Chicken Divan
2 chicken breasts-$1.50
2 cups rice-$1.50
2 cups of Whitesauceor Alfredo Sauce=2.25
1 cup broccoli(or more if you want)-$.50
1/4 cup bread crumbs-$.20
Cut chicken up in cubes and cook in olive oil. While chicken is cooking prepare rice according to package instructions. Also while rice and chicken are cooking, prepare your white sauce. If you don't know how, just combine about 2 tbs of butter with 2 tbs flour in a skillet. Let cook and combine while whisking together. When it is clumpy, add milk until it's the consistency you like it. It will be runny at first and thicken later so wait for it to thicken before you add more milk. Then add a little at a time. Combine, rice, frozen broccoli, cooked chicken and white sauce in a 9x9 casserole dish. Top with bread crumbs. Bake for 30 min. or until bubbly in the center and at sides. Enjoy!
Sunday, January 31, 2010
Sausage-tomato pasta
1 bottle of spaghetti sauce=$1.72 (I combined 2 different sauces, a garden combination and sauteed onion and garlic-great flavor!)
1/2 box of pasta=$.50 (bought on sale for $1)
1/2 tube of 1 lb. sausage(I used sage flavored)=$.93
1/4 cup mozarella cheese=$.24
total:$3.39
DIRECTIONS:
Cook sausage. Meanwhile, cook pasta according to package directions. Combine meat, pasta and sauce into a casserole dish (I used a bread pan-either works). Sprinkle cheese on top. Bake at 350 until cheese is melted. If you want, sprinkle some parmesan on top the last couple min. of baking. It adds great flavor! I served this with a fresh garden salad and garlic bread.
This serves 4 adults. Pretty hefty portions too.
1 bottle of spaghetti sauce=$1.72 (I combined 2 different sauces, a garden combination and sauteed onion and garlic-great flavor!)
1/2 box of pasta=$.50 (bought on sale for $1)
1/2 tube of 1 lb. sausage(I used sage flavored)=$.93
1/4 cup mozarella cheese=$.24
total:$3.39
DIRECTIONS:
Cook sausage. Meanwhile, cook pasta according to package directions. Combine meat, pasta and sauce into a casserole dish (I used a bread pan-either works). Sprinkle cheese on top. Bake at 350 until cheese is melted. If you want, sprinkle some parmesan on top the last couple min. of baking. It adds great flavor! I served this with a fresh garden salad and garlic bread.
This serves 4 adults. Pretty hefty portions too.
Cafe Rio Sweet Barbacoa Pork Salads
4 lbs. Pork tenderloin=$10.80 (sheesh pork is expensive!)
1 (16 oz.) bottle of El Pato spicy mexican tomato sauce. (I used salsa verde.)=$2.64
1 (8 oz.) cans tomato sauce=$1.28
2 cups brown sugar=$.43
total=$15.15
DIRECTIONS:
Mix salsa verde, tomato sauce and brown sugar together in bowl. Put pork in crock pot and pour sauce mixture over pork. Set on low for 8-10 hours. (can stay on warm for several hours as well) Serve on top of black beans, cafe rio rice, lettuce with pico de gallo on top as well as romano cheese, cilantro and some sliced corn tortilla chips. And cafe rio's ranch dressing. Yum!!
PICO DE GALLO:
3 tomatoes, chopped
1/2 white onion, minced
1/4 bunch of fresh cilantro
2 cloves of garlic, finely minced
1 tsp. fresh lime juice
salt and pepper to taste
mix all together
CAFE RIO RICE:
4 tsp. chicken boullion
4 tsp. garlic (I used powder)
1/2 bunch cilantro
3/4 tsp. salt
1 Tbsp. butter
2 cups rice
4 cups water
juice of 2 limes (about 2 tbs. if you don't use fresh limes)
Blend all ingredients in blender then put in pan. Add water-bring to boil. Add rice and simmer for 30 min. (quicker if you use minute rice-if in hurry)
HOUSE DRESSING:
1 buttermilk ranch packet (make as per directions)
3 tomatillos
1 c. fresh cilantro, chopped
3 cloves garlic, minced
1 tsp. cayenne pepper
Mix in blender and Chill.
VINAIGRETTE:
6 Tbsp. oil (1/2 olive & 1/2 vegetable)
1/4 c. chopped fresh cilantro
2 Tbsp. lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
salt and pepper to taste.
combine all ingredients in jar shake and set aside.
4 lbs. Pork tenderloin=$10.80 (sheesh pork is expensive!)
1 (16 oz.) bottle of El Pato spicy mexican tomato sauce. (I used salsa verde.)=$2.64
1 (8 oz.) cans tomato sauce=$1.28
2 cups brown sugar=$.43
total=$15.15
DIRECTIONS:
Mix salsa verde, tomato sauce and brown sugar together in bowl. Put pork in crock pot and pour sauce mixture over pork. Set on low for 8-10 hours. (can stay on warm for several hours as well) Serve on top of black beans, cafe rio rice, lettuce with pico de gallo on top as well as romano cheese, cilantro and some sliced corn tortilla chips. And cafe rio's ranch dressing. Yum!!
PICO DE GALLO:
3 tomatoes, chopped
1/2 white onion, minced
1/4 bunch of fresh cilantro
2 cloves of garlic, finely minced
1 tsp. fresh lime juice
salt and pepper to taste
mix all together
CAFE RIO RICE:
4 tsp. chicken boullion
4 tsp. garlic (I used powder)
1/2 bunch cilantro
3/4 tsp. salt
1 Tbsp. butter
2 cups rice
4 cups water
juice of 2 limes (about 2 tbs. if you don't use fresh limes)
Blend all ingredients in blender then put in pan. Add water-bring to boil. Add rice and simmer for 30 min. (quicker if you use minute rice-if in hurry)
HOUSE DRESSING:
1 buttermilk ranch packet (make as per directions)
3 tomatillos
1 c. fresh cilantro, chopped
3 cloves garlic, minced
1 tsp. cayenne pepper
Mix in blender and Chill.
VINAIGRETTE:
6 Tbsp. oil (1/2 olive & 1/2 vegetable)
1/4 c. chopped fresh cilantro
2 Tbsp. lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
salt and pepper to taste.
combine all ingredients in jar shake and set aside.
Strawberry Stuffed French Toast
2 cups strawberries, sliced
cream cheese
bread
2 eggs
1/2 cup milk
1 tsp. vanilla
1 tsp. cinnamon
Whip eggs, milk, vanilla and cinnamon in a bowl. Spread 1 tbs. cream cheese on one slice of bread. Then put sliced strawberries on it until it covers the whole piece of bread. Then cover with other slice of bread.
Dip bread in egg mixture. Fry french toast on griddle until golden brown. Top french toast with powdered sugar or syrup.
2 cups strawberries, sliced
cream cheese
bread
2 eggs
1/2 cup milk
1 tsp. vanilla
1 tsp. cinnamon
Whip eggs, milk, vanilla and cinnamon in a bowl. Spread 1 tbs. cream cheese on one slice of bread. Then put sliced strawberries on it until it covers the whole piece of bread. Then cover with other slice of bread.
Dip bread in egg mixture. Fry french toast on griddle until golden brown. Top french toast with powdered sugar or syrup.
Banana Bread
1/2 cup oil
1 cup sugar
3 mashed bananas
4 Tbsp. sour milk
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 eggs, unbeaten
1 cup walnuts (optional)
Cream oil, sugar and eggs together. Combine dry ingredients and add alternately with sour milk. Pour batter into a greased loaf pan and bake 1 hour at 325 degrees farenheit or until done! This makes one loaf. I usually double the recipe because it's so yummy!
HINT: If you don't have sour milk, to make it just pour 2 Tbsp. of milk with 2 Tbsp. of white vinegar, it will sour it for you. It should be curdled after adding the vinegar.
Also you can substitute for a banana if you don't have 3. Just use 1 cup of applesauce in place of one banana!
1/2 cup oil
1 cup sugar
3 mashed bananas
4 Tbsp. sour milk
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 eggs, unbeaten
1 cup walnuts (optional)
Cream oil, sugar and eggs together. Combine dry ingredients and add alternately with sour milk. Pour batter into a greased loaf pan and bake 1 hour at 325 degrees farenheit or until done! This makes one loaf. I usually double the recipe because it's so yummy!
HINT: If you don't have sour milk, to make it just pour 2 Tbsp. of milk with 2 Tbsp. of white vinegar, it will sour it for you. It should be curdled after adding the vinegar.
Also you can substitute for a banana if you don't have 3. Just use 1 cup of applesauce in place of one banana!
Simple Chicken Salad
2 cans of pre-shredded chicken
2 or 3 celery stalks
1 can olives, sliced
1 cup miracle whip
1/4 cup dried onions, soaked
dash seasoning salt
dash of pepper
dollop of ranch
Put dried onions in measuring cup and fill with a little water, let onions soak water up. Cut veggies and add to shredded chicken in large bowl. Add miracle whip and mix thoroughly. Put soaked onions into chicken mixutre and finish with seasoning salt, pepper and ranch (for an extra kick). Serve on crackers, rolls, or just regular sandwich bread. This store in the fridge well and keeps for about a week.
