Thursday, October 30, 2008

{taco ring}







Friday, October 17, 2008

{Mom's famous egg rolls}

So many people ask us for this recipe but it's one that our family has been doing for so long we don't use a recipe. It's more like open this dump it in, pour some of this, add this, etc. Well last night I went to my Mom's house to help her make egg rolls and we decided to measure things and take pictures so that now we will be able to tell people the recipe. This recipe makes 48 egg rolls so make sure you have a big party or take some to your neighbor's I promise they will love you. They really are very easy to make so don't let them intimidate you. I am all about easy and these are easy I promise. Here is what you will need:

1 bag bean sprouts
2 bags cole slaw mix (or 3 bags cole slaw 2 bags bean sprouts)
3 chicken breasts boiled and diced (if you are in a hurry canned chicken will work)
1/4 cup soy sauce
1/4 cup sugar
1 tsp salt
4 packages egg roll wraps
oil for frying the egg rolls
You can find the bean sprouts and cole slaw mix in the produce section.
Dump the bean sprouts and cole slaw mix into a large bowl. Add sugar, salt, and soy sauce then mix thoroughly. (my mom added a fresh veggie mix to this recipe but it is optional and we don't normally add it)
Boil your chicken and then dice it up in small pieces.
If you are in a hurry you can use canned chicken just make sure to dice it up. Add the chicken to the cole slaw mixture and give it a toss. It will seem dry to you but let it sit about 15 minutes tossing every few minutes. The mixture will sweat and you will have liquid in the bottom of your bowl so as you are making the egg rolls continue to toss it around every so often. This would be a good time to heat up your oil. Pour enough oil in the pan to cover half the egg roll.
Open all of your egg roll wraps and set them where you will be rolling your egg rolls.
Grab a bowl of water, you will need this to wrap the egg rolls. Bring the water, egg roll wraps, and filling to the table.
Dip your fingers in the water and shake off the excess water, now run your fingers along all four sides of the egg roll wraps. Be careful not to use to much water or they will pop when you put them in the oil. Use just enough water to make them sticky.
Place a small amount of the coleslaw mixture in the corner of the wrap. Be careful not to add to much or the wrapper will break.
Fold the bottom over the mixture and pinch the bottom two edges to seal them together.
Now take the left side and fold it over the middle.
Do the same to the right.
Now roll it up like a burrito.
Fry them in the pan until the are a golden brown on medium high heat. Then flip them over and do the other side.
When you take them out of the oil we like to lay them on a slant so that the excess oil can drain out.
We like to eat them with sweet and sour sauce and this is our favorite recipe and again it is very easy.
2 Tbsp cornstarch
1/2 cup sugar
1/4 white vinegar
1/4 cup pineapple juice
2 tsp soy sauce
1/4 cup water
red food coloring ( use as much or as little as you like or until you get the desired color)
Combine all ingredients in a sauce pan bring to a boil then simmer for 5 minutes.
Enjoy!

Monday, October 6, 2008

{sweet and sour sauce}

1/2 cup packed brown sugar
1 Tbsp cornstarch
1/3 cup red wine vinegar
1/3 cup unsweetened pineapple juice
1/4 cup chopped green pepper
1 Tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger

In a saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, soy sauce, garlic and ginger. Cook over medium heat until thick and bubbly, stirring constantly. Cook and stir 2 more minutes. At the end add bell peppers and pineapple chunks. (if desired) Serve warm over spare ribs, egg rolls, chicken, pork, etc.

{Bowler Family macaroni salad}

1 pkg salad macaroni cooked, drained, and rinsed
1 to 2 pounds of cheddar cheese cut into cubes
1 to 2 cans olives, sliced
1 bunch green onions, sliced
3/4 to 1 cup mayonnaise

Mix all ingredients together. Chill

{Amelia's Famous Potatoes Au Gratin}

5-7 russet potatoes
1 can beef broth
1 small carton heavy whipping cream
salt and pepper
2 cups grated mozzarella cheese
1 bundle green onions (sliced)

Preheat oven to 350*.
Peel and slice potatoes (thin) about 1/8 of an inch.
Use a 9x13 inch pan.
Layer the bottom of the pan with potatoes, sprinkle with green onions, salt and pepper.
Repeat this layer until approximately 1-2 inches from top of pan.
Mix 1/2 can of the beef broth and all of the cream. Pour mixture over the top of the completed layers.
Cover with foil.
Bake for 45 minutes.
Take out and add cheese then bake for another 25 minutes uncovered.

