Sunday, September 26, 2010

Time for a Giveaway!

Wow!  We've surpassed 400 fans on Facebook!  
To say THANKS I'm giving away this set of animal magnets!


One entry:
Leave a comment sharing a family favorite recipe!

Additional entries 
(please leave as a separate comment or it won't be counted)

1.  Become a fan of Two Kazoos on Facebook

2.  Post this giveaway on your Blog, Facebook or Twitter
(one entry each, please leave separate comments)

3.  Follow this blog

That's it!

Winner will be chosen by Random.org on October 1st.
Thanks so much for your continued support and GOOD LUCK!
:)

62 comments:

  1. a quick lunch for the little monkeys -
    Ham and Cheese Banana:
    put some butter in a cake pan (or similar)
    wrap ham slices around a couple of bananas and place cheese slices on top.
    Bake at 350 until cheese is melted and banana is soft. It's best if some of the cheese starts turning brown and crusty in the pan

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  2. I love peanut butter pancakes here.... just mix peanut butter chips in your pancake batter :)

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  3. New Fan on Facebook! Congrats on hitting the 400 Milestone!

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  4. One of our family favorite recipes is "Sweet & Sour Meatballs" in the crockpot...

    3lbs frozen meatballs
    1 jar (9-10 oz) sweet & sour sauce
    1/4 cup brown sugar
    3 TBS soy sauce
    1/2 tsp garlic powder
    1 medium red bell pepper
    1 can (20 oz) pineapple chunks (drained)

    Place froazen meatballs in crockpot. Pour pinapple chunks and red bell pepper slices over meatballs. Mix remaining ingredients together and then pour over meatballs. Cook on low for 4 to 6 hrs.

    I serve it over white rice and my little guy eats it up. :)

    Enjoy!

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  5. Freezes incredibly well, too!


    Creamy Chicken & Rice

    4 cups cooked rice
    1/2 cup butter (divided-need 1/4 cup cup for cracker crumb top)
    1/4 cup flour
    2 cups milk
    2 tsp. chicken bouillon granules
    1/2 tsp. seasoned salt
    1/2 tsp. garlic powder
    1/4 tsp. pepper
    4 to 5 cups cubed or shredded cooked chicken
    12 ounces process American cheese (Velvetta)
    2 cups (16 oz.) sour cream
    1-1/4 cups crushed butter crackers

    Put cooked rice in greased 13x9 dish. Melt 1/4 cup butter in
    saucepan, stir in flour, gradually add milk, bouillon, salt, garlic &
    pepper. Stir occasionally and bring to a boil. Cook & stir an
    additional 2 minutes. Reduce heat, add chicken, cheese & sour
    cream. Stir until cheese is melted. Pour over rice. Melt remaining
    butter & toss with crackers. Spread mixture on top of chicken &
    rice. Bake uncovered for 10 - 15 minutes at 425 degrees.

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  6. Posted on twitter! http://twitter.com/butterflybaby

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  7. and love my cranberry squares!
    2 cups oatmeal
    2 cups flour
    1 cup sugar
    2 sticks melted butter

    mix them with forks

    in a pan 1 can cranberrys and 1 cup orange juice

    then in a baking pan add half the oatmeal mix and then the cranberrys, then the other half of oatmel mix , in oven 25 min for 375 ° and VOILA

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  8. Posted on Facebook...

    http://www.facebook.com/PocketfulOfSunshine

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  9. Posted on Twitter...

    http://twitter.com/mypocketofsun

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  10. It will also be posted on my twitter.
    twitter.com/crazysocks830

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  11. Corn Fritter Pancakes
    Make pancakes the regular way, but add a can of cream corn in there!! Then fry up as normal..

    SO yummy :)

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  12. Slow cooker Chicken broccoli bake, served over rice (or pasta)


    I cook this for a family of 3, with left overs for my hubby to take to work.

    4 boneless chicken breast (can be frozen as well)
    1 can cream of chicken soup
    1 can broccoli and cheese soup
    1/2 block of cream cheese
    1 bag of frozen broccoli (or whatever veggie you want)
    seasoned to your taste

    Place chicken breast (thawed or frozen) in slow cooker. Season to taste
    Dump both cans of soup and frozen broccoli on top
    Let cook 4-6 hours on low. approx 45 minutes before done, place cream cheese block in slow cooker on top of everything. Finish cooking

    Serve over rice or pasta. Very rich, but it is yummy comfort food!!!

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  13. pork burrittos are a fav in our house...bell peppers, pork stirps, onion, taco seasoning,and lime cilantro rotel tomatoes with white cheese dip poured on top...lettuce and tomotoes diced on the side

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  14. Posted to my Blog.....
    http://staceyjanzen-photography.blogspot.com/2010/09/more-giveaways.html

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  15. Of course I'm a fan of Two Kazoos!

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  16. And I follow this fabulous blog :o)

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  17. Cantonese BBQ Pork
    (You can make a big batch and freeze it! It's YUMMY!)

