Funeral Sandwiches
1 package of King's Hawaiian Rolls
1/2-1 lb. good ham deli meat
Swiss cheese, thinly sliced
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder
Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.
Monday, December 30, 2013
Easy Fajita Crockpot Soup:
Easy Fajita Crockpot Soup:
1 can kidney beans
1 can black beans
1 can diced tomatoes & green chillies (Rotel)
1 can chopped green chilies
2 cans tomato sauce
1 packet fajita seasoning mix
2 cups of cooked chopped chicken
Optional: tomato, jalapeno, a can of corn
Mix all ingredients into a crockpot. Cook on low for 4 hours. Done!
1 can kidney beans
1 can black beans
1 can diced tomatoes & green chillies (Rotel)
1 can chopped green chilies
2 cans tomato sauce
1 packet fajita seasoning mix
2 cups of cooked chopped chicken
Optional: tomato, jalapeno, a can of corn
Mix all ingredients into a crockpot. Cook on low for 4 hours. Done!
Slow Cooker Angel Chicken
Slow Cooker Angel Chicken
4-6 Boneless, Skinless Chicken Breasts
1/4 Cup Butter- Melted
1/2 Cup Sherry (can substitute chicken broth)
1/2 Cup Chive and Onion Cream Cheese- Softened
10 3/4 Can Cream of Mushroom Soup
1 oz Package Italian Dressing Mix
Mix all ingredients-except chicken- together until blended. Place chicken in the crockpot and pour mixture over the top. Cook on low for 6 hours. Serve over rice or noodles.
4-6 Boneless, Skinless Chicken Breasts
1/4 Cup Butter- Melted
1/2 Cup Sherry (can substitute chicken broth)
1/2 Cup Chive and Onion Cream Cheese- Softened
10 3/4 Can Cream of Mushroom Soup
1 oz Package Italian Dressing Mix
Mix all ingredients-except chicken- together until blended. Place chicken in the crockpot and pour mixture over the top. Cook on low for 6 hours. Serve over rice or noodles.
Cherry Cheesecake Fluff Salad
Cherry Cheesecake Fluff Salad
21 ounce canned cherry pie filling
1/2 of a 3.45 ounce instant pudding mix, cheesecake flavor
16 ounces Cool Whip
10 ounces miniature marshmallows
In a large bowl, mix the cherry pie filling and the instant pudding mix (remember, only half the package) until the pudding mix is dissolved. Fold in the cool whip. Mix in the miniature marshmallows until marshmallows are completely coated. Cover and chill for about an hour before serving.
21 ounce canned cherry pie filling
1/2 of a 3.45 ounce instant pudding mix, cheesecake flavor
16 ounces Cool Whip
10 ounces miniature marshmallows
In a large bowl, mix the cherry pie filling and the instant pudding mix (remember, only half the package) until the pudding mix is dissolved. Fold in the cool whip. Mix in the miniature marshmallows until marshmallows are completely coated. Cover and chill for about an hour before serving.
Chicken-n-a-Biskit Dip
Chicken-n-a-Biskit Dip
1 cup mayonnaise
8 ounces cream cheese, softened
1 (5 ounce) can white chicken meat packed in water
1 tablespoon chives
1 dash Worcestershire sauce
Chicken In A Biscuit crackers
Mix all ingredients together except crackers. Serve with crackers.
1 cup mayonnaise
8 ounces cream cheese, softened
1 (5 ounce) can white chicken meat packed in water
1 tablespoon chives
1 dash Worcestershire sauce
Chicken In A Biscuit crackers
Mix all ingredients together except crackers. Serve with crackers.
Ice Cream Bread
Ice Cream Bread
2 Cups Ice Cream, We used vanilla.
1 1/2 cups Self-Rising Flour
Preheat oven to 350 degrees. Allow ice cream to reach a stage between softened and melted. Stir in flour and continue stirring until combined well without over stirring. Pour into buttered and floured loaf pan. Bake for 30 minutes or until it reaches the desired amount of “doneness” for you.
2 Cups Ice Cream, We used vanilla.
1 1/2 cups Self-Rising Flour
Preheat oven to 350 degrees. Allow ice cream to reach a stage between softened and melted. Stir in flour and continue stirring until combined well without over stirring. Pour into buttered and floured loaf pan. Bake for 30 minutes or until it reaches the desired amount of “doneness” for you.
Hot White Cheese Dip
Hot White Cheese Dip
16 Ounces Cream Cheese, softened
1 Cup Mayo
1/2 Cup Monterey Jack Cheese
1/2 Cup Canned Chopped Green Chilies
1/4 Cup Canned Chopped Jalapenos
1 Cup Mozzarella Cheese
Combine all ingredients and cook on low for 2-3 hours, depending on your pot. Serve warm with chips.
16 Ounces Cream Cheese, softened
1 Cup Mayo
1/2 Cup Monterey Jack Cheese
1/2 Cup Canned Chopped Green Chilies
1/4 Cup Canned Chopped Jalapenos
1 Cup Mozzarella Cheese
Combine all ingredients and cook on low for 2-3 hours, depending on your pot. Serve warm with chips.
Mexican Chicken Dip
Mexican Chicken Dip
3 Cooked And Shredded Chicken Breasts
16 Ounces Cream Cheese
2 cans sliced Black Olives
1 Bunch Green Onions, chopped
1/4-1/2 cup Chopped Canned Jalapenos
1 Jar Salsa, use your favorite
2 Tablespoons Taco Seasoning Mix
Put all ingredients in crock pot on low for 2-3 hours. Serve warm with chips.
3 Cooked And Shredded Chicken Breasts
16 Ounces Cream Cheese
2 cans sliced Black Olives
1 Bunch Green Onions, chopped
1/4-1/2 cup Chopped Canned Jalapenos
1 Jar Salsa, use your favorite
2 Tablespoons Taco Seasoning Mix
Put all ingredients in crock pot on low for 2-3 hours. Serve warm with chips.
Monday, December 16, 2013
Jalapeno Popper Bites
Jalapeno Popper Bites
1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray. Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half. Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon. Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.
1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray. Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half. Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon. Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.
Artichoke Jalapeno Dip
Artichoke Jalapeno Dip
1 can (14oz) artichoke hearts, drained
2 jalapenos, seeded
1/2 cup parmesan cheese, grated
6 oz cream cheese, softened
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp garlic salt
In a food processor, pulse artichoke hearts until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies! Store in refrigerator for up to one week. ENJOY.
1 can (14oz) artichoke hearts, drained
2 jalapenos, seeded
1/2 cup parmesan cheese, grated
6 oz cream cheese, softened
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp garlic salt
In a food processor, pulse artichoke hearts until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies! Store in refrigerator for up to one week. ENJOY.
Saturday, December 14, 2013
Caprese Chicken
Caprese Chicken
4 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian salad dressing
1 tablespoon Italian herb seasoning
1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
2 tablespoons canola oil
4 (1/2 inch thick) slices fresh mozzarella cheese
4 (1/2 inch thick) slices tomato
4 large fresh basil leaves
1 tablespoon balsamic vinegar
Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours. Preheat oven to 500 degrees F (260 degrees C). Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken. Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice. Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
4 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian salad dressing
1 tablespoon Italian herb seasoning
1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
2 tablespoons canola oil
4 (1/2 inch thick) slices fresh mozzarella cheese
4 (1/2 inch thick) slices tomato
4 large fresh basil leaves
1 tablespoon balsamic vinegar
Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours. Preheat oven to 500 degrees F (260 degrees C). Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken. Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice. Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Verde Pozole
Verde Pozole
1 dried pasilla chile (chile negro)
2 (14.5 ounce) cans chicken broth
1 cup Herdez® Salsa Verde
1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
1 pound chicken breast, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25 ounce) can diced green chiles
2 (15 ounce) cans hominy
1 dried pasilla chile (chile negro)
2 (14.5 ounce) cans chicken broth
1 cup Herdez® Salsa Verde
1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
1 pound chicken breast, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25 ounce) can diced green chiles
2 (15 ounce) cans hominy
Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.
Crock-Pot Posole
Crock-Pot Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Wednesday, December 11, 2013
Lemony Chicken
Lemony Chicken
1/4 cup olive oil
1/2 cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
1/4 cup white wine
2 large lemon, juiced
1/4 cup unsalted butter, softened
1/4 cup drained capers
1 large lemon, cut into wedges
Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate. Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
1/4 cup olive oil
1/2 cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
1/4 cup white wine
2 large lemon, juiced
1/4 cup unsalted butter, softened
1/4 cup drained capers
1 large lemon, cut into wedges
Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate. Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Slow-Cooker Pepper Steak
Slow-Cooker Pepper Steak
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Oven Fried Chicken
Oven Fried Chicken
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
Greek Penne with Chicken
Greek Penne with Chicken
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
In a large pot with boiling salted water cook penne pasta until al dente. Drain. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes. Season with salt and ground black pepper. Serve warm.
