Frito Chili Casserole

December 29, 2009 at 11:52 pm (cooking) ()

This is an old recipe..well… not really sure HOW old. My mom’s made it since we were kids. 🙂


1lb hamburger
1/4 onion, chopped
2 cans chili (beans and meat variety)
1 medium bag of Fritos, crushed
1 can of corn, drained
2-4 pats of butter

Well, preheat that oven to 350, and brown the meat and onions.

Mix the chili, corn, butter, 3/4 of the Fritos, meat, and onions together, then put them in a casserole dish. Sprinkle the remaining Fritos on top. Bake for 30 minutes, then enjoy!
Relatively cheap, easy, and aggression-therapy included!!!

Tomorrow night is garlic shrimp again, since Allie missed out last week. Yum yum!!!


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Ah, sweet wishes…

December 27, 2009 at 7:38 pm (Personal) ()

So today my mom and I went to an open-air mall. How lovely!! It was a bit brisk, and we had a great walk!! Went into a furniture place that was a combination of Ikea and Cracker Barrel… but all the furniture was so low to the ground! I think it’s for hobbits.

Went  into a Teacake Bake Shop – really cute! Had me a pink velvet cupcake. I wanted to try a vanilla one, but it had bourbon in it. (me + sulphites do NOT mix well lol)

Browsed through Pottery Barn, made conversation, looked at the shinies…

and then I saw it.

A Williams-Sonoma store.

For those of you who don’t know what this glorious store is…. it’s a store with cookware. Knives, pots, pans, books, all sorts of neat toys… Be still my beating heart!!!  I could spend hours in that store. I could spend millions in that store.

Oh, such LOVELY toys!!! My mom has like 5 knives I like to use, and that’s only because they’re the best of what she has (she didn’t cook at home much)…

But…the wall of cutlery…oh my god so BEAUTIFUL!!! *cries tears of joy* I saw a knife (set) I really REALLY liked… a Shun Kaji block set would be nice..but it’s $1300!!!!! *falls over in shock* I could settle for the 3-piece set (only a whopping $430), or, heck, one knife alone (like the 6in chef’s knife *swoon* for a mere $190)…

I think I will have to save up and dream… oh, it is gorgeous~!!

We did end up getting some measuring spoons (mom doesn’t like hers), and some tongs that actually work. Not bad, for like $30 of stuff, really…

A girl can dream…and I definitely am.

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Christmas Ham…?

December 26, 2009 at 12:52 am (cooking) ()

Merry Christmas to you all!

This was kind of a cooking fail for me, time and heat wise. I cooked it on a rack in a roasting pan, and I think that that may work better on turkeys than on hams. Luckily, I pulled it early. I followed the heat and time instructions on the packaging, but… seems a bit much.

In good news, my pulling early resulted in a ham that rested for half an hour and was perfectly juicy and well-cooked through!!! Squee!!!!! In sad news, I think too much heat from the rack failed with my flavoring.

But yanno what? The parts my flavoring stuck to were DARN tasty!

I went with a subtle flavor because Mom doesn’t like strong flavored hams, Allie LOVES ham, and I… well, I don’t really CARE for ham all that much. Don’t know why. I wish that more and stuck to the ham, I like a strong-flavored ham, myself.
Anyways… started with a Cook’s bone-in ham shank, water added. Unwrapped that sucker, and applied the following before cooking what the package said:

Katie’s Scrumptious Ham Flavoring Stuff of Sticky Doom

Ground Ginger
Ground Cloves
Brown Sugar

Mix about 1 part mustard with 3 parts honey, and flavor with a few taps (3 or so for an 8lb ham) each of ginger and cloves. Mix well. I just used a spoon. Apply to ham with a brush. No, not a hair brush. A brush for food.

Once applied, get yourself a bowl of brown sugar, and pat firmly onto the ham. Cook.

That was delicious, and I wish more of it had stuck. Oh well, time to experiment in the future. 🙂

Garlic Dill New Potatoes

baby red potatoes, about 2-4 per person I think, depending on the size of your feast
olive oil
garlic and herb mrs dash

Parboil the potatoes. No need to peel, but PLEASE wash them first. 🙂

Cut the potatoes into cubes. Toss with olive oil and spices.