2 cans of pre-shredded chicken
2 or 3 celery stalks
1 can olives, sliced
1 cup miracle whip
1/4 cup dried onions, soaked
dash seasoning salt
dash of pepper
dollop of ranch
Put dried onions in measuring cup and fill with a little water, let onions soak water up. Cut veggies and add to shredded chicken in large bowl. Add miracle whip and mix thoroughly. Put soaked onions into chicken mixutre and finish with seasoning salt, pepper and ranch (for an extra kick). Serve on crackers, rolls, or just regular sandwich bread. This store in the fridge well and keeps for about a week.
Cacciatore-Style Chicken Bake
1 2/3 c. hot water
1 pkg. Stove Top stuffing mix=$.78 (bought on sale during thanksgiving)
2 chicken breasts, chopped into bite-size pieces=$1.00
1 small each red & green pepper, chopped=free from garden (froze them)
1 small onion, chopped=free from garden
1 jar (14 oz.) spaghetti sauce=$1.72
TOTAL=$3.50
DIRECTIONS:
-Preaheat oven to 425 degrees. Add hot water to stuffing mix; stir just until moistened and set aside.
-Place chicken, peppers and onions in 9x9 baking dish; mix lightly. Pour spaghetti sauce over chicken mixture.
-Top it with the stuffing mix.
-Bake for 30-45 min. or until chicken is cooked.
-Makes about 4-6 servings.
*I served this with a side of cooked spaghetti squash from the garden.
1 2/3 c. hot water
1 pkg. Stove Top stuffing mix=$.78 (bought on sale during thanksgiving)
2 chicken breasts, chopped into bite-size pieces=$1.00
1 small each red & green pepper, chopped=free from garden (froze them)
1 small onion, chopped=free from garden
1 jar (14 oz.) spaghetti sauce=$1.72
TOTAL=$3.50
DIRECTIONS:
-Preaheat oven to 425 degrees. Add hot water to stuffing mix; stir just until moistened and set aside.
-Place chicken, peppers and onions in 9x9 baking dish; mix lightly. Pour spaghetti sauce over chicken mixture.
-Top it with the stuffing mix.
-Bake for 30-45 min. or until chicken is cooked.
-Makes about 4-6 servings.
*I served this with a side of cooked spaghetti squash from the garden.
Fish Tacos
3/4 c. fat-free sour cream
1 (4 oz) can chopped green chilies
1 Tbsp. fresh cilantro leaves
1 Tbsp. lime juice
4 tilapia fillets
1/2 c. flour
1 egg white, beaten
1/2 c. panko Japanese bread crumbs
1 Tbsp. canola oil
1/2 tsp. sea-salt
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp paprika
8 corn tortillas, warmed (6-inch)
1 large tomato, finely chopped
Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside. Cut each fish lengthwise into two portions. Place the flour, egg white and bread crumbs in seperate shallow bowls. Dip fish in flour, then egg white, then crumbs. In a large skillet over medium heat, cook fish in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 Tbsp. of sour cream mixture. Sprinkle with tomato.
3/4 c. fat-free sour cream
1 (4 oz) can chopped green chilies
1 Tbsp. fresh cilantro leaves
1 Tbsp. lime juice
4 tilapia fillets
1/2 c. flour
1 egg white, beaten
1/2 c. panko Japanese bread crumbs
1 Tbsp. canola oil
1/2 tsp. sea-salt
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp paprika
8 corn tortillas, warmed (6-inch)
1 large tomato, finely chopped
Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside. Cut each fish lengthwise into two portions. Place the flour, egg white and bread crumbs in seperate shallow bowls. Dip fish in flour, then egg white, then crumbs. In a large skillet over medium heat, cook fish in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 Tbsp. of sour cream mixture. Sprinkle with tomato.
Honey-Soy Pork Chops
1/4 c. lemon juice
1/4 c. honey
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. unsweetened apple juice
2 garlic cloves, minced
4 boneless pork loin chops
In a small bowl, combine the first five ingredients. Pour 1/2 c. into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill pork, covered, over medium heat for 4-5 minutes on each side or until done, basting frequently with remaining marinade.
1/4 c. lemon juice
1/4 c. honey
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. unsweetened apple juice
2 garlic cloves, minced
4 boneless pork loin chops
In a small bowl, combine the first five ingredients. Pour 1/2 c. into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill pork, covered, over medium heat for 4-5 minutes on each side or until done, basting frequently with remaining marinade.
Slow-Cooked Sirloin
1 boneless beef sirloin steak (1- 1 1/2 lbs.)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1- inch chunks
1 (14 1/2 oz) reduced-sodium beef broth
1/4 c. Worchetershire sauce
1/4 tsp. dill weed
1/4 tsp. dried thyme
1/4 tsp. pepper
Dash crushed red pepper flakes
2 Tbsp. cornstarch
2 Tbsp. water
In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3 qt slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on HIGH for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender. Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through.
1 boneless beef sirloin steak (1- 1 1/2 lbs.)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1- inch chunks
1 (14 1/2 oz) reduced-sodium beef broth
1/4 c. Worchetershire sauce
1/4 tsp. dill weed
1/4 tsp. dried thyme
1/4 tsp. pepper
Dash crushed red pepper flakes
2 Tbsp. cornstarch
2 Tbsp. water
In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3 qt slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on HIGH for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender. Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through.
Broiled Greek Fish Fillets
8 tilapia fillets
1/4 tsp. sea-salt
1/4 tsp. pepper
1/4 c. fat free plain yogurt
3 Tbsp. butter, softened
1 Tbsp. lime juice
1 samll red onion, finely chopped
1/2 c. pitted Greek olives
1 tsp. dill weed
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 c. crumbled feta cheese
Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray. In a small bowl, combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese. Broil 3-4 inches from the heat for 6-9 minutes or until fish flakes easily with a fork.
8 tilapia fillets
1/4 tsp. sea-salt
1/4 tsp. pepper
1/4 c. fat free plain yogurt
3 Tbsp. butter, softened
1 Tbsp. lime juice
1 samll red onion, finely chopped
1/2 c. pitted Greek olives
1 tsp. dill weed
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 c. crumbled feta cheese
Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray. In a small bowl, combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese. Broil 3-4 inches from the heat for 6-9 minutes or until fish flakes easily with a fork.
Chicken with Garlic Tomato Sauce
4 boneless, skinless chicken breasts
1/4 tsp. pepper
2 tsp. olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 c. Italian tomato sauce
3/4 c. reduced-sodium chicken broth
1/4 c. tomato paste
1 tsp. dried rosemary, crushed
Hot cooked pasta
Sprinkle both side of chicken with pepper. In a large nonstick skillet over medium-high heat, brown the chicken on each side in 1 tsp. oil. Remove and keep warm. In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots, saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices are clear and carrots are crisp-tender. Serve over pasta.
4 boneless, skinless chicken breasts
1/4 tsp. pepper
2 tsp. olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 c. Italian tomato sauce
3/4 c. reduced-sodium chicken broth
1/4 c. tomato paste
1 tsp. dried rosemary, crushed
Hot cooked pasta
Sprinkle both side of chicken with pepper. In a large nonstick skillet over medium-high heat, brown the chicken on each side in 1 tsp. oil. Remove and keep warm. In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots, saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices are clear and carrots are crisp-tender. Serve over pasta.
Lemon Thyme chicken
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
2 tsp. olive oil
1 medium onion, chopped
1 Tbsp. butter
1/2 tsp. dried thyme
1 c. reduced sodium chicken broth
3 Tbsp. lemon juice
2 Tbsp. minced fresh parsley
In a small bowl, combine the flour, salt and pepper. Set aside 4 1/2 tsp. for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley.
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
2 tsp. olive oil
1 medium onion, chopped
1 Tbsp. butter
1/2 tsp. dried thyme
1 c. reduced sodium chicken broth
3 Tbsp. lemon juice
2 Tbsp. minced fresh parsley
In a small bowl, combine the flour, salt and pepper. Set aside 4 1/2 tsp. for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley.
Hawaiian Pork Chops
4 boneless pork loin chops
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. chopped green pepper
1/3 c. thinly sliced onion rings
1 can reduced-sodium beef broth
1 (8 oz) can unsweetened pineapple chunks, undrained
1/4 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
2 Tbsp. cornstarch
3 Tbsp. cold water
Serve over Hot Cooked Rice
Spinkle pork shops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm. In the same skillet, saute green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; stir in skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice.
4 boneless pork loin chops
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. chopped green pepper
1/3 c. thinly sliced onion rings
1 can reduced-sodium beef broth
1 (8 oz) can unsweetened pineapple chunks, undrained
1/4 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
2 Tbsp. cornstarch
3 Tbsp. cold water
Serve over Hot Cooked Rice
Spinkle pork shops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm. In the same skillet, saute green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; stir in skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice.
Southwestern Goulash
1 c. uncooked elbow macaroni
1 lb. lean ground beef
1 medium onion, chopped
1 can (28 oz)diced tomatoes, undrained
2/3 c. frozen corn
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. minced fresh cilantro
Cook macaroni according to pkg. directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until heated through. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.
1 c. uncooked elbow macaroni
1 lb. lean ground beef
1 medium onion, chopped
1 can (28 oz)diced tomatoes, undrained
2/3 c. frozen corn
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. minced fresh cilantro
Cook macaroni according to pkg. directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until heated through. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.
