Zesty Zucchini & Squash3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp
December 29, 2010
Microwave Popcorn
Microwave Popcorn
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
December 28, 2010
Banana Cookies
Banana Cookies
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
Pumpkin Delight
Pumpkin Delight
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Sugar-Free Peanut Butter Cookies
Sugar-Free Peanut Butter Cookies
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet. Bake in the preheated oven until center appears dry, about 8 minutes.
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet. Bake in the preheated oven until center appears dry, about 8 minutes.
No Bake Sugar-Free Cheesecake
No Bake Sugar-Free Cheesecake
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Parmesan Chicken Legs
Parmesan Chicken Legs
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
Lentil Soup
Lentil Soup
2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
December 27, 2010
Buffalo Chicken Casserole
Buffalo Chicken Casserole
1/2 cup uncooked long grain rice
1 cup of water
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken strips
2 stalks celery, thinly sliced (about 1 cup)
1 (14.5 ounce) can stewed tomatoes, undrained
1/2 cup buffalo wing sauce (such as Frank's)
1/4 cup blue cheese or ranch dressing
Cook the rice in the water as directed on the package. Heat oven to 350 degrees F.Cook the chicken and celery in the oil for about 5-7 minutes, stirring frequently. Remove from the heat. Add the stewed tomatoes and the wing sauce to the chicken. Spray an 8-inch baking dish with cooking spray. Spoon the rice into the dish to cover the bottom. Place the chicken mixture on top. Do not stir. Bake for 25-30 minutes. Drizzle the dressing over the top of the cooked casserole.
1/2 cup uncooked long grain rice
1 cup of water
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken strips
2 stalks celery, thinly sliced (about 1 cup)
1 (14.5 ounce) can stewed tomatoes, undrained
1/2 cup buffalo wing sauce (such as Frank's)
1/4 cup blue cheese or ranch dressing
Cook the rice in the water as directed on the package. Heat oven to 350 degrees F.Cook the chicken and celery in the oil for about 5-7 minutes, stirring frequently. Remove from the heat. Add the stewed tomatoes and the wing sauce to the chicken. Spray an 8-inch baking dish with cooking spray. Spoon the rice into the dish to cover the bottom. Place the chicken mixture on top. Do not stir. Bake for 25-30 minutes. Drizzle the dressing over the top of the cooked casserole.
Corned Beef and Noodles
Corned Beef and Noodles
1 package wide noodles
1 can corned beef
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup grated cheese
1/2 cup water
Cook noodles in salted water until tender. Drain and combine with remaining ingredients. May use cheese on top or bread crumbs or crushed potato chips. Bake until heated throughout and top bubbles and browns.
1 package wide noodles
1 can corned beef
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup grated cheese
1/2 cup water
Cook noodles in salted water until tender. Drain and combine with remaining ingredients. May use cheese on top or bread crumbs or crushed potato chips. Bake until heated throughout and top bubbles and browns.
December 20, 2010
Sun-Dried Tomato Chicken
Sun-Dried Tomato Chicken
2 slices bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 Tbsp. parmesan cheese
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 min. or until chicken is done (165ºF), turning after 5 min. Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
2 slices bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 Tbsp. parmesan cheese
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 min. or until chicken is done (165ºF), turning after 5 min. Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
Skillet Chicken with Tomatoes
Skillet Chicken with Tomatoes
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1 1/4 cups onion, thinly sliced
1 carrot, sliced
1 celery stalk, sliced
2 tsps chopped garlic
1 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp salt (optional)
1 can (14.5 oz) stewed tomatoes, not drained*
1 1/2 cups fat-free chicken broth*
2 cups sliced potatoes, not peeled
Spray a skillet with nonstick cooking spray. Saute chicken until browned. Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender.
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1 1/4 cups onion, thinly sliced
1 carrot, sliced
1 celery stalk, sliced
2 tsps chopped garlic
1 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp salt (optional)
1 can (14.5 oz) stewed tomatoes, not drained*
1 1/2 cups fat-free chicken broth*
2 cups sliced potatoes, not peeled
Spray a skillet with nonstick cooking spray. Saute chicken until browned. Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender.
Beef Stroganoff
Beef Stroganoff
1 lb top sirloin, cut into strips
1 1/2 cups sliced mushrooms
2 Tbsp unbleached all-purpose flour
1 cup fat-free beef broth*
1 Tbsp dried onion
1 tsp chopped garlic
1/4 tsp salt (optional)
1/8 tsp ground black pepper
1/2 cup fat-free sour cream
Brown meat and mushrooms in a skillet that has been sprayed with nonstick cooking spray. Combine flour with broth in a covered container and shake well to prevent lumps. Add to skillet along with onion, garlic and seasonings. Cook, stirring until thickened and meat is cooked. Add sour cream. Heat but do not boil. Serve over noodles or rice.
1 lb top sirloin, cut into strips
1 1/2 cups sliced mushrooms
2 Tbsp unbleached all-purpose flour
1 cup fat-free beef broth*
1 Tbsp dried onion
1 tsp chopped garlic
1/4 tsp salt (optional)
1/8 tsp ground black pepper
1/2 cup fat-free sour cream
Brown meat and mushrooms in a skillet that has been sprayed with nonstick cooking spray. Combine flour with broth in a covered container and shake well to prevent lumps. Add to skillet along with onion, garlic and seasonings. Cook, stirring until thickened and meat is cooked. Add sour cream. Heat but do not boil. Serve over noodles or rice.
Sweet Potato Hashbrowns
Sweet Potato Hashbrowns
2 cups grated sweet potatoes
1/4 cup thinly sliced onion
1/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
In a bowl, combine potatoes, onions, salt, and pepper. Separate mixture into 4 patties. In a sauté pan, heat the oil over medium-high heat, and cook potato mixture for 2 minutes on each side until golden brown.
2 cups grated sweet potatoes
1/4 cup thinly sliced onion
1/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
In a bowl, combine potatoes, onions, salt, and pepper. Separate mixture into 4 patties. In a sauté pan, heat the oil over medium-high heat, and cook potato mixture for 2 minutes on each side until golden brown.
December 14, 2010
Sesame Chicken
Sesame Chicken
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
1 carrot, julienned
1 bag snow peas
2 tablespoons teriyaki sauce
2 tablespoons honey
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges, bell pepper slices, carrot and snowpeas into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return veggies to the skillet. Warm through, and serve.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
1 carrot, julienned
1 bag snow peas
2 tablespoons teriyaki sauce
2 tablespoons honey
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges, bell pepper slices, carrot and snowpeas into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return veggies to the skillet. Warm through, and serve.
December 6, 2010
Swiss Chicken Bake
Swiss Chicken Bake
6 skinless, boneless chicken breast halves
5 ounces sliced fresh mushrooms
2 cups shredded Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup chicken broth
1/4 cup Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.
6 skinless, boneless chicken breast halves
5 ounces sliced fresh mushrooms
2 cups shredded Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup chicken broth
1/4 cup Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.
December 5, 2010
December 3, 2010
Slow Cooker Chicken Creole
Slow Cooker Chicken Creole
4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Roasted Sweet Potato Corn Chowder
Roasted Sweet Potato Corn Chowder
2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
Black-Eyed Pea Gumbo
Black-Eyed Pea Gumbo
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
Barley Primavera
Barley Primavera
4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
Colorful Chicken Stew
Colorful Chicken Stew
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
1 large onion, chopped
1 medium green bell pepper, chopped
1 pound boneless skinless chicken breasts, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1/4 teaspoon pepper
2 (4 ounce) cans mushroom stems and pieces, drained
2 cups cold water
2 low-sodium chicken bouillon cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
3 celery ribs, chopped
5 medium carrots, chopped
Artificial Sweetener equal to 2 teaspoon sugar
In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
1 large onion, chopped
1 medium green bell pepper, chopped
1 pound boneless skinless chicken breasts, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1/4 teaspoon pepper
2 (4 ounce) cans mushroom stems and pieces, drained
2 cups cold water
2 low-sodium chicken bouillon cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
3 celery ribs, chopped
5 medium carrots, chopped
Artificial Sweetener equal to 2 teaspoon sugar
In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.
Chicken Soup
Chicken Soup
3 lb Chicken, cut in pieces
9 cup Water
3 Celery stalks with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup Finely chopped carrot
1/2 cup Chopped fresh parsley
1/2 cup Uncooked barley
2 tbsp Lemon juice
1 tbsp Salt
1/2 tsp Pepper, freshly ground
1/4 tsp Celery seed
1 1/2 cup Green beans cut, fresh
Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice,seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender.
