The Great 2012 Cooking Extravaganza day 334-347 (week 49 & 50)

December 16, 2012 at 8:38 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!

I can’t believe I’m on week 50 already!!  And I’m sorry I got sidetracked last week and didn’t post, but I hope you will forgive me.

I’ve been so busy, working a little OT, getting presents made, shipping out of state presents, finishing up William’s makeshift Advent calendar.  I just ran out of weekend last weekend!  This weekend, I skipped doing my nails so I would have time to catch up here, make a couple of projects I had wanted to try, finish wrapping the presents sitting around here in bags, clean up a little, you know, all those things that get away from you this time of year!

I’m really looking forward to a four day weekend next weekend!!  Going to bake some cookies, get everything together for Christmas dinner, and pick up the last couple of things on my list for the boys, and maybe a couple of stocking stuffers.  Want to try a new roll recipe I found, too, hopefully we’ll have nice fresh sweet yeast rolls to go with Christmas dinner!!

And I’ve been so turned around, I can’t honestly say I can give you a day by day account of what I made, but I do have a couple recipes to share, a new twist on one I’ve made before, and hopefully you will find something you like here!!

So, on to the food….

Garlic Pork with Rice and Peas

4 boneless pork chops

1 cup frozen peas

1 container garlic flavor Philadelphia cooking cream

Rice made in your rice cooker or stovetop

Trim the little bit of fat from the edge of the pork chops, then cut the chops into small bite sized pieces.


Put about 2 Tbsp olive oil in a frying pan, heat to medium, add in pork and cook until no longer pink.  Add in peas, cover and steam about 5 minutes.  Add in cooking cream, stirring until melted well.  You can add a little milk if needed to thin it out if you want.  Add in the cooked rice, stir until mixed well, and serve!



Glazed Carrots

1 Cup frozen carrots

2 Tbsp brown sugar

1 Tbsp butter

Put everything in a microwavable dish, cover, microwave 5 minutes, mix and serve!

Coconut Curry Chicken

3-4 boneless skinless chicken breasts

2 cans coconut milk

1 box Golden curry mix

Put everything in the crock pot, DO NOT add any water, cover and cook on LOW 8-10 hours.  Remove chicken from the pot, shred, stir sauce in pot, add back in chicken, serve over Chicken Flavored Rice.




Chicken Flavored Rice

I don’t know about your rice cooker, but here’s how mine works…

Fill to “3” line with water, add in 3 scoops rice and 1 packet of chicken flavoring (I used Knorr’s chicken stock this time), set to COOK and serve when it’s done!

Spaghetti and Meatballs

I don’t think I really need to go into this one…  frozen meatballs, boxed spaghetti, jarred sauce….

Pot Roast

1 3-4 pound pot roast

1 box beef stock

1 packet beef Flavor Boost

1 packet French Onion soup mix

Put everything in the crock pot, set to LOW, cook 8-10 hours, it will literally fall apart, and because you didn’t add any plain water, it won’t be all dried out!!

Home Made Beef and Rice Burritos

1 pound ground beef

2 cups water

1/2 cup taco seasoning

2 cups leftover rice

1 can black beans, rinsed and drained

1 can enchilada sauce

2 cups shredded cheese

8 tortillas

Put ground beef, water and taco seasoning in the crock pot in the morning.  Set on LOW and cook 8-10 hours.  When you get home from work, chop up the beef in the pot, stir in the rice and beans, and add a little more taco seasoning if you need to.  Mine needed just a couple tablespoons more!

Heat oven to 350 degrees.

Put the tortillas one at a time on a plate, sprinkle with a few tablespoons shredded cheese, two large spoonfuls (maybe 1/2 cup??) of the meat, rice and bean mixture, fold in sides and roll into a burrito.



Place in a wide shallow baking pan.  Repeat with all tortillas, you might have a little filling left, but not much.  Pour enchilada sauce over burritos, sprinkle with remaining cheese, and bake at 350 degrees about 30 minutes, or until cheese is melted.  Serve with a little sour cream, or ranch dressing.

