3 or 4 chicken breasts, cut up
2 tomatoes, chopped
1 pkg. (8 oz.) Cream Cheese, cubed
1 1/2 C. Kraft Sun Dried Tomato Dressing
1 Tbsp. basil or 1/2 C. fresh chopped basil
1 pkg. (16 oz.) linguine
1/2 C. pine nuts, toasted
Cook chicken in 1 C. dressing on stove until done. Add tomatoes, cream cheese, basil, and remaining dressing. Cook pasta as directed on package; drain. Add pasta to chicken mixture and stir. Cook on stove until warm. Add pine nuts. Stir and enjoy!
March 25, 2010
March 21, 2010
Tuna Casserole...
Not my favorite but my husband loves it and told me to post it.
Tuna Casserole
2 c Noodles, drained
1 c tuna, drained
1 c diced celery
1/3 c chopped onion
1/4 c chopped green pepper
1 c cream of chicken soup
1/2 can milk
1 c grated cheese
Potato Chips
Sautee vegetables in 1tb butter. Add cream of chicken soup and milk. Heat through. Add grated cheese stir until melted. Add noodles and tuna turn into casserole dish. Top with potato chips. Baked uncovered for 20 min on 375
Tuna Casserole
2 c Noodles, drained
1 c tuna, drained
1 c diced celery
1/3 c chopped onion
1/4 c chopped green pepper
1 c cream of chicken soup
1/2 can milk
1 c grated cheese
Potato Chips
Sautee vegetables in 1tb butter. Add cream of chicken soup and milk. Heat through. Add grated cheese stir until melted. Add noodles and tuna turn into casserole dish. Top with potato chips. Baked uncovered for 20 min on 375
Porcupine Meat Balls
1 lb ground beef
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
2/3 c uncooked rice
2 cans tomato soup
1 can water
2 tbsp oil.
Mix together beef, salt, pepper, onion. and rice. Form mixture into balls and brown in hot oil. Place meatballs in a greased casserole dish. Heat tomato jucie and water and pour over meatballs. Cook in oven on 350 for 45 min covered.
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
2/3 c uncooked rice
2 cans tomato soup
1 can water
2 tbsp oil.
Mix together beef, salt, pepper, onion. and rice. Form mixture into balls and brown in hot oil. Place meatballs in a greased casserole dish. Heat tomato jucie and water and pour over meatballs. Cook in oven on 350 for 45 min covered.
Creamy Chicken Soup with Vegetables
1 Cup butter
2 cups flour
1 quart milk
2 chicken breasts (boneless skinless)
small pkg frozen mixed vegetables
2 tbsp chicken bouillon granules
salt & Pepper to taste
Cook chicken in large soup0 pan until done. Remove chicken, Add butter to pan and melt. Once the butter is melted add flour with wire whisk. When this is all blended add all of the milk with the whisk, keep stiring until it starts to thicken. Once soup is as thick as you want it dice the chicken and add to the soup with the vegetables. Add the bouillon and salt and pepper to taste. If it gets too thick add more milk to thicken.
2 cups flour
1 quart milk
2 chicken breasts (boneless skinless)
small pkg frozen mixed vegetables
2 tbsp chicken bouillon granules
salt & Pepper to taste
Cook chicken in large soup0 pan until done. Remove chicken, Add butter to pan and melt. Once the butter is melted add flour with wire whisk. When this is all blended add all of the milk with the whisk, keep stiring until it starts to thicken. Once soup is as thick as you want it dice the chicken and add to the soup with the vegetables. Add the bouillon and salt and pepper to taste. If it gets too thick add more milk to thicken.
Italian Sausage & Tortellini Soup
1 lb sweet italian sausage, casings removed
1 C coarsely chopped onions
2 cloves garlic, crushed
1/2 Green Pepper, chopped
1/2 c water
5 c Beef Broth
1/2 c white grape juice or white wine
1 c carrots, sliced
2 c Tomatoes, crushed (28 oz)
1/2 tsp Basil
1/2 tsp oregano
1 8oz can tomato sauce
2 c Cheese Tortellini ( 1 9 oz pkg)
2 Tbsp Chopped parsley
Fresh grated parmesan cheese
Brown sausage in large pan. Remove and drain, set aside. Saute onions, garlic and green peppers in same pan until tender. Add water, broth, grape juice, carrots, tomatoes, basil, oregano, tomato sauce and sausage. Bring to boil, reduce the heat and simmer for 30 min. Stir in tortellini and parsley and simmer for 30 min. Garnish with parmesan cheese.