3 lb Chicken, cut in pieces
9 cup Water
3 Celery stalks with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup Finely chopped carrot
1/2 cup Chopped fresh parsley
1/2 cup Uncooked barley
2 tbsp Lemon juice
1 tbsp Salt
1/2 tsp Pepper, freshly ground
1/4 tsp Celery seed
1 1/2 cup Green beans cut, fresh
Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice,seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender.
Black Bean Soup
Black Bean Soup
1 slice Bacon
1/2 cup Onion, chopped
1 cup Celery
2 1/2 cup Black beans, cooked, drained
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Ground pepper, freshly
Fry bacon over medium heat in small heavy in small heavy frying pan;crumble bacon and set aside. Heat bacon drippings over medium heat;saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir intovegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands andcan be thinned with additional water. Serve hot.
1 slice Bacon
1/2 cup Onion, chopped
1 cup Celery
2 1/2 cup Black beans, cooked, drained
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Ground pepper, freshly
Fry bacon over medium heat in small heavy in small heavy frying pan;crumble bacon and set aside. Heat bacon drippings over medium heat;saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir intovegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands andcan be thinned with additional water. Serve hot.
December 2, 2010
Spicy Beef & Barley Soup
Spicy Beef & Barley Soup
1 1/2 lbs lean stewing beef, cut into 1 inch chunks
1 tablespoon dried oregano, divided
1 teaspoon crushed red pepper flakes, divided
1 teaspoon low sodium salt, divided
6 -8 garlic cloves, minced, to taste (I use a small food processor)
1 medium onion, chopped
1 (14 ounce) can tomatoes, undrained (Hunts fire roasted)
3 celery ribs, diced
2 bay leaves
1/2 cup pearl barley, sorted and rinsed
48 ounces chicken broth (low sodium, low fat)
8 ounces baby portabella mushrooms, sliced (can substitute with regular button mushrooms)
2 carrots, peeled and chopped (optional)
1 (14 ounce) can kidney beans, drained & rinsed
Season the stewing beef with half of the oregano, crushed red pepper and salt. Sear each side in a very hot non stick frying pan (no oil) until nicely browned (on high heat). When liquid begins to emerge from beef add the onion and mix well. Cook 5 minutes more until onion begins to soften. Add half the garlic and mix well. Cook an additional 3-5 minutes, stirring occasionally. Add the tomatoes, celery & bay leaf, stir to mix well. Pour this mixture into a crockpot or heavy bottomed stock pot. Add the barley and stir. Add the chicken broth, mushrooms, beans, carrots and remaining garlic & spices, to taste. Stir well and cook in a crockpot on high heat 6-8 hours, or simmer on stove top, 1 1/2-2 hours, stirring occasionally. Check for seasonings and adjust as needed. Serve with a hearty grain bread toasted with low fat cheese.
1 1/2 lbs lean stewing beef, cut into 1 inch chunks
1 tablespoon dried oregano, divided
1 teaspoon crushed red pepper flakes, divided
1 teaspoon low sodium salt, divided
6 -8 garlic cloves, minced, to taste (I use a small food processor)
1 medium onion, chopped
1 (14 ounce) can tomatoes, undrained (Hunts fire roasted)
3 celery ribs, diced
2 bay leaves
1/2 cup pearl barley, sorted and rinsed
48 ounces chicken broth (low sodium, low fat)
8 ounces baby portabella mushrooms, sliced (can substitute with regular button mushrooms)
2 carrots, peeled and chopped (optional)
1 (14 ounce) can kidney beans, drained & rinsed
Season the stewing beef with half of the oregano, crushed red pepper and salt. Sear each side in a very hot non stick frying pan (no oil) until nicely browned (on high heat). When liquid begins to emerge from beef add the onion and mix well. Cook 5 minutes more until onion begins to soften. Add half the garlic and mix well. Cook an additional 3-5 minutes, stirring occasionally. Add the tomatoes, celery & bay leaf, stir to mix well. Pour this mixture into a crockpot or heavy bottomed stock pot. Add the barley and stir. Add the chicken broth, mushrooms, beans, carrots and remaining garlic & spices, to taste. Stir well and cook in a crockpot on high heat 6-8 hours, or simmer on stove top, 1 1/2-2 hours, stirring occasionally. Check for seasonings and adjust as needed. Serve with a hearty grain bread toasted with low fat cheese.
November 18, 2010
McAlister's Chicken Tortilla Soup #2
McAlister's Chicken Tortilla Soup #2
2 boneless, skinless chicken breast halves
1 1/2 teaspoons olive oil
1/2 medium onion, minced
2 tablespoons minced garlic
1 teaspoon chili powder
1 teaspoon dried oregano
1 (14.5-ounce) can crushed tomatoes
1 (28-ounce) can low-sodium chicken broth
3/4 cup plus 2 tablespoons water, divided
1/4 cup cornstarch
1 (4-ounce) can chopped green chiles
4 ounces shredded Cheddar cheese (about 1 cup)
1 tablespoon chopped fresh cilantro
2 cups tortilla chips
1 bunch green onions, sliced
Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus
2 tablespoons water. Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes. Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.
2 boneless, skinless chicken breast halves
1 1/2 teaspoons olive oil
1/2 medium onion, minced
2 tablespoons minced garlic
1 teaspoon chili powder
1 teaspoon dried oregano
1 (14.5-ounce) can crushed tomatoes
1 (28-ounce) can low-sodium chicken broth
3/4 cup plus 2 tablespoons water, divided
1/4 cup cornstarch
1 (4-ounce) can chopped green chiles
4 ounces shredded Cheddar cheese (about 1 cup)
1 tablespoon chopped fresh cilantro
2 cups tortilla chips
1 bunch green onions, sliced
Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus
2 tablespoons water. Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes. Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.
McAlister's Chicken Tortilla Soup
McAlister's Chicken Tortilla Soup
3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
In a large pot sautee garlic and onion in butter for 5 minutes. Add flour. Stir well. Cook 1 more minute. Add broth and half and half. Bring to a low boil then reduce heat to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro. Stir well, continue to heat 15 minutes more. Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese.
*Top with more cilantro if you wish.
3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
In a large pot sautee garlic and onion in butter for 5 minutes. Add flour. Stir well. Cook 1 more minute. Add broth and half and half. Bring to a low boil then reduce heat to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro. Stir well, continue to heat 15 minutes more. Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese.
*Top with more cilantro if you wish.
November 7, 2010
Peanut Butter Brownie Cookies
Peanut Butter Brownie Cookies
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting
HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting
HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
November 5, 2010
Fajita Stew
Fajita Stew
2 1/2 lb. boneless beef top round steak
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 C. flour
1/4 C. water
4 C. hot cooked rice
Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
2 1/2 lb. boneless beef top round steak
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 C. flour
1/4 C. water
4 C. hot cooked rice
Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
November 4, 2010
Texas Tortilla Twisters
Texas Tortilla Twisters
8 oz cream cheese, softened
8 oz sour cream
5 whole green onions, chopped (green and white parts)
4 oz can chopped green chilies, drained
½ cup shredded sharp Cheddar cheese (about 2 ounces)
2 Tbs chopped black olives
12 large flour tortillas
8 oz jar picante sauce or salsa
In a food processor, combine cream cheese, sour cream, green onions, chilies, cheddar cheese and olives; process until smooth. Spread mixture on tortillas. Roll up each tortilla tightly. Wrap tortillas individually in damp paper towels. Place in airtight plastic bag; refrigerate until ready to serve. When ready to serve, removed tortillas from plastic bags and paper toweling. Slice each rolled tortilla crosswise into 1-inch pieces (pinwheels). Place a toothpick in each pinwheel, and serve with a bowl of picante sauce or salsa on the side for dipping.
8 oz cream cheese, softened
8 oz sour cream
5 whole green onions, chopped (green and white parts)
4 oz can chopped green chilies, drained
½ cup shredded sharp Cheddar cheese (about 2 ounces)
2 Tbs chopped black olives
12 large flour tortillas
8 oz jar picante sauce or salsa
In a food processor, combine cream cheese, sour cream, green onions, chilies, cheddar cheese and olives; process until smooth. Spread mixture on tortillas. Roll up each tortilla tightly. Wrap tortillas individually in damp paper towels. Place in airtight plastic bag; refrigerate until ready to serve. When ready to serve, removed tortillas from plastic bags and paper toweling. Slice each rolled tortilla crosswise into 1-inch pieces (pinwheels). Place a toothpick in each pinwheel, and serve with a bowl of picante sauce or salsa on the side for dipping.
