Round 2- Easy Chicken Fried Rice

Brrr... It's cold outside!!! Now it finally seems like Christmas time. I hope everyone's ahead of me and has their holiday shopping done. I haven't been with the program this year. Usually I start shopping clearance at the first of the year and hide it away, but unless I have a really bad memory I procrastinated this year. I know I promised this recipe yesterday, but I have a good excuse. I was making ornaments with Sophie's Kindergarten class. They did a great job and I hope everyone had fun. I'm sure they did because I brought cookies :) Me, I think I'd rather have fried rice. I LOVE it. It basically consists of throwing leftovers together. You can change it accordingly.

EASY CHICKEN FRIED RICE
leftover cooked, diced chicken (I used about 3/4 cup San Francisco Chicken)
leftover cooked rice (I used 2 - 3 cups)
1 egg slightly beaten
veggies (I used a bag of the kind you steam in the microwave)
soy sauce

Heat diced chicken in a skillet (you can use a little oil). Add rice and veggies and cook until warm. Push to one side of the pan leaving an empty spot to pour the egg. Cook and stir egg to scramble. When egg is done mix together with rice, veggie and chicken mixture. Slowly add soy sauce and stir. Taste and add more soy if you desire.

Round 1-San Francisco Chicken & a Winner!

Please forgive me for being a little behind today. The winner of the snowman ornament is HOMEMAKER!!! Congratulations. I hope you enjoy it :)

I have for you today a really yummy chicken dish. I called it round 1 because tomorrow I'll be posting a great chicken fried rice recipe you can use the leftovers for (and I've been watching to much Sandra Lee and stole her idea of calling them round 1 and round 2!!) It seems working doesn't agree with me and I can't come up with my own clever ideas :) I don't know if I enjoyed this chicken more the first time or the 2nd when it was turned into chicken fried rice. They were both wonderful. I hope you try them both out. Enjoy :)

SAN FRANCISCO CHICKEN
4-6 boneless, skinless chicken breast
3 cloves finely minced garlic
4 TBSP soy sauce
3 TBSP brown sugar
1 1/2 cups chicken broth
1 TBSP cornstarch
sliced green onions (optional)

Lightly brown chicken in skillet. Remove from pan; add garlic, soy, brown sugar and 1 cup broth. Stir to mix and return chicken to pan. Cover and simmer until chicken is cooked through (15-20 minutes). Remove chicken. Combine cornstarch with remaining 1/2 cup broth. Add to pan, bring to a boil to thicken. Return chicken to pan and turn to coat. Sprinkle with onions.

I was surprised when many of you commented showing interest in the breast cancer awareness ribbon ornaments. I am selling them for $2.00 each. If anyone is still interested please email me and we can work out shipping cost. heidiheidiheidi@yahoo.com

Ritz Cracker Pie and a Christmas GIVEAWAY!!!

Get your printers warmed up (or if you're old fashioned like me get out your pen and recipe card) because this is a good one. Ritz cracker pie's hands-down my FAVORITE pie ever... exclamation point!!! Words cannot describe the wonderfulness of this rich concoction. It isn't comparable to any other pie I've eaten and it's difficult to describe. It's not like pecan pie except for the fact it's very rich and it isn't anything like a mock apple pie which also uses Ritz crackers. All I can say is you HAVE to try this one out. My Aunt Cathy makes it every Thanksgiving or Easter and lets me take the leftovers home (she knows it's my favorite)... nobody has to know I try to hide the pie behind others so it will get picked last hopefully leaving lots for me!!! I hope you try out this wonderful pie during the holidays. You will not regret it. Enjoy... you know I do :)

It's giveaway time!!! Here's an example of the ornament I'm giving away. Every November I get busy making ornaments to sell and this is one of my most popular family ornaments. This year I'm not taking as many orders because I'm busy making Breast Cancer Awareness ribbon ornaments. I've made over 200 so far. All money made is being donated to my Aunt Cathy who was diagnosed with breast cancer and is in the middle of treatment. The money will go toward co-pays and other medical expenses left after the insurance pays. If you want to enter all you have to do is leave a comment. If you want to comment, but don't celebrate Christmas just say you do not wish to participate in the giveaway. GOOD LUCK :)