1 C coarsely chopped onions
2 cloves garlic, crushed
1/2 Green Pepper, chopped
1/2 c water
5 c Beef Broth
1/2 c white grape juice or white wine
1 c carrots, sliced
2 c Tomatoes, crushed (28 oz)
1/2 tsp Basil
1/2 tsp oregano
1 8oz can tomato sauce
2 c Cheese Tortellini ( 1 9 oz pkg)
2 Tbsp Chopped parsley
Fresh grated parmesan cheese
Brown sausage in large pan. Remove and drain, set aside. Saute onions, garlic and green peppers in same pan until tender. Add water, broth, grape juice, carrots, tomatoes, basil, oregano, tomato sauce and sausage. Bring to boil, reduce the heat and simmer for 30 min. Stir in tortellini and parsley and simmer for 30 min. Garnish with parmesan cheese.
French Bread
Combine in plastic bowl 1 1/2 c warm water, 1 tbsp sugar, 1 1/2 tsp salt, 1 tbsp oil or shortening. Sprinkle 1 pkg. dry yeast on top (2 1/4 tsp) Dissolve and stir in 4 cups sifted flour with wooden spoo. Cover raise 10 min stir, repaeat 6 times. 60 min total. Roll dough on floured board 1/2" thick. Roll one side up to teh other side to form long loaf as for cinnamon rolls. Split top 3 or 4 times with sharp knife. Brush with egg white. Sprinkle with seasame seeds. Raise 30 min. Bake at 400 degrees for 25-30 min or until Golden Brown.
Weight Watchers Chicken Pot Pie
2 serving Butter flavored cooking spray
1 tsp butter
1 small onion, chopped
2 cup mushrooms sliced...I omit these as I am not a fan.
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 tbsp flour
1/2 cup fat free evaporated milk
4 roll reduced fat cresent roll dough, unrolled
Preheat oven to 375 . Coat a 10 inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stiring frequently, about five min. Stir in paprika, thyme, salt and pepper, Add vegetables, broth and chicken, Cover and simmer about 15 mins.
In a small cup, combine flour and 1/4 c evaportated milk. Stir into chicken mixture. Cook over medium heat until thickened, stirring constantely for about 2 min. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened. About 2 to 3 minutes more.
Spoon chicken mixture into baking dish. Unroll cresent rolls and arrange dough around inside edge of baking dish to form a border. There will be a hole in teh middle left uncovered) Bake until rolls are golden brown and filling is bubbly. About 15 mins.
1 tsp butter
1 small onion, chopped
2 cup mushrooms sliced...I omit these as I am not a fan.
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 tbsp flour
1/2 cup fat free evaporated milk
4 roll reduced fat cresent roll dough, unrolled
Preheat oven to 375 . Coat a 10 inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stiring frequently, about five min. Stir in paprika, thyme, salt and pepper, Add vegetables, broth and chicken, Cover and simmer about 15 mins.
In a small cup, combine flour and 1/4 c evaportated milk. Stir into chicken mixture. Cook over medium heat until thickened, stirring constantely for about 2 min. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened. About 2 to 3 minutes more.
Spoon chicken mixture into baking dish. Unroll cresent rolls and arrange dough around inside edge of baking dish to form a border. There will be a hole in teh middle left uncovered) Bake until rolls are golden brown and filling is bubbly. About 15 mins.
Crock Pot Chicken
Crock Pot Chicken
4 chicken breasts
1 packet good Seasons Italian Dressing
1/2 c water
1 cube cream cheese softened
1 can cream of chicken soup
Put the chicken in teh crock pot.
Combine water and the dressing then dumb over chicken.
Let cook on low for 3 hours.
After 3 hours combine the cream cheese and soup and pour over chicken.
Cook on low for one more hour.
Serve over rice or noodles.
4 chicken breasts
1 packet good Seasons Italian Dressing
1/2 c water
1 cube cream cheese softened
1 can cream of chicken soup
Put the chicken in teh crock pot.
Combine water and the dressing then dumb over chicken.
Let cook on low for 3 hours.
After 3 hours combine the cream cheese and soup and pour over chicken.
Cook on low for one more hour.
Serve over rice or noodles.
Sticky Chicken
Sticky Chicken
( I got this from good things utah but we love it)
3-4 chicken breasts
1 cup apricot jam
1 cup bbq sauce
1 packet lipton onion soup mix
Cut chicken breasts in strips
Pour a small amount of olive oil in a skillet and begin browing the chicken.
Mix together the remainging ingredients and then pour over chicken.
