Chicken Skillet
1 tsp. butter or margarine
4 boneless chicken breast halves
1 box chicken stuffing
1 can cream of soup (your favorite)
1/2 cup milk
1/2 cup of cheese
Heat butter in skillet, add chicken and cook 12 to 15 min., or until done. Remove chicken. Prepare stuffing using pkg. directions (except let stand 2 min.). Top with chicken. Mix soup and milk. pour over chicken, sprinkle with cheese. Cover and heat through. Serves 4.
November 19, 2011
November 14, 2011
Easy Pierogi Casserole
Easy Pierogi Casserole
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
6 green onions, thinly sliced
1 (80 gram) package Oscar Mayer Real Bacon Recipe Pieces, divided
2 cups KRAFT Double Cheddar Shredded Cheese, divided
Heat oven to 375 degrees F. Cook noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover. Bake 30 min. or until heated through. Uncover; bake 3 to 5 min. or until Cheddar is lightly browned. Let stand 10 min. before cutting to serve.
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
6 green onions, thinly sliced
1 (80 gram) package Oscar Mayer Real Bacon Recipe Pieces, divided
2 cups KRAFT Double Cheddar Shredded Cheese, divided
Heat oven to 375 degrees F. Cook noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover. Bake 30 min. or until heated through. Uncover; bake 3 to 5 min. or until Cheddar is lightly browned. Let stand 10 min. before cutting to serve.
October 8, 2011
Company Potatoes
Company Potatoes
1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill weed
1 1/2 cups shredded Cheddar cheese
paprika to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill weed
1 1/2 cups shredded Cheddar cheese
paprika to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
October 3, 2011
Sausage, Kale, and Potato Soup
Sausage, Kale, and Potato Soup
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatos, Sliced Thin
1 whole Onion, Chopped
1-1/2 pound Italian Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste
Preparation Instructions
Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed. Add the potatoe, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatos, Sliced Thin
1 whole Onion, Chopped
1-1/2 pound Italian Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste
Preparation Instructions
Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed. Add the potatoe, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
September 29, 2011
Sweet Potato Casserole
Sweet Potato Casserole
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.
September 28, 2011
Pumpkin Cheese Pie
Pumpkin Cheese Pie
1 (9-inch) unbaked pie shell
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 cups pumpkin, cooked, mashed or canned
1 1/2 teaspoons pumpkin pie spice
Combine cream cheese and milk; beat until smooth. Gradually beat in eggs, pumpkin and spice. Pour into unbaked pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Best if served warm.
1 (9-inch) unbaked pie shell
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 cups pumpkin, cooked, mashed or canned
1 1/2 teaspoons pumpkin pie spice
Combine cream cheese and milk; beat until smooth. Gradually beat in eggs, pumpkin and spice. Pour into unbaked pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Best if served warm.
Impossible Turkey Pie
Impossible Turkey Pie
2 cups diced, cooked turkey
1 4 oz can sliced mushrooms, drained
1/2 c sliced green onions, with tops
1/2 tsp salt
1 c shredded Swiss cheese (any cheese will work)
1 1/2 c milk
3/4 c buttermilk baking mix
3 eggs
Heat oven to 400. Grease pie plate with cooking spray. Layer turkey, mushrooms, onions and sprinkle with salt. Put cheese on top. In a bowl, whisk together milk, baking mix and eggs, mixing thoroughly. Carefully pour over the top of the other ingredients. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 min. Let stand 5 minutes before cutting.
2 cups diced, cooked turkey
1 4 oz can sliced mushrooms, drained
1/2 c sliced green onions, with tops
1/2 tsp salt
1 c shredded Swiss cheese (any cheese will work)
1 1/2 c milk
3/4 c buttermilk baking mix
3 eggs
Heat oven to 400. Grease pie plate with cooking spray. Layer turkey, mushrooms, onions and sprinkle with salt. Put cheese on top. In a bowl, whisk together milk, baking mix and eggs, mixing thoroughly. Carefully pour over the top of the other ingredients. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 min. Let stand 5 minutes before cutting.
Spinach and Wild Rice Casserole
Spinach and Wild Rice Casserole
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.
Cream Cheese Danish
Cream Cheese Danish
16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.
16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.
September 27, 2011
Caramel Apple Cupcakes
Caramel Apple Cupcakes
1 pkg. spice cake mix
2 cups peeled and chopped apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full. Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
1 pkg. spice cake mix
2 cups peeled and chopped apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full. Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
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