My friend Melissa gave me this recipe and it is AWESOME!!! I did change a couple amounts when I doubled it though. We ate a little about half and I have the other half in the freezer for easy supper another night!
1 lb. hamburger
8 slices bacon, chopped (I used turkey bacon. I like it better & I don't have to cook it first.)
1/2 onion, chopped
4 potatoes, cut into bite sized pieces
2 cans chicken or beef broth (I used a little over 2 cups water plus bouillon granules.)
2 lb. Velveeta, cubed
2 cans cream soup of your choice
Brown hamburger with onion. Add everything together into a soup pot except the Velveeta. Simmer until the potatoes are done to your liking. Add the Velveeta. Heat until melted and heated through and serve.
Tuesday, December 14, 2010
Monday, August 16, 2010
Laure's Yummy Lunch
A friend of mine sent this one to me and we all thought it was delicious. Well..... except my oldest who has randomly decided he hates beans, rice, and tomatoes. So many substitution possibilities with this! I used some garbanzo beans I had in the freezer instead of the others, leftover sweet corn cut from the cob, and fresh tomatoes instead of canned, and added some shredded cheddar cheese. My husband and I ate the leftovers with tortilla chips!
1/2 lb. Ground meat
1 can Pinto beans (rinsed and drained)
1 can Black beans (rinsed and drained)
1 can (14.5oz) Mexican style stewed tomatoes
2 Zucchini cut into chunks
1 cup Corn - fresh or frozen
1 cup Salsa
2 tsp Chili powder (i make my own with cumin, paprika and garlic powders)
3 cups Cooked rice
Brown meat and add into crockpot with all other ingredients. Cook on low for at least 4 hours. Serve on beds of lettuce or wrapped up in a soft taco shell with cheese and sourcream or by itself in a bowl with some salsa and ranch dressing.
1/2 lb. Ground meat
1 can Pinto beans (rinsed and drained)
1 can Black beans (rinsed and drained)
1 can (14.5oz) Mexican style stewed tomatoes
2 Zucchini cut into chunks
1 cup Corn - fresh or frozen
1 cup Salsa
2 tsp Chili powder (i make my own with cumin, paprika and garlic powders)
3 cups Cooked rice
Brown meat and add into crockpot with all other ingredients. Cook on low for at least 4 hours. Serve on beds of lettuce or wrapped up in a soft taco shell with cheese and sourcream or by itself in a bowl with some salsa and ranch dressing.
Ham & Cheese Quesadillas
You could use any kind of meat and cheese you want in this!
I spread a very thin layer of ranch dressing on one tortilla shell, topped with layers of thinly sliced ham (like Carl Buddig style), and then covered it with shredded cheddar cheese. Top with another tortilla and heat in a skillet over medium heat until slightly browned. Flip and cook until second side is crisp. Remove to a cutting board and slice with a pizza cutter. Repeat until you have enough quesadillas to feed your family!
I spread a very thin layer of ranch dressing on one tortilla shell, topped with layers of thinly sliced ham (like Carl Buddig style), and then covered it with shredded cheddar cheese. Top with another tortilla and heat in a skillet over medium heat until slightly browned. Flip and cook until second side is crisp. Remove to a cutting board and slice with a pizza cutter. Repeat until you have enough quesadillas to feed your family!
Enchanting Butterflies & Flowers
I'll admit I didn't take the time to make the carrots look like flowers. But this was pretty good.
8 oz. (2 cups) small bow pasta
3 carrots, trimmed and peeled (I sliced up baby carrots)
1 T. oil or butter
4 oz. lean ham, slivered
1 can (14 1/2 oz.) chicken broth (I just make mine from bouillon)
1/2 cup grated parmesan cheese
Cook pasta according to package directions. Cut each carrot into 2 or 3 inch lengths (I think I'm just going to use baby carrots). With a small sharp knife, carefully carve out narrow, shallow "v" shapes, about 1/4 inch apart around the outside of each piece of carrot. Thinly slice each carrot. The "v" shape cutouts give the slices a petal-like appearance. Heat the oil in a large saucepan over medium heat. Add the carrots and cook until almost tender, about 2 minutes. Add the ham and cook 2 minutes longer. Add the chicken broth. Simmer for 10 minutes. Stir in the cheese and simmer 5 minutes longer, stirring occasionally. Stir in the pasta and serve. If desired, sprinkle in a little fresh parsley for leaves.
8 oz. (2 cups) small bow pasta
3 carrots, trimmed and peeled (I sliced up baby carrots)
1 T. oil or butter
4 oz. lean ham, slivered
1 can (14 1/2 oz.) chicken broth (I just make mine from bouillon)
1/2 cup grated parmesan cheese
Cook pasta according to package directions. Cut each carrot into 2 or 3 inch lengths (I think I'm just going to use baby carrots). With a small sharp knife, carefully carve out narrow, shallow "v" shapes, about 1/4 inch apart around the outside of each piece of carrot. Thinly slice each carrot. The "v" shape cutouts give the slices a petal-like appearance. Heat the oil in a large saucepan over medium heat. Add the carrots and cook until almost tender, about 2 minutes. Add the ham and cook 2 minutes longer. Add the chicken broth. Simmer for 10 minutes. Stir in the cheese and simmer 5 minutes longer, stirring occasionally. Stir in the pasta and serve. If desired, sprinkle in a little fresh parsley for leaves.
Stuffed Shells
This was a HUGE hit. I even used low fat cottage cheese and there was more than enough flavor.
20 large shell noodles
1 lb. small curd cottage cheese
1 cup grated parmesan cheese
2 cups spaghetti sauce
2 cups mozzarella cheese
Heat oven to 350 degrees. Cook noodles as directed on package. Drain noodles and let them cool for 20 minutes until they are cool to the touch. In a bowl, combine the cottage cheese and parmesan. Spray a 13x9 inch baking dish. Pour a thin layer of sauce on the bottom of the dish and spread it out with a rubber spatula. With a teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. Cover with the rest of the sauce, spreading it with a spatula. Sprinkle the mozzarella evenly on top of the sauce. Bake for about 25 minutes, until the mozzarella is bubbly and brown. Cool for a few minutes before serving.
20 large shell noodles
1 lb. small curd cottage cheese
1 cup grated parmesan cheese
2 cups spaghetti sauce
2 cups mozzarella cheese
Heat oven to 350 degrees. Cook noodles as directed on package. Drain noodles and let them cool for 20 minutes until they are cool to the touch. In a bowl, combine the cottage cheese and parmesan. Spray a 13x9 inch baking dish. Pour a thin layer of sauce on the bottom of the dish and spread it out with a rubber spatula. With a teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. Cover with the rest of the sauce, spreading it with a spatula. Sprinkle the mozzarella evenly on top of the sauce. Bake for about 25 minutes, until the mozzarella is bubbly and brown. Cool for a few minutes before serving.
Chinese Meatballs with Sesame Rice
1 lb. ground pork or turkey
6 water chestnuts, minced (I got a can of them and minced about half)2 scallions, trimmed and minced
2 T. soy sauce
1 tsp. sesame oil
1 T. oil
3 cups hot cooked rice
2 T. toasted sesame seeds
1 scallion, thinly sliced
In a large bowl, combine the ground meat, water chestnuts, scallions, soy sauce, and sesame oil until well mixed. Shape into tiny meatballs, about 1 inch in diameter. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 minute. Cover and cook until meatballs are no longer raw in the center, about 2 minutes longer. Meanwhile, in a large bowl, combine the rice, sesame seeds, and scallions. Toss well to combine. Serve the meatballs beside or over rice.
* To toast sesame seeds: Place a small skillet over medium-low heat. Add the sesame seeds and toast, stirring occasionally, until the seeds start to turn golden brown, 1 to 2 minutes. Remove seeds from skillet right away to prevent further browning.
Wednesday, July 14, 2010
Chicken in Lime Sauce
This is also really good over rice or noodles.
2 whole boneless skinless chicken breasts
1-2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. dijon mustard
1 clove garlic (or equivalent garlic powder)
Melt butter in a large skillet over medium heat. Add chicken and brown 2-4 minutes on each side. Remove to a plate and cover to keep warm. Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in a small bowl. Pour into skillet. Bring to a boil, stirring constantly, and boil for 1 minute. Return chicken to skillet. Simmer 5 minutes or until chicken is cooked through, turning occasionally to coat chicken with sauce.
Tips & Tricks:
-I find a whisk easiest when mixing the sauce and stirring in the skillet.
-In the middle of cooking this tonight I found we were out of dijon so I used regular yellow mustard and a big pinch of extra brown sugar. It turned out just the same as I remember making it before.
-Remember chicken brother is really easy to make with granules and water heated in the microwave.
Wednesday, July 7, 2010
Fruit Cookie Pizza
My star is crooked and I didn't have enough raspberries, but it's still cute and was delicious! You can use any kind of fruit or design you want!
1 roll (16.5 oz) sugar cookie dough
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 cups fresh raspberries
1 1/2 cups fresh blueberries
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Press cookie dough onto pan to form crust. Bake 15 to 20 minutes or until deep golden brown. Cool completely. Beat cream cheese and powdered sugar together. Spread over baked crust. Arrange fruit into a star shape in center. Arrange fruit around the star. Refrigerate until set, about 30 minutes. Store in refrigerator. Serve it shortly after set. Otherwise the crust will start getting soggy.
1 roll (16.5 oz) sugar cookie dough
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 cups fresh raspberries
1 1/2 cups fresh blueberries
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Press cookie dough onto pan to form crust. Bake 15 to 20 minutes or until deep golden brown. Cool completely. Beat cream cheese and powdered sugar together. Spread over baked crust. Arrange fruit into a star shape in center. Arrange fruit around the star. Refrigerate until set, about 30 minutes. Store in refrigerator. Serve it shortly after set. Otherwise the crust will start getting soggy.
