Classic Sugar Cookies (Cookie Exchange Quantity)
by: Betty Crocker
Prep Time: 2 hours 0 min
Total Time: 4 hours 30 min
Makes: 8 dozen 3-inch cookies
3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Decorator’s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired
1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.
Did You Know
You can divide this recipe in half for a smaller batch of cookies.
Success
Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.
Nutrition Information:
1 Cookie: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Sunday, November 23, 2008
Friday, November 21, 2008
Homemade Turkey Soup
Homemade Turkey Soup
from:Taste of Home
SERVINGS: 8-10 (about 2 quarts)
TIME: Prep: 30 min. Cook: 2 hours 35 min.
Ingredients:
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts
One serving:(1 cup)
Calories: 136
Fat:3 g
Saturated Fat:1 g
Cholesterol:21 mg
Sodium:367 mg
Carbohydrate:20 g
Fiber:1 g
Protein:7 g
from:Taste of Home
SERVINGS: 8-10 (about 2 quarts)
TIME: Prep: 30 min. Cook: 2 hours 35 min.
Ingredients:
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts
One serving:(1 cup)
Calories: 136
Fat:3 g
Saturated Fat:1 g
Cholesterol:21 mg
Sodium:367 mg
Carbohydrate:20 g
Fiber:1 g
Protein:7 g
Chicken (or turkey) 'n' Dressing Casserole
Chicken 'n' Dressing Casserole
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g
Red Bell Pepper Dip
Red Bell Pepper Dip
from: Kim McManus
1 Large Red Bell Pepper
1 8oz Cream Cheese (soften)
1 package Ranch Dressing mix
Blend all ingredients together and enjoy!
from: Kim McManus
1 Large Red Bell Pepper
1 8oz Cream Cheese (soften)
1 package Ranch Dressing mix
Blend all ingredients together and enjoy!
Wednesday, November 19, 2008
Chicken w/ Hot Peanut Sauce
Chicken w/ Hot Peanut Sauce
From the Kitchen of: Dee Villacres
makes 2 serving
1 1/2 tsp peanut oil
1 1/2 tsp each minced fresh garlic
and minced pared ginger root
(actually I just use the kind in the jar)
1/2 cup prepared chicken broth or I use the better
than bullion veggie broth
2 tbls dry sherry
3 tbls smooth or crunchy peanut butter
3 tsp each soy sauce and rice wine vinegar
1 tsp sesame oil
dash each ground and crushed red pepper
4 ounces skinned and boned cooked chicken breast, thinly sliced
2 cup cooked vermicelli
1 1/2 tsp minced scallion (green onion)
In small saucepan heat peanut oit over high heat; add galic and ginger root
and saute briefly, about 30 seconds. Add remaining ingredients except chicken, vermicilli, and scallion, and bring to a boil. Reducee heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.
I also use over chicken wings or as a dip w/ chicken skewers...enjoy!
From the Kitchen of: Dee Villacres
makes 2 serving
1 1/2 tsp peanut oil
1 1/2 tsp each minced fresh garlic
and minced pared ginger root
(actually I just use the kind in the jar)
1/2 cup prepared chicken broth or I use the better
than bullion veggie broth
2 tbls dry sherry
3 tbls smooth or crunchy peanut butter
3 tsp each soy sauce and rice wine vinegar
1 tsp sesame oil
dash each ground and crushed red pepper
4 ounces skinned and boned cooked chicken breast, thinly sliced
2 cup cooked vermicelli
1 1/2 tsp minced scallion (green onion)
In small saucepan heat peanut oit over high heat; add galic and ginger root
and saute briefly, about 30 seconds. Add remaining ingredients except chicken, vermicilli, and scallion, and bring to a boil. Reducee heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.
I also use over chicken wings or as a dip w/ chicken skewers...enjoy!
