Tonight for our Monday Night dinner I made Chicken tetrazzini!! I had this once with leftover thanskgiving turkey and I loved it. I decided to try making it tonight! It was really good and my DH loved it as well! He loves Tuesday lunches, with all the leftovers of "my wonderful wives good cooking" :)
1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cup chicken broth
1 1/2 cup heavy cream
2 tablespoons sherry
1 cup Fresh Mushrooms, sliced
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
1 teaspoon nutmeg
1/2 cup bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cook chicken in olive oil and a little sherry, minced garlic. Set aside
in in another pan sautee mushrooms(and onions if you like)in butter. Set Aside
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned. With about 10 minutes left lightly covered the dish with breadcrumbs.
Monday, October 22, 2007
Baked Ziti
INGREDIENTS
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Baked Potatoe Soup
INGREDIENTS
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Slow cooker pot roast
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Mexican Lasagna
INGREDIENTS
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Creamy Chicken Lasagna
INGREDIENTS
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
Slow-Cooker Chicken Tortilla Soup
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Coffee Cake
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
My family has made this reciepe for years! very yummy when just out of the oven
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
My family has made this reciepe for years! very yummy when just out of the oven
Creamy Potato Pork Chop Casserole
1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
Chicken and Dumplings
3-4 chicken breast halves (with bones and skin)
1 onion, peeled and quartered
celery tops
salt & pepper to taste
2-3 carrots, peeled and diced
4 potatoes, peeled and quartered
2 cans cream of chicken soup (not the healthy, low-fat brand!)
1 and 2/3 cups Bisquick (not the reduced fat brand)
2/3 cup 2% milk
In a large Dutch oven, add water to cover chicken, onion and celery. Add salt and pepper and bring to boil. Continue to cook chicken over moderate heat, uncovered, until cooked.
Pour entire contents of pot through a colander, into another large pot.
Allow chicken to cool; remove skin and bones and discard along with the onion and celery.
Cut chicken into bite-size pieces.
Boil carrots and potatoes in broth until tender.
Mix the cream of chicken soup with some of the broth in a separate bowl.
Add soup mixture back to the pot and add the chicken to the soup.
In a separate bowl, mix the Bisquick and milk until soft dough forms.
Bring soup to boil.
Drop dumpling batter by the spoonful into the soup.
Reduce heat and cook, uncovered, for 15 minutes.
Place cover on pot and continue cooking for another 15 minutes.
1 onion, peeled and quartered
celery tops
salt & pepper to taste
2-3 carrots, peeled and diced
4 potatoes, peeled and quartered
2 cans cream of chicken soup (not the healthy, low-fat brand!)
1 and 2/3 cups Bisquick (not the reduced fat brand)
2/3 cup 2% milk
In a large Dutch oven, add water to cover chicken, onion and celery. Add salt and pepper and bring to boil. Continue to cook chicken over moderate heat, uncovered, until cooked.
Pour entire contents of pot through a colander, into another large pot.
Allow chicken to cool; remove skin and bones and discard along with the onion and celery.
Cut chicken into bite-size pieces.
Boil carrots and potatoes in broth until tender.
Mix the cream of chicken soup with some of the broth in a separate bowl.
Add soup mixture back to the pot and add the chicken to the soup.
In a separate bowl, mix the Bisquick and milk until soft dough forms.
Bring soup to boil.
Drop dumpling batter by the spoonful into the soup.
Reduce heat and cook, uncovered, for 15 minutes.
Place cover on pot and continue cooking for another 15 minutes.
Monday, October 8, 2007
Italian Style Pork Chops
mmmmmmmmmnnn My house smells so good right now with cooking and new candles I just got! If you have never tried party Lite candles they are awesome! They give out so much scent! Their reed diffusers are awesome too!
Anyway for our Monday night dinner tonight, I am cooking Italian Style Pork Chops--see recipe below and Sour Scream Scallop potatoe casserole(receipe in archives). I have been missing having wine with our dinner so i got apple cider to drink in my glass tonight! It obivously won't taste the same but maybe it will trick my mind.
I'm sorry I can't post pictures at the moment. My digtal camera went on the firtz! So for now I am taking them old style and will have them up later. Enjoy the recipe!