Bacon Cheeseburger Muffins

1 pound bacon

1 pound ground beef

2 cans biscuits

1 cup shredded cheese

Cut bacon into small pieces, cook until crisp, remove to paper towel lined plate.  Set aside.

Cook beef until no longer pink, crumbling as you cook.

Press biscuits as flat as you can get them, keeping them round.  Spray muffin pan with cooking spray, put one biscuit in each muffin cup.  Spoon in little shredded cheese, some bacon, some beef, top with a little more cheese.  Repeat until you run out of muffins and toppings.  Bake at 400 degrees for about 15 minutes, or more if needed, to get a nice golden brown edge on the muffins.  Serve with dipping sauces of your choice!



So that’s all I can remember that I cooked, hope you found something you enjoyed!!

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 194

July 15, 2012 at 7:25 pm (Food) (, , , , , , , , , , , , , )

Hello again friends, and welcome back!!  Happy Sunday!!!  Hope you’ve all had a relaxing or productive or exciting or whatever you really wanted it to be weekend!!

Relatively quiet around here today.  Dishes, laundry, vacuuming, pitching stuff that should have been pitched a month ago, you know, all those little things you do on the weekends!  Chores, in other words.

Last load of laundry is drying now, but I think it’s time to clean out the pipes again, it’s taking way too long to dry each load again.  Either that or it’s time to get the thing serviced, which after 8 years, yeah, it might be time.  Can’t say I really have any complaints about the machine, it’s a work horse, just like the washer.  Super duty, super capacity, LOVE my machines!!  Only thing I could wish for is putting them up on a stand or shelf of some kind, but then I wouldn’t be able to reach inside the washer! LOL!!

Kitchen is almost completely cleaned up after all the stuff I did today, only a couple of popcorn bowls left over from last night, and the pan from the bread machine.  Everything else is either cleaned and put away, or in the dishwasher now getting washed.  Had a nice family dinner for a change, James was even home which is unusual, and everyone except William liked what we had, but what’s new, right?  So on to the recipes!!

This is sort of a new twist on the Chicken Cordon Bleu casserole from a few weeks ago.  I started thinking, why does it always have to be the same, what could I change, how could I play with this, but still end up with something just about everyone will like?  So here’s what I came up with….

Santa Fe Chicken Casserole

2 boxes Great Value chicken flavor stuffing

3 cups water

1 stick butter

3 – 4 boneless skinless chicken breasts

1 cup shredded Mexican blend Great Value shredded cheese

5 – 6 strips cooked bacon, crumbled

1 small container Philadelphia cooking cream, Santa Fe flavor blend

Pour the dry stuffing into a 13″ x 9″ casserole dish.  Heat the water and butter in a large measuring cup or bowl in the microwave for about 5 minutes, or until steaming hot but not boiling.  Pour over the dry stuffing and stir until all the dry is wet.

Trim excess skin and fat from chicken breasts, and cut into small bite sized pieces.  Combine chicken, crumbled bacon and cooking cream in a large mixing bowl until chicken is completely coated.

Sprinkle shredded cheese over stuffing.  Spread chicken mixture over the top of the cheese, spreading as close to the sides of the dish as you can without touching if possible.

Bake at 350 degrees for 1 hour.  Serve!

Honey Oat Bread (1 1/2 pound loaf)

7 1/2 ounces water, 80-90 degrees (a little warm)

3 Tbsp honey

1 cup wheat flour

1 cup bread flour

1 cup old fashioned oats

1 1/2 Tbsp dry milk

1 1/4 Tsp salt

1 1/2 Tbsp butter, cut into quarters

1 1/2 tsp bread machine/fast rise yeast

Put water and honey into bread machine pan

Add in dry ingredients except yeast.  Tap pan to settle, then level with a spatula and push a little into the corners of the pan.  Put the butter in the corners.