Clam Dip
Clam Dip
1 cup sour cream (low fat is ok)
7½ oz. can minced clams, drained
1 Tbs chopped parsley
2 tsp onion powder
2 tsp worcestershire sauce
¾ tsp fresh lemon juice
1/8 tsp salt
tabasco to taste
Mix all ingredients together well and chill. Serve with vegetables, crackers or sturdy potato chips.
1 cup sour cream (low fat is ok)
7½ oz. can minced clams, drained
1 Tbs chopped parsley
2 tsp onion powder
2 tsp worcestershire sauce
¾ tsp fresh lemon juice
1/8 tsp salt
tabasco to taste
Mix all ingredients together well and chill. Serve with vegetables, crackers or sturdy potato chips.
November 3, 2010
Cheese Crispies
Cheese Crispies
1 pound shredded Cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 cups crisp rice cereal
1/2 teaspoon salt
2 dashes Worcestershire sauce
1 pinch garlic powder
1/4 teaspoon cayenne pepper
freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet. Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges.
1 pound shredded Cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 cups crisp rice cereal
1/2 teaspoon salt
2 dashes Worcestershire sauce
1 pinch garlic powder
1/4 teaspoon cayenne pepper
freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet. Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges.
Crock-Pot Peanut Butter Chicken
Crock-Pot Peanut Butter Chicken
2 lbs chicken breasts
2 (8 ounce) cans diced tomatoes with green chilies (mild or hot)
4 -8 ounces peanut butter (creamy or crunchy)
2 -3 cups white rice
optional
extra peanut butter
crushed red pepper
onion
garlic
1/2 cup chicken broth
Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!
2 lbs chicken breasts
2 (8 ounce) cans diced tomatoes with green chilies (mild or hot)
4 -8 ounces peanut butter (creamy or crunchy)
2 -3 cups white rice
optional
extra peanut butter
crushed red pepper
onion
garlic
1/2 cup chicken broth
Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!
October 25, 2010
Pumpkin Casserole
Pumpkin Casserole
2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
October 24, 2010
Pedro’s Special
Pedro’s Special
1 lb. hamburger
1 sm. chopped onion
1 can tomato sauce
1 can kidney beans
2 ts. chili powder
1 bag corn chips
Brown meat and onion, then drain it. Stir in Chili powder and tomato sauce.
Pre-heat oven to 350* In a baking dish (iI use a 8X8″ one) alternate layers of meat mixture,kidney beans and corn chips, ending with chips. Bake for 30 min.
* If you have it you can top the casserole with shredded cheddar cheese
1 lb. hamburger
1 sm. chopped onion
1 can tomato sauce
1 can kidney beans
2 ts. chili powder
1 bag corn chips
Brown meat and onion, then drain it. Stir in Chili powder and tomato sauce.
Pre-heat oven to 350* In a baking dish (iI use a 8X8″ one) alternate layers of meat mixture,kidney beans and corn chips, ending with chips. Bake for 30 min.
* If you have it you can top the casserole with shredded cheddar cheese
Tomato Dumplings
Tomato Dumplings
1 large can whole tomatoes
3 cups bisquick
salt and pepper (to taste)
1/2 cup sugar
For dumplings:
Mix 3 cups bisquick with enough HOT water for dumpling mixture. Let set for 10 minutes so the mixture will rise.
In a dutch oven, fill with 4 cups water and 1 lg. can whole tomatoes; let come to a slow boil.
Drop in dumplings. Sprinkle 1/2 cup sugar on simmering dumplings. (you can add more if you like) Salt and pepper (to taste) Simmer for about 25 minutes.
1 large can whole tomatoes
3 cups bisquick
salt and pepper (to taste)
1/2 cup sugar
For dumplings:
Mix 3 cups bisquick with enough HOT water for dumpling mixture. Let set for 10 minutes so the mixture will rise.
In a dutch oven, fill with 4 cups water and 1 lg. can whole tomatoes; let come to a slow boil.
Drop in dumplings. Sprinkle 1/2 cup sugar on simmering dumplings. (you can add more if you like) Salt and pepper (to taste) Simmer for about 25 minutes.
Chicken-n-Sausage Paella
Chicken-n-Sausage Paella
1 onion chopped
1 lb boneless, skinless chicken breast or thighs, cut into 2" chunks
4 oz kielbasa, cut into 1/4"-thick slices
1 pkg (8oz) yellow rice mix
1 cup frozen peas
1/2 cup drained roasted red peppers, cit into slender strips
In skillet, heat 1 tbs of oil. Add onion and cook until softend. Add chicken and sausage, cook until brown. Add rice and 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover pot and cook for 20 minutes. Add peas and peppers, and cook for five more minutes.
1 onion chopped
1 lb boneless, skinless chicken breast or thighs, cut into 2" chunks
4 oz kielbasa, cut into 1/4"-thick slices
1 pkg (8oz) yellow rice mix
1 cup frozen peas
1/2 cup drained roasted red peppers, cit into slender strips
In skillet, heat 1 tbs of oil. Add onion and cook until softend. Add chicken and sausage, cook until brown. Add rice and 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover pot and cook for 20 minutes. Add peas and peppers, and cook for five more minutes.
October 19, 2010
Candied Dills
Candied Dills
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Stuffed Mushrooms
Stuffed Mushrooms
36 fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1/2 teaspoon garlic salt
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
36 fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1/2 teaspoon garlic salt
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
Honey Balsamic Roasted Pork Loin
Honey Balsamic Roasted Pork Loin
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
2 pounds boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
2 pounds boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Honey-Balsamic Glazed Chicken
Honey-Balsamic Glazed Chicken
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons balsamic vinegar
2 tablespoons honey
Combine first 3 ingredients; sprinkle over both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons balsamic vinegar
2 tablespoons honey
Combine first 3 ingredients; sprinkle over both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
Crisp-n-Creamy Chicken
Crisp-n-Creamy Chicken
8 boneless skinless chicken breast halves
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups rice, uncooked
condensed cream of celery soup
1/2 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
HEAT oven to 400°F. COAT chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package. MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.
8 boneless skinless chicken breast halves
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups rice, uncooked
condensed cream of celery soup
1/2 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
HEAT oven to 400°F. COAT chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package. MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.
Cranberry Apple Salad
Cranberry Apple Salad
1 20oz. can crushed pineapple
2 4-serving boxes Jello raspberry
1 16oz. can whole cranberry sauce
1 chopped peeled apple (Granny Smith is good)
2/3 c. chopped walnuts
Drain juice from pineapple. Add water to make juice make 3 cups. Pour in saucepan and bring to a boil. Stir in gelatins until dissolved (2 min). Add cranberry sauce and still till mixed together. Put in bowl and refrigerate 1 1/2 hours until chunky. Stir in saved pinapple, the apple and the nuts. Stir well. Refrigerate.
1 20oz. can crushed pineapple
2 4-serving boxes Jello raspberry
1 16oz. can whole cranberry sauce
1 chopped peeled apple (Granny Smith is good)
2/3 c. chopped walnuts
Drain juice from pineapple. Add water to make juice make 3 cups. Pour in saucepan and bring to a boil. Stir in gelatins until dissolved (2 min). Add cranberry sauce and still till mixed together. Put in bowl and refrigerate 1 1/2 hours until chunky. Stir in saved pinapple, the apple and the nuts. Stir well. Refrigerate.
October 18, 2010
Oatmeal Banana Bars
Oatmeal Banana Bars
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
Cream the margarine and brown sugar until light and fluffy. Add the egg substitute, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches.
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
Cream the margarine and brown sugar until light and fluffy. Add the egg substitute, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches.
Chicken Fricassee
Chicken Fricassee
1-3 to 4 pound broiler chicken (cut up)
flour to dredge chicken
1 medium onion, sliced
1 can cream of chicken and 1 can cream of celery soup
Spices - Garlic powder, Salt , Pepper, Oregano
Coat chicken with flour and brown in a frying pan with one tablespoon of oil. Transfer to a Dutch oven. Slice onion and place on top of chicken. In the frying pan stir together browned bits with 2 cans of soup, add 2 cans of water and bring to a boil while stirring. Pour this mixture over the chicken; season with spices to taste. Cover and bake in a 350 degree oven for an hour and a half. Makes a delicious gravy-be sure to serve with mashed potatoes.
