I Found This Recipe

Green Works - Summer Giveaway

noreply@blogger.com (Carol) — Thu, 23 Jun 2011 20:36:00 +0000

I have never been one to go overboard with the "Green" movement, but I have been trying. I have 2 plastic water bottles and my husband and I just wash and reuse them since we have a water filter on our 'fridge.

I came across Green Works Facebook Page thru Mom Bloggers Club and thought I would give some of their ideas a try.

I really love their composting idea and the Green Wipes - definately something I will be trying in the near future.

This post is an entry to win a Clorox® Green Works® giveaway on the Mom Bloggers Club.

Easy Peasy Pancakes

noreply@blogger.com (Carol) — Thu, 03 Mar 2011 18:41:00 +0000

I love homemade pancakes and make them quite often for my husband and myself on the weekends.
My mother gave me this recipe many many years ago and its the only recipe I use.

1 C all purpose flour
1 T sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 C milk

Mix all ingredients pour on hot griddle and there you have it. Home made pancakes.

I usually get approx. 12 - 3" pancakes.

Enjoy!

http://rcrusticcreations.com

Quick Easy Salad Dressing

noreply@blogger.com (Carol) — Thu, 24 Feb 2011 02:13:00 +0000

This is a salad dressing recipe my Grandmother used to make for us grand kids when we little because we didn't like the salad dressing the "grown ups" used.

It is really simple and to the point and I love it.

Ingredients

1/2 cup Miracle Whip salad dressing

1 T sugar

Milk. Start with 2 T and add to the consistancy you like.

Pour over your favorite salad.

That's it!

Enjoy!

http://rcrusticcreations.com/

Summer Fresh Spinach Salad

noreply@blogger.com (Carol) — Fri, 02 Jul 2010 13:47:00 +0000

I found this recipe, Summer Fresh Spinach Salad, today on Kraft.com

I love salads, and this one looks amazing!

You will need

2 pkg. (9 oz. each) baby spinach leaves
6 small ripe peaches, thinly sliced
1 red onion, halved, thinly sliced
1 cup PLANTERS Pecan Pieces, toasted
1 cup KRAFT Shredded Parmesan Cheese
1 bottle (8 oz.) KRAFT Light Raspberry Vinaigrette Dressing

TOSS all ingredients lightly in large serving bowl. Serve immediately.

Kraft Kitchens Tips:

How to Keep Peaches from Browning
To keep peaches from turning brown before serving, toss in a separate bowl with 3 Tbsp. of the dressing, then add to salad.

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.nutritional information
per serving

Calories 200 Total fat 14 g Saturated fat 3 g Cholesterol 10 mg Sodium 390 mg Carbohydrate 14 g Dietary fiber 3 g Sugars 9 g Protein 7 g Vitamin A 70 %DV Vitamin C 30 %DV Calcium 20 %DV

Vine Spinach

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Honey-Whole Wheat Bread

noreply@blogger.com (Carol) — Fri, 11 Jun 2010 17:15:00 +0000

Here is the recipe I used. I followed directions, but next time I don't think I will roll the dough. In my opinion, it made it too dense. I like a lighter bread.

This recipe was on the back of Gold Medal Wheat Flour

Honey-Whole Wheat Bread

2 pkgs active dry yeast
¼ cup warm water (105F – 115F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120F – 130F)
4 ½ cups whole wheat flour
2 ¾- 3 ¾ cups all-purpose flour

1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt and very warm water, cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups of whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼- 2 ¾ cups of the all-purpose flour until dough pulls away from side of bowl.
3. Place dough on floured work surface. Knead in remaining ½ - 1 cup all-purpose flour, continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray, place dough in bowl turning dough to grease all sides Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F – 85F) 30 – 45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal, pinch each end to seal. Fold ends under loaf, place seam side down in pan. Cover, let rise in warm place 30 – 45 minutes or until doubled in size.
5. Heat oven to 375F. Uncover dough, bake 30 minutes. Reduce oven temperature to 350F, bake 10 – 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
6. Makes 2 loaves, 16 slices each.