Make a small well in the center of the ingredients, add in the yeast.  Lock pan into bread machine.

Program for dough.  I don’t know about your machine, but mine runs a 1 hour 20 minute cycle for dough.

Turn out into a lightly greased loaf pan, cover and let rise 45 minutes to 1 hour.

Bake at 350 degrees for about 30 minutes, maybe 35 tops.  You’ll get a nice crusty loaf of really dense moist bread that is great with butter!  Allow it to cool about 30 minutes before cutting and it will cut much nicer, won’t fall apart so easily.

Blueberry Dump Cake (or whatever fruit pie filling YOU like)

1 can blueberry pie filling

1 pkg yellow or white cake mix

1 stick butter, softened and cut into pieces

1/2 cup chopped nuts of your choice (I think the type of nut depends on the type of fruit, I picked almonds this time)

Rub your crock pot with some of the butter.  Pour in the pie filling.  Mix the rest of the butter with the cake mix until crumbly, sprinkle/spread on top of fruit.  Sprinkle with nuts.

Cook on LOW 2-3 hours or until toothpick inserted in center of cake comes out clean.

Allow to cool a bit before serving.  Service with ice cream or whipped cream!

I found this one on someone else’s blog, she’s cooking something in the crock pot every day of the year, so she’s got LOTS of cool recipes to share.  Even found some for fish that I think I might try!

Anyway, that’s it for tonight.  Gonna go shower and relax for the rest of the evening.  Maybe do my nails while it rains…

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 168 & 169

June 20, 2012 at 9:28 pm (Food) (, , , , , , )

Hello again friends, and welcome back!  I know, I know, missed yet another day.  But I cooked tonight, so maybe that will make up for ordering pizza last night.

So, Wednesday…  pay day for me, at least until the company hires me in permanent.  Had a really good day at work, feeling very confident in what I’m doing now, only ask the occasional question, got a pretty good handle on things now.  Hopefully that means I have a good shot at getting hired in as permanent!

Mike had a quiet day at work, seems things are slowing down for him now that summer is here.  Hopefully he doesn’t get too bored.

James spent the day with the girlfriend, got home just a little while ago, seems like he had a nice day.

William had his first day at home completely by himself.  He spent the morning watching TV and reading, then he biked over to his friend’s house for the afternoon, which was good exercise, and he got to spend time in a familiar setting with friends.  I picked him up on my way home, and got to visit for a few minutes with a friend, too!

As I said earlier, we ordered pizza last night, and I have to say, if you have a Jet’s Pizza in your area, get the big square pizza, deep dish, it’s good!!

Tonight, I had thawed chicken, frozen veggies, and a few odds and ends to work with, so here’s what we had:

French Onion Rice

Rice of choice


Dry French onion soup mix

Rice cooker is required!

Fill rice cooker with water to the “4” mark.  Add in 2 packets of French onion dry soup mix.  Add in 4 scoops (you know, the scoop that came with the rice cooker?) rice of your choice, I happen to still have about half of the 25 pound box of parboiled white rice so that’s what I used.  Set to cook and let it do it’s thing!  When it’s done, serve!

Creamy Pesto Chicken

4 large boneless skinless chicken breasts

1 tub Philadelphia Creamy Pesto cooking cream

Trim excess skin and fat from the chicken breasts, cut into small bite sized pieces.  Add to a large skillet and cook until no longer pink.  Add in cooking cream, stir well, and cook about 4-5 minutes or just until sauce is thoroughly creamy and chicken is well coated.  Serve!

We also had some steamed broccoli, peas and spinach with this meal.  And we had some leftovers, so Mike and I have lunch for tomorrow, too!

Well, that’s it for tonight.  Until tomorrow, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 91

April 1, 2012 at 11:34 pm (Food) (, , , , , , , )

Hello again friends, and welcome back!  Happy Sunday to you all!!

