Chinese Cashew Chicken
by:cdkitchen
Serves: 4
Ingredients:
1 cup diced cooked chicken
1 cup diced celery
1/2 cup minced onion
1 can (10.75 oz. size) cream of mushroom soup
1 can (16 oz. size) bean sprouts -- drained
1 tablespoon soy sauce
1 cup cashews -- coarsely chopped
1 can (5.5 oz. size) chow mein noodles
Directions:
Combine all ingredients except chow mein noodles in Crock-Pot; stir well. Cover and cook on Low for 5 to 9 hours or on High for 2 to 3 hours.
Serve over chow mein noodles.
Tuesday, December 25, 2007
Sunday, December 23, 2007
Cheesy Vegetable Soup (crockpot)
Cheesy Vegetable Soup
by: cdkitchen
Serves: 5
Ingredients:
1 pound ground beef
1 package (10 ounce size) frozen corn kernels
1 cup cubed potatoes
1 cup thinly sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 cups water
2 cubes beef bouillon cube
3/4 teaspoon hot pepper sauce
1 jar (16 ounce size) processed cheese sauce
Directions:
Brown the ground beef and drain.
Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
Add cheese sauce and gently stir until well blended.
Nutrition Info:
Amount Per Serving
Calories: 622
Total Fat: 43.3g
Cholesterol: 144mg
Sodium: 1931mg
Total Carbs: 29.9g
Dietary Fiber: 3.8g
Protein: 28.9g
by: cdkitchen
Serves: 5
Ingredients:
1 pound ground beef
1 package (10 ounce size) frozen corn kernels
1 cup cubed potatoes
1 cup thinly sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 cups water
2 cubes beef bouillon cube
3/4 teaspoon hot pepper sauce
1 jar (16 ounce size) processed cheese sauce
Directions:
Brown the ground beef and drain.
Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
Add cheese sauce and gently stir until well blended.
Nutrition Info:
Amount Per Serving
Calories: 622
Total Fat: 43.3g
Cholesterol: 144mg
Sodium: 1931mg
Total Carbs: 29.9g
Dietary Fiber: 3.8g
Protein: 28.9g
Pizza Meatballs (crockpot)
Pizza Meatballs
by:cdkitchen
Serves: 6
3/4 pound ground beef
1/2 teaspoon onion powder
1/2 egg
1/2 cup panko bread crumbs
3/4 teaspoon freshly chopped garlic
1/2 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
4 ounces mozzarella cheese, cut into 1/4-inch cubes
***Sauce***
1 can (15-ounce size) tomato sauce (more if desired)
1/2 can (15-ounce size) crushed tomatoes
Italian seasoning, to taste
1/2 chopped medium onion
3/4 teaspoon fresh chopped garlic
Directions:
Preheat oven to 350 degrees F. Line a flat baking sheet with parchment paper.
In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
by:cdkitchen
Serves: 6
3/4 pound ground beef
1/2 teaspoon onion powder
1/2 egg
1/2 cup panko bread crumbs
3/4 teaspoon freshly chopped garlic
1/2 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
4 ounces mozzarella cheese, cut into 1/4-inch cubes
***Sauce***
1 can (15-ounce size) tomato sauce (more if desired)
1/2 can (15-ounce size) crushed tomatoes
Italian seasoning, to taste
1/2 chopped medium onion
3/4 teaspoon fresh chopped garlic
Directions:
Preheat oven to 350 degrees F. Line a flat baking sheet with parchment paper.
In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
Friday, December 21, 2007
Easy Meatballs (crockpot)
Easy Meatballs (crockpot)
by: cdkitchen
Serves: 8
Cook Time: 6-8 hours
Ingredients:
3/4 pound ground beef
5/8 cup Italian seasoned bread crumbs
1/8 cup chopped fresh parsley
1 clove garlic, minced
1/2 medium yellow onion, chopped
1/2 egg, beaten
1/2 jar (28 ounce size) spaghetti sauce
1/2 can (16 ounce size) crushed tomatoes
1/2 can (14.25 ounce size) tomato puree
Directions:
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Nutrition Info:
Amount Per Serving
Calories: 165
Total Fat: 6.9g
Cholesterol: 39mg
Sodium: 503mg
Total Carbs: 15.6g
Dietary Fiber: 2.3g
Protein: 10.5g
by: cdkitchen
Serves: 8
Cook Time: 6-8 hours
Ingredients:
3/4 pound ground beef
5/8 cup Italian seasoned bread crumbs
1/8 cup chopped fresh parsley
1 clove garlic, minced
1/2 medium yellow onion, chopped
1/2 egg, beaten
1/2 jar (28 ounce size) spaghetti sauce
1/2 can (16 ounce size) crushed tomatoes
1/2 can (14.25 ounce size) tomato puree
Directions:
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Nutrition Info:
Amount Per Serving
Calories: 165
Total Fat: 6.9g
Cholesterol: 39mg
Sodium: 503mg
Total Carbs: 15.6g
Dietary Fiber: 2.3g
Protein: 10.5g
All Day Beef Stew (Crockpot)
All Day Beef Stew (Crockpot)
by: cdkitchen
Serves: 7 (can easily be doubled for large crowd)
Ingredients:
3 potatoes, peeled and cut into bite size pieces
4 carrots, peeled and sliced
1 1/2 medium onions, coarsely chopped
1 pound stew beef
1/2 can (15 oz. size) diced tomatoes
1/2 can (15 oz. size) tomato sauce
1/2 green pepper, coarsely chopped
1/2 tablespoon minced garlic
Salt and pepper to taste
1/2 cup water
Directions:
Combine all ingredients in crock and cook on high setting for 1 hour then turn to low and cook all day. You should give the stew a good stir when you turn it to low.
by: cdkitchen
Serves: 7 (can easily be doubled for large crowd)
Ingredients:
3 potatoes, peeled and cut into bite size pieces
4 carrots, peeled and sliced
1 1/2 medium onions, coarsely chopped
1 pound stew beef
1/2 can (15 oz. size) diced tomatoes
1/2 can (15 oz. size) tomato sauce
1/2 green pepper, coarsely chopped
1/2 tablespoon minced garlic
Salt and pepper to taste
1/2 cup water
Directions:
Combine all ingredients in crock and cook on high setting for 1 hour then turn to low and cook all day. You should give the stew a good stir when you turn it to low.
Sweet Potatoes and Pears
Recipe for: Sweet Potatoes and Pears
Serves: 4
From the Kitchen of: Janelle Pelkey
Preheat oven: 350
Cook Time: 20-30 minutes
Ingredients
4 cans (15oz each) cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup brown sugar, packed
1/3 cup chopped pecans
3 tablespoons flour
3 tablespoons butter, melted
Instructions
Preheat oven to 350. In an 8 inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, flour and butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes.
Serves: 4
From the Kitchen of: Janelle Pelkey
Preheat oven: 350
Cook Time: 20-30 minutes
Ingredients
4 cans (15oz each) cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup brown sugar, packed
1/3 cup chopped pecans
3 tablespoons flour
3 tablespoons butter, melted
Instructions
Preheat oven to 350. In an 8 inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, flour and butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes.
Chicken Noodle Casserole (Crockpot)
Chicken Noodle Casserole
by: Taylore Coulombe
2 chicken breasts
2 cans cream of chicken
season w/ pepper and lawry's seasoning salt
Put all this in the crockpot on LOW all day
10 minutes before dinner time
Boil 2/3 bag of extra wide egg noodles
cut up chickin into bite size pieces
mix all together and serve
Here's the same recipe but a slightly different take from
Janelle Pelkey
Recipe for: Chicken Noodle Casserole
Serves: 4-6
From the Kitchen of: Janelle Pelkey
Ingredients
2 large chicken breasts
3 cans of cream of chicken soup
_ soup can of water
1 Tsp pepper
1Tsp Lawry’s Seasoning Salt
2/3 bag of thick egg noodles
Recipe instructions
Put chicken (frozen is fine), 3 cans soup, _ can of water, and spices in crockpot on med for 6-8 hours. Boil noodles right before serving. Shred chicken in crockpot. Add egg noodles to crokpot when cooked and serve.
~~~So yummy! Perfect for weeknight meals.
by: Taylore Coulombe
2 chicken breasts
2 cans cream of chicken
season w/ pepper and lawry's seasoning salt
Put all this in the crockpot on LOW all day
10 minutes before dinner time
Boil 2/3 bag of extra wide egg noodles
cut up chickin into bite size pieces
mix all together and serve
Here's the same recipe but a slightly different take from
Janelle Pelkey
Recipe for: Chicken Noodle Casserole
Serves: 4-6
From the Kitchen of: Janelle Pelkey
Ingredients
2 large chicken breasts
3 cans of cream of chicken soup
_ soup can of water
1 Tsp pepper
1Tsp Lawry’s Seasoning Salt
2/3 bag of thick egg noodles
Recipe instructions
Put chicken (frozen is fine), 3 cans soup, _ can of water, and spices in crockpot on med for 6-8 hours. Boil noodles right before serving. Shred chicken in crockpot. Add egg noodles to crokpot when cooked and serve.
~~~So yummy! Perfect for weeknight meals.
Hearty Chili (crockpot)
Hearty Chili
by: Stephanie
Cook Time: 4-10 hours (the longer you cook it, the better it tastes)
Serves: 4-6
1 lb browned ground sirloin, turkey, or chicken (I like to brown the meat with diced onion)
2 can's chili beans
1 can red kidney beans
1 can tomatoes and green chili's (if you like it a little spicier add two cans)
1 can corn (drained)
1 can tomato sauce
1 pkt chili seasoning (i like lawry's)
Mix all together and cook on low at least 4 hours but you can cook it as long at 10...longer you cook it the better flavor it takes on
by: Stephanie
Cook Time: 4-10 hours (the longer you cook it, the better it tastes)
Serves: 4-6
1 lb browned ground sirloin, turkey, or chicken (I like to brown the meat with diced onion)
2 can's chili beans
1 can red kidney beans
1 can tomatoes and green chili's (if you like it a little spicier add two cans)
1 can corn (drained)
1 can tomato sauce
1 pkt chili seasoning (i like lawry's)
Mix all together and cook on low at least 4 hours but you can cook it as long at 10...longer you cook it the better flavor it takes on
Thursday, December 20, 2007
Makeover Rocky Road Fudge Brownies
Makeover Rocky Road Fudge Brownies
by: Taste of Home: Light Desserts
Yield: 2 dozen.
INGREDIENTS:
1 package reduced-fat fudge brownie mix
(13-inch x 9-inch pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 square (1 ounce) unsweetened chocolate
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners' sugar and vanilla until smooth. Drizzle over marshmallows.
NUTRITIONAL FACTS
1 brownie equals:
180 calories
6 g fat (2 g saturated fat)
4 mg cholesterol
109 mg sodium
32 g carbohydrate
1 g fiber
2 g protein
Diabetic Exchanges:
2 starch, 1 fat.
~~~TASTY TIP~~~
If you line your baking pan with aluminum foil, you can lift the uncut brownies out of the pan for super-easy cutting. Plus, cleanup will be a cinch.
by: Taste of Home: Light Desserts
Yield: 2 dozen.
INGREDIENTS:
1 package reduced-fat fudge brownie mix
(13-inch x 9-inch pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 square (1 ounce) unsweetened chocolate
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners' sugar and vanilla until smooth. Drizzle over marshmallows.
NUTRITIONAL FACTS
1 brownie equals:
180 calories
6 g fat (2 g saturated fat)
4 mg cholesterol
109 mg sodium
32 g carbohydrate
1 g fiber
2 g protein
Diabetic Exchanges:
2 starch, 1 fat.
~~~TASTY TIP~~~
If you line your baking pan with aluminum foil, you can lift the uncut brownies out of the pan for super-easy cutting. Plus, cleanup will be a cinch.
Friday, December 14, 2007
Gingerbread Cookies
Gingerbread Cookies
by: Taste of Home: Light Cooking
Preheat oven: 350
Cook Time: 8-10 minutes
Yield: 5 dozen.
INGREDIENTS:
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
DIRECTIONS:
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
NUTRITIONAL FACTS
1 cookie equals:
77 calories
2 g fat (1 g saturated fat)
10 mg cholesterol
69 mg sodium
13 g carbohydrate
trace fiber
1 g protein
~~~TASTY TIP~~~
To have make-ahead cookies that taste and look fresh-baked, make your holiday cutout cookies ahead and freeze them without frosting. When you need them, simply thaw and frost.
by: Taste of Home: Light Cooking
Preheat oven: 350
Cook Time: 8-10 minutes
Yield: 5 dozen.
INGREDIENTS:
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
DIRECTIONS:
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
NUTRITIONAL FACTS
1 cookie equals:
77 calories
2 g fat (1 g saturated fat)
10 mg cholesterol
69 mg sodium
13 g carbohydrate
trace fiber
1 g protein
~~~TASTY TIP~~~
To have make-ahead cookies that taste and look fresh-baked, make your holiday cutout cookies ahead and freeze them without frosting. When you need them, simply thaw and frost.