Let cook until the chicken is fully cooked and the sauce is thick and bubbly.
Serve over white rice!
( I got this from good things utah but we love it)
3-4 chicken breasts
1 cup apricot jam
1 cup bbq sauce
1 packet lipton onion soup mix
Cut chicken breasts in strips
Pour a small amount of olive oil in a skillet and begin browing the chicken.
Mix together the remainging ingredients and then pour over chicken.
Let cook until the chicken is fully cooked and the sauce is thick and bubbly.
Serve over white rice!
Ranch Chicken
Ranch Chicken
4 chicken breasts
1 cube of melted butter
1 Ranch Salad dressing packet
1 1/2 c bread crumbs
Slice teh chicken breasts into on inch size slices (or you can cheat and buy chicken tendorloin strips) Mix together the bread crumbs, ranch packet and butter. Dip chicken breats in coating both sides. Place on cooking sheet. Bake at 375 for 20-25 mins. We love to have this with stove top stuffing!
4 chicken breasts
1 cube of melted butter
1 Ranch Salad dressing packet
1 1/2 c bread crumbs
Slice teh chicken breasts into on inch size slices (or you can cheat and buy chicken tendorloin strips) Mix together the bread crumbs, ranch packet and butter. Dip chicken breats in coating both sides. Place on cooking sheet. Bake at 375 for 20-25 mins. We love to have this with stove top stuffing!
Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup
2 chicken breasts
2 1/2 c chicken broth
1 1/2 c wqater
1 whole onion, chopped
2 c carrots, chopped
2 c celery, chopped
1/2 tsp salt
1/2 tsp thyme
1/2 tsp black pepper
1 tbs parsley
homestyle noodles
Place frozen chicken in crock pot with water and broth on high for a few hours. Add remaining ingredients except noodles and cook on low for 6 to 8 hours. During the last 30-60 min add teh home style noodles. and turn it on high.
SO YUMMY!
2 chicken breasts
2 1/2 c chicken broth
1 1/2 c wqater
1 whole onion, chopped
2 c carrots, chopped
2 c celery, chopped
1/2 tsp salt
1/2 tsp thyme
1/2 tsp black pepper
1 tbs parsley
homestyle noodles
Place frozen chicken in crock pot with water and broth on high for a few hours. Add remaining ingredients except noodles and cook on low for 6 to 8 hours. During the last 30-60 min add teh home style noodles. and turn it on high.
SO YUMMY!
No Bake Cookies
No Bake Cookies
2 cups sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
1 pinch of salt
1 tsp vanilla
3 tbsp peanut butter (I use chunky)
3 cups quick oats
IN large saucepan, combine sugary, butter, milk, cocoa and salt. Bring to boil, stiring frequently. Continue bowling for 3 mins. Stir frequently.
Remove from heat, Stir in vanilla & peanut butter, Stir until peanut butter is melted. Add oats and mix well.
Drop by teaspoonfuls onto waxed paper. Let stand untl firm. Store tightly Covered.
2 cups sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
1 pinch of salt
1 tsp vanilla
3 tbsp peanut butter (I use chunky)
3 cups quick oats
IN large saucepan, combine sugary, butter, milk, cocoa and salt. Bring to boil, stiring frequently. Continue bowling for 3 mins. Stir frequently.
Remove from heat, Stir in vanilla & peanut butter, Stir until peanut butter is melted. Add oats and mix well.
Drop by teaspoonfuls onto waxed paper. Let stand untl firm. Store tightly Covered.
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
2 cups margarine or butter softened
2 cups brown sugar
1 cup sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
6 cups quick oats
1 bag chocolate chips
Preheat oven to 350
Beat together margarine and sugars until creamy.
Add eggs & vanilla...beat well
Add combine flour, baking soda, and salt, mix well.
Stir in oats and chocolate chips, mix well
Drop by rounded tablespoonfuls onto ungreased cookies sheat.
Bake at 350 for 10 to 12 mins.
2 cups margarine or butter softened
2 cups brown sugar
1 cup sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
6 cups quick oats
1 bag chocolate chips
Preheat oven to 350
Beat together margarine and sugars until creamy.
Add eggs & vanilla...beat well
Add combine flour, baking soda, and salt, mix well.
Stir in oats and chocolate chips, mix well
Drop by rounded tablespoonfuls onto ungreased cookies sheat.
Bake at 350 for 10 to 12 mins.