Friday, January 29, 2010
Creamy Fruit Salad
1 (8 ¾ oz) can fruit cocktail, drained
2 bananas, peeled and sliced
1 small apple, peeled and cored, and sliced
½ c. seedless green grapes, halved
5 maraschino cherries, halved
¼ c. miniature marshmallows
½ c. whipped topping
Strawberries
In large bowl, combine first 7 ingredients. Refrigerate before serving. Garnish with strawberry slices.
1 (8 ¾ oz) can fruit cocktail, drained
2 bananas, peeled and sliced
1 small apple, peeled and cored, and sliced
½ c. seedless green grapes, halved
5 maraschino cherries, halved
¼ c. miniature marshmallows
½ c. whipped topping
Strawberries
In large bowl, combine first 7 ingredients. Refrigerate before serving. Garnish with strawberry slices.
Playdough
3 c. flour
1 c. salt
6 tsp. cream of tartar
3 c. water
3 Tbsp. vegetable oil
Food coloring
Mix flour, salt, and cream of tartar in a large saucepan. Blend water and oil together in a bowl. Add to the saucepan and cook over medium heat, stirring constantly until it thickens. Add several drops of food coloring until you get the right color. Cook for about five minutes. Take the play dough out of the saucepan and put it on a cutting board or counter and knead for a few minutes. Add flour if it’s too sticky. This play dough should last around three months if you keep it sealed in an airtight container or Ziploc bag.
3 c. flour
1 c. salt
6 tsp. cream of tartar
3 c. water
3 Tbsp. vegetable oil
Food coloring
Mix flour, salt, and cream of tartar in a large saucepan. Blend water and oil together in a bowl. Add to the saucepan and cook over medium heat, stirring constantly until it thickens. Add several drops of food coloring until you get the right color. Cook for about five minutes. Take the play dough out of the saucepan and put it on a cutting board or counter and knead for a few minutes. Add flour if it’s too sticky. This play dough should last around three months if you keep it sealed in an airtight container or Ziploc bag.
Stuffed Green Peppers
6 large green peppers
1 lb. ground beef
½ c. chopped onion
1 (16 oz) can tomatoes, cut-up
½ c. long grain rice
½ c. water
1 tsp. salt
1 tsp. Worcestershire sauce
2 c. grated cheese
Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make ¼ c. Set aside. Cook the whole green peppers,uncovered in water for 5 min. Sprinkle inside with salt. Cook beef, onion, and chopped pepper. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boil; reduce heat. Cover and simmer 15 to 18 min till rice is tender. Stir in ¾ of the grated cheese. Stuff peppers. Sprinkle remaining cheese on top. In a 13x9-inch pan bake covered in 350* oven for 30 to 35 min.
6 large green peppers
1 lb. ground beef
½ c. chopped onion
1 (16 oz) can tomatoes, cut-up
½ c. long grain rice
½ c. water
1 tsp. salt
1 tsp. Worcestershire sauce
2 c. grated cheese
Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make ¼ c. Set aside. Cook the whole green peppers,uncovered in water for 5 min. Sprinkle inside with salt. Cook beef, onion, and chopped pepper. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boil; reduce heat. Cover and simmer 15 to 18 min till rice is tender. Stir in ¾ of the grated cheese. Stuff peppers. Sprinkle remaining cheese on top. In a 13x9-inch pan bake covered in 350* oven for 30 to 35 min.
Slow Cooker Orange Chicken
8 small boneless skinless chicken thighs
3 Tbsp. flour
1/3 c. orange marmalade
1/3 c. barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
Toss chicken with flour in slow cooker. Stir in all remaining ingredients; cover with lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
8 small boneless skinless chicken thighs
3 Tbsp. flour
1/3 c. orange marmalade
1/3 c. barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
Toss chicken with flour in slow cooker. Stir in all remaining ingredients; cover with lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Mexican Chicken & Rice
1 Tbsp. oil
1 lb. boneless chicken breasts, cubed
1 small onion, chopped
1 green pepper, chopped
1 (10 oz) can or bag corn
1 c. chicken broth
1 c. mild salsa
1 ½ c. minute rice
½ c. grated cheese
Flour tortillas
Sour cream
Guacamole
Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice, cover, remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle cheese on top. Let sit for 2 minutes. Serve with tortillas, sour cream, guacamole, and additional salsa.
1 Tbsp. oil
1 lb. boneless chicken breasts, cubed
1 small onion, chopped
1 green pepper, chopped
1 (10 oz) can or bag corn
1 c. chicken broth
1 c. mild salsa
1 ½ c. minute rice
½ c. grated cheese
Flour tortillas
Sour cream
Guacamole
Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice, cover, remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle cheese on top. Let sit for 2 minutes. Serve with tortillas, sour cream, guacamole, and additional salsa.
Meatball-stuffed French Loaf
1 ½ lbs. lean ground beef
½ lb. lean ground pork
2 eggs
½ c. fine dry bread crumbs
½ c. romano cheese
¼ c. chopped parsley
½ tsp. salt
1 (1 ½ oz) pkg. dry spaghetti-sauce mix
2 Tbsp. butter or margarine
1 (15 oz) can tomato sauce
½ c. water
1 round loaf French or sourdough bread
Combine beef, pork, eggs, bread crumbs, cheese, parsley, salt, and 2 Tbsp. of the dry sauce mix. Shape into 20-24 meatballs, each about 1 ½ inches in diameter. In a wide frying pan over medium heat, melt 1 Tbsp. of the butter. Add half of the meatballs and cook, shaking pan to brown meatballs on all sides. Remove and set aside. Melt remaining butter and brown remaining meatballs. Remove from pan and set aside. Discard pan drippings, if necessary. In same pan, blend remaining dry sauce mix with tomato sauce and water; heat until bubbly. Return meatballs to pan. Cover, reduce heat, and simmer for about 25 minutes. Meanwhile, cut off top third of the bread and scoop out insides., leaving a shell about 1 inch thick. Heat, uncovered, in a 350* oven for 10 minutes. With a slotted spoon, transfer meatballs into warmed loaf. Pour tomato sauce into serving bowl to offer at table side.
1 ½ lbs. lean ground beef
½ lb. lean ground pork
2 eggs
½ c. fine dry bread crumbs
½ c. romano cheese
¼ c. chopped parsley
½ tsp. salt
1 (1 ½ oz) pkg. dry spaghetti-sauce mix
2 Tbsp. butter or margarine
1 (15 oz) can tomato sauce
½ c. water
1 round loaf French or sourdough bread
Combine beef, pork, eggs, bread crumbs, cheese, parsley, salt, and 2 Tbsp. of the dry sauce mix. Shape into 20-24 meatballs, each about 1 ½ inches in diameter. In a wide frying pan over medium heat, melt 1 Tbsp. of the butter. Add half of the meatballs and cook, shaking pan to brown meatballs on all sides. Remove and set aside. Melt remaining butter and brown remaining meatballs. Remove from pan and set aside. Discard pan drippings, if necessary. In same pan, blend remaining dry sauce mix with tomato sauce and water; heat until bubbly. Return meatballs to pan. Cover, reduce heat, and simmer for about 25 minutes. Meanwhile, cut off top third of the bread and scoop out insides., leaving a shell about 1 inch thick. Heat, uncovered, in a 350* oven for 10 minutes. With a slotted spoon, transfer meatballs into warmed loaf. Pour tomato sauce into serving bowl to offer at table side.
Lemon Chicken
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 (6 oz) pkg. snow peas, trimmed
1 small red pepper, cut into strips
1 (4 serving) pkg. lemon flavor gelatin
1 Tbsp. cornstarch
½ c. chicken broth
2 Tbsp. Italian dressing
2 cloves garlic, minced
Heat oil in skillet. Add chicken; cook 4 min or until cooked through. Add snow peas and peppers; cook and stir 2 min.
Mix dry gelatin min and cornstarch in bowl. Add broth, dressing and garlic; stir until gelatin dissolves. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened. Serve over hot rice.
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 (6 oz) pkg. snow peas, trimmed
1 small red pepper, cut into strips
1 (4 serving) pkg. lemon flavor gelatin
1 Tbsp. cornstarch
½ c. chicken broth
2 Tbsp. Italian dressing
2 cloves garlic, minced
Heat oil in skillet. Add chicken; cook 4 min or until cooked through. Add snow peas and peppers; cook and stir 2 min.
Mix dry gelatin min and cornstarch in bowl. Add broth, dressing and garlic; stir until gelatin dissolves. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened. Serve over hot rice.
Ginger Beef Lettuce Wraps
1 lb. beef flank steak or boneless beef top round steak
1 medium green sweet pepper, seeded, cut in bite-size strips
1 small zucchini, trimmed and cut in thin bite-size strips
½ medium red onion, cut in thin wedges
1/3 c. ginger beer or ginger ale
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
½ tsp. cornstarch
2 tsp. olive oil
2 Tbsp. fresh finely chopped ginger
12 Bibb or leaf lettuce leaves
Trim fat from beef. For easy slicing, wrap and freeze beef 30-45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second bag, combine sweet pepper, zucchini, and onion. For marinade, in bowl combine ginger ale, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4-6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside. Heat oil in large nonstick wok or skillet. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3-5 minutes or until crisp-tender. Remove vegetables. Add half of the beef to wok. Stir-fry 2-3 minutes or until beef is slightly pink in center. Stir marinade mixture; add to center of the wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat. To serve, divide beef and vegetables among lettuce leaves, and roll-up.
