This went over very well for supper the other night, I served it with mashed potatoes and green beans.
2 C buttermilk
1 med.-sized box corn flakes
4 skinless, boneless chicken breasts
Pour some corn flakes in a Ziploc bag and crush them into smaller pieces. Dip chicken in buttermilk. Then roll chicken in corn flakes, until well coated, can also put the chicken in the bag and shake it. Place chicken in pan lined with tin foil and sprayed lightly with non-stick cooking spray. Bake at 400 degrees for 45 minutes. Remove from oven and serve. Chicken should have a brown crust on it.
If you do not have buttermilk you can use evaporated milk, 2% or whole milk, or half and half.
Tuesday, March 31, 2009
Pesto Chicken Pasta
Ryan and I liked this, Olivia was OK with it.
8 oz thin spaghetti, uncooked
1 package of Knorr's Pesto Sauce mix
2-3 skinless, boneless chicken halves
1-2 Tbl Olive Oil
Start by cubing your chicken. Heat pan until very hot, I use my wok. Add 2 tablespoons olive oil; tilt wok to coat side. Add chicken, salt and pepper if you like; cook until chicken turns white, separating chicken pieces.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. You can be doing this while your chicken is cooking.
Prepare Pesto sauce as directed on the package.
Add cooked spaghetti to the pan with the chicken in it and pour the pesto sauce over the chicken and pasta. Mix until evenly coated.
Tuesday, March 24, 2009
Angel Chicken
I made this the other night and it was awesome! Ryan thinks Angel Chicken may be one of his new favorite dishes. It is great served with a salad and some garlic toast.
When I made this I made two changes:
I used Zesty Italian Dressing, we had this in our refrigerator.
I also used boneless, skinless chicken breasts, we had these in our freezer. I did not cut them up until about an hour before we ate and the chicken was so moist and full of flavor.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Healthy Living Tips:
Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese
Reduced-fat cream of mushroom soup
KRAFT Light Zesty Italian Dressing.
Note:
Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook.
Substitute:
Substitute water or chicken broth for the wine, it is not as good, but it works well. The wine gives it a distinct flavor.
Substitute canned chicken for chicken breasts, turns out pretty good too.
Monday, March 16, 2009
Chicken-Peanut Chow Mein
Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.
1 cup precut matchstick-cut carrot
1 cup snow peas, trimmed
2 (6-ounce) packages chow mein noodles (I used spaghetti)
1 tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper (I didn't have any red pepper,so I used Cumin)
1 cup presliced mushrooms
2 teaspoons bottled fresh ground ginger (such as Spice World)
1 cup (1-inch) sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped
Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.
Yield: 4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts)
CALORIES 471 (17% from fat); FAT 8.7g (sat 1.4g,mono 3g,poly 2.6g); IRON 2.2mg; CHOLESTEROL 33mg; CALCIUM 43mg; CARBOHYDRATE 72.6g; SODIUM 807mg; PROTEIN 27.8g; FIBER 2.7g
Cooking Light, APRIL 2006
Ryan, Alyssa, and I really liked this. Olivia not so much.
Monday, March 9, 2009
Bubble Pizza
Ingredients:
3 pkgs. refrigerator biscuits
1 can or jar of spaghetti or pizza sauce
Shredded cheese
Pizza toppings: whatever you like
Directions:
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).
Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.
3 pkgs. refrigerator biscuits
1 can or jar of spaghetti or pizza sauce
Shredded cheese
Pizza toppings: whatever you like
Directions:
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).
Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.
Green Split Pea Soup With Ham
I got this from a friend and have yet to try it. So, if anyone tries it please leave some thoughts on it.
1/2 lb of dried green split peas
4-6 cups of water
1 Ham Hock or Ham Bone with meat still on it
1 bay leaf
1/2 white or yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1/2 tbsp oil
salt, pepper to taste
Wash and drain the dried peas. Watch out for tiny ROCKS in the peas… the occur every so often and can break your teeth if left in! If you’d like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
Add the water, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham if you’ve reserved it. Add salt and pepper to taste. Delicious split pea soup is now ready!
1/2 lb of dried green split peas
4-6 cups of water
1 Ham Hock or Ham Bone with meat still on it
1 bay leaf
1/2 white or yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1/2 tbsp oil
salt, pepper to taste
Wash and drain the dried peas. Watch out for tiny ROCKS in the peas… the occur every so often and can break your teeth if left in! If you’d like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
Add the water, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham if you’ve reserved it. Add salt and pepper to taste. Delicious split pea soup is now ready!
Penne Pasta Casserole
1 26oz can spaghetti sauce (Hunt’s, etc.)
1/2 med. yellow onion
1 tbsp e.v. olive oil
2-3 cloves minced garlic
1/2 box dry penne or other pasta
1/2 cup basil leaves, chopped
1 cup grated cheddar
1/3 lb ground beef or italian sausage
salt, pepper, sugar
Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent (you can keep adding some water to prevent it from drying out). Remove to a plate. Add the ground beef and/or italian sausage (casing removed) and brown that. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil (and any other herbs or veggies at this point). You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.
When water boils, add the penne and UNDERCOOK it. How much depends on you and your oven. I just know you don’t need to cook it all the way because it’s going in the oven. When done to your liking, drain pasta and rinse it in cold water, if you like. I know they say not to rinse it, but because it’s a casserole I feel the noodles benefit a bit from a dunk.
Combine spaghetti sauce mixture and noodles together in the pot. In a shallow baking dish (flatter, shallower allows for more cheese browning area - if you like that.) Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes. You can also blast it in the broiler if you like the top extra crunchy.
1/2 med. yellow onion
1 tbsp e.v. olive oil
2-3 cloves minced garlic
1/2 box dry penne or other pasta
1/2 cup basil leaves, chopped
1 cup grated cheddar
1/3 lb ground beef or italian sausage
salt, pepper, sugar
Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent (you can keep adding some water to prevent it from drying out). Remove to a plate. Add the ground beef and/or italian sausage (casing removed) and brown that. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil (and any other herbs or veggies at this point). You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.
When water boils, add the penne and UNDERCOOK it. How much depends on you and your oven. I just know you don’t need to cook it all the way because it’s going in the oven. When done to your liking, drain pasta and rinse it in cold water, if you like. I know they say not to rinse it, but because it’s a casserole I feel the noodles benefit a bit from a dunk.
Combine spaghetti sauce mixture and noodles together in the pot. In a shallow baking dish (flatter, shallower allows for more cheese browning area - if you like that.) Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes. You can also blast it in the broiler if you like the top extra crunchy.
Sunday, March 8, 2009
Quick and Easy Goulash
1 lb. ground beef
1 16 oz pkg rotini noodles
1 family-size can tomato soup
1/4 C Parmesan Cheese, shredded
Minced onion
Brown the ground beef with onion. Drain. Boil noodles in a large saucepan. Add tomatoe soup and Parmesan cheese to the browned ground beef. Strain the water off the noodles and add the beef mixture. Mix it up and serve.
1 16 oz pkg rotini noodles
1 family-size can tomato soup
1/4 C Parmesan Cheese, shredded
Minced onion
Brown the ground beef with onion. Drain. Boil noodles in a large saucepan. Add tomatoe soup and Parmesan cheese to the browned ground beef. Strain the water off the noodles and add the beef mixture. Mix it up and serve.
Chicken Encilada Casserole
1 C chopped onion
1 C chopped green pepper
2 T margarine
2 large cans white chicken
1- 4oz can chopped chilies
3 Tbl margarine
1/4 C flour
1/2 tsp salt
2 1/2 C reduced sodium chicken broth
1 C sour cream
1 1/2 C monterey Jack cheese, shredded
10-12 small flour tortillas
Saute green pepper, onion, and 2 T margarine until tender. Mix green pepper/onion mixture with chicken and green chilies in a small bowl. Using same pan, melt together 3 T margarine and salt. Mix in flour to form paste. Add chicken broth all at once; stir until smooth and bring to a boil. Boil 1-2 minutes more. remove from heat and cool slightly. While sauce is cooling, wrap or roll approximately 1/4 C of chicken mixture into each tortilla. Hold together with a toothpick. Place in a glass baking dish. Stir 1 c sour cream and 1/2 C Monterey Jack Cheese into sauce. Pour over tortillas and top with remaining cheese. Bake at 350 for 25 minutes or until bubbles.
1 C chopped green pepper
2 T margarine
2 large cans white chicken
1- 4oz can chopped chilies
3 Tbl margarine
1/4 C flour
1/2 tsp salt
2 1/2 C reduced sodium chicken broth
1 C sour cream
1 1/2 C monterey Jack cheese, shredded
10-12 small flour tortillas
Saute green pepper, onion, and 2 T margarine until tender. Mix green pepper/onion mixture with chicken and green chilies in a small bowl. Using same pan, melt together 3 T margarine and salt. Mix in flour to form paste. Add chicken broth all at once; stir until smooth and bring to a boil. Boil 1-2 minutes more. remove from heat and cool slightly. While sauce is cooling, wrap or roll approximately 1/4 C of chicken mixture into each tortilla. Hold together with a toothpick. Place in a glass baking dish. Stir 1 c sour cream and 1/2 C Monterey Jack Cheese into sauce. Pour over tortillas and top with remaining cheese. Bake at 350 for 25 minutes or until bubbles.
Lemon Bars
1 pkg lemon cake mix
1 can lemon pie filling
2 C powered sugar
1 8oz pkg cream cheese
1 8oz tub of Cool Whip
1 tsp lemon juice
MIx cake mix as directed on box. Then add one-fourth can of lemon pie filling to batter. Bake in a cookie sheet at 350 for 15 to 18 minutes. Cool and frost with remaining pie filling.
Frosting: Mix powered sugar, cream cheese, cool whip, and lemon juice with a mixer. Frost bars again.
1 can lemon pie filling
2 C powered sugar
1 8oz pkg cream cheese
1 8oz tub of Cool Whip
1 tsp lemon juice
MIx cake mix as directed on box. Then add one-fourth can of lemon pie filling to batter. Bake in a cookie sheet at 350 for 15 to 18 minutes. Cool and frost with remaining pie filling.
Frosting: Mix powered sugar, cream cheese, cool whip, and lemon juice with a mixer. Frost bars again.
Pinwheels
4- 8oz packages of cream cheese
4 C shredded cheddar cheese
3-4 can of green chilies
1 pkg taco seasoning
8- 12" flour tortillas
May also add some garlic powder, cumin, and jalopenos. I add all of these, I have finally mastered the balance the way Ryan likes them.
