<center>~ Our Holiday Recipes ~</center>
Cranberry Sour Cream Mold
2 3oz. pkgs. red gelatin (I use raspberry)
1 1/4 cup boiling water
1 can jellied cranberry sauce
1 cup sour cream
Dissolve gelatin in boiling water. Chill until slightly thickened. Beat cranberry sauce and sour cream until smooth. Fold into gelatin, pour into mold (I use a ring mold) chill until firm.
To remove from mold put the mold into a shallow warm water bath. Then place dish for display on top and flip. The mold should release onto the dish.
Creme De Menthe Squares
1 1/4 cups butter
1/2 cup unsweetened cocoa
3 1/2 cups sifted powder sugar
1 beaten egg1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup green creme de menthe liquor
1 1/2 cups chocolate chips
For bottom layer:
In saucepan combine 1/2 cup of the butter and the cocoa powder. Heat and stir till well blended. Remove from heat; add 1/2 cup powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of 9x13 pan.
Melt another 1/2 cup of butter. In small bowl combine melted butter, creme de menthe at low speed. Beat in remaining 3 cups of powdered sugar till smooth. Spread over bottom layer. Chill 1 hour.
In saucepan mix the ramaining 1/4 cup butter and chocolate chips. Cook and stir over low heat until melted. Spread over mint layer. Chill 1-2 hours. Cut into small squares. Store in fridge. Makes about 96 squares.
Velvet Cookies THESE ARE MY FAVORITE COOKIES!
3/4 cup butter
3/4 cup sifted confectioners sugar
2 tbsp. peanut butter
1 tsp. vanilla extract
1/4 tsp. almond extract
2 cups sifted flour
1 tsp. baking powder
1/4 tsp. salt
Cream the butter and sugar slowly in a mixer. Mix in peanut butter, egg and extracts. Sift rest of dry ingredients and add to above mixture.
I take the dough and seperate it into 3 bowls equally. Then add red, blue and yellow food coloring. Mix it in well and then put the dough in the fridge to set up a bit.
When ready to make I use this dough for press cookies. Take your cookie press and put in a handful of each of the three colors. Then press onto a cookie sheet. You bake them in a 400 deg. oven for 6 mins. or until the edges start to brown.
The colors mixing are what make these cookies pretty. And the peanut butter is what makes them melt like velvet in your mouth. :D
Pumpkin Spice Whoopie Pies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) package softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream (half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth.
Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
Beat until well combined.
Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Caramel Shortbread Squrares (JUST like Twix candy bars!)
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
Preheat oven to 350 degrees F (175 C).
In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into squares (about 48 - small because it is rich).
Pumpkin Gooey Cakes (Yum!)
Bleu Cheese Biscuits
This is my grandma's recipe. OMGosh! They are soooo yummy!
1 stick butter, melted
1 container Crumbled Bleu Cheese
1 can biscuits (homestyle or buttermilk)
Place the melted butter in a baking dish (I use a pie plate). Sprinkle Bleu Cheese over the butter.
With kitchen sheers, quarter the biscuits and drop over bleu cheese. Bake according to biscuit package directions.
Remove from oven and flip upside down onto a serving plate.
Grandma's Warm Cheese Dip and Bread
Again, one of my grandma's recipes. I use this for parties.
1 (8 oz) pkg cream cheese, softened
1 (8 oz) contianer sour cream
4 small green onions, chopped
1 loaf Sheepherder's Bread (or any round that you can hollow out)
1 can chopped green chiles
2 3/4 oz jar of Dried Beef, chopped
Cut the top off the bread, hollow out and place "bowl" in aluminum foil on a cookie sheet. Cube the insides of the bread (to use as dippers later). Mix the rest of the ingredients in a mixer and place into the bread "bowl". Bake 1 hour at 350 F. Toast the insides of the bread the last few minutes to give a little crunch.
Apple Puffed Pancakes
These are great when you have overnight guests!
1 1/2 C milk
1 C flour
3 T sugar
2-3 T brown sugar
2-3 apples, peeled, cored and sliced
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
3/4 stick butter
Prehear oven to 425F. Mix all ingredients except apples and butter. Batter will be slightly lumpy. Melt butter in a 13"x9" pan. Add apples; heat until butter sizzles. Pur butter over apples. Bake 20 minutes (or until puffed). Before serving, sift podered sugar over the pancake
Mochachino Mix (my favorite morning cup :)
1 C sugar
1 tsp cinnamon
2 T instant espresso or coffee
1/2 C dried milk
1/2 tsp Nutmeg.
Mix together. This makes one pint of mix.
Mix 2-3 Tablespoons with warmed milk. I also like to add a dash of vanilla in mine.
1 pkg. (1lb 3.8oz) better crocker fudge brownie mix
1/4 c water
1/2 c vegetable oil
1 1/4 c white baking chips
25 white chocolate kisses with milk choc. stripes
1 1/2 tsp shortening
heat oven to 350 degrees. grease bottom only of a springform pan, 9x13". stir brownie mix, eggs, and 1 cup of the white baking chips in a medium bowl about 50 strokes with sthingy. spread in pan. bake 35-40 minutes or until toothpick inserted 2" from the side of the pan comes out clean. immediately place chocolate kisses around outside edge of brownie. cool completely. remove from pan and place reamining 1/4 c. white baking chips and the shortening in a resealable plastic sandwhich baggy. microwave on high for about 30 seconds or until the chips are melted. knead chips until smooth. drizzle melted chips over the top of the brownie and cut into wedges
32oz grape jelly
18oz bbq sauce
mix the jelly and the bbq sauce into a crockpot. add the little smokies and cook on low for 1-1 1/2 hours or until the little smokies are cooked through.
Chicken Cordon Bleu
10 boneless chicken breasts
10 slices of swiss cheese
10 slices of ham
2 cans of cream of chicken soup
1/2 c sour cream
2 T water
1 c herb stuffing mix
1/4 c melted butter
(preheat oven to 350 degrees)
flatten chicken breasts. roll chicken, ham, and cheese jellyroll fashion. place in a 9x13" pan. combine chicken soup with sour cream and water; spread over chicken rolls. crush stuffing mix and combine with melted butter. sprinkle over chicken. bake at 350 degrees for 1 hr.
Brownie Mix (regular)
Ingredients called for on box
Peanut Butter Cups (or Caramel Cups) - minis
Prepare brownie batter using directions on box.
Using a mini-muffin tin - fill each cup half-way.
Press a peanut butter cup into each - not quite to the botton
Bake at temp indicated on brownie box - watch for doneness.
