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Kansascity kitty May 17th, 2012 05:44 PM

Look Who's cooking!
Ok I will have this stickied if we get enough recipes. What do you ladies have for yummy ideas?

Mrs.Paradise May 17th, 2012 05:51 PM

Re: Look Who's cooking (Our recipie's)
well I will post the one recipe I just gave Chrissy! I made it the other night and its SUPER EASY AND SUPER YUMMY!!! I change it a little bit... I use RANCH instead of the Italian dressing... and I add mushrooms!!! DELICIOUS!!!
Crock Pot Cream Cheese Chicken Recipe - Food.com - 12458

*AngieKH* May 17th, 2012 07:05 PM

Re: Look Who's cooking (Our recipie's)
I make something really similar to that, love it!!!

Peytonsmomma May 17th, 2012 09:37 PM

Re: Look Who's cooking (Our recipie's)
this is the meatloaf that lasts 5 minutes in our house...my SO says its the best he's ever had

Glazed Meatloaf II Recipe - Allrecipes.com

homemade mac n cheese~

so i use the medium shells, 2 -3 cups of cheddar cheese, 1 stick of butter, 1/4 cup of sour cream, bacon, heavy whipping cream, minced fresh garlic, salt n pepper

cook the shells

melt butter add cheese about 1/2 melted add whipping cream till thick -this is according to your liking, add garlic, salt n pepper, garlic powder till all melted
cook bacon to your liking
in a 9 x 13 pan add shells, then sauce, bacon, top with garlic powder, dried minced onion salt n pepper stir together, add more shredded cheese, bake at 350 till cheese melts cover with foil

marinewife01 May 17th, 2012 10:01 PM

Re: Look Who's cooking (Our recipie's)
I just made these tonight, my family loves them...

Sour Cream Enchiladas

1 box of chicken taquitos(flour tortillas)
1 can cream of mushroom
1 can cream of chicken
1 can chopped green chiles
12 ounces of sour cream
shredded cheese

Preheat oven to 375. Line the taquitos in a cake pan. Mix both soups, chilies and sour cream and pour mixture over the taquitos and bake for 30 min. Top with shredded cheese and bake an additional 10-15 min or untill cheese is melted.....so good!

GiaTortilla May 18th, 2012 12:24 AM

Re: Look Who's cooking (Our recipie's)
This is one of my favorites, especially when I'm pressed for time with dinner, but my mom and I love it :)

Cornbread Chili Casserole :

1 box corn muffin mix
1 (15 oz.) can chili without beans
1 lb. ground chuck
3 eggs
1 c. cheddar cheese, grated
1 can creamed corn
1/4 c. milk

For seasoning: Little jalapeno or cheese Mexican type dip.

Saute meat until lightly cooked. Drain. Layer chili and meat in bottom of 9-inch iron skillet. Combine in bowl, corn muffin mix, eggs, cheese, corn, milk, seasoning and stir gently until mixed.

Layer one half onto chili mix, put extra chili mix and top with corn bread. Add a little cheddar cheese on top. Bake at 400 degrees for 45 minutes unless the muffin mix gives a different temperature.

ashley5 May 18th, 2012 05:54 AM

Re: Look Who's cooking (Our recipie's)
here's my favorite chicken fettuccine alfredo:]
Low-Cal Fettuccine Alfredo Recipe : Food Network Kitchens : Recipes : Food Network

mommaof4andhalf May 18th, 2012 06:46 AM

Re: Look Who's cooking (Our recipie's)
My husband found this french bread recipe and now he makes it twice a month.

FRENCH BREAD Yield 2 large loaves


6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

* After we pull it out we slice it....put some butter with a smidge of garlic powder or even minced at times and let it soak into the bread. Instant garlic bread!!!! *

GracieNAmelia'sMommy May 18th, 2012 11:02 AM

Re: Look Who's cooking (Our recipie's)
Sweedish Pancakes

Set out a griddle or large, heavy skillet. A Swedish Platt pan may be used for these. Sift together in a large bowl and set aside:

1 1/2 c. sifted flour
3 tbsp. sugar
1/2 tsp. salt
Beat in a bowl until thick and piled softly 3 eggs. Beat in until blended:
2 c. milk
2 tbsp. melted butter

Add to dry ingredients and beat until smooth. Heat griddle over low heat (it is hot enough when drops of water dance in small beads). Lightly grease with butter. For each pancake, spoon about 1 tablespoon batter onto griddle. Each pancake is about 2 1/2 to 3 inches in diameter.

Peytonsmomma May 18th, 2012 12:45 PM

Re: Look Who's cooking (Our recipie's)
marine wife...i make something very similar to your enchilada recipe! unfortunately i dont make them now, my SO is 1/2 hispanic and when i tell him the recipe he just gives me that gross look!! lol!! but i love them!!

bryan and nina May 19th, 2012 09:26 AM

Re: Look Who's cooking (Our recipie's)
I like this recipe a lot; it's fairly healthy, quick and vegetarian! ;) If you don't have tahini on hand, you can use peanut butter in a pinch...

