1 3/4 cups flour
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
2 cups (12 oz pkg.) Nestle toll house semi sweet chocolate morsels, divided
1/3 cup butter or margarine, cut into pieces
1 can (14 oz) Nestle carnation sweetened condensed milk
1 large egg
1 tsp vanilla
1/2 cup chopped nuts
Preheat oven 350 F. Lightly grease baking sheets.
Combine flour, cocoa, and baking soda in medium bowl. Melt 1 cup morsels and butter in large heavy duty saucepan over lowest possible heat, stirring until smooth. Remove from heat. Stir in sweetened condensed milk, egg and vanilla extract; mix well. Pour into flour mixture and let dough cool. Stir in nuts (optional) and remaining morsels. Dough will be soft. Drop dough by rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes or until edges are set but centers are still slightly soft. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
Makes 3 ½ dozen. From Barbie’s neighbor in Spanish Fork, Todd and Kathy.
Wednesday, March 16, 2011
Baked Ziti
1 lb of Rigatoni pasta
1 lb ground meat (hamburger)
1 lb Italian sausage
26oz size of Prego pasta sauce (any one you like)
1 package of fresh spinach
1/4 cup of chopped garlic or 6 cloves
2 cups of sliced mushrooms
1 cup of parmesan cheese
16 oz. shredded mozzarella cheese
Salt and pepper to your taste
Boil the pasta in boiling water. Follow direction from the package.
Cook the sausage till done. Once cooked place on paper towel to drain some of the fat. Cook the meat season with salt, pepper, and garlic. Remove from pan into a large bowl.
Cook the mushrooms in the pan from the meat. Cook until tender about 10 minutes.
Combine the sausage, meat, mushrooms, parmesan cheese, and spinach and mix well.
Pour half of the pasta in a 13 x 19 greased (sprayed with Pam makes cleaning a lot easier). Top this first layer with half of the mozzarella cheese. Pour the remaining pasta on top and repeat with the mozzarella cheese.
Cover with aluminum foil. A tip: if you sprayed the side over the pasta with Pam you won’t have the cheese sticking to the foil when pulling it off. Bake for 30 minutes or until it’s bubbling. Let it rest for 10 minutes before serving.
Serving for 8
1 lb ground meat (hamburger)
1 lb Italian sausage
26oz size of Prego pasta sauce (any one you like)
1 package of fresh spinach
1/4 cup of chopped garlic or 6 cloves
2 cups of sliced mushrooms
1 cup of parmesan cheese
16 oz. shredded mozzarella cheese
Salt and pepper to your taste
Boil the pasta in boiling water. Follow direction from the package.
Cook the sausage till done. Once cooked place on paper towel to drain some of the fat. Cook the meat season with salt, pepper, and garlic. Remove from pan into a large bowl.
Cook the mushrooms in the pan from the meat. Cook until tender about 10 minutes.
Combine the sausage, meat, mushrooms, parmesan cheese, and spinach and mix well.
Pour half of the pasta in a 13 x 19 greased (sprayed with Pam makes cleaning a lot easier). Top this first layer with half of the mozzarella cheese. Pour the remaining pasta on top and repeat with the mozzarella cheese.
Cover with aluminum foil. A tip: if you sprayed the side over the pasta with Pam you won’t have the cheese sticking to the foil when pulling it off. Bake for 30 minutes or until it’s bubbling. Let it rest for 10 minutes before serving.
Serving for 8
Wedding Chicken
1 lb of chicken (white or dark is fine)
2 cups of Olive oil
1 cup of packed brown sugar
1/2 of a large onion chopped
1 tablespoon of salt
1 tablespoon of pepper
Place all of the ingredients in a plastic zip lock bag. Put in the refrigerator for overnight or for 2 hours.
You can cook the chicken in a pan, grill, or bake it. Cook until done. Plate it with the juices of the chicken and then sprinkle with sun dried tomatoes.
Makes 4 serving
2 cups of Olive oil
1 cup of packed brown sugar
1/2 of a large onion chopped
1 tablespoon of salt
1 tablespoon of pepper
Place all of the ingredients in a plastic zip lock bag. Put in the refrigerator for overnight or for 2 hours.
You can cook the chicken in a pan, grill, or bake it. Cook until done. Plate it with the juices of the chicken and then sprinkle with sun dried tomatoes.
Makes 4 serving
Butterhorns
1 cup butter, softened
1-1/2 cups (12 ounces) 4% cottage cheese
2 cups all-purpose flour
Dash salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons milk
1/2 teaspoon vanilla
Directions
In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets.
Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers. Yield: 3 dozen.
(Taste of Home Recipe)
1-1/2 cups (12 ounces) 4% cottage cheese
2 cups all-purpose flour
Dash salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons milk
1/2 teaspoon vanilla
Directions
In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets.
Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers. Yield: 3 dozen.
(Taste of Home Recipe)
Ruby Rice
Festive rice! Great to serve during the holidays!
In a large saucepan, heat 1 T. oil, add 1 large onion finely chopped and cook until translucent. Add 1 c. of rice, 1/2 t. ground sage, 1/4 t. of corriander, 1/8 t. of cinnamon, 1/2 t. salt. Stir over medium-hot heat until rice is slightly brown.
Remove from heat, add 2 c. chicken broth. Return to heat and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender.
Stir in 1/4 c. toasted pine nuts (or almonds) and 1/2 c. of dried cranberries, 1/4 c. chives, chopped.
Serves 6
In a large saucepan, heat 1 T. oil, add 1 large onion finely chopped and cook until translucent. Add 1 c. of rice, 1/2 t. ground sage, 1/4 t. of corriander, 1/8 t. of cinnamon, 1/2 t. salt. Stir over medium-hot heat until rice is slightly brown.
Remove from heat, add 2 c. chicken broth. Return to heat and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender.
Stir in 1/4 c. toasted pine nuts (or almonds) and 1/2 c. of dried cranberries, 1/4 c. chives, chopped.
Serves 6
Amish Oatmeal
1 1/2 c. oatmeal
1/2 c. sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla
Combine and mix well. Spread evenly in a greased 9”x13” pan. Bake at 350 degrees for 25-30 minutes or until edges are a golden brown. Immediately spoon into bowls, serve with milk (warmed is nice). I like to top this with chopped walnuts before I bake it. Raisins also go well in it.
1/2 c. sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla
Combine and mix well. Spread evenly in a greased 9”x13” pan. Bake at 350 degrees for 25-30 minutes or until edges are a golden brown. Immediately spoon into bowls, serve with milk (warmed is nice). I like to top this with chopped walnuts before I bake it. Raisins also go well in it.
Garden Meatloaf
1 T. butter
1/2 c. onion
1/2 c. carrot
1/2 c. bell pepper
1/2 c. celery
1 t. garlic
Sauté together until tender crisp.
1 c. dry bread crumbs
1/2 c. ketchup
2 lbs. ground beef
2eggs
1/2 t. salt
1/2 pepper
1/2 t. cumin
1/4 t. cayenne
Mix together with vegetables. Form into 2 loaves; place in 9” x 13” pan.
Bake for 40 to 50 minutes or until browned. Serve with sauce.
Sauce:
1/2 c. onion
1/2 c. carrots
1/2 c. bell pepper
1/2 c. celery
1 c. ketchup
1/2 c. water
Combine over medium heat, stirring occasionally, until vegetables are crisply tender and sauce is slightly thickened (10 to 15 minutes). Serve over meat loaf. 8 servings
1/2 c. onion
1/2 c. carrot
1/2 c. bell pepper
1/2 c. celery
1 t. garlic
Sauté together until tender crisp.
1 c. dry bread crumbs
1/2 c. ketchup
2 lbs. ground beef
2eggs
1/2 t. salt
1/2 pepper
1/2 t. cumin
1/4 t. cayenne
Mix together with vegetables. Form into 2 loaves; place in 9” x 13” pan.
Bake for 40 to 50 minutes or until browned. Serve with sauce.
Sauce:
1/2 c. onion
1/2 c. carrots
1/2 c. bell pepper
1/2 c. celery
1 c. ketchup
1/2 c. water
Combine over medium heat, stirring occasionally, until vegetables are crisply tender and sauce is slightly thickened (10 to 15 minutes). Serve over meat loaf. 8 servings
Cottage Pudding
1 3\4 c.FLOUR
3/4 c. SUGAR
2 t. BAKING POWDER
1 EGG
1/2 t. SALT
3/4 c. MILK
1/4 c. SHORTENING
1 t. VANILLA
HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A SQUARE PAN, 9" X 9". MIX FLOUR, BAKING POWDER AND SALT. ADD REST OF INGREDIENTS AND BEAT UNTIL SMOOTH. POUR INTO PAN.
BAKE 25-30 MINUTES OR UNTIL LIGHTLY BROWNED AND TESTS DONE.
3/4 c. SUGAR
2 t. BAKING POWDER
1 EGG
1/2 t. SALT
3/4 c. MILK
1/4 c. SHORTENING
1 t. VANILLA
HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A SQUARE PAN, 9" X 9". MIX FLOUR, BAKING POWDER AND SALT. ADD REST OF INGREDIENTS AND BEAT UNTIL SMOOTH. POUR INTO PAN.
BAKE 25-30 MINUTES OR UNTIL LIGHTLY BROWNED AND TESTS DONE.
Ila's Lime Chocolate Dessert
WHEN MOM MADE THIS WE COULDN'T GET ENOUGH!!
CRUST:
2 C. CHOCOLATE COOKIE CRUMBS
1/3 c. MELTED BUTTER
MIX TOGETHER AND PUT IN 9" X 13" PAN.
FILLING:
1 EVAPORATED MILK (13 OUNCE)
1 SMALL PACKAGE LIME JELLO
1 & 3/4 c. HOT WATER
1/4 c. LIME JUICE
2 t. LEMON JUICE
1 c. SUGAR
CHILL MILK TILL ICY COLD. DISSOLVE JELLO IN HOT WATER, CHILL UNTIL PARTIALLY SET. WHIP UNTIL FLUFFY; STIR IN JUICE AND SUGAR. WHIP MILK UNTIL LIKE WHIPPED CREAM; FOLD INTO JELLO MIXTURE. POUR INTO PAN AND REFRIDGERATE. MOM ALWAYS TOPPED THIS WITH WHIPPED CREAM AND CHOCOLATE CURLS.
CRUST:
2 C. CHOCOLATE COOKIE CRUMBS
1/3 c. MELTED BUTTER
MIX TOGETHER AND PUT IN 9" X 13" PAN.
FILLING:
1 EVAPORATED MILK (13 OUNCE)
1 SMALL PACKAGE LIME JELLO
1 & 3/4 c. HOT WATER
1/4 c. LIME JUICE
2 t. LEMON JUICE
1 c. SUGAR
CHILL MILK TILL ICY COLD. DISSOLVE JELLO IN HOT WATER, CHILL UNTIL PARTIALLY SET. WHIP UNTIL FLUFFY; STIR IN JUICE AND SUGAR. WHIP MILK UNTIL LIKE WHIPPED CREAM; FOLD INTO JELLO MIXTURE. POUR INTO PAN AND REFRIDGERATE. MOM ALWAYS TOPPED THIS WITH WHIPPED CREAM AND CHOCOLATE CURLS.
Raspberry Delight
CRUST:
2 1/4 C. FLOUR
2 T. SUGAR
3/4 c. BUTTER
FILLING:
21 SOFTENED CREAM CHEESE (8 OUNCE)
1 c. POWDERED SUGAR
1 t. VANILLA
1/4 t. SALT
2 c. COOL WHIP
TOPPING:
1 RASPBERRY JELLO (6 OUNCE)
2 c. BOILING WATER
2 PACKAGES (10 OUNCE)SWEETENED FROZEN RASPBERRIES
IN A BOWL, COMBINE FLOUR AND SUGAR; BEAT IN BUTTER. SPRINKLE IN 9" X 13" PAN AND LIGHTLY PAT DOWN. BAKE AT 300 DEGREES FOR 20-25 MINUTES OR UNTIL SET (CRUST WON'T
BROWN). COOL.
IN A MIXING BOWL, BEAT CREAM CHEESE, POWDERED SUGAR, VANILLA AND SALT UNTIL SMOOTH. FOLD IN COOL WHIP. SPREAD OVER CRUST.FOR TOPPING, DISSOLVE JELLO IN BOILING WATER; STIR IN RASPBERRIES. CHILL FOR 20 MINUTES OR TILL IT THICKENS. SPOON OVER FILLING. REFRIGERATE UNTIL SET.
2 1/4 C. FLOUR
2 T. SUGAR
3/4 c. BUTTER
FILLING:
21 SOFTENED CREAM CHEESE (8 OUNCE)
1 c. POWDERED SUGAR
1 t. VANILLA
1/4 t. SALT
2 c. COOL WHIP
TOPPING:
1 RASPBERRY JELLO (6 OUNCE)
2 c. BOILING WATER
2 PACKAGES (10 OUNCE)SWEETENED FROZEN RASPBERRIES
IN A BOWL, COMBINE FLOUR AND SUGAR; BEAT IN BUTTER. SPRINKLE IN 9" X 13" PAN AND LIGHTLY PAT DOWN. BAKE AT 300 DEGREES FOR 20-25 MINUTES OR UNTIL SET (CRUST WON'T
BROWN). COOL.
