Archive for January 2015

Berkley Verticle Rod Holders

I gave alot of thought about whether to build a rod holder or just buy one and after careful consideration decided to go with buying one. The main reason was space and the second reason was not wanting to deal with the headache and mess of making one.

After looking around on the internet I decided to go with the Berkley Verticle Rod Holder. I picked up mine from the local Walmart for $9.97 each and it was a quick and simple install.

Since I have a small utility room that I store all my gear in, it saved a ton of room. I also used some large swivel hooks on the ceiling to hang some of my larger poles that wouldn’t fit into the rod holders due to my ceiling be so low. In all I have used 4 rod holders to hold most of my poles and will probably get a few more to accommodate the rest of my poles.

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White Chicken Enchiladas w/ Green Chilies

Ingredients:

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Directions:
Preheat oven to 350 degrees. Grease a 9×13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Read more at http://myfridgefood.com/recipes/entree-chicken/white-chicken-enchiladas/#LYo8M74cZICZY3tp.99

Slow Cooker Berry Cobbler

Ingredients:

1 cup flour
3 Tbsp. sugar
1 tsp. baking powder
¼ tsp. cinnamon
1 egg
¼ cup fat-free milk
2 Tbsp. canola oil
⅛ tsp. salt
2 cups raspberries
2 cups blueberrires
½ Tbsp. lemon juice
1 cup sugar
¼ cup flour
Directions:
In a large bowl, combine 1 cup flour, 3 Tbsp. sugar, baking powder and cinnamon.
In a small bowl combine egg, milk and canola oil. Whisk together until completely blended.
Add egg mixture to flour mixture and stir until just moistened.
Spread over the bottom of a 5qt slow cooker.
In a medium bowl, combine 1 cup sugar and ¼ cup flour and salt. Next add in raspberries and blueberries (fresh or frozen will work) and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.
Evenly distribute the raspberries and blueberries over batter. Cover and cook on LOW for about 2 to 2½ hours or until batter is cooked through.
Top with ice cream or frozen yogurt if desired.

Pull Apart Pizza

Ingredients:

2 Cans of Pizza Dough or Biscuits 
2 cups Mozzarella cheese
1 cup Parmesean cheese
2 tablespoons of parsley flakes
1/3 cup olive oil
1 – 6 oz package of pepperoni (we used the turkey and only used 1/2 package)
1 teaspoon minced garlic

Directions:

Cut pizza dough or biscuits into quarter pieces. Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly. Put into greased baking dish and spread evenly. Bake for about 35 minutes at 350 degrees (or until the top is brown and the center is thoroughly cooked).
TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly, be sure to continue baking and check it every 5 minutes until it’s done. Flip over on to a plate while it’s still hot. Can use a Bundt cake pan or a regular 9×13 baking dish as well. Serve with marinara sauce for dipping if desired.

Peach Cobbler

Ingredients:

1 stick butter
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 can (30 ounces) sliced peaches in syrup
1 teaspoon cinnamon
1/3 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.
Bake for 45 minutes to 1 hour or until top crust is golden brown.

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