*I FORGOT TO TELL YOU THE DEADLINE FOR THE GIVEAWAY IS SUNDAY*

RITZ CRACKER PIE

3 egg whites

1 tsp baking powder

1 cup sugar

20 crumbled Ritz crackers (no substitutes)

1 1/2 cups chopped pecans

1 tsp vanilla

cool whip, dream whip or whipped cream

Preheat oven to 325. Grease a 9 inch pie pan. Beat egg whites and baking powder until stiff. Blend in sugar and add crackers, pecans and vanilla. Pour into pie pan and bake 30 minutes. Cool completely and top with whipped topping of choice. Chill in refrigerator.

Tangy Meatballs

For all you turkied-out people I have a recipe using beef! I baked a 24 lb turkey (almost burning my house down) and don't care if I see another turkey again for a very long time!! Don't get me wrong, I love me some turkey, but I've baked, grinded, diced and ate enough of it to feed a small country. These meatballs received a warm welcome on my dinner table. The recipe came from my best friend Tasha's grandma JoAnn. I laugh as I think back to a young Tasha and I acting up at her grandmas and being chased with the spatula. We always got in trouble for drinking the pickle juice out of the jar and leaving it empty in the fridge. JoAnn's a great cook and these moist meatballs in a sweet, tangy sauce really hit the spot. I hope you try these out and think of a tall old woman with short permed hair chasing an adorable, chubby freckle-faced brown haired girl and a scrawny girl with stringy white hair. Enjoy :)

TANGY MEATBALLS
2 eggs
2 cups quick cooking oats
1 (12 oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb. lean ground beef

Sauce
2 cups ketchup
1-2 tsp liquid smoke
1 1/2 cups packed brown sugar
1/2 tsp garlic powder

In large bowl; beat eggs, add oatmeal, milk, onions, salt, pepper and garlic powder. Add ground beef mixing well. Shape into 1 1/2 inch balls. Place into 2 9x13 inch pans. Bake uncovered at 375 for 30 minutes. Remove and drain. Place all meatballs in one pan. In saucepan, bring all sauce ingredients to a boil. Pour oer meatballs. Return to oven and bake uncovered for 20 minutes. Makes about 4 dozen meatballs.

Pumpkin Cheesecake

Happy Thanksgiving everyone!!! I'm almost to stuffed to type, but I had to share this wonderful recipe with you today. I got it this summer from my cleaning buddy Becky. We cleaned many classrooms together. I'm surprised I still have my hearing... Becky couldn't wear her hearing aids while cleaning and was VERY loud!!! I got a double ear infection and teased she was the reason. She brought this cheesecake in one day and I loved it. She finally shared it with me at the end of the summer after I harassed her about it. I knew I had to make it for Thanksgiving and share it with all of you . I much prefer this over pumpkin pie. I think you will love it!! I used Splenda in place of the white sugar and it came out perfectly. The sour cream sauce on the top goes wonderfully with the creamy pumpkin cheesecake filling. This would be a wonderful addition to anyones holiday table. Enjoy... I did so much I think I ate half the cheesecake :)

PUMPKIN CHEESECAKE

Crust

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

Cheesecake Filling

3 (8 oz) packages cream cheese, softened

1 cup sugar

1/4 cup packed light brown sugar

1 3/4 cup canned pumpkin

1/2 tsp ground nutmeg

2 eggs

2/3 cup evaporated milk

2 TBSP cornstarch

1 1/4 tsp cinnamon

Topping

1 (16 oz) carton sour cream

1 tsp vanilla extract

1/3 cup sugar

For crust, combine graham cracker crumbs, sugar and butter in medium bowl. Pres onto bottom and an inch up the side of a 9 inch spring form pan. Bake in a preheated oven at 350 degrees for 6-8 minutes. Do not allow to brown. Remove from oven; cool.