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
In a large pot with boiling salted water cook penne pasta until al dente. Drain. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes. Season with salt and ground black pepper. Serve warm.
Thursday, December 5, 2013
Hot & Sour Soup
Hot & Sour Soup
4 cups chicken broth
3 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoon lemon juice
4 dried Chinese mushrooms (wash with water then cut into thin strips)
1/2 cup bamboo shoot cut into thin strips
1/4 lb lean pork cut into thin strips
1 small tofu dice into cubes
1/4 teaspoon white pepper (or black pepper)
2 tablespoon cornstarch (mix with about 4 tablespoon of cold water)
1 egg (stirred)
Finely chopped green onions for garnish
In a pan boil the chicken broth then add soy sauce, mushrooms, bamboo shoots and pork for 5 minutes. Then add bean curd, pepper, lemon juice and then add the cornstarch and mix thoroughly for another 5 minutes then slowly add the egg while stirring.
4 cups chicken broth
3 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoon lemon juice
4 dried Chinese mushrooms (wash with water then cut into thin strips)
1/2 cup bamboo shoot cut into thin strips
1/4 lb lean pork cut into thin strips
1 small tofu dice into cubes
1/4 teaspoon white pepper (or black pepper)
2 tablespoon cornstarch (mix with about 4 tablespoon of cold water)
1 egg (stirred)
Finely chopped green onions for garnish
In a pan boil the chicken broth then add soy sauce, mushrooms, bamboo shoots and pork for 5 minutes. Then add bean curd, pepper, lemon juice and then add the cornstarch and mix thoroughly for another 5 minutes then slowly add the egg while stirring.
Wednesday, December 4, 2013
Caesar Pork Chops
Caesar Pork Chops
1⁄4 cup flour
1⁄2 tsp Italian seasoning
1⁄2 cup creamy caesar salad dressing
4 piece pork loin chop, with bone (1/2 inch thick)
1⁄2 cup parmesan cheese, shredded (1 oz)
Heat oven to 375*F. Spray a 12 X 8 inch glass baking dish with cooking spray. In pie pan or shallow dish, mix flour and Italian seasoning. Pour dressing into another pie pan or shallow dish. Coat both sides of each pork chop with the flour mixture; dip into dressing, coating both sides well. Place in baking dish. Sprinkle with cheese. Discard any remaining flour and dressing. Bake uncovered, 35 to 40 minutes or until pork is no longer pink in center.
1⁄4 cup flour
1⁄2 tsp Italian seasoning
1⁄2 cup creamy caesar salad dressing
4 piece pork loin chop, with bone (1/2 inch thick)
1⁄2 cup parmesan cheese, shredded (1 oz)
Heat oven to 375*F. Spray a 12 X 8 inch glass baking dish with cooking spray. In pie pan or shallow dish, mix flour and Italian seasoning. Pour dressing into another pie pan or shallow dish. Coat both sides of each pork chop with the flour mixture; dip into dressing, coating both sides well. Place in baking dish. Sprinkle with cheese. Discard any remaining flour and dressing. Bake uncovered, 35 to 40 minutes or until pork is no longer pink in center.
Roasted Potatoes and Onions with Vinegar and Thyme
Roasted Potatoes and Onions with Vinegar and Thyme
2 onion
6 medium red skinned potato
1 tbsp unsalted butter
4 tsp balsamic vinegar
2 sprig thyme
Preheat the oven to 350. Put the onions and potatoes in a baking dish just large enough to hold them. Melt the butter and pour it and the vinegar over the potatoes and onions. Season with salt and pepper and mix until coated. Bury the thyme sprigs in the vegetables and cover the dish with foil. Place in the oven to bake. Stir occasionally during cooking and keep covered. Bake for 20-30 minutes or until potatoes and onions are light brown in color.
2 onion
6 medium red skinned potato
1 tbsp unsalted butter
4 tsp balsamic vinegar
2 sprig thyme
Preheat the oven to 350. Put the onions and potatoes in a baking dish just large enough to hold them. Melt the butter and pour it and the vinegar over the potatoes and onions. Season with salt and pepper and mix until coated. Bury the thyme sprigs in the vegetables and cover the dish with foil. Place in the oven to bake. Stir occasionally during cooking and keep covered. Bake for 20-30 minutes or until potatoes and onions are light brown in color.
Tuesday, December 3, 2013
Crock Pot Lemon Italian Chicken with Capers
Crock Pot Lemon Italian Chicken with Capers
2-4 chicken breasts
1 stick of butter
1 packet of dry Italian Dressing
¼-1/2 cup lemon juice
½ cup chicken broth
2 garlic cloves, minced
2-3 tbsp capers (drained)
Cut the butter into slices and spread them out on the bottom of the crock pot. Place each chicken breast on a slice of butter. Sprinkle the Italian Dressing over the chicken. Pour the lemon juice over the chicken. Pour the chicken broth over the chicken. Add the garlic to the crock pot. Cook on high 4-5 hours, or low 6-8 hours. Add the capers at the end of the cooking time. Cook the pasta according to the package directions. Serve the chicken, sauce, and capers over pasta.
2-4 chicken breasts
1 stick of butter
1 packet of dry Italian Dressing
¼-1/2 cup lemon juice
½ cup chicken broth
2 garlic cloves, minced
2-3 tbsp capers (drained)
Cut the butter into slices and spread them out on the bottom of the crock pot. Place each chicken breast on a slice of butter. Sprinkle the Italian Dressing over the chicken. Pour the lemon juice over the chicken. Pour the chicken broth over the chicken. Add the garlic to the crock pot. Cook on high 4-5 hours, or low 6-8 hours. Add the capers at the end of the cooking time. Cook the pasta according to the package directions. Serve the chicken, sauce, and capers over pasta.
Sunday, December 1, 2013
Poverty Meal
Poverty Meal
1 large onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 lb ground beef, browned and drained
16 oz cans stewed tomatoes
16 oz water
8 oz elbow macaroni, uncooked
1 salt, to taste
1 black pepper, to taste
1 parmesan cheese, (optional)
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain.
Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese. Serve with crusty bread and a salad.
1 large onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 lb ground beef, browned and drained
16 oz cans stewed tomatoes
16 oz water
8 oz elbow macaroni, uncooked
1 salt, to taste
1 black pepper, to taste
1 parmesan cheese, (optional)
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain.
Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese. Serve with crusty bread and a salad.
Chicken and Bow Tie Pasta
Chicken and Bow Tie Pasta
4 boneless, skinless boneless, skinless chicken breast, halves
12 oz package farfalle pasta, (bow tie)
14 oz can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 clove garlic, minced
1 salt, to taste
8 oz containers chive and onion cream cheese
1⁄4 cup parmesan cheese, freshly grated
1 black pepper, to taste
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds. 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. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
4 boneless, skinless boneless, skinless chicken breast, halves
12 oz package farfalle pasta, (bow tie)
14 oz can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 clove garlic, minced
1 salt, to taste
8 oz containers chive and onion cream cheese
1⁄4 cup parmesan cheese, freshly grated
1 black pepper, to taste
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds. 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. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Panera's Cream Cheese Potato Soup
Panera's Cream Cheese Potato Soup
4 cup chicken broth
4 cup potato, peeled and cubed
1⁄4 cup onion, minced
1⁄2 tsp seasoning salt
1⁄4 tsp white pepper
1⁄4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
4 cup chicken broth
4 cup potato, peeled and cubed
1⁄4 cup onion, minced
1⁄2 tsp seasoning salt
1⁄4 tsp white pepper
1⁄4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
Oven-Fried Chicken Chimichangas
Oven-Fried Chicken Chimichangas
2⁄3 cup picante sauce or your favorite salsa
1 tsp ground cumin
1⁄2 tsp dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400°F for 25 minutes or until golden. Garnish with additional cheese and green onion and serve salsa on the side.
2⁄3 cup picante sauce or your favorite salsa
1 tsp ground cumin
1⁄2 tsp dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400°F for 25 minutes or until golden. Garnish with additional cheese and green onion and serve salsa on the side.
Melt in Your Mouth Chicken Breast
Melt in Your Mouth Chicken Breast
4 boneless chicken breast, halves
1 cup mayonnaise
1⁄2 cup parmesan cheese, freshly grated
1 1⁄2 tsp seasoning salt
1⁄2 tsp black pepper, ground
1 tsp garlic powder
Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.