1 lb. beef flank steak or boneless beef top round steak
1 medium green sweet pepper, seeded, cut in bite-size strips
1 small zucchini, trimmed and cut in thin bite-size strips
½ medium red onion, cut in thin wedges
1/3 c. ginger beer or ginger ale
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
½ tsp. cornstarch
2 tsp. olive oil
2 Tbsp. fresh finely chopped ginger
12 Bibb or leaf lettuce leaves
Trim fat from beef. For easy slicing, wrap and freeze beef 30-45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second bag, combine sweet pepper, zucchini, and onion. For marinade, in bowl combine ginger ale, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4-6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside. Heat oil in large nonstick wok or skillet. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3-5 minutes or until crisp-tender. Remove vegetables. Add half of the beef to wok. Stir-fry 2-3 minutes or until beef is slightly pink in center. Stir marinade mixture; add to center of the wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat. To serve, divide beef and vegetables among lettuce leaves, and roll-up.
Fall Off The Bone Ribs
½ c. paprika
6 Tbsp. sugar
¼ c. onion powder
1 ½ tsp. salt
1 ½ tsp. pepper
2 ½ lb. pork baby back ribs, skinned
1 (20 oz) can beer or beef stock
1 quart barbecue sauce
½ c. honey
Lightly oil grill and preheat on HIGH. While grill heats, combine paprika, sugar, onion powder, salt and pepper in large mixing bowl. Generously season ribs with dry rub mixture. Place ribs on grill. Cook 3 minutes on each side or until ribs gave grill marks. Portion ribs into section of 3-4 bones. Place in crock-pot slow cooker. Pour beer over ribs. Cover and cook on HIGH 2 hours. Blend barbecue sauce and honey, and add to crock-pot slow cooker. Cover and cook 1 ½ hours.
½ c. paprika
6 Tbsp. sugar
¼ c. onion powder
1 ½ tsp. salt
1 ½ tsp. pepper
2 ½ lb. pork baby back ribs, skinned
1 (20 oz) can beer or beef stock
1 quart barbecue sauce
½ c. honey
Lightly oil grill and preheat on HIGH. While grill heats, combine paprika, sugar, onion powder, salt and pepper in large mixing bowl. Generously season ribs with dry rub mixture. Place ribs on grill. Cook 3 minutes on each side or until ribs gave grill marks. Portion ribs into section of 3-4 bones. Place in crock-pot slow cooker. Pour beer over ribs. Cover and cook on HIGH 2 hours. Blend barbecue sauce and honey, and add to crock-pot slow cooker. Cover and cook 1 ½ hours.
Chicken Pot Pie
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
¼ c. Italian dressing
1 (8 oz) pkg. cream cheese, cubed
2 Tbsp. flour
½ c. chicken broth
1 (10 oz) pkg. frozen mixed vegetables, thawed
1 refrigerated pie crust
Preheat oven to 375*. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min. Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust. Bake 30 min. or until crust is golden brown.
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
¼ c. Italian dressing
1 (8 oz) pkg. cream cheese, cubed
2 Tbsp. flour
½ c. chicken broth
1 (10 oz) pkg. frozen mixed vegetables, thawed
1 refrigerated pie crust
Preheat oven to 375*. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min. Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust. Bake 30 min. or until crust is golden brown.
Chicken Enchiladas
6 chicken breasts
1 (8 oz) pkg. cream cheese
1 (8 oz) pkg sour cream
2 cans of cream of chicken soup
½ tsp. chili powder
1 can black olives, sliced
1 ½ lb. grated cheese
8-10 burrito size flour tortillas
Boil chicken and cool. In large bowl, soften cream cheese. Add sour cream, soup, chili powder, cheese, and olives. Shred cooked chicken and add to mixture in bowl. Put ½ - 1 c. of mixture in middle of tortilla. Fold sides in, put seam side down in 13x9-inch pan. Sprinkle cheese on top in pan. Cook at 350* for at least 30 minutes.
6 chicken breasts
1 (8 oz) pkg. cream cheese
1 (8 oz) pkg sour cream
2 cans of cream of chicken soup
½ tsp. chili powder
1 can black olives, sliced
1 ½ lb. grated cheese
8-10 burrito size flour tortillas
Boil chicken and cool. In large bowl, soften cream cheese. Add sour cream, soup, chili powder, cheese, and olives. Shred cooked chicken and add to mixture in bowl. Put ½ - 1 c. of mixture in middle of tortilla. Fold sides in, put seam side down in 13x9-inch pan. Sprinkle cheese on top in pan. Cook at 350* for at least 30 minutes.
Cajun Chicken Fingers
1 c. cornmeal
2 tsp. chili powder
1 tsp. dried oregano
Salt and pepper
2 large eggs
1 lb. chicken tenders
6 Tbsp. vegetable oil
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and ¼ tsp. pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate. In a large skillet, heat ¼ c. oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5-6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
1 c. cornmeal
2 tsp. chili powder
1 tsp. dried oregano
Salt and pepper
2 large eggs
1 lb. chicken tenders
6 Tbsp. vegetable oil
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and ¼ tsp. pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate. In a large skillet, heat ¼ c. oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5-6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
Michelle’s Peach Cobbler
1 stick butter or margarine
1 c. sugar
1 c. flour
1 ½ tsp. baking powder
¼ tsp.salt
¾ c. milk
1 large can sliced peaches
Cinnamon and Sugar
Preheat oven to 350*. While making batter put the stick of butter in a 13x9-inch pan in oven and let melt. Mix together sugar, flour, powder, salt, 1 tsp. cinnamon and milk. Pour batter over melted butter. Add one can fruit with syrup. Mix together cinnamon and sugar and put on top of cobbler. Bake for 30-45 minutes or until golden brown. Serve warm or cold.
1 stick butter or margarine
1 c. sugar
1 c. flour
1 ½ tsp. baking powder
¼ tsp.salt
¾ c. milk
1 large can sliced peaches
Cinnamon and Sugar
Preheat oven to 350*. While making batter put the stick of butter in a 13x9-inch pan in oven and let melt. Mix together sugar, flour, powder, salt, 1 tsp. cinnamon and milk. Pour batter over melted butter. Add one can fruit with syrup. Mix together cinnamon and sugar and put on top of cobbler. Bake for 30-45 minutes or until golden brown. Serve warm or cold.
Kneaders Double Chocolate Peppermint Brownies
Brownie:
1 c. butter
4 oz unsweetened chocolate
2 c. sugar
1 tsp. vanilla
4 eggs
1 c. all-purpose flour
2 c. chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. Spread into a buttered 13x9-inch pan. Bake at 350* for 25 minutes. Do not overcook. Cool.
Filling:
½ c. butter or margarine or shortening, softened
2 c. powdered sugar
2 drops mint flavoring or to taste
1 drop pink food coloring
In a small bowl, beat the sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.
Chocolate Ganache:
½ c. chocolate chips
¼ c. heavy cream
Crushed peppermint or candy cane
Put the chocolate chips and cream in a small bowl. Microwave on HIGH for 1 minutes stirring every 20-30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint. Wait 15-20 minutes before serving.
Brownie:
1 c. butter
4 oz unsweetened chocolate
2 c. sugar
1 tsp. vanilla
4 eggs
1 c. all-purpose flour
2 c. chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. Spread into a buttered 13x9-inch pan. Bake at 350* for 25 minutes. Do not overcook. Cool.
Filling:
½ c. butter or margarine or shortening, softened
2 c. powdered sugar
2 drops mint flavoring or to taste
1 drop pink food coloring
In a small bowl, beat the sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.
Chocolate Ganache:
½ c. chocolate chips
¼ c. heavy cream
Crushed peppermint or candy cane
Put the chocolate chips and cream in a small bowl. Microwave on HIGH for 1 minutes stirring every 20-30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint. Wait 15-20 minutes before serving.
Chocolate Mint Brownies
1 c. flour
½ c. butter or margarine, softened
½ tsp. salt
4 eggs
1 tsp. vanilla
1 (16 oz) can chocolate-flavored syrup
1 c. sugar
Filling:
2 c. powdered sugar
½ c. butter or margarine, softened
1 Tbsp. water
½ tsp. mint extract
3 drops green food coloring
Topping:
1 (10 oz) pkg. mint chocolate chips
9 Tbsp. butter or margarine
Combine the first 7 ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13x9-inch pan. Bake at 350* for 30 minutes. Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator.
1 c. flour
½ c. butter or margarine, softened
½ tsp. salt
4 eggs
1 tsp. vanilla
1 (16 oz) can chocolate-flavored syrup
1 c. sugar
Filling:
2 c. powdered sugar
½ c. butter or margarine, softened
1 Tbsp. water
½ tsp. mint extract
3 drops green food coloring
Topping:
1 (10 oz) pkg. mint chocolate chips
9 Tbsp. butter or margarine
Combine the first 7 ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13x9-inch pan. Bake at 350* for 30 minutes. Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator.
Betty Crocker Apple Streusel Bars
1 (1lb. 1.5 oz) oatmeal cookie mix
½ c. cold butter or margarine
2 (8oz) pkgs. cream cheese, softened
½ c. sugar
2 Tbsp. flour
1 tsp. vanilla
1 egg
1 (21 oz) can apple pie filling
½ tsp. ground cinnamon
¼ c. chopped walnuts (optional)
Heat oven to 350*. Spray bottom and sides of 9x13 pan with cooking spray. In large bowl, place cookie mix. With fork, cut butter in until mixture is crumbly and coarse. Reserve 1 ½ c.; press remaining crumbs in bottom of the pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour vanilla and egg until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours.