Apple Mouths
This would have turned out better with redder apples and thinner slices....
1 apple, cored and sliced
Cream cheese
Miniature marshmallows
Spread a layer of cream cheese on one side of each apple slice. (Dry apples with a napkin first or it will be very hard to spread.) Top half the apple slices with a line of marshmallows to form teeth. Top marshmallows with the rest of the apple slices, cream cheese side down.
1 apple, cored and sliced
Cream cheese
Miniature marshmallows
Spread a layer of cream cheese on one side of each apple slice. (Dry apples with a napkin first or it will be very hard to spread.) Top half the apple slices with a line of marshmallows to form teeth. Top marshmallows with the rest of the apple slices, cream cheese side down.
Friday, July 2, 2010
Not-So-Boring Tomato Soup
My husband thought up the basic idea for this one night while enduring boring canned tomato soup and grilled cheese.
1/2 lb. sausage, cooked
1 can condensed tomato soup
1 or 2 potatoes, baked and cut into chunks
1 tomato, chopped
1 C. water
1/4 C. milk
Salt, pepper, and basil to taste
Mix all ingredients together in a saucepan and simmer to your liking.
1 can condensed tomato soup
1 or 2 potatoes, baked and cut into chunks
1 tomato, chopped
1 C. water
1/4 C. milk
Salt, pepper, and basil to taste
Mix all ingredients together in a saucepan and simmer to your liking.
Thursday, June 17, 2010
Skillet Chicken & Vegetables Parmesan
The parmesan REALLY makes the dish. Add extra!
1/3 cup Italian dressing
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
1 lb. boneless skinless chicken breasts cut into 4-6 strips
1 tsp. basil, divided
1/2 tsp. pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 T. parmesan cheese
Mix dressing and garlic in a large skillet. Cook on medium heat for 1 minute. Add chicken. Season with 3/4 tsp. basil and pepper. Cook 4-5 minutes each side or until chicken is cooked through. Add vegetables to skillet. Sprinkle with remaining basil and pepper. Cook 2-3 minutes or until vegetables are heated through, stirring occasionally. Sprinkle with the cheese and serve.
Tips & Tricks:
-For the vegetables I used fresh broccoli florets and thawed frozen carrots. So the broccoli would steam I covered the skillet after adding the vegetables.
-Since you need to stir occasionally after adding the vegetables it was kind of awkward having big pieces of chicken in the skillet. I think next time I'll cut them into bite-sized chunks instead.
Ravioli Bake
1 jar (26 oz.) spaghetti sauce
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 C. water
2 pkg. (1 lb. each) frozen ravioli in the flavor of your choice, thawed
1 pkg. (8 oz.) shredded mozzarella cheese
2 T. parmesan cheese
Heat oven to 400 degrees. Mix spaghetti sauce, tomatoes, and water together. Spoon 1 cup onto bottom of a 9x13-inch baking dish. Layer half the ravioli and 1 cup cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining cheese. Cover and bake 30 minutes. Uncover and bake 15 minutes or until ravioli is tender and heated through. Sprinkle with parmesan cheese. Let stand 10 minues before serving.
Tips & Tricks:
-I cut this recipe in half and used an 8-inch square baking dish.
-Feel free to substitute fresh chopped tomatoes for the canned ones. You might want to add a little extra water though.
-It might be fun to use two different flavors of ravioli - like half beef filling and half cheese filling.
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 C. water
2 pkg. (1 lb. each) frozen ravioli in the flavor of your choice, thawed
1 pkg. (8 oz.) shredded mozzarella cheese
2 T. parmesan cheese
Heat oven to 400 degrees. Mix spaghetti sauce, tomatoes, and water together. Spoon 1 cup onto bottom of a 9x13-inch baking dish. Layer half the ravioli and 1 cup cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining cheese. Cover and bake 30 minutes. Uncover and bake 15 minutes or until ravioli is tender and heated through. Sprinkle with parmesan cheese. Let stand 10 minues before serving.
Tips & Tricks:
-I cut this recipe in half and used an 8-inch square baking dish.
-Feel free to substitute fresh chopped tomatoes for the canned ones. You might want to add a little extra water though.
-It might be fun to use two different flavors of ravioli - like half beef filling and half cheese filling.
Monday, June 14, 2010
Easy healthier alternatives to popsicles & ice cream
This is great because you can use nonfat or low fat varieties in the flavors of your choice!
Pudding cups or individual yogurt cups
Popsicle sticks from the craft aisle
Punch sticks through lids of cups and put in the freezer until frozen. To eat, remove the lid around the stick and pull pop out of cup. If it doesn't want to come out, briefly run it under hot water and try again.
Pudding cups or individual yogurt cups
Popsicle sticks from the craft aisle
Punch sticks through lids of cups and put in the freezer until frozen. To eat, remove the lid around the stick and pull pop out of cup. If it doesn't want to come out, briefly run it under hot water and try again.
Thursday, June 10, 2010
Beef Taco Salad
1 lb. hamburger
2 T. chili powder or packet of taco seasoning
1 can (10 3/4 oz.) condensed tomato soup
8 C. lettuce (more or less)
3 C. tortilla chips or Fritos
Chopped tomato
Sliced green onion
Shredded cheddar cheese
Sliced black olives
Sour cream
Salsa
Refried beans
Cook hamburger in a skillet. Add soup and seasoning. Heat through until hot and bubbly. Place lettuce and chips onto plates. Spoon hamburger mixture over the chips. Top with a combination of your favorite taco toppings.
2 T. chili powder or packet of taco seasoning
1 can (10 3/4 oz.) condensed tomato soup
8 C. lettuce (more or less)
3 C. tortilla chips or Fritos
Chopped tomato
Sliced green onion
Shredded cheddar cheese
Sliced black olives
Sour cream
Salsa
Refried beans
Cook hamburger in a skillet. Add soup and seasoning. Heat through until hot and bubbly. Place lettuce and chips onto plates. Spoon hamburger mixture over the chips. Top with a combination of your favorite taco toppings.
Fancy Iced Coffee
Leftover cooled coffee
Ice
Coffee creamer of your choice
Fill your glass with ice. Fill glass most of the way with coffee. Add creamer until it tastes right to you! This is such an easy way to get the yummy iced coffee without the cost and FAT & SUGAR of getting it at McDonalds or a coffee house.
Ice
Coffee creamer of your choice
Fill your glass with ice. Fill glass most of the way with coffee. Add creamer until it tastes right to you! This is such an easy way to get the yummy iced coffee without the cost and FAT & SUGAR of getting it at McDonalds or a coffee house.
Easy Homemade Hashbrowns
Potatoes - 4 mediumish ones were barely enough for us last night
Oil
Salt/pepper/other seasonings you like
Bake potatoes in oven or microwave the day before and store them in the refrigerator so they get nice and chilled. When you're ready to start cooking remove them and shred them either in a food processor or with a hand grater over a plate. Heat oil in a big skillet (over medium-high heat) with some salt and pepper sprinkled over it. Spread potatoes evenly in skillet. Salt and pepper the top. Then let it cook until the bottom is browned to your liking. Flip them in sections with a spatula and cook until that side browns. Done!
Oil
Salt/pepper/other seasonings you like
Bake potatoes in oven or microwave the day before and store them in the refrigerator so they get nice and chilled. When you're ready to start cooking remove them and shred them either in a food processor or with a hand grater over a plate. Heat oil in a big skillet (over medium-high heat) with some salt and pepper sprinkled over it. Spread potatoes evenly in skillet. Salt and pepper the top. Then let it cook until the bottom is browned to your liking. Flip them in sections with a spatula and cook until that side browns. Done!
Tuesday, June 8, 2010
Lime-Marinated Chicken
This is great for taking camping. No prep but getting heat ready for grilling!
1 lb. chicken breasts (I used chicken breast tenders all trimmed and ready to go)
1/4 C. oil
2 T. lime juice
6 minced garlic cloves (or equivalent garlic powder)
1 1/2 tsp. kosher salt
1/2 tsp. pepper
If using big chicken breasts, pound them between sheets of plastic wrap until about 1/2 inch in thickness. I just used the tenders the way they were. Combine remaining ingredients in a zip-lock bag and squeeze to mix together. Add chicken to bag and seal it. Shake, squeeze, and move around to coat chicken. Marinate in the refrigerator for 1-2 hours. Remove chicken from bag, discarding liquid. Grill, bake, or fry until chicken is done.
1 lb. chicken breasts (I used chicken breast tenders all trimmed and ready to go)
1/4 C. oil
2 T. lime juice
6 minced garlic cloves (or equivalent garlic powder)
1 1/2 tsp. kosher salt
1/2 tsp. pepper
If using big chicken breasts, pound them between sheets of plastic wrap until about 1/2 inch in thickness. I just used the tenders the way they were. Combine remaining ingredients in a zip-lock bag and squeeze to mix together. Add chicken to bag and seal it. Shake, squeeze, and move around to coat chicken. Marinate in the refrigerator for 1-2 hours. Remove chicken from bag, discarding liquid. Grill, bake, or fry until chicken is done.
Monster Cookies
3 eggs
2 cups brown sugar
1 cup white sugar
1 teaspoon vanilla
2 teaspoons baking soda
1 1/2 cup margaine
3/4 cup peanut butter
2 cups flour
3 cups oatmeal
3/4 to whole package mini M&Ms
Mix together and bake 12 minutes at 350 degrees. I got about 40 big cookies. They did get a little flat.
Wednesday, April 28, 2010
Breakfast Ravioli
This is my latest concoction for brunch last Sunday.
