Tuesday, October 17, 2017
Monday, October 16, 2017
ITALIAN CHRISTMAS COOKIES 4 eggs 1 cup sugar 1/2 cup butter 2 tsp. vanilla 3 1/2 cup flour 4 tsp. baking powder Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients. Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes. Icing 2 cup sifted confectioner’s sugar 2 tsp. vanilla 6 tsp. water Stir until creamy Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles
Chili Cheese Dog Bake 4 hot dogs 4 string cheese (cheddar) 1 can Pillsbury pizza dough 1 can chili (15 oz.) 1/4 Cup Butter, melted 1 teaspoon garlic power 1 teaspoon fresh parsley Preheat over to 375F Pour chili into a 6 x 10 or 7 x 11 pan (or whatever works for you, really) Remove the cheese from the wrappers and cut in half lengthwise. Set aside. Open the can of pizza dough and roll out. Cut the dough into 4 equal sections. Take a wiener and sandwich it with the two sides of cheddar. Beginning at one end of the strip of dough, begin to wrap the bundle into the dough, covering the whole length of the wiener with the dough. Place in the pan with the chili, seam side down. When all four are complete, bake in the oven for 15-18 minutes or until the dough is cooked and golden brown on top. Mix garlic and parsley with the melted butter and brush the tops of the hot dogs with the garlic butter
SLOW COOKER POOR MAN’S STEW 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.
WHITE CHICKEN LASAGAN 9 lasagna noodles 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.
ADULT MERMAID WATER 3 cups Captain Morgan Spiced Rum - 2 parts 1½ cup Malibu Rum - 1 part 72 ounces Pineapple Juice - 6 parts 12 ounces frozen limeade concentrate - 1 part ¾ cup Blue Curacao - ½ part 1 Liter of Ginger Ale - 6-8 parts Lime, sliced for garnish Mix together all of the booze and juices with lime slices. Refrigerate till ready to serve. Add ginger ale and serve with lime garnishes
Perfect Non-Alcoholic Punch for Halloween Lime Sherbet (1/2 gallon) Sprite (2 liters) Neon Green Food Coloring (a few drops) Use scissors to cut open the lime sherbet carton and place it in your punch bowl. Slowly poor 2 liters of Sprite into the bowl (it will bubble and foam). Add a few drop of the food coloring, until the green really pops!
Peanut Butter Sugar Cookies A light and crisp peanut butter cookie that is just sweet enough and when dipped in chocolate they become decadent Yields - 4 dozen cookies 1 cup peanut butter 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 cup brown sugar 1 tablespoon molasses 1 teaspoon baking soda 1 teaspoon baking powder 2 large eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 cup sugar (for rolling) Optional Chocolate Dip 1 cup semi-sweet chocolate chips or white chocolate chips 2-3 tablespoons vegetable oil Seasonal Spinkles In the bowl of a mixer cream together peanut butter, butter & shortening until light and fluffy. Mix in sugars, molasses, baking soda, baking powder until just combined, scraping down the sides as necessary. Beat in eggs and vanilla until just combined. Slowly add in flour, mixing until just combined. Once all combined cover and chill for at least 2 hours -- To bake -- Preheat oven to 375. Line cookie sheets with parchment paper Using a small cookie scoop roll dough into balls. Roll balls in remaining sugar. Using a fork flatten balls, creating a cross hatch on the top. Bake for 8-10 minutes, or until edges are browned and center is just set. Remove and let cool on pan for 5 minutes and them remove to cooling rack to cool completely -- To Dip -- In a microwave safe bowl combine chocolate chips (semi-sweet or white) with 2 tablespoons oil and microwave for 1-2 minutes, stirring every 30 seconds until smooth. Dip half the cookie into chocolate immediately, sprinkle with decorations and let cool on parchment paper until set.
Warm Green Bean, Bacon & Potato Salad 1 lb small red potato coarse salt and pepper 1 tablespoon olive oil 2 garlic cloves, minced 4 slices bacon, cut crosswise into 1/2-inch pieces 1⁄2 lb green beans, trimmed and cut into 1 1/2-inch lengths 2 tablespoons fresh lemon juice In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm. Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
Sunday, October 15, 2017
Crispy Brussels Sprouts 1 pound Brussels Sprouts 2 tablespoons extra virgin olive oil 1 cup panic breadcrumbs 2 teaspoons salt 2 teaspoons pepper 1 teaspoon garlic powder 1 teaspoon all purpose seasoning 1 tablespoon grated parmesan (optional) Preheat oven to 425 Line a rimmed baking sheet with parchment paper Trim brussels sprouts and cut in half and place into large bowl Drizzle olive oil over trimmed sprouts In a medium bowl combine panko, salt, pepper, garlic powder and all purpose seasoning Drop 1/3 of the sprouts into the breadcrumbs and toss to coat them Place coated sprouts onto prepared pan and repeat with remaining sprouts Place into oven and bake for 20 minutes Toss and sprinkle with parmesan cheese (if using) Continue to roast for another 5-10 minutes or until sprouts are browned and crispy Serve immediately
Saturday, October 14, 2017
PayDay Brownies 1 box brownie mix & called for ingredients 1-1/2 cups salted peanuts 3 tbsp butter 2 cups peanut butter chips 1 (7 oz) container marshmallow creme 1 (14 oz) can sweetened condensed milk Prepare brownies to package instructions. Once done baking brownies - set aside to cool slightly & start working on your PayDay topping In a medium saucepan - melt butter & peanut butter chips until combined Add condensed milk & marshmallow creme & stir well until fully incorporated & marshmallow is melted Pour over prepared brownies & smooth into a nice even layer Top with peanuts Place in refrigerator to cool quickly Cool completely before cutting Store at room temperature in airtight container
Mixed Nut Bark 2-1/2 cups semi-sweet chocolate chips 1 tbsp shortening 1-1/2 cups Mixed Nuts 1-2 tsp coarse sea salt 2 ounces white chocolate Line a 9x13 baking sheet with parchment - set aside In a medium bowl combine semi-sweet chocolate & shortening Place over a small pot filled half way with water (this works as your double boiler) Heat over medium - stirring your chocolate until melted completely Once melted & smooth - immediately pour onto prepared parchment lined baking sheet & smooth out flat Sprinkle on your mixed nuts & sea salt Melt your white chocolate (this works best in a small squeeze bottle (just place the chocolate in & set in a cup of hot water to melt it) Once your white chocolate is melted - drizzle over top of bark Place in refrigerator for several hours to harden Once firm- use a butter knife & press into the bark to break apart Store in an airtight container
Reese's Coco Clusters 1 cups peanut butter chips 1 tbsp shortening 1-1/4 cup Coco Puffs Cereal 8 ounce bag Reese's Peanut Butter Cups Minis - chopped in half Prepare your peanut butter cups & place in medium size bowl Add your cereal to chopped peanut butter cups- set aside. Combine peanut butter chips & shortening in glass bowl Heat over a double boiler on medium, stirring frequently until completely melted Pour over your cereal & peanut butter cups - stir to coat evenly Scoop tablespoon size drops out & place on parchment lined baking sheet Refrigerate to firm up at least 1 hour before serving. Store in airtight container at room temperature.
HOLIDAY COCO CLUSTERS 1 cup mini marshmallows ½ cup sweetened coconut 1-1/4 cup coco puffs cereal 1 cup white chocolate chips 1 tbsp shortening Holiday sprinkles - opt Measure out your cereal, coconut & marshmallows & set aside. Combine white chocolate chips & shortening in glass bowl Heat over double boiler, stirring frequently until melted Pour over your dry mix - stir to coat evenly Scoop tablespoon size drops out & place on parchment lined baking sheet Sprinkle holiday sprinkles on top Refrigerate to firm up at least 1 hour before serving. Store in airtight container at room temperature.