1 (1lb. 1.5 oz) oatmeal cookie mix
½ c. cold butter or margarine
2 (8oz) pkgs. cream cheese, softened
½ c. sugar
2 Tbsp. flour
1 tsp. vanilla
1 egg
1 (21 oz) can apple pie filling
½ tsp. ground cinnamon
¼ c. chopped walnuts (optional)
Heat oven to 350*. Spray bottom and sides of 9x13 pan with cooking spray. In large bowl, place cookie mix. With fork, cut butter in until mixture is crumbly and coarse. Reserve 1 ½ c.; press remaining crumbs in bottom of the pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour vanilla and egg until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours.
Apple Crisp
Mix together:
4 Tbsp. sugar
½ tsp. cinnamon
Mix with :
8 cups sliced apples
Pour into a 13x9-inch pan and sprinkle:
½ c. water over apple mixture in pan
Mix together for crumbs:
1 c. flour
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
2/3 c. brown sugar
6 Tbsp. butter or margarine
Spread on top of the apple mixture. Bake at 350* for 40 minutes or until golden brown.
Mix together:
4 Tbsp. sugar
½ tsp. cinnamon
Mix with :
8 cups sliced apples
Pour into a 13x9-inch pan and sprinkle:
½ c. water over apple mixture in pan
Mix together for crumbs:
1 c. flour
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
2/3 c. brown sugar
6 Tbsp. butter or margarine
Spread on top of the apple mixture. Bake at 350* for 40 minutes or until golden brown.
Snickerdoodle
1 ½ c. white sugar
½ c. butter. Softened
1 tsp. vanilla
2 eggs
2 ¾ c. flour
1 tsp. cream of tartar
½ tsp. soda
¼ tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 400*. Combine dry ingredients in one bowl. Cream together butter, vanilla, eggs, until combined. Pour in flour mixture. Stir till combined. Roll into 1-inch balls. Then roll then in sugar and cinnamon mixture. Bake 8-10 mintes.
1 ½ c. white sugar
½ c. butter. Softened
1 tsp. vanilla
2 eggs
2 ¾ c. flour
1 tsp. cream of tartar
½ tsp. soda
¼ tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 400*. Combine dry ingredients in one bowl. Cream together butter, vanilla, eggs, until combined. Pour in flour mixture. Stir till combined. Roll into 1-inch balls. Then roll then in sugar and cinnamon mixture. Bake 8-10 mintes.
Monster Cookies
1 lb. margarine or butter
6 c. Peanut butter
2 lb. brown sugar
4 c. sugar
4 Tbsp. corn syrup
1 tsp. vanilla
8 tsp. soda
1 dozen eggs
1 pkg. chocolate chips
1 (16 oz) pkg. M&M’s
18 c. rolled oats
Mix in order listed. Take ½ c. dough for each cookie. Flatten on ungreased cookie sheet. Make about 6 cookies per sheet. Bake at 350* for 15 minutes. Makes 75-80.
1 lb. margarine or butter
6 c. Peanut butter
2 lb. brown sugar
4 c. sugar
4 Tbsp. corn syrup
1 tsp. vanilla
8 tsp. soda
1 dozen eggs
1 pkg. chocolate chips
1 (16 oz) pkg. M&M’s
18 c. rolled oats
Mix in order listed. Take ½ c. dough for each cookie. Flatten on ungreased cookie sheet. Make about 6 cookies per sheet. Bake at 350* for 15 minutes. Makes 75-80.
Kneaders Pumpkin Chocolate Chip Cookies
1 c. brown sugar
½ c. sugar
1 ½ c. butter softened
2 eggs
1 (15 oz) can pumpkin
2 c. flour
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
¼ tsp. ginger
1 c. semi-sweet chocolate chips
In a medium bowl, combine sugar, eggs, butter and pumpkin. Cream together until color lightens. Scrape down the bowl- mix for 1 more minute. Add flour, baking powder, spices and salt. Mix just until combined. Stir in chocolate chips by hand. Using an ice cream scoop, scoop out cookie dough, onto baking pan lined with parchment paper. Bake 400* for 12-15 minutes or until light golden brown on outside edges.
1 c. brown sugar
½ c. sugar
1 ½ c. butter softened
2 eggs
1 (15 oz) can pumpkin
2 c. flour
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
¼ tsp. ginger
1 c. semi-sweet chocolate chips
In a medium bowl, combine sugar, eggs, butter and pumpkin. Cream together until color lightens. Scrape down the bowl- mix for 1 more minute. Add flour, baking powder, spices and salt. Mix just until combined. Stir in chocolate chips by hand. Using an ice cream scoop, scoop out cookie dough, onto baking pan lined with parchment paper. Bake 400* for 12-15 minutes or until light golden brown on outside edges.
Kelly Goff Chocolate Chip Cookies
1 c. brown sugar
¾ c. butter or margarine
2 large egg whites
2 tsp. vanilla
1 (15 oz) can garbanzo beans (drained, rinsed, pureed)
2 c. chocolate chips ½ c. wheat flour
1 ½ c. white flour
3 Tbsp. ground flax seed
½ c. oatmeal
1 tsp. soda
¼ tsp. salt
Mix all ingredients together. Bake at 350* for 7-10 minutes.
1 c. brown sugar
¾ c. butter or margarine
2 large egg whites
2 tsp. vanilla
1 (15 oz) can garbanzo beans (drained, rinsed, pureed)
2 c. chocolate chips ½ c. wheat flour
1 ½ c. white flour
3 Tbsp. ground flax seed
½ c. oatmeal
1 tsp. soda
¼ tsp. salt
Mix all ingredients together. Bake at 350* for 7-10 minutes.
Betty Crocker Peanut Butter kiss Cookies
½ c. sugar
½ c. brown sugar
½ c. creamy peanut butter
½ c. butter or margarine, softened
1 egg
1 ½ c. flour
¾ tsp. soda
½ tsp. powder
Additional sugar
About 36 kisses, unwrapped
Heat oven to 375*. In large bowl, beat ½ c. sugar, brown sugar, peanut butter, butter and egg until well blended. Stir in flour, soda and powder. Shape into 1-inch balls; roll in additional sugar. Bake 8-10 minutes or until edges are light golden brown. Immediately press kiss in center of each cookie. Remove from cookie sheets to cooling racks.
½ c. sugar
½ c. brown sugar
½ c. creamy peanut butter
½ c. butter or margarine, softened
1 egg
1 ½ c. flour
¾ tsp. soda
½ tsp. powder
Additional sugar
About 36 kisses, unwrapped
Heat oven to 375*. In large bowl, beat ½ c. sugar, brown sugar, peanut butter, butter and egg until well blended. Stir in flour, soda and powder. Shape into 1-inch balls; roll in additional sugar. Bake 8-10 minutes or until edges are light golden brown. Immediately press kiss in center of each cookie. Remove from cookie sheets to cooling racks.
Pumpkin Spice Cupcakes
¾ c. butter or margarine, softened
2 ½ c. sugar
3 eggs
1 (15 oz) can solid-pack pumpkin
2 1/3 c. flour
1 Tbsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. salt
½ tsp. baking soda
½ tsp. ground ginger
1 c. buttermilk
Frosting:
1 (8 oz) pkg. cream cheese, softened
½ c. butter or margarine, softened
4 c. powdered sugar
1 tsp. vanilla extract
2 tsp. ground cinnamon
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, powder, cinnamon, salt, soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups ¾ full. Bake at 350* for 20-25 minutes. Cool for 10 minutes in pan, remove and cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes.
¾ c. butter or margarine, softened
2 ½ c. sugar
3 eggs
1 (15 oz) can solid-pack pumpkin
2 1/3 c. flour
1 Tbsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. salt
½ tsp. baking soda
½ tsp. ground ginger
1 c. buttermilk
Frosting:
1 (8 oz) pkg. cream cheese, softened
½ c. butter or margarine, softened
4 c. powdered sugar
1 tsp. vanilla extract
2 tsp. ground cinnamon
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, powder, cinnamon, salt, soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups ¾ full. Bake at 350* for 20-25 minutes. Cool for 10 minutes in pan, remove and cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes.
Oxblood Chocolate Cake
2 c. sugar
½ c. Crisco (shortening)
2 eggs, separated
½ c. ghiraldelli chocolate powder
2/3 c. boiling water
3 c. sifted cake flour
1 tsp. baking soda (heaping)
2 c. sour cream (sub with 1 ½ c. buttermilk)
Cream Crisco and sugar together; add egg yolks. Dissolve chocolate in boiling water and add to sugar mixture. Mix well. Combine flour and soda and put into cake mixture alternately with sour cream. Put into 2 round greased and floured pans. Flour with chocolate powder. Bake at 350* for 30-35 minutes.
Cream ½ c. Crisco and 2 c. sugar. Mix well and add 2 egg yolks. Add ½ c. chocolate and 2/3 c. boiling water which have been mixed together. Sift 3 c. cake flour and 1 tsp. baking soda (heaping). And add alternately with 1 ½ c. buttermilk. Add beaten whites last and fold in. Put in 2 large cake pans. At 350* for 20-25 minutes.