2 tubes crescent rolls
7 eggs
1/2 C. chopped veggie combination (onion, red/green/yellow bell peppers, tomato, mushroom)
Shredded cheese of choice, if desired
Scramble eggs in a skillet with veggie combination. Mix in cheese and let cool so it's easier for you to handle and doesn't make the crescent dough soggy. Separate the crescent dough so you have 8 flat rectangles (each made up of two triangles with the perforation pressed together). Distribute the egg mixture evenly onto one side of each rectangle. Fold the other side of each rectangle over the eggs and press the edges together. Carefully place them on greased cookie sheets and bake at the temperature and time advised on the crescent roll tube or until golden brown.
Tricks & Ideas:
-My veggie combination was made up of leftover stuff from the kabobs we grilled a couple nights before.
-You could also add some sausage or crumbled bacon to the egg mixture. I just served turkey bacon along side.
-Depending on how much you put in and how fluffy you get your eggs, you may have some mixture left over. If it doesn't get eaten up, save it to put into a tortilla for later. Almost any leftovers are yummy and convenient to grab when wrapped in a tortilla.
2 tubes crescent rolls
7 eggs
1/2 C. chopped veggie combination (onion, red/green/yellow bell peppers, tomato, mushroom)
Shredded cheese of choice, if desired
Scramble eggs in a skillet with veggie combination. Mix in cheese and let cool so it's easier for you to handle and doesn't make the crescent dough soggy. Separate the crescent dough so you have 8 flat rectangles (each made up of two triangles with the perforation pressed together). Distribute the egg mixture evenly onto one side of each rectangle. Fold the other side of each rectangle over the eggs and press the edges together. Carefully place them on greased cookie sheets and bake at the temperature and time advised on the crescent roll tube or until golden brown.
Tricks & Ideas:
-My veggie combination was made up of leftover stuff from the kabobs we grilled a couple nights before.
-You could also add some sausage or crumbled bacon to the egg mixture. I just served turkey bacon along side.
-Depending on how much you put in and how fluffy you get your eggs, you may have some mixture left over. If it doesn't get eaten up, save it to put into a tortilla for later. Almost any leftovers are yummy and convenient to grab when wrapped in a tortilla.
Southwestern Chicken Skillet
I got this recipe from my friend Melissa and it was delicious!
1 lb. chicken breasts, cut into bite sized pieces
2 C. water
2 C. macaroni, uncooked (or similar size noodle - I used small shells because that's what I had)
8 oz. Velveeta (about 1/4 of a 2 lb. brick)
1 can diced tomatoes, drained
1/2 C. sour cream
Cook chicken in skillet with a little oil. Add water and bring to boil. Add macaroni/noodles. Bring to a simmer, cover, and cook 15 minutes. Add tomatoes and cheese, cooking until melted. Remove from heat and add sour cream.
Tricks & Ideas:
-I added a little chopped onion with the noodles and next time I think I'll add some green peppers too. If you like your onions a little crisp, I'd add them toward the end of the 15 minute simmer because they got pretty soft.
-You could cut up and even cook the chicken ahead of time and keep it in the refrigerator or freezer. A pound of hamburger instead of chicken would also be good.
-I also added a can of chili beans with the tomatoes and cheese. Melissa suggested a little taco seasoning for more seasoning.
1 lb. chicken breasts, cut into bite sized pieces
2 C. water
2 C. macaroni, uncooked (or similar size noodle - I used small shells because that's what I had)
8 oz. Velveeta (about 1/4 of a 2 lb. brick)
1 can diced tomatoes, drained
1/2 C. sour cream
Cook chicken in skillet with a little oil. Add water and bring to boil. Add macaroni/noodles. Bring to a simmer, cover, and cook 15 minutes. Add tomatoes and cheese, cooking until melted. Remove from heat and add sour cream.
Tricks & Ideas:
-I added a little chopped onion with the noodles and next time I think I'll add some green peppers too. If you like your onions a little crisp, I'd add them toward the end of the 15 minute simmer because they got pretty soft.
-You could cut up and even cook the chicken ahead of time and keep it in the refrigerator or freezer. A pound of hamburger instead of chicken would also be good.
-I also added a can of chili beans with the tomatoes and cheese. Melissa suggested a little taco seasoning for more seasoning.
Cream Cheese Brownies
Okay, so this one's not so good for you. But you can use reduced fat or nonfat cream cheese without really noticing a difference. I remember my mom and a couple of her friends making this all the time when I was a kid when we'd all get together.
1 pkg. chocolate cake mix (any variety or brand)
1 pkg. (8 oz.) cream cheese
1 egg
1/2 C. sugar
1/2 C. chocolate chips
Additional chocolate chips and chopped nuts if desired
Grease 15 1/2 x 10 1/2 x 1 inch cookie sheet. Prepare cake mix as directed on box. Pour batter into pan. Mix remaining ingredients together and drop by spoonfuls onto top of batter. Cut through batter with a knife, crossing all over the pan. Sprinkle with additional chocolate chips and nuts if desired. Bake at 350 degrees for 25-30 minutes.
1 pkg. chocolate cake mix (any variety or brand)
1 pkg. (8 oz.) cream cheese
1 egg
1/2 C. sugar
1/2 C. chocolate chips
Additional chocolate chips and chopped nuts if desired
Grease 15 1/2 x 10 1/2 x 1 inch cookie sheet. Prepare cake mix as directed on box. Pour batter into pan. Mix remaining ingredients together and drop by spoonfuls onto top of batter. Cut through batter with a knife, crossing all over the pan. Sprinkle with additional chocolate chips and nuts if desired. Bake at 350 degrees for 25-30 minutes.
Saturday, March 27, 2010
Big Melty Sandwich
Tonight's supper, served with salad -- a huge hit for the second time!
1 loaf of french bread (I got mine for 99 cents at the bread store)
4 packages Carl Buddig-type lunchmeat (any variety and DO mix them up!)
Your choice of cheese, shredded or sliced (also use more than one kind here)
Condiments of choice (I use a tiny bit of mayo and some mustard)
Cut the bread in half, then cut both pieces in half lengthwise to form the top and bottom. Lay each bottom half on a large piece of foil. Spread the halves with your choice of condiments. Layer each bottom half with meats and cheeses and top with the top halves. Wrap the foil around the sandwiches so they're completely covered. It's okay to add another piece to the top to make sure it's covered. Put in the oven at 450 degrees for about 20 minutes. It's okay to wrap it back up and put it back in the oven for awhile if you cheese isn't melted they way you want. Remove from foil and slice as you like.
1 loaf of french bread (I got mine for 99 cents at the bread store)
4 packages Carl Buddig-type lunchmeat (any variety and DO mix them up!)
Your choice of cheese, shredded or sliced (also use more than one kind here)
Condiments of choice (I use a tiny bit of mayo and some mustard)
Cut the bread in half, then cut both pieces in half lengthwise to form the top and bottom. Lay each bottom half on a large piece of foil. Spread the halves with your choice of condiments. Layer each bottom half with meats and cheeses and top with the top halves. Wrap the foil around the sandwiches so they're completely covered. It's okay to add another piece to the top to make sure it's covered. Put in the oven at 450 degrees for about 20 minutes. It's okay to wrap it back up and put it back in the oven for awhile if you cheese isn't melted they way you want. Remove from foil and slice as you like.
Friday, March 26, 2010
Sausage with Peppers and Pasta
3 C. rigatoni pasta, uncooked
1 lb. sausage, cut into chunks
1 each: red, green, and yellow bell pepper, coarsely chopped
1 can (14 oz.) Italian style diced tomatoes
1 ½ C. shredded mozzarella/parmesan cheese blend
¼ C. shredded mozzarella/parmesan cheese blend
Cook pasta as directed on package. Cook sausage in large skillet on medium heat 10 minutes. Stir in peppers. Cook 7 minutes or until sausage is cooked through and peppers are tender-crisp. Stir in tomatoes and cook 2 minutes or until heated through. Add pasta to sausage mixture with 1 ½ cups cheese. Mix well. Top with remaining cheese.
Tricks & Ideas:
-You can skip buying the expensive mozzarella/parmesan mixture by tossing shredded mozzarella with some of the parmesan cheese in your fridge door!
1 lb. sausage, cut into chunks
1 each: red, green, and yellow bell pepper, coarsely chopped
1 can (14 oz.) Italian style diced tomatoes
1 ½ C. shredded mozzarella/parmesan cheese blend
¼ C. shredded mozzarella/parmesan cheese blend
Cook pasta as directed on package. Cook sausage in large skillet on medium heat 10 minutes. Stir in peppers. Cook 7 minutes or until sausage is cooked through and peppers are tender-crisp. Stir in tomatoes and cook 2 minutes or until heated through. Add pasta to sausage mixture with 1 ½ cups cheese. Mix well. Top with remaining cheese.
Tricks & Ideas:
-You can skip buying the expensive mozzarella/parmesan mixture by tossing shredded mozzarella with some of the parmesan cheese in your fridge door!
Tomato Basil Chicken
1 T. oil
1 ½ lb. boneless skinless chicken breast halves (4-6)
1 can (10 ¾ oz.) condensed tomato soup
½ C. milk
2 T. Parmesan cheese
½ tsp. dried basil
¼ tsp. garlic powder or 2 cloves, minced
3 C. medium tube-shaped pasta (like ziti), cooked and drained
Heat oil in a 10 inch skillet over med-high heat. Add the chicken and cook 10 minutes or until it is well browned on both sides. Remove the chicken and set aside.
Stir in the soup, milk, cheese, basil, and garlic. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with pasta.
1 ½ lb. boneless skinless chicken breast halves (4-6)
1 can (10 ¾ oz.) condensed tomato soup
½ C. milk
2 T. Parmesan cheese
½ tsp. dried basil
¼ tsp. garlic powder or 2 cloves, minced
3 C. medium tube-shaped pasta (like ziti), cooked and drained
Heat oil in a 10 inch skillet over med-high heat. Add the chicken and cook 10 minutes or until it is well browned on both sides. Remove the chicken and set aside.
