Pistachio Ambrosia

Pistachio Ambrosia Salad

Makes 16-20 Servings

2 Cans (17 ounces) Fruit Cocktail

2 Cans (20 ounces) Crushed Pineapple

4 Packages (3.4 ounces) Instant Pistachio Pudding Mix

2 Cups (16 ounces) Sour Cream

1 Carton (12 ounces) Frozen Whipped Topping, (Cool-whip or other)Thawed

Drain fruit and save approx 3 cups of juice. Set aside. In a large bowl add pudding mix and saved juice. Mix till smooth. Stir in sour cream. Stir in whipped topping and mix till smooth. Fold in fruit and chill several hours. You can also add small mini marshmallows if you wish. Also can add small can of Mandarin Oranges drained if you wish.

Sesame Steak Stir Fry

Well blessedly this is a fast, easy recipe to make. Greg and I loved it. Nathan saw all the veggies especially the trees and said can I just eat the meat??? And of course Emma said NO WAY!! Greg and I decided more for us and they can have left over baked spaghetti. (Thank Heaven for leftovers) Greg traded my trees for the his snow peas. See how nice it is to share.

Sesame Steak Stir Fry


2 pounds flank or skirt steak

3/4 cup sesame salad dressing (I used Costco Sesame Oil Salad Dressing)

2 Tablespoons light Soy Sauce (Kikkoman)

2 Tablespoons Lemon Juice

2 Tablespoon Minced Ginger (Gourmet Garden in produce section works great)

4 teaspoons minced garlic (divided)

2 Tablespoon Canola Oil

1 large Yellow Onion

2 bunches Swiss Chard, leaves (separated, rinsed, dry, coarsely chopped)

1 teaspoon Sesame Oil

(Note: I used a Fresh Vegetable stir fry mix I purchased from Costco that had fresh red bell peppers, carrots, onion, snow peas, broccoli instead of yellow onion and swiss chard)

1. Slice steak into 1/2-inch strips, slicing against the grain.

2. Place steak in a large zip lock bag and add salad dressing, soy sauce, lemon juice, ginger, and 1 teaspoon garlic. Seal and gently massage bag to combine ingredients. Marinate in refrigerator for 8 to 24 hours. Remove steaks and reserve marinade.

3. In a large skillet or wok, over high heat, heat 1 Tablespoon of canola oil. Add beef and stir-fry for 5 minutes. Remove from skillet.

4. Add remaining 1 Tablespoon canola oil to pan. Add onion and remaining 3 teaspoons garlic; stir fry for 3 minutes. Add chard and stir fry for another 3 minutes. Add 1/2 cup water and stir fry until almost dry. Add the reserved marinade, another 1/4 cup water, stir-fry until almost dry. Add steak to pan and stir-fry for 2 minutes or until heated through. Drizzle with sesame oil just before serving.

(I removed steak and added 1 tablespoon canola oil and added my stir-fry vegetables. Cooked for about 5 min till just about done. Added steak and cooked for about 2 more minutes. Just till veggies were softly crisp.)

Baked Spaghetti

This recipe happens to come from a newer cookbook I got several months ago. The Comfort Food Diet. As we all need comfort food and Greg and I need to keep to our diet what more could I have asked for..

Here is what you will need:

1 package (16oz) spaghetti noodles

1 1/2 pounds lean ground beef ( I used some left over ground beef from dinner last night & added 3 mild Italian sausage from the freezer) Turned out better I think.

1 medium Onion, Chopped

1/2 cup green bell pepper ( I don't use as no one likes these)

1 can (10-3/4oz) Condensed Cream Of Mushroom Soup, Undiluted

1 can (10-3/4oz) Condensed Tomato Soup, Undiluted

1 can (8oz) Tomato Sauce

1 Cup Water

1 Teaspoon Salt

1 Teaspoon dried basil

1 Teaspoon dried Oregano

1/2 Teaspoon dried Marjoram

1/2 Teaspoon dried Rosemary, Crushed

1/8 Teaspoon Garlic Salt

1 Cup (4oz) Shredded Part-Skim Mozzarella Cheese, Divided


1. Break spaghetti in half; cook according to the package directions. Meanwhile, in a dutch oven (I used a skillet) cook beef (and/or/both Italian sausage) onion, pepper over medium heat until meat is no longer pink; drain any liquid. Stir in the soups, tomato sauce, water, spices.

2. Drain spaghetti; stir in meat sauce and 1/2 cup cheese. Add to a 13x9 inch greased baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Serve with a nice tossed salad and if you wish a slice of garlic. Nice glass of red wine.


Nutritional Facts:
1 cup equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein.