IN A MIXING BOWL, BEAT CREAM CHEESE, POWDERED SUGAR, VANILLA AND SALT UNTIL SMOOTH. FOLD IN COOL WHIP. SPREAD OVER CRUST.FOR TOPPING, DISSOLVE JELLO IN BOILING WATER; STIR IN RASPBERRIES. CHILL FOR 20 MINUTES OR TILL IT THICKENS. SPOON OVER FILLING. REFRIGERATE UNTIL SET.
Biscuit-Topped Spinach Chicken Pie
This is one of our family favorites!
Filling:
2 c. cooked, shredded chicken
1/2 c. (1 medium) onion, chopped
10 oz. package chopped spinach, thawed and drained
2 oz. jar of chopped pimentos, drained
1 c. sour cream
1 egg, slightly beaten
1/2 t. salt
1/4 t. pepper
pinch of nutmeg
1 tsp. minced garlic
Biscuits:
1 2/3 c. flour
1/4 c. butter or margarine, melted
3/4 c. cup buttermilk (may substitute 1 Tbsp. of vinegar in 1 cup of milk)
2 t. baking powder
1/2 t. salt
Heat oven to 350. Mix all the filling ingredients together. Spread in a 9" pie pan. Set aside. Stir together all the biscuit ingredients. Drop by tablespoonsful onto spinach mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through.
Filling:
2 c. cooked, shredded chicken
1/2 c. (1 medium) onion, chopped
10 oz. package chopped spinach, thawed and drained
2 oz. jar of chopped pimentos, drained
1 c. sour cream
1 egg, slightly beaten
1/2 t. salt
1/4 t. pepper
pinch of nutmeg
1 tsp. minced garlic
Biscuits:
1 2/3 c. flour
1/4 c. butter or margarine, melted
3/4 c. cup buttermilk (may substitute 1 Tbsp. of vinegar in 1 cup of milk)
2 t. baking powder
1/2 t. salt
Heat oven to 350. Mix all the filling ingredients together. Spread in a 9" pie pan. Set aside. Stir together all the biscuit ingredients. Drop by tablespoonsful onto spinach mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through.
Texas Sheet Cake
2 cubes butter
1 cup water
2 Tbsp. cocoa
2 cups flour
2 tsp. lemon juice
1/2 cup milk
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbsp. vanilla
1 tsp. cinnamon
Bring to a boil the butter, water and cocoa. Then pour over the flour and sugar. Beat together well. Add the lemon juice to the milk then add to the 1st mixture along with baking soda, salt, cinnamon, eggs and vanilla. Mix well then pour into a large greased cookie sheet (jelly roll pan). Bake at 375 degrees for 20-25 min.
ICING
1 cube butter
4 Tbsp. cocoa
1/3 cup milk
1 bow powdered sugar (3 3/4 cups)
1 cup chopped nuts (optional)
1 tsp. vanilla
Mix the butter and cocoa together and bring to a boil. Remove from heat and add milk, powdered sugar and vanilla. Beat well. Mix in nuts and spread on the warm cake.
1 cup water
2 Tbsp. cocoa
2 cups flour
2 tsp. lemon juice
1/2 cup milk
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbsp. vanilla
1 tsp. cinnamon
Bring to a boil the butter, water and cocoa. Then pour over the flour and sugar. Beat together well. Add the lemon juice to the milk then add to the 1st mixture along with baking soda, salt, cinnamon, eggs and vanilla. Mix well then pour into a large greased cookie sheet (jelly roll pan). Bake at 375 degrees for 20-25 min.
ICING
1 cube butter
4 Tbsp. cocoa
1/3 cup milk
1 bow powdered sugar (3 3/4 cups)
1 cup chopped nuts (optional)
1 tsp. vanilla
Mix the butter and cocoa together and bring to a boil. Remove from heat and add milk, powdered sugar and vanilla. Beat well. Mix in nuts and spread on the warm cake.
Fresh Apple (Zucchini) Cake
Beat together:
2 eggs
1/2 cup oil
2 cup sugar
1 tsp. Vanilla
Mix well and add:
1/2 cup nuts or raisins
2 cup flour
1 tsp. baking soda
1 cup chopped zucchinni
2 tsp cinnamon
1 tsp. salt
Mix all together and bake in a greased 9x13 glass pan at 350 degrees for 1 hour.
Icing:
1 1/2 cup powder sugar
6 oz softened cream cheese
3 Tbls. Butter
3/4 tsp. vanilla
Cream together and frost cooled cake.
2 eggs
1/2 cup oil
2 cup sugar
1 tsp. Vanilla
Mix well and add:
1/2 cup nuts or raisins
2 cup flour
1 tsp. baking soda
1 cup chopped zucchinni
2 tsp cinnamon
1 tsp. salt
Mix all together and bake in a greased 9x13 glass pan at 350 degrees for 1 hour.
Icing:
1 1/2 cup powder sugar
6 oz softened cream cheese
3 Tbls. Butter
3/4 tsp. vanilla
Cream together and frost cooled cake.
Zucchini Cobbler
Cut zucchini in 1/2 inch pieces
deseed and peel
Cook for 15 minutes:
10 cups sliced zucchini
1 cup lemon juice
Add:
1 1/2 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
Cook the mixure for 2 1/2 more minutes.
Place in bottom of a 9x13 pan.
Cobbler Mixture:
1 white or yellow cake mix
1 cube of butter
Mix this mixture together until crumbly.
Mix a handful together with the zucchini mixture
and place the rest on top.
Bake at 350 degree for 35 minutes
Top with ice cream or whipped cream
deseed and peel
Cook for 15 minutes:
10 cups sliced zucchini
1 cup lemon juice
Add:
1 1/2 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
Cook the mixure for 2 1/2 more minutes.
Place in bottom of a 9x13 pan.
Cobbler Mixture:
1 white or yellow cake mix
1 cube of butter
Mix this mixture together until crumbly.
Mix a handful together with the zucchini mixture
and place the rest on top.
Bake at 350 degree for 35 minutes
Top with ice cream or whipped cream
Zucchini Brownies
Cream together;
1 1/2 Cup sugar
1/2 Cup butter
Add
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. cinnamon
1 tsp. baking soda
2 Tbl cocoa
2 1/2 cup shredded zucchini
Mix well, place in a 9 x 13 greased pan and top with 1 cup chocolate chips & 1 Tbl. sugar
Bake at 350 degree for 25-30 minutes
1 1/2 Cup sugar
1/2 Cup butter
Add
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. cinnamon
1 tsp. baking soda
2 Tbl cocoa
2 1/2 cup shredded zucchini
Mix well, place in a 9 x 13 greased pan and top with 1 cup chocolate chips & 1 Tbl. sugar
Bake at 350 degree for 25-30 minutes
Persimmon Cookies
2 cups persimmon pulp
2 cups sugar
1 cup shortening
4 cups flour
2 eggs
2 tsp. soda, desolved in pulp
1 cup nuts
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. cloves
2 tsp. vanilla
1 tsp. salt
1 cup raisins (optional)
Cream together shortening and sugar, beat in eggs add pulp.
Stir in dry ingredients, nuts and raisins. Drop by tsp. on greased cookie sheet.
Bake at 350 degrees for 10-15 minutes
2 cups sugar
1 cup shortening
4 cups flour
2 eggs
2 tsp. soda, desolved in pulp
1 cup nuts
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. cloves
2 tsp. vanilla
1 tsp. salt
1 cup raisins (optional)
Cream together shortening and sugar, beat in eggs add pulp.
Stir in dry ingredients, nuts and raisins. Drop by tsp. on greased cookie sheet.
Bake at 350 degrees for 10-15 minutes
Cranberry Pudding
Cake
Mix together:
1 cup sugar
1 cup milk
3 Tbl oil
2 cups flour
2 1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
2 cups whole cranberries
Pour into a 13 x 9 greased pan. Bake at 350 degrees for 35 minutes.
Sauce
1 cube butter
1/2 cup milk
1 cup sugar
Bring to boil and then simmer for 10 minutes stirring occasionally
When cake is done poke holes into it with a fork. Pour sauce slowly over cake.
Mix together:
1 cup sugar
1 cup milk
3 Tbl oil
2 cups flour
2 1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
2 cups whole cranberries
Pour into a 13 x 9 greased pan. Bake at 350 degrees for 35 minutes.
Sauce
1 cube butter
1/2 cup milk
1 cup sugar
Bring to boil and then simmer for 10 minutes stirring occasionally
When cake is done poke holes into it with a fork. Pour sauce slowly over cake.
Zucchini Cookies
Mix:
3 cup shredded zucchini
3 tsp. soda
1 1/2 cup butter
Add:
3 eggs
3 cup sugar
6 cup flour
3 tsp. cinnamon
3 tsp. nutmeg
1 1/2 tsp cloves
1 1/2 tsp salt
Mix well, Add 3 cups nuts and 3 cups raisins
Drop by spoonful on to greased cookie sheet.
Bake @ 375 degree for 12-15 minutes
3 cup shredded zucchini
3 tsp. soda
1 1/2 cup butter
Add:
3 eggs
3 cup sugar
6 cup flour
3 tsp. cinnamon
3 tsp. nutmeg
1 1/2 tsp cloves
1 1/2 tsp salt
Mix well, Add 3 cups nuts and 3 cups raisins
Drop by spoonful on to greased cookie sheet.
Bake @ 375 degree for 12-15 minutes
Squeeze Fudge
3 oz cream cheese - room temp
1/2 cup butter - room temp
1 tsp. vanilla
1/3 cup cocoa
1 lb. powder sugar
Place all ingredients in a plastic zip lock bag. Squeeze and squish until fudge is creamy.
1/2 cup butter - room temp
1 tsp. vanilla
1/3 cup cocoa
1 lb. powder sugar
Place all ingredients in a plastic zip lock bag. Squeeze and squish until fudge is creamy.
Lime-Chocolate Dessert
Cookie crust (see below)
1 13oz can evaporated milk, chilled
1 pkg. lime jello
1 3/4 cup hot water
1/4 cup lime juice
2 tsp. lemon juice
1 cup sugar
1. Set jello until thick syrup. 2. Whip canned milk until stiff. 3. Whip jello. 4. Whip jello and lime juice, lemon juice and sugar. 5. Fold in whipped milk. 6. Pour into crust, put into refrigerator until firm. 7. Serve with dab of whipped cream.
Crust- combine
1 pkg. chocolate cookies crush into crumbs,
1 cup butter
Mix together; spread in bottom of 8 x 10 inch pan. Note: A few curls of chocolate on top of whipped cream makes an attractive granish.
1 13oz can evaporated milk, chilled
1 pkg. lime jello
1 3/4 cup hot water
1/4 cup lime juice
2 tsp. lemon juice
1 cup sugar
1. Set jello until thick syrup. 2. Whip canned milk until stiff. 3. Whip jello. 4. Whip jello and lime juice, lemon juice and sugar. 5. Fold in whipped milk. 6. Pour into crust, put into refrigerator until firm. 7. Serve with dab of whipped cream.
Crust- combine
1 pkg. chocolate cookies crush into crumbs,
1 cup butter
Mix together; spread in bottom of 8 x 10 inch pan. Note: A few curls of chocolate on top of whipped cream makes an attractive granish.
Buttersoctoch Nuggets
1/2 cup butter
1/2 cup brown sugar,
firmly packed
1/4 cup sugar
1 egg
1 tsp. vanilla
1 2/3 cup flour
1 tsp. salt
1/2 tsp. baking soda
1 cup coarsely chopped nuts
Chocolate Frosting
Walnut halves
Cream butter then add sugar, cream well. Add egg and vanilla, cream. Sift flour, salt and soda. Add to creamed mixture, blend. sift flour, salt and soda. Add to creamed mixture, blend. Add nuts, mix. Drop 2 teaspoons of dough onto greased baking sheet. Make depression (with back of small measuring spoon) in center of cookie before baking and again during baking. Bake in moderate oven (375 degree) about 10 minutes. Cool. Fill center with chocolate frosting. Top with walnut halves.
1/2 cup brown sugar,
firmly packed
1/4 cup sugar
1 egg
1 tsp. vanilla
1 2/3 cup flour
1 tsp. salt
1/2 tsp. baking soda
1 cup coarsely chopped nuts
Chocolate Frosting
Walnut halves
Cream butter then add sugar, cream well. Add egg and vanilla, cream. Sift flour, salt and soda. Add to creamed mixture, blend. sift flour, salt and soda. Add to creamed mixture, blend. Add nuts, mix. Drop 2 teaspoons of dough onto greased baking sheet. Make depression (with back of small measuring spoon) in center of cookie before baking and again during baking. Bake in moderate oven (375 degree) about 10 minutes. Cool. Fill center with chocolate frosting. Top with walnut halves.