4 boneless chicken breast, halves
1 cup mayonnaise
1⁄2 cup parmesan cheese, freshly grated
1 1⁄2 tsp seasoning salt
1⁄2 tsp black pepper, ground
1 tsp garlic powder
Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.
Saturday, November 30, 2013
Twinkie Cake
Twinkie Cake
Cake:
1/2 cup butter, melted and slightly cooled
4 large eggs, lightly beaten
1 (18.25 ounce) package yellow cake mix
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
Frosting:
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme
3 1/2 cups confectioners' sugar
1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely. Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute. Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.
Cake:
1/2 cup butter, melted and slightly cooled
4 large eggs, lightly beaten
1 (18.25 ounce) package yellow cake mix
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
Frosting:
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme
3 1/2 cups confectioners' sugar
1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely. Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute. Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.
Yellow Squash Casserole
Yellow Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Tater Crisp Chicken Legs
Tater Crisp Chicken Legs
10 chicken legs
1 cup melted butter
2 cups dry potato flakes
Preheat oven to 400 degrees F (200 degrees C).
Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up. Bake at 400 degrees F (200 degrees C) for 1 hour.
10 chicken legs
1 cup melted butter
2 cups dry potato flakes
Preheat oven to 400 degrees F (200 degrees C).
Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up. Bake at 400 degrees F (200 degrees C) for 1 hour.
Crispy Baked Chicken
Crispy Baked Chicken
2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
1/2 cup margarine, melted
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish. Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
1/2 cup margarine, melted
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish. Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Chicken Breasts in Caper Cream Sauce
Chicken Breasts in Caper Cream Sauce
4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Bacon Feta Beans
Bacon Feta Beans
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
Cajun Chicken Pasta
Cajun Chicken Pasta
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese
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. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese
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. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Chicken Bacon Ranch Pasta
Chicken Bacon Ranch Pasta
3 garlic cloves, minced
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup
1 cup Greek yogurt (or sour cream)
1 lb boneless, skinless chicken breasts
1/2 c. Real Bacon Bits
3 cups pasta
Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner. Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken. Cook on high 3 1/2 hours or on low for 6-7 hours.
When chicken is done cook pasta according to directions. Serve with chicken mixture.
3 garlic cloves, minced
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup
1 cup Greek yogurt (or sour cream)
1 lb boneless, skinless chicken breasts
1/2 c. Real Bacon Bits
3 cups pasta
Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner. Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken. Cook on high 3 1/2 hours or on low for 6-7 hours.
When chicken is done cook pasta according to directions. Serve with chicken mixture.
Cheesy Chicken Pot Pie Pasta
Cheesy Chicken Pot Pie Pasta
2 Chicken Breasts, cooked and cubed
2 Cups of Milk
2 Cups of Chicken Broth
2 Cups Shredded Cheddar Cheese
1 Cup Chopped Cooked Carrots
1 Cup Corn (Frozen or Canned)
2 Cups Peas (Frozen or Canned)
1 Small Onion, Chopped
1/2 Teaspoon Pepper
2 Teaspoons House Seasoning
1/4 Teaspoon Thyme (Optional)
4 Tablespoons Butter
1/4 Cup Flour
1 Cup Cracker Crumbs ( I used Goldfish Crackers…it was all we had on hand LOL)
1 lb Cooked Pasta of your choice
Saute the onion in the butter until translucent Add the Milk and broth, whisk in the flour until combined. Bring to a boil to thicken. Remove from the heat and add the cheese. Stir until cheese is melted and sauce is smooth. Add in the remaining ingredients EXCEPT for the crackers. Stir until well combined and pour into a buttered casserole dish. Top with the crackers and bake at 375 for 30 minutes.
2 Chicken Breasts, cooked and cubed
2 Cups of Milk
2 Cups of Chicken Broth
2 Cups Shredded Cheddar Cheese
1 Cup Chopped Cooked Carrots
1 Cup Corn (Frozen or Canned)
2 Cups Peas (Frozen or Canned)
1 Small Onion, Chopped
1/2 Teaspoon Pepper
2 Teaspoons House Seasoning
1/4 Teaspoon Thyme (Optional)
4 Tablespoons Butter
1/4 Cup Flour
1 Cup Cracker Crumbs ( I used Goldfish Crackers…it was all we had on hand LOL)
1 lb Cooked Pasta of your choice
Saute the onion in the butter until translucent Add the Milk and broth, whisk in the flour until combined. Bring to a boil to thicken. Remove from the heat and add the cheese. Stir until cheese is melted and sauce is smooth. Add in the remaining ingredients EXCEPT for the crackers. Stir until well combined and pour into a buttered casserole dish. Top with the crackers and bake at 375 for 30 minutes.
Sunday, November 17, 2013
Crockpot Stuffed Pepper Soup
Crockpot Stuffed Pepper Soup
2 lbs ground beef (or soy crumble for vegetarian version)
2 green bell peppers, diced ( about 1 cup)
2 (15 oz) cans diced tomatoes, undrained
1 (15 oz) can of tomato sauce
32 oz of beef broth (or veggie broth for vegetarian)
1 cup of water
1 small onion, diced
2 TBSP brown sugar
3-4 cloves of garlic, minced
2 tsp salt
1 tsp pepper
4 cups of cooked rice
Brown and drain grease from the ground beef and place in slow cooker. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
2 lbs ground beef (or soy crumble for vegetarian version)
2 green bell peppers, diced ( about 1 cup)
2 (15 oz) cans diced tomatoes, undrained
1 (15 oz) can of tomato sauce
32 oz of beef broth (or veggie broth for vegetarian)
1 cup of water
1 small onion, diced
2 TBSP brown sugar
3-4 cloves of garlic, minced
2 tsp salt
1 tsp pepper
4 cups of cooked rice
Brown and drain grease from the ground beef and place in slow cooker. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
Saturday, November 9, 2013
Roasted Red Pepper Pasta
Roasted Red Pepper Pasta
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Frito Lay Bean Dip
Frito Lay Bean Dip
1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine refried beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.
1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine refried beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.
Saturday, November 2, 2013
Pumpkin Pie Cake
Pumpkin Pie Cake
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
Friday, November 1, 2013
Baked Ravioli
Baked Ravioli
1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling
Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling
Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
Thursday, October 3, 2013
Creamy Red Pepper Chicken Pasta
Creamy Red Pepper Chicken Pasta
1 box fettucine or linguine
1 pound boneless skinless chicken breasts
Italian seasoning to taste
Garlic powder to taste
Salt and pepper to taste
1 yellow onion (2 if the onions are small), sliced
1 jar Alfredo sauce
1/2 cup milk
1 jar roasted red peppers, drained
1 cup mozzarella cheese
Cook pasta according to package directions. Meanwhile, season chicken breasts with Italian seasoning, garlic powder, salt and pepper. Cook in olive oil in a skillet until juices run clear. Remove chicken from skillet and let rest. In a medium saucepan, cook onions over medium heat until they just begin to caramelize. Season with salt and pepper. Place peppers in a food processor or blender (the Magic Bullet works perfectly for this!) and pulse until peppers form a puree. Add Alfredo sauce to onions, then add milk and mozzarella cheese to desired consistency. Stir in the red pepper puree and heat through. Once chicken has rested, slice at an angle and mix with pasta, reserving some strips for presentation. Add sauce to pasta and chicken. Top with additional mozzarella or parmesan cheese, if desired.
1 box fettucine or linguine
1 pound boneless skinless chicken breasts
Italian seasoning to taste
Garlic powder to taste
Salt and pepper to taste
1 yellow onion (2 if the onions are small), sliced
1 jar Alfredo sauce
1/2 cup milk
1 jar roasted red peppers, drained
1 cup mozzarella cheese
Cook pasta according to package directions. Meanwhile, season chicken breasts with Italian seasoning, garlic powder, salt and pepper. Cook in olive oil in a skillet until juices run clear. Remove chicken from skillet and let rest. In a medium saucepan, cook onions over medium heat until they just begin to caramelize. Season with salt and pepper. Place peppers in a food processor or blender (the Magic Bullet works perfectly for this!) and pulse until peppers form a puree. Add Alfredo sauce to onions, then add milk and mozzarella cheese to desired consistency. Stir in the red pepper puree and heat through. Once chicken has rested, slice at an angle and mix with pasta, reserving some strips for presentation. Add sauce to pasta and chicken. Top with additional mozzarella or parmesan cheese, if desired.
Sweet Ham and Swiss Sliders
Sweet Ham and Swiss Sliders
12 dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss cheese
1/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
8 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1 tablespoon poppy seeds
1/4 cup brown sugar
Preheat oven to 400°. In a 9x13 glass baking dish, place bottom half of dinner rolls and top with 2 slices of ham and 1 slice of Swiss cheese. Spread about 1 teaspoon of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. You will not need all the sauce. Cover with foil and refrigerate for up to 20 minutes. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is melted. Serve hot or warm.