Bake at 350 for 30 minutes.

We also had green bean casserole (yum!), but the instructions for that are on the can of French’s Fried Onions.

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I’m Sure We Can ALL Make This…

December 25, 2009 at 10:07 am (cooking) ()

Oh yeah. So, we LOVE Tuna Noodle Casserole.

I mean, it’s quick, cheap, relatively painless…how can we not?

Start that water boiling with some salt in it!!

1 bag egg noodles
1 can tuna
1 can cream of mushroom soup
1 can of peas, or about the same amount in frozen, just stick ’em in the microwave with a bit of water for 2.5minutes.

Alrighty. If using gas, start the oven when you start the water. If using the electric stove, it seems to heat up a LOT faster…so turn it on when the water starts to boil. 🙂 To 350, of course!!!!

Cook the egg noodles as according to package directions. See? Easy. When they’re done, strain them and put the noodles back in the pot for mixing. Turn the burner off, tho.

Open the peas and strain the water out. (If nuking frozen peas, don’t worry about it.) Add peas to the pot.

Open the tuna. Mash it up a bit with a fork if it’s really chunky. Add it to the pot. Place empty can on floor for cat.

Open the cream of mushroom soup and add it to the pot. Pour in a little milk. No, I’m not sure how much. No, really, I never look. 1/4 cup, maybe? Just to help stuff move.

Add some pepper. Again, I don’t measure lol. Keep in mind that this is a pretty bland dish, so while you don’t want black tuna noodle casserole…well… you still want flavor, right? I did 10 grinds and it was too little. (I went light, my mom sometimes doesn’t like pepper. Oh well, next time I’ll add MORE!! bwa ha ha)

Now, mix it all together til pretty evenly mixed..but don’t mash it! Just mix. Basically.. no chunky soup. You know it comes out looking like the leaning tower of gloop.

Pour it into a casserole dish, evenly works best lol.  (if you’re the kind who likes cheese on top, now is the time to sprinkle it on!!)

Stick it in the oven for 30 minutes or so, uncovered.

Serve it up and enjoy!

Quick and easy classic, no? 🙂


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Merry Christmas!!

December 25, 2009 at 2:14 am (Personal)

A Merry Christmas to all of you! ^__^.

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Teriyaki Chicken and Fried Rice

December 23, 2009 at 6:56 am (cooking) ()

Well, it’s raid night tonight so I went with something quick, simple, and tasty.

Teriyaki Chicken (for 2, but easily enlarged!)

2 chicken breasts…but thighs work, too!
Soy Sauce
Ground Ginger
Garlic Salt
Olive Oil

Cut the chicken into cubes. Don’ have to be fancy or precise… think bite-sized pieces. But! Keep in mind… the smaller the pieces, the shorter the cooking time.

Turn the fire on medium, add the olive oil, and let the pan heat up. When it’s warm, add the chicken. Now, add the soy sauce – pour over the chicken until you can smell it. (At least, that’s what I did…) Drizzle honey over the chicken.. it looked maybe a tablespoon? Two? Not sure, I just poured.  Now, for the ground ginger, just tap the shaker 4 times. Should do it. Lightly sprinkle the garlic salt, then add a few grinds of pepper. No, I wasn’t counting or measuring. I never do, I’m sorry!!! You shouldn’t be able to smell the garlic, and only smell a hint of the ginger.

Let the chicken cook over medium heat, moving them around, til they’re cooked thoroughly. Should be a little sauce left in the pan to pour over the chicken. Tahdah. Easy! 🙂

Fried Rice (fed 2 hungry ladies!!)

1 bag of Uncle Ben’s 10 minute rice, boiled as per package directions. (I went 12 minutes. Meh.)
handful of frozen peas
4 baby carrots, chopped
about a handful of onion, chopped
1 egg

Alrighty. Once the rice is cooked, dump out the water. and empty the rice into the pot.