Stir in the soup, milk, cheese, basil, and garlic. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with pasta.
Sausage Stuffed Green Peppers
4 medium green peppers
1 T. oil
1 lb. ground sausage
1 tsp. dried oregano
1 medium onion, chopped (about ½ cup)
½ C. bread crumbs
1 C. shredded mozzarella
2 C. spaghetti sauce
Cut a thin slice from the top of each pepper. Cut in half lengthwise and discard the seeds and white membranes. Place the pepper shells in a 13x9 baking dish or roasting pan and set them aside.
Heat oil in a 10 inch skillet over med-high heat. Add the sausage and cook until it’s well browned. Add oregano and onion and cook until the onion is tender. Pour off any fat. Stir in bread crumbs, most of the cheese, and half the spaghetti sauce. Spoon the mixture into the pepper shells. Pour the remaining pasta sauce over the peppers and top with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until pepper are tender.
Tricks & Ideas
-A friend of mine thought stuffed peppers would be good with chicken instead of sausage.
1 T. oil
1 lb. ground sausage
1 tsp. dried oregano
1 medium onion, chopped (about ½ cup)
½ C. bread crumbs
1 C. shredded mozzarella
2 C. spaghetti sauce
Cut a thin slice from the top of each pepper. Cut in half lengthwise and discard the seeds and white membranes. Place the pepper shells in a 13x9 baking dish or roasting pan and set them aside.
Heat oil in a 10 inch skillet over med-high heat. Add the sausage and cook until it’s well browned. Add oregano and onion and cook until the onion is tender. Pour off any fat. Stir in bread crumbs, most of the cheese, and half the spaghetti sauce. Spoon the mixture into the pepper shells. Pour the remaining pasta sauce over the peppers and top with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until pepper are tender.
Tricks & Ideas
-A friend of mine thought stuffed peppers would be good with chicken instead of sausage.
Swiss Vegetable Bake
1 can cream of chicken soup
2/3 C. sour cream
½ tsp. pepper
2 bags (16 oz. each) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 C. shredded Swiss cheese
1 can (6 oz.) French fried onions (2 2/3 cups)
Stir the soup, sour cream, black pepper, vegetables, 1 ½ cups cheese, and 1 1/3 cups onions in a 9x13 baking dish and cover. Bake at 350 degrees for 40 minutes or until the vegetables are tender. Stir the mixture. Sprinkle the remaining cheese and onions over the mixture. Bake for 5 more minutes or until the onions are golden brown.
Tricks & Ideas
-I added cubed ham to the initial mixture to make it a one dish supper.
2/3 C. sour cream
½ tsp. pepper
2 bags (16 oz. each) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 C. shredded Swiss cheese
1 can (6 oz.) French fried onions (2 2/3 cups)
Stir the soup, sour cream, black pepper, vegetables, 1 ½ cups cheese, and 1 1/3 cups onions in a 9x13 baking dish and cover. Bake at 350 degrees for 40 minutes or until the vegetables are tender. Stir the mixture. Sprinkle the remaining cheese and onions over the mixture. Bake for 5 more minutes or until the onions are golden brown.
Tricks & Ideas
-I added cubed ham to the initial mixture to make it a one dish supper.
Mozzarella Zucchini Skillet
2 T. oil
5 medium zucchini, sliced
1 medium onion, chopped (about ½ cup)
¼ tsp. garlic powder or 2 cloves, minced
1 ½ C. spaghetti sauce
½ C. shredded mozzarella cheese
Heat oil in 12-inch skillet over med-high heat. Add zucchini, onion, and garlic and cook until the vegetables are tender-crisp. Stir in the sauce and heat through. Sprinkle with cheese. Cover and cook until the cheese melts.
5 medium zucchini, sliced
1 medium onion, chopped (about ½ cup)
¼ tsp. garlic powder or 2 cloves, minced
1 ½ C. spaghetti sauce
½ C. shredded mozzarella cheese
Heat oil in 12-inch skillet over med-high heat. Add zucchini, onion, and garlic and cook until the vegetables are tender-crisp. Stir in the sauce and heat through. Sprinkle with cheese. Cover and cook until the cheese melts.
Manicotti
12 large manicotti shells
4 C. shredded mozzarella cheese, divided
2 C. ricotta cheese
2 T. dried basil (or 6 T. fresh chopped basil)
26 oz. jar spaghetti sauce, divided
½ C. Parmesan or Romano cheese
Preheat oven to 350 degrees and spray 13x9 baking dish. Cook pasta according to package directions. Drain and rinse with cool water. Let pasta dry on paper towels. For filling, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella. Bake for 15 minutes. Sprinkle with the Parmesan or Romano and bake for 10 minutes longer. Serve immediately.
Tricks & Ideas
-Be sure to remember to rinse the pasta shells after draining or you will never get all the paper towel off!
-I added some leftover cooked ground sausage to the mixture. I'll bet it would be great with little chunks of ham too.
4 C. shredded mozzarella cheese, divided
2 C. ricotta cheese
2 T. dried basil (or 6 T. fresh chopped basil)
26 oz. jar spaghetti sauce, divided
½ C. Parmesan or Romano cheese
Preheat oven to 350 degrees and spray 13x9 baking dish. Cook pasta according to package directions. Drain and rinse with cool water. Let pasta dry on paper towels. For filling, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella. Bake for 15 minutes. Sprinkle with the Parmesan or Romano and bake for 10 minutes longer. Serve immediately.
Tricks & Ideas
-Be sure to remember to rinse the pasta shells after draining or you will never get all the paper towel off!
-I added some leftover cooked ground sausage to the mixture. I'll bet it would be great with little chunks of ham too.
Baked Parmesan Meatballs
1 lb. ground beef
¾ C. Parmesan cheese
1 egg
1 or 2 cloves garlic, minced (or ¼ tsp. garlic powder)
Mix all ingredients together. Shape into 10 2-inch meatballs. Place in foil-lined pan. Bake at 375 degrees for 15 minutes or until cooked through.
¾ C. Parmesan cheese
1 egg
1 or 2 cloves garlic, minced (or ¼ tsp. garlic powder)
Mix all ingredients together. Shape into 10 2-inch meatballs. Place in foil-lined pan. Bake at 375 degrees for 15 minutes or until cooked through.
Roasted Vegetables
2 large russet potatoes, cubed
1 onion, chopped
3 cloves garlic, minced (or ¼ tsp. garlic powder)
2 carrots, cut into chunks
2 T. oil
1 tsp. salt
1/8 tsp. pepper
2 C. frozen green beans
2 C. frozen corn
Preheat oven to 400 degrees. In large roasting pan, combine potatoes, onion, carrots, and garlic and toss. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 30 minutes, then remove from oven. Add green beans and corn to pan. Turn vegetables with a large spatula. Return to oven and roast for 25-35 minutes longer, or until potatoes and all vegetables are hot and tender. Serve immediately.
Tricks & Ideas
-Throw in some cubed ham and you’ve got the whole meal!
1 onion, chopped
3 cloves garlic, minced (or ¼ tsp. garlic powder)
2 carrots, cut into chunks
2 T. oil
1 tsp. salt
1/8 tsp. pepper
2 C. frozen green beans
2 C. frozen corn
Preheat oven to 400 degrees. In large roasting pan, combine potatoes, onion, carrots, and garlic and toss. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 30 minutes, then remove from oven. Add green beans and corn to pan. Turn vegetables with a large spatula. Return to oven and roast for 25-35 minutes longer, or until potatoes and all vegetables are hot and tender. Serve immediately.
Tricks & Ideas
-Throw in some cubed ham and you’ve got the whole meal!
Chicken in Lime Sauce
4 boneless skinless chicken breasts
2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. Dijon mustard
1 clove garlic, minced (or 1/8 tsp. garlic powder)
Melt butter in large skillet over medium heat. Add chicken and brown 2-4 minutes on each side. Remove from skillet and cover to keep warm.
Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in small bowl. Pour into skillet. Bring to boil, stirring constantly, and boil 1 minute. Return chicken to skillet. Simmer 5 minutes or until cooked through.
Tricks & Ideas
-Always feel free to substitute garlic powder for garlic cloves.
-You can always make your own chicken broth by cooking chicken in water instead of in a pan with butter or oil. Then it can be stored in the freezer.
2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. Dijon mustard
1 clove garlic, minced (or 1/8 tsp. garlic powder)
Melt butter in large skillet over medium heat. Add chicken and brown 2-4 minutes on each side. Remove from skillet and cover to keep warm.
Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in small bowl. Pour into skillet. Bring to boil, stirring constantly, and boil 1 minute. Return chicken to skillet. Simmer 5 minutes or until cooked through.
Tricks & Ideas
-Always feel free to substitute garlic powder for garlic cloves.
-You can always make your own chicken broth by cooking chicken in water instead of in a pan with butter or oil. Then it can be stored in the freezer.
Citrus Sauced Pork Chops
1 can (14 oz.) chicken broth, divided
¼ C. corn starch, divided
4 pork chops (1/2 inch thick)
Salt and pepper
1 T. oil
2 C. orange juice
1 C. baby carrots
2 T. minced onion
2 T. honey
2 T. light corn syrup
1 T. white vinegar
1 T. Dijon mustard
1/8 tsp. crushed red pepper
Stir together ¼ cup chicken broth and 2 T. corn starch in small bowl until smooth. Set aside. Season pork chops with salt and pepper, then coat lightly with remaining 2 T. corn starch. Heat oil in large skillet over med-high heat. Add pork chops. Cook, turning once, 8-10 minutes or until done. Remove and keep warm.
Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots, and onion. Cover and simmer 10-12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, mustard, and red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return chops to skillet until heated through.
Tricks & Ideas
-You can always make your own chicken broth by cooking chicken in water instead of in oil or butter in a pan.
