Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Saturday, February 28, 2015
Saturday, February 21, 2015
COUNTRY FARM CHICKEN CASSEROLE
COUNTRY FARM CHICKEN CASSEROLE
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder
Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder
Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Baked Teriyaki Chicken with Sriracha Cream Sauce
Baked Teriyaki Chicken with Sriracha Cream Sauce
1 lb uncooked boneless skinless chicken breasts, cut into chunks
1 c uncooked rice
1/2 c teriyaki sauce
1/4 c mayonnaise
1-2 Tbs sriracha sauce
optional toppings: sesame seeds, green onions
Prepare rice according to package directions. While the rice is cooking preheat oven to 425°F. Line an 8×8 baking pan with foil and spray with non-cook cooking spray. Place chicken pieces into the baking pan, pour teriyaki sauce on top, and cover pan with foil. Bake for 20-25 min then remove from oven. Flip the chicken pieces over and spoon teriyaki from the pan on top of the chicken. Return to the oven, uncovered, for 5-8 min, or until chicken is cooked through. Cooking time will depend on the size and thickness of the chicken pieces. To make the sriracha cream sauce, whisk together the mayo and sriracha until combined. Place in a squeeze bottle, or a ziplock sandwich bag with a tiny piece of a corner snipped off. To serve, place rice on a serving platter, then add cooked chicken, and top with teriyaki sauce from baking pan, cream sauce (I placed it in a ziplock bag, clipped the corner, and squeezed it on), and optional toppings.
1 lb uncooked boneless skinless chicken breasts, cut into chunks
1 c uncooked rice
1/2 c teriyaki sauce
1/4 c mayonnaise
1-2 Tbs sriracha sauce
optional toppings: sesame seeds, green onions
Prepare rice according to package directions. While the rice is cooking preheat oven to 425°F. Line an 8×8 baking pan with foil and spray with non-cook cooking spray. Place chicken pieces into the baking pan, pour teriyaki sauce on top, and cover pan with foil. Bake for 20-25 min then remove from oven. Flip the chicken pieces over and spoon teriyaki from the pan on top of the chicken. Return to the oven, uncovered, for 5-8 min, or until chicken is cooked through. Cooking time will depend on the size and thickness of the chicken pieces. To make the sriracha cream sauce, whisk together the mayo and sriracha until combined. Place in a squeeze bottle, or a ziplock sandwich bag with a tiny piece of a corner snipped off. To serve, place rice on a serving platter, then add cooked chicken, and top with teriyaki sauce from baking pan, cream sauce (I placed it in a ziplock bag, clipped the corner, and squeezed it on), and optional toppings.
Slow Cooker Garlic Ranch Chicken
Slow Cooker Garlic Ranch Chicken
4 uncooked boneless chicken breasts
1 package of dry ranch dressing mix
1 c. milk
1 c. mayonnaise
1 tsp. minced garlic
Mix all ingredients in slow cooker and cook on LOW for 4-6 hours.
4 uncooked boneless chicken breasts
1 package of dry ranch dressing mix
1 c. milk
1 c. mayonnaise
1 tsp. minced garlic
Mix all ingredients in slow cooker and cook on LOW for 4-6 hours.
3-Ingredient Slow Cooker Ranch Pork Chops
3-Ingredient Slow Cooker Ranch Pork Chops
4-6 uncooked pork chops
1 envelope of dry Ranch dressing mix
2 cans Cream of Chicken soup (I don’t add any water)
Put all ingredients in slow cooker and cook on LOW for 4-6 hours.
4-6 uncooked pork chops
1 envelope of dry Ranch dressing mix
2 cans Cream of Chicken soup (I don’t add any water)
Put all ingredients in slow cooker and cook on LOW for 4-6 hours.
Thursday, February 12, 2015
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.
Quick Summer Fruit Salad
Quick Summer Fruit Salad
1 pkg vanilla instant pudding
1 can pineapple
1 lb. strawberries
1 cup blueberries
3 bananas, sliced
In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the rest.
