Tuesday, December 30, 2008

Sweet Rice Cereal

Sweet Rice Cereal


1 1/2 cups MINUTE White Rice

1 1/2 cups water

1 tablespoon butter, divided

1/4 cup sugar (depending on your taste)

1/4 cup milk

1 dash cinnamon sugar


1In a medium saucepan -- bring water and 1/2 Tbl butter to boil.

2Add rice and stir to combine. Remove from Heat and cover 5 minutes.

3Add sugar and 1/2 Tbl butter, stir to combine.

Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.

Chili Cheese Coney Dogs

Chili Cheese Coney Dogs


6 hot dogs

6 hot dog buns, split

12 tablespoons chili sauce (with OR without beans-your choice)

1/3 cup fresh onion, chopped

1 cup cheese sauce, melted (Cheeze Whiz)


1Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted.

2Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted.

3Place 1 Hot Dog on 1 hot dog bun.

4Spoon warmed chili sauce onto hot dog.

5Sprinkle with onions

6Tops with cheese sauce.

Creamy Chicken and Rice Bake

Creamy Chicken and Rice Bake


12 ounces evaporated milk

4 ounces cream cheese, softened

1 (10 ounce) can cream of chicken soup

1/2 cup water

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

10 ounces frozen broccoli carrots cauliflower mix, thawed

2 cups cubed cooked chicken

1 1/2 cups uncooked instant rice

1/2 cup shredded cheddar cheese


1Preheat oven to 350° F.

2Grease 13 x 9-inch baking dish.

3Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.

4Add soup, water, garlic powder and black pepper; mix well.

5Add vegetables, chicken and rice.

6Cover tightly with foil.

7Bake for 35 minutes.

8Remove cover and top with cheese.

9Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly. 10Let stand 5 minutes before serving.


Wednesday, December 17, 2008

No Bake Chow Mein Noodle Cookies

No Bake Chow Mein Noodle Cookies


1/2 cup corn syrup

1/2 cup sugar

1 cup creamy peanut butter

1 cup chow mein noodles (I use a bit more)


1Bring sugar and syrup to a full boil in a heavy pan. Remove from heat at once. (Over cooking will make a hard cookie.)

2Add peanut butter and noodles. Mix thoroughly.

3Drop into rounded mounds onto waxed paper.

4Let set for at least 15 minutes.

5NOTE: I usually add more noodles for a crunchier cookie. I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop. 6PREP time includes cooling.

Tuesday, December 16, 2008

Potato "Lasagna"

Potato Lasagna

1/4 pound bacon (about 5 slices), cut into

1/4-inch pieces

1 medium onion, thinly sliced

1 10-ounce package frozen spinach, defrosted and squeezed dry

1 1/2 cups milk

1 egg 2 teaspoons kosher salt

1/2 teaspoon dried oregano

4 pounds Idaho potatoes (about 4 large potatoes), peeled and cut into

1/8-inch slices 1 28-ounce can whole tomatoes, drained and roughly chopped

4 ounces Swiss, Cheddar, or mozzarella, shredded
Heat oven to 450° F.

In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.Meanwhile, in a small bowl, whisk together the milk, egg, salt, and oregano. Set aside.Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour 1/3 of the milk mixture over the tomatoes. Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish.Cover with foil and bake for 45 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown. Remove from oven and let rest, covered, for 10 minutes before serving.If You Don't Have... canned tomatoes, use a jar of spaghetti sauce.

Banana Pancakes

Banana Pancakes

1 cup whole-wheat pancake mix

1 egg2tbsp peanut butter

1 banana,thinly sliced

Prepare batter according to package directions,adding in the egg, put batter on hot griddle and place banana slices on each pancake, flip pancakes when the edges are cooked ,add a dab of peanut better on each one before serving serve with whipped skim milk to drinkserves 2

Chewy Granola Bars

Chewy Granola Bars


1 cup firmly packed brown sugar

1/4-1/2 cup butter or margarine, softened

1/4 cup sugar 2 tablespoons honey 1/2 teaspoon vanilla 1 large egg 1 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups crisp rice cereal (Rice Krispies)

1 cup chopped almonds

1 cup semi-sweet chocolate chips

1 1/2 cups rolled oats raisins (optional)


1Preheat oven to 350° and lightly grease or spray 9 x 13 pan.