Marshmallow Popcorn Bars 3 tbsp butter 1 cup trail mix - preferably with chocolate of some sort 1 bag microwave popcorn- popped 4 cups mini marshmallows Instructions Spray a 9x13 pan with cooking spray & set aside Pop your popcorn & pour into a large bowl In a medium saucepan combine marshmallows & butter Heat over med-low until completely smooth- stirring constantly Remove from heat & pour over prepared popcorn Fold until all popcorn is coated with marshmallow Add trail mix & continue folding until mixed in Transfer to prepared dish & spread out into an even layer Allow to set at least 10 minutes before cutting into bars
Candied Popcorn 1/4 cup sprinkles 1 bag microwave popcorn - popped 1 (14 oz can) sweetened condensed milk 1 box (any flavor you wish) 3 oz Jello mix 5-10 drops food color depending on what flavor you choose Preheat oven to 200 degrees Line a large baking sheet with parchment & set aside Pop popcorn & transfer to a large bowl - set aside In a small saucepan, combine sweetened condensed milk & jello packet Heat over medium until it starts to boil Allow to lightly boil about 1 minute - stirring constantly Remove & immediately pour over prepared popcorn Stir & fold to mix & coat the popcorn Transfer to prepared baking sheet spreading out as best as you can Sprinkle with your sprinkles Bake 20-30 minutes - stir about half way through Remove & let cool Break apart & enjoy Store in a paper bag - not an airtight container to keep from getting soggy
CHOCOLATE COVERED PRETZEL FUDGE 1½ Cup Sugar ½ Cup Margarine (do not use butter) 1 (5oz) Can Evaporated Milk 1 (7oz) Jar Marshmallow Cream 3 Cups Semi-Sweet Chocolate Chips ½ Teaspoon Vanilla Extract 4 cups chocolate covered pretzels Line 9x13 glass pan with parchment & then spray lightly with cooking spray. Set aside. Put semi-sweet chocolate chips & vanilla in mixer bowl. Set aside. Heat sugar, margarine, evaporated milk & marshmallow cream in 3 qt. heavy saucepan over medium heat. Stir until mixture boils, boil for 5 full minutes- stirring constantly. Remove from heat. Pour into mixer bowl over the top of the chocolate chips. Beat with whip attachment in mixer until it's smooth & looks like silk. (if you did not use premium chocolate- it will be grainy & watery) Transfer to your prepared dish. Top with crumbled chocolate covered pretzels & press in Refrigerate for at least 2 hours before cutting & serving.
GINGERBREAD COOKIE BARK 2 cups milk chocolate chips 1 cup white chocolate chips 2 tbsp shortening- divided 5-6 gingerbread cookies Line an 9x13 baking tray with parchment paper. In a medium glass bowl, combine the milk chocolate chips & 1-1/2 tbsp of the shortening. Microwave on 50% heat in 30 second intervals until fully melted & combined- be sure to stir well in-between each interval. Transfer melted mixture into prepared pan & spread into a thin even layer. Repeat process with white chocolate chips & remaining shortening & add on top of the milk chocolate layer. Crumble & sprinkle on your gingerbread cookies & press in slightly. Refrigerate for 2 hours to set - poke with a knife to break into pieces
CINNAMON CHEESECAKE DIP 1 8oz container whipped topping- thawed 1 box (3.4oz) cheesecake flavored INSTANT pudding mix 1 (8oz) block cream cheese - softened ½ cup confectioners sugar 2 tbsp International Delight Sweet Cream Coffee Creamer 1 tbsp cinnamon & sugar mix In a medium bowl stir together whipped topping & pudding mix- set aside In mixer bowl, beat cream cheese & creamer until fluffy Slowly beat in confectioners sugar Fold in pudding/whipped topping mixture Stir in cinnamon/sugar mixture Transfer to serving bowl & sprinkle with additional cinnamon/sugar mix Serve immediately or cover & chill until ready to serve
SALTED CINNAMON SUGAR CHIPS 10-20 corn tortillas Peanut Oil ¾ cup sugar 4 tsp. cinnamon Popcorn Sea Salt In small bowl, stir together the cinnamon & sugar. Set aside Fill stock pot with peanut oil about 1 inch deep Cut tortillas into triangles or strips Heat oil on medium high When oil is ready drop a handful of triangles in & let brown for 45 seconds + depending on how crunchy you like them Using a metal strainer or spoon- scoop out into bowl lined with paper towels Immediately sprinkle with popcorn salt & cinnamon/sugar mixture. Shake & toss to coat more evenly. Enjoy! Will keep for about 24 hours in an airtight container.
PEANUT BUTTER OREO POPCORN 8-9 cups popped popcorn 1-1/2 cups white chocolate chips 1 tbsp shortening ⅔ of a package peanut butter Oreo cookies- crumbled 2 tbsp sprinkles- opt. Pop popcorn in a large bowl- set aside In a small bowl, combine white chocolate chips & shortening Microwave in 30-second increments until melted- stirring in between each cycle Once melted, pour over popcorn & stir to coat completely Add in other ingredients & stir to combine Store in a breathable container to keep from getting soggy or soft
CHOCOLATE CHIP SNICKERDOODLE BARS ½ cup butter (1 stick) 1 cup light brown sugar- firmly packed 1 egg 1 tsp Pure Vanilla Extract 1 cup all-purpose flour (spooned & leveled- not scooped) ½ tsp baking powder ½ tsp salt 1 tsp Ground Cinnamon ⅛ tsp baking soda 1 cup semi-sweet chocolate chips - divided ¼ cup white chocolate chips 3 tbsp Ground Cinnamon/sugar mixture (at a 4:1 ratio sugar to spice) Preheat oven to 350 degrees Line a 9x9 pan with parchment & spray lightly with cooking spray In a large, microwave-safe bowl, melt butter & allow to cool to room temperature Add in brown sugar, McCormick Pure Vanilla Extract & egg - mix well until smooth Stir in flour, baking powder, salt, baking soda & McCormick Ground Cinnamon Fold in ¾ cup of the semi-sweet chocolate chips Transfer batter to prepared pan & spread out Dust the top with 1 tbsp of the McCormick Ground Cinnamon/sugar mixture Bake 20-25 minutes Remove & immediately sprinkle with 1 more tbsp of the McCormick Ground Cinnamon/sugar mix, remaining semi-sweet chocolate chips & white chocolate chips Once bars are just slightly warm, sprinkle with final tbsp of the McCormick Ground Cinnamon/sugar mix Allow to continue cooling before cutting
CINNAMON TOAST CRUNCH POPCORN 8-9 cups popped popcorn 1-1/2 cups white chocolate chips 1 tbsp shortening 2-3 cups Cinnamon Toast Crunch Cereal 2-3 tbsp cinnamon/sugar mix Pop popcorn in a large bowl- set aside In a small bowl, combine white chocolate chips & shortening Microwave in 30-second increments until melted- stirring in between each cycle Once melted, pour over popcorn & stir to coat completely Add in other ingredients & stir to combine Store in a breathable container to keep from getting soggy or soft
SLOW COOKER BAKED APPLES 4 -5 baking apples (I was able to fit 7 smaller apples in mine) 1 tablespoon lemon juice 1⁄3 cup raisins (optional) 3⁄4 cup brown sugar 1⁄2 teaspoon cinnamon 1⁄4 cup butter, softened Scoop out center of each apple and and leave cavity about 1/2 in from bottom. (I sliced the top half of mine off and used a small spoon to remove the core and seeds. Peel top of apples down about 1 in and brush lemon juice on top. In bowl, combine raisins, brown sugar, cinnamon, and butter. Spoon mixture into apples. Pour 1/2 c water in sprayed crockpot and arrange apples inside. Cover and cook on low 1-3 hrs or until tender. Serve warm or room temperature with vanilla ice cream and caramel ice cream topping.
ITALIAN SAUSAGE SOUP 1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Chicken Parmesan 4 boneless skinless chicken breast halves salt and pepper 1/2 cup Italian breadcrumbs 1 egg, beaten 4 teaspoons butter 2 cups spaghetti sauce 4 slices mozzarella cheese 1 teaspoon grated parmesan cheese Pound chicken to flatten. Salt and pepper to taste. Dip chicken in egg; then in bread crumbs. Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done. Remove from skillet. To skillet add spaghetti sauce. Heat thoroughly. Add chicken.Place slices of mozzarella on top of chicken. Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with a side of spaghetti.
