Tuesday, November 06, 2007
2 C Flour
1 tsp baking soda
1/4 tsp salt
1/2 C butter
3/4 C brown sugar
2 1/3 C mashed banana (I used 4 bananas, but lots of people used 5)
Prehead oven 350. Grease 9x5 bread pan. Combine dry ingredients in a bowl. Cream butter and sugar (I cheated and did mine in the kitchenaid, worked great). "Stir" in eggs and then banana. "Stir" in flour gradually just until mixed. Pour into pan and bake for 60-65 minutes. Cool 10 minutes. Then turn out on rack.
1/4 C brown sugar
3 T Flour
2 T Butter
1/3 C chopped Walnuts.
I just mixed this together with a fork until it formed crumbs and I dumped it onto the bread 30 minutes into cooking. I still had to cover it with tin foil at the end to keep it from burning, so probably 15 min would do it!
Monday, November 05, 2007
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter
*So, I made mine in the Kitchenaid instead of the bread machine. I just mixed the dry ingredients together in a bowl except for the yeast. I put the water and oil in the mixer and then took out a third of the dry ingredients and mixed it with the RapidRise yeast and dumped it into the water while it mixed with the dough hook. Then I added the rest of the dry ingredients slowly. I was also out of parmesan cheese, so I just did without and they were still good. I rubbed a stick of butter over the top while they were still warm and yum!
GARLIC BUTTER: (I didn't try this, but next time...)
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Tuesday, October 23, 2007
1/4 C margarine
2 cans Pillsbury crescents (or make your own dough, see Easy One Rise Rolls)
1 can cream of chicken soup
8 oz cream cheese
1-2 C cooked, cubed chicken (you can use the canned if you're short on time:)
Melt margarine and cream cheese together (or just use low fat crm cheese to make them a little lower in fat and mix it with beaters. You can even add the chicken and just mix it all up). Add cooked chicken.* Place spoonful of cream cheese/chicken mixture at wide end of crescent and roll it up. Place all crescents on ungreased cookie sheet and back at 375 for about 10 min until golden brown. Serve wamr with hot cream of chicken soup oured over like a gravy.
*I like to add the cream of chkn soup to the cream cheese mixture and stuff it all inside!
1 1/2-2 lbs Hamburger
3 Stalks Celery
Lots of Salt and Pepper to taste.
Brown the Hamburger in a large skillet with salt and pepper. Then add vegetables--I've listed my favorite, but whatever you like and however much you want will do! Add water for the broth and cook until the veggies are soft. You will want to add lots of salt and pepper for taste. You can also thicken the broth with flour or cornstarch, but I like it clear. I love being able to taste all the vegetables without alot of extra spice.
Monday, October 22, 2007
1 C Milk
1 tsp Salt
1/4 C Margarine
1/4 C Sugar
1/2 C Warm Water
3 pkgs (each pkg is 2 1/4 tsp) yeast (I used rapid rise)
2 eggs, beaten
5 1/4 C flour
Put milk in microwave on High for 2 min (mine had a little film on the top afterward that I scooped off....so, maybe stir it halfway or something:) Stir in marg, sugar, salt until marg is melted. Set aside.
Disolve yeast in warm water. Add milk and eggs to yeast, stir. Add flour a little at a time. Beat well after each addition, until dough can be handled. Knead on a floured surface until smooth and elastic. (I didn't knead that long and these still turned out to be the best scones I've ever made). Let rise 30 min. Stretch into scones and fry in oil on medium heat until brown on both sides (turning once). (Be generous with the oil in your pan and let it get hot before adding:)
Friday, September 28, 2007
Best Brownies ever.
Grease a 9X13 pan and preheat the oven to 350.
In a big bowl, or mixer add:
1 cup BUTTER (the real stuff, baby)
2 cups sugar
2 tsp vanilla
Cream these together.
In a separate bowl, mix:
1 cup flour
2/3 cup Hershey's cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Gradually blend dry ingredients into moist ones. (add nuts if you'd like or not, whatever) Spread in 9X13 pan, bake for 35 minutes (or until a knife comes out clean). Cool, frost, cut into squares, die happy.