Wednesday, December 12, 2007
Cheesecake Marble Brownies
Cheesecake Marble Brownies
by: anonymous
Preheat oven: 375
Cook time: 40 minutes
Dish: 13x9 greased casserole dish
8 oz semi sweet chocolate
2 tsp baking powder
10 tbsp butter
3/4 tsp salt
2 cups sugar
1.5 tsp vanilla
4 eggs
8 oz cream cheese
1 3/4 cups flour
1. Combine chocolate and 6 tbsp butter in a saucepan over low heat until melted (can use a double boiler too)
2. Remove from heat; cool 10 min
3. In a lg bowl, beat 1 1/4 cups sugar and 3 eggs until well blended
4. Blend in 1.5 cups flour, baking powder, salt, and 1/2 tsp vanilla
5. Stir in cooled chocolate mixture
6. Spread batter in prepared pan.
7. In a bowl, beat cream cheese, 3/4 cups sugar and 4 tbsp butter until smooth
8. Beat in remaining egg and vanilla.
9. Stir in remaining flour
10. Spread mixture over chocolate
11. Gently swirl t/g with knife.
12. Bake for 40 minutes
***Tip for baking brownies: Line your pan with foil and then grease the foil. That way, once the brownies have cooled you can simple lift the foil out and peel away the sides, so that when you cut the brownies it's easy to keep them intact. ***
by: anonymous
Preheat oven: 375
Cook time: 40 minutes
Dish: 13x9 greased casserole dish
8 oz semi sweet chocolate
2 tsp baking powder
10 tbsp butter
3/4 tsp salt
2 cups sugar
1.5 tsp vanilla
4 eggs
8 oz cream cheese
1 3/4 cups flour
1. Combine chocolate and 6 tbsp butter in a saucepan over low heat until melted (can use a double boiler too)
2. Remove from heat; cool 10 min
3. In a lg bowl, beat 1 1/4 cups sugar and 3 eggs until well blended
4. Blend in 1.5 cups flour, baking powder, salt, and 1/2 tsp vanilla
5. Stir in cooled chocolate mixture
6. Spread batter in prepared pan.
7. In a bowl, beat cream cheese, 3/4 cups sugar and 4 tbsp butter until smooth
8. Beat in remaining egg and vanilla.
9. Stir in remaining flour
10. Spread mixture over chocolate
11. Gently swirl t/g with knife.
12. Bake for 40 minutes
***Tip for baking brownies: Line your pan with foil and then grease the foil. That way, once the brownies have cooled you can simple lift the foil out and peel away the sides, so that when you cut the brownies it's easy to keep them intact. ***
Pear Delight
Pear Delight
by: Shirley Carmichael
Serves: 6
1 Baked Pie Shell
Filling:
1 8oz pkg of cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
Blend until smooth and pour into a baked pie shell
Topping:
1 can (29oz) Bartlet Pears
1 tsp sugar
1 tsp cinnamon
1. Drain and cut pears into wedges
2. Arrange in a circle on top of filling
3. Sprinkle with sugar and cinnamon
by: Shirley Carmichael
Serves: 6
1 Baked Pie Shell
Filling:
1 8oz pkg of cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
Blend until smooth and pour into a baked pie shell
Topping:
1 can (29oz) Bartlet Pears
1 tsp sugar
1 tsp cinnamon
1. Drain and cut pears into wedges
2. Arrange in a circle on top of filling
3. Sprinkle with sugar and cinnamon
9 Layer Trifle Surprise
9 Layer Trifle Surprise
by: Stephanie
Makes: 8-10 servings
Best if made in deep glass trifle dish or bowl so people can see the pretty layers
Ingredients:
Brownie Mix (make according to box)..let cool...cut into bit size pieces
1 vanilla pudding mix...(make according to box)
1 banana pudding mix...(make according to box)
2 cups Nilla wafers (I like the mini ones)
2 cups graham cracker crumbs
1 tub of cool whip...divided in half
1-2 cups of fresh strawberries (thinly sliced)
1. Place half of the brownies in bottom of dish for layer 1
2. Spread the banana pudding all over the brownies for layer 2
3. Place the Nilla Wafers all over banana pudding for layer 3
4. Spread half of cool whip on Nilla Wafers for layer 4
5. Place last half of brownies on cool whip for layer 5
6. Spread vanilla pudding over brownies for layer 6
7. Place graham cracker crumbs over vanilla pudding for layer 7
8. Spread last half of cool whip over graham cracker crumbs for layer 8
9. Neatly place sliced strawberries on top for layer 9
by: Stephanie
Makes: 8-10 servings
Best if made in deep glass trifle dish or bowl so people can see the pretty layers
Ingredients:
Brownie Mix (make according to box)..let cool...cut into bit size pieces
1 vanilla pudding mix...(make according to box)
1 banana pudding mix...(make according to box)
2 cups Nilla wafers (I like the mini ones)
2 cups graham cracker crumbs
1 tub of cool whip...divided in half
1-2 cups of fresh strawberries (thinly sliced)
1. Place half of the brownies in bottom of dish for layer 1
2. Spread the banana pudding all over the brownies for layer 2
3. Place the Nilla Wafers all over banana pudding for layer 3
4. Spread half of cool whip on Nilla Wafers for layer 4
5. Place last half of brownies on cool whip for layer 5
6. Spread vanilla pudding over brownies for layer 6
7. Place graham cracker crumbs over vanilla pudding for layer 7
8. Spread last half of cool whip over graham cracker crumbs for layer 8
9. Neatly place sliced strawberries on top for layer 9
Hot Mulled Apple Cider
Hot Mulled Apple Cider
by: South Beach
Everyone loves a warm cup of cider (known to many as wassail) during the holidays. This recipe gets a boost of flavor from oranges. Since the oranges are left whole and not eaten, this recipe is fine for every Phase of the South Beach Diet.
Makes 4 servings
Ingredients
Sugar-free apple cider drink mix
1 quart (4 cups) water
4 cinnamon sticks
1 whole nutmeg
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 oranges
2 teaspoons cloves, whole
Instructions
1. Following the directions on the package, combine the appropriate amount of sugar-free apple cider drink mix with 4 cups of water in a large, heavy saucepan.
2. Add the cinnamon, nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on. Press 1 teaspoon of cloves into each orange and add them to the pot. Bring to a simmer over high heat; simmer 10 minutes.
3. Remove from heat; let steep 5 minutes. Using a slotted spoon, lift out oranges and discard.
Nutritional Information:
2 calories
0 g fat
0 mg cholesterol
0 g carbohydrate
0 g protein
0 g fiber
5 mg sodium
by: South Beach
Everyone loves a warm cup of cider (known to many as wassail) during the holidays. This recipe gets a boost of flavor from oranges. Since the oranges are left whole and not eaten, this recipe is fine for every Phase of the South Beach Diet.
Makes 4 servings
Ingredients
Sugar-free apple cider drink mix
1 quart (4 cups) water
4 cinnamon sticks
1 whole nutmeg
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 oranges
2 teaspoons cloves, whole
Instructions
1. Following the directions on the package, combine the appropriate amount of sugar-free apple cider drink mix with 4 cups of water in a large, heavy saucepan.
2. Add the cinnamon, nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on. Press 1 teaspoon of cloves into each orange and add them to the pot. Bring to a simmer over high heat; simmer 10 minutes.
3. Remove from heat; let steep 5 minutes. Using a slotted spoon, lift out oranges and discard.
Nutritional Information:
2 calories
0 g fat
0 mg cholesterol
0 g carbohydrate
0 g protein
0 g fiber
5 mg sodium
Monday, December 10, 2007
Baked Beans
Baked Beans
by: Lorie Hines
Serves 8-10
Preheat oven: 325
Cook Time: 2-3 hours
1 lg can pork and beans
3/4 cups br. sugar
3/4 cups molasses
1 sm. diced green pepper
1 sm diced onion
1 tbsp mustard
1/4 cup bacon drippings
1 sm. can tomato paste
salt and pepper to taste
1. Mix all together in a pre-sprayed casserole dish
2. Bake until thick and bubbly brown (watch that it doesn't boil over...if it looks like it's going to, turn oven down a bit)
by: Lorie Hines
Serves 8-10
Preheat oven: 325
Cook Time: 2-3 hours
1 lg can pork and beans
3/4 cups br. sugar
3/4 cups molasses
1 sm. diced green pepper
1 sm diced onion
1 tbsp mustard
1/4 cup bacon drippings
1 sm. can tomato paste
salt and pepper to taste
1. Mix all together in a pre-sprayed casserole dish
2. Bake until thick and bubbly brown (watch that it doesn't boil over...if it looks like it's going to, turn oven down a bit)
Christmas Chex Mix
Christmas Chex Mix
by: Mary Hyatt
preheat oven: 250
bake: 2 hours
Great for Parties
Large can of peanuts
12 oz Mini Shredded Wheat Cereal
10.5 oz Cheerios
Large box of Crispex
5.5 oz of Pretzel Sticks
2 cups veg. oil
2-4 tbsp Worcestershire sauce
1-2 tbsp garlic salt
1. Mix all the dry ingredients
2. Then mix oil, worchester sauce and garlic salt in a dish and poor over and stir mixture
3. Place in oven
4. Stir every 15-30 minutes until done
by: Mary Hyatt
preheat oven: 250
bake: 2 hours
Great for Parties
Large can of peanuts
12 oz Mini Shredded Wheat Cereal
10.5 oz Cheerios
Large box of Crispex
5.5 oz of Pretzel Sticks
2 cups veg. oil
2-4 tbsp Worcestershire sauce
1-2 tbsp garlic salt
1. Mix all the dry ingredients
2. Then mix oil, worchester sauce and garlic salt in a dish and poor over and stir mixture
3. Place in oven
4. Stir every 15-30 minutes until done
Christmas Scent
Christmas Scent
by: Mary Hyatt
3 cups water
15 whole cloves
4 cinnamon sticks
1 tsp nutmeg
1 tsp vanilla
Simmer in pot or crock pot on low to let aroma fill your home
***DO NOT CONSUME***
by: Mary Hyatt
3 cups water
15 whole cloves
4 cinnamon sticks
1 tsp nutmeg
1 tsp vanilla
Simmer in pot or crock pot on low to let aroma fill your home
***DO NOT CONSUME***
French Toast Casserole
French Toast Casserole
by: Sharyn Adams
Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes
1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional
1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)
Nutrition:
One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)
Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g
Diabetic Exchanges: 1 starch, 1 lean meat
by: Sharyn Adams
Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes
1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional
1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)
Nutrition:
One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)
Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g
Diabetic Exchanges: 1 starch, 1 lean meat
Homemade Chicken Noodle Soup (crockpot)
Homemade Chicken Noodle Soup
by: Stephanie
Serves: 5-6
Cook Time: 6-8 hours in the crockpot...up to you how long you want it to simmer
**you can make this on the stove (cooking time cuts down to about 2 hours total), but flavor is richer in crockpot**
**I cook with all organic products
5-7 stalks of celery...including the celery leaves (chopped)
1 sm onion (cut in half)
6-8 carrots (chopped)
2 boneless skinless chicken breasts (frozen or thawed)
8 cups chicken broth
2-3 cups of favorite pasta (I like to use orzo pasta)
Seasonings (all to taste)
1-2 tbsp thyme
1-2 tbsp celery seed
1-2 tbsp black pepper
1-2 tsp dill
1-2 tsp basil (dried or fresh)
1-2 tsp parsley
1-2 tsp bay leaves
1-2 tsp onion flakes
1-2 tsp salt (or celery salt if you have it)
1. Combine broth, and onion halves in crockpot
2. Add chicken (if frozen, just add about an hour to your cooking time)
3. Cook on High for about 4-5 hours
4. Pull chicken out and shred on cutting board, disposing of any fat or veins
5. Add chicken back to crockpot, along with celery, carrots, and seasonings
6. Cook for about 1.5 more hours on high.....until the carrots are cooked through (the longer you cook the soup, the more flavor the chicken and veggies will take on)
7. While the veggies are cooking, cook the pasta...when pasta is almost done strain the pasta under cold water and add to soup. (it will keep cooking once added to soup)...if you're planning on freezing the soup, don't add the pasta to the soup, just add it to the bowls and pour soup on top
8. Let cook about 5-7 more minutes before serving
by: Stephanie
Serves: 5-6
Cook Time: 6-8 hours in the crockpot...up to you how long you want it to simmer
**you can make this on the stove (cooking time cuts down to about 2 hours total), but flavor is richer in crockpot**
**I cook with all organic products
5-7 stalks of celery...including the celery leaves (chopped)
1 sm onion (cut in half)
6-8 carrots (chopped)
2 boneless skinless chicken breasts (frozen or thawed)
8 cups chicken broth
2-3 cups of favorite pasta (I like to use orzo pasta)
Seasonings (all to taste)
1-2 tbsp thyme
1-2 tbsp celery seed
1-2 tbsp black pepper
1-2 tsp dill
1-2 tsp basil (dried or fresh)
1-2 tsp parsley
1-2 tsp bay leaves
1-2 tsp onion flakes
1-2 tsp salt (or celery salt if you have it)
1. Combine broth, and onion halves in crockpot
2. Add chicken (if frozen, just add about an hour to your cooking time)
3. Cook on High for about 4-5 hours
4. Pull chicken out and shred on cutting board, disposing of any fat or veins
5. Add chicken back to crockpot, along with celery, carrots, and seasonings
6. Cook for about 1.5 more hours on high.....until the carrots are cooked through (the longer you cook the soup, the more flavor the chicken and veggies will take on)
7. While the veggies are cooking, cook the pasta...when pasta is almost done strain the pasta under cold water and add to soup. (it will keep cooking once added to soup)...if you're planning on freezing the soup, don't add the pasta to the soup, just add it to the bowls and pour soup on top