(Sorry I don't have more specifics - I'm more of a fly-by-the-seat-of-my-pants cook!)
9 cups chex cereal
1 cup peanut butter
1 cup chocolate chips
1/2 stick butter
melt peanut butter, chocolate and butter together in sauce pan or microwave until creamy, you can add more peanut butter or chocolate like you like it.
Pour over chex cereal in a large bowl and coat cereal well.
place coated chex cereal in a large ziploc bag and add powdered sugar and shake until lightly coated. refridgerate for 1/2 hour and enjoy.
Easy Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
mix well until you formed a dough
drop on cookie sheet and flatten with a fork.
bake @ 350 until lightly golden brown.
A perfect dessert for the baking impaired
In a truffle dish create the following layer:
cut up pumpkin cake
crushed gingerbread cookies
vanilla cool whip
keep layering until you get to the top then dust the cool whip with cinnamon
Southwest Chicken Tortilla Casserole
1 15 1/4- to 16-ounce can whole-kernel corn, drained
1 14 1/2-ounce can stewed tomatoes
1 4-ounce can chopped mild green chiles
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 1/2 cups milk
3/4 pound skinless, boneless cooked chicken, cut into 1/2-inch cubes (2 1/2 cups)
1 15- to 19-ounce can black beans, rinsed and drained
1/4 cup chopped cilantro or parsley
1 3/4 cups shredded Monterey Jack cheese with jalapeqo peppers
8 6-inch corn tortillas, each cut in half
chopped cilantro or parsley for garnish
1. Preheat oven to 375 degrees F. In bowl, combine corn, stewed tomatoes, and green chiles with their liquid. Spoon half of corn mixture into bottom of 13" by 9" glass baking dish.
2. Prepare white sauce: In 2-quart saucepan over medium heat, into hot vegetable oil, stir flour until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens.
3. Into corn mixture remaining in bowl, stir chicken, black beans, cilantro, 1 cup shredded cheese, and half the white sauce.
4. Arrange half the tortillas over corn mixture; top with the chicken mixture. Arrange remaining tortillas over chicken mixture; top with remaining white sauce, then remaining cheese.
5. Bake casserole 30 to 35 minutes until hot in the center and bubbling around the edges. Let stand 15 minutes for easier serving. Garnish with chopped cilantro.
I love the foodnetwork's website. This is a chicken dish that I love to make. I make it slightly different.
Since fresh broccoli takes forever to cook, I just get frozen and use it in place of fresh. I dont even cook it before hand. I just throw it in the bottom of the dish frozen and it tastes just as good.
<center>~Our Chicken Breast Recipes~</center>
Lemon Chicken Cutlets
Chicken breasts pounded thin, dredged in seasoned flour and quickly panfried to a delicious golden crispness, served with a tangy lemon sauce made from the pan drippings.
6 chicken breast halves, skinless and boneless
Salt and freshly ground pepper to taste
Garlic powder to taste
4 tablespoons butter, divided
2 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
Lemon slices (optional)
Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess.
In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Remove from pan; keep warm.
Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2 to 3 minutes.
Remove from heat and stir in lemon juice and parsley. Season with additional salt and pepper, as desired. Serve lemon sauce with cutlets. Garnish with lemon slices
Chicken with a Sweet Corn and Potato Saute'
Ooooh! Rachel Ray does something yummy!!......
4 boneless skinless chicken brsts
salt and pepper
zest and juice of 1 lemon
2 lg baking potatoes (scrubbed clean or peeled...up to you!)
4 T. EVOO
1 tsp. dried thyme
1 med onion, finely chopped (pretend you did not hear that!!)
2 lg garlic cloves, chopped
1 10 box frozen sweet corn
1 1/4 C. chicken stock (we just use canned chicken broth)
2 T. butter
2-3 T. dried parsley (or 1/4 C. fresh)
season chicken with pepper, salt, and lemon juice. Let this marinate while you do the next step...
Cut the potatoes into quarters lengthwise. Arrange cut side down on cutting board and slice thin across their width (you want thin, bite sized pieces).
Heat a nonstick skillet over medium-high heat with 2 T. EVOO. Add potatoes in an even layer in the skillet. Season the spuds with salt, pepper, and thyme. Resist the temptation to stir them for about 2 minutes!! Once they are brown, stir in (onions!!) and garlic. Continue to cook for 7-8 minutes, stirring occasionally, until they are "flirting with tenderness" (she cracks me up!!) if they are getting too dark, turn the heat back a little.
While the onions and potatoes are cooking, preheat a second skillet with the rest of the EVOO (2 T.) Add the chicken breasts and cook 5-6 minutes on each side.
While the chicken is cooking, add the corn kernels to the potatoes mixture. Stir frequently for 2-3 minutes. Add the chicken stock, turn the heat up to high and bring stock to a bubble. Continue to cook for 3 minutes or until the liquid has reduced by half. Turn the heat off, add the butter, parsley, lemon zest...stir till the butter is completely melted.
You can serve the chicken whole, or cut it up and serve it on top of the sweet corn and potato saute...(we cut it up!!) It is SO good!!
Garlic Chicken Fingers
All ya do is put 1/2 c or so olive oil in a big bowl, a couple crushed garlic cloves, and soak your cut up chicken strips (from breasts) in there a couple hours. Pull the chicken strips out, & dip them in seasoned bread crumbs, and put them on a baking sheet in the oven at 350 for 30 minutes. MMMMMMmmmm
Ginger Glazed Chicken
I like this one - from the back of Uncle Ben's Long Grain & Wild Rice - Quick Cook Recipe...
1 package of the rice mix above (optional)
4 boneless skinless chicken breast (I often use 8 chicken tenders instead)
non-stick pan coating spray
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup honey
1/4 cup dijon mustard
1 tsp ginger powder
Season chicken w/ salt & pepper - grill, bake or pan-sear.
Prepare rice per package.
In a small saucepan add chicken broth, brown sugar, honey, dijon mustard and ginger. Over medium heat, stir mixture often until a glaze forms, about 4 minutes. Remove from heat and let stand until the chicken is done. Apply glaze to chicken and serve with rice. (NOTE - I usually let the chicken sit in the glaze for 5 minutes or so to soak up more - and then poor a bit of the glaze into the rice, too for flavor. Actually - I usually do a serving dish with the rice, then place the chicken on top, and poor some of the excess glaze over it - so it makes it to the rice that way.)
Hope that doesn't sound to complex - it's really easy.
Okay - this is more of a lunch recipe - but it's so yummy...