Egg, Ham & Cheese Hot Pocket 3 Lg. eggs 1/2 cup ham 1/4 cup cheese (reduced fat) 1/4 cup leek 1/4 tsp. crushed red pepper Sea Salt (to taste) Black Pepper (to taste) 2 Thin Pockets (your choice of grain) Preheat oven to 300º Chop leek, ham, and cheese; place in Med bowl. In same Med. bowl add eggs, crushed pepper, salt and pepper mix. Scramble egg mixture in skillet. Place scrambled egg into pocket, lay on baking sheet and put in oven for approx. 5-7 minutes. Options: turkey, sausage, bacon, any vegetable or cheese and diced potatoes
Friday, October 13, 2017
Tortilla Chip Pepper Jack Crust Chicken Chicken 4 boneless, skinless chicken breasts. 1 (12 ounce) bag of tortilla chips. 4 ounces of shredded pepper jack cheese. 1 cup of mayonnaise. ½ tbsp of garlic powder. ½ tbsp of cumin. ½ tbsp of chili powder. 2 tsps of lime juice. Sauce 1 cup of mayonnaise. ½ cup of buttermilk. 1 cup of sour cream. 1 packet of ranch dip mix. 1 tbsp of garlic powder. 1 tbsp of onion powder. 1 – 3 tbsps of diced jalapeno slices. 1 tsp of lime juice. 2 avocados. Blend half of the chips in the food processor and mix it with the shredded cheese. In a bowl, mix together the mayonnaise, garlic powder, chili powder, cumin and lime juice. Now dip the chicken breasts in the mayonnaise mixture then coat it in the chip mixture. Arrange the chicken breasts in a baking pan and bake in a preheated oven to 350° for 25 to 30 minutes. In a food processor, mix all of the sauce ingredients together and pour over the chicken before serving
Ecstasy Cake 1 box of chocolate cake mix. 12.25 oz jar of caramel. 8 oz tub of cool-whip or whipped topping. 1 (8 oz) package of heath baking topping. 14 oz can of sweetened condensed milk. First, bake the cake as directed in the package instructions in a 9×13 baking pan, poke holes in the cake and let it cool. In a bowl, mix together the sweetened condensed milk and caramel then pour the mixture over the cooled cake. Let the cake set for 15 minutes then frost with the tub of cool whip. Pour half of the bag of heath bits over the top and enjoy
Spicy Corn and Chicken Chili 1 tablespoon extra-virgin olive oil 1 large onion, coarsely chopped 2 cloves garlic, finely chopped 1 1/2 tablespoon chili powder 2 teaspoons oregano 1 teaspoon ground cumin 1 teaspoon ground coriander Cayenne powder, to taste 1 pound ground chicken breast 1 (15-ounce) can no-salt-added tomato sauce 1/2 cup mild or medium salsa 3 cups fresh or frozen corn kernels Fine sea salt, to taste 1/3 cup chopped fresh cilantro In a large soup pot or Dutch oven, heat oil over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly. Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve
Slow Cooker Chunky Beef & Potato Stew 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces 1/4 cup white whole wheat flour or all-purpose flour 2 tablespoons extra-virgin olive oil, divided 3 large potatoes, peeled and chopped into large bite-sized 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free 1 clove garlic, 1/2 cup chopped 1 teaspoon balsamic 1 bay 1/2 teaspoon kosher or sea 1/2 teaspoon black 1-1/2 cups low sodium beef 2 teaspoons worcestershire 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano 1 teaspoon Whisk flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture. Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides, for about 30 seconds per side, or until golden. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat. Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice. Stir balsamic vinegar along with broth, garlic, oregano, paprika, and bay leaf, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.
Tex-Mex Chopped Chicken Salad Dressing 1 cup ranch dressing 2 Tbsp taco seasoning, hot or mild Salad 3 cups chicken, cooked, cooled and diced 4 cups Romaine lettuce, chopped, about 1 head 2 Roma tomatoes, diced 1 cucumber, seeded and diced 1 cup corn kernels, fresh or frozen 4-5 green onions, sliced 1 15 oz can black beans, drained and rinsed 4 oz sharp cheddar cheese, or pepper jack, cut into ¼” cubes 1/4 cup cilantro, chopped juice of 1/2 of a lime 1 cup tortilla chips, crushed jalapeño, diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional) In a small bowl, stir together ingredients for dressing then refrigerate until ready to use. In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.
Crunchy No-Bake Chocolate Peanut Butter Bars 1½ cups semi-sweet chocolate chips 1 cup creamy peanut butter ½ cup honey ¼ cup unsalted butter 3 cups regular or frosted cornflakes Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl. Microwave for 2 minutes at full power. Remove from the microwave and stir until the chocolate has completely melted and everything is well combined. Stir-in the cornflakes. Mix well. Line an 8 x 8-inch pan with parchment paper. Spread the chocolate mixture evenly into the pan. Chill until firm for at leas 2-4 hours. Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.
DELUXE EGG SALAD 2 Tablespoons butter, room temperature 3 oz cream cheese, room temperature 2 Tablespoons celery, minced 1 Tablespoon Mayo (or more if desired) 1 teaspoon onion, grated 1 teaspoon sugar 1/2 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper 6 hard boiled eggs, finely chopped or squished with a fork. Croissants or Bread Paprika (optional) Dill Pickle Relish (optional) Bacon (optional) In a medium bowl, cream together butter and cream cheese until smooth. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended. Add eggs and mix well. Cover and chill for 1 hour or longer. Serve on bread or croissants Sprinkle with paprika or add dill pickle relish or bacon if desired.
TERIYAKI CHICKEN AND RICE CASSEROLE ¾ cup low sodium soy sauce ½ cup water 1/3 cup packed brown sugar 1 tablespoon honey ¾ teaspoon ground ginger 1 teaspoon olive oil ½ teaspoon minced garlic 2 tablespoons corn starch 2 tablespoons water 1 ½ lbs boneless skinless chicken breasts 32 oz frozen mixed vegetables (look for the un-sauced stir fry or Asian varieties that only include zero-point veggies for WW) 1 cup drained canned pineapple tidbits or chunks (packed in juice or with no added sugar) 3 cups cooked brown rice Pre-heat the oven to 350. Combine the soy sauce, the ½ cup water, the brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat. Lay the raw chicken breasts flat in a 9×13 casserole dish and pour about a cup of the sauce over top of the chicken. Place the chicken in the oven and cook for 30-35 minutes until breasts are cooked through*. Remove the dish from the oven and shred the chicken right in the dish using two forks. While the chicken is cooking, steam or cook your frozen vegetables according to package directions. When the chicken is shredded and the vegetables are cooked, add the vegetables, pineapple and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when finished. Stir everything together in the casserole dish until well combined. Return the dish to the oven and cook for 15 minutes. Remove from the oven, drizzle with the remaining sauce and serve.
SQUASH PATTIES 2 c. shredded yellow squash 1 small onion, diced finely 1/4 c. self rising flour 1/3 c. self rising cornmeal 1 egg, beaten Pepper, to taste Mix all ingredients. Drop by spoonfuls into hot oil. Brown on both sides. Salt lightly . Makes about 10 patties
Crockpot Chicken and Dumplings 4 boneless skinless chicken breast 1 can chicken broth 2 cans cream of chicken sliced carrots sliced celery 1/2 can peas 1/2 onion crumbled bacon parsley garlic powder salt and pepper 1 can flaky biscuits Place chicken breasts in bottom of crockpot Pour chicken broth and both cream of chickens over it Add in carrots, celery and onion. How much ever you prefer Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer Cook on high for 3 hours Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together. Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top. Remain cooking for another hour or so on high or until done. Enjoy! Preparation time: 15 minute(s) Cooking time: 6 hour(s) 30 minute(s) servings 6
Apple Fritter Cake For the batter: 3 cups of flour 1/4 tsp. salt 1 cup of sugar 4 tsp. baking powder 1 1/2 cup milk 2 eggs 2 tsp. vanilla 1/2 cup butter, melted 6 small apples cored, peeled and diced For the topping: 1 cup of butter, softened 1 cup of brown sugar 2 tbsp. flour 1 tbsp. cinnamon For the glaze: 2 cups of powdered sugar 5 tbsp. milk 1 tsp. vanilla Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the toping to make friends with the apples and batter below. Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil. Once baked let sit for 20 minutes and then pour the glaze all over the cake.
Thursday, October 12, 2017
Peanut Butter Squares 2 cups creamy peanut butter 1⁄2 cup margarine or 1⁄2 cup unsalted butter 2 3⁄4 cups powdered sugar 12 ounces chocolate chips 1 tablespoon margarine or 1 tablespoon butter, melted With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand". Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan. In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix. Stir constantly until melted, mixture will be glossy. Spread immediately over peanut butter mixture. Allow to cool and harden slightly, cut into squares. DH suggested using a pizza cutter to cut these into squares and it works great! After these are cut and the chocolate has set, I store these covered in a container.
Wednesday, October 11, 2017
Easy Chicken Enchiladas 2 tablespoons olive oil 3 pounds of bone-in chicken thighs, trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat 1 to 2 Poblano peppers, diced 1 to 2 red peppers, diced ½ sweet onion, diced Salt and pepper to taste 10 ounces of Homemade Enchilada Sauce, or Store Bought (Old El Paso Enchilada Sauce) 6 corn tortillas 1 package (8 oz/226 g) 4 Cheese Mexican Blend Preheat oven to 350 degrees F. Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces. Cut up all the vegetables. In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside. Heat up the enchilada sauce in a saucepan over medium heat. Set aside. In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed. Spoon ⅓ of the chicken mixture over the corn tortillas. Pour ⅓ of the enchilada sauce over the chicken mixture. Sprinkle ⅓ of the cheese over top the enchilada sauce. Repeat all layers two more times. Place casserole dish in the oven and cook for about 15 to 20 minutes. Remove from oven and slice immediately.
Nacho Casserole 2 tablespoons olive oil 1/4 pound pre-sliced sweet red peppers (about 1/2-inch-wide strips) 1/4 pound pre-sliced sweet yellow peppers (about 1/2-inch-wide strips) 1 pound lean ground beef 1/2 teaspoon garlic salt 2 tubes (10 ounces each) refrigerated pizza dough 3 cups shredded taco-cheese blend 1 jar (16 ounces) medium-hot salsa 1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup) 3 large scallions, trimmed and sliced Heat oven to 375 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Chicken Teriyaki Casserole 3 cups fried rice 1 breast of chicken 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas ¾ cup LOW SODIUM soy sauce ½ cup water ⅓ cup brown sugar 1 tablespoon honey ¾ teaspoon ground ginger 1 teaspoon sesame oil 1 small garlic clove, minced fine 2 tablespoons corn starch 2 tablespoons cold water Heat the oven to 350 degrees. in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute. in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside. Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred. Steam the veggies and then add the veggies, rice and chicken to an 8×9″ baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.