2In large bowl, beat brown sugar, sugar, and butter until light and fluffy.

3Blend in honey, vanilla and egg.

4In separate bowl, combine flour, cinnamon, baking soda, and salt.

5Add flour mixture gradually to sugar mixture and beat until combined.

6By hand, stir in almonds, chocolate chips and oats until well mixed.

7Press mixture firmly in bottom of greased pan, and bake at 350° for 20-25 minutes, or until light golden brown.

8Cool and cut into squares.




snonstick spray coating

4 small sweet potatoes (about 1 lb)

1 tablespoon margarine or butter, melted

1/4 teaspoon seasoning salt

1 dash nutmeg


1Spray a 15x10x1-inch baking pan with nonstick coating.

2Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges.

3Arrange potatoes in a single layer in pan.

4Combine margarine or butter, salt, and nutmeg.

5Brush onto potatoes.

6Bake in a 450° oven 20 minutes or until brown and tender.

Low Fat Mac and Cheese

Low Fat Mac and Cheese


12 ounces pasta

1 1/2 cups low-fat cheese

2 cups nonfat milk

1 1/2 tablespoons plain flour

2 teaspoons Dijon mustard

1/4 teaspoon black pepper


1COOK pasta and DRAIN; keep warm.

2In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.

3ADD mustard and black pepper.

4Once at a boil, allow to simmer about 3 minutes til thickened slightly.

5ADD cheese stirring until total melted.

6ADD pasta back into saucepan; stir until well coated.


Chicken-Fried Steak With Cracked Pepper Gravy

Chicken-Fried Steak With Cracked Pepper Gravy


1 1/2 cups flour

1 1/2 teaspoons salt

2 teaspoons pepper, freshly ground

1 teaspoon cayenne

2 eggs

1/2 cup cream

1/2 cup bock beer

2 cups vegetable oil

4 round steaks, tenderized (about 1/2 pound each)

1/4 cup unsalted butter

2 tablespoons flour

1 1/3 cups milk salt 1 teaspoon cracked pepper


1Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.

2Prepare the batter by mixing the eggs with a whisk, in a large bowl.

3Add the cream, and beer. Whisk to blend.

4Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.

5Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.

When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.

6Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. 7Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.

8CREAM GRAVY Melt the butter in a heavy saucepan.

9When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.

10Slowly add the milk, 10 minutes to cook and reduce. Serve hot.

Monday, December 15, 2008

Crock Pot Chicken and Wild Rice Soup

Crock Pot Chicken and Wild Rice Soup


3 (14 1/2 ounce) cans chicken broth

2 lbs boneless skinless chicken breasts

2 cups water 1 cup sliced celery

1 cup diced carrot

1 (6 ounce) package long grain and wild rice blend

1/2 cup chopped onion

1/2 teaspoon fresh coarse ground black pepper

1 teaspoon dried parsley flakes

2 teaspoons white vinegar (optional)

DirectionsDO NOT use quick cooking or instant rice. Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well. 3Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender. Stir in vinegar, if desired.

Thursday, December 11, 2008

Burrito Bake

Burrito Bake


1 lb ground beef

1 (16 ounce) can refried beans

1/4 cup chopped onion

1 (1 1/4 ounce) envelope taco seasoning

1 (8 ounce) package crescent rolls

2 cups shredded cheddar cheese 2 cups shredded mozzarella cheese

Toppingschopped green pepper shredded lettuce chopped tomato sliced ripe avocado


1In a skillet, cook beef over medium heat until no longer pink; drain.

2Add the beans, onion and taco seasoning.

3Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13x9x2 inch baking dish; seal seams and preforations.

4Spread beef mixture over crust; sprinkle with cheeses.

5Bake, uncovered, at 350* for 30 minutes or until golden brown.

Sprinkle with toppings of your choice

Wednesday, December 10, 2008

Pigs in a Blanket

Pigs in a Blanket


1 (8 ounce) package crescent rolls

4 hot dogs (cut in half crosswise(not lengthwise)

4 slices American cheese (cut in half)

mustard, and (optional) relish (optional)


1Cut the hotdogs in half crosswise to make 8 pieces and then partially cut each one halfway lengthwise.

2Cut the cheese in half so that there are 8 pieces; fold each piece in half and tuck it into the partially cut hotdog.

3Unroll the crescent roll place a hotdog on each one and roll up.

