Heavenly Homemakers Recipe and Cooking Tips Parade – Share YOUR Recipes!
By
I just can’t thank all of you enough for making this week SOOOOOO much fun! All of your comments and participation have been so great! After all of this, I haven’t even come close to running out of recipes to share…in fact several more recipe requests have come in this week. There is NO END to great, healthy recipes!! Just in case you wanted to see quick links for all of the recipes in our parade this week, I’ll put them together for you here:
- Healthier Rice Crispy Treats
- How to Cook Brown Rice
- Cottage Cheese Ideas
- Italian Pasta Bake
- What to do with Butternut Squash
- Powdered Sugar with Sucanat
- Barbecue Brisket
- Chocolate Fudge Frosting
- Buttermilk Whole Wheat Chocolate Cake
There are still FIVE more winners to be chosen in the Parade Giveaway, so keep those comments coming in. PLUS, for more chances to win, each recipe you link up or share in the comments on this post will be counted in the drawing!! (You don’t have to share a recipe in the comments section, but you sure can if you want to!) Also, be sure to sign up to win awesome Stainless Steel Bakeware from Paula’s Bread! I will draw the remaining giveaway winners and post them Saturday morning at precisely wheneverIgetaroundtoit-o’clock.
Okay everyone…it’s your turn now!!! What recipes have you been wanting to share with all of us? If you have a blog, link up your awesome recipes. You can link as many as you would like to share!! Here’s what I would prefer for each of you that link up:
- Please don’t link to your main blog page, link your actual recipe post so we can find it easily.
- Let us know what recipe you are sharing in your name/title, for example: Laura @ Heavenly Homemakers (Turtle Soup)
- In your recipe post(s), please link back to this recipe parade so that your readers can come join the fun and discover new recipes too! You’re welcome just to copy and paste the following: You’ll find all kinds of new recipes this weekend at Heavenly Homemakers Recipe Parade!!
If you don’t have a blog, please feel free to share your recipes in the comments section!
(I don’t really have a recipe for Turtle Soup -sorry if I got your hopes up.)
Okay, are you ready? Start linking and visiting everyone’s blogs to learn more recipes!! Woohoo…I love a parade!!!
Oh my goodness there are lots of yummy sounding recipes to look into making now.
[Reply]
I love to try new recipes – thanks everyone!
[Reply]
Wow! Look at all these new recipes! I’m going to be busy!
[Reply]
Another yummy recipe!
Chicken and Broccoli casserole
2lbs chicken (boneless skinless works) but any chicken will do
1 bag frozen broccoli
1-2 c cheddar cheese
1 can cream of broccoli (or homemade version)
1 can cream of celery (or homemade version) Or you can sub cream of chicken
bread crumbs
butter (unsalted)
salt and pepper to taste
water to thin soup if desired
I usually boil the chicken (quickest way). In a bowl combine soups (and a little water if desired) and chicken w/salt and pepper) Dump into a casserole dish, sprinkle w/broccoli on top of the chicken/soup mixture. Add cheese, sprinkle w/bread crumbs, and pat w/butter!
Bake at 350 degrees until hot and bubbley and a little browned on top! (approx 35-45 mins depending on oven)
[Reply]
Danielle B Reply:
October 29th, 2010 at 5:38 pm
oh, broccoli florets is best, you can cut up further if you want.
[Reply]
Danielle B Reply:
October 29th, 2010 at 5:39 pm
Oy… cut chicken into chunks! (after boiling… save the work!)
[Reply]
Danielle B Reply:
October 29th, 2010 at 7:23 pm
I got off the phone w/my sis… I forgot 2 ingredients! 1/2 c mayo and around 2 tbsp lemon juice!
She also suggested mixing in fresh parsley. Here I was missing 2 ingredients when I made it!
This is good paired w/buttered noodles or rice.
She also mentioned you can use whatever can of cream of something you like. Even cream of mushroom. She suggested 2-3 cans, just depends on how creamy or dry you like the casseroles.
Laura, can you combine these posts? I feel like I’m just replying and replying, and making this longer than it needs to be.
I’m sad that this parade is coming to an end :( How much fun it has been to see all the recipes! I’m so excited to try some now!
[Reply]
Thanks for hosting, Laura! There are enough yummy recipes here to keep me busy for a very long time!
[Reply]
Thanks for all the great recipes! It’s so much fun to read the things you write before the recipes! Lots of cooking/baking to do! :)
[Reply]
This has been great. Can we do it every week?