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20 Uses for Freezer Mates® Fresh & Pure Ice Trays

noreply@blogger.com (Carol) — Wed, 09 Jun 2010 15:11:00 +0000

Freezer Mates® Fresh & Pure Ice Trays

• Set of two.
• Purplicious.
• Dishwasher safe.

Pesto: Fill each cube with pesto, seal and freeze. For easy preparation, place cubes in a
stainless steel mixing bowl and rest the bowl over a Chef Series™ 6-Qt./5.6 L Dutch Oven pot of
cooking pasta (for a makeshift double boiler). The heat from the boiling water will melt the cubes
just in time to toss with the hot pasta.
Stocks, Broth & Sauces: Fill each cube with stock, broth or sauce, seal, and freeze. Remove
and use as needed.
Lemon & Lime Juice: Fill each cube with lemon/lime juice, seal, and freeze. Remove as needed
for adding that zing or lemons/lime flavor to cooking or baking.
Homemade Baby Food: Freeze small amounts pureed fruits, vegetables, starches, and meat in
each cube. Fill each cube, seal, and freeze for fresh, unprocessed baby food. To use, take out
the desired number of cubes and thaw or reheat before feeding.
Fresh Herbs: Tupperware® Quick Chef, chop fresh herbs. Transfer 2 tbsp. of herbs into each
cube, fill with approximately 1 tbsp. of water per cube, seal and freeze. Store until you are ready
to add them to sauces, soups, stews or salsa.
Leftover Wine: Fill each cube with any type of wine, seal, and freeze. Perfect for adding to
sauces. There may be a small difference in color of the sauce but will not affect the taste.
Juice & Pudding Popsicles: Fill each cube with juice or pudding, seal and freeze. When ready
to eat, remove from freezer, place in a snack cup and let it slightly thaw until it becomes the
consistency of an Italian Ice.
Frozen Fruit Chunks: For the perfect garnish for a sparkling summer drink, place assorted fruits
into each cube including strawberries, lemon/lime zest, raspberries, pineapple, or grapes. Fill the
remainder of the cube with water, seal, and freeze.
Buttermilk: Fill each cube with buttermilk, seal and freeze. Buttermilk can be frozen to be used in
baking. If you would like to use it to make salad dressing, place in the Tupperware® Quick Chef
and blend it till it returns to its original consistency.
Egg Whites & Egg Yolks: Fill each cube with egg yolk/egg white, seal and freeze. Use for
recipes that call for egg white or egg yolks.
Pancake, Waffle, & Crepe Batter: Fill each cube with batter, seal and freeze. Place a cube on a
hot fry pan, let it that and spread out then cook as normal without the fuss.
Coffee & Tea: Don’t water down your drinks. Fill each cube with coffee or tea, seal and freeze.
Use in place of ice for iced coffee or tea.
Tomato Paste & Tomato Sauce: When all you need is a small amount for a recipe, fill each
cube with tomato paste or sauce, seal, freeze and use as needed.
Leftover Gravy: Fill each cube with leftover gravy, seal and freeze. Remove and use as needed. Gelatin Squares: Prepare gelatin square recipe on packaging. Refrigerate until firm. To loosen, run a small knife under hot tap water and loosen edges.
Flavored Cubes: Fill each cube with your favorite fruit flavored drink or juice, seal and freeze.
Use to flavor ice tea or other beverages or to add flavor to water in your Tupperware® Sports
Bottle.
Onions, Garlic, Chilies, Carrots, & Celery: Chop vegetables using the Tupperware® Quick
Chef. Transfer 2 tbsp. into each cube, fill with approximately 1 tbsp. of water per cube, seal and
freeze. Perfect for adding to casseroles, sauces, soups, stews or salsa.
Chocolate Molds or Fudge: Prepare chocolate or fudge according to directions. Fill the cube
with the chocolate, seal and freeze until firm. To loosen run a small knife under hot tap water and loosen the edges.
Leftover Condiments: Fill each cube with leftover condiments like mustard, ketchup, barbecue
sauce, salsa, or relish, seal and freeze. Thaw and use as toppings or in recipes.
Cookie Dough: Always have fresh baked cookies on hand. Fill each cube with a heaping
teaspoon of cookie dough, seal and freeze. Thaw slightly, place on cookie sheet and bake as
directed in recipe.