Mix everything together well and spread over the tortillas. Roll them up, slice, and refrifgerate.
This is another one that I make the night before, I like all the flavors to blend.
This also makes an excellent chip dip.
Ever since I got this from a past co-worker it has been one of Ryan's favorites. He also used to take it to work with him when we lived in IA and it was a huge hit with the guys.
4 C shredded cheddar cheese
3-4 can of green chilies
1 pkg taco seasoning
8- 12" flour tortillas
May also add some garlic powder, cumin, and jalopenos. I add all of these, I have finally mastered the balance the way Ryan likes them.
Mix everything together well and spread over the tortillas. Roll them up, slice, and refrifgerate.
This is another one that I make the night before, I like all the flavors to blend.
This also makes an excellent chip dip.
Ever since I got this from a past co-worker it has been one of Ryan's favorites. He also used to take it to work with him when we lived in IA and it was a huge hit with the guys.
BLT Dip
1 C sour cream
1 C mayonnaise
1 C diced tomatoes
6-8 strips of bacon ( I try to use hickory smoked bacon)
Fry bacon and crumble. Add the rest of the ingredients to bacon and mix well. Refrigerate. Serve with cut up bagels or fritos.
When I make this, I put everything, but the tomatoes, together the day before to let the flavors blend.
1 C mayonnaise
1 C diced tomatoes
6-8 strips of bacon ( I try to use hickory smoked bacon)
Fry bacon and crumble. Add the rest of the ingredients to bacon and mix well. Refrigerate. Serve with cut up bagels or fritos.
When I make this, I put everything, but the tomatoes, together the day before to let the flavors blend.
Cottage Cheese Salad
1 pkg. wild strawberry Jello (3oz)
1 can crushed pineapple (20 oz)
Bring Jello and pineapple to a boil and cool. Then add:
1 (8oz) Cool Whip
1 pt. cottage cheese
Mix well and chill.
1 can crushed pineapple (20 oz)
Bring Jello and pineapple to a boil and cool. Then add:
1 (8oz) Cool Whip
1 pt. cottage cheese
Mix well and chill.
Two Way Casserole
1/2 C chopped onion
2 Tbsp margarine
1 can of cream of mushroom soup
1 can of cream of chicken soup
2/3 C milk
1/2 tsp salt
1/8 tsp pepper
3 C cubed cooked chicken or ham
4 C cooked noodles
1/2 C shredded Cheddar Cheese
In a saucepan, cook onion in margarine until tender. Add remaining ingredients, except cheese. Pour into 2 quart shallow baking dish (12x8x2 in). Bake at 400 degrees for 25 minutes or until hot, stir. Top with cheese. Bake until cheese melts. Makes 7 cups.
2 Tbsp margarine
1 can of cream of mushroom soup
1 can of cream of chicken soup
2/3 C milk
1/2 tsp salt
1/8 tsp pepper
3 C cubed cooked chicken or ham
4 C cooked noodles
1/2 C shredded Cheddar Cheese
In a saucepan, cook onion in margarine until tender. Add remaining ingredients, except cheese. Pour into 2 quart shallow baking dish (12x8x2 in). Bake at 400 degrees for 25 minutes or until hot, stir. Top with cheese. Bake until cheese melts. Makes 7 cups.
O'Henry Bars
2/3 C margarine or butter
1 C brown sugar
4 C quick rolled oats
1/2 C light corn syrup
3 tsp vanilla
dash of salt
1 C chocolate chips
2/3 C crunchy peanut butter
Cream margarine and sugar, add oats, corn syrup, vanilla, and salt. Stir until blended. Press firmly into a 9x13 greased pan. Bake at 375 for 12 minutes. Melt chocolate chips and peanut butter in a double boiler. Spread melted topping over cooled, baked mixture. Top with nuts of your choice and press into topping. Chill and cut into bars.
1 C brown sugar
4 C quick rolled oats
1/2 C light corn syrup
3 tsp vanilla
dash of salt
1 C chocolate chips
2/3 C crunchy peanut butter
Cream margarine and sugar, add oats, corn syrup, vanilla, and salt. Stir until blended. Press firmly into a 9x13 greased pan. Bake at 375 for 12 minutes. Melt chocolate chips and peanut butter in a double boiler. Spread melted topping over cooled, baked mixture. Top with nuts of your choice and press into topping. Chill and cut into bars.
Hot Chili Dip
1 lb. ground beef
1 green pepper, chopped
1 envelope of chili seasoning
1 (6oz.) tomato paste
1 (8oz.) cream cheese
1 C water
Brown ground beef and green peppers. Drain. Add remaining ingredients and cook to a full boil. Serve warm.
1 green pepper, chopped
1 envelope of chili seasoning
1 (6oz.) tomato paste
1 (8oz.) cream cheese
1 C water
Brown ground beef and green peppers. Drain. Add remaining ingredients and cook to a full boil. Serve warm.
Mock Chow Mein
1 lb hamburger
1/2 C chopped onion
1/4 C chopped celery (optional)
Brown all together, then drain. Add:
1 can chicken & rice soup
1 soup can water
1 can mushrooms with juice
1 C rice, uncooked
1/4 C soy sauce
Stir all together. Put in a baking pan. Bake at 350 for 1 hour. Cover pan, stir halfway through. Serve with chow mein noodles on top. May also add more soy sauce on top.