Poach chicken breasts in water with some lemon pepper seasoning (this makes the chicken the moistest).
Chop chicken, put it in the bowl.
Chop up some apple (crisp - like granny smith) - put it in the bowl.
Put some red grapes in the bowl (cut the larger ones in half).
Can put some chopped celery in (I often leave this out)
Add a small amount of mayo - stir to coat (I sometimes use light mayo).
Before serving - add some chopped nuts (like walnuts or pecans).
My DH likes to eat this out of a bowl - I like to buy either pitas, or tortillas to make wraps. I like to make this on a Sunday, and have it for lunch Mon/Tues.
The fruit really gives this flavor, and makes it so you don't have to add any other seasoning - it's so simple, and so yummy - and also pretty darn healthy, since you really don't use much mayo...
Chicken Parm Pizza!
Cook Chx breats on baking sheet in oven for 25 min. on 350.
After cooked through, shred up (like I did for the tacos) and set aside
Spread tomato sauce on a pre-made pizza crust, i.e. Boboli (sp?) brand
Scatter chicken on top of sauce
Sprinkle w/ shredded mozzerella cheese and parm cheese
Bake in 350 oven until cheese is melted
Garnish w/ chopped Italian parsley!
cut chicken up into small pieces, cook in a bit of olive oil and then add a packet of taco seasoning. Take some tortillas (flour or corn its up to you) and spead some chicken mix onto each tortilla and then add cheddar (i use cheddar mixed with white cheeses) on top. Put in oven until cheese is melted. Serve with salsa, sour cream, olives if you like them, and a nice salad. I make this every now and then when I don't know what to do with chicken you can modify it as you wish.
2/3 cup Bread crumbs
Ranch dressing mix (the powdered kind)
4 boneless skinless chicken breasts
2 eggs beaten
Mix together bread crumbs and ranch dressing mix. Then dip chicken breast into eggs and then into the bread crumb mixture. Bake on a cookie sheet at 400 degrees for 18-24 minutes.
Chicken Salad Quesdadillas
Cook your chicken breast. Put in food processor, add some mayo, mustard, celery (and what ever else you like). Get two tortillas spoon mixture on one, add TONS of cheese, top with other tortilla, and bake for 6-7 mintues.
Also great with tuna salad.
Creamy Cheesy Crunchy Chicken Casserole
4-6 Chicken Breast halves
Condensed Cream of Chicken soup
Stove top dressing
Preheat oven to 350
Layer Chicken Breasts on the bottom of an oven safe dish
Spread Cr. of Chicken soup over chicken
Layer Mozza Cheese on top
In another bowl moisten the stove top dressing with about 3/4 to 1 cup of hot water and then spread over top. (I ususally use two of the packets of dressing if so then add a bit more water so all is moist)
Bake uncovered in the oven for 1 hour.
<center>~Our Pasta Recipes~</center>
~ FETTUCINE ALFREDO WITH ITALIAN SAUSAGE ~
1 PACKAGE MILD ITALIAN SAUSAGE
2 CLOVES GARLIC
1 OR 2 TBSP. MARGERINE
2 CUPS EVAPORATED SKIM MILK OR 1%
2 1/2 TBSP. CORNSTARCH
1 TBSP. LOW FAT CREAM CHEESE (NOT NON-FAT)
1/3 CUP FRESHLY GRATED PARMESAN OR ROMANO CHEESE
SALT AND PEPPER TO TASTE
(I remove the stuff around the italian sausage, not sure if that is preference or what)
SLICE ITALIAN SAUSAGE AND BROWN IN SKILLET, DRAIN OILS (I pat dry with paper towel and wash the pan too)
PUT SAUSAGE BACK IN PAN AND ADD MARGERINE AND ONION AND GARLIC AND SAUTE
ADD MILK AND SLOWLY ADD IN CORNSTARCH, STIRRING CONSTANTLY OVER MEDIUM HEAT
ADD CREAM CHEESE AND PARMESAN, SALT AND PEPPER
STIR ALL TOGETHER UNTIL IT THICKENS (I play with the amount of milk and cheeses and cornstarch until I get the amount and thickness I want)
STIR IN 1 PACKAGE OF COOKED FETTUCINE, MIX TOGETHER AND SERVE!
this recipe was a "lowfat" recipe that I found on ivillage.com, but I added the italian sausage to it, so I am not sure how lowfat it is with the sausage!
ETA::: I think this would be really good with broccoli added to it too
LINGUINE WITH FRESH TOMATO AND BASIL
3 MEDIUM TOMATOES, CHOPPED
1/3 CUP THINLY SLICED FRESH BASIL
1 TBSP. EVOO
1 GARLIC CLOVE, MINCED
Z/2 TSP SALT
1/4 TSP PEPPER
3/4 CUP DIGIORNO SHREDDED PARMESAN CHEESE (**substitute your cheese**)
1 PKG COOKED LINGUINE
MIX ALL INGREDIENTS TOGETHER (basically it is Bruschetta) AND SERVE ON TOP OF LINGUINE
I ALSO MADE THIS RECIPE WITH ITALIAN SAUSAGE ADDED TO IT (COOKED LIKE MY OTHER RECIPE ABOVE)
This recipe is Giada De Laurentiss' from Everyday Italian.... I can't think for the life of me what exactly she called the dish but WHO CARES! LOL! It's very yummy all the same!
Ingredients: (I'm not much of a measurment girl - I do everything "to taste" so put as much or as little of each ingredient as you wish!)
Bow tie pasta (Farfalle)
Ground turkey sausage
Chopped mushrooms (any variety)
EVOO (extra virgin olive oil)
Salt and pepper
Heat a large saute pan w/ EVOO. Add ground turkey sausage and season w/ salt and pepper. Cook until brown. Remove from pan and set aside.
Add some more EVOO to that same large pan. Add chopped mushrooms and season w/ salt and pepper. Saute about 5 minutes and add frozen peas and saute another 4 minutes. Return browned turkey sausage to the pan and cook an additional 3 minutes. Remove entire pan from heat and set aside.
Cook bow tie pasta (farfalle) according to box directions until al dente. Drain and return to pot. Add meat mixture to this pot. Cook about 5 minutes. Drizzle some more EVOO over entire dish (I preferr to add some butter at this point b/c everything is better w/ butter!) Remove dish from heat and add grated parmasean cheese.