Chicken Broccolli Casserole
2-3 pkags Frozen Chopped Broccoli
3-4 cooked chicken breasts cubed
2 cans cream of chicken soup
1/2 cup mayo or miracle whip
1/2 cup milk
1 Tbsp lemon Juice
1/2 tsp curry powder
1 cup grated cheese
1 sleeve ritz crackers crumbled adn rolled in melted butter
about 1/2 cup of butter
Arrange Broccoli on bottom of casserole dish
Layer chicker covered with the following mixed items:
the soup, mayo, milk, lemon juice, curry
Spread on cheese and then top with crumbled cracker mix
Bake at 350 for 30 mins
3-4 cooked chicken breasts cubed
2 cans cream of chicken soup
1/2 cup mayo or miracle whip
1/2 cup milk
1 Tbsp lemon Juice
1/2 tsp curry powder
1 cup grated cheese
1 sleeve ritz crackers crumbled adn rolled in melted butter
about 1/2 cup of butter
Arrange Broccoli on bottom of casserole dish
Layer chicker covered with the following mixed items:
the soup, mayo, milk, lemon juice, curry
Spread on cheese and then top with crumbled cracker mix
Bake at 350 for 30 mins
March 17, 2010
Chocolate & Pretzels
This is an easy and yummy treat!
You need:
1 bag of Rolos
Pretzels
First Preheat oven to 325 degrees.
Unwrap Rolos and place on top of pretzels. It's best if you lay parchment paper underneath.
Bake for about 5 minutes, just until the Rolos are melted. Cool and enjoy! (you can speed up the process by sticking them in the fridge)
Bake for about 5 minutes, just until the Rolos are melted. Cool and enjoy! (you can speed up the process by sticking them in the fridge)
March 13, 2010
Peanut Butter Kiss Cookies...also gluten free
Peanut Butter Kiss Cookies
1 c peanut Butter
1 c sugar
1 egg
1 tsp vanilla extract
24 chocolate kisses
Mix until well blended
Roll into 1 ½ in balls.
Place on Ungreased Cookie Sheets
Bake at 350 for 10-12 mins or until slightly cracked.
Immediately add kiss to each cookie center.Cool for 5 min.
1 c peanut Butter
1 c sugar
1 egg
1 tsp vanilla extract
24 chocolate kisses
Mix until well blended
Roll into 1 ½ in balls.
Place on Ungreased Cookie Sheets
Bake at 350 for 10-12 mins or until slightly cracked.
Immediately add kiss to each cookie center.Cool for 5 min.
March 11, 2010
Yummy Vanilla Bars
Vanilla Bars
Ingredients:
***Crust***
1 box (18.5 oz size) yellow cake mix
1 stick butter, melted
1 egg
1 cup chopped pecans (optional)
***Filling***
1 package (8 oz size) cream cheese, softened
2 eggs
1 box (1 lb size) powdered sugar
1 teaspoon vanilla
Directions:
For the crust: Combine cake mix, butter, egg and nuts. Mix well. Pat into 9 x 13" pan.
For the filling: Combine cream cheese, eggs, powdered sugar and vanilla. Mix at low speed and pour over crust.
Bake at 300 degrees for 55 minutes. Cool and cut into squares. Recipe can be frozen after baking.
Chili
Ground turkey
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans
1/4 cup chili powder
2 teaspoons ground cumin
I season my meat with onion salt instead of using onion. You can use ground beef too. Brown the meat. Mix everything together in you crock pot. Cook on high 4-5 hours. Low 8-10 hours.
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans
1/4 cup chili powder
2 teaspoons ground cumin
I season my meat with onion salt instead of using onion. You can use ground beef too. Brown the meat. Mix everything together in you crock pot. Cook on high 4-5 hours. Low 8-10 hours.
Orange Cashew Chicken
3 tablespoons vegetable oil
Salt and pepper
Broccoli
1 package chicken tenders cut into bite size pieces
1 lg onion, thinly sliced
3 lg garlic cloves chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce (Asian food isle)
1 cup cashews
Handful chopped cilantro
Cook chicken in a frying pan with the oil. When chicken is cooked set aside. Saute garlic and red pepper flakes for a couple minutes. Add the rest of the vegetable when cooked add the chicken. Mix the orange juice and hoisin sauce together. Pour over top of chicken and veggies. Add cashews and cilantro. Mix. Eat over white rice.