¼ C. corn starch, divided
4 pork chops (1/2 inch thick)
Salt and pepper
1 T. oil
2 C. orange juice
1 C. baby carrots
2 T. minced onion
2 T. honey
2 T. light corn syrup
1 T. white vinegar
1 T. Dijon mustard
1/8 tsp. crushed red pepper
Stir together ¼ cup chicken broth and 2 T. corn starch in small bowl until smooth. Set aside. Season pork chops with salt and pepper, then coat lightly with remaining 2 T. corn starch. Heat oil in large skillet over med-high heat. Add pork chops. Cook, turning once, 8-10 minutes or until done. Remove and keep warm.
Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots, and onion. Cover and simmer 10-12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, mustard, and red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return chops to skillet until heated through.
Tricks & Ideas
-You can always make your own chicken broth by cooking chicken in water instead of in oil or butter in a pan.
Spicy Orange Beef and Broccoli
12 oz. flank or sirloin steak, cut across grain into thin strips
1 T. fresh ginger (or 1/8 tsp. ground ginger)
3 T. corn starch, divided
3 T. orange juice
2 T. soy sauce
1 tsp. beef bouillon granules
1 T. sugar
¼ to ½ tsp. crushed red pepper
½ C. water
2 T. oil
3 C. broccoli florets
Toss steak, ginger, and 1 T. corn starch in medium bowl to coat meat lightly and set aside. Stir juice, soy sauce, bouillon granules, sugar, red pepper, water, and 2 T. corn starch in small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended and pour into wok/skillet. Stirring constantly, bring to boil. Boil 1 minute. Serve with hot rice or pasta.
1 T. fresh ginger (or 1/8 tsp. ground ginger)
3 T. corn starch, divided
3 T. orange juice
2 T. soy sauce
1 tsp. beef bouillon granules
1 T. sugar
¼ to ½ tsp. crushed red pepper
½ C. water
2 T. oil
3 C. broccoli florets
Toss steak, ginger, and 1 T. corn starch in medium bowl to coat meat lightly and set aside. Stir juice, soy sauce, bouillon granules, sugar, red pepper, water, and 2 T. corn starch in small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended and pour into wok/skillet. Stirring constantly, bring to boil. Boil 1 minute. Serve with hot rice or pasta.
Quick Sausage Rotini
3 C. rotini pasta, uncooked
1 lb. sausage links, cut into bite sized pieces
1 can (15 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Italian dressing
1 C. mozzarella cheese, shredded, divided
Cook pasta as directed. Meanwhile, cook sausage in skillet over med-high heat 10 minutes or until done. Drain sausage and return to skillet. Add tomatoes, onions, and dressing. Cook 5 minutes or until onions are tender-crisp, stirring occasionally. Toss pasta with sausage mixture and ¾ cup cheese. Sprinkle with remaining cheese.
Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
1 lb. sausage links, cut into bite sized pieces
1 can (15 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Italian dressing
1 C. mozzarella cheese, shredded, divided
Cook pasta as directed. Meanwhile, cook sausage in skillet over med-high heat 10 minutes or until done. Drain sausage and return to skillet. Add tomatoes, onions, and dressing. Cook 5 minutes or until onions are tender-crisp, stirring occasionally. Toss pasta with sausage mixture and ¾ cup cheese. Sprinkle with remaining cheese.
Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
Country Egg Scramble
1 lb. (6 or 7) new red potatoes, cubed
6 eggs
1/3 cup milk
¼ tsp. salt
1/8 tsp. pepper
2 T. butter
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
Heat 1 inch water to boiling in saucepan. Add potatoes. Cover and heat to boiling. Reduce heat to med-low. Cover and cook 6-8 minutes or until tender. Drain. Beat eggs, milk, salt, and pepper with fork and set aside. Melt butter in 10-inch skillet over med-high heat. Cook potatoes in butter, turning occasionally, until light brown. Stir in onions and cook 1 minute. Pour egg mixture into skillet and scramble. Sprinkle with bacon.
Tricks & Ideas
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
-To save time this recipe would also work using cut up potatoes found in the freezer section near the fries.
6 eggs
1/3 cup milk
¼ tsp. salt
1/8 tsp. pepper
2 T. butter
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
Heat 1 inch water to boiling in saucepan. Add potatoes. Cover and heat to boiling. Reduce heat to med-low. Cover and cook 6-8 minutes or until tender. Drain. Beat eggs, milk, salt, and pepper with fork and set aside. Melt butter in 10-inch skillet over med-high heat. Cook potatoes in butter, turning occasionally, until light brown. Stir in onions and cook 1 minute. Pour egg mixture into skillet and scramble. Sprinkle with bacon.
Tricks & Ideas
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
-To save time this recipe would also work using cut up potatoes found in the freezer section near the fries.
Chicken Bacon Alfredo Pizza
¼ cup bacon cooked and crumbled
1 (12 oz.) pizza crust or prepared equivalent
½ cup Alfredo sauce
1 C. cooked and cut up chicken
1 C. mozzarella and cheddar cheese
¼ C. Parmesan cheese
Preheat oven to 400 degrees. Spread crust with sauce to within 1 inch of edges. Top with remaining ingredients. Bake 8-10 minutes or until cheese is melted.
Tricks & Ideas
-To make this even easier you could use those packages of cooked, sliced chicken breasts near the lunchmeat in the store.
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
1 (12 oz.) pizza crust or prepared equivalent
½ cup Alfredo sauce
1 C. cooked and cut up chicken
1 C. mozzarella and cheddar cheese
¼ C. Parmesan cheese
Preheat oven to 400 degrees. Spread crust with sauce to within 1 inch of edges. Top with remaining ingredients. Bake 8-10 minutes or until cheese is melted.
Tricks & Ideas
-To make this even easier you could use those packages of cooked, sliced chicken breasts near the lunchmeat in the store.
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
Sweet and Sour Meatball Simmer
1 pound frozen prepared meatballs
1 pkg. (16 oz.) frozen stir-fry vegetables
¼ cup apricot jam
¼ cup Catalina dressing
2 T. soy sauce
Combine all ingredients in large skillet. Cover. Cook on med-high heat 10 minutes or until meatballs and vegetables are heated through, stirring occasionally. Serve over hot rice or pasta.
Tricks & Ideas
-You could make your own meatballs for this instead of buying expensive frozen meatballs. Just thaw the vegetables and adjust the cooking time.
-You could also use fresh vegetables instead of frozen. You'll have to experiment with the cooking time and let me know!
1 pkg. (16 oz.) frozen stir-fry vegetables
¼ cup apricot jam
¼ cup Catalina dressing
2 T. soy sauce
Combine all ingredients in large skillet. Cover. Cook on med-high heat 10 minutes or until meatballs and vegetables are heated through, stirring occasionally. Serve over hot rice or pasta.
Tricks & Ideas
-You could make your own meatballs for this instead of buying expensive frozen meatballs. Just thaw the vegetables and adjust the cooking time.
-You could also use fresh vegetables instead of frozen. You'll have to experiment with the cooking time and let me know!
Crescent-Topped Ratatouille Casserole
Yes, it's a lot of prep work but it was good. And the kids thought it was fun eating ratatouille like in the movie.
1 T. oil
1 small eggplant (1 lb. or 4 C.), cut into ¾ inch cubes
1 medium zucchini, sliced
1 medium onion, chopped coarsely
1 medium green pepper, cut into 1 inch pieces
1 clove garlic, finely chopped (or 1/8 tsp. garlic powder)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
½ tsp. dried basil
¼ tsp. Italian seasoning
1/8 tsp. pepper
1 can (15.5 oz.) dark red kidney beans, drained and rinsed
1 can (8 oz.) crescent rolls
2 T. Parmesan cheese
Heat oven to 375 degrees. Heat oil in skillet over med-high heat. Add eggplant, zucchini, onion, green pepper, and garlic. Cook and stir 4-6 minutes or until lightly browned. Reduce heat to med-low. Stir in tomatoes, sauce, seasonings, and beans. Cover and simmer 10 minutes or until vegetables are tender-crisp.
Meanwhile, remove dough from can in 2 rolled sections. Do not unroll. Cut each into 4 slices. Cut each slice into quarters. Place cheese in resealable bag. Add crescent pieces, seal, and shake to coat. Spray 11x8 baking dish. Spoon vegetable mixture into dish. Arrange crescent pieces on top. Bake 17-20 minutes or until crescents are golden brown.
Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
-Also, I’m always able to substitute V8 for tomato sauce or tomato juice.
1 T. oil
1 small eggplant (1 lb. or 4 C.), cut into ¾ inch cubes
1 medium zucchini, sliced
1 medium onion, chopped coarsely
1 medium green pepper, cut into 1 inch pieces
1 clove garlic, finely chopped (or 1/8 tsp. garlic powder)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
½ tsp. dried basil
¼ tsp. Italian seasoning
1/8 tsp. pepper
1 can (15.5 oz.) dark red kidney beans, drained and rinsed
1 can (8 oz.) crescent rolls
2 T. Parmesan cheese
Heat oven to 375 degrees. Heat oil in skillet over med-high heat. Add eggplant, zucchini, onion, green pepper, and garlic. Cook and stir 4-6 minutes or until lightly browned. Reduce heat to med-low. Stir in tomatoes, sauce, seasonings, and beans. Cover and simmer 10 minutes or until vegetables are tender-crisp.
Meanwhile, remove dough from can in 2 rolled sections. Do not unroll. Cut each into 4 slices. Cut each slice into quarters. Place cheese in resealable bag. Add crescent pieces, seal, and shake to coat. Spray 11x8 baking dish. Spoon vegetable mixture into dish. Arrange crescent pieces on top. Bake 17-20 minutes or until crescents are golden brown.
Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
-Also, I’m always able to substitute V8 for tomato sauce or tomato juice.