INGREDIENTS
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Anyway for our Monday night dinner tonight, I am cooking Italian Style Pork Chops--see recipe below and Sour Scream Scallop potatoe casserole(receipe in archives). I have been missing having wine with our dinner so i got apple cider to drink in my glass tonight! It obivously won't taste the same but maybe it will trick my mind.
I'm sorry I can't post pictures at the moment. My digtal camera went on the firtz! So for now I am taking them old style and will have them up later. Enjoy the recipe!
INGREDIENTS
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Sunday, October 7, 2007
Wingless Buffalo Chicken Pizza
1 pound chicken breast cutlets
extra-virgin oil for drizzling
2 teaspoons grill seasoning, such as McCormicks Montreal Steak seasoning
1 pizza dough, store bought
cornmeal or flour for dusting
2 tablesppons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack Cheese
1/2 cup crumbled blue cheese
3 scallions, thinly sliced
Preheat the oven to 425. Preheat a grill pan over high heat.
Place the chicken on a plate and drizzle with oil. Season it with the grill seasoning. When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
Stretch the dough to form a pizza, using cornmeal or flour to help you handle it. If you let it rest and warm up for a few mintues, it will handle more easily. Set the pizza pan to the side.
In a medium skillet over medium heat, melt the butter and stir in the worcestershire, hot sauce, and tomato sauce.
Remove the chicken from the grill pan and slice it thin. Add the Chicken to the sauce and stir to coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake for 18 minutes, or until crisp.
extra-virgin oil for drizzling
2 teaspoons grill seasoning, such as McCormicks Montreal Steak seasoning
1 pizza dough, store bought
cornmeal or flour for dusting
2 tablesppons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack Cheese
1/2 cup crumbled blue cheese
3 scallions, thinly sliced
Preheat the oven to 425. Preheat a grill pan over high heat.
Place the chicken on a plate and drizzle with oil. Season it with the grill seasoning. When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
Stretch the dough to form a pizza, using cornmeal or flour to help you handle it. If you let it rest and warm up for a few mintues, it will handle more easily. Set the pizza pan to the side.
In a medium skillet over medium heat, melt the butter and stir in the worcestershire, hot sauce, and tomato sauce.
Remove the chicken from the grill pan and slice it thin. Add the Chicken to the sauce and stir to coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake for 18 minutes, or until crisp.
Chicekn Parm Pizza
Cornmeal or flour, to handle dough
1 pizza dough, store bought
2 tablespoons Extra-virgin oil.
1 pound ground chicken
3 garlic cloves, chopped
1 small onion, chopped
salt and pepper
handful of fresh parsley leafs, chopped
a couple pinches of red pepper flakes
a couple pinches of dried oregano cheese
1 1/2 cups shredded Provolone cheese
1 cup grated Parmigiano-Reggiano Cheese
5 or 6 fresh Basil leaves, shredded or torn
1 8 ounce jar of tomato sauce
Preheat the oven to 425
Coat your hands and the work surface with a little cormeal or flour and, using your hand or a rolling pin, form a 14-inch round pizza. Place the pizza on a pizza baking tray and prick the dough with a fork in several places. Drizzle a little bit of virgin oil over the dough and place it in the oven. Bake it for 10 minutes.
Meanwhile, heat a deep skillet over medium-high heat with the 2 tablesppons of oil Add the meat and brown it, breaking it up with a wooden spoon. To the browned meat, add the garlic and onions and season them with salt and pepper. Cook them together for 5 to 6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat the sauce through.
Remove the pizza from the oven after 10 minutes and top it with the meat sauce, then scatter the cheeses over all. Return it to the oven and bake it until it's golden and bubbly, another 10 to 12 minutes. Top the pizza with shredded basil.
I'm going to make this next football Sunday! I will let you know how my husband likes it! I'm sure he will rename it to something football wise!
1 pizza dough, store bought
2 tablespoons Extra-virgin oil.