1/4 cup EVOO, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Bring a pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Heat remaining EVOO in a skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Mexican Style Pasta Casserole
1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
2 tsp. vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeño, seeded and minced
3 tbsp. chili powder
1 28-oz. can diced tomatoes, undrained
1 tsp. cumin
1 tsp. dried oregano
8 oz. cooked boneless, skinless chicken breast, chopped
1/4 cup ripe olives
1 cup (4 oz.) grated Monterey Jack cheese, divided
Preheat oven to 375 degrees F. Prepare pasta according to package directions.
While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with cooking spray. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.
I'll post a recipe later, but I had to post a link to my all-time favorite pasta cookbook. I had this book a long time ago (10 years ago) - and then lost it in a move. I couldn't remember the name, and I searched high and low, and finally found it again a few years ago - and bought it used on amazon for a few bucks.
Fettuccine with Ham and Peas
2 cloves garlic, crushed
1 tbsp butter or marg, melted
1/2 pound thinly sliced cooked ham (I buy lunchmeat)
1 cup frozen english peas, thawed (I just use regular peas)
12 oz fettuccine, uncooked
1/2 cup butter or marg, softened
1 cup grated parmesan cheese
8oz sour cream
1/2 tsp pepper
Cook garlic in 1tbsp melted butter in a large skillet over med heat. Stir in ham and peas; cook, stirring constantly, 3 to 5 minutes. Remove from heat; cover and keep warm.
Cook fettuccine according to package directions, omitting salt. Drain well; placein a large serving bowl. Add 1/2 cup softened butter, stirring until completely melted; add parmesan cheese and sour cream, stirring gently to coat well.
Fold ham mixture into fettuccine mixture. Add pepper; toss gently.
Chorizo Carbonara (this ain't diet food)
16oz spaghetti, uncooked
1/2 lb chorizo sausage, crumbled
1 cup half-and-half
2 cups shredded monterey jack cheese with peppers
4.5 oz can chopped green chiles, drained
1/2 tsp ground cumin
Cook spaghetti according to package directions; drain and set aside.
Brown sausage in a nonstick skillet over medium heat. Drain sausage well on paper towels, and set aside.
Heat half-and-half in a small saucepan.
Combine half-and-half, sausage, spaghetti, cheese, and remaining ingredients in a large bowl, tossing until cheese melts.
I play with the amounts in this recipe - often either using less pasta, or more of everything else (especially the chorizo)...
Fettuccine - cook per package directions.
1/2 c. butter
1/2 c. heavy cream
3/4 c. parmesan cheese (grated)
pepper to taste
To make the sauce - just warm the butter and cream together on low heat until the butter is melted, and the sauce is warm. Remove from heat and add the parmesan and pepper - toss with pasta and serve.
I also like to add vegies to this - any type you like - I like broccoli, cauliflour and carrots - sometimes peas - it'd be good with mushrooms if you like those (I don't)...
By Clear Pineapples
How about some good ol' Spaghetti?!?!
2 lbs of ground beef
1 green bell pepper
1 diced onion
2 cans of Hunts Spaghetti Sauce (we get sausage)
1 can of tomato paste (small can)
1 little roll of ground sausage
2 tbl spoons of relish (yes relish!)
2 tbls spoons of sugar (to tone down the sourness of the sauce)
2 tbl spoons of EVOO
Garlic Salt to taste
Crushed Red Pepper to add spice!
in a pot, heat EVOO and cook onion until transparent
add ground beef and ground sausage and add garlic salt to give meat flavor
add bell pepper, spaghetti sauce, tomato paste, relish, sugar, and crushed red pepper
Keep on medium heat until it starts to bubble
then keep lid off and let simmer for 1 hour.
*I like to cook my ground beef and sausage and not crush it too much so it has big chunks and will act like meatballs :wink:
Fuss-Free Ravioli and Cheese Bake
I have even made this one up in the morning when I seem to have more free time and put it in the fridge. Then get it out for dinner and pop it in the oven.
1 jar (16oz.) spaghetti sauce, or I sometimes do home made sauce
1 can (14 1/2oz.) diced tomatoes, undrained
1 can (10oz.) reduced sodium beef broth
1/4 cup Italian dressing
2 pkg. (9oz. each) fresh cheese-filled ravioli ( I use Bertolli)
1 cup shredded low-moisture part-skim mozzarella cheese
Preheat oven to 375 deg. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9 in. baking dish. Add ravioli; mix lightly. Cover with foil.
Bake 50 min or until ravioli are tender. Remove foil; stir Sprinkle with cheese. Let stand 5 min. or until cheese melts
1-1 1/2lb ground beef(you can add onions if you like to the meet while it's cooking. I don't like onions so I dont)
1box of Mostaciolli noodles, or Penne Pasta if you don't have Mostaciolli noddles where you live.
3 TBLSP of Sugar.
1 LG can of Hunts Traditional Sauce
When noodles are fully cooked drain and return to pan. Drain the meet and onions and add to the noodles along with the Sugar and Hunts Traditional and cook until warm. Usually half hour(depends on how hot you like your food)
We usually do garlic bread and a salad with this.
I'm not much of a chef, but I do make a pasta salad during the summer that I eat off of all week long.
1 bag of Rotini pasta (or some other fun shape)
grilled chicken strips
Italian or Ranch salad dressing
After cooking the pasta, combine as much or as little of the rest as you like and enjoy. I usually add the salad dressing just before eating. Can't get any easier than that!
Creamy Chicken Linguine
1 lb cooked and cubed chicken
1 jar Tomato Basil Sauce (I like Classico)
1/2 cup cream
4 basil leaves, finely chopped
1 lb Linguine
Mix together first 3 ingredients in a sauce pan.
Cook Linguine, per package directions.
Just before serving, toss in the basil with the sauce
give it a quick stir.
You can either toss in the linguine or place the sauce over a serving of pasta.
<center>~Our Fish/Seafood Recipe~</center>
Southern Fried Catfish
1/2 cup buttermilk
1/2 cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 1/2 cups fine cornmeal
1/2 cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay
1 quart vegetable oil for deep frying
Mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
Combine the cornmeal, flour, and seafood seasoning. Add fish to mixture and coat evenly. Deep fry fillets until golden brown, about 3 minutes.
Shrimp Creole (so yummy!!) I make mine extra spicy by adding lots of hot sauce!
1 tablespoon vegetable oil
1 medium onion, chopped
1 dash cayenne pepper
1 pinch thyme leaves, crumbled
2 bay leaves
6 to 8 green onions, chopped
1 can (14.5 ounces) tomatoes, undrained
1 cup chopped celery
2 cans tomato sauce
3 ounces tomato paste (about 6 tablespoons)
1 green bell pepper, thinly sliced
3 pounds medium shrimp, peeled
2 cloves garlic, chopped
hot, cooked rice(white rice is best)
Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes, or until vegetables are just tender. Add tomatoes, tomato sauce and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes.