8. Let cook about 5-7 more minutes before serving
Chicken and Black Bean Bake
Chicken and Black Bean Bake
By: Stephanie
Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes
1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter
1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown
***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally
By: Stephanie
Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes
1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter
1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown
***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally
Candy Cane Cookies
Candy Cane Cookies
by: Dana Walter
Preheat oven: 375
Makes: 3-4 dozen
Cook Time: 9 minutes
1/2 cup butter
1/2 cup shortening
1 cup confectioners sugar
1 egg
1.5 tsp almond extract
1 tsp vanilla
2.5 cups flour
1 tsp salt
1/2 tsp red rood coloring
1/2 cup granulated sugar
1. Mix together butter, shortening, confectioners sugar, egg, and flavorings.
2. Blend in flour and salt.
3. Divide dough in half
4. Blend red food coloring in one half
5. Shape 1 tsp dough from each half into 4 inch ropes. (for smooth even ropes, roll back and forth on lightly floured board)
6. Place ropes side by side and press together lightly & twist
7. Complete cookies one at a time
8. Place on ungreased cookie sheet (curve top to form candy cane)
9. Bake 9 minutes
10. Immediately sprinkle with a lot of sugar once pulled out of oven
by: Dana Walter
Preheat oven: 375
Makes: 3-4 dozen
Cook Time: 9 minutes
1/2 cup butter
1/2 cup shortening
1 cup confectioners sugar
1 egg
1.5 tsp almond extract
1 tsp vanilla
2.5 cups flour
1 tsp salt
1/2 tsp red rood coloring
1/2 cup granulated sugar
1. Mix together butter, shortening, confectioners sugar, egg, and flavorings.
2. Blend in flour and salt.
3. Divide dough in half
4. Blend red food coloring in one half
5. Shape 1 tsp dough from each half into 4 inch ropes. (for smooth even ropes, roll back and forth on lightly floured board)
6. Place ropes side by side and press together lightly & twist
7. Complete cookies one at a time
8. Place on ungreased cookie sheet (curve top to form candy cane)
9. Bake 9 minutes
10. Immediately sprinkle with a lot of sugar once pulled out of oven
Christmas Cookies
Christmas Cookies
by: Stephanie
Preheat oven: 350
Cook Time: 8-12 minutes, but dough does need time to chill in fridge before handling
1 cup butter
1 tsp vanilla
2 tsp cream of tartar
1.5 cups sugar
1 tsp baking soda
3 eggs
3.5 cups flour
1/2 tsp salt
1. Blend butter and vanilla
2. Mix in Sugar and eggs
3. Then add the rest of the ingredients and blend until dough forms
4. Chill for 1-2 hours
5. Roll out dough 1/2 inch thick
6. Use cookie cutters to create festive cookies
7. Bake for 8-12 minutes....until lightly golden
8. Cool completely and then decorate
by: Stephanie
Preheat oven: 350
Cook Time: 8-12 minutes, but dough does need time to chill in fridge before handling
1 cup butter
1 tsp vanilla
2 tsp cream of tartar
1.5 cups sugar
1 tsp baking soda
3 eggs
3.5 cups flour
1/2 tsp salt
1. Blend butter and vanilla
2. Mix in Sugar and eggs
3. Then add the rest of the ingredients and blend until dough forms
4. Chill for 1-2 hours
5. Roll out dough 1/2 inch thick
6. Use cookie cutters to create festive cookies
7. Bake for 8-12 minutes....until lightly golden
8. Cool completely and then decorate
Mexican Wedding Cakes
Mexican Wedding Cakes
by: Sarah Frenzel
Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes
1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar
1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar
(you can also put choc. kisses in the center if you want)
by: Sarah Frenzel
Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes
1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar
1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar
(you can also put choc. kisses in the center if you want)
Amazing Cake
Amazing Cake
by: anonymous
1 box german chocolate cake mix (make it normal)
1 can sweet condensed milk
1 jar smuckers carmel topping
Tub of Cool-Whip
1. Make cake according to box
2. Leave cake in baking dish & let cool
3. Pour condensed milk evenly over top of cake
4. Do the same with the Carmel (best if left to sit overnight)
5. When ready to serve add cool-whip topping over entire cake
by: anonymous
1 box german chocolate cake mix (make it normal)
1 can sweet condensed milk
1 jar smuckers carmel topping
Tub of Cool-Whip
1. Make cake according to box
2. Leave cake in baking dish & let cool
3. Pour condensed milk evenly over top of cake
4. Do the same with the Carmel (best if left to sit overnight)
5. When ready to serve add cool-whip topping over entire cake
Peanut Butter Blossoms
Peanut Butter Blossoms
by: Sarah Frenzel
Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes
1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg
extra sugar and 48 choc. kisses
1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss
by: Sarah Frenzel
Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes
1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg
extra sugar and 48 choc. kisses
1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss
Chocolate Mint Snaps
Chocolate Mint Snaps
by: Sarah Frenzel
Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:
4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup crushed peppermint
1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely
by: Sarah Frenzel
Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:
4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup crushed peppermint
1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely
Queso Dip
Queso Dip
By: Rotel
Makes 2.5 cups
1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers
By: Rotel
Makes 2.5 cups
1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers
Spinach and Artichoke Dip
Spinach and Artichoke Dip
By: Food Network
Serves: 6-8
Preheat oven to 350 degrees F.
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes
(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)
By: Food Network
Serves: 6-8
Preheat oven to 350 degrees F.
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes
(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)
Green Chicken Enchiladas
Green Chicken Enchiladas
by: Stephanie
Serves: 6-8
Preheat oven: 350
Cook time: 50 minutes (40 covered, 10 uncovered)
Items you need: casserole dish, foil, non-stick cooking spray
1 lb cooked chicken (shredded)
15-20 flour tortillas (taco size)...you can use the whole wheat tortillas for added nutrition
1 can cream of chicken
1 can green enchilada sauce (I like la victoria)
1 cup sour cream
2 cups mild cheddar cheese (divided)
1. In a pan, mix together cream of chicken, enchilada sauce, and sour cream over med-low heat
2. Fill each tortilla with chicken, sauce, and a little cheese
3. Roll and line up in greased casserole dish
4. Pour the rest of sauce over top of enchiladas
5. Sprinkle the left over cheese over the top
6. Cover with foil and bake for 40 minutes
7. Remove foil and bake for another 10 minutes or until cheese is melted
by: Stephanie
Serves: 6-8
Preheat oven: 350
Cook time: 50 minutes (40 covered, 10 uncovered)
Items you need: casserole dish, foil, non-stick cooking spray
1 lb cooked chicken (shredded)
15-20 flour tortillas (taco size)...you can use the whole wheat tortillas for added nutrition
1 can cream of chicken
1 can green enchilada sauce (I like la victoria)
1 cup sour cream
2 cups mild cheddar cheese (divided)
1. In a pan, mix together cream of chicken, enchilada sauce, and sour cream over med-low heat
2. Fill each tortilla with chicken, sauce, and a little cheese
3. Roll and line up in greased casserole dish
4. Pour the rest of sauce over top of enchiladas
5. Sprinkle the left over cheese over the top
6. Cover with foil and bake for 40 minutes
7. Remove foil and bake for another 10 minutes or until cheese is melted
Saturday, November 24, 2007
New Recipes
Happy Thanksgiving everyone!!! Now that one of the biggest feast days is over, did anyone try anything new and exciting this Thanksgiving or have an oldie with a new spin on it? If so, please let us know what you had and if you have the recipe please post it in the comment section and then I will repost it! I can't wait to see what you all had for the holiday.
Very soon, I will be posting some of my Christmas favorites...please be looking for your Christmas favorites and add them so we can all try them :)
Wednesday, November 14, 2007
Friday, November 2, 2007
Low-Fat EggNog
I personally don't like eggnog, so I have not tried this recipe (although I might be willing to since it sounds so yummy), but it comes highly recommended.
Low-Fat EggNog
by: Paula Zsiray
Yields: 12 servings
11 cups of cold fat-free milk
2 tsp vanilla extract
2 packages (1.5 oz each) instant sugar-free vanilla pudding mix
1/3 cup of artificial sweetner (you can use sugar but the nutrition facts are based on artificial sweetner)
1/2 tsp ground nutmeg
1. In a large bowl, combine milk and vanilla.
2. In another bowl, combine dry pudding mix, sweetner, and nutmeg.
3. Whisk in milk mixture until smooth.
4. Refrigerate until ready to serve.
Nutrition Facts:
One cup = 1 serving
Calories: 105
Sodium: 408 mg
Cholesterol: 4 mg
Carbohydrates: 17 g
Protein: 8 g
Just a trace of fat
Diabetic exchange: 1 skim milk and 1/2 starch
Low-Fat EggNog
by: Paula Zsiray
Yields: 12 servings
11 cups of cold fat-free milk
2 tsp vanilla extract
2 packages (1.5 oz each) instant sugar-free vanilla pudding mix
1/3 cup of artificial sweetner (you can use sugar but the nutrition facts are based on artificial sweetner)
1/2 tsp ground nutmeg
1. In a large bowl, combine milk and vanilla.
2. In another bowl, combine dry pudding mix, sweetner, and nutmeg.
3. Whisk in milk mixture until smooth.
4. Refrigerate until ready to serve.
Nutrition Facts:
One cup = 1 serving
Calories: 105
Sodium: 408 mg
Cholesterol: 4 mg
Carbohydrates: 17 g
Protein: 8 g
Just a trace of fat
Diabetic exchange: 1 skim milk and 1/2 starch
Turkey
Hello all of my fellow cookers and bakers!!!!
I personally will be making many turkeys this year and I'm looking for new ideas. So, I'm hoping that you guys can suggest your favorite way to cook turkey no matter how traditional or crazy you think your way is. I also have a roaster that I was given as a wedding present three years ago and have yet to use, so if any of you have any ideas with that I'm open to them as well. :)
Hope you had a great October, now let the holiday cooking and baking swing into full force. :) Happy cooking!
Monday, October 29, 2007
Great Pumpkin Cookie Recipe
Great Pumpkin Cookie Recipe
by: Gayle Carmichael
2 c. flour
1 cup quick or old fashioned oats (uncooked)
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 c. butter or margarine (softened)
1 c. firmly packed brown sugar
1 c. sugar
1 egg, slightly beaten
1 t. vanilla
1 c. pumpkin
1c. choc. cips or raisins or nuts (whatever you like)
Preheat oven to 350
In a medium bowl: Combine flour, oats, baking soda, cinnamon, & salt
In a large bowl: Cream butter, gradually adding sugars, beating til light & fluffy (I use a little less sugar than called for). Add egg & vanilla & mix well.
Alternate adding dry ingredients & pumpkin to butter/sugar mixture, mixing well after each addition. Stir in chips, raisins, nuts, etc.
Use a lightly greased cookie sheet & bake 12 to 18 min. (for large cookies) until cookies are firm & lightly browned.
by: Gayle Carmichael
2 c. flour
1 cup quick or old fashioned oats (uncooked)
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 c. butter or margarine (softened)
1 c. firmly packed brown sugar
1 c. sugar
1 egg, slightly beaten
1 t. vanilla
1 c. pumpkin
1c. choc. cips or raisins or nuts (whatever you like)
Preheat oven to 350
In a medium bowl: Combine flour, oats, baking soda, cinnamon, & salt
In a large bowl: Cream butter, gradually adding sugars, beating til light & fluffy (I use a little less sugar than called for). Add egg & vanilla & mix well.
Alternate adding dry ingredients & pumpkin to butter/sugar mixture, mixing well after each addition. Stir in chips, raisins, nuts, etc.
Use a lightly greased cookie sheet & bake 12 to 18 min. (for large cookies) until cookies are firm & lightly browned.
Monday, October 22, 2007
Halloween Fun with Betty Crocker
Just Click on the links below to see the simple recipes :)
Jack o Lantern Pizza
Jack o Lantern Cake
Hot Spiced Cider
Candy Corn Cookies
Halloween Pot Pie
Critter Bagel Sandwiches
Halloween Chex Mix
"Scary Night" Caramel Brownies
Jack o Lantern Pizza
Jack o Lantern Cake
Hot Spiced Cider
Candy Corn Cookies
Halloween Pot Pie
Critter Bagel Sandwiches
Halloween Chex Mix
"Scary Night" Caramel Brownies
Warm Artichoke Dip
Warm Artichoke Dip
by: South Beach
(phases 2 & 3)
Prep time: 10 minutes
Start to finish: 5 minutes
Serves 12 (1/4 cup each)
Ingredients
1 (8-ounce) package reduced-fat cream cheese
1/2 cup mayonnaise
1/2 cup 1 percent milk
1 ounce freshly grated Parmesan cheese (1/4 cup)
1 garlic clove, minced
1 teaspoon hot pepper sauce
1 (14-ounce) can artichoke hearts, drained
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Assorted whole-grain crackers
Instructions
Blend cream cheese, mayonnaise, milk, cheese, garlic, and hot pepper sauce in a food processor until smooth. Add artichoke hearts and pulse until well combined but still chunky.