1 pound ground chicken
3 garlic cloves, chopped
1 small onion, chopped
salt and pepper
handful of fresh parsley leafs, chopped
a couple pinches of red pepper flakes
a couple pinches of dried oregano cheese
1 1/2 cups shredded Provolone cheese
1 cup grated Parmigiano-Reggiano Cheese
5 or 6 fresh Basil leaves, shredded or torn
1 8 ounce jar of tomato sauce
Preheat the oven to 425
Coat your hands and the work surface with a little cormeal or flour and, using your hand or a rolling pin, form a 14-inch round pizza. Place the pizza on a pizza baking tray and prick the dough with a fork in several places. Drizzle a little bit of virgin oil over the dough and place it in the oven. Bake it for 10 minutes.
Meanwhile, heat a deep skillet over medium-high heat with the 2 tablesppons of oil Add the meat and brown it, breaking it up with a wooden spoon. To the browned meat, add the garlic and onions and season them with salt and pepper. Cook them together for 5 to 6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat the sauce through.
Remove the pizza from the oven after 10 minutes and top it with the meat sauce, then scatter the cheeses over all. Return it to the oven and bake it until it's golden and bubbly, another 10 to 12 minutes. Top the pizza with shredded basil.
I'm going to make this next football Sunday! I will let you know how my husband likes it! I'm sure he will rename it to something football wise!
"kicking" Monte Cristo
Marble Rye Bread
Deli Ham and Turkey
Swiss Cheese
eggs
Favorite kind of coleslaw(we use KFC)
Thousand Island Dressing
Directions:
Dip Bread in to beaten egg. Place one piece of bread on to skillet. Spread a little of thousand Island on bread. Put 2 slices of turkey, one slice swiss cheese, coleslaw, 2 slices of ham and finish off with second piece of bread with thousand Island spread on it. Flip sandwhich until golden brown on both sides.
This is a big but yummy sandwhich!
Deli Ham and Turkey
Swiss Cheese
eggs
Favorite kind of coleslaw(we use KFC)
Thousand Island Dressing
Directions:
Dip Bread in to beaten egg. Place one piece of bread on to skillet. Spread a little of thousand Island on bread. Put 2 slices of turkey, one slice swiss cheese, coleslaw, 2 slices of ham and finish off with second piece of bread with thousand Island spread on it. Flip sandwhich until golden brown on both sides.
This is a big but yummy sandwhich!
Cracker Barrel Hash Brown Casserole
1 cup milk
1/2 cup beef broth
1 TBS butter or margarine, melted and divided
1 tsp salt
1/4 tsp pepper
Dash garlic pepper
1 package (30 oz) frozen country style shredded hash brown potatoes
2 cups (8oz) shredded Colby cheese
Directions
In a large bowl, combine the milk, brother, 1 TSP butter, salt, pepper, and garlic powder. Stir in hash browns.
Heat remaining butter in a large nonstick skillet. Add hash brown mixture.
Cook and stir over medium heat until potatoes are heated through.
Stir in cheese.
Transfer to a greased shallow 2 quart baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until potatoes are tender.
1/2 cup beef broth
1 TBS butter or margarine, melted and divided
1 tsp salt
1/4 tsp pepper
Dash garlic pepper
1 package (30 oz) frozen country style shredded hash brown potatoes
2 cups (8oz) shredded Colby cheese
Directions
In a large bowl, combine the milk, brother, 1 TSP butter, salt, pepper, and garlic powder. Stir in hash browns.
Heat remaining butter in a large nonstick skillet. Add hash brown mixture.
Cook and stir over medium heat until potatoes are heated through.
Stir in cheese.
Transfer to a greased shallow 2 quart baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until potatoes are tender.
Crockpot cordon Bleu
Crockpot recipe for chicken stuffed with swiss cheese, ham, and Parmesan cheese. A flavorful crockpot stuffed chicken roll recipe, cordon bleu.
6 chicken breast halves
6 slices ham
6 slices Swiss cheese
1/2 c. flour
1/2 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
3 tablespoons oil
1 can cream of chicken soup
1/2 cup dry white wine
Directions:
Place each chicken breast half between pieces of plastic wrap and pound gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks or kitchen twine.
Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all sides. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked with 2 tablespoons cold water). Cook for about 20 minutes longer, until thickened.
Serves 6.
6 chicken breast halves
6 slices ham
6 slices Swiss cheese
1/2 c. flour
1/2 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
3 tablespoons oil
1 can cream of chicken soup
1/2 cup dry white wine
Directions:
Place each chicken breast half between pieces of plastic wrap and pound gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks or kitchen twine.
Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all sides. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked with 2 tablespoons cold water). Cook for about 20 minutes longer, until thickened.
Serves 6.
CHICKEN ENCHILADAS
1 chicken cooked and deboned (use rotisserie)
1 16 oz carton sour cream
1 can Cream of Chicken soup
1 bell pepper, chopped
1 onion, chopped
1 tablespoon chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas
Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside.
When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind.
For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used.
Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses.
Bake in 350°F oven until bubbly and slightly brown.
30 minutes
1 16 oz carton sour cream
1 can Cream of Chicken soup
1 bell pepper, chopped
1 onion, chopped
1 tablespoon chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas
Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside.
When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind.
For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used.
Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses.
Bake in 350°F oven until bubbly and slightly brown.
30 minutes
Snicker Bar cookies
2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped, cut in half
In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
Beat well.
Add flour, baking soda, baking powder and salt.
Mix well.
Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
Place 4 inches apart on ungreased cookie sheet.
Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
Cool 10 minutes and remove from cookie sheets.
Makes 20 HUGE cookies.
I love this cookies!!! I always get asked to make them again!
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped, cut in half
In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
Beat well.
Add flour, baking soda, baking powder and salt.
Mix well.
Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
Place 4 inches apart on ungreased cookie sheet.
Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
Cool 10 minutes and remove from cookie sheets.
Makes 20 HUGE cookies.
I love this cookies!!! I always get asked to make them again!
Frenxh Onion Soup
5-6 sweet onions
2 cans beef broth
1 cube beef bouillion
texas toast (cheese optional)
1 tbsp butter
provolone or swiss cheese
salt and pepper
Melt butter in skillet and saute onions until golden brown. In sauce pan add onions, beef broth, and beef bouillion. Simmer for about 20 minutes.
Cook toast according to package. Once soup has simmered, add to crock. Cut toast in half and place on top and submerge into soup in crock.
Cover with provolone or swiss cheese and bake in oven for 5-7 minutes until cheese is golden brown.
2 cans beef broth
1 cube beef bouillion
texas toast (cheese optional)
1 tbsp butter
provolone or swiss cheese
salt and pepper
Melt butter in skillet and saute onions until golden brown. In sauce pan add onions, beef broth, and beef bouillion. Simmer for about 20 minutes.
Cook toast according to package. Once soup has simmered, add to crock. Cut toast in half and place on top and submerge into soup in crock.
Cover with provolone or swiss cheese and bake in oven for 5-7 minutes until cheese is golden brown.
Banana Sour Cream Bread
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Taco Bake
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup water
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.
Note: If you like the crunch of a taco Add one package(12) white or yellow taco shells, broken. Layer half of broken shells on the bottom of baking dish, cover with half meat mixture, sprinkle with some cheese. Repeat with remaining ingredients.
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup water
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.
Note: If you like the crunch of a taco Add one package(12) white or yellow taco shells, broken. Layer half of broken shells on the bottom of baking dish, cover with half meat mixture, sprinkle with some cheese. Repeat with remaining ingredients.
Mushroom steak over rice
2 teaspoons sesame oil
1 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (1 ounce) envelope dry onion soup mix
1/2 cup diced onion
1 cup fresh mushrooms
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish or larger with sesame oil.
Place the beef, cream of mushroom soup, soup mix and onion into the prepared baking dish and stir to blend.
Cover and cook for 1 hour, or until meat is tender. Add sauted mushrooms with 2o minutes left.
1 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (1 ounce) envelope dry onion soup mix
1/2 cup diced onion
1 cup fresh mushrooms
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish or larger with sesame oil.
Place the beef, cream of mushroom soup, soup mix and onion into the prepared baking dish and stir to blend.
Cover and cook for 1 hour, or until meat is tender. Add sauted mushrooms with 2o minutes left.
BBQ Pork Sandwhiches
INGREDIENTS
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Beef Stew--crockpot
3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour
DIRECTIONS
Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour
DIRECTIONS
Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
Cheddar Baked Chicken
1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Baked Macaroni and Cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Leftovers work great fro fried Mac and Cheese
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Leftovers work great fro fried Mac and Cheese
Sloppy Chicken Mini Sammies
12 bake-off dinner rolls, any brand
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water
Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water
Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.