4Bake at 350 to 375 degrees for about 10 minutes or so till nice and golden.

5Serve hot.

Stuffed Calzones

Stuffed Calzones


1 cup shredded cheese

1 (213 ml) can pizza sauce

1 lb prepared fresh pizza dough or frozen pizza dough, thawed

8 ounces sliced baked ham


1Heat oven to 425 degrees.

2Lightly grease 2 jellyroll pans.

3Place dough onto lightly floured surface.

4Divide into 4 equal pieces; shape each into ball into a 7-inch circle.

5Divide and spread pizza sauce evenly over each circle.

6Evenly dispurse the cheeese and ham between the circles leaving a 1/2" around the edge.

7Fold circles in half and press edges with tines of a fork.

8Arrange 2 calzones on each prepared pan; prick top with fork.

9Bake 18-20 minutes switching pans halfway through, until lightly browned.

Sunrise Popovers

Sunrise Popovers

Ingredients4 tablespoons vegetable shortening

1/3 cup unbleached flour

1/2 teaspoon salt

2/3 cup milk

2/3 cup water

4 eggs

1/2 cup cheddar cheese, Sharp, Shredded


1Preheat the oven to 375 degrees F.

2Place eight 6-oz custard cups on a large baking sheet.

3Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside.

4Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended.

5Beat in the eggs, 1 at a time, beating until smooth after each addition.

6Fold in the cheddar cheese.

7Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot.

8Fill the custard cups 1/2 to 2/3rds full with the batter.

9Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown.

10If not golden brown after 45 minutes, bake for an additional 5 minutes.

11Serve piping hot.

Monday, December 8, 2008

Vegetable-Beef Stew

Vegetable-Beef Stew

Ingredients1 1/2 lbs beef eye round

1 tablespoon vegetable oil

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1 (13 3/4 ounce) can ready-to-serve beef broth

1/2 cup Burgundy wine

3 cloves garlic, crushed

5 1/2 cups baby carrots

1 cup frozen whole pearl onion

2 tablespoons cornstarch, dissolved in

2 tablespoons water

1 (8 ounce) package frozen sugar snap peas

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

Bacon and Cheddar Mashed Potatoes

Bacon and Cheddar Mashed Potatoes

2 1/2 pounds potato -- peeled and cubed

1 cup 2% sharp cheddar cheese --

(4 ounces) 1 cup 1% low-fat milk

1/2 cup chopped green onions

2 tablespoons sour cream, light

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 whole bacon slices -- cooked and crumbled (drained)

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

Hoisin and Honey Glazed Pork Chops

Hoisin and Honey Glazed Pork Chops

1 bunch green onions

1/4 cup oyster sauce

2 tablespoons Dijon mustard

2 tablespoons hoisin sauce 1 teaspoon fresh ginger -- finely grated

2 tablespoons honey

1 tablespoon soy sauce

1 pound pork loin chops, R-T-C -- (1-inch-thick)

Put oven rack in middle position and preheat oven to 400°F. Cut scallions diagonally into 2-inch pieces. Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce. Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes. Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.

Strawberry-Orange Muffins

Serve warm with Brandied Strawberry Jam.

1 1/4 cups halved strawberries

3 tablespoons butter or stick margarine, melted

2 teaspoons grated orange rind

2 large eggs 1 1/2 cups all-purpose flour

1 1/4 cups sugar 1 teaspoon baking powder

1/2 teaspoon salt Cooking spray

2 teaspoons sugar

Preheat oven to 400°. Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.

McDonald's Big Mac

McDonald's Big Mac

1 sesame-seed hamburger bun

Half of an additional hamburger bun

1/4 pound ground beef

Dash salt

1 tablespoon Kraft Thousand Island dressing

1 teaspoon finely diced onion

1/2 cup chopped lettuce

1 slice American cheese

2 to 3 dill pickle slices

1. With a serrated knife, cut the top off the extra bun half, leaving about a 3/4-inch-thick slice. This will be the middle bun in your sandwich.
2. Place the three bun halves on a hot pan or griddle, face down, and toast them to a light brown. Set aside, but keep the pan hot.
3. Divide the ground beef in half and press into two thin patties slightly larger than the bun.
4. Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side. Salt lightly.
5. Build the burger in the following stacking order from the bottom up:bottom bunhalf of dressinghalf of onionhalf of lettuceAmerican cheesebeef pattymiddle bunremainder of dressingremainder of onionremainder of lettucepickle slicesbeef pattytop bun