Transfer to a microwave-safe serving dish. Microwave on medium heat until heated through, turning once or twice, about 5 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve with crackers.
Nutritional Information
140 calories
11 g total fat (3.5 g sat)
5 g carbohydrate
4 g protein
0 g fiber
350 mg sodium
by: South Beach
(phases 2 & 3)
Prep time: 10 minutes
Start to finish: 5 minutes
Serves 12 (1/4 cup each)
Ingredients
1 (8-ounce) package reduced-fat cream cheese
1/2 cup mayonnaise
1/2 cup 1 percent milk
1 ounce freshly grated Parmesan cheese (1/4 cup)
1 garlic clove, minced
1 teaspoon hot pepper sauce
1 (14-ounce) can artichoke hearts, drained
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Assorted whole-grain crackers
Instructions
Blend cream cheese, mayonnaise, milk, cheese, garlic, and hot pepper sauce in a food processor until smooth. Add artichoke hearts and pulse until well combined but still chunky.
Transfer to a microwave-safe serving dish. Microwave on medium heat until heated through, turning once or twice, about 5 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve with crackers.
Nutritional Information
140 calories
11 g total fat (3.5 g sat)
5 g carbohydrate
4 g protein
0 g fiber
350 mg sodium
Whole Wheat Banana Bread
Here's another favorite, good in the Fall. Shared by Karen
Whole Wheat Banana Bread
From Sunset Bread Book
1/2 cup butter
1 cup sugar
2 eggs, slightly beaten
1 cup mashed ripe banana
1 cup flour, 1/2 t. salt
1 t. baking soda
1 cup whole wheat flour
1/3 cup hot water
1/2 cup chopped walnuts, optional
Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together flour, salt, soda, and whole wheat flour. Add dry ingredients alternately with hot water. Stir in chipped nuts. Spoon batter into a greased 9x5 inch loaf pan. Bake in a 325* oven for a bout 1 hour and 10 minutes, until bread begins to pull away from sides of pan and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes; turn out onto rack to cool completely
Whole Wheat Banana Bread
From Sunset Bread Book
1/2 cup butter
1 cup sugar
2 eggs, slightly beaten
1 cup mashed ripe banana
1 cup flour, 1/2 t. salt
1 t. baking soda
1 cup whole wheat flour
1/3 cup hot water
1/2 cup chopped walnuts, optional
Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together flour, salt, soda, and whole wheat flour. Add dry ingredients alternately with hot water. Stir in chipped nuts. Spoon batter into a greased 9x5 inch loaf pan. Bake in a 325* oven for a bout 1 hour and 10 minutes, until bread begins to pull away from sides of pan and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes; turn out onto rack to cool completely
Brownies
Brownies
by: Karen
Preheat oven: 350
Bake time: 35-40 minutes
4 eggs
2 cups sugar
1/2 cup cocoa
1 cup oil
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup nuts (if desired)
1. Beat 4 eggs
2. Add 2 cups sugar, 1/2 cup cocoa and 1 cup oil. Blend.
3. Add 1 1/2 cups flour,1 teaspoon baking powder, 1 teaspoon salt and 2 teaspoons vanilla.
4. Mix in 1 cup nuts, if desired. Mix well.
5. Pour batter in oblong greased dish.
6. Bake in moderate oven (350*) about 35-40 minutes
by: Karen
Preheat oven: 350
Bake time: 35-40 minutes
4 eggs
2 cups sugar
1/2 cup cocoa
1 cup oil
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup nuts (if desired)
1. Beat 4 eggs
2. Add 2 cups sugar, 1/2 cup cocoa and 1 cup oil. Blend.
3. Add 1 1/2 cups flour,1 teaspoon baking powder, 1 teaspoon salt and 2 teaspoons vanilla.
4. Mix in 1 cup nuts, if desired. Mix well.
5. Pour batter in oblong greased dish.
6. Bake in moderate oven (350*) about 35-40 minutes
Thursday, October 18, 2007
White Chicken Chipotle Chili
White Chicken Chipotle Chili
by: Karen
Serves 6
Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
1⁄2 cup nonfat half-and-half (I used whole milk instead)
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Nutritional Information:
360 calories
41g protein
33 g carbohydrate
8 g fiber
5 g total fat
1g saturated fat
85 mg cholesterol
671mg sodium
by: Karen
Serves 6
Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
1⁄2 cup nonfat half-and-half (I used whole milk instead)
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Nutritional Information:
360 calories
41g protein
33 g carbohydrate
8 g fiber
5 g total fat
1g saturated fat
85 mg cholesterol
671mg sodium
Tuesday, October 16, 2007
Thanksgiving and Christmas
Please share your favorite recipes for Thanksgiving and Christmas!!! I'll repost them big so that everyone can see and try them!!! Just click on the comment section and add your favorites. New recipes are always fun!!!
Witches Hats
I thought these were super cute for the kiddos!!!
Click on the link to see the recipe from Betty Crocker for
witches hats
Enjoy....they'd also be super cute for a Halloween Party!!!
Click on the link to see the recipe from Betty Crocker for
witches hats
Enjoy....they'd also be super cute for a Halloween Party!!!
Friday, October 5, 2007
Cheesy Potatoes Au Gratin
Cheesy Potatoes Au Gratin
by: Stephanie
serves: 4
preheat oven: 425
prep time: 10 minutes
cook time: 45 minutes (30 minutes covered, 15 minutes uncovered)
items you'll need: casserole dish (round if you have it) and foil
2 lg russet potatoes (sliced)
2 tbsp butter or margarine (melted)
salt and pepper (to taste)
1/2 to 3/4 cups mild cheddar cheese
1/4 cup parmesan cheese (fresh if you have it)
1/4 to 1/2 cup bread crumbs
1. Layer the potatoes on the bottom of the pan (if using anything other than non-stick, grease)
2. Sprinkle with salt and pepper to your liking
3. Drizzle melted butter over the potatoes
4. Sprinkle parmesan cheese over top layer
5. Cover with cheddar cheese
6. Top with bread crumbs
7. Cover with foil and bake 30 minutes
8. Uncover and cook an additional 15 minutes (or until potatoes are tender)
by: Stephanie
serves: 4
preheat oven: 425
prep time: 10 minutes
cook time: 45 minutes (30 minutes covered, 15 minutes uncovered)
items you'll need: casserole dish (round if you have it) and foil
2 lg russet potatoes (sliced)
2 tbsp butter or margarine (melted)
salt and pepper (to taste)
1/2 to 3/4 cups mild cheddar cheese
1/4 cup parmesan cheese (fresh if you have it)
1/4 to 1/2 cup bread crumbs
1. Layer the potatoes on the bottom of the pan (if using anything other than non-stick, grease)
2. Sprinkle with salt and pepper to your liking
3. Drizzle melted butter over the potatoes
4. Sprinkle parmesan cheese over top layer
5. Cover with cheddar cheese
6. Top with bread crumbs
7. Cover with foil and bake 30 minutes
8. Uncover and cook an additional 15 minutes (or until potatoes are tender)
Spiced Apples
Spiced Apples
by: Stephanie
serves: 2-4
prep time: 5 minutes
cook time: 15 minutes
items you'll need: skillet with deep sides
2-4 granny smith apples
2 tbsp butter or margarine
1/2 cup sugar
2 tsps cinnamon
1/8 to 1/4 tsp nutmeg
1. Melt butter in skillet over medium heat
2. Add sliced apples, cinnamon, sugar, and nutmeg
3. Stir until apples evenly coated
4. Saute for about 15 minutes (until apples are tender)
Can either be used as a side dish or as the inside of an apple pie!!!
by: Stephanie
serves: 2-4
prep time: 5 minutes
cook time: 15 minutes
items you'll need: skillet with deep sides
2-4 granny smith apples
2 tbsp butter or margarine
1/2 cup sugar
2 tsps cinnamon
1/8 to 1/4 tsp nutmeg
1. Melt butter in skillet over medium heat
2. Add sliced apples, cinnamon, sugar, and nutmeg
3. Stir until apples evenly coated
4. Saute for about 15 minutes (until apples are tender)
Can either be used as a side dish or as the inside of an apple pie!!!
Tuesday, October 2, 2007
Taco Casserole
Taco Casserole
by: Mary Hyatt
serves: 4-6
preheat oven: 375
prep time: 20 minutes
cook time: 30 minutes
items you'll need: big baking dish, skillet, and foil
1 lg onion finely chopped
2 lbs hamburger or turkey meat
1 tsp salt
dry garlic chips
2 tbsp chili powder
2 8 oz cans of tomato sauce
1 can of kidney beans
1 bag (11oz) nacho flavored tortilla chips
1/2 lb graded cheese
1/2 cup sour cream
2 cups shredded lettuce
1. Saute onion and hamburger in skillet
2. Add all seasonings and tomato sauce to cooked onion and meat
3. Simmer for about 15 minutes covered
4. Mix in beans
5. Layer bottom of baking dish with chips
6. Cover chips with cheese
7. Pour 1/3 of meat mixture over top
8. Repeat steps 5-7 to top of dish (about three layers)
9. Finish with chips and cheese on top
10. Bake, covered, for about 30 minutes
by: Mary Hyatt
serves: 4-6
preheat oven: 375
prep time: 20 minutes
cook time: 30 minutes
items you'll need: big baking dish, skillet, and foil
1 lg onion finely chopped
2 lbs hamburger or turkey meat
1 tsp salt
dry garlic chips
2 tbsp chili powder
2 8 oz cans of tomato sauce
1 can of kidney beans
1 bag (11oz) nacho flavored tortilla chips
1/2 lb graded cheese
1/2 cup sour cream
2 cups shredded lettuce
1. Saute onion and hamburger in skillet
2. Add all seasonings and tomato sauce to cooked onion and meat
3. Simmer for about 15 minutes covered
4. Mix in beans
5. Layer bottom of baking dish with chips
6. Cover chips with cheese
7. Pour 1/3 of meat mixture over top
8. Repeat steps 5-7 to top of dish (about three layers)
9. Finish with chips and cheese on top
10. Bake, covered, for about 30 minutes
Baked Manicotti
Baked Manicotti
by: Erin Bell
serves: 6
preheat oven: 350
prep time: 20 minutes
cook time: 45 minutes covered, 5 minutes uncovered, let stand 5-7 minutes before serving
items you'll need: foil, casserole dish, pot, non-stick cook spray, large bowl
1 pkg (8oz) manicotti
1 jar (27oz) lasagna or marinara sauce
2 eggs
1 container (15oz) ricotta cheese
4 cups shredded mozzarella
1 cup grated paresan cheese
1. Cook Manicotti according to directions and drain
2. Spray bottom of casserole dish with non-stick cooking spray
3. In a large bowl, beat eggs
4. Stir in ricotta, 3 cups of mozzarella and 3/4 cups of parmesan cheese
5. Spread 1/2 jar of sauce in bottom of dish
6. Fill each cooked manicotti with mix
7. Arrange filled manicotti in casserole dish
8. Top with remaining sauce and cheeses
9. Bake, covered until bubbly (about 45 minutes)
10. Uncover and continue to cook for about 5 minutes
11. Let stand before serving about 5-7 minutes
by: Erin Bell
serves: 6
preheat oven: 350
prep time: 20 minutes
cook time: 45 minutes covered, 5 minutes uncovered, let stand 5-7 minutes before serving
items you'll need: foil, casserole dish, pot, non-stick cook spray, large bowl
1 pkg (8oz) manicotti
1 jar (27oz) lasagna or marinara sauce
2 eggs
1 container (15oz) ricotta cheese
4 cups shredded mozzarella
1 cup grated paresan cheese
1. Cook Manicotti according to directions and drain
2. Spray bottom of casserole dish with non-stick cooking spray
3. In a large bowl, beat eggs
4. Stir in ricotta, 3 cups of mozzarella and 3/4 cups of parmesan cheese
5. Spread 1/2 jar of sauce in bottom of dish
6. Fill each cooked manicotti with mix
7. Arrange filled manicotti in casserole dish
8. Top with remaining sauce and cheeses
9. Bake, covered until bubbly (about 45 minutes)
10. Uncover and continue to cook for about 5 minutes
11. Let stand before serving about 5-7 minutes
Creamy Enchiladas
Creamy Enchiladas
by: Stephanie Olsen
serves: 12
preheat oven: 350
prep time: 15 minutes
cook time: 45 minutes
items you'll need: pan, 2 casserole dishes, non-stick cooking spray
2-4 chicken breasts, cooked and shredded
2 doz flour tortillas
4 cans of cream of chicken soup
2 cups sour cream
1 large can of ortega diced chili's
Jack and Cheddar Cheese freshly grated
1. In a pan, heat and mix soup, sour cream, and chili's
2. Fill each tortilla with chicken, a spoon of sauce, and grated cheese
3. Roll and line up in greased baking dish(es)
4. Drizzle with remaining sauce and cheese
5. Bake for about 45 minutes
by: Stephanie Olsen
serves: 12
preheat oven: 350
prep time: 15 minutes
cook time: 45 minutes
items you'll need: pan, 2 casserole dishes, non-stick cooking spray
2-4 chicken breasts, cooked and shredded
2 doz flour tortillas
4 cans of cream of chicken soup
2 cups sour cream
1 large can of ortega diced chili's
Jack and Cheddar Cheese freshly grated
1. In a pan, heat and mix soup, sour cream, and chili's
2. Fill each tortilla with chicken, a spoon of sauce, and grated cheese
3. Roll and line up in greased baking dish(es)
4. Drizzle with remaining sauce and cheese
5. Bake for about 45 minutes
Artichoke Heart Dip
Artichoke Heart Dip
by: Sallie Flanagin
serves: 6-8
preheat oven: 350
prep time: 5 minutes
cook time: 35 minutes
items you'll need: casserole dish, non-stick cooking spray, medium bowl
1 cup Best Foods Mayo
1 cup freshly grated parmesan cheese
1 can (4 oz) diced green chili's
1 can (4.5 oz) drained, unmarinated artichoke hearts, diced
1. Combine all ingredients in bowl
2. Pour into greased casserole dish
3. Bake uncovered until puffed and brown (about 35 minutes)
by: Sallie Flanagin
serves: 6-8
preheat oven: 350
prep time: 5 minutes
cook time: 35 minutes
items you'll need: casserole dish, non-stick cooking spray, medium bowl
1 cup Best Foods Mayo
1 cup freshly grated parmesan cheese
1 can (4 oz) diced green chili's
1 can (4.5 oz) drained, unmarinated artichoke hearts, diced
1. Combine all ingredients in bowl
2. Pour into greased casserole dish
3. Bake uncovered until puffed and brown (about 35 minutes)
Pasta Salad
Pasta Salad
by: Linda Petrick
serves: 6-8
prep time: 15 minutes
refrigeration time: overnight
items you'll need: large bowl, small bowl
16 oz spiral macaroni (boiled)
1/2 red bermuda onion, finely chopped
1 bell pepper (of choice) chopped
1 cup sauteed mushrooms
1 small can sliced black olives
"salad supreme" seasoning
1 8oz bottle of "hollywood creamy caesar" dressing
1 8 oz bottle of "hollywood italian" dressing
1. Place all ingredients (minus the dressings/seasonings) in a large bowl
2. In another bowl mix together the "salad supreme" seasoning (sprinkle generously), the caesar dressing, and the italian dressing.
