Sunday, March 26, 2017
Cheesy Hash Brown Chicken Casserole 2 (20 oz) bags Simply Potatoes® Shredded Hash Browns 2 c. shredded Colby Jack Cheese 1 tsp salt 3/4 tsp pepper 2 c. sour cream 1 (10.5 oz) can cream of chicken soup 1/3 c. milk 1 lb cooked, shredded chicken 2 c. crushed corn flakes 3 Tbsp butter, melted Preheat oven to 400 degrees. In a large bowl mix together hash browns, cheese, salt, pepper, sour cream, cream of chicken soup, milk, and chicken. Place in the bottom of a lightly greased 9x13'' pan. In a small mixing bowl mix together corn flakes and butter. Sprinkle over hash brown mixture. Baked for 1 hour or until top is golden brown.
Saturday, March 25, 2017
FRESH STRAWBERRY PIE 2 (9 inch) unbaked pie crusts 1 1/4 cups white sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 4 cups fresh strawberries 2 tablespoons butter Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan. Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges. Bake for 35 to 45 minutes, or until the crust is slightly browned.
Friday, March 24, 2017
SWEET GARLIC CHICKEN 4 medium boneless, skinless chicken breasts (about 4 oz each) 1 tsp salt 2 tsp pepper 1 tbsp. dried basil 1 tbsp. olive oil 5 garlic cloves, minced 4 tbsp. brown sugar Preheat oven to 400 Line a rimmed baking sheet with foil and then spray with nonstick spray Season chicken on both sides with salt, pepper and dried basil and place on prepared baking sheet In a medium saucepan heat olive oil until shimmering Add in minced garlic and let cook until soft & fragrant, about 2 minutes Remove oil from heat and stir in brown sugar until smooth Evenly spread brown sugar mixture over the top of each chicken breast Bake for 30 - 40 minutes or until juices of chicken run clear Serve & ENJOY
STRAWBERRY POKE CAKE Directions:Cake: 1 (15.25 oz) boxed white cake mix 1 cup boiling water 1 (3 oz) box strawberry flavored Jell-o 1/2 cup cold water Frosting: 1 (8 oz) tub Cool-Whip non-dairy whipped topping 1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla Topping: 1 pound strawberries, cut into triangles Make cake as directed on the back of the box for a 9"×13″ pan. Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered. Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake. Cover the cake with plastic wrap and refrigerate for three hours. Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake. Top with strawberries and keep in the fridge until ready to serve.
Thursday, March 23, 2017
Slow-Cooker Chicken Broccoli Lasagna 1 bag (12 oz) Green Giant™ Steamers™ Select® frozen broccoli florets 3 cups chopped cooked chicken 3 1/2 cups shredded Italian cheese blend (14 oz) 3/4 teaspoon freshly ground pepper 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 3/4 oz) condensed cream of mushroom soup 1 container (8 oz) sour cream 1 package (8 oz) sliced fresh mushrooms (about 3 cups) 9 uncooked lasagna noodles 1 cup freshly shredded Parmesan cheese (4 oz) Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli. Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese. Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.
Jumbo Shrimp Parmesan 12 jumbo shrimp (10 to 12 per lb) 2 tablespoons olive oil 1 clove minced garlic salt and pepper 1/2 cup unseasoned breadcrumbs 1/4 cup grated parmesan cheese 2 tablespoons melted butter 1 medium lemon, cut in wedges Preheat oven to 475 degrees. Peel and devein shrimp, leaving tails intact. Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges