Chicken Enchilada Casserole
1.5 lbs. Fresh boneless skinless chicken breasts
1 10.75 can cream of mushroom soup
1 10.75 can cream of chicken soup
1 7oz diced green chilies
8 oz. shredded cheddar cheese
1 medium onion finely diced
1 32 oz corn tortillas
1 16 oz sour cream
Place chicken in large saucepan and cover with water. Add oregano, garlic powder and 2 Tbsp. oregano, 1 Tbsp. garlic, and 1 tsp. salt. Boil about 20 minutes. Remove chicken from broth and shred. Mix soups, sour cream, and chilies in large pan. Simmer on LOW 15 minutes. Add shredded chicken and diced onion. In casserole dish, arrange 6 tortillas flat across bottom. Spoon in 1/2 the chicken and sauce, sprinkle 1/2 the cheese. Repeat with another layer of tortillas, sauce and cheese. Bake at 350* in the oven for 20 minutes.
Friday, April 1, 2011
Tuscan Beef Stew
1 10.75 oz Tomato soup
1 10.75 oz beef broth
1 14.5 oz diced Italian tomatoes
1 1lb baby carrots
2 lbs. stewing beef
2 15 oz white beans
1 tsp. Italian seasoning
1/2 c. water
1/2 tsp. garlic powder
Stir in crock pot. 1 can soup, beef broth, 1/2 c. water and 1 c. diced tomatoes. Add 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, baby carrots and stew meat. Cover and cook on LOW 8-9 hours or HIGH 4-5 hours until beef is tender. Drain and rinse beans. Stir in the pot. Increase heat to HIGH. Cook for 10-15 minutes longer.
1 10.75 oz Tomato soup
1 10.75 oz beef broth
1 14.5 oz diced Italian tomatoes
1 1lb baby carrots
2 lbs. stewing beef
2 15 oz white beans
1 tsp. Italian seasoning
1/2 c. water
1/2 tsp. garlic powder
Stir in crock pot. 1 can soup, beef broth, 1/2 c. water and 1 c. diced tomatoes. Add 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, baby carrots and stew meat. Cover and cook on LOW 8-9 hours or HIGH 4-5 hours until beef is tender. Drain and rinse beans. Stir in the pot. Increase heat to HIGH. Cook for 10-15 minutes longer.
Saturday, March 12, 2011
Gluten Free – Dairy Free Maple Pecan Scones
Summary: This recipe is from the cookbook “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”
Ingredients
1 1/2 cups plus 2 teaspoons Organic All Purpose Baking Mix from The Pure Pantry or 1 1/2 cups Elizabeth’s Flour Blend (see cookbook, Fresh from Elizaebeth’s Kitchen), plus 2 teaspoons baking powder
1/2 tsp sea salt
1 cup of gluten free oats
1/4 cup butter or butter alternative
3 tablespoons maple sugar or coconut sugar
2 tablespoons maple syrup
1 egg or egg replacer
1/2 cup half and half or So Delicious Coconut Creamer
1/2 teaspoon maple extract
1/2 cup chopped pecans
Glaze
1 1/2 cups powdered sugar
1 teaspoon maple extract
1 tablespoon milk of choice
Instructions
Preheat the oven to 400 °F.
In a food processor or blender, finely grind oats. Or, alternatively, you may use gluten-free oat flour.
In large bowl, combine flour, baking powder, salt, oat flour, and sugar.
Cut butter into small pieces and add. Blend butter with your fingers until resembles course meal. Add maple syrup, beaten egg, cream and maple extract, stirring just until dry ingredients are moistened. Stir in pecans. Dough will be sticky.
Lightly dust a work surface and hands with gluten-free baking mix or rice flour. Turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.
Bake for 25 minutes or until scones are golden brown. Cool completely. If you created the 8 inch circle, cut into 10 scones.
Prepare frosting by sifting powdered sugar into medium bowl. Add maple extract and milk and blend with mixer. Spread glaze over scones and let set.
Summary: This recipe is from the cookbook “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”
Ingredients
1 1/2 cups plus 2 teaspoons Organic All Purpose Baking Mix from The Pure Pantry or 1 1/2 cups Elizabeth’s Flour Blend (see cookbook, Fresh from Elizaebeth’s Kitchen), plus 2 teaspoons baking powder
1/2 tsp sea salt
1 cup of gluten free oats
1/4 cup butter or butter alternative
3 tablespoons maple sugar or coconut sugar
2 tablespoons maple syrup
1 egg or egg replacer
1/2 cup half and half or So Delicious Coconut Creamer
1/2 teaspoon maple extract
1/2 cup chopped pecans
Glaze
1 1/2 cups powdered sugar
1 teaspoon maple extract
1 tablespoon milk of choice
Instructions
Preheat the oven to 400 °F.
In a food processor or blender, finely grind oats. Or, alternatively, you may use gluten-free oat flour.
In large bowl, combine flour, baking powder, salt, oat flour, and sugar.