2 c. sugar
½ c. Crisco (shortening)
2 eggs, separated
½ c. ghiraldelli chocolate powder
2/3 c. boiling water
3 c. sifted cake flour
1 tsp. baking soda (heaping)
2 c. sour cream (sub with 1 ½ c. buttermilk)
Cream Crisco and sugar together; add egg yolks. Dissolve chocolate in boiling water and add to sugar mixture. Mix well. Combine flour and soda and put into cake mixture alternately with sour cream. Put into 2 round greased and floured pans. Flour with chocolate powder. Bake at 350* for 30-35 minutes.
Cream ½ c. Crisco and 2 c. sugar. Mix well and add 2 egg yolks. Add ½ c. chocolate and 2/3 c. boiling water which have been mixed together. Sift 3 c. cake flour and 1 tsp. baking soda (heaping). And add alternately with 1 ½ c. buttermilk. Add beaten whites last and fold in. Put in 2 large cake pans. At 350* for 20-25 minutes.
Coffee Cake with Cinnamon Streusel Topping
1 ½ c. flour
1 ½ tsp. baking powder
1 c. sugar
½ c. unsalted butter, melted and cooled, plus extra for greasing
¼ c. milk
2 large eggs
½ tsp. vanilla
1/3 c. brown sugar
2 tsp. cinnamon
¼ c. unsalted butter, at room temperature, cut into small cubes
1/3 c. chopped pecans, optional
Give the whole cake or perhaps just a few individually wrapped slices-each with its own fork. Preheat oven to 350. Grease 9x5 inch loaf pan. Sift together the flour and baking powder. Cream the sugar and ½ c. melted and cooled butter. Add the flour mixture, then the milk, eggs, and vanilla. Mix well and pour into the prepared loaf pan. Combine the brown sugar and cinnamon. Using a fork, cut in the ¼ c. cubed butter pieces and the pecan pieces. Mix to just combine. Distribute chunks of the cinnamon and pecan mixture over the batter. Bake for 40 minutes or until a cake tester comes out clean. Remove and cool for ten minutes on a wire rack. Loosen sides of the cake from the pan, give the pan a few taps, and slip the cake out of the pan. Reverse onto a wire rack and continue to cool.
1 ½ c. flour
1 ½ tsp. baking powder
1 c. sugar
½ c. unsalted butter, melted and cooled, plus extra for greasing
¼ c. milk
2 large eggs
½ tsp. vanilla
1/3 c. brown sugar
2 tsp. cinnamon
¼ c. unsalted butter, at room temperature, cut into small cubes
1/3 c. chopped pecans, optional
Give the whole cake or perhaps just a few individually wrapped slices-each with its own fork. Preheat oven to 350. Grease 9x5 inch loaf pan. Sift together the flour and baking powder. Cream the sugar and ½ c. melted and cooled butter. Add the flour mixture, then the milk, eggs, and vanilla. Mix well and pour into the prepared loaf pan. Combine the brown sugar and cinnamon. Using a fork, cut in the ¼ c. cubed butter pieces and the pecan pieces. Mix to just combine. Distribute chunks of the cinnamon and pecan mixture over the batter. Bake for 40 minutes or until a cake tester comes out clean. Remove and cool for ten minutes on a wire rack. Loosen sides of the cake from the pan, give the pan a few taps, and slip the cake out of the pan. Reverse onto a wire rack and continue to cool.
Chocolate Chip Cookie Dough Cheesecake
1 ¾ c. crushed chocolate cookies
¼ c. sugar
1/3 c. butter or margarine, melted
Filling:
3 (8 oz) pkg. cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 (8 oz or 1 c.) sour cream
½ tsp. vanilla
Cookie dough:
¼ c. butter or margarine, softened
¼ c. sugar
¼ c. packed brown sugar
1 Tbsp. water
1 tsp. vanilla
½ c. flour
1 ½ c. mini chocolate chips, divided
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in springform pan; set aside. Place pan on baking sheet. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 c. chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface. Bake at 350* for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
1 ¾ c. crushed chocolate cookies
¼ c. sugar
1/3 c. butter or margarine, melted
Filling:
3 (8 oz) pkg. cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 (8 oz or 1 c.) sour cream
½ tsp. vanilla
Cookie dough:
¼ c. butter or margarine, softened
¼ c. sugar
¼ c. packed brown sugar
1 Tbsp. water
1 tsp. vanilla
½ c. flour
1 ½ c. mini chocolate chips, divided
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in springform pan; set aside. Place pan on baking sheet. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 c. chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface. Bake at 350* for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
Apple Danish Cheesecake
1 c. flour
½ c. ground almonds
¼ c. sugar
½ c. cold butter
¼ tsp. almond extract
Filling:
1 (8 oz) pkg. cream cheese, softened
¼ c. sugar
¼ tsp. cream of tartar
1 egg
Topping:
1/3 c. packed brown sugar
1 Tbsp. flour
1 tsp. ground cinnamon
4 c. thinly sliced peeled tart apples
1/3 c. slivered almonds
In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, place between two sheet of waxed paper. Roll out into a 10-inch circle. Transfer to a greased 9-inch spring form pan; gently press dough against the bottom and up the sides of the pan. Place on a baking sheet. Refrigerate for 30 minutes. In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350* for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosed; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Refrigerate leftovers.
1 c. flour
½ c. ground almonds
¼ c. sugar
½ c. cold butter
¼ tsp. almond extract
Filling:
1 (8 oz) pkg. cream cheese, softened
¼ c. sugar
¼ tsp. cream of tartar
1 egg
Topping:
1/3 c. packed brown sugar
1 Tbsp. flour
1 tsp. ground cinnamon
4 c. thinly sliced peeled tart apples
1/3 c. slivered almonds
In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, place between two sheet of waxed paper. Roll out into a 10-inch circle. Transfer to a greased 9-inch spring form pan; gently press dough against the bottom and up the sides of the pan. Place on a baking sheet. Refrigerate for 30 minutes. In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350* for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosed; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Refrigerate leftovers.
Slow Cooker Creamy Potato Soup
6 slices bacon, cut into ½ inch pieces
1 onion, finely chopped
2 (10.5 oz) cans condensed chicken broth
2 c. water
5 large potatoes, diced
½ tsp. salt
½ tsp. dill weed
½ tsp ground pepper
½ c. flour
2 c. half-and-half cream
1 can evaporated milk
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on LOW 6-7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
6 slices bacon, cut into ½ inch pieces
1 onion, finely chopped
2 (10.5 oz) cans condensed chicken broth
2 c. water
5 large potatoes, diced
½ tsp. salt
½ tsp. dill weed
½ tsp ground pepper
½ c. flour
2 c. half-and-half cream
1 can evaporated milk
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on LOW 6-7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Taco Soup
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Game Night (Appetizers)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
2 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Game Night (Appetizers)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
2 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Cheddar Chicken Chowder
2 bacon slices
Cooking spray
1 lb. skinned, boned chicken breast, cut into bite-size pieces
1 c. chopped onion
2 garlic cloves, minced
4 ½ c. fat-free chicken broth
1 ¾ c. diced peeled red potatoes
2 ¼ c. frozen whole-kernel corn
½ c. flour
2 c. 2% low-fat milk
¾ c. shredded cheddar cheese
½ tsp. salt
¼ tsp. pepper
Cook bacon in a pan until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon.
2 bacon slices
Cooking spray
1 lb. skinned, boned chicken breast, cut into bite-size pieces
1 c. chopped onion
2 garlic cloves, minced
4 ½ c. fat-free chicken broth
1 ¾ c. diced peeled red potatoes
2 ¼ c. frozen whole-kernel corn
½ c. flour
2 c. 2% low-fat milk
¾ c. shredded cheddar cheese
½ tsp. salt
¼ tsp. pepper
Cook bacon in a pan until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon.
Rocky Road
2 c. chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp. margarine or butter
1 (10 ½ oz) pkg. small marshmallows
1 ½ c. peanuts
Melt chocolate chips, milk and butter. Add marshmallows and peanuts. Fold in chocolate mixture. Spread in 9x13 pan lined with wax paper. Chill for 2 hours or until firm. Remove and cut into squares.
2 c. chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp. margarine or butter
1 (10 ½ oz) pkg. small marshmallows
1 ½ c. peanuts
Melt chocolate chips, milk and butter. Add marshmallows and peanuts. Fold in chocolate mixture. Spread in 9x13 pan lined with wax paper. Chill for 2 hours or until firm. Remove and cut into squares.
Tomato Basil Sauce
2 lbs. ripe tomatoes
2 Tbsp. olive oil
1 large onion, finely chopped
2 Tbsp. tomato paste
1 bay leaf
8 fresh basil leaves, or 1 ½ tsp. dried
1 tsp. sugar
Salt and pepper
Makes about 2 ½ c.
Blanch the tomatoes in a pot of boiling water for a few seconds to loosen the skin. Remove from the water with a slotted spoon and peel off the skins. Coarsely chop the tomatoes. In a saucepan, heat the oil over medium heat. Add the onions and sauté until golden. Add the tomatoes, tomato paste, bay leaf, basil leaves, sugar, and salt and pepper to taste. Bring to a boil, reduce the heat, and gently simmer uncovered for about 45 minutes; stirring occasionally. Remove the bay leaf, let cool and store in sealed jars in the refrigerator for one week.