Super Amazing, Fool Proof, Creamy Brownie Frosting
6 TBS Butter
6TBS Hershey's cocoa
2 TBS honey or corn syrup
1 tsp vanilla
2 Cups powdered sugar
1-2 TBS milk
Cream butter, cocoa, corn syrup, and vanilla. Add powder sugar and milk, beat to spreading consistency, spread on cool brownies (except you'll never be able to wait for them to cool all the way, so it will be a ll warm and gooey and beautiful bliss).
This isn't exactly a healthy vegetarian snack, but it is a tasty "appetizer" (or y'know, the main course if you're eating at my house).
Chicken Fingers with Honey Mustard
4 skinless boneless chicken breasts
1 cup flour
½ tsp salt
¼ tsp each pepper and Season All
1/2 cup milk
1 cup vegetable oil for frying
1. Mix flour, salt, pepper, Season All in a shallow bowl. Mix milk and egg in a separate bowl. Cut up chicken into ½ by 2 inch strips.
2. Dip chicken in egg and milk mixture, then roll in flour to coat well. Set aside on a sheet of wax paper.
3. Pour ¼ inch of oil into a large skillet. Heat over medium high. Place part of the chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes or until golden brown and crisp. Drain on paper towels.
Mix ½ cup honey with ¼ cup
Serve chicken with ranch dressing, ketchup, honey mustard.
1 cup pitted ripe olives
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
1 tsp capers (i HATE capers, I never use them for anything! So leave these out if you know what's good for you!)
1 tsp olive oil
3 TBS mayonnaise
2 medium tomatoes, chopped
3 thinly sliced green onions
1 TBS fresh snipped basil or 1 Tsp dried basil or
1 TBS olive oil
1/8 tsp pepper
1 baguette French bread (the long skinny ones)
2 TBS olive oil
½ grated parmesan (NOT the sawdust kind in the green
can, the nice stuff in the cheese section.
For olive paste, in blender or food processor combine olives, garlic, vinegar, capers, mayonnaise, and the 1 tsp olive oil. Cover and blend until smooth.
For tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 TBS olive oil, and pepper.
For the toast, cut bread into ½ inch thick slices. Use the 2 TBS olive oil to lightly brush both sides of each slice. Place on an ungreased baking sheet. Bake at 425 for about 5 minutes or until crisp and light brown, turning once.
To assemble, spread each piece of toast with a thin layer of olive paste. Top with about 2 TBS tomatoes and sprinkle with parmesan cheese. Return to oven for 2-3 minutes until cheese starts to melt and toppings are heated through. Serve warm.
4 cups cooked Calrose (sticky white) rice
6-8 Nori sheets (seaweed paper)
1 Avocado, sliced
6 oz (1 can/bag) tuna or crab meat
Sushi Rice: While it is hot move into a large bowl and sprinkle with sushi vinegar (I just use white or rice vinegar) and mix rice swiftly with a wooden spoon. Cover bowl with a damp towel and let rice cool to room temperature.
Sushi Rolls: Put some water in a small bowl and put aside. Cut a piece of aluminum foil just a bit larger than a sheet of Nori. The Nori has a shiny and a dull side, but it shiny side down on the foil. Spread an even layer of rice (between 1-2 cups) carefully over the Nori, leaving and 1 inch space at one edge. Place your filling in a row on the edge across from your 1“ space. Hold your fillings as you roll the Nori away from you, towards the 1” space edge. When you get to the end of the roll, dip your fingers in the water and moisten the edge to seal the sushi roll. Wrap it up in the foil and refrigerate for about an hour. When ready to eat, carefully open the foil and slice the sushi. Serve with wasabi and soy sauce.
Grilled Chicken (3-ish breasts, depending on the size--you want 2 C chopped)
1 C cheese (Mozzerella is yummy, cheddar totally works tho)
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1/2 C Sour Cream
1 Can Green Chiles
8 8in. Flour Tortillas (or you can use corn tortillas, you just need more of them:)
Mix ingredients (like I said, you can totally guess at the measurements, add until it looks yummy:). Then fill tortillas with mixture, reserving a bit to pour over the top. Roll up the tortillas in a 13x9 in casserole pan like enchiladas. Pour remaining mixture on top. I also like to grate a little extra cheese on top of that. Bake at 350 for about 25 min or until bubbily.