{Seminary Bread}

Seminary Bread (I am sure their are other names but this is what we call it)

1 2oz pkg chopped walnuts
1 pkg Bridgford frozen rolls 24 pack ( you can use any brand)
1 small box Jello butterscotch pudding (only use 1/2)
cinnamon
1 stick of butter
1 cup packed brown sugar
Night before:
Spray Bundt Pan with cooking spray, pour walnuts evenly around the bottom of the pan and then add frozen rolls. Sprinkle 1/2 the bag of butterscotch pudding evenly over rolls. Sprinkle with cinnamon (use as much or as little as you would like)cover with towel and let rise overnight. In a saucepan add butter and brown sugar.I let this sit out overnight on the stove
In the morning your rolls should look like this. Melt the butter and sugar mixture then pour over rolls. Be careful not to let the mixture roll off onto your counter or stove. Place in a 350* oven and cook for 30 minutes. I placed a baking sheet under it because it will spill over.

{Mimi's Cafe Corn Chowder}

4 Tbsp butter or margarine
6 Tbsp onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potatoes, peeled and cut into 1/2 inch cubes
3 cups frozen corn
2 Tbsp sugar
2 tsp salt
1 pinch white pepper
3 Tbsp flour
1 qt half and half
On medium heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown.
Add water, potatoes, corn and seasonings.
Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the half and half and stir into soup.
Add the remaining 3 cups of half and half and simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper, if needed.
Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.

{my favorite punch}

1 can frozen raspberry lemonade concentrate
2 liter Sprite (chilled)
fresh or frozen rasperries
Mix all ingredients and serve.

Friday, October 3, 2008

{m&m cookies}


m&m Cookies
Sift Together:
4 1/2 cups flour
1 tsp. soda
2 tsp. salt
Other Ingredients:
2 cups white sugar
1 cup brown sugar
4 tsp. vanilla
2 cups shortening
2 cups m&m's
4 eggs
Cream shortening and sugars together. Add eggs and vanilla - beat until smooth. Add sifted dry ingredients and stir until blended. Stir in m&m's. Drop by the spoonful on greased cookie sheet. Bake at 375 for 10-12 minutes (lightly brown). Enjoy!

Tuesday, September 23, 2008

{Easy Stroganoff}


3 cans cream of mushroom soup
1 16oz container of sour cream
1 medium onion diced
1/2 packet dry onion soup mix (I use Lipton)
round steak cut into bite size pieces (you can use any beef you would like)
1 bag egg noodles (cook noodles as per package directions)
Saute onion in butter until soft. Add meat and cook until browned. Add soup, sour cream, and onion soup mix, then heat thoroughly. Serve over noodles and add a salad. This is a favorite that my kids ask for all the time.

Thursday, August 28, 2008

{cantaloupe and ice cream}


This recipe was and still is a favorite in the Bowler home. Growing up my sister Lynda always had cantaloupe and ice cream instead of the traditional cake and ice cream for her birthday. You might think it sounds a little strange but give it a try you will probably like it.
Cantaloupe and Ice Cream
chilled cantaloupe (you can either cut the cantaloupe into two halves scoop out the seeds and use it as a bowl or dice it up like this)
vanilla ice cream
place in a bowl with vanilla ice cream on top. Serve immediately. Enjoy.

Monday, August 4, 2008

{Amelia's Tamale Pie}


This recipe is definitely going to be added to my "make more than once" pile. The kids all loved it and they all had at least a second helping if not more. Kaidee had 4 servings...lol This is my sister in law Amelia's recipe that she just kind of threw together and it is so easy and so good.

Tamale Pie
1 lb. ground beef
1 cup of corn (I used frozen, but I guess you could also just use a can of corn)
1 small can of sliced olives
1 large can of tomato sauce
1 packet of Lawry's taco seasoning
1 packet of Marie Calendar's corn bread
1. Cook ground beef, seasoning with garlic salt and pepper (drain)
2. Add corn, olives, tomato sauce and taco seasoning (set aside)
3. Follow directions on back of corn bread
4. In a 9x13 pan add the meat mixture and spread out evenly. Next add the cornbread mix and cover meat mixture completely.
5. Cook at 375* for 35 minutes and sprinkle with some cheddar cheese!! (optional)

Wednesday, July 16, 2008

Homemade Ice Cream

This is my favorite homemade ice cream recipe. I love homemade ice cream in the summer.

3 Cups Heavy Cream
2 Cups Sugar
1 T Vanilla
Pinch of Salt
Milk
Fruit of choice (optional)

Combine first 4 ingredients in ice cream maker. Fill up to 2/3 container with Milk. When ice cream is almost done add fruit.

Remember to add rock salt to your ice on the side of your ice cream machine it helps the ice cream to freeze faster.