Potato Salad 2 lbs. of red skin potatoes, clean well 6 slices of bacon, cooked to a crisp 6 hard boiled eggs, roughly chopped 1/3 cup finely chopped red onion (optional) 1/2 cup of finely chopped celery 1 cup of ranch dressing 2 tbs. chopped parsley leaves 1 teaspoon salt 1/2 teaspoon pepper Place potatoes in a medium saucepan, add enough water to cover by about 1 inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves or quarters, depending on the size of the potatoes. In a large mixing bowl combine cooled potatoes with all of the remaining ingredients and gently toss to combine. Refigerate the salad for several hours before serving for the flavors to blend.
Smothered Pork Chops 4 bone in pork chops 1 envelope onion soup mix 1 (14oz) can chicken broth 1 (10.5oz) can cream of chicken soup 1 envelope dry pork gravy mix 1 tsp.garlic powder In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. Whisk together until combined. Season both sides of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture. Cover and cook on low about 4-6 hours. Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
Hot Dog And Baked Bean Casserole 1 tablespoon butter 1⁄2 cup onion, chopped 3⁄4 cup green pepper, chopped 1 lb hot dogs, sliced 1 (16 ounce) can pork and beans 1⁄3 cup chili sauce 1⁄3 cup Ketchup 1 1⁄2 tablespoons brown sugar(optional) 1 (8 ounce) can biscuits 3⁄4 cup cheddar cheese, shredded (optional) Cook onion and green pepper in 1 tablespoons butter. Stir in hot dogs, beans, chili sauce and catsup. For a sweeter flavor, add brown sugar. Simmer 2 minutes. Spoon hot mixture into an ungreased 9 inch square pan or 12 X 8 pan. Separate biscuit dough into 10 biscuits;. Arrange 10 biscuits over hot meat mixture;. Sprinkle with cheddar cheese. Bake at 375 degrees for 20 to 25 minutes or until biscuits are golden.
Breakfast Food Biscuits 1 tube refrigerated biscuits 1 c. Kraft shredded cheese 1 (16 oz) breakfast sausage roll or 3-4 slices of bacon 3-4 eggs 2 Tbsp milk salt & pepper to taste Preheat the oven to 375. Generously spray muffin tin with cooking spray. Cut biscuits in half and push into bottom of muffin tin. Crumble and brown sausage roll or cook Canadian bacon. Add to the biscuits in the muffin tin. Sprinkle with shredded cheese. Whisk eggs with milk and add salt and pepper. Pour a little egg mix into each muffin tin carefully. Place muffin tin n a baking sheet. Bake in oven for 20-25 minutes, until golden brown and biscuits are cooked through.
Mexican Beef Casserole 1 – 1 1/2 lbs ground beef or chuck, browned 1/4 – cup onion, chopped 1 – clove garlic, minced 1 – 2 teaspoons chili powder 1/2 – package (16oz) Doritos corn chips 1 – (15 oz) can ranch style beans or bush’s chili beans 1 – (10 oz) can mild Rotel tomatoes, undrained 1 – (10 oz) can cream of chicken, mushroom, cheddar cheese or fiesta nacho cheese soup 2 – cups Mexican style cheese blend Preheat oven to 350 degrees. In a large skillet brown the ground beef with onion and garlic. Drain any grease. Add the ranch style beans and chili powder; mix to combine and set aside. In a separate bowl combine the soup and the Rotel tomatoes together and set aside. Place a layer of slightly crushed Doritos in the bottom of a greased 2 quart, 9 x 9 inch or 8 x 8 x 2-inch casserole dish. Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese. Repeat layers a second time ending with the remaining shredded cheese. Place in a 350-degree oven and bake for 30 – 35 minutes or just until hot and bubbly around the edges.
Texas-Style Casserole 2 can(s) chiles, canned and mild (1 7 oz. can and 1 4 oz. can) 8 Mission corn tortillas, cut into strips 1 pkg bulk breakfast sausage (12 oz.), cooked and drained 1 medium yellow onion, diced 8 eggs 1/2 c heavy whipping cream (can substitute milk or half and half) 1 tsp ground cumin 1/2 tsp ground black pepper 1/2 tsp salt 1/2 tsp garlic salt or powder 1 1/2 c pepper jack or cheddar cheese (or a combination), shredded 2 small roma tomatoes, sliced 1/2 tsp paprika sour cream, optional pico de gallo, optional romaine lettuce leaves, optional Lightly coat a 13×9 (or similar size) baking dish with non-stick spray. Layer 1/2 of the chiles, tortilla strips, sausage, onion, and cheese in the dish. Repeat a second time with remaining chiles, tortilla strips, sausage, onion, and cheese. In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined. Pour over casserole. Arrange tomato slices on top. Sprinkle with paprika. Cover with plastic wrap and refrigerate overnight. The next morning, heat over to 350 degrees. Remove plastic wrap and bake casserole 40 minutes or until center has set and edges are lightly browned.
French Toast Sausage Casserole 1 lb loaf of french bread, cubed 8 oz cream cheese, softened 1/3 c brown sugar, packed 1 1/2 tsp cinnamon 6 eggs, slightly beaten 2 c milk 1 tsp vanilla extract 5 oz dried apples, diced 1 granny smith apple, peeled and chopped 1 lb breakfast sausage, cooked and crumbled CINNAMON SYRUP 1 c brown sugar, packed 3/4 tsp cinnamon 1/8 tsp salt 1 c water 1 Tbsp cornstarch 1 tsp pure vanilla extract 2 Tbsp butter Spread cubed bread in a single layer on 2 sheet pans and bake in a 325-degree oven for about 15 minutes. Cool slightly then transfer bread into a greased 9 by 13-inch baking pan. In a large bowl, mix cream cheese, brown sugar, and cinnamon. Add eggs, milk, and vanilla. Sprinkle the dried apples, chopped apple and the sausage over the bread. Now pour the egg mixture over the bread. With a spoon, gently push the bread down until it is soaked. You can bake it now or cover with foil and refrigerate overnight to bake in the morning. If you are baking it in the morning leave the casserole at room temperature while the oven preheats. Bake uncovered at 350 degrees F, for 35 – 45 minutes just until the center is set. While the french toast is baking, prepare the cinnamon syrup. Combine the brown sugar, cinnamon, and salt in a small saucepan. Combine the water and cornstarch in a measuring cup then pour into the pan. Cook over medium heat and bring to a rolling boil, stirring often. Remove from heat and add the vanilla extract and butter. It will be the consistency of syrup. When the french toast is out of the oven drizzle some syrup over it and serves the rest on the side. By now everyone has smelled it cooking and they will be ready to eat! Serve hot
Easy Chipotle Chicken Stew 1 rotisserie chicken 4 cups low sodium chicken stock 1 onion, chopped 2 bell peppers, chopped 3 garlic cloves, minced 3 tsp chipotle powder *alter to taste 2 tsp dried basil 1 tsp dried oregano 1 tsp cumin 1 tsp onion powder 1 tsp garlic powder 1 bay leaf 15 oz can black beans 15 oz can cannellini beans 15 oz can garbanzo beans 15 oz can corn, drained Salt and pepper Start by sauteing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant. Next, add the bay leaf, beans, corn and stock, bring to a boil then reduce heat and let simmer until the vegetables are tender, about 15 minutes. In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat. Stir the shredded chicken into the soup and allow it to simmer a few minutes to heat through, adjust the seasoning as needed and serve
Magic Meat Loaf,,IN THE CROCKPOT 2 pounds ground beef 1/2 cup green peppers, chopped 1/2 cup onions, chopped 1 1/2 teaspoon Morton salt 2 egg 1 cup Ritz cracker crumbs 1 1/2 cup Heinz ketchup, divided 1 teaspoon yellow mustard 1/4 cup brown sugar In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup. Use a spoon or your hands to incorporate the mixture. Line your slow cooker with aluminum foil and spray with non-stick spray. Shape the meat mixture into a loaf and place in slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4, until the meat is no longer pink. In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf. Let cook for remaining 15 minutes. Let cool, slice and serve.
Flavorful Potato Soup 8-10 Idaho potatoes, cubed 1 (10.5 oz) Cream of Chicken soup 1 medium size onion, diced 6 cups chicken broth salt and pepper to taste Add everything to the slow cooker and stir. Place lid on and cook on low 8-10 hours. Mash the potatoes into soup. Serve and enjoy!