Wednesday, September 26, 2007
1 tsp. Salt
1 C. Shortening
1/2 C. Water
Combine the flour and salt. Cut in the shortening and mix until it looks like fine crumbs. Stir in water until it forms a ball (this is the part where you don't want to mix it too much or it will not be so flaky and light, I think;). Divide in half and shape, wrap in plastic and refrigerate for 4 hrs. Makes a top and bottom crust, or 2 bottom crusts for pumpkin pie!!!
1 1/2 C Pumpkin
3/4 C Sugar
1/2 tsp. Salt
1-1/4 tsp. Cinnamon
1/2-3/4 tsp. Ginger
1/4-1/2 tsp. Nutmeg
1/4-1/2 tsp Cloves
3 eggs, slightly beaten
1 1/4 C milk
6 oz evaporated milk (or use 2 cans instead of adding the fresh milk, mmm....)
Mix pumpkin, sugar, spices. Then add eggs, milk. Pour into baked crust. Bake 400 degrees, 50 minutes. Check with a knife to make sure it's done. Also, watch the crust so it doesn't burn (you can put tin foil around the edge if it looks dark).
6 slices bread w/o crust and buttter one side (butter side down)
4 C cheese
1 (4 oz) can green chiles
Ham/Bacon, Sausage, whatever you want, cooked and chopped
1 tsp Salt
1 tsp. Paperika
1 tsp Oregano
1/2 tsp Pepper
1/4 tsp. garlic powder
1/4 tsp dry mustard powder
Put bread butter side down in a casserole dish.
Layer Cheese, Green Chiles, Meat on bread.
Beat together the egg and the milk. Mix in seasonings.
Cover and chill casserole overnight.
Bake 325 for 50 min without a cover.
Let stand 10 min.
Tuesday, September 25, 2007
1 pound frozen boneless skinless chicken breast tenders
About 4 cups water (OR chicken stock OR water + a chicken bullion cube or 2)
About a tsp each of thyme, sage, celery salt, pepper, and Season All
About 1-2 TBS each salt, minced garlic, dried onion
A dash of crushed red pepper
2 Celery stalks, chopped
10-15 baby carrots, chopped
8 oz. pasta
Boil the chicken with the water, vegetables, and spices (I would highly recommend using chicken broth or bullion if you have it, I didn't, but it would have improved things a bit). In about 20-30 minutes the chicken will be cook, scoop it out and chop it into bite size bits. Simmer until carrots are tender. Add the pasta (egg noodles, penne, whatever, pasta's pasta, right? Maybe not lasagna noodles, but then again, may so.) and cook for another 8-15 minutes, until pasta is tender.
Now, here's the kicker, being sick, therefore, not in my right mind, I wanted not just soup, but also garlic mashed potatoes - so I prepared the soup and let it simmer on low whilst I made garlic mashed potatoes. Then I combined 1.5 TBS (or one big scoop) of cornstarch to 1/4 cup water, mixed it thoroughly and added it to the soup, allowing it to reach a boil for a few minutes, thus thickening the broth to a nice almost gravy consistency. We then served the soup (pasta, chicken, and all) over the mashed potatoes. AND it was really yummy.
So yeah, sure you could open a can of fancy pants chicken and noodle soup, but the noodles ALWAYS taste funny and the soup is too salty and there's not enough chicken. OR you can make it yourself and within an hour you can have a whole pot of yummy health.
Thursday, September 06, 2007
1 1/3 C sugar
3/4 tsp salt
3/4 C shortening
2 tsp baking powder
3/4 c milk
1 tsp vanilla
1 (3 oz) cream cheese (soft)
14 oz sweet-condensed milk
1/3 C lemon juice
2 tsp cinnamon, divided
1 C (29 oz) sliced peaches and chopped (well-drained) or 21 oz apple pie filling
1 C chopped nuts, divided
1/3 C brown sugar
Preheat oven 350.
In lg bowl comb. flour, sugar, salt; cut in shortening until crumbly.