Tuesday, October 2, 2007
Monday, October 1, 2007
Santa Fe Chicken Salad
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 head romaine lettuce, rinsed and dried
2 bunches green onions, chopped
1 large tomato, chopped
1 1/2 cups shredded Cheddar and Monetary cheese blend
5 (10 inch) flour tortillas
1/2 cup ranch-style salad dressing
1/2 cup salsa
1/4 cup sour cream
In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad. This salad is great with sour cream or guacamole on top as well!
Stolen from Allrecepies again. I haven't gotten to try this yet. My favorite Salad is a lot like this at AppleBees so I'm excited to try it.
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 head romaine lettuce, rinsed and dried
2 bunches green onions, chopped
1 large tomato, chopped
1 1/2 cups shredded Cheddar and Monetary cheese blend
5 (10 inch) flour tortillas
1/2 cup ranch-style salad dressing
1/2 cup salsa
1/4 cup sour cream
In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad. This salad is great with sour cream or guacamole on top as well!
Stolen from Allrecepies again. I haven't gotten to try this yet. My favorite Salad is a lot like this at AppleBees so I'm excited to try it.
Spinach Stuffed Chicken Breasts
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.
Stolen from allrecipes.com
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.
Stolen from allrecipes.com
Doughnuts!
3 1/3 cups Flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons shortening
2 eggs
1/4 cup milk
Heat oil in deep fat fryer or frying pan to 375. Measure 1 1/2 cups flour and remaining ingredients into lare mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping occasionally. Stir in rest of flour.
Roll dough onto well floured surfaace roll around lightly to coat with flour. Roll dough gently 3/8 inches thick. Cut with flour doughnut cutter.
Put doughnuts into grease. Turn as they rise to surface. Fry to 2 to 3 minutes or until golden brown on good sides. Carefully remove, drain role in sugar, frost, sprinkle with sugar, or leave plain.
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons shortening
2 eggs
1/4 cup milk
Heat oil in deep fat fryer or frying pan to 375. Measure 1 1/2 cups flour and remaining ingredients into lare mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping occasionally. Stir in rest of flour.
Roll dough onto well floured surfaace roll around lightly to coat with flour. Roll dough gently 3/8 inches thick. Cut with flour doughnut cutter.
Put doughnuts into grease. Turn as they rise to surface. Fry to 2 to 3 minutes or until golden brown on good sides. Carefully remove, drain role in sugar, frost, sprinkle with sugar, or leave plain.
Sour Cream cut out cookies!
1/2 cup shortning
1 cup sugar
1 egg
1tsp vanilla
2 1/2 flour
1tsp soda
1/2tsp salt
1/4tsp nutmeg
1/2cup sour cream
Preheat oven at 325. Mix shortneing, sugar, egg, and vanilla. In a large bowl blend all dry ingredients together. Add to sugar mixture alternatively with sour cream. Bake for 8 to 10 minutes
My family has made these for years
1 cup sugar
1 egg
1tsp vanilla
2 1/2 flour
1tsp soda
1/2tsp salt
1/4tsp nutmeg
1/2cup sour cream
Preheat oven at 325. Mix shortneing, sugar, egg, and vanilla. In a large bowl blend all dry ingredients together. Add to sugar mixture alternatively with sour cream. Bake for 8 to 10 minutes
My family has made these for years
Fruit Dip! Great with strawberries and apples
1 jar of marshmellow fluff
1 package of cream cheese.
combine the two ingredients and chill!
easy and perfect for fruit!
1 package of cream cheese.
combine the two ingredients and chill!
easy and perfect for fruit!
EASY EASY cocktail meatballs
1 bag of frozen Itilian style meatballs
1 bottle of Baby Ray BBQ sauce
Cook meatballs in oven according to package. Place meatballs in a crockpot and let them simmer with the BBQ sauce.
So easy, but I get so many compliments!
1 bottle of Baby Ray BBQ sauce
Cook meatballs in oven according to package. Place meatballs in a crockpot and let them simmer with the BBQ sauce.
So easy, but I get so many compliments!
