(From cdkitchen.com)
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.
Seven teaspoons of mix equal a 1.25 ounce pkg. of purchased taco-seasoning mix. Makes 21 teaspoons/3 pkgs.
Friday, December 4, 2009
Pumpkin Pie Chex Mix
(From Bettycrocker.com)
1/4 c brown sugar
1 Tablespoon pumpkin pie mix
1/4 c butter
2 tea vanilla
2 c Cinnamon Chex
2 c Wheat Chex
2 c Honey Nut Chex
8 oz pecans
In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
(Can also probably make this in the crock pot per previous post!)
1/4 c brown sugar
1 Tablespoon pumpkin pie mix
1/4 c butter
2 tea vanilla
2 c Cinnamon Chex
2 c Wheat Chex
2 c Honey Nut Chex
8 oz pecans
In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
(Can also probably make this in the crock pot per previous post!)
Christmas (Eve) Soup
(From Gooseberry Patch email)
2 c. potatoes, peeled and diced
1/2 c. carrot, peeled and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. water
1-1/2 t. salt
1/4 t. pepper
1 c. cooked ham, cubed
1/4 c. margarine
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. shredded Cheddar cheese
Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8.
2 c. potatoes, peeled and diced
1/2 c. carrot, peeled and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. water
1-1/2 t. salt
1/4 t. pepper
1 c. cooked ham, cubed
1/4 c. margarine
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. shredded Cheddar cheese
Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8.
Wednesday, December 2, 2009
Crock Pot Rice Krispie Treats!
From Crockpot365.blogspot.com and ricekrispies.com
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows
6 cups Rice Krispies cereal
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows
6 cups Rice Krispies cereal
--put butter in crockpot
--cover with the marshmallows
--cover with cereal
--swat children's hands as they try to dig for marshmallows
--swat children's hands as they try to dig for marshmallows
--cook on high for 1 hour, stir all ingredients well.
--If it doesn't look done, cook for another 20-30 minutes.
--Spread into a prepared 9 x 11 pan or pyrex.
--Use Reynold's Release to press down so the marshmallows don't stick to your fingers or to a spatula. The real recipe says to use waxed paper, but I have had the wax paper stick miserably to my treats before providing much emotional and psychological distress.
--cut into squares when fully cooled.
Crock Pot Chex Mix!
From crockpot365.blogspot.com
5 Cups General Mills Chex Cereal
1-2 cups of dry roasted peanuts (salted or not, your choice)
2 cups pretzel sticks
1/2 t onion powder
1/2 t garlic powder
1/2 t seasoned salt
3 T butter
1 1/2 T Worcestershire Sauce
--put the butter into the bottom of your crock pot
--turn it on low
--add the onion & garlic powders and seasoned salt
--add the Worcestershire sauce
--add dry ingredients
--stir. if the butter is still clumpy, it's okay
--cover and cook on low for 2-3 hours, stirring every 45 min or so
Dump out onto a cookie sheet to cool.
Serve and enjoy.
5 Cups General Mills Chex Cereal
1-2 cups of dry roasted peanuts (salted or not, your choice)
2 cups pretzel sticks
1/2 t onion powder
1/2 t garlic powder
1/2 t seasoned salt
3 T butter
1 1/2 T Worcestershire Sauce
--put the butter into the bottom of your crock pot
--turn it on low
--add the onion & garlic powders and seasoned salt
--add the Worcestershire sauce
--add dry ingredients
--stir. if the butter is still clumpy, it's okay
--cover and cook on low for 2-3 hours, stirring every 45 min or so
Dump out onto a cookie sheet to cool.
Serve and enjoy.
Cheeseburger Soup
From crockpot365.blogspot.com
4 cups chicken broth
1 T dried onion (or 1/2 of a white onion, diced finely)
1 lb lean ground beef, browned and drained on the stove top
1 red bell pepper, seeded and chopped
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
1 cup milk (to add later)
24 oz Velveeta, cubed (to add later)
Tabasco sauce, optional
crumbled bacon, optional
Brown the meat on the stove top with the onion, and drain fat. I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.
In a 5-6 quart crock pot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.
Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.
Garnish with Tabasco sauce and crumbled bacon if desired.
4 cups chicken broth
1 T dried onion (or 1/2 of a white onion, diced finely)
1 lb lean ground beef, browned and drained on the stove top
1 red bell pepper, seeded and chopped
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
1 cup milk (to add later)
24 oz Velveeta, cubed (to add later)
Tabasco sauce, optional
crumbled bacon, optional
Brown the meat on the stove top with the onion, and drain fat. I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.
In a 5-6 quart crock pot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.
Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.
Garnish with Tabasco sauce and crumbled bacon if desired.
Candy Chicken
From crockpot365.blogspot.com
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Use a 4 quart crock pot for this recipe.
Plop the chicken into your crock pot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Use a 4 quart crock pot for this recipe.
Plop the chicken into your crock pot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
Subscribe to:
Posts (Atom)