La Bete Noire Cake
Cake
1 cup water
3/4 cup sugar
9 tbl (1 stick plus 1 tbl) unsalted butter, diced
18 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 oz bittersweet (not unsweetened) or semi sweet chocolate, chopped
Lightly sweetened whipped cream
For cake: Preheat oven to 350 degree
Butter 10 inch diameter spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
Do ahead Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
1 cup water
3/4 cup sugar
9 tbl (1 stick plus 1 tbl) unsalted butter, diced
18 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 oz bittersweet (not unsweetened) or semi sweet chocolate, chopped
Lightly sweetened whipped cream
For cake: Preheat oven to 350 degree
Butter 10 inch diameter spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
Do ahead Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Cheese Cake
2 cups flour
1/2 cup sugar
2 tsp. grated lemon peel
1 cup butter or oleo
2 slightly beaten eggs
1/2 tsp. vanilla
Combine flour, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add eggs and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 12 inch spring pan, sides removed. Bake in hot oven, 400 degrees about 6 minutes or until golden brown. Pat remaining dough evenly on sides of a height of 2 inches. Butter sides of pan first, while bottom is cooling.
Filling:
6 (8 oz.) cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 cup sugar
3 Tbsp. flour
1/4 tsp. salt
5 eggs (1 cup)
2 egg yolks
1/4 cup heavy cream
Stir cream cheese to soften. Beat until fluffy. Add vanilla and peel. Mix sugar, flour, and salt; gradually blend into cream cheese. Fold in eggs and yolks, one at a time, beating well after each. Gently stir in cream. Turn into crust lined pan. Bake in very hot oven, 500 degrees, for 5-8 minutes or until top edge of crust is gold. Reduce oven heat to 200 degrees, bake 1 hour longer. Remove from oven in pan and about 3 hours later remove sides of pan. Glaze.
Strawberries Glaze:
2-3 cups fresh strawberries
1 cup water
1 1/2 Tbsp. cornstarch
1/2 to 3/4 cup sugar
Crush 1 cup berries and water and cook 2 minutes then pour through a sieve. Mix cornstarch with sugar, stir in hot berries. Bring to boiling, stirring constantly. Cook and stir until thick and clear. (Add red food coloring.) Cool to room temperature. Place remaining berries on top of cooled cheese cake circle with pineapple rings. Pour glaze over strawberries. Chill about 2 hours.
Pineapple Glaze:
Mix 3 Tbs. sugar and 1 Tbs. cornstarch, stir in 1 cup unsweetened pineapple juice. Add 1/2 tsp. grated lemon peel. Stir and boil until mixture thickens. Cool to room temperature. Trim cake with red pineapple rings, spoon on glaze. Chill 2 hours.
1/2 cup sugar
2 tsp. grated lemon peel
1 cup butter or oleo
2 slightly beaten eggs
1/2 tsp. vanilla
Combine flour, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add eggs and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 12 inch spring pan, sides removed. Bake in hot oven, 400 degrees about 6 minutes or until golden brown. Pat remaining dough evenly on sides of a height of 2 inches. Butter sides of pan first, while bottom is cooling.
Filling:
6 (8 oz.) cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 cup sugar
3 Tbsp. flour
1/4 tsp. salt
5 eggs (1 cup)
2 egg yolks
1/4 cup heavy cream
Stir cream cheese to soften. Beat until fluffy. Add vanilla and peel. Mix sugar, flour, and salt; gradually blend into cream cheese. Fold in eggs and yolks, one at a time, beating well after each. Gently stir in cream. Turn into crust lined pan. Bake in very hot oven, 500 degrees, for 5-8 minutes or until top edge of crust is gold. Reduce oven heat to 200 degrees, bake 1 hour longer. Remove from oven in pan and about 3 hours later remove sides of pan. Glaze.
Strawberries Glaze:
2-3 cups fresh strawberries
1 cup water
1 1/2 Tbsp. cornstarch
1/2 to 3/4 cup sugar
Crush 1 cup berries and water and cook 2 minutes then pour through a sieve. Mix cornstarch with sugar, stir in hot berries. Bring to boiling, stirring constantly. Cook and stir until thick and clear. (Add red food coloring.) Cool to room temperature. Place remaining berries on top of cooled cheese cake circle with pineapple rings. Pour glaze over strawberries. Chill about 2 hours.
Pineapple Glaze:
Mix 3 Tbs. sugar and 1 Tbs. cornstarch, stir in 1 cup unsweetened pineapple juice. Add 1/2 tsp. grated lemon peel. Stir and boil until mixture thickens. Cool to room temperature. Trim cake with red pineapple rings, spoon on glaze. Chill 2 hours.
Poppy Seed Cake
1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 cup oil
1 cup water
5 eggs
1 tsp. almond flavoring
3-4 Tbs. poppy seeds
Mix together well. Bake at 350 for 30-50 min.
1 pkg. vanilla instant pudding
1/2 cup oil
1 cup water
5 eggs
1 tsp. almond flavoring
3-4 Tbs. poppy seeds
Mix together well. Bake at 350 for 30-50 min.
Layer Dream Dessert
Part 1:
1 cup flour
1 cube margarine
1 cup finely chopped nuts
Blend well and press into 9X13 inch pan and bake for 20 minutes at 350 degrees. Let cool.
Part 2:
1 8 oz. pkg. cream cheese
1 cup Cool Whip
1 cup powdered sugar
Mix well and pour into cooled crust.
Part 3:
1 pkg. instant chocolate pudding
1 pkg. vanilla instant pudding
3 cups milk
Beat until thickened and pour over top. With the remaining Cool Whip, spread evenly over top.
1 cup flour
1 cube margarine
1 cup finely chopped nuts
Blend well and press into 9X13 inch pan and bake for 20 minutes at 350 degrees. Let cool.
Part 2:
1 8 oz. pkg. cream cheese
1 cup Cool Whip
1 cup powdered sugar
Mix well and pour into cooled crust.
Part 3:
1 pkg. instant chocolate pudding
1 pkg. vanilla instant pudding
3 cups milk
Beat until thickened and pour over top. With the remaining Cool Whip, spread evenly over top.
Libby's Great Pumpkin Cookies
1 1/2 cup butter (softened)
2 cups brown sugar (packed)
1 egg
1 tsp. vanilla extract
1 16 oz. can solid packed pumpkin
4 cups flour
2 cups oats
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
Chocolate chips (can add if want to)
Preheat oven to 350. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla; mix well. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet.
Bake at 350 for 20-25 minutes.
2 cups brown sugar (packed)
1 egg
1 tsp. vanilla extract
1 16 oz. can solid packed pumpkin
4 cups flour
2 cups oats
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
Chocolate chips (can add if want to)
Preheat oven to 350. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla; mix well. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet.
Bake at 350 for 20-25 minutes.
Steamed Persimmon Pudding
3 cups persimmon pulp
2 1/2 cups sugar
3 eggs
2 tsp. cinnamon
8 Tbs. butter
4 cups flour
6 1/2 tsp. baking soda (this IS right amount)
1/3 cup sweet milk
1 cup raisins
1 cup nuts
Add ingredients in order they are listed. Steam 2 hours. Put into 4 (number 2 1/2) cans, greased. Will be very dark when cooked. Stand cans on lids in large kettle with lid. Put water half way up on the cans. Pudding will rise 2 1/2 to 3 inches so leave room.
Sauce:
1 cup brown sugar
1/8 cube butter
Topping:
Mix 2 Tbs. cornstarch in sugar. 2 cups water or apple juice or cherry juice. If cherry or apple juice use 1/4 teaspoon almond flavoring, 1/4 teaspoon vanilla. Mix all together and cook 2 minutes.
2 1/2 cups sugar
3 eggs
2 tsp. cinnamon
8 Tbs. butter
4 cups flour
6 1/2 tsp. baking soda (this IS right amount)
1/3 cup sweet milk
1 cup raisins
1 cup nuts
Add ingredients in order they are listed. Steam 2 hours. Put into 4 (number 2 1/2) cans, greased. Will be very dark when cooked. Stand cans on lids in large kettle with lid. Put water half way up on the cans. Pudding will rise 2 1/2 to 3 inches so leave room.
Sauce:
1 cup brown sugar
1/8 cube butter
Topping:
Mix 2 Tbs. cornstarch in sugar. 2 cups water or apple juice or cherry juice. If cherry or apple juice use 1/4 teaspoon almond flavoring, 1/4 teaspoon vanilla. Mix all together and cook 2 minutes.
Tuesday, March 15, 2011
Potato Soup
3-4 slices of bacon
1 large onion, when chopped= 1 cup
3-4 potatoes, when chopped= 3 cups
2 cups milk, powdered milk may be used, more if desired
2 tablespoons butter
Salt and pepper to taste
Fry bacon, pour off drippings. Add chopped onion, saute until soft. Peel potatoes, dice and cook in just a little water. Do not drain potatoes, when cooked add bacon, onion, milk, and butter. Do not boil but simmer. Season with salt and pepper. You can put the salt in when cooking the potatoes. Thinly sliced celery or carrots may be added, when you are sautéing the onions. To make this soup into a chowder, you add a can of clams and use salt pork instead of bacon. To thicken, use 2 tablespoons flour mixed with water and add while simmering. (or you may use sliced hotdogs instead of clams-4-5 hotdogs)
1 large onion, when chopped= 1 cup
3-4 potatoes, when chopped= 3 cups
2 cups milk, powdered milk may be used, more if desired
2 tablespoons butter
Salt and pepper to taste
Fry bacon, pour off drippings. Add chopped onion, saute until soft. Peel potatoes, dice and cook in just a little water. Do not drain potatoes, when cooked add bacon, onion, milk, and butter. Do not boil but simmer. Season with salt and pepper. You can put the salt in when cooking the potatoes. Thinly sliced celery or carrots may be added, when you are sautéing the onions. To make this soup into a chowder, you add a can of clams and use salt pork instead of bacon. To thicken, use 2 tablespoons flour mixed with water and add while simmering. (or you may use sliced hotdogs instead of clams-4-5 hotdogs)
Savory Chicken Stew
1 cup diced onion
1 clove garlic, finely chopped
1 tablespoon oil
2 cups shredded cooked chicken or turkey
1 package (1.25 oz.) dry taco seasoning mix
2 cans (14.5 oz. each) S&W ready-cut diced tomatoes, untrained
1 can (15 oz.) S&W black or kidney beans, drained
1 can (8.75 oz.) S&W whole kernel corn, drained
1 can (4 ounces) diced green chilies, drained
1 cup chicken broth (or 1 cup water with one chicken bouillon cube)
½ teaspoon cornstarch
Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken, taco seasoning, tomatoes, beans, corn, and chilies. Blend cornstarch with broth; add to sauce pan. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. -Donna Weaver
1 clove garlic, finely chopped
1 tablespoon oil
2 cups shredded cooked chicken or turkey
1 package (1.25 oz.) dry taco seasoning mix
2 cans (14.5 oz. each) S&W ready-cut diced tomatoes, untrained
1 can (15 oz.) S&W black or kidney beans, drained
1 can (8.75 oz.) S&W whole kernel corn, drained
1 can (4 ounces) diced green chilies, drained
1 cup chicken broth (or 1 cup water with one chicken bouillon cube)
½ teaspoon cornstarch
Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken, taco seasoning, tomatoes, beans, corn, and chilies. Blend cornstarch with broth; add to sauce pan. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. -Donna Weaver
Midwest Chowder
4 cups boiling water
4 cups chopped potatoes
1 cup diced carrots
1 cup diced celery
½ cup chopped onion
3 teaspoons salt
½ teaspoon pepper
½ cup margarine
½ cup flour
4 cups milk
4 cups shredded sharp cheddar cheese
2 cans corn-drained
1 package ham, cubed (about 1-1 ½ cups)
In a large pot, combine water, veggies, and seasonings. Cover and simmer until veggies are tender. Make white sauce with margarine, flour, and milk (melt margarine, add flour and cook together for about 30 seconds and then add milk). Add cheese to sauce and stir until melted. Add cheese sauce to veggies and then add drained corn and cubed ham. Warm on low until corn and ham are warmed. Serves 8. -Donna Weaver
4 cups chopped potatoes
1 cup diced carrots
1 cup diced celery
½ cup chopped onion
3 teaspoons salt
½ teaspoon pepper
½ cup margarine
½ cup flour
4 cups milk
4 cups shredded sharp cheddar cheese
2 cans corn-drained
1 package ham, cubed (about 1-1 ½ cups)
In a large pot, combine water, veggies, and seasonings. Cover and simmer until veggies are tender. Make white sauce with margarine, flour, and milk (melt margarine, add flour and cook together for about 30 seconds and then add milk). Add cheese to sauce and stir until melted. Add cheese sauce to veggies and then add drained corn and cubed ham. Warm on low until corn and ham are warmed. Serves 8. -Donna Weaver
Hearty Soup
½-1 pound ground beef or turkey
2-3 cans Campbell’s Homestyle Minestrone Soup (19 oz. can chunky style)
1 can corned beef hash
2 cans pork and beans
15. can tomato sauce or canned tomatoes
Brown meat, drain excess grease. Add all ingredients into big pot, mix well. Heat 15 minutes to blend flavors. “Really good on a cold, winter day” -Audrey Johnson
2-3 cans Campbell’s Homestyle Minestrone Soup (19 oz. can chunky style)
1 can corned beef hash
2 cans pork and beans
15. can tomato sauce or canned tomatoes
Brown meat, drain excess grease. Add all ingredients into big pot, mix well. Heat 15 minutes to blend flavors. “Really good on a cold, winter day” -Audrey Johnson
Can Can Taco Soup
1 can tomato (Mexican flavor) and juice
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 pound ground beef
1 cup chopped onion
1 package taco seasoning mix
2 cans beef broth
2 cups water
In a pan, cook hamburger and onion together until meat is cooked through. Drain. Add all of the other ingredients and cook for 10-15 minutes. Toppings: Olives, cheese, sour cream, and fritos chips. -Barbie Squires
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 pound ground beef
1 cup chopped onion
1 package taco seasoning mix
2 cans beef broth
2 cups water
In a pan, cook hamburger and onion together until meat is cooked through. Drain. Add all of the other ingredients and cook for 10-15 minutes. Toppings: Olives, cheese, sour cream, and fritos chips. -Barbie Squires
Cheddar Ham Soup
2 cups diced peeled potatoes
½ cup sliced carrots
¼ cup butter, cubed
2 cups milk
¼ teaspoon pepper
1 ½ cups cubed, fully cooked ham
2 cups water
¼ cup chopped onion
¼ cup flour
¼ teaspoon salt
2 cups shredded cheddar cheese
1 cup frozen peas, thawed
In a large saucepan, combine the potatoes, water, carrots, and onions. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into un-drained potato mixture. Add ham and peas; heat through. -Barbie Squires
½ cup sliced carrots
¼ cup butter, cubed
2 cups milk
¼ teaspoon pepper
1 ½ cups cubed, fully cooked ham
2 cups water
¼ cup chopped onion
¼ cup flour
¼ teaspoon salt
2 cups shredded cheddar cheese
1 cup frozen peas, thawed
In a large saucepan, combine the potatoes, water, carrots, and onions. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into un-drained potato mixture. Add ham and peas; heat through. -Barbie Squires
Pot o' Gold Potato Soup
¾ cup chopped celery
¼ cup butter or margarine
2 1/3 cup mashed potato flakes
½ cup cubed process American cheese
¼ cup chili powder
¾ cup chopped onion
2 cans 14.5 ounces chicken broth
1 ½ cups milk
¾ teaspoon garlic salt
½ cup sour cream
In a 3 quart saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to a boil. Reduce heat. Add potato flakes. Stir and cook 5-7 minutes. Add milk, cheese, garlic salt, and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yields 6 servings. -Barbie Squires
¼ cup butter or margarine
2 1/3 cup mashed potato flakes
½ cup cubed process American cheese
¼ cup chili powder
¾ cup chopped onion
2 cans 14.5 ounces chicken broth
1 ½ cups milk
¾ teaspoon garlic salt
½ cup sour cream
In a 3 quart saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to a boil. Reduce heat. Add potato flakes. Stir and cook 5-7 minutes. Add milk, cheese, garlic salt, and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yields 6 servings. -Barbie Squires
Taco Soup
2 14.5 ounce cans diced tomatoes (in juice)
2 8 ounce cans of tomato sauce
1 14.5 ounce can of corn (in juice)
1 14.5 ounce can of kidney beans (rinsed and drained)
1 pound ground beef, browned (add diced onion if desired)
1 package taco seasoning
Simmer on medium for 10 minutes. Serve over tortilla chips with cheese and sour cream. (Our family likes to add green chilies and olives.)
