tag:blogger.com,1999:blog-41661394417173136312024-03-04T22:40:09.761-08:00The Best CookerAnniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4166139441717313631.post-52384877429279581362011-12-25T14:35:00.000-08:002011-12-25T14:35:48.631-08:00Thanksgiving TurkeyYou may already have your own way to make turkey. This is for people who do not. I heard someone on the radio briefly say how they make turkey in 2005 (our first Thanksgiving as a married couple) and I wanted to make my first turkey, so when I got home I jotted it down as best I could remember. It is super yummy and very tender. I love it!!!<br />
<br />
oven baking bag<br />
2 sticks of butter, melted<br />
1 cup red wine<br />
Whatever spices you like (I use salt, pepper, savory, cumin, rosemary, sage, celery seed, thyme, oragano, and basil)- 1 tsp. each<br />
1 turkey<br />
Combine spices into 1 melted butter stick. Rub on turkey skin.<br />
Put turkey (after bags are removed) in an oven baking bag (prepare the turkey according to directions that the cooking bag gives you)<br />
mix 1 stick of melted butter with spices (again- 1 tsp. both times) and wine. Pour mixture inside and around the turkey.<br />
Cook the turkey according to the directions <u>on the cooking bag</u>!<br />
<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LHe7bHFubcCM6rOyH-ri-PjQKZD7EaWn2su3C30ALQeXO_UWkednGltJouAJRZUG48-m2iQKgO-hTRDChbdExilhJCVHMYPIUro4V1jIWWeuPXAXTrFhe8aU-nbKYH3QJGTP7tYq2SnH/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LHe7bHFubcCM6rOyH-ri-PjQKZD7EaWn2su3C30ALQeXO_UWkednGltJouAJRZUG48-m2iQKgO-hTRDChbdExilhJCVHMYPIUro4V1jIWWeuPXAXTrFhe8aU-nbKYH3QJGTP7tYq2SnH/s320/DSC_0089.JPG" width="320" /></a></div>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-64243580069864815922011-12-05T15:51:00.000-08:002011-12-05T15:51:30.970-08:00Chicken Enchiladas<div style="color: #741b47;"> I have to add this recipe because it is one of my personal favorites. I am pretty sure it came from my friend, Jessica Krassow. It is super yummy and easy!</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">1 lb cooked chicken</div><div style="color: #741b47;">1 pkg taco seasoning</div><div style="color: #741b47;">2 cans cream of chicken soup</div><div style="color: #741b47;">2 small cans of chopped green chilis</div><div style="color: #741b47;">16 oz sour cream</div><div style="color: #741b47;">your favorite shredded cheese (I like Colby Jack or Fiesta Blend)</div><div style="color: #741b47;">tortillas (I use either Carb Balance tortillas or whole wheat) </div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">Mix chicken and taco seasoning together</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">In a large bowl, mix soup, chilis, and sour cream</div><div style="color: #741b47;"><br />
</div><span style="color: #741b47;">Place 1/2 of the sauce in the bottom of a 9x13 dish. Place chicken into tortillas (just as full as you want it) and spring with cheese. Roll them up and place them in dish. Top with remaining sauce and sprinkle the rest of the cheese on top. Back at 325 for 30 minutes. </span>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-5153380860602764122011-11-20T17:46:00.000-08:002011-11-20T17:49:54.165-08:00Bacon Ranch Chicken<div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Found another winner! How could I not try this recipe from Crockin' Girls that's title includes three of my favorite things?!</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">4 chicken breasts</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2T real bacon bits</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1t minced garlic</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 can cream of chicken</span><br />
<span style="font-size: large;">I pkg. ranch mix </span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1c sour cream</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">egg noodles</span></div><div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"><span style="color: #38761d; font-family: Arial,Helvetica,sans-serif;">Put chicken in crock pot. Combine bacon, garlic, ranch, soup, and sour cream. Mix well and pour over chicken. Cook on high for 3-4 hours. Cook noodles according to package. Shred chicken in crock pot and mix in noodles. Yum!</span></span>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-32713620260596957472011-11-03T15:43:00.000-07:002011-11-03T15:43:21.019-07:00World's Greatest Chili!<div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">I made up the title because it is true. This recipe came from my dear friend, Deedee. It is absolutely the best chili I have ever had. I am a Texan and I like my chili hearty. I am not a fan of runny chili... that is just soup. This chili is so good that I am going to give you the original recipe and I will just tell you in parentheses what I do.</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;"> </div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1.5 lbs extra lean ground beef (I use 2 lbs)</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">2-3 cans (15 oz) pinto beans, drained (I use 3 cans)</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1 onion, chopped</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">3 cloves minced garlic</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1- 15 oz can whole tomatoes cut, juice rsvd.