Toasted Israeli Couscous with Chickpeas, Tahini and Mint (Vegan) Recipe

marinewife01 May 19th, 2012 10:03 AM

Re: Look Who's cooking (Our recipie's)
Peytonsmomma...my hubby is hispanic and loves them. I made them for the first time for my father in law and he liked them too. I got lucky cause it's a really easy dish lol

Peytonsmomma May 19th, 2012 10:33 AM

Re: Look Who's cooking (Our recipie's)
marine wife~ then i should totally make it for him then!! hahaaha!!! its all ive ever known and sometimes i crave them sooo bad!!

LoverlyJules May 27th, 2012 09:43 AM

Re: Look Who's cooking (Our recipie's)
Here's the one fancy recipe my husband makes ... it's really good! :D

Mediterranean Chicken Packets Recipe : Emeril Lagasse : Recipes : Food Network

ellinj0206 May 29th, 2012 10:55 AM

A few recipes I enjoy
Quick Vegetable Soup (serves 4)


2 cups chopped Savoy Cabbage
1 cup chopped baby spinach
1 cup chopped onion (white, yellow or sweet)
1 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped carrot
1/2 cup chopped turnip
2 cloves garlic
1 stalk celery (chopped)

2 tbsp low-sodium tomato paste
1 tsp dried basil
1 tsp oregano
1/4 tsp black pepper
1/4 tsp salt
4 cups low sodium (or no sodium) fat free chicken broth
1 tsp Olive Oil


In large saucepan (3-4 quart), add Olive Oil. Heat on medium heat (number 4 on electric range). Allow oil to heat and add onions, celery, carrots and garlic. Cook approximately 5 minutes until onions become translucent.

Add cabbage, spinach, turnip. Stir. Allow to cook for 2-3 minutes covered.

Add 3 cups of broth. Mix remaining 1 cup with tomato paste. Add to saucepan.

Add basil, oregano, salt and pepper.

Bring to boil for 5 minutes. Lower heat to low-medium (number 3 on electric range). Cook covered 30 minutes.

Uncover, stir and add zucchini and yellow squash. Stir. Cover. Cook 10 minutes.

Stir and serve.


Turkey Chili with a Kick (serves 5)


20 oz. 93/7 Ground Turkey
1 10 oz. can Ro-Tel brand diced tomatoes w/green chili (mild for less spice or hot with habaneros for more spice---if you are unable to find Ro-Tel brand, any brand with green chiles works, use 2 cans)
1 10 oz. can Ro-Tel brand diced tomatoes w/green chili (original)
1 4.5 oz can of green chiles (I use Old El Paso, Chopped Green Chiles, Peeled)
1 8 oz. can tomato sauce (I use Hunts, No Salt Added)
1 6 oz. can tomato paste (I use Hunts)
1 15 oz. can dark kidney beans
1 medium-large onion, coarsely chopped
1 medium red pepper, cut into thin strips
1 tbsp cayenne pepper
1/2 tsp garlic (minced)
1/4 cup McCormick chili seasoning


Use a medium/large sized sauce pan, cook on medium heat

Brown ground turkey, drain excess liquid while cooking, add cayenne pepper

Add onion, garlic and red pepper

Add beans

Add diced tomatoes and green chilis

Add 1/2 can of tomato sauce (leave remainder aside)

Add chili powder mixture to second half of sauce, stir and add to pan

Add tomato paste

Stir all ingredients, cover

Simmer covered on low heat (number 3 on electric cooker) for 30 minutes

Lower heat to number 2, simmer covered an additional 30 minutes

Serve. Can be served with tortilla chips, a flaky roll or your favorite cornbread

Enjoy! :-)

Easy Apricot Chicken (2 servings)


1 whole chicken breast (approx. 1 lb. boneless/skinless, split so that you have two separate halves)

1/2 cup French Dressing (low fat or regular can be used)

1/2 cup Apricot Preserves (do not use jelly, preserves are needed for this recipe)

1 envelope Lipton French Onion Soup Mix (for a more reduced sodium recipe, you can use all the dried onions in the envelope and only 1/2 of the actual powdered soup mix)

1 box Rice Pilaf (I use Far East--this is the side dish)


Preheat oven to 350 degrees.

Wash and pat dry chicken breast. If the left and right side are not separated, separate. Place in bottom of shallow casserole dish.

In a 1 cup measuring cup, mix together 1/2 cup apricot preserves, 1/2 cup French Dressing and onion soup mix. Stir to ensure all ingredients are combined. Pour over chicken. Be sure that mixture gets underneath chicken as well as over the top.

Place chicken in oven and cook 1 hour. After 30 minutes, be sure to spoon mixture (in casserole dish) over breasts to ensure they remain moist. Continue cooking an additional 30 minutes.

Serve with rice pilaf. Spoon remaining sauce over chicken and rice pilaf.