1/2 C chopped onion
1/4 C chopped celery (optional)
Brown all together, then drain. Add:
1 can chicken & rice soup
1 soup can water
1 can mushrooms with juice
1 C rice, uncooked
1/4 C soy sauce
Stir all together. Put in a baking pan. Bake at 350 for 1 hour. Cover pan, stir halfway through. Serve with chow mein noodles on top. May also add more soy sauce on top.
Saturday, March 7, 2009
Peach Dessert
2 cans of sliced peaches with juice
1 box of butter pecan cake mix
1 stick of butter(cut into slices)
Grease Pan
Mix altogether and bake at 370 degrees for 30 to 40 minutes.
1 box of butter pecan cake mix
1 stick of butter(cut into slices)
Grease Pan
Mix altogether and bake at 370 degrees for 30 to 40 minutes.
Old Fashioned Fresh Apple Cake
1 C. salad oil
2 eggs
2 C. sugar
2 1/2 C. flour
1tsp soda
6oz. pkg. butterscoth chip
1tsp salt
1tsp baking powder
1tsp cinnamon
1 C. nuts, chopped
3 C. sour cooking apples(chopped)
1/4 C. powered sugar
In a large bowl mix well oil, eggs,& sugar. Sift together flour, soda, salt, baking powder, & cinnamon. Add to the first mixture. Stir in nuts & apples. Spread in greased 9 by 13 pan. Sprinkle butterscotch chips over top. Bake at 350 degrees for 55 to 60 minutes until done. Sift powered sugar over top when cool.
2 eggs
2 C. sugar
2 1/2 C. flour
1tsp soda
6oz. pkg. butterscoth chip
1tsp salt
1tsp baking powder
1tsp cinnamon
1 C. nuts, chopped
3 C. sour cooking apples(chopped)
1/4 C. powered sugar
In a large bowl mix well oil, eggs,& sugar. Sift together flour, soda, salt, baking powder, & cinnamon. Add to the first mixture. Stir in nuts & apples. Spread in greased 9 by 13 pan. Sprinkle butterscotch chips over top. Bake at 350 degrees for 55 to 60 minutes until done. Sift powered sugar over top when cool.
Fiesta Chicken
1 Tbl olive oil
6 boneless, skinless chicken breast halves
1/2 C med salsa
1/2 C plain yogurt
1/2 C coarsely crushed tortilla chips
Preheat oven to 350, in a large skillet heat olive oil over med-high heat and brown chicken for 5-6 min, turning half-way through. Place cooked chicken breasts in 8in sq baking dish that has been coated w/ nonstick veg spray. In a small bowl combine salsa & yogurt; mix well.
Pour over chicken and top w/ the crushed chips.
Bake 25-30 min or until the chicken juices run clear;no pink remains
6 boneless, skinless chicken breast halves
1/2 C med salsa
1/2 C plain yogurt
1/2 C coarsely crushed tortilla chips
Preheat oven to 350, in a large skillet heat olive oil over med-high heat and brown chicken for 5-6 min, turning half-way through. Place cooked chicken breasts in 8in sq baking dish that has been coated w/ nonstick veg spray. In a small bowl combine salsa & yogurt; mix well.
Pour over chicken and top w/ the crushed chips.
Bake 25-30 min or until the chicken juices run clear;no pink remains
Easy Skillet Breakfast Pizza
1 pkg. (6 1/2oz) pizza crust mix
5 eggs
1/3 C. skim milk
1/4 tsp. dry mustard
dash of pepper
1/4 C. shredded chedder cheese
1/2 C. shredded moz. cheese
6 slices turkey bacon, cooked and crumbled
Grease a 12 in. elec. or stove-top skillet. Prepare pizza crust according to package, line bottom and 1/2 in up the sides of the skillet with dough. Beat eggs, milk, mustard, and pepper in med. bowl. Slowly pour egg mixture over crust. Sprinkle bacon and cheese evenly over the eggs. Cover and cook over med. heat,(set elec.@275f)for 15 min. or until crust is brown on bottom. Slide out onto cutting board and cut into wedges or squares. 1 pizza (12")
5 eggs
1/3 C. skim milk
1/4 tsp. dry mustard
dash of pepper
1/4 C. shredded chedder cheese
1/2 C. shredded moz. cheese
6 slices turkey bacon, cooked and crumbled
Grease a 12 in. elec. or stove-top skillet. Prepare pizza crust according to package, line bottom and 1/2 in up the sides of the skillet with dough. Beat eggs, milk, mustard, and pepper in med. bowl. Slowly pour egg mixture over crust. Sprinkle bacon and cheese evenly over the eggs. Cover and cook over med. heat,(set elec.@275f)for 15 min. or until crust is brown on bottom. Slide out onto cutting board and cut into wedges or squares. 1 pizza (12")
Corn Pudding
1 can of reg. corn
1 can of cream corn
1 box of jiffy corn mix
2 eggs
1 stick of butter or margine, softened
Mix altogether and bake at 350 degrees for 1 hour.
Will be jiggly, but it will set up.
1 can of cream corn
1 box of jiffy corn mix
2 eggs
1 stick of butter or margine, softened
Mix altogether and bake at 350 degrees for 1 hour.
Will be jiggly, but it will set up.