12 dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss cheese
1/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
8 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1 tablespoon poppy seeds
1/4 cup brown sugar
Preheat oven to 400°. In a 9x13 glass baking dish, place bottom half of dinner rolls and top with 2 slices of ham and 1 slice of Swiss cheese. Spread about 1 teaspoon of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. You will not need all the sauce. Cover with foil and refrigerate for up to 20 minutes. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is melted. Serve hot or warm.
Wednesday, October 2, 2013
Jalapeno Popper Chicken Quesadillas
Jalapeno Popper Chicken Quesadillas
4 strips bacon
1 boneless skinless chicken breast
Salt, pepper, and garlic powder to taste
1 cup shredded cheddar cheese, divided
4 ounces softened cream cheese
1 jalapeno, seeded and finely minced
4 flour tortillas
Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain. Season the chicken with salt, pepper and garlic powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then dice it into small pieces. Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese, and some of the chicken. Fold the top of the tortilla over the filling and press together gently. Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into slices and serve.
4 strips bacon
1 boneless skinless chicken breast
Salt, pepper, and garlic powder to taste
1 cup shredded cheddar cheese, divided
4 ounces softened cream cheese
1 jalapeno, seeded and finely minced
4 flour tortillas
Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain. Season the chicken with salt, pepper and garlic powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then dice it into small pieces. Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese, and some of the chicken. Fold the top of the tortilla over the filling and press together gently. Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into slices and serve.
Bacon Pierogi Bake
Bacon Pierogi Bake
1 16-ounce package frozen potato and cheddar pierogies
4 center-cut bacon slices, chopped
2 garlic cloves, minced
1 8-ounce package cream cheese
1/2 cup chicken broth
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
Preheat oven to 400 degrees. Arrange the pierogies in a baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Season sauce with salt and pepper to taste. Pour the cream cheese mixture evenly over pierogies. Bake at 400 degrees for 15 minutes or until bubbly and thoroughly heated. Remove from oven, top with cheese, and bake for an additional 5 minutes or until cheese is melted. Top with reserved bacon, green onions, tomato, and a sprinkling of black pepper if desired.
1 16-ounce package frozen potato and cheddar pierogies
4 center-cut bacon slices, chopped
2 garlic cloves, minced
1 8-ounce package cream cheese
1/2 cup chicken broth
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
Preheat oven to 400 degrees. Arrange the pierogies in a baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Season sauce with salt and pepper to taste. Pour the cream cheese mixture evenly over pierogies. Bake at 400 degrees for 15 minutes or until bubbly and thoroughly heated. Remove from oven, top with cheese, and bake for an additional 5 minutes or until cheese is melted. Top with reserved bacon, green onions, tomato, and a sprinkling of black pepper if desired.
Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika
Cook pasta according to directions on box; drain. Rinse in cold water and drain again. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).
1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika
Cook pasta according to directions on box; drain. Rinse in cold water and drain again. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).
Tuesday, October 1, 2013
Candy Shop Truffle
Candy Shop Truffle
1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces
Bake the cake as per the directions on the box. Let cool completely. Let cool whip thaw out until it's easier to spread. Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set. Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces. Do another layer exactly the same: cake, pudding, cool whip, candy. Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.
1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces
Bake the cake as per the directions on the box. Let cool completely. Let cool whip thaw out until it's easier to spread. Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set. Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces. Do another layer exactly the same: cake, pudding, cool whip, candy. Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.
Pumpkin Better Than… Cake
Pumpkin Better Than… Cake
1 box yellow cake mix
14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake). Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean. Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part). Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
1 box yellow cake mix
14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake). Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean. Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part). Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
Crock-Pot Zuppa Toscana
Crock-Pot Zuppa Toscana
1 lb. Italian sausage (I like mild sausage)
2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
1 large onion , chopped
1/4 c. bacon bit (optional)
2 garlic cloves , minced
2 c. kale or 2 c. swiss chard , chopped
16 oz. can chicken broth
1 quart water
1 c. heavy whipping cream
Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until cooked). Cut links in half lengthwise, then dice into 1/2-inch slices. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and serve.
1 lb. Italian sausage (I like mild sausage)
2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
1 large onion , chopped
1/4 c. bacon bit (optional)
2 garlic cloves , minced
2 c. kale or 2 c. swiss chard , chopped
16 oz. can chicken broth
1 quart water
1 c. heavy whipping cream
Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until cooked). Cut links in half lengthwise, then dice into 1/2-inch slices. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and serve.
Popeye's Cajun Gravy
Popeye's Cajun Gravy
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
¼ cup ground beef
¼ cup ground pork
2 cups water
1 14 ounce can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 dash dried parsley flakes
Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine beef and pork in bowl, mix with your hands until well blended. Add bell pepper to the saucepan and sauté it for 1 minute. Add meat mixture to the pan and cook until brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
¼ cup ground beef
¼ cup ground pork
2 cups water
1 14 ounce can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 dash dried parsley flakes
Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine beef and pork in bowl, mix with your hands until well blended. Add bell pepper to the saucepan and sauté it for 1 minute. Add meat mixture to the pan and cook until brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.
Friday, September 13, 2013
Orange Cake
Orange Cake
1 orange cake mix
1 small pkg. orange Jell-O
3/4 cup water
4 eggs
Glaze:
1/2 cup (6 oz.) frozen orange juice
1 cup sugar
Preheat oven to 350 F. Mix all ingredients. Bake in a tube pan for 45 minutes. Combine orange juice and sugar in a saucepan, and bring to a boil. Remove from heat and cool 5 minutes. Pour juice over cake in the pan. Let set 1 hour before removing from cake pan.
1 orange cake mix
1 small pkg. orange Jell-O
3/4 cup water
4 eggs
Glaze:
1/2 cup (6 oz.) frozen orange juice
1 cup sugar
Preheat oven to 350 F. Mix all ingredients. Bake in a tube pan for 45 minutes. Combine orange juice and sugar in a saucepan, and bring to a boil. Remove from heat and cool 5 minutes. Pour juice over cake in the pan. Let set 1 hour before removing from cake pan.
John Wayne Casserole II
John Wayne Casserole II
1 (10-count) can biscuits
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 (16-oz.) carton sour cream
2 to 3 Tbsp. jalapeno peppers, chopped
2 tomatoes, diced (or 1 jar of salsa)
2 cups shredded Cheddar cheese
Flatten biscuits and place in a buttered 9-by-13-inch glass baking dish. Bake at 350 degrees until light brown. Brown beef and onions; drain and add taco seasoning. Spread meat mixture on top of the biscuits. Spread sour cream on top of the meat. Layer tomatoes and peppers. Sprinkle cheese on top. Bake at 350 degrees until cheese has melted and biscuits are done.
1 (10-count) can biscuits
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 (16-oz.) carton sour cream
2 to 3 Tbsp. jalapeno peppers, chopped
2 tomatoes, diced (or 1 jar of salsa)
2 cups shredded Cheddar cheese
Flatten biscuits and place in a buttered 9-by-13-inch glass baking dish. Bake at 350 degrees until light brown. Brown beef and onions; drain and add taco seasoning. Spread meat mixture on top of the biscuits. Spread sour cream on top of the meat. Layer tomatoes and peppers. Sprinkle cheese on top. Bake at 350 degrees until cheese has melted and biscuits are done.
Wednesday, September 11, 2013
Mayonnaise Chicken
Mayonnaise Chicken
1 cup mayonnaise
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
1 whole chicken, cut into 6 pieces
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese. Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
1 cup mayonnaise
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
1 whole chicken, cut into 6 pieces
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese. Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
Stuffed Peppers
Stuffed Peppers
1 pound mild pork sausage
1 (8 ounce) package Neufchatel cheese, cubed
15 fresh jalapeno peppers, halved lengthwise and seeded
1/4 cup grated Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat. Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers. Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.
1 pound mild pork sausage
1 (8 ounce) package Neufchatel cheese, cubed
15 fresh jalapeno peppers, halved lengthwise and seeded
1/4 cup grated Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat. Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers. Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.
Parmesan Tilapia
Parmesan Tilapia
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Friday, September 6, 2013
Hamburger Corn Soup
Hamburger Corn Soup
1 pound ground beef
1 large onion
2 (15.25 ounce) cans sweet corn, undrained
2 (15 ounce) cans sweet cream-style corn
3 potatoes, peeled and cubed
2 teaspoons dried parsley
water, as needed
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely. Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.
1 pound ground beef
1 large onion
2 (15.25 ounce) cans sweet corn, undrained
2 (15 ounce) cans sweet cream-style corn
3 potatoes, peeled and cubed
2 teaspoons dried parsley
water, as needed
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely. Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.