Like with any of my postings please let me know if you tried a recipe and if you liked it or not or if you changed things around I would love to hear any and ALL comments.

Tomorrow I have planned a sesame steak stir fry will let you how it turns out. Much love and blessings to you, your family and your cooking...

Quick Apple Bundles (or other fruit)

The recipes is actually called "Quick Apple Bundles" I have made them this way and turned out great. The family gobbled them up. I then decided to try other fruits and they also became a hit.
(If you need this emailed to you let me know)

Makes 4 Servings (I use both packages so Makes 8 Servings)
Prep Time:10 Min
Bake Time:20 Min

1/2 package refrigerated pie crusts ( I use the whole package)
1 Can Comstock Cinnamon Apples ( I have used Cherry, Peach) Also frozen berries drained
1 egg white, lightly beaten
Raw Sugar
1 (12oz) jar of butterscotch or caramel topping
1 Tbsp. Bourbon (Optional) (Used only when using apples but I sometimes leave out)
Chopped pecans

1. Preheat oven to 425 Degrees. Unroll pie crust on a lightly floured surface. Cut pie crust into fourths. Divide apples among the four (or 8) pieces, placing the fruit in the center. Pull the corners over the fruit, the pinch the edges to seal. (Make like a little purse with the edges up at the top). Place on a greased baking sheet. Brush with egg white, and sprinkle with raw sugar. Bake 20 to 22 minutes or until golden brown.

2. Meanwhile, stir together butterscotch or caramel topping and if desired bourbon in a microwave-safe bowl at HIGH 30 seconds; stir. Serve over the apples (I only use the topping when I make apple bundles) Then sprinkle with chopped pecans.

Cashew-Orange Chicken

Well we started out this vacation (Saturday Actually) with a craving for Chinese Food. My heart craved homemade but my mind instantly decided to pick up the phone and call Pick Up Stix...Well the heart is always stronger then the mind...(Sometimes) So I cracked open the dust bunny covered cookbook (Actually wasn't dusty but thought it would express how long it has been since I used them).

I have found myself enjoy the food network show "Semi-Homemade" I have a cookbook of hers and found a great EASY recipe for Cashew Orange Chicken. Then a quick run to Costco to buy a bag of Pot stickers and TaDa Chinese food.

Cashew Orange Chicken

1 Tablespoon minced Ginger (Gourmet Garden Tube made it very easy in produce case)
1 Tablespoon crushed Garlic
1 Bottle (11.75oz) Stir-Fry Sauce (Kikkoman)
2 Tablespoons Orange Juice Concentrate
1/3 Cup Thinly Sliced Green Onions
6 Small Dried Hot Red Chile Peppers (Optional) I didn't use
2 Pounds boneless, skinless chicken breasts, cut diagonally into 1/2inch pieces.
(I used boneless, skinless chicken tenders I had in freezer they defrost faster)

For The Stir Fry:

1/4 Cup Peanut Oil
1 Cup Cashew Halves
1 Tablespoon Orange Marmalade
1 Tablespoon Toasted Sesame Oil

You can marinade the chicken if you have time. I didn't and it turned out great.

1. For the marinade, place ginger, garlic, stir-fry sauce, Orange juice concentrate, green onions, chilies (optional) in a large zip lock bag. Gently massage bag to combine ingredients. Add chicken. Marinate in the refrigerator 8 to 24 hours. When ready to cook remove chicken, reserving marinade, set aside.

2. For the stir-fry, over high heat, in a large skillet or wok, heat oil. Add chicken and stir fry for 2 to 3 min or until almost cooked through. Drain off extra oil.

3. Add the reserved marinade, cashew, and orange marmalade; stir fry for an additional 2 minutes or until heated through. Drizzle with sesame oil just before serving.

Makes 4 servings

Play Time

Well I am now on vacation for almost 3 weeks. So we can all guess what this means.....COOKING!!! I have dusted off the cookbooks and printed out a calendar and started planning meals, snacks, baking, you name it I am gonna try it..

Stay tuned for what comes from the kitchen...

Back To The Kitchen!!! WOOHOOO

Well it has been a hard month from end of January till now...I haven't had much time to experiment with cooking new things let alone use my bread machine or new infrared cooking unit my friend Cheri gave me. I have been so busy moving my work office to a new and NICER office across the way. You can just guess how much stuff we had to move as we have been there for 12 years, plus all the medical equipment and patient files. But I am officially done moving and have pretty much finished the unpacking and setting up of the new office. Just a few more things to do. I have been so blessed with the help of Hubby Greg and his stepping up and helping with the move, to cooking dinner on the days I was to tired to pick up my own fork to eat let alone cook. I am so looking forward to getting back in the kitchen and cracking open the cookbooks and exploring the wonderful new things I find.