Quiet day around here, kids were away for the morning, been watching movies all day, and napping on the couch a little.  No laundry to do (WOO HOO!), did clean up the kitchen though, but that took all of half an hour, and I just haven’t felt like doing much of anything at all today!  I do have to run out in a bit and pick up James, drop off the rent check, but that won’t take long either.

Easy dinner tonight, but still worth sharing:

Pesto Chicken and Veggies

2 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces

2 cups broccoli florets, frozen, thawed

2 cups cauliflower florets, frozen, thawed

1 cup fresh (or fresh frozen) green beans

1 cup frozen peas, partially thawed

1 container Philadelphia cooking cream, Pesto flavor

3 cups cooked egg noodles, drained

Cooking spray, olive oil flavor

Spray large skillet with cooking spray, heat to medium, add chicken and cook until cooked through, about 10-15 minutes.  Add veggies and cook until crisp tender, about another 10 minutes.  Add in cooking cream and pasta, mix well, cook another 5 minutes.  Serve!

I have to pick out the broccoli and cauliflower before William will eat this, but Mike and I really enjoyed it all!

Until tomorrow friends, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 73

March 15, 2012 at 1:08 am (Food) (, , , , , , )

Hello again friends, and welcome back!!  So glad you could join me again…

Another busy, busy day around here.  Finished another pendant, shuttled James back and forth to and from work, picked up William’s friend so they could play video games together for a while, and made a really nice dinner.  Here’s the pendant:

And here’s the recipe for dinner:

Garlic Chicken and Veggies

3 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces, tossed with salt

1/2 green pepper, cleaned and cut into small strips

1/2 yellow or orange pepper, cleaned and cut into small strips

2 cups broccoli florets, cut into small pieces (about quarters)

1 container Savory Garlic Philadelphia cooking cream

1 pound egg noodles, cooked to package directions

Olive oil cooking spray

Spray a large skillet or large sauce pan with olive oil cooking spray.  Heat pan over medium heat.  Cook chicken until no longer pink.  Add in veggies and cook 4-5 minutes or just until crisp tender.  Stir in cooking cream and cook another 2-3 minutes.  You can thin the sauce with milk or half and half if needed, I usually do.

Toss together with noodles and serve!

Everyone except William liked this one.  I had to pull some of the chicken out before I mixed everything up, and give him just noodles with this chicken and some peas, because he won’t eat any of the veggies in this dish.  But he likes the sauce!

Anyway, until tomorrow, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 39

February 10, 2012 at 12:16 am (Food) (, , , , , , , , , )

Hello again friends, and welcome back!

Tonight’s dinner was AWESOME (insert little sing-song high pitched voice here LOL)!  It was quick, easy, and YUMMY! Here’s the Uber-simple recipe…

2 large boneless skinless chicken breasts, trimmed of any excess fat or leftover skin, cut into SMALL bite-sized pieces

Coat chicken pieces with approx 1/2 cup flour, 1 Tbsp salt and 1 Tbsp pepper

Cook in frying pan with just enough oil to coat bottom of pan over MEDIUM heat until golden brown and cooked through.

Add vegetable of your choice, I used about 2 cups of frozen green beans cut into bite-sized pieces, but you could use fresh broccoli, carrots, mushrooms, just about any fresh or frozen veggie you prefer.  Cook until veggies are warmed through and crisp tender.

Add in one full container of Philadelphia cooking cream, tonight’s flavor was pesto, and 1/4 cup milk.  Stir well, cook about 2 minutes.  Add in about 2 cups WARM cooked rice or pasta, we had rice since we had some left from our Asian meal a couple of nights ago.  Top with 1 cup shredded cheese, tonight I used a mixed shredded cheese that was mozzarella, cheddar and colby cheeses.  Serve!

This isn’t the first time I’ve used this cooking cream, but it was a new flavor for us, and I did more than just coat the chicken with it this time, I actually SORT OF followed the recipe on the container.  It was REALLY good!  Can’t wait to try another flavor now!

Until tomorrow dear friends, eat well, love well, live well!

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