For cheesecake, bet cream cheese, sugar and brown sugar until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 for 55-60 minutes or until edge is set (it took me about 1 hr and 10 minutes).

For topping, combine sour cream (at room temp), sugar and vanilla. Spread over surface of warm cheesecake. Return to oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or overnight.

Here's Sophie at her Thanksgiving play at school. She's the one with the white sweater.

Taco Pasta Salad

I know what you're thinking. I need help for my taco-ish meal addiction. The first step's admitting the problem, so here it goes. Hello everyone. My name's Heidi and I have a problem. While flipping through cookbooks or browsing blogs I can't control myself from writing down the wonderful taco inspired recipes. No matter how hard I try my hand has a mind of it's own. I try to walk past the taco seasoning at the grocery store, but the cart automatically stops so my uncontrollable hand can reach out and snatch it up. Do you think there's a prescription to cure this disease?
I know my last post was taco inspired, but I had to make this wonderful dish because my husband LOVES it and has been driving me nuts to make it. He adores this tried-and-true favorite I've been making for years. I found this recipe in the Simple & Delicious magazine and it has been requested many times since. My suggestions would be to use regular or reduced fat Catalina dressing, but not fat free. For some reason the fat-free version gives this dish a funny flavor. My other suggestion would be to not add the lettuce to the dish and let the individuals mix their own into their portion. This recipe makes a ton and you will probably have leftovers. Lettuce gets soggy and slimy, so to ensure your leftovers taste yummy your best bet's to leave it out until it's on your plate ready to eat. Enjoy :)

TACO PASTA SALAD
2 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Southwest Skillet Supreme

My husband doesn't realize it yet, but he's getting ready to make me one of those cool light boxes for taking pictures of my food. Since the time change it's dark at suppertime and I have no natural light to take half-way decent pictures. Let's go ahead and throw this out in the open... I'm no photographer, although I try. I've gotten comments telling me the food would look much better if there wasn't crumbs on the plate, but I like those little crumbs sometimes. It gives the picture character! With that said, look at my poor, pathetic looking skillet meal. I hate even posting it. Although it doesn't look like much, let me assure you this is a VERY yummy dish. It's a really great, quick weeknight meal. The leftovers freeze and reheat well making it a winner. Enjoy :)

SOUTHWEST SKILLET SUPREME
2 pounds ground beef
1-1/2 cups chopped onion
1 tsp dried oregano
1 tsp salt
1 tsp sugar
2 tsp chili powder
1 can (15 ounces) pinto beans, undrained
1 can (11-ounce) Mexican-style kernel corn, drained
3 cans (8 ounces each) tomato sauce
1-1/2 cups (6 ounces) shredded cheddar cheese
Tortilla chips
2 cups shredded lettuce
2 tomatoes, chopped
1 can (2-1/2 ounces) sliced ripe olives, drained
1/3 cup sour cream

In a skillet, cook ground beef with onion until the beef is browned and onion is tender; drain. Stir in next seven ingredients; simmer 15 minutes. Leave in skillet or spoon into a shallow serving dish; sprinkle with cheese and circle with tortilla chips. Garnish with lettuce, tomato, olives and sour cream. Yield: 8-10 servings.

Cheesy Noodle Bake

If you're like me and tired of almost falling over in shock when the grocery store cashier announces the total, then this is the recipe for you. I've found incorporating a meatless night into your weekly menu slashes your grocery bill and turns your shocked frown upside down :) This tried-and-true favorite has been in my recipe box for years. Miss Picky Pants (Makayla) actually eats this... which I can't say often!!! The original recipe calls for rigatoni noodles, but I've often used penne or ziti. You can't go wrong with noodles and cheese. It makes 2 casseroles, the second one freezing well. I usually serve this with garlic bread and a salad. I hope you enjoy :)

CHEESY NOODLE BAKE
1 package (16 ounces) rigatoni or large tube pasta
2 TBSP butter
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Layer each with one can of tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each with half the Parmesan cheese.
Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160°.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160°.