2 8 ounce cans of tomato sauce
1 14.5 ounce can of corn (in juice)
1 14.5 ounce can of kidney beans (rinsed and drained)
1 pound ground beef, browned (add diced onion if desired)
1 package taco seasoning
Simmer on medium for 10 minutes. Serve over tortilla chips with cheese and sour cream. (Our family likes to add green chilies and olives.)
Pumpkin Soup
¼ cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 ¾ cups (16 ounce can) pumpkin
1 cup half and half
Saute onion and garlic in butter till tender. Add curry, salt, coriander, and red pepper. Cook 1 minute. Add broth, boil gently uncovered for 10-15 minutes. Stir in Half and Half and pumpkin. Cook 5 minutes. Process in blender until creamy. Can be made ahead.
*Optional: Garnish with sour cream and chives. -Dawn Holmes
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 ¾ cups (16 ounce can) pumpkin
1 cup half and half
Saute onion and garlic in butter till tender. Add curry, salt, coriander, and red pepper. Cook 1 minute. Add broth, boil gently uncovered for 10-15 minutes. Stir in Half and Half and pumpkin. Cook 5 minutes. Process in blender until creamy. Can be made ahead.
*Optional: Garnish with sour cream and chives. -Dawn Holmes
Turkey Vegetable Soup
3 cups leftover turkey pieces
1 onion
1 stalk celery
6 carrots
3 potatoes
1 small can tomato sauce
1 pack Nature Seasons seasoning to taste
Garlic powder
2 tablespoons lentils
2 tablespoons alphabet noodles or dry soup mix
Any leftover vegetables, such as green beans, corn, etc.
Cook turkey in 4 cups broth or water. Cut up vegetables and add to broth mixture. Cook about 30-45 minutes. Serve. -Patsy Weston
1 onion
1 stalk celery
6 carrots
3 potatoes
1 small can tomato sauce
1 pack Nature Seasons seasoning to taste
Garlic powder
2 tablespoons lentils
2 tablespoons alphabet noodles or dry soup mix
Any leftover vegetables, such as green beans, corn, etc.
Cook turkey in 4 cups broth or water. Cut up vegetables and add to broth mixture. Cook about 30-45 minutes. Serve. -Patsy Weston
Turkey Tortellini Soup
1 28 ounce can diced tomatoes-with basil, garlic, and oregano
2 tablespoons butter
2 cups chopped cooked turkey
1/8 teaspoon ground white pepper
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon fresh chopped basil
1 carrot, thinly sliced
1 cup onion, chopped
2 cans chicken broth
8 ounces cooked cheese tortellini
Prepare tortellini according to package directions. Melt butter in large saucepan on medium heat. Add onion and carrot. Cook and stir 7 minutes, or until vegetables are tender. Stir in broth, untrained tomatoes, basil, sugar, salt, and pepper. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium. Simmer covered 10 minutes. Stir in turkey and tortellini. Cook until heated thoroughly.- Shirley Law
2 tablespoons butter
2 cups chopped cooked turkey
1/8 teaspoon ground white pepper
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon fresh chopped basil
1 carrot, thinly sliced
1 cup onion, chopped
2 cans chicken broth
8 ounces cooked cheese tortellini
Prepare tortellini according to package directions. Melt butter in large saucepan on medium heat. Add onion and carrot. Cook and stir 7 minutes, or until vegetables are tender. Stir in broth, untrained tomatoes, basil, sugar, salt, and pepper. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium. Simmer covered 10 minutes. Stir in turkey and tortellini. Cook until heated thoroughly.- Shirley Law
Hamburger Vegetable Soup
1 pound ground beef
4 cups chicken broth
4 cups water
2 1 ounce packages dry onion soup mix
1 15 ounce can tomato sauce
2 stalks celery, chopped
1 16 ounce package frozen mixed vegetables
¾ cup elbow macaroni
In a saucepan, brown ground beef over medium heat. In a large stock, combine broth, water, onion soup mix, tomato sauce, celery, and onion, frozen vegetables, and macaroni. Bring to a boil and then simmer until macaroni is done. Add browned ground beef, mix, and serve.
4 cups chicken broth
4 cups water
2 1 ounce packages dry onion soup mix
1 15 ounce can tomato sauce
2 stalks celery, chopped
1 16 ounce package frozen mixed vegetables
¾ cup elbow macaroni
In a saucepan, brown ground beef over medium heat. In a large stock, combine broth, water, onion soup mix, tomato sauce, celery, and onion, frozen vegetables, and macaroni. Bring to a boil and then simmer until macaroni is done. Add browned ground beef, mix, and serve.
Hamburger Soup
2lbs ground hamburger
1 cup chopped onion
1 quart of tomatoes
1 ½ quart water
1 bay leaf
½ teaspoon Thyme
¼ teaspoon basil
¼ teaspoon pepper
5 teaspoons salt
1 cup chopped potato
½ cup celery
½ cup carrot
1 cup cabbage
¼ cup rice
Brown meat and onion. Add other ingredients and simmer 1 hour. -Debbie Hagberg
1 cup chopped onion
1 quart of tomatoes
1 ½ quart water
1 bay leaf
½ teaspoon Thyme
¼ teaspoon basil
¼ teaspoon pepper
5 teaspoons salt
1 cup chopped potato
½ cup celery
½ cup carrot
1 cup cabbage
¼ cup rice
Brown meat and onion. Add other ingredients and simmer 1 hour. -Debbie Hagberg
Cream of Broccoli Soup
1 medium onion, chopped
1 medium carrot, sliced
1 stalk of celery, sliced
1 bunch of broccoli
¾ cup of margarine
¾ cup of flour
1 quart Half and Half
Put onion, carrot, celery in pot and boil for 10 minutes. Boil broccoli separately until tender. Puree first three items with stock; add flour and stir until smooth. Cook on low for 1 minute. Add Half and Half. Stir until gravy-like and add veggies. -Debbie Hagberg
1 medium carrot, sliced
1 stalk of celery, sliced
1 bunch of broccoli
¾ cup of margarine
¾ cup of flour
1 quart Half and Half
Put onion, carrot, celery in pot and boil for 10 minutes. Boil broccoli separately until tender. Puree first three items with stock; add flour and stir until smooth. Cook on low for 1 minute. Add Half and Half. Stir until gravy-like and add veggies. -Debbie Hagberg
Pumpkin Pork Stew
1 tablespoon extra virgin olive oil
1 medium onion
1 clove garlic
1 teaspoon crushed dried basil
2 pounds lean pork tenderloin, cut into 1 inch pieces
1 28 ounce can diced tomatoes, untrained
1 15 ounce can 100% pumpkin
½ teaspoon salt (optional)
¼ teaspoon black pepper
4 medium white potatoes, peeled and cubed
½ bag frozen green beans
1 cinnamon stick
Heat oil in a saucepan over medium high heat. Add onion, garlic, and basil; cook for 1 minute or until onions are tender. Add pork; cook for 3-4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, and broth. Salt and pepper to taste. Bring to boil. Reduce heat and cook for 5 minutes. Add potatoes, green beans, and cinnamon. Cook until potatoes are soft. You can serve in a pumpkin that has been cleaned out. -Barbie Squires
1 medium onion
1 clove garlic
1 teaspoon crushed dried basil
2 pounds lean pork tenderloin, cut into 1 inch pieces
1 28 ounce can diced tomatoes, untrained
1 15 ounce can 100% pumpkin
½ teaspoon salt (optional)
¼ teaspoon black pepper
4 medium white potatoes, peeled and cubed
½ bag frozen green beans
1 cinnamon stick
Heat oil in a saucepan over medium high heat. Add onion, garlic, and basil; cook for 1 minute or until onions are tender. Add pork; cook for 3-4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, and broth. Salt and pepper to taste. Bring to boil. Reduce heat and cook for 5 minutes. Add potatoes, green beans, and cinnamon. Cook until potatoes are soft. You can serve in a pumpkin that has been cleaned out. -Barbie Squires
Bar-b-que Beef Sandwiches
Cook seasoned stew meat in 280 degree oven for 3 hours, or until meat pulls apart easy. (you can do this ahead of time and freeze)
Put cooked meat in a crock pot add 1/2-2/3 cup of bar-b-que sauce per lb of meat to moisten meat. Cook 2 hours on low.
Buy hoagie rolls or rolls of your choice. Butter rolls and toast under the broiler. Serve hot. Have everything else ready before toasting the rolls.
Great with fruit salads. potato salads, chips, etc...
Put cooked meat in a crock pot add 1/2-2/3 cup of bar-b-que sauce per lb of meat to moisten meat. Cook 2 hours on low.
Buy hoagie rolls or rolls of your choice. Butter rolls and toast under the broiler. Serve hot. Have everything else ready before toasting the rolls.
Great with fruit salads. potato salads, chips, etc...
Beef Tacos
Seasoned stew meat, add 1/2 c water, cover with lid and cook at 280 degrees for 3 hours, or until tender with a fork. Break it up.
Make salsa(or serve separately so everyone can choose their toppings)
tomatoes, avocado, cilantro, onion, jalapeno pepper.
Start warming the tortillas
For a side dish, open a can of refried beans, top with mozzarella cheese, and heat for 5 minutes in microwave.
Make salsa(or serve separately so everyone can choose their toppings)
tomatoes, avocado, cilantro, onion, jalapeno pepper.
Start warming the tortillas
For a side dish, open a can of refried beans, top with mozzarella cheese, and heat for 5 minutes in microwave.
Beef Stew
1 can cream of mushroom soup, whisk 2/3 can of milk and 1/4 c water in bowl, and pour over seasoned stew meat, and cook covered at 280 degrees for 3 hours. If meat breaks apart, it is done, if not, cook 1/2 hour longer. (for large family add 2 cans of soup and 2 cans of gravy)
In a 4 qt saucepan, combine 1 can Franco American gravy with stew meat. Add 2-4 cups beef bouillon (canned or cubed)
I like to boil the veggies separate.