Chocolate Peanut Butter Treats
1/4 C. margarine
1-10oz bag of marshmellows
3/4 C. creamy peanut butter
5 C. rice crispies
1 C.(6oz) butterscotch chips
1 C.(6oz) semi-sweet choc. chips
In a large saucepan or micro safe bowl melt butter and marshmellows. Remove from the heat; Stir in peanut butter. Gradually add cereal mix until well coated. Spread and press into a greased 13 by 9 pan. Set aside.
In microwave safe bowl or on the top of a double boiler over simmering water, melt all the chips. Spread over cereal mixture. Cover and freeze for 15-20 min. or until chocolate is set.
1-10oz bag of marshmellows
3/4 C. creamy peanut butter
5 C. rice crispies
1 C.(6oz) butterscotch chips
1 C.(6oz) semi-sweet choc. chips
In a large saucepan or micro safe bowl melt butter and marshmellows. Remove from the heat; Stir in peanut butter. Gradually add cereal mix until well coated. Spread and press into a greased 13 by 9 pan. Set aside.
In microwave safe bowl or on the top of a double boiler over simmering water, melt all the chips. Spread over cereal mixture. Cover and freeze for 15-20 min. or until chocolate is set.
Cheesy Potatoes
Ingredients:
2 lbs hash browns(frozen)
1 can cheese soup
1 can cream of chicken soup
1 onion chopped(optional)
1 cup of milk
1 stick of butter or margarine
salt & pepper to taste
Preparation
Mix together.
Bake 1 hour @ 350 degrees
This can also be put in the crockpot on low for 6 hours.
2 lbs hash browns(frozen)
1 can cheese soup
1 can cream of chicken soup
1 onion chopped(optional)
1 cup of milk
1 stick of butter or margarine
salt & pepper to taste
Preparation
Mix together.
Bake 1 hour @ 350 degrees
This can also be put in the crockpot on low for 6 hours.
Cheese Dip
Ingredients:
4 cans of Nacho Cheese (I used Gracias Cheese- mexican cheese sauce-med.-green can at Fareway when I lived in IA)
1 lb of hamburger or sausage
Preparation Brown hamburger or sausage and drain.
Put in crockpot(slow cooker) for 1 to 2 hours before serving.
Can also add your choice of salsa for extra zing.
4 cans of Nacho Cheese (I used Gracias Cheese- mexican cheese sauce-med.-green can at Fareway when I lived in IA)
1 lb of hamburger or sausage
Preparation Brown hamburger or sausage and drain.
Put in crockpot(slow cooker) for 1 to 2 hours before serving.
Can also add your choice of salsa for extra zing.
Tator Tot Casserole
1lb ground beef
1 16oz bag of tator tots
1 can of cream of mushroom soup
½-1 soup can of milk
1-2 cans of mixed vegetables with a little of its juice (you can use any vegetables you want, I use green beans)
Brown hamburger; drain. Mix together and put into a 9x13 pan. Put the tator tots on top and bake at 350 degrees for 30 to 45 min or until bubbly. You want the tator tots to be golden brown.
1 16oz bag of tator tots
1 can of cream of mushroom soup
½-1 soup can of milk
1-2 cans of mixed vegetables with a little of its juice (you can use any vegetables you want, I use green beans)
Brown hamburger; drain. Mix together and put into a 9x13 pan. Put the tator tots on top and bake at 350 degrees for 30 to 45 min or until bubbly. You want the tator tots to be golden brown.
Black Bean Burgers
This was not one of my favorites, but Ryan loved them.
INGREDIENTS:
· 1/2 onion, diced
· 1 can black beans
· 1/2 cup flour
· 2 slices bread, crumbled
· 1 tsp garlic powder
· 1 tsp onion powder
· 1/2 tsp seasoned salt
· salt and pepper to taste
· oil for frying
PREPARATION:
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
INGREDIENTS:
· 1/2 onion, diced
· 1 can black beans
· 1/2 cup flour
· 2 slices bread, crumbled
· 1 tsp garlic powder
· 1 tsp onion powder
· 1/2 tsp seasoned salt
· salt and pepper to taste
· oil for frying
PREPARATION:
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Potato Soup
6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. About 8 servings.
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. About 8 servings.
No-Fuss Potato Soup
6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cub chopped carrots
1/4 cup margarine, or butter
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
12-oz. can evaporated milk
3 tbsp. chopped fresh parsley
8 oz. cheddar, or colby, cheese, shredded
1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender (this takes my slowcooker only 5 or 6 hours on high)
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cub chopped carrots
1/4 cup margarine, or butter
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
12-oz. can evaporated milk
3 tbsp. chopped fresh parsley
8 oz. cheddar, or colby, cheese, shredded
1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender (this takes my slowcooker only 5 or 6 hours on high)
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly
FRIED ASPARAGUS
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup canola oil for frying
1 egg
1 cup Italian bread crumbs
1. Bring about 2 inches of water to boil in a saucepan. Add the asparagus, and cook for about 3 minutes. Drain, and pat dry.
2. Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat. Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl.
3. Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little. Drain on a paper towel-lined plate before serving.
1/2 cup canola oil for frying
1 egg
1 cup Italian bread crumbs
1. Bring about 2 inches of water to boil in a saucepan. Add the asparagus, and cook for about 3 minutes. Drain, and pat dry.
2. Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat. Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl.
3. Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little. Drain on a paper towel-lined plate before serving.
Cowboy Beans
Ingredients:
· 2 or 3 strips of bacon
· 1 lb of hamburger
· 2 lb can of pork & beans
· 1/2 C brown sugar
· 1/2 C catsup
· 1/2 tsp mustard
· salt to taste
· a couple dashes of worchestershire sauce
·
Preparation
Brown the bacon; brown the hamburger and drain.
Mix altogether and bake at 375 degrees for 1/2 hour.
Notes
This is also very good in the crockpot. Cook on low for 4-6 hours.
· 2 or 3 strips of bacon
· 1 lb of hamburger
· 2 lb can of pork & beans
· 1/2 C brown sugar
· 1/2 C catsup
· 1/2 tsp mustard
· salt to taste
· a couple dashes of worchestershire sauce
·
Preparation
Brown the bacon; brown the hamburger and drain.
Mix altogether and bake at 375 degrees for 1/2 hour.
Notes
This is also very good in the crockpot. Cook on low for 4-6 hours.
Two-Mustard Chicken
Prep Time:5 min
Start to Finish:40 min
makes:4 servings
1/4 cup Dijon mustard
2 tablespoons coarse-grained mustard
2 tablespoons honey
4 boneless skinless chicken breasts (about 1-1/4 lb)
1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
2. In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.
3. Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 540mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 4 oz-equivalents Meat & Beans
From eatbetteramerica.
Start to Finish:40 min
makes:4 servings
1/4 cup Dijon mustard
2 tablespoons coarse-grained mustard
2 tablespoons honey
4 boneless skinless chicken breasts (about 1-1/4 lb)
1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
2. In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.
3. Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 540mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 4 oz-equivalents Meat & Beans
From eatbetteramerica.
Chicken Marsala
Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
Ingredients
4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Preparation
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
Yield
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
Ingredients
4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Preparation
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
Yield
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
Pork Roast with Sauerkraut
This is something we have often, it is quick, easy, and inexpensive.
1 jar/can sauerkraut
1 boneless rolled pork roast
3-4 garlic cloves
2-3 tablespoons brown sugar
yellow pepper rings
Drain kraut, sprinkle with brown sugar. Add pepper rings and juice, mix together.
Layer in Crock-pot until all kraut and pork is used.
May use kielbasa in place of the boneless pork roast. Cook approximately 8 hours on low setting.
1 jar/can sauerkraut
1 boneless rolled pork roast
3-4 garlic cloves
2-3 tablespoons brown sugar
yellow pepper rings
Drain kraut, sprinkle with brown sugar. Add pepper rings and juice, mix together.
Layer in Crock-pot until all kraut and pork is used.
May use kielbasa in place of the boneless pork roast. Cook approximately 8 hours on low setting.
You Won't Be Single For Long Vodka Cream Pasta
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock (vegetable stock works well too!)
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper 1
6 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Recipe courtesy Rachael Ray
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock (vegetable stock works well too!)
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper 1
6 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Recipe courtesy Rachael Ray
Spanish Rice
½ lb bacon diced and browned
1 pound lean ground beef, optional (I do not put it in, I don’t remember hamburger in it as a kid)
3 Tbl vegetable oil or bacon drippings
½ C onion chopped
2 cans (14.5 oz each) diced tomatoes undrained
1 10oz can tomatoes with green chilies and liquid
½ green bell pepper, chopped
1 8oz can tomato sauce
2 C uncooked long grain rice (not instant)
1 garlic clove finely minced
Wash rice and drain well; let dry.
Brown bacon.
Heat oil in heavy skillet over medium heat; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.
Add onions, garlic, green peppers, and ground beef. Stir and break up meat; cook until onion is tender and lightly browned.
Add tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.
1 pound lean ground beef, optional (I do not put it in, I don’t remember hamburger in it as a kid)
3 Tbl vegetable oil or bacon drippings
½ C onion chopped
2 cans (14.5 oz each) diced tomatoes undrained
1 10oz can tomatoes with green chilies and liquid
½ green bell pepper, chopped
1 8oz can tomato sauce
2 C uncooked long grain rice (not instant)
1 garlic clove finely minced
Wash rice and drain well; let dry.
Brown bacon.
Heat oil in heavy skillet over medium heat; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.
Add onions, garlic, green peppers, and ground beef. Stir and break up meat; cook until onion is tender and lightly browned.
Add tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.
Crock Pot Oatmeal
2 cups old-fashioned rolled oats
4 cups water
1 teaspoon salt
1/2 cup chopped raisins
Combine all ingredients in cooker. Cook on low 8 hours (overnight).
4 cups water
1 teaspoon salt
1/2 cup chopped raisins
Combine all ingredients in cooker. Cook on low 8 hours (overnight).
Chicken Français
3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Combine first 8 ingredients in a shallow dish.
Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.
Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
CALORIES 211 (30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); PROTEIN 30.3g; CHOLESTEROL 76mg; CALCIUM 70mg; SODIUM 269mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 5g
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=479083
Martha Condra, Cooking Light, JANUARY 2001
Melting Chocolate Tip
Be careful when melting chocolate, it burns easily. Keep the heat below 120 F for dark chocolate and below 110 F for white or milk chocolate. Never mix water with chocolate. It can get thick, lumpy or grainy - commonly called "seizing".