Yield: 2 casseroles (6-8 servings each). To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer.

Oatmeal Surprise Cookies and a Heaven Bound Birthday Wish

Nine years ago today my son Matthew was born. While laying in labor I could hear the heart monitors thumping from the surrounding labor & delivery rooms, but my babies heart monitor wasn't turned on... we found out 5 days before he was already gone. After 12 hours of labor my son was born a tiny sleeping doll, thin and ruddy in my doctors hands. Young and stupid I didn't bring a camera. I didn't know those few moments would be my only. I was rushed into surgery to remove the placenta not knowing because of a terrible hospital policy only in favor for a few years (1999-2001) I would not be given the option to bury my son. He wasn't 26 weeks gestation and weighed less than the 1 1/2 pound requirement. Babies are born today not meeting those requirements and live. I saw his tiny perfect body with 10 fingers and 10 toes laying with his knees drawn to his chest. There was no mistaking he was a human and it still breaks my heart into a million pieces knowing he was treated like hospital trash. If I would have known I wouldn't be given the burial option I wouldn't have left without a fight. I assumed he was taken to the funeral home. Later when I called the hospital I was told I signed papers stating I understood the hospital policy, but it sure is funny they could never find the papers I signed.

Today I will celebrate. I will remember how wonderful I felt while he was alive and growing. I will know the tears and pain have only made me stronger. I will look into the faces of my children and see him living within them. I will look at a 9 year old boy and not cry because of what I'm missing and be thankful for what I've been blessed with. Today I will cry... miss... want... love... find peace.

These cookies are to celebrate life, however short or long. They're a contest winning recipe from Simple & Delicious and a real winner at our house. The warm spices give them great fall flavor. I also love the smiley face on the front cookie. Look on the left side toward the bottom and you can see eyes, nose and a huge smile :)

OATMEAL SURPRISE COOKIES

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
2-3/4 cups quick-cooking oats
1-1/2 cups chocolate-covered raisins

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the flour, baking soda and pumpkin pie spice; gradually add to creamed mixture and mix well. Stir in oats and raisins. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
Flatten slightly. Bake at 350° for 13-15 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Store in an airtight container.

Creamy Chocolate Mousse

Dear Chocolate Mousse,
I think I'm in love with you and your chocolaty goodness. The last time I made you I didn't share with anyone. Lately I've been seeing you on all sorts of interesting places, namely my hips and butt. Thank you so much for the early Christmas gift, but I hope to return it before the holidays arrive. The name of the store where I can return the muffin top would be much appreciated.

Your biggest fan,
Heidi


I received the newest issue of Simple & Delicious magazine and knew I must make this recipe. I adore chocolate and it was calling my name. I made this recipe using skim milk, fat and sugar free pudding, fat free cool whip and fat free sour cream making it a healthy and yummy dessert option for your holiday (or everyday) table. I must remember, after eating several batches without sharing the calories do add up!! I served it in my beautiful depression glass cups so I felt really fancy :) I hope you give it a try. Enjoy :)

CREAMY CHOCOLATE MOUSSE
2 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sour cream

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and sour cream. Pour into individual dessert dishes. Dollop with whipped topping if desired.