RESERVE 1 C crumb mix!
To remaining crumbs, add paking pdr, then milk, eggs, vanilla. Beat on med. speed 2 min.
Spread into greased 13x9 in pan.
Bake 25 min. until set.
Meanwhile, in a small bowl, beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice, then drained peaches, 1/2 cup chopped nuts, and 1 teaspoon cinnamon, set aside.
In small bowl, comb. reserved crumbs, remaining 1/2 C nuts, 1 tsp cinnamon, and brown sugar. Spoon peach mix evenly on top of cake. Sprinkle with crumb mix. Bake 35 min longer until set. Cool. Serve warm.
1 C sugar
2/3 C pumpkin puree
1 tsp lemon juice
3/4 C flour
1 tsp. baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
8 oz cream cheese
4 Tbsp butter
1 C powder sugar
1/2 tsp vanilla
Preheat oven 350. Grease and flour 10x15 in jelly roll pan (or I make do with whatever other pan I have:).
In large mixing bowl: beat eggs, sugar on high 5 min. Mix in pumpin (I'm usually generous on the pumpkin puree portion) and lemon.
In another bowl combine flour, baking pdr, salt, cinn, ginger (I am very generous with my spices I usually sprinkle in some pre-mixed pumpkin spice too). Stir into pumpkin mix.
Spread batter into pan. Sprinkle pecans (optional, I never have pecans:)
Bake 12-15 min. until springy. Turn out on powder sugar dusted towels (one for the top, one for the bottom). Roll warm bread up in the towels to keep it from sticking to itself and help it keep the rolled shape while you prepare the filling. Cool 20 min.
In a small mixing bowl, mix cream cheese, butter, sugar, and vanilla.
Unroll the bread and fill with cream cheese mixture. Roll again and wrap in waxed paper and refrigerate. Serve chilled.
1 C water
1 cube butter (1/2 c)
Boil water with butter. Take off of heat and add:
1 C flour
Grease cookie sheet and pour batter into it. Cook 425 for 20 min.
Mix 2 small instant puddings (of your choice, I think we usually did vanilla) with 8 oz. cream cheese and 4 cups of milk. Pour over the crust. Cover with cool whip.
Drizzle with chocolate syrup (optional)
Italian Bread Crumbs
Salt and Pepper to taste
Preheat oven to 350. Salt and pepper chicken, you can also add extra italian seasoning if you like. Roll in Bread Crumbs and pan sear chicken in hot frying pan. When golden brown, place on cookie sheet (I like to foil it so I don't have to wash it:) and put it in the oven on 350 until the juices run clear. Then top with warmed spagetti sauce and mozarella cheese. I always serve with a side of spagetti, cuz the sauce is already done. Easy meal, tastes gourmet! Also, if you don't want to splurge on mozzarella, cheddar works just fine too!
1 TBS Sesame Seeds
1/4 CUP soy sauce
3 TBS oil
1 TBS brown sugar
1 TSP onion powder
1/4 TSP garlic salt
1/4 TSP ground ginger
1/4 TSP ground black pepper
1-1.5 lbs chicken (I used those handy dandy boneless skinless chicken breast tenders)
TOAST (I had already toasted sesame seeds, but if you don't) just put the seeds in a dry skillet on medium heat, stirring frequently until seeds are golden brown and fragrant. Pour out of pan to avoid over toasting, i.e. burning.
MIX all ingredients, except meat, in zip top freezer bag (or a glass dish). Mix them up good and add meat. Turn to coat well.
REFRIGERATE at least 30 minutes (longer = more flavor). Remove meat and discard any remaining marinade.
Cook the suckers ... grilling them tastes great. The recipe also suggests broiling on high, either way, 4-5 minutes on each side. So good!!
HURRY, grilling season is almost over!!!
Sunday, August 26, 2007
Mix all this stuff together with your mix master:
1 cube softened margarine
1 3/4 cup sugar
1 teaspoon vanilla
½ cup dry powdered milk (the “instant” kind...most of them are)
1/3 cup cocoa powder (the dark bitter stuff)
3/4 teaspoon baking powder
½ teaspoon salt
1 1/4 cup flour
Batter will be stiff. Spread into a greased 9x13 baking pan. Bake for 28-30 minutes, at
somewhere between 325 & 350 degrees. Don’t over bake. (Don’t over eat!!)