Cut 4 potatoes small, boil with only enough water to cover the potatoes, until tender, about 7 minutes. In another pan cook carrots. 1/2 c water, 1/2 t salt, 5 peeled and cut carrots. Cover and cook about 7 minutes. do not discard juice from potatoes or carrots, add it to the stew. Add 1 c frozen peas also.
In a 4 qt saucepan, combine 1 can Franco American gravy with stew meat. Add 2-4 cups beef bouillon (canned or cubed)
I like to boil the veggies separate.
Cut 4 potatoes small, boil with only enough water to cover the potatoes, until tender, about 7 minutes. In another pan cook carrots. 1/2 c water, 1/2 t salt, 5 peeled and cut carrots. Cover and cook about 7 minutes. do not discard juice from potatoes or carrots, add it to the stew. Add 1 c frozen peas also.
Stew Meat and Mashed Potatoes
1 lb stew meat, seasoned salt, pepper, Lawry's seasoned salt, garlic, (or Chicago steak seasoning)
1 can cream of mushroom soup mixed with 1/2 c milk
Cook covered for 3 hours at 280 degrees.
Remove from oven and break with fork. If it isn't tender and doesn't break apart, cook longer. Add 1 can of Franco American beef gravy & up to 1/2 can water.
Half hour before it's done, heat salted water. Peep and cut potatoes, add potatoes to the boiling water, and cover. When water boils again, reduce heat and cook until potatoes are tender and pierce easily with a fork. Cooking time for potatoes vary according to size cut, generally 8-12 minutes. Drain and whip potatoes adding a small amount of milk.
1 can cream of mushroom soup mixed with 1/2 c milk
Cook covered for 3 hours at 280 degrees.
Remove from oven and break with fork. If it isn't tender and doesn't break apart, cook longer. Add 1 can of Franco American beef gravy & up to 1/2 can water.
Half hour before it's done, heat salted water. Peep and cut potatoes, add potatoes to the boiling water, and cover. When water boils again, reduce heat and cook until potatoes are tender and pierce easily with a fork. Cooking time for potatoes vary according to size cut, generally 8-12 minutes. Drain and whip potatoes adding a small amount of milk.
Monday, March 14, 2011
Chocolate Cream Cheese Cupcakes
CREAM CHEESE MIX
1 (8 oz.) cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp salt
Beat well.
Stir in 1 cup chocolate chips.
CHCOLATE BATTER
In another bowl sift together:
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 Tbs. vanilla
1/3 cup cooking oil
Fill muffin cups lined with paper baking cups 1/3 full with chocolate batter. Top each with heaping Tbs. of cream cheese mix.
Bake in 350 degree oven for 20 minutes.
1 (8 oz.) cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp salt
Beat well.
Stir in 1 cup chocolate chips.
CHCOLATE BATTER
In another bowl sift together:
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 Tbs. vanilla
1/3 cup cooking oil
Fill muffin cups lined with paper baking cups 1/3 full with chocolate batter. Top each with heaping Tbs. of cream cheese mix.
Bake in 350 degree oven for 20 minutes.
Snickerdoodles
Mix thoroughly:
1 cup soft shortening, part butter
1 1/2 cup sugar
2 eggs
Sift together and stir in:
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.)
Bake at 400 degrees for 8-10 minutes. About 5 dozen 2 inch cookies.
1 cup soft shortening, part butter
1 1/2 cup sugar
2 eggs
Sift together and stir in:
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.)
Bake at 400 degrees for 8-10 minutes. About 5 dozen 2 inch cookies.
Chocolate Cream Filling
2/3 cup sugar
1/3 cup cocoa
1 1/2 cup whipping cream
1 1/2 tsp. vanilla
Beat until stiff.
1/3 cup cocoa
1 1/2 cup whipping cream
1 1/2 tsp. vanilla
Beat until stiff.
Zucchini Cookies
Mix:
3 cups zucchini
3 tsp baking soda
1 1/2 cup margarine
Add:
3 eggs
3 cups sugar
6 cups flour
3 tsp cinnamon
3 tsp nutmeg
1 1/2 tsp cloves
1 1/2 salt
Mix well. Add:
3 cups nuts
3 cups raisins
Bake at 375 degrees for 12 to 15 minutes.
3 cups zucchini
3 tsp baking soda
1 1/2 cup margarine
Add:
3 eggs
3 cups sugar
6 cups flour
3 tsp cinnamon
3 tsp nutmeg
1 1/2 tsp cloves
1 1/2 salt
Mix well. Add:
3 cups nuts
3 cups raisins
Bake at 375 degrees for 12 to 15 minutes.
Persimmon Cookies
Cream together:
1 1/2 cup sugar
1/2 cup shortening
Then add:
2 eggs
1 cup persimmon pulp
Then sift together:
2 scant cups flour
1 tsp baking soda
1/2 tsp each: cinnamon, cloves, nutmeg, salt
1 tsp vanilla
Mix well with electric mixer. Drop teaspoons onto greased cookie sheet, and bake in a 400 degree oven for 15 to 20 minutes or until done.
1 1/2 cup sugar
1/2 cup shortening
Then add:
2 eggs
1 cup persimmon pulp
Then sift together:
2 scant cups flour
1 tsp baking soda
1/2 tsp each: cinnamon, cloves, nutmeg, salt
1 tsp vanilla
Mix well with electric mixer. Drop teaspoons onto greased cookie sheet, and bake in a 400 degree oven for 15 to 20 minutes or until done.
Chicken Pot Pie
Pie crust:
2 c flour
1 t salt
2/3 c shortening (butter flavored)
5-7 T COLD water
Sift flour and salt together. Cut in 1/2 shortening, then other half. Cut until it looks like small peas. Add water, push with fork. (Makes top and bottom crust.) Don't forget to poke the bottom crust with a fork and vent the top.
Filling:
1 can cream of celery
1 can cream of chicken
sauteed onions
broccoli
1-3 potatoes
carrots
corn
peas
2 chicken breast halves
garlic
salt and pepper
Cook chicken with garlic, salt and pepper. Cube or shred. Boil veggies not too long, you don't want them mushy. Mix together soups. chicken, and veggies. Put in the bottom pie crust; cover with the top pie crust. Bake 375 degrees for 40 minutes to 1 hour.
2 c flour
1 t salt
2/3 c shortening (butter flavored)
5-7 T COLD water
Sift flour and salt together. Cut in 1/2 shortening, then other half. Cut until it looks like small peas. Add water, push with fork. (Makes top and bottom crust.) Don't forget to poke the bottom crust with a fork and vent the top.
Filling:
1 can cream of celery
1 can cream of chicken
sauteed onions
broccoli
1-3 potatoes
carrots
corn
peas
2 chicken breast halves
garlic
salt and pepper
Cook chicken with garlic, salt and pepper. Cube or shred. Boil veggies not too long, you don't want them mushy. Mix together soups. chicken, and veggies. Put in the bottom pie crust; cover with the top pie crust. Bake 375 degrees for 40 minutes to 1 hour.
Praline Sweet Potato Casserole
6 lg dark orange sweet potatoes (probably labeled as yams; 5 1/2 lbs), scrubbed
3/4 c milk
1/2 c unsalted butter
3 lg eggs, lightly beaten
3/4 c packed brown sugar
Topping
3 T unsalted butter
3/4 c packed brown sugar
1/2 t salt
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3/4 c heavy (whipping) cream
1 1/2 c pecans, coarsely chopped
2 t vanilla
Heat oven to 350 degrees. Pierce each potato several times with a fork and place in baking pan. Bake until potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool enough to handle.
In small saucepan, heat milk and butter until butter has melted and the mixture is hot but not boiling. Cut potatoes in half, and scoop the flesh into a lg bowl, discarding the skins. Use a potato masher to mash the potatoes. Stir milk mixture into potatoes. Whisk in the eggs and continue to whisking until well combined with potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9x13 dish, spread the sweet potato mixture evenly in dish. Set aside while making topping. Increase oven temp to 375 degrees.
Melt butter in 2 quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter turn down the heat to maintain a simmer. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
Bake casserole until topping is slightly crusty and set; about 30 minutes. Serve immediately.
3/4 c milk
1/2 c unsalted butter
3 lg eggs, lightly beaten
3/4 c packed brown sugar
Topping
3 T unsalted butter
3/4 c packed brown sugar
1/2 t salt
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3/4 c heavy (whipping) cream
1 1/2 c pecans, coarsely chopped
2 t vanilla
Heat oven to 350 degrees. Pierce each potato several times with a fork and place in baking pan. Bake until potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool enough to handle.
In small saucepan, heat milk and butter until butter has melted and the mixture is hot but not boiling. Cut potatoes in half, and scoop the flesh into a lg bowl, discarding the skins. Use a potato masher to mash the potatoes. Stir milk mixture into potatoes. Whisk in the eggs and continue to whisking until well combined with potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9x13 dish, spread the sweet potato mixture evenly in dish. Set aside while making topping. Increase oven temp to 375 degrees.
Melt butter in 2 quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter turn down the heat to maintain a simmer. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
Bake casserole until topping is slightly crusty and set; about 30 minutes. Serve immediately.
Lemon Linguini
This is your basic summer pasta, wonderful just plain and simple, even good cold. You add a variety to make it more, for instance, shrimp, asparagus spears or chopped tomatoes, slived fresh basil and roasted pine nuts.
1lb linguini
1/2 c olive oil
Zest from 1 lemon
Juice from 2 lemons
1/2 c chopped green onion
1/4 c chopped fresh parsley
salt and freshly ground pepper
Lots of parmesan cheese
Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Spinkle over salt and pepper. Toss in Parmesan cheese to taste.
Goes well with Cajun Shrimp
1lb linguini
1/2 c olive oil
Zest from 1 lemon
Juice from 2 lemons
1/2 c chopped green onion
1/4 c chopped fresh parsley
salt and freshly ground pepper
Lots of parmesan cheese
Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Spinkle over salt and pepper. Toss in Parmesan cheese to taste.
Goes well with Cajun Shrimp
Beach Street Cajun Shrimp
Here's one way to show your husband you love him...cook him up a plate of Cajun shrimp! :)
1/2 c olive oil
1 clove garlic, whole
2 T Cajun seasoning
2 T lemon juice
2 T minced parsley
1 T brown sugar
1 T soy sauce
16 extra lg shrimp
Combine first 7 ingredients in a 9x13 dish. shell and devein the shrimp, pat dry and toss in marinade to coat. Refrigerate for 1-12 hours. Preheat over to 450 degrees, remove garlic clove. Bake for 7-10 minutes, stirring occasionally. Be sure not to over cook.
You can also grill them on skewers! Delicious with lemon linguini!
1/2 c olive oil
1 clove garlic, whole
2 T Cajun seasoning
2 T lemon juice
2 T minced parsley
1 T brown sugar
1 T soy sauce
16 extra lg shrimp
Combine first 7 ingredients in a 9x13 dish. shell and devein the shrimp, pat dry and toss in marinade to coat. Refrigerate for 1-12 hours. Preheat over to 450 degrees, remove garlic clove. Bake for 7-10 minutes, stirring occasionally. Be sure not to over cook.
You can also grill them on skewers! Delicious with lemon linguini!
Italian Crock pot Chicken
1 pkg dry Italian seasoning packet
3-4 frozen chicken breast
1/4 c melted butter
1.Pour butter and seasonings over chicken; Cook in crock pot on high for 4-5 hours.
2. 30 min before eating make rice
3. 15 minutes before eating, cook 8 oz cream cheese with 2 cans cream of chicken soup on stove top.
4. Shred chicken from crock pot and pour soup mixture over it; leave in crock pot until ready to serve.
Pour over rice and enjoy.
3-4 frozen chicken breast
1/4 c melted butter
1.Pour butter and seasonings over chicken; Cook in crock pot on high for 4-5 hours.
2. 30 min before eating make rice
3. 15 minutes before eating, cook 8 oz cream cheese with 2 cans cream of chicken soup on stove top.
4. Shred chicken from crock pot and pour soup mixture over it; leave in crock pot until ready to serve.
Pour over rice and enjoy.
Red Sauce Enchilada
Chicken (or ground beef)
chopped onions to taste
1 can chopped olives
3-4 stalk of celery
corn or flour tortillas
1 can chicken or vegetable broth
1 sm can mild enchilada sauce
ketchup
cheese
salt and pepper
Boil chicken until tender. Chop.
In a pan cook chicken, onion, celery, and broth until it's "semi thick" consistency. (not dry!)
Mix enchilada sauce with ketchup to taste. (ketchup will cut the spiciness)
Dip tortillas in sauce place inside meat, olives and cheese in a stripe in side and roll up/ place in 9x13 dish, cover with cheese. Bake at 375 degrees till cheese melts.
chopped onions to taste
1 can chopped olives
3-4 stalk of celery
corn or flour tortillas
1 can chicken or vegetable broth
1 sm can mild enchilada sauce
ketchup
cheese
salt and pepper
Boil chicken until tender. Chop.
In a pan cook chicken, onion, celery, and broth until it's "semi thick" consistency. (not dry!)