2 lbs. ripe tomatoes
2 Tbsp. olive oil
1 large onion, finely chopped
2 Tbsp. tomato paste
1 bay leaf
8 fresh basil leaves, or 1 ½ tsp. dried
1 tsp. sugar
Salt and pepper
Makes about 2 ½ c.
Blanch the tomatoes in a pot of boiling water for a few seconds to loosen the skin. Remove from the water with a slotted spoon and peel off the skins. Coarsely chop the tomatoes. In a saucepan, heat the oil over medium heat. Add the onions and sauté until golden. Add the tomatoes, tomato paste, bay leaf, basil leaves, sugar, and salt and pepper to taste. Bring to a boil, reduce the heat, and gently simmer uncovered for about 45 minutes; stirring occasionally. Remove the bay leaf, let cool and store in sealed jars in the refrigerator for one week.
Awesome Steak Marinade
1 ½ c. steak sauce
1 Tbsp. soy sauce
1/3 c. Italian dressing
1/3 c. Honey
½ tsp. garlic powder
Into a blender pour in the steak sauce, soy sauce, dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
1 ½ c. steak sauce
1 Tbsp. soy sauce
1/3 c. Italian dressing
1/3 c. Honey
½ tsp. garlic powder
Into a blender pour in the steak sauce, soy sauce, dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
Turtle Pumpkin Pie
¼ c. plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
½ c. plus 2 Tbsp. pecans pieces, divided
1 c. cold milk
2 (3.4 oz) pkgs. jell-o vanilla instant pudding
1 c. canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 (8 oz) tub cool whip whipped topping, thawed, divided
Pour ¼ c. caramel topping into crust; sprinkle with ½ c. pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ c. cool whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
¼ c. plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
½ c. plus 2 Tbsp. pecans pieces, divided
1 c. cold milk
2 (3.4 oz) pkgs. jell-o vanilla instant pudding
1 c. canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 (8 oz) tub cool whip whipped topping, thawed, divided
Pour ¼ c. caramel topping into crust; sprinkle with ½ c. pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ c. cool whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
Peppermint Pudding Pie
2 c. cold milk
2 (4-serving) Jell-o chocolate instant pudding& pie filling
1 (6 oz) graham cracker crust
1 c. mini-marshmallows
1 (8 oz) tub whipped topping, thawed, divided
2 squares Baker’s semi-sweet baking chocolate
¼ c. crushed candy cane
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 1 ½ c. of the pudding into pie crust. Top with marshmallows. Stir 1 ½ c. of the whipped topping into remaining pudding’ spoon over pie. Refrigerate 3 hours. Microwave chocolate in small bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in plastic bag. Snip off small edge; squeeze chocolate into 10 shapes on parchment. Refrigerate until firm. Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a decoration
2 c. cold milk
2 (4-serving) Jell-o chocolate instant pudding& pie filling
1 (6 oz) graham cracker crust
1 c. mini-marshmallows
1 (8 oz) tub whipped topping, thawed, divided
2 squares Baker’s semi-sweet baking chocolate
¼ c. crushed candy cane
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 1 ½ c. of the pudding into pie crust. Top with marshmallows. Stir 1 ½ c. of the whipped topping into remaining pudding’ spoon over pie. Refrigerate 3 hours. Microwave chocolate in small bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in plastic bag. Snip off small edge; squeeze chocolate into 10 shapes on parchment. Refrigerate until firm. Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a decoration
Brownie Ice Cream Pie
1 pkg. Chewy Fudge Brownie Mix
2 eggs
½ c. vegetable oil
¼ c. water
¾ c. semisweet chocolate chips
1 (9-inch) unbaked pastry crust
1 (10 oz) pkg. frozen sweetened sliced strawberries
Vanilla ice cream
Preheat oven to 350*. Combine brownie mix, eggs, oil and water in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in chips. Spoon into crust. Bake 40-45 minutes or until set. Cool completely. Puree strawberries in food processor or blender. Cut pie into wedges. Serve with ice cream and pureed strawberries.
1 pkg. Chewy Fudge Brownie Mix
2 eggs
½ c. vegetable oil
¼ c. water
¾ c. semisweet chocolate chips
1 (9-inch) unbaked pastry crust
1 (10 oz) pkg. frozen sweetened sliced strawberries
Vanilla ice cream
Preheat oven to 350*. Combine brownie mix, eggs, oil and water in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in chips. Spoon into crust. Bake 40-45 minutes or until set. Cool completely. Puree strawberries in food processor or blender. Cut pie into wedges. Serve with ice cream and pureed strawberries.
Funeral Potatoes
6-8 large potatoes, boiled and shredded
(shortcut- prepared frozen shredded hashbrowns 1 ½ to 2 lbs.)
2 c. cream of chicken soup
1 ½ c. sour cream
1 stick melted margarine or butter
1 ½ c. shredded cheddar cheese
Sauté onions in butter
Mix soup, sour cream, melted margarine and onions, and shredded cheese, Pour mixture over shredded potatoes. Sprinkle cheese over top of casserole. Bake uncovered at 350* for 45 min.
Optional: You can add 2 c. of cut-up ham pieces.
6-8 large potatoes, boiled and shredded
(shortcut- prepared frozen shredded hashbrowns 1 ½ to 2 lbs.)
2 c. cream of chicken soup
1 ½ c. sour cream
1 stick melted margarine or butter
1 ½ c. shredded cheddar cheese
Sauté onions in butter
Mix soup, sour cream, melted margarine and onions, and shredded cheese, Pour mixture over shredded potatoes. Sprinkle cheese over top of casserole. Bake uncovered at 350* for 45 min.
Optional: You can add 2 c. of cut-up ham pieces.
Easy Chicken Bake
1 (6 oz.) stove top stuffing mix for chicken
1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (10 ¾ oz) can cream of chicken soup
1/3 c. sour cream
1 (16 oz) bag frozen mixed vegetables, thawed, drained
Preheat oven to 400*. Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in 9x13 pan; top with stuffing. Bake 30 minutes or until chicken is cooked through.
1 (6 oz.) stove top stuffing mix for chicken
1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (10 ¾ oz) can cream of chicken soup
1/3 c. sour cream
1 (16 oz) bag frozen mixed vegetables, thawed, drained
Preheat oven to 400*. Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in 9x13 pan; top with stuffing. Bake 30 minutes or until chicken is cooked through.
White Chocolate Popcorn
pop 2 bags of microwave popcorn (the more butter the better) and take out all the unpopped kernels (so as to save your teeth) and put in a large bowl.
melt 1/2 a bar of almond bark (or 2 small white chocolate bars, or one bag of white chocolate chips) in the microwave (30 seconds at a time and then stir between). Or you can do the old fashioned double-boiler way, but...why?
pour the almond bark or chocolate over the popcorn and stir all the popcorn is coated.
Put out on waxed paper to dry (unless it doesn't make it that long)
Enjoy!
pop 2 bags of microwave popcorn (the more butter the better) and take out all the unpopped kernels (so as to save your teeth) and put in a large bowl.
melt 1/2 a bar of almond bark (or 2 small white chocolate bars, or one bag of white chocolate chips) in the microwave (30 seconds at a time and then stir between). Or you can do the old fashioned double-boiler way, but...why?
pour the almond bark or chocolate over the popcorn and stir all the popcorn is coated.
Put out on waxed paper to dry (unless it doesn't make it that long)
Enjoy!
Whole Wheat Orange Quick Bread
1 ½ c. whole wheat flour
1 ½ c. flour
¾ c. sugar
1-2 Tbsp. grated orange peel
2 tsp. baking powder
½ tsp. salt
¾ c. fresh or frozen orange juice
½ c. milk
½ c. cooking oil
1 egg
½ c. chopped nuts, if desired
Preheat oven to 350*. Grease bottom of 9x5 or 8x4 inch loaf pan. Combine all ingredients in large mixing bowl. Stir until dry particles are moistened, about 75 strokes. Pour batter into greased pan. Sprinkle with a mixture of 1 Tbsp. sugar and ½ tsp. cinnamon, if desired. Bake for 60-65 minutes or until toothpick inserted in center comes out clean.
1 ½ c. whole wheat flour
1 ½ c. flour
¾ c. sugar
1-2 Tbsp. grated orange peel
2 tsp. baking powder
½ tsp. salt
¾ c. fresh or frozen orange juice
½ c. milk
½ c. cooking oil
1 egg
½ c. chopped nuts, if desired
Preheat oven to 350*. Grease bottom of 9x5 or 8x4 inch loaf pan. Combine all ingredients in large mixing bowl. Stir until dry particles are moistened, about 75 strokes. Pour batter into greased pan. Sprinkle with a mixture of 1 Tbsp. sugar and ½ tsp. cinnamon, if desired. Bake for 60-65 minutes or until toothpick inserted in center comes out clean.
Whole Wheat Pancakes
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 eggs well-beaten
2 c. milk
2 Tbsp. vegetable oil
Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened, batter will be lumpy. Cook on griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Serve with peanut butter and bananas on top.
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 eggs well-beaten
2 c. milk
2 Tbsp. vegetable oil
Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened, batter will be lumpy. Cook on griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Serve with peanut butter and bananas on top.