Thursday, September 5, 2013
Cheesy Tomato Casserole
Cheesy Tomato Casserole
1 (35 ounce) can whole tomatoes, drained and chopped
1/2 cup round buttery cracker crumbs (about 15 crackers)
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1/2 small onion, finely chopped
1 large egg, well beaten
1/2 teaspoon salt
1/4 teaspoon paprika
Stir together all ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.
Bake at 325 degrees F for 30 minutes or until golden.
1 (35 ounce) can whole tomatoes, drained and chopped
1/2 cup round buttery cracker crumbs (about 15 crackers)
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1/2 small onion, finely chopped
1 large egg, well beaten
1/2 teaspoon salt
1/4 teaspoon paprika
Stir together all ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.
Bake at 325 degrees F for 30 minutes or until golden.
Two-Minute Fudge
Two-Minute Fudge
1 (12-oz.) pkg. creme drop candy
1 cup peanut butter, crunchy or smooth
2 Tbsp. milk
Microwave candy in a glass bowl for 1 minute on high. Add peanut butter and milk. Stir and microwave for 1 minute. Pour into an 8-by-8-inch dish. Let cool before cutting to serve.
1 (12-oz.) pkg. creme drop candy
1 cup peanut butter, crunchy or smooth
2 Tbsp. milk
Microwave candy in a glass bowl for 1 minute on high. Add peanut butter and milk. Stir and microwave for 1 minute. Pour into an 8-by-8-inch dish. Let cool before cutting to serve.
Tamale Balls
Tamale Balls
1 lb. lean ground beef or ground venison
1 lb. hot pork sausage
2 Tbsp. cumin
2 tsp. salt
1 1/2 cups yellow corn meal
1 cup V-8 juice
1/2 cup flour
Gravy:
2 1/2 cups V-8 juice
1 (8-oz.) can tomato juice
2 cups water
2 Tbsp. chili powder
2 tsp. salt
2 Tbsp. cumin
4 cloves garlic, minced
2 Tbsp. chili powder
1 to 1 1/2 tsp. cayenne pepper
Combine ingredients for tamale balls. Roll into balls using about 1 tablespoon of mixture per ball and put into a large baking pan. Combine gravy ingredients and pour over tamale balls. Cover with foil and bake at 350 F for 1 hour.
1 lb. lean ground beef or ground venison
1 lb. hot pork sausage
2 Tbsp. cumin
2 tsp. salt
1 1/2 cups yellow corn meal
1 cup V-8 juice
1/2 cup flour
Gravy:
2 1/2 cups V-8 juice
1 (8-oz.) can tomato juice
2 cups water
2 Tbsp. chili powder
2 tsp. salt
2 Tbsp. cumin
4 cloves garlic, minced
2 Tbsp. chili powder
1 to 1 1/2 tsp. cayenne pepper
Combine ingredients for tamale balls. Roll into balls using about 1 tablespoon of mixture per ball and put into a large baking pan. Combine gravy ingredients and pour over tamale balls. Cover with foil and bake at 350 F for 1 hour.
Wednesday, September 4, 2013
Gringo Posole
Gringo Posole
1 cup water, or more as needed to cover
1 tablespoon vegetable oil, or as needed
1/2 pound pork stew meat, cut into 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 cubes beef bouillon
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (15.5 ounce) can white hominy, undrained
1 (15.5 ounce) can yellow hominy, undrained
1 tablespoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground black pepper
Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours. Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.
1 cup water, or more as needed to cover
1 tablespoon vegetable oil, or as needed
1/2 pound pork stew meat, cut into 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 cubes beef bouillon
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (15.5 ounce) can white hominy, undrained
1 (15.5 ounce) can yellow hominy, undrained
1 tablespoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground black pepper
Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours. Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.
Honey Bun Cake
Honey Bun Cake
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
Sunday, July 7, 2013
Hobo Casserole
Hobo Casserole
1 lb lean ground beef
1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 ounce) cans cream of mushroom soup
1/8 cup milk
1 1/2 cups French-fried onions
salt and pepper, to taste
Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1-1 1/5 or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes.
1 lb lean ground beef
1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 ounce) cans cream of mushroom soup
1/8 cup milk
1 1/2 cups French-fried onions
salt and pepper, to taste
Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1-1 1/5 or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes.
Southwestern Chicken Barley Chili
Southwestern Chicken Barley Chili
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired. The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired. The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
Cheesy Zucchini Rice
Cheesy Zucchini Rice
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed
In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed. Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder. Add salt and pepper to taste (don't skip this step - I needed at least 1/2 to 1 teaspoon of salt to boost the flavor). Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed
In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed. Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder. Add salt and pepper to taste (don't skip this step - I needed at least 1/2 to 1 teaspoon of salt to boost the flavor). Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.
Creamy Tuscan Pasta Sauce
Creamy Tuscan Pasta Sauce
4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
Diced fresh tomatoes, fresh basil for topping (optional)
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
Diced fresh tomatoes, fresh basil for topping (optional)
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
Saturday, July 6, 2013
Italian Roasted Cauliflower
Italian Roasted Cauliflower
1 head cauliflower, cut into florets
1 large red bell pepper, cut into 1-1/2 inch pieces
1 red onion, sliced
1/2 cup chopped fresh dill
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 teaspoons olive oil
salt and pepper to taste
Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Preheat oven to 450 degrees F (230 degrees C).
Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
Bake in the preheated oven until tender, about 30 minutes, stirring occasionally
1 head cauliflower, cut into florets
1 large red bell pepper, cut into 1-1/2 inch pieces
1 red onion, sliced
1/2 cup chopped fresh dill
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 teaspoons olive oil
salt and pepper to taste
Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Preheat oven to 450 degrees F (230 degrees C).
Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
Bake in the preheated oven until tender, about 30 minutes, stirring occasionally
Thursday, July 4, 2013
Easy Risotto
Easy Risotto
2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Barley Mushroom Risotto
Barley Mushroom Risotto
5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley
Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley
Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
Olive Salad
Olive Salad
1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried minced garlic
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon black pepper
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried minced garlic
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon black pepper
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
Easy Hummus
Easy Hummus
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
6-Can Chicken Tortilla Soup
6-Can Chicken Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Monday, July 1, 2013
BACON SQUASH SAUTÉ
BACON SQUASH SAUTÉ
6 pieces bacon, chopped
1 3/4 pounds zucchini, cut on the bias, about 8 small
1 small onion, slivered, 2 1/2 ounces
Salt and pepper, to taste
In a large skillet, cook the bacon until crisp. Drain the fat, reserving 2 tablespoons. Remove the bacon to a paper towel-lined plate. Sauté the zucchini and onion in the bacon drippings until tender. Season with salt and pepper. Sprinkle with the bacon to serve.
6 pieces bacon, chopped
1 3/4 pounds zucchini, cut on the bias, about 8 small
1 small onion, slivered, 2 1/2 ounces
Salt and pepper, to taste
In a large skillet, cook the bacon until crisp. Drain the fat, reserving 2 tablespoons. Remove the bacon to a paper towel-lined plate. Sauté the zucchini and onion in the bacon drippings until tender. Season with salt and pepper. Sprinkle with the bacon to serve.
ROASTED CAULIFLOWER
ROASTED CAULIFLOWER
1 medium head cauliflower, about 2 pounds
2 tablespoons olive oil or vegetable oil
2 tablespoons butter, melted
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Rinse the cauliflower and cut into serving-sized pieces. Place in a large zipper bag. In a small bowl, mix the oil, melted butter and seasonings; pour into the bag with the cauliflower. Seal the bag and gently toss to coat teh cauliflower with oil. Be careful that the bag doesn't come open. Spread the cauliflower in single layer on a large rimmed baking sheet. Bake at 400º about 25-30 minutes, turning the cauliflower every 10 minutes. Roast until it is browned on the edges and tender.
1 medium head cauliflower, about 2 pounds
2 tablespoons olive oil or vegetable oil
2 tablespoons butter, melted
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Rinse the cauliflower and cut into serving-sized pieces. Place in a large zipper bag. In a small bowl, mix the oil, melted butter and seasonings; pour into the bag with the cauliflower. Seal the bag and gently toss to coat teh cauliflower with oil. Be careful that the bag doesn't come open. Spread the cauliflower in single layer on a large rimmed baking sheet. Bake at 400º about 25-30 minutes, turning the cauliflower every 10 minutes. Roast until it is browned on the edges and tender.
FAUX STUFFED BAKED POTATOES
FAUX STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
FAUX MASHED POTATOES
FAUX MASHED POTATOES
From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.
From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste
Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.