Now, I started the veggies when I started the chicken. Just heated up a pan, added some olive oil to coat the bottom, then dumped in the veggies, tossed in a LITTLE soy sauce (not much), and stirred them.

Then I covered them and stirred occasionally over medium-low heat. 🙂 The goal is to caramelize the onions.

Once the veggies are cooked, dump them on top of the rice. Now, while the pan is still hot, add a tiny bit of oil if necessary, and add the egg. Scramble that sucker!

After the egg is scrambled, add it to the rice and veggies. Add more soy sauce ( for flavor and to color the rice), a shake or 2 of garlic salt, and sesame seeds IF you have them. (of not, don’t fret), then mix it up.

Dish and serve, with the chicken on the side! Yummy!!

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Garlic Shrimp

December 22, 2009 at 10:28 am (cooking) ()

Well, tonight was another cooking night. But hey, this I have made before!!!

This was done for 2 people. ^__^.

1/2lb small shrimp, raw, deveined and peeled
some butter or spread or something
some olive oil
garlic in some form, either cloves (minced) or garlic powder and garlic salt.

Alrighty. Put the water on to boil first, this doesn’t take long at all.
If you are using raw garlic, heat up the shrimp pan and cook the minced garlic (I’d say a clove, maybe 2 if they’re small) with a little bit of olive oil.
If you are using garlic salt/garlic powder combination, we’ll go from there.

Heat that pan up (if it isn’t already with the minced garlic) and add a few nice pats of butter. Once that has melted, add the shrimp, trying to distribute them evenly on the pan. Sprinkle liberally with garlic salt and garlic powder.

Once one side is cooked, stir them up and sprinkle again with garlic salt and garlic powder. Yes, it’s alot of butter and alot of garlic… but keep in mind, you’re using this to flavor the pasta as well.

If you’ve timed this right, you should be putting the pasta into the water just before you add shrimp to the pan. I used linguine. I used a little bit of olive oil after I drained the pasta, then spooned out servings of shrimp and poured the butter/garlic sauce over the pasta.

For a side, I microwaved 1/2 bag of frozen broccoli florets with a little bit of water and garlic salt for about 5 minutes and let it sit. Then I just split it between the plates.

It’s a really quick, tasty meal, to be honest. And you CAN use pre-cooked shrimp, as long as they are defrosted – they just cook VERY VERY QUICKLY or else they go all rubbery! So, please…raw if ya can!!!
Oh, and a little parmesan cheese never hurt anybody as a topper!

And, of course, if you are a total garlic nut, feel free to add more to taste. 🙂


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Mmm… Rocky Road Cake

December 22, 2009 at 9:59 am (cooking) ()

Tonight I helped my mom make one of her infamous Rocky Road Cakes to take to work.
Here’s that oh-so-delicious recipe!!!!

1 box Devil’s Food cake mix
4 Eggs
1 cup Mayo
1 cup Water
1 cup Chocolate Chips
1 cup Chopped Walnuts
1 cup Mini Marshmallows

1. Preheat oven to 350.
2. Grease and flour a bunt pan.
3. Mix cake mix, eggs, and mayo very well, adding the water as you go.
4. Stir in the chocolate, walnuts, and marshmallows by hand.
5. Pour batter into the bunt pan.
6. Bake at 350 for 50minutes (or until done.)
7. Cool cake, then remove from pan and dust with powdered sugar.
8. ENJOY!!!!!!!

Hope you like it. ^__^.

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First post, might as well jump right in.

December 21, 2009 at 11:59 pm (cooking, Personal) ()

Alrighty, so, I love to cook.


I’ve been having fun, making food for my mom and sister and me. 🙂 I love to cook so very very much!!!!!!!! My problem? I go by “a dash of….” “a pinch of…” “shake some…” lol. Cooking is an art. Baking is a science.

So let’s see…. I made spaghetti the first night. 🙂 Kinda mutated my friend Lori’s sauce recipe lol.


Spaghetti Sauce:
1 cereal bowl of sliced mushrooms. (about 2/3 a container.)
1/3 sm/med onion, chopped
1 baby carrot, minced
1 can tomato sauce
1 can diced tomatos
1/2 SMALL can of tomato paste
garlic salt to taste
garlic powder to taste
pepper to taste
oregano to taste
1/2lb ground beef.