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Easy Strawberry Ice Cream Recipe

noreply@blogger.com (Carol) — Tue, 25 May 2010 19:44:00 +0000

1 cup heavy cream
1 cup frozen strawberries
1 tsp vanilla
3 tbsb powdered sugar

Place all ingredients in the Tupperware Quick Chef with the blade attachment.

Cover and turn handle until strawberries (or other fresh or frozen fruit) are blended and the mixture is the consistancy of soft ice cream.

Serve immediately using the ice cream scoop.
For best results, do not freeze mixture after preparing.

Serve your ice cream topping in the Serving Center Set.

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Follow Friday March 14

noreply@blogger.com (Carol) — Fri, 14 May 2010 12:51:00 +0000

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Asparagus Bundles

noreply@blogger.com (Carol) — Tue, 11 May 2010 12:56:00 +0000

Oh my word!!!

I just have to let you know, normally when I fix a new recipe, but husband usually ends up not being extremely wild about it, but this one, he ate seconds on! Now, that is saying quite a bit about how delicious it was.

I found this recipe on Deep South Dish, from Trisha Yearwood's Home Cooking and just had to try it and share it!

Now, my pictures are not near as good as these pictures, but it was just as delicious!

Asparagus Bundles

2 pounds of fresh asparagus, trimmed

12 slices of bacon

1/2 cup (1 stick) butter

1 tablespoon soy sauce

1/2 cup light brown sugar, packed

1/2 teaspoon Slap Ya Mama, or your favorite brand of Cajun or Creole seasoning (optional)

2 teaspoons of chili powder

1/2 teaspoon garlic salt

10 turns of the pepper grinder

Preheat oven to 400 degrees. Trim asparagus by bending the bottom half of one asparagus until it pops apart at the natural break. Line up the other spears and cut them all the same length. Spray oblong baking dish with non stick spray. If you use a metal pan, line the bottom with aluminum foil for easier clean up. I highly recommend this, as I didn't, and it was a chore to clean up.

Divide the asparagus into 12 equal bundles. Starting 1/2 inch from the bottom of each bundle, wrap the bundles with bacon, securing with toothpicks if needed, and place the bundles in baking dish.

In a heavy skillet, melt butter over medium heat. Add soy sauce, brown sugar Cajun seasoning, chili powder, garlic salt and pepper. Bring to boil stirring constantly. Pour sauce all over the asparagus bundles.

Roast at 400 degrees, about 25 minutes or until the asparagus begins to wilt, basting with brown sugar sauce several times.

Delicious!

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March 19 Follow Friday!!

noreply@blogger.com (Carol) — Fri, 19 Mar 2010 14:14:00 +0000

New followers - Welcome and thank you!!! Older followers - Thank you!!!!
This is only my 2 Follow Friday!
It's so much fun to see and follow all of the geat blogs out there!

Here's how YOU can join the celebration:
•* Link up your blog name and URL using the MckLinky below. Only need to add on one blog to be seen on all the blog hops.
•* Grab the Friday Follow and Sponsor buttons and include both on your Friday Follow blog post.
•* Follow the Friday Follow hostesses listed in the first 3 slots.
•* Follow as many other blogs on the linky as you'd like
•* Take a moment to comment on the blogs telling them you're from Friday Follow
•* Follow back when you get a new follower through Friday Follow

The list is new each week. The links do not carry over. Please link up each week for new participants to find your blogs. The list is only open to add your blog links on Fridays. It will be visible all week to visit the blogs listed.

http://my.tupperware.com/clee8212

Follow Friday Post

noreply@blogger.com (Carol) — Fri, 12 Mar 2010 21:22:00 +0000

The list is new each week. The links do not carry over. Please link up each week for new participants to find your blogs. The list is only open to add your blog links on Fridays. It will be visible all week to visit the blogs listed.

