How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Saturday, December 27, 2014

Hot Artichoke & Spinach Dip

I've been looking for a recipe for this for a while . . . not just any recipe . . . but one worth making, if ya catch my drift.  IDK if this one is it or not, but in the spirit of cleaning off my desk and putting it somewhere where I will remember what the hell I did with it, I'm blogging it.  My kids will understand.

1 can (14 oz) art hearts, drained
1 pks (10 oz) frozen spinach, thawed, drained
⅓ cup heavy cream
½ cup sour cream
½ tsp minced garlic
¼ cup grated parmesan
⅓ cup grated Romano
1 cup shredded mozzarella

Oven to 350.
Grease 9 x 13 baking dish.
In a blender, pulse (not pulverize) art hearts, Romano, Parm, & garlic.
In a bowl, mix:  spinach, heavy cream, sour cream & mozzarella.
Stir together.
Spoon into prepared dish.
Bake for 20-25 minutes or until cheese is melty and bubbly.



This original recipe called for chicken thighs, but my family (read: me AND my family) is not so keen on protein sources with their infrastructure intact.   No bones about it, we no likey no bones!

So, in the spirit of happy dinners without eeews and uuggghs associated with vessels, marrow and the like, I've altered this recipe for my fam-damily as such:

12-15 boneless chicken tenderloins (or 4-6 breasts)
6 small red potatoes
½ cup EVOO
1 tbsp chopped fresh rosemary
1 ½ tsp oregano
1 ½ tsp garlic powder
salt and pepper

So . . . this recipe goes like this:

Put everything in a bowl.  Eww, I know.  Dump the EVOO on it.  Add the spices.  Stir it around.  Then put it all in a baking dish.  Bake for 1 hr or until done.  ** Momma's note:  if you use the skinny little tenderloins, they'll be done long before an hour, so you either have to par boil the taters OR use bigger hunks of chicken.

Sunday, November 23, 2014

Crock Pot Applesauce

Into the pot:

10 peeled and cored apples
1 cup of water
2 sticks of cinnamon

**NO SUGAR! **

Cook 4-5 hours, mashing and stirring as time goes on.   Into the blender if you like it smooth . . . or just mush w/ a spoon or masher if you like it chunky.   GREAT for use in Applesauce Muffins.

Friday, November 14, 2014

7 x 1 Blondies

Seven ingredients  .  . . . just think 1's for each .  . . . . so, 7 x 1 blondies . . . . .

1 cup brown sugar
1 stick soft butter
1 egg
1 splash of vanilla (kind-of a big splash)
1 dash of  salt (ish ... . I guess if you really want to measure it, it'd be about ¼-½ tsp)
1 heaping handful of chocolate chips
1 cup of flour

Mix.  Mix well.  Heap it into a small baking dish.  Bake for 25-30 minutes or until it looks done.

Sunday, October 5, 2014

Quick Chicken Piccata

Roasted Wild Mushrooms and Potatoes

You need:

Plain Old Pork Roast

In a bag:

1 ½ tbsp fresh rosemary
2 tsp garlic salt
½ tsp dried thyme
¼ tsp pepper
pork roast (but I kinda like using a pork tenderloin, too)

Oven to 350
Toss the roast or tenderloin in a bag with all the dry ingredients.  Toss until well coated w/ seasonings.  Then place it in a baking dish and bake/roast in the over until meat thermometer reads done, or for approx 1 hour (or 30-45 for a tenderloin).

Original Source Collected From:

Apple Glazed Pork Tenderloin

1 tbsp olive oil
1 pork tenderloin
salt and pepper, to taste
2 tsp chopped parsley
½ sweet onion, diced
1 apple (I used Gala), chunked
½ cup Riesling
1 cup apple jelly
2 tablespoons balsamic vinegar

Oven to 350
Grease a baking dish
Brown the tenderloin in a skillet w/ the olive oil
Remove, place in baking dish, season w/ all the dry stuff above  . .

In the same skillet, cook the apple and onion until apples are soft and onions are translucent.  Add the Riesling.  Scrape the bottom of the pan well and incorporate to dissolve.  Bring to a boil, then pour over the pork tenderloin in the baking dish.  

Mix together the apple jelly and balsamic vinegar in a bowl.  Spread that over the pork tenderloin.

Bake until thermometer reads done, about 30-45 minutes.  Allow to rest for 10 minutes, then slice and serve.

Original source:

Slow Cooker, Not Dry Pork Chops . . . .

6 lean pork chops
½ cup flour
1 tbsp salt
1 can of chicken & rice soup
1 ½ tsp dry mustard
½ tsp of garlic powder
2 tbsp oil

Coat chops in dry mixture of flour, salt, mustard & garlic powder & brown them in a skillet.  Place browned chops into crock pot.  Add the can of soup.  Cover and cook on low for 6-8 hours on low or high for 3 ½ hours.

Monday, September 15, 2014

Egg Drop Soup

Hmm.  I wonder if my kids will like this???  Review pending. 

