Welcome to my recipe blog! I started it when my brother, Mark, moved away and was in need of some recipes....or so I thought.... The goal is to post recipes that can be made quickly, easily, and inexpensively. If you have something to contribute, please let me know and I will be glad to add it!!

Tuesday, November 25, 2008



1/4 c unsalted butter
1 Tbls ketchup
8 c sliced white onions (4-5 med onions)
1 1/2 tsp ground black pepper
2- 14oz cans beef broth (books saids use swanson)
1 1/2 tsp salt
3/4 c chicken broth (swanson again)
1/4 tsp dried thyme
3 Tbls all-purpose flour
1/4 tsp garlic powder
1 1/2 c water
couple drops tabasco pepper sauce
GARNISH croutons
shaved asiago cheese

1) Melt butter in a large saucepan over medium heat. When butter is melted add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.
2) Add remaining ingredients (but NOT the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
3) Make croutons for the top of the soup by slicing foccacia bread (or any bread you may have) into 3/4-inch thick slices. Butter both sides, slice into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. Shave some asiago cheese.
4) Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of the shaved asiago cheese.
Yield: 8 Cups

Chicken Rosemary

This is my friend Tiffany's favorite dish. And I realylove it to....SUPER YUMMY!! I think the cooking Sherry is what realy makes the flavor so yummy. Oh.....you can find cooking sherry next to the Red Wine Vinegar in the baking/condiments isle.

Chicken Rosemary (Serves four)
4 Chicken breasts
enough olive oil to cook the chicken
1 small onion chopped1 cup celery chopped
1/3 cup cooking Sherry
1 clove garlic
1 tsp. rosemary
1 tsp. salt
1 tsp. pepper

Brown chicken until throughly cooked in a large skillet. Add veggies, spices and cooking sherry. Cover, reduce heat and simmer for 35-40 min. Serve over rice.

Ho Ho Cake

Ho Ho Cake
.....shhh it's a secret..love Marilyn

1 Chocolate cake mix (dark or devils food)
1 Large vanilla instant pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
8 oz. Philadelphia cream cheese
8 oz. Cool Whip
2 cups of confectioners sugar

1. Mix all ingredients and blend with electric mixer until smooth.
2. Immediately pour equal portions into 4 round prepared cake pans ( to prepare cake pans, I place a circle of parchment or waxed paper on the bottom of the pans and then grease pans. The batter will be thick. I usually tap mine a few times on the bottom to settle any bubbles.
3. Bake in 350 degree oven for 20 minutes.
4. Let cake cool in pans for 5 minutes then remove.
5. For filling, mix with electric mixer until smooth
8 oz. Philadelphia cream cheese
8 oz. Cool Whip
2 cups of confectioners sugar
6. After cake cools put one layer on a plate.( I usually put waxed paper just under the edges of the cake to keep the filing and icing from messing up the plate.) Put one-third of the filling on this layer and smooth over it. Repeat with the other layers ending with the fourth cake layer on the top.
7. Frost with your favorite chocolate frosting. You can put a cherry in the middle of frosted cake for decoration.

Sunday, November 2, 2008

Chicken Casserole

So my friend Jeremy made this for lunch today. It is SUPER yummy!!

Chicken Casserole

2 lbs. cooked chicken
2 cans Cream of Chicken Soup
2 Boxes Stuffing Mix (prepare as on directions)
1 Bag Frozen Broccoli (Steamed until tender-crisp)
Velveeta Cheese

Mix chicken and soup and pour on the bottom of a 9x13 pan. Add broccoli. Layer slices of Velveeta cheese. Top with prepared stuffing. Bake at 350 for 15-20 minutes or until heated through. Let sit 5-10 minutes.