Friday, May 16, 2008

{not your ordinary mac and cheese}


I got this recipe off of the pioneer women cooks blog. I love her blog if you haven't looked at it well your missing out on something special. My family all loved it even Cole. I am not going to lie I had three helpings and I even scraped the plate when I was done. Let me know if you like it as much as we did. Happy cooking.

4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt
Pepper

Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
Serve with juicy steak, with grilled shrimp, chicken, or on its own.

Friday, May 2, 2008

Tasha's Tortilla Soup

My friend Tasha made this for pictionary and it was so yummy. I had two bowls of it when I first got to pictionary than I had one more before I left. If you love soup like me then you will love this. Tasha said that it was very easy to make.

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Wednesday, March 26, 2008

{the best apple dessert period}






This is a yummy and simple recipe that I got here. I just wanted to take a straw and suck up all the juices with it.


2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoon vanilla
cinnamon
1 small can Mountain Dew


Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Saturday, March 22, 2008

{spinach dip}


1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped (optional)


Combine all ingredients and chill about 2 hours.

{Strawberry Spinach Salad}




Salad:
6 cups torn spinach (about 1 lb)washed and drained
2 or 3 green onions, sliced
1/2 cup sesame seeds
2 cups sliced strawberries
1/2 cup slivered almonds

Dressing:
1/4 cup sugar
1 1/2 tsp olive oil
1/4 tsp paprika
2 Tbsp rice vinegar
3/4 tsp poppy seeds (optional I don't add these)

Mix the spinach, green onions, and strawberries in a large bowl. Put the sesame seeds and almonds on a pan and brown in the oven or broiler. Add the browned sesame seeds, almonds, and dressing to the salad and mix up just before serving. Makes 6 servings.

Sunday, March 16, 2008

Grandma Mary Soup


This is a soup that Amelia's mom used to make her when she was sick. It's one of Chase favorite things to eat. It is a comfort soup that is very easy to make and it has a great flavor. It goes really well with grilled cheese sandwiches.

1 small can of tomato sauce
2 cubes (or four teaspoons) of chicken bouillon (I like the Knorr brand) ( I suppose that you could use chicken broth too..but you loose some flavor)
about 1 1/2 - 2 cups of the small shells pasta (just a guess..depends on how "brothy" you like)
4 cups of water
garlic
salt and pepper
oil

1. Brown the shells with the oil
2. Add water, chicken bouillon, tomato sauce
3. Sprinkle top with garlic salt and pepper (sort of heavy pepper)

Let simmer for about 15 minutes. Careful it's usually pretty hot!

Sunday, March 2, 2008

Cream Cheese Chicken


I got this recipe from my Blog friend Emily. She seriously has got the best recipe's. Everything that I have made from her blog is outstanding. Darian could not stop talking about how good it was and the kids wanted the leftovers for breakfast instead of cereal. I will definitely be making this in the future.


Cream Cheese Chicken

4 boneless skinless chicken breasts
1 package dry Italian dressing mix
1/2 cup water


Cook these ingredients for 4 hours on low in your crock pot.
Then add:

8 oz. Cream Cheese
1 can Cream of Chicken soup


Cook one more hour on low or until sauce is bubbly. If sauce is too thick add more water!
Serve over Rice, Mashed Potatoes, or Noodles

Tuesday, February 19, 2008

Triple Layer Banana Creme Pie Bars


I got this recipe on the tried and trues blog. There is a link on my blog. I made it the other night and took it to my parents house. They all loved it. Some people had thirds. I love the fact that it is so easy and not to bananaish (is that a word?)

1 1/2 c. crushed Nila wafers
1/2 c. chopped pecans
1/3 c. butter, melted
3 bananas, sliced
3 c. cold milk
2 pkg. (4 oz) vanilla instant pudding/pie filling
2 1/2 c. thawed cool whip

Preheat oven to 325*. Mix wafer crumbs, nuts, butter in a 9x13 dish. Press firmly onto dish. Bake 8 mins. Cool 10 mins. Top crust with sliced bananas. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk, for 2 mins or until well blended. Spoon 2 cups of the pudding over banana layer.Gently stir 1 c of cool whip into the remaining pudding. Spoon over pudding. Top with remaining 1 1/2 c. whipped topping. Refridgerate for 2 hours. Store leftovers in fridge.

Friday, February 15, 2008

Homemade Mac and Cheese


This is my sister in law Tiffany's recipe. My kids love it and it is very filling plus they don't complain about the broccoli in it.