1-3 to 4 pound broiler chicken (cut up)
flour to dredge chicken
1 medium onion, sliced
1 can cream of chicken and 1 can cream of celery soup
Spices - Garlic powder, Salt , Pepper, Oregano
Coat chicken with flour and brown in a frying pan with one tablespoon of oil. Transfer to a Dutch oven. Slice onion and place on top of chicken. In the frying pan stir together browned bits with 2 cans of soup, add 2 cans of water and bring to a boil while stirring. Pour this mixture over the chicken; season with spices to taste. Cover and bake in a 350 degree oven for an hour and a half. Makes a delicious gravy-be sure to serve with mashed potatoes.
Hamburger Rice Casserole
Hamburger Rice Casserole
1/2 to 1 lb. Hamburger
1/2 Chopped Onion
2 Cups Cooked Rice
1 Can Condensed Tomato Soup
1 Small Can Tomato Sauce
A Few Dashes of Worcestershire Sauce
Seasoning Salt, Pepper, Garlic Powder
Shredded Cheese (optional)
Brown hamburger with onion and seasonings (drain). Add to rice and tomato soup and sauce. Cover and bake in 350 degree oven for 45 minutes. Add shredded cheese and bake 5minutes more or until cheese is melted.
1/2 to 1 lb. Hamburger
1/2 Chopped Onion
2 Cups Cooked Rice
1 Can Condensed Tomato Soup
1 Small Can Tomato Sauce
A Few Dashes of Worcestershire Sauce
Seasoning Salt, Pepper, Garlic Powder
Shredded Cheese (optional)
Brown hamburger with onion and seasonings (drain). Add to rice and tomato soup and sauce. Cover and bake in 350 degree oven for 45 minutes. Add shredded cheese and bake 5minutes more or until cheese is melted.
October 14, 2010
Critter Fritter Casserole
Critter Fritter Casserole
2 pounds ground beef
1/2 onion, chopped
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 cup canned jalapeno slices, drained and chopped
1 (8.5 ounce) package corn muffin and bread mix
2 tablespoons unsalted butter, melted
3/4 cup milk
1 egg
2 cups shredded extra-sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
2 pounds ground beef
1/2 onion, chopped
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 cup canned jalapeno slices, drained and chopped
1 (8.5 ounce) package corn muffin and bread mix
2 tablespoons unsalted butter, melted
3/4 cup milk
1 egg
2 cups shredded extra-sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
October 8, 2010
Beefy Au Gratin Potatoes
Beefy Au Gratin Potatoes
1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped
Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender.
1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped
Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender.
October 3, 2010
Chess Cake
CHESS CAKE
1 Duncan Hines butter cake mix
1 stick butter, softened
1 egg, slightly beaten
1 box confectioner’s sugar
3 eggs, slightly beaten
8 oz cream cheese
Combine cake mix, butter and egg and pat into 9x13 pan. Mix sugar, eggs and cream cheese, and pour on other mixture. Bake at 350 for 40 minutes until brown. Serves 12.
1 Duncan Hines butter cake mix
1 stick butter, softened
1 egg, slightly beaten
1 box confectioner’s sugar
3 eggs, slightly beaten
8 oz cream cheese
Combine cake mix, butter and egg and pat into 9x13 pan. Mix sugar, eggs and cream cheese, and pour on other mixture. Bake at 350 for 40 minutes until brown. Serves 12.
September 20, 2010
Baked Buffalo Wings II
Baked Buffalo Wings II
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Parmesan Garlic Chicken
Parmesan Garlic Chicken
1/2 cup grated parmesan cheese
1 envelope Italian salad dressing mix
6 boneless skinless chicken breasts
1/2 teaspoon garlic powder
Preheat the oven to 400 degrees. Combine the parmesan cheese, italian salad dressing mix and garlic powder. Lightly moisten the chicken with water. Coat the chicken with the cheese/dressing mixture. Place the chicken in lightly greased baking dish. Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.
1/2 cup grated parmesan cheese
1 envelope Italian salad dressing mix
6 boneless skinless chicken breasts
1/2 teaspoon garlic powder
Preheat the oven to 400 degrees. Combine the parmesan cheese, italian salad dressing mix and garlic powder. Lightly moisten the chicken with water. Coat the chicken with the cheese/dressing mixture. Place the chicken in lightly greased baking dish. Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.
September 18, 2010
Baked Green Tomatoes
Baked Green Tomatoes
8 medium-size green tomatoes
1 cup small bread crumbs, toasted
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
1/3 cup grated parmesan cheese
Cut tomatoes into 1/2-inch slices. Arrange half of the tomato slices in a single layer in a greased baking dish. Sprinkle half the crumbs, half the salt and pepper and half the butter or margarine. Repeat for second layer and sprinkle cheese on top. Bake at 350 degrees F for 40-45 minutes until tender.
8 medium-size green tomatoes
1 cup small bread crumbs, toasted
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
1/3 cup grated parmesan cheese
Cut tomatoes into 1/2-inch slices. Arrange half of the tomato slices in a single layer in a greased baking dish. Sprinkle half the crumbs, half the salt and pepper and half the butter or margarine. Repeat for second layer and sprinkle cheese on top. Bake at 350 degrees F for 40-45 minutes until tender.
Bayou Beans & Rice
Bayou Beans & Rice
1 tablespoon oil
3/4 cup diced andouille sausages or 3/4 cup kielbasa
1 cup chopped onion
1 cup diced red pepper
1/2 cup diced celery
1/4 teaspoon dried cajun seasoning
1 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 cup uncooked long-grain rice
1 (15 1/4 ounce) cans dark red kidney beans, drained and rinsed
Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes. Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.
1 tablespoon oil
3/4 cup diced andouille sausages or 3/4 cup kielbasa
1 cup chopped onion
1 cup diced red pepper
1/2 cup diced celery
1/4 teaspoon dried cajun seasoning
1 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 cup uncooked long-grain rice
1 (15 1/4 ounce) cans dark red kidney beans, drained and rinsed
Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes. Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.
September 14, 2010
Mississippi Chicken
Mississippi Chicken
5 -6 boneless skinless chicken breasts
1/2-1 cup margarine
salt & pepper
3 -3 1/2 cups cheese crackers, crushed
Dip chicken in melted margarine. Salt and pepper. Then coat with crushed cheese crackers. Place in baking dish and cover tightly with foil. Bake in 300° oven for 1 or 1-1/4 hours. DO NOT uncover until cooking time is over.
5 -6 boneless skinless chicken breasts
1/2-1 cup margarine
salt & pepper
3 -3 1/2 cups cheese crackers, crushed
Dip chicken in melted margarine. Salt and pepper. Then coat with crushed cheese crackers. Place in baking dish and cover tightly with foil. Bake in 300° oven for 1 or 1-1/4 hours. DO NOT uncover until cooking time is over.
August 31, 2010
Scalloped Potato Pork Chops
Scalloped Potato Pork Chops
5 potatoes, peeled and thinly sliced
1 onion, quartered then sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5 pork chops
Preheat oven to 350 degrees F (175 degrees C). Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
5 potatoes, peeled and thinly sliced
1 onion, quartered then sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5 pork chops
Preheat oven to 350 degrees F (175 degrees C). Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
Pork Chops with Apples, Onions and Sweet Potatoes, OH, MY!!!
Pork Chops with Apples, Onions and Sweet Potatoes, OH, MY!!!
4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
Cheezy Tomato Chops
Cheezy Tomato Chops
1/4 cup vegetable oil
8 boneless pork chops
2 teaspoons minced garlic
2 teaspoons dried onion flakes
2 teaspoons seasoned salt
3 tomatoes, thickly sliced
1 (8 ounce) package Monterey Jack cheese, cut into 16 slices
8 sprigs fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Heat the oil in a skillet over medium heat. Place pork chops in the skillet, and top with garlic and onion. Sprinkle with seasoned salt. Cook chops 5 minutes on each side, or until done. Drain grease, and transfer chops to the prepared baking dish. Top each chop with a tomato slice and 2 slices cheese. Cover and bake 15 minutes in the preheated oven. Garnish with parsley to serve.