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Picante Skillet Chicken

noreply@blogger.com (Carol) — Tue, 12 Jan 2010 14:18:00 +0000

I love to cook, but I just do not have the time to cook like I used to. Back in the day, I did everything from scratch, but now I just do not have the time. So, I look for recipes that are simple but I still want a lot of flavor.

I acutally saw this recipe on a commercial for Pace Picante Sauce and I thought it looked delicious. I am a big fan of Pace Picante Sauce so I thought I would give it a try.

Now, my husband, sometimes, is not really wild about some of the new recipes I try, but he thought this one might be ok. So I prepared it yesterday for supper.

1 T. vegetable oil

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

1 jar (16 ounces) Pace Picante Sauce

6 cups hot cooked rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until its well browned on both sides.

Stir the picante saucein the skillet and heat to boil. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.

And I will tell you, it was absolutely delicious. Personally, I never would have thought to pour picante sause on chicken!!! But since you can put anything else on it, why not!

I will be checking out Pace's site for more recipes!

http://mygc.com/carolsscents

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Cinnamon Pull-Apart Bread

noreply@blogger.com (Carol) — Wed, 16 Dec 2009 18:39:00 +0000

Oh my goodness. This is a recipe for Cinnamon Pull-Apart Bread and it looks oh so delicious!!!
I found the recipe on McCormick.com and they have many more delicious recipes!! Take a look.

Ingredients:

1 Cup sugar

2 Tbl spoons McCormick (tm) Cinnamon, ground

3 Cans (7.5 oz. each) refrigerated biscuits

1/2 Cup (1 stick) melted.

1. Preheat oven to 350 F. Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in the cinnamon sugar mixture. Place biscuit pieces into greased 10-cup bundt pan.

2. Mix left over cinnamon sugar mixture with melted butter. Pour over biscuits.

3. Bake 30-35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Don't these look delicious!! And super easy to make. Perfect for a snack for Christmas Eve.

http://mygc.com/carolsscents

Strawberry Banana Smoothie

noreply@blogger.com (Carol) — Wed, 21 Oct 2009 14:07:00 +0000

I have decided that I need to eat healither, so I have come up with a few smoothie recipes so I can drink those at work, instead of eating sweets and other not too healthy snacks.

This is my simple recipe for a strawberry banana smoothies:

4 large strawberries, fresh or frozen
1 cup milk
1 ripe banana
4 - 5 ice cubes
1 1/2 tsp sugar (optional)

Combine all ingredients in blender for 1 minute.
I pour it into Tupperware's Quick Shake(tm) Container and put it in the freezer overnight. The next morning, I take it out while fixing breakfast and by the time I get to work, it is ready to drink.

This is a simple way to take something nutritious with you on the go!

http://my.tupperware.com/clee8212

noreply@blogger.com (Carol) — Fri, 18 Sep 2009 16:41:00 +0000

I found this recipe in our local rural monthly paper. http://www.ruralmissouri.coop/rmrecipes.html

I just love making my own jellies and jams, and the easier the recipe, the better! This one looks pretty fool proof, and that is what I need.

Apple Cider Jelly

1 qt. apple cider
2/3 cup Red Hots cinnamon candies
1 pkg. (1-3/4 oz.) pectin, powdered
5 cups sugar

In a large pot, combine cider, Red Hots and pectin. Bring to a rolling boil over high heat, stirring often. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam. Carefully ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

That's it!! Enjoy!

http://my.tupperware.com/clee8212

noreply@blogger.com (Carol) — Thu, 27 Aug 2009 17:08:00 +0000

I found this recipe in the September issue of Better Homes and Gardens, and since I am seriously addicted to chocolate, I made it last night.. Oh My Gosh, I thought they were absolutely divine!!!!
These brownies would be great with the Homemade Ice cream a few posts down!