From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste
Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
JALAPEÑO CHICKEN
JALAPEÑO CHICKEN
3 boneless chicken breasts
1 teaspoon taco seasoning
7 ounce can whole pickled jalapeños (6 peppers)
3 one-ounce slices Monterey jack cheese
Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalapeños lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You'll need 2 per breast. Cover the jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.
3 boneless chicken breasts
1 teaspoon taco seasoning
7 ounce can whole pickled jalapeños (6 peppers)
3 one-ounce slices Monterey jack cheese
Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalapeños lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You'll need 2 per breast. Cover the jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.
Sunday, June 30, 2013
JALAPEÑO POPPERS
JALAPEÑO POPPERS
8 fresh jalapeños
4 ounces cream cheese, softened
8 slices thin bacon, cut in half crosswise
Cut the chiles in half lengthwise; scrape out seeds and membranes*. Fill each half with cream cheese, but do not mound it. Four ounces should be just about the right amount for 8 average size jalapeño halves. If you have extra large chiles, make sure you have a full 8 ounces of cream cheese on hand. Wrap each with 1/2 slice raw bacon, making sure to start with the end on the bottom of the chile. Stretch the bacon slightly to make it go all the way around each chile once, then tuck ends underneath. Place cream cheese side up on foil-lined baking sheet. These can be assembled and chilled until just before baking and serving. Bake at 375º 20-25 minutes. If bacon isn't quite done, broil a few more minutes to brown.
8 fresh jalapeños
4 ounces cream cheese, softened
8 slices thin bacon, cut in half crosswise
Cut the chiles in half lengthwise; scrape out seeds and membranes*. Fill each half with cream cheese, but do not mound it. Four ounces should be just about the right amount for 8 average size jalapeño halves. If you have extra large chiles, make sure you have a full 8 ounces of cream cheese on hand. Wrap each with 1/2 slice raw bacon, making sure to start with the end on the bottom of the chile. Stretch the bacon slightly to make it go all the way around each chile once, then tuck ends underneath. Place cream cheese side up on foil-lined baking sheet. These can be assembled and chilled until just before baking and serving. Bake at 375º 20-25 minutes. If bacon isn't quite done, broil a few more minutes to brown.
Philly Cheese Steak Sloppy Joes
Philly Cheese Steak Sloppy Joes
1 Tablespoon extra virgin olive oil
1 lb ground beef
1 medium onion chopped
1 green pepper chopped
1/4 cup steak sauce
1 cup beef broth
salt and pepper to taste
4 hamburger buns
1 Tablespoon Butter
1 Tablespoon flour
1 cup milk
1 cup shredded provolone cheese
In a large skillet heat the extra virgin olive oil over medium high heat. Add the ground beef and brown while breaking up in chunks with a spatula or spoon. Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender. Drain all excess liquid. Add the beef broth and steak sauce and bring the mixture to a boil. Continue cooking until sauce is thick and bubbly. While this is cooking, Split the hamburger buns and butter each side. Place the buns side down onto a separate skillet until golden brown. To make the cheese topping, melt the butter in the skillet and add the flour. Cook for one minute. Whisk in milk and continue cooking until it starts to thicken. Remove from heat and stir in the cheese until incorporated. To assemble, place the bun on the bottom. Spoon the meat mixture on top and pour the cheese mixture on top topping with the bun.
1 Tablespoon extra virgin olive oil
1 lb ground beef
1 medium onion chopped
1 green pepper chopped
1/4 cup steak sauce
1 cup beef broth
salt and pepper to taste
4 hamburger buns
1 Tablespoon Butter
1 Tablespoon flour
1 cup milk
1 cup shredded provolone cheese
In a large skillet heat the extra virgin olive oil over medium high heat. Add the ground beef and brown while breaking up in chunks with a spatula or spoon. Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender. Drain all excess liquid. Add the beef broth and steak sauce and bring the mixture to a boil. Continue cooking until sauce is thick and bubbly. While this is cooking, Split the hamburger buns and butter each side. Place the buns side down onto a separate skillet until golden brown. To make the cheese topping, melt the butter in the skillet and add the flour. Cook for one minute. Whisk in milk and continue cooking until it starts to thicken. Remove from heat and stir in the cheese until incorporated. To assemble, place the bun on the bottom. Spoon the meat mixture on top and pour the cheese mixture on top topping with the bun.
Crockpot Cheesy Chicken & Rice
Crockpot Cheesy Chicken & Rice
1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken. Mix together the two cups of chicken broth and can of cream of chicken soup.
Pour mixture over chicken. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours. Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain’s rice, cheese and corn. Mix well, until cheese is melted.
1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken. Mix together the two cups of chicken broth and can of cream of chicken soup.
Pour mixture over chicken. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours. Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain’s rice, cheese and corn. Mix well, until cheese is melted.
Sweet Potato Stew
Sweet Potato Stew
4 tablespoons vegetable oil
2 small onions
4 cloves garlic
1 yellow bell pepper
1 red bell pepper
4 cups water
1 (28-oz.) can diced tomatoes
3 cups diced peeled sweet potatoes
2 (15-oz.) cans black beans
1 (4-oz.) can ORTEGA® Diced Green Chiles
1/2 cup tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
HEAT oil in large saucepan. Add onions and garlic; cook until lightly browned. Add bell peppers; cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, sauce, chili powder and cumin. COOK over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.
4 tablespoons vegetable oil
2 small onions
4 cloves garlic
1 yellow bell pepper
1 red bell pepper
4 cups water
1 (28-oz.) can diced tomatoes
3 cups diced peeled sweet potatoes
2 (15-oz.) cans black beans
1 (4-oz.) can ORTEGA® Diced Green Chiles
1/2 cup tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
HEAT oil in large saucepan. Add onions and garlic; cook until lightly browned. Add bell peppers; cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, sauce, chili powder and cumin. COOK over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.
PHILLY CHEESESTEAK STUFFED PEPPERS
PHILLY CHEESESTEAK STUFFED PEPPERS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste
(2 Tbs. Peace and Love)
Slice peppers in half lengthwise, remove ribs and seeds. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes. Preheat oven to 400°. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste
(2 Tbs. Peace and Love)
Slice peppers in half lengthwise, remove ribs and seeds. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes. Preheat oven to 400°. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
El Dorado Casserole
El Dorado Casserole
2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato sauce
1 cup chopped black olives
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear. Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2-quart casserole. Cover with remaining cheese. Bake at 350 degrees F for 30 minutes.
2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato sauce
1 cup chopped black olives
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear. Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2-quart casserole. Cover with remaining cheese. Bake at 350 degrees F for 30 minutes.
Cheesy Bacon "Potato" Bake
Cheesy Bacon "Potato" Bake
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Preheat oven to 350 F. In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat. This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth. Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste. Add the mashed cauliflower to an oven safe pan. And top with paprika. Bake in the oven for 20 minutes until it is hot and bubbly. Serve.
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Preheat oven to 350 F. In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat. This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth. Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste. Add the mashed cauliflower to an oven safe pan. And top with paprika. Bake in the oven for 20 minutes until it is hot and bubbly. Serve.
PARMESAN SQUASH
PARMESAN SQUASH
3 tablespoons butter
2 pounds zucchini and yellow squash, 6 medium
1 medium onion, 4 ounces
Salt and pepper, to taste
1 ounce parmesan cheese, 1/4 cup
Cut the squash in half lengthwise, then into half moons. Slice the onion in slivers. Sauté the squash and onion in butter in a large skillet over high heat, stirring frequently, until most of the liquid evaporates and the squash starts to brown slightly. Turn down the heat to about medium-high and continue cooking until tender, stirring often. Season to taste then sprinkle the cheese over the squash. Cover the pan for a couple minutes to melt the cheese.
3 tablespoons butter
2 pounds zucchini and yellow squash, 6 medium
1 medium onion, 4 ounces
Salt and pepper, to taste
1 ounce parmesan cheese, 1/4 cup
Cut the squash in half lengthwise, then into half moons. Slice the onion in slivers. Sauté the squash and onion in butter in a large skillet over high heat, stirring frequently, until most of the liquid evaporates and the squash starts to brown slightly. Turn down the heat to about medium-high and continue cooking until tender, stirring often. Season to taste then sprinkle the cheese over the squash. Cover the pan for a couple minutes to melt the cheese.
ROSY RADISH HOME FRIES
ROSY RADISH HOME FRIES
16 ounces radishes, washed, dried and trimmed
1 small onion, diced, 2 1/2 ounces
2 tablespoons butter
1 tablespoon cooking oil
Salt and pepper, to taste
Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter and oil in a medium skillet; add the radishes and onions. Cover the pan and turn heat to low. Let cook for 5-10 minutes. Uncover, turn heat to medium and cook until nicely browned, stirring occasionally. Season with salt and pepper.