Brown Sugar Walnut Fudge 1 cup chopped walnuts, toasted and cooled 2 cup light brown sugar, packed 1  oz can evaporated milk [not condensed milk] ½ cup butter [1 stick] ½ tsp salt 2 cup miniature marshmallows 1 tsp pure vanilla extract ¾ cup English toffee bits, divided Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a pan and toast for 6-8 minutes. Cool completely. In a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, stirring constantly then lower the heat to medium. Continue to cook until soft ball stage [238°F] stirring periodically to prevent sticking. This may take as long as 15 minutes, be patient and use a good candy thermometer, don't guess. While the fudge is cooking liberally butter the bottom and sides of an 8 x 8 inch non-stick metal pan. Remove the fudge from the heat and mix-in the toasted walnuts, miniature marshmallows and vanilla. Stir until the marshmallows have completely melted. Add ½ cup English toffee bits. Mix well, Pour into the buttered pan. Immediately sprinkle the remaining toffee bits on top gently pressing into the fudge. Cool completely, then cut into squares.
LOUISIANA CRUNCH CAKE 1 cup buttermilk 1 cup butter, softened 1 teaspoon salt 1 teaspoon baking powder 1/4 cup sweetened flaked coconut 2 cups granulated sugar 4 large eggs, room temperature 1/4 cup sour cream 3 cups cake flour 2 teaspoons pure vanilla extract 1/2 teaspoon baking soda 1/4 cup granulated sugar Preheat oven to 350 Degrees Sift together cake flour, salt, baking powder and soda. Set aside. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. Mix in sour cream and vanilla extract. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together — For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture — so on and so forth — DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
NEW ORLEANS STYLE BREAD PUDDING Bread Pudding 10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups) 2 cups sugar (granulated) 1⁄2 cup unsalted butter, melted 3 eggs 2 tablespoons pure vanilla extract 1 cup raisins 1 cup shredded coconut 1 cup chopped pecans 1 teaspoon cinnamon 1 teaspoon nutmeg 4 cups milk Whiskey Sauce 1⁄2 cup unsalted butter 1 1⁄2 cups powdered sugar 2 egg yolks 1⁄2 cup Bourbon For the Bread Pudding:. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce. For Whiskey Sauce:. Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding
HAMBURGER CASSEROLE 1 lb box medium shells 1 lb ground hamburger, cooked with garlic, onion, salt and pepper to taste 2 cans tomato soup 1 cup cheddar cheese 1 cup mozzarella cheese Cook noodles according to package directions. Drain. After browning hamburger, add 2 cans tomato soup to the frying pan (with the hamburger). Add ½ can water. Stir and cook over medium heat for 3 minutes. Pour noodles in a greased 9×13 baking dish. Pour hamburger mixture over noodles and stir. Sprinkle cheese over casserole and cover with foil. Bake in a 375* oven for 20 minutes. Remove foil and bake for 10 minutes longer. Can bake under broiler for 3-5 minutes to brown cheese, if desired.
PEANUT BUTTER BUCKEYE PRETZELS 1 cup peanut butter 2 Tablespoons butter, softened dash of salt 1/2 teaspoon vanilla 1 1/4 cups powdered sugar waffle pretzels 12 ounces chocolate CandiQuik : Beat the peanut butter, butter, salt, and vanilla until creamy. Slowly add the powdered sugar. Roll into small balls and let set. Place a peanut butter ball between 2 pretzels and press together. Heat the CandiQuik up for one minute in the microwave. Stir until melted and creamy. Dip each peanut butter filled pretzel in the melted chocolate. Use a fork to remove from the chocolate. Tap the excess chocolate off and place the pretzels on waxed paper to set. Store in a sealed container.
No Egg Roll Egg Roll Dish I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference
MUST HAVE FRITO PIE For the Crust: 6 cups of Frito corn chips ¾ cup Gold Medal all-purpose flour 4 tablespoons unsalted butter, melted 2 large eggs, lightly beaten For the Chili: 2 pounds of ground beef 1 x 28-ounce can of crushed tomatoes in their juices 1 tablespoons cumin 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground ancho chile 1 and ½ teaspoons ground white pepper 1 teaspoon salt 3 tablespoons masa harina 1 x 15-ounce can pinto beans, drained 1 and ½ cups grated sharp cheddar cheese, plus more for serving (optional) pickled jalapenos for serving (optional) chopped fresh tomatoes for serving (optional) Preheat the oven to 350 degrees F For the Crust: Place the corn chips in a food processor bowl with a steel blade, and whir it up till the corn chips become a coarse meal texture. Remove and transfer to a large bowl, stir in the flour, butter and the eggs. Stir until combined completely. Spray a 10 inch fluted tart pan with non-stick spray. Press the mixture into the pan, make sure you spread it up the sides of the pan. Bake in the preheated oven for about 30 minutes. Remove and set aside to cool. For the Chiili: Brown the ground beef in a dutch oven over medium heat, make sure to break up the pieces so it’s a fine texture. Once the pink is gone you can drain off the additional fats if you like. Add the tomatoes, cumin, onion powder, garlic powder, ancho chile, white pepper and salt. Bring this mixture to a boil, reduce the heat and cover, allow to simmer for about 25 minutes or so. Stir in the masa harina and beans, continue to simmer, uncovered this time, for about another 45 to 60 minutes. It’s done once it’s thick, and the smell is fragrant. Your house should smell fabulous at this point. Take the chili off the heat and pour it into the prepared crust you set aside earlier. Smooth it out so it’s even. Top with the cheese, in my mind more is better. I love tons of cheese. Pop it in the oven at 350 degrees F for about 10 to 15 minutes, you want the cheese to get all melty and gooey. Remove from the oven and allow to cool for 5 to 10 minutes. You can unmold it or serve right out of the pan. It can be messy, don’t sweat it if the first piece doesn’t come out perfect. It’s still freaking amazing frito pie. You can now top with optional toppings if you like. Or toss more cheese on top. You can never have enough cheese
CHEESE DIP 1 8 oz. package cream cheese 2 cups grated cheddar cheese OR grated jalapeño jack 1 cup mayonnaise 1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them) Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies Place all ingredients in a shallow baking dish (a 9? square pan or round quiche pan will be perfect!) Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together. Stir until combined. Bake at 350 for 20 minutes or until lightly browned. Serve with Wheat Thins or Frito’s Scoops for dipping
MAGIC CUSTARD CAKE 4 eggs (whites separated from yolks), room temp 1 tsp vanilla extract ¾ cup sugar 8 Tablespoons butter, melted ¾ cup all purpose flour 2 cups milk lukewarm powdered sugar for dusting cake Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar
CHICKEN AND BROCCOLI STIR FRY 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 garlic cloves, finely chopped 2 teaspoons finely chopped ginger 1 cup chicken broth 3 tablespoons soy sauce 2 teaspoons sugar 2 cups broccoli flowerets 2 teaspoons cornstarch Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok) Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
CREAMED CHICKEN AND BISCUITS CASSEROLE 1 small onion 1 1/2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs 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 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper 1 1/2 cups shredded mild cheddar cheese refrigerated biscuit Preheat oven to 350. Grease the bottom and sides of an 11×7 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.
TROPICAL DUMP CAKE 1 20 ounce can cubed or crushed pineapple 1 15 ounce can tropical fruit 1 package of orange cake mix 1 1/2 sticks of butter 1/2 cup instant oatmeal 1 cup coconut flakes Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream
CHRISTMAS CRACK 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter (3…yes 3…sticks of butter) 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large sauce pan, cook butter, sugar and corn syrup to the “soft ball” stage…about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container
STRAWBERRY BANANA BREAD 3 ripe bananas, mashed 2 eggs 2 tsp baking powder ½ cup chopped pecans 1¼ cup almond meal ¼ tsp baking soda ½ cup strawberries coconut oil (to grease loaf pan) ¼ tsp cinnamon Preheat oven to 350 degrees and grease loaf pan with coconut oil Combine the baking powder, almond meal, strawberries, baking soda, cinnamon, bananas and eggs and mix well. Add chopped pecans, mix and pour into the loaf pan. Bake for 45 min or until toothpick comes out dry Let bread sit for 10 min and remove to completely cool
CABBAGE & MEATBALLS 2 lbs. Ground beef 1 med. onion diced 1/2 tsp. garlic powder salt to taste pepper to taste 1/2 c. instant rice 1 can tomato soup 1 lg. head of cabbage Put ground beef in bowl, mix 1 diced med onion, 1//2 tsp. garlic powder, salt, pepper, 1/2 c. instant rice. Mix well, form meatball set aside on wax paper or aluminum foil. Clean head of cabbage and take leaves off. Take a leaf of cabbage and wrap a meatball so that it is covered and place in a soup pot. Do this until all the meatballs are used. Take remaining cabbage and cut up and place in pot. Take can of tomato soup and pour over cabbage and meatballs. Fill soup can up with water and pour into pot. Bring to a boil, then let simmer until cabbage is tender. Stir occasionally.