CINNAMON-SPICE CHOCOLATE BROWNIES

Prep: 20 min. Bake: 23 min. Cool: 10 min. Oven: 350 F

Nonstick cooking spray

1/4 cup butter

1 cup granulated sugar

1/3 cup cold water

3 eggs

3 Tbsp. canola oil

1 tsp. vanilla

1 1/4cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. ground ancho chile pepper or cayenne pepper

1/3 cup miniature bittersweet or semisweet chocolate pieces

2 Tbsp. hot strong coffee (optional)

Powdered sugar and/or cinnamon-sugar (optional)

1. Preheat oven to 350 F. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.

2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.

3. Bake for 23-25 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush brownies with hot coffee. Cool completely.

4. Cut into bars. Sprinkle with powdered sugar and/or cinnamon sugar. Makes 16 brownies.

Each serving: 184 cal, 8 g fat (3 g sat. fat), 47 mg chol, 67 mg sodium, 25 g carbo, 0 g fiber, 3 g pro. Daily values: 3% vit. A, 4% calcium, 6% iron.

http://my.tupperware.com/clee8212

Minute Peanut Butter Cookies

noreply@blogger.com (Carol) — Wed, 19 Aug 2009 16:11:00 +0000

Here is another Tupperware recipe I thought you might enjoy!

My Grandmother used to make these all the time. They were wonderful!

1 cup peanut butter

(chunky or creamy)

1 egg

1 cup sugar

(additional sugar - 2 tbsp)

Combine ingredients, except sugar, in Thatsa (tm) Bowl with Silicone Spatula.

Shape into 1 inch balls, roll in additional sugar. Place onto cookie sheet lined with Silicone Wonder(tm) Mat. Flatten slightly, and bake for 8 - 10 minutes at 375 deg. until set.

Recipe varation: For a chocolate suprise, when shaping into balls, place a few milk chocolate chips into center of dough balls. Follow same baking directions.

http://my.tupperware.com/clee8212

noreply@blogger.com (Carol) — Wed, 19 Aug 2009 16:11:00 +0000

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noreply@blogger.com (Carol) — Fri, 14 Aug 2009 16:44:00 +0000

I found a couple of dip recipes from Tupperware. Since it is almost the weekend, these dips might just add a little spice!

Southwest Chipotle Dip
16 oz. container non-fat sour cream
3 tbsp Simple Indulgence (TM) Southwest Chipotle
In small 6 cup/1.4 L Wonderlier (R) Bowl, stir together ingredients
Serve with a variety of chips

Makes 8 servings.

Spicy Mexicali Dip
14 oz. can atrichoke hearts, drained
1/2 cup low-fat sour cream
1 cup shredded Mexican style cheese
10 oz. can diced tomatoes with chilies, drained
1 tbsp Simple Indulgence (TM) Southwest Chipotle
Chop artichoke hearts in Quick Chef with blade. Place all ingredients in Oval Microwave Cooker, blend together with Saucy Silicone Spatula. Microwave on high 3-5 minutes.
Serve with a variety of chips.
Makes 3 cups.

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Smoothie Recipes

noreply@blogger.com (Carol) — Wed, 12 Aug 2009 15:39:00 +0000

Here are a couple of smoothie recipes from Tupperware.

Cherry Vanilla Smoothie
2/3 cup fresh cherries (can use frozen), pitted
4 oz light vanilla or cherry yogurt
1/4 cup cranberry juice
1/4 tsp vanilla extract (optional)
4 ice cubes

Place all ingredients into a blender and blend well. Pour into Tupperware Cherry Fruit Tumbler. Enjoy!

Tropical Pineapple Smoothie
1 cup fresh pineapple, cut into chunks
1 small banana
1/4 tsp coconut extract
4 ice cubes

Place all ingredients into a blender and blend well. Pour into Tupperware Pineapple Fruit Tumbler. Enjoy!

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Homemade Ice Cream

noreply@blogger.com (Carol) — Fri, 07 Aug 2009 19:27:00 +0000

Everyone I know just loves homemade ice cream. We always make quite a few batches in the summertime, and believe me, it doesn't last very long around my family.

