Archive for December, 2011


hi ladies!

just a reminder that we are NOT swapping next week. ūüôā see you in february!


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Hi Ladies!

We’re skipping January so here’s our February menu. We’re cooking for 8 this month. And remember that for the February swap, we’re bring our “tried and true” recipes – no experiments. ūüôā

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So, I feel the need for a disclaimer. My momma made these regularly (there were about 8-10 meals that my mom made, on a cycle. She rarely strayed.) and we always loved them. I don’t know where she originally obtained the recipe, or who named it. But, really, they’re not enchiladas. I mean, they contain VELVEETA. And they’re not even rolled – they’re layered!

So as not to offend those who know¬†Mexican food, let’s just rename this dish “Green Chili Chicken Bake” or something.

  • 1 large onion
  • 1 clove garlic
  • 1 can mushroom soup
  • 1 c chicken broth
  • 1 lb american cheese (velveeta)
  • 4 oz canned green-chilis
  • 12 corn tortillas

saute onion, garlic in two tbsp olive oil.¬† add soup, broth, cheese and chopped chilis.¬† put small layer of sauce on bottom of 9×13 caserole. layer tortillas, sauce, repeat.¬† cover with foil and cook in microwave 8 minutes or oven 25 min at 375.¬† let sit about 10 min before serving.

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Greek Pot Roast

1 3 or 4 lb. chuck roast
2 tsp. beef bouillon
1 cup water
Cavender’s Greek Seasoning*
Zack’s grilling spice*
Worcestershire sauce
garlic salt with parsley
1 tablespoon brown sugar potatoes, carrots and onions

Mix 2 teaspoons of beef bouillon, boiled in 1 cup of water to make broth, Cavender’s Greek Seasoning* to taste, grilling spice by Zach’s Spice* company, Worcestershire sauce, little garlic salt with parsley.

Rub about a tablespoon of brown sugar on both sides and pierce the steak on each side with a fork several times.

Throw in the crock pot and cook. 

We cooked this already and it is AWESOME!

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Swapper Fave’s

Just thought after the convo tonight, we should post some of our favorite past meals from swappers. My family enjoys the variety, but its good to know what types of meals people like the most. Post under comments with your favorite recipes someone has made.

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Slow Cooker Orange-Cranberry Pork Roast

Yield ‚Äď 6-8 servings

Preparation Time ‚Äď 5 minutes

Cooking Time ‚Äď 6-8 hours in slow cooker minutes


1.5 ‚Äď 2 lb. pork roast or tenderloin

1 15 oz. can cranberry sauce (or homemade cranberry sauce)

Zest and juice from 1 orange

1 teaspoon cinnamon

Read more: http://www.5dollardinners.com/2011/10/slow-cooker-orange-cranberry-pork-roast.html#ixzz1fmhSiaSr

**I substituted the can of cranberry for my home-made cranberry. Each recipe used about 2/3 cup of this sauce. **

Cranberry Recipe:

2 c. fresh cranberries
1 whole orange (washed)
.5 – 1 cup of sugar

Chop cranberries and orange (peel and all) in the food processor until fine. Add sugar as needed to mixture to even out the tart-ness of the cranberries. Mix and you’re done! ¬†Extra sauce freezes very well and is GREAT with Thanksgiving Dinner. (You can also add pecans to the food processor to add to the mixture if desired.)

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6 boneless pork chops

1/2 cup honey

1/4 cup cider vinegar

1/4 t. ground ginger

1 clove minced garlic

2 Tbsp. soy sauce

Directions for Cooking Day:  Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well.  Place uncooked pork chops and honey mixture in a freezer bag and freeze.

Directions for Serving Day:   Thaw completely.  Place pork chops and honey mixture in a baking dish.  Bake for 350 degrees for 1 hour or until pork chops are cooked.  Turn pork chops occasionally while baking.

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