Friday, September 12, 2008

Best Cheesecake Ever!

I have not made this for you all, but it's the best cheesecake I have ever made. Actually, I don't love cheesecake, but this one I can't turn down! Every time I make it, people ask me for the recipe, so I thought I would share it!

Ingredients:
1 1/2 cups Graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
4 packages Philadelphia cream cheese, softened
1 1/4 cups sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
2 cups strawberries, sliced (or any other topping)

Preheat oven to 325 degrees. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp of the sugar; press firmly onto bottom of prepared pan.

Beat cream cheese, 1 cup sugar, and 1 tsp of vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 40 minutes or until center is almost set.

Cool, cover and refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut to serve and top with strawberries, just before serving. Store leftovers in refrigerator.

Southwest Stuffed Burgers

Ingredients:
1 1/2 lb ground beef
1/4 cup light mayonnaise (I did not put in)
1 package taco seasoning mix
1/2 cup Colby & Monterey Jack crumbled cheese
Salsa
Hamburger Buns
Garnish: tomato, lettuce, onions, cheese, etc

Mix meat, mayo and seasoning mix. Shape into 12 thin patties. Put cheese crumbles over 6 patties, then cover each with remaining patties, pinch edges together to seal.

Grill 7 minutes on each side, or until thoroughly cooked.

YUMMY!

Smothered Enchiladas

Ingredients:
2 pounds ground beef
1 (1 1/4 ounce) package mild taco seasoning mix
1 (4.5 ounce) can chopped green chiles, divided
2 (1o 3/4 ounce) can cream of chicken
1 (16 ounce) container sour cream
8 (8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13 by 9 inch baking dish.

Spoon beef mixture evenly down centers of tortillas, fold in corners and roll up. Place seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated. Add garnish, if desired.

From: Southern Living

Chicken Tetrazzini

Ingredients:
3 cups chopped chicken
1 cup shredded Parmesan cheese
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) container Alfredo sauce
1 can sliced mushrooms (I did not add, I don't like mushrooms)
1/2 cup slivered almonds
1/2 cup chicken broth
1/4 cup dry sherry (this is a liquor...I didn't know that. The website recommends that you don't cut it out because it really changes the flavor)
1/4 teaspoon ground pepper
7 ounces vermicelli, cooked

Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased pan. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated.

From: Southern Living

Quiche Lorraine

Ingredients:
1/2 (15 ounce) package refrigerated piecrusts
8 bacon slices, cut into small pieces
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground red pepper (also called cayenne)
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Fit piecrust into a 9 inch pieplate according to package directions, fold edges under, and crimp.

Bake at 400 degrees for 7 minutes, remove from oven.

Cook bacon (I used already cooked and just re-heated it!) Crumble bacon and sprinke bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients, pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10 minutes

Three Cheese Baked Pasta

1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups tomato pasta sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.

Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.

Bake in preheated oven for 30 minutes, or until bubbly.

Chicken and Noodle Casserole

2 boneless chicken breast halves, cooked and cubed
1 (16 ounce) package wide egg noodles
1 (15 ounce) can mixed vegetables
1 cup frozen broccoli
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup milk
2 cups shredded Colby cheese

Cook noodles according to package directions. Drain.
In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.

Mexican Manicotti (from Freezer Chicks)

1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

Wednesday, September 10, 2008

Eskimo Joe's Chicken Chili Pasta

1 tablespoon of salad oil
3/4 cup of diced onion
3/4 cup of diced green bell pepper
1 teaspoon of minced garlic1 tablespoon of diced green chilies
1 tablespoon of chili powder
3/4 teaspoon of cumin
1/2 teaspoon of oregano
1/8 teaspoon of cayenne
1 lb. of diced cooked chicken
1-10 oz. can of crushed tomatoes
1-10 oz. can of diced tomatoes
1/2 cup of chili sauce
1 cup water
1/2 tablespoon of chicken base
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of black pepper

Heat oil over medium heat. Add onion, bell pepper, garlic and green chilies. Cook until softened- about five minutes. Add chili powder, cumin, oregano, cayenne, cooked chicken and black pepper. Mix and add remaining ingredients. Heat for about ten minutes. Serve on tri-color rotini pasta.

