Thursday, February 24, 2011

Herbed Mashed Potatoes

I love these mashed potatoes. I never make gravy because they are so good by themselves.

Herbed Mashed Potatoes (Serves 8)
8 medium potatoes (about 3 lbs) peeled or unpeeled
½ to ¾ cup milk
5 Tablespoons margarine, softened
1 package Ranch Dressing Mix

1. Peel and cube potatoes.
2. Place in 2-qt saucepan and add enough water to just cover potatoes.
3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork.
4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier.
5. Mash potatoes in pan with potato masher or hand mixer.
6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix.
7. Mash until fluffy.
This is just half. I made this a week ago, and we ate about half. I froze the leftovers, and we had the other half tonight.

Wednesday, February 23, 2011

Corkscrew Lasagna

This lasagna is the greatest because you just throw it all together- there is no layering like most lasagna recipes. So it is a lot faster and I think the rotini pasta is more fun to eat!

1 30oz bottle of spaghetti sauce
1 12oz box of rotini pasta
1 pound ground beef
1 pound cottage cheese
1 egg slightly beaten
18 oz mozzarella & cheddar cheese mix

Cook pasta, drain and set aside. Cook ground beef in skillet and then mix with cottage cheese. Stir in the egg and 1/2 of the spaghetti sauce and mix well. Add pasta. Pour into 9x13 pan. Pour remaining sauce on top and sprinkle with the cheese. Bake at 350 for 20 minutes and dish up!


Monday, February 21, 2011


We made it the other night and it was the perfect appetizer and we're still snacking on it!
If cooking for two, I definitely recommend halving the recipe

2 cups diced tomatoes (squeeze out the seeds before dicing...this was especially fun...or maybe it's just me)
1/3 cup diced red onion
1/2 Tbs balsamic Vinegar
1 tsp olive oil
1/4 tsp salt
1/4 cup chopped fresh basil leaves (I used basil herb mix- not sure if it's the same in the states but it worked just the same as fresh!)
1 french baguette or bread of your choice (we did a sourdough baguette)

*optional: 1 clove of garlic & mozzarella cheese

Preheat oven to 400°.

Combine tomatoes, onions, balsamic vinegar, salt, peter and 1 tsp olive oil in a bowl & mix.
Add basil and mix again.
Give it taste if you want to by adding extra salt/pepper. (I didn't add any)
Cover and put in fridge.

Slice baguette in half inch slices and place on baking sheet. 
Drizzle or brush some olive oil on top.
Place in over for 8-10 minutes until lightly toasted.  Remove from oven.
*Optional: Slice garlic clove in half and rub cut side down on each piece of bread
*Optional: place one slice of mozzarella cheese on the bread
Top bread with about a tablespoon of the tomato mixture.

Recipe makes about 24 slices.

Sunday, February 20, 2011

Honey-Lime Chicken Enchiladas

Don't be afraid of this recipe. When my husband first heard I was making this, he was afraid it would be too sweet. It does have honey in the title. After making it, we found it wasn't sweet at all but delicious! It has become one of our favorite meals to eat.

Honey-Lime Chicken Enchiladas
6 T honey
4.5 T lime juice
1 T chili powder
1/2 t garlic powder
1 lb cooked chicken, shredded (I never use a whole pound because it's expensive. I always use a little less and add a little rice to fill it in.)
flour totillas
colby or monterey jack cheese, shredded (I just use cheddar because it's cheapest. I have also used a Mexican blend of shredded cheese and that was tasty.)
10 oz. can green enchilada sauce (When using a 9x13 i like to use 1 1/2 10 oz. cans)

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill four tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 min. Put it under the broiler at the end to make the
cheese brown and crispy on the top.

I like to pair this with a yummy green salad and milk. Enjoy!


Friday, February 18, 2011

Chicken & Stuffing Bake

This is one of my favorite recipes. Its fast and simple and my husband is pretty dang content with any recipe that involves cream of chicken soup! The ranch seasoning is basically my universal seasoning that I put in just about everything- all it is is the powdered mix that you can buy by the packet or in a jar at just about any grocery store, but you dont have to have it. Hope you like it!

1 pkg Stuffing (Stovetop is my fave)
1 lb of chicken , cut into 1in pieces
1/4 C. sour cream
1 can cream of chicken soup
1 tbsp ranch mix seasoning (optional)

1. Preheat oven to 400 degrees
2. Prepare stuffing according to directions, set aside
3. Mix chicken with cream of chicken soup, sour cream, and ranch seasoning in 9x9 dish
4.Top with stuffing
5. Bake 30 minutes or until chicken is done

Happy Eating!!!

Thursday, February 17, 2011

and we're off!


I'm Kaylee, 
and I'm Jamie, 
and I'm Heather!
We decided to start this blog to share our recipes with each other.
This way we can share them with you too!
These recipes aren't meant to be elaborate- just daily cooking in the home- tested by one of us.
Easy peasy.

Hope you enjoy!