Ward Breakfast Casserole
24 oz. bag frozen, shredded hashbrowns
3 c. grated zucchini
1 dozen eggs
3 c. grated cheddar cheese
Preheat oven to 425*. Spray a 9x13 inch pan with no stick cooking spray. Pour bag of hashbrowns into pan. Sprinkle with onions and salt. Grate zucchini on top of potatoes. Sprinkle with garlic salt, lemon pepper and onion. Mix eggs in separate bowl. Season with salt and pepper. Add cheese to eggs; mix well. Pour over zucchini and potatoes. Bake uncovered at 425* for 30 minutes. Turn oven down to 300*. Bake until knife inserted in center comes out clean about an additional 25-30 minutes.
24 oz. bag frozen, shredded hashbrowns
3 c. grated zucchini
1 dozen eggs
3 c. grated cheddar cheese
Preheat oven to 425*. Spray a 9x13 inch pan with no stick cooking spray. Pour bag of hashbrowns into pan. Sprinkle with onions and salt. Grate zucchini on top of potatoes. Sprinkle with garlic salt, lemon pepper and onion. Mix eggs in separate bowl. Season with salt and pepper. Add cheese to eggs; mix well. Pour over zucchini and potatoes. Bake uncovered at 425* for 30 minutes. Turn oven down to 300*. Bake until knife inserted in center comes out clean about an additional 25-30 minutes.
Ruth Backman Cinnamon Rolls
1 Tbsp. yeast
2 tsp. sugar
½ c. hot water
1 c. hot milk
½ c. sugar
¾ tsp. salt
3 eggs
½ c. melted margarine or oil
5-6 c. flour
Cinnamon
Margarine
Brown sugar
½ pkg. powdered sugar
6 Tbsp. soft margarine
Milk
Add yeast, sugar and hot water in a large mixing bowl. Let dissolve for 5 minutes. Add hot milk, sugar, salt, and margarine. Mix. Add eggs and mix in. Add flour and beat till smooth. Cover and let rise 2-4 hours. Beat down whenever dough doubles. After rising, roll dough into a large rectangle on a heavily floured counter. Roll dough until it is ½ inch thick. Add melted margarine. Sprinkle on cinnamon and lots of brown sugar. Tightly roll the dough. Cut 1-2 inch sections with thread and place in greased pan 1 inch apart. Let rise. Bake, covered with foil, at 350* for 15 minutes. Remove foil and bake till golden brown. Frost with glaze made from powdered sugar, margarine, and milk.
1 Tbsp. yeast
2 tsp. sugar
½ c. hot water
1 c. hot milk
½ c. sugar
¾ tsp. salt
3 eggs
½ c. melted margarine or oil
5-6 c. flour
Cinnamon
Margarine
Brown sugar
½ pkg. powdered sugar
6 Tbsp. soft margarine
Milk
Add yeast, sugar and hot water in a large mixing bowl. Let dissolve for 5 minutes. Add hot milk, sugar, salt, and margarine. Mix. Add eggs and mix in. Add flour and beat till smooth. Cover and let rise 2-4 hours. Beat down whenever dough doubles. After rising, roll dough into a large rectangle on a heavily floured counter. Roll dough until it is ½ inch thick. Add melted margarine. Sprinkle on cinnamon and lots of brown sugar. Tightly roll the dough. Cut 1-2 inch sections with thread and place in greased pan 1 inch apart. Let rise. Bake, covered with foil, at 350* for 15 minutes. Remove foil and bake till golden brown. Frost with glaze made from powdered sugar, margarine, and milk.
Fat Free Crepes
6 Egg Whites
3 T Karo Syrup
½ C. Non Fat Milk
½ C. Water
1 – 1 ¼ C. Flour
½ t Salt
1 t Butter Extract
Beat together egg whites. Syrup, milk, and water. Add flour, salt, and butter extract. Heat skillet. Spray lightly with cooking spray. Pour batter in pan. Spread to 8 inches round. Cook quickly on both sides. Fill with anything good!!!
6 Egg Whites
3 T Karo Syrup
½ C. Non Fat Milk
½ C. Water
1 – 1 ¼ C. Flour
½ t Salt
1 t Butter Extract
Beat together egg whites. Syrup, milk, and water. Add flour, salt, and butter extract. Heat skillet. Spray lightly with cooking spray. Pour batter in pan. Spread to 8 inches round. Cook quickly on both sides. Fill with anything good!!!
Easy Dinner Rolls
1 c. warm water (105 to 115*)
2 pkg. active dry yeast
½ c. butter or margarine, melted
½ c. sugar
3 eggs
1 tsp. salt
4-4 ½ c. all-purpose flour
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 c. at a time, until dough is too stiff to mix. Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9-inch pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-sized pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat over to 375*. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
1 c. warm water (105 to 115*)
2 pkg. active dry yeast
½ c. butter or margarine, melted
½ c. sugar
3 eggs
1 tsp. salt
4-4 ½ c. all-purpose flour
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 c. at a time, until dough is too stiff to mix. Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9-inch pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-sized pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat over to 375*. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
Banana Blueberry Bread
1 c. butter or margarine, softened
1 2/3 c. sugar
4 eggs
5 medium ripe bananas, mashed
1 c. reduced-fat sour cream
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. blueberries
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350*. Grease bottoms only of 2 loaf pans. Beat butter and sugar in large bowl with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans. Bake 1 hour to 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week.
1 c. butter or margarine, softened
1 2/3 c. sugar
4 eggs
5 medium ripe bananas, mashed
1 c. reduced-fat sour cream
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. blueberries
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350*. Grease bottoms only of 2 loaf pans. Beat butter and sugar in large bowl with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans. Bake 1 hour to 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week.
Broccoli Basket
1 (16 oz) round loaf sourdough bread
1 (16 oz) loaf French bread
½ c. olive oil
2 cloves garlic, finely chopped
2/3 c. chopped red bell pepper
2/3 c. yellow bell pepper
2/3 c. chopped onion
2 Tbsp. butter or margarine
32 oz. processed cheese, cut into cubes
2 (10 oz) pkg. frozen chopped broccoli, cooked and drained
½ tsp. rosemary
Hollow out sourdough bread, leaving ½ inch thick side and bottom, reserving center. Cut reserved sourdough bread and French bread into ½-inch cubes. Combine oil and garlic in small bowl. Brush inside of sourdough bread with 3 Tbsp. of oil mixture. Brush remaining mixture on bread cubes. Spread bread cubes on baking sheet. Bake at 350 degrees for 15 to 20 minutes or until golden and crisp. Saute red pepper, yellow pepper, and onion in butter in skillet until tender. Add cheese, stirring until melted. Stir in broccoli and rosemary. Cook until heated through. Pour into sourdough loaf; serve with toasted bread cubes. May serve with crudités.
1 (16 oz) round loaf sourdough bread
1 (16 oz) loaf French bread
½ c. olive oil
2 cloves garlic, finely chopped
2/3 c. chopped red bell pepper
2/3 c. yellow bell pepper
2/3 c. chopped onion
2 Tbsp. butter or margarine
32 oz. processed cheese, cut into cubes
2 (10 oz) pkg. frozen chopped broccoli, cooked and drained
½ tsp. rosemary
Hollow out sourdough bread, leaving ½ inch thick side and bottom, reserving center. Cut reserved sourdough bread and French bread into ½-inch cubes. Combine oil and garlic in small bowl. Brush inside of sourdough bread with 3 Tbsp. of oil mixture. Brush remaining mixture on bread cubes. Spread bread cubes on baking sheet. Bake at 350 degrees for 15 to 20 minutes or until golden and crisp. Saute red pepper, yellow pepper, and onion in butter in skillet until tender. Add cheese, stirring until melted. Stir in broccoli and rosemary. Cook until heated through. Pour into sourdough loaf; serve with toasted bread cubes. May serve with crudités.
Biscotti
9 ¼ Tbsp almonds, toasted, chopped
5 ¾ Tbsp. butter, softened
1 3/8 c. sugar
1/8 c. almond paste
3 eggs
¾ Tbsp. vanilla extract
1 Tbsp. lemon juice
¾ each lemon zest
4 3/8 c. flour
2 ¼ tsp. baking powder
1/8 tsp. nutmeg
½ tsp. salt
¼ c. pistachio nut
¼ c. hazelnuts
Cream butter, paste and sugar until light. Beat in eggs, vanilla, lemon juice and zest. Combine the flour, powder, nutmeg and salt and mix well. Combine the dry ingredients with the rest of the ingredients and mix well. Divide in two and shape in logs. Bake in preheated oven at 325* for 20-30 minutes until golden. Let cool for 5 minutes and slice while still warm. Put back in the oven at 220* for 2 hours until dry.
9 ¼ Tbsp almonds, toasted, chopped
5 ¾ Tbsp. butter, softened
1 3/8 c. sugar
1/8 c. almond paste
3 eggs
¾ Tbsp. vanilla extract
1 Tbsp. lemon juice
¾ each lemon zest
4 3/8 c. flour
2 ¼ tsp. baking powder
1/8 tsp. nutmeg
½ tsp. salt
¼ c. pistachio nut
¼ c. hazelnuts
Cream butter, paste and sugar until light. Beat in eggs, vanilla, lemon juice and zest. Combine the flour, powder, nutmeg and salt and mix well. Combine the dry ingredients with the rest of the ingredients and mix well. Divide in two and shape in logs. Bake in preheated oven at 325* for 20-30 minutes until golden. Let cool for 5 minutes and slice while still warm. Put back in the oven at 220* for 2 hours until dry.
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