3. Pour dressing mix over pasta and toss
4. Put in the refrigerator overnight
5. If so desired, cut up tomatoes and put on top before serving
by: Linda Petrick
serves: 6-8
prep time: 15 minutes
refrigeration time: overnight
items you'll need: large bowl, small bowl
16 oz spiral macaroni (boiled)
1/2 red bermuda onion, finely chopped
1 bell pepper (of choice) chopped
1 cup sauteed mushrooms
1 small can sliced black olives
"salad supreme" seasoning
1 8oz bottle of "hollywood creamy caesar" dressing
1 8 oz bottle of "hollywood italian" dressing
1. Place all ingredients (minus the dressings/seasonings) in a large bowl
2. In another bowl mix together the "salad supreme" seasoning (sprinkle generously), the caesar dressing, and the italian dressing.
3. Pour dressing mix over pasta and toss
4. Put in the refrigerator overnight
5. If so desired, cut up tomatoes and put on top before serving
Sparkling Sangria
Sparkling Sangria
by: Pampered Chef
serves: 6
prep time: 5 minutes
refrigeration time: 3-4 hours
items you'll need: wine bottle opener, pitcher
1 bottle (25.4 oz) of red wine, chilled (can get non-alcoholic if you want this to be kid friendly)
1/4 cup sugar
1 orange
1 lemon
1 lime
2 cups lemon-lime flavored carbonated soda, chilled
1. Pour wine into pitcher
2. Add sugar
3. Stir/Plunge until well mixed
4. Slice fruit and add to wine mixture
5. Refrigerate 3-4 hours to allow flavors to blend
6. Add soda and mix well
7. Serve immediately
Nutrition facts:
Calories: 70
Fat: 0 g
Cholesterol: 0 g
Protein: less than 1 g
Sodium: 20 mg
Fiber: 0 g
by: Pampered Chef
serves: 6
prep time: 5 minutes
refrigeration time: 3-4 hours
items you'll need: wine bottle opener, pitcher
1 bottle (25.4 oz) of red wine, chilled (can get non-alcoholic if you want this to be kid friendly)
1/4 cup sugar
1 orange
1 lemon
1 lime
2 cups lemon-lime flavored carbonated soda, chilled
1. Pour wine into pitcher
2. Add sugar
3. Stir/Plunge until well mixed
4. Slice fruit and add to wine mixture
5. Refrigerate 3-4 hours to allow flavors to blend
6. Add soda and mix well
7. Serve immediately
Nutrition facts:
Calories: 70
Fat: 0 g
Cholesterol: 0 g
Protein: less than 1 g
Sodium: 20 mg
Fiber: 0 g
Soy Sauce Chicken
Soy Sauce Chicken
by: Stephanie
serves: 2-4
prep time: 5 minutes
marinade time: 20 minutes
cook time: 12 minutes
items you'll need: deep skillet, cooked rice
2-3 chicken breast cubed
3-5 tbsp soy sauce
1 tsp garlic pwdr or 1 minced clove of garlic
1 tsp pepper
1/2 medium onion roughly chopped
1/2 can water chestnuts, drained
1/2 red bell pepper roughly chopped
1/2 cup snow peas
1 tsp extra virgin olive oil
1. Mix soy sauce, garlic, and pepper in a bowl
2. Add chicken and let sit for about 20 minutes
3. Heat oil in skillet over medium heat
4. Add chicken
5. Cook chicken until almost done (about 7-8 minutes)
6. Add onion, peppers, peas, and water chestnuts (cook 2 more minutes)
7. Serve over rice
by: Stephanie
serves: 2-4
prep time: 5 minutes
marinade time: 20 minutes
cook time: 12 minutes
items you'll need: deep skillet, cooked rice
2-3 chicken breast cubed
3-5 tbsp soy sauce
1 tsp garlic pwdr or 1 minced clove of garlic
1 tsp pepper
1/2 medium onion roughly chopped
1/2 can water chestnuts, drained
1/2 red bell pepper roughly chopped
1/2 cup snow peas
1 tsp extra virgin olive oil
1. Mix soy sauce, garlic, and pepper in a bowl
2. Add chicken and let sit for about 20 minutes
3. Heat oil in skillet over medium heat
4. Add chicken
5. Cook chicken until almost done (about 7-8 minutes)
6. Add onion, peppers, peas, and water chestnuts (cook 2 more minutes)
7. Serve over rice
Italian Vegetable Soup
Italian Vegetable Soup
by: Margaret Glassic
serves: 6
prep time: 10 minutes
cook time: 30 minutes
items you'll need: large saucepan, soup bowls
2 cans (14.5 oz ea) reduced sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 cup small shell pasta, cooked and drained
1 can (14.5 oz) diced tomotoes, undrained
1. In a large saucepan, combine the first nine ingredients
2. Bring to a boil
3. Reduce heat; cover and simmer for about 15-20 minutes or until veggies are crisp-tender
4. Add the pasta and tomatoes; heat through
5. Discard bay leaf
6. Enjoy!
Nutrition Facts:
Calories: 108
Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 224 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 5 g
Diabetic Exchanges: 1 starch, 1 vegetable
by: Margaret Glassic
serves: 6
prep time: 10 minutes
cook time: 30 minutes
items you'll need: large saucepan, soup bowls
2 cans (14.5 oz ea) reduced sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 cup small shell pasta, cooked and drained
1 can (14.5 oz) diced tomotoes, undrained
1. In a large saucepan, combine the first nine ingredients
2. Bring to a boil
3. Reduce heat; cover and simmer for about 15-20 minutes or until veggies are crisp-tender
4. Add the pasta and tomatoes; heat through
5. Discard bay leaf
6. Enjoy!
Nutrition Facts:
Calories: 108
Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 224 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 5 g
Diabetic Exchanges: 1 starch, 1 vegetable
Fudgy Fruit Dip
Fudgy Fruit Dip
by: Wilma Knobloch
serves: 4 (makes about 1/2 a cup)
prep time: 5 minutes
cook time: 30 minutes
items you'll need: medium bowl and plate
1/3 cup fat-free, sugar free hot fudge topping
1/3 cup fat-free vanilla yogurt
1 1/2 tsp orange juice concentrate
Fresh strawberries
1. In bowl, combine the fudge topping, yogurt and orange juice
2. Cover and refrigerate for at least 30 minutes
3. Serve with strawberries
Nutrition facts:
Serving size: 2 Tbsp
Calories: 67
Sodium: 32mg
Carbohydrates: 15 g
Protein: 1 g
Diabetic Exchanges: 1/2 starch, 1/2 fruit
by: Wilma Knobloch
serves: 4 (makes about 1/2 a cup)
prep time: 5 minutes
cook time: 30 minutes
items you'll need: medium bowl and plate
1/3 cup fat-free, sugar free hot fudge topping
1/3 cup fat-free vanilla yogurt
1 1/2 tsp orange juice concentrate
Fresh strawberries
1. In bowl, combine the fudge topping, yogurt and orange juice
2. Cover and refrigerate for at least 30 minutes
3. Serve with strawberries
Nutrition facts:
Serving size: 2 Tbsp
Calories: 67
Sodium: 32mg
Carbohydrates: 15 g
Protein: 1 g
Diabetic Exchanges: 1/2 starch, 1/2 fruit
Pumpkin Cheesecake
Pumpkin Cheesecake
serves: 6-10
preheat oven: 350
prep time: 15 minutes
cook time: 1 hour 20 minutes, put in fridge overnight
items you'll need: ideally a spring form pan (but a regular pie pan will work), electric mixer, big bowl, and a medium bowl
crust:
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts or pecans (optional but adds some good texture to crust)
1/4 cup sugar
5 tbsp butter (melted)
1/2 tsp nutmeg
1. Combine graham cracker crumbs, nuts, sugar and nutmeg into a medium bowl
2. Stir in butter with a fork until crumbly
3. Press crumb mixture onto the bottom and half way up the sides of either the spring form pan or pie tin
filling:
3 pkg's (8oz ea) cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
4 eggs
1 can (15 oz) pumpkin
1 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
cool whip
1. Beat cream cheese and both sugars with an electric mixer until fluffy
2. Add eggs, one at a time, beating after each addition
3. Add remaining ingredients, except cool whip and beat until smooth
4. Pour into crust
5. Bake for 1 hour and 20 minutes OR until lightly brown.
6. Remove from oven
7. Cool completely
8. Cover and refrigerate over night
serves: 6-10
preheat oven: 350
prep time: 15 minutes
cook time: 1 hour 20 minutes, put in fridge overnight
items you'll need: ideally a spring form pan (but a regular pie pan will work), electric mixer, big bowl, and a medium bowl
crust:
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts or pecans (optional but adds some good texture to crust)
1/4 cup sugar
5 tbsp butter (melted)
1/2 tsp nutmeg
1. Combine graham cracker crumbs, nuts, sugar and nutmeg into a medium bowl
2. Stir in butter with a fork until crumbly
3. Press crumb mixture onto the bottom and half way up the sides of either the spring form pan or pie tin
filling:
3 pkg's (8oz ea) cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
4 eggs
1 can (15 oz) pumpkin
1 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
cool whip
1. Beat cream cheese and both sugars with an electric mixer until fluffy
2. Add eggs, one at a time, beating after each addition
3. Add remaining ingredients, except cool whip and beat until smooth
4. Pour into crust
5. Bake for 1 hour and 20 minutes OR until lightly brown.
6. Remove from oven
7. Cool completely
8. Cover and refrigerate over night
Monday, September 24, 2007
Nutrition Facts
I had a request for nutrition facts, when possible. I just wanted to let you know that I have gone back and added the nutrition facts to the recipes I have them for. In the future I will do my best to add them, when possible. Hope you all have a great day and a wonderful week of cooking/baking!!!
Saturday, September 22, 2007
Bread Pudding
Here is one recipe I received in response to the need for a bread pudding recipe. Sounds good!!! Enjoy!!!
Bread Pudding
recommended by Marilyn
El Torito's Natillas (Bread Pudding)
10 slices white bread
1 T. gelatin
6 cups milk
6 egg yolks
3 whole eggs
1 1/2 cups sugar
1/2 cup raisins
2 T. grated orange peel
1 T. vanilla
1/4 tsp. salt
2 T butter
Bread should be very dry. If soft, dry out in a warm oven. Cut into bite-size pieces. Sprinkle gelatin over 1/4 cup cold milk and let stand until softened. Beat egg yolks and whole eggs with some of the remaining milk until well blended.
Combine egg mixture, all of milk, soltened gelatin, sugar, raisins, orange peel, vanilla and salt in large saucepan. Heat until warm.
Grease 13x9-inch baking pan with butter. Place bread in even layer in pan. Pour warm mixture over bread and press bread so it will absorb liquid.
Bake at 350 degrees for 35 to 45 minutes. Serve warm. Makes 12 servings.
This recipe was in the LA Times newspaper,
probably back in the 1970's or 1980's.
The recipe was prepared by a friend and
it was good. I have never made it, but you
might try it or experiment with the ingredients.