MORE good news, on top of the move I had to play taxi driver to Nathan while he prepared for Ladder Matches in golf to see if he could make it on the high school golf team....All his hard work, new golf clubs for Christmas and just because, mom's driving and most of all the prayers I requested from family and friends HE MADE IT ON THE TEAM!!!!!

So now I will still have to play taxi and drive to multiple golf course on top of work and cooking, but I look forward to the challenge GOD has presented to me especially on how to budget my time and cooking time. HE continues to guide and direct me in my hearts desires and what more of a desire then to see my children happy and achieve their goals and to me achieving my goals of providing a well cooked meal and a clean home to my family.

SO happy cooking to you and to me and keep checking back so I can share my cooking success and disasters as I am sure I will have with you and my GOD bless your day and every journey you take. Plus keep sending me your favorite recipes to try.

Hugs and prayers

Beef Stew

Well I know it has been awhile. I haven't had any extra time to play with my cookbooks or experiment with making any new ones the last several weeks. I have been busy moving my work from one office to another and all that moving a doctors office in tales. Boxing, filing moving files, change of address for EVERYTHING...You know!!! But never fear I have still been cooking and even Greg has pitched in with both moving help, cooking, and playing Bob The Builder at my new office. But we have been sticking to the basic: tacos, soup, steak, chicken. TILL TODAY!!!

I had a day off and decided to stay home and work on my laundry, house cleaning, resting and such and cooking. I have had some stew meat in the freezer, which seemed to glare at me every time I opened the freezer it would say "HEY LADY YOU BOUGHT ME MONTHS AGO WHEN YOU GONNA DO SOMETHING WITH US" Well today I decided today would be the day.

I put the stew meat on defrost, grabbed the vegetables (yes I said vegetables) out of the fridge. (can you believe I now buy vegetables and keep them on hand...Wonders never cease). I peeled up 2 large potatoes, 4 carrots, sliced some mushrooms, green onions, opened a can of diced tomatoes, and mild green chili's and some garlic. Once I floured the meat I browned it in a pan. Once browned I added the meat to a stock pot added the vegetables and canned items, opened a can of beef broth, added 1 cup of water and half a package of dry onion soup mix and simmered all day. It turned out really good and Nathan and Greg enjoyed theirs with some cheddar cheese grated on top. Little did I know Greg was looking for canned stew the night before while I was at work.

Well hope to get some more cooking done this weekend or maybe Monday with it being a holiday and the office is closed. Hope all is well with you and you all are doing good. May God bless your day.
Hugs

Recipe for the Chicken Artichoke Rice Casserole

I was asked to add the recipe for the Chicken Artichoke and Rice Casserole from the Mennonite Girls Can Cook Blog as some have had trouble finding the link I posted. So here is the recipe I used to make last nights dinner. Again thank you to the Mennonite Girls Can Cook for the recipe it was simply wonderful.


White Sauce*

• 6 Tbsp. margarine or butter
• 6 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper ( I often use Montreal Steak Spice)
• 1 1/2 cups chicken broth
• 1 cup milk

*2 cans of undiluted cream of chicken soup can be substituted for the white Sauce.

Casserole:

• 1 1/2 cups julienne cut (2 x 1/4 x 1/4") carrots
• 1/2 cup julienne cut green peppers
• 1/2 cup julienne cut red or yellow peppers
• 1/3 cup green onions cut into 1" strips
• 1 Tbsp. butter or margarine
• 1/2 cup milk
• 1/4 cup dry sherry
• 2 1/2 cups cooked chicken cut into strips
• 3 or 4 strips bacon, crisply cooked and crumbled
• 8 oz. shredded cheese ( mozzarella or Swiss or Montery jack or combination)
• 1 1/2 cups cooked white rice*
• 1 1/2 cups cooked wild rice*
• 1 or 2 14 oz. cans artichoke hearts, drained, and sliced
• 1/4 cup grated Parmesan cheese
• Dried parsley flakes

* I cook 1 cup of a rice blend (found at Costco) which cooks up to 3 cups rice.

For Sauce:

1. Melt margarine in medium saucepan over medium heat (or in microwavable bowl) Stir in flour, salt and pepper.
2. Cook until mixture is smooth and bubbly, stirring constantly.
3. Gradually add milk and chicken broth, and cook stirring constantly until mixture boils and thickens. (or cook for one minute intervals in microwave, stirring well after each interval)

For the Casserole:

1. Heat oven to 350º. Grease 9x13" baking dish.
2. In large skillet over medium high heat, cook and stir carrots, and peppers in 1 Tbsp. butter until crisp tender, adding green onions about half way.
3. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and cheese. Blend well and remove from heat.
4. Combine white and wild rice and spread evenly over bottom of greased baking dish.
5. Arrange artichokes over rice.
6. Spoon chicken/sauce mixture evenly over artichokes. (Dish can be covered at this point and refrigerated up to 24 hours)
7. Sprinkle with grated Parmesan and parsley
8. Bake covered for 40 minutes. Uncover and bake an additional 15-20 minutes or until casserole is thoroughly heated and begins to brown.

