shortcut cake!

1 devil's food cake mix
1 can of pumpkin

mix thoroughly togethr and bake by the temperature and instructions on the cake mix...........yum!

clearing out the pantry. . .

We are having work done at the house and we really need to clear the pantry as close to "0" as possible

This is what I put together for dinner tonight and it was very good!

Hobo oven chili

1 small can kidney beans (drained)
1 medium can stewed tomatoes
1 small can black beans (drained)
1 medium onion (I used a red onion)
1/4 c chili powder
1 tsp garlic powder
2 pounds ground meat (I used Morningstar Farms)
3 cups frozen hash browns
1 pound mozarella cheese, shredded
3 slices bacon

In a large skillet cut bacon into 1" pieces and begin to brown. As the skillet sizzles and the bacon begins to glisten drop in the onion and stir until the onion begins soften.

In a separate bowl toss together your cheese and hashbrowns and set aside.

To the mixture on the stove add the meat. When it is well browned add the beans and tomatoes. Stir. Add the chili and garlic powder--salt and pepper if you want it.

Cook until it is heated through and bubbly. Remove from heat and spoon this mixture into a backing dish. I used a cake pan. On top of your hobo chili top with the hashbrown and cheese mixture...for extra yum add some french fried onions on top.

Bake at 400 degrees for 30 minutes

I served this with cornbread and steamed green beans seasoned with peppered bacon.
I was asked to make it again....

Fajita Burritos

Tonight it was a mix of veggies and sauce. Here is what I put together:

I placed a cake pan on a cookie sheet. In a cake pan I placed 4 chicken breasts (bone in)and 1/2 cup water and covered the pan tightly with foil. I placed it in the oven at 425 degrees for 45 minutes.

I took the pan out and placed it to the side.

I placed the following in a common bowl to be added later

cut 3 medium sized brown onion in sections

2 red sweet bell peppers in long strips
1 green bell pepper in long strips
1 carton sliced raw mushrooms


In a large cast iron skillet I turned the heat on high and allowed the skillet to get hot before putting anything in it.

I placed 1 can of RoTel tomatoes with cilantro and lime in the skillet

Next I added 1 small can of sweet diced green chilies

I let the liquid in these reduce.

To this I added 1/2 teaspoon garlic powder
1/8 teaspoon dry red pepper flakes
skant amount a seasoned black pepper
Stir thoroughly

Add to this 3/4 cup White Zinfindel wine

Stir thoroughly

As the wine bubbles and slightly reduces begin adding the vegetables from the common bowl

Take two of the chicken breasts and remove the meat from the bone and cut in cubes
Stir into the hot vegetable mixture on the stove. Stir until the onion begins to glisten

Turn into burrito sized flour tortillas
Add cheese and salsa if you like............I like 'em plain in the tortilla. My husband dresses 'em up with 1/4 cup jack cheese and green chile salsa........Either way these are really good.

There we go again! Office talk...

Around a break table....have you noticed???? Some of the most mundane, weird, odd, everyday, embarrassing, incredible, kind, and mean conversations can be exchanged...

In mine we are all dieting ALL THE TIME...

So, I liked this little tidbit and wanted to share it here..

Take one cake mix, add one diet soda and mix on whip with your electric mixer at least 1-2 minutes (that can seem like a long time--sometimes)

Bake according to the box instructions.....easy, yummy

I made a white cake mix with diet cherry 7-up..very good
carrot cake with ginger ale...pretty yummy too...

Crockpot clean up

I have a small, medium, and large crockpot. They make some meals just--easy!

Cleanup is not always easy though. Just like what I did with the chile verde--this is what I do (maybe it will be helpful to you)

1. After I empty the crockpot of the food I have cooked while the crockpot is still "hot"
2. I then empty a boiling teapot of water up to the cooking line left by the food
3. I put the lid on

4. I go to work
5. 10+ hours later it nearly wipes clean with a cloth
a. this time while I was warming up dinner
b. I was washing up the crockpot

6. If there are spots that remain I use Bartenders Friend to remove those
7. Rinse
8. Dry
9. It is ready for the next time.

EASY

Chile Verde

Stater Bros. had Pork Butt on sale and my husband and I decided that Chile Verde belonged on the menu this week.

So this is how I make it

2 red onions coarsely chopped and placed in the bottom of my large Crockpot
2 cans of chile verde salsa (8oz each)
1 can Rotel tomatoes with lime and cilantro
1 4# pork butt
1/2 jar Old El Paso green chile salsa
1 tsp garlic salt
1 tsp seasoned black pepper
6 oz of canned whole sweet green chiles
1 T chopped fresh cilantro

Cook overnight on "low"
I always put the chile verde in glass bowls and place foil covered in the refrig. after it has cooked overnight.
After work: Steam some tortillas,cut up some cheese, sour cream, avacado, fresh tomatoes, onions...Put your glass bowl in the microwave for a couple of minutes..roll them up! Serve with refried beans and cactus!!Umm, Umm, good!
The sauce is great for wet burritos!
This is great for leftovers....it freezes well for a quick dinner for the future!

barracuda casserole

Sweet Potato and Ham Soup

I went to lunch today with a good friend of mine and we had incredible soup! It was a great day for it because the weather is cold. The fog is crawling down the mountains and the contrasting blue sky above is breath taking. We sat and talked like girls over our soup and salad. Anyhow the soup was so good I ran home and this is what I put together............Trust me it is good.

3 quarts of water
1 slice of thick-cut ham diced
Place in a dutch oven and turn on medium heat

Meanwhile, add these to your pot of water

3 Mexican green onions, sliced
3 large sweet potatoes, peeled and cut in chunks
1/2 cup uncooked yellow lentils
1 can sweet yellow corn with liquid

salt and pepper
1/4 tsp garlic salt
2 T parsley flakes

Bring to a low boil for 45 minutes.

Add 1 cup of frozen spinach
1 cup spinach penne pasta
3 T wild rice
1 cup crushed taco chips

Cook for 1 hour...........ummm!

chinese chicken salad--our favorite version

Tamela's Chinese Chicken Salad
from: Laurie


Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 16 servings


INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 (16 ounce) package coleslaw
mix..or 1 head of white cabbage finely chopped
4 (3 ounce) packages oriental
flavored ramen noodles,
crushed, seasoning packet
2 T coarsely chopped cilantro
2 bunches green onions finely choppedreserved
1 cup dry roasted peanuts
1/2 cup corn oil
1/2 tsp sesame seed oil
1/2 cup rice garlic vinegar
2 T soy sauce
1 tsp minced garlic
1/4 c water
4 packets artificial sweetener
3 T toasted sesame seed (optional)

DIRECTIONS:
1.Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken, cilantro, green onions and set aside (or refrigerate if not serving soon).
2.Break up ramen noodles into a small bowl; add peanuts and set aside.
3.In a small bowl combine the corn oil, sesame seed oil, vinegar, garlic, ramen seasoning packets and artificial sweetener. Mix well and pour 1/2 on top of the salad and thoroughly mix. The other half set aside until ready to serve.
4.When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile! Take a bow 'cause this stuff is good.

This is wonderful the next day and the next!

the sauce is a great salad dressing anytime

This was given to me by a very special friend. Tamela started as a volunteer at my work and she is bright, funny, and she has an absolute brilliance within her and she is so multidimensional! As we were working one day she said that she was making this for her family and the next day she brought her version of the salad. I was sold and when I made it for my family it is one of those things that is on our list of favorites.

This is great for picnics and potlucks. Cheap and yummy, too!