stir in last. Pour all into pan.
Bake 30-35 min. Toothpick test. Cool 10 minutes.

Rich chocolate frosting
½ cup butter (softened)
2 ¼ cup powdered sugar
½ cup + 2 tbsp cocoa
¼ tsp vanilla extract
¼ cup milk
Cream butter gradually. Beat in sugar, cocoa, and vanilla. Add enough milk until it is spreadable (more than ¼ cup is needed).

I love this cake. It is delicious and has gotten many rave reviews! It's best served with vanilla ice cream to balance out all the chocolate:-) I am going to make it this week and take it to a Christmas day dinner we are going to, so I will take a picture and post it then:-) Enjoy!!
(p.s. I got it in allrecipes.com, and adjusted a few things according to quantity and what people said in the reviews.

Hearty Classic Lasagna

I was desperatly craving lasagna today, and have never made it before, so decided to try my hand at it. I got the recipe from allrecipes.com , which is where I get most of my ideas. The site has yet to lead me astray! This was such a simple recipe!! I believe that the secret to its greatness is truly the sauce. Just follow the directions to a tee, and its perfect!

make sure to let the sauce simmer for an hour

(the cottage cheese/egg/parm mix- blend well!)

Sorry for the lame pictures- I forgot to snap some when I actually wanted to, like the layering phases.

So here is the link for the direct recipe, since I can't seem to get it copied over to the blog :/


Classic Lasagna

I will most definetly be putting this in my "favorites" book!

Special Brownies

This post goes out to Nella because she can't ever remember the recipe for these "stupid" browines. Now you can look it up online!

You will need:
1 box brownie mix
1 Tablespoon butter
1 cup chocolate chips
1 cup peanut butter
3 cups rice krispies
1- 8oz bag of mini marshmallows

Directions:
1. Prepare brownies as directed on box.
2. When brownies are done, spread marshmallows evenly on top of brownies. Put back in oven for 3 minutes.
3. While brownies are in the oven, beginning melting the butter, chocolate, and peanut butter in pan over low heat. Once this mixture is all melted, stir in the rice krispies.
4. After the marshmallows have been in the oven for 3 minutes, take the pan out of the oven and spread the melted chocolate mixture on top of the marshmallows.
5. Cool in the refrigerator for about 45-60 minutes.

This will be your finished product!

The brownies pictured are special edition Halloween brownies. We substituted orange and purple ghost marshmallows in place of regular mini marshmallows and instead of rice krispies we used cocoa pebbles.

Warning: These are very addicting!

Enjoy!