<center>~Our Mexican Recipes~</center>
Taco Pie (makes 2 pies)
2 pie shells
1lb ground turkey or chicken (or even ground tofu)
can of kidney beans
1 can tomatoes
olive to liking
shredded cheddar or jack
brown meat and taco seasoning per instruction on packet but half the water. Add tomotoes and beans and any other veggie ( I like spinach or shredded zuccini etc)
put mixture into shells an tope with as much cheese as you like. Bake at 350 until cheese in melted.
Top with fresh avacodo and or sour cream
My 5yrs old LOVES this stuff - DH digs it too. I like to freeze one pie for later use!
Taco Soup with Black Beans (a crock pot recipe)
1lb ground beef, browned and drained
28oz can crushed tomatoes
15 1/4oz can corn, undrained
15oz can black beans, undrained
15 1/2oz can red kidney beans, undrained
1 envelope Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion, chopped
1. Brown the ground beef (I add the onion here). Combine all ingredients in a slow cooker.
2. Cover. Cook on low 4-6 hours.
3. Garnish with chips (I like fritos, but tortilla chips work), sour cream, shredded cheese.
To quote Rachael Ray - this is YUM-O!
Fiesta Taco Casserole
Prep: 15min. Bake: 30min.
1 pound ground beef
1 can (15 to 16 ounces) spicy chili beans in sauce, undrained (I use Bush's spicy chili beans)
1 sup salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Montery Jack cheese (4 ounces)
Tortilla chips, shredded lettuce, additional salsa if desired to use after baked.
Heat oven to 350 deg. Cook beef in 10-in skillet over medium heat stirring occasionally until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
Place broken tortilla chips in ungreased 2-qt. casserole. Top with beef mixture. Sprinkle with onions, tomato and cheese.
Bake uncovered 20 to 30 min. or until hot and bubbly. Arrange tortilla chips around edge of casserole. serve with leattuce and additiona salsa.
Seven Layer Taco Dip (great for parties)
1 package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Serve with tortilla chips. You can leave out the tomatoes, peppers, olives, etc. to fit your tastes.
Black Bean Salsa
So healthy and so yummy, can be used as a dip or put in tortillas as filling
1-2 large tomatoes, chopped
1 large purple onion, chopped
2 avocados, chopped
1 can corn, drained
2 cans black beans, rinsed and drained
1/4 cup fresh, chopped cilantro
2 tbsp EVOO
2 tbsp vinegar
salt and pepper to taste
mix all together in large bowl and serve with tortilla chips
This is so easy and soooo yummy!
I guess this is Mexican enough but it is very easy! Sorry for the lack of measurements. I just eyeball it.
4 chicken breasts. I use boneless skinless.
1 16oz jar of chunky salsa or picante, you choose mild, medium, or hot.
Brown sugar (maybe 4 tablespoons)
Mustard (maybe 1 tablespoon)
Pour the mixture over the chicken and bake on a pan for 30 minutes at 300.
I serve it on top of plain rice and let the salsa mixture soak into the rice. YUMMY!.
By Clear Pineapples
Numerous ways to make this..but I figured this would be the easiest
1 doz. corn totillas cut into inch squares
1 lb. hamburger sauted brown
1 jack cheese
1 bunch of green onions chopped
1 can of black olives chopped.
2 cans enchilada sauce
sour cream for topping
Directions: Prepare a skillet of hot oil and fry the tortilla pieces until they are slightly brown. Drain on paper towells. In a medium pot stack mulitple layers of tortillas, hamburger, onions, olives and cheese until used up. Also place a thin coat of enchilada sauce between each layer. Top off with cheese. Bake at 350 degrees in oven for 35 - 45 minutes.
I love to add sour cream to the top to make it extra YUMMY!
1 lb ground beef
1 medium onion,chopped
1/2 package Taco Seasoning mix
1/4 tsp garlic powder
1 can tomato soup
Doritos crumbled (Nacho cheese is the best)
1 can chili beans drained
1/4 cup water
1/2 cheddar cheese
Brown beef and onion, salt and pepper lightly. Add rest of ingredients except chips and cheese. Simmer 5 minutes. Put in 8" baking dish, cover with Doritos and cheese, Bake at 350 degrees for 20 min.
Tex-Mex Chicken Salad
1/2 cup sour cream (we use light)
2 tbsp salsa
1-1/2 cups chopped cooked chicken
1 cup frozen corn (thawed)
1/4 cup sliced black olives
Mix Sour cream and salsa in medium bowl. Add chicken, corn, and olives, mix lightly and cover.
Refrigerate several hours or until chilled, serve with crackers.
Chicken Quesadillas .. my DH loves these!
1 package boneless chicken breasts cut up in small pieces
1 packet taco seasoning mix
1 pkg flour tortillas
Shredded cheese of your choice.
Cook chicken pieces and when cooked add taco seasoning mix plus a bit of water. Place tortillas on a cookie sheet and put cheese on each tortilla and then put it in a preheated oven (i put it in at 200 celcius) for just a couple of minutes for cheese to melt a bit. Then take out and put chicken on top and put back in oven for another few minutes.
These go great with sour cream, salsa, jalapenos, and a salad and whatever else you'd like. Very easy!
Sorry, no exact measurements here.
1 lb grd beef, cooked and drained
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 small jar salsa.
Cook beef and drain. put it in a bowl. Mix in beans, corn and salsa.
In a casserole dish, layer beef mixture, cheese and tortillas. top with cheese.
Bake until cheese is ooey gooey.
Serve with sour cream on top if you wish!
so easy and yummy!
<center>~Our Cookie Recipes~</center>
Chocolate Mint Marvels (makes about 3 dozen)
3/4 C butter (margarine actually works fine in this one)
1 1/2 C brown sugar
2 C chocolate chips
2 1/2 C flour
1 1/4 tsp baking soda
packages of Andes mints (one for each cookie)
Preheat oven to 350 degrees. Melt butter and brown sugar in saucepan over low heat. Add chocolate chips and stir to melt; put mixture into a bowl and let cool a bit.
Add eggs, and then mix in flour and baking soda.