Buckeye Candy

Buckeye Candy

2 cups creamy peanut butter, (not all-natural)

1/4 cup (1/2 stick) butter or margarine, softened

3 3/4 cups (16-oz. box) powdered sugar

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

2 tablespoons vegetable shortening

Directions:LINE baking sheets with wax paper. BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour. MELT morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. DIP peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

Wednesday, December 3, 2008

Ultimate Nachos

Ultimate Nachos


5 ounces corn tortilla chips

2 cups cheddar cheese, shredded

8 ounces sausage, cooked and crumbled

2 jalapenos, finely chopped

2 ounces sour cream

1 tomato, finely chopped

1 avocado, finely chopped

Directions1Preheat oven to 400°F 2Spread chips on an oven proof plate, top with sausage and cheese. 3Bake until cheese melts, about 10 minutes. 4Top with remaining ingredients.

Carne Asada Soft Tacos

This is one of my fav!!!

Carne Asada Soft Tacos

12 corn tortillas, warmed on a frying pan or comal

1 pound round or skirt steak thinly sliced (about 1/8 – 1/4 inch)

1 cup chopped green cabbage or lettuce

1/2 white onion diced

1/2 bunch cilantro, finely chopped

6 lime wedges Salt

Lightly dust meat with salt. Grill to your liking, however medium is preferred as it will dice up easier to be put into tacos.After meat is finished, chop up meat with cleaver or chef’s knife. Place about 3 tablespoons of chopped carne asada in center of each warmed tortilla and garnish with chopped cabbage, onions and cilantro. Add lime juice to each taco as desired. Serve immediately

7 Layer Salad

7 Layer Salad

Chop 1 head of iceberg lettuce

Chop 3 celery stalks

Mix in a bowl

½ cup of sour cream

1 pint of Mayo (Kraft or Hellmann’s)

1 ½ Tblsp of Sugar

10oz of Frozen Peas

spread the mixture over the chopped ingredients

spread 1 bag of shredded cheese on top

spread bacon bits on top of the cheese

put in the refrigerator over night

Beef Taco Bake

Beef Taco Bake

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup milk
6 (8") flour tortillas OR 8 (6") corn tortillas, cut into 1" pieces
1 cup shredded Cheddar cheese (4 oz.)

COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover. BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese. Serves 4.

Southwestern Chicken Skillet

1 Tbsp. oil

4 small boneless skinless chicken breast halves

(1 lb.) 2 cups water

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Sals

a 1 pkg. (10 oz.) frozen corn

2 cups instant brown rice, uncooked

1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (165°F).
REMOVE chicken from skillet; cover to keep warm. Add water, salsa and corn to skillet; mix well. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.

Easy Meat loaf

Easy Meat Loaf


lb lean ground beef

1 lb maple sausage

1 lb ground turkey

1 egg

1/3 cup milk

1 cup dry Stove Top stuffing mix (cornbread flavor is best)

1/4 cup honey-flavored barbecue sauce (I use Kraft brand)

salt pepper garlic powder

1 tablespoon worcestershire sauce


1Mix all ingredients together, keeping mixture light and chunky. Don't overmix.

2Place mixture in ungreased loaf pan. Dent top of loaf and baste with extra Honey BBQ sauce. 3Place loaf in oven and bake at 400-425 for approximately 1 hour and 20 minutes for a single loaf. (Mixture can be divided into two loaf pans. Use 350 degree oven and shorten cooking time to 40 minutes.).

4Let loaf rest for 10 minutes before removing to serving plate for slicing. (If leaving in loaf pan, drain excess oil and juices from pan after meat rests.).

Easy Mexican Casserole

Easy Mexican Casserole

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly

Honey Mustard Chicken

Honey Mustard Chicken

1 20 oz can chunk pineapple

6 halved boneless skinless whole chicken breast

2 tsp. vegetable oil

2 large garlic cloves, pressed

1 tsp dried thyme

1 tbsp cornstarch

1/4 cup honey dijon mustard
1. Drain pineapple (reserve liquid).