She also served a warm Gran Marnier sauce over
it, but I don't have the recipe for the sauce.
Bread Pudding
recommended by Marilyn
El Torito's Natillas (Bread Pudding)
10 slices white bread
1 T. gelatin
6 cups milk
6 egg yolks
3 whole eggs
1 1/2 cups sugar
1/2 cup raisins
2 T. grated orange peel
1 T. vanilla
1/4 tsp. salt
2 T butter
Bread should be very dry. If soft, dry out in a warm oven. Cut into bite-size pieces. Sprinkle gelatin over 1/4 cup cold milk and let stand until softened. Beat egg yolks and whole eggs with some of the remaining milk until well blended.
Combine egg mixture, all of milk, soltened gelatin, sugar, raisins, orange peel, vanilla and salt in large saucepan. Heat until warm.
Grease 13x9-inch baking pan with butter. Place bread in even layer in pan. Pour warm mixture over bread and press bread so it will absorb liquid.
Bake at 350 degrees for 35 to 45 minutes. Serve warm. Makes 12 servings.
This recipe was in the LA Times newspaper,
probably back in the 1970's or 1980's.
The recipe was prepared by a friend and
it was good. I have never made it, but you
might try it or experiment with the ingredients.
She also served a warm Gran Marnier sauce over
it, but I don't have the recipe for the sauce.
Friday, September 21, 2007
BREAD PUDDING?????
Hi everyone,
I've had a request for a good bread pudding recipe. Anyone have one? I have one, but I'm searching for it (since the move some of my stuff has ended up in funny places). If you have a bread pudding recipe please post it in the comment section and then I'll repost it for everyone to see. Thank you guys!!!
I've had a request for a good bread pudding recipe. Anyone have one? I have one, but I'm searching for it (since the move some of my stuff has ended up in funny places). If you have a bread pudding recipe please post it in the comment section and then I'll repost it for everyone to see. Thank you guys!!!
Wednesday, September 19, 2007
Classic Mac N Cheese
Classic Mac N Cheese
by: EverydayHealth.com
serves: 4-6
preheat oven: 350
prep time: 10-15 minutes
cook time: 25 minutes, let stand 10 minutes
items you'll need: pot, casserole dish, saucepan, bowl
2 cup(s) pasta, elbow macaroni
1/2 cup(s) onion(s), chopped
1/2 cup(s) milk, fat-free evaporated
1 medium egg(s), beaten
1/4 teaspoon pepper, black
1 1/4 cup(s) cheese, cheddar, low-fat, finely shredded
1. Cook macaroni according to directions, but don't add salt to the water. Drain and set aside.
2. Spray casserole dish with nonstick cooking spray.
3. Lightly spray saucepan with nonstick cooking spray
4 Add onions to saucepan and sauté for about three minutes
5. In another bowl, combine macaroni, onions, and the rest of the ingredients (Mix thoroughly)
6. Transfer mixture into casserole dish
7. Bake for 25 minutes or until bubbly let stand for 10 minutes before serving
Nutritional Info (Per serving):
Calories: 200,
Total Fat: 4g,
Saturated Fat: 2g,
Sodium: 120mg,
Dietary Fiber: 1g,
Carbs: 29g,
Cholesterol: 34mg,
Protein: 11g
by: EverydayHealth.com
serves: 4-6
preheat oven: 350
prep time: 10-15 minutes
cook time: 25 minutes, let stand 10 minutes
items you'll need: pot, casserole dish, saucepan, bowl
2 cup(s) pasta, elbow macaroni
1/2 cup(s) onion(s), chopped
1/2 cup(s) milk, fat-free evaporated
1 medium egg(s), beaten
1/4 teaspoon pepper, black
1 1/4 cup(s) cheese, cheddar, low-fat, finely shredded
1. Cook macaroni according to directions, but don't add salt to the water. Drain and set aside.
2. Spray casserole dish with nonstick cooking spray.
3. Lightly spray saucepan with nonstick cooking spray
4 Add onions to saucepan and sauté for about three minutes
5. In another bowl, combine macaroni, onions, and the rest of the ingredients (Mix thoroughly)
6. Transfer mixture into casserole dish
7. Bake for 25 minutes or until bubbly let stand for 10 minutes before serving
Nutritional Info (Per serving):
Calories: 200,
Total Fat: 4g,
Saturated Fat: 2g,
Sodium: 120mg,
Dietary Fiber: 1g,
Carbs: 29g,
Cholesterol: 34mg,
Protein: 11g
Almond Asparagus (you can also make this with fresh Green Beans)
Salt and Pepper Asparagus
by: Stephanie
serves: 2-4
prep time: 2 minutes
cook time: 7-10 minutes
items you'll need: skillet and tongs
1 bunch of asparagus
sliced almonds
salt
pepper
1 tsp extra virgin olive oil
1. Clean and prepare asparagus
2. Lay asparagus in skillet
3. Drizzle with olive oil
4. Sprinkle with salt and pepper
5. Cook on medium heat for about 7-10 minutes depending on how thick your asparagus is
6. During the last couple minutes of cooking add the sliced almonds (don't add too early or they'll get mushy)
Preparing asparagus:
1. Place one hand at each of of asparagus spear and bend.
2. Where is snaps is how you tell which part to throw away and which part to keep
3. Always keep the end with the leaves
4. Rinse under water and dry before cooking
by: Stephanie
serves: 2-4
prep time: 2 minutes
cook time: 7-10 minutes
items you'll need: skillet and tongs
1 bunch of asparagus
sliced almonds
salt
pepper
1 tsp extra virgin olive oil
1. Clean and prepare asparagus
2. Lay asparagus in skillet
3. Drizzle with olive oil
4. Sprinkle with salt and pepper
5. Cook on medium heat for about 7-10 minutes depending on how thick your asparagus is
6. During the last couple minutes of cooking add the sliced almonds (don't add too early or they'll get mushy)
Preparing asparagus:
1. Place one hand at each of of asparagus spear and bend.
2. Where is snaps is how you tell which part to throw away and which part to keep
3. Always keep the end with the leaves
4. Rinse under water and dry before cooking
Chicken Caesar Lasagna
Chicken Caesar Lasagna
by: Better Homes and Garden
serves: 6-9 (depending how big you cut the pieces)
preheat oven: 325
prep time: 25 minutes
cook time: 50 minutes, plus 5-10 minutes for it to stand before serving
item you'll need: 3qt rectangular baking dish, skillet, pot, cutting board, strainer, bowl, nonstick cooking spray, foil
6-9 dried whole wheat lasagna noodles (I've also made this with the noodles that don't need to be cooked)
2 10 oz containers refrigerated light alfredo sauce (I usually just use one jar, but two works too)
3 tbsp lemon juice
1/2 tsp cracked black pepper
3 cups cooked chicken breast
1 10 oz pkg frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cups shredded italian blend cheese
1. Cook noodles according to package (drain and rinse with cold water
2. In bowl combine Alfredo, lemon juice and black pepper
3. Stir in chicken, spinach and red peppers
4. Lightly coat baking dish with nonstick cooking spray
5. Arrange about 3 noodles on bottom of dish
6. Top with 1/3 of chicken mixture
7. Repeat layers twice
8. Cover; bake for 45-55 minutes
9. Uncover; sprinkle with cheese and bake for 5 more minutes
10. Let stand about 10 minutes before serving
Nutrition facts:
268 Calories per serving
10 g. fat
6 g. sat. fat
68 mg cholesterol
557 mg sodium
20 g. carbohydrates
2 g. fiber
24 g. protein
by: Better Homes and Garden
serves: 6-9 (depending how big you cut the pieces)
preheat oven: 325
prep time: 25 minutes
cook time: 50 minutes, plus 5-10 minutes for it to stand before serving
item you'll need: 3qt rectangular baking dish, skillet, pot, cutting board, strainer, bowl, nonstick cooking spray, foil
6-9 dried whole wheat lasagna noodles (I've also made this with the noodles that don't need to be cooked)
2 10 oz containers refrigerated light alfredo sauce (I usually just use one jar, but two works too)
3 tbsp lemon juice
1/2 tsp cracked black pepper
3 cups cooked chicken breast
1 10 oz pkg frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cups shredded italian blend cheese
1. Cook noodles according to package (drain and rinse with cold water
2. In bowl combine Alfredo, lemon juice and black pepper
3. Stir in chicken, spinach and red peppers
4. Lightly coat baking dish with nonstick cooking spray
5. Arrange about 3 noodles on bottom of dish
6. Top with 1/3 of chicken mixture
7. Repeat layers twice
8. Cover; bake for 45-55 minutes
9. Uncover; sprinkle with cheese and bake for 5 more minutes
10. Let stand about 10 minutes before serving
Nutrition facts:
268 Calories per serving
10 g. fat
6 g. sat. fat
68 mg cholesterol
557 mg sodium
20 g. carbohydrates
2 g. fiber
24 g. protein
Cucumber Snack
Cucumber Snack
by: Stephanie
1/2 cucumber
1 lime
salt (to taste)
paprika (to taste)
1. Slice cucumber and lay flat on a plate
2. Squeeze lime juice over top of cucumber
3. Sprinkle with salt and paprika
by: Stephanie
1/2 cucumber
1 lime
salt (to taste)
paprika (to taste)
1. Slice cucumber and lay flat on a plate
2. Squeeze lime juice over top of cucumber
3. Sprinkle with salt and paprika
Chicken Pot Pie
Chicken Pot Pie
by: Cooks.com
serves: 4-6
pret heat oven: 400
prep time: 15 minutes
cook time: about 30 minutes
items you'll need: saucepan, casserole dish, small bowl, spatula
1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg
1. Melt butter in a medium size saucepan
2. Add flour and cook over medium heat, about five minutes
3. Add chicken broth and heat until mixture just begins to boil
4. Reduce heat; add chicken, potato and mixed vegetables until heated through
5. Pour into a 2 quart casserole dish
6. Combine Bisquick, milk, and egg; pour over chicken mixture.
7. Bake for 30 minutes or until golden.
by: Cooks.com
serves: 4-6
pret heat oven: 400
prep time: 15 minutes
cook time: about 30 minutes
items you'll need: saucepan, casserole dish, small bowl, spatula
1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg
1. Melt butter in a medium size saucepan
2. Add flour and cook over medium heat, about five minutes
3. Add chicken broth and heat until mixture just begins to boil
4. Reduce heat; add chicken, potato and mixed vegetables until heated through
5. Pour into a 2 quart casserole dish
6. Combine Bisquick, milk, and egg; pour over chicken mixture.
7. Bake for 30 minutes or until golden.
Taco Lasagna Salad
Taco Lasagna
by: Stephanie
serves: 4-6
preheat oven: 350
cook time: 20 minutes
items you'll need: foil, casserole dish, skillet
Cheese
Sour Cream
Tortilla Chips
Corn Tortillas
1 lb Ground Beef/Turkey
Taco Seasoning
Pinto Beans
Avocado (sliced)
Lettuce (shredded)
Salsa
1. Cook Ground Beef…prepare with taco seasoning & pinto beans
2. In casserole dish, dip tortilla in salsa and spread on bottom
3. Sprinkle cheese on tortillas
4. Spread half of cooked meat and beans
5. Repeat steps 2-4
6. Cover with crunched chips and cheese
7. Bake in oven covered with foil for about 15 minutes
8. Uncover and bake about 5 more minutes or until cheese is melted
9. Take out of oven
10. Layer a bowl with lettuce
11. Scoop lasagna on top of lettuce
12. Finish off with slices of avocado and a scoop of sour cream
For those that don't like salad, you can just serve this up as is without the lettuce.
by: Stephanie
serves: 4-6
preheat oven: 350
cook time: 20 minutes
items you'll need: foil, casserole dish, skillet
Cheese
Sour Cream
Tortilla Chips
Corn Tortillas
1 lb Ground Beef/Turkey
Taco Seasoning
Pinto Beans
Avocado (sliced)
Lettuce (shredded)
Salsa
1. Cook Ground Beef…prepare with taco seasoning & pinto beans
2. In casserole dish, dip tortilla in salsa and spread on bottom
3. Sprinkle cheese on tortillas
4. Spread half of cooked meat and beans
5. Repeat steps 2-4
6. Cover with crunched chips and cheese
7. Bake in oven covered with foil for about 15 minutes
8. Uncover and bake about 5 more minutes or until cheese is melted
9. Take out of oven
10. Layer a bowl with lettuce
11. Scoop lasagna on top of lettuce
12. Finish off with slices of avocado and a scoop of sour cream
For those that don't like salad, you can just serve this up as is without the lettuce.
