Month: July 2014

Pico de Gallo


Pico de GalloHere is a tasty recipe for classic Pico de Gallo that is simple and fresh.  Now you can make it at home and eat it with your tacos, fajitas, or just with crispy corn chips. I used the cilantro I’m growing in my herb garden out back for some great fresh flavor.  It’s also a great way to use the tomatoes and onions from your garden that are just starting to get ripe. So let’s get started.  

Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped.

Pico de Gallo 1Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper.Pico de Gallo 2Then chop the jalapeño into fine pieces.

Pico de Gallo 3Now you have everything chopped.

Pico de Gallo 5In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed. 

Pico de Gallo 6Refrigerate 30 minutes before serving. Now you have the perfect fresh Pico de Gallo to enjoy for the rest of the summer.Pico de Gallo

Pico de Gallo
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Ingredients
  1. 3 medium tomatoes diced
  2. 1 onion finely chopped
  3. 1/2 fresh jalapeño pepper, seeded and chopped
  4. 2 sprigs of cilantro finely chopped
  5. 1/2 teaspoon garlic powder
  6. salt and pepper to taste
Instructions
  1. Chop up your three tomatoes, one onion, and two sprigs of cilantro until they are finely chopped. Now you can chop up your half of a jalapeño. To chop the jalapeño you may want to wear gloves and do not touch your face or eyes while chopping. Cut the jalapeño stem off, then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop the jalapeño into fine pieces. Now you have everything chopped. In a medium bowl combine the chopped tomato, onion, jalapeño pepper, and cilantro. Season with garlic powder, salt and pepper. Stir until evenly mixed. Refrigerate 30 minutes before serving.
Cooking Up Cottage http://www.cookingupcottage.com/




 

 

 

Beef and Noodles

beef and noodles finalHere is comfort food at its best! Both creamy and hearty, it’s got it all. Beef and Noodles is great when you crave an easy meal that will please many different taste buds. It is so easy to make and this recipe will feed many people as it makes a big batch. So let’s get started making some classic comfort food.

Start by browning your ground beef and onion in a pan. Season your meat with salt and pepper.
hamburger 1While you are browning your meat cook your noodles according to the package directions. I like to use No Yolks noodles, that is what I used today. You can use any noodles you like.

hamburger 2Now add your 2 cans of cream of mushroom soup and 2 cans of milk to the browned beef and onions.

hamburger 3Add your 1/2 teaspoon of garlic salt and 1/2 teaspoon of thyme. Then add your cooked noodles.

hamburger 4Stir until mixed in the pan and thats it. You can serve it alone or over mashed potatoes. A variation my brother-in-law loves is layering slices of Velveeta over the top, in the pan, so it melts in and adds an extra creaminess and a little different flavor. I prefer sprinkling some shredded colby jack cheese on top of my individual serving. If you have leftovers (and you most likely will), keep it creamy by adding milk before reheating it on the stove top or in the microwave.

Voilà…you have an easy meal to please everyone in the family! 

Beef and Noodles
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Ingredients
  1. 1 lb. hamburger
  2. 1/2 onion chopped
  3. 12 oz. bag of No Yolks noodles
  4. 2 cans of cream of mushroom soup
  5. 2 cans of milk (fill your empty soup cans with milk)
  6. 1/2 teaspoon garlic salt
  7. 1/2 teaspoon thyme
Instructions
  1. Start by browning your ground beef and onion in a pan. Season your meat with salt and pepper. While you are browning your meat cook your noodles according to the package directions. I like to use No Yolks noodles, that is what I used today. You can use any noodles you like. Now add your 2 cans of cream of mushroom soup and 2 cans of milk to the browned beef and onions. Add your 1/2 teaspoon of garlic salt and 1/2 teaspoon of thyme. Then add your cooked noodles. Stir until mixed in the pan and thats it. You can serve it alone or over mashed potatoes.
Cooking Up Cottage http://www.cookingupcottage.com/

Hamburger Taco Dip

hamburger Taco Dip

The other night I needed a dish to take to a backyard grill out and this one was just what I needed. It was easy to transport because it is in a crock pot and super easy to make. This recipe was given to me by my Aunt in 1996 and I have been making it ever since. It reminds me of those chili con queso dips you get at the tex-mex restaurants like Carlos O’Kelly’s. Use it as a side dish, a snack, or a meal in itself! So, let’s get started making some delicious dip.The ingredients you need are: one pound ground beef, 2 lb. pound box of Velveeta cheese, 1 (15 oz) can hormel chili or I used some frozen chili from my Old Fashioned Chili recipe that I had, 1 (16 ounce) can refried beans, and 1 (16 ounce) jar of mild Pace Picante sauce.