Mexican Chicken Casserole

1 package Jiffy cornbread mix·
4-5 large chicken breasts
2 bay leaves
1/4 cup butter
1 can cream of chicken soup
1 can peeled, diced green chilies
1/4 cup diced onion
1 lb. shredded cheddar cheese (approx.)

Stew chicken with bay leaves and a little extra onion for 1 - 2 hours.
Bone and dice chicken. Reserve 1/2 cup chicken broth. Discard bay leaves. Sauté onion in butter. Add chilies, soup and the 1/2cup broth. Mix well. Bake cornbread according to directions on package. Don’t let cornbread get very brown. Combine chicken and soup/broth mixture. Pour onto top of baked cornbread. Put cheese on top - enough to cover it well.

Bake uncovered 30 minutes at 325 degrees. If frozen, allow extra time to bake.

Chicken Pot Pie

1 recipe pastry for a 9 inch double crust pie (I used Pillsbury refrigerated roll out crusts)
4 boneless, skinless chicken breast halves
1/2 cup chopped onion
1 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms
salt and pepper to taste

Preheat oven to 350 degrees F.
Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through.
Drain and dice chicken.
In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.

Bake in preheated oven for 50 minutes, until pastry is golden brown.

New Orleans Pork Chops

6 pork chops
1 to 2 T. oil
1 can cream of mushroom soup
½ c. sour cream
½ c water
1 t. dried parsley, chopped
salt and pepper to taste
2.8 oz. French fried onions

In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 9x13 pan; set aside. Mix together soup, sour cream, water, seasoning and half the onions. Spread over pork chops.

Cover and bake @ 350* for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.

*** I doubled the sauce. Instead of using water I used milk. We ate this with small noodles.

Rise & Shine Quiche

24 – oz. pkg. Frozen diced potatoes
1/3 c. butter, melted
1 c. shredded cheddar cheese
1 c. shredded swiss chesse
1 c. cooked ham, diced
½ c milk
2 eggs
¼ tsp. Seasoned salt

Press potatoes into the bottom of a greased 9x9 (or pie plate) baking dish; brush with butter. Bake @ 425* for 25 minutes; top with cheeses and ham. Set aside. Beat milk, eggs, and salt; pour over cheese mixture. Reduce heat to 350* and bake 30 – 40 minutes.

**** I changed this up. I used 5 eggs, 2 c milk, and tsp. seasoned salt. I thought 2 eggs was very skimpy. I also used different cheese.

Chicken Tetrazzini

½ c onion and celery
½ stick butter
1 pkg. 8oz. cream cheese
1 can chicken broth
½ c parmesan cheese
4 to 5 chicken breasts – cooked and cubed
7 oz. spaghetti - cooked

Saute onion and celery in butter Mix all ingredients together. Place in 9x13 pan. Cover with parmesan cheese.

Cook uncovered for 30 minutes @ 350*

Mexican Casserole

12 oz. Corn tortilla chips
1 to 1 ½ lb.meat
small onion
½ lb. cheddar cheese
½ jar of picante sauce (10 oz. of medium jar)
1 can ranch style beans
1 can cream of chicken soup
8 oz. can tomato sauce

Spray 9x13 pan. Layer pan with chips. Brown meat and add onions to sauté. Pour meat and onion over chips. Pour ranch style beans over meat. Combined picante sauce and cream of chicken. Pour over beans. Top with cheese. Cover and bake 1 hour @ 350*.

Mexican Cornbread

1 lb meat
onion
½ pd. Cheddar cheese
1 c. milk
½ tsp. baking soda
¾ tsp. salt
¼ c. bacon drippings (I leave out)
2 eggs
1 can cream style corn

Cook meat and add chopped onions. Set aside.
Mix remaining ingredients into a bowl. Mix well.
In a 9x13 pan layer ingredients.

Layer: ½ mixture
All meat
½ mixture

350* 1 hour uncovered

Honey Pork Chops (from Freezer Chicks)

½ cup beer
3 Tablespoons sesame seeds-I omitted this
3 Tablespoons honey
2 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves crushed garlicpork chops or pork loin

Mix all indgredients and put in a freezer bag. Freeze.
Dump into the crockpot and cook on low for 6 hours.

