Strawberry Trifle

2 containers strawberries, sliced
3 tablespoons sugar
1 frozen pound cake, sliced into bite sized pieces
1 box cook and serve vanilla pudding
enough milk to make pudding

Make pudding, while cooling slice strawberries.  Add sugar, and if you would like, mash up the strawberries to make them have more juice.  Cut pound cake into bite size pieces.  Put pudding in bottom of bowl, add pound cake then top with strawberries.  YUMMY.......YUMMY IN MY TUMMY :)

This post is linked up with http://www.makeaheadmealsforbusymoms.com/

An awesome giveaway

I was looking through my Twitter and I cam across a tweet from one of the baking sites I follow.  So naturally I had to go check it out.  I am so glad I did!  You all need to go to http://www.bakeat350.blogspot.com/ and enter their contest.  You can will a years subscription to a site called http://www.mycakeschool.com/
They have some awesome tips and tricks :)  So what are you waiting for?!? Stop reading my blog (just make sure you come back) and go enter yourself (or someone you love) for the drawing....I did!  :) 

Crock Pot Spaghetti Sauce

2 pounds  ground beef
3 medium onions, chopped
2 cups sliced fresh mushrooms
6 cloves garlic
1 28 ounce can diced tomatoes, undrained
1 29 ounce can tomato sauce
1 12 ounce tomato paste
2 tablespoons dried basil leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Cook hamburger, onions, mushrooms and garlic over medium heat until no longer pink; drain.  Spoon hamburger into crock pot that has been sprayed with non stick spray.  Stir in remaining ingredients, cook on low 8-9 hours.  This recipe freezes well!

New recipes coming tomorrow

My spaghetti sauce and strawberry trifle coming tomorrow :)

Yogurt and Fruit Salad

I love to serve this when I do like Taco Tuesday or my Crock Pot Enchiladas.  It seems to balance the spice of everything out.  And it is so simple too...makes it even better

2-4 containers of Lemon Burst Yogurt (depending on how many you are feeding)
2 bananas, sliced
1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained

Drain pineapple and mandarin oranges and mix with yogurt.  Add bananas just before serving and top with a maraschino cherry

Tijuana Kitchen Rice

3 tablespoon canola oil
1 jalapeno, chopped
1 red onion, diced
1 Roma tomatoes, dices
2 cups long-grain rice
3 ounces white wine (you can us cooking wine if you don't have wine)
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup shredded cheddar cheese

In a medium sauce pan add oil, jalapeno, onions and tomatoes.  Saute until onions are translucent, then add rice and stir to combine.  Saute for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.  Add chicken stock, water and tomato sauce, boil for 1 minutes.  Then cover and simmer for 20-25 minutes or until rice is done.  Do not lift lid!
Season with salt, then top with green onions and cheese.  I sometimes will put some sour cream on it also.

Crock pot Stacked Enchiladas

 1 (14ounce) package tortillas (whatever size fits your crock pot)
1 1/2 pounds hamburger or 3 cups shredded cooked chicken or shredded beef
1 (20 ounce) can enchilada sauce of your choice (I like Rosarita)
1 teaspoon cumin
1 can cheddar or nacho cheese soup with 1/2 can milk
1 onion, chopped
1 can pinto beans, rinsed and drained
1 can olives, chopped
2 cups shredded cheddar cheese or monterey jack pepper cheese

Brown beef or cook other meat you are using.  Mix meat, cumin, soup mixture and onion together.  Spray inside of crock pot with nonstick spray, then pour a small amount of enchilada sauce on the bottom and place one of the tortillas in the bottom of pot.  Cover with meat mixture, some of the pinto beans, olives, more enchilada sauce, sprinkle of cheese, Add another tortilla and continue layering until you run out of ingredients.  Top with a tortilla, pour remaining sauce over and top with one last layer of cheese.  I usually put my crock pot on warm and let it cook for 4-5 hours.  I do it this way because I HATE soggy food.  BUT, I have found if I do it this way, they don't get too soggy.  If soggy food doesn't bother you, cook on low heat 5-6 hours.
I will serve mine with my spanish rice (recipe to follow) and usually a fruit dessert (I will include the one I serve with it also).  I will serve with a dollop of sour cream and some chopped green onions.  YUMMY!!

Summer recipes for the BBQ

I have had a request for BBQ recipes.  I will get the on here this week,  But, in the mean time I have some from baking and cooking that I have done this week.  Hope you enjoy them :)

Woohoo!

I have 5 followers!  Yipee for me :)  Thank guys for supporting me.  If there is any kind of recipe that you would like, send me a message and I will do my best to help you out.  Also if there is anything that you would like to see, anything that I can do to improve or any other suggestions that you might have, let me know about that too.  Hope you are all enjoying my blog :)

Honey Glazed Chicken (single recipe)

This is probably one of THE BEST recipes I have ever had for chicken.  I have to TRIPLE the recipe when I make it!  You will have to let me know what you all think of it :)

1 cup flour
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
3-4 chicken breasts, cubed
1/2 cup butter, divided
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce

 Heat oven to 350.  In a bowl combine the flour, salt and red pepper flakes.  Add the cubes chicken and toss to coat.  While you are doing that, add 4 tablespoons of butter to the pan that you will be using, put it in the oven and let it melt while it heats up.  Add the flour coated chicken and toss to coat with melted butter.  Cook for 30 minutes.  While chicken is cooking, mix rest of ingredients for the sauce.  Pour sauce over chicken, cover with tin foil and bake for another 25 minutes.  Serve over rice....YUMMY!!

Cole Slaw

This recipe is from my mother in law.  And it was her mother in law that made it.  It has been around for a while.  I have tried adding carrots to it, and it is ok, but honestly, I like it just plain like the recipe.  If you do add carrots, beware, it will turn the whole batch orange! 

1 head cabbage, shredded (I use my salad shooter.  If you don't have one you could use a food processor)
1/3 cup sugar
2 tablespoons mayo
2 tablespoons sour cream
2 tablespoons lemon juice

Shred cabbage, pour sugar over, add mayo, sour cream and lemon juice.  Stir to mix, let sit for 10 minutes before serving

New recipes!

Make sure you come back by Tuesday for a brand new  post.  I will be adding my Honey Glazed Chicken.  And let me tell you, you will DEFINITELY want to come back for it :)
I will also be adding a coconut bread, and if I get to making them later in the week, some sugar cookies!

Sweet and Sour Meatballs

I love sweet and sour things.  Hawaiin chicken, pulled pork....anything tangy like that.  So when I stumbled across this recipe, I knew I had to try it.  It is so simple but yet so yummy :)

Meatballs:
1 1/4 pound lean hamburger
1/2 cup bread crumbs
1/2 onion, chopped

Mix and form meatballs.  PLace in a large casserole dish and bake for 30 minutes at 350.  Drain grease and pour sauce over (recipe to follow).  Cover with tinfoil and bake for an additional hour.  Serve over white rice

Sauce:
2 (10 3/4 oz) can tomato soup
4 tablespoons vinegar
1 teaspoon powdered mustard
2 tablespoons soy cuce
1 cup brown sugar
salt and pepper to taste

Mix together and pour over meatballs.  I will either 1 1/2 times the sauce or double it depending on how many I am feeding that night.