Thursday, March 25, 2010
Chicken Pot Pie with Herb Crust
3 C. cooked and cut up chicken
1 bag (1 lb.) frozen mixed vegetables
2 cans cream soup
1 can (or 10 ½ oz.) chicken broth
2 C. Bisquick
1 ½ C. milk
½ tsp. dried thyme
¼ tsp. dried sage
Heat oven to 350 degrees. Heat chicken, vegetables, soup, and broth in a pot, stirring occasionally. Boil and stir for 1 minute. Spread in ungreased 9x13 dish. Stir remaining ingredients together in a medium bowl. Pour evenly over soup mixture. Bake uncovered for 30-40 minutes or until golden brown. Let stand 5 minutes before serving.
Tricks & Ideas
-I cut everything in half and used an 8x8 dish.
-When I poured the Bisquick mixture on, it kind of sunk into the soup mixture. But it did end up on top after baking!
-The first time I made this I didn’t have quite enough chicken so I added a little crumbled up bacon and some garbanzo beans.
1 bag (1 lb.) frozen mixed vegetables
2 cans cream soup
1 can (or 10 ½ oz.) chicken broth
2 C. Bisquick
1 ½ C. milk
½ tsp. dried thyme
¼ tsp. dried sage
Heat oven to 350 degrees. Heat chicken, vegetables, soup, and broth in a pot, stirring occasionally. Boil and stir for 1 minute. Spread in ungreased 9x13 dish. Stir remaining ingredients together in a medium bowl. Pour evenly over soup mixture. Bake uncovered for 30-40 minutes or until golden brown. Let stand 5 minutes before serving.
Tricks & Ideas
-I cut everything in half and used an 8x8 dish.
-When I poured the Bisquick mixture on, it kind of sunk into the soup mixture. But it did end up on top after baking!
-The first time I made this I didn’t have quite enough chicken so I added a little crumbled up bacon and some garbanzo beans.
Quick Pizza Crust
2 cups flour
1 T. baking powder
1 tsp. salt
1 T. grated parmesan cheese
½ tsp. oregano
1/3 cup oil
2/3 cup milk
Desired pizza toppings, sauce, and cheese
Combine flour, baking powder, salt, cheese, and oregano in a bowl. Measure oil and milk into one measuring cup but do not mix. Pour all at once into flour mixture. Stir until mixture forms a ball. Divide mixture into halves. Roll each half between sheets of wax paper to pit a 15-inch pizza pan. Place crusts in pans and form edges. Bake at 450 degrees for 5-10 minutes. After adding sauce, toppings, and cheese bake another 15-20 minutes.
Tricks & Ideas
-I didn’t use waxed paper to roll it out. In fact, I think I just patted it onto the pan.
-I also use this to make breakfast pizza. Use a little butter or a butter/sour cream mixture for the sauce. You don’t need as much as you would pizza sauce. I use scrambled eggs and sausage or ham or Carl Buddig-type ham lunchmeat and mozzarella and/or cheddar cheese.
1 T. baking powder
1 tsp. salt
1 T. grated parmesan cheese
½ tsp. oregano
1/3 cup oil
2/3 cup milk
Desired pizza toppings, sauce, and cheese
Combine flour, baking powder, salt, cheese, and oregano in a bowl. Measure oil and milk into one measuring cup but do not mix. Pour all at once into flour mixture. Stir until mixture forms a ball. Divide mixture into halves. Roll each half between sheets of wax paper to pit a 15-inch pizza pan. Place crusts in pans and form edges. Bake at 450 degrees for 5-10 minutes. After adding sauce, toppings, and cheese bake another 15-20 minutes.
Tricks & Ideas
-I didn’t use waxed paper to roll it out. In fact, I think I just patted it onto the pan.
-I also use this to make breakfast pizza. Use a little butter or a butter/sour cream mixture for the sauce. You don’t need as much as you would pizza sauce. I use scrambled eggs and sausage or ham or Carl Buddig-type ham lunchmeat and mozzarella and/or cheddar cheese.
Loaded Baked Potato Casserole
1 bag (32 oz.) frozen southern-style hashbrowns
1 can (6 oz.) french fried onions
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
2 slices bacon, cooked and crumbled
2 cans cream of celery soup
1 cup milk
Stir the potatoes, 1 ⅓ cups of the onions, peas, cheese, and bacon in a 9x13 dish. Mix the soup and milk in a bowl and pour over the potato mixture. Cover the dish. Bake at 350 degrees for 30 minutes or until hot. Uncover the dish and stir the mixture. Sprinkle with remaining onions. Bake for 5 more minutes or until onions are golden brown.
1 can (6 oz.) french fried onions
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
2 slices bacon, cooked and crumbled
2 cans cream of celery soup
1 cup milk
Stir the potatoes, 1 ⅓ cups of the onions, peas, cheese, and bacon in a 9x13 dish. Mix the soup and milk in a bowl and pour over the potato mixture. Cover the dish. Bake at 350 degrees for 30 minutes or until hot. Uncover the dish and stir the mixture. Sprinkle with remaining onions. Bake for 5 more minutes or until onions are golden brown.
Chicken & Stuffing Skillet
3 T. butter
1 ½ lb. chicken breast halves
1 box (6 oz.) chicken flavored stuffing mix
1 ¼ cup water
1 can cream of chicken soup
½ cup milk
½ cup shredded cheddar cheese
Heat 1 T. butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 12-15 minutes or until chicken is cooked through. Remove the chicken and set aside. Prepare the stuffing in the skillet using the water and the remaining butter according the package directions except let it stand for 2 minutes. Return the chicken to the skillet and reduce the heat the medium. Stir the soup and milk together in a small bowl and pour it over the chicken. Sprinkle with cheese. Cover and cook until the mixture is hot and bubbling.
1 ½ lb. chicken breast halves
1 box (6 oz.) chicken flavored stuffing mix
1 ¼ cup water
1 can cream of chicken soup
½ cup milk
½ cup shredded cheddar cheese
Heat 1 T. butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 12-15 minutes or until chicken is cooked through. Remove the chicken and set aside. Prepare the stuffing in the skillet using the water and the remaining butter according the package directions except let it stand for 2 minutes. Return the chicken to the skillet and reduce the heat the medium. Stir the soup and milk together in a small bowl and pour it over the chicken. Sprinkle with cheese. Cover and cook until the mixture is hot and bubbling.
Quick Chicken Parmesan
2 cups spaghetti sauce
4 fully cooked breaded chicken cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese
2 T. grated parmesan cheese
Spread 1 cup of the sauce in the bottom of a baking dish. Place the chicken cutlets over the sauce. Spoon some of the remaining sauce down the center of each cutlet. Top each with 1 slice of ham and some cheese. Sprinkle with the parmesan. Bake at 425 degrees for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
Tricks & Ideas
-We use Carl Buddig-type ham lunchmeat.
-You can use any nugget-style chicken no matter the size.
4 fully cooked breaded chicken cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese
2 T. grated parmesan cheese
Spread 1 cup of the sauce in the bottom of a baking dish. Place the chicken cutlets over the sauce. Spoon some of the remaining sauce down the center of each cutlet. Top each with 1 slice of ham and some cheese. Sprinkle with the parmesan. Bake at 425 degrees for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
Tricks & Ideas
-We use Carl Buddig-type ham lunchmeat.
-You can use any nugget-style chicken no matter the size.
Chipped Beef on Toast
This is really just a white sauce with meat in it.
Dried beef, cut up
Toast
1 T. butter
1 T. flour
⅛ tsp. salt
Dash of pepper
¾ cup milk
In a saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Add beef and more seasonings as desired. Serve generously over top of toast.
Tricks & Ideas
-We don’t even use actual dried beef anymore. We use Carl Buddig-type lunchmeat and just cut it up. It’s cheaper and faster that way.
-Make sure you make up lots of toast before you sit down so you don't have to keep getting up to make more when you decide you can't stop eating it!
-This is a good thing to make lots of so you have leftovers. All you have to do it warm it up and make toast.
-This is such a hit I usually make 4 times the recipe. I have written on my white sauce recipe that a double batch is enough for 6-7 pieces of toast.
Dried beef, cut up
Toast
1 T. butter
1 T. flour
⅛ tsp. salt
Dash of pepper
¾ cup milk
In a saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Add beef and more seasonings as desired. Serve generously over top of toast.
Tricks & Ideas
-We don’t even use actual dried beef anymore. We use Carl Buddig-type lunchmeat and just cut it up. It’s cheaper and faster that way.
-Make sure you make up lots of toast before you sit down so you don't have to keep getting up to make more when you decide you can't stop eating it!
-This is a good thing to make lots of so you have leftovers. All you have to do it warm it up and make toast.
-This is such a hit I usually make 4 times the recipe. I have written on my white sauce recipe that a double batch is enough for 6-7 pieces of toast.
Shepard’s Pie
Several potatoes
1 lb. hamburger
Chopped onions
Frozen vegetables
Cheddar cheese
Cook and mash potatoes. Brown hamburger with a few onions. Put hamburger in bottom of a square baking dish. Put frozen vegetables over top of the hamburger. Add a thick layer of mashed potatoes, pressing down on surface. Add desired amount of cheese to the top. Bake at 350 degrees until heated through.
Tricks & Ideas
-Using leftover mashed potatoes is a great time-saver.
-Cook up your hamburger on the weekend when you have more time and store it in the refrigerator or freezer.
1 lb. hamburger
Chopped onions
Frozen vegetables
Cheddar cheese
Cook and mash potatoes. Brown hamburger with a few onions. Put hamburger in bottom of a square baking dish. Put frozen vegetables over top of the hamburger. Add a thick layer of mashed potatoes, pressing down on surface. Add desired amount of cheese to the top. Bake at 350 degrees until heated through.
Tricks & Ideas
-Using leftover mashed potatoes is a great time-saver.
