Red and Yellow Pepper Chicken

6 chicken breast - roll in flour

1 c. chicken broth

1 c. sour cream

1 can (26 oz) cream of chicken

1 can (10.5 oz) cream of mushroom

2 c. cheddar cheese

1 c. red bell pepper

1 c. yellow bell pepper

Bake for 2 hours at 350. Serve over noodles or rice.

My adaptions:

1. I use whatever peppers (red, yellow, orange, green) I have on hand. You can't mess this recipe up. That is what I like about it.

Beef Stroganoff

I always get happy comments when my family sees beef stroganoff on the table. This is one of our favorites.

1 pound ground beef

1 can cream of chicken

1 onion

3 stalks of celery

1 can mushroom soup or mushrooms

1 c. sour cream

1/2 tsp salt

Cook meat until brown. Saute onions or celery. Add to meat along with other listed ingredents. Serve over rice or noodles.

Aunt Dot's Carmel Popcorn Glaze

Bring to boil until everything is desolved and pour over popcorn.

2 cubes marjarine

1 c. Sugar

2 Tb. Water

2 Tb. Karo Syrup

Orange Julius

1 t. Vanilla

1 c. Water

1/4 c. Sugar

1/2 c. Milk

6 oz Orange juice

2 c. ice cubes

Mix together until the ice is slushy.

Grandma Frehner's Amazing Fudge

I always get so many compliments when I make this recipe.

In a large bowl

8 oz Marshmellows (mini)

1 large bag of semi sweet chocolate chips

1 giant size hershey bar (7 oz)

2 cubes marjarine

2 cups nuts (optional)

In a pan bring to boil over heat

1 large can evaporated milk (12 oz)

3 1/2 c. Sugar

Boil for 15 minutes (stir constantly)

Dump the hot ingredients in the large bowl and mix for another 15 minutes until the marshmellows are melted and the fudge is cool. Put in a pan and let sit.

I've been slacking

OK, So I have been slacking on my food blog. We moved a couple of months ago and are in between houses right now. We are staying with my parents and it is hard to get motivated to cook when your mom is there cooking and making such yummy meals. I will post pictures and recepies of the meals my mom has made for us while we have been at their house. 

Zucchini or Pea Soup with finger bread

I love soups in the fall. This is one that my mom always made for our family when I was a child. It is so yummy. We made finger bread (scones) to go along with it. It made for a wonderful lunch today. Way beyond our usual peanut butter and honey sandwiches. This recipe is huge and it makes a lot but it is nice to have extras. You can half it if you need to.

Zucchini Bisque

Cook then blend

6 lbs - Zucchini or Peas

1/4 lbs. - butter

2 cups - onion

3/4 cup - Chicken broth

3 1/2 quarts - water

Add to zucchini mixture when back in the pot after blending

3 cups - half n half

1/2 t. - pepper

1/2 t. - nutmeg

1/2 t. - salt

pinch - Cayenne

Sprinkle some shredded cheese on top and eat.

Serves 30

(Zucchini, butter, onions, chicken broth and water cook till zucchini is soft and then blend in a blender)

(Add seasoning and then serve!! MMMM MMMM Good!)

Finger Bread (Scones)

Finger bread is something that my grandmothers for generations back would make there families. They would make bread for their family each week and with the extra dough they would make finger bread as a treat. This is an awesome legacy to pass on to my children.

Use your favorite bread recipe (Here is mine).

Let dough rise.

Put vegetable oil in a pan and heat on medium

Flatten the bread out with your fingers and place in the hot oil. Let it cook until it is golden

brown and turn using a fork. Place on a plate and paper towel.

We like to put butter, honey, and or jam on them.