BLTC

I just came up with a really great snack or even dinner. Took me about 5-10 minutes to get it made. We are pretty low on groceries, so this was made just from a couple of things I found in the fridge. Turned out to be pretty healthy and filling!

Bottom Layer: wheat tortilla (I was originally going to use mashed together biscuits)
Next, I put 4 strips of cooked turkey bacon on the tortilla (I wanted ham, but it was bad)
Then, I took slices of tomato and put it on the bacon.
Lastly, I shredded some monterey jack & cheddar cheese (this is just what we had)

I put that in the oven until the cheese was gooey & the tortilla edges were crispy.

I topped it off with lettuce to make it like a BLTC (: it was great!

FooD SToRaGe

Hello!
Molly I'm glad you are getting into cooking so much! This will be fun!
I'm writing this post because I want to know if anyone has some good recipes for food storage, like bottling/canning foods, freezing foods, or drying things. I do not have much food storage at all right now and we are trying to reduce it at the moment so we don't have to try to move so much. BUT once we are settled I really want to start up some good food storage. (And hopefully a garden next spring!) I remember seeing things my mom would have stocked up in her "fruit room": beautiful jars of peaches, jams, carrots, and more! I also remember some awesome pickled things like cute squiggly carrots Susan would make. I would love to learn how to do this stuff and have food like these on hand for eating or for gifts. What's your advice? What's your recipes? How do you make food storage successful?

Easy Pasta Dish

I thought of another recipe for those that like quick pasta dishes. I'm not sure about the measurements. It just depends on your taste.

Ingredients:
Fettuccine Noodles
Velveeta Cheese
Rotel of your choice (do not drain)
Cooked chunks of Chicken
Veggies (optional)

Directions:
Boil the noodles until they are soft. Drain. Put back in the pot.
Add Milk, Velveeta, Rotel, and Chicken to the noodles.
Heat until velveeta is melted.

It's supposed to be pretty cheesey, but not too runny.

Serve with veggies and warm garlic bread. I like dipping the bread in the extra cheese on my plate (:

Egg Drop Soup

I found an awesome recipe for Creamy Egg Drop Soup. This recipe is more creamy corn, than straight broth.

.Ingredients.
1 can of Chicken Broth
1 can of cream style corn
1 egg
1 pinch of salt

.Directions.
Bring the broth & corn to a boil into a pot. While you are waiting, whisk the egg(s) together. After the mixture boils, remove from the heat. Add the egg(s) in the circular motion (think of a swirl motion). Let it sit for about 60 seconds & stir. Pour in your bowl & enjoy! (:

.My Changes.
I used 3 eggs, salted it more to taste & added some soy sauce. I thought the mixture was a little too runny for my taste, so I added a little bit of cornstarch to thicken it up. Be careful when you are swirling the eggs into the pot because there might be clumb fall at once, which will cause a couple of chunks of egg.


Does anyone happen to have a recipe for white queso? I've been looking everywhere for a good one. I just tried one today & it turned into a ground cumin-runny-soup. Not very good at all.

Thanks for all the help everyone!

Thanks Michelle for reminding me of this site. I just figured out my password again and now I can post things! Of course, I haven't really cooked much before, so my recipe knowledge is pretty limited at the moment.
Living here in England we don't get to eat Mexican unless its homemade... and I really miss it. We eat a lot of homemade tacos, both beef and chicken, and taco salad. It's really quick and easy to make. I'm sure everyone has a recipe. I did find a chopper at the store that shreds the chicken more than my trying to hand make small chunks. Sometimes I make a salad, crunch up a handfull of tostitos on top of it, add the taco meat (chicken or beef) & add salsa... mix it all together. That way its healthier.
Sorry I don't have a lot of ideas yet. I just really got into allrecipes.com and cooking different dishes. I did cook the Cheeseburger Pie and it was GREAT! I didn't have peppers or onions, so I used different spices to give it more flavor.
Thanks everyone for the great recipes. I'd love to hear some more & I'll start sharing more now that I like cooking. haha
Oh wait, I do have a really good recipe for Pistachio Pudding. My grandma always made it for as a kid.
Mix:
1 Box Pistachio Pudding (follow directions on back of box)
1 envelope unflavored gelatin
1 9 oz. cool whip
1 c. small marshmallows
1 large can pineapple (crushed & drained)
Nuts (optional)
*I prefer using SF pudding & coolwhip. I don't miss the sugar.

Kentucky Stuffed Peppers

Courtesy of the Taste of Home Cookbook

with modifications by Josh

Original receipe:

4 large sweet red and/or yellow peppers

1 can (14 1/2 oz) diced tomatoes

1 lg onion, chopped

2 tablespoons butter

2 cups cooked rice

1 jar (4 1/2 oz) sliced mushrooms, drained

1 cup diced fully cooked ham

1 teaspoon sugar

Dash hot pepper sauce

3 /4 cup shredded cheddar cheese

1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Place peppers upside down on paper towels; set aside.

2. Drain tomatoes, reserving juice; set aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper suace, and reserved tomatoes; mix well. Loosely spoon into peppers.

3. Place in an ungreased 2-at. baking dish. Pour reserved tomato juice over peppers.

4. cover and bake at 350 for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.

Yeild 4 servings.

-Yummy Changes-

Josh Substitued sausage (which he cooked up real quick) for ham, and for me he used chopped green peppers instead of mushrooms cuz I hate mushrooms. He also halved the recipe. It made more than enough filling. He also missed the suger but we didn't 'miss' it. He also substitued olive oil for the butter to saute with. He used swiss instead of chedder just cuz we have more of that and it sounded good. He baked them 40 minutes covered with foil and then 5 minutes uncovered after adding the cheese.

We had leftovers of the filling which went really well with some scrambled eggs or would be good in an omlet.

Try it and enjoy!!!