Chill dough 1 hour. Roll into balls and place on baking sheet. Bake 9 minutes. Remove cookies from oven and place an Andes mint on each one...let it melt and spread across the top with a butter knife. Let cool completely
I made them this past weekend and they are sooooo good! Enjoy
Vanishing Oatmeal Raisin Cookies
1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350 deg
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla
4. Add combined flour, baking soda, cinnamona nd salt; mix well
5. Stir in oats and raisins; mix well
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet
7. Bake 10-12 min. or until golden brown.
8. Cool 1 min. on cookie sheet; remove to wire rack
Ok, these are the BEST ever choc. chip cookies (and my weakness!!) They are SO worth it!
Heavenly Chocolate Chip Cookies
(makes 2 dozen, med-lg cookies)
2 C. all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 C butter, melted (we use stick margarine, works fine!)
2 T. instant coffee granules
1 C. firmly packed brown sugar
1/2 C. sugar
1 large egg
1 egg yolk
1 (12 oz.) package semisweet chocolate morsels
1 C. walnut pieces, toasted (ETA:you can make them without the nuts if you like, they are still really good! We have done it!)
Combine first 3 ingredients; stir well.
Stir together butter and coffee granules till granules dissolve
Combine butter mixture, sugars, egg and egg yolk in large bowl. Beat at med. speed with an electric mixer until blended. Gradually add flour mixture; beat at low speed just until blended. Stir in chocolate morsels and walnut halves.
Drop by heaping tablespoonfuls 2 inches apart on lightly greased cookie sheet. Bake at 325 for 12-14 minutes. They will be soft, let cookies cool on baking sheets for a few minutes before removing them to cool completely on wire racks or countertop. YUMM-O!!!
<center>~Our Party Dish Recipes~</center>
Buffalo Chicken Dip......
This dip is one of my favorites for parties....especially OSU game day!!
2 (10 ounce) cans Chunk chicken, drained
2 (8 ounce) packages Cream cheese, softened
1 cup Ranch dressing
3/4 cup Pepper sauce, such as Franks® Red Hot®
1 1/2 cups Shredded Cheddar cheese
1 (8 ounce) box Chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with tortilla chips (the lime ones are awesome with this dip)!!!
Avacado and Corn Salad
3 ears corn- cooked and cut off ears
1 avacado- diced up
Fresh cilantro- about two Tablespoons
Grape tomatoes- 1/2- 3/4 container of tomatoes cut in half
Juice from 1 lime
Mix all of these ingredients together and chill. If the avacado is really ripe, it will give the salad a really creamy consistency.
This dish has been a hit at every event I have taken it to. In fact, I just made it for dinner at a friends house and it has been requested by them for a birthday party we are attending this weekend!
Peach and Tomato salad
Sliced peaches (3 or 4)
Sliced tomatoes (2)
Fresh Basil (maybe about 10 leaves or so)
Balsamic Vinegar (Couple of tablespoons)
Mix it up and chill.
I know it sounds weird, but it's SOOOO delicious!
1 can art hearts
1 cup mayo
1 cup parmesan
splash of lemon juice
garlic powder to taste
sprinkle top with bread crumbs
bake at 350 until warm
Easiest Taco Dip
layer the following
Hormel chili without beans
taco mix shredded cheese
bake at 350 until cheese melts
wrap a brick of brie in pillsbury crescent rolls
bake as intructed on rolls
serve with tangy apples
Seven Layer Taco Dip
taken from http://allrecipes.com/Recipe/Seven-L...ip/Detail.aspx
1 (1 ounce) package taco
1 (16 ounce) can refried beans
1 (8 ounce) package cream
1 (16 ounce) container sour
1 (16 ounce) jar salsa
1 large tomato, chopped 1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce,
1 (6 ounce) can sliced black
2 cups shredded Cheddar
1. In a medium bowl, blend the taco seasoning mix and refried beans (I mix this with the sour cream/cream cheese mixture and leave the beans as is). Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
I also add a layer of guacamole I make a simple one with 2 avacados and those guacamole seasoning mixes from the store. The bell pepper and onions make it great too! and if you like spicy try HOT salsa on it It looks great and tastes great with tortilla chips!! you'll want to eat it for breakfast lunch and dinner hehe
<center>~Our Meat Recipes~</center>
Barbeque Beef Sandwiches (Crock Pot Recipe)
Chuck Roast (I buy a 2+ pound size for my family)
1 envelope Lipton's Beefy Onion Dry Soup Mix
Barbeque sauce of your choice
cut roast into smaller pieces and brown in a pan, put into crock pot with dry soup mix and water to top of meat. Cook on high until meat is very tender. (I take the meat out and pick out all the fat at this point and discard most of the liquid in crock pot) put meat back in crock pot with barbeque sauce, let cook 45 mins-hour
serve on french rolls (I buy Sara Lee sliced French Rolls) and chopped onion
Teriyaki Finger Steaks
2 lbs boneless sirloin steak
1/2 C soy sauce
1/4 C vinegar
2 T. brown sugar
2 T. minced onion
1 T. vegetable oil
1 garlic clove, minced
1/2 tsp. ground ginger
1/8 tsp. pepper
Trim fat from steak and slice lengthwise into 1/2-in. strips; place in large glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refridgerate for 2-3 hours (I just let it marinate all day!) Drain, discarding marinade. Loosely thread meat strips onto skewers. Cook over medium-hot grill, turning often, for 7-10 minutes or until meat reaches desired doneness. Remove from skewers and serve. Yield 6 servings.
Serve it with Basil Garlic Bread (also on the grill!!)
1/4 C butter
2 T minced fresh parsley (we never have fresh...so I just use less dry!)
1/2 tsp dried basil
1 garlic clove, minced
1/4 C grated parmesan (optional)
1 loaf (about 8 oz.) French bread
Melt butter, parsley, basil and garlic together in microwave. Stir in cheese if desired. Cut bread in half lengthwise; place cut side down on uncovered grill over med. heat for 2 min. (or you can broil, cut side up 2 min). Brush cut side with butter mixture. Grill or broil 2 min. longer. Yield 4-6 servings
Beef Carbonnade with Potatoes
1 med onion, sliced
8 small red-potatoes, cut into fourths
2 1/2 lb. beef round steak, cut into 8 serving pieces
1 TBSP packed brown sugar
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
1 10 3/4 oz. can of tomato soup
1 beef bouillon
1 can (12oz) beer (can subsitute apple cider or beef broth)
Crush beef bouillon and combine with tomato soup.
Place onion and potatoes in crock pot. Arrange beef on top. Sprinkle beef with brown sugar, nutmeg, salt, pepper and tomato soup/bouillon mixture. Add beer
Cover and cook on low for 8-10 hours or until beef is tender.
Spoon pan juices over beef before serving.