Spicy Logs
1lb spicy hot ground sasuage
1/2 cup minced onions
1 large jar of any spaghetti sauce. I use prego garlic and onion
1 or 2 eggs
2 cups ricotta cheese
1 cup mozzarella cheese
1/2 grated parm cheese
1 package manicotti shells
Cook Manicotti Shells according to package. Cool and set apart on wax paper. Sautee meat, onion, drain. . Combine ricotta and mozzarella cheese with the egg. Combine meat and the cheese mixture. Stuff shells with the meat and cheese. take a baking pan and lay half of tomatoe sauce on bottom of pan. Place the shells in the bar and cover with remaining sauce and meat mixture. Bake in Oven at 350 for 30 to 45 minutes. when the shells are almost done top them with the parm cheese.
My Husbands fav dish
1/2 cup minced onions
1 large jar of any spaghetti sauce. I use prego garlic and onion
1 or 2 eggs
2 cups ricotta cheese
1 cup mozzarella cheese
1/2 grated parm cheese
1 package manicotti shells
Cook Manicotti Shells according to package. Cool and set apart on wax paper. Sautee meat, onion, drain. . Combine ricotta and mozzarella cheese with the egg. Combine meat and the cheese mixture. Stuff shells with the meat and cheese. take a baking pan and lay half of tomatoe sauce on bottom of pan. Place the shells in the bar and cover with remaining sauce and meat mixture. Bake in Oven at 350 for 30 to 45 minutes. when the shells are almost done top them with the parm cheese.
My Husbands fav dish
Veggie Pizza
2pkg. Pillsbury crescent rolls
2(8oz) pkg. cream cheese
2/3 cup miracle whip
1tsp. dill weed
1tsp. dried minced onion
tomato wedges
diced onion
sliced olives
chopped peppers
Lightly grease a 12x15 cookie sheet. Press out cresecent rolls for crust. Bake at 400 for 10 minutes, then let cool. Mix cream cheese, Miracle whip, dill weed and diced onion and spread on crust. Top with veggies and serve.
2(8oz) pkg. cream cheese
2/3 cup miracle whip
1tsp. dill weed
1tsp. dried minced onion
tomato wedges
diced onion
sliced olives
chopped peppers
Lightly grease a 12x15 cookie sheet. Press out cresecent rolls for crust. Bake at 400 for 10 minutes, then let cool. Mix cream cheese, Miracle whip, dill weed and diced onion and spread on crust. Top with veggies and serve.
Spicy Chicken "TouchDown" Tacos
1lb ground chicken
1 large bottle of taco sauce. I use ortega medium. use mild or hot to your liking
chilli powder--to taste
1 packet of taco seasoning.
Brown Chicken. Add taco sauce, chilli powder, and taco sauce until hot.
add cheese, onion, tomatoe, lettuce.....whatever toppings you like!
This is really quick and easy to make! Really yummy though! My DH loves these!! We cook these on football Sundays! Husband came up with the name :)
1 large bottle of taco sauce. I use ortega medium. use mild or hot to your liking
chilli powder--to taste
1 packet of taco seasoning.
Brown Chicken. Add taco sauce, chilli powder, and taco sauce until hot.
add cheese, onion, tomatoe, lettuce.....whatever toppings you like!
This is really quick and easy to make! Really yummy though! My DH loves these!! We cook these on football Sundays! Husband came up with the name :)
Bacon wrapped Chicken
4Boneless chicken Breast
8 slices of uncooked bacon
8 slices of beef or ham budding
1 lrg can of cream of mushroom soup.
2 cups shredded cheese
Take the chicken breast wrap 2 slices of the budding meat around the chicken, hold the budding in place by wrapping slices of bacon around the chicken. Place chicken in a large pan and cover with cream of mushroom. Bake at 350 for about an hour or until chicken is cooked(170degress). When chicken is about finished top with cheese and bake until cheese is melted. Grind pepper onto for taste if desired.
great with Rice!
8 slices of uncooked bacon
8 slices of beef or ham budding
1 lrg can of cream of mushroom soup.
2 cups shredded cheese
Take the chicken breast wrap 2 slices of the budding meat around the chicken, hold the budding in place by wrapping slices of bacon around the chicken. Place chicken in a large pan and cover with cream of mushroom. Bake at 350 for about an hour or until chicken is cooked(170degress). When chicken is about finished top with cheese and bake until cheese is melted. Grind pepper onto for taste if desired.
great with Rice!