    RECIPE INGREDIENTS

    1/4 cup light soy sauce
    1/4 cup dark soy sauce
    1/4 cup honey
    1/3 cup sugar
    1 teaspoon salt
    2 tablespoons dry sherry
    3 tablespoons hoisin sauce
    1 teaspoon peeled and finely grated fresh ginger
    1/2 teaspoon five spice powder
    4 pound boneless country-style pork spareribs, pork butt, loin or tenderloin (we use tenderloin)

    For Honey Glaze:
    3 tablespoons honey
    2 teaspoons light soy sauce
    1 teaspoon Asian sesame oil

    RECIPE METHOD
    In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt, sherry, hoisin sauce, ginger, and the five-spice powder, if using. Heat, stirring, until the sugar dissolves. Remove from the heat and let cool.
    Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick. Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat the meat fully with the marinade. Refrigerate overnight or for up to 3 days( I always marinade for the full 3 days). Bring to room temperature before roasting.
    Preheat the oven to 450 degrees F.
    Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack slightly larger than the pan on top of it. Drain the pork and set the strips across the rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to the touch, about 15 minutes longer.
    FOR HONEY GLAZE: In a small bowl, mix together the honey, soy sauce and sesame oil, stirring well. Brush the strips with the glaze and roast until the edges begin to char, about 1 minute longer. Remove from the oven, cover and let rest for 15 minutes, then cut the strips across the grain into thin slices. Serve warm or cold.

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  18. And it is officially posted on my blog! :o)

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  19. My favorite recipe is chocolate eclair dessert. It's quite popular now but my family has made it for years, typically with pistachio pudding!

    -2 small boxes pudding(any flavor, typically vanilla)
    - 1 8oz tub cool whip
    - 3 cups Milk (for pudding)
    - 1 box graham crackers
    - 1 can chocolate frosting

    Make 2 boxes of pudding with 3 cups milk. Mix in cool whip. Line 8X13 pan with graham crackers. Evenly spread 1/2 of pudding on top of crackers. Do another layer of graham crackers and top with remaining pudding. Final (3rd) layer of crackers on top of pudding. Melt chocolate frosting in microwave for 15-45 seconds, and pour over top layer of graham crackers. Use as much frosting as desired (I typically use 1/2 to 3/4 of can). Refridgerate for 12 hours before eating. Enjoy and so yummy!

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  20. posted on face book, http://www.facebook.com/profile.php?id=515034476&v=info#!/profile.php?id=515034476

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  21. posted on twitter https://twitter.com/babykh9

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  22. Now for my recipe.

    Potatoe Casserole


    Wahat you will need:

    1 white onion
    1 regular size can of cream of celery
    1 regular size can of cream of chicken
    1 8oz tub of sour cream.
    1 box of corn flakes
    1 regular size bag of shredded frozen hashbrowns
    2/3 block of velveeta cheese.(grated works best)


    Preheat oven to 350.

    in a large bowl mix soups, velveeta, onion, and sour cream.

    in a 9x13 casserole dish spread thawed hash browns evenly then pour over soup mixture.

    in a one gallon zip lock crush corn flakes and pour desired amount over the top of dish. bake for 30 to 45 mins or until it bubbles and and starts to brown. let stand five mins. and serve.
    this is our favorite thanksgiving and christmas dish. It is simillar to the hashbrown casserole served at cracker barrel.


    You can't have dinner with out dessert.

    Chocolate Eclair cake.

    What you will need.

    1 box of grahm crackers
    1 tub of cool whip
    2 boxes of instant vanilla pudding
    1 tub of milk chocolate frosting

    in a bowl make pudding following the oie filling instructions then mix in cool whip.


    In a 9x13 cake pan put a layer of grahm crackers then poor 1/2 of your pudding mixture over them add another layer of grahm crackers and pour rest of pudding mixture add one more layer of grahm crackers heat frosting in microwave for about thirty seconds or until fully melted becareful not to burn pour over top layer refrigerate for 1 1/2 to 2 hours and enjoy. i hate grahm crackers and cool whip but this cake tastes amazing is simple and very cheap to make.


    Both recipes are simple, quick and inexspensive. They are great for pot lucks or just for a nice family dinner at home. In my family they are essential for any family function. Hope you all enjoy them.

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  23. Our current favorite recipe is Enchilada Bake!
    http://babybunkins.blogspot.com/2010/06/enchilada-bake.html

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  24. Cheese-y Chicken and Broccoli

    Throw a few chicken breasts in the crock pot with a can of cheese soup. Cook on low for 3 hours, then add broccoli (as much as you want to eat) and another can of cheese soup, and cook for another 3 hours on low. Serve with rice - YUM!

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  25. Leftover Turkey Pot Pie
    Ingredients

    * 2 1/2 cups chopped cooked turkey
    * 1 (10.75 ounce) can condensed cream of chicken soup
    * 1 (15.5 ounce) can whole kernel corn, drained
    * 1 (14.5 ounce) can sliced carrots, drained
    * 1 (15 ounce) can sliced white potatoes, drained and chopped
    * 1/4 cup chicken stock
    * salt and ground black pepper to taste
    * 2 1/4 cups biscuit baking mix (such as Bisquick®)
    * 2/3 cup milk

    Directions

    1. Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
    2. In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
    3. Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.

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