Italian Chicken with Asparagus and Pasta
Desired number of Boneless chicken breasts
Italian bread crumbs
Swiss cheese sliced one piece per breast
Beat the egg in a bowl, dip chicken breasts into the beaten egg. Then coat with bread crumbs. Put into shallow casserole and bake at 350 deg for 45min. When the chicken is done half the slices of swiss cheese and layer on top of each breast, pour desired amount of pasta sauce over the breast and cheese, bake an additional 5 min.
Serve with pasta, I use Farfalle, put small amount of olive oil over pasta and small amount of pasta sauce just to lightly coat. Serve with Asparagus or desired green veggie if you do not care for Asparagus.
<center>~Our Salad Recipes~</center>
small package dried cranberries
block of feta cheese, diced
small package of pine nuts
2 bags of mixed greens
small yellow onion
In a bowl, place dried cranberries and small amount of sugar. Cover generously with balsalmic vinegar and set aside for an hour or so.
Toast pine nuts over medium heat, be careful they burn quickly!
Dice onion and carmelize (cook with small amount of butter and sugar).
Place mixed greens in a bowl, pour vinegar/cranberries over them. Add pine nuts and onions. They place feta cheese on top.
This is the yummiest salad EVER!!!!!!!!!!!!!!!
Oriental Lettuce Salad
Shredded Napa Cabbage
4 chopped green onions
1/2 cup sliced almonds
3 tsp. Sesame seeds
1 pkg. Chicken flavored Ramen Noodles
1/2 cup olive oil
2 tsp. sugar
3 tsp. Apple cider vinegar
Salt to taste
1/2 tsp. pepper
1 pkg. Ramen chicken flavoring
Combine the cabbage and onions
Toast the almonds, sesame seeds and ramen noodles until lightly browned.
Add dressing and top with almond mixture just before serving.
4 boneless skinless chicken breasts
2 cans of Campbell's Cream of Chicken (or chicken and mushroom) soup
sprinkle chicken with paprika
throw it in the crock pot together and cook for 6-8 hours on low
can serve with egg noodles or white rice
Pork Chops and Rice
2 Tbs shortening, or cooking oil
4 pork chops
1 can tomatos (approximately 16 oz)
1 cup uncooked rice, do not use quick cooking rice
2 1/2 Cups hot water
2 beef bouillon cubes
Put oil or shortening in large skillet on medium heat till shortening is hot.
Brown all pork chops about 4-5 minutes per side
open can of tomatos and pour over pork chops
Pour uncooked rice around and between the porkchops. Its ok if some gets on top.
Dissolve both bouillon cubes in the hot water, doesn't matter if they don't dissolve completely, and pour over the chops.
Cover and cook on low heat for approximately 1 hour.
Pasta with Bacon, Tomatoes and Cheese
Courtesy of Rachael Ray
1 pound short-cut pasta
1 tablespoon extra virgin olive oil
4 bacon slices, chopped
1 large onion, chopped
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes
1/2 cup white wine
1/2 cup chicken stock
1 pint grape tomatoes
1 ball fresh mozzarella, cut into 1/4 inch dice
1 bunch fresh chives, chopped
15 fresh basil leaves, chopped or torn
1/2 cup grated Parmesan cheese
Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring ever now and then, until crispy, about 2-3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked, drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Serve.
CREAM OF CHCKEN AND WILD RICE SOUP
1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
This is really good, not figure friendly and it's time consuming...but so YUMMY!! I don't use mushrooms and I add carrots. Similar to Panera Bread's version.
Armenian Lentil Soup
THis is a recipe from one of the Moosewood Restaurant Cookbooks. I LOVE THIS SOUP! It takes a while to make, but everyone loves it. (even babies)
1 1/2 cups dried lentils
6 cups vegetable stock or water
1/2 cups chopped dried apricots (4 oz)
* * *
3 to 4 tablespoons vegetable oil
1 cup chopped onions
2 to 3 cups eggplant
1 1/2 cups chopped tomatoes, fresh or canned
1 green pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice (or another 1/4 teaspoon cinnamon, if preferred)
1/4 teaspoon cayenne or crushed red pepper
1 tablespoon paprika
1 1/2 tablespoon salt
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Rinse the lentils, then bring them to a boil in the stock or water. Reduce the heat and simmer covered for 20 minutes. Add the chopped apricots and simmer covered for another 20 minutes.
Meanwhile, saute the onions in the oil until translucent, then add the eggplant and 4 or 5 tablespoons of water. Cook covered on medium heat, stirring occasionally, until the eggplant is almost tender. Add the remaining vegetables, dried spices, and salt. Cover and cook until tender, about 10 minutes.
Stir the vegetables into the cooked lentil-apricot mixture and simmer for 15 minutes. Add the parsley and mint and serve.
Super easy pita pizza
Pita bread (we use whole wheat or onion)
Boboli pizza sauce
Build the pizzas as you like (obviously you can use different toppings)
Bake 5-10 min at 350F (we do it in our toaster oven so we don't heat up the house) Enjoy!
By Clear Pineapples
Now you want easy..this is GREAT for kid potlucks to school
plain english muffins
can of spaghetti sauce
open each english muffin, and put a thin layer of spaghetti sauce and cheese, and garnish with pepperoni.
Place in oven at 350 until cheese has melted and bread slightly toasted.
Warning: You might be considered the cool mom!
Shrimp and Spinach Pizza
While on vacation we had this and after we got home, I had to try to make it! There is no sauce on it so it is very light.
I use only a white cheese mixture.
Ready made pizza crust.
I add just a little olive oil to a package of italian dressing seasoning and coat the shrimp and spinach. I pore that on the pizza crust and cover real well with the cheese. I just cook it till the cheese is bubble.
Cool Veggie Pizza.
I buy the Crescent roll dough and roll it out into a square, cook as directed.
8 oz cream cheese seasoned with your favorite italian seasonings.
Spread that mixture on the dough after it cools and top with your choice of veggies. I use zucchini, mushrooms, carrots, cucumbers, green or red peppers and broccoli.
Top with your favorite shredded cheese and refrigerate until you are ready to eat.
For Adam I use a mini gluten free pizza base. I liquidise a couple of little tomatoes and a small clove of garlic, chop a quarter of an onion and put it all in a pan to reduce on the stove. Then I spread it on the base, top with grated mozarella and cheddar cheeses and bake for 15 minutes
slice them up, not too thin or they get soggy!
in a bowl combine olive oil, dill, rosemary & a little garlic salt
dump all of it into a large bowl or zip lock so its all coated.
put in tinfoil and set on the grille for approx 15 min (more or less depending on how soft you like them).