M & M Dream Bars
This is an awesome bar! I have made this for many potlucks, family gatherings, and just to share, everyone loves them.
2 C oatmeal
1 tsp baking soda
½ C coconut (optional)
1 C melted butter
1 can sweetened condensed milk
1/3 C peanut butter
1 C m & m’s
1 C chocolate chips
1 C brown sugar
1 ½ C flour
½ tsp salt
Combine: Oatmeal, brown sugar, soda, flour, coconut, and salt. Mix well. Add melted butter. Stir until moist. Will be crumbly. Reserve 1 ½ C of the crumbs. Press remaining crumbs into a greased 9x13 pan. Bake 12 min at 375. Combine milk & peanut butter and spread over baked crust. Sprinkle m & m’s and chocolate chips over top. Sprinkle on remaining crumbs. Lightly press crumbs down. Bake for 20 min. Cool before cutting.
2 C oatmeal
1 tsp baking soda
½ C coconut (optional)
1 C melted butter
1 can sweetened condensed milk
1/3 C peanut butter
1 C m & m’s
1 C chocolate chips
1 C brown sugar
1 ½ C flour
½ tsp salt
Combine: Oatmeal, brown sugar, soda, flour, coconut, and salt. Mix well. Add melted butter. Stir until moist. Will be crumbly. Reserve 1 ½ C of the crumbs. Press remaining crumbs into a greased 9x13 pan. Bake 12 min at 375. Combine milk & peanut butter and spread over baked crust. Sprinkle m & m’s and chocolate chips over top. Sprinkle on remaining crumbs. Lightly press crumbs down. Bake for 20 min. Cool before cutting.
Apple Snicker Salad
2 pkgs. Instant French vanilla pudding -- (4oz.)
2 cups milk
8 oz. Cool Whip
1 bag fun-size Snickers bars or 7 large (set some aside for top)
5 Granny Smith apples -- (5 to 7)
Mix pudding & 2 cups milk. Blend 1 minute. Mix pudding & Cool Whip. Cut up apples & Snickers bite-size. Mix together, with pudding mix. Refrigerate hour before serving. Throw reserved Snickers pieces on top for decoration.
2 cups milk
8 oz. Cool Whip
1 bag fun-size Snickers bars or 7 large (set some aside for top)
5 Granny Smith apples -- (5 to 7)
Mix pudding & 2 cups milk. Blend 1 minute. Mix pudding & Cool Whip. Cut up apples & Snickers bite-size. Mix together, with pudding mix. Refrigerate hour before serving. Throw reserved Snickers pieces on top for decoration.
Easy BBQ Chicken
2 lbs of chicken, your choice. ( I have used both chicken breasts and chicken thighs)
2 bottles of your favorite BBQ sauce (or double your homemade recipe)
Cook on low 6-8 hours. So tender and delicious!!!
2 bottles of your favorite BBQ sauce (or double your homemade recipe)
Cook on low 6-8 hours. So tender and delicious!!!
Broccoli Casserole
I chop the broccoli into very small pieces and Olivia loves this.
Ingredients:
· 1 pkg frozen broccoli
· 1 1/2 C rice
· 1 C or as you want cheese whiz
· 1 can cream of chic or cream of mush.
· 3-4 slices toast
· 1 stick of butter
Mix everything together, then crumble toast on top. Put the butter on top. Bake @ 350 for 45 min.
Notes
You can substitute asparagus for the broccoli or do half and half. You can also use Velveeta instead of cheese whiz.
Ingredients:
· 1 pkg frozen broccoli
· 1 1/2 C rice
· 1 C or as you want cheese whiz
· 1 can cream of chic or cream of mush.
· 3-4 slices toast
· 1 stick of butter
Mix everything together, then crumble toast on top. Put the butter on top. Bake @ 350 for 45 min.
Notes
You can substitute asparagus for the broccoli or do half and half. You can also use Velveeta instead of cheese whiz.
Make-Ahead Breakfast
12 eggs
1/2 cup milk
Salt and freshly-ground pepper, to taste
1 tablespoon butter or margarine
1 cup sour cream
12 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside.
Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool.
Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 300 degrees F. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated.
Serves 8 to 10.
1/2 cup milk
Salt and freshly-ground pepper, to taste
1 tablespoon butter or margarine
1 cup sour cream
12 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside.
Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool.
Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 300 degrees F. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated.
Serves 8 to 10.
Cornbread
I received this from a friend and it is by far the best cornbread I have had. I however, do not put the bacon in mine.
2 slices peppered bacon
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk (or milk, but I like to use buttermilk if I have it, you can be all healthy and use skim milk if you want, I LIKE FAT)
1/4 vegetable oil or 1/4 cup cut-up butter (what do you think I prefer?)
Using a large iron skillet (a regular is fine also), fry the two slices of bacon. Remove the bacon and drain to use for another purpose OR crumble and stir into your cornbread mixture before baking.
In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil or butter. Stir to combine. Do not overstir! (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable consistency.)
Variations: More sugar, if you want really sweet cornbread, or less sugar if you plan to add vegetables to the mixture–you can add 1/2 cup or so diced, sauteed onions, peppers, anything that appeals to you. Add shredded cheese, or corn, or even chopped pecans.
Pour cornbread mixture into the iron skillet you used to cook the bacon in to season it with the bacon drippings. (First tip the pan all the way around, spreading the bacon drippings to grease the pan.) Bake in a 425-oven for 20-25 minutes.