-Cook up your hamburger on the weekend when you have more time and store it in the refrigerator or freezer.
Hot Chocolate Mix
8 oz. instant milk
2 lb. Nestle’s Quik
2/3 cup coffeemate
4 cups powdered sugar
Mix it all together. It’s easier with two bowls and putting half of each ingredient in it. Store in an airtight container.
Tricks & Ideas
-I suppose any powdered chocolate mix will do if you want to try to find something cheaper than Quik.
-Sometimes I use different flavored coffeemate like French vanilla or chocolate mint. But beware this makes a lot of hot chocolate mix and you might get tired of it. Maybe make the recipe in two bowls and make different flavors.
-The amounts of any of the ingredients can be adjusted to your taste.
-Buying festive tins and putting this in it for Christmas presents is a very cheap way to not look so much like you couldn’t afford presents! Maybe with a little loaf of banana bread or some cookies!
2 lb. Nestle’s Quik
2/3 cup coffeemate
4 cups powdered sugar
Mix it all together. It’s easier with two bowls and putting half of each ingredient in it. Store in an airtight container.
Tricks & Ideas
-I suppose any powdered chocolate mix will do if you want to try to find something cheaper than Quik.
-Sometimes I use different flavored coffeemate like French vanilla or chocolate mint. But beware this makes a lot of hot chocolate mix and you might get tired of it. Maybe make the recipe in two bowls and make different flavors.
-The amounts of any of the ingredients can be adjusted to your taste.
-Buying festive tins and putting this in it for Christmas presents is a very cheap way to not look so much like you couldn’t afford presents! Maybe with a little loaf of banana bread or some cookies!
Porcupine Meatballs
1 pound hamburger
1 cup minute rice or mostly cooked regular rice
1 tsp. salt
1 can cream of mushroom soup
Mix meat, rice, and salt together. Make meatballs no larger than golf ball size and place in a cold skillet. Cover with soup and cover. Simmer over medium heat about 20 minutes, occasionally turning meatballs to brown all sides.
1 cup minute rice or mostly cooked regular rice
1 tsp. salt
1 can cream of mushroom soup
Mix meat, rice, and salt together. Make meatballs no larger than golf ball size and place in a cold skillet. Cover with soup and cover. Simmer over medium heat about 20 minutes, occasionally turning meatballs to brown all sides.
Creamed Tuna
¼ cup sliced green onions
3 T. butter
3 T. flour
¼ tsp. Salt
Dash of pepper
1 1/3 cups milk
½ cup sour cream
1 can of tuna, drained
3 T. milk
In saucepan cook onion in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir about 1 cup of the hot mixture into the sour cream. Then return that mixture to the pan. Gently stir in tuna and milk. Heat through. Do not boil! Serve over noodles or rice.
Tricks & Ideas
-Remember, you can always use low fat or fat free sour cream.
3 T. butter
3 T. flour
¼ tsp. Salt
Dash of pepper
1 1/3 cups milk
½ cup sour cream
1 can of tuna, drained
3 T. milk
In saucepan cook onion in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir about 1 cup of the hot mixture into the sour cream. Then return that mixture to the pan. Gently stir in tuna and milk. Heat through. Do not boil! Serve over noodles or rice.
Tricks & Ideas
-Remember, you can always use low fat or fat free sour cream.
Sloppy Joe Bake
1 pound hamburger
1 can mushroom soup
Ketchup, mustard, & brown sugar to taste
1 ½ cups bisquick
1 cup milk
2 eggs
Brown hamburger. Stir in soup, ketchup, mustard, and brown sugar. Spoon into greased 9x13 pan. Stir bisquick, milk, and eggs with a fork until blended. Carefully pour over hamburger mixture. Bake at 400 degrees for 20-25 minutes or until golden brown.
Tricks & Ideas
-Cook up your hamburger on the weekend when you have more time and store it in the refrigerator or freezer.
1 can mushroom soup
Ketchup, mustard, & brown sugar to taste
1 ½ cups bisquick
1 cup milk
2 eggs
Brown hamburger. Stir in soup, ketchup, mustard, and brown sugar. Spoon into greased 9x13 pan. Stir bisquick, milk, and eggs with a fork until blended. Carefully pour over hamburger mixture. Bake at 400 degrees for 20-25 minutes or until golden brown.
Tricks & Ideas
-Cook up your hamburger on the weekend when you have more time and store it in the refrigerator or freezer.
Tater Tot Casserole
I know people probably know all about how to make this. But you never know!
1 pound hamburger
Chopped onions
1 can cream soup
1 bag tater tots
Frozen vegetables
Brown hamburger with a few onions. Mix half of the soup with the hamburger and put the mixture on the bottom of a 9x13 pan. Put a small layer of any sort of frozen vegetables over the meat. Dump and arrange tater tots over top of vegetables. Spoon the rest of the soup over top of the tater tots. Bake uncovered until tater tots are crispy, about 45 minutes at 350 degrees.
Tricks & Ideas
-You can use any cream soup – chicken, mushroom, celery…
-We also like to put a little shredded cheese on before the tater tots.
-Use a bag of tater tots that have onions and stuff in them and you won't have to cut up onions.
-Cook up your hamburger on the weekend when you have more time and store it in the refrigerator or freezer.
1 pound hamburger
Chopped onions
1 can cream soup
1 bag tater tots
Frozen vegetables
Brown hamburger with a few onions. Mix half of the soup with the hamburger and put the mixture on the bottom of a 9x13 pan. Put a small layer of any sort of frozen vegetables over the meat. Dump and arrange tater tots over top of vegetables. Spoon the rest of the soup over top of the tater tots. Bake uncovered until tater tots are crispy, about 45 minutes at 350 degrees.
Tricks & Ideas
-You can use any cream soup – chicken, mushroom, celery…
-We also like to put a little shredded cheese on before the tater tots.
-Use a bag of tater tots that have onions and stuff in them and you won't have to cut up onions.
-Cook up your hamburger on the weekend when you have more time and store it in the refrigerator or freezer.
Cheesy Hamburger & Noodles
We always liked to say my dad invented this.
Egg noodles
1 can of cheese soup
1 lb. hamburger
Chopped onions
Cook noodles according to package directions. Brown hamburger with a few onions. Add cheese soup and stir together until soup melts a bit and is hot. You may need to add a little salt. Depending on the amount of noodles you used you may also want to add some shredded or sliced cheese and melt it. Stir together drained noodles and hamburger mixture.
Tricks & Ideas
-You can also use the nacho cheese soup or the cheese soup with broccoli.
-Cook up the hamburger with the onions on the weekend when you have more time and store it in the refrigerator or freezer.
Egg noodles
1 can of cheese soup
1 lb. hamburger
Chopped onions
Cook noodles according to package directions. Brown hamburger with a few onions. Add cheese soup and stir together until soup melts a bit and is hot. You may need to add a little salt. Depending on the amount of noodles you used you may also want to add some shredded or sliced cheese and melt it. Stir together drained noodles and hamburger mixture.
Tricks & Ideas
-You can also use the nacho cheese soup or the cheese soup with broccoli.
-Cook up the hamburger with the onions on the weekend when you have more time and store it in the refrigerator or freezer.
Fun Hot Dogs
Package of hot dogs
Can of crescent rolls
Shredded cheese (any kind)
Unroll and separate the crescent rolls. Flatten the triangular pieces of crescent roll a little. Place a hot dog and a little cheese on the shortest side of each triangle. Roll up from that edge like you would a crescent roll. Place on a cookie sheet. Bake at the temperature advised on the crescent roll package until the crescents are done.
Tricks & Ideas
-Serve with box macaroni and cheese.
-You could do the same with link sausage and serve with eggs for breakfast.
-Make these with lil smokies for an appetizer.
Can of crescent rolls
Shredded cheese (any kind)
Unroll and separate the crescent rolls. Flatten the triangular pieces of crescent roll a little. Place a hot dog and a little cheese on the shortest side of each triangle. Roll up from that edge like you would a crescent roll. Place on a cookie sheet. Bake at the temperature advised on the crescent roll package until the crescents are done.
Tricks & Ideas
-Serve with box macaroni and cheese.
-You could do the same with link sausage and serve with eggs for breakfast.
-Make these with lil smokies for an appetizer.
Quick Tuna Dish
Chow mein noodles
1 can mushroom soup
¼ cup water
1 can tuna
1 T. butter
1 cup diced celery
½ cup chopped onion
½ cup chopped green pepper
Shredded cheddar cheese
Saute onion and celery in butter until tender-crisp. Combine all ingredients except the cheese and noodles in a casserole dish. Sprinkle top with cheese and then noodles. Bake at 350 degrees for 30-45 minutes.
Tricks & Ideas
-Cut up the veggies beforehand and store them in the refrigerator.
-You can't go wrong with adding more veggies than it calls for.
-Substitute chunks of chicken for the tuna.
-Leave out the tuna to make it a side dish.
-We like to add even more yummy chow mein noodles on top after it's on the plate!
1 can mushroom soup
¼ cup water
1 can tuna
1 T. butter
1 cup diced celery
½ cup chopped onion
½ cup chopped green pepper
Shredded cheddar cheese
Saute onion and celery in butter until tender-crisp. Combine all ingredients except the cheese and noodles in a casserole dish. Sprinkle top with cheese and then noodles. Bake at 350 degrees for 30-45 minutes.
Tricks & Ideas
-Cut up the veggies beforehand and store them in the refrigerator.
-You can't go wrong with adding more veggies than it calls for.
-Substitute chunks of chicken for the tuna.
-Leave out the tuna to make it a side dish.
-We like to add even more yummy chow mein noodles on top after it's on the plate!
Josh’s Homemade Macaroni and Cheese
1 cup elbow macaroni (4 oz.)