Homemade Mac and Cheese

1 bag of large elbow noodles
2 eggs
1/2 cup milk
4 cups grated cheddar cheese (I like to mix motz and cheddar) add more cheese if needed. Bobby likes his extra cheesy
2 broccoli crowns (chopped)

*boil the elbow noodles in a large pot and strain when finished
*beat together the eggs and milk, and mix in with the noodles
*in a large casserole dish layer your ingredients. As follows: noodles, cheese, broccoli, noodles, etc...
*bake at 375* for 35 to 40 min, or until browned on top.
*serve and enjoy

Monday, February 11, 2008

Bobby Casserole

This is one of our families favorite casserole's. We even named it after my brother because it is his favorite too. It is very easy to make and has lots of veggies in it. I like to make this when I am taking a meal to someone and I always get a big thank you.

1 1/2 lbs ground beef browned and drained
1 family sized can alphabet vegetable soup
1 large pkg of egg noodles cooked
optional- corn, cooked broccoli, or zucchini
2 C grated cheese (approximately)

Mix ground beef, soup, and noodles and vegetables. Pour into a 9x13 pan. Cover with cheese. Cover pan and bake at 350 degrees for 30 minutes. Uncover and bake for an additional 10 to 15 minutes or until slightly brown.Serve with tossed salad and hot garlic toast or rolls. It is an especially favorite dish of children.

Homemade Rootbeer

My family is famous for our homemade rootbeer. I am always being asked by my kids teachers to make this for their parties. It is suprisingly easy and the finished product is to die for.

1 bottle root beer extract
5 gallons water

5 lbs sugar
10 lbs dry ice

Mix sugar, water, and root beer extract in a large ice chest. Add dry ice. Stir frequently.

Spanish Rice


This recipe is very easy and very good. It goes well with the enchiladas and if you have any leftover it goes great in a burrito.

2 T oil
2 C rice (not instant)
1 tsp garlic chopped
1 medium onion chopped
4 C chicken broth
1 (6 oz.) can tomato sauce
1 medium tomato chopped

Saute rice, garlic, and onion in oil over medium heat until brown. Add chicken broth and tomato sauce. Bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Do not remove lid while cooking.

Friday, February 8, 2008

Lana's Enchiladas


Here is a recipe for my Aunt Lana's famous enchiladas. They are too die for good too. My family asks for these all the time.

2-3 large chicken breasts
1 medium onion chopped
1 1/2 C grated cheddar cheese
1 1/2 C grated mozzarella or jack cheese
1 can olives chopped
2 dozen corn tortillas
1 (28 oz) can Las Palmas enchilada sauce

Cook chicken breasts and shred. Chop onion. Chop olives. Mix cheddar and mozzarella cheese together. Warm up tortillas in microwave (warm up tortillas enough to roll without breaking). Dip one tortilla in enchilada sauce. Place in 9x13 pan and fill tortilla with chicken, cheese, and onion. Roll. Continue until pan is full. Pour excess enchilada sauce over the rolled tortillas. Top with remaining cheese and spread olives over the top of the cheese. Cook in preheated 350* oven for 20-30 minutes (until hot and bubbly).

Tuesday, January 22, 2008

Creamy Chicken Noodle Soup


This recipe is to die for good and to die for easy... I made it last night for dinner and everyone loved it. All the kids had seconds and some even wanted thirds. Thank you Emily for sharing this recipe with me.

Creamy Chicken Noodle Soup
5 cups chicken broth (I added 3 more cups of water because I like more liquid in my soup.)
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 chopped onion (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag of Reames homemade egg noodles (freezer section)( I used the regular dried pasta because they didn't carry this brand and it was very good)
1 Rotisserie chicken (I used a can of chicken from Costco)

Pick all of the chicken off of the Rotisserie chicken and shred. Put chicken stock, carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, soup, and milk into broth and vegetable mixture. If the soup is not thick enough for your likings, make cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad!

Just Like Olive Garden Alfredo Sauce

I got this recipe from my friend Emily and I thought that I would share it with you. I have been looking for an Alfredo sauce recipe that is good and I think that I have found it.


1/2 cup Butter
2 to 4 oz. Cream Cheese (depending on how cream cheesy you want it)
1 pint Heavy Whip Cream
3/4 tsp. Garlic Powder
pinch of salt
pinch of pepper
1 cup Parmesan Cheese

In saucepan, melt butter. Add cream cheese, whip cream, garlic, salt, and pepper. Whisk until smooth. Bring to a boil. Drop heat but keep heat high enough for a simmer. Simmer sauce for 20 minutes, stirring every few minutes. Take from heat and stir in cheese. Cover and let sit for 5 minutes.

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