16 ounces radishes, washed, dried and trimmed
1 small onion, diced, 2 1/2 ounces
2 tablespoons butter
1 tablespoon cooking oil
Salt and pepper, to taste
Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter and oil in a medium skillet; add the radishes and onions. Cover the pan and turn heat to low. Let cook for 5-10 minutes. Uncover, turn heat to medium and cook until nicely browned, stirring occasionally. Season with salt and pepper.
Baked Fish
BAKED SALMON
1 pound salmon or other fish fillet, thawed if frozen
2-4 tablespoons butter, softened
Garlic powder
Salt
Pepper
Place the fish in a greased baking dish. I line mine with heavy foil for easy clean up. Sprinkle with garlic powder, salt and pepper. Dot with soft butter and spread over the surface of fish. Bake at 425º for 6-12 minutes, or until the thickest part of the salmon is just done. Baking time will depend on the thickness of the fish so start with the minimum time and check frequently to prevent over-cooking. If desired, put the fish under the broiler for a few minutes to brown the top.
BAKED TILAPIA
1 pound tilapia fillets, thawed if frozen
Garlic powder
Spicy Seasoning Salt
Salt and pepper, to taste
3-4 tablespoons butter, melted
Line a rimmed baking sheet with heavy duty foil to save on clean-up and spray with cooking spray. Arrange the fish in a single layer on the baking sheet. Season the fish on both sides with the seasonings listed. Pour the melted butter over the fillets. Bake at 425º about 8-10 minutes, just until opaque. Do not overcook. Serve with the browned buttery pan juices.
1 pound salmon or other fish fillet, thawed if frozen
2-4 tablespoons butter, softened
Garlic powder
Salt
Pepper
Place the fish in a greased baking dish. I line mine with heavy foil for easy clean up. Sprinkle with garlic powder, salt and pepper. Dot with soft butter and spread over the surface of fish. Bake at 425º for 6-12 minutes, or until the thickest part of the salmon is just done. Baking time will depend on the thickness of the fish so start with the minimum time and check frequently to prevent over-cooking. If desired, put the fish under the broiler for a few minutes to brown the top.
BAKED TILAPIA
1 pound tilapia fillets, thawed if frozen
Garlic powder
Spicy Seasoning Salt
Salt and pepper, to taste
3-4 tablespoons butter, melted
Line a rimmed baking sheet with heavy duty foil to save on clean-up and spray with cooking spray. Arrange the fish in a single layer on the baking sheet. Season the fish on both sides with the seasonings listed. Pour the melted butter over the fillets. Bake at 425º about 8-10 minutes, just until opaque. Do not overcook. Serve with the browned buttery pan juices.
JAMBALAYA SOUP
JAMBALAYA SOUP
2-4 chicken breasts, cubed and coated with 1/2 teaspoon Cajun seasoning
2 tablespoons butter
1 small onion, diced, 2 1/2 ounces
1 stalk celery, chopped
1 green pepper, chopped, about 4 ounces
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoons Worcestershire sauce
1 teaspoons onion powder
1 pound ham, cubed
1/2 pound smoked sausage, in bite-size pieces
15 ounce can diced tomatoes
2 14-ounce cans beef broth
3 cups water
1 chicken bouillon cube
Heat the butter in a large soup kettle; brown the chicken in the butter. Remove and set aside. Sauté the onion, celery, green pepper and garlic in the kettle until tender, adding a little oil if necessary. Add the ham and sausage; sauté a few minutes. Add all remaining ingredients except the chicken; bring to a boil. Cover and simmer 20 minutes. Add the chicken and heat through.
2-4 chicken breasts, cubed and coated with 1/2 teaspoon Cajun seasoning
2 tablespoons butter
1 small onion, diced, 2 1/2 ounces
1 stalk celery, chopped
1 green pepper, chopped, about 4 ounces
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoons Worcestershire sauce
1 teaspoons onion powder
1 pound ham, cubed
1/2 pound smoked sausage, in bite-size pieces
15 ounce can diced tomatoes
2 14-ounce cans beef broth
3 cups water
1 chicken bouillon cube
Heat the butter in a large soup kettle; brown the chicken in the butter. Remove and set aside. Sauté the onion, celery, green pepper and garlic in the kettle until tender, adding a little oil if necessary. Add the ham and sausage; sauté a few minutes. Add all remaining ingredients except the chicken; bring to a boil. Cover and simmer 20 minutes. Add the chicken and heat through.
CREAMY SOUTHWESTERN TACO SOUP
CREAMY SOUTHWESTERN TACO SOUP
1 pound ground beef
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 14.5-ounce cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste
In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.
1 pound ground beef
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 14.5-ounce cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste
In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.
GREEN BEAN AND HAMBURGER CASSEROLE
GREEN BEAN AND HAMBURGER CASSEROLE
1 pound ground beef
2 14-ounce cans French cut green beans, well-drained
4 ounce can mushrooms, drained
1 small onion, diced, 2 1/2 ounces
2 stalks celery, diced
1/4 cup mayonnaise
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
Brown the hamburger, onion, celery and mushrooms; drain the fat. Mix all ingredients in a 2 to 2 1/2 quart greased casserole. Bake, uncovered, at 350º for 40 minutes until hot and bubbly.
1 pound ground beef
2 14-ounce cans French cut green beans, well-drained
4 ounce can mushrooms, drained
1 small onion, diced, 2 1/2 ounces
2 stalks celery, diced
1/4 cup mayonnaise
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
Brown the hamburger, onion, celery and mushrooms; drain the fat. Mix all ingredients in a 2 to 2 1/2 quart greased casserole. Bake, uncovered, at 350º for 40 minutes until hot and bubbly.
YUMMY CHICKEN STUFF
YUMMY CHICKEN STUFF
2 pounds boneless chicken breasts
Salt and pepper, to taste
3 4-ounce cans mushrooms, drained
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet ranch dressing mix, 1/2 ounce or a scant 2 tablespoons
2 tablespoons heavy cream
1/4 cup parmesan cheese, 1 ounce
Place the chicken pieces in a single layer in a 9x13" baking dish; season lightly with salt and pepper on both sides. Cover with the mushrooms. Blend the sour cream, mayonnaise, ranch dressing mix and cream; spread over the mushrooms. Sprinkle the parmesan cheese over everything. Bake at 375º 45-60 minutes or until the top is brown and crusty and the chicken is done. I baked mine 45 minutes and the chicken was a little over done and dry. I suggest checking it after 30-35 minutes.
2 pounds boneless chicken breasts
Salt and pepper, to taste
3 4-ounce cans mushrooms, drained
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet ranch dressing mix, 1/2 ounce or a scant 2 tablespoons
2 tablespoons heavy cream
1/4 cup parmesan cheese, 1 ounce
Place the chicken pieces in a single layer in a 9x13" baking dish; season lightly with salt and pepper on both sides. Cover with the mushrooms. Blend the sour cream, mayonnaise, ranch dressing mix and cream; spread over the mushrooms. Sprinkle the parmesan cheese over everything. Bake at 375º 45-60 minutes or until the top is brown and crusty and the chicken is done. I baked mine 45 minutes and the chicken was a little over done and dry. I suggest checking it after 30-35 minutes.
ALICE SPRINGS CHICKEN
ALICE SPRINGS CHICKEN
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded
Season the chicken with the seasonings of your choice (I use Spicy Seasoning Salt); grill until just done. Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels. In the same skillet, sauté the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated. Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded
Season the chicken with the seasonings of your choice (I use Spicy Seasoning Salt); grill until just done. Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels. In the same skillet, sauté the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated. Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.