Nutty Buddies
Nutty Buddies
by: Sarah Frenzel
http://www.sarahfrenzel.com/
serves: 12
prep time: 10-15 minutes
drying time: 1-2 hours
items you'll need: wax paper, glass bowl and pot (or double boiler), big bowl, spatula, large plastic bags
12oz. chocolate chips
1 1/2 c. creamy Peanut butter
1/2c. margarine or butter
9 c. crispex cereal
1/2 lb. bag powdered sugar
1. In saucepan melt PB, choc. and butter together
2. Pour over cereal and stir gently
3. spread out on wax paper to dry
4. Put in plastic bag, pour powdered sugar in and shake
to coat.
by: Sarah Frenzel
http://www.sarahfrenzel.com/
serves: 12
prep time: 10-15 minutes
drying time: 1-2 hours
items you'll need: wax paper, glass bowl and pot (or double boiler), big bowl, spatula, large plastic bags
12oz. chocolate chips
1 1/2 c. creamy Peanut butter
1/2c. margarine or butter
9 c. crispex cereal
1/2 lb. bag powdered sugar
1. In saucepan melt PB, choc. and butter together
2. Pour over cereal and stir gently
3. spread out on wax paper to dry
4. Put in plastic bag, pour powdered sugar in and shake
to coat.
Raspberry Protein Smoothie
Raspberry Protein Smoothie
by: Simple and Delicious
serves: 1 (1 3/4 cups)
prep time: 10 minutes
1 carton (8 oz each) fat free or low-fat raspberry yogurt
1/2 cup frozen unsweetened raspberries
1/4 cup Egg Beaters Egg Whites (1/4 cup = 2 oz)
1/4 cup orange juice
Reddi-wip Fat Free Dairy Whipped Topping, optional
1. Place yogurt, raspberries, Egg Beaters and orange juice in blender container; cover
2. Blend on medium speed until smooth
3. Pour into tall glass
4. Top with Reddi-wip, if desired.
Nutrition Facts:
Amount per Serving: 1 3/4 cups
Calories: 319
Total fat 1 g
Saturated fat 0 g
Cholesterol 5 mg
Sodium 218 mg
Carbohydrate 61 g
Dietary fiber 7 g
Sugars 43 g
Protein 17 g
by: Simple and Delicious
serves: 1 (1 3/4 cups)
prep time: 10 minutes
1 carton (8 oz each) fat free or low-fat raspberry yogurt
1/2 cup frozen unsweetened raspberries
1/4 cup Egg Beaters Egg Whites (1/4 cup = 2 oz)
1/4 cup orange juice
Reddi-wip Fat Free Dairy Whipped Topping, optional
1. Place yogurt, raspberries, Egg Beaters and orange juice in blender container; cover
2. Blend on medium speed until smooth
3. Pour into tall glass
4. Top with Reddi-wip, if desired.
Nutrition Facts:
Amount per Serving: 1 3/4 cups
Calories: 319
Total fat 1 g
Saturated fat 0 g
Cholesterol 5 mg
Sodium 218 mg
Carbohydrate 61 g
Dietary fiber 7 g
Sugars 43 g
Protein 17 g
Tabuli
Tabuli
by: Tammy
serves: 4-6
prep time: 5-10 minutes
items you'll need: strainer, large bowl
parsley
tomato
green onion
green pepper
cucumber
romaine lettuce
fresh squeezed lemon juice
olive oil
salt
brown bulgor #1-fine (wheat)
1. Rinse the bulgor with water (about 2-3 minutes)
2. Put the bulgor into the bottom of the missing bowl
3. Chop everything up very small and put over the bulgor
4. Add lemon juice, olive oil, and salt (to preferred taste) over the chopped vegetables and bulgor
5. Mix together
***I have never tried this recipe, but it came highly recommended***
by: Tammy
serves: 4-6
prep time: 5-10 minutes
items you'll need: strainer, large bowl
parsley
tomato
green onion
green pepper
cucumber
romaine lettuce
fresh squeezed lemon juice
olive oil
salt
brown bulgor #1-fine (wheat)
1. Rinse the bulgor with water (about 2-3 minutes)
2. Put the bulgor into the bottom of the missing bowl
3. Chop everything up very small and put over the bulgor
4. Add lemon juice, olive oil, and salt (to preferred taste) over the chopped vegetables and bulgor
5. Mix together
***I have never tried this recipe, but it came highly recommended***
Peach Salad
Peach Salad
by: Tam Pagano
serves: 2-4
preheat oven: 350
prep time: 7 minutes
items you'll need: baking sheet, salad bowl
1 bag of baby spinach, rinsed & dried (4 cups)
2 peaches
3/4 cup pecans
1/4 cup poppyseed salad dressing
1. Arrange pecans on a single layer baking sheet and roast in oven for 7-10 min (until they just begin
to darken)
2. Slice peaches into bite size segments
3. Combine peaches, spinach and pecans in a large bowl
4. Toss with dressing until evenly coated
by: Tam Pagano
serves: 2-4
preheat oven: 350
prep time: 7 minutes
items you'll need: baking sheet, salad bowl
1 bag of baby spinach, rinsed & dried (4 cups)
2 peaches
3/4 cup pecans
1/4 cup poppyseed salad dressing
1. Arrange pecans on a single layer baking sheet and roast in oven for 7-10 min (until they just begin
to darken)
2. Slice peaches into bite size segments
3. Combine peaches, spinach and pecans in a large bowl
4. Toss with dressing until evenly coated
Baked Beans
Baked Beans
by: Julia Jezowski
serves: 15
preheat oven: 350
prep time: 10 minutes
cook time: 30 minutes
items you'll need: skillet, casserole dish (big one), big bowl
1 cup chopped onion
1 lb. bacon, chopped and fried
2 cans (27 oz) each Kidney beans drained
2 cans (27 oz) each pinto beans drained
1 can B & M baked beans (3 1/2 lbs.)
2 1/2 cups of brown sugar
22 oz. catsup
8 tsp. Worcestershire sauce
1 1/2 lb cheddar cheese cubed
grated parmesan cheese (optional)
1. Brown onion and bacon together
2. Combine with other ingredients
3. Pour into greased casserole dish
4. Bake for 30 minutes
5. Sprinkle with parmesan.
by: Julia Jezowski
serves: 15
preheat oven: 350
prep time: 10 minutes
cook time: 30 minutes
items you'll need: skillet, casserole dish (big one), big bowl
1 cup chopped onion
1 lb. bacon, chopped and fried
2 cans (27 oz) each Kidney beans drained
2 cans (27 oz) each pinto beans drained
1 can B & M baked beans (3 1/2 lbs.)
2 1/2 cups of brown sugar
22 oz. catsup
8 tsp. Worcestershire sauce
1 1/2 lb cheddar cheese cubed
grated parmesan cheese (optional)
1. Brown onion and bacon together
2. Combine with other ingredients
3. Pour into greased casserole dish
4. Bake for 30 minutes
5. Sprinkle with parmesan.
Dump Cake Cobbler
Dump Cake Cobbler
by: Karen Barth
serves: 12-16
preheat oven: 350
prep time: 5 minutes
cook time: 55-65 minutes
items you'll need: 9 x 13 casserole dish
1 (21 oz) can cherry pie filling
1 (16-20 oz) can crushed pineapple with juice
1 (18 1/4 oz) box of yellow cake mix
1/2 cup chopped unsalted nuts
1/2 cup (1 stick) butter~melted
1. Pour cherry pie filling into casserole dish
2. Pour pineapple over the top....DO NOT STIR
3. Sprinkle cake mix evenly over the top
4. Sprinkle on the nuts
5. Drizzle evenly with melted butter
6. Pop in the oven
by: Karen Barth
serves: 12-16
preheat oven: 350
prep time: 5 minutes
cook time: 55-65 minutes
items you'll need: 9 x 13 casserole dish
1 (21 oz) can cherry pie filling
1 (16-20 oz) can crushed pineapple with juice
1 (18 1/4 oz) box of yellow cake mix
1/2 cup chopped unsalted nuts
1/2 cup (1 stick) butter~melted
1. Pour cherry pie filling into casserole dish
2. Pour pineapple over the top....DO NOT STIR
3. Sprinkle cake mix evenly over the top
4. Sprinkle on the nuts
5. Drizzle evenly with melted butter
6. Pop in the oven
Scotch Shortbread
Scotch Shortbread
by: Mrs. Kott
makes: about 4 dozen (depending on size of cookie cutter)
preheat oven: 350
prep time: 20 minutes
cook time: 15-20 minutes
items you'll need: cookie cutters, flat counter space, large bowl, food coloring (if you want to color your frosting), rolling pin, cookie sheets
1 1/2 cups butter, softened
1/2 cup sugar
4 cups flour
Betty Crocker Creamy White Frosting
1. Mix butter and sugar until well blended
2. Add flour 1/2 cup at a time
3. Mix until dough forms a ball
4. If dough is crumbly, add 1-2 tbsp of butter
5. Roll dough 1/2 inch thick on lightly floured surface
6. Cut into shapes
7. Place on ungreased cookie sheets
8. Bake for 15-20 minutes...you don't want them to get brown on the bottom
9. Let cool completely and frost
by: Mrs. Kott
makes: about 4 dozen (depending on size of cookie cutter)
preheat oven: 350
prep time: 20 minutes
cook time: 15-20 minutes
items you'll need: cookie cutters, flat counter space, large bowl, food coloring (if you want to color your frosting), rolling pin, cookie sheets
1 1/2 cups butter, softened
1/2 cup sugar
4 cups flour
Betty Crocker Creamy White Frosting
1. Mix butter and sugar until well blended
2. Add flour 1/2 cup at a time
3. Mix until dough forms a ball
4. If dough is crumbly, add 1-2 tbsp of butter
5. Roll dough 1/2 inch thick on lightly floured surface
6. Cut into shapes
7. Place on ungreased cookie sheets
8. Bake for 15-20 minutes...you don't want them to get brown on the bottom
9. Let cool completely and frost
Teriyaki Chicken
Teriyaki Chicken
by: Mrs. Abel
serves: 4
preheat oven: 350
prep time: 10 minutes
cook time: 20-30 minutes
items you'll need: pot, whisk, basting brush, foil, oven dish
1 tbsp corn starch
1 tbsp water
1/2 cup sugar
1/2 cup lite soy sauce
1 clove of garlic (minced)
1/2 tsp ground ginger
1/4 cup vinegar
1/4 tsp pepper
1. In pan stir together cornstarch and water
2. Add the rest of the ingredients
3. Stir constantly over med heat
4. Heat until thick (be patient)
5. Put chicken in oven dish and cover with sauce (I recommend marinating it a couple of hours, but it's not necessary)
6. Cover with foil and put in oven
7. Flip chicken everye 10 minutes and brush more sauce on each time
by: Mrs. Abel
serves: 4
preheat oven: 350
prep time: 10 minutes
cook time: 20-30 minutes
items you'll need: pot, whisk, basting brush, foil, oven dish
1 tbsp corn starch
1 tbsp water
1/2 cup sugar
1/2 cup lite soy sauce
1 clove of garlic (minced)
1/2 tsp ground ginger
1/4 cup vinegar
1/4 tsp pepper
1. In pan stir together cornstarch and water
2. Add the rest of the ingredients
3. Stir constantly over med heat
4. Heat until thick (be patient)
5. Put chicken in oven dish and cover with sauce (I recommend marinating it a couple of hours, but it's not necessary)
6. Cover with foil and put in oven
7. Flip chicken everye 10 minutes and brush more sauce on each time
8 Layer Bean Dip
8 Layer Bean Dip
by: Stephanie
serves: 6-10
prep time: 5 minutes
items you'll need: casserole dish (any size...will just determine how thin or thick each layer is), spatula
1 can refried beans
8-16oz sour cream...
10 oz of premade guacamole
1 1/2 cups 4 cheese Mexican blend cheese
1 cup salsa
1/2 cup chopped green onion
1/4 cup sliced olives
1 avocado sliced
tortilla chips
1. Spread beans on bottom of dish
2. Spread guacamole over the beans
3. Spread the sour cream ove the guacamole
4. Spread the salsa over the sour cream
5. Sprinkle the cheese over the salsa
6. Sprinkle the chives over the cheese
7. Spinkle the olives over the chives and cheese
8. Lay slices of avocado on top of cheese, chives, and olives
by: Stephanie
serves: 6-10
prep time: 5 minutes
items you'll need: casserole dish (any size...will just determine how thin or thick each layer is), spatula
1 can refried beans
8-16oz sour cream...