Chicken Artichoke and Rice Casserole

(My Picture)
Looks almost as good as the recipe blog picture I think

Well all your prayers, my prayers and sending me some luck worked...I accomplished my first casserole...Thank you goes out to the blog of Mennonite girls can cook Your recipe was so easy to follow and the helpful hints with the white sauce made it so quick and easy. Thank you!!!

It turned out so good. We love artichoke hearts so I went with the 2 cans as it was called for 1 to 2 and I used their suggestion of undiluted cream of chicken soup instead of making my own white sauce as I was short on time.

I also made my first NON plain white bread. I used the box mix of sourdough and it turned out ok didn't rise as much as I thought it should but tasted great with the casserole, as I timed it to be done as soon as casserole was done. So hot buttered sourdough was a nice touch to complete dinner.

Stay tuned for more posts of our cooking's. Who knows what we will be cooking up next. Tomorrow is another day off and a rainy day so maybe I will break out the cookbooks again. Hope and pray all is well with you and if you have time drop us a line, or send us a recipe to try and post...
GOD BLESS

Second Bread

Well I finally got to make a loaf of bread truly from scratch. Greg stopped off at the market on the way home and picked up some actual DRY MILK...He is the best hubby. So yesterday after work I put all the ingredants into the bread machine set the time and prayed. The Lord blessed us with a PERFECT loaf of bread. No sunken places, no over baked spots, PERFECT. We of course had slices of hot bread right from the machine, covered in butter and cheese slices for dessert last night. I am truly loving my bread machine and cant wait till Wednesday or Thursday to try making rolls or pizza crust or french bread something besides White bread. It is time to venture out. Wish me luck on the bread.

Should you have time in the wishing me luck department I will need some luck for tomorrow's dinner in which I will be making my first casserole. I know you must be thinking first casserole she must be kidding everyone makes a casserole. WELL...I must say it is my first. I found a wonderful recipe on a blog I follow called...Mennonite girls can cook... This blog has helped me venture out of my little taco, chicken, hamburger, shell. So tomorrow we will be having (I pray)

"Chicken Artichoke and Rice casserole"(Photo Taken From Their Blog)

This just looks and sounds delicious so Greg and I decided this was going to be a dish to try. I will tell you all about it tomorrow night.
Hope you are all staying dry from the rain or snow and that the LORD has blessed your day.

First Bread

Well, I have ventured into uncharted water..I bought a bread machine and attempted to make my first loaf of bread. I recall growing up in a house where I used to watch my mom mix the dough watch it rise on the counter and then watching her roll it out into all different kinds of bread. Rolls, pretzels, pizza dough to your basic white sandwich style bread loaves. I must admit I am VERY VERY timid when it comes to yeast. I am terrified to do anything that calls for yeast. Well I decided that since I wanted to learn cooking more, stop eating out and eat healthier for not just myself but for my family. SOO I took my Christmas money and bought a bread maker.

Today my hubby Greg went to the store for me as I was doing laundry and cleaning house. I sent him with a small list of Bread Flour (Recommended for bread machines), Active Fast Rising Yeast, and Dry Instant Milk. My wonderful hubby came home with Bread Flour, Active Fast Rising Yeast, Canned Milk, and a box of Country White Bread mix where you just add water. As I unpacked the bags I soon found no dry instant milk box but found canned milk. I asked where the dry milk was and he said I bought two cans of it isn't that it. I explain to my hubby "Honey you know the box that your mom used to buy when you were a kid. Mostly was a red white and blue box that said Carnation Instant Milk. You just add water to the flakes, tasted terrible but parents still made you drink it" He responses with NO..I couldn't stop laughing and thinking ok how many other kids didn't have to drink this as a kid. Was I the only one punished to have to drink this???

But all is not lost. Since Greg brought me a box mix I was able to still try out my new machine. As I put the mix together and load the machine I watch and wait. Every few minutes check on it and peak through the window. Blessedly my manual has a break down for all us watched pot people that breaks down the time and what the machine is doing at that time.

Three hours later and a little sunk in but smelling GOOD. We are ready to taste it. It was very very good. Nice and warm with melted butter. I am looking forward to learning more and making it without a mix. But for the first time I am very happy and blessed my hubby bought a mix.