Now! These brownies are real tasty with chocolate frosting of some kind, but, they’re EVEN
BETTER UN-frosted, with a scoop of vanilla ice cream on them, and covered with this sauce:
Chocolate Microwave Sauce
Add all this dry stuff and mix it well::
1 cup sugar
3 Tablespoons cornstarch
1/4 cup cocoa powder
Then put in 1 cup of water and stir it up.
Microwave on high power for about 2 minutes, or until it just begins to thicken. Then take it out,
stir in 2 Tablespoons of butter or margarine, and 2 teaspoons of vanilla.
Microwave again for about 1-1 ½ minutes more, til thick. Don’t go too long in the microwave or
it can get Way Too Thick. (You can cure this by adding water, and Stirring Soundly, by the
Anyway, when it’s thick but not TOO thick, pour it over the ice cream and brownie.
Tuesday, August 21, 2007
1 pkg lasagne noodles
2 lbs-ish hamburger
2 cans tomato sauce
1 small pkg sour cream
1 small pkg cottage cheese
1 can chopped olives
pinch of salt
1 1/2 c-ish of shredded cheese, or however much you like!
Boil noodles. Brown hamburger with a little salt and pepper if you like. When brown, add tomato sauce. You can also add a dash of cornstarch if it's runny.
In a small bowl, stir together about 3/4ths of the sour cream and cottage cheese. Add olives and a bit of salt. I know there are actual measurements, but honestly, I lost the recipe and this works just as well:) Just add until it tastes/looks good. You can't go wrong.
Then go ahead and layer it! I do noodles, meat sauce, noodles, sour cream mixture, noodles, meat sauce and then shred cheddar over the top.
Bake at 375 for about 45 min or until bubbily. (Also, I like to cover the top with tin foil so it doesn't get dried out). Okay, The End.
Jumbo, flash frozen, pre-cooked, Shrimp - about 6 pieces per person works well for our family
1/4 stick of butter
2 Garlic cloves
Parsley, oregano, crushed red pepper, rosemary, salt, pepper, chives, onion flakes, you know, what every yummy spices you like.
Noodles (we used linguine)
Thaw the shrimp by running cold water over them in a colander; set aside. Boil and salt water, drop in noodles. In a skillet, on medium heat, melt butter with a few TBS of olive oil. When that is nice and melty, add garlic, onions and all the spices your heart enjoys (we used all those listed above, in moderation). Let the garlic get happy, but not toasty. Drop in the shrimp. They are already cooked, so you are just warming them through and covering them in yummies. Then turn the heat way down. When the noodles are done, drain and combine them with the shrimpy buttery happiness.
We served this with apple slices, steamed cauliflower, and watermelon. It is my current theory that fruit and veggies should make up the main parts of your meal and the meats and grains should be treated more like small side dishes.
Saturday, August 18, 2007
1 pkg. Stove Top
4 boneless, skinless chicken breast halves
1 can crm of mushroom soup
1/3 c sour cream or milk
*I always half recipe this for our little family
Mix Stuffing pouch with 1 2/3 C water, set aside.
Place chicken in 13x9 baking dish. Mix soup and sour cream; pour over chicken. Spoon stuffing evenly over top.
Bake 375 for 35 min.
Thursday, August 16, 2007
Homemade Fresh Salsa
4 Roma Tomatoes, diced
1/2 onion, chopped
1 garlic clove, diced or pressed
1 bunch of cilantro, finely chopped
1/2 jalapeno, diced (leave some seeds for heat, if desired)
juice from half a lime
salt and pepper to taste.
Mix tomatoes, onion, garlic, cilantro, jalapeno in a bowl. Squeeze lime juice over. Taste and add salt and pepper as needed. This has almost no calories and is great with corn chips, over chicken, pasta, grilled steaks ... it's just a great healthy thing.