Cook up the mushrooms, onions, and carrot first with a little olive oil. Add SOME garlic salt and garlic powder now.
Once those are delicious, add the beef. Mmmm. More garlicy goodness and pepper.
Once the meat is cooked, add the tomato sauce, paste, and diced tomatos. (Save the other half of the can of paste by wrapping the paste in cling wrap and freezing it. Epic.) – Might need to use a whisk to help the paste get happy with the rest of the sauce.
Simmer it up, addng the oregano and more garic POWDER to taste.
Let it simmer as long as you’d like, then pour over spaghetti. Maybe slather up some french bread with butter and garlic salt, and a little parmesan cheese, then let it warm in the oven for a tasty garlic bread!!!!!


The second night I made Salisbury Steak (kinda bastardized) with kraft mac’n’cheese and left over warm buttered french bread.

Salisbury Steak
1/2lb ground beef, turned into 3 patties
1/3 container mushrooms
some onion, chopped
salt and pepper to taste

Kraft Mac’n’Cheese has directions on the box. No, really. It does.

Alrighty. I made up the patties first, seasoning them with salt and pepper. Then I put them in the oven on warm with the buttered bread.
Then I sauteed the mushrooms and onions.  Then I looked in the cupboard – uhoh, no brown gravy mix. No beed stock. So I wound up using water and flour with the meat drippings. So the sauce was a tad weak, but it worked out really well…. especially since the power went off JUST as I finished cooking!!! YIKES!!!!! But hey, dinner by fireplace was fun.


Well that went well…but mom was low on cupboard contents. She didn’t cook at home much before her own personal chef moved in!!!
So I decided to raid the freezer.

I found pork chops!! pork chops! Excellent!! But, oh, what to do…..? Aha! Playing with stuff is fun. 😉

Cranpom Pork Chops
3 defrosted pork chops. It helps.
Cranberry Pomegranate juice. I used OceanSpray but thats what I had lol.
Pepper to taste!

Start up your cooking pan. No, go turn it on. Now once it’s a liiiiiitle bit warm, use a tiny bit of olive oil on the pan, moving it around for some cover. Sweet.
Add the pork chops to the warm pan, add some pepper.. how much? Not a ton, unless you LOVE pepper. Think about the taste. It’s there to temper the sour/sweet of the juice with a little more bite, so don’t go overboard. I did I think about 6 grinds over 4 chops… Pour in some juice. Yes, some juice. Told you, fail measurements. Think about just enough to cover the bottom of the pan. That worked well.
Once that side is cooked, I flipped them and added more pepper and about the same amount of juice. And cooked that side. I kept cooking them on low-medium heat until they were fully cooked, and just picking up a little brown color. Not alot…most if not all of the juice cooked away. Kind of a shame, if there’d been more I would have made a sauce!!!! But, oh well. 🙂

These were really REALLY good. Like, omnomnom delicious. With the side dish, carrots, was almost like thanksgiving again..mmm. So yummy. I really suggest these chops. So GOOD!!

For my sides, I used leftover spaghetti sauce with 1/3 box penne pasta I found in the cupboard. For a veggie, I made… CARROTS!!

Katie’s Yummy Carrots
some baby carrots…I counted 6 per person.
ground clove
ground ginger

Get a pan. Add carrots. I drizzled in a little honey. Yeah more measurements by Katie. 🙂 You want just a sweet hint. For 3 people’s worth of carrots I think it was maybe just about a tablespoon of honey? I just upended the bear and squeezed.
Stir the carrots a little.
Now. SPRINKLE A PINCH EACH OF CLOVE AND GINGER. Just a pinch. A tiny bit. Those spices go a LONG way but smell DELICIOUS. Cover and cook til the pork chops and pasta are done, stirring occassionally. I used a low-med heat and they came out soft yet firm, with a great smell and light taste.


Enjoy the yummies!!! All I got for ya this past week. Tonight is garlic shrimp with broccoli…. huzzah!!

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