Cut butter into small pieces and add. Blend butter with your fingers until resembles course meal. Add maple syrup, beaten egg, cream and maple extract, stirring just until dry ingredients are moistened. Stir in pecans. Dough will be sticky.
Lightly dust a work surface and hands with gluten-free baking mix or rice flour. Turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.
Bake for 25 minutes or until scones are golden brown. Cool completely. If you created the 8 inch circle, cut into 10 scones.
Prepare frosting by sifting powdered sugar into medium bowl. Add maple extract and milk and blend with mixer. Spread glaze over scones and let set.
Friday, March 11, 2011
Cinnamon Rolls by Paula Deen
Ingredients
Dough:
* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
*
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour
*
Filling:
* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional
*
Glaze:
* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water
Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Ingredients
Dough:
* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
*
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour
*
Filling:
* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional
*
Glaze:
* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water
Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Park Avenue Strawberry Bread presented by A Park Avenue Mansion
A moist and flavorful loaf, perfect for breakfast or afternoon tea.
1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 325 degrees
Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing.
Makes 1 loaf
A moist and flavorful loaf, perfect for breakfast or afternoon tea.
1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 325 degrees
Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing.
Makes 1 loaf
The Best Breakfast Quesadillas
Ingredients:
Quesadillas:
1 Tbsp. butter
2 slices bacon, finely chopped
1/4 cup shredded potatoes
1/4 cup finely chopped smoked sausage
2 green onions, sliced
4 eggs, beaten
Pinch paprika
1/2 cup grated pepper jack cheese or jalapeno cheddar
2 12-inch flour tortillas
Nonstick cooking spray
Tangy Sour Cream Dipping Sauce:
3 Tbsp. salsa verde
2 Tbsp. minced red pepper or seeded red jalapeno
1/2 cup sour cream
Pinch cayenne
1 Tbsp. chopped chives
Directions:
In a large skillet or griddle over medium heat, add butter. Add the bacon and cook for 3 — 4 minutes until slightly crisp. Add the potatoes, sausage, and onions and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe skillet or griddle clean.
Spray skillet or griddle with nonstick spray. Place a tortilla on the skillet and fill one half of the tortilla with half of the eggs. Top with half of the cheese. Fold to form a half-moon and cook for 2 — 3 minutes on each side. Remove from the pan and keep warm. Repeat with remaining ingredients. Cut quesadilla into wedges and serve with dipping sauce.
To make the dipping sauce, mix together all ingredients and set aside. Serve with the quesadilla wedges.
Ingredients:
Quesadillas:
1 Tbsp. butter
2 slices bacon, finely chopped
1/4 cup shredded potatoes
1/4 cup finely chopped smoked sausage
2 green onions, sliced
4 eggs, beaten
Pinch paprika
1/2 cup grated pepper jack cheese or jalapeno cheddar
2 12-inch flour tortillas
Nonstick cooking spray
Tangy Sour Cream Dipping Sauce:
3 Tbsp. salsa verde
2 Tbsp. minced red pepper or seeded red jalapeno
1/2 cup sour cream
Pinch cayenne
1 Tbsp. chopped chives
Directions:
In a large skillet or griddle over medium heat, add butter. Add the bacon and cook for 3 — 4 minutes until slightly crisp. Add the potatoes, sausage, and onions and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe skillet or griddle clean.
Spray skillet or griddle with nonstick spray. Place a tortilla on the skillet and fill one half of the tortilla with half of the eggs. Top with half of the cheese. Fold to form a half-moon and cook for 2 — 3 minutes on each side. Remove from the pan and keep warm. Repeat with remaining ingredients. Cut quesadilla into wedges and serve with dipping sauce.
To make the dipping sauce, mix together all ingredients and set aside. Serve with the quesadilla wedges.
Pizza Bake
1 1/2 lbs. lean ground beef
15 oz. pizza sauce
12 oz. Wide egg noodles
4 oz. shredded mozzarella cheese
1 medium yellow onion finely chopped
26 oz. spaghetti sauce
8 oz. shredded cheddar cheese
8 oz. pepperoni cut in halves
1 green bell pepper finely chopped
Brown meat and diced onion in frying pan. Drain grease and add pizza sauce and spaghetti sauce. Cook noodles according to package. Put layer of noodles, meat mixture, cheese and pepperoni in crock pot. Repeat layers. Cook on HIGH for 30 minutes or on LOW for 3 hours until the cheese melts.
1 1/2 lbs. lean ground beef
15 oz. pizza sauce
12 oz. Wide egg noodles
4 oz. shredded mozzarella cheese
1 medium yellow onion finely chopped
26 oz. spaghetti sauce
8 oz. shredded cheddar cheese
8 oz. pepperoni cut in halves
1 green bell pepper finely chopped
Brown meat and diced onion in frying pan. Drain grease and add pizza sauce and spaghetti sauce. Cook noodles according to package. Put layer of noodles, meat mixture, cheese and pepperoni in crock pot. Repeat layers. Cook on HIGH for 30 minutes or on LOW for 3 hours until the cheese melts.
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