Mix enchilada sauce with ketchup to taste. (ketchup will cut the spiciness)
Dip tortillas in sauce place inside meat, olives and cheese in a stripe in side and roll up/ place in 9x13 dish, cover with cheese. Bake at 375 degrees till cheese melts.
Grandma's Chicken Casserole
2 c cooked chicken, cubed
2 c celery, diced and cooked
3 c cooked rice
2 cans cream of chicken soup
2 T lemon juice
2 T dried minced onion
1 c Mayo
Mix all ingredients in large bowl and place in 9"x13" dish. Refrigerate for several hours or overnight.
Crush 1 cup of corn flakes
2 T melted butter
slivered almonds
Mix butter and cornflakes; put on top just before baking. Add almonds if desired. Bake at 350 degrees for 45 minutes.
2 c celery, diced and cooked
3 c cooked rice
2 cans cream of chicken soup
2 T lemon juice
2 T dried minced onion
1 c Mayo
Mix all ingredients in large bowl and place in 9"x13" dish. Refrigerate for several hours or overnight.
Crush 1 cup of corn flakes
2 T melted butter
slivered almonds
Mix butter and cornflakes; put on top just before baking. Add almonds if desired. Bake at 350 degrees for 45 minutes.
Steak and Rice
1/3 c oil
1 1/2 lb lean beef, cut in strips
1 t salt
1/8 t pepper
2 t powdered ginger
1/3 c minced onion
1 clove garlic, minced
4 green peppers, coarsely chopped
1 1/2 c diagonally sliced celery
2 beef bouillon cubes
1 3/4 c water
2 T cornstarch
1 T soy sauce
Heat oil in heavy skillet; add beef. Sprinkle with seasonings, brown beef lightly; add onion, garlic, peppers and celery. Cook for 3 minutes over medium heat , stirring constantly. Add bouillon cubes and 1 1/2 c water; stir to blend. Cover; cook over medium heat for 10 min. Mix cornstarch with remaining water and soy sauce to a smooth paste; add to meat mixture. cook, stirring for a few minutes until liquid is thickened. Serves over rice. Makes 8 servings.
1 1/2 lb lean beef, cut in strips
1 t salt
1/8 t pepper
2 t powdered ginger
1/3 c minced onion
1 clove garlic, minced
4 green peppers, coarsely chopped
1 1/2 c diagonally sliced celery
2 beef bouillon cubes
1 3/4 c water
2 T cornstarch
1 T soy sauce
Heat oil in heavy skillet; add beef. Sprinkle with seasonings, brown beef lightly; add onion, garlic, peppers and celery. Cook for 3 minutes over medium heat , stirring constantly. Add bouillon cubes and 1 1/2 c water; stir to blend. Cover; cook over medium heat for 10 min. Mix cornstarch with remaining water and soy sauce to a smooth paste; add to meat mixture. cook, stirring for a few minutes until liquid is thickened. Serves over rice. Makes 8 servings.
Turkey Enchiladas
pre cooked turkey
1 can cream mushroom soup
8 oz sour cream
1 small can green chilies
1/4 t cumin
10 oz enchilada sauce
cheddar or jack cheese
Spray casserole pan while heating oven to 350 degrees.
Mix ingredients and place in tortillas and roll. Place rolls into dish. pour remaining filling and enchilada sauce on top. Sprinkle with cheese. Cover and bake 30 min. Remove foil and bake uncovered for 5 more min. Garnish with lettuce and tomatoes or salsa.
1 can cream mushroom soup
8 oz sour cream
1 small can green chilies
1/4 t cumin
10 oz enchilada sauce
cheddar or jack cheese
Spray casserole pan while heating oven to 350 degrees.
Mix ingredients and place in tortillas and roll. Place rolls into dish. pour remaining filling and enchilada sauce on top. Sprinkle with cheese. Cover and bake 30 min. Remove foil and bake uncovered for 5 more min. Garnish with lettuce and tomatoes or salsa.
Turkey Tacos
2 c precooked turkey
1 envelope taco seasoning (1/3 c of bulk)
3/4 c water
In medium skillet mix turkey, taco seasoning, and water.
Serve with your families favorite trimmings. Hard/soft shells, tomatoes, lettuce, cabbage, olives, salsa, onion, shredded cheese, sour cream, refried/black beans
1 envelope taco seasoning (1/3 c of bulk)
3/4 c water
In medium skillet mix turkey, taco seasoning, and water.
Serve with your families favorite trimmings. Hard/soft shells, tomatoes, lettuce, cabbage, olives, salsa, onion, shredded cheese, sour cream, refried/black beans
Turkey Almondine
3 c Turkey, diced
1 pkg frozen chopped broccoli, thawed
2 can cream chicken soup
2 c mayo
1 t lemon juice
1/4 t curry powder
2 c shredded colby jack cheese
1 c bread crumbs
2 T melted butter
1 c toasted almond slices
Bake almonds on buttered cookie sheet at 325 degrees for 10 min. turn oven off and leave nuts in oven.
Pour broccoli in bottom of 9x13 greased dish. Spread diced turkey on top. Combine soup, mayo, lemon juice & curry in lg bowl/
Mix with a hand mixer, pour over turkey. Top with cheese. Toss crumbs with butter and spread over casserole. Add toasted almonds. Bake 350 degrees for 30 min. Serve hot.
1 pkg frozen chopped broccoli, thawed
2 can cream chicken soup
2 c mayo
1 t lemon juice
1/4 t curry powder
2 c shredded colby jack cheese
1 c bread crumbs
2 T melted butter
1 c toasted almond slices
Bake almonds on buttered cookie sheet at 325 degrees for 10 min. turn oven off and leave nuts in oven.
Pour broccoli in bottom of 9x13 greased dish. Spread diced turkey on top. Combine soup, mayo, lemon juice & curry in lg bowl/
Mix with a hand mixer, pour over turkey. Top with cheese. Toss crumbs with butter and spread over casserole. Add toasted almonds. Bake 350 degrees for 30 min. Serve hot.
Chicken Parmesan - No Frying
4 boneless skinless chicken breast
2 eggs beaten
3/4 cup Italian seasoning bread crumbs
1 jar of favorite pasta sauce
1 c shredded mozzarella cheese
1. Preheat oven 400 degrees
2. Dip chicken in egg and then in bread crumbs
3. Arrange chicken in 9"13" dish. Bake 20 minutes.
4. Pour pasta sauce over chicken and top with cheese, bake an additional 10 min. or until chicken is thoroughly cooked.
5. Serve over hot pasta
2 eggs beaten
3/4 cup Italian seasoning bread crumbs
1 jar of favorite pasta sauce
1 c shredded mozzarella cheese
1. Preheat oven 400 degrees
2. Dip chicken in egg and then in bread crumbs
3. Arrange chicken in 9"13" dish. Bake 20 minutes.
4. Pour pasta sauce over chicken and top with cheese, bake an additional 10 min. or until chicken is thoroughly cooked.
5. Serve over hot pasta
Spaghetti with tomato and mozzarella
1 lb spaghetti
8 oz fresh mozzarella, diced
1 T mint, chopped
2 lbs cherry tomatoes
2 T fresh basil, chopped
1/2 c olive oil
1-2 cloves of garlic, minced
pepper
Cook pasta in boiling water until al dente. Drain and toss with tomatoes, mozzarella, basil, mint, garlic and oil. Season with salt and pepper. serve hot.
8 oz fresh mozzarella, diced
1 T mint, chopped
2 lbs cherry tomatoes
2 T fresh basil, chopped
1/2 c olive oil
1-2 cloves of garlic, minced
salt
pepper
Cook pasta in boiling water until al dente. Drain and toss with tomatoes, mozzarella, basil, mint, garlic and oil. Season with salt and pepper. serve hot.
Roasted Chicken in a Crock Pot
1 3-4 lb chicken
garlic powder, onion powder (equal amounts)
salt and pepper to taste
butter
basil to taste
Thoroughly rinse chicken. Pat dry. Sprinkle cavity and outside of bird with garlic powder, onion powder, salt and pepper. Place in slow cooker. Dot with butter. Sprinkle with basil.
Cook on high for 1 hour. Then low for 8-10 hours.
garlic powder, onion powder (equal amounts)
salt and pepper to taste
butter
basil to taste
Thoroughly rinse chicken. Pat dry. Sprinkle cavity and outside of bird with garlic powder, onion powder, salt and pepper. Place in slow cooker. Dot with butter. Sprinkle with basil.
Cook on high for 1 hour. Then low for 8-10 hours.
Chicken Enchilada Casserole
1 c chopped onion
1/2 c chopped green bell pepper
2 T butter or margarine
2 c chopped cooked chicken or turkey
1 (4oz) can green chili peppers, rinsed, seeded and chopped
3 T butter
1/4 c flour
1 t ground coriander seed
3/4 t salt
2 1/2 c chicken broth
1 c sour cream
1 1/2 c shredded monterey jack cheese
12 (6 inch) tortillas
In lg saucepan cook onion and bell pepper in 2 T butter until tender, add salt. Combine in a bowl with chopped chicken and chili peppers; set aside.
In the same pan melt 3 T butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 c cheese. Stir 1/2 c of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 c of the chicken mixture. Roll up. Arrange rolls in a 9"x13" pan; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 minutes or until bubbly.
Serves 6.
1/2 c chopped green bell pepper
2 T butter or margarine
2 c chopped cooked chicken or turkey
1 (4oz) can green chili peppers, rinsed, seeded and chopped
3 T butter
1/4 c flour
1 t ground coriander seed
3/4 t salt
2 1/2 c chicken broth
1 c sour cream
1 1/2 c shredded monterey jack cheese
12 (6 inch) tortillas
In lg saucepan cook onion and bell pepper in 2 T butter until tender, add salt. Combine in a bowl with chopped chicken and chili peppers; set aside.
In the same pan melt 3 T butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 c cheese. Stir 1/2 c of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 c of the chicken mixture. Roll up. Arrange rolls in a 9"x13" pan; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 minutes or until bubbly.
Serves 6.
Baked Ziti
1 lb dry ziti pasta
1 onion
1lb lean ground beef
2 (36oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 c sour cream
6 oz shredded mozzarella cheese
2 t grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
In large skillet brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 min.
Pre heat oven to 350 degrees. Butter a 9"x13" pan. Layer as follows:
1/2 boiled and drained ziti, provolone cheese, sour cream, 1/2 sauce mix, remaining ziti, mozzarella cheese and remaining sauce mix. Top with Parmesan cheese.
Bake for 30 minutes covered or until cheese is melted.
1 onion
1lb lean ground beef
2 (36oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 c sour cream
6 oz shredded mozzarella cheese
2 t grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
In large skillet brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 min.
Pre heat oven to 350 degrees. Butter a 9"x13" pan. Layer as follows:
1/2 boiled and drained ziti, provolone cheese, sour cream, 1/2 sauce mix, remaining ziti, mozzarella cheese and remaining sauce mix. Top with Parmesan cheese.
Bake for 30 minutes covered or until cheese is melted.
Pork n Beans Taco
1 can Pork n Beans
1 lb hamburger
lettuce
tomato
onion
cheddar cheese
Brown hamburger. Mix pork and beans with the meat.
Dice and put in separate bowls: tomato, onion, and lettuce. Make your taco, add toppings, put cheese on top.
*I like to add 1 t tomato catsup in my taco.
1 lb hamburger
lettuce
tomato
onion
cheddar cheese
Brown hamburger. Mix pork and beans with the meat.
Dice and put in separate bowls: tomato, onion, and lettuce. Make your taco, add toppings, put cheese on top.
*I like to add 1 t tomato catsup in my taco.
Monterey Chicken - Rice bake
1/2 c cottage cheese
3 oz pack of cream cheese (at room temp)
1 can cream chicken soup
1/2 c sour cream
1 t salt
1/8 t garlic powder
1 can Ortega green chilies
3 c cooked chicken - chopped
3 c cooked rice - cooked in chicken broth
1 c grated jack cheese
1 can pimentos
2 c chopped tomatoes
3/4 c crushed corn chips
Blend soup, cottage cheese, cream cheese, sour cream, salt, and garlic powder till smooth. Add mixture to the rest of the ingredients except corn chips. Put in 9"x15" pan, sprinkle chips on top. Bake for 25-30 minutes at 350 degrees.
3 oz pack of cream cheese (at room temp)
1 can cream chicken soup
1/2 c sour cream
1 t salt
1/8 t garlic powder
1 can Ortega green chilies
3 c cooked chicken - chopped
3 c cooked rice - cooked in chicken broth
1 c grated jack cheese
1 can pimentos
2 c chopped tomatoes
3/4 c crushed corn chips
Blend soup, cottage cheese, cream cheese, sour cream, salt, and garlic powder till smooth. Add mixture to the rest of the ingredients except corn chips. Put in 9"x15" pan, sprinkle chips on top. Bake for 25-30 minutes at 350 degrees.
Mexican Lasagna
1 lg onion chopped
3 T chili powder
1/2 t sugar
3/4 t salt
12 corn tortillas
2 lbs ground beef
1 minced garlic clove
3 c tomato sauce
4 oz can green chilies
2 c cottage cheese
1 egg
1/2 lb grated jack cheese
1 c grated cheddar cheese
Garnish:
Sour cream
1 c sliced black olives
1 cup chopped green onion
Brown meat - saute onion & garlic and mix. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, and chilies. Simmer on low heat for 15 min. Tear tortillas in small pieces. Beat cottage cheese and egg together - set aside.