Tuesday, October 10, 2017
RITZ Southern Fried Chicken 3 cups buttermilk 1 broiler-fryer chicken (2-1/2 lb.), cut up 25 RITZ Crackers, finely crushed (about 1 cup) 2/3 cup flour 1/2 tsp. ground red pepper (cayenne) 2 cups oil POUR buttermilk over chicken in shallow dish; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade. ADD chicken to combined cracker crumbs, flour and red pepper in shallow dish, turning to evenly coat all sides. HEAT oil in large saucepan to 350°F. Add half the chicken; cook 15 min. or until chicken is done (165°F). Remove from oil; drain on paper towels. Repeat with remaining chicken. Tips Use Your Oven Omit oil. Marinate and coat chicken as directed. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray. Drizzle evenly with 1/4 cup melted butter. Bake at 375°F for 40 to 50 min. or until chicken is done (165°F).
Piña Colada Dip 1 can (8 oz.) crushed pineapple, undrained 1 pkg. (8 oz.) Neufchatel cheese, softened 1-1/4 cups sweetened flaked coconut, divided 1-1/2 cups thawed frozen light whipped topping NILLA Wafers DRAIN pineapple, reserving 3 Tbsp. juice. Mix Neufchatel cheese, pineapple, reserved juice and 1 cup coconut in medium bowl until blended. Gently stir in whipped topping. SPREAD pineapple mixture onto bottom of shallow serving dish or pie plate. Refrigerate 30 min. MEANWHILE, microwave remaining coconut in microwaveable bowl on HIGH 30 sec.; stir. Microwave in 15-sec. intervals until golden brown, stirring every 15 sec. Cool. SPRINKLE dip with toasted coconut. Serve with wafers
Peanut Butter Lunch Lady Cookie Bars 2 cups flour 2 cups sugar 2 large eggs, beaten 1 ½ cup peanut butter, divided 1 ½ cups (3 sticks) unsalted butter, softened ½ cup milk + 2 tablespoons, divided 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon salt 4 cups powdered sugar Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside. Whisk together ½ cup milk, vanilla extract, eggs. Set aside. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined. Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. For frosting: In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
Cheesy Baked Goulash 1 pound ground beef 2/3 cup chopped onion Ground black pepper, to taste 2 teaspoons minced garlic 1 cup dry elbow macaroni pasta 1 15-ounce can tomato sauce (or 2 8-0unce cans) 1 jar homemade canned tomatoes diced, or 1 can low-sodium diced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon dried oregano 2 teaspoons dried basil 1 teaspoon dried parsley 1 cup shredded cheddar cheese 1/2 cup shredded Mozzarella cheese Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed. When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate. Or you can be like me and forget the parsley until later. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined. Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes. Let rest about 5 minutes, then serve with buttered bread, and a salad if you want
BANANA SPLIT FLUFF SALAD 1 – 3.4 ounce box instant banana pudding 1 – 20 ounce can crushed pineapple (do not drain) 1 – 8 ounce container Cool Whip 1 cup mini marshmallows 1/2 cup finely chopped walnuts + 2 Tablespoons for garnish 1/2 cup mini chocolate chips 2 ripe bananas, sliced 1 – 10 ounce jar maraschino cherries, halved Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.
Ground Beef Pot Pie Crust 1 box refrigerated pie crusts, softened as directed on box Filling 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 1 teaspoon garlic salt 1/2 teaspoon pepper 3 tablespoons cornstarch 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed 3 medium carrots, sliced (1 1/2 cups) 1 jar (12 oz) beef gravy Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil. Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Christmas Trash 3 cups Rice Chex 3 cups Corn Chex 3 cups honey nut Cheerios toasted oat cereal 2 cups small pretzels 2 cups salted peanuts 1 (12 ounce) bagholiday M&M’s plain chocolate candy (red & green) 1 (12 ounce) bagholiday M&M’s peanut chocolate candies 2 (12 ounce) bags white chocolate chips Mix all ingredients but the white chocolate morsels in a large bowl. Melt white chocolate morsels according to directions on the package. Pour melted white chocolate over the cereal mixture and toss well to coat. Spread on waxed paper and let sit until the white chocolate hardens. Store in an airtight container.
Cream Cheese Chicken Enchiladas 5 ounces cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 1 cup shredded cheddar cheese, divided 1 cup shredded pepper-jack cheese, divided 2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon chili powder 1/4 teaspoon cumin Salt and pepper 4 scallions, thinly sliced 8 8-inch flour tortillas Preheat oven 325 degrees. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
Hotdog Casserole (Serves 3-4) 4 bun length hotdogs 2 hotdog buns 1/4 C. chopped onion 10 oz. ban hotdog chili sauce (I prefer no beans) 1 1/2 T. ketchup 1 T. yellow mustard 3 good handfuls of seasoned French fries 1 C. shredded cheddar cheese Lightly spray a 9x5" baking dish with cooking spray. Tear apart the hotdog buns into 1" pieces and place in the bottom of the dish. Place in the oven and preheat to 350 degrees (This will toast up the buns a little). Remove from oven when it has preheated. Cut the hotdogs in bite size pieces and place on top of the buns. Mix together the chili sauce, onions, ketchup and mustard and pour over the hotdogs, spreading the mixture around. In a skillet with 1 T. vegetable oil heated over medium high heat, fry the French fries, tossing them around in the pan, just to get a little color and crunch to them, about 5 minutes. Remove the French fries and drain on a paper towel lined plate. Sprinkle half of the cheese on top of the chili, top the cheese with a layer of the French fries and place in the oven. Bake for 20 minutes, remove from oven and top the French fries with the remaining cheese. Return to the oven for 5-6 minutes or until cheese has melted. I served mine with coleslaw.
HERB CITRUS ROASTED CHICKEN 1/4 cup olive oil 4 cloves of garlic, minced 2 tablespoons sugar 2 whole lemons, one juiced and one sliced 2 whole oranges, one juiced and one sliced 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground pepper, to taste 10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best) 1 medium onion (any kind), thinly sliced 1 teaspoon dried thyme, or fresh chopped 1 tablespoon dried rosemary, or fresh chopped Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Pour olive oil mixture all over chicken, turning pieces to coat all sides. Place parts skin side up and spread them out evenly in the pan. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired. Enjoy! For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture. This is great served with a big salad, and/or lemon orzo/potatoes, or garlic bread! You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice
Crock Pot Chicken Casserole 4 boneless chicken breast 1 bunch fresh broccoli 1 large onion, roughly chopped 2 carrots, peeled and sliced 1 10.5 oz. can cream of chicken soup 1 1/4 C. chicken stock 1 C. shredded cheddar cheese 1/2 ( a little more if you like) box chicken flavored stuffing w/ herbs (saving the rest to make this again) 1 tsp. my house seasoning (equal parts garlic powder, onion powder, and black pepper) pinch of salt 1 T. olive oil Cube the chicken breast into bite size pieces. Heat the oil in a skillet and brown the chicken over medium high heat, about 6-7 minutes. Season with the house seasoning and salt. Set aside. Remove the florets from the broccoli, wash and place in the bottom of a 6 qt. crock pot. Add the chopped onion, then the carrots. Spoon the chicken over the carrots. In a bowl combine the soup and the stock. Pour this over the chicken. Sprinkle the cheese over the top of the chicken then cover with the stuffing. Cook on low for 5 1/2 hours. Gently stir to combine just before serving.
Monday, October 9, 2017
Royal Icing 3 egg whites at room temperature 4 c. powdered sugar 1/2 tsp cream of tartar food coloring optional Make sure the egg whites are at room temperature before beginning. In the clean, dry bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined. You can use a hand mixer if you desire, but it will likely take longer for the icing to reach the right consistency. Stop the mixer and scrape down the sides of the bowl. Restart the mixer and beat the mixture on medium/high speed until very thick, shiny, stiff and white. This should take about 7-10 minutes. Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. If you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand. Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl. It is very important to keep the icing covered! Likewise, if you are using a pastry bag and piping tips with the icing, twist the back end of the bag tightly, and wrap a wet paper towel around the tip when not in use so the icing will not dry in the tip. Depending on the temperature, humidity, and amount of icing used, royal icing should harden within 15-60 minutes of application. Do not refrigerate products with hardened royal icing, as the icing can become soft and sticky.
PIGEON POOP 1 1/2 lb. white chocolate 1 1/2 c. broken pretzels, sm. sizes 2 c. Rice Krispies 4 c. Captain Crunch peanut butter cereal 1 1/2 c. mini marshmallows, assorted colors Melt chocolate in double boiler, stirring often. Mix chocolate thoroughly with other ingredients and spread out on wax paper in "poop piles". Cool.
Almond Joy Chex Mix 3 cups rice chex cereal 3 cups corn chex cereal 3 cups wheat chex cereal 2 cups Club cracker minis 2 cups pretzel sticks 1 cup Cheerios cereal 1 cup chopped roasted almonds 1/2 c. sweetened coconut 1/2 c. mini chocolate chips For the coconut coating: 1/4 cup butter melted 1 small can sweetened condensed milk 1 small package instant dry coconut pudding mix unprepared Add all the dry ingredients to a large bowl. Mix together the melted butter and sweetened condensed milk and pour over the dry ingredients while mixing. Then sprinkle on the dry pudding mix while continuing to toss. Continue to mix until all the the ingredients are evenly coated. Line a cookie sheet with parchment paper or a silpat baking mat, and spread the mix evenly over the top. Bake at 250 degrees for 1 hour, then spread out over paper towels on the counter to cool. Here I like to sprinkle on a little extra coconut and mini chocolate chips. When completely cool, store in an airtight container, or ziplock bag.