¼ cup chopped onion
1 T. butter
1 T. flour
Dash of pepper
1 ¼ cups milk
2 cups Velveeta, cut into cubes or your choice of shredded cheese
Cook macaroni according to package directions and drain well. Cook onion in butter till tender. Turn off heat and stir in flour and pepper. Add milk all at once. Heat over low-medium heat stirring frequently until thickened and bubbly. Add cheese and stir until melted. Stir macaroni into cheese sauce. Transfer to one quart casserole dish or 9-inch square pan. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. Let stand 10 minutes before serving.
¼ cup chopped onion
1 T. butter
1 T. flour
Dash of pepper
1 ¼ cups milk
2 cups Velveeta, cut into cubes or your choice of shredded cheese
Cook macaroni according to package directions and drain well. Cook onion in butter till tender. Turn off heat and stir in flour and pepper. Add milk all at once. Heat over low-medium heat stirring frequently until thickened and bubbly. Add cheese and stir until melted. Stir macaroni into cheese sauce. Transfer to one quart casserole dish or 9-inch square pan. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. Let stand 10 minutes before serving.
Cream Cheese Chicken Soup
This one might seem like a lot of work. But it is SO worth it!
1 small onion, chopped
1 T. butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken, chopped
2 T. parsley
¼ cup flour
1 cup milk
1 8-ounce package cream cheese, cubed
Saute onion in butter. Add broth, carrots, and potatoes. Bring to boil. Cover and simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt, and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mixture and bring to boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese. Cook and stir until melted.
Tricks & Ideas
-Cut up the raw chicken and boil it in water to cook it. Then you have your chicken broth.
-Remember, you can always use low fat or fat free cream cheese.
1 small onion, chopped
1 T. butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken, chopped
2 T. parsley
¼ cup flour
1 cup milk
1 8-ounce package cream cheese, cubed
Saute onion in butter. Add broth, carrots, and potatoes. Bring to boil. Cover and simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt, and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mixture and bring to boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese. Cook and stir until melted.
Tricks & Ideas
-Cut up the raw chicken and boil it in water to cook it. Then you have your chicken broth.
-Remember, you can always use low fat or fat free cream cheese.
Quick & Easy Yeast Rolls
1 package active dry yeast
¾ cup warm water
2 T. sugar
2 T. oil
½ tsp. salt
1 egg
1 cup flour
Dissolve yeast in warm water. Stir in rest of ingredients until smooth. Let rise 15 minutes. Add 1 ½ to 1 ¾ cups more flour. Knead. Divide into 16 balls. Put in a square pan and butter the tops. Cover and let rise 25 minutes. Bake 12-15 minutes at 425 degrees.
Tricks & Ideas
-My mom used to make these for holidays. I remember one Christmas seeing them rising on pans all over the table.
-Sometimes I make these for supper and then bag up the rest to use for yummy sandwiches to take to work with sandwich meat and cheese.
¾ cup warm water
2 T. sugar
2 T. oil
½ tsp. salt
1 egg
1 cup flour
Dissolve yeast in warm water. Stir in rest of ingredients until smooth. Let rise 15 minutes. Add 1 ½ to 1 ¾ cups more flour. Knead. Divide into 16 balls. Put in a square pan and butter the tops. Cover and let rise 25 minutes. Bake 12-15 minutes at 425 degrees.
Tricks & Ideas
-My mom used to make these for holidays. I remember one Christmas seeing them rising on pans all over the table.
-Sometimes I make these for supper and then bag up the rest to use for yummy sandwiches to take to work with sandwich meat and cheese.
Caramel Puffs
3 tubes of biscuits
½ pint (1 carton) whipping cream
1 cup brown sugar
Grease 9x13 pan. Cut each biscuit into fourths and throw into the pan. Mix whipping cream and brown sugar in the carton that you’ve opened all the way up. It works well with a fork. Pour over rolls. Bake at 350 degrees for 20 minutes. Let sit a few minutes after baking and then invert onto a cookie sheet larger than the pan. Do it fast or boiling caramel will run everywhere!
Tricks & Ideas
-Whipping cream is in little cartons like you had for milk in school. You can find it near the sour cream and cottage cheese.
½ pint (1 carton) whipping cream
1 cup brown sugar
Grease 9x13 pan. Cut each biscuit into fourths and throw into the pan. Mix whipping cream and brown sugar in the carton that you’ve opened all the way up. It works well with a fork. Pour over rolls. Bake at 350 degrees for 20 minutes. Let sit a few minutes after baking and then invert onto a cookie sheet larger than the pan. Do it fast or boiling caramel will run everywhere!
Tricks & Ideas
-Whipping cream is in little cartons like you had for milk in school. You can find it near the sour cream and cottage cheese.
Grandma Lorraine’s Easy Apple Crisp
5 cups sliced apples (tart!)
½ cup oatmeal
½ cup flour
½ cup brown sugar
½ tsp. cinnamon
¼ tsp. salt
¼ cup butter
Put apples in a 9x12 (or close) baking dish. Put remaining ingredients in a bowl and cut in butter to make the topping. Sprinkle topping over apples and bake at 350o about 40-45 minutes or until apples are done.
½ cup oatmeal
½ cup flour
½ cup brown sugar
½ tsp. cinnamon
¼ tsp. salt
¼ cup butter
Put apples in a 9x12 (or close) baking dish. Put remaining ingredients in a bowl and cut in butter to make the topping. Sprinkle topping over apples and bake at 350o about 40-45 minutes or until apples are done.
Chocolate Chip Pie
2 eggs
½ cup flour
½ cup sugar
½ cup brown sugar
¾ cup butter
1 cup chocolate chips
9-inch pie shell
Beat eggs on high for 3 minutes. Beat in flour and sugars until well blended. Beat in butter. Stir in chocolate chips. Pour into pie shell. Bake at 325o for 55 to 60 minutes or until knife inserted halfway between the edge and the center comes out clean and the top is golden brown. Cool completely.
Tricks & Ideas
-While the pie is baking the chocolate chips will fall to the bottom and create a layer of chocolate. That’s what it’s supposed to do so don’t think you did it wrong!
½ cup flour
½ cup sugar
½ cup brown sugar
¾ cup butter
1 cup chocolate chips
9-inch pie shell
Beat eggs on high for 3 minutes. Beat in flour and sugars until well blended. Beat in butter. Stir in chocolate chips. Pour into pie shell. Bake at 325o for 55 to 60 minutes or until knife inserted halfway between the edge and the center comes out clean and the top is golden brown. Cool completely.
Tricks & Ideas
-While the pie is baking the chocolate chips will fall to the bottom and create a layer of chocolate. That’s what it’s supposed to do so don’t think you did it wrong!
Cornflake Candy
1 package butterscotch chips
2 big spoonfuls of peanut butter
1 normal size box of corn flakes
Melt chips and peanut butter together. Pour over the corn flakes in a big bowl. Stir until coated. Drop by spoonfuls on waxed paper. Let dry in the refrigerator if necessary.
2 big spoonfuls of peanut butter
1 normal size box of corn flakes
Melt chips and peanut butter together. Pour over the corn flakes in a big bowl. Stir until coated. Drop by spoonfuls on waxed paper. Let dry in the refrigerator if necessary.
Rhubarb Cake
1 ½ cups brown sugar
½ cup butter
1 cup sour milk or buttermilk
1 egg
¼ tsp. salt
1 tsp. vanilla
2 cups flour
2 cups rhubarb, cut up
1 tsp. baking soda
Beat all ingredients together except rhubarb. Add rhubarb and mix well. Pour and spread into 9x13 pan. Bake at 350 degrees for 35-40 minutes.
Tricks & Ideas
½ cup butter
1 cup sour milk or buttermilk
1 egg
¼ tsp. salt
1 tsp. vanilla
2 cups flour
2 cups rhubarb, cut up
1 tsp. baking soda
Beat all ingredients together except rhubarb. Add rhubarb and mix well. Pour and spread into 9x13 pan. Bake at 350 degrees for 35-40 minutes.
- My mom always sprinkles the top with cinnamon and red and green sugars before baking. It's very pretty.
- You can make buttermilk by filling your measuring container almost to where it needs to be with milk and filling the rest of the way with vinegar. If you don’t have vinegar regular milk will always work fine.
- People will think you’re awesome if you cut up some rhubarb, freeze it, and make this in the middle of the winter!
- You can make buttermilk by filling your measuring container almost to where it needs to be with milk and filling the rest of the way with vinegar. If you don’t have vinegar regular milk will always work fine.
- People will think you’re awesome if you cut up some rhubarb, freeze it, and make this in the middle of the winter!
Fishy Families – Chocolate covered pretzels with a twist
1 package (12 oz.) chocolate chips
2 ½ C. pretzel goldfish crackers
1 container (4 oz.) multicolored nonpareils
Line a baking sheet with waxed paper and set aside. Place the chocolate in a microwavable bowl and melt. (Microwave on high for 1 minute. Stir. Microwave at 15 second intervals, stirring after each, until the chocolate melts.) Stir in the crackers to coat. Scoop up the cracker mixture with a tablespoon and drop onto the prepared baking sheet. Sprinkle with nonpareils. Repeat with remaining mixture and nonpareils. Refrigerate for 30 minutes or until the mixture is firm. Store in the refrigerator.
2 ½ C. pretzel goldfish crackers
1 container (4 oz.) multicolored nonpareils
Line a baking sheet with waxed paper and set aside. Place the chocolate in a microwavable bowl and melt. (Microwave on high for 1 minute. Stir. Microwave at 15 second intervals, stirring after each, until the chocolate melts.) Stir in the crackers to coat. Scoop up the cracker mixture with a tablespoon and drop onto the prepared baking sheet. Sprinkle with nonpareils. Repeat with remaining mixture and nonpareils. Refrigerate for 30 minutes or until the mixture is firm. Store in the refrigerator.
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