In 9"x13" pan spread 1/3 meat, 1/2 jack cheese, 1/2 cottage cheese mix, 1/2 tortillas. Repeat.
Finish with meat layer, top with Cheddar cheese and baked uncovered 30 min. Let in rest for 10 minutes before serving.
3 T chili powder
1/2 t sugar
3/4 t salt
12 corn tortillas
2 lbs ground beef
1 minced garlic clove
3 c tomato sauce
4 oz can green chilies
2 c cottage cheese
1 egg
1/2 lb grated jack cheese
1 c grated cheddar cheese
Garnish:
Sour cream
1 c sliced black olives
1 cup chopped green onion
Brown meat - saute onion & garlic and mix. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, and chilies. Simmer on low heat for 15 min. Tear tortillas in small pieces. Beat cottage cheese and egg together - set aside.
In 9"x13" pan spread 1/3 meat, 1/2 jack cheese, 1/2 cottage cheese mix, 1/2 tortillas. Repeat.
Finish with meat layer, top with Cheddar cheese and baked uncovered 30 min. Let in rest for 10 minutes before serving.
Mexicali Casserole
2 lbs ground beef
1 onion
2 cans Rotel tomatoes
1 can mexi corn
Grated cheese
3 boxes jiffy cornbread mix
1 cup milk
3 eggs
Brown the beef with diced onion. Drain off the fat. Pour into a 9"x13" pan. Add the Rotel tomatoes and mix it up. layer the corn on top of the meat mixture. Layer some grated cheese next. In another bowl mix the cornbread mix with the eggs and milk. Pour the cornbread mix on top of the casserole and sprinkle a little cheese on top. Bake at 350 degrees till cornbread is done (around 30 minutes)
1 onion
2 cans Rotel tomatoes
1 can mexi corn
Grated cheese
3 boxes jiffy cornbread mix
1 cup milk
3 eggs
Brown the beef with diced onion. Drain off the fat. Pour into a 9"x13" pan. Add the Rotel tomatoes and mix it up. layer the corn on top of the meat mixture. Layer some grated cheese next. In another bowl mix the cornbread mix with the eggs and milk. Pour the cornbread mix on top of the casserole and sprinkle a little cheese on top. Bake at 350 degrees till cornbread is done (around 30 minutes)
Monday, August 2, 2010
Chicken Curry
6 T butter
1/2 c chopped onion
6 T flour
3 t curry powder (or to taste)
1 1/2 t salt
1/4 t ground ginger
1 1/2 t sugar
2 c chicken broth
2 c milk
4 c shredded or cubed cooked chicken
1 t lemon juice
6-8 cups cooked white rice
Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, curry powder, salt, ginger and sugar. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook 1 minute. Reduce heat to low; add cooked chicken and lemon juice. Simmer until heated through; serve over cooked rice.
Serves 4-6 people.
1/2 c chopped onion
6 T flour
3 t curry powder (or to taste)
1 1/2 t salt
1/4 t ground ginger
1 1/2 t sugar
2 c chicken broth
2 c milk
4 c shredded or cubed cooked chicken
1 t lemon juice
6-8 cups cooked white rice
Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, curry powder, salt, ginger and sugar. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook 1 minute. Reduce heat to low; add cooked chicken and lemon juice. Simmer until heated through; serve over cooked rice.
Serves 4-6 people.
Fudge-like chocolate frosting
1/2 c butter
4 T cocoa
4 T milk
Heat in saucepan until melted. Then add...
1 t vanilla
1 lb powdered sugar
Drizzle on yellow cake while warm or spread on thick after it cools. Great on graham crackers or by itself as fudge.
4 T cocoa
4 T milk
Heat in saucepan until melted. Then add...
1 t vanilla
1 lb powdered sugar
Drizzle on yellow cake while warm or spread on thick after it cools. Great on graham crackers or by itself as fudge.
Grey's Favorite Chocolate Sauce
1/2 c. butter
3 unsweetened chocolate squares
1 can evaporated milk
3 c. sugar
1 t. vanilla
Melt butter and chocolate over low heat. Stir in milk and sugar until dissolved. Add vanilla last. Serve hot over ice cream.
3 unsweetened chocolate squares
1 can evaporated milk
3 c. sugar
1 t. vanilla
Melt butter and chocolate over low heat. Stir in milk and sugar until dissolved. Add vanilla last. Serve hot over ice cream.
Beans and Rice
1 small bag of dry Red Beans (Approximately 2 cups)
8 cups of water
1 Ham hock ( or about a cup of bacon or left over ham)
1 small onion diced
Salt and pepper to taste
2 cups Cooked rice
My mom is from New Orleans and has made these all of my life. I continued with the tradition, but never assumed that everyone didn't make this meal on a regular basis. This is a healthy, thrifty meal that kids love. It easy to have all the ingredients in your food storage too.
Soak the dry beans over night. Rinse the beans in the morning and add fresh water. You can let them soak in the fresh water until approx. 2 hours before your meal. When you put them on the stove you can add the additional ingredients. Keep the pot on medium to low heat and stir frequently to keep the beans from burning. You made need to add more water to the beans depending on the consistency that you desire and how quickly you want to cook them. After about 1-2 hours on the stove the beans will be ready. Serve over rice. The leftovers are also great to use in burritos or as a side dish to Mexican food.
8 cups of water
1 Ham hock ( or about a cup of bacon or left over ham)
1 small onion diced
Salt and pepper to taste
2 cups Cooked rice
My mom is from New Orleans and has made these all of my life. I continued with the tradition, but never assumed that everyone didn't make this meal on a regular basis. This is a healthy, thrifty meal that kids love. It easy to have all the ingredients in your food storage too.
Soak the dry beans over night. Rinse the beans in the morning and add fresh water. You can let them soak in the fresh water until approx. 2 hours before your meal. When you put them on the stove you can add the additional ingredients. Keep the pot on medium to low heat and stir frequently to keep the beans from burning. You made need to add more water to the beans depending on the consistency that you desire and how quickly you want to cook them. After about 1-2 hours on the stove the beans will be ready. Serve over rice. The leftovers are also great to use in burritos or as a side dish to Mexican food.
Saturday, July 31, 2010
Tomato Soup for Canning
14 quarts ripe tomatoes
7 medium onions
1 celery stalk
14 sprigs of parsley
3 bay leaves
14 Tbsp flour
14 Tbsp butter
3 Tbsp salt
6 Tbsp sugar
2 tsp pepper
(hint: 16 tablespoons=1 cup)
Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves, and add to tomatoes. Cook until celery is tender. Put through sieve (if you want to remove the tomato seeds) or blender. Rub flour and butter into smooth paste thinned with tomato juice. Add boiling soup, stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill jars to within one inch of top. Put on cap and screw firmly. Process in boiling water bath for 15 minutes for pints and 30 minutes for quarts.
Makes 10 pints.
7 medium onions
1 celery stalk
14 sprigs of parsley
3 bay leaves
14 Tbsp flour
14 Tbsp butter
3 Tbsp salt
6 Tbsp sugar
2 tsp pepper
(hint: 16 tablespoons=1 cup)
Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves, and add to tomatoes. Cook until celery is tender. Put through sieve (if you want to remove the tomato seeds) or blender. Rub flour and butter into smooth paste thinned with tomato juice. Add boiling soup, stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill jars to within one inch of top. Put on cap and screw firmly. Process in boiling water bath for 15 minutes for pints and 30 minutes for quarts.
Makes 10 pints.
Patti's Lasagna
1 pkg hamburger
1 pkg mild Italian sausage
mushrooms
Sam's Club spaghetti seasoning to taste
1 (32 oz) can tomato sauce
2 cans diced tomatoes
onion
garlic
2 tsp sugar
lasagna noodles
cheddar cheese
Monterrey jack cheese
-Cook meat together with onions and garlic in a large pot
-Put in tomatoes, mushrooms, sugar and seasoning
-Let simmer for an hour
-Layer noodles, sauce and cheese
-Bake covered at 350 until bubbly
1 pkg mild Italian sausage
mushrooms
Sam's Club spaghetti seasoning to taste
1 (32 oz) can tomato sauce
2 cans diced tomatoes
onion
garlic
2 tsp sugar
lasagna noodles
cheddar cheese
Monterrey jack cheese
-Cook meat together with onions and garlic in a large pot
-Put in tomatoes, mushrooms, sugar and seasoning
-Let simmer for an hour
-Layer noodles, sauce and cheese
-Bake covered at 350 until bubbly
Myrna's Baked Beans
1 cup chopped green peppers
1 cup chopped onion
1 cup chopped celery
2 lbs browned hamburger
4 Tbsp molasses
2 cans pork and beans
2 tsp dry mustard
2 Tbsp brown sugar
1 cup catsup
2 small cans tomato sauce
-Brown first 3 ingredients in 1 Tbsp oil
-Mix last six ingredients together in heavy pan
-Add browned vegetables and hamburger
-Simmer for 30 minutes, stirring often, or place in slow cooker on low for several hours
1 cup chopped onion
1 cup chopped celery
2 lbs browned hamburger
4 Tbsp molasses
2 cans pork and beans
2 tsp dry mustard
2 Tbsp brown sugar
1 cup catsup
2 small cans tomato sauce
-Brown first 3 ingredients in 1 Tbsp oil
-Mix last six ingredients together in heavy pan
-Add browned vegetables and hamburger
-Simmer for 30 minutes, stirring often, or place in slow cooker on low for several hours
Italian Three Cheese Casserole
2 cups uncooked small shells pasta
4 Tbsp butter
3 Tbsp flour
1 tsp dried Italian seasoning or garlic salt/onion powder
1/2 to 1 tsp. black pepper
1/2 tsp. salt
2 cups milk
3/4 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 can (14oz) diced tomatoes
1 cup shredded mozzarella cheese
1/2 cup dry bread crumbs
1-2 chicken breasts, chopped and cooked with onions and garlic
-Chop chicken and cook with onions and garlic until browned, well done
-Cook pasta according to the package directions until al dente
-Drain and set aside
-Melt butter in medium saucepan over medium heat
-Add flour, Italian seasoning, pepper and salt, stirring until smooth
-Gradually add milk, stirring constantly until slightly thickened
-Add cheddar and parmesan cheese; stir until cheese melts
-Layer pasta, chicken, tomatoes, and cheese sauce in prepared dish
- Repeat layers
-Combine mozzarella cheese and bread crumbs in a small bowl
-Sprinkle between layers and evenly over top of casserole
- Spray bread crumb mixture several times with cooking spray
-Bake 350, covered for 30 minutes, or until hot and bubbly
-Uncover and bake 5 minutes until golden
4 Tbsp butter
3 Tbsp flour
1 tsp dried Italian seasoning or garlic salt/onion powder
1/2 to 1 tsp. black pepper
1/2 tsp. salt
2 cups milk
3/4 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 can (14oz) diced tomatoes
1 cup shredded mozzarella cheese
1/2 cup dry bread crumbs
1-2 chicken breasts, chopped and cooked with onions and garlic
-Chop chicken and cook with onions and garlic until browned, well done
-Cook pasta according to the package directions until al dente
-Drain and set aside
-Melt butter in medium saucepan over medium heat
-Add flour, Italian seasoning, pepper and salt, stirring until smooth
-Gradually add milk, stirring constantly until slightly thickened
-Add cheddar and parmesan cheese; stir until cheese melts
-Layer pasta, chicken, tomatoes, and cheese sauce in prepared dish
- Repeat layers
-Combine mozzarella cheese and bread crumbs in a small bowl
-Sprinkle between layers and evenly over top of casserole
- Spray bread crumb mixture several times with cooking spray
-Bake 350, covered for 30 minutes, or until hot and bubbly
-Uncover and bake 5 minutes until golden
Brian's Chicken Casserole
6-7 boneless chicken breasts, cooked and chopped
2 cans cream on chicken soup
1 1/2 cup sour cream
3 cups chicken broth
1 cube butter, melted
1 bag Peppridge Farm stuffing mix (blue)
Combine chicken, soup, sour cream, and broth in a large bowl.
Add more broth or soup to reach right consistency (shouldn't be too runny or too dry).
Mix butter with stuffing mix.
In baking dish, layer stuffing mix first, then chicken mixture.
Repeat, finishing with stuffing mix.
Bake at 350 until bubbly.
2 cans cream on chicken soup
1 1/2 cup sour cream
3 cups chicken broth
1 cube butter, melted
1 bag Peppridge Farm stuffing mix (blue)
Combine chicken, soup, sour cream, and broth in a large bowl.
Add more broth or soup to reach right consistency (shouldn't be too runny or too dry).
Mix butter with stuffing mix.
In baking dish, layer stuffing mix first, then chicken mixture.
Repeat, finishing with stuffing mix.
Bake at 350 until bubbly.