Raspberry Lemon Cake 1 lemon cake mix 1 cup water 1/2 cup oil 3 eggs 1 3 oz raspberry instant Jell-O mix 1 cup boiling water 1/2 cup ice cold water 2 3.4 oz lemon Jell-o instant pudding mixes 3 cups milk 2% or whole Fresh raspberries Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions. Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake. Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir. Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan. Refrigerate cake for 2 hours. While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour. Frost the cake with the pudding and keep refrigerated until ready to serve. Garnish the cake with fresh raspberries just before serving.
Caribbean Coconut Fudge Bars Oatmeal Crust: 1 c. flour 1 c. oats 3/4 c. brown sugar 1/2 tsp. baking soda 1/4 tsp. salt 3/4 c. butter melted Fudge: 2 c. chocolate chips 1 can 14oz sweetened condensed milk 2 Tbsp. butter 1 tsp. vanilla Coconut topping: 1/3 c. sweetened condensed milk 2 c. flaked or shredded coconut Preheat oven to 350-degrees. Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl. Add melted butter and press down evenly into a 9x13 glass baking dish. Bake at 350-degrees for 8 minutes. Cool slightly (just warm). Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick. Pour fudge over oat crust and allow to cool completely. Place coconut in a food processor or blender and pluse 1-2 times until coarsely chopped. Combine coconut and sweetened condensed milk and gently spread evenly on top of the fudge. Cool and serve.
German Chocolate Cookie Bars Crust: 1 box devil's good cake mix not the kind with pudding added* (see comments above 1/2 cup unsalted butter melted 1 large egg Filling: 1 14 oz can sweetened condensed milk (fat free works great too) 1 tsp vanilla extract 1 large egg 1 cup chopped pecans 1 cup shredded coconut 1/2 cup milk chocolate chips Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray). In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done. While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust. Sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.
Avalanche Bark Servings: 12 1 12 oz bag white chocolate chips 2 heaping Tbsp. creamy peanut butter 3 cups crispy rice cereal 1/2 cup mini chocolate chips 1 1/2 cups miniature marshmallows In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. It won't look like it has melted when it comes out of the microwave, but trust me, it's hot enough. Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet). Add mini chocolate chips and marshmallows. Stir until well combined. Grease a 9x13 baking pan. Press mixture down into the pan with a greased spoon or hand (but not TOO hard, you don't want to smash the rice cereal). Place in the fridge for about 30 minutes or until hardened. Cut into squares and serve!
Peanut Butter Popcorn 2 bags popped microwave popcorn I use light butter or plain 1 c. brown sugar 1 c. light corn syrup 1 c. peanut butter Pop the microwave popcorn. Remove any unpopped kernels and place in large bowl. In medium saucepan combine brown sugar and corn syrup. Bring to boil over medium high heat stirring frequently. Remove from heat and whisk in peanut butter. Pour over popcorn and stir until well coated.
Roasted Parsnips and Carrots 6 parsnips 6 carrots 2 Tbsp oil sunflower, canola, grapeseed 3 tsp rosemary 2 tsp kosher salt 1 tsp thyme Preheat oven to 425 degrees. Peel parsnips and carrots. Quarter the carrots and parsnips lengthwise, and then cut in approximately 2 inch sticks. Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme. Spread onto a jelly roll size baking sheet (1/2 sheet cake). Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.
Restaurant Style Mexican Rice 3 Tbsp. vegetable oil 1 cup long grain rice, uncooked 1 tsp. minced garlic 1/2 tsp. kosher salt 1/2 tsp. cumin 1/2 cup tomato sauce 14 oz chicken broth 3 Tbsp. fresh cilantro, finely chopped Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden. Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.
Chow Mein 1/4 c. soy sauce 1 Tbsp. brown sugar 2 cloves garlic minced 1 tsp. fresh ginger grated ground black pepper to taste 2-3 Tbsp. vegetable oil 3 5.6 oz packages refrigerated Yaki Soba noodles (Found in the produce section of the grocery store. Usually the 3 packages are sold together in one 17oz. pack) 2/3 c. chopped celery chopped diagonally 1 medium-sized onion thinly sliced 2 c. chopped cabbage In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside. Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside. Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so. Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Notes *In this recipe you can add a shake or two of sesame oil to the vegetable oil to add a deeper flavor, but don't overdo it! I am not including it in the recipe because the sesame oil flavoring can become overpowering real quick if you aren't careful. I have made it both ways (with and without sesame oil) and they both taste great.
Orange Cranberry Sauce 1 12 ounce bag fresh cranberries about 3 cups 1 cup orange juice 1 cup sugar 1 tsp orange zest Combine all ingredients in a medium sauce pan. Bring to a boil, stirring occasionally. You will see the cranberries soften and hear them begin to pop. Reduce heat and simmer for 10 minutes. Serve warm with turkey and rolls. If serving chilled, pour sauce into a dish or jar and cool at room temperature. Once cooled, refrigerate until ready to serve.
Easy Philly Cheesesteaks 2 c. beef broth 1 pkg onion soup mix 1 lb. Black Angus rare roast beef regular roast beef works great too, just make sure it's from the deli and thinly sliced 1 green bell pepper sliced 1 large white or yellow onion sliced 8 oz. cream cheese sliced provolone cheese 2 slices per sandwich 3-4 hoagie rolls Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip). Add roast beef to skillet along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.
Creole Butter Shrimp 32 large uncooked shrimp we like the bag of frozen tail-on shrimp For The Butter Sauce: 1/2 c. butter melted 1 Tbsp minced garlic 2 Tbsp lemon juice 1 Tbsp finely chopped fresh thyme 1 Tbsp paprika 1 tsp. kosher salt 1/2 tsp. cayenne less if you don't like it spicy 1/2 tsp. turmeric Combine all the sauce ingredients in a medium size bowl and add the uncooked shrimp (leave the tail on). Cover the bowl and marinade for 1 hour in the fridge, then 1/2 hour at room temperature before cooking. Remove shrimp to a plate but don't discard the sauce! Pour sauce into a small sauce pan and bring to a boil for 1 minute, then remove from heat. Grill shrimp over high heat about 2 minutes on each side or until cooked through. Remove from grill and place in a serving bowl. Pour the butter sauce over the top. (Remove tails as you eat).
Love Soup Mix 1/3 cup beef flavor bouillon 1/2 cup dried onion 1/2 cup green split peas 1/2 cup barley 1/2 cup yellow split peas 1/2 cup alphabet macaroni 1/2 cup lentils 3/4 cup tri-colored pasta When making the soup add: 1 lb ground beef 12 cups water Salt pepper, and any other preferred seasonings. To gift in a jar: Layer dry ingredients in the order listed in a quart-size jar. Tip: Use a funnel to add the ingredients to the jar. This helps to layer the ingredients evenly. Add gift tag with Love Soup directions. Decorate with a ribbon or gift bow. To gift in a bag: Mix all dry ingredients together and pour into a resealable plastic bag. Add gift tag with Love Soup directions. Decorate with a ribbon or gift bow. To make the soup: Brown 1 lb ground beef in a skillet or frying pan. Bring 12 cups of water to a boil in a large pot. Add all dry ingredients, ground beef, and any preferred seasonings to the boiling water. Cover and simmer for 45 minutes or until lentils and split peas are soft. Leftovers can be frozen.
Danish Goulash 2 lbs steak cubed (stew meat works great) salt and pepper 1 medium onion chopped or diced 1 pkg onion soup mix 3-4 c. beef broth 1 Tbsp. paprika 1-2 tsp. Worcestershire 1 tsp. dark soy sauce optional 4-5 carrots peeled and cut (or about 1-2 cups of baby carrots) 1/4 c. cornstarch 1/3 c. water Mashed potatoes to taste Braise beef in oil until just brown on all sides. Remove beef from skillet and set aside. Add onions to skillet and saute until onions become clear. Transfer beef to a *large pot and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce (optional). Bring to a boil, then simmer for about an hour... if you want the beef to be really tender, simmer for even longer. About 20 minutes before serving, add carrots and simmer until ready to serve. Right before serving, add cornstarch to water and stir until smooth. SLOWLY stir cornstarch mixture into the goulash until reaching desired consistency (you want it to be like a thin gravy consistency). If needs be, add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving. Serve over mashed potatoes. *You can also throw everything in a crock pot and cook on low for 4-6 hours
Mom’s "Cheater" Chili 1 lb. ground beef 1 onion diced 1 15-16 oz. can chili any brand works 1 15-16 can chili beans do not drain 1 can diced tomatoes 1/2 c. tomato juice or to taste salt & pepper to taste GARNISHES: shredded cheese diced onions sour cream In a medium sized skillet, brown ground beef until done. Drain excess liquid and add onion. Cook until onion becomes soft and transparent. Put meat/onion mixture in slow cooker* along with remaining ingredients and cook on low for at least 2-3 hours. Top with cheese, onions, and/or sour cream. If you don't have a slow cooker, you can just bring to a simmer and cook on low-heat until ready to serve.