1/4 cup vegetable oil
8 boneless pork chops
2 teaspoons minced garlic
2 teaspoons dried onion flakes
2 teaspoons seasoned salt
3 tomatoes, thickly sliced
1 (8 ounce) package Monterey Jack cheese, cut into 16 slices
8 sprigs fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Heat the oil in a skillet over medium heat. Place pork chops in the skillet, and top with garlic and onion. Sprinkle with seasoned salt. Cook chops 5 minutes on each side, or until done. Drain grease, and transfer chops to the prepared baking dish. Top each chop with a tomato slice and 2 slices cheese. Cover and bake 15 minutes in the preheated oven. Garnish with parsley to serve.
August 26, 2010
Versatile Venison Stew
Versatile Venison Stew
1 lb ground venison
2 large onions, diced
3 cups potatoes, diced
1 tablespoon dried parsley
salt and pepper
1 -2 bouillon cubes
water, enough to cover by 1 inch
1 (10 3/4 ounce) cans condensed tomato soup
Crumble meat into 4 quart stock pot. Add remaining ingredients, except the soup. Simmer until potatoes are fork tender. Add tomato soup. Stir until soup is dissolved. Serve hot.
1 lb ground venison
2 large onions, diced
3 cups potatoes, diced
1 tablespoon dried parsley
salt and pepper
1 -2 bouillon cubes
water, enough to cover by 1 inch
1 (10 3/4 ounce) cans condensed tomato soup
Crumble meat into 4 quart stock pot. Add remaining ingredients, except the soup. Simmer until potatoes are fork tender. Add tomato soup. Stir until soup is dissolved. Serve hot.
Cherokee Pepper Pot
Cherokee Pepper Pot
1 lb venison or 1 lb beef, cut into stew meat
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1 cup fresh okra
1/2 cup diced potato
1/2 cup diced carrot
1/2 cup fresh corn kernels
1/4 cup chopped celery
salt
pepper
catsup
Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours. Remove meat, let cool and discard bones. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
1 lb venison or 1 lb beef, cut into stew meat
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1 cup fresh okra
1/2 cup diced potato
1/2 cup diced carrot
1/2 cup fresh corn kernels
1/4 cup chopped celery
salt
pepper
catsup
Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours. Remove meat, let cool and discard bones. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
August 24, 2010
Deer Teriyaki
Deer Teriyaki
1 pound venison steaks, cubed
1/3 cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
1/2 cup vegetable oil
Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator. Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade. Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
1 pound venison steaks, cubed
1/3 cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
1/2 cup vegetable oil
Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator. Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade. Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
Deer Chop Hurry
Deer Chop Hurry
2 pounds deer chops (venison)
1 cup ketchup
1/2 cup water
1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.
2 pounds deer chops (venison)
1 cup ketchup
1/2 cup water
1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.
Horseradish Pork Chops
Horseradish Pork Chops
4 boneless pork chops
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
garlic salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the pork chops into the prepared baking dish. Sprinkle with garlic salt. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture. Bake in the preheated oven until the chops are tender, about 45 minutes.
4 boneless pork chops
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
garlic salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the pork chops into the prepared baking dish. Sprinkle with garlic salt. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture. Bake in the preheated oven until the chops are tender, about 45 minutes.
Chicken Tortilla Soup
Chicken Tortilla Soup
1 (10.75 ounce) Cream of Chicken Soup
1 (10.75 ounce) can Campbell's® Condensed Fiesta Nacho Cheese Soup
2 (10.75 ounce) cans milk (more if you want a thinner soup)
1 (4 ounce) can chopped green chilies
2 skinless, boneless chicken breasts halves, cooked and diced
tortilla chips
Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker. Cover and cook on LOW 5 to 6 hours. Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately. (Easily Doubled!!!)
1 (10.75 ounce) Cream of Chicken Soup
1 (10.75 ounce) can Campbell's® Condensed Fiesta Nacho Cheese Soup
2 (10.75 ounce) cans milk (more if you want a thinner soup)
1 (4 ounce) can chopped green chilies
2 skinless, boneless chicken breasts halves, cooked and diced
tortilla chips
Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker. Cover and cook on LOW 5 to 6 hours. Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately. (Easily Doubled!!!)
Parmesan Chicken Legs
Parmesan Chicken Legs
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
In a shallow bowl, mix together salt, pepper, garlic powder, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
In a shallow bowl, mix together salt, pepper, garlic powder, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
August 14, 2010
Crock-Pot Cheesy Chicken Mexican Rice
Crock-Pot Cheesy Chicken Mexican Rice
4 boneless skinless chicken breasts
1 (15 1/2 ounce) jars tostitos queso sauce
1 (16 ounce) jars salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream
Place chicken breasts in the crockpot. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice. Pour the mixture over the chicken. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts. Garnish with sour cream if desired.
4 boneless skinless chicken breasts
1 (15 1/2 ounce) jars tostitos queso sauce
1 (16 ounce) jars salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream
Place chicken breasts in the crockpot. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice. Pour the mixture over the chicken. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts. Garnish with sour cream if desired.
Green Chili Chicken Noodle Casserole
Green Chili Chicken Noodle Casserole
1 (16 ounce) packages egg noodles
3 cups cooked chicken
1 (16 ounce) containers sour cream
2 cups monterey jack cheese
1 (15 ounce) cans green enchilada sauce
1 (4 ounce) cans chopped green chilies
Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through.
1 (16 ounce) packages egg noodles
3 cups cooked chicken
1 (16 ounce) containers sour cream
2 cups monterey jack cheese
1 (15 ounce) cans green enchilada sauce
1 (4 ounce) cans chopped green chilies
Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through.
August 6, 2010
Pork Chop Tater Tot Casserole
Pork Chop Tater Tot Casserole
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping. Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops. Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping. Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops. Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
Mexican Rice
Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
July 31, 2010
Stuffed Peppers
Stuffed Peppers
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Peanut Butter Banana Bread
Peanut Butter Banana Bread
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
2 cups flour
1/2 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, and flour until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
2 cups flour
1/2 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, and flour until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
July 29, 2010
Pumpkin Chili
Pumpkin Chili
1 pound ground beef
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on Low until the chili is hot, 1 to 2 hours.
1 pound ground beef
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on Low until the chili is hot, 1 to 2 hours.
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Indian Corn Stew
Indian Corn Stew
3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
1 (24 ounce) can diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
1 (24 ounce) can diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
July 23, 2010
Salsafied Chicken-n-Rice
Salsafied Chicken-n-Rice
1 pound skinless, boneless chicken breast halves - cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese
In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil. Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.
1 pound skinless, boneless chicken breast halves - cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese
In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil. Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.
Chicken Posole
Chicken Posole
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat - cut into cubes
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat - cut into cubes
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Quick-n-Easy Chicken
Quick-n-Easy Chicken
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
Picante Chicken Stew
Picante Chicken Stew
3-4 skinless, boneless chicken breast halves, cut into bite size pieces
1 (10 ounce) can diced tomatoes with green chile peppers
1 jar of favorite Picante sauce
6 large potatoes, diced
salt and pepper to taste
1 tablespoon garlic powder
water to cover
In a large pot combine the chicken, tomatoes with green chile peppers, Picante sauce, potatoes, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.
3-4 skinless, boneless chicken breast halves, cut into bite size pieces
1 (10 ounce) can diced tomatoes with green chile peppers
1 jar of favorite Picante sauce
6 large potatoes, diced
salt and pepper to taste
1 tablespoon garlic powder
water to cover
In a large pot combine the chicken, tomatoes with green chile peppers, Picante sauce, potatoes, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.
Picante Chicken
Picante Chicken
2 skinless, boneless chicken breasts
1 cup picante sauce
Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear
2 skinless, boneless chicken breasts
1 cup picante sauce
Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear
Margarita Chicken
Margarita Chicken
4 cups prepared margarita cocktail
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon garlic powder
4 skinless, boneless chicken breast halves
In a large skillet combine the margarita mix, lemon juice, lime juice and garlic powder. Mix together, then add chicken. Simmer over medium heat for 15 to 20 minutes, or until margarita mix has become a light glaze and chicken is cooked through (no longer pink inside).
4 cups prepared margarita cocktail
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon garlic powder
4 skinless, boneless chicken breast halves
In a large skillet combine the margarita mix, lemon juice, lime juice and garlic powder. Mix together, then add chicken. Simmer over medium heat for 15 to 20 minutes, or until margarita mix has become a light glaze and chicken is cooked through (no longer pink inside).
Juicy Chicken
Juicy Chicken
1/2 cup soy sauce
1/2 cup sherry or white cooking wine
1/2 cup chicken broth
1/4 teaspoon ground ginger
1 pinch garlic powder
1 bunch green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside. Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer. Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.
