To make life simple use 1 lemon boxed cake mix and prepare according to directions. I like to add a little lemon juice to mine because my husband is a lemon nut!!!
The icing is as easy as the cake!!!
You will need:
6 Tbs butter
3 C of powdered sugar
1 1/2 Tbs Milk
1 1/2 Tbs lemon juice
1 1/2 Tsp Vanilla
Yellow food coloring
Take all your ingredients except the food coloring and whip in your mixer for about 2 min. If your icing is a little too runny then simply add a little more powdered sugar. Then stir in 1 drop of coloring at a time until you get the color you want.When your cake is cool add your icing and enjoy!!!!
Friday, August 29, 2008
Tater Tot Casserole:
Tater Tot Casserole:
a family favorite
1 lb lean ground beef. (Be sure you know where your beef comes from. No I don't mean what store. Too many hormones in the meat these days. We try to get in on when someone we know is having a beef butchered. Tastes WAYYY Better)
1/2 C onion chopped (this is equal to 1 small/medium oinon)
salt and pepper to taste (in place of salt we like to use Braggs Liquid Aminos)
1 tbs ground cumin (gives it a smokey flavor)
1 Can green beans drained
1 Can Cream of Mushroom Soup
1 soup can of milk (raw whole milk is best- you can taste the difference) or beef broth can be substituted.
1 C Cheese (we use either a smoked raw milk cheddar from our local dairy or their sharp cheddar. They don't use dyes or preservatives)
In a skillet, brown the meat and onion. Add the liquid aminos/ salt, pepper, and cumin now ; drain (if you use lean meat you can skip the draining) Place the meat and oinon mixture in a greased 2 quart casserole dish. Top with the green beans. Combine the soup and milk/ beef broth in a bowl and pour over the green beans. Top with tater tots in one even layer. Bake at 350 for 40 minutes. The last 10 minutes of baking time sprinkle on your cheese. We never have leftovers with this one!!!!
a family favorite
1 lb lean ground beef. (Be sure you know where your beef comes from. No I don't mean what store. Too many hormones in the meat these days. We try to get in on when someone we know is having a beef butchered. Tastes WAYYY Better)
1/2 C onion chopped (this is equal to 1 small/medium oinon)
salt and pepper to taste (in place of salt we like to use Braggs Liquid Aminos)
1 tbs ground cumin (gives it a smokey flavor)
1 Can green beans drained
1 Can Cream of Mushroom Soup
1 soup can of milk (raw whole milk is best- you can taste the difference) or beef broth can be substituted.
1 C Cheese (we use either a smoked raw milk cheddar from our local dairy or their sharp cheddar. They don't use dyes or preservatives)
In a skillet, brown the meat and onion. Add the liquid aminos/ salt, pepper, and cumin now ; drain (if you use lean meat you can skip the draining) Place the meat and oinon mixture in a greased 2 quart casserole dish. Top with the green beans. Combine the soup and milk/ beef broth in a bowl and pour over the green beans. Top with tater tots in one even layer. Bake at 350 for 40 minutes. The last 10 minutes of baking time sprinkle on your cheese. We never have leftovers with this one!!!!
Thursday, August 28, 2008
Jeanies Oriental Salad
You will need:
1lb. pkg of Coleslaw Mix
1 C sliced Almonds
1C Sunflower Seeds
1 Bunch of Green Onions sliced
2 pkg of Oriental flavor Ramen Noodles
1 C Vegi Oil ( I prefer Olive Oil)
1/3 C white Vinegar
1/2 C Sugar or Honey
2 Seasoning pkts from noodles
Mix together the dressing mix, oil, vinegar, sugar, and seasoning packets. Set aside. Put all salad ingredients in a bowl except the Ramen Noodles. Pour dressing over and toss. Just before serving add the noodles and mix.YUMMM
1lb. pkg of Coleslaw Mix
1 C sliced Almonds
1C Sunflower Seeds
1 Bunch of Green Onions sliced
2 pkg of Oriental flavor Ramen Noodles
1 C Vegi Oil ( I prefer Olive Oil)
1/3 C white Vinegar
1/2 C Sugar or Honey
2 Seasoning pkts from noodles
Mix together the dressing mix, oil, vinegar, sugar, and seasoning packets. Set aside. Put all salad ingredients in a bowl except the Ramen Noodles. Pour dressing over and toss. Just before serving add the noodles and mix.YUMMM
Jamie's Version of Angel Crockpot Chicken
I got this off of another blog and I loved it (so did the boys) I did make some changes though. This makes a great Sunday dinner!
You will need:
Boneless Skinless Chicken Breasts. (for my family we used 4, you can use as many or as few as you need)
1 Package of Italian Salad Dressing Mix
1 Can of Cream of Mushroom Soup
1 Can of Cream of Chicken Soup ( you will only use about 1/2 the can)
3 or 4 Green Onions-Chopped
1 Package of Cream Cheese
1/4 Cup of Melted Butter
1 Can of Chicken Broth
Pasta- Cooked ( any kind will do- (I used elbow pasta this time it was just what I had on hand)
Put the chicken breasts in the bottom of your crockpot.Sauce:In a medium sauce pan melt your butter. Then add the mushroom soup, cream cheese, and the salad dressing mix. (You will not need any salt I promise!!!The mix seasons everything perfectly) Stir all together and then add your broth a little at a time until the sauce is the consistency you want. I used about 1/2 to 3/4 of the can. I then added the cream of chicken soup to thicken the sauce a little. Lastly add in your green onions. Once the cheese has melted and everything is combined pour the sauce over the chicken. Set your crock pot for 4 to 5 hours on low and head off to church ;o)(Note: You may want to make the pasta ahead of time. The day before is fine. The sauce takes no time to make. I do it before we leave for church in the morning.) I served with a salad and bread. A super simple, super fast,and super yummy dinner for any day of the week enjoy!!!!! The next time I make it I will take some pics. Don't worry it won't be long the boys just finished the leftovers and are wanting more already!
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