Salt and pepper
Broccoli
1 package chicken tenders cut into bite size pieces
1 lg onion, thinly sliced
3 lg garlic cloves chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce (Asian food isle)
1 cup cashews
Handful chopped cilantro
Cook chicken in a frying pan with the oil. When chicken is cooked set aside. Saute garlic and red pepper flakes for a couple minutes. Add the rest of the vegetable when cooked add the chicken. Mix the orange juice and hoisin sauce together. Pour over top of chicken and veggies. Add cashews and cilantro. Mix. Eat over white rice.
Daves Delight
1 lg instant chocolate pudding
1 lg vanilla instant pudding
1 lg square cream cheese
1 bag chopped pecans
1 cup flour
1/2 square butter
1/2 cup powdered sugar
2 small cool whip
1 lg chocolate bar
Melt 1/2 square butter. Mix flour with pecans. Add butter. Cook at 300 for 15 minutes. Smash and spread. Let cool. Mix cream cheese and powdered sugar and 1 tub of cool whip. Pour over pecan mixture. Make vanilla pudding and pour over cream cheese mixture. make chocolate pudding and pour over vanilla pudding. Let set and spread cool whip over top. Sprinkle chocolate bar over top.
1 lg vanilla instant pudding
1 lg square cream cheese
1 bag chopped pecans
1 cup flour
1/2 square butter
1/2 cup powdered sugar
2 small cool whip
1 lg chocolate bar
Melt 1/2 square butter. Mix flour with pecans. Add butter. Cook at 300 for 15 minutes. Smash and spread. Let cool. Mix cream cheese and powdered sugar and 1 tub of cool whip. Pour over pecan mixture. Make vanilla pudding and pour over cream cheese mixture. make chocolate pudding and pour over vanilla pudding. Let set and spread cool whip over top. Sprinkle chocolate bar over top.
Really Addicting Rice Krispies ( I can't remember the name!)
1 cup karo syrup
1 cup peanut butter
1 cup sugar
5-6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips
Melt karo syrup and sugar until mixed and bring to a light boil. Take off heat. Add peanut butter and mix. Add rice krispies and mix. Put in 9x13 pan. (I lightly spray mine with Pam) Melt chips and pour on top of mixture. Cool and eat!
1 cup peanut butter
1 cup sugar
5-6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips
Melt karo syrup and sugar until mixed and bring to a light boil. Take off heat. Add peanut butter and mix. Add rice krispies and mix. Put in 9x13 pan. (I lightly spray mine with Pam) Melt chips and pour on top of mixture. Cool and eat!
Broccoli Cheese Soup
1/2 cube butter
Small half and half
Small heavy whipping cream
1 can chicken broth
1 cup flour
2 1/2 cups broccoli
2 cups cheese
1 teaspoon nutmeg
Cook broccoli drain and chop. Melt butter in pan and add flour. Pour 1/2 and 1/2 in pot a little at a time. Repeat with cream and broth. Let thicken. Add broccoli and cheese. Add nutmeg.
Small half and half
Small heavy whipping cream
1 can chicken broth
1 cup flour
2 1/2 cups broccoli
2 cups cheese
1 teaspoon nutmeg
Cook broccoli drain and chop. Melt butter in pan and add flour. Pour 1/2 and 1/2 in pot a little at a time. Repeat with cream and broth. Let thicken. Add broccoli and cheese. Add nutmeg.
Weight Watcher Pumpkin Cookies
1 14 oz. can pumpkin
1 cup chocolate chips
1 box carrot cake mix
Mix 3 ingredients, drop by spoonfuls on ungreased cookie sheet and bake for 15 minutes @350.
1 cup chocolate chips
1 box carrot cake mix
Mix 3 ingredients, drop by spoonfuls on ungreased cookie sheet and bake for 15 minutes @350.
Pulled Chicken Sandwiches
2 pounds chicken
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups bbq sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 hoagie rolls
1 1/2 cups Monterey jack cheese
Season the chicken with salt and pepper and place in pot with the onion, garlic and just enough water to cover. Add the bbq sauce, vinegar, and a few drops of hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove chicken and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the chicken and heat through. Spoon onto rolls and top with cheese. You can toast the rolls if you'd like.
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups bbq sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 hoagie rolls
1 1/2 cups Monterey jack cheese
Season the chicken with salt and pepper and place in pot with the onion, garlic and just enough water to cover. Add the bbq sauce, vinegar, and a few drops of hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove chicken and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the chicken and heat through. Spoon onto rolls and top with cheese. You can toast the rolls if you'd like.
Mac and Cheddar Cheese with Broccoli
1 pound macaroni elbows
2 1/2 cups raw broccoli florets
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups milk
1 cup chicken stock
3 cups yellow sharp cheddar
1 tablespoon Dijon mustard
Place a pot of water on to boil. Add pasta to boiling water. Salt. Cook 5 min. then add broccoli. While pasta cooks, heat a pot over medium heat. Add butter melt, then add flour, cayenne and paprika and whisk together until roux bubbles then cook a minute more.Whisk in milk and stock and raise heat to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain pasta. Add cheese to milk sauce and stir to melt. Stir in mustard and season with salt and pepper. Pour sauce over pasta and stir.
2 1/2 cups raw broccoli florets
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups milk
1 cup chicken stock
3 cups yellow sharp cheddar
1 tablespoon Dijon mustard
Place a pot of water on to boil. Add pasta to boiling water. Salt. Cook 5 min. then add broccoli. While pasta cooks, heat a pot over medium heat. Add butter melt, then add flour, cayenne and paprika and whisk together until roux bubbles then cook a minute more.Whisk in milk and stock and raise heat to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain pasta. Add cheese to milk sauce and stir to melt. Stir in mustard and season with salt and pepper. Pour sauce over pasta and stir.
March 10, 2010
Grasshopper Brownies
DISCLAIMER...this makes a ton so unless you want a lot only do half the reciepe!!
2 boxes brownie mix
Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring
Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter
1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely
2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.
3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.
2 boxes brownie mix
Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring
Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter
1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely
2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.
3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.
White Chocolate Popcorn
This is my favorite easy snack./
2 bags Microwave Popcorn (I use light\)
1 bag white chocoalte chips.
Pop popcorn and removes seeds.
Place in bowl.
Put chocolate chips in microwave for a few minuetes or until melted.
Pour over popcorn and mix.
Lay on wax paper to cool.
I love this best the day after I make it. Its so easy and so yummy!
2 bags Microwave Popcorn (I use light\)
1 bag white chocoalte chips.
Pop popcorn and removes seeds.
Place in bowl.
Put chocolate chips in microwave for a few minuetes or until melted.
Pour over popcorn and mix.
Lay on wax paper to cool.
I love this best the day after I make it. Its so easy and so yummy!
Easy Caramel Popcorn
1 stick of butter
1/2 cup brown sugar
8 large marshmallows
1 bag of microwave popcorn
Pop the bag of popcorn & remove the seeds.Melt butter, brown sugar & marshmallows in microwave for 2 minutes. Stir. Melt for 30 more seconds. Once completely melted pour on top of popcorn & Voila!!
1/2 cup brown sugar
8 large marshmallows
1 bag of microwave popcorn
Pop the bag of popcorn & remove the seeds.Melt butter, brown sugar & marshmallows in microwave for 2 minutes. Stir. Melt for 30 more seconds. Once completely melted pour on top of popcorn & Voila!!
White Chicken Chili
White Chicken Chili
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tablespoon oil
2 cans (15 1/2 ounces each) Great Norther Beans, rinsed and drained
1 can (14 1/2 ounces each) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Directions
In a large saucepan, suate chiken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. (I added pepper jack cheese!) Makes about 6 servings.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tablespoon oil
2 cans (15 1/2 ounces each) Great Norther Beans, rinsed and drained
1 can (14 1/2 ounces each) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Directions
In a large saucepan, suate chiken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. (I added pepper jack cheese!) Makes about 6 servings.
Baked Chimichangas
Baked Chimichangas
2/3 cup salsa
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 - 2 cups shredded or cubed chicken
1 cup cheddar cheese, shredded
2 green onions, chopped
6 flour tortillas
melted butter
*any toppings you want
Directions: Mix the chicken , salsa, cumin, oregano, cheese, and onion in a bowl. Place about 1/3 cup on each tortilla and roll up. Place seam side down on baking sheet. Brush tops with melted butter and bake at 400 degrees for 25 minutes. Garnish with cheese, sour cream, salsa, avocado, lettuce, olives, etc.
2/3 cup salsa
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 - 2 cups shredded or cubed chicken
1 cup cheddar cheese, shredded
2 green onions, chopped
6 flour tortillas
melted butter
*any toppings you want
Directions: Mix the chicken , salsa, cumin, oregano, cheese, and onion in a bowl. Place about 1/3 cup on each tortilla and roll up. Place seam side down on baking sheet. Brush tops with melted butter and bake at 400 degrees for 25 minutes. Garnish with cheese, sour cream, salsa, avocado, lettuce, olives, etc.
Sticky Finger Sauce
3 Tbsp. Frank's hot sauce
3/4 C. brown sugar
2 Tbsp. water
Mix all ingredients in saucepan and heat until sugar dissolves. Pour over chicken fingers. (I use the frozen breaded ones you find in the frozen food section and just heat them up how you would like) Place cooked chicken in tupperware and pour sauce over. Cover with lid and shake to coat chicken well. This covers about 5 chicken fingers well.
3/4 C. brown sugar
2 Tbsp. water
Mix all ingredients in saucepan and heat until sugar dissolves. Pour over chicken fingers. (I use the frozen breaded ones you find in the frozen food section and just heat them up how you would like) Place cooked chicken in tupperware and pour sauce over. Cover with lid and shake to coat chicken well. This covers about 5 chicken fingers well.
Cranberry Chicken
4-5 chicken breasts
1 can whole berry cranberry sauce
1 small bottle French dressing (or 1/2 large bottle)
1 pkg. dry onion soup mix
Place chicken in baking dish. Stir cranberry sauce, dressing, and soup mix together and pour over chicken. Bake at 350 degrees for 45 minutes or until chicken is done.
1 can whole berry cranberry sauce
1 small bottle French dressing (or 1/2 large bottle)
1 pkg. dry onion soup mix
Place chicken in baking dish. Stir cranberry sauce, dressing, and soup mix together and pour over chicken. Bake at 350 degrees for 45 minutes or until chicken is done.
March 3, 2010
Chicken Chile Tortilla Soup
1 medium zucchini
1 medium yellow squash
1- 16 oz. can or jar salsa
1- 15 oz. can pinto beans with juice
1- 15 oz. can kidney beans with juice
1- 15 oz. black beans with juice
1- 15 oz. can corn
3-5 cups cut up chicken (or you can use 2 cans of canned chicken)
1 can chicken broth
8 oz. tomato sauce
2 garlic gloves minced
1 1/2 Tbps. chile powder
1 tsp. cumin
*Mix all together. Bring to a boil, then simmer for an hour.
* Serve with shredded cheese, sour cream on top and tortilla chips.
Spinach Chicken Bowtie Pasta Salad (Candace's)
16 oz. bowtie pasta, cooked, drained, and cooled
1 bag baby fresh spinach
2/3 C. craisins
1 large can mandarin oranges, drained
3 stalks celery, sliced
2 C. cut up cooked chicken
Dressing:
1 C. olive oil
2/3 C. white wine vinegar
2/3 C. teriyaki sauce
6 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Marinate pasta and chicken in dressing for 2 hours. Combine remaining ingredients and toss into chicken and noodle mixture.
1 bag baby fresh spinach
2/3 C. craisins
1 large can mandarin oranges, drained
3 stalks celery, sliced
2 C. cut up cooked chicken
Dressing:
1 C. olive oil
2/3 C. white wine vinegar
2/3 C. teriyaki sauce
6 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Marinate pasta and chicken in dressing for 2 hours. Combine remaining ingredients and toss into chicken and noodle mixture.
Indoor S'Mores
4 C. Honey Graham cereal
3 Tbsp. margarine or butter
6 C. mini marshmallows
1/4 C. light corn syrup
1 1/2 C. milk chocolate chips
Coat a 9x13 pan with cooking spray. Place cereal into a large bowl; set aside. In medium saucepan over low heat, melt butter. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over cereal. Stir well to coat. Press into prepared pan. Cool before cutting into squares.
Note: I take this when we go camping and instead of putting it in a pan I put it in a Ziploc bag and we all munch on it.
3 Tbsp. margarine or butter
6 C. mini marshmallows
1/4 C. light corn syrup
1 1/2 C. milk chocolate chips
Coat a 9x13 pan with cooking spray. Place cereal into a large bowl; set aside. In medium saucepan over low heat, melt butter. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over cereal. Stir well to coat. Press into prepared pan. Cool before cutting into squares.
Note: I take this when we go camping and instead of putting it in a pan I put it in a Ziploc bag and we all munch on it.
Ice Cream Rice Krispie Dessert
1 C. brown sugar
1 cube butter
1 C. coconut
3 C. Rice Krispies
1 gallon vanilla ice cream, softened
Raspberry Pie filling (or whatever flavor you prefer)
Heat up butter in pan and stir in brown sugar. Take off heat. Mix coconut and Rice Krispies. Stir in brown sugar. Put half of mixture in bottom of 9x13 pan. Spread out. Spread ice cream over top and top with remaining Rice Krispie mixture. Put in freezer until ice cream is frozen again. Top each serving with pie filling.
1 cube butter
1 C. coconut
3 C. Rice Krispies
1 gallon vanilla ice cream, softened
Raspberry Pie filling (or whatever flavor you prefer)
Heat up butter in pan and stir in brown sugar. Take off heat. Mix coconut and Rice Krispies. Stir in brown sugar. Put half of mixture in bottom of 9x13 pan. Spread out. Spread ice cream over top and top with remaining Rice Krispie mixture. Put in freezer until ice cream is frozen again. Top each serving with pie filling.
Chicken Rolls (Candace's)
2 (3 oz.) pkg. cream cheese (one with chives)
1/4 C. margarine
1/8 tsp. pepper
2 C. cubed cooked chicken
1 small can mushrooms, drained
2 cans crescent rolls
2/3 C. Stove Top stuffing, rolled fine
Salt to taste
Sauce:
1 can cream of chicken soup
1/3 C. water
1/2 C. sour cream
2 Tbsp. lemon juice
Cream together cream cheese, margarine, and pepper. Fold in chicken, mushrooms, and salt. Roll crescent rolls out. Place large spoonful of chicken mixture in each roll and roll up tightly. Seal each well. Roll in melted butter and then in crushed stuffing. Place in pan and bake at 325 degrees for 25 minutes. Pour sauce over top of each roll.
Sauce: Mix all ingredients together in pan on stove. Heat, but do not boil!
1/4 C. margarine
1/8 tsp. pepper
2 C. cubed cooked chicken
1 small can mushrooms, drained
2 cans crescent rolls
2/3 C. Stove Top stuffing, rolled fine
Salt to taste
Sauce:
1 can cream of chicken soup
1/3 C. water
1/2 C. sour cream
2 Tbsp. lemon juice
Cream together cream cheese, margarine, and pepper. Fold in chicken, mushrooms, and salt. Roll crescent rolls out. Place large spoonful of chicken mixture in each roll and roll up tightly. Seal each well. Roll in melted butter and then in crushed stuffing. Place in pan and bake at 325 degrees for 25 minutes. Pour sauce over top of each roll.
Sauce: Mix all ingredients together in pan on stove. Heat, but do not boil!
Chicken Cordon Bleu Casserole
6 boneless, skinless chicken breast halves
1/8 tsp. garlic powder
1/8 tsp. pepper
6 slices ham
6 slices Swiss cheese (we don't like Swiss so we use Mozzarella)
1 (10 3/4 oz.) can cream of chicken soup
1/4 C. milk
1/4 C. butter, melted
2 C. herb-seasoned stuffing mix
Preheat oven to 350 degrees. Place chicken in a greased 9x13 baking dish; sprinkle with garlic powder and pepper. Top each chicken breast with a slice of ham and cheese; set aside. Combine soup and milk. Stir until smooth and pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Cover and bake for 50 minutes or until chicken is done.
1/8 tsp. garlic powder
1/8 tsp. pepper
6 slices ham
6 slices Swiss cheese (we don't like Swiss so we use Mozzarella)
1 (10 3/4 oz.) can cream of chicken soup
1/4 C. milk
1/4 C. butter, melted
2 C. herb-seasoned stuffing mix
Preheat oven to 350 degrees. Place chicken in a greased 9x13 baking dish; sprinkle with garlic powder and pepper. Top each chicken breast with a slice of ham and cheese; set aside. Combine soup and milk. Stir until smooth and pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Cover and bake for 50 minutes or until chicken is done.
Honey Lime Chicken Enchiladas
6 Tbsp. Honey
4 1/2 Tbsp. Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. garlic powder
1 lb. cooked shredded chicken
tortillas
Shredded Monterey Jack Cheese
2 10 oz. cans green chili sauce
Mix honey, lime juice, chili powder, and garlic powder together in bowl. Pour over chicken and stir. Let marinade for 30 minutes. Pour 1/2 can of green sauce in the bottom of 9x13 pan. Roll chicken up in tortillas with a little cheese and place in pan. Pour the remaining chili sauce over the top and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
4 1/2 Tbsp. Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. garlic powder
1 lb. cooked shredded chicken
tortillas
Shredded Monterey Jack Cheese
2 10 oz. cans green chili sauce
Mix honey, lime juice, chili powder, and garlic powder together in bowl. Pour over chicken and stir. Let marinade for 30 minutes. Pour 1/2 can of green sauce in the bottom of 9x13 pan. Roll chicken up in tortillas with a little cheese and place in pan. Pour the remaining chili sauce over the top and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Subscribe to:
Posts (Atom)