Wednesday, August 08, 2007
6 small boneless skinless chicken halves (I'm on a low meat thing, just used 3 little tender things)
1 can condensed cream of chicken soup
1/3 cup sour cream
1 10 oz pkg frozen mixed vegetables (I like broccoli, cauliflower, and carrots) - THAWED.
1 pkg Stove top stuffing mix, northern style with long grain and wild rice (PREPARED!)
1. Heat up oil or spray skillet. Add chicken. Cook on medium heat, 5 minutes on each side.
2. Mix soup, sour cream, and vegetables. Pour over chicken. Top with prepared stuffing. Reduce heat to low; cover.
3. Cook an additional 10 minutes or until chicken is cooked through.
So .. I love stuffing and love the quick recipe things they put on the boxes, which is, of course, where I got this recipe. However, I did not read it carefully enough and dumped the uncooked stuffing on my chicken and sauce mixture. THEN, as I was typing the instruction in here, I realized the stuffing needed to be already prepared before I added it to the chicken. I knew this recipe sounded TOO easy. So I quickly added some butter chunks, some water, and am now praying for the best .... There's the timer now .. hold on .... the rice needed a little more time, but other than that, mmmm, comfort food. This will feed my troupes for a couple days! A lovely green salad with ARUUUUUGALA, some cantaloupe chunks, and delicioso! Dinner, tonight!
Tuesday, July 31, 2007
1 box Macaroni and cheese dinner
1 can tuna
1/2 bag mixed veggies (ours was carrots, peas, corn, green and lima beans)
Cook mac and cheese according to box directions, add drained tuna, add veggies (if frozen, just turn the stove down to low and put a lid on it for 5-10 minutes until the veggies are all warm and happy). Enjoy the white trashy goodness.
Wednesday, May 30, 2007
1 pkg. herb and onion stuffing
1 can cream of mushroom soup
8-10 pork chops (though I can't imagine I'd ever cook more than 4 at a time ... maybe it I froze them?!)
1/2 can milk (arggg - i detest recipes that call for half a can ... the other half is just wasted. I bet regular milk or whole, or even sour cream would work ... but no, i have to stick to the recipe so as not to accidentally kill my family)
Prepare stuffing according to directions on box - put in a 9x13 baking dish.
Bake 350. 1 hour.
That's all I've got. Hope it works. I might suggest adding a bit of seasoning to the chops. Not sure when the milk and soup come in, but I would wager to guess after the chicken, before the stuffing, combined. And I would call this magnificent conglomeration of normalcy ... Sumptuous Pork Chop Delight.
(spell check was off, sorry!)
1 TBS oil
2 cups water
5 glorious cups of fresh broccoli florets (bite size)
1 pkg stuffing (yes, stove top whole wheat for chicken, mmm)
1 cup shredded cheddar cheese (everything is better with cheese)
Cook chicken in the hot oil on medium high, 6 minutes on each side or until cooked through. Remove chicken from skillet and cover to keep warm (or if you have that handy "keep warm" setting on the microwave, now's the time to try that out!).
Add water and broccoli to skillet, bring to a boil. Add stuffing, stir until just moistened.
Return chicken to it's loving place in the skillet; sprinkle with a shower of shredded cheddar cheese. Reduce heat to low; cover. Cook 5 minutes, or until cheese is melted.
1 can (14.5 oz) diced tomatoes (try the garlic & olive oil kind)
1 pkg stuffing mix (try stove top whole wheat for chicken, it's my favorite and my best!)
2 cloves garlic, lovingly minced
1 pound of chicken (or so) hacked into bite size pieces.
1 tbs dried basil leaves (or fresh, more so, if you roll that way)
1 cup shredded mozzarella cheese
Preheat oven to 400. Place tomatoes with all their lovely liquid into a medium bowl. Add stuffing mix, 1/2 cup hot water and garlic; stir until moistened ans set aside.
Lovingly arrange chicken into 9X13 baking dish, sprinkle with basil and cheese. Top with the prepared stuffing.
Bake for 30 minutes or until the chicken is cooked through.
GOES GREAT WITH A NICE BAG OF SALAD!
ooo, and bread sticks, mmm.
3/4 cup hot water
1 pound (or so) boneless skinless chicken, cut into bite size pieces.