3 cups of chicken broth 
1 tsp salt (eek . . why?? with chicken broth) 
dash of white pepper (or not) 
1 medium scallion 
2 eggs slightly beaten  

Heat broth, salt & pepper to boiling in a big ole pan.   Stir scallions into the eggs.  Pour egg mixture into the broth, stirring constantly to shred the eggs.  Hmm.  I think I'll give it a try :) 

Basic Cheesecake

crust of your choosing, or no crust . . . . 

teeny bit of lemon rind
2 tsp vanilla extract
½ pint heavy cream 
3 large eggs
2 tbsp cornstarch 
¾ cup granulated sugar
2 lb cream cheese @ room temp

Mix all ingredients until smooth; pour into crust or tartlets and bake until slightly brown @ edges; be careful not to overcook!   One large cheesecake bakes for apporx 1 hour, so adjust times down according to size. 


BBQ Pulled Chicken in the Crock Pot

1 8 oz can of tomato sauce
1 4 oz can of chopped green chills
3 tbsp cider vinegar
2 tsp honey
1 tbsp paprika
1 tbsp tomato paste
1 tbsp worcestershire
2 tsp dry mustard
1 tsp ground chipotle chili
½ tsp salt
2 ½ lbs of boneless, skinless chicken thighs, trimmed of fat
1 small onion
1 clove of garlic (or not ) chopped

5 hours on low or until chicken can be pulled apart

Monday, September 8, 2014

Cheesy Potato Casserole

6 medium taters
8 oz small curd cottage
8 oz french onion dip
shredded cheese

350.  Make mashed potatoes with JUST the taters.  Mash 'em.  Add cottage and french onion dip.  That goes into a baker.  Bake until  heated through.  The last 10minutes, add cheese and cook again until bubbly and hot.

I haven't tried this one.  I was drawn by the title, turned off by the ingredients and am left determined to try it and form my own opinion.

Wednesday, August 27, 2014

Slow Cooker Chicken Hominy Chili -- From Anne

Crock Pot Refried Beans From Old Lady Sheppard

Soak your beans over night. In the morning drain and throw out pebbles and hard things. Place in crockpot with enough water to cover and then About an inch. Dump in garlic and cumin and quartered onion (if you have it). Cook on low for 8 hours or until beans are soft. You can either eat the pintos whole or mash for burritoes. Discard onion before mashing. Some people mash using oil. I just mash with a little water. (They will look dry but taste fine without added fat) Serve as burritoes or nachos. Yummy, easy and so cheap.

Mashed Potatoes

Peel potatoes, cube and cook until tender. Drain and place in mixing bowl. (If mixer is not large enough, do in two batches. Whip all ingredients until creamy. Place in greased casserole and top with butter slices. Bake at 350 degrees for about 30 - 60 minutes or until bubbly. Optional ingredients: chives or paprika to top.

    8 medium-sized potatoes
    1 cup milk
    1 cup sour cream
    8 oz. soft cream cheese
    1 tsp. garlic salt or 2 fresh garlic cloves
    1/4 cup green onions
    4 tbsp. butter (at least)

Stolen from:  My daily moment: 

Monday, August 25, 2014

Campbell's Chicken and Rice (One Dish, Baked, Comfort, Standard, No Frills!!)

This is THAT recipe.  You know, the one where you have it memorized and then it goes months without using it and you can't find that damn thing.   Blogging is somewhat about putting "things" (read: recipes, memories, stories and the like) in one place where you're sure to find them again.    I feel moderately successfully just putting it in here . . . . .

I had one of these recipe cards in the trusty rusty tin box for years, and then it was pinned inside the cupboard.   HERE is the original.

can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
cup water 
3/4 cup uncooked regular long-grain white rice 
1/4 teaspoon paprika 
1/4 teaspoon ground black pepper 
1 1/4 pounds skinless, boneless chicken breast halves 

  • 1
    Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • 2
    Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

Sunday, August 24, 2014

Breakfast Casserole


1 loaf Italian bread
1 lb ground sausage
12 eggs
1 cup milk
2 cups cheddar cheese, shredded
1 tsp salt
1 tsp dried mustard
½ tsp white pepper

Brown and drain sausage.
Slice or cube the Italian bread.
Spread the bread in a 9 x 12 baking dish.
Sprinkle the browned sausage over the sliced/cubed bread.
Whisk all other ingredients together in a bowl and pour it over the top of the sausage & bread.
Refrigerate overnight or a minimum of 3 hours.
Bake @ 350 x 45 minutes to an hour.

Pork Carnitas from Jenn

** not tried yet . . . I'm just filing stuff today **

2.5 lbs boneless pork chops

1 onion

2 cloves garlic

1 Tbs. chili powder

1 tsp. cumin

½ cup taco sauce

Combine all ingredients in a freezer bag.

Cook Times:

Frozen – Crockpot 4-6 hours on low.

Serve on warm tortillas, sour cream and other garnishes.

BBQ ChickenTacos from Coach Jenn

** not tried yet ** 

BBQ Chicken Tacos

4-6 boneless, skinless chicken breasts (minimum 2 lbs)

2T Pampered Chef Smoky Barbecue Rub

1T Pampered Chef Garlic & Herb Rub

1T Pampered Chef Tex-Mex Rub

1 can black beans, drained and rinsed

1 can whole kernel corn, drained

Keep Separate
1 pkg (10 count) taco-size flour tortillas. Freeze in a separate bag, thaw when ready to use.