Taco Seasoning

A few days ago I made tacos only to realize after setting all the fixings on the table and browning the ground beef I had NO taco seasoning! I'm the official mayor of taco-ville and I was out of taco seasoning... can you believe it? Then I remembered I had jotted down a taco seasoning recipe. I've never used it because I'm always prepared. Anyone who makes as many taco-ish recipes as I do automatically puts the seasoning in the grocery cart. Well, am I glad I didn't remember. This homemade seasoning's great! It's very inexpensive and I already had all the spices to make it. I hope you will try this next time the taco urge hits you! Enjoy :)

TACO SEASONING
1 TBSP chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes (I left out because of the kids)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Cherry Crisp

Hello, my name's Heidi... remember me? I'm the one who's suppose to be keeping up with her posting, but hasn't done a very good job of it this week! I have a really good excuse, but I'm not telling you what it is. You have to wait because it's a SURPRISE!! You will like it. Well, I hope you will :) Enough about the surprise I'm not telling you about. I have a great cherry crisp recipe I think you will really enjoy. The topping's awesome! It's sweet and super crunchy (just like I think a crisp should be!). You don't have to use cherry pie filling. You could also use blueberry (yummy) or apple. It's great with a big ol' scoop of ice cream. Enjoy :)

CHERRY CRISP
2 cans cherry pie filling (or flavor of choice)
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted


Preheat oven to 350. Place the canned cherries in a 9x13 inch pan.Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the cherries. Bake 45 minutes, or until cherries are bubbly and topping is golden and crunchy.

Northwest Hamburger Gravy

Today I'm breaking the official lunch lady code. I'm divulging a "secret" school recipe. OK, it's probably not secret, but I feel like I'm doing something bad... and I like it!! A while back (while I was still a substitute custodian at the elementary school) I got an email from a friend asking if I could get my hands on the schools hamburger gravy recipe. My eyes lit up. I always loved the schools gravy, but could never figure out how to make it. This was my chance to snag the recipe. I had been working at the school for several months and couldn't believe I hadn't thought of the idea myself. I marched in the kitchen with purpose the day I asked the school cook Rose for the recipe and she happily spilled the beans. When it was gravy day at school I was so excited because it had been years since I eaten the real deal. I seriously considered licking the plate. It was SO good!!! Rose was so impressed by my enthusiasm she sent an extra portion of it home with me to photograph for you. I hope you enjoy this gravy recipe as much as I do. I'm giving you the exact school recipe, so I'm sure you'll want to cut it down (unless you need to feed over 100 people!). Enjoy :)

**UPDATE** I wanted to let you know I raided the spice cabinet and found the kitchen bouquet. It's a liquid browning and seasoning sauce. Unless you already own this item and know you like it I wouldn't buy a bottle of it. The other school cook says they don't always use it and you can't tell the difference!

NORTHWEST HAMBURGER GRAVY
30 lb ground beef
2 gallons water
2 cups beef base
1 TBSP pepper
2 TBSP kitchen bouquet
3 cups corn starch mixed with 4 cups water

Cook, drain and rinse ground beef (the school boils it). Crumble meat until its a very fine texture (look at picture). Bring 2 gallons water to a boil. Add beef base, pepper and kitchen bouquet. Mix in corn starch and water mixture and stir until thickened. Add cooked ground beef. This recipe makes 177 2 oz. servings.

*The school serves this with mashed potatoes*

Hearty Navy Bean Soup & Halloween Winners

Here's a little something to cut all that sugar you've been eating. Don't act like you don't know what I'm talking about. You've been sneakin' the kids Halloween goodies when you thought no one was looking!. I know your little secret... only because I'm guilty of the same crime :) The chocolate on my breath's a new toothpaste flavor. You believe that right? If the thought of something else sweet makes you turn your head, this bean soup's for you. It's great for those cold fall evenings. This is different than the ham and beans I grew up eating (which consisted of ham and beans... period.), but hit the spot. Enjoy:)

Here's Sophie as a box of popcorn. She won 1st place in her age group and was the overall 1st place winner. Makayla was actually snacking on it until she got a piece with glue!

Chase was excited to be a "walking pumpkin"-as he called it! He didn't win, but he sure was cute:)

Here's Snow White Makayla. I have washed her hair 3 times and it still has black hair spray in it! She won 2nd in her age group.

HEARTY NAVY BEAN SOUP

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley.