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.
March 11, 2010
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)