1/2 cup soy sauce
1/2 cup sherry or white cooking wine
1/2 cup chicken broth
1/4 teaspoon ground ginger
1 pinch garlic powder
1 bunch green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside. Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer. Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.
Honey Lime Chicken
Honey-Lime Chicken
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 (4 ounce) boneless, skinless chicken breast halves
In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 (4 ounce) boneless, skinless chicken breast halves
In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
Greendot Chicken
Greendot Chicken
1/2 cup sesame oil
3 cloves garlic, chopped
1 small red onion, minced
6 skinless, boneless chicken breast halves
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
2 cups sliced zucchini
1 cup Parmesan cheese
Pour the sesame oil into a 9x13 inch baking dish, or any dish large enough to hold your chicken in a single layer. Mix in the garlic and red onion. Lay the chicken breast halves in the dish, and turn to coat. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Uncover the chicken in the dish, and top with sliced zucchini. Season with salt and pepper. Bake uncovered for 1 hour and 30 minutes in the preheated oven. Sprinkle the cheese over the top of the chicken during the last 15 minutes of baking.
1/2 cup sesame oil
3 cloves garlic, chopped
1 small red onion, minced
6 skinless, boneless chicken breast halves
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
2 cups sliced zucchini
1 cup Parmesan cheese
Pour the sesame oil into a 9x13 inch baking dish, or any dish large enough to hold your chicken in a single layer. Mix in the garlic and red onion. Lay the chicken breast halves in the dish, and turn to coat. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Uncover the chicken in the dish, and top with sliced zucchini. Season with salt and pepper. Bake uncovered for 1 hour and 30 minutes in the preheated oven. Sprinkle the cheese over the top of the chicken during the last 15 minutes of baking.
Chicken-n-Greenbean Casserole
Chicken-n-Greenbean Casserole
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 (14.5 ounce) cans French-style green beans, drained
1 (10.5 ounce) can condensed cream of chicken soup
3/4 cup mayonnaise
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 (14.5 ounce) cans French-style green beans, drained
1 (10.5 ounce) can condensed cream of chicken soup
3/4 cup mayonnaise
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
Anniversary Chicken
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
July 22, 2010
Italian Nachos
Italian Nachos
1 (10 ounce) bag tortilla chips
1 lb Italian sausage or ground beef, crumbled, browned & drained
1 pound shredded Italian blend cheese
3/4 cup Alfredo Sauce
1 small red onion, diced
1-2 roma tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted Kalamata olives, chopped
Turn oven onto broil. Arrange the tortilla chips on a large, microwave-safe platter. Scatter the meat over the chips. Scatter the cheese over the meat; drizzle with alfredo sauce. Place nachos in oven to broil for 2-3 mintues, or until cheese has melted. Top nachos with onion, tomato, pepperoncini, and olives to serve.
1 (10 ounce) bag tortilla chips
1 lb Italian sausage or ground beef, crumbled, browned & drained
1 pound shredded Italian blend cheese
3/4 cup Alfredo Sauce
1 small red onion, diced
1-2 roma tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted Kalamata olives, chopped
Turn oven onto broil. Arrange the tortilla chips on a large, microwave-safe platter. Scatter the meat over the chips. Scatter the cheese over the meat; drizzle with alfredo sauce. Place nachos in oven to broil for 2-3 mintues, or until cheese has melted. Top nachos with onion, tomato, pepperoncini, and olives to serve.
July 21, 2010
Crock-pot Chicken Linguine Soup
Crock-pot Chicken Linguine Soup
2-2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onions, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
4 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
to taste salt
1 cup broken dry linguine
1/2 teaspoon poultry seasoning
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet. Place veggies in the bottom of 4 quart crock pot, top with frozen chicken pieces. Blend chicken broth, soy sauce, Tabasco, and salt, pour over chicken pieces, cover. Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.
2-2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onions, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
4 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
to taste salt
1 cup broken dry linguine
1/2 teaspoon poultry seasoning
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet. Place veggies in the bottom of 4 quart crock pot, top with frozen chicken pieces. Blend chicken broth, soy sauce, Tabasco, and salt, pour over chicken pieces, cover. Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.
Easy Fried Rice
Easy Fried Rice
3 cups cold leftover cooked rice
1/2-1 cup oleo
1 medium onions (chopped)
2 stalks celery (chopped)
2 carrots (diced)
1 cup frozen peas
3 eggs (beaten)
1/4- 1/2 cup soy sauce (to taste)
to taste pepper
Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot stirring often.
3 cups cold leftover cooked rice
1/2-1 cup oleo
1 medium onions (chopped)
2 stalks celery (chopped)
2 carrots (diced)
1 cup frozen peas
3 eggs (beaten)
1/4- 1/2 cup soy sauce (to taste)
to taste pepper
Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot stirring often.
July 20, 2010
Candied Dill Pickles
Candied Dill Pickles
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Spinach - Artichoke Dip
Spinach - Artichoke Dip
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Armadillo Eggs
Armadillo Eggs
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
Spinach Dip
Spinach Dip1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container sour cream
1 cup mayonnaise
1 (.4 ounce) packet dry vegetable soup mix
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.
1 (8 ounce) container sour cream
1 cup mayonnaise
1 (.4 ounce) packet dry vegetable soup mix
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.
Favorite Guacamole
Favorite Guacamole
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Easy Guac
Easy Guac
4 avocados - peeled, pitted and sliced
1/2 cup salsa
1/4 tablespoon garlic powder
1/2 teaspoon hot pepper sauce
1 pinch salt (optional)
Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.
4 avocados - peeled, pitted and sliced
1/2 cup salsa
1/4 tablespoon garlic powder
1/2 teaspoon hot pepper sauce
1 pinch salt (optional)
Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.
Southwestern Eggrolls
Southwestern Eggrolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Junk
Junk
1 pound ground beef
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.
1 pound ground beef
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.
July 18, 2010
Beef & Noodle Casserole
Beef & Noodle Casserole
1 lb ground beef
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
1 (6 ounce) med.wide egg noodles
1 (14 ounce) can green beans, french cut or corn
1 medium onions, diced
1 teaspoon garlic, minced
1 1/2 teaspoons seasoning salt (Lawry's)
1 (5 ounce) can milk (use soup can)
1 to taste pepper (to taste)
Brown beef in skillet with onion, garlic, seasoned salt and pepper. Cook noodles. Drain meat and mix with cooked and drained noodles, soup, ½ soup can of milk, drained green beans (or drained corn). Put into a 9x9 casserole dish (if doubled use a 9x13) and bake, uncovered at 350°F for 30-45 minutes
1 lb ground beef
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
1 (6 ounce) med.wide egg noodles
1 (14 ounce) can green beans, french cut or corn
1 medium onions, diced
1 teaspoon garlic, minced
1 1/2 teaspoons seasoning salt (Lawry's)
1 (5 ounce) can milk (use soup can)
1 to taste pepper (to taste)
Brown beef in skillet with onion, garlic, seasoned salt and pepper. Cook noodles. Drain meat and mix with cooked and drained noodles, soup, ½ soup can of milk, drained green beans (or drained corn). Put into a 9x9 casserole dish (if doubled use a 9x13) and bake, uncovered at 350°F for 30-45 minutes
Creamy Swiss Chicken Casserole
Creamy Swiss Chicken Casserole
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
1 (4 ounce) can sliced mushrooms (optional)
1 (10 ounce) package uncooked egg noodles
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
1 (4 ounce) can sliced mushrooms (optional)
1 (10 ounce) package uncooked egg noodles
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.
Corned Beef Noodle Casserole
Corned Beef Noodle Casserole
1 (8 ounce) package wide egg noodles
1 (12 ounce) can corned beef
4 ounces processed cheese food (eg. Velveeta)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1/2 cup chopped onion
1 cup seasoned dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Cook noodles until tender and drain. Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs. Bake at 350 degrees F (175 degrees C) for 45 minutes.
1 (8 ounce) package wide egg noodles
1 (12 ounce) can corned beef
4 ounces processed cheese food (eg. Velveeta)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1/2 cup chopped onion
1 cup seasoned dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Cook noodles until tender and drain. Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs. Bake at 350 degrees F (175 degrees C) for 45 minutes.
