Here are few more tasty recipes

by | Feb 17, 2011

Janet Scott

Wow!  Where does the time go?  It is difficult to believe that February is half over and Spring is on the way!

Bill and I have a new grandson, Bradley born last Saturday.  What a little sweetie pie!

Ok, if you are anything like me and you like to try new recipes you can easily end up with mounds of food magazines and pages from magazines but when you want to find that recipe again you find yourself digging through the stack trying to remember where you found it.  Here is an idea that just might be helpful:

Keep a culinary journal

If meal planning finds you sifting through a heap of torn-out magazine pages and recipes you’ve jotted down, it’s time to start a culinary journal.
Like a cookbook made just for you, a culinary journal can be a handy place to collect new and favorite recipes, as well as a diary to keep track of meals you’ve enjoyed over the years.

To make yours, choose a pretty notebook and fill it with delicious-sounding recipes culled from magazines or downloaded from the web. Use tape or glue to secure the recipes, making sure to leave space for notes about the finished dish. Organize your recipes chronologically or by course, whichever works best for you.

Chances are your culinary journal will become a treasured family keepsake. So to hand it down spatter-free to the next generation, smooth a piece of Saran™ Premium Wrap over each recipe page while you prepare the dish.

I have also been looking for different ways to save money and if you are looking for more coupons for your grocery shopping check out  I am not a crazy coupon shopper who buys things that I will never use, but I do find that even if I can save a little each time I go it is money saved and that is always a good thing!
Now for a few recipes
First let me share a really simple dip recipe that I don’t have a picture for but it is great with Tortilla Chips or veggies!  Bill absolutely loves this dip!
16 oz  Sour Cream
8  oz  Medium Salsa
1 Pkg of Ranch Dressing Mix
Blend ingredients together in bowl and serve. 
Slow Cooker Chicken Tortilla Soup
Get out the slow cooker–this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.
Prep Time: 10 Min.          Total Time:  5 Hr. 10 Min             Servings:  6  (1 & 1/2 Cups each)


6 boneless skinless chicken thighs (1 1/4 lb)
1 medium onion, chopped (1/2 cup)
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
3/4 cup salsa verde
2 cans (14 oz each) chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired
  • 1In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
  • 2Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
Salsa verde is “green salsa,” which is made from tomatillos, green chiles and cilantro. It can be found in the Mexican section of supermarkets.
The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup.
Vanilla Glazed Apple Cookies
Prep Time: 25 Min       Bake: 10 Min       Servings 24


  • 1/2 cup shortening
  • 1-1/3 cups packed brown sugar
  • 1 egg
  • 1/4 cup milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup finely diced peeled apple
  • 1 cup raisins
  • 1-1/2 cups confectioners’ sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 to 4 teaspoons milk


  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.
  • In a small bowl, combine the confectioners’ sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Yield: about 4 dozen

I hope you enjoy the recipes and that your weekend is blessed!

God Bless,

Janet Scott