10 oz of premade guacamole
1 1/2 cups 4 cheese Mexican blend cheese
1 cup salsa
1/2 cup chopped green onion
1/4 cup sliced olives
1 avocado sliced
tortilla chips
1. Spread beans on bottom of dish
2. Spread guacamole over the beans
3. Spread the sour cream ove the guacamole
4. Spread the salsa over the sour cream
5. Sprinkle the cheese over the salsa
6. Sprinkle the chives over the cheese
7. Spinkle the olives over the chives and cheese
8. Lay slices of avocado on top of cheese, chives, and olives
Potato Casserole
Potato Casserole
by: Mary Hyatt
serves: 6-8
preheat oven: 350
prep time: 10 minutes
cook time: 50 minutes
items you'll need: pot, 9 x 12 or 10 x 13 casserole dish, large bowl, foil
2 large bags of frozen hash browns (no seasoning)...thaw before making recipe
1/4 cup butter
1 can of cream of chicken soup
1 pint of sour cream
1/2 cup chopped chives
1 1/2 cups shredded cheddar cheese
corn flake crumbs and butter
1. Heat butter on stove with chicken soup
2. Blend sour cream, chives, and cheese
3. Pour over potatoes in a large bowl and stir
4. Place in casserole dish
5. Melt 1-2 tbsp of butter on stove with corn flake crumbs and sprinkle over potatoes
6. Put in fridge (you can make this 1-2 days ahead of time)
7. Bake covered 40 minutes
8. Remove foil and bake 10 more minutes
by: Mary Hyatt
serves: 6-8
preheat oven: 350
prep time: 10 minutes
cook time: 50 minutes
items you'll need: pot, 9 x 12 or 10 x 13 casserole dish, large bowl, foil
2 large bags of frozen hash browns (no seasoning)...thaw before making recipe
1/4 cup butter
1 can of cream of chicken soup
1 pint of sour cream
1/2 cup chopped chives
1 1/2 cups shredded cheddar cheese
corn flake crumbs and butter
1. Heat butter on stove with chicken soup
2. Blend sour cream, chives, and cheese
3. Pour over potatoes in a large bowl and stir
4. Place in casserole dish
5. Melt 1-2 tbsp of butter on stove with corn flake crumbs and sprinkle over potatoes
6. Put in fridge (you can make this 1-2 days ahead of time)
7. Bake covered 40 minutes
8. Remove foil and bake 10 more minutes
Chicken Taco Soup
Chicken Taco Soup
serves: 8
prep time: 5 minutes
cook time: 7 hours
items you'll need: crock pot
1 can corn (drained)
1 can chili beans
1 can black beans
1 8oz tomato sauce
1 can tomatoes and green chili's
1 12oz beer
1 taco seasoning pkt
2-3 chicken breast filet's
cheese, sour cream, tortilla chips, and avocado
1. Combine all ingredients in crock pot (up until the chicken) and stir
2. Add chicken until just covered ~ cook on low for 5 hours
3. Take the chicken out, shred and put back in the soup with 1/2 bag of cheese ~ cook 2 more hours
4. Serve with cheese, sour cream, sliced avocado, and tortilla chips
NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Total Fat: 17.9g
Cholesterol: 68mg
Sodium: 1571mg
Total Carbs: 42.4g
Dietary Fiber: 8.9g
Protein: 27g
serves: 8
prep time: 5 minutes
cook time: 7 hours
items you'll need: crock pot
1 can corn (drained)
1 can chili beans
1 can black beans
1 8oz tomato sauce
1 can tomatoes and green chili's
1 12oz beer
1 taco seasoning pkt
2-3 chicken breast filet's
cheese, sour cream, tortilla chips, and avocado
1. Combine all ingredients in crock pot (up until the chicken) and stir
2. Add chicken until just covered ~ cook on low for 5 hours
3. Take the chicken out, shred and put back in the soup with 1/2 bag of cheese ~ cook 2 more hours
4. Serve with cheese, sour cream, sliced avocado, and tortilla chips
NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Total Fat: 17.9g
Cholesterol: 68mg
Sodium: 1571mg
Total Carbs: 42.4g
Dietary Fiber: 8.9g
Protein: 27g
Corn Casserole
Corn Casserole
by: Sarah Frenzel
http://www.sarahfrenzel.com/
serves: 6-8
preheat oven: 400
prep time: 7 minutes
cook time: 30 minutes
items you'll need: 9 x 13 pan, big bowl
1 can creamed corn
1 can whole corn (don't drain)
2 eggs
1/4 tsp salt
dash of pepper
1/2-3/4 package of jiffy corn bread mix (the one in the blue box)
sour cream
frenches onions
shredded cheese
1. Mix first 6 ingredients together
2. Pour into GREASED pan
3. On top, put dollps of sour cream about 1" apart
4. Sprinkle with Frenches Onions and cheese
5. Bake UNCOVERED for 30 minutes
by: Sarah Frenzel
http://www.sarahfrenzel.com/
serves: 6-8
preheat oven: 400
prep time: 7 minutes
cook time: 30 minutes
items you'll need: 9 x 13 pan, big bowl
1 can creamed corn
1 can whole corn (don't drain)
2 eggs
1/4 tsp salt
dash of pepper
1/2-3/4 package of jiffy corn bread mix (the one in the blue box)
sour cream
frenches onions
shredded cheese
1. Mix first 6 ingredients together
2. Pour into GREASED pan
3. On top, put dollps of sour cream about 1" apart
4. Sprinkle with Frenches Onions and cheese
5. Bake UNCOVERED for 30 minutes
Chicken Spinach Salad
A simple lunch or dinner
Chicken Spinach Salad
by: Stephanie
serves: 2
prep time: 5 minutes
cook time: 8 minutes
items you'll need: skillet, salad bowl
1 chicken breast (cubed)
2-3 cups of baby spinach
1/4 cup sliced almonds
1/4 cup feta
1/2 cup craisins
1 tbsp extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste
Brienna's Blush Wine Vinaigrette Dressing
1. Cook chicken in olive oil, lemon juice, salt and pepper
2. Place spinach in bowl with almonds, feta, and craisins
3. Add warm chicken and dressing
4. Toss and serve
Chicken Spinach Salad
by: Stephanie
serves: 2
prep time: 5 minutes
cook time: 8 minutes
items you'll need: skillet, salad bowl
1 chicken breast (cubed)
2-3 cups of baby spinach
1/4 cup sliced almonds
1/4 cup feta
1/2 cup craisins
1 tbsp extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste
Brienna's Blush Wine Vinaigrette Dressing
1. Cook chicken in olive oil, lemon juice, salt and pepper
2. Place spinach in bowl with almonds, feta, and craisins
3. Add warm chicken and dressing
4. Toss and serve
California Salad
This is my version of one of my favorite salads from Claim Jumper
California Salad
by: Stephanie
serves: 4-6
prep time: 10 minutes
items you'll need: big salad bowl, skillet, wax paper
1 heart of Romaine Lettuce (washed and chopped)
1/2 yellow bell pepper (sliced)
1/2 red bell pepper (sliced)
1 avocado (sliced in 1 inch pieces)
3 green onions (chopped)
1 cup craisins
1 apple (cut into 1-2 inch pieces)
1 package of fresh raspberries
1 cup candied pecans
Brienna's Blush Wine Vinaigrette Dressing
1. Place all of the lettuce in the bowl
2. Put every in except the raspberries
3. Toss the salad
4. Add raspberries
5. Plate and serve
Candied Pecans
1 cup pecans (in pieces)
1 tbsp butter
1/2 cup brown sugar
1. Heat butter in skillet (over medium heat)
2. Add Pecans, toast slightly
3. Add brown sugar and stir constantly
4. Once sugar has melted and blended with pecans sufficiently take off heat and lay out on wax paper until cool
5. Break apart and add to salad
~If you want to make this a meal, add grilled chicken to the salad
California Salad
by: Stephanie
serves: 4-6
prep time: 10 minutes
items you'll need: big salad bowl, skillet, wax paper
1 heart of Romaine Lettuce (washed and chopped)
1/2 yellow bell pepper (sliced)
1/2 red bell pepper (sliced)
1 avocado (sliced in 1 inch pieces)
3 green onions (chopped)
1 cup craisins
1 apple (cut into 1-2 inch pieces)
1 package of fresh raspberries
1 cup candied pecans
Brienna's Blush Wine Vinaigrette Dressing
1. Place all of the lettuce in the bowl
2. Put every in except the raspberries
3. Toss the salad
4. Add raspberries
5. Plate and serve
Candied Pecans
1 cup pecans (in pieces)
1 tbsp butter
1/2 cup brown sugar
1. Heat butter in skillet (over medium heat)
2. Add Pecans, toast slightly
3. Add brown sugar and stir constantly
4. Once sugar has melted and blended with pecans sufficiently take off heat and lay out on wax paper until cool
5. Break apart and add to salad
~If you want to make this a meal, add grilled chicken to the salad
Red Potatoes
Here is one of my husband's favorite potato dishes:
serves: 2-6
preheat oven: 425
prep time: 5-10 minutes, 2-4 hours (if you let them marinate)
cook time: 45-55 minutes
items you'll need: big baking sheet, foil, nonstick cooking spray, large ziploc bag
about 4 red potatoes per person eating
extra virgin olive oil
green onions (about one bunch per 5-8 potatoes)
fresh minced garlic (about one clove per 2 potatoes)
salt and pepper to taste
seasoning salt (optional)
1. Wash and cut Red Potatoes (cut into about 1-2 inch pieces)
2. Put potatoes in ziploc bag
3. Cut green onions (the whole thing) and add to plastic bag
4. Add garlic to bag
5. Drizzle olive oil over potatoes (enough so that when you shake the bag each potato will be coated)
6. Add salt and pepper
7. Close bag and shake
8. If you're going to marinate them, lay flat in fridge for 2-4 hours (you can prepare these the night before, the longer they marinate the better they taste)
9. Line baking sheet with foil
10. Spray foil with nonstick cooking spray
11. Spread the potatoes out over the foil
12. Sprinkle seasoning salt over the top (sometimes I also sprinkle rosemary on top...usually if I'm making along side pork)
13. Bake for 20 minutes and then flip the potatoes
14. Bake another 25-35 minutes (depending on how many potatoes you're baking)
Serve with chicken and corn
serves: 2-6
preheat oven: 425
prep time: 5-10 minutes, 2-4 hours (if you let them marinate)
cook time: 45-55 minutes
items you'll need: big baking sheet, foil, nonstick cooking spray, large ziploc bag
about 4 red potatoes per person eating
extra virgin olive oil
green onions (about one bunch per 5-8 potatoes)
fresh minced garlic (about one clove per 2 potatoes)
salt and pepper to taste
seasoning salt (optional)
1. Wash and cut Red Potatoes (cut into about 1-2 inch pieces)
2. Put potatoes in ziploc bag
3. Cut green onions (the whole thing) and add to plastic bag
4. Add garlic to bag
5. Drizzle olive oil over potatoes (enough so that when you shake the bag each potato will be coated)
6. Add salt and pepper
7. Close bag and shake
8. If you're going to marinate them, lay flat in fridge for 2-4 hours (you can prepare these the night before, the longer they marinate the better they taste)
9. Line baking sheet with foil
10. Spray foil with nonstick cooking spray
11. Spread the potatoes out over the foil
12. Sprinkle seasoning salt over the top (sometimes I also sprinkle rosemary on top...usually if I'm making along side pork)
13. Bake for 20 minutes and then flip the potatoes
14. Bake another 25-35 minutes (depending on how many potatoes you're baking)
Serve with chicken and corn
Parmesan Parsley Chicken
Last night I tried a new creation and it turned out pretty well! I call it Parmesan Parsley Chicken
Parmesan Parsley Chicken
by: Stephanie
serves: 2-4
preheat oven: 350
prep time: 5-10 minutes
cook time: 15 minutes
items you'll need: 3 bowls, 10" skillet, baking sheet
2-4 chicken breasts
1-1 1/2 cups flour
1 1/2 tbsp paprika
pepper (to taste)
2 eggs
1-1 1/2 cups bread crumbs
1/4 cup parmesan cheese
2 tbsp fresh parsley
salt (to taste)
1 tbsp olive oil
1. Butterfly your chicken
2. In first bowl: combine flour, paprika, and pepper (there will also be pepper in another bowl so depending on how much you like pepper I'd say use about 1 tsp)
3. In second bowl: mix the two eggs
4. In third bowl: combine bread crumbs, parmesan cheese, parsley, salt and pepper
5. Pour the oil in the skillet and preheat (while breading the chicken) on medium heat
6. Dip the chicken in bowl one, then bowl two, and finally bowl three
7. Pat the chicken on both sides to make sure it's fully coated
8. Place chicken in skillet
9. Repeat until all the chicken is in the skillet
10. Leave on skillet for 5-6 minutes (until first side is golden....don't disturb it during this time)
11. Turn the chicken over and cook for about 3 minutes (until golden, second side doesn't take as long)
12. Take off skillet and place on baking sheet
13. Let the chicken finish cooking in the oven for about 5-6 minutes (until juices run clear)
Serve with asparagus and rice
Parmesan Parsley Chicken
by: Stephanie
serves: 2-4
preheat oven: 350
prep time: 5-10 minutes
cook time: 15 minutes
items you'll need: 3 bowls, 10" skillet, baking sheet
2-4 chicken breasts
1-1 1/2 cups flour
1 1/2 tbsp paprika
pepper (to taste)
2 eggs
1-1 1/2 cups bread crumbs
1/4 cup parmesan cheese
2 tbsp fresh parsley
salt (to taste)
1 tbsp olive oil
1. Butterfly your chicken
2. In first bowl: combine flour, paprika, and pepper (there will also be pepper in another bowl so depending on how much you like pepper I'd say use about 1 tsp)
3. In second bowl: mix the two eggs
4. In third bowl: combine bread crumbs, parmesan cheese, parsley, salt and pepper
5. Pour the oil in the skillet and preheat (while breading the chicken) on medium heat
6. Dip the chicken in bowl one, then bowl two, and finally bowl three
7. Pat the chicken on both sides to make sure it's fully coated
8. Place chicken in skillet
9. Repeat until all the chicken is in the skillet
10. Leave on skillet for 5-6 minutes (until first side is golden....don't disturb it during this time)
11. Turn the chicken over and cook for about 3 minutes (until golden, second side doesn't take as long)
12. Take off skillet and place on baking sheet
13. Let the chicken finish cooking in the oven for about 5-6 minutes (until juices run clear)
Serve with asparagus and rice
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