1 can cream of chicken soup
1/4 cup sour cream
1 bag mixed veggies, thawed, drained
Preheat oven to 400. Sprinkle 1/2 cup of dry stuffing mix evenly on bottom of a 9X13 baking dish. Set aside. Add hot water to remaining stuffing mix, stir until just moistened. Set aside.
Place chicken (seasoned with salt and pepper) over dry stuffing in baking dish. Mix soup, sour cream and veggies; spoon over chicken. Top with the prepared (moistened) stuffing.
Bake for 30 minutes or until chicken is cooked through.
Chicken Parmesan Alfredo
4 boneless skinless chicken breasts (though I prefer the chicken tenders one can buy now)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs (I'll post my recipe for these later)
1/4 tsp paprika
1 jar Alfredo sauce (i guess you could make some, but I never have cream around)
1/2 cup shredded mozzarella cheese
1 medium tomato (or a drained can of diced ones)
Preheat oven to 400. Dip chicken in egg then breadcrumbs combined with paprika, coat well.
Arrange chicken in a 9X13 baking dish. Bake uncovered for 20 minutes
Pour 1 cup sauce over chicken, top with cheese, then tomato. Bake another 10 minutes (make sure chicken is cooked through). Serve with noodles and remaining sauce, sprinkle with some grated Parmesan.
Thursday, May 03, 2007
Fiesta Chicken Casserole
Bake Time: 40 minutes
1 pkg. (15 oz.) refrigerated pie crust
1 jar (16 oz.) Pace® Chunky Salsa
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) Swanson® Premium Chunk Chicken, drained
1 can (about 15 oz.) black beans, drained and rinsed
PREHEAT oven to 400°F. Bring pie crust to room temperature. MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan. PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry. BAKE for 40 to 45 min. or until pie crust is golden brown.
PREHEAT oven to 400°F. Bring pie crust to room temperature.
MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan.
PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.
BAKE for 40 to 45 min. or until pie crust is golden brown.
Monday, February 12, 2007
Boil 8 cups of water.
Add soup mix, add meat or veggies or what have you.
Cook for 15 minutes and eat.
I added half a pound of ground beef to the minestrone and a bit of salt and pepper and everyone had 2nds. So, if you've been thinking about trying this product, I can recommend it. Plus their website has a bunch of recipe ideas which you can try and post your outcomes here. And it was cheap, like $2.89 and it made like 8 servings (or 5 if they're hungry), which is way cheaper than if you buy canned soup and probably cheaper than if you buy all the ingredients and make it yourself.
For about 8 servings (I halved it for my family)
1 LB bag of elbow macaroni
2 TBS vegetable oil
2 C Green pepper chopped
1 TBS Garlic chopped
2 LBS Lean Ground Beef
3 C canned crushed tomatoes
salt and pepper
1 tsp each dried basil, ground cumin, and dried oregano
2-3 C grated cheddar cheese
Heat oven to 350. Cook macaroni to just done - not over done, drain and set aside. Heat oil in skillet, add peppers, onion, and garlic, saute until soft. Add ground beef and cook until brown. Add tomatoes, salt and pepper to taste, and basil, cumin, and oregano. Combine macaroni and beef mixture. Spread into a 9X13 baking dish. Top with cheese and bake for 20-25 until cheese is lightly brown and bubbly.
Oh, and when I made it I didn't have green peppers, cumin, or basil, so I used celery salt, chives, parsley and Season All. Since then I have bought cumin and can't wait to use it, it smells really good!
Tuesday, February 06, 2007
Leftover Ham, cubed
2 cans Crm Mushroom Soup
Dash of Milk
Green Bell Pepper, chopped
We just cube the leftover ham into cooked noodles, add soup and a little milk to thin to desired consistancy and then chopped bell pepper. It's amazingly good!
Ham and Beans
On the ham topic, we also like to soak beans overnight and then add the ham bone to the crockpot the next day with some onion, garlic, salt, and pepper for ham and beans.
****Also just wanted to say THANKS, BRANDY for the barbecue leftover roast idea! Dave LOVED it! Awesome idea, thanks!