2. Sprinkle chicken with thyme & garlic.

3. Brown in oil.

4. Stir juice and honey mustard into pan with chicken (save 2 tbsp. juice to mix with cornstarch). 5. Add cornstarch mixture & cook on very low heat for 15 minutes, until thickened

6. Add pineapple & heat. 7. Serve over rice.

Beef Taco Skillet

Beef Taco Skillet

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa
1/2 cup water
8 corn tortillas OR flour tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat. ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. TOP with remaining cheese. Serves 4.

Chicken Taco Filling

Chicken Taco Filling

1 packet
taco seasoning (4 tbsp. bulk seasoning)
1 c. chicken broth
1 lb. boneless skinless chicken breasts
Dissolve taco seasoning in chicken broth. Place chicken breasts in crock pot and pour chicken broth over.

Cover and cook on low 6 - 8 hours.
With two forks, shred the chicken meat into bite-sized pieces.
Use in any kind of tacos, burritos, nachos, taco salad or anything else.
You might want to increase the recipe and freeze some. Put shredded meat in freezer bags with juice. Press all the air out and seal.

Chili Macaroni and Cheese

Chili Macaroni and Cheese


(15 ounce) cans chili with beans

1 cup macaroni noodles

1 cup cheddar cheese, grated

1 small onion, chopped

1 teaspoon salt

Tabasco sauce

DirectionsCook macaroni as directed on package. While Macaroni is cooking heat chili. Add Tabasco sauce (I like 4-5 squirts) to chili. Mix onion, chili, and macaroni in large bowl. Put mixture in a casserole dish and add cheese. Bake for 10-15 minutes in a 350 degree oven, or until cheese melts.
Serve and enjoy!

Easy Chicken Bake

Easy Chicken Bake

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz) condensed cream of chicken soup
1/3 cup Breakstone’s or Knudsen Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
Bake 30 min or until chicken is cooked through.

Morman Potatoes

1 30 oz pkg.

Frozen Hash browns

1 can cream of chicken

1 can cream of celery

1 pint sour cream

1/2 stick butter

16 oz or 2 cups Shredded cheese

1/2 cup chopped onions (optional)

Mix soups, sour cream, butter, 3/4 of the cheese,and onions all together. Then mix in with the Defrosted hash browns. Pour into a 9x13 pan sprinkle the rest of the cheese on top and bake for 55 min at 375 uncovered.

I also love to cook up some chicken and add it to it, YUM!

Steakhouse Shepherd's Pie

Steakhouse Shepherd's Pie

2 pounds Idaho potatoes, peeled and cut into chunks


1/2 tablespoons extra-virgin olive oil

4 slices good quality bacon or peppered bacon, chopped

2 pounds ground sirloin

1 onion, chopped

1/2 pound button mushrooms, quartered Black pepper

2 tablespoons butter

2 tablespoons all-purpose flour 1

1/2 cups beef stock, divided

2 tablespoons Worcestershire sauce

1 egg yolk

3 tablespoons sour cream

1/2 pound blue cheese, crumbled

3 to 4 tablespoons chives

1 teaspoon paprika

Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining. Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper. While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes. Pour gravy over meat and turn on broiler. Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Serve immediately right from the hot skillet.

Eggs in Maple- Ham Cups

Eggs in Maple- Ham Cups

2 Tablespoons unsalted butter or margarine, melted
12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese
2 Tablespoons maple syrup
2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
12 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepperOptional
Additional dill or chive sprigs for garnish
Toasted, buttered whole-wheat bread cut into triangles
step 1 Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.
step 2 Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)
step 3 Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.
step 4 Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.
step 5 Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if using) and serve immediately.

Em's Easy Baked Chicken Fetticini Alfredo

from my good friend Emily!!

~A Rotisserie Chicken

~A Box of Fett.

~Two packets of Alfredo Sauce Mixture (or premade if you like that better)

~Some Frozen Chopped Broccoli

Now that you've got all your stuff...~Cook your noodles~make your Alfredo Sauce~heat up your chopped broccoli~Take the Breasts of the chicken and break/cut/shredd them into little pieces. (I just sorta tear them apart)Now, mix the broccoli, chicken and alfredo sauce together. Then toss with the pasta. When it's all combined, put it in a large casserole dish (I spray the dish with cooking spray just to make it easier to clean after the fact). Pour a little water (I think ~1/4 cup...I just guesstimate...) into the casserole dish (this helps it not dry out). Cover with mozz and/or parm cheese. Cover dish. Bake at 375 for about 15-20 minutes. Remove cover, and cook until browned on top how you like it.