Monday, June 28, 2010
30 Minute Skillet Spaghetti
1 pound ground beef
3 cups water
2 cans (11 1/2 oz each) tomato juice (about 2 3/4 cups)
1 (6 ounces) tomato paste
2 T. dried dried minced onion
1-2 T. chili powder
1 1/2 t. dried oregano
1 t. sugar
1 t. salt
1 t. garlic salt
1 package (7 oz.) spaghetti
grated Parmesan cheese
In a skillet, cook beef over medium heat no longer pink; drain. Add the water, tomato juice, tomato paste, and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spagetti is tender. Sprinkle with Parmesan cheese, if desired.
Yield: 4-6 servings
3 cups water
2 cans (11 1/2 oz each) tomato juice (about 2 3/4 cups)
1 (6 ounces) tomato paste
2 T. dried dried minced onion
1-2 T. chili powder
1 1/2 t. dried oregano
1 t. sugar
1 t. salt
1 t. garlic salt
1 package (7 oz.) spaghetti
grated Parmesan cheese
In a skillet, cook beef over medium heat no longer pink; drain. Add the water, tomato juice, tomato paste, and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spagetti is tender. Sprinkle with Parmesan cheese, if desired.
Yield: 4-6 servings
Chicken Salad
6 cups cooked cut up chicken
2 cups Swiss cheese grated
3 ribs celery chopped
1 ½ cups slivered almonds
Salt, pepper
1 to 1 ½ cups Salad dressing(miracle whip)
2 Tbsp dried or fresh onion
Bake in 9 X 13 Pan at 350 for 25-25 minute until cheese melts
Cool
Fold in:
2 cups halved red or green grapes
1 cup Craisins
Cover and refrigerate overnight
Serve on lettuce or in a roll.
2 cups Swiss cheese grated
3 ribs celery chopped
1 ½ cups slivered almonds
Salt, pepper
1 to 1 ½ cups Salad dressing(miracle whip)
2 Tbsp dried or fresh onion
Bake in 9 X 13 Pan at 350 for 25-25 minute until cheese melts
Cool
Fold in:
2 cups halved red or green grapes
1 cup Craisins
Cover and refrigerate overnight
Serve on lettuce or in a roll.
Italian Green Salad
Italian Salad Mix (Romaine & Rachicchio)
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)
Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 1/2 Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder
Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl. Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt and poppy seeds. Store covered in refrigerator. Makes 2 cups
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)
Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 1/2 Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder
Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl. Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt and poppy seeds. Store covered in refrigerator. Makes 2 cups
Potato Vegetable Quiche
Of all the recipes my mom used to make, this was the best. Now whenever I make it, I'm reminded of the comforts of home.
3 cups frozen shredded hash brown potatoes, thawed
1 egg lightly beaten
1/4 cup grated Parmesan cheese
1-1/2 cups sliced zucchini
3/4 cup diced sweet red pepper
1 tablespoon butter
1/2 cup diced fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese
In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400 for 16-20 minutes or until golden brown. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove sautethe heat. Stir in the ham, eggs) milk, basil) salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
Bake at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
3 cups frozen shredded hash brown potatoes, thawed
1 egg lightly beaten
1/4 cup grated Parmesan cheese
1-1/2 cups sliced zucchini
3/4 cup diced sweet red pepper
1 tablespoon butter
1/2 cup diced fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese
In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400 for 16-20 minutes or until golden brown. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove sautethe heat. Stir in the ham, eggs) milk, basil) salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
Bake at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Hawaiian Chicken
1/3 cup oil
1/2 tsp. Parsley flakes
1/4 tsp. Garlic salt
1/2 tsp. Pepper
1/4 cup water
2 T. brown sugar
1 tsp. Worcestershire
2 tsp. vinegar
1/2 cup catsup
3 chicken breasts
Place chicken in pan, meat side down, with other ingredients. Cook 20 minutes on each side. Add a can of pineapple chunks with juice and ½ of green bell pepper. Cook 15 minutes longer. Serve with rice.
1/2 tsp. Parsley flakes
1/4 tsp. Garlic salt
1/2 tsp. Pepper
1/4 cup water
2 T. brown sugar
1 tsp. Worcestershire
2 tsp. vinegar
1/2 cup catsup
3 chicken breasts
Place chicken in pan, meat side down, with other ingredients. Cook 20 minutes on each side. Add a can of pineapple chunks with juice and ½ of green bell pepper. Cook 15 minutes longer. Serve with rice.
Chicken Mostaccioli
4-5 boneless, skinless chicken breasts
Basil
Garlic
Oil
Salt & Pepper
1 small carton Fresh already sliced Mushrooms
1 can whole olives
1 qt. half and half
16oz. Penne or Mostaccioli
½ cup Parmesan
3-4 cups Mozzarella
Optional: artichoke hearts
-Use a large frying pan!
-Fry chicken in oil w/garlic, basil, salt & pepper. Cube chicken
-When chicken is golden brown add olives and mushrooms.
-When mushrooms are soft add ¾ qt. of half and half, boil add more salt, pepper & basil.
-Cook noodles; simmer chicken sauce until noodles are ready.
-Add sauce & noodles together.
-Add mozzarella & parmesan use left of half and half to thin out sauce.
-Optional you can also add in artichoke hearts
Serve with garlic bread and salad or vegetable--it’s so yummy!
Basil
Garlic
Oil
Salt & Pepper
1 small carton Fresh already sliced Mushrooms
1 can whole olives
1 qt. half and half
16oz. Penne or Mostaccioli
½ cup Parmesan
3-4 cups Mozzarella
Optional: artichoke hearts
-Use a large frying pan!
-Fry chicken in oil w/garlic, basil, salt & pepper. Cube chicken
-When chicken is golden brown add olives and mushrooms.
-When mushrooms are soft add ¾ qt. of half and half, boil add more salt, pepper & basil.
-Cook noodles; simmer chicken sauce until noodles are ready.
-Add sauce & noodles together.
-Add mozzarella & parmesan use left of half and half to thin out sauce.
-Optional you can also add in artichoke hearts
Serve with garlic bread and salad or vegetable--it’s so yummy!
Chicken & Broccoli
3-4 chicken breast halves
2 lbs fresh broccoli, well trimmed cooked until tender crisp (I use frozen it works just as well)
1 can cream of chicken
1/2 cup milk
1/4 cup sour cream
1/4 cup miracle whip
1 cup grated cheese
2 teaspoons lemon juice
1/2 cup buttered crumbs or Parmesan cheese
Simmer chicken breasts in water just to cover for about 30 min. or until tender.
Remove chicken from broth and cool enough to handle.
Cut or shred chicken into bite size pieces.
In a 9x13x2 inch pan spread broccoli and chicken out to cover the pan.
Make sauce: soup, milk, mayo, sour cream, & cheese. Stir until smooth. Add milk if necessary. Add lemon juice.
Pour over chicken and broccoli.
Sprinkle the buttered crumbs or Parmesan cheese over the top. Cover and heat @ 350 for 1 hour. Serve with rice.
2 lbs fresh broccoli, well trimmed cooked until tender crisp (I use frozen it works just as well)
1 can cream of chicken
1/2 cup milk
1/4 cup sour cream
1/4 cup miracle whip
1 cup grated cheese
2 teaspoons lemon juice
1/2 cup buttered crumbs or Parmesan cheese
Simmer chicken breasts in water just to cover for about 30 min. or until tender.
Remove chicken from broth and cool enough to handle.
Cut or shred chicken into bite size pieces.
In a 9x13x2 inch pan spread broccoli and chicken out to cover the pan.
Make sauce: soup, milk, mayo, sour cream, & cheese. Stir until smooth. Add milk if necessary. Add lemon juice.
Pour over chicken and broccoli.
Sprinkle the buttered crumbs or Parmesan cheese over the top. Cover and heat @ 350 for 1 hour. Serve with rice.
Homemade Pizza
Pizza Dough
1 cup water
2 Tablespoons Oil
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 Tablespoon Yeast
Mix wet with dry and let sit for 5 minutes. Put on the pizza sauce and toppings. Bake for 15 minutes on bottom rack @ 425 degrees.
Pizza Sauce you can either buy pizza sauce or make your own
1 small can of tomato sauce
a pinch of italian seasoning
1 garlic clove minced
Mix together and pour evenly over the crust
Add any desired toppings!
Monday, May 31, 2010
Award Winning White Bean Chili
1 lb. shredded pepper jack cheese
1 can green chilies
2 cans northern white beans
16 oz. salsa
16 oz. sour cream
4 oz. chicken broth
1 lb. shredded chicken (cooked)
1 pkg. frozen corn
Mix all the above ingredients into a pot or crockpot. Eat when hot!
1 can green chilies
2 cans northern white beans
16 oz. salsa
16 oz. sour cream
4 oz. chicken broth
1 lb. shredded chicken (cooked)
1 pkg. frozen corn
Mix all the above ingredients into a pot or crockpot. Eat when hot!
Fettucine Alfredo (Olive Garden)
8 ounces of Cream cheese (cut into bits)
3/4 cup Parmesan cheese (grated)
1/2 cup butter or margarine
1/2 cup milk
8 ounces of fettucine, cook, drain
3-4 cooked chicken breasts (I mix them in a little sauce too for flavoring)
In large saucepan, combine cream cheese, parmesan, butter and milk stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
3/4 cup Parmesan cheese (grated)
1/2 cup butter or margarine
1/2 cup milk
8 ounces of fettucine, cook, drain
3-4 cooked chicken breasts (I mix them in a little sauce too for flavoring)
In large saucepan, combine cream cheese, parmesan, butter and milk stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Easy Parmesan Garlic Chicken
1/2 cup KRAFT Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
Pirate's Stew
¾ cup sliced onion
1 lb ground beef
½ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup sliced raw carrots
1 cup diced celery
2 cups caned light red kidney beans drained
1 tsp salt
1/8 tsp pepper
¼ tsp chili powder
¼ tsp Worcestershire sauce
1 ½ cup tomato sauce
½ cup water
In a pan brown beef and onions. If needed, drain off fat from beef. Layer ingredients in slow cooker in the order given. Cover and cook on low for 6 hours, or until potatoes and rice are cooked.
1 lb ground beef
½ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup sliced raw carrots
1 cup diced celery
2 cups caned light red kidney beans drained
1 tsp salt
1/8 tsp pepper
¼ tsp chili powder
¼ tsp Worcestershire sauce
1 ½ cup tomato sauce
½ cup water
In a pan brown beef and onions. If needed, drain off fat from beef. Layer ingredients in slow cooker in the order given. Cover and cook on low for 6 hours, or until potatoes and rice are cooked.
Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
Manicotti
12 large manicotti
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Chicken Pillows
1 tube refrigerated crescent rolls
1 package herb cream cheese
1 c. cooked chicken, cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 stick butter (melted)
Bread crumbs
Cooked white rice
Mix together cubed chicken and cream cheese. Roll out crescent rolls on baking sheet. Put chicken mixture in center of triangle. Fold up sides and pinch together the ends. Roll ball in butter, then in bread crumbs. Place on baking sheet. Bake according to crescent roll directions. Warm up cream of chicken soup, sour cream and milk to form a gravy. Pour gravy over chicken pillows and rice.
1 package herb cream cheese
1 c. cooked chicken, cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 stick butter (melted)
Bread crumbs
Cooked white rice
Mix together cubed chicken and cream cheese. Roll out crescent rolls on baking sheet. Put chicken mixture in center of triangle. Fold up sides and pinch together the ends. Roll ball in butter, then in bread crumbs. Place on baking sheet. Bake according to crescent roll directions. Warm up cream of chicken soup, sour cream and milk to form a gravy. Pour gravy over chicken pillows and rice.
Saturday, May 1, 2010
Pierogies
5 C flour
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter
Pour half of sautéed onions into mashed potatoes; mix.
Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter
Pour half of sautéed onions into mashed potatoes; mix.
Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.
Crockpot Cream Cheese Chicken
4 FROZEN chicken breasts
1 packet powdered Good Seasons Italian Dressing
8oz cream cheese
1 can cream of chicken
1 stick butter
Place frozen chicken breasts, Good Seasons Italian Dressing packet, and 1 stick of butter into crockpot. Turn settings to high for 4-5 hours (until chicken easily falls apart). Then shred chicken and add 1 can cream of chicken and 8oz cream cheese. Stir and return to high settings for 1 hour. In the meantime, make egg noodles or rice and set aside. When crockpot is done, stir and then spoon contents onto egg noodles or rice (personal preference). Enjoy!!! Makes 4 servings.
1 packet powdered Good Seasons Italian Dressing
8oz cream cheese
1 can cream of chicken
1 stick butter
Place frozen chicken breasts, Good Seasons Italian Dressing packet, and 1 stick of butter into crockpot. Turn settings to high for 4-5 hours (until chicken easily falls apart). Then shred chicken and add 1 can cream of chicken and 8oz cream cheese. Stir and return to high settings for 1 hour. In the meantime, make egg noodles or rice and set aside. When crockpot is done, stir and then spoon contents onto egg noodles or rice (personal preference). Enjoy!!! Makes 4 servings.
Taco Casserole
One of the few casserole that kids love!
Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream
Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping
Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.
Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream
Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping
Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.
Roasted Lemon chicken
This is a great money saving recipe. Whole chickens are the least expensive way to purchase your chicken.
Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth
Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.
Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4
Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth
Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.
Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4
Meat Loaf
This is what my family asks for most on birthdays.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
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