Hamburger taco dip 1Cut your cheese into cubes and put into the crock pot.

Hamburger taco dip 2

 Add the mild Pace Picante sauce, refried beans, and chili. 

Hamburger taco dip 3

 Now add your browned hamburger.

Hamburger taco dip 4Heat in crock pot on high until the cheese melts stirring occasionally. Now you are ready to enjoy this dip with your friends.

Hamburger Taco Dip
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Ingredients
  1. 1 lb. ground beef
  2. 2 lb. box Velveeta cheese cubed
  3. 1 (15 oz.) can Hormel Chili or your own homemade chili
  4. 1 (16 oz.) can refried beans
  5. 1 (16 oz.) jar mild Pace Picante sauce
Instructions
  1. Cut your cheese into cubes and put into the crock pot. Add the mild Pace Picante sauce, refried beans, and chili. Now add your browned hamburger. Heat in crock pot on high until the cheese melts stirring occasionally.
Cooking Up Cottage http://www.cookingupcottage.com/

Scotcheroos


scotcheroos finalThis is a bar that everyone loves, either for the peanuty middle, the super sweet topping, or the nice crispy crunch, it’s got something for anyone, anytime! In fact…I just ate one for breakfast! My sister and my mom make scotheroos all of the time, to take to parties or just to have around the house. So, just follow these super easy steps, and we can get cooking and make this classic favorite. You will need sugar, Karo corn syrup, creamy peanut butter, Rice Krispies, chocolate chips, and butterscotch chips.

Scotcharoos 1Start by mixing the sugar and Karo corn syrup together in a pan over medium heat until it just starts to boil. Remove from the heat right away or the bars will be too hard when they cool.

scotcharoos 4Remove from the heat and add the 1 cup of peanut butter. Stir it in until completely mixed.

scotcharoos 6 Stir in the 6 cups of Rice Krispies.

scotcharoos 7Spread out in a 9 x 13 cake pan. Pat butter on the back of a metal spoon to make spreading easier.

scotcharoos 9Now it is time to make the topping. Melt 1 cup of chocolate chips and 1 cup of butterscotch chips in the microwave. Stirring chips every 15 seconds until chips are melted. You can also melt the chips in a double boiler on the stove top on low heat.

scotcharoos 5Pour the melted chip topping on the Rice Krispie bars in the pan and spread with a knife or spoon.

Topping

You can let them set until they cool and the topping sets up. Now you can share with friends and you will always want to make this bar for special events.

Scotcheroos

Scotcheroos
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Ingredients
  1. 1 cup sugar
  2. 1 cup Karo corn syrup
  3. 1 cup peanut butter
  4. 6 cups Rice Krispies
  5. 1 cup chocolate chips
  6. 1 cup butterscotch chips
Instructions
  1. Start by mixing the sugar and Karo corn syrup together in a pan over medium heat until it just starts to boil. Remove from the heat right away or the bars will be too hard when they cool. Remove from the heat and add the 1 cup of peanut butter. Stir it in until completely mixed. Stir in the 6 cups of Rice Krispies. Spread out in a cake pan. Pat butter on the back of a metal spoon to make spreading easier. Now it is time to make the topping. Melt 1 cup of chocolate chips and 1 cup of butterscotch chips in the microwave. Stirring chips every 15 seconds until chips are melted. You can also melt the chips in a double boiler on the stove top on low heat. Pour the melted chip topping on the Rice Krispie bars in the pan and spread with a knife or spoon. You can let them set until they cool and the topping sets up.
Cooking Up Cottage http://www.cookingupcottage.com/