Wednesday, November 5, 2008
Corn Casserole (2)
Corn Casserole
by: Sharon Sundeen
can whole kernal corn (partially drained)
1 can cream-style corn
1 stick butter (melted)
8 oz sour cream
1 box Jiffy cornbread mix
1 cupt grated monterey jack cheese
1 small can chopped green chilies
Mix all ingredients together and pour into greased 13 X
casserole dish. Bake at 350 degrees for 45-50 minutes
by: Sharon Sundeen
can whole kernal corn (partially drained)
1 can cream-style corn
1 stick butter (melted)
8 oz sour cream
1 box Jiffy cornbread mix
1 cupt grated monterey jack cheese
1 small can chopped green chilies
Mix all ingredients together and pour into greased 13 X
casserole dish. Bake at 350 degrees for 45-50 minutes
Pumpkin Gooey Cake
Pumpkin Gooey Cake
by: Paula Dean, shared by Carolyn Schroder
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
by: Paula Dean, shared by Carolyn Schroder
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
CORONADO CASSEROLE
CORONADO CASSEROLE
by: Linda
Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...
15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips
Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.
Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.
Bake @ 350 degrees for 25 minutes.
Serves 6-8
by: Linda
Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...
15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips
Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.
Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.
Bake @ 350 degrees for 25 minutes.
Serves 6-8
Double Tomato Brushetta
Double Tomato Brushetta
by: Jennifer Tilney
INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS:
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
by: Jennifer Tilney
INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS:
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
Taco Soup
Taco Soup
by: Amanda Pringle
1 lb ground beef
1 can Ranch Style Beans
1 can pinto beans
1 can kidney beans
1 can black beans
1 can corn
pkg ranch dressing
pkg taco seasoning
This is a dump soup...so just put it all in a pot and let it cook, even the meat, no need to brown it before hand. I add a little water, just about a can full. You can also add rotel or anything you think sounds good. This is delicious and easy, great for a fast meal on a cold night. I like to top it with shredded cheese and make some corn bread to serve with it!
by: Amanda Pringle
1 lb ground beef
1 can Ranch Style Beans
1 can pinto beans
1 can kidney beans
1 can black beans
1 can corn
pkg ranch dressing
pkg taco seasoning
This is a dump soup...so just put it all in a pot and let it cook, even the meat, no need to brown it before hand. I add a little water, just about a can full. You can also add rotel or anything you think sounds good. This is delicious and easy, great for a fast meal on a cold night. I like to top it with shredded cheese and make some corn bread to serve with it!
Pumpkin Mousse
Pumpkin Mousse
from: Light & Tasty
SERVINGS: 4
TIME: Prep/Total Time: 15 min.
Ingredients:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
Nutrition Facts
One serving:2/3 cup mousse with 2 tablespoons whipped topping
Calories: 95
Fat:0 g
Saturated Fat:0 g
Cholesterol:2 mg
Sodium:351 mg
Carbohydrate:19 g
Fiber:1 g
Protein:4 g
Diabetic Exchange:1/2 starch, 1/2 fat-free milk.
from: Light & Tasty
SERVINGS: 4
TIME: Prep/Total Time: 15 min.
Ingredients:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
Nutrition Facts
One serving:2/3 cup mousse with 2 tablespoons whipped topping
Calories: 95
Fat:0 g
Saturated Fat:0 g
Cholesterol:2 mg
Sodium:351 mg
Carbohydrate:19 g
Fiber:1 g
Protein:4 g
Diabetic Exchange:1/2 starch, 1/2 fat-free milk.
Caramel Pretzels
Caramel Pretzels
by: April Rodgers
You will need
square pretzels
Rollos candy
toasted pecans
On a microwavable safe plate put a single layer of square pretzels. Place one Rollo candy on each. Microwave for 30 sec. Push 1/2 toasted pecan into Rollo and let cool. These are sooo good.
by: April Rodgers
You will need
square pretzels
Rollos candy
toasted pecans
On a microwavable safe plate put a single layer of square pretzels. Place one Rollo candy on each. Microwave for 30 sec. Push 1/2 toasted pecan into Rollo and let cool. These are sooo good.
Old Time Chicken Divan
Old Time Chicken Divan
by: Ellen Elizabeth Jackman
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 heads broccoli, cut into florets
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
1/2 cup heavy cream 1/2 teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut
into 1/4 inch slices
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
by: Ellen Elizabeth Jackman
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 heads broccoli, cut into florets
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
1/2 cup heavy cream 1/2 teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut
into 1/4 inch slices
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
Egg Casserole
Egg Casserole
by: Lisa Keller
We generally eat this every morning. I make a full batch and then reheat it in the mornings to make our time go more smoothly. Recipe can be split in half or thirds and placed in a smaller pan to meet your needs. Perfect for guests or potlucks, too.
5 cups Egg Beaters (equivalent to 20 eggs)
1 ½ lbs Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream
2 cans diced Green Chiles
2 lbs of any of meat (cooked): bacon, sausage, ground beef, ham
Bake in greased 9x13 pan at 400 degrees for 1 hour or until top is browned. Sometimes, I put in sautéed onions and peppers if I have any left over from a previous meal. I’ll also add some other seasonings, like Konriko Greek Seasoning or Tony Chachere’s Salt Free Seasoning or salt and pepper. Change the ingredients and seasonings as you wish. Every combination I have tried has worked, as long as it is stirred thoroughly. I recently put in asparagus and spinach instead of the chiles and added Italian seasoning.
Lower fat version:
6 cups Egg Beaters (equivalent to 24 eggs)
9 oz (~2 Cups) Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream, Fat Free!!!
2 cans diced Green Chiles
17 Banquet (frozen) pre-cooked turkey sausage links or Jones “Light” sausage links, chopped
or whatever will give you about 7 blocks of protein = 49g or a little less than 1lb of meat (precooked weight)
Spice/Seasoning
Total recipe = 40 blocks total protein => 1 Cup, uncooked = 4 blocks protein
You can make w/ in muffin tins, mini-fluted pans, mini-loaf pans, or in the 9x13 and divide as appropriate. Have fun!
This also freezes well.
by: Lisa Keller
We generally eat this every morning. I make a full batch and then reheat it in the mornings to make our time go more smoothly. Recipe can be split in half or thirds and placed in a smaller pan to meet your needs. Perfect for guests or potlucks, too.
5 cups Egg Beaters (equivalent to 20 eggs)
1 ½ lbs Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream
2 cans diced Green Chiles
2 lbs of any of meat (cooked): bacon, sausage, ground beef, ham
Bake in greased 9x13 pan at 400 degrees for 1 hour or until top is browned. Sometimes, I put in sautéed onions and peppers if I have any left over from a previous meal. I’ll also add some other seasonings, like Konriko Greek Seasoning or Tony Chachere’s Salt Free Seasoning or salt and pepper. Change the ingredients and seasonings as you wish. Every combination I have tried has worked, as long as it is stirred thoroughly. I recently put in asparagus and spinach instead of the chiles and added Italian seasoning.
Lower fat version:
6 cups Egg Beaters (equivalent to 24 eggs)
9 oz (~2 Cups) Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream, Fat Free!!!
2 cans diced Green Chiles
17 Banquet (frozen) pre-cooked turkey sausage links or Jones “Light” sausage links, chopped
or whatever will give you about 7 blocks of protein = 49g or a little less than 1lb of meat (precooked weight)
Spice/Seasoning
Total recipe = 40 blocks total protein => 1 Cup, uncooked = 4 blocks protein
You can make w/ in muffin tins, mini-fluted pans, mini-loaf pans, or in the 9x13 and divide as appropriate. Have fun!
This also freezes well.
Oven Grilled Veggies
Oven Grilled Veggies
by: Kathy Gurule
1 yellow squash
1 zuccinin
1 bunch fresh asaragus
1 purple onion
1 red bell pepper
2 Tbsp. olive oil
Heat oven to 375. Wash all veggies and cut into chunk size pieces. Spread olive oil in the bottom of a 13x9 glass baking pan. Put veggies into pan and stir to coat with oil. Season with salt and pepper. Bake for 30 minutes stirring halfway through. Enjoy!
by: Kathy Gurule
1 yellow squash
1 zuccinin
1 bunch fresh asaragus
1 purple onion
1 red bell pepper
2 Tbsp. olive oil
Heat oven to 375. Wash all veggies and cut into chunk size pieces. Spread olive oil in the bottom of a 13x9 glass baking pan. Put veggies into pan and stir to coat with oil. Season with salt and pepper. Bake for 30 minutes stirring halfway through. Enjoy!
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