1 pkg vanilla instant pudding
1 can pineapple
1 lb. strawberries
1 cup blueberries
3 bananas, sliced
In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the rest.
No-Boil Baked Cheese Tortellini
No-Boil Baked Cheese Tortellini
1 (24-26oz) jar pasta sauce
1 1/2 cups water
19 oz bag frozen cheese tortellini
2 cups shredded mozzarella, divided
1/4 cup parmesan cheese
1 lb sausage, cooked and crumbled
Preheat oven to 400 degrees. Lightly grease 9x13 pan; set aside. Combine sauce, water, 1 cup of mozzarella, sausage, parmesan and cheese tortellini. Pour into 9x13 pan and cover with foil. Bake for 35 minutes. Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.
1 (24-26oz) jar pasta sauce
1 1/2 cups water
19 oz bag frozen cheese tortellini
2 cups shredded mozzarella, divided
1/4 cup parmesan cheese
1 lb sausage, cooked and crumbled
Preheat oven to 400 degrees. Lightly grease 9x13 pan; set aside. Combine sauce, water, 1 cup of mozzarella, sausage, parmesan and cheese tortellini. Pour into 9x13 pan and cover with foil. Bake for 35 minutes. Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.
Beef and Potato Bake
Beef and Potato Bake
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, brown the ground beef; drain fat. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste. Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, brown the ground beef; drain fat. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste. Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
Pork Chop Bake
Pork Chop Bake
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Cowboy Casserole
Cowboy Casserole
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine. Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine. Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
King Cake Bites
King Cake Bites
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 tsp lemon juice
2 tsp cinnamon
2 cans (8 oz each) refrigerated crescent dinner rolls
Glaze
1 cup powdered sugar
2 Tbsp milk
yellow, green, purple sugar
Preheat oven to 350 degrees. Beat cream cheese, 1 cup powdered sugar and lemon juice with mixer until well blended. Separate dough into 8 rectangles; seal seams. Sprinkle each rectangle with approximately 1/4 teaspoon of cinnamon. Spread cream cheese mixture down middle of each rectangle. Fold each rectangle lengthwise into thirds to enclose filling (bring long edges up to cover cream cheese); cut each into 4 squares. Place, seam-sides down, on baking sheet. Bake 13 to 15 min. or until golden brown. Cool slightly. Mix together remaining 1 cup powdered sugar and milk. Spread on top of King Cake Bites and sprinkle with colored sugars.
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 tsp lemon juice
2 tsp cinnamon
2 cans (8 oz each) refrigerated crescent dinner rolls
Glaze
1 cup powdered sugar
2 Tbsp milk
yellow, green, purple sugar
Preheat oven to 350 degrees. Beat cream cheese, 1 cup powdered sugar and lemon juice with mixer until well blended. Separate dough into 8 rectangles; seal seams. Sprinkle each rectangle with approximately 1/4 teaspoon of cinnamon. Spread cream cheese mixture down middle of each rectangle. Fold each rectangle lengthwise into thirds to enclose filling (bring long edges up to cover cream cheese); cut each into 4 squares. Place, seam-sides down, on baking sheet. Bake 13 to 15 min. or until golden brown. Cool slightly. Mix together remaining 1 cup powdered sugar and milk. Spread on top of King Cake Bites and sprinkle with colored sugars.
