Sunday, October 07, 2007


Can you believe that I'm bored?? No, not really...I'm just bored with my cooking... sick to death of the 5 recipes I have worn out.

SO my challenge to you is to leave your recipe in a comment or email me with your favorite recipe (you can email me at raeshadrz at yahoo dot com) - I love quick, simple recipes. I will randomly post recipes that are submitted for the next couple weeks too so we can all add new dishes to our recipe boxes!!

And what do you get in return? A chance to win one of three vintage aprons!! The deadline to submit recipes is October 20 so that gives you almost two weeks. You can submit more than one recipe and you'll be entered in the drawing once for each recipe you submit. Remember - these can be any type of recipes - main dishes, salads, desserts, etc....with an emphasis on quick and simple!!!


monique(moki) said...

you got to see one of my new favorite blogs:

And recipes...simple, but different...hmmm

Liz said...

I love your idea,I'll be sharing.

Dana said...


This is a favorite at our house. It's my mom's recipe.

Filling Balls

1lb ground beef or turkey
1 pack Stove Top stuffing
1 can cream of mushroom soup

a little bit of milk

Prepare the stuffing according to the directions on the box. Make a ball of stuffing (about baseball size). Take the ground meat and press it in to a thin layer to cover the outside of the stuffing ball. Make sure this is a THIN layer;). Do this with all the rest of the stuffing and meat. Mix the cream of mushroom soup with a little bit of milk to thin it. Pour it over the top of the filling balls. Cover with foil and place in
oven set to 350. Bake for an hour. Remove from the oven, uncover and serve:)

Hope this helps!


happy zombie said...

Funny... I was saying the same thing to myself... I'm bored with my cooking. I need something new! I'll be watching the developments here closely!

Here's my standard once a week chicken dish.

Whole chicken, cut down back and "opened". Mix one 1/2 jar of apricot jam with equal amount of shoyu (soy sauce) and pour over chicken. Bake uncovered at 425 for about 15 minutes (watch so that it doesn't burn), and then loosely covered at 350 until done. And I have no idea how long "done" is, sorry. Serve with rice, green beans, carrots, etc.

happy zombie said...

PS... what a BEAUTIFUL photo!!!!

andie said...

salsa chicken:
chicken brests (how ever many you need)

place chicken in crockpot, cover with salsa (i use cheap store brand) cook on low all day.


Anonymous said...
This comment has been removed by a blog administrator.
Lucy said...

This is a great side dish--perfect for Thanksgiving:

Creamy Corn
2-3 pounds of frozen corn
8 oz pkg. cream cheese cubed
1/2 cup butter or margarine melted
2-3 TBS sugar or honey
2-3 TBS water (optional)(I use milk)

Combine all ingredients in slow cooker.Cover. Cook on low setting 4 hours. Tastes like buttered corn on the cob.

I totally relate to being bored with those "same 5 recipes". I could use a few more to add to my "apron" as well!

Vallen said...

Sour Cream Rice

six cups cooked rice
1 pint sour cream
CHopped fresh or canned chilis (one small can)
Monterey jack cheese, grated (maybe two cups)

Mix chilis into sour cream. Layer rice, sour cream, then cheese twice. Dot with butter and bake at 350 until bubbly and browned.
Everybody wants the browned crispy part so bake it in a large pan.

Christy said...

I completely understand the boredom! Most days I have no desire to eat my own cooking! I look forward to trying some new recipes.

Here's one of my fall favorites:
Chicken Chili (6 servings)
1 1/4# boneless, skinless chicken
2 (15.8 oz) cans Great Northern Beans, rinsed & drained
1 (15.5 oz) can white hominy, drained
1 (1.25 oz) envelope taco seasoning mix
1 (4.5 oz) can chopped green chiles
1 (10 3/4 oz) can condensed cream of mushroom soup
Sour Cream
Chopped green onions

Place chicken in 3-4 qt. slow cooker (crock pot). Top with remaining ingredients, in order, except sour cream and onions.
Cover and cook on low heat 8 - 10 hours.
Before serving, stir gently to break up chicken pieces. Top with sour cream and onions.

san francisco lauren said...

I have one!!

vegetarian sweet and sour "chicken"

1 green bell pepper chopped into small pieces
1 8oz container of mushrooms coarsely chopped
1 can of pineapple tidbits
1 box of defrosted Morning Star "chick'n" nuggets chopped into small pieces
1 jar LaChoy Sweet and Sour Sauce
Canola Oil

Sautee bell pepper and mushrooms. when slightly soft, add pineapple, "chick'n" pieces and jar of sweet and sour sauce. Warm up and serve over rice(we like Uncle Ben's Teryiaki Rice) and with vegetable eggrolls. MMMMM