July 15, 2010
Baked Scalloped Potatoes
Baked Scalloped Potatoes
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
July 7, 2010
Mexican Chicken
Mexican Chicken
1 tablespoon oil
1 boneless skinless chicken breast
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon taco seasoning
1/4 lb Velveeta cheese
In a large skillet, cook the chicken breast in the oil. Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta. Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency. Serve over rice.
1 tablespoon oil
1 boneless skinless chicken breast
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon taco seasoning
1/4 lb Velveeta cheese
In a large skillet, cook the chicken breast in the oil. Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta. Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency. Serve over rice.
June 21, 2010
Kool-Aid Pie
Kool-Aid Pie
1 package Unsweetened Kool-Aid, any flavor
1 can sweetened condensed milk
8 ounces Cool Whip or other non-dairy whipped topping, thawed
1 prepared graham cracker crust
In a large bowl, mix the Kool-Aid and sweetened condensed milk until thoroughly blended. Fold in the whipped topping. Pour into graham cracker crust. Chill until set.
1 package Unsweetened Kool-Aid, any flavor
1 can sweetened condensed milk
8 ounces Cool Whip or other non-dairy whipped topping, thawed
1 prepared graham cracker crust
In a large bowl, mix the Kool-Aid and sweetened condensed milk until thoroughly blended. Fold in the whipped topping. Pour into graham cracker crust. Chill until set.
Crock-Pot Corn
Crock-Pot Corn
2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water
Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10.
2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water
Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10.
June 9, 2010
Cracher Barrel Hashbrown Casserole
Cracker Barrel HashBrown Casserole
2 Pounds frozen hashbrown potatoes thawed
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated
Preheat oven at 350º. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350º for 35 minutes.
2 Pounds frozen hashbrown potatoes thawed
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated
Preheat oven at 350º. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350º for 35 minutes.
Squash Casserole
Squash Casserole
6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
Chicken and Dorito Casserole
Chicken and Dorito Casserole
1 chicken-seasoned, boiled, deboned
2 cans cream of chicken soup
1 cup sliced ripe olives
1 small can green chili peppers-chopped(more or less to adjust heat)
8 ounces sour cream
1 onion chopped
1 pound Monteray Jack cheese, shredded
1 bag doritos, original flavor
Mix olives, peppers, sour cream, and onion into chicken soup. In a large casserole dish, layer:
doritos
chicken
soup mixture
cheese
Repeat layers, ending with cheese. Bake at 350 for 30-40 minutes, until browned and bubbly.
1 chicken-seasoned, boiled, deboned
2 cans cream of chicken soup
1 cup sliced ripe olives
1 small can green chili peppers-chopped(more or less to adjust heat)
8 ounces sour cream
1 onion chopped
1 pound Monteray Jack cheese, shredded
1 bag doritos, original flavor
Mix olives, peppers, sour cream, and onion into chicken soup. In a large casserole dish, layer:
doritos
chicken
soup mixture
cheese
Repeat layers, ending with cheese. Bake at 350 for 30-40 minutes, until browned and bubbly.
June 8, 2010
Hot Tomato Grits
Hot Tomato Grits
6 slices bacon, chopped
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.
6 slices bacon, chopped
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.
Greek Chicken Spaghetti
Greek Chicken Spaghetti
6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
Green Tomato Casserole
Green Tomato Casserole
3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil. Bake 30-45 minutes. Serves 4
3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil. Bake 30-45 minutes. Serves 4
June 3, 2010
Jessica's Lasagna
Jessica’s Lasagna
1 pkg no boil lasagna noodles
2 cans Hunts Spaghetti sauce (or other favorite canned or jarred sauce)
salt, pepper, garlic powder, italian seasoning to taste
1 8 oz pkg sour cream
1 4 oz. pkg crumbled feta cheese
1 4 oz. pkg. Amish swiss cheese (regular or baby swiss is fine)
1 lb mozzarella cheese (shredded or sliced)
1 8 slice pkg of provolone cheese (you can skip this and just use the mozzarella if you need to)
Foil for covering
9×15 or 9×13 pan
Brown hamburger, adding spices as you wish. Drain. Slice or shred all cheeses except the provolone, which is already sliced. Preheat oven to 375. Mix sour cream and feta cheese (and hamburger if you wish) in a bowl, set aside. Pour some sauce in bottom of pan, then noodles, then some cheese, some hamburger, and then some of the sour cream mixture. Continue layering and top with sliced provolone cheese. Cover with tented foil and bake at 375 for 55 minutes, remove foil and return to oven for 5more minutes or until cheese is lightly brown. Remove from oven and let set for 10 minutes before cutting and serving.
(Instead of sour cream and feta, I use 15oz ricotta cheese)
1 pkg no boil lasagna noodles
2 cans Hunts Spaghetti sauce (or other favorite canned or jarred sauce)
salt, pepper, garlic powder, italian seasoning to taste
1 8 oz pkg sour cream
1 4 oz. pkg crumbled feta cheese
1 4 oz. pkg. Amish swiss cheese (regular or baby swiss is fine)
1 lb mozzarella cheese (shredded or sliced)
1 8 slice pkg of provolone cheese (you can skip this and just use the mozzarella if you need to)
Foil for covering
9×15 or 9×13 pan
Brown hamburger, adding spices as you wish. Drain. Slice or shred all cheeses except the provolone, which is already sliced. Preheat oven to 375. Mix sour cream and feta cheese (and hamburger if you wish) in a bowl, set aside. Pour some sauce in bottom of pan, then noodles, then some cheese, some hamburger, and then some of the sour cream mixture. Continue layering and top with sliced provolone cheese. Cover with tented foil and bake at 375 for 55 minutes, remove foil and return to oven for 5more minutes or until cheese is lightly brown. Remove from oven and let set for 10 minutes before cutting and serving.
(Instead of sour cream and feta, I use 15oz ricotta cheese)
Louisiana Apple Dumplings
Louisiana Apple Dumplings
2 Granny Smith apples
3/4 c. butter (do not substitute)
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 cans refrigerated crescent rolls
1 1/4 c. Mountain Dew
Peel and cut each apple into 8 slices. Microwave them for 1 minute. Melt butter and mix with sugar, vanilla and cinnamon. Roll each slice of apple in a crescent roll and place in a greased 9x13 pan. Spoon the sugar mixture on top of each dumpling. Pour the Mountain Dew over and around each dumpling. Bake at 350 degrees for about 30minutes or until dumplings are golden brown. Serve with ice cream while warm.
2 Granny Smith apples
3/4 c. butter (do not substitute)
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 cans refrigerated crescent rolls
1 1/4 c. Mountain Dew
Peel and cut each apple into 8 slices. Microwave them for 1 minute. Melt butter and mix with sugar, vanilla and cinnamon. Roll each slice of apple in a crescent roll and place in a greased 9x13 pan. Spoon the sugar mixture on top of each dumpling. Pour the Mountain Dew over and around each dumpling. Bake at 350 degrees for about 30minutes or until dumplings are golden brown. Serve with ice cream while warm.
Creamy Tacos
Creamy Tacos
1 pound ground beef, browned and drained
1 pound velveeta (plain or mexican)
1-2 cans ranch style chili beans(Depending on if you like beans)
1 small carton whipping cream
1 can rotel tomaotes, undrained
Fritos to serve over. Place all in a crockpot and simmer on low for 4 hours. Serve over fritos. This is wonderful on a cool rainy day. Leftovers are fantastic! You can also add some taco seasoning if the flavor needs a boost!
1 pound ground beef, browned and drained
1 pound velveeta (plain or mexican)
1-2 cans ranch style chili beans(Depending on if you like beans)
1 small carton whipping cream
1 can rotel tomaotes, undrained
Fritos to serve over. Place all in a crockpot and simmer on low for 4 hours. Serve over fritos. This is wonderful on a cool rainy day. Leftovers are fantastic! You can also add some taco seasoning if the flavor needs a boost!
May 27, 2010
Steakhouse Potato Salad
Steakhouse Potato Salad
3 lbs small red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings and add to potatoes. Add remaining ingriedients.
3 lbs small red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings and add to potatoes. Add remaining ingriedients.