Tuesday, February 3, 2015
Smothered Chicken over Creamy Cheese Grits
Smothered Chicken over Creamy Cheese Grits
4 chicken breast cutlets or 4 chicken thighs
Salt, pepper
Creole or Cajun seasoning
All-purpose flour
Cooking oil, mixed with bacon fat for best flavor
1 tablespoon butter
1 rib celery, diced
1/2 bell pepper, diced
1/2 large sweet onion, diced
1 cup rich chicken stock
Dry the chicken with paper towel and pound until uniform in thickness; the thinner the better but not so thin as the pieces break apart. Season each side with a light sprinkle of salt, pepper and Creole (or Cajun) seasoning. Dust each side heavily with flour. Set aside in a single layer. Heat a large skillet over medium-high heat and when hot, add about 2 tablespoons of the oil mixture. When shimmering, add chicken to pan being careful not to overcrowd pan. You most likely will have to cook in two batches. Allow to cook, about 2 minutes on each side until nice and brown; do not overcook. Add more oil as needed making sure meat is 'sizzling' in pan. Remove to plate and put aside. Begin the vegetable reduction by immediately adding butter and when melted, add vegetables. Cook stirring often scraping up the brown bits on the bottom of pan. Continue until vegetables are softened and onions are slightly browned around the edges. Allow moisture to cook out. Sprinkle about 1 tablespoon flour on top of vegetables and slowly stir to mix in. If needed, add more flour in 1/4-teaspoon increments until moisture is absorb. Allow to cook a few minutes and slowly incorporate in the chicken stock. Simmer until slightly thicken, reduce heat to low and add chicken on top. Cover with tight fitting lid and allow cook for about 30 minutes or until vegetables have reduced to mostly liquid. Watch carefully toward the end and add more stock or water in needed.
Creamy Cheese Grits
2- 3/4 cups water
1/4 cup heavy cream
1 cup stone ground white grits
1 teaspoon salt
pinch cayenne
1 tablespoon butter
1/3 cup shredded mild cheddar cheese
Bring water to rapid boil and quickly whisk in heavy cream, grits and salt. At second simmer, add cayenne and reduce heat to low heat. Cover and cook for 20 minutes stirring often. Taste test for saltiness and creaminess adding more salt or water if needed. Stir in butter until incorporated and then slowing stir in cheese. Turn off heat. Serve on warm plates topped with smothered chicken and gravy.
4 chicken breast cutlets or 4 chicken thighs
Salt, pepper
Creole or Cajun seasoning
All-purpose flour
Cooking oil, mixed with bacon fat for best flavor
1 tablespoon butter
1 rib celery, diced
1/2 bell pepper, diced
1/2 large sweet onion, diced
1 cup rich chicken stock
Dry the chicken with paper towel and pound until uniform in thickness; the thinner the better but not so thin as the pieces break apart. Season each side with a light sprinkle of salt, pepper and Creole (or Cajun) seasoning. Dust each side heavily with flour. Set aside in a single layer. Heat a large skillet over medium-high heat and when hot, add about 2 tablespoons of the oil mixture. When shimmering, add chicken to pan being careful not to overcrowd pan. You most likely will have to cook in two batches. Allow to cook, about 2 minutes on each side until nice and brown; do not overcook. Add more oil as needed making sure meat is 'sizzling' in pan. Remove to plate and put aside. Begin the vegetable reduction by immediately adding butter and when melted, add vegetables. Cook stirring often scraping up the brown bits on the bottom of pan. Continue until vegetables are softened and onions are slightly browned around the edges. Allow moisture to cook out. Sprinkle about 1 tablespoon flour on top of vegetables and slowly stir to mix in. If needed, add more flour in 1/4-teaspoon increments until moisture is absorb. Allow to cook a few minutes and slowly incorporate in the chicken stock. Simmer until slightly thicken, reduce heat to low and add chicken on top. Cover with tight fitting lid and allow cook for about 30 minutes or until vegetables have reduced to mostly liquid. Watch carefully toward the end and add more stock or water in needed.
Creamy Cheese Grits
2- 3/4 cups water
1/4 cup heavy cream
1 cup stone ground white grits
1 teaspoon salt
pinch cayenne
1 tablespoon butter
1/3 cup shredded mild cheddar cheese
Bring water to rapid boil and quickly whisk in heavy cream, grits and salt. At second simmer, add cayenne and reduce heat to low heat. Cover and cook for 20 minutes stirring often. Taste test for saltiness and creaminess adding more salt or water if needed. Stir in butter until incorporated and then slowing stir in cheese. Turn off heat. Serve on warm plates topped with smothered chicken and gravy.
Subscribe to:
Posts (Atom)