Fast Chicken Enchiladas

Fast Chicken Enchiladas

1 cup cooked chicken
4 flour tortillas
1 can fat-free refried beans
2 cups salsa
1 cup light sour cream
1 cup shredded taco cheese
cheese (of your choice)

1Spread 1/4 cup refried beans, down the middle of each tortilla.
2Add 1/4 cup of chicken, 1/4 cup salsa, 1/4 cup sour cream on each tortilla.
3Roll eaach tortilla and place seam side down in baking dish side by side.
4Cover with remaining salsa and cheese.
5Cover and bake at 350 degrees for about 30 minutes or until

Stuffed Chicken Breasts wrapped in Bacon

Stuffed Chicken Breasts wrapped in Bacon

3-4 chicken breasts, butterflied, and flattened if needed
2/3 of a container of cream cheese with onions and chives
1/3 of a package of copped spinach, thawed and drained
garlic powder
bacon (i used low sodium)

Mix the cream cheese with the spinach and Garlic powder. Lay the chicken out, cut side open. Fill with about 1/2 cup mixed c. cheese and spinach. Lay out about 5 slices of bacon. Fold the chicken over, or roll, (rolling didnt work out for me so i folded it over to its original shape). Place the chicken on top of the bacon and wrap up. Now this is where i invented it. I put the chicken in the crockpot with no water or any liquid, put it on at high for 4 hours......I took it out after three hours (might have been less dry if i had used chicken stock, and maybe less time) anyways I took it out placed it on a rack on top of a cookie sheet and broiled it for about ten minutes to get the bacon kinda crunchy

Malibu Chicken

6 boneless skinless chicken breasts (pounded thin)
6 slices cooked ham
6 slices swiss cheese
1 egg
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumb
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon water
1 teaspoon mustard
1/4 cup mayonnaise>
1 Combine flour, salt and pepper.
2 Stir egg and water together with a fork.
3 Coat each chicken piece with flour, dip into egg mixture and then coat with crumbs.
4 Press crumbs in firmly.
5 Heat oil and butter in large skillet over medium heat.
6 Brown chicken 4 to 5 minutes on each side.
7 Place browned chicken on oven proof platter, top each piece with a slice of ham and slice of cheese.
8 Bake at 350 degrees F, until cheese melts.
9 Combine mustard and mayonnaise.
10 Serve chicken immediately with sauce.

Sausage Cheese Dip

Sausage Cheese Dip

1 roll Jimmy Dean sausage (regular flavor) browned
2 cans of diced tomato's with green chiles
1 2lb block of Valveeta

Put in the crockpot on high until it melts. Serve

Serve with tortilla chips

French Toast

1 cup 2% milk

8 slices of bread

1/8 tsp of cinniamin

4 eggs

In medium bowl beat eggs well. Add milk, and cinnamon to eggs and continue to beat.

Dip bread slices into batter and coat on both sides.

Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown.

Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely), turning only once. (Approximately 2-3 minutes each side when placed 5 inches from broiler top).

and if you have leftovers they freeze well.

Stove Top Stuffed Chicken Rolls

Stove Top Stuffed Chicken Rolls

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika

PREHEAT oven to 400°F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 min. or until chicken is cooked through (170°F).

How To Pound Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

or you could use a hammer like I did!

Tuesday, December 2, 2008

Easy One-Dish Ham Bake

This delicious broccoli, ham and cheese bake is pull-the-ingredients-off-the-shelf easy!

1 bag (16 ounces) Green Giant® frozen broccoli cuts

1 can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup

1 can (10 3/4 ounces) condensed Cheddar cheese soup

1 cup fat-free (skim) milk

3 cups cut-up cooked ham, chicken, turkey or beef

2 cups Reduced Fat Bisquick® mix

1 1/2 cups fat-free (skim) milk

1. Heat oven to 450.

Mix broccoli, soups, 1 cup milk and the ham in ungreased rectangular baking dish, 13x9x2 inches.

