|
|
|
|
- Incredible and Edible South-of-the-Border Eggs
- 2 eggs
- 1 teaspoon of margarine
- 1/2 cup of skim milk
- 2 slices of Pepper Jack cheese
- 1/4 can of salsa
- Melt a teaspoon of margarine on frying pan. Break the two eggs into a separate bowl. Throw away the shells. Mix the milk with eggs. Beat until ingredients are well blended. Rip cheese into small strips. Pour eggs into frying pan. Place cheese into pan with eggs. Keep the eggs moving in the frying pan with a spatula. Once the eggs look well cooked (i.e. no longer runny) put them on a plate and add the salsa. Ole! A feast in your mouth!
These eggs will give you a fiesta in your mouth. Ole!
- Classic Pancakes
- 2 eggs, well beaten
- 1/2 cup of milk
- 2 tablespoons of cooking oil
- 3/4 cup of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- Beat together eggs, milk, and oil. Sift together flour, baking powder, salt and sugar. Stir into egg mixture until all ingredients are well blended. Cook on hot greased griddle. Serve with choice of toppings.
This is a great Sunday morning breakfast that will get you pumped up for the week.
- Simple Granola
- 3 1/2 cups of quick-cooking oatmeal
- 1/4 cup of cooking oil
- 1/4 cup of honey
- 1 tablespoon of vanilla
- 1/2 cup of raisins
- 1/2 cup of chopped nuts
- Combine all ingredients; spread on a cookie sheet and bake at 300 F for 10 minutes. Serve with milk. Store in a tightly covered container.
A great idea for this recipe is to make a huge batch and store it in Ziploc baggies for the rest of the week!
- Quick-to-Fix Quesadilla
- Three 10-inch flour tortillas
- 1 package of cheddar cheese
- 1 jar of salsa
- One 8-ounce carton of sour cream
- One 4-ounce can of diced green chili peppers
- In a large skillet, stack tortillas with cheese in between, ending with cheese and peppers on top. Cook, covered, over ow heat about 5 minutes or until cheese melts. Cut into 6 to 8 wedges. Serve with salsa and sour cream.
Keep the makings for this favorite dish on hand, and you'll always have a great dinner at your fingertips.
- Chicken Picante
- 4 medium skinless, boneless chicken breast halves
- 3/4 cup salsa
- 1/4 cup of apricot preserves
- Set oven to broil. Rinse chicken; pat dry with paper towels. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until tender and no longer pink, turning once.
- Meanwhile, stir salsa and preserves together in a small saucepan. Cook and stir just utnil heated through and preserves are melted. Spoon over chicken. Makes 4 servings.
Cooking can't get any easier! This dish takes a minimum number of ingredients but delievers maximum flavor.
- Vegetarian Taco Salad
- One 15-ounce can of red kidney beans, rinsed and drained
- One 15-ounce can of black beans, rinsed and drained
- One 15-ounce can of stewed tomatoes, cut up
- 1 cup of shredded American cheese
- 1 bag of prepackaged lettuce
- 4 salad shells
- Chopped tomato
- Stir together the kidney beans, black beans, and undrained stewed tomatoes in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until slightly thickened. Stir in half of the cheese.
- Arrange greens in sald shells. Top with bean mixture and remaining cheese. Top with some chopped tomato and sour cream. Makes 4 servings.
If you don't have salad shells, just eat this hearty bean mixture with tortilla chips.
- Chicken Divan
- 3 packages of frozen broccoli, chopped
- 3 cups of cooked chicken, cut in cubes
- 3 cans of Campbells cream of chicken soup
- 1 1/2 cups of mayonnaise
- 1 1/2 teaspoons of lemon juice
- 1 bag of Lays potato chips
- Microwave the broccoli in a microwave safe pan; drain. Arrange in the bottom of a 9x13 baking dish. Arrange chicken on top of broccoli. In a large bowl, combine soup, mayonnaise, lemon juice. Mix well. Pour over chicken. Crush up potato chips. Sprinkle them over the casserole. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle with cheese. Return to the oven for 5 minutes or until cheese is melted. Serve immediately.
With the way this meal looks and tastes your friends will never believe you made it yourself!
- Rice Krispies Treats
- 2 cups of mini marshmellows
- 1 tablespoon of butter
- 6 cups of Rice Krispies
- Grease 10 x 13 inch pan with butter. Melt marshmallows and butter together in a microwave for two minutes. Stir well, and then return mixture to the microwave for 30-40 seconds more. Have Rice Krispies ready at hand for when the time is up. Remove mixture from microwave and stir, then add Rice Krispies and stir to coat all cereal. Smooth treats flat on bottom of pan - use a buttered spoon to push them into place. Keep in a cool place for 1 hour, then cut carefully with a buttered knife into squares. Use plastic wrap to cover.
An old favorite. Who can resist these tasty treats?!
*If you are craving for some more of Mom's recipes try visiting ChefMom . The web site will have you feeling like it is 1986 all over again. Included in this site are all the recipes for comfort foods that only Mom knows. Now you can unlock her secrets!
- Chocolate-Chip Cookies
- 3/4 cup of packed brown sugar
- 1/3 cup of white sugar
- 2 cups of milk chocolate chips
- 1 2/3 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1 egg
- 3/4 cup of butter
- Preheat the oven to 375 degrees F. Mix together the flour, baking powder, and salt; set aside. In a medium bowl, mix together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes.
These are tried and true: kind of chewy on the outside and nice and gooey on the inside.
LAST UPDATED: MARCH 13 2002
CREATOR: SARAH ROGOVER
PLEASE E-MAIL SARAH WITH ANY QUESTIONS OR COMMENTS ABOUT THIS SITE
© COPYRIGHT 2002