Enjoy! :-)

Mussaman Curried Beef (4-5 servings)

Crock Pot Recipe


1.25-1.5 lbs of stewing beef, cut into 1" cubes

1 large onion (coarsely chopped)

1 large potato cut in medium sized chunks

1 13.5-14 oz. can light coconut milk

1/3 cup creamy peanut butter (I use all natural no salt/no sugar added)

3 cloves garlic

3 tbsp curry powder (I use Madras Curry)

3 tbsp brown sugar

2 tbsp fish sauce (soy sauce can be substituted if needed)

0.5-2 tbsp Thai chili garlic sauce or other chili sauce of your choosing (add to your heat preference, do not use Tabasco type sauces as these generally have a more vinegary taste that may not mix well)

8 oz. beef broth (I use organic)

1 tbsp butter (or butter substitute)

1.5-2 cups of jasmine rice


Add chopped onion and potato to bottom of Crock-Pot.

On medium-high heat, melt butter in sauté pan. Add stew meat and brown on all sides.

Add meat to Crock-Pot leaving leftover juices in sauté pan.

Add coconut milk and peanut butter to pan. Cook on medium-high heat until peanut butter melts. Add curry and chili sauce (to your heat preference). Stir frequently. Add mixture to Crock-Pot.

Add brown sugar, fish sauce (or soy sauce) and beef broth to Crock-Pot.

Gently stir contents of Crock-Pot. Cook on low for 5 hours.

Serve over jasmine rice.

Enjoy! :-)

Breakfast Frittata (serves 1)


1/2 tsp. Earth Balance butter substitute**
3 egg whites
1/2 cup zucchini (thinly sliced and chopped into approx. 1" long strips)
1/4 cup vidallia onion (thinly sliced)
1/3 cup baby portabello mushrooms (thinly sliced)
5 grape tomatoes (sliced in half, lengthwise)
4 pieces Hormel Natural Choice Deli Ham (cut into approx. 1/2" cubes)

**you can use any butter substitute or regular butter, I just happen to use Earth Balance


Use a pan that is ideal for omelets.

Heat pan on medium/medium-high heat (number 4 on electric stove). Add butter/butter substitute to pan. Allow to melt.

Add vegetables and ham to pan. Tomatoes should be flat side down on pan to allow juices to caramelize. Stir ingredients after approximately 4 minutes. Continue to saute until zucchini becomes soft and tomatoes are soft to the touch. Be sure that vegetables and ham are evenly spaced before adding egg whites.

Add 3 egg whites to vegetable/ham mixture. If using egg whites in carton, follow measurement information on carton.

Add freshly ground black pepper to eggs (to taste).

Cover and allow to cook approximately 5 minutes. Eggs should be white and no loose egg whites should be visible on the top of the frittata. Eggs should also become a somewhat puffier consistency.

For easy serving, move spatula along sides of finished frittata to loosen from pan. Slide frittata onto plate.

Enjoy! :-)

Hope these help give some ideas on days when you aren't sure what to make!


AltMommy May 31st, 2012 04:27 PM

Re: Look Who's cooking (Our recipie's)
Guacamole Cilantro Lime Burgers

2 avocados - halved, peeled, and pitted
1/2 lime, juiced
1 fresh jalapeno peppers, seeded and minced
1/2 cup diced tomatoes
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste

2 pounds lean ground beef
1 lime, juiced
1 tablespoon minced garlic
1 teaspoon chili powder
1/2 cup diced onion
1/2 cup chopped cilantro
6 slices Monterey Jack cheese
6 hamburger buns


Preheat an outdoor grill for medium heat.
To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
In a large bowl, mix together beef, the juice of a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties.
Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.(Sour cream or salsa makes it even better)

(This is also delicious with sauteed mushrooms on them!!!!)

ride-through May 31st, 2012 04:37 PM

Re: Look Who's cooking (Our recipie's)
One of my favourite meatloaf recipes is the "Yes Virginia, there is a great meatloaf!" recipe from food.com. It's deLICIOUS. I make a sweet version, which is their recipe, and sometimes I'll make it with pasta sauce instead for a more savoury flavour. Definitely a hit around here!

bostoncreampie June 4th, 2012 01:10 PM

Re: Look Who's cooking (Our recipie's)
i'm making that meatloaf ^^^ and the cream cheese chicken this week, thanks!

AltMommy June 6th, 2012 06:46 PM

Re: Look Who's cooking (Our recipie's)
My recipe for garlic bread :)

1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
A handful of your favorite cheese to brown on top (I like parmesan or mozzarella)

Preheat oven to broil.
In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with favorite cheese.
Place bread under broil for 5 minutes, or until lightly toasted.

AltMommy June 6th, 2012 06:54 PM

Re: Look Who's cooking (Our recipie's)
Best ever stuffed mushrooms :)


12 large fresh mushrooms, stems removed
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
1/2 pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
Grated Parmesan cheese (optional)

Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and SAVE mushroom stems.
Prepare chicken flavored dry stuffing mix according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper. Top with Parmesan cheese.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

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