Friday, January 25, 2013
Crock Pot Beef and Broccoli
Crock
Pot Beef and Broccoli
1
pound boneless beef chuck roast
8 oz. sliced mushrooms, optional
1 cup beef stock or broth
1/2 cup soy sauce (next time, I might try low sodium for this)
1/3 cup brown sugar
1 tablespoon sesame oil
1 tablespoon Korean pepper paste (or a squirt of sriracha), optional
4 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
fresh broccoli florets (as many as desired)
In a large skillet, brown the chuck on both/all sides. Then remove from pan and slice into thick strips or cut into chunks. Place beef in the crock pot, along with the mushrooms. Pour in the beef stock, soy sauce, brown sugar, oil, pepper paste or sriracha (if using), and garlic. Pour over beef and mushrooms. Stir to combine, and cook on low for six hours.In a small bowl, stir cornstarch and some sauce from the crock pot together until smooth. Add back to the crock pot. Stir well to combine. Also, add the broccoli to the crock pot, and stir gently to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
8 oz. sliced mushrooms, optional
1 cup beef stock or broth
1/2 cup soy sauce (next time, I might try low sodium for this)
1/3 cup brown sugar
1 tablespoon sesame oil
1 tablespoon Korean pepper paste (or a squirt of sriracha), optional
4 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
fresh broccoli florets (as many as desired)
In a large skillet, brown the chuck on both/all sides. Then remove from pan and slice into thick strips or cut into chunks. Place beef in the crock pot, along with the mushrooms. Pour in the beef stock, soy sauce, brown sugar, oil, pepper paste or sriracha (if using), and garlic. Pour over beef and mushrooms. Stir to combine, and cook on low for six hours.In a small bowl, stir cornstarch and some sauce from the crock pot together until smooth. Add back to the crock pot. Stir well to combine. Also, add the broccoli to the crock pot, and stir gently to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
White Chocolate Peanut Butter Krispie Candy
White
Chocolate Peanut Butter Krispie Candy
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cups)
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cups)
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Cajun Muffaletta Casserole
Cajun
Muffaletta Casserole
1
lb. penne pasta
1/2
lb. grated Mozzarella cheese
1/2
lb. grated Parmesan cheese
1/2
lb. smoked ham, chopped into thick strips
1/2
lb. genoa salami, chopped into thick strips
1
cup olive salad mix, (I used Boscoli)
1
small can, sliced black olives, drained
Cajun seasoning to taste
Cook
pasta according to package directions, drain, rinse, and allow to cool. Combine
the cheese in a medium bowl. Place pasta in large mixing bowl and add ham,
salami, olive salad mix, Cajun seasoning, and half of the combined cheese. Place in a greased casserole dish and top
with remaining cheese. Bake in a 350 degree oven for 15 to 20 minutes until
bubbly and cheese melts. Sinfully good!
Black Eyed Pea Dip
Black Eyed Pea
Dip
1
can (14-ounce) Can Black-eyed Peas
1/4
whole Onion, Chopped Fine
1/4
cup Sour Cream
8
slices Jarred Jalapenos
1
cup Grated Sharp Cheddar Cheese
3
Tablespoons Salsa
Hot
Sauce, to taste
Salt
And Black Pepper To Taste
Preheat
oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some
whole.
Add
all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes
until hot and bubbly. Serve with
tortilla chips!
'Dorito Chicken Casserole'
'Dorito
Chicken Casserole'
2
cups shredded cooked chicken
2
cups shredded Mexican cheese blend (divided)
1
can cream of chicken soup (10 oz)
1/2
cup milk
1/2
cup sour cream
1
can Ro-tel tomatoes, drained
1/2
packet taco seasoning
1
large bag Doritos, coarsly crushed
Shredded
lettuce (optional)
diced
tomato (optional)
Heat
oven to 350. In a large bowl mix together shredded chicken, 1 cup of cheese,
cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning.
Mix well. Grease a 2-quart casserole
dish and add a layer of crushed Doritos across the bottom. Top with half of the
chicken mixture. Add another layer of crushed Doritos followed by the remainder
of the chicken mixture. Top with remaining cheese and Doritos Cover and place into the oven and bake at 350
degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with
lettuce and tomato if you choose.
Cowboy Corn Dip
Cowboy
Corn Dip
3
cans sweet corn with diced peppers, drained (also called Fiesta corn...11 oz
each)
1
can chopped green chilies (7 oz)
1
can chopped jalapeno peppers, drained (6 oz)
1/2
cup green onions, chopped
1
cup mayonnaise
1
cup sour cream
1
teaspoon pepper
1/2
teaspoon garlic powder
1
package shredded sharp cheddar cheese (16 oz)
2-3
bags of Frito Scoops
In
a LARGE bowl, mix all ingredients except for the chips. Cover and chill two hours to overnight. Serve
with your favorite chips Frito scoops or your favorite tortilla chips.
Pecan Pie Bars
Pecan Pie Bars
1
can of refrigerated crescent rolls
1/2
cup chopped pecans
1/2
cup sugar
1/2
cup corn syrup (dark or light, doesn't matter)
1
Tbsp butter, melted
1/2
tsp vanilla
1
egg, beaten
Unroll
dough and separate into 2 long rectangles; place in an ungreased 13x9" pan
and press along the bottom and 1/2" up the sides, pressing the
perforations firmly to seal. Bake for 8 minutes in a 350-degree oven. Meanwhile, in a large bowl, combine the
pecans, sugar, corn syrup, melted butter, vanilla and egg. Pour over crust and
bake 18-22 minutes or until golden brown.
Cool completely before cutting, and store at room temperature.
Clam Chowder Casserole
Clam
Chowder Casserole
1
(8 ounce) package uncooked elbow macaroni
2
cups shredded sharp Cheddar cheese
2
(10.75 ounce) cans condensed cream of potato soup
3
(6.5 ounce) cans chopped clams with juice
2
eggs, beaten
1
green onions, diced
1/4
cup diced onion
1
tablespoon Worcestershire sauce
1
teaspoon fresh lemon juice
1
teaspoon ground black pepper
Bring
a large pot of lightly salted water to a boil. Place macaroni in the pot, cook
for 8 to 10 minutes, until al dente, and drain.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the cooked macaroni, 1
1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions,
onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large
casserole dish, and top with remaining cheese.
Bake 30 minutes in the preheated oven, until cheese is melted and
bubbly.
Baked Bean Casserole
Baked Bean Casserole
2 large cans of baked beans
1lb of any meat (I’ve used hamburger
and sausage, not together though)
4-5 potatoes
1/4 cup brown sugar
1/4 cup ketchup
diced onions and green peppers (if
on hand)
Boil potatoes until they are just
soft but not falling apart. Drain water from potatoes. Add baked beans, cooked
meat, brown sugar, ketchup, onions and peppers. Let it simmer together, about
20-30 minutes.
Hillbilly Enchiladas
Hillbilly Enchiladas
1 10 count pkg of beef and bean burritos
1 sm can of enchilada/red sauce
1 pkg of shredded cheese
Preheat oven set at 350-400 degrees. Arrange the burritos to fit into a 13×9 pan
then pour entire can of sauce on top.
Bake for 15min then take it out and put the cheese on top then put it
back in and bake it for another 15min/until cheese is thoroughly melted. (optional)Top each one with sour cream.
Tomato Dumpling Stew
|
Tomato Dumpling Stew
|
1 (14 oz size) can diced tomatoes
1 tsp sugar, more or less to
taste
1/4 tsp Kosher salt
1/4 tsp black pepper
2 Tbsp butter
1/2 cup biscuit baking mix*
3 Tbsp milk
In a soup pot, put the diced
tomatoes (along with all liquid in can), add the sugar, salt, black pepper, and
butter, stir. Put on medium-high heat
and bring mixture to a gentle boil, then turn down, cover, and simmer slowly
for 15 minutes or until creamy and bubbling hot, stirring often. Prepare the dumplings in a separate bowl by
mixing together the dry biscuit mix with milk until just combined – don’t over
mix – the dough should be slightly lumpy.
Uncover pot and divide the biscuit dough into 4 sections and drop onto
the tomatoes. Cover pot and continue simmering slowly for 10 minutes – do not
peek! Uncover and test dumplings for doneness by inserting a toothpick into a
dumpling; it should come out clean. Spoon
into 2 bowls, each bowl getting 2 dumplings.
Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese
1/2 pound of medium short
cut pasta (elbows, shells)
3 cups of cooked shredded
or chopped chicken
8 ounces of Velveeta
cheese, cubed
1 (10.75 ounce) condensed
Cheddar cheese soup
1 cup of milk
1 cup of shredded sharp
cheddar cheese
1 (3/4 ounce) packet of
Ranch Dressing and Dip Mix (like Hidden Valley)
1/8 to 1/2 cup of hot
sauce, or to taste
Preheat oven to 350
degrees F. Butter a 2 quart casserole dish; set aside. Add pasta to boiling
salted water, cook to al dente; drain well and add to casserole dish. Stir in
chicken. Heat the Velveeta and soup
together until cheese is melted. Blend in the cheddar cheese and milk. Stir in
the Ranch dressing mix and hot sauce; pour over chicken and pasta and stir.
Bake, uncovered, at 350 degrees F for 30 to 35 minutes, or until heated through
and bubbly. Cook's Notes: I use 1/4 cup
of hot sauce which leaves a nice, pleasant burn on the tongue and is plenty of
heat for me. You may want it with more or less fire. May also substitute
drained, canned chicken - you'll want a larger sized can of a good quality
chicken, two is even better, or substitute chicken you've pulled from a
rotisserie chicken. Top with buttered bread crumbs and crumbled bleu cheese on
top, rather than green onion and bacon.
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