2 slices peppered bacon
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk (or milk, but I like to use buttermilk if I have it, you can be all healthy and use skim milk if you want, I LIKE FAT)
1/4 vegetable oil or 1/4 cup cut-up butter (what do you think I prefer?)
Using a large iron skillet (a regular is fine also), fry the two slices of bacon. Remove the bacon and drain to use for another purpose OR crumble and stir into your cornbread mixture before baking.
In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil or butter. Stir to combine. Do not overstir! (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable consistency.)
Variations: More sugar, if you want really sweet cornbread, or less sugar if you plan to add vegetables to the mixture–you can add 1/2 cup or so diced, sauteed onions, peppers, anything that appeals to you. Add shredded cheese, or corn, or even chopped pecans.
Pour cornbread mixture into the iron skillet you used to cook the bacon in to season it with the bacon drippings. (First tip the pan all the way around, spreading the bacon drippings to grease the pan.) Bake in a 425-oven for 20-25 minutes.
One Dish Chicken & Rice Bake
Olivia is not eat rice much, but when I make it this way she cannot get enough.
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Tip: Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Tip: Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.
Breaded Chicken Parmesean
One quarter of a double skinnless, boneless chicken breast
1 tbsp grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 tsp garlic powder
1 tbsp onions, dried
Crushed red peppers if desired
1 -2 tbsp olive oil
Cut the 1/2 chicken breast horizontally so you will end up with two thin pieces.
Rub each piece with olive oil.
Mix dry ingredients together and pat each piece with the crumb mixture until well covered.
Bake at 375*F for about 20 minutes.
Nutritional Info
· Servings Per Recipe: 2
· Amount Per Serving
· Calories: 166.8
· Total Fat: 4.5 g
· Cholesterol: 36.2 mg
· Sodium: 330.2 mg
· Total Carbs: 13.6 g
· Dietary Fiber: 0.9 g
· Protein: 17.2 g
1 tbsp grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 tsp garlic powder
1 tbsp onions, dried
Crushed red peppers if desired
1 -2 tbsp olive oil
Cut the 1/2 chicken breast horizontally so you will end up with two thin pieces.
Rub each piece with olive oil.
Mix dry ingredients together and pat each piece with the crumb mixture until well covered.
Bake at 375*F for about 20 minutes.
Nutritional Info
· Servings Per Recipe: 2
· Amount Per Serving
· Calories: 166.8
· Total Fat: 4.5 g
· Cholesterol: 36.2 mg
· Sodium: 330.2 mg
· Total Carbs: 13.6 g
· Dietary Fiber: 0.9 g
· Protein: 17.2 g
Hamburger and Potato Soup
1 1/2 lb ground beef
1 lg clove of garlic, minced
1/4 tsp pepper
1/2 tsp thyme
5 med potatoes
2 lg onions
1 can cream of mushroom soup
1/2 c water
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered slow cooker. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
1 lg clove of garlic, minced
1/4 tsp pepper
1/2 tsp thyme
5 med potatoes
2 lg onions
1 can cream of mushroom soup
1/2 c water
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered slow cooker. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
Crockpot Chicken Cacciatore
(Serves 4)
4 -4 oz. chicken thighs
1 onion, chopped
3 garlic cloves
3 cups sliced mushrooms
One 14.5 oz. can of stewed tomatoes
1 green bell pepper, chopped
1/2 cup tomato juice
1-2 tsp. oregano (or Italian dried seasoning)
4 cups hot-cooked noodles.
Combine all ingredients (except noodles) in crockpot and
cook on High for 4-6 hours. Serve over noodles
4 -4 oz. chicken thighs
1 onion, chopped
3 garlic cloves
3 cups sliced mushrooms
One 14.5 oz. can of stewed tomatoes
1 green bell pepper, chopped
1/2 cup tomato juice
1-2 tsp. oregano (or Italian dried seasoning)
4 cups hot-cooked noodles.
Combine all ingredients (except noodles) in crockpot and
cook on High for 4-6 hours. Serve over noodles
Lemon-Garlic Chicken
¼ C lemon juice
2 T molasses
2 t Worcestershire sauce
4 garlic cloves, chopped
2 lbs boneless chicken thighs
¼ t salt
¼ t black pepper
Lemon wedges
Parsley sprigs
1. Combine the first 4 ingredients in a nonreactive dish and add chicken. Cover and marinade in refrigerator 1 hr, turning occasionally
2. Preheat oven to 425
3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken and sprinkle with salt and pepper
4. Bake at 25 for 20 min basting occasionally with marinade. Bake without basting for 20 min more until chicken is done. Serve with lemon wedges and garnish with parsley if desired.
¼ C lemon juice
2 T molasses
2 t Worcestershire sauce
4 garlic cloves, chopped
2 lbs boneless chicken thighs
¼ t salt
¼ t black pepper
Lemon wedges
Parsley sprigs
1. Combine the first 4 ingredients in a nonreactive dish and add chicken. Cover and marinade in refrigerator 1 hr, turning occasionally
2. Preheat oven to 425
3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken and sprinkle with salt and pepper
4. Bake at 25 for 20 min basting occasionally with marinade. Bake without basting for 20 min more until chicken is done. Serve with lemon wedges and garnish with parsley if desired.
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