Chicken Fettuccine Casserole

4 boneless, skinless chicken breastsvegetable oil1 package fettucine pasta, cooked al dente, drained, and 1 tbsp butter or oil stirred into it4 cups alfredo sauce or 2 jars of sauce1 cup fresh grated parmesan cheese1 cup Italian seasoned bread crumbs

Optional: For a little color to the casserole, add in 3 cups fresh baby spinach leaves sauted in butter/garlic OR 1 small package frozen chopped spinach prepared and well drained OR 1 small package frozen peas thawed OR 1 small package frozen peas and carrots thawed.

Cook and dice chicken. Stir together chicken, pasta, sauce, and any optional ingredients you are using. It will be more “saucy” than if you serving pasta with the sauce on top. Put in large ziplock baggie. In smaller baggie, put grated cheese and breadcrumbs. Freeze.

To cook, grease a 9/13 pan. Defrost casserole mix. I usually do this in the microwave. Spread out into pan and cover with foil. Bake at 350 for about 40 minutes. Remove foil and top with cheese/breadcrumbs. Bake an additional 5 minutes.

Beef and Cheese Calzone (from Freezer Chicks)

1 lb. Ground beef, browned until crumbly and drained1 (10 ounce) package frozen chopped broccoli, thawed and drained-I omitted this wasn’t sure how kiddos would like it1 c. shredded mozzarella cheese½ c. chopped onion
½ c. chopped green pepper¾ c. sour cream¼ tsp. Salt¼ tsp. Garlic powder½ tsp. Italian seasoning1 loaf frozen bread dough, thawed-I used refrigerated pizza dough

To FREEZE: Combine ground beef with other ingredients (except bread dough) in a bowl. Roll our bread dough to a 9”x13” rectangle. Spoon filling onto one side of the dough, leaving a border of dough on three sides. Fold over bare side of dough and pinch ends together. Spray lightly with cooking spray and wrap in plastic wrap. Wrap again in tin foil and freeze.

To COOK: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double(didn’t do this b/c I used pizza dough). Cook according to package directions-pizza dough says bake at 425 for about 15-18 minutes.

Crustless Spinach Quiche

1 10-ounce package frozen, chopped spinach
1 bunch chopped green onions (white bulbs only)
4 large eggs
16 ounces low-fat cottage cheese
2 cups grated, mild Cheddar cheese
1/4 cup crouton crumbs

*Thaw spinach to remove liquid. Combine spinach, green onion bulbs, eggs, cottage cheese, and cheddar cheese. Put into a quiche pan or 10-inch pie plate treated with nonstick spray. Cover with foil and freeze. Put crouton crumbs in a 1-quart bag and tape to pie plate.

To prepare for serving, thaw pie and crumbs. Bake uncovered in a preheated 325° oven for 50 minutes, until center is set, adding crouton crumbs the last 15 minutes.

Summary of Processes: Chop 1 bunch of green onion bulbs; crush croutons to make 1/4 cup.
Freeze in: 10-inch quiche pan or pie plate; 1-quart bagServe with: Fresh sliced tomatoesNote: This dish is nice for a women's luncheonMakes 8 servings*Store for use the day the dish is served.

Crock Pot Brown Sugar Chicken

2 lbs boneless chicken pieces
1 C. brown sugar
2/3 C. vinegar
¼ C. lemon lime soda
2-3 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp black pepper

Put chicken in crock pot. Combine rest of ingredients and pour over chicken. Cover and cook on low for 6-8 hours. Serve with rice. Yields 4 servings.

Chicken Squares

3 oz. cream cheese (softened)
2 Tbsp butter softened
1 Tbsp butter melted
2 C. cooked cubed chicken
¼ tsp salt
1/8 tsp pepper
Diced onion to your liking
2 Tbsp milk
¾ C. stuffing mix or bread crumbs (you could use less than this)
*optional 1 C. shredded cheese)
2-3 Cans Crescent Rolls
Crushed croutons for topping

Blend cream cheese and butter. Add milk to combine. Next add chicken, salt, pepper, onion, crumbs, and cheese. Take 2 crescent rolls (triangles) and press together to form a rectangle. Spoon mixture on dough, pull 4 corners up and twist/pinch sides closed to form a square. Brush tops with butter and sprinkle w/ croutons. You can use other stuff besides croutons but I think they are the best and really make a difference in texture and taste of finished product.

Bake at 350 for 20 minutes make about 6-8 squares depending on how full you stuff.