1 pie shell (I use the pre-made shells and put it into a quiche dish but a pie dish works also)
1 (8oz.) pkg. grated Swiss Cheese
2 Tbsp. flour
1 cup milk
1 (10oz.) pkg. frozen spinach, thawed and squeezed dry
1/2 tsp. salt
Mix cheese and flour. Combine milk, eggs, salt and pepper. Combine 2 mixtures; add spinach. Pour into pie shell. Bake at 350 deg for 1 hour or until firm.
<center>~Crock Pot Recipes~</center>
Vegetable Beef Soup
Ground Turkey (or Beef)
Saute above together, then place in the crock pot
Frozen Vegetables (carrots are a must, everything else is whatever you have on hand - I often use 'mixed vegetables' - I like the kind with lima beans in it)
I usually also throw in something spicy, like a couple red peppers, or some red pepper sauce
This tastes best after cooking a very long time, so the flavors can blend together - I usually cook it on high for at least 8 hours - I often then move it to low for a few hours after that. It's even better after refrigerating and reheating.
16oz bottle Italian salad dressing
4 pork chops
sliced or diced potatoes and carrots (optional)
cook on high 6-8 hours
I made this once, and the meat just fell apart, it was so tender and yummy. I do think the Italian dressing flavor was a little too strong, and I think I'll dilute it with some water next time.
I don't know if this counts as a recipe, but I often throw some chicken breasts into the crock pot with some BBQ sauce - cook it for 4-6 hours, and it's yummy by dinner time!
I have a really good recipe for shredded Italian Beef (for sandwiches) - but I need to see if I remember where it is...
By Clear Pineapples
2 lbs Beef Chuck Steak (I buy the precut ones, that say 'for beef stew')
handful of Baby Carrots
one stick of Celery
1 packet of Onion Soup mix
frozen peas and carrots
For added flavor, marinate beef with garlic salt overnight.
Pulled BBQ Pork
about 2lbs of pork roast cut in cubes
one bottle of bbq sauce
cook until it falls apart
Server on hamberger bun
1 pound spaghetti
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
It was Yumm-O!!
Mini Taco Bowls! Nicholas LOVES these!!
8 Flour Tortillas
1 pound extra lean ground beef
1 cup Salsa
1/2 cup Shredded Reduced Fat Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup Ranch Dressing
Preheat oven to 350 degrees F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
Meanwhile, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
Okay here is another one that I recently had!! This french toast is so very yummy .... and so very bad for you!!! :rolleyes:
Peanut Butter Crunch French Toast
1/2 cup creamy peanut butter
16 slices of texas toast
4 large eggs, beaten
1/4 cup heavy cream
2 teaspoons pure vanilla extract
4 cups cornflakes, finely crushed
4 tablespoons unsalted butter
Confectioners' sugar, for dusting
4 cups mixed berries
Maple syrup, for serving
Preheat the oven to 250 degrees F. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.
In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.
I have no idea what this is like but I just found it and it sounds yummy so am posting it here so I don't forget it!!
2 eggs, lightly beaten
500g cottage cheese, with chives if preferred
Salt and pepper to taste
1½ cups prepared tomato-based pasta sauce
1tsp each: dried oregano, basil
125g grated tasty cheddar cheese
Preheat the oven to 190degC. Lightly oil a 30 x 20cm baking dish. Slice the potatoes into 7mm rounds. Steam, microwave or boil, until just tender. Beat the eggs, cottage cheese, salt and pepper. Arrange half the potatoes on the base of the baking dish. Top evenly with half the cottage cheese mixture, half the pasta sauce and half the herbs.
Repeat the layers. Sprinkle with the cheese. (The dish may be prepared to this point, refrigerated for several hours and cooked just before serving.)
Bake for 35-45 minutes. Great garnished with fresh herbs and served with a crunchy salad. Serves 6.
1 lb ground hamburger cooked
1 packet taco seasoning
1 can diced tomatos
1 can kernel corn
1 can beans (I use ranch style beans, I buy them at walmart)
1 box Jiffy Corn Bread mix (plus 1 egg and milk)
Cheese (however much you like)
Cook the Hamburger, Drain.
Add taco seasoning
Mix in tomatos (with juice), corn (with only half the juice), beans.
Cook on stove for a few minutes.
Pour into a cassarole dish.
Add cheese to the top of it.
Mix corn bread mix.
Add just a lil extra milk until the corn bread mixture is pourable.
Pour over chili type mixture.
Bake in the oven at 400 degrees for about 20-25 minutes (or untill corn bread is done.)
I also like to bake the corn bread seperatly sometimes and cut it into squares and pour the chili type mixture over top of it and throw lots of cheese on top!!
I haven't tried this yet, but I think it sounds so good!
Crispy Chicken Cutlets with Basil-Parsley Sauce
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Midweek Menu
2 pounds chicken cutlets
Salt and pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-ounce) jar pine nuts (pignoli)
1 lemon, zested
2 eggs, beaten
Olive oil, for shallow frying
Basil- Parsley Sauce:
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, eyeball it
1 Roma or plum tomato, seeded and finely chopped, for garnish
Season the cutlets with salt and pepper on both sides turn lightly in flour.
Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
Cheesy Risi e Bisi:
2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice
Salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas
Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
When rice is cooked to desired consistency, remove from heat and stir in
Another Racheal Ray
Roasted Garlic and Feta Walnut Dip w/ Toasted Flat Bread
1 medium bulb garlic, end cut off, 1 large clove reserved
1 tbsp evoo
1 c. walnut halves, toasted
1 and 1/2 c. feta cheese, crumbled
1/2 c. milk
1 tsp. dried oregano
1/4 c. fresh flat-leaf parsley
freshly ground blk pep.
1/2 tsp crushed red pep flake
1 large clove garlic (reserved from above) cracked away from the skin
4 flat breads or pitas, cut into wedges and toasted
Preheat oven to highest setting. Pour evoo over cut side of garlic bulb, run into skin and wrap in foil. Roast 25 min.
Combine walnuts, feta, milk, oregand, parsley, blk pep, red pep flake, and garlic clove in food processor and pulse until smooth. Scrape into serving bowl and drizzle w/ some evoo.
Remove garlic from oven and turn heat off. Arrange triangles of cut pita or flat bread on a small baking sheed. Place in oven. The heat from oven will toast these in 5 min.
Serve w/ feta walnut dip and soft, sweet roasted garlic for spreading.