Cheater Restaurant Style Refried Beans 1 can refried beans I like the Taco Bell brand 1/3 c. sour cream 1 Tbsp. Hot sauce 3/4 c. monterey jack cheese grated (or a cheddar/jack blend) In a small sauce pan combine the refried beans, sour cream, and hot sauce over medium-low heat. Stir constantly and when the beans are heated through (don't bring it to boiling) remove from heat and pour into a glass pie pan or 9x9 dish. Top with grated cheese and heat in the oven or microwave until cheese is melted.
5-minute Slushie (aka DIY Slushy Magic) Ice cubes about 10-12 big pieces 1 Tbsp. Kosher salt table salt is fine, too 1 cup juice or soda not diet Place ice cubes and salt in a quart-sized Ziploc bag. Place juice in a smaller sandwich-sized Ziploc bag, press out all the air and seal tightly. Place bag of juice IN the bag of ice and seal. Shake for about 3-5 minutes or until juice is slushified (I made that word up-- it just seems so fitting)-- if it gets too cold, wrap a dish cloth around it and continue shaking. Pour slush into a cup and serve immediately.
Homemade Vanilla Granola 8 c. oats 2 c. sliced almonds 1 c. wheat germ 1 c. brown sugar 1 tsp. salt 1 tsp cinnamon craisins or raisins to taste (optional) 3/4 c. canola oil or coconut oil 1 c. honey 3 Tbsp. vanilla use the real stuff if you have it-- it tastes much better Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.
Chicken Piccata 4 skinless chicken breasts 3/4 c flour 8 tbsp. butter 6 tbsp. olive oil 1/2 c lemon juice (I used fresh lemons) 1 c chicken broth 3-4 tbsp. capers salt & pepper Put flour in a medium bowl and season with salt & pepper. Set aside. Place chicken breasts between plastic wrap and beat with a meat tenderizer on both sides. (the plastic wrap keeps splattering contained) In a large saute pan, heat olive oil and 2 tbsp. of butter over med/high heat. Salt & pepper both sides of each chicken breast then dredge in the flour mixture and place in heated pan. Cook on each side approx. 3-4 minutes, til browned on each side. Remove from pan and set aside. Into the hot pan add the lemon juice, capers and chicken broth and stir well. Place chicken back into the pan and add remaining butter. Cook over medium heat til liquid cooks down and thickens & chicken finishes cooking.
PEACHY CREAM CHEESE COBBLER 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 quarts of fresh peaches , washed, peeled & sliced 8 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the peaches ,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over the peaches. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
Crock Pot Roast with Pinto Beans 2 lb. Pot Roast 2 Cups dry raw pinto beans 1 can of rotel or diced tomatoes 1 onion diced cumin (a dash or two) 1 tsp garlic powder 1 tsp chili powder 1 cup water Burritos large tortillas shredded cheese salsa sour cream In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices
Sunday, October 8, 2017
Broccoli Salad 3 cups small broccoli florets 1/4 cup chopped red onion 1/2 cup grape tomatoes, halved 1/2 cup toasted slivered almonds(or pine nuts) 6 -8 ounces gouda cheese, cut into 3/4-inch cubes (smoked or regular) 1/8 cup extra virgin olive oil 1/3 cup red wine vinegar 1/4 teaspoon sugar 1/4 teaspoon black pepper salt, to taste Cook broccoli in boiling salted water for 1 minute. Drain well; rinse with cold water; drain well agin. Combine the broccoli with onion, tomatoes, nuts and cheese. In a small bowl, whisk together oil, vinegar, sugar, pepper and salt; pour over salad mixture and toss to coat
Fall Veggie Stew 1 cup onion, coarsely chopped 1 large red bell pepper, sliced 1 celery rib, sliced 1 tablespoon oil 3 2/3 cups vegetable stock 1/3 cup all-purpose flour 3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces 2 cups winter squash, cubed, about 1 inch ( butternut, acorn, any type winter squash will work) 1 medium zucchini, sliced 4 ounces mushrooms, halved 3/4 cup frozen peas 1 teaspoon dried basil 1/2 teaspoon oregano 1/2 teaspoon dried thyme salt pepper Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
Mexican Chicken Casserole 1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly.
Friday, October 6, 2017
Halloween Poke Cake 1 (18 1/4 ounce) package fudge marble cake mix 2 (3 ounce) packages orange gelatin 1 cup boiling water 1/2 cup cold water 1/2 cup butter, softened 3 1/2 cups confectioners' sugar 1/3 cup baking cocoa 1/4 cup milk 1 teaspoon vanilla extract 12 -15 candy corn (the little pumpkin ones) Prepare and bake the cake according to package directions, using a 9X13 baking pan. Cool on wire rack for 1 hour. In small bowl, dissolve gelatin in boiling water and then stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions. Slowly pour gelatin over cake. Refrigerate 2-3 hours. For frosting, in a small mixing bowl cream butter until fluffy. Beat in confectioners sugar, cocoa, milk and vanilla until smooth. Spread over cake. Top with candied pumpkins. Cover and refrigerate until serving.
Buttermilk Oven Fried Chicken 4 Chicken breasts, sliced up 3 cups all-purpose flour 2 teaspoons garlic pepper 2 teaspoons paprika 1 cup buttermilk 2 eggs 1 teaspoon baking powder 3/4 teaspoon baking soda Olive oil Preheat Oven 350 degrees: In a baking pan, whisk together flour, garlic pepper and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth. Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil. Bake about 50-55 minutes or until chicken is a golden color.
Smothered Cubed Steak with Onions 4 pieces cubed steak 1/3 cup all-purpose flour 1 tsp house seasoning 1 onion sliced 2 cup beef broth 1 tbs butter vegetable oil for frying On a plate, combine the flour and house seasoning. Heat about 1/4" oil in a heavy bottom skillet over medium to high heat. Dredge each piece of cubed steak into the flour and coat well. Once the oil is heated place the floured cube steak in the pan and cook about 3-4 minutes per side. Remove the steak to a plate, add the sliced onions to the pan and cook until tender, about 4-5 minutes. Make sure you have at least 2 tablespoons of oil in the pan with the onions. Once the onions are tender, add the 1 tablespoon of butter to the pan along with 3 tablespoons of the seasoned flour you dredged the steak in. Stir to combine and cook for 1 minute. Stir in the beef broth and cook until it begins to thicken. Lower the heat to medium and add the cubed steak back to the pan to heat through (about 3-4 minutes) and serve.
Thursday, October 5, 2017
CORN NUGGETS 1 (11 ounce) can creamed corn 1 (11 ounce) can whole kernel corn, drained 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 egg white 2 tablespoons milk salt and pepper to taste 3 cups vegetable oil for deep frying In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.
Garlic Parmesan Chicken Lasagna Bake For the lasagna: 10-15 no-boil lasagna noodles 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor) 12 ounces frozen peas ½ cup Parmesan cheese ½ cup Swiss cheese 1 cup water ¼ cup seasoned breadcrumbs fresh herbs for topping For the sauce: 6 tablespoons butter 1½ tablespoons minced garlic 6 tablespoons flour ½ teaspoon poultry seasoning ¾ teaspoon salt 5 cups milk Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside. Layer the lasagna: Grease a 9x13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes. Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving. Servings-12
Wednesday, October 4, 2017
Crock Pot Chicken and Gravy 2 packets dry chicken gravy mix 1 10.5 oz can cream of chicken soup 2 cups water 1 lb boneless, skinless chicken breasts garlic powder, salt & black pepper to taste 1/2 cup sour cream rice, mashed potatoes or noodles for serving Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth. Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours. Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using). Notes The chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work). Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.
Potato Packets 3 large russet potatoes 2 tbsp . minced garlic divided use 4 tbsp . salted butter divided use 1/3 cup heavy cream divided use salt & pepper to taste 1/2 yellow onion diced (optional) Nonstick aluminum foil Preheat oven to 375 degrees (F) Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry. Dice potatoes into cubes. Leaving the skin on. You're gonna need 4 sheets of nonstick aluminum foil squares to make the packets. On each of the four squares, divide up the cubed potatoes and place on top of the foil then top each with 1 tbsp. of butter. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using). Then sprinkle with kosher salt & pepper. Fold up the sides but leave an opening at the top. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary. Seal up each of the packets and place them on a baking sheet and cook for about 45 minutes (until fork tender). Be careful when opening the packets because the steam is gonna come outta there fast and furious. Notes Be careful when opening the packets because the steam is gonna come outta there fast and furious.