2. Stir Bisquick and 1 1/2 cups milk in medium bowl until blended. Pour evenly over soup mixture.

3. Bake uncovered 27 to 30 minutes or until light golden brown. Let stand 5 minutes before serving. Makes 8 to 10

Tater Tot Casserole

1 (16 ounce) package tater tots
1 lblean ground beef
1/4 cup onion, diced
1 teaspoon minced garlic
1 tablespoon salt
1 teaspoon pepper
1 (15 ounce) can green beans drained
2 cups cheddar cheese separated
1 (10 1/4 ounce) can cream of chicken soup
1 (10 1/4 ounce) can cream of mushroom soup
1-Brown ground beef with onion, garlic, salt, and pepper until done.
2-Drain ground beef and set aside.
3-Place tater tots in a shallow bowl and microwave on high for 1 minute to thaw the potatoes out.
4-Break the tater tots in half and mix in ground beef and cream of mushroom and chicken soups.
5-Mix 1 cup of shredded cheese and drained can of green beans in the mixture.
6-Thoroughly mix everything together and put in a buttered casserole dish.
7-Cover the top of the casserole with remaining cheese and bake on 375F for 15-20 minutes or until cheese is melted and golden on the edges

Crockpot Taco Soup

Taco Soup

2 cans of kindey beans

2 cans of pinto beans

2 cans of corn

1 large can of diced tomatoes

1 can tomatoes and chiles

1 packet taco seasoning (if you are gluten free, stick to McCormick)

1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)

1 lb browned ground turkey or hamburger (optional.)

shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

The Directions:--brown meat if you are going to use it--drain fat and add to crockpot stoneware insert (the meat. not the fat.)--sprinkle seasoning packets on top of meat--drain and rinse the beans and add --add the ENTIRE contents of the corn and tomato canscover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.

Peanut Butter and Jelly Brownies

1 cup firmly packed brown sugar

1/2 cup crunchy peanut butter

1/4 cup (1/2 stick) butter or margarine, softened

2 eggs

1 tsp. vanilla

1/2 cup flour

1/4 tsp. salt

6 squares BAKER'S Semi-Sweet Chocolate, chopped

1/2 cup strawberry jam

Make It

PREHEAT oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate. LINE 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize. BAKE 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.

Monkey Munch

Monkey Munch

9 cups Chex cereal (any variety)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Stove Method Directions:Measure cereal into a large bowl & set aside. Heat chocolate chips, peanut butter and the butter over low heat until melted. Remove from heat and stir in vanilla. Pour the melted chocolate mixture over the cereal and stir until evenly coated. Pour the mix into a 2 gallon ziploc bag and add powdered sugar, seal bag. Shake bag until everything’s well coated then spread the mix on waxed paper to cool. Refrigerate in an airtight container. Microwave Method Directions:Place the chocolate chips, peanut butter and butter in a microwaveable bowl and melt uncovered on High for 1 minute. Stir. Microwave for another 30 seconds or until mixture is stirred smooth. Stir in the vanilla. Follow the rest of the directions as above in the Stove Method

I found the recipe for the Monkey munch from Jon and Kate plus 8 this looked so good

Crockpot Brown Sugar Chicken

Crockpot Brown Sugar Chicken

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves

1 cup brown sugar

1/4 cup lemon-lime soda

2/3 cup vinegar

3 cloves smashed and chopped garlic

2 T soy sauce (La Choy and Tamari wheat free are GF)

1 tsp ground black pepper

Directions.Use a 5-6 quart crockpot for this recipe. Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.Serve over a bowl of white rice with a ladle full of the broth

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

"Warm and satisfying winter dinner in a crock-pot! "

Ingredients:4-5 cups diced potatoes, peeled or scrubbed

3-4 cups baby carrots, cut in half

4 boneless skinless chicken breasts

1/2-1 teaspoon garlic salt, or to tasteblack pepper to taste1

-2 tablespoons dry onion flakes (or 1/2 cup minced fresh onion)

2 cans (10.75 oz ea) cond. cream chicken soup

1 1/2 cups frozen peasChicken broth,

optionalEnglish muffins, baking powder biscuits, or refrigerator biscuits*

Shredded cheese

Method:Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender. To check for doneness, insert knife to the bottom of cooker, piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency). Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted bread* and sprinkle with shredded cheese. * Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown. Ingredient amounts are for a 12-cup crock-pot. Adjust for larger crock-pots by following "note". Serves 6. NOTE: Following the 2/3 principle - for larger crock-pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place 4-6 chicken breasts on top, increase garlic salt 1 teaspoon (or to taste), increase soup to 3 cans.