Here is a recipe a friend of my husband's gave us.

This is by far, the best ice cream recipe I have personally used.

4 qt
3 cups milk
1 3/4 cup sugar
1/2 tsp. salt
2 cup half and half
1 tbs vanilla extract
3 cups whipping cream

Scald milk until bubbles form around the edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refridgerate 30 minutes. Freeze as directed on your ice cream maker.

Serve with your favorite ice cream topping.

Variations:

Strawberry: Add pureed strawberries (4 cups for 4 qt)

Peach: Add pureed peaches (4 cups for 4 qt)

Enjoy!

http://my.tupperware.com/clee8212

noreply@blogger.com (Carol) — Fri, 31 Jul 2009 17:24:00 +0000

Since it's mid-summer and quite warm here in the Midwest, I thought I would share this deliciously cool drink recipe that I came across. It sounds really refreshing.

Fresh Melon Quenchers

1 to 1 1/2 cups cantaloupe, honeydew or watermelon puree (about 1/4 of a 4lb melon)
3 ice cubes
1/4 inch slice of fresh ginger, grated
Plain low-fat yogurt
1 to 2 tsp. honey
Shredded lime peel (optional)
Plain or flavored sparkling water
Frozen Melon Drink Skewers (below)

In blender container combine melon puree`, ice cubes, ginger, a tsb. or 2 of yogurt, and honey. Blend just until mixture is frothy and smooth. Pour into serving glass. Add additional honey to adjust sweetness. Stir in lime peel to taste. Add sparkling water to fill glass. Serve with Frozen Melon Drink Skewers (below). Serve immediately.

Frozen Melon Drink Skewers

Using a small melon baller, scoop cantaloupe, honeydew or watermelon into balls. Or use a knife and cut the melon into 1/2-inch cubes.

Thread melon balls and wedges onto wooden skewers. Arrange on parchment or waxed paper lined baking sheet. Freeze for 2 to 4 hours or until firm.

Recipe from August 2009 issue of Better Homes & Gardens Magazine

Fresh Corn and Chicken Chowder

noreply@blogger.com (Carol) — Thu, 30 Jul 2009 17:53:00 +0000

12 oz. skinless, boneless chicken breast halves or chicken thighs
4 fresh ears of sweet corn
1 32 oz. container reduced-sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1 cup milk
1 1/4 cups instant mashed potato flakes
salt and ground black pepper
crushed red pepper optional

In Dutch oven, combine chicken, corn, and broth. Cover; bring to boil over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using 2 forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from the cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper and crushed red pepper. Serves 4

Recipe from August 2009 Better Homes & Garden

I Found This Recipe

noreply@blogger.com (Carol) — Wed, 29 Jul 2009 17:00:00 +0000

I am always looking for new recipes, but most of the time, I never get around to making them. I have quite a collection of recipes that I will share with you, and some of them sound absolutely devilishly delicious!

If you get a chance to try them, post away and let me know if they were indeed delicious or if they just "looked good on paper".

Here is one I thought sounded great, but my husband did not seem to think it would be!

Try it and let me know.

Chili-Peanut Pork Chops with Carrot-Cucumber Salad

1 cup dry-roasted peanuts
2 tsp. chili powder
4 1/2-inch-thick pork chops
2 tbsp. olive oil
1/4 cup vinegar
1 tbsp. sugar
3 small carrots
1 small English (seedless) cucumber
1/2 cup fresh cilantro leaves

-In a food processor chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
-In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes, or until internal temperature reaches 155 deg. F
-Meanwhile, in medium bowl combine vinegar and sugar, stir until sugar is dissolved. With vegetable peeler, lengthwise, cut carrots and cucumber in ribbons. Add to bowl. Stir in remaining peanuts and the cilantro leaves
-Serve pork chops with carrots and cucumber mixture.
-Sprinkle with additional chili powder.
-Serves 4

If you try this, be sure to let me know what you think!

Recipe from August 2009 Better Homes & Gardens Magazine