May 26, 2010
Easy Clam Chowder
Easy Clam Chowder
3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
May 25, 2010
Chicken Tetrazzini
Chicken Tetrazzini
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
Indian Corn Stew
Indian Corn Stew
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Jambalaya
Jambalaya
2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
May 24, 2010
Snickers Salad
Snickers Salad
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
Pork Chop Potato Casserole
Pork Chop Potato Casserole
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
Tortilla Pizza
Tortilla Pizza
1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
Baked Buffalo Wings
Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Mama's Tuna Salad
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Cheese Ball
Cheese Ball
1 (8 ounce) package cream cheese
1 (2.5 ounce) package smoked sliced beef, chopped
3 green onions, finely chopped
1 dash hot pepper sauce
pinch of garlic salt
Combine cream cheese, beef, onions, garlic salt and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
1 (8 ounce) package cream cheese
1 (2.5 ounce) package smoked sliced beef, chopped
3 green onions, finely chopped
1 dash hot pepper sauce
pinch of garlic salt
Combine cream cheese, beef, onions, garlic salt and pepper sauce with hands or an electric mixer. Shape into a ball. Chill at least 1 hour before serving with crackers.
Cream Cheese Rotel Dip
Cream Cheese Rotel Dip
3 (8 ounce) packages cream cheese
2 (10 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans Hominy, drained well (optional)
1 lb sausage or ground beef
Brown sausage or ground beef in large frying pan, drain and return to pan. Add well drained hominy. Add 3 packages of cream cheese to the meat. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and meat and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
3 (8 ounce) packages cream cheese
2 (10 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans Hominy, drained well (optional)
1 lb sausage or ground beef
Brown sausage or ground beef in large frying pan, drain and return to pan. Add well drained hominy. Add 3 packages of cream cheese to the meat. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and meat and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
Corn Dip
Corn Dip
2 (14 ounce) cans corn, drained
1 (7 ounce) can green chilies
1 (4 ounce) can of diced jalapenos
1 cup sour cream
1 cup mayonnaise
5 green onions, chopped
1/4 teaspoon garlic powder
3 cups of grated Mexican blend cheese
Drain the corn then dump corn in large mixing bowl. Dice the green onion. Add green onion, green chilis, and jalepeno to mixing bowl. Add garlic powder, mayo, and sour cream to mixing bowl. Stir to combine ingredients. Add cheese then stir again to thoroughly combine all ingredients. Cover and refrigerate overnight. Serve with corn chips, tortillas, or crackers.
2 (14 ounce) cans corn, drained
1 (7 ounce) can green chilies
1 (4 ounce) can of diced jalapenos
1 cup sour cream
1 cup mayonnaise
5 green onions, chopped
1/4 teaspoon garlic powder
3 cups of grated Mexican blend cheese
Drain the corn then dump corn in large mixing bowl. Dice the green onion. Add green onion, green chilis, and jalepeno to mixing bowl. Add garlic powder, mayo, and sour cream to mixing bowl. Stir to combine ingredients. Add cheese then stir again to thoroughly combine all ingredients. Cover and refrigerate overnight. Serve with corn chips, tortillas, or crackers.
Cheeseburger Crock-Pot Supper
Cheeseburger Crock-Pot Supper
1-1 1/2 lb ground beef
1 medium onion, coarsely chopped
1 (5 ounce) box au gratin potato mix
1 (10 ounce) can 98% fat free cream of celery soup
salt and pepper
2 tablespoons ketchup
1 tablespoon mustard
4 slices of favorite type of cheese (4 thick slices or 8 thin slices)
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours. Note: Feel free to add a vegetable to this recipe. Simply add it with the soup. This recipe could use any boxed potatoes with success. Feel free to season hamburger as you would if you were making cheeseburgers.
1-1 1/2 lb ground beef
1 medium onion, coarsely chopped
1 (5 ounce) box au gratin potato mix
1 (10 ounce) can 98% fat free cream of celery soup
salt and pepper
2 tablespoons ketchup
1 tablespoon mustard
4 slices of favorite type of cheese (4 thick slices or 8 thin slices)
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours. Note: Feel free to add a vegetable to this recipe. Simply add it with the soup. This recipe could use any boxed potatoes with success. Feel free to season hamburger as you would if you were making cheeseburgers.
Creamed Chicken-n-Biscuits
Creamed Chicken-n-Biscuits
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or sauteed red bell pepper or jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits (or homemade biscuits)
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or sauteed red bell pepper or jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits (or homemade biscuits)
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
Crock-Pot White Chicken Chili
Crock-Pot White Chicken Chili
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
Party Chicken
Party Chicken
1 1/2 lbs boneless skinless chicken breasts (cut into strips or bite-size pieces)
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup or cream of mushroom soup, undiluted
1/4 cup flat leaf parsley, chopped (can use 2tbs dried)
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 lb bacon, cooked and crumbled
1 1/2 cups French's French fried onions
Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper. In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste. Pour sour cream sauce over chicken. Bake at 350 degrees for 45 minutes to an hour, covered. Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
1 1/2 lbs boneless skinless chicken breasts (cut into strips or bite-size pieces)
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup or cream of mushroom soup, undiluted
1/4 cup flat leaf parsley, chopped (can use 2tbs dried)
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 lb bacon, cooked and crumbled
1 1/2 cups French's French fried onions
Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper. In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste. Pour sour cream sauce over chicken. Bake at 350 degrees for 45 minutes to an hour, covered. Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
Beefy Hashbrown Dinner
Beefy Hashbrown Dinner
1-1 1/2 lb ground chuck, browned and drained
1 medium onion, chopped
2 garlic cloves, minced
1 (1 1/4 ounce) envelope beef gravy
1 (16 ounce) can creamed corn
1 1/2 cups shredded cheddar cheese
1 (16 ounce) package frozen hash browns, slightly thawed
1 (10 1/2 ounce) can cream of celery soup or cream of mushroom soup
1/2 cup evaporated milk
salt & fresh ground pepper
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
1-1 1/2 lb ground chuck, browned and drained
1 medium onion, chopped
2 garlic cloves, minced
1 (1 1/4 ounce) envelope beef gravy
1 (16 ounce) can creamed corn
1 1/2 cups shredded cheddar cheese
1 (16 ounce) package frozen hash browns, slightly thawed
1 (10 1/2 ounce) can cream of celery soup or cream of mushroom soup
1/2 cup evaporated milk
salt & fresh ground pepper
Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
Tater Tot Casserole
Tater Tot Casserole
1 lb ground beef
1/2 onion (optional)
10 1/2 ounces cream of mushroom soup (one can)
1 teaspoon salt
1 teaspoon pepper
1 lb tater tots (about half a bag of Ore-Ida Brand)
Pre-heat oven to 450. Brown the ground beef in a skillet until thoroughly cooked. Drain off excess grease. Transfer ground beef back into skillet and add the can of cream of mushroom soup, salt and pepper; stir until mixed evenly. Pour beef mixture into casserole dish and add tater tots to the top, spreading an even layer. Bake for 35 minutes.
1 lb ground beef
1/2 onion (optional)
10 1/2 ounces cream of mushroom soup (one can)
1 teaspoon salt
1 teaspoon pepper
1 lb tater tots (about half a bag of Ore-Ida Brand)
Pre-heat oven to 450. Brown the ground beef in a skillet until thoroughly cooked. Drain off excess grease. Transfer ground beef back into skillet and add the can of cream of mushroom soup, salt and pepper; stir until mixed evenly. Pour beef mixture into casserole dish and add tater tots to the top, spreading an even layer. Bake for 35 minutes.
Chili's Salsa
Chili's Salsa
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.
African Peanut Soup
African Peanut Soup
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper. Saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer. Stir in the rice and chicken.
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper. Saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer. Stir in the rice and chicken.
May 19, 2010
Southern Chicken Fried Steak
Southern Chicken Fried Steak
2 cups flour
salt and ground black pepper to taste
2 eggs, beaten
2 pounds cube steaks
1/4 cup oil for frying
Directions
1.In a shallow bowl, combine flour and salt & pepper. In another bowl, place the beaten eggs. Coat each cube steak with the flour mixture, then dip into egg, then back into the flour mixture.
2.Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Serve with white gravy.
2 cups flour
salt and ground black pepper to taste
2 eggs, beaten
2 pounds cube steaks
1/4 cup oil for frying
Directions
1.In a shallow bowl, combine flour and salt & pepper. In another bowl, place the beaten eggs. Coat each cube steak with the flour mixture, then dip into egg, then back into the flour mixture.
2.Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Serve with white gravy.
May 18, 2010
Mississippi Chocolate Gravy
Mississippi Chocolate Gravy
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm.
Dawn's 8-Layer Salad
Dawn's 8-Layer Salad
8 cups chopped iceberg lettuce
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
8 cups chopped iceberg lettuce
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
P F Chang's Spicy Chicken
P F Chang's Spicy Chicken
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
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