Cream of Mushroom pork and potatoes
Boneless pork chops
6 to 7 potatoes, peeled and sliced
pepper, salt to season pork chops
1lrg can of cream of mushroom soup(26ounce)
1small can(10.75) of mushroom soup
1 1/4 cup milk
Brown pork chops in a greased pan.
Combine the pork chops and potatoes in a large greased pan. Cover with cream of mushroom soup, add milk.
cover and bake at 350 for about an hour and a half. or until potatoes are tender. Stir occasionally to keep chops from sticking.
6 to 7 potatoes, peeled and sliced
pepper, salt to season pork chops
1lrg can of cream of mushroom soup(26ounce)
1small can(10.75) of mushroom soup
1 1/4 cup milk
Brown pork chops in a greased pan.
Combine the pork chops and potatoes in a large greased pan. Cover with cream of mushroom soup, add milk.
cover and bake at 350 for about an hour and a half. or until potatoes are tender. Stir occasionally to keep chops from sticking.
Sour Cream Scalloped Potatoes
7 or 8 potatoes....You could use 1(32ounce) frozen cubed hash browns
2 cups sour cream
1 can(10.75) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1/2 cup butter
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 cup crushed cornflakes
Large bowl, combine the first eight ingredients. Pour into an ungreased 2-1/2qt. baking dish. Bake, uncovered, at 350F for 1 hour. Sprinkle with cornflakes, return to the oven for 10 minutes.
2 cups sour cream
1 can(10.75) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1/2 cup butter
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 cup crushed cornflakes
Large bowl, combine the first eight ingredients. Pour into an ungreased 2-1/2qt. baking dish. Bake, uncovered, at 350F for 1 hour. Sprinkle with cornflakes, return to the oven for 10 minutes.
Turkey Rollup
2 (8-oz.) pkgs. nonfat cream cheese, softened
3 whole green onions, finely chopped
1-oz. pkg. dry nonfat ranch salad dressing mix
6 low-fat flour tortillas or soft lahvosh
1/2 lb. low-fat turkey breast, roast beef, chicken or ham slices
6 whole iceberg lettuce leaves
Directions:
Combine cream cheese, green onions and ranch mix; blend ingredients until mixed.
Divide cream cheese mixture among tortillas, spreading an even layer on each tortilla.
Place a lettuce leaf on each tortilla and top with 3 or 4 slices turkey breast.
Roll tortilla tightly in plastic wrap and refrigerate up to 2 days.
3 whole green onions, finely chopped
1-oz. pkg. dry nonfat ranch salad dressing mix
6 low-fat flour tortillas or soft lahvosh
1/2 lb. low-fat turkey breast, roast beef, chicken or ham slices
6 whole iceberg lettuce leaves
Directions:
Combine cream cheese, green onions and ranch mix; blend ingredients until mixed.
Divide cream cheese mixture among tortillas, spreading an even layer on each tortilla.
Place a lettuce leaf on each tortilla and top with 3 or 4 slices turkey breast.
Roll tortilla tightly in plastic wrap and refrigerate up to 2 days.
MONTEREY CHICKEN - RICE BAKE
1/2 c. cottage cheese (low fat can be substituted)
1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 can (10 3/4 oz.) cream of chicken soup
1 tsp. salt (can be omitted)
1/8 tsp. garlic powder
3 c. cooked chicken in lg. pieces (or chunks if you prefer)
3 c. cooked rice
1 c. grated Monterey Jack cheese
2 tomatoes, chopped
3/4 c. crushed corn chips or tortilla chips
Blend cottage cheese, cream cheese and sour cream until smooth. Add mixture to remaining ingredients except corn chips. Pour into shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes. 6 generous servings. Freezes well.
1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 can (10 3/4 oz.) cream of chicken soup
1 tsp. salt (can be omitted)
1/8 tsp. garlic powder
3 c. cooked chicken in lg. pieces (or chunks if you prefer)
3 c. cooked rice
1 c. grated Monterey Jack cheese
2 tomatoes, chopped
3/4 c. crushed corn chips or tortilla chips
Blend cottage cheese, cream cheese and sour cream until smooth. Add mixture to remaining ingredients except corn chips. Pour into shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes. 6 generous servings. Freezes well.
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