</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1- 6 oz can tomato paste</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1/2 c. water</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">2-3 T chili powder (I use 2 because Brittney hates spicy things.)</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">2 t. salt</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1 t. dried oregano leaves</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1 t ground cumin</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">1/4 t. pepper</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">Crumble ground beef into cooker with beans, onion, and garlic. Mix everything else in a bowl and pour into cooker. Stir. Cook high 3.5-4 hours or Low 7-8 hours. (I just leave mine in all day on low and it is fine).</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4gSp966bEXc6SUujcUkCA5TdnjoOPlLztCjCZWAhePNxiw17Z_rXRIz6m1BFmnyfs30q1q-cyjS3i9d57KnrbNEB4ZAUXHNOsG_RyMcc9IzraQAQPakMCpUvwe_4derM9JkzTfnC8Z3-/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4gSp966bEXc6SUujcUkCA5TdnjoOPlLztCjCZWAhePNxiw17Z_rXRIz6m1BFmnyfs30q1q-cyjS3i9d57KnrbNEB4ZAUXHNOsG_RyMcc9IzraQAQPakMCpUvwe_4derM9JkzTfnC8Z3-/s320/DSC_0011.JPG" width="320" /></a></div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="background-color: white; color: blue; font-family: Arial,Helvetica,sans-serif;">And of course, I top it with LOTS of cheese. My family keeps the dairy industry in business! Seriously fantastic chili. Even Mallory ate it (and if you know my child, you know that is a big deal!)</span>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-21200343772357849412011-11-01T16:44:00.000-07:002011-11-01T16:44:16.329-07:00Most Amazing Pork Chops EverAs you probably know, the crock pot is my hands-down, absolute favorite kitchen appliance. I use it so much that the one I got for our wedding (just 6 years ago) bit the dust and I recently had to go get another one. Tonight was the first time I tried this recipe and it skyrocketed up the list of family favorites. And to top it off, it could not be easier! I got it off the crock pot girls facebook page (another favorite!) The picture at the bottom is not pretty because the meat literally falls off the bone. It was very difficult to get it out of the crock pot. I hope you love it as much as we did!<br />
<br />
Most Amazing Pork Chops Ever<br />
<br />
4 bone-in, thick cut pork chops (I think the thick cut is important, I think it I had gotten the regular chops, they would have cooked through more quickly and not been as tender)<br />
1 can of cream of chicken<br />
1 package dry onion soup mix<br />
1 package of brown gravy mix<br />
1.5 c. of chicken broth<br />
<br />
Put chops in the slow cooker<br />
in a mixing bowl, whisk cream of chicken, soup, gravy, and broth. Pour over chops. Cook low all day. Serve with mashed potatoes. <br />
<br />
critics acclaim: "These are the bomb!" -Branden<br />
"These are literally the best pork chops I have ever had. I will never eat pork chops any other way again." -Steven<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2J4eM2ybosfUmLkYKhrDVeTZ3tbosEYf_F2bRoeS75n-4kC4sBhsbAQEKStsNf9rEaJQvLTlmk2h96KFOaf6I3bTVpaV4t9LPNFD7hRzVOmmqYraZvwpPZeig5S4W4u7YLdFALVR9w3_C/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2J4eM2ybosfUmLkYKhrDVeTZ3tbosEYf_F2bRoeS75n-4kC4sBhsbAQEKStsNf9rEaJQvLTlmk2h96KFOaf6I3bTVpaV4t9LPNFD7hRzVOmmqYraZvwpPZeig5S4W4u7YLdFALVR9w3_C/s320/DSC_0001.JPG" width="320" /></a></div>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-5568031319962025442011-10-31T16:48:00.000-07:002011-10-31T16:48:49.651-07:00Baked Parmesan SpaghettiThis recipe came from another blog: howsweettreats.com (got it from Pinterest). I did venture off the recipe slightly, so I will tell you what I did. Very easy and yummy. <br />
3/4 lb. whole wheat spaghetti (you can use regular, but whole wheat is better for you)<br />
1/2 onion, chopped<br />
3 cloves garlic, minced<br />
1T olive oil<br />
1 lb. ground beef (I used very lean)<br />
1t salt<br />
1t pepper<br />
10-12 fresh basil leaves (I could not find fresh, so I use dry basil to taste, but I definitely want to try with fresh!)<br />
jar of spaghetti sauce<br />
1 lb. bag of shredded mozzerella<br />
1/2 c. grated parmesan<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHHSIpn-OSltz_3rSE2BT26uku5lqLUAnbBx_dgas8kMCBLbONyI8Wft91neUWR-rDc8d0empRnOVmJ3GUwifoJUR4Llh5DO8qFB76w-5ebWyH9lIjqow12pY6xT-UPuJ6L4K_TX2_HEv/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHHSIpn-OSltz_3rSE2BT26uku5lqLUAnbBx_dgas8kMCBLbONyI8Wft91neUWR-rDc8d0empRnOVmJ3GUwifoJUR4Llh5DO8qFB76w-5ebWyH9lIjqow12pY6xT-UPuJ6L4K_TX2_HEv/s320/DSC_0040.JPG" width="320" /></a></div>Preheat oven to 350. Cook spaghetti according to package. Heat skillet to medium. Add olive oil and onion. Saute onion until soft. Add garlic. Stir for another minute. Add meat. Season meat with salt, pepper, and basil. Cook in skillet until browned. Add spaghetti sauce. Drain spaghetti and put half of it in a 9x13 dish or a casserole dish. Top with half of sauce mixture and half of each cheese. Repeat layers. Bake for 20 minutes. Yum!Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-58272393881030743122011-10-19T17:08:00.000-07:002011-10-19T17:08:12.882-07:00Crock Pot BBQ Ribs<div style="font-family: Arial,Helvetica,sans-serif;"> The only problem I had with these ribs was actually getting them out of the crock pot because the meat was literally falling off the bone. They were delicious. Brittney just sat at the table sucking on the bones for a while. I am not sure where this recipe came from. Enjoy!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">4-6 lbs. Baby Back Ribs</div><div style="font-family: Arial,Helvetica,sans-serif;">1/3c. dark brown sugar</div><div style="font-family: Arial,Helvetica,sans-serif;"> 1 T. paprika</div><div style="font-family: Arial,Helvetica,sans-serif;">1.5t chili powder</div><div style="font-family: Arial,Helvetica,sans-serif;">1t salt</div><div style="font-family: Arial,Helvetica,sans-serif;">1t ground coriander seed</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 t cayenne pepper</div><div style="font-family: Arial,Helvetica,sans-serif;">3/4 t ground oregano</div><div style="font-family: Arial,Helvetica,sans-serif;">3/4 t ground peppercorns</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4 t sugar</div><div style="font-family: Arial,Helvetica,sans-serif;">1 bottle of your favorite BBQ sauce</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">*Note- I did not measure the seasonings exactly. I just guestimated. </div><span style="font-family: Arial,Helvetica,sans-serif;">Mix all dry seasonings in a bowl. Rub all over ribs (both sides) Place ribs in crock pot on their edge so they are standing up in a circle and the meat is not actually touching the pot. Cook low all day. Serve with BBQ sauce.</span>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-14157531492848757972011-10-17T16:07:00.000-07:002011-10-17T16:07:54.082-07:00Crock Pot Chicken in Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGz2Lg4uU5XxbFqGNT_luRA2nMrtruJCs0_zOpfkZ69rEL-2nFTB1wBq8wuMTY4X_hIf5tjlcZnGrzGikIKP7VQBq04gGtXOYcc4s6n31z5ngAWIaKEdkPrsDt9_IqTEmxTy949JzjLQ7L/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGz2Lg4uU5XxbFqGNT_luRA2nMrtruJCs0_zOpfkZ69rEL-2nFTB1wBq8wuMTY4X_hIf5tjlcZnGrzGikIKP7VQBq04gGtXOYcc4s6n31z5ngAWIaKEdkPrsDt9_IqTEmxTy949JzjLQ7L/s320/DSC_0004.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">I do not know where this recipe comes from, but I varied greatly from this recipe because the timing did not work for me. I basically used the same ingredients but then did my own thing. It was super yummy and terribly easy. I will note that when I do chicken in the crock pot, I use frozen chicken breasts. You can always use fresh, but chicken usually needs to cook in the crock pot about 6-8 hours or it gets over done or burns. I have to leave the house by 7:15AM, so that does not work for me. I use frozen and by the time it is time to serve dinner, they are done perfectly.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">4 frozen chicken breasts</div><div style="font-family: Arial,Helvetica,sans-serif;">1 pkg. cream cheese, softened</div><div style="font-family: Arial,Helvetica,sans-serif;">1 can cream of chicken</div><div style="font-family: Arial,Helvetica,sans-serif;">1 pkg. Italian dressing seasoning (the dry kind)</div><div style="font-family: Arial,Helvetica,sans-serif;">rice, cooked</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Stir the cream cheese, cream of chicken, and Italian dressing in the crock pot. Put the chicken in and make sure it is smothered. Cover and cook on low all day (or 6-8 hours if you are using fresh chicken). When you are ready to serve, shred the chicken with two forks and mix in the cooked rice. I used Minute Rice and made enough for 6 servings. You may want to use less rice if you want it creamier or if you don't have as many people to feed. Enjoy!</span>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com0tag:blogger.com,1999:blog-4166139441717313631.post-68100063676794108662011-10-16T19:20:00.000-07:002011-10-16T19:20:57.578-07:00Not a Real Cook<span style="color: #741b47; font-family: Arial,Helvetica,sans-serif;">I have been peer-pressured to start a blog to share recipes. I might as well since I seem to spend a lot of time sharing them on facebook anyway. I called my blog "The Best Cooker" because that is what my kids call me. They have limited life experience. They don't know any better. I will tell you from the beginning that I have been told that a real cook does not use recipes. Therefore, I am not a real cook. I do not have the kind of creative mind that can figure out which flavors will go together or the patience to keep trying something until I get the right measurements of different ingredients. I have 3.5 kids. I don't have time for that. The recipes I will post are not my own, though I have often made "improvements" in the recipes. **Note: when I use the word "improvements," that usually means that I added more cheese than the original recipe called for...a lot more. I get the recipes from many sources and if I know where the recipe comes from, I will give credit where credit is due. Happy Eating!</span>Anniehttp://www.blogger.com/profile/08578504220654109547noreply@blogger.com1