[Reply]
Danielle B Reply:
October 29th, 2010 at 7:43 pm
Here, Here!!
[Reply]
No blog here, but I do enjoy reading HH and trying new recipes, so I wanted to share in the recipe parade.
A new muffin recipe I created this fall. It looks long, but is really quite easy…and tasty!
Harvest Mix Mini Muffins
1 1/2 cup honey
4 eggs
1/2 cup melted butter
1/2 cup coconut oil
1 can pumpkin, 15 oz
1 T. molasses
1/2 cup water
3 cups white whole wheat flour
1/2 cup flax seed meal
1/2 t baking powder
2 t baking soda
1 t cloves
1 t nutmeg
1 1/2 t cinnamon
1 1/2 t salt
1/2 cup diced dried apple
1/2 cup raisins
1/4 cup walnuts
1/4 cup pecans
Preheat oven to 350. Whisk together wet ingredients. Measure flour into bowl, but do not incorporate yet. Sprinkle remaining ingredients, then stir until batter is well mixed.
Bake at 350 for 12 minutes.
Yields 8 dzn mini muffins
[Reply]
Can’t wait to browse all the recipes! A favorite in our house is turkey “stroganoff”
1 lb ground turkey
8oz of mushrooms cleaned and sliced
1/2 an onion chopped well
garlic powder
pat of butter to prevent sticking
Cook these ingredients until meat is no longer pink. Push to one side of pan. Add 1 Tbs butter and whisk. Add 1 Tbs WW flour or unbleached and 1 tsp sea salt, whisk. Add 1 cup milk and whisk until thickened. Remove from heat and add 1 cup of sour cream. Season w/ sea salt and pepper to taste. I also like to add a dash or two of allspice. We serve over spelt egg noodles, but you could substitute whole wheat egg noodles. We love steamed broccoli w/this dish-YUM!!!
All Heavenly Homemakers should learn to make a basic roux or white sauce. I never use canned cream of anything anymore! Simple, easy, tasty :)
[Reply]
Wow, so many new recipes to try!
[Reply]
Hmmm Laura… can you add this to the top of your page (as a tab), so we as readers can reference it back? I’d add it as a fave, but it would get lost. :-(
[Reply]
This is my favorite chocolate cake and frosting recipe!!! YUM :)
Easy One Pan Chocolate Cake
1 2/3 cups whole wheat flour
¾ cup sucanat
¼ cup cocoa powder
1 tsp baking soda
½ tsp sea salt
1 cup warm water
1/3 cup coconut oil
1 tsp white vinegar
1 tsp vanilla extract
Preheat oven to 350 degrees. Mix flour, sugar, cocoa powder, baking soda and salt with a fork in an ungreased 8” baking dish. Mix in remaining ingredients. Bake until a wooden toothpick inserted in the center comes out clean, about 35-40 min. Frost with chocolate frosting, recipe below.
*You can double the recipe mixing in a bowl and then pouring into two 8 or 9” round pans, bottoms lined w/parchment paper to make a stacked cake! Take pans and trace the bottoms onto the parchment paper and cut out. Place in bottom of pans. This makes for easier removal of cakes when cooled.
Yummy Homemade Chocolate Frosting
Two wrapped squares unsweetened chocolate equaling 4 total squares when unwrapped
16 oz powdered sugar ( I use sucanat that I blend up in my blender to “powder”)
½ cup (1 stick) softened butter
2 tsp. vanilla
1/3 cup milk
Take a glass or metal bowl that fits in a saucepot but doesn’t touch the bottom or use a double boiler. Put water in saucepot to barely touch bowl while inserted. Melt chocolate in bowl completely, let cool for 5 minutes. Remove from saucepot. Add powdered sugar, butter, and vanilla and beat with an electric mixer on low until well blended. Gradually add 1/3 cup milk, until well blended. Makes 3 cups or enough to frost top and sides of 2 (8 or 9”) layers; top and sides of 13×9-inch cake; tops of 3 (8 or 9”) layers or 18-24 cupcakes.
[Reply]
Can’t wait to try some of these!
[Reply]
I posted over 20 low sodium recipes at the following site. I am trying to avoid high blood pressure, so that is why I am cooking low sodium meals. Please feel free to use and share my recipes.
http://eatlowsodium.com/osc/low-sodium-recipes.php
Umit
[Reply]